Minggu, 31 Mei 2009

Vegan Baking Cheat Sheet


Baking gluten-free and vegan translates to one simple truth that is hard to teach. Because it can only be learned by experience. This one simple truth?

Unlearn everything you think you know- or thought you understood- about baking.

All those mandatory Home Economics classes about kneading bread dough for ten minutes to improve elasticity or leavening a cake with beaten egg whites won't help your inner Betty Crocker to bloom if you're gluten-free and vegan. In fact, clinging to old notions about what works- and what doesn't- might lead you down a rather prickly circuitous path to ruin. Not to mention, your personal Culinary Museum of Failure. But don't let this bare bones truth inhibit you.

In fact, let it free you.

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Snappy Spring Salad


I thought that it was time I posted a recipe highlighting and celebrating the beautiful produce that is now in season. We’ve been enjoying plenty of asparagus and sugar snap green peas lately, so combining them in a fresh, vibrantly flavoured salad seems like the best idea.
Green peas and asparagus are nutritional powerhouses. Both vegetables contain very high amounts of folate (a.k.a. folic acid), a b-complex vitamin that supports cell production (especially in your skin! Yay!), allows nerves to function properly, and helps prevent osteoporosis-related bone fractures. Both are also an excellent source of vitamin K, which has recently come into the spotlight for the role it plays in bone health since it is necessary for our bones to properly mineralize. In fact, there is good evidence to show that vitamin K can be helpful in both prevention and treatment of osteoporosis. Talk about a bone-strengthening salad!

I came up with this salad as I was experimenting at work the other day, and it certainly worked. The dressing is so good I could drink it on it’s own, and I know that it would be a fantastic addition to just about any summer salad.
This recipe presents a great opportunity to use up leftover quinoa, but you could also use brown rice, pasta, or other grain if you have it. I like the texture contrast it adds against the crispy vegetables, and it will make the salad more of a meal – great for picnics!



Snappy Spring Salad

Ingredients:
1 cup shelled sugar snap peas
1 bunch asparagus
½ cup pumpkin seeds
1 cup cooked quinoa (I used red quinoa for a change)
Dressing:
juice and zest of one lemon
half cup chopped mint
3 dates
2 Tbsp. Olive oil
Water to thin

Directions:
1. To make the dressing, puree the mint, dates, and lemon juice and zest using a food processor or hand blender. Blend until uniform in texture. Thin it out by adding a tablespoon of oil at a time, and then thin with a little dribble of water until it is a consistency that you can drizzle.
2. When you go to cook the peas, the key is not boiling them into a mash! Fill a big bowl with ice water and set aside. Bring 5 cups of heavily salted water to a boil. Add the peas and boil for 20-40 seconds. You are trying to just take the bitterness away, and still leave them tender so that they pop in your mouth. Quickly drain and dunk the peas in the bowl of ice water.
3. To cook the asparagus, bring water to boil in shallow saucepan. Cook just until tender. Dunk the asparagus in ice water with the peas. Drain both.
4. Toast the pumpkin seeds by placing them in a dry frying pan over high heat. Toss until fragrant. Remove from heat.
5. Just before serving gently toss the peas, asparagus, cooked quinoa and pumpkin seeds with about half of the dressing and a couple pinches of salt. Taste and add more dressing if you like. Finish with a pinch or two of your favorite finishing salt.

To find the best produce, head to your local farmer’s market and meet the growers themselves. Asparagus and sugar snap green peas should be pretty easy to find right now since they are at their peak. Remember that eating locally not only supports local industry (very important right now!), but it is also healthier since the food has traveled less distance and lost less nutrients. So, go meet your local producer and make some salad! Snap to it!


info source: whfoods.com

Kamis, 28 Mei 2009

Gluten-Free Pizza Flatbread with Roasted Vegetables

Gluten free pizza flatbread recipe
An easy gluten-free pizza flatbread topped with roasted veggies.


I've been offering up picnic food recipes this week because we're eating easy picnic style here in the final countdown phase of leaving for our summer adventure in Los Angeles. Only four remaining stacks of books to box, a tilting fence of wet paintings to frame, and the all important decision of which t-shirts, pots and kitchen power tools to pack stand in the way of our coffee fueled departure early next week.

I am reminded of the opening scene of A Walk on the Moon where Pearl and Lilian Kantrowitz are cramming the family car with colanders and tablecloths and onions and potato peelers. Kitchen stuff for their summer cabin in the Catskills. Such a production this is. Planning ahead for gluten-free snacks on the road (chocolate cupcakes are a must, and popcorn) and an easy microwavable supper for the hotel in Arizona (I'm thinking I'll freeze some of my favorite Mac and Cheese). We still don't have a rental lined up. And the storms knocked out our Internet this week. I'm lucky to be on at all tonight.

So yours truly has been running out of steam by cocktail hour, whipped not only by the attention-to-detail process of organizing two lives and shedding old stuff, but by the monsoon season thunderstorms growling across the Chama River in the afternoons, sending wind and rain and howling coyotes up the mesa. And knocking out our web access.

So forgive me if I have not responded to a comment or a question. I haven't been on-line much. Or participated on Twitter. I've been a total social network slacker stranded out here in the wilds. Cooking up flatbreads and Buckwheat Chocolate Chip Cookies between rinsing out empty shampoo bottles. Thinking of you.

Hoping you're having a wonderful week!

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Senin, 25 Mei 2009

Easy Champagne Vinegar Red Potato Salad

Mayo free potato salad with champagne vinegar is delicious, vegan and gluten free
No mayo in this classic potato salad. Nope. Nada. Zip.

For those of you looking for a mayo-free potato salad recipe, here's an easy, tasty picnic style salad seasoned with Champagne vinegar and tarragon. I plan on making potato salad several times this week. Picnic food- that's perfect for packing. Sorry for the alliteration. I blame excitement. Life is getting interesting again. We're living sans furniture now- except for a bed, desk and rug. The casita feels empty in a good way. Clean and spacious. Inviting possibility.

Let's hope potential buyers feel the same way.

As for me, I'll be at the Santa Monica Farmer's Market a week from Wednesday (expect pictures). We don't know where we're staying yet. But if Craig's List is any indication, choices will be numerous. Until then?

Dinner will be picnic style.


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Minggu, 24 Mei 2009

Sweet Sweet Potato Falafels

Falafels need a makeover. Somehow, this once healthy alternative to the burger and pizza slice has now become the greasy staple of drunken teenagers everywhere. And although it’s probably a better choice than typical fast food (especially for vegetarians) it’s just junky health food not healthy junk food.
This amazing recipe transforms your run-of-the-mill wrap into a tasty treat with an unexpected twist. Sweet potatoes take center stage as the base, in place of the standard chickpeas and fava beans (which, mind you, are excellent healthy food choices until you deep fry them in questionable, oxidized oil). These falafel balls are also baked, keeping the fat content low for those watching their waistlines. Even thought they are super healthy, my taste-testers swore they were just as good (or bad?) as junk food!
The other wonderful thing about this recipe is the chickpea flour content. If you scroll back a few articles, you’ll find the instructions needed to grind your very own flour from any grain or legume, including chickpeas. This is especially helpful since chickpea flour can be both difficult to find and very pricey.

How Sweet it is…
As an excellent source of vitamin A (in the form of beta-carotene) and a very good source of vitamin C, sweet potatoes have healing properties as an antioxidant food. Both beta-carotene and vitamin C are very powerful antioxidants that work in the body to eliminate free radicals. Free radicals are chemicals that damage cells and cell membranes and are associated with the development of conditions like atherosclerosis, diabetic heart disease, and colon cancer. This may explain why beta-carotene and vitamin C have both been shown to be helpful for preventing these conditions.
Since these nutrients are also anti-inflammatory, they can be helpful in reducing the severity of conditions where inflammation plays a role, such as asthma, osteoarthritis, and rheumatoid arthritis.

Sweet Sweet Potato Falafels
Ingredients:
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro/coriander, chopped
Juice of half a lemon
a scant cup chickpea flour
a sprinkling of sesame seeds
salt and pepper

Directions:
1. Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 30 minutes to 1 hour (depending on size). Turn off the oven, leave the potatoes to cool, then peel.
2. Make the chickpea flour by putting about 1 ½ cups of dried chickpeas into your blender and grind on high for a few minutes until the flour stops falling into the middle of the container (you will understand this once you do it). Pour blender contents out into a fine-mesh sieve and sift until the fine gram and coarse legume bits are separated. You should have just less than 1 cup of fine chickpea flour – if not, make more.
3. Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).
4. Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafel-y looking things and put them on a tray lined with parchment paper. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.
Tip: next time I make these (which will certainly be very soon) I plan on rolling the falafel balls in the sesame seeds to coat them entirely. This will add extra crunch and flavour.



Wrap it up:
To serve your falafel balls the traditional, meal-on-the-go kind of way, you can wrap them up in a whole grain tortilla or pita. Load it with lettuce, tomato, cucumber, avocado, sprouts and drizzle on some yummy tahini sauce (recipe below). Alternatively, you can plate them on top of salad greens, with brown rice or cous cous on the side. Again, drizzle the whole plate with the tahini dressing – it’s delicious!

Yummy Tahini Sauce
Ingredients:
1 cup Tahini (sesame seed paste)
½ cup lemon juice
3 ­ 4 cloves garlic, finely minced
¼ tsp. ground cumin
1 to 1 ½ tsp. salt (to taste)
¾ to 1 ¼ cup water (depending on how thick/thin you want the sauce)

Directions:
1. Combine all ingredients in a medium-sized bowl. Using a whisk beat briskly into a smooth sauce. This takes about 1 to 2 full minutes of beating (you can also use a hand-blender).
This sauce can be served at room temperature or chilled. Refrigerate leftovers. Keeps well for 5 to 7 days. Makes 1 1/2 cups (360 ml).

The recipe for the falafels makes a lot, so refrigerate them overnight and pack them in a picnic lunch for the next day! They will firm up as they cool down too, making them even more like the traditional falafel balls you get at restaurants. Healthy junk food, here we come!


Info source: whfoods.com
Recipe source: 101cookbooks.com

Kamis, 21 Mei 2009

Vegan Pasta Pie with Mushrooms, Garlic and Tomatoes

My vegan version of a savory pasta pie- 
no eggs, dairy or tofu. Seriously.


This savory pie recipe reminds me of a roasted vegetable frittata. Or my Roasted Vegetable Noodle Kugel, even. I invented it because I was craving a simple one-dish pie for supper- something easy and light and bordering on picnic food- with guaranteed leftovers. Because- and I tell you this with all the happy feet gyrations of a gypsy heart locked inside a hot flashing nest-eschewing body- we're boxing books again- we're storing art and family pictures and files and (most of) our movie collection. We're selling our furniture, consigning everything from roomy chairs and Mexican tables to Kilim pillows and punched tin mirrors. A truck arrives today to haul the lot to Santa Fe.

Even though the house has not sold.

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Jumat, 15 Mei 2009

Gluten-Free Strawberry Rhubarb Crisp

Gluten free strawberry rhubarb crisp makes an easy dessert
Gluten-free strawberry rhubarb crisp with a tangy twist.

When I was a little girl my favorite way to eat rhubarb was to snap off a stick in the back yard, run into the kitchen and dip the end into the sugar bowl, repeating the dipping process as needed to coat each tart and chewy bite with granular sweetness. In a post-Seinfeld world I risk being labeled a dreaded double dipper. And I admit up front, it's true.

I double dipped and triple dipped and lived to tell the tale.

Beyond childhood I never bothered much with rhubarb, except for tasting the occasional strawberry rhubarb crisp at someone else's family picnic. I was never much a fan of it cooked. Stewing and baking seemed to rob it of its charms, mocking my memory of those sugar coated crisp and sour stalks. The mush in the bottom of all those Pyrex baking pans was a sorry excuse for rhubarb, I thought. So recreating a rhubarb crisp recipe for living gluten-free was never glowing brightly on my cooking radar screen. It was never even the faintest of blips. I've been blogging for four rhubarb seasons now and haven't felt inspired to develop a recipe. Until now.

Why now, I've no idea. Perhaps it's because we're stuck out here in the desert, with nary a garden or bursting rhubarb patch in sight. Just rolling hills of crusty earth studded with brittle pinon and juniper trees, the oddball cholla, or tuft of tenacious sage. The words green and leafy don't exactly come to mind when you walk the dirt road to the arroyo.

So when I spotted a few lonely stalks of rhubarb in a basket at Whole Foods in Santa Fe- ruby red and sexy in their glistening rhubarb goodness- I thought, Why not attempt a strawberry rhubarb crisp recipe?

And because I'd asked myself out loud my husband said, You do realize you just asked three stalks of rhubarb if you should make them into a crisp?

Well, yeah, I shrugged back. I talk to my fruit.

Don't you?


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Kamis, 14 Mei 2009

Snappy Crunchy Coleslaw (No Mayo!)

Slaw with no mayo
A tasty slaw recipe without a drop of mayo.

Here's a crisp and crunchy slaw recipe without a drop of mayo. That's what I'm craving. How about you? Stop by and share your favorite spring side dish recipe in comments.

From the archives: By April I'm itchy with anticipation. By May I'm storing sweaters and mittens. Winter is behind us. Spring is officially here. Days are longer, inch by inch. If not for juniper allergies I might even be out walking, testing out my new cocoa suede sneakers- albeit gently, Dear Reader, treading softly down our bumpy dirt road, shiny new walking cane in hand.

The craving for comfort food is fading. Slow cooked stews, Sweet Potato Shepherd's Pie, and bowls piled high with embarrassingly hefty mounds of gluten-free pasta are feeling a tad, well, bottom heavy. Thick. You know, like the more-than-an-inch pie roll I've acquired around my waist. My great grandmother Josefa would be kvelling, She no longer eats like a bird! (Yeah, well, that's obvious.)

And while I believe the Sweet Husband when he tells me he likes me with more meat on my bones- and who am I to complain about (finally!) absorbing food and calories after years of celiac malabsorption- your intrepid expanding goddess is simply hankering for lighter fare.

Something to perk up the taste buds.

Something with snap and crunch. Something fresh and green that makes you feel virtuous and light and happy to be alive with summer on its way.

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DIY Birkenstock-free Cleaning Products


I once dated this guy that was such a nutty hippie, that he would clean his house using the leftover liquid pressed out of his homemade tofu. This is what comes to mind when I think about “natural cleaning products”. That, and of course the smell of greasy dreadlocks and rotting soy juice. Thanks for the memories.

I’ve moved on since then, to more hygienic boyfriends and to embracing the idea that you can make environmentally friendly cleaning products that are actually effective. Health food stores are loaded with all kinds of fancy and over-priced concoctions of baking soda and vinegar, so put your wallet away and take a trip to your kitchen cupboard. I guarantee you’ve got the goods to begin your very own cleaning arsenal.

Commercial cleaning products are bad for the environment, but more importantly our health. And since we have no control over the sickotating toxic fumes we are inhaling outside, wouldn’t it be nice to know that air inside our homes is at least somewhat safe? Non-toxic cleaning can give you a deep feeling of gratification in knowing that your family’s health is protected, and that your home is a place for your bodies to rest and recuperate rather than promote harm.

In the photo above you will see everything you need to begin your super-natural cleaning adventure. From left to right: clean jars; lemon; bottle of essential oil of tea tree; baking soda; non-toxic biodegradable liquid soap; white vinegar; recycled, empty spray bottle.

Ingredients:
1. Lemon - one of the strongest food-acids, effective against most household bacteria.
2. Tea Tree Oil – nature’s most powerful anti-bacterial agent. Great for use in the bathroom and kitchen.
3. Baking Soda - cleans, deodorizes, softens water, scours.
4. Soap - unscented soap in liquid form, flakes, powders or bars is biodegradable and will clean just about anything. Sometimes this is called “Universal Cleaner” (pictured) and you can purchase this at health food store. Avoid using soaps, which contain sodium lauryl sulfate, phosphates and petroleum distillates.
5. White Vinegar - cuts grease, removes mildew, odors, some stains and wax

Recipes:
All-Purpose Cleaner: Mix 1/2 cup vinegar and 1/4 cup baking soda (or 2 teaspoons borax) into 2 liters water. Store and keep. Use for removal of water deposit stains on shower stall panels, bathroom chrome fixtures, windows, bathroom mirrors, etc.

All-Purpose Disinfectant: Mix 2 cups water, a few drops of natural soap, and 15 drops each of tea tree and lavender organic essential oil. You can spray this on all kinds of home surfaces - changing tables, cutting boards, toilets, sinks, walls, and more. Just don’t use this on glass, as it will streak.

Carpet Stains
: Mix equal parts white vinegar and water in a spray bottle. Spray directly on stain, let sit for several minutes, and clean with a brush or sponge using warm soapy water.


Chopping Block Cleaner
: Rub a slice of lemon across a chopping block to disinfect the surface. For tougher stains, squeeze some of the lemon juice onto the spot and let sit for 10 minutes, then wipe.

Coffee and Tea Stains: Stains in cups can be removed by applying vinegar to a sponge and wiping. To clean a teakettle or coffee maker, add 2 cups water and ¼ cup vinegar; bring to a boil. Let cool, wipe with a clean cloth and rinse thoroughly with water.

Drain Cleaner: For light drain cleaning, mix ½ cup salt in 4 liters water, heat (but not to a boil) and pour down the drain. For stronger cleaning, pour about ½ cup baking soda down the drain, then ½ cup vinegar. The resulting chemical reaction can break fatty acids down into soap and glycerin, allowing the clog to wash down the drain. After 15 minutes, pour in boiling water to clear residue. Caution: only use this method with metal plumbing. Plastic pipes can melt if excess boiling water is used. Also, do not use this method after trying a commercial drain opener--the vinegar can react with the drain opener to create dangerous fumes.

Lime Deposits: You can reduce lime deposits in your teakettle by putting in ½ cup white vinegar and 2 cups water, and gently boiling for a few minutes. Rinse well with fresh water while kettle is still warm.

Marks on Walls and Painted Surfaces: Many ink spots, pencil, crayon or marker spots can be cleaned from painted surfaces using baking soda applied to a damp sponge. Rub gently, then wipe and rinse.

Mold and Mildew: Mold is extremely harmful to human lungs. Prevention is the key! To prevent mold from ever occurring, mix two cups of water and three drops of pure organic tea tree essential oil. Once a week, spray your walls with this solution (even behind furniture) and wipe dry. This mixture fights stains and the natural antiseptic qualities of tea tree oil fights mold and mildew. To get rid of mold, use white vinegar or lemon juice full strength. Apply with a sponge or scrubby.

Oil and Grease Spots
: For small spills on the garage floor, add baking soda and scrub with wet brush.

Oven Cleaner: Moisten oven surfaces with sponge and water. Use ¾ cup baking soda, ¼ cup salt and ¼ cup water to make a thick paste, and spread throughout oven interior. (Avoid bare metal and any openings) Let sit overnight. Remove with spatula and wipe clean. Rub gently with fine steel wool for tough spots.

Pots and Pans: For burned and crusted-on foods, soak or boil a solution of 2 Tbsp baking soda per qt of water in each pan. Let stand until particles are loosened, then wash as usual. Use a mild or moderate abrasive if necessary.

Rust Remover: Sprinkle a little salt on the rust, squeeze a lime over the salt until it is well soaked. Leave the mixture on for 2 - 3 hours. Use leftover rind to scrub residue.

Scouring Powder: For top of stove, refrigerator and other such surfaces that should not be scratched, use baking soda. Apply baking soda directly with a damp sponge.

Stickers on Walls: To remove, sponge vinegar over them several times, and wait 15 minutes, then rub off the stickers. This also works for price tags (stickers) on tools, etc.

Toilet Bowl Cleaner: Mix ¼ cup baking soda and 1 cup vinegar, pour into basin and let it set for a few minutes. Scrub with brush and rinse. A mixture of borax (2 parts) and lemon juice (one part) will also work.

Tub and Tile Cleaner
: For simple cleaning, rub in baking soda with a damp sponge and rinse with fresh water. For tougher jobs, wipe surfaces with vinegar first and follow with baking soda as a scouring powder. (Vinegar can break down tile grout, so use sparingly.)

Window Cleaner: Mix 2 teaspoons of white vinegar with 1 liter warm water. Use crumpled newspaper or cotton cloth to clean. Don't clean windows if the sun is on them, or if they are warm, or streaks will show on drying. The All-Purpose Cleaner (above) also works well on windows. Be sure to follow the recipe, because using too strong a solution of vinegar will etch the glass and eventually cloud it.

So, that should be enough to get you started! Isn’t it incredible just how much you can clean with a few basic kitchen items? We’ve all fallen prey to the terrifying television commercials, scaring us into buying caustic and toxic potions. No more! Now you armed with the knowledge to go clean your home your way, with your health in mind. Birkenstocks optional.

Recipes from: eartheasy.com

Senin, 11 Mei 2009

Vegetarian Garden Loaf with Maple Apricot Glaze

Gluten free veggie loaf that is deliciously vegan and soy free
Delicious vegan garden loaf with quinoa.


Go ahead and snicker. I'll wait. I'm fully aware that veggie loaves are the punch line for many a joke in Burger King sponsored sit-coms and pseudo-reality shows pitting sweaty cranky chefs against each other for the promise of fame and fortune. So do your thing. Snort. Sigh. Bare your teeth. I can handle it. 

Vegetarians and vegans endure more than their fair share of indiscreet eye-rolling.

I know this first hand. Because I've been a vegetarian and sometimes vegan for most of my life. Four decades. And after my medically recommended foray back into Omnivore Land (to jump start the healing of my broken hip) now that I am vertical and ambulatory without a cane I am once again whistling past the graveyard into familiar territory, leaving behind the protein I flirted with, listening to my body's need to get back to the garden, back to my first love, my culinary Eden. My natural preference, before The Fall.

I tell you this without judgment. 

I mention this without pressure of any kind. Seriously. I'm not proselytizing. Goddess knows, I understand better than most how hard it is to eat in this gluten infused world of ours without whittling down our choices even further. If you love your bacon and eggs, Babycakes, go rustle up some grub.

Gnaw on some haggis.


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Minggu, 10 Mei 2009

Dr.Web 5.00.3.04220 MultiLang




Anti-Virus Scanner (more infos) without installation.

Download Portable DrWeb on RapidShare (16.2 MB)

(md5: 1ae6f21aade55f23eb250b66a4fd5bf9)


Extract and run DrWebPortable.

Language fixed by launcher according UserDefaultLang (if you don't want: write UserDefaultLang=false in DrWebPortable.ini): bg, cn, cs, de, el, en, es, fr, hu, it, nl, pl, pt, ru, sk.

Jumat, 08 Mei 2009

Gluten-Free Blueberry Brownie Bites

Vegan blueberry brownie bites aka financiers
Tasty little vegan chocolate brownie bites.

The idea for blueberry brownies came to me in the middle of shampooing my hair. I was thinking about a chocolate bar I'd seen the day before (what, you don't think about chocolate in the shower?). It was a slim dark chocolate confection with dried blueberries. I'm a fruit and chocolate combo fan, you see. I love berries and chocolate. Orange and chocolate. Pineapple and chocolate. Actually, is there anything that doesn't taste better with some chocolate on it?

Such are my ponderous meanderings.

I'm still waiting for my Babycakes cookbook to arrive (I pre-ordered it from Amazon) along with pastry bags and icing tips. Ever since my unexpected success developing my first gluten-free and vegan Orange Creme Cupcakes I've been dreaming up cupcake flavors and imagining sweet little gems galore. Although I was less than thrilled to learn that Babycakes bakery uses bean flours (yuck), soy milk powder (um, why?) and spelt (spelt is not gluten-free) in their recipes, I'm still stoked to get the book, hoping it will at least inspire my own gluten-free vegan beauties.

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Rabu, 06 Mei 2009

The G-Free Diet: An Opinion from Elaine Monarch, CDF



Tonight- like the many readers of the Celiac List-Serve- I received this letter from Elaine Monarch of the Celiac Disease Foundation. Because this letter accurately reflects my own view regarding the new book, The G-Free Diet, I am sharing this public letter with my readers.

Celiac Colleagues:

I am writing to call your attention to the current publicity surrounding the new book, The G-free Diet, A Gluten-Free Survival Guide by Elisabeth Hasselbeck, co-host of The View. While it is important to call attention to celiac disease, the information must be accurate - the inaccuracies in this book are potentially dangerous and detrimental to celiacs and to those yet to be diagnosed if people self diagnose and start eating GF. Our mission is to assist in getting people accurately diagnosed and the message in this book could defeat this mission. It appears that this book is being marketed as a fitness diet - eat g-free and feel so much better. Celiac is incorrectly referred to as an allergy not an autoimmune disease. The GF diet is the medically mediated prescription that controls the condition for a diagnosed celiac. Several items in the book are misleading and inaccurate and place further limitations on the GF diet. The gluten-free lifestyle is a lifelong commitment for the diagnosed celiac, not an option, not a fad diet - adhering to the GF lifestyle requires patience and persistence. This lifestyle can not be trivialized.

Thank you.

Elaine Monarch

Celiac Disease Foundation
Founder and Executive Director
13251 Ventura Blvd. Suite 1
Studio City, CA 91604

Senin, 04 Mei 2009

Best Friends Banana Carrot Cake



I know that I promised to write a post about DIY-green cleaning products, but I will get to that after I share this recipe with you!

One of my oldest and dearest friends came to Copenhagen for a visit. She has just had a birthday, graduated from her Masters program and got an incredible job. To celebrate all of the above, I thought that I should make a carrot cake (her favorite), with a healthy spin (my favorite).
We’ve been friends for 17 years now despite our many, distinct differences. She is obsessed with Star Trek and I hate sci-fi anything. I love camping and she’s afraid of fruit flies. I wouldn’t say we’re quite opposites, but I often marvel at our inexplicable connection. Coincidentally, this recipe for banana carrot cake conjures up the same question: how do two seemingly opposite entities combine to make miracles happen? Crunchy, savory carrots are combined with soft, sweet bananas. I guess they just balance each other out, creating so much more than the sum of their parts.

Since this dessert is a cross between a carrot cake and a loaf of banana bread it’s like all of my widest fantasies come true. It is moist and dense, with none of the crumbly delicacy of a standard carrot cake – it’s a real tasty beast. And surprise! There is no sugar in the recipe; the sweetness comes from dates and ripe bananas. It is also packed with walnuts, with optional add-ins like raisins, coconut flakes and dried pineapple.

The icing is a vegan recipe, but you can also use the traditional cream cheese version if you’re into cows (6 ounces cream cheese, room temperature + 3 tablespoons agave nectar or maple syrup, whipped together).

Best Friends Banana Carrot Cake
Ingredients:
2 cups whole wheat pastry flour (I used all-purpose whole wheat)
2 ½ teaspoons baking powder
1 ½ teaspoons cinnamon (more if you like)
¾ teaspoon fine grain sea salt
¾ cup finely chopped walnuts (plus a few extra for topping)
4 ounces Earth Balance or unsalted butter, heated until just melted (or maybe try coconut butter?)
½ cup dried dates, seeded and finely chopped into a paste
3 ripe bananas (1 ¼ cups), mashed well
1 ½ cups grated carrots (about 3 medium)
handful of raisins
handful of dried pineapple
handful of coconut flakes
½ cup plain goat yoghurt (or cow if you’re into that)
2 organic eggs, lightly whisked

Directions:
1. Preheat oven to 350F. Line a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) with parchment paper.
2. Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.
3. Stir the dates into the melted butter, breaking up the dates a bit.
4. In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go.
5. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 - 90 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool.
6. While the cake is baking whip together the icing. Recipe below.


Honey Coconut Icing
Ingredients:
¼ cup coconut milk
¼ cup agave syrup or honey
¼ cup coconut oil
2 ½ tsp. arrowroot powder or organic, non-GMO cornstarch
½ Tbsp. water
teeny pinch of sea salt

Directions:
1. In a medium saucepan, heat coconut milk, agave and salt, simmer no low for 5-10 minutes, stirring constantly so that it doesn’t burn.
2. In a small bowl, combine arrowroot and water to form a smooth paste.
3. Pour arrowroot mixture into saucepan.
4. Mix contents of saucepan with a hand blender (or quick hands) and bring to a boil, briefly.
5. Remove pot from heat and very gradually blend in coconut oil.
6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white.
7. Remove from freezer and blend again, until fluffy.
8. Spread over cake or cupcakes.

This recipe made enough frosting just to cover the top of my cake that was baked in a loaf pan. If you wanted to make cup cakes or a traditional layer cake, I would suggest doubling or tripling the recipe. I would also suggest cutting the loaf in half, and turning this into a layer cake by sandwiching icing between the top and bottom halves. Impressive!

I had no idea that carrots and bananas could be buddies, but sometimes we can’t explain the spark between two beings, we just have to sit back, smile and appreciate that their play dates make magic.

Sabtu, 02 Mei 2009

Roasted Yellow Tomato Salsa Recipe with Cilantro

Gluten free tomato salsa is vegan and gluten free and easy to make
Roasted yellow tomato salsa is vegan and gluten-free.

How am I occupying my fevered little brain as we wait (not so patiently) for more house showings? How do I keep my spirits up as we start this selling process all over again? I dream up recipes. I lay in bed at 3 AM with visions of salsa in my head. I conjure excuses for roasting yellow tomatoes.

I imagine frittatas with leftover pasta.

Vanilla cupcakes with mocha icing.

Pecan crackers.

This is my life. And it's ending one recipe at a time.
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Tutorial: portable with NSIS




A little Tutorial trying to explain how to compile launchers for portable with NSIS.

Post your questions here.

Tutorial mirror




Thanks to KursadOlmez and Anthony for hosting.



Portable Total Uninstall 4.10 Multilingual 1.4 MB