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Jan 27, 2019

Spinach & Pea Curry

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 Spinach & Pea Curry 

1 tbsp of coconut oil
1 clove of garlic grated
1 tsp fresh ginger grated
½ tsp gram masala
½ tsp curry powder
1 cup of frozen peas
1 cup of coconut milk
5 oz of baby spinach
Sea salt

In a sauté pan melt coconut oil over medium heat.  Add garlic, ginger, garam masala and curry powder and cook for 2 mins. Add peas and coconut milk and cook 5 mins mashing the peas to thicken mixture.  Add spinach and stir. Simmer a few more mins until spinach is wilted and serve over basmati rice. 

Seeded Crackers

Flax Seed Crackers

Makes  8 x 11 inch cracker

Grain & gluten free great with avocado & hummus

½ cup flax seed
¼ tsp sea salt
3 tbsp of black sesame seeds
3 tbsp of white sesame seeds 
3 tbsp of pepitas 
1 cup of boiling water
Preheat oven 320 F
In medium bowel mix all ingredients and let stand 15 mins
Lay a large sheet of parchment paper on your work surface and use a spatula to scrape the seed mixture onto the paper.  Top with another parchment paper and use a rolling pin to roll the mixture to ¼ inch thick 8 x 11.
Transfer to backing sheet and take off the top layer of paper.  Sprinkle with sea salt and bake 45 mins.  Let cool and break for crackers.

Chai Seed Blueberry Jam

Chai Seed Blueberry  Jam  

Makes 1 cup
1 cup of blueberries
3 tbsp of Fresh Lemon juice
3 tbsp of chai seeds
In a saucepan combine blueberries and lemon juice cook over medium heat for 5-6 mins until blueberries break down and liquidity.  Then blend the blueberries until smooth.  Simmer over medium heat 5 mins until it thickens, Transfer to small jaw and add chai seeds and let sit x 10 mins and store in fridge for 5 days.