Saturday, February 19, 2011
It's day 4 of the Low-Sal diet for me. I am missing my veggies that I am so used to eating very much! I just had to have some veggies, so I sauteed some cabbage. It's actually really good!
All you need is
green cabbage (red is higher in sals)
ORGANIC canola oil (only use organic to avoid GMOs)
Heat a little oil in a pan.
Add some cut up cabbage and salt and saute until it gets soft, but not too soft.
Wednesday, February 16, 2011
1 pound green split peas
5 cups of water
1 white onion
organic canola oil (only use organic canola, as the conventional kind mostly likely is GMO derived)
Chop the onion and saute in some oil in a big pot
Add the water and split peas
Simmer until the peas are soft. This will take at least an hour.
You can blend the mixture if you want to. I used my hand blender right inside of the pot.
Add salt and some garlic powder.
Apple-Date Mini Muffins
* 6-7 small (Neglet) dates, coarsely chopped (if using Medjool, you can use fewer)
* 1/3 c applesauce
* 1/2 c ground pumpkin seeds
* 1 TBS melted coconut oil
* 1/2 tsp baking soda
1. Preheat oven to 375 degrees.
2. Blend dates and apple sauce in the food processor. (You may need to stop and unstick dates a few times until the mixture is fairly well blended.)
3. Add all other ingredients and process until smooth.
4. Spoon into mini muffin cups lined with mini cupcake/candy papers. You can almost fill them as they don't rise that much.
5. Bake for 20 minutes or until a knife comes out clean.
Makes 12 mini-muffins.
These are sweet and slightly gooey - good for dessert. I've only made them once so far (no time!), but next time I plan to triple the recipe. They freeze great.
Oxalate value is probably around 1 mg/each.
Sunday, February 13, 2011
I made some adjustments to meet my son's dietary needs. I'm going to have to practice making them into pretty round shapes, though! I thought that they tasted just like flour tortillas, and the best thing is that they weren't full of starchy fillers - just protein and nutrition.
So, from her recipe, I substituted garbanzo bean flour for the oat flour, and just one drop of stevia for the honey. I also used 1.5 tsp of chia seed meal instead of flax seeds, and I soaked it in a little bit of water to let it form a gel before adding into the rest of the ingredients. I also used aluminum free baking soda in place of baking powder. I added a little bit of extra salt since I decided to make them plain without adding other herbs. This is easy to make, easy to clean up, and tastes delicious! I am very impressed!
Thursday, February 10, 2011
Here's all you have to do:
1 cup of almond flour
1/3 cup of garbano bean flour
around a tsp of garlic powder, but you might want to add more or less to suit your taste
1/2 tsp of dried basil
1/2 tsp of dried oregano
1/2 tsp of salt
1/2 tsp of baking soda (leave out if you want crunchy crackers)
grind 1.5 tsp of chia seeds in a coffee grinder. add enough water so that the chia meal forms a gel and let it sit for just a few minutes
While the chia meal is gelling, add enough almond milk to the dry ingredients to form a dough consistency. Don't make it too watery, but make sure that everything gets blended together.
Then, add the chia meal gel to the mixture and mix all together with a spoon.
Put the dough onto greased parchment paper on a baking sheet. Spread around until thin like a pizza crust.
Bake in the oven at 350 until it starts to brown. If you bake too long it will be crunchy and it you don't bake long enough it will be too moist. It will take at least a half an hour. You could make this in a food dehydrator, which I do plan to do soon, and it will take significantly longer, but more of the nutrition will be preserved.
I hope you like it!