Easter Choco-Banana-Berry Crepe

Show here: Raw Mom Club's Berry Crazy Cepes

A special day warrants a special menu. Though not totally nutritarian if you make the traditional cooked crepe shell, this celebration meal is sure to please with chocolate and bananas inside, berries outside.

For the Crepe Shell:

You can try Raw Mom Club's version here or the traditional cooked type below:
1 c. all-purpose flour (or substitute part whole wheat, oat or rice flour)
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 c. non-dairy milk
1 egg or egg substitute
1 Tb. coconut oil

Beat ingredients until smooth. Pour 1/4 c. batter into a heated, non-stick skillet. Rotate skillet until a thin film of batter covers the entire skillet bottom. Cook on medium-low heat until edges curl and bottom browns. Flip and continue cooking until browned on the other side.


For the Filling:
1 c. almond or cashew butter
1/2 c. non-dairy milk
1 tsp. vanilla
3 Tb.cocoa powder
1 c. dates
 Bananas, split into half lengthwise

Process the nut butter, milk, vanilla, cocoa and dates in a high-powered blender or food processor until smooth, adding more milk if too thick. Spread a little on each crepe, set a banana half on the chocolate sauce, and roll up the crepe. Top with raspberry sauce.

For the Raspberry Topping:
2 c. fresh or frozen raspberries
2/3 c. water
2 Tb. chia seeds
whole strawberries, raspberries, and/or blueberries

Process raspberries, water and chia seeds in food processor or blender until smooth. Add a little agave to sweeten if needed. Mix in additional whole berries. Spoon over crepes.

To your health and happiness,
Hailey

Super Salad #4: Berry Luscious

4 oz. blueberry pomegranage juice concentrate

4 oz. water

1 Tb. cornstarch

1 c. blueberries

1 pomegranate, seeded

1 banana, sliced

1 Tb. chia seed, ground

½ c. cooked quinoa

1 head red leaf lettuce, torn

Hazelnuts

Bring juice concentrate, water and cornstarch to a boil, stirring constantly. Simmer 1 minute. Remove from heat. Stir in fruit, chia and quinoa. Spoon over lettuce. Top with nuts.

To your health and happiness,

Hailey

Is is Breakfast or is it Dessert?

I've been experimenting with fruit sauces. These were so delicious, I felt guilty eating them for breakfast!

Blueberry Quinoa
Fresh or frozen blueberries
Water
Blueberry flavored agave, optional
Quinoa, cooked

Blend fruit with just enough liquid to make a pourable puree. Sweeten if desired. Spoon onto quinoa. Garnish with nuts or berries if desired.


Raspberry Bananas
Fresh or frozen raspberries
Water or juice (raspberry, cranberry or pomegranate)
Chia seeds, ground
Banana slices

Blend fruit with just enough liquid to make a puree. Add chia. Spoon onto banana slices. Garnish with nuts or berries if desired.

Banana Bread in a Bowl

Mmmm! A completely healthy breakfast that tastes like a dessert!

Banana Bread Oatmeal
1 c. old fashioned oats
2 c. water
1 banana, mashed
1/4 c. pecans, chopped
1/2 tsp. allspice
1/4 tsp. nutmeg
1 Tb. golden flax, ground (optional)
1 Tb. ground hemp seed (optional)
1/2 tsp. vanilla or maple flavor
1/4 c. pure maple syrup

Simmer oats in water until water is mostly absorbed. Stir in remaining ingredients. Add non-dairy milk if desired.

To your health and happiness,
Hailey

Banana Pancakes

Not an ordinary breakfast, this hearty recipe would make a satisfying brunch for a special weekend or holiday.

Holiday Pancakes
3/4 c. old fashioned oats
2 ripe bananas
1 Tb. ground flax seed in 2 Tb. water
2 tsp. coconut oil, melted
1 tsp. vanilla
1/2 tsp. cinnamon
Fresh fruit
a handful of soaked nuts

In a food processor, grind the oats into a flour. Add the bananas and flax and process until smooth. Add oil, vanilla and cinnamon and pulse just until blended. Cook on a 350 degree griddle until bubbly on top. Turn and cook another 3-4 minutes. Top with fruit and nuts. Makes 4 pancakes.

To your health and happiness,
Hailey