Almond Butter Pancakes for One

I have to admit, I am not a huge pancake person. But once in awhile, they definitely hit the spot. Particularly on cold mornings, when a hot mug of coffee and killer breakfast are needed to make it through the day. And it has definitely been one of those weeks around these parts. B-I-T-T-E-R cold.

Here is what makes these pancakes different: they actually fill you up with long-lasting energy, avoiding the spike-and-crash roller coaster ride typically experienced after flour-filled breakfasts. Packed with high quality protein and fiber along with a subtle sweetness from unrefined sugars, these little guys made my morning topped with a dab of homemade jam and a dusting of cinnamon. Oh, and don't forget the coffee.

Hopefully this lands in your inbox just in time for a Saturday morning treat. I hate leftover pancakes, so created this recipe for one, but it can certainly be doubled, or quadrupled, if you feel like sharing. 

Almond Butter Pancakes for One

Ingredients

1 Tbs. Almond Butter

1 Egg

1 ½ tsp. Flax Seed Meal

1/2 Small Banana

1/8 tsp Vanilla extract

pinch of sea salt

Topping choices: Homemade jam, maple syrup, banana slices, fresh berries, cinnamon, whatever your heart desires...

Directions

Preheat a cast-iron pan over medium heat. Mash banana in small bowl and add almond butter and flax seed meal. Add the egg, vanilla extract and salt while whisking with a fork.

Once pan is hot, coat with a touch of coconut oil or butter. To make small pancakes, pour in 2 tbs. of batter at a time (makes about 3). These cook fairly quickly, so as soon as you see bubbles forming, flip and cook for an additional minute on the other side.

To serve, top with your favorite toppings and enjoy immediately.

Relax. Eat Well.

Apple Cider Donuts

Ok, I have to admit first thing- these contain no apple cider. But Applesauce Donut did not have the same ring- and the spices and flavors just sing cider to me. So please excuse my blatant misnomer and embrace my benign intentions of conjuring up the most comforting, perfectly-spiced baked good possible.

Everyone loves a good donut. Let's just admit that as a group. With a steaming cup of coffee, preferably kicking off a road-trip, there is nothing quite the same. When we were crossing the country, or traveling throughout the west, the California 24-hour donut shops were a mandatory stop.

However, let's be honest. Although they taste like heaven, most donuts leave you feeling like crap-ola. So naturally, I had to come up with an alternative (especially given my donut loving-partner in crime). These donuts are based around freshly ground brown rice- providing whole grain fiber and powerful manganese and selenium. Unlike typical donuts that spike blood sugar levels, these provide long-lasting energy with quality carbohydrates, fat and protein.

But I promise you, it is the fresh orange zest and ample ground spice that send them over the top.

The soaked ground flax serve as a egg substitute- providing a binding quality without the animal protein. If you are siked on farm fresh eggs, simply substitute with 2 eggs.





The one catch- they do require a donut-maker. I am sure an oven-baked version would work with a donut pan, although I have not tested it and can not offer oven temperatures or cooking times. I am sure a little experimentation and a watchful eye will lead you in the right direction.

Apple Cider Donuts

Makes 20 small donuts

Ingredients

2 tbs. ground flax mixed with ¼ cup water

Zest from 1 orange

2 cups unsweetened applesauce

½ cup maple syrup or honey

1/3 cup extra-virgin olive oil

2 cups brown rice flour, preferable freshly ground

1 ½ teaspoon baking soda

1 teaspoon cinnamon

¾ tsp. pumpkin pie spice (mixture of allspice, nutmeg, cloves, cardamom and ginger, freshly ground if possible)

½ teaspoon salt

Directions

Preheat donut maker.

Grind rice flour freshly if possible.

Puree flax mixture, zest, applesauce, honey and oil in a medium bowl. Whisk flour, baking soda, cinnamon, pumpkin pie spice and salt in a large bowl. Create a well in the center of the dry ingredients and pour in the wet ingredients. Gradually stir the dry into the wet and stir until combined.

Spoon mixture into donut maker and bake for 5 1/2 minutes. Cool on baking rack before storing in an airtight container. Can be stored for 3-4 days, or frozen for delayed enjoyment.

Baked Sweet Potato in a West African Peanut Sauce

With our new winter wonder landscape, I find myself craving hot meals more than ever. Comforting, sweeter flavors- most often involving root and storage crops of some sort. My kitchen has been graced with steamy soups and stews, roasting beets, and crispy carrots over the past few weeks.

This recipe is one of my favorites because it meets all the criteria while adding some interesting flavor spins- mainly in the west African direction. Hints of toasted spices, salty peanut butter, spicy ginger and fresh herbs combine with sweet and fluffy roasted sweet potatoes to produce winter nirvana.

And of course, as we edge towards the new year, it is always nice to start eating a bit lighter. I enjoy this as a main dish with a fresh green salad on the side and call it a meal. Satisfying, deeply comforting and still quite light. Sweet potatoes offer a grounding force, connecting back to the soil during the time of year where we forget what worm-ridden earth feels like in between our fingers. High in magnesium, potassium and fiber, sweet potatoes have proven to promote heart health by relaxing artery walls.

West African Peanut Sauce

Serves 6

Ingredients

   

    3 large sweet potatoes (I like garnet yams)

      1  tablespoon coconut oil

      1/3  cup  red onion, finely chopped

      1  tablespoon  fresh ginger, grated

      2  garlic cloves, minced

      1 1/2  teaspoons  ground cumin

      1 1/2  teaspoons  ground coriander

      1/8  teaspoon  ground red pepper

      3/4  cup  water

      3/4  cup  tomato sauce

      1/4  cup  peanut butter

      1  teaspoon  raw cane sugar

      1/4  teaspoon  salt

    2 tbs. chopped fresh cilantro

Directions

Preheat oven to 425 degrees. Scrub potatoes well and poke each with a fork several times. Place potatoes on a baking sheet (they will ooze!) Bake for 45 minutes to 1 hour, or until soft all the way through.

To prepare the sauce, heat oil in a medium skillet over medium-low heat. Add onion, ginger, and garlic and cook 3 minutes. Add cumin, coriander, and pepper; cook 1 minute. Add ¾-cup water and next 4 ingredients (through salt), stirring until smooth; bring to a simmer. Cook 2 minutes or until thick. If desired, place sauce in a blender and blend to preferred consistency.  Sprinkle with chopped cilantro and serve.

Relax. Eat Well.

Pumpkin Pie in a Nut Crust

I can hardly believe it is THAT season again, but (gulp) I guess it has fallen upon us. The good news is, this usually involves loads of time spent in pajamas, enjoying tasty meals, family traditions and comforting company. I guess I can deal.

And, oh those traditions. Typically packed with sugar, white flour and decadence of all sorts, the dishes surrounding the holidays do not tend to support a very balanced lifestyle. But I have noticed a subtle shift lately. A trend towards updating traditions, an interest in indulging in flavor while still promoting health. Now that is an idea I can truly celebrate.

So I have a few offers of inspiration. Chocolate Cashew Truffles. Cocoa Avocado Mousse. No-bake Chocolate Torte. Notice the chocolate theme here- this one is for those who might have always chosen strawberry over chocolate ice cream as a child, or maybe even vanilla (that was me). A bit less chocolate- but just as sweet. Ok, lets go.

Big on pungent spices, roasty toasty squash, decadent nuts and natural sweeteners, you will not miss your sweetened condensed milk or canned puree. As a vegan pie, it finds it's texture through agar agar powder, a sea vegetables that offers a gelatin effect to vegan goods. Pretty cool, right?

Pumpkin Pie in a Nut Crust

Serves 8

Ingredients

1 1/2 cup raw pecans (or almonds)

3 medjool dates, pitted

2-4 tbs. maple syrup

1/4 tsp salt

2 cups roasted pumpkin (or other winter squash, I used Buttercup's as pictured above)

½ cup raw cashews

¾ tsp agar powder (for my VT folk, this can be found in the bulk spice section at City Market)

¼ tsp. salt

2/3 cup boiling water

2 tbs. maple syrup

1 tbs. vanilla extract

2 tsp. cinnamon

¼ tsp nutmeg

¼ tsp. ground cloves

zest of half a lemon

Directions

If you have not done so already, cut pumpkin or squash into half, rub with a bit of coconut oil and place cut side down on a parchment lined baking sheet. Roast at 400 degrees until tender when pierced with a knife and beginning to brown, about 30-40 minutes.

Pulse nuts in a food processor until you reach the texture of coarse sand. Add dates and pulse until well combined. Add salt and maple syrup, one tablespoon at a time, until mixture starts to come together and ball up. Press into a lightly greased 9 inch tart pan.

To make the filling, puree roasted pumpkin in a food processor until smooth.

In a blender, process cashews, agar powder and salt to a fine powder. Add boiling water and process on high speed until well blended. Add pumpkin puree, and remaining ingredients, blending until well incorporated. Pour filling into prepared crust and refrigerate until set, about 30 minutes. For a thicker texture, refrigerate overnight. 

Relax. Eat Well.

Raw Ranch Kale Salad with Roasted Pumpkin Croutons

This raw ranch salad dressing is a classic in my kitchen. Sometimes we all crave a little comfort on our plate- a little throw back to childhood- an itch only ranch dressing can scratch. This is for those days. 

I am not sure about you, but my eating habits have morphed quite a bit since my Amy's Cowgirl Ranch days, and frankly, my taste buds along with them. So some adaptations are often necessary. This vegan ranch dressing gets its creaminess from soaked and pureed cashews, its kick from fresh herbs (particularly dill) with a hint of garlic and sea salt. Simple, satisfying and completely comforting- minus the buttermilk stored at room temperature and weird preservatives.

Most of the time I toss it with crispy lettuce leaves, shredded carrots, slivered radishes and some smoky shitake strips (more on that another day). But, alas, it is now fall creeping on winter and this week's version helped make that transition with hearty kale and roasted pumpkin croutons. A version I will definitely be repeating.

A hearty green in the cruciferous family, kale is packed with vitamin K, which promotes bone health and protects against heart disease. Loaded with fiber, vitamins A and C, its nutrition definitely trumps summer lettuce. Toss on some magnesium rich pumpkin, and protein packed dressing, and you have yourself a nice start to a meal. To round it out, think about serving this alongside a nice fall chili or smoky black bean soup.

Raw Ranch Kale Salad with Roasted Pumpkin Croutons
Serves 6

Ingredients:

1 bunch kale (about 10 stalks)

4 cups pumpkin or winter squash, 1/2 inch cubes (I leave the skin on)

1 Tbs. coconut oil, melted 

1/2 tsp. sea salt

1/2 cup cashews, soaked at least 4 hours  

6 Tbs. water

1 1/2 tsp. apple cider vinegar

1/2 tsp. salt

1/4 tsp. black pepper

1/2 tsp. onion powder

1 small garlic clove
1/4 cup fresh dill

2 Tbs. chopped parsley

Directions:

Preheat the oven to 425 degrees.

In a medium bowl, toss together the pumpkin with the oil, and salt.  Place in one layer on a parchment lined baking sheet and roast, tossing once, until browned and crisp, about 15-20 minutes.  Set aside.

Remove stalks from kale, wash and dry leaves. Tear or chop into bite size pieces and place in a large bowl. 

Blend the dressing ingredients (cashews through parsley) in a blender until smooth and creamy.  Adjust seasoning to taste.

To serve, dress the salad to coat the kale and toss in the pumpkin croutons. Taste and adjust with salt to taste.