2018 was one of my favorite years so far. It was full of get togethers, things to celebrate and two amazing trips. Most of the time I follow the advice I give to clients, which is do the best I can 80% of the time and relax, and be more lenient 20% of the time. In 2018 it was more like 60/40.
It was fun, I enjoyed every second and don’t regret one thing, but by the end of the year, especially after all the holiday celebrations, I was more than ready to re-commit to my healthy way of eating. Why? because I just feel better. When I feel better, my experience of life is better. And, I don’t want to be a hypocrite when working with clients.
Today I’m 18 days into a month long cleanse. The first nine days I eliminated gluten, dairy, caffeine, sugar, and alcohol. I also eliminated my personal kryptonites, nightshades and grains. If this leaves you wondering what the heck I can eat, it’s some meats and fish, fruit, vegetables, eggs, nuts, seeds, legumes and healthy fats.
This chickpea flatbread is also known as Farinata, Socca, Torta di Ceci, Cecina and Faina in Italy, France, Uruguay and Argentina. Traditionally, it's made in open ovens, but it can be made in your home oven too. It's a simple, filling and easy to make appetizer or snack. It has a slightly nutty flavor and unusual creamy texture.
1 cup chickpea flour
1 cup water
1 1/2 Tbs olive oil, plus more for oiling pan and drizzling on top
1/2 tsp unrefined sea salt
1 tsp herb or herb blend of choice (I used Za'atar)
Preheat oven to 450 F.
In a medium size bowl, whisk chickpea flour, water, olive oil, and salt. Let rest for 30 minutes. This is important for the right consistency.
Arrange the oven rack so that it's 6 inches below the broiler.
5 minutes before the batter is done resting, place a 10 inch cast iron skillet in the oven.
After 5 minutes, remove the pan from the oven and add about 1 tsp of olive oil, enough to coat the bottom.