This was for my son’s supper yesterday.
1 cup quinoa flakes
1/2 cup lentil flour
1/2 cup cassava flour
1 tsp salt
2 tbsp grape seed oil
1/4 cup water
Mix the flours, salt and the quinoa together. Add the oil and mix it in with a fork until the mixture is crumbly. Add the water and mix well. Let the dough sit for 5-10 minutes so that it will not be so wet.
Press the dough onto a greased 9 inch pizza pan (I don’t have a pizza pan so I used my round baking pan).
1/2 cup brown sugar
1 tsp salt
1 tsp oregano
2 tbsp tomato paste
1 tsp tumeric powder
1/2 cup water
Put all the ingredients into a saucepan and cook on a low heat until the mixture reaches the desired thickness you want. I cooked mine for about 8-10 minutes.
Cooked garbanzos, shredded spinach, steamed broccoli. I would have put on sliced tomato but I did not have any. Drizzle with olive oil and bake at 300 for 15-20 minutes.
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On Wednesdays I take the children to our new play date at the park. This morning I was running late and did not have a lot of time to prepare lunch so I decided to make these quick lentil burgers.
1 cup cooked lentils
1 tsp of each of the following: dried oregano, marjoram, thyme, tumeric powder
1 tbsp tomato paste
1 tsp salt (or to taste)
1 cup quinoa flakes
2 tbsp cassava flour (optional. I just put it in because I had it)
2 tbsp water
Oil for frying
Mix all ingredients in a bowl until fully incorporated. Take some of the mixture in you hands and form into the size burgers you want . Shallow fry until they are golden brown.
I served these with fried plantain and steamed pumpkin and squash. Took me about 15 minutes tops to do lunch.
Then we had a splendid time in the fresh air at the park.
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Earlier this week, I was cooking with my son. We were preparing to make soup. I cut up the beets, the potato, sweet potato, squash and pumpkin. Everything that I cut up he inspected and had a taste of. But his favourite was by far the potato.
Right now I am not brave enough to try raw veggies that way, but I will try it soon.
Well that was my raw food lesson from my son. And he had more energy than ever this week. I wonder if it is related?!!
The Rice and Shine cake I made yesterday was really tasty.
But somehow I found that I was the only one who really ate alot of it yesterday. Well this morning my son wanted some. But not on it’s own. He wanted it lathered in almond butter.
I gave him one slice and he ate off the butter and I have to put on some more at least 5 times, before it was all gone.
I wonder if it was that the cake did not taste as good as thought or if it was just that he wanted some butter with it. Who knows? But now it has lead to me deciding to create two other flavours- Rice and Shine Cake with Cinnamon/Almond butter filling and Rice and Shine Cake with Almond Butter Frosting.
As soon as I make them I’ll post. I can’t wait to make them.
I can taste them already!!!!!
I posted earlier about the benefits of garlic here and how it could be used to treat fungal infections.
Well, my husband got something in his hair we assume from going to the barber. He has been to the doctor and spent alot of money on anti-fungal creams to get rid of this thing.
All the while I was telling him “Use the garlic oil. It will work. It is going to work better that those other medications…..” But he did not listen..then.
Anyhow, after some time (a very long time at that) he finally decided to try the garlic oil. And now the problem has nearly resolved. He is not consistent and often forgets to put it on but from the second application we saw a BIG difference.
Here is the recipe I used for the garlic oil. Nothing special.
~3 cloves of garlic grated and stuffed in a 30 ml bottle (that’s the size bottle I had). Then fill with grape seed oil. Place in a sunny window for 10 days.
~Similarly you could grate a pod of garlic and add to 500 ml of grapeseed oil (that’s the size bottle I buy) and simmer for about 45 minutes. Let cool and pour in a glass container or bottle.
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I just wanted to bake something to satisfy the sweet craving that I get sometimes. I looked into my cupboards and saw the Gluten free Rice and Shine Cereal that the others don’t seem to fancy. Anyhow, I said, why not? So at 6:30 am I whipped up a little cake to serve at breakfast.
Here it is.
2 cup rice and shine
2 cup cassava flour
1 cup quinoa flakes
1 cup brown sugar
1/2 cup grape seed oil
1 cup silk vanilla almond milk
2 cup water
1 tsp cinnamon
1 tsp spice
1 tsp nutmeg
Mix the dry ingredients together in a bowl. Mix the oil, milk and water together. Pour it into the “flour” and mix well. It will be very watery because the rice and shine is not flour and I wanted to ensure that it cooked properly.
Pour into a greased 9 inch round baking pan and bake at 350 for 20 minutes.
When using cassava flour you don’t have to use alot of oil and you will actually see the oil on the top of the cake when you initially take it out of the oven, but it will be reabsorbed into the cake.
Anyhow for breakfast we also had grapes, baked apples, quinoa macaroons (I tried out/made up this recipe too. I’ll post it later) with almond butter, lentil stew and hash browns (my husband and son had french fries because I just can’t seem to get my husband to stop eating them).
Well, enjoy the recipe.