Browsing Tag

gluten-free

Buckwheat Pancakes

June 30, 2012
buckwheat-pancakes

Although we manage to find time for a few nibbles in the morning, we’re just not that into scarfing down a big meal at the beginning of our day. Instead, we’d much rather enjoy a big breakfast as the day is winding down and truly take our time and savor such traditional and comforting flavors. These homemade pancakes are especially popular in our house as they’re quick and easy to make plus they make for a delicious, wholesome treat.

Perhaps it’s because buckwheat used to be a lot more popular a hundred years ago, but there’s something about buckwheat pancakes that hearkens back to an earlier time – the days of pinoneering, log cabins and pot belly stoves. It may surprise some people to learn that buckwheat is actually a fruit even though it is commonly thought to be a grain. Buckwheat is a fruit seed that is related to rhubarb.

Numerous health benefits are buckwheat`s prime claim to fame. Firstly, it does not contain gluten, so it makes an excellent substitute for other grains in the diet. Studies have indicated that consuming buckwheat may combat high blood pressure and high cholesterol. Also, buckwheat does not lead to peaks in blood sugar levels. The protein in buckwheat contains the eight essential amino acids and is also high in lysine. Buckwheat is also rich in many B vitamins as well as phosphorus, magnesium, iron, zinc, copper and manganese. Plus it’s an excellent source of fiber.

gluten-free-buckwheat-pancakes

Buckwheat Pancakes with Nectarines and Blackberries

Vegan, Gluten-free, Wheat-free, Sugar-free

Ingredients:

  • 1 cup buckwheat flour
  • 2 cups water
  • Pinch of sea salt
  • Coconut oil for frying
  • fresh nectarines
  • fresh blackberries
  • maple syrup, for serving

Directions:

  1.  Place flour into a medium mixing bowl. Gradually add water and stir using a whisk or fork to remove lumps. Mix until paste is formed. Leave to settle for about 20 minutes.
  2. Heat a pan over medium-high heat and add a little coconut oil. Ladle just enough batter onto hot pan to coat whole surface.
  3. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned. Flip and cook for about a minute on the second side. I always need a few practice tries (munching the unsuccessful ones is a bonus!).
  4. Serve stacked high with plenty of maple syrup topped with fresh fruit.

What are a few of your favorite ways to whip up a little breakfast for dinner?

 

22 Comments

Crunchy Raw Tacos

June 26, 2012
crunchy-raw-tacos

After my juice fast, I have been keeping things fresh and raw-food based. It is all my body is craving. This simple, fresh and nutritious recipe remakes the classic crunchy tacos. This recipe just might be what it takes to revive your Taco Tuesday tradition for good! Break out the guacamole and create a fun evening out of making this delicious dish.

Let’s face it, eating healthy can be a challenge, but when it tastes this good, gives you this much energy, there shouldn’t be anything holding you back. By eating fresh, unprocessed foods, you are actually getting more of the nutrition and enzymes that are typically killed when cooking food as well as alkalizing your body at the same time. Integrating more fresh organic foods into your diet will only do good things for your health.

So what exactly are raw tacos?  The main component is the “meat” which is simply coarsely chopped walnuts with cumin, chili powder and a bit of oil. It is super simple to whip together in a food processor. The flavors of spicy walnut taco mix, fresh veggies and garden guacamole create an absolute explosion of fresh vibrant flavors in your mouth. And not only that but you will feel refreshed and nourished after your meal. For the taco “shells” try using green leaf cabbage or romaine lettuce. This recipe puts greasy meat based Mexican food to shame.

raw-tacos-vegan-gluten

Crunchy Raw Tacos 

Vegan, Gluten-free & Raw

Serves 2

Ingredients

For the meat:

  • 1/2 cup walnuts
  • 1 tsp. chili powder
  • 1 tsp.cumin
  • 1 tsp. cinnamon
  • 2 tsp. Nama Shoyu (raw, unpasteurized soy sauce)
  • 1 tsp. olive oil

Directions:

  1. Blend ingredients in a food processor and process until mixture resembles taco meat – takes 20-30 seconds.

For the tacos:

Ingredients:

  • romaine lettuce hearts
  • tomato, diced
  • cucumber, diced
  • onion, diced
  • sprouts (I used alfalfa)
  • lemon juice
Directions:
  1. Chop and dice all of the vegetables.
  2. Lay out your romaine lettuce leaves and scoop equal amounts of taco meat in each. Spread it around.
  3. Next, add all of your toppings – the tomatos, cucumber, onion and sprouts. Enjoy!
garden-guacamole
Garden Guacamole
Ingredients:
  • 2 avocados – pitted, peeled and diced
  • 1/2 cup red onion, minced
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1/4 cup green bell pepper, copped
  • 1 Tbsp. fresh chili pepper, chopped
  • 1 tsp. garlic, minced
  • juice of 1 lime
  • pinch of sea salt
  • fresh cilantro, chopped
Directions:
  1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a medium mixing bowl. Using a fork, mash the avocado.
  2. Add the chopped onion, red pepper, yellow pepper, green pepper, chili pepper, garlic, lime or lemon, salt and mash some more. Lastly, add the fresh chopped cilantro and mix well.
  3. Cover the guacamole and refrigerate until ready to serve.
Tip: If you are not going to eat immediately place one of the avocado stones in the bowl and cover with wrap. This will stop the dip from going brown.
10 Comments

Almond Pulp Crackers

June 8, 2012
almond-pulp-crackers

Despite the torrential downpours we are experiencing in Ireland, I’ve been having fun in the kitchen making these yummy crackers. What makes these crackers so delicious and nutritious you ask? They are made with almond pulp. After making almond milk, use the leftover pulp of the almonds to make crackers that are full of protein, fiber, vitamins and minerals.

Seasoned with fresh rosemary, they’re vegan, gluten-free and super healthy. The most brilliant part about this recipe is you can customize it to your liking. Add any seeds, herbs and spices you fancy. You can even refrigerate or freeze the dough for later use if you don’t want to make it all up in one day. Who knew you could take leftovers and make the tastiest snack ever? I am still delighted with my afternoon snack.

crackers-made-from-almond-pulp

Almond Pulp Crackers

Ingredients:

  • 1 cup firmly packed almond pulp
  • 2 Tbsp. milled flaxseed
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh rosemary, finely chopped (I used the dried variety)
  • 1/2 tsp. sea salt
Directions:
  1. Preheat oven to 350° F (176° C).
  2. Combine all ingredients in a large bowl.
  3. Roll dough into a ball, press and roll to ¼ inch thickness. Transfer dough onto baking sheet lined with parchment paper.
  4. Cut dough into 2-inch squares with a knife or pizza cutter.
  5. Bake crackers for 20-25 minutes. Let crackers come to room temperature on baking sheet, then serve. Store in air-tight container.

 

50 Comments

Chia Pudding

April 18, 2012
chia-pudding

For most of us, we can’t think of the word chia without thinking of Chia Pets – those enigmatic, ceramic, living dolls that were a hallmark of 1980s culture. Who would have thought that those funny Chia Pets use some of the most nutritious seeds around?

These tiny seeds are powerhouses of nutritious energy, extremely filling and relatively low in calories. Chia seeds are remarkably high in omega-3 fatty acids and calcium. They’re full of soluble fiber which is what makes them expand into a gelatinous pudding of sorts when they are soaked in liquid. With a high concentration of easily digestible protein, these little seeds fill you up and keep you energized. Some people call them the perfect food for athletes and dieters alike.

These seeds figured prominently centuries ago in Mayan, Incan and Aztec cultures, where they were valued as an endurance food, and even used as currency. (Chia is the Mayan word for strength.) Its a wonder to me why so many athletes are carrying around those weird packets of alarmingly colored, artificial-protein gel. Here’s a nice tip I’ve learned – soak chia seeds in water and use that as a fuel for your workouts. When I’m out for a long run, especially during my distance races, I bring along with me a drink of soaked chia seeds. It is a naturally perfect energy food.

Making this sweet, comforting and healthy snack (or breakfast, or dessert) couldn’t be easier. Simply pour the ingredients into a bowl, stir, walk away long enough to fold your laundry, do the dishes or maybe call your mom, then come back and it’s done. Or stir it up at night before you go to bed, put it in the refrigerator, and you’ll wake up with your energizing breakfast ready to go as you run out the door.

chia-seed-pudding

Chia Pudding

Serves 4 to 6

Ingredients:

  • 1 cup chia seeds
  • 3 cups nut milk, coconut milk, or hemp milk
  • 2 to 4 Tbsp. agave nectar
  • 1 tsp. vanilla extract (optional)
  • 1/4 tsp. cinnamon (optional)
  • Pinch of sea salt

Directions:

  1. Place the chia seeds, milk, agave and salt in a bowl (add vanilla and cinnamon, if desired) and stir well, so there are no clumps and all the chia seeds are coated in milk.
  2. Let this set at room temperature for 20 to 30 minutes, or cover and refrigerate. This pudding will keep well in the fridge for days.
23 Comments