That flatbread is green. You may be noticing that first. Yep, it’s green. And. It tastes amazing!
I got the original recipe from Cook with Kushi. However, I made several accommodations, so find I used the original more as inspiration and feel comfortable posting my version.
- 2 small or 1 large avocado
- 1 tsp lemon juice
- 1 tsp kelp granules
- 1/2 tsp garam masala
- 1/2 tsp curry powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 3/4 c quinoa flour
- water, if needed
- oil, optional, for cooking
In a large bowl, mash the avocado until smooth.
Add lemon juice, kelp, garam masala, curry powder, onion powder, garlic powder and dried parsley. Mix well.
Add the quinoa flour in small portions and knead until a nice smooth dough forms. Add water only if necessary if the dough is dry and cracking as you knead, however, the dough should not be tacky or sticky.
Cover and set aside for 30 mins.
During this time I made the vindaloo chickpeas, see recipe below.
After 30 minutes, separate the dough into six equal pieces. Roll each piece into a ball and then flatten on a floured surface and roll out to quite thin, slightly thicker than a crepe.
Heat skillet over medium high heat. Add a bit of oil (optional) and cook one flatbread at a time. When the first side starts to bubble (maybe only a minute to a minute and a half), it’s time to flip. Add a bit more oil if desired. Flip and cook for about 20-30 seconds. These cook quickly, watch closely and don’t walk away from your pan.
I placed my finished flatbreads on a plate in the microwave. I don’t run the microwave, but the small space helps to keep them warm while each one cooks.
These tasted absolutely amazing. I could snack on these on their own, or dipped in a little plain yogurt or Tofutti sour cream… just wow! However, we had them with vindaloo chickpeas.
- 1 can chickpeas
- 1-2 tbsp Patak’s vindaloo paste (see options below)
- 1 onion, chopped
- 1/2 c fresh mushrooms, chopped
- fresh spinach, 2 handfuls
- 1 c water
These are super simple. For one, I don’t make vindaloo from scratch, I buy Patak’s brand premade pastes and sauces for my East Indian cooking endeavours. They are excellent! (No, not paid to say that.) I had vindaloo paste left in the fridge from when we made BBQ’d vindaloo chicken. So, that’s what I used. Be forewarned – vindaloo packs quite a punch! As my husband said, “I can be a dragon for ten minutes and a rocket for an hour!” Ha ha ha!
My preferred choice for this recipe would be tikka masala, which I have used often with chickpeas. Some may prefer butter chicken (who says it should only be used on chicken!?), or even korma, or tandoori. The options are endless.
So what I’m saying is, pick a sauce, any sauce, East Indian flavoured, and toss some in with a can of chickpeas. This was a quick lunch idea that I came up with that was properly food combined (starches) so where as the main focus was the avocado flatbread, the chickpeas were rather quickly put together. They turned out great though!
So, where was I? Ah yeah, pick a sauce.
To a small sauce pan, over medium high heat, fry the onion and mushrooms in a bit of oil.
Once the onions are translucent, add a drained and rinsed can of chickpeas.
Add about 1-2 tbsp of vindaloo paste and then 1 cup of water. (Options, if you choose a sauce over a paste the add 1/2 to 1 cup of your preferred sauce.)
Add the spinach, stir in to wilt.
Turn the heat down to medium and allow to cook until the flatbreads are ready. Stir them often to prevent burning. You may even turn the heat to low, or off for the last 5-8 minutes.
Serve the chickpeas in a bowl with a dollop of sour cream (Tofutti brand if you’re looking for a dairy free option.) Quarter the flatbreads and serve on the side. Dip the flatbreads in the chickpeas!
Benefits of Key Ingredients:
I’m now far enough into my course, I can share the good things that the ingredients in my recipes do for your body.
This meal is properly food combined for a starch meal. Quinoa flour and chickpeas both fall under the starches category.
Excellent source of monounsaturated fats (the good kind!). They carry 4 g of protein, more than any other fruit. They are a neutral food in the world of food combining so can be eaten with proteins or starches. Avocado are good for nerves, fatigue, hypoglycemia and urinary tract infections. This fruit is loaded with vitamins, minerals and phytochemicals (also good for you!)
This is the generic name for edible species of flat, leaf-like brown algae. Kelp contains vitamins A, C, D, E and K and is a rich source of minerals. A chief source of iodine which is essential for thyroid function. Used to revitalize gastrointestinal health and aid digestion. Important for stimulating the immune system. Naturally salty, it makes a great substitute for table salt.
(Pronounced KEEN-wah) Quinoa has a reputation of being a “super-grain” (even though it’s actually a herb). It provides all of the essential amino acids. A great choice for vegetarians/vegans as most plants don’t provide enough essential amino acids. It is high in protein compared to other grains (but still categorizes as a starch in food combining). It is also a great source of iron, vitamin B3, B6 and phospherous.
A very versatile bean that takes a bit longer to cook than other beans. Contains a host of key nutrients including protein (but still categorizes as a starch in food combining), fibre, calcium, magnesium, phosphorus, potassium, zinc, many B vitamins and the list goes on and on. As part of the legume family, they contain both soluble and insoluble fibre. Soluble fibre helps reduce blood cholesterol levels and normalizes blood sugar. Insoluble fibre helps regulate the bowels and eases digestive problems.
A powerhouse of nutrients, (1/4 to 1 cup diced/day) onions have shown to lower cholesterol, inhibit cancerous tumour growth and help manage diabetes. They have anti-coagulant properties that may reduce the risk of heart attack and aid high blood pressure. They have anti-inflammatory properties which may provide relief from asthma, hay fever and other allergies.
Mushrooms contain little to no fat, making them ideal food for heart health and benefit the cardiovascular system. They are highly nutritious, loaded with proteins, amino acids, vitamins and minerals. They are also rich in the rare trace mineral germanium, which may promote efficient use of oxygen in the body and protect against free radicals.
Spinach prevents the body’s cells from undergoing mutation, thus protecting it against cancer. Help prevent macular degeneration. Protects nerve cells. Being a good course of vitamin B2 (riboflavin) it helps the body cope with stress. It also contains folate which helps prevent against birth defects, certain cancers, and heart disease. A calcium and magnesium source it helps to build strong bones and teeth and lower blood pressure.
Phyllis A. Balch, CNC. Prescription for Dietary Wellness (Avery/Penguin Group, New York, 2003)