Soaking and Sprouting Grains

Here are some great posts explaining what it means to soak/sprout your grains, why you would want to and how to do it!  I have noticed improved digestion when I soak and sprout.  It really is easy, just takes some planning the night before.

http://www.kitchenstewardship.com/2009/11/30/soaking-whole-grains-why-do-it/

http://mixwellness.com/tips/five-reasons-sprouted-flour-is-healthier/

http://dontwastethecrumbs.com/2013/07/the-science-behind-soaking-grains/

http://www.weedemandreap.com/2013/07/you-arent-cool-until-you-prepare-your-grains-properly.html

Crunchy Kale Chips

I have seen recipes for kale chips for a long time but never thought I would like them.  Finally tried and loved!!

Kale Chips

1 bunch kale, washed, dried and torn into pieces

1-2 Tbsp. coconut oil, melted

Salt, Pepper and Garlic Powder, to desired taste

Combine all in a bowl and lay out on a cookie sheet.  Bake at 325° for 30-35 minutes or until crispy.

Coconut Oil Brownies

This is by far my favorite brownie recipe.  I adapted it slightly from a book called The Coconut Miracle. If you like coconut, you will love these!

Note:  A different sweetener can be used (honey, maple syrup, coconut sugar) but note that it will not have the same decadent result :)  The sugar makes it.

A great variation of these is to leave out the shredded coconut and add 1 tsp. of peppermint extract for mint brownies.  YUM!

Coconut Oil Brownies

1 cup sugar (organic, unbleached cane sugar)

2 eggs

1/2 cup coconut oil, melted

1 tsp. vanilla

3/4 flour (see recipe below)

1/3 cup cocoa powder

1/4 tsp. salt

1/2 tsp. baking powder

1 cup coconut, shredded (unsulfered and unsweetened)

1/2 cup chocolate chips

Blend together the sugar, eggs, coconut oil and vanilla.  Whisk the dry ingredients together in a separate bowl.  Add to the egg mixture.  Fold in the coconut and chocolate chips.

Pour in a greased 8x8 glass pan and bake at 350° for 28-30 minutes.

Gluten Free Flour Blend

3 1/2 cup brown rice flour

1 cup tapioca flour

Mix together and store in a cool dry place.

Chia Seed Pudding

Chia Seed Pudding is something that everyone in our home enjoys!  Chia seeds are a great source of calcium, fiber, Omega-3 fats and protein!  There are so many ways to mix it up for variety.

Benefits of Chia Seeds

~~~Basic Recipe - About 4 servings

1 1/2 cups milk (coconut, almond, organic)
3 Tbsp. real maple syrup
1/3 cup chia seeds
1 tsp. vanilla extract (almond is good too!)

Add ingredients in a pint mason jar with lid and shake.  Set on the counter for 5 minutes.  Shake again to redistribute the seeds (so they do not clump together).  Let set in the fridge.  Ready to eat in an hour but can last up to a week.

Mix it up....Add 2 tbsp. cocoa powder for chocolate pudding.  Add more maple syrup (or pure stevia drops) to desired sweetness.  Mix in frozen blueberries.  For thinner pudding add more milk.

~~~Banana Chia Pudding - 2 servings

1 cup coconut milk
1 very ripe banana
3 Tbsp. chia seeds

1/8 tsp. vanilla extract

Sliced bananas (opt.)

Blend coconut milk and banana in a blender.  Pour into a pint mason jar and add chia and vanilla.  Put the lid on and shake.  Let sit on the counter at room temp for 5 minutes.  Shake again.  Let set up in the fridge.  This pudding is best eaten within 2 days as the banana will brown and ripen more. Top with sliced bananas.