2nd Edition Cookbooks have Arrived!!!

The day is here!  

My second edition cookbook, 

"Organic, Gluten-Free & Delicious" 

is now available for purchase online and select retailers to come! 

Hear what the Long Beach Bloggers at  

Sea by the City 

say about my cookbook.

Order your very own copy today.

They also make great gifts for your fellow healthful friends & family!

*Also available for wholesale orders for health food stores, yoga studios, other retail stores, Celiac Disease support groups, and more.

Contact me for more information.

Recipe Test: GF Chocolate Chip Cookies

Often when I want to bake something different, or try a new version of an old favorite, I first head towards recipes I know are a 110% success.  A success to me means that they 

1. taste great 2. have good texture & consistency and 3. could stand up next to a gluten filled version 

So I wanted to try and get an even better chocolate chip cookie than we have made in the past.  The recipe we usually use is great, but they are a more crispy cookie and use a good amount of granulated sugar.  I wanted more fluffy cookies with less sugar.  So that is what I got when my buttery maple coconut cookie recipe was adapted. Actually too much so, these are delicious, but they are very cake-like in consistency.  Some bites without chocolate chips taste a bit like a butter cookie.

I will be doing more batch tests until I get what I am looking for, but I wanted to share this tasty recipe.  I encourage you to try it yourself and see how you can adapt it for your taste!

This recipe is adapted from a cookie recipe in my cookbook,

"Organic, Gluten-Free & Delicious"

Cakey Chocolate Chip Cookies

1/2 Cup Coconut Oil Ghee, room temperature            2 tsp Baking Powder
3/4 Cup Packed Brown Sugar                                      1/2 tsp Real Sea Salt
1 Organic Egg, room temperature                               1 Cup Dark Chocolate Chips
1/2 Cup Pure Maple Syrup, room temperature                   
1 tsp Vanilla Powder
1 1/2  Cups Flour (1/2 Cup each; Brown Rice, Coconut, Tapioca: Sift flours together)

Preheat oven to 375° 

In a large bowl, using a hand mixer, mix the ghee and brown sugar until creamy.    

Then beat in the egg, and syrup until well mixed.

In a separate bowl, combine flour, baking powder, salt and vanilla powder.
Then, mix the dry ingredients into the wet mixture, a little at a time. Do not over mix.  

Fold in chocolate chips. 

Drop by tablespoonfuls (or use small ice cream scoop) onto parchment lined baking sheets, and flatten with your hand slightly. 

Bake at 375° for 10 - 12 minutes or until lightly golden brown. 

Eating with the Seasons: Winter Vegetables

In our home we are very conscience about eating foods that are in season for our area here in the North East.  Winter is obviously the most challenging season for vegetables, and by the end of it we are jumping for joy when the spring crops start to come in!  At the same time the limitations can fuel our creativity to come up with new and interesting ways to cook the same old winter veggies.

Seasonal eating is important for many reasons.  It is for the health of our bodies, as well as the health of the earth.  When a vegetable is picked at the right time of year it is the absolute highest in vital nutrient content.  It also means you are eating what is appropriate for your region, so your food is not traveling to you from thousands of miles away.  

You can always try growing some of your own winter vegetables, its easier than you think!

Winter Squashes

Butternut, Spaghetti, Acorn, Pumpkin, Buttercup, Carnival, Delicata, Kabocha, Sweet Dumpling

Recipes featuring winter squash 

Curried Butternut Squash Soup, Zucchini (or Squash) Pancakes, 
Herbed Spaghetti Squash Side & Pasta Bake, & Pumpkin Bread

Kale

Green, Purple, Dinosaur, Scotch Curled, Leaf & Spear, Siberian
Recipes featuring kale
 Meat Pie with Greens, Fancy Spiral Meatloaf
Throw some chopped kale in a soup, or simply steam and toss with your other favorite veggies

Mushrooms

Shitake, Crimini, Clamshell, Trumpet Royal, Pioppini, Oyster, Maitake, Enoki, Portabello
Recipes featuring mushrooms
 Chicken Marsala, Egg Fu Yung, Creamy Chicken & Rice Soup, Millet Stuffing,
Simple Savory Mushroom Gravy

Onions

Brown, White, Yellow & Red
Recipes featuring kale
 Brown Rice Vegetable Quiche, Deli Style Macaroni Salad, Greek Chicken Egg Lemon Soup

Leeks   
Recipes with leeks
Corn, Collards & Bacon (& leeks), Leek Pie
Add leeks to soups, greens or meatloaves to add something different.

 Cabbage 

Green, Red, Savoy, Napa
Recipes with cabbage
 Egg Fu Yung, Seasonal Stir Fry
Or you can make your own coleslaw, add it to any vegetable dish, or create a cabbage salad.

Brussels Sprouts
Type of Cabbage
Recipes with brussels sprouts
Braised Dijon Brussels Sprouts, Roasted Sprouts with Balsamic

Parsnips 

Recipes with parsnips
These are fantastic if you roast them in the oven with other root veggies like, carrots & beets.

Carrots

Rainbow, Yellow, Baby

Recipes featuring carrots

Coconut Topped Carrot Cupcakes, Seasonal Stir Fry, Crock Pot Curried Lamb, Vegetable Lo Mein, Zucchini Carrot Loaf, Millet Stuffing, Greek Chicken Egg Lemon Soup, Carrot Coconut Salad

*Most of the recipes listed can be found in my cookbook & healthy eating guide,

"Organic, Gluten-Free & Delicious"

Inspiration Everywhere! This week in Food: Duck & Eggs

With the 2nd Edition of my cookbook arriving this month, 

I can't help but continue to dream up & create new dishes in the kitchen 

for a whole new cookbook 

(likely to come out in Fall 2012). 

This week it has been all about experimenting with Duck

as well as cooking with chicken eggs (whole & separated).

DUCK

is a protein that my husband and I love, but have not done any cooking with ourselves.  

Deciding between roasting a whole duck or parting it was our biggest hurdle.  

In order to try multiple recipes with 1 duck for the two of us, we landed on parting and cooking  

various dishes with our one 5 pound duck. 

1. Duck Breasts : Lightly seasoned & pan sauteed 

2. Duck Legs & Thighs : Marinated, pan sauteed & oven roasted finish

3. Duck Carcass (including wings) : Roasted, then in crock pot with veggies & herbs to make Stock

4. Rendered Duck Fat : Saved for use in various future recipes to replace any other fat

Our first duck experiment was a huge success, 

and I am looking forward to testing our duck fat in many different ways!

EGGS

are something that I don't think our household could live without.  

Especially our farm fresh eggs!  

If you are as big fans of eggs as we are, I can not stress enough how important it is to purchase your eggs directly from an organic farmer (or backyard sustainable farmers).  

You will never go back to store bought eggs again!

Of course, quiche is a staple meal around here, 

with our love affair with the protein packed miracles!

I love creating new combinations for this classic dish...
Brown Rice Vegetable Quiche (in current cookbook)

Biscuit Crusted Broccoli Quiche

Bacon Cheese Kale Quiche

The combinations and possibilities are endless!

Next we did 2 recipes for separated eggs. 

Our egg yolk recipe this week was

Dairy FREE Creme Brulee 

(I did not think it was possible to do, but it was oh so delicious!)

Now with the egg white from those same eggs we created our very own

Pecan Chocolate Chip Meringue Cookies

(also traditionally called 'Easter Cookies' OR 'Forgotten Cookies' NO flour, so naturally GF!)

Lessons were learned (or re-learned) in the kitchen this week for sure!

1. NEVER assume just because a recipe is based on it being filled with heavy cream, 

it does NOT mean it wont work with dairy free subsititutions and still be amazing

2. Parting a whole duck is MUCH easier than you think

3. It feels GREAT to know you used every single part of an animal when you are cooking.

4. You can save energy when baking cookies in an oven (that is pre-heated then turned off) overnight.

Second Edition Cookbook Coming THIS MONTH!

 What better way to spend the cold winter days then by cooking & baking delicious 

(and good for you) foods!  

It's never been easier to cook gluten free then with my cookbook & guide to help you on your healthful & tasty journey.

I am proud to announce that the 2nd Edition of my GF Cookbook,
"Organic, Gluten-Free & Delicious" 
will be available for ALL to enjoy this month!

To ensure getting your very special copy make sure to PRE-Order yours on the site today.  

It will also be available at select retail stores (full list to come soon).  

Happy New Year!

I hope every day is the best day it can possibly be!

Wonderful Blogger Reveiw of "Organic, Gluten-Free & Delicious"

Big thanks to Anthony & Kerry of our very own local Long Beach, NY blog, Sea by the City!

Kerry wrote quite the fantastic review of my cookbook, "Organic, Gluten-Free & Delicious"

"...Another market day, I bought a ton of zucchini, and my husband and I were pretty sick of eating it sautéed/grilled/baked. I used her recipe for Zucchini Carrot Loaf. It was a hit! We served it to some friends that evening for dessert, and it was totally gone..."

(click here to read the full review).

 

It's wonderful to be paired with talk of our amazing farmer's market here in Kennedy Plaza in Long Beach.  Anyone who has had the pleasure of meeting our amazing farmers and fisherman feel pretty darn lucky that they visit us twice a week with their sea & farm fresh goods.

One of my favorite parts of Kerry's review is....she does not live in a strict gluten-free household, just a health conscience one!  Continuing to show that eating gluten-free meals can be for everyone, not just those with a diagnosed case of Celiac Disease. Its all about high quality, nutrient packed, delicious foods that make us feel great!

Thanks again to fellow Long Beachers, Anthony & Kerry, for their continued support & positive influence on our local community! Keep up the great work guys!

Last Smoothies of Summer: Anti-Inflammatory & Immunity Smoothie

Happy Labor Day!  

With the 'last day' of summer upon us, the season of smoothies will be gone with the cooler temperatures fast arriving.

As with anything else I make in my kitchen, I want to make sure to pack my meals with as many vitamins and nutrients as possible.  Also when planning my meals for the day, I really think about what my body needs to function at its best for that time.  Not only do I factor in what is going on with my body, but thinking about the time of year & weather is almost equally as important.
 
I truly use my food as medicine every single day.  It allows me to feel my best and helps prevent things like viruses, colds, allergies & flu simply with my daily meals.

Each ingredient I choose to go into my smoothie is carefully selected for specific health purposes.

*It is very important to use only Organically grown, Non-GMO (genetically modified organism) ingredients. Non-organic versions do not even contain a 10th of the nutrients as the pure organic ones

Almond Milk - high levels of omega-6 fatty acids, vitamin E, iron, potassium, magnesium & more

Good for brain & nervous system health, skin & bones, naturally lactose & gluten free

*You can make your own Almond milk at home*

Coconut Milk  - antimicrobial effects in digestive system, high in healthy saturated fats

Benefits gastrointestinal & cardiovascular systems

 Mango - high content of prebiotic fiber, vitamin C, antioxidants & more 

Aids in digestion & immune funtion

Wild Blueberry - highest antioxidant per serving fruit

Aids in immune function

Raw Walnuts - rich in omega-3 fatty acids, magnesium, potassium, B vitamins, zinc, calcium & more

Benefits brain & nervous system, as well as boost immune function

Raw Honey - contains trace minerals, as well as polyphenols that can act as antioxidants

*get honey as local to your home as you can, this will boost its allergy fighting properties

Allergy fighter & immune booster

Hemp Protein Powder - contains essential amino acids, balanced ratio of omega 3 & 6, GLA, and more

Benefits brain, skin, nervous, immune & digestive systems.

Elderberry Syrup - antioxidant rich, vitamins A, C & E, amino acids & more

*simple & most effective if you make your own with your own local raw organic honey, click for recipe from the Holistic Mama

Anti-Inflammatory properties & boosts immune function

Raw Garlic - antimicrobial properties, C & B vitamins, minerals & more

Nature's most powerful anti-biotic & immune booster

Extra Virgin Coconut Oil - Lauric acid, antioxidant rich, poly-phenols, vitamin E & K, minerals & more

Has antimicrobial, antifungal, antibacterial, & immune boosting abilities.

Benefits skin, hair, brain, nervous, digestive systems. 

Anti-Inflammatory & Immunity Smoothie

1 Cup Organic Coconut Milk (from a carton, unsweetened)

1 Cup Organic Almond Milk (unsweetened)

1 Cup Frozen Organic Mango

1/4 Cup Frozen Organic Blueberries

3 TB Raw Organic Walnut pieces

1 tsp Local Raw Organic Honey

1 tsp Organic Hemp Protein Powder

1 TB Homemade Elderberry Syrup, Optional (for extra immune boosting or allergy fighting)

1 Clove Raw Organic Garlic, peeled, Opitonal (for extra immune boosting)

1 TB Organic Extra Virgin Coconut Oil

Place all ingredients in a 1 quart mason jar and use immersion blender to mix.  Can also use traditional blender.

*Tip: Put Coconut Oil in very last, the oil will harden quickly when made cold, so be sure to blend immediately after adding.

Blend until smooth, and enjoy!

Can store in mason jar in fridge for 12 - 18 hours.

This is one of a select few new recipes in my upcoming 2nd Edition cookbook, "Organic, Gluten-Free & Delicious"  Pre-order your very special copy today, simply click here.

**DISCLAIMER: This information is not to be taken as medical advice from a doctor.  It is for your own informational purposes only.  Please consult a doctor when treating your own health issues.

Special 2nd Edition GF Cookbook & Sneek Peek Biscuit Recipe

A very special 2nd Edition of my cookbook, "Organic, Gluten-Free & Delicious" 

will be coming out this fall, and is currently available for Pre-Order on my website.

Included in this 2nd edition are some minor updates from the Limited 1st edition, plus a handful of brand NEW recipes.  I will be posting the new recipes here for all of you with 1st editions to enjoy as well.  Or course also for those of you who want to try out some of my recipes before purchasing your very own copy. 

As the temperatures are starting to drop at night, I can almost feel the cool Autumn air approaching.  With that cool air comes roasting vegetables, warming soups, and of course more baking in my kitchen.  What better thing to go with soup, other than garlic bread, than a fluffy, flaky biscuit.

Now being gluten-free, I long since given up on the idea of a fluffy biscuit, and settled for more dense versions of biscuits or nothing at all.  But, as with any other food craving I get, I just have to try to make it!  I have to admit, I was almost shocked at how good these came out.  They are the biscuits I had been dreaming about all these years.  And now I also have a great dough base for other things like, crust for a quiche, blankets for 'pigs in a blanket', and more things to dream up.
Dream up your own way to use this versatile dough, and share what you come up with!

Classic Biscuits : Gluten - Free, of course!

3/4 Cup Brown Rice Flour                  2 Organic Eggs
1/4 Cup Arrowroot Powder                 1/3 Cup Coconut Oil Ghee, melted
1/2 Cup Tapioca Flour                         1/2 Cup Almond Milk, unsweetened 
2 tsp Baking Powder                           1/2 Cup Grated Raw Cheese, Optional   
1 tsp Xanathan Gum
1/2 tsp Real Salt
1 TB Granulated Sugar

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together all the DRY ingredients on the LEFT. 

Mix in all remaining ‘wet’ ingredients until batter is just mixed. 

Drop dough onto parchment lined baking sheet as 2” round biscuits.

Bake for 10 - 12 minutes until biscuits start to lightly brown.

Let cool, serve & enjoy alone or dip into a hot soup!

Love filled Food from our Past

 I have a lot on my plate this week,
or really I should say that
I'm dreaming up lots of delicious things to put on my plate this week.

When planning what to make for our family gatherings this Sunday, we wanted to bring back some old dishes from our wise and talented relatives.  We have a lot of Italian in our families, so naturally we chose to make some old Italian dishes.

So, we will be making versions of Manicotti as well as Baked Breaded Pasta with Anchovies as our, making old dishes new, and gluten-free of course!

A habit I will never break, is making old dishes new and safe for those of us who can not tolerate a molecule of gluten.  For me, it is always exciting to do this, especially with old family recipes.  It makes me feel that much more connected to my ancestors, and thus that much more connected with my food.  And we all know deep down, that food feeds much more than our bellies, it also has a direct line to our hearts.  Which is why it is so important to fill our foods with love to ensure a filled heart.

Dishes on the menu this week before Sunday Family FunDay....
Shrimp Cakes & Fish Tacos
*Crock Pot Coconut Curried Lamb
*Cinnamon Bread
Chocolate Macaroons
Roasted Chicken, *Millet Stuffing & *Mushroom Gravy
Almond Biscotti
*Carrot Cupcakes
Sweet & Savory Crepes
*Cinnamon French Toast
Egg in a Hole in a Bread....recipe below

*All recipes marked can be found in my cookbook, "Organic, Gluten-Free & Delicious"

A breakfast I have been bringing back into my morning is, of course, an old Italian breakfast my mother used to make for us, Egg in a Hole in a Bread.  Such a simple, but satisfying breakfast.

Egg in a Hole in a Bread

2 Slices Udi's Multigrain Bread
1 Organic Egg
Organic Coconut Oil Ghee or Organic Ghee, to taste
Sea Salt with Sea Vegetable Seasoning, to taste
 
In a skillet heat about 1/2 TB Coconut Oil Ghee until hot, but not smoking. 


Prep 1 slice of bread by cutting a hole out of the middle, about 3 inches in diameter.  Can use the rim of a glass, or I use the lid of a clean jam jar.  Once you have a circle cut out of 1 slice of bread, feel free to toast the circle and the full slice of bread, and spread ghee on to your liking.


When pan is hot, place your holed bread in the center, crack your egg into the hole in your bread, and let cook for about 2 minutes, or until the egg whites have solidified enough to flip the bread over.  Flip egg in a hole in a bread, and cook 1 minute longer for a runny yolk to dip your extra toast in.


Serve your egg in a hole in a bread, with a sprinkle of sea salt with sea vegetables, and enjoy!

Cookbooks now at Bob's Natural Foods

"Organic, Gluten-Free & Delicious" is now available at Bob's Natural Foods in Long Beach, NY. Stop in today to pick up your copy, they are going fast!
While you are there be sure to pick up plenty of fresh, gluten-free ingredients to get cooking right away. You will be able to find things like GF flours, rice crackers, a variety of frozen GF breads, select fresh organic produce, as well as a full juice/smoothie bar & cafe with GF choices. Bob's is the place to go for wonderful products and wonderful people!

NEW Cookbook on sale Now!!

Enjoy this very special Limited First Edition of, "Organic, Gluten-Free & Delicious" Order online here now!