Tag Archives: Appetizer

Chia Buckwheat Seed Flat Bread

Hello!

Well I’ve just been too busy to create or post any recipes,  I moved from an apartment into a house with a huge yard and besides that being a ton of work in itself I planted a huge vegetable garden, very exciting and having my own organic fresh veg, fruit and herbs to work with is awesome. I am off today to my family cabin for most of August so I was up late last night blending my green smoothies for freezing and making breads and crackers.  The recipe below is one I created from gluten-free bread and cracker recipes, it’s kind of a cross between a cracker and a bread. Very filling and nutritious, loaded with protein, healthy fats and fibre.  I used my fresh herbs but you can use dried if that’s what you’ve got and feel free to experiment with different herbs or flavours.   You can top these gems with most anything, I love them plain or avocado spread on top. Hope you enjoy them as much as I do!

Chia-flatbread-2Chia Buckwheat Seed Flat Bread

 

Oven 350 degrees
Coconut Oiled Baking Sheet
Food Processor

1        cup Gluten-free Oats
1/2  cup Raw Buckwheat Groats
1       cup Chia Seeds
1       cup Pumpkin Seeds
1       cup Sunflower Seeds
1/2  cup Hemp Seeds
2       teaspoon Coconut Sugar
2       teaspoons Oregano, chopped
1       teaspoon Thyme, chopped
1       teaspoon Sea Salt
1/2  teaspoon Garlic Powder
1/2   teaspoon Onion Powder
2       cups Water

Grind your oats and buckwheat in a high powered blender or food processor until you get a flour.  Move to a large bowl, add remaining ingredients and  mix well.

Transfer to a coconut oil greased baking sheet and use a spatula to spread and flatten.  Sprinkle with some more sea salt and bake for approximately 25 minutes or till firm to the touch.

All to cool for a 5-10 minutes then cut and transfer to cooling rack.

Store in the fridge for a few days or freeze.

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Home Made Almond Milk

*Addendum :  You can make quick nut milks (no soaking required)  with just a Nut-Milk-Bag_1024x1024nut bag and a good blender.  Creamy nuts like Cashews and Macadamias make great milk for coffee, tea, granola or smoothies.  Don’t be afraid to experiment either, I like  Cashew Almond or Macadamia and Toasted Coconut,  simply toss 1/2 – a full cup of nuts with  equal parts water (less or DIY-Coconut-Milk-All-Sorts-of-Pretty6more depending on the thickness you desire), a pinch of sea salt, flavour if you like: vanilla or cinnamon and/or sweetener like honey or stevia and blend until smooth.  Sheeze through the nut milk bag and you’re done!

 

I’ve been meaning to post these simple instructions on how to make your own nut milk for years, if you Google almond milk recipes you’ll find pretty much the same instructions, its super easy and much healthier and tastes fresh. You can make any sort of nut milk you like, Hazelnut is awesome, Walnut for an another example, Pecan, Brazil Nut, Macadamia, Cashew, the list goes on, or, mix more than one nut together like Almond Hazelnut! Yum! Beware this is raw, natural food so it will only keep for 3-4 days (as real food should). I used to make my nut milks with layered cheese cloth, its super cheap, you can buy it at a hardware store but eventually I bucked up and bought a re-usable nut bag, and honestly it’s well worth it. Look for future posts on using the left over nut pulp!

Makes 32 oz.
High powdered blender
Nut bag or Layers of Cheese Cloth
Pitcher or large bowl
2     cups Raw Almonds
4     cups Fresh, Spring or Filtered Water
Pinch of Sea Salt
Optional:
1    teaspoon Vanilla
Healthy Sweetener of your choice: stevia, coconut sugar, honey, maple or add dates to the soaking nuts and blend too.

Soak the almond in the filtered water over night or for 8-12 hours. Rinsing and replacing the water at least once is a good idea.

Drain and rinse your soaked almonds then blend with 4 cups of fresh water and sea salt on high for 2 minutes. If using a regular blender (not heavy duty, like a VitaMix) you may need to do two batches, blending 1/2 at a time.

Strain the milk from the pulp using your nut milk bag by squeezing as much of the milk out as possible. Add vanilla and sweeten to taste if you desire.

Reserve and store the pulp in the freezer to make other delicious recipes like crackers, cookies or bread.

Variations:

Chocolate Milk
32 oz    Almond Milk
1             tablespoon Unsweetened Cocoa Powder
1/4       cup Honey or Dark Agave
1            teaspoon Vanilla Extract
Blend.

Chai Milk

32 oz     Almond Milk
1/4        cup Honey, Maple Syrup or Dark Agave
1             teaspoon Vanilla Extract
1             teaspoon Cinnamon
1/2       teaspoon Garam Masala
1/4       teaspoon Nutmeg
Blend.

Gluten-free Blueberry Chia Muffins

20130224_101748Put this little recipe together this morning when I woke craving a muffin, kinda random but I take it as a challenge, plus, I bought a container of Organic Blueberries this weekend that were super tasty and would be perfect addition to a muffin recipe.  I like the challenge of using what I’ve got kicking around to create new recipes and I also have some Almond pulp/grinds left over from making almond milk (a recipe I will also post) to use.  You can sub in fresh ground almonds if you like, in fact, the muffin will probably taste even better, fine grind though!  I used a frozen banana in this recipe but you could sub in sweet potato puree or apple sauce if you have that instead.  I’m going to make these next time with fresh cranberries and orange next time. Have fun, and enjoy!

Oven 350 degrees

12 pan muffin tin, greased
Large bowl:
1 1/2      cups Gluten-free Flours, I made a mix of brown rice, white rice and sorghum
1              cup Almond Pulp/Grinds
1              teaspoon Xanthan Gum
1              tablespoon Chia Seeds
2              teaspoons Baking Soda
1/2         teaspoon Sea Salt
Medium bowl:
1              Banana, from frozen or ½ cup Sweet Potato Puree or Apple Sauce
1              large Egg
1/2         cup Maple Syrup
1/2         cup Coconut Oil or other oil like Sunflower or if you must room temp. unsalted butter
1              tablespoon Vanilla Extract
Juice and Zest from half a Lemon
1/2         cup fresh Blueberries

Combine dry ingredients.  Mix wet ingredients.

Fold wet ingredients into dry. Scoop batter into muffin pan and bake for 15-20 minutes.

Creamy Celery and Fennel Soup

fennel-celeryHad a fennel craving tonight and when I went looking for this soup recipe I discovered it sitting in my drafts! So, here it is: creamy, light and very healthy soup.

Large heavy bottomed soup pot
3-4    tablespoons Sunflower Oil
2         Leeks,trimmed,white and light green section only, diced
1         tablespoon Fennel Seeds
4        cloves Garlic, chopped
1         head of Celery, chopped
1         large Fennel Bulb, chopped
1         large Yukon Potato, diced
1-2     liters Organic Vegetable Broth
1         cup plain/unsweetened Milk, (I use Goats Milk but Almond, Hemp or Soy will work too)

Sea salt and fresh Ground pepper to taste

Heat oil in soup pot over medium heat. Add the leek, stir for a couple minutes, add the fennel seeds and garlic and stir for another. Add the celery, fennel, potato, and stir. Add broth to the top of the vegetables and bring to simmer. Simmer on low till tender, about 45 minutes.

Cool soup enough to blend in a blender or use an immersion blender, blend till smooth. Return to pot, add milk and heat on low until serving.

Home-Made Healthy Clamato Juice

imagesI love a good Caesar, I load mine with lemon, picked beans and/or asparagus, celery, horseradish and extra hot sauce Mmmmm! But, I get quite the headache from the MSG in Mott’s Clamato Juice and I tried finding a healthier version and it seems it’s just not out there.  Plus, the rest of the ingredients in Mott’s brand aren’t so great either.  I’m not going to pretend that home-made is more economical as the recipe calls for 4 bottles of clam juice coming in at $3 a bottle but it sure does taste awesome, tried and tested on skeptics at a Christmas Party.  This recipe fills one of those big glass Apple Juice Jugs, not really sure how much that is but you can put it in whatever container works.

1 (46 oz)  can Tomato Juice
4 (10 oz)  bottles Clam Juice
1/4             cup lemon juice
¼                cup Molasses
1                   tablespoon Apple Cider Vinegar
1                   teaspoon Worcestershire sauce I uses a gluten free version I bought at Whole Foods)
1                  teaspoon Hot Sauce
1                  teaspoon Celery Salt
1                  teaspoon Onion Powder
1                  teaspoon Garlic Powder
¼               teaspoon Crushed Red Pepper Flakes

Combine all ingredients and mix well.

Gluten-Free Pierogis

I’m thrilled to share this recipe!  Pierogis are one of those comfort foods I’m sure gluten-free people think they’ll never enjoy again, I know I haven’t had them in YEARS and I grew up on them.  I even had a Baba and Gido, maybe being of Ukrainian decent makes me bit more proud of this one.   I spent a few hours or so working on the dough this weekend but it truly only took two batches to get right, the first I made vegan and they were good but not quite good enough.  The second batch I added greek goat yogurt and they turned out perfect, honestly can’t even tell they are gluten-free and just to be sure I served them to my healthy lunch group today and got two thumbs up from all!  (If anyone wants a vegan version feel free to email me for the recipe).  Fill them however you wish, the originals are cheese and potato and I considered do a Daiya Vegan Cheese/Potato one myself but I went with potato, onion and squash and goat cheese instead.  Experiment for your own or Google for recipe ideas.   Make the fillings first, then dough, once your pierogis are formed you can cook to serve right away or,  freeze them for later use.  My Baba used to serve them freshly boiled then fry the left overs with onions another day, today, for the lunch group I boiled then fried right away.  Again, it’s totally up to you these little guys are good anyway you like them.  Enjoy and please post comments!

Fillings

Roasted Potato, Onion and Garlic with Parsley

3 medium Yukon potatoes, quartered, skin on
½ medium onion,  chopped into larger pieces
½ a head of garlic, peeled, cloves left whole
Sunflower oil or butter (I used goat butter)
handful of fresh Parsley, chopped
Sea Salt and Pepper to taste

Toss in oil and roast everything except parsley in a roasting pan at 350 degrees until the potatoes are soft.  Hand mash or food process with a bit of milk, I used almond milk.  Season with sea salt and pepper.

Buttercup Squash, Goat Cheese and Thyme

1 small Buttercup Squash
Sunflower oil
Handful fresh Thyme, de-stemmed
3-4 ounces of soft Goat Cheese

Arrange chopped squash skin side down in a baking pan, drizzle with oil and sprinkle with Thyme and sea salt.  Roast at 350 degrees until soft.  Scoop out squash and hand mash with goat cheese, add a bit more thyme and sea salt and pepper  to taste.

Pierogi Dough

Medium bowl:
2              cups Tapioca Flour
1/4         cup Arrowroot Powder
3/4         cup White Rice Flour (Sweet Rice Flour would be better if you can find it)
3/4         cup Potato Starch (not potato flour)
2 1/2      teaspoons gluten-free Baking Powder
2              teaspoons Xanthan Gum
1              teaspoon Sea Salt
Small bowl
2              large Eggs, beaten
3/4         cup Greek Goat Yogurt
1/2         cup Water
1/8         cup Olive Oil

Combine and mix dry ingredients.  Combine and mix wet then, add to dry.  Hand stir a bit then knead dough.

Work in small batches, roll out on parchment paper to about an 1/8 on an inch thick.  If you are having trouble with sticking you can add a little flour to your rolling pin or better yet simply roll between two pieces of parchment paper, you’ll appreciate then stickiness later. I use a small glass to cut my rounds then rolled a bit more to get the thick/thinness I wanted.  Once you have 5-10 cut outs scoop approximately 1 teaspoon of filling in the middle then pick up the dough and fold in half and simply pinch to seal edges.

To cook you simply drop into boiling salted water, once they float they are done.  From fresh this only takes 30 seconds or less, from frozen a bit longer but again just wait till they float!  If you are frying them too just scoop from boiling water into an oiled or butter pan.

Serve with Greek Goat Yogurt or Sour Cream.  Yum yum yum!

Oven Dried Salmon Jerky

Cleaning out my freezer making room for soups and stews last night I found the last of my Summer Cabin Time salmon, so I whip up a marinade and dried it in the oven. This method is actually quite simple and you get a very tasty, preservative free jerky! The recipe below is my tried and tested marinade but feel free to adjust or improvise on it, if you don’t like any sweetness you can take out the maple, if you like spice and pepper add more or add some fresh cracked pepper to the flesh of the salmon before drying, if you don’t have smoked paprika you could use liquid smoke to keep the smokey flavour. You could use soy sauce in place of Braggs too. 6-8 hours of oven drying time should do it, but watch for desired doneness. I like my jerky less done so 6 hours at my ovens lowest temp with the door cracked open ever so slightly is just right for me. This is one of those recipes you’ll HAVE to try along the way – Oh darn. 😉

2    full Salmon Filets, approximately 3 lbs, cut into 1 inch strips (I use sockeye so this was maybe a 9lb fish)
Medium bowl
2/3     cup Braggs Liquid Amino
2/3     cup Worcestershire Sauce
2/3     cup Agave, Maple or Brown Sugar
2    teaspoons Smoked Paprika
2    teaspoons Tabasco
2    tablespoon Toasted Sesame Oil
1    teaspoon Garlic Powder
2    teaspoons Crushed Red Pepper
1    teaspoon Onion Powder
1    teaspoon fresh Ground Pepper

Whisk all ingredients in a bowl. Arrange Salmon strips in a shallow glass dish or place in a ziplock bag and pour in marinade sauce. Allow to marinade for 6-8 hours, turning or shaking every so often.

Drain marinade and shake off excess drippings.

Line the bottom rack of your oven with foil to catch drippings and turn onto the lowest setting, usually ovens set as low at 170 degrees, if 160 degrees is available go with that or if you’ve got a fancy oven with a dehydrating setting definitely use it! My oven only goes to 170 but I crack the door, just a little bit with a small metal spatula to allow the moist air to escape similar to a dehydrator.

Arrange salmon strips skin side down, spaced out on a rack place mid oven.

Bake for approximately 6-8 hours or until desired dryness.

Salmon jerky will last a couple months in the fridge or freeze it for longer term.

Eat it as is, take it hiking, serve with goat cheese or cream cheese, capers and crackers…endless delicious possibilities.

Enjoy!