otp: mixed berries

2

Zain’s Mixed Berry Stuffed Crepes


This recipe is inspired by the exactly how I have been feeling this weekend.  Wanderlust Festival 2012 has been an incredible experience so far and the day has only just begun.

Today I will be continuing my practice with Eoin Finn and doing an Awareness Hike with Clara Roberts-Oss so I was sure to once again make a grounding breakfast this time using quinoa (recipe to come).

For my mid-morning snack, I created these beautiful summer berry stuffed crepes to provide some extra energy after this mornings deeply releasing class.  These crepes are using what I believe, are the last of the juiciest local, organic summer berries that BC has to offer and boy are the sweeeeeet!!

Ingredients:

8 Organic Free-Range Egg Whites (¾ Cup Organic Egg Replacer)

½ Scoop Sun Warrior Protein Powder

¼ Cup White Canelli Beans

½ Banana

½ Tbsp Flax Seeds

1 Tsp Extra Virgin Organic Coconut Oil (divided)

7g Unsweetened Coconut

11/2 Tbsp Maple Syrup

Filling:

½ Cup Organic Blueberries

1/8 Cup Organic Blackberries (I used freshly picked berries)

¼ Cup Organic Raspberries

¼ Cup Organic Strawberries

3-4 Organic Cherries

1 Tbsp Natural Berry Jam Of Your Choice (I use Raspberry)

½ Cup Organic Greek Yogurt OR ½ Cup Organic Cottage Cheese (fat free) OPTIONAL (I use a ¼ Cup combination of both)

5-10 Drops Vanilla Creme Stevia (or stevia/sweetener of your choice) OR 1 Tsp Raw Honey

**For dairy-free version, omit yogurt and substitute for ¼ cup coconut milk + 1 Tbsp brown rice flour + ¼ Tsp corn starch + 5-10 drops vanilla creme stevia (stir together and set aside)

Directions:

1. In a food processor or magic bullet, blend all ingredients for crepes except coconut oil and coconut flakes

2. Heat skillet with ½ Tbsp coconut oil and pour ½ of the mixture onto the pan. Grill for 2-3 minutes or until tiny bubbles appear and edges become slightly browned. Then flip.

3. Meanwhile, stir Greek Yogurt OR Cottage Cheese (or a combination of both) and/or vegan version with vanilla stevia/honey or sweetener

4. Repeat instructions to prepare second crepe and once the first is cooked, plate and then spread ½ of the yogurt mixture evenly over the crepe, sprinkle with coconut flakes and add ½ Tbsp jam of your choice and ½ fresh fruit.  Roll the crepe

5. Repeat above step with the second crepe.

6. Sprinkle remaining coconut flakes over the crepes and top with maple syrup.  Serve warm.