Category Archives: recipes

Flax Seed Crackers

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I don’t have any gluten intolerances or issues, but I do enjoy some gluten-free foods and from time to time it’s nice to switch it up a bit. Most recently it’s been boxes of Mary’s Gone Crackers gluten-free crackers (herb or plain, thank you). I think I’m addicted to them and I wonder if there is crack in them. (I’m kidding!) I figured this was something I could possibly make so I looked up recipes online and found one and tweaked it a bit. This recipe has endless possibilities too. Rather than just use whole flax seeds, next time I will have to grind half of them up. I think I would also use more brown rice and perhaps some barley or sesame seeds too. You could probably use any grain or maybe even nuts too. Maybe also add a little Bragg’s Amino Acid, or possibly go the sweet route and add cinnamon and a wee bit of sugar and omit the olive oil. Anyway, as I said, the following recipe is pretty adaptable to one’s palate.

  • 1/2 c. flax seeds
  • 1/3 c. water
  • 1/2 c. quinoa (or 1/4 c. quinoa and 1/4 c. brown rice as I did)
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking powder
  • 1 TB extra virgin olive oil (or canola, or you can omit oil)
  • 1/2 tsp. dried rosemary, thyme
  • Dash of freshly ground black pepper

Soak the flax seeds in the water for about 15 minutes. If you want more savory crackers, omit the salt and add a dash or two of Bragg’s or gluten free tamari sauce).

Put the quinoa and brown rice in a food processor and grind up until it’s about flour consistency. (Note: Here is where a coffee/spice grinder might be better as I found my Kitchen Aid didn’t do such a good job…which I found surprising).

In a small bowl, add the ground quinoa/brown rice to the flax seeds and then add salt, evoo, and whatever dried herbs you wish. Stir until combined.

Using a small spatula, flatten on a baking sheet lined with parchment paper. Now, this will take a little time and effort to spread the dough around. I found it to be easier if I used my spatula and spread from the center of the dough, toward the edges. I also realized after baking that my crackers could be a tad bit thinner.

Bake at 375 for about 15-20 minutes. Keep an eye on them too. Then flip over and bake for maybe another 5 minutes. Don’t let them get too brown, or else they’ll taste burnt (yuck).

Cool and break into pieces. Store in airtight container.

Pesto, Numerous Ways

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It’s been scorchingly hot these past few days in NYC. I’m not a hot weather sort of girl and I seriously don’t want to make my apartment hotter by using the oven when the A/C is running. Even though, I have been itching to bake. Ah, hopefully it will cool down in the next few days. But, I digress.

What’s more simple and yet kind of fancy at the same time than freshly made pesto? I try to not buy the store bought stuff, even though it can be a time saver in a pinch because, for me, nothing beats fresh pesto. Plus, you can freeze single use portions in an ice cube tray and use throughout the year. There are so many greens out there now at farmer’s markets, so let’s use them! Rather than make tradional pesto with basil I like to use different greens like arugula, spinach, or kale. I don’t really have a written down recipe, so what’s below is an estimate that you can tweak to your liking. I usually add some toasted almonds or walnuts too which brings an additional flavor element to the pesto. Use on pasta, grains like barley or farro, potatoes, homemade pizza, or steamed veggies.

I use spinach in this recipe, but this recipe is highly adaptable. Use whatever greens you have on hand.

  • 1 bunch (or 2, if small) of spinach, cleaned, patted dry
  • Handful of toasted almonds
  • 1/4 – 1/3 C. extra virgin olive oil (or more if necessary)
  • 1 clove of garlic, chopped.
  • Salt and pepper to taste

Combine all ingredients in food processor until well blended. I omitted the cheese above, but do sometimes add a bit of good quality pecorino. I also add red pepper flakes to give it a bit of a kick. I used this pesto on pasta, but also tried it on farro which was equally delicious. To me, pesto is summer…eaten hot or cold. Enjoy!

Jicama, Carrot and Radish Salad

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Sometimes vegetables intimidate me. I see them in the market but don’t buy them because I am not sure what to do with them, but it doesn’t mean I don’t enjoy eating them. I used to feel this way about jicama until I just bought one and made a salad one day. Then I wondered why I waited so long. It’s pretty light, even though it starchy. Hm, I bet it’d be quite good if it was pickled. Sometimes I like to mix it with apples, other times I like it with radishes and carrots as a side salad to a burrito. It’s also pretty tasty when paired with some chili powder and cilantro, lime and peppers. My point? Don’t be intimidated by “weird” fruits and vegetables. I swear, someday soon I will tackle artichokes.

Jicama, Carrot and Radish Salad

  • 1 head of jicama
  • 1 small bag of radishes, sliced thinly
  • 1-2 carrots diced
  • 2 tsp. extra virgin olive oil
  • 2TB white balsamic vinegar
  • Juice of one lime
  • Handful of cilantro chopped
  • salt, pepper to taste.

Peel and dice jicama, add sliced radishes, carrot, and remainder of ingredients. I usually let it sit for a bit so the flavors can marinate.