Flax Seed Wraps
Flax Seed Wrap
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
These flaxseed wraps are tender and soft from the flaxseeds, crunchy from the vegetables, and so easy to make. They are great as a savory breakfast, or just a quick, portable lunch.
Servings: 5 small tortillas
Calories: 171 kcal
Ingredients
*I grind my own flaxseed meal in a Vitamix. You will need ~ 2/3 - 3/4 cup whole flaxseeds to get 1 cup flaxseed meal. Grind the flaxseeds into very fine flour. If you're using store-bought flaxseed meal, make sure it's finely ground. If you can see pieces of flaxseeds, process the coarsely ground flaxseed meal in a blender or a coffee grinder before use.
*I used golden flaxseeds because they have a milder flavour than brown flaxseeds. However, brown flaxseeds work just as well in terms of texture.
The recipe has been adapted from Dr. William Davis's book The Wheat Belly.
Nutrition Facts
Amount Per Serving (1 of 6)
Calories 171
% Daily Value*
Fat 13g 20%
Carbohydrates 9g 3%
Fiber 9g38%
Sugar 0g0%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
Here are the macros for 1 cup of ground flaxseeds (which is 4 larger or 5 smaller tortillas): total carbs = 48.5 g (dietary fiber = 45.9 g, sugars = 2.6 g), protein = 30.7 g, total fat = 70.8 g. So, 1 tortilla would have 9.7 g carbs (9.2 g fiber, 0.5 g sugar), 6.1 g protein, and 14.2 g fat.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
These flaxseed wraps are tender and soft from the flaxseeds, crunchy from the vegetables, and so easy to make. They are great as a savory breakfast, or just a quick, portable lunch.
Servings: 5 small tortillas
Calories: 171 kcal
Ingredients
- 1 cup flaxseed meal*
- 2/3 cup hot water
- 1/2 tsp. salt
- Add water into a medium-size saucepan and bring it to a boil.
- Add the salt and flaxseed meal. Turn the heat off and stir immediately with a wooden spoon, until the flaxseed meal absorbs all the water, As you stir, the flaxseed meal will form a dough and gradually un-stick from the saucepan. It takes about 1-2 minutes max.
- Remove the dough from the saucepan and place it on a non-stick surface (I like to use a silicone mat or a piece of parchment paper), When cool to touch, break the flaxseed dough into 4 equal pieces.
- Roll out each dough ball between two 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 dough from sticking to the rolling pin). Each tortilla should be 1/16" (1.6 mm) thick. Mine were 8.5" (21.5 cm) in diameter.
- Take a round bowl and place on top of rolled out dough, cut around the edges to make them round. Place extra dough in a pile to make one more tortilla.
- Preheat a well-seasoned cast iron pan (or any other non-stick pan) over medium heat. Transfer one tortilla at a time to the pan and cook it for 60-90 seconds, depending on your pan and heat. Flip and cook for extra 30-60 seconds. Don't over cook the tortillas or they will become crispy. The tortillas have to be dry, but stay soft to roll.
- Place the cooked tortillas on cooling rack or plate. Serve warm or cold, they keep their flexibility which makes them versatile.
- Store leftover (cooled) flaxseed tortillas in an air-tight container in the refrigerator for 4-5 days (possibly longer). For longer term storage, freeze in an airtight container with a piece of parchment paper in between each tortilla (so they don't stick together as they freeze) for up to 1 month.
*I grind my own flaxseed meal in a Vitamix. You will need ~ 2/3 - 3/4 cup whole flaxseeds to get 1 cup flaxseed meal. Grind the flaxseeds into very fine flour. If you're using store-bought flaxseed meal, make sure it's finely ground. If you can see pieces of flaxseeds, process the coarsely ground flaxseed meal in a blender or a coffee grinder before use.
*I used golden flaxseeds because they have a milder flavour than brown flaxseeds. However, brown flaxseeds work just as well in terms of texture.
The recipe has been adapted from Dr. William Davis's book The Wheat Belly.
Nutrition Facts
Amount Per Serving (1 of 6)
Calories 171
% Daily Value*
Fat 13g 20%
Carbohydrates 9g 3%
Fiber 9g38%
Sugar 0g0%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
Here are the macros for 1 cup of ground flaxseeds (which is 4 larger or 5 smaller tortillas): total carbs = 48.5 g (dietary fiber = 45.9 g, sugars = 2.6 g), protein = 30.7 g, total fat = 70.8 g. So, 1 tortilla would have 9.7 g carbs (9.2 g fiber, 0.5 g sugar), 6.1 g protein, and 14.2 g fat.
The Most Incredible Vegan Bolognaise
The Most Incredible Vegan Bolognaise
For more recipes, and for help to lose weight, go to http://www.turbotrim.co.za/
This vegan bolognaise tastes like conventional meat bolognaise and will blow your mind. This cauliflower mushroom bolognaise is gluten-free and soy-free.
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Ingredients
Bolognese Sauce
o 3 tablespoons extra-virgin olive oil
o 2 cups (300g) diced yellow onion
o 2 teaspoons minced garlic
o 2 teaspoons Celtic sea salt
o 1 cup (240ml) vegetable broth
o 1 28oz/794g) can diced tomatoes and their juice
o 1/4 cup (22g) sun-dried tomatoes
o 1 1/2 teaspoons dried basil
o 1 1/2 teaspoons dried thyme
o 1 1/2 teaspoons dried oregano
o 1/2 teaspoon Lakanto (or pure maple syrup)
o 1/8 teaspoon red pepper flakes
o 4 cups (480g) cauliflower florets (1 small head)
o 4 cups (325g) finely diced cremini mushrooms
o 2 tablespoons tomato paste
o 1 tablespoon balsamic vinegar
o 1 tablespoon Dijon mustard
o 1/4 cup (7g) finely chopped flat-leaf parsley
Pasta
o 1 pack gluten free spaghetti (or 2 zucchinis, spiralized)
Instructions
1. To make the bolognaise, warm 2 tablespoons of the oil in a wok or large pot over medium-high heat, and sauté the onions and garlic with a pinch of salt for about 5 minutes until soft and translucent.
2. Transfer half of the onion and garlic mixture to your blender, and add 1 teaspoon of the salt, vegetable broth, canned tomatoes, sun-dried tomatoes, basil, thyme, oregano, maple syrup, and red pepper flakes and blast on high for 30 to 60 seconds until the sun-dried tomatoes are pulverized.
3. Throw the cauliflower into a food processor fitted with the S blade, and pulse until you have very tiny pieces just larger than rice (the size of ground beef).
4. Turn on the pot with remaining half of the onion and garlic mixture to medium-high heat. Add the ground cauliflower to the pot, and sauté for about 10 minutes with the remaining tablespoon of oil until just softened. Add the mushrooms, and sauté for about 5 minutes until just softened.
5. In a small bowl, mix the tomato paste, balsamic vinegar, and mustard together until well combined and add this mixture to the cauliflower mushroom mixture until well combined and evenly coated.
6. Add the tomato sauce and simmer, uncovered, for about 20 minutes, until the sauce has thickened and slightly reduced, and the flavours have meshed.
7. Cook the pasta according to the packet instructions or spiralize the zucchini noodles.
8. Serve pasta topped with bolognaise sauce, and garnish with chopped parsley.
For more recipes, and for help to lose weight, go to http://www.turbotrim.co.za/
This vegan bolognaise tastes like conventional meat bolognaise and will blow your mind. This cauliflower mushroom bolognaise is gluten-free and soy-free.
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Ingredients
Bolognese Sauce
o 3 tablespoons extra-virgin olive oil
o 2 cups (300g) diced yellow onion
o 2 teaspoons minced garlic
o 2 teaspoons Celtic sea salt
o 1 cup (240ml) vegetable broth
o 1 28oz/794g) can diced tomatoes and their juice
o 1/4 cup (22g) sun-dried tomatoes
o 1 1/2 teaspoons dried basil
o 1 1/2 teaspoons dried thyme
o 1 1/2 teaspoons dried oregano
o 1/2 teaspoon Lakanto (or pure maple syrup)
o 1/8 teaspoon red pepper flakes
o 4 cups (480g) cauliflower florets (1 small head)
o 4 cups (325g) finely diced cremini mushrooms
o 2 tablespoons tomato paste
o 1 tablespoon balsamic vinegar
o 1 tablespoon Dijon mustard
o 1/4 cup (7g) finely chopped flat-leaf parsley
Pasta
o 1 pack gluten free spaghetti (or 2 zucchinis, spiralized)
Instructions
1. To make the bolognaise, warm 2 tablespoons of the oil in a wok or large pot over medium-high heat, and sauté the onions and garlic with a pinch of salt for about 5 minutes until soft and translucent.
2. Transfer half of the onion and garlic mixture to your blender, and add 1 teaspoon of the salt, vegetable broth, canned tomatoes, sun-dried tomatoes, basil, thyme, oregano, maple syrup, and red pepper flakes and blast on high for 30 to 60 seconds until the sun-dried tomatoes are pulverized.
3. Throw the cauliflower into a food processor fitted with the S blade, and pulse until you have very tiny pieces just larger than rice (the size of ground beef).
4. Turn on the pot with remaining half of the onion and garlic mixture to medium-high heat. Add the ground cauliflower to the pot, and sauté for about 10 minutes with the remaining tablespoon of oil until just softened. Add the mushrooms, and sauté for about 5 minutes until just softened.
5. In a small bowl, mix the tomato paste, balsamic vinegar, and mustard together until well combined and add this mixture to the cauliflower mushroom mixture until well combined and evenly coated.
6. Add the tomato sauce and simmer, uncovered, for about 20 minutes, until the sauce has thickened and slightly reduced, and the flavours have meshed.
7. Cook the pasta according to the packet instructions or spiralize the zucchini noodles.
8. Serve pasta topped with bolognaise sauce, and garnish with chopped parsley.
Apple Cider Vinegar
Have you ever thought about making your own Apple Cider Vinegar? It is really easy and way more affordable than buying it from the shop, so give it a try.
Ready to make your own? Let me show you how!
INGREDIENTS:
Note: this recipe is for 2 L jar
1. A few apples (organic apples are preferable)
2. ¼ cup (50 g) of sugar. (I use unbleached white cane sugar)
3. Filtered water
INSTRUCTIONS:
Note: I’m going to break down the instructions into 3 detailed-sections.
SECTION 1: LET’S START MAKING HOMEMADE APPLE CIDER VINEGAR FROM SCRATCH.
1. Day 1: Wash the apples well, cores and cut them into chunks. Put them in a sterilized jar, add sugar followed by water to the shoulder. (I tried using apple cores before but it’s not my preference, you’ll see why in section two)
2. Use a stick to consolidate the apples pieces. Cover the jar with breathable cloth and secure it with a rubber band.
3. Put the jar somewhere it can rest undisturbed to ferment.
4. Day 2 to 7: Once every day, use a stick to push them down to rotate them so they all can shift to be under the brine. Cover and put it back to ferment. Note: This step is important to prevent bad mould growth. Doing this, bad mould never has a chance to grow.
5. Day 8 to 14: Repeat the process of pushing and turning the apple pieces every day if you can, but every other day works fine too. During this week, you can see some bubbles forming, and you can smell alcohol during the process. Cover and put it back to ferment.
6. Day 15 to 22: Now, you can see a lot of bubbles and the alcohol smell is stronger. That’s a good sign of fermentation, keep repeating the process every other day. Note: don’t worry if you miss a day, just do it as soon as you remember it. Cover and put it back to ferment.
7. Day 23 to 30: You can see that the bubbles subside and things are calm, and the alcohol smell is less. Repeat the process every 2-3 days. Cover and put it back to ferment.
8. Day 31 or 32: The first fermentation is done.
9. Strain it with a non-metallic strainer. (save the cultured apples in the jar if you want to do what I do in section 2) At this point, you can still smell alcohol. The liquid has not fully developed to Apple Cider Vinegar yet.
10. Transfer it to a glass container and lightly close the lid, it still needs some air to ferment. Put it somewhere it can rest undisturbed for the second fermentation for another 3-4 weeks.
11. After 4 weeks, the liquid has turned into finished vinegar. It smells like vinegar without any alcohol, and tastes so good.
12. If you like clear vinegar, strain it through a few layers of cheesecloth. Keep the sediment to eat separately. It’s so tasty and full of good bacteria.
13. Bottle it, tightly close the lid and keep it in a cupboard. No need for refrigeration. It will last forever–if you let it.
Ready to make your own? Let me show you how!
INGREDIENTS:
Note: this recipe is for 2 L jar
1. A few apples (organic apples are preferable)
2. ¼ cup (50 g) of sugar. (I use unbleached white cane sugar)
3. Filtered water
INSTRUCTIONS:
Note: I’m going to break down the instructions into 3 detailed-sections.
SECTION 1: LET’S START MAKING HOMEMADE APPLE CIDER VINEGAR FROM SCRATCH.
1. Day 1: Wash the apples well, cores and cut them into chunks. Put them in a sterilized jar, add sugar followed by water to the shoulder. (I tried using apple cores before but it’s not my preference, you’ll see why in section two)
2. Use a stick to consolidate the apples pieces. Cover the jar with breathable cloth and secure it with a rubber band.
3. Put the jar somewhere it can rest undisturbed to ferment.
4. Day 2 to 7: Once every day, use a stick to push them down to rotate them so they all can shift to be under the brine. Cover and put it back to ferment. Note: This step is important to prevent bad mould growth. Doing this, bad mould never has a chance to grow.
5. Day 8 to 14: Repeat the process of pushing and turning the apple pieces every day if you can, but every other day works fine too. During this week, you can see some bubbles forming, and you can smell alcohol during the process. Cover and put it back to ferment.
6. Day 15 to 22: Now, you can see a lot of bubbles and the alcohol smell is stronger. That’s a good sign of fermentation, keep repeating the process every other day. Note: don’t worry if you miss a day, just do it as soon as you remember it. Cover and put it back to ferment.
7. Day 23 to 30: You can see that the bubbles subside and things are calm, and the alcohol smell is less. Repeat the process every 2-3 days. Cover and put it back to ferment.
8. Day 31 or 32: The first fermentation is done.
9. Strain it with a non-metallic strainer. (save the cultured apples in the jar if you want to do what I do in section 2) At this point, you can still smell alcohol. The liquid has not fully developed to Apple Cider Vinegar yet.
10. Transfer it to a glass container and lightly close the lid, it still needs some air to ferment. Put it somewhere it can rest undisturbed for the second fermentation for another 3-4 weeks.
11. After 4 weeks, the liquid has turned into finished vinegar. It smells like vinegar without any alcohol, and tastes so good.
12. If you like clear vinegar, strain it through a few layers of cheesecloth. Keep the sediment to eat separately. It’s so tasty and full of good bacteria.
13. Bottle it, tightly close the lid and keep it in a cupboard. No need for refrigeration. It will last forever–if you let it.
