So now I'm kind of floundering around for something to eat. I've always been hungry right away in the morning, so starting out with a smoothie keeps me going for about half an hour before I'm hungry again. Late in the summer, I hit upon the idea of "nutmeal" which is a combination of nuts & seeds (almonds, sunflower, walnuts), fruits (think an apple or pear), some spice (cinnamon and/or ginger), and a little water ground up in the food processor until it has an oatmeal-like consistency. The more you whirl it, the more like cooked oatmeal it becomes. This is great stuff!It's lighter and fresher tasting than oatmeal and, even if my diabetes were cured tomorrow, I don't think I could go back to that thick heavy oatmeal taste again.
While the nutmeal is great, it does take time in the morning to prepare, especially when I started to want it warm. Plus, with the cold mornings, I find I just want to stay in bed longer. I was finding myself heading out the door with a baggie of nuts and dried fruit everyday. It took me forever to eat them, plus I missed my nutmeal, so I tried dehydrating it into "crackers." Last week, I made apple, almond, flax seed and cinnamon crackers. They tasted really yummy - light, fresh and really filling without having to chew and chew and chew.
Today I got more inventive with the recipes and created Carribean breakfast crackers. Here's what I used (note: it's not much of a recipe due to the variant nature of the liquid inside the young coconuts. You'll have to add more or less coconut water to get the right consistancy for spreading):
Carribean breakfast crackers
meat from 2 young coconuts
1 ripe banana
1 c. raw almoonds
2 t. ground or fresh ginger
juice of 1 key lime
Process in the food processor until it's very finely ground and mushy. Add a little coconut water if the mixture is too think to process properly.
Pour into a bowl and add enough ground flax seed meal to make it thick enough to spread (oatmeal consistency). Then add 1 c of goji berries (soaked) or raisins (soaked). Spread the mixture onto trays and make marks for 12-15 squares. Dehydrate at 145 degrees for 2-3 hours and then turn them over and turn the temp. down to 115 degrees until crisp.
I haven't tasted these yet, but they smell soooo good!
I used the rest of the coconut water to made the Chai Spice wafers from the Rainbow Green cookbook I got a while back. They've got almonds, sesame seeds, Chai spice, and vanilla in them as well. I'm thinking I can make a little walnut butter to spread on them this week. can wait for breakfast!