Living Oat Cereal - Try this for breakfast

Sprouted Raw Oat Cereal

This is definitely different than cooked oatmeal but it has it's own charm. Sprouted oats have the advantage of being very digestible. It is a great idea to consume more raw foods, especially sprouts, the cute little power houses that they are.

Chia seeds are all the rage now. You could add a couple teaspoons of chia, and if it sat a while, it would thicken your cereal.

Be brave. try this living cereal.


Sprouted Oat Cereal recipe:

1 c. oat sprouts
2 T. soaked sunflower seeds ("C" Soaked Sunnies - recipe on this blog)
2 T. organic raisins
1/2 c. chopped fresh fruits (like apple, banana, peach, strawberries, Mixed berries)
Almond milk or coconut milk (there are 2 almond milk recipes on this blog)


Method:

How to sprout whole hulled oats: Soak a desired amount of oats in water overnight in a sprouting jar. Drain, rinse, and drain again. Let it continue to drain while placed in your dish-drain angled down on it's side.

Rinse and drain the oats 3 times a day until they just begin to sprout. Drain well and store in your refrigerator until use.


To make 1 serving:

Portion 1 c. sprouted oats in a serving bowl
Top with soaked sunflower seeds, raisins, and fruit of choice.

Pour desired milk over and serve.


Note; Find gluten-free organic oats if that is a concern for you.

Oat Sprouts

Enjoy,

Leila

Alive Sprouted Seed Bread Recipe

Alive Sprouted Seed & Wheat Bread

This is my favorite version of  the 3 sprouted wheat bread recipes on this blog. I love them all though. Again, I slice it up and slather it with organic salted butter. I don;t know how this bread would fair in a toaster, I don;t think too well, but it doesn't need it anyway.

There is much nutritional value in soaking the seeds before adding to the sprouted wheat dough. It removes the enzyme inhibitors that all seeds have and then wakes the seeds up and makes them much more nutritious and bio-available to your body. Cool.

I soak the seeds on baking day, and time it so that they are ready.


ALIVE SPROUTED SEED & WHEAT BREAD Recipe:

2 c. red winter wheat
1/2 c. raw hulled sunflower seeds
4 T. sesame seeds (preferably the brown un-hulled)
2 T. poppy seeds
1 to 2 T. caraway seeds
2 T. flax seeds


Method:

Soak the wheat 6 to 8 hours. Drain then rinse and drain well. Rinse and drain 3 times a day for 3 days.

When the sprout is as long as the wheat berry, drain and let the sprouts dry 3 to 6 hours before grinding (wet sprouts do not grind up as well).

Soak All the seeds except for the flax seeds for 4 hours in purified water. Drain the soaked seeds and let air-dry for 3 to 6 hours. Set aside.

Grind the wheat sprouts in a food processor, wheat-grass juicer or meat grinder. Grind to a smooth paste. Grind a second time if it is lumpy, coarse or chunky, or the bread won't work out as well.

Add the flax seeds and the soaked air-dried seed mixture to the ground wheat sprouts. Mix
until uniformly blended in.

Form the dough. With clean, oiled hands, knead the dough, folding it into itself several times. This will spread the gluten and help the bread stick together and rise better. OR You can go strait to shaping the loaves before popping them into the oven. Form balls of dough about 3-inches in diameter (you should get from 2 to 4 loaves).

Prepare a flat baking sheet. Line a baking sheet with a silicone liner or parchment paper that has been oiled with coconut oil. This bread really sticks!

Place the loaves on the prepared baking sheet. You can dust the prepared baking sheet first with sesame seeds or organic corn meal to help prevent sticking.

Now flatten and form each each dough ball to a height of about 1 1/2-inches and a diameter of about 4 to 5-inches.

Bake in a preheated 250 degree oven on the middle shelf for 2 1/2 to 3 1/2 hours. My mom bakes this bread at 200 degrees for 5 to 6 hours. choose which ever way you desire. You do not want gummy centers, too high a heat leaves it gummy inside and dries out the crust too much. This bread should be moist like brownies.



Enjoy,

Leila

Alive Sprouted Wheat Bread

This recipe is very similar to the Essene Raisin Bread recipe on this blog. Try this Alive Sprouted Bread if you don't care for raisins. It is wonderful slathered with salted organic butter. Do store this moist bread in the refrigerator. It also freezes well.

Sprouted wheat is much healthier for you than just regular whole wheat flour, however, this is not a gluten-free recipe.


ALIVE SPROUTED WHEAT BREAD Recipe:

2 c. organic red winter wheat

Soak the wheat 6 to 8 hours. drain then rinse and drain well. Rinse and drain 3 times a day for 3 days.
When the sprout is as long as the wheat berry, drain and let the sprouts dry 3 to 6 hours before grinding (wet sprouts do not grind up as well).

Grind the wheat sprouts in a food processor, wheat-grass juicer or meat grinder. Grind to a smooth paste. Grind a second time if it is lumpy, coarse or chunky, or the bread won't work out as well.

Form the dough. With clean, oiled hands, knead the dough, folding it into itself several times. This will spread the gluten and help the bread stick together and rise better. OR You can go strait to shaping the loaves before popping them into the oven. Form balls of dough about 3-inches in diameter (you should get from 2 to 4 loaves).

Prepare a flat baking sheet. Line a baking sheet with a silicone liner or parchment paper that has been oiled with coconut oil. This bread really sticks!

Place the loaves on the prepared baking sheet. You can dust the prepared baking sheet first with sesame seeds or organic corn meal to help prevent sticking.

Now flatten and form each each dough ball to a height of about 1 1/2-inches and a diameter of about 4 to 5-inches.

Bake in a preheated 250 degree oven on the middle shelf for 2 1/2 to 3 1/2 hours. My mom bakes this bread at 200 degrees for 5 to 6 hours. choose which ever way you desire. You do not want gummy centers, too high a heat leaves it gummy inside and dries out the crust too much. This bread should be moist like brownies.


Note: For a tastier bread, you can add chopped dates, chopped nuts, raisins, nut butters, coconut, cinnamon, vanilla, etc... Just mix thoroughly into the ground sprouted wheat.


Enjoy,

Leila

Make your own healthy protein powder drink mix - it's easy!

Vanilla Protein Powder Formula #1 (Multi-Protein Blend)

Almost every time I turn a package of protein powder around to read the ingredient list, I am VERY disappointed. I see lots of artificial sweeteners (aspartame, Sucralose, Acesulfame-K), or they use fructose, high-fructose corn syrup solids, and real sugar, which is an improvement compared to the artificial sweeteners most use. If the commercially prepared protein powder is flavored, it is usually with artificial flavoring, and sometimes artificial coloring too.

Plain protein powder has it's disadvantages too. It usually tastes yucky on it's own, it's gritty and makes a thin, unappealing beverage. You can doctor plain protein powder up with flavorings, sweeteners, fibers & gums, fruits, and on and on - where's the time savings in that?

I wanted a fast protein drink mix that I can take on the road. One that isn't gacky. I want to be able to just dump some in a shaker jar with cold water and go.

I created this formula back in 2010, with ingredients that are easy to find (if you go to a health food store). This is my first attempt,at making a vanilla protein drink mix and it is pretty good. There will be more protein drink mix formulas added in the future (think chocolate)...

Soy and rice protein have more grit to them than whey protein does, just so you know. Egg white protein powder is very smooth and disappears in liquids nicely, not leaving a weird taste behind, so I like using it. I would try a high quality whey protein isolate if you don't have issues with dairy. there are even some that are now lactose-free. I do like to use different types of proteins to widen the range of absorption time (quick-acting and slow-release) so that it stays with me longer. That's one reason for the added fibers too, plus the fibers thicken the drink slightly.

Warning: Hemp protein and most pea protein is really gacky. Hemp is especially healthy - and gacky.

An added note about protein: I feel it is a good idea to change the type of proteins you use frequently. This lowers your chances of you body deciding it's had enough of 1 type of protein, and start reacting negatively to it.

A lovely idea would be to add a couple drops of pure vanilla essential oil to the premix as you are blending it well in the blender to disperse it. It is an expensive oil though. You might also try the Sucre Vanillé Recipe that I have on this blog, in place of the plain xylitol and erythritol.

The point is, enjoy having a better protein drink choice and experiment with this formula! Let me know what works for you.


Benefits Of My Protein Formula:

Good for maintaining healthy blood sugar levels
Contains fibers and probiotics (inulin and psyllium)
Contains plant-based sugar-free sweeteners (xylitol, erythritol, and stevia)
Customization ability with the protein formula
Calcium and magnesium enriched
Contains benefits of coconut
Contains natural flavoring
The lecithin improves fat digestion
Chemical sweetener free
No unwanted additives
The salt is a beneficial mineral salt
Gluten-free

PLUS, you can change the types of protein powder you use, to your liking (vegan, egg or soy-free).



VANILLA PROTEIN POWDER Recipe:

8 ounces plain unsweetened fermented soy isolate powder
4 ounces plain unsweetened brown rice protein powder
4 ounces plain unsweetened egg white protein powder
0.50 ounce coconut milk powder
56 grams xylitol
56 grams erythritol (Lakanto erythritol is a great choice)
40 grams vanilla powder
20 grams Inulin powder
2 grams white 80% strength stevioside powder
16 grams lecithin granules
7 grams BioSalt or sea salt (recipe on blog)
28 grams calcium/magnesium powder
20 grams psyllium husk powder, finely ground


Method:

In a large blender (VitaMix), mix all but the protein powders to disperse ingredients evenly (start on low speed!). Grind finely to powder the xylitol and erythritol.

Add egg white powder and blend on low.

Add more protein powder until the blender is filled to it's maximum fill line. Blend on low.

Dump blended protein mix into a large mixing bow..

Sift in the rest of the protein powder and whisk together very thoroughly with a wire whisk.

Transfer to an empty protein powder container and shake well.

Store in a cool, dry place.


To Mix Up A Protein Drink:

To an 8-ounce glass of purified water add 2 T. of the prepared protein powder drink mix.


Tip: You can use this protein drink mix in smoothies too.


Note: If you desire a less-sweet protein drink mix, cut the xylitol and erythritol in half.



Sources:

Honeyville Grain has dried egg white powder (more affordable than Jay Robb's)
Good Earth Health Food Store has bulk protein powders, sea salt, xylitol, etc...



Have fun!

Leila

Quick Garam Masala (Indian Spice Recipe)

Quick Home Made Garam Masala, an Indian seasoning blend


This is a recipe from my mother's recipe archives. She is very talented when it comes to cooking ethnic foods, and knows how to balance the flavors just so. I was the lucky benefactor of her creativity in the kitchen!

These spices are good for digestion and blood sugar control, as well as being loaded with anti-oxidants.


GARAM MASALA Recipe:

1 part ground cardamom
1 part ground cinnamom
1 part ground cloves (or 1/2 t. ground cloves and 1/2 t. ground nutmeg)
1 part ground coriander
1 part ground cumin
1 part ground white pepper


Method:

Mix the ground spices and store in an air-tight spice jar. Use when asked for in Indian food recipes.


Note: Garam Masala is even better when whole spices are roasted until fragrant and then ground into a powder. However, this recipe is very good and saves you some time.


Enjoy,

Leila

Easy Southwest bean Dip Recipe

Southwest Sour Cream Bean Dip

Easy to put together and very tasty. Serve it cold with corn tortilla chips or raw vegetables for dipping. You can also include this as a spread in wraps, or use as an ingredient in your favorite 7-Layer Bean Dip recipe.


SOUR CREAM BEAN DIP Recipe:

1 c. re-fried beans
1/2 c. sour cream
1 t. paprika
1/4 t. ground cumin
1 garlic clove, crushed
onion salt, to taste
Tabasco sauce, to taste


Method:

Mix everything together well.
Chill to allow flavors to blend.
Serve with homemade corn tortilla chips.


Enjoy,

Leila

Sugar-Free Vanilla Sugar - Really.

Sucre Vanillé (Vanilla Sugar) - A sugar-Free Version

I thought it would be nice to have this gourmet ingredient in a sugar-free version. So here it is.

You can even use vanilla beans that have been previously infused in another recipe. Just dry them before placing in the xylitol/erythritol blend. You could also grind up spent and dried vanilla pods with this blend of sweeteners to get the most use out of your vanilla.

Sucre Vanillé Recipe:

4 vanilla beans, split lenghtwise
2 c. xylitol
2 c. erythritol (or Lakanto's zero-cal granular sweetener)

Method;

Scrape out the seeds from the vanilla bean pods.
Combine the seeds, pods, xylitol and erythritol in a jar and shake to mix.
Cover tightly and allow the flavors to blend for several weeks.
Add more sugar to the jar as you use it up.
Use in place of regular sugar in recipes.


Enjoy!

Leila