Oat Porridge is one of my breakfast staples. I get a lot out of the simple pleasures of life, and blending this with blueberries gives it a brilliant purple color which makes me laugh in the wee hours of the morning because purple is my favorite color (“look honey, purple food”!)
You can freeze any uneaten pancakes for an “on the fly” breakfast down the road.
Even in the winter, we have tons of fruit around the house, In addition to apples, pears, citrus fruit and pineapple, we always have at least a bunch or two of bananas, which we not-so-secretly hope we don't eat before they start to brown so we can use them for flavorful smoothies, pancakes and quick breads. We prefer to use vegan chocolate chips or carob chips, which can be found in specialty and health food stores or online. Tossing the chocolate chips in a little bit of flour prevents them from sinking to the bottom of the muffins. You can also bake this as a loaf. Lower oven to 325 degrees and bake for 50 minutes
I never thought to put flaxseeds in a smoothie until recently--Flax is to the first part of the 21st century what wheat germ was to the '80s. Of all the plants in the kingdom, flax has the highest level of omega-3, an essential fatty acid (considered essential because the human body cannot produce them). I concocted this smoothie after I had just finished a hard run (thanks Coach Kurt) and it was fairly hot outside. I wanted to make a smoothie that would fall under the "Raw, Vegan" category (though the "rawness" of acai powder is questionable...) full of antioxidants (found in the flaxseed, blueberries and raw Cocoa Powder) After taking the first bite, I thought to myself "wow, there is an elixir in my mixer! -LM
