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