Breakfast Quinoa. Yuuummmmmm......



Topped w/bananas and a little agave nectar drizzle.

 I really have been meaning to post this for the past couple of weeks.


Since my quest to eat more like a vegan/raw-vegan, I’ve been searching for recipes to try. Although this search has been a bit daunting here and there, I have managed to try a few. At least, outside of me just winging it in the kitchen. Why am I dragging my feet. I'm a bit intimidated. There. I said it. I'm the type of person who likes every little piece in its appropriate pla is a little bit of a control freak. If I don't feel like I have a handle on it then I'm more apt to drag my feet about it. I pretty much thought I squelched that self-dynamic but I'll admit I need to work on it somemore. Mk, that's another post. Think I need to take some courses on different spices and their taste.

Anyhoo, on to my post:

I got the inspiration for trying this particular dish from Folake’s (StylePantry.com) hubby who has a food blog at TastePantry.com.  Of course, I added my own little spin to it.

Breakfast Quinoa
Ingredients:
2 C of non-sweetened milk sub (hemp, almond, vanilla almond, rice, etc.)
1 or 2 cinnamon sticks
1 C of quinoa, rinsed
about 3 T of sweetener (or to taste)
toasted nuts and fresh or dried food for topping

 Place the milk and cinnamon stick in a small saucepan over moderate heat and bring to a boil—be careful as milk can bubble up quickly and easily scorches. Stir in the quinoa and return to a boil. Reduce the heat to low, cover, and let the quinoa and milk simmer about 15 minutes. Stir in the sugar and a pinch of salt and continue to simmer until all the milk is absorbed, another 8 to 10 minutes.


Strawberries...yum!



Btw, I love this dish.  Whenever a recipe calls for a sugar, I use a sweetener like agave nectar, honey, stevia or lucuma powder. In this case (and for the most part), I used the sweetener raw agave nectar.

 
Peace out, Lovelies.

Post Title → Breakfast Quinoa. Yuuummmmmm......

CAROLYN'S CORNER.... on SWEETENERS

Good Morning Loveslies!!

Our resident raw foods chef/instructor, Carolyn Akens is back with some great information on natural sweeteners. Let's check out what she has to say about these wonderful and healthy sweeteners that you can use.

Sweeteners…Your Choice!

There are various discussions about sweeteners and what you, the consumer, should use. Some say agave is bad for you, but you must make your choice about the sweeteners you will use for you and your family; do your own due diligence. What you shouldn’t use are refined and processed sugars whether white or brown they are still PROCESSED. The following are the sweeteners I use personally and in Carolyn’s Raw Foods Institute.

Agave Nectar: Raw agave nectar has a mild, neutral taste. It is produced at temperatures below 118 degrees F to protect the natural enzymes, and is low on the glycemic index.

Coconut Sugar: Coconut Sugar is naturally low on the glycemic index, which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2).

Date Paste: made from Barhi dates (can use Medjool) and filtered water (can use distilled); 1 cup Barhi dates and 1/2 cup filtered or distilled water. In a food processor, combine the dates and water and process until completely smooth.

Date Sugar: Unrefined sugar made by finely grinding dried dates and dehydrating them.

Maple Syrup (not raw): is a liquefied sugar made from the concentrated sap of the sugar maple tree. Maple syrup is available in several different grades, ranging from Grade AA, which is thin and mild in flavor to Grade C, which is thick and strongly flavored.

Stevia: is a South American herb that has been used as a sweetener by the Guarani Indians of Paraguay for hundreds of years. The leaves of this small, green Stevia rebaudiana plant have a delicious and refreshing taste that can be 30 times sweeter than sugar. Unadulterated Stevia products may be safely used by both diabetics and hypoglycemics.

Organic Sucanat: the juice extraction processes are mechanical, and unlike typical sugar cane processing, no chemicals are added. Sucanat is non-refined cane sugar made by simply crushing freshly cut sugar cane, extracting the juice and heating it in a large vat. Once the juice is reduced to a rich, dark syrup, it is hand-paddled. Hand paddling cools and dries the syrup, creating the dry porous granules we call Sucanat. Nothing is added and nothing is taken out!

Yacon Syrup: Yacon syrup is a sugar substitute native to the Andean region of South America. It is glucose-free, and does not increase blood sugar levels. Because of this, yacon syrup is often recommended as a sweetener to those suffering from diabetes or at risk for becoming diabetic and is low on the glycemic index. Yacon syrup has a dark brown color and sweet flavor, like a cross between caramel and molasses.

The component that gives the roots a sweet taste is Fructooligosaccharide, or FOS. FOS also acts as a probiotic, serving as food for the “friendly” bacteria in the colon, including lactobacillus and bifidobacteria species.
It provides health benefits including:
• Aids digestion
• Enhances absorption of calcium and magnesium
• Improves elimination of toxins
• May reduce the risk of colon cancer


DATES: (the following dates are used exclusively by Carolyn’s Raw Foods Institute in the order shown.)
• Barhi - these are the sweetest and softest of all the dates. They taste much like caramel. They are a better date for diabetics because of inverted sugar.
• Medjool - a large meaty date with a full flavor.
• Honey - have a soft, creamy-texture and sweet-tasting species. They are a delicious eating date that seems to "melt in your mouth," and are excellent for sweetening recipes.
• Deglet Noor - this date has semisoft to firm flesh and is the most popular of dates.
• Khadrawi - This medium, sweet date has a dark mahogany color with texture that is very soft and described like "pudding." Khadrawi dates are unique because their sugar is inverted. They are the best choice for diabetics.
• Halawi - soft date, thick flesh, caramelly & sweet, somewhat wrinkled in appearance, golden brown in color.
• Thoory - a dry date with a hard flesh, and a chewy, nutty flavor.
• Zahidi - firm texture - Less sweet

Carolyn Akens
Master Raw Food Chef/Instructor - Raw Food Isn't Baby Food!
Raw Food Classes, Raw Food Chef & Raw Food Instructor Certifications, Mastering the Art of Pastry Unbaked Training

Twitter: CarolynAkens
Facebook: Carolyns Raw Foods
Web: CarolynsRawFoods.com
Email: carolyn@carolynsrawfoods.com

Post Title → CAROLYN'S CORNER.... on SWEETENERS

YOU KNOW, THERE ARE OTHER FISH IN THE SEA

Hi Sweetie!

I hope I didn’t break your heart too much to learn about (dare I say the name), Sugar. I just didn’t want to see you get hurt any further. I know it was a bit harsh but the truth is always a good thing.

Listen. I know you may think this is too soon but I do believe in moving on. There. I said it. And yes, I know you’ve heard this before but there really are more and better fish out there.
So let’s get to fishin’.

Allow me to introduce you to a few of them:

Agave Nectar – this unprocessed, low glycemic index sweetener is a wonderful flavor enhancer.
Carob Powder – A sweet, calcium rich, chocolate-like powder produced from the pods of the carob tree.
Coconut Palm Sugar - Although this item is not raw, it is one of the most nutritious sweeteners available. Great for making raw chocolate.
Lucuma Powder – The powder of an exotic Peruvian fruit, this low sugar sweetener has a flavor similar to maple syrup.
Mesquite Powder – A staple food of the Native American peoples of the southwest, this nutrient-rich sweetener has a molasses-like flavor with a hint of caramel.
Really Raw Honey – An anti-bacterial, anti-viral, anti-fungal, highly-nutritious sweetener.
Stevia Concentrate – A potent sugar substitute which actually helps to moderate blood sugar levels.
Vanilla Agave Nectar – a synergistic combination of vanilla powder and agave nectar.
Yacon Root Syrup – The healthiest sweetener in the world. Yacon feeds your friendly bacteria and doesn’t create blood sugar spikes.
Yacon Root Powder – a mildly sweet prebiotic (food for your friendly intestinal bacteria).
Brown Rice Syrup - This is not a raw food item however is great for other diets. Basically to get this syrup, manufacturers will take brown rice and boil it until most of the moisture has evaporated. What is left is a wheat-free and gluten free sweetener that can be used in almost anything.

I’ve also read of people using dried fruit, pureed bananas and applesauce.
Hope this helps to ease your heartache.

And as always, moderation along with how your body responds to it, is very important. Even with the healthier alternatives.

Luv,
CO

Post Title → YOU KNOW, THERE ARE OTHER FISH IN THE SEA