SEE FISH COOK...healthful

by Stefanie—fish #2

So I can't make many things in the kitchen without trying to pack them with nutrient-dense ingredients. I think this is nobel and good, but the things I make aren't always palatable—or they're just a one time thing that I will never make again. I decided I would write about successful food attempts: recipes that I will make again and again because everyone in my pond enjoyed them and because they are wonderfully nutritious. Here are some successes from this past week:

Whole Wheat and Oat Blender Pancakes

This recipe is adapted and doubled from a common recipe of whole wheat blender pancakes--you may want to half the recipe if you think it's too much for your blender.

Combine in blender (I use a Blend Tec, which for me is an absolute essential kitchen appliance!) and mix on high until smooth:

1 cup whole wheat berries, 1 cup oat groats, and 2 cups milk (or almond milk)

Then add the following ingredients and blend well:

4 eggs

2/3 cup walnut oil

2 teaspoons salt

2 1/2 tablespoons honey

1 1/2 tablespoons baking powder

*optional: 2 tablespoons chia seeds or ground flax seed

can also add fresh blueberries...or chocolate chips if you need to keep the kids happy :0)

Cook on a medium hot griddle coated with coconut oil, butter, or ghee

* add more milk if too thick

(These are delicious with pure maple syrup, but I also like them with sliced bananas, organic natural peanut butter, hemp seeds, chopped pecans, quinoa flakes, etc....and then the maple syrup!)

Creamy Vegetable Soup

(This is adapted from Joel Fuhrman's "Golden Austrian Cauliflower Cream Soup" which is in his book Eat to Live.)

1 head cauliflower cut into bite-size pieces

Approximately the same amount of broccoli cut into bite-size pieces

3 carrots, coarsely chopped

2 leeks, sliced thin (tip: cut lengthwise first to wash out grit and then slice)

1 small onion, chopped

2-3 cloves garlic, minced

1 tablespoon evaporated sea salt

2 1/2 cups carrot juice

4 cups water

1/2 teaspoon nutmeg

Place all ingredients in a pot. Cover and simmer for 15 minutes or until vegetables are tender.

In a food processor or high powered blender, blend two-thirds of the soup (or all of it if you don't want any vegetable chunks) and 1 cup raw cashews until smooth and creamy. Yum! If you want to be extra healthy you can return the soup to the pot and stir in some steamed shredded kale or other greens like spinach, Swiss chard, or collards.

To your health!