Thursday, October 17, 2013

Vegetable Paella di Farro

Having a dinner party?  This is the perfect recipe to cook.  It involves some prep time but then goes in the oven and your done.  The recipe serves 4 but you can definitely double if needed.  I really liked using farro instead of short grain white rice.  The paella ends up having a bit of bite and is much healthier.  I had rave reviews on this one!

Vegetable Paella di Farro

2 tbsp coconut oil
1 large onion, chopped
3 garlic cloves, diced
6 large peppers, mixed variety, sliced
1 tsp sweet paprika
1 tsp turmeric powder
1 tsp coriander powder
1/4 tsp chili powder
1-2 tsp salt
2 small zucchini, sliced
1 1/2 cups farro
4 cups vegetable stock
1 cup kalamata olives, pitted
1 cup artichokes, canned or from a jar, quartered
2 tbsp parsley, chopped
1 tbsp cilantro, chopped


1. Preheat oven to 350 degrees Fahrenheit. In a oven safe very large pan heat coconut oil.  Add onion and saute until soft.  Add garlic and cook for 1 minute.  

2. Mix in peppers and all spices and cook until soft.  Mix in zucchini and farro then add the vegetable stock and bring to a boil.

3. Place in oven and cook for 1 hour and 20 minutes, do not mix.  Try farro, it should be soft but have a little bite.

4.  Take out of oven and mix well cover and let cool for 10 minutes.  Add olives, artichokes, parsley and cilantro and mix.  Serve immediately.  

Monday, October 7, 2013

Banana Buckwheat Pancakes

Banana Buckwheat Pancakes

1 cup buckwheat flour
1 cup whole wheat flour, or other flour of choice
1 tsp baking powder
1/8 tsp salt
2 cups coconut milk
1/2-1 cup soy milk, or other milk
3 bananas
2 eggs
1 vanilla bean, seeds scraped out


1. Mix all dry ingredients together.

2. Whisk all wet ingredients together.

3.  Mix wet and dry ingredients together.  Add more milk as needed to get a nice constancy.  If you run the whisk through the batter and the lines only stay for 2 to 3 seconds your batter is the perfect constancy.

4. Cook with coconut oil on a griddle pan.  Load with jam yogurt.

Jam yogurt

1 cup good quality yogurt, not the non-fat type
4 tbsp jam, we used cherry jam

1. Mix together in a bowl and load onto pancakes.