I made these on a whim. Had a craving for something warm, gooey and chewy and boy did they hit the SPOT!
Since it is cherry season it is easy to find cherries here in Greece and they are so delicious. I love that, unlike most fruits, cherries are a “warm” fruit. This means that if you have a colder constitution, cherries are a great fruit source for you.
I just found out that both my daughter and I have egg sensitivities, mainly to the whites, so I have been making more vegan-based recipes, which is my culinary background. Chia or flax seeds are a great binding agent, as well as baking powder, agar agar and even bananas. I love using chia seeds as they are loaded with good stuff, including calcium, zinc, and antioxidants. Toddler approved, as my daughter ate these up!
1/3 coconut butter, coconut oil or coconut cream
1/3 cup water
1 cup GF oats, ground
handful of cherries, de-pitted
2 TBSP pine nuts
1 TBSP chia seeds
1/4 TSP vanilla stevia (or 2 TBSP honey, maple syrup or sweetener of choice)
Dash of cardamom and sea salt
- If using coconut butter, thin over hot water until runny.
- Mix butter, water and oats.
- Fold in remaining ingredients.
- Pour into muffin cups or a greased muffin tin.
- Top with a sprinkle of pine nuts.
- Bake at 200C for about 15 minutes.
Makes about 6 muffins.
This is my version of the PERFECT breakfast. To me I see a plate full of medicine. It has veggies, healthy fats, fermented foods, life-enhancing spices and a bit of protein. It is colorful, easy to make and full of flavor. Bring it on.
This is how to make this medicinal dish in four simple steps:
- Sautee two handfuls of fresh/frozen spinach with coconut oil until cooked through. Set aside on a serving plate.
- Fry an egg in some coconut oil and place on spinach.
- Sprinkle with curcumin/turmeric*, sea salt and black pepper.
- Finish with a splash of fermented cabbage. Viola!
*A little more about curcumin:
Curcumin is a compound found in turmeric, which is a spice in the ginger family. High amounts of curcumin have been shown to reduce inflammation, to combat yeast/candida and to increase glutathione levels. I have attached a link to a product both my daughter and I use called Enhansa. I have no affiliation with the company.
Chinese Yam is known for various healing properties and most constitutions benefit from this food source, as it is easy to digest and can be eaten over long periods of time. Chinese Yam is known to boost the immune system, strengthen the spleen and tonify the kidneys, all important for conception.
Wild yam has some interesting facts associated with it. Those African tribes that consume the largest amounts of wild yam also have the highest incidents of twins. My father was a twin and my mother had twins so I figure why not throw some in my diet and see what happens 🙂
So without further a due here is my yummy pancake recipe, which is gluten, dairy and sugar free.
Chinese yam pancakes with black tahini.
This recipe is both simple and quick. In less than 10 minutes I had a delicious, medicinal meal ready just for me.
1/4 cup chinese yam powder (I used half chinese yam and half wild yam powder)
splash of water to make pancake batter consistency
sweetener of choice
almond or vanilla extract
spices: cinnamon, cardamon, ginger, cloves, nutmeg
Seeds: hemp, chia, flax
- Mix egg and yam powder with any extras of choice. Beat in water with a fork until you have reached a pancake-like consistency. (Runnier than yogurt but a little bit thicker than melted ice cream.)
- Cook in a pan with a bit of olive oil over medium heat, about 2 minutes each side.
- Top with your favourite toppings and serve with a LARGE side of veggies.
The perfect breakfast to jumpstart your day! Packed with fiber, antioxidants and manganese, this yummy oatmeal dish supports blood sugar control and anti-aging benefits as well as bone production and skin integrity. Soaking the oats predigests its phytic acid that, if left untreated, has been shown to block mineral absorption.
4 cups water
1 cup gluten-free steel cut oats
Dash of salt
½ cup fresh or frozen berries
1/3 cup coconut cream
2-4 TBSP maple syrup
1 TSP vanilla extract
Dash of stevia (optional)
Nutmilk or raw milk
- Soak oats overnight in 2 cups water and a dash of salt.
- In the morning bring oats and 2 remaining cups water to a boil. Reduce to simmer.
- Add berries, coconut cream, maple syrup, stevia, and vanilla.
- Simmer 10 minutes, stirring often.
- Scoop generous portion into a bowl; add milk and garnishes.
*In a hurry or just want to take a shortcut? Pop all the ingredients (except the garnishes) in a rice cooker before you go to bed and have your porridge waiting for you when you wake in the morning.