Hello readers! Thanks for following me over to my new format and new domain! I'm excited to have expanded to the wonderful world of Squarespace; you'll see I have a lot more to offer in this space. So, take a look around and get comfortable. Things might be changing a bit over the next few weeks as I get settled in; new graphics, more content, and other information will gradually be showing up. But I won't go offline again, I promise! I'm really excited about all the options that Squarespace has to offer and how it will allow me to make the website what I really want it to be. That means more great information for all of you! And please use the Discussion Board - I'm really excited about having an interactive element to the blog. Of course, I couldn't start the page without a new recipe. And today, I wanted eggs. Sadly, eggs and I are no longer friends. But I have a trick: scrambled chickpea flour. Last summer I saw a recipe for scrambled chickpea flour curry in the book 660 Curries, and I made it for dinner one evening. I was shocked - it was just like scrambled eggs! Since then, I've taken the basic idea of scrambled chickpea flour and made a variety of breakfast "egg" scrambles.
Entries in Recipes: Breakfast & Brunch (30)
I made this recipe AGES ago. If you are regular reader, you may remember me mentioning the vegan scones in the post for Raspberry Rhubarb Coconut Bars. They were darn tasty, but in my constant pursuit of something better, I had wanted to tweak them a bit before publishing.
But sadly, I haven't been baking as much as I had been - the hot weather isn't really good for baking. My body doesn't feel the urge to eat baked goods as much, I want salads and raw smoothies. Plus, I've found that reducing the amount of grain in my day and replacing it with protein or starchy vegetables seems to be happier for my blood sugar. In short, I haven't really had the time, the desire, or the room in my diet to try making these again. Since rhubarb season is passing as we speak, and it was a good recipe, I've decided to just publish it. I was also prodded by email from a reader who saw the scones in the Rhubarb Bar post. After her search of my post archives came up dry, sent me an email to ask for the recipe. I couldn't let her down!
Gluten-Free, Vegan Rhubarb Coconut Scones
yield: 6 scones
1/4 c quinoa flour
1/4 c tapioca flour
1/4 c millet flour (or substitute with 1/4 c tapioca flour - it might help make them less dry)
1/3 c quinoa flakes
1/2 tsp salt
1 T baking powder (if allergic to corn, use equal parts cream of tartar, arrowroot, and baking
3 T cold coconut oil, cut into small chunks (chilled solid in refrigerator)
1 T agave nectar
1/2 tsp vanilla
1/2 cup + 2 T coconut milk (and for brushing)
1 c rhubarb, finely chopped
optional: cinnamon, ginger, allspice, etc.
quinoa flakes and finely shredded coconut for dusting
Sift flours together with baking powder. Add to food processor with salt, and pulse to mix.
Run on high to incorporate coconut oil, mixture will be crumbly. Add quinoa flakes and pulse a few more times to incorporate.
In a small bowl whisk together agave, 1 c of coconut milk, and vanilla. Add to flour mixture and pulse into a soft dough is formed. If too dry, add 1-2 more T of coconut milk and pulse. Remove from processor and transfer to a large bowl, and stir in rhubarb with hands. Move to floured surface and knead a few times, then pat down into a round. Brush with coconut milk, then cover with with shredded coconut and quinoa flakes, patting so it all sticks to the scone. Slice in 6 wedges.
Transfer to baking sheet and bake 15-18 minutes. Remove from baking sheet, and cool on a rack.
Dig in! Best eaten fresh. If not eating immediately, wrap tightly and freeze. Thaw and crisp up in toaster oven/oven.
I just went back to make this recipe and 1 cup of coconut milk was WAY too much! I must have made a typo in the original recipe - it really could have used more like 1/2 cup of milk, and I had to add a ton of flour to make up for all the extra liquid.
I updated the recipe to say 1/2 cup coconut milk + 2 Tbsp for brushing. I hope that works better!
When I opened my refrigerator the other day, I was greeted by an abundance of fresh herbs. My garden is thriving, and producing more herbs than I can possibly use! My tarragon and savory are both over 2 feet high. My basil plants are on track to be small bushes. And my thyme, rosemary, parsley and lemon balm are growing very nicely, yielding plenty for frequent harvests. I've been adding herbs to salads and sauces, throwing them in smoothies and soups, and adding them to cooked meats and roasted vegetables. Oh, herbs, beautiful herbs! I had never grown lemon balm before, and am really excited to try using it different ways.
Since I had it, I decided to just throw the whole darn bunch right in the blender. Its light, bright hint-o-lemon flavor complimented the sweetness of the apple and cucumber, and balanced the bitterness of the kale. For an extra boost of protein, I added a blob of homemade sunflower seed butter, which added a nice, toasty flavor. As usual, I included protein powder; feel free to omit if you don't want it!
1-3 tsp cod liver oil, flax seed oil, coconut oil, or mix
- Wash all fruits and vegetables, coarsely chop, and place in blender with additional ingredients.
- Blend on high until smooth.
- top with garlic sauteed white beans and drizzle with fresh pesto
- top with fresh sauces and gravies
- use as a base for open-faced sandwiches
- use as a crust for mini pizzas
- slice each waffle into sticks and use as a dipper for sauces. I can no longer eat tomato, but if you can, I think these would be *divine* dipped in a fresh marinara.
- cut into cubes and dry in the oven; use as croutons or as bread cubes to make stuffing/dressing!
- Rinse wild rice and millet, and place to soak in water overnight or for at least 5-6 hours.
- Drain grains, and rinse well.
- Place grains in blender. Level grains, and add just enough water to cover.
- Add the Herbamare/salt, oil, chia/flax, garlic cloves, and rosemary. Blend until well mixed and smooth - it takes a little while, so be patient! Some small bits of grain will remain unblended; that's okay, it will add a little crunch.
- Once smooth, Let sit for about 5 minutes for chia/flax to fully absorb liquid. Then add baking powder and blend again to mix.
- While your batter is sitting, heat up waffle iron, greasing well with oil/spray/butter/ghee/etc
- Once waffle iron has heated and you've mixed in the baking powder, fill the waffle iron with the batter. If desired, place thinly sliced onion and rosemary leaves on top of the batter. Close iron and bake as directed in waffle iron user's manual, until waffle stops steaming and starts to smell done. I found that about 9 minutes in my waffle iron was just about right.
- Remove from iron and let cool a minute or two on a rack, the waffle will continue to crisp up. Serve warm with topping of choice, use as a base for sandwiches or pizzas, eat with soups, or eat plain drizzled with olive oil and a crack of sea salt!
- If desired, freeze leftovers, tightly wrapped. To defrost, place in toaster oven or toaster until warm and crispy.
On the heels of my Seven Days of Green Smoothies post, I'm posting the recipe for the smoothie I made this morning. I decided to spike my kale-zucchini-pear combination with a scoop of matcha (green tea powder). The results were amazing! It was sweet, with that tasty, nutty hint of matcha flavor, and very creamy. Raw zucchini purees very well and takes on a smooth, rich texture that is almost dairy-like. In fact, if you puree raw zucchini, then bring the puree to a boil in a pot and let it simmer for about 5 minutes, you can use that liquid as a milk substitute in recipes. Seriously, it works like a charm. and it freezes really well, so you can make a ton and keep it in the freezer to have on hand. Just peel the zucchini first if you want your substitute white and not green.
One more thing. I like adding a little high quality, lemon-flavored cod liver oil and flax seed oil to my smoothies. Why? Because we need healthy fats. While too much of any fat can inhibit digestion, moderate amount of healthy fats - like those found in cod liver oil, flax and other seeds, nuts, olives, coconut, and avocados - are necessary for the body, and can actually help maintain healthy cholesterol levels and proper metabolism. Fats are most easily assimilated when eaten with easy to digest foods, so adding them to smoothies is a great solution. Conveniently, all the vitamin C and vitamin A in those veggies and fruits are most easily absorbed when eaten with fats, so it works both ways! If you aren't vegan, I totally recommend cod liver oil - it is high in healthy omegas and full of vitamin D.
I like drinking half a batch of smoothie right away, and saving the rest for a mid-morning snack. Yum! So, get out that blender, whip yourself up a smoothie, and know that you are nourishing your body with every dreamy, creamy, greeny sip.
MATCHA-SPIKED PEAR ZUCCHINI KALE SMOOTHIE
yield: about 30 oz, give or take, depending on how much water you add...
1 ripe pear
Wash and coarsely chop up vegetables.
Be sure to check out my Recipe Index for more great recipes.