Kung Pao Eggplant

Serves: 4

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked 3 cups water)

In a medium pot, bring rice and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked cook for 45 minutes.

Sauce

3 tbsp arrowroot
1/4 cup + 2 tbsp water

Fully dissolve arrowroot in water.

1/4 cup + 2 tbsp tamari
1/4 cup + 2 tbsp water
2 tbsp garlic, grated
1/4 cup + 1/2 tbsp apple cider vinegar
1 and 1/2 tbsp coconut sugar
1 tsp red chili flakes
1/4 tsp Salt

Whisk all the above with arrowroot mixture.

Yields: ? cups sauce

Marinate Veggies

5 cups eggplant, cubed small (1 pound and 2.85 ounces)
2 red bell peppers, diced (12 ounces TJ Red Bell Peppers, 2 cups chopped)

Pour 1/3 of the sauce over the eggplant and red bell pepper and refrigerate for an hour to marinate.

Marinate Tofu

14 ounces firm tofu

Remove as much water as possible by slightly squeezing the tofu with both hands. Cover both sides with paper towel, keep a plate on top and keep few canned food on top and leave it for 15 minutes.

Horizontally slice the tofu into 3 large blocks. And slice each blocks into 2.

Place tofu on 1/4 sheet pan with high sides.

Add 1/3 of the sauce to marinate to the tofu and keep it for 1 hour.

Apply oil on iron griddle, cook each side for 2 minutes in medium flame. Chop into pieces.

Cook

2 tbsp sesame oil

Heat oil in a pan, add marinated eggplant and red bell pepper, along with the remaining sauce (also add the remaining sauce from tofu marinate) and sauté in medium heat for 17 minutes, stirring frequently to prevent sticking, until eggplant and pepper are soft. Add the rest of the 1/3 of the sauce and cook for 3 more minutes.

Serve

Serve over cooked brown rice.

1 tbsp roasted, unsalted peanuts / serving
1 tbsp green onions, chopped / serving

Add garnishes.

Taste Note: Tastes AWESOME
Source: chocolatecoveredkatie

Turmerific

Serves: 2

2 cups spinach
1 cup pineapple
1/2 cup papaya
1/4 lime
1/4 lemon
(I got 1 tbsp lemon-lime juice)
1/2 cup grapefruit slices (1/2 grapefruit)
1 tbsp flax seed
1/2 tsp turmeric powder
2 cups water

Add all ingredients to the NutriBullet Rx TALL Cup and extract until smooth. I did 30 seconds, removed and shook the jar and ran 1 minute cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Taste Note: Tastes AWESOME. Lot of turmeric taste in this, you can start with 1/4 tsp and increase 1/8 tsp at a time and see how far you can handle turmeric.

Flax Seed Wrap

Yields: 4 small tortillas
Servers: 2

1 cup flaxseed meal (NOT 1 cup of flaxseed ground into flaxseed meal)
2/3 cup hot water
1/2 tsp salt

In a medium saucepan, bring water to a boil. Add salt (and spices, if you are using any) to the boiling water.

Once the salt is dissolved, add flax meal and turn off the heat. Remove the saucepan from the heat. Using a wooden spatula, mix until the flaxseed meal absorbs all the water and forms a dough balls. (As the dough forms a ball, it will also naturally un-stick from the saucepan). This step should take 1 to 2 minute max.

Remove the dough from the pot and place it on a non-stick surface (piece of parchment paper). When cool to touch, break the flaxseed dough into 4 equal pieces.

Roll out each dough ball between 2 pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed sough from sticking to the rolling pin).

Take a round bowl and place on top of rolled out dough, cut around edges to make them round. Place extra dough in a pile to make the tortilla.

After all your pieces are rolled out and cut, move them to your pan. Over medium-heat, place flax tortilla in pan. Let the tortilla sit for about 40 to 60 seconds, depending on your pan and heat. The tortilla might form little bubbles (press them down with a spatula). Flip the tortilla and let it sit for about 30 seconds.

Place tortillas on cooling rack or plate. Serve warm or cold, they keep their flexibility which makes them versatile.

Wrap

2 tbsp hummus / wrap
1 romaine lettuce leaf / or any other green
1/2 avocado, sliced
carrot
sprouts

Spread hummus on 1/2 of the wrap, place lettuce leaf, avocado, carrot and sprout, roll it and cut in the middle.

Taste Note: Tastes AWESOME
Source: nutritionrefined
Note: Very very easy to make it and very fast to make it, tastes awesome. 2 wraps are needed for 1 person.

Chickpea Aloo Paratha

Serves: 3
Yields: 7

6.90 ounces potato, cut into 4 pieces (1 yukon gold / 1/2 russet potato)
4 cups water
1/2 tsp salt

Allow water and salt to boil. Add potatoes, reduce the head to medium and allow it to cook for 20 minutes. Allow it to cool, peel the skin and mash it.

1 tsp carom seed
1 tsp red chili powder
1/2 tsp salt
2 tbsp fresh / dry methi leaves
1/4 cup cilantro leaves, chopped
1 tbsp lemon juice
1/4 tsp garam masala powder

Add all the ingredients to a bowl and mix well using your hand.

2 cups chickpea flour
1 tbsp olive / sesame oil

Slowly add chickpea flour (first add 1 cup process, then add 1/2 cup process and then 1/4 cup and 1/4 cup) and mix well. Finally add oil and mix well. Form a ball and close with plastic wrap and leave it for 20 minutes.

Remove the wrap, make small balls.

Rolling Options:

Apply oil to the working surface, keep the ball on the surface, dust the rollin pin with chickpea flour and roll.

Heat the iron griddle and grease it, transfer a paratha to the griddle. Allow to cook for 30 seconds, flip and cook the other side.

Taste Note: Tastes AWESOME
Source: Priya Koundinya's GFCF Kitchen

Swell Soother

Serves: 2

2 cups spinach
3/4 cup blueberry
1 cup pineapple
1 tsp maca powder
1 and 1/2 tbsp chia seeds
2 cups water

Add all ingredients to the NutriBullet Rx TALL Cup and extract until smooth. I did 30 seconds, removed and shook the jar and ran 1 minute cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Taste Note: Tastes AWESOME, very very light.

Sorghum Poori

Serves: 2
Yields: 8 tiny pooris

1 cup sorghum flour
1/4 tsp salt
1 tbsp kasoori methi
1/2 tbsp cumin powder
1/2 tbsp coriander powder

Mix all the above.

1/2 cup warm water

Add water slowly and mix well (1 added 1/4 at first and then added four 1 tbsp of water). Kneed using your hand and make it a ball. Cover it with plastic wrap and keep it for 30 minutes.

Make small balls, use extra sorghum flour to dust the ball, apply oil on the surface you are working on. Keep the ball on the working surface, use your hand to make round wrap (remember whenever you are making poori, the edges have to be thick, when they are thick, you get fluffy pooris)

Heat the oil (it should be boiling hot), slowly add to the oil, (never reduce the temperature of the oil while you are making more pooris, because its going to change the structure of your pooris)

Taste Note: Tastes Good, but its very hard to work with and hard to make, my pooris came out hard.
Source: Priya Koundinya's GFCF Kitchen
Note: The recipe called for just 1/4 cup water, but I couldn't make the dough ball with 1/4 cup water, I needed more water to make the dough ball.
The recipe asked to keep the dough for just 30 minutes and make the pooris, but I was making masala  and it took me 1 hour, so I left the dough for 1 hour before making pooris.
Not sure any of the above contributed to my failure.

Potato Masal for Poori

Serves: 4

1 pound and 10.91 ounces potatoes (5 medium)
1 tsp salt
8 cups water

Allow the water and salt to boil. Once the water starts to boil, reduce the heat to medium, add potatoes and cook for 20 minutes in medium flame.

Peel the skin and mash it (DO NOT mash it completely, let there be some pieces)

1 tbsp oil
1/2 tsp mustard seeds
1 red onion, chopped thin match stick size pieces

2 serrano peppers

1 cup tomato, chopped

1 tbsp ginger, finely chopped
2 cups water
1 tsp salt

Heat oil in a pan, add mustard seeds, allow it to splutter, add onion and saute for 3 minutes in medium flame.

Add serrano peppers and saute for 2 more minutes.

Add tomatoes and saute for 5 more minutes.

Add mashed potatoes, ginger, salt and water, allow it to boil for 5 minutes.

2 tbsp cilantro, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: Mom