|a vegan, high-protein, high-fiber, vitamin-rich meal|
Thyme-Rosemary Vegie Flatbread
1 zucchini (about 3 cups)
1 medium-large onion
2 1/2 - 3 cups garbanzo bean flour
5-6 large garlic cloves
3 tablespoons olive oil
3 tablespoons mixed herbs (thyme, marjoram, basil)
1 tablespoon turmeric
1 1/2 teaspoons thyme (more for dusting on top)
1 teaspoon rosemary (more for dusting on top)
sea salt (+ more for dusting on top)
Gradually blend all in a food processor with an "S" blade - for step-by-step instructions see Gluten-free Sugar-free Toaster Oven Flatbread. Batter should be easily pourable but not runny. Don't worry. It will firm up in the baking process. I have a real oven now, so baking is a bit easier with it than with the toaster oven which had to be monitored when baking for periods over 15 or 20 minutes - just for safety reasons. Bake on 350F for 30-35 minutes, turning the pan halfway through for even baking.
Cumin-spiced Black-eyed Pea Soup
4 cups black eyed peas and broth (cook 2 cups dried peas in a crock pot)
1/2 - 1 teaspoon cumin (add when peas are almost cooked)
2-3 crushed garlic cloves (add when peas are almost cooked)
Zesty Salsa-like Salad
fistfuls of endive, chopped finely
fistful of parsley, chopped finely
1 medium sweet onion, diced
2 cucumbers, diced
15-20 yellow and/or red baby tomatoes, chopped finely
1 chunk ginger, minced (optional)
5-7 tablespoons lemon marinade (marinated overnight)
..... 2 lemons (about 5 tablespoons lemon juice)
..... 5 tablespoons olive oil
..... 4-5 cloves garlic, minced
..... sea salt
Best made 30 minutes before serving so the marinade heightens the flavors of the salad greens.
The "SUGAR-FREE" Dessert ... well sugar-free for the non-candida person
Now for the dessert, which has incredibly high amounts of "sugar" for a person with a bacteria, but for the majority of people, this dessert is labeled as "sugar-free" and is really a tasty plus healthy delight! The kids loved it too!
OK, posed picture. How can you smile when you're posing with drippy "cream"?