Wednesday, June 29, 2011

Gravlax, Lemon Zuchinni and "Buckwheat Bread for One"




I am currently delving in a grain free way of eating and whilst i am not planning on adopting this way of eating wholeheartedly I am really enjoying getting creative with it none the less and improving my knowledge whilst doing so.

When i first came across grain free eating a couple of years ago my first thought was - What! The next thought was - what do you eat then? My what now feels like an uneducated reaction, was probably driven by the fact that I love bread and not having bread in my life is a thought I don't care to have after all I have done countless artisan bread making courses and i do believe there is nothing more beautiful on a Sunday morning for breakfast than a couple of slices of crusty freshly baked grainy sourdough lathered in something? Anyone else out there with me?

Well for the purpose of my own personal growth and development I am putting my love affair with grains aside for the time being and focussing on choosing and making more grain free choices and less of the latter and guess what - I am really enjoying it and can now probably say that I could live without wholewheat bread if i had to. The thing that i am enjoying most is that i feel "clean" after i eat a grain free meal. Make sense to anyone else out there?

I have also been doing some additional research and I have great hope that this way of eating could really benefit my fertility patients who deal with infertility as a consequence of their auto immune disease. Lets hope!!!





The following recipe Buckwheat Bread for One is adapted from Grain Free Living. Venture on over to check out more grain free recipes when you get a chance. I found it to be a wonderful resource full of practical information.

Gravalax, Lemon Zucchini and Buckwheat Bread
Serves 1

Lemon Zuchinni:


1 large zuchinni or 2 small
Juice of half lemon
Splash of olive oil
salt and peper

Slice 1 large zuchinni into strips using a vegetable peeler
Place in a bowl and add the juice of half a lemon, splash of olive oil, salt and pepper
Place in the fridge until ready to use.

Buckwheat Bread
Adapted from Grain Free Living

1 heaped Tbs buckwheat flour
1 heaped Tbs potato flour/starch
1 heaped Tbs besan (chickpea) flour
pinch of sea salt
1 tsp baking soda
1/2 tspn vinegar (apple cider) or lemon juice
1 tsp olive oil
Approx 1/4 cup of almond milk or enough to make a thick creamy batter


Whisk the flours, salt and baking soda together to remove any lumps
Whisk in the almond milk to make a fairly thick mixture (something that resembles thick pourable cream)
Add the vinegar and olive oil, combine well (the mixture will thicken and get bubbles)
Heat a frying pan over medium heat
Lightly spray pan with oil or melt some ghee if you have it
Pour all the mixture into the pan to make one medium sized pancake
Cook until bubbles appear and the pancake is nicely browned
Flip and cook the other side.

To assemble:

2 - 3 slices of Gravlax (Smoked Salmon)
1/4 avocado sliced into wedges
Small amount of greens if desired such as your choice of herbs or micro-greens

Place the pancake bread on a plate
Top with zucchini salad, slices of gravlax and choice of greens
Add wedges of avocado (if you wish)
Spoon lemon juice that remains in the bowl from the zucchini over the top
Season with cracked black pepper

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5 comments:

  1. This looks really delicious. There just aren't enough days to make all of the wonderful things I see out here in blogland. At least my recipe file is full and I'll never wonder what to cook. I love that you are a doctor and so dedicated to figuring out how food might be impacting your patients. That is so wonderful. My daughter is thinking about food science for college and I know that she also wants to help improve the way Americans eat and approach food.

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  2. These photos look really beautiful!

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  3. I love gravlax, super easy to make yourself too! And flatbread would be my obvious choice to accompany it too! Very tasty!

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  4. Sounds like a lovely summer meal!

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  5. Hi Sherilyn, this looks gorgeous! I had something similar for breaky the other day but with a poached egg on top and no bread. Avocado, lemon, salmon = heaven! Like the addition of the pancake-style bread. Nice and light.

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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.

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