For quite some time, I have been thinking about posting some of my favorite recipes. That desire seems to have bubbled around in my soul long enough; now even the Law of Attraction is having folks asking for my recipes. I have to admit, I do enjoy creating yummy vegan food, and more often than not, I am delighted with what I create–or should I say “we” create, since I am convinced that I get vegan spirit help in the kitchen!
So now you will see a Recipes page under the Vegan Living category, where I will archive all the recipes I post. Those of you who subscribe to my blog will automatically see each new recipe I add, since I will be doing so through this blog. Apparently WordPress doesn’t let me have two separate blogs on one website, so hopefully you, my readers, won’t mind a variation to my general blog entries; or perhaps you will enjoy the recipe entries even more!
Many of these recipes began as inspiration from other folks kind enough to share their creations. Thank you fellow foodies! And now I will share my versions produced from tweaking and experimenting, having to convert non-vegan recipes to vegan, or having to make due with what is in my kitchen. If, however, a recipe is minimally changed, and I have recorded the sources, I will share where it came from. I hope these contributions enhance your own culinary enjoyment as well as your body and soul health!
So to begin this new topic, I will appropriately start with… Breakfast!
Most mornings I start of with a bowl of either of my two entirely raw favorites:
Fruit and Nuts with Buckwheat
Fruit and Nuts with Chia Seeds
These are basically the same recipe with just the Buckwheat or Chia Seeds variation, but they are treated differently, so I will explain below.
Firstly, I would like to mention that Raw vegan foods are healthy and full of life. Eating such foods is a way of loving ourselves and staying in tune with our emotions, thus, our soul. Jesus teaches us that it is through our emotions (and mathematics, but that is another topic entirely) that God communicates with us. So if you desire a relationship with God, aligning with God’s principles of love is important. Jesus explains that from God’s perspective, consuming meat, alcohol, or imbibing in other food addictions–like turning to sugar, starch or chocolate instead of feeling emotions–goes against God’s Laws of Love, and thus takes us away from knowing our soul or God. Anything that takes us away from ourselves and God is a sin and has a consequence on our souls.
If you want more information about the benefits of vegan living, my sister, Courtney Pool, who is also learning about Divine Truth, has an in-depth article on her blog that I recommend reading: Veganism, Ethics and Love.
Without any further ado, Here are the details:
The night before: Which one do you want for breakfast? Buckwheat or Chia Seeds?
- For Buckwheat: Put 1/2 C (120 ml) Raw Buckwheat Groats in your breakfast bowl; add at least 1 Cup (240 ml) water to soak seeds thoroughly over night.
- For Chia Seeds: 1/4 C (60ml) Raw Chia seeds (these expand more than Buckwheat); add 1/2-3/4 C water (5/8 C (150 ml) water is probably perfect, but 1/2 C (120 ml) is probably enough. I stir them in with my finger and flick off any ‘clingers’ back into the bowl. Let soak over night.
In the morning:
- For Buckwheat: Pour buckwheat and water through a fine strainer and rinse buckwheats well (to remove slimy coating). Plop buckwheats into breakfast bowl.
- For Chia Seeds: No rinsing. All water will have been soaked up.
They are ready for next step.
Then I add:
- 1/4 t – Himalayan pink salt
And maybe a Tablespoon each of your favorite nuts. These are my favorites:
- Coconut, fine shredded
- Hemp Seeds
- Pumpkin Seeds (known as “pepitas” in Australia)
Then the fruit. I usually use three kinds:
- 1/2 a pear (or whatever is in season; I vary this quite a bit)
- Berries on top
Add little dash (1/4 C/60ml) of home-made Almond Milk (recipe below). Of course you could use store bought nut milk of any kind, but making it fresh is so easy.
Mix it well (gotta get that salt dispersed) and serve.
Almond Milk Recipe:
Anytime the day or night before:
Soak 1 Cup (240 ml) Raw Almonds in a Quart size mason jar with plenty of water (about 3/4 full). Soak at least 6 hours.
Shake well (in the sink with hand over the opening of jar) and pour out water; add more water and rinse well again, until nuts are clean.
Then fill nut jar one more time all the way to the rim.
Pour nuts and water into Vitamix (or other high speed blender that will cream them). Add:
- 1/2 t Himalayan pink salt
- 3-4 Dates
Blend on high for about 80 seconds (I usually just count “One one-thousand, two one-thousand…etc”)
Empty contents into TWO jars. Contents will no longer fit into just one jar. I put one jar into the freezer to keep it fresher longer. (Caution: I use a wide-mouth mason jar for this one, and a loose lid, since freezing can make the contents expand and potentially break a jar if it is a tapered shape or tightly closed.)
Notice I do not strain my almond milk. That seems totally unnecessary to me.
I hope you enjoy your breakfast!