RECIPES

SPELT CREPES WITH TOFU SPINACH AND CHERRY TOMATOES

ALEX COUSINS


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Spelt crepes with tofu spinach and cherry tomatoes

Ingredients:

This recipe makes 3 large crepes – about 20cm diameter

For the spelt crepes:

  • 140g wholemeal spelt flour
  • 220g water
  • ¼ tsp salt (optional)
  • ½ tbsp black sesame seeds

For the filling:

  • 20g sundried tomatoes (oil-free, soaked)
  • 100g onion (1 middle size onion)
  • 200g firm organic tofu
  • 250g cherry tomatoes
  • 150g spinach
  • 1 garlic clove
  • 1 tsp tamari
  • ½ tsp kombu flakes
  • ¼ tsp asafoetida
  • 1 tbsp nutritional yeast flakes
  • Pinch of Kala Namak salt (black Himalayan salt, optional)

Start by making the crepe batter. Blend all ingredients except the sesame seeds in a blender jug until smooth. Add sesame seeds and stir well with a spoon or blend for a while on the lowest speed (long enough to mix the seeds with the batter).

Heat the non-stick large frying pan and fry the crepes on the dry pan on medium heat (it will take a little bit longer but they will be more pliable if you fry them on a smaller heat). When the crepe is easy to peel off the pan, flip it and fry for a little bit longer until golden in colour.

Put the crepe on the plate and cover with a large lid or bowl while you are frying the rest of them. Stack the crepes on the top of each other and keep them covered with a lid. They will be softer and more flexible if you keep them covered when they are still hot.

To make the filling start by soaking sundried tomatoes in 40g of water. When they are soft blend them together with the soaking water. Put on the side.

Chop the onion and garlic and fry on a dry frying pan for 2 minutes. Add a few tablespoons of water, tamari and halved cherry tomatoes and fry for a few more minutes. Put the tofu in a bowl and mash it with a fork. Add mashed tofu to the frying pan and cook for 2-3 minutes. Add washed spinach leaves, blended sundried tomatoes and all spices except black salt and nutritional yeast. Cook until spinach is soft (1-2 minutes). Turn the heat off and add black salt and nutritional years. Stir well.

Divide the filling into 3 parts, put each of them in the middle of each crepe and roll them.

Serve fresh or reheat on the dry pan.

Alex Cousins is a nutritional wizard, shaman, healing and transformation facilitator and creatress of LIVINGmucusFREE.com. Out of her own suffering and inability to heal her body and soul, she created LIVINGmucusFREE, a healing system that really is evolutionary nutrition and wellness in action.
Alex skillfully combines detoxification and healing protocols with deep emotional healing and alchemy to not only heal but initiate people into living an ecstatic life. Alex understands the interconnection of physical toxicity and emotional toxicity like few others, which makes her able to help and transform the most desperate cases. LIVINGmucusFREE is making waves worldwide and is growing rapidly in popularity due to its absolute simplicity and efficacy. LIVINGmucusFREE is the most integrated way of healing and optimising the body. Ultimately, embodied ascension starts in the body. This system will not just bring you radiant health; it will inevitably catapult you into full alignment with your purpose! Alex has over 20 years of nutritional studies under her belt and has worked in major Health Spas worldwide as trainer, manager and concept developer and is now fully dedicated to her vision of leading others into Embodiment.

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