Sprouted Quinoa Flatbread

  • 1 cup quinoa
  • 3 garlic cloves
  • 3/4 cup water
  • 1/2 teaspoon ume plum vinegar
  • 1/2 teaspoon sea salt
  • Pinch of ground cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon coconut oil

In a medium-sized bowl, add the quinoa and about 2 to 3 cups water. Allow the quinoa to soak about 12 hours or until sprouted. Once the quinoa has sprouted, drain and rinse the quinoa several times.

Preheat the oven to 350 degrees. Add the drained quinoa and the remaining ingredients except for the coconut oil to a blender and blend on high speed until all ingredients are mixed well.

In a non-stick skillet or pie dish (about 9″), add the 1 teaspoon coconut oil. Put the dish in the oven for several minutes to get warm/hot being careful not to let the oil smoke. Remove the pan from oven and add blended ingredients. Top with a sprinkle of fresh or dried herbs as desired. Put pan back in oven and allow it to bake for 30 to 45 minutes. Store any leftovers in the refrigerator.

The bread tasted great topped with the fermented cashew cheese from the previous post. The leftovers were also good the following day…I toasted it the toaster oven for a few minutes to warm it up. Enjoy!

This is a picture of the bread before it went into the oven (I used red quinoa & sprinkled dried oregano on it before I put it into the oven).

Candied Walnuts

Walnuts are high in copper, manganese, and omega 3 fatty acids, which are delicate and should not be heated to high temperatures. Roasting at the 250 degree temperature helps to preserve these oils. Candied walnuts make a great snack to satisfy a sweet craving, taste great on top of a salad, or stirred into a pilaf or vegetable dish. If you prefer a sweeter candied nut, use 4 tablespoons maple syrup (1/4 cup) or for a spicier candied walnut add an extra pinch of cayenne pepper.

  • 2 cups walnuts
  • 3 to 4 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon sea salt

Preheat oven to 250 degrees F.

In a bowl, combine the maple syrup, cinnamon, cayenne pepper, and salt. Stir to combine, add the walnuts and toss to evenly coat the nuts.

Line a baking sheet with parchment paper and spread the walnuts evenly out on the baking sheet. Bake in a preheated oven for 55 minutes to an hour or until walnuts are toasted and sugar is caramelized.

Store in an airtight container in the refrigerator.

Makes: 2 cups

Copyright 2010, J. Usdavin, Original recipe.

Cheesy Bean Dip

Here is a nutrient dense recipe with plenty of protein to keep you satisfied all day. Pinto beans are high in both soluble and insoluble fiber to keep your blood sugar stable, while nutritional yeast adds additional protein, fiber, and plenty of vitamins and minerals, especially the B-vitamins. Many people enjoy it over popcorn, as it imparts a salty and cheesy taste and use it as a replacement for cheese in recipes. Try a sprinkle over your favorite pasta, lightly steamed vegetables, or on top of your favorite homemade pizza.

Cheesy Bean Dip

  • 2 cups cooked pinto beans
  • 2 garlic cloves
  • 1 red bell pepper, seeded and roughly chopped
  • ¼ to 1/3 cup chopped red onion
  • ¼ cup nutritional yeast plus 2 tablespoons
  • 2 teaspoons chickpea miso dissolved in ¾ cup water
  • 2 teaspoons Mexican seasoning
  • ¼ teaspoon cayenne powder
  • 4 1/2 tablespoons lemon juice
  • 1 teaspoon sea salt

Combine all ingredients in a Vita Mix blender or another high powered blender. Blend until all ingredients are thoroughly combined. Serve with crudités, spread on your favorite crackers, or as a dressing for your salad.

Peanutty Energy Balls

What does nutritional yeast, green powder (alfalfa, spirulina, etc), oats, flax meal, and raw cocoa powder all have in common? I’m not sure about you, but when I first saw some of these ingredients together I wasn’t thinking that it could be something delicious. However, I happened to taste these “Nutty Power Balls” in a PCC Cooks class called SuperFoods by Fernanda Larson, and they were quite good. In addition to the ingredients mentioned above, they also contained almond butter, agave, coconut oil, wheat germ, and goji berries. Definitely some wonderful super foods!

Due to some allergies, I had to revamp the original recipe to a version that I could eat. Try them out for yourself and let me know how you like them.

  • ½ cup natural peanut butter
  • ¼ cup raw honey
  • 1 ½ teaspoons coconut oil
  • ¾ cup gluten-free oats, ground
  • ¼ cup ground flax meal
  • 2 tablespoons raw cocoa powder
  • 1 tablespoon nutritional yeast
  • 1 teaspoon green powder of your choice
  • 1 tablespoon water (or milk)
  • 2 teaspoons cinnamon
  • 1/2 cup goji berries

Combine all ingredients in a large bowl until well mixed, you may have to use your hands.  Once mixed, shape into small balls and place on parchment paper. Refrigerate to set.

What is so great about this recipe is how much you can change and mix things around. Feel free to omit the green powder if you like (I’ve tasted it with and without and didn’t even know it was there). Swap out the peanut butter for almond butter, cashew butter, pumpkin butter or your favorite nut butter. If you do not have an allergy to wheat/gluten, the original recipe called for wheat germ (add about 2 tablespoons raw wheat germ for extra B-vitamins and vitamin E…you may need an extra tablespoon or 2 of water or milk).

I added in cinnamon but I think next time, I would also add a pinch of nutmeg or cardamom. Or for a spicy kick, a pinch of cayenne powder.

*The goji berry, also know as wolfberry, is a nutrient dense fruit with high antioxidant value, which helps to decrease inflammation in the body. Goji berries are not as sweet as other dried fruits, contain fiber and protein, and are excellent sources of vitamins A and C, along with important minerals including iron, potassium, and calcium! In addition, they supply plenty of carotenoids, essential fatty acids, and phytosterols. Instead of goji berries, feel free to substitute your favorite fruit such as dried blueberries, cherries, apricots, or raisins.