Anyway I’m sure you’ll enjoy it as much as I did.

GLUTEN FREE, MAKES 14 SERVINGS

Ingredients:

1 cup whole raw almonds

½ cup walnut halves or pieces

½ cup gluten free rolled oats

½ cup raw buckwheat grouts

1/3 cup dried cranberries

1/3 cup raisins

½ cup pumpkins seeds

¼ cup sunflower seeds

1/3 cup shredded coconut

2 tsp ground cinnamon

¼ tsp fine sea salt

¼ cup pure maple syrup or rice syrup

¼ cup melted coconut oil

2 tsp pure vanilla extract

Method:

Preheat oven to 140 C. Line a large baking sheet with baking paper.

Process ½ the almonds into a fine meal. Transfer into a bowl. Process the remaining almonds and all the walnuts until roughly chopped. Combine mixture with almond meal.

Add oats, buckwheat, dried fruit, coconut, pumpkin and sunflower seeds, cinnamon and salt into the bowl. Mix to combine.

Add the maple or rice syrup, melted coconut oil, and vanilla to the bowl and stir until thoroughly combined.

Spread the mixture onto the baking sheet and press down to compact slightly. Bake for 20 mins, then rotate the pan and bake for a further 20 mins, or until lightly golden on the bottom and firm to the touch.

Cool for 1 hour and break into clusters.

Download the pdf here

The post Ultimate Nutty Granola appeared first on Generation Health.

Glycemic Load:  2

Ingredients:

1 Tbsp coconut oil

2 eggs

Pinch Himalayan salt

½ cup chopped cabbage or mung bean sprouts

½ avocado

1 tsp chia seeds crushed

1 tsp flax seeds crushed

Handful of fresh baby spinach

Tamari sauce to taste

Method:

Mash avocado with chia and flax seeds and set aside.

Beat eggs and salt together then add chopped cabbage.

Heat the oil in a fry pan on medium heat then add egg and cabbage mixture and spread.

Cook gently for about a minute or 2 or until the edges look done on top. Flip omelette over to cook briefly until just done.

Remove from heat and spread avocado and spinach on one half of omelette then cover with spinach and fold the egg over to complete your omelette.

Note: Use any crunchy vegetable in the egg mixture, even spring onions which are really delicious. Try putting turmeric in the egg mixture or maybe a little cayenne pepper. It’s one of those recipes that you can play around with to suite your taste buds.

Download the pdf here

The post Vegetable Omelette with Spinach & Avocado Spread appeared first on Generation Health.

Glycemic Load:  2

Ingredients:

1 cup  Quick oats

200g cottage cheese (or ricotta)

4 eggs

1 tsp cinnamon

Method:

Blend all ingredients together in food processor until it forms a batter then cook as you would a normal

pancake.

Makes 5 large (very filling) pancakes.

Serve with lemon juice and fresh fruit.

Variations: add grated apple or some berries after blending

Download the pdf here

The post Oat Pancakes appeared first on Generation Health.

Glycemic Load: 9

Ingredients:

½ cup steel-cut oats

½ cup well rinsed quinoa

½ cup dried goji berries

¼ cup raisins

1 tsp salt

½ tsp ground cinnamon

¼ tsp ground cardamom

4 cups water

your favourite toppings such as; toasted walnuts, apple, bananas, fresh berries

Method:

In a large saucepan add the quinoa, steel-cut oats, goji berries, cup raisins, salt, cinnamon, ground cardamom. Pour in the 4 cups water and give it a stir. Leave to soak overnight.

In the morning turn the heat up to medium-high and bring the cereal mixture to a boil. Don’t stray too far as this comes to a boil within 5 minutes or so. Reduce the heat and simmer (uncovered), stirring occasionally until the grains are tender, 20-25 minutes.

Top the cereal with your favourite toppings.

Download the pdf here

The post Quinoa & Oat Cereal with Goji Berries appeared first on Generation Health.