Hello everyone,
It's been a while since I shared a recipe, but this is one I simply love, and can't keep to myself. It's inspired by my favourite cuisines of all, Indian food.
But first I have to share some info that can help others who are struggling with digestive issues.
For the past months I am having dizzy-spells and I am finally admitting the culprit...coffee.
I'm not much of a coffee drinker for health reasons, but I must confess that I have fallen off the health wagon and I have been enjoying many iced coffees this summer, although I know I shouldn't due to intestinal malabsorption caused by celiac disease.
So after 3 years of adapting to a gluten-free diet as a vegan, and just when I thought I got it all right, I have become iron deficient!
Did you know that caffeine can decrease iron absorption by 50%!
Anyway, I'm eating super healthy again and doing a liver - kidney cleanse. AND I have an entry for 
I'm so excited about this new spread with my go-to anti-inflammatory and immune boosting foods: ginger, turmeric and garlic. If you love VERY spicy foods, then this is for you!
Buckwheat and teff have become staples in my kitchen, especially for my pizza crust!
Only for the brave, here are the ingredients for the ginger/garlic spread:
1/2 cup fresh garlic cloves
1/2 cup fresh ginger, peeled
1 turmeric root
1 tsp salt, celtic or himalayan
1 tsp black pepper
1 tsp apple cider vinegar
- blend all the ingredients with a hand blender or Vitamix until smooth.
Flatbread:
2 cups of buckwheat flour
1 cup teff
1 tsp salt, celtic or himalayan
1 cup water, make sure the batter is not too liquid
- spread on a baking tray covered with parchment paper and bake for 20 minutes until brown on both sides.
You can use this spread in as a condiment in your hot or cold veggie soups as well.
Buon appetito!
Mirella
