Tag Archives | grain free

Mexican Cauliflower Rice & Refried Black Beans with Fresh Salsa

Published on in Breakfast, Condiment, Legumes, Main course By |
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I have found that the less preamble before a meal the better. If you set someone up for something new and wonderful for dinner, some recipients can become suspicious and mentally prepare themselves for something scary. You know who they…..or possibly you are.

For instance, it is more effective to say ‘Ha! There was no dairy at all in that mac and cheese that you just said you loved!’ (you can word this more maturely if that’s your style) than ‘You are going to loooove this mac and cheese, you can’t even tell it’s dairy-free’. Even if you are cooking food for adults, in my experience, unless they are your fellow nerdy nutritionist friends or vegetable-appreciating sisters, it is usually better to be sneaky.

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Grain-free Falafel

Published on in Condiment, Greens, Keto-friendly, Main course, Nightshade-free, Nuts, Raw, Salad, Seeds By |
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Having just spent a couple of weeks in parts of Europe where the food, is smooth, rich, mild, and temperate, I need a change of (flavour) scene. It was all so delicious, but now I crave spices, herbs, bitter, tart, and a little bit of aggression. I hope you do too.

Hello falafel! I indulged in a couple of Maoz moments while I was away, to counter some of the delicious but rich and thematic everyday fare (Maoz -a veggie falafel stand that has a tendancy to pop up exactly when you need it, all over Europe). This is where the inspiration is coming from this week (in part, because I couldn’t wrap my head around Crushing Cancer Croissants. Yet.)

The healthier, Crushing Cancer version of the falafel is baked at a low temperature instead of fried, refined oil-free (all of the fats are whole fats, derived from nuts and seeds), and gluten and bean-free. Everything on my site is naturally gluten-free, (we are looking to lower inflammation, not cause it, right?) and the lack of beans in this recipe is good news if you have trouble digesting them, but the culinary reason that I am using almonds, pumpkin seeds and flax in place of the mighty chickpea is that they create a firmer texture with a bit of crunch (we are looking for crunch from somewhere other than the deep fryer).

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