This little bread apparently had the power to change Sarah Britton’s life. Considering how much I love her blog, I figured there must be something to this flourless creation.
It turns out that this hearty loaf has no flour and is held together entirely by psyllium seed husks…an ingredient that I had never heard of before this post. Apparently these seed husks are an extremely absorbent form of soluble and insoluble fiber that “help to reduce cholesterol levels, aid digestion and weight loss, and alleviate diarrhea and constipation.” So overall this ingredient is sounding pretty awesome in terms of health benefits. In addition it has the added mechanism of being able to hold together all the delicious ingredients in this “Life-Changing Loaf.” The finished product, which requires no kneading or rising, and only a loaf pan and a measuring cup, uses whole grains, nuts, and seeds to provide lots of protein and incredibly high levels of fiber. Sarah even adds an extra soaking period into her instructions, which allows for optimal nutrition and digestion.
- 1 cup / 135g sunflower seeds
- ½ cup / 90g flax seeds
- ½ cup / 65g hazelnuts or almonds
- 1 ½ cups / 145g rolled oats
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
- 1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
- 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 Tbsp. melted coconut oil or ghee
- 1 ½ cups / 350ml water
Read recipe directions at My New Roots
For the spring semester of my sophomore year here at Berkeley I will be living in my sorority. This is something that I’m extremely excited about. The downside of course….is that I don’t have a kitchen to cook in. Rather a big tradeoff actually, but still worth it! And luckily the sorority that I live in serves quinoa alongside a fully stocked salad bar so I think I’ll survive. Although I won’t be able to cook for most of the semester I will continue to obsessively stalk my favorite food blogs and chefs, so I’ve decided to post links to some of my favorite recipes I come across on OatsAndSprouts.
The first recipe I want to share is from one of my favorite food bloggers, Heidi Swanson at 101Cookbooks. She’s a San Francisco foodie with an appreciation for foods that are local, natural, and diverse. I’m always excited to see a new post on this site. They are always interesting and use unique ingredients and spices that inspire me to cook and try new flavors.
Moroccan Carrot and Chickpea Salad Recipe
- 1 tablespoon cumin seeds
- 1/3 cup / 80 ml extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon cayenne pepper
- 10 ounces carrots
- 2 cups cooked chickpeas
- 2/3 cup / 100 g dried pluots, plums, or dates
- 1/3 cup / 30 g fresh mint, torn
- For serving: lots of toasted almond slices, dried or fresh rose petals
Read recipe directions at 101Cookbooks
I made this soup with a mix of heirloom tomatoes, some of which I got from the grocery store and a handful of which I gathered from my backyard. The tomatoes were ripe and vibrant resulting in a fresh, naturally sweet soup. I tried to make this a very light and slightly chunky soup that really highlighted the freshness of the tomatoes. If you like creamier soup then go ahead and blend the mixture until smooth and perhaps add a bit of cream or milk.
- 8 large tomatoes (I used heirloom)
- 2 carrots, sliced in 1/2″ thick rounds
- 5 garlic cloves
- olive oil
- salt and pepper
- 1 onion
- 1 1/2 Tablespoon tomato paste
- 1 cup reduced sodium chicken broth
- 1 1/2 teaspoons thyme
- 2 teaspoons freshly chopped marjoram
- 2 teaspoons freshly chopped thyme
- 6-8 basil leaves chopped
Preheat oven to 375 degrees. Place halved tomatoes and carrot slices in a roasting pan or rimmed baking sheet. Place the garlic cloves in and around the tomatoes. Drizzle liberally with olive oil and season with salt and pepper. Roast for 20 minutes.
While the vegetables are roasting, heat a Dutch Oven, or large pot, over medium-high heat and add 1 Tablespoon olive oil. Once the oil is shimmering, add the onion and cook until translucent, about 5 minutes.
Once cooked, add the onion, roasted veggies, and tomato paste to a food processor. Blend to desired consistency and return to the Dutch Oven over low heat. Add chicken broth and herbs. Season with salt and pepper and continue you to cook over very low heat for as long as you please to let the flavors develop. Adjust seasonings to your liking, top with some fresh herbs, and serve.
Serves 6 as a side dish
Although fairly straight forward, egg salad sandwiches can vary significantly with minor adjustments. This recipe calls for the inclusion of fresh herbs and shallot, which add a fresh burst of flavor to the classic sandwich. Different methods of cooking the eggs can also affect flavor and texture. For all my hard boiled eggs, I prefer the gentle cooking method described below, as it leaves the eggs vibrant and at the perfect consistency.
- 5 eggs
- 1-2 Tablespoons mayonnaise (Greek yogurt would work also)
- 1 teaspoon dijon mustard
- 1 Tablespoon + 2 teaspoons shallot, minced
- 1 Tablespoon parley, minced
- 1 Tablespoon tarragon, minced
- salt and pepper, to taste
Place the eggs in a pot and cover with 2 inches water. Heat until water reaches a gentle boil, then remove from heat and let sit for 12 minutes. Gently place the eggs in bowl of cold water and let rest for a minute or so. Pat the eggs dry, then peel and dice them into a bowl. Stir in mayonnaise, mustard, shallot, herbs, and freshly ground black pepper and salt to taste.