no gluten eaten...

coffee talk...

2010-06-01T12:41:00.000-07:00

coffee talk...

dipping diagonal, buttered toast
in milk and coffee at the age of six;
coffee from a mug and toast
eaten every morning before school,
the smell of milky coffee breath when I breathed
on the back of my wrist and then sniffed it;
smooth Maxwell House blend in the blue can,
with the tipped cup and last drop graphic,
on weekends relished with the contents
of a large brown bakery bag
toted by my two bachelor uncles;
crumb cake, poppy-seeded hard rolls
with plump little noses on top which
I would tear off, butter and eat first;
coffee served in translucent china,
at wedding showers mostly in May,
sipped demurely by the bride-to-be
from under a white paper plate hat
pierced and decked with ribbons and bows;
coffee consumed at weddings with layer cake,
cruising the tables to finish uneaten icing
while grownups danced off their drink;
buying Eight O'Clock 100% Arabica beans
at the grocer and having them noisily ground,
dial set to drip, by the hefty machine mounted
at the end of the steel check-out counter;
the smell of the roasted, crushed beans
in the red bag wafting up from the bouncing cart
all way home from the A&P across town;
Sanka, eaten bitter and bone dry off a spoon
or sprinkled with sugar onto buttered Arnold white,
tasted no better dissolved in hot water
than the Pero that was served to us children at night;
the cranked, wall-mounted burr grinder
received one Christmas by my mother,
which woke me every morning all through high school;
buying whole Bokar beans “vigorous and winey”
in the black bag and puzzling the check-out person
because I did not want them ground up;
coffee ice cream from Grunnings in South Orange
(the peach in season and lemon were also divine)
was well worth the walk from Irvington and the half jog
all the way home in summer with my sister Judith;
a cup of coffee was like a “cone of silence”
absorbing the sound of bad news as well as good;
coffee cooked up in my father’s tall, shiny, aluminum percolator
(we were never permitted to scrub it clean),
which became my mother’s percolator when I was eight years old;
I remember comprehending quietly over a cup of coffee
brown-black and glistening like a coffin
that my dad would not be going to or coming home
from the hospital in an ambulance or taxi ever again;
I have been dunking bread in coffee all my life,
softening the crust and trying to decipher fortune
from the swirl of drying dregs at the bottom of the cup;
toasting with my husband over breakfast,
we clink our honeymoon Black Dog Café mugs
brimming with local roaster delights
and toast to luck, love and happiness,
on weekends at breakfast over rice cream cereal,
with melted sharp cheddar on top and
bright yellow turmeric-scented scrambled eggs;
remembering with gratitude, workers
who poke holes in soil, plant beans, sweat and harvest,
growing dreams and solace for people they don't know
more than half a world away…
lucy meskill

I credit my mom with making a coffee-lover of me, she made one hell of a cup, you could stand a spoon up in it, yet it went down easy as a smooth summer rain. I would rather do without, than drink a bad cup of coffee!

My husband and I are avid, yet moderate coffee drinkers, our three most favorite local Coffee roasters are: Small World Coffee in Princeton, N.J. , Rojo's Roastery in Lambertville, N.J., and Homestead Coffee Roasters in Upper Black Eddy, P.A. All three are quite different from each other and fantastic in their own distinct way. My favorites are: from Small World, Rocket Blend which is a very a smooth, clean, scrumptious eye opener; my favorite from Rojo's is Midwives Moonshine, a rich, delicious breakfast coffee with a slow jolt and steady energy burn; and last but not least my favorite from Homestead is their Steady Eddy Decaf, a wonderfully delicate yet deeply toasty evening blend.

Taking back our food...

2010-05-31T06:36:00.000-07:00

I don't know when exactly it started but it's been going on since long before this baby boomer was born. I'm guessing that our story begins at the turn of the last century, around 1900, when the industrial factory-farming machine was born. Right from the cradle they launched a campaign to separate food from the farm and cooking from the kitchen.

This began with advertising campaigns based on a culture of want. By making us want what we didn't have, their campaigns have managed to spin most of the world off it's emotional axis. Developing in us a desire for perceived convenience was key, also a craving for the "big three", as I call them: fat, salt and sugar. By producing foods overly saturated with the "big three", they have effectively destroyed our ability to taste anything else.

This is also where the food industry's giant carbon-footprint stems from. They have evolved us into a culture of waste, by overly complicating the process of producing and over-packaging this dream. These manufactured cravings and desires have been the fuel of their engine ever since. We have been eager to consume foods which have made us overweight, sick, addicted and emotionally unstable.

So how does this little history lesson all relate to gluten-free eating you may ask, well I'll tell you. At first when people were diagnosed with gluten intolerance they immediately had to learn how to feed themselves. This in most cases, unless you were rich enough to have someone else do your cooking for you, meant learning how to cook. There was not much convenience food to be had. The really scary thing to me is that, with approximately 1 in 150 people in the U.S. suffering from either full blown Celiac disease or seriously debilitating gluten-intolerance, the industrial food complex has targeted us as their next, new exploding market. I am shocked by how quickly the shelves in my local supermarket are filling with gluten-free products whose ingredient list you need a degree in science to understand. Just because the label says gluten-free, does not mean it's good for you. Opportunistic food giants banking on our laziness, are ready to pounce. They are planning to make billions of dollars from our inability or lack of desire to simply cook for ourselves. Don't get me wrong, I'm not saying don't by any pre-packaged gluten-free products. I am saying, be careful what you buy, look for short ingredient lists that do not rely too heavily on corn thickeners and all sorts of starches. Be sensible, eat mostly fresh, well-prepared real food supplemented, if you like, by gluten-free convenience foods like crackers, pizza crust etc.

Do not let carbon-guzzling food manufacturers carjack your food regimen by luring you into to the back seat while they drive your cravings. Becoming gluten-free is not a jail-sentence but a blessed opportunity to take back your food, take back your life, take back your taste buds, take back your health. I heartily encourage all my gluten-free readers to learn to experience the satisfying joys of cooking for yourselves and your families, you won't regret it.

Find out about local CSA's, locate a nearby farmer's market, go shopping and get cooking. It's really easy, if you just resolve to do it. Thanks for listening, have a beautiful gluten-free day!

Rhubarb Crisp with a twist...

2010-05-24T15:01:00.000-07:00

I won't bore you with all of the details--ok, just a few--about why I have been away from my gluten free blog for so long. Let me simply say that it began last Fall with a little (ha!) bout H1N1 Flu, which led to pneumonia, which led to some awful side effects from an antibiotic, then more long term side effects, then came the holidays, and then blessed Spring, with much gardening and writing, while also making lots and lots of Art along the way. The long and short of it is that I will be posting on a more regular basis. So, "Hi there!" I'm back, experiencing once again, delusions of readership with my 1,448 all time page impressions. Since I have always loved whistling in the dark... here goes...

This afternoon I was faced with a difficult choice between making dinner or dessert. Since fresh delicious Rhubarb in the fridge just won't wait, dessert won! I have based this gluten free Rhubarb Crisp on a recipe from Mark Bittman.

We love the Bitten blog around here--my husband and I--and his ethical approach to cooking. His recipes are simple, straight forward, honest and delicious. He has a, not-much-ado-about-something, humility that we really like. I had so much fun converting, subverting and turning this one towards the gluten free side of the force. I strayed from the Cinnamon camp and have spiced it more like a chutney. I hope you enjoy it!

Filling:
about 6 cups of local Rhubarb (the tart smell always makes me smile) cut into 1/2 inch pieces.
1/4 cup Sugar (I used Organic Domino sugar)
1 Tbsp. organic Lemon juice
1 tsp. organic Lemon zest
1/8 tsp. mild Cayenne pepper--add more, if you like heat

Topping:
3/4 cup Dark Brown Sugar
1 cup rolled oats (Bob’s Red Mill certified Gluten Free Rolled Oats)
1/2 cup Brown Rice Flour (also Bob’s Red Mill)
1/2 cup Millet flour (Bob’s Red Mill yet again!)
Pinch of Salt
1 tsp. ground Coriander
1/2 tsp ground Garam Masala
1 cup organic Pecans
8 Tbsp. softened butter (I love Lurpak brand for its low water content)

Preheat your oven to 375 degrees. Grease an 8x12 inch Pyrex baking dish with butter. In a bowl toss the Rhubarb with Sugar, Lemon juice, Lemon zest, and Mild Cayenne pepper (make sure that the pepper is well spread to avoid hot spots!) spread into baking dish.

Put the 8 tablespoons Butter in a food processor along with Brown sugar, Millet and Brown Rice flours, Coriander, Garam Masala and Salt, pulse until it begins to clump together. Add Oats and Pecans and pulse a bit more until combined.

Crumble the topping over Rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

*eco note: use what is left of your lemon as a sponge to bleach your cutting board--it removes rhubarb stains-- and clean your sink. I never compost a lemon until it is completely used up.

Thanks so much for stopping by and have an ever so beautiful day!

*My husband Dave worked late--and missed dinner--every night this week, not getting home from the city before 9:00PM. This Rhubarb Crisp was a godsend, it was the perfect--not too sweet, not too rich--snack for him paired with some Nancy's Yogurt.

the memory of wheat...

2009-09-06T17:10:00.000-07:00

old thinking by lucy meskill
the tyranny of cans
that lurk expired
at the back of cabinets
pushing forward
the scent of fear
like rotting carrots,
liquefied and brown
rising tidal from
the bottom of the bin;
remembrances
that live untouchable
under and behind
forcing joy like a jumper
onto a sliver of a ledge
like a jar of golden amber honey
that lurching under pressure,
falls out unexpectedly
and bruises our foot
when we open the door…

I'm cleaning cabinets today, beginning to take out, touch, sort and tend to the thousands of little things that own me. Cleaning the places that never get cleaned.

I'm thinking that it's time to change or at least wipe down with lemon or vinegar the shelves that house my glasses, dishes, pots, pans and utensils. I am certain that the crocks housing my wooden spoons, stainless utensils, cheese planes and the Lazy-Lucy pasta strainer need to be washed.

And how about the spice cabinet and jars that get handled with buttery or olive oil covered hands while I'm cooking. I'm standing in the middle of my kitchen, and everywhere there are things that I touch and move and use every single day that don't get cleaned nearly enough, although it seems to me that I'm always cleaning. Yup, I'm thinking " I work for all of my stuff as much as it works for me" I'm exhausted and I haven't even begun.

Here is the cabinet where I used to store wheat, all kinds of wheat. Wheat, the food I can no longer tolerate, is oddly enough, the yardstick by which I judge so much of what I now consume. Breads I bake: "almost as good as wheat" Pies and Cakes: "not nearly as good as wheat" Gluten-free store bought bread: "can't compete with wheat".

The striving of the gluten-free community to create "wheat like products" is frustrating. I want to let go of wheat, I want to get all primitive, revel in flat breads and interesting crumbly crackers and forget that "wheat the almighty", the symbol of hearth and home and hospitality, ever had a hold on me. I want to stop measuring my success by this thing that makes me feel so terribly ill.

I want to not feel the tug of gluten as I walk by a bakery in Manhattan. Lose the urge to bite into a crusty piece of French bread slathered in butter while slivers of crust fall like crisp rain. I know now how an addict really feels.

Today while cleaning my cabinets I would like to begin anew the purging of my wheat memory, that place where exaggerated and romantic images of thickened sauces, bread and pastries linger and entice. Today I will begin again to let go of wheat, one moment at a time...

Uncle George, the patron saint of little girls, songs and dishes...

2009-09-04T07:28:00.000-07:00

As soon as you could reach the sink, while standing on a stool, you were doing dishes in my family.

Every night we girls (there were no boys), would gather around the sink; someone would wash, others would dry and yet others put away. A game we often played after the dishes were done, was to blindfold ourselves with napkins and try to identify herbs and spices and foods by their smell. This game held endless enchantment for me and helped hone my olfactory sense to a high pitch.

Holiday Celebrations in our home meant people (lots of people), laughing, eating, singing and an unbelievably huge mountain of dishes, pots, pans and glassware. We would face this mountainous, messy party hangover with much sadness and trepidation, that much I can tell you.

Unless, of course, my Uncle George was in town; after meals, he would gallop into the kitchen and banish all of us girls with the whisk of a dishtowel that cut the air like a sword. We would sit in the dining room and listen while he washed, dried and completely put away every dish, pot and glass. He would vanquish, nosily, the after-dinner-dragon, whistling the whole time. Georgie's whistling would then turn into singing and everyone would join in. I can still hear all of those beautiful voices crooning old Irish songs, wartime love songs and show tunes.

The next morning amid the bustle for coffee, toast, eggs and rolls, we girls could hear my mother muttering "Now where ever in the world did that man put my...." It always took my Mother days to sort out where my Uncle had stashed all of her favorite kitchen tools. We would smile knowingly and sip our coffee in silence.

These Watermelon days are as sweet and fleeting as the softly slanting late summer sun...

2009-09-03T08:40:00.000-07:00

I love painting Watermelon...

I love serving Watermelon plain and simple...

I love eating Watermelon with Lemon...

I love eating Watermelon with Lemon and Basil...

Watermelon, I love everything about it...

The year of the big wind...

2009-09-02T13:14:00.000-07:00

My mother's grandmother Kitty O'Shaughnessy did not know how old she was. My mother told me that she knew that Kitty was born in the "year of the big wind" in Ireland and that was all she knew about her birth.

As a young girl the momentum of that big wind blew her over the wide, wild ocean from Ireland on a big boat and landed her right smack in the middle of Brooklyn, New York. She grew up and married an Irish brick layer, they had a daughter and named her Kate. My grandmother Kate was blind from birth and Kitty loved her girl right up. She taught her everything she knew and empowered her in a time when women were not easily empowered. Kate grew up under her mother's mighty wings.

Kate met my grandfather Walter at the Lighthouse International, a gathering place for the blind in New York. Walter was blind and made his living as a musician and piano tuner, the two fell in love, married and had my mother Florence and my uncle Walter. Their love was so strong that they adopted and raised another son Thomas.

Kitty was an ever present force of nature in their lives, their rock, their shelter in every storm, this woman who had survived the biggest wind that Ireland ever had and a trip across the ocean on a big boat.

This is a recipe that I have adapted to gluten-free from a traditional Irish Wheaten Soda Bread. It is deep and dark like Kitty's eyes, rich and delicious like her sense of humor and it's delicate crumb is light like her beautiful and giving heart. This is for you Kitty, Thank you from a girl who is so glad you were born.

Kitty's Buckwheat Soda Bread:

(I really do prefer and recommend Bob's Red Mill flours for this bread)

1/2 cup Buckwheat flour,
1 1/2cup Millet flour
1 cup Rice flour
6 Tbsp. Sweet butter
1 1/2 tsp. Baking Soda
1 tsp. Salt
scant 2 Cups of Buttermilk

~Mix the Buckwheat, Millet and Brown Rice Flours together in a bowl.
~Add the Baking Soda and Salt.
~Cut in the butter until completely worked into the flour.
~Add the Buttermilk and mix together gently. As with any quick bread, do not beat, knead or over mix the batter or the ensuing bread will be tough.
~Gather the shaggy mess into a loose ball and place into a buttered pie dish.
~Cut an x into the top of the loaf with the back of your knife.
~Bake in an oven preheated to 400 degrees for about 45 minutes.

This bread is wonderful when eaten warm right out of the oven. It is also quite scrumptuous cold or toasted and served with butter the next day. Utterly delicious when consumed with a cup of Meskill coffee "strong enough to stand a spoon on it's end" and that's a story for another day!

Have an ever so beautiful gluten-free day!

How sweet it is...

2009-08-13T07:30:00.000-07:00

With so many really great food blogs out there I feel a bit like a little kid sitting on a phonebook at the grown-up table. You see, I am really new to this whole computer thing, most of my career has been spent, cooking in and running, natural food establishments and being manager of an art supply, custom picture framing gallery. I have always loved serving people, providing healthy food and quality service and making a difference in someone's day. I work from home now, writing content for an online publication called Super Eco. I am happy to be able to write, make art, pursue photography and to chronicle my gluten-free journey in this blog, from my home. It makes me feel good to be lowering my carbon footprint by not burning gasoline every day to and from work. Also our 13 year old Boston Terror Max--aka Mr. French--loves having me home to throw toys for him all day long! I first discovered the internet via my sister jude who gave me her old Mac desktop computer, flickr was the first social network that I learned to navigate and I have made, over the years, some very strong and abiding friendships there. My love for photography and social networking has blossomed from that one simple, generous act.

I'll tell you about some things that you will find in my blog. I am converting my favorite recipes to gluten-free, I plan on self-publishing my own gluten-free cookbook. Most of my recipes will be meat free. I have nothing against sensible sustainable meat consumption, we eat meat about once a month or so. We purchase it only from local grass fed sources and when they run low, we do without. Because my husband and I feel strongly about living a low carbon lifestyle we do not support the industrial meat farming industry. We support local organic farms in season and buy close to home out of season. I do not eat sugar, honey, maple syrup or any other concentrated sweeteners, so all of my original recipes will have no sugar added. From time to time I will be including some recipes from my husband Dave who is a wonderfully gifted native cooking talent. His lovely gluten-free adapted dessert recipes will reflect his sweet tooth.

We love food, we feel that eating well and maintaining our health is a responsibility as well as a joy. You will find common sense advice and know-how, my own time tested short-cuts and more. I'll be sharing links to my favorite food blogs and recipes from my favorite chefs and food pundits. I look forward to sharing with you, have yourselves an ever so beautiful gluten-free day!

Gluten Free Pizza

2009-07-27T16:27:00.000-07:00

Welcome to No Gluten Eaten!

When I first started eating gluten-free, I couldn't imagine that there would be enough food to fill me up. Bread was my life long companion, It made me feel full, it made me feel safe. Give me a roll, some butter--lot's of butter!--a cup of dark coffee and I was good to go, because bread had my back! I had always struggled with my weight, being about 50lbs heavier than I wanted to be. I was in pretty rough condition right before going gluten free, over-weight, in pain and really out of shape. After being gluten-free for awhile, I lost over 40lbs and my pain and inflammation level decreased miraculously. I needed to build my stamina and muscles back into shape and find some comfort foods PDQ.

Developing an easy pizza was a must. After some trial and error I discovered GF brown rice tortillas. I like Food For Life brand best, doubled-up, they are a wonderful substitute for thin crust pizza. Dave says that this pizza is ridiculously delicious! On weekends we go to the local park and play some B-ball, it turns out that I am really pretty good at it, then back home to have a delicious, quick, easy, pizza and an iced-coffee. Being more active has made me feel strong again. I am breathing a lot easier these days, confident that there is enough food for me and my gluten-free sweetie to thrive on. I am so grateful for my life and the many wonderful, generous people in it.

We hope you enjoy our first online how-to video. Dave filmed these sequences on our flip camera. My husband Dave is an amazing cook, we love collaborating and inspiring each other in food and in life. We both hope that you enjoy it!

Recipe:

Apx. 64oz. fresh chopped, or two 16oz. cans, Tomatoes.
3 Tbsp. Cold pressed dark olive oil.
1 large Onion, chopped.
2 cloves Garlic, pressed.
1 large or two small Red Bell Peppers, chopped.
1/2 cup fresh or 1 to 2 tsp. dried Basil.
1 1/2 coarse Celtic salt
Ground Black or Red pepper flake, to your taste.
1 generous cup of halved, pitted Calamata olives.
One to two cups grated Melting cheese, I like Sheep milk Manchego cheese.
Fresh mozzarella slices, if you like.
Two lightly moistened, gluten-free Brown Rice Tortillas per pizza.

Any other topping that you like on your pizza can be added, I suggest that you precook or preheat any vegetable or meat toppings prior to adding because these pizzas do not spend much time in the toaster oven.

Enjoy!

a liberal sprinkling of compassion...

2009-06-05T03:14:00.000-07:00

Feeding ourselves involves so much more than just the food we eat. The mind body connection works both ways, our minds can be soothed by the foods we eat and our bodies can be soothed by the way we think. We are not broken because we can't eat gluten, just different!

For me gluten free eating has been one part of path from pain. I feel younger now than I did 20 years ago. I had everyday experienced body-wide pain, I used to single step down the stairs every morning holding on to the banister, just happy to achieve each new step. I had been hit by a car and was thrown about twelve feet while crossing a street in my twenties. I always assumed that I was still feeling the fallout from that event and would carry chronic back pain with me for the rest of my life. Luckily that was not the case, after going completely gluten free and building myself back up nutritionally, I am now relatively pain free!

Letting go of the thought and fear of pain was, for me, more difficult than letting the physical pain go. I would catch myself being very tight, feeling clenched in my body, as if waiting for the other shoe to drop. I now remind myself to breathe, to imagine the cells of my body rejoicing, to smile. I realize now that I am responsible for honoring and caring for my feelings instead of stuffing them and experiencing them as they blossom into pain in my body. A book that helped me a lot was The Divided Mind by Dr. John Sarno. In it Dr. Sarno talks about the mind body connection, the way our minds will try and protect us from difficult emotions like anger, by giving us pain and physical symptoms in our bodies as a distraction.

For me this journey is about more than becoming gluten free, it is about celebrating being gluten free. Feeling lucky instead of burdened, curious instead of scared, feeling empowered instead of helpless. Practicing the principles of Nonviolent Communication and mindful compassion towards myself and others has become a daily way of feeding my soul, in much the same way that eating a healthy gluten free diet supports my body. Compassion is a simple way to help ourselves, each other, our environment, our fellow beings and the whole planet.

Have yourselves a joyous, compassionate and beautiful gluten free day!

Ohhh nooo... not Oatmeal?!?!!!

2009-06-04T03:45:00.000-07:00

I had eaten a bowl of oatmeal in the morning every day for a very long time. When I stopped eating gluten, I stopped eating oats as well. Oats--because of possible cross-pollination with wheat--may contain measurable levels of gluten. I had always loved the--stick to your ribs--goodness of oatmeal. There are some growers who, in an effort to offer gluten free oats--grow their product in strictly oat dedicated areas, where they do not wind pollinate with other crops. Although I am still wary of them, luckily instead, I was able to fall in love with the creamy goodness of whole grain brown rice cereal. Arrowhead Mills Rice and Shine, and Bob's Red Mill Creamy Rice are my favorites, they fulfill my most primal porridge yearnings. "Sometimes I eats it lumpy, sometimes I eats it smooth but however I eats my brown rice porridge, it makes me want to groove!" Yum now for some breakfast!

a born again baker...

2009-06-03T10:03:00.000-07:00

I was a professional baker for years and it is only now, in retrospect, that I begin to realize, how badly inhaling airborne gluten was making me feel. It was for me, a double whammy, breathing and eating gluten. I thought that feeling physically exhausted and emotionally spent, and constant pain was a byproduct of hard work--silly me! Luckily, now I no longer bake with gluten for a living. Needless to say, I don't get anywhere near airborne gluten flours anymore. One of the first things I did, when I stopped eating gluten, was to completely purge my home of gluten and gluten related products, this included skin care products and cosmetics (yes, I'm a lipstick girl!). I was slightly depressed at this time because I love baking so much. It has been my goal since then, to make breads and baked goods--that do not taste like cardboard--with certified gluten free flours. I look forward to formulating, testing and sharing my successes with you. Have yourself an ever so beautiful gluten free day!

be careful, it's a gluten-filled jungle out there!...

2009-06-02T14:30:00.000-07:00

Before dining out I like to research the restaurant that I am planning to attend, I ring-up on the phone and speak to a knowledgeable employee about my restrictions/needs prior to arriving. If you think that this sounds like a pain, it is not nearly as annoying as questioning overly-busy waitstaff--who mostly do not know what is in the food--while they are working (I waitressed a lot in my youth, it is very hard work!). Or much worse than that, actually ingesting some incidental gluten. I inquire fully beforehand about their gluten free options, I also like to ask how they handle cross-contamination. This is also a good time to ask key questions about things such as flour thickened sauces and breaded foods. I even go so far as to try and decide what I will be eating--before arriving at a restaurant--so that I do not take up too much of my server's time. There is no reason not to be assertive--in a gentle way--when informing your server about things like "no croutons on my salad please", after all your health is at stake. I try not to be too hungry when arriving at an eatery, I am also careful to bring back-up snacks, just in case, because the bottom line is, I am responsible for feeding me. I always travel with some food in a very small cold-bag in my car or purse. Remember, when dining out gluten free, keep it simple; wholesome straightforward food with fewer ingredients, is sometimes the best choice.

Happy Gluten-free Dining!

Black-bean buritto goodness!

2009-06-01T12:06:00.000-07:00

One of my most favorite lunches is a delicious gluten free Black-bean Burrito. First I make up a tasty--not too spicy--re-fried Black-bean mix:

1/2 onion peeled and chopped medium small
1/2 red bell pepper cleaned and chopped medium small
2 tbsp. Olive oil
1/2 tsp. ground cumin

1/2 tsp ground coriander
1/4 tsp. ground turmeric
1/8 tsp. medium hot cayenne pepper
1/2 tsp. salt
2 cups of cooked mashed black beans

Saute the onion and red bell pepper in the olive oil until soft, then add the spices and the beans, stir well and heat completely through.

Assemble the following:
1 Gluten free tortilla ( I like Food For Life Gluten Free Brown Rice Tortillas)
Cheddar cheese slices
1/4 cup cooked millet
1/4 cup of the Refried black beans from above
about 6, 1 inch by 2 inch steamed Zucchini slices

First moisten the tortilla on both sides with a little water. Next place enough cheddar cheese slices to almost cover the tortilla and melt it gently--do not make the tortilla crispy--under a broiler. Then place the millet on top and spread it out. Place the black bean saute on top of the millet and spread that out. Arrange the zucchini slices on top of the beans and roll up your burrito. Start at one end and fold in the sides as you roll. Resist the urge to pile your fillings up too high, you will not be able to roll it up!

Enjoy and have an ever so Beautiful day!

Oh the pancake-ity joy of it all!

2009-06-01T08:30:00.000-07:00

Since I could no longer partake of my beloved bread, I needed to find a suitable substitute that would give me the carbohydrate boost that I needed and have the mouth feel of bread. I had lost about 40 pounds after giving up gluten and did not want to lose any more weight, I also wanted to build back up some of the muscle mass I had lost. Most gluten free breads available on the market, leave a lot to be desired and it seems that whenever commercial bakeries leave something like fat or gluten out of baked goods, they like to add in more sweeteners! Go figure? I do not cook or bake with sweeteners of any kind so you will find that all of my recipes will be sugar/sweetener free. The recipe that I will now share with you is the result of quite a bit of experimentation--Thank you Judith and Dave, for all of your taste testing!--and fulfills my craving for bread-like goodness.

I call them Sunrise Blueberry Buttermilk Islands!

Mix together in a medium sized bowl:
1/2 cup Brown Rice flour
1/2 cup Millet flour
1/2 cup Buckwheat flour
1/2 tsp. Baking soda
1/2 tsp. Salt
1 1/2 tsp gluten free Baking powder (Hain is good)
1 1/2 cups frozen Wild Blueberries

Whisk together in a separate bowl:
1 3/4 cups Buttermilk
2 medium Eggs, beaten
3 tbsp. melted Butter
1 tsp vanilla

Heat your griddle till water dances around on the surface. Mix the wet contents into the dry and stir gently till mixed completely--do not beat or over mix! Let the batter sit for about five minutes before cooking, I use a 1/3 cup measure of pancake batter for each pancake. Cook the pancakes till they begin to bubble a bit in the center--about 4 minutes, then turn and cook on the second side for around another 4 minutes. Cooking time may vary depending on the hotness of your griddle. Makes about 12 pancake islands.
*You may add sugar as an option to the dry ingredients for a sweeter pancake, I think about 2 tbsp. should do it.

Enjoy and have yourself an ever so Beautiful day!

breadaholic...

2009-05-29T14:04:00.000-07:00

I was always a bread girl, the crustier the better! Some of the fondest food memories from my childhood are of bread, and pastries. Living near Manhattan was like living near the capital of bread. I would eat at least six slices of bread or three rolls a day, pasta with any topping and buttery, crusty bread on the side and I was in paradise! I was craving the very thing that was making me sick. When I went gluten free I really mourned the loss of my very favorite food group, bread. This blog is a chronicle of my journey into gluten free living. Having been a chef for years, converting recipes is a challenge and a delight--most of the time--I really like the gratification of recreating my favorite comfort foods without the gluten. Thank you for visiting my blog and I hope that you find something useful here!

Gluten defined...

2009-05-29T11:46:00.000-07:00

Gluten is a term which comes from the Latin word for glue. Gluten--true to it's name-- is a sticky elastic mixture of proteins found in cereal grains like wheat, rye, barley, and possibly oats, that can lead to digestive disorders such as celiac disease.

My favourite Soup Stock

2009-05-29T09:52:00.000-07:00

4 quarts filtered water
2 scrubbed organic carrots, halved (cut off tops and bottoms)
1 bunch washed organic flat parsley (cut off about one inch of stem)
1 16 oz. can organic plum tomatoes (the tomatoes and the juice)
1 onion peeled and quartered
1 red bell pepper cleaned and quartered
2 cloves of garlic peeled
1/2 teaspoon dried Herbes de Provence
1 sprig of fresh rosemary
2 bay leaves
1 teaspoon coarse Fleur de Sel
5 whole black peppercorns
3 tablespoons olive oil

1. In a medium sized stock pot over medium heat combine the olive oil and onion, saute/sweat with lid on for about 3 minutes, add the water and all of the remaining ingredients then bring to a boil.
2. Turn the heat down to low and simmer for 45 minutes.
3. Cool the pot and ingredients in an cold water bath in the sink.
4. When cooled, strain through a heavy stainless conical chinoise, pulverizing the cooked vegetables with the wooden roller and pushing them through the sieve, this will add substance to your stock (you can compost the remaining spent vegetable pulp).
5. You will then need to decant the stock into 5, quart sized—I use glass Ball Jars—bottles or containers.
6. Freeze what you will not be using immediately, don't forget to date the top of the jar!