Two breakfast recipes, a perfect lunch salad and a soup dinner to warm-up your soul during the imminent chilly autumn evenings.
Kale and Sausage Soup – My friend Marina is a Holistic Nutritionist and told me to check the Holistic Squid site for interesting recipes and articles. This kale and sausage soup grabbed my attention immediately. While the kale on my garden is winding down, it is abundant at our farmer’s market. The colour is so vibrant it is hard to resist buying a bunch each week. We also had just made some spicy sausages from meat from our local meat farmer. We did not used pancetta or bacon but the soup was still very delicious.
Shredded Salad – I am sprouting again and all because of this salad! It always amazes me how easy it is to grow sprouts, and I always question why I do not do it on a regular basis. For the salad I used peas and broccoli sprouts. You can buy the seeds locally at Food for Thought. I used a mandolin to cut the purple cabbage. This made perfectly thin slices, which is important for this recipe. Chopping the cabbage by hand would likely work as well but a food processor might just make a wet mess out of the cabbage.
Vegan Banana Chocolate-Chip Pancakes with Magical Chia Seed Jam – I have posted before about our favourite pancake recipe but this time we had it accompanied by the Magical Chia Seed Jam that my friend Ellie made from the Oh She Glows cookbook (pp. 287). This is actually one of the best cookbooks I have ever owned. All the recipes I’ve made have been delicious and not complicated. I highly recommend it!
Quinoa Porridge with Coconut Glazed Pear and Mango – You already know that we really like quinoa for breakfast. The quinoa is topped with roasted peanuts and slices of mango and pear that have been lightly fried in coconut oil. It is a quick, sweet, and nutritious dish that everyone will love.
- 1 cup quinoa rinsed in cold water
- 1 cup water
- 1 cup milk
- 1 pear sliced
- 1 mango sliced
- 1Tbsp coconut oil
- 2tsp cinnamon
- ¼ cup roasted peanuts
- Maple syrup
- Cook the quinoa according to the package instructions in 1 cup of water and 1 cup of milk.
- On a skillet, melt the coconut oil and add the pear and mango. Mix and fry for about 3 min. Add and mix the cinnamon. Cook for another 5 min.
- Serve the quinoa on individual bowls topped with the fruit, roasted peanuts, and a drizzle of maple syrup. If the quinoa is a bit dry, drizzle a bit of milk as well.
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