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Saturday, November 29, 2014

Blueberry Banana Teff Porridge (GF Vegan)

I've found a new breakfast option that's perfect for that winter weather! Personally I love a warm bowl of porridge when it's cold outside, and it's a lot cheaper than a fruit-centered meal.
This recipe features teff. The world's smallest, mineral-rich grain. I ordered a bunch to make injera (shown here) and now I'm experimenting with other recipes.
There are many variations for this teff porridge, but here are two of my favorites.

Serves: 1 | Time: 20 minutes

Blueberry Banana

3/4 cup unsweetened plant milk
3/4 cup frozen blueberries
1/2 cup whole grain teff
1/2 cup filtered water
1 tbs maple syrup*

2 small bananas, sliced
10 pecan halves, chopped
1 tbs raw hemp hearts

* make sure it's pure

In a medium sized pot, mix together the teff, plant milk, water, and maple syrup. Place over a medium heat, covered, and stir every 5 minutes.
Meanwhile, chop the bananas and ready your toppings. In the last 2 minutes of cooking, stir in the blueberries.
When thick, pour the porridge into a bowl. If you like a thinner consistency, 15 minutes should be an adequate cooking time. Top with your goodies. Enjoy!

Red, White & Blue

3/4 cup unsweetened plant milk
1/2 cup whole grain teff
1/2 cup filtered water
1 tbs maple syrup

6 raw pecans/walnuts
1 tbs raw hemp hearts
1 med banana, sliced
4 strawberries, sliced
10 blueberries

Follow the above instructions, using your brain to make the necessary changes/additions ;)

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Sunday, November 23, 2014

Spelt Berry Salad (Vegan, oil free, raw option)

I made this salad for a party today and it was a big hit with even some picky eaters. I lucked out!

Serves: 3 | Time: 10 min

2.25 cups sprouted spelt berries
2/3 cup chopped pecans/walnuts
1/2 cup dried cherries
1/4 cup 100% juice*
1/2 large apple, diced
2 celery stalks, sliced
3 tbs red wine vinegar
Salt & pepper, to taste

* I used a cherry and apple juice mix

Wash and soak 1.75 cups of spelt berries. Drain and let sit on the counter under a cloth for 36 hours, with one to two rinses. If you would like to eat these raw, I would recommend sprouting them for at least 48 hours (with an additional rinse).
Add to a pot with 4 cups of vegetable broth. Bring to a boil and then simmer for 55 minutes. Drain off any excess liquid and add the grains to a bowl. Add the fruit juice and vinegar, then chill the grains in the fridge (or bring to room temperature).
Chop all the ingredients. Add to a serving bowl with the cooled grains and dried cherries (sub chopped dates, if you prefer). Toss.
Add a crack of pepper and salt. Also pairs well with this feta cheese but I'm too lazy.

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Tuesday, November 18, 2014

Ethiopian Extravaganza (GF HCLF Vegan)

We're off!

Ethiopia is an ethnically and ecologically diverse country on the east coast of the African continent. Evidence suggests that it was from here that Homo sapiens set out for the Middle East and beyond. So let's return to our roots with a bounty of simple, healthy food.

Kik Alicha (Split Peas in Turmeric Sauce)

Serves: 4 | Prep Time: 5 min | Cook Time: 45 min

3.5 cups of water
1 cup dried split peas
1/2 med onion, minced
1/2 tsp ground turmeric
1/2 tsp granulated garlic
1 inch ginger or 1 tbs ginger paste
1/4 cup chopped cilantro (optional)

Add 3 cups of water and the rinsed split peas to a pot. Cover and bring to a boil. Crack the lid and reduce heat to medium-low. Simmer for 45 minutes.
Meanwhile, sauté your onion in a little water for 5 minutes. Add the spices and cook for another minute. Add to the cooked peas with the rest of the water.
Sprinkle in the cilantro in the last few minutes. Add salt and pepper to taste.

Atkilt Wot (Cabbage Stew)

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min

1/2 head cabbage, shredded
5 gold potatoes, julienned
3 large carrots, julienned
1/2 med onion, chopped
1/2 cup veggie broth
1 tsp ground cumin
1/2 tsp black pepper
1/4 tsp turmeric
1/8 tsp sea salt

Chop all your veggies. In a large, nonstick pan add the cabbage and cook for 5 minutes on a medium-high heat. Add some veggie broth and the rest of the vegetables with your spices. Stir and cover. Cook for the remaining time, over medium heat, stirring every 5-10 minutes. Add the remaining veggie broth as needed.

Beet Salad

Serves: 4 | Prep: 5 min | Cook: 5 min

1 can of sliced beets
Juice of 1/2 lemon*
2 inches of jalapeño*
1/4 tsp garlic powder
Salt & pepper, to taste

* I used a lime
** I used a serrano pepper

Drain the beets. You can also use fresh beets, but I didn't have any. Add to a small bowl with the lemon juice. Cut off a piece of your pepper. Remove the seeds and mince. Add to the pot and cover. Cook on medium-low for 5 minutes.


Yields: 8 flatbreads | Inactive time: 24+ hours | Cook time: 40 min

3 cups teff flour
4 cups filtered water
1 tsp pink rock salt

I milled my own flour from whole grain teff. Because it is the world's smallest grain the amount of grain to flour is almost exact.
Whisk the teff flour and water. Cover with a tea towel secured with a rubber band. Store in a warm part of the kitchen for at least 24 hours (up to 5 days).
Add salt and whisk. Heat a non-stick griddle or tava. Pour roughly 1/2 cup of batter onto the pan and swirl. Cook for 5-6 minutes on medium-low heat. A large lid can be placed over the griddle to help steam the bread.
Injera does not need to be flipped. Yay! When the bread starts to pull away along the edges it is almost ready. Cut 8 squares of wax paper. Place one on a plate and use a spatula to transfer the injera.
Repeat with the remaining batter until you've made all the flatbreads.

To serve, use the injera as you would a plate. Arrange three circles of food around the plate. Roll a second injera in case you need extra. Tear of pieces of the spongy bread and use it as a spoon to scoop up the food and sop up any juices.

Create, share, love at first bite!

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Thursday, November 13, 2014

Roasted Veggie Ricotta Pizza (GF Vegan, soy-free option)

My mother loved the lasagne I made last week so much that I started toying with the idea of a lasagna pizza. I've never heard of a pizza with ricotta on it before, but I didn't see any reason why it wouldn't work so I tried it out. No disappointment here! It was a little messy, so we ate with a fork and knife, but if the pizza had a thick crust it would've been sturdy enough to eat with your hands.

Bon appetit!

Yields: 2 14" inch pizzas | Time: 45 min

1 package silken tofu*
3 tbs nutritional yeast
3 tbs fresh lemon juice
3 tbs fresh basil leaves
1.5 tsp garlic powder
1.5 tsp onion powder
1 tsp himalayan salt
1/2 tsp black pepper 

1 roasted sweet pepper, sliced
1 cup cubed butternut squash
2 cups of broccoli florets
1 small zucchini, diced
1 small onion, minced
3/4 cup pizza sauce
3 tbs chopped basil 

1/3 cup roasted salted cashews
3 tbs nutritional yeast flakes
1/4 tsp himalayan pink salt

* firm tofu works too but you have to add 3 tbs of water
** for those with soy allergies it is also possible to make this using cashew ricotta, but it's very high in fat, so I'd recommend making this alfredo cauliflower mash instead.

Mix the ingredients for the ricotta well with a fork or potato masher and set aside.
Chop the veggies and steam the onion, broccoli and butternut squash for 20 minutes.
If you don't have jarred roasted peppers then you can make one (or a ton) by simply deseeding a pepper and placing it skin-side down on a tray and baking for 40 minutes at 400F.
For these pizzas I used pre-made thin crusts from Trader Joe's. Typically I pre-bake my crust for at least 10 minutes before adding the toppings, but it wasn't necessary this time.
Smear on a thin layer of tomato sauce, spread the ricotta with a spatula/spoon, sprinkle on the basil, veggies and parmesan.
Bake the pizzas for 24 minutes at 400F.

Enjoy :)

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Saturday, November 1, 2014

Carrot Cake/Banana Bread Fusion! (GF Vegan, oil free, refined sugar free)

Carrot Cake Batter

90g large carrots
60g medjool dates
3 large ripe bananas
1 tbs ceylon cinnamon
1 tsp vanilla powder/extract

Soak your dates for 5 minutes while peeling the bananas and carrots. In a food processor, blitz the carrots to a fine mince. Pit the dates and add to the food processor with your bananas, cinnamon, vanilla, and blend until smooth. You can easily make this a smoothie by adding some coconut water, orange juice, water, or non-dairy milk.

Carrot Cake/Banana Bread Baby
Serves: 2-4 | Time: 1 hour

2 cups Carrot Cake Batter
1 cup gluten-free flour*
1/4 cup organic raisins
1.5 tsp raw coconut sugar
1.5 tsp baking powder
1 tsp baking soda
1/3 cup water

* I used oat flour but brown rice also works well

Preheat your oven to 375F.
In a small mixing bowl, mix the dry ingredients. Scoop up two cups of the batter with a measuring cup and mix it in with a fork.
Add your water and fold into the batter until the consistency is cake-like.
Add half of your batter to an un-greased 8x8 ceramic or glass dish lined with parchment/baking paper. Sprinkle the raisins in. Add the rest of the batter and smooth with a spatula if necessary.
Sprinkle the coconut sugar on top. Place in the oven and bake for 45 minutes. Turn off the heat, crack the door, and let cool before cutting.
It is normal for the cake to be somewhat moist and dense, which is typical of a banana bread.

Enjoy :)

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