Скачать с ютуб Pumpkin Spiced Granola, Banana Milk Spinach & Artichoke Rolls | Chef AJ LIVE! with Michelle Davis в хорошем качестве

Pumpkin Spiced Granola, Banana Milk Spinach & Artichoke Rolls | Chef AJ LIVE! with Michelle Davis

For Michelle to be your health coach contact her on Instagram:   / plantcoachmichelle   Pumpkin Spiced Buckwheat Granola (recommended for a dehydrator) 3 cups raw hulled buckwheat soaked overnight or all day in pure water 2 very ripe bananas, peeled ½ cup baked and cooled sweet potato 1 tsp. pure vanilla 1 T. pumpkin pie spice 1 T cinnamon 2-3 Medjool dates, soaked/drained (per size & your taste) ¼ cup dried goji berries (optional) the only dried fruit I use for high choline content Soak the buckwheat and the dates overnight or all day. At prep time, drain the buckwheat well using a larger strainer at least while mixing other ingredients. The soaking water becomes gelatinous and it drains slowly. Allow it to drain for longer if possible and especially if using the oven cooking method. Put bananas and all remaining ingredients except the dried gogi berries into blender and blend until smooth. Place the well-drained buckwheat into a large bowl. Scrape all of the mixture from the blender over the buckwheat, add the goji berries if using them. Mix until well combined. Place on a large dehydrator tray (or 2 if smaller) on a silicone dehydrator sheet, leaving it in chunks. Dehydrate at 105º for 24- 36 hours or until dry. Allow the granola to cool before storing in airtight jar or container. Break into chunks if pieces are too large. Makes ½ gallon jar of granola. Oven Directions (this recipe is not as good baked): Preheat oven to 300°. Place the prepared buckwheat on silicone or parchment covered tray. Bake 15 minutes. Carefully turn and return to oven. Bake 10-15 minutes more watching carefully that it does not burn. Whole Buckwheat Wraps 1 cup raw (green) buckwheat 1 ¼ cup pure water 1 tsp. onion granules ½ tsp. garlic granules ½ tsp. curry powder ½ tsp. paprika ½ tsp. cumin 1 tsp. coconut aminos, liquid aminos, or San-J Wheat-free tamari black pepper Soak buckwheat in water in a high powered blender container for 2-6 hours. DO NOT DRAIN. After soaking, add remaining ingredients. Blend until smooth. While blending, heat a large non-stick skillet or griddle over medium high heat. When a drop of water sizzles on the surface of the pan, it is ready. DO NOT USE OIL ON THE PAN. Pour 1/3 to ½ cup of batter on the pan and quickly spread it into an 6–10- inch circle depending on the size wrap preferred. Spread it out in a circular motion with a spoon. Wait until the top looks dry and the edges are easy to lift with a thin spatula. Loosen the wrap all the way around, then carefully flip it. Leave it only a short time on the 2nd side. Stack the tortillas on a silicone or parchment covered pan placing a parchment between each. This recipe makes four 8–10-inch tortillas or about 8 smaller ones (6 inch). Batter may be thinned with water for thinner wraps. Serve immediately to wrap favorite fillings or cool completely and store in zipper bag with parchment between cooled wraps. Leftover wraps should be refrigerated. At serving time, wraps may be reheated or brought to room temperature for use. Optional add ins: After soaking, a clove of garlic, sprinkle of any spice or small piece of turmeric root may be added to compliment what is planned as filling. For sweet fillings, a splash of vanilla extract and cinnamon may be added. Do not add fruit to the blended wrap mixture or they will stick to the skillet. Festive Spinach & Artichoke Rolls 1 onion (7-8 oz), chopped 1 lb organic spinach 1 red bell pepper, chopped all except some strips saved for garnish 1 14oz. can artichokes, packed in water, rinsed, drained, chopped 4 cloves garlic, divided 1 15oz can white beans, rinsed and drained ¼ cup lemon juice (approximately juice of one lemon) 1/3 cup nutritional yeast 1 tsp. onion granules 1 tsp. garlic granules ½ tsp. raw apple cider vinegar ¼ tsp. smoked paprika ¼ tsp. paprika 1 tsp. red miso paste ¼ - ½ tsp. ground black pepper organic grape tomatoes, cut in half Fresh sprouts (I used broccoli/clover sprout mix) Scallions, one bunch, chopped Heat large ceramic non-stick skillet until a drop of water sizzles on surface. Add onions, dry sauté without stirring until they begin to brown around edges. Add 1 T. water, stir well getting brown off skillet. Add the pound of spinach a little at a time with only enough water to prevent scorching, cover and simmer until more can be added. Little by little add spinach and water as needed until the entire pound of spinach is cooked down. Add the chopped red bell pepper and 3 cloves of minced garlic, simmer uncovered to cook excess liquid away, 3-5 minutes. While this simmers, place sauce ingredients, the remaining garlic clove and the beans through the miso paste into the blender. Blend until smooth. When the sauce is blended, add the artichokes, a little more than half the green onions, the black pepper and the sauce to the spinach mixture. Mix well and heat through.