cereals & seeds

Overnight Mango Oats 

Serves: 1 

Time: 5 minutes to make, at least 6 hrs to sit 


Ingredients: 1c mango (can be frozen) 

1 tbsp chia seeds 

1/2c raw oats 

1.5c soy milk 


 Directions: 

Combine ingredients in a jar 

Let sit for a few hours 

Enjoy the amazingness!

June 2017
Name: Potent Power Bars
Dosage: 75mg
Description: Almonds, cranberry, peanuts, hemp seeds, rice cereal, grape-nuts & homemade dark chocolate! Perfect before &/or after a workout or for a pick me up during the day when your back pain gets bad or you feel your arthritis kicking in. The super healthy and energizing combination of ingredients will help curb the sluggish feeling experienced with edibles and can relieve your pain while keeping AWAKE and ALERT at work, school, during a hike or at your kids PTA meeting. You name it.

anonymous asked:

What foods boost natural estrogen?

phytoestrogens are natural plant hormones that your body converts into estrogen.

Foods that contain natural phytoestrogens can help gently raise estrogen levels in the body include:

Soy (soybeans, soy milk, Tempeh, tofu)
Flax
Bran (cereals)
Alfalfa (sprouts)
Sesame seeds
Sunflower seeds
Legumes like chickpeas, red beans, black-eyed peas, green peas and split peas and black beans
Barley
(Dried fruits)
Apples
Beets
Cherries
Carrots
Celery
Cucumbers
Dates
Fennel
Oats
Olives (olive oil)
Papaya
Plums
Pomegranates
Rhubarb
Tomatoes

Phytoestrogens are found in dried and fresh herbs and spices such as:

anise seed
parsley
red clover
licorice
thyme
turmeric
verbena
sage
hops.

Like other phytoestrogens, eating these herbs helps to slightly raise estrogen levels in your body.

Okay…you guys aren’t ready for this one!! Today’s breakfast was TOO GOOD. Kashi go lean cereal with raspberries, bananas, peaches, blackberries, pomegranate seeds, almonds, and chia seeds topped off with almond milk. It is seriously heaven in a bowl!!

Simply mix your favorite fruits, some healthy cereal, and some chia seeds for a quick trip to paradise!! Enjoy!

7

Growing My Own Quinoa

Nine years ago, when I first learned about quinoa, the headlines were all about how this little seed was chocked full of gluten-free protein, fiber and minerals. More recently, the discussion has turned towards the devastating ecological and socioeconomic impact on Andean farmers as driven by our high demand for this product. So I asked rhetorically, “Why the fux can’t the US grow this locally?” As it turns out, agricultural researchers are experimenting to mass produce this crop across the globe, but results have been a  a mix of successes and failures.

I’m oversimplifying the issues at play here, but I’ll point out two major issues why growing quinoa has not taken off in the US. Firstly, we simply do not yet have all the infrastructure and knowledge base in place to properly produce quinoa. Secondly, quinoa is friggin hard to grow…period. It usually likes cold and dry environments and can suffered a host of problems. I say this with confidence, because I had some first hand experience growing a micro-batch rainbow quinoa this past year in zone 7. From the 3 surviving stalks, I was barely able to harvest 1.5 ounce of seeds. My plants barely survived the onslaught of leafminers, red rusts, and powerful storms that snapped several other stalks. Harvesting and cleaning was also a pain in the ass.

So, I’ve made a “new year’s” resolution. I will no longer buy the seeds or order any dish with quinoa. I won’t eat it unless I can grow it, but clearly, quinoa is not optimal for my area. This was really all a great learning experience, I’m really not crazy enough about this food to spend any more calories to continue  experimentation on my homestead.

A headcanon of mine after Battle for Mewni is Marco now starts making absolutely sure there are always at least three Sugar Seed cereal in their cupboard. Two of them are for Star and her only and one is for both of them. He chose three because he’s too much of a safe kid and really wants to make sure Star never not has Sugar Seeds. Purple cupboards because I’m subscribing to the prediction that our two dorks will stay in Mewni for the summer.

algorizmi  asked:

You mentioned eating a fair bit of rye bread in a recent post. Could you share a recipe you like? It's so hard to find good rye bread in America., though in Denmark I imagine it's pretty easy to buy.

Danish rye (rugbrød) is a bit unique; it’s different from the German pumperknickel rye you encounter more often in North America.

When I lived in Canada, I could find Scandinavian-style rye at Scandinavian import stores, because I lived in an area with a lot of Northern European immigrants (including my family). Very occasionally, a normal bakery or supermarket will have it.

Hjemmebagt rugbrød

The difficult thing about making good rye is you need to have a sourdough culture. The gluten protein in rye (secalin) is different from the one in wheat – it requires exposure to an acid in order to rise, which is why Danish rye is made from a lactic acid-producing sourdough culture. Even so, it’s a much more dense bread.

If you’re used to making wheat bread with added yeast, learning about the chemistry of sourdough and rye flour is a bit of a learning curve.

If you know someone with an active rye sourdough culture, it’s easiest to get a chunk of theirs to start your own. Otherwise, it’s a matter of making a levain by fermenting dough with a wild lactobacillus culture, and yeasts. You can keep this starter for decades if you maintain it well.

The microorganisms are the complicated part – after that, you can try out a number of recipes and see what you like. Danish rye is usually made with whole rye kernels, and whole seeds of pumpkin, flax, or sunflower. You can use beer in certain recipes as well. If you are look for an authentic recipe, search for “rugbrød opskrift,” (“rye bread recipe” in Danish) and use google translate; try to find one without wheat flour (”hvedemel”).

This is the base for smørrebrød!


If you don’t want to go through all that trouble of starting a sourdough culture, but still want a non-wheat ‘bread,’ I’d highly recommend seed breads!

My mother-in-law makes a seed bread that is really nice: It is basically nuts and seeds pressed together, and held together with puréed bananas, or eggs – this a very dense ‘bread’ with no grain; and you can find a tonne of recipes online for seed bread, depending on what kinds of seed and nuts are locally-available for you.

We use mostly sunflower, pumpkin, flax, and hazelnut seeds: they all grow either in our garden, or locally, so it’s cheap.

It doesn’t rise at all, and it’s very dense and a little dry (more like a cracker than a soft bread), but it’s way easier to make than other kinds of breads (just mix the ingredients, press them into the form, and bake).

It’s super nutritious, energising, and filling!

Overnight Hemp Seed Cereal (Overnight Oatmeal)

5 minute Prep Time

NOTE: For firmer raisins, mix raisins into your overnight oats the following day.

INGREDIENTS

¼ cup rolled oats
3 tablespoons hemp seeds
½ tablespoon chia seeds
1 teaspoon maple syrup
½ cup unsweetened soy milk
¼ teaspoon cinnamon
1 tablespoon raisins

DIRECTIONS

Add all the ingredients to a mason jar.
Give it a good stir and place it in the fridge overnight.
In the morning, enjoy!

http://www.popsugar.com/fitness/Hemp-Overnight-Oats-Recipe-41958929

ietij  asked:

good lean vegan meal ideas?! (sorry I'm sure you get this question asked a lot but I had to ask) love you!x

not really sure what lean is asking for but I’m going to assume you mean some good ‘healthy’ (which to me means holistic-plantbased) meals :)

  • coconut veggie curry - vegetables of choice and lentils/beans/grains of choice cooked in a can of coconut milk or cream (or bottled coconut milk) with a ton of curry powder - service with fresh brown/white jasmine or basmati rice, rotis, naan, papadums, spinach/salad, coriander etc. 
  • spaghetti bolognese - veggies of choice & (optional) vegan mock meat/mince cooked in canned tomato and/or a jar of pasta sauce, basil, Italian herbs, garlic, pepper - served with pasta of choice and greens
  • veggie pizza - buy a pre-made pizza base (make sure its vegan) top it with a tomato based sauce, veggies of choice, (optional) vegan cheese, (optional) lentils/beans/mockmeat/etc & add some avocado after its cooked
  • wholesome salad - veggies of choice, lentils, beans, grains (e.g. rice, millet, quinoa), dressing
  • asian soup - miso paste, boiling water, veggies of choice/asian greens (e.g. bok choy, gai lan), knob of ginger, noodles of choice (e.g. udon, rice), (optional) tofu, wakame
  • asian rice bowl - veggies of choice, rice, salad, seaweed, edamame, sesame seeds, drizzle of sesame oil & tamari/soy/shoyu sauce
  • mexican rice bowl - tomato rice (cooked with mexican herbs if you have any), beans, salsa, guacamole, extra veggies/salad of choice, cilantro, (optional) vegan sour cream (the brand Tofutti is amazing)
  • falafel wrap - wrap of choice, hummus, tomato, lettuce, tabbouleh, (optional) vegan yoghurt & falafels
  • pad thai - veggies of choice (I recommend asian veggies), tofu of choice (pre-marinated satay tofu or deep fried tofu is my favourite for this recipe), flat rice noodles & satay sauce (recipe here or buy pre-made)
  • stuffed sweet potato - whole baked sweet potatoes, stuffed with guacamole (avocado, finely chopped tomato, finely chopped red onion, coriander, lime juice & pepper) & a side of salad/veggies or stuff your sweet potato with mexican tomato rice or quinoa or better yet, both!
  • avocado mushroom toast - toasted bread of choice, guacamole (as listed in the previous recipe) & sautéed  mushrooms with spinach, tomatoes & any other desired veggies (I like to saute mine in maple syrup as opposed to oil, & if you have it vegan Worcestershire & a touch of tomato pasta sauce is lovely) + if you like baked beans this could also do well in addition
  • smoothie bowl - thick smoothie (e.g. frozen bananas, frozen mangoes, maple syrup & dairy-free milk) topped with desired toppings (muesli/cereal, fruit, nuts, seeds, coconut etc)
  • protein smoothie bowl - instead of or in addition to using frozen bananas/fruit to create the creamy texture to your smoothie your going to use frozen silken tofu as your base (sounds gross but you don’t even taste it when you’ve add other flavours, so give it a chance), then you can add whatever flavouring you like such as fruit (e.g. berries, banana, mango, papaya), chocolate (cacao with maple syrup or pre-made chocolate sauce), vanilla (vanilla dairy-free milk, vanilla essence, sweetener of choice) etc & then toppings of choice 
  • fruit salad
  • shepherds pie - veggie bolognese as listed above placed in a deep dish pan & topped with mashed potato (can be plain potato or mashed with dairy-free milk/margarine/cream) then baked!
  • porridge/oatmeal - oats cooked in water and/or dairy-free milk of choice, mashed bananas, grated apple, dried fruit of choice, seeds/nuts & any other toppings you desire (e.g. fruit, cereal/muesli, desiccated coconut, more milk etc)
  • chocolate chia pudding - chia seeds soaked in rice milk (or dairy-free milk of choice - coconut cream is also lovely), cacao to taste, maple syrup & toppings of choice

xxxxxx much love