GLOW

I don't really care so much for baking these days. After two years of spending so much time in the kitchen, the more simple the preparation, the happier I am. So when I set about finding a good chocolate frosting recipe, I was disappointed by either the number of ingredients in most, or simply the fact that I didn't have the ingredients on hand. I decided to try making one myself with an avocado base, which I knew would make it deliciously creamy and thick. Avocado works great in dessert recipes, although I am very partial to ones where the avocado doesn't become warmed. I find that when warmed, the more savory flavor of the avocado peaks out a bit too much. So wait for your cake to cool before spreading on the frosting. Even better, chill it in the fridge for a bit. (I found that this tasted even better the following day, with both the cake and frosting chilled.) This would also be delicious sandwiched between macaroons, filled into a crust for a delicious mousse tart, a dip for fresh strawberries, or one of your favorite raw desserts.

If the cake recipe that I used doesn't appeal to you, here are some other options to consider:

If you are making a layer cake, double the frosting recipe.

Do you have a favorite gluten-free cake recipe?

2 RIPE AVOCADOS, PITTED AND DICED

1/2 CUP RAW AGAVE NECTAR (Try maple syrup, coconut nectar or another favorite if you prefer)

1/4 CUP COCOA POWDER

1 TSP ALMOND EXTRACT

VANILLA TO TASTE (I used about 3/4 vanilla powder, though I'm not sure how that converts to extracts)

SEA SALT TO TASTE (optional)

PLACE ALL INGREDIENTS IN FOOD PROCESSOR, AND PROCESS UNTIL FULLY MIXED AND SMOOTH.

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.

I used to be addicted to iced soy chai lattes. There is a local tea import company, Mem Tea, that is based in our town and supplies local coffee shops with their wonderful loose teas. I had the cafes scouted out that would make the best iced lattes with their blends (usually Espresso Royale and Bagel Rising), and would usually get one every day. Alas, I discovered that caffeine was a trigger for my migraines as well as many other symptoms, and both it and soy trigger my nerve inflammation. Getting an energy boost, especially with chronic fatigue as a result of Lupus, is a pretty futile pursuit most days. 

This week I finally replaced my (second) broken coffee grinder, and set to experimenting with a raw pudding on the following morning. I grabbed some chia and sesame seeds that had been in my fridge for a while, and went to work. The consistency was perfect, and with my favorite Middle Eastern spices close at hand, I created something that seemed to soothe a need in my for chai, oatmeal (oddly) and a cool soothing pudding all at once. It even seemed to mimic the rich, milky flavor of the lattes of my past. Even better, after only a couple of bites, I felt this odd sensation of my circulation kind of humming through my body, and the fog in my brain seemed to clear a bit, my vision focusing, and a memory being triggered of, "Wait, isn't this what caffeine feels like?" Only this time it was without the jitters and, you know, that other stuff I mentioned. This takes less than 5 minutes to prepare, and both chia and sesame seeds are some of the most potent sources of healing Omega Fatty Acids, so get at it. (Lest you be intimidated by unusual ingredients, be assured that my husband completely lit up after trying it, and asked with awe, "Ooo, what's that?!") This is my second entry for the week to Ricki's Summer Wellness Weekend event. Be sure to head here for other tasty entries.

4 TBS UNHULLED SESAME SEEDS

2 TBS CHIA SEEDS

1 TBS COCONUT FLAKES

1/4 TSP VANILLA POWDER (OR FLESH OF VANILLA POD)

1/8 TSP STEVIA POWDER (ADD DATES TO SWEETEN FOR TRUE RAW)

1/8 TSP SEA SALT

CARDAMOM, ALLSPICE & MACE TO TASTE

3/4 CUP WATER

OPTIONAL: RAISINS, DATES, BLACK CARDAMOM SEEDS, COARSE SEA SALT

PUT SEEDS AND COCONUT INTO COFFEE GRINDER, GRIND UNTIL FINE. PUT MIXTURE INTO BOWL, ADD OTHER DRY INGREDIENTS. ADD WATER AND MIX. MIXTURE WILL THICKEN QUICKLY AS YOU STIR, WORK OUT THE LUMPS AS YOU DO. CHILL FOR A FEW MINUTES IF YOU LIKE, OR ENJOY IMMEDIATELY.

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.

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!)

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.

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.

I'm going to try to start a tradition of posting these this year. No recipe necessarily, just food that I love to eat. Hopefully it will, besides make you drool, give you some ideas of what to eat on a restricted diet. This week is a combination of some recipes I have posted previously. Oh dear, I would love to eat this every day.

Faux omelette made with garbanzo/fava bean flour, lemon thyme, lavender and rosemary. Served with mixed field greens and macadamia nut cream. Swoon...

As my birthday was approaching this year, I decided that I wasn't really up for a second birthday without dessert, so I experimented with a few ideas in the weeks preceding the big day. Ice cream served as the treat on my actual birthday, but I wanted something that I could practically serve to a larger crowd during my birthday party. While experimenting with ice cream recipes a couple of weeks ago, I came up with an avocado base that tasted pretty wonderful both chilled as a pudding, and frozen as an ice cream. I started to daydream of a crust that would compliment and cradle the vibrant green filling, and brought that lovely dream into reality this last Saturday, just in time for my guests. (I've used Kim's crust recipe here as a reference for measurements for most of my pie experiments.) Although I am really happy with this recipe, I also think that it will welcome modifications according to your taste. The refreshing mix of peppermint, lemon zest and cardamom would really be complimented by the addition of freshly shaved coconut, maybe some chopped pistachios, and even a bit of orange or lime zest. Pistachios are the only members of that list that I can enjoy, but I forgot to grab some from the store. A friend also suggested a bit of sea salt, which could be pretty wonderful in the form of a coarse blend sprinkled on top. So this can be a bit of a "choose your own adventure" recipe...would you like pudding? a pudding pie? or a frozen ice cream pie? I served this at my party as a frozen pie, but I might try it as a slightly more messy, but equally satisfying pudding pie next time.

This is my second submission to Ricki & Kim's SOS Challenge for the month, the challenge ingredient being coconut oil.

PUDDING/FILLING

6 AVOCADOS

3/4 CUP UNSWEETENED HEMPMILK (OR NON-DAIRY MILK OF YOUR CHOICE)

6 TBS (OR 3/8 CUP) COCONUT OIL

3 TSP CARDAMOM

1 1/2 TSP PEPPERMINT FLAVOR

1/2 TSP VANILLA POWDER

A SCANT 1/2 TSP OF STEVIA

3 PINCHES OF SEA SALT

ZEST OF 2 LEMONS

JUICE OF 1/2 A LEMON

PIE CRUST

1/2 CUP RAW CASHEWS

1/2 CUP RAW MACADAMIA NUTS

1/2 CUP TAPIOCA FLOUR/STARCH

1/2 CUP SORGHUM FLOUR

2 TBS COCONUT FLOUR

1/4 TSP SEA SALT

1/4 TSP VANILLA POWDER

PINCH OF STEVIA POWDER

4 TBS COCONUT OIL

5 TBS WATER

ZEST OF 1 LEMON

FOR THE PUDDING, PROCESS THE AVOCADOS AND MILK IN A FOOD PROCESSOR OR HIGH-SPEED BLENDER UNTIL PUREED. MELT COCONUT OIL, AND POUR IN WHILE PROCESSING. ADD REMAINING INGREDIENTS, PROCESS AND CHILL.

FOR PIE CRUST, PREHEAT OVEN TO 400 DEGREES FAHRENHEIT. GRIND NUTS TOGETHER AS CLOSE TO A FLOUR/MEAL AS POSSIBLE. (THIS CAN BE TOUGH WITH MACADAMIA NUTS, SO BE PATIENT. MINE WAS STILL SOMEWHAT COARSE.) MIX FLOURS, SALT, VANILLA POWDER & STEVIA TOGETHER THOROUGHLY. MELT COCONUT OIL AND MIX IN. ADD WATER A COUPLE OF TABLESPOONS AT A TIME, AND MIX THOROUGHLY. THEN WORK IN THE NUT MEAL AND LEMON ZEST. GREASE YOUR PIE PAN WITH COCONUT OIL, AND PAT THE DOUGH INTO THE PAN, WORKING IT UP THE SIDES AND PRESSING IT EVENLY ACROSS. BAKE FOR ABOUT 12-15 MINUTES, OR UNTIL IT BECOMES GOLDEN ON TOP.

ADD THE PUDDING, TOP WITH GARNISHES AND CHILL IN REFRIGERATOR FOR PUDDING PIE, OR IN FREEZER FOR FROZEN PIE. ALLOW TO THAW FOR ABOUT 15 MINUTES BEFORE SERVING IF FROZEN.

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:

I felt so blessed this year on my birthday. Last week, I traveled down to Virginia and North Carolina to celebrate my lovely stepmum, Mary-Anne's birthday, which was only a couple of days before my own. I originally planned to be back home in Boston for my own birthday, but due to frigid temperatures on the upper east coast, I decided to stay behind and celebrate with my family. My dad and I tried to think of the last time we had been together on my birthday, and the most realistic guess we could come up with was 11 years ago on my 17th birthday. Amazing. 

The day before my birthday, Mary-Anne said that for my birthday, she wanted me to select some of my recipes so that she could cook me dinner. My eyes lit up, and after a few, "Are you sure? I don't want to put you out,"'s, I gratefully accepted. I printed up some of my recipes, and we went to the grocery store together the next day to procure ingredients. It was a little nerve-wracking for me to witness for the first time someone following my own recipes! I was curious to see how clear my instructions were, and especially curious to see how well someone who was unfamiliar with many of the ingredients and methods used could understand them. She did an absolutely wonderful job, though, and blessed me with a wonderful birthday feast! This is the only time in the past year or so that I have been able to eat everything on the dinner table when outside of my own home. Triumph again! Here's what was on the menu:

Wild Alaskan Salmon (perfectly cooked by my sweet brother, Trinn)

Steamed Broccolini

And I couldn't resist making some of my Cashew Tahini ice cream for dessert. I will share the tasty Sweet Potato Gratin recipe with you very soon.

I've been brainstorming up an ice cream recipe for a couple of weeks now, and after watching my husband consume almost 3 containers of Ben & Jerry's this week, I decided that the time had come to  end the torture and try it out. I successfully made two kinds this weekend, and the one I'm sharing with you today is actually a bastard child of Ricki's cashew cream that is used in her Rutabaga Gratin which I so dearly love. (A variation on that recipe is soon to come as well.) I do not own an ice cream maker, so the texture of this is not exactly true to form, but it satisfied my cravings perfectly, and if you have experience using an ice cream maker, I'm sure you would know what to do to modify this for your appliance. Another option is to follow Ricki's non-ice-cream-maker ice cream instructions here, which I will most likely try in the future. This layered dessert reminds me of a more refined version of Friendly's peanut butter ice cream, which I so dearly loved as a child. It only makes about 2-3 servings, but as I have so little self control when it comes to sweets, I find it in my favor to make small batches so that I don't overdo it. My cravings perfectly coincided with the SOS Challenge this month, January's ingredient being coconut oil.

1 3/4 CUP UNSWEETENED HEMPMILK

1 CUP RAW CASHEWS

1/2 CUP TAHINI

2 TBS COCONUT OIL, MELTED

1/2 TSP VANILLA POWDER

1/4 TSP STEVIA POWDER

PINCH OF SEA SALT

ABOUT A 1/2 CUP COARSELY GROUND ROASTED HAZELNUTS

PLACE CASHEWS IN A BOWL. IN A SMALL SAUCEPAN, SLOWLY BRING HEMPMILK TO A BOIL, STIRRING REGULARLY, AND THEN POUR OVER THE CASHEWS. SOAK FOR 30 MINUTES. IF USING A BLENDER, POUR MILK, CASHEWS, TAHINI, SEA SALT, VANILLA POWDER & STEVIA IN, AND BLEND UNTIL CREAMY. MELT THE COCONUT OIL AND POUR IN WHILE BLENDING. IF USING A FOOD PROCESSOR, STRAIN THE MILK INTO A BOWL, PUT THE CASHEWS INTO THE PROCESSOR, AND SLOWLY ADD THE MILK, TAHINI, AND OTHER INGREDIENTS AS IT GETS CREAMIER. TAKE 2 GLASS JARS OR CONTAINERS OF YOUR CHOICE, AND SPOON THE CREAM IN, ALTERNATING WITH LAYERS OF THE GROUND HAZELNUTS. EACH JAR WILL BE ABOUT 1/2-3/4 FULL. SEAL AND FREEZE. IT SHOULD BE READY TO CONSUME IN 2-3 HOURS, OR YOU CAN FREEZE AND THEN THAW FOR ABOUT 20 MINUTES AT ROOM TEMPERATURE.

BACKYARD FIREWORKS AT MIDNIGHT, FOOTPRINTS IN THE SNOW, A LITTLE BIT OF NEW YEAR'S MAGIC BEFORE HURRYING INSIDE FOR WARMTH

I hope all of you survived the holiday season, and have found yourselves entering the new year with renewed energy and hope for 2011. I'm a big fan of ushering in the new year with proper ceremony, which for me involves doing something out of the ordinary, something that joyfully represents a shift in energy and perspective. This year that entailed a trip to the country, to enjoy the company of some of my favorite people, who also happen to be some of my favorite artists. I felt so blessed to be in their company, and even more blessed that our wonderful host, Courtney, after studying my previously posted list of food restrictions, actually came up with wonderful dishes that I could eat to supplement the food that I brought with me from Boston. This was a first for me, and it was such a healing experience to be able to partake in everything on the table. I truly couldn't ask for a better way to enter into a new year. My only regret is that I didn't get better photographs of the tasty fare! (With the sun going down by 4:30 pm, winter in New England is not kind to food photographers.) Not pictured is my root vegetable lasagna, my pesto chickpea flatbread, and most regrettably, the amazing lavender lemonade that Courtney made for me which was, in my mind, far superior to the alcohol that I was passing on.

This chickpea spread is dense, creamy and versatile, working as a dip, spread, and in my mind, even a faux-egg salad sandwich substitute. (It could surely be tweaked to satisfy that craving more appropriately, but the hint is there, and it's gratifying.) We spread it on Kim's Pumpkinseed Teff Bread, which I made for the evening, and in the days following, I used the leftover spread to make sandwiches with avocado and spinach, and used the rest as a generous dollop on top of a grilled breast of chicken with a spinach arugala salad, which was phenomenal. Try it and tell me what you think!

1 15 OZ CAN CHICKPEAS/GARBANZO BEANS

1/4 CUP TAHINI

1    TBS TOASTED SESAME OIL

1/2 TSP SEA SALT

1/4 TSP NUTMEG

1/8 TSP ALLSPICE

JUICE OF HALF A LEMON

LOTS 'O' FRESH DILL (I USED A FEW TBS, FOR SURE, BUT ADD TO YOUR OWN TASTE)

DRAIN CAN OF GARBANZO BEANS*, PUT BEANS IN FOOD PROCESSOR WITH REMAINING INGREDIENTS AND PUREE, ADDING MORE DILL AS DESIRED.

On my current to-do list for you, friends, is to pour through my notes and recipes from this past year, and test them to finally discover what temperatures and times to cook them at, as my old malfunctioning stove was replaced this past week with a new one. This is a bit tricky, as I haven't been very consistent with writing my recipes down, and my new oven seems to come with a few quirks that I need to decipher. A dear friend recently sent me a lovely notebook to write my recipes in, so with this thoughtful gift in tandem with my new appliance, I should have some tasty dishes for you soon.

This past year, after sacrificing my love for the traditional American's sugary breakfasts, I was excited to find some respite in Whole Life Nutrition's Teff Banana Pancakes recipe, and I cooked them quite frequently while I was in denial still about my intolerance to the tropical pale-fleshed fruit. I've missed them dearly, and so have wanted to come up with a delicious recipe that could help bring the sweet breakfasts of my past back to my table. I was ecstatic yesterday when I tasted these buddies and realized that I had, once again, made my own culinary dreams come true. These lovely, spongey, crepe-like pancakes are sweet, light, and richly flavored, and are some of the best pancakes I have ever tasted...gluten-free or otherwise. Luckily for you and I, they are also filled with high-quality protein and iron, as well as magnesium and a number of other essential vitamins and minerals. (See here and here.) They would taste delicious topped with fruit and syrup, but if you, like me, have to avoid these forbidden delights, you can enjoy them with your favorite nut or seed butter, or if you are able to tolerate it, coconut butter. I topped mine with some sunflower seed butter (Maranatha's new one contains no added sugar or sweeteners!), and served them with a hearty vegetable and sweet potato hash.

New to these ingredients? Amaranth flour is an important flour to add to your gluten-free pantry, and it can typically be found in the bulk section of your local health food store, or pre-packaged in the gluten-free flour section. Online you can find it here and here. I buy my cashews by the pound from either Whole Foods or Trader Joe's, but you can also get them by the pound at local Indian markets and online. Tapioca flour/starch can usually be found pre-packaged in health food stores, as well as in asian food markets and online. It is a versatile and tasty thickener and binder, so I highly recommend getting your hands on some. Stevia powder, derived from a naturally sweet herb, can be found at Trader Joe's or your local health food store; I purchase my vanilla powder (because of my alcohol intolerance) at Whole Foods.

YOU'LL NEED:

NON-STICK PAN OR GRIDDLE

WIDE, FLEXIBLE SPATULA

1/2 CUP AMARANTH FLOUR

1/2 CUP FINELY GROUND RAW CASHEWS

1/4 CUP TAPIOCA FLOUR/STARCH

1 TSP BAKING POWDER

1/2 TSP PURE VANILLA POWDER

1/4 TSP SEA SALT

1/8 TSP STEVIA POWDER

2 TBS FLAX MEAL

1/2 TSP BAKING SODA

1 TSP FRESH-SQUEEZED LEMON JUICE

2 TBS COCONUT OIL

1 1/4 CUP UNSWEETENED HEMPMILK*

MIX THE FIRST SEVEN INGREDIENTS TOGETHER IN A MEDIUM BOWL. IN ANOTHER BOWL, MIX THE FLAXMEAL AND BAKING SODA. HEAT THE COCONUT OIL AND HEMPMILK UNTIL THE OIL IS MELTED, ADD A FEW TABLESPOONS TO THE FLAXMEAL, AND QUICKLY MIX IT UNTIL THE MIXTURE STARTS TO GEL. ADD THE LEMON JUICE, AND MIX UNTIL FOAMY. ADD THE REMAINING LIQUID, MIX, AND THEN ADD TO THE DRY INGREDIENTS. MIX THOROUGHLY. HEAT THE PAN OR GRIDDLE ON MEDIUM-LOW HEAT. ADD ENOUGH COCONUT OIL TO THOROUGHLY COAT THE SURFACE. WHEN HEATED, ADD ABOUT A 1/4 CUP OF BATTER AT A TIME, GENTLY CIRCLING OUT TO DESIRED SIZE. FLIP WHEN GOLDEN BROWN ON THE BOTTOM. MAKE SURE THAT THE SURFACE IS ALWAYS COATED WITH THE OIL, ADDING MORE AS NECESSARY.

MAKES ABOUT 10-12 4-5 INCH PANCAKES

*Living Harvest Unsweetened Original is the only hemp milk I've found without soy lecithin, brown rice and sweeteners of any sort.

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!

 I was never the biggest fan of omelets, although more likely because of the adverse symptoms that would inevitably accompany my consumption of them than their flavor. Like many foods, I've always found the idea of an omelet to be superior to its reality. Protein breakfast packed with savory veggies, cheese and herbs? Fantastic. Migraine headaches, sinus congestion, muscle aches and strange brain fog that prevents me from formulating simple sentences? Unless I'm feeling particularly masochistic, I'll pass.

When I was happily living my days as a strict vegan, I could solve (I thought) this conundrum by fixing up a faux-egg dish with tofu. Mmm! Once I isolated soy as a trigger for nerve inflammation, though, I was stuck. God bless Kim at Affairs of Living for figuring out a solution to the soy-free egg scramble. She posted a recipe here that got the wheels in my brain working. In her post, she mentioned her goal of figuring out how to use a similar formula to make an omelet. The concept intrigued me, so I started experimenting myself. It didn't take long for me to work the recipe out to my liking, and since then I've made countless variations of it. The version I'm sharing with you here is Japanese-inspired, and appropriately, is also an entry for Kim and Ricki's (of Diet, Dessert & Dogs) Sweet or Savory Kitchen Challenge this month, where the featured ingredient is the sesame seed.

This recipe includes ingredients that you may not recognize. Mugwort powder is used in Japanese cuisine to flavor mochi, dumplings and soups. Any witches or mystics out there may also recognize it, as it is purported to aid psychic powers, and to cleanse divination tools. My books on herbalism say that it aids in digestion, is soothing to the nervous system, stimulates the liver, and is anti-parasitic. It has an earthy flavor reminiscent of green tea.  (Here is an interesting synopsis of its medicinal and metaphysical properties.)

Perilla seeds, or shiso, along with sesame seeds, are an excellent source of omega-3 fatty acids, which are also necessary for the health of the nervous system. Both of these ingredients were purchased at a local asian market, Reliable Market in Somerville's Union Square. The ground kelp, which has countless health benefits, can be purchased from the bulk spice and herb section at Harvest Coop in Central Square, Cambridge.

1/2 cup chickpea/garbanzo bean flour

1/2 tsp sea salt

1/4 tsp kelp granules (finely ground kelp)

1/4 tsp mugwort powder (aka sagebrush powder)

3/4 cup water

1 tbs fresh-squeezed lemon juice (about one lemon wedge)

1/2 tbs tahini

1/2 tbs green perilla seed (aka shiso)

1 tbs sesame oil

sesame seeds (or Seaweed Gomasio if you're a salt hound like me) for sprinkling

Mix the dry ingredients together in a bowl, and add the water a 1/4 cup at a time to work out the lumps. Add lemon juice, tahini, and then the perilla seeds. Pour the tablespoon of sesame oil into a heated (medium heat) 10-inch non-stick pan, and turn to coat. Pour the batter into the pan. It should settle fully into the base of the pan, but help it with the back of a spoon if it doesn't. Sprinkle the sesame seeds on the batter immediately, before the batter starts to set. Cook this way until the edges start to look slightly crisp, and the bottom is golden brown in spots. Carefully work a large, flexible spatula (like this) around the edges of the omelet until it is loose. Work the spatula under, and quickly flip. Cook until bottom is golden brown.

Transfer to a plate and serve with salad greens and tahini, sauteed greens (mizuna! mustard greens! chard!), homemade seed cheese, or whatever else suits your fancy.