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.

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.