Amaranth Crackers
Makes 18 crackers

The addictive quality of these crackers - or cracker chips - may come as a surprise since they are gluten-free, the instructions are super simple, and just look at how minimal the ingredient list is. You can literally make these with just amaranth and water but olive oil, salt and pepper brings in a savoriness and enhances the crunch. Feel free to make them smaller if you wish, and thicker if you’d like a more sturdy cracker. If you make them thicker, they will take longer to bake.

Amaranth is a good substitute for other grains, and it has more protein, which is great for muscle and brain development, blood vessel health, and immunity. Amaranth contains antioxidants which may reduce cancer risk. It also contains iron, fiber and it helps manage blood sugar which is great for people living with diabetes.

2 Tablespoons extra-virgin olive oil
1 batch cooked amaranth (see below)
Salt and freshly ground black pepper
Optional spices, nuts, seeds 

  1. Preheat the oven to 325 degrees. 

  2. Line two baking sheets with parchment paper. With a silicon, rubber or small offset spatula, evenly distribute 1 Tablespoon of the olive oil onto the parchment paper. Drop 9 scant Tablespoons amaranth evenly spaced and use the spatula, coated with olive oil, to spread the amaranth in a very thin layer. Sprinkle with salt, pepper, and any other spices, dried herbs, nuts, seeds. 

  3. Bake until the crackers start to lift up from the parchment paper and are golden brown, around 20-25 minutes, then flip over and return to the oven for another 5-10 minutes to crisp up the middles. 

  4. Store in an airtight container at room temperature for up to 1 week.

Cooked Amaranth

1 cup amaranth grain

In a small pot bring the amaranth and 3 cups water or other liquid (stock, beer, juice) to a boil. Reduce the heat and simmer, stirring occasionally, until the liquid is absorbed and the grains are tender and have a glossy sheen (somewhat gelatinous), about 25 - 30 minutes. The viscosity should be like thick cake batter. Store in an airtight container in the fridge for up to 4 days.

 

Romesco Sauce
Makes around 1 ½ cups

This traditional Catalan sauce has a base of charred tomato and/or roasted red pepper but peach behaves similarly - sweet and juicy and gets that smoky flavor on the grill. So feel free to substitute the red peppers with a few grilled peaches like in this photo for an untraditional version! Or grilled apples or pears! Serve alongside roasted or grilled vegetables or as a dip like hummus for raw vegetables/crackers/hard boiled eggs, with your favorite protein, as a sandwich spread, slather on corn on the cob…

Olive oil is a source of Omega 3 fatty acids which helps to lower risk of Alzheimer’s and dementia. People who regularly eat nuts of any kind are less likely to be depressed, compared to people who don't eat nuts, says a study in the journal Nutrients.  Another benefit to nuts is that they're a great source of unsaturated fat, and research suggests that people who eat more unsaturated fat (and less saturated fat) are less likely to have anxiety.

2 roasted red peppers, cored and seeded
1 dried Ancho pepper (or 2 teaspoons powder), rehydrated in hot water until soft, cored and seeded
2 - 3 garlic cloves
1 Jalapeño pepper or less
1/2 cup toasted hazelnuts and/or toasted almonds
1 Tablespoon lemon juice or sherry vinegar
2 teaspoons sweet smoked paprika
¼ cup extra virgin olive oil
Salt and freshly ground black pepper

  1. Place all of the ingredients except for the oil, salt and pepper in the food processor and puree with ¼ cup of water. With the machine running, slowly add the olive oil through the feed tube and process until the sauce thickens. Season with salt and pepper.

  2. Cover and refrigerate for a few hours to allow the flavors to blend. Let stand at room temperature for 30 minutes before serving. Store in an airtight container in the fridge for up to 6 days.

Avocado Chocolate Mousse

Did you know that consuming dark chocolate is linked to better brain function and improved memory? For best results, stick with a 1-ounce serving of dark chocolate with at least 70% cacao content or raw cacao.

Or try this quick, easy, and decadent recipe. It’ll surprise you that it has health benefits! Avocados and dark chocolate have high amounts of magnesium which reduce inflammation and metabolize cortisol which relaxes the body and mind. Other magnesium rich foods are bananas, pumpkin seeds, broccoli, spinach. Make it your own, for example, by mixing in cinnamon. Or cayenne pepper if you like it spicy or a sprinkle of toasted unsweetened coconut flakes on top.

Serves 6

2 medium avocados
½ cup cacao or cocoa powder
¼ cup pure maple syrup
½ teaspoon vanilla extract
pinch of sea salt
cacao nibs + flaked sea salt for garnish, optional

1. Combine all the ingredients except for the cacao nibs and flaked salt in a food processor and puree until smooth. Refrigerate to cool.

2. Divide evenly among serving dishes and top with a sprinkle of cacao nibs and flaked sea salt, if using.

3.  Keeps for up to 1 week refrigerated in an airtight container

As seen in Portland Monthly Magazine - Click HERE for recipe - note that I used peanut butter at the convention