A healthy little salty snack 🙂
– 1 cup chickpea flour (raw)
– 1/4 cup wholegrain spelt flour
– 1 egg
– 1 tablespoon olive oil
– 1/3 cup water
– 1/2 teaspoon salt
– 1/2 teaspoon dried ground garlic
– 1/2 teaspoon ground sweet paprika
– 1 teaspoon favorite herbs (basil, oregano, thyme, rosemary)
1. Mix the flours in a bowl with all the spices.
2. Add whisked eggs, olive oil and gradually, water.
3. Knead the dough, form into a ball.
4. Sprinkle flour on the board, roll the dough out thin.
5. Cut out whatever shapes you like and place them on a baking tray lined with baking paper.
6. Bake for about 15 minutes in 180C [350F].
You can spread hummus on the baked pastries and decorate them with olives.
A snack (a few pastries) requires supplementing vitamin B6 (10mg).
Ingredients (for two people):
– 150-200 g raw chicken or turkey meat
– 200g whole grain spaghetti pasta
– olive oil for the frying pan
– 2 tomatoes
– an onion
– a small red bell pepper
– salt, dried garlic, pepper, sweet and spicy paprika, basil, oregano
– 100 ml coconut milk
1. Pour hot water on the tomatoes and take off the peel. Cut into smaller pieces. Chop the bell pepper and onion to make them soften quicker.
2. Pour a very small amount of water into a pot (you don’t have to if the tomatoes are juicy, it’s to make sure they don’t stick to the bottom of the pot), add in the onion, bell pepper, tomatoes and spices and cook on a low setting for about 20 minutes.
3. Add in the coconut milk (preferrably only the thick part, not to water the sauce down too much) and blend into a creamy consistency. If the sauce is too thin, leave it on a slow fire and let it thicken while mixing.
4. Mince the meat and fry it on a pan with salt and pepper.
5. Cook the pasta accodring to the instructions on the package.
6. Add the meat to the sauce, put the sauce on the cooked and strained pasta.
This dish requires supplementing 25 mg of vitamin B6.
In the picture, the spaghetti has parmesan and dried kale sprinkled on top. I don’t recommend using parmesan if you have strong reactions to food, which is why I didn’t mention it in the recipe.
– 130g dried dates
– 180ml (almost a glass) of hot orange juice
– 150g wholemeal spelt flour
– 100g almond flour
– 2-3 teaspoons of gingerbread spice
– 1 teaspoon of baking powder
– 1 teaspoon baking soda
– a pinch of himalayan salt
– 50g of clarified butter
– a bit of flour to sprinkle on the board
– decoration: xylitol ground to a powder or melted dark chocolate
1. Pit the dates and pour the hot orange juice on them. Leave until soft (around half an hour).
2. Take the dates out of the juice, blend into a mousse, adding as much juice as necessary.
3. Mix the dry ingredients in a bowl.
4. Add the date mixture and clarified butter, work the dough. If it’s too dry, add some of the orange juice. Let cool in the fridge for half an hour.
5. Roll out the dough on a board sprinkled with flour (it can be a bit sticky) and cut out the cookies with the moulds.
6. Put the cookies on a baking tray lined with baking paper.
7. Bake for 10 minutes in around 180 degrees Celsius [350F].
8. Decorate with the powdered xylitol or dark chocolate.
A portion of the cookies (a few pieces) requires supplementing 10mg of vitamin B6.
– chicken fillet
– a small onion
– olive oil or ghee (clarified butter)
– 2 tablespoons of flour (spelt, oat)
– 2 tomatoes
– red bell pepper
– canned corn
– spices: turmeric, chili, salt, cilantro, fenugreek, dried garlic
– 1/4 cup of coconut milk
– dried kale to sprinkle on top
– (optionally) cooked adzuki beans
- Chop the chicken into small pieces, season with salt, turmeric, chili. Coat with flour and fry with chopped onion.
- Boil water spiced with salt, cilantro, fenugreek and dried garlic, add in the chopped carrot, leek, celery, pepper and peeled tomatoes, cook for about 15 minutes, blend into a creamy consistency with coconut milk.
- Add the corn, beans, chicken and onion, sprinkle parsley or kale on top.
This soup without adzuki beans requires the supplementation of 10 mg of vitamin B6, with adzuki beans – 25 mg of vitamin B6.
– chicken gizzards (around 0,5kg)
– 1 cup frozen green peas
– canned corn
– 2-3 pickles
– salt and pepper
– optional: rice (full grain, red, black)
1. Cook the chicken gizzards until soft in salted water. You can spice it with cilantro, dried pepper and fenugreek and keep the broth as a base for a soup.
2. Cool the gizzards and dice them.
3. Steam the peas and let cool. You can also cook it – the broth can be kept for a soup base as well.
4. Chop the leek and pickles into very small pieces. You can pour boiling water onto the leek before slicing. It will make it easier to digest.
5. Put the corn, gizzards, peas, leek and pickles together, spice with salt and pepper and add a tablespoon of mayonnaise.
6. Leave for a few hours in the fridge.
7. Serve with a toasted slice of rye bread or with rice.
This salad requires a supplementation of 25 mg of vitamin B6.
Salmon is a very nutritious fish, a source of protein and exogenous aminoacids, omega-3 acids, vitamins and elements. Unfortunately it can also contain a large amount of additives – coloring agents, antibiotics, substances that are toxic to out bodies. This is why it’s much better to choose wild salmon – it’s less fatty, has a more delicate flavor and is much healthier. Its color is closer to grey than orange.
Popular sides to have with salmon are black rice and broccoli.
– a wild salmon fillet
– black rice
– olive oil
– salt and lemon pepper
For the sauce:
– a handful of almond flakes
– a couple grains of marinated green pepper
– a teaspoon of lemon juice
– a teaspoon of flour or yeast flakes to thicken
– optionally: a tablespoon of ground parmesan
1. Pour boiling water onto the almond flakes and put them aside.
2. Cook the rice first (a portion of rice in two portions of salted water), because it takes the most time – the rice needs to cook for around 40 minutes, but you can’t do it earlier or else it will clump together and become unappetizing and hard to warm up.
3. Spray the salmon with olive oil, add salt and lemon pepper, bake in an ovenproof dish for about 15 minutes (180C [350F]), more or less depending on the size of the fillet.
4. Steam the broccoli briefly – they should be slightly hard.
5. Prepare the sauce: mix the almond flakes well with the pepper, salt and lemon juice. Thicken with the flour or yeast flakes, cook until boiling and optionally add the parmesan (in which case you should add less salt).
This dish is very nutritious, but acidogenic, which is why it requires B vitamin supplementation. In case of the proportions in the picture: 25mg of vitamin B6.
– 1 cup oat flakes
– 1 cup ground almonds
– 3/4 cup chopped nuts
– around 1/2 date syrup
– 50g soft clarified butter (ghee)
– optionally, 70g chopped dark chocolate
1. Place all the ingredients in a bowl and mix into a thick, tacky consistency.
2. Form and place cookies on a baking tray lined with a baking sheet.
3. Bake for 10 minutes in 180C [350F].
Thanks to the date syrup the cookies are hard and crunchy. If you prefer them softer, use xylitol instead.
Because of the high nut and optional chocolate content, supplementing vitamin B6 (25mg with a few cookies) is advised.