Energizing Breakfasts with oats

Coconut Oats

Ingredients:

1 cup steel cut oats

2 Tbsp. coconut oil

2 1/2 cups water

Pinch of sea salt

1/2 tsp cinnamon

1 banana

12 blackberries

2 tbsp. coconut chips

2 tbsp. chopped walnuts 

2 tbsp. hemp seeds

2 tbsp. raw honey or agave

Method:

Place coconut oil in a pan on high heat and add dry steel cut oats.

Toast the oats, salt and cinnamon in the oil, stirring continuously for a few minutes. 

Add water, bring to the boil and simmer for 8 minutes.

Allow to stand overnight.

Heat oats in the morning, adding more water for consistency of your choice. 

Place oatmeal in a bowl and for each bowl add:

1/2 banana

1 tbsp. walnuts

1 tbsp. coconut chips

1 tbsp. hemp seeds

6 blackberries 

Drizzle 1 tbsp. honey or agave over the top and serve warm.

This is a winner and will kick start your day with a tropical taste of energy and optimal nutrition. 

Serves 2.

Raw Oatmeal Smoothie

Ingredients:

1 cup rolled oats

Pinch of sea salt

2 cups water

6 large dates

1 banana

Raw honey or agave

Method:

Place rolled oats in a bowl, add salt and water and soak overnight in the fridge.

Place dates in a separate bowl with just enough water to cover them and soak overnight in the fridge.

Place oatmeal mixture in the blender or vitamix with the pitted dates and banana.

Blend together, adding small amounts of the date water to get your desired consistency.

Serve in a bowl, garnish with berries and a drizzle of honey or agave.

Enjoy this tasty, creamy oatmeal variety dish which revs up your body for the day.

Serves 2.

Yummy Banana Hemp Oat-bran Muffins:

Ingredients:

1 cup spelt flour

1 cup oat bran

1/2 cup raw brown sugar

2 bananas mashed

2 tbsp. egg replacer

2 tap baking powder

2 tbsp. hemp seeds

1 cup soy or almond milk

Cashew nut frosting:

1 cup cashew nuts

2 tbsp. melted coconut oil

1 tsp lemon juice

3 tbsp. honey

Pinch of salt

Blend together until creamy

Method:

Mix all muffin ingredients together, place in muffin pans and bake at 375 degrees F for 20 minutes.

Garnish with cashew nut frosting.

Summer Suppers

Falafel and Marvelous Mango Salad

Falafel:

1/2 onion finely chopped

1/2 zucchini finely chopped

3 cloves garlic finely chopped

1/2 can organic garbanzo beans

1/2 cup broccoli finely chopped 

Sprig of oregano

Tbsp dried mixed Italian herbs

Sea salt pinch

Black pepper

Sauté above and place in a blender or food processor. Blend together and add 2 Tbsp Egg Replacer mixed in 1/4 cup water.

Add 2 Tbsp organic Spelt flour to be able to make balls.

Cover balls in a dusting of spelt flour.

Quick deep fry until golden brown.

Serve on a bed of brown rice and quinoa mix.

Garnish with clover sprouts.

Marvelous Mango Salad:

4 lettuce leaves chopped

1/2 Roma Tomato chopped

2/2 small Japanese cucumber chopped

1 mango chopped

10 walnuts chopped

Garnish with hemp seeds

Serve with a vinaigrette of your choice.

Enjoy this tasty, light and tantalizing dish, perfect for a hot summer's evening.

Tofu Veggie Sramble:

Ingredients:

1/2 tub firm tofu

1 packet "Tofu Scrambler" flavoring

1/4 green Bell Pepper chopped small

1/2 tomato chopped small

1/4 zucchini chopped small

1/4 cup chopped broccoli

2 slices onion chopped small

2 tbsp olive oil

1 avocado

2 small sweet potatoes

Sea salt

Black pepper

Sprouts

4 lettuce leaves

Method:

Slice the sweet potatoes into thin slices, place on a baking tray with 1 tbsp olive oil, salt and pepper and roast at 375 degrees F until  golden brown. (Approx 18-20 minutes).

Place 1 tbsp olive oil in a frying pan and sauté  the green pepper, zucchini, broccoli, onion and tomato for a few minutes.

Add tofu previously mashed with a fork together with tofu scrambler flavoring powder.

Continue to sauté until heated and thoroughly mixed with vegetables.

Serve on a plate with chopped lettuce and avocado, garnished with sprouts.

Add dressing of your choice to lettuce.

A very light and nutritious supper which can be whipped up within minutes.