Today, only 6 months later, I have reached 2.000 Likes. That is just amazing. Thank you!
These 2.000 Likes are as organic as can be.
Regular readers may have noticed, I am pretty unsocial when it comes to social media. I hardly ever have more to say than the announcement of a new recipe on the blog. My twitter tweets are automated too. I actually never go onto twitter. Because I can't deal with so much useless information. I sometimes struggle to wade through my emails, many of them of no use or real or personalized information either. I also don't have a smartphone.
I see people on their phones all the time. I see couples in restaurants and cafe. They don't talk to each other, as each one is busy with their phone. I always wonder what they are checking. It cannot seriously be life-or-death information that's coming in on a constant stream. Or is it?
Why on earth would you be rather checking your FB page or your emails than talking to your partner or friend that you are meeting for lunch? Call me old-fashioned, but I don't get it.
Therefore, and perhaps this is even why some of you like my blog and FB page, I will keep my information output on Anja's Food 4 Thought and my FB page for real and relevant information. This is a recipe blog after all. I will not post on my blog if I don't have a recipe. I will not post on FB just to ask how you are today or what you are having for lunch. Imagine all 2.000 of you would reply.... I'd probably realize that I don't really want to know.
Perhaps I should have had a chocolate cake recipe to celebrate the 2.000 Likes. Instead I am presenting to you a real successful paleo pancake recipe. It's filled with cauliflower and broccoli. It's holding together beautifully with a mixture of eggs and coconut flour. It is very satisfying and light at the same time. It's very quick and easy to make. It can be extra refreshing with a yogurt dip and a salad on the side.
These pancakes will surely be one of my lunchtime staples over the summer. Enjoy!
BROCCOLI CAULIFLOWER PANCAKES WITH TAHINI RAITA
1 1 /2 cups cauliflower florets
1 1/2 cups broccoli florets
2 tablespoons coconut flour
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon chili flakes
Tahini Raita (non-paleo)
1 cup yogurt
2 tablespoons tahini
1/2 teaspoon salt
1 cup cucumber, finely chopped
Yields 4-6/Serves 2
In a food processor, rice the cauliflower and the broccoli. Set aside.
Beat the eggs. Stir in salt, cumin and chili flakes. Then whisk in the coconut flour until mixture is lump free. Stir in the riced broccoli and cauliflower.
Lightly coat a frying pan with olive oil and heat over medium heat. Spoon about 1/2 cup of pancake mixture into the pan and spread out to the size of a CD and 1/4 inch thickness. Fry on each side until lightly browned, about 2 minutes. Repeat until all batter is used up.
Serve immediately with some Tahini Raita and a fresh salad.
Stir tahini and salt into yogurt until well combined. Add chopped cucumbers. Serve cold from the fridge for extra freshness.