May 24, 2013

Home-made Crackers and Creamy Green Spread

As summer surrounds us with luscious greenery, enjoy more plant foods and whole grains. Try these recipes and embrace the season.

As a snack or appetizer, make nut and grain crackers.

Preheat oven to 200 degrees.

In a spice grinder, grind:
            1 cup sweet nuts (almonds or pecans)
            1 cup savory nuts (walnuts or hazelnuts)
            1 cup seeds (pumpkin or sunflower)

Mix together in a bowl with1 cup leftover oatmeal, quinoa, rice, or millet. Make sure you have cooked the grains down into a porridge-like consistency before mixing them in with the nuts and seeds.

Add ½ teaspoon salt and any spices you like.

Try one of these combinations: either cumin, coriander, turmeric or thyme, coriander, oregano.

If mixture is a bit dry, add a few splashes of olive oil.

Mix well before adding any additional oil – the nuts already contain oil.

Grease a cookie sheet with oil and spread mixture in a thin layer.
Bake at 200 degrees for 1 ½ hours.

Allow to cool completely before breaking into cracker pieces and storing in plastic bags.

Home-made crackers are terrific topped with creamy green sauce:

Choose 2 large yellow onions.

Chop off top and bottom, peel skin and slice each one in half width-wise.

Place two halves flat on cutting board and slice each one into thin crescents.

Heat 2 Tablespoons olive oil in a skillet that has a matching lid.

When oil is hot, add onions, stir briefly with spatula, turn burner down to medium-low, and cover.

Add ½ cup water. Add salt and black pepper to taste.

Simmer for 20 minutes, stirring occasionally. Add water if onion is sticking to the bottom of the skillet.

Meanwhile, cover the bottom of a medium stock pot with water and add a pinch of salt. Bring to a boil.

Rinse and chop 1 large bunch kale, collards and/or chard.

Add greens to the pot, cover, and reduce heat to low. Braise greens for 5-10 minutes.

Add greens to onions. Stir well to incorporate and purée with immersion blender or food processor.

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