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Mexican Quinoa Salad Recipe

This Mexican-style Quinoa Salad is loaded with black beans, corn, tomatoes, avocados, red onion, and cilantro. Simple, healthy, and incredibly delicious, you’ll want to make it over and over again!

Let’s Just Jump Right To The Recipe!

Tex Mex Quinoa Salad

INGREDIENTS

  • 3 cups cooked quinoa*
  • 1 can black beans, rinsed
  • 1 cup corn frozen and thawed, or canned
  • 2 small avocados
  • 2 cups cherry tomatoes, chopped
  • ½ medium red onion, diced
  • ½ cup chopped cilantro
  • 2 limes, juiced
  • 2 tbsp. olive oil
  • 1 tsp. salt or to taste
  • 1 tsp. pepper or to taste
  • 1 tsp. cumin powder or to taste
  • ⅛ tsp. cayenne optional

INSTRUCTIONS 

  • Place the cooked and cooled quinoa into a large bowl. Add the black beans, corn, onion, tomatoes, avocados, and cilantro.
  • Squeeze the limes, grizzle with olive oil, and season the salad with salt, pepper, and cumin powder. Add a pinch of cayenne pepper, if preferred. Mix everything well.

NOTES

* You’ll need to cook about ¾ cup of quinoa according to the package instructions and cool it completely. Leftover quinoa is perfect for this salad. 

Cook quinoa in vegetable broth for extra flavor. 

HOW TO STORE THIS SALAD

Store this Quinoa Salad in an airtight container, refrigerated, for up to 2 days. You can still eat it on day 3, but the avocados will brown, and the tomatoes become a bit soggy.

Healthy Banana Ice Cream

Banana Ice Cream-the main ingredient is bananas! Easy to make, naturally sweet, healthy, milk free optional and low calorie. Have fun with this recipe and switch it up to your liking! A perfect treat for any day!

Don’t throw out those browning bananas! Chop and freeze them to make delicious and easy banana ice cream with just one ingredient: bananas.

How to Make Banana Ice Cream

Most times I buy bananas, there’s one or two that go brown before we eat them. This is a great way to save those bananas and turn them into a healthy frozen treat!

Step 1: Chop the bananas and freeze them
I chop the bananas about 1/2″ thick and them put them in a sealable plastic baggie. The secret to this recipe is freezing the bananas first! The cool thing is that you don’t need to use them right away so you can save those browning bananas and then make the ice cream anytime later.

Step 2: Put the bananas in a blender allow to melt for just a few minutes and start blending
If your bananas were a little mushy or they’ve been frozen for a while, you’ll need to seperate them before blending. You don’t want to put a solid frozen chunk in there or it won’t easily blend. I just take the baggie and slam it on the counter, or even the floor until the contents are broken up a bit.

I don’t have a favorite blender setting for the blending portion. I mostly press random options until I see things start to move. Sometimes I pour a little milk or cream in at this point, to get things moving better, but that is completely optional.

The bananas will look all chunky at first and you’ll probably have to repeatedly shove them down and blend. This part always takes some effort and perseverance.

Step 3: Keep blending until it looks like banana ice cream
Just keep at it and eventually it will start to look like ice cream! I usually switch to the “smoothie” setting on the blender for this part. Once you have the right consistency it will be smooth and moving on its own.

Step 4: Pour into a bowl and serve
Once it starts to look like ice cream, it’s time to pour it in a bowl and eat it right away! I’ve found it doesn’t refreeze all that well, so just make the amount you plan on eating.

An interesting thing to note- it doesn’t taste overly “banana-y.” It tastes mostly like vanilla ice cream with a hint of banana. It’s also naturally sweet and can be made with purely bananas, or you can mix in cream, honey, peanut butter powder, etc. and make your own unique blend. Add your favorite toppings like fruits or cinnamon! Enjoy!

Maria J 💜 – The Naturally Blooming

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Cheesy Jalapeno Omelet

Spice up your morning with this easy and Cheesy Jalapeno Omelet. Made with eggs, jalapeno peppers, and your favorite cheese, this savory pepper omelet is the best way to start your day.

Recipe tips and substitutions

  1. To make it less spicy, remove the seeds and veins from the jalapeno.
  2. For deeper flavors, saute the diced jalapeno with chopped onions and garlic in the skillet before adding them to the scrambled eggs.
  3. Use different kinds of peppers to adjust the flavor and heat. Bell peppers are mild and sweet whereas poblanos are much spicier and smoky.
  4. Bump up the nutrients by adding in more veggies like tomatoes, onions, or chopped zucchini.
  5. Give it some protein by adding black beans, bacon, shredded chicken, or tofu to the mix.
  6. The cheese choice is yours! Feel free to use cheddar, swiss, cotija, queso fresco, pepper jack, or any cheese you enjoy.
  7. Do you like your omelets extra fluffy? Add a splash of milk or cream to the scrambled eggs.
  8. To keep your omelet from burning, make sure the skillet is not heated too high. This will scorch the outside and undercook the inside. Maintain an even medium heat and only flip the omelet when it’s ready!
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Ingredients

  • ▢ 6 eggs
  • ▢ 2 tablespoons milk
  • ▢ 1/2 teaspoon salt
  • ▢ 1 jalapeno seeds removed and finely diced
  • ▢ 1/4 cup shredded cheddar cheese
  • ▢ 1 tablespoon butter

Instructions

  • Crack eggs open into a medium-sized bowl and add milk, salt and jalapenos. Beat eggs with a fork to fully mix everything together.
  • Add butter to a large skillet over medium high heat. Once butter is melted, pour in 1/2 of the egg mixture into the skillet.
  • Cook eggs until firm, about 3-4 minutes. Add 1/2 of the cheddar cheese to one side, and then fold the other side over making an omelet. Continue to cook for 1-2 more minutes on both sides until crispy and fully cooked.
  • Remove from skillet and repeat directions to make the other omelet. Serve and enjoy!

did you make this?

⭐⭐⭐⭐⭐

don’t forget to leave a comment & rating below! 🙂

Common household materials that make good organic fertilizer

Organic gardening is a good move. And if fertilizers are ever in short supply or outrageously priced, you’ll have some readily available options from around the house you can use instead.

Why is fertilizer necessary?

Dead soil equals dead plants.

On the other hand, living soil is full of nutrients and organisms integral to garden health.

Plants need certain nutrients to live and grow. To get these nutrients, they take them out of the soil. As a result, nutrients in the soil are depleted and must be replaced somehow.

Companion planting and crop rotation are two ways to replenish nutrient-depleted soil. Fertilizer is another.

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What nutrients are needed in the soil for plant growth?

There are three main groups of nutrients that healthy garden plants need in the soil:

Primary nutrients (which plants need in large quantities): Nitrogen (N), Phosphorous (P), and Potassium (K).

Secondary nutrients (which plants need in smaller quantities): Calcium (Ca), Magnesium (Mg), and Sulfur (S).

Micronutrients (which plants only need in trace amounts): Zinc (Zn), Iron (Fe), Boron (B), Manganese (Mn), Chlorine (Cl), and Molybdenum (Mo).

If a plant doesn’t receive these nutrients in the amounts they need, it won’t reach its full potential and may even die. So for your garden plants to be their best, a steady supply of plant food is a must.

What nutrients does MY soil need?

To know what your soil needs, you must test it. Otherwise, it’s just a guessing game that will likely result in money wasted on unnecessary fertilizers and plants that don’t develop to their potential.

Soil test kits for home use are readily available. Alternatively, contact a Cooperative Extension Office.

The results tell you what nutrients your soil lacks. This information, combined with what you want to plant, provides direction on the amount and type of fertilizer needed.

However, if the fertilizer you choose is potentially harming soil microorganisms while it’s replacing nutrients, well, you can see the problem.

What’s the difference between synthetic/chemical and organic fertilizers?

Short answer: Chemical and synthetic fertilizers feed the plant. Organic fertilizers feed the soil.

The advantages and disadvantages of synthetic/chemical fertilizers

Synthetic/chemical fertilizers are the fast food of the plant world. They’re designed to address the nutritional needs of the plant. The nutrients they put back into the soil are highly absorbable and contain specific nutrients in specific quantities.

However, they also have a lot of negative side effects.

For instance, they mess with the soil ecosystem; they’re typically quite acidic and hostile to beneficial microbes and other organisms. In addition, they’re harmful to people and pets, and they’re damaging to the environment.

As if that wasn’t enough, because they feed the plant, not the soil, they must be reapplied during the growing season unless using a time-released variety.

The advantages and disadvantages of organic fertilizers

On the other hand, organic fertilizers are part of the slow food movement. They have soil health uppermost in their minds, releasing nutrients over a more extended time. All those wonderful microbes and organisms we want living in our soil are more likely to thrive from a steady supply rather than bingeing. Soil structure and water retention can improve also.

It’s a matter of opinion whether the downsides to organic fertilizers are indeed disadvantages or just inconveniences.

For example, choosing organic is not a quick fix. It means you’re in it for the long haul. Some nutrients must be converted into a usable form for plants by those soil microbes. Concentrations are unlikely to be as high, and composition won’t be as precise as synthetic/chemical.

But like I said, these are only disadvantages if you’re looking for immediate results.

What materials can be used as organic fertilizer?

Here are some common materials that can make a great organic fertilizer. Some provide a very balanced mix of nutrients, and others will give you a few specific nutrients to target a deficiency. But, again, soil testing provides direction on your soil’s specific needs.

  • Material from compost supplies your garden with a very good mix of the nutrients it needs. It’s the single best thing you can do for your garden. For best results, make sure you add both green materials (things like kitchen scraps, which are high in nitrogen) and brown material (things like dried leaves and shredded cardboard, which are high in carbon).
  • Worm composting is a cool variation on the traditional compost heap. Adding certain worms to your compost helps break down the organic material faster. A regular compost heap might take months, but a worm composter takes mere weeks.
  • Chicken droppings don’t have to be just a smelly mess. Droppings can be an effective, reasonably balanced organic fertilizer for your garden. Don’t let this valuable resource go to waste if you have chickens as pets!
  • Coffee grounds sprinkled onto your soil supply nitrogen, potassium, and magnesium. Dry them first. Remember, though, that it could alter the pH of your soil. Ask for free coffee grounds at Starbucks or other coffee shops.
  • Ash from your fireplace dusted on soil contributes potassium and calcium carbonate. This, too, could change the pH of your soil.
  • Epsom salt supplies magnesium and sulfate to the soil. This is especially important with tomatoes, potatoes, and roses.
  • Powdered eggshells sprinkled onto your soil increase calcium carbonate (also known as “lime”). You can find eggshells that can be shipped to your door here.
  • Mix seaweed and water and let it sit for a few months to create a fertilizer high in potassium. You can also get some seaweed that is ready for your garden now.
  • Pine needles supply nitrogen. They also could alter the pH of the soil.

Why is soil pH important?

The pH of your garden soil determines the availability of nutrients for plants. If the soil pH is off, plants may show a deficiency in a nutrient even if that nutrient is in the soil. This is because the plant can’t access it because of the pH.

Whether a fertilizer raises or lowers soil pH depends on the soil’s original condition. For example, an item with a pH close to neutral, like used coffee grounds, will increase the pH of alkaline soil but decrease the pH of acidic soil.

Remember that soil testing kit I mentioned earlier? It’s your friend.

A Cheaper, Easier, Healthier Option

Using these everyday items as plant food for your soil is a cheap and easy alternative to synthetic chemical versions. In addition, choosing organic fertilizer is a small way to help to make the world a healthier place.

However, fertilizing is just one piece of the gardening puzzle. To learn what all the pieces are and how they combine to help you prepare for and create your best garden yet, check out these gardening tips here: GARDENING TIPS: 10 WAYS TO IMPROVE SOIL FERTILITY

What kind of organic fertilizer do you prefer?

Relaxing homemade Parsley Tea

Easy directions on how to make parsley tea using fresh and dried parsley. Have a healthy cup of tea within minutes! Low cost and filled with health benefits!

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Parsley tea is a low cost healthy tea that is filled with nutrition and health benefits. It has a fresh, grassy taste to it, making it a great natural tea to start your day with or end the night with. Because we grow parsley in the garden, I always try to add this to my daily tea schedule during the Summer months.

Parsley tea is made within minutes and can be made with both fresh or dried parsley.

If you’re looking for a new homemade tea, give this a try!

Ingredients

How to make fresh parsley

  • Add 3 tablespons of fresh parsley into tea mesh strainer or infuser ball and place in cup. Pour boiling hot water on top. Let steep for 5-10 minutes and remove strainer. You can drink as is, or sweeten with honey or sugar if preferred.

How to Make with Dried Parsley

  • Add 1 teaspoon dried parsley into tea mesh strainer or infuser ball and place in cup. Pour boiling hot water on top. Let steep for 5 minutes and remove strainer. You can drink as is or sweeten with honey or sugar if preferred.

Nutrition Information:


Serving: 1g Calories: 1kcal

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Healthy Homemade Tuna Salad

Healthy tuna salad is a light, refreshing meal packed with fresh herbs, crunchy garden cucumbers, and the delightful twist of freshly squeezed lemon juice. You can make so many different meals with this tuna salad! Here are some ideas!

Tuna sandwiches

Tuna cheese melts

Serve as a dip with carrots, celery, and crackers.

Add to the top of a bed of fresh lettuce.

Place sliced cheese on crackers with a small dollop of tuna salad on top.

Pita pocket with lettuce, tomato, and tuna salad.

Make it a wrap 

Serve it over some cooked pasta.

Swap out the celery for cucumber.

Make a Mexican version by adding cilantro, lime juice (instead of lemon), and a dash of cumin.

For some sweet crunch, dice up some fresh apples to add to the salad. Add walnuts for some Waldorf inspiration.

Add diced hard boiled eggs.

YUM

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Healthy Homemade Tuna Salad Recipe

Ingredients

  • 4 cans tuna – I like Wild Planet
  • 1 recipe homemade avocado mayo
  • I lemon, juiced
  • 2 stalks celery, diced
  • 1/2 onion, finely diced
  • Handful fresh herbs (optional)
  • salt and pepper to taste

Instructions

Make a batch of my favorite homemade avocado mayo. I promise you it is super simple.

In a large bowl, add canned tuna (drain, if needed) and mayo.

Dice onions and celery. If you have kids, I suggest dicing the onions into really small pieces.

Chop herbs and add to bowl. This step is totally optional, but fresh herbs add so much brightness and flavor to the salad.

Squeeze lemon juice over the top.

Mix well and serve.

Notes

  • Fresh cilantro is my favorite herb to add, but you could also add a handful of fresh parsley or basil.
  • This recipe utilizes my favorite homemade avocado mayo. You could substitute it for store-bought, if needed. Always opt for avocado mayo, because most other types are made with unhealthy, refined vegetable oils.
  • For extra lemon flavor, add the zest of one lemon.
  • Tuna packed in water, olive oil, or just salt will work with this recipe. Make sure to drain the tuna before making this recipe.
  • Try to pick the best quality tuna you can afford. Wild and sustainably caught fish is the top choice.

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HOMEMADE POTATO CHORIZO TACOS

Potato and Chorizo Tacos

Potatoes and chorizo or chorizo con papas are traditionally a breakfast dish, but I see no reason why this couldn’t be a good lunch or dinner option. 

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Ingredients
▢1 tbsp. Coconut oil optional
▢1 cup Onion white, minced
▢3 cups Potato peeled, diced
▢1 cup Vegan chorizo, cooked (see note)
▢12 Corn tortillas
▢1 cup Your favorite salsa

Instructions

1. Heat 1 tbsp. of oil in a large sauté pan at medium-low heat. Add onions and cook until soft and translucent, about 10 min. It’s ok if they brown a little bit.

2. While the onions are cooking, place your cut potatoes in a small saucepot with salted water. Bring the water up to a simmer at high heat. Lower heat to medium and let the potatoes cook for 5 minutes.

3. Drain the potatoes and add them to the pan with the onion. Turn heat up to medium-high. Cook potatoes and onions for 5 minutes or until the potatoes begin to brown. Add more oil if necessary.

4. Add cooked chorizo to the pan and mix well. Cook for one more minute.

5. Season with salt and pepper.

6. Serve with warm tortillas and the salsa of your choice.

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Turmeric Lemon Ginger Tea

Start off your morning routine with this warm, nourishing Turmeric Lemon Ginger Tea! It’s full of antioxidants and vitamin C to start your day feeling great.

Let’s break down the nourishing, gut-friendly ingredients in this beautiful morning tea:

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TURMERIC. By now, you probably know what turmeric is (basically the new kale). It’s a spice made yellow by a compound called curcumin, which may have powerful anti-inflammatory and antioxidant effects.

LEMON. When life hands you lemons, hoard them all to make tea. We know them and love them for their vitamin C content, but they also contain a wide variety of other vitamins and minerals!

GINGER. In the same family as turmeric, ginger is a root that has been used for years and years to treat digestive issues and nausea. This study found that it’s anti-inflammatory properties can reduce muscle pain after exercise!

ORGANIC APPLE CIDER VINEGAR. This is one of those must-be-in-my-pantry-at-all-times items. It’s very important to buy apple cider vinegar unpasteurized and “with the mother” The mother is what contains all the healthy bacteria filled with antioxidants—called polyphenols—that may improve digestion, boost your immune system, soothe a sore throat, and keep your skin looking 💯.

So grab your 5 ingredients, a pot, and make this nourishing turmeric lemon ginger tea to have tomorrow morning! Your I-want-to-go-back-to-bed-right-now self will thank you. 😊

Cheers!

INGREDIENTS

🌼 4 cups water

🌻 1/4 cup Organic Apple Cider Vinegar

🍋Juice of 1 lemon

🌿 1-inch knob of ginger, thinly sliced

🌺 1 teaspoon ground turmeric, pinch of black pepper, you can add honey as well.

INSTRUCTIONS

  • In a medium saucepan over high heat, add water. Bring to a boil.
  • Remove from heat. Add Organic Apple Cider Vinegar, lemon juice, ginger, and turmeric and pinch of black pepper, honey.*
  • Let cool for 5-10 minutes before serving.
  • Store in the fridge for up to 5 days in an airtight jar or container. Shake before serving. Reheating on the stove is best!

NOTES
*Here’s a tip to avoid turmeric clumps! Add turmeric to a small bowl, then add a couple tablespoons of the hot water. Stir until smooth. Then pour into the pot with the rest of the ingredients!

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This Homemade Ginger Tea is antioxidant-rich

This Home Made Ginger Tea is a delicious (and healthy) tea made with fresh ginger, lemon juice, honey, cinnamon and cayenne pepper. It’s become part of my husband and my nightly ritual. The kids go to bed, tea simmers on the stove. It’s so comforting and I look forward to it every day.

GINGER IS DELICIOUS AND GOOD FOR YOU!

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Aside from the fact that this tea is hot, spicy and so full of flavour, it’s good for you too. We love the taste and the ritual of it, but we also drink this tea for it’s health benefits: Please note I am not a doctor, I wish I was, I lean more towards natural healing. These are just some health tidbits I found floating around the interwebs. The overall lesson here…this is just really good tea…and it’s probably good for you too. 🙂

Ginger is a natural anti-inflammatory, it helps with nausea, circulation, stomach cramps and bloating, and it also improves the absorption of nutrients.
Lemon is a rich source of Vitamin C, it helps flush toxins out of your body, it has powerful natural antibiotic properties, it’s good for your liver and skin, it helps reduce pain and inflammation in joints…
Cinnamon has been thought to help with blood sugar control, it has natural antimicrobial properties, it is rich in manganese, iron, calcium and fibre, it’s a powerful antioxidant…on and on…and it’s delicious too!
Honey is antibacterial and anti-fungal, it’s probiotic, it’s good for you skin, and it helps with sore throats and coughs.
Cayenne Pepper is a good source of essential minerals and vitamins C and A, it’s beneficial to the circulatory system…plus it adds pizzazz to your tea. True story.

So I dedicate this tea to my Mom, who also loves tea recipes. 😉❤️

How pretty are those ingredients?! Ahhhhh, I really do love this tea.

COMFORTING AND DELICIOUS DURING COLD AND FLU SEASON.

This ginger tea is so good I just had to share it with you! We drink this tea because we love it, but we also swear that it helps us ward off bugs during cold and flu season. I have nothing to prove this, but we just feel like it helps with our immunity. And when we do get sick, this tea seems to help beat it! But really, we just love ginger tea…and now maybe you will too!

GINGER TEA RECIPE TIPS:

Ginger. Peeled, fresh ginger is best for this tea.
Dressing your tea. This part is very individual-taste dependent, so play with the ingredient amounts until you get a combination that you love.

Spices. A quick little word of warning…most of the cinnamon and cayenne pepper sinks to the bottom of the tea, so you might need to stir your tea. couple of times. But you should drink that part up, that’s where all the good stuff is!

My husband and I have an on-going joke about getting that last bit down!

When you’re done steeping the ginger, pour more water on it and let it sit overnight and reheat when you’re ready for another cup.

Ingredients

1 large fresh ginger root (peeled and cut into 1-inch chunks (enough to have 8 to 10, 1-inch chunks for each root))
5 cups water
juice from 1 fresh lemon
honey
cinnamon
cayenne pepper (powder)

Instructions

In a saucepan, simmer the ginger chunks in 5 cups of water, for a minimum of 20 minutes, but the longer the better. We like to let ours simmer for 30-45 minutes.
Divide the tea between 2 large mugs, or 4 smaller mugs, making sure not to serve the chunks of ginger!

NOW IT’S TIME TO DRESS THE TEA. THIS PART IS VERY INDIVIDUAL-TASTE DEPENDENT! WE LIKE OUR TEA VERY STRONG, SO HERE’S WHAT WE ADD TO OUR TEA! FOR EACH MUG ADD:

Juice from 1/2 lemon
1/2 tsp honey
1/4 tsp cinnamon
generous dash of cayenne pepper

I hope you try it and enjoy it! Have a great day! 🙂

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Nutritious and simple to make bread recipes

homemade bread is quite easy to make, even for beginners. But if you’re somewhat of a bread expert, you can always try recipes that require a bit of skill and technical know-how. So fire up the oven and try the following homemade bread recipes.

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No-Knead Bread

No-knead bread is not only convenient but also requires very few ingredients and equipment. It is also a perfect recipe for people with little to no experience baking. The preparation of the dough itself takes no more than five minutes.

Ingredients:

6 1/2 cup all-purpose flour
3 cups warm water
1 cup hot water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt

Preparation:

In a mixing bowl, combine warm water, flour, yeast and salt until the mixture is sticky.
Let the dough rest in a warm area (near the stove or a preheated oven) until it doubles in size.
Refrigerate the dough for a minimum of four hours. You can also keep it refrigerated for several days.
Take out the dough and mold it on a floured surface according to the desired shape.
Let the dough rest. It should continue to expand. As it rises, preheat the oven to 450 degrees Fahrenheit.
When the dough is ready, make even horizontal or diagonal cuts across the surface. Transfer it onto a pizza stone or a cast-iron pan.
Place the stone or pan atop a broiler pan to create steam as the dough bakes. Steam keeps the bread crispy on the outside and fluffy on the inside.
Bake the dough for 40–45 minutes or until golden brown.

Seeded flatbread

Flatbread is a type of unleavened bread that only requires flour, water and salt to make. It is extremely versatile, as it can be served alongside meat, chicken, salads or dips. Plus, you can also introduce flavor and crunch to the classic flatbread by adding various seeds.

Ingredients:

2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons salt
1/2 teaspoon sugar
1/3 cup mixed seeds (sunflower, sesame, mustard, coriander)
2 scallions, sliced
1 cup buttermilk
4 tablespoons olive oil
1 teaspoon salt

Preparation:

In a mixing bowl, combine the dry ingredients. Add the seeds and scallions.
Make a well in the center of the bowl and add the buttermilk. Stir the mixture until a dough forms and you can shape it into a ball.
Let the dough rest for 30 minutes.
Heat the oven to 300 degrees Fahrenheit.
Set the dough on a floured surface and divide it into four. Use a rolling pin to flatten out each piece until it is 1/8–1/4 of an inch thick.
In a cast-iron pan, heat a tablespoon of olive oil. When the oil is hot, add a piece of dough. Cook for about three minutes. Flip and cook the other side for three minutes more.
Repeat the process for each piece of dough.
Transfer the flatbreads onto a baking sheet. Sprinkle salt to taste.

Potato peel focaccia

This recipe introduces a clever twist to the classic Italian focaccia by using potato peels.

Ingredients:

1 cup potato peels
4 cups all-purpose flour
1 tablespoon salt
2 tablespoons yeast
4 tablespoons olive oil
2 teaspoons butter

Preparation:

Boil the potato peels for 20–30 minutes or until tender.
In a mixing bowl, combine flour, salt and yeast.
Blend the peels and the remaining cooking water into a puree.
Pour the puree into the dry ingredients. Mix until a dough forms. Cover the bowl using plastic wrap or a large enough lid. Refrigerate the dough for at least 12 hours.
Use olive oil to grease two large pie pans. Separate the dough into two equal pieces and knead each piece into a ball. Let the dough balls rest until each piece has filled its pan.
Heat the oven to 425 degrees Fahrenheit and drizzle the dough balls with olive oil. Sprinkle salt to taste.
Bake the dough balls for 25 minutes or until golden brown.
Remove from the pans and let it cool.

There is nothing quite like slicing into a piping hot loaf of bread to start the day. After all, bread is not only one of the most versatile sources of wholesome calories but also a powerhouse food. Fortunately, homemade bread is not only easy to make but also ridiculously delicious. It is also extremely versatile, as it can be paired with practically any dish, jam or spread.

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