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.


Chocolate Pudding Pie

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Speaks for itself…Rich, creamy, nutty, chocolaty and a touch salty. This is similar to the ice cream recipe I posted earlier. So if you liked that one, but the chill in the air wants something warmer, this is a great option. You can play with the flavor, extracts, spices, milks and nuts. I referred you back to last Wednesday’s Raw Pie Crust blog but you can use whatever crust you like. Yum!

Chocolate Pudding Pie

1 can coconut milk

1 1/3 cup on almond milk, unsweetened

3 Tbl arrowroot powder

1/2 tsp salt

1/3- 1/2 c agave, maple syrup or honey

1/4 raw cocoa powder. If you are using the regular cocoa powder double this and check the flavor. I have the trader joes and I had to triple it to get the flavor I wanted. Taste along the way.

1) Make your Raw Pie Crust. Put in fridge while making the filling.

2) Take 1/2 c of the milk and whisk in the arrowroot. Set aside.

3) Put the remaining milk and other ingredients in a sauce pan. Cook over medium to high heat, stirring constantly, until the whole mixture come to a boil. Whisk in the arrowroot mixture in until it thicken. This will happen pretty fast. Add your extracts (vanilla, hazelnut, mint and any spices you  might like)

4) Pour into pie crust, cover and chill for 2-3 hours until cool and set. Top with Rice Whip or homemade Coconut Whip Cream, fruit, etc.,. Or just eat it plain. It’s so good.


Breakfast Baked Apples

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A lovely breakfast option incorporating whole grains, nuts, seeds, omegas, protein… tasty, inexpensive, in season and healthful. Make in advance and freeze if that helps with time and organization. The get more delicious as they sit. I have 2 baking options depending on how you enjoy your apples.

Serve with Amande yogurt. I like to spruce the yogurt up with hemp protein power and spices. If you want the extra protein, this is a good option. It’s great plain also.

Breakfast Baked Apples:

6 fuji, gala, whatever you like, cored and halved

1/2 c nuts and seeds

1/2 Gluten Free Oats (Bob’s)

1/4 tsp salt

1 tsp cinnamon

1 Tbl honey

2 Tbl Earth Balance soy free margarine or coconut oil (you can replace half with a nut butter)

Preheat oven to 350. If you like the apples really cooked through with the caramalised syrup. place some oil or margarine on the halved apples with some cinnamon and bake for 10-15 minutes. Mix all of the other ingredients. Put on the baked apples and bake in oven until golden (about 10 minutes). If you like them crisp, put the mixture over the fresh cut apples and bake for 20-25 minutes until tender and golden. This will yield a more crip finished product!

 

 

 

 

 


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!