Breakfast (2)

Breakfast

Chia goes mainstream

Petra Denk by

Chia Pudding with fresh fruit: an affordable superfood breakfast for the whole family.

OK. I admit hereby officially. I am a mainstream consumer. I don’t care for pretty flight mangoes or even the delightfully fresh-looking hand washed organic Babysalad-mix. No, I am drawn to the huge special offer containers - just like most people who shop in our store. To defend my honour I have to say that we simply can’t afford always buying expensive organic  food.  How should I feed the four of us plus a Chilean exchange student by hand-picked goods in organic quality? It’s simply not possible, even if I would like to. Our food budget has already risen by 1.5 times since the transition from "normal food" to healthy nutrition with lots of fresh fruits and vegetables. There would be many more exciting, super healthy things that I would like to bring to the table. This includes some of the so-called "superfoods"  with a particularly high proportion of essential nutrients and minerals (for future reference: http://en.wikipedia.org/wiki/List_of_superfoods)

Well anyway  -  I was happy when one of these so-called "superfoods", namely, the chia seeds, were sold in our supermarket around the corner. At a price which is not super cheap, but affordable. The seeds sure look small but they swell to an extent that a family may well have breakfast a couple of times with a glass of chia seeds. The taste of the seeds is fairly neutral - you can sprinkle with cinnamon, honey, chocolate, vanilla or whatever you want, swell it in milk (or coconut milk or vegetable milk) and enjoy it as a pudding with some fresh fruit. In my opinion they taste best with fresh berries, such as raspberries. 

According to literature the seeds are real heroes on the superfood list. Their calcium content is five times as high as in milk.  The seeds also support the calcium absorption in the body. The potassium content in chia seeds is twice as high as in bananas, and the iron content three times higher than in spinach. As I have read, chia seeds also promote the ability to concentrate and remember things and it is therefore often called "food for the brain". So there are many good reasons for Chia, even if it's still too expensive to become a standard food for every day, but it has become a great enhancement for our nutrition and brings variety in our diet..  

Tipp: You may also find many usefull informations and recipes with and about Cia seeds on Katie Mills Blog: dailyhealthclick.com

 

Chia Pudding with fresh raspberries (2-3 servings)

 

  • 4-5 Tablespoons of Chia (Superfood!)*
  • ½  liter of almond milk
  • 1-2 teaspoons of agave syrup
  • 1/2 teaspoon vanilla powder (or vanilla sugar or vanilla extract)
  • 200 grams of fresh raspberries

Read more about Chia-seeds: http://www.naturalnews.com/040564_chia_seeds_omega-3_sources_healthy.html 

Swell the chia seeds in the milk for about 5 minutes, stirring a few times to avoid clumping, season with syrup and vanilla, fill in dessert glasses and serve with fresh raspberries.

 

Read more...

Bircher - Benner reloaded

Petra Denk by

A remake of the original muesli of raw food pioneer Maximilian Bircher - Benner.

Elsewhere I've already mentioned that I 'm a fan of "making new from old." So when my friend served us the old proven original Bircher -Benner muesli for brunch I was immediately inspired. After a research on the Internet I found out that the original recipe made of apples, oatmeal, lemon and sweetened condensed milk wasn’t Bircher-Benner’s invention. He copied it from the herdsmen in the Swiss mountains, who had known this diet for many centuries.
With a cup of almond or rice milk and a dash of agave syrup this old recipe can be transformed to our present vegan standards for healthy nutrition. And I've already tried this at home: It tastes great and is easy to digest because the oats were soaked overnight in almond milk. And: This is a recipe that children really love - and sometimes one of the reasons why the kids want to join us for breakfast. My passion for good old Bircher muesli has even brought me to order an old copy of the 1927 published "Turningpoint Cookbook " by Bircher-Benner. I'm quite curious, if it contains more recipe treasures and I will keep you up to date, in case I find something valuable...

Bircher muesli with nut milk


1 handful of oatmeal
1 cup almond milk (or alternatively cereal or rice milk)
1 apple
½ teaspoon lemon juice
Additional, depending on one’s taste: chopped nuts, raisins and agave syrup or honey to sweeten

Soak the oatmeal overnight in almond milk and mix it with the freshly grated apple and a squeeze of lemon juice. If you like, you can sweeten with agave syrup or make it a bit more crunchy with chopped nuts and raisins.
Tip: You can combine this recipe with all kinds of fruits – I like to mix it with banana, because it gives a good balanced taste to this dish.



Read more...
Subscribe to this RSS feed

Meine Rezepte findest Du in der mealy App
my healthy aperture gallery
Superfood Blogs