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
  1. Make quinoa coating – combine puffed quinoa, breadcrumbs, salt, and garlic powder in a large bowl. Set aside.
  2. Prepare onion rings – in a plastic bag or bowl, toss onion rings with flour.
  3. Place dosa batter in a shallow bowl. Dip 1 or 2 onion rings in batter, making sure they are totally coated.
  4. Dredge battered rings in quinoa coating, making sure all surfaces are coated. Repeat with remaining rings.
  5. Arrange coated rings on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes, or overnight, to firm up.
  6. Heat oil in a large saucepan to 350 F (180 C)
  7. 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.
  8. 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
  1. Combine flour, salt, baking powder, and curry powder in a bowl and whisk to combine.
  2. 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
  1. Heat about ¼ cup (60 mL) of the stock in a pot over medium-high heat.
  2. Add garlic and cook for 1 minute.
  3. Add remaining stock, tamari, samal oelek, and umami paste (if using). Bring to a boil.
  4. Add drained noodles. Return to a boil.
  5. Place spinach and marinated tofu cubes in a large bowl.
  6. Pour broth and noodle mixture over top.
  7. 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
  1. Juice the lemons, pears and apples.
  2. Pour juice into a blender and add remaining ingredients. Blend on high speed until smooth. Pour into a tall glass. Enjoy.