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Einkorn Blackberry Salad with Garam Masala Vinaigrette

Saturday, September 05, 2015

For this simple, healthy, light yet incredibly satisfying salad, nutty, chewy ancient einkorn berries-the most primitive of any wheat on earth are blended with fresh blackberries, roasted peanuts, and herbs and tossed in a garam masala vinaigrette. It makes a great meal and also a perfect side for some roasted chicken. If preferable, you can substitute spelt or emmer for the einkorn.

Salad	Garam Masala Vinaigrette
150 g Einkorn berries,rinsed 1/2 tsp Ground turmeric 1 tsp Sea salt 500 ml Water 150 g Blackberries 80 g Peanuts, roasted and salted 3 stalk Scallions, thinly sliced Some mint leaves, coarsely chopped	2 tbsp Fresh lemon juice 2 tbsp White balsamic vinegar 2 Garlic cloves, finely minced 1 tsp Fresh grated ginger root 1 tbsp Garam masala powder 80 ml Olive oil 20 ml Cold pressed peanut oil 1/2 cup Flat parsley, coarsely chopped Sea salt and ground black pepper to taste

Combine einkorn berries, turmeric, salt and water in a medium pot. Bring to a boil over high heat, reduce to a simmer and cook uncovered for 55 to 65 minutes or until the einkorn berries are tender. Drain and let cool slightly. While the einkorn berries are cooking, make the vinaigrette. Combine lemon juice, white balsamic vinegar, garlic, ginger and garam masala in a bowl. Slowly whisk in olive oil and peanut oil. Stir in chopped parsley.
To assemble salad, stir in enough vinaigrette to moisten the warm wheat berries. Add blackberries, roasted peanuts, scallions and mint and gently toss to combine. Taste and season with salt and pepper.

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Vegan Coconut Einkorn Cookies

Tuesday, September 01, 2015

These thick chewy yet crispy coconut einkorn oat cookies, adapted from taste, are vegan, dairy-free and refined sugar-free. They are super easy to put together and make a delicious afternoon treat with a glass of chilled milk.

150 g Coconut oil
35 g Agave nectar (or maple syrup)
120 g Einkorn, ground into flour
3/4 tsp Baking soda
100 g Rolled oats
50 g Coconut sugar
50 g Desiccated coconut
30 g Sunflower seeds
30 g Roasted peanuts
40 g Chia seeds
50 g Dried cranberries, chopped

Preheat oven to 180C/350F or 160C/320F fan-force. Line 2 large baking trays with baking paper. Place coconut oil and agave nectar in a small saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until fully combined. Remove from heat. Allow to cool.
Whisk together the ground einkorn, baking soda, oats, coconut sugar, desiccated coconut, sunflower seeds, roasted peanuts, chia seeds and cranberries. Add in cooled coconut oil mixture and stir until well combined. The mixture will still be crumbly.
Place firmly packed level 1/4 cup measures of mixture on prepared trays and press down slightly, allowing room for spreading. Bake for 18 minutes or until golden. Remove from oven and cool on a wire rack.

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Chanterelle Omelette and Sauteed Chanterelles with Fresh Herbs

Friday, August 28, 2015

These trumpet-shaped fleshy mushrooms, also known as "golden chanterelle" and "egg mushroom," are nutty, with an aroma of apricots or peaches. The distinctively flavoured chanterelle mushrooms contain high amounts of vitamin D2, significant amounts of protein and iron. They should be kept dry and refrigerated, and used within a week.

Chanterelle Omelette	Sauteed Chanterelles with Fresh Herbs
2 tbsp Coconut oil 1 Small shallot, peeled and minced 1 clove Garlic, peeled and minced 200 g Chanterelles, trimmed and coarsely chopped Salt and freshly ground pepper 5 Eggs, lightly beaten 4 tbsp Heavy cream or whole milk Pinch of nutmeg 1/2 bunch Chives, chopped	200 g Chanterelles 2 tbsp Coconut oil 1 clove Garlic, peeled and minced 1 Tomato, peeled, seeded and diced Some leftover roasted chicken, diced, optional 1/2 tbsp Thyme or rosemary leaves Salt and freshly ground black pepper

Melt coconut oil in a large nonstick skillet over medium-high heat. Add garlic, shallots, and chanterelles and cook, stirring often, until mushrooms are soft, about 4 minutes. Season with salt and pepper.
Beat cream or milk into eggs. Season with a little bit salt, pepper and nutmeg. Stir in chopped chives. Pour the mixture over the mushroom mixture in the skillet and turn down the heat to medium-low and let the eggs cook undisturbed for 2 minutes. Fold over and let cook another minute or so.

Trim and clean the chanterelle carefully with a pastry brush. Cut the large mushrooms into halves and leave the smaller ones whole.
Heat a skillet and add coconut oil. Add the chanterelles and minced garlic and saute for two minutes or until they start to become soft. Add in diced tomatoes and leftover chicken if using, and cook briefly. Stir in thyme and season to taste with salt and pepper.

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Blueberry Banana Spelt Muffins

Sunday, August 23, 2015

These blueberry banana spelt muffins, adapted from bakingbites, are incredibly moist and low in fat and sugar. The combination of sweet bananas and super healthy fresh blueberries make these energy-packed homemade treats a hit for any occasion.


240 g Refined spelt flour 7 g Baking powder 1/4 tsp Salt 3 Large ripe bananas, mashed 50 g Coconut oil, melted 5 g NuNaturals white stevia powder 50 g Coconut sugar 1 Large egg 1 tsp Vanilla extract 150 g Fresh blueberries

Preheat the oven to 190C/375F. Line a 12-hole standard muffin tin with paper liners. Whisk together the spelt flour, baking powder and salt in a bowl.
In another bowl, beat together mashed bananas, coconut oil, stevia, coconut sugar, egg and vanilla extract until smooth. Add in flour mixture and mix until just combined. Fold in blueberries.
Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

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Oven Baked Chicken with Italian Seasoned Tomato Sauce

Wednesday, August 19, 2015

This effortless meal from the oven features chicken breasts baked in an Italian-seasoned tomato sauce and it came out super moist, tender and it's on the table in just 30 minutes. It is high in protein and low in fat, but fabulous in flavour.

2 Skinless, boneless chicken breasts, about 400 g
Salt to taste if desired
Freshly ground pepper to taste
1/2 tbsp Olive oil
400 g Pureed tomato
100 ml Chicken broth
60 ml Fresh cream
1 clove Garlic, peeled and pressed
1/2 tsp Italian seasoning
50 g Black olives, halved
Italian parsley, chopped

Preheat oven to 180C/350F. Brush a baking pan with olive oil.
Open up the chicken breasts on a flat surface and slice each down the center to provide 2 portions. Trim off and discard membranes and fat. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper. Place the chicken in the prepared baking pan.
Combine together the pureed tomato, chicken broth, cream, pressed garlic, Italian seasoning, black olives and parsley. Season with salt and pepper.
Pour the sauce over the chicken and bake for 30 minutes or until the chicken is cooked through. Sprinkle the chicken with some shredded mozzarella cheese if desired and some more fresh parsley.

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Coconut Drinks and The Benefits Of Coconut Oil

Friday, August 14, 2015

Learn how to use coconut oil in your everyday drinks and enjoy some unique coconut oil drink recipes on us.

We all know how good coconut oil is for our health when cooking with coconut oil, but sometimes finding unique ways to add it to your diet can be challenging. But have you ever thought about adding it to a drink? Adding coconut oil to your favorite drink or using it in a new coconut oil drink recipe, is a great way to get your daily amount of coconut oil and all of the health benefits that go with it. You can easily add a tablespoon of coconut oil to any drink, which will result in a tasty drink with lots of flavor. Here are some coconut oil drink recipes we think you will love.

Coconut Oil Avocado Shake- 2 Servings

1 avocado
1 1/2 cups of coconut milk
1-2 tablespoons of raw honey
1/2 teaspoon of vanilla extract
5 ice cubes, or as many as desired
1-4 tablespoons of melted coconut oil

Scoop the flesh out of the avocado after removing the pit and put it into a blender. Then add the rest of the ingredients except for the coconut oil. Start blending, then add a steady stream of coconut oil as you blend.

Lemon Coconut Oil Green Tea Drink - 1 Serving

1 teaspoon of raw honey
1-3 teaspoons of coconut oil
1/2 of a freshly squeezed lemon
1 serving of green tea, bagged or loose
Heated water, just below the boiling point

Stir the honey and the coconut oil together until they are well mixed. Then add the tea, water and lemon juice and steep for two minutes or until you reach your desired strength.

Homemade Instant Breakfast Drink - 1 Serving

3/4 cup of boiling water
1 teaspoon of cocoa or to your desired taste
Add stevia to your desired taste
1-3 tablespoons of coconut oil

Blend everything together.
Optional - you can add 1-2 eggs and blend again. The boiling water should be hot enough to take care of any raw egg issues.

Very Berry Coconut Oil Smoothie - 1 Serving

1 tablespoon of coconut oil
1 cup of strawberries, raspberries or blueberries
1 cup of unsweetened almond milk (vanilla flavor)
5 ice cubes or to desired taste
1 scoop of protein powder (optional)

Blend and serve.

Green Dream Smoothie - 1 Serving

1 cup of coconut water
1-2 tablespoons of coconut oil
1 tablespoon of organic spirulina powder
1/2 cup of frozen pineapple
1/2 frozen banana
1 packet of stevia
1 handful of spinach
5 ice cubes or to desired taste

Blend and serve.

Super Health Smoothie - 1 Serving

1 cup of unsweetened vanilla coconut milk
1/4 cup of frozen blueberries
1 teaspoon of Maca powder
1 teaspoon of your favorite greens powder
1 scoop of your favorite vanilla protein powder
1 teaspoon of Acai powder
1/4 teaspoon of vanilla extract
1 handful of spinach
2 tablespoons of coconut oil
5-6 ice cubes or to taste

Blend and serve.

The Bottom Line

Have some fun adding coconut oil to your daily routine. Coconut nut oil tastes great and you can use it in just about anything. Your body will thank you!
And if you are still unconvinced then here is a research about the health benefits of coconut oil.

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Arugula Tofu Salad with Blueberry Vinaigrette

Saturday, August 08, 2015

A light, vegan salad of arugula, mint, cilantro and crisp pan seared tofu drizzled with a deliciously tangy-sweet blueberry balsamic based dressing. You can add some chopped nuts or seeds to add extra nutrition, flavour and crunch.

150 g Blueberries
3 tbsp Bianco Balsamico vinegar
6 tbsp Extra virgin olive oil
1 tbsp Maple syrup
1 tbsp Dijon mustard
100 g Arugula
Mint
Cilantro
200 g Firm tofu, cubed
2 tbsp Peanut oil
Sea salt and black pepper

Wash the blueberries and pat dry with paper towels. Puree 100 grams of blueberries, vinegar, 6 tablespoons of the olive oil, maple syrup, and Dijon mustard in a blender. Season with salt and pepper.
Season the diced tofu with salt and pepper. Heat peanut oil in a skillet over high heat. Place them into the skillet in a single layer. Cook on one side for 3 minutes until golden brown, then flip and cook 2 minutes more.
Wash and dry the arugula. Arrange arugula and fresh herbs on a plate. Top with crisp tofu and garnish with the remaining blueberries. Serve with the prepared vinaigrette.

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Avocado Spelt Cake with Pistachios

Sunday, August 02, 2015

A spelt cake made with creamy, heart-hearty avocado, distinctive, nutrient-rich pistachios, sweetened with stevia, and an optional lemon icing. This cake is super rich, moist, and plain delicious.

Avocado Spelt Cake with Pistachios

adapted from lecker

Cake Batter	Lemon Icing
300 g Ripe avocado flesh 1 tsp Lemon juice 50 ml Milk 300 g Refined spelt flour 50 g Ground pistachios 50 g Finely chopped pistachios 15 g Baking powder 180 g Butter, softened 12 package NuNaturals white stevia powder Pinch of salt 4 Eggs, medium 1 tsp Vanilla extract	130 g Icing sugar 30 ml Lemon juice 25 g Finely chopped pistachios

Scoop out the avocado flesh and place it in a blender together with lemon juice and milk. Process until smooth.
Preheat the oven to 170C/340F. Line a loaf pan with baking paper. Sift the flour into a large bowl. Add in ground and chopped pistachios and whisk until well combined.
Cream together the softened butter, stevia and pinch of salt until smooth and fluffy. Add eggs one at a time, beating after each addition. Beat in vanilla. With mixer on low speed, add flour mixture alternately with the avocado mixture, starting and ending with the flour. Mix just until incorporated.
Spread the batter into the prepared baking pan and smooth the top with a spatula. Bake for about 70 minutes and cover the cake after 45 minutes in the oven. Cool the cake in the pan for 30 minutes on a wire rack, then turn out the cake to cool completely.
Mix the icing sugar and lemon juice until smooth. Pour the icing over the cake and sprinkle with the chopped pistachios.

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Einkorn Blackberry Salad with Garam Masala Vinaigrette

Vegan Coconut Einkorn Cookies

Chanterelle Omelette and Sauteed Chanterelles with Fresh Herbs

Blueberry Banana Spelt Muffins

Oven Baked Chicken with Italian Seasoned Tomato Sauce

Coconut Drinks and The Benefits Of Coconut Oil

Learn how to use coconut oil in your everyday drinks and enjoy some unique coconut oil drink recipes on us.

Coconut Oil Avocado Shake- 2 Servings

Lemon Coconut Oil Green Tea Drink - 1 Serving

Homemade Instant Breakfast Drink - 1 Serving

Very Berry Coconut Oil Smoothie - 1 Serving

Green Dream Smoothie - 1 Serving

Super Health Smoothie - 1 Serving

The Bottom Line

Arugula Tofu Salad with Blueberry Vinaigrette

Avocado Spelt Cake with Pistachios

Avocado Spelt Cake with Pistachios

Angie

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Learn how to use coconut oil in your everyday drinks and enjoy some unique coconut oil drink recipes on us.

Coconut Oil Avocado Shake- 2 Servings

Lemon Coconut Oil Green Tea Drink - 1 Serving

Homemade Instant Breakfast Drink - 1 Serving

Very Berry Coconut Oil Smoothie - 1 Serving

Green Dream Smoothie - 1 Serving

Super Health Smoothie - 1 Serving

The Bottom Line

Avocado Spelt Cake with Pistachios

Angie

If you enjoy my recipes and want to support me, THANKS!

Friends

Join Us

Subscribe To

Follow me with Feedly & Email

SUBSCRIBE VIA EMAIL

Recipes Archive

+/- Food Sources

+/- Blog Fever

+/- Blog How-tos