Posts tagged ‘Vegan’
1 – 4 peaches (1 – 1/2 peach for each friend)
1 1/2 cup pecans
1 1/2 cup walnuts
1 cup dates
pinch of cardamom
3/4 teaspoon nutmeg
pinch of salt
Banana Creme Frosting
2 frozen bananas, diced
Meat of one young coconut
1/2 vanilla bean
2 tablespoons honey
1/4 – 1/2 cup frozen coconut water
And raspberries to top it all off!
Living in Vacationland (as Maine is sometimes known) has many perks! It’s easy to take it slow when there is so much beauty to grab your attention. As you know, Jaime is up at Moosehead Lake and we had an opportunity to make a short but sweet trip up to visit her! There was a lot to see, so much to do, and lots of wild foods to eat, including Sorrel, which you can learn more about in our newest video.
It was Bronwyn who pointed out the tasty treat growing throughout Jaime’s lakeshore lawn and we were happy to munch away on the sour then sweet green treat (rhymes!). Bronwyn told us how she used to munch on the stuff during recess as a kid and we were much more keen than her former playground companions to share some front yard delicacies.
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Delicious, nutritious, gluten-free, and easy to use in recipes – what could possibly be better? Buckwheat is actually not technically a grain as most assume, it is the seed of a fruit – but it functions much like a grain. It can be used to make fabulous raw pizza crusts and breads, and it is perfect for granola and cereal (mmmmm with some fruit and almond milk…).
One of the marvelous qualities of buckwheat is that is contains all eight essential amino acids – so it is great for all you lovely vegans and vegetarians out there (though if you eat whole raw foods there is no reason to worry about protein). Buckwheat is also a great source of magnesium, fiber, manganese, phosphorous, and pantothenic acid.
Good for your heart:
- It contains the flavonoids rutin and quercetin, which act as antioxidants, extend the action of vitamin C, maintain blood flow, prevent platelets from excessive clotting, and keep free-radical oxidation from turning low-density lipoproteins into possibly destructive cholesterol oxides.
- It may help lower the risk of heart disease as it has been linked to a lower risk of developing high cholesterol and high blood pressure.
So… how should one use buckwheat? There are several amazing recipes out there. I most frequently eat buckwheat for breakfast in a cereal when I am craving something more substantial than juice or a smoothie. RECIPE: I soak buckwheat, raw oats, and goji berries in filtered water while I make some nut or seed milk and chop up some fruit (bananas and strawberries are my favorite), then drain my ingredients, throw them into a bowl, throw the fruit on top and pour my nut milk over the creation… HEAVEN! Sometimes I sprinkle some cinnamon on top as well.
As with all seeds, it is important to soak (“sprout”) the buckwheat to release the enzyme inhibitors and increase the nutritional value. If you plan to make buckwheat flour for bread, first soak the buckwheat, then dehydrate at low temperatures until dry before blending your buckwheat into powder.
Here are some other tasty buckwheat recipes – enjoy!
Happy buckwheat adventures!
In our ongoing effort to keep it cool we’ve created concocted new brews…
With a bit of almond milk, blueberries, and other sweet ingredients our Violet Tea has kept us cool. It also goes well with open-faced sandwiches and kale chips a la Kate Magic.
“No Sweat!” Summer Salad
4 cups cucumber
1/2 an onion
2 tablespoons fresh mint
2 tablespoons olive oil
2 tablespoons raw honey
1/4 cup apple cider vinegar
bit of salt & pepper
red clover blossoms & extra mint leaves for garnish
WE ALL HAVE LOVE TO SHARE
LOTS OF IT ACTUALLY
SO SHARE YOUR LOVE
HEARTS WILL GLOW
Here are the cakes in full view.