Whenever I make tortillas, I wonder why I don't make them more often. They are so easy, generally taking 20 minutes tops and you can't beat homemade tortillas. I love to use Spelt and Kamut flours with a little white. You can substitute some of the water for a veggie puree and add spices as well to make them what you want. Make extra and freeze them for later!
1 1/2 cups whole grain flour
1 cup white (or use all whole grain)
1 tsp. salt
1/3 c. coconut oil
1 cup hot water or hot water with veggie puree
Mix the flour and salt together and any spices desired. Chili powder or cumin
are great! Cut in coconut oil with a pastry knife or two knives. Stir in hot water or puree mixture till combined. To make a puree, put one cup hot water in the blender with 1/2 cup veggies of choice. I love red bell peppers and spinach or even some salsa! Use 1 cup of that mixture. Add more flour if needed. You want it pretty soft.
Roll into a thick snake and cut it into desired portions, keeping the balls covered. The recipe usually makes 12 medium or 15 small tortillas. Roll into circles on a floured surface. Cook till golden on both sides on a hot skillet. Put into a covered container or between a slightly moistened towel and stack them together. The steam helps to soften them. Store in a ziplock or air tight container in the fridge or freeze.
When life gives you tomatoes, make lots and lots of salsa! I love summer gardens. Salsa is so variable and each batch is different so play around with the ingredients to get the right flavor for you. My batch today went a little something like this:
I roasted a good bowl of tomatoes till a bit soft and a little charred. I mostly skinned them, cut off the tops and in half. They went into the blender for a little pulsing.
Those crushed tomatoes were added to the recipe as follows:
2 1/2 pounds Roma tomatoes, fresh or roasted
2-3 cloves garlic, minced
1 t. salt
1/2 t. cumin
1 T. honey
1/4 t. dried chipotle pepper, more as desired
1 jalapeño, seeded and chopped
1/2 lemon or 1 lime, juiced
1/2 bunch chopped cilantro
3-4 T. chopped scallion or white onion
I love to add a good sprinkle of Tajin seasoning
Add all ingredients to a food processor or blender and pulse till just barely mixed, not soupy. Let chill. Add more seasoning as desired.
This pasta is a summer gardners favorite because it uses up the plentiful tomatoes, zucchini and basil. I could eat this every day. It is so light and delicious and just smells like summer to me! Best part is that it takes 15 minutes tops!
About 4 cups cooked pasta of choice. Usually half bag of spaghetti.
I love Tinkyada brown rice pasta and quinoa macaroni at Costco.
2 cups chopped zucchini
4 cloves garlic, minced
2 or more cups chopped roma tomatoes or halved Cherry tomatoes
1/2 c. or more chopped fresh basil
1/2 c. or more Fresh parmesan
Cook pasta till al dente.
Sauté zucchini and garlic in olive oil till barely tender. Add in tomatoes and basil
and heat until tomatoes are soft and juicy. Add in noodles and fresh parmesan. Let
the cheese melt and add in salt and pepper to taste!
These hearty pancakes are such an easy, dairy free way to make breakfast happen. You can make them gluten free by using gluten free oats as well.
2 large or 3 medium bananas
2 T. coconut oil
1 T. maple syrup
1 cup oats
1/2 t. baking soda
1/s t. salt
1/2 t. cinnamon
1/4 t. nutmeg
Add all ingredients to the blender and blend till smooth. Cook on a griddle
and top with maple syrup and fresh fruit. Eat them plain or with nut butters as well for a great protein snack!
If you are like me and are picking 3-4 zucchinis a day, you need to find every possible way to use them. This recipe turned out so good and was full of so many veggies, even my abundant white eggplants I can never seem to use up. I love to top baked sweet potatoes with chili. Even better on sweet potatoe fries! I would have loved adding some avocado on top but I was fresh out. You can really customize this recipe any way you want.
2 medium zucchini or 1 zucchini/ 1 small eggplant
1 medium onion
1 cup chopped green pepper
1 cup chopped red pepper
1 jalapeño pepper
3 cloves garlic
3 T. avocado oil
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
2 15 oz cans pinto beans
1 15 oz can black beans
1/4 cup fresh cilantro
1/4 cup fresh parsley
2 T. chili powder
1 tsp. smoked chipotle pepper to taste or just additional chili powder
1 T. honey
1 tsp. salt
1 tsp. cumin
Chop all veggies and herbs. Saute the zucchini, eggplant, peppers and onion in oil until tender. Add in remaining ingredients. Bring to a boil then let simmer, covered for about 30 minutes or until all veggies are tender. Add more salt or chili powder
To make sweet potatoes; scrub and prick potatoes, bake at 350 0ver foil till tender, about 30-45 minutes depending on the size.
Hi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker