Eggplant Parmigiana

My mom absolutely loves eggplant parmigiana, so I thought I'd fix her some, but gluten-free style. [This blog entry is from 2012 summer.] So I dumped a bunch of cornmeal into a bowl, some ground quinoa flour, and Italian seasonings. In another bowl I beat three eggs and then proceded to dip the zucchini slices into the egg batter and then into the coarse "breading" mix. Fried in olive oil over a low heat (which took a long time ... didn't want the oil to get too hot and become trans fatty), Mom said hers [the first picture] tasted really good. Mine were just dipped in egg batter and then fried [the last picture]; they were OK but too disgustingly greasy. I'm not used to fried foods of any kind, so if I were to make them again, I would bake them; however, I've got some ideas about making raw eggplant parmigiana, which would keep the enzymes in tact. Hmmm, thinking about this ....

I think in the future a good "breading" for baked parmigiana would be crushed hemp seeds, coarse millet flour as a substitute for the cornmeal, and seasonings. And I think baked, they would be delicious. For raw parmigiana, eggplant slices could be dipped in sprouted lentil "batter", seasoned, and put in the dehydrator for a few hours. And I think they would be fantastic ... ok, expect a blog entry on this in the near future!

cornmeal makes an awesome "breading" for vegies ... but not for people with candida (aw, well)

some baked vegie meatballs made the day before with an Italian sauce to 'moisten' them

the put-together version - simple eggplant parmigiana for me, with meatballs and asparagus

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Bittermelon Okinawan Style

According to my health-conscious Philippina friend, bittermelon is very nutrition, especially for women as it's iron-rich. Well, what female doesn't need bittermelon ... but a word of caution for the unsuspecting, the vegie ... is ... very ... bitter. I actually like it, but I'm not going to eat it like I would a cucumber, although it goes very nicely raw mixed equally with cucumber. In that kind of salad, I grate the bittermelon and cut the cucumber in thin rings. With some cherry tomatoes or a little lemon juice and salt, it's quite the nice salad. This recipe I bumped into online and just wanted to try it. I prefer not to cook my vegies if I can help it, but hey, an experiment today ["today" being a month ago]. Bittermelon with Egg and Onions Bittermelon with egg and onions, also called goya chanpuru in Japanese, and it is an Okinawan delicacy. I was telling my Philippina friend about it because she introduced me to this exotic healthy "treat...

Sunflower Black-eyed-pea Hummus

The black-eyed-peas were cooked overnight in a slow cooker; otherwise, this recipe too would be raw. I'm experimenting with protein and fiber-rich foods like beans, but still want to maintain a very high percentage of raw in my diet. This is pretty good. One thing about black-eyed-peas is that they can be eaten straight out of the crock pot without any seasonings, including salt. There's just something satisfying about their flavor that seems complete. Adding a just a touch of cumin and turmeric does bring out their flavor a lot though. Sunflower Seed and Black-eyed-pea Hummus 1 cup sunflower seeds, soaked and drained 1 cup cooked black-eyed-peas with 1/2+ cup bean broth 2-3 large garlic cloves 1-2 tablespoons olive oil (optional) cumin turmeric sea salt The hummus spread on the raw,dehydrated lentil cracker (this one shaped like a personal pizza). My personal pizza - raw lentil cracker for the crust, hummus, cilantro pesto, fresh parsley and chopped tomatoes.

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