GLOW

I intended to be a bit more helpful to you all this Thanksgiving, and offer you lovely recipes to don your holiday tables, but I became quite wrapped up in some projects on the days preceding, and scrambled just in time to gather my food and clothes for our trip down to Cape Cod. I feel quite lucky to have wonderful in-laws populating picturesque Cape Cod, as it really is the perfect setting for the holidays, and a (relatively) short drive from our home in Boston. 

SCENERY FROM OUR WALKS, SWEET CHESTNUT PIE WHICH I WILL SOON SHARE

 Thursday, as we went around the circle of family expressing our gratitude, I thought of the incredible progress I've made since our last Thanksgiving, and how grateful I am for everything that I've learned about food and my health this year. More than any American holiday, it is a difficult one to enjoy when you are ill and unable to feast on all of the traditional fare, as most of the good feeling and bonding is found in sharing heaping plates of indulgence and commiseration over bellyaches. For those of us with chronic health problems, our bellyaches are typically of a different sort. They are not trophies to hold high at the end of our meals, but rather can be isolating and painful parts of our every day. This year, however, though my contributions to the meal were somewhat indulgent, my bellyache was merely a symptom of joyous overeating, and I was without any unfortunate symptoms that couldn't be soothed with a warm mug of herbal tea. Another triumph of 2010.

 One of the best things about living in the city is having access to an incredible variety of culinary experiences. I used to derive so much joy from popping into a new (or new to me) cafe or restaurant, and ordering something off of the menu or board (gasp!) for the first time. I still get that excitement when a new restaurant opens in the neighborhood, and I get to peak at the menu posted in the window with the naive hope of a child at Christmas, hoping against hope that there is something that I can eat without extreme modifications. (I never can.) But no point in dwelling on what I can't have; I now satisfy my need for trying new flavors by exploring a number of small specialty food shops, be they Indian, Korean, Brazilian, or wonderful gourmet shops like Christina's in Cambridge. 

 When I first moved to Boston seven years ago, my oldest sister Steph was also living here with her husband and my then 2 year old niece. Steph has an incredible gift for finding all of the best places in a city to eat (we Hatch sisters love food), and she would often call me up to join her on a drive to some difficult to access cafe, double-parking when necessary, just to try some highly lauded treat she read about online or in Zagat. It was always worth it! The most memorable of these trips were our weekly visits to Christina's Ice Cream, which is next door to their spice shop. I will let Steph explain how wonderful it is as, once again, I don't want to dwell on what I can't have. (It hurts.) You can read of her affection here.

After being tested for food sensitivities last fall, I discovered that I'm sensitive to quite a few spices that were a staple in my diet previously, so I needed to find some new flavors to add to my kitchen. I remembered the specialty shop next to my beloved ice cream joint, so I told myself to be strong, resist temptation, and take a peak at their selection. I found so much more than I expected to. Not only does Christina's have a beautiful variety of spices and loose teas, they also have loose botanicals (for medicinal herbal teas, etc.), a really impressive variety of alternative grains, rice, and legumes, and a variety of alternative flours that I haven't seen elsewhere. Their prices are completely fair, in my opinion, so it makes purchasing unfamiliar ingredients for experimentation less intimidating. Once you are introduced to this shop, you can truly appreciate the expertise that goes into making the forbidden treats next door. On this last visit, I went there to purchase some Mexican smoked sea salt that I got hooked on this last year, but also left with dried fenugreek leaves, dried savory, crushed epazote and black-eyed pea flour (!). I've already come up with some new recipes this week using the sea salt and black-eyed pea flour that I can't wait to share with you all! 

Visit Christina's in Inman Square, Cambridge, or on Facebook.

This is one of those recipes where it's really difficult for me to not gush with expletives when describing it. But I really want to keep it family-friendly here, so I guess I'll just go with understatement and say that I'm pretty excited about it. I've really enjoyed experimenting with root vegetables this year. I unfortunately have to avoid most of the sweet or overly starchy ones, but I've been able to tolerate fairly regular doses of various turnips, rutabaga and celery root, and have really enjoyed their flavor and versatility. It occurred to me that if sliced thinly enough, and paired with a variation of my seed cheeses, I could make a pretty killer lasagna, using the sliced root veggies in place of noodles. A few months ago I tried it, making little individual-sized lasagnas that were tasty and cute, but I had a feeling if tweaked, it could be topped.  This past week one of the farms at the market had small rutabagas about 2 or so inches wide, which I'd never seen, so I horded a number of them with this recipe in mind. Well, yesterday, after brainstorming for a week, magic happened. Eyes rolling back in my head, dancing in place, (and yes) shouting expletives kind of magic. What impresses me the most about this dish is how convincingly it stands as a lasagna. The only ingredient that this has in common with a traditional lasagna is basil, but my mouth wouldn't know it. The faux ricotta ends up also seeming as a stand-in for the texture of ground meat, which was a bonus that I wasn't expecting. I'd also like to vouch for the beauty of this dish, as my photographs don't nearly do it justice. Prepping it was almost as good as eating it, as every step was a feast for the eyes.  If you're unfamiliar with these fair vegetables, I highly recommend using this as your introduction.  Here's hoping that it makes your mouth and belly as happy as mine!

YOU'LL NEED:

FOOD PROCESSOR WITH SLICING DISC & "S" BLADE

9 INCH ROUND GLASS CASSEROLE DISH

2 CUPS SLICED RUTABAGA* (about 5 small rutabagas)

1 CUP SLICED CELERY ROOT (1 small-medium root for me)

1 CUP SLICED SCARLET TURNIP (visually impacting, but any turnip should do)

1 CUP LOOSELY PACKED FRESH BASIL 

1/4 CUP LOOSELY PACKED FRESH TARRAGON

ABOUT 8 LEAVES OF SWISS CHARD (I used a lovely red-veined one)

1 LAYER OF A FENNEL BULB

"RICOTTA"

1 CUP RAW PUMPKIN SEEDS/PEPITAS

1/2 CUP RAW SUNFLOWER SEEDS

1 TSP FENNEL SEEDS

1 TSP APPLEWOOD SMOKED SEA SALT (regular sea salt works, but you will lose the more authentic lasagna flavor, so try to use some sort of smoked salt)

1/2 TSP FENNEL POWDER

3/4 CUP + 1/4 CUP TEMPT UNSWEETENED ORIGINAL HEMPMILK** or other dairy-free milk

2 TBS OLIVE OIL 

JUICE OF 1 LEMON

PREHEAT OVEN TO 400 DEGREES FAHRENHEIT.

TOP OFF ENDS OF RUTABAGAS AND PEEL SKINS OFF, SLICE OFF ROUGH SKINS & KNOTS OF CELERY ROOT, AND WASH TURNIPS AND SET ASIDE. IF USING FOOD PROCESSOR, HALVE VEGETABLES IF NEEDED TO FIT IN THE CHUTE. SLICE THINLY WITH FOOD PROCESSOR, MANDOLIN, OR BY HAND AND SET ASIDE. IN FOOD PROCESSOR FITTED WITH AN "S" BLADE, PROCESS PUMPKIN, SUNFLOWER AND FENNEL SEEDS UNTIL GROUND. MIX WITH FENNEL POWDER & SEA SALT, THEN ADD HEMPMILK, OLIVE OIL AND LEMON, SET ASIDE. WASH HERBS AND CHARD, DE-STEM CHARD, AND USING A VEGETABLE PEELER SHAVE THE FENNEL FROM TOP TO BOTTOM INTO THIN STRIPS, SET ALL ASIDE. TAKE YOUR CASSEROLE DISH AND COAT WITH SOME OLIVE OIL. NOW FOR YOUR LAYERS, FROM BOTTOM TO TOP:

ALMOST DONE WITH THE SECOND LAYER

1. "RICOTTA"

2. ROOT VEGETABLE

3. "RICOTTA"

4. BASIL LEAVES, WHOLE

5. SPRINKLED TARRAGON & FENNEL BULB

6. CHARD LEAVES

7. ROOT VEGETABLE

8. REPEAT 3-7

BEFORE ENTERING THE OVEN

TOP WITH REMAINING FENNEL BULB, AND DRIZZLE WITH A BIT OF OLIVE OIL. POUR 1/4 CUP HEMPMILK OVER THE DISH. PLACE PARTIALLY COVERED IN PREHEATED OVEN, AND COOK FOR ABOUT 45 MINUTES OR UNTIL BROWNED ON BOTTOM. SERVE BY SLICING WEDGES WITH A KNIFE, AND REMOVING WITH A FLEXIBLE SPATULA.

*If you're curious about the rutabaga, be sure to check out Kim's informative post, which includes some amazing recipes, here.

**I wouldn't normally endorse a specific product, but this is the only alternative milk I've found that doesn't include any sweeteners, soy, or rice product. Plus, it's pretty tasty. 

GIMME

I've tended to pretty much rely on the same herbs to help alleviate my symptoms, but this week I had to mix it up a bit. I recently introduced a new supplement to my daily regiment, and have been doing some exercises and stretches that, combined, have left me feeling a bit off. My routine has been off as well, and I haven't been very good about making my regular teas. I reached my breaking point today, though, and finally made a big pot. It never ceases to amaze me how immediate the relief can be! This blend has the lovely flavor of a mild black tea.

1/2 TSP CATNIP

1/2 TSP MEADOWSWEET

1/2 TSP ROSE HIPS

1/4 TSP GOLDENSEAL

1/4 TSP RASPBERRY LEAF

10 CUPS WATER

PUT DRIED HERBS IN A TEA BALL, AND PLACE IT IN A LARGE COVERED POT WITH THE WATER. BRING TO A RAPID BOIL, REDUCE THE HEAT, AND BOIL ON LOW FOR ABOUT 5 MINUTES. TURN OFF HEAT AND ALLOW TO STEEP FOR 5-10 MINUTES, DEPENDING ON HOW STRONG YOU WANT IT, OR HOW DISTRACTED YOU ARE. POUR INTO A 1 GALLON MASON JAR*, AND THE EXCESS INTO MUGS TO ENJOY. PLACE JAR IN THE REFRIGERATOR TO CHILL. DRINK COLD OR REHEAT AS DESIRED.

 

ABOUT THESE HERBS:

CATNIP (AKA catmint, catnep, catrup, catswort, field balm) is the herb that I get the most cocked eyebrows about. It is a godsend for both us and our feline friends, although it seems to have a bit of a different effect on the nerves of humans than cats. Herb books will tell you that it is helpful for upset stomachs, spasms, flatulency, acid and diarrhea. In my experience, it also helps to bring a feeling of peaceful euphoria, settling the nervous system, curbing migraines and anxiety attacks, and generally just making my body all kinds of happy. For those reasons it is my favorite in my basket of medicinal herbs.

MEADOWSWEET (AKA bridewort, dollof, meadsweet, meadow queen, meadow-wort, pride of the meadow, queen of the meadow) is most often prescribed for cold and flu symptoms, but also helps to relieve indigestion, diarrhea and gastritis. It also helps to relieve joint pain, is helpful for arthritis and rheumatism. Additionally, it contains sacylic acid, which is a natural pain reliever, also found in white willow bark (which aspirin was originally made from.) It's use was recently suggested to me by a naturopath, and I've found it to be a helpful and tasty addition to my teas.

ROSE HIPS are unfortunately not listed in my herb guides, but while looking for some basic guides online, I stumbled upon this article, which details some benefits that I wasn't even aware of! Apparently I've been doing my body more of a favor than I realized...I've been adding rose hips to help relieve joint pain, but according to this article, it also helps to relieve dizziness and digestive problems, soothes the nerves, and helps to support healthy intestinal flora. I think that I'll be including them in my blends more often!

GOLDENSEAL (AKA eye balm, eye root, ground raspberry, Indian plant, jaundice root, orangeroot, tumeric root, yellow puccoon, yellowroot) is also often prescribed for cold or allergy symptoms, as it relieves inflammation of the mucous membranes in the throat. It also aids in fighting intestinal bacteria growth, and soothes the digestive system in general, both of which are what prompted me to add it into the rotation. Read more here.

RASPBERRY LEAF helps prevent diarrhea and nausea, but is most popularly used to help relieve menstrual cramping and general PMS symptoms. Last month, I added this to my teas for the week prior to my period, and was amazed at how mild my symptoms were. I really didn't have any cramps, which for me is monumental.

We had a beautiful New England autumn day yesterday; dramatic clouds, wind and sun swept through our fair city and took much of the incredible foliage with it.  Next week is the last week of the farmer's market, too, and I'm doing my best to not be too heartbroken. In honor of my favorite season, here are some photographs I snapped this past week.

Love, Kris

For the greater part of this past year, I've approached social gatherings that included food (although to be fair, which ones don't?) with a great deal of anxiety. How could I not? There's always the inevitable experience of figuring out how best to politely refuse food, how to concisely explain why you can't partake, and how to avoid conversations that are laden with suggestions of hypochondria (or eating disorders) or pity. Ugh. As I slowly but surely got a handle on my diet, though, I was able to grow in confidence, and able to come up with recipes that could please my body's unique needs, and also please a variety of palates. Now when I'm in said situations, I can bring food to share with everyone rather than eat before I go (making myself much less conspicuous), and I can approach the inevitable inquiries with confidence and (hopefully) tact. Rejoice! 

On the 31st I attended a wonderful Samhain celebration in a rural area of our lovely state. I wasn't very familiar with the majority of attendees prior to the gathering, so in order to ease the aforementioned anxieties, I was especially keen on bringing some tasty fare to share with everyone. This dish was a hit, and helped to warm our bellies as we ushered in the dark half of our year with positive energy and healing. May it do the same for you!

1 1/2 CUPS QUINOA

1/2    CUP AMARANTH

6       CUPS WATER*

1       TBS CUMIN

2       TSP CORIANDER

1 1/2 TSP SEA SALT

3/4    TSP ALLSPICE

1/2 CUP RAW PUMPKIN SEEDS (PEPITAS)

1/4 CUP RAW SUNFLOWER SEEDS

1/2 CUP PACKED FRESH BASIL

1/2 CUP LOOSELY PACKED CILANTRO

1/4 CUP OLIVE OIL

1 15 OZ CAN CHICKPEAS/GARBANZO BEANS

2 YAMS/SWEET POTATOES (I USED ONE JEWEL & ONE JAPANESE)

OPTIONAL:

ADDITIONAL 1/4 CUP BASIL & 1/4 CUP CILANTRO, WHOLE

ZEST & JUICE OF ONE LEMON

PREHEAT OVEN TO 375**. PUT QUINOA, AMARANTH, SPICES AND WATER IN A LARGE COVERED POT. BRING TO A RAPID BOIL, THEN LOWER HEAT TO SIMMER FOR ABOUT 20 MINUTES, CHECKING PERIODICALLY TO MAKE SURE IT'S NOT STICKING TO THE BOTTOM OF THE POT. WHILE COOKING, HEAT A SHALLOW PAN, AND TOAST THE PUMPKIN AND SUNFLOWER SEEDS, STIRRING TO PREVENT BURNING. WHEN TOASTED, COARSE GRIND THEM IN A FOOD PROCESSOR WITH THE 1/4 CUP OLIVE OIL, 1/2 CUP CILANTRO AND 1/2 CUP BASIL. (IF USING LEMON, ADD NOW.) 

WASH AND SLICE YAMS, TOSS IN OLIVE OIL, AND LAY OUT ON A BAKING SHEET COVERED IN PARCHMENT PAPER. SPRINKLE WITH A BIT OF SEA SALT AND CUMIN, AND BAKE UNTIL TENDER. WHEN QUINOA IS COOKED, ADD THE GROUND SEEDS & HERBS FIRST, THEN THE CHICKPEAS, YAMS, AND ADDITIONAL HERBS IF DESIRED. SERVE AS IS OR IN CABBAGE WRAPS AS SHOWN. 

* Cooking grain with this amount of water makes for a creamier texture, which is a bonus for those of  

   us who have a difficult time digesting grain.

** Sooo...my oven still hasn't been replaced (December!), so I apologize yet again for not having

   specifics on this. My yams cooked in a 500 degree oven; it was quick! Again, stay close; they are  

   sliced quite thinly.

With so many restrictions to my diet, it's easy to end up eating a lot of the same food source, all of the time. After discovering that I was highly sensitive to peanuts, walnuts, pecans and almonds, and finding that I really couldn't acquire the taste for brazil nuts, cashews became my go-to protein snack. This was a fine solution until my body decided to reject them to an extent as well, a consequence of my eating a couple pounds of them a week for a series of months. Last year around this time, I spied some chestnuts at the farmer's market, and decided to give them a go. Unfortunately, my first bag became covered in white mold within 24 hours, so I returned next week for another try, but discovered after roasting them that they were rotten on the inside. Chestnuts aren't the cheapest treat, so I gave up for the season.

Today, I had better luck. I only grabbed a few this time, and roasted them soon after I was home. Mine roasted until the flesh was soft, and the texture and flavor really reminded me of a sweeter, denser potato. Since my body doesn't tolerate potatoes very well, I thought I'd try making myself a quick mock version of a dish I often crave: home fries. Delicious! They came out quite crispy on the edges, which is how I prefer my home-fries; perhaps if the chestnuts were steamed rather than roasted, they might come out a bit more tender? If I experiment with that method, I will let you know. Enjoy!

POTATO-FREE HOME FRIES

ROASTED CHESTNUTS (I followed the instructions here)
OLIVE OIL
FRESH HERBS OF YOUR CHOICE (I used rosemary and thyme)
SEA SALT TO TASTE

OPTIONAL: GARLIC, SHALLOTS OR ONIONS (No allium for me!)

HEAT A FRYING PAN (I used a non-stick one, I'm sure cast iron would be wonderful!), AND ADD A GENEROUS AMOUNT OF OLIVE OIL TO COAT THE PAN. QUARTER THE CHESTNUTS, AND ADD THEM TO THE PAN WITH THE HERBS AND SEA SALT. COVER, AND OCCASIONALLY STIR TO TOAST EVENLY. COOK TO DESIRED CRISPINESS.

As noted in my last post, I've been introducing some ingredients into my diet lately that I've avoided for quite some time. That paired with the glorious autumn season and the sugary root vegetables that accompany it has left me with a few flare-ups of symptoms that I could do without. Besides the usual stomach upsets, the inulin I've been ingesting (burdock root! sun chokes!) has seemed to affect my serotonin levels, and has brought on a few days of ye olde depression, anxiety, excessive and confusing fits of tears. Pretty awesome. The positive side of it, is that after a year of carefully monitoring my food, I have perspective and know that it's a result of food and brain chemistry, not a result of any lasting concern for my quality of life or being. Words can not properly express how freeing that knowledge is after years of very truly being in the dark! In the meantime, though, what to do to help accelerate my recovery? Never underestimate the power of herbs. I like to make a big pot of tea that I can drink over a day or two, allowing them to work their magic and clear my body of the offending substances. If you have indulged in some forbidden dairy products, I would suggest adding rosehips to the blend, as it really helps to soothe the joint pain that often accompanies it. Here is this week's prescription:

PUT DRIED HERBS IN A TEA BALL, AND PLACE IT IN A LARGE COVERED POT WITH THE WATER. BRING TO A RAPID BOIL, REDUCE THE HEAT, AND BOIL ON LOW FOR ABOUT 5 MINUTES. TURN OFF HEAT AND ALLOW TO STEEP FOR 5-10 MINUTES, DEPENDING ON HOW STRONG YOU WANT IT, OR HOW DISTRACTED YOU ARE. POUR INTO A 1 GALLON MASON JAR*, AND THE EXCESS INTO MUGS TO ENJOY. PLACE JAR IN THE REFRIGERATOR TO CHILL. DRINK COLD OR REHEAT AS DESIRED.

ABOUT THESE HERBS:

LEMON BALM (AKA balm mint, bee balm, blue balm, cure-all, dropsy plant, garden balm, melissa, sweet balm) is a favorite of mine, as it takes care of a number of my symptoms. It is soothing to the nerves and digestive system, reduces inflammation, cramping, headaches, flatulence and melancholy, and on top of that has a wonderful almost milky flavor to it that compliments just about any tea blend.

LICORICE ROOT (AKA sweet licorice, sweet wood) is somewhat mucilaginous, so it helps to coat and soothe the digestive system as well as the throat. It also helps fight nerve inflammation, and soothes the nervous system in general. It is also recommended as an herb to help fight candida overgrowth; I find it particularly helpful in this regard simply because it is so sweet that drinking it can help curb my intense cravings for sugary indulgences.

SKULLCAP (AKA blue skullcap, blue pimpernel, helmet flower, hoodwort, mad-dog-weed, side-flowering skullcap) is another go-to herb for soothing the nervous system. It is also anti-spasmodic and diuretic.

CATNIP (AKA catmint, catnep, catrup, catswort, field balm) is the herb that I get the most cocked eyebrows about. It is a godsend for both us and our feline friends, although it seems to have a bit of a different effect on the nerves of humans than cats. Herb books will tell you that it is helpful for upset stomachs, spasms, flatulency, acid and diarrhea. In my experience, it also helps to bring a feeling of peaceful euphoria, settling the nervous system, curbing migraines and anxiety attacks, and generally just making my body all kinds of happy. For those reasons it is my favorite in my basket of medicinal herbs.

Herbs can be purchased in bulk online; I get mine in bulk from my local co-op in Cambridge.

There are many useful books on herbalism out there. The one I reference the most is here. There are also many online guides; I recently turned on to one here.