Multi-Grain Waffles

Simple & delicious. Oh, yea, and gluten free!

3 cups teff flour
1 cup millet flour
1/2 cup buckwheat flour
1/2 cup quinoa flour
4 cups kefir

1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs, slightly beaten
6 tablespoons melted butter
1- 1 1/2 cups water

Soak flours in kefir overnight (optional, but here’s why). Mix everything together, adding enough water to make a thick but still pourable batter (amount will depend on thickness of your kefir and absorbency of the flours), and cook in waffle maker per usual. Top with butter, real maple syrup, berries, whatever! YUM!

Adaptations:  These have a fun sourdough flavor from the kefir, but if you want them less sour, simply adjust the ratio of kefir & water.

(If you wanna know why these flours, click here.)


Boo Bronchitis (and a yummy smoothie to help)

It never fails. I start having all kinds of delusions of immune system kick butt-ness after not catching any of the nasties floating around town for months on end. Then boom. Something finds a hole in my defenses and goes for the proverbial achilles heel: lungs. Though I’m still refusing to go see an MD, I can pretty much guarantee this is my old nemesis, bronchitis. After my 4 sleep-lite nights and interminable hours on the couch, Kyle’s gone into health enforcer mode, demanding I do all kinds of lung-clearing, immune boosting things, from a special essential oil blend in the diffuser to researching which smoothie ingredients are good for bronchitis. Continue reading

Veggie Eggs Benedict over Quinoa Patties

Eggs benedict are one of those treats that I only have once in a blue moon, but sometimes there’s no other acceptable option for brunch. Love love love a good veggie Benny. And a bad one can totally ruin an otherwise fabulous morning. Those of us who are on a gluten free diet might think that means the end of Benny joy, but not so. Nice golden quinoa patties solve the muffin problem perfectly.

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Kale Pancakes

It’s only natural that the first recipe I post has kale in it.  After all, I was really close to naming this blog “Cavorting Kale,” and there will probably be a post one of these days that is an ode to this fabulous, tasty, textured, mineral-rich, alkaline, yet often-maligned veggie. So here you go.  If you are not yet a kale convert, start here!

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