Christmas Spice Cookies

Merry Christmas to all who celebrate!  I am not a huge cookie person, but using cookie cutters is just too fun to resist- they always come out so professional looking.  I like my cookies spicy and sweet, so I put tons of ginger in this recipe.  Enjoy these flavorful cookies with a nice cold glass of rice milk!

Ingredients

• 3 and 3/4 cups of gluten free flour
• 1 tsp of xanthan gum
• 1 tsp of baking soda
• 1 tsp of salt
• 4 tablespoons of ground ginger
• 4 tablespoon of cinnamin
• 4 tsps of nutmeg
• 4 tsps of ground clove
• 1 cup of Earth Balance
• 1 cup of maple syrup
• 2 tsp of vanilla extract
• 1 large egg, lightly beaten

Directions

1. Preheat the oven to 325 degrees F.
2. In a large bowl mix together all the dry ingredients (flour, xanthan, baking soda, salt and spices)
3. Using a mixer, or your own two hands, mix in the Earth Balance and maple syrup, egg and vanilla until it becomes integrated into a soft dough.  
4. Roll dough into a ball and wrap in saran wrap and put in the freezer for 1-2 hours.
5. Take chilled dough out of the freezer and roll out onto a floured surface until it's about 1/4 of an inch thick or less.  
6. Use cookie cutters to make fun holiday shaped cookies.
7. Bake cookies in the oven for 20 minutes or so, until golden.  
8. Put out a plate for Santa and hope for some good gifts!

Chocolate Rosemary Bread

This bread is insanely delicious.  My roommate made this one night, and I could not stop eating it!  She used chunks of 100% dark chocolate for me, and I was worried it would be too bitter, but it was perfect.  Somehow the sweetness of the dough balances it all out, and the rosemary adds a fresh fragrant layer to this bread.  I am a sucker for any uniquely savory/sweet combination of foods and this bread did the trick. This recipe is adapted from Kim Boyce's cook book, Good to the Grain.

Ingredients

• 2 and 1/4 cups of gluten free flour mix
• 1 and 1/2 tsps of baking powder
• 3/4 tsps salt
• 1 cup of olive oil
• 3/4 cup of agave 
• 3/4 cup of rice or almond milk
• 3 eggs
• 1 1/2 tbs of fresh rosemary, finely chopped
• 5 oz of 100% chocolate, chopped into small chunks

Directions 

1. Preheat the oven to 350 degrees.  Coat a 9 inch pan with olive oil.
2. Sift and mix together the dry ingredients in a large bowl.
3. In another bowl, whisk the eggs well.  Mix in the olive oil, milk and rosemary.  
4. Using a spatula, stir the wet ingredients into the dry ones, gently mixing together.
5. Mix in 2/3 of the chocolate.
6. Pour into the pan, and add the rest of the chocolate on top, letting the pieces sink in a bit.
7. Bake in the oven for 40 or so minutes until nice and golden on top.  
8. Let cool, slice and devour!

Philly Food

I was so psyched that my job sent me to an amazing conference in one of my favorite cities:  Philadelphia.  Not only do I have friends and cousins who live there, but I also adore the old cobblestone alley ways and all of the beautiful murals throughout the city.  Plus, Philly has fabulous food!  Now I knew I wasn't going to be getting a Philly cheese steak or a soft pretzel while I was there, so before my trip, I looked up some gluten free restaurants on Gluten Free Philly.

 The one that stood out to me the most was Sweet Freedom Bakery.  Their treats are all gluten, egg, dairy, soy, corn, peanut and refined sugar - free (and they're kosher!)  They have donuts, cupcakes, cookies, muffins and more.  I went there with my friend Miriam and we indulged in some chocolate chip banana bread and a cinnamon twist!  They were so delicious, sweet with a fantastic texture!  Next time I'm in Philly I am going early in the morning to try their cinnamon buns!

 Later that evening, my cousin Cassandra snagged us a reservation at the hottest new vegan restaurant, Vedge.  Even with all the talk and anticipation over this new restaurant, the food still managed to surpass all my expectations.  We started with the collard greens and the crispy cauliflower in a kimchee crema - both were phenomenal.  My cousin ordered the braciole: cauliflower and garbanzo beans wrapped in thinly sliced eggplant and a pea salsa verde- it tasted like nothing I had every eaten.  My plate was a beautiful stack of golden beets, smoked tofu, avocado and capers served with a creamy dill sauce (all vegan.)  The flavors were so sophisticated- smooth, refreshing, yet rich and satisfying.(Also, check out my cousin's blogpost on Vedge! Yes, we were both taking tons of photos during our delicious meal for our blogs- what do you expect- we're related and even have the same Aries birthday!)

Along with these two unique places, I had luck finding good food at the Reading Terminal Market- similar to Faneuil Hall in Boston or the Ferry Building in San Francisco- with plenty of options for fresh and yummy food.



I also went to Alma de Cuba, a fabulous Cuban restaurant.  We shared the sweet plantains and the tostones (all gluten free!), and I went for some ceviche topped with sweet potato shredded crisps and a side of garlicy greens.

Philly is also known for it's plethora of good Vietnamese food and so we went to Vietnam Palace in Chinatown and I had the tastiest vermicelli bowl with shrimp and bbq pork! Oh, and speaking of pork-the top photo is of a pork roast with a honey saracha sauce, brussels sprouts and a sweet potato hash that I ate at Smokin Betty's (there was definitely some sugar in this dish, but otherwise it was safe for me!)  I can't wait to come back to Philly for some more delicious food!

   

Winter Kale Salad

Oh my goodness, this salad is amazing, mouth-watering, jaw-dropping, delicious!  My roommate massaged and marinated the kale making it so tender and flavorful (way better then when I steam it!)  Then we added some delicious winter fruits like apples and pomegranate, and then sprinkled pumpkin seeds and walnuts on top.  It was the best kale dish I ever had, and I've had a lot of kale in my day!  I think this salad would also be good with pear slices, persimmon slices, or roasted sweet potatoes.  So have fun and mix it up!

Ingredients:

• 2 bunches of green kale
• 2-3 tbs of olive oil
• 1 large lemon
• 1-2 tbs of tamari
• 1-2 crisp apples
• 1 pomegranate
• 1/4 cup of pumpkin seeds, toasted
• 1/4 cup of walnuts, toasted

Directions:

1. Wash, de-stem, and chop up the kale.
2. In a large bowl, massage the olive oil and lemon juice into the kale until it turns bright green and softens.  Let marinate for an hour.
3. When ready, dress the kale with the tamari.
4. Chop up the apple and toss into the salad.
5. Pick out as many pomegranate seeds from the fruit as you have patience for (I did half the pomegranate.)
6. Add the pomegranate seeds, pumpkin seeds and walnuts on top.
7. Toss and enjoy!    

Persimmon Crisp

I wait all year long for persimmon season.  These fruits have a uniquely sweet and refreshing flavor that makes me happy.  Plus they are so beautiful- we even made them our centerpiece for our Thanksgiving table!  This persimmon crisp turned out so perfectly: the topping was crunchy and buttery, and the filling soft and sweet- no sugar needed!  Crisps are very easy to make - even gluten/sugar/dairy free.  So take advantage of the season and enjoy this simply perfect persimmon crisp recipe!

Ingredients:

• 5 ripe fuyu persimmons
• 1 lemon (or lime)
• 1 fresh vanilla bean pod, or 1 tbs of good vanilla extract
• 1 tbs of freshly grated ginger
• 1 tbs of cinnamon
• 1 tsp of nutmeg
• 1 cup of gluten free oats
• 1/4 cup of oat flour, or rice flour
• 1/4 cup of ground almonds/walnuts/pecans
• 1/2 cup of sliced almonds
• 2-3 tbs of Earth Balance 
• 1/2 tbs of maple syrup

Directions:

1. Preheat the oven to 375 degrees F.
2. Wash and peel persimmons and slice into thick slices.
3. Grease a pie or cake pan and pour in persimmon slices.
4. Cut and de-seed the vanilla bean pod and add to the persimmons (or add the vanilla extract.)
5. Add the ginger, juice of the lemon/lime, half of the cinnamon and all of the nutmeg.  Mix and coat the persimmons.
6. In a bowl, mix together the oats, flour, nuts, Earth Balance, maple syrup, and the rest of the cinnamon. Layer evenly on top of the persimmons.
7. Bake in the oven covered with tinfoil for about 35 minutes.  Then remove the tinfoil, and bake for 10 more minutes so the top gets golden!
8. Enjoy with some Coconut Bliss ice cream!

Chocolate Pumpkin Pie

Happy Thanksgiving everyone! There are so many things I am grateful for: my friends, my family, my health, my fabulous life in San Francisco, biking, yoga, beautiful views, purple clouds over twilight blue skies, and the abundance of delicious and healthy foods that I have access to like persimmons, chestnuts, bosc pears, green kale...and chocolate!  I got the idea for this chocolate pumpkin pie when I was up late at night, lying in bed planning my Thanksgiving menu in my head!  I knew I wanted to make sweet potato rosemary rolls, herb crusted turkey breast, pomegranate cranberry sauce, shredded brussel sprouts, mashed sweet potatoes, and for dessert I was thinking of making my now famous chocolate cream pie and a pumpkin pie.  But then I had the great idea to combine these two and make a chocolate-pumpkin pie instead!  The chocolate ended up mixing in with the pumpkin filling, giving it a very rich flavor.  Please, enjoy this spicy, sweet, and uniquely delicious pie!

Ingredients

Crust:

• 1 cup of gluten free oats
• 1 cup of pecans
• 1 cup of unsweetened shredded coconut
• 2 tbs of brown rice syrup
• 2 tbs of Earth Balance or coconut oil
• 1 tbs of cinnamon
• 1 and 1/2 oz of 100% dark, unsweetened chocolate

Filling:

• 1- 15 oz can of unsweetened pumpkin puree
• 1/2 cup or so of maple syrup
• 1/2 cup of coconut milk
• 1 tbs of cinnamon
• 3/4 tsp of all spice
• 1/2 tsp of ground cloves
• 1 1/2 tsp of ground ginger
• 1/2 tsp of salt 
• 3 large eggs

Directions

1. Preheat the oven to 375 degrees F.  
2. In a food processor, grind the oats and nuts until they become tiny crumbs.
3. In a bowl mix together ground oats, nuts, coconut, Earth Balance, brown rice syrup, and cinnamon.
4. Press mixture into a 9 inch pie pan, making it as even as possible.
5. Bake in the oven for 10 minutes or so until crust is set.
6. Meanwhile, in a double boiler, melt the chocolate down.
7. When pie crust is ready, pour the chocolate into the pie crust and spread across the bottom. Put in the fridge to let chocolate cool.
8. Meanwhile, mix all the other ingredients for the filling together in a large bowl.
9. When chocolate is hard and cool, pour the filling into the crust and bake in the oven for about 50-60 minutes.  (to prevent crust from burning, sprinkle cold water onto the crust a few times throughout the baking.)
10. When pie is firm, take the pie out of the oven and let cool.
11. When ready, serve with some Coconut Bliss Ice cream, or make your own whipped cream by taking the separated coconut fat from a can of coconut milk and whipping it with some vanilla and agave!

Sweet Potato Rosemary Rolls

I love sweet potato anything, so when I saw this recipe for sweet potato rosemary rolls I knew I wanted to make them for Thanksgiving!  I adapted the recipe from Jennifer Katzinger's Flying Apron's bakery cook book.  These rolls turned out flavorful and chewy.  They are pretty dense though, so if you make them small they are the perfect size!

Ingredients

• 1 cup of lukewarm water (about 94 degrees F.)
• 1/2 tsp of yeast
• 1/4 cup of extra virgin olive oil
• 1/4 cup of maple syrup
• 2 1/2 cups of brown rice flour
• 2 cups of garbanzo bean flour
• 1/4 cup of ground flax meal
• 2 tbs of chopped fresh rosemary
• 1 tsp of fresh sea salt (plus some more for the top of the rolls)
• 3/4 tsp of xanthan gum
• 1 cup of sweet potato puree
• 1 large egg, beaten

Directions

1. Preheat the oven to 325 degrees F.
2. In a bowl, mix together the water and yeast, then the oil and maple syrup.  Let sit until the yeast is activated and bubbling.
3. In another bowl, mix together the dry ingredients: rice flour, garbanzo flour, flax meal, rosemary, salt, and xanthan gum.
4. When yeast is ready, slowly mix in half the dry ingredients into the wet ones using a spatula.  
5. Mix in the egg and sweet potatoes, then add the rest of the dry ingredients.
6. Transfer the dough to your work surface to kneed a few times.  The dough will be very sticky so make sure to flour your work surface and put some olive oil on your hands!  
7. Make into a loaf and cut into 16 small chunks of dough.  Turn each one into a ball and place on a parchment paper lined baking sheet.  Put a tiny slit on top of each roll.
8. Bake in the oven for about 40 minutes (keep an eye on them as ovens vary!)  When the rolls are close to being done, brush some olive oil on top and sprinkle some kosher salt on top and put back in the oven to make them golden.
9. When rolls have turned gold, take them out, let cool, and enjoy with some Earth Balance butter!

Kale, olive, and rosemary pasta

Hey folks, I've been crazy busy and then came down with the flu, so sorry for being MIA.  But I will post some great Thanksgiving recipes in the next few days.  In the meanwhile, here is what I had for dinner tonight: a simple pasta dish with sauteed kale, minced kalamata olives, garlic and rosemary.  It took no time, and tasted damn good.  Enjoy!

Ingredients

• 1 package of Tinkyada gluten free spaghetti (or your favorite brand.)
• 1 head of green kale
• 6 cloves of garlic
• 1 cup of kalamata olives (or try sundried olives, or your favorite salty olive!)
• 6 or so sprigs of rosemary 
• 1 huge lemon
• Salt, pepper, and olive oil

Directions

1. Boil the pasta following directions on the package; drain well.
2. Meanwhile, wash and de-stem the kale, and cut into small pieces.
3. Mince the garlic, olives, and rosemary.
4. In a pan, saute the garlic and rosemary in olive oil.
5. Before the garlic browns, add the olives and kale.
6. Sautee until kale is bright green, turn off the heat.
7. Throw the spaghetti into the pan and mix well.  
8. Sprinkle with lemon juice, salt, and pepper and enjoy!

Sandwich for the Soul

It is so nourishing to give yourself exactly what you need, to listen to your body and to take care of it.  This past Saturday I woke up at 6 am to help put on a racial justice conference in Oakland.  I braved the cold weather, riding my bike in the bitter wind at dawn, knowing that this conference would inspire and invigorate me.  And it did.  The rich dialogue and beautiful connections made at the conference fed my soul in many ways.  But after the conference was over, I was hungry for some real food- and immediatley knew I wanted to go to Mariposa, my favorite gluten free bakery!  The conference was close to Mariposa, so I hopped on my bike and rode over to this cute little spot tucked away off of Telegraph Ave.  As I walked in, I was instantly warmed by the heat rising from the ovens and by the smiles of all the people noshing on delicious gluten free treats.  I ordered the beet loaf sandwich- basically a beet/veggie burger served on their gluten free hamburger bun, with chunky purple coleslaw.  The beet loaf was sweet and savory, the bun soft, and the coleslaw perfectly crunchy and tangy.  As I ate this sandwich, I felt a sense of peace and self-love.  Eating out alone is such a rare and decedant experience for me.  But on that cold and rainy Saturday afternoon, I was completely immersed in the moment: enjoying my sandwich, appreciating the cozy atmosphere, satisfied with a good day's work, and happy to be in the company of myself.

(PS:  Ike's Sandwich Shop serves sandwiches on Mariposa gluten free bread- check them out!)

Happy Halloween!

Halloween is still one of my favorite holidays.  I love creating my own costume, getting to dress up and be whoever or whatever I want to be: a rockstar, a spider, Frida Kahlo, a roasting marshmallow...  It's the one day out of the year where you can wear anything you want.  Although, here in San Francisco, people seem to celebrate Halloween all year round with their out-there outfits.  On Halloween weekend, it can be hard to tell if someone is in a costume or just wearing their regular clothes!  That is why I love this city so much. This year, I left my costume designing to the very last minute, so I decided on being something simple: an eggplant.  I had a purple dress and sweater, and tights, and just crafted myself a stem and leaves to wear around my neck.  It was quite elegant, actually, for an eggplant, and healthy too!  I remember trick or treating as a kid, and coming home with bags of candy.  I was allergic to chocolate and milk then, but my mother was nice enough to let me eat a few pieces of candy on Halloween (and I always snuck some more later.)  The best part of the night was trading candy with my friends.  I always wanted the Reese's peanut butter cups, Peppermint Patties, and Kit Kats.  It is has been a long time since I've had any candy, and though I can only handle so much sweet these days, sometimes I crave a Reese's peanut butter cup.  So I made these yummy sugar/wheat/dairy-free peanut butter cups just in time for Halloween. I also tried to make Peppermint Patties, but they turned into a mess.  So stay tuned for the perfect patty recipe!  For now, please enjoy these decadent chocolate peanut butter cups!

Ingredients:

• 8 oz of 100% bitter chocolate
• 1-2 tbs agave nectar
• About 1/8 cup of rice milk
• 1 1/2 cups of peanut butter
• (Optional: 1 more tbs of agave)

Directions:

1. In a double boiler, melt the chocolate and add the agave nectar, stir constantly.
2. The chocolate will thicken from the agave, so thin it down with some rice milk - about 1/8 of a cup.  Just add a little at a time, stir well, and then see how thin it gets.  You want it to be as soft and thin as silky pudding.
3. Line a muffin tin with muffin liners and pour some of the chocolate into each cup.  Use a spoon or spatula to spread the chocolate up along the sides of each muffin liner.  Cover with foil/plastic wrap and place in freezer for about 30 minutes or more.
4. Meanwhile, heat up the peanut butter in the microwave for a minute and then mix together the peanut butter and agave.  (You can also omit the agave in the peanut butter if you want a more salty than sweet treat.) 
5. Take the muffin tin out of the freezer and fill each cup with the peanut butter mixture.  Press each down so it's smooth on top.
6. Re-melt the rest of the chocolate mixture in the double boiler, and pour on top of each peanut butter cup. Smooth down and refreeze for about 30 minutes, covered.
7. Take out and enjoy one of these massively delicious peanut butter cups with a friend!

Best Vegetarian Sushi

Ok, so we all know I die for sushi...and seafood of all kinds...but I love a delicious vegetarian sushi roll any day.  I love experimenting with different combinations of vegetables.  For this roll, I roasted Japanese eggplant and sweet potatoes, along with marinated tofu.  Then I added some steamed kale and fresh avocados, and it was the most hearty and nourishing sushi roll ever.  Though there are many steps to this recipe, it's actually quite simple and low maintenance, especially when you just cook a bunch of rice and roast/steam a bunch of veggies ahead of time.  Then all week long you have the ingredients to make the sushi, which then only takes about 5 minutes to make.

Ingredients 

• 2 cups of brown sushi rice
• 1-2 tbs of sesame oil
• 1 tbs of vinegar- you can use sushi rice vinegar, or I love to use umeboshi (pickled plum) vinegar
• 3 cloves of garlic minced
• 2 tsps of grated ginger
• 1 tbs of maple syrup
• 1/4 cup or so of wheat free soy sauce
• 1 box of extra firm tofu, sliced into thin rectangles
• 2 Japanese eggplants, cut in half length-wise
• 1 large sweet potato, cut into french fry shapes
• 1 head of kale, steamed 
• 1 ripe avocado, sliced
• 4-6 sheets of nori (sushi seaweed)

Directions

1. Cook the brown sushi rice in a rice cooker, or follow the directions on the bag (probably 2 cups of water for 1 cup of rice.)
2. When rice is cooked, mix in the sesame oil and vinegar.  Let rice cool for a few hours, or stick in the fridge, covered for about 25 minutes until cooled.
3. Turn the oven on to 400 degrees F.
4. Mix together the garlic, ginger, maple syrup and soy sauce in a bowl and marinate the tofu in the mixture.
5. While it marinates, spread the eggplant and sweet potato out onto a lined baking sheet, drizzle olive oil, some salt and pepper on top.
6. On another lined baking sheet, lay out the tofu pieces.
7. Bake tofu and vegetables in the oven for about 25 minutes, or until the vegetables are soft and the tofu is slightly caramelized.
8. Once rice, veggies and tofu are all cooked and cooled, you can roll up some sushi! (slice the eggplant into long thin pieces.) 
9. Place one sheet of nori, shiny side down, on a clean work surface or bamboo roller mat.
10. Using a wet spoon or clean wet hands, spread a thin layer of sticky rice on the nori, covering the bottom two thirds of the nori.  Make sure the rice is tightly packed.
11. Lay the vegetables and tofu across the rice near the bottom edge of the nori.
12. Wet the top edge of the nori.  Starting from the bottom side, begin to roll the sushi, trying to keep all the ingredients in the first turn.  As you turn, make sure to keep it tight and gently press the roll, like you are trying to roll a sleeping bag very tightly.  (I don't use a bamboo roller, but you may find it easier.)
13. Once roll is rolled up, let sit for a minute so that the roll sets (start on another roll in the meantime).
14. Using a very sharp and slightly wet knife cut your sushi roll into cute little pieces.
15. Enjoy with wheat-free soy sauce!
16. (For more tips on how to make the perfect sushi roll check this out:  http://jasminshappytummy.blogspot.com/2010/08/i-love-sushi.html) 

Peanut Butter Cookies

I am so grateful that of all the things I am allergic to, peanuts did not make the list.  Peanut butter cookies just speak of childhood to me; and who knows why they have to be stamped with a criss-cross of fork indents, but they just do.  I remember eating them as a kid with a big glass of Eden soymilk (even in 1988 I was drinking soy milk!)  I have been craving peanut butter cookies lately, so I finally baked up a gluten/sugar/dairy free batch.  These cookies turned out so soft and chewy and of course, peanutbuttery!  Hopefully these delicious cookies will bring you back!

Ingredients

• 1 cup gluten free flour (I used garbanzo and brown rice flour)
• 1 1/2 tsps baking powder
• 3/4 cup coconut sugar
• 1/4 tsp of salt
• 2 cups of organic peanut butter
• 1 tbs of honey
• 2 large eggs

Directions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix together all of the dry ingredients.
3. Add the peanutbutter, and honey and mix well. 
4. Beat the eggs gently and mix completley into the batter.
5. Roll dough into small circles and press gently onto a baking sheet covered with parchment paper.
6. Using a fork, gently stamp into the top of each cookie, two times in opposite directions to create the tic/tac/toe board effect!
7. Bake in the oven for 12 or so minutes until golden, but still a little soft.  
8. Let cool and enjoy with a glass of cold rice or soy milk!

Shrimp and Shitake Soba

 

Sometimes life comes together out of pure intention and desire, with no extra effort needed.  Last year I was really wanting a new challenge, to learn new things and to be involved in something inspiring.  I tried applying to a bunch of internships and such, but none of them worked out.  Then one day, I was attending a very inspiring conference put on by an organization that I've always been impressed by.  At the end of the event, I was chatting with one of the board members of this organization and she asked me if I wanted to apply to be on the board.  My answer was an easy, "yes!" So  I applied, and then a week later was accepted to serve on this amazing board.  It was so easy and surprising.  I felt like I had been handed exactly what I was looking for.  Sometimes cooking is like this too.  This week I was imagining making a soba noodle dish with shitake mushrooms and thought shrimp would be perfect for this dish.  To my luck, Whole Foods was having a sale on shrimp, so it was all meant to be.  When I got home from the store, I only had 30 minutes to make and eat dinner before meeting a friend.  So I quickly sliced, and sauteed and stirred and didn't think too much about what I was doing, and the dish turned out perfectly.  Seriously people, this meal took me 20 minutes to make, start to finish.  This is a great dish to make when you're crunched for time, but want something fresh and flavorful.  If you can't find the 100% buckwheat noodles, you could use pad thai rice noodles.  You could also substitute tofu cubes or sliced chicken breast for the shrimp, and bok choy for the spinach, and carrots for the red pepper.  But don't think too hard about it, just follow your instincts and enjoy!

Ingredients

• 1 package of 100% buckwheat noodles (make sure there is no wheat in them!)
• 1 cup of shitake mushrooms, sliced
• 3 cloves of garlic, minced
• 10-12 raw shrimp
• 1 bunch of baby spinach, washed
• 1 red bell pepper, sliced into sticks
• olive oil and sesame oil 
• wheat free soy sauce
• sesame seeds

Directions

1. Boil water for soba noodles and cook for about 8 minutes.  Rinse and drain well.
2. Meanwhile, sautee the shitake mushrooms, with olive and sesame oil, in a pan on medium-high heat.
3. When the mushrooms begin to wilt and soften, add the garlic and shrimp.
4. Finally, add the spinach and red peppers on top.
5. Pour a little soy sauce on the noodles, shrimp and veggies,  mix together.
6. Garnish with black sesame seeds!

Lemon Blueberry Muffins

I woke up to sound of the wind brushing against the palms outside my window this morning.  The fog and mist were turning into rain.  I hugged the blankets over my head, happy that the first rainy day of fall beckoned me to stay home.  My roommate had said it was a good weekend to make muffins, so that's what I did.  I was hesitant to make up my own recipe as the last two times I baked muffins they turned into deflated messes.  So I looked on line and found this recipe by Erin McKenna, the owner of Babycakes, a fabulous gluten free bakery in NYC.  I changed the recipe slightly and made it fresh with some lemon zest.  Listening to "This American Life" on NPR, I measured the flours, zested the lemon, and scooped the blueberries.  To my pleasure, these muffins turned out fluffy, soft and delicious.  I should have known they would be good since I love everything at Erin McKenna's bakery!  These lemon blueberry muffins will warm you up and brighten up any rainy day.   

Ingredients

• 1 cup of garbanzo bean (chickpea) flour
• 3/4 cup of rice flour
• 1/4 cup of tapioca flour (or potato starch)
• 2 teaspoons of baking soda
• 2 teaspoons of baking powder
• 1 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 1/4 cup of melted Earth Balance
• 1/4 cup canola oil
• 2/3 cup of maple syrup
• 2/3 cup of rice milk
• 1 teaspoon vanilla extract
• zest of one lemon
• 1 large egg
• 1 cup of frozen blueberries (mostly thawed and well-drained)

Directions

1. Preheat the oven to 325 degress F and line a 12 cup muffin tin with paper liners.
2. In a large bowl, mix together all of the dry ingredients.
3. Slowly add in the wet ingredients (except the blueberries) and mix well until smooth.
4. Add the blueberries and stir gently- don't over mix or the whole batter will turn blue!  
5. Fill each muffin cup to about 2/3 full.  
6. Bake in the oven for 25 minutes, or until slightly golden on top.

Meditations on Chocolate

Indulging in the decadent chocolate pie from last week's post challenged me to be more mindful of my cravings.  The pie was so damn delicious, and sweeter than most foods I eat, that I noticed myself becoming addicted to having a slice of pie every night after dinner...and sometimes after lunch...and ok, maybe a bite for breakfast.  I even turned the extra pie filling into these sweet little chocolate truffles (photo above) so I could keep indulging.  And though there is nothing "bad" about wanting to eat something so yummy that I had made, I was aware that I was compulsively going for the chocolate, time after time, without thinking about it, and without fully enjoying each bite I was eating (which is kind of the whole point!)  

Luckily, I've been reading Pema Chodron's book, The Places That Scare You, about learning to sit with discomfort, pain, anxiety, and fear.  In meditation, I've been taught that when you feel a strong sensation (maybe your foot getting tingly, your back aching, or a feeling of anger), rather than fighting it, or immediately trying to fix it, you should pay attention to the feeling and give it some space to be.  My meditation teachers do not encourage suffering in pain, but they do suggest that before I quickly move my foot to a more comfortable position, I first give it some mindful awareness.  Often when I have done this, after a few minutes, the feeling goes away.  If it doesn't, I will adjust myself so that I am not in pain.  

So I tried to apply this practice to my chocolate cravings.  Before grabbing another slice of chocolate pie, I sat and meditated on the feelings I was having.  I noticed a sort of clenching, anxious, sad sensation in the center of my body.  I sat with these feelings, trying not to judge them, stifle them, or change them.  Instead I tried embracing these feelings, and sending loving-kindness towards myself for having these difficult feelings.  And you know what?  As soon as I gave these feelings the attention they needed, they melted away.  I did not have a dire need to eat another slice of chocolate pie anymore.  Now, I certainly do not believe in a self-torture diet, or in denying yourself pleasure.  That is not the lesson here.  Instead, I am reminded of listening to my body and giving myself lot's of love and compassion.  Making the decision to stop eating wheat, sugar, and dairy was not about restricting myself and suffering, it was about learning how to take good care of my body.  Practicing mindfulness around eating (and living) has made me a healthier and happier person.  Next time you have a strong craving for chocolate (or whatever it is), try this home-made "recipe" for a chocolate meditation below!  

Ingredients:

• Yourself
• A place to sit

Directions:

1. Take a comfortable seat in a quiet place.  Try to sit up straight so you feel alert, but not stiff and uncomfortable.
2. Close your eyes and bring your awareness to your breath.  Just notice it coming in and out of your body.
3. Then bring your awareness to your cravings.  Notice where you feel it in your body.  Notice it's qualities (does it feel heavy? does it feel constricted?  does it have a color? does it have something to say?)
4. Once you've observed these feelings, try sending yourself compassion and loving-kindness. This might be as simple as placing your hand on that place on your body, or giving yourself a hug, or saying something comforting like "I see your pain, and I have compassion for you."  Or whatever feels good and relevant for you, do that.
5. Then see if anything shifts in these feelings.  Maybe it does, maybe it doesn't.  But just pay attention.  Try to suspend your self-judgement and try fully accepting who you are in this very moment- chocolate cravings and all!

Chocolate Cream Pie

"Sex in a pie," my friend said as she tasted this decadent dessert.  It's true, I couldn't get enough of this heavenly pie.  The filling was rich in chocolate flavor, smooth and creamy, with a perfectly firm consistency.  The crust was nutty and buttery and held together well.  And the coconut whipped cream reminded me of the "real thing"- rich and not too sweet.  Seriously, this pie will make you happy.

Ingredients

• 1 cup of gluten free oats
• 1 cup of nuts (I used almonds and macadamia nuts)
• 1 cup of unsweetened shredded coconut
• 2 tbs of brown rice syrup
• 2 tbs of Earth Balance or coconut oil
• 12 oz of silken tofu- firm or extra firm!
• 6 oz of unsweetened 100% chocolate
• 4 tablespoons of maple syrup or more if you like
• 1 tablespoon of vanilla extract
• Whipped Cream:  1 can of whole fat coconut milk, 1 tsp vanilla, 2 tsp maple syrup

Directions

1. Preheat the oven to 350 degrees F.
2. In a food processor, process the oats and grind up the nuts to a crumb consistency (or finer if you like.)
3. In a large bowl mix together the processed nuts and oats, the coconut, Earth Balance and brown rice syrup until the whole mixture is soft and moist.
4. Press mixture into a nine-inch pie pan to make a crust and bake in the oven for about 20 minutes until it's golden and toasty.  
5. Meanwhile, using a double boiler melt the chocolate until it becomes a liquid.  
6. Drain and dry the tofu, and in a blender or the food processor (cleaned after grinding the nuts), blend the chocolate and tofu until it's fully mixed. You might need to scrape the sides a a few times with a rubber spatula to integrate all the tofu with the chocolate.
7. Add the maple syrup and vanilla to your liking.
8. Pour chocolate tofu into the baked pie crust, smooth down the top, and let sit in the fridge for an hour or more.
9. Enjoy a slice with this easy-to-make whipped cream:  Take a can of full/whole fat coconut milk that has been sitting in the fridge overnight, scoop out the thick white fatty part of the milk into a bowl (save the clear liquidy part for another cooking project) and whip it with an egg beater until fluffy.  Mix in just a teaspoon of vanilla extract and 1-2 teaspoons of maple syrup to your tasting.

Generous Granola Bars

 

Gratitude and generosity feed the soul.  Often I feel a sense of wanting and needing: a bigger home, a better job, more money, more friends, more clothes, more books, more food, more love...  But often this is just a perception, a distorted view of reality.  Because at other moments I so clearly see how blessed my life is.  This happened the other night, when my sister and her husband were visiting my brother and I in San Francisco.  I was nearing the end of a very busy summer- full of lot's of traveling, lot's of visitors, lot's of plans with lot's of people, and I was at the point of whining to my friends about my crazy schedule.  And while I certainly was in need of some alone time, it finally hit me that night when I was out with my sister, just how lucky I am.  I mean, how can I complain about spending time with my awesome siblings and friends in the beautiful city of San Francisco, after a day of an inspiring work retreat, and after a night of seeing Sade live in concert?  I saw my life full of love and beauty and suddenly had the urge to bake! So the next day I decided to make some granola bars for my friend who was having a hard week.  It was a pleasure to make these breakfast treats for her, not only because it cheered her up, but it also made me feel grateful to have so much happiness to give away right now.  And literally, I had jars and jars of nuts and oats in my pantry, just waiting to be used in this recipe.  So please enjoy these yummy, chewy, crunchy granola bars and share them with a friend!

Ingredients (makes about 2 dozen "bars"/cakes in 2 cupcake tins):

• 1 cup of ground nuts
• 1 cup of shredded coconut
• 1 cup of oat flour
• 2 cups of gluten free oats
• 1/2 cup of chopped pecans
• 1/2 cup of sliced almonds
• 1/2 cup of ground flax meal
• 1 tbs of cinnamon
• 1 tbs of vanilla
• 1 cup rice milk
• 2 tbs oil
• 1/2 cup brown rice syrup
• 1/2 cup maple syrup
• 4 tbs almond butter, softened to room temperature
• 1 large egg

Directions:

1. Preheat the oven to 350 degrees F.
2. Mix all of the dry ingredients together in one big bowl.
3. Mix together the wet ingredients in a seperate bowl.
4. Combine the wet and dry ingredients in the large bowl.
5. Line two cupcake tins with paper liners and fill each cup with the granola mixture to about 3/4 full.  Press each granola "bar" so it is firm and smooth on top.
6. Bake in the oven for about 35-40 minutes until they are crunchy on the outside and soft on the inside.  
7. Share with a loved one!

Rainbow Salad

I have been making this hearty salad all summer long.  It's packed with protein and a colorful medley of veggies.  The other day I had a bowl for lunch at work, and one of my 6th grade students said, "Oh my god, that looks soooo good!"  I looked around to see what food she was talking about, then realizing it was mine I asked her if she liked quinoa (just to be clear that this was not couscous or some other more popular grain.) She went on and on saying how much she loved quinoa and kale, and continued to stare longingly at my lunch. I finally gave her some to eat- which I wouldn't normally do- but I was just so happy that this child had a craving for something so healthy that I couldn't resist sharing!  I remember when I was in middle school, my best friend and I would stop at the convient store every single day after school to buy Mars candybars, Doritos and Hostess Cupcakes.  My, how things have changed. Well, whatever age you are, I hope you enjoy this easy summer recipe!

Ingredients:

• 1 and 1/2 cups of rinsed quinoa *
• 1 -2 yellow zucchinis/summer squash chopped into bite size pieces
• 1/2 cup or so of shredded carrots
• 1/2 cup or so of shredded purple cabbage
• 1 bunch of kale, washed and trimmed
• 2 cloves of garlic, minced
• 3/4 cup cherry tomatoes, cut into halves
• 1 block of really fresh tofu, cut into small cubes
• Sprouts- alfalfa or microsprouts are yummy!
• Your favorite salad dressing (I have been buying Dr. Bragg's cider vinegrette.)
• Olive oil, salt and pepper

*You must rinse quinoa off before cooking.  I usually soak it in a bowl of water for 10 or more minutes, then pour it into a sieve and run water over it for a few minutes.

Directions:

1. Pour 3 cups of water into a pot.  Add salt and the rinsed quinoa.  Bring to a boil, then simmer on medium heat for about 15-20 minutes until the quinoa turns transulecent and the little tales of each quinoa seed pops out.
2. Meanwhile, in a pan coated with olive oil, saute the zucchini on medium/high heat for a few minutes.  Add the shredded carrots and cabbage, then the garlic and the kale.  Saute until all vegetables are slightly soft and turn bright in color.
3. In a large bowl, mix together the quinoa, cooked veggies, tomatoes, tofu, and sprouts (plus any other things you love, like avocado, sunflower seeds...).
4. Dress with the your favorite salad dressing, salt and pepper and enjoy!

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Boston Bites

I left my hometown of Boston six years ago for sunny California, but during my recent trip to the east coast, I was taken aback by my nostalgia for good old Beantown.  I felt a deep sense of rootedness walking down the cobblestone streets of the South End, admiring the old beautiful brownstone buildings that I am starved for in bright and new San Francisco.  It was so fun to rediscover this city that I never really knew as an adult.  My sister took me to all the hip and fancy restaurants, like The Gallows- a disturbing name for a fabulous place.  They are known for their poutine (french fries covered in gravy and cheese curd), but I shared a few dishes with my gluten free mother.  We ate a beautiful beet salad, followed by their board special served with quinoa, curried peaches, eggplant, and some cremont cheese that my mother ate (with the gluten free crackers they gave us,) and finally their big bowl of seafood filled with seared tuna, shrimp, scallops, avocados and plaintains.  It was a heavenly meal.  

I also dined at a bunch of gluten free restaurants in the Boston area including Naked Pizza, a healthy pizza place that has gluten free crusts.  And also my mother's favorite gluten free restauarant in Brookline, The Fireplace.  This New England grill restaurant has a seperate gluten-free menu, and they serve gluten free bread on the table per your request.  I ordered the burger on a gluten free bun!  I was so surprised that stuffy old Boston- not a place known for crunchy granola/super healthy/alternative living like San Francisco is- has so many gluten free options.  The biggest surprise was going to Woodman's seafood restaurant in the little beach town of Essex that not only has fresh lobster, but also gluten-free batter for any fried fish dish you want!  Check out my ode to Woodman's if you haven't already! 

But I must say, that as delicious as all of these dinners were, I think my favorite meals were eaten on my sister's deck in Allston.  The night I arrived in Boston, she and her husband grilled salmon and corn on the cob for me.  When my sister suggested we eat dinner on the deck, my first thought was, "I'm going to be too cold"- because San Francisco summer is so freezing (60 degrees and foggy everyday!), that I forgot what summer nights in Boston were like!  But it was so warm and pleasant to sit on her deck that night, looking out to the city skyline, the John Hancock and the Pru.  Another night they grilled burgers and bought me gluten free hamburger buns by Udi's.  She also made me arepas (Venezuelan cornmeal pockets) by hand that were amazing!  And my last day in Boston, we sat on my sister's sunny deck, feasting on a Brazillian churrasco that her Brazillian husband made of barbequed steak, chicken hearts, yucca rolls, beans and rice.  Sitting in the sun, grilling, and relaxing with family and friends brought me back to the true meaning of summer- as I knew it growing up in Boston.   

 

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Gluten-free fried fish

 

Every summer my family would drive up to Good Harbor beach or Cranes beach in Massachusetts to bathe in the sun, swim in the freezing cold water 'till we were blue in the lips, and build castles in the sand.  My parents were judges for the annual sand castle competition at Cranes beach, where professionals, families, and even kids could compete (yes, my sister and I won the kid's category one year!)  I remember the professionals building the Eifle tower, or castles big enough for me to walk into, or humongous dragons that looked like they were swimming in the sand.  At the end of the day, after all the blue ribbons were given out, everyone would go to Woodman's in Essex, Ma.  

This old seafood restaurant is extremely popular with lines out the door.  We would feast on their fried full belly clams and fresh lobsters.  I have always been a seafood junkie, and would order the fisherman's platter- which was overflowing with fried fish, fried shrimp, fried clams, fried scallops, and french fries- and finish then entire thing by myself (not that I didn't get a slight stomach ache on the car ride home)!  Since going off gluten, it's been a long time since I had some fried clams, and also a long time since I've had a beach day like I did when I was a child.  This July, though, my family and I returned to Good Harbor beach.  Just like old times my sister and I splashed in the big waves together like we did when we were kids, and then we all stopped at Woodman's for dinner.  

I was craving some fresh New England lobster that you just can't get in San Francisco.  But to all of our surprise, my sister noticed they had a gluten free option for all their fried dishes.  I was so excited that I ordered not only a lobster, but the gluten free fisherman's platter (granted this time I shared both with my brother.)  It was amazingly delicious- reminding me of when I was a kid chowing down all that fried goodness.  My brother, who eats gluten said it tasted great- just the same, only slightly lighter.  By the end of the dinner I was covered in lobster juice and grease. I took off my plastic lobster bib, looked out to the sun setting around the marsh, and sighed in such gratitude for this delicious gluten free meal.

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I Eat New York

New York City is a delicious place.... I couldn't eat this piece of gluten/sugar/dairy free banana bread from Babycakes fast enough!  It had slices of bananas in it and was so moist and flavorful.  Whenever I am in Manhattan I always make sure to stop by here and buy a box of cupcakes, brownie bites, and other goodies for me and my gluten-free friend, Eliza!




But to be honest, I really can't eat cupcakes all day long.  I need my fix of green vegetables and brown rice, too.  That is why I go to Souen, the macrobiotic restaurant in New York City that serves iced kukicha tea, vegan desserts, and uses only wheat free tamari in all their dishes.  This last time I went to Souen, I opted for a simple meal of sauteed veggies and salmon sushi.  This is a meal I could easily make at home (and often do), which some people would say is a waste of money. But when I am traveling, a dish I can and would make at home is exactly what I crave.  Most restaurants pack in sugar, butter, and all kinds of unhealthy ingredients into their dishes to make them "taste good."  But when I go to Souen, I know that every ingredient used is one that I would choose to cook with for myself.  It's not only healthy to eat like this, but comforting as it reminds me of my kitchen and my home, many miles away.








A gal like me can always count on a vegan place to have lot's of dishes that I can eat.  The V-Spot (love the name), in Brooklyn has agave sweetened lemonade, vegan tacos, and gluten free labels all over their menu!  I tried the curried kale and quinoa which was hearty and flavorful.  I also ordered the kale tostadas with my friend Anna.  They were delicious, but of course broke apart immediately as they are made with toasted corn tortillas- sin gluten, thus prone to falling apart.  Nevertheless, I picked up the pieces of avocado off my skirt and continued eating this yummy mess!



  
My friends Eliza, Liz and I spent a Sunday at Far Rockaway beach, soaking in the sun (maybe too much as I got sunburned) and jumping in the waves.  It was a magical day, especially when we ventured to the Rockaway Taco stand.  Hipsters flock from Williamsburg to munch on fish tacos from this place.  The fish tacos were wheat battered, but despite their business, they quickly and kindly changed my taco order to chorizo and carne asada!  The tacos were the perfect size, filled with well cooked meats and toppings.  My favorite though, was the fresh watermelon juice I sipped on!  Also, speaking of Far Rockaway Beach, I just found out that Babycakes is now serving waffles and other delights at this beach, too!  I only wish I had known before we went...oh next time I'll have to go.  Luckily, for me, there will always be a next time in New York!  See ya next summer NYC!

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