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Issue 113: Day Starters

Blueberry Pecan Pancakes
Makes 12 pancakes

Ingredients:
1½ cups freshly ground or soaked spelt, kamut or whole wheat flour
¾ cup water mixed with 1 Tablespoon of yogurt
1 egg, lightly beaten
½ cup blueberries (fresh or frozen)
½ cup crispy pecans
¼ teaspoon Celtic sea salt
½ cup extra virgin coconut oil
2 teaspoons baking powder
1 teaspoon vanilla

Directions:
Mix flour with water and yogurt and let stand overnight. Defrost blueberries in refrigerator if frozen. Mix ingredients into a bowl. Heat a half-cup of extra-virgin coconut oil in a skillet or pan over low heat. Increase temperature to moderate heat. Use about 3 Tablespoons of batter for each pancake. Serve with honey or maple syrup and butter.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

Eggs Florentine 
Serves 4     

Ingredients:
8 cups raw baby spinach (or regular chopped spinach)
3 scallions, thinly sliced
2 Tablespoons whipping cream
4 eggs
2 Tablespoons vinegar
3 Tablespoons grated parmesan cheese

Cheese Sauce Ingredients:
2 Tablespoons butter
1 Tablespoon spelt or kamut flour
1 cup whipping cream (or milk)
1½ cups grated cheddar cheese
Herbamare®
Pinch of cayenne pepper and grated nutmeg

Directions:
Cook rinsed spinach in a saucepan for 2 minutes or until tender. Drain and set aside. Make cheese sauce. Melt butter in saucepan. Add flour, stirring for 1 minute. Remove from heat and gradually blend in whipping cream. Bring to a boil, stirring constantly until mixture thickens. Simmer 2-3 minutes. Stir in cheddar cheese, cayenne pepper, nutmeg and Herbamare®. Keep warm. In a bowl, combine spinach with cream and Herbamare® to taste. Set aside. Poach the eggs. Add vinegar to a large pan of boiling water. Lower heat to simmering, and slide in eggs one at a time. Lift out with slotted spoon. Divide spinach mixture among 4 small baking dishes or ramekins. Arrange poached eggs over spinach, and spoon cheese sauce over eggs. Sprinkle grated parmesan cheese over the sauce. Place under the broiler until the cheese has lightly browned. Serve immediately.

Recipe courtesy of Nicki Rubin

Easy Oatmeal
Serves 2

Ingredients:
1 cup of rolled oats
2 cups of water
1 teaspoon yogurt
1 Tablespoon extra-virgin coconut oil or butter
honey to taste

Directions:
Soak the oats overnight in 1 cup of water with 1 teaspoon of yogurt added. In the morning, add remaining water. Bring to a boil, then simmer for 1-2 minutes. Soaked oatmeal cooks very fast. Add the oil or butter and honey.

Recipe courtesy of Nicki Rubin

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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