Tag Archives: Dairy Free

Ethiopian Inspired Berbere Lentil Stew

Berbere Lentils
I love spices.  I’m not talking about salt and pepper.  I’m talking ginger and cloves and cardamom and coriander and cayenne and, well you get the point.  Spices are what turn a simple bean dish into a flavor extravaganza.  And you know what?  Spices are chock full of antioxidants.  In fact, many times the spices you put on the food contribute more to antioxidants then the entire rest of the dish.  Why are antioxidants important?  Because good oxidation feeds your cells (think glucose being burned by the cells to make energy), while bad oxidation feeds diseases (think cholesterol oxidizing into a rancid state and coating your arteries).  Antioxidants prevent bad oxidation but don’t impact the good oxidative processes.  It’s totally win-win.

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Amaranth, Red Lentil & Chia Seed Patties

Amaranth is one of those foods whose texture you either love or hate, especially when cooked as a porridge.  As a porridge it’s like eating a raw dough, because it’s thick, heavy and sticky. I personally love the texture, but our family as a whole is split on the subject.

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Madras Coconut Curried Chickpea & Spinach

madras coconut chickpea curry

Boy am I glad I picked up this packet of madras curry spice from the Asian market. It is a combination of spices: coriander, cumin, tumeric, curry leaves, cinnamon, clove, garlic, and asafoetida, just to name a few. I had soaked some chickpeas the night before and was cooking them in the crockpot to make hummus, when the thought occurred to me to take some of that cooked chickpeas and make this madras coconut curried chickpea spinach.

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Almond Milk

almondmilk

Fed up trying to find almond milk or any nut milk in the store (including health food stores) that’s not processed and loaded with questionable ingredients, especially carrageenan.  I’ve left comments with the local health food stores and talked to customer service in the hopes that they would do something about it, but to no avail.  As a result, I decided to try and make my own!

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Kamut Flax Pancakes

Flax & Kamut Pancakes

We’ve recently tried to cut back on our wheat consumption, especially modern dwarf wheat.  Dr. William Davis’s book “Wheat Belly” details how in the past 50 years wheat has been subjected to a barrage of genetic modifications that has resulted in, for all practical purposes, a toxic product.  For this reason, we’re trying out Kamut flour in our Flax & Kamut Pancakes.  Kamut flour comes from an ancient grain, and so retains many of the benefits of heritage grains including increased antioxidant levels, increased anti-inflammatory capacity and the ability to reduce fat, just to mention a few.  Studies are still in the works, but in Italy most naturpathic doctors are recommending it as a substitute for modern wheat to their patients.

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