Posts Tagged ‘garbanzo beans’

I did not drop off the face of the earth, but it has been ages since I’ve posted anything here. The past few months have challenged me physically as well as emotionally. Making the decision to move from my comfortable life in northern California to the massive city of Sao Paulo, Brazil, in order to support my husband’s work was incredibly difficult. Convincing the children to go along with the decision was equally difficult. Packing up a significant part of our home (where the expression “pack-rat” got redefined) took far more time than I could have imagined. Getting all the paperwork in order and loose ends tied up–bank accounts, visas, residence permits, nearly drove us insane. Finding homes for some of our beloved pets–since we only brought two to Brazil, I found particularly difficult, and at the end, heartbreaking, since I consider our animals family.

Fortunately, the expat community in Sao Paulo, although relatively small, is wonderfully supportive, and Brazilians in general are friendly and kind. We live adventure nearly every day, and grow from it–personally and as world citizens. On top of requiring me to learn another language, the move has required dietary changes, such as regular servings of pineapple, papaya and watermelon instead of my daily helpings of blueberries, raspberries and blackberries. Chard remains elusive, and rice and beans abound. My cooking has not been spectacular, but a few dishes, and some of my travels definitely warrant sharing.

This dish I made back home, but never got around to posting until now. I call this my “breakfast (or lunch) of champions” because it is full of fiber, protein, and healthy fats, and it’s packed with flavor. In reality, I wouldn’t necessarily recommend eating bacon right before you head out for a 6-kilometer run. But if you have an important meeting, need to run a few hours worth of errands, or are going on a big hike and want sustained energy for 4-5 hours, this dish is perfect.

Like many people, my body doesn’t tolerate most types of beans as well as I would like, but garbanzo beans appear to be the exception, and garbanzo bean flour is the main ingredient in the crepes. I couldn’t be more thankful, because garbanzo beans are a great source of insoluble fiber (important for keeping our colons healthy!), protein, and several vitamins and minerals including iron, potassium, manganese, magnesium and folate.



For the crepes, whisk together the following until you get a smooth, runny batter consistency:

1 cup sprouted garbanzo bean flour

1/2 cup tapioca flour

3/4-1 cup water

Pinch of sea salt

1 tbsp of avocado oil, plus more for the pan



Swirl a little oil in a non-stick pan over medium heat. Pour in half of the batter and swirl the pan gently to spread the batter evenly across the bottom of the pan. Cook until set and the bottom is just starting to turn golden brown–approximately 2-3 minutes. Carefully flip the crepe over and cook another 2 minutes.

Repeat. This recipe makes 4-6 crepes depending on how thick you make them.



For the wrap I call “breakfast of champions,” I place the following ingredients on each crepe and fold in half or in thirds for serving.

2-3 strips of bacon, cooked

1 egg, fried sunny side up

Two leaves of curly kale (tough stocks removed, and lightly braised)

1/2 an avocado, peeled and sliced

Coarse-ground sea salt and fresh-ground pepper to taste

This combination tastes insanely good and flavorful, but you can experiment with whatever you like. I cook the bacon in a cast-iron pan first. After removing the cooked bacon, I drain off the excess fat and lightly braise the kale leaves in the same pan so they pick up all the delicious bits and pieces left from cooking the bacon.

Note: These crepes are super easy and quick to make, but you can double or triple the crepe batter recipe and make a batch so you have them handy. Just be sure to put a sheet of parchment paper between crepes and store them in the fridge in an airtight container. Please note that they are best fresh and warm, as can stiffen slightly if refrigerated or left out for any length of time.




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This dish is so simple to make, yet results in a wonderful combination of flavors and textures, all the while being super healthy. My favorite kind of dish!

I recently served this to a good friend of mine, and despite the fact it’s supposed to feed four people, we gobbled up every last morsel.

You might think the mustards would make the dish too strong or spicy for young palates, but my children didn’t notice any “spice,” and they are still super-sensitive to anything even remotely spicy. In fact, if you love good mustard flavor (like me!), I think you can use more than what’s called for in this recipe. This is definitely the kind of dish you can experiment with without risk of the whole thing going wrong.

This recipe is from Gwyneth Paltrow’s cookbook, “It’s All Good.” I confess, I bought it ages ago, and promptly forgot about it. Then recently, when I was preparing dinner for friends, and the topic naturally turned to cooking, my friends told me how much they use and love the recipes in Gwyneth’s book.

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1 14-oz can of chickpeas*, rinsed, drained and dried on a kitchen towel

1 head of cauliflower, outer leaves and inner core removed, cut into bite-sized florets

Extra-virgin olive oil

Coarse-ground sea salt

1 tbsp Dijon mustard

1 tbsp seeded mustard

1 tbsp white wine vinegar

Fresh-ground pepper

1/4 cup flat-leaf parsley, chopped

*Also sold as garbanzo beans

cauli chopcauli dressing


Preheat oven to 400F.

Toss the chickpeas and cauliflower together in a large roasting pan or rimmed baking sheet with about 3 tbsp olive oil. Sprinkle lightly with sea salt then roast, stirring once or twice, until everything is golden brown and the cauliflower is soft, about 45 minutes.

Meanwhile, whisk together the mustards, vinegar, 1/4 cup olive oil, a big pinch of salt and about 1/4 tsp pepper. When the chickpeas and cauliflower come out of the oven, toss them with the mustard dressing to evenly coat. Sprinkle with parsley and serve warm or at room temperature.



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