GLOW

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.

Seaweed has been my new jam this week. I've been snacking on it in a variety of ways, much thanks being owed to our local Korean grocer, Reliable Market in Union Square, which has an entire aisle devoted to affordably priced bags of it. I'd love to stock my pantry with locally-sourced seaweed, like that provided by Maine Coast Sea Vegetables, but at 4-8 bucks a bag, that's not within our budget. Look at this massive bag of Laver for only $2.49!

I'm definitely going to be grabbing some more this week. My favorite way to eat the Laver is to dry toast it in a pan, giving it a nutty, salty crunch to it that I adore. I'm quite a sucker for the salty and sweet combination, too, and found that if paired with my other new favorite jam, cashews toasted in coconut oil with liquid vanilla stevia, I have the most phenomenal eyes-rolling-back-in-the-head snack. (Best iron boost ever.) 

If the cashews aren't an option (either because you can't eat them, or like me, you ate them all), try toasting the laver in a bit of coconut oil with some puffed buckwheat (also available at Reliable Market), and add some of the vanilla stevia to that. Hot damn!

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.

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 whipped this up the other day, and was so satisfied with it's frothy, sweet goodness. Bonus that it had a fair amount of protein in it, too, so it actually kept me energized and full for most of the afternoon, which is pretty rare for this little lady. Ricki & Kim's challenge this month is stevia, which is easy enough for me since it's the only sweetener my body seems to tolerate. With even fruit off of the list (sans avocado and lemon), I am quite dependent on this potent little herb for my sweet fixes. 

If you'd like more of a vanilla shake, exclude the carob or cocoa. If you want more of a chocolate flavor, up the carob and cocoa. I can only tolerate small amounts of carob, so I just put in a little bit. I've also found an incredible flavor variation between different brands of tahini, so that will modify the flavor as well. If you want more of a peanut butter flavor, get a darker roast of tahini. I recently purchased Sesame King tahini in a light roast, and have found it to be mild and creamy, which was the perfect flavor for the day. This is an extremely flexible recipe, so modify to your tastes and enjoy.

1 1/2 CUPS UNSWEETENED HEMPMILK

1/4 CUP LIGHT ROAST TAHINI

1/2 OF AN AVOCADO

1 1/2 TBS CAROB OR COCOA POWDER

1/2 TSP VANILLA POWDER

5 PINCHES STEVIA POWDER (TRADER JOE'S STEVIA COMES WITH A TEENY TINY SPOON INSIDE, 5 WEE SCOOPS OF THAT)

PINCH OF SEA SALT

PUT ALL INGREDIENTS IN A BLENDER AND PROCESS UNTIL SMOOTH.

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...

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.

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.

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.

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.

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.

 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.