Rise and Shine Salad
from Jenn Taylor
Salad is not just for dinner anymore! I love a breakfast salad in the summer with lots of fresh fruit. The orange-pineapple dressing is so refreshing. A great way to start your day!
Mixed baby greens
Your favorite summer fruits, chopped (I love strawberries, peaches, blueberries and raspberries)
Raw toasted sesame seeds
Pineapple Orange Dressing Ingredients
1/4 cup raw cashews
2 oranges, peeled
1/2 cup fresh chopped pineapple
2 Tablespoons apple cider vinegar
2 Tablespoons toasted sesame seeds
Put the greens on a plate and top with fruits and sesame seeds. Blend all dressing ingredients in the blender and serve with the salad. Dressing makes enough for several servings.
Pumpkin Pie Oatmeal
1 15-ounce can pumpkin puree (not pie filling)
2 cups water
2 cups plain almond milk
4 tablespoons dried cranberries
Pinch of sea salt
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves (or 1 tsp of pumpkin pie spice instead of the three above, you can add more if you like it spicier)
2 cups quick cooking oatmeal (not instant)
Maple syrup for serving
Chopped pecans, for serving (lightly toasting them first is delicious)
Additional almond milk, for serving (if desired)
In large saucepan over medium-high heat, combine the pumpkin, water, milk, dried cranberries, salt, cinnamon, cardamom, and cloves. Bring to a boil. Add the oatmeal. Turn the heat down and cook about 15 minutes. Stir often. Once the oatmeal is cooked, serve with maple syrup or agave syrup on the side, chopped pecans to sprinkle on top.
Apple Pie Oatmeal
1/3 cup regular oats
1 tablespoon chia seeds
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of kosher salt
1 1/4 cups almond milk
1 apple, peeled and cut into 1 inch pieces (Granny Smiths are great)
1-1 1/2 tablespoons pure maple syrup plus more for drizzling
1/2 cup unsweetened applesauce
1/2 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice (optional)
2 tablespoon chopped walnuts, for sprinkling on top
In a medium sized pot over medium heat combine the oats, apple, chia seeds, applesauce, almond milk, maple syrup, cinnamon, ginger, and salt. Whisk well.
Heat over medium heat for about 8 minutes, stirring often. When the mixture thickens and the liquid is absorbed, it is ready. Stir in the pure vanilla extract.
Pour into a dish and sprinkle with chopped walnuts, a pinch of cinnamon, and a drizzle of pure maple syrup. Add a tiny bit of almond milk on top.
QUINOA-WHOLE WHEAT BREAD WITH RAISINS
1/4 cup flax seeds
5 Tbsp. red quinoa
12 grams active dried yeast
2 1/4 cups all-purpose flour, plus more for dusting
3/4 cup whole wheat flour
1 Tbsp. kosher salt
1 Tbsp. honey
1/2 cup golden raisins
Heat flax seeds in a 2-qt. saucepan over medium until toasted, 2-3 minutes; transfer to a bowl. Add quinoa to pan; heat over medium until toasted, 2-3 minutes. Add 1 cup plus 2 tbsp. water; boil. Reduce heat to medium-low; cook, covered, until water is absorbed and quinoa is tender, about 25 minutes. Stir in reserved flax seeds; let cool.
Whisk yeast, both flours, and salt in a bowl; transfer to a work surface and make a large well in the center. Whisk honey and 1 1/2 cups water in a bowl and add to well; using your hands, slowly mix dry ingredients into honey mixture until a loose, sticky dough forms. Mix in reserved quinoa mixture and the raisins. Using your hands and a bench scraper to move dough, knead by pulling and folding dough up and onto itself, until puffed and airy, 4-5 minutes. Shape dough into a tight 6" round and drape a damp towel over top; let rest 4 hours.
Lightly dust dough with flour. Knead, by once again pulling and folding dough up and onto itself to incorporate air, until smooth and elastic, about 3 minutes. Shape dough into a tight 6" round; transfer to a lightly dusted baking sheet and chill 1 hour. Arrange racks in lower and top third of oven; place a pizza stone on lower rack. Heat oven to 480°. Shape dough round into a 12"-long oval and pinch ends; transfer to a flour-dusted pizza peel. Lightly dust dough with flour. Use a razor or paring knife to slice a decorative leaf pattern into top of dough, cutting about 1/4" deep. Use a pastry brush to brush dough with water. Slide dough onto pizza stone; bake until bottom of bread is golden brown, about 15 minutes. Transfer bread to upper rack; bake until bread is cooked through, 15-20 minutes more. Let bread cool completely before serving.