Amaranth Porridge

Ama­ranth seeds may be tiny but they are nutri­tion pow­er­hous­es.  These tiny lit­tle seeds are a great source of pro­tein ( 9g per 1 cooked cup) as well as con­tain iron, mag­ne­sium, zinc and fiber.  Unlike oth­er grains, they also pro­vide the essen­tial amino acid, lysine.  Most peo­ple get enough lysine from meats, cheese, fish and eggs but if you are veg­an or an ath­lete...
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Socca, a Healthy Crêpe for Vegans and Carnivores alike

I was going through my old recipes when I dis­cov­ered this deli­cious treat.  Soc­ca is pop­u­lar in the south of France, where it’s eat­en hot off the grid­dle with a cool glass of wine.  Besides the fact this recipe only requires 3 ingre­di­ents (not count­ing the salt and pep­per), it’s so easy to make.  The thin­ner you make them, the crispi­er and bet­ter they taste. Makes 8...
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Wheat Tortillas

I’ve tried many of my own ver­sions of wheat tor­tillas, some good, some not so good but I real­ly love this recipe from Diana Kennedy’s book The Art of Mex­i­can Cook­ing. Instead of using veg­etable short­en­ing I’m using coconut oil.  The ver­dict is still out on the tout­ed ben­e­fits of coconut oil, it’s been found to increase the good (HDL) as well as the bad (LDL) cho­les­terol but...
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Steel-Cut Oatmeal

  Peo­ple tend to shy away from steel-cut oat­meal because it takes a long time to cook,  I’m not going to tell you oth­er­wise.  It takes about 30–40 min­utes of cook­ing time. But on week­ends or on days when you need to be more than just fueled, spend some extra time to make a break­fast that nour­ish­es and sat­is­fies your body from the inside out.   Eat­ing 3⁄4 cup of...
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