Cooking Quinoa

Quinoa is an extremely healthy, gluten-free grain - providing a great alternative to couscous. Quinoa is used both cold (in salads) and hot (in soups and as a side dish).

To cook quinoa, you will need the following tools:

• Measuring cup
• Pot

And the following ingredients: 

• Quinoa - 1 cup
• Water - 2 cups, cold
• Salt - pinch

Directions:

1. Place quinoa in pot.
2. Add water and salt.
3. Turn stovetop on High, leaving pot uncovered.
4. When it comes to a boil, reduce heat to Low, cover pot, and simmer for 15 minutes.
5. Turn heat off, keeping pot covered. Allow to rest for an additional 10 minutes.

If using in a salad, allow quinoa to cool down before mixing with the other salad ingredients.

Quinoa Summer Salad - Variation of Tabbouleh - Gluten-free/Wheat-free/Vegan

This is a delicious quinoa summer salad, a wheat-free/gluten-free variation of tabbouleh, made with very basic ingredients - yet creating a magnificent combination.

Quinoa Summer Salad

Ingredients: (Serves 2-3)

• Quinoa (cooked) - 1 cup (how to cook quinoa)
• Cherry Tomatoes - 15 (or 1 large tomato)
• Cucumber - 1 (small, eg. Garden/Middle-eastern type cucumber)
• Celery - 1 stalk ('stick')
• Red Onion - 1/2
• Parsley (fresh) - 1/2 cup
• Dill (fresh) - 1/2 cup
• Lemon juice - 1 tablespoon (best if freshly-squeezed)
• Olive oil - 2 tablespoons
• Salt - to taste
• Pepper - to taste

Directions:

1. Place cooked quinoa in a salad bowl.
2. Dice all vegetables and add to bowl. If using cherry tomatoes, cut them in half. 
3. Add lemon juice, olive oil, salt and pepper.
4. Using two serving/tablespoons, mix salad well.

Serve and Enjoy!

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Green Kiwi-Spinach-Banana-Apple-Dates Smoothie

This is an ultra-healthy green smoothie, that is sure to give you a perfect morning boost, full of essential vitamins and minerals!

Green Kiwi-Spinach-Banana-Apple-Dates Smoothie

Ingredients: (Serves 2)

• Kiwi - 2, peeled
• Spinach - 1 cup
• Banana - 1, cut into large chunks
• Granny Smith Apple - 1, cut into large chunks
• Dates - 5, any type
• Water - 1.5 cups, cold (Optional for a non-vegan: substitute half of the water with yogurt or kefir)

Directions:

1. Place all ingredients in your blender (I use a Blendtec blender, highly recommended!).
2. Press 'Smoothie' mode, if available - if not, blend on high until smooth consistency is reached. Note: If your blender tends to warm up, you should add a few ice cubes, to avoid a warm smoothie.

Serve and Enjoy!

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Sprouting Chickpeas

Sprouted chickpeas are extremely healthy (even healthier than un-sprouted chickpeas!) and are used in many Mediterranean dishes, including hummus, falafel, salads, etc. 

Sprouted chickpeas

To sprout chickpeas, you will need the following tools:

• Large bowl
• Large strainer that fits over the bowl
• Kitchen towel

And the following ingredients:

• Chickpeas - 1.5 cups, dry
• Water

Directions:

1. Place chickpeas in strainer, rinse with cold water.
2. Transfer chickpeas to bowl and cover with water (water level should be 2 inches higher than chickpeas level).

   

   Dry chickpeas covered with water

3. Soak chickpeas overnight. 

   

   Chickpeas after overnight soak

4. In the morning, transfer chickpeas to strainer and rinse with cold water.
5. Place strainer over the bowl, cover with kitchen towel. 

   

   Chickpeas in strainer, ready for sprouting

6. For 24-48 hours (the longer the better), keep the chickpeas in the position described in Step 6, to allow sprouting. During this period, rinse the chickpeas with cold water every 8-10 hours. As the time goes by, you will witness the sprouting. 

   

   Chickpea sprouts after 24 hours

   

   Chickpea sprouts after 48 hours

7. At the end of the 24-48 hour period, rinse the sprouted chickpeas one last time before using them in a recipe.

Sprouted Chickpea Baked Falafel - Gluten-Free/Wheat-Free/Vegan

This sprouted chickpea falafel is oven-baked, as opposed to the traditional unhealthy deep-fried falafel. It is of course also gluten-free/wheat free and vegan.

Ingredients:

• Chickpeas (Garbanzo beans) - 1.5 cups, sprouted (how to sprout chickpeas)
• Onion - 1 (large), chopped
• Garlic - 4 cloves, peeled
• Cilantro - 1 bunch
• Olive oil - 4 tablespoons
• Cumin - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Directions:

1. Pre-heat oven to 360 F (180 C).
2. In a food processor, mix all ingredients to either chunky or smooth consistency (based on personal preference).
3. Grease a baking sheet.
4. Make small patties (with wet hands so that the mixture doesn't stick to the hands), place on baking sheet, 1 inch apart.

   

   Falafel patties prior to baking

5. Bake for 25-30 minutes.

   

   Ready-to-eat oven-baked Falafel!

Serve and Enjoy!

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Dark Chocolate Poppy Seed Cake - Gluten-Free/Wheat-Free (with Almond meal)

This is a simple and delicious gluten-free/wheat-free rich dark chocolate poppy seed cake, which uses almond meal in place of flour. Enjoy!

Flourless Dark Chocolate Poppy Seed Cake (with Almond meal)

Ingredients:

• Dark Chocolate (I recommend at least 70% cacao) - 100 g
• Butter - 100 g
• Eggs - 5
• Brown Sugar / Any sugar substitute (I use Agave syrup) - 1/2 to 1 cup (depending on source and to taste)
• Poppy seeds (ground)* - 200 g (approx. 2 cups)
• Almond meal (ground almonds)* -  100 g (approx. 1 1/4 cups)
• Corn starch - 2 tablespoons
• Whiskey/Brandy/Rum - 1 tablespoon
• Salt - pinch
• Vanilla extract - 1 teaspoon
• Oil (for greasing) - 1 tablespoon (I always prefer to use melted coconut oil)
• Optional (if glazing):  Dark Chocolate - 100 g, Whipping Cream - 1/2 cup

*Note: You can grind the poppy seeds and almonds yourself in a good blender (Vitamix or Blendtec).


Directions:

1. Pre-heat oven to 320 F (160 C).
2. Melt butter with chocolate on stove-top on low heat.
3. In a large bowl, whisk eggs.
4. In a separate bowl, mix ground poppy seeds, almond meal, corn starch, salt.
5. Gradually add the melted butter/chocolate mixture to eggs, mixing.
6. Gradually add the sugar (or substitute you choose), mixing.
7. Gradually add the dry mix from Step 4, mixing.
8. Add vanilla extract and whiskey, continue mixing.
9. Grease a baking pan (I usually use a 10x5 inch loaf pan).
10. Pour cake batter into baking pan.
11. Bake for 35-40 minutes (check moisture with BBQ stick).
12. Serve once cooled down.
13. Optional (if glazing): Bring whipping cream to boil, add dark chocolate, mix well. Pour over cake (after it has cooled down).

Serve and Enjoy!

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