Page 59 - Spring2020

DINNER ROLLS

Traditional bread is probably the food most craved by people on an elimination diet. Baking without grains or
eggs is a difficult task, so these dinner rolls were in the works for a long time. Be sure to use green plantains,
as their flavor is milder and the starch content is higher. I sometimes add a few cloves of minced garlic to the
dough for additional flavor. Because butter should be avoided on the elimination diet, I serve these with a small
dish of quality extra-virgin olive oil, fresh herbs and salt. Our family loves lingering at the table and dipping our
warm rolls in the salty olive oil. Makes 20 rolls.

Ingredients:
2 green plantains, peeled and roughly chopped (about 2 cups)
2 cups cassava flour
1/2 cup arrowroot powder
1 tablespoon coconut flour
1 teaspoon salt
1 1/2 teaspoons cream of tartar
1/2 teaspoon baking soda
2/3 cup coconut oil or animal fat, melted
1 1/2 cups coconut milk
Instructions:
1. Preheat oven to 400°F.
2. Add chopped plantains to a food processor and process for 20 seconds, scraping the sides halfway through.
3. Add cassava flour, arrowroot, coconut flour, salt, cream of tartar and baking soda and process for another
15 seconds.
4. Add the coconut oil (or animal fat) and coconut milk and process for another 45 seconds, scraping the sides
as needed.
5. Divide the dough into 20 equal portions. To do this, cut the dough into 4 equal portions, then divide each
of those portions of dough into 5 equal pieces.
6. Roll the dough pieces into balls. Arrange on a parchment-lined baking sheet and score the rolls with a knife.
7. Bake for 20-22 minutes.
8. Store in an airtight container in the refrigerator and reheat before serving.

RESTORATIVE KRAUT
Our family had been eating traditional sauerkraut for many years when I decided to brighten up our typical
ferment with flavors our family adores and veggies that happened to be growing in our garden at the time.
Beets contribute valuable nutrients helpful for methylation and gentle liver detoxification. I’ve also added fresh
garlic, turmeric and ginger for their anti-inflammatory and medicinal properties. This kraut is truly nourishing and
restorative to the body while providing a substantial probiotic boost. The recipe below makes about two quarts,
but you can scale the recipe up or down according to your needs.

Ingredients:
1 medium head green cabbage
1 medium head purple cabbage
1 sweet onion, peeled
1 beet, peeled
2 cloves garlic, minced
1 inch ginger, peeled and finely grated
1 inch turmeric root, peeled and finely grated (optional)
1 tablespoon salt
1/4 cup starter liquid from previous batch (or an additional tablespoon of salt)

SPRING 2020 Wise Traditions 59