Butternut Chili - Spicy 'n Sweet

Here's one of my favorite chili recipes, featuring cubes of 

butternut squash. Sweet and spicy. 

New Year's Day is almost upon us. Rather than wax nostalgic and dreamy about the bumpy (and enlightening) year I've had, I'd rather post a simple recipe I know you'll love. Making a pot of bean soup or chili to welcome in a freshly minted year is a tradition as old as the hills. From Italian Pasta Fagioli to homestyle southern Hoppin' John, beans somehow acquired the favorable reputation of attracting good luck.

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Vegan Banana Bundt Cake

A tasty dairy-free gluten-free banana cake.

Vegan (egg-free) baking is a mega-challenge at high altitude. Throw gluten-free and dairy-free into the equation (not to mention, soy-free, Darling- I can't even rely on tofu yogurt!) and trust me, it can be a major pain in the proverbial butt. I've dumped two previous egg-free incarnations of this recipe lickety-split into the trash. Today, however, I tweaked again. And guess what? We have a winner.

So- this one's for all you lovely celiacs, gluten-free vegans, multi-allergic sweethearts and autism spectrum angels out there (neurodiversity rocks, after all).

Big banana kisses xoxo!

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Survival Hummus

Happy holidays everyone! I hope that all of you are well and enjoying the gifts of the season.
This time of year seems to bring an abundance of two things: partying and eating. The combination of these activities is wonderful for one’s spirits, but you always hear people complain the day after, or the week after, or the month after the holidays have passed, that they “over did it”. There are many ways to make it through the season without having to wear elastic-waist pants until the snow has melted and you can “finally get back into jogging again”.

I recognize how difficult it is to have any self-discipline during this time of year. Especially after a couple glasses of wine, that blue cheese canapé doesn’t seem so wrong. To combat the deep-fried pastry appetizer problem, I find that bringing food to parties looks totally selfless even though it’s quite the opposite. It’s important to fill up on fiber and good fats so you will feel satisfied, not drunk and deprived.

This delightful hummus has accompanied me to the past few holiday gatherings I have attended. It is a total cinch to make (especially if you use canned chickpeas) and everyone loves it. This recipe makes enough for you to pig out and the other guests to at least have a good sampling.

Serve with crudités (pretentious word for raw vegetables) and whole grain toasts. I always like to reserve a couple chickpeas to garnish the top, with a sprinkle of paprika and a drizzle olive oil. Remember: this can be enjoyed all year round as a spread for sandwiches, or a garnish on soups or stews. I always have a jar in the fridge for snacking.

Ingredients
1 19oz. can of cooked chickpeas
1/8 cup olive or flax oil
1/8-cup raw tahini (sesame paste)
Juice of 1 lemon
1 1/2 tsp. ground cumin
1-2 cloves garlic
Cayenne to taste (about 1/4 tsp.)

Directions
Drain and rinse the chickpeas.
Process the chickpeas and other ingredients in a food processor until well combined. It’s thicker than the hummus you buy in the store, so you can add some more lemon juice, oil or tahini if you like.
Empty the contents onto serving platter or into a jar for refrigeration. Enjoy!

Gluten-Free Cornbread with Green Chiles + Cinnamon

Tender moist gluten-free cornbread you can bake in a skillet or a cake pan.

One of the first recipe conversions I attempted in my brand spanking new gluten-free life (begun six short years ago, December 19th, 2001) was my tired-and-true favorite cornbread recipe. Lucky for me, it converted to gluten-free rather easily. As a tender, fragile newbie to life sans gluten it gave me hope. The will to live. After all, when your beloved world of cooking, baking- and eating- is flipped upside down, a modest success in the kitchen can perk up your day. Maybe even, your week.

So when I recently discovered I needed to give up dairy and eggs as well, I flipped through recipes once again and decided to reprise my skillet cornbread- this time as an egg-free vegan version. And wouldn't you know it?

It worked.

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Chicken Tropicale

Festive and flavorful chicken and pineapple.

Any night's a party when you cook up this Caribbean-inspired chicken recipe. Tip: Using your slow cooker frees you up in the kitchen- not to mention utilizing your Crock Pot makes energy efficient sense year round.

Steve's been doing all the cooking of late. I know you know why, Babycakes. You're probably sick to death of hearing about it.

But do you also know how ridiculous it is to wield a sharp knife and balance on crutches and pass the balsamic vinegar in a kitchen built (obviously) for one person who (also obviously) never cooked? All the bumping-bums while making sure your left foot is touching the floor at precisely (doctor's orders) no more than 25% of your total body weight- which, truth be told, Dear Reader, has blossomed by six- er- seven and a half pounds since you've been lounging in bed every morning past 10 o'clock, eating cinnamon-laced wedges of grilled cornbread and deep bowls of crunchy maple buckwheat flakes as you cruise your e-mail?

That's right. I'm talkin' ridiculous.

So we've been eating a lot of familiar recipes and not experimenting much. Experimentation needs elbow room. And stamina. Both seem to be in rather short supply here. Which led me to remember this terrific recipe from before my no-chicken, no coconut days. It disappeared from the blog for awhile (don't ask!). So I thought it might be time to bring it back.

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Nirvana Bars- Chocolate & Coconut Bliss

This recipe is a family favorite- my chocolate-coconut cookie bar recipe. Simple to make. Sweet and gooey and bliss inducing. And most important? You can offer them at any gathering without a gluten-free apology. (Would that be, Don't ask, don't tell?) Bummed about the dairy in it? My son Alex has created his own casein-free version using condensed coconut milk. See his dairy-free recipe here.

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Karina's Gluten-Free Maple Meatloaf

My maple meatloaf is homespun comfort food.

I have some good news. I mean, besides this delicious meatloaf recipe. After eight long weeks of no funny business, yours in gluten-and-casein-free bliss is humming to the Stereo MC's and shuffling around our one room casita with a walker. Yup. I was officially sprung from wheelchair status today! Progress with a long o.

High-fiiiive me.

I'm one happy crone tonight. So I'm keeping this short and sweet. Here it is. It snowed today. There's a crackling fire in the kiva. A glass of wine awaits- not to mention- one of our favorite comfort food suppers. A slice of my favorite meatloaf and a generous scoop of warm Champagne Vinegar Potato Salad. Life is good.

Have a safe and tasty weekend! And be good to your bones.

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The Best Cheesy Uncheese Sauce

A dairy-free cheesy sauce you will love.

I've been playing around with this vegan cheesy sauce recipe for ages- trying to get it just right. And guess what? I think I got it.

Don't worry. This won't hurt a bit. Promise.

In fact, you might even thank me. Especially if you're cooking for a groovy dairy-free girlfriend. Or a hunky casein allergic BF. A cute as a button autistic angel. And let's not ignore the teeming hoards of the lactose intolerant. One just might show up for dinner one day. Hungry. You never know.

And how about those vegans? They're sprouting up everywhere, for goddess sake. What will you do? What will you feed them- besides chopped salad? Carrot sticks?

Kumquats?

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Holiday Granola

With the holidays quickly approaching, I thought I would gear everyone up for giving edible presents! It truly is one of the most personal things you can do for the ones you love, bestowing upon them the gift of something you have crafted yourself, especially when it is made with wholesome ingredients. Here is a recipe for “holiday granola” that pleases the palette of adults and kids alike. It has many wonderful flavours, textures and you can substitute many of the ingredients to suit your preferences. The combination of orange zest and cranberries makes the granola taste extra special. I strongly suggest making a trial batch for yourself because that way you won’t eat your entire stockpile of gifts! Trust me.

This granola makes a wonderful breakfast on top of organic yogurt or soymilk because it is so filling. It’s loaded with fiber, protein, healthy fats and essential vitamins and minerals. I even keep a little bag of it in my purse when I’m going out for the day – it’s great trail mix!

As with all of my recipes, I always recommend using organic ingredients. If money is an issue, at least buy an organic orange because you’ll be using the rind. Organic oranges are not sprayed with pesticides or wax, which will otherwise make their way into your delicious granola!

Holiday Granola

Ingredients:
7 cups rolled oats
1/3 cup salted butter
1/3 cup pure maple syrup (NOT Aunt Jemima)
zest of 1 large orange
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

1 cup raw almonds
1/2 cup raw walnuts
1/2 cup raw cashews
1 cup raw pumpkin seeds
1 cup dried cranberries

*Optional*
1 cup puffed brown rice
1 cup puffed millet

Directions:
Preheat oven to 350 degrees F.
Wash the orange and zest the entire rind.
Put the butter in a small saucepan and melt on low heat. Add maple syrup, cinnamon, nutmeg and orange zest. When all the ingredients are well combined, pour over the rolled oats and stir well.
Put oats on 2 baking sheets and bake for 15-20 minutes, remove from oven and stir, bake until golden brown (usually another 15-20 minutes).

While the oats are baking, roughly chop the almonds, walnuts, cashews and cranberries and set aside.
Once the oats are toasted and cooled you can combine all the ingredients. If you like, add some puffed cereal grains like brown rice and millet. These bulk up the granola, but are very inexpensive. They serve as a nice contrast against the richness of the other ingredients.

I like to put the granola in old mason or jam jars, top with some beautiful vintage fabric, and tie a bow with the recipe attached. That way, your lucky recipients can make it for themselves, so it really is the gift that keeps on giving!

Gluten-Free Latkes and Cinnamon Applesauce

A stack of crispy, lacy latkes

Have you made latkes lately? Latkes are fried potato pancakes made with fresh grated potatoes. Though latkes come in all shapes and sizes (via personal preference) I make my latkes thin and lacy, fried to a crispy golden brown. Oy, these are good! Maybe Mel Gibson wouldn't be such a nudnik, if he tasted these. Although if he did, he'd probably ask for ketchup.

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Pumpkin-Sweet Potato Soup

A gorgeous vegetarian soup for the soul- gluten and dairy-free

Sweet potatoes add body and a boost of color and to one of my seasonal favorites- pumpkin soup. But before I get to the recipe, Dear Reader, I just need to kvetch a little. This won't take long.

You see, I am cooking from the left side of my brain- and I don't like it one bit. Well, truth be told, I'm actually doing more consulting in the kitchen than chopping and stirring and getting my hands all nice and sticky.

Which is exactly the point.

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Gluten-Free Pumpkin Berry Muffins

Gluten-Free Pumpkin Berry Muffins

You're gonna love the taste of these winter berry studded pumpkin muffins. They taste tart and sweet and grainy-tender all at once.

Yesterday we woke up to a surprise. The mesa and distant hills were powdered in white. The first snow of the season (am I ready for this?). The Kokopelli thermometer read twenty-two degrees. Extra thick toasty socks were needed. Steve made a morning fire in the kiva to warm us. Lucky for me, we had baked some pumpkin muffins this week. Tender, comfy break apart soul food for this bone-shivery goddess to nibble with her tea.

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Put a Lid on it

A friend of mine came to me the other day wondering what he could do to help him fall asleep at night. I told him the simplest, safest, cheapest and most effective thing to do is drink chamomile tea about half and hour before bed. A few days later I ran into him again and asked if it worked. “No.” he replied sadly, “I guess I’ll just resort to drugs.” Argh. I really hate hearing people say that, especially after one of my recommendations. I asked him whether or not he had covered the tea while it was steeping and he said no.

“Well that’s why it didn’t work!” I exclaimed. “All medicinal herbs contain volatile oils which give them their ‘magical’ properties. When you steep tea without covering the cup or using a teapot, the volatile oils will escape in the steam, rendering the herb useless.” He was astonished as he had never heard that before and said that he would go home that night and try it. The next day he told me all about the miracle of chamomile tea as if I didn’t already know. “I fell asleep in a matter of minutes! It was incredible! Why don’t they put directions on the package?” Good question.

The moral of the story is to always cover your tea when steeping (about 10-15 minutes for herbal / medicinal tea) in order to take advantage of those precious volatile oils that you spent your hard-earned money on. Otherwise you’ll just be drinking tasty hot water and lying awake all night!

And while we’re on the topic of tea…
I always like to buy tea in loose-leaf form and the whole flowers themselves, instead of the bags. Whole tea leaves and flowers are of much higher quality than the tea you can buy in bags. If you break open a bag of tea you will notice how it’s filled with something that resembles dust. That is literally the bottom of the tea barrel where the leaves have been broken up so much; all the natural oils have left the leaves and dried up, which is why they are so inexpensive. Whole tea leaves and flowers can be purchased at your local health food store, often in bulk. Chamomile flowers (pictured above) look very similar to daisies and when they are dry, the petals fall off and the bright yellow centers are clearly visible. The smell and flavour of the real thing is truly mind-blowing. And I promise, in the case of chamomile, you won’t stay awake long enough to tell anyone about it.

Second Photo: http://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Chamomile_flowers.jpg/800px-Chamomile_flowers.jpg

A Trio of Tasty Turkey Recipes- Gluten-Free

Here are three delicious ways to use up leftover gluten-free turkey. One retro classic, Tetrazzini style, with brown rice noodles. One fabulous southwestern style enchilada recipe that has leftover turkey flirting with sweet potatoes. And last but always fabulous, our easy family favorite- turkey nachos with jalapenos and blue corn chips.

Gluten-free turkey tetrazzini- a retro classic, updated.

Jazzed Up Gluten-Free Turkey Tetrazzini Recipe

Here's my unconventional dairy-free version of a retro sixties classic. Gluten-free spaghetti makes fabulous tetrazzini.

Ingrediients:

For the filling:

A dash of olive oil, as needed
1 medium sweet onion, diced
4 cloves of garlic, chopped
2 medium carrots, cut into julienne strips (thin sticks)
1/2 cup chopped celery
1/2 lb. sliced mushrooms (I used baby Bella)
12 oz. gluten-free linguini or spaghetti cooked to al dente (still firm), rinsed, drained
3 cups hand-torn cooked free-range organic turkey pieces
A squeeze of fresh lemon juice
Sea salt and ground pepper, to taste

For the sauce:

4 tablespoons olive oil
4 tablespoons sweet rice flour
2 cups non-dairy rice or soy milk (or milk)
1 1/2 cups gluten-free chicken broth
Optional- 1 tablespoon nutritional yeast, for flavor
1/4 cup dry sherry or white wine (may omit)
1 teaspoon tarragon or parsley
Sea salt and ground pepper or paprika, to taste

For the crumb topping:

2 cups Crunchy Gluten-Free Bread Crumbs (tossed in olive oil or melted vegan margarine)

1 teaspoon French herbs- or parsley

Instructions:

Preheat oven to 350ºF. Lightly grease or spray a 10x13-inch baking dish or deep casserole.

Heat a dash of olive oil in a large skillet and lightly saute the onion, garlic, carrots, celery, and mushrooms till tender; set aside.

Arrange the cooked spaghetti in the baking dish.

Toss the turkey pieces in a squeeze of fresh lemon juice and season with a little sea salt and pepper.

Add the skillet veggies to the noodles in the baking dish.

Make your sauce:

In a saucepan, heat the olive oil and add the flour; stir to make a paste; briefly stir over heat for about three minutes- to cook out the "flour" flavor. Slowly add a cup of the rice milk and continue stirring until it starts to thicken; add the second cup of rice milk, heat and stir till thickened. I like to use a whisk at this point.

If you are using the nutritional yeast, you can add it in and whisk to combine. Add the broth. Continue to heat gently for another five to seven minutes, stirring often. Add the sherry, tarragon and a dash of sea salt and pepper, to taste. In fact- taste test. If it needs a flavor boost, add a pinch more salt, a dash of herbs or sherry. You can also add a dash of nutmeg or mustard if you like.

Pour the sauce over the veggies and noodles and use a fork to shimmy the goodies so that the sauce seeps in and around- this keeps everything moist and happy.

Top with the Crunchy Golden GF Bread Crumbs. (I like to place a few of the mushroom slices on the top, too- I think it looks pretty.)

Bake in the center of a preheated oven for 40 to 45 minutes, until piping hot and bubbling.

To be totally retro, serve with green beans sprinkled with slivered almonds.

Serves 4 to 6.

These turkey enchiladas are tasty and gluten-free.

Holiday Turkey Enchiladas Recipe- Gluten-Free

You will love these super easy enchiladas featuring torn pieces of tender free-range chicken, lime juice, chunks of sweet pineapple, and spicy salsa. Espeically after Thanksgiving, when all the traditional Pilgrim-inspired foods have shared their hand-holding moment in the fast fading sun.

Ingredients:

3 cups of your favorite salsa- spicy or mild

4-5 cups of cooked free-range organic turkey, hand torn or shredded

Juice from one fresh lime

2-4 tablespoons sour cream- light or regular or vegan for dairy-free

Sea salt and ground pepper

Pinch of cumin

Light olive oil, as needed

12 corn tortillas

1 cup diced pineapple

2 4-oz. cans chopped green chiles, drained

2 cups shredded Jalapeño Jack cheese- or vegan Jack for non-dairy

Hot red pepper flakes, to taste

Instructions:

Preheat oven to 350ºF.

Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans, for six enchiladas each.

Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; add enough sour cream to moisten; stir; season with sea salt and pepper, and cumin; toss well to coat.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish; fill with 1/12 of the turkey pieces, and roll up seam side down, placing it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed.

Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple, then the green chiles. Sprinkle with cheese and red pepper flakes.

Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes.

Check out my tasty homemade green chile sauce recipe here.

Serves 6

Gluten-free nachos, Baby.

Gluten-Free Turkey Nachos

Here's a non-conventional way to use up cruelty-free turkey leftovers Santa Fe style. Use a combo of organic blue and yellow corn chips and scatter on lots of sliced pickled jalapeños. It's an unbeatable combination.

Ingredients:

3 heaping cups organic blue corn tortilla chips

3 heaping cups organic yellow corn tortilla chips

Extra virgin olive oil

2 cups hand torn cooked free-range organic turkey pieces

4 oz. Cheddar or Jack cheese, shredded- use vegan cheese for dairy-free

A big handful of organic sweet grape tomatoes, halved

3-4 tablespoons chopped pickled jalapenos- or use chopped mild green chiles

A sprinkle of good chili powder or chipotle powder, to taste

Chopped fresh cilantro, if desired

Instructions:

Preheat the oven to 425ºF. Line a large roasting pan with foil or parchment paper.

Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with some extra virgin olive oil and hand toss to coat evenly.

Scatter the turkey pieces on top of the corn chips. Sprinkle with half of the shredded cheese. Layer the tomatoes, jalapeños, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of spices, to taste, and chopped cilantro, if desired.

Bake in a hot oven for about seven to ten minutes, or so, until the cheese has melted and the nachos are happy and sizzling. You can even be post-holiday decadent and serve these nachos right from the roasting pan. Okay, I admit it. We're casual here.

We eat nachos right out of the pan- with our fingers.

Serves 4.

Gluten-Free Dairy-Free Holiday Tips

Getting through the holidays gluten and dairy free can be tough. Let me tell ya. But then, the holidays were always a challenge for me because I was mostly vegetarian for decades (meaning ovo-lacto vegetarian and sometimes vegan). In truth, Gentle Reader, my holiday foods have often tended, shall we say, to be a tad different from mainstream holiday fare.

Being the wild and free goddess-in-training I was back in those golden zen-kissed crunchy pre-celiac days, I learned early on how to tweak traditional recipes and reinvent old favorites- like using coconut milk as a vegan (non-dairy) sub in whipped sweet potatoes (everyone loved this!) and subbing butter and cream with vegetable broth and crushed roasted garlic in fluffy smashed potatoes. No one missed the animal fat (unless they were just being polite).

My stuffing back then (baked as a casserole) was naturally gluten-free. I used cubes of toasted cornbread tossed with a skillet of softened onions, celery, chopped apple and cranberries seasoned with a touch of curry- then moistened with broth and baked till golden- sometimes with pine nuts or pecans on top.

Instead of serving green beans swimming in canned mushroom soup (because I never- and I mean, never- got the appeal of that goopy combination) I roasted fresh green beans in sea salt and balsamic vinegar- just until tender-crisp. Or did this simple but elegant recipe with pomegranate glaze.

Lucky for me, I enjoyed thinking "outside the box". And in my vegan years- not once- did I make a turkey out of tofu.

Who needs tofurky when you have Sweet Potato Black Bean Enchiladas?

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I Want Candy?

For those of you who have known me for a while, you’ll recall the insatiable appetite I used to have for sugar. There was always a bag of skittles in my purse, ice cream and cookies at home, and most study sessions would involve at least one chocolate bar. I couldn’t go a day without a major dose of the white stuff, and sadly, part of my personality was being a “sweet-aholic”. For most of my life it never occurred to me how addicted I was to sugar, until I tried quitting.

The average North America eats 150 pounds of sugar a year. Don’t think that includes you? Consider that anytime you eat something from a bag, a box, a bottle, or a can, you are probably eating sugar. Sugar has many aliases, most of which are unknown to the layman. Always check the ingredient list for anything ending in “ose” (glucose, fructose, sucrose etc.), or better yet, don’t eat anything with an ingredient list!

Someone posted a question on my last blog entry about refined sugar, how bad it really is and if an ideal diet has none at all. Well, if you seriously want my opinion, I would say yes, if you want to see your health improve, cut it out of your life.

Eliminating processed sugar from the diet is no small feat. I really didn’t think it would be that difficult, but my withdrawal symptoms spoke for themselves, since it truly is dietary crack. The road to where I am now has been very slow because I changed everything I ate instead of just cutting out sugar. As I moved away from processed foods and began eating things in their most natural state, the cravings naturally subsided.
I wouldn’t recommend taking this journey expecting it to be easy or fast. Here are some tips to help you kick this habit:

1. Consume a whole foods diet.
2. Cut back on processed foods. As mentioned above, almost all processed foods contain hidden forms of sugar.
3. Eat fruit. Fruit is a great way to eat something sweet, and control calories. Just stay away from dried fruit or sweetened fruit.
4. Eliminate ALL the white stuff. White flour, white rice, and white potatoes. These have the same affect on blood sugar as sugar, and this will make sugar harder to kick.
5. Avoid juice. Even 100% juice is sugar water in disguise. Drink water, and if you must, only a splash of juice for flavor.
6. Limit alcohol. Alcohol is made from sugar. It acts like sugar in the body. Especially when you first are trying to kick sugar stay away from any alcoholic beverages.
7. Avoid artificial sweeteners. These are just a crutch. They keep you from learning to enjoy the natural sweetness of real food. There are also studies that show that they can make you crave sugar, not to mention the studies that show other dangerous health effects like cancer.
8. Keep sugar out of the house. Do not temp yourself with your child's pop tarts or your husband's ice cream. Tell your family what you are doing and then put your foot down. It is hard enough with out sweets calling your name all day long.
9. Stop treating sugar as a comfort or reward. This is one of our biggest problems because it perpetuates the psychological hold sugar has on us in addition to the physical one. Use other things that you love as incentive.

If you fall asleep after meals, have allergies, experience gas, bloating, joint pains, headaches, chronic fatigue, constipation, diarrhea, if you are over weight, if you have skin problems, or high blood pressure, there is a chance you have a sugar problem and would benefit from eliminating it from your diet.

In other entries I will address sugar substitutes and the downside of artificial sweeteners. The topic of sugar is really huge and I can’t possibly discuss every aspect of it. If you would like to do some reading on this subject I recommend the following three books: Sugar Blues by William Dufty, Nutritional and Physical Degeneration by Weston Andrew Price, and Lick the Sugar Habit by Nancy Appleton.

Acorn Squash with Green Chiles and Equal Love

My kinda squash. Kicked up with green chiles.

I deeply (if not profoundly) doubt the ever expanding food blog galaxy needs yet another squash recipe, but.

I can't help myself.

Right before the Charlie Brown style tile floor smack down (aka hip incident), I threw together a flavor combo I am crazy about. Nutty for. Head over heals smack your lips and toss aside your chaste maple syrup Pilgrim traditions for. That's right. I got radical.

I added chopped roasted New Mexican green chiles to my roasted acorn squash. And a sexy pinch of cumin. A golden drizzle of fruity olive oil. Impudent changes to the way we do things around here that would have sent a certain lanky, curly-haired ex-boyfriend of mine scurrying for his cream of mushroom soup casserole. In other words, Gentle Reader, home to Mommy.

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A Garlicky Miracle

Hello everyone! Sorry it’s been so long since I’ve written, but I was waiting for some inspiration…unfortunately it came to me in the form of a scratchy throat on Friday morning. The good news is I feel 100 percent healthy again and I would love to share with you my secret weapon against that I’m-getting-a-cold feeling, even when you think it may be too late.

Garlic. It’s truly a miraculous little bulb of seemingly endless benefits. But I’ll cut to the chase: garlic has very powerful anti-bacterial and anti-microbial compounds that annihilate just about any nasty bug that’s decided to set up camp in your body. Garlic is also a very good source of vitamin C, which boosts the immune system. It’s like a perfect little package of prevention that you can pick up for less than a dollar at the grocery store. Imagine that.

So the next time you start to feel that evil little tickle in the back of your throat try this: take one large clove of garlic, mince it up very fine and put it on a spoon, or in a glass with about 3 – 4 tablespoons of water (enough to swallow in one gulp). Then just down it. DO NOT CHEW!!! If you chew it, your mouth will burn like you won’t believe and I guarantee that no one will want to come within 10 feet of you for the next 24 hours. The next minute or so may feel a little intense as the raw, minced garlic makes its way down into your stomach, but do not drink any water as this may make you feel nauseated. Just sit back, take a few deep breaths, and relish in the fact that you have not succumbed to the evils of Neo-Citran.

That’s it. That’s all I did, even though I really thought it was too late. Now of course drinking 2-3 liters of water a day (like you do everyday, right?) is also very important as it helps to flush everything through your system, but I didn’t even go stock up on oranges. I just swallowed some garlic.

Please do not use pre-minced garlic from a jar, or the powdered stuff – it’s not the same and it won’t work.

You can take one minced clove 2-3 times a day as you feel necessary, but if you don’t feel better within a couple days, or your cold is taking a turn for the worse, just know that your body needs to be sick for a bit and take a well-deserved rest. You can also do everyone else a favor by keeping your distance so as not to spread your germs around– you probably stink anyway.

**IMPORTANT REMINDER**
Just one teaspoon of sugar can suppress the immune system for up to six hours. A 12-ounce can of soda has 10 teaspoons. Yeah.

Gluten-Free Banana Bread with Chocolate Chips

Gluten-free banana chocolate chip bread. Yum.

Score one for banana bread lovers. After more than a few banana-induced mishaps (who knew baking egg-free gluten-free casein-free banana breads would prove so harrowing and unappealingly gummy and well, just plain spirit crushing?) Steve and I produced a sweet and tender banana loaf worthy of a mention.

A shout of big thanks goes out to my buddy Clare from Massachusetts (you remember Clare- she generously shared her brownie recipe with me back in the day). Clare posted her banana bread recipe on the Celiac Listserv last week. I veganized Clare's ingredients to make this recipe egg-free and dairy-free. And then, well, I simply had to add chocolate chips. After all, chocolate is goddess food.

And what's a banana without a little chocolate?

Just another naked banana.

And when you have a partner/husband like Steve (who, by the way, as you would expect, has been a champ through my hip healing process- hefting laundry, dusting (yes, that's right, dusting), bringing me mugs of hot apple cider (with a cinnamon stick!) and just plain cooking up a storm on my famished behalf)- who sweetly asks, Would you like me to grill your slice of Banana Chocolate Chip Bread?--- you blush, Dear Reader, and realize (once again) you've married the right man.

The man who knows you like your chocolate dark and melty and warm on your tongue. For breakfast.

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Gluten-Free Grains: Quinoa, Rice + Side Dishes

Sorry! This recipe idex has moved to:

Quinoa, Rice and Side Dishes

Beef Stew

A gluten-free beef stew recipe to warm your bones.

This recipe is a surprise- even to me. Beef stew? You wouldn't expect a Vegetarian Goddess to create and fall in love with a beef stew recipe, but that is precisely what happened this weekend. Shocking? 

Tell me about it.

Just when you think you've got your life all figured out, and your tastes and preferences arranged in a tidy packet of self-identification and veggie piety- all Hades breaks loose. Celiac. Food allergies. Broken hip.

Suddenly, your food-world view is quite literally flipped on its leafy little head. No whole wheat pasta or legumes for protein. No soy. No more savory white bean ragout, and- worst of all- no peanut butter, which means no more African Sweet Potato & Bean Soup.

So, after my orthopedic surgeon's instructions to "eat lots of  animal protein" to support the healing of my hip fracture, my husband and I decided to try our collective hands at making our very first beef stew.

The first beef stew of our marriage.

And what did I do as I spooned the first taste into my nervous, quivering mouth? Gentle Reader, I swooned like a virgin in a bodice ripper. I sighed. I slurped. Oh my! I murmured through one spoonful after another.

Wow, said my partner in crime as he smacked his lips, This is mighty damn tasty.

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Chocolate Chip Cookies and Vanilla Brownies

Vanilla blondie? Or chocolate chip cookie Bar? You decide.

First- thank you all for your kind and compassionate wishes for a speedy recovery from emergency hip surgery. Such fabulous readers you are- every one of you. As our Italian friend, Sandra, once said to us- in her dead gorgeous Tuscan accent-  

I love you too much!

I feel human again. Yesterday (day nine post-surgery) this sticky, prickly goddess got to sit inside the shower (they make these nifty portable shower seats now) and- Aphrodite-blessed relief!- indulge in twenty sexy minutes of hot steamy bliss. Hawaiian shampoo. Rainbath lather. Leg shaving!

One lesson a broken hip teaches you? It's the little things in life that count. The simple luxury of taking a shower shoots to gold star status- the genuine, beyond spectacular highlight of the day. Pulling on a soft clean shirt? Heaven. Sitting upright, freshly shampooed and moisturized with Eternity lotion? Divine. Twirling pasta in olive oil and garlic- in bed- next to your husband? It doesn't get any better than this.

And then there are chocolate chip cookies (that are egg-free and dairy-free- earning them treasured vegan status). They also happen to be gluten-free, wheat-free, bean-free, soy-free and nut-free. Perfect for all those cute-as-a-button multi-allergic tykes out there. Not to mention, gluten-free vegan goddesses.

Last night Steve helped me make these as cookie bars, in the style of my old tried and true favorite chocolate chip cookie bar recipe- and, Babycakes, they were a damn good match. I named them Vanilla Brownies. My trick was a small cheat. A dab of butter flavor extract. I don't usually turn to artificial flavors (in fact, this is a first for me), but when you are allergic to most natural flavors and buckets of other foods and your taste buds crave a buttery sweet treat, this decidedly un-foodie goddess figures--- Why the Hades not? But if it horrifies you to use it, Darling Reader- and just the very thought of it keeps you up at night worrying about the integrity of the cookie universe- leave it out. It's one quarter of a teaspoon. Sub it with vanilla. Do your thing. 

It's all good.

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A Brush with Health

Dry Skin Brushing is something I learned about last year as I was attending school for Holistic Nutrition. I had never heard of it before then, but the subject surfaced in several of my courses until curiosity got the better of me. Now, dry skin brushing it is part of my daily routine and from this simple act I have seen many positive changes take place…

The skin is the largest organ in the body, and is responsible for one-fourth of the body's detoxification each day, also making it, one of the most important elimination organs. More than one pound of waste products are discharged through the skin every day! Toxins from everyday soaps, cleansers, antiperspirants / deodorants, lotions, cosmetics and synthetic fibers worn next to the skin, can gather beneath the skin's surface and contribute to a variety of skin problems and conditions, as well as prevent the skin from breathing. If the skin becomes inactive with its pores chocked with millions of dead cells and chemical residues, then impurities will remain in the body. The other eliminative organs, mainly the kidneys and liver, will have to increase their labor and will eventually become overworked, thus eventually creating disease.

When you do skin brushing, you help your lymphatic system, responsible for ridding the body of toxins. Skin brushing improves the surface circulation on the skin and keeps the pores of the skin open, encouraging your body's discharge of metabolic wastes, and resulting in an improved ability to combat bacteria, plus helping your skin to look and feel healthier and more resilient!

Dry Skin Brushing Benefits:
• tightens skin.
• helps digestion.
• removes cellulite.
• stimulates circulation.
• increases cell renewal.
• aids lymphatic system in detoxification.
• removes dead skin layers.
• strengthens immune system.


How To Dry Skin Brush:
1 Buy a natural (NOT Synthetic), bristle brush, since it does not scratch the surface of the skin. These are available on-line or at your local health and natural food store.
2 Buy a brush with a long handle so that you're able to get to the areas of your body that are difficult to reach.
3 Skin brush before showering or bathing. It should take you about 5 minutes to do your whole body.
4 Do NOT wet the skin as it will stretch it and not have the same effect.
5 ALWAYS skin brush towards the heart (see diagram above).
6 Do circular counter-clockwise strokes on the abdomen.
7 Do lighter strokes over and around breasts, but do NOT brush the nipples.
8 Brush each part of the body several times vigorously, completely brushing the whole body.
9 Brush the soles of the feet first because the nerve endings there affect the whole body. Next brush the ankles, calves, and thighs, then brush across your stomach and buttocks and lastly brush your hands to the arms.
10 Take a warm bath or shower, which should always be followed by a cool rinse at the end to invigorate blood circulation and stimulate surface warmth.
11 Wash your brush every few weeks in water and let it dry.

Dry Skin Brushing will change the health of your whole body. Circulation, skin softness and quality, skin infections and irritations, whole body freshness, your level of stimulation, the prevention of colds, and you personal rejuvenation are all areas of improvement you can look for, when you make it to a regular habit.

info source: http://healingtools.tripod.com/skinbrush.html
http://www.bestcare-uk.com/skin_brushing.htm
photo: http://daybreaklavenderfarm.com
http://www.bestcare-uk.com/skin_brushing.htm

Screwed! But Sparky and Esteban Save the Day

Meet Sparky.

He's my new bed and blanket companion. Looking at him makes me smile. After the fall- there's an awful lot of imagery, sensation and emotion refracting inside this more-than-slightly addled post hip surgery brain of mine (this is a thinly veiled mea culpa for any bad writing that follows) but I wanted to send out a heartfelt thanks- lickity split!- to all of you, for your kind notes and sweet messages. I cherish every one.

My world has been whittled down to a queen size bed and some 800 square feet of floor space. I must keep- totally- off my left leg for a minimum of eight weeks to give my fractured femoral neck (screwed back together with three titanium screws) a fighting chance.

If you're a betting soul, here are the odds of me keeping my own hip: 50/50.

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Update...from Alex

Hello everyone --

Late Wednesday night my mother- Karina- fell and broke her hip, fracturing the neck of the femur above the proximal line. Since then, she has been through surgery to repair the damage and is recovering well. With any luck, she and Steve will be making the transition back to the casita to continue her recovery in the comforts of home, and will be back to posting on her blog in a few days. I know she is looking forward to getting in touch with all of her friends, fans and fellow bloggers.

-- Alex

Quinoa: your New Best Friend

For those of you who aren’t familiar with quinoa, get ready to have your mind blown. This little grain is a staple in my diet for so many reasons.

Quinoa (pronounced keen-wah) is considered to be a “whole grain” but it is actually the seed of a plant that is a relative of leafy green vegetables like spinach and Swiss chard. It is an energy-rich food that delivers heaps of fibre and protein but very little fat and no gluten. The protein quinoa supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake. And because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this grain may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. Pretty groovy eh?

Now I know what you’re thinking: there is no way this stuff could actually taste good – but I assure you I am total convert from white rice. Cooked quinoa seeds are fluffy and creamy, yet slightly crunchy. They have a delicate, somewhat nutty flavor. The best part about quinoa is its versatility. Because its flavour is so subtle, it can be mixed with sweet things like fruit for breakfast, or savory foods for lunch and dinner. You can even find pasta made out of quinoa – about 1000 times better for you than the white stuff! While the most popular type of quinoa is a transparent yellow color, other varieties feature colors such as orange, pink, red, purple or black.

...How to Select and Store...
You can find quinoa at most health / natural food stores in prepackaged containers as well as bulk bins. Some supermarkets are now selling it, but I’ve noticed it’s rather expensive. I prefer to buy it in bulk because it’s much cheaper and because I go through it so quickly! Wherever you buy it, make sure there is no evidence of moisture – it should be very dry.
Store quinoa in an airtight container. It will keep for a longer period of time, approximately three to six months, if stored in the refrigerator.


...Cooking...
First, it is important to rinse the grain; skipping this step will make the quinoa taste bitter. I like to measure the desired amount in a large measuring cup, fill the rest with water and swish it around, rubbing the seeds together. Then strain out the water and repeat until the water runs clear, usually 2-3 times.

To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. I add a dash of good quality sea salt if I know I will be using for a savory dish. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail.

...Eating...
For a change, try using quinoa instead of rice as a bed for stir-fry’s and stews, or add it to your favorite soups.

Like I mentioned above, quinoa is a great breakfast food. I sometimes combine it with apples and pumpkin seeds, or mash up a very ripe banana and mix it in the quinoa with unsweetened coconut flakes and raw cashews. YUM!

Quinoa is also great cold - combine cooked, chilled quinoa with pinto beans, pumpkin seeds, scallions and coriander. Season to taste and enjoy this south-of-the-border inspired salad.

So if you’re not convinced after my very long testimonial, just go out and get some. Quinoa is so delicious, easy to make, versatile and of course, a totally healthy super-food! And you shouldn’t accept anything else from the food you put in that beautiful body of yours…here’s to quinoa, your new best friend.

info source: worldshealthiestfoods.com
photo: banlieusardises.com

You're the hemp in my...

Just so you know? It's two in the afternoon.

And I spent the day- so far- in bed. Snuggled beneath a Pendleton blanket, cruising the information highway on Steve's laptop. Nibbling pieces of smoked salmon. Approving Spicy Comments. Paying bills. Ordering lavender pillows stuffed with rice or buckwheat [not to eat, Darling, to heat- in the microwave- till toasty and warm and soothing; therapy for this sleep-deprived blogger's crooked neck and quirky tummy still not right from her sojourn into public dining in Los Angeles].

In light of a certain individual's recent ranting (and her pondering whether to throw in the towel and head for the nearest smoke shop- conveniently located next to Saints and Sinners) this post will be a simple thank you to Certain Readers- you know who you are- for the suggestion of hemp.

Hemp, as in milk.

Hemp, as in, You're the hemp in my mate... (that's MAH-tay for those of you not familiar with Viggo's preferred caffeine source).

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My Humble Petition

(Parental warning- this post is rated PG 13)

Dear Wise and Merciful Goddess,

There have been so many gruesome failures (or quasi-semi-successes not worth sharing) in my tiny blue tiled cocina of late that I am perilously close to throwing in the towel and crying, WTF? I am spending days (yes, days!) feeling hollow from hunger because I can't find anything in the cruel pantry to eat. Especially for breakfast. And brunch. And snacks.

I can usually rustle up a tasty dinner built around potatoes or rice with a piece of fish or the one sausage I can eat. But truth be told- as you may already know in your omniscient all-knowingness- I am missing eggs and cheese like crazy this week. Dear Divine One, what I wouldn't give for one of my pasta frittatas. Or a sizzling tray of nachos. Or- Oy!- a hot and cozy slice of my roasted vegetable kugel.

With limited sources of protein to pick from- beef, pork and some fish- I am stymied at breakfast. Not to mention mid-day. And late afternoon snacks! I mean, seriously. Who wants to eat fish three times a day as my brisk and steely Nurse Practitioner (transplanted from coastal Maine, duh) advised?

And if might gently and sweetly ask, is it really wise to eat beef every day- even if it's grass fed and organic and roaming the range with Tommy Lee Jones and all that good stuff? I kinda doubt it. Not at my overheated pesky age.

As you well know, I'm no spring chicken.

Which I'm also allergic to. Here's the thing. Without my brown rice and beans, my peanut butter on rice cakes, my grabs of almonds and cashews, protein powder smoothies, and hummus? And those fast and fabulous grilled quesadillas? I am, quite frankly, more than slightly askew. Not to mention, cranky. And some days- like today, for instance? Yours in devotion is frustrated and gloomy and frankly, wicked pissed and hungry.

And I'm not going to lie about it.

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Giving Thanks for Local Goodness

This weekend is Canadian Thanksgiving and I feel that is necessary to be giving thanks not only for the food we are so fortunate to receive, but also to the thousands of dedicated farmers that make it possible for us to eat everyday.

This is my favorite time of year in Ontario because we finally get to eat all of the delicious food that has been growing along the sides of country roads we drove along all summer. I am always amazed at the variety of produce that pops up in our markets and how delicious it is!

Eating locally is possible no matter where you live in the world. Of course, every place has a different climate and growing season, so it does take a little work to find out exactly what is in season at what time of year and where we can get it. Taking advantage of local food is important for several reasons: one, it supports local industry and keeps our money circulating in our own country. Two, eating local food reduces the amount of fossil fuels required to transport the food from farm to table, making it a more sustainable choice. And three, food that is fresh maintains more of its nutrients. An apple grown in California (even an organic one!) has less nutritional value by the time it reaches us, than an apple conventionally grown here in Ontario.

Since I live in a big city, my favorite pastime is driving out into the country and finding the best roadside stands with the friendliest farmers. My friends and I went to an apple orchard the other day to pick some tart and crispy treats. It is a great opportunity to learn where our food is coming from and how it’s grown.

This recipe for Apple Cider Cabbage uses food that is in season right now. It’s bursting with flavour and would be a great addition to your thanksgiving feast. It can be served over a grain, like brown rice or quinoa. Serve with other heart-warming delights (pictured above is roasted acorn squash and garlic on rye sourdough toasts with green onions and broccoli sprouts).


Apple Cider Cabbage

Ingredients:
1 head red cabbage, chopped
1 medium onion, chopped
1 tart apple, chopped
3 Tbsp. olive oil
1 -2 cups fresh apple cider (or red wine, but you know what’s better for you)
3 tbsp apple cider vinegar (or to taste)
honey

Spices:
1 tsp. crushed mustard seeds
1 Tbsp. black peppercorns
1 cinnamon stick
1 tsp. caraway seeds
1 tsp. coriander seeds
5 bay leaves
chili flakes (to taste)

Directions:
Heat oil in a large pot, add onions and cook for 5 minutes. Stir in all spices until the scent fills the room. Add chopped cabbage and apple and cook until the cabbage begins to wilt. Add 1 cup apple cider and vinegar. This should cook on very low heat for about 2 hours (the longer, the better as the flavours deepen). Keep adding the cider as it gets absorbed – don’t let the mixture get too dry! Add honey right at the end. Share with loved ones.