Recipes

Serves 4

Ingredients

For the Pancake Mix

1½ cups buckwheat flour
1½ tablespoons agave nectar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly ground nutmeg
¼ teaspoon cinnamon
2 large eggs, at room temperature
1¼ cups almond milk, at room temperature
1 teaspoon pure vanilla extract
½ cup chopped walnuts
Cooking spray

For the Berry Compote

½ pint blueberries
½ pint strawberries sliced
½ pint raspberries
1 tablespoon orange marmalade
2 tablespoons water

For the Lemon Ricotta

½ cup skim ricotta
¼ teaspoon nutmeg
1 tablespoon lemon zest
1 teaspoon honey
2 tablespoons basil, chopped
1 tablespoon mint, chopped

Directions

In a small sauce pan, add berries, water and marmalade. Cook over low heat for 10-15 minutes or until it thickens. Mix together ingredients for the ricotta & store in fridge till its time to serve.

Preheat griddle over medium heat. Mix dry pancake ingredients together in a large bowl. Mix together wet ingredients in a separate bowl, then add to dry. Fold together. Measure out cakes with a small ladle or ice cream scoop to a sprayed griddle. Cook each for about 3 minutes per side, and store cooked cakes in a warm oven (200°) until all are cooked.

Place cakes on plate (3 for a full serving of whole grains). Top with compote and a dollop of ricotta mixture.

Turn leftovers into a trifle by alternating cake, compote, ricotta in a tall glass container. Top with any extra compote. Cover with plastic wrap and place a small plate on top to weigh down. Place in fridge for at least 1 hour. Turn upside down over plate and remove bowl. Slice like a cake and serve.

Makes 4

Ingredients

4 cups leftover coffee
2 cups of ice
1 teaspoon agave syrup
1 teaspoon vanilla extract
¼ teaspoon allspice
¼ teaspoon ground ginger
½ cup almond milk

Directions

In a small ramekin mix agave, vanilla & spices until they are all combined. In a martini shaker place a few cubes of ice, coffee, milk & agave mixture. Shake well and serve over ice.

Makes 4 cups

Ingredients

½ cup raw pre-soaked almonds
2 tablespoons whey or soy protein powder
½ cup mixed blackberries, blueberries, raspberries
1 tablespoon flax seeds or oats (optional)
1 banana, chopped
1 tablespoon honey
1 cup 1% milk, soymilk or almond milk
1 teaspoon vanilla extract
1 cup low fat plain or vanilla yogurt
1 teaspoon sea salt
2 tablespoons wheat germ
1 cup ice

Directions

Combine all items in a blender except ice, blend well for 1 to 2 minutes. Add ice and blend on high until ice is crushed, then turn blender to “liquefy” speed and allow to mix for about 45 seconds more or until smooth and creamy. Serve immediately.

Makes 2 dozen cookies

Ingredients

Directions

Preheat oven to 375° F. In a blender blend the quinoa and the oats until a gritty powder is formed. In a mixing bowl combine, ground quinoa, oats, flour, baking powder, soda, salt, flax seeds and almonds, mix well and set aside. In another mixing bowl whisk together the almond oil, sugars, vanilla, almond milk and egg until well mixed. Slowly add the dry mix to the wet mixing well as you combine mixtures. A thick oatmeal cookie type batter should form. Drop by spoonfuls onto a greased cookie sheet and bake for 10 – 12 minutes or until golden brown. Let rest to harden and solidify for about 3-4 minutes before eating.