Hippie Pinto

"New day, new beginnings."

This past September I was blessed to be a guest on Toronto's Breakfast Television once again, this time talking all things "Blue Zone". You can catch my segment recording here.

One of the recipes I featured was an upgraded version of a typical Costa Rican breakfast, Gallo Pinto. This healthy and balanced rice and bean dish is a super satisfying way to start any new day, and here I added in extra spices and veggies to make it an even more MAP Wellness Miracle style meal!

Hippie Pinto

2 tablespoons oil

1 small yellow or white onion, chopped (about 3/4 cup)

2 teaspoons minced garlic

2 teaspoons turmeric power

1/2 cup red pepper, diced

1 cup carrot, grated

1 cup zucchini, grated

2 cups drained and rinsed canned black beans

3 cups brown rice, cooked (best if day-old)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons packed fresh cilantro leaves, chopped

2 tablespoons toasted sunflower seeds

Heat the oil over medium heat and saute onion until softened. Add garlic and spices and cook, stirring constantly until fragrant.

Add in the vegetables and sauté until al dente.

Stir in beans and rice, season, and stir in fresh cilantro and seeds just before serving.

#vegan #breakfast #recipe #rawrecipe

Fruit Funnels

"This is a wonderful day. I’ve never seen this one before."

- Maya Angelou

Good morning amigos! In case you missed it, I made an appearance of Toronto's Breakfast Television last week (see the segment here). I was on the show to discuss 'raw food for the road' and featured a ton of raw dehydrated noshes. One item that we didn't have time to talk about (damn, time flies when you talking fast, fighting a head cold, and are being broadcast to thousands of viewers at 7:30am in the morning!) was my simple fruit funnel recipe. I typically use these guys as a cone for homemade banana "nice cream" (or a scoop or two of Coconut Bliss), but they double as a great sweet treat for the morning meal, or even as dessert when paired with fresh cut fruit and a drizzle of sweetened coconut yogurt or chocolate sauce! chocolate

Fruit Funnels

2 cups rolled oats

2 cups pitted dates

2 tbsps water

1 tsp vanilla

1/4 tsp salt (optional)

Combine everything in the food processor until it forms a ball.

Divide the dough into 5 balls. Roll out the each ball between 2 sheets of wax paper. Try to make it as thin as possible. Peel off both sheets of wax paper. Cut the dough into a circle using a knife or a very large cookie cutter.

Form into cone shapes. I like to roll up pieces of aluminum foil to create cone shaped molds to slide inside.

Dehydrate with the mold for 14-16 hours at 115 degrees.

#vegan #breakfast #recipe #rawrecipe

Easy Fruit Crumble/Crisp

I like to prep this easy breakfast the night before so all that I have to do in the morning, is preheat the oven and bake!

Fruit Crumble/Crisp

Enough fruit to line the bottom of your baking dish! Use what's in season/your fave

2/3 cups + 1 tablespoon coconut oil

1/2 cup brown sugar, cane sugar, or coconut sugar

1 fresh lemon

1 cup ground almonds

1 cup rolled oats

1/2 teaspoon cinnamon

1/2 cup unsweetened shredded coconut

Preheating your oven to 400 degrees. Coat oven proof baking dish with 1 tablespoon coconut oil.

Wash, dry, and chop all of your fruit. Rustic is fine! Add to baking dish.

Zest the entire lemon over the fruit and squeeze the juice as well. Add 1/4 cup of the brown sugar and mix.

In separate bowl, combine the remaining ingredients: 1/4 cup brown sugar, ground almonds, oats, cinnamon, shredded coconut, and 2/3 cup coconut oil.

Dump the oat mix over the fruit in the baking dish and spread evenly.

Place it in the middle of the oven for 40-50 minutes until lightly golden.

#vegan #breakfast #recipe