Monday, October 14, 2013

Pancrépes :: The Illustrated Recipe

This past weekend my sister-in-law turned me on to these amazing flourless pancakes that consist of just two (!) ingredients: eggs and bananas. Of course, you can add other goodies as you like. My husband and I are in love with this oh-so-simple recipe that allows us to eat pancakes guilt and gluten free — woohoo!

The Simplest Gluten-free Pancrépes Ever
Makes 4 cakes / Serves 2
  • 1 mashed banana
  • 1/2 tsp. cinnamon (optional)
  • 2 eggs
  • 1 Tbsp. oil for pan (ghee or coconut oil)
  • 1/4+ cup crushed walnuts (optional)
In bowl, mash banana with a fork then stir in two fresh eggs and a few dashes of cinnamon; mix well. Add walnuts if desired. Heat oil in frying pan. Pour a 1/4 cup of mix into pan for each pancake. Brown to your liking, then flip with spatula and brown other side. Serve as is or with a side of berries or smear of jam.

Update 01/14/14: I recently illustrated this recipe and submitted it to a great site for artists who love to "draw and cook" (see topmost pic) — check out all the wonderfully illustrated recipes (and cookbooks!) here. You're free to print my illustrated recipe out for personal use. Also, I created an alternate design for these fun, fresh tea towels. Order your fabric today and sew one up for your bestie!

Saturday, June 29, 2013

Tahini Sauce

tahini sauce recipe
Hot summer days call for easy cooling dishes like gazpacho soup or garden-fresh salads. Even Vata constitutions can enjoy raw vegetables this time of year, especially when combined with a nutrition-packed dip like hummus or tahini. This tahini sauce recipe is my latest fave — it's great to have on hand for healthy snacking all season long and it's extremely versatile as a spread, dip, sauce, or dressing.

Tahini Sauce
  • 1 c. toasted white (hulled) sesame seeds (toast in dry skillet until lightly golden brown)
  • 1/4 c. olive oil
  • juice of one small lime (2-3 Tbsp. lime or lemon juice)
  • 1/4 c. cold water
  • 3-4 garlic cloves, crushed
  • 1 heaping Tbsp. minced fresh parsley (or cilantro)
  • 1/4 tsp. sea salt (optional)
  • 1/2+ tsp. ground cumin
Toast 1 cup white sesame seeds in a dry cast-iron skillet till lightly golden brown. Allow to cool in glass or stainless steel bowl. Once cooled, grind seeds finely in coffee grinder (optional: set aside 1/4 tsp. whole seeds for garnish.) Add 1/4 cup olive oil to ground seeds and stir with fork into a creamy paste (may add more olive oil if needed). Mix in lime juice. Stir in thoroughly 1/4 cup cold water (or more as needed for desired consistency). Mix in grushed garlic, minced parsley or cilantro, cumin, and sea salt. Garnish with a few whole seeds and a fresh herb leaf or two.

Serve with fresh veggies such as slices of red, orange, yellow, purple, and/or green bell peppers. May also serve as a sauce with falafels or on pita sandwiches or apple slices. Thin with water to create a drizzle sauce or salad dressing.

Ayurveda Note: Sesame seeds are pacifying to Vata and Kapha, but can aggravate Pitta.

Thursday, March 21, 2013

Meditation Mondays :: April Classes

Meditation classes at the Grand Canyon
Today is the first day of spring and the perfect time to invite you to join me and my husband, Mike, for our spring Meditation Monday classes! These 1-hour classes will include 45-minute talks on all things Ayurveda (ie. Ayurveda lifestyle, eating for one's dosha, chakra toning, compassionate communication, and more) along with 15-minute guided meditation sessions (details below). Subscribe to OO's mailing list to hear about future courses and events.

Meditation Mondays (4 classes total) at the Grand Canyon Rec. Center (in the Piano Room) — April 8, 15, 22, and 29th; 7:30 pm - 8:30 pm; Free