homemade seedy cereal

This cereal is inspired by two things, Pura Veda, and my co-worker Katie. Pura Veda is a seed mix that both of us found in Australia.  I loved it immediately, putting it in all my smoothies, with my cereal in the morning, and eventually making my own. That was years ago now, but this revised version has most of the same ingredients with a few extras. I got the idea of soaking and cooking the cereal from Katie, she also adds cacao to hers. Thanks Katie, I'm loving my new breakfast!

The best part about it is that it's good hot right off the stove or saved in a jar for breakfast throughout the week! I like to make at least three portions at once; one to eat hot, and two to be jarred and refrigerated.

The dry mix goes like this

equal parts of

• buckwheat groats
• millet
• amaranth
• quinoa

and a little bit less of

• sesame seeds
• chia seeds
• flax seeds
• pumpkin seeds
• sunflower seeds

This is what sits in a in my cupboard, ready for activation.

1 1/2 cups of the mixture usually makes about three portions. Soak seed/grain mixture with water, 1 Tbsp raw cacao powder, a few goji berries, and a pinch of cinnamon overnight in the fridge. The next morning add another 1/2 cup of water and 1/4 cup almond milk and cook on stove top for 10 minutes. You can always add more liquid or less if you like it thicker or thinner, or you want to cook it more (the more you cook it the easier it is on your digestive system). I usually add extra almond milk to make it creamier.

Sooo good with fresh bananas and berries!

tangy bean sprout and brown rice salad

I'm finally putting my first project to use! I did a sprouting post a few weeks ago and sprouted lentils. The lentil sprouts were so tasty they didn't even make it into a recipe to post! They got eaten in sandwiches, tacos and on top of many salads. But I just recently sprouted some mung beans. The sprouting method is exactly the same as the lentils, so if you want to sprout your own, use my post!

My husband and I both like to bring our own lunches to work, so I try to make salads that are a meal instead of just a side (hence the brown rice). And that you can eat cold the next day. My inspiration for this salad I fount at the healthy foodie. Most of the ingredients are the same, but I modified it quite a bit based on what I had, or didn't have, in my fridge!

• 2 cups chopped cabbage
• 1 grated carrot
• 4 mini peppers, sliced
• 1 cup sprouted mung beans, or more ;)

for the dressing:

• 1 clove garlic, chopped
• 1 Tbsp grated fresh ginger
• juice of 1/2 orange
• juice of 1/2 lime
• 1 Tbsp rice vinegar
• 1 Tbsp sesame oil
• 1/2 tsp Braggs amino acids

combine all ingredients into food processor and blend.

dry toast the coconut and sesame seeds (without oil) until fragrant and golden. set aside.

• 1/4 cup shredded coconut
• 2 Tbsp white or natural sesame seeds
• 1/3 cup cashew pieces
• 1 Tbsp coconut oil

heat coconut oil in the same pan and add cashew pieces, toast until golden. 

combine all ingredients in large mixing bowl. Add two cups cooked brown rice and toss until evenly mixed! 

vegan potluck bbq

Ok, so the whole potluck isn't going to be vegan, but my dish is. Bringing a dish to a bbq or dinner is a sure fire way to know there is going to be something healthy and vegan there for me to eat! Otherwise, I could end up eating something very naught (usually containing cheese), and in rare cases, there won't be anything there I want to eat. Everyone knows summer is full of bbqs, yard parties, and any other sort of evening get together, because the weather is nice and the days are longer. Here on Maui though, it's always nice. Bbqs year-round! This tends to mean lots of beer, and lots of not so healthy eating. I am definitely still perfecting my eating habits in situations like these (chips and salsa, cheese and crackers, topped off with beers and burgers), and what I've found most effective is bringing the healthy food myself.

fruit kebobs- easy, delicious, and aids in digestion

I skewered pineapple and papaya, but you could really do anything; strawberries, melon, grapes, you name it!

quinoa salsa salad- lots of fresh ingredients and packed with flavor

• 1 1/2 cups dry quinoa
• 3 cups water

rinse quinoa and cook either in a rice cooker (which is what I do) or stovetop, for about twenty minutes or until water is absorbed and the quinoa tails have separated. Set aside to cool.

• 2 tomatoes 
• 1/2 red onion
• 1 cup fresh spinach
• small handful fresh cilantro
• 1 1/2 medium avocados (or two small ones)
• 15oz can black beans
• juice of 1/2 lime
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• salt and pepper to taste

Chop up all veggies, including the spinach. Drain and rinse black beans. Mix all ingredients with quinoa and taste, adjust seasoning if necessary.

No excuses not to eat healthy tonight!