Better Sleep, Better Life™
For dinner last night we had the following (all organic and most home grown):
- Wild Caught Coho Salmon from Trader Joes
- Baked russet potatoes (small) w/butter and a dab of whole, plain yogurt
- Large red tomatoes, sliced thickly, with fresh basil, chopped, olive oil and balsamic vinegar
- Hummus, basil and garlic, 1 heaping tbls. (recipe below)
- Crackers, brown rice and rye, homemade
Salmon: one large fillet baked at 300 degrees for 20 minutes, covered with lemon juice, olive oil, sea salt and 1 tbls of raw honey
Baked potatoes: wash well, prick several times with a fork, bake at 350 degrees until done (about 45 minutes or so)
Hummus: Place in the food processor the following: 1 can garbanzo beans, 1 can white kidney beans, 1/2 cup olive oil (use more or less depending on the consistency you want), 1/4 cup lemon juice, 1 tsp sea salt, 1 tbs. raw honey or agave nectar or a few drops of stevia, 2 tbs miso, 1/4 cup sesame tahini, 4 cloves garlic, 1 cup fresh basil leaves. Blend all together until smooth. Taste, adjust as necessary to be delicious!
Homemade crackers (modified from a recipe in Nourishing Traditions)
1 cup brown rice flour
1 1/2 cups spelled flour
1 cup plain yogurt
1 tsp sea salt
1 1/2 tsp baking powder (aluminum-free)
2 tbs sesame seeds, toasted in the oven
8 tbs butter, melted
extra brown rice flour
Mix flour with yogurt and leave in a warm place for 12 to 24 hours. Place soaked flour, salt, baking powder and 4 tbs butter in food processor and process until well blended. Add sesame seeds and pulse once or twice to blend. Roll out to about 1/8 inch on a pastry cloth, using brown rice flour to prevent sticking. Cut into squares with a knife or rounds with a glass. Place on a buttered cookie sheet, brush with remaining melted butter and bake in a 150-degree oven (or a dehydrator) until completely dry and crisp. Store in an airtight container in the refrigerator.
