Vegan Buckwheat Pancakes Made Easy

We have been making these buckwheat pancakes for a few years now and they are now our toddler’s favorite choice for pancakes. Buckwheat is nutrient rich. It is gluten-free and is a great source of both fiber and protein. There is research that indicates that “buckwheat flour can improve diabetes, obesity, hypertension, hypercholesterolemia and constipation” (Si-quan & Zhang., 2001).

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Simple recipe:

  • 1 cup of organic buckwheat flour

  • half of a mashed up banana (as a binder, we do not use eggs)

  • 1/2 a teaspoon of baking powder

  • 1/8 teaspoon of cinnamon

  • a cap full of vanilla extract

  • 2 teaspoons of organic coconut oil

  • a dash of pink Himalayan salt

  • 1 teaspoon of organic fair trade honey (optional - if you are vegan, feel free to substitute with something else).

  • 1/2 a cup of almond milk (or milk of your choice).

  • two thin slices of avocado mashed up (optional) I add this to the mashed up bananas for additional nutrients and healthy fats for our toddler.

Mash up the banana until it is like a puree consistency, then add all the ingredients (except milk & buckwheat flour) in the bowl, mix, then add in the buckwheat flour. Stir in the milk. The consistency should be thick. If it is too thin it will be too soft to flip. It may seem soft when cooking. They tend to solidify once they cool down. We then add fresh fruit once completed and organic 100% maple syrup to eat with.

Enjoy and happy healthy living!


Source:

Si-quan, L., & Q, H. Z. (2001). Advances in the development of functional foods from buckwheat. Critical Reviews in Food Science and Nutrition, 41(6), 451-64. 


Turmeric Lattes Made Easy

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Full Recipe:

  • 8 oz. of Whole Foods 365 Organic Almond Milk

  • 1/8 teaspoon of organic powered turmeric

  • a dash of black pepper (to increase the absorption curcumin from the turmeric)

  • a cap full organic vanilla extract

  • a dash of cinnamon powder

  • a dash of cayenne pepper

  • a tablespoon of organic fair trade honey

    -Start warming milk in pot, whisk everything together in the pot. Don’t over cook. Once it reaches a nice hot temperature (all the ingredients have blended together and it is a nice even yellow color) Use an electric hand held milk frother to make a nice layer of foam. Feel free to top with a few sprinkles of cinnamon on top and enjoy!

My Simple Recipe For Sunflower Seed Butter

Flash back to the time I used to make our sunflower seed butter from scratch! 

 

My ingredients:

1 cup of organic sunflower seeds

1 tablespoon of extra virgin olive oil

1 tablespoon of organic coconut oil

 

 

I roasted the seeds in the oven for about 10 minutes, stirring it about every 2 minutes.

I let them cool down for about 30 minutes

I started processing about 1 cup of seeds (that's all I could fit into my food processor)

I used both extra virgin olive oil and organic coconut oil for the balance of fats for our son. 

 

I processed for awhile because I didn't want to burn out my processor, she's old (it was like churning butter lol... )

 

After about 45 minutes, I ended up with creamy organic sunflower butter (there were minor pieces in the finally product but it is barely noticeable).

I did not add anything to it! I DID NOT add salt, or sweetener as other recipes advise because the taste was great without! 1 cup does not yield a lot, about 4 oz. Next time I will do 3 cups at a time to fill up the jar.

 

See all the pictures below!

 

Good luck and happy healthy living!!

 

Xoxo,

 

~Mary-Andrée

Autism Awareness

In honor of Autism Awareness Day I thought it would be fit to acknowledge the significance of raising awareness.  

 

According to the CDC: 

About 1 in 68 or 1.5% of children were identified with ASD based on tracking in 11 communities across the United States in 2012.

  • According to previous reports, the percentage of children identified with ASD increased between 2002 and 2010.
  • The new report shows no change between 2010 and 2012 in the percentage of children identified with ASD.

"Most children identified with ASD had concerns about their development noted in their health and/or special education records by age 3 years. Yet, less than half of children with ASD received a comprehensive developmental evaluation by this same age. A lag between first concern and first comprehensive developmental evaluation may affect when children are being diagnosed and connected to the services they need."

 "Black and Hispanic children are less likely to be identified with ASD. Those that are identified with ASD receive comprehensive developmental evaluations later than white children who are identified with ASD." 

 

Resources: 

http://www.cdc.gov/features/new-autism-data/index.html

Photo Credit: https://www.autismspeaks.org/liub

Vegan Stuffed Sweet Potatoes

I was inspired to make more exciting vegan dishes so I started looking for simple but delicious ideas. I stumbled across this one idea to make vegan stuffed sweet potatoes. 

The process was fairly easy and it did not require many ingredients. 

The dish consisted of: 

  • 2 sweet potatoes 
  • 1/4 cup of organic sweet corn 
  • 1/4 cup of organic black beans
  • a pinch of parsley 
  • a slither of red onions (I mean literally just a slither, lol) 
  • an avocado
  • 4 cherry tomatoes 
  • a small clove of garlic
  • a dash of sea salt
  • 1 tsp of lemon juice 
  • coconut oil 

I baked the sweet potatoes for about 30 minutes in the oven at 400 degrees with a drizzle of coconut oil, once they were half way cooked I cut them into flat wedges. I then made a simple guacamole ( avocado, sea salt, garlic, lemon juice). Once the wedges were soft and fully baked, I just layered them with the ingredients (black beans, corn, tomatoes, red onions, and topped it off with the guacamole).  That was it!  A simple vegan and gluten free dish! Inspired by this blog post. 

Happy healthy living! 

Xoxo, 

~Mary-Andrée