Rice pancakes

I love being outdoors and hiking is certainly on my priority list. When I was enjoying my last hike in the company of my friend Barbara, who is very much on the same frequency as me, when it comes to food, she mentioned some sort of rice pancakes her mum makes. Barbara sworn, that they are the tastiest things for breakfast ever and that she demands them several times a week. They are apparently so delicious, that she refused to share some with her husband John who was driving that morning (well, she would have shared them, but she was secretly hoping, that he would not want any :)). So here I come, the next day I had made the first batch from organic red rice and this morning I opted for organic black rice I had bought few months ago on my travels. I soaked it for 24 hours, which resulted, that rice was on the edge of fermentation. As a probiotic lover I know, that many cultures in Africa ferment their grains to increase their nutritional benefits and to help absorption of all minerals and vitamins. I have previously soaked teff and made some bread out of those and we loved it! All you need is rice (brown/ red/ black, your choice!), some freshly grated coconut, water and coconut oil for frying. I swear you will love these guys! Ingredients: 2 cups of organic rice 1/2 cup freshly grated coconut about 3 tbsn coconut oil for frying     Instructions: Soak rice in filtered water for at least 8 hours, if possible change water several times. Place all... Read More

Buttered Millet

This is a gluten free option to accompany some of your main dishes or simply added onto your salad. Packed with magnesium, phosphorus, Niacin (B3 vitamin) and insoluble fibre, millet is also an excellent source of protein (15%)! Miller is alkaline and it digests easily while serotonin in millet is calming to your moods. Millet is a smart carb with lots of fibre and low glycemic index therefore has been shown to produce lower blood sugar levels than wheat or rice. You can use your leftover cooked millet in a porridge, simply add some coconut milk and boil briefly. Sprinkle some walnuts and cinnamon on the top, add Manuka honey and berries. Delicious!       Ingredients: 1 cup hulled millet 2 cups water 1 tbsn butter pinch of sea salt               Instructions: Place a saucepan over medium heat, add 1/2 tbpn butter and add millet. Toast for couple of minutes stirring occasionally. Carefully add 2 cups of cold water (watch out! It will splutter!), pinch of salt and bring to the boil. Reduce the heat, cover with lid and cook for about 15-20 minutes. Remove from the heat and sat aside for 5 more minutes. Add another 1/2 tbsn of butter and fluff it up with fork. Serve with dish of your choice. You can chop some fresh coriander and mix it in or skip coriander and use the rest for breakfast porridge.  ... Read More

Banana & Walnuts Granola Bars

Inspired by Anja from Anja’s Food 4 Thought. I am always looking for a healthy breakfast alternatives, especially before long hikes or bike rides we often do now in winter. These granola bars perfectly match nutritional requirement of those, who are active, want to keep fuelled for longer, sustain energy levels, prevent muscle cramps and much more. Bananas are packed with potassium, vitamin B6, vitamin C, magnesium and dietary fibre. Walnuts are packed with plant-based omega-3 fats (ALA), vitamin A and folate. After you have eaten these, you will never look at bananas the same way. I like to pour some fresh kefir or greek yogurt over them and the breakfast is ready! You can also eat them as they are. Perfect snack to pack on your hikes or breakfast while you are camping, because it’s totally hassle-free!   Ingredients: 1,5 cup regular rolled oats or 2 cups sprouted buckwheat 1 cup coconut flakes 1/2 tspn salt 1 tspn cinnamon 1/2 tspn allspice or ground cloves 1/4 cup sesami seeds 1/2 cup roughly chopped walnuts 1 cup dried fruits (figs, raisins, apricots etc.) 3 ripe bananas 1/4 cup coconut oil 1 tspn vanilla extract ——————————————— Instructions: Preheat oven to 175C. Line baking sheet with parchment paper. In a large bowl, combine rolled oats, walnuts, sesami seeds and coconut flakes. Stir in cloves, cinnamon and salt. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit does not stick together in big batches. In another bowl, combine coconut oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. Spread... Read More

Sprouted Buckwheat Granola

Are you fed up with sugar and unhealthy ingredients loaded granolas available from every supermarket? Would you like to make your own one? Not only you will have a control over the ingredients you put into it, but you will also benefit from L-vitamin (=love), you had stirred in. Trust me,  you family will notice! This is a healthy breakfast granola, which will keep you going for at least 4 hours! I love to eat it with some organic Greek yogurt and fresh berries.   Buckwheat granola removed from dehydrator Perfect healthy gift to your loved ones... Ingredients 4 cups of sprouted organic buckwheat 1 cup of soaked chopped raw almonds ( I added some hazelnuts too) 1 cup dates ( pits removed) 1 cup filtered water 6 tbsn raw cacao powder 2 tspn of vanilla extract or seeds from 1 vanilla bean 1/4 tspn ground cinnamon 1/8 tspn sea salt  Instructions To sprout buckwheat, place 3 cups of unsprouted buckwheat in a large strainer, rinse well with filtered water and place in a glass bowl. Rinse regularly until all foam is gone every few hours, ensuring the seeds never get dry. Cover with wet tea towel to keep the moisture sealed. The sprouts should be ready in 36-48 hours. Place sprouted buckwheat in a large bowl and mix together with chopped almonds/ hazelnuts and keep aside. Blend the rest of the ingredients in Vitamix or any other blender. You should be able to create a runny delicious paste. Mix  the paste together with buckwheat and nuts working through carefully, so you do not damage the sprouts. Spread granola over... Read More