Baked Crunchy Blackberry Oatmeal

Photo from Green Kitchen Stories, Vegetarian Everyday, David Frankiel and Luise Vindahl

Photo from Green Kitchen Stories, Vegetarian Everyday, David Frankiel and Luise Vindahl

I made this delicious baked oatmeal last weekend for my Ladies Holiday brunch and it was a big hit. I am not sure that they knew how good it is for you too.

Blackberries are high in anthocyanins which are capable of forcing cancer cells to commit suicide (apoptosis). Ginger is a powerful anti-inflammatory and antioxidant. It acts against certain cancer cells and helps reduce the creation of new blood vessels.

Ingredients

  • 3 1/4 cups fresh or frozen organic blackberries (you can also use frozen organic wild blueberries)
  • 2 cups rolled oats
  • 2 1/4 cups unsweetened almond milk (or cashew or coconut)
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 tablespoon freshly grated ginger ( I also used 1 tablespoon of chopped candied ginger for a treat)
  • pinch of coarse sea salt
  • 1 teaspoon vanilla extract

 

  • ¼ cup maple syrup
  • 1/4 cup unsalted pumpkin seeds
  • 3/4 cup hazelnuts, almonds or cashews
  • ¼ cup unsalted sunflower seeds
  • 1 tablespoon coconut oil

Instructions

  1. Preheat oven to 375 Degrees.
  2. Grease the bottom of a medium size  (8X10) casserole dish with the coconut oil.
  3. Place the blackberries at the bottom of the casserole dish. You don't need to thaw the berries if using frozen.
  4. Spread the rolled oats evenly overtop of berries.
  5. In a separate mixing bowl whisk together the eggs, ginger, baking powder, almond milk, salt, and vanilla extract.
  6. Pour the mixture over the berries and oats. Everything should be evenly soaked in the liquid mixture.
  7. Mix together the maple syrup, nuts, seeds and coconut oil with your hands and spread on top, making sure that it covers the whole dish.
  8. Bake 35-40 minutes until it is set and the nuts and seeds are lightly browned.
  9. Allow it to cool for 5-10 minutes before serving.

This can sit in the fridge overnight if you prefer so you can pop it in the oven in the morning. 

This recipe is from David Frenkiel & Luise Vindahl’s cookbook The Green Kitchen: Delicious and Healthy Vegetarian Recipes for Every Day . Check out their blog. It's one of my favorites.

Spicy Thai Sweet Potato Soup

serves 4

Ingredients

2 large Garnet or Jewel yams
1 1/2 qts. organic chicken stock
1 onion chopped
2 cloves garlic minced (let sit for 10 minutes)
1 large tablespoon Thai red curry paste
Splash of fish sauce
Splash of Trader Joes’ chili sauce
1 – 13 oz can of low fat organic coconut milk
1/2 tsp lime juice

  1. Preheat the oven to 400 degrees 
  2. Scrub the yams with the vegetable scrubber. Roast the yams whole with their skins on for 40 minutes or until they are very soft when pricked with a knife.
  3. Using a Dutch oven or heavy-based stock pot, saute the onion and garlic until soft. Add in the red curry paste. 
  4. Add the chicken stock and bring to a simmer. 
  5. Remove the yams from their skins. (Try eating the skins. It’s delicious. )
  6. Add the yams to the broth and simmer for 10 minutes. 
  7. Using an immersion blender purée the soup. You can also use a blender to purée the soup and then return it to the pot.
  8. Add the coconut milk, fish sauce, chili sauce and lime juice to taste. Season with salt if needed.

Nourishing Cold Weather Asian Soup

Asian udon soup.jpg

Serves 2
 
Ingredients

I box organic chicken broth
2 garlic cloves minced (let sit for 10 minutes to let the allicin activate)
2 tablespoons soy sauce or tamari
1 tablespoon freshly grated ginger
1 tsp hoisin sauce
1 tablespoon tahini sauce
1 tsp sesame oil
 
2 cups assorted chopped vegetables (broccoli, bok choy, napa cabbage,  spinach, julienned carrots)
½ package of organic extra firm tofu cubed or cooked shredded chicken breast
2 scallions finely chopped
½ package of cooked whole grain or brown rice udon noodles (optional)
1 lightly soft boiled egg per person (optional) 
 
Start with the broth.
In a medium sized pot add the chicken broth, ginger, garlic, soy sauce,  and hoisin sauce. Let it simmer for 15-20 minutes.
 
Add in the vegetables and tofu or chicken. Let simmer until vegetables are tender. This will only take a few minutes.
If you would like a heartier soup cook a half a package of brown rice or whole grain udon noodles and add it to the broth.
 
Add in scallions and sesame oil. Adjust soy sauce or salt to taste. If you like it spicy and don’t have a sore throat add in siracha or sambal oolek.

Super Green Juice

This is my favorite green juice recipe that Furman will also drink. Which says a lot. :)

1 large bunch of kale (washed and de-stemmed)
1 apple
1 cucumber
1/2 orange or clementine
1/2 inch of fresh ginger
1 tsp fresh lemon juice

I pour a little purified water through the juicer as I'm going which helps to keep everything moving and also makes it a little less intensely green.