Coconut oil is really my chosen oil to bake with. It adds a richness of flavor while being truly the most heart healthy oil there is.
WET
3/4 cups safflower or melted coconut oil
1 cup maple syrup
3 eggs or 6 egg whites or 6 Tbl ground flax seed whisked with 12 Tbl water (set aside)
1 1/2 tsp grated lemon rind
2 Tbl vanilla
DRY
4 cups whole wheat flour (or spelt)
1 1/8 cups shredded unsweetened coconut
2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups blueberries- fresh, frozen or defrosted
Pre heat oven to 350F/175C.
Whisk all WET ingredients together.
Mix together flour, coconut and baking powder & soda.
Blend into WET ingredients.
Gently stir in blueberries.
The batter will be thick and delicious.
If you prefer a runnier batter, add some soy milk to get to the texture of batter you are used to.
Spoon batter into greased or papered muffin tins.
Bake at 350F/175C for about 30 minutes but check after 20. Bake until a skewer or knife comes out clean.
Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Sunday, February 19, 2012
Monday, June 7, 2010
2010's Summer "Salad"
Every summer my family and I seem to choose our favorite "salad' that usually serves as a meal in itself. Last year it was the previously posted Quinoa Salad. Still my, and our friends' kids favorite, but my family is tired of quinoa. As with the Quinoa Salad this salad is also incredibly flexible. Subsitute any cooked meat or any other type of cheese you have on hand. I'll give you my first "invention" of this meal, when I had 3 kids under 4 eating it in huge spoonfuls, and asking me to give thier Mom's the recipe! (Thanks Louise, Lucas and Alexis!)
Ham, Tomato & Green Bean Salad
4 large handfuls green beans
3-5 thick, large slices of ham, or enough to feed your group based on the size of your slices
3 medium sized tomatoes
A good sized piece of hard sheep (brebis) cheese- You can also try feta, cheddar, emmental/swiss. We try to keep to sheep and goat cheese in our house.
Bring salted water to a boil. Cut off ends of beans and cut inot small pieces (1/4inch/1 cm). Place in boiling water and cook green beans until they are to the consistency you like (we like them soft but holding thier shape well). Drain and leave to cool.
Cut ham, tomatoes and cheese into small pieces and place in big serving bowl.
Add green beans.
Drizzle a generous amouont of olive oil, don't be shy. I use around 1/3 cup.
Sprinkle with seasalt to taste.
Serve. I usually serve with bread or a tortilla or romaine salad leaves to wrap it in... Use your imagination and make sure you give the kids a spoon to shovel in thise greens beans!
Ham, Tomato & Green Bean Salad
4 large handfuls green beans
3-5 thick, large slices of ham, or enough to feed your group based on the size of your slices
3 medium sized tomatoes
A good sized piece of hard sheep (brebis) cheese- You can also try feta, cheddar, emmental/swiss. We try to keep to sheep and goat cheese in our house.
Bring salted water to a boil. Cut off ends of beans and cut inot small pieces (1/4inch/1 cm). Place in boiling water and cook green beans until they are to the consistency you like (we like them soft but holding thier shape well). Drain and leave to cool.
Cut ham, tomatoes and cheese into small pieces and place in big serving bowl.
Add green beans.
Drizzle a generous amouont of olive oil, don't be shy. I use around 1/3 cup.
Sprinkle with seasalt to taste.
Serve. I usually serve with bread or a tortilla or romaine salad leaves to wrap it in... Use your imagination and make sure you give the kids a spoon to shovel in thise greens beans!
Wednesday, January 20, 2010
Quinoa Salad
I learned this recipe from my dear alkalizing friend, Fiona. The 'salad" resembles a rice salad, but oh, so much better. Quinoa ("keen-wa") is a grain that doesn't get soggy with dressing.
1c quinoa (dry)
1tsp sea salt
4 TBL olive oil
1/2 - 1 onion (depending on how much raw onion you like)
1 clove finely chopped garlic (optional)
1 chopped tomato
1/2 chopped english cucumber (deseed it first- see note below)
1/2 bunch finey sliced or grated radishes
1 small block of sheep feta cheese (opt)
1/2 bunch fresh parsley
1/2 bunch fresh cilantro and/or basil and/or tarragon and/or mint (it depends on the flavors you like that day.)
Cook Quinoa:
First put quinoa in a sieve and rinse well, massaging it as the water flows over it. Quinoa has bitter flavor if not washed first.
Put in a pan with 2c water and 1 tsp sea salt.
Bring to boil on HIGH heat. Cover. Then turn to LOW heat on the smallest burner.
Cook for 15 minutes. Take off lid and fluff with fork to let cool.
As quinoa is cooking.
In serving platter/bowl put in olive oil. Finely chop onion and garlic(if using) and put into olive oil. Stir it around so they flavor the olive oil, which becomes the dressing.
De-seed the long english cucumber by 1)peeling, 2) cut in 1/2 the long way, 3) cut in 1/2 the short way, 4) with a spoon just scrape out the seeds.
Finely chop the cucumber and tomato. Thinly slice or grate the radishes. You can really add any raw veg, cut fine, you want to add flavor! Chop the feta, if using, into tiny, tiny pieces so you get lots of little pieces of white in the salad. Add finely chopped herbs.
Put quinoa on top of olive oil/onion/garlic (opt) dressing and let cool without stirring just yet.
Then put all the chopped veg and herbs on top, while the quinoa cools. Although you can do this all straight away if you need to serve it! Its great slightly warm too.
Finally, Stir all at the last minute to give the onions enough time to aromatize the dressing (this is an old Italian trick I learned from my friend Giuseppe!)
Serve! Bring it on a a picnic and you'll not have to worry about bringing home any leftovers! Even kids like this one.
1c quinoa (dry)
1tsp sea salt
4 TBL olive oil
1/2 - 1 onion (depending on how much raw onion you like)
1 clove finely chopped garlic (optional)
1 chopped tomato
1/2 chopped english cucumber (deseed it first- see note below)
1/2 bunch finey sliced or grated radishes
1 small block of sheep feta cheese (opt)
1/2 bunch fresh parsley
1/2 bunch fresh cilantro and/or basil and/or tarragon and/or mint (it depends on the flavors you like that day.)
Cook Quinoa:
First put quinoa in a sieve and rinse well, massaging it as the water flows over it. Quinoa has bitter flavor if not washed first.
Put in a pan with 2c water and 1 tsp sea salt.
Bring to boil on HIGH heat. Cover. Then turn to LOW heat on the smallest burner.
Cook for 15 minutes. Take off lid and fluff with fork to let cool.
As quinoa is cooking.
In serving platter/bowl put in olive oil. Finely chop onion and garlic(if using) and put into olive oil. Stir it around so they flavor the olive oil, which becomes the dressing.
De-seed the long english cucumber by 1)peeling, 2) cut in 1/2 the long way, 3) cut in 1/2 the short way, 4) with a spoon just scrape out the seeds.
Finely chop the cucumber and tomato. Thinly slice or grate the radishes. You can really add any raw veg, cut fine, you want to add flavor! Chop the feta, if using, into tiny, tiny pieces so you get lots of little pieces of white in the salad. Add finely chopped herbs.
Put quinoa on top of olive oil/onion/garlic (opt) dressing and let cool without stirring just yet.
Then put all the chopped veg and herbs on top, while the quinoa cools. Although you can do this all straight away if you need to serve it! Its great slightly warm too.
Finally, Stir all at the last minute to give the onions enough time to aromatize the dressing (this is an old Italian trick I learned from my friend Giuseppe!)
Serve! Bring it on a a picnic and you'll not have to worry about bringing home any leftovers! Even kids like this one.
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