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. 

The method I’m giving below for brewing Tecchino applies to making ALL cups of coffee perfect and strong every time. The ratio is about 2 Tbsp of grinds to 1 cup of water.

Ingredients: (per single cup)

• 2 Tbsp Teeccino
• 12 oz water (for single cup french press)
• 1/2 oz (1 Tbsp) Kahlua or Amaretto (optional)
• 1/4 oz (1/2 Tbsp) Irish Whiskey
• Slither of whole fat unsalted butter (preferably grass fed)

Serve with french toast at Sunday brunch, any dessert, or as an after dinner night cap.

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.

Ingredients: 

(per 1 serving)

• 1/2 cup sprouted quinoa (ratio of quinoa to fluid is 1:3; adjust recipe accordingly for bigger batches)
• 3 cups bone broth (or water if you want to make this strictly vegan/vegetarian)
• 2 Tbsp pre-made gremolata
• 1/4 cup rainbow chard stems, blanched
• 1/4 cup chard, kale, (or any veggie), blanched
• 1/4 cup butternut squash, roasted or blanched
• salt and pepper to taste

Directions:

1. Combine your quinoa and broth in a medium saucepan and bring to a boil over high heat. Once boiling, lower the temp to med-low until the quinoa is simmering. Do not cover, stir, or touch! Simmer for 12 minutes or until the quinoa as fully absorbed all the fluid. Turn heat off, cover, and let sit for 1-2 minutes.
2. Add gremolata to the quinoa and mix well to combine. Then add chard stems, chard leaves (or any other veggie you’re using), butternut squash, and mix.
3. Season with salt and pepper to taste.
4. Enjoy!

You can also watch this video to see how simple and easy it really is to do, and learn more about me and my story.

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…

Cheers!

Since learning how to blanch veggies is a how-to skill and not really a “recipe,” I thought I’d give you some ideas on how to utilize them along with approximate cooking times for great-blanching veggies. For the energy it takes to bring one pot of water to a boil, you can have fresh food ready to go for you all week.

• Add to stirfrys with quinoa and/or rice (and gremolata!)
• Serve as 80% of what’s on the plate alongside proteins
• Add to salads for a softer, easier to digest boost of vegetables (broccoli works great)
• Use as toppings for gluten-free flatbreads like farinata, cecina, and socca (above picture and guest blog post this coming Thursday!)
• Add to pasta dishes
• Use as filling for spring rolls

Veggies in the cruciferous family are happy to be blanched. They are usually hard to digest when raw and so blanching them is often recommended before cooking them in other contexts. Times will vary based on how delicate or tough they are. I’m learning that cruciferous vegetables can potentially be goitrogenic (inducing goiter formation) which means they contain enzymes that interfere with the formation of thyroid hormone in people with iodine deficiency. Longer cooking times will greatly reduce this phenomenon.

• cauliflower, 4 minutes
• broccoli, 4 minutes
• broccolini, 4 minutes
• romanesco, 4 minutes
• cabbage , 2 minutes
• brussel sprouts, 2 minutes
• bok choy, 2 minutes
• collard greens, 2 minute
• kale, 1-1.5 minutes
• chard, 1 minute

Other veggies:

• butternut squash, 7 minutes (or until soft)
• green beans, 3 minutes
• asparagus, 3 minutes
• corn (though I prefer steaming), 2 minutes
• sugar and snap peas, 1.5 minutes
• spring peas, 1 minute