I was recently re-tested for food sensitivities. I have been battling with inflammation over the past few months and what I was doing/trying didn’t seem to reduce things. So this time I did a much more in-depth test and the results were, well shocking. I feel a little like I am allergic/sensitive to all of my favorite foods (apples, pears, beets, avocados, dates, spinach, kiwi, tomatoes, etc.) only to name a few. I was left shocked, pissed off and not really sure what I was going to eat for the next 3-6 months (the time period recommended to “cleanse” system from such sensitivities).
A day or so later, as I was still digesting what I was and was not allowed to consume, I flipped open one of my cookbook to find a recipe to make for dinner. I was truly surprised to find that most of the recipes that I had created over the years, are recipes filled with ingredients I am not sensitive to. Going back to what I did years ago when I first starting creating these recipes, I would once again go back to what my grandmother had taught me and use my own recipes to make things work for this cleansing period.
I would have normally used sweet potato for this recipe and probably topped with tomato and avocado slices but given they are on my “strictly avoid” list I improvised. Please note too that next time I will finely chop the kale so it blends in a lot better, instead of quickly chopping it (was in a rush and to be honest, a little lazy today).
The perfect alternative to a sandwich or burger for lunch it is both starchy and full of protein (yah quinoa) and full of greens. These are warm, crispy and delicious complement to a big green salad or sauté veggies.
Yields about 5 cakes
1 tsp coconut oil
¼ quarter medium onion, finely chopped
2 garlic cloves, minced (optional)
1½ cups cooked quinoa
1 tbsp flaxseed meal
1 tbsp chia seed
1 tbsp fine coconut flakes
1 cup baby kale, finely chopped
½ cup potato, peeled & grated
1 tbsp coconut butter
2 tbsp coconut flour
2 tsp apple cider vinegar
½ tsp sea salt
Dash red pepper flakes, to taste
- In a medium sized frying or sauté pan, heat oil over medium-high heat. Drop onion and garlic (if using) into hot oil and sauté for 1-2 minutes or until they begin to turn golden. Remove from heat, let cool then transfer to large mixing bowl.
- Stir in the quinoa, flax, chia, coconut, kale and potato into the large mixing bowl containing the onion (and garlic). Add in the remaining ingredients, stirring well to evenly distribute.
- Form mixture into 4-5 cakes. Place on a parchment lined baking sheet. Place in fridge to set for an hour or overnight.
- Preheat oven to 375F.
- Place baking sheet with the quinoa cakes into the hot oven for 12 minutes or until they begin to turn golden. Careful flip the cakes over and bake for another 10 minutes on the other side. Serve immediately or let cool and transfer to a container with lid and store in fridge for 3-4 days or freezer for a few months. Simple re-heat in oven or a greased frying pan.