Food: Lemon Mint Avocado Pudding

Hello everyone, it is the pure2raw twins. Is everyone ready for summer??

Jen said earlier on her Twitter that it's super HOT in New York City. Well, here's a great way to cool off while staying healthy! 

Not sure if you are like us or not, but during the hot summer months cool, refreshing food comes to mind. Nothing beats smoothies, fresh juices, and puddings to help cool you off. Today we are sharing one of our favorite ways to make pudding - from an avocado! We love avocados. We have a ton of recipes using them, especially as puddings.

  

Avocado puddings are so easy to make, and you can even sneak "greens" in there for extra nutritional boost. Pure2raw - Lemon Mint Avocado Pudding serves 1-2 Ingredients:

• 1 large avocado
• juice of 1 large lemon (about 2 tbsp)
• lemon zest (1/2 tbsp)
• 2 large handfuls of fresh spinach
• 1/2 cup fresh mint leaves (or to taste)
• 10 drops of liquid stevia (or 1 tbsp of your favorite sweetener)
• 1/4 cup water (more or less)

 

Directions: Place all ingredients into a blender, and blend till creamy. Adjust water till you reach your desired consistency. We like to keep our avocado puddings thick and rich.

  

We love avocados for so many reasons. Love that they are packed with nutrients and keep us full and satisfied. Benefits of avocados:

1. has monosaturated fats that help reduce LDL cholesterol and good for the heart
2. great source of Vitamin B’s (expect 12)
3. full of Vitamin’s A, C, and E
4. healthy fat – mostly Omega-9 fatty acids
5. rich in potassium
6. good source of folate, which is good for pregnant ladies

 

What is your favorite way to enjoy avocados? What is your favorite summer time treat? Wishing you all a happy and cool summer! 

-post by The Pure2raw twins

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Food: Cinnamon Strawberry Coconut Quinoa

Hello again! It is Lori and Michelle again from pure2raw. We have a super easy breakfast idea for you today! It is made from one of our favorite ingredients to use - quinoa. Do you remember our quinoa bake that we shared awhile back? 

Quinoa is one of our go to ingredients to use to make some really fun and super easy meals. We love quinoa for so many reasons like, it is naturally gluten-free and full of protein. 
 

But we also love it mainly because it is so easy to create sweet and savory dishes with. If you have not tried quinoa yet, you must go out and get yourself some. Promise you will love it.

   

 Quinoa cooks up in just 15-20 minutes, making it doable for people with busy schedules and who still want a hearty healthy meal. Since strawberries are coming into season now we thought about jazzing up a breakfast idea with a mix of quinoa and strawberries. 

We made this recipe feed just 1-2 people, so we cooked the quinoa a little differently then you normally would. Instead of doing the original ratio of 2 cups water to 1 cup quinoa, we just halved that. We did 1 cup water to 1/2 cup quinoa and let cook for about 13-15 minutes. You could double this recipe to feed more or make enough for leftovers!

Another great thing about this quinoa breakfast is that you really can add in any flavorings or toppings of your liking. If you do not have strawberries, any berry or fruit would work. Even throwing in some chocolate chips for a little sweet chocolaty breakfast would be tasty. The sky is the limit! Have a little fun in the kitchen.

   

Recipe: Strawberry quinoa coconut breakfast bowl serves- 1-2 Ingredients:

• 1/2 cup quinoa
• 1 cup water
• about 1/3 cup coconut milk (or almond milk)
• 1 cup frozen or fresh strawberries
• 3 tablespoons coconut flakes *optional topping
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom

Directions: In a pot over high heat place your 1 cup water and bring to a boil. Once water is boiling add in your dry quinoa. Return to a boil then reduce heat and let simmer for about 15 minutes. At the 15 minutes pour in your 1/3 cup milk of choice and add in your remaining ingredients and flavorings. And stir together for about another 5 minutes. Remove from heat and pour into your bowl and enjoy. Other great flavor ideas: 
 

• adding in some fresh lemon zest or orange would be great too
• adding in some chocolate chips (chocolate and strawberries yes please)
• add in more berries or more fruit
• drizzle with honey or maple syrup for a more sweeter breakfast
• or a few drops of stevia would be wonderful for more of a sugar free option

This quinoa strawberry coconut breakfast bowl is easy to make the night before and just re-heat in the 
morning!

   
Now that is one heart healthy breakfast bowl made in 20 minutes. Who else loves quinoa? Do you like your quinoa sweet or savory? 




-post by The pure2raw twins

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Food: Sun-Dried Tomato Socca

Hello everyone! It's the twins again from pure2raw. 

Today we are sharing one of our favorite gluten-free flatbread recipe. This flatbread is also good for someone eats grain free or vegan because it is only made up of 3 main ingredients. And once you have the base down you can easily add your own additions for flavor.

We are talking about socca (or farinata)! Socca is a quick flatbread made from garbanzo bean flour (chickpea flour), water, salt, and olive oil.

 

Socca is so easy to make, plus there are many different ways to make it. And we have a ton more recipes up our blog. Check out our socca tribute page. 

pure2raw recipe: sun-dried tomato socca Ingredients:

• 1 1/4 cups garbanzo bean flour
• 1 cup water
• 1/2 -1 tsp sea salt
• 3 tbsp olive oil

Add ins:

• 1/4 cup chopped sun-dried tomatoes
• 1/8 tsp smoked paprika
• 1/2 tsp dried rosemary

Directions: Preheat oven to 400 degrees. Place the garbanzo bean flour, water, salt, rosemary and smoked paprika into a bowl. Whisk together. Then stir in sun-dried tomatoes.

 

Place the 3 tbsp olive oil into a circle 10 in pizza pan, and place in hot oven. Let oil get hot for about 2 minutes. Then carefully take hot oiled pan out of oven and pour socca batter into pan. Place back in oven and let back for 30 minutes.

 

The edges will become crispy, while the center stays soft. This socca flatbread is soft, moist, almost buttery bread that is great by itself! Socca will instantly become you go-to bread recipe!

-images and post by the pure2raw twins

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Food: Almond butter banana chocolate chip muffins

Hey everyone it is the twins from pure2raw. Are you ever in need of a healthy recipe that is full of protein and fiber all while being a little sweet? And anything with chocolate makes it all better, right? Our recipe for your today is one that accomplishes it all.

 Growing up, banana chocolate chip combo has always been a favorite. And muffins are easy and portable that are great for people on the go, like we are. But we wanted more from our muffin. So we jazzed it up some by adding flax and almond butter for fiber and protein. 

 

Pure2raw recipe: Almond butter filled banana chocolate chip muffins prep time - 5 minutes bake time - about 30 minutes servings - 8 large muffins or 12-15 small muffins 

 Ingredients:

• 2 cups flour (we used a gluten free blend)
• 1/4 cup flaxmeal
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp guar gum (only if using gluten free flours - helps hold it together)
• 2 tsp vanilla extract
• 2/3 cup sugar
• 1 1/4 cups bananas (about 3-4)
• 1/3 cup coconut oil (or your favorite baking oil)
• 2/3 cup chocolate chips
• 1/2 cup water or milk
• almond butter - about 1/2 -3/4 cup, will vary on how much you scoop on top of your muffins.

Directions: Preheat oven to 350 degrees.

  

Mash up bananas. Place sugar, oil, vanilla and mashed bananas into mixing bowl. Then stir in your chocolate chips and dry ingredients. End with your water, milk, or non dairy milk of choice. Stir till combined, batter will be thick. Scoop muffin batter into muffin liners. We used a large muffin pan, but can use a regular 12 muffin pan. *note it will make a few extra

  

Once muffin batter in liners, use a spoon to form a little dip on top. Then spoon in almond butter. 

  

Bake for 30-35 minutes. 

 

A great recipe for a healthy on-the-go snack or breakfast! Whip up this muffin next time you need a healthy on-the-go breakfast. This muffins is moist, dense and full of nutrition and does not lack in flavor.

  

Enjoy!  

-post and images by pure2raw

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Food: Brownie French Toast

Hello everyone it is Lori and Michelle from pure2raw. Ready for a new, fun and tasty recipe? 

 Who loves having a little chocolate for breakfast? Who loves french toast? Ever have them together?? Call us crazy, but we wanted something chocolate for breakfast, and had some frozen millet bread that needed to be used up. So after some thought, we decided on brownie french toast! Now this is a breakfast everyone in your family will sure to love. We made ours gluten free too!

 

 Pure2raw recipe:  

Brownie French Toast Ingredients:

• slices of your favorite bread (we used a gluten free millet bread)
• 1 brownie recipe (we used this one of ours - chewy gluten free brownies)
• 3 eggs
• 3/4 teaspoon cinnamon
• 2 tbsp sugar
• 1/2 - 2/3 cup non-dairy milk or milk of choice (we used almond milk)

Directions: Make your cinnamon sugar mixture first. Take the 2 tbsp sugar and mix it with cinnamon in a bowl. Next whisk together your eggs and milk with the cinnamon and sugar. Then dip you bread into the egg mixture and place into 9x9 square baking dish. 

 

 Keep dipping bread slices till most of your egg mix is used up. Then you can just pour over the remaining egg mix if you want. Next in another bowl, combine all your gluten free brownie ingredients into a bowl and stir together. Pour brownie batter over bread slices. **you may use any brownie recipe of your liking.

   

Place into a pre-heated oven of 350 and bake for 30-35 minutes. Slice and enjoy.

  

 a healthy, little sweet FUN breakfast for you and your family to enjoy. 

  

We left our brownies a little undercooked. We like rich, fudgy brownies. Anyone else? 

 

Breakfast is served. Enjoy! This brownie french toast would also be great for a dessert. Recipe is very flexible. Just have a little fun with it.

-post by Lori & Michelle pure2raw twins

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