This is my good friend Anne. Isn't she beautiful? And she's even more beautiful inside. Our family was nurtured this Sunday when we visited her family for breakfast in Buda. Anne always makes healthy, yummy food with creativity and love.
Anne's Cranberry Oatmeal Pancakes
Anne made these pancakes for us, and we LOVED them! The cranberries add
sweetness. Thank you, sweet friend! Note: Anne uses a Vitamix, but I was able to recreate it in my food processor.
1 1/2 cups soy, almond or rice milk
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup flax seed meal
3/4 cup uncooked rolled oats
1/4 cup dried cranberries
2 tablespoons sunflower seeds
Instructions: Place first six ingredients into the Vitamix container or food processor in the order listed and secure lid. Blend for 20 seconds. Add oats,
cranberries, and sunflower seeds and replace the lid. Grind for 15 seconds, using the tamper if necessary to press the ingredients into the blades. Let batter sit
for 5-10 minutes before cooking to yield best texture and flavor.
And the boys entertained Zoe while we were in the kitchen!
Oh, blueberries and raspberries are abundant and beautiful right now. Time to break out one of my favorite salads!
1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup feta cheese, crumbled or cubed
Instructions: In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
Buddha Bowls are one of those trends that seem "new," but is actually old. Sort
of like leggings. I thought I retired mine back in middle school, but now they are cool again and I find myself buying more pairs at Amazon on sale. Same thing with Buddha bowls. They were really popular in the 60s and 70s and now they are making a comeback.
I love the Buddha bowl at Steeping Room, and for a friend who came for lunch last week, I recreated the essence of the meal at home. For some neat information about Buddha bowls, click here and here.
Our bowl had:
Kale sauteed with maple syrup and olive oil
Butter beans sauteed in a little garlic and butter
Steamed carrot chips
Peanut sauce (see recipe below.)
1/2 cup natural peanut butter
1/2 cup water
2 tablespoons rice wine vinegar (low sodium)
2 tablespoons soy sauce (reduced sodium)
2 tablespoons brown sugar
1 clove of garlic, minced
1 tablespoon fresh ginger, minced
Instructions: Combine all ingredients in a medium size mixing bowl using a whisk until a smooth consistency is achieved. You may want to add a bit more water depending on how thick you like the sauce.