Sunday, February 22, 2015

"Snowy Morning" Coconut-White Chocolate Pancakes

We are embracing this snowy February morning by adding tasty white ingredients to our flapjacks: unsweetened coconut, raw milk and white chocolate chips.

Drizzled with maple syrup, these pancakes warmed us right up. They may taste like coconut cake but still pack nutritional value.*

"Snowy Morning" Coconut-White Chocolate Pancakes
serves 4

2 T flaxseeds
3/4 c whole wheat flour
3/4 c unbleached all-purpose flour
3 1/2 t baking powder
1 t sea salt
1 T sugar (coconut, Rapadura or date recommended)
1 1/2+ cups milk*
1 farm egg
3 T butter, melted
1/2 cup (or less) white chocolate chips
1/2 cup unsweetened coconut
1/4 cup toasted, unsweetened coconut

In a large bowl, whisk together the flaxseeds, flours, baking powder, salt, sugar and coconut. Make a well in the center and pour in the milk, egg and melted butter; stir gently.

Heat a lightly oiled griddle or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup for each pancake. Drop in white chocolate chips. Flip when bubbling throughout and cook another minute or two. Serve with butter, maple syrup, and toasted coconut.

*Even though our ground is frozen, we are still enjoying a local ingredient-of-the-week: RAW MILK! Ours is from the The Grey Barn. Besides the fact that raw milk is delicious, here are some reasons why we love it so much . . .

According to Rebecca Brown, Biological Farming Consultant, and founder of Safe Space Institute,"raw milk is a complete, immune-boosting, health-promoting food that has built-in safety mechanisms and much more nutrition than pasteurized milk. Fresh milk also offers greater economic return for many farmers."

Real Milk also makes the following selling points:
"Raw milk is the ONLY food that has extensive built-in safety mechanisms and numerous components to create a healthy immune system.

BENEFITS IN EARLY HUMAN STUDIES: In early studies involving humans, raw milk was shown to be superior to pasteurized in protecting against infection, diarrhea, rickets, tooth decay and TB; and children receiving had better growth than those receiving pasteurized milk (Real Milk Powerpoint, slides 54-56, 58).

THE MILK CURE: In the early 1900s, the Mayo Clinic administered the “Milk Cure,” which consisted in drinking 4-5 quarts of raw milk per day, obtaining favorable results for a range of illnesses including cancer, weight loss, kidney disease, allergies, skin problems, urinary tract problems, prostate problems and chronic fatigue; these results are not obtained using pasteurized milk.

Daisy in fog
photo courtesy of  The Grey Barn

DANGERS OF PASTEURIZED MILK: Many studies have linked consumption of pasteurized milk with lactose intolerance, allergies, asthma, frequent ear infections, gastro-Intestinal problems, diabetes, auto-Immune disease, attention deficit disorder and constipation. During a period of rapid population growth, the market for fluid pasteurized milk has declined at 1% per year for the past 20 years. Fewer and fewer consumers can tolerate pasteurized (and ultrapasteurized) milk (Don’t Drink Your Milk, Frank Oski, MD, 1983).
POSITIVE TESTIMONIALS: Hundreds of testimonials involving reversal of failure to thrive in infants; allergies, asthma and behavior problems in children; and digestive disorders, arthritis, osteoporosis and even cancer in adults (Testimonials, Michigan-Raw Milk Health Testimonials-PDF)."

Have you discovered yet how delicious hot chocolate tastes when made with local, raw milk??

Sunday, February 8, 2015

A Green Valentine's Day: Strawberry Chocolate Pancakes

It's always in the back of our minds. Sustainable living. A cause we all want to support.

But how to spread eco-love over Valentine's Day when the ground is frozen and a blizzard of imported roses and neon pink candies surround us?!

Relax, friends, the answer to many questions . . . lies in a warm pancake breakfast!

Our festive Strawberry Chocolate pancakes will delight singletons, couples and families, alike. And, Rainforest Alliance Certified Cocoa, Tea and Coffee help make this pancake recipe one to really feel good about.

A bowl of Dole pineapple (also Rainforest Alliance Certified) is the perfect snack while you flip.

Bonus Points! We also managed to score these local berries through our farm share.

IGI Greenhouse

Strawberry plants

                                                                                                                  photo courtsey of IGI

A Green Valentine's Day
Strawberry Chocolate Pancakes

serves 4
1 c whole wheat pastry flour (or your fave flour)
1 c unbleached all-purpose flour
2 T coconut sugar (or your fave sugar)
2 t baking powder
½ t baking soda
2 T unsweetened cocoa powder
½ t sea salt
2 c chopped strawberries
2 c buttermilk
1 egg
3 t melted, unsalted butter
oil or butter for cooking

In a large bowl, sift the flours, sugar, baking powder, baking soda, cocoa powder, and salt. In a separate bowl, whisk together the chopped berries, buttermilk, egg and butter. Combine with dry ingredients and stir gently.
Preheat griddle over medium. Grease with oil or butter and pour 1/4 cup serving. Cook until bubbling (about 3 minutes); then, flip. Cook for another minute or 2. Wrap stack with foil and cover with clean dish towel while you finish the process.
Serve with pure maple syrup, butter, and fresh berries. The pancakes are perfection but if you really looove chocolate, add some extra cocoa powder to the mix or shaved Rainforest Alliance Certified Chocolate on top.

Aren't you feeling all 'green and cozy' by now?
Enjoy every bite your flapjacks- remember no two are like! O shared this realization with me this very morning.

Happy Valentine's Day from Mount Driveway!

Sunday, February 1, 2015

Sweet-Beet Valentine's Day Pancakes

Happy Valentine-making! 
Here's a treat for you and your sweethearts  . . .

Sweet-Beet Valentine's Day Pancakes
adapted from Super Healthy Kids
serves 4

Start with a few beets.
Wrap beets in foil. Cook at 425 degrees for 1 hour or until fork tender. 
Let cool and peel off skins & stems. Cut into chunks.

Add a splash of water and puree beets in food processor or blender.

Measure 1/3 cup pureed beets. (Leftovers can be used in the cake recipe below or eaten at dinner.)

Add to wet ingredients in your standby pancake mix (suggested recipe below but store mixes also work!).

Our Standby Pancake Mix
serves 4

3/4 c unbleached all-purpose flour
3/4 c spelt flour
3 1/2 t baking powder
1 t sea salt
1 1/4 c whole milk
1 farm egg
3 T melted Kerrygold butter
1 T pure maple syrup
1 t pure vanilla

Mix first 4 (dry) ingredients in medium bowl. Mix remaining ingredients with beet puree in separate medium bowl. Combine ingredients and stir gently. Preheat griddle, pour pancakes, flip and EAT!

These Sweet-beet pancakes turned out so delicious, we're finally inpsired to try this cake recipe from our much-loved Green Market Baking Book! We promise you can't taste the beets!