Sprout Your Way to Wellness with Live Buckwheat Granola!

Liven up your kitchen this month with sprouting! It’s simple, you don’t need anything fancy (though a sprouter will be on my Christmas wish list this year) and it’s a fantastic way to turn your favourite foods into superfoods. This simple and delicious recipe for raw sprouted buckwheat granola is the perfect way to sprout your way into this wholesome habit. Buck up and try it!
Brunch
From Food to Superfood
When you sprout a seed, you activate it to begin growing into a plant. Buckwheat, by the way, is not a grain at all but a seed and though named buckwheat, it is entirely gluten-free. Just think, taking a dormant food that’s been sitting on a shelf and sprouting it to life? That’s bound to be good for you! And you’re right, sprouting:
  • Activates the enzymes

The more enzymes in the food, the easier it is for your body to digest and the less energy spent digesting means all the more energy for you!

Holistic fact: experts say there may be up to 100x more enzymes in sprouts than raw fruits and veggies!
  • Makes the nutrients more bioavailable 
A fancy way of saying your body will obtain more nutrients from sprouted buckwheat than non sprouted. And supplying our body with the most nutrients possible is the key to our health.
  • Power up the protein!

Already a fantastic source of protein (being a complete protein like its cousin quinoa),  sprouting enhances this protein profile! In fact, lysine (one of the proteins most abundant in buckwheat) is significantly increased and this protein boosts the immune system making it a powerhouse as we head into winter. Note: the same happens for the vitamin and fibre content too!

  • Incredibly alkalizing to the body

This will significantly reduce inflammation; the underlying cause of most pain and illnesses.

Want to feel energised and alive? Eat live foods!
buckwheat granola
Where to begin: 3 Steps to Get Going and Get Growing!
Step one: Something to Groat About
The search begins in your local health food store where you’ll find organic buckwheat groats. These will be light in colour as opposed to brown which means they have been toasted, this is Kasha and won’t sprout.
Holistic life hacks: finding them in bulk will save you money and time running to get more when you become addicted to the granola! (I admittingly have to hide it from myself to avoid going through an entire batch in one day)
Step two: From Seeds to Sea Monkeys
Now you’re home and ready to take those  gluten-free seeds and bring them to life!
Simply submerge your seeds in water for an hour, then drain them, rinse them, and set them in a strainer with a plate underneath to catch any water, covering the strainer with a nut cloth so they can breathe. Don’t own a nut cloth? Use a thin dish rag, cover the entire top, but leave a side exposed so that they can breathe without drying out.
Now watch the magic happen!
What to look for? They sprout little tails ( just like growing a plant) and start to resemble something along the lines of sea monkeys. It’s a proud moment.. and then you eat them.
Sea Monkeys
Step 3: TLC
A couple of times a day, rinse your buckwheat as the seeds will get slimy and to keep them from drying out. In about 48 hours you will have beautifully sprouted live buckwheat ready to dehydrate! Don’t own a dehydrator? Neither do I (and though I’d LOVE to have this on my wish list, they are very expensive) so I’ll show you how I use my oven to dehydrate instead.
Why not bake them? 
Cooking kills your live food, destroying the enzymes and nutrient value you just cultivated. Dehydrating keeps all it’s benefits alive!
granola
Live buckwheat granola 
This recipe is low glycemic and a fantastic blood sugar stabilizer. It has the sweet, cinnamon spice taste and wholesome crunch of regular granola while being :
Dairy free
Gluten free
Refined sugar-free
Vegan
and wholesomely energizing
Recipe
Ingredients
3 cups sprouted buckwheat
1/4 c coconut nectar
1 tsp maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp alcohol free vanilla extract
Sprinkling of Himalayan salt
Directions
  1. Preheat oven to the lowest setting possible
  2. Mix all ingredients together and adjust flavours as desired.
  3. Spread mixture out evenly on a sheet of parchment paper.
  4. Pop in the oven and prop the door open with a wad of tin foil. Note: setting a fan up in front of the door for circulation will better mimic a dehydrater but isn’t necessary.
  5. Leave to dehydrate for 2-3 hours. This depends on the temperature your oven is set to, how open the door is, etc. Flip them gently with a spatula about every half hour, give or take, to ensure even dehydration.
  6. Remove while golden and crunchy but not entirely brown, you don’t want to keep them in there so long that they cook. Allow 5 minutes to cool (if you can) and enjoy!
The switch up: 
I wanted to give you a super basic recipe with as few ingredients as possible but you can customize this recipe in all sorts of wholesome ways:
  • apples
  • different spices including ginger
  • some carob or raw cacao for chocolate granola
  • soaked nuts and seeds (most only need to be soaked overnight)
  • berries
Enjoy with almond milk, over smoothies, as a salad garnish or in a trail mix (a superfood indeed!)
You name it! So many possibilities to enjoy!
Happy sprouting and wholesome crunching,
Suzanne Eden

Pumpkin Pie Oats with Cinnamon Ice Cream

Just what the holistic nutritionist ordered: pumpkin pie & ice cream for breakfast!
Whether you are still in the spirit of Thanksgiving or just in love with the season of pumpkins, this sweet breakfast will banish cravings, reduce inflammation, and awaken your inner dessert-for=breakfast rebel to supercharge your morning.
pumpkin pie oats
Pumpkin as a superfood:
  • Fountain of youth
    • Potent in beta carotene, a powerful antioxidant to combat toxins and aging!
  • Immunity
    • Vitamins A, C, and K  coupled with beta carotene amp the immune boosting effect of pumpkin
  • Get the skinny
    • High in fibre and low in calories, this holiday staple will help to manage weight (Just not in your conventional pie)
Pump up the Nutrition!
  • This recipe calls for real pumpkin. At my house, we cook them up and bag the extras to put into the freezer and thaw later. This way you are super packing your breakfast with nutrition and avoiding the potential toxins of canned pumpkin.
  • Having used up my stores of chia seeds, this is a basic overnight oat recipe but the addition of  chia will charge this into a high fibre breakfast perfect for a post Thanksgiving gobble down .
oats
 Recipe
Adventure Level: 2/5
Pumpkin Pie Oats:
1/2 cup rolled oats (I like Bob’s Red Mill)
1/2 cup almond milk
4 tbsp pumpkin puree
1/2 tsp cinnamon
1/8th tsp nutmeg
1/4 tsp alcohol free vanilla
1/8th – 1/4 tsp freshly grated ginger
pinch of cloves
pinch of Himalayan salt
Liquid Stevia to taste (I like Sweet Leaf alcohol free)
Ice cream:
1 Frozen Banana
Cinnamon to taste
Instructions:
Combine all oat pie ingredients and put in a glass jar to refrigerate overnight. In the morning, set the oats out and blend the frozen banana until creamy. The more powerful the blender, the faster and easier this will be. Add cinnamon until satisfied, top your oats and enjoy!
The Tasty Switch Up:
What you see above is topped with raw cacao nibs for a little crunch. I later added an organic apple from our tree, simply dicing it up and layering it between the pie and the ice cream for a sweet and juicing contrast of fall flavours.
With full permission to indulge your inner rebel with dessert for breakfast,
Suzanne Eden

A warm and fruity twist on fresh apple cider

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It’s a thanksgiving tradition in my crazy, wonderful family to make fresh cider with the apples from my grandparent’s orchard and one I eagerly anticipate every year. There is nothing quite like that personal connection with your food and nature. This year we used vibrant red apples, nearly the size of my head, and more normal sized yellow ones, my personal favourite with a slightly sour tang. Any blend of apples will create its own unique taste of cider, you cant go wrong. A few apples stolen to munch on and some elbow grease later and you have a beautiful drink ready to sip and savour. After tasting fresh cider, I can promise  that you will never again be satisfied with store bought. It is so worthwhile to find a nearby orchard that sells their own fresh cider. Not only does it taste incredible but it’s much healthier too.

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Here is a fresh, warm take on a classic treat:

Organic apple cider
1 cinnamon stick (optional)
1 organic fruity tea bag

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For the tea bag I used one with cranberry, raspberry, rosehips, and a few other flavours but anything fruity will do.

Simply warm the cider at medium heat with your cinnamon stick until it’s lightly steaming. Remove the stick and pour cider over your tea bag in a mug, allowing it to steep to taste. That’s it! So simple, so incredibly delicious. You can also sprinkle a little cinnamon in there.

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Thanksgiving was truly magical this year. I was surrounded by family, an incredibly gorgeous day, autumn hiking through the back trails of their farm, turkey, dairy free pumpkin pie, bear hugs with the birthday girl (my cousin with me in the photo above)… stop me before this becomes half of the article! What were you grateful for? Better yet, what are you grateful for right now?! Thanksgiving is a perfect reminder for us to be in a constant state of gratitude. After all, with home-cooked turkey and family, who couldn’t be? It is one of the most powerful forces and when you begin to live in a state of gratitude, you will attract to you more things to be grateful for.

“Be grateful for what you have now. As you begin to think about all the things in your life you are grateful for, you will be amazed at the never ending thoughts that come back to you of more things to be grateful for. You have to make a start, and then the law of attraction will receive those grateful thoughts and give you more just like them.”

– Rhonda Byrne – The Secret

Thanksgiving should be everyday, in every moment. I keep a gratitude journal on my bed side table to write at least three things that I’m grateful for every night before I sleep, though it always turns into a full length page at least. When we begin to see in gratitude, we begin to live in gratitude.

With much loving gratitude for you,
Suzanne Eden

Apple Cinnamon Oat Bake With Cinnamon Ginger Swirl Cream

Warm, comforting food is the one thing I’ve really been missing during my weekly travels.

I don’t have a kitchen up at my place (just a mini fridge) so the only warmth I recieve is from what turn into very expensive trips to Whole Foods. I’m one of those people you may find wrapped in a wool sweater on a cool (in my opinion) summer night while the rest of my family boils just looking at me. To me, there is nothing better than the sunrise, a steaming cup of tea, an enticing hard cover and a cozy warm breakfast on a crisp Autumns day! Next time you feel the same, snuggle up and let this be your toasty, feel good breakfast treat.

oat bake

 

Apple Cinnamon Oat Bake With Cinnamon Ginger Swirl Cream

Adventure Level : 3/5

Apple cinnamon oat bake:

  • 1/4 Cup steel-cut oats
  • 1/2 Cup water

Soak overnight and drain most of the extra water out in the morning.

  • 1 Tbsp chia seeds
  • 1/4 Cup coconut milk

Soak about 5 mins, or until the chia seeds gel. Mix oats and chia seeds together, adding coconut milk as needed until it is moist but not too runny.  Then add:

  • 1/2 – 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 diced apple, skins and all
  • 5 drops Sweet Leaf stevia

Pour mixture into a ramekin and bake in the oven at 395 (farenheit) for approximately 15-20 mins, or until top is crisp and slightly browned. In the meantime prepare your cream (it just isn’t the same without it).

Cinnamon ginger swirl cream:

  • 1 medium banana, frozen overnight
  • 3-5 drops Sweet Leaf stevia
  • 1 tsp vanilla extract

Separate your recipe in half. To one half, add ginger (I like about a tbsp) and in the second half add cinnamon. Adjust flavours to your liking and swirl them together to create a marble effect.

Note:

  • You may want to stick the half you’re not working on, back in the freezer until you are ready for it so that it doesn’t melt.
  • I suggest Sweet Leaf stevia because it doesn’t have the same bitter after taste that some stevia brands have. If using another brand you may need to adjust the amount of stevia you use.

When your steaming oat bake is done, simply top it off with your cream and let it melt over your delicious breakfast!

cream

The smell wafting through the kitchen is heavenly, the top is crispy and the center moist. Soft, sweet apples, cinnamon oats, and a cool banana cream softening against this steaming dish is absolute bliss. Enjoy! 🙂

Much cinnamon spiced love!
Suzanne