· 1 can chickpeas, drained and rinsed
· 1/2 cup cooked quinoa (cook as per packet instructions)
· 2 tablespoons peanut butter or other nut butter/paste
· 2 tablespoons tamari or soy sauce
· 1/4 cup fresh finely chopped coriander
· 1/4 cup finely chopped green onion
· 1 tablespoon sweet chilli sauce
· 3/4 cup crushed roasted peanuts or walnuts
· Peanut Sauce
· 3 tablespoons of peanut butter
· 1.5 tablespoons of soy sauce or tamari sauce
· 1.5 tablespoons of sweet chilli sauce
· juice of ¼ lime (adjust to taste)
1. Preheat the oven to 350°F and line a baking sheet with baking paper. Pat dry the drained and rinsed chickpeas with a paper towel then arrange them on the baking sheet. Bake in the oven for 12 minutes to dehydrate, then set aside to cool.
2. Transfer the cooled chickpeas to the bowl of a food processor and pulse on low to pulverize.
3. Add the chickpea mixture along with the remaining ingredients to a large bowl and stir to combine. Taste and adjust seasonings as needed. Add more crushed peanuts if the mixture is too wet.
4. Scoop out a heaped tablespoon of the mixture at a time and use your hands to roll it into balls. Arrange them on the lightly greased baking sheet. Bake for 15 minutes, then gently turn/flip them and bake for another 10-15 minutes. The longer they cook, the firmer they will get. Allow to cool at least 10 minutes.
Serve the meatballs over carrot noodles with peanut sauce, fresh cilantro, and lime juice. Store leftovers in an airtight container for up to 3 days.
Breakfast of champions
This is one of the yummiest things I have made for breakfast in a long time, it is truly delish.
1/2 cup steel cut oats (found in supermarket cereal section)
1.5 cups water
1 tablespoon of milk
juice of 1 orange
1 tablespoon of honey
1 star anise
1/2 cinnamon stick
to cook steel cut oats put in water and simmer for approx. 20 minutes. steel cut oats take longer to cook than normal oats and don't go completely soft, also I cook in water and then add about a tablespoon of milk to add a bit of creaminess but you can adapt this to suit your tastes.
put the other ingredients in a small saucepan and simmer for about 10 minutes.
pour the liquid on top of oats and enjoy.
I made this in Thailand at May Kaidee's Cooking Class,
it is super easy & cheap! Take-away will never taste the same.
serves 2 large serves, so adjust as needed.
2 tablespoons oil
2 tablespoons diced carrot
2 tablespoons chopped onion
2 tablespoons chopped tomato
3 tablespoons tofu cut into 1 cm cubes
2 teaspoons minced garlic
Pad Thai Noodles
3 tablespoons soy sauce
2 teaspoons sugar
juice from 1/2 lime
2 teaspoons chilli flakes
fresh coriander (approx 2 handfuls)
bean sprouts (approx 2 handfuls)
1 fresh chilli (optional)
lime quarters to serve on plate
saute onion in oil then add other vegetables, cook until carrot is just tender then put this all aside.
beat raw eggs - cook in oil like an omelet then chop up, set aside to add later.
mix the vegetables and egg with 2 portions of pre soaked Pad Thai noodles
Mix all of the above together now add the sauce.
Add a couple of handfuls of rinsed bean sprouts, chopped coriander to taste and toasted peanuts.
add extra lime, soy, chilli to taste.
After a flare-up of diverticulitis, it is important to follow a low-residue diet also know as a low fibre diet. This is to allow the bowel to rest and repair. Low fibre options include white bread, pasta and rice as well as small amounts of fruit and vegetables with the skin peeled. Avoiding high fibre foods - whole grains, legumes, brown rice, wholemeal pasta, nuts and seeds, as well as fibrous fruit and vegetables.
After a flare up, the management is quite different in fact it is basically a healthy eating plan ensuring an adequate fibre including those foods avoided in a flare up, and adequate fluid intake.
Plenty of fibre is to ensure healthy bowel function by assisting the movement of food and waste through the digestive system, reducing the pressure within the large intestine that can be the trigger for the development of diverticula.
It was once believed that those with diverticular disease needed to avoid high residue foods such as nuts, seeds, corn and popcorn. It was thought that these foods might become wedged in one of the abnormal bowel pouches, causing the area to become infected. However, recent research indicates that avoiding these foods has no impact on preventing a bout of diverticulitis. In fact nuts and seeds should be included as part of a healthy balanced diet. They are high in protein, good fats, vitamins and minerals and are a good source of fibre.