Gluten-free Korean "Pancake"4 heaping tablespoons gluten-free flour (quinoa & brown rice work well)2 eggs1 medium-large onion, sliced thinly1 tablespoon dill weedsea salt
Coconut-Lemon Dipping Sauce1 tablespoon coconut oil (liquified)1 scant teaspoon fresh lemon juicesea salt
Lemoned Garlic StemsLightly saute the garlic stems in the olive oil. The stems should be sauteed enough so that they are no longer extremely pungent, but not overly cooked so as to lose color or firmness. After the stems are sauteed enough, turn off the heat and let sit a couple of minutes to slightly cool. Then put the cut up tomatoes on top and drizzle the juice of one lemon and sea salt over everything. Stir and serve while colors are vibrant and flavors are at their peak.
1 huge wad of garlic stems, cut into 1/2" pieces
3 tablespoons olive oil
1 medium tomato or several cherry tomatoes cut into quarters
1 lemon, juiced
Gingered Zucchini SauceLightly saute the onion and garlic in the olive oil. Then add the shredded zucchini and remaining ingredients and saute further till zucchini becomes tender but absolutely not mushy. Add a little water if/when necessary to prevent the ingredients from sticking to the pan, but moisture content should be relatively low. When done, the zucchini should be of a texture to easily spread on crackers, bread or just spoon into the mouth. Yum for ginger which kicks up the flavor while aiding digestion and fighting inflammation.
1 small zucchini, shredded
1 large onion, sliced thinly
1 large knob ginger, shredded
5 cloves garlic, minced
1/2 teaspoon rosemary (optional)
1/3 teaspoon thyme (optional)
2 tablespoons olive oil
water as needed