GLOW

A raw snack this week of snow peas, fennel, and sauerkraut with my homemade basil & squash gut dressing. I'm loving that eating raw foods feels good once again now that the warm weather is easing it's way into our corner of the country!

I'm really tempted to end every sentence in this post with an exclamation point, regardless of how appropriate it would be. (See the restraint I just used there?) Consider it implied from hence forward. A few weeks ago I fermented some vegetables, and shared the results here.  One of my recipes used lotus root, an extremely fibrous root used in traditional Asian fare which is typically boiled or stir-fried. One of the many ways that I enjoyed the results of that experiment was to make chips with the thinly sliced lotus root, and I was so (ahem, edit) excited by the result. My mind was a wee bit blown. See, I love potato chips. If I buy a bag of chips, I finish the entire bag within the hour. I'm talking family sized bags of chips. Problem is, as is often the case with foods I love, potatoes and I don't get along so well, so chips have been off of my shopping list for a while now. I've tried making chips with other root vegetables before, but they never come out crispy for me. These came out wonderfully crispy and beautiful (do you see that picture up there?), and because of being fermented for a number of days, they tasted like the sea salt and vinegar chips that I crave (and deny myself in order to appease my health) so much. And, lucky for us all, it's so easy to make that it hardly requires a recipe. The longest step is soaking the root, which requires no attention at all. I can not wait to pick up another root at the Korean market and make up another batch.

LOTUS ROOT, PEELED & THINLY SLICED

VINEGAR OR MARINADE OF YOUR CHOICE (If not using fermented root from my recipe here)

SEA SALT (Again, if not using the root from my recipe)

HIGH HEAT OIL OR GHEE TO GREASE BAKING SHEET (I used coconut oil)

FERMENT ROOT OR SOAK IN VINEGAR OR MARINADE OF CHOICE FOR 24+ HOURS. PREHEAT OVEN TO 400 DEGREES FAHRENHEIT. GREASE BAKING SHEET WITH OIL OR GHEE, AND LAY ROOT SLICES OUT FLAT ON SHEET. BAKE UNTIL GOLDEN BROWN, FLIPPING ONCE IF NEEDED, 5-10 MINUTES.

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.

Kim and Ricki's SOS Challenge for the month of October is almost over, and I've been tweaking this recipe for you all over the last week in order to slip it in at the last moment. It is a wonderfully savory snack that could serve well as either a light lunch or an hors d'oeuvre.

These lovely crisps are adapted from a recipe found over at Book of Yum, and for any of you that have unsuccessfully warmed to the flavor of amaranth flour, I feel confident that these deliciously buttery-tasting crisps will win you over. Toasted sesame oil rounds out the earthy kick of the flour, and helps give it a full flavor that tastes rich and satisfying even without the toppings. For anyone new to the gluten-free diet, amaranth flour is an exceptionally nutritious flour to add to your arsenal. It can be pretty pricey at stores if you buy it pre-packaged; I purchase mine in bulk at our local co-op instead for under $3/lb.

The seed "goat cheese" is extremely forgiving, and I make various versions of it weekly. This was the first time that I added sesame oil to it, and I was blown away by the flavor! I'm so excited for you to try it!

Burdock root is a fascinating ingredient that I've only recently introduced into my diet. For over a year, I have been avoiding fructose and fructans, as they exacerbate a great number of my symptoms (see Fructose Malabsorption), but for the sake of diversity and curiosity, I've tried a few vegetables and roots lately that I've previously outlawed. Burdock has a very high level of inulin in it, which is excellent for most bodies, and is consequently added to many foods and supplements to increase their benefits, and to sweeten without the negative effects of sugar. It also encourages healthy intestinal bacteria, which is why most probiotics also include inulin. (For those who have to avoid it, it can be a real pain to find ones without. I take these.) Aside from the fantastic health benefits that many of you can enjoy, the flavor is incredible, too. I've heard it compared to artichoke hearts; I find it has the kick of lightly fermented veggies, and when shaved in this way, the natural bitterness of the root is tempered somehow.

Your challenge here is to not eat the whole recipe single-handedly. Best of luck to you!

YOU NEED:

9”X 12” BAKING SHEET

PARCHMENT PAPER

A FLEXIBLE SPATULA

COOLING RACK

CRISPS

½ CUP AMARANTH FLOUR

½ TSP SEA SALT

¼ TSP FENNEL POWDER

½ CUP WATER

½ TBS SESAME OIL

½ TBS TOASTED SESAME OIL

SEED “GOAT CHEESE”

¼ CUP RAW PUMPKIN SEEDS (PEPITAS)

¼ CUP RAW SUNFLOWER SEEDS

½ TSP FENNEL POWDER

½ TSP SEA SALT

¼ CUP WATER

1 TBS FRESH SQUEEZED LEMON JUICE (ABOUT 1 WEDGE)

1 TSP SESAME OIL

SHAVED BURDOCK TOPPING

1 MEDIUM TO LARGE BURDOCK ROOT

2 TSP TOASTED SESAME OIL

JUICE OF ONE LEMON WEDGE

¼ TSP BLACK SESAME SEEDS

PREHEAT OVEN TO 400 DEGREES FARENHEIT*.

PUT ALL DRY INGREDIENTS FOR THE CHEESE IN A FOOD PROCESSOR FITTED WITH AN “S” BLADE, AND TURN ON. (MINE HAS ONE SETTING…MED/HIGH?) OCCASIONALLY STOP, SCRAPE SIDES OF BOWL WITH A SPOON AND START AGAIN. WHILE GRINDING, PUT 2 TSP OF TOASTED SESAME OIL AND LEMON JUICE INTO A BOWL. TAKE A VEGETABLE PEELER AND PEEL THE OUTER SKIN OF THE BURDOCK ROOT OFF. NOW LIGHTLY PEEL THE FLESH OF THE ROOT INTO THE BOWL, MIXING THE SHAVINGS IN WITH THE OIL AND LEMON TO MARINATE AND TO PREVENT BROWNING. SHAVE AS MUCH AS YOU CAN; AFTER A POINT IT BECOMES TOO AWKWARD TO PEEL ANY FURTHER. ADD ¼ TSP BLACK SESAME SEEDS, MIX AND SET ASIDE. CONTINUE TO GRIND THE SEEDS. IN ANOTHER BOWL, MIX THE AMARANTH FLOUR, SEA SALT AND FENNEL POWDER, ADD THE WATER AND OIL, MIXING THOROUGHLY, AND SET ASIDE. THE SEEDS SHOULD BE GROUND AS WELL AS CAN BE (SEE PICTURE FOR REFERENCE), AND CAN BE ADDED TO A BOWL WITH THE WATER, LEMON JUICE AND OIL. MIXTURE WILL BECOME MORE GELATINOUS AS YOU MIX.

ONCE THE OVEN IS PREHEATED, CUT SOME PARCHMENT PAPER TO FIT YOUR BAKING SHEET, AND FOLD THE EDGES SO THAT IT SITS FLUSH WITH THE BOTTOM. USING A SPOON, DROP THE BATTER ONTO THE PARCHMENT PAPER AND THIN OUT IN A CIRCLE WITH THE BACK OF THE SPOON, SO THAT EACH ROUND IS ABOUT 3 INCHES WIDE. PLACE IN THE OVEN. ONCE THE EDGES ARE LIGHTLY BROWNED, REMOVE FROM THE OVEN. GENTLY WORK THE SPATULA UNDER EACH ROUND AND FLIP. SPOON A DOLLOP OF THE CHEESE ONTO EACH ROUND, AND SPREAD IT A BIT. PLACE BACK IN THE OVEN, AND REMOVE ONCE THE BOTTOMS ARE SLIGHTLY BROWNED. IMMEDIATELY REMOVE THEM FROM THE PAN, AND PLACE THEM ON A COOLING RACK, OR THEY WILL LOSE THEIR CRISPINESS.

PLACE SHAVED BURDOCK ON EACH ROUND, AND SOME RADISH SLICES FOR EXTRA FLAVOR AND COLOR.

*MY POOR ANTIQUE OVEN IS ON ITS LAST LEGS, SO DESPITE SETTING IT AT A LOW TEMPERATURE, THESE WERE MADE AT ABOVE 500 DEGREES FARENHEIT. FOR THAT REASON, I’M UNABLE TO GIVE YOU EXACT TIMES AND TEMPS. MY APOLOGIES! JUST STAY CLOSE; THESE ARE SMALL AND THIN, SO THEY DON’T TAKE LONG!