Merry Christmas!

Merry Christmas to everyone who celebrates!  I have to admit that I love Christmas time, I love the twinkling lights, the hustle and bustle, the first snow fall, and even Christmas music!  But with my nose stuck in the books all month working on my grad school finals, I almost forgot that Christmas was coming.  Living in San Francisco where the weather is 60 degrees all year round, it is hard to feel any sense of seasons, especially the Christmas Season.  I had barely noticed any Christmas tree lights up and I hadn't heard a single Christmas song, since I don't listen to the radio and Rainbow Grocery, a hippie coop, is the only place I have been shopping and they don't play Christmas music!  Luckily I finally heard my favorite Christmas song of all, because my roommate was playing it at our house: Mariah Carey's All I Want for Christmas!

All I really want this year, is to fly to Boston for a real east coast Christmas and meet my new baby niece!  It is what I have been looking forward to all semester!

But if you're looking for something else sweet for Christmas, here are some of my recipes for yummy (wheat/sugar/dairy-free) desserts you can make for your Christmas party:

Christmas Ginger Spice Cookies

Chocolate Cream Pie (vegan too!)

Fig Almond Cookies 

Chocolate Rosemary Bread

Salmon and Soba

The other night I splurged on a beautiful piece of wild Alaskan salmon, and paired it with 100% buckwheat soba noodles, shitakes, spinach, carrots, and peas.  It was a refined dish, with delicate and earthy flavors, yet pretty simple to make.  Soba noodles are usually made from a combination of buckwheat flour (which is totally gluten free) and regular wheat flour (totally not gluten free), but you can find 100% buckwheat soba noodles at Whole Foods.  If you still can't find it, you can also use rice noodles instead for this dish.  Enjoy this recipe!

Ingredients

• 1 fresh piece of salmon that serves 2 people
• 1 package of 100% buckwheat soba noodles (check ingredients!)
• 1 cup of shitake mushrooms
• 1 carrot 
• 1 bag of baby spinach
• 1 cup of peas or edamame beans
• 4 gloves of garlic, crushed
• 2 tsps of freshly grated ginger
• 2 tbs of wheat free soy sauce/tamari
• 1 tbs of umeboeshi vinegar
• 2 tsps of miso paste
• 1tsp of sesame oil
• 1/2 tb of sesame seeds

Directions

1. In a bowl, mix together the ginger, one clove of the garlic, soy sauce, vinegar, miso, and sesame oil.  Let sit and marinate.  
2. Boil soba noodles in a pot of water according to directions on package, only takes about 8 minutes!  Rinse well in colander.
3. While noodles cook, slice up the shitake mushrooms and carrots.  Saute with the rest of the garlic in olive oil on medium heat until soften.  Add the peas and spinach at the last minute.  
4. Saute the salmon in a pan (cast iron is nice), with olive oil for about 5 minutes on each side, depending on how thick it is.  It will be done when flesh turns a light shade of pink.  
5. In a serving bowl mix together the sauce and noodles, add the vegetables and top with salmon.  
6. Sprinkle sesame seeds on top and enjoy!

Gluten free sandwiches!

I recently stumbled upon a cafe in the Richmond neighborhood that serves gluten free sandwiches!  I've walked by this little cafe on Clement street a million times, always heading to Burma Super Star or one of the other Asian restaurants, never giving this place a second look.  But last week I had some time to kill and walked into Blue Danube Coffee House to get some tea.  As I walked in the door I noticed a sign that said, "gluten free sandwiches."  In disbelief I asked the waitress, "Do you really have gluten free bread?"  With a smile she said, "yes," so I ordered a bacon, lettuce, avocado and tomato sandwich.  The bread was nicely grilled, and filled with fresh avocado and loads of bacon!  It also came with a fabulous mixed greens salad with a zesty Italian dressing.  I ate every last bite on my plate!  This place also has great teas, beer, and is open till 10pm.  If you're in the Richmond neighborhood in SF, check it out!

Purple Cabbage Smoothie

Cabbage smoothie...sounds weird I know.  But this pretty purple smoothie is delicious and packed with immune boosting/anti-cancer nutrients.  Some people say you should eat 2 lbs of vegetables a day, so why not pack them into your smoothie at breakfast time?  You gotta try it!

Ingredients

• 1/4 cup of blueberries
• 1/2 cup of shredded purple cabbage
• 1 ripe banana
• 1 1/2 cups of almond milk (or soy/rice/hemp milk)
• 1 scoop of Vega One nutritional powder (or add a little honey if you want it to be sweet!)

Directions

1. Blend all ingredients in a blender until smooth.
2. Enjoy!

Happy Tummy Thanksgiving Menu

 

Don't know what to bring to Thanksgiving?  Check out a collection of my favorite wheat/sugar/dairy-free Thanksgiving recipes:

Sweet Potato Rosemary Rolls

Cornbread

Winter Kale Salad

Red Beet Quinoa

Sweet Potatoes: roasted, mashed, or made into a pie

Persimmon Crisp

Chocolate Pumpkin Pie

Pecan Pie

Or, if you're strapped for time, order a pie from San Francisco's Sweets Simply (Gluten Free/Vegan baked goods)!

Lunch for the week

This fall I started graduate school and my life quickly became extremely busy.  It's been a steep learning curve in adjusting to being a student again, while still juggling work and maintaing my health.  But my health is my utmost priority, so I've figured out how to eat healthy on a grad-student's schedule and budget.  My trick is to make a bunch of food on Sunday and pack it into tupperwares for my lunches for the week.  Since I have no time to be creative and make elaborate meals, I have been sticking with the essentials: green vegetables, protein, and some good carbs.  The easist thing for me to make is a raw kale salad, quinoa, and cut up some Tofu-Yu tofu (or another delicious marinated tofu that doesn't need to be cooked) and toss it all together.  It's fast, fairly cheap, and very healthy.  When I get sick of this, I might add some roasted sweet potatoes, avocados, substitute tempeh for tofu, etc.  But this has been my staple meal since I started school.  Though I wish I could blog about a fabulously intricate and unique dish I've invented, I just don't have time for that.  And perhaps you don't either? So if you're a busy bee like me, try this out!  

LA Story

Sometimes life surprises you.  I was recently in LA for a wedding of a dear old friend.  When I travel I worry about a lot of details, but most importantly where I am going to eat.  Luckily I was staying in Santa Monica, which has a variety of healthy restaurants.  However, the person I was traveling with was the bride's friend from graduate school whom I didn't know.  I prepared myself for having to give into eating at a "traditional" restaurant to appease this person who most likely would be grossed out by my gluten free suggestions.  But to my great surprise, she requested that we find a vegan/raw/gluten free restaurant to have lunch at.  I was so excited, as I had already Googled ten gluten free vegan restaurants near our hotel!  We ended up going to a place called Euphoria Loves Raw Revolution.  It reminded me a lot of San Francisco's Cafe Gratitude, with a super hippie vibe and amazing raw food.  I ordered a vegetable nori roll and she had the Indonesian coconut noodles, which were both delicious.  We also each ordered a smoothie to go, plus some "almond joy"- like treats for later!  As we walked down the sunny streets of LA, gabbing on about our favorite kale and tofu recipes, I let go of my worries and thanked the universe for offering up this perfect traveling companion.  

Green Kale Smoothie

 

I love kale.  It is an essential ingredient in my life, not only because it is so healthy for you, but because it tastes good.  I crave it all the time - even for breakfast.  I recently read in Joel Furhman's book Super Immunity that the wonderful immune boosting compunds called "ITCs" that are in kale are released when the kale is chopped or blended.  Which gives me all the more reason to put it in my smoothie.  It may sound weird to put vegetables in your smoothie, but with all the other ingredients it evens out into a sweet treat.  Sometimes I like to add a super ripe avocado to my green smoothie as it adds a real creaminess.  But I would say the magical ingredient in my smoothies is Vega One nutritional powder.  It's vegan and gluten free, packed with vitamins, plant-based protein, flax meal, plus stevia for some sugar-free sweetness.  There are a variety of flavors, but I love the vanilla chai one the best.  This powder adds more nutrition to my smoothies, but also a sweet flavor that pulls all the ingredients together.  Enjoy this good-for-you green smoothie!  

Ingredients

• 2 leaves of kale, washed and de-stemmed
• 1 handful of baby spinach, washed
• 1 ripe banana
• 1 1/2 cups of rice milk 
• 1 scoop of Vega One powder (or your favorite protein powder)
• Optional: half a ripe avocado

Directions

1. Blend all ingredients in a blender until smooth.
2. Enjoy your vegetables!

Best Gluten Free Bread

I actually enjoy many of the gluten free breads available in the grocery store, but I must admit they feel more like bricks than loaves of bread.  And they can't be eaten cold, they have to be toasted.  And the slices are really tiny....  Ok, so yes, it is very hard to make a good gluten free bread.  Or so I thought.  I recently discovered Canyon Bakehouse gluten free breads and they are amazing!  They are light and have great flavor and texture.  They taste much like multigrain wheat bread.  Plus you can eat this bread cold so they are perfect for sandwiches!  I brought a loaf home, spread some of my beet hummus onto the slices, piled on avocado, marinated tofu, and mixed greens and when I bit in, I remembered what sandwiches used to taste like, back in the day.  Canyon Bakehouse bread is available at Whole Foods and Rainbow Grocery!  Check it out, it will change your life!  

Beet Hummus

This hot pink hummus will dazzle your guests!  My friend Hilary made a beet dip for a potluck at my house and everyone couldn't get enough of the sweet and tangy dip.  I was inspired to make my own using a little lime juice and tahini and it turned out beautifully.  Feel free to play around with this recipe.  Also, please don't throw out the beet greens- they are so yummy and nutritious - just saute them with some garlic and enjoy!

Ingredients

• 4 medium beets, chopped into quarters
• 2 large cloves of garlic, peeled
• 1 tbs of sesame tahini
• 2 juicy limes
• 1 tsp of salt
• 1 tsp of pepper
• 1/4 cup of olive oil

Directions

1. Roast beets and garlic in a little olive oil in the oven for 35-40 minutes at 400 degrees F.  (If you want to save time you can steam the beets and garlic for about about 15 minutes.)
2. In a food processor, process the beets and garlic.
3. Add the tahini, lime juice, olive oil, salt and pepper and blend until smooth and delicious!
4. Enjoy with some gluten free crackers, carrots, or spread on a gluten free sandwich!

Gluten Free Cookies and Chai

If you live in San Francisco, you have to stop by the Chai Cart to try one of my friend Nicole's amazing gluten free and vegan cookies!  Her company, Sweets Simply is selling cookies at the Chai Cart which is located on Market street downtown during the week and Valencia street on the weekends.  I got to try some of her samples and let me tell you - her cookies are amazing!  Her rose water pistachio cookie was heavenly and went so well with the chai.  Keep in mind that she uses evaporated cane juice (sugar), but otherwise they are pretty pure in ingredients!  She is also experimenting with some agave sweetened treats, so stay tuned! Also, not to make you jealous, but the other day I got to indulge in an ice cream sandwich she made for a party, using her double chocolate gluten free/vegan cookies and Coconut Bliss ice cream- it was to die for!  It inspired me to make my own ice cream sandwiches!

So, what are you waiting for?  Go by the Chai Cart and try a cookie for yourself!

Chickpea Burger

I recently became obsessed with Pinterest, where I have pinned over 200 gluten/sugar/dairy free recipes that I've collected!  I noticed a lot of recipes with chickpeas, including a chickpea "tuna salad," and I was reminded of a recipe in Heidi Swanson's "Super Natural Cooking" cook book for a chickpea burger that becomes the bun!  I thought this was a brilliant idea since veggie burgers can be very starchy and when placed between two pieces of gluten free bread, it's a little heavy on carbs.  Not just because it's less healthy, but because the taste experience is less exciting; it's nice to have a variety of textures and flavors in a bite.  I altered her recipe to be completely gluten free and added some sesame seeds to make it pretty (and healthy!)  I used sprouted chickpeas (*directions on sprouting at the bottom), but you can also use canned ones.  Please fill your burger with any ingredients you like: kale, mushrooms, avocado, tomato, alfalfa sprouts, etc.

Ingredients:  

• 2 cups of chickpeas (sprouted or canned)
• 1 onion, chopped
• 1 carrot, shredded
• 1 cup of gluten free bread crumbs or processed gluten free oats
• 1/2 tsp of salt
• 1/2 tsp of pepper
• the zest of one lemon
• 4 large eggs (or substitute with 4 tbs of ground flax seed mixed with 8 tbs of water)
• a few tablespoons of sesame seeds
• 1 avocado, 1 tomato, a bunch of mushrooms, mixed greens, some marinated tofu (or whatever veggies you want to put in between the buns!)

Directions:

1. Preheat the oven to 350 degrees F.
2. If using sprouted chickpeas, steam them for a few minutes until soft.  If using canned chickpeas, just rinse and drain them well.
3. In a food processor blend the chickpeas 'till they are thick and mushy.  Transfer to a large bowl.
4. Mix in the shredded carrots and chopped onions, bread crumbs/oats, salt, pepper, zest and eggs.
5. Form dough into patties. 
6. Lay sesame seeds into a shallow bowl and dip each pattie into the seeds to coat the top.
7. Bake patties in the oven for about 20-25 minutes.
8. While they are baking, saute the mushrooms; slice the tomato, tofu, and avocado; and wash the salad greens.
9. When chickpea patties are ready, let them cool, and then slice them in half to make two sides of the "bun."
10. Slap on some mayo or hummus, add your fixings and enjoy!

*How to sprout chickpeas:

1. Soak chickpeas in a bowl of clean water for 8 hours or more.  
2. Drain chickpeas and place them in a colander overnight.
3. Rinse the chickpeas a few times and return them to the colander.
4. Repeat for another day or two until you see sprouts coming out of the chickpeas!

Feasting with Friends

Last week my friends and I came together in the name of our three favorite things: food, fashion, and friendship.  We had not seen each other all summer and decided to reunite by watching "Project Runway," and feasting on delicious vegetarian tacos!  My friend Anita went all out, buying fresh corn tortillas and the best organic veggies in town.  She made an incredible slaw with cabbage, red peppers, avocados and tomatoes with an amazing dressing full of shallots, lime, and cilantro.  My friend Ravi refried the black beans for us with some garlic and pickled peppers.  I made a simple salad of mixed greens from the farmer's market, cherry tomatoes, fresh corn, avocados, and lime dressing.  We threw the ingredients together onto the warm tortillas and noshed as we shouted out our favorite designs (Fabio's) and least favorites (Ven's) on the runway.  I couldn't have felt more nourished at the end of the night! 

Joyful Salad

A day that starts with a run and ends with a meditation is a sweet day.  I enjoyed a run in the sunshine, cleaned my room, sat in the park with my friend Eric and then joined him for a meditation and dharma talk.  I had not meditated in a long while, but openly accepted my friend's invitation, knowing it would be good for me.  The teacher tonight quoted a poem by Hafiz, the Sufi poet, saying:

You carry all the ingredients

To turn your life into a nightmare-

Don't mix them!

So many days I scoop up those ingredients - judgement, self-hate, jealousy, fear, anxiety and mix them right up into a soupy mess.  It is so easy to do this, so human.  Yet Hafiz suggests we don't engage or attach to those negative ingredients.  But rather, he goes on to say:

You carry all the ingredients

To turn your existence into joy-

Mix them, mix

Them!

Though we do not have control over life itself, we do choose how we respond to it.  I was born with many health problems including asthma and allergies that I have been dealing with my whole life.  There have been many days where the reality of my health issues has made me feel depressed, helpless, bitter, and angry.  I know these are natural ways to feel, and I try to allow myself to experience them.  But I am also proud of myself for choosing to take an empowered approach to my health.  After my acupuncturist told me I should stop eating wheat/sugar/dairy, I didn't mix up any feelings of anger or frustration, but rather I have found immense joy in learning about healthy cooking and sharing my experience and knowledge with others on the same path.  

My most recent cooking adventures have been in inventing new salad recipes.  Vegetables and fruits are so good for your physical health, but also coming up with new combinations of ingredients nurture me creatively.  And they taste damn good as well!  Here is just one salad I came up with that you might enjoy.  But, please feel free to mix it up with the ingredients that will bring you joy! 

Joyful Salad

Ingredients:

• 1 bunch of kale
• 1 juicy lemon
• 1 tbs of olive oil
• 1/2 tbs of Braggs Liquid Amino Acids, or wheat free soy sauce
• 1 ripe avocado
• 1/4 of a head of purple cabbage
• 1 large handful of raspberries
• 1 large handful of sliced almonds, or any nuts you like!

Directions:

1. Wash and de-stem the kale.  Chop or rip into smaller pieces.
2. In a large bowl squeeze the lemon juice onto the kale and add the olive oil and Braggs.  Massage kale with your hands until it becomes bright green and soft.
3. Shred the cabbage and add to the kale.
4. Slice up the avocado and add to the salad.
5. Top with raspberries and almonds. 
6. Enjoy with Annie's Goddess dressing (just beware that it is not gluten free).  You could also make a simple balsamic vinaigrette for this by mixing a tablespoon of balsamic vinegar with 2 tablespoons of olive oil.  Or try blending the raspberries in and making a vinaigrette out of that!

Beautiful Berry Smoothie

Ever since I got back from vacation I have been on a fruit and veggie health kick.  On the plane ride home I read Joel Fuhrman's book "Super Immunity," (cover to cover), in which he discusses the importance of eating more greens, more beans and nuts, more seeds, more berries, and less meat, dairy and sugar (sugar he says is the devil, which I already knew.)  My diet already consists mainly of vegetables and fruits, but I was so recharged by his book promising of anti-cancer effects, that I went out and bought some hemp milk, chia seeds, a pint of blueberries and strawberries, and 3 bunches of kale (they were on sale at the farmer's market!)  I honestly do feel refreshed and balanced eating all fruits and veggies.  My body was craving vitamins and minerals after my summer of gluten-free cupcakes and endless sushi rolls.   Since coming back home, I've been having a different smoothie every morning for breakfast.  Blueberries are by far my favorite fruit to put in a smoothie, and since it's also strawberry season, I've been adding them to my morning shakes.  Enjoy this berry smoothie and feel free to adapt as you like (and get ready for more smoothie recipes!)   

Ingredients: (for one serving)

• 1/4 cup of blueberries
• 1/4 cup of strawberries
• 1 handful of washed spinach (you won't taste it I promise)
• 1 ripe banana
• 1 1/2 cups of almond/hemp/soy/rice milk
• 1 tbs of almond butter
• 2 tsps of chia seeds (optional, but really good for you!)

Directions:

1. Place everything into a blender and blend until nice and smooth!

Boston vs San Francisco

I grew up outside of Boston and spent nearly 23 years of my life in Massachusetts, but I moved to San Francisco 7 years ago to create a new home.  I was drawn to San Francisco's brightly colored Edwardian houses, to it's diverse and progressive community, to the jasmine blooming in January, and to the endless number of healthy food options.  But as much as I love this city, you can't take the Boston out of me.  I walk and talk very quickly.  I can't drive.  When I see old brick buildings my heart aches.  When I make a plan, I keep it.  I still root for the Red Sox.  And I will forever be a seafood snob.  I grew up eating the freshest lobster, fish and chips, and fried full bellied clams.  On special occasions, my family would go to the famous Legal Seafood restaurant, which has now turned into a large chain, but my parents still remember going to the original location in Inman's Square.  I had not been to Legal's in many years, but during my recent visit to Boston, my sister suggested we go to their newest Harborside location.  To my surprise, Legal's now has a full gluten free menu!  I decided to indulge in an order of the gluten free fried full bellied clams and a lobster (gluten free) roll!  The clams were so creamy and delicious and the lobster meat perfectly cooked.  You just can't find that kind of food in San Francisco!

 

Something else I miss when I am in San Francisco is a certain type of hippie/hipster that you don't come across in San Francisco.  You know the type, in their Birkenstocks and flannel that is so New England and unlike the crunchy granola types here in California, their skin is not tan and they've been composting for decades, even though Boston still does not offer compost services in the city- that's how hard core they are.  Luckily, for lunch one day, my Mom took me to City Feed and Supply in Jamaica Plain, which I would say is the breading ground for this type of person.  City Feed is an organic/local grocery store/cafe that makes you feel like you are in a country store in Vermont.  Again, to my surprise they had gluten free bread options for all their sandwiches!  So I had a traditional tuna salad sandwich which was so good, plus I got my fill of the local hippie scene!

 

Finally, the last thing I miss when I am in San Francisco is good Chinese food.  You would think San Francisco would have the best Chinese food, right?  Nope.  I don't eat much Chinese food these days anyways because of my diet, but dim sum is the only food I ever "cheat" on my diet and I have tried all the best places in San Francisco, and not one of them can come compare to the dim sum at China Pearl in Boston.  I didn't have the chance to go to China Pearl this summer while I was in Boston, but I did go to Myers and Chang Chinese restaurant in the South End with some good friends of mine.  They also have a gluten free menu (plus a shellfish free menu if you're allergic.)  I ordered the fresh rolls and chicken and broccoli chow fun- so satisfying and delicious!

But, I have to admit, after eating so many lavish gluten free treats, I was dying for a bowl of kale.  Luckily, my friend told me about a place called Life Alive Cafe in Cambridge that serves amazing healthy vegan food!  Similar to Cafe Gratitude in Berkeley, the menu is full of items called "The Swami," "The Green Goddess," "The Feisty Child," and "The Frolicking Alive Smoothie."  I ordered "The Rebel" veggie bowl and a "Love Alive" smoothie.  As a chowed down on my bowl of greens, beets, carrots, tofu, hijiki seaweed, quinoa and brown rice, I instantly missed home, meaning San Francisco.  I missed my kitchen and Rainbow Grocery and eating the kind of food that truly makes me feel whole.  Though I was very sad to say good-bye to my family and friends in Boston, I am happy to be back in San Francisco, aka the land of kale and granola.

Gluten Free NYC!

I go to NYC when I am craving long talks with old friends, walking down tree-lined streets of gorgeous brownstones, feeling invincible in the hot summer night air, and most importantly enjoying the best gluten/sugar/dairy free dinning! I have blogged before about my favorite places to eat out in NYC, but this trip I decided to try all new restaurants. My first stop was Sun in Bloom, a gluten free and vegan restaurant in Park Slope, Brooklyn. On a lazy afternoon, I strolled into this freshly designed restaurant and ordered their sunny "Couture Futomaki" with raw pickeled vegetables, avocado, and the most amazing sesame ginger dressing! I also sipped a nice cold coffee with almond milk and agave to sweeten it.  For dessert, I picked out this precious "strawberry shortcake" cupcake. It was filled and topped with fresh strawberries! I also stopped by Sun in Bloom another afternoon and got a pro-biotic coconut milk and blueberry smoothie to go - heavenly.

Another new place I tried in NYC was the Jivamuktea Cafe in Union Square. My friend Eric had recommended the Jivamukti yoga center and told me I had to stop by the cafe after class! I am so glad I did, as there was an amazing selection of vegan and gluten free options! I had a hard time deciding what to order, but ended up getting a "BLT" sandwich made with fried tempeh and served on gluten free bread.  It was extremely satisfying. They also had tons of smoothies and salads that I want to try next time! 

When I think of NYC, I think of bagels. This trip I was determined to find a gluten free bagel place in NYC. Luckily I discovered Vic's Bagel Bar which not only serves gluten free bagels, but also vegan cream cheese! I had a fat poppy seed bagel sandwich with vegan cream cheese, smoked salmon and tomatoes - my favorite! The bagel was very flavorful, though slightly tougher than I remember glutinous bagels being. But the overall lox sandwich experience was just what I was hoping for! 

Also, one day I was wandering around the East Village and stumbled upon Tu Lu's Gluten Free Bakery. It is an adorable little spot filled with gluten free treats. I asked the lady behind the counter which items didn't have sugar in them and she pointed me to the brownies and oatmeal cookies. I said, "I'll have one of each!" The cookie was nice and hearty, and the brownie was decadent!

Finally, I couldn't resist returning to my two favorite places in NYC: Angelica Kitchen and Babycakes. I have blogged about both of these treasures before on Jasmin's Happy Tummy, and still can't stop talking about them! I have no pictures of my yummy Babycakes brownie and banana bread (I stopped there as I was running in the rain to catch the Chinatown bus), but I do have a picture of the most fabulous kale salad. Now, I eat a lot of kale dishes, but this one had an incredible dressing, sun dried tomatoes and pieces of creamy soft herbed tofu that tasted like goat cheese! I am craving this salad right now as I type! I can't wait to go back to NYC and enjoy all my favorite gluten/sugar/dairy free eateries!

Gluten-Free Friendship

I was just visiting NYC and staying with a dear old friend of mine who lives in Brooklyn.  Our friendship goes back to the summer after sixth grade where we met at an art camp.  We attended different schools, but had experienced parallel years of being ostracized by our circle of girlfriends.  We bonded one afternoon sitting on her balcony, sharing stories from our own traumatic sixth-grade years.  Our friendship was sealed on that validating afternoon, and since then continued to flourish over our mutual love of theater, art, and dance.  Our newest common interest is gluten-free living.  Both of our mothers happen to have Celiac's disease and for own health we both now avoid gluten.  The other night my friend and I cooked a delicious gluten-free dinner in her lovely Brooklyn apartment.  She had bought a log of polenta that was speckled with colorful quinoa, which we cut it into cubes and fried up to make gluten-free "croutons" for our salad.  We sprinkled the croutons onto a salad of butter lettuce, fresh sliced strawberries and a simple balsamic vinaigrette.  We cooked up some gluten-free pasta and topped it with sauteed zucchini and tomatoes.  She even had gluten-free beer for us to enjoy with our meal!  I only had a little, but it was quite refreshing on a hot summer night!  We finished off our hearty meal with a gluten-free brownie I bought at Tu-Lu's Gluten Free Bakery in the East Village.  As the breeze came in through the kitchen window, I was reminded of the origin of our friendship and felt so grateful to be sitting with her, 18 years later, sharing a gluten-free meal.

Dad's Cooking

I know, it's been a while since I blogged.  Life has been busy and I spend less time cooking these days. But I am now on summer vacation and enjoying the sweeter things in life- like sunset walks and good food!  I visited my father in Tampa last week and was treated to his delicious cooking.  His tastes have influenced my own; we both love tonic water and lime, we both love the green stuff in lobster, we both prefer savory over sweet, we both love cilantro and freshly grated ginger.  Every day he cooked me flavorful meals: perfectly poached eggs (his secret is he puts vinegar in the pot to keep the eggs together, but rinses the eggs off before serving so there's no vinegary taste), chipolte rice noodle salad (his trick is to add all the spices and seasonings in before adding the mayo so the flavors go right into the noodles), and Thai curry chicken with snow peas (in which he chops the chicken with my grandmother's old meat cleaver.)  While visiting my father I asked him about our family history and he told me that his grandfather owned a Chinese restaurant in Michigan- back in the day when there were no other Chinese people around! I don't know how he was successful, but his cooking must have been good to overcome racial boundaries in Saginaw, MI.  Watching my father cook for me, I realized that cooking is a real family tradition, one that I hope to keep up.

Sweetness in Seattle

Last week I was in Seattle for the first time and was lucky to be there on a clear and sunny weekend.  From the top of the Space Needle you could see the Cascadian mountain range frame this beautiful city.  I found Seattle to be the perfect balance of east coast and west coast: pretty old brick buildings and hills of pine trees like New England, but full of relaxed and friendly locals giving off west coast vibes.  Besides Pike's Place, Capitol Hill, and the other tourist hot spots, one of the most important items on my itinerary was to visit Flying Apron Bakery- a gluten free/vegan bakery in the Fremont neighborhood.  I had stumbled upon their cookbook a few years ago and was impressed with their bread and pie recipes.  So on Friday morning, my brother and I ventured to this cute little bakery on Fremont. I bought a carrot muffin which I enjoyed with a delicious cup of coffee.  My brother ordered the lentil soup which came with a slice of their garlic herb bread.  We also split a slice of their veggie flatbread.  Everything was moist and flavorful! They also had plenty of cookies and brownies, which unfortunately had sugar in them, so I just stuck with the breads and muffins.  Before we left, I bought a maple pecan muffin and banana nut muffin for later.  Next time I come back to Seattle, I definitely will visit this sweet spot!