Nutty Crackers

My sweet daughter was born on the 4th of July.  She has lived up to the spirit of that day in both her energy and expression of pure joy.  I made these crackers of hthe 4th to go with several dips.

Nutty Crackers - Gluten Free

This recipe will make about 35 - 50 crackers depending on size.  I got fifty 1-1/2" diamonds.

nutty crackers baked

• 1/2 c. dry roasted Almonds, salted

• 1/2 c. Pecans

• 1/4 c. Walnuts

• 2 Tbs. Chia Seeds

• 2 Tbs. golden Flax Seeds

• 2 Tbs. black or regular Sesame Seeds

• 2 Tbs. Macadamia nut pieces

• 2 Tbs. Sunflower seeds

• 1/2 tsp. Black Pepper

• 1/2 tsp. Sea Salt

• 1 Free Range Egg

• 3 Tbs. Water

• TOPPINGS: anise seeds, sesame seeds, caraway seeds or flaked salt and black pepper

Preheat oven to 360°F.

Line two large cookie sheets with parchment paper. Place all ingredients (except toppings) in a food processor.  Process until mixture has even grains, about 2 minutes.

Divine the dough into two, and place on parchment paper in the pans. Cover with another sheet of parchment paper to prevent rolling-pin from sticking.

Roll each ball out into a rectangle, turning the parchment paper in the pan to accommodate the rolling-pin. Roll quite thin (2 - 3 mm).

Use a sharp knife to cut into desired shape. I made a tray with diamond-shaped crackers and sesame seeds topping, and another that I hand pressed into rounds with anise seeds.

nutty cracker batter3

Mist with a little water to help your topping stick. Push the topping into the crackers lightly.

Bake for about 9-10 minutes, watching carefully after 8 minutes so they don't burn. Store in airtight container.  Will keep for 3-4 days.

Chocolate Quinoa Cookies - Vegan

I stumbled upon this recipe at foodrefashionista's blog... and was intrigued by the idea of a quinoa cookie! I have adapted it to fit in our cancer prevention diet by adding ground flax-seeds, a little rye flour and substituting coconut oil for coating the cookie sheets.  This is a high protein, high fiber recipe.  I used raw cocoa powder.

Ingredients

• 1 cup cooked Red Quinoa
• 1 Banana
• ¼ cup Almond meal
• ¼ cup White bean flour (or Pamela's Gluten-Free all-purpose flour)
• ¼ c. Rye flour
• 1 Tbs. freshly ground Flax-seeds
• ¼ cup + 1 Tbs. Xylitol (or your preferred  low-glycemic natural sweetener)
• 1 small Apple
• 1 tbsp. raw Cocoa powder
• 2 tsp. Vanilla
• 1 tsp. ground Cinnamon
• 1 tsp. Baking powder
• 1 tsp. Baking soda
• Pinch of Salt
• Coconut Oil for pan

Directions

1. Rinse and cook quinoa according to package directions
2. Put banana, apple and almond meal in processor and pulse until fruit is mashed
3. Mix in the rest of the ingredients
4. Drop batter from a Tablespoon onto  oiled cookie sheets
5. Cook in a 350° F oven for 20 minutes
6. Remove from sheet and cool on racks

Makes about 22 cookies.

~ Buen provecho! ♥

Quinoa Salad with Lime Dressing

Quinoa is a high quality protein, that is also high in iron. Quinoa, once called “the gold of the Incas, is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is a complete protein containing all eight essential amino acids.

Ingredients

2 c. water 1 c. uncooked red quinoa 2 organic scallions, chopped 1 stalk organic celery, finely chopped 1/2 organic apple with skin, finely chopped 2 Tbs. organic parsley, chopped 2 Tbs. virgin olive oil 1 Tbs. lime juice 1 tsp. cumin 1/2 tsp. salt

Combine water and quinoa in a medium saucepan. Bring to a  boil. Reduce heat' simmer, covered, 10-12 minutes or until water is absorbed. Stir. Cover and let stand for 15 minutes.

Transfer to a large non-metal bowl, and set aside.

Add apple and veggies to quinoa and toss.

Combine oil, lime juice and spices, whisk until blended.  Pour over salad and toss again.

Makes 6 - 8 servings

~Guten Appetit! ♥

Curried Quinoa and Greens with Coconut Dressing

This recipe contains ingredients that enhance Cellular Damage Control! Quinoa contains the amino acid lysine, which is essential for tissue growth and repair.

Quinoa, once called "the gold of the Incas, is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.

The recipe below adds Kale, another 'fantastic food'.

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidants, and sulphur-containing phytonutrients. If you make the recipe with Green Tea instead of the other suggested liquids, you'll dramatically increase the Antioxidant benefits!

Curried Quinoa and Greens

Makes 6-7 servings about ½ c. each

• 2/3 c. red Quinoa
• 2-½ c. Water, Green Tea or no-sodium Veg Broth
• 3 c. young Kale, lower stems removed, and chopped into bite size pieces
• 1 tsp. Curry powder
• Pinch Sea Salt

Coconut Dressing

• 3 Tbs unsweetened light Coconut Milk
• 2 tsp. fresh squeezed Lime juice
• ¼ tsp. Curry powder
• 1/2 tsp. Stevia
• ¼ c unsalted, dry roasted Almonds

Toast the quinoa for 5-6 minutes in a 4-quart sauté pan over med heat, until fragrant, gently stirring from time to time.  Add water or broth, kale, curry and salt; cover and raise temp to high.  Bring to a boil.

Lower heat and simmer until the quinoa and kale are tender, the quinoa ‘tails’ have popped, and liquid is absorbed, about 15 mins.

Remove pan from heat and transfer mixture to a large bowl.

In a small bowl, place the coconut milk, lime juice, ¼ tsp. curry and stevia, and whisk together briskly.  Pour the coconut mixture over the quinoa and toss to combine.  May be served warm, or chilled.

Sprinkle with almonds just before serving.

~ Bon Apetit! ♥