Looks so good – and totally clean! Not to mention I LOVE baking. Here’s the link for the pictures:
And she has more Clean recipes here! http://www.neetashealthyplate.com/p/clean-recipes.html
I had never heard of socca before but it’s like a garbanzo pancake or crepe: http://en.wikipedia.org/wiki/Farinata Yum! (Can you tell I’m hungry after my dinner juice?)
2 cups Chickpea flour ( also called gram flour or garbanzo flour)
2 and 1/4 cups Water
4 tbsp Olive Oil
Fine round slices of zucchini
Half a red onion lightly caramelized in olive oil (optional)
1 tbsp of Herbes de provence (or mixed dried herbs)
sea salt to taste
Fresh thyme (optional)
Lots of black pepper
This makes two trays of Socca. You can half the ingredients and make
just one, but use 1 tbsp of oil in the batter, and 1 and a 1/2 on the tray.
Add water little by little to the flour and whisk till well combined
and there are no granules left. The batter should be totally smooth.
You might need to add a little more water.
Add 1 tbsp of olive oil, salt and the herbs. Mix then leave it to rest
for around 20 to 30 minutes.
Heat the oven to 200 C (400 F) and warm a baking tray or cast iron oven pan
for a few minutes.
Pour 1 and a 1/2 tbsp of Oil on to the tray and move the tray to spread
the oil all over. Pour the batter on the oil till you get around 1/4″ thickness
or even slightly less.
Spread the onions over it then lay down the zucchini slices.
Crush fresh thyme over it and sprinkle some salt and pepper.
Bake it for 15 to 20 minutes till it is set and a knife comes out clean.
Drizzle some olive oil over and eat it warm.
We ate these slices of Socca for lunch with a big bowl of greens
and a yummy ginger and garlic roasted broccoli.
Gluten Free Crackers (from Jenny on Clean site)
1 cup gluten free flour (chestnut, coconut, brown rice, buckwheat, millet, etc.)
1/2 teaspoon celtic sea salt (or any coarse, REAL non table salt)
2 tablespoons coconut oil (or olive oil or any other clean oil)
Preheat oven to 400
Dust 2 baking sheets with gluten free flour or use a baking stone.
Mix ingredients together by hand or in food processor until combined.
Add 1/4 cup water and continue to mix until it holds together but isn’t sticky, adjusting water as needed.
Roll out dough until 1/4 thick or even thinner . .. adding flour as needed.
Score lightly with a sharp knife if you want to break them into rectangles or squares later on and using a spatula peel up to transfer crackers on the prepared sheet or stone.
Bake until lightly browned- roughly 10 minutes
Cool on a rack and serve warm or keep at room temperature in an airtight container for a few days.
Add any herbs, spices, nuts or seeds for delicious variations. Nutritional yeast and dill are one of my favourites for a cheesy taste!
(Adapted from Mark Bittman’s recipe in How to Cook Everything Vegetarian)
Here’s supposed to be a good replacement for soy sauce and available at Whole Foods: http://www.coconutsecret.com/aminos2.html
Black Forest Smoothie: I c Almond Milk; 3/4-1 cup Frozen Sweet Dark Cherries; 1-2 TBS Chopped Almonds or a TBS Almond Butter; 1/4-1/2 tsp Cinnamon; 1-2 TBS Cacao (or GOOD Organic Dark Cocoa); 1 TBS Ground Flax Seed or Chia (or Move); Chocolate (or Vanilla) Nourish or other Protein Powder – use max amt Cacao/Cocoa if using Plain or Vanilla. (I use Carob as I have a Chocolate Sensitivity.) I do not sweeten, but you may use a packet of Stevia, if you like. Play w/amounts until YOU like it… Enjoy! ;p”’ PS Greens Hide well in this, if you want to add some… (everybody on the forum raves about this….I haven’t found cherries so I’ll prob substitute raspberries or something)
http://www.everydayexposures.com/ Recommended by Dr. Junger, this looks like a great (if rather worrisome) site that gives info on common toxins in our products/homes.
http://www.ewg.org/ Environmental Working Group – looks like they have a ton of consumer safety info & advocacy. Like, which foods to buy organic, which sunscreens to wear, etc.