What the heck is Einkorn flour? According to The Young Living Cookbook, “Einkorn is the original “staff of life” grain, dating back to the beginning of agriculture. This grain is unhybridized and has a low gluten level. It is higher in protein, phosphorous, potassium and vitamin B6, twice as much vitamin A, 4 times more beta carotene and lutein and 5 times more riboflavin than our modern wheat grain.
That all sounds good but what does it taste like? Many of us had trouble going from white flour to 100% whole wheat. Is this going to be difficult? Like any other product you have know their properties and might have to make some cooking, taste and mouth-feel adjustments. In the next few posts I will share my experiences with this ancient grain.
When I decided to re-activate my account I knew the nutrition area would be my dominant focus. How do you use YLEO in food preparation? It has been made easy to know which oils are ingestible. They are labeled Vitality. To avoid wasting my time and product I purchased the Young Living Cookbook. These recipes have been submitted and tested by YL cooks. I knew that some adjustments would be made because we follow a vegetarian/ vegan dietary lifestyle. Sometimes eating out or at other people’s homes you have only vegetarian options. Otherwise I will follow the recipes 😉.
So let’s do this.
Purchase the cookbook and join me on the journey. Click on the YLEO link to purchase.
In the middle of preparing vegan gumbo, I discovered I had no basil. Now before you get your pants in a twist I know you gumbo loyalists say there is no such thing. Yes we have to make substitutions but we can make our version. Please let us have that.
Now back to my story. First I was frustrated and then I remembered…. I have Basil Vitality. I have been planning to meal prep with my Young Living oils so here was my opportunity to kick start it.
I used two drops in a 2 quart pot where my vegan sausage aand vegetables lived. The aroma, awesome. The taste was good but 2 drops might be too strong for some people. Next time I’ll use 1 drop and add another if needed.
In those 2 drops were flavor and all the benefits of Young Living Essential oil Basil Vitality.
This is the solution to those cold winter months where fresh may not be so available. Or those times you just don’t have the time or desire to go to the store. Click on the basil links or the picture to order yours.
Next goal is making my homemade spaghetti sauce using the vitality oils. I might even let you share the experience.😉
Last night I decided to use my lemonvitality oil to make lemonade. I didn’t have my glasses on and I identified the oil by the color of the label. I picked up my bottle of fennel vitality oil and dropped 3 drops in about 8 oz of water. I sweetened it with raw agave and poured it over ice. It was not lemonade. I enjoyed fennelaide. It was awesome. That was a tastyaccident.
It was my night for mistakes. I set out to make falafel burgers. I did everything the recipe told me to do. I thought. I was supposed to leave the chickpeas chunky. Instead I processed the mixture until it was smooth. It was a flavorful hummus. I was not to be denied. I spoon dropped the mixture on a cookie sheet and baked them. We enjoyed falafelbiscuits for dinner.
This is my story about how and why I became an Independent Distributor for Young Living Essential Oils. Below the video is the link to Young Living Essential Oils. I invite you to listen to my story and invest in your wellness.
This links to me. It will ask you what kind of member you want to be. Retail or Wholesale. Wholesale requires purchasing a kit. Cost range from $45+. The Premium kit is $165. This is the best value. The benefit to becoming a wholesale member is the 24% discount and opportunity to become a Business Builder. It will ask you information to build your account to make your purchase. You have the opportunity to view the product catalogue and choose from every category. Make your purchase directly from them and delivery is made directly to you. Come on and join the YL family.
I have tried other people’s recipes. I have experimented with my own. Today I accomplished my goal. I just threw ingredients in a bowl. Stirred them and put them in a cast iron skillet. What is it you ask?
Oil-free, vegan, gluten free Cornbread
It tasted good. It did not break-up or crumble.
What’s that? Oh, ingredients.
Gluten-free oat flour 1 cup
Organic cornmeal. 1 cup
Pureed banana. 1
Cashew milk. 8 oz
Aluminum free Baking powder 2.5 Tbls
Puree banana in milk
Bake 375° F for 20-25 minutes
It was great with vegetable soup. I guess the best happens when you are not trying too hard.
Recently I had a craving for good Chinese Lo Mien. I found a restaurant that does not use MSG. I tried it. It seemed very oily to me. Disappointed. I decided to give them a second try after discussing the oil quantity with the restaurant. They explained how they prepared the lo me in and that much of what I thought was oil was a combination of a small amount of oil and Hoisin sauce.
I am now on a quest to adapt good Asian recipes to our dietary requirements. I am beginning with Thai and Chinese. The resulting dish must be vegan, gluten-free, and oil-free. I welcome all your authenic tried and true suggestions or recipes.
The struggle continues to find substitutes for oil that works in my food. I finally succeeded with my waffles. I have tried pureed applesauce with no success. Tried a blend of pureed applesauce and avocado. That was better but not quite right. Saturday I decided to try just pureed avocado. Success! I added this to my vegan, gluten-free mixture and found success.
Now I will try this with my cornbread. Southern upbringing requires good cornbread. Anyone out there with a good cornbread recipe? Biscuits? Not sure I’m ready for green biscuits.
I am so excited. I have been trying for a while to create my own veggie burger raw and cooked. I have used other people’s recipes. Some were good and others not so much or at least not to my liking. What are my motivations for making my own. I could just buy them. Right? Motivation 1. Mastering my refrig
I also wanted to confidently create my own with whatever I had in the kitchen. That’s what so many said they did in their experiments so why can’t I? Motivation 2 Cost
Buying them can be a budget buster. They are expensive. Here in Texas they are approximately $4.50 and up for 4 patties and they may or may not be vegan. Motivation 3 Satisfying The Cardiologist
This is the hardest. Carl’s doctor has so many requirements. First it was raw so the body could heal itself. Then it was you can add in cooked but must be vegan,gluten-free, oil-free and clean as possible. Vegan was easy. We had already eliminated dairy and most flesh. Gluten-free required learning how to use different grains and seeds and the flours made with them to make waffles, bread etc. Keep in mind the raw, clean and oil-free parameters. Oil-free is easy to understand but no so eary to accomplish. You don’t want dry burgers, or dry anything. Still working on that one. Then what’s clean.
Clean eating is a deceptively simple concept. … At its simplest, clean eating is about eating whole foods, or “real” foods — those that are un- or minimally processed, refined, and handled, making them as close to their natural form as possible. fitnessmagazine
Minimally processed is the kicker. How can you know if it is minimally processed unless you make it yourself?
I finally found a recipe from The Spruce Eats that was very close to the #Dr. Praeger patties that I buy and fit within the parameters set by the Doctor. So with a little modification here is my offering.
Recipe
1 2/3 cup beans (this was a mix of kidney, lentils and leftover black)
1 cup cooked quinoa
1/2 c chopped on onion
1/2 c chopped yellow bell pepper
1/2 medium fresh jalapeño
1/2 medium avocado
1 Tbls brown rice flour
1 tsp chia seeds in 2 Tbls of water
3 Tbls of liquid aminos or to taste
Pinch of cayenne
Mix all ingredients in a food processor until well blend. Form patties and bake at 375° F for 45 minutes or desired firmness.
The brown rice flour made them a little crusty on the outside but were moist on the inside. I will try next time with oats instead of quinoa.
7 burgers that were 4″ in diameter and 1/4″ thick
The flavor was great and now that I’ve made them it will be a quick process next time.
I would love to read your comments and don’t for get to follow me at Pat’s Random Thoughts
"Black Soil" Living 