Summer Fridays! Elderflower Açaí Bowl / June 24, 2016 by Lindsey | Dolly and Oatmeal

Summer Friday's: Elderflower Açaí Bowl | dolly and oatmeal

hey y'all! i'm just popping in quick for a new little blog series called, *summer friday's* (!), dedicated to small bites, snacks, and some beverages, too! i'm not sure there are summer fridays in other cities, but many work places on summer fridays in nyc have a shorter work day. typically the workday would end around 1pm, making the weekends a bit longer, and people generally more cheerful. i'm hoping i can translate that cheerfulness here and provide some easy, fun, summery recipes :)

since becoming pregnant i've rediscovered my love for mid-morning and afternoon snacks that are tasty while also nutrient rich (or least strive to be!). i can be pretty tough on myself when i eat too many vegan nacho tortilla chips, or more than a few sweets, so i'm constantly trying to keep a mindful eye on what i'm feeding my bod and my little babe - even more so than i had prior to being pregnant.

all throughout my pregnancy fruit has been my sidekick, my ride or die, and towards the end of my first trimester i got into a really expensive routine of buying these killer, $10 (!) acai bowls from a local juice shop. i realized how ridiculous my purchases had been because i could totally make them just as good at home, while saving money for, i don't know, our soon-to-be baby!? duhr.

this recipe is super basic. it's essentially a starter recipe for those of you who aren't familiar with making your own acai bowls, or have never had one before. the other week i happened to throw in some fresh bloomed elderflowers from our garden and loved its subtle, sweet flowery essence it gave the bowl, so i thought i would share that little twist here :) while i don't generally eat acai bowls for a straight up meal, they can be made more substantial with a serving of plant-based protein powder. i personally love eating them as a mid-day snack, or even for dessert.

i've got some ideas in the works for this easy-breezy, new blog series, but if there's anything you're interested in seeing, i would love, love to hear your feedback! xo's

Summer Firdays: Elderflower Açaí Bowl | dolly and oatmeal

elderflower açaí bowl | gf + v

there are so many different varieties of açaí bowls, but this recipe is a good starting off point, especially if you're new to making them at home.

| makes 1 serving |

1 packet frozen açaí pulp (i use sambazon)
1/2 cup frozen banana
1/2 cup fresh berries ( i used a mixture of strawberries and raspberries)
1/4-1/2 cup unsweetened almond milk
handful of elderflower blossoms (about 3-4 blooms)

toppings

granola
chia seeds
sliced strawberries
raspberries
elderflower blossoms

method

thoroughly rinse or soak the elderflower blooms and pat dry. remove the flowers and add to your blender along with the acai pulp, banana, berries, and almond milk. blend for 1 minute, until smooth. if you want a thinner consistency add the remaining milk.
serve the açaí bowl with a handful of granola, a sprinkle of chia seeds, a few sliced strawberries and/or raspberries, and more elderflower blossoms.

enjoy!

similar recipes:

bee pollen, berry & broccoli rabe smoothie

breakfast quinoa flakes w/ stewed blackberries

cacao chia breakfast pudding w/ red berry mash

Dreamy Vegan Chocolate-Almond Sundae / June 8, 2016 by Lindsey | Dolly and Oatmeal

Almond-y Chocolate N'Ice Cream Sundae | dolly and oatmeal #vegan

it's been so hot here recently that all i've wanted to do is hibernate in air conditioning during the day, and spend the cooler breezy evenings outside in our backyard. we generally try not to put the air conditioner in until later in june, but the heat hit me one day last week where i broke down in a full-on ugly cry and frank made the executive decision to install the ac once and for all. i've always run hot, but being pregnant (and nearly in my 3rd trimester) has upped ante to a new level. to make the yard a little cooler, frank has also been working to build a small deck out back. we've had this 10x6' patch of dirt right outside our door since we moved in last year where we've attempted to grow everything from grass (but would we have to mow it?), to creeping thyme (which never grew in enough), and sedum with little luck. so, within a couple days there was an impressive little deck built which has been the ultimate luxury when the sun goes behind our apartment building and the harbor breezes blow through in the late afternoon.

another thing that's been super refreshing in this heat are frozen treats like this recipe i'm sharing today! it's from tuulia and vanelja's new book, n'ice cream: 80 recipes for healthy homemade vegan ice creams. i tend to stay away from super market ice creams, mostly because they're made with a lot of fillers, and refined sugar that generally don't agree with me. so when this book landed on my doorstep i was more than excited to start messing around with their beautiful, wholesome, refined-sugar-free frozen recipes! this vegan sundae is banana and coconut based and is a complete dream. i've made banana-based ice cream a while back (pardon the photography!) and was really excited by its taste and texture. i know there's a lot of controversy about whether a banana-based ice cream is truly ice cream, but i think it's a totally genius way to fulfill a craving while simultaneously feeding your bod some good stuff. this ice cream comes together really quickly and can be served right away (or you can freeze it overnight like i did for a sturdier consistency) with all the toppings! i served mine and frank's with the fastest and most delicious raw-ish chocolate sauce that made for the most perfect chocolate shell. seriously, guys, make this!

hugs + all the frozen treats! xo

dreamy chocolate-almond sundae | v

from n'ice cream: 80 recipes for healthy homemade vegan ice creams

to make this sundae a bit more almond-y i swapped in 3/4 teaspoon of almond extract instead of the vanilla extract, which gave the ice cream a mild almond essence which is really nice here. i also added frozen raspberries instead of cherries simply because it's what i had on-hand.

| serves 2 |

1 (14-ounce/400ml) can full-fat coconut milk (refrigerated overnight)
2 frozen bananas
2 to 3 tablespoons raw cacao powder or unsweetened cocoa powder
1 tablespoon almond butter or other nut or seed butter
1 -2 tablespoons maple syrup or other sweetener
1/2 teaspoon vanilla extract

toppings

coconut whipped cream
chocolate sauce*
fresh cherries or frozen raspberries
slivered almonds

*chocolate sauce

1/2 cup unrefined extra virgin coconut oil
1/2 cup raw cacao powder
1-2 tablespoons maple syrup
1/2 teaspoon pure vanila extract

method

open the coconut milk can and scoop the thick white cream into a blender. add the bananas, cacao powder, almond butter, maple syrup, and vanilla and blend until smooth, scraping down the sides of the blender, as necessary. taste and add more sweetener or cacao powder, if desired. scoop into bowls, decorate with coconut whipped cream, chocolate sauce, cherries or raspberries, and almonds, and enjoy!

chocolate sauce

whisk ingredients until combined. taste and adjust sweetness, if needed. use immediately, or cover and store sauce at room temperature, whisking before each use, for up to 3 days.

similar recipes:

granola ice cream w/ blackberry chia sauce

raw buckwheat green smoothie jars / February 17, 2016 by Lindsey | Dolly and Oatmeal

raw buckwheat green smoothie jars | dolly and oatmeal

so, i've given up caffeine and any alcohol for the time being. you know when you get into patterns and rhythms that you're not at all present in? like the couple glasses of wine that make me feel crappy in the morning, and my morning coffee ritual that leaves my heart racing and generally dizzy. that's basically what i had been feeling for the past few months, and so i resolved to make a change this year and hopefully gain a new perspective. i'm very much a creature of habit and routine, so replacing some of my go-to libations has taken some navigating. making drinks fun, exciting, vibrant, and perhaps healthy has been my ultimate goal. you may have noticed the amount of sipping-inspired recipes i've shared lately: there was this probiotic fresca, last week's hot chocolate with all the high vibes; and this week's recipe: a hearty, raw buckwheat green smoothie jar that's packed and convenient enough for a portable breakfast, or post-workout meal.

but before i get into all the awesome stuff loaded into this jar, i'm super excited to tell you about the year-long partnership with naked juice! i'm really delighted to bring you all the vitamins-in-liquid-form recipes throughout the coming year!

kale blazer is one of their new juices, and it's been the lazy side of my brain's best friend. on days when i don't have fresh greens in my fridge, or the days i'm way too lazy to even wash greens (#reallifetalk), i add kale blazer to make up for the liquid and greens portion of my smoothie/juice, and it's fantastic since it mostly contains kale and spinach. between breakfast and lunch i always, always have to munch on a snack - it's what makes the difference between chill me, and hangry me. but on days that i do an intense workout or (for some inexplicable reason) am hungrier than i normally am, i add in some soaked, raw buckwheat, or if i'm in a pinch raw oats, just to fill the smoothie out a bit and add a smooth, creamy texture. the banana and almond butter here add more creamy texture, some sweetness, and a bit of healthy fat. while the chia and hemp seeds offer mega plant-y protein ;)

hugs + green love, xo!

this post was created in partnership with Naked Juice. all opinions are my own. thank you for supporting the businesses that help keep dolly and oatmeal going!

raw buckwheat green smoothie jars

feel free to swap the almond butter for another nut butter (however, i'm not sure peanut butter would be the best here), and like i mentioned raw oats or soaked oats can be subbed for the raw buckwheat groats. chlorella just adds a vibrant color and good amount of nutrients: chlorophyll, amino acids, iron, calcium, etc., but isn't totally essential to the flavor of the smoothie if you don't have it on hand.

| serves 1-2 |

1/2 cup buckwheat groats, soaked overnight
1 cup Naked Kale Blazer
1 frozen banana
1 tablespoon almond butter
1 tablespoon hemp seeds
2 teaspoons chia seeds
1 1/2 teaspoons chlorella
1 teaspoon maple syrup (or sweetener of choice)
ice (optional)

toppings:

sliced mango (shown)
passion fruit (shown)
bee pollen (shown)
toasted buckwheat groats
toasted coconut chips
extra chia and/or hemp seeds

method

soak the buckwheat overnight, the next morning drain and rinse thoroughly. to a high speed blender, add the soaked groats, kale blazer, banana, almond butter, hemp seeds, chia seeds, chlorella, maple syrup, and a couple pieces of ice (if using). blend on high for 1 minute, until buckwheat is broken down and smoothie is light green, creamy, and frothy.
divide between 1-2 jars (depending on size) or 2 glasses/bowls. top with mango, passion fruit seeds, and bee pollen.

enjoy!