Saturday, and Soy Creamer

Good morning. Melody did not sleep well last night so you can bet that the first thing I thought of when I got up was... COFFEE!

I have been drinking soy milk off and on for about 2 years now and I'm pretty in the middle about it. I prefer almond milk (I just got a recipe to make some raw, as well as raw cashew milk - YAY!). I think I have always been "on the fence" about soy milk because of all the stuff I hear/read about it. I have heard that one soy brand is actually owned by milk farms (silk?)... and I have heard that not all soy products are non-gmo despite what the brands claim. Further, I have read that soy products are difficult for your body to digest, and are more work for your liver because they are overly-processed. I understand the processed part, so that is why I am trying to not eat that many soy products. However, I came across some "french vanilla soy creamer" and it is amazing. I think that will be as soy as I get today.

Today on the menu:

Green smoothie with coconut, spinach, and mango

Quinoa with mushrooms

Portobello wraps with kale and raw garlic tahini dip

I have asked the boys (my sons and my boyfriend) to make me breakfast for Mother's Day. At first I thought "Oh it's a holiday, I'll eat whatever!" but now I'm thinking of planning it out and seeing if they can actually pull it off. Nothing raw because I am still in the process of buying essential raw ingredients, but maybe some vegan pancakes (though they will not be gluten free)... My kids love making pancakes. Throw in a coconut fruit smoothie and I got a great breakfast!

Vegan Banana Pancakes

Ingredients (use vegan versions):

1 cup flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
dash cinnamon
2/3 cup nondairy milk (I use soy)
1/2 banana, very ripe and mashed
1 teaspoon vanilla

Directions:

1. Mix flour, vegan sugar, baking powder, salt and cinnamon together.

2. In another bowl, combine all other ingredients. Add wet ingredients to dry ingredients and stir well. Add more milk if batter is too thick.

3. Cook on medium-high heat in skillet until browned on both sides.

Serve with maple syrup, icing sugar or jam.

Serves: 2-4 (8 small pancakes), Preparation time: 15 minutes

Well, I have a ton of stuff to do and melody is trying to climb the bookshelves. tootaloo

wendy