1 large organic eggplant
1 1/2 cups gf sorghum flour
Himilayan salt to taste
Garlic powder to taste
Organic olive oil or butter
Preheat a skillet while preparing the ingredients (a hot skillet is important so the coating does not stick). Wash, peel and slice the eggplant into thin slices. Whisk 2-3 eggs in one bowl, and mix the dry ingredients in a separate bowl. Dip the eggplant slices in the egg mixture and transfer to the dry ingredients bowl to coat thoroughly. Coat the skillet with olive oil or butter and cook the eggplant until the coating is golden on all sides. Once you have cooked all the eggplant slices, fry as many eggs as you and your family members wish to eat. Serve the eggs between two slices of eggplant and enjoy!
Our gluten free and vegetarian version of steak and eggs. 🙂
2 organic tomatoes
1/2 cup gf sorghum flour
Himalayan pink salt
Organic olive oil
Heat a skillet while getting the ingredients ready (using a hot pan is important so the coating doesn’t stick). Whisk the eggs in one bowl and mix the sorghum and seasonings together in a separate bowl. Wash and slice the tomatoes, then dip into the eggs and coat with the seasoned flour. Coat the skillet with a few tablespoons of olive oil and fry the tomatoes until the coating is crispy on all sides. Serve with your favorite hot sauce.
I found this while doing some research and found it to be quite the wake up call (no pun intended). I am not a doctor, and while I don’t agree with all of the advice in the documentary, some of what they say strikes a chord with me. It is also a reminder that even though our family has had a rough year, it is time for us all to get back to a clean diet and exercise routine.
2 cups organic chickpeas
1/2 cup organic lemon juice
1/4 cup tahini
1 tbsp. olive oil
1 tsp minced garlic
water to reach desired thickness
Place chickpeas in food processor first and add additional ingredients. Blend and add water as needed until you reach your desired thickness. For an extra fine hummus, you can put it through a sieve before serving. Top with additional olive oil if desired and serve with your choice of vegetables.
The above video is of Robyn O’ Brien at TEDx discussing the link between genetically modified foods, food allergies, and other diseases. I consider myself rather well educated in this area, but there were a few things she mentions that I wasn’t yet aware of. What a great lecture!
I picked up an organic mushroom growing kit from the people at Back to the Roots to see if we could grow our own oyster mushrooms at home. Guess what, it worked! It will be interesting to see how many harvests we can get.
Strawberry Smoothie Blend:
2 cups organic strawberries
2 oz. chevre
1/4 cup goat milk
Mango Smoothie Blend:
2 organic mangos
1/4 cup goat milk
1/4 cup lemon juice
Wash the strawberries and mangos and slice into workable pieces. Place the mango slices into the food processor with 1/4 cup goat milk and 1/4 cup lemon juice. Process until smooth and set aside. Clean the processor before making the strawberry blend. Place the strawberries, chevre and goat milk into the processor and blend until smooth.
Once both of your smoothie blends have been made, you can begin to assemble the smoothie. Pour half of the mango mix into the bottom of your glass. Carefully spoon the strawberry blend on top of the mango layer, being careful to not let it fall below the surface. Spoon the other half of the mango on top of the strawberry layer in the same way to preserve the layered look.
This recipe makes 1-2 smoothies and can easily be doubled or tripled if you need more. If the layered look requires too much effort, feel free to blend them together. Enjoy!