Enjoy

Makes 1 loaf

Ingredients:
1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. coconut oil melted
1 ½ cups water

Method:
In a loaf pan, combine all dry ingredients. Whisk maple syrup, oil and water together in a separate bowl. Add mixture to the dry ingredients and combine until everything is completely soaked and dough becomes very thick, adding 1-2 teaspoons water if dough is too thick to stir. Smooth top and let sit at room temperature for at least 2 hours or overnight.

Preheat oven to 175°C.

Bake bread for 20 minutes, then remove bread from loaf pan, place it upside down, directly on a rack, and bake for another 30-40 minutes (it should sound hollow when tapped). Let cool completely before slicing.

Store in an airtight container for up to 5 days.

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Glycemic Load:  7

Ingredients:

1 cup of bulgur wheat

1 ¼ cup of boiling water

Juice of 1 lemon

2 Tbsp olive oil

1 cup chopped parsley

¼ chopped onion

2 diced tomatoes

salt and pepper

Method:

Place bulgur wheat in a bowl and pour over boiling water.

Cover and leave for 10-15 minutes or until the water is absorbed

Add all remaining ingredients and mix well

Download the pdf here

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Glycemic Load:  7

Ingredients:

3 cups cooked quinoa or pearled barley

200g feta

1 cup pomegranate seeds

¼ cup walnuts, toasted and roughly chopped

3 Tbsp finely chopped mint plus extra for garnish

2 Tbsp finely chopped flat leaf parsley plus extra for garnish

3 Tbsp finely chopped spring onion

Dressing Ingredients

2 tsp ground cumin

3 Tbsp extra virgin olive oil

2 Tbsp red wine vinegar

1 Tbsp honey

2 cloves garlic, crushed

Sea salt and cracked black pepper.

Method:

Cut the feta into cubes and add to the quinoa with the remaining salad ingredients.

Combine the dressing ingredients in a jar, shake well and pour over the salad. Toss gently. Sprinkle the extra mint and parsley leaves and pomegranate seeds on the salad.

Download the pdf here

The post Pomegranate & Quinoa Salad appeared first on Generation Health.

Glycemic Load:  7

Ingredients:

2 cups of steamed brown rice

2 cups of minted baby peas

1 cup of raw cashew nuts

1 cup of pomegranate seeds

½ cup of chopped mint

1 Tbsp Olive Oil

Juice of 1 lemon

1 cup chopped parsley

salt and pepper

Method:

Prepare brown rice.

While rice is cooking, prepare all remaining ingredients

Combine

Download the pdf here

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Glycemic Load:  2

Ingredients:

1 bunch of watercress

¼ large pineapple, peeled, cored

1 Tbsp coconut sugar

3 garlic cloves, finely chopped

¼ cup extra-virgin olive oil

2 Tbsp apple cider vinegar or fresh lime juice

1/8 tsp ground cumin

1 tsp salt

¼ tsp freshly ground black pepper

1 large avocado 1 small red onion, thinly slivered lengthwise

Method:

Place the watercress in a colander and rinse under cold water to remove and grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems.

Heat a fry pan, place the pineapple pieces on a baking pan and sprinkle sugar evenly on top of them. Fry for 5 to 10 minutes until golden brown. Set aside.

Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.

Cut the avocado lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Assemble the salad: Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter. Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with slivers of red onion and serve immediately.

Download the pdf here

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