Saturday, April 9, 2011
Tuesday, April 5, 2011
Informational Links
www.sustainabletable.org - to find fruits & vegetables that are in season in your area
www.localharvest.org - The website features products of the month, farm events, and produce subscriptions to get you fresh fruits and veggies dropped off at your doorstep.
www.farmersmarket.com - offers detailed directory of farmers market across the USA (I'm trying to find one for Canada)
www.eatwellguide.org - this site gives the conscious consumer the opportunity to find farms, farmer's markets, and restaurants within one-mile to two-hundred mile radius, on a global scale!
More links to be shared!!
www.localharvest.org - The website features products of the month, farm events, and produce subscriptions to get you fresh fruits and veggies dropped off at your doorstep.
www.farmersmarket.com - offers detailed directory of farmers market across the USA (I'm trying to find one for Canada)
www.eatwellguide.org - this site gives the conscious consumer the opportunity to find farms, farmer's markets, and restaurants within one-mile to two-hundred mile radius, on a global scale!
More links to be shared!!
Seasonal foods chart
Spring:
Artichokes, arugula, asparagus, avocados, beets, broccoli, carrots, cauliflower, chard greens, cherries, fennel, kale, mint, new potatoes, peas, radishes, rhubarb, strawberriess, turnips, yellow squash.
Summer:
Apricots, arugula, avocados, basil, beets, blueberries, broccoli, carrots chard greens, cherries, collard greens, corn, cucumber, eggplant, fennel, figs, grapes, green beans, kale, leeks, melons, mint, nectarines, new potatoes, okra, parsley, peaches. Pars, peas, peppers, plums, radishes, raspberries, rhubarb, strawberries, tomatoes, yellow squash, zucchini.
Fall:
Apples, artichokes, arugula, avocados, bail, green beans, beets, bok Chou, broccoli, Brussels sprouts, carrots , cabbage, cauliflower, chard greens, chestnuts, collard greens, corn, cucumb, fennel, figs, grapefruit, kale, leeks, lemons, limes, mint, new potatoes, okra, oranges, parsley, pears, peas, pecans, peppers, persimmons, pomegranates, pumkom, quince, radishes, raspberries, rutabagas, sweet potatoes, tangerines, tomatoes, turnips, winter squash, yams.
Winter:
Avocados, beets, broccoli, carrots, cauliflower, chard greens, collard greens, gennel, grapefruit, jicama, kale, leeks, lemons, limes, new potatoes, parsnips,persimmon.
From Skinny Bitch Ultimate Cookbook p.31
Artichokes, arugula, asparagus, avocados, beets, broccoli, carrots, cauliflower, chard greens, cherries, fennel, kale, mint, new potatoes, peas, radishes, rhubarb, strawberriess, turnips, yellow squash.
Summer:
Apricots, arugula, avocados, basil, beets, blueberries, broccoli, carrots chard greens, cherries, collard greens, corn, cucumber, eggplant, fennel, figs, grapes, green beans, kale, leeks, melons, mint, nectarines, new potatoes, okra, parsley, peaches. Pars, peas, peppers, plums, radishes, raspberries, rhubarb, strawberries, tomatoes, yellow squash, zucchini.
Fall:
Apples, artichokes, arugula, avocados, bail, green beans, beets, bok Chou, broccoli, Brussels sprouts, carrots , cabbage, cauliflower, chard greens, chestnuts, collard greens, corn, cucumb, fennel, figs, grapefruit, kale, leeks, lemons, limes, mint, new potatoes, okra, oranges, parsley, pears, peas, pecans, peppers, persimmons, pomegranates, pumkom, quince, radishes, raspberries, rutabagas, sweet potatoes, tangerines, tomatoes, turnips, winter squash, yams.
Winter:
Avocados, beets, broccoli, carrots, cauliflower, chard greens, collard greens, gennel, grapefruit, jicama, kale, leeks, lemons, limes, new potatoes, parsnips,persimmon.
From Skinny Bitch Ultimate Cookbook p.31
a must read book
Gluten-free baking classics by Annalise G. Roberts ISBN 978-1-57284-099-7
Not able to edit my posts while using my moms iPad boo!
Not able to edit my posts while using my moms iPad boo!
Cornbread
One of my personal favorites to have. Haven't tried to convert this into gluten free but I'm sure it can be easily done!
Serves 12
1 cup sorghum or maple syrup
1 1/4 cups soy milk (or soy/rice blend)
1/4 cup safflower oil
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Preheat the oven to 400 F. Oil a 9" X 9" (or similar size) baking dish or 12-cup muffin tin. Combine the sorghum, soy milk, and oil in a medium bowl and mix well. In another bowl, stir together the cornmeal, flour, baking soda, and salt. Add the dry mixture to the wet mixture, and mix just until well combined.
Pour the batter into the prepared pan, and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cornbread or a muffin comes out clean. They will be golden brown and crazy delicious.
Muffin notes:
Stir the batter nouhg to combine the ingredients. Muffins can become heavy and tough if the batter is over mixed.
Work quickly with muffin or cake batter. Baking powder will lose it's effectiveness if it sits for too long in the batter.
Make Sure your baking powder is fresh. Obey the expiration date on the tin, as old powder will no longer be able to leaven your breads and muffins properly. You can test your baking powder by putting 1 teaspoon in half a glass of hot water. Fresh baking powder will bubble vigorously.
Muffins can become gummy in the refrigerator, so store them at room temperature for the first couple of days. After 3 days, freeze them.
Serves 12
1 cup sorghum or maple syrup
1 1/4 cups soy milk (or soy/rice blend)
1/4 cup safflower oil
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Preheat the oven to 400 F. Oil a 9" X 9" (or similar size) baking dish or 12-cup muffin tin. Combine the sorghum, soy milk, and oil in a medium bowl and mix well. In another bowl, stir together the cornmeal, flour, baking soda, and salt. Add the dry mixture to the wet mixture, and mix just until well combined.
Pour the batter into the prepared pan, and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cornbread or a muffin comes out clean. They will be golden brown and crazy delicious.
Muffin notes:
Stir the batter nouhg to combine the ingredients. Muffins can become heavy and tough if the batter is over mixed.
Work quickly with muffin or cake batter. Baking powder will lose it's effectiveness if it sits for too long in the batter.
Make Sure your baking powder is fresh. Obey the expiration date on the tin, as old powder will no longer be able to leaven your breads and muffins properly. You can test your baking powder by putting 1 teaspoon in half a glass of hot water. Fresh baking powder will bubble vigorously.
Muffins can become gummy in the refrigerator, so store them at room temperature for the first couple of days. After 3 days, freeze them.
Barley casserole
From the kind diet cookbook page 150
Serves 6 to 8
2 cups hulled barley
2 tablespoons olive oil
1 large onion, sliced
3 garlic cloves, finely chopped
2 carrots, grated
2 celery stalks, diced
5 tablespoons shoyu
1/4 teaspoon fine sea salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
3/4 cup Tahini Dressing
Preheat the oven to 350F. Bring 3 cups of water to a boil in a large saucepan; add the barley, and cook for approximately 55 to 60 minutes ot until tender. Drain off any remaining water, and set cooked barley aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic, and sauté until the onion id tender, about 5 minutes. If the onion starts to stick or get too brown, add a bit of water to the pan, Add the carrots, celvery , shoyu, salt, basil, oregano, and garlic powder and cook for 5 minutes, stirring often, until the vegetables are tender. Add the barley, and stir over medium-high heat for 3 minutes. Taste the seasoning and adjust if necessary.
Transfer half of the barley mixture to an 8" X 12" baking dish; drizzle half of the Tahini Dressing on top. Add a second layer of barley mixture and the remainder of the dressing. Bake, uncovered, until heated through, about 35 minutes.
Tahini Dressing
1/4 small onion
1/2 cup tahini
1 tablespoon shoyu
Pinch of garlic powder
Pinch of paprika
1/8 teaspoon crumbled dried basil or 1/2 teaspoon chopped fresh basi
Pinch of dried oregano
Combine the onion with 2 tablespoons water in a small skillet, and sauté over medium-high heat until softened, about 4 minutes. Add more eater as needed if the onion begins to stick or brown.
Scrape the onion into a blender and add 1/2 cup water and the remaining ingredients. Blend for 1 minute or until creamy.
Serves 6 to 8
2 cups hulled barley
2 tablespoons olive oil
1 large onion, sliced
3 garlic cloves, finely chopped
2 carrots, grated
2 celery stalks, diced
5 tablespoons shoyu
1/4 teaspoon fine sea salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
3/4 cup Tahini Dressing
Preheat the oven to 350F. Bring 3 cups of water to a boil in a large saucepan; add the barley, and cook for approximately 55 to 60 minutes ot until tender. Drain off any remaining water, and set cooked barley aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic, and sauté until the onion id tender, about 5 minutes. If the onion starts to stick or get too brown, add a bit of water to the pan, Add the carrots, celvery , shoyu, salt, basil, oregano, and garlic powder and cook for 5 minutes, stirring often, until the vegetables are tender. Add the barley, and stir over medium-high heat for 3 minutes. Taste the seasoning and adjust if necessary.
Transfer half of the barley mixture to an 8" X 12" baking dish; drizzle half of the Tahini Dressing on top. Add a second layer of barley mixture and the remainder of the dressing. Bake, uncovered, until heated through, about 35 minutes.
Tahini Dressing
1/4 small onion
1/2 cup tahini
1 tablespoon shoyu
Pinch of garlic powder
Pinch of paprika
1/8 teaspoon crumbled dried basil or 1/2 teaspoon chopped fresh basi
Pinch of dried oregano
Combine the onion with 2 tablespoons water in a small skillet, and sauté over medium-high heat until softened, about 4 minutes. Add more eater as needed if the onion begins to stick or brown.
Scrape the onion into a blender and add 1/2 cup water and the remaining ingredients. Blend for 1 minute or until creamy.
Vegan Pizza yum yum
One of my favorite books is "The kind diet". I'm going to share with you one of my favorite recipes from the book. The recipe can find on page 144. I apologize for the format of my update, I'm relaxing at a Starbucks with my moms iPad.
Radicchio Pizza with Truffle Oil
Serves 2 - 4
1 large head of raddicchio
Olive oil
Fine sea salt and freshly ground black pepper, to taste
White truffle oil, to taste
1 fresh pizza crust (preferably a healthy, whole grain variety)
Cut the radicchio in half, then slice each half crosswords into thin ribbons (as thin d possible!). Dress with olive oil, salt, peppeer, and a few dashes of white truffle oil to taste.
Preheat the oven to 415F. Toast the pizza crust in the oven for 7 minutes or until it is heated through and slightly golden but not crunchy. Scatter the dressed radicchio over the pizza crust and return to the oven for another 3 to 5 minutes, until the ridicchio is warm and just starting to wilt. Serve immmediately.
Radicchio Pizza with Truffle Oil
Serves 2 - 4
1 large head of raddicchio
Olive oil
Fine sea salt and freshly ground black pepper, to taste
White truffle oil, to taste
1 fresh pizza crust (preferably a healthy, whole grain variety)
Cut the radicchio in half, then slice each half crosswords into thin ribbons (as thin d possible!). Dress with olive oil, salt, peppeer, and a few dashes of white truffle oil to taste.
Preheat the oven to 415F. Toast the pizza crust in the oven for 7 minutes or until it is heated through and slightly golden but not crunchy. Scatter the dressed radicchio over the pizza crust and return to the oven for another 3 to 5 minutes, until the ridicchio is warm and just starting to wilt. Serve immmediately.
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