We use these for breakfast lunch and dinner with a slight variation listed in the instructions
Course: Breakfast, Main Course
Keyword: vegan, wraps, gluten free,
Author: The Healthy Grandma
1cupchick pea flour
1/4 tsponion powder
Toss ingredients into high powered blenderMix on high for one minutePour about 1/4 cup onto heated Teflon pan swirling around to cover bottomIn about a minute the sides will peal upUsing a plastic spatula, flip the wrap over and cook for about 60 secondPlace on plate and make the next oneFor crepes: Replace turmeric, garlic, onion powder with 1 teaspoon Stevia liquid & 1 teaspoon vanillaFor Spinach Wraps: Replace turmeric, garlic, onion powder with 1/2 cup packed raw spinach
This is one of our favorites and I make enough to last the week so I can throw it on a spinach or turmeric wrap (recipe to come). It’s high in protein and for anyone who has heard the estrogen rumor regarding tofu, no worries. The female hormone in tofu/soybeans will affect plants not humans and it’s an excellent source of protein. Keeping you from tofu is one of the many old wives tales put out by the food industry to make you unhealthy. If you are on an egg restricted diet like me, this recipe is a must!
Block of extra firm ORGANIC Tofu
1/2 teaspoon turmeric powder
Any leftover veggies in your fridge that wet your appetite
3 broccoli florets
1/4 red pepper
1 tablespoon olive oil
Prep your tofu
Carefully open your tofu and allow the water to drain. I will gently squeeze the tofu and remove excess water. Place the tofu on a towel, cover and place something heavy on top to get all the extra moisture out. Set to the side.
Prep your veggies
Wash and chop veggies into the size you prefer. I just toss the spinach in because it shrivels quickly
Place the oil in a large pan on medium heat
Add veggies and move around the pan, coating the bottom of the pan in oil
Push the veggies to the side of the pan
Crumble tofu into pan and stir it to keep it from sticking
Cook for approximately 5 minutes and add the turmeric to the tofu and stirring it in
Cook for another 5 minutes
Push the tofu and veggies together to combine and cook for an additional 5 minutes
When ready, your tofu concoction will look like eggs and it tastes pretty darn close
These cinnamon rolls are named after my granddaughter because after her detox I asked her what the one food she missed the most after being diagnosed with Celiac at age 6. Her answer: Cinnamon rolls. I told her that was an easy one because I could make them. Even my husband didn’t believe I could make them taste like real cinnamon rolls. I proved him wrong and now they’re a family favorite!
We cook with no grains or eggs. This recipe is vegetarian and not vegan because of the honey. I think you could substitute maple syrup and make it vegan but I haven’t tried.
(I double this recipe and freeze batches for easy prep later)
1 ½ cup finely blanched almond flour
¾ cup potato starch
½ cup arrowroot starch
¼ cup tapioca starch
1 tablespoon cinnamon
½ teaspoon salt
1 tablespoon honey
1 teaspoon apple cider vinegar
1 tablespoon olive oil
4 teaspoons yeast in ½ cup warm water prepare at the beginning and set aside
3 tablespoons flax seed & 9 tablespoons water mixed and set aside (replaces 3 eggs. You can use eggs if they don’t bother you). My husband can eat eggs with no problem but he prefers to bake with flax replacement too because he says it tastes better. Give it a try.
Directions: Mix dry ingredients well. Add wet ingredients (I add the honey to the warm yeast mixture so it pours easily into the batter. Mix thoroughly. Cover bowl with a thin cloth and set in a warm place for an hour. If you have rapid rise yeast follow the directions on the package. After one hour, punch down and allow to rise for 30 more minutes.
Cover your prep surface with a sprinkling of tapioca flour or arrowroot flour. Press out the dough (add more flour to the dough if it’s sticking. I’ve added as much as a ½ cup on the outside to get it dry enough for rolling). Once the dough is pressed out and you’re able to roll it, sprinkle cinnamon liberally over the top then roll up the dough so you have a log.
I cut the dough in 1-inch sections and place in our air fryer on 350 with foil lining the bottom for 15 minutes. You can also make in the oven on a cookie sheet after lining with a bit of olive oil. Cooking time may vary.
¼ cup natural maple syrup
1 tablespoon butter
Directions: Warm on stove-top or in the microwave and pour lavishly over cooked cinnamon rolls. ENJOY!
My granddaughter, Shaylee, with Celiac Disease has an upset stomach today. On the search to discover the cause, I came across this article about citric acid. You know, that natural stuff that comes out of fruit. It’s no longer natural and it’s no longer made from fruit. Try black mold because we all want to eat black mold, right?
I’ve known the evils of citric acid for awhile now but this is a well-written article that will help you make up your own mind.
When you feed sugars to black mold (usually corn syrup) it creates citric acid and it’s much cheaper than using natural lemon so why not save a few cents when you mass produce food?
The most common place citric acid is found is all processed foods. But, the saddest of them all is baby food.
Shaylee’s mom is putting her back on strictly green juice and we’re hoping she’s better by tomorrow. She went 15 days without a problem (first time pain free in 2 1/2 years since Celiac diagnosis) but a little dried organic fruit with citric acid added did her in. Tomorrow I’ll make some yummy grandma candy and send it to her. It’s 100% grandma guaranteed because I make it myself and see everything in it. I’ll post the recipe soon.
The citric acid made with black mold is conveniently organic. Remember my motto: If you need to read a label, think twice.
This has been a family and friends adventure to health. There are so many people involved in our search for a healthy life from grandchildren to people I meet at the store when buying our vegetables and I can’t thank them enough.
I follow so much of what the Medical Medium says because it makes sense and he helped me when I had little time left. Joe Cross and Fat Sick and Nearly Dead, movies 1 & 2 are constant inspiration and I recommend everyone watch them. Then we have Jason Vale and Super Juice Me available on YouTube. His documentary reinforces my own thoughts. If you have a favorite movie or article about juicing for health, please comment below.
If you need to read a label, you need to think carefully before you buy.