Trying new things in the kitchen is half exciting, half scary. You never know how it’s going to turn out. There are no guarantees.
Those kitchen failures can be devastating. We’ve all been there. Tossing a meal in the trash because it’s downright inedible. Disappointing times.
Sometimes cooking feels more like alchemy than cooking. Combining ingredients in hopes of coming up with gold… and never quite being able to make it happen.
BUT! Stay confident! Stay hopeful!
Get back in the kitchen and experiment. See what tasty places your inspiration will take you when you have the courage to wing it. You’ll develop a keen sense of kitchen intuition (kintuition?) and the rewards are well worth it!
I’ve never made falafel OR baba ganoush, but I can attest to the yum-factor of both. Perhaps it’s foolish to try two new recipes for dinner when you’re already hungry and you have a sprained ankle that makes getting around the kitchen challenging… but I’m up for a challenge (and also slightly foolish).
Thankfully it turned out great! Baking the falafel is a healthier option, and you still end up with a crispy exterior and soft centre. All the herbs give it such a fresh zing of flavour, and using sprouted chickpeas and then wrapping it in cabbage leaves?! Mega delicious. Mega healthy. Mega crunch factor. Top with creamy eggplant-tahini Baba Ganoush. DROOL.
Rewind! First things first, I started the day with a CHOCOLATE GREEN SMOOTHIE. To recreate this delicious breakfast treat, blend up a handful of greens (I used romaine – spinach is great too), a cored pear, 2 tbsp hemp hearts, 1 mega-heaping-might-as-well-call-it-2 tbsps raw cacao powder, 1 tsp maca powder, 2-3 drops stevia, and 2 cups almond milk. How can this be breakfast? Just trust me.
Lunch was leftovers, curry on rice and a great big salad.
And dinner, we already talked about dinner. Just go make this, okay?
BAKED GREEN FALAFEL CABBAGE WRAPS WITH BABA GANOUSH
inspired by Green Kitchen Stories
serves 3-4 (makes 16 falafel balls)
2 cups sprouted chickpeas
about 3/4 cup roughly chopped parsley (don’t pack it down, just loosely measure)
about 3/4 cup roughly chopped cilantro (see above)
1/2 cup almonds (or other nuts – except peanuts)
4 cloves garlic
1 med-large onion, roughly chopped
juice of half a lemon
1 tsp cumin
1/2 tsp coriander
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp cayenne
big pinch salt and pepper
1 tsp baking powder
1 tbsp olive oil
(if not on a cleanse/detox, you may want to add 1-2 tbsp gluten-free flour… but ours didn’t need it)
1 head green cabbage, stem cut off and leaves removed
chopped tomatoes, avocado, and cilantro as toppings
Baba Ganoush (recipe below)
Preheat oven to 375F. Mix ingredients in food processor until smooth-ish (in between chunky and a paste). Roll into cute little balls and bake on a sheet lined with parchment paper… which I’m out of so I used foil and they stuck, but still tasted delicious. Bake for 20-30 minutes until crispy on the outside and somewhat firm to the touch (not squishy, not hard), turning a couple times to brown evenly.
Fill a cabbage leaf with 2 or 3 falafel balls, a liberal scoop of baba ganoush, some avocado slices, chopped tomatoes, and cilantro. Chow down!
1 large eggplant
1/4 cup tahini
juice of 1 lemon (or more)
2 cloves garlic, minced
1 tsp cumin
salt to taste
1 tsp olive oil
Prick the skin of the eggplant and broil or grill it until the skin is charred and it begins to soften, about 10 minutes. Continue to bake it at 375F for another 15 minutes. Let it cool, peel the skin away and transfer the flesh to a bowl. Mash it together with all the other ingredients and season to taste, adding more lemon juice, tahini, or salt as needed.
**For more info on the cleanse I am doing, including which foods are acceptable and which are to be avoided, see the Wild Rose Herbal D-Tox website.