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Butternut squash pasta — grain free, vegan, tomato free (oh my)

May 22, 2014

butter

So I julienned a butternut squash. Julienne peelers are pretty awesome. I use them with zucchini and sweet potatoes too. I intend to experiment further with other veggies as well. This is actually the one I have. I borrowed the picture to the right from google because I failed to take a photo. The picture of the actual finished dish is what I made, however.

I put onion, celery, carrots, one small beet, garlic, parsley and basil in a food processor first…then the grated raw veggies were sautéed and browned in ghee for about 45 minutes…then at the end I added a cashew cream (soak cashews for 4 hours and then blend in the blender — I used half a cup of nuts which came to about a cup of cream) with some hemp seeds also tossed in…with some additional raw garlic…. (the dish is basically a vegan –save for the ghee– and if you don’t want to use the ghee you can use a non-dairy substitute and voila it’s a tomato free, grain free, pasta dish).

Yes, my histamine intolerance makes me get quite creative in the kitchen.

Photo on 1-22-14 at 12.14 PM #2I tossed the “noodles” into the hot veggies for a couple of minutes to take the crunch off. You can heat them as long as you like. I ate them pretty much raw and like them that way. My husband preferred them cooked a bit.

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

 

Wild dandelion and radicchio salad

April 22, 2014

My breakfast this morning.

I went out and harvested the “weeds” from my garden. Dandelion is good food and grows abundantly in my part of the world and many other parts too. I’ve been eating wild dandelion since I was a child.

The radicchio I bought at the grocery store.

I dressed the salad simply with olive oil and salt. Both the dandelion and the radicchio are bitter greens and so I like them dressed really simply like this. You can certainly add lemon or vinegar or any other salad dressing you like.

See from Treehugger: Please eat the dandelions: 9 edible weeds

 

 

Wild dandelion and radicchio salad

Wild dandelion and radicchio salad

Apple, caramelized onion and ginger chutney

February 12, 2014

A recipe in tweets.

I announced what I was cooking in a tweet:

apple, carmelized onion and ginger chutney currently cooking on stove…

Someone requested the recipe and so I tweeted the following:

recipe: it’s really yummy…eating it now…as a main course actually…I made it up on the fly…I’ll do my best with a recipe

3 large apples, one large red onion (sliced thin and caramelized first in ghee) sliced up the apples and added them next

added a quarter cup of water let it come to furious boil and then turned it down to simmer for 15 minutes.

oh…I also added a tsp of nigella sativa seeds and grated some fresh ginger in before simmering

when it was all soft I smashed up the apples a bit…and added 1 tsp of salt (or whatever you need to taste)

served it topped with hemp seeds…and a bit more ghee.

That’s really how I cook…things just kind of happen on the fly. This turned out very nice and I will be repeating it.

 

Socca flat bread with cilantro pesto (grain free)

December 18, 2013

This is a variation on this flatbread I made a few posts back.

Socca flat bread with cilantro pesto

Socca flat bread with cilantro pesto

Today I only made enough for one serving so I used 1/4 cup of chick pea (garbanzo bean) flour. I tossed in half a small onion, a large garlic clove and a teaspoon of chia seeds. (yes I go crazy with variations) I didn’t cook the onion or the garlic, I just tossed them all together with a tablespoon of olive oil and some salt and pepper too and then I blended it all with my immersion blender (my favorite small kitchen appliance).

I made it in a ten inch cast iron pan in the oven.

The pesto was very simple as well. Cilantro, olive oil, garlic and salt. In a small food processor. Again, just enough for this one person meal.

Simple, delicious.

For more info and a recipe go here.

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

Sweet potato “grits” (paleo & grain-free)

December 17, 2013

Paleo grits (grain free) sweet potato and appleOdd but wonderful concoction: blended sweet potato, apple, chia seeds and LOTS of garlic…baked the “batter” in cast iron pan till crispy. It turned out tasting vaguely of baked or fried grits or polenta, both foods I miss but can no longer eat. This was a delightful surprise as I made it up totally on the fly with no real sense of what the final product would be like. You know what they say about the mother of invention. I need variation and diversity in my diet and so I am forever playing with new ingredients. My diet may be restricted in certain regards, but I make it a habit to add new foods I’ve never tried before as well as new combos all the time. This means I don’t generally feel deprived as I’m always eating new and delicious foods.

So this is what I did to create this dish. As usual I don’t have a precise recipe because I’m pretty much always in spontaneous create mode.

OLYMPUS DIGITAL CAMERAI cut up one sweet potato, one apple and a HUGE clove of garlic (it was elephant garlic, so you can use three cloves of normal garlic) and tossed it all into a food processor. Then I added two tablespoons of chia seeds and just a wee bit of water (maybe a 1/4 cup). I added a bit of ghee and salt and pepper and blended it until it was nice and grainy but not totally smooth.

I heated the cast iron pans on the stove and put ghee in the bottom of the heated pan. (you can use any cooking fat or oil you prefer. I stay away from industrial seed oils –corn, cottonseed, soybean, safflower, sunflower, etc.– because they’re not healthy) Once the oil and pan are hot I spooned the very thick batter into the pan and flattened it out then put the pans into the oven at 400 degrees.

I cooked them for about 15 minutes and then brushed the top lightly with ghee and broiled it for about 5 minutes. The time is going to vary depending on how much of the batter is in the pan. That varies according to the size of the potatoes and apples. Experiment and have fun…it’s really good if you get a nice browned crust going on both the top and bottom.

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

 

Sweet potato chips (fried in coconut oil) homemade not so bad “junk food”

December 16, 2013

OLYMPUS DIGITAL CAMERAHad a hankering for something crunchy and I haven’t eaten chips of any variety in eons (literally several years) …so I did the only thing I could do in this circumstance…I deep fried my own sweet potato chips in coconut oil… photographed below is one of the batches…I ate each batch as the next batch fried…I’m shameless…

They were good. They would have been better had I had a mandolin to slice them. They were a bit thick.

Recipe is simple. Slice sweet potato. Fry in coconut oil. You do need a lot of coconut oil. It should be about 1/2 inch deep to start. Add more later if you’re frying lots of batches. Add a bit of salt. They’re good.

This was a treat. I don’t eat any processed foods and heck, I wanted something a bit decadent.

If you don’t want to be this decadent you could try baking them.

Socca – (Farinata) — grain free, flat-bread

August 29, 2013

socca
I made socca (chickpea flour flatbread)  it came out great. I was so excited as I eat nothing even vaguely bread-like these days. I made half of it with tomato and basil (for my husband….drizzled olive oil on top). The ones I ate had zucchini and basil with olive oil. I can’t eat tomatoes as they’re high histamine. So happy! (socca is a chick pea flour flatbread…it’s generally made in a round pan) I can’t eat so many foods these days as I continue to heal that I’m learning to experiment with all sorts of new foods…it’s really very fun when I’m not bummed out about what I can’t eat. 

Here is the recipe I used from the New York Times: Socca (Farinata)

This is a recipe that lends itself to variations. You can make it plain with no herbs or onion, or vary the herbs and use garlic instead. Caraway seed would be good too and I’m sure many other variations too. Oh, I can’t eat cinnamon, but I can imagine a sweet version with cinnamon and vanilla and a bit of your favorite sweetener as well. Play with the recipe…I plan to!

And then, of course, you can go wild with toppings too. Everything from mini pizzas to whatever you’ve got in the fridge at the moment. Or you can eat them plain as crisps or crackers of a sort. It can be baked to real crispiness or taken out a bit shy of that as well depending on your tastes and what you feel like at the moment.

Updated note: experiment with the amount of water…that recipe has a bit too little it seems…I am changing it each time I make it…it always tastes good however…I also have experimented with the temp and length of time in the oven as well as the herbs/spices…it’s a very versatile recipe amenable to a lot of changes!

Chickpeas are also called garbanzo beans.

Eating wholesome whole read food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet


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