GF Chia Flaxseed Biscuit

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flaxseed biscuitI’ve been down to the local health grocery shop near my house yesterday and saw a packet of “Flackers” which I wanted to buy and try. Then my eyes almost popped out when I saw the price. Seriously, 5 small crackers in a small packet costs nearly 10 dollars! So I decided to make one at home. It is surprisingly super easy to make without dehydrator and all you need is just two ingredients. Woohoo, Are you ready?

Flaxseed‘s health benefits come from the fact that it’s high in fiber and omega-3 fatty acids, as well as phytochemicals called lignans. One tablespoon of ground flaxseed contains 2 grams of polyunsaturated fatty acids (includes the omega 3s) and 2 grams of dietary fiber and 37 calories. Ground flaxseed is better than whole one because the ground form is easier for your body to digest. Whole flaxseed may pass through your intestine undigested, which means you won’t get all the benefits. Dehydrating is a great way of keeping healthy oils and nutritional properties in raw flaxseed from the high heating. It also creates a nice and crispy texture.

Ingredients (30cm x 20cm, thin cracker)

50g golden flaxseed
1 tbsp chia seeds
a pinch of Himalayan salt
50g water

Put flaxseed and chia seeds in your food processor and pulse a few times. Season with salt and add water. Let it sit for 20-30 minutes until they all stick together. Pour the mixture on a baking paper and spread evenly with a spatula. Bake in 100 degree oven for about 90 minutes, flipping about halfway. Take it out of the oven and cool it down. Carefully peel off the baking paper and cut into squares. Feel free to add some dried herbs and spices in this recipe to make it more interesting – garlic powder, onion powder, thyme, sesame seeds, tamari, cacao, pumpkin or sunflower seeds, etc.

Flaxseed is an excellent source of essential fatty acids—great for your skin, body and overall health. Baking with ground flax or flaxseed is great for texture, but the high heating breaks down the oils and nutritive properties of the flaxseed. So dehydrating raw flaxseed by baking it at your oven’s lowest temperature is the way to go. This recipe creates savory crispy crackers that optimally preserve the goodness of flaxseed. – See more at: http://www.cooktj.com/node/133#sthash.aK1pdrHS.dpuf

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

Zucchini Pasta with Balsamic Roasted Tomatoes

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Zucchini NoodlesI have to admit I’m so obsessed with zucchini noodles at the moment.I love the fact that it is nutrition dense, totally gluten-free and wheat-free and also it doesn’t leave you feel heavy and full like after eating a giant bowl of pasta. It is a great alternative to traditional pasta for sure. Tomato based sauce is always my choice over the creamy Alfredo sauce. It is incredible how these little humble tomatoes can create such a beautiful sweetness when roasted. Seriously, 20 minutes is all you need. When it comes out of the oven, they are gooey, beautifully caramelised and spitting open. It adds a rich smokey and sweet flavour to a boring zucchini pasta. Yes, flavour bomb!

Ingredients

1 cup of zucchini noodles
1/2 tsp sea salt
1 cup of grape tomatoes
1 tbsp coconut oil, melted
1 tbsp balsamic vinegar
1 tsp honey
salt and pepper to taste
a squeeze of lemon

Toss tomatoes in coconut oil, balsamic vinegar, honey, salt and pepper in a large bowl. Spread them on a baking sheet and bake in the preheated oven (180) for 20 minutes. In the meantime, using a julienne peeler, make a zucchini pasta. Toss with 1/2 tsp of salt and set aside. Take the tomatoes out of the oven. Squeeze the juice out of the zucchini pasta. Put them in a large bowl, toss and marinade for 5-10 minutes. Transfer to a serving plate and add a squeeze of lemon on top.

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

Cauliflower Steak with Avocado Chimichurri

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cauliflower steakYes, I am having a steak today. Cauliflower steak 🙂 It is about time for cauliflower to shine on a plate. I will be so happy to have this steak at the restaurant or pub as a vegetarian/ vegan option. That means I can actually use a knife on this beauty like everyone else does on the meat. Roasted cauliflower tastes scrumptious and looks amazing. The sauce on top, called Chimichurri, is the Argentine sauce traditionally served on top of steak. The sauce itself is fresh, spicy, bright, and vegetarian. You can easily make at home and keep the leftover in the fridge. It is beautiful on poached eggs, toast, soup, grilled veggies and maybe some noodles, too. I made my spin on the traditional Chimichurri by adding creamy avocado.
cauliflower steak1Ingredients

The leftover gremolata oil will keep for several days in the fridge and is delicious over your morning eggs and toast, stirred into soup, tossed with pasta, or simply mopped up with crusty bread. – See more at: http://www.feastingathome.com/2014/02/roasted-cauliflower-steaks-with.html#sthash.lFRDToA3.dpufIngredients (serves 2)2 large slices of cauliflowerIngredients

1 tbsp melted coconut oil
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp cayenne pepper
1 tsp Himalayan salt

For Avocado Chimichurri
1 avocado
1/2 cup of flat leaf parsley
1/2 cup of coriander leaves
1 tsp minced garlic
1/2 tsp cumin
1 tsp honey
2 tbsp white wine vinegar
2 tbsp e.v.o.o
1 tsp of lemon zest and a squeeze of lemon
salt and pepper to taste

Toss sliced cauliflower with oil, spices and herbs. Place on a baking tray. Bake in the preheated oven (200) for 20-30 minutes or until golden and tender, flipping about half way. In the meantime, make Avocado Chimichurri sauce by blending all ingredients in your food processor. Transfer cauliflower steaks onto a serving plate and top with the Avocado Chimichurri sauce.
cauliflower steak2

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

Miso Caramelised Carrot and Wild Rice Salad

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carrot wild riceA bag of carrots is a staple food in my fridge. I chew on it for a snack, add into my salads, stir-fries, cakes and muffins. It is cheap, versatile, yummy, nutritious and lasts long in the fridge as well. I had to make a salad with what I’ve got in my fridge today – of course, carrots are in it. All you need is only three ingredients that I believe we all have in the fridge and pantry. Miso dressing really makes a difference here. It tastes even better next day as the rice absorbs the dressing and flavour develops even further. So it is a good idea making a salad a day before or a few hours before serving.

Ingredients

2 carrots
1 cup of wild rice
a bunch of coriander

For dressing
1 tbsp melted coconut oil
1 tsp Deonjang or miso paste
1 tsp maple syrup
1 tsp smoked paprika
1/2 tsp turmeric
1 tsp Himalayan salt
pepper to taste

Wash and chop the carrots. Mix all dressing ingredients in a bowl. Toss the carrots in the dressing and bake in the preheated oven (180) for 20-30 minutes until cooked. In the meantime, cook the wild rice in a boiling water for about 40 minutes until cooked. Drain and set aside. To assemble the salad, simply toss carrots, wild rice and roughly chopped coriander in a large bowl. Transfer to a serving plate. Drizzle more dressing if you like.

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

Vegetarian Dinner

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savoury breadHow many times do you actually chew before swallowing? Less than 10? These days we tend to get distracted or rush through the meal time. I’m sure I’m not the only one. I also tend to sit in front of computer or TV while eating. Sorry mum. She has told me to chew 30 times before swallowing ever since I was little. 30 times!!!

So why is chewing so important? Digestion begins in your mouth, not your stomach. Your teeth and digestive enzymes in the saliva break down food, which helps your body to absorb more nutrition from the food. Chewing produces more endorphins, a pleasure of eating. It also increases circulation, immunity and energy. Here are some tips I try to do. To enjoy the whole eating experience, take a couple of deep breaths before eating. Eat with your eyes and nose first. Enjoy every mouthful of food. Put your knife and fork down while chewing. Enjoy the company and have a nice conversation with your loved ones. Your meal time should be 20-30 minutes. Hope it helps x

Sweet potato chipsFor Sweet Potato Chips

1 large sweet potato
1 tbsp melted coconut oil
1 tsp smoked paprika
1 tsp cumin
1 tsp nutritional yeast
salt and pepper to taste

Slice sweet potato into little sticks. Put them in water for 10-15 minutes to get rid of starch. Pat dry them with a paper towel. Toss with oil and spices. Bake them in the preheated oven (200) for 20 minutes until cooked.

For Greek Lentil Salad

1 cup of cooked French lentils
2 tomatoes
1/4 cucumber
a handful of chopped parsley leaves
30g crumbled feta
1 tbsp olive oil
1 tbsp balsamic vinegar
a squeeze of lemon
salt and pepper to taste

Wash and cook lentils in boiling water for 20-30 minutes until cooked. Rinse and drain. Mix cooked lentils, chopped tomatoes, cucumber, parsley and feta cheese in a large bowl. Season and dress with a simple vinegar dressing. Transfer to a serving bowl.

For Savoury Bread

1 1/2 cup self-raising flour
1 cup chopped spinach
5 large sun-dried tomatoes
1/2 cup green olives
1 tsp capers
1/2 cup artichokes
3 large eggs
50g feta cheese
1 tsp turmeric
1 tsp baking soda
salt and pepper to taste

Lightly beat eggs in a large bowl. Add all other ingredients into a bowl and combine well with a spatula. Transfer the mixture into a loaf tin and bake in the preheated oven (180) for 45-50 minutes or until cooked. If the top gets too brown, cover with a foil.

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