Monday, 14 January 2008

Boring old rice cakes? Not here!

Living a gluten free diet usually involves the use of rice cakes. I don't eat very many of them anymore because of their processed food status.

This recipe at least makes them interesting ;)

I purchased all of the ingredients at Karma Food Co-op. The cabbage is from Ontario...the purple kale is from Florida.

Organic Brown Rice Cakes (3 cakes)
Organic Purple Cabbage (1/2 cup chopped)
Avocado (1/2)
Organic Purple Kale (1/2 cup chopped)
1/4 cup organic ground flax/sesame/pumpkin/sunflower seed combo (I grind this in batches fresh from seed in a consumer grade coffee grinder...use a 2:2:1:2 ratio)
4 pickled hot finger peppers (in glass jar, Melo's Hot Finger Peppers, product of Thailand)
1 tbsp hemp oil
1 tbsp apple cider vinegar
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