I’ve found a wonderful gluten free bread that tastes delicious, is easy to cook and slices nicely. Even better, you can buy it at the supermarket.
Fresh out of the oven with a few slices gone for our lunch. Even Dave likes it, and he’s “Gluten Free Intolerant” supposedly!
And here’s an empty plate. Empty because I ate the chicken sandwich I’d made with the fresh-from-the oven bread before I remembered to take a photo.
Brazil nut, lentil and brown rice salad
My good friend and neighbour Aileen, told me about this recipe and it’s sooooo delish, I thought I’d share it. I’ve put my variations in brackets. I made changes to suit my needs and cupboard contents. (Again, even Dave loved it.)
1 ½ cups cooked brown organic brown lentils OR 400g can organic brown lentils, drained
1 small red onion, finely chopped
½ cup chopped brazil nuts (I used a mixture of activated nuts, see Sarah Wilson’s blog)
2 cups cooked brown rice
½ cup chopped raisins (I don’t use these, so I just left them out)
½ cup chopped parsley
½ cup chopped mint
2cm piece ginger, peeled and grated (I’m not into ginger, so left this out too)
Juice and finely grated rind of 1 lemon
¼ cup tamari
¼ cup olive oil OR mustard seed oil
1 tablespoon maple syrup (here I used organic Rice Malt Syrup)
1. Combine first eight ingredients in a bowl
2. Combine dressing ingredients in a screw top jar. Shake and mix through salad.
3. Serve cold
There you go – easy peasy – ENJOY xoxo