Do you suffer from constipation? Diarrhea? Extreme gas and bloating or any other combination of chronic GI issues? Then you’ll want to tune in for this podcast episode. Today we’re talking ALL about gut health with doctor Mahmoud Ghannoum, the man who coined the “mycobiome”. Dr. Ghannoum has studied fungus for over forty years, and is widely […]
I know I’ve mentioned before that I have a penchant for fried foods. It’s a once-in-awhile treat but there’s just something kind of magical about a crisp outside and a perfect inside. Given this love, it’s a bit surprising I’ve not shared croquettes before given the literal definition (bread + fried, made with potatoes). It’s easily a winner and although it takes a bit of time, I’d gladly make these for dinner.
This version is adapted from a classic potato version. In place of some of the potatoes, I’ve added chickpeas. Once the these chickpea croquettes are fried (or baked) up, the chickpeas are barely noticeable. Add to these, a delightful dip and you have yourself a perfect snack or if you’re me, dinner.
I will also say, the color and the crispness is much better when fried. However, I know this isn’t everyone’s favorite method so I’ve also included instructions on how to bake. You could also prepare these ahead of time, freeze, then bake/fry whenever you were ready!
The post Potato Chickpea Croquettes with Garlicky Sunflower Dip appeared first on Naturally Ella.
If you’re into golden milk, this smoothie is a must-try! It requires 7 wholesome ingredients (you likely have on hand right now), 1 blender, and 5 minutes to make. Let’s do this!
The base of this smoothie is frozen banana for natural sweetness and a creamy texture. We tested other fruits and nothing quite worked. But if you’re trying (or prefer) to avoid banana, we include another option in the notes!
This post is sponsored by B&W Quality Growers, the world’s largest grower and marketer of watercress, but all opinions are our own. You say potato. We say Potato Crusted Watercress Frittata. Today we present a delicious breakfast recipe that you’ll want to add to your weekly rotation. This frittata is ridiculously easy to prepare, and […]
I have to admit that I had my doubts about this recipe. While I was coating each avocado wedge in almond flour and sesame seeds, I couldn’t help but think that it was a waste of time (and two ripe avocados) to bake it when it tastes perfectly good au natural in a salad. We’ve done some previous baked avocado experiments and even if some of them were pretty good, they were honestly just as good raw. But David had his mind set on these. He said that “They will almost look like fried chicken wings” which made me exactly zero percent more keen on the idea.
But when we took out the tray with golden crusted sesame avocado wedges from the oven, they did actually look pretty good. The texture is really key here. The crust is firm and crunchy when you bite into it and the avocado inside almost melts with softness. The almond flour gives the crust a sweet nuttiness. And since we wanted to keep this recipe vegan, we tried aquafaba (chickpea brine) instead of egg to bind the coating to the avocado flesh and it worked like a charm. It holds the coating firmly in place and you can’t taste it. And I love the idea of using chickpeas in a salad and the brine for coating. No waste!
So, for all you avocado lovers that already eaten your own weight of guacamole, avocado toasts, avo-choco mousse and other desserts. Here is a new one for you to try.
You can make these as snacks and serve with a dipping sauce. I imagine a sweet soy-based dip, chimichurri, srirachamayo or yogurt dip would be good. In this recipe we have instead used them in a simple salad with quinoa, chickpeas and green grapes and Asian flavored dressing that pairs great with crust.
Sesame Crusted Avocado & Quinoa Salad
Serves 4 as a lunch
Sesame Crusted Avocado Wedges
1/2 cup aquafaba (the brine from the chickpeas in the salad)
1 tbsp lemon juice
1/2 cup / 50 g almond flour
1/2 cup / 75 g sesame seeds
1 tsp sea salt flakes
Quinoa Salad ingredients
1/2 cup / 85 g raw quinoa
70 g / 1 small bag lettuce (baby kale, lamb’s lettuce, watercress or lettuce of choice)
1 x 400 g / 14 inch tin cooked chickpeas (save the brine)
a handful green grapes, halved
10 cm / 4 inch cucumber, thinly sliced
a handful toasted almonds, chopped
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar or apple cider vinegar
1 tbsp maple syrup
Set the oven to 200°C / 400° F. Place a baking paper on a baking sheet. Cook the quinoa in 1 cup / 250 ml salted water for 15-20 minutes, until small tails appear on the seeds.
Open the chickpea tin. Pour the brine into a small bowl and rinse the chickpeas. Add lemon juice to the brine and set aside. Stir together almond flour, sesame seeds and salt in a second bowl. Cut the two avocados in half and remove the stones. Take off the peel and slice the avocado into thick wedges. Dip each wedge into the brine and then in the almond and sesame coating, turning it to make sure it is entirely coated. Spread out the coated avocado wedges on the baking sheet and bake for 15 minutes or until the crust is golden.
Stir together the dressing and pour half of it over the cooked and drained quinoa and the rest into a little dressing jar. Add the chickpeas and toss to combine. Arrange the quinoa in the bottom of a wide salad bowl. Add lettuce and then scatter green grapes, radishes and cucumber slices across the bowl. Top with the sesame crusted avocado wedges and toasted almonds. Drizzle the rest of the dressing over the salad right before serving. Enjoy!
Post sponsored by Frontier Co-op. See below for more details.
One of the things I’m constantly in awe of is how big the snack market is (we’re talking a multi-billion dollar industry). Pretty much anything you could want, there is- even in the natural food space. However, I still like making most of our snacks at home. I can control exactly what goes into them and once you start, it’s really easy to feel inspired.
These pistachios are a family family. These roasted pistachios first came about when I developed a curry version for The Kitchn. We couldn’t stop eating them and from there, I’ve tried numerous spice blends and seasonings. This recipe is the perfect base that you can mix and match seasoning with different nuts (shelled or not). This version is Frontier Co-ops Berbere seasoning is the perfect balance of spicy and sweet.
This was a quick, clean out the refrigerator lunch, and a compelling reason to always keep some of these turmeric chickpeas on hand. Turmeric Chickpeas with Garlic Tahini – simple, filling, and all-around good.
With the tahini under-dressing and the broccoli situation, we’re not that far from this Curried Sheet Pan Broccoli. But here there’s no oven involved, and there’s the special chickpeas, and then whatever other green things you might have at the ready in your refrigerator. The whole thing is pretty loose, I mean you can toss pretty much anything on top of the tahini sauce, and it’s a yes.
Good news! All of the most delicious things on the planet no longer require oil (apparently). Like roasted vegetables, french fries, and cake! Now granola?
Cool things are happening, people. Cool things are happening.
This easy, naturally sweetened granola requires simple methods and just 9 basic ingredients!
It all starts with aquafaba, or chickpea brine, that’s been whipped until light and fluffy.
It may feel like I’m phoning it in with this recipe but I assure you I’m not. I professed my love of these spiced pinto beans in my last post but I wanted to share how simple it was to use these beans. Enter these pinto bean bowls. The base is still rice and beans but these beans are so delicious, you don’t need much else. Of course, what’s a solid bean bowl without all the toppings?
Top these pinto bean bowls with avocado, salsa, hot sauce, onions, roasted vegetables, cheese, and/or a sauce. There’s so many different possibilities- all with these simple pinto beans.
We’ve made vegan cheese before (Vegan Garlic Herb Cheese + Spicy Pimento Cheese Ball), but not like this. This version has the good stuff in it – probiotics! That means you’re helping your gut while you’re indulging. How cool is that?
The base for this 6-ingredient cheese is either soaked cashews or slivered almonds! That’s right – two ways. It’s magic.
Once soaked, the cashews are blended until creamy and smooth with delicious things like fresh garlic, lemon juice, nutritional yeast, and sea salt.