Gluten free Vegan Sweet Potato Waffles with strawberries from my garden...

Today we were able to do something that we've waited over a year to do. We were able to go outside and pick enough strawberries from our strawberry patch, to put on waffles!!! Well, we decided to do waffles over pancakes after the picking was done. There is nothing more fulfilling than going outside and getting your food from your garden...nothing.

We have been juicing from the garden every morning. Typically Toby and I prefer to wake up to a glass of freshly juiced greens. Now, we have been able to get it from our garden, and let me tell you, I feel like I can fly! The energy and cleansing power is impossible to explain, you just have to experience it.

A few days ago, I juiced some greens for my oldest son, who has gut issues. I haven't juiced for him for a while, and I was wondering why.....Well, on the second morning, his whole body detoxed. He spent some time on the toilet in the afternoon, went to bed later in the afternoon, woke up with a slight fever...watched TV for an hour, then promptly went back to bed, sleeping over 12 hours. He woke up fine, and clear headed. He is able to express himself and his needs so much clearer. I am a huge advocate of juicing. I think it's an amazing gift to the body....but back to my waffles...side note, the coconut sauce should be made at least 6 hours before using, because it needs time to set

You will need a good waffle iron. I have mine, and it's used a few times a year....but it does fulfill my kitchen gadget addiction (I'm pretty sure I have one). I have a list of needs, wheat-grass manual juicer, food processor (nope, I don't have one), a canning pot, etc.....I bought a yam/sweet potato (I don't think there's a difference) a few days ago.... poked a few holes in the skins and baked about an hour and voila! no need for canned anything!

 MMWAFFLES

dry ingredients
1 1/2 c of quinoa flour
1 1/2 c of buckwheat flour (i strongly suggest using a mill to grind fresh grains, I use my vitamix)
3t of baking powder
1t of baking soda
3T of ground chia (I use my coffee grinder)
mix well, then add wet
2T of oil
1-2T of agave, of coconut nectar  (love this)
3c of coconut milk mixed with 3T of organic apple cider vinegar (this will cause the "milk" to curdle and turn into "buttermilk")
about 1/2 c of sweet potato mixed with a dash of coconut milk, in a blender (i use this to make a creamy mixture
mix all ingredients well, you want a nice runny medium thick batter.

spray waffle iron with oil, and dump about 1/2 c of batter.....

now, I had some coconut frosting left in the fridge, from another dessert project I made earlier this week...it is a great cream recipe because it keeps for a long time in the fridge (1 month in the fridge)...and, it uses very little sweetener....you can find this great recipe, among many other wonderful treats! in this book..... in a vita mix, or blender....

Vanilla frosting/vanilla sauce

1 1/2c of coconut milk
3/4c of dry rice milk powder (they have this at sunshines, locally)
1/4c of agave, or the coconut nectar
1T vanilla extract
1 1/2 c of melted coconut oil
2T fresh lemon juice

mix first 4 ingredients and slowly add half the coconut oil, then half the lemon, the rest of the coconut oil then the remaining lemon juice....keep in an air tight container in the fridge.....

Enjoy!!

This is a delphinium from my garden.....the picture cannot match the beauty of this flower in reality....it is iridescent and luminous. It glistens several shades of color. The middle of the blossom looks like a bumble bee.....I went outside and cut some blooms, stuck them in a vase, and now.....it makes me happy to look at them....

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