All posts tagged: gluten free

kale salad

Marinated Kale Salad

I’m told I make the best kale salad. It must be true, because even my nine year old daughter begs to eat it on a regular basis. Fortunately she loves to mix the marinade while I chop the kale. Kale is very nutritious, filled with minerals such as calcium and iron and marinating it is a wonderful way to enjoy it raw. The oil, salt and acid break up the fibrous leaves and make the rich minerals more absorbable and quite delicious. Ingredients: 1- 2 bunches of fresh Kale (any kind will do, shown here is Lacinato or Dino kale) 1 lemon 1 Tbs Miso ( I use chick pea rather than soy) 1/2 cup cold pressed Olive Oil 1/4 cup Apple Cider Vinegar 1 Tbs Juliano’s Spice Chutney (from Raw: The Uncook Book: New Vegetarian Food for Life) you can also use hot pepper sesame oil or a pinch or your favorite masala mix 2 tsp Sea Salt 1/2 cup Hijiki Seaweed 1 Ripe Red Bell Pepper (carrots are great here too) Advertisements

Teff and buckwheat gluten-free sourdough pancakes

It’s been too long since I’ve posted any beautiful food here. Today I’m having these amazing pancakes with cashew butter, homemade yogurt, blueberries and Borage blossom infused honey from my bees. Wow! If you’re curious to know my elaborate journey of making these pancakes, read on. My daughter insisted that I write out a recipe because she said these pancakes are amazing and I should make them again. There are no exact measurements, because I just mix things up until it is a good bubbly, barely pourable batter. It all started with sprouting buckwheat earlier this week.  I ended up cooking it together with teff grain to make a breakfast porridge. We added in dried currants that got wonderfully plumb in the boiling process. It was delicious, but we didn’t eat it all. So I tossed it into my gluten free sourdough starter and let it ferment overnight. In the morning I added three eggs, some homemade kefir, baking soda,  salt and vanilla extract to finish it up. Fried in butter, we decided that was …

Food journal 6.18

It’s the third week of the bootcamp challenge. This week were only eating meat and veggies. No dairy, no nuts or fruit in addition to avoiding grains and sugar. Paleo to the fullest. I’m adding in a lot of bone broth to use this as an opportunity to rebuild my gut flora. Though the last few days my bowel movements have been so regular I’ve actually been taking a break from Psyllium and Cascara. 5:05 up with the alarm, moving a little slow, but feeling good after 8 hours at home in my bed 5:30 1/2 carrot, 1 cup broth 6:00 bootcamp, abdominal workout. Lost 3 lbs over the last two weeks. 7:40 Breakfast: 2 lamb chorizo sausages, sautéed asparagus, cabbage, onion in coconut oil and kraut 8:30 a little more chorizo and veggies, breakfast was rushed before work and I just wasn’t quite satisfied 9:00 1 cup broth 11:00 Snack: rest of breakfast, celery and water 12:30 1 cup broth, finished second bottle of water 1:00 Lunch: Cajun Halibut with a pile of broccoli, …

Food Journal, 6.3

6:35 psyllium water  7:30 tsp coconut mana, 1/2 cup grilled salmon (leftover from an amazing feast yesterday) while packing lunches before work/ school  9:15 Breakfast: 3 eggs scrambled, 1/2 cup kale, 2.5 apple muffins Paleo Apple Muffins 2 cups coconut pulp (left over from making nut milk, I think I may use juice pulp in this too in the future) 1/4 cup almond flour 1/2 cup ground flax 1 banana 2 peach, apricot 1/4 cup kefir 1/4 cup coconut oil 1/2 cup water 1 tbsp psyllium husks 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/4 tsp fresh nutmeg 1 tsp vanilla 1 large apple chopped fine 1/4 cup raisins 1/4 cup sliced almonds Mash banana, slice all the fruit really fine. Beat eggs, melt oil, mix it all up. Bake at 350 for 20 minutes in oiled muffin tin or on a cookie sheet, 1/4 cup batter each.  This is a very loose recipe, I adjust the ingredients until it is a slightly thick muffin batter and tastes pretty good raw. Makes …

Food Journal, Day 4

6:00 woke up, still really tired. feeling dried out and hot. Psyllium water and back to bed 7:30 woke up a bit more rested. Strained BM, but at least there was something. I felt a bit agitated, took some Ashwaganda to relax and let go a little. Seems to help. 8:45 Breakfast: in a hurry. 5 macadamia nuts, 3 oz sautéed salmon, 1 cup steamed chard, dollop of sauerkraut and sourcream 10:30 1 pint chicken bone broth 12:00 a little walk around the block, feeling constipated again, but no movement. Getting more motivated towards being sugar free and rebuilding my gut. Another reason to quit sugar. “The classical herbalists wrote in full sentences and complex paragraphs. I like that, today everything is in short sound bites. I think this is because, we all eat sugar now and our brains are too agitated to think in long, intelligent thoughts.” Paul Bergner. 12:20 1 cup green smoothie: I made about a quart of smoothie (1 1/2 cups kefir, 1/2 cup blueberries, 1/2 cup strawberries, 1/2 head romaine …