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Welcome to the berry and summer seasons! One of my favorite ways to enjoy fresh berries is in a preparation that resembles oatmeal or porridge. Finding a cereal that is genuinely healthful is difficult, and when you do, it is astronomically costly. Therefore, this is a method for creating your own “cereal,” which is more of a granola.
With just a banana and a modest bit of sweetener, the nuts and seeds maintain the minimal sugar content while adding beneficial fats. If you’re following the candida protocol, use xylitol as your sweetener in this delicious low-sugar dish.
Yogurt, kefir, or a plant-based milk can all be used to accompany the granola. I used a non-sweetened Organic and Dairy-Free Probiotic Drinkable Cashewmilk Yogurt in this recipe.
When is the berry season? Strawberries are the earliest fruit to mature; they are excellent all summer long and go on sale in the spring. In the spring, cherries also start to mature.
Blueberries, blackberries, and raspberries are all in season throughout the summer. Cherries and strawberries both keep expanding.
Raspberries and perhaps strawberries may still be in season during the fall.
In the winter, should I consume berries? That’s a tricky question, I know. If berries are your primary supply of antioxidants, I say go for it. Berries are incredibly high in antioxidants. However, eating berries frozen during the off-season is MUCH better. The finest flavor and nutrient content of fruits and vegetables are preserved by picking them at the height of ripeness and flash freezing them. Frozen berries may bring sweetness and a nutritional punch to your winter smoothies.
Seasonality is now the topic of another discussion. In the winter, we wouldn’t normally have access to berries (modern growers use greenhouses and other methods to continue to grow non-seasonal foods in the off-months). Cold-weather fruits including kiwis, pineapple, cranberries, limes, lemons, oranges, apples, and pears are best consumed throughout the winter.
Coconut Granola (Vegan, GF, Candida Diet)
Finding a cereal that is genuinely healthful is difficult, and when you do, it is astronomically costly. This recipe will allow you to produce your own “cereal,” which is more of a granola. Serve with fruit in season!
INGREDIENTS 2 cups raw buckwheat groats,
1 1/2 cups mixed seeds and nuts,
2 cup coconut flakes,
1 teaspoon each of crushed cinnamon and ginger,
1 ripe banana,
2 tablespoons each of olive oil,
2 tablespoons each of almond butter (or another nut butter), and 2 tablespoons each of xylitol (or coconut sugar, maple syrup or honey if not on a candida protocol)
INSTRUCTIONS Set the oven to 350°F. Buckwheat groats, seeds, nuts, and spices should be combined in a big basin. With a fork, mash the banana and combine it with the xylitol, almond butter, and olive oil in a different small bowl. After adding the wet ingredients to the groats mixture, whisk everything together until it is evenly covered. On a baking sheet covered with parchment paper, spread the mixture, and bake for 20 to 30 minutes, stirring halfway through. Everything ought to be toasty and golden. Watch it closely since it burns quickly! If the nuts or seeds were soaked overnight, it can take longer.
Before putting the mixture in an airtight container, let it cool fully. Serve with berries and dairy-free kefir or plant milk! NOTES: *If you have the time, it’s best to soak the nuts and seeds in filtered water and sea salt for a whole night. Nuts and seeds can be soaked to aid with digestion. To completely submerge the nuts or seeds in filtered water, add 1 cup of water at a time. Add 1 heaping teaspoon of sea salt to the soaking water for each cup of water added. Nuts and seeds should soak for at least eight hours, then be drained and rinsed.
If you have any nuts left over, make sure to consume them quickly because they will start to mildew if not kept chilled. OR, to make them last longer, you may dehydrate them.