There is no wheat in this poem,
no barley, rye or derivatives thereof.
I can't say why, but it doesn't involve any sort of nut. Cross contamination
is not an issue here. These words are
100% safe to eat.
There is longing, though. And heat.
A phantonm crumb lingers on the tongue,
buttered with hyngry eyes. Jam sticky lust
licks it finger and thumb, some sugar
to swallow down with the losses.
One in 132 poets experience the urge
to fondle dinner rolls, swoon at the sight of a battered-cotten spoon,
slow walk past the patisserie,
breathe from the knees
sweet burnt air to last a livetime.
While these lines contain absolutely no lactose,
high fructose corn syrup, casein, or genetivcslly modified ingredients.
they do possess a prayer,
a memory, a wish, the taste
of every forbidden dish.
Published in Alimentum, The Literature of Food (Winter 2010)
Friday, February 3, 2012
Thursday, February 2, 2012
LAVENDER MACAROON COOKIES
3/4 cup organic sugar
2 teaspoons culinary lavender
2-1/2 cups unsweetened shredded coconut
Pinch of salt
2 large egg whites
1 vanilla bean, cut bean open & scrape out seeds
1 tablespoon brown rice syrup or maple syrup
Preheat oven to325 degrees. Grease a baking sheet with coconut butter/oil.
Place sugar, lavender, coconut, and salt in a medium bowl. Mix well; until sugar is evenly incorporated
Add egg whites, vanilla bean, brown rice syrup or maple syrup. Mix well.
Using a spoon or ice cream scoop place 12 macaroons on the baking sheet. Bake for 6 minutes; rotate pan and bake 6 more minutes.
Cool macaroons on the baking sheet. Trying to remove macaroons from while they are warm will cause them to fall apart.
Makes: 12
Prep time: 15 minutes
Nutritional Information:
1 macaroon
56 calories
22mg sodium
13.8g carbohydrates
13.6g sugar
Sugars 13.6g
Protein 0.6g
No saturated fat
No cholesterol
Low in sodium
*Culinary Lavender:is an incredibly versatile herb for cooking being used in many dishes and fine dining restaurants. The fresh edible flowers will enhancement both the flavor and appearance of food.
Lavender is a member of the mint family. Great when used with fennel, oregano, rosemary, thyme, sage, and savory.
Start out simple; adding too much lavender can result in a perfume and bitter dish or cookie.
2 teaspoons culinary lavender
2-1/2 cups unsweetened shredded coconut
Pinch of salt
2 large egg whites
1 vanilla bean, cut bean open & scrape out seeds
1 tablespoon brown rice syrup or maple syrup
Preheat oven to325 degrees. Grease a baking sheet with coconut butter/oil.
Place sugar, lavender, coconut, and salt in a medium bowl. Mix well; until sugar is evenly incorporated
Add egg whites, vanilla bean, brown rice syrup or maple syrup. Mix well.
Using a spoon or ice cream scoop place 12 macaroons on the baking sheet. Bake for 6 minutes; rotate pan and bake 6 more minutes.
Cool macaroons on the baking sheet. Trying to remove macaroons from while they are warm will cause them to fall apart.
Makes: 12
Prep time: 15 minutes
Nutritional Information:
1 macaroon
56 calories
22mg sodium
13.8g carbohydrates
13.6g sugar
Sugars 13.6g
Protein 0.6g
No saturated fat
No cholesterol
Low in sodium
*Culinary Lavender:is an incredibly versatile herb for cooking being used in many dishes and fine dining restaurants. The fresh edible flowers will enhancement both the flavor and appearance of food.
Lavender is a member of the mint family. Great when used with fennel, oregano, rosemary, thyme, sage, and savory.
Start out simple; adding too much lavender can result in a perfume and bitter dish or cookie.
Wednesday, February 1, 2012
VALENTINE TREATS
There are 13 days until Valentine's Day. Watch for some delicious gluten free treats to be posted on my blog this weekend.
Sunday, December 4, 2011
HOLIDAY EATING
Eating seasonally can be healthy,delicious and filled with an array of color to please the eye and palate. Every year we hear about how over eating during the holidays is due to over indulging in high fat desserts, fast foods and unhealthy dishes people eat at parties and family gatherings. There are some traditional holiday dishes and meals that are packed with awesome foods to supply nutritional elements, vitamins, phytonutrients, and antioxidents.
These foods have more nutrition per calorie over sugary, high fat foods, and are easy to access and are affordable. They are packed with high levels of antioxidants,phytochemicals and are rich in color.
Eating an array of vegetables and fruits will help in the prevention of cancer, cardiovascular disease, diabetes, stroke, and obesity. Fill your plate with a mixture of awesome foods, a variety of colors, plant nutritients, and vitamins for a beneficial way to eat during the holidays.
It can seem overwhelming with a table filled with casseroles, holiday cookies, gravies, and delicatable pies but there are a few holiday awesome foods that should be on the plate.
Burssel sprouts are a member of the broccoli and cabbage family. Packed with beta carotend, flavonoids, fiber, potassium and calcium. Roasting brussel sprouts with a splash of olive oil makes a great side dish. Make a salad with cooked sprouts, apples, dried cranberries,nuts, and drizzled with a vinegrette.
Cranberries a powerhouse of nutrition with high levels of health promoting carotenoids and phytonutrients, vitamin C. They are tart in flavor making them a great balance when added to a sweet dish or baked item. Try using crushed cranberries,orange juice, and balsamic vinegar for a tantalizing salad dressing
Pomegrantes are rich in vitamin C, fiber, antixoxidants, anti-inflammatory, anthocyanins that benefit blood vessels, nervous system, and the eyes. Pomegrante sauce to delightful with meat or added to a salad. To remove the seeds slice the end off the pomegranate and place in a bowl of water to beel; the seeds will fall to the bottom of the bowl.
Pumpkins are sooo gloriously rich, creamy and packed with fiber, alpha &beta carotens, vitamin A, lutein and zeaxanthin, B vitamins, copper, manganese and potassium. We know that carrots promote eye health but pumpkins with lutein and zeaxanthin also promote eye health.
Cinnamon is a dynamic spice that adds flavor to baked goods along with spicing up your health. Helps to maintain blood sugar levels and relieve arthritis pain. Sprinkle cinnamon on hot cereal, in hot chocolate,on pancakes or waffles.
Nutmeg complments cinnamon. Is an aid in calming the stomach, easying joint pain, improving circulation and concentration. Great in baked good, curries, hot ceral, or hot chocolate, grate to garnish a dish
Eating seasonally can be healthy,delicious and filled with an array of color to please the eye and palate. Every year we hear about how over eating during the holidays is due to over indulging in high fat desserts, fast foods and unhealthy dishes people eat at parties and family gatherings. There are some traditional holiday dishes and meals that are packed with awesome foods to supply nutritional elements, vitamins, phytonutrients, and antioxidents.
These foods have more nutrition per calorie over sugary, high fat foods, and are easy to access and are affordable. They are packed with high levels of antioxidants,phytochemicals and are rich in color.
Eating an array of vegetables and fruits will help in the prevention of cancer, cardiovascular disease, diabetes, stroke, and obesity. Fill your plate with a mixture of awesome foods, a variety of colors, plant nutritients, and vitamins for a beneficial way to eat during the holidays.
It can seem overwhelming with a table filled with casseroles, holiday cookies, gravies, and delicatable pies but there are a few holiday awesome foods that should be on the plate.
Burssel sprouts are a member of the broccoli and cabbage family. Packed with beta carotend, flavonoids, fiber, potassium and calcium. Roasting brussel sprouts with a splash of olive oil makes a great side dish. Make a salad with cooked sprouts, apples, dried cranberries,nuts, and drizzled with a vinegrette.
Cranberries a powerhouse of nutrition with high levels of health promoting carotenoids and phytonutrients, vitamin C. They are tart in flavor making them a great balance when added to a sweet dish or baked item. Try using crushed cranberries,orange juice, and balsamic vinegar for a tantalizing salad dressing
Pomegrantes are rich in vitamin C, fiber, antixoxidants, anti-inflammatory, anthocyanins that benefit blood vessels, nervous system, and the eyes. Pomegrante sauce to delightful with meat or added to a salad. To remove the seeds slice the end off the pomegranate and place in a bowl of water to beel; the seeds will fall to the bottom of the bowl.
Pumpkins are sooo gloriously rich, creamy and packed with fiber, alpha &beta carotens, vitamin A, lutein and zeaxanthin, B vitamins, copper, manganese and potassium. We know that carrots promote eye health but pumpkins with lutein and zeaxanthin also promote eye health.
Cinnamon is a dynamic spice that adds flavor to baked goods along with spicing up your health. Helps to maintain blood sugar levels and relieve arthritis pain. Sprinkle cinnamon on hot cereal, in hot chocolate,on pancakes or waffles.
Nutmeg complments cinnamon. Is an aid in calming the stomach, easying joint pain, improving circulation and concentration. Great in baked good, curries, hot ceral, or hot chocolate, grate to garnish a dish
Fennel, White Bean and Walnut Salad
This is a great salad to serve at family gatherings during the holidays.The walnut is delicious, healthy, and rich in vitamin E and omega-3 fatty acids. The walnut looks much like a miniature brain and research has shown a link between protection against cognitive decline, cancer, diabetes, and heart disease.
In Persia walnuts were served only to royalty. Today the walnut is a popular snack and a great addition to a dish.
Ingredients
1 cup walnuts, roasted
1 fennel bulb
1 15 ounce can white beans, drained & rinsed
1/2 cup carrots, shredded
1/2 cup celery, chopped
1 bunch green onions, finely chopped
1/4 cup dried currants
2 tablespoons dill weed, finely chopped
1/4 cup Italian parsley, finely chopped
1/4 cup chives, finely chopped
1/4 cup pear vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil
Directions
Turn oven on to 350 degrees. Place walnuts on a baking sheet; place in oven. Bake 10 to 12 minutes.
Slice fennel thinly and place in a large bowl. Add beans, carrots, celery, green onions, and currrants. Add dill weed, parsley, and chives; toss well
In a small bowl whisk together pear vinegar, mustard, salt, pepper, and olive oil. Pour over salad mixuture. Sprinkle with toasted walnuts.
Serves 6
Per serving
330 calories, 7g protein, 24g fat, 6g fiber, 25g carbohydrates, 50mg sodium
In Persia walnuts were served only to royalty. Today the walnut is a popular snack and a great addition to a dish.
Ingredients
1 cup walnuts, roasted
1 fennel bulb
1 15 ounce can white beans, drained & rinsed
1/2 cup carrots, shredded
1/2 cup celery, chopped
1 bunch green onions, finely chopped
1/4 cup dried currants
2 tablespoons dill weed, finely chopped
1/4 cup Italian parsley, finely chopped
1/4 cup chives, finely chopped
1/4 cup pear vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil
Directions
Turn oven on to 350 degrees. Place walnuts on a baking sheet; place in oven. Bake 10 to 12 minutes.
Slice fennel thinly and place in a large bowl. Add beans, carrots, celery, green onions, and currrants. Add dill weed, parsley, and chives; toss well
In a small bowl whisk together pear vinegar, mustard, salt, pepper, and olive oil. Pour over salad mixuture. Sprinkle with toasted walnuts.
Serves 6
Per serving
330 calories, 7g protein, 24g fat, 6g fiber, 25g carbohydrates, 50mg sodium
Monday, September 12, 2011
Chocolate Mousse
This is a fun and easy recipe. Serve in individual dessert dishes or as a pie filling with a gluten-free graham cracker or use gluten free quinoa macaroons for the crust.
1 1/2 cups of Enjoy Life mini chocolate chips
1 cup vanilla soy, almond, or other milk
1 teaspoon vanilla
1 package organic silken tofu
1/4 cup maple syrup or honey
1 cup of seasonal berries
1/4 teaspoon freshly gratd nutmeg, cinnamon
In a small saucepan over medium heat combine the chocolate chips, milk, and vanilla.
Stir until the chocolate milks and becomes shiny.
Blend tofu in a food processor or blender until smooth. Add the melted chocolate mixture. Add maple syrup or honey. Process until smooth.
Pour into individual dishes or pie crust. Chill
Serve with fresh seasonal berries. Sprinkle with
1 1/2 cups of Enjoy Life mini chocolate chips
1 cup vanilla soy, almond, or other milk
1 teaspoon vanilla
1 package organic silken tofu
1/4 cup maple syrup or honey
1 cup of seasonal berries
1/4 teaspoon freshly gratd nutmeg, cinnamon
In a small saucepan over medium heat combine the chocolate chips, milk, and vanilla.
Stir until the chocolate milks and becomes shiny.
Blend tofu in a food processor or blender until smooth. Add the melted chocolate mixture. Add maple syrup or honey. Process until smooth.
Pour into individual dishes or pie crust. Chill
Serve with fresh seasonal berries. Sprinkle with
Gluten-free products
PCC markets is the first store in the United States to be endorsed by the Gluten Intolerance Group. PCC markets carry many gluten-free foods and gluten-free health and body care products. Check out pccnaturalmarkets.com/r/971 for a complete list of the gluten free products carried at PCC markets.
Subscribe to:
Posts (Atom)