Here’s a little secret: you don’t need caffeine to start your day!
Or at least, not exclusively, LOL.
For a long time I’ve been looking for a delicious and nutritious alternative to my morning second coffee. (For some reason, I always need two).
I wanted to drink less caffeine, but couldn’t find anything that would be energizing and satisfying enough to warrant the break of fast. (I had been doing intermittent fasting for a while, and even though I stopped now, I am still only drinking black coffee or tea, no milk no sugar, in the morning till late breakfast or lunch).
However, I’ve noticed that after a lot of black tea and coffee on an empty stomach, my belly was not happy, so I decided to try something different.
And this warm maca cocoa drink fit the bill perfectly. It tastes so good! Packed with the goodness of maca powder, cocoa, flax seeds, and plant-based milk, it provides me with a natural energy boost to kick start my day, satisfies my senses, and gives me some serious nutrition for my brain (yay!).
But, Joanna, is it really better than a smoothie in the morning? You may ask.
Well, it depends what you’re in the mood for. Sometimes a girl just wants something warm (and maybe it’s a sign that the fall is coming).
And if you have a milk frother, then it will be even more amazing, I promise.
I have to say, flax seeds make this drink very filling and satisfying, so definitely try it. Alternatively, if you don’t have flax, you can experiment with adding chia seeds. The consistency will be different, but the texture can be even more exciting, IMHO 🙂
So, here is the recipe.
Recipe: Energizing Maca Cocoa Morning Drink
Ingredients:
1 cup of unsweetened plant-based milk (almond, soy, oat, or your preference)
1-2 teaspoons of your favorite natural sweetener (such as maple syrup, agave nectar, or honey for non-vegan option)
A pinch of sea salt (optional)
A dash of vanilla extract (optional)
Method:
1) Pour your plant-based milk into a small saucepan and heat it over medium-low heat. Be careful not to bring it to a boil; you want it hot but not scalding.
2) While the milk is heating, combine the maca powder, cocoa powder, ground flax seeds.
3) Once the milk is hot, slowly whisk in the dry mixture. Keep stirring gently to prevent lumps from forming.
4) Flavor it Up (Optional): For an extra layer of flavor, you can add a dash of vanilla extract or a pinch of cane sugar or maple syrup.
5) Simmer and Serve: Allow the mixture to simmer for a few minutes, stirring occasionally. This will not only infuse the flavors but also help thicken the drink slightly due to the flax seeds. Give it a taste and adjust the sweetness or cocoa flavor if necessary.Once everything is well combined, pour your warm maca cocoa morning drink into your favorite mug.
Garnish (Optional): You can garnish it with a sprinkle of cocoa powder or a dash of cinnamon for an extra touch of flavor and visual appeal.
Sip Slowly: It’s hot! Take your time savoring this delightful, energizing drink. Enjoy the subtle nutty notes from the flax seeds and the earthy richness of maca and cocoa.
Now, you have a wholesome and invigorating morning drink that’s caffeine-free, vegan-friendly, and brimming with nutrients. It’s the perfect way to wake up your body and mind without the jitters of coffee. Cheers to a healthier morning routine!
And if you worry about buying exotic ingredients from far away places, I respect that. I try to do that, too, most of the time.
If that’s you, try to come up with a combination that is from ingredients that grow locally, where you live. For me, it would be flax seeds, oat milk, kale powder, and hemp seeds, for example, which is a combination that I might try as well.
However, you should also know that any plant food is much better for the planet than any animal-based food, no matter how it was produced and transported.
So, should you give maca a try?
According to numerous internet sources, maca, the star ingredient in this recipe, has many health benefits.
Energy and Stamina: Maca is known for boosting energy levels and endurance, making it a natural energizer.
Hormone Balance: It can help regulate hormones, especially in women, alleviating symptoms of menopause and PMS.
Mood Enhancement: Maca may improve mood and reduce symptoms of depression, thanks to its adaptogenic properties.
Nutrient-Rich: Maca is a good source of vitamins, minerals, and antioxidants, supporting overall health.
Bone Health: Some studies suggest it may enhance bone density and reduce the risk of osteoporosis.
Adaptogenic: It may help the body adapt to stress and maintain balance in various bodily functions.
All of these sound great to me. AND it tastes great!
It’s important to keep in mind that individual responses to maca can vary, and it’s always best to consult with a healthcare professional before adding it to your diet, especially if you have any underlying health conditions.
Sip on our warm maca cocoa morning drink and cheers to a healthier morning routine!
Remember that individual responses to maca can vary, and it’s essential to consult with a healthcare professional before adding it to your diet, especially if you have any underlying health conditions.
Today I want to share with you a delicious recipe for a veggie-tofu scramble with one special secret ingredient, called kala namak. (And if you’re not familiar with kala namak, I have to warn you that the first time you try it will amaze or disgust you!) It’s a perfect follow-up to a green smoothie on a lazy Sunday morning.
(Side note: I used to have a smoothie first thing in the morning, and then about 11-12AM I was ready for another smoothie, or something more substantial. Today my routine has changed, and I don’t make smoothies as often. I often fast the whole morning, drinking only coffee or water, and then go straight to lunch.)
The recipe below is a perfect breakfast/brunch or even lunch/dinner dish – it’s healthy, low-fat, and cholesterol-free. It takes about 20 minutes to prepare, or less, if you do some prepping, like chopping your veggies in advance.
But first a picture of my smoothie….(yum…)
(You can even put a some tofu into a smoothie, as I did here, to make it more filling. :-))
Veggie Scramble Recipe (with Tofu)
If you don’t love tofu, you are certainly not alone. For me, it wasn’t the love at first bite, if you know what I mean ;-). However, as I experimented more and more, I learned to absolutely love it. Now I cannot imagine my life without tofu and I use it often, at least a couple of times per week.
If you’re new to tofu, it’s worth to try different brands and types, and experiment with recipes. For example, the silky tofu is just to die for in deserts (such as this chocolate mousse), while the super firm one will do great in veggie-tofu scramble or stir-fried in slices in sesame oil with some soy sauce and maple syrup.
Part of the success of the tofu scramble may be in the recipe. When I first tried tofu scramble, I used Isa Moscowitz’ recipe from the “Vegan Brunch” book, and the dish turned out perfectly.
If you think of tofu scramble as a bland, boring dish, that’s a sad substitute for an egg-scramble; you’ll be pleasantly surprised. Isa’s tofu scramble is by no means bland, bursting with flavor and aroma. You won’t miss eggs, I promise! (Unless you are a die-hard meat-and-dairy eater like my husband, that is, but even he’s gotten used to the scramble and now loves it just as I do).
The Secret Ingredient for Egg-Free, but Just-Like-Eggs Dishes
Over time, I modified the recipe to suit my taste and the contents of my pantry. One major modification has been adding a big pinch or two of kala namak. It’s an ingredient that makes all the difference in recipes that traditionally used eggs, such as egg salads, mayo, etc.
Kala Namak or Himalayan black salt, sanchal, kala loon or black lava salt is an ingredient you absolutely must have in your kitchen! It adds an AMAZING EGG FLAVOR to otherwise all plant-based, egg-free, cholesterol-free, cruelty-free recipes, such as no-egg salad, tofu no-egg scramble, egg-free mayo, and many others.
If you’ve never tasted it you’ll be SHOCKED just as I was when I tried it for the first time (I swear my eyes got as big as the saucer in which I mixed my first no-egg salad). I was expecting an okay taste and was absolutely blown away at how similar to chicken eggs it smelled and tasted. It was so very strange and cool!
Turns out that chicken eggs’ taste has nothing to do with the chicken, but everything to do with the Sulphur content of the egg. And it’s the Sulphur compounds in the black salt (which is actually pink in color) make the salt taste and smell JUST LIKE CHICKEN EGGS.
(Note: Those who are not accustomed to black salt often describe the smell as similar to rotten eggs. Some people find the smell offensive, just like the smell of slightly rotten eggs, in fact, for some reason my egg-loving family consider the smell of the salt by itself repulsive, but don’t worry, once the black salt is mixed with other ingredients of the dish they love it. So don’t worry, even if you find the smell questionable, once it’s incorporated into the recipe—it’s much more subtle, deepening the flavor of the whole dish.)
2 Tbsp olive oil (optional, I like to simply sautee in a little bit of water, but maybe if you want to really brown the tofu, you can use some olive oil)
3 garlic cloves, minced (I used more, just because I like it)
1 onion, chopped
1 lb firm or extra firm tofu, crumbled
1/4 cup nutritional yeast (optional)
1 slice of vegan cheese, use the one that melts well (optional)
Fresh black pepper to taste
Instructions
Mix the spices (cumin, thyme and turmeric and salt) together with the water in a small cup.
Preheat a large, heavy-bottomed pan over medium-high heat.
Sauté the garlic in olive oil for about a minute.
Break the tofu apart into bite-size pieces and sauté with the garlic for about 10 minutes, stirring often.
Get under the tofu when you are stirring, scrape the bottom, and don’t let it stick to the pan, using a spatula to get the job done.
The tofu should slightly brown on at least one side.
The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate. Conversely, if the scramble seems dry add splashes of water until it’s nice and moist.
Add the spice blend and mix to incorporate. Add the nutritional yeast, vegan cheese, and pepper. Cook for about 5 more minutes. Serve immediately.
Notes
Total Prep And Cook Time: 20 Minutes
Serves 4 - 6
Nutrition Data Per 117g Serving: 107 cal, 3g carb, 7g fat, 251mg sodium, 1g fiber, 11g protein, low Cholesterol, good source Calcium, Iron, Magnesium, Phosphorus, Copper, Selenium and Manganese.
You can include these additions to your scramble by themselves or in combination with one another:
Potatoes: Cook 1-2 potatoes, cubed, in water until almost tender. Strain and add to tofu to brown on the skillet.
Mushrooms: Chop the mushrooms and add to tofu.
Onions: Chop 1 small onion. Add along with the garlic and cook for about 5 minutes, until translucent. Proceed with recipe.
Red Bell Peppers: Remove stem and seeds and finely chop 1 red bell pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
Another great ingredient to add is vegan cheese. Choose one that melts well, it will add wonderful cheesiness to the scramble.
I wanted to make a scramble with potatoes, so I cooked 2 small potatoes, cubed, and added them to the tofu to brown with the spices. I also had wanted to make a veggie scramble separate from the tofu (I wanted to add A LOT of veggies), so I sauteed them in a separate pan. I used some garlic, onion, mushrooms, zucchini, red pepper and spinach. I didn’t use the same spices as for the scramble. I only added a bit of tamari sauce and pepper. I served it together with tofu.
It was a delicious and very satisfying brunch!
This scramble recipe is really filly and versatile. Try it for brunch, lunch or casual dinner; on Saturday or Sunday. (Or any other day, really :-)).
4 Tips For Tofu Scramble Success
Here are some more tips on how to make tasty tofu scrambles:
1. To make the best tofu scramble, choose extra firm tofu.
2. Some people like to press their tofu before using it in recipes. (Personally, I never do that, but you may want to try.) To make the scramble, remove tofu from the package and wrap it in a paper towel. Then, wrap it in a dish cloth. Place wrapped tofu between two cutting boards with a few heavy books on top. Press for about 15 minutes. You’ll notice the water draining out of the tofu.
3. Crumble the tofu into a bowl; toss with spices (ground turmeric will give your scramble a golden hue), nutritional yeast, and a few dashes of tamari or soy sauce. Mix until well-coated. Let mixture sit for 10 minutes while you prep the veggies.
4. Saute the veggies in a touch of oil or veggie broth until just tender. Set aside. In the same skillet, brown tofu, then fold in the veggies. I like zucchini and fresh corn in the summer; mushrooms, bell pepper, and broccoli anytime of year; and sun-dried tomatoes, collard greens, and pesto in the fall. (For more tips, see this article in Vegetarian Times).
When fruits and veggies are plentiful, EAT THEM UP!
And when blending, remember that GREEN SMOOTHIES are not the only game in town :-). (Hint, hint: RAW SOUPS are FANTASTIC for those who crave something more savory.)
2 ripe avocados, halved, pitted, peeled and diced 4 cucumbers, peeled, seeded, and chopped ½ jalapeno pepper, seeded and finely diced (optional) ½ cup chopped fresh cilantro, plus a few springs for garnish 4 tablespoons fresh lime or lemon juice 1 clove garlic ½ cup of water Salt and pepper to taste
For garnish 1/2 cucumber, thinly sliced 1 julienned radish ½ red bell pepper, cut into strips ½ cup fresh corn kernels
Method Put the avocados, cucumbers, jalapeno pepper, cilantro, lime juice, lemon juice, water, and a dash of salt, if using, in a blender and process until smooth. Taste and adjust the seasonings if necessary. Cover and refrigerate until chilled, about one hour or up to 3 hours. Ladle the soup into bowls and garnish each portion with radish, bell pepper, corn, and cilantro.
Variations Substitute cilantro with chopped fresh dill for tasty cucumber-dill soup. Add 1 cup chopped spinach or lettuce. Garnish with cashew sour cream. To make cashew sour cream, squeeze some lemon juice into thick cashew cream (see the Cashew Cream Recipe).
***Be sure to share it on social media with anyone who’ll listen 😉 ***
Chia seed recipes, such as this chia seed pudding, are all the rage lately, and for good reason. Chia seeds, when combined with water, juice, or milk, gel up and thicken, creating the most delightful smooth, tapioca-like texture that is perfect for chia smoothies, puddings, and other desserts.
Chia pudding a quick and easy breakfast or snack (no cooking required!) is the perfect option when you are on the go. It features nutrient-rich chia seeds, rich in fiber, anti-oxidants and omega-3 fatty acids. It’s a definite upgrade from processed breakfast cereals or commercial puddings!
What’s interesting is that chia is an ancient crop that is experiencing a renaissance. The little black and white seeds used to be a staple of the Incan, Mayan and Aztec cultures, along with the Native Americans of the southwest.
Many chia pudding recipes call for soaking the seeds whole, resulting in a tapioca-like texture. Another option is to simply blend all ingredients in a blender for a more uniform, creamy porridge.
The seed flavor is neutral enough that you can add your favorite spices and toppings. In my case, that means vanilla bean paste and banana, with a dash or cinnamon; or perhaps combo of strawberries, coconut, and lime.
2 tablespoons pure maple syrup or agave nectar (or 3 dates)
Instructions
Combine all of the ingredients in a blender, and blend until a uniform texture is achieved. Transfer to a sealed container and allow to chill overnight.
Another option, if you prefer a tapioca-like texture, is to whisk together all of the ingredients, and refrigerate for a simply stir a few hours or overnight.
Make a large batch of this pudding over the weekend, then divide it into individual containers to keep in the fridge, for a quick grab-and-go breakfast all week long. Top with a sliced banana and/or other fresh fruits for a delicious and filling meal!
Chia puddings may take practice to get the texture “just right” to your liking, so feel free to adjust the amount of seeds or liquid to achieve the result you desire.
The taste of chia is very mild and pleasant. That means you can easily combine it with other foods without changing the taste dramatically.
Below is an unblended version. It will have nice “bumpy” texture with slightly crunchy seeds. If you prefer smooth pudding, use a blender.
A note on chia seeds: For best results, I recommend sticking to organic varieties! Nativas Naturals is a trusted brand (this is the one I used for this recipe), and Whole Foods also carries a 365 brand that I enjoy.
Chia Seeds Benefits
They are a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fiber.
So, what are some of the health benefits of eating chia?
* Provides energy
* Boosts strength
* Bolsters endurance
* Levels blood sugar
* Induces weight loss
* Aids intestinal regularity
Chia seeds are said to have:
*2 times the protein of any other seed or grain,
*5 times the calcium of cow’s milk, plus boron which is a trace mineral that helps transfer calcium into your bones,
*2 times the amount of potassium as bananas,
*3 times the reported antioxidant strength of blueberries
*3 times more iron than spinach
*abundant amounts of omega-3 and omega-6 essential fatty acids
Chia seeds are a wonderfully rich source of omega-3 fatty acids. I’ve written extensively about the omega-3s, which are essential for healthy heart, normal blood sugar, healthy hair, skin and nails. An ounce of chia seeds also contains 18% of your daily calcium needs, which is three times more than cow’s skim milk!
They are a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fiber. Like flax, chia is highly hydrophilic: the seeds absorb water and create a mucilaginous gel. They can hold 9-12 times their weight in water and they absorb it very rapidly – in under 10 minutes. One advantage of chia is that because it has such a high antioxidant content, the seeds stay stable for much longer, whereas flax, for example, may turn rancid. (via NaturalNews)
Chia Seed Side Effects
Also, be sure to check with your doctor before regularly adding chia seeds to your diet if you are on any blood sugar or blood pressure regulating medication–> chia seeds naturally help regulate both, and may make your medications too powerful, so your doctor may want to reduce your dosage.
Where to buy chia seeds?
Chia seeds can be quite expensive, but keep in mind that you’ll only use a teaspoon or so when making a smoothie, while still getting lots of valuable nutrients. If you cannot find chia at your local health food store, perhaps you can buy them online, for example, on Amazon:
One of the biggest factors that may hinder your efforts when trying to lose weight or eat more healthfully is time management.
Mornings in particular seem to be a challenge as this is the time you may feel the most rushed. As you wake up in the morning and continue to push the snooze button for that additional five minutes of sleep you may be sleeping away the most important meal of the day. Instead, you can start your day off right with super food smoothies as a healthy breakfast.
With the right planning, it is really quick and easy to start your day off right with a breakfast smoothie. Simply keep a supply of fresh greens, vegetables and fruits always available, throw those you want each morning in the blender, and enjoy a quick and simple breakfast at home or on your way out the door. You’ll find that mornings start better with a delicious morning smoothie. Here are some tips to make it easier for yourself:
1. Prepare your ingredients in advance. If you know you are going to be in a rush, prepare the ingredients ahead of time. One way to do it is to use resealable plastic bags or containers to keep the exact ingredients for a smoothie. Put 2-4 cups of greens, the fruits of your choice (pre-cut and de-pitted if necessary), as well as veggies; sprinkle with some lemon juice to prevent browning (especially, when using avocado, apples or pears), and add any grains, nuts and seeds that you want, close the container or seal the bag, and place it in your fridge. You can prepare ingredients for a couple of days of smoothies. Then, when the time comes, you’ll only need to take the bag/container out of the fridge, transfer them to your blender, add liquid, blend, and you’re ready to go.
2. Add some superfoods for extra boost. It is a good idea to have a nice handful of a few of your favorite superfoods on hand for when you want to boost your blends. You do not need ALL the superfoods out there, just a few. I think 3-5 is a good number. Here are a few examples: spirulina powder, maca powder, goji berries, cacao powder, cacao nibs, hemp seeds, flax seeds or oil, chia seeds, acai powder, mesquite powder, lucuma powder, wheatgrass powder, superfood blends, green tea powder (matcha) and more. Choose a few and experiment with boosting the nutritional wellness of your blend.
3. Invest in a portable bottle and super-wide straws. This way you’ll be able to take your smoothie with you. You may choose a translucent bottle, or one that conceals the color of your drink.
How about pina-colada-type smoothie for breakfast? This pineapple smoothie will make you smile all day!
1 cup fresh pineapple, cut into pieces, or frozen pineapple chunks
1 cup strawberries, fresh or frozen
1 ripe banana (optional)
2 leaves of spinach or other leafy greens
1 cucumber, peeled and/or 2 stalks of celery
a piece of fresh ginger (optional, it gives the smoothie nice “zing” that I love)
1 cup water (more or less, to desired consistency)
This winning combination of limes and oats creates a smoothie that’s both filling and refreshing.
2 cups non dairy milk (use whatever you like or have in your kitchen: oat, rice, soy, almond, hemp, coconut, etc. )
2 bananas, fresh or frozen.
2 cups leafy greens (spinach, Swiss chard, kale, etc.)
1 handful of parsley
2 tablespoons sunflower seeds (or other seeds or nuts that you have). Pre-soaking your seeds and nuts is recommended, but not required.
¼ cup of dates (or any other dried fruit)
1 cup oats
Juice and zest of 4 limes
1 1/2 cup mixed berries (I use frozen mix of strawberries, raspberries, blueberries and blackberries)
2 or 3 celery stalks
2 bananas (you can use less if you want a less sweet smoothie)
a slice of ginger root (optional, it gives the smoothie a little tangy kick)
1/4 avocado (optional, for more creaminess)
2 cups kale or other leafy greens (optional)
1 cup water (or a little more, depending on how thick or thin you like it)
Spinach-Mango Green Smoothie
1 large banana, ripe
1 cup mangoes
1/2 cup strawberries
5 oz spinach
1 1/2 cups water
4 cups organic baby spinach or other leafy greens (you may use less if you are just starting up with green smoothies)
1 cup pomegranate seeds or juice
1 cup blueberries, frozen
1 cup strawberries, frozen
3 dates, cut in half (optional)
2 tablespoons flaxseeds, ground
1/2 avocado, optional
1 large orange, peeled or two small tangerines (seedless)
1 cup kale or spinach (or any variety of greens you have- collards, chard, arugula, parsley)
1/2 small avocado
1/2 cup apple, chopped
1 cup coconut water, grapefruit juice or water, chilled
1/2 cup ice or frozen grapes
1/2 banana (optional, adds creaminess)
1 Tbsp lemon juice
Version #1 with Non-Dairy Milk
2 ripe mangoes, pitted, peeled and roughly chopped, or 2 cups frozen mango chunks
1 cup vanilla non-dairy milk, such as almond, flax, or soy
1 cup light coconut milk
1/2 cup ice cubes (optional)
1/2 teaspoon ground cardamom (optional, to taste)
Version #2 with Cashews
2 ripe mangoes, pitted, peeled and roughly chopped, or 2 cups frozen mango chunks
1/4 cup cashews
2 cups water
4 small dates, pitted
1/2 teaspoon ground cardamom (optional, to taste)
1/2 cup ice cubes (optional)
If using cashews, start by blending them with water until smooth.
Add all ingredients to your blender, and blend until creamy.
You may need to add a bit more water or milk, depending on how thick you want your lassi to be.
Pour into a glass, sip, and smile!
The benefits of a smoothie in the morning include:
Super nutrition to jump start your day. For many people, breakfast is the most important meal of the day. Not only does a good breakfast provide needed nutrition for your body, it can actually jump start it by increasing your energy level and increasing your metabolism to encourage it to work more effectively. If you are trying to lose weight, not eating breakfast may sabotage your efforts. Although some people do well on little or no food in the morning, for most of us having meal at breakfast time can actually help to encourage weight loss. A super food smoothie in the morning floods your body with essential vitamins, mineral and phytonutrients that will not only satisfy hunger but provide the fuel for your body’s systems to work at their best.
Super quick and easy to make. With the needed ingredients on hand you simply need to add them to a blender in the morning and within only a few minutes you’ll have a nutritious smoothie full of essential vitamins and minerals as well as full of flavor.
Smoothies are very portable. Simply pour the smoothie into a travel save mug or container and drink it on your way to work. For those who spend the last minutes of the morning sleeping you’ll find that smoothies are a great way to reclaim breakfast.
Smoothies fill you up. Because super food smoothies have high quality ingredients you will find that beginning your morning with one will make you feel fuller longer. You’ll be providing your body with all of the nutrients it needs to have the energy to make it through the morning.
Other Healthy Breakfast Ideas
If you are still hungry after your smoothie, or would like something different than a blended drink, here are some other healthy choices for breakfast:
Oatmeal is one of the easiest breakfasts to prepare. It’s also one of the cheapest and healthiest (find out more about health benefits of oatmeal here). I like to use the quick-one-minute rolled oats for a quick, no-cooking-required healthy breakfast. I soak them for a few minutes in almond or soy milk, and toss in some dried fruit, nuts and seeds for even more nutritional benefits.
This may not seem like a quick breakfast idea, but it can be – if you prep your veggies in advance. Whenever you are not in a hurry, e.g., when you are cutting vegetables for a soup for dinner, cut some extra veggies and save them in a container in your fridge for later. Then, in the morning, simply heat a thick bottomed pan, add the veggies with a few tablespoons of water, some spices (I like to add a french herb mix – which contains majoram, thyme, and other herbs, as well as some cumin, and tamari sauce), and saute the vegetables for a few minutes. You can even leave them on the stove – on low heat, covered keep water from evaporating and prevent burning, while you are getting dressed.
Here is the recipe for a veggie-tofu scamble. You can skip tofu and simply sautee vegetables, such as onions, mushrooms, zucchini, peppers, tomatoes, spinach and other.
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
Blending in Vitamix
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this green smoothie and healthy recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
This is one of the first egg-free pancake recipes that I tried. It’s truly easy to skip the eggs in most recipes, once you learn about substituting eggs in baking and cooking.
If you are wondering why I recommend that you substitute eggs with plant ingredients in all your favorite recipes, read this post – it explains it all.
This recipe calls for rolled oats and dried cranberries, which I substituted with frozen blueberries. It’s perfect for Sunday breakfast or brunch (after you had your spinach smoothie ;-))
Egg-free, Dairy-Free Pancakes
Makes about 10 medium pancakes
Allergy Note: contains wheat
1 1/2 cups soy milk, rice milk, almond milk or fruit juice
3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup flax seed meal
2 tablespoons olive oil (or other vegetable oil, optional)
3/4 cup uncooked rolled oats
1/4 cup dried cranberries or frozen blueberries
2 tablespoons sunflower seeds
Mix well the first seven ingredients. If using Vitamix, turn machine on and quickly increase speed to Variable 10, then to High and blend for 15 seconds. Add oats, sunflower seeds, and berries. Mix or blend on Variable 1 for 15 seconds. Let sit for 5-10 minutes before cooking to yield best texture and flavor.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
