Tag Archives: Vegetarian

Multi-Grain Waffles

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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)

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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

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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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Hubbard Squash Soup

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This deep into winter, we’re starting to run out of the standard (in our house) local butternut squashes so have started braving some of the more exotic and storage-proof varieties. We got a hilarious 12 pound hubbard squash from our local food co-op (Idaho’s Bounty) a few weeks ago. That baby wasn’t gonna win any beauty contests (and I’m so sorry I forgot to take a picture of it so you could share in the giggles), but it turned out to be a tasty bugger! After a slightly ridiculous wrestling match with it and the butcher knife (again, wish there was a video for you), I got it in half and into the oven. I don’t have any hints for you on an easy way into these guys, but just consider it an efficient use of time–entertainment and exercise for the day while prepping dinner.

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Spiced Carrot Zucchini Bread

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In order to survive our months on the Body Ecology regime, occasional gluten and sugar free baked goods were like a life preserver. Or perhaps more like a nice warm, snuggly blanky. I feel pretty good about the healthful qualities of this recipe since I soak the flours (why?) and use not just one, but two, veggies in it. Totally legit, right? Those of you not doing some sort of crazy diet might be tempted to skip to the next page at my mention of gluten & sugar free. That would be a mistake, my friends. Oh yes.

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