Easy Quick Naan Bread (Healthy and Tasty)

Greetings everyone,
This past week I was alittle sick so I made some lentil soup  and naan bread.
 I went in the kitchen for a quick and easy kitchen adventure to discover making naan, a favorite of mine. This naan I was going to make had no leavening or oil,just a few tablespoons for cooking on the stove top and a few ingredients. It was seriously and wildly awesome. Check out the recipe below.



Ingredients

3 cups of unbleached flour
3 tablespoons of organic plain or vanilla yogurt
2 tablespoons of coconut milk
2/3 to 3/4 cups of water (add as needed)
2 teaspoons of honey or evaporated cane sugar

For cooking

griddle,skillet or frying pan (or a tandoori oven what it's traditionally cooked in)
a few tablespoons of coconut oil or unsalted butter (as needed)
Additional Ingredients
a handful of parsley
tablespoon of chia seeds or flaxseed (optional) (you can add this in the dough on sprinkle on during the cooking process)

Mix the wet ingredients together and the sugar. Next add the dry ingredients. Mix and form a ball out of the dough. Set it aside for a minute covered. Heat up your skillet or frying pan add a couple of tablespoons of oil or butter for frying. Take your dough and make a couple of medium sized balls and roll them out to be oval shaped to four or five inch ovals. Fry them in the frying pan sprinkle parsley over them while cooking. Brown on both sides brush with additional butter or oil if you like. You can also bake these on a greased cooking sheet at about 450 degrees,instead of frying,but I don't know if the results will be the same,but they will still be tasty. Enjoy with soup or Indian dishes!





Recipe inspired by: vegrecipesofindia
I catered it to my personal taste and diet.




Disclaimer : I am not a chef just an experimental chef, I learn as I go and cook. I don't use baking soda or baking powder,little salt and leave out most  leavening agents.
I am not a nutritionist, but I cook from what I've learned about health and nutrition. I cook in small batches so you can double the recipe to make more.Thanks for reading!Please comment below or share any similar recipes you might have.

Healthiest Friday Night Pizza Ever (Gluten Free,Fat Free)

We all love pizza and I wanted to find  a healthy way to enjoy it. So I ran discovered that a  cauliflower can become a pizza  crust. Who knew anyways, I bought a cauliflower and decided to make my own. NOTE: smell it before you buy it and make sure it's fresh. You know like when Mom would smell the eggs before she bought them. You get what I'm saying so who knew a cauliflower could become a crust that's like trans-formative cooking! I went on an adventure in the kitchen and this is what I came up with. This crust is sensitive but it works and it's full of flavor. Seriously!!!!Hope you guys enjoy and try!

I'm not really a measuring kind of gal but I did my best:

Veggie Crust
2 Cups of Cauliflower (chopped finely in food processor)
3/4 Cup of Parmesan Cheese
1 Egg
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of red pepper flakes
1 tsp of oregano

My Quick Sauce
1/4  cup of organic no salt added tomato sauce
season to taste
 pepper and sea salt
oregano
red pepper flakes
dash of honey


My Toppings
mushrooms
yellow/red peppers
onions
kale/spinach
organic shredded cheese
add additional seasoning if you like

Instructions

1. Preheat your oven to 375F.
2. Grate cauliflower in a food processor, until it's like rice or finely shredded like rice almost.
3. Boil some water and then add the shredded cauliflower rice.Cook it for about 4-5 minutes.Drain it and then put the mixture in a clean/new dish towel or cheesecloth and strain out all the water that you possibly can.
4. In a bowl mix your cauliflower rice, a beaten egg, cheese, and spices.This pizza dough is a  bit fragile so handle carefully.
5. Press the dough out carefully and evenly (not to thick not to thin)onto a nonstick baking sheet or lined with parchment paper.Shape into a crust as desired.
6. Bake for 35-40 minutes at 400F. Bake until the crust is browned and firm for about 35-40 minutes on 400F.
7. After the crust is cooked top with your favorite healthy veggie toppings,sauce and cheese and bake until done.

Enjoy!!!!!
Now you can enjoy your pizza on a Friday night guilt free! Have a great Friday!
Have you ever made cauliflower crust or if you make it. Share your experiences in the comments!

Samoa Brownie Treats, Guilt Free,Gluten Free,No bake

 I saw a raw brownie video and wondered could those be good. Vegan brownies Yay or Nay?Well there is only one way to find out.So I experimented with making "raw brownies" and came up with Samoa brownie treats,raw  sounds scary doesn't it? Well think of it as no bake that might make you fell a little more comfortable. I had almost all the ingredients except for dates.So I zoomed off to Whole Foods bought me a $5 container of dates and returned to the kitchen. In placed this items/ingredients in front of me and got to work.

Food Processor
bowl
spatula
parchment paper/pan

Ingredients

• 1 cup of dates or more
• 1 cup shredded coconut/or coconut flour
• 1/4 cup cacao (more or less)
• 1/4 cup of honey/maple syrup or brown sugar
• 1/4 cup of chocolate chips
• 1 tsp of vanilla extract (pure vanilla extract/ no alcohol added)
• dash of cinnamon
• To make them more fun you could:
  
  • substitute shredded coconut with ground pecans or almonds
  • add ground coffee beans
  • chocolate covered sun-flowered seeds
  • So from there it;s simply throw everything into the food processor and blend good.
  • If you want a raw caramel sauce check out this recipe 
  •  http://thedeliciousrevolution.com/dessert/recipe-for-raw-vegan-caramel/

Take it out and press it into a small pan on parchment paper until it's even and solid. Pop them into the refrigerator  for a couple of hours or eat them right away and presto!


This how they turned out.They were very rich,different but delicious. So if you're wondering should I try this? You should! Make it your own and have fun with it!

Disclaimer : I am a chef just an experimental chef,I  learn as I go cook. I don't use baking soda or baking powder,little salt and leave out most  leavening agents.
Read here for more http://www.alsosalt.com/sodiuminfoods.html
 I am not a nutritionist but I cook from what I've learned about health and nutrition. I love to share what I've learned with you. I cook in small batches so you can double the recipe to make more.Thanks for reading!Please comment below or share any similar recipes you might have.

Cho Cho Coconut Chip Cookies (Oil Free,Gluten Free,Vegan Friendly)

Hey everyone,

This summer I've been on a chocolate/coconut rave adventure. I don't even really like coconut especially in huge quantities. But with a dash,sprinkle or hint of flavor it tastes just right. Mind you I do not use most leavening agents while baking,read below for more information. Despite this my cookies rise fine.Below are my chocolate chip coconut cookies.If don't mind bananas in your cookies this will be delicious. If you don't like bananas you can substitute with coconut oil or applesauce.

 Ingredients

1 1/2 cup smashed bananas
1/4 cup  brown sugar
3-4 tbsp of honey /agave or maple syrup
1/2 tsp of vanilla extract
1 egg or a tbsp or (2 of flax seed & water mixed together set aside for a minute or so and then use)
1/4 cup cocoa powder
1 cup  oat flour (I added 3/4 since the banana adds substance.)
1 cup  chocolate chips
shredded coconut for a dusting on top (optional)



Preheat your oven to 350 degrees.In a bowl cream together your smashed bananas,egg/flax-seed,vanilla extract and sugars. In a separate bowl combine your dry ingredients.Next add in the dry ingredients to the wet ingredients a little bit at a time until fully incorporated. Fold in chocolate chips, drop cookie dough  with a tablespoon on a non stick pan or parchment paper. Sprinkle coconut on them at this stage if you want it toasted or you can sprinkle it after you out take them out of  the oven . Bake at 350 degrees for about 20 minutes.Makes about 6-8 cookies depending on size.Let them cool and enjoy!


Disclaimer : I am not a chef just an experimental learn as I go cook. I don't use most  leavening agents and little salt.
Read here for more http://www.alsosalt.com/sodiuminfoods.html
 I am not a nutritionist but I cook from what I've learned about health and nutrition. I love to share what I've learned with you. I cook in small batches so you can double the recipe to make more.Thanks for reading!Please comment below or share any similar recipes you might have.