Millet sushi rolls xx

 Yay I love these little lunch sensations! not only do they taste fantastic but they are easy and packed with nutrients!

I like to think off them as my mineral powerhouse!

• 1 cup millet
• approx 2 cups of water 
• sesame seeds
• approx 1/3 cup Tahini,
•  tamari,
•  lemon juice,
•  horseradich 
•  fresh ginger

Heat alittle olive oil in pot
Add millet toast lightly
Add water and bring to boil 
Reduce heat cover and simmer till it is cooked and sticky ( almost over cooked)
let cool.



Toast some sesame seeds and mix into the millet. some times at this stage I add other nuts and seeds too. Up to you be creative.

In separate bowl, Mix together Tahini, tamari, lemon juice, horseradish and fresh ginger and enough water to go consistency of hummus.  I haven't given quantities as I just add to taste starting with the tahini

Mix enough of the tahini mixture into the cold millet and sesame seeds to bind. 

Then use in place of rice in your nori roll, as you would sushi rice.

Add fillings of your choice and roll. 

I  fiiled these with watercress, cucumber, spring onions, marinated tofu, and avocado. But you an put in what ever you like :) Heaven xx

Chickpea Skillet bread

GF, Vegan, Dairy free, Sugar free, quick.

So this really is a creative recipe, I usually don't measure anything and just go by how it looks and add what ever is at hand, to the core ingredients. 

For example... Sometimes I add 

corn, paprika and rosemary or just garlic, 

or cumin and fresh herbs. 

or just salt and pepper and garlic. 

but my favorite is the one below

Core ingredients

• 1 cup chickpea (chana) flour
• about 2 cups of water 
• optional baking powder about 1 teaspoon ( this makes it alittle lighter)
• salt and pepper

For the one pictured I added

• fresh thyme about a 8 sprigs, just the leaves
• 1 clove garlic minced

to sprinkle over once cooking

• Olives
• sunflower, sesame, and pumpkin seeds
• pine nuts

Method

1. In a bowl whisk the flour, baking powder salt and pepper, garlic, fresh thyme leaves, slowing adding the water until it looks like a thickened cream consistency.
2. Heat a pan on the stove top, with a little olive oil, to a medium heat.
3. Pour in the bread mix.
4. Sprinkle the olives, seeds and nuts on top.
5. Cook until the underside is golden. then flip over and cook until cooked through.
6. serve hot with soup or yummy avocado. Or tomatoes and fresh herbs. Also makes a great pizza base, topped  with caramelized onions and fresh herbs.

I always try and save a little for lunch. Not always successfully :)

Chai Coconut rice breakfast

This is a great breakfast recipe to be creative with! 


I have given loose instructions, but experimenting and having fun is such a rewarding aspect of cooking, so go ahead and change the spices etc around and really make this recipe your own.


Combine warming spices like ginger, star anise, cinnamon, cloves, cardamom pod, and nutmeg. oh and a vanilla pod if you have one, 
about 1/2 cup water,
 1/4 cup thai red rice or thai purple rice or Quinoa in pot 
1 date chopped - optional
(you can add few tablespoons of coconut cream now or towards the end of cooking). 


 bring to boil and simmer till liquid absorbed and rice is cooked, cover and set aside. ( if I am using frozen berries i add them now and cover)


 I toast up almonds in oven then sprinkle with cinnamon and keep these ready in the pantry to sprinkle on top. serve with berries/mango/fruit of your choice sprinkle with almonds, alittle extra coconut cream or soy/almond milk. if you need sweetener add honey, coconut sugar or agave but it is pretty sweet with the fruit and coconut cream. and eat it up x

Banana Gluten free Pancakes

These are so yummy and fluffy. You won't even notice that they are gluten free, so perfect for kids. 

I usually make them vegan, so that's no eggs or dairy and they work so well. Especially yummy served with coconut yogurt, sliced pears and toasted smashed almonds. 

1 mashed ripe banana

2 eggs or 2 teaspoons of no egg mixed with 4 tablespoons of water

1 cup soya milk or milk of your choosing

1 1/2 cups plus 4 tablespoons of gluten free flour ( I use a half and half mix of rice and potato flour but have also used store mixed gf flour and worked great)

2 tsp gluten free baking powder ( if using egg replacer add 1 extra teaspoon of baking powder)

4 tsp coconut oil

1 teaspoon of cinnamon

• Place the banana, eggs/replacer, soya milk, flours, baking powder, oil and cinnamon in food processor and process ( or do by hand) untill smooth batter.
• place tablespoons of the mixture onto greased pan and cook until bubbles rise to the surface and the underside is lightly browned. Turn over and cook other side
• serve warm. 

Veganomicon and yummy Quinoa recipe

This recipe comes from of my all time favourite cookbooks "The Veganomicon" . This book is such an inspiration whether you are vegan or not!  I love how it has sections on food groups ( like grains and vegetables) and explains clearly  the best ways to prepare each ingredient.

Helpful if you are new to the world of whole grains like millet and quinoa.  Plus as well as being helpful, every recipe I have made from this book has been amazing!

We  are big fans of the mexican millet, moussaka, french lentil soup and the Quinoa and chickpea pilaf that follows.....

Quinoa and Chickpea Pilaf recipe:

2 tablespoons olive oil
1 yellow onion, chopped finely
2 cloves garlic
1/2 teaspoon ground cumin
1 tablespoon coriander seeds, crushed
Several pinches of fresh ground pepper
1/2 teaspoon salt
1 tablespoon tomato paste 
1 cup quinoa
2 cups cooked or 1 15oz can of chickpeas drained and rinsed
2 cups vegetable broth

In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes.  Add the garlic and saute for about 2 more minutes.  Add the tomato paste, coriander, cumin, salt and pepper; saute for another  minute.  Add the quinoa, saute another 2 minutes. 

Add the chickpeas and broth, cover and bring to a boil.  Once the  mixture is boiling, lower heat to very low, cover and simmer for about 18 minutes or until the quinoa has absorbed the water, stir occassionally.  Fluff with fork and serve!

This recipe can be changed easily, I sometimes add tomatoes to it, and fresh herbs at the end, or brocalli etc

we serve this with greens, hummus, toasted almonds and roasted cauliflower ( roasted in cumin, coriander salt and pepper and with lemon juice) . Or what ever veges we have around.  

Quinoa - is Pronounced "Keen-Wah" . This yummy grain absorbs alot of flavour, so if I am having it savoury, I usually add stock and herbs, spices and vege when cooking it depending on what I am having it with. Sometimes I also make it into a porridge for breakfast or add the cooked grain to muffins to protein them up abit.  Quinoa seeds were a staple food source in South America for 6000 years. Quinoa is fantastic source of vitamins and essential amino acids and contain no gluten. Quinoa sprouts are the only sprout to contain all essential amino acids for humans. Quinoa is easy to sprout too!! So have fun!