An autumnal blend of simple delish. Better beet salad Wash and chopp beet greens Slice red onion and carrots Steam with water Top with cooked Mung Beans Sliced sun-dried tomatoes and olives Lovely drizzle cold-pressed olive oil Viola! Chow happy! To cook California Grown Organic Mung Beans (1 Lb) wash the beans soak overnight or two in water until beans begin to sprout rinse the beans cook beans until they are soft While mung beans beans are full of protein, this dish tastes excellent with white fish or venison meat
BOIL diced up potatoes PREHEAT OVEN TO 220C SLICE UP carrots, leek, celery stalks DRAIN potatoes & spread on oiled, foil lined baking tray SPICE IT UP WITH Black pepper Paprika Tumberic Drizzle of olive oil ROAST veggies 20-45minutes at 220C SAUTEE mushrooms on the skillet with some ginger spice PUREE most of the roasted veggies +add water until you achieve the thickness you like +add chunks of goat cheese or other white cheese and bring pot to boil, stirring often GARNISH with the mushrooms & veggies Viola! Chow happy!
Less sugar, more protein. Simple prep, more free time. Skyr not sweet Plain Icelandic Style Yogurt Dollop of Raw Almond Butter Crumbles of unsweetened cocoa Flirty shakes of saiigon cinnamon Viola! Desert happy!
Healthy, savory and tasty especially with a glass of wine! MIX Equal parts rice and oat flours hefty pinches of corn starch and baking powder herbs and seasonings ADD enough water to make a paste SPREAD batter onto greased parchment paper on a baking tray. +tip, a wet spoon helps with sticky batter BAKE crust at 220C for 8-12min SLATHER ON sauce of your choice (hummus, marinara, pesto) TOP with your fave meat and vege BAKE 220C for 12-15min depending on how many toppings & how crispy you like your crust Ingredients used in crust here: rosemary, ginger and curry powder for crust Toppings used here: green pesto, cured salmon, green olives,…
MIX TOGETHER 2C gluten-free flour mix 1C oat flour about a Tsp of baking soda pinch of sea or pink himalayan salt generous sprinkling of rosemary (fresh or dried) to taste handful of slivered almonds ADD IN 2C of grated zucchini 2 beaten eggs COAT PAN with olive oil BAKE at 425F for 32minutes REMOVE from oven, let stand for a few minutes SLICE and chow happy 🙂
Potato, boil and dice up Cucumber, chop up real cute Tomato, sliced nice Dill, the not-so-secret, secret to chilling-out Olives, make it salty with the salt Lemon, keep this fresh! Mix together and store overnight for extra taste, or east right away if your tummy growls. Chow Happy!
Two ways to do feta cheese: Revved up or Calmed down Rev up: (GF)Toast with dijon mustard with feta crumbles Side of apple with cinnamon (for munching crunch and sweet) Mixed, rinsed greens with your sweet toppings…like raisins! Calm down: Toast with avocado and tomato with feta crumbles Side of potato (for soft and calm) Mixed, rinsed greens with your salty toppings…like olives!
First, a fun thing to have in the cubbard: chocolate drink mix To make chocolate drink mix, stir together equal parts of unsweetened (non-alkalized) cocoa powder and rice milk powder. This stays well in a cool, dry place, for awhile in a cool climate, and is probably better kept in the fridge if you live in a hot climate. Whenever you feel like having something yummy, you can boil this up with water, drink hot, or ice to cool down. Or like in this recipe, stir into cookies, cakes, pancakes, smoothies and homemade ice cream. To make the Yummdots MIX together oats (Gluten Free if you like) and rice puff…
Kinda like an oatmeal cookie. Kid and grown-up kid friendly chow! You will need to cook up some red beans (these are nice: Organic Azuki Red Beans). Super delicious, sweet, earthy. Store leftover cooked beans in the fridge for about 3 days. MIX gluten-free oats, SHAKEs of coconut flakes, raisins and some cinnamon if you please with boiled water. STIR in the beans, and munch happy!
MIX oat, teff, and rice flours, sprinkle flax seeds, shakes of turmeric STIR in enough plain water until mixture becomes spreadable paste SPREAD onto an ovenpan lined with greased parchment BAKE for about 12 min at 200C CHOP up veggies: mushrooms, avocado, ruccula, onions HEAT up tomato paste with herbs rosemary & thyme, + garlic if you’re spicy POUR the sauce on the knekkebrod, sprinkle on toppings, cheese if you please BAKE for about 20 more minutes, less for squishier pizza, more for crunch Viola! Chow happy!