Raw Flax-Carob Cookies

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flax carob cookiesThese raw flax-carob cookies are easy to make and super nutritious. Not only are they yummy, they are extremely efficient anti-inflammatory agents, are anti-cancer, high in fibre and good for our skin. Flaxseeds are naturally very high in the omega-3 essential fatty acid alpha-linolenic acid (ALA). These ALA’s are beneficial in treating a range of ailments, including reducing the risk of heart disease and cancer, acne, arthritis, asthma, inflammatory bowel disease, burns, depression and menstrual pain. Flaxseeds also have a natural laxative effect and naturally swell in the digestive tract, helping to remove the waste out of the body. Make sure to drink enough water though, otherwise they may have the opposite effect!

For this yummy snack, I used dried fruits for the sweetness and spices for the flavour. Taste the mixture after combining all together and if you want it sweeter, you can add your favorite sweetener such as honey or coconut sugar.
flax carob cookies1Ingredients

50g flaxseed
50g carob powder
5 semi-dried figs (if using hard ones, soak them before use)
1 tsp molasses
1 tbsp goji berries
1 tbsp raisin
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
a pinch of Himalayan salt
1-2 tbsp water

Put all ingredients in your food processor and blend until the mixture comes together. Let it sit for 30 minutes. Spoon the mixture into a 6x muffin tin and press with the back of the spoon. Dehydrate it or put it in the oven at the lowest setting for a few hours.

Posted in: Dessert, Gluten Free, My recipes, Snack, Vegetarian

Thai Beef Salad

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Thai Beef Salad Junk food, take-away and packaged foods that don’t have much “flavours” can actually make you feel even more hungry afterwards because your palate is not satisfied and also there is a lack of nutrition. Cooking at home, on the other hand, is not only healthier but also is a great way of creating flavoursome food with different herbs and spices. Herbs are a fantastic way of adding flavour and nutrients to your dish. Here is a list of my favorite herbs I often use in my cooking. Especially, garlic and ginger is a must in Asian cooking. This Thai beef salad recipe is gluten-free, low-fat, high-protein, nourishing, tasty and packed with powerful nutrition. It also looks great with colourful veggies. Try tonight 🙂

  • Parsley- diuretic, aids edema, fluid retention, indigestion, gas, anti-parasitic, promotes healthy thyroid function
  • Capsicum (cayenne)- increases thermogenesis, increases circulation, promotes heart health, aids digestion, enhances performance of other herbs
  • Ginger-aids digestion and hypertension, promotes lung function, strengthens adrenal glands (often depleted by stress),relives morning sickness, nausea, gas
  • Rosemary- aids strong hair growth, enhances memory function, protects brain from free radical damage, combats fluid retention, topically makes hair shine
  • Garlic-has antibiotic, anti fungal, anti-parasitic, anti-viral activity, detoxifies, strengthens blood vessels, lowers blood pressure, enhances immune function
  • Peppermint- aids chills, fever, nausea, colic, diarrhea, headaches (internally and externally)
  • Sage- aids in mental clarity, circulation, anti-microbial and anti-inflammatory properties
  • Basil- used to relive nervous disorders, headaches, rheumatic pains
  • Dill- relives colic, indigestion, gas, promotes breast milk production
  • Oregano- anti-oxidant, anti-microbial and anti-parasitic, enhances immune function
  • Thyme- anti-parasitic, relives muscle pain and tightness, makes cough more productive, enhances immune function

Ingredients

500g beef fillet or rump steak
100g rice noodles
1 tbsp coconut oil
1 cup shredded cabbage
1 carrot
1 spring onion
1 cup of kale leaves
a bunch of coriander

For dressing
1 tbsp soy sauce
1 tsp fish sauce
1 tsp lime juice
1/2 tsp brown sugar
1/2 tsp ginger
1/2 tsp minced garlic
1/2 tsp chili flakes
1 tbsp sesame oil
1 tsp sesame seeds
1 tsp Himalayan salt

Rub the steak with soy sauce and let it sit for 30 minutes. Season with salt and pepper and cook in a pan for a few minutes each side. Take it off the heat and let it rest. In the mean time, cut all vegetables. Cook the rice noodles, rinse in cold water, drain and set aside. Whisk all dressing ingredients in a bowl to combine well. Gently toss veggies, beef, noodles and dressing in a large mixing bowl. Transfer to a serving bowl, pour all the dressing over and garnish with sesame seeds.

Posted in: Dinner, Gluten Free, Lunch, My recipes

GF Lupin Savoury Muffins

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When I went to one of my favorite local health food shops today, I came across lupin flour. Have you heard of it? I’ve seen lupin beans at Kakulas brothers, but not the flour. I couldn’t resist myself taking some home for a little gluten free baking experiment.

Lupin or Lupini beans are yellow legume seeds of the lupinus genus plant, a common food of the Mediterranean basin and Latin America. Flour from the lupini bean has many health benefits such as high dietary fiber, high protein, no starch, non-GMO, and a low glycemic index. It helps manage hunger throughout the day as well as provides higher brain function. It is also naturally gluten-free. Yay!

The problem with gluten-free baking is that it can have a weird texture, or the hint of a strange flavour. It is best to swap half of the flour in your favorite bread or cookie recipe with lupin flour. It is on the salty savoury side so skip adding any additional salt. And it has a texture closer to cornmeal so extra moisture is also helpful. I wanted to bake something savoury using lupin flour today. Spinach, feta cheese, black olives and thyme sounds good to me! These muffins are packed with protein – great for breakfast! I only made three for experiment, but feel free to double up the recipe and make 6 muffins.
Lupin muffinsIngredients

50g lupin flour
50g buckwheat flour
20g flaxseed meal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cayenne pepper
30g feta cheese, crumbled
10 black pitted olives, chopped
1/2 cup of baby spinach, chopped
1 tsp thyme
2 large eggs
40ml of olive oil
a pinch of salt

Lightly beat eggs and olive oil in a large bowl. Add all dry ingredients in and stir to combine. Add crumbled feta, chopped olives and spinach, and thyme into the mixture and stir until combined. Spoon the mixture into a muffin tins and bake in the preheated oven (180) for 20-25 minutes until cooked.

Posted in: Baking, Breakfast, Gluten Free, My recipes, Snack, Vegetarian

Mushroom Hummus

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Mushroom hummusThe recipe for hummus is a simple mixture of chickpeas, tahini, garlic, lemon and salt, but there are so many different ways of making it. Here is my way with a healthy twist. I almost always cook my beans and grains from scratch. Canned ones have unnecessary sodium and preservatives inside and don’t taste as good as fresh ones. So soak your bean overnight if you can. I left all the skin of the chickpeas for extra fibre and chunky texture, but you can choose to peel off the skin if you want smooth hummus. I’ve added only a table spoon of olive oil in the recipe. If you need, add water little by little to loosen the hummus mixture and then drizzle olive oil on top to serve. It is a perfect delicious appetiser with some raw veggies or crackers.

Adding cooked mushrooms and leek adds extra flavour and lightens up the hummus. Of course, nutritionally good, as well. Mushrooms are one of the most powerful natural medicines and play an important role in keeping the immune system strong, helping to fight off viruses and bacteria. They contain powerful phytochemicals that may assist those with autoimmune disorders, and both anti-inflammatory and anti-cancer components. They are a rich source of B vitamins and also a good source of vitamin D, especially when sun dried. Finally, mushrooms are filling but low-calorie and low-fat, great for weight loss. Try to use a variety of mushrooms in your salads, stir-fries, soup, risotto, casserole and even pate. Delicious and good for you!
mushroom hummus1Ingredients

100g dried chickpeas, soaked overnight
300g button mushrooms
1/2 cup chopped leek
1 tbsp coconut oil
1 tbsp tahini paste
1 tsp cumin
1/2 tsp smoked paprika
1 tsp Himalayan salt
1/2 tsp minced garlic
1 tbsp olive oil
a squeeze of lemon

Cook soaked chickpeas in a boiling water for 20-30 minutes until soft. Drain and set aside. Heat coconut oil in a frying pan. Add sliced mushrooms, chopped leek, cumin, paprika, salt and garlic into a pan and cook for 10-15 minutes until cooked. Put cooked chickpeas, tahini paste, olive oil and mushroom mixture into your food processor. Blend until you get a desired texture. Add a bit of water if hummus is too thick. Taste and adjust seasoning. Transfer to a serving bowl and drizzle more oil if you like. I saved a bit of cooked mushrooms for garnish. Serve with raw veggies or crackers.

 

Posted in: Dinner, Gluten Free, My recipes, Snack, Vegetarian

Buddha Bowl? Goodness In A Bowl

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Buddha BowlHave you heard of “buddha bowl“? It is probably the most nutritionally-balanced meal in the universe, with the perfect blend of carbs, protein, fat, and micronutrients. Like, you could eat it every day for the rest of your life. I always wanted to do a “temple stay” one day in Korea. The name explains all. You go into the temple and live like monks for the weekend or longer. You don’t have to be religious. You obviously don’t have your phone, internet, tv, no social network whatsoever! The program includes meditation, tea ceremonies, mountain trekking, preparing and having a traditional Buddha meal. My uncle did it for a month and strongly recommended it. It cleanses you inside out – clear mind and healthy body!

There is no strict recipe to make a buddha bowl. It is made of cooked grain, raw or cooked veggies and dressing (sounds like a healthy version of bibimbap with no egg on top, right?). Make your own creation, great for lunch or dinner. You can even do this at your dinner party by preparing all different ingredients in separate bowls so that the guests can pick and choose what they want in their bowls. Maybe nice miso soup on the side, too?

Buddha Bowl1Ingredients

Grain base: 1 cup cooked quinoa
Vegetables: carrot, celery, beetroot, tomato, seaweed, radish kimchi, coriander
Dressing: tamari, tahini, apple cider vinegar, sesame oil, sesame seeds, pepper
Add tofu if you want to add some protein.

Posted in: Dinner, Gluten Free, Lunch, My recipes, Vegetarian