Black Peppered Nectarines
Three pounds of nectarines in the CSA box this week! Two were bruised and starting to go bad from that point, so I came up with this simple treatment. I put it in the dehydrator overnight and had it for breakfast, but you could do the dehydrator during the day and have it for dessert instead.
A Raw Right Now original.
Black Peppered Nectarines
Dice two to three nectarines and place in a bowl. Add the juice of half a lemon and a tablespoon or so of honey or your preferred sweetener — if your nectarines are ripe and sweet, you’ll need less; if they’re not so sweet, you’ll need more. Adjust to your taste. Add 1/4 teaspoon of vanilla, several generous grinds of black pepper and a small pinch of salt. Stir to mix, then pour into a dish that will fit into your dehydrator. Cover with plastic wrap and dehydrate at 118 for four to six hours, or until quite juicy. Stir in a tablespoon of Mila or ground chia and return to the dehydrator for another hour to allow the juices to thicken up.
Would be good over a raw tart crust or topped with crunchy soaked-and-dried buckwheat. I just ate it with a spoon.
I also did a variation with Dapple pluots and a combination of Chinese five-spice powder (old, been kicking around the spice cabinet far too long) and cinnamon. Tasty. Gotta get new five-spice, though.
I bet this could be rawified very easily. Rolled raw oats instead of quick-cooking, dehydrator instead of oven… worth a try.
Quinoa is extremely bitter if it’s not rinsed, so if you’ve got time it would be good to rinse and then dehydrate the quinoa before using.
From Leaves of Wheatgrass (a name that just makes me crack up every time I look at it).
A little of this, a little of that: oats, quinoa, wheat germ, banana, walnut butter, almonds, cinnamon, and just a touch of agave — all the good, beige stuff I could find.
After it baked up all nice and toasty, I tossed in some raisins and tried to let it cool before I ate it all. I was only moderately successful.
- 1 large ripe banana
- 2 tablespoons nut butter
- 1/4 teaspoon almond extract
- 2 teaspoons agave (or more to taste; I don’t like mine very sweet)
- 1 1/2 cups quick cooking oats
- 1/4 cup raw quinoa
- 1/4 cup wheat germ
- 1 tablespoons ground flax
- 3/4 cup sliced almonds
- 1 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1/2 cup raisins
Preheat oven to 300F.
Mash the banana in a large bowl with a fork. Add the rest of the wet ingredients, and stir to combine.
Add all the dry ingredients, except for the raisins, into the wet mixture. Stir it all together and spread onto a parchment-lined baking sheet. Try to break up any huge clumps that might otherwise stay mushy inside. I try to keep most of them because I like clumps.
Bake for approximately 1 hour, stiring every 10 minutes, until the granola is starting to crisp up and the nuts are getting toasty. It will burn easily, so keep a close eye on it. It will get crunchier as it cools, so it’s okay if it’s still a little soft when it comes out of the oven.
After removing the granola from the oven, stir in the raisins. Allow to cool completely on the pan before transferring to an air-tight container. I store mine in the fridge.
Coffee Cake Breakfast-power Bars (plain or fancy)
I keep clicking through the Addicted to Veggies archive. Which is a little frustrating because I’ve been having trouble getting raw macadamias lately. Bah. :-(
Coffee Cake Breakfast-power Bars (plain or fancy)
I did a lot of daydreaming over this last weekend…particularly in the area of desserts.
One of my favorite breakfast foods and snacks has to be without a doubt the power/breakfast bar.They’re easy to make (you can make them in bulk too), they’re perfect for on the go people, and can easily be dressed up as a fancy treat for unexpected company! I tend to do my high intensity cardio workouts in the mornings - and a protein rich breakfast bar paired with fresh fruit or a smoothie is my favorite pick-me-up!
Today’s Breakfast bar is inspired by and old vice of mine: Coffee Cake! I hope you won’t be intimidated by the high amount of nuts used in this recipe. These bars are meant to be eaten in a small portion. They are very rich in healthy fats/oils, protein and fiber, so don’t be scared - be healthy!
Coffee Cake Breakfast-power Bars
Step 1. Prepping/Grinding your nuts:
1 & 1/2 c Macadamia Nuts - ground up in food processor
Transfer your ground Macadamia nuts to a mixing bowl and set aside
1 & 1/2 c Cashews - ground up in your food processor
Add your ground Macadamia nuts back into your food processor WITH your already ground Cashews and move on to step 2.
Step 2. Sweetener & Wet ingredients:
With your nuts from Step 1 still in your food processor add the following:
Puree all of the above ingredients together until it becomes a thick heavy paste. You may have to stop to scrape down the sides of your processor once or twice - this is normal!
Once your batter begins to ball up and move around in your processor it’s done. Move on to step 3...-
Step 3. Finishing your Batter
Transfer your Batter into a mixing bowl and add:
1 & 1/2 c Coconut Flour //OR// Almond Flour
Mix it all together!
Assembling your Bars:
Place your batter in a big ol’ lump onto a sheet of parchment paper…
The best way to flatten out your batter is to sandwich it between two sheets or parchment paper and roll it out. Try to keep your bars no more than 1/2” thick. My bar dimensions were roughly 1 & 1/2” width, by 2 & 1/2” length.
Slice them up, dust them with Coconut or Almond flour (this way they won’t stick together) and store them in an air tight container in your fridge!
Unexpected guests coming over for tea and Perry Como?Grab a 10oz bag of your favorite frozen fruit from your freezer - in my case I had frozen Peaches, but Berries will do. Even fresh Apple would be great!Chop up your 10oz of fruit:
Toss your fruit with 3 tsp of Date Paste and a dash of ground Cinnamon…
Place a lid or cover on top of your sweetened fruit and let it sit in the fridge for a little while (15-30 minutes). This will release the fruits natural juices, basically making a syrup.Top your Coffee Cake Bar into your fruit and enjoy!
Raw Banana Crepes
The crepes sound good, but the nama shoyu in the filling sounds not nice. If I try this, I’m just using salt.
The instructions mention strawberries, although they’re not mentioned in the ingredients list.
From Gone Raw.
Servings: Serves 2-4
This is a decadent, delicious Sunday morning treat! Based on a recipe from a video by Alyssa Cohen (I was taking notes while watching, so this may be a bit of a variation).Ingredients:
1 cup macadamia nuts
1 cup cashews
1 teaspoon lemon juice
1 dash Nama Shoyu
1 teaspoon water, or more for consitency
1 cup blueberries
- Start the morning before by making a banana crepe in the dehydrator. Blend 5-6 bananas and then spread the mix on 1 teflex sheet.
- Dehydrate 18-24 hours at 95 – 100°.
- Take your banana crepe out of the dehydrator and cut (should make about 6-8 crepes).
- Blend the nuts, lemon juice, brags and water to make a creme filling.
- Put some creme filling in the banana crepe and roll.
- Top with blended strawberries. Then, sprinkle with blueberries. A serving is likely 1-2 crepes.
You may want to wait a few minutes before serving to allow the strawberry sauce to soften the banana crepes. The crepes are also really good the next day if you leave it in the refrigerator with the strawberry sauce already on the crepes.
Fall Delight Breakfast
If we weren’t out of carrots, I’d be in the kitchen making this now.
From Kristen Suzanne.
Spicy Tropical Fruit Salad Breakfast
Sweet + spicy is a nice combo, especially when it’s chilly outside.
From RAWket Science.
Spicy Tropical Fruit Breakfast
- 1 banana, sliced
- 1 mango, cubed
- 1 c pineapple, chunks
- 1 small jalapeno
- 3 dates
- 1 lime, juiced
Put fruit in bowl. Blend topping ingredients together in a small coffee grinder. Pour over fruit and blend. Top with shredded coconut if desired.
Raw Apple Cinnamon Oatmeal
A variation on this, without the oats, is one of my favorite raw breakfasts. Although this doesn’t say how many servings it makes, I’m guessing it serves a couple — with my regular recipe, two medium apples, half a cup of walnuts, and a scant quarter cup of dried cranberries is plenty to fill me up and keep me going until lunchtime.
Also from RAWket Science.
Apple Cinnamon Oatmeal
- 1 c steel-cut oat groats
- 4 apples
- Handful of almonds and walnuts, chopped
- Raisins, goji berries
- 1 t cinnamon
- Opt. 1-2 T maple syrup
Place oats in bowl. If steel-cut oats are hard to find, pulse chop whole oat groats until coarse in coffee grinder or processor. Peel and core apples and grind through a juicer with the blank screen or in food processor. Mix apples and rest of ingredients with the oats. Mixture should be fairly wet, if not add a bit of water. Cover and let mixture sit together a few hours before eating or make it the night before so it will be ready for breakfast. Refrigerate, if you will be letting it sit over 12 hours before eating.
Raw Buckwheat-Brazil Nut Breakfast
Always glad to find more breakfast recipes.
From the Eighty Percent Raw email newsletter. Recipe by Chef Adam Graham.
From experience with similar mixes, I don’t think it would work well to mix up a huge batch and then scoop out individual portions — all the small things, like the chia, would fall to the bottom, and the larger ones, like the Brazil nut chunks, would rise to the top. What works better, I find, is to make multiple individual portions at once by laying out a bunch of appropriately-sized canning jars (wide-mouth half-pints or the 4-oz jelly jars) and then go down the line with each ingredient: a scoop for you, a scoop for you, a scoop for you… Then serving is as easy as opening up a jar and pouring it into a bowl. Top with almond/coconut/hemp milk (or warm herb tea in this case) and you’re good to go.
Given what he says about letting the figs soak, I think I’d try soaking the ingredients overnight with about half the liquid, then adding the hot tea in the morning when I was ready to eat.
Buckwheat Brazil Nut Breakfast
On those cool (or cold, depending on where you are) autumn mornings it’s nice to start out the day with something warm in your belly. Before you go and boil, toast , pan fry or microwave your breakfast take a look at this tasty recipe for a breakfast cereal. I like to fill my 9-tray dehydrator with sprouted buckwheat and dry it for use throughout the month. The dry mixture of ingredients below can be prepared in bulk amounts in advance, that way all you have to do is scoop out the mix and add hot tea.
6 brazil nuts - cut into chunks
5 dried figs - cut stem and diced
2 T sprouted buckwheat
1 T chia seeds
1-2 T goji berries or raisins
1 T mesquite
1-2 t maca
1 t carob
1 t cinnamon
¼ t Himalayan or sea salt
½ apple - small dice or fine julienne cut or use a banana
¼ C hot herbal tea
1. Combine all the dry ingredients in a bowl.
2. Add hot herbal tea of your choice and stir in. Allow to sit for 5 minutes.
3. Cut up apple and mix in.
4. Serve warm or chill it in the fridge.
There are 2 tricks to really getting flavor out of this recipe. The first is allowing the figs to soak with all the ingredients for a couple of hours. This works well if you are making a cold cereal. You can just put everything together in a bowl and refrigerate it overnight for a tasty breakfast treat the following morning. The second trick is using a really delicious herbal tea. Something with ginger, citrus and spice works great in the winter. In cold months you can warm your refrigerated cereal up by putting it in the dehydrator for an hour or so before eating.
Based on Random Daze theme by Polaraul