Lemon tamari chickpeas


These are my new favorite snack - lemon tamari chickpeas.  I find them so satisfying and filling.  They are a wonderful source of fiber - something that many of our diets don't have enough of.  This may be different from what you'd normally have for a snack, but it is definitely worth trying.  I make at least double the recipe as they are too tasty to just make a few. They aren't crispy but a good texture.


1 can organic chickpea - drained and rinsed
1 tbs lemon juice
1 tbs low salt gluten free tamari sauce
1/2 tbs olive oil
1/2 tbs sunchoke syrup or yacon syrup (optional)

Preheat oven to 400F.  Mix all the ingredients together in a bowl.  Place in one layer on a baking sheet, preferably lined with a non-stick liner - see below*. You don't need the sun choke or yacon syrup, but it is a great source of prebiotics and yummy. As you pour it on the baking sheet, there seems to be quite a bit of liquid but don't worry, the chickpeas soak it up as they roast. Roast for 25 minutes, stirring once half way through.  The chickpeas will be nicely golden and the liquid absorbed.

Serve them warm or cold as an appetizer/snack or as a protein source for a dish, such as sprinkling on a salad or with roasted veggies.

I'm traveling up to Canada this week, so these are going to be my snack for the plane journey….as long as I don't eat them beforehand!!!

*For my non-stick liner, I use bake-o-glide which comes from England. Its a reusable sheet, you cut it to the size of your dishes and it makes washing up easy but also browns food nicely, even if you aren't using much oil.



The sheet is thinner than a silpat - and you can get the roll on Amazon.  It lasts for ages……a year or so and I cook a lot! I use it on everything, so give it a try.

Let me know if you like the chickpeas.  Kids love them too.
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Buckwheat breakfast

Unlike Smiler in my recent otter post, I don't like frogs for breakfast.  I tend to have something made with oats….but this week I tried buckwheat instead.  It is a seed of the same family as rhubarb and sorrel.  It is a great source of rutin, a bioflavonoid that acts to extend the antioxidant activity of vitamin C.  It has a lipid lowering effect and has protective effects against heart disease. Buckwheat is also important as a good source of magnesium, which is a cofactor for more than 300 different enzymes in the body. It's also a good source of fiber and protein.


I used it raw, blended into a pudding style texture - like a thick yoghurt.  I made a few pots and they kept nicely in the fridge for a ready to go breakfast, adding some flaxseed and fruit (home grown nectarines) to it.

Here's how I made it:

1 cup of raw buckwheat groats
1 cup of raw walnuts
1 cup of almond or non-dairy milk
1 small pot of unsweetened organic apple sauce (4oz/100g) - or fruit puree of your choice
1 tsp cinnamon or spice of your choice
1/2 tsp vanilla extract


Soak the buckwheat and walnuts separately in water for at least an hour, but preferably overnight.  Drain and rinse them both well in water. The buckwheat may be slimy and frothy - that's fine. That is why we soak it, to get rid of the saponins. Drain well.

Mix all the ingredients together in a blender, until smooth.  Place in small pots, cover and they will last in the fridge for up to 5 days.  Add nuts and fruit and flaxseed on top, as you please.
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