Awaken
Oatmeal Pancakes
2 servings
Ingredients
2 cups rolled oats
1 cup water
1 cup non-dairy milk
1 banana
2 tbsps maple syrup
1/4 tsp sea salt
1 tsp vanilla extract
2 tsps oil
Directions
Place all ingredients except oil into a blender and blend until smooth.
Let stand 15-20 minutes until batter thickens.
If batter is too thick to pour easily, add a little water.
Heat oil in frying pan or skillet.
Pour batter, by 1/4 - 1/2 cup, into pan and cook for 2-3 minutes on each side.
For waffles: pour into a heated waffle iron and cook for 10 minutes.
Notes
For variations:
Try adding chopped walnuts to the pancake batter.
Try topping with raw honey, maple syrup, raw almond, or peanut butter, jam, chia seeds, shredded coconut, or fresh fruit.
Pure Sunshine Green Juice
2 servings
Ingredients
5 leaves kale
2 large English cucumbers
2 green apples
1 lemon
Directions
Rinse all ingredients and peel if they aren’t organic.
Slice cucumbers the long way, so you have spears.
Core apple.
Cut lemon into four.
Pass all ingredients through juicer.
Credit
Used with permission from The Integrative Nutrition Cookbook, 2016
Morning Kasha
4 servings
Ingredients
1 cup cooked kasha
1 apple, diced
2 tbsps almond or cashew butter
2 tbsps water (use more if needed)
1 tsp cinnamon
Dairy or non-dairy milk
Maple syrup
Directions
Place cooked kasha in a steamer over boiling water and steam until warm
Combine warm kasha and apple in a breakfast bowl.
In a separate bowl, mix nut butter with 2 tablespoons of water.
Blend with fork until the consistency becomes creamy and add a bit more water as needed (mixture should not be too runny).
Pour nut sauce over kasha and apples and mix well.
Sprinkle with cinnamon and drizzle with maple syrup.
Add a splash of the milk of your choice.
Notes
Make kasha for dinner instead of rice or quinoa and use the leftovers for this breakfast.
Kasha keeps well in the fridge for 3-4 days when covered with some olive oil.