Updated: Dec 26, 2019
When our house is filled with junk, that's what we tend to eat. So in order to start anew, we've got to clean out our cabinets and the fridge and stock them with only good simple whole foods. I've put together a shopping list to make it easy. With this comes meal ideas and recipies. Once you have the ingredients and you get the hang of it, you can start to create your own recipies.
Breakfast: water with lemon celery juice fruit with greens smoothie fruit salad
Late breakfast: nutmilk (plain , chai, "coffee" substitute, carob/cacao, date) oatmeal raw granola blender apple sauce frozen fruit ice cream (banana and berry!) chia seed/nutmilk tapioca pudding avocado cacao pudding sourdough pancakes/muffins/waffles/crepes
Lunch: salad Injera (Ethiopian sour flatbread)
fermented rice/lentil pancakes
Mexican: beans, guacamole, salsa
Italian: pizza, raw pastas
Sushi: nori, nut cheese spread, cut vegetables,
lentil/sweet potato burgers
poyke stew soups
homemade sourdough bread
sprouted wheat/buckwheat bread
Dessert/snack: dehydrated sweet potato chips
halva dehydrated fruits/veggies/
soaked, dehydrated nuts and seeds
chocolate frosting/fudge chocolate
cake/brownies from beans/zucchini/sweet potato
frozen banana/fruit ice cream/milkshake pudding chia/avocado
The best sourdough bread :
can be used for Shabbat challa, breadsticks, cinnamon rolls, tortillas, pita, pizza, rolls, muffins, pancakes , crapes, waffles, foccacia, etc!
1/2 kilo rye flour
1/2 cup olive oil
1/2 teaspoon salt
spoonfull honey (optional)
1 cup sourdough starter (see below)
water mix until wet consistency cover and put somewhere overnight (winter)
or a few hours (summer)
The next day (winter) or around 3 pm (summer) add another 1/2 kilo spelt flour,
knead until firm but pliable.
Shape and leave on/in pan to rise another few hours until it's risen. Perfect!
Sourdough starter: Flour and water let to sit in a warm place until soured. Teff or rye is the best .( I always have teff starter ready because we use it to make the Ethiopian flatbread.) Once you have the starter, you keep using it one cup added to bread mix (above) for everytime you make bread .
Replenish by adding more flour and more water to your starter until wet consistency (1 cup flour/ 2 cups water) and let it sit out until it has become soured.
The first time you make sourdough starter you need to wait a long time (depending on the weather) until it is soured.
Stir occasionally until it is bubbly and sour smelling. Once you have the starter, you just replenish by adding to what you have. This time it only takes a few hours to be ready.
Once it's ready, store it in the refridgerator, stirring occasionally so it doesn't turn black on top. If it does, pour off the black water and stir or scrape off the top layer, then stir.
Buckwheat, my favorite "grain": Buckwheat can be used for various recipies.
Use raw untoasted soaked buckwheat. Sometimes I use it wet after it has been soaked and other times I soak it, sprout it and then dehydrate it until it's crunchy.
Wet buckwheat can be made into pancakes, crapes, waffles, pasta, bread, and "matza balls" Dehydrated buckwheat can be made into "buckwheaties" and used as a breakfast cereal or raw granola , or mixed with tamari and dehydrated to be used as a snack or in salads or ground into flour
For pancakes, waffles,bread, and crapes it's the same recipe:
water until desired consistency
blend in the blender until pancake batter consistency and pour into pan or waffle iron and cook until ready or spread onto a cookie sheet and bake in the oven until browned .
For pasta, lasanga or matza balls it's the same recipe:
salt (can add spices for matza balls such as cumin, paprika ,black pepper, or italian spices for matza balls) Mix with your hands until smooth
For pasta, roll to flatten between two baking sheets, cut to desired size (noodles or lasagna) and drop into boiling water until they float.
For matza balls, roll balls in your hands and drop into boiling soup until they float.Posted by Chava Dagan at 3:49 PM No comments: Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest
buckwheat , not toasted
black wild rice
long brown rice
whole rye seeds
whole spelt seeds
Nuts, raw: walnuts almonds pecans cashews macadamias brazil pistachios
Seeds, raw pumpkin sesame sunflower flax chia
Dried fruit, organic, non-sweetened, non-sulfured: apricots cranberries dates raisens goji berries figs pineapple coconut
Sweetners: date paste (silan) dates maple syrup stevia raw organic honey blackstrap molasses soaked dried fruit
Beans: white red brown chickpeas azuki lentils (red, green, brown, black) black-eyed-peas peas mung
Pastas: buckwheat brown rice lentil black (wild)rice bean corn raw zucchini, squash, etc shredded
Oils: olive coconut avocado oil hemp flax
Flours (preferrably soaked, sprouted, dehydrated and ground or soured; buckwheat rye teff masa (corn flour (polenta) soaked in pickling lime) spelt chickpea lentilhummus
Salts: gray sea salt himalayan pink ground seaweed soy sauce/tamari
Spices: garlic onion ginger tumeric curry cinnamon cloves nutmeg black pepper cumin cayenne paprika parsley cilantro raw apple cider vinegar lemon real vanilla
Dairy goat/sheep (occasional, raw, organic): butter kefir yogurt whey cheese
Fermented foods/drinks: kombucha kefir yogurt injera (Ethiopian soured teff flour flatbread) saurkrauts , kimchi etc pickled vegetables sourdough apple cider vinegar non-dairy nut cheeses etc
All green leafy vegetables
Tahina paste: sprouted whole sesame
Coffee substitute: chicory/grain