I just made these super yummy and healthy buckwheat pancakes. I hope you get a chance to make these too, so grab a bag of buckwheat flour and cook away!Gluten-Free Buckwheat Pancake RecipeIngredients:1 cup of organic whole grain buckwheat flour1 tsp of baking powder2 tbsp of raw sugar1/2 tsp of salt1 cup of filtered water1 egg beaten (or egg substitute)1 tsp of vanilla extract2 tbsp of melted butterPreheat a griddle or pan lightly with oil or butter. Combine all dry ingredients and mix well in a separate bowl. Add the beaten egg, water, melted butter and vanilla extract to the dry mix and beat well after each addition. Pour some batter into the griddle or pan and cook both sides for 1-2 minutes and continue cooking until the sides are a golden dark brown. Serve with organic fruits of your choice and maple syrup. Enjoy! Makes 2 servings.
Simple Red Lentil Soup RecipeIngredients: (Serves 6)- 1 1/3 cup of red lentils- 7 cups of low sodium vegetable broth- 1 large onion-4 cloves of garlic- 1 large carrot- 2 tablespoons of tomato paste- 1/8 teaspoon of black pepper to taste- 3/4 teaspoon of fine sea salt to taste- chopped mint or cilantro for garnishing (optional)Method:In a large bowl set aside the red lentils, pick and rinse thoroughly. If preferred, submerge the red lentils in water overnight to speed cooking for the next day. Finely chop the onion, garlic cloves and carrot. Combine the low sodium vegetable broth, lentils, onion, garlic, carrot and tomato paste and bring to a boil over high heat. Continue to cook in low heat and simmer uncovered. The vegetables will be tender and lentils will begin to soften while falling apart. Cooking time is approximately 25 minutes. Turn off the heat and quickly transfer the soup into a blender in small batches. Blend until the soup is creamy. Serve with black pepper and sea salt as desired. Garnish with mint or cilantro and enjoy!!Note: Please use caution when blending hot liquids. Hold the lid down firmly with a kitchen towel and blend in low speed.
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