waffles

Recipe – Flaxseed Waffles

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Flaxseed

Flaxseed, also called linseed, has many medicinal properties and contains dietary fiber, antioxidants, omega 3 fatty acids (lignans), minerals, vitamin B Complex, magnesium, zinc, iron, potassium, manganese, thiamine, plant-based protein and folate.

Health benefits include:

  • Improved cardiovascular health
  • Improved immunity
  • Decreased menopausal and hormonal imbalance symptoms
  • Healthier skin and hair
  • Reduced sugar cravings and helps with weight loss

In addition, it can be used in the management of type 2 diabetes, asthma, and regulating blood pressure. It supports digestive health, lowers cholesterol, is an anti-inflammatory and may lower the risk of certain types of cancer. It is also gluten-free.

Flaxseed is best used in ground form since, when eaten whole, it is more likely to pass through the intestinal tract undigested, which means your body doesn’t get all the healthful components.

When used in cooking, flaxseed can be used as an egg substitute or thickener, sprinkled over oats, cereals, yogurt and in smoothies, added to cheese spread or mayonnaise in a sandwich or pressed to make linseed oil.

Recipe – Flaxseed Waffles

Ingredients

2 cups oats

½ cup cornmeal

½ cup cashew pieces

½ cup flaxseed

¼ cup cornstarch or arrowroot powder

½ tsp. salt

2+ cups water

1 Tbsp. apple or orange juice concentrate or 2 tsp. honey or agave syrup or 1 pitted date

Process

Place all in blender and blend until smooth—at least one minute. If necessary, add more water to achieve batter-like consistency.

Pour into hot waffle iron and bake until done.

Serve with your choice of topping.

Food For Life – Curry Stew & Golden Waffles

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Golden Waffles

Submitted by Janet Headrick

2 cups water, soy milk or nut milk

2 cups rolled oats

2 Tablespoons whole wheat flour

2 Tablespoons sesame seeds

Blend well in blender then bake in waffle iron 8–10 minutes. Add water to thin the batter as it sets. Good made ahead and frozen in baggies. Warm in toaster or microwave straight from the freezer.

Malaysian Curry Stew

Submitted by Martin Bernar

1 small onion

¼ cup curry powder

1 can coconut milk

Vegetables of your choice, diced, such as:

3–4 celery stalks, 2 potatoes, 1–2 tomatoes, 1 bell pepper, okra, etc.

2 Tablespoons McKay’s Chicken Seasoning or 1 Tablespoon salt

Honey to taste. If your curry is too spicy hot, add more honey.

Sauté onion in a small amount of oil in a 5–6 quart pot. Add ¼ cup curry powder and mix well. Fill the pot up to two-thirds full with water and bring to a boil. When water is boiling, add vegetables in order of their cooking time, i.e., potatoes first, celery, etc. However, add tomatoes with the potatoes as they give flavor to the stew. When you add the last vegetables, also add the rest of the ingredients: the coconut milk, chicken seasoning, and honey. You may add more curry powder depending on your taste. Cook until vegetables are done.

You can make curry sauce (as served in Thai restaurants) using this stew.

Mix ¼ cup of cornstarch with ½ cup of water, pour into the stew and cook for 2 minutes.

The stew will thicken, and you have sauce that can be served over rice.

Recipe – Nutty Rice Waffles

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Nutty Rice Waffles
1 cup uncooked brown rice, soaked overnight ½ cup water
½ cup raw cashews ½ cup shredded coconut
1 ¾ cup water 1 tspn. Maple flavoring
1 cup cooked brown rice ½ tsp. almond extract
½ cup chopped pecans (optional) ½ tsp. salt
Blend uncooked rice, cashews and ½ cup water in blender until smooth. Add remaining ingredients except chopped pecans, and blend until smooth. Pour batter into a bowl and stir in chopped pecans. Pour batter into a preheated waffle iron treated with oil. Cook about 8-10 minutes until steaming stops.