We had a fabulous pizza last night… who would have thought it possible with all our allergies? I followed Vickilynn’s example on her Real Food Living blog and made a flax seed meal pizza crust (using this recipe). Instead of the eggs, I increased the flax seed meal by 3 tablespoons and the water by […]
I have been buying tons of buckwheat and sunflower microgreens at the Farmer’s Market each week. The people there said that with as much as I buy, I should grow my own. I agree. So they sold me 5 pounds each of whole buckwheat and sunflower seeds. I will plant those and also some flax […]
Our terrific and yummy dinner last night: Warm Quinoa Dinner Cakes filled with Wild Salmon Salad, topped with shredded raw goat cheddar cheese and sliced avocado.
We eat many fruits and vegetables and I like to keep them in big bowls on the counter. Some fruits are there because they’re ripening, others are there because that’s the temperature they like best. I want my counter to look like this. Big bowls of fruit on my counter (taken last summer) I began […]
A handy chart detailing the proportion of grains to water for most gluten-free grains. Also includes cooking instructions.
These are dinner cakes, meant to be eaten as “bread” along with main dishes such as chicken, chicken salad, hummus, or wild salmon salad. Treat one of these similar to a Middle Eastern pocket bread (without the pocket) that is held in one hand, alternately taking bites of it and the other foods on one’s […]
Make a healthy soaked almond butter in your food processor. The soaking process neutralizes enzyme inhibitors, making this nut butter an excellent source of digestive enzymes!
When we recently tested our food allergies, I discovered that I am allergic to sesame seeds, and therefore, tahini. I challenged myself by consuming tahini recently and discovered that I experience uncomfortable symptoms when I eat them — so I am definitely allergic. That’s a bummer, considering my Middle Eastern heritage and my love for […]
Here’s a delicious banana pudding pie that doesn’t contain any dairy, eggs, or gluten. I make the crust from shredded coconut and the filling uses a nut milk base. The filling has a really nice nut flavor. An idea for the future — I think using a combination of nut milk with coconut milk would […]