Vegan Breakfast Shake

I actually made something I found on pinterest. That almost never happens. This raw vegan shake is from Rocki’s Rock’n Blog.

It looks like dessert and taste like dessert but let’s call it breakfast. I think I’ll be making this all until my blender gives out. That or I die of brain freeze.

Image

Here are the directions from Rocki’s blog:

Step 1:
2 very ripe frozen bananas
1 cup pure coconut water
1 Tbs protein powder
1 Tbs hemp seeds
vanilla bean or 1 tsp vanilla
1 cup ice

Blend the above.  Pour half or more of this vanilla mixture into a tall glass and leave the rest in the blender.

Step 2:
Add 1 Tbs or more of cacao powder to the remaining mixture in the blender and blend briefly until combined.  Pour slowly on top of the vanilla mixture.  I garnished mine with coconut and cacao nibs, but you can garnish any way you want or not.

Note: if you do not have very ripe bananas and/or like it more on the sweeter side, simply add sweetener of choice in Step 1.

*I’m totally going to make this again (many times over) and throw in some peanut butter.

ImageImage

Image

SLUP SLUP SLUP

https://www.facebook.com/saplingvegan

Crocodile Crunch-Breakfast!

Image

The recipe is from The Kind Diet by Alicia Silver Stone. It is one of my favorite things to eat for breakfast. It’s delicious, pretty, and super filling, and it has a cute name.

I just happened to have all the ingredients except the kamut flakes in my kitchen. That never happens! Oh the importance of having a well stocked kitchen!

Image

Here ya go!

2-3 cups of bite-size pieces of fresh fruit (i used apples, bananas. strawberries, and blueberries)
2 teaspoons spirulina
1 1/2 tablespoons any nondairy milk
2 teaspoons almond butter (for this recipe, Alicia likes to use raw)
1 1/2 teaspoons maple syrup
2 tablespoons fresh orange juice
2 tablespoons shaved fresh or dried coconut
1/2 cup kamut flake cereal

*I know spirulina is a little expensive and you can’t find it at most chain market stores but I’ve had my bag forever! I only use it occasionally and the small bag really has lasted me so long so I’d say just splurge! (my half pound bag was $13 and I’ve had it over a year)

Image

Divide fruit into two serving bowls.

Use a fork to stir together the spirulina and soy milk in a small glass. Add the almond butter, and mix again. Stir in the syrup and orange juice, and give it a final stir. The sauce should be smooth and neither too thick nor too runny.

Pour the sauce over the fruit, and sprinkle with the coconut and cereal. Serve immediately.

ImageImageImageImage

CHOMP CHOMP CHOMP

https://www.facebook.com/saplingvegan

Breakfast Groats (what’s a groat?)

IMG_0748

I found this recipe from Laura Miller’s Sidesaddle Kitchen  on her youtube channel who’s tag line is RAW. VEGAN. NOT GROSS. She’s awesome and hilarious and always posts the curtest veggie selfies.

This is a wonderful non smoothie breakfast that you can eat as a cereal or mix with fruit and add a cashew cream. I had no idea what buckwheat groats were. It’s often sold ground up so you can make an oatmeal like hot cereal but for this you’ll need the whole groat which is a seed.

You need to soak some stuff for a few hours so don’t try and make this when you’re super hungry and ready to eat.

I soaked my 2 cups of buckwheat groats overnight.

Image

Aren’t they gorgeous?

ImageImage

Cereal:
2 cups buckwheat groats, soaked 1 hour
1/2 c maple syrup
2 t cinnamon
1 t salt
1/8 t stevia (I used coconut sugar mixed with stevia)

Cereal
1. Soak buckwheat groats for at least one hour, then rinse
2. Combine all remaining ingredients in a medium-sized bowl
3. Mix thoroughly
4. Spread on a teflex sheet and dehydrate overnight or bake on a silpat in oven at 200 degrees for 1 hour (
5. Pour milk over it. Cereal. Done. (Or keep reading for an even better way of eating it!)

Image

Baked Apples: (optional)
2 apples
1 T coconut oil
1 t vanilla extract
pinch of salt
1 t cinnamon


Cut two apples into small slices, toss with coconut oil, vanilla, salt and cinnamon
Spread onto a teflex sheet and dehydrate overnight, or bake on a silpat sheet in the oven at 200 degrees for 1 hour

ImageImage

Cashew Cream: (optional)
2 cups cashews
½ cup maple syrup
¼ cup lemon juice
1 t vanilla extract
pinch of salt
½ cup coconut oil

Cashew Cream
1. Soak cashews for at least 1 hour, then strain and add to food processor
2. Add maple syrup, lemon juice, vanilla, salt and coconut oil then blend
3. Assemble by placing roasted apples, crumble, and optional cream in layers to make a
breakfast parfait

Image

I layer the groats, apples, then cream until I reached the top of my jar. It was sooo good. It tasted like I should be sneaking out of bed in the middle of the night to stuff my face while feeling like I’m going to get caught. Also I could hardly finish the whole freakin’ jar but a half full jar wouldn’t have made for a very good picture. Tomorrow I’m eating this  s with some blueberries. ImageImage

CHOMP CHOMP CHOMP

https://www.facebook.com/saplingvegan

No Time for Breakfast?!

Remember that time (all those times) you skipped breakfast because you can’t find the time in the morning to get something in your belly before you head out? Well have I got a solution for you. Do it NOW! Smoothies are a go to raw breakfast. Just chop up everything you’ll need (which will take you all of 1 minutes to peel and slice a banana and cut the tops off a few strawberries). Throw it in your to go cup and pop it in the fridge.

Image

In the morning all you’ll have to do it add your liquid of choice (today was fresh young coconut water, which if you’re cutting that sucker up in the morning you probably won’t save any time at all haha. Just use OJ, or a non dairy milk!

SLURP SLURP SLURP!

https://www.facebook.com/saplingvegan

Raw Day 2 Breakfast

Image

It’s not from Kristina’s site. But it’s raw! (well i used almond milk from the store…is that raw?)

2 bananas

3 big strawberries

and handful of each:

blueberries, raspberries, blackberries

1 stick of celery

OJ and almond milk

* made 32oz of this. I need a bigger glass!

Day one started off OK. I had to run to the restroom a lot after about 45 oz of that juice. Lunch was a big salad and that was delicious. I didn’t really plan ahead and just drank juice for dinner and that left me feeling crappy. I’m going to plan now for dinner and hopefully it will start to get easier pretty soon.

Thanks for all the support, friends! Let me know if you’ve tried raw and how it went for you!

SIP SIP SIP!!!

https://www.facebook.com/saplingvegan

Smooth(ie) Move Monday

Image

I’m smoothie experimenting. I threw in a bunch of things and this was the delicious result!

1 large banana

4 pitted dates (I warmed them in a bit of water in the microwave so soften them up before blending)

1 spoonful of peanut butter

1 spoonful of cocoa powder

a small splash of vanilla

a small scoop of coconut butter

enough almond (or any non dairy milk) to almost cover the other ingredients

ice

Blend and SLURP SLURP SLURP!

 LIKE my facebook page if you haven’t already! Ok thanks!

https://www.facebook.com/saplingvegan

It’s a Pancakes and Beyonce Kinda Day.

I love breakfast and being vegan makes breakfast outside of the house a little tricky unless you want oatmeal and toast.

Image

So, to celebrate the new Beyonce album I made myself my favorite breakfast. Banana Pancakes! really like the Post Punk Kitchen recipe. I just add doubled (sometimes double and a half)  the vanilla and two very ripe mashed bananas.

Image

Here is the recipe from the Post Punk Kitchen site.

1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt

1 cup almond milk (or soy milk)
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.

Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla  and mashed bananas and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.

Preheat the pan over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.

For the Berries I just washed a couple handfuls of berries and threw them on a pot. I occasionally added a little water and kept stirring it. After the berries had released some juice I added maybe 1.5 – 2 tablespoons of sugar and just kept stirring until it looked ok.

CHOMP CHOMP CHOMP!

https://www.facebook.com/saplingvegan

FIBER!

OK shall we have the fiber talk? If you’re eating a plant based diet you know fiber is not a problem and you’re guts are feelin’ great all day ‘erry day? Am I right?

If you’re eatin’ meat or are a junk food vegetarian or vegan…let me let you in on a little breakfast magic:

Image

Rip’s Big Bowl  from the Engine 2 Diet is almost always what I eat for breakfast. I watched The Engine 2 Diet on Netflicks (it was only like 34 minutes) and he talked about this breakfast and I’ve been hooked ever since!

Rip’s Big Bowl:

1/4 cup raw old-fashioned oats

1/4 cup Grape Nuts or Ezekiel brand equivalent

1/4 cup bite-size shredded wheat

1/4 cup Uncle Sam cereal

1 tablespoon ground flaxseed meal

2 tablespoons raisins (I like golden raisins)

 2 tablespoons walnuts

Then just add as much fruit as you’re belly tells you. I always add banana and some kind of berry. I also added dried cherries today which were OK.

Then add non dairy milk (no cholesterol!) and have at it!

All these ingredients were super easy to find and mostly pretty cheap.

*TIP do you self a favor and make a huge batch of premixed cereal so in the mornings you don’t have to open 7 containers to make it. I use a big round tupperware and just take a scoop of that every mornings; it’s so much easier.

ImageImage

CHOMP CHOMP CHOMP

https://www.facebook.com/saplingvegan

Hey Look What I Can Do! (with my NutriBullet)

I cam across this Huffington Post article and this post is definitely  #4 on the list.

I always make smoothies for breakfast but decided to try out a few of the recipes in the NurtiBullet book.  I’ll admit it was just OK.  Nothing like my usual all fruit smoothies.  It grew on me and it was filling; I drank half for breakfast and half for predinner dinner.  I never though of adding seeds and nuts to my smoothies, when did that become a thing? I was in pain from being so full from my smoothie yesterday which had mega nuts and seeds.

This smoothie was from the Brain Blast section of the book.

The Think Drink

25% Kale

25% Spinach

1/2 one steamed sweet potato

10 almonds

2 tbs chia or flax seed

water to MAX line

Image

Image

Image

Breakfast of Champions (and everyone else)

S&T2

I know previously posted a watermelon smoothie, but it’s my new favorite thing and I do what I want! I’m really the opposite of a watermelon fan but in smoothies they become magical.

For the Smoothie:

Watermelon

Figs

Banana

Nectarine

Almond milk (or any non dairy milk)

OJ (the drink not the murdered)

Ice

*I usually use strawberries and it gives it a more vibrant color and really refreshing taste but I was out today.  Also I only used half a banana because the taste can over power the other flavors sometimes. But add in whatever you like! No rules here!

For the Toast:

Ezekiel Cinnamon Raisin  Bread (or whatever)

Vegan Cream Cheese (I used Trader Joe’s)

Nectarine and Figs (or any fresh fruit)

Salt and Brown sugar

S&T 1 S&T3S&T$

For the smoothie: Blend everything but the ice then add the ice (crushed ice blends better without the big chunks) and then give another quick blend.

For the Toast: Toast the bread, add cream cheese then fruit. I found the figs were not as flavorful as I had hoped so I added a tiny pinch f salt and a pinch of brown sugar over the top and WOW; It really brought the flavor out.

This is my go to breakfast for the week.

*Not pictured is the handful of potato chips I also had with breakfast*

Chomp Chomp Chomp!

Banana Oatmeal and Watermelon Smoothie

I am a fan of oatmeal and like to make big pots and portion it into jars to eat throughout the week, but as of late I find that I have been making too much and not finishing it. I found this single serving of baked oatmeal on angie and james do stuff  who adapted the recipe from chocolate-covered katie. It was sooo good and I can eat all day everyday but this filled me up really fast (with the smoothie too).

So here is my go at the oatmeal along with a refreshing watermelon smoothie (and I HATE watermelon but this was delicious!)

ImageHere is what ya need:

Preheat oven to 220°

1 small banana, mashed
1/2 t ground cinnamon
1/8 t ground nutmeg
1/8 t of salt
1/4 t vanilla
Just under a Tablespon on vegan sugar 1 t chia seeds 1/2 cup old-fashioned rolled oats 1/4 cup milk of choice. I use vanilla almond milk

Mash your banana until it’s not lumpy

add all ingredients except oats and milk.

mix together with a fork

add oats and milk and mix again

pour into ramekin (I’ve been looking to use that thing!)

bake for 20 minutes and CHOMP CHOMP CHOMP

Now you have some time to clean up and when you have a few minutes of bake time remaining you can make your smoothie!

ImageWhat ya need:

No measuring here, dudes, smoothies don’t play by the rules.
Raspberries
Strawberries
Watermelon (more of this than the berries)
Banana
Almond Milk (or whatever you prefer)
OJ
Vanilla,
Chia Seeds
Ice

Directions: BLEND! I like to blend everything then add the crushed ice and give it another quick blend so the ice doesn’t get too small and melt.

ImageForgot to add my chia so it went in post blend

ImageCHOMP CHOMP CHOMP

SMOOTHIE 101

Just a quick time smoothie- you can really add anything and it will be good but you already knew that…COME ON!
Over ripe bananas are perfect for smoothies or baking! Frozen bananas also are wonderful for smoothies just slice them first and make sure they don’t touch when you freeze them, maybe spread them out on a plate.
  • Everything you’ll need!
  • Spirulina
  • Found this at Rainbow Grocery in San Francisco but check health food stores, the should have it too.
  • Spirulina
  • It’s a green powder.
  • Post blender
  • Obviously you can drink it but sometimes I like to put it in a bowl and top it with Grape Nuts and or shredded coconut.
CHOMP CHOMP CHOMP…