September 17, 2017 / Lyn Jones / 0 Comments
I want to tell you about these flatbreads that we’ve been loving very much lately. They’re quick, gluten-free, and a bit addictive. I’ve been making them in the form of tiles, cutting a rolled out sheet of dough into squares and adorning them with summer veggies, herbs, spices, and olives.
2 cups gluten free rolled oats
1/2 cup walnuts or pecans – ground in a food processor into tiny pieces
1/3 cup chia or flax seeds
pinch of salt
1 cup boiling purified water
2 tablespoons olive oil
Preheat oven to 375F.
Combine the oats, nuts, chia, and salt in a bowl. Pour the boiling water over it. Mix with a wooden spoon, and let sit for about five minutes. Add the olive oil and knead the dough with your hands to combine. Roll onto parchment paper to make a cracker about 1/4 inch in thickness. Score into shapes of choice.
You can add the topping in two different ways. Lightly press veggie slices, herbs, and spices of choice into the dough and bake at 375F for 30 minutes or more if needed until golden in colour. Watch it periodically and cover with foil or parchment paper if veggies start to burn. Alternatively, add toppings at the last ten minutes of baking like to a pizza.
September 17, 2017 / Lyn Jones / 0 Comments
This will make for a light and nourishing lunch or dinner . Something magical happens when coconut milk mixes with the spice of ginger and chili, citrus, lemongrass and tamari into a creamy sauce. Mung beans, and later spaghetti squash absorb the flavors of the sauce, while broccoli and carrots provide a freshness and crunch. The garnish of toasted sesame seeds and herbs adds a bold finishing touch.
for the spaghetti squash
1 medium spaghetti squash
coconut oil
sea salt and freshly ground black pepper
for the lemongrass mung beans
1 tablespoon coconut oil
2 tablespoons toasted sesame oil*
2 stalks lemongrass – bruised with the back of a chef’s knife and chopped finely
1 tablespoon grated ginger root
2 cups sprouted or cooked mung beans
2 teaspoons sriracha (hot sauce)
1 tablespoon lime juice
2 teaspoons brown rice vinegar
sea salt
2 cups broccoli florets
2 large carrots – julienned
3/4 cup coconut milk
2 tablespoons tamari (try miso?)
toasted sesame seeds
1/4 cup chopped spring onions
basil or cilantro leaves
to cook spaghetti squash
Preheat oven to 400 F. Cut squash in half lengthwise and remove the seeds. Rub the flesh with coconut oil and sprinkle with salt and pepper. Place onto a rimmed baking sheet, cut side down. Bake for 30 minutes or longer, until soft throughout. Let cool.
to make lemongrass mung beans
Warm up coconut oil and 1 tablespoon of sesame oil in a large saute pan over medium high heat. Add lemongrass, ginger, mung beans, sriracha, lime juice, rice vinegar and a pinch of salt. Saute for 4-5 minutes. Add broccoli, carrots, coconut milk, remaining 1 tablespoon of sesame oil and soy sauce. Stir over the heat for another 3 minutes. Remove from heat.
to assemble
Scoop out the spaghetti squash and distribute between bowls. Spoon lemongrass beans and veggies over the squash. Sprinkle with toasted sesame seeds, green onion and basil/cilantro leaves.
- Heat pressed sesame oil (but not toasted) is used for higher temp cooking or frying/stir frying. And – toasted sesame oil is a SEASONING oil that you add for flavor. If you got a bad taste from toasted sesame oil – then you added too much or overheated it!