"The American Dream: You have to be asleep to believe it." George Carlin

Learning about food and food issues will should eventually lead you to question allopathic approaches for treating illness.

A little humour goes a long way towards lightening the heavy cloud of deception you might start to suspect and wonder about.

Many of the above links are for additional informative/humourous information and videos that I have compiled over the last few years. I hope you enjoy them.

Gluten Free Maple Sesame Hemp Bars (Candy Making 101)

If you are going to make candy then you should have candy equipment.

Or an adventurous spirit and a perfect cast iron pan for cooling. And fond memories of Laura Ingalls making molasses and maple sugar candy in the Little House in the Big Woods book.


Back in my early twenties I use to make peanut brittle with the microwave. I felt a bit let down because it was so easy.

Well...I'm now microwave free and peanut/dairy free so I am free to pursue this challenge.

This is my first venture and it was challenging mostly due to the small serving size I made.

Gluten Free Maple Sesame Hemp Bars

3/4 - 1 cup maple syrup (use less if it is a thicker grade of syrup)
3/4 cup toasted organic sesame seeds

Bring the above to a slow boil in a 3 Quart heavy bottomed pot (I used a cast iron pot). This should be stirred constantly. The temperature of the boiling mixture should be 284 F (140 C)for at least 5 minutes. Do not let the mix dry out (the time will depend on the grade of maple syrup you have used). The mix should still be quite runny.

Before pouring the candy onto a lightly oiled jelly roll sheet (or cast iron pans ;) add

1/4 cup hemp nut

These are scrumptious even if they didn't all harden properly. The unhardened mix is a great addition to cereal or fruit.

All of the above items were purchased at Karma Co-op ;)

Gluten Free Buckwheat Hemp Crackers

I found out two things tonight.

Firstly...making crackers is not that difficult. And - they are amazing!!

And secondly...I need a pastry cutter. I was never much of a pie person but if I'm gonna continue with any more cracker adventures then I'd be better off with one!

Gluten Free Buckwheat Hemp Crackers
2 cups organic dark buckwheat flour
2 tbsp hemp butter
1 tbsp maple syrup
2 tbsp organic sunflower oil
1 tsp sea salt
2/3 cup organic brown rice milk
white rice flour for rolling dough
garnish with additional sea salt if desired (up to 1 tsp)


Method:

Preheat oven to 425 F. Use ungreased cast iron cookie sheets for best heat distribution.

Combine all ingredients except the rice milk with a pastry cutter (or cut with a wooden spoon or your fingers). Mix this until the mixture looks a bit crumby.

Slowly stir in the rice milk until the dough pulls away from the sides of the bowl. The mixture should be soft and you should be able to form a ball with the dough easily (it should not be runny or sticky).

Divide the dough into balls (2-4 depending on the size of your sheets). Lightly dust a dry surface with rice flour and roll the dough into a sheet 1/8" or thinner.

Trim the uneven edges (if desired) and use a spatula to lift the dough onto the sheets. Use a sharp knife or a pizza cutter to score the dough into desired cracker shapes.

Sprinkle the top with salt if desired and press into dough. Bake for 6-8 minutes or until the edges start turning up. Take sheets out of oven and turn over the crackers using tongs or gently with a spatula.

Return to the oven and bake an additional 5-7 minutes or until the edges are well browned. Remove from oven and cool crackers completely on racks.

Break crackers apart (if needed) and store in an airtight container in the fridge or freezer.

All of the above items were purchased at Karma Co-op ;)

Sugar Free Baked Apples: Comfort Food

For each person needing comforting:

1 organic apple, cored

Fill the core with a semi dry oat mixture (during the day soak about 1/2 cup oats to one cup boiling water and add about 2 tbsp organic raisins and 1/4 tsp organic ground cinnamon).

Pour maple syrup on the core to allow it to seep into the oat mix.

Bake in a covered dish at 350 F for about 45 minutes until apples are quite soft.

All of the above items were purchased at Karma Co-op ;) I use irish steel cut oats because these are not contaminated in their facility (as per their website). The question as to whether oats contain gluten has not been answered clearly so I use this product moderately.

Dairy Free Broccoli Soup

1/2 bunch organic broccoli
1 organic white turnip
1 organic rutabaga
1 organic carrot (medium)
2 stalks celery
1 medium organic onion
2 cups organic turkey stock (I make my own stock and freeze 1 - 2 cup portions in glass jars)

Mix the above in a food processor until desired consistency is reached.

1/2 cup dulse added to mixture at the end or during cooking (seaweed from New Brunswick's Bay of Fundy).

Heat until boiling and simmer for at least 20 minutes. Add salt and white pepper to taste.

All of the above items were purchased at Karma Co-op ;)

Gluten Free Ginger Drops (Sugar Free and Dairy Free too!)

I adapted this recipe from the recipe I used 30 years ago for the first time.

I mixed all of the following using my food processor. I added the flours slowly at the end.

1/4 cup organic sunflower oil
1/4 cup ground flax
1/4 cup ground sesame seed
1/2 cup pitted dates (about 10)
1/2 cup maple syrup
1 free range egg
1/4 cup molasses
2 tsp gluten free aluminum free baking powder
1 tsp xanthan gum
1/2 tsp sea salt
1 tbsp organic ground ginger (I did not have fresh on hand...I'd triple this for fresh)
1 tsp organic ground cinnamon

1 cup organic sorghum flour
1 cup organic buckwheat flour

Lemon zest for garnish (optional)

Form balls, garnish with lemon zest and place on lightly greased pans. I used some of my cast iron pans. Bake at 350 F for 15-20 minutes until lightly browned.

All of the above items except for the sorghum flour were purchased at Karma Co-op ;) I purchased the sorghum flour at Fiesta Farms.

Tomato Free Rice!

Here is a link to a company that sells an excellent but expensive tomato sauce substitute. I purchased this at a Toronto area health food store...but it is from the states and I think they ship it but maybe not outside of the U.S.

The ingredients are carrots, beets, celery, onions, lemon juice, citric acid and various spices.

I have tried to imitate this sauce with moderate success (my 13 y.o. daughter loved it so that is a good sign).

I used my food processor and ground up 1 med organic beet, 1 med organic carrot, 2 organic celery stalks, 1/2 large organic onion and about 2 cups water. I added salt and oregeno. I cooked 1 cup of organic brown long grain rice with this mixture for 40 minutes in a cast iron pan with a tight fitting lid...but quinoa or millet would work too (or amaranth...).

I served this with 125 g wild caught atlantic cod (baked for 20 minutes at 350 F with organic dried dill and organic lardons - ground ends from belly bacon - this is in imitation of the newfie method of serving cod) and baby organic spinach and a hemp oil/apple cider vinegar/cayenne dressing.

All of the above items except for the spinach were purchased at Karma Co-op ;)

18 Minute Prep: Quinoa, Purple Kale and Happy Braised Garlic Beef

Quinoa
1/3 cup organic quinoa per person
2/3 cup organic turkey broth per person (or water or other broth)
1/4 cup chopped onions per person
1 small organic carrot per person
1 stalk organic celery per person

Method: Measure quinoa into a heavy saucepan (I use cast iron). Roast the grain until slightly brown adding onions for a few minutes to also brown. Add broth/water and vegetables, cover and simmer for 15-20 minutes.

Purple Kale
1/2 - 3/4 cup organic purple kale per person
1 tbsp hemp oil
lemon juice/apple cider vinegar to taste
cayenne to taste

Method: Steam kale lightly and sprinkly hemp oil and condiments after removing from heat.

Happy Beef
115 g organic beef per person-I used round steaks since they are low in saturated fat
1 clove garlic per steak

Method: I pressed the garlic and then thinly sliced the clove to rub into the beef and sit for a few hours. I pre-heated a cast iron grill pan on broil before placing the steak on it and broiled lightly. Preheating the cast iron pan allows the steak to cook on both sides simultaneously!

All of the above items were purchased at Karma Co-op ;)

Toronto Take Away/Delivered Gluten, Dairy, Legume, & Tomato Free Pizza? Yes!

Thanks to my Mum & The Magic Oven (5 Toronto locations ;)

Yesterday was one of those days.....thus the pizza ;) This was exactly what was needed.

Ingredients:
GF Rice Flour Pizza
Purple Thai Pesto
Grilled Zucchini
Roasted Red Peppers
Roasted Portobellos
Artichoke Hearts
Tandoori Chicken

Each slice of this yummy pizza costs about $5.50 (including taxes) if you buy this version in the 6 slice 11" medium size (gluten free pizzas have an extra cost and the smallest size is a medium - I added their scrumptious tandoori chicken to a tomato free version of their Vegan pizza). The company uses mostly organic ingredients. Their website contains a lot of great menu ideas :)

This was the first pizza I've consumed since changing to my new very restricted diet (I ditched the tomatoes after watching this video around the end of November 2007). Two or three slices are very filling so I had it for two meals and one snack. I have yet to create my own version of a gf/df/lf/tf pizza but this was quite inspiring!

Frankenfood vs Aloe Vera

Two 'Food' Photo tours: You tell me which one you would call food.

Photo Tour I (19 macro photos of deli meats aka food)

I couldn't watch more than 4 photos of this tour at the beginning. Kudos to the photographer for providing more evidence for my frankenfood 'experiment'.

This tour shows macro shots of 'food' purchased at Walmart. Need I tell you more? It's definitely a barf time experience.

I haven't eaten this type of 'food' (nor wanted to) in about 15 years so it doesn't kill anything for me. If you ever eat deli meat you might want to give this a serious viewing. Maybe eat some deli meat with it for the purpose of curing your intake of this 'food'. Walk by the street meat cart next time and remember these pictures.

Another warm thanks to Drew off of this list for this excellent link.

Photo Tour II (12 macro photos about how to harvest your aloe vera plant)

I drink aloe vera juice and am fascinated with this photo tour on how to make my own.

Drinking organic aloe vera juice (1/2 cup) mixed with 1 tsp psyllium husk is a very good colon cleanser/healer (but do not use for more than 7 days in a row unless under the supervision of a medical professional).

Drink this mixture (I sometimes add 1/2 cup organic bilberry nectar or pure cranberry juice or pure pomegranate juice for flavour and healing effects) on an empty stomach and follow with a glass of water. When I am not using psyllium for my fiber source, I munch on fennel seeds instead (another excellent dietary fiber source).

Hemp Buckwheat Protein Bread (gluten free)

(adapted from this recipe)

This is very dense but it is quite good toasted with marmite (UK). Or served with mackerel and fresh greens.

I purchased all of the ingredients (except one, noted below) at Karma Food Co-op.

Makes: 1 loaf

Prep Time: 10 min + rising time
Cook Time: 30 min - 45 minutes

Ingredients:
1 1/2 Cups Hemp Protein Powder
1/2 Cup Shelled Hemp Seed
1Tbsp Hemp Seed Oil
2 cups Organic Buckwheat flour (I use whole grain)
1/2 cup tapioca flour
1/2 cup potato flour (purchased in Toronto's Chinatown)
1 tsp xanthan gum
2 Free Range Eggs
1 1/3 rice milk or Hemp Milk
2 Tbsp maple syrup
3 Tbsp Italian Spices(Marjarom, Thyme, Rosemary)
1 tsp Celtic Sea Salt
2 1/2 tsp yeast
5 cloves minced garlic (optional)

Directions:
Preheat oven to 350 F. Grease a flat cookie sheet.
Mix all ingredients together, shape loaf on cookie sheet, let rise, then bake at 350 until golden brown.

I will update this post with a yeast free version once I get my sourdough starter started ;)

The Vitamin D Pandemic

This is an excellent @50 minute long presentation by Michael Holick, PhD, MD conducted on May 5, 2007 (this is best viewed in IE and a very special thanks to Drew for posting this to the MS-Diet list).

Most of our human population on the entire planet is walking around deficient in Vitamin D. Even in Saudi Arabia, Mexico, India, etc.

While watching the above I kept thinking about this BBC documentary on global dimming (and you thought global warming was the problem.....it's not that simple.....).

I wonder if the global dimming experts are talking to Dr. Holick's research group. They should be.

Frankenfood meets nanotechnology this year in a big way

This terrifying knell came straight out of my google alert for frankenfood this morning (emphasis made by moi) - it should make you run towards the closest organic food market near you (or grow your own!):

"A breed of Frankenfood is being introduced into human diet and cosmetics with potentially disastrous consequences, experts said last night.

Academics, consumer groups and Government officials are warning that the arrival of nanotechnology threatens dangerous changes to the body and the environment.

The particles it uses are so small - 80,000 times thinner than a human hair - that they can pass through membranes protecting the brain or babies in the womb.

Nano health supplements, such as antioxidants, are already on the market while the first of hundreds of new foods are expected to arrive in the next 12 months." (published 10:26am on 2nd January 2008)

Boring old rice cakes? Not here!

Living a gluten free diet usually involves the use of rice cakes. I don't eat very many of them anymore because of their processed food status.

This recipe at least makes them interesting ;)

I purchased all of the ingredients at Karma Food Co-op. The cabbage is from Ontario...the purple kale is from Florida.

Organic Brown Rice Cakes (3 cakes)
Organic Purple Cabbage (1/2 cup chopped)
Avocado (1/2)
Organic Purple Kale (1/2 cup chopped)
1/4 cup organic ground flax/sesame/pumpkin/sunflower seed combo (I grind this in batches fresh from seed in a consumer grade coffee grinder...use a 2:2:1:2 ratio)
4 pickled hot finger peppers (in glass jar, Melo's Hot Finger Peppers, product of Thailand)
1 tbsp hemp oil
1 tbsp apple cider vinegar

18 Minute Prep: Green Curry Steamed Scallops, Broccoli with fresh pineapple and baby arugula

This meal took about 18 minutes to prepare.

Why is 18 minutes important? Because that makes this recipe qualify for the Alice's Restaurant 21st century movement (recipes that can be prepped in 18 minutes or so which happens to be the length of the song of the same name).


I usually eat pineapple by itself with turmeric but once in awhile I like to mix fresh uncooked pineapple into a lightly cooked curry.

I used a gluten free green thai curry paste in lieu of fresh ingredients (January in Toronto Canada, 'nuf said).

I purchased all items from Karma food co-op except where noted (Karma does not supply these products).

nova scotia bay scallops(steamed about 15 minutes) 9 per person, I bought a few pounds of these fresh at Loblaw's at a sale last month and froze a few servings for myself

organic broccoli (steamed about 10 minutes) 1/2-3/4 cup per person...from this farm in California.....sigh...cost me a fortune too but there were not a lot of green local options at the co-op this week

I prepared and mixed the following from room temperature (while above was steaming).

pineapple 1/2 - 3/4 cup per person chopped into chunks (I always use fresh and peel it as I use it)
green thai curry paste 1/2 - 3/4 tsp per person or to taste
bonito flakes 1 tbsp per person or to taste
hemp oil 1 tbsp per person
turmeric 1/2 - 1 tsp per person

I also used the steamer to soften the rice paper sheets (purchased in Toronto's Chinatown).

I would use three sheets per person next time per person since two made them very bulky.

Add 1 cup baby arugula (Ontario grown!) and cayenne to garnish.

Frankenfood? The hypothesis, the experiment and the ongoing results.

We've all seen or heard about Super Size Me. And the french fries that seem to last for millenia.

But what about the stuff on offer at roadside diners across our land?

This, um, dinner roll - I use the term very loosely for there is nothing appetizing about this....read on..... - was served to me as part of my otherwise gluten-dairy-legume-dairy free meal at a roadside restaurant in Eastern Quebec. Note the french labelling (it is before the english).

The thing about this picture is that I did not take it in the restaurant.

I took the item (along with, ahem, fresh butter packets) in order to conduct my experiment (my own version of collecting souveniers while on the road....I am a statistics professor by profession).

The picture was taken tonight in my kitchen. If you think this looks appetizing then would you still eat if I told you that it was nice and soft?

Would you eat it if I told you there was no expiry date on the package (just a production lot number)?

Would you demand to know how old it is or would you go with the squishy and unblemished appearance alone? The butter still looks yellow from the outside so you might even be tempted to slop it on the squishy bread.

I almost don't want to state when I was served this frankenfood but for the sake of proper data recording I must.

I was in Eastern Quebec on December 27th, 2007. Last year folks. This roll is *at least* 2.5 weeks old and it looks and feels exactly the same as it did the day it was put on our table.

I wonder if I phoned the company could they tell me the production date. I guess the data collection phase is not over yet. When I find out the date I'll update a picture.

And finally...to end this on a positive note...it looks like Canada might be on the market for healthy vending machines? There seems to be a movement. I like to call it the 21st century Alice's Restaurant movement. It's kinda catchy and happens to be great background music for cooking (18 minutes should be enough time to cook something healthy from scratch).

Creamy Sweet Salty and Spicy Chicken Salad (could be warmed)

Organic Beet (raw or cooked) - 1 medium sized root per person, I used raw finely chopped.
Organic Chicken (cooked) - one handful per person, I used leftover cold chicken.
Organic Squash (cooked) - 1/4-1/3 per person, I used leftover so it was cold but previously baked.
Regular Avocado (raw)- 1/2 per person, finely sliced after scooping out entire half
Regular Olive tapenade from Quebec (no tomatoes only olives and oil) - about 1 tbsp per person (at centre for garnish)
Apple Cider Vinegar, Cayenne, Hemp Oil, Sea Salt and Dulse to taste.

The dish could be warmed or slightly grilled. I've been enjoying the crunchy taste of raw beets this season so I didn't want to heat this salad. I like to eat all salads at room temperature so taking the ingredients out 1 hour before eating accommodates this.

Did you notice the creamy reference again? I'm only about 2 months completely off of dairy - I quit goat's milk/cheese @ Dec 1/2007 - so it's no wonder I'm seeking out ways to incorporate the creamy goodness of avocados into my diet more often!

Karma-roons

I made these for the monthly board meeting for Karma Food Co-op. I didn't take any leftovers home so that's a good sign. Personally, I love how creamy these taste without having dairy! And the only sugar is in the semi sweet chocolate chips which could easily be changed to incorporate cocoa with maple syrup. Since these are baked honey is not a suitable sweetener.


I purchased nearly all of the below ingredients at Karma. But not the fresh young coconut - I have asked at the co-op but due to refrigeration limitations it is not possible to get them there. Chinatown is not too far from Karma so I go there once a week or so.


Karma-roons

1 & 1/2 cups sesame milk (I make my own and will get around to posting this recipe....the 'milk' is quite thick so if you use an alternate then I suggest adding ground flax to thicken it).

Blend in the fresh meat of one young green coconut.

Bring this mixture to a low boil and simmer until the consistency of thick soup is reached.

Add

1/4 cups semi-sweet chocolate chips or 4 oz (dairy free)

Once the chocolate chips have melted remove pan from heat and mix in:

2 cups shredded coconut (dried)
1 cup hemp seed nut
1 tsp vanilla
a pinch of salt


Form mixture into balls and place on lightly oiled cookie tray. Bake at 300 F for 15-20 minutes and make sure the bottoms do not burn!

Here is something quite interesting to chew on

I just read the latest (er, 4th, ?) book from the Uglies Trilogy, by Scott Westerfeld. This is a great science fiction series for youth, btw. Apparently there is a movie to be made by Fox in the works too. Fox might butcher it tho.

However, it is this 2008 news clip (thx to wisewebwoman), which disturbs me with the parallels between the child discussed in the clip, Brooke, in 2008, and the 'surg' heads from Westerfield's futuristic post-Rustie world (with Rustie being the term for today's humans). Surg heads are humans that constantly change their body figure/form with surgical modifications for style/popularity gaining reasons (popularity ranks are very important in this future world...I find it an ironic mirror to today's world....).

A 12 year old child in Texas has become the youngest surg head that I've ever heard of. And her 'popularity rank' certainly has increased, hasn't it? Sounds to me like popularity is the only motivation for her entry into perpetual surg head mode.

And also, not once in the clip do they talk about her diet (past or current). The female interviewer looks like a bit of a surg head herself and probably lives on protein bars and boost. That's a bit harsh eh? But to not ask about food consumption when someone is obese is pretty messed up in itself. What were the child's parents FEEDING her for 12 years for goodness sake? And why are there no abuse charges applied when children are obese?

Silly questions when we all know that there is money to be made when people are obese.

Surgery is just one income stream opportunity (and that is a renewable stream, Brooke has hopped onto one surgeon's deluxe christmas card list eh?). Think of long term medications required by most aging obese people and the cash flow they generate - worldwide. And then there is the advertising base for the products that obese people need.

Wholesome/Unprocessed fresh food choices have never exactly been regarded as 'cash cow' endeavours due to the labour and time to table issues. That is, of course, until humans discovered how to best make money off of the darned cow.

So why not disregard something obvious....and hope that the masses don't notice these anomolies.....and continue pumping trans fat, gluten, dairy and sugar into the populace by the poundful....or tonful......????????

This capitalist based strategy seems to have worked for hundreds of years so far.....at least the gluten and sugar part.....trans fat was the latest killer food added 30 years ago and of course dairy really made excellent headway with the onset of pasteurization and refrigeration technologies not to mention gaining it's own box in Canada's food guide (and the mighty US pyramid).

And then there is the whole matter of our food also being the product of surg head modifications (ie GMO). But I'll leave that for another rant.

Turmeric and pineapple: nature's natural anti inflammatory for the muscles and stomach

1 cup fresh pineapple (buy one 'fresh' and core it yourself and slice only what you need every day)
Sprinkle 1/8 tsp turmeric on each cup and eat 1 hour before or 2 hours after meals in order to aid digestion.

Turmeric does not have much of a taste and pineapple is used in curries so this is actually a yummy semi-sweet kick start to your day!

1 Egg Cake (use egg substitute if you wish!)

1 Egg Cake

Dry

1/2 C Sorghum flour
1/2 C Sweet rice flour
1/4 C Tapioca starch
1/4 C Potato starch
1 tsp Xanthan Gum
2 tsp gluten free, aluminum free baking powder
1/2 tsp sea salt

Wet

3/4 tsp Vanilla (pure)
1 Egg (or 1/8 cup ground flax seed mixed with 1/8 cup boiling water)
1/2 C Maple Syrup
1 C Fresh coconut meat (shredded in a food processor)
1/2 C Coconut water kefir

Prep Time: 10 minutes

• Preheat over to 350F

• Mix dry and wet ingredients seperately and then combine and pour into lightly greased cake pan or muffin tin

• Bake 30-45 minutes depending on container used.
  

• Makes: 1 8"x8" cake (or could make muffins, 6-8)

Chocolate Chip Cookies

1/2 cup sunflower oil
1/2 cup maple syrup
1 free range egg
1/4 tsp vanilla
1/2 cup sweet rice flour
1/2 cup brown rice flour
1/4 cup potato starch
1 tsp xanthan gum
1/2 tsp sea salt
1 tsp baking powder
1/2 cup chopped walnuts/pecans/soaked almonds etc
1 cup dairy free chocolate chips

Preheat oven to 375 F and mix all ingredients. Grease cookie sheets with pasty brush and sunflower oil. Bake by tbsp drops for 10-15 minutes.

Use 1/2 cup buckwheat flakes or gluten free oat flakes instead of nuts for a wonderful variation!

Probiotic dairy free punch

Living in an urban landscape has it's benefits. I make coconut water kefir and I live where no coconuts could currently grow, naturally.

Kefir grains are available at some health food stores. Carrot Common is where I got mine in Toronto.

The young green coconuts are readily available in Chinatown. Spadina and Queen. These are definitely never local but I incorporate them since I do not use any dairy. Eating is a moral issue sometimes isn't it?

The power tool (a rechargeable jigsaw) is very handing for splitting the coconuts and the being able to use the coconut meat in curries, baking, cheese (with the kefir), or just raw with almonds and cocoa. It freezes well. I often use the kefir as a milk substitute when baking. Add a suitable thickener (ground flax seeds, guar gum, xanthan gum, arrowroot) if consistency in your recipe is important.

Shampoo. DIY

Buy a litre of Castile soap. Most health food stores carry this.

Boil 2 cups of water with 1 tbsp rosemary, 1 tbsp sage, 1 tbsp thyme. Once boiling temperature is reached, remove from stove and add 1000 mg of MSM (a supplement available at most pharmacies - MSM is sulfur which aids absorption of the herbs in the shampoo into the scalp). Let herbal tea and MSM steep for 20 minutes and mix with a 1 part herb tea/MSM mixture to 2 parts castile soap. Add chamomile or other herbs as required. Store in fridge and use within 1 week. I use air tight portable containers to store mine in 3-4 use portions. These can be frozen as well.

This shampoo is lovely on your hair and the cost for such a pure shampoo is worth it (and it costs less than most 'organic' and 'natural' shampoos on the market).

Cast Iron Cookware

I have a marvelous collection of cast iron cookware that I have acquired at exhibitions, thrift shops and ebay.

Why? Aside from the health reasons.....the cooking is just marvelous once you get the knack. My daughter even makes nachos using the cast iron griddle since she loves the fact that the heat is retained while you are eating off the griddle!

I will post pix of my cast iron ware as I use them in my recipes. I encourage you to find your own. If anyone needs Toronto pointers I'd be willing to put a list together of cheap outlets for new cast iron cookware! Canadian Tire, Home Hardware and some Kensington Market and Chinatown locations are good starting points!

(PS You have to clean cast iron with muscle. I usually get my dog to do a pre-rinse :) and then I soak/heat the pan with salt water before scrubbing with copper brushes...after washing I dry and heat and treat with oil if needed).

Buckwheat pancakes

1/2 cup organic buckwheat grits (NOT groats)
1/2 cup boiling water (add to above and mix thoroughly)

Mix the following into the mix using a whisk or a hand held electric beater;
1/2 cup organic buckwheat flour
1/8 cup organic ground flax/sesame/sunflower/pumpkin seed (this adds a wonderful texture in addition to the grits - I keep a pre-ground mix in an airtight container of this mixture to add to cereals/salads/baking in my fridge all the time)
1/2 cup coconut water kefir (or suitable milk substitute)
1 egg (or use 1/8 of extra ground organic flax seed with 1/8 cup water)
1/8 cup maple syrup
1/8 cup sunflower oil
1 tbsp baking powder (aluminum free)
1/2 tsp sea salt

Use a pastry brush to lightly coat a cast iron griddle with sunflower oil. Cook pancakes when a drop of water evaporates quickly on the griddle (indicating it is hot enough). Pour a ladle full of liquidy pancake mix (add more kefir if it is not 'runny') and turn when bubbles form on the top. Be careful not to burn when using cast iron (but the cast iron griddle will provide the most uniform heat to the pancakes and they will be VERY fluffy!).

These pancakes keep in well in the refrigerator or freezer. Serve with warm maple syrup and/or in season fruit and cinnamon!

Blueberry-Hemp-Cocoa-Almond-Date-Sesame Energy Bombs

This is an amazing raw food recipe that provides quick protein/antioxidants and tastiness in one delicious mouthful! My daughter likes these for her lunch 'treat'. The original recipe is courtesy of Manitoba Harvest's mailing list. I modified it slightly.

1 C Dates, fresh or soaked (I soak these - with the almonds - in coconut water kefir)

1/4 C Cocoa Powder

1/4 C Manitoba Harvest Hemp Protein Powder

1/4 C Flax Seed, ground

1/4 C Blueberries

1/4 C Sesame Seeds, unhulled

1/4 C Almonds, soaked

1/2 t Lemon Zest

1 t Lemon Juice

1 pinch Sea Salt

Ingredients to be added:

1/2 C Manitoba Harvest Shelled Hemp Seeds

1/2 C Blueberries, frozen

Prep Time: 20 minutes

• Makes: 12 - 50g bars

• (wrap bars individually after cutting and freeze for a great snack on the run)

• Process all ingredients in a food processor until it reaches your desired texture. Longer for smoother bars, less time to leave some chewable chucks. Remove mixture from processor and place on clean surface. Knead additional shelled hemp seeds and blueberries into mixture.

• Option 1: cover mixture with wax paper and roll to desired thickness. Remove wax paper and cut mixture into bar shapes. Chill or freeze. I use food grade plastic gloves to use my hands to form balls or roll and cut.
  

• Option 2: Shape mixture into a loaf and cut into pieces at desired thickness. Chill or freeze.

• Option 3: Roll mixture into balls at desired size. Chill or freeze.

Alice's Restaurant Bread

0.5 cup ground fresh organic flax seed (use standard consumer coffee grinder, almost full)
2 cups organic buckwheat flour
1 cup organic millet flour
0.5 cup organic rice flour
2 tsp aluminum free baking powder
0.5 tsp sea salt

Mix above dry ingredients with wooden spoon in large bowl.

Add 1.5 - 1.75 cups organic rice milk, slowly (start with lower value...do not let it get mushy before kneading!). Stir until mixed slightly. Knead with hands into 2 small rounds. Flatten on cast iron or stone bakeware and cross with a knife or pizza cutter. Brush with sunflower oil.

Bake at 350 degrees F for @ 40 minutes until lightly brown on bottom. Cool on trays and store in a bread tin wrapped in a clean tea towel.

This bread is great with hemp oil and sprouts. Cilantro chutney too.

There has come a time when there is a lot of food to eat but nothing good.

It is difficult to eat wisely in the middle of a 3 million person urban blotch on this planet.

And local? Don't even get me started.

My definition of local, in the city of Toronto, Canada, includes farmers in Manitoba, Saskatchewan, Quebec, and New York (although it is hard to determine NY with our current packaging and produce identification laws).

I am currently a board member with Karma Food Coop and I also served on the Ebytown Food Coop board back in the mid 1990s.

This is how I have attempted to control the food I eat. Membership and involvement with local food cooperatives ensure that I know where and what I am putting as fuel into this body.

This blog intends to be part rant, part recipe digest, part nutrition info. I've had some history posting recipes on the web (see this link for a 1993 discussion group posting by moi :)

And the recipes? Gluten free/Legume free/Dairy free/Tomato free. That's how I live and I've found marvelous benefits. Getting an MS diagnosis kicked start me into this diet. No regrets - although it has been challenging after a life time of pizza....etc.