August 30, 2017
Rosemary Raisin Crackers
1 cup blanched almond flour
2 tablespoons raisins
2 tablespoons cold water
1 tablespoon raw sunflower seeds
1 sprig fresh rosemary
1 ½ teaspoons olive oil
½ teaspoon sea salt
Preheat the oven to 350 degrees.
Blitz all the ingredients in the food processor. Process for about 10 seconds, or until thoroughly combined. The dough will form a ball in the food processor bowl. Roll out the dough to ¼-inch thick between two sheets of parchment paper. Transfer the bottom sheet with dough to a sheet pan. Using a large chef’s knife, cut the dough to make 1-inch wide rectangles or the shape of your choice. Bake 12-15 minutes, until golden. Let cool on a rack 15 minutes, and then break crackers apart.
August 29, 2017
Here is a major short cut recipe:
Easy Black Bean Cakes
1 can black beans, drained and rinsed
½ cup panko or other breadcrumbs
½ cup salsa
½ cup corn
½ cup chopped peppers
2 Tablespoons chopped fresh cilantro
1 Tablespoon chopped red onion or shallot
Combine beans, breadcrumbs, and salsa in a bowl. Smash together with hands or the back of a spoon. Shape into 6 or more cakes or patties.
Heat 2 tablespoons of oil in a skillet. Cook black bean cakes over medium heat for 2- 3 minutes on each side. Serve warm, at room temperature, or cold.
August 28, 2017
Jicama, Orange & Fennel Salad
I don’t often think of serving oranges in summer, but this salad is so refreshing and the familiarity of the oranges encourages people to try it even if they aren’t familiar with jicama or raw fennel. Because the jicama is a great source of prebiotic fiber and the arugula is a cruciferous vegetable, this dish is an especially healthy choice to add to summer cookouts or fall tailgate buffets.
To make enough for a small platter of about six servings, you will need 4 navel oranges, 1 small jicama about the size of a small orange, 1 small fennel bulb, and 1 five-ounce box of mixed baby arugula and spinach.
Prepare the oranges by slicing the segments away from each membrane, and set them aside. Peel the jicama and fennel and slice them into thin strips.
Whisk together for a dressing: 2 tablespoons fresh squeezed orange juice, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 garlic clove, minced, ½ teaspoon salt, ½ teaspoon freshly ground black pepper, and 2 teaspoons maple syrup; then whisk in 4 tablespoons extra virgin olive oil. You can also boost the flavor by adding 1 teaspoon toasted fennel seeds to the dressing.
Refrigerate the ingredients and dressing until shortly before you plan to serve. Assemble the salad by putting down a layer of arugula and spinach and layering jicama slices over the greens. Drizzle with dressing and then top with fennel. Arrange the orange sections on top and perhaps add more dressing.
Spicy: You could spice things up using radishes instead of jicama or add them to these ingredients.
Sweet: You could add blueberries or watermelon, or use either of these in place of the oranges.
Green: You could add cilantro or parsley to the bed of greens.
Serve at brunch after eggs, or with burgers and hot dogs at a cookout, or as an accompaniment to shrimp or fish tacos. For a light lunch you could add pumpkin seeds and avocado and serve the salad on its own.