Maple Turmeric Chickpeas & Freekeh

Maple Turmeric Chickpeas & Freekeh

Ingredients

1 cup Freekeh (uncooked)
2 1/2 cups Water
3 cups Kale Leaves (stems removed, leaves torn)
3/4 cup Chickpeas (cooked)
3 tbsp Maple Syrup
1 1/2 tsp Turmeric
3/4 tsp Sea Salt

Instructions

Combine freekeh and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 20 minutes or until water is absorbed. Remove lid and fluff with a fork. Meanwhile, add kale to a pan with enough water to cover the leaves halfway. Cook over medium-high heat until lightly steamed, about 3 to 5 minutes. Drain and set aside. In a mixing bowl, combine the cooked freekeh with chickpeas, maple syrup, turmeric and sea salt. Divide the freekeh and kale onto plates or into containers if on-the-go. Enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to five days.
Serving Size, One serving equals approximately 1 cup of maple turmeric chickpeas and freekeh, and 1/2 to 3/4 cup of steamed kale.
Gluten-Free, Use quinoa instead of freekeh.
More Flavour, Cook with broth instead of water.
Additional Toppings, Top with red pepper flakes.

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Cinnamon Maple Brown Rice Porridge

Cinnamon Maple Brown Rice Porridge


Ingredients

2 cups Unsweetened Almond Milk
2 tbsps Maple Syrup
1 1/2 tsps Cinnamon
1 tsp Vanilla Extract
1/2 cup Brown Rice (long grain, rinsed well under cold water)
2 cups Strawberries (chopped)

Instructions

Add the almond milk, maple syrup, cinnamon and vanilla to a large saucepan with a tight-fitting lid. Bring to a gentle boil then stir in the rice.
Reduce heat to low and cover the pot with the lid. Let it cook, stirring
occasionally, for 50 to 55 minutes, or until the rice is very tender and the
porridge has thickened. Divide the porridge between bowls and top with the chopped strawberries. Serve with additional almond milk, maple syrup and cinnamon if desired and enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to five days.
Serving Size, One serving is approximately 3/4 cup of porridge.
Nut-Free, Use coconut milk, oat milk or dairy milk instead of almond milk.
Addionital Toppings, Top with hemp seeds, chia seeds, chopped nuts, sunflower seeds,
pumpkin seeds, extra berries or a drizzle of almond butter.
No Maple Syrup, Use honey or agave instead.
Cooking Tip, To keep the porridge from boiling over while cooking, use a bigger pot than necessary and stir frequently or remove from heat briefly until the cooking liquid goes back down

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me 
(email me will be a link to email gwen@gwencottingham.com)

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