Spelt flour ravioli with vegetables

   I like spelt flour very much and replace it with all the classic recipes in which there is ordinary flour. This is not always easy, because the recipes are different and the outcome of whole-grain spelt flour can also be different from the original. The dough is not as soft as in the case of white wheat flour of the highest grade. But, ravioli have turned out, in this I hasten to share a healthier version of them, if without this dish your life does not make sense. Ravioli i make a lot. They can be frozen and, if necessary, always have a hot meal at hand for 10 minutes.

   We need:
 - 500 g organic spelt flour
 - 200 ml of water
 - Salt
 - 300 g of mushrooms
 - 1 large carrot
 - 1 onion
 - Bunch of spinach
 - Nutmeg
 -Roasted oil for frying
   In the flour, gradually add cold water, salt and knead the dough, like dumplings. It should be put out of your hands. If necessary, add more flour. The finished dough rolled into a ball and sent to the refrigerator.
   Mushrooms, carrots and onions are very fine shredded. It is better to do this in a food processor. Fry all the vegetables on melted butter for about 15-20 minutes during the process, adding a little salt, and after 10 minutes a pinch of nutmeg. Just do not add too much oil, otherwise it will flow when forming ravioli and this will complicate their gluing. Finely chop spinach, mix with vegetables and remove from heat. Let the filling cool down a little.
   In the meantime, we take the dough from the refrigerator. Once again, we knead well and roll the rolling pin into a thin layer. A glass of the desired diameter is cut out circles. I have for this purpose special pieces, the reverse side of which also glues the edges. It is very convenient, because to sculpt beautiful ravioli of the same size and glue the edges without special devices, I do not know how.
   Teaspoon spread the filling in the center. Do not put too much, otherwise ravioli will break and they will be difficult to glue. For the same reason, make sure that the edges do not get oil, because of this they are badly glued and will open when cooking.
   Boil ravioli from the spelled flour as usual, in boiling salted water for about 5-7 minutes or 10-12 if they were previously frozen. With the filling, as with the feed, you can experiment for your taste. I like it just with pepper and olive oil.



   Stuffed eggplant 

   This dish is not the fastest in cooking, but very nutritious, rich and, most importantly, delicious. Baked eggplant is very useful for the gastrointestinal tract due to the content of pectin, and a large list of microelements necessary for the body is preserved during cooking, especially baking. Thats what we will do.
   For 2 servings we will need:

 - 2 large ripe eggplants. Choose deep so that they can be substantially stuffed
 - 1 large carrot
 - 1 large onion
 - 1 Bell pepper
 - 1 large tomato
 - Parmesan cheese (preferably goat)
 - Roasted oil for frying
 - Salt, pepper, parsley to decorate
   Washed eggplants cut in half and cut out the soft middle. Part with a peel put in a container of salt water for 10-15 minutes to remove the bitterness. During this time, the pulp is cut into cubes and fried in melted butter for about 5 minutes after a little salting.
   Then add the onions, peppers and grated carrots on a large grater. We extinguish another 7-10 minutes, and the eggplants themselves are taken out of the water and baked on a baking sheet just like 7-10 minutes in a preheated oven to 200 degrees.
   Make sure that the vegetables are only lightly faded. Remove them from the fire, add a diced tomato and a little pepper.
   Mix everything and fill this vegetable mixture with our eggplant boats directly on the baking sheet.
   We bake for about 30 minutes, so that the eggplants are well baked, otherwise they will be damp and they will not be able to eat together with the internal stuffing.
   About 5 minutes before you get your dish out of the oven, sprinkle with grated parmesan so that it melts slightly.
   Finished boats decorate with parsley leaves. You can serve on large lettuce leaves - as you like.



   Summer stew of young vegetables 

   Summer gives us an abundance of light, fresh, healthy and simple products. As, for example, the composition of this stew. Stormy imagination is not necessary, all the ingredients are easy to buy in the market and mix in proportions according to your taste preferences.
   For two servings we will need:

 - 4 medium-sized young potatoes
 - 1 zucchini
 - 200 grams of young asparagus beans
 - 100 grams of young peas
 - 2 young carrots
 - 1 medium young bulb
 - 2 tablespoons melted butter for frying
 - Salt, pepper
   We cut the young potatoes into slices, and carrots with ringlets. Fry for about 10 minutes with Ghee butter in a well-heated frying pan under the lid. Slightly reduce the heat and add the asparagus beans and chopped onions. We simmer for another 10 minutes. Than add zucchini and peas. We extinguish 5 minutes, turn off the stove and let it brew for 5-10 minutes. Add salt and pepper to taste. This stew can be served for lunch or dinner, and if you freeze the vegetables, then all the same thing is easy to repeat in the cold season.



   Braised young cabbage with mushrooms and red rice 
   
   This dish is moderately light, nutritious, rich in cellulose and the first spring vitamins. Young cabbage is a storehouse of a large number of antioxidants, and red rice is considered one of the most useful. It contains a lot of B vitamins and valuable minerals - iodine, phosphorus, potassium, magnesium, copper and iron.
   Preparing a young cabbage is quickly, the only thing that you need to spend time on is cooking rice, but only this, red, has a slightly nutty taste and perfectly shades the
delicate notes of muscat.
   For 2 servings we will need:
 - 100 grams of red rice
 - Not a big head of young cabbage
 - 100 grams of shitake mushrooms
 - 30 g of young green onions
 - Garlic cloves
 - Ghee-roasted oil
 - Nutmeg
 - Himalayan salt, pepper
   We pre-soak rise in cold water for 15 minute and then cook on medium heat for 30-40 minutes.
   Meanwhile, cut mushrooms and lightly fry in melted butter for 10 minutes. We cut cabbage, green onions, garlic and nutmeg. Add everything to the mushrooms and under the closed lid, stew for another 10 minutes. Remove from the fire, add salt and pepper to taste. With pepper it is important not to overdo it, otherwise it will break the taste of nutmeg and make the dish not so tender.
   Serve with a rice.  

   Cabbage cutlets with mushrooms
 

   Cutlets are not just tasty and sooooo delicious! Savor them to give mushrooms and pumpkin flour. Without these components is not. Pumpkin flour, if anyone knows, it's ground pumpkin seeds. Besides burgers are rich in fiber, protein and very nutritious.
   We need:

 - 1 small head of cabbage
 - 100 g shiitake mushrooms
 - 1 carrot
 - 1 onion
 - 1 clove of garlic
 - 4 organic eggs
 - 100 grams of pumpkin flour

 - salt pepper
   All the vegetables in a food processor grind as finely as possible, but not quite in the mashed potatoes. Farsheobraznaya have to get consistency. Add the eggs, spices and mixing in small portions enter the pumpkin flour.
   Wet hands form the patties and fry on both sides over medium heat on organic unrefined sunflower oil or ghee butter (melted).
   It turns out about 15 meatballs. Serve with soy sauce or homemade mayonnaise.









   Baked Sweet Potato 

   If for lunch or dinner, you want something hearty, sweet, warm and healthy at the same time - sweet potato is one of the best options come to mind. Especially cook it fast and easy: cut into cubes, a little salt, add the nutmeg, and drizzle with olive or coconut oil. Stir and bake on a baking sheet about 30 minutes at 200 degrees until golden brown, or who he loves.
 - Sweet potatoes very well suppresses cravings for sweets, which wants to seize something that is not very useful;
 - Cleans the blood of cholesterol and lowers blood pressure;
 - It is a good source of potassium, B vitamins, beta-carotene and vitamin C;
 - It has a low glycemic index, in this it can safely be recommended for diabetics or simply for people with high levels of sugar;
 - Saturation fiber, which gives a rapid saturation of the body without harm to the figures;
 - It improves the cardiovascular system.
   Sweet potatoes are sure to enjoy your children and will be a good replacement for the usual desserts, biscuits or pancakes.
   You can have as a separate dish or as a garnish for salad, steamed vegetables. He even prepared a useful pastries.
   Find sweet potatoes can be in almost all the big supermarkets.




   Winter vitamin soup 

   This soup is very easy to prepare, consists of seasonal ingredients available in the autumn-winter period, has detoks effect and replaces a complete meal, for example at night, when loading heavy meal digestive system is not desirable.
   About 6 servings:
 - 1 large parsley root
 - 1 medium celery root (or half a large)
 - 4 potatoes
 - 1 is not a big head of cauliflower
 - A few broccoli florets
 - 1 onion
 - Garlic cloves
 - A bunch of parsley
 - Olive oil
 - Salt pepper
   Prepare the soup easier to nowhere. Root vegetables with potatoes, onions and garlic are thrown into boiling water, since they need a little more time and about 7 minutes later add the chopped cauliflower, broccoli, and a bunch of parsley. Boil for 10 minutes.
   Turn off the stove, add salt, pepper and olive oil and leave to infuse and cool slightly.
   Beat blender to puree the state and you can eat.
   By potato soup gets enough nourishing and velvety, at the root of the celery and parsley lot of dietary fiber, B vitamins, magnesium, sodium, phosphorus, iron, onion and garlic help prevent viral infections and strengthen the immune system, and broccoli is rich in calcium and vitamin C.  


   Gluten-free pasta with mushrooms and raw sauce


   When I decided to give up gluten thought of giving up your favorite pasta and spaghetti made me very distressed at the initial stage. Not only giving up pasta, but also from your favorite cakes and other carbohydrates that i love. Only then, having plunged into the matter more deeply, I realized two things: the less you eat it, the less you want and the second - the world of gluten-free baked goods and pasta a variety So, you really have nothing to lose.

   Pasta from brown whole rice seems to me the most delicious, well keep it shape during cooking and do not differ in taste from a paste of durum wheat. I have tried many
things, and buckwheat, for example, easily crumble in the package, and when cooked should be very track of time, for 1 minute more and easily turns to mush. Quinoa Pastaholds its shape well, but has a very specific taste, bitter or something ...



   In general, the choice has stopped on pasta from whole rice. From whole rise, because white is also a mess.
   Options and recipes of sauces are many but today i share the easiest one.
   I honestly do not remember the name of these mushrooms. You can take any that you like or those that have, but I would not advise champognon. Their combination with pasta somehow it did not ennobling. It is best with white, of course.
   To begin with warm up the oven to 190 degrees. Mushrooms cut into lengthwise and mix in a bowl with sea salt, olive oil and sprigs of thyme (can be dry).
   Spread on a baking sheet and bake until golden. Approximately 20-30 minutes.
   Paste boil in salted water as directed on the package.





   And while all the baked-cooked, prepare the sauce. This is the easiest.
   For the sauce, take:
 - 3 tbsp. pine nuts
 - 1 tomato without skin
 - 1 clove of garlic
 - 1 tablespoon olive oil
 - A few drops of lemon
 - Salt and pepper to taste
   All the ingredients blend in a blender. The sauce is ready.
   Pine nuts give it a little cheesy taste.





   We spread everything on a plate and with glass of white wine enjoying life.
















     Zucchini pancakes with pesto

   In the season of greens and vegetables almost all my and my family diet consist of it. I Love all that quick, tasty and most importantly, useful. Salads and herbs in pure form my children, unfortunately, do not like, but in the stew, or pancakes adore very much. In this manifest various types of ingenuity.
   Zucchini pancakes, probably familiar to all from childhood. I take basis and change it for a little lite version. Instead of the usual white flour i use briwn rice flour. It is easy to digest and gluten free. In my childhood zucchini fritters, as well as potato pancakes, always Serve with sour cream. These taste buds accustomed to a combination of memoirs of my mind for a long time, I replaced sour cream on homemade pesto. I think so even tastier.
   For pancakes, we need:
 - 1 large zucchini or two medium - bunch of spinach
 - 2 fresh organic eggs
 - Two cloves of young garlic
 - 100 g brown rice flour - salt and pepper to taste
 - Ghee for frying
   Zucchini with skin whisk in a blender along with the spinach leaves and garlic cloves.
   Poured into a bowl. Add the eggs, salt, pepper and whisk whisk well. All the while stirring slowly introduce pre-sifted flour. The dough should be of medium thickness.
   Frying pan is oiled and well-roasted our pancakes on both sides over medium heat.
   For the pesto:
 - 100 grams of pine nuts
 - A small bunch of fresh basil
 - Clove of garlic
 - Juice of half a lemon
 - 1 tbsp olive oil
 - Salt and pepper if desired
    All whisk in a blender. Pesto is ready. If poorly milled, you can add a little water. This sauce is very good to use with pasta. Only with pasta I make it thicker, longer I put nuts and add a little water. Stored in the refrigerator 5 days.
   That's all. Simple, useful and tasty. For breakfast, lunch or dinner.
 


   Sprouts chickpea burgers

   Chickpea is exellent source of protein for vegetarians. Its nutritive properties are the same as those of meat, but it is much easier to digest. Very low calorie and has a low glycemic index. It enriches the body with selenium, potassium, magnesium and folic acid. Not accumulate nitrate and eco clean.
   I love the burgers and cook them often enough. To taste, it seems to me, resemble chicken.
   Approximately 12-15 burgers we need:
 - 250 grams of dry peas chickpeas
 - 2 environmental eggs or 2-3 tbsp. l green buckwheat flour if you do not eat eggs
 - 1 large onion
 - 2 cloves of garlic



 - Spices to taste and cooking oil (preferably Ghee)
    Nut soaked in cold water overnight. In the morning the water is drained, washed out again, close the lid and leave without the water to germinate.
    As soon as you can see the first small sprouts (I have all the processes from the soaking takes about a day) once again washed well with cold water and grind in a blender along with the onion and garlic.
    Add the eggs (or buckwheat flour) and spices. Once again mix well.
   With wet hands form the burgers and lay on a heated pan.
   Fry evenly on both sides on the fire a little above average, that meatballs were not eager and well-roasted inside.





   Serve with salad, steamed vegetables, or what you prefer.