Fresh Onion Rings
Makes 20 large onion rings
Quinoa Coating
- 1 ½ cups (375 mL) puffed quinoa, millet or amaranth
- 1 ½ cups (375 mL) fresh breadcrumbs
- 1 tsp (5 mL) sea salt
- 1 tsp (5 mL) garlic powder
Onion Rings
- 1 large Spanish onion, sliced thickly & separated into 20 rings
- 1 cup (250 mL) all-purpose flour
- ½ batch Dosa batter*
- 4 cups (1L) canola or sunflower oil, for frying
- Sea salt to taste
- Make quinoa coating – combine puffed quinoa, breadcrumbs, salt, and garlic powder in a large bowl. Set aside.
- Prepare onion rings – in a plastic bag or bowl, toss onion rings with flour.
- Place dosa batter in a shallow bowl. Dip 1 or 2 onion rings in batter, making sure they are totally coated.
- Dredge battered rings in quinoa coating, making sure all surfaces are coated. Repeat with remaining rings.
- Arrange coated rings on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes, or overnight, to firm up.
- Heat oil in a large saucepan to 350 F (180 C)
- Working in small batches so as not to crowd the pan, carefully drop onion rings into the hot oil and cook for 2 or 3 minutes, until browned and crispy.
- Transfer cooked rings to paper towel to drain. Immediately sprinkle with sea salt.
*Dosa Batter – full batch (1/2 this for the onion ring recipe)
- 1 cup (250mL) light spelt flour
- ½ tsp (2 mL) sea salt
- ½ tsp (2 mL) baking powder
- ½ tsp (2 mL) curry powder
- ¾ cup (175 mL) water
- ½ cup (125 mL) plain unsweetened soy milk
- Combine flour, salt, baking powder, and curry powder in a bowl and whisk to combine.
- Gradually whisk in water and soy milk until a smooth batter forms. Transfer to an airtight container and refrigerate for up to 2 days. (It might go a little black on top due to the spelt flour, but don’t worry: just stir it back together and it will be fine).
Spicy Detox Noodle Soup
Serves 1
- 2 cups (500 mL) vegetable stock
- 1 clove garlic, minced
- 1 tbsp (15 mL) tamari
- ½ tsp (2 mL) sambal oelek or more to taste
- ¼ (1 mL) umami paste
- 1 package shirataki noodles, drained & rinsed
- 1 cup (250 mL) lightly packed baby spinach
- ½ cup (125 mL) marinated tofu cubes
- 1 tbsp (15 mL) chopped fresh cilantro
- 1 tbsp (15 mL) sliced red chilies
- 2 lime wedges
- Heat about ¼ cup (60 mL) of the stock in a pot over medium-high heat.
- Add garlic and cook for 1 minute.
- Add remaining stock, tamari, samal oelek, and umami paste (if using). Bring to a boil.
- Add drained noodles. Return to a boil.
- Place spinach and marinated tofu cubes in a large bowl.
- Pour broth and noodle mixture over top.
- Garnish with cilantro, green onions, chilies, and lime wedges.
Alkaline Balance
Serves 1 to 2
- 1 lemon
- 2 pears
- 4green apples
- ½ cup (125 mL) chopped spinach
- ½ cup (125 mL) chopped kale
- ½ cup (125 mL) chopped romaine lettuce
- 1 cup (250 mL) strawberries (fresh or frozen)
- 1 English cucumber
- 1 banana
- 4 ice cubes
- Juice the lemons, pears and apples.
- Pour juice into a blender and add remaining ingredients. Blend on high speed until smooth. Pour into a tall glass. Enjoy.