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 :)

Date and Ginger Gluten free Muffins - Vegan, sugar free.

Yummmm I love date and ginger muffins and puddings, but unfortunetly they don't love me back.  I am not one to be denied! so here is a healthy version for all of us to enjoy!! xxoo this recipe is basically the yummy zuchinni muffins from babycakes cookbook with a few changes x

DRY
2 cups Gluten free Flour
1/2 cup ground flaxseeds
2 1/2 teaspoons Baking powder
1 teaspoon salt
2 teaspoon gound cinnamon
1 - 1 1/2 tablespoons ground ginger ( beware I love ginger so if you don't as much as me then reduce to 1 Tblspoon)

WET
1/2 cup rice bran oil
1/3 cup honey ( you can use a different runny sweetner like dates that have been boiled down or agave if you are a vegan who avoids honey)
1 teaspoon vanilla extract
1 cup rice or soy milk approx ( when working with gluten free flours you need to slowly add the milk till you get a nice consistancy. All gluten free flours absorb more liquids than thier wheaty friends, and differ slightly to each other with their absorbation, so be flexible with this amount and open to adding more if needed depending the gluten free flour you are using)

THE SECRET INGRIEDIENT
2 cups of grated zuchinni

6-8 Chopped fresh dates

Method

1. Turn oven to  180 degrees Celcius, and grease your muffin tins, I made from this mix 6 large and 12 baby muffins.

2. Sift, then whisk all the dry ingriedients togeather in big bowl.

3. Mix in all the wet ingriedients into the dry ingriedients. Remembering to slowly add the milk until you get a nice muffin batter consistancy. Be careful not to overmix.

4. Fold in the dates and zuchinni.

5. I saved a few date pieces to put on top of each muffin. Fill up each muffin tin with you mix. decorate with date pieces.

6. Bake for 20 - 30 mins or until golden and cooked through

7. leave to sit

8. Eat them up, share with your gluten free pals and all your buddies.