Raw Buckwheat Chai Breakfast Bowl

I seem to be obsessed with chai spices these days. Ever since I tasted these chai vanilla balls or rounds as they call them, that a vendor at our local farmers market sells. They were a little hard for my liking and expensive but the chai flavor was delicious so it inspired me to make my own version. Check out my Chai Coconut Truffles. Now all kinds of chai inspired dishes are popping into my head.

The spices in chai are very good for you in a number of ways:

  • Cinnamon helps regulate blood sugar.  

  • Cloves contain significant amounts of an active component called eugenol, which has made it the subject of numerous health studies, including studies on the prevention of toxicity from environmental pollutants, digestive tract cancers, and joint inflammation.

  • Ginger is very effective in alleviating symptoms of gastrointestinal distress and also has anti-inflammatory properties.

serves 2

Ingredients

  • 1 cup Bob’s red mill buckwheat groats or hot cereal
  • 1 cup plant milk of choice (almond, cashew, coconut)
  • 3 tablespoons chia seeds
  • 1 tablespoon shredded coconut
  • 1 tablespoon hemp seeds (optional)
  • 1 tablespoon ground flax seed
  • ½ ripe banana (use the whole banana if you want it a little sweeter)
  • 2 medjool dates (remove pit, soak in a hot water for 10 minutes and drain if the dates are firm)
  • 1 tablespoon raw cashew butter
  • 1 tsp vanilla
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  1. Place buckwheat in a small bowl and cover with water — soak overnight in the fridge

  2. Drain buckwheat using a strainer and and rinse thoroughly with water for a minute. Drain again and place in a blender.

  3. Add all remaining ingredients to the blender and blend until smooth

  4. Pour mixture into a small bowl and top with granola, and pomegranate seeds chopped apple or whatever toppings you like.

Chocolate cashew milk (great workout drink)

This is a great drink for a long run or workout, especially if you add the chia seeds. They are high in fiber and protein and they help slow down the rate at which complex carbs are digested. It is sweetened with dates which are high in fiber and phytonutrients and don't have an adverse effect on blood sugar unlike most other sweeteners.

Ingredients

¼ cup cacao powder
4 medjool or hallawi dates (seeds removed)
3 cups fresh cashew milk (see recipe above) You could also use store-bought unsweetened coconut, cashew or almond milk
1 tablespoon chia seeds 

  1. Add all ingredients to a blender and puree until smooth. 
  2. Chill for at least an hour before serving. Store in refrigerator for up to 4 days.

Curried Butternut Squash Soup

Squash soup_92321215_SM.jpg

Serves 4

Ingredients

1/2 cup dried red lentils soaked for 2 hours
2 bay leaves
1 large butternut squash
1 large jewel or garnet yam
1/2 lemon squeezed
2 tablsp olive oil or coconut oil
1 onion chopped
2 cloves garlic minced
1 white turnip chopped
olive oil
1 tablespoon curry powder
1 tsp cumin
1/8 tsp cayenne
2 – 32 oz boxes organic chicken stock or vegetable stock
13oz can organic coconut milk (optional)
sea salt to taste

  1. Cook the lentils and the bay leaves in a saucepan, covered with water, until soft.
  2. Add 1/2 tsp salt to lentils and let sit.
  3. Preheat oven to 375 degrees.
  4. Scrub squash and sweet potato. Slice in half lengthwise. Remove seeds from squash. Squeeze lemon juice on the cut side of each piece and rub olive oil on all sides of the squash and sweet potato. Place in a glass baking dish, cut side down and roast in 375 degree oven for 45 minutes or until very soft. Let cool to handle. Peel off skin.
  5. While squash and lentils are cooking, saute turnip, onion and garlic in olive oil until soft. Stir in curry powder, cumin and cayenne.
  6. Add one box of organic chicken stock.
  7. Add in cooked lentils and bring to a simmer.
  8. Add cooked squash and sweet potato to the pot. 
  9. Puree in blender and return to the pot to warm.
  10. Reheat and add salt and pepper to taste.
  11. Add a squeeze of lemon if necessary bright the flavor.
  12. The lentils and the squash and sweet potato can be made ahead and refrigerated.