Monthly Archives: January 2012

Green Power Smoothie

Another day, another battle about Mr. Radar’s breakfast. He still prefers his breakfast in liquid form–often drinking flavored Kefir from Trader Joe’s. I have no problem with this, per se, but I’d rather make him a homemade smoothie. I wanted to incorporate kale, but I still wanted it to taste like a creamy smoothie.  So I threw in a banana, an apple, along with the soy milk and almond butter that I always put in smoothie.  The resultant smoothie has a gentle banana flavor, with a hint of almond and vanilla.

Green Power Smoothie

Inspired by Joy the Baker and  The Kitchn

Yields two small smoothies

Ingredients:

1 apple, peeled and cored

1 banana, frozen is best, fresh is fine too

1 cup chopped kale (about a large handful or two large leaves)

1 cup Vanilla Soy Milk (I use Unsweetened Vanilla by WestSoy)

1 tablespoon Almond Butter

1 teaspoon of Raw Honey

Handful of Ice

(1) Combine all ingredients in a blender. Pulse for a few moments to mix everything up, then blend on high for 20-30 seconds.

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Oatmeal Porridge: Three Ways

I know what you are thinking. It’s January and I must be one of those resolutionists.  Thus posting three annoying recipes about oatmeal. But the truth is this: I am a baker that LOVES oatmeal. In all things. I eat oatmeal nearly every morning. I grind it up, to be used in my housemade multi-grain flour. Which I use in nearly all my products.  Nobody complains that I’m stashing wholegrains in their tasty baked goods. Because they are TASTY. Porridge can be tasty, especially if it is homemade and gently simmered over the stove-top with delicious spices, honey and milk.

All of my recipes call for steel cut oats (alternately known as pin head oats, Scottish Oats or Irish Oats).  I recommend using a *milk that you like. But I have found that rice milk and coconut milk perform poorly in oatmeal- often separating or burning before the oatmeal is fully cooked.  I mostly use unsweetened soy milk (I like Organic Original WestSoy or Trader Joe’s Organic Unsweetened) or Organic 2% milk to make my oatmeal.  Unsweetened almond milk would also be a nice, healthful choice too.    All the recipes serve two and can easily be halved or doubled. If doubling, make sure to use a large enough saucepan- it will bubble up!

Banana and Almond Porridge

1 1/2 cups milk

1/2 cup water

1/2 cup steel cut oats

2 tablespoons Raw Honey

1 heaping tablespoon Crunchy Almond Butter

1 very ripe banana, diced

1/2 teaspoon Cinnamon

(1) Combine the milk and water in a saucepan. Bring to a simmer.

(2) Add the oats, honey, almond butter, banana and cinnamon. Stir well, breaking up the chunks of almond butter.

(3) Simmer on the stove for five minutes, stirring frequently. Reduce heat to low and cook for another 10 minutes, stirring to prevent any sticking to the bottom of the pan.  The porridge is done when it is very thick and the oats are tender.

Coconut and Flax

1 1/2 cups milk

1/2 cup water

1/2 cup steel cut oats

1 tablespoonn crunchy almond butter

1 tablespoon coconut mana* or 2 tablespoons unsweetened coconut flakes

2 tablespoons raw honey

2 teaspoons toasted flax seeds

(1) Combine the milk and water in a saucepan. Bring to a simmer.

(2) Add the oats, almond butter, coconut, and honey. Simmer on the stove for five minutes, stirring frequently.

(3) Reduce heat to low and cook for another 10 minutes, stirring to prevent any sticking to the bottom of the pan.  The porridge is done when it is very thick and the oats are tender.

(4) Stir in the toasted flax seeds and serve immediately.

**Coconut Mana is found in the health food section. It is NOT coconut oil- it is actually compressed coconut flesh, so it is a very moist coconut spread with a wonderful flavor. If you cannot find it, use unsweetened coconut flakes.

London Porridge

(When you order porridge in London, you will frequently get a version like this, with pumpkin seeds or sunflower seeds, raisins and dried apple.)

1 1/2 cups milk

1/2 cup water

1/4 cup raisins

1/4 cup finely diced dried apples (unsweetened)

1/2 cup steel cut oats

2 tablespoons crunchy almond butter

2 tablespoons maple syrup

scant 1/4 cup unsalted pumpkin seeds, hulled (pepitas)

1 teaspoon toasted flax seeds

(1) Bring the milk, water, raisins and dried apples to a simmer.

(2) Add the oats, almond butter, and maple syrup. Simmer, stirring frequently, for five minutes.

(3) Reduce heat to low and continue cooking for 10 minutes, stirring frequently to avoid sticking.  The porridge is done when it is very thick and the oats are tender.

(4) Turn the heat off, but keeping the pan on the stove, add the pumpkin seeds and flax. Stir so that they are warmed and well incorporated.

Serve immediately.

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