Cruising for Chick(peas)
Yo, chicadees and chickadudes,
I have a recipe for you.
And it lets you do one of my favourite things ever-
Urge your friends, face braided with unnatural excitement, to guess, just guess what it’s made with. Guess.
It’s kinda like a muffin, kinda like a cake and it’s made out of chickpeas.
Even my sister-in-law, who despises chickpeas with a burning passion, loved it!
What you need:
- 1 can of drained chickpeas
- 2 beaten eggs
- juice and zest of an orange
- 1/4 cup of self raising flour
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 tsp ground nutmeg
What you need to do:
- Preheat oven to 180 degrees celsius
- Rinse your chickpeas and remove any obvious skins
- Pulse in a food processor until smooth (like the consistency of damp sand. It’ll hold if you pinch it together)
- Combine remaining ingredients, bar flour, and add to the chickpeas
- Gently fold through flour
- Pour into a greased muffin tin and bake for thirty mins
Or until a skewer comes out clean
Leave to cool before entering higher plane of consciousness via chickpea muffiny goodnessFriday, July 12, 2013
All that and a jar of jam…
Yo yogis, yoginis and all other peeps that don’t allow alliteration.
Last year I made jam for the first time.
It was a ball.
But it was also time consuming and had enough white sugar in it to knock your lights out.
So, last week, when I got to wondering why I’d never heard of banana jam before I tried out an idea to cut sugar and time in the kitchen.
Without further ado- banana, date, cinnamon jam!
What you need:
3.5 cups of fruit (about 3 chopped bananas and 6 large dates)
0.25 cup of lemon or lime juice
1.5 cups of brown sugar
0.5 cups water
2 tsp cinnamon
What you need to do:
Toss chopped fruit in lemon or lime juice
Dissolve sugar water over high heat, bringing pan to boil
Add fruit and cinnamon to pan and lower heat allowing mixture to thicken for half an hour
Keep an eye on the pan and stir with a wooden spoon to prevent your jam burning
Once the fruit has turned into a thick paste check it by dragging your spoon across the bottom of the pan.
If the jam closes slowly over the track made by the spoon then you’re done!
Make sure you have sterilised your jam jars to ensure a safe product.
You can find out how to do that here: http://britishfood.about.com/od/glossary/ht/sterilizingjars.htm
I have been enjoying putting a teaspoon of this in oats, yogurt and have a sneaking suspicion it might hold up on something savoury…
the greenest fusilli in history
Today i went to the grower’s market with my dad, and snatched up so much lovely fresh produce, amongst which i finally landed a bunch of fresh nettle. i was initially planning to save it purely for herbal tissanes but i was inspired when thinking about dinner, and ended up making a spinach
nettle pesto! fyi nerds, nettle leaf contains high levels of protein, calcium,
phosphorus, iron, magnesium, beta-carotene and high amounts of the vitamins a, c, d, and b complex. recipe as follows
·two decent handfuls of nettles (not literally though, as you’ll sting yoself!)
· one handful of baby spinach
· 5 sprigs of lemon-thyme
· 1 sprig of rosemary, leaves removed
· 1-3 garlic cloves
· 1/4 white onion
·juice and rind of lemon to taste
· drizzle of good quality olive oil
·salt and pepper
· sliced avocado
· handful of mâche lettuce leaves and micro herbs
· blanched broccolini
· crumbled feta
· salt and pepper
-blanch your nettles and spinach, blend with the remaining ingredients.
- boil your pasta
-mix all the ingredients together, and voila! very simple! and delicious.
Friday, May 31, 2013
ROLLIN for a buzz
ok here’s my simple recipe for a delish bircher
·dried wild turkish figs
·flax, chia, pumpkin, poppy and sunflower seeds
roll all these ingredients together, soak for half an hour in oat milk, top with some yoghurt-soy or not-, banana, and drizzle of honey if you so please.
a note for those concerned: bee pollen is a super food. be cautious with being too liberal as you must be conditioned to it. it does however have many incredible +’s
bee pollen is a high-energy whole food that supplies us with nearly every SINGLE nutrient the human body needs to survive. it is very high in protein, containing between 20-35%, including all 22 amino acids. word.