Having a satisfying breakfast is one of the keys to losing weight and fighting off the urge to eat unhealthy food for snacks and lunch. It can be tough to make just the right amount of oatmeal. And recipes for leftover oatmeal often involve eggs, baking, and more time than I'm willing to put into saving cooked oatmeal from the compost. Here's a super quick and easy solution: Make leftover oatmeal into pancakes! *Get gluten-free oats if you eat gluten-free :) Makes 2 pancakes 1 cup of cooked leftover oatmeal (or however much you have left) A dash of vanilla A sprinkle of cinnamon Optional toppings: real
This recipe was inspired by Janet Harn's Cooking Class in Seoul. Highly recommended! Janet did her whole cooking class vegan for us. [caption id="attachment_1220" align="alignright" width="225"] Janet cooking sweet potato noodles[/caption] Check out these 9 Vegan Korean Cooking Tips from Seoul Chef Janet For 1 delicious vegan pancake: 1 Tbsp ground flax seeds and 3 Tbsp water (as egg replacer for 1 egg) 5 Tbsp water 3 Tbsp flour (any combination of whole wheat flour and unbleached all purpose flour that you like) 2 Tbsp corn starch (I need to try arrowroot too
This is a great recipe for finishing up leftover sticky rice. Chickpeas pop in your mouth, the simple miso broth is satisfying and the parsley adds beautiful contrast and everyone is happy. 2 cups of cooked black sticky rice1/2 cup chopped carrots1/2 cup of cooked chickpeas1 Tbsp white miso1 Tbsp brown misoChopped parsley for garnishCombine the sticky rice, carrots and chickpeas in a pot and add just enough water to cover.Bring to a boil and reduce to medium heat.Remove a teacup of the water from the pot and dissolve the miso. Whisk it or mash it with a fork until the chunks are gone. Turn
Sweet potato noodles have an amazing texture and they don't break easily like rice noodles. They soak up flavor and are a wonderful base for vegetable stir fries. 1 pack of sweet potato noodles cooked as directed on the package1 block of tofu (any firmness is fine) 1/2 an onion diced1-2 cloves of garlic diced1 Tbsp sesame oil (or just water if you have a non-stick pan) 1 diced carrot1/2-1 cup fresh diced mushroom (king oyster are my favorite but any kind are fine)2-3 cups of washed soy bean sprouts or mung bean sproutsRice vinegar, agave or other liquid sweetener and (gluten-free) soy sauce to tasteChopped
This is part three of a three part interview series with Dr. T Colin Campbell. We're going to be looking at “The China Study”; which is the book that Dr. Campbell coauthored and it's also a New York Times bestseller.
Alicia: Welcome back to Healthy Gypsy Soul. I am your host, Alicia Free, 100 pounds of hugs and hell yeah. My guest today is Dr. T. Colin Campbell. This is part two of a three part interview series with Dr. Campbell
This is the fabulous conclusion of a three part interview with Warren Kramer, an internationally recognized macrobiotic counselor, who was a scribe for famous macrobiotic leader Michio Kushi for 10 years.
We're going to continue with part two of this interview with Warren Kramer, an internationally recognized macrobiotic counselor, educator and cooking instructor, who was also the scribe for the famous macrobiotic leader, Michio Kushi for 10 years.
A quick and delicious whole grain breakfast of leftover black sticky rice with fruit, yogurt and seeds. Mix these ingredients together in any ratio you like:Black sticky rice (either hot, warm or room temperature)BananaHemp milk fortified with B12 and Vitamin DSesame seeds (just a sprinkle)Ground flax seeds (just a sprinkle)Unsweetened vegan yogurt (Kite Hill is a great brand) How to cook black sticky rice: Use a rice cooker on the brown rice function. Rinse twice. Measure the water by resting your fingertip on the surface of the rice in the rice cooker and adding water up to the first line on your finger (about an inch.