"anna's gf organic crackers" - my new business

Apparently, my friends this I should drop what I'm doing and go into the cracker and olive tapenade business. I was pretty flattered, so I thought i should share more crackers and different olive dip recipes with you..

These are the same crackers as these Hanukkah ones, but I didn't roll the dough out as thin, and they turned out so much better! They are also super small.. I decided to go OCD with the smallest heart shaped cookie cutter I own. They had the perfect crunch and just the right amount of air inside.

The new olive tapenade is just like the last one with the addition of roasted red bell peppers and capers. I doubled this recipe, because I had a lot of people over to play an intense game of Cranium.. and I knew we would need the extra olive brain power.

Here's the base:
1 can of black olives, no juice.
2 tbsp lemon juice
3 tbsp olive oil (or EVOO as the cool kids say)
some fresh oregano
3 cloves of garlic

There are so many different things you can add to this!
Here's a list to get your creativity flowing..
-capers and roasted red pepper
-anchovies and kalamata olives
-rosemary, thyme, and lemon zest
-artichoke hearts, basil capers, and orange zest
-avocado, seeded tomato, and cilantro

Basically, you can't go wrong. Let me know what you add.. and we can go into the business together :)

a paleo's dinner plate (and paper writing procrastination)

I'm not sure if I was hungry, or if I just didn't want to write my final paper.. (it's finals week for those of you who aren't in school..) I'm guessing both.

Dinner tonight:
Steamed broccoli, green beans, and kale with chicken (leftover from the stock) & topped with a sweet and sour sauce. Yes... A store bought sauce (it's finals week!).. but all the ingredients were kosher.


It's the next day.. I'm editing this post to include my paper, because I wrote it on the subject of chicken soup. Yes! I finished it. It was my final art history assignment, and the project was to prepare a PBS documentary on American visual culture.. The main part of the assignment was to include 5 items from at least three different generations of time, for the documentary to follow. If you feel like reading a 9 page paper, click here... ha. I accidentally wrote "cluck here" ... I should have left it because it was such an awesome typo. Speaking of typos.. don't mind the few in the paper. I just found them, but have already turned it in :( oops.

sally fallon's chicken stock

This chicken stock is the concentrated and even more nourishing version of the other broth I have posted. This is Sally Fallon's chicken stock, which probably means - it's my great great great grandmother's chicken stock too. I've only added my commentary.

Ready for the best tasting soup of your life?
1 chicken (whole is best..)
gizzards from 1 chicken (optional)
2 chicken feet (you can find these at an Asian market.. because Asians know better)
4 quarts filtered water
2 tbsp vinegar
1 large onion, chopped
2 carrots, peeled and chopped
3 celery sticks, chopped
1 bunch parsley

Cut the chicken into pieces, even cut the wings and neck into pieces. Place the chicken in a stock pot with all the ingredients except the parsley. Let stand for 30 minutes to 1 hour.. Then bring to a boil. Remove scum that rises to the top, then reduce heat and simmer for 6 to 24 hours. The long you cook, the richer the flavor.
10 mintues before you finish add the parsley. This is an easy step to forget - but it adds important mineral ions to the broth. Remove the chicken with a slotted spoon, let it cool, and keep the meat for tomorrow's soup, chicken salad, enchilada, sandwich, or curry.
Strain the stock into a big bowl and reserve in the fridge until the fat collects and congeals on top. Then you can easily remove the fat and store the stock in the fridge or freezer.
Good job!

confession. (1)

Flourless chocolate cake and vanilla bean ice cream at our local fancy restaurant.
Sometimes.. it's just worth the pain.

hanukkah crackers and olive dip

I took a break from the Hunt + Gather diet tonight to make these crackers.. I'm thinking I'll be adding some more grains back in my diet.. slowly. These crackers should be made all the time.. not just for Hanukkah. Same with the dip. YUM.

Crackers:
1 cup GF all purpose flour
1/4 cup buckwheat flour
1/4 cup + 2 tbsp almond milk - you can use water if you don't have nut milk.
1/2 tbsp apple cider vinegar

Mix the flours, then add the milk and vinegar and mix until just combined. Let it sit for 20 minutes or so..

Oven! 350.
then, add:
1/4 tsp baking soda
3/4 tsp baking powder
1/4 heaping tsp salt

Fold the new ingredients into the dough until thoroughly incorporated.. Then roll it out. I used parchment paper because I don't have a nice counter top. And cut into the shapes you desire..
Place the raw biscuits on a cookie sheet and pop them in the oven for 20 minutes.

Now for the Olive Dip:
1 can of black olives, san the juice.
2 tbsp lemon juice
3 tbsp olive oil (or EVOO as the cool kids say)
some fresh oregano
3 cloves of garlic

Mix all ingredients together in a food processor or blender, then serve topped with smoked paprika. (surprise)

This appetizer is so easy, impressive, delicious.. oh.. and pretty darn good for you.

Enjoy :)

i miss jam + toast

So - I made some crackers.. with a variation of the bread used for the breakfast of the hypoallergenic gods.

It's actually the exact same recipe, but I was running low on almond flour, so I used 1/2 a cup of that plus 1/4 cup of hazelnut meal. And I left the oil out.. so they'd be more cracker-like. I rolled the dough a little flatter than last time, and baked them at 350 for 20 minutes. These held together much better than last time, and I think it's because they were more like thick crackers than biscuit bread.

A minute after they came out of the oven, I indulged myself by eating half of them with St Dalfour's Red Raspberry & Pomegranate fruit spread. mmmm.. The recipe makes about 14 crackers.

1/2 cup almond flour
1/4 cup hazelnut meal
1/4 cup buckwheat flour
1/4 coconut flour
1/4 cup + 2 tbsp almond milk - you can use water if you don't have nut milk.
1/2 tbsp apple cider vinegar

Mix the flours, then add the milk and vinegar and mix until just combined. Let it sit for 20 minutes or so..

Oven! 350.
then, add:
1/4 tsp baking soda
3/4 tsp baking powder
1/4 heaping tsp salt

Fold the new ingredients into the dough until thoroughly incorporated.. Then roll it out. I used parchment paper because I don't have a nice counter top. And cut into the shapes you desire..
Place the raw biscuits on a cookie sheet and pop them in the oven for 20 minutes.

Enjoy!

a beet soup story - and a delicious afternoon.

I was going to make a different soup today.. until I went to the farmer's market and bought these beets.. I remembered a recipe I read from Deborah Madison's Kitchens Cookbooks (and changed it of course). These beets were so beautiful.. and the soup was described by my lunch guests as "earthy-sweet," "soul-quenching," "homemade," and "ephemeral," with a "tropical-evergreen splash."
I especially like that this recipe uses the entire beet - the roots, stems, and leaves. There are two steps to this dish.. Making the stock, then the soup - but overall, it's pretty simple. I did it.

Ingredients for stock:
1 tbsp olive oil
1 cup leek greens and roots, well washed
1 onion, sliced
1 carrot, chopped
1 celery rib, chopped
3 bay leaves
pinch of dried thyme, or a fresh sprig
few pinches of dried oregano, or a fresh branch
3 cloves garlic, smashed
stems from 1 bunch of red beets
handful of lentils
1 tsp sea salt
6 cups filtered water

Ingredients for soup:
2 tbsp olive oil
3 small leeks (I just used one big one), sliced into rounds
1 onion, finely diced
2 smallish carrots, thinly sliced
6 small beets (or one bunch from the farmer's market), peeled and cut into wedges a scant 1/2 inch wide
3 small bay leaves
1/2 tsp dried oregano
pinch of ground allspice or anise seeds (I used the anise..)
a couple more garlic cloves, minced
sea salt and ground pepper
1 tbsp honey

Ingredients for topping:
beet greens, chopped
1 lemon, quartered
Once you've collected all your ingredients, and you'll probably already have most of them.. All I needed to buy were the beets.. and I was out of yellow onions, so I needed those anyway... you can begin.

I think I'll just paraphrase/quote Deborah Madison.. (it's on page 185 of her book Vegetable Soups)

"1. To make the stock, heat the oil in a pot, add leek greens and roots, onion, carrot, celery, herbs, and garlic. Give everything a stir and cook over high heat, stirring frequently, until the vegetables take on a little color. Add the rest of the stock ingredients including the salt and water. Bring to a boil, then lower heat simmering gently for no longer than 30 minutes (it will go from red to brown at this point). As you peel the beets, be sure to add the peels, along with any other vegetable trimmings along the way."

"2. While the stock is cooling, heat the oil in a wide soup pot. Add the soup vegetables, bay leaves, oregano, anise, and garlic. Stir to coat then cook over medium heat for 12-15 minutes. Add a pinch more salt, the honey, and then strain the stock directly into the soup pot. Simmer partially covered until the beets are tender but not mushy, 20-25 minutes, Taste for salt and season with pepper."

"3. Cook the beet greens in a little water with a pinch of salt until tender, 3 to 4 minutes, then drain. Ladle the soup into bowls and add a clump of greens to each. Serve with lemon on the side..."

(Ingredients I took out were a can of organic diced tomatoes, sour cream, butter, & brown sugar - encase you wanted to know what you were missing)

coconut chicken soup

I promise not to take recipes straight out of other cookbooks too often.. but when I find one that fits all of my requirements, it's too exciting not to make it.. then tell you about it. Especially when it's as "simple" and yummy as this one.

I've probably had my fair share of publicity today in my local newspaper.. but I thought I'd share it here too.. because I'm a rock star. Marcia Vanderlip wrote this story about my food life and there are some great photos (like this one of kale chips) by Gerik Parmele too - much cooler than the ones I take for this blog.


So - back to the usual talk - this coconut chicken soup started 2 days ago - when I bought a chicken. I had to wait 24 hours for it to thaw in the fridge, then I went ahead and made a 15 hour chicken broth Sally Fallon would be proud of. I made chicken broth according to her recipe this time, on page 124. Oh - get this book (Nourishing Traditions) by the way.. Sally's the foodie's new Julia.

SO! After basically another 24 hours of making chicken broth, I finally got down to making her coconut chicken soup (pg 198) - which serves 4.

1 quart chicken stock
1 1/2 cups whole coconut milk
1/4 tsp dried chile flakes
1 tsp freshly grated ginger
juice of 1 lemon
sea salt to taste several
green onions, chopped very fine
1 tbsp cilantro, chopped very fine as well.

Bring stock to a boil, skim any foam that rises to the top and add the coconut milk, chile flakes, ginger, and lemon juice. Simmer for about 15 minutes. Season to taste with salt, ladle into bowls, then garnish with green onions and cilantro. Enjoy!

lemon poppy seed macaroons

(Makes 12 mini cupcakes.. )

These mini coconut delights originated from the Healthy Indulgences blog.. She used some things I left out, and I added the poppy seeds, lemon zest, and applesauce. They are perfectly sweet.. with barely any sweetener, and without a topping :) I thought I was just making cupcakes when I started.. but when I tasted them I thought - Macaroons!!! Since I found out I was severely allergic to eggs (especially the whites) I got sad every time I saw the macaroons at the store - because the ingredient list is so simple! (coconut, egg whites, honey) Now - I have something to satisfy my macaroon craving - that keeps my body happy. I hope this recipe makes you happy too..

Oven! 325.

1 tbsp coconut oil - melted
2 tbsp hazelnut meal (or almond flour) packed
1 tsp vanilla extract
1 cup unsweetened shredded coconut, ground to a meal (use a coffee grinder)
½ tbsp sifted coconut flour (I halved a recipe.. sorry)
2 tbsp coconut milk
2 tbsp honey (vegans, you know what to do)
Pinch sea salt
6 tbsp applesauce
1 tsp gf aluminum-free baking powder (a little less wouldn't hurt.. )
1 tsp poppy seeds
¼ tsp lemon zest (zest 1 small lemon)

Mix all dry ingredients in one bowl, wet in another, and then mix them together.
Spoon the batter into the muffin tin and bake for 20 minutes.
Let ‘um cool, and then place in fridge for at least 1 hour to let them set up. If you skip this step, they’ll pretty much fall apart in your hands because they’re so soft. (Still edible however.. I should know)

roasted pomegranate

Straight from one of Williams-Sonoma's cookbooks .. So, I guess I wasn't very creative this time, but I'm saving you from buying a cookbook. I imagine I'd make some friends if I served this 1/2 a pomegranate as an appetizer.

The book says 400, but because there's olive oil involved, I say Oven! 350. and I added 10 more minutes to the cook time.
Split a pomegranate in half and drizzle with olive oil, lemon juice, and honey.
Cook for 30-35 minutes at 350.
Serve with a sprinkle of salt and fresh mint.

bellissimo!

breakfast of the hypoallergenic gods

Oh mio dio.. holy.... shhhhiip! This was a very special breakfast.. We had some smoked salmon waiting for us to do something special.. and this is what we did.

We layered red onion, avocado, lox, and sauteed spinach, garlic, and leeks on top of a buscuit made of almond, buckwheat, and coconut flours.. It was actually a very simple meal to make - and it tasted like something you'd splurge on at a 10 star restaurant.. (san the poached egg.. if you're not allergic to eggs, do me a favor - and eat a poached one on top of this for me)

Step one: The biscuits are a version of Kimi's on the Nourishing Gormet:
I halved the recipe and changed the flours used.. this whole breakfast serves 4 (even though only 2 of us ate it.. we are now.. too full..)

So! The night before (or earlier that morning..)
3/4 cup almond flour
1/4 cup buckwheat flour
1/4 coconut flour
3 tbps coconut oil
1/4 cup + 2 tbsp nut milk (I had hemp on hand) - you can use water if you don't have nut milk.
1/2 tbsp apple cider vinegar

Mix the flours, then cut the coconut oil into the flour with a fork and knife - until the coconut oil pieces are the size of peas.. Then add the milk and vinegar and mix until just combined.

Oven! 350.
The next day (or later that morning) add:
1/4 tsp baking soda
3/4 tsp baking powder
1/4 heaping tsp salt

Fold the new ingredients into the dough until thouroly incorporated.. Then roll it out. I used parchment paper because I don't have a nice countertop. And cut into the shapes you desire.. Kimi uses a pizza cutter to make an easy grid, but I really wanted to use my foot shaped cookie cutter. So that's what I did.
Place the raw biscuits on a cookie sheet and pop them in the oven for 20 minutes.
They are delicious, but a bit crumbly.. hey - they're grain and gluten free.. what do you expect?

While they're in the oven, slice up some garlic (2 cloves), a bit of leek, and sauté that with spinach.. When it's done just cover it to keep it warm.

The last step is thinly slicing the red onion, thickly slicing the avocado, opening the package of lox.. then stacking everything together.. enjoy!

delicious avocado soup

I got this recipe from a book called The Anti-Inflammation Diet and Recipe Book. There are many recipes in there that I don't even have to alter at all to fit into the Hunt & Gather thing I'm on right now..

Page 206..
This recipe is ridiculously easy, extremely fast, and soo yummy. (oh, and healthy too? It just doesn't get better than this.)

2 medium ripe avocados
2 cups almond milk
1/2 tsp cumin
1/2 tsp ground giner
1/2 tsp salt
1 clove garlic, minced

Mash avocados in a pan. Then add the rest of the ingredients. Stir well then blend!
This soup tastes delicious hot, warm, room, or cold..
I topped mine with some smoked paprika and a tortilla that I brushed with olive oil, sliced, and popped in the oven for a few minutes until crispy.. Use whatever kind of tortilla fits within the confines of your diet - there are so many different kinds!
Enjoy! (Serves 3-4)

butternut pecan baby cakes

This recipe evolved from a pancake recipe from the Spunky Coconut's blog, and now it's a cake batter-like cookie for the fall.

Oven! 350.

Mix (or puree) the wet ingredients:
1 banana - mashed
1 tbsp ground flax seed mixed with 3 tbsp warm water
1/2 cup butternut squash - puree
2 tbsp coconut milk
2 tbsp honey
1/2 tbsp vanilla
1 tbsp coconut oil - melted

Then add the dry ones:
3 tbsp buckwheat flour
1/2 cup almond flour
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup pecans - chopped

Scoop out onto a cookie sheet, and place a full pecan on top of each one..
Bake for 15 minutes!
Then let them cool.. and they're even better and more cookie like once they've been in the fridge for a while.

banana newtons

Ready for another dessert that's sugar-free, grain-free, egg-free, dairy-free, soy-free?
This is a twisted version of the Spunky Coconut's banana bread recipe..
I made them for a dinner party I'm going to tonight.. I'm afraid I only have 1/2 as many left as I meant to bring.. oops! Maybe they won't read this blog :)

Oven! 350.

1 mashed banana

2 "eggs" (aka: 2 tbsp ground flax seed mixed with 6 tbsp hot water)

3 tbsp honey

1 1/2 tbsp coconut oil (melted)

1/4 tsp sea salt

1/2 tsp cinnamon

2 tbsp tapioca flour

1/4 cup coconut flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 cup chopped walnuts (I used hazelnut meal.. mmm)

Mix the wet and dry ingredients separately, then combine.. stir stir taste stir taste.
This is something you can put in a loaf pan.. but I wanted something more fun, and finger friendly.
So, I put a piece of parchment paper on a cookie sheet, and spread this sticky dough out to the thickness I wanted. About 1/2". Pop in the oven for 30 minutes..
Then remove from the oven, and cut into the shapes you desire.. and put it back in the oven for 15 minutes.
Enjoy!

chimichurri

Here's a delicious dip/topping for ALL kinds of meat and bread.. This is a recipe from my Argentine grandmother. I used to eat it on a french roll with chorizo as a kid.. and that was amazing. Tonight I made some and ate it on top of some cedar smoked salmon. Not the traditional way to eat chimichurri, but it didn't matter :)

A bunch of parsley (chopped super small)
A 3, or 4, or 5 cloves of garlic (minced)
The juice of a lemon
Salt (to taste)
Oil (I used a mixture of olive and flax seed oils.. but only because I didn't have grape seed oil.. which is what my grandmother uses.)

There are many many chimichurri recipes online.. and I recommend trying them! Have a different recipe every time.. until you find your absolute favorite.

a seasonal lunch

Today for lunch.. I reheated some butternut squash soup (from Elana's blog) and sauteed a carrot, 1/2 a leek, and some fresh rosemary and sage..
Then.. after taking this picture, I took thought to just dump the veggies into the soup. Yum. ah.
What did you eat for lunch today?

apple almond butter bites

It's fall :) So here's an apple treat. I love that no honey is needed.. the apple is enough. I admit in advance.. these are a little messy.. They aren't as solid as a conventional cookie.. but hunters and gatherers didn't eat cookies. So. I'm ok with the messiness.

1 smallish apple (sliced super small.. or grated - come to think of it - grated would work way better.. next time!)
1/4 cup almond butter
1/4 cup shredded coconut
1/4 tsp vanilla
1/4 tsp cinnamon

Mix! I found it easier to use my bare hands.. then mush it down into a loaf pan and pop it in the freezer for 20-30 minutes. Cut it up into any size or shape you'd like :)

I realize this is just a tasty mix of good ingredients.. and it doesn't really matter what you do with it. You can put it on top of a crust and bake it.. you can eat it with a spoon out of the bowl - like charoset.. or like the way I eat almond butter.. which is the same. with a spoon. But the frozen bites are a little classier. Or.. you can mix all the ingredients together minus the apple and serve it as a dip or a spread, with the apple.

my "bread & butter" paleo style

So.. I don't know why I didn't stop to think about all the foods that fell under the category "nuts & seeds" when I went on the Hunt + Gather diet.. because Amaranth, Buckwheat, Tapioca, and Quinoa ALL fit. Ha! I was so excited when I found out that I made some bread.. even though it was already 11 on a school night, and I wasn't hungry one bit. I guess my mind was.

Here's my paleo style bread.. adapted from Elana's recipe

1 1/2 cups almond flour
1 cup buckwheat flour
1/2 tsp salt
1/2 tsp baking soda
3 tbsp ground flax seed mixed with 9 tbsp warm water
1 tbsp honey
1/2 tbsp apple cider vinegar

Oven! 300. Mix the flax seed and water and let sit until thick. Combine the flours, salt and baking soda in a bowl. Mix honey and apple cider vinegar into the flax seeds and then mix this into the dry ingredient bowl. Mix mix mix.. I made sure it was all blended together with my hands.. and then put the dough into a well greased loaf pan and bake for 45-55 minutes.

The "butter" is not butter at all... Actually someone on a Hunt + Gather diet can eat healthy butter.. but I am staying away from all dairy products. So, this spread is simply pureed roasted cauliflower.

Toss cauliflower with olive oil salt and pepper, then roast, covered at 350 degrees for about 45 minutes. Then puree.. I added a little more olive oil at this point to make it smoother - and wa-la!

healthiest ever, primitive pumpkin pie

Are you on a primitive (Hunt + Gather) diet? Are you sad you won't be able to eat pumpkin pie this year? Well.. this one's for you. I know.. save your applause. I don't need a favor in return - just pass it forward.

The crust:
1/2 cup coconut flour
1/2 cup shredded coconut
1/4 cup ground flax seed
3/4 cup hot water
1/4 cup coconut oil, melted
2 tbsp almond butter
1/4 tsp salt

Oven! 350. Melt the coconut oil. Mix the ground flax seeds with the water and let sit until thickened. Mix the dry ingredients, then add all the wet ones. Roll it into a big ball and place on a sheet of parchment paper that's been taped to the table. Place another piece of parchment paper over it. Roll the dough out with a rolling pin. Take the top sheet off, and slide the bottom paper with the flattened dough right into a 9" x 13" pan. Poke with a fork.. all over, and bake for 10 minutes.

(caught stealing)

The top:

2 cups pumpkin puree (you don't need a can.. just a pie pumpkin)
4 tbsp arrowroot powder
1/2 cup coconut cream (the coconut milk separated into cream and water.. I think by sitting still on my shelf for so long - along with the lack of preservatives)
6 tbsp honey (vegans.. you know what to do)
2 tsp vanilla
1 tsp pumpkin pie seasoning

Mix all ingredients and spread on top of the baked crust. Good work! It's all easy from here. Just bake at 350 for 50 minutes.
Then let it cool, and cut into squares. (I put a small bit of coconut cream on top) This way you can serve it at a big party.. and you don't need forks or plates! And you can eat a bunch of them and it's still probably less than eating a piece of pie! But it's ok.. because it fits under the ridiculously harsh restrictions of the Hunt + Gather diet. Go you. Anything's possible.

(food porn)

AA soup (avocado almond)

Whoaza. What a delicious afternoon I've had.. because of this soup. Here's a recipe for 4 people to enjoy together.. It was inspired by a recipe in the book Vegetarian Bible.

Ingredients:
4 cups water
1 tbsp olive oil
2 onions, chopped
2 stalks celery, finely chopped
2 carrots, grated
4 cloves garlic, minced
2 bay leaves
1 cup ground almonds (I used my coffee grinder)
2 ripe avocados
2 tbsp lemon juice
1 tsp salt
sliced leeks to garnish

In a pot, saute garlic and onion in olive oil for a minute or two. Then add the celery, carrots, salt, water and bay leaf, and simmer for 30 minutes. Turn heat off.
Next mix in the ground almonds in and puree the soup - immersion style or whatever you have.
Then add the avocados and blend it again.
Stir in lemon juice and a pinch of salt and let it cool.. (or eat it warm if you want)
Saute the sliced leeks for the top and serve!

just give me what you got.

The farmer's market is so much more exciting than the grocery store.. the goods are always changing.

cabbage soup

I hear that cabbage is helpful in healing digestive problems.. so I made plenty of this yummy soup. It's simple to make, inexpensive, and doesn't create many dishes! There should be a category of meals like that.. so you can search for recipes that won't leave you at the sink for the rest of the night. Oh yeah... most people have dishwashers. nevermind.

This recipe basically came from here.

Ingredients:
3 tbsp olive oil
1 onion, chopped,
3 cloves of garlic, chopped
1 small head cabbage, cored and chopped in about 1” pieces (or 1/2 a big one)
2 cups almond milk (or any milk you want/can)
6 cups vegetable stock
2 tsp salt
1/2 tsp pepper
1/2 tsp dried rosemary

In the bottom of a soup pot, sauté onions, and pepper in oil until soft. Add cabbage and stir fry for a few minutes. Add almond milk and bring to a boil (just up to a simmer if using regular milk). Turn the heat down, add vegetable stock and salt, and simmer for 10 minutes.
Crush the dried rosemary and add to the pot.. Continue simmering for 10-15 more minutes.
Enjoy!

can't beat roasted vegetables.

oven! 350.
In an oven proof dish, toss cut vegetables in olive oil, and sprinkle with salt and pepper.
Cover with tinfoil and bake for 45 mintues.
You probably already knew how to do this - I was just reminding you of the option.

seasonal veggie stir-fry

Kale, the end of summer squash (on sale for not being perfect anymore), a pepper, some radish, garlic, and some more garlic, and olive oil. This is not a recipe. One shouldn't need a recipe to make a vegetable dish. In fact, some cultures don't use recipes - ever. My eastern doctor laughed when I asked him for a chicken soup recipe. I just thought that was interesting.
So far.. the hunt + gather diet is amazing.. ah-mazing.

cedar smoked salmon

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.....

1. 1 pound of Alaskan sockeye salmon, fresh, wild caught.. and 1 cedar plank.
2. In a dish, pour 1 tbsp of lemon juice over the fish, sprinkle with salt and pepper, then rub with 1 tbsp of olive oil.. let it sit in the fridge for 1 hour.
3. Get the fire ready.. outside. Just in case it wasn't obvious.. and soak the cedar plank in water for an hour too.
4. Put the fish, scale side down on the plank, and put the plank on the grill.. over smoldering coals. (if using an oven or gas, low and slow)
5. Cover and cook for 15-20 minutes. The fat should begin oozing out.
6. Done.

pumpkin pie seasoning

Tis the season for this season.

1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp ground ginger
1 tsp cinnamon

Hunt + Gather - the new diet.. for now.

So.. I'll just put it out there.
I have digestive.. issues. problems. uncomfortableness. sadness. Whatever you'd like to call it.
And many people do - but it's no fun to talk about.. so it can get to be a lonely disease. It doesn't get much press, I haven't heard of people walking for my cause. All I do see - are people going out to eat things that I can't.

This past year I read Jordan Rubin's book called Restoring Your Digestive Health, and it literally changed my life. At first, coming from a conventional diet - I thought he was totally extreme, and that I'd never be able to live in the way he was describing. But month after month, I found that I was doing and eating more of the things he was talking about - until I finally decided enough was enough with this digestive disorder - I was going to heal myself.

So - I managed my way through his "Guts and Glory" program which consisted of chicken soup, water with clay, and anti-inflammatory supplements.. but that was no fun. I did get better however, so - I need to give Jordan Rubin some props.

Also in the book he puts food in 4 categories, the "good," "not so bad," "bad," and the "ugly." Cute, huh?
So - instead of a diet of chicken soup - I'm going to stick to his "good" list. These are the foods that are easiest to digest because the human race has been digesting them from the time we came about. It's the hunter/gatherer diet. When I'm well again, I'll slowly work foods back in that were starting to appear in the human diet once pastoralism and horticulture appeared .. but I think this is going to work for now.

Here's the "good" list: (the edited version) - organic is a given

Protein:
-organic meat and fowl. (grass fed)
-game (venison, buffalo, elk)
-eggs
-fish with fins and scales
-organ meat (liver, heart)

Fats:
-raw goat milk butter
-coconut oil
-olive oil
-flax seed, cod liver, hemp seed, pumpkin seed, and hazel nut oils
-water packed olives, coconut, avocado

Dairy:
-cultured goat milk products like yogurt, creme bulgare, and kefir cultured for 30+ hours

Vegetables:
-raw, frozen, cooked vegetables
-unpasteurized fermented vegetables
-raw vegetable juices

Fruits:
-fresh, frozen or cooked fruits. Limit intake to 2 or 3 pieces a day

Sweeteners:
-raw honey (use moderately)

Nuts and Seeds:
-organic nuts and seeds, soaked or sprouted.
-nut and seed butters and flours.

Beverages:
-filtered, non-carbonated, high-mineral or catalyst altered water.
-meat stocks and vegetable broths
-raw vegetable juices
-lacto-fermented beverages

Condiments:
-celtic sea salt and herbamare
-lacto-fermented sauces and condiments
-raw, homemade salsa and guac
-homemade salad dressings
-apple cider vinegar
-herbs and spices

All the recipes until I'm well will be fitting to the Hunt + Gather diet.. I'm going to have fun with it, and you can too.. Heck.. I might even go out to a restaurant and celebrate. (by driving my server insane)

May health be with you, and check back soon!
love,
anna

kale chips

Here's something crunchy, oily, salty, and garlic-y to munch on - on a cold afternoon.. instead of popcorn.. (which makes my stomach say ouch.)
Oven! 350.
Ingredients:
Fresh kale
Garlic, minced
Olive oil
Salt

Chop kale into pieces, toss with oil and garlic, place on a baking sheet, salt.
Bake until crispy! (The edges are brown but not burnt.) About 10-15 minutes.

spring rolls! in the fall..

Spring rolls are so easy, delicious, healthy, inexpensive, and attractive.. it's awesome. I didn't make my own dip this time - but I'll fill you in when I do.

Here's what you need:
Spring roll skin (rice flour paper)
Rice noodles (the super skinny white ones)
Vegetables (I used shredded carrots, cucumber, and lettuce)
Fresh herbs (Basil or mint are good ideas)
Anything else you want to wrap. Don't hold back..
and the dipping sauce.


1. Pour hot water over the noodles, and let them sit for 3 minutes. Strain.
2. Use that hot water for the dipping of the rice paper.
3. Dip rice paper in warm water for 1 or 2 seconds, then put it on your plate.
4. Fill it with whatever you wish..
5. Roll it! (How to roll it up)
6. Dip it!
7. Eat it!
I sound like a Daft Punk song..

omega 3 salad dressing

Thanks Jordan Rubin for this insanely healthy dressing. Like salad isn't healthy enough.

1/2 cup flax seed oil
1/2 cup olive oil
1 tbsp apple cider vinegar
1/2 tsp lemon juice
sea salt or spice blend to taste (I used 1/4 tsp basil, 1/4 tsp thyme, 1/8 tsp garlic powder, & 1/8 tsp salt)

basic mung bean soup

It was months ago at the health food market when I decided to buy these mung beans even though I had never seen them before. There was a little note card describing them and all I had to read was the phrase "easily digestible." I was sold.
So finally I did something with them. Around here, they are frequently used for sprouts - but I found all these traditional recipes for soup online and gave one a whirl.
The night before, I put 1 cup of mung beans in a large jar and filled it up with filtered water, and I let it sit for at least 12 hours before I started the soup. This made the whole process go a lot faster, as well as making them even more digestible.

Ingredients:
1 cup mung beans (soaked the rinsed)
5 cups of water
1 tsp turmeric
1 tsp cumin seed
2 tbsp ghee
2 tbsp coconut oil
3/4 tsp salt
fresh cilantro for garnish

1. Pour the pre-soaked and rinsed beans, water and turmeric in a large pot and cook until the beans are tender. (I didn't keep track of the time, but it was about 30 minutes? Sorry..)
2. Add the salt then blend to a smooth consistency.
3. Heat the ghee and coconut oil until clear, add the cumin and stir briefly to release the aroma and flavor. Then remove from heat.
4. Pour the ghee mixture over the soup. Stir.
5. Garnish with cilantro and serve hot.

pocket sized patty pan pie day

On my way home from school today.. I was thinking of what I have in my kitchen that needs using up. I had a patty pan squash left from the end of summer.. and it was getting a little less than hard. So I decided to make cupcake sized pies. Because cupcake size everything is better.
Now, I am from California. We don't make pies. But I live in Missouri now, and it is time for a change. This was my first time, and on top of that - it needed to be gluten, sugar, egg, dairy, and soy free.
Here's a picture of my magical bottomless sink of dirty dishes. Which, I admit - is my fault. sigh..

Mystery pies in the oven. . . . . . . .
After 50 minutes, I took the pan outside to cool.. just like they do in country films and pictures. That's all I'm going off of here!

So .. I learned today that the crust needs to be a little sweeter, it needs to hold together a little better, and it needs to be a little thinner. Otherwise, the insides were delicious, and I ate 3.. before I could even bring them inside.

I'm not going to put the recipe down just yet.. I'll wait until I perfect the crust. (soon)
Just seeing who is actually following this blog :) I hope you're not too bummed.