Gluten-Free Chocolate Chip Blondies

These blondies are so addictive and so decadent and so delicious. People ask me for the recipe all the time.

Ingredients

¼ c. softened butter

¾ c. almond butter

2 eggs

¼ c. maple syrup

1 tsp. vanilla

¾ c. quinoa flour

1 tsp. baking powder

¼ tsp. salt

1 c. dark chocolate chips (bittersweet)

Optional: ½ c. walnut pieces

Directions

Combine the wet ingredients and blend well. Combine the dry ingredients except the chocolate chips. Put the dry ingredients into the wet ingredients and stir until smooth and all the butter is blended in. Add the chocolate chips and stir well.

Put the batter in an eight-inch square baking dish lined with parchment paper for easy removal. Bake at 350º for 25-35 minutes or until a knife comes out clean. Allow to cool for 45 minutes then lift the parchment paper out and cut into squares.

Eat well, be well, live deliciously!

 

Zucchini Bread (Gluten-Free)

I consider this my crowd-pleaser sweet treat. Everyone seems to like it and children eat it even though it has green things in it. It provides a terrific use for runaway zucchini in the summer. When I have more zucchini than I can cook or give away, I grate the zucchini in the food processor and store it in the freezer in 1-1/2-cup increments. Then I have it handy all through the winter for this simple and delicious recipe.   

Ingredients

1-1/2 c. brown rice flour 

     (I usually use 1 c. brown rice flour and 1/2 c. Pamela's baking mix)

1/2 tsp. salt

1/2 tsp. baking soda

2 tsp. cinnamon

2 eggs

1 c. maple syrup

2 tbsp. honey

2 tsp. vanilla

1-1/2 c. grated zucchini

1/2 c. coconut oil

Directions

Preheat the oven to 350˚. Combine the eggs, maple syrup, honey, and vanilla with the zucchini. In a separate bowl, blend the dry ingredients together. Mix the dry ingredients into the wet ingredients until fully blended. Grease one bread loaf baking dish. At the last, add the coconut oil (in liquid form) to the batter and blend in well, then pour the batter into the loaf dish.

Bake uncovered at 350˚ for 50-60 minutes or until a knife inserted comes out clean. Don’t let the top get too brown. Cover with foil to finish baking if the top is getting too brown or take the bread out before the knife comes out completely clean (it will be OK when it cools).

Other tasty variations include adding chocolate chips and/or walnuts to the batter before baking.

Eat well, be well, live deliciously!

 

 

 

Fruit Crumble (Gluten-free)

I would choose a fruit crumble over a cake every time. I almost called this recipe peach crumble because I usually make it with peaches from my wonderful peach tree. But you can make it with any kind of fruit or fruit combinations. Sometimes I add walnuts or pecans to it. The trick to this sinfully satisfying dessert is the butter, which makes it rich and extra-delicious. If you want a vegan version, you can use coconut oil instead of butter. This is a super treat for diabetics and people with gluten sensitivity. I love it because it feels like eating pie but it’s much easier to do than making gluten-free pie crusts.

Ingredients

5 c. fresh or previously frozen fruit (thaw for recipe)

2 tbsp. honey

2 c. brown rice flour

2 c. rolled oats

¼ c. honey combined with ¼ c. maple syrup (more if you need it sweeter)

1 tsp. cinnamon

½ tsp. nutmeg

1¼ c. butter (or coconut oil or combination of both)

Directions

Preheat the oven to 350˚. Prepare the fruit (chopping, peeling, or whatever – depending on the kind of fruit) and combine it with the 2 tbsp. of honey. Set the fruit aside.

In a separate bowl combine the rice flour, oats, cinnamon, and nutmeg. Add the honey and maple syrup combination and blend it in. Using a knife or pastry cutter, cut in the butter (or coconut oil) until it is mixed well into the dry ingredients and the consistency becomes crumbly.

Grease an oblong baking dish (approximately 9 x 13). Press half of the crumble mixture into the bottom of the baking dish. Spread the fruit evenly over the crumble, then spread the other half of the crumble over the fruit.

Bake uncovered at 350˚ for 30-40 minutes or until the top is golden and the fruit is bubbly. Different fruit will take different amounts of time to bake all the way.

This basic recipe works for many combinations of fruit, such as apples, pears, peaches, plums, and berries. Mix it up and enjoy.

Eat well, be well, live deliciously!

Egg, Cheese, and Veg Breakfast Muffins

I like to make these breakfast egg-muffins in advance and freeze them. They keep quite well frozen, and when defrosted later they are a super-easy breakfast that requires no preparation. I made these the last time all my adult-children came home and they loved them. I was able to produce a delicious, complex breakfast without spending any time in the kitchen, so I could visit with my children instead of having to cook. My daughter called me the following week to ask for the recipe. Here it is.

Ingredients

4 eggs

¼ cup sour cream

2 tbsp. coconut flour

2 tbsp. brown rice flour

¼ tsp. sea salt

¼ tsp. baking powder

¼ tsp. onion powder

¼ tsp. black pepper

½ cup smoked cheddar cheese grated

¾ cup vegetables – my preferred combination is finely chopped zucchini, red peppers, chives, parsley, and one clove of crushed garlic

Basil – either 2 tbsp. chopped fresh or 1 tsp. dried

Directions

Preheat the oven to 375°. Chop the vegetables, combine them with the herbs, and steam them until soft by placing them in a pan with a few tbsp. of water or vegetable broth.

Blend the eggs and sour cream together. Add the cheese, coconut flour, brown rice flour, salt, and baking powder. Use a slotted spoon to add the vegetable-herb mixture without adding the cooking water (which would make the batter too wet). Stir everything well.

Pour the batter evenly into muffin cups. Bake for 15-18 minutes or until slightly browned and solid. Alternatively, pour the batter into a greased baking dish, bake for 20-25 minutes or until done. A knife should come out clean and the top should be lightly browned when they are done. If you bake the recipe in a baking dish, wait a few minutes for it to cool down and set, then cut it into squares.

I don’t like wrestling with muffin cups so I always make this in a baking dish. I usually triple the recipe, bake it in an oblong baking dish, and cut it into squares when it has cooled a bit. If you triple the recipe and bake it in an oblong dish then it will take about 40 minutes to bake. Since I always seem to make this recipe in advance, I wait for it to cool completely, cut it into squares, and freeze the squares. Later, when the squares are defrosted, I warm them back up in the oven before serving. To go with the egg-muffins, I usually roast a tray of chopped potatoes (in squares of about one-inch) and freeze them in advance too. The egg-muffins and potatoes make a lovely breakfast combo.

  

Eat well, be well, live deliciously!

Pesto Brussels Sprouts and Black Bean Pasta

When I decided to reduce my intake of pasta to steer clear of refined flours and prevent weight gain as I age, the main thing I missed was pasta with pesto. Although pesto tastes great in other contexts, I still longed for the pasta pesto experience. After I discovered black bean spaghetti, I came up with this recipe, which satisfies my pasta pesto cravings. I can eat an enormous plate of this stuff and feel great about having devoured mostly vegetables.

Ingredients

4 oz. uncooked black bean spaghetti

Water as per instructions on the spaghetti

2-3 lbs. Brussels sprouts

¼ c. vegetable broth (or water)

2 tbsp. olive oil

¾ c. pesto

5 oz. grated Parmesan cheese for topping

Directions

Trim and slice the Brussels sprouts into slivers.

Bring water to a boil according to the instructions on the black bean spaghetti (may vary according to brand).

Put the vegetable broth and olive oil into a deep dish frying pan. Add the Brussels sprouts, cover the pan, and simmer on low heat for about 10 minutes until tender but still crunchy. Use your judgment about when they are done. Do not overcook. You may need to add more vegetable broth to keep the sprouts from sticking to the pan. Turn them frequently.

While the sprouts are cooking, boil the black bean spaghetti. When it is done, drain it and rinse it with cool water.

When the sprouts and pasta are cooked, add the pasta to the pan with the sprouts. It takes some work to combine these two together. Toss them lightly until they are combined. Then add the pesto and mix it in evenly. (See my recipe for homemade pesto.)

This dish does not need to be served piping hot, but you can reheat it in the pan, stirring frequently to prevent scorching, if you want it hotter. Add a little extra olive oil to the pan to prevent sticking.

Serve topped with grated Parmesan. (Hot pepper flakes are also tasty with this dish if you like to spice things up.) 

Eat well, be well, live deliciously!

Brussels Sprouts with Garlic and Parmesan

Brussels sprouts have a bad reputation. Many people won’t go near them because they have never experienced sprouts cooked with love. I invite you to be creative in adding other vegetables to this basic recipe.

Ingredients

2-3 lbs. Brussels sprouts

¼ c. vegetable broth (or water)

2 tbsp. olive oil

1 large crushed clove of garlic

3 tbsp. chopped fresh basil (optional)

¼ tsp. black pepper

Salt to taste

8 oz. grated Parmesan cheese

Suggested other vegetables to include:  red peppers, mushrooms, green beans, red onions, chives

Directions

Trim and slice the Brussels sprouts into slivers. If you are adding other vegetables, also chop those into small pieces. Put the vegetable broth and olive oil into a deep dish frying pan. Add the crushed garlic, basil, pepper, salt, and vegetables. Cover the pan and simmer the vegetables on low heat for about 10 minutes until tender but still crunchy. Use your judgment about when they are done. You may need to add more vegetable broth to keep the vegetables from sticking to the pan. Turn them frequently. Do not overcook the vegetables as this is the main reason why people think they don’t care for Brussels sprouts.

Serve immediately, topped with Parmesan cheese.

Eat well, be well, live deliciously!

Spiralized Zucchini Noodles with Garlic and Parmesan

I bought a contraption called a spiralizer and it changed my life. I spiralize all different vegetables and use them instead of pasta to make some of my favorite pasta dishes. The best one of all in my opinion, however, is zucchini. I spiralize zucchini and put pesto on it, or just plain olive oil and garlic, and I’m in heaven. Here is a basic spiralized zucchini recipe. You do need the spiralizer to do this correctly. I know of no substitute. 

Ingredients

4 cups spiralized zucchini (loosely packed)

2 tbsp. olive oil

2 tbsp. vegetable broth (or water)

1 large clove crushed garlic

¼ c. chopped fresh basil (or 1 tbsp. dried basil)

½ c. coarsely grated Parmesan cheese

Directions

Put the olive oil and vegetable broth (or water) into a deep dish frying pan. Add the spiralized zucchini, crushed garlic, and chopped basil. Cover the pan with a lid and cook on medium heat for 4-5 minutes until the zucchini is done to your taste. I like it a little crispy. Be sure not to cook it too long or it will get soggy. Keep a close eye on it. When it’s done, remove it from the heat and serve immediately. Sprinkle the cheese on top and toss it so it melts in. You can add a little more olive oil at the end if desired.

Chopped, fresh tomatoes are a nice addition to this dish. Either cook the tomatoes with the other vegetables or add them raw at the last minute. Some of my favorite variations on this recipe are 1) putting pesto on the “zoodles,” 2) putting drained marinated artichoke hearts on the “zoodles,” 3) putting sun-dried tomatoes on the “zoodles.” You can make a colorful dish by spiralizing a few carrots or butternut squash pieces and steaming them in with the “zoodles.” Thinly sliced red pepper and/or mushrooms are also a great addition. Have fun with this one!

Eat well, be well, live deliciously!

Mango Avocado Salsa

You don’t even need chips for this salsa, you can eat it by the spoonful. The mangoes make it sweet and it goes especially well with a spicy main dish, such as beans or enchiladas.

Ingredients

1 mango

1 large avocado (or 2 small)

2 large tomatoes

1 jalapeno pepper (remove all seeds)

¼ c. onions or scallions

½ c. cilantro

Juice from one lime

Directions

Cut the mango and vegetables up into small pieces. This salsa works well if the ingredients are coarsely chopped so don’t spend too much time trying to cut them up into tiny pieces. Once you mix the ingredients together, set the salsa aside in the refrigerator for about 15 minutes for the juices to flow.

Eat well, be well, live deliciously!

Walnut Whiskey Cake

The ground walnuts give this cake a lovely texture and the whiskey adds a super unusual flavor. It won’t get you drunk, just happy.

Ingredients

2 c. brown rice flour (or whole wheat flour)

1 tsp. baking powder

¼ tsp. salt

4 eggs

¼ c. whiskey

½ c. whole milk

¾ c. maple syrup

½ c. melted butter

1 tsp. vanilla

1 c. chopped walnuts

Topping:  4 tbsp. butter, 4 tbsp. whiskey, ¼ c. maple syrup

Directions

Chop the walnuts. Melt the butter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Stir the dry ingredients into the wet ingredients. The topping can be made later while the cake is baking.

Pour the mixture into a greased and floured tube pan and bake for 1 hour at 350°. (The gluten-free version may take a little more than an hour. Keep testing with a knife until the knife comes out clean.)

When the cake is almost done baking, melt the butter and combine it with the whiskey and maple syrup. Bring the mixture to a slow boil (to burn off the alcohol content in the whiskey) and then turn off the burner.

When the cake comes out of the oven, leave it in the tube pan and pour the butter/syrup/whiskey topping over the cake so that it soaks in. Let it stand for 20 minutes. Then turn the cake out on a plate. Try serving with fresh fruit, such as berries or peaches.

Eat well, be well, live deliciously!

Hand-Cranked Ice Cream

Making homemade ice cream was one of our favorite things to do when we had a bunch of people over while our children were growing up. We had enough people to crank the ice cream and it was heavenly. The children loved everything about it – cranking it and eating it. Here is a recipe that will work in old-fashioned hand-crank ice cream makers. This recipe will yield a little bit more than half a gallon of ice cream. Multiply the ingredients to make a larger quantity. Note that you need to scald the milk in advance and then let it cool down, which requires some advance planning.

Ingredients

2 quarts whole milk

1 c. heavy whipping cream

1½ c. honey

4 tsp. vanilla

½ tsp. salt

For the ice cream making process you will need salt used specifically for an ice cream maker and a bag of ice.

Directions

Scald the milk in a large pot, allow it to cool, and then refrigerate it. I usually scald it a day in advance and pour it into canning jars. Scalding the milk causes the milk crystals to form into ice cream with a nice texture. The flavor will be the same whether you scald the milk or not. I suggest you dissolve the honey into the milk while it’s hot. You can also substitute maple syrup for the honey, and this is runnier so will blend into the milk more easily if you don’t dissolve it into hot milk in advance. You do have to scald the milk in advance and cool it back down because you can’t make ice cream with warm milk. (Ice cream will happen without scalding the milk but the texture might be less than desirable.)

Note that this recipe works fine with “lactose-free” milk. There is actually no such thing as lactose-free milk. This milk actually contains lactase enzyme to help digest the lactose. So you could simply use regular milk and take a lactase enzyme tablet. (The higher the fat content of the milk, the less problem the lactose-intolerant person will have with it.)

To make the ice cream, combine all the ingredients in the canister of the ice cream maker, insert the beater, close it up. Put crushed ice around the canister and sprinkle the salt on top of the ice. Start cranking. Usually it takes about 20 minutes to crank a batch of ice cream. When it starts to feel stiff and hard to crank then it’s probably done. You can always open it up to check and then close it up and keep cranking if you want the ice cream thicker.

Eat well, be well, live deliciously!

Blueberry Galette (Gluten-Free)

This dessert is simpler to make than a double-crust pie and perfect for a small group dinner party. For larger groups make more galettes! This recipe works with many other fruit fillings, such as other kinds of  berries, peaches, and cherries. A lovely combo is cherries and raspberries. 

Ingredients

Pastry:
1¼  c. brown rice flour

¼ tsp. xanthum gum (do not be tempted to go overboard on the xanthum gum)
½ tsp. sea salt
1 tbsp. maple syrup
grated rind from ½ lemon
8 tbsp. (4 ounces) butter (semi-soft)

¼ c. full-fat sour cream
3-4 tbsp. cold water

            For the glaze:  beaten yolk from 1 egg

Filling:
2 c. blueberries
3-4 tbsp. honey
2 tbsp. cornstarch
Juice of half a lemon

Directions

Pastry:

Combine the flour, xanthum gum, lemon rind, and salt in a large mixing bowl. Cut in the butter (using a pastry cutter or two knives) until it is about the size of peas. Add the sour cream and maple syrup and blend in. Add cold water a little at a time until the dough holds together (but is not sticky-gooey). Chill the dough in the refrigerator for at least 40 minutes before rolling it out.

Filling:

Combine the cornstarch with the lemon juice until it is all dissolved. Add the honey (or maple syrup if you prefer). Stir together and set aside. Wash and de-stem blueberries. Set them aside separate from the lemon juice mixture.

Preheat the oven to 350°.

Assembly:  Roll the dough out on a large cutting board covered with a piece of parchment paper. Roll to about ¼-inch of thickness, or about 14 inches across. Put the blueberries in the center of the circle of dough, leaving about 2 inches of border all the way around. Fold the dough up over the berries all the way around to contain them within the middle of the galette. Pinch the dough as needed to seal the blueberries in the center. Dust excess flour and dough from around the edges of the galette. Separate the egg yolk from the white, put a drop of water in the yolk, and brush the dough with egg yolk. Lift the parchment containing the galette and place it on a cookie sheet. Pour the lemon juice, cornstarch, and honey mixture evenly into the middle of the galette to coat the blueberries. Put it immediately into the oven (before the wet ingredients soak the dough) and bake for 30 minutes or until golden brown.

Upon removal from the oven, allow the galette to cool for 5 minutes and then slide it off onto a plate for serving.

If you eat wheat, you can make a traditional whole wheat crust rather than the gluten-free version. It will be easier to work with, but just follow the same directions.

Eat well, be well, live deliciously!

Nigerian-Style Jollof Rice

A popular, standard dish in West Africa, jollof rice originated among the Wolof people of Senegal and spread to many other countries in West Africa, including Nigeria. I first read about it in a novel by a Nigerian author and it sounded so delicious that I had to find out how to make it. Although it is often made with chicken or fish, this is a vegetarian/vegan version that I enjoy.

Ingredients

 

1 c. uncooked brown basmati rice

½ c. wild rice

½ c. finely chopped onion

½ c. finely chopped red pepper

15 oz. (one can) diced tomatoes or two large chopped fresh tomatoes

3 tbsp. tomato paste

3 tbsp. olive oil

1 c. coconut milk

2 c. vegetable broth (vegetarian soup stock or substitute water)

2 crushed cloves of garlic

1 tsp. thyme

1 tsp. paprika

1 tsp. coriander

¼ tsp. black pepper

¼ tsp. nutmeg

A couple of shakes of habanero pepper sauce (optional)

15 oz. artichoke hearts (optional)

Directions

For the vegetable mixture, finely chop the onion and pepper and lightly cook them in the oil for 5 minutes over medium heat then turn the heat off. Finely chop the tomatoes. Crush the garlic. Add the tomatoes, garlic, and tomato paste to the onion and pepper.

Bring the vegetable broth to a boil and add the rice, the coconut milk, the vegetable mixture, and the spices. The habanero pepper sauce can be added while cooking or it can be kept aside to be added later according to how spicy each person wants their own rice.

Cook the rice, covered, on a very low temperature until all the liquid is absorbed (about 45 minutes). Fluff with a fork and allow to sit for 5 minutes. If you add artichoke hearts, put them into the rice for the last few minutes of cooking to warm them up.

Garnish with fresh cilantro if desired. For those who eat cheese, this dish is delicious with grated cheddar cheese melted on top.

Eat well, be well, live deliciously!

Stuffed Grape Leaves (Dolmas)

Dolmas are perfect finger food for parties, an excellent snack, or they can be served as a main dish.

Ingredients

2 c. cooked long-grain brown rice or brown Basmati rice

¼ c. pine nuts

1 crushed clove of garlic

3 tomatoes

2 tbsp. olive oil

1 tbsp. fresh lemon juice

2 tbsp. fresh Greek oregano

1 tbsp. fresh basil

½ tsp. onion powder

¼ tsp. black pepper

35 canned grape leaves (15 oz. jar)

¼ c. water or vegetable broth

Directions

Preheat the oven to 350°. Coat an oblong baking dish with olive oil.

If the rice is not yet cooked, then cook the rice – 1c. of dry rice will yield 2 c. cooked rice. Chop the tomatoes into small pieces and combine with crushed garlic. Chop the oregano and basil as finely as possible. Add all the other ingredients to the tomatoes and combine with the rice. This is the filling.

Gently separate the grape leaves without tearing. Put a spoonful of filling into each grape leaf at the stem end and roll them tight, folding the sides as you go so the filling will not fall out. (You may need to cut off protruding stem.) Place the rolled grape leaves in the greased baking dish. Pour the water or vegetable broth over them.

Bake covered at 350° for 20 minutes.

Eat well, be well, live deliciously!

Middle Eastern Swiss Chard Soufflé

This soufflé incorporates many classic Middle Eastern ingredients found in Palestinian and Israeli cooking. The flavor reminds me a bit of spanakopita. Since I don’t eat filo dough because of the gluten, I love to do this soufflé for that Mediterranean-type meal.

Ingredients

5 eggs (yolks and whites to be separated)

½ cup mayonnaise

4 tbsp. brown rice flour

1 tsp. baking powder

½ c. finely diced onion

2 large crushed garlic cloves

4 oz. crumbled goat feta cheese

1 large bunch of Swiss chard (about 8-10 leaves)

½ c. chopped parsley

¼ c. chopped cilantro

1 tsp. dill

½ tsp. black pepper

salt to taste

2 lemons

Directions

Preheat the oven to 350°. Pull the central stems from the chard and chop it into small pieces. Do this by placing about 3 leaves together, rolling them up, and cutting across in thin strips, then cutting through the strips perpendicular to chop them down smaller. Chop the parsley, cilantro, and onion. Put the chard, parsley, cilantro, and onion into a large vegetable steamer in a large stew pot (it’s OK if some of the veggies fall over into the water below but try to keep as much as possible out of the water to retain minerals). Make a little well in the top of the vegetables and put the crushed garlic in it. Steam the vegetables for 4 minutes.

Separate the yolks and whites. Place the whites into a mixing bowl by themselves to be used shortly. Note that this recipe only works if the eggs are cold because the egg whites will need to be beaten stiff. The yolks go into a mixing bowl to be blended with the other ingredients.

Combine the egg yolks, mayonnaise, flour, baking powder, dill, and pepper in a mixing bowl. Press all liquid out of the vegetables, then add them to the egg yolk mixture. Blend all the ingredients well. Fold in the crumbled feta so that it is evenly distributed.

Shake a little salt into the egg whites as this will help them beat up fluffy. Beat them on high until they are stiff and stand in peaks when you lift the beaters out. Grease a deep eight-inch round casserole dish. Add the egg whites to the mixture of other ingredients and fold them gently together in a sort of sudsy soup.

Bake for 45 minutes at 350°. Check to be sure the soufflé is done by inserting a knife in the middle. It should come out clean with no gooey mixture stuck to it. Bake for longer if the soufflé is not done. You have to serve the soufflé immediately if you want it to be admired for its fluffy appearance because it will drop swiftly, but it will still taste delicious after it drops.

Cut the lemon into wedges and serve on the side. Squeeze a little lemon on your portion of soufflé for a slice of perfection.

Eat well, be well, live deliciously!

Acorn Bread (Gluten-Free)

Refer to the recipe entry explaining how to make acorn meal. This is a variation on a cornbread recipe that includes acorn meal, which gives the bread a distinctive unusual nutty flavor.

Ingredients

½ c. acorn meal

¾ c. yellow cornmeal

¾ c. brown rice flour

¼ c. flax seed meal

2½ tsp. baking powder

1 tsp. baking soda

½ tsp. salt

4 tbsp. maple syrup

2 eggs

1½ c. plain yogurt

¼ c. water

¼ c. butter

Directions

Combine the dry ingredients and blend well. Beat the eggs. Melt the butter. Combine the wet ingredients. Put the wet ingredients into the dry ingredients and blend just until moistened and no dry pockets of dry ingredients remain.

Put the batter in an eight-inch square baking dish. Bake in a pre-heated oven at 425º for 25-30 minutes. Insert a knife to see if it’s done and continue to bake for a few more minutes if the inside is still wet.

Eat well, be well, live deliciously!

Acorn Meal

I find it comforting to know that if all the systems collapse and I have to forage in the woods for food, I know how to make acorns edible. On the other hand, it would be much more difficult to do render acorns edible without my food processor and oven. Acorn meal is an exotic and flavorful addition to a number of recipes. Refer to my acorn bread recipe for a basic use for acorn meal.

To make acorn meal you first collect acorns. The smaller the cap, the less bitter the acorn. To begin with, you pound the acorn with a hammer to crack it open and then you remove the outer shell. Once you have a stack of inner acorn meat, you throw that into your food processor and spin it until it is ground down into a fine meal.

Next you must leach the acid out of the acorns so that they are no longer bitter. Put approximately 1 cup of acorn meal into a jar and cover it with approximately 2 cups of water. Put a cloth napkin over the top and hold it in place with a rubber band. Let the acorn meal stand in the water. The Natives would leach the acid out of acorn meal in the old days by letting it sit in a flowing stream of clean water. It takes about a week to remove the acid from the acorn meal. Change the water at least once every day. Twice is better. During the course of the week, the water will become clearer. You can take a little taste of the acorn meal to see if it tastes bitter, but after a week of soaking in the water, the acorn meal should be relatively free of acid.

Spread the acorn meal out on a cookie sheet lined with parchment paper. Put it in the oven on a very low temperature, about 150° or 175°, for 3-4 hours until it is dry. It will turn dark in color. You can also put the acorn meal on top of a wood stove for a couple of days to dry out slowly, or use a food dehydrator to dry it. Once it is basically dry, throw it back into the food processor to separate out the individual pieces. Store it in the freezer so that it doesn’t lose nutritional value. 

Eat well, be well, live deliciously!

Sea Palm and Tofu in Coconut Milk

Sea palm is a form of kelp that is found only off the coast of Northern California. (It is available from the Mendocino Sea Vegetable Company—I don’t know where else to get it.) I feel fortunate to live in the “home” of sea palm and so I have it readily available. If you are skeptical about eating seaweed in anything other than sushi, then try this recipe. You will likely find yourself pleasantly surprised. Because the recipe includes coconut milk, honey, and apple, it is a little sweet and so it might appeal to children who otherwise would have nothing to do with a seaweed dish. For those who find the texture of the sea palm jarring, I suggest that you cut the strands down into smaller pieces. The flavor (and nutritional value) of the sea palm is sensational. 

Ingredients

½ oz. dried sea palm

¼ c. apple juice

5 oz. firm tofu (cubed)

1 c. coconut milk

¾ c. grated carrot

1 medium apple, cored and grated

¼ c. chopped scallions

2 tbsp. finely chopped ginger

2 tsp. honey

1 tbsp. tamari sauce (non-wheat for the gluten-free)

2 tbsp. chopped fresh chives

2 tbsp. chopped fresh Thai basil

¼ tsp. nutmeg

¼ c. slivered almonds 

Directions

Soak the sea palm in the apple juice for 20 minutes to rehydrate it. Grate the carrot and apple. There is no need to peel the apple. Remove the core but leave the skin on.

Combine the scallions, ginger, honey, tamari, chives, basil, and nutmeg and simmer them together for 8 minutes in the coconut milk (moderate heat). Add the sea palm and apple juice and simmer for another 8 minutes (low heat). Then add the grated carrot and apple and the cubed tofu and simmer over low heat for another 10 minutes. Additional apple juice can be added (a little at a time) to keep the dish from becoming too dry.

Sprinkle with slivered almonds before serving. This dish is especially delicious when combined with a wild rice, such as black japonica or red rice.

Eat well, be well, live deliciously!

Spaghetti Squash with Mushroom Sauce

Spaghetti squash is an extraordinarily satisfying substitute for pasta. This is good news for those who wish to avoid pasta to lose weight or reduce consumption of grains for other reasons. The recipe that follows can be made with your favorite tomato sauce (as written) or with other types of sauces, such as pesto or simply olive oil with crushed garlic. I have not provided a recipe for tomato sauce here since there are so many varieties of tomato sauce to choose from. Just pick one of your standards.

Ingredients

1 spaghetti squash

3 c. (24 oz.) tomato sauce of your choice

2 tbsp. olive oil

8 oz. baby Portobello mushrooms (chopped)

1 tsp. oregano

1 garlic clove (crushed)

6 oz. grated parmesan cheese

Directions

Preheat the oven to 350˚.

Cut the squash in half lengthwise and scoop out the seeds and the first layer of strings. The spaghetti squash is a tricky squash to “clean” prior to baking because it is stringy by nature. You want to remove the tough strings at the core, but you don’t want to dig out the flesh of the squash, which is what you will bake and eat. Put the squash halves upside down on a cookie sheet with a little water in it (up to about ½ of an inch). Bake at 350˚ for 30-40 minutes (depending on the size of the squash) or until the squash is clearly soft when pierced with a fork. Check frequently after 30 minutes in the oven so as not to overcook. Once the squash has cooled enough to handle, scoop out the squash meat and toss it in a large bowl. Separate the strands so that it resembles spaghetti.

While the squash is baking, cook the mushrooms. Heat the olive oil in a frying pan for one minute on high heat and then turn the heat down to medium. Sauté the chopped mushrooms, crushed garlic clove, and oregano in the olive oil, drizzling in a little water as needed to prevent the mushrooms from drying out. The mushrooms will cook for approximately five minutes, until soft but not rubbery. Stir frequently.

When the spaghetti squash is done, warm the tomato sauce in a pot over low heat until it is hot. Add the mushrooms to the sauce and fold them in. Pour the tomato/mushroom sauce over the spaghetti squash and serve. Sprinkle parmesan cheese on top.

Eat well, be well, live deliciously!

Kale Chips

Lately it seems like kale chips are the next big thing. I confess that I love them but I won’t buy them since they’re so expensive. I tried making them in my oven and they sometimes work and sometimes don’t, depending on how wet they are. The most reliable and efficient way to prepare kale chips is in a food dehydrator. Here’s a simple recipe.

Ingredients

2 bunches of kale

5 tbsp. olive oil

2 tbsp. tamari

1 tbsp. Braggs Amino Acids
1 tbsp. Worcestershire Sauce (I use The Wizard's Organic Vegan Gluten-Free)

1 tsp. onion granules

1 tsp. garlic powder

salt (optional and to taste)

¼ c. nutritional yeast

Directions

Clean the kale and remove the stems. Put the kale through a spinner and/or blot dry with dish towels to be sure it is dry. Tear the kale into pieces. I tear the kale away from the stems in what I judge to be bite-sized pieces. Put the kale into a very large bowl with plenty of room. Set the kale aside.

Combine all the wet ingredients in a measuring cup, beginning with the olive oil. DO NOT include the nutritional yeast, which will be sprinkled on at the end; so set that aside. These ingredients will be the coating. Stir them together until well-blended.

Stir the onion granules, garlic powder, and salt on the kale and stir it around. Pour the coating over the kale and turn the kale with a large spoon repeatedly until it is entirely coated. Be sure to pull up coating from the bottom of the bowl and work it into the leaves.  

Place the kale on lined dehydrator trays and sprinkle nutritional yeast on top of the kale. Set the dehydrator at 125°. The kale does not need to lay flat. Allow to dehydrate for about 12 hours (overnight works well).

Store the kale chips in an airtight container or bag. I put a desiccant packet or two in the container to keep it dry.

Eat well, be well, live deliciously!

Applesauce Cake (and Muffins)

This applesauce cake is a fruit-full variation on the old-fashioned spice cake. It can be made with whole wheat flour or it can be made gluten-free as described below. You can also use this recipe to make applesauce muffins.

Ingredients

1 c. applesauce

½ c. honey

¼ c. oil (for a richer cake substitute melted butter)

2 eggs

2 c. whole wheat flour (for gluten-free use 1 c. brown rice flour and 1 c. teff flour)

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. salt

¼ tsp. allspice or cloves

½ c. raisins (optional)

½ c. chopped walnuts (optional)

For topping (optional)

¼ c. wheat germ

½ c. applesauce

¼ c. chopped walnuts

Directions

Preheat the oven to 350° and grease a 9”x9” baking dish.

Beat the eggs. Combine the wet ingredients (applesauce, honey, oil, eggs) in a mixing bowl and blend well. Combine the flour, baking soda, cinnamon, salt, and allspice/cloves in a separate bowl. Gradually mix the dry ingredients into the wet ingredients and blend well. Once the ingredients are thoroughly blended, fold in the raisins and/or walnuts if you wish to include these.

Pour the batter into the baking dish. Using a tablespoon, gently dollop applesauce across the top of the mixture (do not stir down into the batter) and then sprinkle the wheat germ and chopped walnuts on top.

Bake the cake for 40-45 minutes at 350°. If you use this recipe to make muffins then bake them in a muffin tin for 20-25 minutes at 350°. (This recipe will make about a dozen muffins.) If you use the gluten-free version then baking time will need to be a little longer. Cake or muffins are done when a knife inserted comes out clean.

Eat well, be well, live deliciously!