by dnshah | Aug 3, 2018 | Side Dish
Adapted from a recipe by Terri Gruss
Makes 24 pieces/ 8 servings
Dry ingredients
- 1 ½ cups brown rice flour, course
- 1/2 cup sorghum flour, course
- 1/2 cup tapioca flour, course
- 1 1/2 teaspoons sea salt
- 3/4 teaspoon xanthan gum
- 3/4 teaspoon guar gum
- 1 Tablespoon choice of Italian herbs
- 2 ¼ teaspoons (1 packet) dry active yeast
Wet ingredients
- 1 cup eggbeaters or 4 egg white substitute
- 1 ¼ cup warm water
- 3 Tomatoes, sliced thin rounds
- ¼ Onion, sliced thin hemispheres
- 3 Tablespoons olive oil
- 1 Tablespoon honey
- ½ Tablespoon dried rosemary
- 1/4 teaspoon coarse sea salt
Notes
Flours – Finely milled flour won’t work well. Mill or buy course flour. Bob’s Red Mill works.
Eggs – Ener-G egg substitute works also if trying to make this bread vegan.
Honey – Can use any other sweetener if trying to make this bread vegan.
Topping – Can vary. Try green & black olive or pear & mock cheese
Method
- Generously spray a canola oil spray on an 11×17 sized cookie sheet (or similar sized).
- Make a ferment starter by combining a portion of brown rice flour (1/2 cup), yeast, honey, and ½ cup of warm water. Mix well with a fork and place in a covered container into your cold oven with the light on. It should have risen some by the time you use it. If not repeat this step with different yeast.
- Combine all remaining dry ingredients and whisk thoroughly. Set aside.
- In a mixing bowl, add the egg whites and mix (stand mixer or electric hand mixer) until frothy and bubbly. Add 1 T of olive oil and mix on low a bit to blend evenly. Add the ferment starter and the dry ingredient mixture and the remaining ¾ cup of warm water. Initially beat on low to blend all ingredients, and then beat on high for approximately 4 minutes until smooth and thicker.
- Using a spatula, scrape the dough batter into the prepared pan. Dip the spatula in water and smooth out the top of the batter. Using damp fingers, poke dimples into the batter evenly. Cover and set in the oven with the light on for 2 hours. Keep the spatula handy.
- Remove the risen batter from the oven.
- Preheat the oven to 375° F / 190° C.
- Drizzle the remaining 2 T of Olive oil over the top of the bread dough batter.
- Using the spatula, carefully spread the oil without poking into the batter.
- Arrange rows of tomato and onion evenly on batter.
- Finally topping with rosemary and coarse salt.
- Place into preheated oven and bake for 35 minutes.
- Cool on a wire rack before cutting.
- Cut into 24 squares and put into a sealed container.
- Serve at room temperature or hot.
by dnshah | Jul 10, 2018 | Dessert, Recipes
INGREDIENTS
1 cup pumpkin
1 cup gluten-free flour
⅔ cup coconut sugar
½ cup quinoa flour
½ cup chocolate chips
¼ cup almond milk
¼ cup quinoa
3 tablespoons coconut oil
1 egg or egg substitute
1-½ teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon baking soda
Cooking spray
METHOD
- Preheat the oven to 350 degrees° F.
- Line an 8 x 4 loaf pan with parchment paper and spray the uncovered sides with cooking spray.
- In a large mixing bowl, beat together pumpkin, almond milk, coconut oil, egg ( or substitute) and vanilla until smooth. Add coconut sugar and beat until well combined.
- Except quinoa and chocolate chips, Stir in remaining ingredients until well mixed.
- Fold in quinoa and chocolate chips and transfer dough to prepared pan.
- Optionally sprinkle with a little extra coconut sugar and cinnamon.
- Bake on center rack for 55 – 65 minutes until an inserted toothpick into the center comes out clean.
- Let cool for 5 minutes in pan then transfer to a wire rack and cool completely.
- Slice and serve.
by dnshah | Jul 8, 2018 | Recipes, Side Dish
Source: The Anti-HPV Diet: How I Fought HPV Naturally by Following this Carefully Researched Lifestyle Plan By Sara Ashley
INGREDIENTS
2 lbs carrots
1 tablespoon olive oil
salt and pepper to taste
METHOD
- Preheat oven to 425 degrees.
- Peel and slice carrots into french fry shaped pieces.
- Toss carrots with olive oil, salt and pepper.
- Arrange carrots in a single layer on baking sheet. Bake for 15 minutes then flip each fry.
- Continue to bake until fully cooked and slightly crispy, about an additional 15 minutes
by dnshah | Jul 8, 2018 | Dessert, Recipes
This 4-ingredient dessert is made of superfoods that are designed to nourish, satisfy, and tingle the taste buds. Ideal for many allergen-elimination diets
INGREDIENTS
1 cup coconut milk
¼ cup chia seeds
2-4 dates
1 teaspoon vanilla extract
METHOD
- Blend all ingredients until smooth.
- Pour into cup and let sit a few minutes.
- Add optional fruit & toppings.
by dnshah | Jul 8, 2018 | Main Dishes, Recipes
This unripe fruit makes an excellent starch which is used to make a tortilla/wrap for a number of sandwich or taco fillings. It is heavier than most tortillas so it is very satisfying and “no grain” at all so ideal for Paleo or Corn-Free or Gluten free type of diets.
Total time: 5 hours – Servings: 4
INGREDIENTS for Taco “Meat”
1 Tbsp. coconut or avocado oil
1 cup mushrooms, chopped
1 cup walnuts, chopped
1 cup shredded carrots
1 avocado
Iceberg lettuce leaves
INGREDIENTS for Sauce
1 cup fresh basil leaves
1/2 cup coconut cream
1/2 lemon, juiced
1 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1 tsp. minced garlic
Sea salt and black pepper to taste
INGREDIENTS for Tortilla
1 large green plantain
METHOD
- Heat medium skillet over low heat and add coconut or avocado oil. Add walnuts and mushrooms and sauté until browned. Add in shredded carrots.
- Add all sauce ingredients to the blender and mix until smooth.
- Heat 2 to 4 cups of water to a boil. Slice plantain with skin on and add to water for 2 to 5 minutes. Peel plantain slices and add to food processor. Will create a dough-like ball. Cut into 4 equal-sized pieces and roll into a ball.
- Cut open a large plastic sandwich bag so it is one piece. Put the “dough” between the plastic and roll into a tortilla.
- Heat skillet with cooking oil or coconut oil and add plantain tortilla, cook each side until lightly browned.
- Add the filling, sauce, avocado, and greens to the tortilla and enjoy.
by dnshah | Mar 8, 2018 | Age Defying, Diet and Weight Loss, Health and Wellness Tips, Main Dishes, Obesity, Recipes
I have tried cauliflower “rice” with other curries and I really didn’t notice too much of a difference in taste. If you are a rice fanatic and you need your rice daily, you will definitely notice a difference – but consider swapping it out occasionally for nutritious variety and gain. And if you don’t eat it every day, and can add more flavor and taste with side dishes, I think it is a phenomenal swap! Here’s the nutritional breakdown
| 100g of each |
|
|
|
|
|
|
|
|
|
Fiber |
Calories |
Protein |
Carbs |
Sugars |
Fat |
Vitamins |
Minerals |
| Cauliflower |
3 |
25 |
2 |
5 |
2 |
0.4 |
C,B-6,Folate |
K,Mn |
| White Rice |
0.4 |
130 |
2.7 |
28.2 |
0.1 |
0.3 |
Folate, Thiamin, Niacin, B-6 |
Mn, Se, Fe |
| Brown Rice |
3.4 |
362 |
7.5 |
76.2 |
1.1 |
2.7 |
B-6,Folate, Niacin |
Cu, Mg, Mn, P, Zn |
|
|
|
|
|
|
|
|
|
|
So choosing cauliflower over white rice helps us because our bodies need more fiber, and cauliflower packs more than 7x what white rice gives us. Most of us would rather spend our calories elsewhere than rice or cauliflower, and cauliflower is 5x less calories – for the same 100 gram comparison. Cauliflower is 5x lower in carbs. It provides some natural sugar – which is okay, and it provides some vitamin C and potassium which is needed for our immune systems daily.
Other fringe benefits include faster prep time because it is actually faster to food process and oven roast cauliflower than to boil long-grain white rice. Cauliflower is part of the cruciferous family of vegetables touted for their anti-cancer properties. Other health benefits for cauliflower over white rice include collagen production, good blood clotting, blood pressure regulation, bone health, and a metabolism boost!
So overall this particular swap is a great one!
Why would someone not want to choose cauliflower over rice? If you have a food sensitivity to cauliflower, you’re better off switching between white and brown rice! If you have thyroid issues, you have to watch overeating of goitrogenous vegetables, like those in the cruciferous family. If the cauliflower is cooked, it should not pose a health issue.
To make cauliflower rice, simply process the cauliflower (food processor) until it is rice-sized. Then boil in stock or saute with other flavors for 2 minutes. Voila! you have a cauliflower rice.
