We had a couple of friends come over a few weeks back. I whipped this up super quickly and it was a hit! Even among our Syrian buddy who has definitely had his share of baba ganoush 😉
2 tbsp lemon juice
5 cloves minced garlic, preferably roasted
1 tsp onion powder
1/4 tsp cumin
1/2 tsp parsley
1. Pre-heat oven to 400 degrees.
2. Slice eggplants in half and pierce with a fork in several places. Roast for about 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
3. In a blender or food processor, process eggplant with remaining ingredients until smooth.
Courtesy of About.com
I’ve been on a parasite candida cleanse for too many weeks to count now. Sugar is a no-no and so sugar free muffins have been my saving grace to satisfy my sweet tooth. These were pretty delicious!
3 tbsp ground chia
9 tbsp water
7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our “butter”)
3 cups pineapple pureed
2 cups oat flour*
1 cup rolled oats*
1 & 1/2 cups psyllium husks
1 & 1/2 cups flax
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
2 cups blueberries
optional: stevia (I use 3 full dips of the liquid)
1. Preheat oven to 350 degrees.
2. Mix the chia and 9 tbsp water. Let sit for about 15 minutes.
3. Combine the olive oil and salt mixture (our “butter”) with the chia mixture, pineapple puree and stevia (if using).
4. Combine the oat flour, rolled oats, psyllium, flax, baking powder, baking soda, spices and salt in a separate bowl.
5. Gradually add the flour mixture to wet mixture beating until well blended. Fold in blueberries.
6. Spread batter into a greased muffin/cake/loaf pan.
7. Bake 30-45 minutes or until wooden toothpick inserted in center comes out clean. Cool completely on wire rack.
*Make sure to use certified gluten-free oat/flour if you have a gluten sensitivity
These were pretty delicious my friends. I try not to eat too many chickpeas as they don’t always agree with me but I can’t help myself sometimes! These patties burst with flavour and have such a nice crunch!
1 cup dried chickpeas, washed and soaked overnight
1.5 cups brown rice, washed and soaked overnight
3-4 green onions, sliced finely
¼ cup fresh cilantro, finely chopped
2 cloves garlic, minced
3 tbsp grated fresh ginger
3 tbsp lemon juice
2 tsp curry powder
2 tsp cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp red chili flakes
1 tsp sea salt
2 tbsp ground chia
6 tbsp water
1 tbsp chickpea flour
Grapeseed oil for frying
1. Cook chickpeas and set aside
2. Cook brown rice and set aside
3. Combine 2 tbsp chia with the 6 tbsp water, set aside and let sit for about 10 mins
4. In a food processor combine 1 cup of the brown rice and ¾ of the can of chickpeas. Pulse about six times, until combined but not pureed. Add the remaining chickpeas and pulse just once or twice to break them down but leaving them in large pieces.
5. Pour out mixture into a bowl and add the remaining rice and the rest of the ingredients (including the chia and water mix). Mix well to combine.
6. Heat a skillet over medium high heat. Add oil.
7. Once the skillet is hot form patties and place in hot oil. Fry in hot oil until browned, flip and brown on the other side. This should take about 5 minutes per side. You want a nice golden brown and crunchy texture on the outside.
Adapted from The Gluten Free Vegan