Quinoa Oat Waffles - Gluten Free

A great addition to your Sunday brunch routine. I made these with gluten free flour to increase digestibility. Be sure to wash your quinoa really well before cooking to remove saponins (a naturally occurring phytonutrient which can make the quinoa difficult to digest or leave a bitter taste).

Ingredients

1 cup gluten free flour

1 cup cooked quinoa

1 cup oats (not cooked)

2 tsp baking powder

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp sea salt

1 1/2 non dairy milk of choice

3 eggs

3 tbsp cane sugar

1/4 melted coconut oil

1/2 cup shredded coconut

Mix all ingredients really well and let the batter sit for 3 minutes. Pour 1/2 - 3/4 cup of batter in your waffle iron and cook for 4 minutes (depending on the heat of your iron… if your iron is really hot you may only need 3 minutes. I like my waffles a little crispy). Serve with yogurt, berries and pure maple syrup. Enjoy!

Sauerkraut Salad Dressing

A really easy way to add probiotic rich sauerkraut to your dinner or your favourite salad. Delicious! Place the following ingredients in your blender, blend until smooth and serve. Refrigerate up to 2 weeks in a glass jar.

Ingredients:

1/4 cup sauerkraut (pink or white both work nicely)

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

2-3 tbsp maple syrup

1 large garlic clove

1 tsp grainy mustard

salt and pepper to your liking.

Crazy Good Kale Sauce

I was inspired to make this simple Kale Sauce recipe after a lovely lunch at Vancouver’s very own Farmer’s Apprentice. This recipe was so easy to make and is so delicious - I adapted this recipe from NYTimes Cooking website. I put this sauce on plain al dente whole grain pasta first the the next day I had it on soft boiled eggs! Yummy! Be sure not to overcook pasta to keep the GI profile low. I think the sauce would be great sautéed or roasted vegetables too.

INGREDIENTS:

1/4 cup extra virgin olive oil

4 cloves garlic, peeled and smashed

1 pound kale - ribs removed

ground pepper and Malden sea salt

DIRECTIONS:

1. Garlic/Olive Oil: In a small skillet over med-low heat, add olive oil and garlic and cook until garlic begins to turn lightly gold, careful not to burn the garlic - cook for about 5 minutes. Remove from heat.

2. Kale: Bring large pot of water to boil. Once water is boiling add kale and cook until tender and dark green about 4 minutes. Pull out kale and put directly into blender/vitamix (do not drain - you will need some of the water for consistency). Add garlic and oil to blender and blend until very smooth.

3. Serve over hot pasta, eggs or roasted veggies.

Enjoy!!