Remember when we covered how to make your own almond flour? This week’s goal is butter!
Apropos of nothing: I had a mini-meltdown last night. After several weeks of feeling better, stronger, and somewhat like a real-person, (real meaning “normal,” normal meaning not-sick)—my health sunk. I woke up feeling heavy and sticky and all kinds of yuck as though my bed were a tub of tar. My plan was to support a friend (who happens to be a nutritionist and health coach) in her demonstration at the Skills Exchange Workshop Series hosted by The Makeshift Society in SF. I chose to follow through with the plan. My right ear had some kind of imaginary crazed construction worker with a semi-auto-chain-saw slicing into its caverns; my fatigue settled into my bones like an old friend. I do not regret going one iota; the inspiration, re-connection, and new connections I made at the event made the fact that I spent Saturday and Sunday as an 80 year old woman more bearable.
Lest you think this was the cause of the meltdown, nay. Like the cycles of the moon, or the seasons of a year, the doubt and dissatisfaction that plague me as an artist made their on-time appearance. Knowing that I’m not the only artist whose (innerdemonic) voices manifest as a series of whining ingrates doesn’t make them less haunting.
The website’s too busy. My videos look like shit (Red camera insanity). I haven’t written a poem in howlong. Why can’t I get this ratio figured?
And on and boring on.
Truth is: perfectionist tendencies lead to great work. They also shut me down and bring me to tears. The only antidote is to keep doing the work. To sit at the piano and play the friggin’ thing, regardless of its perpetual flatness. To take the photos that
suck don’t reach my standards and keep taking them until they don’t suck reach them. BUT. When the body won’t let, when it says, “Not right now you’re not taking any photos. Your ass is lying on this couch with your eyes CLOSED,” its a Big Mac of suckness. More suckness than being a stalled perfectionist.
This blog post is an exercise in…well, it’s just an exercise. In writing. In acceptance. In being so annoyingly human.
If you make almond butter this week, slather some on a thick piece of gf cinnamon raisin toast and remember that life is all about sticky honey fingers and the steam-print of hot bread on the plate after you’ve lifted it to take your first swoon heavenly bite. Am I right? XOa.Read More
If your brain is itching and you’re eyebrows are raised and you’re wondering, “What in the h*ll is herbal coffee?” Take heart.
Music Cue! MJ: You are not alone. I am here with you.
Brass tacks: herbal coffee is a blend of organic carob, barley, (the package claims that brewed Teeccino is certified gluten free. Teeccino gives me zero issues. Know thyself: if you’re UBER sensitive you might want to pass on this one), chicory, dates, mocha flavor, cocoa powder, and figs. They somehow combine to form the closest likeness to coffee I’ve tasted short of the real stuff.
Please don’t run away from this herbal coffee recipe. The fact that I’m including Irish whiskey will be enough of an enticement for some of you to stay. If you don’t drink alcohol, then you’re probably the kind of person who’d be open to an herbal coffee to begin with. Good on you. The more open you are in life, the greater your chances of discovering something awesome. In my house we call this “the spirit of yes.” Apply the spirit of yes to your feeling about herbal coffee and your adrenal glands will thank you for it.
Brew Teeccino like any regular cuppa Joe—in a coffee machine with a paper filter, in a french press Bodum (as I did), etc. Add whiskey, kaluha, and butter? Hi. I think you know where you’re going and how you’re getting there. (Points to anyone who can name it in the comments section below). Ghee will work, as will coconut oil. Or, drink it plain with a splash of almond milk. It pairs well with anything you’d usually have with coffee. I especially like it with my mother-in-law’s gluten free poundcake and of course, my gluten/grain free chocolate chip cookies.Read More
I might as well have titled this episode “Assembling with Chronic Illness” because aside from cooking the quinoa, I literally just put together the pre-made elements of this dish. That said, all of the ingredients that go into making it are straightforward and time/energy efficient.
When my health dips and I’m in a low point, I make sure to blanch a huge range of veggies to keep in the fridge. For the energy it takes to bring one pot of water to a boil, you can have food that’s ready to go all week long. I usually have some kind of green sauce or pesto available in either the freezer or fridge. Making large batches of essential foods is key for when your body won’t cooperate with cooking.
This episode is quite vulnerable for me; but so was the first one I did (one of my most popularly viewed to date!). I feel hesitant to share it because many of you are probably not sick or living with a chronic illness that impairs your energy or functioning. How do I know though? Over 8 million Americans have some kind of chronic illness that involves fatigue—so maybe you do and I’m making an ass of myself by assuming.
Regardless. Many of you ARE living in today’s fast-paced-crazy-race-world, where time/energy efficient meals are probably of interest to you. Whatever your individual circumstances may be (and I would like to know, so please holla in the comments section below), I want to bring you delicious healthy fare. Tell me more about your journey with food and why you’re gluten free. I’d love to hear from you.Read More
Head on over to With Food + Love to get the recipe and read all about this naturally gluten free pizza crust! Cheers XO
Before I say anything about this week’s episode let me tell you that I’ll be guest posting for Sherrie at With Food + Love on Thursday and you’ll definitely want to check out my recipe on her blog! Today’s video will come in handy if you’re interested in trying it. Read the recipes section for a teaser photo of my post, ideas on how to use blanched veggies, and pretty pictures of dishes I’ve made with them.
Knowing how to blanch veggies is an essential kitchen skill. With one pot of water you can cook a huge amount of vegetables and have them on-hand all week. Save the leftover water when you’re done and nourish your plants. This move earns you the gold medal at the conservationist Olympics.
You don’t want to blanch leafy salad greens. They’re too delicate and watery to withstand the blast of boiling water.
Blanching is a great way to maintain the nutrient content of your food, preserve the bright colors, and keep control of how well-done you want them. I like my broccoli cooked through but crisp. I sometimes don’t have much time or energy to cook; having some veggies ready to go is key. Blanching is my best friend.
The opening question of this episode before it got cut was: Who’s your favorite Golden Girl? I’m sure you can guess who mine was…
Despite the unappetizing name of this not-so-common condiment, this flavor booster in shines in both veggie-centric dishes and meat mains alike. (Read the recipes section for the myriad ways you can utilize it). Having it on hand is essential to making sure that when you’re strapped for time or feeling uninspired, you’ve got yourself covered and not cowering in the corner kvetching about how there’s “nothing to eat!” Forgive that gratuitous use of alliteration; couldn’t help myself.
For all you food history buffs, I’ll have you know that gremolata aka gremolada comes from the Italian dialect word “gremolaa” (Lombardy) meaning “to brake, mix, or knead.” It was traditionally made in a mortar and pestle and served over veal or osso buco. Gremolata is similar to pesto in that it’s from the same region in Italy, but different because the latter adds olive oil which gives it a sauce-like consistency. (Though I add olive oil to my greolata making it a hybrid condiment and sauce).
When it comes to sauces, pesto is in the “Green Sauce” family, while gremolata remains a condiment (meant to add aroma, flavor, taste, or texture). Is this too much history? Because I could go on…
You don’t need to know anything about this green-flavor gift except how to make it. So without further ado, watch the video and let your imagination run wild. Try other herbs. Use shallots instead of garlic, or in addition to. And let me know how it goes. Post a photo to Facebook. Let’s link up.
“Adult beverages” (as the man-dude calls alcoholic drinks) are a true indulgence for me with my health; other than a few glasses of wine with dinner I (try to) keep a healthy distance between myself and an interesting cocktail list.
Mixology is an art, especially in the Bay Area. Folks cure their own olive skins using only the light of every third full moon. Kidding aside, there are some wacky combos that make a food-curious, culinary pleasure-pursuer such as myself intrigued by cocktail options. Spring fruit like strawberries (juicy, plump, and sweet) inspire me to try my hand at cocktail creations. Such experimentation can lead to disasters, but when the stars align the results can be outstanding. That’s what happened here with this week’s episode: the balsamic berry “bomb” –a springtime spritzer utilizing seasonal produce, balsamic vinegar, black pepper, lime juice, gin, and champagne.
If you’re sensitive to alcohol and/or don’t drink, omit the gin and substitute the champagne with either seltzer (club soda), or lemonade (sparkling’d be divine). I haven’t tried that myself so I can’t vouch for it personally, but if you do try it, hit me up with a message/photo and let me know how it went.
What interesting ingredients have you experimented with when making either “mocktails” or cocktails?