Monday, January 28, 2013

Pumpkin Pie Porridge (Gluten-Free, Vegan)


I love pumpkin pie and could eat it any day any time, but the fact is that pumpkin pie is generally pretty much off my dietary radar what with the custardy ingredients and pie crust.  So, how nice to know that there is a ' pumpkin pie "fix" that is healthy, vegan, gluten-free and a great breakfast item full of Vitamins A, B and fibre!

 I have also included the recipe for Pumpkin Pie Spice, a mixture you can make it bulk and then just add a spoonful to your future pumpkin porridge pie recipes.  Make your own with organic spices.  The spices will help to keep your LDL and triglycerides at normal levels.

Pumpkin Pie Spice Mix Ingredients: (for one pumpkin pie porridge recipe below)
  •  1/2 teaspoon ground Cinnamon 
  • 1/4 teaspoons ground Ginger
  • 1/8 teaspoon ground Nutmeg 
  • 1/8 teaspoon ground Allspice 
  • 1/2 teaspoon organic Stevia powder 
Preparation: Combine all ingredients. If you make extra, store in an airtight container.

Pumpkin Pie Porridge

 Ingredients:
  • 1 C.      Steel Cut Oats 
  • 1/4 C.   Chia Seed 
  • 1 T.      Extra Virgin Coconut Oil 
  • 1 tsp.    Salt
  • 14 oz.  Farmer's Market Organic Pumpkin  
  • 1 1/2 t.  Pumpkin Pie Spice as above 
  • 3 C.     Water 
Method
  1. Combine the Oats, Chia Seed, Coconut Oil, Salt and Water in medium pot and stir, bringing to a boil.  
  2. Cover with lid and simmer on Low heat until water is absorbed and oats are soft.  
  3. Stir in Pumpkin, Spices and more water, if needed.  Simmer until thickened.  
  4. Scoop into individual bowls and add brown sugar (optional) and almond milk.

Thursday, January 24, 2013

Blueberry-Carob Macaroon Oatmeal Porridge (Gluten-Free, Vegan)

When I asked my husband what he wanted for breakfast this morning, he said, "Well, seems like you're on a roll with those porridge recipes". Aha. So, a new recipe needed today. And thus, thanks to Google, here is my take on a carob-blueberry pudding porridge. It's a little fussier in the making, but well-worth it (fussier in that it needs to be done in a couple of steps vs. just throwing everything together in a pot from the get-go). It smells soooo yummy as it cooks-- remember that chocolate was once known as "the poor man's carob". This porridge will meet all your chocolate cravings, but with wonderful nutrients and none of the stimulants of  caffeine or theobromine found in chocolate.  Remember to use Gluten-Free Oats if you are sensitive to gluten and wheat.

Ingredients:

1 C.    Steel Cut Oats
1/2 tsp.Salt 
1/4 C.  Chia seed
1/2 C.  Coconut shreds
3 C.    Water
1/2 C.  Carob powder
1/4 C.  Fairtrade Raw Cane Sugar (I use Wholesome Sweeteners from Malawi)
1 C.    Water
1 C.    Blueberries
1    Banana, chopped (ripe, organic)
Almond Mylk (or Coconut Mylk might be tasty!)

Method:
  1. Combine the Oats, Salt, Chia, Coconut and Water in a medium pot. 
  2. Bring to a boil over high heat.
  3. Turn the heat down to lowest setting, cover, and continue to cook until oatmeal begins to thicken (10+ Minutes).
  4. Turn the heat down to medium-low.
  5. Add in the Carob and the Sugar and the additional Water.  Bring to boil, stirring constantly.
  6. Remove from the heat and gently stir in the blueberries. 
  7. Cover and let sit for 3-5 minutes. 
  8. Spoon into bowls, add Mylk and garnish with banana rounds.
Want to try 4 other Nutritious, Delicious, Gluten-Free Porridge Recipes? Go HERE.

Tuesday, January 22, 2013

Deluxe Apple Pie Oatmeal Porridge (Vegan and Gluten-Free)

The Crazy Carrot Cake Oatmeal Porridge (Vegan and Gluten-Free) was such a hit that I thought I would add in some more tarted-up porridges.  Today you will find a recipe for Deluxe Apple Pie Oatmeal Porridge-- the "deluxe" reference alludes to the inclusion of more than 5 ingredients (I don't think any recipe should contain more than 5 ingredients in this stressful world we live in, but, sometimes, alas, more is tastier...)  This could be your company's-here breakfast.  This could also be adapted to the crockpot with very little hassle.  Be sure to use the best organic ingredients as much as you are able.





1 C. Steel Cut Oats (use a GF brand)
1 T. Chia Seed
3 Apples, cored and chopped (skin on)
1/2 tsp. Salt (or to taste)
2 T. Cinnamon
1 small nob fresh Ginger, peeled and chopped fine (or grated)
6-8 Dates, no pits
1/2 C. Thompson's Raisins
Splash of Apple Cider Vinegar (or unsweetened Apple Juice)
2-3 C. Water

  • Sweetener (I used Raw Honey)
  • Almond Milk
  • MaraNatha Raw Almond Butter

Method:
  1. In a large pot combine Oats, Chia Seed, Apples, Salt, Cinnamon, Ginger, Dates, Raisins, Apple Cider Vinegar, and Water.  Bring to boil on high heat
  2. When porridge boils, lower heat to lowest setting and put lid on the pot.
  3. Check pot a couple of times over next 15-25 minutes.  Porridge will be ready when, if stirred, most of moisture has turned into a gooey gel and the oats are soft.
  4. Transfer porridge to individual bowls.  Swoosh some sweetener and about a teaspoon (or to taste) of Almond Butter into each bowl and add the Almond Milk.
  5. Enjoy!

Want to try 4 other Nutritious, Delicious, Gluten-Free Porridge Recipes? Go HERE.


Monday, January 21, 2013

Crazy Carrot Cake Oatmeal Porridge (Vegan, Gluten-Free)

Another sort of gloomy, cool, and foggy morning here on Vancouver Island.  We know that Spring is on the way, but ...
So, it calls for a bowl of porridge-- something that "sticks to your ribs" as my mother used to say (I think she said that, but it may have been someone else).  
Here is a plug for healthy organic eating (and cooking)-- food actually TASTES better when it is organically-grown.  That is my observation, and apparently, it's true, according to food scientist Harold McGee (quoted from a blog over at The Kitchn.com): "when plants are under attack, they begin to ramp up production of their chemical defenses. This can mean releasing an aroma that attracts counter-attacking bugs (wasps for caterpillars, for instance), manufacturing something toxic or distasteful to the insects themselves, or producing an anti-fungal compound.
For us, these "defenses" translate directly into flavor and aroma. McGee says, "Because they're not protected by pesticides, organic plants that suffer from insect attack can accumulate higher level of flavor chemicals and other protective molecules, including antioxidants."

So, there's another reason to eat organic-- the taste and the gorgeous aroma!  So, here are the ingredients for your carrot cake porridge... make them whole and organic as much as possible and you will benefit from those choices:

Ingredients: (serves two)

2/3 C. of Steel Cut Oats
2 tsp. Chia Seeds
3 C. Water
1 C. grated Carrot (or 2 grated carrots)
1 T. Cinnamon
1 tsp. Nutmeg
1 tsp. Ginger powder or small nob of fresh Ginger root, grated
Pinch of Salt
2 T. Coconut shreds
1/4 C. Thompson's Raisins
Chopped Nuts for topping (Walnuts are high omega and traditionally used in carrot cake)
Sweetener of Choice (I used Raw Honey)
Almond Mylk

Method:

Place all the ingredients (minus last three listed above) in a pot. Bring the porridge to a boil, cover, turn to low, and cook until water is absorbed (about 7-15 minutes).

Transfer your carrot cake oatmeal porridge to a bowl, add nuts, sweetener, and mylk, and mmmmmmm... is it not sinful for porridge to taste like cake?

Want to try 4 other Nutritious, Delicious, Gluten-Free Porridge Recipes? Go HERE.