Gluten-Free Goodies ~

It's a rainy morning...the flowers are loving this weather and green is beginning to pop up everywhere...so as I'm nestled here working away at my desk, sipping my favorite Parisian tea, Mariage Freres I got to thinking about all of the delicious, lovely and inspirational products and goodies I've seen this week via some of my favorite bloggers, businesses and gourmet foodies...so I thought I'd share...oh, and the one little Parisian splurge was totally for my iPhone, not for me!


I picked up this little goody at the Apple store - the moment my eyes connected with zzzz Tour Eiffel it was mine...I mean, my iPhones'...silly. This cover, made by Venom in the UK, has a great graphic and super smooth surface that fits the phone perfectly, and will aid in the conjuring up of lovely memories from past visit(s) to Paris. Just looking at this photo I can feel and smell the Parisian air, hear the sounds of cars, sirens and boat horns tooting down the Seine. It makes me happy.

A former boss and friend of mine who is also a Celiac, recently posted on Facebook that she was reading Wheat Belly by Dr. William Davis, so I had to download it and start reading. I'd heard of this book a while ago but my friend's recommendation, stemming from the horrors and truths behind what wheat is really like today in America, was too intriguing to pass by. I'm half way through and am in utter amazement of what an abomination our United States food industry really has become. I've been reading and researching more and more, digging in and learning about the hostile takeover of the worlds seeds by certain unnamed food giants ruining the health of millions. There are some terrific documentaries out there folks - just do a little searching and you'll easily find the likes of Food Inc., Forks Over Knives, Food Matters, King Corn, etc. All can be found on Netflix. I'll stop here...but I must tell you that I've developed very strong opinions about our food sources and eating organically...and though I used to question Vegans, I'm in their corner more than ever as it pertains to most foods. It would take a lot for me to completely give up fresh fish and chicken...and eggs! So I do my very best to research where my food comes from and try to buy organic products.

If you enjoy on-line shopping for food and gluten-free treats then you'll love these suggestions. I've become a huge fan of FOOD52 and all of their wonderful recipes and product mentions. Today's news is no exception as Amanda and Merrill boast about artisanal olive oil and tea. The featured olive oil, California Olive Ranch, is already a fav of mine. I LOVE their Arbequina oil as it's so lively and fruity.


If you're in the mood for some fun baking with the kids or a treat for yourself, Living Without Magazine just posted a delicious looking GF, dairy-free S'mores Bar recipe that sounds so yummy. A perfect treat to make this weekend and you don't even need a campfire!

And last but certainly not least...Market Hall Foods is talking all about a company and their products from Northern California (my homeland) that's really great...the Mendocino Sea Salt & Seasoning Company. They offer three salts; Artisan, a flaky sea salt comes from the clear, cold waters off the Mendocino Coast, Nori, with local, edible seaweed, and Seasoning "Sand," a blend with garlic, onion, brown sugar and pepper. I want to try all three.

Hope these fun finds and goodies bring a smile to your face and a fun package to your door. I'd love to hear about your favorite gluten-free goodies and why you love them...always looking for reader input and ideas we can post/share.

Cheers!

The Season of Growth...

The Courage of the Seed ~

"All the buried seeds
crack open in the dark
the instant they surrender
to a process they can't see."
- Mark Nepo

Mark Nepo is truly one of my most favorite poets/philosophers and his journey is remarkable, as are his words that spring to life creating images and understandings like no other writer I have known - he is blessed and gifted. Though his life's journey has been filled with struggle, light and dark, it's what shapes his voice and gives life to the tremendous wisdom which he is able to convey by simply putting pen to paper. Every morning I begin my day reading his "The Book of Awakening," which offers daily spiritual guidance and short lessons that inspire and ask us to look a bit deeper inward as we rise to meet each day. He's simply amazing...period. Which is the reason why I had to share this reading from April 5th titled "The Courage of the Seed." It's so appropriate as we move into spring and watch nature take the lead so effortlessly, showing us all the way towards opening and crawling out of our darkness or hibernation.

What a powerful lesson is the beginning of spring. All around us, everything small and buried surrenders to a process that none of the buried parts can see. And this innate surrender allows everything edible and fragrant to break ground into a life of light that we call spring.

In nature, we are quietly given countless models of how to give ourselves over to what appears dark and hopeless, but which ultimately is an awakening that is beyond all imagining. This moving through the dark into blossom is the threshold to God.


Mark's reading and the flowers budding all around me now reminded me of my own growth and journey, much of the path directly influenced and affected by my Celiac diagnosis which will be 11 years this week. Wow. I've mentioned this before during the life of this blog, but reflecting back now over a decade of life sans gluten is quite something to take in. There are days when I seriously feel ten years younger than my birth certificate verifies, given that for a decade I struggled so seriously to stay alive before my diagnosis. AKA...I want the ten years back - ha! Therefore, the month of April is a reminder of new life for me...the day someone finally handed me the answer I so desperately needed in order to live! Many still ask me, "oh, isn't it so hard to live and eat the way you have to,"...The answer is yes and no, as many of you will understand. But I've always chosen to see my diagnosis of Celiac Disease as a blessing, not a curse; that's how I live.

What's most remarkable now is the abundance of support, products and options for us gluten-intolerant that have sprouted (sorry, I had to use that word) in the last decade. For the most part, it's really great and I just hope in some tiny way, as a "pioneer" so to speak, I've been able to help a few Celiacs who've show up with that "deer-in-headlights" look upon initial diagnosis, or at least been able to spread the word about how serious and life-changing this autoimmune disease really is.

I hope that's the truth.


The abundance of app, tools, recipes and blogs dedicated to gluten-free living is remarkable, and the further I research and the more public relations work I do for gluten-free clients, the wider my eyes become, in awe of the GF market that's flourishing. A client of mine, Find Me Gluten Free, just this week officially announced their new app for iPhone and Android dedicated to helping users find gluten-free friendly businesses and products. It's very cool and has received great response, proving once again the need for gluten-free information and the power of sharing the news. Pass it along and keep the information highway moving towards solid and accurate reporting about Celiac Disease vs. the fad of gluten-free diets that abound.


Happy Easter season everyone...remember to Bloom where you are planted!

The Green of Spring ~

"Can words describe the fragrance of the very breath of spring?”
― Neltje Blanchan

The date on the calendar says that today is the beginning of Spring, but you wouldn't know that by looking outside of my window today. It's gray and gloomy with more rain in store...and really, how the heck did it become spring already? Is anyone else asking themselves this question today? With the change in seasons shifting from winter to spring there's,of course,all of the known cliche's and philosophical sentiments regarding dark to light, end to beginning, new life, renewal, etc. It's all true along with the evolution of shifting seasons; however, this spring I'm feeling more inspired by a primary color that continues to draw me in...that color is green, in all it's varying shades, tones and uses. For me this season, green has become my inspiration and source for awakening.

I'm in the midst of a growth cycle and find it curious that during this period of change and possibility, I'm innately being drawn to green without ever feeling this way before. I was always more of a "red" person drawn to colors of power or something like that. But even during my yoga classes as I'm sweating it out and burning my internal fire, I'll look up and find myself entranced by the two-toned green ceiling. It's powerful and draws me in so deeply that I forget my legs are quivering and my shoulders resisting one more downward dog, and my body becomes less resistant...thank you green. According to the Wikipedia definition of green, I'm right in line with its authentic meaning. "The word green is closely related to the Old English verb growan, "to grow". It is used to describe plants or the ocean." In reference to green as it relates to nature and culture, they say this..."In many folklores and literatures, green has traditionally been used to symbolize nature and its embodied attributes, namely those of life, fertility, and rebirth." I love that.

This theme has been subtly infiltrating my kitchen, as well. These past few weeks I've been very drawn to large, leafy-green veggies and a bit obsessed with Kale and rainbow Swiss Chard. I know...it's a little kooky but who can walk through a farmer's market without being drawn in by these leafy friends just begging us to saute them or use them for nourishment in a tasty soup, huh? Well, I for one cannot pass them by without bringing a few of them home. The last soup I made was one I had never tried before, and is now certainly set to be repeated. It's easy to make and so healthy, while loaded with vitamins and flavor.


Herb, Chard and Feta Soup ~
4 Servings (Courtesy of Bon Appetit, January 2012 issue)

The sharpness of feta and the brightness of lemon juice take this winter-to-spring soup in a bold direction.

Soup:
- 2 Tbsp. olive oil

- 1 large onion, coarsely chopped

- 2 garlic cloves, crushed

- 1 lb. Swiss chard leaves (center and stems removed) or spinach coarsely chopped
(about 10 cups)

- 3 1/2 cups vegetable broth

- 1 cup coarsely chopped fresh cilantro

- 1/4 cup fresh mint leaves

- 1 Tbsp. dried mint

- 1 Tsp. freshly grated nutmeg

- 1 Tbsp. fresh lemon juice

- Kosher salt and freshly ground black pepper

Garnishes:
- 5 oz. plain Greek-style yogurt (about 1/2 cup)

- 1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint), divided

- 4 oz. feta, crumbled, divided

- Kosher salt and freshly ground black pepper

- Fresh lemon juice

- Olive oil

Soup: Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7-8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, puree soup in blender until smooth. Return to pan/pot.

Do Ahead: Can be made 8 hours ahead. Cover and chill. Re-warm soup before consuming.

Garnishes: Place 1/3 of yogurt in a medium bowl. Add 1/2 cup warm soup; whisk until smooth. Repeat process twice more, adding a total of 1 cup more soup. Whisk yogurt mixture into soup in saucepan. Stir 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper, and lemon if desired.

Ladle soup into bowls and garnish with remaining 1/4 cup herbs and 2 oz/ feta. Drizzle with olive oil, if desired.

Inspired once again after wandering through the Farmer's Market at the San Francisco Ferry Building last Saturday, I grabbed a few bunches of this gorgeous rainbow Chard along with...Kale, you guessed it, and threw together this simple, delicious and totally gluten-free meal. Pair it with a nice Pinot Grigio and you are in for a treat!

Sauteed Fresh Shrimp with Chard and Kale ~
Serves 4

- 1/2 cup chopped sweet onion

- 2 Tbsp. grape seed oil

- 1 tsp. garlic salt

- 1 Tbsp. sesame seeds

- 1 bunch of fresh Swiss Chard (stemmed, chopped and washed - prepare ahead of cooking shrimp)

- 1 bunch of fresh Kale (stemmed, chopped and washed - prepare ahead of cooking shrimp)

- 3/4 lb. of fresh-caught large shrimp (USA caught fish always preferred)

- 1 cup Quinoa

- Sea salt and pepper to taste

- 1/2 fresh lemon

Prepare: Saute onions with grape seed oil and soften for 7-8 minutes.
Add shelled, veined shrimp and saute on medium heat until they begin to turn pink. Add chopped chard and kale along with drizzle of some olive oil. Saute together for 5-6 minutes until shrimp are cooked through and kale/chard are wilted. Sprinkle in sesame seeds, salt and pepper and a squeeze of fresh lemon.

Quinoa - Prepare quinoa ahead of time. Bring 2 cups of water or broth to a boil. Add 1 cup of quinoa and stir occasionally on low heat (with cover) for 15 minutes or until all moisture has evaporated.

Divide amount of quinoa and top with sauteed shrimp and veggies. Season to taste and squeeze lemon - I also add another few drops of olive oil on top.



In case you haven't dined recently (or ever) at Piperade in San Francisco you are missing out. My good Basque friend and owner, Gerald Hirigoyen has mastered "West-Coast Basque cuisine" and so masterfully put Piperade and its sister eatery, Bocadillos, on the map for scrumptious and authentic flavors from across the Pond in Euskal Herria, or the Basque Country. I had the pleasure of spending a delightful lunch at Piperade with my mom recently, and this was our starter dish, Piquillo peppers, goat cheese, pistachios, golden raisins. No words..other than SI! The vibrant green spinach puree was captivating and so pretty!


My joy and fascination with food and food-knowledge continues. Last weekend I was invited to attend the amaaaaazing Edible Institute in Santa Barbara, or "Paradise" as I call it. I have huge respect for Edible Communities and I've even contributed some stories to my friend's wonderful Edible Reno-Tahoe magazine. To be surrounded by talented editors, reporters, writers, bloggers, film producers farmers, fishermen, and those deeply concerned and acting upon social food justice was deeply inspiring and enlightening. It stirred up this realization that no matter how much you think that you know about what you are eating or how it arrived on your plate, there is still SO much more to learn and to do. In the midst of such an educational weekend I was most inspired by the humble farmers and the commitment they individually make to produce the best products nature has to offer, with such care and a significant level of consciousness and earthly awareness. Oh, and my inspired tool of scripture for note-taking...a vibrant green (you guessed it) Moleskine journal.


As my affinity for all-things-green and growing continues, it feels awe-inspiring to look to nature, especially as we move deeper into spring, and enjoy all the simple mementos of growth she's created, while recognizing our own internal buds sprouting forth and seeking the light. It really is a joyful feeling to allow the simplest thing as a color to grab your focus, allowing it to translate into an action; growth.

Breathe in spring and remember...being green is always the best choice for our gorgeous planet.

Something about that light...

The winter months of January and February have proven to be particularly challenging and less illuminating, shall we say, than expected...but sometimes that just happens during the long, darker days of winter. Though the days are short and the nights long, winter can also become a valuable season I'm finding to move through wrapped in a warm blanket so your piggies don't freeze, while seeking clarity. One of my wisest and best-est friends emailed me this link last week pertaining to "winter" and what this season could really mean to many of us if we dare to shift our focus a bit, to broaden our views, and move out beyond our own preoccupations and worries. I found the words and intention spoken by Tony Robbins incredibly profound and helpful. I've never really been a fan of his, but after watching and listening to this snippet I chose to shift my judgmental view a bit and instead, see through his words into his heart. And isn't that just truly such a part of being so human? Passing judgement...bad girl.

I was stretching my legs last week on the trail around the Lafayette Reservoir, one of my truly favorite places to run and take in the beauty of nature. As I came around a particular bend in the trail I was literally stopped by what my eyes had naturally been drawn towards and were feasting upon...this photo (above) of a gorgeous Oak tree with the most amazing winter sunlight shining through. I'm pretty sure that my iPhone wasn't able to capture its perfect beauty but it did a pretty good job, considering. In that moment, I was reminded again of nature's beauty and truth. A tree can only stand in its place and be a tree. The sun is also just shining and doing what it knows to do for the past gazillion or so years...and when the two collide they are simply sharing the stage, never outdoing the other, but being who they were created to be. I love, no wait, admire the simplicity of that truth. There are no false pretenses in nature. A Range Rover won't help that Oak look any cooler, if ya get my drift. And just to sum that thought up, today's Yogi tea bag affirmation says so much, "Live in your strength." Wise little tea bag.

I was so inspired by the simplicity of such glorious light I decided to cook a new recipe that night with simple ingredients and minimal prep/cook time. In the mood for chicken and grilled romaine (which is really a treat), I came up with this little number (aided by my new Bon Appetit app, I have to admit) that's easy on the budget and sure to please everyone at your table, assuming they aren't offended by their salad being baked in the oven and a little charred!

Parmesan Chicken with Ceasar Roasted Romaine ~
4 Servings - The heat chars the edges of the edges of the romaine leaves and softens the inner layers.

- 7 oz. skinless, boneless chicken breasts

- Kosher salt and freshly ground pepper

- 1/2 Cup grated Parmesan, Pecorino, or Asiago cheese (about 1.5 oz.)

- 1/2 Cup gluten-free bread crumbs (Glutino makes a good product)

- 3 Tbsp. extra-virgin olive oil, divided

- 2 Tbsp. chopped flat-leaf parsley

- 2 Garlic cloves, chopped, divided

- 2 Large hearts of romaine, halved lengthwise

Preheat over to 450 degrees. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, bread crumbs, 2 Tbsp. oil, parsley, and 1 garlic clove in medium bowl; season with salt and pepper. Pat bread crumb mixture onto breasts. Roast chicken until crumbs begin to turn golden, about ten minutes.

Drizzle romaine with 1 tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Garnish with lemon wedges for squeezing over.


The finished product after thorough taste-testing - It passed with big "Yumms" all around the table.


I seem to be learning more and more...that simple really is more, and more, really is less.

A tastier way to live, as it turns out!

I Heart Kale...

Most of you know by now that I have a special place in myhttp://www.blogger.com/img/blank.gif heart and stomach for Kale, the earth's most nutritious super-green! Kale just makes me happy and is so loaded with goodness it's the kind of food that as you are eating it, puts a smile on your face knowing you are feeding your body such goodness.

The other night I decided to experiment with my poached egg obsession...and add kale into the mix. You see, the poached egg tradition runs long and plenty in my family. My maternal grandmother was a huge fan, passing the love of eggs just-cooked-enough-to-get-rid-of-the-runny-whites, down to my mom...who then passed the tradition on to me. A true treat for me when visiting my parents, is when my mom prepares her poached eggs on GF toast for breakfast (or dinner), paired with my favorite tea. Simple, yet delicious and always leaves me feeling a sense of kindred spirit with my mom in the kitchen. Over the years, we've even come to "customize" our poached eggs with perfectly paired avocado, yogurt or Parmesan cheeses, and herbed butter slathered on the toast prior to the layering. It's just damn good no matter how you like to put your ensemble together.

So...as I cooked up a batch of the most fresh and beautiful kale the other night I had an inspiration..."Why not layer the seasoned kale between the toast and my poached eggs, then sprinkle freshly grated Parmesan on top?" So I did! The only things omitted from my recipe were the soy sauce and lemon - not sure I'm brave enough to try that combo with eggs.

It seriously made for the perfect dinner. Simple. Healthy. Nurturing, comfy food.

At this point, I'm fairly convinced that eggs in some form or another, can be paired with most any dish or meal. Perhaps it's my French genes talking but I'm not kidding about this opinion. The more I explore and learn how to become a better home cook, the more I want eggs to be a part of my meals...organic, humanely raised, fresh farm eggs, that is.

I would love to hear how your prepare eggs and what's a favorite recipe so do share!

Happy cooking.

Happy Heart Day!

Happy Valentine's Day!

On this day dedicated to love, I was inspired to share my most favorite and inspirational greeting card that I've kept with me and close to my heart for ten years. I bought it at a little card shop in Sun Valley, ID one cold winter day right when I needed it. The warmth and depth of the words expressed on the card melted my heart and inspired me...so much so that I've always kept them close and have read and re-read the lines more times than I can recall over the last decade.

The power of words light up my life.

What might light up your life or heart today, as we celebrate Valentine's Day, is knowing which yummy candies are gluten- free and safe, and which sweets are to be avoided. Be sure to review the list and read all the ingredients before you bite into that sweet treat. There's no better way to put the kibosh on any romantic dinner than by getting gluten poisoning...so, might I suggest spending a few less seconds gazing into your sweetie's baby blues and instead, avert your longing gaze towards the menu items that you KNOW are safe and/or carefully read over the entire ingredients list of any packaged goodies. I'm betting that an extra smooch will make up for the diversion.

Say I love you to someone special today...and don't forget to remember how special you are too. :)

Happy chocolate.

Granola all day...

I'm a granola addict. Granola on yogurt, as cereal, as a healthy snack...I've even been known to throw a little in with my cream of rice followed by a dollop of Greek yogurt to top it off - Yum! Buuuuut, I was growing tired of the gluten-free store bought granola on the market. Let me say however, they were all wonderful additions to the GF market when a few brands hit the shelves over the past couple of years, but with the "roll-your-eyes" high price of store-bought granola and the "less than super fresh taste," I'd grown tired of packaged and was so ready to find a great recipe and make my own.

I'd tried creating a few batches using the obvious ingredients; Gluten-free oats, almond, etc. but the flavor was a bit drab and didn't create the crunch I was wanting to bite in to. So, as I was perusing one of my favorite blogs, Orangette, I came across Molly's posting about her obsession for granola too! The recipe she found on a mutually beloved food site, Food52, featured a fab recipe for Early Bird's Farmhand's Choice granola that popped up in the “Genius Recipes” column at Food52. It sounded so delish, including the sweetness of molasses and brown sugar, AND savory texture of olive oil - Ahh, that's what I was missing!

Update: - Are Oats Gluten-Free? This has been a question circulating around as a bit of a mystery. Do your research and always read the labels so you know the oats you are buying have been certified GF which should guarantee no cross contamination. Here's a link to Jane Anderson's About.com Celiac Disease site and an update on gluten-free oats and what you should know before you buy and bake.


Olive Oil and Maple Granola
Adapted from Nekisia Davis, Early Bird Foods, and Food 52

Knowing how pri$ey nuts and seeds can be, I tend to buy mine at Trader Joe's or in the bulk section at Whole Foods, which makes them more affordable and able to keep a constant supply on-hand. I also was able to find coconut chips in bulk.

"The next time I make this, I might cut back a little on the brown sugar, but I recommend trying it as written first." Orangette

- 3 Cups rolled certified gluten-free oats (make sure that the oats state they are gluten-free - I use Bob's Red Mill GF Oats)
- 1 cup raw hulled pumpkin seeds
- 1 cup raw hulled sunflower seeds
- 1 cup unsweetened coconut chips
- 1 1/4 cup raw pecans, whole or chopped
- Packed 1/2 cup light brown sugar
- 1 tsp. kosher salt
- 3/4 cup maple syrup, preferably Grade B
- 1/2 cup olive oil
- 1 tbsp. organic cinnamon
Dried cranberries and/or raisins are optional but you'd be crazy to leave them out! Trader Joe's has wonderful dried cranberries with orange essence ~ Yum!
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, cinnamon, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. Cool completely on a wire rack. If you'd like, stir in some dried apricots, cranberries, or cherries.

Note: Granola will keep at room temperature for up to a month in a sealed container.

Makes about 7 cups




Just add to your favorite yogurt or as a mid-day snack -

WARNING - one handful will never suffice!