Flax Seed for Fiber

Use flax seed when making any dough for bread or cookies. Add ¼ cup for 1 cup of flour to add fiber. Also, you can mix 1 tablespoon of flax seed with 3 tablespoons of water to make one egg substitute for any recipe that calls for eggs, if you’re vegan.

Marlene’s Famous Spinach Quinoa Gluten Free Tabouli

Marlene’s Famous Spinach Quinoa Gluten Free Tabouli
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Marlene’s Famous Spinach Quinoa Gluten Free Tabouli
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Ingredients
  • 3 cups organic spinach finely chopped
  • 3/4 cup tomatoes finely chopped
  • 1/2 cup green onion finely diced
  • 1/2 cup cucumber finely chopped
  • 1/2 cup cooked quinoa add more to taste
  • 1 lemon squeezed
  • 3 tbsp olive oil OR avocado oil
  • salt/pepper
  • 1/4 tsp allspice
Servings:
Instructions
  1. Just mix all the ingredients together, but go easy when adding salt because the fresh lemon juice already gives it a good flavor.

Gluten Free Kibeh

Gluten Free Kibeh
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Gluten Free Kibeh
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Ingredients
Kibbeh
  • 2 cups quinoa half-cooked
  • 1 1/2 cups lean meat
  • 1 tsp allspice
  • 1 tsp dried mardakoosh optional
  • 1/4 tsp cinnamon
  • salt & pepper
Filling
  • 1 tsp olive oil
  • 1 tsp butter
  • 1/2 cup onion finely chopped
  • 3/4 cup ground meat
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • salt/pepper
Servings:
Instructions
Kibbeh
  1. Mix quinoa, lean meat, allspice, mardakoosh, cinnamon, salt, and pepper together in a food processor.
Filling
  1. In a skillet, heat the oil and add the chopped onion. Cook for 2 minutes then add meat and spices; keep cooking for 10 minutes on low heat until cooked.
  2. Divide the kibeh into 2 equal portions. Flatten one portion on an oiled medium sized oven tray. Spread the entire filling on top. Flatten the other portion of kibeh using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 3 tbsp olive oil/ butter mixture over the top
  3. Place in middle shelf of oven and bake on moderate heat: 350 degrees for 35 - 40 minutes or until the top browns. Drain excess oil (optional). Serve hot with salad.

Tahini Sauce

Tahini Sauce
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Tahini Sauce
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Ingredients
  • 1 tbsp yoghurt
  • 2 cloves garlic
  • 1/4 cup tahini sauce
  • 1/4 tsp salt
  • 3 tbsp cold water
  • 1 lemon juiced
  • 1 cucumber diced
Servings:
Instructions
  1. Press the cloves of garlic and mix with remaining ingredients and spread inside pita bread or serve on the side.

Gluten Free and Whole Wheat Falafel Sandwiches

Gluten Free and Whole Wheat Falafel Sandwiches
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Gluten Free and Whole Wheat Falafel Sandwiches
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Ingredients
  • 3 cups garbanzo beans pre-soaked with 1 tbsp baking soda
  • 1/4 onion medium size
  • 3 cloves garlic large
  • parsley
  • 1 tbsp cilantro chopped
  • 1 tsp markadosh find at Middle Eastern store or Whole Foods
  • 1 tsp cumin
  • 1/2 tsp allspice
  • 1/4 tsp red chili flakes
  • 1/2 tsp salt
  • 1/2 medium potato
  • coconut oil for frying
  • 3/4 tsp baking powder
Servings:
Instructions
  1. Place all ingredients except oil and baking powder in a food processor and pulse to mix about a minute but make sure not to mash.
  2. Remove and put mixture in a bowl and add baking powder to the mix. If you have a falafel scooper, you can use that to make the falafel balls. Otherwise, you can shape it by hand into round patties about 1-1/2 to 2 inches in diameter.
  3. Add coconut oil to a small 8 inch skillet about 1/4 to 1/2 inch in height. Fry on each side till deep golden brown.

Yoghurt Granola

Yoghurt Granola
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Yoghurt Granola
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Ingredients
  • 3/4 cup Marlene's homemade organic yoghurt
  • 1 1/2 tbsp mango or orange marmalade
  • 1/4 cup gluten-free granola mix
  • 1/3 cup melon or apples cubed
  • 1/3 cup papayas cubed
  • blackberries
  • mixed seeds & nuts Marlene uses pecans, sunflower seeds, and raisins
  • fresh mint leaves
Servings:
Instructions
  1. Combine and mix mango/orange marmalade with the yoghurt in a bowl. Place granola mix in a separate bowl or plate; add yoghurt on top of the granola. Then add the fruit and nuts on top followed by mint leaves and enjoy.