Everyday Favorites: Saturday Smoothie with Banana, Cinnamon, and Sun Butter

Well happy Saturday! Wait a minute. Where did Saturday go? Oh yes. It drowned in the rain we're experiencing this week. My husband told me last night that many meteorologists come from Minnesota because, go figure, there is WEATHER here - dynamic, always-interesting-if-you're-into-that-sort-of-thing, worthy-of-study-and-commentary weather. I haven't fact checked this or anything, but it sounds reasonable, especially in light of a conversation I had with my bff Nicole in Corralitos, California, where their experience of weather is the exact opposite of the kind of weather above-described (and where I grew up, knowing exactly zero people who aspired to be a meteorologist). Especially in recent years, Corralitos and surrounding areas seem to cling to a general forecast of mostly sunny, highs in the low 70s. It's delightful to just be in weather like that: beautiful, fragrant, almost disconcertingly comfortable. As we sat in her backyard, Nicole had an epiphany. She observed that she never realized what the big hype about weather was, until it occurred to her recently that my life is entirely different from her own, largely because of the weather. To which I responded: Yes. We've got an urban/rural distinction too, but it primarily is the weather that gives our lives such different landscapes. Spring cleaning in Minnesota is a real thing. We literally pack up half the stuff we've been using for the last eight months and tuck it into our basements, from snow boots to pizza stones. ("Pizza stones? Why?" you (or Nicole) might ask. Because in the winter, turning our oven to 500 degrees is really just giving our furnace a break. Baking that aggressively in summer while we've got our air conditioner cranked up as high as it can go is just plain evil bad stewardship. See? Weather. It affects everything here. Especially once you move out of that condo...)

I digress. Happy Monday! About that smoothie.

So this is the smoothie I drink every Saturday. You can drink it any day you'd like, but it's fairly high calorie, so I can justify it only on Saturdays, because Saturdays are when I do my extra long workout at the YWCA. This smoothie is so delicious it has almost motivated me to do an extra long workout on other days of the week. But then I remember how nice sitting is and I opt out.

This smoothie is popular with the children and MC too. Once you read the ingredients you will understand. It's a whole bunch of yummy things blended together.

Saturday Smoothie with Banana, Cinnamon, and Sun Butter

Yields: 1 large smoothie

A note on the optional protein powder: I use Tera's Whey or Vega Protein Powder most of the time, which both have a great texture, dissolve into liquid seamlessly, and are slightly sweetened with stevia. If you don't use a sweetened protein powder and/or a sweetened non-dairy beverage and/or if your banana isn't super ripe, a couple teaspoons of honey or maple syrup might be in order. Also, sometimes I throw in a handful of spinach. It totally works. And then you're trendy circa 2007 because you're drinking a green smoothie.

1 cup milk or non-dairy alternative

1 apple or banana

2 tablespoons sunflower seed butter, almond butter, or peanut butter

1 scoop / 2-3 tablespoons vanilla protein powder (optional)

1 teaspoon maca or lucuma powder (optional - these are weird overpriced completely nonessential natural sweeteners; I like them and you can buy maca powder in bulk at the Wedge Co-op)

1/2 teaspoon cinnamon

Pinch of salt if seed or nut butter is unsalted

5-6 ice cubes

Blend everything together until smooth and cold and perfect. Enjoy. Whatever the weather. And hey! Great job on that killer workout!

Everyday Favorites: Blender Waffles (or Pancakes)(gluten-free, vegan, need VitaMix other SuperBlender)

This is what I envision right now: a series of posts called "Everyday Favorites" in which all our family's standards get posted on this site.

This is why: well, first of all, I'm motivated by a big old kitchen failure that occurred yesterday. It was veggie loaf - like meat loaf but with lentils and veggies instead of meat and eggs. It was horrible. Like, took a bite, made a face, spit it out, promptly threw two loaves in the garbage horrible. On Earth Day, no less! Hence a failure on several levels. On the heels of that debacle, I'm reminded, bittersweetly, of how much has changed since I started this kitchen journal, and how I need to sometimes set aside my ambition and just stick to what works. We culinarily-inclined do not find this an easy task. When life hands us lemons (or food allergies or a powerful article on the environmental impact of eating meat and dairy at the rate we do), we make lemonade! Even if our first try tastes like straight-up distilled white vinegar with a shot of flax seed oil and we wonder how all that hard work could be so utterly fruitless, we persevere! A few years ago, if I made a crap veggie loaf, I'd keep trying until I got it right. But times have changed. I have a different kitchen. I have less time. I have more mouths to feed. I work with costly ingredients that I can't afford to waste. If something isn't good to start with, I can't be bothered with it again. The tinkering in my kitchen is going to happen with things that are good to start with, but that I know I can make better, or at least own a little more (i.e. add cilantro).

So my Everyday Favorites series (I've got five things in mind - one for every meal of the day and, yes, I consider our two snacks per day meals) is meant to be my opportunity to share with you some of my most beloved recipes. The recipes that I return to over and over again - recipes that started out decent enough but, over time, after a lot of tinkering, arrived at a place that I'd call perfect.

Today's is the inaugural post, starring our favorite waffles. Perfect waffles, actually.

I mean, right? That's mostly MC's handiwork.

We make them about one night a month, usually two batches at once*; I soak the grains in the morning and make the batter at night while my husband mans the iron (how decidedly gendered of us). We let them cool on racks and then we freeze them, eight per bag, and reheat them in the toaster for quick breakfasts. (I find that all breakfasts with children need to be quick - and we haven't even started our 7:06 am school bus pick-up yet! Oh dreaded Fall 2014...)

I was going to rave about how economical these are but am a little reluctant. The grains, especially if bought in bulk, are super cheap. I figure these cost about $4-5 for 12 waffles, which is half the cost of the Van's gluten free ones. But then there's that VitaMix thing. Total luxury item.

So while they are only a qualified *cheap*, they are an unqualified delicious, they have a great chewy bite but brown and crisp up perfectly around the edges, they store beautifully, and they're made from all whole foods. I've also given you a pancake variation at the bottom, if you like the concept of this recipe (and you have a VitaMix or something comparable), but you are waffle iron-averse. (Perhaps you are like me and have been burned a few too many times attempting gluten-free, egg-free waffles. Pun totally intended.)

Another reason for the Everyday Favorites series: this is a record for me as well as you. This waffle recipe took a fair amount of trial and error. MC and I agree that we have got it d-o-w-n this time. Now I've got the formula stored on the trusty internets for next month!

Other Everyday Breakfast Favorites:

Big Crunch Granola

Carrot Cake Pancakes (another blender recipe)

Baked Oatmeal

For more pictures of what the grains/process looks like, check out this old post.

* When I say we make two batches, I really mean we make two rounds of the same thing back-to-back. Doubling doesn't work because the VitaMix can only accommodate so many soaked grains and cups of fluid. FYI.

Whole Grain Blender Waffles (gluten free, vegan if you want)

Yield: ~12 waffles

1 1/4 cup brown rice

3/4 cup raw buckwheat groats

2 tablespoons apple cider vinegar, whey, or lemon juice

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1 cup milk, nondairy beverage, or water

1/2 cup applesauce (could substitute: 1 very ripe banana; 1/2 cup cooked, mashed sweet potato or pumpkin)

1/4 cup oil (I've used all of the following with similar results: grapeseed, melted coconut, rice bran, or olive oil)

2 tablespoons ground flax seed

2 tablespoons maple syrup or honey

2 teaspoons vanilla extract

1 teaspoon apple cider vinegar

1 teaspoon salt

1 teaspoon cinnamon

1 1/2 teaspoons baking powder

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Spray oil to grease waffle iron

Optional add-ins:

1 cup mini-chocolate chips or 1 grated apple or pear (stir into batter after you've finished with blender)

1 cup fresh or frozen berries (add to blender after everything else is mixed, before adding baking powder - you'll want the berries a little chopped up but not so processed that the batter turns blue or pink)

In a large bowl or measuring cup, cover brown rice and buckwheat groats with water by about 2 inches. Add 2 tablespoons apple cider vinegar, whey, or lemon juice and soak for 8-24 hours. 

When you're ready to make your waffles, preheat your waffle iron according to manufacturer's instructions.

Drain the grains, rinse them in a fine sieve, and pour them into your blender. Add the remaining ingredients, except for the baking powder, and blend until smooth. Add a little more water, 1-2 tablespoons at a time if you'd like a thinner batter. If you are using berries, add them now and blend until coarsely chopped and evenly dispersed throughout batter. Add the baking powder and blend on low, briefly, until just incorporated. If you are using chocolate chips or grated apple or pear, manually stir it into the batter after the baking powder has been incorporated and you are basically done with the blender.

Spray the waffle iron with oil. Ladle batter into iron. (Note! Err on the side of too little batter during the first go. An imperfect-looking, small waffle is better than a waffle batter mess all over the sides of your iron.) Cook according to manufacturer's instructions. If you plan on freezing them, aim for a little underdone, as the toaster will brown them a little more. Enjoy!

Pancake Variation

Yield: 24ish silver-dollar size pancakes

1 1/4 cup brown rice or oat groats (don't use oat groats if making waffles though! - they won't crisp)

3/4 cup raw buckwheat groats or millet

2 tablespoons apple cider vinegar, whey, or lemon juice

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1 cup milk, nondairy beverage, or water

1/2 cup applesauce or 1-2 very ripe banana(s)

2 tablespoons oil (I've used all of the following with similar results: grapeseed, melted coconut, rice bran, or olive oil)

2 tablespoons ground flax seed

2 tablespoons maple syrup or honey

2 teaspoons vanilla extract

1 teaspoon apple cider vinegar

1 teaspoon salt

1 teaspoon cinnamon

2 teaspoons baking powder

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Butter or high-heat oil for greasing skillet or griddle

See above for optional additions.

If making pancakes, consider some of the optional add-ins above, but quickly sprinkle them into the pancake batter once it's in your skillet or griddle, before flipping.

In a large bowl or measuring cup, cover brown rice and buckwheat groats with water by about 2 inches. Add 2 tablespoons apple cider vinegar, whey, or lemon juice and soak for 8-24 hours. Drain the grains, rinse them in a fine sieve, and pour them into your blender. Add the remaining ingredients, except for the baking powder, and blend until smooth. Add a little more water, 1-2 tablespoons at a time if you'd like a thinner batter. Add the baking powder and blend on low, briefly, until just incorporated.

Heat 1/2 tablespoon oil or butter in a skillet or griddle over medium-high heat. Add pancake batter in 2-tablespoon increments (my batter was thin and spread considerably to make perfect 4" pancakes). Cook for a couple minutes over medium heat and once bubbles begin to form (see picture above), carefully flip and cook another minute or two.