Life is Recipes

Salvestrols

2011-12-27T14:51:00.000-08:00

Salvestrols are part of the fruit and vegetable immune system that guard against fungal attacks. This is why we only find them in those species subject to fungal damage. These include:

Strawberries
Blueberries
Raspberries
Grapes/Raisins
Black Currants
Blackberries
Cranberries
Apples
Pears
Broccoli
Cabbage
Artichokes
Bell Peppers
Avocados
Watercress
Asparagus
Eggplants

A hazard to pesticide use including anti-fungal agents on plants is that those plants will not need to activate their own Salvestrols. When we ingest these foods that have been treated with fungicides, we lose the benefit of the Salvestrols- they are not present. Eat only the organic version of the foods listed above whenever possible. They will guard your body against Candida.

GF Chocolate Chip Cookies

2011-11-25T19:15:00.000-08:00

These cookies are delicious and easy. Make a large batch and freeze/refrigerate half for later. I like to use Pamela's flour blend, but any blend will do.

24 oz Pamela's baking and pancake mix*
1/2 c butter
1/3 c olive oil
2 eggs
3/4 c raw sugar
1 1/2 c chocolate chips
1 tsp vanilla

Pre-heat oven to 350˚F. Place a layer of parchment paper to cover a cookie sheet. Mix together flour blend and chocolate chips. In a separate bowl, cream the butter and sugar together. Add olive oil, vanilla and 2 eggs. Mix well. With an electric mixer or by hand, blend wet and dry ingredients together. Form into 1" balls. Place on cookie sheet. Bake for 10-12 minutes until tops are lightly brown. Cool on a wire rack. Makes 45 cookies. Enjoy!

*If making your own flour blend, use rice, tapioca, and sorghum flours with 1/2 tsp salt and 1/2 tsp baking powder

Radiate Love Congee

2011-04-24T18:03:00.001-07:00

In light of the nuclear tragedy in Japan and the subsequent radiation that is being dispersed around the globe, even though in small amounts, many sensitive individuals are feeling the impact in various subtle ways. Personally I am increasing the amount of mushrooms and seaweed in my diet. Here is a lovely congee, a thick rice soup like porridge, that can be eaten at any meal of the day.

Ingredients:
4 T sushi rice
4 c water
1 tsp salt
1/2 c shiitake mushrooms, chopped
3 carrots, chopped
1/2 c chopped wakame
garnish: 1/2 c chopped dulse
1 T miso mixed with 4 T hot water

In a saucepan, add all ingredients. Bring to a boil, then simmer for 1 hour.
Garnish with dulse and add the miso to the congee.

Yogurt Smoothie

2011-03-17T10:03:00.000-07:00

This is a great smoothie that is supplemented with brewers yeast which is high in B vitamins and soy lecithin which is needed for cell membrane flexibility. Lecithin also acts as an emulsifier to help digest fats.

Ingredients:

2 bananas
6 strawberries
1/4 c blueberries
1 tsp raw honey or maple syrup
1 T soy lecithin
1 T brewers yeast
1/2 c plain yogurt

In a blender, add all ingredients and mix until smooth. Enjoy!

Miso Maca Marinara

2011-02-15T06:34:00.000-08:00

Lepidium meyenii, known commonly as maca, is a native plant to the Andes of Peru. It is used as a root vegetable (similar to a radish or a turnip) and medicinally is considered an endocrine system adaptogen. On top of that it smells and tastes delicious. I've combined it with miso and turmeric for an unexpected twist on the traditional marinara sauce.

Ingredients:
2 c marinara sauce
1 T miso dissolved in 4 T boiling water
2 tsp maca
1 tsp tumeric
1/2 tsp dill
3 T butter

Combine all ingredients in a medium saucepan. Heat to a simmer, cover and cook for 20 minutes. Serve with pasta or rice.

Eggplant Radicchio Soup

2011-02-15T03:13:00.001-08:00

Radicchio is the leaf of the perennial chicory plant (Cichorium intybus, Asteraceae). It has a nice bitter and spicy taste, which mellows when it is added to soups or roasted. This soup is warming for the winter months. Radicchio's bitterness is a tonic for the liver. I steam the cauliflower and eggplant beforehand, but you can surely add them in uncooked. (In which case, increase the cooking time to 90 minutes.)

Ingredients:
4 c water
1/2 c cubed, steamed eggplant
1/2 c thinly sliced radicchio
1/4 c steamed cauliflower
1/4 saurkraut
1 tsp salt
pepper to taste
2 T mellow white miso dissolved in 1/4 boiling water

Add all ingredients except the dissolved miso to a medium saucepan. Bring to a boil, turn down the heat and simmer 1 hour. Turn off the heat and stir in the miso mixture.

Serves 3.

Coconut Kale Stew

2011-02-15T03:13:00.000-08:00

Coconut is high in medium chain triglycerides (MCTs). MCTs do not require bile salts for digestion and are a great source of energy. They are found in coconut oil, palm oil, and butter.

Ingredients:
2 tsp olive oil
1 onion
3 c chopped raw kale
15 oz can of coconut milk
3.5 oz shiitake mushrooms
4 oz sliced tempeh
8 oz cubed salmon (baked or canned)
1/2 tsp salt
pepper to taste

Over medium high heat in a heavy bottom pot, add oil and onion. Stir until onions are translucent. Add tempeh, salt, pepper and fry with onions for about 5 minutes. Add mushrooms and kale. Saute another 5 minutes. Then add coconut milk and salmon. Cover the pot with a lid and simmer over medium low heat for 30 minutes. Serve with jasmine rice.

Creamy Dill Hummus

2011-02-15T03:08:00.000-08:00

This hummus is great as a dip for veggies or crackers.

Ingredients:
15 oz can of chickpeas
1 T tahini
the juice of 1/2 of a lemon
3 T water
3 tsp olive oil
1/2 tsp salt
1/2 tsp dill
1/4 tsp pepper

Combine all ingredients together in a blender. Pulse until smooth.

Nervous System and Digestive Tonic

2011-01-31T14:37:00.000-08:00

Yet another tea blend, this time the herbs included tone the nervous and digestive systems. chamomile and skullcap are mild sedatives, lemon balm is known for its antiviral, antibacterial, and sedative properties, nettle is an adrenal and digestive tonic, anise and peppermint act as a digestive aids.

Ingredients:
3 parts chamomile
2 parts nettle
1 part skullcap
1 part lemon balm
1 part peppermint
1 part anise

Mix all herbs together in a large bowl. Store in a paper bag or glass jar. Label the container with the date and the ingredients.

To make the tea:
Add 2 T of the herb mixture to a quart canning jar or add 1 tsp of dried herb mixture per cup. Pour boiling water into the jar or teapot. Cap and let infuse for 1-2 hours. Strain herbs and drink. Any leftover prepared tea may be stored in the refrigerator for up to 36 hours.

Female Moon Cycle 2011 Calendar

2011-01-31T12:36:00.001-08:00

Hello Ladies

Here is a Moon Cycle for the year 2011.

Directions: Draw pink or red circles over the days that you bleed each month. Keep track of your own inner cycle as you relate to our mother THE MOON.

Click image for larger printable version.

Enjoy!

Liver Tea

2011-01-31T08:14:00.000-08:00

I'm now interning at Flower Power, a beautiful little herb shop in the East Village that has been around almost 20 years. I have the opportunity to get to know many different herbs. Here is a bitter tea that is protective and antispasmodic for both the liver and gallbladder. This is for a 2 1/2 oz batch that will last about a few weeks.

Ingredients:
1/2 oz wormwood
1/2 oz celandine
1/2 oz caraway seeds
1/2 oz peppermint
1/2 oz lemon balm

Mix all herbs together in a large bowl. Store in a paper bag or glass jar. Label the container with the date and the ingredients.

To make the tea:
Add 2-3 T of the herb mixture to a quart canning jar. Pour boiling water into the jar. Cap and let infuse for 2-6 hours. Strain herbs and drink. Any leftover prepared tea may be stored in the refrigerator for up to 36 hours.

Kasha Breakfast

2011-01-28T06:49:00.000-08:00

Kasha or buckwheat groats are technically a fruit. They have an inherently different effect on the body than traditional grains which are mostly cereals and grasses. The fruit of buckwheat is an achene. Achenes contain a single seed that nearly fills the pericarp (the fleshy part of the fruit), but does not adhere to it. This porridge is a nice alternative to cream of rice or oatmeal.

Ingredients:
1 c kasha (buckwheat groats)
1 egg
2 c boiling water
1/4 tsp salt
1 T butter or olive oil
garnish:
black pepper or maple syrup

In a small bowl beat the egg. Add kasha and stir until well coated. Pour mixture into a medium saucepan set to medium high heat. Stir constantly for 2-3 minutes until egg dries slightly and kernels begin to separate. Add boiling water, salt and butter. Turn down the heat to a simmer, cover and let steam for 7-10 minutes. Garnish with pepper (for savory) or maple syrup (for sweet).

Blueberry Banana Muffins

2011-01-26T10:07:00.000-08:00

These muffins are great for snacks, breakfast, or dessert. This recipe was inspired by my sister Genevieve Sherrow's recipe "The Blue-est Muffins" in her gluten-free cookbook called Gluten Free Warrior.

1 1/2 c gluten free flour blend
2/3 c sugar
1/2 tsp baking soda
1/4 tsp sea salt
2 T olive oil
1 egg
1 c milk with the juice of 1/2 of a lemon
1 banana diced
1/2 c blueberries

Preheat oven to 350˚F. Grease muffin trays or fill with parchment paper cups. Mix dry ingredients together in a medium bowl. Combine wet ingredients in a separate bowl except for the fruit. Then add the wet mixture to the dry mixture. Next fold in the blueberries and banana. Pour into muffin tins about 1/4 cup per muffin. Bake for 20 minutes or until tops are golden brown.

Festive Rice

2010-12-30T16:08:00.001-08:00

Today was yet another great Food Not Bombs day at Maria Hernandez Park in Bushwick. We made a delicious vegetable stew and festive rice. I hope you enjoy. This makes a lot!

Ingredients:
3 cups of rice
6 cups of water
4 pints of cherry tomatoes halved
1 can of refried beans
1 can of organic (to avoid GMOs) sweet corn
2 bunches of chives, finely chopped
2 1/2 tsp salt
2 8 oz packages of edamame, shelled

Boil the rice and water. Simmer for about 10 minutes. When rice is near tender, add remaining ingredients. Stir well and voila.

Honey Mustard Vinagrette

2010-12-24T13:27:00.000-08:00

This lovely salad dressing is a great accompaniment to any green such as arugula, kale, mustard greens, or spring mix.

I use a former salad dressing bottle to store this vinagrette.

Ingredients:
3/4 c olive oil
1/4 c balsamic vinegar
1 T honey
1 T mustard
1/2 tsp salt
1/2 tsp crushed dried rosemary
1/2 tsp crushed dried thyme
1/2 tsp crushed dried basil

Combine all ingredients in a pyrex measuring cup. Add to a glass bottle with a lid and shake it up!

Gluten Free Bread

2010-12-22T13:31:00.000-08:00

Gluten free yeast breads are actually quicker to make than wheat based yeast breads because they only require the dough to rise once instead of twice. This bread is a great alternative to the usual suspects (the gluten free breads sold in grocery stores out in the world).

Ingredients:
1 lb gluten free flour blend (1/2 rice, 1/4 sorghum, 1/4 arrowroot)
1 packet of dry yeast
1 2/3 c buttermilk (or add the juice of 1/2 a lemon to whole milk)
1 T sugar
1 egg
1 egg white
1/4 c olive oil

Grease a 9" x 5" pyrex glass or metal bread pan with butter or oil. Heat milk in a saucepan over medium heat, stirring frequently. When milk is warm (test a drop or 2 on your inner wrist), add to a large bowl containing the dry yeast. Let sit 5 minutes. Next beat the egs, oil and sugar together. Slowly add to the milk and yeast mixture and stir well. Sift together the remaining dry ingredients and add to the wet ingredients. Mix well until you have a large ball of dough. Place into the bread pan, cover with a tea towel and let rise in a warm place (at least 70˚F) for about 1 hour.

Bake loaf for 1 hour in a 350˚F oven. After the first 15 minutes of baking, place a sheet of aluminum foil over the bread to avoid burning the top. The bread is done when tapping on the crust yields a hollow sound. Cool on a wire rack for 15 minutes. Serve as is or toasted.

Makes 1 large loaf.

Chocolate Cake

2010-12-20T14:11:00.000-08:00

This is a super easy cake to make from scratch. Be not intimidated. This recipe makes one 8" x 8" cake or 12 cupcakes. I line my Teflon cake pan with parchment paper. (There is some debate about whether or not Teflon is safe for baking and cooking.)

Ingredients:
1 c gluten free flour blend
3/4 c sugar
2 eggs
3/4 c unsweetened cocoa
1 tsp espresso powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c yogurt, kefir or buttermilk

Preheat oven to 350˚F. Line an 8 x 8" baking pan with parchment paper or place cupcake cups in a muffin tin. Mix dry ingredients. Mix wet ingredients. Combine. Bake for 30-35 minutes.

Taco Dip

2010-12-12T07:52:00.000-08:00

This is the 2nd in a series of what I'm calling RECESSion meals. They are meals or dishes that you make Sunday night (or Monday morning if you're unemployed at the moment) and you eat for the whole week. (This may sound boring, I know! But this is a response to the idea of eating well and gluten free on a budget)

This dip can be served with eggs, warm corn tortillas, corn chips, or over a green salad.

Ingredients:
1 T olive oil
1 can refried beans
1/2 lb cheddar or monterey jack cheese
1 jar of salsa
1 8 oz container of sour cream (or greek yogurt)
6 leaves of red leaf lettuce (thinly sliced)
1 onion
3 cloves of garlic
3/4 c organic frozen corn
1 can sliced black olives
1 tsp salt

In a heavy skillet, heat olive oil on medium high heat and add diced onions and garlic. After about 5 minutes when they are translucent, add the beans and salt. Stir occasionally over medium heat for 10 minutes.

In a 9" x 11" pan, begin the layering process. Start with salsa, add olives, sour cream, corn, the warm bean mixture, cheese, and finally the lettuce.

The Lovely Rose Hip

2010-12-12T07:39:00.001-08:00

Rose hips are lovely. They are a great source of vitamin C. You can make an infusion with them or simply grab a small handful and eat them like dried fruit.

ROSE HIP INFUSION

1 oz dried rose hips
1 quart boiling water
1 quart mason jar with a lid

Boil water. Place rose hips in a quart mason jar. Pour water over the rose hips. Cap jar with lid and let sit for 4 hours at room temperature. Separate plant material with a sieve or colander and enjoy.

Coffee Liquor

2010-12-09T10:57:00.000-08:00

Give Kahlua a run for its money with this coffee liquor recipe. Yes, you can make your own!

Tools:
8 oz glass jar with a lid

Ingredients:
~ 1/2 c whole coffee beans (to fill jar 3/4 full)
~3/4 c vodka (to fill the jar)
8 oz of your choice of milk (I use hemp milk)
3 T agave or honey

Place beans in a glass jar and fill with vodka. Secure lid tightly, label jar with date and name and let sit in a cupboard for 1 month. After the month is up strain liquid into a larger glass bottle (16oz). Add milk and agave syrup. Secure lid and shake gently until well blended. Chill for a few hours and serve. Store any unused portion in the refrigerator.

Miso Soup #2

2010-12-09T10:44:00.000-08:00

Here is a second Miso Soup recipe. I use Westbrae's Organic Mellow White Miso for this recipe but you can substitute any miso. Check out Miso Soup #1 for another version.

Ingredients
4 c. water
1 T olive oil
2 tsp kelp seaweed
1 carrot
1 shallot
2 cloves of garlic
1 tsp sea salt
1 scallion
2 T miso
2 T tiny cubes of silken tofu (optional)

Chop or slice all veggies. Fry garlic and shallots in olive oil over medium heat in a saucepan. Add salt. Add carrots and seaweed. Cook for 5 minutes. Add water and bring to a boil. Simmer for 5 more minutes. Before adding the miso, dissolve it using a few tablespoons of water. Add miso and scallions to soup mixture and stir. Serve hot.

Root Teas

2010-12-09T00:26:00.000-08:00

Root teas like burdock, dandelion and marshmallow give us a sense of grounding and earthiness especially during the cold winter months. Burdock increases the secretion of bile to help digest fat. Marshmallow is a great mucilage and emollient, adding moisture to the digestive tract. Dandelion has a direct and toning effect on the liver. Read more about these 3 herbs:
http://matthewwoodherbs.com/
http://www.susunweed.com/

Tools:
1 quart mason jar with a lid

Ingredients:
1/2 oz of dandelion, marshmallow or burdock root
4 c. water

Place the root herbs in mason jar. Heat water to a rolling boil and pour into the jar. Fill completely with water and cap. Let infuse for 2-6 hours. Strain herbs and enjoy. If the infusion becomes cold, simply re-heat in a pan or in a coffee maker carafe.

Veggie Ziti

2010-12-06T09:32:00.000-08:00

This is the 1st in a series of what I'm calling RECESSion meals. They are meals or dishes that you make Sunday night (or Monday morning if you're unemployed at the moment) and you eat for the whole week. (This may sound boring, I know! But this is a response to the idea of eating well and gluten free on a budget)

We'll make a veggie ziti but in 2 parts - 1 is straight up veggie, the other is an eggplant ziti so at least we have 2 flavors to choose from and we can alternate from day to day.

Ingredients:
12 oz Schar GF Ziti (or Tinkyada Ziti)
24 oz jar of tomato sauce (Classico tomato basil)
1 large eggplant
1 onion
5 cloves of garlic
2 zucchinis
2 carrots
5 shiitake mushrooms
1 lb mozzarella cheese (whole milk)- grated or roughly sliced
1 tsp salt
2 T olive oil
1 tsp sage
1/2 tsp rosemary
1 tsp oregano
1/8 tsp black pepper

Directions:
Preheat oven to 375˚F. Boil the pasta according to package directions, drain water. While the pasta is boiling cut up onions, garlic, mushrooms and veggies into cubes. Cut eggplant into rounds and sprinkle with sea salt. Next, in a large frying pan or dutch oven, heat olive oil on medium heat. Add onions and garlic. Sauté until translucent. Add herbs and mushrooms and cook for 2 minutes more. Then remove 1/2 of the mixture and set aside. Then add eggplant and fry on both sides until they are a nice golden brown.

Have 2 pyrex baking dishes available: 7 x 11" and and 8 x 8". Pour a little tomato sauce in the bottom of both dishes. Add the garlic/onion/mushroom/herbs mixture to the 8 x 8 pan. Layer the ziti, eggplant, sauce, cheese until the dish is full.

In the 7 x 11 pan add ziti, carrots, zucchini, and the remaining garlic/onion mixture. Then add in the remaining mozzarella cheese and stir.

Place both pyrex dishes in the oven and cook for at least 1 hour. The dish should be very bubbly when ready. Serve with green salad.

©Joanne Sherrow, original recipe

Lemongrass Green Tea

2010-12-05T08:20:00.000-08:00

Lemongrass is a lovely herb especially when used to add a delicate flavor to green tea.

Ingredients:
2 T lemongrass
1 T green tea
4 c water

Directions:
Place dried herbs in a 2 pint mason jar. Pour boiling water over the herbs and cap the jar. Infuse 1 hour, filter through a metal strainer and serve warm.

Cayenne Honey

2010-12-03T09:28:00.000-08:00

This is a sweet medicine for sore throats.

Ingredients:
~1 T honey
1/4 tsp cayenne pepper powder

Stir both ingredients with a chopstick and take as a medicinal syrup as is or stir into a glass of warm water with lemon for extra hydration.

Rose Lemonade

2010-12-02T07:22:00.000-08:00

Here is a nice recipe for sore throats.

Ingredients:
1/2 lemon squeezed
2 tsp honey
2 T dry organic rose petals
~1 pint of water

Heat water to almost boiling (I use a coffee maker for this purpose). In a heavy pint glass layer the ingredients. Cover with water. Wait 2 minutes. Strain mixture through a filter. Enjoy!

©2010 Joanne Sherrow, Original Recipe

Garlic "Flower"

2010-12-01T06:12:00.000-08:00

This is an easy and delicious way to incorporate garlic into any meal. Garlic is an immune booster and a great ally for the winter cold season.

Ingredients:
1 head (or more) of garlic

Preheat oven to 350˚F. Place the whole garlic head(s) on a cookie sheet or pyrex dish and heat for 15-20 minutes until the garlic cloves become soft.

Sometimes the garlic will open slightly like a flower! Allow to cool 5 minutes and serve as a condiment with your meal. It's fun to pull off separate cloves and peel. They can also be spread on GF toast.

Rose Calendula Lavender Bath Salts

2010-11-28T19:01:00.000-08:00

These bath salt are a nice stress reliever especially during these upcoming winter months.

Ingredients:
1 c coarse sea salt
1 T coconut oil (or olive oil)
5-10 drops of orange essential oil
1 tsp borax
1 tsp baking soda
1 tsp rose petals
1 tsp lavender flowers
1 tsp calendula flowers

In a large bowl, add salt and dried flowers. Mix in baking soda and borax. Finally add coconut oil and essential oil. Mix well and place bath salts in a glass or plastic container with a lid. Enjoy!

Video link

Garlic Glycerin Extract

2010-11-28T11:30:00.001-08:00

I've come down with a head cold the past few days. Here is one of the preparations that I'm using to nurse myself back to health. I'm using garlic since it's a powerhouse as far as its anti-bacterial action. I'm extracting garlic's properties with vegetable glycerin, a food grade substance that is a by-product of soap making. It doesn't taste at all like soap though. It's quite sweet.

Tools:
A chopstick
2.5 oz glass jar (baby food jars do the trick)
cutting board
small sharp knife

Ingredients:
1 head of garlic
1 oz vegetable glycerin
1 oz water

Peel and chop the garlic into small pieces. Place into the glass jar. In a pyrex measuring cup add water and glycerin (I use a shot glass to measure 1 oz of each). Stir until well blended. Pour over top of the garlic and cap. The extraction takes place fast so no need to wait 6 weeks to decant the solution. I've been using a tincture bottle dropper to use the medicine now. Enjoy.

Holiday Stuffing

2010-11-27T16:04:00.000-08:00

This year we had a partially Gluten Free Thanksgiving at my mom's house. GF stuffing and GF spicy apple pie were on the menu.

Ingredients:
4 T olive oil or butter
1 large onion
2 shallots
4 carrots
2 celery sticks
1 head of garlic
6 shiitake mushrooms
1 tsp sea salt
2 sprigs of thyme
1 tsp dried rosemary
1 loaf of GF bread
1/4 c - 1/2 c veggie or chicken broth

Cube all the bread and arrange on a baking tray. Bake for 15 minutes or until golden brown, in a 350 degree oven.

Meanwhile, in a dutch oven or heavy bottom pan, heat olive oil or butter over medium high heat. Add chopped onion, shallots and garlic. Stir frequently until onions are translucent. Add remaining ingredients except for the bread and broth. Sauté on medium heat until veggies are somewhat soft.

Add more or less broth depending on how soft you like the dressing. Remove bread from oven and add to the veggie mixture. Stir often over medium heat for 10 minutes. Bake in dutch oven or covered glass casserole dish for 30 minutes in a 325 degree oven. Serve with a Thanksgiving meal or any time.

Buckwheat Hash

2010-11-24T05:54:00.000-08:00

An update on corned beef hash, but without the meat and the gluten. This recipe include sardines. I like Wild Planet wild sardines in spring water. Sardines are a good source of protein and high in calcium.

Ingredients:
4 eggs, scrambled
1 c buckwheat, prepared
4 oz sardines, chopped
1/4 tsp sea salt
1 T olive oil

Place a medium iron skillet over medium high heat. Add olive oil. When oil reaches its smoke point, add beaten eggs and stir with a fork for about 15 seconds. Lower heat to medium and add prepared buckwheat. Stir until eggs are cooked. Stir in salt and sardines. Serve warm with a green salad.

Preparation time: about 15 minutes
Makes 2-3 servings
Copyright 2010, Joanne Sherrow, Original Recipe.

Chocolate Banana Rice Pudding

2010-11-14T08:33:00.000-08:00

A nice not too sweet chocolate-y dessert. I recommend using Chocolove's 61% organic dark chocolate and basmati white rice.

Ingredients:
1 c white rice
2 c water
1 ripe banana
2 T raw sugar
1 oz dark chocolate
1/2 milk (rice, cow's, or almond)

garnish:
1 oz grated chocolate
1 banana sliced into thin rounds

Cook rice as usual in a saucepan or rice cooker until fluffy. Mash banana. Stir remaining ingredients into rice. Heat over medium heat until creamy for 10 minutes.

Preparation time: about 20 minutes
Makes 3-4 servings
Copyright 2010, Joanne Sherrow, Original Recipe.

Hot Fruit Salad

2010-11-14T08:14:00.000-08:00

This is a nice cool-weather alternative to the traditional cold fruit salad.

Ingredients:

2 bananas
2 apples
2 kiwis
2 T raisins
1 lemon
1 T honey or raw sugar
a dash of cinnamon

Chop bananas, kiwis and apples into bite sized pieces. Juice the lemon. Heat all ingredients in a saucepan over medium heat for 15 minutes or until fruit is soft. Sprinkle with cinnamon and serve warm with a bit of plain yogurt.

Tostada Pizzas

2010-11-05T14:31:00.000-07:00

These quick little round pizzas are perfect for lunch paired with a spinach salad dressed with olive oil and vinegar.

Ingredients:
2 corn tostadas
4 T marinara sauce
4 T shredded mozzarella cheese
a few shakes of oregano

Preheat oven or toaster oven to 400 degrees F. On a piece of parchment paper or aluminum foil place the 2 tostada rounds. Layer 2 T of marinara and 2 T mozzarella on top of the rounds. Sprinkle with oregano. Bake 15 minutes or until bubbly. Remove from the oven and enjoy!

Mushroom pepper sauté

2010-10-09T13:05:00.000-07:00

On Thursday I volunteered at the Bushwick chapter of Food Not Bombs. This is one of the dishes we cooked up and shared in Maria Hernandez Park.

Ingredients:
4 T olive oil
20 yellow bell peppers
10 onions
5 tomatoes
4 lbs mushrooms
1 T salt
pepper to taste
1/2 c basil
1/4 c parsley

First dice all veggies. Next, in a large pot, heat olive oil over a medium high flame. Add onions and saute until translucent. Lower flame to medium and add remaining ingredients except the herbs. Stir often and cook for an additional 15 minutes until veggies are tender. Add herbs and stir. Serve with rice.

GF Peanut Butter Cookies

2010-09-16T17:04:00.000-07:00

This cookie recipe is adapted from a recipe courtesy of one of the chefs at the Quimby Colony in Portland, Maine; Missy Corey.

Ingredients:
1 c peanut butter
3/4 c sugar
1/4 c rice flour
1 egg
1 tsp vanilla
1 tsp salt
1 tsp baking powder

Preheat oven to 350 degrees F. Combine all ingredients. Place batter by the teaspoon on a cookie sheet. Using fork tines, make the traditional peanut butter cookie top impressions. Bake for 9-11 minutes until golden brown.

Basil Lemonade

2010-09-12T15:35:00.000-07:00

5 c water
the juice of 4 lemons
the zest of 1/2 a lemon
4 T raw sugar
6 T boiling water
8 large ice cubes
6 basil leaves

Boil 1 cup of water. Place the sugar in a pyrex measuring cup and add 6 T boiling water. Stir until dissolved. In a large ceramic or glass pitcher add water and simple syrup. Stir to combine. Next add the lemon zest, lemon juice and ice. Roughly chop basil leaves with scissors and garnish. Enjoy!

Diced Veggie Sauté

2010-09-12T09:37:00.000-07:00

This recipe comes to you courtesy of / inspired by Betsey Upham's dish served at the Quimby Colony. The key to this dish is veggies that are cut into miniature cubes. (p.s. I haven't been posting many recipes lately. I've had bigger fish to fry!)

1 T olive oil
1 T marsala
1/2 T chopped basil
1 T chopped dill
1/2 T chopped oregano
2 chopped garlic cloves
1 diced red bell pepper
1 diced zucchini
1/4 c diced cremini mushrooms
1 diced red onion
1/2 tsp salt

In a large cast iron skillet, heat the olive oil over a medium high flame. Add garlic and onions until slightly caramelized. Add remaining ingredients and sauté for 10 minutes uncovered. Simmer covered for 10 minutes. Voila.

Net of Light Re-post

2010-06-21T20:11:00.000-07:00

Healing Waters
Message from the Grandmothers: You are Desperately Needed
http://grandmothersspeak.com/

"We ask you to cast, anchor, and hold the Net of Light steady for the Gulf of Mexico," the Grandmothers said. "This crisis is affecting the entire world, and humanity is asleep. Wake up!" they cried. "Animals are dying, plants are dying, and your Mother is writhing in agony. If you hold the Net of Light steady at this time you will help stave off further catastrophe.

"You have been lulled into a false sleep," they said, "told that others (B.P.) will take care of this problem. This is not so," they said. "And this is not the time for you to fall into oblivion. Determine now to stay awake, and once you have made that commitment, think of, cast, and hold the Net of Light. Hold it deep and hold it wide. Amplify its reach to penetrate the waters of the Gulf and dive deep beneath the crust of Mother Earth. Anchor it at the earth's core and as you hold it there, ask it to unify with the mineral kingdom of this planet. It will do this and will harmonize with all the solid and liquid mineral states on earth-including oil and gas. The Net of Light will call these minerals back into harmony. Men have wreaked havoc. They have abused the kingdoms of life on earth for many years, but this time their destruction has reached crisis proportions.

"Whatever human beings have damaged, human beings must correct," the Grandmothers said. "This is the law. We repeat: This is the law. You cannot sit back and ask God to fix the mess humanity has created. Each of you must throw your shoulders to the wheel and work. We are asking for your help. Several years ago we gave you the Net of Light so you would be able to help the earth at times like this. Step forward now. This is the Net of Light that will hold the earth during the times of change that are upon you," they said.

"First move into your heart and call on us. We will meet you there. The Net of Light is lit by the jewel of your heart," they said, "so move into this lighted place within you and open to the Net of which you are a part. Bask in its calming presence. It holds you at the same time that you hold it.

"Now think of magnifying your union with us. We, the Great Council of the Grandmothers, are with you now, and all those who work with the Net of Light are also with you. There are thousands, even millions now connected in light," they said. "Along with this union, call forth the power of the sacred places on earth. These will amplify the potency of our joint effort. Then call on the sacred beings that have come to prevent the catastrophe that threatens to overwhelm your planet. We will work together," they said, nodding slowly.

"Think of, cast and magnify the presence of the Net of Light in the Gulf of Mexico. See, imagine or think of it holding the waters, holding the land, the plants, the sea life, and the people. Holding them all!" they said. "The Net of Light is holding them steady; it is returning them to balance. Let the love within your lighted heart keep pouring into the Net of Light and hold, hold, hold. Calmly and reverently watch as the light from your heart flows along the strands of the Net. It will follow your command and continuously move forth. As soon as you think of it, it will happen. We ask you to practice this for only a few minutes at a time, but to repeat it throughout the day and night."

Another wonderful wisdom council of grandmothers can be found at
The International Council of Thirteen Indigenous Grandmothers.

Calcium and Mineral Water

2010-06-15T19:52:00.000-07:00

Mineral water is underrated for it's calcium content.

Most mineral water has a recommended dietary allowance (RDA) of calcium content between 2%-6% per 8 oz glass. This means that 8 glasses gives you roughly half the calcium you need for the day.

I like Mountain Valley, Perrie r, San Pellegrino and Gerolsteiner because these come in glass bottles. (This is mostly to avoid plastic out-gassing as much as possible or eliminate the use of plastic for food and drink products completely.)

Mango Lassi

2010-05-26T07:40:00.001-07:00

This is an easy recipe for the ubiquitous Indian restaurant Mango Lassi. I like to use goat's milk kefir but cow's milk kefir will work too. Redwood Hill Farms is my favorite kind. Kefir is a good source of probiotics and easier to digest than cow's milk.

Ingredients:
2 c goat milk kefir
2 c mango nectar

Combine both ingredients in a blender and mix until smooth. Pour into chilled glasses. Makes about 3 servings.

Food Poisoning

2010-05-12T09:04:00.000-07:00

Here are few tips when dealing with a bout of food poisoning:

1. Stop eating for 24 hours.
2. Drink gingerale.
3. Eat Jello and popscicles.
4. Take Kyolic garlic capsules (2 capsules 2x per day) - garlic kills bacteria.
5. Take Activated Charcoal capsules (2 capsules 2x per day) - charcoal binds to poisons and delivers them safely out of the body.
6. Smoke Pot- Marijuana alleviates nausea so you can at least hydrate yourself. If marijuana is not medicinally legal in your state, write to you representatives and tell them you support the legalization of medicinal marijuana.
7. Report it. If you live in NYC, call (212) 720-7130 and speak to an epidemiologist. Most people have good instinct when it comes to identifying what exactly has poisoned them or where it happened.
8. Go to the Doctor and have them take a stool culture. These are some common bacteria that cause food poisoning:
• Bacillus cereus
• Botulism
• Campylobacter
• Cholera
• E. coli
• Listeria
• Staphylococcus aureus
• Salmonella
• Shigella
• Yersinia
9. Once you start feeling better, follow the "BRAT" diet. It's a funny acronym for bananas, rice, applesauce and toast (gluten free).
10. Make Congee. It's a simple to make rice soup. Add 2 T of white rice to 1 1/2 cups of water. Bring to a boil and simmer for 30-40 minutes.

Easy Kale

2010-03-06T15:49:00.000-08:00

This recipe is an easy way to get some more greens into your diet.

Ingredients:
1 large bunch of kale
1/2 tsp sea salt
1 T sesame oil
sea salt to taste

Wash kale and remove tough stems. Steam kale in a steamer basket or in 1" of water sprinkled with salt until a vibrant green and tender. This will take about 10-15 minutes

Serve with sea salt and sesame oil.

Regulating the Emotions with Food

2010-02-17T13:07:00.000-08:00

Last year I posted to my blog a bit of writing regarding regulating the female cycle with various essential fatty acids during specific times of the month. Here are some ideas to play with regarding emotions or the emotional cycle.

Sugar- will bring you up, but bring you down as well
1) if you must eat sugar, do it before 3 PM so the body has enough time to process it well
2) eat sugar in conjunction with a root tea. What is a root tea? Good ones are burdock, dandelion, or yellow dock. Good places to order from are Frontier Co-op and Flower Power
3) if you must eat sugar, look for raw sugar, Sucanat, Rapadura, evaporated cane juice, honey, or best- brown rice syrup. I am not a fan of the highly processed, high fructose containing agave, though I have used it in the past. For more info check out John Kohler's article.

Greens- these nutrient powerhouses will have a positive effect on the emotional state. Here are some tips.
1) Spinach- eat mostly raw with an oil and a vinegar. When cooked, spinach is high in oxalic acid and binds to calcium. Debbie Took has a nice article on Oxalic Acid.
2) Kale and Collards - nutrient dense, better when steamed with sea salt, a bit of tomato and a splash of balsamic vinegar.
3) Lettuce- again, nice with oil and vinegar. The oil will break down the fat soluble vitamins (E, A, D, K) and the vinegar will break down the water soluble vitamins (B, C) and minerals to prepare them to be utilized well by your body.

Fermented Products- help us digest, to alleviate irritation that results from undigested food in the gut. Do a bit of experimenting to see what fermented product your body likes.
Pickles and saurkraut may work for one person whereas yogurt and sour cream may work for another.
PICK (no pun intended) YOUR "POISON"
VEGGIES/SOY
Pickled Cucumbers, Kelp Pickles, Kimchi, Tamari
Saurkraut, Miso, Natto, Pickled Daikon
DRINKS
Vinegar, Kombucha
Beer, Vodka
Cider, Sake, Wine
DAIRY
Skyr, Cheese, Yogurt, Kefir
Quark, Creme Fraiche
PILLS
Probiotic capsules- PB8 and Genestra work well

Tully's Bakery

2010-02-14T13:39:00.001-08:00

I just visited Tully's Bakery today after my ballet class in the East Village. What a sweet (no pun intended) shop it is indeed. It is a small place and how fitting, it is very close to the famous Veniero's Bakery on 11th Street between 1st and 2nd Avenues. No more ogling the Veniero's window displays of various wheat-based baked offerings. And hallelujah! There is an alternative to Babycakes for the celiacs among us. There is no wheat or spelt used in the bakery so there are no worries of cross contamination. However, they have a cookie that contains certified GF oatmeal. I for one, am still on the fence regarding the gluten free nature of any oatmeal. I love oatmeal dearly, but when I eat the so-called certified GF stuff, my digestive system is not happy. I am willing to try out Tully's oatmeal cookie on a day I am feeling particularly brave. So what did I get? A vanilla cupcake with strawberry icing. The verdict- I give it an A! Thank you Tully, the ingenious baker, well done!

Female Moon Cycle 2010 Calendar

2010-02-11T17:41:00.000-08:00

Hello Ladies

Here is a Moon Cycle for the year 2010.

Directions: Draw pink or red circles over the days that you bleed each month. Keep track of your own inner cycle as you relate to our mother THE MOON.

Enjoy!

Gluten Free Cheeze Ziti

2010-02-01T14:55:00.000-08:00

This is a nice alternative to the boxed mac 'n cheeze from the grocery store. I use Gluten Free Tinkyada pasta. It is delicious. The sauce uses a recipe based on a roux. A roux is a thick sauce that combines a fat plus a starch as a thickener. Milk is added to complete the sauce. Here we add cheese as the finishing touch.

Ingredients:
12 oz. Tinkyada Ziti (or other pasta shape)
6 oz cheddar cheese
1 T cornstarch
1/2 milk (rice, soy or cows)
1/8 tsp sea salt
2 T butter

Cook pasta according to directions. Meanwhile, heat on medium high in a saucepan the butter, salt, and cornstarch. Next whisk in the milk and bring to a simmer. Stir until the mixture thickens. Next add the cheese stirring often until melted. Mix cheese sauce + ziti. Serve hot- Yum!

Lavender Chamomille Moisturizer

2010-02-01T06:30:00.001-08:00

This moisturizer is all natural and is quite like a food for the skin.

Ingredients:
1/2 c. chamomille and lavender tea
1/8 tsp borax (used as an emulsifier)
1/8 tsp powdered benzoin or 1 dropper of benzoin tincture (used as a natural preservative)

1/2 c. sweet almond oil or olive oil
1/4 tsp coconut oil
1 vitamin E capsule (200 iu)
2 tsp beeswax

Directions:
Make a strong tea using 1 pint of water to 1/2 cup of herbs. Let the tea infuse for 1/2 hour. In the meantime, heat in a double boiler the oils, beeswax and vitamin E until the beeswax melts. Strain 1/2 c. of the tea and add it to a food processor with the benzoin and the borax to mix well. While the food processor is running, pour in the oil mixture and watch the magic happen. Voila, we have our moisturizer.

Red Lentil Dahl

2010-01-08T15:10:00.000-08:00

Ingredients:

1 c red lentils (rinsed and drained)

3 c water

1 tsp salt

1 1/2 tsp cumin

1/4 tsp tumeric

1/2 tsp mustard seed

1 dry chili pepper

1 tomato

1 onion

2 T olive oil

garnish:

fresh cilantro

In a saucepan, sauté chopped onion in olive with all of the spices and salt until the onions are translucent and the mustard seeds begin to pop. Add the lentils, chopped tomato and water to the onion mixture. Bring to a boil, lower the heat to a simmer and cook for 1 hour.

Serve with fresh cilantro as a garnish and brown basmati rice.

Shiitake Burdock Soup

2010-01-08T14:58:00.000-08:00

This wonderful soup is easy and uses Shiitake mushrooms. Shiitake enhances Vitamin D utilization and is anti-inflammatory. I buy mine at the Union Square farmer's market. Today I used some that were sitting in the fridge for 2 weeks. The good news is, since they were stored in a paper bag, instead of going bad, they turned into dried mushrooms. The burdock I used is from Sunrise Mart on 9th Street in the East Village. Their burdock roots are as long as yardsticks!!

Ingredients:
1 c. fresh shiitake mushrooms diced
or 1/2 c. dry
4 c. water
8" piece of burdock root peeled and diced
1-2 tsp salt (depending on your taste)
2 oz mung bean thread noodles

Add everything but the noodles to a saucepan. Bring to a boil, turn down the heat and simmer for 15 minutes. Add the noodles and simmer for 10 more minutes. Serve hot.

Review: Mozzarelli's

2010-01-06T16:04:00.000-08:00

Mozzarelli's
38 E.23rd Street
New York, NY
212.475.6777

Ah, Mozzarelli's. This fine food establishment is one of my favorites that I frequent at least once a week to get my gluten-free pizza fix. They have wheat pizzas as well but look for the rectangles- they are the gluten-free. I recommend the plain, the fresh garlic and tomato, the veggie pizza with no cheese and the mushroom/spinach with fresh mozzarella. Be sure to experience one of their "Gluten-Free Days" where you can have GF zeppole, sandwiches, pumpernickel pizza crust, cinnamon raisin crust and GF pasta dishes. Don't forget the desserts. They have a wide selection of cookies, cheesecake, brownies, and carrot cake. You won't leave this place hungry. And the staff is very sweet as well. During the warmer months get take out and dine across the street in Madison Square Park.

Grade: I give them an A

Review: Erivan Yogurt

2010-01-06T15:52:00.000-08:00

Erivan yogurt is one of the most delicious and healthy yogurts available today. It has no sugar or thickeners (some companies use pectin). It is non-homogenized. Why is this important? Because homogenization is another form of processing that is not really needed. And like life, yogurt is better tasting with a little less homogeny.

Grade: A for taste and uniqueness

Ka-Me Gluten Free Rice Crackers

2010-01-06T04:01:00.000-08:00

These Ka-Me Crackers are delicious but they are not gluten free. Companies should realize that if their food product is made on equipment and in a facility that processes wheat, there is a good chance of cross contamination and many Celiacs cannot digest even a minuscule amount of wheat.
*Update! Here is the email response to my complaint.
Dear Joanne,
The new Kame GF crackers are made in a different facility now. They are in a separate glass enclosed- dedicated area. If you would like some coupons please provide your mailing address.
*******************************
Regards,
PANOS brands
Consumer Services
*******************************
Grade:
I re-grade Ka-Me a B

Review: Betty Crocker Gluten Free

2010-01-05T05:52:00.001-08:00

Finally! Betty Crocker has come out with a line of Gluten Free baking mixes. I was overjoyed to find out personally. So last night I made the Devil's Food cake version. The recipe is the mix plus 3 eggs, 1 cup of water, and 1/2 of butter. I substituted olive oil for butter and still this is divine.

I give Betty Crocker an A-.

Coconut Curry

2010-01-04T12:08:00.001-08:00

This yummy curry is just what is needed on these cold January evenings when it gets dark so early.

Ingredients:
1 13.5 oz can of coconut milk
1 large carrot diced
1 potato diced
1/2 c spinach
1 red onion diced
1 1/2 T olive oil
1 tsp curry
1/2 tsp salt
1/2 tsp tumeric

Fry up the onion in a saucepan with the olive oil until the onions become translucent. Next add in the carrot, potato, and spinach. Add coconut milk, curry, salt and tumeric. Stir until will blended. Bring to a boil, lower the heat and simmer covered for 20-30 minuted until root veggies are soft. Serve warm with jasmine rice.

Foods to Help with Subtle Poisoning

2009-11-16T19:48:00.000-08:00

I painted my bedroom this weekend with California Paints and inhaling the stuff for only a few hours made me ill. In light of all this, I think it appropriate to list some foods that help flush the body and detox from subtle poisoning. This is what I'm doing to remedy the situation as quickly as possible.

Drink as much filtered water as you can (up to 1 gallon a day)
Eat seaweed (seaweed binds toxins and escorts them safely out of the body). I'm eating loads of dulse, my favorite.
Take homeopathic gem essences: Black Tourmaline Essence, Amethyst Essence. 2 drops 6 times a day.
Since this hit my lungs particularly I am BREATHING a lot. Take DEEP BREATHS.
Freely drink the what I call "color teas"- Red, Green and Black (in order of importance)
Burdock- steam the roots or put them in soup and eat them. Drink the tea of dried roots.

New Book - Vector + Raster Fun with Fashion Design

2009-11-09T14:23:00.000-08:00

Hello Everyone
I have taken a bit of a hiatus from posting to Life is Recipes during the last few months. The good news is that I have been devoting lots of time to another writing endeavor, a book! This book acts as a companion for the digital fashion and textile design classes that I teach at FIT, Parsons, and 3rd Ward.

The book is called Vector + Raster Fun with Fashion Design Part I and II.
It is available on www.lulu.com and www.amazon.com

Late September Bouquet

2009-09-28T13:36:00.000-07:00

This is a small recipe for a wildflower boquet

What's in bloom these early fall days?
Mugwort
Aster
Plantain
Yarrow
Amaranth
Goldenrod

Ingredients:
6-12 blossoms of aster
(at this moment at East River State Park there are pink, magenta, and purple asters in bloom)
5 plantain flower spikes
Feel free to add other greenery and flowers to this bouquet

Arrange beautifully in a small vase. Place in any room to add wonderful energy to it!

Gluten Free Kugel

2009-09-20T07:38:00.000-07:00

I'd like to share this lovely kugel recipe that I made for the holiday last night.

12 oz Tinkyada rice pasta spirals
16 oz sour cream
4 eggs
1/8 tsp sea salt
1/2 c sugar

Preheat oven to 350 degrees F. Cook pasta al dente. Grease an 8" x 8" glass pan. Whisk eggs, sour cream, sugar and salt together. Bake for 45 minutes. Voila, a nice kugel. It will look like a soufflé and puff up at first, then it will shrink a bit. Enjoy!

Summer Cool Brew

2009-08-03T12:02:00.000-07:00

This is not beer, but it's better than beer!

16 oz water

1 tsp elder flowers

2 tsp roses

1 tsp orange peel

1 tsp hibiscus flowers

1 tsp anise seeds

Pour boiling water over all herbs, flowers and seeds in a 16 oz mason jar. Let infuse for 30 minutes. Strain and serve over ice.

Breast Massage Oil

2009-08-03T11:50:00.000-07:00

Much focus surrounds "the breast self exam" for early detection of breast cancer. What is not talked about so much is how to care for the breasts and love them on a daily basis. Susun Weed's book Breast Cancer? Breast Health! Is a wonderful comprehensive book on both caring for your breasts and understanding breast cancer.

Here is a breast massage oil that I am currently using. I pick fresh herbs in the park for this lovely golden oil. (make from April to August)

2 oz organic olive oil

a handful of each:

yarrow leaves and flowers

violet leaves

dandelion blossoms

Fill a baby food jar with the herbs. Break the leaves up into tiny pieces, leave the flowers whole. Then fill the jar with oil. Cap tightly. Allow to infuse for 6 weeks. Strain through a cheesecloth. Store your oil in a dark bottle. Apply to breasts once a day (or more if you like!)

Pom-Lemon-Mint Cooler

2009-08-03T11:43:00.000-07:00

This nice drink is great for warm days such as these.

1/4 c pomegranate juice

the juice of 2 lemons

2 T honey dissolved in a bit of hot water

1 oz orange peel infused vodka

5 sprigs of thyme

2 T dried chamomile flowers

1 cup fresh mint leaves

12 ice cubes

Place flowers and mint leaves in a quart size mason jar. Cap and allow to infuse for 45 minutes. Pour into a large pitcher. Add remaining ingredients. Stir and enjoy.

Charging Your Water

2009-06-04T12:22:00.000-07:00

You may have read Messages in Water by Masaru Emoto. After seeing pictures of water molecules as they are changed by our different emotions such as love, it is in our best interest to charge our water before we drink it. This can be accomplished in different ways.

First: find a jug ot jar that holds at least 1 liter

Do 1 of these things:
Place water in an earthen jar
Place water in a glass jar
Place water in a ceramic jar and add a 4'' quartz crystal
Place a tiny dash of sea salt in the water
Place cucumbers and/or lime/lemon and/or lime/lemon peel
Place water in a glass jar and cover with blue cellophane (or any color that suits you). Allow to sit in the sun for 2 hours.
Bless the water. Tell the water how much you love the water.

Lamb Ears Salad

2009-06-04T12:16:00.000-07:00

Lambs ears are here! It's the season. Look for them at the farmer's market... Sometimes this plant is called wild spinach.

Ingredients
1 c lambs ears chopped
1 c dandelion greens (the young ones)
1 T chives
1 T cilantro

Dressing
1/4 c olive oil
2 T water (from soaked fruit such as prunes, currants or raisins)
1 tsp balsamic vinegar
1 tsp mustard
1 tsp honey

Garnish
salt to taste

Place greens in bowl. Prepare dressing by mixing all ingredients with a whisk. Pour lovingly over the greens, garnish with salt and serve!

Strawberry Pudding

2009-06-04T12:12:00.000-07:00

This is a yummy dairy free and raw dessert or breakfast...

Ingredients
12 strawberries
2 bananas
1 avocado

garnish
some nice peppermint or spearmint leaves
a sprinkle of raw cacao powder
a tiny squeeze of lemon juice

Blend all ingredients together until smooth in a food processor fitted with an S-blade. Serve in glass custard cups with garnish.

GF Flour Blend

2009-06-03T05:29:00.000-07:00

I recently took a class at the Natural Gourmet on 21st Street on Gluten Free Breads. Here is a basic blend of GF flour from Rebecca Reilly to use for breads like sandwich breads, pizza crust, and quick breads. What's the difference between a mix and a blend? A blend contains flours, no leavening. A mix normally contains things like xanthan gum and baking powder.

Ingredients
2 parts brown rice flour
1 part arrowroot flour
1 part tapioca flour

Mix together and store in the refrigerator.

Cilantro Pesto

2009-05-13T07:13:00.000-07:00

The farmer's markets have some nice cilantro around this time of yesr. This is a nice alternative to the traditional basil pesto.

Ingredients:
2 1/2 c. chopped packed cilantro
1/4 c. olive oil
1/4 c. chopped walnuts
1/2 tsp sea salt

Blend together in a food processor. Chill and serve on toast or with pasta.

Ayurvedic Tea

2009-05-06T20:01:00.001-07:00

Dosha Balancing Tea

I am taking an Ayurvedic Nutrition class at the moment. It's based on an Indian philosophy recorded over 5,000 years ago. Here is a tea which will balance the 3 doshas (body types)- vata, pitta and kapha.

1 tsp fennel seed
1 tsp cumin seed
1 tsp corriander seed
hot water

Dry roast spices in a cast iron skillet until you can smell the aroma of the essential oils being released. Cool 20 minutes. Grind with a mortar and pestel or a coffee grinder. Add 1 tsp of the ground spices to a cup and add boiling water to make a tea. Drink with honey and or milk.

Makes 3 cups of tea.

Sentient Beings = Everything

2009-04-22T10:09:00.000-07:00

Everything that is found and lives on Planet Earth is living. Everything is alive and sentient. This includes animals, bacteria, minerals, metals, plastic, vegetables, and computers (to name a few). They all have a consciousness. It is not to say that their consciousness is the same as ours, yet there is a level of awareness. Every cell in every organism is also sentient independently. Solids, liquids and gases are all alive. We all have electricity. This is the source of our consciousness. We are all connected to one another by this electricity. This is how we are all one. At death, this electricity moves to another house. I believe Planet Earth is part of a larger whole being. I like to think of the ball or sphere we call Planet earth as something like an eyeball of a larger being. It most likely doesn't function as an eye.

We are living on this sphere in a similar way to how millions of bacteria inhabit our guts for example. Our guts are part of a larger whole we call a human being. The bacteria don't know what a human being is. What they know is they have a will to survive and serve a purpose in the guts. They live a certain amount of time and then they die. The guts are the world or something like Planet Earth for bacteria. If the bacteria are happy we are more likely to be happy and vice versa- if we're happy, they are more likely to be happy. Therefore, if we as a people on the earth, including all the other animals, vegetables and minerals are happy, the earth will more likely to be happy which will then promote the happiness of the greater being we can't see nor can we fathom any more than a gut bacteria can fathom a "human being".

Oyster Mushroom Sauté

2009-04-17T17:08:00.000-07:00

Ingredients:
1/4 lb oyster mushrooms chopped
1 onion
1/4 tsp salt
1/2 tsp chopped rosemary
1 T olive oil
2 T water
2 T white wine

In an iron skillet, place oil and onions. Sauté until onions are translucent. Add remaining ingredients except water and wine and stir for about 10 minutes. Add liquid and cover for 5 minutes. Serve with some nice hot brown rice and a green salad.

Digestion

2009-04-02T07:47:00.000-07:00

As I like to think of it, pain and discomfort are messages from the body that are in our best interest to listen to. Are you experiencing pain at certain times of the day?

Here are some optimal function times for organs.
*after each high phase, the organ takes a 2 hour break corresponding to its "low phase"

Liver 1 AM-3 AM
Stomach 7 AM- 9AM
Large Intestine 5AM - 7AM
Small Intestine 1PM - 3 PM
Kidneys 5PM - 7 PM
Gall Bladder 9PM - 11PM

What does this mean? Eating breakfast before 9 AM when the stomach is still in the high phase. I am not eating after 9PM so the gall bladder can do its job well and not have to process fats after its high phase. These times do not allow for Day Lights Saving Time. So adjust one hour back accordingly for those months.

Plant/Gem Allies For Digestion

Aloe
Burdock Root
Marshmallow Root
Dandelion Root
Black Tourmaline tincture
Yarrow
Fenugreek
Rice congee

Spicy Banana Smoothie

2009-03-19T20:02:00.000-07:00

Ingredients:
1 banana
1/2 c milk (rice, dairy, etc.)
1/4 tsp vanilla
1/4 tsp cinnamon
1/4 tsp tumeric
1/4 tsp ginger
1/2 tsp ground cocoa
1/2 tsp ground coffee
dash of nutmeg
dash of salt
2 tsp hemp oil

Add all ingredients together in a food processor and blend until smooth.

Golden Milk

2009-03-12T09:33:00.000-07:00

Another yummy drink from last night's class.

Ingredients:
1 c milk (dairy, goat, rice, hemp, etc.)
1/4 tsp tumeric powder
1/2 tsp sesame oil
1 tsp honey or agave (optional)

Heat milk in a saucepan or coffee maker. Add tumeric when hot and stir until you have a beautiful yellow liquid. Pour into a mug and stir in sesame oil and sweetner.

Hot Ginger Lemonade

2009-03-12T09:26:00.001-07:00

Thank you Robin Rose Bennett for this recipe. We made it last night in class at the Open Center. I made it in the coffee maker this morning.

Ingredients:
1/4 c chopped ginger
6 c water
juice of 1 lemon
2 T honey or agave

Add chopped ginger to a glass coffee maker pitcher. Add water. Let steep for 45 minutes. Add the lemon juice and sweetener when ready to serve and stir well.

Workshop Update

2009-03-11T20:32:00.000-07:00

TEXTILE DESIGN
Instructor: Joanne Sherrow

Update your skills. Create original, digitally produced, production ready designs for printed fabrics marketable for women's, men's and children's wear, home furnishings and paper products.
http://www.3rdward.com/classes/spring/digital-design#c4

Class Duration: 2 Sessions
Time: 3:30-6:30p
Saturdays March 21 & 28
Register by March 18
Member Price: $120 Nonmember Price: $150

Restaurants in NYC

2009-03-08T22:21:00.000-07:00

Here is a list of restaurants in NYC that I like and are GF and veggie friendly.

Himalayan Cafe
78 E.1st Street
NY, NY

Tai Thai
78 E.1st Street
NY, NY

Risotteria
270 Bleeker Street
NY, NY

Angelica's Kitchen
300 E.12th Street
NY, NY
212.228.2909

Souen
28 East 13th Street
bet. University Pl and 5th Ave
212-627-7150

Natori
58 St. Marks Place
bet. 1st and 2nd Ave
New York, NY

Planet Thailand
133 N.7th Street
Williamsburg

Egg
135 N.5th St
Williamsburg

Wine

2009-03-06T21:04:00.000-08:00

Here are a couple of my favorite red wines these days. I buy my wine from UVA Wines in Brooklyn. They're selection is good and it's a delight to shop there. Enjoy.

Ferme St. Pierre Ventoux
2007
organic Syrah blend $13
France

Gourgonnier, Baux de Provence
2006
bio-dynamic Provencal red $16
France

Domaine de l'Ammeillaud
2007
organic Rhone blend $10
France

Workshops in Brooklyn, New York

2009-03-04T20:46:00.000-08:00

WORKSHOPS
ALL WORKSHOPS ARE 2 HOURS AND $25 EACH
Payable via PayPal
THERE IS A LIMIT OF 10 STUDENTS PER CLASS
TO REGISTER, EMAIL joanne@funkyjewels.com

VEGAN DESSERTS
In this workshop we will make gluten free and vegan
chocolate-coconut truffles.
date: Sunday, March 15, 2009
time: 12-2PM
place: TBD

BOOKBINDING 101
In this workshop we will create a pamphlet stitch
book and discuss basic book binding tools.
date: Saturday, March 21, 2009
time: 12-2PM
place: TBD

HERBAL MEDICINE
In this workshop we will make ginger tincture herbal
medicine for the digestive system. Please bring a small
baby food jar with a lid to the workshop.
date: Saturday, March 28, 2009
time: 12-2PM
place: TBD

HAND MADE SKIN CARE
In this workshop we will make a Saint John's Wort
lip balm. Please bring a small container for your lip
balm to the workshop.
date: Saturday, April 4, 2009
time: 12-2PM
place: TBD

Apple Guacamole

2009-03-02T18:50:00.000-08:00

This is a new take on a traditional guacamole using apples and raw cacao powder.

Ingredients: 1 avocado
1 apple
1 T agave
2 tsp olive oil
2 tsp raw cacao powder
1/4 tsp cinnamon
pinch of salt
1/4 tsp basil
juice of 1/2 a lemon
garnish: cacao powder
dried apples

Dice apple and avocado. Add remaining ingredients, garnish and serve.

Buckwheat Pudding

2009-02-26T20:12:00.000-08:00

Buckwheat can be found in a few forms in the bulk bins.
1)Kasha or Buckwheat Groats- roasted with a brownish seed coat
2)Hulled Buckwheat- raw with a pale greenish seed coat.

This recipe is a different take on the traditional rice pudding and it uses the raw form of buckwheat which has been soaked overnight.

Ingredients:
1/2 c. raw buckwheat (soaked overnight)
1 1/2 c water
3 T agave or raw honey
2 tsp currants
2 tsp raw cacao powder
1/4 tsp ginger powder
1/4 tsp cinnamon
1/4 tsp salt

Combine all ingredients together in a saucepan. Heat to just boiling. Turn down the heat to low and simmer for 20 minutes until thick like pudding.

Currant Pancakes

2009-02-26T20:03:00.000-08:00

Ingredients:
1/2 c GF flour
1/2 c rice milk
2 tsp currants
1 tsp minced ginger
1 tsp lemon juice
1/4 tsp baking powder
1/4 tsp xanthan gum
1 tsp egg replacer
1 tsp olive oil (plus a bit more for frying)
1 tsp ground flax seed
2 tsp raw cacao powder
1/4 tsp cinnamon

Combine dry ingredients in a bowl. Combine wet ingredients in a separate bowl. Add wet to dry and stir until well blended. Heat olive oil in a cast iron skillet. Add batter 1/4 cup at a time and brown on both sides. Serve with lemon-agave sauce.

Lemon Agave Sauce
1 part lemon juice
1 part agave
pinch of salt

Whisk together in a glass, ceramic or metal bowl.

Ginger Pear Salad

2009-02-26T19:54:00.000-08:00

Ingredients:
2 pears
1/2 a head of lettuce
1 avocado
1 T currants

Dressing:
1 T chopped green onions
2 tsp minced ginger
2 T lemon juice
2 T flax oil
2 T olive oil
coarse sea salt

Arrange salad ingredients together in a bowl. Whisk together dressing ingredients and serve with Currant Pancakes.

Winter Breakfast Salad

2009-02-22T17:00:00.000-08:00

Ingredients:
1 apple
1 banana
1 bosc pear
2 tsp currants
juice of 1/2 a lemon
1 T flax oil
1 tsp flax seed
1 thumb size piece of ginger (minced)
1 tsp agave
a bed of shredded green leaf lettuce
parsley chopped
pinch of salt
garnish- parsley leaves

Dice fruit and place in a medium bowl. Add remaining ingredients except lettuce and stir until well blended and there is a nice coat on all of the fruit. Serve on a bed of lettuce, garnish with parsley leaves and serve.

Tree Celebrations

2009-02-22T16:45:00.001-08:00

Be a renegade composter and an artist in one fell swoop. I call this practice "tree celebration" because we are adorning the base of the tree with an edible necklace. (The food materials break down into the soil and are readily available for the tree to use as nutrients. Too kind!!) The trees will thank you when you feed them your food scraps as is, as compost or as dried art objects like dried avocado pits (very beautiful) or dried flowers to name a few. I've also placed pine needles from the Christmas trees my neighbors have discarded on the sidewalk as part of the tree celebration.

Ingredients:
Food scraps - choose for color and form
orange/lemon/lime peels
dry flowers
banana peels cut into thin strips
avocado pits and skins (sliced thin or in squares)
carrot, potato and cucumber skins

Arrange all items in a circular formation around the tree's trunk (prefably done in a clockwise manner). These can be as elaborate as you wish. Have fun with it. The trees will be very happy for this mini-celebration.

Brown Rice Pudding

2009-02-17T13:05:00.001-08:00

Ingredients:

1 c cooked short grain brown rice

1/2 c hemp milk

3 T dried currants

2 T agave

1 T ground flax seed

1/2 tsp cinnamon

a few grates of nutmeg

pinch of sea salt

garnish:

cinnamon

sesame seeds

Combine all ingredients in a saucepan and simmer on very low heat for 20-30 minutes. Garnish and serve. For a variation, this dish is also just as good without cooking. Just combine all ingredients in a medium bowl and serve at room temperature.

Hummus

2009-02-17T12:45:00.000-08:00

Ingredients:

1 can chickpeas

juice from 1/2 a lemon

1 1/2 T tahini

2 T olive oil

1 green onion

1/2 clove garlic

1/2 tsp salt

3-4 T water

2 T chopped parsley

garnish: a few tiny slivers of roasted red peppers

parsley leaves

olive oil for drizzling

sesame seeds

Combine all ingredients in food processor fitted with S-blade. Garnish and serve with veggies or in a sandwich with GF bread.

Blueberry Smoothie

2009-02-17T12:25:00.000-08:00

Using frozen blueberries in this recipe makes the smoothie almost sorbet-ish.

Ingredients:

1/2 avocado

1/3 c frozen blueberries

1/4 c hemp milk

1 tsp hemp seed oil

dash of salt

dash of nutmeg

garnish: cinnamon

Combine all ingredients together in a food processor or blender.

Black Bean Dip

2009-02-17T12:20:00.001-08:00

Ingredients:

1 can black beans

1 green onion

3-4 T water

2 T olive oil

1/4 tsp salt

the juice of 1/2 a lemon

handful of chopped parsley

Blend all ingredients in a food processor fitted with an S-blade. Garnish with parsley and serve with veggies or use as a salad topping.

Avocado Cucumber Dip

2009-02-17T12:10:00.000-08:00

Ingredients

1 avocado

1/2 cucumber (peeled)

3 T soaked raw cashews

1/2 tsp basil

3 T rice milk

1/4 tsp salt

a few shakes of red pepper flakes

Add cashews to food processor fitted with S-blade. Pulse a few times. Add remaining ingredients and blend until smooth.

Apple Salad

2009-02-17T11:41:00.000-08:00

Ingredients:

2 apples (cubed)

2 T dried currants

3 T chopped walnuts

2 tsp ground flax seed

1 T lemon juice

1 T hemp seed oil

1/8 tsp cinnamon

1/8 tsp basil

dash salt

dash nutmeg

Combine all ingredients and serve.

Breakfast Salad

2009-02-17T11:33:00.000-08:00

Ingredients:

1 blood orange

2 T blueberries

1 red banana

1/4 peeled cucumber

1/2 avocado

1/8 tsp cinnamon

1/8 tsp basil

dash of salt

dash of nutmeg

2 tsp lemon juice

2 tsp flax seed oil

2 tsp ground flax seed

garnish: chopped parsley

chopped soaked cashews

Chop fruits and veggies. Combine all ingredients together, garnish with chopped parsley and cashews.

Agave Mustard Dressing

2009-01-27T07:05:00.000-08:00

My update on traditional honey mustard dressing.

Ingredients:

1 T flax seed oil

2 T olive oil

1 green onion (minced)

2 tsp apple cider vinegar

dash of sea salt

1 T agave

1 T mustard

Whisk all ingredients together in a glass bowl- I use a pyrex measuring cup. Serve over salad or use as a raw veggies dip.

Pinto Bean Walnut Sauce Crepes

2009-01-26T08:41:00.000-08:00

Pinto Beans with Walnut Sauce

1 can pinto beans

1 onion

2 cloves garlic

1/3 c walnuts

2 T flax seeds

3/4 c water

1 tsp basil

3/4 tsp sea salt

1 T olive oil

thumb size piece of ginger

1/2 tomato (chopped) (or 2 tsp ketchup)

Grind walnuts in a coffee grinder. Peel and mince the ginger. Heat oil in a heavy saucepan. Add chopped garlic and onion. Cook until onions are translucent. Gradually add remaining ingredients except the water and stir to combine. Then add the water. Let simmer for 30 minutes while you are preparing the crepes.

Crepes

1/3 c GF flour

1 egg (or 1 1/2 tsp egg replacer + 2 T warm water)

1/8 tsp salt

2/3 c rice milk

1/8 tsp xanthan gum

1/8 tsp baking soda

olive oil

Whisk together all ingredients. Heat up olive oil in a cast iron skillet. Pour a 1/4 cup portion of crepe mixtures into skillet. Fry on both sides until golden brown (2-3 minutes). Repeat with the rest of the batter. Place crepes on a ceramic plate in a warm oven until ready to serve. Fill with bean mixture. Roll into crepes or fold over and serve taco-style.

Molasses Tempeh

2009-01-26T08:02:00.000-08:00

Tempeh is a nice source of protein and it is more digestible than tofu as a result of the fermentation process the soybeans undergo.

Ingredients:

1 8 oz. cake of tempeh

1 T molasses

1 T agave

1 T apple cider vinegar

2 T olive oil

garnish: minced green onions

Slice tempeh into thin strips. In a glass bowl, combine molasses, agave, and vinegar. Heat olive oil in a medium hot cast iron skillet just before the smoke point. Add tempeh and fry for about 3-5 minutes on both sides. (Longer for crispier tempeh). Lower the heat to medium and add the sauce. Cover the skillet and cook tempeh 5 more minutes. Serve hot with a salad or use as a pizza topping.

Gluten Free Pizza

2009-01-23T09:30:00.000-08:00

Being gluten free and living in New York, I tend to at times inevitably crave pizza. Walking by the myriad aromatic pizza shops in my neighborhood inspires me to make my own GF version. I saved a bit of time and went to Risotteria on Bleeker Street yesterday and bought some of their pizza dough so that part was taken care of. I used my salsa recipe for the tomato sauce (since I had made a batch 2 days ago). I also substituted a black olive and walnut paté for the cheese. This is delicious.

Ingredients:

GF Pizza Dough (enough for 1 10" pizzas)

3/4 c. Jo-Jo's Salsa (see recipe below)

1/2 c. Walnut Scallion Paté (see recipe below)

garnish:

flax seed oil

Pre-heat oven to 350ºF. Roll out a ball of dough on a well-floured surface. Place on a cookie sheet or a glass pie pan. Bake for 15 minutes. Remove from oven and layer salsa, then walnut paste. Bake for 15 minutes more. Garnish and serve.

Jo-Jo's Salsa

1 T olive oil

2 tomatoes

2 jalepeno peppers

1/2 c cilantro

4 green onions

3 cloves of garlic

1/2 tsp salt

Place olive oil in a cast iron skillet and roast the tomatoes and peppers until skin becomes blackened. Cool slightly, remove the skin, then dice. Return to skillet and add remaining ingredients. Simmer the mixture for 30 minutes. In a glass jar, this will keep for 1 week in the fridge.

Walnut Scallion Paté

1/2 c walnuts

3/4 c black olives

3 green onions

1/4 tsp salt

1 T olive oil

2 tsp agave

Combine all ingredients in a food processor. Pulse until semi-smooth.

Rice Balls

2009-01-16T16:32:00.000-08:00

Ingredients:

2 c warm cooked brown rice

2 sheets of nori

4 T olive tapenade (see recipe below)

4 ume plums

4 shiso leaves

1/2 a cucumber julienned

sea salt

4 tsp gomasio

4 tsp flax oil

These are delicious as a lunch or snack. The secret ingredient is the ume plum. All other filling ingredients are secondary, but of course delicious.

Divide the nori sheet in half so you have 4 half-sheets. On each sheet of nori, place 1/2 cup of cooked rice, 1 ume plum, 1 T tapenade, 4 cucumber strips, 1 tsp gomasio, a shake of sea salt, and 1 tsp flax oil on 1 half. Fold over the other half of seaweed and serve.

Olive Tapenade

1 c black olives

1/2 c raw cashews

1 ume plum

2 T olive oil

1 T agave

1 T apple cider vinegar

dash of sea salt

Blend all ingredients together in a food processor. Voila.

Vegan Icing

2009-01-14T20:10:00.000-08:00

This frosting tastes nice on banana bread.

Ingredients:

1/4 c tahini

1/4 c almond butter

1/4 c carob powder

1 T flax seed oil

pinch of salt

3 T agave

3 T brewed hot coffee

2 tsp ground coffee beans

Blend everything together by hand or in a food processor. It's that easy. If you need to adjust the thickness, add a bit more or less hot coffee. Spread on your favorite gluten-free and or vegan goodie.

Hazelnut Cocoa Truffles

2009-01-12T08:06:00.000-08:00

This is yet another version of my favorite truffle recipe. I made these in Paris for a New Year's Eve dinner party this year.

Ingredients:

1 c ground hazelnuts

3/4 c unsweetened coconut

4 T unsweetened cocoa powder

1 T hazelnut butter

4 T agave

1/4 tsp cinnamon

1/2 tsp vanilla (or 1/2" scraped vanilla bean)

dash sea salt

1 T flax seed oil

1 tsp coconut oil

Mix wet ingredients in a small bowl. Mix dry ingredients together in a larger bowl. Combine both using a woooden spoon and then your hands. The batter will be close in thickness to raw pie crust dough. Roll into 3/4" diameter balls. Roll in cocoa powder. Makes 2 dozen. They will keep for 2 weeks in the fridge.

Baked Apples

2009-01-12T07:49:00.000-08:00

My friend Susannah made this wonderful dessert for me about a month ago. I am adding flax seed to the recipe for it's EFA benefits and it's ability to regulate the speed in which sugar enters the blood. Cinnamon serves a similar purpose.

Ingredients:

4 apples

3/4 c walnuts

1 T ground flax seed

1 1/2 tsp cinnamon + 1 tsp extra

4 T agave

2 tsp coconut butter

1/4 tsp sea salt

Remove core from apples. In a food processor, render the walnuts into a large to medium grind. Add the remaining ingredients and pulse until well blended. Fill each apple with walnut mixture and sprinkle tops with cinnamon. Place in a glass or ceramic baking dish, and bake at 375º F for 40 minutes.

Green Smoothie

2009-01-12T07:28:00.000-08:00

This tasty drink is inspired by one made by my friend Anya. I don't normally add ground coffee to my smoothies, but I do now and it is delicious. The nice thing about using it in this form is that brewed coffee is acid forming while non-brewed coffee is acid binding or alkaline.

Ingredients:

1 banana

1/2 avocado

1/2 c hemp milk

1/2 tsp cinnamon

2 tsp almond butter

2 tsp hemp seed oil

1 tsp ground flax seed

1 tsp ground coffee

garnish:

cinnamon

Blend everything together in a food processor or blender. Pour into a glass and garnish with cinnamon. Yummy.