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chia seed and oat flakes pizza dough

Ingredients:

half cup chia seeds

one cup  warm water or warm milk or rice milk

half cup oat flakes

two cups oat flour and corn flour

one cup olive oil or melted butter, your prefference

Directions:

place the chia seeds in the water and let them sit for 2-4 hours, stirring occasionally

in a bowl, mix the flour with a pinch of salt, and the corn flakes. Add the soaked chia seeds and mix, add the olive oil and knead. If  the dough is too soft, add more flour, or if it’s too hard add more warm water.

Spread in an oiled pan and bake in the preheated oven, at medium heat, for about 15 min, until it begins to harden and is slightly golden brown but not completely baked. Add your pizza ingredients and bake more.

 

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Fiber rich rice cakes

Basically, rice cakes…with a twist. Instead of just rice, carbohydrates…these cakes are filled with healthy fiber. Oats, psyllium seed husk and chia seeds.

Ingredients (makes about 10 small patties)

2 eggs – beaten

3-4 cups boiled whole brown rice

pinch of salt

one spoon psyllium seed husk

one cup spelt flour

one cup rolled oats

Mix all the ingredients. It should be soft enough to make patties, but if not, add a bit of water or milk.

Shape the patties, layer them in an oiled pan and bake them on high heat for about 20 min, until golden brown. If you don’t want them so crunchy, then bake them on medium heat for about 30 min.

Serve with vegetables, mushrooms, greens, meat…pretty much anything. They taste good cold as well and can be kept for a few days as a snack.

 

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Chocolate fruit popsicles

Such and easy to make and healthy summer dessert!

Ingredients:

Kiwis, bananas, strawberries, peaches, mangoes, melon. (Feel free to experiment with various types of fruit. Apples or plums…no…).

Pure dark chocolate for melting.

Popsicle sticks (or even sticks from a tree!)

Directions:

Make sure you have enough space in the freezer to place all popsicles without them touching each other or any other kind of food.

Peel kiwi (or another kind of fruit) and slice it in thick enough slices to that you can  insert a popsicle stick in each slice or kiwi and place on a tray (lined with parchment paper).

Freeze the kiwis for about 3 hours or overnight.

Melt the  pure dark chocolate using a double boiler over a medium heat. For a vegan version, add a bit of water and coconut oil to it. For a regular version, add some milk and butter. Go slowly and watch for signs of burning, and keep stirring continuously.

 

Dip each frozen kiwi into the chocolate; the chocolate layer should harden immediately around the fruit.

Place back into the freezer for half an hour before serving.

For a bit of a nutty twist:

don’t freeze the fruit, just insert the sticks, and set them aside. Prepare  your favorite nutty mix: walnuts, almonds, hazelnuts, flax seeds, sesame seeds. Melt the chocolate and after dipping into the warm chocolate, immediately dip in the nut mix. Set aside on parchment paper. When all pieces of fruit are dipped in choclate and covered in nuts, freeze for at leats 4 hours or overnight. .

Enjoy!

 

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Molasses cookies with rice and garbanzo flour

These cookies are not too sweet and great for kids as well. They have a chocolatey flavor, and are packed with nutrients such as iron, proteins, folate, B6, Thiamin, vitamin K, magnesium, selenium, manganese, calcium… and low in carbs. The rice flour makes them kind of hard but crunchy, great for coffee or tea!

1 cup of garbanzo beans (chick peas) flour

1 cup rye flour

1 cup unbleached white self rising flour

olive oil

1 spoon molasses

1 spoon brown sugar

flax seeds (grinded)

cinnamon

half cup or a cup or organic milk

Directions:

Mix all the dry ingredients. Ad just as much olive oil to get the right consistency, a dough that can be made into a ball but it is still kind of crumbly. Then add just as much milk to get a dough that can be easily shaped in your hands, not too crumbly, not too sticky. Shape, place in a greased pan and bake  – medium heat for about 20 minutes, or until the cookies are slightly brown (it’s difficult to see it in this color, because they are already brown!). You don’t want them to get quite hard, as the cookies harden more after they cool down. If you’re not sure when they are done, better turn off the oven sooner, set them aside, check how they are when they are a bit cooler and if not done enough put them back in the oven, for a few more minutes.

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Eggplant, cabbage and red beet casserole on oats and rye crust

I needed to cook something quick with whatever I had at home, not a lot of things. I found eggplants, red beet, a small cabbage and a few other bits and pieces….such as half of a red pepper, a few mushrooms, one tomato and some grated cheese  Baked red beet in a pie or casserole, with cabbage…and eggplant? Who’s ever heard of that? Would it taste OK? Well, it resulted in an  unusual hearty and healthy low calorie vegetarian dish, quite delicious. I knew we needed something a bit more consistent for lunch than cabbage and beet…but  I didn’t want to stuff myself with bread, so the crunchy thin pie crust was a great solution. It will still give you the filling ‘bread’ feeling without all the calories. Easy to prepare, about half hour cooking time all together. Enjoy!

Ingredients for the crust:

oats and rye flour

olive oil

sea salt

Ingredients for the casserole:

one medium size fresh red beet chopped small

one tomato chopped small

one small cabbage finely sliced

fresh parsley or cilantro

grated cheese

one large or 2 small eggplants sliced

one small or medium onion chopped

a few garlic cloves finely chopped

one small red pepper chopped

a few mushrooms sliced (optional)

olive oil

pepper

sea salt

cayenne pepper – optional

Instructions:

  1. You can mix the pie crust directly in the pan. Pour in 2 cups of oats flour and two cups of rye flour (you can use more of one than the other, your choice) and a cup of olive oil over it. Mix it gently with a wooden spoon. It needs to become crumbly almost sticky, not too oily. If this is what you see, then add half cup warm water or milk and knead with your hands. If it’s too crumbly, not consistent enough, ad more oil. When you’ve kneaded the dough into a consistent soft ball, press it into the pan with your hands to create a pie crust that covers the whole pan. If at this point you see that there isn’t enough dough to cover the whole pan properly, you can ad more flour and oil and water.
  2. Place the dough in the oven, medium heat, and in the meantime start preparing the rest of the ingredients. Put the onion in a pan with some olive oil and pepper and sizzle. Add all the vegetables (tomato, pepper, cabbage, red beet, mushrooms, garlic – finely chopped) and cook until everything becomes soft, but not too soft. Season, and ad on top of the pie crust, which should by now be baked half way.
  3. On top of all this, add a layer of sliced eggplant.
  4. Place everything back into the oven and bake for about 20 min, until the eggplant is cooked, slightly brown.
  5. Turn off the oven. Add grated cheese on top and place it back in the oven for a few minutes, just enough for the cheese to melt.
  6. Cut into slices, scoop carefully on the plate (the mix comes apart easily) and serve with some fresh parsley on top, or plain yogurt sprinkled over – optionally.

 

 

 

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Stuffed Eggplant with garbanzo beans and mushrooms

I had some leftover garbanzo beans and a bunch of eggplants. So I thought of making something out of it for lunch.

I stuffed the eggplants with garbanzo beans pure mixed with egg. I topped it with tomato sauce and cheese. Delicious, light and filling at the same time.

Ingredients for 2 people :

3 small eggplants

1 big onion

few cloves garlic

parsley, pepper, salt

1 cup garbanzo beans pureed

1 cup grated cheese

tomato sauce (all natural, or homemade)

5-6 crimini mushrooms (or any other kind)

2 eggs

Cut the eggplants in half and empty them.

Place de emptied halves in an oiled pan in the oven and bake 200 degrees while continuing with the cooking.

Chop the ‘meat’ and put it in a pan with olive oil and the chopped onion and garlic, chopped mushrooms, and sautee untill all soft and mushy. Set aside.

Add 2 beaten eggs, mix well. Add the garbanzo bean pure.

Fill the half baked eggplants with the mix. Place back into the oven and continue baking till the inside is cooked and the eggplants are soft.

Pour tomato sauce on top, and grated cheese. Place back into the oven for a few more minutes, until the grated cheese is melted.

Serve warm, with some yogurt, fresh parsley and black pepper sprinkled on top – optionally. Enjoy !

 

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Corn-amarath bread

Ingredients:

Equal quantities of cornmeal, amarath flour and white unbleached four.

baking soda

butter

milk

Directions:

Place the ingredients in a pan, mix them with your hands. The mix should not stick to each other like a dough, it should be crumbly. Add some milk and mix again. Keep ading milk until it becomes sitcky but hard, like a dough. Press with your hands to be about half cm thick. Bake for about 15 min, or until done inside and golden on top.

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