Delicious, nutritious and satisfying breakfast beyond your everyday oatmeal.
Serves 4-6
2 cups millet
4 cups water
1 15 oz can coconut milk
1/2 cup unsweetened shredded coconut
2 tablespoons sugar or agave
Pinch of sea salt
Fresh, seasonal fruit
In a heavy bottomed pot with a lid, combine the millet, water, coconut, coconut milk, sugar, and pinch of salt. Bring to a boil. Cover with the lid and turn the heat down to low. Cook for 20 minutes (or longer if you like your millet softer). Divide into bowls, and top with fresh fruit and more coconut, if desired.
Enjoy!
Forget heading to your favorite pancake restaurant, these pancakes will hit the spot. Light-as-air pancakes topped with maple syrup, macerated strawberries, and vanilla whipped cream - hard to resist!
Serves 6
For the Strawberries:
1 pint strawberries
3 tablespoons sugar
Remove the stem and slice the strawberries. Toss the strawberries with the sugar in a bowl. Set aside while you make the pancakes to macerate. Stir them occasionally.
For the pancakes:
3 cups unbleached A/P flour
2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons sea salt
3 eggs, separated
1 teaspoon vanilla extract
3 tablespoons olive oil or melted butter
2 cups water
Beat the egg whites until stiff peaks form. Set aside.
In a large mixing bowl, combine the flour, baking powder, sugar, and sea salt. Add the egg yolks, vanilla, olive oil or butter, and water. Whisk together well. Fold in the egg whites with a rubber spatula. Don't mix them in completely; the egg whites give these pancakes their fluffiness.
Heat a griddle to medium to medium-low heat. Put some olive oil or butter in the pan so that the pancakes don't stick. Drop the batter using a 1/4 cup measuring cup. Flip the pancakes when bubbles form on the top. Cook another minute or two on the other side. Keep in a single layer in a warmed oven until serving time.
For the Whipped Cream
1 cup whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar
In the bowl of a stand mixer with the whisk attachment or with an electric mixer, whip the whipping cream along with the sugar and vanilla extract until thick.
Stack your pancakes and top with the macerated strawberries and whipped cream. Serve with warm maple syrup if desired.
Enjoy!
This is the best Banana Cream Pie I've ever had. I top mine with a Chocolate Sauce and Roasted, Salted Peanuts. This is a pure slice of heaven in my book!
Makes 1-9" pie
For the crust:
4 tablespoons butter, melted
1 lb vanilla sandwich cookies (about 24 cookies)
Preheat the oven to 350 degrees.
Crush the cookies and combine with the melted butter. Push into a pie pan. Bake for 15-20 minutes, until golden brown. Set aside to cool.
For the Custard:
3 egg yolks
2 tablespoons tapioca starch
3/4 sugar
1 1/2 cups half and half or milk
1 tablespoon butter
1 teaspoon vanilla extract
Pinch of sea salt
2 bananas
In a heavy-bottomed pot, whisk together the egg yolks, tapioca starch, and sugar. Next, whisk in the half and half, butter, and pinch of sea salt. Place the pot on the stove and turn the heat on to medium to medium-low. Whisk the custard, stirring constantly until thickened, about 5-10 minutes. Remove from the heat. Let cool a few minutes and then whisk in the vanilla extract. Set aside to cool.
Slice the bananas and layer them over the crust. Spoon the custard over the sliced bananas. Cover with plastic wrap and refrigerate for 2-4 hours.
For serving (whipped cream, chocolate sauce, peanuts):
Whipped Cream
1 cup whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar
In the bowl of a stand mixer with the whisk attachment or with an electric mixer, whip the whipping cream along with the sugar and vanilla extract until thick. Be sure to not over whip the cream! Place the whipped cream over the custard and spread out evenly.
Chocolate Sauce & Peanuts
2 tablespoons butter
2 tablespoons half and half or cream
1/2 cup dark chocolate, chopped or chocolate chips
1/4 cup roasted and salted peanuts, roughly chopped
In a small saucepan, melt the butter over low heat. Add the half and half or cream, just to warm-only for about 10 seconds. Remove from the heat and whisk in the chocolate, stirring constantly until smooth. Spoon over the whipped cream on the pie. Top with the peanuts. Serve immediately, or refrigerate for a couple of hours before serving.
Enjoy!
