Green Goddess Dressing/Dip

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I don’t know about all of you but we are coming out of our ears with tomatoes, cukes, zucchini, etc.,. It’s also 100 degrees on my front porch (as I write) and I am craving light and refreshing meals and flavors. This is my vegan/GF version of the a classic dressing and dip to enjoy your veggies with. Stay cool because it’s supposed to stay hot all week.

Green Goddess Dressing/Dip:

1/2 c Earth Balance or Follow Your Heart soy free veganaise

1/4 c Almond Milk, unsweetened, original

2 Tbl White Distilled Vinegar (apple cider vinegar might work also)

1 Tbl lemon juice

2 Tbl chopped Parsley

1 Tbl chopped Tarragon

1 Tbl chopped Chives

2 Anchovy Fillets, optional

1 Tbl minced onion or shallot, optional

1 tsp salt and pepper or to taste

 

Directions:

1) Place the lemon juice and vinegar into the milk almond and let sit for 10-20 minutes. This make vegan buttermilk.

2) Take the “buttermilk” and all remaining ingredients and blend.

3) Store in the fridge. It gets better after 1 day of being in the fridge.

 

 


Hazelnut Romesco

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Romesco originates from Spanish cuisine. It is an absolutely delicious sauce typically served with roasted veggies, potatoes and all proteins. This recipe is a HUGE hit at my house. I add it to my antipasto plate and to my roasted proteins. It is also perfect as a spread on my sandwiches and burgers.  The options are endless for this sauce.  It is also very simple to make but the flavors have rich and complex layers. Above all, this sauce is full of nutrients and is a great way to get veggies into your diet.

romescoHazelnut Romesco-

1 red bell pepper

1/2 c cubed GF/vegan bread (Happy Campers) toasted in 1 tbl of olive oil OR 2 Tbl of toasted GF/vegan bread crumbs (Ener-G, Ian’s Panko)

2 Tbl Sherry vinegar

1 clove of garlic, minced

1/2 c chopped hazelnut, toasted and skinned

1/4 c olive oil

1 tsp sea salt and 1/4 tsp pepper (or season to your liking)

 

Directions-

1) Char the peper. I place it on an open flame until it’s completely black. The, while hot, I put in a bag. This makes it easy to remove the charred skin. Rinse under water and remove the stem and seeds. Chop it up.

2) Place the chopped pepper and remaining ingredients (EXCEPT the 1/4 c oil) in food processor. Puree. Then add, in a stream the oil. This creates an emulsion, giving a creamy, smooth consistency.

3) Adjust seasoning. Serve at room temperature. Store in the refrigerator. Use in 3 days.

 


Introducing my blog…”I CAN’T EAT WHAT!!!

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Woah woah woah! Ok ok…Wait a minute! Take it down! Calm down. You’re just going to get yourself sick and twisted up in a knot again.

Is this how you felt? I know I did!  After years of not knowing why you didn’t feel good. Depressed? Tired? Bloated? Anemic? Joint pain? The list goes on and on. They diagnosed you with Celiac disease. Fibromyalgia. I.B.S.. Lactose intolerance. Again, on and on! Well help is here. Dr. Candida and her Pdx blog designed to help you learn how to eat and enjoy the food you’re eating!  I will offer reviews about various cafes, restaurants and products around the country. I will also offer some of my own helpful hints and recipes. Using my culinary arts and naturopathic degrees, I am compiling great support for us all. Read more if you’d like to hear my own personal story.

I was diagnosed in 2002 by a medical doctor with gluten sensitivity. He said, “Good luck with this because gluten is in everything.” At this time, options were limited in this country. I had been working as a chef for many years at this time and had just discontinued working as a pastry chef in a bakery I co-owned. It was as if my body knew it was safe to finally reveal a cause of its dis-ease. I couldn’t believe what had just happened. How was I going to eat? Bake? Cook? My Italian heritage is very gluten full and it’s delicious. I immediately started to mourn, lost weight and vitality. A passion in my life was gone and I didn’t know how to grow with this new information.

Often with gluten sensitivity, other foods such as dairy, sugar and eggs can also be causing inflammation. As I eliminated these foods, I realized how toxic they were to my very sensitive digestive system. When I would eliminate a food for a month then have a “party day” with each food separately to see if you react to that one food, I would immediately react. (this is a very common method of “testing” with naturopaths) ARE YOU KIDDING ME!!!!! More limitations. More restrictions. More information completely altering my world as I knew it. I had already been battling eating disorders since I was a teenager. This news added another layer that would further increase and deepen the disorder.

With the support of my wonderful naturopath, I was encouraged to see this as an exciting, new challenge. A new way of eating, baking and cooking that could nourish and heal the body. Now that I am a nauropath myself I have a volumes of recipes and nutritional information to offer.  Stay tuned!