I will be doing another FREE cooking demo at Nature's Gift Organic Market, located at 4306 N Saginaw Rd in Midland, tomorrow evening Tuesday, June 16th at 5:30pm.  You can call them at 989.835.4438 to reserve your spot.  Mark your calendars and come join the fun.  You are welcome to join in without a reservation, but you will be guaranteed a seat if you call ahead.  My classes there are pretty popular, so call ahead to get yourself a chair.

I will be whipping up some healthy, tasty homemade salad dressings to dress up all of your summer leafy greens and garden veggies.  I will also be sharing a heartier dish-to-pass type salad for summer picnics and barbecues.  We will have samples for everyone at the end.  All made with delicious healthy produce and ingredients from Nature's Gift Organic Market.  You will receive a handout with recipes and information on Jennifer Parsley Nutritional Healing.  I hope to see you there.

Nature's Gift Organic Market
4306 N Saginaw Rd, Midland, MI 48640
Tuesday June 16th at 5:30pm
Call 989.835.4438 to reserve a spot
Class is FREE


P.S.  Check out my all new coaching packages and information on a FREE Health Transformation Breakthrough Session by CLICKING HERE.

Hello friends, just a quick blog post to share a delicious and healthy breakfast recipe that I whipped up over the weekend.  The best part about it is the recipe made 4 big waffles.  I cooked them all on Saturday and stored extras in the refrigerator.  I just pop one in the toaster oven (or you can split it in half and warm up in a regular toaster) and voila!  Quick & easy weekday breakfast too.

Flax Oat Waffles (or Pancakes)
Makes 4 servings

Ingredients: 
1 1/2 cups soy milk
1 teaspoon apple cider vinegar
4 tablespoons ground flaxseed
6 tablespoons water
1 cup oat flour
1 1/4 cup rolled or Old Fashioned oats
1/2 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsweetened applesauce

Directions: 
1. Get your waffle maker heating on high.
2. Add apple cider vinegar to soy milk to curdle the milk and make sour milk.  Let sit a few minutes.
3. Add ground flaxseed to water and mix well.  Let sit for a few minutes to thicken.  
4. In a large bowl, mix oat flour, oats, flour, baking powder, cinnamon, and salt until thoroughly mixed.
5. Add sour milk mixture, flaxseed/water mixture, and applesauce to your bowl of dry ingredients and stir until just combined.  Adjust batter consistency if needed, you can thin with a bit more non-dairy milk as needed.
6. Cook in nonstick or ceramic waffle maker (or pan for pancakes).  Fill with as much batter as you need for a nice thick waffle.
7.  Check for doneness as needed.  My big round waffles took about 10 minutes each.  For pancakes, wait until edges cook and batter is bubbling, then flip and cook the other side for a few minutes.
8. Serve with fresh fruit and a bit of delicious local maple syrup (lots of stalls at our local Farmers Market are selling this now).

Notes: 
1. You may use any non-dairy milk to make your sour milk.  I used almond milk and it worked well.
2. The ground flaxseed and water mixture is called a 'flax egg' and is used as an egg replacer in vegan recipes.  2 tablespoons ground flaxseed + 3 tablespoons water = 1 flax egg
3. Oat flour can either be purchased as a specialty flour or you can grind your own, just put Old Fashioned or quick oats in a blender and process until you have a flour consistency.
4. No oil or added fat is used in this recipe, so you will need a nonstick surface.  I use a ceramic waffle maker that works great.  A nonstick pan is needed if making pancakes.
5. GLUTEN FREE Option: you could easily swap out the 1/2 cup of whole wheat flour for more oat flour or any GF flour of your choice to make this a gluten free recipe.

*Adapted from How It All Vegan! cookbook

I hope you enjoy this recipe for a nice weekend brunch or a quick pop-in-the-toaster breakfast during the week.