About Me

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Elk & Me, 810 High st, Thornbury, Melbourne, VIC, Australia
Nellie specialises in mood disorders, such as anxiety, depression, stress, memory, and insomnia and also has experience and personal interest in helping people with skin conditions. Nellie treats a person holistically, looking at the entire person. In comprehensive consult and using tools such as functional pathology, Neuro-questionnaire, Live blood screening (Hemaview) and iridology. As both Medical Herbalist and Naturopath, I love using botanical medicine along side lifestyle and nutritional advice to empower people to feel better.

Monday, September 5, 2011

Chai Coconut rice breakfast

This is a great breakfast recipe to be creative with! 

I have given loose instructions, but experimenting and having fun is such a rewarding aspect of cooking, so go ahead and change the spices etc around and really make this recipe your own.

Combine warming spices like ginger, star anise, cinnamon, cloves, cardamom pod, and nutmeg. oh and a vanilla pod if you have one
about 1/2 cup water,
 1/4 cup thai red rice or thai purple rice or Quinoa in pot 
1 date chopped - optional
(you can add few tablespoons of coconut cream now or towards the end of cooking). 

 bring to boil and simmer till liquid absorbed and rice is cooked, cover and set aside. ( if I am using frozen berries i add them now and cover)

 I toast up almonds in oven then sprinkle with cinnamon and keep these ready in the pantry to sprinkle on top. serve with berries/mango/fruit of your choice sprinkle with almonds, alittle extra coconut cream or soy/almond milk. if you need sweetener add honey, coconut sugar or agave but it is pretty sweet with the fruit and coconut cream. and eat it up x

Banana Gluten free Pancakes

These are so yummy and fluffy. You won't even notice that they are gluten free, so perfect for kids. 

I usually make them vegan, so that's no eggs or dairy and they work so well. Especially yummy served with coconut yogurt, sliced pears and toasted smashed almonds. 

1 mashed ripe banana
2 eggs or 2 teaspoons of no egg mixed with 4 tablespoons of water
1 cup soya milk or milk of your choosing
1 1/2 cups plus 4 tablespoons of gluten free flour ( I use a half and half mix of rice and potato flour but have also used store mixed gf flour and worked great)
2 tsp gluten free baking powder ( if using egg replacer add 1 extra teaspoon of baking powder)
4 tsp coconut oil
1 teaspoon of cinnamon
  • Place the banana, eggs/replacer, soya milk, flours, baking powder, oil and cinnamon in food processor and process ( or do by hand) untill smooth batter.
  • place tablespoons of the mixture onto greased pan and cook until bubbles rise to the surface and the underside is lightly browned. Turn over and cook other side
  • serve warm.