Rosemary Almond Crackers

These are great little crackers. Gluten free, grain free and full of goodness. Almonds are alkaline and are very low in cholesterol and sodium. They're also a good source of riboflavin, magnesium and manganese, and a very good source of Vitamin E. These crackers are simple to make with a minimal ingredient list. You can add whatever herbs or spices you might like. I just really love rosemary and it fits well in this cracker. Caraway seeds would be great too. Eat them alone, pair them with some hummus for a nice light healthy snack or along with some grapes or fresh fruit of choice. Almonds are an alkaline food and carry good nutrition for a healthy mind, body and soul. Have a go at these little crackers, I think you will enjoy them...

Rosemary Almond Crackers

Ingredients

• 2 tablespoons flaxseed meal 
• 4 tablespoons water
• 1 tablespoon extra virgin olive oil
• 1 cup almond flour or almond meal, packed
• 1 tablespoon fresh or dried rosemary or choice of herbs, finely chopped
• 1 tablespoon sesame seeds, optional
• 1/2 teaspoon salt

Preheat oven to 325 degrees.

Combine flaxseed meal with 4 tablespoons water and olive oil. Place in fridge for at least 10 min, or until the mixture is gooey, this is the binder for the mixture. 

You can buy almond flour or make it close enough at home like I did. In blender/food processor, grind 1 and 1/4 cup almonds into a fine powder or meal type consistency...doesn't have to be perfect but the finer the better.

Place all ingredients in medium size bowl and mix together well. Shape into a ball and place on a flat surface lined with parchment paper. Either roll to flatten or cover with another piece of parchment paper and press down with your hand, then roll with rolling pin flattening to about 1/8 inch or so. The thinner the better (even mine could have been thinner, take up the whole area spreading to the edges, the thinner they are the crispier they'll be). Remove top layer of paper, if using. Using a pizza cutter, or knife, cut squares or diagonals into whatever size you like. Top with a little sea salt.

Carefully slide and transfer prepared crackers along with the paper it lays on to a cookie sheet, bake for 20-25 minutes. After the first 10 minutes of baking, set timer every five minutes so you can keep an eye on them, removing the ones around the edges that are done. They will ever so slightly darken and turn golden, you don't want it too dark or it will have a burnt flavor. When done, let cool. Use your pizza cutter, or knife, and run through your lines once more to separate completely. Let set out for a few hours before storing, if they weren't rolled thin enough they may become more of a biscut style cracker if stored away to quickly...this will allow them to be completely air dried before storing. I keep mine in a large glass ball jar in the pantry or on the counter. 

Enjoy!

Here's a batch I just made using caraway seeds, no sesame seeds in this one. I rolled them a bit thinner this time giving them a bit more of a crunch. The caraway seeds are really great in this...right up there with the rosemary. These crackers pair so well with hummus. And some fresh fruit with this is an added bonus. These are super to make for parties or just to have around the house for a healthy snack for you and your family. Try it with this hummus.

Delicious!

Roasted Butternut Squash w/ Spinach, Beans & Barley

 A life uncomplicated. That is the way to live. Tonight's dinner was a perfect example of simplicity and elegance. At least I see it that way ! Colorful, tasty and extremely satisfying. This is a wonderful complete meal including lots of protein from the beans & barley, as well as tons of fiber. The butternut squash with its sweet roasted flavor gives life and warmth to the dish while adding its benefits of iron, potassium and vitamin C. Add spinach, some avocado, a touch of rosemary and thyme, and this has rounded out nicely without breaking the bank either. These simple easy dishes are so many times overlooked. 

Roasted Butternut Squash w/ Spinach, Beans & Barley

Ingredients

• 1 butternut squash, cubed
• 1 cup pearl barley
• 1 can (15oz.) cannellini beans
• two handfuls of fresh spinach
• 1/2  teaspoon rosemary, chopped
• 1/2 teaspoon thyme
• avocado, diced
• Himalayan salt & cracked pepper to taste

Preheat oven to 400 degrees F.

Cook your barley according to directions, will take apprx. 45 min. 

While your barley is simmering, prepare your butternut squash by cubing into 1 inch pieces. Place on roasting pan lined with parchment paper, silpat or lightly greased. Lightly brush the squash with olive oil and sprinkle with the rosemary, thyme and salt. Cook in oven for 25-30 min, turning once. When be ready when fork pierces easily.

In a medium size pot, add your beans and spinach, and cook over medium heat until beans are warmed and spinach has wilted.

Once everything is ready, serve with diced avocado and season to taste with salt & pepper. 

Serves 2 -3.

Enjoy the simples !

Skillet Gardener's Pie

This is not the type of meal I typically eat but was craving something savory with that old home style feel. When I came across this recipe for a vegan version of Shepard's Pie using kidney beans as the main protein, I was off to pick up the few ingredients I needed. This is comfort food that I really get into. I love potatoes in all forms, they go so well with all vegetables. In this dish, I added a few extra veggies then the recipe called for. For one, I had some asparagus that I needed to use up. And the other was corn since it's in season and full of wonderful flavor and light color, it's a nice compliment. This dish hit the spot. Looking forward to the left overs, I imagine they will be even better. 

Skillet Shepard's Pie

• Ingredients
• 
  
• For the mashed potatoes 
• 2 pounds Yukon gold or red potatoes (I used gold)
• 1/2 cuunsweetened almond milk
• 2 tablespoons olive oil
• mineral salt and pepper to taste

• Fillng
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 8 ounces mushrooms, sliced
• 1 cup asparagus, sliced in 1" pieces
• 1/2 cup green beans, cut in 1″ pieces
• 1 corn off the cob
• 2 cups baby spinach leaves, packed
• 1 can (15oz) kidney beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 tbsp tamari, soy sauce or coconut aminos
• 1 1/2 teaspoons thyme
• 2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
• 1/4 teaspoon sage
• 1 tablespoon cornstarch...add more as needed
• 2 tablespoons water (or veg. broth)
• extra rosemary or thyme for garnish
• mineral salt & pepper to taste

Cut potatoes into 1 inch cubes. Add potatoes to a large pot and cover with water. (I added a few springs of thyme to the water.) Bring to a boil and simmer until potatoes are tender, about 15 minutes. Drain potatoes, add milk and oil, mash and stir until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.

While the potatoes are cooking, start the filling. In a skillet, heat oil over medium-high, add onions and saute for 5 minutes. Add garlic, carrots, celery and mushrooms, sauté for 3 more minutes.

Turn heat to medium, add the vegetable broth, tamari, kidney beans, green beans, corn, asparagus and herbs, simmer for 10 to 15 minutes, until all vegetables are tender. Season with salt and pepper to taste. There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it wilts.

In a small bowl, mix the corn starch with water until smooth, add to the pan. Cook, stirring, until mixture has thickened.

Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.

Notes:

I usually just fill my bowl with the veggies and top with the potatoes and rosemary, salt & pepper. Seems simpler to me for this party of one.

Enjoy !

P.S., This would serve six as the original recipe says, I had tons of left overs even though I ate alot. At least I'm set for a few meals. :) 

Source: Fat Free Vegan Kitchen 'Skillet Gardener's Pie'