adapted from MariaShriver.com
Recently we held a B.Y.O.B. (Bring Your Own Brain) event in partnership with Equinox to discuss brain-boosting activities and eating habits. Kacie Carter, founder of Human Resources Wellness provided the menu, here are a couple of her health, smart (and yummy!) brain-boosting recipes.
Try them & tell us what you think!
Grain-free Sprouted Pumpkin Granola
Benefits: mineralizing, healthy fats, antioxidants, low glycemic, energy sustaining, complete protein, bioavailable nutrients, fiber
- Large metal bowl
- Wooden spoon
- Fruit and vegetable dehydrator OR 2 large pans and oven
- 1 cup sprouted almonds
- 1 cup sprouted sunflower seeds
- 1 cup sprouted pumpkin seeds
- 1 cup shredded coconut
- 1/2 cup pumpkin puree (canned or from a box—100% pumpkin!
- 1/2 cup sprouted walnuts
- 1/4 cup goji berries
- 1/4 cup hemp seeds
- 1/4 cup cacao nibs
- 1/4 cup flaxseeds
- 1 banana, very spotted and ripe
- 3 tablespoons of maple syrup
- 2 tablespoons pumpkin pie spice (you can add more if you like it very seasoned!)
- 1 teaspoon ground cinnamon
- Pinch of sea salt
1) In the bottom of a large bowl, mash the ripe banana thoroughly with a knife until you get a pudding consistency.
2) Combine the pumpkin puree and maple syrup with the banana, mixing thoroughly.
3) Add the spices (pumpkin pie spice, cinnamon, sea salt) and stir well.
4) Add the rest of the nuts, seeds, berries, and coconut.
5) Mix everything together well with your hands until well coated. The mixture will be sticky!
6) Spread evenly onto dehydrator racks, “clumping” the granola closely together, about 1/2 inch thick and dehydrate for 6 hours at 95 F.
7) If using an oven, spread granola evenly onto baking sheets and place in the oven at the lowest setting (115 F) and roast lightly for 3 hours, until granola is crunchy.
8) Break up the chunks and store in an airtight container. Will keep for a couple of weeks!
9) Enjoy on top of coconut yogurt, as a trail mix snack, on top of smoothies, granola, and oatmeal!
***You do not have to use sprouted nuts and seeds for this recipe. However, the nutrients are much more absorbable if you use the sprouted forms!
Coconut Probiotic Yogurt
Benefits: fermented, low glycemic, seasonal fruit, healthy fats, gut healing, brain boosting, probiotics
- High powered blender or food processor, sterilized in hot water
- 2 glass wide mouth 16 oz mason jars, sterilized
- 2 plastic lids, sterilized
- Rubber scraper, sterilized
*Avoid using metal utensils or containers as they can react with the bacteria.
- 16 oz. fresh coconut meat, if frozen defrost first
- 1/4 cup coconut water (or filtered water)
- 1 tsp raw honey (or 2 drops stevia for sugar free)
- 1 packet probiotics (50 billion strain—I like “Ultimate Flora” brand!)
- 1/2 tsp vanilla powder
- Zest of 1 lemon
- 8 cherries, pitted or 1/2 cup fruit of your choice!
1) Combine all ingredients except probiotic powder in a high powered blender.
2) Blend on high until you reach a smooth consistency—about 2 minutes.
3) Add coconut water as needed- consistency should be thick like regular yogurt and not too watery—remember it will thicken more as it ferments overnight!
4) Once all ingredients are thoroughly combined, add the probiotic powder and pulse a few times to fully incorporate.
5) Pour coconut purée into the two mason jars, filling only 3/4 full.
6) Screw lids on loosely.
7) Place the mason jars in a warm space—I’ve found this works best in an oven with just the pilot light on, or if you can set your oven to 100 F.
8) Let sit for 12-24 hours depending on how “tangy” you like your yogurt—the longer it sits, the tangier it will become!
9) Transfer to refrigerator and consume within 2 weeks. Be sure not to double dip into the yogurt!
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