The Healthy Plate: January 2010

The Healthy Plate: January 2010

In India there is a savory snack,

It is usually served at tea-time,

along with pickles and a chutney.

I baked instead of deep frying,

Used olive oil instead of ghee,

quinoa and spelt worked just fine,

a soft cake that is gluten free,

I used Avocado instead of butter,

and dates to make it sugar free.....Crackers:

3/4 cup Whole Spelt Flour (or you can use whole wheat flour)

1 tablespoon mixed Herbs (I used dried mint and fenugreek leaves)

1 teaspoon Sea Salt or to taste

Mix all the dry ingredients together,

then pour the olive oil and rub it in,

till you get a crumbling sand like texture.

Add the water little by little and bring it all together,

kneading gently to make a firm dough.

Roll out the dough to 1/8th inch,

Use a cutter to form round shapes for the crackers,

or make any other shape you desire.

Line a baking tray with parchment/baking paper,

and place the round shapes on it.

Bake for 10 - 12 minutes till the crackers are lightly brown.

Cool on a wire rack and store in an airtight container.

We ate these crackers with Date Chutney and Avocado Houmous.Date Chutney:

Pour warm water over them, just till are covered.

Let them soak for a couple of hours.

Blend in a high speed blender to make Date Paste.

Heat 1 tablespoon of oil in a small pan.

Add 1 teaspoon of cumin seeds and lightly brown them,

Add the Date paste, then add 1 teaspoon of Garam Masala,

1 teaspoon of Sambal Olek (Indonesian chili paste)

Add the juice of half a lime or lemon, and sea salt to taste.

Mix it all together on medium heat, till it thickens and comes together.Avocado Houmous :

Blend it all together till it becomes smooth and enjoy :-)Quinoa, Date and Avocado CakeCake:

1 cup Coconut flour (finely dessicated coconut)

Grease a medium sized cake pan.

Add the dry ingredients and mix well till combined.

Pour the batter into the pan and bake

till the blade of a knife inserted in the cake,

comes out clean. Let it cool.

Dust the surface with dessicated coconut before serving.Quinoa Info:

Quinoa is not a true cereal or grain, but a seed.It is gluten free, alkaline in nature and easy to digest.Unlike wheat or rice, which are low in lysine,quinoa contains a balanced set of essential amino acids,making it an unusually complete protein source (12% to 18%)It is a good source of dietary fiber and phosphorousand is high in magnesium and iron. Quinoa has a light, fluffy texture when cooked,and a mild nutty flavor suitable for sweet and savory dishes.I use Quinoa seeds, flakes, pops and flourand my recipes will showcase them in all these forms.Keep it simple. Be Creative.Taste and Play. Find your Own Way.

After two savory quinoa dishes,it was time for something sweet,

I wanted something rich and dark,

then I found the best sugar ever,

and that made all the difference......

We had a bar when it was still warm,

just to try it we said,

but once we began we couldn''t stop,

I even ate one in bed :-)Quinoa Blueberry Bars:75 gms Butter (I used goats butter)1 cup dark unrefined Muscovado Sugar (you can use brown sugar)2 eggs2 teaspoons vanilla extract1/2 teaspoon cinnamon1/2 teaspoon Sea Salt3 cups cooked Quinoa1 cup ground Almonds (almonds meal / almond flour)1 cup Blueberries1/2 cup finely chopped WalnutsPreheat the oven to 180C.Line a Brownie pan with greaseproof baking paper.Cream the butter and sugar, then add the egg and whisk together.Add the vanilla, cinnamon, sea salt and mix well till smooth.Fold in the ground almonds and combine.Add in the cooked Quinoa and fold in the blueberries and walnuts.Gently mix it all together.Pour this thick mixture into the greased brownie pan,and bake for 30 minutes till the top is brown and the sidesbegin to crisp a little.Let it cool and cut into Bars.Notes:Muscovado sugar is a very dark brown,slightly coarser and stickier than other brown sugars.It is moist in texture and has a strong molasses flavor.It is unrefined and thus nutritionally richerthan not only refined sugar of course,but also all other brown sugars.It retains most of the natural minerals inherentin sugarcane juice as shown below :Total mineral salts 740 mg max.

Quinoa is not a true cereal or grain, but a seed.It is gluten free, alkaline in nature and easy to digest.Unlike wheat or rice, which are low in lysine,quinoa contains a balanced set of essential amino acids,making it an unusually complete protein source (12% to 18%)It is a good source of dietary fiber and phosphorousand is high in magnesium and iron. Quinoa has a light, fluffy texture when cooked,and a mild nutty flavor suitable for sweet and savory dishes.I use Quinoa seeds, flakes, pops and flourand my recipes will showcase them in all these forms.Keep it Simple. Be Creative.Taste and Play. Find your Own Way.

surrounded by beautiful snow, such a blessing to be warm, in our new home sweet home........In Henley where we''ve moved,there are no fast food joints,no MacDonalds, KFC or Subway,this town wins all the points :-)We made Burgers for lunch today,with quinoa, mint and chickpea,

but orange juice was the key...... Cooking Quinoa:1 cup quinoa2 cups waterdrizzle of olive oilpinch of sea saltWash and rinse quinoa thoroughly.Heat water, add quinoa and bring to a boil.Cover with a lid and simmer for 10 minutes,till the quinoa sprouts are well visible.Take it off the heat and let it restuntil all water is absorbed.Burgers:1 can ChickpeasThe cooked Quinoa1 tablespoon Tomato paste1 tablespoon Sesame seeds2 tablespoons Orange Juice1 teaspoon Honey (agave for vegans)1 teaspoon Lemon zest1 teaspoon grated Ginger1 tablespoon chopped fresh MintChili flakes and Sea Salt to taste Olive oilChickpea flour Mash the chickpeas coarsely.Add the remaining ingredients and mix well.Roll and flatten to make the Burgersand dust with chickpea flour.Heat a pan and lightly coat

with olive oil. Cook the burgers,

till brown on both sides, using oil as needed.Notes:Quinoa and chickpeas are best friends,they go very well together.Orange juice, lemon zest and honeygives these burgers the tangy taste.This is a nutrient dense, high protein burger.I served them for lunch today,

with red pepper and zucchini humous,

and a mixed green salad with tomatoes, cucumber,

walnuts, raisins, an olive oil/balsamic vinegar dressing.Quinoa Info:Quinoa is not a true cereal or grain, but a seed.It is gluten free, alkaline in nature and easy to digest.Unlike wheat or rice, which are low in lysine,quinoa contains a balanced set of essential amino acids,making it an unusually complete protein source (12% to 18%)It is a good source of dietary fiber and phosphorousand is high in magnesium and iron. Quinoa has a light, fluffy texture when cooked,and a mild nutty flavor suitable for sweet and savory dishes.I use Quinoa seeds, flakes, pops and flourand my recipes will showcase them in all these forms.Keep it Simple. Be Creative.Taste and Play. Find your Own Way.

Quinoa - Spicy Peas Pulav (Pilaf)

New year and new beginnings, this blog will have a new theme too.Based on ingredients in the main role,thus my recipes will flow for you.........A few posts on Quinoa as the star,in a series of savory and sweets.And what will follow next?

of following our hearts to bliss,

I wish you all the very best,

with sunshine, smiles and a kiss........ For Cooking Quinoa:1 cup Quinoa2 cups Water1/2 teaspoon Sea Salt1 teaspoon Oil1 small Cinnamon stick3 to 4 cloves2 cardamom podsWash and thoroughly rinse quinoa. Heat oil and gently fry the whole spices for a minute.Add the quinoa, then pour in the water.Let it boil, then cover with a lid and simmer for 10 minutes.Take it off the heat and let it rest till all the water is absorbed.Remove the whole spices from the quinoa. Pulav:1 medium sized finely sliced Red Onion1 finely diced sweet Red Pepper3/4 cooked Green Peas 1/4 cup chopped Cashew nuts1/4 cup Raisins1/2 teaspoon turmeric powder1 teaspoon Cumin seeds1 teaspoon Garam MasalaThe cooked Quinoa1 tablespoon OilSea salt to taste1/4 cup chopped Fresh CorianderHalf a LemonHeat oil in a pan and brown the cumin seeds,then add the sliced onions, red pepper,cashewnuts and raisins and fry together.Add the green peas, then garam masala, sea-salt and turmeric.Saute together for a few minutes then add the cooked quinoaand mix well. Add some lemon juice and fresh coriander.I served the pulav warm with a big dollop of cucumber raita:finely diced cucumber mixed with goats milk yogurt,sea salt, garlic and chili flakes. Notes:Quinoa is not a true cereal or grain, but a seed.It is gluten free, alkaline in nature and easy to digest.Unlike wheat or rice, which are low in lysine,quinoa contains a balanced set of essential amino acids,making it an unusually complete protein source (12% to 18%)It is a good source of dietary fiber and phosphorousand is high in magnesium and iron. Quinoa has a light, fluffy texture when cooked,and a mild nutty flavor suitable for sweet and savory dishes.I use Quinoa seeds, flakes, pops and flourand my recipes will showcase them in all these forms.Keep it Simple. Be Creative.Taste and Play. Find your Own Way.

Henley on Thames, Oxfordshire, United Kingdom

Creating healthy food is my passion and sharing it is the purpose of this blog. The food here is nutrient rich, delicious, natural, wholesome and easy to make.

The focus is on adding new tastes and using ingredients in different ways.

A small step goes a long way, one ripple is all it takes.

Join me on this adventurous and fun filled journey towards a radiant and healthier YOU.....

Socca with Caramalised Onions, Zucchini and Thyme

Papillote of Salmon in Green Coconut Masala

Raw Treats - Mango cheesecake and Avocado Lime Pie...

Steamed Zucchini and Brown Rice Muthia

Gluten free Vegan Bread for a Yummy sandwich

CLEAN - Baked Falafel Green Wraps

One last excerpt from my e-Book

Pudina Aloo, Stuffed Zucchini Tempura, Dill & Spri...

Trevors Pappadum Samosas and Green Smoothie

Another excerpt from my ebook - Ageing

An Excerpt from my ebook "Eat Right, Be Light"

Green Feast - Herby Hummus, Emerald Juice and Raw ...

Roti Pizza, Herb Souffle and Berry Verrine

Weekend Colors - Salads and Fruits

Green and Pink - Crisps and IceCream

Quinoa - Spicy Peas Pulav (Pilaf)

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