*Vegan and Gluten Free
Healthy ‘fried’ pickles:
1. bread and butter pickle’s (or any)
2. batter: in a food processor blend Brazil nuts, cashew nuts, chia seeds and shredded coconut. Add oregano, oat flour, almond flour & salt. (add intuitively. This recipe is primarily nuts and oat flour, but have fun with it and add how you feel called!)
3. transfer to a bowl and mix gently w small amounts of water and pickle juice
4. bake 400° aprx 6-8 min
#healthyoptiontounhealthyfood #vegan #glutenfree #flavorful #nutritious #friedpickles #bakedpickles #cravings #improv
In the hopes of being able to salvage bananas that had over ripened I successfully found a recipe online and created one of the tastiest breads I’ve ever had. This was actually my first attempt at banana bread, baking in general is very new for me. Learning which substitutes to use and when makes my life a lot easier. I really enjoy trying new things, going outside of my comfort zone and discovering that I am capable of more than I realized. The original recipe I found online calls for sugar, which is tried and true. I plan however, to experiment and modify this recipe to get the same satisfactory results without the added sugar. In the meantime, I am very pleased with this vegan and gluten free banana bread and encourage you to give it a try, especially if you already have bananas that have over ripened and might just otherwise get thrown away.
*Black bananas actually work great, they may look bad from the outside, but inside they are packed with flavor!
*If you want to speed up the process of ripening bananas try leaving them in a paper bag for a day or two or even leaving them in the fridge overnight.
Here’s a link to the original recipe (be sure to scroll all the way to the bottom of the page): http://minimalistbaker.com/one-bowl-gluten-free-banana-bread/
The substitutions I made:
- Coconut milk instead of dairy milk.
- Substituted 1 egg with 1 tbsp (50% golden flax seed 50% chia seeds) ground in a coffee grinder and mixed with 2.5 tbsp water.
Here’s a super tasty and quick & easy to make anti-inflammatory breakfast or anytime meal/snack. Here’s all you need to do to try it for yourself:
On stove top prepare single serving of GF steel cut oats with water. Add aprx 1/4tsp of turmeric (start w less and then add more) ghee and salt to taste. Optional: add raw honey or other natural sweetener, fruit, nuts etc.
The last breakfast quinoa dish I created was so well received that I wanted to go ahead and share another wonderful creation. When I prepare food, I know that I am still learning as I go and I can’t even begin to express the amount of joy I am filled with when I am able to successfully create a healthy dish that tastes as wonderful as this, and it was so simple to make!
- Raw cashew pieces
- Dried cranberries
- Fresh sliced mango
- Ghee and Coconut Oil
- Seasoning: Cinnamon, Nutmeg, Coconut Sugar
- Prepare quinoa, 1 part quinoa to 2 parts water.
- Add Ghee and coconut oil, and seasoning, sparingly at first and then to taste.
- Mix in raw cashew pieces, cranberries and top with fresh mango.
Simple and delicious!