Try This! Asofoetida
Posted: October 24, 2011 Filed under: gluten free, Stage 1, Travel Foods, Try This!, world cuisine Leave a comment »
Aso…wha????
Yes a funny name for a spice with an even funnier smell. Asofoetida is a spice indigenous to India that is a resin the exudes from an underground rhizome that’s then dried. The smell when raw is rank to say the least! It’s so strong that you have to store it in it’s own airtight container so it doesn’t mess with your other spices. It has a pungency all it’s own. So why even mess with it? Well, when you cook it, the flavor mellows alot and becomes sort of garlic-ky. If you are into umami, this is one spice that should be in your arsenal.
Check out your Indian market (brick and mortar or online) to find this. If you can’t find it, of course onions and garlic will do, but we all know about those already! Expand a little and try something new! Oh, and when I run out of onions and garlic, or don’t have onion or garlic powder, I reach for this! You don’t need alot of it to make a statement!
I’m date-able!
Posted: October 18, 2011 Filed under: desserts, favorites, gluten free, No Cook, Paleo, Quick cook, raw, Stage 3, Vegan, world cuisine 2 Comments »
click for source
I absolutely love yacon syrup! It’s syrupy, low glycemic sweetness is perfect for many types of recipes, especially when you want to make trail mix bars or a nut and seed crunch. The problem is, it has nearly doubled in price within the last year. Combined with it’s difficulty to purchase (it has been sold out several times at my favorite online vendor), it’s starting to become one the sweeteners that I can’t readily recommend anymore.
As a result, I have been trying other types of syrupy sweeteners. Carob molasses works well, but if you don’t have a Middle Eastern or international grocery store in your area, it will be equally hard to find. I have tried coconut nectar as well. Honestly, it gives me a sugar headache like agave does, so I don’t buy or use it often.
I have been doing well eating high sugar fruits, such as bananas, grapes, mangoes and dates, in moderation, without any adverse affects. I’m very happy about that progress! So I decided to try date syrup. I like date syrup for alot of reasons. It is very easy to make myself. Dates are really easy to find. Date syrup is a whole food sweetener that does not need any additional processing. The cost to make my own yields more than a regular sized bottle of agave!
Date Syrup
*10-12 Medjool dates or 1 cup Deglet Noor dates (the kind often found in packages)
*1 cup of water
Soak your dates in water for 45mins-1 hour. Process dates and water in a food processor, blender or hand blender until smooth. Store in your fridge for up to 3 weeks.
*Sometimes lemon juice can be added to preserve your syrup longer
*You can add different spices to add interesting flavors
Sugar-Free Kettle Corn
Posted: April 15, 2011 Filed under: desserts, Erythritol, favorites, gluten free, Inulin, Snacks, Stage 2, Stevia, Travel Foods, vegetarian 1 Comment »
Kettle corn is super addictive! Salty and sweet with plenty of crunch to go along with it. Once a bag is open, the only motivation to stop is when your hand is only scooping up the crumbs!
Kettle corn is not at all hard to make at home. The most difficult part is not burning the sugar.
Since there won’t be any sugar used here, making kettle corn just got a whole lot easier!
With very few ingredients, make sure you use the best! Using ghee will give a really nice slight buttery flavor that plays really well with the sweet and the salty. I also use organic popcorn and a really good sea salt.
The proportions I saw in other recipes just didn’t give enough yield, so I doubled them! Kettle corn goes fast!
Sugar-Free Kettle Corn
1/2 cup ghee
1 cup popcorn kernels
1/2 cup USB
sea salt to tasteIn a large pan, melt ghee and add two popcorn kernels. Ghee will be hot once both kernels are popped. Working quickly, add the rest of the kernels and sprinkle over the USB. Put the lid on and move the pan back and forth to get everything mixed together. Once popping begins to slow, remove pan from the heat. When popping stops, transfer popcorn to a big bowl, add salt to taste and toss. Let popcorn cool for at least 5 minutes so that the coating will form. Serve and enjoy!
Black Rice Cookies
Posted: February 28, 2011 Filed under: desserts, Erythritol, gluten free, Inulin, Snacks, Stage 2, Stevia, vegetarian, Whole grains, world cuisine 3 Comments »
(This would have been posted earlier, but Mom had outpatient surgery and she was my priority. She is fine. After that, I went on a much needed out of town vacation! Back to our scheduled program)
Here’s a dessert for all of you with black hearts out there…. or for those who want a ‘no chocolate’ option.
Black rice is about to be the new sexy! We all know brown rice is great for you, but since it’s been cooked in the same pot over and over again, we’re all looking for a new love. Black rice will love you back! The anthocyanin antioxidants are touted to help fight both cancer and heart disease. The secret to black rice is the bran, which has as much fiber and even more flavor than brown rice. Some say the taste is something that’s acquired, but if you are already eating brown rice regularly,
black rice won’t be too far of a leap.
Where do you get it? You remember my favorite hang out spot? The Asian food store! You’ll find black rice and black rice flour there. If there’s no such store near you, there are a few online retailers.
This recipe is not yet perfect, but I’m sharing anyway. I want these to be crispy cookies, and right now they are cakey. I’ve got a few tricks to try, but in the mean time, tweak away and let me know what worked for you.
Black Rice Cookies
3/4 cup black rice flour
1/4 cup potato starch
1/2 teaspoon salt
1/2 cup vegetable shortening or ghee or coconut oil, softened
1/4 cup USB
1 egg
1/2 cup coconut milkPreheat your oven 350 degrees F.
Cream your shortening, ghee or coconut oil with an electric mixer. Add your egg and combine. Add your USB and coconut milk. Mix again to thoroughly combine all ingredients.In another bowl, mix together your dry ingredients. Add 1/3 of the dry mix into the wet. Mix with the mixer. Add another 1/3 of the dry and mix. Add your remaining dry ingredients and mix well.
On parchment-lined baking sheets, drop cookie mix by the tablespoon, about two inches apart. Flatten with the back of a spoon, or use a frok to create a hatch pattern. Bake for about 10-12 minutes. Let the cookies cool about 10 minutes before touching. Move cookies to a wire rack to let them cool completely.
Makes about 12 cookies
Homemade Mayonnaise Magic!
Posted: February 1, 2011 Filed under: gluten free, Stage 1, vegetarian 3 Comments »
I’ve finally had enough! I’m so tired of being deprived of deviled eggs and chunky potato salad! I wanna dip my fish in tartar sauce too! I’m breaking out the barbecue chicken cause cole slaw is making a comeback! I’m making mayonnaise!
The commercial stuff has vinegar, and sometimes sugar (why?), so ‘no’ on the store bought mayo. It’s nothing to it to use good ole lemon juice instead of vinegar. For my first batch, I used olive oil. I always wanted to try olive oil mayo!
You’ll need:
1 egg (organic)
1 tablespoon lemon juice
1/8 teaspoon salt
1/2 cup olive oil
several sets of push-ups!
First, do your push ups! Do not skip this step! You are gonna need the arm strength! Trust me.
Then, fashion together a double boiler. I used a glass bowl over a small pot. Fill the bottom of the pot with water and bring it to low boil. I’m no fan of raw eggs. I can’t get them fresh, and I’m not ready to raise chickens!
In your bowl, whisk together the egg, juice and salt. Now, this is where your arm strength that you’ve been working on comes in! While whisking with one hand, DRIP in your olive oil. Yes, drop by drop. At least at first.
I don't know how I managed to get this picture!
Keep whisking and dripping. Your egg will become foamy and lighter in color. That means you’re doing it right. You’re emulsifying!
Once that happens, you can drizzle in your oil while you whisk. Things should be getting thick. When all the oil is in and incorporated, remove your bowl from the heat.
You can use it right now if you like, or you can let it cool and then put it in the fridge. It will last for about a week.
I’m dreaming of all kinds of fancy mayo I can make:
Chipotle
Sesame
Wasabi
maybe even Black Truffle!
OOOHHH!
Tuna sandwiches will never be the same!
Moffles (Mochi Waffles)
Posted: January 27, 2011 Filed under: Breakfast, desserts, favorites, gluten free, Quick cook, Stage 1, Vegan, world cuisine Leave a comment »
Mochi Waffles or Moffles, as they are commonly called, have been taking the food world by storm. It was a trend that started to become popular in Japan in 2006 and about two years later in the U.S.
Really what’s not to like? They are vegan, easy to make and very customizable. Make them sweet or savory. Put whatever herb or spice or powder you like! It’s up to you! The contrast between crispy and chewy is just divine in my opinion!
My method for making moffles is a little different. Instead of using 
pre-made mochi, I make the batter myself using sweet rice or glutinous rice flour. You can find the flour itself in the Asian supermarket or your local health food store. You will likely find the Koda Farms Mochiko brand in your health food store and the Erawan Co brand at the Asian market.
Basic recipe is 1 cup of flour, 1 cup of water and a pinch of salt. That’s it! Your batter should be smooth and pourable, not too thin. From here, you can add whatever you like. Keep in mind that if you add another liquid, reduce your water. If you add another powder, increase your water.
They come out nice and crispy fresh from the waffle iron, and then go limper than some male octogenarians without Viagra, so they must be served immediately. Though they are stacked for the photo above, don’t stack!! They will stick together and you won’t be able to get them apart without ripping them.
I went savory with mine. The moffle experience reminded me so much of the rice burgers I used to eat from Mos Burger, so I decided to make a tuna version of my own:
Enjoy making your own!
Try this! Mochi
Posted: January 14, 2011 Filed under: desserts, favorites, gluten free, Quick cook, Snacks, Stage 1, Stevia, Try This!, Vegan, world cuisine 5 Comments »
It looks weird to some, tastes funny to others, but if you have been doing gluten free cooking, you are probably already familiar with this. It’s used in gluten free cooking to add the “chew” back to baked goods that don’t have chewy, stretchy gluten.
The most asked question of course is, “What is it?” Fair enough. Mochi is a Japanese sweet or confection made from rice. Not just any rice. A special rice that is sweeter and stickier is pounded and shaped by hand. Expert mochi makers create such a stunning rhythm that it creates a spectacular show. Though I prefer to watch husband and wife teams make it together, these guys will do. LOL! (The profanity is not mine!)
Most of us don’t have the tools or the skill to make it like this, but that’s ok. That’s why you can buy Mochiko or glutinous rice flour. You can find it in your Asian supermarket or maybe the Asian section of your grocery store.
Mochi is easy to make with the microwave. It’s the same method I used to make fried daifuku, this time without the red bean filling or frying. I’m always looking for quick sweet snacks, and this does it for me.
The ones in the picture are coated in black sesame powder and kinako, that’s roasted soybean flour, with added powdered stevia and erythritol. You can also coat them in cinnamon, chocolate or coconut. Toasted coconut would be marvelous. If that still doesn’t peak your interest, then check out this recipe for mochi waffles.
Healthy For The Holidays: Cocktail Party
Posted: December 31, 2010 Filed under: desserts, drinks, favorites, gluten free, Healthy for the Holidays, Snacks, winter | Tags: alcohol, bubbly, celebration, free, new year, sparkling, sugar Leave a comment »
Green tea and lime sparkler
I may not always cook for Thanksgiving, and I’m not really into the gimmicks of Christmas, but I’m geeky over celebrating the new year.
I’ve compiled a list of perfect party foods for the occasion. You can pick what you like. I like to keep it easy and stress-free. Lots of little sweet and savory bites are on the menu as well as my own sugar-free and alcohol free bubbly. Ask your friends to BYOB, and everyone, including you, can ring out the old and bring in the new.
I’ll be relaxing tomorrow, so I’ll take this time to say “Happy New Year! May 2011 bring you good eating, lots of energy and good health!”
The Spread:
Sweet and Spicy Nuts
Buffalo Spiced Felafel
Pakoras
Sweet Potato Truffles
Besan Ladoo
Yakitori
Roasted Edamame
Sesame crispy treats
Candied Pumpkin seeds
Fried Daifuku
Wasabi Chickpeas
Macaroon Balls
Green Tea And Lime Sparkler
Ginger Ale
Healthy For The Holidays: Pakoras
Posted: December 30, 2010 Filed under: gluten free, Healthy for the Holidays, Quick cook, Stage 2, Vegan, world cuisine | Tags: fried, healthy, holidays, Vegan 1 Comment »
If you haven’t guessed yet, I love fried food. Before I changed my diet, you could often catch me with a piece of fried fish in my mouth. It wasn’t unusual for me to order a big batch of onion rings only, and be done. The highlight of my trip to McDonald’s was the big red super sized container of french fries I got. I protected them with all my might from greedy family members who finished their fries too soon!
I’m a southern girl, so fried food is a constant occurrence, which means there are way too many temptations to speak of. From fried chicken to apple turnovers, a candida diet is instantly wrecked if too many unhealthy fried foods pass the lips.
So of course I fry things. I just do it occasionally and as healthy as possible, if possible. I do my best to use the best oils for frying (grapeseed). I fry a lot of veggies. I do my best to share. Almost any fried food will go over well.
Lately, my go-to fried treat is pakoras. They are so easy. They’re not as messy as latkes or as fussy as tempera, but you get a glorious, puffy, golden brown result every time. This recipe is also vegan, so the guilt trip for me is almost nil.
Vegetable Pakoras
2 pounds of chopped fresh vegetables. I used broccoli, carrots and onions
1 cup chickpea flour
1 teaspoon baking powder
1 teaspoon curry powder or garam masala
1/2 teaspoon salt
water
oil for frying
Heat about 1 inch of oil in a deep sided skillet. Place a thermometer in the oil and let heat to about 325 degrees.
Meanwhile, make your batter. Whisk together all of the dry ingredients, then slowly add water until you get the consistency of thick pancake batter. Whisk until all lumps are gone. Add in your veggies and stir to make sure all veggies are coated.
Drop a small piece of batter in to test if oil is hot. If you get bubbles, it’s ready! Drop in batter by the tablespoon, making sure not to crowd the pan. Fry for about i min on each side. Remove from the oil and place on a plate lined with a paper bag and paper towels.
Makes about 12- 14 pakoras
Healthy for the Holidays: Acorn Squash Olive Oil Cake
Posted: December 24, 2010 Filed under: desserts, favorites, gluten free, Healthy for the Holidays, Stage 1, Stevia, Vegetable Glycerin, vegetarian | Tags: desserts, olive oil, squash 2 Comments »
This is my first time mixing savory elements in my desserts. I wasn’t sure if this recipe was going to work at all! I didn’t have high hopes. My niece is visiting and I warned her that the cake may not be something she would like.
This recipe worked out so well that she ate two pieces!
I think that I’ll be making this a go-to cake recipe after the holidays have past, as long as winter squash is still in season. It’s lightly flavored with fresh ginger and orange zest and is just sweet enough. It was actually sweeter than I expected.
Acorn Squash Olive Oil Cake
1 1/2 cups gluten free flour mix (I made a rice based mix)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups cooked pureed acorn squash
2 large eggs
1/2 cup vegetable glycerin
1 teaspoon stevia powder
1/4 cup extra virgin olive oil
1 tablespoon freshly grated ginger
1 tablespoon grated orange zestPreheat oven to 325 F. Grease and flour a 9×5 loaf pan (I used olive oil spray). In a large mixing bowl, combine all dry ingredients. In a separate bowl, combine all of your wet ingredients. Whisk your wet ingredients into your dry ones, making sure there are no dry streaks in the batter. Pour into the prepared loaf pan and bake for 45 mins, or until cake is nicely browned and toothpick inserted in the center comes out clean. Cool for about 10 mins. Run a butter knife around the edge of the cake. Transfer cake to a wire rack, then place wire rack on top of the loaf pan (loaf pan stays right side up!) for the cake to cool completely.
