wheat spelt tortillas for optimum flavor, fiber and nutrition.
Yields: about 3 dozen crisps
4 spelt tortillas (9-inch), preferably made from whole wheat spelt
Extra-virgin olive oil, as needed Pinch of sea salt and freshly ground black pepper
Preheat oven to 350° F.
Using a mister or pastry brush, mist or brush both sides of each tortilla with olive oil. Stack the tortillas and cut the stack
into 8 wedges. Arrange resulting triangles in
a single layer on baking sheets and sprinkle with sea salt and freshly ground black pepper. Bake for 6-7 minutes, or until crisp and turning golden. Watch carefully after 5 minutes to avoid burning. Let cool before serving; they get crispier as they cool.
Sweet Potato Rolls with Haricot Verts & Pecan Pesto This party favorite is sumptu- ous enough to be considered a small plate entrée when served on a bed of wild rice. Sweet potatoes are a rich source of antioxidant beta-carotene
(pro-vitamin A), vitamin C, minerals and hunger-quenching fiber. Haricot verts (small and slender immature bean pods) are abundant in bone- building vitamin K, silica, calcium, magnesium and phosphorous. Soaking the pecans for the pesto makes them lighter, more digestible and yields deli- cious, nutritious results.
Yields: 10-12 rolls (dairy-free, gluten-free)
Sweet Potato Wrapper 2 sweet potatoes, peeled 2 tsp olive oil Pinch of sea salt Several fresh basil leaves, torn in half (to roll inside)
Preheat oven to 350° F. Peel the sweet potato and cut the ends off. Slice thinly, lengthwise. If the potato is long, first cut it in half across the middle. Lay pieces flat on a baking sheet. Bake 10 minutes until soft. Allow to cool and gently rub with a drizzle of olive oil and a pinch of salt. If wrappers must stand for any length of time, cover after cooled.
Haricot Verts or Green Beans
30 haricot verts or 18 green beans, cut in half and sliced lengthwise
2 tsp tamari or soy sauce 1 tsp umeboshi plum vinegar ½ tsp agave nectar or maple syrup Enough filtered water just to cover the veggies in a small saucepan
Haricot verts are thin enough to
leave whole. If using green beans, slice in half lengthwise. If green beans are extra-long, cut them in half before slicing. Place haricot verts or sliced green beans in a small saucepan. Mix together tamari or soy sauce, umeboshi plum vinegar and agave nectar or maple syrup and drizzle over the vegetables.
cover the beans.
Add just enough filtered water to Bring to a gentle simmer uncov-
ered over medium heat. Reduce the heat to low and cook for 5-10 minutes, or just until tender. Do not disturb the veggies by stirring while they cook; they should remain firm. When tender, remove from the liquid with tongs and set aside in a bowl.
Continue cooking the liquid, stir- ring occasionally until it is reduced and the resulting marinade becomes syrupy. Pour over haricot verts or green beans and toss to coat. Let stand while pre- paring the remainder of the dish.
Pecan Pesto
¼ cup pecans 3 cups packed basil leaves
1 Tbsp walnut oil or extra-virgin olive oil ½ tsp sea salt 3-4 Tbsp extra-virgin olive oil
Soak pecans in 1 cup
filtered water for 1 hour. Drain and rinse. Pat dry with a
natural awakenings December 2011 43
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