Almond Hot Chocolate

Serves 2

-2 tablespoon brown rice syrup

-2 ½ tablespoons unsweetened cocoa powder

-4 cups fresh almond milk

-1 tablespoon agave nectar

-1 teaspoon vanilla extract

-Pinch of sea salt

In a 3 quart sauce pan, gently heat the brown rice syrup and ¼ cup of the almond milk over low heat. As soon as this starts to lightly steam, whisk in the cocoa powder to form a smooth paste. Whisk for about one minute to remove any lumps. Pour in the rest of the almond milk. Heat to almost simmering, or just until it is too hot to rest your finger in comfortably. Do not boil! Whisk in the agave nectar, vanilla, and pinch of sea salt. Serve. Wonderful with a light dusting of fresh cinnamon or nutmeg on a cold, rainy night.

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Berries n' Cream Steel Cut Oatmeal

Serves 2-4

-1 cup organic steel cut oats

-3 cups water

-pinch of salt

-4 cups of berries, fresh or frozen (defrost before hand)

-soy milk, almond milk, cow's milk, or even real cream (you will need much less if using real cream)

-real maple syrup, honey, agave nectar, or brown rice syrup

Place the oats, water, and salt in a 4 quart saucepan and bring up to a simmer. Simmer the oats, stirring often, until quite tender and the oatmeal is very thick, about 20 minutes. Set up a large bowl of the berries, a pitcher or two of chosen milks, and a bowl of chosen sweetener/s. Ladle the very hot oatmeal into each bowl and let everyone garnish their own. Alternatively, add the berries to the oatmeal and stir in while still on the heat to slightly soften the berries. Serve as above. I like to add frozen blueberries and blackberries to the oatmeal while still on the heat, stir in to defrost and soften, stir in strawberries and maple syrup off heat, and then top with a good pouring of fresh, homemade almond milk..

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Mini Zucchini-Tomato Frittatas

Makes 12 frittatas

-1 tablespoon extra virgin olive oil

-1/2 red onion, diced

-2 zucchini, cut in half lengthwise and sliced thin

-1 large tomato dice, or 10 grape sized tomatoes quartered

-1/4 cup crumbled feta cheese

-1/4 cup chopped basil

-8 large, farmers market organic eggs

-salt and fresh ground white pepper

Heat the extra virgin olive oil in a large sauté pan over medium heat. When hot, add in the onion and sauté until beginning to soften and brown, about 3-4 minutes. Add in the zucchini and sauté until just tender. Toss in the tomatoes and season to taste with salt and white pepper. Let cool slightly.

Pre-heat the oven to 375 degrees. Line 12 baking cups with muffin papers. Add the crumbled feta and the basil to the cooled zucchini. Whisk up the 8 eggs in a large bowl and fold in the zucchini mixture. Season with a little more salt and pepper.

Divide the frittata mixture up between the 12 muffin cups. Bake in the heated oven until set and slightly brown on top, about 15-20 minutes. Serve hot, warm, or at room temperature.

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Whole Grain Waffles

Makes 6-8 Belgium stlye waffles

-1/2 cup blue corn flour

-1 tablespoon canola oil

-1/2 cup whole grain quinoa flour

-1/3 cup unsweetened applesauce

-1 cup whole wheat flour

-1 tablespoon ground flax seed soaked in

-2 teaspoons baking powder

-1 tablespoon water

-1 teaspoon baking soda

-2 tablespoons brown rice syrup

-1/2 teaspoon salt

-2 tablespoons organic evaporated cane juice

-1 teaspoon fresh ground cinnamon

-1 1/2 cups soymilk, rice milk, or milk

In a large bowl combined the whole grain flours, baking powder, baking soda, salt, and fresh ground cinnamon. Set aside.

In another bowl whisk together the rest of the ingredients. Whisk the wet ingredients into the dry. Cook the waffles in a waffle iron according to the manufactures directions. Serve hot with butter and pure maple syrup, or with Spiced Pear Butter.

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