Create – Heat – Eat Overnight Oats letting time do the work!

What a great concept, the healthy way to have bircher

Create – Heat – Eat Overnight Oats letting time do the work!

Prep Time: 3 minutes

Yield: 1

Create – Heat – Eat   Overnight Oats letting time do the work!

What a great concept, the healthy way to have bircher muesli! Overnight oats are healthy more accessible way to have Bircher Muesli and is a healthier alternative.

Ingredients

  • • ¼ cup = one serve/or larger size = ½ cup
  • • 1/2 cup of water = one serve or 1 cup = 2 serves
  • • ½ banana, mashed
  • • 1/4 cup berries, fresh or frozen
  • • 1 tablespoon tahini or nut butter of choice
  • • a handful of chopped walnuts, toasted almonds or pumpkin seeds

Make it like so....

  • 1. The night before, place oats in a jar or bowl and cover with water. Store in your fridge overnight.
  • 2. In the morning, add all other ingredients.
  • 3. Option to heat the oats if you want. You can put the jar in a pot of cold water and heat them together or in the microwave for 1 to 2 minutes.
  • 4. Stir to mix well, find a nice place to sit and enjoy!

Notes

1. You don't need to use oats, I found quinoa and rice flakes work very well too.

2. You don't need to do this in a jar. Feel free to create in a bowl or other container of your choice.

3. If you don't like cold oats, you can heat them.

4. If you want to add more fat, you could soak the oats in a milk of your choice OR top the oats at service with milk of your choice.

http://warmlynourished.com/create-heat-eat-overnight-oats-letting-time-work/
muesli!  Overnight oats really are healthy more accessible way to have Bircher Muesli –  and because you are not using fruit juice and dairy – is a healthier alternative.  Bonus, you are not restricted to using oats, I have created these wonder jars with quinoa flakes as well as rice flakes.

Create - Heat- Eat

Building Breakfast from the bottom of the Jar up!

The basics are so simple – you need 1/4 cup (per serve) of raw/organic long cooking  rolled oats, water, mason jar with lid.  REALLY that’s all your need.  Adding your touches is what makes this a killer breakfast.  I like to add mashed banana, raspberries (fresh or frozen) Tahini, maple syrup and toasted nuts or seeds. 

Last night I didn’t have all my go to ingredients,  I used what was on hand.  Here is what I created – 1/4 cup oats, 1 medjool date (diced and mashed), 1/4 cup frozen raspberries, 1 spoon almond butter, 1 tsp  raw cacao, and to serve, toasted almonds and pumpkin seeds.  I also heated my oats before eating – I filled a pot with water and put the jar in and heated both together (TIP:  bring the cold water and cold jar up to temp together prevents glass from shattering).   If you are short on time, you can always microwave the jar for about 1-2 minutes for the same result.

See the following recipe for your next FUN breakfast creation!  If you want to create a larger batch easy also.  What you can do, is use 1/4 measure per portion  – for example you want to create 8 portions you would measure 2 full cups.  I would then put this is a large bowl that will fit in your fridge and add the water, about 4 cups.

YUM Chocolate Mousse – With a Twist!

Oh what a winner of a dessert! 

I am talking a yummy, creamy, full of chocolate goodness Mousse.  But this one is a bit different, along with rich dark  chocolate I added fresh oranges, dates, cinnamon, vanilla and AVOCADO.  The result is the most wonderful whole mouth feel decadent wonder.  This recipe does not contain egg, sugar, or dairy.  Its a whole plant based healthy bomb that just happens to tick all the lovely things about mousse.

Loaded with the good stuff! More Potassium than Bananas.

Using a food processor or high speed blender, this dessert can be yours in 3 minutes.  The only real planning is to ensure you have ripe avocados.  To help the blending process, I do soak the dates in the juice of the oranges for about 10 to 15 minutes or up to an hour.

YUM Chocolate Mousse!

Prep Time: 15 minutes

Yield: 4

1/2 cup

YUM Chocolate Mousse!

Oh what a winner of a dessert! I am talking a yummy, creamy, full of chocolate goodness Mousse. But this one is a bit different, along with rich dark chocolate I added fresh oranges, dates, cinnamon, vanilla and AVOCADO.

Ingredients

  • 4-8 Medjool Dates (type of date), pitted - SEE NOTE
  • 2 large ripe avocados
  • ½ teaspoon cinnamon
  • Zest and juice of two oranges
  • 1 teaspoon vanilla extract or paste
  • 1/2 cup raw cacao
  • pinch of sea salt

Make it like so....

  • Make it like so….
  • 1. Add the pitted dates to orange juice and allow to soak for 15 minutes or up to an hour.
  • 2. Combine all the ingredients in a good powerful high-speed blender starting with the soaked dates along with the orange juice, followed by the avocado, cinnamon, vanilla and cocoa and sea salt.
  • 3. Blend for about 30 seconds until smooth and creamy.
  • 4. Add a splash of water to make a lighter mousse. Taste and adjust if needed.
  • 5. Spoon into a bowl and allow to set in the fridge.

Notes

This recipe is loaded with the good stuff:

Fat and potassium from the Avocados Vitamin C from the Oranges Iron and other minerals from the Dates Magnesium and iron from the Raw Cacao

A NOTE ON THE NUMBER OF DATES: If you like less sweet, start with 4 dates. If you are looking for a sweeter mousse add up to 8 dates. Please keep in mind you are also using fresh squeezed orange juice and it can be very sweet also.

http://warmlynourished.com/yum-chocolate-mousse-with-a-twist/

 

Plant Food Bliss

YUMMY Creamy Chocolate Mousse!

Super Food fit for the Gods!

Raw Cacao = Wonder Food

Vit C + Plant bases Iron are a necessary combination

Pure and real food – Dates for sweetness and added iron. Oranges for soaking, adding sweetness and providing the Vit C to help us absorb the iron from the dates.

Rawsomest Chocolate Breakfast!

Grab and Go

Breakfast on the Go!

 

Have you ever wanted to have yummy, decadent treat for breakfast or pre workout.  Well that’s exactly what you get in this way too yummy to be good for your breakfast brownie!  Your cake and eat it too.   Enjoy in good health, warmly nourished…body and soul.

Rawsomest Chocolate Breakfast!

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: makes 10-12 brownies when cut into standard squares. Can get more if you cut smaller - bite sized.

Ingredients

  • • One can organic black beans = 400g can
  • • 1 tbsp. pure vanilla
  • • ¼ tsp sea salt
  • • ¼ tsp baking soda (bi-crab)
  • • 3 tbsp. nut butter
  • (I used organic almond butter and I stirred the oil back in before measuring).
  • • 1 tbsp. coconut oil (solid is fine)
  • • ½ cup pure organic maple syrup
  • • 1 cup +2bsp. Organic rolled oats – or other like quinoa or buckwheat flakes
  • • 3 tbsp raw organic cocoa powder
  • • 1 tbsp ground LSA (Coles/Woollies/Costco/Health food shops) - OPTIONAL
  • • 1 tbsp ground Chia seeds (Coles/Costco/Health food shops)
  • • ¼ cup organic 100% cocoa choc chips OR Nuts like
  • toasted Almond Flakes or Chopped walnuts (health food shops) - OPTIONAL

Make it like so....

  • Make it like so....
  • 1. Line a small pan – 8X8 with cling film. This will make it easier to get the batch out for cutting. Add all the ingredients to the food processor except the nuts or chocolate chips if using. Process until you see all the ingredients are mixed. You may have to scrape down the sides once or twice.
  • 2. Add the optional nuts and choc chips (if using) and pulse to include them. be careful not to over process. It's better to have chucks, this will give the finished product some character
  • 3. Put all of the mixture into your prepared pan and freeze until set. Could take 1 hour. Once set, remove from freezer and turn out onto a board and cut into squares. Place back into the container and return to the freezer for a firmer brownie or the fridge.

Notes

What a treat! These raw brownies are such a lovely hit of chocolate yet they are healthy with good fats and fiber. This recipe makes a great option for a speedy breakfast on the run or an all-day snack. It’s got plant based protein, good fats, and good fiber (carbs). This is a true winner for any chocolate lover.

http://warmlynourished.com/rawsomest-chocolate-breakfast/

 

Make next week better = Meal in a Jar

Hello, I have a project for you to start on Sunday and enjoy for a week!
 I am referring to salads in a jar and creating a grab and go meal.

Creating great salads for an easy grab and go lunch couldn’t be easier. What you need are some great jars, ideally with a wide mouth like Ball or Mason jar,  fresh vegetables, protein options and salad leaves. Each jar will have 3-4 layers – starting with dressing and finishing with softer salad leaves.

 
Begin by selecting what you think you will want in your salad – washing all the ingredients and cutting the vegetables. Choose a few vegetables that will be the same across each of the salads. It is good to have a few hard veggies to layer at the bottom of the jar.
  • Base or layer one vegetables should be harder, raw items like green beans, snap peas, broccoli, cauliflower, onion, radishes, and capsicum.
  • Once you’ve decided on your base ingredients, you can add different ingredients to one or two salads to make them a bit more interesting. Some great ideas are tinned bean, tuna, left over roast chicken, leftover cooked grains (rice or quinoa).
  • The real fun is putting whole jar together. The key to the jar salad is to layer. Start by placing the salad dressing on the bottom – about 1-2 tbsp. of dressing at the bottom of each jar. Next, add some hard vegetables that won’t soak up the dressing. I like green beans, and cauliflower or sugar snap peas. The next layer is protein like white bean or chicken. I’ve also found it helpful to place your onions at the bottom because the salad dressing helps take some of the strong onion taste away. Your final layer should be your salad greens. If you want you could add cheese to the very top.
  • Close the lid of each jar, place in the fridge and now you have easy grab and go salads for the week. Who said there wasn’t time for a healthy lunch.
  • When you are ready to eat, simply tip the contents of the jar into a bowl or plate…ENJOY!
Note: to make this process easier, it helps if you have some items already prepared like cooked grains, tined items on hand and left overs.

Sunflower Seed Falafel

This recipe was inspired by my research into selenium and the desire to ensure I was consuming a diet rich in this mineral.  Normally, Falafel is made with Chickpeas, which are lovely also, and fried.  This recipe replaces the chickpeas and you bake it in the oven, tasty and healthy too – #REAL #FOOD.

Ivy's Baby Shower

Sunflower Seed Falafel

 

Sunflower Seed Falafel

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 serves

I love this recipe as do most of the people I have introduced to it. You serve them as part of a brunch, lunch, dinner or finger food for a party. They are easy to make and freeze well. I love that you bake these in the oven instead of frying.

I hope you enjoy!

Ingredients

  • Ingredients for Falafel
  • 75 g (1/2 cup) sunflower seeds
  • 80 g (1/2 cup) macadamia nuts
  • 1 tablespoon organic nut butter, softened, can use almond butter, cashew nut, combination like Almond/brazil /cashew (ABC)
  • 2 tablespoons basil leaves, chopped
  • 1 teaspoon ground cumin
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoon chopped coriander leaves
  • 2 tablespoons chopped red capsicum
  • 1 garlic clove, minced
  • 1/4 shallot, chopped (green onion)
  • pinch of Celtic sea salt
  • 80 g (1/2 cup) sesame seeds, for coating
  • Lettuce leaf, to serve and serve with Tahini dipping sauce
  • Tahini dipping sauce
  • 3 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey or REAL maple syrup
  • pinch of Celtic sea salt

Make it like so....

  • Make it like so....
  • Preheat the oven to 220°C and line a baking tray with baking paper.
  • To make the tahini dipping sauce, place all the ingredients in a food processor with 2 tablespoons of filtered water and blend until smooth and creamy.
  • Place all the falafel ingredients, except the sesame seeds and lettuce, in a food processor and pulse until thoroughly blended (yet still with texture).
  • Use your hands to shape into round balls. Roll in the sesame seeds, transfer to the baking tray and bake for 20 minutes, or until crispy.
  • Serve in a lettuce leaf and dress with the tahini dipping sauce.

Notes

Sunflower seeds are an excellent source of vitamin E and a very good source of copper and vitamin B1. In addition, sunflower seeds are a good source of manganese, selenium, phosphorus, magnesium, vitamin B6, folate and niacin.

Tahini is rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron, a good source of Methionine, which aids in liver detoxification, one of the best sources of calcium and is high in vitamin E vitamins B1, B2, B3, B5 and B15.

http://warmlynourished.com/sunflower-seed-falafel/

 

 

Raspberry Smoothie Bowl with Nutbutter

I love raspberries so much I will put up the seeds getting stuck in my teeth.  This week   I decided to take a closer look at this little power gem of vibrant color and see why we should be eating them.  I wasn’t disappointed; they are a great source of Vitamin C, K, E, fibre, magnesium and potassium.   They have the right antioxidant and anti-inflammatory phytonutrients for anti- cancer treatments and improve management of obesity.

Breakfast perfection!

I have been using raspberries for years as a simple dessert garnish and as the base for other sweet creations.  After researching them this week I decided to create a simple yet effect away to absorb all their health giving nourishment and allow them to take centre stage.  Breakfast perfection in a smoothie bowl YUMMY!.  I think the picture says it all.

My notes for this recipe…are in picture form enjoy!   The topping for this creation is toasted pumpkin seeds, some berries, toasted coconut flakes.  I made the smoothie with 1/2 an avocado, frozen organic raspberries, unsweetened almond milk, rice syrup, sunflower seed butter and some ice all blended up.  

Raspberry Smoothie Bowl with Nutbutter

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: serves 1

500g

Raspberry Smoothie Bowl with Nutbutter

Ingredients

  • ½ ripe avocado OR 1 banana
  • 1 ½ cups raspberries (1/4 cup is for garnish)
  • ½ cup milk of your choice – I used almond
  • ½ cup ice
  • 2 Tbsp. Nut butter of your choice I used Sunflower seed butter
  • 1 Tbsp. Rice bran syrup OR honey, plus additional for drizzling
  • ¼ cup toasted seeds, I used like pumpkin seeds OR granola
  • 2 Tbsp. shredded coconut (toasted is an option here)

Make it like so....

  • Blend the avocado, 1 and ¼ cup of the raspberries, your choice of milk, ice, and nut butter of choice and 1 tablespoon of the Rice bran syrup (or Honey) until smooth. Transfer to a bowl and top with the sliced strawberries, toasted seeds, coconut, and remaining ¼ cup raspberries.

Notes

One cup of Raspberries has

- 64 calories - 8 grams of dietary fibre - 1.48 grams of protein - 14.69 grams of carbohydrates - Vitamin C - Manganese - Vitamin K and E - Magnesium - Folate - Potassium - Omega 3 fatty acids

http://warmlynourished.com/raspberry-smoothie-bowl/

 

Toasted Pumpkin seeds

Toasting Pumpkin seeds for Raspberry smoothie bowl

Smoothie Bowl

getting ready to make a Raspberry Smoothie bowl

Raspberries and Ice

I used this in the Raspberry smoothie bowl

Sunflower Butter – great alternative to Nut butters

Raspberry Smoothie Bowl

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Nice to to wake you up

Color!

Raspberry Smoothie bowl

Breakfast is served