GLOW

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.

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

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

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

1 1/2 CUPS QUINOA

1/2    CUP AMARANTH

6       CUPS WATER*

1       TBS CUMIN

2       TSP CORIANDER

1 1/2 TSP SEA SALT

3/4    TSP ALLSPICE

1/2 CUP RAW PUMPKIN SEEDS (PEPITAS)

1/4 CUP RAW SUNFLOWER SEEDS

1/2 CUP PACKED FRESH BASIL

1/2 CUP LOOSELY PACKED CILANTRO

1/4 CUP OLIVE OIL

1 15 OZ CAN CHICKPEAS/GARBANZO BEANS

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

OPTIONAL:

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

ZEST & JUICE OF ONE LEMON

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

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

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

   us who have a difficult time digesting grain.

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

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

   sliced quite thinly.

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!