Breakfast this morning was so delicious it needed to be photographed… and then blogged about…
These pancakes are Thrive Diet inspired. Here’s my recipe:
1-2 tsps agave
1 half ripe banana
3/4 cup spelt flour
1/4 cup hemp protein
1/4 cup ground flaxseed
1 tsp cinnamon (optional)
1 cup hemp milk
pinch of sea salt
1/2 cup blueberries
Directions: Put all ingredients expect blueberries in a metal bowl and mix with hand blender or mix them in a traditional blender (really important, if you do it by hand, the bananas won’t mix in and the pancakes won’t hold together). Heat up frying pan or griddle. Using about a tbs of oil (I like to cook with coconut oil), spoon out the pancakes onto your pan and sprinkle the blueberries on each individual pancake.
Makes about 6 pancakes.
Here I topped the pancakes with leftover raw icing from the raw carrot cake I made last week and frozen strawberries (defrosted in the microwave). This is heaven in a meal.
Just had my hand at making the 100% raw and vegan carrot cake recipe from the people over at Vega, and I found it really delicious (although it didn’t photograph quite as well as on their site).
I didn’t have the Vanilla Vega, though, so I used regular Vega with some added vanilla instead. I also misread the amount of water needed on the icing, and put three times the amount needed, but it was still totally edible (there was just a whole lot and I am sure it wasn’t as creamy as it should have been).
I brought it to my boyfriend’s very non-vegetarian family this weekend and they all enjoyed it, although I think was the one who appreciated it the most. I got a few comments that it was like eating a sweet salad, or it was very different, but no worries. I will be happy to be taking home the leftovers.
I am really loving raw food and am wondering whether this vegan thing will turn out to be a transition into a raw food lifestyle. My only problem is how heavily raw foodism relies on nuts, and how expensive they can be. I paid 14 dollars for 500g of pecans and used more than half of them for this recipe, and paid 9 dollars for 500g of raw chashews and used about half of them for the icing. That’s about 12 dollars just for the nut content of this dish (of course there were probably about 12 servings, but still).
I did a lot of comparing when looking for my nuts too, and so this is easily the lower range for the nuts. But I also know that you can get nuts at Costco so next time I am over at the bf’s parents I will get them to take me as they have a membership (or maybe my aunt… hmm, good idea).
Anyways, try this recipe for yourself and see if it puts you on the raw food track.
Okay, so really not that healthy, but they are a super tasty treat!
- 1 large onion, cut into 1/4-inch slices
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup soy milk, or as needed
- 3/4 cup dry bread crumbs
- seasoned salt to taste
- 1 quart oil for frying, or as needed
- Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
- Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
- Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
- Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
(source: allrecipes.com canada, veganized)
So when Hugo got home the other night, it really seemed like there was nothing in our fridge, and both of us were starving. Hugo started joking about what he would feed me. There was a big onion. We joked about making onion rings. Then we got serious. I told Hugo to get on the onion rings, and I would use the small amount of almonds in out pantry to whip up some vegan hamburger patties from the Thrive Diet.
Here’s the recipe for the hamburgers, I’ll do the onion rings in another post:
2 cloves garlic
1 cup almonds
1 half cup ground flaxseed
2 tbsp balsamic vinegar
2 tbsp coconut oil
Sea salt to taste
Blend ingredients in a food processor, form into two medium size patties. Eat raw or bake at 300 degrees C for 35 minutes.
What a successful meal!