tag:blogger.com,1999:blog-72871056555394817412024-02-02T00:19:43.657-05:00Great MasticationsGluten free, dairy free and legume free cooking.Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-7287105655539481741.post-28885249852915948952013-03-01T16:46:00.000-05:002013-03-01T16:46:43.690-05:00Trail Mix for a cross country trekI drove across Canada last September from Vancouver right through to St. John's. 8000 km. I was on a <a href="http://lettuceconnect.blogspot.ca/search/label/harvesttrek2012" target="_blank">harvest trek</a> and it was a fantastic experience.<br />
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This is a little 'on the road' recipe inspired by my experience and ingredients purchased in Vancouver's Chinatown. A homemade trail mix is very easy to assemble if you've got good dried whole food lurking in your pantries.<br />
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Here is one example...but I encourage you to play with your own recipes and enjoy a different snack for a change!<br />
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<b>Cross Canada Trail Mix </b><br />
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Roughly a 1/4 - 1/2 cup of each of the following:<br />
<br />
Nori Seaweed, cut up with scissors<br />
Sunflower seeds (I use unsalted)<br />
Pumpkin seeds (ditto)<br />
Cashews (ditto)<br />
Sesame coated cashews (not sure I'll use these again, too sweet)<br />
Dried apricots (chopped with scissors)<br />
Dried dates (ditto)<br />
Dried figs (ditto)<br />
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Seasoning, to taste:<br />
Wasabi Powder (this is hot, don't be too generous) - start with 1/8 tsp<br />
Horseradish/Wasabi Oil (this is super hot, again, exercise caution) - 6 - 12 drops<br />
Mirin Sweet Cooking Seasoning (Japanese seasoning) - 1/2 - 1 tsp<br />
<br />
Mix well. Story in a air tight container. Keeps well.<br />
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The last three ingredients should be easy to find if you have an asian grocery store available and many regular grocery stores are carrying Wasabi powder. You could easily replace the oil with olive oil and a bit of fresh horseradish too.<br />
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I recently served this at the<a href="http://impossible.ws/event/tedxmanhattan-toronto-livestream-viewing-party" target="_blank"> livestreaming party for TEDxManhattan</a> that I hosted here in Toronto. I had a number of requests for the recipe so, voila.<br />
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<br />Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com0tag:blogger.com,1999:blog-7287105655539481741.post-17300610259850858112012-06-20T15:09:00.001-04:002012-06-20T15:09:20.277-04:00The secret to refreshing summer wraps?<div><p>Shaved cucumber slices (use your veggie peeler).</p>
<p>Seriously.  It's that easy.</p>
<p>The avocado, tomato, yellow pepper, lettuce, mustard seed salami helped too.  All piled on top of a plain corn tortilla.</p>
<p>Add a splash of lemon juice with a dash of hot chili pepper and grind some fresh white pepper corns and it is really an easy masterpiece to pull off when the temperatures outside are hot enough to fry an egg on the sidewalk and you can't bear the thought of any food being heated.</p>
<p>Cucumber is a 'cooling' vegetable too, did you know that?  That is why Indian food often includes a side dish of cukes, usually with plain yogurt.  So shave away those cucumbers and keep the heat down. </p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuwv__xQ_gybhzpja-PotWsodloASxe3Hh5l5fbskHKW1zxtikLC8CwXlEYgT4kl6sIW-KyGzm37MERcK9tbMHb4IjcrMwpgDWPYy4-HyAyyuZH0NqfdeX9ImWoIhpyNhzeu4apAMQzw/' /></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com0tag:blogger.com,1999:blog-7287105655539481741.post-25610629125289774202012-06-16T14:49:00.001-04:002012-06-16T14:57:21.686-04:00Gluten Free Focaccia<div><p>2 tsp sugar<br>
1 cup lukewarm water<br>
21/4 tsp dry yeast<br>
Mix the above together and set aside</p>
<p>Next<br>
1/2 cup brown rice flour<br>
1/2 cup white rice flour<br>
1/2 cup tapioca flour<br>
1 1/2 tsp xanthan gum<br>
1 tbsp finely minced onion<br>
1 tsp fennel seed<br>
1/2 tsp salt<br>
Mix the above together.</p>
<p>In a large mixing bowl mix the yeast mixture with 1 egg and 1 tbsp olive oil with a hand mixer.</p>
<p>Add the flour mixture to the wet mixture and beat at hi speed for two minutes - the dough will be fairly runny.</p>
<p>Oil a 9" x 15" flat cake pan and spread the dough flat in it.  Drizzle the top with 2 tbsp olive oil and cover.  Let rise for 25 minutes for fast acting yeast or 45 minutes for regular.</p>
<p>Bake at 400 F° for 20-25 minutes or until slightly browned.  Cut into squares to serve.  Best served warm. </p>
<p>Add other toppings like olives, sun dried tomatoes, fresh chopped tomatoes, capers, etc if desired.  </p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ88yQNukrT3jdc0qleSbdHO4W0WFqMgMADaqEpN4RFNIAicWxSQkpSMlsgd-iuvnsOGKt0mLtXUEKVjr6HBRfkn8nQFT-m5pPYSYLy5-vWptCCcXIXoWSK2FAi700pWeJ8H3zJYVE3dU/' /></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com0tag:blogger.com,1999:blog-7287105655539481741.post-62354057980179322922012-06-09T20:37:00.001-04:002012-06-09T20:37:41.037-04:00GF Salmon Dill Mayo Rice Crackers.<div><p>Delish with a splash of lemon juice.</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcHyX5pX1zWev2HKZ_1HtRXfPkPd1_ue2vOjaPr2JwWSuKsiSuPrr1_1nNUNMtDRZU5cj0eKLnm0gLyS9xLrmAdY9_it525Dl0tDZsO8nRoFTu8cnvpc6B7OqGYCMaGw2smWd8lqVmVs/' /></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com0tag:blogger.com,1999:blog-7287105655539481741.post-91899490290504930772012-06-03T11:49:00.001-04:002012-06-03T11:49:39.373-04:00Savoury Corn Meal Muffins<div><p>DRY<br>
1 cup GF flour (I use flour that I premake in large batches: 1 cup rice flour, 1 cup sorghum, 2/3 cup potato starch, 1/3 cup buckwheat, 1 tsp xanthan)<br>
1/4 tsp xanthan gum<br>
3/4 cup corn meal<br>
1 1/2 tsp baking powder<br>
1 tsp salt<br>
1 tsp baking soda</p>
<p>WET<br>
Use a large liquid measuring cup and add<br>
1 egg<br>
1/4 cup sunflower oil<br>
1/4 cup chia seed<br>
1/4 cup ground flax seed<br>
3 tbsp coconut nectar<br>
Fill up container with unsweetened almond milk to the 2 cup mark.<br>
Whisk this quite well...it should have the consistency of yoghurt.</p>
<p>Add wet ingredients to well mixed dry ingredients and stir until just moistened.  Add chopped green onions/cayenne/olives etc to match your meal.</p>
<p>Bake in well oiled cast iron corn meal tray or muffin tins at 425 F for 15 minutes or until a toothpick comes out clean.  </p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvfbrMc0A6Qs7WxeAlqaoeK9m0VJERQ6m-xVrYVS1hJ6rQJO4P9_pXSs53iNm6adhzsXMa5nM_sx0nXEctCFFcmzp-sRLN-CvDckIhOFL4y9-EAxQGTc6KKhEQikrUJFYdECOu_MLHNk/' /></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com0tag:blogger.com,1999:blog-7287105655539481741.post-30985462983729046152012-05-23T20:21:00.001-04:002012-05-23T20:26:43.298-04:00Fireside meal at my Mum's Seaside House on the Rock<div><p>Bacon Wrapped Jumbo Scallops: broiled</p>
<p>Leek Ragout: chopped leeks, two plum tomatoes, basil, thyme, savoury, chili flakes, sunflower oil</p>
<p>Baked and then broiled in order to blacken the Sweet Potatoes and then drizzled with walnut oil and raw sesame seeds (salt and pepper to taste). </p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Su9tP05LwEx3rAJXlJz3475kQ457KJxm0dkH7Fz-8qrrbPzieDIDaAzr20YC7nXB_5oxX7dYJIwQSrT0TK-7YVR11LqRfz1cFcx-Ke1hZDhhT10AyrKNnzjMgiw4iC4PDZgz7Qg1rt8/' /></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com0tag:blogger.com,1999:blog-7287105655539481741.post-55632844289606914132012-02-06T11:54:00.000-05:002012-02-06T11:54:39.840-05:00Beautiful BorschtI first discovered that I actually love beets in my late 20s. I had joined a food co-op and there was a weekly CSA that I signed up for. This was the mid 90s, before the locavore 'fad' really took off and I was exposed to many foods that I had never eaten before, and some of them I had never even seen.<br />
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One of these items was beets. Yes, beets. Oh sure, on occasion, I'd tentatively sampled those generally awful pickled beets that are way too sweet and use the cheapest quality of white vinegar. I had determined from those scrunched up face samples that no thank-you, like my mother, I did not like beets. <br />
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So when these first fresh beets arrived I queried my fellow CSA members and was told to roast them, skins on, for about an hour (these were generously sized beets). Roasting them with the skins on retains more of the fresh flavour - you remove the skin after baking them. I was also told back then that you could eat beets raw, like carrots. At that time I felt that a whole new culinary closet had been revealed to me. Because, you see, it turned out that I actually love beets. Really really love them. I also have fond memories of my daughter painting her face with them - she would get so excited when I made beets because she was allowed to play with her food :)<br />
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And since then I have grown them, souped them, slawed them and still often roast them with their skins on. I really like the candy striped variety that I grew a couple of years ago. Another favourite variety are the bright orange (gold) ones too. I stay away from pickling them although I might give that a go since I've tasted better quality beet pickles now too.<br />
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One recipe that I never quite got the knack of was Borscht. And last week, while walking my dog, one of my wonderful neighbours called me over to give my dog a treat (she doesn't have a dog, she just keeps treats for dog passerbys by like me). I joked that my dog was living the good life on that particular day since I had made chicken stock the previous day and she was enjoying all the gristle from that (bones removed, of course). This neighbour then said that she had made borscht the previous weekend and would I like some of the rib gristle for my dog? She had been giving it to her cats but there was still plenty. This led to an exchange by not only animal lovers but also made-from-scratch food lovers. She told me the recipe of her Ukrainian heritage family and yesterday I finally made it after craving it since she told me about it.<br />
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<b><u>Ukrainian Borscht</u></b><br />
1 - 2 lbs pork ribs - I used riblets<br />
1 bunch beets peeled and chopped into bit sized pieces - use root only - I used the green tops for another soup I made<br />
1/2 bunch fresh dill (about 12 stalks)<br />
1/4 - 1/2 cup lemon juice<br />
1 tsp salt<br />
salt and pepper to taste<br />
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Put the ribs in a medium sized cast iron pot with a tight fitting lid and cover with water. Add salt and bring to a boil. Simmer until meat is falling off the bones, about 2 hours. Use a colander to strain the broth. Return the broth to the pot and remove the meat from the bones and gristle. Add the small sized meat pieces to the stock. Add the chopped beet. Add the stalks of dill with the thickest parts of the stalk removed, I then 'broke' the stalks into large pieces of about 2 - 6 inches in length. Bring the mixture back to a boil and simmer for about 20 minutes in order to cook the beets. Refrigerate at least 1 day in order to let the flavours settle. Add the lemon juice (to taste) before serving.<br />
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<tr><td class="tr-caption" style="text-align: center;">My soup pot and one of the freezer jars of borscht.</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com1tag:blogger.com,1999:blog-7287105655539481741.post-25997546729493889692012-02-03T11:30:00.000-05:002012-02-03T11:30:17.517-05:00Leek and Potato soup<div style="text-align: right;">
I bought two turkey legs this week. I've never done that before. I thought I'd get creative with a new protein source since I've been<a href="http://ohegarty.blogspot.com/2012/01/protein-prerogative-market-mondays.html" target="_blank"> pondering protein</a> lately. I've purchased turkey breasts before but I thought I'd give a go with the richer taste of the leg meat. I used the leg meat to make 'turkey fingers' which I might get around to posting a recipe for since they were a huge hit with Daughter. I then threw the rest into a my enameled cast iron pot, filled it with water, and simmered it for a few hours. Once it cooled down I put the whole pot into the fridge and last night took it out to make some soup. I am pleased with the result. I can't wait to share this with my mom when she visits from Newfoundland next week....I popped some directly into the freezer for her.</div>
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<b><u>Leek and Potato Soup</u></b><br />
1 Leek, sliced<br />
3 large white potatoes, chopped into large pieces, remove blemished skin<br />
about 6 cups Turkey stock, with leftover meat taken off the bones - about 1/2 cup<br />
1/2 tsp mustard powder and/or prepared mustard (I used some yummy <a href="http://www.marcilipman.ca/marcilipman.ca/home.html" target="_blank">honey tarragon mustard</a>)<br />
1 tsp oregano<br />
1 tsp sage<br />
2 tbsp tahini (adjustable and optional)<br />
Salt/Pepper to taste<br />
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Fry the leeks in a large stock pot over medium-high in a small bit of oil until lightly browned. Add remaining ingredients (except the tahini). Heat until boiling and then reduce heat to a low simmer and cook until potatoes are falling apart. Add the tahini for a creamy taste, I usually wait until it is almost done before adding so I can adjust the amount accordingly (add 1 tbsp or less at time and taste the result).<br />
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<br />Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com2tag:blogger.com,1999:blog-7287105655539481741.post-14734288776663810712012-01-31T12:41:00.000-05:002012-01-31T14:58:48.449-05:00Sunday Brunch: Oat Hash<br />
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The greatest thing about the internet is that it never forgets. The worst thing about the internet is that it never forgets. Therefore, if you google my name and an old email address I used - i.e. <a href="http://www.kitchenrecipes.com/kitchen/recipes/Pasta_Sauces/15358.htm" target="_blank">here</a> - then you will find various links to a bunch of recipes I posted to discussion lists back in the days before the WYSIWYG internet. (whoa there ol' fella <a href="http://en.wikipedia.org/wiki/WYSIWYG" target="_blank">whzz that</a>?)<br />
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So today, after 3 and a half years, I have returned to the world of recipe publishing and am officially reactivating this blog. The recipe publishing world is somewhere that I first belonged to in 1977 with a published recipe in a community cookbook. A world that I rejoined in 1997 by self publishing a vegan cookbook for family and friends.<br />
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A world that I again rejoined by launching this blog in 2008.<br />
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And I world I will (yet) again rejoin in 2012 and attempt to run this blog alongside my <a href="http://ohegarty.blogspot.com/" target="_blank">main blog</a>.<br />
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I've cracked open the cast iron and whipped up a few tasty meals lately and I'm looking forward to sharing my latest creations again.<br />
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<b><u>Oat Hash (enough for two generous servings)</u></b></div>
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1 cup cooked steel cut oats (I used leftovers, I usually make up a bigger batch and reheat as needed)</div>
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2 eggs well beaten</div>
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1/2 a leek, chopped</div>
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1/2 tsp sage</div>
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1/2 tsp celery seed</div>
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1/2 tsp thyme</div>
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salt and pepper to taste</div>
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Fry the leeks on medium heat in a medium sized cast iron frying pan in a little oil until they are brown. Add the cooked oats and herbs and mix well. Add the eggs and cover. Stir frequently until eggs are cooked - about 5 minutes at medium heat, longer if you reduce the heat.</div>
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I served this with bacon ('cause everything is better with bacon), sliced raw beets, and a side green salad. I also added a dollop of onion marmalade to the cooked hash. I made the marmalade a few weeks ago and it's turned out to be a total hit with the family and friends that I've shared it with. I found the recipe for this <i>delicious</i> onion marmalade on <a href="http://www.iol.co.za/lifestyle/food-drink/food/connecting-your-plate-to-planet-1.1199530" target="_blank">this post</a> (the recipe is about 1/2 way down the page).</div>
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</div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com0tag:blogger.com,1999:blog-7287105655539481741.post-68533837163352770242008-07-31T15:58:00.001-04:002008-07-31T15:58:38.787-04:00Green Business<div style="float: right; margin-left: 10px; margin-bottom: 10px;"><a href="http://www.flickr.com/photos/murphy4/2108468601/" title="photo sharing"><img src="http://farm3.static.flickr.com/2064/2108468601_315f9a7b8d_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/murphy4/2108468601/">numberonerule</a><br />Originally uploaded by <a href="http://www.flickr.com/people/murphy4/">fattymcfat</a></span></div>Yup. It's bleedingly obvious isn't it?<br clear="all" />Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com11tag:blogger.com,1999:blog-7287105655539481741.post-15205143311821706962008-07-01T13:17:00.006-04:002008-07-01T14:25:31.809-04:00The Goddess WeepsTEDTalks <a href="http://blog.ted.com/2008/06/keeping_track_o.php">turned 2 this week</a> and released <a href="http://www.ted.com/index.php/themes/top_10_tedtalks.html">a top 10 list</a>.<br /><br />I think the numbers speak for themselves. This entry is my attempt to scream loudly into the void called the internet....yet again. 150 years of literally scraping together rights for females (kind of)worldwide has led to so very few women that have ideas worth sharing. <br /><br />But at least the top idea worth sharing is from one remarkable woman that I <a href="http://greatmastications.blogspot.com/2008/03/dr-jill-bolte-taylor-my-stroke-of.html">posted right here</a> a few months ago. I have recollected her talk for months now - alone and with friends.<br /><br />Is gender analysis a worthy pursuit 'in this day and age'?<br /><br />Until the ultimate basic necessity of life,caregiving, is recognized as an idea worth talking about then I, personally, think so. On the planet at this very moment most women are too busy caregiving to even watch TEDTalks let alone contribute to them.<br /><br />------<br /><br /><br />TEDTalks speakers: Gender breakdown for all speakers <span style="font-size:78%;">(<a href="http://www.ted.com/index.php/speakers/browse">source</a>)</span><br /><img src="http://chart.apis.google.com/chart?cht=p3&&chco=4A88B0,CCE3EC&chd=t:80,20&chs=400x100&chl=%20Males%2880%%29%7CFemales%2820%%29" /><br /><br /><br />TEDTalks speakers: Gender breakdown for speakers in the Entertainment Theme<br /><img src="http://chart.apis.google.com/chart?cht=p3&chd=t:65,35&chs=400x100&chl=%20Males%2865%%29%7CFemales%2835%%29" /><br /><br /><br />TEDTalks speakers: Gender breakdown for speakers in the Technology Theme<br /><img src="http://chart.apis.google.com/chart?cht=p3&chd=t:86,14&chs=400x100&chl=%20Males%2886%%29%7CFemales%2814%%29" /><br /><br /><br />TEDTalks speakers: Gender breakdown for speakers in the Design Theme<br /><img src="http://chart.apis.google.com/chart?cht=p3&chd=t:90,10&chs=400x100&chl=%20Males%2890%%29%7CFemales%2810%%29" /><br /><br />Heads of state or government: Gender breakdown for 192 UN countries and 2 independent states<span style="font-size:78%;"> (<a href="http://www.guide2womenleaders.com/">source</a>)</span><br /><img src="http://chart.apis.google.com/chart?cht=p3&chco=336633,99CC99&chd=t:90,10&chs=400x100&chl=%20Males%2890%%29%7CFemales%2810%%29" /><br /><br />Worldwide population (2008 Estimate): Gender breakdown<span style="font-size:78%;"> (<a href="http://esa.un.org/unpp/index.asp?panel=2">source</a>)</span><br /><img src="http://chart.apis.google.com/chart?cht=p3&chco=663366,CC99CC&chd=t:50,50&chs=400x100&chl=%20Males%2850%%29%7CFemales%2850%%29" />Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com6tag:blogger.com,1999:blog-7287105655539481741.post-83182364235253156982008-07-01T11:23:00.001-04:002008-07-01T11:24:33.296-04:00Raspberry kisses on Canada Day :)<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJEbED9xfPuAPdoGOgr6H5KLEYsuJwX4hPXGOPtRKt0wYYnbdYzHjJ2O0pYc8gwuUUHCgXyQWoKIEXQ7swIRaTKTsSJePqWuR_xIUeHYO2Pd2apYVazk4jw0jPVrjf1bVktfiyTAzJTk/s1600-h/IMG_0001.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJEbED9xfPuAPdoGOgr6H5KLEYsuJwX4hPXGOPtRKt0wYYnbdYzHjJ2O0pYc8gwuUUHCgXyQWoKIEXQ7swIRaTKTsSJePqWuR_xIUeHYO2Pd2apYVazk4jw0jPVrjf1bVktfiyTAzJTk/s320/IMG_0001.JPG" border="0" /></a> </div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHzZZXAH5L55mx7DNvmCro25L_XaT4LydiVDI3Yk-nidcvxol7MFOA6w2KAGiw8GPrE0lVBRYZf08kCskDhtOqPJJtV3Lpw2OLEDZ8C8Uq1gYGZKGZTlMJFZKGXg5gAy5jyXXLk2LWwI/s1600-h/IMG_0053.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHzZZXAH5L55mx7DNvmCro25L_XaT4LydiVDI3Yk-nidcvxol7MFOA6w2KAGiw8GPrE0lVBRYZf08kCskDhtOqPJJtV3Lpw2OLEDZ8C8Uq1gYGZKGZTlMJFZKGXg5gAy5jyXXLk2LWwI/s320/IMG_0053.JPG" border="0" /></a><br /><br />Yes, I know. I disappeared. I just finished teaching 165 students a 7 week condensed statistics course.<br /><br />My students, for the most part, ripened over the course of this crash course. Just like my raspberries did. What little free time I had during this spin cycle of teaching was devoted to my garden.<br /><br />My fledgling gardening hobby took on a life of it's own and is now fully planted.<br /><br />This raspberry bush has taken over the back corner of my garden after being planted by my sister 2 years ago. This is my first crop of raspberries since last year the birds got most of them. The above (small) plate was picked, photographed, rinsed, and eaten less than 30 minutes ago. There should be much larger plates coming too....I can't believe how much this baby has grown even in the past week.<br /><br />And they were the best I've ever tasted. Sweet!!!<br /><br /><br />I've got plenty of photos to take and share of the rest of the bounty growing in my garden this year. It is seriously the most exciting venture I've ever undertaken and physically I haven't felt better in years.<br /><br />And today, on Canada's 141st birthday, I felt it was important to share my harvest...albeit electronically. For millenia this land, now called Canada, has provided enough food to sustain it's peoples through long and harsh winters. Life can only be regarded as good when you can pick your breakfast out of your backyard in the middle of a city of over 2 million people.<br /><br />Namasté Canada. You've done good.<br /><br /><br /><br /><br /><br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com6tag:blogger.com,1999:blog-7287105655539481741.post-62950406597168455702008-04-11T10:13:00.006-04:002008-04-11T11:03:38.318-04:00Hemp Seed Butter, Green Onion, and Garlic Dip: It IS easy being green ;)April is always a busy time for me. I have projects to mark. Exams to concoct. Panicky statistics students to soothe. Exams to mark.<br /><br />And this year there's the garden :)<br /><br />The weather earlier this week was up to 15 degrees celsius. So out came the shovel. After about 1/2 an hour I waffled. This was challenging me physically and I feared slinking back into overwhelming helplessness. I went back to the safety of my kitchen and took a long drink of water. I contemplated the realism of what I was undertaking. Between the last slurp of my water and my short walk back to my abandoned shovel something else was planted....my own inner resolve to just try my best. I parcelled out my garden in my head and asked myself if I could just dig a small enough patch for the onion and garlic bulbs. Some of the bulbs were from the remnants of my garden of 2 years ago and some from my fridge - purchased last year but never planted -they will keep for two years I was told when I purchased them.<br /><br />In about 4 hours work (2 hours each day it was warm) I managed to turn over and weed about 1/5 of my small 'farm' in my backyard. The yard was completely neglected last year so there is a lot of clearing out of old weeds and roots.<br /><br />And here are a few of my babies in their freshly turned earth :)<br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdLeWUlz8qth0hJXyytqGMAB610CJUJrzeM7NrC6I1pzt-2-gyJSgMqVJvcwoJkbRp8NmldW07vYLXSWu_vInU8N0vV8Ilmkigd97ZHbsLzuBZl8iXp93gFjAk-19fNY_ZSyh0jN8Nxc/s1600-h/IMG_0013.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdLeWUlz8qth0hJXyytqGMAB610CJUJrzeM7NrC6I1pzt-2-gyJSgMqVJvcwoJkbRp8NmldW07vYLXSWu_vInU8N0vV8Ilmkigd97ZHbsLzuBZl8iXp93gFjAk-19fNY_ZSyh0jN8Nxc/s320/IMG_0013.JPG" border="0" /></a> </div><div style="clear: both; text-align: center;"></div><br /><br /><br />All of this planting of onions had me hankering for a taste of 'fresh' spring onions. So I headed out to the local grocery store and got me some. This dip is very simple and absolutely delicious with the cucumbers, organic baby spinach and organic blue corn chips I had with it. <br /><br />I can't wait to make it with REALLY fresh and completely local spring onions ;) Perhaps those cucumbers and spinach seeds will make it out there too. The perfect locavore-ish lunch!<br /><div style="margin: 0px auto 10px; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4P5NrkvohS3y5qqjafQwf0_rU5fCb5A6a60fGbY6h_G6y2Yy36PTm3Ydfc-SC6zmyPs4wcYDs1KaIf3hAPUud9giehsXNW7VIM2ODBALLTRzy12OfD9yD4L0FhVgAd6HlIvMnc_87MLo/s1600-h/IMG_0021.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4P5NrkvohS3y5qqjafQwf0_rU5fCb5A6a60fGbY6h_G6y2Yy36PTm3Ydfc-SC6zmyPs4wcYDs1KaIf3hAPUud9giehsXNW7VIM2ODBALLTRzy12OfD9yD4L0FhVgAd6HlIvMnc_87MLo/s400/IMG_0021.JPG" border="0" /></a> </div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div><br /><br /><span style="font-weight: bold;">Hemp Seed Butter, Green Onion, and Garlic Dip</span><br /><span style="font-size:85%;">The ingredients are given per serving. Adjust accordingly - you can make extra and keep it in the fridge.</span><br />2 - 3 Tbsp hemp nut butter <span style="font-size:78%;">$22.00/kg MB <a href="http://manitobaharvest.com/">ManitobaHarvest</a></span><br />1 minced clove organic garlic <span style="font-size:78%;">$11.15/kg ON <a href="http://www.karmacoop.org/">Karma</a></span><br />1 finely chopped spring onion, green part only <span style="font-size:78%;">$0.59/bunch USA local grocery store<br /></span>Hot chili pepper/cayenne to taste<br />Sea salt to taste <span style=";font-family:georgia;font-size:78%;" >$1.06/kg ? <a href="http://www.karmacoop.org/">Karma</a></span><br />splash of organic cider vinegar <span style=";font-family:georgia;font-size:100%;" ><span style="font-size:78%;">(<a title="Filsinger's" target="_blank" href="http://canada411.yellowpages.ca/bus/Ontario/Ayton/Filsinger-Natural-Foods/621611.html" id="jorh">Filsinger's</a> ) $2.90/L ON <a href="http://www.karmacoop.org/">Karma</a></span></span>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com6tag:blogger.com,1999:blog-7287105655539481741.post-14480584417704016532008-04-05T23:45:00.005-04:002008-04-06T01:15:39.439-04:00Frankenfood: Organic spray pancake batter<div style="text-align: center;"><img src="http://i30.photobucket.com/albums/c331/moderntimes/industrialorganic.jpg" align="middle" /><br /></div><br />In the last week I've discovered <a href="http://twitter.com/ohegarty">twitter</a>.<br /><br />Actually, truth be told, in the last week I made a point to learn a bit about twitter....micro-blogging being the new wave and all.<br /><br />One of the really neat things about twitter....one that makes facebook like, uh, so yesterday....is the ability to receive live feeds about any topic you choose.<br /><br />So yesterday I plugged in 'track organic' into my gtalk twitter feed and sat in amazement as the live tweets rolled in (and still are....organic is a hot topic on twitter...and <a href="http://news.google.ca/news?hl=en&q=organic&um=1&ie=UTF-8&sa=N&tab=wn">elsewhere</a>).<br /><br />This was a twitter I received on the organic track tonight:<br /><blockquote>The world has officially ended. You can get spray organic pancake batter. Like spray cheese. Except it's pancakes. And organic. wtf?<span style="font-size:78%;">via <a href="http://twitter.com/tracilyns">this twitter user who is someone I do not know or follow on Twitter</a></span><br /></blockquote><br />Curious comment isn't it? Don't you want to know more?<br /><br />Well I did, so I highlighted 'spray organic pancake batter', right-clicked, and searched.<br /><br /><a href="http://www.batterblaster.com/">Here was the first hit</a> (just hover your mouse to see their oh-so-catchy name....or click through to see their 'splashy' page.....omfg).<br /><br />Hey it must be good for you if it's organic right? The name alone should send you running and screaming. Or blasting out some real food from your kitchen :)<br /><br />Has the world officially ended?<br /><br />The word organic is a bit of a joke if it can be plopped into a spray can(!) that has been inserted with 'food'. Organic food no less. I wonder what kind of inert gases blast this stuff out. Oops. I should say organic inert gases.<br /><br />And please remember that pancake mix is something that could be made with <a href="http://greatmastications.blogspot.com/search/label/pancakes">just a few raw ingredients and a hand mixer in about 10 minutes</a>.<br /><br />As my friend Doug used to say...in the 1990s...."You know, you just wait and see, just one of these days they just might get a man on the moon."<br /><br />And for those that are not aware of this 'line'.....it is a spoof from the conspiracy theory that claims that man landing on the moon was in fact orchestrated by the new medium of television in the 1960s....that the whole moon landing occurred in a TV studio rather than on the moon (<a href="http://en.wikipedia.org/wiki/Apollo_Moon_Landing_hoax_accusations">wiki has a fascinating entry on this</a>).<br /><br />Indeed Doug, indeed.<br /><br />Maybe they'll take some of the <span style="font-style: italic;">organic</span> pancake spray up there with em too eh?<br /><br />I don't know about you but I think that this link has made my twitter explorations worthy for sure.<br /><br />To find out that another [random] human being on this planet regards organic spray pancake batter as much of a perversion as I do is somewhat comforting.<br /><br />The natural laws of food have been disregarded for near a century now - or more?<br /><br />Perhaps this is what happened to the people of <a href="http://en.wikipedia.org/wiki/Teotihuacan#Collapse">Teotihuacán</a>. We're more certain about the people on <a href="http://en.wikipedia.org/wiki/Easter_island#Destruction_of_the_ecosystem">Easter Island</a>.Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com5tag:blogger.com,1999:blog-7287105655539481741.post-87657192590435230702008-04-02T14:41:00.012-04:002008-04-02T18:25:22.695-04:00The politics of food and 2006 Stats Canada Census data for Toronto<img src="http://chart.apis.google.com/chart?cht=p3&chd=t:53,47&chs=400x100&chl=%20Non%20Minority%2853%%29%7CMinority%2847%%29" /><br /><br /><span style="font-size:85%;">The<span style="font-style: italic;"> Employment Equity Act defines visible minorities as 'persons, other than Aboriginal peoples, who are non-Caucasian in race or non-white in colour.'</span></span> <span style="font-size:78%;"><a href="http://www12.statcan.ca/english/census06/release/ethnicorigin.cfm">data source</a></span><br /><br />Toronto has reached a new era of multi-culturalism.<br /><br />Us Torontonians are living in a city with no clear majority of race, colour, or creed.<br /><br />This is a unique time and place to live on this globe.<br /><br />Why post this on a food blog?<br /><br />As it turns out, the politics of food in the city has become a hot topic. I attended <a href="http://forum.stlc.com/audio.php">a forum</a> on this exact topic in the fall (audio download available <a href="http://forum.stlc.com:8000/content/polifood.pls">here</a>).<br /><br />An eloquent farmer (wearing a bright "<a href="http://www.farmersfeedcities.com/">Farmers Feed Cities</a>" button) got up during the question and answer period and asked us all to consider why G8 countries obey very strict laws regarding importing cheaper goods into developing countries that can't grow or produce the same goods as cheaply as wealthy developed nations YET our very own country allows cheap imported food to undercut locally grown food at alarming and growing levels (most of Toronto's food is imported from outside of province and outside of the country - this has changed drastically in the last 20 years). He mentioned strawberries from California as the perfect example.<br /><br />Part of the wide scale change in Toronto's food markets has come about because of what I have displayed above using today's freshly released 2006 census data and <a href="http://code.google.com/apis/chart/">google's funky new chart creator</a>.<br /><br />A city of immigrants wants a taste of their homeland and they have every right to demand it from the market. But what we don't have at the moment is the ability for Ontario to provide the raw food for the myriad of diets that the city of Toronto currently has. Rice is just one small example of a food that is in huge demand in our city yet Ontario is not able to grow this staple.<br /><br />There are foods that Ontario could grow but Canada does not provide immigrants with support to choose farming in their new land. Our immigrant approval process actively discourages applications from foreign farmers.<br /><br />So we have white Caucasians choosing what to grow in what little farmland is to be had around Toronto (and Ontario) so the dietary needs of most new immigrants can not be supplied with locally grown food.<br /><br />This imbalance has resulted in a form of food terrorism. Immigrants are forced to buy imported goods in various markets booming around the city. Any change or threat to this food supply will lead to a large scale disaster of a gastric nature.<br /><br />And considering that most of us Torontonians (visible minority or not) consume foreign grown food daily...this food terrorism situation applies to us all.<br /><br />That is why I belong to a <a href="http://www.karmacoop.org/">food co-op</a>. Increasing and maintaining active alliances with local farmers is something I hope to formalize at the co-op during my term on our board of directors. <a href="http://en.wikipedia.org/wiki/Food_security">Food security</a> is a real issue. For all of us. <a href="http://www.reuters.com/article/latestCrisis/idUSN02390609">Everywhere</a>.Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com4tag:blogger.com,1999:blog-7287105655539481741.post-90200693502271966422008-03-31T17:21:00.009-04:002008-03-31T23:08:14.741-04:00Gluten/Dairy Free Ginger Hemp Squash Custard PieA special diet (and a limited cupboard) leads one to adapt a lot of recipes.<br /><br />This custard is a hugely adapted version of <a href="http://desertmedicinewoman.blogspot.com/2008/01/coconut-kabocha-custard.html">this recipe</a> and the crew at bridge night last week ate it all up ;) The custard could be used as a side dish for savoury meals too.<br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tUJTWSg2tLDASoLB6xIxlYm_nDqr33SfSTs3cLUojhL2tsnEp6BJjbDp1v-MPtsOptbWkioWdfwtGSRzyL0GRdEWS6FqV0X8Eue_OjyQq_QpyzyftkQol6SBWAc1WJMKRc8Ka-C0lco/s1600-h/IMG_0014.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tUJTWSg2tLDASoLB6xIxlYm_nDqr33SfSTs3cLUojhL2tsnEp6BJjbDp1v-MPtsOptbWkioWdfwtGSRzyL0GRdEWS6FqV0X8Eue_OjyQq_QpyzyftkQol6SBWAc1WJMKRc8Ka-C0lco/s320/IMG_0014.JPG" border="0" /></a> </div><span style="font-weight: bold;">Ginger Hemp Squash Custard</span><br /><span style="font-size:78%;"><a href="http://www.karmacoop.org/"></a></span><br />1/4 cup pesticide free hemp seed nut <span style="font-size:78%;">$22.00/kg MB <a href="http://manitobaharvest.com/">ManitobaHarvest</a><br /></span>2 organic free range eggs <span style="font-size:78%;">$5.53/dozen ON <a href="http://www.karmacoop.org/">Karma</a><br /></span>1 cup water<br />1 tsp organic dried ginger <span style="font-size:78%;">$36.17/kg ? <a href="http://www.karmacoop.org/">Karma</a><br /></span><span><span>6 pitted dates </span></span><span style="font-size:78%;">$3.99/kg IRAN Local grocery</span><br /><span style="font-size:78%;"><a href="http://www.karmacoop.org/"></a></span><br />Mix the above in a blender until the dates are thoroughly dessicated.<br /><br />Add<br />1/2 cooked organic butternut squash or about 3 cups <span style="font-size:78%;">$2.95/kg ON <a href="http://www.karmacoop.org/">Karma</a></span><br /><span style="font-size:78%;"><br /></span>Pour this mixture into an ovenproof baking dish and bake for 1 hr at 400F or until a knife comes out clean. The above picture was taken before I put it in the oven.<br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lpmmG3u0PkE7jSNyNFV-TkJUalfgNXAu9O7BAfs3iyjoKeR3XJGlikVX5KTNXC6H1K2l4h9qZZQpl9Pn70Vv6mNSX8MG4Sn7bhSSgjDJ3YbtaPEbd2N0d5WqqR0w-McteE5mRFKP9HQ/s1600-h/IMG_0020.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lpmmG3u0PkE7jSNyNFV-TkJUalfgNXAu9O7BAfs3iyjoKeR3XJGlikVX5KTNXC6H1K2l4h9qZZQpl9Pn70Vv6mNSX8MG4Sn7bhSSgjDJ3YbtaPEbd2N0d5WqqR0w-McteE5mRFKP9HQ/s320/IMG_0020.JPG" border="0" /></a> </div><span style="font-weight: bold;"><br />Hemp/Chia/Sesame Seed Pie Crust</span><br /><span style="font-size:78%;"><a href="http://www.karmacoop.org/"></a></span><br />1/4 cup organic unpolished sesame seeds <span style="font-size:78%;">$3.50/kg China <a href="http://www.karmacoop.org/">Karma</a><br /></span>1/8 cup organic hazelnuts <span style="font-size:78%;">$18.95/kg Turkey <a href="http://www.karmacoop.org/">Karma</a><br /></span>Grind the above in a nut grinder in order to obtain a mealy texture.<br /><br />Add<br />1/4 cup pesticide free hemp seed nut protein <span style="font-size:78%;">$22.00/kg MB <a href="http://manitobaharvest.com/">ManitobaHarvest</a><br /></span><br />Add<br />1/4 cup cup chia gel (add 1/3 cup chia seeds to 2 cups warm water and shake and let sit for about 10 minutes) <span style="font-size:78%;">$7.95/kg Mexico <a href="http://www.karmacoop.org/">Karma</a></span><br />1/4 cup maple syrup <span style="font-size:78%;">$8.20/kg ON <a href="http://www.karmacoop.org/">Karma</a></span><br /><br />Mix the above thoroughly and press into a glass pie pan.<br /><br />Bake at 400 F for 20-25 minutes or until edges of the crust turn golden - the above picture was taken after I took it out of the oven.<br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeC3QaXu0E0csyBSvqxf993CLI7NuiurfgynlzruVIFdW4qvGfcbN5d-t3yEAOi4cJO4F09TgaB8evMotZNxpeTQ6pKldF-bfAxfZ9-ly1xrCOh_4t4cd_YpMHJ6Q9Fl8JehvrXwe-QDQ/s1600-h/IMG_0025.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeC3QaXu0E0csyBSvqxf993CLI7NuiurfgynlzruVIFdW4qvGfcbN5d-t3yEAOi4cJO4F09TgaB8evMotZNxpeTQ6pKldF-bfAxfZ9-ly1xrCOh_4t4cd_YpMHJ6Q9Fl8JehvrXwe-QDQ/s320/IMG_0025.JPG" border="0" /></a><br /><br /><div style="text-align: left;">Add the custard to the pie crust and cool completely. This can be served at room temperature or reheated.<br /><br />The 'custard' has the texture of pumpkin pie and the crust has NO added fat. How kewl is that? ;)<br /></div></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com0tag:blogger.com,1999:blog-7287105655539481741.post-3851992851341155142008-03-31T15:39:00.012-04:002008-03-31T17:23:10.124-04:00Alexandra's 6 layer Lasagna: Gluten/Dairy/Legume/Tomato Free<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryWJcqndSJxzX_pvCozpei-qimiQ9kc_SixnNU7jAc329TP3p8XBh5mL3qN42zsky-GmEh850AeRFW4Zr-KjWMRD5ElDEgwnJfNduG5mNm20U_D2MiyqS1uX_56gI-kvI5qn8H-3ZKFw/s1600-h/IMG_0035.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryWJcqndSJxzX_pvCozpei-qimiQ9kc_SixnNU7jAc329TP3p8XBh5mL3qN42zsky-GmEh850AeRFW4Zr-KjWMRD5ElDEgwnJfNduG5mNm20U_D2MiyqS1uX_56gI-kvI5qn8H-3ZKFw/s400/IMG_0035.JPG" border="0" /></a> </div><br /><span style="font-family:georgia;">One of my core food groups used to be pasta. </span><br /><br /><span style="font-family:georgia;">Strangely...it has not been something I've really missed although from this blog you might see that I have attempted to recreate a few of my past favourites in accordance with my new food life. There are many varieties of rice pasta available but I don't like to overdo it (a hard task when you are gluten free).</span><br /><br /><span style="font-family:georgia;">Lasagna is one of my daughter's favourites. She regularly moans about not having it at our house and requests it at her dad's a lot (but he buys frozen stuff so it's just not the same she says). </span><br /><br /><span style="font-family:georgia;">I found gluten free rice lasagna pasta at the local grocery store recently and have been mulling what to do with it (no tomatoes? no dairy? yikes). </span><br /><br /><span style="font-family:georgia;">Seeing </span><a style="font-family: georgia;" href="http://glutenfreegoddess.blogspot.com/2007/12/cheesy-uncheese.html">Karina's Uncheese Sauce Fit for a Goddess</a><span style="font-family:georgia;"> inspired me to whip up this creamy lasagna (with a slightly altered version of her recipe below). I served it with roasted sweet potatoes.</span><br /><br /><span style="font-family:georgia;">According to my daughter and a friend that was over for dinner last night....it was a perfect success. I am delighted and so grateful for Karina....she truly is a goddess :)</span><br /><br /><a style="font-family: georgia; font-weight: bold;" href="http://glutenfreegoddess.blogspot.com/2007/12/cheesy-uncheese.html">Karina the Goddess' Uncheese Sauce</a><span style="font-weight: bold;font-family:georgia;" > (my version...mostly the same)</span><br /><br />4 tablespoons organic sunflower oil <span style=";font-family:georgia;font-size:78%;" >$2.09/L ON <a href="http://www.karmacoop.org/">Karma</a></span><br /><span style=";font-family:georgia;font-size:100%;" >5 tablespoons sweet rice flour </span><span style=";font-family:georgia;font-size:78%;" >$1.67/kg </span><span style=";font-family:georgia;font-size:78%;" >THAILAND<span style="text-decoration: underline;"> </span></span><span style=";font-family:georgia;font-size:78%;" >Chinatown, Toronto</span><span style=";font-family:georgia;font-size:100%;" ><br />2 1/2 cups </span><span style="font-family:georgia;"><span>organic plain rice milk (warm or room temperature is best) </span></span><span style=";font-family:georgia;font-size:78%;" >$2.09/L </span><span style=";font-family:georgia;font-size:78%;" >QC </span><span style=";font-family:georgia;font-size:78%;" > <a href="http://www.karmacoop.org/">Karma</a></span><span style=";font-family:georgia;font-size:100%;" ><br />2 rounded tablespoons nutritional yeast </span><span style=";font-family:georgia;font-size:78%;" >$11.77/kg ? <a href="http://www.ambrosianaturalfoods.com/">Ambrosia's</a></span><span style=";font-family:georgia;font-size:100%;" ><br /></span>1/2 tsp sea salt <span style=";font-family:georgia;font-size:100%;" >or</span><span style=";font-family:georgia;font-size:100%;" > to taste </span><span style=";font-family:georgia;font-size:100%;" ><span style="font-size:78%;">$1.06/kg ? <a href="http://www.karmacoop.org/">Karma</a></span> </span><span style=";font-family:georgia;font-size:100%;" ><br /></span>1/2 tsp organic yellow mustard seed or to taste <span style=";font-family:georgia;font-size:78%;" >? ? <a href="http://www.karmacoop.org/">Karma</a></span><br />1 tbsp organic apple cider vinegar or to taste<span style=";font-family:georgia;font-size:100%;" > <span style="font-size:78%;">(<a title="Filsinger's" target="_blank" href="http://canada411.yellowpages.ca/bus/Ontario/Ayton/Filsinger-Natural-Foods/621611.html" id="jorh">Filsinger's</a> ) </span><span style="font-size:78%;">$2.90/L ON <a href="http://www.karmacoop.org/">Karma</a></span></span><span style=";font-family:georgia;font-size:100%;" ><br />1/4 tsp organic nutmeg </span><span style=";font-family:georgia;font-size:100%;" ><span style="font-size:78%;">? ? <a href="http://www.karmacoop.org/">Karma</a></span></span><br /><span style=";font-family:georgia;font-size:100%;" >1/2 teaspoon organic turmeric for color <span style="font-size:78%;">$23.85/kg</span></span><span style=";font-family:georgia;font-size:78%;" > ? <a href="http://www.karmacoop.org/">Karma</a></span><br /><span style=";font-family:georgia;font-size:100%;" ><br /></span><br /><span style=";font-family:georgia;font-size:100%;" >In a saucepan, heat the oil over medium heat, and stir in the rice flour using a whisk. Cook and stir the flour - making a thick paste. Stir for a few minutes to cook the raw flour taste out of it.<br /><br />Slowly add in the rice milk, whisking to blend the flour paste and rice milk.<br /><br />Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the remaining ingredients</span><span style="font-size:100%;"><span style="font-family:verdana;"><span style="font-family:georgia;"> and whisk to blend.</span><br /><br /><span style="font-family:georgia;">Continue heating and stirring the sauce over low heat for about five to ten minutes. Adjust seasonings if required (I used the exact measurements above).</span><br /><br /><span style="font-family:georgia;">This sauce is DELICIOUS and quite versatile and of course, I used it for the below lasagna. I'm looking forward to using it in other ways too.</span><br /></span></span><br /><br /><span style="font-weight: bold;">Alexandra's 6 layer Lasagna</span><br /><br />Layer 1:<br />The above sauce.<br /><br />Layer 2:<br />1 cooked package <a href="http://www.tinkyada.com/">brown rice lasagna noodles</a> <span style="font-size:78%;">about $17.85/kg ON local grocery store health food section<br /><br /><span style="text-decoration: underline;"></span><a href="http://www.karmacoop.org/"></a></span>Layer 3:<br />1 pound organic ground turkey <span style="font-size:78%;">$16.95/kg ON <a href="http://www.berettaorganics.com/">Beretta</a></span><br />1 medium lightly chopped organic onion <span style="font-size:78%;">$3.25/kg ON <a href="http://www.karmacoop.org/">Karma</a><br /></span>3 chopped cloves organic garlic <span style="font-size:78%;">$11.15/kg ON <a href="http://www.karmacoop.org/">Karma</a><br /></span>1/4 cup turkey stock (I make my own and freeze it).<br />Cook all of the above until turkey is thoroughly cooked.<br /><span style="font-size:78%;"><br /></span><span style="font-family:Georgia;">Layer 4:<br />2 stalks chopped organic celery</span><span style="font-size:78%;">$2.90/bunch CA <a href="http://www.karmacoop.org/">Karma</a></span><br />1/4 head of cauliflower florets <span style="font-size:78%;">$3.85/head CA <a href="http://www.karmacoop.org/">Karma</a><br /><br /></span>Layer 5:<br />10 sliced organic crimini mushrooms <span style="font-size:78%;">$9.90/kg VA <a href="http://www.karmacoop.org/">Karma</a></span><br /><br />Layer 6:<br />1 bunch organic large spinach leaves washed with thick ribs removed <span style="font-size:78%;">$1.98/bunch CA <a href="http://www.karmacoop.org/">Karma</a></span><br /><span style="font-size:78%;"><br /></span><span style="font-family:Georgia;"></span><br />I made two lasagnas with the above ingredients and each lasagna had two layers of all the ingredients (one 9"x13" pan and one smaller casserole pan). I added sauce on the top of both of them and also the leftover mushrooms.<br /><br />Bake the lasagna at 375 F for approximately 30 minutes and then remove and cool by placing in the dishes in your fridge for at least 1 hour.<br /><br />Alternatively, you could reduce the temperature to 350F and cook for an additional 20 minutes or so but allow the lasagna to cool for about 10 minutes before serving.<br /><br />Reheat a completely cooled lasagna at 350 F for about 40 minutes and roast additional vegetables to serve with this dish.Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com4tag:blogger.com,1999:blog-7287105655539481741.post-82828481430851476362008-03-21T19:46:00.002-04:002012-02-04T13:15:22.188-05:00Quinoa Spinach Pilaf<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOYKZvXWxitXxuacKd0ssjJ5i0prrc_1aLa6FwuSW8QJg53M7HkaeqhzsLVXmHQt-A3YYIm7KMpeTfq_j1GLKCw9YQBEDhwijVbvoEGNIU44No5EkY3JNqPqEx_S5tCq21S9Wo3CB2UQ/s1600-h/IMG_0006.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOYKZvXWxitXxuacKd0ssjJ5i0prrc_1aLa6FwuSW8QJg53M7HkaeqhzsLVXmHQt-A3YYIm7KMpeTfq_j1GLKCw9YQBEDhwijVbvoEGNIU44No5EkY3JNqPqEx_S5tCq21S9Wo3CB2UQ/s400/IMG_0006.JPG" /></a> </div>
<div style="clear: both; text-align: center;">
<span style="font-weight: bold;">Quinoa Spinach Pilaf</span><br />
1 medium lightly chopped organic onion <span style="font-size: 78%;">$3.25/kg ON <a href="http://www.karmacoop.org/">Karma</a></span>1/2 cup frozen cranberries - thawed and chopped <span style="font-size: 78%;">$2.09/kg ? <a href="http://www.karmacoop.org/">Karma</a></span>1 bunch organic spinach washed and loosely chopped <span style="font-size: 78%;">$1.98/bunch CA <a href="http://www.karmacoop.org/">Karma</a></span><span style="font-family: Georgia;">2 stalks lightly chopped organic celery</span><span style="font-size: 78%;">$2.90/bunch CA <a href="http://www.karmacoop.org/">Karma</a></span><br />
1 cup organic quinoa (browned or toasted before adding) <span style="font-size: 78%;">$3.52/kg MX <a href="http://www.karmacoop.org/">Karma</a></span><br />
2 cups water/vegetable stock/meat stock<br />
salt and pepper to taste<br />
<br />
Simmer the above for at least 20 minutes. Serve with grilled meat/poultry/fish/nuts.<br />
<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com1tag:blogger.com,1999:blog-7287105655539481741.post-1188312487721519262008-03-21T18:37:00.008-04:002008-03-21T19:38:17.901-04:00Mostly Local Goat Millet Curry....Da Bomb<div style="margin: 0px auto 10px; text-align: center;"><br /><div style="text-align: left;">I have loved curry since I was wee thanks to a set of nannies I had as a small child.<br /><br />I have evolved far beyond my Irish boiled meat and potato roots thanks to being raised in Toronto by two very culturally aware parents. Although they might not know it...they were both the original pioneers of food exploration for me and for that I am most humbly grateful.<br /><br />Many years ago I acquired an authentic Indian cookbook that was produced in Kitchener by a famed local Chef, <a href="http://news.therecord.com/article/316783">Bharti Vibhakar</a>. The cookbook should still be available at her <a href="http://www.profilecanada.com/companydetail.cfm?company=558503_Spice_of_India_Kitchener_ON">Spice of India store in Kitchener</a> (more contact details are given in the first link...she operates a stall in the weekly Kitchener market downtown too). The recipes in her fabulous cookbook are vegetarian but the mix of spices have enabled me to create many a fine curry over the years. This curry (like most) tastes even better the next day.<br /><br />And P.S. I'm working on gluten/diary/legume free chapatti ;)<br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcQu5R7h_6AyHsFIEmjA-D7AT32QETiVb3cDZEp7UccX60D7X4_PT1uo_18TFDfofFmq_C3vgVU16SF8bw7ZhnAaJEgA5xotradCQwzbxim-Uj_slmvUQLsXj8jldni_w9mH3N_Bp2SA/s1600-h/IMG_0004-1.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcQu5R7h_6AyHsFIEmjA-D7AT32QETiVb3cDZEp7UccX60D7X4_PT1uo_18TFDfofFmq_C3vgVU16SF8bw7ZhnAaJEgA5xotradCQwzbxim-Uj_slmvUQLsXj8jldni_w9mH3N_Bp2SA/s400/IMG_0004-1.JPG" border="0" /></a> </div><br /><span style="font-weight: bold;">Goat Millet Curry</span><br /><br />Lightly brown 1 kg goat meat with bones using a grilling pan or your broiler <span style="font-size:78%;">$10.00/kg ON local grocery store</span><br /><br />While the meat is broiling prepare the following:<br /><br />1 medium lightly chopped organic onion <span style="font-size:78%;">$3.25/kg ON <a href="http://www.karmacoop.org/">Karma</a><br /></span>2 medium lightly chopped organic carrot <span style="font-size:78%;">$2.09/kg ON <a href="http://www.karmacoop.org/">Karma</a><br /></span>1 medium sized lightly chopped organic celeriac <span style="font-size:78%;">$3.95/kg ON <a href="http://www.karmacoop.org/">Karma</a><br /></span>2 tbsp white poppy seed (aka Khuskhus) <span style="font-size:78%;">widely available in <a href="http://www.torontotourism.com/Visitor/WhatToSeeAndDo/Neighbourhoods/LittleIndia.htm">Little India (Toronto)</a></span><br />2 cups water<br />Mix the above ingredients in a blender and set aside.<br /><br />Heat a heavy bottomed pan with:<br /><span><span>1 tbsp organic sunflower oil </span></span><span style="font-size:78%;">$2.09/L ON <a href="http://www.karmacoop.org/">Karma</a></span><br />1 tsp cumin seeds <span style="font-size:78%;">widely available in <a href="http://www.torontotourism.com/Visitor/WhatToSeeAndDo/Neighbourhoods/LittleIndia.htm">Little India (Toronto)</a></span><br /><br />Heat the cumin seeds until they begin to brown. Stir frequently to avoid burning.<br /><br />Once the cumin seeds have been browned then add the blender mixture to the pan and then add the following spices:<br /><br />1 tsp Garam Masala <span style="font-size:78%;">widely available in <a href="http://www.torontotourism.com/Visitor/WhatToSeeAndDo/Neighbourhoods/LittleIndia.htm">Little India (Toronto)</a><br /></span>1 tsp <a href="http://en.wikipedia.org/wiki/Image:Mango_Powder.JPG">Amchur Powder</a> (ground mango, nice sour taste) <span style="font-size:78%;">widely available in <a href="http://www.torontotourism.com/Visitor/WhatToSeeAndDo/Neighbourhoods/LittleIndia.htm">Little India (Toronto)</a><br /></span>1 tsp Turmeric <span style="font-size:78%;">widely available in <a href="http://www.torontotourism.com/Visitor/WhatToSeeAndDo/Neighbourhoods/LittleIndia.htm">Little India (Toronto)</a><br /></span>1 tsp Hot Chili powder (more or less to taste) <span style="font-size:78%;">widely available in <a href="http://www.torontotourism.com/Visitor/WhatToSeeAndDo/Neighbourhoods/LittleIndia.htm">Little India (Toronto)</a><br /></span><span><span>1 tsp sea salt </span></span><span style="font-size:78%;">$1.06/kg ? <a href="http://www.karmacoop.org/">Karma</a><br /></span><span><span><br />Add the browned goat meat with bones to the above mixture and let this simmer on low heat for at least 2 hours. Add the following at least 30 minutes before you want to serve this dish. Add additional water if you want a more watery texture for the final curry.<br /><br />1 cup organic millet </span></span><span style="font-size:78%;">$1.75/kg ? <a href="http://www.karmacoop.org/">Karma</a><br /><br /></span>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com0tag:blogger.com,1999:blog-7287105655539481741.post-37158376721501501902008-03-15T23:42:00.007-04:002008-04-11T10:51:59.304-04:00I'm craving celery: Warm chicken salad with hemp oil ginger mustard vinaigretteI've been trying to eat *mostly* local during this seeming-to-never-end winter (and fyi: winter is due to end at <a title="Mar 20 2008, 05:48 UT" target="_blank" href="http://www.astrologycom.com/solstinox.html" id="mv41">Mar 20 2008, 05:48 UT</a> - phew).<br /><br />Throughout my life...my nearly 41 years...I have experienced strange cravings for celery. The stranger thing about my current craving is that I've been eating celery regularly for at least 3 years. I like celery but I don't love it - but I love it if I have a craving ;)<br /><br />So celery was a food item I only incorporated into my regular diet with reluctance before moving to a mostly fresh produce lifestyle completely about 3 years ago after fits and spurts of healthy food phases throughout my late 20s/early 30s. I am now very fond of celery but still don't love it.<br /><br />Now...for me, eating any item regularly means that it is in my fridge (but not necessarily consumed daily) about 50% of the time.<br /><br />A bunch of celery, for me and my teenage daughter, lasts about 2 weeks or maybe a bit less. She is not crazy about celery but will eat it...especially when it is hidden in blenderized sauces ;). I wait for at least 2 weeks before buying another bunch of celery and throughout this winter it has been less often due to the locavore diet I am trying to pursue. I also think that the regular rotation of our diet is important for digestive purposes i.e. not only ecological purposes.<br /><br />So what's with this current craving I'm having for celery?<br /><br />Methinks it is because my body is crying out for the abundance of fresh produce about to 'spring' from our land...and by fresh I mean LOCAL. Fresh is something that is within days of being harvested. Root vegetables and apples are the closest thing to 'fresh' that is available to us Ontarians at the moment.<br /><br />So tonight I offer you my California grown organic celery with local hydroponic fresh greens chicken salad.<br /><br />The hemp oil vinaigrette is quite yummy and I've been putting it on my salads for a few months now - but again, not all the time. I take breaks from all foods regularly so that my body is not constantly processing a limited number of food items. I happen to think that the abundance of a few type of foods in the current modern diet is a large part of the health issues that are arising in our modern world. <a href="http://www.alternet.org/healthwellness/76987/">I am not alone in that thinking either</a>.<br /><br />I was gonna call this salad: "I've fallen on the ice again so leftovers are a godsend" salad but I thought the celery craving aspect was a worthier title. I am mostly fully recovered from the fall. Nothing broke except maybe a little of my spirit. But, the spirit mends too. Sometimes much more quickly than our bodies.<br /><br /><span style="font-family:Georgia;"><b>Warm chicken salad with hemp oil ginger mustard vinaigrette<br /></b></span><span style="font-family:Georgia;">2/3 cup reheated previously cooked organic long grain brown rice </span><span style="font-size:78%;">$4.45/kg USA <a href="http://www.karmacoop.org/">Karma</a></span> <span style="font-family:Georgia;"><br />2/3 cup reheated previously cooked pieces of diced organic chicken </span><span style="font-size:78%;">$16.09/kg ON <a href="http://www.berettaorganics.com/">Beretta</a></span><br /><span style="font-family:Georgia;">1 medium raw organic carrot </span><span style="font-size:78%;">$2.09/kg ON <a href="http://www.karmacoop.org/">Karma</a></span> <span style="font-family:Georgia;"><br />2 stalks organic celery</span><span style="font-size:78%;">$2.90/bunch CA <a href="http://www.karmacoop.org/">Karma</a></span> <span style="font-family:Georgia;"><br />1 cup raw organic baby arugula</span><span style="font-size:78%;">$2.55/bunch ON <a href="http://www.karmacoop.org/">Karma</a></span> <span style="font-family:Georgia;"><br />2 tbsp raw organic sunflower seeds</span><span style="font-size:78%;">$22.66/kg ON <a href="http://www.karmacoop.org/">Karma</a></span> <span style="font-family:Georgia;"><br />2 tbsp hemp oil ginger mustard vinaigrette (see below for recipe)<br />hot chili pepper/hot cayenne and sea salt and pepper to taste </span> <span style="font-family:Georgia;"><b><br /><span style="font-size:100%;"><br /><span style="font-family:georgia;">Hemp oil ginger mustard vinaigrette (this is for a 1 cup batch which can be kept in the refridgerator)</span></span></b></span><span style=";font-family:georgia;font-size:100%;" > </span><br />1/2 cup hemp oil <span style=";font-family:georgia;font-size:100%;" ><span style="font-size:78%;">$15.00/L MB <a title="Manitoba Harvest" target="_blank" href="http://manitobaharvest.com/" id="mdtp"><u>Manitoba Harvest</u></a></span><br /></span>1/2 cup apple cider vinegar<span style=";font-family:georgia;font-size:100%;" > <span style="font-size:78%;">(<a title="Filsinger's" target="_blank" href="http://canada411.yellowpages.ca/bus/Ontario/Ayton/Filsinger-Natural-Foods/621611.html" id="jorh">Filsinger's</a> ) $2.90/L ON <a href="http://www.karmacoop.org/">Karma</a></span><br /></span>1/2 tsp organic yellow mustard seed <span style="font-size:78%;">? ? <a href="http://www.karmacoop.org/">Karma</a></span><br />1/2 tsp organic ginger <span style=";font-family:georgia;font-size:100%;" ><span style="font-size:78%;">$36.17/kg ? <a href="http://www.karmacoop.org/">Karma</a></span><br /></span>1/2 tsp sea salt <span style=";font-family:georgia;font-size:78%;" >$1.06/kg ? <a href="http://www.karmacoop.org/">Karma</a></span><br /><span style="font-size:85%;"><br /></span><span style="font-family:georgia;">and P.S. I took the below pic yesterday at </span><a style="font-family: georgia;" href="http://www.karmacoop.org/">Karma</a><span style="font-family:georgia;">. 33 locally produced items in the fruits and vegetables section of the store on March 14th, 2008. That number will climb very shortly.....YEAH!!</span><br /><div style="text-align: center;"><a href="http://www.karmacoop.org/"><img src="http://lh5.google.com/ohegarty/R9ySLi_W0MI/AAAAAAAAAhw/x7uXmpNRumg/s400/IMG_0020.JPG" /></a><br /></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com1tag:blogger.com,1999:blog-7287105655539481741.post-27301932124359938892008-03-14T22:01:00.004-04:002008-03-16T01:19:19.488-04:00Another great video? Yup. I fell on the ice this week. I'm taking it easy.<a href="http://www.ted.com/talks/view/id/20">This is a great 2004 talk by Malcolm Gladwell (18 minutes)</a>. Statistics meets the food industry...that is right up my alley :)Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com1tag:blogger.com,1999:blog-7287105655539481741.post-21424317660524427542008-03-13T13:48:00.003-04:002008-03-13T13:56:11.943-04:00Dr. Jill Bolte Taylor: My stroke of insightThis 19 minute video by a brain scientist moved me to tears. And you?<br /><br /><br />------<br /><br /><!--cut and paste--><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=8,0,0,0" id="VE_Player" align="middle" height="285" width="432"><param name="movie" value="http://static.videoegg.com/ted/flash/loader.swf"><param name="FlashVars" value="bgColor=FFFFFF&file=http://static.videoegg.com/ted/movies/JILLTAYLOR-2008-2_high.flv&autoPlay=false&fullscreenURL=http://static.videoegg.com/ted/flash/fullscreen.html&forcePlay=false&logo=&allowFullscreen=true"><param name="quality" value="high"><param name="allowScriptAccess" value="always"><param name="bgcolor" value="#FFFFFF"><param name="scale" value="noscale"><param name="wmode" value="window"><embed src="http://static.videoegg.com/ted/flash/loader.swf" flashvars="bgColor=FFFFFF&file=http://static.videoegg.com/ted/movies/JILLTAYLOR-2008-2_high.flv&autoPlay=false&fullscreenURL=http://static.videoegg.com/ted/flash/fullscreen.html&forcePlay=false&logo=&allowFullscreen=true" quality="high" allowscriptaccess="always" bgcolor="#FFFFFF" scale="noscale" wmode="window" name="VE_Player" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" align="middle" height="285" width="432"></embed></object><br /><div style="text-align: right;"><span style="font-size:85%;">Thanks to <a href="http://www.rawcuisine.co.uk/2008/03/13/my-stroke-of-insight-jill-bolte-taylor/">Holly</a> for posting this on her blog :)</span></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com6tag:blogger.com,1999:blog-7287105655539481741.post-25876374998693758792008-03-12T21:30:00.002-04:002008-03-12T22:11:35.834-04:00My Wheelchair Prevention Program<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://carnivalofmsbloggers.blogspot.com/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XdY_tG4VzpLYzYro6XYtoAKwMlZpBy9WomzBrunR2OKd0BKOa_ce-5faRBes85tyh0WnSOLAhl0fxaLqRafLzRY0_ID5D3qwSTb69HP5CQwnSXv7bjk_TCrkC2yiIyoMlh7IM545HDc/s400/carnival.msbloggers.JPG" alt="" id="BLOGGER_PHOTO_ID_5177041497934450834" border="0" /></a><br />I call my <a href="http://www.ms-diet.org/">ms-diet</a> my 'wheelchair prevention program'. Only others diagnosed with a disease that could end up with a wheelchair outcome could understand that.<br /><br />This is the reality that was thrust upon me with the words 'multiple sclerosis' by my doctor in February 2007. I have never been in a wheelchair and I do not care to experience it although I have more empathy than most when it comes to understanding the reality of life in a wheelchair.<br /><br />Many with MS inject meds regularly in order to MAYBE avoid a wheelchair. And these injections cost $1000-$3000 PER MONTH (or more). And it's not guaranteed that you will not progress. And many insurance programs do not cover these costs.<br /><br />My diet changes have cost very little (whole foods are cheaper in the long run)...not to mention the overall improvement in health that results from cutting out crap food.<br /><br />But the time and physical effort involved to prepare these whole foods has been the hardest thing to cope with.<br /><br />We live in a fast food society and grabbing meals on the run is the norm. This change has been the hardest to accept. I was raised in a fast food society (the emotional excitement I felt about the first McDeath's in my suburb in the 70s is something I will perplex on 'til my grave).<br /><br />Creating my own system of nourishment according to my diet requirements has been the ultimate challenge in my near 41 years of life thus far. In a metropolis of 2.5 million humans I have yet to find one local MS person that is choosing to live as I do to prevent their own wheelchair. And eating out? I have one eatery that I have found so far although I haven't expended much effort after bleak early attempts to get 'fast food'.<br /><br />But it is my wheelchair I am defying. No mistake about that. It's mine and perhaps you can't see it but I've dreamed it enough to make it permanently etched in my psyche.<br /><br />Do you dream (nightmare) about wheelchairs? Losing sight?<br /><br />Would you change your diet to *possibly* prevent a wheelchair? And remember that other MS 'treatments' might not work.....because there is no failsafe 'treatment' for MS. And also consider this interesting bit of trivia....all MS nutrition research pretty well stopped when big pharm stepped in in the late 80s early 90s.<br /><br />In my life, I personally(i.e. not web related) know of three women diagnosed with MS who have not succumbed to the wheelchair through diet modifications only. This definitely helped solidify my own wheelchair prevention program. Do you have one?<br /><br /><div style="text-align: right;"><span style="font-size:85%;">I give special thanks to <a href="http://brassandivory.blogspot.com/">Lisa</a> for inspiring this post and generating a community of hope.</span><br /></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com4tag:blogger.com,1999:blog-7287105655539481741.post-66838705427211216232008-03-11T17:54:00.007-04:002008-03-13T13:14:16.362-04:00Buckwheat Cranberry Stuffed Chicken and Kale Mushroom Acorn Squash<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">When was your last cooking experience with cast iron cookware?<br /><br />Never? What?<br /><br />It is amazing to think that many people in our modern world are so removed from basic cookware that served generations upon generations of humans.<br /><br />Yes, it's heavy.<br /><br />And no, it's not dishwasher safe.<br /><br />If you have glazed over then you probably aren't interested in what I'm going to write next.<br /><br />Cast iron cookware provides nutritional opportunities that other cookware can not. More specifically:<br /><blockquote>Researchers found that cooking in an iron skillet greatly increases the iron content of many foods. Acidic foods that have a higher moisture content, such as applesauce and spaghetti sauce, absorbed the most iron. <span style="font-size:78%;">(<a href="http://www.goaskalice.columbia.edu/2378.html">via</a> which is an excellent summary of the 1986 research publication)</span><br /></blockquote></div><div style="text-align: left;">Yup, you read that correctly. Go to the source for a complete list of the foods tested by the researchers. More iron? 'Naturally'? Yup. Most women of child bearing age could use a tad more iron.<br /></div><div style="text-align: left;"><br />And another thing about cast iron cookware. It gets very very very hot. Don't say I didn't warn you (the next time you burn yourself you'll remember this warning...as will I....lol).<br /><br />And oh yeah - cleaning? Elbow grease. Heat the pan with a bit of salt water if the going gets tough (no soap). Invest in some bbq/copper bristle brushes (I have a collection). And thoroughly dry the cast iron pan after washing - I always heat mine to dry either on the stove top or in the oven. Some people lightly grease their cast iron pans before storing...I only do that with my bakeware since I do not use it as often. I use most of my cast iron cookware at least once or more a week.<br /><br />I have a ceramic glass top stove so if that's an excuse you've used then you'll be happy to hear that I've not had any problems using cast iron on top of my glass topped stove. Mind you, the times I've forgotten that cast iron gets hot hot hot have not involved the dropping of the cast iron onto my stove top and I hope that is a scenario I haven't invited upon myself now that I've written it - YIKES! Perhaps the good karma intended by sharing operational issues surrounding the use of cast iron will follow me on this one ;)<br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWeRbbzPPNzs7xVnfhxv1VFNe3G62X7Iv_EWmZEj-L6W5N1T__xMOqtoC-86apFpOp3lY_grUMg29UZVMDN6iDX2QqgeD0BlTRjvVgvduqBo6-5R3Yf6BB_cyPtvv2h9Xih8PbRvACbHE/s1600-h/IMG_0034.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWeRbbzPPNzs7xVnfhxv1VFNe3G62X7Iv_EWmZEj-L6W5N1T__xMOqtoC-86apFpOp3lY_grUMg29UZVMDN6iDX2QqgeD0BlTRjvVgvduqBo6-5R3Yf6BB_cyPtvv2h9Xih8PbRvACbHE/s400/IMG_0034.JPG" border="0" /></a> </div><span style="font-weight: bold;"><br />Buckwheat Cranberry Stuffed Chicken<br /><br /></span> 2 - 4 organic bone-in chicken breasts <span style="font-size:78%;">$16.09/kg ON <a href="http://www.berettaorganics.com/">Beretta</a><br /></span><br />Stuffing<br />1/2 cup buckwheat grits - I have used buckwheat flakes for this too <span style="font-size:78%;">$5.44/kg QC <a href="http://www.karmacoop.org/">Karma</a></span><br />1/2 cup chopped cranberries <span style="font-size:78%;">$6.43/kg ? <a href="http://www.karmacoop.org/">Karma</a></span><br />1 medium chopped organic onion <span style="font-size:78%;">$3.25/kg ON <a href="http://www.karmacoop.org/">Karma</a></span><br />1 cup warm water<br />1/2 tsp organic yellow mustard seed <span style="font-size:78%;">? ? <a href="http://www.karmacoop.org/">Karma</a></span><br />1/2 tsp organic dried thyme <span style="font-size:78%;">$39.86/kg ON <a href="http://www.karmacoop.org/">Karma</a></span><br />1/2 tsp organic dried sage <span style="font-size:78%;">$27.38/kg ON <a href="http://www.karmacoop.org/">Karma</a></span><br />1/2 tsp organic dried rosemary <span style="font-size:78%;">$23.40/kg ON <a href="http://www.karmacoop.org/">Karma</a></span><br />sea salt and pepper to taste<br />2 strips chopped uncooked organic bacon<span style="font-size:78%;"> $17.24/kg ON <a href="http://www.berettaorganics.com/">Beretta</a><br /><br /></span><br />Mix the stuffing ingredients thoroughly. Stuff each breast by carefully separating the skin from the flesh on each breast and gently packing in the above mixture. Any leftover stuffing can be baked for about 30 minutes. Bake the stuffed chicken in a heavy covered pan at 350F for 45 minutes - 1 hour depending on the size of your chicken breasts. Keeping the lid on during the entire cooking time will help the chicken retain the moisture of the stuffing. Serve each breast drizzled with the pan drippings and the below stuffed squash ;)<br /><br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIE_Xs3PUbkOWTLjr5TedPNBc1v029zmDnI6XQODwuIfyqJXZsQ2zP4VP2tEHmDmkwfWF3YBOpacMRhf7xrqPCuV-SxkfqrzGmLoiWZjNDuCr3pzEk7iymXEyrioHqKrJZI5QluTlah78/s1600-h/IMG_0038.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIE_Xs3PUbkOWTLjr5TedPNBc1v029zmDnI6XQODwuIfyqJXZsQ2zP4VP2tEHmDmkwfWF3YBOpacMRhf7xrqPCuV-SxkfqrzGmLoiWZjNDuCr3pzEk7iymXEyrioHqKrJZI5QluTlah78/s400/IMG_0038.JPG" border="0" /></a> </div><span style="font-weight: bold;"></span><br /><span style="font-weight: bold;">Kale Mushroom Acorn Squash</span><br /><br />1 organic squash <span style="font-size:78%;">$2.53/kg ON <a href="http://www.karmacoop.org/">Karma</a></span><br />200 g organic variety mushrooms <span style="font-size:78%;">$11.74/kg ON <a href="http://www.loblaws.ca/">Loblaws</a><br /></span>1 bunch black kale <span style="font-size:78%;">$2.25/bunch CA <a href="http://www.karmacoop.org/">Karma</a></span><br />3-5 cloves organic garlic <span style="font-size:78%;">$11.15/kg CA <a href="http://www.karmacoop.org/">Karma</a></span><br /><br />Clean and halve squash and bake for 40-50 minutes face down in an oven proof pan (don't forget to roast the seeds for about 15 minutes for a pre-dinner snack ;).<br /><br />In another pan - preferably cast iron with a well fitting lid to use after roasting - add the mushrooms and garlic and roast in the oven alongside the squash for about 20 minutes . Take this mixture out when there is still about 10 minutes left for the squash. Add the prepared chopped kale to the roasted garlic/mushroom pan and cover but do not return this to the oven. The heat of the cast iron pan will soften the kale just enough without overcooking it. Add this mixture to the cooked squash and serve open faced as pictured. Each serving size is approximately 1/4 squash.<span style="text-decoration: underline;"></span><a href="http://www.karmacoop.org/"></a><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com1tag:blogger.com,1999:blog-7287105655539481741.post-73969133911549340422008-03-08T17:15:00.008-05:002008-03-08T18:24:51.080-05:00Gluten Free Dairy Free Sugar Free Buckwheat Waffles<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">This is my front yard today. Toronto has been the recipient of about 15 cm of snow in the last 24 hours and it is still coming down (but is expected to end tonight).<br /><br />So most of us in the city are nesting. I chose to nest by creating waffles for brunch. They took the edge off the cold by warming up our insides!<br /><br /></div><img src="http://i30.photobucket.com/albums/c331/moderntimes/snowmarch2008.png" align="centre" height="380" width="500" /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6u7mmlSTYiPUBhzPDGEP37_b1jCQjO1okzAsq08u9inkapN4pjrbsqDFgRgwM_1NlEHDcnK2ynsPWBB7oEaTQ5soy9hcETZQ1VvlQw1PzSnSfEEIRta7Hps0XnvIiQmHIkT1eapWCxg/s1600-h/IMG_0002-1.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6u7mmlSTYiPUBhzPDGEP37_b1jCQjO1okzAsq08u9inkapN4pjrbsqDFgRgwM_1NlEHDcnK2ynsPWBB7oEaTQ5soy9hcETZQ1VvlQw1PzSnSfEEIRta7Hps0XnvIiQmHIkT1eapWCxg/s320/IMG_0002-1.JPG" border="0" /></a> </div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dxGIPXApaWCXqBbf77vwu2COVci6IU0b7orrA9b7zLz6RmSA6P2r19gNiSjp1IYXVMOTKhDBFCqsSdN7kkxsOM-xVTWsBx3Gx1HiazfLxOBNOAYgD6yeYyfheGhY2TvD4IjoWOqQMfQ/s1600-h/IMG_0004-1.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dxGIPXApaWCXqBbf77vwu2COVci6IU0b7orrA9b7zLz6RmSA6P2r19gNiSjp1IYXVMOTKhDBFCqsSdN7kkxsOM-xVTWsBx3Gx1HiazfLxOBNOAYgD6yeYyfheGhY2TvD4IjoWOqQMfQ/s320/IMG_0004-1.JPG" border="0" /></a> </div><div style="clear: both; text-align: center;"><span style="font-weight: bold;">Gluten Free Dairy Free Sugar Free Buckwheat Waffles<br /><span style="font-weight: bold;"><br /></span></span><span><span>Wet Ingredients<br />1 organic free range egg </span></span><span style="font-size:78%;">$5.53/dozen ON <a href="http://www.karmacoop.org/">Karma</a><br /></span><span><span>4 pitted dates </span></span><span style="font-size:78%;">$3.99/kg IRAN Local grocery</span><br /><span><span>1/2 - 3/4 cup organic rice milk </span></span><span style="font-size:78%;">$2.09/L </span><span style="font-size:78%;">QC </span><span style="font-size:78%;"> <a href="http://www.karmacoop.org/">Karma</a></span><br /><span><span>1 tbsp organic sunflower oil </span></span><span style="font-size:78%;">$2.09/L ON <a href="http://www.karmacoop.org/">Karma</a><br /></span><span><span>additional oil is </span></span>requi<span><span>red to oil the griddle<br /><br /></span></span><span><span>Dry Ingredients<br />1 cup buckwheat flour </span></span><span style="font-size:78%;">$2.46/kg MB <a href="http://www.karmacoop.org/">Karma</a><br /></span><span><span>1/4 cup tapioca flour </span></span><span style="font-size:78%;">$1.25/kg THAILAND Chinatown, Toronto<br /></span><span><span>1/4 cup sweet rice flour </span></span><span style="font-size:78%;">$1.67/kg </span><span style="font-size:78%;">THAILAND<span style="text-decoration: underline;"> </span></span><span style="font-size:78%;">Chinatown, Toronto</span><span style="font-size:78%;"><a href="http://www.karmacoop.org/"></a><br /></span><span><span>2.5 tsp aluminum/gluten free baking powder </span></span><span style="font-size:78%;">$2.99/kg ON <a href="http://www.karmacoop.org/">Karma</a><br /></span><span><span>1 tsp sea salt </span></span><span style="font-size:78%;">$1.06/kg ? <a href="http://www.karmacoop.org/">Karma</a><br /></span><span><span><br />Use a blender to mix the wet ingredients thoroughly (mincing the dates). Use less milk for drier waffles (and a more solid batter). Add the dry ingredients and blend well.<br /><br />Pre-heat the cast iron griddle (both sides) in the oven at 450 F. Oil both sides of the griddle before adding 1/4 of the battter to one side. Cover with the other half and return griddle to the oven. Bake about 5 minutes or until steam starts escaping out of the griddle. Remove from oven and use a metal spatula to lift out of the pan. Repeat until batter is done - oiling both sides each time. Keep waffles in warming oven or freeze for future use.<br /><br />Serve with warmed fruit or maple syrup (or both!).<br /></span></span></div>Anonymoushttp://www.blogger.com/profile/17956614259563861254noreply@blogger.com3