PAD THAI

My oldest has been begging me to make this for more than a week now. After weeks of going, what's felt like non-stop, I was finally home with one thing on my mind: make my girl some pad thai. It's a household favorite. We hope you enjoy!


[THE RECIPE]
Serves 4 - 6

1 lb dried rice noodles, 1/8 inch wide
Warm water

1 tablespoon ghee or coconut oil
1 lb chicken, shrimp, well-made tofu, or garbanzo beans rinsed and cut into small chunks [no cutting necessary if using beans]
2 - 3 cups kale, rinsed and chopped into very small pieces
4 - 5 cloves garlic, minced
1 1-inch piece of ginger, minced
1 1-inch piece of turmeric, minced

For Sauce: 

1/4 cup fish sauce or gluten free tamari sauce
1/2 cup honey, more to taste
1/8 cup apple cider vinegar
1/8 cup brown rice vinegar
1/8 cup white vinegar
1 heaping tablespoon red curry paste
2 teaspoons sweet paprika
1/2 teaspoon smoked paprika
1 teaspoon ground chili powder
1 teaspoon prepared horseradish
3/4 cup unrefined sesame oil [extra virgin olive oil works as well]

Garnish: 

Organic bean sprouts or sprouts of choice
Crushed roasted sunflower seeds or peanuts
Scrambled eggs
Lime wedges

Place dry noodles in a large glass bowl and cover with warm water so that the liquid is about 1-inch above the noodles. Set aside for about 30 minutes.

Precut all ingredients where necessary and mix sauce ingredients before you begin to cook.

While noodles soak, warm ghee or oil in a large wok or pot over medium heat. When ghee or oil has melted, add chicken.  Cook over medium-high heat until the outside layer of the chicken is cooked. Add garlic, ginger, and turmeric. Stir well and continue cooking until chicken starts to brown slightly. Reduce heat to medium-low and add kale. Stirring constantly, cook until kale has wilted. Turn heat to low.

Strain liquid out of noodles and rinse with cold water.

Add noodles and sauce to chicken mixture. Increase heat to medium-high and bring liquid to simmer, stirring frequently. Adjust heat to maintain simmer, cover, and cook until noodles are cooked al dente, stirring regularly and tasting as needed. Adjust flavor if necessary to fit your preferences [add more honey, more fish sauce, more seasoning, etc.].

Once noodles are just soft, remove from heat. Let sit for 3 - 5 minutes. Garnish as desired and serve.

ZUCCHINI "PASTA"

[THE RECIPE]
Serves 2

Necessary Utensils:
Spiral Vegetable Slicer or Vegetable or Julienne Peeler
Cutting board and sharp knife
Colander
Cheese cloth or kitchen towel, optional

1 - 2 tsp. sea salt
4 small - medium zucchini*
1 - 2 T. coconut oil or ghee or use steam method for oil-free**
1/2 onion, chopped
2 garlic cloves, minced
choice of veggies: bok choy [thinly chopped], fennel bulb and fronds [thinly sliced], kale [thinly sliced], chard [thinly sliced], spinach, and / or tomatoes [fresh or sun dried]
Herb Dressing or herbs of choice [basil, chives, parsley, cilantro, etc.] or use lemon juice with herbs for oil-free
sea salt and freshly ground pepper, optional / to taste

Slice zucchini according to the Spiral Vegetable Slicer instructions [I use the smallest blade] or using vegetable or julienne peeler [as instructed by manufacturer] to make thin pasta slices or noodles. If you are using the peeler, only work as far as the soft, seedy middle and then discard [the seedy middle won't hold up and make for mushy pasta].

Place sliced zucchini in colander [lined with cheesecloth or a towel, optional] and toss with  1 - 2 teaspoons of sea salt. It's important to make sure all the "noodles" are covered as this will pull the water from the vegetable. Set in either a glass baking dish, large bowl, or sink to collect water. Let stand for 30 minutes [minimum].

Meanwhile, warm oil in large cast iron skillet. Saute onions over medium-low heat until transparent and beginning to brown. Toss in garlic and veggies of choice and saute until vegetables are bright green and tender or wilted. Remove from heat and set aside until zucchini noodles are ready.

When zucchini noodles have sat for at least 30 minutes, rinse well under running water. If you used a cheesecloth or towel, gently pick up keeping the noodles in the center of the towel. Begin to gently ring out the water using the towel or cloth to hold the noodles. If you are using just the colander, gently press down on the noodles, pushing out water or pick up and squeeze. The point is to get as much water out of the noodles as possible.

Place skillet back over medium - high heat and add zucchini noodles. Stirring frequently, heat noodles until just hot and only slightly cooked.

Remove from heat and add Herb Dressing or toppings of choice. Top with toasted nuts or seeds, cooked quinoa, or shredded goat cheese. Lamb meatballs or a broiled fish filet are also delicious if you choose to add meat but remember, keep the servings at 80% vegetable pasta and 20% protein of choice [nuts, cheese, meats].

*Zucchini on the smaller side are the best choice in this case. The larger squash tend to have seedier, mushier centers which can be difficult to put through a spiral cutter. If you are using a vegetable or julienne peeler than size really doesn't make a difference although the younger zucchini tend to have a better flavor in my opinion.

**To steam: place prepared zucchini pasta in steam basket with a medium size pot. Fill pot with 1-inch of water [water should stay below basket]. Turn heat to high and bring water to boil. Steam for 2 - 3 minutes, turning pasta each minute, until just soft.

DANDELION & 4-GREEN PASTA

This year we are resting our garden, a year of jubilee of sorts. The area we use to grow our goods has been worked, and pushed, and tilled, and faithful to us for around seven summers and we thought, as a way of saying thanks, we would allow it to rest. To just be. To gather steam and health and goodness for the next line of growing seasons.

This summer of celebration will hopefully allow us the time and space to do a couple things: re-design the garden, create more permanent raised beds, and feed the soil in a variety of ways [like compost and lasagna gardening - sounds delicious right?!].   

Taking a break from the seed starting, the watering, the weeding [although there is still a bit of weeding], the growing , the worrying, and all the other things that come with growing a garden has allowed me to notice the other edibles that surround where we live. What many view as weeds [myself included] are actually nutrient-dense, delicious foods that generally provide our bodies with exactly what we need when we need it. 

This inspired me to start a series of posts dedicated to these awesome edibles. To give you a little peak at what our yards and forests hold, how they can be used as both food and medicine, and hopefully inspire you to take a little walk around your yard with shovel and sheers in hand instead of the weed killer.

For each post, I'll give you the most common and recognizable name of each plant; parts of the plant used; whether the plant should be used externally, internally, or both; it's energies; medicinal uses and any precautions; and a recipe or two.

There are plenty of great herbal books out there should you choose to dive deeper [you can find a list of my favorites at the bottom of this post], so I will keep it short and simple here. 

May you walk outside with new eyes and a sense of adventure. May you find a bit of jubilee this season.

Special Note: Remember, whenever you are introducing your body to something new, educate yourself on what you are eating / using [especially if you have health issues / concerns]. Many of the herbs found here will be safe for most but each of us has a different composition and will respond to foods and herbs in our own unique way. 

[DANDELION: flower, leaves, roots]

Energy: [leaves] cool & bitter, [roots] cool, bitter, & sweet

Use: internal & external

For Infants & Children: Yes 

Precautions: some people may have an allergic reaction to the flowers and stems [generally those also allergic to chamomile and yarrow] - simply discontinue use if a rash occurs; should be avoided during antibiotic treatment; should be avoided if you have gallstones

Key Nutrients: vitamins A, B, C, and D; iron; potassium; calcium; magnesium; inulin; sesquiterpenes; carotenoids

Medicinal Uses: detoxification [one of the best liver decongestants and cleansers], blood purification and blood builder [one of the best available], aid for digestion, high vitamin and mineral content, enzyme balance, aids stomachaches, hepatitis, hypoglycemia, decreases blood pressure, anemia [again, one of the best], diuretic [especially for fluid retention], cystitis, nephritis, weight loss / appetite, energy and endurance, bladder infection, constipation, hemorrhoids, indigestion, IBS, gallstones, osteoporosis, good for reproductive organs, PMS, skin diseases / issues [acne, age spots, eczema, yellow jaundice], bodily restoration and rejuvination, cooling affect on the body

There is a reason this baby is tough to remove from your yard - all of those fighting, tenacious properties may be what make this plant such a nutritious food and powerful medicine.

Common Culinary Uses: salad greens, pasta, pesto, wilted and / or marinated greens, coffee substitute [roasted root], green drinks, wine, soups

[THE RECIPE: 4-GREEN PASTA]

1 package of gluten free pasta, spaghetti style
1/8 c. fresh mint, minced
1/4 c. fresh dandelion greens, washed / spun dry / cut into small strips
1/2 c. beet greens, cut into small strips
1/2 - 1 c. chard, cut into small strips
1/4 - 1/2 c. Everyday Vinaigrette [see recipe below]
1 - 2 T. dulse flakes
sea salt and pepper to taste

Cook pasta according to manufacturer instructions. While pasta is cooking, cut the greens and mix vinaigrette. When pasta is just soft [or al dente if you prefer], drain water and return pasta to pot. Quickly add vinaigrette and greens quickly tossing. Cover and let stand a few minutes to wilt the greens. Toss again. Add salt, pepper, and dulse flakes and stir well. Serve warm or cool.

This is really good served with Shaved Asparagus Salad [I half the dressing this recipe calls for because it is a bit too intense for my flavor. Start with a small amount of dressing and add until you've reached the flavor you desire. I also use Parma-Zaan in stead of Parmesan cheese].

[THE RECIPE: EVERYDAY VINAIGRETTE]
Recipe from Grow, Cook, Eat by Willi Galloway

In a pint size jar combine:

1/4 c. white wine vinegar
1/4 tsp. sea salt
1/2 tsp. honey or maple syrup
2 tsp. fine chopped shallot [optional]
2 tsp. Dijon mustard
1/3 c. chopped herbs
3/4 c. extra virgin olive oil

Cover tightly and shake vigorously for a minute or so. Store in refrigerator to keep longer and remove 5 - 10 minutes prior to use [oil will solidify over time].

You can also add fresh dandelion greens to this Caesar salad, green smoothie, spring detox tea, spring vegetable pasta salad, socca cakes - the options are endless!

[ADDITIONAL RESOURCES]

Hands On Healing Remedies by Stephanie Tourles

Medicinal Herbs by Rosemary Gladstar

Herbal Recipes for Vibrant Health by Rosemary Gladstar

The Way of Herbs by Michael Tierra

Prescription for Herbal Healing by Phyllis A. Balch

The How To Herb Book by Velma Keith & Monteen Gordon
Mother Earth Living Magazine's "All About Dandelions"

SPAGHETTI [SQUASH] AND [NO MEAT] BALLS

The other day I had this intense craving for spaghetti and meatballs. I think I will blame the change of season, a very hungry baby, and a rough week. That being said, a good hearty, "feels like home" meal was in order.

Now I know what your thinking. Me too. Squash? In place of pasta? Really? But it's true, spaghetti squash really can handle it's own when it goes up against it's carb-packed opponent. 

[PASTA vs. SQUASH]

If you are looking to cut down on your carb intake, this is the perfect place to start. Pasta is one of those sneaky places you can pack in the calories without even knowing it. Rarely is a serving size enough. Spaghetti squash allows you to forego those rather empty calories. This squash has 42 calories per cup vs. a popular GF pasta brand's 200 calories per 2 oz! Instead this squash provides fiber, vitamins, and minerals.

[WHAT'S IN A LENTIL]

If I told you that lentils don't produce gas [you know, the embarrassing kind] would you give them a try? What if I said they are super high in soluble fiber which is known to reduce many common Western diseases? How about if I mentioned that they help keep you feeling full longer? Not sold yet? Okay, well they contain a good amount of protein, are high in folate and at least seven minerals [including iron], and need no pre-soaking which makes them quick and easy to cook [although soaking will make them even more digestible and sprouting prior to cooking adds additional health benefits]. If you have never tried lentil I urge you to give them a try. Health benefits aside, they are delicious!

[THE RECIPE]

For the Squash:

Preheat oven to 375 degrees. Cut spaghetti squash in half, lenthwise, and scoop out seeds. Set seeds aside to roast later. Place squash cut side down on a rimmed baking sheet and add about 1/4 inch of water. Bake at 375 degrees until the squash is soft when poked with a fork [this could range anywhere from 20 minutes to and hour depending on the size of your squash]. Remove and let cool until you are able to handle it. Using a fork, gently scrape the squash from the outer edge down towards the center [across not lengthwise], pulling the squash to create "noodles". Repeat on second half. Place squash "noodles" on a plate, sprinkle with a little salt and cracked pepper, and top with pasta sauce and meatballs [see recipes below]. 

For the Meatballs:

Recipe adapted from "Veggie Balls", Natural Health Magazine, April/May 2012 Issue, p. 30

2 c. green lentils [pre-soaked, optional]

1/4 c. extra virgin olive oil

1 large onion, finely chopped

2 medium carrots, finely chopped

2 celery stalks, finely chopped

2 - 3 garlic cloves, minced

1 T. fresh thyme, finely chopped or 1 tsp. dry thyme

2 tsp. sea salt

3 T. tomato paste

10 - 12 button mushrooms, finely chopped

3 T. ground chia seeds mixed with 9 T. pure water to create gel

1/2 c. ground oats

1/2 c. chopped fresh parsley or 3 heaping tablespoons of dried parsley

1/4 c. finely chopped walnuts

Bring lentils and 2 quarts of water to boil. Reduce heat and simmer until lentils are soft, 20 - 30 minutes. Drain and set aside. 

Saute onion, carrots, celery, garlic, thyme and salt in the olive oil over medium to high heat, stirring frequently, until vegetables begin to soften, about 10 minutes. Add tomato paste and continue to cook for another 3 minutes, stirring frequently. Add mushrooms and continue to cook for 15 more minutes, stirring frequently. Transfer the mixture to a glass bowl and set aside. 

When vegetable mixture has cooled enough to touch, add in the lentils, chia gel, ground oats, parsley, and walnuts. Mix well using hands. Refrigerate for 25 minutes.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Using your hands, form the mixture into balls and line on baking sheet leaving about a 1/4 inch space between them. Lightly coat balls with either olive oil spray or dip your fingertips in a little olive oil and dab. Roast for 30 - 45 minutes or until browned and firm.

Note: You can also top millet, quinoa, or rice with these veggie balls. I like cooking 1/2 part quinoa + 1/2 part millet in vegetable broth and 1 - 2 T. of ground turmeric root powder [don't even get me started on the benefits of this!]. Top with veggie balls and cherry tomatoes and season with a little sea salt and freshly ground pepper.

For the Sauce:

I use homemade canned pasta sauce. I love the recipe found in The Complete Book of Small Batch Preserving. You can also use any store bought pasta sauce but please purchase an organic variety in a glass jar to reduce your exposure to chemicals, pesticides, and other toxins. 

SPRING VEGETABLE PASTA SALAD + HOMEMADE PRODUCE WASH

This past weekend our local Farmer's Market opened for the season. I have been going to an organic winter market, which has been really great, but of course there is nothing like our downtown marketplace on a warm, sunny Saturday morning. My husband, daughter, and I stroll around leisurely completely enthralled in our surroundings. Actually, I'm interested in the produce, my husband, the people, and my daughter, anything she can get her hands on. I tend to get lost in the variety and pure beauty of it all. I like to rustle my family out of bed and get there early, guaranteeing the best selection and the ability to chat with the farmers.

To my utter surprise, this past Saturday I struck gold in the form of greenhouse tomatoes and cucumbers. It has been quite a while since I have had either as the supermarket versions just aren't worth the price. I bought out one vendor's cucumber supply [which sounds a bit obnoxious but really it was only 6 cucumbers] and a few of his tomatoes, promising to return later in the week for more. On our drive home I eagerly dreamed up what dinner would come of these precious finds. My husband just smiled at my child-like enthusiasm. It's times like these that I cherish and am reminded that some things are simply worth waiting for if for no other reason than to experience the anticipation and pure delight of it all. I think a child remains in all of us, sometimes it just seems to get lost in our immediate gratification world.

When dinner time rolled around my daughter polished off half a cucumber while I laid on the counter all of the fresh ingredients I could find: ramps [or wild leeks], asparagus and spinach fresh from the garden, garlic and then more garlic [can you really have enough?], and of course my greenhouse treasures. It happened to be almost 90 degrees at the time and all I could think about was raw, raw, raw. So here is a recipe with minimal cooking [only a quick saute for the ramps, garlic, and asparagus and a dunking of the pasta] and a host of fresh ingredients compliments of my local farmer friends.

As a quick aside, remember even if you are purchase organic produce it is still important to thoroughly wash your produce prior to cutting and eating. Here is a simple homemade recipe that is worth keeping on hand.

[HOMEMADE PRODUCE WASH]


1 c. water
1 c. vinegar
2 tbsp. real lemon juice
2 tbsp. baking soda
10 drops grapefruit seed extract
3 tbsp. salt

Mix all ingredient in a clean spray bottle or regular bottle [for a soak solution] and shake well until salt has dissolved. Spray fruit / vegetables generously and allow to sit for 5 - 10 minutes or add 1/4 - 1/2 cup of solution to a sinkful of water [or bucket / bowl / etc.], adjusting the amount of solution to the container and amount of water you are using. Let soak for 15 - 20 minutes, rinse well and dry.


May you take the time to wander through a market somewhere and get in touch with where your food comes from. May you find ways to experience anticipation and delightful fulfillment and may the child inside you be freed.

[THE RECIPE]

1 12 oz. package of gluten free pasta [try Tinkyada's vegetable spirals]
Homemade Italian Dressing [I use 1 c. of homemade canned tomato sauce in lieu of a tomato]
1 tbsp. extra virgin olive oil
1 bunch of wild ramps, a leek, or 1 medium onion, chopped
4 garlic cloves, minced
1 lb. asparagus, cut into small chunks
2 tomatoes, chopped [I like blending red and yellow tomatoes. If you prefer low acid or have trouble with acid, use two yellow tomatoes]
1 - 2 medium size cucumbers, chopped
large handful of spinach leaves, sliced in thin strips
raw sunflower seeds [optional]

Cook pasta according to manufacturer's instructions. While the pasta is cooking [be sure to check it from time to time to make sure it doesn't get too soft], make the dressing and chop all of the vegetables. Set aside.

Drain pasta, return to pot [uncovered], and add half of the dressing. Toss until pasta is thoroughly coated.

In a large skillet heat olive oil until hot but not smoking. Add ramps and garlic and saute for 2 - 3 minutes. Add asparagus and saute another 2 - 3 minutes or until asparagus is softened a bit but still firm and crunchy.

In a large glass bowl combine remaining vegetables: tomatoes, cucumbers, and spinach. Cover with remaining dressing and toss until coated. Add the sauteed asparagus, leeks, and garlic. Gently toss. Add pasta and again gently combine until well mixed.

Scoop onto plates and garnish with a small handful of raw sunflower seeds if desired.

This dish can be served slightly warm [it will be a little warm when completely assembled] or chilled. Both are equally fabulous!


Note: You could also make this with brown or black [forbidden] rice, quinoa, or millet and it would be equally as good!

10 SIMPLE COLD WEATHER MEALS: PART I

These meal ideas are dedicated to all of you over-worked, under-paid, stressed out, prematurely graying parents of 50 [okay, you fill in the number but I'm sure it feels like that some days] who, if you are really honest with yourself, consider cooking low on [and some days at the bottom of] the priority list. Don't feel guilty about this! For many, this is your reality. So, that is where I am going to meet you today - in the mud of scattered toys, the muck of "I need it NOW!", and the sticky mess we sometimes call life. And the best part, even the non-cook in your house can whip these up!

These recipes are in keeping with the seasons so you probably will find a little more meat or animal products and a little less cucumber.  That being said, even in the winter, meat products should take a backseat to legumes, root vegetables, and whole grains.

A note about the seasons:

Although it's not winter [yet], in my neck of the woods it is getting cooler and my body is beginning to crave a warmer selection of foods. This is evidence that our bodies are directly connected to the earth on which we live.

Eating seasonally is easier on both your body and the environment. In the cooler winter months [assuming you are from a northern region], the body needs extra warming, dense, more fatty and filling foods to enable itself to stay warm and healthy. Many of these foods are mucus forming that, in this case, is a good thing. I'm not talking about the nasty green stuff that comes sailing out of your nose when a cold comes to visit. I am talking about the lubricating substance the body makes in order to keep you, your skin, and every other part of your body well hydrated.

Foods that are consumed in their proper season generally require less fossil fuels [especially for transportation] and less chemicals [for growth, color and flavor retention, bug and bacteria prevention and transportation]. Even if you aren't that interested in caring for the environment, eating in this fashion means healthier air, dirt, and water which it turn leads to less pollutants entering your body, allowing you a healthier life. Even better, it means all of this for your children. 

[MEAL 10: WHOLE CHICKEN IN A CROCKPOT]


This recipe is the epitome of simple and comes from my friend Kim who now claims the east coast as her home. Whenever I make it I think of her - gotta love that soul food that comes with the food.

1 whole chicken [organic, pasture raised], thawed

4 tsp. Real Salt sea salt
2 tsp. paprika
1 tsp. onion salt*
1 tsp. ground pepper
1/2 tsp. garlic salt *

Mix all of the spices together [or put in covered container and shake well]. Rub over chicken, covering thoroughly. Place the chicken in a Crockpot. Sprinkle on any remaining seasoning. Add enough water to cover about a 1/4 - 1/2 inch of the bottom. Cook on low for 8 hours. Serve with mixed rice [brown, black, wild] and a side of steamed, frozen veggies.

[MEAL 9: VEGETARIAN CHILI]


This recipe is originally from my dad, adapted by both my mother, and then myself. This will make a lot of chili and can be frozen for later!

A note: Normally I advocate making dried beans from scratch [here's why] but in this case I am providing a recipe that can have either canned or homemade beans. In my opinion, it is better to get some legumes in the diet rather than none at all. Please purchase organic if possible.

2 tbsp olive oil
4 pint jars of medium salsa, homemade or organic if store bought*
2 [48-ounce] jars of mixed beans

1 [15-ounce] can of butter beans, drained
3 [15-ounce] cans of black beans
4 [15-ounce] cans of chili beans
1 [15-ounce] can of Great Northern beans
2 [15-ounce] can of kidney beans, light and / or dark

In crockpot, add all ingredients and cook on low for 8 hours.

*You can also substitute the salsa with the following: 3 green peppers, 1 large sweet onion, 1 [15-ounce] can of diced tomatoes or whole stewed tomatoes, 2 [15-ounce] cans of tomatoes with green chilies.

[MEAL 8: SAVORY BLACK BEAN SOUP]


I'm not sure where I acquired the original recipe for this soup but if it is yours, thank you [and please let me know so I can give credit where credit is due]!

Lightly saute the following:
4 garlic cloves, minced
1 tbsp. extra virgin olive oil
1 onion, chopped
2 carrots, chopped

Add the following and saute 1 minute more:
2 tsp. celery seeds
1 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. Real Salt sea salt

Combine these remaining ingredients and the ones above in a crockpot:
6 c. cooked black beans [you can used canned or homemade here]
1 thumb size piece of kombu [optional]*
4 cups of vegetable stock or water
2 tsp. mirin or rice wine [optional]
1 tbsp. tamari

Cook on low for 8 hours. Remove 1/4 of soup and puree or blend just before serving. Mix in with the un-pureed soup.

Serve with 1/2 a sandwich or two slices of lightly toasted bread [I love this recipe but you can use store bought as well] dusted with a little salt, garlic granules, and a pinch of cayenne pepper.


*What is kombu? Well, I'm so glad that you asked! Kombu is actually a seaweed but, trust me, there is nothing fishy about it. When added to a soup or any other dish that is simmered or slow cooked, it enhances the flavor and nutrients and generally dissolves into the soup during the cooking process. One note, if you are pregnant you should not eat kombu in excess as it reduces masses in the body [like tumors and cysts].

[MEAL 7: ITALIAN PASTA]


1 bag of gluten-free pasta of choice [I use the Tinkyada brand]
This Italian dressing recipe
1/4 c. raw sunflower seeds
Real salt sea salt, fresh ground pepper, and any additional herbs [to taste]

Cook pasta according to package instructions. While pasta is cooking, make dressing according to recipe instructions. Combine all and heat until thoroughly warmed.

Serve with steamed organic frozen veggies of choice.

You could also make this a pesto pasta by swapping out the dressing for homemade or store bought pesto. You can use pine nuts in lieu of sunflower seeds but either taste great.

[MEAL 6: CREAMY CHICKEN SOUP W/ A VEGETARIAN AND "SUPER-EASY" OPTION]


I snatched this recipe from my friend Diana right before I left Atlanta, GA and adapted it to fit my dietary needs. She found the original recipe in a magazine but, again, I don't know which one so thank you to it's creator! This soup can be made four ways, an easy option and a super easy option and with or without chicken. I'll note below.


For the easy option, saute the following in a cast iron skillet about 5 minutes:
2 tsp. extra virgin olive oil
1 c. chopped onion
1 c. diced carrots
1 c. sliced celery or 1 tbsp. celery seed
1 garlic clove, minced

Add to skillet and cook an additional minute:
1/3 c. gluten-free all purpose flour [appx. 1/8 c. each brown rice flour, tapioca flour or arrowroot, and potato starch]
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. poultry seasoning

Place vegetable mixture in Crockpot.

For the super easy option:
Combine all vegetables [noted above] in food processor and pulse until chopped. Add flour and spices to vegetables and pulse again until flour is incorporated. Put directly in Crockpot.

Continuing both options, add to vegetables [in Crockpot]:
6 c. chicken broth or vegetable broth
4 c. diced potato [with or without peels, per preference]
1 tsp. Real Salt sea salt
1 whole chicken breast [optional]

Cook on low for 8 hours.

For easy option:
About an hour before dinner add 1 c. of non-dairy milk of choice and uncooked gluten-free pasta [optional - I like the Tinkyada brand]. Cook until noodles are soft.

For the super easy option:
Add 1 cup of non-dairy milk and 2 cups of cooked gluten-free pasta to Crockpot, warm for 5 minutes, and serve.

ROASTED TOMATO AND BASIL PESTO RAVIOLI

Have you ever tasted something so delicious that the moment it touches your tongue you know it has forever become an emotional affair. You want to laugh, you want to cry. The joy is fleeting, of course - but is it? Like all beautiful moments in life, it sticks with you [and I don't mean to your hips]. Every bite solidifies a feeling, a memory - a time when life was innocently enjoyed, void of all ambition, selfishness, and vanity. This is what food can do. It has a way of taking an ordinary moment and making it extraordinary. It has the power to anchor you in the present. It sits you down and begs you to stay. Like a child, it desperately wants you to witness the abounding gifts it has to offer. And, in both cases, most of the time we miss it.

Have you ever had the privilege of making a meal wholly from scratch - taking care with each ingredient to ensure that every flavor is completely and fantastically represented? If you have, then you know exactly what I am talking about.

So, the next time a cool summer Saturday brings that sweet breeze through the window, breathe it in. Pull out your favorite apron, grab a glass of smooth red wine, put on some Italian music, and dance with your garden. It turns out it's a pretty good partner. And then, take someone you love on a date - compliments of la propria cucina [your own kitchen].

Oh, and please don't let this dissuade you but I have a small disclaimer: this recipe is a bit more time consuming than the average pasta dinner from a box so I recommend making it on a day that you have an hour or two to indulge in dinner. I promise you your efforts will be rewarded, and not in the form of edible cardboard. Make a double or triple batch and you have more than made up for your time [freeze the pasta uncooked].

[FOR THE RAVIOLI NOODLES]

1/3 c. tapioca flour

1/3 c. millet flour [or brown rice flour]

2 tbsp. potato starch or arrowroot

1/2 tsp. Real Salt sea salt

1 tbsp. xanthan gum

2 tbsp. ground flax seeds combined with 6 tbsp. of water [soak 5 minutes to form gel]

1 egg [or an additional 1 tbsp. of flax + 3 tbsp. water]

2 tbsp. olive oil

Combine all in glass mixing bowl. Using hands, kneed until a firm dough is formed. If dough is sticky, add a bit of flour. If dough is dry, add a little oil. On floured surface, roll out dough. If using a pasta attachment [KitchenAid], cut pasta into small rectangles and run through attachment per manufacture's instructions for ravioli. If you don't have a pasta attachment, simply roll out dough to 1/8" or thinner if possible. Cut into rectangles.

[FOR THE RAVIOLI]

Place small teaspoons of filling [see recipe below] on the end of each rectangle. Fold dough over and press sides firmly together using a fork [being careful not to poke the "pouches"]. Let stand

for 5 - 10 minutes to dry slightly. Bring a medium sized pot of water to boil. Gently place each pouch into the water and let boil [gentle boil] for 10 minutes. Pour into colander and, once all of the water has drained, pour onto plates. Top with roasted tomatoes [see recipe below], fresh thyme leaves, and a drizzle of olive oil.

[FOR THE PESTO]

2 cloves of garlic,

1/3 c. of extra virgin olive oil

2 - 3 dashes of red pepper flakes

1 - 2 tsp. fresh thyme

1/4 tsp. Real Salt sea salt

1/3 c. toasted walnuts

3 large handfuls of fresh basil

1/8 c. goat cheese [I like chevre goat cheese]

Toast walnuts at 350 degrees for 5 - 8 minutes, checking often. In food processor, place all ingredients. Run processor until pesto in creamy.

[This pesto recipe is inspired by Heidi's recipe on 101cookbooks.com]

[FOR THE ROASTED TOMATOES]

appx. 20 cherry tomatoes [I love using a variety of colored ones]

extra virgin olive oil

Real Salt sea salt

Preheat oven to 350 degrees. Wash and halve each tomato. Place in small glass mixing bowl, drizzle with oil and toss with a dash of salt, using hands. Place tomatoes on parchment lined cookie sheet with cut side facing up. Bake for 45 minutes or until tomatoes are wrinkly but not browned.

MACARONI AND CHEESE

Mac n' Cheese is an obvious all time favorite comfort food. Take mac n' cheese away and for most [particularly my husband] you may as well just cut off their legs [and tongue and hand because without this classic American dish who needs any of these features?].

I admit, I have never been a fan of boxed macaroni. I apologize to all of you big-wig companies who have worked hard to tap into the American psyche and tantalize our taste buds with knock-off "cheese" and nutrient-robbed noodles. You've done a great job. Most of us have fallen for it. But, alas, this is one chick who ain't buying your cheese.

For a while there was a time my life was without mac n' cheese, box or baked. Going gluten-free flipped my world and in picking up the pieces this particular dish was lost. But, good things come to those who wait. Great things come to those who wait and then create. This is one of those great things.

So, to my mac n' cheese dependent husband and all of you gluten-freebies - this one is for you!

[THE RECIPE]  

1 tbsp. extra virgin olive oil

Real Salt sea salt

freshly ground pepper

5 slices gluten-free bread, finely ground

2 tbsp. ghee [clarified butter] or non-dairy butter alternative [to make dairy free]

12 oz. gluten-free pasta [I really like Tinkyada brand spirals or shells]

1 1/2 c. vegetable or chicken broth

3 tbsp. brown rice or millet flour + 2 tbsp. arrowroot or tapioca starch

Pinch each of cayenne pepper and nutmeg

1 tbsp. dried thyme or 2 tbsp. fresh [more to taste]

14-ounces of light coconut milk or coconut milk beverage

8 ounces of dairy-free cheddar cheese [I like the Daiya brand]
1 to 2 roma tomatoes, thinly sliced and roasted with olive oil, sea salt, pepper and thyme

Melt 1 tbsp. of ghee and 1 tbsp. of olive oil in skillet. Toss in bread crumbs and season with salt and pepper to taste. Saute about 2 minutes. Turn of heat and set aside. Cook pasta according to pasta brand instructions. Pour into 8-inch square glass baking dish. Set aside. Melt 1 tbsp. ghee in medium size saucepan. Stir in thyme, nutmeg, and cayenne. Add chicken broth and milk. Whisk in flour. Bring to boil, whisking constantly. Sauce should thicken. Reduce heat to simmer and cook 8 minutes, whisking frequently. Turn down heat and add cheddar cheese. Stir until melted. Pour over noodles and mix until all noodles are thoroughly coated. Top with bread crumbs. Bake at 400 degrees for 30 minutes or until cheese sauce is bubbling and bread crumbs are dark golden brown. Remove from oven and let stand 5 minutes before serving.

Fettuccine Alfredo

1 Ib. fettuccine, linguine, or other flat pasta

1 tbsp. kudzu root (or arrowroot or cornstarch)

1 1/3 c. rice milk (or other non-dairy milk)

6 tbsp. Earth Balance or ghee

2 tbsp. nutritional yeast

1 1/2 tsp. sea salt

Freshly ground pepper

Cook pasta according to manufacturer's instructions. Dissolve kudzu in milk (do not heat milk). Melt ghee or Earth Balance over medium-low heat and sprinkle in nutritional yeast. Whisk together 1 - 2 minutes. Slowly mix in milk mixture and add salt. Turn heat to low, and cook until thick, whisking occasionally, about 15 minutes. Toss over drained pasta. Add pepper to taste.

(Recipe from The Urban Vegan by Dynise Balcavage, pg. 88)

Mediterranean Pasta

1 box gluten free pasta (I like the Tinkyada brand)

4 - 5 lemon slices (appx. 1 lemon)

sea salt

2 tbsp. olive oil (more if pasta seems dry or sticky)

lemon juice to taste, optional

8 - 10 kalamata olives, pitted and quartered

1 - 2 tbsp. of capers, drained

6 - 8 sundried tomatoes, chopped

4 - 5 artichoke hearts, drain oil, chopped

1/8 - 1/4 c. goat cheese, crumbled

thyme, parsley, basil, oregano, sea salt, freshly ground pepper to taste

Place lemon slices in cooking water and cook pasta according to manufacturer instructions. Drain pasta, retaining the lemon slices. Mix in all ingredients and warm.

Serve immediately.