Leeks pie

ImageLeeks are my favourite seasonal vegetable in the winter. With their unique combination of flavonoids (nutrients that work as antioxidants in your body) and sulphur (which is needed for the biological activity of enzymes), leeks are an awesome super food to boosts your immune system.

 I make my leek pie with home-made chestnut flour (or with einkorn flour, if you can tolerate it). It is just delicious. Like all my recipes, they’re simple quick and yummy.

Ingredients

For the dough:

  • 1.5 cup of chestnut flour
  • 3 tablespoon of extra virgin olive oil
  • 1/2 tea spoon of salt
  • 1/2 of a goat yoghurt

For the pie filing:

  • 2 cleaned and sliced leeks, white and light green parts only
  • Mustard (if like me you’re on a gluten free diet, you must check if it contains wheat before using it!)
  • 1 tomato
  • 0,4 pounds of goat cheese
  • Salt, pepper

Directions

Place the chestnut flour in a bowl. Add the olive oil, the yoghurt and the salt.  Knead together until the dough is soft and a little spongy, add a little more olive oil if necessary.  Form into a ball, cover with a damp cloth and keep in a warm place for an hour or until ready to use.

When you’re ready, preheat the oven to 375˚F.

Roll out the pie dough in a circle large enough to cover the bottom and sides of the pan.  Lay the dough in the pan, crimp the edges.  Put the dough in the oven for about 15 min.

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In a pan put water and make it boil. Add leeks.  Cook over low heat for 15 minutes, stirring frequently to soften.  When done, remove from the water and allow cooling a few minutes.

After 15 mn in the oven, get back the dough, spread a thin layer of mustard on the dough. Add over it the leeks, the sliced tomato, the sliced cheese, salt and pepper.

Bake for about 40 minutes.  Let the pie sit and cool for a bit before slicing it.

Enjoy!

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GLUTEN ALERT (2)

gluten freeI was surprised to learn that a number of soy sauces contained gluten. It’s key to check on the bottle if it doesn’t contain gluten. When you’re eating outside, it can be tricky to ask the waiter… who probably doesn’t have a clue on what you’re talking about.

Life is so difficult sometimes… especially when one choses to remain healthy against the odds.

Craving for wheat

food-cravingMy first two months without wheat were quite difficult. I experienced huge cravings for a piece of bread. I didn’t realize I was so dependent on this kind of food. I must have experienced what smokers or users must experience when they stop using.

But as I said in my previous post, the immediate feeling was so good that it motivated me to keep being a gluten free person. I lost, within three weeks, seven pounds even though I largely compensated wheat with sweet foods like chocolate and all kind of candies. Sweets helped me overcome cravings. After a couple of month the craving stopped and I reduced my consumption of sweets.

Now I feel great!

What a breakfast!

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Diet is my religion. Especially when it comes to breakfast. When you do not tolerate gluten or dairy, beginning the day can be a little tricky.

For a year now, I eat a delicious breakfast, loaded with vitamins, fibers, omega 3 and minerals. It’s a bit complicated to prepare, as you do have to eat it just after you have prepared it, otherwise it goes off!

Portions are essential – therefore I do not recommend doing it for more than one person at a time.

Ingredients

  • 1 tablespoon of flaxseed
  • 1 tablespoon of sesame
  • 2 tablespoon of canola oil (you can replace it with sesame oil or flaxseed oil but these are more expensive)
  • 1 tablespoon of various nuts (pumpkin seeds, brazil nuts, almonds… whatever you want)
  • ½ banana
  • ½ lemon
  • Fruits (if possible pick red fruits, rich with anti oxidants, but avoid water melon and oranges which are not easy to digest).

Recipe

Mash with a fork the banana for aprox 3 minutes until it becomes brown and liquid.

Put the flaxseed and the sesame seeds in a coffee grinder and grind them for apron 3 minutes. They have to be completely ground for you to digest them.

Put the powder in a plate.

Grind or smash the nuts with a pestel. Add them in the plate.

Squash the lemon.

Add the canola oil, but no less then two tablespoons.

Gently blend with a spoon.

Eat it with fruits.

Enjoy!

Believe me, with that power breakfast, you will be able to start your day and won’t be hungry till lunchtime.

To save time in the morning, I set the previous night all the ingredients on the kitchen table.

Lemon mousse

lemon mousse2

This is one of my favorite desserts. It contains no gluten and no dairy productat all and thanks to the lemon it alkalinizes your body. 

Ingredients

  • 1 silky tofu (14 ounce)
  • 3,5 once of sugar
  • 2 lemons
  • 15 drops of lemon of essential oils

Preparation

Squeeze the juice of the lemon in a pot; add the sugar then over medium heat. Wait until the mixture caramelizes.

Put the silky tofu in a blender and blend during 5 minutes. Then, add the caramel then the essential oil. Blend for 30 seconds.

Put the mixture into little cup and store them in the fridge for eight hours.

Enjoy!

Einkorn spaghetti with Walnuts and Anchovies

spaguetti noixThis is a simple and healthy pasta recipe. It is simple and quick to make.

 Ingredients

  • 1/2 cup shelled walnuts (2 ounces)
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 4 anchovy fillets, coarsely chopped
  • 3/4 pound of spaghetti
  • 1/4 cup of minced flat-leaf parsley
  • freshly ground pepper

1. Begin heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts on a baking sheet in a 375-degree oven for just a few minutes until fragrant or in a pan over medium-high heat, stirring constantly. When the walnuts smell like they’re beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.

2. In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle, and add the anchovies. Cook, mashing the anchovies with the back of your spoon or with a fork, for about 30 seconds until they begin to fall apart and melt into the oil. Add the walnuts, stir together for about a minute and remove from the heat.

3. When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time. When the pasta is almost done, add 1/4 cup of the pasta water to the pan with the walnuts and anchovies, and reheat over medium heat.

4. When the pasta is ready, drain and toss with the walnut and anchovy mixture. Add the parsley and pepper. Adding salt won’t be necessary as anchovy fillets are already salted.

Enjoy!

Einkorn flour

einkornwheat-300x185Einkorn is an ancient grain, and is known as the oldest variety of “wheat.”  Einkorn was first cultivated 5,000 to 10,000 years ago. It is classified as a “diploid” because it only has two sets of chromosomes. Modern wheat varieties are classified as “hexaploid,” having six sets of chromosomes, due to a long history of hybridization.

Since einkorn is such an ancient grain and the only known diploid classified variety of wheat still known to exist today, there has been considerable interest in the issue of gluten toxicity.

Einkorn does contain gluten, and so those desiring to avoid all gluten are not recommended to consume einkorn. But for me it seems that I can digest it. I don’t eat it every day but from time to time I indulge myself with some eikorn pasta, bread or even cakes. And it is very yummy.