Naraya Cooking Health Recipe

beverage

These are great little crackers. Gluten free, grain free and full of goodness. Almonds are alkaline and are very low in cholesterol and sodium. They're also a good source of riboflavin, magnesium and manganese, and a very good source of Vitamin E. These crackers are simple to make with a minimal ingredient list. You can add whatever herbs or spices you might like. I just really love rosemary and it fits well in this cracker. Caraway seeds would be great too. Eat them alone, pair them with some hummus for a nice light healthy snack or along with some grapes or fresh fruit of choice. Almonds are an alkaline food and carry good nutrition for a healthy mind, body and soul. Have a go at these little crackers, I think you will enjoy them...

Rosemary Almond Crackers

Ingredients

2 tablespoons flaxseed meal
4 tablespoons water
1 tablespoon extra virgin olive oil
1 cup almond flour or almond meal, packed
1 tablespoon fresh or dried rosemary or choice of herbs, finely chopped
1 tablespoon sesame seeds, optional
1/2 teaspoon salt

Preheat oven to 325 degrees.

Combine flaxseed meal with 4 tablespoons water and olive oil. Place in fridge for at least 10 min, or until the mixture is gooey, this is the binder for the mixture.

You can buy almond flour or make it close enough at home like I did. In blender/food processor, grind 1 and 1/4 cup almonds into a fine powder or meal type consistency...doesn't have to be perfect but the finer the better.

Place all ingredients in medium size bowl and mix together well. Shape into a ball and place on a flat surface lined with parchment paper. Either roll to flatten or cover with another piece of parchment paper and press down with your hand, then roll with rolling pin flattening to about 1/8 inch or so. The thinner the better (even mine could have been thinner, take up the whole area spreading to the edges, the thinner they are the crispier they'll be). Remove top layer of paper, if using. Using a pizza cutter, or knife, cut squares or diagonals into whatever size you like. Top with a little sea salt.

Carefully slide and transfer prepared crackers along with the paper it lays on to a cookie sheet, bake for 20-25 minutes. After the first 10 minutes of baking, set timer every five minutes so you can keep an eye on them, removing the ones around the edges that are done. They will ever so slightly darken and turn golden, you don't want it too dark or it will have a burnt flavor. When done, let cool. Use your pizza cutter, or knife, and run through your lines once more to separate completely. Let set out for a few hours before storing, if they weren't rolled thin enough they may become more of a biscut style cracker if stored away to quickly...this will allow them to be completely air dried before storing. I keep mine in a large glass ball jar in the pantry or on the counter.

Enjoy!

Here's a batch I just made using caraway seeds, no sesame seeds in this one. I rolled them a bit thinner this time giving them a bit more of a crunch. The caraway seeds are really great in this...right up there with the rosemary. These crackers pair so well with hummus. And some fresh fruit with this is an added bonus. These are super to make for parties or just to have around the house for a healthy snack for you and your family. Try it with this hummus.

Delicious!

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CURRY LENTIL & GREENS SOUP

1:50 PM

Soup season is underway. Still a little warm here but the sun is going down early making for cooler nights. This is a most delicious and nutritious meal on these cool nights, great for afternoons too. Use whatever greens you like...spinach, rainbow chard, beet greens...I had kale on hand for this round. Easy one pot dish ready in about an hour from start to finish. Will definitely be having this again....very flavorful with a hint of spiciness. Simply a lovely hearty soup for everyone to enjoy!

Edit: I have finally updated the pictures and recipe for this soup on 11/12/14. I didn't change much about the recipe except use less cumin. If you love cumin feel free to add 1 tablespoon. As an after thought I added a handful of currants to the soup. It was just what it needed, adding a bit of sweetness gives a nice contrast to the curry making it perfect!

CURRY LENTIL & GREENS SOUP

Ingredients

2 tablespoon extra virgin olive oil or 1/4 cup water (for water saute)
1 small onion, diced
2 stalks celery, diced
2 carrots, diced
1 tablespoon red curry paste or tomato paste
3 garlic cloves, minced or 1 teaspoon garlic powder
2 tablespoons curry powder
1 - 2 teaspoons cumin
1/2 teaspoon red pepper flakes
4 organic roma tomatoes, diced or 1 can (15 oz) diced tomatoes with juice
3 bay leaves
1 cup uncooked lentils or 2/3 cup lentils + 1/3 cup wild or black rice
mineral salt & fresh cracked pepper to taste
6 cups water or vegetable broth (or combo)
3 potatoes, diced
1 bunch or package greens (I used kale, julienned)
raisins or currants, to garnish, optional

In large stock pot, heat olive oil/water over medium heat. Add carrots, celery and onions, saute for 5 minutes. Add the curry/tomato paste and garlic, stir to combine and cook for 3 minutes. Add the curry, cumin and red pepper, mix to combine and cook for 3 more minutes. Add lentils, tomatoes, potatoes, then water/broth (in this order the tomatoes and potatoes won't splash), bay leaves, salt and pepper, bring to boil over medium high heat. Turn heat to low, cover and simmer for 35 min. Add the greens after the soup has been cooking for 15 minutes and continue to cook stir occasionally. Add additional water as needed, maybe up to 1 cup.

Serve with crusty bread.

Serves 4 - 6.

Notes:

Use any dark leafy greens you like....spinach, kale, swiss chard, broccoli raab greens, beet greens ect. Just be sure to julienne your greens if they are large leafy ones.

Discard the bay leaves, or at least don't eat them. I have one shown in the soup just for the photo.

Add in a handful of raisins or currants for some sweetness at the end of cooking. Or, you may rather add some to the top of your individual servings. It's highly recommended!

If you're a big fan of cumin, add 1 tablespoon like the original recipe calls for.

Adapted from E.A.T. Broccoli Raab Green Curry Lentil Soup