This savory recipe is adapted from the Clean Blog and makes 8-10 gluten free flat breads. Socca bread is a nice addition to any meal.
- 2 c garbanzo bean flour (about 2.5 c ground garbanzo beans)
- ¼ cup coconut or olive oil, plus more for the pan
- 2 ½ cups water
- 1 T sea salt
- 2 t cumin
- 1 t ground coriander
- 1/8 t chipotle powder
Serve warm or at room temperature with any filling or topping, such as avocado, hummus, tahini, fresh vegetables, pesto, olives or miso paste. I like to double the recipe and freeze them in a foodsaver bag, they last indefinitely!
Tips for Success:
- make sure the skillet is hot enough before every socca, and DO NOT SKIMP ON OIL
- Use multiple skillets if you have them – this helps reduce the amount of time spent waiting for the skillet to heat back up for the next socca.
- I use fajita skillets which are small and oval, increase the amount of socca batter if using a larger skillet.
This recipe has an asian flare and is my go to; I make some variation of it regularly. It’s fantastic served over greens or kelp noodles, or rolled up in a paleo wrap. The possibilities are endless!
- 4-5 medium napa cabbage leaves, thinly sliced
- 1 large carrot, julienned
- 3 scallions, thinly sliced
- handful of cilantro, chopped
- 8 oz cooked chicken, chopped
- 2 T raw cashews, chopped
- 1/2 small avocado, chopped (optional)
- 1 T sesame seeds (optional)
- 1/4 c Rice Vinegar
- 1/4 c Olive Oil
- 2T Toasted Sesame Oil
- 2T Coconut Nectar
- 1T Tamari or Coconut Aminos
- 1T ginger, grated
- Make dressing: combine sauce ingredients into a small jar, cover and shake well
- Combine cabbage, carrot, scallion and cilantro into a large bowl and add 3/4 of the sauce, stir well. This can be prepared in advance and stored in fridge.
- Just before serving, place chicken, avocado, and cashews on top of vegetable mix and drizzle remaining sauce over top.
- Sprinkle with sesame seeds and serve over greens or kelp noodles, or make a wrap sandwich
This is my favorite sausage, it has a mild but rich flavor. I make a double batch and freeze leftovers for convenience. They are great aource of protein with any meal or as a snack.
- 1 lb ground lamb
- 1 garlic clove, minced
- 1 t fennel seeds
- 1/2 T fresh rosemary, finely minced
- 1/2 T sea salt
- Spread fennel seeds on a baking tray and toast at 350 degrees for a few minutes, until aroma is released. Grind toasted seeds coarsely with pestle and mortar.
- Combine ingredients in a bowl with hands, do not overwork (or sausage will be tough)
- Form small balls and then flatten into patties; makes 9 to 10 2″ rounds.
- Place patties on baking sheet and bake 20 minutes at 400 degrees.
Golden berries, also called goose berries, taste like a cross between a tomato and the sour of a citrus fruit. They’re low sugar and loaded with antioxidants, but only available fresh at certain times of the year, usually they can be found in stores in the spring. This shake is one of my favorites.
10-12 Golden Berries
2 cups coconut or kefir water
1T coconut manna, oil or cream
1T ghee or almond butter, or both
2 t coconut sugar (or 2 dates or stevia to taste)
1/3 t cinnamon
1/3 t ground cloves
1/3 teaspoon chili flakes (optional)
1/8 t ground nutmeg
1/2 scoop vanilla protein powder
1 pinch sea salt
6-8 ice cubes
Process everything in blender except ice until smooth, add ice and blend until slushy. Serve with a straw 🙂
Envigorating way to start the day and support your detoxification pathways.
- 2T apple cider vinegar
- 1-2 t Stevia or Lakanto or to taste (can use molasses, maple syrup, honey, sugar)
- 1/4 teaspoon ground ginger or 1 teaspoon grated fresh ginger
- 1/4 t ground turmeric
- 1 c purified water
- Combine all ingredients in a jar or glass. Cover and refrigerate at least 2 hours and up to a day.
- Shake or stir before serving. Taste and adjust sweetener, if desired. If using fresh ginger, strain through a fine sieve or cheesecloth.
- Pour over ice or top off with soda water, if desired.
This seed bread has a surprise ingredient, you’d never know from tasting it that it’s so nutritionally dense and gluten-free. It’s perfect at tea-time, toasted and with a smudge of avocado or nut butter.
- 1 pound cauliflower rice or florets
- 3T chia seeds
- 3T flax seed meal
- 6T water
- ½ c almond meal or 1/3 c almond butter
- 1/2 t sea salt
- (Optional) 1/4 t turmeric
- (Optional) fresh minced rosemary
- If using cauliflower florets, pulse in a food processor until a rice-like texture.
- Boil the cauliflower rice in a large pot until tender, about 5 minutes. Drain the liquid and allow the cauliflower to cool for a few minutes. Transfer it into a nut milk bag and squeeze out all excess moisture (don’t skimp on this step).
- While the cauliflower cools down, make a chia-flax “egg” by mixing together flax and chia with 6 tablespoons of (lukewarm) water. Set aside and allow the mixture to thicken.
- I n a large bowl combine cauliflower, the chia-flax “egg”, almond meal, and salt until the mixture makes a well-formed dough.
- Press the dough into a parchment-lined baking sheet, keeping the crust about ¼-inch thick. Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch.
- Remove the bread from the oven. Using an additional piece of parchment paper and sheet pan, flip the bread over and bake for another 15 minutes.
- Cut bread into squares and enjoy with toppings of your choice such as avocado, spinach, red onion, boiled egg, cilantro, nut butter…
This versatile salad can be served over a bed of greens, on crackers, or rolled up in a paleo wrap.
- 2 chicken breasts, chopped or sliced
- 1-2 stalks celery, chopped (or carrots, julienne cut)
- 1/2 cucumber or zucchini, chopped
- 1/2 green apple, chopped (or pear)
- 2T red onion, minced
- 3 large dates, minced (or handful of dried black currants)
- 1 bunch flat leaf parsley, cilantro, or basil, chopped
- handful of Pecans, chopped (or walnuts, almonds, or pumpkin seeds)
- combine all ingredients in a large bowl and toss with curry avocado spread. Add extra olive or avocado oil to thin out as needed.
- chill for an hour or serve immediately
This recipe is the result of much experimentation and produces a decadent chocolate treat. The brownies stay moist at room temperature for up to a week, but can be refrigerated or frozen for longer term storage. They won’t last long though, so delicious…
- 3/4 cup raw cacao powder
- 3/4 cup coconut nectar or crystals*
- 2 cups almond butter
- 1/8 cup coconut manna, softened
- 1 T + 1 t vanilla
- 1/4 cup Lakanto Monkfruit crystals
- 1/2 t + 1/8 t sea salt
- optional: chopped walnuts
* If using coconut palm sugar crystals, measure 3/4 cup crystals into liquid measuring cup and add water to the 3/4 cup line. Stir to dissolve crystals in water.
- Preheat oven to 325 degrees.
- mix together everything but the Lacanto and salt in a large mixing bowl
- Add Lakanto and salt; stir to incorporate
- pour mixture into greased 9×12 pan and bake for 15 minutes.
- remove from oven and allow to cool completely.
- Cut into squares and enjoy!
This article is true and profound and worth reading: It’s not what you think
This stuff is easy to make and works as well as the “natural” store-bought versions. The essential oils used in the recipe have strong anti-microbial properties and a refreshing taste.
- 16 oz purified water
- 5 drops peppermint essential oil
- 5 drops tea tree oil
- Empty BPA-free bottle
Combine ingredients in the bottle and shake before each use. Swish a mouthful around before or after brushing and spit out (don’t swallow).