Raw Pancakes with Maple Syrup

I had these yesterday and they were amazing and so I am compelled to share. The original recipe comes from Evies Kitchen by Shazzie a great recipe book that I highly recommend, I have made changes however, to the original recipe.

Equipment Needed: 

High Speed Blender, Coffee Grinder and a Dehydrater (or you can use an oven on its lowest setting)

Ingredients:

  • 500 ml – spring water
  • 100g – macadamia nuts
  • 150g – raw buckwheat
  • 100g – golden flax-seed
  • 40g – mesquite meal powder (can substitute with lucuma)
  • 40ml – organic maple syrup
  • 1/4 tsp – Himalayan pink sea salt

Method:

The buckwheat will need to be soaked for approximately 30 minutes and ground the flax-seed down in a coffee grinder and put to one side.

Once soaked add the buckwheat and the macadamia nuts to the spring water in a high-speed blender and blend for about a minute, then add all the other ingredients except the ground flax-seed to the blender and again blend for about one minute, then add the flax-seed and continue to blend until you reach a nice thick and pourable mixture, taste at this point and add either more maple syrup to sweeten or salt as your taste prefers.P1020740

Once happy with the mixture pour onto your dehydrator sheets. I managed to use two as I went for a nice thick mixture a thinner mixture and you may need three sheets. It will take at least 8 hours on 115 degrees and will need turning over to dehydrate evenly on both sides.

Then take the pancakes out roll them over place on a plate and serve with either ice cream, maple syrup, bananas or chocolate sauce, whatever your taste buds desire. Their more filling than there cooked cousins so you won’t need much this recipe happily filled 3 adults and two little tyke’s.

Have a rawesome day.

Matt Allen

The Yoga Health Coach

www.theyogahealthcoach.co.uk

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A holistic look into the causes and cures for gout

Gout

This article should have been one of my first releases as its been an intimate part of my journey for many years however, for reasons i share in the attached article  (click the above link gout)i held it back.

I have discovered many ways to heal the body and mind and continue to learn more on a daily basis. I hope this post finds you in great health and if for some reason it finds you whilst your confronting your own personal health problems I hope it acts as a source of inspiration to seek methods of healing that will leave you smiling from your soul as well as your heart.

Have a great day

Matt Allen

The Yoga Health Coach

http://www.theyogahealthcoach.co.uk

find me on facebook at http://www.facebook.com/TheYogaHealthCoach

Disclaimer – no information in this article is intended to replace medial advice.

Curried Vegetable Soup & Pearl Barley

Curried Vegetable Soup with Pearl Barley

I have been on a journey for a fair amount of time now learning the fine art of balancing the spices you add to make a curry source or in this case a soup. I was so happy that I finally got there that I’m left with only two things to do, savour the taste and share the recipe.

Equipment:
2 Pans, Ladle and a hand blender.

Curry Sauce Ingredients: Vegetables:
1 inch fresh turmeric root, 1 cup of Pearl Barley
1 inch fresh ginger root, 1 Leek
1/4 inch red chilli. 10+ English Chestnut Mushrooms
2 cloves garlic. 1/4 Cabbage chopped as desired
1 tbsp Garam Masala. Cauliflower
1 tsp Cinnamon
1 tsp Cumin
1 fresh date
A squeeze of lemon
A pinch of Himalayan Sea Salt
2 tbsp Coconut Oil
2 Tomatoes,

Method:
The first thing to do is get a pan of water to boiling, the amount of water you need is equal to the amount of bowls you intend to fill, once at the boil add the Pear Barley and return to simmer.
Prepare your vegetables and leave to one side.
In the other pan line the base with some water and add the coconut oil, place on a high heat, next add the spices and stir on a high heat for 30 seconds, now add the turmeric, garlic, ginger and chilli, continue to stir for a further minute or so. Now add the tomatoes, date, salt and lemon, you can turn the heat down a bit and continue to cook until the all ingredients are soft. Remove from the heat and use your hand blender to blend the sauce into a smooth consistency.
Add the curry sauce to the pearl barley (which takes roughly 25-30 minutes to cook). To keep the vegetables tasting great I recommend adding them to the pot roughly 5 minutes before turning of the heat for cooking the pearl barley, that way they will taste great rather than just mushy.

For more great recipe ideas visit http://www.theyogahealthcoach.co.uk

Enjoy.

Matt Allen
The Yoga Health Coach