Category

breakfast

Raw Raspberry Cacao Hazelnut Granola

Fresh hazelnut milk is the perfect compliment to this delicious granola! It is also amazing crumbled on top of your favourite smoothie. If you don’t have a dehydrator you can bake it on a parchment lined cookie sheet on the lowest setting until dried through. This will take about 3 hours as opposed to 12 hours in a dehydrator set at 117 degrees F. I love using crisp freeze dried raspberries in this recipe. I buy them at The Banff Tea Company. They can also be ordered online from amazon and nuts.com. If you don’t have access to freeze dried fruit you can use dried as an alternative. The texture will be chewy instead of crisp but equally tasty!

As an alternative substitute a chopped apple for the banana, omit the cacao powder, and add 1/2 cup of chopped raisins in place of the cacao nibs for Apple Cinnamon Raisin Granola! This tastes pretty much like Dad’s oatmeal cookies!!!

 

 

 

Ingredients:

  • 1 cup raw hazelnuts soaked in plenty of water overnight
  • 2 cups of raw organic gluten free oats
  • 1/2 cup coconut sugar
  • 1/2 cup of raw cacao powder
  • 1 very ripe banana
  • 1 Tbsp. ceylon cinnamon
  • 1 tsp. vanilla extract
  • 2 Tbsp. maple syrup
  • 2 Tbsp. avocado oil
  • 3 Tbsp. of ground flax or  ground chia seeds soaked in 1/2 cup of water for 10 min.
  • 1/2 cup of crumbled freeze dried raspberries
  • 1/2 cup of cacao nibs

Drain and rinse the soaked hazelnuts. Pulse in a food processor for about 10 seconds to chop roughly. Add the oats and pulse again until they are very roughly chopped as well. Place the oat/hazelnut mixture into a medium sized bowl.

 

 

No need to rinse the food processor, combine coconut sugar, cacao, banana, cinnamon, vanilla, maple syrup, oil, and flax or chia seed mixture in the container until very smooth.

 

 

Add to the oat/hazelnut mixture stirring well to combine. Stir in the cacao nibs and freeze dried raspberries.

 

 

 

Spread onto a teflex sheet and dehydrate for about 12 hours. After 8 hours or so you can remove the mixture from the teflex sheet to sit on the mesh screen to speed up the process. Allow to cool. Store sealed at room temperature for up to 2 weeks.

Avocado Toast with Olives, Tomatoes, Fresh Basil and Dukkah

Once you have the dukkah made, this recipe makes for a satisfying breakfast or an accompaniment to a great bowl of soup! Dukkah is an Egyptian condiment which consists of nuts, seeds, and spices. You can find the Dukkah recipe under the Roasted Roots with Tahini Jasmine Green Tea sauce and Dukkah recipe! I used a dense sunflower rye bread as a base for the avocado, however; if you are gluten sensitive you can use your favourite gluten -free substitute or even a rice cake!

 

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Ingredients:

makes 2

  • 1 ripe avocado, mashed
  • 1/2 tsp.pink himalayan salt
  • 1 Tbsp. fresh lemon juice
  • 1 clove minced garlic
  • 6 fresh basil leaves, chopped
  • 2 slices of toasted bread of your choice or 2 rice cakes. ( I love the Lundberg tamari seaweed ones!)
  • 1 tomato chopped
  • 6 kalamata olives, pitted and halved
  • 3 Tbsp. of dukkah
  • extra chopped basil to garnish

Mix the salt, lemon, garlic, and chopped basil into the mashed avocado. Set aside.

 

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Toast your bread. Spoon the avocado mixture onto your toast. Top with tomato, olives, extra chopped basil and a generous sprinkling of dukkah!

Strawberry Rhubarb Crumble Smoothie Bowl

I am joining the “Smoothie Bowl” craze with the spring flavours of fresh organic strawberries and rhubarb right out of my mountain garden! It isn’t often that we eat rhubarb raw, however its tart flavour pares perfectly with strawberries and frozen bananas as a base for this breakfast bowl. It is also loaded with vitamins K, A, C, and B, as well as magnesium, phosphorus, calcium, and potassium. Rhubarb has been used in China for hundreds of years in the treatment of stomach ailments. Lucuma powder, made from an exotic Peruvian fruit adds a creamy texture to the smoothie and is a great source of beta carotene, vitamin B3 , niacin, and iron.

In addition to the walnut-almond crumble I added goji berries, flaked coconut, hemp seeds, and fresh strawberries to top it off!
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Serves 2 or one large serving!

The Crumble:

  • 1/2 cup raw organic walnuts (or pecans)
  • 1/2 cup raw organic almonds
  • 1/3 cup of organic gluten free rolled oats
  • 1/2 tsp. ground cinnamon
  • pinch of salt
  • 2 whole soft pitted dates
  • 1 tsp. of coconut sugar
  • 1 tbsp. of melted coconut oil

 

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Combine all ingredients except for the melted coconut oil in a food processor. Process until crumbly. Add melted coconut oil, pulsing until the mixture moistens slightly and clumps together. Store the crumble in a sealed container in the fridge until ready to use.

The Smoothie:

  • 6 whole fresh organic strawberries (you can use frozen but you may have to increase the liquid slightly)
  • 1/2 frozen organic banana
  • 1/2 cup frozen rhubarb, chopped
  • 1 tsp. lucuma  powder
  • 1 tbsp. of chia seeds
  • 1 full scoop of vanilla sprouted brown rice protein by Sun Warrior. (This is stevia sweetened which eliminates the need for other sweeteners)
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup of almond milk

Combine all ingredients in a high speed blender until smooth and thick. It should have the consistency of a soft serve ice cream.

 

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Spoon the smoothie into 1 large or two smaller bowls. Top with a sprinkling of the crumble mixture, a tbsp. or two of dried goji berries, a tbsp. of hemp seeds, and a sprinkling of dried ribbon coconut! Garnish with fresh strawberries.

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