Sea Vegetables are one of the most nutritious foods on the entire planet! They come complete with the perfect ratio of minerals (like iron and calcium) and vitamins in addition to some protein and fiber too. Learning which variety works best for your body and palette is something Ami can help you with. Toasted Dulse Flakes are the perfect all-around general use sea veggie that add these essential nutrients easily to any meal.
All you need is a dry pan, skillets are great. Heat the pan over medium heat- don't go higher than this or you'll burn your vegetable! Add as many leaves of the dulse from a package as can fit in the pan in one layer. Every minute or so, shake or stir the pan to make certain that the dulse is slowly drying and not burning. If you see any steaming or smell toasting, turn off the burner and allow the dulse to cool completely. You know the dulse is ready when you can crumble it into very dry bits. You can also blend it into a powder once it is very dry.
Keep your dulse flakes or powder in a small shaker on the counter. Sprinkle over popcorn, onto salads, into soups, over a sandwich, or anywhere you want a savory, earthy and lightly salty flavored herb. Your body will thank you.
Safe, wholesome brands include: Ocean's Balance, Maine Coast, Eden, and Emerald Coast.
During private sessions you may receive recipes tailored specific to your personal goals. Each month I feature a different popular recipe.
This crowd-pleasing recipe is simple to make and very nutritious. The main thing is to remember to soak everything the night before to hydrate the grains. Adapted by Ronit Gourarie from the Splendid Grain in Cynthia Lair’s: Feeding The Whole Family Cookbook. This flavorful pancake has highly digestible soaked whole grains, no refined flours. Cool completely, place pieces of parchment or waxed paper in between layers and freeze for up to 6 months. Or refrigerate up to 3 days reheating in a toaster oven or oiled pan over medium. Makes 6-8 nutrient-dense pancakes.
2/3 cup gf steel cut oats (or oat groats, the whole form)
1/3 cup raw buckwheat groats (they look like little green/brown pyramids)
1, 1/4 cup milk (I use soy but use what works best for you) OR use ½ cup plain whole milk yogurt and ¾ cup water in place of the milk
1 large egg
1/4 teaspoon sea salt, grey or pink preferable
2 tablespoons unrefined cane sugar (also called Sucanat or Rapadura)
1 teaspoon baking powder
1/2 teaspoon grated nutmeg or ground cinnamon if you prefer
The night before! In a blender, place the steel cut oats and buckwheat along with the liquid (milk of choice or yogurt and water).
After at least 8 hours, when you’re ready to cook, add in the egg, salt, sweetener, baking powder, and nutmeg. Blend until smooth. Add a little water if needed to create a thick, but pourable batter. If you like sweeter flavor you can add a dash of vanilla extract or ¼ or up to ½ teaspoon almond extract to enhance this.
Oven Method: Preheat oven to 375 F. Line a baking sheet with parchment paper. Once blended, pour batter onto the sheet pan, spread evenly. Bake 25 minutes or until puffy and lightly browned on top. Cut into 6-8 squares and serve.
Stovetop or Skillet: Preheat large skillet or griddle over medium or use 365 on an electric griddle. Grease with butter or a light layer of oil. Use a ladle or pour about ¼ cup batter onto griddle and cook until small bubbles appear and start to pop, or until lightly golden, about 2-3 minutes. Use a thin spatula to flip over completely. Cook another 2 minutes or until golden and puffy. Repeat until all batter is used. Keep finished pancakes warm in the oven while you finish. If you don’t want to cook it all now, place in the refrigerator using within 3 days. You may want to re-blend before cooking.
Serve as is, with a dollop of butter, fruit slices, apple sauce, or a drizzle of pure maple syrup or honey. However you like best.
These grain-free treats are fit for the perfect snack or even as a light meal. Packed with nutrients this sweet-tooth satisfying recipe may surprise you that chickpeas are at the base! I like to store these in the refrigerator, which makes the chocolate chips firm and a little gooey at the same time.
14 ounce can chickpeas (garbanzo beans), drained and rinsed
1 cup rolled oats
⅓ cup unsweetened applesauce
2 tablespoons softened coconut oil (rough measurement is okay)
2 teaspoons vanilla extract
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1/3 cup pure maple syrup (or sub dark agave nectar or date syrup)
1/3 cup unrefined sugar ( like Sucanat, coconut sugar, date sugar)
1 ¼ cup dark chocolate chips
Preheat oven to 375. Lightly spray a 24-cup mini muffin tin with cooking oil spray (I prefer coconut oil but use your favorite). You can also use liners instead but increase baking time to account for slight stickiness to the paper liners.
Place all the ingredients (except the chocolate chips) in a food processor and pulse a few times to mix well. Then scrape the sides of the bowl, tighten lid, and blend until smooth like a batter.
Once the mixture is smooth and well-combined, add in the chocolate chips. You can simply stir these in to keep them whole or do a quick 2-3 pulses with the processor to get them incorporated without chopping them too finely.
Scoop the mix into the prepared tin and bake 12-14 minutes or until golden and just-firm. Remove from the oven and cool for 10 minutes before sampling. Keeps 2-3 days on the counter or 5-7 day refrigeraed.