Back-To-School Liquid Breakfast

The Hydrator

Serves 1

Does your child resist water… here is how to get sneaky and get them hydrated.

INGREDIENTS

½ cup Cold Coconut Water

½ cup Kefir, full fat and unsweetened

1 tablespoons Chia Seeds

1 tablespoon Coconut Oil, extra virgin

1 scoop Hydrator powder, by Vega Sport Electrolyte Hydrator (from Amazon or any natural food store.  It comes in single serving sleeves or a tub

1 ½ cup berries, frozen

Ice (optional)

INSTRUCTIONS

1.  Put all ingredients into a blender, except ice, and blend.  Add ice if you desire a coldness or thickness.

EGGPLANT-WALNUT PATE'

Serves 8

*you can make this up to 1 week in advance in a GLASS container

Traditional patés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is elegant, filled with flavor, and nutritious. Enjoy it on a special occasion or as an everyday spread with Mauk Family Farms Flax Crisps, Lydia’s Organic Crackers, Go Raw Crackers or Raw, Fresh Vegetables.


INGREDIENTS

• 1 large eggplant
• 1 cup walnut pieces
• 2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
•  2 cloves or 1 teaspoon diced garlic
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon ground allspice
• Celtic sea salt, to taste
• Hot pepper sauce (optional), to taste

INSTRUCTIONS
Preheat oven to 450 degrees F. Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes or grill on BBQ for approximately 20 minutes.

While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.

Remove the eggplant from the grill or oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth.

Add the ground walnuts and allspice, and process until smooth.

Season to taste with the salt and hot pepper sauce.

Spoon into a small loaf dish and chill several hours or until firm.

Put over any of these: chicken, fish, turkey, lentils, vegetables or use as salad dressing.

Store in a glass container in the refrigerator for up to 1 week or in the freezer up to 3 months.

Soba Noodle & Rainbow Veggie Salad - either vegetarian style or with Ahi

Rainbow Soba Veggie Salad

Serves 6

We can’t get enough of this versatile salad of great veggies and buckwheat Soba noodles.  Prepare it in about 20 minutes for a light meal.  Pack in a lunchbox for the next day it holds up well!

INGREDIENTS

2 tablespoons rice vinegar

2 tablespoons toasted sesame oil

11/2 tablespoons coconut amino’s (soy sauce alternative)

1 tablespoon RAW honey

1 ½  cups carrots, shredded or chopped (about 3 medium)
1 red pepper, chopped

2 cups red cabbage, shredded

1 cup green cabbage, shredded – if you prefer just use all green cabbage pre-shredded

6 kale leaves, steams and touch rib removed, very finely sliced

½ package (4 oz) buckwheat soba noodles

¼ cup toasted sesame seeds

Suggestions – top with tuna for quick lunch or grill up ahi tuna and put over the top.

INSTRUCTIONS

1.  In a large bowl, whisk together vinegar, sesame oil, coconut amino’s and honey.

2.  Add carrots, cabbage, kale and scallions, and toss well.  Set aside.

3.  Cook soba noodles according to package.  Run cold running water over noodles and drain well.

4.  Add to salad and toss again.  Sprinkle with sesame seeds.  The salad will keep refrigerated up to 4 days.