No Egg – No Problem

I love eggs. Eggs are amazing for our health. They’re like little packages of health that chickens lay just for our wellbeing. Thanks chickens! 🐔🐥🐣🐓 The benefits of eggs is a post for another day (check back soon), because today we are talking about this: You decide you want to do some baking. Flour ✔️ Butter ✔️  Salt ✔️  Chocolate chips ✔️  Baking powder ✔️  Cacao ✔️  Whatever else you want in your baking ✔️  Ok…lets get started. Mix the dry ingredients. Mix the wet ingredients. Mix them all together with the…Oh NO!!! We have no eggs! Ahhh! Panic! Ring Mum, she’ll have some. That was my husbands response when I was baking biscuits and realised we had eaten all the eggs, “Call your Mum, she’ll have some.”

I decided to be a big girl and make my own. No I’m not a chicken. But I have a pantry full off stuff. All you need is a tablespoon of chia seeds or a tablespoon of flax seeds, some water and a blender. For making ‘eggs’ I used the smallest cup on my Magic Bullet. This isn’t a job for the thermie or ALL my ‘egg’ will be stuck to the blades.

While eggs (the chicken variety) have all the goodness of fat soluble vitamins such as vitamin A, E, D and K and fat and protein, there are health benefits in chia and flax seeds that also make them nutritious in baking. They’re obviously also a good vegan option, if that is required.

Chia ‘Egg’

(Makes one egg)

  • 1 tbsp chia seeds
  • 3 tbsp water
  1. Grind the chia seeds in your choice of food processor
  2. Add water
  3. Watch it congeal before your eyes. It takes about 5 minutes. You don’t have to watch it the whole time. It will happen anyway. Make a cup of tea or check Facebook.

Flax ‘Egg’

(Makes one egg)

  • 1 tbsp flax seeds
  • 3 tbsp water
  1. Grind the flax seeds in your choice of food processor
  2. Add water
  3. Watch it congeal before your eyes. It takes about 5 minutes. You don’t have to watch it the whole time. It will happen anyway. Make a cup of tea or check Facebook.
  4. Yes it’s the same process 😀
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All you Need to Know about Beans

Are you looking to reduce your meat consumption but would still like to keep your protein up? Or perhaps you just want to increase your protein to help reduce carbohydrates?

Whatever the reason, here is the information which is…

All you Need to Know about

Beans

Beans are loaded with a good source of protein. Although they don’t have as many amino acids as animal based foods, they do have more than other plant-based options. Beans have lots of iron, B group vitamins and fibre.

Protein is important as it is the building block of cells and tissues and important for many vital bodily functions. We should consume a range of protein sources to ensure we receive all essential amino acids. Essential amino acids are the ones we can’t manufacture ourselves.

 

Preparing Beans

The best way to cook beans with minimal impact on your digestive system (I mean less farts) is to soak them overnight.

Drain and rinse the beans then place them in a pot with about twice the water.

Bring to the boil and then reduce to a simmer until soft.

You can add all sorts of herbs and spices depending on personal taste. I recommend adding a couple of bay leaves to the boiling pot.

A small amount of salt is also good.

Combine with any recipe that calls for beans.

Add to salads, soups, stews, as a side dish, with your morning eggs, the options are endless!

 

Cooking times for 1 cup of beans:

  • Cannellini 90-120 minutes
  • Chick peas 120-180
  • Kidney 60-90
  • Lentils 30-45
  • Navy 60-90
  • Split peas 45-60

 

Other tips for cooking beans:

Chew thoroughly, this also helps with digestion

Fennel and cumin can help reduce wind

Experiment with different beans and different flavours

Apple cider vinegar can also help to soften the beans and help with digestion. Add a couple of teaspoons during the cooking process.

 

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Vegetarian Cold Rolls

This recipe can also be made as a non-vegetarian meal with chicken or prawns.

Cold Rolls Ingredients

What you need:

Filling (Any combination of the list below):

  • Lettuce
  • Cucumber
  • Carrot
  • Avocado
  • Bean Sprouts
  • Mint leaves
  • Kelp noodles
  • Rice paper

Dipping Sauce

  • Sweet chili sauce
  • Tamari
  • Soy sauce (fermented)

What to do:

Prepare your ingredients for the rolls, eg. Finely slice the lettuce, peel and grate the carrots, wash the bean sprouts etc.

Place the kelp noodles in a bowl of water. Break them apart as best you can. I grab the whole lot and chop it through the middle, twice. So the noodles aren’t so long and more easily handled.

Pour a small amount of luke warm water on a dinner plate and place a clean tea towel beside. Quickly but carefully place a sheet of rice paper in the water, covering completely. Then remove immediately and place on the tea towel.

*When I started making cold rolls I used to wet one piece of rice paper completely. Put it on the tea towel, then put the next one in the water while I was filling the first one. This doesn’t work! The paper rips easily and is not so elastic. Thanks to my friend Alice and her tips at a yummy Vietnamese restaurant when we were in LA in early 2014. After that night, I feel like an expert.

Folding Cold Rolls

The order of your ingredients doesn’t really matter but I like aesthetically pleasing food so I always place the noodles down first, then the lettuce, other salad ingredients, (meat if I’m using it,) then mint leaves. Roll as per the instructions on the rice paper packet: Roll half way, fold the sides in, and then keep rolling. The rice paper will be a little sticky which is good, because it holds your rolls together in the end.

Serve with your choice of dipping sauce. My favourite is Braggs Coconut Aminos or Tamari (traditionally fermented, gluten free, soy sauce).

Vegetarian Cold Rolls

 

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