Posts Tagged: soy free

Noshed in a Book: Live or Die & The First Biography of Joan of Arc

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I added a surprise second selection for this particular Noshed in a Book post.  Most of the time, before I begin reading a book, I take some time to ponder the title and what it may or may not mean in relationship to the text.  Collections of poetry are no exception to this rule, and, I would have to say, heighten a stronger sense of my analytical self than prose.  Then of course there’s biographical books, which often–not always–follow a restrictive naming; the reader needs to grasp the purpose of the book immediately.  Oddly enough, reading Live or Die by Anne Sexton unfolded a series of poems that revealed the true meaning behind the title, but The First Biography of Joan of Arc–my surprise additional reading for this post–did not deliver on the title.  Titles are important, but maybe this was a lesson for me and us all that you can’t judge a book by its title, and if you do, expect to be surprised and don’t be disappointed if you’re not.  Let’s dive in!

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Live or Die by Anne Sexton

A series of poems that are organized chronologically, which for better or worse focus on our delicate relationship with not just death, but life as well.  My approach to poetry is one that is unpracticed because I tend to not read collection after collection, instead spreading out poetry collections over time.  Also, there’s a level of apprehension I have when reading poetry.  Each word is precisely chosen and I often fret about not giving due time to each poem and respecting its pacing and structure.  Anne Sexton’s writing is remarkable and flows and I didn’t once feel overwhelmed by the direction or pacing of her poems.  Just some of the topics Sexton touches on in this series are dreams, womanhood, death of love, death of literal life, mother and daughter confessions, and bones.  Here are a few excerpts that moved me.

 “Awake, I memorized dreams.

Dreams came into the ring

like third string fighters,

each one a bad bet

who might win

because there was no other.”


 

“I was tired of being a woman,

tired of the spoons and the pots,

tired of my mouth and my breasts,

tired of the cosmetics and the silks.

There were still men who sat at my table,

circled around the bowl I offered up.

The bowl was filled with purple grapes

and the flies hovered in for the scent

and even my father came with his white bone.

But I was tired of the gender of things.”


 

“Death’s a sad bone; bruised, you’d say,

and yet she waits for me, year after year,

to so delicately undo an old wound,

to empty my breath from its bad prison.”


 

“If I’m on fire they dance around it

and cook marshmallows.

And if I’m ice

they simply skate on me

in little ballet costumes.”

Additionally, I recommend checking out these particular poems in their entirety:  Mother and Jack and the Rain; Christmas Eve

The First Biography of Joan of Arc by Daniel Rankin and Claire Quintal

A book that is by no means a page turner, but by all accounts clear and concise in its diction, this text outlines the life of Joan of Arc–know as the “Maid”–a heroine of the fifteenth century who led and structured a siege in order to take back France from England during the Hundred Years War.  Only a teenager at the time of her leadership of the French Army–behind King Charles the VII–and at the time of her horrendous death–she was burned alive–Joan of Arc stands as a figure of bravery and as a trailblazing representative of the “YOLO” concept before it was ever a concept.  She lived her life for a purpose and broke through many class and gender barriers to be the figure she was for the people of her time and generations after.  This book, as I stated earlier, did not deliver on its title.  Maybe my expectation was too simplistic, but I wanted a straightforward description of her life up front with factual information pieced in categorically after this.  I feel like I have come to know more details about Joan from other sources over the years, but this book did a great job of outlining sources of materials and chronology.  Here are a few quotes from the texts that may intrigue you.

“You believe, gentlemen that because I am a woman, I do not know how to conceal a secret.  For your information I know every detail you have discussed.  Here I give you my pledge–I WILL NEVER REVEAL PLANS WHICH ARE TO BE KEPT SECRET.”


 

“The Maid has made use of magic and diabolic cunning.  She is a heretic.”


 

“For some time past it has been known to all and it is notorious that a woman who insisted on being called Joan the Maid, discarding the garb and vesture of the female sex, an act repugnant and forbidden by all law, a deed contrary to Divine Law and abhorrent to God, put on and wore men’s garments and likewise armed herself as a man.”


 

“As soon as her armor was made she put it on, went out into the fields of Poitiers with other armed combatants where she handled her lance as well or better than any man there.  She rode spirited chargers, the capricious ones that no one else dared mount without fear.”


 

“Without the presence of Joan of Arc it seems certain that the courage and stamina of the soldiers marching toward Reims would have dissolved into a speedy disaster.”

 

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Recipe Inspiration

As for edibles, I decided to make a piña collada smoothie.  This all started a few weeks ago, on a Friday evening, in the midst of pizza making.  All of a sudden I started thinking about piña colladas, and how I HAD to have one.  The Mr. and I started to scour the kitchen for all of the basic ingredients and had to improvise.  Let’s just say, after extra handfuls of ice and almond milk it was eventually edible. This culinary experimentation got me thinking about how I wanted to do this the right way, with or without the buzz.  Although it has been noted that Anne Sexton liked Dry Martinis and taking on the town with Sylvia Plath, I can’t help but feel she too would have loved the indulgence of a tropical treat every once in awhile, especially in the summer.  As for The First Biography of Joan of Arc, well, some of you may need something to liven up your day after this dry read and perhaps even have a lively discussion on women’s cultural icons with your gals.  Either way, enjoy the treat!

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Piña Collada Smoothie with  Mango (animal-product-free, gluten-free, soy-free)

Ingredients

  • 1 cup coconut milk (from a can)
  • 1/2 cup almond milk
  • 1 frozen banana
  • 1 heaping cup fresh or frozen pineapple
  • 1/2 cup fresh or frozen mango chunks
  • 1/4 tsp Madagascar vanilla extract
  • 1/2 -3/4 cup ice cubes
  • 1 full dropper of liquid stevia (or to taste)
  • Cherries(frozen or fresh) and dried coconut for garnish

Instructions

  1.  Pour liquid ingredients into blender first, then add frozen fruit, vanilla extract, ice cubes and the sweetener
  2. Blend well until creamy
  3. Garnish with cherries and dried coconut
  4. Enjoy in your favorite glass

Notes:

  • Spike at will with your choice of rum, or if you’re my husband and there’s not rum around, use whiskey (don’t get me started, haha)

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Poetry and history have a differing tone that’s unmistakable, but reading the voice of a strong woman followed up by reading about the voice of another strong woman, was both inspiring and empowering.   When you read these books, what tasty treats come to mind and what are some of your favorite Anne Sexton poems or excerpts?  Know any special factoids about Joan of Arc?  I can’t wait to hear from you all.  Share your #noshedinabook pics and thoughts and check out more Noshed in a Book posts.  Join me in my next reading selection, The First Bad Man by Miranda July.  And remember…bite responsibly!

Healthy Regards,

 

RAM

 

 

 

Noshed in a Book: Just Kids

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“I have vague memories, like impressions on a glass plate, of an old boathouse, a circular band shell, an arched stone bridge.”

Another sweet gift from a friend, Just Kids by Patti Smith made its way into my life a few years ago.  Once again–I’m sure you’ll hear this more and more out of me–I don’t know how I went so long without reading this book.  Taking in every sentence as if it were smooth poetry, Just Kids was like delicious ice cream on a hot summer day; you’re moved to gobble it down but you don’t want it to be over. I cannot say that I wanted to live inside of Patti Smith’s world, but I appreciated the books ability to transport the reader into her mindset about life, art, and how we view ourselves and our pursuits, both creatively and personally.   When I was in college I came across Patti Smith’s music and was immensely moved.  A little over a year ago, I had the privilege of seeing Patti Smith perform in a relatively intimate venue and she was incredible.  She was both humble and confident in her ability to jam the hell out!  As the audience, we couldn’t get enough; a motif I see in myself when it comes to her art.

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Just Kids by Patti Smith

A promise takes written form in this meditative and exploratory look into her–Patti Smith’s–early life and her close companion Robert Mapplethorpe, the celebrated photographer and creator of art in many forms.  The delicacy Smith takes with her words and the majesty she holds with her stories has me, still, in a state of awe with her writing.  I have no complaints about this book except that it had to end and begin with the sadness surrounding her dearest friend’s passing.  Smith remarks on her mistakes, but never dwells in the negativity that surrounded each event or transition in her life.  Her portrayal of her personal narrative and the necessity she places in not judging herself too harshly put me at ease.

“I felt a fleeting pang in my heart for I knew that innocent phase of our life had passed.  I slipped an envelope with the black-and-white shots of Woman I that I had taken at the Modern into my pocket but left behind my failed attempts at painting her portrait, rolls of canvas splashed in umber, pinks, and green, souvenirs of a gone ambition.  I was too curious about the future to look back.”

On finding yourself, not selling yourself.  I have this theory that every person has a part of their brain or heart that they put on clearance.  Some people have this clearance regularly and they’re defining who they are by selling themselves short, while others utilize only temporary mark-downs and then spring back to their full-price self.  Whatever sale-rack you tend to place yourself on, if at all, taking note of your shortcomings will only get you so far, and then you have begun to wallow in the self-deprecation and self-doubt.  What’s enlightening about Patti’s story is that while she certainly goes through trials, she never puts her whole self on sale.  She reflects on her moments of self-doubt and leaves it there.  Everyone–but I feel women especially–could use a little more shelving of their self-doubt and less liquidation.

“I bought stacks of books, but I didn’t read them.  I taped sheets of paper to the wall, but I didn’t draw.  I slid my guitar under the bed.  At night, alone, I just sat and waited.  Once again I found myself contemplating what I should be doing to do something of worth.  Everything I came up with seemed irreverent or irrelevant.”

“I craved honesty, yet found dishonesty in myself.  Why commit to art?  For self-realization, or for itself?  It seemed indulgent to add to the glut unless one offered illumination.”

On optimism.  Maybe a little positive thinking can help fill up your goodwill water balloon for life and splash it all over you and those lives for which you touch.

“The goodwill that surrounded us was proof that the Fates were conspiring to help their enthusiastic children.”

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As for edibles,  I decided to make my version of jelly doughnuts.  Smith’s reverence for this nom during a tumultuous time in her life, helped me see beyond the negative view we have of comfort eating.  It allowed me to see that connecting to food happens on many levels and we should respect this.  Also, there were times in Smith’s life when she had only day-old bread and a wilted head of lettuce to eat and share with someone else.  Paled in comparison to this experience is the indulgence of a jam doughnut.

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“Every Sunday I would take a long walk to a deserted beach café to have a coffee and a jelly doughnut, two things forbidden in a home regimented by healthy food.  I savored these small indulgences, slipping a quarter in the jukebox and listening to “Strawberry Fields” three times in a row.  It was my private ritual and the words and voice of John Lennon provided me with strength when I faltered.” [On being pregnant for the first time and staying with a healthy-living surrogate family.]

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Strawberry Jammin’ Doughnuts (animal-product-free, gluten-free, soy-free)

Plain Cake Doughnut Ingredients

[Inspired by this recipe]

  • 1 cup coconut sugar
  • 3/4 cup brown rice flour
  • 1/3 cup garbanzo bean flour
  • 1/2 cup potato starch
  • 1/4 cup arrowroot powder
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/3 cup melted coconut oil (a little extra on the side for oiling up your doughnut baking pan)
  • 6 tbsp unsweetened applesauce
  • 1 tbsp vanilla extract
  • 1/2 cup hot water
  • 1/2 cup powdered sugar plus some extra for sprinkling on top

Doughnut Instructions

  1. Preheat oven to 325°F
  2. With clean hands use some of the coconut oil that has been set aside and rub it on the doughnut baking pan in each crevice
  3. Sift all dry ingredients together in a medium-sized bowl to break down any large clumps.
  4. In a small bowl mix all liquid ingredients:  water, vanilla extract, applesauce, coconut oil
  5. Pour liquid ingredients into the dry ingredients and stir using bowl scraper.
  6. Fill each doughnut region using a tablespoon.  Make sure to fill it above the middle separation as to create a bottom for the doughnut.
  7. Bake for 8 minutes in the center of the rack, then turn the pan and bake for 7 to 8 more minutes or until the doughnuts are a golden-brown color.  Use a toothpick or fork to making sure it comes out clean.
  8. Let doughnuts rest in pan for 5 minutes, then flip over onto a cooling rack and allow to cool for 10 to 15 minutes.
  9. If serving immediately, place powdered sugar in zip seal baggie and place each doughnut in–one at a time–and gently shake around until doughnut is coated in sugar.  Remove and cool for above listed time (10 to 15 minutes).
  10. Once cooled, fill holes with strawberry jam. [I let it spill out, best eaten with a fork. :D]
  11. Using a sieve, sift some of the leftover powdered sugar over the jam and ENJOY!

Quick Strawberry Jam Ingredients

  • 1 1/2 cups strawberries (cleaned, rinsed, cut into quarters)
  • 2 heaping tbsp raw honey
  • 2 tsp balsamic vinegar

Jam Instructions

  1. Place all ingredients into saucepan and bring to boil over a medium-high heat.
  2. Stirring consistently until most of liquid has cooked out.
  3. Allow to cool before filling doughnuts.
  4. The mixture should become thicker and the strawberries will be mainly broken down.

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There are few people whom I can say I truly admire, but Patti Smith is one of them.  This book, much like her music, pushed me out of a rut and forced me to stand up on my feet and take a better look at my life and the world I live in, and I’m eternally grateful.  I had such a blast making these doughnuts–which we shared with friends–and it allowed me to feel a little more connected to her world.  What are your thoughts on Just Kids and jelly doughnuts?  Let me know in the comments section below and share pics of your #noshedinabook creations. Check out more Noshed in a Book posts to see what else I’ve been reading this year.  Join me for my next reading selection,  Salt:  A World History by Mark Kurlansky.  And remember…bite responsibly!

Healthy Regards,

RAM

Smith in other places:

Commencement speech

 Special site

Free listening

On Lou Reed

Off the Shelf

Edible Inspiration: Week 24

Images to explore from the week.

1)  Nature confetti.

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2)  Peeling beets, stained fingers and food prep.

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3)  This happened.  And yes, they were gluten-free, vegan, and soy-free.  And no, I didn’t eat them all. :p

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4) The copious amount of green onions we’ve had are slowing down, but these beauties made their way into some tacos.

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5)  First batch of homemade tortillas for the year! Best batch yet.

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Thanks for taking the time to look over this week’s Edible Inspiration.  I can’t wait so see some of your pics. #edibleinspiration  And remember…bite responsibly!

Healthy Regards,

RAM

Splendid Springtime Spaghetti with Toasted Seeds

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Good Day Everyone,

Happy Vernal Equinox !

Springtime represents so many things in our society, that it’s hard to overlook this major transitional period–and subsequently positive alteration to the environment–by way of beautiful blooms, pollination and the beginning of a new growing season.  Spring washes over us all and makes way for sweet morning reads by a window and fresh spring salads to compliment the change of weather.

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As March settles in, I am finding my time being stretched in different directions and all I can think about lately is savory goodness to satisfy my longing to stay nourished through the busy days of work and creative projects. This recipe revealed itself one late afternoon while I was alone in the kitchen and peeking into our refrigerator for what we had “in stock” at the time.  These are the moments I enjoy most in the culinary experience because my imagination stands a chance.  Have you ever heard that we all like a range of options, but if you present too many, we’re less likely to come to a solidified choice?  Well on this particular afternoon, we were just scant enough in the produce department that is our kitchen, that I felt a happy inclination towards this vibrant and delicious spaghetti dish.

I  knew I wanted pasta, but mother time had not gifted enough to me in this instance to warrant making it from scratch.  However, I was able to use Tinkyada spaghetti noodles and they were just what I had in mind.  I wanted a noodle I could wrap my fork around and spaghetti, along with farfalle, remind me of Spring!  Also, I wanted to–as I’m sure most of you know about me–balance color, but I did lean on the green end for this dish.

I wanted to balance the semi-soft nature of the dish with something crunchy, and after cutting open the butternut squash, I was in luck; seeds!  I decided to combine the butternut squash seeds with the other three you’ll see listed below to make a nice crunchy medley.  Honestly, I initially wanted these roasted, but I went with toasted and I was pleased with the results, however I recommend trying both ways.  Additionally, I did not hull the butternut squash seeds but ate them as they are.

The peas and the butternut squash balanced their sweetness and semi-savory nature perfectly and will dance on your palette with divine texture and pleasure.

Take a moment this spring to appreciate the colors nature offers, appreciate the remainder of veggies nestled in your fridge and prepare yourself a happy Spring sketti!

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 Splendid Springtime Spaghetti (gluten-free)

Ingredients

  • 1 package gluten-free spaghetti (I used the Tinkyada brown rice kind, but the quinoa pasta is great too!)
  • 1/2 cup green peas (fresh or frozen)
  • 5 or 6 sun dried tomatoes (cut into strips and re-hydrated if purchased dried–boil water and place dried tomatoes in hot water after removing from heat; soak for 10 min.)
  • 7 or 8 thin slices of purple onion (cut in half, and separate into slivers)
  • 4 white mushrooms (cut into thin slices)
  • 1 bundle of flat leaf parsley(leaves and majority of stems minced)
  • 1 1/4 cup red kidney beans (cooked and drained)
  • 6 or 7 glugs extra virgin olive oil
  • 1 tsp Spanish paprika
  • 1 tsp garlic granules
  • 4 garlic cloves
  • 1 tsp dried marjoram
  • 2 tbsp lemon juice
  • Salt to taste

Ingredients (toppings)

  • 1/2 medium to large butternut squash (roasted strips)
  • A couple of glugs extra virgin olive oil
  • 1/4 tsp salt
  • A few shakes or cranks black pepper
  • All butternut squash seeds from cut squash (rinsed well and partially dried–either toss pulp or use for compost)
  • 2 tbsp pumpkin seeds (raw; optional)
  • 2 tbsp sunflower seeds (raw; optional)
  • 1/2 avocado (per person, thin slices)

Instructions  (butternut squash)

  1. Preheat oven to 375ºF
  2. Rinse and peel squash and chop off bottom and top
  3. Slice in half through the vertical perimeter and then use seed scooper or large spoon to scoop out seeds  and pulp
  4. Place seeds into a bowl reserving them for the seed mixture topping (see above)
  5. Cut  squash into 1/2 inch thick strips, about an inch and a half long
  6. Place squash strips in medium bowl and cover with a couple of glugs olive oil, salt and pepper
  7. Toss squash with hands until it is lightly coated with oil, salt and pepper
  8. Distribute squash evenly on baking sheet and bake for 30 to 35 minutes (flip half-way)
  9. Once baking is complete, place aside

Instructions (pasta dish)

  1. Begin by prepping all veggies
  2. Boil enough water to be able to submerge entire pasta amount (I break pasta in half); salt pasta once pasta is added.  Cook 10 – 15 minutes or until pasta is al dente.  Gluten-free pasta can get mushy very easily, that’s why you want it to be slightly undercooked or perhaps this is your taste
  3. Drain, rinse and place pasta back into sauce pan or pot
  4. Add olive oil and all spices and marjoram to cooked pasta
  5. Add all veggies except butternut squash
  6. Mix well, but gently so as to not tear apart the spaghetti
  7. Add lemon juice and salt to taste and stir
  8. Keep over a very low heat to warm until the next step is complete
  9. In a bowl, mix together all seeds, extra virgin olive oil, salt and pepper (lightly coating seeds)
  10. In a dry skillet, over medium heat, add seeds and toast until golden brown (note:  add the sesame seeds toward the end of the toasting process as they will brown much faster than the other seeds)
  11. Serve pasta in bowls and place butternut squash slices on top, then fan out avocado slices and finally sprinkle with seed mixture
  12. Serves:  Approx. 4 people
  13. Enjoy out on the patio, your front steps or in whatever immediate outdoors area you have and I recommend following this meal (15-30 minutes later of course :p) with a kombucha!

splendidspringtimespaghetti5I hope you all enjoy this meal and please let me know your thoughts and experiences welcoming Spring.  And remember…bite responsibly!

Healthy Regards,

RAM

Podcast # 1: Cinema Cuisine: England – Withnail and I

Gif Courtesy of:  http://emptyandsmoking.tumblr.com/

Gif Courtesy of: http://emptyandsmoking.tumblr.com/

Hello Everyone,

About two years ago (although I think in the pc we said one, but it has been almost two) my husband and I began a fun ritual on Fridays called ‘Foreign Film Fridays’, wherein we would choose a country, a film to represent that country–whichever one of us was in charge of picking the country and film, would prepare a meal representative of that country.  It was such a blast, but as our schedules grew busier, Foreign Film Friday sadly fell by the wayside.  You all will be happy to know, it has been reincarnated, but on Sundays!  So, we lost some lovely alliteration, but we gained a more relaxing day, with more time to prepare.  Also, I do the cooking/preparing and we are going to alternate picking the country/film.  One of Matthew and I’s biggest passions in life is film, and we both have a deep connection and fondness for food.  This podcast has allowed me another way to connect food to all of you out there.

I’m very happy to introduce my very first podcast and even more pleased that I’m launching it in conjunction with connectabite.  Please, be forgiving when you listen to it as this is our first ever time to attempt this, and though we’re both avid podcast listeners ourselves, there is certainly a separation in action of something you love.  Needless to say, here it is!  I hope you enjoy and I’d really like to start a dialogue about what you hear.  Tell me what you don’t like, what you do like, was it funny, was it awkward, could you understand what we’re saying, did you appreciate our commentary, etc…

CLICK HERE: –> (right click here) Cinema Cuisine Ep.1 – England

Below you’ll find the recipes to the meals I created, plus sources to some of them.  I hope you will join us in foreign film connecting and food and share with me  your experiences, recipes, ideas and so forth.  I’d love to chat about it all!  Maybe some of you have recommendations?  Enjoy both listening to the podcast and preparing these recipes, and remember…bite responsibly!

Gluten-Free Orange Pecan Scones

               Recipe inspired by Alex Jamieson

INGREDIENTS

  • 1 1/2 cups of almond flour
  • ½ cup unsweetened coconut flour
  • 1/4 tsp of sea salt
  • 1 tsp of baking soda
  • 1 egg replacer (could also substitute ground flax or chia seeds)
  • 2 tbsp of maple syrup
  • 2 tbsp freshly squeezed orange juice
  • Zest from one organic orange
  • 1/2 cup & 2 tbsp unsweetened almond, coconut, rice or other plant-based milk ( I used almond)
  • 1/2 cup chopped pecans (I broke them into pieces with my hands rather than processing them in any way)
  • ½ cup raisins (you could also substitute another dried fruit)

INSTRUCTIONS

  1. Preheat oven to 375 degrees, and line a baking sheet with parchment paper.
  2. In a large bowl, mix together dry ingredients: almond flour, coconut flour, sea salt, and baking soda.  Take special care with the coconut flour as it will want to clump together.  Use a fork and sift through large bulges.)
  3. In a medium bowl, whisk together the egg replacer, maple syrup, orange juice, zest, and milk.
  4. Pour the wet ingredients into the dry ingredients and mix until blended thoroughly. If the dough seems too dry and isn’t sticking together, use another tablespoon or two of milk.  Dough should feel almost spongy.
  5. Dump in the pecans and raisins.  Then wet your hands to evenly distribute the nuts and dried fruit through the dough.
  6. Use an ice cream scooper to scoop out evenly sized scones and place scones on a parchment lined baking sheet and gently press down to flatten to 1/2 in thick with palm.
  7. Bake for 10 minutes or until the tops are golden brown, and allow to cool for a few minutes before serving.

NOTES

  • These are slightly crumbly scones but have a nice density.  They aren’t as heavy and thick as I was used to, but they are gluten-free, thus for what they are, fantastic!  I was so fretful the entire time I was making them/they were baking, that they would turn out flat and fall apart because there is no fat, and for must scones that a key ingredient, but these were only slightly crumbly as I mentioned and had the most divine flavor.
  • We enjoyed these with a hot cup of English Breakfast tea and the combination was superb!
  • I have a few ideas on how to improve/perk up the recipe and someday I’ll post my newest re-creation.
Orange Pecan Scones (gluten-free, vegan) © ConnectaBite 2013

Orange Pecan Scones (gluten-free, vegan) © ConnectaBite 2013

British Beetroot Salad

INGREDIENTS

For Salad

  • romaine lettuce (cleaned and chopped)
  • two medium beets (washed, peeled, and cut into small triangular wedges then cooked until tender, yet firm to form)
  • green peas (portion size is up to you, I’m a sprinkler/dumper)
  • two green onion (diced at an angle into 1/4 inch pieces)

For Dressing

  • 1 cup filtered water
  • 1/2 cup raw sunflower seeds (previously soaked-about 6-8 hours, and rinsed)
  • 3 tbsp freshly squeezed lemon juice
  • 2 to 3 tbsp dulse
  • 3 to 4 tbsp (or more depending on your taste buds) Organic horseradish mustard
  • 1/2 tsp salt (or more depending on your taste buds)
  • freshly crushed black pepper to taste
  • onion granules to taste
  • 2 garlic cloves (peeled)

INSTRUCTIONS

  1. For Salad:  layer as follows – lettuce on the bottom, followed by green onion, peas, and top with whatever amount of beets sound yummy to you
  2. For Dressing:  in a high powered blender, add to blender all ingredients starting with water, seeds, lemon juice, then horseradish mustard, and so forth.  Blend on low and increase to high until a thick, white creamy sauce is before your eyes.  Do a few taste tests to make sure it’s just right for you.  The dressing should resemble the ubiquitous ‘Ranch’ dressing that so many love.  Drizzle dressing over salad. Enjoy before main entrée.

NOTES

  • You’ll have plenty of leftovers if you’re making this for just two, enjoy this delicious salad for a few days.  Store the dressing in a clean glass jar.
British Beetroot Salad w/ Raw Sunflower Seed Horseradish Dressing © ConnecaBite 2013

British Beetroot Salad w/ Raw Sunflower Seed Horseradish Dressing © ConnecaBite 2013

Lentil & Mushroom Shepherds Pie

               Recipe inspired by Susan Voisin (via Nava Atlas)

INGREDIENTS

  • 8 medium golden yukon potatoes
  • olive oil to taste (for potatoes)
  • 1/2 cup rice milk (rice/quinoa blend-unsweetened)
  • Salt to taste
  • 2 tablespoons grape seed oil or coconut oil*
  • 1 large onion, finely chopped (I used white)
  • 2  large cloves garlic, minced
  • 6 ounces baby bella mushrooms
  • 1 cup cooked brown lentils (creates about 3  to 31/2 cups cooked lentils with a little of their cooking liquid)
  • 1 to 2 tablespoon reduced-sodium, gluten-free tamari (fermented soy sauce)*
  • 1/4 to 1/2 tsp paprika
  • 1/4 to a 1/2 tsp coriander
  • 1/4 tsp turmeric
  • 1 tsp dried parsley
  • 1/2 teaspoon dried thyme
  • Freshly ground pepper to taste
  • 3 tablespoons arrowroot
  • 8 to 10 ounces baby kale leaves
  • cooked millet, maybe a day or two old

INSTRUCTIONS

  1. Dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
  2. Mix together olive oil, potatoes and some salt (to taste) then add the milk and mash until fluffy. Cover and set aside until needed.
  3. Preheat the oven to 400 degrees.
  4. While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.
  5. Add the lentils and their liquid and bring to a gentle simmer. Stir in the tamari (optional) herbs and spices. Cook for 5 minutes while stirring gently, then letting the mixture rest to disperse flavors. Combine the arrowroot with just enough water to dissolve in a small container. Stir into the lentil mixture.
  6. Add the kale in small handfuls, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
  7. Lightly oil a 2-quart casserole dish.  Distribute the millet on the bottom of the dish. Pour in the lentil mixture evenly, then spread the potatoes evenly over the top.  The potatoes should spread almost as if they were thick frosting.  Spread with a spatula/bowl scraper.
  8. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes–to set–then serve.

NOTES

  • This would be especially tasty with a British inspired onion gravy–vegan and gluten-free of course, but I didn’t make one this time.
  • Also, I was so anxious to try this dish, I didn’t let it set for the 5 minutes initially, but the next day when we had leftovers, oh, so yummy!

shepherd'spie

English Mushroom Lentil Shepherd’s Pie © ConnecaBite 2013

 

Also, I thought you’d want to know we did indeed record this on a Sunday, but editing and the like took a bit longer.  :p

“Isn’t it stimulating, getting back to a basic sort of life for awhile?  Surrounded by trees and nature, one feels a glorious stirring of the senses, a rejection of poisonous inhibition, and a fecund motion of the soul” – Monty, Withnail and I

 

 

 

 

 

 

 

YOWZA! Hilary’s Eat Well Burgers Own

Food is fantastic.  I enjoy cooking more than most other tasks, but there are occasions where the love and I both just aren’t feeling the cooking vibe. Perhaps it’s because of over-strained schedules or maybe even a true lack of ambition and creativity that day to come up with a fully nutritious and tasty meal.  And though I try very hard to always have my freezer prepared for just these moments, this doesn’t always happen.  More importantly,  when a bout of supineness kicks in I like knowing there are products I can support that are both quality, conscious and convenient.

Let me begin my first food review with Hilary’s Eat Well veggie burgers because, well…I just ate one last night.   Though I’ve tried these burgers once before, and it’s rare that I like something MORE the second time around, these burgers are tasty to the max!

Veggie Burger Breakdown:

  1. Cost:  Two patties come in one bag with a Net. Wt. of 6.4oz at a cost of $4 to $5.
  2. Types:  There are two = The World’s Best Veggie Burger (sort of like the ‘original’) and the Spicy Green Chili Adzuki Bean Burger (if you’re in the mood for a bit of zippidy doo da in your burger).
  3. Ingredients:  What these burger will not contain and with clearly marked certifications = No Gluten, No Dairy, No Soy, No Corn, No Yeast, No Eggs, No Nuts, NOT genetically modified, No indication of being processed near or on equipment that MAY have contained these items.
  4. Packaging/Environment:  Though the burgers come in plastic it is marked as ‘Biodegradable Film Earth Aware’.
  5. Preparation:  5 different methods specified on the back with simple instructions; Toaster, Oven, Pan Cook, Grill, Microwave.
  6. Nutritional Facts:  (basics)  1 serving  = 190-200 Calories, 6-7 grams of fat, 380 mg of sodium, 4-5 grams of dietary fiber, 0 grams of sugar, 4-5 grams of protein

My First and Final Impressions and Reflections:

  1. Cost:  Now, for the average grocery shopper/consumer this price may seem outrageous, but when considering what these yumtastic patties have going for them, they are worth every penny.
  2. Types:   Considering the meticulous nature and audience of this type of food, I think having two choices is perfect.  Too many choices is overwhelming and as a benefit to the branding of these burgers, both taste amazing.  The Adzuki Bean Burger is full of robust flavor that make your mouth water and your other senses do the cha-cha in excitement!  The World’s Best burger is the perfect choice for dressing up your palate with your own condiment and side veggie picks.
  3. Ingredients:  Beginning with water makes my dimples show because it’s clear these products are first about clarity in their ingredients. Water is kindly followed by one of my favorite grains as of late, organic whole millet.  Most importantly millet is gluten-free, and alkalizing in your body, digests easily and so much more!  Quinoa, coconut oil, sweet potatoes…yes, yes, yes!  As I have previously mentioned quinoa is our soldier grain, at the front lines saying “I won’t back down, I’m a complete protein too!”  Coconut oil is a medium chain fatty-acid that our body can easily break down and convert into happy energy!  What more can I say?  The list goes on-and-on, but know that with every bite you’ll be food paring properly and bringing your body to a safer and happier alkaline state.
  4. Packaging/Environment:  I pay attention every time I do happen to buy ‘processed foods’—which these burgers technically are to some degree because I didn’t whip it up in my kitchen—and how they are packaged.   I don’t like knowing I am contributing to excessive land waste and non-decomposing matter build-up.  The bags these burgers come in are a step in the right direction and this company pays attention to coming full circle with living a connected life.
  5. Preparation:  I like to pop mine in the toaster for a crisp patty that uses very little energy and strays from radiation.  Tummy growls.
  6. Nutritional Facts:  As a rule, I generally don’t fret over calories and for no other reason than if I am eating a whole foods, plant-based diet, paying attention to the order of my foods and embracing all the right fats, I feel happy and secure about my body.  This company uses Real Salt in their ingredients, which contain numerous amounts of trace minerals which our bodies need for ideal functioning.  Favorable amounts of b-complex and iron please me as well.
  7. Taste & Use:  These burgers are full-flavored with definite umami and a base consistency that holds them together well. They aren’t greasy or chalky with any particular overwhelming flavor, there is simply balance.  Although I paired them with a gf English Muffin and veggies, these burgers can be used in an assortment of ways in your own creative dishes.  They are absolutely scrumptious!
  8. Company:  Hilary’s falling under the parent co. Drink Eat Well Inc. is more than acquainted with environment and sustainable procedures which makes me feel even better about consuming their burgers.   Check out the site for more details about the team working for Hilary’s

 

Take Away:  So much of our daily routines are centered around eating.  I say in recognition of our bodies and their connection to nature, pay attention to where your food comes from and choose Hilary’s Eat Well veggie burger when you’re in a bind.   Acknowledge that each aspect of this nourishment comes full-circle with green and cruelty-free commitments.

And remember…bite responsibly!

 

Healthy Regards,

~RAM~