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.

 


Morning Glory Zucchini Muffins

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If a Morning Glory Muffin and Zucchini Bread got to romancing, ya know…. a little wine, some candlelight, and then made a baby,this would be the delicious baby offspring child! ;)

This is a healthful recipe.  The product is  moist and warming (I hate to use these words because they sound sort of gross). There are also lots of optional additions you can add to increase the nutritional content.

Morning Glory Zucchini Muffins:

1/2 cup oil of choice

1/2 c sweetener (agave, maple syrup, honey, brown sugar…)

1/2 c applesauce

3/4 c crushed pineapple

1 tbsp apple cider vinegar or lemon juice

3/4 c each grated carrots and zucchini

2/3 c crushed pineapple

2 tsp vanilla

1 1/2  c brown rice flour

1 c quinoa flour

1/2 c almond meal from Trader Joe’s

1 tsp salt

1 1/2 tsp B soda

1 1/4 tsp xanthum gum

1 tsp cinnamon

1/8 tsp each nutmeg and ginger

OPTIONAL ADDITIONS:  1 apple cored, peeled and chopped, ground flax, 1/4 c nuts, shredded coconut or seeds (or a combo). You can always add some protein powder to the batter.

OPTIONAL IDEAS: You could bake this off  as a bundt. You could whip up some vegan frosting and turn these into cupcakes. It could be doubled and baked off in 2 8 inch cake pans and, voila, you have a healthier layered cake option!!!

1) Whisk the sugar and oil for a few minutes until frothy and combined. Stir in the egg replacer.

2) Add the vinegar, applesauce, carrots, zucchini, vanilla and pineapple. Stir until combined.

3) Add the dry ingredients. Add any of the optional ingredients at this time.

4) Pour into greased muffin pan and bake at 350 degrees for approx. 35 minutes. Edges will pull away from the side, top will get golden and the toothpick will come out clean. Makes 12-16 muffins depending on how many of the additions you add.


Lentil and Veggie Soup

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This is a hit! Always warming, tasty and satisfying. The trick to making soup is making your own stock (recipe  listed as an earlier blog entry). It’s very easy and full of nutrition!

Lentil and Veggie Soup:

2 Tbl olive oil (or canola)

1 each carrot, celery, onion, zucchini, diced

1/2 onion, diced

7 shiitake mushrooms, sliced

1 tsp chopped garlic

1/2 c chopped broccoli rabe (regular will work also)

1 cup lentils, rinsed

1 tsp each cumin, coriander and paprika

1 1/2 c chopped kale

4-6 c stock

1-2 tsp salt and pepper each, taste as you go

3 Tbl fresh chopped parsley, optional

1/2 pound of chicken sausage or sprouted tofu/tempeh, optional

 

Directions:

1) Heat oil. Add onions and all spices including 1 tsp salt and pepper. Saute  for 3 minutes.. This toasts the spices. Also, a culinary fact (and my nonna also always said this) is that you need the salt and pepper from the beginning. This is how you bloom the  flavors. You will adjust seasoning at the end also, but you always need to have some at the start.

2) Add garlic. Saute for 2 minutes. Add lentil and the remaining veggies (and protein if you want). Keep stirring. This is browning, toasting and coating. Flavors are getting to know each other. House is warming. Digestive juices are flowing!!! Do this at medium heat for about 5-10 minutes.

3) Add stock. Cover, reduce heat and simmer for about 45-60 minutes until everything is cooked. Adjust flavors. Add chopped parsley if you have it.

4) Enjoy!


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!