I love how simple these are to make and how delicious they are. You can play around with the flavourings to suit your taste and for those of you who are not the biggest fan of flaxseed, spice it up! They are delicious with dips as well as by themselves. It’s made me want to reach for more dip recipes as this is a great cracker in texture and taste. The great thing is that this is a wonderful way to get some glorious flaxseed into your diet. Flax seed is high in fibre, antioxidants, magnesium, phosphorus, and is rich in omega 3 fatty acids which is an excellent preventative for degenerative illnesses like heart disease, hypertension and rheumatoid arthritis. A great low carb food too!
I love hummus but was looking for a low carb alternative and just happened to have a bunch of zucchini in the fridge, so voila! This is just so delicious! Creamy, garlicky and lemony – yummy! I ate it with a few flax seed crackers I had and enjoyed it so much that I immediately baked another batch of flax seed crackers, as I wanted to eat more of the hummus. The consistency is lighter than the traditional hummus and will not give you any bloating as there are no beans in it. Much easier to digest too! I served this with a garnish of parsley and a sprinkling of paprika. Delicious!
The Chief Taster ate this with justo and even ate it with my flaxseed crackers without his usual moans about the taste of flaxseed. I think I have found the perfect food disguise to get him to eat more flaxseed! I am now thinking of having this in a cauliflower wrap for lunch today….nom nom!
I found this recipe on Epicurious and was intrigued by the unusual flavour combinations, but from my time in the Middle East, could see how this would work as these flavours are used in this region. I changed the amount of oil and used a different chicken cut to the original recipe as the Chief Taster is a fussy man. I grilled the chicken but this would be great on the bbq too. This is also very easy to do and would make a great quick supper dish when you really can’t be bothered to cook but want something tasty.
Roasting tomatoes helps to concentrate their flavour, whilst the addition of balasmic vinegar enhances their sweetness. Select the ripest and fresh tomatoes you can find. This is a great salad dish served with some gluten free bread to mop up the juices, or as a side dish. You could also puree this dish to use as a sauce over chicken, fish or veggies. Or add some stock and call it a soup…be creative and get roasting!
I love broad beans and this is a lovely, fresh tasting pate. Broad beans are also know as fava beans which are often found in Middle Eastern dishes. I like the green colour of this and food should be pretty to the eye, as well as delicious to the tongue. There are many versions of broad bean hummus, but I found this one on http://kelliesfoodtoglow.com/ which used Zatar, a spice that is often used in the Middle East. I moan about not getting a decent Zatar outside of the Middle East and have to settle for supermarket varieties – bah! I used to have a jar in my kitchen from a Lebanese friend’s mother…best Zatar so far. The search will always continue though! Yummy, tell me more Diva…
I’ve been playing around with ice cream recipes that do not require an ice cream maker (although I now want one!) and a few no churn ice recipes seem to rely on condensed milk which is out for so many reasons! This was the most simple recipe and the Chief Taster loved it so much I “had” to make it again the following weekend. It’s also vegan and also great for anyone who is intolerant to dairy. I made another ice cream with cream and yoghurt, but in all honesty, I preferred this one.
I like to make my own almond milk as that way I know that there has been nothing unnatural sneaked it but it hurts me to throw away the left over almond meal. I tried to make a cracker with it which did not work out well. I would rather lick the conveyor belt at the supermarket then eat those again (not every recipe is a success!). Finally, I made a lovely savoury dish from the almond meal so it’s not gone to waste. I am also missing a decent falafel since moving away from the Middle East, and this was a half decent substitute (you still cannot beat the real thing). More importantly for me, it is a great low carb version of falafel. Perfect with a cauliflower wrap and salad. It works out to be about 3 net carbs per falafel. Nom nom!
The added zucchini gives the falafel the moistness you normally get from the chickpeas when you are making the traditional version with chickpeas. As ever, it’s a great way to sneak vegetables into a dish! More importantly, a tasty way to use up the almond meal from home made almond milk! I’m still unsure how to categorize these, a vegetarian side dish, main or a snack? I eat them in all three categories!