Brown Rice Breakfast Bowl with Mango and Coconut Milk

Ingredients

2 cups water
1 cup uncooked short-grain brown rice
14 oz can coconut milk (full fat or light)
1 Tbsp raw honey
1 tsp turmeric
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/8 tsp ground black pepper
1/8 tsp sea salt
2 ripe mangoes, peeled, cored, and diced
1/4 cup unsweetened coconut flakes or chips
sliced natural almonds, optional

Method

  1. In medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 55 minutes. Turn off heat and steam, covered, for 5 minutes.
  2. In medium bowl or blender, whisk or blend coconut milk, honey, turmeric, cardamom, ginger, pepper, and salt.
  3. To assemble, spoon rice into serving bowls and pour coconut milk mixture on top. Top with diced mango (about 1/2 mango per person), coconut flakes and almond. Serve warm, at room temperature, or chilled.

Makes 5 servings.

Source: Alive magazine

Pancakes Incorporated with Spinach and Banana

Ingredients

1 cup oat flour
1/2 cup almond flour
1/2 tsp cinnamon
1 tsp baking powder
salt, to taste
3/4 cup milk or buttermilk
1/2 cup plain Greek yogurt
1 large organic egg
1 medium ripe banana
2 cups spinach
zest of 1 lemon
1/4 cup chopped walnuts (optional)

Method

  1. In large bowl, stir together flours, cinnamon, baking powder, baking soda, and a couple pinches of salt.
  2. Place milk, yogurt, egg, banana, spinach, and lemon zest in blender and blend until smooth.
  3. Add spinach mixture to flour mixture and mix together. Fold in walnuts, if using. Let batter rest for 15 minutes to allow flour to soak up some of the liquid.
  4. Heat greased skillet over medium heat. Pour 1/4 cup batter for each pancake into pan and cook for 2 minutes, or until darkened around the edges and bubbles form on the surface. Flip and cook for 2 minutes more.
  5. Place prepared pancakes on metal rack and keep warm in 200ºF (100ºC) oven while you cook the remaining batter.

Makes 4 servings.

Source: Alive magazine

Chocolate Truffles with Almond Butter

Ingredients

1/4 cup plus 2 tablespoons raw almond butter
2 tablespoons raw coconut nectar
3 packets monk fruit extract
salt
1 no-sugar-added dark chocolate bar

Method

  1. Mix the almond butter, coconut nectar, and monk fruit extract in a mixing bowl until smooth. Season with a pinch of salt.
  2. Form the mixture into 8 equal-sized balls, stick a toothpick in each ball, and place on a piece of wax paper on a plate. Transfer to the freezer and chill until very firm, about 1 hour.
  3. Place three-quarters of the chocolate in a microwave-safe bowl and cook on high until the chocolate has just melted, 30 seconds to 1 minute.
  4. Add the remaining chocolate and stir smooth and still warm.
  5. Remove the almond butter balls from the freezer and, using toothpick as an aid, roll a truffle to coat with the chocolate until covered. Set on the wax paper-lined plate to cool. Repeat with the remaining truffles. Place back in the freezer to set, about 5 minutes and serve.

Tip

You can roll the truffles in 1/4 cup of chopped almonds before they set for a prettier presentation and extra negative calorie power.

Makes 4 servings.

Source: Negative Calorie Foods

Carrot-flavoured Pancakes with Maple Cream

Ingredients

1-1/4 cups oat flour, gluten free if desired
2 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp salt
2 large organic eggs
3/4 cup + 2 Tbsp buttermilk
1 Tbsp coconut sugar or other raw-style sugar
1-1/2 tsp vanilla extract, divided
1-1/2 cups grated carrot
1/4 cup chopped walnuts
4 oz cream cheese, softened at room temperature
3 Tbsp milk
3 Tbsp maple syrup
1 tsp grated orange zest

Method

  1. In large mixing bowl. stir together oat flour, baking powder, baking soda. allspice, ginger and salt.
  2. In separate bowl, lightly beat eggs. Stir in buttermilk, sugar and 1 tsp vanilla.
  3. Add wet ingredients to dry ingredients and mix gently. Fold in carrot and walnuts. Let mixture rest for 5 minutes while you make the maple cream topping.
  4. Whisk together cream cheese, milk, maple syrup, orange zest and 1/2 tsp vanilla until smooth. Add more milk, 1 Tbsp at a time, if needed to reach thin consistency.
  5. Grease large skillet or griddle with butter or oil and heat over medium heat.
  6. Pour 1/4 cup (60 mL) batter for each pancake and cook until tops are covered with bubbles and edges darken, about 2 minutes.
  7. Flip pancakes and cook until bottoms are browned, about 1 minute.
  8. Repeat with remaining batter, greasing pan as needed. Keep cooked pancakes warm in 200ºF (95ºC) oven while preparing separate batches of pancakes.
  9. Place pancakes on serving plates and top with maple cream.

Makes 4 servings.

Source: Sage magazine

Cake with Orange, Chia Seeds and Orange-flavoured Rice Malt Syrup

Ingredients

1/2 cup black chia seeds
1/2 cup milk
125 g unsalted butter, chopped
1 tablespoon finely grated orange rind
1 cup raw sugar
4 eggs
2 cups almond meal (ground almonds)
1 cup white spelt flour
1-1/2 teaspoons baking powder

Orange Syrup

1/2 cup rice malt syrup
2 tablespoons orange zest
1/2 cup orange juice

Method

  1. Preheat oven to 160ºC (320ºF).
  2. Lightly grease a 20 cm round cake tin lined with parchment paper and set aside.
  3. Place the chia seeds and milk in a bowl and set aside to soak for 10 minutes.
  4. Place the butter, orange rind and sugar in the bowl of an electric mixer and beat for 8 minutes or until light and creamy.
  5. Add the eggs and beat until well combined.
  6. Add the chia mixture, almond meal, flour and baking powder,and fold to combine. Spoon the mixture into the prepared tin and bake for 1 hour to 1 hour 10 minutes or until cooked when tested with a skewer.
  7. While the cake is baking, make the orange syrup.
  8. Place the rice malt syrup, orange rind and juice in a small saucepan over medium heat. Simmer for 12 minutes or until the syrup is reduced by half and thickened.
  9. Invert the cake onto a cake stand and, while still hot, top with the syrup. Slice And serve warm.

Makes 12 servings.

Source: Donna Hay