GF Bread with Sprouts + Simple Guacamole

sprouted breadHow much do you know about alfalfa sprouts? Did you know it is a healing food? Alfalfa sprouts are the shoots of the alfalfa plant, harvested before they become the full-grown plant. Because they are so small, the sprouts contain a concentrated amount of certain vitamins and minerals such as calcium, vitamin K and vitamin C. They are one of the most significant dietary sources of phytoestrogens, that can help reduce your risk of heart disease, cancer and osteoporosis. Saponins in alfalfa sprouts can help lower your bad cholesterol while also increasing good cholesterol. Saponins might also help boost your immunity. An easy way of using them is rinse under running water and add into your salads, sandwiches, wraps and burgers. I used to make this awesome gluten free bread, which turned out to be really good. You don’t need to pay ten dollars for a loaf of sprouted bread any more when you can make it so easy at home. Plus, for my lunch, I made a quick guacamole to spread on this beautiful slice of bread. Yum!

treat kidney stones, gastrointestinal and bloating

sprouted bread1Ingredients

For Guacamole
1 avocado
1/2 cup chopped parsley
a squeeze of lemon
1/2 tsp of smoked paprika
a pinch of Himalayan salt
1 tbsp thick Greek yogurt
1 tbsp of olive oil

Simply place all ingredients in your food processor and blend until smooth. Transfer to a serving bowl and refrigerate until serve.

For Sprouted GF Bread
20g chia seeds
1/2 cup earl grey, strongly brewed
2 eggs
1/4 cup melted coconut oil
1 tbsp thick Greek yogurt
1/2 cup almond meal
1/2 cup coconut flour
1/2 cup alfalfa sprouts
1 tsp ginger
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp baking soda
a pinch of Himalayan salt

Soak chia seeds in earl grey tea until it gets thick and gel-like. Add eggs in and gently whisk to combine. Add coconut oil and yogurt in and stir to combine. Add the rest of the ingredients, stir well to combine, pour the mixture into a loaf tin and set aside for 10 minutes. Bake in the preheated oven (180) for 40-45 minutes until cooked. Take it out of the oven and let it cool in a tin.

Raw Dessert Sushi

dessert sushiI got to admit I’m pretty addicted to raw desserts at the moment. Raw bliss balls, fudge, “cheese”cake, brownie, pudding. They are not only simple and fun to make but also packed with nutrition and goodness. This sweet sushi is actually not too sweet. I think soft gooey dates, peanut butter and cacao powder do the trick for me, but if you have a serious sweet tooth, feel free to add some coconut sugar or serve with a drizzle of honey. You can also be creative with fillings such as berry jams, nut butter, tahini or even banana. One or two with a cuppa is perfect snack during the day or dessert after dinner.
dessert sushi1
Ingredients (make one roll)

100g oats
5 walnuts
15g flaxmeal
4-5 Medijool dates, pitted and chopped
a pinch of sea salt
1 tbsp coconut oil, melted
1 tbsp water
1-2 tbsp peanut butter, melted
1 tbsp cacao powder
1/2 tsp cinnamon powder

To make a dough, place oats, flaxmeal and salt in a food processor and blitz until they are all grounded fine. Add chopped dates, melted coconut oil and water into a food processor and blitz again until combined. Pour the mixture into a large bowl and make a dough using your hands. Add a bit of water if the mixture is too dry. Place the dough on the centre of a baking paper and spread evenly to a rectangular shape. For filling, mix peanut butter, cacao powder and cinnamon powder in a bowl. Spread the filling on the dough except edges and then proceed to rolling. Keep the roll wrapped in a baking paper and place in freezer for 10-15 minutes to firm up. Take it out of freezer and slice them into little discs with a sharp knife.

Smokey Beetroot Hummus

We all have cutting board(s) in kitchen, yes? I like wooden or bamboo ones since I can use it to plate up rustic foods. Though do you know how clean your cutting board is? Approaching a hot summer in Melbourne, I thought I will briefly write about it to prevent a cross-contamination and food poisoning. You might all know but it is best to use different cutting boards for different foods (wood ones for fruits and vegetables, plastic ones for cutting meat, glass ones for pastry and cheese). If you use wooden or bamboo ones like I do, vinegar or hot soapy water is a way to go to kill all bacteria. You can use baking soda for a deeper clean and dry completely before storing away in a rack so that there is air flow. Replace them if you find deep cuts, scratches or grooves due to bacterial growth. I also tend to use one cutting board to just serve food on or put a baking paper when using my usual cutting board.

I felt like having a little picnic-style food today although we didn’t go out or anything. I didn’t want to spend too much time in front of stove either in this warm weather. So I went through my fridge and ended up creating this Turkish inspired plate. I made hummus and served with home-made flat bread, kofta and vegetables on a board with a bottle of chipotle sauce for dinner. Beetroot hummus really shined with a bright pink colour and a punch of smokey and garlicky flavour. I cannot believe I haven’t made this hummus until now. It is so yummy and pretty in pink 🙂 The recipe below makes two bowls which I used one for dinner and saved one for later use such as making wraps or falafels. When making hummus, always taste after blending up if seasoning is right. Salty? Enough garlic? Acidic from lemon? Nutty and creamy from tahini? A good drizzle of olive oil is a must to finish off. Have fun making x

beetroot hummusIngredients

150g dried chickpeas, soaked overnight
1 large beetroot
1/2 tsp cumin
2 garlic cloves, crushed
2 tbsp tahini
1 tsp Himalayan salt
juice from 1/2 lemon
1 tbsp e.v.o.o

Cover soaked chickpeas with cold water and boil over medium heat for about 20 minutes or until cooked. In the mean time, dice beetroot, drizzle with oil, sprinkle cumin, place in the preheated oven (180) for 10-15 mins until tender. Put cooked chickpeas, beetroot, tahini, crushed garlic, lemon juice and salt into a food processor. Blitz until smooth adding a bit of water if needed. Taste and adjust seasoning. Transfer to a serving bowl and drizzle e.v.o.o. dinner plate

GF Quinoa Blueberry Bake

I wanted to make a treat for myself for breakfast/ lunch. Berries were the first thing that came across my mind. Something sweet, sour, coconut-y and delicious. Ingredients for this recipe are so simple. I think it is perfect for weekend breakfast or even healthy dessert with whipped coconut cream. Yum!
Quinoa blueberry bakeIngredients (makes 2)

1 cup cooked quinoa
1/2 cup ground almonds
1/2 cup coconut flour
1/2 cup coconut milk
1/4 cup coconut sugar
2 eggs
1 tsp blueberry powder
1/2 tsp baking powder
1 cup frozen or fresh berries
pinch of salt

Lightly beat eggs in a mixing bowl. Add other ingredients into a bowl and combine well with a spatula. Pour the mixture into the ramekins and bake in the preheated oven (180) for 20-25 minutes until cooked.
Quinoa blueberry bake1

Za’atar Spiced Cauliflower and Celery Soup

roasted cauliflower soupOur body in balance with seasonal cycles is so important for good health. For example, cooked foods with root vegetables in cold weather nourish and warm up your body. On the other hand, you need cooling and hydrating foods like fresh fruits, green leafy veggies and herbs which cleanse your body in hot summer months. You need to take advantage of beautiful seasonal ingredients.

As we are in spring in Melbourne, weather can be very unpredictable, hot one day and cold next day. Soups like this are perfect on cool gloomy day. It is super healthy, delicious and really highlight the chosen vegetable. I like using raw cauliflower for cauliflower rice or salad, but especially when it is roasted in the oven with za’atar spice, the complexity of the flavour is beyond your imagination. I garnished with sweet and sour balsamic glaze and salty blue cheese which I think goes really well with this creamy hearty soup. Magic sprinkle of roasted nuts and toasty bread on the side is a must.

Ingredients (serves 4)

1/2 of large cauliflower head
2 stalks of celery
2 tbsp coconut oil, melted
1 tbsp za’atar spice
1 tsp cumin
1/2 tsp smoked paprika
1 tsp Himalayan salt
1/2 onion, finely chopped
1 clove garlic
1/2 tsp wholegrain mustard
1 bay leaf
1 cup of water or vegetable stock
1 cup of coconut milk

Roughly chop cauliflower and celery and place in a bowl. Dress with melted coconut oil, za’atar, cumin, paprika and salt. Place in a baking tray and cook in the preheated oven (200) for 15 minutes or until softened. Heat a pot over medium heat. Add coconut oil, onion and garlic and cook until transparent and fragrant. Add mustard, bay leaf, cooked cauliflower and celery into a pot along with water and coconut milk. Reduce the heat and simmer for another 10 minutes. Remove bay leaf and then blend smooth using a stick blender or food processor. Taste and adjust seasoning. Ladle the soup into serving bowls. Drizzle truffle balsamic glaze, sprinkle crumbed blue cheese and toasted nuts for garnish.