This is a modified version of a recipe posted by Life in the Lofthouse. My version was made gluten free and reduced/modified the amount of sugar used. 3 cups sliced peaches 1/2 cup cane sugar ½ cup butter, softened 1/2 cup gluten-free flour 1/2 cup […]
Author: Louise Racine
The many nutritional benefits of turmeric and ginger are well known. This recipe was one shared in our recent Ayurvedic Cooking workshop facilitated by our dear friend and colleague Kamlesh Tukrel. Simple to make and delicious. 11/2 cups unsweetened coconut water or filtered water. 2 […]
Savoury, flavourful shakshuka is a dish of tomatoes, onions, peppers, and garlic, commonly spiced with cumin, paprika, cayenne pepper, and cinnamon that can be served as breakfast or dinner. Apparently the dish is popular in Mediterranean and Middle Eastern regions though its more recent egg and vegetable-based form originated in North Africa. This version was a hit with recent full moon diners.
2 tbsp olive or avocado oil
1 large onion diced
1 medium bell pepper, chopped
6 cloves garlic, minced
1 680ml jar crushed organic tomatoes
2 tbsp maple syrup
himalyan salt to taste
4 tsp smoked or sweet paprika
4 tsp. chili powder
2 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp each cardamon and coriander
1/8 tsp cayenne (to taste)
3 15 ounce cans chickpeas (rinsed and drained)
13 kalamata olives (pitted and halved)
Heat a large heavy dutch oven over medium heat. Add oil, onion, pepper and garlic. Saute for a couple of minutes, stirring frequently, until soft and fragrant.
Add tomatoes, maple syrup, salt and spices. Stir to combine. Bring to a simmer over medium heat and cook for a couple of minutes.
Stir in chickpeas and olives. Reduce heat to low and simmer for 15-20 minutes.
Taste and adjust seasonings as desired. Serve with bread, rice, or pasta. Garnish with fresh parsley or cilantro.
Variation: To serve with eggs, about 10 minutes into simmering, crack in eggs. Cover and simmer an addition 10 minutes or until eggs are done to your preferred level of doneness.
This recipe works equally well with other types of flour though the texture with a gluten free blend is surprisingly good. 2 cups gluten free flour mixture2 teaspoons gluten free baking powder1/2 teaspoon sea salt1 1/2 cups sparkling water2 tablespoons olive oil1 tablespoon pure maple […]