Susan's Recipes
Susan's Homemade Flaxseed Bread
also featured on Martha Stewart's websiteIngredients
Makes one loaf
2 1/2 cups warm water
1 teaspoon turbinado sugar
2 (1 ounce) packets rapid-rise yeast
3 cups whole wheat flour, preferably organic
3 cups spelt flour, preferably organic
1 cup oat bran
1 cup ground flaxseed
1 cup walnuts
1 tablespoon coarse sea salt
3 tablespoons extra-virgin olive oil, plus more for bowl
1 tablespoon chopped fresh rosemary
2 tablespoons cornmeal
Directions
1. In a small bowl, whisk together water, sugar, and yeast; let stand 10 minutes.
2. Add yeast mixture to the bowl of an electric mixer fitted with the dough hook attachment, along with both flours, oat bran, flaxseed, walnuts, sea salt, olive oil, and rosemary; mix until a dough forms, about 10 minutes.
3. Coat a large bowl with oil. Add dough to bowl and turn to coat. Cover bowl with plastic wrap; let stand in a warm place until dough has doubled in size, 2 to 3 hours.
4. Line a baking sheet with parchment paper and sprinkle with cornmeal. Punch down dough and shape into a round loaf. Place dough on prepared baking sheet. Cover with a clean towel; let stand in a warm place for 30 minutes.
5. Preheat oven to 500 degrees with a rack set in the center of the oven. Transfer baking sheet to oven and bake until browned, about 25 minutes. Let bread cool on a wire rack before serving.
Chickpea and Roasted Garlic Soup
This healthy soup is thick and wonderfully rich. Chickpeas help the digestive system, which in turn helps clear up complexion problems. The garlic is sweet from the roasting and a good boost for your immune system!Serves 6 to 8
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cups cooked chickpeas
1 large head roasted garlic (see recipe below)
2 teaspoons freshly chopped rosemary
2 quarts chicken stock
Sea salt
Freshly ground white pepper
Juice and zest from 1 lemon
1/2 cup freshly chopped flat-leaf parsley
In a soup pot, heat the olive oil under medium heat. Add the onions, carrots, and celery and saute for 10 minutes. Add the chickpeas, roasted garlic, rosemary, and chicken stock. Cook for 20 minutes.
Transfer soup to a blender in batches and puree until smooth (or use an immersion blender). Return pureed soup to the pot and reheat. Taste and adjusting seasons. Just before serving, add the lemon juice, lemon zest, and parsley and stir to combine.
Roasted Garlic Recipe
1 large garlic head
1/8 cup extra virgin olive oil
1 teaspoon freshly chopped flat-leaf parsley
Sea Salt
Freshly ground white pepper
Preheat oven to 350 degrees F.
Cut the top quarter of each head of garlic. Place the garlic in aluminum foil and drizzle with olive oil. Wrap the aluminum foil around the garlic and roast 45 minutes.
Removed the garlic from the oven and allow to cool. Squeeze all the garlic out of the skins into a small bowl. Add the parsley, salt, and pepper.
More Recipes:
Detoxifying Adzuki Bean Soup
Roasted Root Vegetables
