Irfan was sick once upon a time and so I thought about all of the good-foods-when-your-sick that was in our kitchen and combined it with oatmeal. The result? Delicious! So delicious that we eat the brekkie just cuz! Getting sick just got a bit more pleasant folks 😉
1/2 cup oatmeal
1/2 cup almond milk (or any milk of your choice)
1 tbsp grated ginger
1 tsp turmeric
1/4 tsp cinnamon
1 tsp honey (or to taste)
1. Place milk and oatmeal in a pot on the stove and bring to a boil
2. Lower heat, add remaining ingredients and simmer for 5-10 minutes
3. Top with pumpkin seeds and whatever else you fancy ( I added flax and more grated ginger)
So I’ve been experimenting with going grain free and…dare I say…I am loving it! My tummy DEFINITELY loves it!
My neighbour/soul sista Roopa was coming over for brekkie and we decided to make banana pancakes.
The result? AWESOME!!
2 Really Ripe Bananas, mashed
4 tbsp + 3/4 cup water ( or 4 Whole Eggs)
1 t Vanilla
1/2 t Cinnamon
1 t Baking Soda
1/3 c Coconut Flour
Beat the eggs until frothy, then add remaining ingredients one by one, continuing to beat well to incorporate lots of air.
Heat your griddle to medium to medium-low heat (300-340 degrees) and grease generously with coconut oil. Drop batter onto the hot griddle and allow to cook for 3-4 minutes, or until the bottom is browned and the edges are firm. Carefully flip and cook on the other side for 3-4 minutes as well.
Serve with your favourite toppings!
Adapted from tgipaleo
I decided to go on my parasite candida cleanse after returning from India. God knows what kind of parasites I have raisin’ the roof up in my gut…. :S
Anywho, it’s pretty tough, I’m not going to lie. These are just a FEW of the things that I CANNOT have:
ALL kinds of sugar, natural or otherwise (this includes honey, maple syrup, all fruits except for tart apples and blueberries)
White stuff (bread, rice, etc.)
Fermented/pickled stuff (olives, vinegar, etc.)
and the list goes on and on…..
Well, I’m mostly vegan and gluten free so the dairy and meat aren’t biggies but taking away my fruit is hard and nuts is hard! I LOVE fruits and nuts!
I was craving something sweet (or should I say my parasites were craving something sweet) so I whipped these biscuits. They were pretty good, especially with the tahini! (I can have seeds on the cleanse – yea boiiii!!)
For any fellow candida cleansers or anyone else who wouldn’t mind challenging their taste buds – check it out! Although, I must warn you, this recipe isn’t for the faint of heart 😉
1 1/2 cups buckwheat flour,
2 tbsp. ground chia seeds
1 tbsp. cinnamon
Pinch of sea salt
1/2 tsp. powdered stevia or 5 drops liquid (use more if it’s not sweet enough)
1/2 cup butternut squash purée
1 cup of water
1/4 cup tahini
1. Mix all together, and you should have a dough that’s slightly sticky.
2. Spoon onto a parchment lined baking sheet and bake for 25-30 minutes at 350°F.
3. Drizzle some tahini on your biscuits.
Adapted from Body Ecology
Irfan is one lucky guy! That’s right, I said it 🙂 I made him a super fabulous birthday meal starting with breakfast – these pancakes DID NOT disappoint! Seriously!
Servings: 8 pancakes
1/2 cup buckwheat flour
1/4 cup quinoa flour
1/4 cup sorghum flour
2 tablespoons tapioca flour (or arrowroot)
1 tablespoon ground flax seeds (or flax meal)
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup soymilk (or other nondairy milk)
1/2 cup water
2 tablespoons pure maple syrup
2 tablespoons grapeseed oil
1/2 teaspoon vanilla extract
grapeseed oil to grease pan
1. Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
2. Create a well in the center and add the remaining (wet) ingredients, including the oil. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium heat (I put stove on 4)
3. When pan is hot, add a little grape seed oil and use a 1/4 measurement cup to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as “normal,” so don’t worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.
Adapted from Food.com
I was so happy to eat these. Irfan and I are STILL on our cleanse, going onto week 8! We are not allowed to have any sugar, INCLUDING natural sugar, and INCLUDING most fruits.
I have been missing baked goods and so these muffins totally hit the spot! And so easy to make, it’s a win win!
I can’t take the credit for this, Jemila made this into a “cake” for us a few weeks back – thanks Jemila! 🙂
Side note: Jem is currently in Vietnam and will be teaching there for the next 2 years, you follow her adventures on her blog at everydayjems.
7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our “butter”)
3 tbsp ground chia
9 tbsp water
1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet – hollaaaa 😉 )
2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
3 cups shredded carrots
optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn’t very sweet)
1. Preheat oven to 350 degrees.
2. Mix the chia and 9 tbsp water. Let sit for about 15 minutes.
3. Combine the olive oil and salt mixture (our “butter”) with the chia mixture, pineapple juice and stevia (if using).
4. Combine the buckwheat flour, baking powder, baking soda, spices and salt in a separate bowl.
5. Gradually add the flour mixture to wet mixture beating until well blended. Stir in carrots.
6. Spread batter into a greased muffin/cake/loaf pan.
7. Bake 30-45 minutes or until wooden toothpick inserted in center comes out clean. Cool completely on wire rack.
I am on a mission to not buy ANYTHING packaged. It’s economic (I have to penny pinch as I am currently still FUNemployed 😉 ) and nutritious (using whole foods is always better)!
I used to buy Dimpflmeier’s organic yeast free rye bread which is delicious:
It did me well for a long time 🙂 But as the mission goes, no packaged foods please! I have been making my own vegan/gluten free/yeast free bread which has had some misses and hits. This recipe is a hit!
3 cups rye flour (either dark or light will do)
1 & 1/2 cups water
1 tbsp baking powder
1 tbsp olive oil
1/4-1/2 tsp sea salt
Mix liquids and dry ingredients separately; then combine and mix well
Place in greased floured 9″x5″ loaf pan
Bake at 375F for 50-55 minutes until top has started to brown
Let cool in pan for at least 30 minutes
Do not cut until bread has cooled
My friend Saad asked me when I would recommend for a breakfast meal. I basically have the same breakfast every morning and love it. It’s a delicious meal complete with proteins, grains and fats and easy enough on your stomach first thing in the morning. It also helps me poo!
This one is for you Saad 😉
2/3 cup water
1/3 cup of your favourite grain/flour (options: oatmeal, oat flour, kasha, buckwheat flour, brown rice, brown rice flour, quinoa, quinoa flour, amaranth, amaranth flour, you get the drift…..)*
handful of berries (I use blueberries and goji berries)
2-3 tbsp seeds (pumpkin/sunflower)
1/4 cup nuts (I use walnuts, omit of course if you have a nut allergy)
1 tbsp flax
1 tbsp chia
1/4 cup dairy free milk**
optional: cinnamon, cardamon, nut/seed butter, additional fruit (e.g. sliced pears, apples, raisins etc.)
Soak prunes, nuts & seeds overnight (makes them easier to digest).
In the morning add water and grain/flour in a saucepan, and bring to a boil. If you are using a flour, make sure to whisk the water and flour together right away or else it will get clumpy
Turn down and simmer for 5-10 minutes, stirring/whisking every 2 minutes, adding more water when needed. If you are using grains, cook accordingly – they usually take a longer time to cook than the flours (I almost never use brown rice for this as it takes way to long to cook)
Add remaining ingredients and cook for another 2-3 minutes.
Remove from heat and enjoy!
*If you are using oats, try to get gluten free oats if possible as oats are often contaminated with gluten. Also, do soak brown rice over night if you are using that as your grain.
**Dairy free milk include: soy, almond, rice, hemp