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The Easiest and Creamiest Slow Cooker Vegan Filipino Champorado

3 Sep

My son recently read a children’s book about Filipino food. At bedtime last night, he asked if I could make Champorado, a sweet chocolate rice porridge, for breakfast today. Why not? I would love to eat some too. I grew up eating Champorado and always LOVED it.

Vegan Champorado 1

Now, I wanted my Vegan Champorado to be:

  • easy to make –> brought out the slow cooker because who has time these days to stir a pot for 45 minutes?
  • whole foods plant based –> sweet brown rice and almond milk
  • low in fat –> no added oils or butter or coconut cream
  • super creamy though –> I would use my little secret to make a Vegan “condensed” milk
  • just sweet enough –> taste test!

Vegan Champorado 3

 

The Easiest and Creamiest Slow Cooker Vegan Filipino Champorado (Sweet Chocolate Rice Porridge) Serves 4

The night before, place the following ingredients in a slow cooker (no need to grease the pot) and whisk well until incorporated:

  • 1/2 tsp sea salt
  • 1/4 c cacao powder
  • 1/2 c your choice of sweetener, I used coconut sugar
  • 4 c your choice of milk, I used almond

Then add:

  • 1 c sweet brown rice

Mix and set for 8-10 hours on LOW. When it is done the next day, mix well and add:

  • 1/4 c your choice of sweetener, I used coconut sugar
  • 1/2 c to 1 c your choice of milk, I used almond (depending on the consistency you want: for thicker add less milk and for thinner add more)

Serve with Vegan “Condensed Milk” or “Thick Cream”

My secret are frozen bananas! In a high speed blender, purée together:

  • 2 frozen bananas
  • 1 c your choice of milk, I used almond

Vegan Champorado 5

Garnishes (optional)

  • more coconut sugar or your choice of sweetener
  • cinnamon, optional

Vegan Champorado 6

Now mix it all up and ENJOY!

Vegan Champorado 7

Filipinos love the contrast of sweet and salty and Champorado is traditionally served with tuyo (dried fish). I grew up eating it with bacon crumbles too. I didn’t have tempeh bacon or another Vegan option on hand, but let me know if you try something salty with it. We enjoyed it as is.

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Sweet Rice Cakes: Quick, Healthy and Gluten-Free

26 Jan

When I asked my son what he wanted for breakfast, he smiled at me and hugged me tightly, “Cupcakes!”

Really?  Hmmmmpf!  Let’s just say I made an extra effort to be sure he enjoyed his healthy meals today.

green-sundae2001

For breakfast, we had our favorite Green Sundae.  It is always a big hit!  Instead of oranges, bananas and avocado, today I substituted pears for oranges.  Delicious. My hubby actually prefers it with pears.

Sweet Rice Cakes

For a snack, I made Palitaw, which I grew up eating for ‘merienda’ (snack time).  It’s quick and easy to make.

1. Boil water.

2. Make a thick batter of Sweet Rice Flour and water. Make sure the batter is thick enough so you are able to form small balls and then flatten them in your hands to resemble pancakes. The batter is not as sticky when your hands are a little damp with cold water.

3. Carefully drop the cakes in boiling water.

4. When the cakes resurface and float, they are done.

5. Carefully lift the cakes out of the water and place on a plate.  Sprinkle with equal parts Sucanat (dehydrated cane sugar) and coconut (I used raw dehydrated coconut, but freshly grated mature coconut is traditionally used). You can also add a little mixture of sesame seeds and salt.

6. Serve.

My son ate two pieces and exclaimed, “Mama! This is the best!”

I guess he didn’t miss his cupcake.

Cream of Buckwheat

4 Mar

 

Cream of Buckwheat

Buckwheat is actually a fruit seed, not a grain as widely thought.  It is high in manganese and contains more fiber per volume than oats.  Manganese is important in various functions in the body including bone formation, thyroid function, formation of connective tissues, sex hormone function, calcium absorption, blood sugar regulation, immune function and in fat and carbohydrate metabolism.

This is a nice and simple raw breakfast porridge that can vary according to fruits in season and spices used.

Soak overnight:

2 cups raw buckwheat groats

Drain and rinse in the morning and place in food processor with:

pinch of sea salt

tspn of cinnamon or vanilla or cardamom, optional

1/2 cup pitted dates

4 ripe bananas

1 – 2 cups water, depending on consistency preference

Top with:

berries of choice

raw honey

Enjoy!

Transitioning into Raw Breakfast

26 Apr
I read somewhere that some families transition into raw by eating raw meals for breakfast and lunch and then eat comfort foods for dinner.  It has not worked that way for us.  I always offered something raw in each meal, but we never shared a raw meal together.  I have been preparing raw juices and raw green smoothies (the latter at least once a day) for my family for almost a year now.  Yet, it is only this week that as a whole family we have shared a purely raw meal for breakfast – and everyday this week!  What made this week a success?  I made a concerted effort to really think WHAT my husband and son would love to eat for breakfast.  Favourite non-raw items would be pancakes, waffles, Wheetabix boxed cereal (yuck), oatmeal, juices and fruits. How could I convert that these to raw?

Here is the breakfast plan that I pulled off last week with success.  “Success” means that my son and husband actually enjoyed it with no complaints AND for a whole week.

What was on the menu?  Green smoothies daily with one or two of the following raw foods: applesauce, banana with chocolate fudge, breakfast pudding, oatmeal or “muesli” and homemade raw yoghurt with fruit.  Never mind the rules about food combining and drinking greens before the meal or having fruits first… I’ll ‘teach’ them that later on, but for now I am pleased that they are satisfied with their raw breakfasts.

Our substitution for Wheetabix: pudding with ground flax seeds
Breakfast Papaya Pudding with Flax Seeds
Puree in a blender together:
2 small papayas
3 medium bananas
2 tbspn raw tahini
Top with:
golden flax seeds, ground in a coffee grinder (amount varies according to who is eating it and you can substitute this with other seeds or nuts)
berries 

Breakfast Mango Pudding with Flax Seeds
Puree in a blender together:
2 mangoes
1 banana
1 tspn raw tahini

Top with:
golden flax seeds, ground in a coffee grinder (amount varies according to who is eating it and you can substitute this with other seeds or nuts)

berries

Our raw oatmeal or “muesli”

Raw Oatmeal or “Muesli”
Soak overnight, rinse and drain well:
2 cups raw oat groats (if you can’t find whole oat groats, you can use steel cut or rolled oats but these are not raw)
Blend in food processor with:
3 apples, cored, no need to peel
1 cup dates, seeded (you can soak these overnight if you wish)
1 tbspn lemon juice
1 tsp cinnamon
1 cup raw nuts, soaked overnight, rinsed and drained (optional)
Top with honey and raw yoghurt if desired.

Raw Homemade Yoghurt topped with Raw Local Honey
I have been debating in my mind about raw dairy for the last few years.  In Ayurveda, dairy is best consumed if raw.  Some naturepaths, on the other hand, believe dairy in any form is not good for the body.  In my view, whatever is processed and whatever causes harm to an animal is bad.  Both cause toxins in our body because adulterated milk changes its natural state, making it more difficult for us to assimilate and digest AND inhumane treatment of animals for our benefit brings negative energy into the food we eat, which causes toxins in our body.  I don’t agree with consuming too much soy, so soy yoghurt and milk are out of the question.  (Click here for The Dark Side of Soy and Is Soy Healthy?)  I have bought packaged  organic rice milk – but really, it is ‘dead’ food, unless I make my own.  I could make fresh almond milk and try to make some kind of nut yoghurt but would my family eat it?  They haven’t enjoyed almond milk but admittedly, I’ll have to try  harder at it. So, that brings me down to raw dairy.   What is raw milk?  It comes from cow, goat or sheep and is unadulterated pure milk.  Rawmilk.com and Rawmilk.org are full of information. And after 2 weeks of trying raw dairy out, my son and husband are sold on it. 

Raw Yoghurt
Mix together:
1 quart raw milk (we use goat’s or cow’s, but prefer goat’s)
culture (1/2 cup of fresh live yoghurt or 1 packet of culture)
You can use your dehydrator and leave the mixture there for 48 hours until thick.  Or you can use a yoghurt machine (but this will heat your yoghurt over 115F and kill enzymes). Or find another warm place in your house – we used to use our oven with the light on.

Resources:
Dairy Connection – I have heard they sell the best pure cultures.
More on different methods of making yoghurt.

How about failures last week?

Raw Coconut Banana ‘Pancakes’ My boys are not into eating fruit leather, which these tasted like.  BUT with banana filling, they are delicious… at least I thought so.
Puree together:
2 bananas
2 fresh coconuts, juice and meat
Place on Tex-flex sheets in dehydrators for about 6 hours until dry but still pliable.  Fill with bananas and chocolate fudge.