Pancake Tuesday

buckwheat and brown rice pancakes...mmm!

 Well, today is Pancake Day here @ The Desoto Oceanview Inn, the second to the last one I will be doing here at the Inn this season. The summer has gone by fast, and it has been so lovely to experience it by the beach... this is a gem of a place!

 Today's pancakes are my favorite whole grain, gluten-free, dairy-free recipe, made with buckwheat and brown rice. I served these fluffy flapjacks with strawberries and blueberries in just enough vanilla coconut yogurt to coat the berries.  For extra sweetness, add some real maple syrup and mm....mmm! 

 The "Juice du Jour" was grapefruit and superfruit Acai juice blended together to make a tart and sweet powerful anti-oxidant drink that goes well with the pancakes this morning. 

Have a Super Day!

Namaste.
Vickie Kelson
Health Coach
specializing in Transformational Nutrition
Transform. Balance. Shine.

Muffin Monday

Almond Butter & Jam  Muffins - Photo by Inbound Den

Monday, September 10

Muffin Monday today, so I was up early preparing my Nut Butter Muffins and decided to make them with jam in the middle for a little something different! They are delicious, taste a little like an Almond Butter and Jam Sandwich, although these little morsels were jam-packed with omegas from 8 different seeds and nuts all whipped up to make a crunchy "melt in your mouth" tasty and nutritious treat! 

Along with our muffins the vegan entree today was a Tex Mex Dandy Bowl: quinoa, brown rice, pinto beans, green beans, carrots, celery and spicy spices all tossed all together.  A macrobiotic 'meal in a bowl' that is great for the digestion! 

The juice today included Orange, Carrot & Wheat Grass ...energizing and cleansing! 

Finally,  the guests at The Desoto Inn could also avail themselves of our in-house "Trail Mix" goji berry granola and our fresh-made nut milk - today's was almond milk, with a hint of cinnamon and maple syrup. 

As always, everything prepared was organic, gluten-free and dairy-free.

Namaste.

Vickie Kelson
Health Coach
specializing in Transformational Nutrition
Transform. Balance. Shine.

Blueberry Banana Muffins

I make all my recipes 100% organic, gluten-free and dairy-free. Organic ingredients are readily available these days at larger supermarkets and your local organic grocery...and sometimes even Costco! if it’s really exotic, I endeavor to  include a footnote for more information.  In a pinch, check my website, crystal mountain natural health under “kitchen essentials” or send me an email: vickiekelson@me.com

BLUEBERRY BANANA MUFFINS

© 2012 vickie kelson, all rights reserved 

Makes about 14 muffins (or 12 muffins + 6 mini-muffins)

1/2 cup tapioca flour
1/3 cup arrowroot powder
1/3 cup white rice flour
1/3 cup buckwheat flour, (or brown rice flour)
3 TBLS flax seed meal
1 tsp baking soda
2 tsp baking soda, gluten free
1/2 tsp fine sea salt
2 tsp guar gum (available in larger supermarkets and organic markets)
2 tsp ground cinnamon
1/2 cup coconut oil, (can also use Earth Balance™ margarine)
1/2 cup raw sugar (Turbanado™, Sucanat™ or coconut)
2  eggs (or vegan substitute 2 “flax eggs”: soak 2 T ground flax in 6 T warm water for 5 minutes)
1 tsp vanilla extract
1/2 cup vanilla coconut yogurt
2 medium ripe bananas, mashed

1+1/2 cups blueberries, fresh or frozen(thawed), or any combination of berries will work

DIRECTIONS:

1. Whisk dry ingredients together and set aside.
2. Blend sugar and oil or margarine together. When fluffy and well combined add in remaining wet ingredients and blend well.
3. Blend dry ingredients slowly to wet ingredients and blend until well combined but not overly beat. 
4. Stir in berries last with spatula or spoon.
5. Spoon into muffin tins,( I usually fill closer to 3/4 full instead of the recommended 2/3 full with traditional muffins)
6. Bake 30-32 minutes or until lightly brown on top on the middle rack.
7. Cool for few minutes in tin and then remove and finish cooling on rack before they condensate in tin.
   

Since these will make a few extra then the usual 12 count I will use the rest of the dough to make a few mini muffins. Take the mini-muffins out after 20 minutes, while leaving the regular-size muffins in oven to bake.

Also, I will typically double this recipe if I am serving guests.

Namaste.

Vickie Kelson

Health Coach

specializing in Transformational Nutrition

Transform. Balance. Shine.

Sunday Brunch....Baked Broccoli & Spinach Omelet

Baked Broccoli & Spinach Omelet - Photo by Inbound Den

Sunday morning is quiet here @ The Desoto Oceanview Inn, and the air is luscious right now, with a slight tropical breeze......aaah! Time for breakfast I think.

Sunday Brunch came to mind and so what came to mind for a gluten-free, dairy-free, vegan organic menu was: Broccoli & Spinach Omelet, with lots of savory spices and topped off with a vegan pepper jack cheese. I had loads of berries so I tossed them together to make a yummy Coconut Yogurt Fruit Salad composed of blueberries, strawberries, raspberries, bananas and coconut. The juice today was my Cucumber Refresher, made with cucumber apple and lime over ice! Nice.....

Today's raw nut milk was almond, this time seasoned with a hint of cinnamon and maple syrup. I love this milk, alone or poured over our Trail Mix fresh-made goji berry almond granola.

Have a sweet day! 

Namaste.
Vickie Kelson
Health Coach
specializing in Transformational Nutrition
Transform. Balance. Shine.

Curried Sweet Potato Hash

Saturday, September 8

Curried Sweet Potato Hash - Photo by Inbound Den

 A lovely sunny day at the beach today, and the water was sweet!!!

But before I got there I filled in for Steve today @ The Desoto Oceanview Inn (he's the manager, weekend chef and all-around great guy) and made an organic, gluten-free, dairy-free Saturday menu for the guests.

My menu included "Curried Sweet Potato Hash", composed of white sweet potatoes, carrots, celery, asparagus,spinach, and some heavenly curry spices. A favorite family breakfast!

We also had gluten-free millet toast, Trail Mix Agave Sweetened Granola with fresh-made Raw Almond Hemp Milk sweetened with cardamom and real maple syrup.  This raw nut milk is fabulous alone or poured over our granola. The juice today was Orange-Carrot-Mango.  Delectable, if I do say so myself.


Have a Beach of a Day!

Namaste.
Vickie Kelson
Health Coach
specializing in Transformational Nutrition
Transform. Balance. Shine.

Radically Raw Friday...Avocado Chipotle Pie

Friday, September 7

Raw Avocado Chiipotle Pie - Photo by Inbound Den

It's "Radically Raw" Friday again at The Desoto Oceanview Inn, with only two more to go, until next summer!

We have had some interesting animal encounters this week, a raccoon, a squirrel, and blue crab. It's amazing to me how much wild life is in the midst of this nestled paradise...right by the beach!

Today my organic, gluten-free and dairy-free raw menu highlihgted an Avocado Chipotle Pie: hemp nut cheese layered on top of my Raw Confetti Bread and then loaded with large 
chunks of avocados with a raw Chipolte Salsa drizzled over the top then sprinkled liberally with chopped kale. 

Along with this savory dish, I made a Fruit Ambrosia Salad with Almond Chia Pudding.

Juice was Orange Apple, and the raw milk of the day was Almond, sweetened with maple syrup and a hint of cardamom! Mmmmm....enjoy!

Namaste.

Vickie Kelson
Health Coach
specializing in Transformational Nutrition
Transform. Balance. Shine.

Ginger Beans & Greens

Photo by Inbound Den

Breakfast @ The Desoto Ocean View Inn this morning was a nutrient-dense meal full of flavor and colors. It happens to be a favorite of mine, pairing baby roasted potatoes with plenty of greens!

So we started off with Roasted Rosemary & Thyme Baby Potatoes: red, yellow & purple baked with herbs, dulse, sea salt and lightly tossed with olive oil. I introduced a new dish called Beans & Greens:

 sprouted adzuki and mung beans, shredded carrots and yellow squash sautéed with olive oil, turmeric, and ginger and then tossed with a generous serving of micro greens. Nutritious and yet flavorful and light!

With our Agave Goji Berry Trail Mix Granola I served the Raw Almond Milk that I make every morning for the guests here. And just in case you didn't get enough yesterday, my Apple Fig Quinoa Crisp made a second appearance and was even better the second day, or so I hear!

Namaste.

Vickie Kelson

Health Coach

specializing in Transformational Nutrition

Transform. Balance. Shine.