ב"ה
I realize that very few (if any?) of you are on the restricted diet I'm on right now. First of all, I'm a vegan (as a reminder, that means I don't eat meat, chicken, fish, dairy or eggs). Secondly, I'm diabetic, so I don't eat any sugar (including agave nectar) or white flour products. Thirdly, my body is sensitive to wheat and rice. Fourthly, I recently developed an allergy to strawberries, one of my top 5 favorite fruits. Fifthly, right now, I am in the middle of six weeks without any grain (well, I am eating breads made out of whole rye with a bit of spelt, but not every day -- I'll explain why later one).
So, in any case, I have also been working on adding more dark green leafies to my diet. I have been making baby spinach and/or baby kale based salads and adding spinach and kale to my sauteed veggies. The biggest issue with eating leafy greens is keeping enough in the house (there isn't a lot of room in the refrigerators in our house, so I often have to buy more 2-3 times a week).
I have been working on my breakfast for a while. Firstly, I heard that I should eat more protein for breakfast (like 25-30 or more grams of protein for breakfast). Enter Mung Bean Fettucine -- a serving has 20 - 25 grams of protein. I've been eating the Mung Bean Noodles for breakfast for a while. But I want to get some leafy greens in.
This is what I ended up with as my breakfast goes like this: I take my blender (smoothie machine), add 1 cup almond "milk", I add a couple of handfuls of spinach and/or kale, 2 Tablespoons of nut "flour" (meal) -- I've used both almond and hazelnut, 1 teaspoon cinnamon and 1/2 teaspoon ginger. I sometimes add a handful of raw cashews and I try to put in 1/8 teaspoon of pink (himalayan mountain) salt (I need the extra sodium). I whirr it all together and pour it into a pot. I start heating it up and then I add 1/4 bag of the Mung Bean Fettucine. I cook it until the noodles are soft, then I cover the pot and let it sit a few minutes.
When I put it in the bowl, I add 2-4 Tablespoons chia seed (or hemp seed). This adds another 6-12 grams of protein in addition to the omega-3 fatty acids it contains. I also put in 1/8-1/4 of a teaspoon stevia (find the amount of your favorite sweetener) and, if it's not too liquidy, I add some more almond "milk". I love this and it's healthy and nutritious.
As for the Rye, there was a study I read about in Dr Mark Hyman's book, The Blood Sugar Solution , that a study was done on male diabetics where they either ate all their carbohydrates from rye or they ate all their carbohydrates from wheat, oats and potatoes. The former group did much better, blood sugar wise, over the course of the study than the latter group. I found an on-line version of this study -- Rye vs Wheat, Oats, and Potatoes: How Different Carbohydrate Types Affect Your Body
Thursday, August 22, 2013
Thursday, May 23, 2013
Striped Pureed Veggie Loaf
ב"ה
Yesterday, I was in the mood to make something new. I have been concentrating on making my food with a lot of veggies (and fruit). And, I just bought a new food processor (having used the old one to death). So....
You know I love cauliflower. So I "did" my cauliflower sauce (this time I only put in cauliflower, tahini, almond "milk" and a 1/4 teaspoon of ume plum vinegar -- to get a bit of sodium in -- I put this in each pureed layer). I spread that on the bottom of a loaf pan. For the second layer, I pureed steamed (VERY soft) sweet potato, carrots (2 medium and 3 respectively) with almond "milk" and a bit of cinnamon, ginger and a pinch of clove.
For the third layer, I steamed a "candy cane" beet (I assume other beets would be equally good/appropriate) and a couple of handfuls of greens (I had one handful of kale and one handful of collard greens) and pureed them with sauteed mushrooms and scallions. I also put in a can of drained black olives (I added a bit of the liquid and some almond "milk" to help the veggies puree well together).
After all three layers were spread in the loaf pan, I put the pan in the oven at 350 degrees for about 1/2 hour to 45 minutes (the top was starting to brown a bit). It turned out delicious.
Yesterday, I was in the mood to make something new. I have been concentrating on making my food with a lot of veggies (and fruit). And, I just bought a new food processor (having used the old one to death). So....
You know I love cauliflower. So I "did" my cauliflower sauce (this time I only put in cauliflower, tahini, almond "milk" and a 1/4 teaspoon of ume plum vinegar -- to get a bit of sodium in -- I put this in each pureed layer). I spread that on the bottom of a loaf pan. For the second layer, I pureed steamed (VERY soft) sweet potato, carrots (2 medium and 3 respectively) with almond "milk" and a bit of cinnamon, ginger and a pinch of clove.
For the third layer, I steamed a "candy cane" beet (I assume other beets would be equally good/appropriate) and a couple of handfuls of greens (I had one handful of kale and one handful of collard greens) and pureed them with sauteed mushrooms and scallions. I also put in a can of drained black olives (I added a bit of the liquid and some almond "milk" to help the veggies puree well together).
After all three layers were spread in the loaf pan, I put the pan in the oven at 350 degrees for about 1/2 hour to 45 minutes (the top was starting to brown a bit). It turned out delicious.
Sunday, December 9, 2012
Corn Bread a la Fuhrman
B"H
This past week, I managed to catch some interesting programs on PBS -- we have three relatively local PBS stations -- 13, which is the NY station, 8, which is based in Central NJ and 21, which is based in Long Island. The last of the three is my favorite since they have a lot of Jewish themed programs. The first of the three made a mistake years ago when they aired a very anti-Israel piece, a Palestinian propaganda piece, but I digress. Because of the preceding, I prefer to support 21.
In any case, the PBS stations were having one of their money press weeks (I can't remember the term they use for it -- I'll probably remember while I'm drifting off the sleep) and they show some of the more popular programs. Some of my favorite (in addition to their Jews in Baseball program and several other Jewish themed programs) are the health/diet themed programs. They had a few Qi Gong classes that I liked and a couple of programs about diet. One was a program hosted by Dr. Mark Hyman (which I loved) and the other was a program hosted by Dr. Joel Fuhrman. I have bought and read Eat to Live, though I should probably reread it.
This just happened to be aired the same day as I had seen Dr. Fuhrman on Dr. Oz's program and he talked about "G-BOMBS" -- which he referred to as "GOMBS" on the PBS program. "G-BOMBS" stands for:
In any case, I'm trying to incorporate the "G-BOMBS" foods into my diet (I have been trying to lean toward vegetables and fruit as much as possible for several years now, but I digress). So, this morning, when I decided to make corn bread, I did it with this in mind.
I took two cups Gluten Free corn meal (I can eat wheat gluten but not the whole wheat grain, but the Gluten Free corn meal has no wheat in it) and added some cinnamon and cloves (1/2 teaspoon and 1/4 teaspoon respectively). Then I added some organic baby food -- 1 jar (or squeeze package) each of sweet potato, winter squash and a fruit veggie mix (was it apple and winter squash?) and blended them in another bowl. Then I added them, along with 1/4 cup dried mung beans that I had cooked until they were soft (in 1/2-3/4 cup filtered water until the water was absorbed) and 1/4 cup sesame seeds and 1/2 cup unsweetened almond "milk" and mixed them together. I put them in a loaf pan and then baked them at 350 degrees for about an hour (check at that point and bake longer if needed).
The corn bread turned out to be delicious. I ate it with my sauteed veggies (mushrooms, scallions, garlic, carrots, zucchini, purple kale and home made veggie sausage -- the only one on the list I missed in this meal was the berries -- I hope to remedy this tomorrow by making blueberry preserves with 1 bag of frozen organic blueberries and a bit of stevia).
This past week, I managed to catch some interesting programs on PBS -- we have three relatively local PBS stations -- 13, which is the NY station, 8, which is based in Central NJ and 21, which is based in Long Island. The last of the three is my favorite since they have a lot of Jewish themed programs. The first of the three made a mistake years ago when they aired a very anti-Israel piece, a Palestinian propaganda piece, but I digress. Because of the preceding, I prefer to support 21.
In any case, the PBS stations were having one of their money press weeks (I can't remember the term they use for it -- I'll probably remember while I'm drifting off the sleep) and they show some of the more popular programs. Some of my favorite (in addition to their Jews in Baseball program and several other Jewish themed programs) are the health/diet themed programs. They had a few Qi Gong classes that I liked and a couple of programs about diet. One was a program hosted by Dr. Mark Hyman (which I loved) and the other was a program hosted by Dr. Joel Fuhrman. I have bought and read Eat to Live, though I should probably reread it.
This just happened to be aired the same day as I had seen Dr. Fuhrman on Dr. Oz's program and he talked about "G-BOMBS" -- which he referred to as "GOMBS" on the PBS program. "G-BOMBS" stands for:
- Greens
- Beans
- Onions
- Mushrooms
- Berries
- Seeds
In any case, I'm trying to incorporate the "G-BOMBS" foods into my diet (I have been trying to lean toward vegetables and fruit as much as possible for several years now, but I digress). So, this morning, when I decided to make corn bread, I did it with this in mind.
I took two cups Gluten Free corn meal (I can eat wheat gluten but not the whole wheat grain, but the Gluten Free corn meal has no wheat in it) and added some cinnamon and cloves (1/2 teaspoon and 1/4 teaspoon respectively). Then I added some organic baby food -- 1 jar (or squeeze package) each of sweet potato, winter squash and a fruit veggie mix (was it apple and winter squash?) and blended them in another bowl. Then I added them, along with 1/4 cup dried mung beans that I had cooked until they were soft (in 1/2-3/4 cup filtered water until the water was absorbed) and 1/4 cup sesame seeds and 1/2 cup unsweetened almond "milk" and mixed them together. I put them in a loaf pan and then baked them at 350 degrees for about an hour (check at that point and bake longer if needed).
The corn bread turned out to be delicious. I ate it with my sauteed veggies (mushrooms, scallions, garlic, carrots, zucchini, purple kale and home made veggie sausage -- the only one on the list I missed in this meal was the berries -- I hope to remedy this tomorrow by making blueberry preserves with 1 bag of frozen organic blueberries and a bit of stevia).
Sweet Potato and Peanut Butter Soup
ב"ה
It's that time of year again; the soup time of year. During the summer, I eat a lot of salads. But during the winter (a bit of defining here -- to me, in the cooking sense anyway, Summer equals warmer weather and Winter equals colder weather), I try to make a soup of some sort. Both soups and salads offer one the opportunity to eat a filling, vegetable based dish before eating a more calorie dense course.
This soup is easy, particularly if you have an immersion blender (which I do). I take a large sweet potato and cut it into smaller pieces. I then put the sweet potato into a pot with 4 cups (1 quart) of water and my spices -- I like the curry spices -- so I use 1 teaspoon each turmeric, paprika (sweet), coriander, and 1/2 teaspoon of cumin, chili powder and 1/8-1/4 teaspoon cloves (optional). Any other spices you like are nice too. I boil the sweet potato, covered (cover it after the water starts boiling), until the sweet potato is very soft. At this point, if you want, you can peel off the skin, but I prefer to leave the skin on.
While the water is still warm, mash the sweet potato a bit and add 1/2 cup all natural peanut butter of your choice (I like chunky). Stir the peanut butter in to soften it. At this point, if you like, add your choice of sauteed vegetables (mushrooms of all sorts, garlic and onion family veggies, zucchini, greens, etc.).
Get your immersion blender and blend the ingredients very well. If you don't have an immersion blender, use a blender or food processor to puree the ingredients.
This soup stays well (but not long, since it's so delicious, you can't help running to warm some up) in the refrigerator.
It's that time of year again; the soup time of year. During the summer, I eat a lot of salads. But during the winter (a bit of defining here -- to me, in the cooking sense anyway, Summer equals warmer weather and Winter equals colder weather), I try to make a soup of some sort. Both soups and salads offer one the opportunity to eat a filling, vegetable based dish before eating a more calorie dense course.
This soup is easy, particularly if you have an immersion blender (which I do). I take a large sweet potato and cut it into smaller pieces. I then put the sweet potato into a pot with 4 cups (1 quart) of water and my spices -- I like the curry spices -- so I use 1 teaspoon each turmeric, paprika (sweet), coriander, and 1/2 teaspoon of cumin, chili powder and 1/8-1/4 teaspoon cloves (optional). Any other spices you like are nice too. I boil the sweet potato, covered (cover it after the water starts boiling), until the sweet potato is very soft. At this point, if you want, you can peel off the skin, but I prefer to leave the skin on.
While the water is still warm, mash the sweet potato a bit and add 1/2 cup all natural peanut butter of your choice (I like chunky). Stir the peanut butter in to soften it. At this point, if you like, add your choice of sauteed vegetables (mushrooms of all sorts, garlic and onion family veggies, zucchini, greens, etc.).
Get your immersion blender and blend the ingredients very well. If you don't have an immersion blender, use a blender or food processor to puree the ingredients.
This soup stays well (but not long, since it's so delicious, you can't help running to warm some up) in the refrigerator.
Wednesday, October 24, 2012
Aw, Just Stuff it!
ב"ה
My friend Leora recently lost her father. I knew him and he was a very nice man. I'm going to miss seeing him walking down the street. I mention this because in our community (and most other Orthodox Jewish communities I know of), when someone is sitting Shiva (from the Hebrew work for the number "7" which is the number of days of the strictest mourning period), particularly the member of the family who does the food preparation, the members of the community cook meal for them.
One of the recipes that someone brought over was acorn squash stuffed with five grain pilaf & tempeh. I read the recipe and thought it sounded interesting but, of course, I never keep a recipe as is (well, to quote Gilbert and Sullivan, "hardly ever"), so I took the idea and ran with it.
I took 1/2 cup each dried chick peas, adzuki beans and pinto beans -- or black beans instead of one of the others -- and 1 cup of millet. I soaked the beans overnight, drained them, added the millet and 5 cups of filtered water, added a couple of squeezes spicy brown mustard, 1 1/2 to 2 teaspoons each turmeric, coriander, paprika, 3/4 teaspoon (or so) cumin and a bit of (1/4 teaspoon) cloves. I boiled this, then cooked for about 20 minutes (until most of the liquid is absorbed and all the beans are cooked to taste). While it was cooking, sauteed up some veggies -- scallions (2 bunches), garlic (about 4 cloves, chopped and allowed to sit for 1/2 hour), several kinds of mushrooms (got the fresh ones from H-Mart and the frozen ones from a bag of mixed mushrooms), 1 small sweet potato (diced) and 1-2 carrots (also diced), cauliflower (about 1/4 head chopped up), 1 zucchini (diced). I added the veggies to the bean/millet mixture and mixed it all up. (I've been making this recipe (the bean and millet one) for a few weeks and I love it).
Our town has a farmer's market every Friday from July to Thanksgiving. I go to the Organic table when I go there. Lately, they've been selling some small pumpkins (well, I've been buying the smaller ones -- I only cook for myself) and I had one from last week. I cut off the top (as close to the stem as I could), cleaned out the seeds (you can roast the seeds if you like -- they're delicious), sprayed it with olive oil (from a pump spray) and sprinkled it with pumpkin pie spice (my recipe, based on one I found on line -- 1 part coriander and cloves, 2 parts allspice and nutmeg, 4 parts ginger and 8 parts cinnamon), put it in a 350 degree oven until it was baked through.
After the pumpkin was baked (until it was soft), I added some of the bean/millet mixture to the cavity.
I also made a cake today. I sifted (through a plastic screen strainer) 1 cup teff flour, 1/2 cup sorghum flour, 1/4 cup each almond flour and cocoa powder. I also added 1/4 cup cacao nibs. Then I added 1/4 teaspoon stevia powder (equivalent to 1 cup of sugar) and 3 teaspoons (1 tablespoon) baking powder. In another bowl, I blended together 1 can of pumpkin puree, 1 cup (unsweetened) almond "milk", 1/4 teaspoon maple extract and 1 teaspoon vanilla extract. I blended this all together, then mixed it into the dry ingredients. I put it in an 8" X 8" baking pan liked with aluminum foil. I baked it for about 2 hours at 245 degrees. It can bake longer if needed.
I haven't tasted it all yet, but I'll report back to everyone when I do.
Update 11/19/2012: I have tasted the cake and even made it twice more -- it's delicious. Update 12/9/2012: I've been making the chocolate cake now a few more times and I've been using 1 3/4 cups of teff flour with 1/4 cup cocoa. I reduced the maple extract to drops from a dropper -- 3-5 drops. This week, I also added 1/4 cup sesame seeds.
Update 8/30/2018: I was adding a recipe to the blog when I noticed this post and I decided to try the chocolate cake recipe again. The only thing is, I can no longer eat teff, sorghum, or pumpkin puree. So, instead I used 1 1/2 cups almond flour and 1/4 cup coconut flour and about 1/3 cup unsweetened organic peanut butter. I didn't sift the flour and I also started using coconut "milk" instead of almond. I also baked it in a loaf pan (or, should I say, two loaf pans?) and only baked it for an hour (+or-). I made a glaze with about a cup of cacao butter (pieces), 1 tablespoon of cocoa powder, 1/4 teaspoon stevia powder, and 1/2 cup coconut "milk". I put all the ingredients in a double boiler (ok, my double boiler is chipping enamel, so I used a pot sitting in a frying pan with water to boil around the pot). I also put into this 1/4 teaspoon vanilla and 1/8 teaspoon maple extract. It really came out delicious.
My friend Leora recently lost her father. I knew him and he was a very nice man. I'm going to miss seeing him walking down the street. I mention this because in our community (and most other Orthodox Jewish communities I know of), when someone is sitting Shiva (from the Hebrew work for the number "7" which is the number of days of the strictest mourning period), particularly the member of the family who does the food preparation, the members of the community cook meal for them.
One of the recipes that someone brought over was acorn squash stuffed with five grain pilaf & tempeh. I read the recipe and thought it sounded interesting but, of course, I never keep a recipe as is (well, to quote Gilbert and Sullivan, "hardly ever"), so I took the idea and ran with it.
I took 1/2 cup each dried chick peas, adzuki beans and pinto beans -- or black beans instead of one of the others -- and 1 cup of millet. I soaked the beans overnight, drained them, added the millet and 5 cups of filtered water, added a couple of squeezes spicy brown mustard, 1 1/2 to 2 teaspoons each turmeric, coriander, paprika, 3/4 teaspoon (or so) cumin and a bit of (1/4 teaspoon) cloves. I boiled this, then cooked for about 20 minutes (until most of the liquid is absorbed and all the beans are cooked to taste). While it was cooking, sauteed up some veggies -- scallions (2 bunches), garlic (about 4 cloves, chopped and allowed to sit for 1/2 hour), several kinds of mushrooms (got the fresh ones from H-Mart and the frozen ones from a bag of mixed mushrooms), 1 small sweet potato (diced) and 1-2 carrots (also diced), cauliflower (about 1/4 head chopped up), 1 zucchini (diced). I added the veggies to the bean/millet mixture and mixed it all up. (I've been making this recipe (the bean and millet one) for a few weeks and I love it).
Our town has a farmer's market every Friday from July to Thanksgiving. I go to the Organic table when I go there. Lately, they've been selling some small pumpkins (well, I've been buying the smaller ones -- I only cook for myself) and I had one from last week. I cut off the top (as close to the stem as I could), cleaned out the seeds (you can roast the seeds if you like -- they're delicious), sprayed it with olive oil (from a pump spray) and sprinkled it with pumpkin pie spice (my recipe, based on one I found on line -- 1 part coriander and cloves, 2 parts allspice and nutmeg, 4 parts ginger and 8 parts cinnamon), put it in a 350 degree oven until it was baked through.
After the pumpkin was baked (until it was soft), I added some of the bean/millet mixture to the cavity.
I also made a cake today. I sifted (through a plastic screen strainer) 1 cup teff flour, 1/2 cup sorghum flour, 1/4 cup each almond flour and cocoa powder. I also added 1/4 cup cacao nibs. Then I added 1/4 teaspoon stevia powder (equivalent to 1 cup of sugar) and 3 teaspoons (1 tablespoon) baking powder. In another bowl, I blended together 1 can of pumpkin puree, 1 cup (unsweetened) almond "milk", 1/4 teaspoon maple extract and 1 teaspoon vanilla extract. I blended this all together, then mixed it into the dry ingredients. I put it in an 8" X 8" baking pan liked with aluminum foil. I baked it for about 2 hours at 245 degrees. It can bake longer if needed.
I haven't tasted it all yet, but I'll report back to everyone when I do.
Update 11/19/2012: I have tasted the cake and even made it twice more -- it's delicious. Update 12/9/2012: I've been making the chocolate cake now a few more times and I've been using 1 3/4 cups of teff flour with 1/4 cup cocoa. I reduced the maple extract to drops from a dropper -- 3-5 drops. This week, I also added 1/4 cup sesame seeds.
Update 8/30/2018: I was adding a recipe to the blog when I noticed this post and I decided to try the chocolate cake recipe again. The only thing is, I can no longer eat teff, sorghum, or pumpkin puree. So, instead I used 1 1/2 cups almond flour and 1/4 cup coconut flour and about 1/3 cup unsweetened organic peanut butter. I didn't sift the flour and I also started using coconut "milk" instead of almond. I also baked it in a loaf pan (or, should I say, two loaf pans?) and only baked it for an hour (+or-). I made a glaze with about a cup of cacao butter (pieces), 1 tablespoon of cocoa powder, 1/4 teaspoon stevia powder, and 1/2 cup coconut "milk". I put all the ingredients in a double boiler (ok, my double boiler is chipping enamel, so I used a pot sitting in a frying pan with water to boil around the pot). I also put into this 1/4 teaspoon vanilla and 1/8 teaspoon maple extract. It really came out delicious.
Thursday, May 10, 2012
Very Versatile Vegetables
ב"ה
A while back, among the plethora of diet books I've read, I read a book about Okinawa and the diet the people there eat. According to the book, the best foods to eat for weight loss are foods that have a high water content. Or, put differently, the best foods for losing weight are those that have low calorie counts for high volume. Most of these foods are fruits and vegetables. This also is the theory behind "Volumetrics"
In case you haven't figured this out yet, I'm a big fan of Cauliflower. Cauliflower is very low in calories (only about 144 calories per Medium Head -- about 575 grams), high in fiber (14 grams per medium head), and 11 grams of protein per medium head. So I decided to make use of a head of cauliflower to help fill me up deliciously.
I took a head of cauliflower and steamed it until it was nice and soft. After it cooled, I pureed half the cauliflower with 1/2 cup of unsweetened Almond "milk". I put this puree in a pot, added another cup of the Almond "milk", spiced it up (I like curry spices, but choose your own). Then I sauteed a bunch of mushrooms with a bit of shallot and garlic (I let the garlic sit for 1/2 hour after I dice/mince it) -- I had frozen mixed mushrooms and a few other kinds of mushrooms that I get at our local H-Mart. When the mushrooms (and shallots and garlic) are soft, I put them in the puree plus "milk". I cooked them all through. This made a good "cream of mushroom" soup (I used it last week with Shirataki macaroni to make a casserole).
Now you may be wondering what I did with the other half of the cauliflower. Well, I'll tell you. I took a large can of Fire Roasted Tomatoes, added spices (I used 1 teaspoon each of turmeric, paprika, coriander, 1/2 teaspoon cumin, and a squeeze of brown mustard) and added the second half of the cauliflower (pureed with nothing else). I also added one coarsely grated apple, one grated carrot, and veggies (to about 1/4 of the mushrooms from before, I added two sliced carrots, two mini sweet potatoes cut into chunks and one zucchini, quartered lengthwise and but into chunks. After this stewed together on a low flame for a while, I added two packages of shirataki macaroni
This came out great and is very filling (and low in calories and high in nutrition).
A while back, among the plethora of diet books I've read, I read a book about Okinawa and the diet the people there eat. According to the book, the best foods to eat for weight loss are foods that have a high water content. Or, put differently, the best foods for losing weight are those that have low calorie counts for high volume. Most of these foods are fruits and vegetables. This also is the theory behind "Volumetrics"
In case you haven't figured this out yet, I'm a big fan of Cauliflower. Cauliflower is very low in calories (only about 144 calories per Medium Head -- about 575 grams), high in fiber (14 grams per medium head), and 11 grams of protein per medium head. So I decided to make use of a head of cauliflower to help fill me up deliciously.
I took a head of cauliflower and steamed it until it was nice and soft. After it cooled, I pureed half the cauliflower with 1/2 cup of unsweetened Almond "milk". I put this puree in a pot, added another cup of the Almond "milk", spiced it up (I like curry spices, but choose your own). Then I sauteed a bunch of mushrooms with a bit of shallot and garlic (I let the garlic sit for 1/2 hour after I dice/mince it) -- I had frozen mixed mushrooms and a few other kinds of mushrooms that I get at our local H-Mart. When the mushrooms (and shallots and garlic) are soft, I put them in the puree plus "milk". I cooked them all through. This made a good "cream of mushroom" soup (I used it last week with Shirataki macaroni to make a casserole).
Now you may be wondering what I did with the other half of the cauliflower. Well, I'll tell you. I took a large can of Fire Roasted Tomatoes, added spices (I used 1 teaspoon each of turmeric, paprika, coriander, 1/2 teaspoon cumin, and a squeeze of brown mustard) and added the second half of the cauliflower (pureed with nothing else). I also added one coarsely grated apple, one grated carrot, and veggies (to about 1/4 of the mushrooms from before, I added two sliced carrots, two mini sweet potatoes cut into chunks and one zucchini, quartered lengthwise and but into chunks. After this stewed together on a low flame for a while, I added two packages of shirataki macaroni
Tuesday, April 17, 2012
Jimmy Crack Corn (Bread) and I Don't Care....
ב"ה
Over פסח (Pesah -- Passover), I get pretty creative. This is because 1) we can't eat "WROBS" (Wheat, Rye, Oats, Barley and Spelt) unless they are baked into matza and 2) I have the kitchen to myself.
This Pesah, I decided to try my hand at corn bread. I went out to find corn meal and could only find corn grits, so I tried making corn bread from grits. It was ok, but if I had had to do it again, I would have soaked the grits overnight. I then found gluten/wheat free corn meal (not, mind you, that there is wheat in corn meal, but regular corn meal is sometimes manufactured in the same facility as wheat) and I made some corn bread with cornmeal and almond "milk".
So last night, after I also finally found some soy yogurt without added sugar (I've been going through tons of it since I first found it), I decided to try making corn bagels. Yes, I know, it's after Pesah, but I had some time and freedom to "patchke" (from Shelly Posen's 'GLOSSARY of Hebrew and Yiddish' : patchke: fuss, bother) in the kitchen even though my parents are home. So, I took one cup of cornmeal, 1/2 cup soy yogurt, 1/2 cup almond "milk" in a bowl. I blended it together with some stevia and cinnamon (you can spice to taste, I like my corn bread with cinnamon). Then, to help it hold together, I added sorghum flour, 1/8 cup at a time (I needed 1/4 cup, but you might need more). Then I shaped the dough like a bagel (I started small and ended up big) and dropped into boiling water -- I boiled the bagels in water for a few minutes, removed with a slotted spoon and put it on a cookie pan lined with no-stick aluminum foil, sprayed with a bit of olive oil. I baked them in the 350 degree oven for an hour and 20 minutes.
I loved the way they came out -- I hope you do too.
Over פסח (Pesah -- Passover), I get pretty creative. This is because 1) we can't eat "WROBS" (Wheat, Rye, Oats, Barley and Spelt) unless they are baked into matza and 2) I have the kitchen to myself.
This Pesah, I decided to try my hand at corn bread. I went out to find corn meal and could only find corn grits, so I tried making corn bread from grits. It was ok, but if I had had to do it again, I would have soaked the grits overnight. I then found gluten/wheat free corn meal (not, mind you, that there is wheat in corn meal, but regular corn meal is sometimes manufactured in the same facility as wheat) and I made some corn bread with cornmeal and almond "milk".
So last night, after I also finally found some soy yogurt without added sugar (I've been going through tons of it since I first found it), I decided to try making corn bagels. Yes, I know, it's after Pesah, but I had some time and freedom to "patchke" (from Shelly Posen's 'GLOSSARY of Hebrew and Yiddish' : patchke: fuss, bother) in the kitchen even though my parents are home. So, I took one cup of cornmeal, 1/2 cup soy yogurt, 1/2 cup almond "milk" in a bowl. I blended it together with some stevia and cinnamon (you can spice to taste, I like my corn bread with cinnamon). Then, to help it hold together, I added sorghum flour, 1/8 cup at a time (I needed 1/4 cup, but you might need more). Then I shaped the dough like a bagel (I started small and ended up big) and dropped into boiling water -- I boiled the bagels in water for a few minutes, removed with a slotted spoon and put it on a cookie pan lined with no-stick aluminum foil, sprayed with a bit of olive oil. I baked them in the 350 degree oven for an hour and 20 minutes.
I loved the way they came out -- I hope you do too.
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