What is it about these Orange and Cinnamon Walnut pancakes that makes them so deliciously healthy?
These pancakes are a part of a gluten free diet. Studies have shown that a free of gluten can be beneficial in the treatment of autoimmune disease. But what is gluten and should you be avoiding it?
It seems a lot of people are dabbling with the idea of going gluten free, and I fully support that! The reasons for giving up gluten vary from person to person. Some people exhibit a physical reaction to gluten like gas, bloating , diarrhea, constipation, vomiting and more. Still others exhibit lesser known symptoms including depression, respiratory problems, headaches, fatigue, joint and muscle pains to name only a few. There are over 250 symptoms associated with gluten ranging from bowel issues to mental health. So whatever your reason, giving up gluten doesn’t mean you have to give up all the things you love. Thankfully there are plenty of flour substitutes and tricks that make it possible to enjoy your favorite foods and baked goods. I still enjoy all of the things I did before like muffins, cookies, pancakes, pizza and even breads like this Sweet Onion Rosemary Focaccia Bread!
This bread pairs beautifully with a warm soup and roasted vegetables for a simple and rustic dinner.
Sweet Onion & Rosemary Focaccia Bread
- 1c Sorghum Flour
- 1c Oat Flour
- 1 1/2c non-dairy milk (plus 1T apple cider vinegar)
- 1/2c sauted onion
- 1/2c applesauce
- 2T baking powder
- 2t rosemary; or 1T fresh rosemary
- 1t garlic powder (optional)
- 1/2t baking soda
- 1/2 salt
- 1t cumin, garlic powder, or whatever seasonings you’d like
- 1T coconut oil (optional)
- *stevia to sweeten, 2 packs or 1/16 organic uncut stevia
- Fresh rosemary for garnish
*maple syrup or honey could also work.
Preheat the oven to 400°F. Line with parchment or lightly grease a 9X9″ baking pan (though I’m sure an 8×8″ would work as well).
In a large mixing bowl, sift together all of your dry ingredients, except rosemary and onions. Pour in non dairy milk, applesauce, coconut oil, and .sweetener. Next mix in the onion and rosemary until it’s well combined.
Pour batter into your prepared baking pan. Bake for 20-25 minutes. When finished, remove from oven (carefully!) and let cool before slicing!
Some of us, myself included, can admit we do not have green thumbs. However, healing herbs are some of the easiest things to grow at home and provide great relief to some common ailments. No large space or full garden required, and you’ll be able to pick fresh herbs daily for all of your juices, smoothies, and salads like this Asian Kale Slaw. Not to mention growing your own herbs is way less expensive than buying them, or worse, buying them and watching them wilt because you forgot to use them.
Here are just a few of my favorite healing herbs and their amazing medicinal properties. Of all the herbs, I must say, mint is my favorite!
Mint– In addition to being a great digestion aid, mint is also a great natural cure for acne. The salicylic acid present in mint (which also helps with excessive oil), makes it a pimple-fighting powerhouse. It’s also anti-pruritic giving it the ability to calm itchy, infected skin.
Ginger – A deliciously spicy ingredient that has been used for centuries in traditional Chinese medicine, ginger has been used to treat colds, stomach aches, nausea, indigestion, constipation, and other bowel troubles.
Cilantro – Aside from being a delicious addition to a basic guacamole, cilantro also has some wonderful health benefits. Cilantro is a strong detoxifier, binding with toxins in your body and loosening them from you skin. And if that wasn’t enough, cilantro has been shown to improve sleep, decrease anxiety and boost your antioxidant intake.
Now that you’re ready to naturally boost your health with medicinal herbs, here’s an easy slaw to mix up for your next lunch or dinner.
Asian Kale Slaw with Miso Ginger Dressing
- 2 cups kale leaves, chopped into bite-sized pieces
- 1/4 head of red cabbage, shredded
- 1/4 head of green cabbage
- 3 carrots, grated
- 1/2 large beet, grated
- 1/2 red onion, thinly sliced
- small bunch cilantro, coarsely chopped
- small bunch mint, coarsely chopped
- 1 avocado
- 1/4 cup shelled edamame
- 1/4 cup unsweetened dried cherries
- sliced cherry tomatoes
- handful of slivered almonds
For the miso ginger dressing
- 1/4 cup extra virgin olive oil
- 1 tablespoon tamari
- 2 tablespoons miso paste (I used white)
- 1 tablespoon maple syrup
- juice of half a lime
- juice of 1 lemon
- juice of 1 orange
- 1 tablespoon rice vinegar
- 3 tablespoons fresh minced ginger
- 2-4 tablespoons water (or more, if needed)
- 2 teaspoons Sriracha
Directions Using a high powered blender, combine all of the dressing ingredients and blend until smooth (the resulting mixture was a smooth, yellowish color).
In a large mixing bowl, toss together lettuces, cabbages, carrots, onions, beet, cilantro and mint. Pour over dressing and combine well. [The flavor is even better when you allow it to marinate 2 or more hours in the refrigerator].
Top with sliced avocado, dried unsweetened cherries, edamame, tomatoes and slivered almonds, oh, and enjoy a healthy healing meal!