GLOW

I find the term "slaw" to be one of the most unappetizing sounding words,  probably because coleslaw is one of the most unappetizing dishes, so I apologize for not being able to come up with a more creative name for this, or perhaps you will thank me for lending it a new, entirely appetizing association. This dish is so delicious, and has become such a staple in my diet, that I feel compelled to emerge from my nearly permanent hiatus on this blog to share it with you. It is exceptionally easy to make (as most raw food is), and the most exotic ingredient in it, really, is the kale. I hope that you try it, and love it as much as I do. (I just polished off my third bowl in two days.)

I like to make this big batch, and keep the leftovers in the refrigerator for easy meals. This is even more excellent after chilling in the fridge, especially the next day, so I highly recommend it. Feel free to cut it in half, though, if you only have a smaller amount of the ingredients on hand. This is a versatile recipe, so eyeballing the amount of vegetables is okay. If using the cashews instead of the sunflower seeds, the salad will be lent almost a Waldorf salad sort of taste, so feel free to run with that and add some grapes and walnuts, too!

ABOUT 8 LARGE RED RUSSIAN KURLY KALE LEAVES (approximate if your bunch includes a variety of sizes. This could be about 3/4 of a bunch, depending.)

8 BRUSSEL SPROUTS

2 LARGE OR 4 SMALL APPLES, PREFERABLY GALA OR PINK LADY

2 CUPS RAW SUNFLOWER SEEDS, OR RAW CASHEWS

JUICE OF 2 LEMONS

SPLASH OF APPLE CIDER VINEGAR (RAW, WITH THE MOTHER!), OR ABOUT 1 TBS

1/2-1 TBS RAW AGAVE NECTAR (if using cashews instead of sunflower seeds, omit the agave, as the cashews are naturally quite sweet)

ABOUT 1 CUP WATER

SEA SALT TO TASTE

POUR THE SEEDS OR NUTS INTO A FOOD PROCESSOR AND GRIND UNTIL FINE. (I USUALLY LET IT RUN UNTIL I'M DONE PREPARING THE VEGETABLES.) WASH THE KALE, BRUSSEL SPROUTS & APPLES. DESTEM THE KALE AND TEAR IT INTO SMALL PIECES. LOP THE ENDS OF THE BRUSSEL SPROUTS OFF, AND CUT THIN SLICES ACROSS THE WIDTH OF THE SPROUT AS FAR AS POSSIBLE. SLICE LENGTHWISE ONCE YOU CAN'T HOLD IT ANY LONGER WITHOUT CHOPPING OF YOUR FINGER TIPS. SLICE THE SIDES OF THE APPLE OFF OF THE CORE, AND THEN DICE THE FRUIT. MIX THE KALE, SPROUTS AND APPLE TOGETHER IN A LARGE BOWL. ONCE THE SEEDS OR NUTS ARE FINELY GROUND, WORK OUT ANY LUMPS WITH A FORK, AND MIX IN THE REMAINING INGREDIENTS. POUR OVER THE VEGETABLES AND MIX VERY THOROUGHLY. I FIND A ROUNDED SPATULA TO BE BEST FOR THIS STEP, AS IT HELPS TO MIX UP THE SAUCE THAT POOLS AT THE BOTTOM OF THE BOWL BEST. SERVE IMMEDIATELY OR CHILL FOR MORE FLAVORFUL RESULTS.

One of my favorite things about eating largely raw is how forgiving my experiments seem to be. With fresh, local vegetables and fruits, the flavors are so rich and refreshing that a little bit goes a long way, and the science in the kitchen just doesn't need to be so exact. As a result, many of the "recipes" I'll be sharing with you will kind of be a glorified list of ingredients. Taste as you go, season to your palate, and remember that you don't need as many spices and seasonings as when you cook. Here is a recent favorite of mine, which my husband has been enjoying with me. This recipe has been entered into Ricki's Summer Wellness Weekend event. Go here to check out the other entries.)

I MD HEAD OF CAULIFLOWER

1/2 CUP CHOPPED CHUNKS OF CUCUMBER

1 LG HANDFUL OF CILANTRO

1 LG HANDFUL OF PARSLEY

SPLASH OF OLIVE OIL

CUMIN, CORIANDER & SEA SALT TO TASTE

OPTIONAL: LEMON, GARLIC, DULSE

CHOP CAULIFLOWER INTO CHUNKS, AND PUT INTO FOOD PROCESSOR, HANDFULS AT A TIME AS IT BREAKS DOWN THE CHUNKS. CHOP THE HERBS. TRANSFER THE PROCESSED CAULIFLOWER (SHOULD BE ROUGHLY THE SIZE OF COUS COUS, BUT A BIT LARGER) INTO A BOWL, AND ADD THE REMAINING INGREDIENTS. EAT AS A SALAD, OR IN A RAW COLLARD OR CHARD LEAF WRAP, PERHAPS WITH SOME AVOCADO OR TAHINI IF IT SUITS YOUR FANCY.

RAW ZUCCHINI & SUMMER SQUASH "NOODLES"* WITH AN HERBED LEMON & COCONUT BUTTER "CHEESE", LIGHTLY SPLASHED WITH RAW COCONUT AMINOS

 I've been spending a great deal of time (perhaps too much) researching Lupus since my diagnosis. I've wanted to be informed when attending my follow-up appointment with the rheumatologist (as he sadly didn't offer me with many resources), and have wanted to expose myself to alternative treatment options that an allopathic doctor would not typically suggest to me. The most commonly advocated alternative treatment for autoimmune diseases is an appropriate diet that eliminates food sensitivities and common toxins. Guess what? I have a head start. My intuition has clearly served me well in that department. Besides eliminating gluten, however, a diet largely made up of raw foods seems to be the most commonly talked about diet, which according to various anecdotal stories shared via the web and to me personally, can alleviate many of the symptoms and even lead some to remission. This gives me great hope, although I am keeping that hope in check with the understanding that every body is different; what works for one may not work for another. Let me be clear that Lupus is potentially a very serious disease, and therefore alternative treatments for it are highly controversial. I have the advantage of only having mild Lupus at this time (in my mind thanks to the dietary changes I've made, though I will elaborate on that more at a different time), and consequently have some leeway to experiment. Summer is an excellent time to eat raw food, as well; I am more than happy to rarely turn on the stove. I'm a little bit more skeptical about how this will work out in a cold New England winter, given that I also have Raynaud's. Anyone with experience in that department, please share your thoughts in the comments!

RAW SHAVED* ACORN SQUASH WITH MINT, SHAVED MACADAMIA NUTS, COCONUT BUTTER, LEMON, OLIVE OIL, LAVENDER BUDS & FLEUR DE SEL

So, have I noticed any improvements since making the shift? Hell yes. My cravings for starch and sweets have decreased significantly. My portion control (typically something I really struggle with) is leaps and bounds beyond what it has been. Also, when I've made exceptions to my diet by indulging in typically forbidden foods, my reactions are far less severe, and I recover much more quickly. Want an example? I'm eating fruit. Let me put that into perspective for you: with the exception of lemon & avocado, I haven't eaten fruit for almost 2 years. I've been following the recommendations of the Body Ecology Diet and eating it only in the morning and always by itself, but I've made some exceptions to that, as well. Papaya, pear & banana have been recent trials. Want another example? Today, my husband and I went to Kickass Cupcakes, where I indulged in not one, but two gluten-free cupcakes. (Sugar, eggs, flours, oh my!) So far, I'm suffering from some mild brain fog, but otherwise I'm okay. I followed the trip up with some raw celery to help move it along, and some stevia-sweetened sparkling mineral water with added peppermint oil to soothe any possible inflammation.

RAW SHAVED* DAIKON & EASTER EGG RADISHES WITH PARSLEY, LEMON, CHOPPED RAW HAZELNUTS, SEA SALT & OLIVE OIL

I would love it if you would share your thoughts on this approach. I am still holding off on fulfilling my prescription for Plaquenil at the pharmacy, but beginning to warm up to the idea. How do you treat your illness? Have you improved from an autoimmune disease through diet? Have you tried the raw food diet and improved your health? Have you recovered? Or are you one of the many who feels it to be a naive and mislead approach? Please weigh in.

In the meantime, here are two resources I have taken advantage of:

Shares her experience of putting her severe Lupus into remission on a raw food diet.

From my searches online, it seems that the vegan souffle is one of those culinary holy grails. Most recipes available seem to utilize tofu or other soy products to mimic the texture of one made with eggs, though, and since soy is out of the question for me, I needed to find another way to recreate that unique texture, and fulfill a craving that I've had probably since Thanksgiving. I think this recipe is extremely convincing, and I'm pretty excited about the possibilities for future variations. Today was a gorgeous spring day in Boston, and I feel blessed that this lovely recipe was a part of it! 

In my last run to a local Indian market that recently relocated (Little India moved from Union Square to the old Milk Row warehouse by Market Basket), I picked up a bag of coarse chickpea flour or maghaj flour, and though I've been limiting my consumption of flour lately, the few times that I've experimented with it have yielded really interesting results that have me scheming up both savory and sweet dishes. The coarse flour behaves differently than its fine counterpart, and because it's a little bit harder on the digestive system, I've thought it the perfect flour to try soaking/fermenting a bit prior to cooking, a process that I've wanted to better acquaint myself with for a while. The flavor of the flour is wonderfully enhanced by the light fermentation, and no doubt aids in the slight rise of the batter when it bakes in the oven. I love that the ingredients are pretty minimal, too, and are fresh and seasonal for most this time of year. If you tolerate allium, I would definitely recommend carmelizing some shallots and adding them to the batter. I'm going to do my best to not think about how unbearably divine that would be. This is my second submission to Ricki & Kim's SOS Challenge for April, and I hope that you are able to enjoy it soon! 

1/2 CUP COARSE CHICKPEA FLOUR/MAGHAJ FLOUR

1/2 CUP WARM WATER

1 TBS APPLE CIDER VINEGAR

3/4 CUP ASPARAGUS PUREE

JUICE & ZEST OF HALF A LEMON

1/3 TSP APPLEWOOD SMOKED SEA SALT (OR SMOKED SEA SALT OF YOUR CHOICE)

1/4 TSP AGAR AGAR POWDER*

1/4 TSP DRIED PORCINI POWDER (OPTIONAL)

PINCH OF STEVIA

1/4 CUP ARUGULA

1 TSP FRESH MINT

1/2 TSP ROSEMARY

GHEE OR OIL OF CHOICE FOR GREASING 

COMBINE FLOUR, WATER & VINEGAR. MIX, COVER AND LET SIT IN A WARM SPOT OVERNIGHT OR 8+ HOURS. WHEN READY TO PREPARE, PREHEAT OVEN TO 350 DEGREES FAHRENHEIT**. MIX TOGETHER ALL INGREDIENTS, ADDING THE HERBS LAST. GREASE THE RAMEKINS GENEROUSLY, AND FILL WITH BATTER. PLACE ON A BAKING SHEET AND BAKE FOR 35 MINUTES, OR UNTIL THE TOP IS A LIGHT GOLDEN BROWN.

I eat squash pretty infrequently because my body isn't the biggest fan of the sugar content, but whenever I do enjoy it, I always feel conflicted about what to do with the guts. They've got to be good for something other than roasting and snacking on the seeds, right? (Which, is surely a worthy task, don't get me wrong.) The other night I was cooking up a light dinner of steamed squash and green vegetables, and wanted a quick and easy way to boost the nutrition and flavor profile a bit. The blender and I have become a bit better acquainted lately, so I decided to toss the guts in with some oil, water and herbs, and was supremely happy with the result. Best part is that even though I've been drizzling it onto meals and snacks for the past 2 or 3 days, there is still plenty left to enjoy...a rarity in this kitchen.

1 CUP WATER

1/4 CUP AVOCADO OIL OR OLIVE OIL

GUTS OF AN ACORN SQUASH

1/4 CUP PACKED BASIL LEAVES

1 TBS PACKED PARSLEY LEAVES

1/4 TSP SEA SALT

THROW INGREDIENTS INTO A BLENDER AND PUREE. REFRIGERATE TO PRESERVE; SHAKE BEFORE SERVING.

Grilled silverbrite/keta* salmon with lime zest, cilantro & basil, and sauce made with Coconut Aminos, vanilla stevia & lime. (I'm tolerating lime! Rejoice!) Served with roasted butternut squash and steamed asparagus. Oh boy.

This has kind of been an exciting week for me in terms of food adventures. I'm trying not to go too deep into the water, just inching a little bit further out on the diving board (on my bum, though, mind you), and relishing the view. I believe that it is thanks to the tips I'm getting from reading The Body Ecology Diet, and my bravely plugging through the varying symptom flare-ups I get upon (slowly) introducing  cultured vegetables into my daily routine. (See previous post.) My digestive system seems to be getting stronger, and being able to enjoy a mug of this beautiful soup seems to be a result. On Friday, my husband and our friends were able to reap the benefits as well, as I quickly brainstormed and cooked this soup up for us to enjoy for dinner. (Butternut squash is not typically something that my body can handle.) Can you tell by the blurry picture how excited I was to sit down and eat it? Our dinner was completed by some salad greens and my salmon cakes topped with homemade mint & basil avocado mayo. Both recipes utilize the smoked sea salt that I am currently having a giveaway for. Go here now, as there is only one more day to enter!

4 CUPS PEELED, CUBED AND ROASTED BUTTERNUT SQUASH

3 CUPS WATER

JUICE OF 1/2- 1 LIME (according to your taste)

2 TBS COCONUT OIL

1 1/2 TSP CUMIN

3/4 TSP CORIANDER

1/2 TSP MEXICAN SMOKED SEA SALT

1/4 TSP CARDAMOM

1/4 TSP ALLSPICE

1/8 TSP ASAFOETIDA POWDER

FRESH CILANTRO TO TASTE

PUT ROASTED SQUASH AND WATER INTO A BLENDER AND PUREE. POUR INTO A SOUP POT AND HEAT ON STOVE, ADDING LIME AND SPICES FIRST, AND THEN COCONUT OIL. COOK UNTIL HEATED AND COCONUT OIL IS FULLY MIXED AND MELTED. ADD CILANTRO RIGHT BEFORE SERVING.

Collard greens & broccoli sauteed in coconut oil with fresh basil, roasted spaghetti squash with a vanilla stevia sweetened coconut oil spread with chopped fresh mint, and creamy brown rice cooked with meyer lemon zest & a touch of vanilla stevia and coconut oil. (Rice for my husband, not I, unfortunately!)

As promised, a second edition this week to compensate for my silence last week. I made these delicious grilled turkey patties last night with fennel, cardamom, lemon zest, dill and parsley. They were absolutely delicious! I'm having one for breakfast now with some pea shoots and avocado.

Chickpea crisps with a hazelnut, basil & spring green pesto, roasted vegetables and salad greens. My mind is transitioning into Spring fare...

I've been craving this dish for seven years. That's right. I remember a misty day in Maryland when my dad and I drove to a small town on the coast, and stopped to have lunch in a little cafe nestled in the first floor of a white Victorian home. The town felt deserted, perhaps it was the off-season, or just a rainy weekday, but I can picture us sitting on the enclosed porch overlooking the quaint main street, and I can see myself perusing the menu and selecting for the first time in my life, "Crab cakes please." This was probably one of my first experiences with out-of-the-ordinary, phenomenal food.  (I'd never lived in a coastal area with abundant fresh seafood, so crab cakes were new to me.) The flavor was perfect...savory, melt-in-your-mouth perfect. I never ate another seafood cake half as good...until last week. I purchased a container of pre-cooked Wild Alaskan Salmon from Trader Joe's last week (so cheap!) that tasted a bit too much like the plastic container it came in. Yuck. I decided that instead of wasting it, I needed to come up with a recipe that would camouflage that unpleasant flavor without masking the tasty flavor of the fish. Thus, the Salmon Cake was born. (Does anyone else cringe at that phrase? Why can I say "Crab Cake" without blinking, but immediately think of sweet pink confections flavored with fish when I say "Salmon Cake"?) This is definitely one of the best things I've ever made, and it's such a simple formula. Really quick to prepare and cook, and full of all kinds of healthy protein and omega fatty acids to keep my nervous system happy. I'm already looking forward to cooking more of these up tomorrow with tonight's leftover salmon.

1 CUP PRE-COOKED SALMON

1/2 CUP LOOSELY PACKED FRESH BASIL

1/2 CUP ROASTED PISTACHIOS

1/2 CUP PUMPKIN SEEDS

1/4 CUP CHICKPEA FLOUR

1/2 TBS FLAXMEAL

1/2 TSP APPLEWOOD SMOKED SEA SALT (any smoked sea salt would surely suffice)

JUICE OF 1/2 A LEMON

1/4 CUP WATER

GRAPESEED OIL FOR FRYING

PUT NUTS, SEEDS, FLOUR, FLAXMEAL AND SALT IN FOOD PROCESSOR AND GRIND TO A MEAL. (MINE WAS A MIXTURE OF FINE AND SEMI-COARSE.) SHRED THE SALMON IF NOT ALREADY AND MIX WITH THE DRY INGREDIENTS ALONG WITH THE BASIL. ADD WATER AND LEMON, AND SHAPE INTO PATTIES.  HEAT A GENEROUS AMOUNT OF GRAPESEED OIL IN A PAN ON MEDIUM TO MEDIUM-HIGH HEAT. WHEN OIL IS HOT, PLACE THE PATTIES IN THE PAN AND FRY UNTIL GOLDEN BROWN ON EACH SIDE. 

Being a little lady who is unable to eat wheat, gluten, yeast, garlic, tomatoes or cheese, I have to get a little bit creative with my definition of pizza. I have quite a few different crust recipes that I've made up over the last year, most of which I didn't document, some of which I'm still perfecting a bit before I share with you. This week, I thought I'd try my hand at a new one. I'm really trying to treat my body well by severely limiting my intake of grains, so though I really wanted a pizza, I wanted to make a crust that would be high in protein and have minimal flour. I've recently been on a pistachio kick, snacking on them, incorporating them into a number of recipes, and just generally enjoying the fact that I am tolerating them after a year of getting nausea and headaches from eating even a small amount. I fancied they'd make an excellent flavor pairing with the basil and vegetables in my refrigerator, so they joined the mix. The teff flour really compliments the robust flavor of the pistachios, and also fits the protein qualifier. If you are unfamiliar with teff flour, I do recommend picking some up. It can seem intimidating given the usual price tag, but it's quite versatile, healthy and tasty. You can find both ivory and brown teff; this recipe uses the more popular dark grain. The crust cooks very quickly, so choose and prep your toppings accordingly. The first night I topped it with basil and thinly sliced asparagus, adding some marinated tempeh to my husband's portion. Today I used  basil, thinly shaved sweet potato, pre-cooked salmon marinated in Coconut Aminos, and sprinkled some applewood smoked sea salt on top. Woh. I enjoyed the pizza warm out of the oven, and later in the day, out of the fridge and topped with some avocado and tahini. If you can tolerate egg, I would recommend baking the crust and serving a fried egg on top for breakfast. Oh, dear.

YOU'LL NEED:

PARCHMENT PAPER

BAKING SHEET

1/2 CUP TEFF FLOUR

1/2 CUP RAW SUNFLOWER SEEDS

1/2 CUP ROASTED PISTACHIOS

1 TBS TAPIOCA FLOUR

1 TSP BAKING POWDER

1/2 TSP SEA SALT

-

2 TBS FLAXMEAL

1/2 TSP BAKING SODA

1/4 CUP WARM WATER

2 TBS GRAPESEED OIL

JUICE OF A 1/4 LEMON

PREHEAT OVEN TO 400 DEGREES FAHRENHEIT. GRIND NUTS AND SEEDS DOWN TO A MEAL IN A FOOD PROCESSOR. MIX WITH TEFF FLOUR, TAPIOCA FLOUR, BAKING POWDER AND SALT, BREAKING APART LUMPS WITH YOUR FINGERS. IN A SEPARATE BOWL, MIX FLAXMEAL & BAKING SODA. ADD WATER AND WHISK, ADD OIL, MIX, AND THEN ADD LEMON. MIXTURE SHOULD BE FROTHY. ADD THE MIXTURE TO THE DRY, MIX AND THEN KNEAD A BIT INTO A BALL. PLACE PARCHMENT PAPER ON A BAKING SHEET AND PAT DOWN DOUGH WITH YOUR PALM, TO ABOUT A 1/4-1/2 INCH THICK CIRCLE. ADD TOPPINGS IF DESIRED, AND BAKE FOR ABOUT 10-12 MINUTES.

I had the pleasure of visiting my friend Courtney again last week, and relished the opportunity to enjoy her cooking. My gratitude for having food prepared for me by others is immense; it is such a novel experience to sit at the dinner table and have a plate handed to me that I can eye with anticipation rather than anxiety. She always does such a wonderful job coming up with thoughtfully prepared meals that adhere to my lengthy list of food restrictions. On my last evening at her lovely country home, she prepared delicious veggie burgers made with quinoa, pistachios, cashews and chickpeas, and I just had to figure out a way to replicate them in my own home. I was happy to have come up with a similar recipe the other night that both my husband and I loved. I served them over a bed of baby arugula with a homemade basil avocado mayo and celeriac fries. I topped my husband's with sauteed red peppers, and mine with roasted fennel. Thank you so much, Courtney, for the inspiration!

1/2 CUP QUINOA

2 TBS TEFF

1 1/4 CUPS WATER

-

1/4 CUP SUNFLOWER SEEDS

 2 TBS FLAXMEAL

1 TBS TEFF FLOUR

1 TBS TAPIOCA FLOUR

1/2 TSP SMOKED SEA SALT (I USE SMOKED MEXICAN, A BLACK SALT)

1/4 CUP CANNED GARBANZO BEANS

4 TBS LIQUID FROM CAN OF BEANS, OR ADDITIONAL WATER

1/4 CUP ROASTED PISTACHIOS, CHOPPED

-

GRAPESEED OIL

COOK QUINOA AND TEFF ON STOVETOP. TOAST SUNFLOWER SEEDS IN PAN ON STOVE, AND GRIND IN FOOD PROCESSOR TO A MEAL. MIX FLAXMEAL, FLOURS AND SALT WITH THE SUNFLOWER SEED MEAL. MIX COOKED QUINOA & TEFF IN WITH MIXTURE. SLIGHTLY MASH BEANS WITH A FORK, MIX THEM AND PISTACHIOS WITH THE OTHER INGREDIENTS. FORM INTO PATTIES. HEAT PAN ON STOVE, GENEROUSLY COAT PAN WITH GRAPESEED OIL, AND COOK PATTIES UNTIL BROWNED ON EACH SIDE.

MAKES ABOUT 6 BURGERS

2 AVOCADOS

1/2 CUP HEMPMILK

JUICE OF 1 LEMON

1/4 TSP SEA SALT

ABOUT 1/2 CUP FRESH BASIL LEAVES

PROCESS ALL INGREDIENTS IN A FOOD PROCESSOR OR BLENDER UNTIL PUREED. SERVE ON BURGERS AND USE AS A DIP FOR FRIES.

Vegan Broccoli Gratin. Definitely consumed the whole casserole dish single-handedly. I should be ashamed, but, you know, it was that good.

Let me first say that this may be one of the most unappetizing-looking photographs I'll ever share with you, but let's face it-- does a plate of dirty diner fare like this ever really look good? On a recent trip with family down south, we stopped on a Sunday at a Virginia diner famed for its Southern fare, and though I tried to distract myself from my grumbling tummy and empty plate by admiring the impressive hats of the church-goers surrounding me, my eyes kept being drawn to the plates next to me piled with fried chicken, biscuits & gravy, and I found myself thinking, "Why do I want that so badly?" When, a few weeks later, a friend advertised online that she was eating chicken fried steak with biscuits & gravy for dinner, and the same thought resurfaced in my brain, I decided that I needed to make it happen. And hot damn, did I make it happen. There were exaggerated (but sincere) looks of amazement on my face, tap dancing in place, and even a bit of (manageable) heartburn for the genuine Southern comfort food experience. What a perfect winter meal! The chicken tastes remarkably buttery, and the rustic flavor of the biscuits, albeit not a very traditional choice, pairs really well with the savory gravy. I may play around with the biscuits a bit more in the future to see if I can satisfy another, "Why do I want this so badly?" craving for KFC biscuits. This meal is easily made vegan by using tofu instead of chicken, if you are one of the lucky souls who can indulge in soy, or you could try breading thick-cut vegetables like zucchini, summer squash or eggplant.

1 15.3 OZ CAN CHESTNUT PUREE

1 CUP WATER (OR VEGETABLE OR MEAT STOCK IF YOU CAN TOLERATE IT)

1 1/4 TSP TOASTED SESAME OIL

1/2 TSP MEXICAN SMOKED SEA SALT (OR SMOKED SEA SALT OF YOUR CHOICE)

2 PINCHES OF ASAFOETIDA POWDER

PUT CHESTNUT PUREE IN FOOD PROCESSOR OR BLENDER AND PROCESS, ADDING LIQUID SLOWLY AS IT BLENDS. ADD REST OF THE INGREDIENTS*, MIX UNTIL SMOOTH, AND HEAT ON STOVE TOP.

1 1/2 CUPS BUCKWHEAT FLOUR

1/2 CUP TEFF FLOUR

1/2 CUP TAPIOCA FLOUR

1 TSP SEA SALT

1 TSP BAKING POWDER

-

1/4 CUP FLAX MEAL

2/3 TSP BAKING SODA

1/4 CUP OLIVE OIL

2 TSP FRESH LEMON JUICE

1 CUP WARM WATER

PREHEAT OVEN TO 400 DEGREES. MIX FIRST FIVE INGREDIENTS IN A LARGE MIXING BOWL. IN SMALLER BOWL, MIX FLAX MEAL AND BAKING SODA, ADD WARM WATER, LEMON JUICE AND OLIVE OIL, MIX THOROUGHLY, AND ALLOW TO SIT FOR A COUPLE OF MINUTES. POUR WET MIXTURE INTO THE DRY, KNEAD UNTIL ALL CRUMBS ARE MIXED INTO THE DOUGH. LINE A BAKING SHEET WITH PARCHMENT PAPER, FLATTEN OUT DOUGH TO ABOUT 3/4 INCH HIGH, AND USE A CUP OR COOKIE CUTTER TO CUT OUT ROUNDS ABOUT 2 1/2-3 INCHES WIDE. BAKE 8-10 MINUTES. 

4 TBS FLAXMEAL

1/2 CUP WARM WATER

-

6 TBS (3/8 CUP) GROUND RAW CASHEWS

2 TBS TAPIOCA FLOUR

2 TBS TEFF FLOUR

1/2 TSP SEA SALT

2 PINCHES OF ASAFOETIDA POWDER

-

2 LARGE CHICKEN BREASTS (OR EQUIVALENT AMOUNT OF TOFU OR VEGGIES), CUT INTO STRIPS

-

GRAPESEED OIL FOR FRYING

IN A SMALL BOWL, MIX FLAXMEAL AND WATER UNTIL THE MIXTURE GELS. IN A LARGER BOWL, MIX THE DRY INGREDIENTS. HEAT SKILLET ON STOVE, AND POUR ENOUGH GRAPESEED OIL IN THE PAN TO FRY, ALMOST A 1/4 INCH DEEP. COAT EACH STRIP IN FLAXMEAL MIXTURE, AND THEN COAT WITH DRY MIX THOROUGHLY. WHEN OIL IS HEATED, DROP THE STRIPS INTO THE OIL AND FRY, TURNING WHEN ONE SIDE IS BROWNED.

POUR GRAVY OVER THE CHICKEN AND BISCUITS, AND ENJOY.

By now, you've probably heard me mention Ricki's Rutabaga Gratin a number of times. It has been a favorite of mine over the holidays, and the recipe has inspired me to brainstorm up tasty variations, and has even inspired an ice cream recipe. A sweet potato gratin was one of the first ideas I had after eating the original recipe, and I've served it at home and to friends a few times now, with glowing (ahem) reception. So for my friends who have requested the recipe, and for those of you who have yet to try it but surely should, I present to you:

Winter really is the best season for soup, so it is a travesty that I prepared my first bowl only this past week. I always love the thought of soup, but when I consider the amount of work that is typically involved versus how filling it will actually be, I think, "Meh," and move onto the next idea. This soup is the result of wanting to fulfill both of those needs. It's thick and hearty, so much so that I hesitate to call it a soup, but without a more apt name coming to mind, soup it shall remain. I adore the range of textures and flavors cradled in these bowls, especially the peppery kick from the baby arugula, which I'm normally not keen on. The color and warmth of it will brighten any dreary January day, and the protein from the macadamia nuts and avocado will help recharge your body after a day of trudging through snow and slush. If I was hosting a dinner party, I think I'd serve the soup in tea cups, with the tasty garnishes festively topping them off. The macadamia nut cream reminds me a bit of a mix between ricotta and mascarpone, which is inspiring all kinds of recipes in my mind, sweet & savory. If you're serving two, the cream recipe makes more than you'll need, so save the rest to enjoy on salads, chicken, roasted or grilled vegetable steaks, or any other number of foods. Mmm...vegetable steaks...

TRIM OFF ROUGH, KNOBBY SKIN OF THE ROOTS, SLICE, AND STEAM ON THE STOVE UNTIL TENDER. (I SAVE THE WATER TO USE IN THE RECIPE.) IN A FOOD PROCESSOR OR HIGH QUALITY BLENDER, ADD ALL INGREDIENTS AND PUREE. HEAT ON STOVE IF NECESSARY.

IF ABLE, PRE-SOAK THE MACADAMIA NUTS FOR AT LEAST AN HOUR, AS IT WILL HELP TO MAKE IT A BIT CREAMIER. POUR NUTS INTO FOOD PROCESSOR OR VITAMIX AND GRIND DOWN AS FINELY AS POSSIBLE. ADD REMAINING INGREDIENTS AND KEEP ON UNTIL CREAMY.

FOR RADISHES:

WASH, TOP AND QUARTER, SAUTE IN OLIVE OIL UNTIL BROWNED IN SPOTS, SEASON WITH SEA SALT.

TOP EACH BOWL WITH BABY ARUGULA, NUT CREAM, AND RADISHES.

When I was younger, I was known to eat a bowl of cereal for every meal. That wasn't all I'd eat, but it was kind of an obligatory supplement to each meal. Remarkably, I seem to have graduated now to this meal, which I'm happy to say is a great deal more nutritious, though it is still admittedly ridiculous to eat it for every meal. It's hard to avoid sometimes, though, because it seems, at least for now, to be the perfect protein and calorie boost for me. It is one of the few dishes that actually give me a feeling of regeneration afterward. The vitamins and minerals packed into it are the reason, I'm sure. (Look here and here.) I enjoy this dish because I can wing it each time, and adjust the ingredients according to how much pain I'm in. If my arms aren't feeling up to prepping vegetables, I'll grab some frozen brussel sprouts out of the freezer, and either microwave, steam or saute them, but if time and nerves allow, I'll chop up some fresh sprouts instead. I am such a fan of brussel sprouts, and can completely understand why the French use their name, "petit chou", as a term of endearment. In my opinion, the only way to screw them up is to steam them until they're tasteless and soggy, or to pile unnecessary and uncomplimentary toppings and sauces on them. When sunflower seeds are toasted this way, they have a smoky flavor and scent that makes an excellent substitute for bacon bits. I love it when the simplest ingredients can satisfy cravings for old comfort foods like that. If you want to really help yourself out, toast and grind a bunch of seeds at once so that you can keep the meal on hand to sprinkle on veggies and salads whenever the mood strikes you. Here's what I use:

BRUSSEL SPROUTS (FRESH OR FROZEN)

RAW SUNFLOWER SEEDS

SEA SALT

OPTIONAL:

FENNEL SEED AND/OR GROUND FENNEL

FRESH BASIL

SQUEEZE OF LEMON

COOK BRUSSEL SPROUTS AS DESIRED (SAUTE, STEAM, OR IF FROZEN, MICROWAVE COVERED WITH WATER.) TOAST SUNFLOWER SEEDS IN PAN, AND GRIND IN FOOD PROCESSOR OR COFFEE GRINDER AS DESIRED*. IF USING FENNEL SEED, GRIND WITH SUNFLOWER SEEDS. MIX TOGETHER, SEASON WITH SALT, BASIL & LEMON.

*You can also reverse this. Grind them first, then toast the powder in the pan.

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