Complete Quinoa Pancakes

Who said pancakes can’t be healthy and energize your morning? This healthy pancake recipe with Juice Plus+ Complete and quinoa will fill you up with nutrition and last you until lunch! In addition to the protein kick from the quinoa, this recipe gives a boost of whole food based nutrition from our gluten-free Juice Plus+ Complete French Vanilla mix. Customize the recipe with your favorite fruits and share your tasty topping choices in the comments below!

Here’s what you’ll need:

  • 3/4 cup of cup white quinoa, uncooked
  • 1/8 cup of oatmeal
  • 1/8 cup of baking powder
  • 3 tablespoons maple syrup
  • ½ teaspoon salt
  • 3 eggs
  • 1 tablespoon butter
  • 1 cup of milk
  • Rind from one lemon
  • 1 scoop Juice Plus+ Complete French Vanilla

Recipe:

  • Rinse the quinoa with cold water and cook the quinoa for 12 minutes
  • Mix all ingredients in a blender until smooth
  • Grease a small frying pan with little coconut oil and cook each pancake
  • Add your favorite fruits on top!


Can’t get enough of Juice Plus+ Complete recipes? Check out our recipe for a breakfast bowl featuring banana, berries and dates!

JOYFULLY RAW, JACKIE

Bakini Bread: Easy on the Hips, Tasty on the Lips!

I’ve been perfecting this banana bread recipe for my cookbook and wanted to share with you right away. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and loved by toddlers and adults alike.

With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free

Recipe yields 1 loaf

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But I always make 2!
  • INGREDIENTS
    ⅓ cup melted coconut oil or extra-virgin olive oil or high quality olive oil*
    ½ cup honey or maple syrup
    2 eggs (I used free range)
    5 ripe (with spots) mashed bananas
    ¼ cup almond milk (if you have a nut allergy you can use oat milk)
    1 teaspoon Non-Aluminum baking soda
    1 teaspoon alcohol free vanilla extract
    ½ teaspoon Himalayan Pink salt
    ½ teaspoon ground cinnamon, plus more to swirl on top
    1¾ cups white whole wheat flour or regular whole wheat flour
    Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
  • INSTRUCTIONS
    Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
    In a large bowl, beat the oil and honey together together with a whisk.
  • Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
    Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
    Pour the batter into your coconut oiled loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
    Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Let me know how it turns out in the comments below, J

RAW KEY LIME CHEESECAKE

I am so excited to share this delicious raw key lime pie with you. It is super easy, take hardly any time at all, and is from my favorite new cookbook, Raw To the Rescue by SOSRAW.  It is  full of fantastic information about healthy living and loaded with awesome recipes. 

  • crust

2 cups raw, unsalted cashews
½ cup shredded, unsweetened coconut

1 cup pitted dates

1/8 teaspoon sea salt

  • filling

1 large Hass avocado, pitted and peeled
1 ½ cups raw cashews, soaked in water for at least 2 hours and drained

½ cup melted coconut oil

¼ cup freshly squeezed lime juice

½ cup pure maple syrup or agave nectar

1 teaspoon natural vanilla extract

Pinch sea salt

1 tablespoon lime zest (optional)

To make the crust, add the cashews, coconut, pitted dates, and sea salt to your food processor, fitted with the “S” blade. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze.

Press the crust ingredients evenly into the bottom of on oiled, pie dish.

To make the filling, blend the ingredients together in a high-speed blender or food processor until silky smooth. Spread the filling over the crust and use a spatula or inverted knife to make the top very smooth.

Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve.

Alternatively, you can make four tartlets in place of one pie.
Cover and store the pie in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the pie, defrost the slices in the fridge for several hours before serving.
To your Rawness, Jackie