Turkish pancakes with herbs and greens

  

Gluten free

I came across this recipe looking for something quick, savory and healthy for breakfast. These pancakes turned out to be so tasty that became my go to weekend breakfast dish. They are inspired by Turkish pancakes from the Black Sea Region, where the locals usually serve them as a main dish with a vegetable soup or vegetable dish. In some recipes amount of flour is significantly reduced and more chopped greens are added into batter. 

In Turkey, people top them with remaining greens and thinly sliced onion mixed with olive oil and lemon juice. I topped mine with chopped radishes and tiny pieces of crumbled feta cheese. 

Ingredients:
Makes 4 medium pancakes

• 1 cup oat flour
• 2/3 cup coconut milk
• 2 organic eggs 
• 1 1/4 cup mixed greens (baby spinach, kale, collard greens)
• handful of chopped parsley leaves
• 3 scallions, chopped
• 8-10 mint leaves, chopped (optional)
• 4 tbls olive oil or ghee
• 1 flat tsp ground turmeric 
• 4-5 radishes, chopped
• 1/8 cup feta cheese, crumbled
• sea salt
• pinch of cayenne pepper (optional)

Preparation:

Pour the flour in a mixing bowl, add coconut milk and whisk to a smooth batter. Add the eggs, pinch of salt, turmeric powder and cayenne (optional) and whisk together.

 Stir the greens, parsley, scallions and mint into the batter. Heat the olive oil or ghee in a medium skillet over medium-high heat. Pour one fourth of the batter and spread out with a spoon in an even layer. Make a few holes in the pancakes with a fork and tilt the pan from side to side to fill the holes with the batter to get an even layer. Cook for 2-3 minutes on each side until lightly golden. Sprinkle with chopped radishes and crumbled feta cheese.

Antioxidant and zesty green and red cabbage slaw with carrots and cranberries

Being one of the least expensive vegetables in the market, cabbage contains massive amount of antioxidant phytonutrients and is rich in vitamins C, K and B6. A study from Poland, my home country, shows that women who consume cabbage at least 4 times per week can significantly reduce risk of breast cancer. Cabbage, even when lightly marinated like in this salad, is a great source of enzymes and probiotics essential for easy digestion and balanced flora in the intestines.

Note: I have to emphasize that this salad is not made with homemade sauerkraut, which is extremely rich in probiotics, but of cabbage pickled in brine for at least 24 hours. It resembles popular in Japan tsukemono (pickled vegetables) that contain nutrients and probiotics cultures important for digestive health.

Vegan, gluten free

Ingredients:                                                                                            

• ½ medium organic green cabbage
• ½ medium organic red cabbage
• 2 medium carrots, sliced, chopped or spiralized
• 1 small red onion, chopped
• ½ cup organic dry cranberries
• 2 bay leaves
• 4-5 cloves
• 4-5 allspice berries
• ½ inch fresh ginger, finely chopped
• ½ small red hot chili pepper, cut into very thin slivers
• 1 tsp caraway seeds
• salt, pepper

Dressing:

• ¾ cup organic apple cider vinegar
• ¼ cup olive oil
• ¼ cup lemon juice
• 1 tbsp organic honey

Shred both cabbages on a grater or mandoline slicer or chop them with a knife. If you own a Vitamix blender, you can shred the cabbage using the blender. In a large bowl toss both cabbages, chopped onion, sliced carrot, dry cranberries, ginger, bay leaves, cloves, allspice, caraway seeds, salt and pepper. Prepare the dressing mixing all ingredients until well combined. Pour the dressing over the cabbages and mix well. Let it sit in a cool place or refrigerator to marinate for at least 24 hours.

You can store the salad in a closed jar in the refrigerator for 3-4 days.