Quinoa recipes

Quinoa seed crackers

3 tablespoons flaxseeds,
3 tablespoons sunflower seeds
2 tablespoons sesame seeds
3 ounces (1/2 cup packed) cooked quinoa
2 ounces (1/2 cup, minus 1 tablespoons) quinoa flour (or, substitute 2 ounces superfine brown rice flour)
2 ounces (1/2 cup, plus 1 tablespoon) quinoa flakes
3 ounces (1/2 cup) potato starch
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon guar gum
1 teaspoon fine sea salt
2 ounces butter, softened
2 ounces olive oil
2 to 5 tablespoons ice-cold water

Method
Preparing to make the crackers Preheat the oven to 400°. Pull out a sheet tray and line it with a sheet of parchment paper.
Preparing the seeds. Put the flaxseed, sesame seeds and sunflower seeds, into the food processor. Pulse it until they have broken down but not butter.
Mixing in the dry ingredients. Add the cooked quinoa, quinoa flour, quinoa flakes, potato starch, baking powder, xanthan gum, guar gum, and salt to the food processor. Let it run for a couple of minutes, so everything has a chance to mix and dance, and the flours to become blended well.
Finishing the dough. Add the softened butter to the mix. Spin the food processor around. Slowly, drizzle in the oil, with the food processor running. At this point, the dough should be clumping together quite well, but not yet one big ball. If the dough feels at all too dry, add the water, 1 tablespoon at a time. Turn off the food processor.
Rolling out the dough. Put the clumps of dough onto the baking sheet. Squidge the dough together into a vague lump and carefully, gently, roll it out the approximate length and width of the baking sheet. If you desire, top the crackers with additional sesame seeds.
Baking the crackers. Bake the crackers until they are browned and firm to the touch, but not too brown or firm to the touch, about 20 minutes in our oven. Take them out of the oven and let them cool on the baking sheet.
Transfer the cracker (which should be one big sheet, or at least several) to a cutting board. When the cracker has completely cooled, cut it into the size of cracker you want. And so the cracker becomes crackers.

Makes about 20 crackers
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Quinoa recipes

Quinoa salad

200g/7oz quinoa, cooked according to the packet instructions
handful fresh parsley, chopped
1 tbsp chopped fresh mint
1 red pepper, finely diced
1 cucumber, finely diced
1 red onion, finely diced
100ml/3½fl oz extra virgin olive oil
1 lemon, juice only
salt and freshly ground black pepper

Method
Mix together the quinoa, herbs, vegetables in a bowl; dress with olive oil and lemon juice, season, to taste, with salt and freshly ground black pepper.

Vegetarian Spicy Quinoa pepper and bean stew

Prep Time: 10 min
Cooking Time: 20 min
Total Time: 30 minutes

Ingredients:
2 1/2 tablespoon olive oil
1 onion, chopped
Pinch salt to taste
Freshly ground peppercorns
2 clove(s) garlic, chopped
1 red bell pepper, diced
1 tsp chilli flakes, or to taste
10 fresh diced tomatoes, without skin or a 450g tinned tomatoes
450g tin black beans
1 red pepper, chopped
1 yellow pepper, chopped
1 orange or green pepper, chopped
Sprigs of fresh herbs chopped marjoram, oregano and tthyme or 1/2 tsp of dried herbs
1 Litre of vegetable stock
1 cup of cooked quinoa
Optional extra’s:
1 small tin of sweet corn
6 mushrooms sliced
1 small courgette chopped

Method
In a large deep flat pan heat the olive oil over medium heat. Add the chopped onion, stir until soft. Add, red bell pepper, cook until tender. Add the chili flakes tomatoes, herbs, black beans, and vegetable stock. Simmer, partially covered and stirring, 15 minutes. Add garlic, sweet corn, courgette, mushroom, peppers, or any other ingredients you choose, cook and cover for 3 minutes. Stir in quinoa and season with salt and fresh pepper to taste.

Serve, top with:
• fresh herbs to taste
• fresh grated Cheddar or cheese of choice

Tru3 J0y
Posted from WordPress

Look after your insides ~ stomach, intestines…

1. Eat healthily.

2. Eat regularly.

3. Eat sitting up at a table, preferably.

All too easily we spend our daily and/or working lives gulping down food between events/lessons/meetings/exercise. In addition, after returning home we then spend the evenings on our electronic devices and or/sitting in front of the TV with a takeaway or additional snacks in the evening. The problem is that by eating this way we can cause problems with our digestive system, as food does not digest properly so some people have lower stomach and abdominal cramps or indigestion (which if severe is akin to a heart attack).

4. Stop smoking.
Smoking can weaken the muscle that controls the lower end of the oesophagus (food pipe or gullet), causing heartburn.

5. Lose excess weight.
If you are overweight, your tummy fat puts pressure on your stomach this can cause heartburn.

6. Exercise regularly.

6. Do not binge drink.
Binge drinking increases acid production in your stomach which can cause heartburn, as well as making other digestive disorders worse.

7. Beat stress.
Anxiety and worry can upset the delicate balance of digestion exacerbating so worsening digestive conditions such as irritable bowel syndrome.

Latest health craze ~ coconut oil


Forgive me while I remain somewhat cynical as we enter the next wave of supposedly health benefits from buying another expensive ingredient!

I love coconut and it’s aroma although I no longer eat

“Bounty – The taste of paradise”

Similarly, by gently warming coconut oil this too can transport your mind paradise on a Pacific or Atlantic with lapping waves, white golden sand and swaying palms.

However, research suggests that we refuse to buy the odourless, flavourless “pure” type as this has been industrially refined!
Instead, we must buy the raw, cold-pressed, virgin sort found in health, Asian or Chinese foodstores. The fragrance is of tropical opulence elevating our well-being making even a dull, grey, damp weekday into something extra special.

Coconut oil is a great in a variety of Asian dishes, from Indian to Thai curries. However, its use must not be restricted to oriental recipes; my mother puts it on bread! Chefs say it is fantastic for frying fish, or sautéing onions the list is endless be experimental some even use it in cakes.

Why is coconut oil good for me?

Coconut oil is a white solid at room temperature for the reason that, coconut oil is slower to oxidise so less damaged and chemically altered by heat than other cooking oils, making it possibly the healthiest oil to fry with.

Coconut oil is one of the most excellent sources of heart-healthy medium-chain fatty acids, specifically lauric acid, which enhances the immune system through its antiviral and antibacterial effects. These acids also stimulate metabolism, and some research suggests they can aid weight loss.

Where to buy and what to pay?

Coconut oil is expensive, however only a small amount is required; attractively inexpensive coconut oil is found in Asian groceries and Chinese supermarkets, usually only the industrially refined sort. Therefore, ask for it in wholefood shops, such as Holland & Barrett in the U.K. where 500g of cold-pressed, virgin, organic coconut oil cost around £10.00 staying fresh for months, so a big jar will be much better value.

Tru3 J0y
Posted from WordPress for Windows Phone

Caveman diet known as Paleolithic diet

Natural for humans the (caveman) Paleolithic Diet means eating what our hunter-gatherer ancestors ate during the Paleolithic era some 10,000 years ago. During this time eating fresh meats from animals who eat grass such as free-ranging beef, pork, lamb, poultry, and game meat, fish, seafood, fresh fruits, vegetables, seeds, nuts, olive, coconut, avocado, macadamia, walnut and flaxseed oils.

As dairy products, cereal grains, legumes, refined sugars and processed foods were not part of their diet they did not eat these which are often the cause of many stomach, intestinal, dietary, obesity, diabetes and other cardio-vascular problems, diseases or illnesses.

Meals with: 

  • Grass-produced meats
  • Fish/seafood
  • Fresh fruits
  • Fresh vegetables no potatoes
  • Eggs
  • Nuts and seeds
  • Healthful oils (Olive, walnut, flaxseed, macadamia, avocado, coconut)

Recipe ideas

Curries and stews 

Image

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Beef grill with steamed vegetables

  1. Grilled Beef and mushrooms, tomatoes 
  2. Lightly steamed Spinach, thinly sliced carrots and french beans.
  3. A sprinkling of walnuts,
  4. A drizzle of oil of choice such as olive, coconut, avocado, macadamia, walnut and flaxseed.

 

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Omelette.

  1. Sauté onion, peppers, mushrooms, and tomato in olive oil;
  2. Whisk  2 eggs either  omega-3-enriched or free-range eggs
  3. Add diced turkey or chicken breast.
  4. Gently cook thoroughly on a low heat.

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Enjoy!

www.paleorecipesource.com/