This was an experiment that turned out so incredibly decadent, but it's so simple!
1/2 cup quick oats 1/2 cup water 1 Tbsp sugar (might be even yummier with maple syrup) 1/4 cup peanut butter 1/2 cup chocolate chips, chilled in the freezer
Mix oats, water, sugar in a microwave safe bowl. Nuke for 1.5 minutes. Stir in peanut butter just enough to mix, it's so good with little "pockets" of warm peanut butter. QUICKLY fold in chocolate chips, before they melt all over. Just fold in like 1 or two times, enough to distribute throughout the pudding. Serve!
This makes about 6 servings. It's *incredibly* rich, a serving really is only about 1/4 - 1/3 cup. DO NOT eat too much. Trust me I have a tummy ache from eating too much. It would probably be even more evil and decadent with some kind of warm caramel sauce.
Is anyone else taking hemp oil daily instead of flax seed? It is supposed to have more Omega 3's and cure all that ails you, I am taking it but am finding it hard to find stuff to put it in, the only thing I can think of is salad dressing but I don't eat salad everyday. Taking it alone makes me gag.
I do recomend hemp oil though, my hair was really dry and now I have a nice shiney coat after only a few weeks. I am also using hemp conditioner and sprinkling hemp seeds on everything I can. If you know a good hemp recipe let me know. I am on a hemp binge
i'm going to new zealand later this year and will be doing some semi-long distance hiking. i'll be hiking for about five days at a time and i'm trying to figure out what food to pack. i've hiked before (for six days) and i packed red lentils and cous cous (with a stock cube for flavour) for dinner each night with dried fruit & nuts and crackers with vegemite (hi, i'm an australian!) for lunch, fruit and muslie for breakfast (with soy milk powder) and pre-packaged miso/tea/lollies for snacks.
i'd like a little more variety this time if i can organise it though and also, it has been brought to my attention that if you don't rinse red lentils, they can give you stomach pains (from all of the starch) - i didn't rinse my lentils at all last time and i was fine but since then i've noticed that sometimes not rinsing DOES give me stomach pains! eek.
can i pre rinse lentils and then dry them again???
most importantly - please give me suggestions for lightweight, non-perishable dinner/lunch options for my hike.
So I just got myself a big jar of pure dried Spirulina powder. For those of you who don't know what it is, it's a blue-green algae used a a food supplement. You can find some good information on it here: http://www.naturalways.com/spirul1.htm.
My question now is how to take the stuff. It is reccomended to mix it in with fruit juice, however I found that this caused the fruit juice to turn green and the algae clumped together a lot. It was really quite hard to drink because of the taste and texture, though I did add an entire teaspoon to a pretty small glass. While splitting a teaspoon over several glasses of juice throughout the day would make it more pallatable, I'm wondering if there are any other ways people have found to mix this stuff into their food. It's a powder, but it doesn't dissolve. I'm thinking mixing some into bread would work (yum, green bread :p) but I hardly ever make bread these days. So I'm wondering if there are any quick and easy meals I could put this in. Nutritionally, it's excellent, but I don't want to be forcing it down or anything.
ok this totally got devoured before I could take a pic but....
1 box spinach fettuchini
1 small onion, diced 5 cloves garlic diced 1/2c diced soysage 1/4c olive oil 2t margarine 1.5c broccoli, in florets 1.5c kale, chopped crushed red pepper, to taste 1/4c port wine 1/4c veggie broth 2T capers salt, to taste
set the pasta a-cookin.
Heat the oil and butter and fry the garlic and onions until translucent. Add soysage and cook until it just starts to brown a little. Add the broccoli and kale and cook, stirring frequently. Add the crushed red pepper, wine and broth as the pan gets dry. Cook until everything turns bright green, then add the capers and salt and reduce to low, simmering until the noodles are ready. Toss everything together!