recipes

Savoury bread

savoury bread

Yep I am going through a bread stage! I am confident it will end at some point, but for now I am very happy to be experimenting almost daily with this recipe. Today, focaccia bread was my inspiration to create this savoury loaf and so I picked rosemary as an additional ingredient. The Green Pharmacy Guide to Healing Foods, (by James A. Duke, PhD) explains that besides being very tasty, rosemary is a rich source of antioxidants. It also helps when you have indigestion and contains anti-inflammatory properties. It calms anxiety and soothes pain, increases immunity and fights pneumonia. The book told me even more good things about rosemary, but these were the things I understood!

INGREDIENTS

sunflower seeds, 1 cup / 135g
flax seeds, ½ cup / 90g(lijnzaad)
sesame seeds, ½ cup / 65g
rolled oats, 1 ½ cups / 145g (havervlokken)
chia seeds, 2 Tbsp.
psyllium seed husks, 4 Tbsp.  (3 Tbsp. if using psyllium husk powder) (In Holland you find this at healthfood stores and pharmacies)
salt, 2 tsp. coarse
capers, 1 Tbsp. (=kappertjes)
olives, 1/4 cup , sliced ( I used green olives but black olives are fine too)
rosemary, 1 Tbsp.
thyme, 
1 Tbsp.
black pepper, 1/4 tsp. , freshly ground
strong tamari, 1 Tbsp.  (gluten-free and sold at health food stores)
coconut oil, 3 Tbsp. melted
water, 1 3/4 cups / 350ml 

DIRECTIONS 1. Combine all dry ingredients in a flexible, silicon loaf pan or use a ceramic oven dish, like I did. I lined it with brown oven paper, so it doesn’t stick to the dish. Stir well. Whisk tamari, oil and water together and add to the dry ingredients, mixing very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it. 2. Preheat oven to 350°F / 175°C. 3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important). 4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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Raisin & Spice Bread

For those with a sweet tooth….like me!

While baking the nuts and seeds bread yesterday my mind was flooded by inspiration on how to make a sweet version of this incredible bread. Yeah INCREDIBLE it is to me, as I have not eaten bread for ages and am still longing for it sometimes. Being gluten and yeast-free I hadn’t come up with a way to make a tasty bread, until the discovery of The Life-Changing loaf of bread recipe I was told about on My New Roots. 

So today I decided to give it a go. I added raisins and spices and changed the sunflower seeds into pumpkin seeds, just to try it out.  It turned out super tasty, especially when covered with honey or something else sweet! Enjoy!

Sweet bread


Makes 1 loaf

INGREDIENTS
pumpkin seeds 1 cup / 135g 
flax seeds/linseeds (lijnzaad) ½ cup / 90g
raisins ½ cup / 65g
rolled oats (havervlokken) 1 ½ cups / 145g.  Oats contain no gluten, but are usually produced in factories that also handle wheat products. I buy rolled oats in the gluten-free section, that specifically mention they are gluten-free.
chia seeds 2 Tbsp.
psyllium seed husks 4 Tbsp. (3 Tbsp. if using psyllium husk powder)
sea salt 1 tsp. fine grain  (add ½ tsp. if using coarse salt)
‘speculaaskruiden‘ 1 tsp . This is a product you can buy at every supermarket in Holland.  Besides the cinnamon, nutmeg and cloves of which ‘Allspice’ is made, it also contains ground ginger, liquorice and anise. This blend of spices is used a lot in traditional biscuits and cakes. If you just have cinnamon in your pantry, that’s great too!
rice syrup 1 Tbsp.  (or use any other sweetener like honey, agave syrup or a pinch of stevia)
coconut oil 3 Tbsp. melted
water 1 ½ cups / 350ml 

DIRECTIONS
1. In a flexible, silicon loaf pan or a ceramic dish combine all dry ingredients, stirring well. Whisk rice syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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nuts & seeds bread

nuts and seeds bread

This recipe comes straight from Sarah Britton’s My New Roots.

It’s super easy to make, gluten-free, yeast-free, dairy-free, egg-free and VERY importantly…

Supa dupa tasty!!!
ohhhh and incredibly healthy

I haven’t changed a thing, except for the baking dish. I didn’t have a silicon dish, so used a ceramic one with baking paper to prevent it from sticking. Ohhh yeah and I used honey instead of maple syrup, as I didn’t have maple syrup. I copy-pasted the recipe down here, but for the full explanation on psyllium seed husks and the health benefits of this bread, check out her site. Her introductions to the recipes are fantastic. They are funny and super informative, so I suggest you have a read.

The Life-Changing Loaf of Bread
Makes 1 loaf

nuts and seeds bread

INGREDIENTS
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds (called ‘lijnzaad’in Dutch)
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder) (In Holland you find this at healthfood stores and pharmacies)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

DIRECTIONS
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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Lunch: Brocolli, quinoa, egg and more

lunch with brocolli, quinoa and egg

This dish I just made looked so good, I decided to share it with the world. I have been advised by my naturopath in New Zealand to eat heaps of brocolli for its cancer-fighting properties. Also, half my plate should be filled with greens, two meals a day.  Today I did well with this dish.

INGREDIENTS

1 egg, organic and free roaming obviously!!!
Quinoa, 1/4 cup (it roughly triples when cooked, so 1/4 cup dry quinoa makes about 3/4 cup when cooked)
turmeric, 1/2 tsp
salt, to taste
Brocolli, as much as you like
Seeds, I used pumpkin, sunflower and sesame seeds, enough to cover the bottom of a small frying pan
Cucumber, as much as you like, I used about 4 thick left-over slices
Capsicum, as much as you like, I used about 4  left-over slices
Olive oil, extra virgin & cold pressed, a dash
Tamari soy sauce, strong and gluten-free (Lima is the brand I use)

PREPARATION

Boil the egg. I experimented and found that if you put the egg in cold water and then bring it to a boil, it takes 6 minutes to cook it until the yolk is firm-ish. It saves about 2 minutes of boiling, when doing it this way.

Meanwhile…
Bring the quinoa to a boil, using twice the amount of water to the amount of quinoa. Add the turmeric and salt to the water while cooking the quinoa. Boil for about ten minutes or until the water has evaporated and the quinoa has sprouted little tails.
Put the brocolli in a pot and cover with a bit of water. Only just covering the brocolli. Bring to a boil and only boil for a minute or two.
Chop/slice the cucumber and capsicum.
Toast the seeds for a minute or so, adding the sesame seeds last.

Arrange the brocolli, cucumber & capsicum, quinoa and egg on a plate, cover with the seeds and drizzle some olive oil and a bit of tamari sauce on top. Sprinkle a bit of salt on the egg if you like your egg salty like I do.

Enjoy!!!!

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A quick gluten- & dairy-free lunch

This one’s for my sisters who just found out they also have a gluten and dairy allergy, just like me. It sure takes some time to get in sync with an entirely different way of eating, compared to the Western diet, with its obsession with bread, cheese and milk. Not the healthiest of diets.
Until the awareness kicks in that actually there’s a world of foods out there, that are all plant-based and super healthy, it may seem there’s nothing to eat.

It’s like hearing you’re about to die, getting real sad about leaving this world and missing out on all it has brought you, just to discover that the after-life only knows love, health, relaxation, fun, better sex than you’ve ever had, laughs and nature. Suddenly it’s not so bad to die. Well it’s the same being gluten- and dairy-free. After the initial shock comes the revelation of a better and tastier diet!

If you’re still stuck in the rat race and not taking your time for lunch, here’s a real quicky!

Tahini dip with vegetables, rice crackers and a boiled egg

quick lunch  tahini dip  rice cracker with tahini

What’s tahini? It’s sesame seed paste.

INGREDIENTS

For the sauce

Tahini, about 3 tbs
Water
Salt & Pepper, to taste
Olive oil, a dash/tbs

Optional extras for the sauce

Strong Tamari soy sauce. This particular tamari of the brand Lima, sold at Ekoplaza in The Netherlands, is gluten-free. Normal soy sauce HAS gluten!
Cayenne pepper, a pinch.
Lemon juice, freshly squeezed. Check out the long list of health benefits here (The Budwig Center, which does cancer treatment without the use of chemicals)

To go with the sauce

Vegetables for dipping.
My favorites are cucumber , cherry tomatoes, carrots and capsicum ( Bell pepper) ( ‘paprika’in Dutch)
1 egg, boiled
Ricecrackers or other gluten-free crackers (‘rijstewafels’in Dutch)

PREPARATION

Boil the egg about 8 minutes.

Meanwhile…..
Pour or spoon tahini into a bowl and add a dash of water. Mix for half a minute or so until the tahini changes its texture. At first the tahini doesn’t mix with the water, but keep at it, it will after a minute! It will become lighter in colour and changes from a thick dry paste to a creamier texture. Add more water or some lemon juice now and a dash of olive oil. Keep mixing it until you have a dipping sauce consistency you prefer. Not too runny and not too firm. Now add salt,  pepper, cayenne pepper and tamari to taste. Just beware that cayenne pepper is real spicy, so taste after you have added a pinch. There’s tahini sauce with or without salt. If you have the one with salt, I wouldn’t add any more salt. Especially if you add tamari. In my opinion this tahini dip always tasts good. I keep changing the amounts of each ingredient and I am never disappointed.  Keep tasting as you add ingredients!

Cut the vegetables length-wise. The cherry tomatoes don’t need cutting.

Dip your veges into the tahini and eat with the egg and ricecrackers topped with tahini dip.

Enjoy! – Buen Provecho! – Eet Smakelijk!- Bon Appetit! – Guten Appetit!

If you’re interested in reading more on the health benefits of the ingredients, check out these links:

Cucumber, click here (Natural News.com)
Cayenne pepper, click here. (The world’s healthiest foods)
Sesame seeds, check out  this website (The world’s healthiest foods)
Lemon juice, freshly squeezed, click here (The Budwig Center, which does cancer treatment without the use of chemicals)
Carrots, click here  (The world’s healthiest foods)
Tomatoes, click here (The world’s healthiest foods)
Eggs, as the article also mentions, (The world’s healthiest foods) eggs are controversial. I crave them and feel they are good for me, but every body is different so click here to start forming your own opinion or…. even better… try listening to your own body!!!
Olive oil, click here (The world’s healthiest foods)
Capsicum, click here (The world’s healthiest foods)

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Buckwheat wraps with chia seeds

Buckwheat pancake with chia seedsOLYMPUS DIGITAL CAMERA  OLYMPUS DIGITAL CAMERA  OLYMPUS DIGITAL CAMERA  OLYMPUS DIGITAL CAMERA

As I mentioned in my last recipe post I have been fine-tuning my wrap recipe and today I did it!
Besides being gluten-free, dairy-free and egg-free, it was tasty, firm and moist. The basic ingredients are buckwheat flour, water, salt and chia seeds.

Chia seeds? What are they?

Well, according to Wiki: “Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala”. They sure are worth knowing about and Jess Ainscough wrote this informative article on 13 nutritional benefits they contain. Besides this chia seed spiel, her website The Wellness Warrior is a website worth discovering, as Jess is a very inspiring soul. She chose to beat her cancer by living a super healthy lifestyle and following the Gerson Therapy. I admire her courage and consciousness.

Chia seeds
INGREDIENTS

Wraps (makes 3 small wraps)

Buckwheat flour, 1 glass as shown on picture = about 75 gr
Water,
1 1/2 glass as shown on picture = about 225 ml
Chia seeds,
1 tablespoon
Turmeric,
ground, 1/4 tsp
Salt,
to taste
Pepper, 
to taste
Chives, 
freshly picked. Use as much as you like
Coconut cream/oil, 1/2 tsp per wrap to fry in

Mix all ingredients and allow to sit for about ten minutes. Then fry in the coconut oil on both sides for a few minutes. The batter is quite thick when pooring into the pan, I found, but does spread out quite easily.

Topping

Cucumber, a handful finely chopped
Tomato, 1/2 finely chopped
Capers, 1 tbs
Sun-dried tomatoes, 3 pieces, chopped
Olive oil, a dash
Black olives, 1 tbs
Pinenuts, 1 tbs
Tamari strong, a dash

Combine all dry ingredients and then slowly add water while stirring. Just like making a pancake dough. Allow the chia seeds to soak for 5 to 10 minutes before frying the pancake. Use any fresh herbs if you don’t have chives. Fry in coconut cream/oil, just like you would fry a pancake, wrap or arepa. Coconut oil is a saturated fat, which is great for cooking as it can withstand high temperatures without turning toxic like other oils.

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Quinoa-tabbouleh

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As Wikipedia describes: “Tabbouleh is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt.”

As bulgur is a type of wheat, it contains gluten, to which I am allergic. Hence I am making this tabouleh with quinoa instead. For those wondering what quinoa is…  help me out here Wiki! 

Quinoa originated in the Andean region of Ecuador, Bolivia, Colombia and Peru, where it was successfully domesticated 3,000 to 4,000 years ago for human consumption. The nutrient composition is very good compared with common cereals. Quinoa seeds contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.” Depending on where you are shopping, or hopefully growing your food, there’s different types of quinoa available. Red, white and black. The one I used is a mix and from the Ekoplaza, but the AH sells it as well.

These are the ingredients I used. All organic as I prefer to eat nutrient-rich food, not chemicals.
For normal people it probably serves 2 for lunch.
Please free-style according to what’s in your fridge or tickles your fancy!

Quinoa mix tomato and spring onion Coconut creamparsley and mint Sambal
INGREDIENTS

Mixed quinoa… the amount… that little glass full with twice the amount of water
Odourless coconut oil/cream
2 Spring onions, finely chopped
1 Courgette/zucchini chopped as you wish
Sambal, 1 tsp. I used a home-made sambal, but check the ingredients when store bought if avoiding gluten and yeast.
Ground turmeric, 1 tsp (kurkuma) (This spice has a stunning amount of healing properties. I suggest some research on it!)
Ground cumin, 1 tsp (komijn)
1 Clove of garlic, finely chopped
Cucumber, about 10 centimeters, chopped in small cubes
Fresh mint leaves, a handful, finely chopped
Fresh parsley leaves, a handful, finely chopped
1 Tomato, chopped as you wish
Raisins, a small handfull. Preferably soaked for half an hour, but I forgot and it tasted great too
Juice of half a lemon or 1 lemon, depending on the size and juiciness
Extra virgin olive oil, a good dash
Salt and pepper, to taste. (Check if your salt contains fluoride. If so, throw it out please and buy one that doesn’t contain it, as fluoride is nasty. I suggest you to research this topic!)

To make this delicious dish I did the following:

I boiled the quinoa until there was no liquid left and the grains had sprouted, then turned it off and let it cool down.
I then melted the coconut oil in a frying pan and added the spring onions, courgette, turmeric and cumin.
I watched it fry for about 5 minutes, stirring once in a while and then added the sambal and garlic. Garlic looses its medicinal goodness when overheated, so I like to keep it semi-raw.
I turned off the stove.
Next came the easiest part, which was adding all the remaining ingredients and mixing it up. This includes the quinoa.
Finally comes the most important part…. tasting it and adjusting accordingly… perhaps a bit more lemon juice, salt or olive oil?

I ate my creation with a pancake made from buckwheat flour, egg-white, salt and water. I am still fine-tuning this one for its sturdiness, which is as of yet not up to my expectations. I will share the recipe once I have mastered it.

Buen Provecho!

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Brocolli, Avocado & Seeds Salad

Brocolli, Avocado & Seeds Salad

Eating great food surely must mean creating great art… .right?

I hope so!
This lunch dish I made today looked so amazing and nourishing, I have to share it with you. Bring on the great art I say… or…well… since cooking really can be an artistic expression when love and creativity is put into it, perhaps I was creating art, while preparing this tasty dish. I will let you in on it,  so you can recreate and of course improve on it. Here it comes:

What I used:

1 tsp coconut oil, I used the spiced one but any other will do
1 handful of brocolli
1 Avocado
Enough walnuts, sesame seeds, pumpkin seeds, sunflower seeds to cover the bottom of a medium size frying pan
1 clove of garlic
1 shallot
1 handful of cherry tomatoes
Sea salt with herbs to taste, or plain sea salt and add ANY herbs you like!
1/2 tsp of turmeric
1/4 tsp chilli powder
A dash of extra virgin olive oil

How I prepared it:

I melted the coconut oil in a frying pan, added the chopped shallot and waited a few minutes before adding the finely chopped brocolli. After a minute or so I added a dash of water, just enough to make it steam a little and stop it from burning. I then added the turmeric and chilli powder. Meanwhile I diced the avocado and put it on my plate. After a few minutes I added a bit more water to the pan as it had evaporated, just enough to make it moist, but not making soup out of it. Then came the garlic and the chopped tomatoes. After another minute I added the salt, turned it off and put it on my plate.

The frying pan I used again, without cleaning it, to lightly toast the nuts and seeds before sprinkling them on top of the dish. Finally I poured a good dash of olive oil to finish it off!

I sat down, looked at it, smiled, got up and took a photo of it, sat down again and enjoyed every bite of it.

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Raw brownie

Thanks Sarah for this mouth-watering recipe!

Thanks Sarah for this mouth-watering recipe!

It’s hard to believe that this recipe by Sarah Britton is actually healthy!
Yes, it’s also an expensive treat, but so worth it. I totally agree with Sarah’s opinion,
when she suggests to cut down on the amount, rather than buying cheaper ingredients.

Quality rather than Quantity for sure!

Recipe

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Banana Cake

1 cup honey
2/3 cup oil
5 bananas
2 1/2 cups wholewheat flour
3/4 tsp baking soda
1 tsp mixed spice powder (it’s also amazingly nice without adding this)
half a cup of water or milksubstitute. Coconut milk is a nice one to use
1/2 tsp vanilla extract (it’s also amazingly nice without adding this)
Optional extras: walnuts or poppyseeds or chopped cashews
Combine all ingredients
Put in an oiled dish, whatever shape you fancy
Bake on medium heat for a while then turn down and bake until the inside is ready
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