These summer oats are dreamy. They’re:
Loaded with blueberry flavor
Creamy with a bit of crunch from the granola
And perfect for summer mornings
This is such a great dish to look forward to in the morning. Summer is about living in the freshness of the season eating whole foods that you can pick in your backyard.
I adore going berry picking.
I like to pick enough to freeze extra berries on trays.
Once they are frozen I like to take them off the trays and place them in ziplock bags to keep on hand for the rest of the year.
I’d love to hear your thoughts about this recipe.
What say you? Got any good kitchen stories, tips or strategies around oatmeal ?
Leave a comment below and let me know!
And as always Shine ON beautiful //
I have been searching my whole life for a dressing packed with this much flavor per bite.
HOW TO MAKE ALMOND MILK VIDEO ///
ALMOND MILK RECIPE ///
1 Cup Raw Almonds (Soaked in 1 Cup Water for 8-12 hours or soak them for 2 hours if you are in a pinch)
3 1/2 Cups Filtered water
2-4 Pitted Medjool Dates
1 Teaspoon Pure Vanilla Extract
1/4 Teaspoon of Salt (or a small pinch if you desire)
KITCHEN TOOLS ///
Nut Milk Filtration Bag or fine mesh strainer (if you use a mesh strainer it will have more pieces in it)
Take 1 cup of raw almonds place into a bowl pour water over them until they are completely covered. Set the bowl of almonds aside for 8-12 hours. I typically soak my almonds over night and make my almond milk in the morning. If you are in a pinch you can soak them for 2 hours.
Next, after your almonds are soaked drain the water out of the bowl and rinse the almonds. Then take the almonds and place them in a mesh strainer to get any excess water off of them.
You will then take your almonds and place them into your blender (I love using my Vitamix but any other blender will work too). Now that your soaked almonds are in your blender take the 3 1/2 cups filtered water and pour into your blender.
Add in the 2 pitted medjool dates and 1 tsp. vanilla extract. Turn on your blender and blend for 60 seconds.
Grab a bowl to catch the milk and your Nut Milk Filtration Bag or fine mesh strainer and take your almond milk and pour it in to your bag over your bowl.
With both hands squeeze the nut bag with the milk into the bowl. Do this step until you have no more milk coming out of the nut bag.
Then pour your almond milk into a pitcher place in fridge and enjoy.
Please leave your comments below, I love hearing from you. Also, so send along any great plant base recipes you love and would like to see me try out in my kitchen.
Shine ON ///
Well how do you do? Today I am amped to share with you my Classic Kale Salad Vinaigrette from my teeny, tiny NYC kitchen.
Classic Kale Salad Vinaigrette ///
1 Lemon ( squeeze the whole lemon into the bowl)
2 tsp Honey
4 Tablespoons Mrs. Bragg’s Apple Cider Vinegar (or if you desire swap out for White Champaign Vinegar(
1/4 Cup Extra Virgin Olive Oil
2 teaspoons Dijon Mustard
1 teaspoon garlic powder (or if you have fresh garlic on hand use 1-2 cloves crushed)
1 Pinch of Sea Salt
4-5 cracks of Pepper
Directions: Mix all of the above ingredients together with a whisk in a bowl. Then pour vinaigrette over one bunch of pre-washed and cut up Kale. Mix well. Once it is all mixed together go ahead and toss the Add-in’s into the salad then plate it up.
SALAD ADD IN’S
1/4 cup dried cranberries
1 full avocado cut into slices and nicely placed on-top.
1/4 cup roasted and lightly salted sunflower seeds.
So there you go. This is one of my very favorite Kale salads.Enjoy with family and friends all the time as much or as little as you want. Remember to join in the conversation and leave a comment below with a fun moment you have had in the kitchen with Kale or one of your favorite vinaigrette recipes.
And remember Shine ON
It’s a little crazy but last weekend I performed the concert of a lifetime at the University of Notre Dame.
I live in New York City with my handsome husband Nathaniel who is sitting to the right of me in the picture above.
Moreover, I started this website The Distracted Beet as an outlet for me to share my love and passion of eating vibrant whole foods while living with and learning to embrace my ADD mind.
My goal is to make and share simple, delicious nutrient dense meals to satisfy even the hungriest eater. I plan to do all this while touring the world.
Lofty goal I know , however with that said I am up for the challenge and I will do my best to keep you updated with new delicious recipes.
ROASTED BEETS WITH TAHINI GARLIC SAUCE ///
Today I made roasted beets with a tahini garlic sauce that’s to die for.
The first time I had this dish was at a small farm to table restaurant called The Beehive located in Tiffin Ohio. You see I loved the sauce so much that I kept asking the waitress to bring out more of it.
(We took this selfie after we ate the roasted beets!)
As she did I continue to eat it all up and even licked the bowl! I’m not proud of the last part but you get the picture it was that good. So now much to my delight I will share the recipe they shared with me – with you.
I started with nine whole organic beets.
I washed them and cut them up into tiny one inch pieces. At this point go ahead and pre-heat your oven to 425 degrees.
When cutting up your beats cut them into cubes I personally prefer them to be larger chunks.
You get more bang per bite this way.
Once you have your beets cut up add in 3-4 tablespoons of olive oil and 1/4 teaspoon freshly ground Pink Himalayan Sea Salt, with 1/4 teaspoon fresh cracked Pepper.
Be sure to use your hands and coat the beets well.
Next pour the beets onto the roasting pan.
Make sure you leave enough space inbetween each beet for them to roast properly.
You will want to make sure that they are not on top of each other. They must have room to breath. This step is crucial to the roasting process.
(Meet Eli the sweetest goldendoodle ever to live)
Now, you can put your beets into your preheated oven for 40 to 45 minutes till they are roasted and start to caramelize around the edges.
While you’re beautiful red beets are roasting away we will get into the fun part.
I’m going to teach you how to make mayonnaise from scratch which will end up being the base of our to die for tahini garlic sauce!
TAHINI GARLIC GOODNESS SAUCE ///
Have you ever had homemade mayonnaise? Well now is your chance I am here to share with you a foolproof mayonnaise recipe that will change your life and have you never buying Hellmann’s Mayo again.
HOMEMADE MAYONNAISE ///
It is important to note that you can use store-bought mayo to make this tahini garlic sauce however it will cost you pennies on the dollar to make it home and you will find that it’s much creamier and richer.
You will need…
(I thought you might enjoy seeing my notes)
One organic egg yolk ( be sure to discard the egg white then once you have just the egg yolk whip it by hand with a small whisk for 15 seconds) this part is a workout you’ll feel it in your forearm if you’re doing it correctly this is a sign of a good mayonnaise.
Go ahead and mix all of those ingredients together.
Now slowly pour with your left hand 3/4 cup vegetable oil into your other egg yolk mixture.
By this point you should have perfectly whipped homemade mayonnaise. This is some good stuff folks, my culinary hero Julia Child’s would be proud.
Our homemade mayo will be the base to our tahini garlic goodness sauce.
TAHINI GARLIC GODDESS SAUCE ///
Now for the moment we have all been waiting for!
Okay, so I made one adjustment to this original recipe. The only thing that I did differently is I use homemade mayo instead of using one cup of vegan mayo. If you are vegan by all means go ahead and use vegan mayo. It will still be just as good.
Here are the ingredients for the tahini garlic goodness sauce.
One cup homemade mayo, 1/2 cup tahini, 1/2 cup water, 1 teaspoon fresh squeezed lemon juice, two cloves garlic finely chopped or put through a garlic press, 1/4 teaspoon ground pepper, 1 teaspoon cumin, and 1/4 teaspoon pink Himalayan sea salt finely grounded.
By this point you’re right forearm should be burning from all of the whisking this is one of the best workout you can give yourself. You can thank me later when your arms are jacked.
Make sure your spices are no more then 4 to 6 months old. Only use fresh spices. Do not use spices that are older than one year or have hit the expiration date. The key to create cooking is using fresh whole ingredients.
Now that your beets are done roasting and your tahini garlic goodness sauce is made all that is left to do is to eat it.
My very favorite way to eat this is over a bed of cooked white quinoa atop a bundle of fresh chopped swirly kale, that has been tossed and coated in…
JILLIANS FAST MEDITERRANEAN VINAIGRETTE ///
3/4 cup olive oil, the juice of one fresh lemon, a pinch of salt + pepper, 1 TB honey, 2 fresh garlic cloves finely chopped, with3 TB white champagne vinegar (whisk all ingredients together to make a lovely fast Jillians own Mediterranean Vinaigrette for your kale base)
Add ins – If you want to get fancy with it add in a 1/4 cup of dried cranberries with one perfectly ripe avocado cut up into small chunks and a 1/2 cup of roasted sliced almonds into that kale mix.
This is what it looks like plated.
You have the kale salad below, topped with quinoa. Then you place the roasted beet with your to die for tahini garlic goodness sauce on top of it all as the crown jewel.
This is the perfect way to end or start any day. You have a nutrient dense dish that will stifle your crazy-hunger while boosting your vitality instantly.
I mean come on look at all those beautiful colors my people, this is what it’s about!
Shine ON & stay tuned for more delicious recipes from The Distracted Beet.com oh and be sure to subscribe so you don’t miss a recipe.
I am the kind of person who likes a pre-midnight snack. Technically speaking after dinner I am always looking for a little something chocolate laced and not to sweet.
Being a full time singer-songwriter/entertainer in The Bergamot I have had to create easy healthy vegan snacks that are road friendly and easy to make on tour from anywhere in the world.
Since I have ADD the simpler the better. So have have set out to create vibrant, nutrient-rich simple recipes like these one bowl Chocolate Vegan Balls and many more.
I devised this recipe out on tour, and it has a little of everything I need to keep our band’s energy high and also suffice my sweet tooth without all the guilt. These energy balls do the trick.
RAW CHOCOLATE VEGAN BALLS
1/4 Cup (Honey) or Pure Maple Syrup to be considered Vegan
2 teaspoons Vanilla
1/2 Cup Smooth Natural Peanut Butter (if possible low-sodium)
1 Tablespoon Coconut Oil
1/4 teaspoon Salt
1 1/4 Cup Oats (can be quick cooking or regular)
1/4 Cup Coco Powder
1/3 Cup Semi-sweet Chocolate Chips (add in if you want a little party in your mouth)
Mix all ingredients together in a large bowl. Once everything is well incorporated roll the mixture into balls and eat! Store them in a glass Tupperware container in the fridge and take them out to share with family and friends. The ideal time to consume them is post workout or after dinner as a healthful dessert.
PS its best to make this recipe and all of my recipes to great music. So turn on your favorite tunes and perhaps you will find some goodness in this new top secret-single from out band The Bergamot called TONES but first download it here for free shhhh p.s. the record drops late Spring 2015!! Now, back to the recipe, see I told you I was ADD.