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
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
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: 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: Cranberry Pear Chutney
Posted: December 18, 2010 Filed under: favorites, gluten free, Healthy for the Holidays, Side dishes, Stage 2, Stevia, Vegan, Vegetable Glycerin, world cuisine | Tags: chutney, condiment, cranberries, holidays, pear, spices, sugar free 1 Comment »
I just made this about a half hour ago, and I had to put some in another container so I’d have some to take a picture of! I’ve eaten about half of it already, straight from the pot! It’s that good! I’m kicking myself for not having made this years ago. This is so easy and quick, especially if your cranberries were previously frozen (I always buy a bunch of bags when they go on sale for the holidays).
1 bag of cranberries
2 small D’anjou pears, cubed
juice and zest from one orange
1/4 cup vegetable glycerin
1 teaspoon pumpkin pie spice
1 teaspoon stevia
Combine and bring to medium heat in a suacepan. Cook for 15 minutes, stirring occasionally. The cranberries will pop, the pear will soften and the chutney will be thick. Serve with curried cauliflower nuggets, turkey, roast chicken, or whatever you can find to slather it on!
Healthy for the Holidays: Winter Vegetable Tempura
Posted: December 16, 2010 Filed under: fall, favorites, gluten free, Healthy for the Holidays, Side dishes, Stage 1, Vegan, Whole grains, winter, world cuisine 1 Comment »
Sorry for the post holdup. I’ve been very buried in another ongoing project, and I gave myself permission to poke my head above water for a little air.
I’m really not trying to convince you to make Chinese Food for Christmas dinner, since it’s soooo “Christmas Story”. Besides, this is Japanese. With the season being so cold so early, some of you will probably have a white Christmas. I think tempura would be perfect. What’s better than eating hot, fresh, fried vegetables on a cold winter day?
Winter Vegetable Tempura
1 cup rice flour (I used brown, but white will be smoother)
1 cup sparkling water
1 teaspoon salt
2-3 pounds of prepared vegetables. I used green beans, acorn squash, broccoli, cauliflower, onion slices and sweet potatoes.Make sure all ingredients are cold. Place your sparkling water in the freezer for about 20 mins, and the rice flour in the fridge the night before. Place your mixing bowl inside a bowl of ice water. Mix your flour and salt in the bowl and add your sparkling water. Mix until just combined. You will have a few lumps. Heat a deep sided pan with about 2 inches of oil to 375 F. Coat your veggies with rice flour first, then dip them in the batter. Fry a few pieces at a time for about 2 mins. They don’t need to get brown. Remove and let drain on a plate covered with a paper bag. Check your oil and make sure you remove any browned pieces so they won’t give a strange flavor to the oil.
Serve on top of rice and with dipping sauce on the side.
Dipping sauce:
1/4 cup of vegetable or fish stock
1/4 cup water
1/4 cup Liquid aminos
1/4 teaspoon stevia
Juice from half lemonMix all ingredients together. Serve in small bowls for each person to dip in.
Try this: Carob Molasses
Posted: November 1, 2010 Filed under: desserts, gluten free, Stage 3, Try This!, Vegan, world cuisine Leave a comment »
This stuff has been getting a WORK OUT in my kitchen. I bought it two years ago, and it sat on my shelves because I knew my body wasn’t going to be able to handle it then.
I recently pulled it down when I ran out of yacon syrup. I was glad to see that jar of Carob Molasses.
The taste is….unique to say the least. It’s not as sweet as you might think, because of the smokiness it has. My sister calls it a ‘burnt smell and taste’. I think it adds to it’s complexity. Sometimes I will combine it with vegetable glycerin to lighten it a little.
Since it hails from the Middle East, it’s often paired with Tahini to make sweets. What a great combo! The heavy carob flavor paired with the strong sesame flavor is a perfect match!
Where do you find this stuff? Try your international market. If your lucky enough to have a Middle Eastern market, it should certainly have it. This is NOT a sweetener for the beginner in the ACD diet. Wait until you have some healing, then try a small amount to see how your body likes it. As always, rotate your sweeteners.
Chayote, Carrot and Potato Salad
Posted: October 28, 2010 Filed under: gluten free, main courses, Quick cook, Stage 1, Stevia, world cuisine Leave a comment »
..with Mexican spiced blackened tilapia!
This is too easy! Just cube your cooked potato, and cut your carrot and chayote into matchsticks. Toss with your favorite dressing. I made one out of olive oil, lime juice, mustard powder, salt and a very small amount of stevia for just a hint of sweetness. Set your salad aside while you do your fish. It will soak up the dressing.
Get your skillet hot and use grapeseed oil, or an oil that can take high heat! For each piece of fish, combine one teaspoon each of cumin, chili powder, coriander and salt. Spread some of the spice mix on top of your piece of fish and put the spiced side down in the oil. Spread more of the spice mix on the uncooked side of the fish. Fry for about two minutes. Flip over, and cook for another minute on the other side. Plate your salad, place the fish on top and enjoy!
