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We will be providing recipes for you with season and produce availability in mind. And they will be good ones too! Some difficult, some easy-peasy.
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Recipes in Season (5)

Spinach Chickpea Omelets

This one sounds odd, but oh-so flavorful and colorful (and packed with protein). Bob’s Red Mill has chickpea flour and nutritional yeast, otherwise, the bulk sections of the co-op-y type stores do too. You can also make your own chickpea flour with a VitaMix…what an awesome invention!

Source: My Whole Food Life blog (Entered by Lara Rasmussen Anderson)
Serves: 3-4

2 cup chickpea flour
1/2 cup nutritional yeast
3 Tbsp flax meal
2 tsp baking powder
2 tsp turmeric
1 tsp garlic powder
1/2 tsp sea salt
3-4 cup loosely packed spinach
Water as needed

Step by Step Instructions
  1. In a large bowl, combine all the dry ingredients, except the spinach. Mix well.
  2. Chop the spinach up fine.
  3. Heat a large saute pan on medium heat.
  4. In a small bowl, combine 1/3 cup of the dry mixture and a scant 1/3 cup water. Whisk that together. If you want an omelet, make the batter a little thinner with more water. If you want a pancake consistency, make the batter a little thicker.
  5. Add a little amount of spinach into the bowl with the batter. Pour the mixture into the saucepan and cook. These cook like a pancake, so when you see the mixture bubble, you know it's time to flip to the other side and cook for another minute.
  6. Repeat these steps until all the omelets are done.
  7. Store these in the fridge. They should last a couple weeks that way. They can also be frozen.


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