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<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-7323423323118647233</id><updated>2024-02-20T14:20:40.280-08:00</updated><category term="vegan"/><category term="gluten-free"/><category term="breakfast"/><category term="pasta"/><category term="salad"/><category term="dessert"/><category term="main course"/><category term="quinoa"/><category term="winter"/><category term="asian"/><category term="cabbage"/><category term="chocolate"/><category term="soup"/><category term="Indian"/><category term="beans"/><category term="berry"/><category term="cake"/><category term="coconut"/><category term="ginger"/><category term="greens"/><category term="autumn"/><category term="banana"/><category term="bread"/><category term="broccoli"/><category term="cauliflower"/><category term="chicken"/><category term="noodles"/><category term="pancakes"/><category term="ratio rally"/><category term="sweet potatoes"/><category term="tofu"/><category term="vegetables"/><category term="almond"/><category term="cheese"/><category term="chickpeas"/><category term="cookies"/><category term="cupcake"/><category term="honey"/><category term="kale"/><category term="legumes"/><category term="lemon"/><category term="miso"/><category term="muffin"/><category term="nuts"/><category term="pear"/><category term="potatoes"/><category term="snacks"/><category term="spread"/><category term="spring"/><category term="squash"/><category term="starters"/><category term="summer"/><category term="thai"/><category term="tomato"/><category term="turkey"/><category term="vegetarian"/><title type='text'>Mindful Food</title><subtitle type='html'>mostly gluten-free, egg free, dairy free, sugar alternative, and vegan</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><link rel='next' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default?start-index=26&max-results=25'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>38</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-8775637379018366727</id><published>2011-06-02T10:51:00.000-07:00</published><updated>2011-06-02T10:51:59.367-07:00</updated><title type='text'>this blog has been moved!</title><content type='html'>I've converted this blog to word press and in the process changed the name to:
 
<a href="http://saffroncrush.com/">Saffron Crush</a> 
 
click on the link to open the new site - hope to see you there! 
 
blessings, melanie</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/8775637379018366727/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/06/this-blog-has-been-moved.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/8775637379018366727'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/8775637379018366727'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/06/this-blog-has-been-moved.html' title='this blog has been moved!'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-2054804873308092940</id><published>2011-05-22T22:22:00.000-07:00</published><updated>2011-05-23T17:14:15.048-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="chocolate"/><category scheme="http://www.blogger.com/atom/ns#" term="dessert"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="honey"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Chocolate Honey Cake</title><content type='html'>
<div style="font-family: Calibri; margin: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwE1hgPTwl5b5573_mm3gEVmnz4dqnohHIvD8SjLUTf_JVFJGGzSm-t5tXIZyq7M7F1rbDL368UmpgV846J9lq8nl4scW5cBfOPfTEiRYUrOgK-EUOgHWe6sWx1eoZzMpUV56wq5y_cY/s1600/IMG_1096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwE1hgPTwl5b5573_mm3gEVmnz4dqnohHIvD8SjLUTf_JVFJGGzSm-t5tXIZyq7M7F1rbDL368UmpgV846J9lq8nl4scW5cBfOPfTEiRYUrOgK-EUOgHWe6sWx1eoZzMpUV56wq5y_cY/s400/IMG_1096.jpg" width="400" /></a></div>
 
I've been feeling the pull for the past few weeks of chocolate cake.&nbsp; There is a gluten-free, vegan chocolate cake which I have made many times (my friends know it well), but for two reasons, I've been dreaming of a&nbsp;new cake.&nbsp; I've become bored with making the old stand-by and the old stand-by recipe has xanthum gum, which try to stay away from these days.&nbsp; So, I've been keeping my eye out for something new to try...
 
I started with Nigella Lawson's recipe for <a href="http://www.foodnetwork.com/recipes/nigella-lawson/honey-bee-cake-recipe/index.html">Honey&nbsp;Bee Cake</a>&nbsp;which I converted to gluten-free and veganized.&nbsp; It is by no means health food - there is a great deal of sugar and fat.&nbsp; But,&nbsp;it would be a&nbsp;lovely cake for a special occasion.&nbsp; Its a dense, very rich, almost gooey cake with a beautiful chocolate taste&nbsp;and the floral notes of honey in the background.&nbsp; I didn't want to change everything about her recipe the first time out, and I'm sure I'll be making this again and plan to try it with less fat and much less sugar, (I found it extremely sweet for my taste - although I'm sure some folks will like it super sweet).&nbsp; I'd also like to try it with another liquid sweetener, such as maple syrup, which is wonderful with chocolate.&nbsp;
 
And, this is an incredible easy cake to put together, especially in the food processor. 
 
Nigella and&nbsp;her kids of use marzipan to make little bees, decorated with the chocolate glaze and sliced almonds&nbsp;- I suppose if one has kids about, this might be fun, I skipped it.</div><div style="font-family: Calibri; margin: 0in;"> 
</div><div style="font-family: Calibri; margin: 0in;">Cake:</div><div style="font-family: Calibri; margin: 0in;">4 ounces bittersweet chocolate, melted</div><div style="font-family: Calibri; margin: 0in;">4&nbsp;tablespoons ground golden flaxmeal</div><div style="font-family: Calibri; margin: 0in;">6 tablespoons coconut milk</div><div style="color: black; font-family: Calibri; margin: 0in;">1 1/3 cups soft light brown sugar </div><div style="color: black; font-family: Calibri; margin: 0in;">2 sticks&nbsp;earth balance buttery stick (room temperature)&nbsp;</div><div style="color: black; font-family: Calibri; margin: 0in;">1/2 cup honey </div><div style="color: black; font-family: Calibri; margin: 0in;">1/4 cup sweet sorghum flour</div><div style="color: black; font-family: Calibri; margin: 0in;">1/2 cup brown rice flour (ground superfine is best)</div><div style="color: black; font-family: Calibri; margin: 0in;">3/4 cup arrowroot flour (or tapioca flour)</div><div style="color: black; font-family: Calibri; margin: 0in;">1 teaspoon baking soda</div><div style="color: black; font-family: Calibri; margin: 0in;">1 teaspoon baking powder</div><div style="color: black; font-family: Calibri; margin: 0in;">1/2 teaspoon sea salt&nbsp;</div><div style="color: black; font-family: Calibri; margin: 0in;">1 tablespoon cocoa</div><div style="color: black; font-family: Calibri; margin: 0in;">1 teaspoon vanilla</div><div style="color: black; font-family: Calibri; margin: 0in;">1 cup boiling water </div><div style="color: black; font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">Sticky&nbsp;Honey Glaze: </div><div style="color: black; font-family: Calibri; margin: 0in;">1/4 cup water </div><div style="color: black; font-family: Calibri; margin: 0in;">1/2 cup honey </div><div style="color: black; font-family: Calibri; margin: 0in;">6 ounces semisweet chocolate, finely chopped </div><div style="color: black; font-family: Calibri; margin: 0in;">1/2 cup plus 2 tablespoons confectioners' sugar </div><div style="color: black; font-family: Calibri; margin: 0in;">&nbsp;&nbsp;</div><div style="font-family: Calibri; margin: 0in;">Preheat the oven to 350 degrees, and&nbsp;oil and line the bottom (with parchment paper)&nbsp;a 9-inch springform pan.&nbsp; Also, because the batter is quiet liquid, I wrapped the pan with foil very tightly (although my pan did not leak at all).&nbsp;&nbsp;Also, place the springform pan on a sheet tray (if there is some leakage, you don't want it all over your oven).</div><div style="font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">Combine ground flax meal and coconut milk and allow to sit for a few minutes (this is the substitute for 2 eggs).</div><div style="font-family: Calibri; margin: 0in;"> 
</div><div style="font-family: Calibri; margin: 0in;">Combine&nbsp;all dry ingredients: (sweet sorghum flour, brown rice flour, arrowroot flour, baking poweder and soda, salt, and cocoa)&nbsp;&nbsp;and whisk until combined.&nbsp; </div><div style="font-family: Calibri; margin: 0in;"> 
</div><div style="font-family: Calibri; margin: 0in;">In a food processor, beat together softened earth balance sticks and brown sugar until creamy, then add the honey and process another few seconds.&nbsp; Add half of the flaxmeal &amp; coconut milk mixture and about 1/2 of the dry ingredients.&nbsp; Add remaining flaxmeal &amp; coconut milk mixture and remaining dry ingredients.&nbsp; Add the cocoa pushed through a tea strainer&nbsp;to ensure you have no lumps, and&nbsp;add vanilla&nbsp;and the boiling water. Mix everything well to make a smooth&nbsp;batter and pour into the prepared tin. </div><div style="font-family: Calibri; margin: 0in;">
(don't have a food processor?&nbsp; Do the same as above in a large bowl with a hand held mixer)</div><div style="font-family: Calibri; margin: 0in;">Cook for up to 1 1/2 hours, though check the cake after 45 minutes and if it is getting too dark, cover the top lightly with aluminium foil and keep checking every 15 minutes.&nbsp; Let the cake cool completely in the tin on a rack. </div><div style="color: black; font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">To make the glaze, bring the water and honey to a simmer in a saucepan, then turn off the heat and add the finely chopped semi-sweet chocolate, swirling it around to melt in the hot liquid. Leave it for a few minutes, then whisk together. Add the powdered sugar through a&nbsp;sieve and whisk again until smooth. </div><div style="font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">Choose your plate or stand, and cut out 4 strips of parchment&nbsp;paper and form a square outline on the plate. This is so that when you sit the cake on and ice it, the icing will not run out all over the plate. Unclip the&nbsp;springform pan&nbsp;and set the thoroughly cooled cake on the prepared plate. Pour the glaze over the cold cake;&nbsp;be sure a good&nbsp;deal of the glaze&nbsp;dribbles down the sides. The glaze takes awhile to harden,&nbsp;so give it&nbsp;least an hour before you&nbsp;plan on serving it. </div><div style="font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">Notes: 
 
-&nbsp;this cake rose beautifully in the oven, but then fell a bit in the middle (this is common occurrence with gluten-free baked things) - it didn't bother me at all. 
 
- this recipe would make a beautiful cupcakes and there would not be the issue of the middle falling. 
- I found the addition of the glaze over the top for me.&nbsp; Next time, I will try the cake (or cupcakes) with just a dusting of powdered sugar.&nbsp; And, because the cake is so deeply chocolaty, I'd like to try it with raspberries or raspberry jam - now that's something I could get excited about.</div><div style="font-family: Calibri; margin: 0in;"></div> 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWVUuWlnk7tCc6e1-m5DppMOsuBuFi-nssWC_fhIOqbf4Ab0DWoJMbQgGxMZiY7l6lKNneJiTYZhwTCypVX4q69MhM8-vwFGujENbH2U3OD_QwfHAdGKhuoB-OLMzu7qOqyHifCHDsWA/s1600/IMG_1095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWVUuWlnk7tCc6e1-m5DppMOsuBuFi-nssWC_fhIOqbf4Ab0DWoJMbQgGxMZiY7l6lKNneJiTYZhwTCypVX4q69MhM8-vwFGujENbH2U3OD_QwfHAdGKhuoB-OLMzu7qOqyHifCHDsWA/s400/IMG_1095.jpg" width="400" /></a></div></content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/2054804873308092940/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/chocolate-honey-cake.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/2054804873308092940'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/2054804873308092940'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/chocolate-honey-cake.html' title='Chocolate Honey Cake'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwE1hgPTwl5b5573_mm3gEVmnz4dqnohHIvD8SjLUTf_JVFJGGzSm-t5tXIZyq7M7F1rbDL368UmpgV846J9lq8nl4scW5cBfOPfTEiRYUrOgK-EUOgHWe6sWx1eoZzMpUV56wq5y_cY/s72-c/IMG_1096.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-7671185039090553930</id><published>2011-05-21T12:53:00.000-07:00</published><updated>2011-05-24T08:52:02.102-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Gluten-Free Waffles</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElCALWvGNlYBi931pdQG158t3CWXIxgkLnbbQEH9_SSLwtdptUBmxVM63cZKL2XhOzMJW4TpxML7u77NaB7vpI3-roMlaQkd0lu8fF9lVpo8HossCYj0kaaR4crVBT4uDxjeKwd0ecBk/s1600/IMG_1093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElCALWvGNlYBi931pdQG158t3CWXIxgkLnbbQEH9_SSLwtdptUBmxVM63cZKL2XhOzMJW4TpxML7u77NaB7vpI3-roMlaQkd0lu8fF9lVpo8HossCYj0kaaR4crVBT4uDxjeKwd0ecBk/s400/IMG_1093.jpg" width="400" /></a></div>
 
I love my new waffle maker!&nbsp; Its a Black &amp; Decker, with reversible non-stick plates (waffle on one side, smooth on the other).&nbsp; We've made panini sandwiches several times with the smooth side, turns any sandwich into something special.&nbsp; I've never owned a waffle iron before and initially became interested when I read somewhere of the idea of using waffles&nbsp;instead of bread for&nbsp;sandwiches and burgers&nbsp;- which I haven't tried yet, but what a great idea.&nbsp; In the meantime, we are really enjoying waffles.
 
These waffles are so easy that we can be eating a lovely hot waffles in less then 30 minutes, which means waffles are possible almost any morning.&nbsp; 
 
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVNL1NJYJE4aQ0vBzRgpxuScUFXRD4VDeqxlMaiG-6Aqjp5sH8EC1KTf7CUa4i6wR5prXdV6qB1THpkL2Kf_XxzRuUpZgazioQiHRASj0pzxMxavfiaaSHonEAVl7J8zoJg-gLlYcKlI/s1600/IMG_1070.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVNL1NJYJE4aQ0vBzRgpxuScUFXRD4VDeqxlMaiG-6Aqjp5sH8EC1KTf7CUa4i6wR5prXdV6qB1THpkL2Kf_XxzRuUpZgazioQiHRASj0pzxMxavfiaaSHonEAVl7J8zoJg-gLlYcKlI/s200/IMG_1070.jpg" width="200" /></a></div>I did&nbsp;some research on waffle irons before purchasing my Black &amp; Decker.&nbsp; I didn't want a&nbsp;&nbsp;Belgium waffle maker and liked the idea of the reversible plates.&nbsp; And I spent an evening reading all of the comments about waffle irons on amazon.com and based my decision mostly on what I read (I love amazon!).&nbsp;
 
So, here's my recipe for a basic gluten-free waffle.&nbsp; This is a very basic waffle, but you can top your waffles with anything you like.&nbsp; You can also add flavor to the actual waffle, add vanilla or almond extract, add ground nuts (almond, hazelnut, etc) for part of the flour.&nbsp;&nbsp;See other&nbsp;options at the end of this post.&nbsp; 
 
I've shared a&nbsp;link to this post at <a href="http://www.simplysugarandglutenfree.com/slightly-indulgent-tuesday-52411/">Slight Indulgent Tuesdays</a>. 
 
4 tablespoon ground flax meal 
6 tablespoons coconut milk (or other non-dairy milk) 
3/4 cup coconut milk yogurt 
3 tablespoon melted coconut oil (or any other fat) 
1 cup <a href="http://mindfulfood.blogspot.com/p/how-to-make-your-own-gluten-free-flour.html">gluten-free flour mix</a> 
1 tablespoon coconut palm sugar (optional) 
1 1/2 teaspoon baking powder 
1/2 teaspoon salt 
extra coconut milk to thin out batter (I usually need about 1/2 cup) 
 
Lightly brush both waffle plates with oil (I used an extra virgin olive oil spray).&nbsp; Close the iron and preheat to the waffle setting (follow the directions for heating your waffle iron). 
 
In a medium sized bowl, stir together ground flax meal and coconut milk and let sit for a few minutes.&nbsp; Add yogurt and melted coconut oil and&nbsp;whisk to combine.&nbsp; All dry ingredients and stir strongly with a whisk to combine.&nbsp; Add additional coconut milk until you have a nice thick batter. 
 
When you waffle iron has come up to heat, add the recommended amount of batter for your iron (mine is about 1 cup of batter).&nbsp; Close the iron and bake until done (usually about 5 minutes). 
 
In my iron this makes 3 very large waffles. 
 
Top with your favorite toppings: maple syrup, fresh fruit, your favorite jam, etc. 
 
Options: 
- use a purchased gluten-free flour mix (such as Bob's Red Mill, especially if you are new to gluten free cooking) 
- use butter in place of the coconut oil 
- use 2 eggs in place of the ground flax meal and 6 tablespoons coconut milk 
- instead of the coconut milk yogurt, use any yogurt you like, or try sour cream 
- also, instead of the yogurt, use mashed bananas, pureed pumpkin or sweet potatoes 
- for a savory option, leave out the sugar and add a bit of finely grated cheese 
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FiLLz83LiOiNHrgTNhaVuxxJfkatuBiT5xu4m5KEUXLPbegLvSH4AFJuDGfvaYHSizsIk19LXRrsqYBKKH4Iu25PlO4gkjPkOy8j_PG6okCZhbb63YDla7TG7iSmylXRPJ0hBkL3pAc/s1600/IMG_1091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FiLLz83LiOiNHrgTNhaVuxxJfkatuBiT5xu4m5KEUXLPbegLvSH4AFJuDGfvaYHSizsIk19LXRrsqYBKKH4Iu25PlO4gkjPkOy8j_PG6okCZhbb63YDla7TG7iSmylXRPJ0hBkL3pAc/s320/IMG_1091.jpg" width="320" /></a></div></content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/7671185039090553930/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/gluten-free-waffles-vegan-too.html#comment-form' title='3 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/7671185039090553930'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/7671185039090553930'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/gluten-free-waffles-vegan-too.html' title='Gluten-Free Waffles'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElCALWvGNlYBi931pdQG158t3CWXIxgkLnbbQEH9_SSLwtdptUBmxVM63cZKL2XhOzMJW4TpxML7u77NaB7vpI3-roMlaQkd0lu8fF9lVpo8HossCYj0kaaR4crVBT4uDxjeKwd0ecBk/s72-c/IMG_1093.jpg" height="72" width="72"/><thr:total>3</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-3186884650076007579</id><published>2011-05-17T11:07:00.000-07:00</published><updated>2011-05-17T22:32:25.010-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="berry"/><category scheme="http://www.blogger.com/atom/ns#" term="dessert"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Blackberry Pandowdy</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmiJwqjc6QOWwtL8rTxodzYM8UiL9jMvUiRtVBmc2ih7zcHLeoTHyuq8Wp3gSAzFP9rSuKFLSVQsvI1qFq3GEi0wVwZlCiTHeFR_RkN_PDSY6sgIQywJ1GGRMeSY44NvvUtQFv_z_EjE/s1600/IMG_1084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmiJwqjc6QOWwtL8rTxodzYM8UiL9jMvUiRtVBmc2ih7zcHLeoTHyuq8Wp3gSAzFP9rSuKFLSVQsvI1qFq3GEi0wVwZlCiTHeFR_RkN_PDSY6sgIQywJ1GGRMeSY44NvvUtQFv_z_EjE/s400/IMG_1084.jpg" width="400" /></a></div>
 
What the heck is pandowdy?&nbsp; - turns out it is a very easy and rustic fruit&nbsp;dessert with&nbsp;pastry on the top.&nbsp; The the word pandowdy refers to breaking up the crust half-way thru the cooking time so that the fruit bubbles up between&nbsp;the pieces of the crust.&nbsp;&nbsp;You end up with pieces of&nbsp;crisp crust and pieces of&nbsp;crust submerged in the fruit - just like a&nbsp;pie.
 
Breaking up the pastry immediately caught my attention - this means the pastry does not have to be&nbsp;perfect!&nbsp; The word 'dowdy'&nbsp;brings to&nbsp;mind something unfashionable, without style...&nbsp; Warm, sweet fruit with a yummy, whole-grain pastry on top and I'm there stylish or not. 
 
We love berry pie around here - however, I've never been able to master pie crust, so I usually get away with berry crisp and cobblers.&nbsp; I came across a recipe for&nbsp;Strawberry Pandowdy in the latest edition of <a href="http://www.eatingwell.com/">Eating Well</a> (June 2011).&nbsp;
 
I used blackberries and converted&nbsp;the original recipe&nbsp;to gluten-free and vegan.&nbsp; Use any fruit you want or combination of fruit.&nbsp; You may want to adjust the amount of sugar depending on how naturally sweet your fruit is.&nbsp; (some ideas: strawberry &amp; rhubarb, peach &amp; blackberry with cystalized ginger, apple &amp; maple - the sky's the limit...)&nbsp;
 
This reminds me of one of my favorite cookbooks, <a href="http://www.amazon.com/Rustic-Fruit-Desserts-Crumbles-Pandowdies/dp/1580089763/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1305655434&amp;sr=8-1">Rustic Fruit Desserts</a> by Cory Schreiber and Julie Richardson, which is filled with intriguing recipes for crumbles, buckles, cobblers, pandowdies, and lots more. 
 
I shared a link to this post at <a href="http://glutenfreehomemaker.com/2011/05/gluten-free-wednesdays-51811/">Gluten-Free Wednesdays</a>. 
 
Crust: 
3/4 cup <a href="http://mindfulfood.blogspot.com/p/how-to-make-your-own-gluten-free-flour.html">gluten free flour mix</a> 
1 teaspoon coconut palm sugar 
1/4 teaspoon sea salt 
3 tablespoon earth balance buttery stick (or butter), cut into small pieces 
2 - 3 tablespoon ice water 
 
Berry Filling: 
2 lbs fresh or frozen blackberries (about 6 cups) 
1/3 cup coconut palm sugar (use less if you like your berries tart!) 
3 tablespoons gluten free flour mix 
1/2 teaspoon cinnamon 
 
To make the crust:&nbsp; place 3/4 cup flour mix, 1 teaspoon sugar, and salt in the bowl of a food processor and pulse to combine.&nbsp; Add butter, 1 small piece at a time, pulsing continually.&nbsp; Mixture should resemble coarse sand.&nbsp; Add water, 1 tablespoon at a time, pulsing until mixture begins to come together.&nbsp; 
 
(to make crust without a food processor: Mix together dry ingredients in a bowl.&nbsp; Add pieces of butter and rub the into the dry ingredients with your fingers.&nbsp; Stir in water 1 tablespoon at a time, until mixture begins to form a ball.) 
 
Transfer dough to a piece of plastic wrap, wrap tightly and refrigerate for 30 minutes or so.&nbsp; 
 
Preheat oven to 400 degrees. 
 
Meanwhile, combine all ingredients for the berry filling and place in a 8 x 8 inch baking pan. 
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMI5jzH6VIKPFJhez2LEhtu8Z4pFdmz-BGZDUHl3bJQsx6E7hFaaIy-9fY6iNat5UZurC2XvK4UpZr92fiGc6gHrs_JF-sQB3je6hKFmOzoWSEub5KjQQ0_smokYQ7D5sOS_NLdmRs3B8/s1600/IMG_1078.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMI5jzH6VIKPFJhez2LEhtu8Z4pFdmz-BGZDUHl3bJQsx6E7hFaaIy-9fY6iNat5UZurC2XvK4UpZr92fiGc6gHrs_JF-sQB3je6hKFmOzoWSEub5KjQQ0_smokYQ7D5sOS_NLdmRs3B8/s200/IMG_1078.jpg" width="200" /></a></div>Roll the chilled&nbsp;dough out between 2 sheets of plastic wrap.&nbsp; I've found that this dough does not&nbsp;&nbsp;hold together like 'normal' pie crust dough, so I just place the dough on top of the filling in pieces, large and small so I end up with a patchwork - which looks interesting and very rustic.&nbsp; If you've got just one big piece of pastry, cut a few slits for steam to escape.
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhA9shgGKRbp4pE_1LqGDlkCN4sRZVD_FdCWmwlddOHPX4C53Ss1Li1cC9m8KyqB0h_9inDBtK8towX_Uq1DSuK7COtF_LJlis3OvLz3rXNs9tkwtmBz3uZBO6GTAgIlhuxaGHjni7-lU/s1600/IMG_1079.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhA9shgGKRbp4pE_1LqGDlkCN4sRZVD_FdCWmwlddOHPX4C53Ss1Li1cC9m8KyqB0h_9inDBtK8towX_Uq1DSuK7COtF_LJlis3OvLz3rXNs9tkwtmBz3uZBO6GTAgIlhuxaGHjni7-lU/s200/IMG_1079.jpg" width="200" /></a></div>&nbsp; Tuck any overhanging dough into the edges of the baking dish.&nbsp;
 
You may want to have a baking tray under your pandowdy to catch any drips - depending on how full your baking dish is.&nbsp; Bake for about 30 mintues. 
 
Remove from the oven and with a small, sharp knife, cut the partially baked crust into 2 inch squares.&nbsp; Using a spoon or small spatula, press about half of the dough squares into the fruit until they are partially submerged.&nbsp; This is called 'dowdying'. 
 
(Note:&nbsp; if your pastry looks 'beautiful' at this point, feel free to skip the step which&nbsp;breaks the pastry into pieces and submerges them into the fruit.)&nbsp; 
 
Reduce oven temperature to 350 degrees and continue to bake for 30 - 40 minutes more, until the crust is browned in places and the fruit is bubbly.&nbsp; Allow to cool a bit. 
 
Double the recipe (that's what I did!) and bake in a 13 x 9 inch pan.&nbsp; We had it for breakfast with yogurt. 
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-teYyvdGgkR39ihIjQH58S3svyWQnZNQmmPw6K0xM0kgCx0Kz8Bj7BbjkemwYb5FxHIwyczNKf1mSNao0jGJnBph7cS3PzAg5bs1qo99BlXn7_CY-KZI9o_X-zLJgBPVRI8Rgxctf7w/s1600/IMG_1082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-teYyvdGgkR39ihIjQH58S3svyWQnZNQmmPw6K0xM0kgCx0Kz8Bj7BbjkemwYb5FxHIwyczNKf1mSNao0jGJnBph7cS3PzAg5bs1qo99BlXn7_CY-KZI9o_X-zLJgBPVRI8Rgxctf7w/s400/IMG_1082.jpg" width="400" /></a></div></content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/3186884650076007579/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/blackberry-pandowdy.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/3186884650076007579'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/3186884650076007579'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/blackberry-pandowdy.html' title='Blackberry Pandowdy'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmiJwqjc6QOWwtL8rTxodzYM8UiL9jMvUiRtVBmc2ih7zcHLeoTHyuq8Wp3gSAzFP9rSuKFLSVQsvI1qFq3GEi0wVwZlCiTHeFR_RkN_PDSY6sgIQywJ1GGRMeSY44NvvUtQFv_z_EjE/s72-c/IMG_1084.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-1741858282878776708</id><published>2011-05-15T21:34:00.000-07:00</published><updated>2011-05-17T09:44:02.238-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="banana"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="pancakes"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Banana Cinnamon Pancakes, G-Free and Vegan</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkgXULPR2XKP1ce47giqpBdl_PIq_3hsK3lr8lJO2HDGDgA5OYFFkd2rFKucSBkzNI4E9jH423dPgXk9st57bk5XJiuuijAKn8zx1xf4A7RGgfpKukmGTe_R3RNddi3bXx5lINr8lJ2I/s1600/IMG_1073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkgXULPR2XKP1ce47giqpBdl_PIq_3hsK3lr8lJO2HDGDgA5OYFFkd2rFKucSBkzNI4E9jH423dPgXk9st57bk5XJiuuijAKn8zx1xf4A7RGgfpKukmGTe_R3RNddi3bXx5lINr8lJ2I/s400/IMG_1073.jpg" width="400" /></a></div>
Yesterday was sunny, we worked in the garden,&nbsp;dug&nbsp;some weeds and planted a few things.&nbsp; We took a lovely walk thru the neighborhood in the late afternoon and as we were on our way back home, we could&nbsp;sense that the&nbsp;weather was changing.&nbsp; And, sure enough it started to sprinkle after we returned home.&nbsp; We woke&nbsp;this morning&nbsp;to the kind of rain that will continue all day.&nbsp; So we had pancakes for brunch!
 
I started with a recipe from the <a href="http://glutenfreegirl.com/gluten-free-pancakes-for-the-ratio-rally/">Gluten Free Girl's web site</a>.&nbsp; I used my own flour mix and veganized it.&nbsp; As a substitute for the eggs, I used&nbsp;a banana, which&nbsp;acts as a binder.&nbsp; Banana is not one of my favorite flavors, but&nbsp;it is&nbsp;quiet subtle.&nbsp; The ground flaxseed also helps bind the mixture.
 
These pancakes&nbsp;are crispy at the edges&nbsp;with soft insides&nbsp;and quite&nbsp;light; not only do they taste good, but are made with lots of whole grains.&nbsp;&nbsp;After eating 2 of these cakes, I felt warm and full, but absent was that heavy feeling that I always have after eating pancakes made from all-purpose flour.&nbsp; 
 
I shared a link to this post at <a href="http://www.simplysugarandglutenfree.com/slightly-indulgent-tuesday-51711/">Slightly Indulgent Tuesdays</a>. 
 
1 cup coconut milk 
1 teaspoon apple cider vinegar 
7 oz flour mix (1 3/4 cups) see below 
1 oz ground golden flaxseed (1/4 cup) 
1 tablespoon coconut palm sugar 
2 teaspoons baking powder 
1 teaspoon sea salt 
1 teaspoon cinnamon 
2 oz banana, mashed&nbsp;(1 large banana) 
4 tablespoon coconut oil, melted (or butter) 
 
Heat griddle or large skillet over medium heat.&nbsp; Have a solid piece of coconut oil handy to oil the griddle. 
 
Mix together coconut milk and vinegar in a small cup and let sit.&nbsp; 
 
In a medium sized bowl, whisk together flour mix, ground flaxseed, baking powder, salt, and cinnamon.&nbsp; 
 
Mix the mashed banana with the coconut milk / vinegar mixture, add melted coconut oil, mix until combined.&nbsp; Add the liquid mixture&nbsp;to the dry ingredients, mix thoroughly.&nbsp; 
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtFU2CEOUZAMrWDZp-dhQpRENkAyeIDYDNdcUNd4O0o5yqIcGizUdIUlrgqLNtDTX7BUm8gGZ7y0p0OdX0UQMDbo5KNf3Q3hsr1rDwtYzNFVU4dXwZChr4lb8_Y6RM0SUtKy7ieqGIyA/s1600/IMG_1075_new.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtFU2CEOUZAMrWDZp-dhQpRENkAyeIDYDNdcUNd4O0o5yqIcGizUdIUlrgqLNtDTX7BUm8gGZ7y0p0OdX0UQMDbo5KNf3Q3hsr1rDwtYzNFVU4dXwZChr4lb8_Y6RM0SUtKy7ieqGIyA/s200/IMG_1075_new.jpg" width="200" /></a></div>Oil hot griddle with coconut oil.&nbsp;&nbsp;Pour batter onto&nbsp;hot, oiled griddle, about 1/4 cup for each&nbsp;&nbsp;&nbsp;pancake.&nbsp; &nbsp; When bubbles form and start to pop, flip the pancake over.&nbsp; Cook for a few more minutes.
 
Makes about 6 4-inch pancakes. 
 
Serve with warm maple syrup, earth balance buttery stick, jam, fresh fruit, etc. 
 
Options: 
- instead of the mashed banana, try applesauce, or&nbsp;pureed sweet potato 
<div class="separator" style="clear: both; text-align: center;"></div> 
Whole Grain Flour Mix: 
200 grams rice flour (ground superfine is best) 
100 grams sorghum flour 
200 grams quinoa flour 
100 hazelnut flour 
100 grams corn flour (non-GMO) 
150 grams tapioca flour 
150 grams arrowroot flour 
 
This is a very nice high protein flour mix with a lovely taste because of the hazelnut flour.&nbsp; For more information about making your own flour mix, see my post <a href="http://mindfulfood.blogspot.com/p/how-to-make-your-own-gluten-free-flour.html">'How to make your own gluten free flour mix'</a>.&nbsp; And, if you're just starting the gluten-free journey, start with a purchased mix (that's what I did...).</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/1741858282878776708/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/banana-cinnamon-pancakes-g-free-and.html#comment-form' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/1741858282878776708'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/1741858282878776708'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/banana-cinnamon-pancakes-g-free-and.html' title='Banana Cinnamon Pancakes, G-Free and Vegan'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkgXULPR2XKP1ce47giqpBdl_PIq_3hsK3lr8lJO2HDGDgA5OYFFkd2rFKucSBkzNI4E9jH423dPgXk9st57bk5XJiuuijAKn8zx1xf4A7RGgfpKukmGTe_R3RNddi3bXx5lINr8lJ2I/s72-c/IMG_1073.jpg" height="72" width="72"/><thr:total>2</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-626878653747355373</id><published>2011-05-13T17:00:00.000-07:00</published><updated>2011-05-15T10:04:16.017-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="ginger"/><category scheme="http://www.blogger.com/atom/ns#" term="miso"/><category scheme="http://www.blogger.com/atom/ns#" term="soup"/><category scheme="http://www.blogger.com/atom/ns#" term="tofu"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Ginger Miso Soup with Tofu</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfI8VvASMXVSVGdFBfAhZxDxkezWhMI1lacDk9VT9g9vEw1kk8tvChHh6lFJz-M9zVH3sk8Hw5Jinugg8AlXWllAz_8pSUteHRxLO0fPn5RC_b5AJqZLV3pE49YKYfsTOdQSiCWkyVy0/s1600/IMG_1067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfI8VvASMXVSVGdFBfAhZxDxkezWhMI1lacDk9VT9g9vEw1kk8tvChHh6lFJz-M9zVH3sk8Hw5Jinugg8AlXWllAz_8pSUteHRxLO0fPn5RC_b5AJqZLV3pE49YKYfsTOdQSiCWkyVy0/s400/IMG_1067.jpg" width="400" /></a></div>
 
Everyone is talking about the coldest, wettest Spring ever that we are having here in the Pacific Northwest.&nbsp; But, the past few days, we've had some sun and temperatures have been in the middle 50's - so there was hope abroad in the land that at last Spring is here.&nbsp; Alas, today steady rain and oh so cold.&nbsp; So, I stuck my head in the frig to see what kind of soup I could put together in a jiff because I was so cold!&nbsp;&nbsp; Here's what I came up with.
 
I shared a link to this post on Cybele Pascel's <a href="http://www.cybelepascal.com/?p=2795">Allgery Friendly Friday</a>. 
 
1 quart vegetable stock 
knob of ginger, finely minced (or use a micoplane) 
pinch of salt 
a few grinds of black pepper 
a squirt of Sriracha (or other hot sauce, or red pepper flakes) 
handful of mushrooms 
handful of snap peas 
firm tofu cut into large cubes 
2 tablespoons white miso 
fresh herbs, such as cilantro or basil 
 
Heat stock in a medium sized saucepan, add ginger, salt, pepper, and Srirahca.&nbsp; Bring to a gentle simmer.&nbsp; Add mushrooms and simmer for a few minutes.&nbsp; Turn heat to low.&nbsp; Add snap peas and tofu, heat for just a few minutes.&nbsp; 
 
Place the miso in a small bowl and add&nbsp;about 1/2 cup of the hot soup, stir with a spoon to&nbsp;disperse the miso completely.&nbsp; Turn off heat under the soup and add the miso mixture&nbsp;back to the soup pot, stir gently (you do not want to boil the soup after adding the miso, the high temperature will destory some of the healthful properties of the miso).&nbsp; Adjust for seasoning, add fresh herbs (I used cilantro).&nbsp;
 
My goodness, did this ever hit the spot, I feel warm and cosy from the inside now. 
 
Options: 
- use chicken stock and add chucks of roasted or grilled chicken in place of the tofu 
- Add whatever green stuff you have (chard, spinach, napa cabbage, etc.) 
- add a bit of coconut milk at the end to add a bit of richness 
- if you have more time, saute finely diced shallot, carrot. mushrooms in olive oil before continuing with the recipe</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/626878653747355373/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/ginger-miso-soup-with-tofu.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/626878653747355373'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/626878653747355373'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/ginger-miso-soup-with-tofu.html' title='Ginger Miso Soup with Tofu'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfI8VvASMXVSVGdFBfAhZxDxkezWhMI1lacDk9VT9g9vEw1kk8tvChHh6lFJz-M9zVH3sk8Hw5Jinugg8AlXWllAz_8pSUteHRxLO0fPn5RC_b5AJqZLV3pE49YKYfsTOdQSiCWkyVy0/s72-c/IMG_1067.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-2576922617934555885</id><published>2011-05-10T23:56:00.000-07:00</published><updated>2011-05-10T23:56:28.934-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="cauliflower"/><category scheme="http://www.blogger.com/atom/ns#" term="cheese"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Cauliflower Mac & Cheese</title><content type='html'><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibH8gBHeeC1ER1xXFLeMq_0i5ZlfFe6alZb7zHFtR41rXuNej_J8jueQq26WVdWYDXnl118S_sCicNZG_8Oq52Ngzl3d7M-WP6vAcifsTzuBYoOE2qdB7LFn_XdXGApL2QL1rPqF3WW18/s1600/IMG_1056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibH8gBHeeC1ER1xXFLeMq_0i5ZlfFe6alZb7zHFtR41rXuNej_J8jueQq26WVdWYDXnl118S_sCicNZG_8Oq52Ngzl3d7M-WP6vAcifsTzuBYoOE2qdB7LFn_XdXGApL2QL1rPqF3WW18/s400/IMG_1056.jpg" width="400" /></a></div>
 
I think you&nbsp;are gonna&nbsp;love this!&nbsp; There is an entire head of cauliflower hiding in this Mac &amp; Cheese.&nbsp; When cooked very soft, the cauliflower&nbsp;makes&nbsp;a superb sauce which is has a beautiful&nbsp;creamy texture&nbsp;and very neutral in taste (in other words, does not taste like cauliflower).&nbsp; This recipe is from Mark Bittman's <a href="http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1305009699&amp;sr=1-1">'The Food Matters Cookbook'</a>.&nbsp; If you don't have a food processor or blender, a potato masher can be used, the sauce will be a little chunkier, but it will still be very good.
 
You can use ordinary&nbsp;breadcrumbs for the topping (or leave it off entirely), but Panko crumbs are drier then other breadcrumbs and so make a crisper topping.&nbsp; Just take a look at the beautifully brown, crispy bits in the photo above. 
 
I can't remember the last time I ate Mac &amp; Cheese.&nbsp; And, I will admit to being a bit apprehensive about this.&nbsp; While the cauliflower was cooking, there was an odor in the house, kind of like, well, over-cooked cauliflower.&nbsp; Fortunately, there was only the lovely smell of warm cheese in the finished Mac &amp; Cheese.&nbsp; 
 
I made this for Mother's Day because David's 2 year ago grandson, Taye&nbsp;was part of the party and I wanted to be sure there was something he would like.&nbsp; Taye wasn't too interested in eating much of anything, but all of us adults loved it.&nbsp; Taye did eat some ice cream later... 
 
2 tablespoons olive oil, plus a bit more for the baking pan 
salt 
1 cup vegetable stock 
1 cauliflower, cored and separated into large pieces 
1 lb ziti, elbow, or other cut pasta (whole wheat, rice, kamut, etc) 
1 cup grated sharp cheddar cheese 
1 tablespoon Dijon mustard, or to taste 
a few grating of fresh nutmeg 
fresh ground black pepper 
1/4 to 1/2 grated Parmesan cheese 
1 cup whole wheat Panko breadcrumbs 
1/4 cup butter, melted 
 
Preheat oven to 400 degrees.&nbsp; Brush a 9x13" baking pan (or equivalent) with olive oil.&nbsp; 
 
Cook the cauliflower in a large pot of salted boiling water until very tender (about 25 minutes).&nbsp; Remove the cauliflower from the water to a food processor (or blender).&nbsp; Add pasta to the boiling water and cook until half way to al dente.&nbsp; Drain pasta and place in a very large bowl. 
 
While the pasta is cooking, process the cauliflower with 3/4 cup of the stock, 2 tablespoons olive oil, cheddar, mustard, nutmeg, and a pinch of salt and a few grinds of black pepper until very smooth.&nbsp; If using a blender, you may need to work this in a few batches.&nbsp; If the sauce needs to be thinned out, add a bit more stock.&nbsp; Taste and adjust the seasonings.&nbsp; Pour the sauce over the pasta and mix.&nbsp;&nbsp;Plunk the&nbsp;mixture into the prepared pan.&nbsp;
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd38EK2a9KZMwzWhlBeLU-EH9MNsgNApiLCiYpWfKnU-ndy8uxU6cibZdi-nV8IfxgtUmNKvdZ9nTyrBRabpGLdwDvHhkK-QPJtpBO8h9cVqN4cSoa-UpNx1xHusTtrcQwa97wsq9HwXU/s1600/IMG_1039.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd38EK2a9KZMwzWhlBeLU-EH9MNsgNApiLCiYpWfKnU-ndy8uxU6cibZdi-nV8IfxgtUmNKvdZ9nTyrBRabpGLdwDvHhkK-QPJtpBO8h9cVqN4cSoa-UpNx1xHusTtrcQwa97wsq9HwXU/s320/IMG_1039.jpg" width="320" /></a></div>Sprinkle the top with the shredded Parmesan.&nbsp; Toss the Panko breadcrumbs with the&nbsp;melted butter and spread over top of the Parmesan.
 
Bake the pasta until casserole is bubbly and crumbs turn brown, 30 minutes or so.&nbsp; (We baked this in a ceramic baking dish and the sides&nbsp;were deliciously crisp - yum, that was the best part)</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/2576922617934555885/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/cauliflower-mac-cheese.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/2576922617934555885'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/2576922617934555885'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/cauliflower-mac-cheese.html' title='Cauliflower Mac & Cheese'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibH8gBHeeC1ER1xXFLeMq_0i5ZlfFe6alZb7zHFtR41rXuNej_J8jueQq26WVdWYDXnl118S_sCicNZG_8Oq52Ngzl3d7M-WP6vAcifsTzuBYoOE2qdB7LFn_XdXGApL2QL1rPqF3WW18/s72-c/IMG_1056.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-1408932915952324162</id><published>2011-05-09T22:01:00.000-07:00</published><updated>2011-05-15T21:35:41.376-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="nuts"/><category scheme="http://www.blogger.com/atom/ns#" term="snacks"/><title type='text'>Spicy Roasted Nuts</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHdZZ2F9oku4tA8aZLPjVfGHoZaanltxxq52dYRdgl6YBAZ4L9eCW4m0d-1-cf-8iUe3kZLSzcjhX0yeSStfDzTtxvq9mWsAlKhlV53FMNTfauHnG2d4tAt7F-7rYpG8CszEKqt-CETU/s1600/IMG_1038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHdZZ2F9oku4tA8aZLPjVfGHoZaanltxxq52dYRdgl6YBAZ4L9eCW4m0d-1-cf-8iUe3kZLSzcjhX0yeSStfDzTtxvq9mWsAlKhlV53FMNTfauHnG2d4tAt7F-7rYpG8CszEKqt-CETU/s400/IMG_1038.jpg" width="400" /></a></div>
 
We were looking at nuts a few weeks ago at the grocery store and didn't end up purchasing any because they were expensive and had entirely too much salt.&nbsp; I got home and did a bit of experimenting and after a few tries, came up with something we like (well, okay, some of us love these...)&nbsp; 
 
olive oil 
1/2 cup raw hazelnuts 
1/2 cup raw almonds 
1/2 raw cashews 
1/4 cup sunflower seeds 
1/4 cup pepitas (pumpkin seeds) 
2 tablespoons tamari 
2 tablespoon maple syrup 
Optional seasonings:&nbsp; black pepper, cayenne pepper, cinnamon, cumin, cardamom (let your&nbsp;imagination go&nbsp;wild!) 
 
Preheat oven to 325 degrees.&nbsp; Line a sheet try with foil and brush with olive oil.&nbsp; Mix nuts with tamari, maple syrup, and seasonings (if using).&nbsp; Spread mixture evenly on the tray and bake in the oven for about 10 minutes.&nbsp; Remove tray and turn nuts over with a spatula.&nbsp; Bake for another 5 - 10 minutes.&nbsp; Depending on your oven, these nuts may take a few minutes less or more.&nbsp;&nbsp;When you start to smell the nuts or the maple syrup, start checking them every 60 seconds or so - you do not want to let the nuts burn.
 
Remove from oven and stir again.&nbsp; Stir every few minutes as the nuts cool - this makes it easier to remove from the tray.</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/1408932915952324162/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/spicy-roasted-nuts.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/1408932915952324162'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/1408932915952324162'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/spicy-roasted-nuts.html' title='Spicy Roasted Nuts'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHdZZ2F9oku4tA8aZLPjVfGHoZaanltxxq52dYRdgl6YBAZ4L9eCW4m0d-1-cf-8iUe3kZLSzcjhX0yeSStfDzTtxvq9mWsAlKhlV53FMNTfauHnG2d4tAt7F-7rYpG8CszEKqt-CETU/s72-c/IMG_1038.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-5259068428695337453</id><published>2011-05-06T16:13:00.000-07:00</published><updated>2011-05-06T16:23:57.435-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="salad"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetables"/><title type='text'>Sweet Beet Salad with Candied Walnuts</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxa5UAOIolg4lFa3Q-hDawXtxeqdpkAsy2te1R1hyZJSKzoRIRcsk5DX3Yl10IMQ8qzk34Fm8tBRWIClUWqYpZmCSPJ6zuWsxlQk70azgeHWgs4MmMSEvYyFUL0Ny_tdIinDuF1RJHtA/s1600/IMG_1030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxa5UAOIolg4lFa3Q-hDawXtxeqdpkAsy2te1R1hyZJSKzoRIRcsk5DX3Yl10IMQ8qzk34Fm8tBRWIClUWqYpZmCSPJ6zuWsxlQk70azgeHWgs4MmMSEvYyFUL0Ny_tdIinDuF1RJHtA/s400/IMG_1030.jpg" width="400" /></a></div>
 
Luckily, no one in my family will even look at a beet much less eat one, because I had just 4 small beets.&nbsp; And, I only have the beets because I forgot to swap them out of our farm box which we have delivered once a week.&nbsp; I don't eat beets too often, but each time I do I am&nbsp;reminded how fabulous they taste and I ask myself, where are the beets? 
 
And even those folks who do not like beets (yet!) - must agree that they make the most beautiful salad. 
 
This recipe is for an individual servings (at least as far as I'm concerned), if you want a salad for 4, you will probably want to double or triple this.&nbsp; 
 
I shared a link to this recipe at Cybele's Pascal's <a href="http://www.cybelepascal.com/?p=2744">Allergy Friendly Friday</a>. 
 
4 beets, remove greens and save for another purpose (e.g. sauteed greens?) 
walnut oil (or olive oil) 
1 teaspoon red wine vinegar 
handful of walnuts 
1 teaspoon coconut palm sugar 
pinch of salt 
freshly ground black pepper 
a few springs of cilantro, leaves only 
 
Preheat oven to 350 degrees, trim and clean beets and place in a small casserole dish with a splash of oil, toss beets to coat with oil.&nbsp; Cover the dish either with a lid or foil.&nbsp; Place in oven and cook for 45 - 60 minutes, until beets are fork tender (the flesh of the beets are easily pierced with a fork).&nbsp; Remove from oven and uncover, let sit for a few minutes to cool.
 
When beets are cool enough to handle, remove the skin by rubbing with your fingers under cold running water.&nbsp; The skin should very easily come up.&nbsp; Slice beets into serving bowl and add a bit more oil and the vinegar.&nbsp; 
 
Heat a&nbsp;small saute pan over medium heat, add about 1 teaspoon of oil,&nbsp;walnuts, sugar, salt, and pepper.&nbsp; Stir constantly for about 3 - 5 minutes, until walnuts are fragrant and sugar is melted.&nbsp; The spices should adhere to the walnuts.&nbsp; Add to the sliced beets, and cilantro, mix to combine.&nbsp; Taste and adjust seasonings, you might want a bit more vinegar also.
 
Options: 
- I just happened to have walnut oil, a light olive oil would be just as yummy 
- add any fresh herbs you like 
- add globs of&nbsp;goat or feta cheese, the tangy softness of either of these cheeses is wonderful&nbsp;against the sweetness of the beets and the walnuts</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/5259068428695337453/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/sweet-beet-salad-with-candied-walnuts.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/5259068428695337453'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/5259068428695337453'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/sweet-beet-salad-with-candied-walnuts.html' title='Sweet Beet Salad with Candied Walnuts'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxa5UAOIolg4lFa3Q-hDawXtxeqdpkAsy2te1R1hyZJSKzoRIRcsk5DX3Yl10IMQ8qzk34Fm8tBRWIClUWqYpZmCSPJ6zuWsxlQk70azgeHWgs4MmMSEvYyFUL0Ny_tdIinDuF1RJHtA/s72-c/IMG_1030.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-4047217815920312883</id><published>2011-05-04T00:00:00.000-07:00</published><updated>2011-05-05T20:33:52.508-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="berry"/><category scheme="http://www.blogger.com/atom/ns#" term="bread"/><category scheme="http://www.blogger.com/atom/ns#" term="breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="ratio rally"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Hazelnut Cream Scones with Blackberry Jam (g-free & vegan)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajLwIVuwn5XB8CqdUIKL_fDWH2Z0YUcRhaMw0G_eV6Aox5jnXTyvnR5Au2c9KMQ0gGP49nQsAW3RZ0eRJfkD0jTq-UBu8uNpjbNbem6REVuL-Ynjks1VXTkpYFP1y9F-8bBr_dDaVgoY/s1600/IMG_1022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajLwIVuwn5XB8CqdUIKL_fDWH2Z0YUcRhaMw0G_eV6Aox5jnXTyvnR5Au2c9KMQ0gGP49nQsAW3RZ0eRJfkD0jTq-UBu8uNpjbNbem6REVuL-Ynjks1VXTkpYFP1y9F-8bBr_dDaVgoY/s400/IMG_1022.jpg" width="400" /></a></div>
 
I had a bit of&nbsp;trouble with scones this month.&nbsp; I've made plenty of biscuits, but never scones.&nbsp; I've not eaten too many scones either, the only scones I remember eating&nbsp;are&nbsp;the orange cranberry scones at Starbucks (which&nbsp;are very delish).&nbsp; After reading some history about scones, I wanted to make a simple scone with no added bits, no nuts, no fruit.&nbsp; A more traditional scone.&nbsp; Because, I was&nbsp;really interested in making jam (which I've never made before either).&nbsp;
 
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfJMheZpIP2pjzMEBOGj7hb1TYBkCpLh7B1VpPOtM67QkrOWpr_mrsSvy8bPhmRin6x9GbaiTeU6_wVbnCx-eO9cxdnwigysrz2MgK63HYn_-qzCS3JoSbretDN1Kge5rQu7yBCk2OCY/s1600/GLUTEN-FREE-RATIO-RALLY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfJMheZpIP2pjzMEBOGj7hb1TYBkCpLh7B1VpPOtM67QkrOWpr_mrsSvy8bPhmRin6x9GbaiTeU6_wVbnCx-eO9cxdnwigysrz2MgK63HYn_-qzCS3JoSbretDN1Kge5rQu7yBCk2OCY/s320/GLUTEN-FREE-RATIO-RALLY.jpg" width="320" /></a></div>
 
<div style="text-align: center;">(beautiful logo designed by <a href="http://www.girlfriday.ca/" target="_blank">Anile Prakash</a>)
 
</div><div style="text-align: center;"></div>The theme of this&nbsp;month's Ratio Rally was Scones -&nbsp;scroll down to&nbsp;the end of this post for a&nbsp;complete list of the offerings.&nbsp; Lauren at <a href="http://www.celiacteen.com/2011/scones-ratio-rally/">Celiac Teen</a> has done a bang-up job at hosting the whole event this month.&nbsp;
 
 
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoJ6jaMXfwxn_uRHgI7uSREiVkyMVNOO0RlasmRxZKrxQGYXqgXZTJJ8-xTNWQqKhPxNnotCvLf-Asa30WiQD9IcVOF87bhff3nWW6R7pILGDOVbVGTm4pOedNyentnzWgkirY7Q58eU/s1600/IMG_1025.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoJ6jaMXfwxn_uRHgI7uSREiVkyMVNOO0RlasmRxZKrxQGYXqgXZTJJ8-xTNWQqKhPxNnotCvLf-Asa30WiQD9IcVOF87bhff3nWW6R7pILGDOVbVGTm4pOedNyentnzWgkirY7Q58eU/s320/IMG_1025.jpg" width="320" /></a></div>EZ PZ, biscuits with a bit of sugar...
 
I made several version of scones that were just okay to awful, awful in the sense of very dry and crumbly (upon removing one batch&nbsp;from the oven, the whole thing fell to crumbs).&nbsp; I&nbsp;did make&nbsp;a pretty good chocolate scone with dried cherries, but the texture was more like a brownie, which was yummy, but I just didn't like the sound of&nbsp;'brownie scone'.&nbsp; I almost gave up, except the blackberry jam was so fabulous!&nbsp;
 
(By the way, these are a few pictures of my garden, Spring has finally appeared in the last few days.) 
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tBvTtSyUtY_Vk9QglH7MtiMTU-ZrCFij8HKYZmxsuxW6cmOey6jHHMd6sz95f1Z9375QUjwD_3owyprotTAmZmLm_jx5wAM7st6UG1U1QbI9At7q-6l2uXhYp0Rfi4F7M1FQ7mC-tro/s1600/IMG_1024.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tBvTtSyUtY_Vk9QglH7MtiMTU-ZrCFij8HKYZmxsuxW6cmOey6jHHMd6sz95f1Z9375QUjwD_3owyprotTAmZmLm_jx5wAM7st6UG1U1QbI9At7q-6l2uXhYp0Rfi4F7M1FQ7mC-tro/s320/IMG_1024.jpg" width="320" /></a></div>The garden's looking beautiful, but what's to be done about these darn scones?&nbsp; In desperation, I tried the cream scone method, more liquid, more fat - could work.&nbsp;&nbsp;Since I was trying to keep it vegan,&nbsp;I used&nbsp;coconut cream in place of the traditional heavy cream.&nbsp; Finally!&nbsp; The scones were fabulous, they smelled wonderful and were&nbsp;moist and flavorful and held together.&nbsp; The hazelnut flour gives a subtle, sweet flavor which goes beautifully with the tartness of the&nbsp;blackberry jam.
 
In the end, the scones were very good, (definitely best the first day) but the jam was the luscious star of this combination.&nbsp; I am planning my next batch of jam already.&nbsp; And, I'm looking forward to trying some of&nbsp;the other gluten-free scones in the ratio&nbsp;rally.&nbsp; My journey with scones had just began and there are&nbsp;untold mysteries in the baking of scones which still elude me.&nbsp;
 
And, one of those mysteries (at least about these particular scones) is the ratio.&nbsp; I know this recipe was developed for the 'Ratio Rally' - but to be honest, the ratio escaped me.&nbsp; I think the ratio is close to 3-2-1 (flour, liquid, fat) - to get to this ratio, I counted the coconut cream as liquid, although it was in a solid form, more like a fat instead of a liquid.&nbsp; Was this correct?&nbsp; If anyone knows - please let me know!&nbsp;
 
I shared a link to this recipe at Amy Greene's <a href="http://www.simplysugarandglutenfree.com/slightly-indulgent-tuesday-1-in-133/">Slight Indulgent Tuesdays</a>. 
 
Hazelnut Cream Scones 
2 tablespoon golden flax meal 
4&nbsp;tablespoon coconut milk 
 
3 oz hazelnut flour (about 1/2 cup) 
2 oz sweet sorghum flour (about 1/2 cup) 
2 oz sweet rice flour (about 1/2 cup) 
2 oz arrowroot flour (about 1/2 cup) 
1/2 teaspoon sea salt 
1 tablespoon baking powder 
2 tablespoons coconut palm sugar (or brown sugar) 
zest of 1 orange, very finely minced or use a microplane 
 
2 oz cold earth balance buttery stick (4 tablespoons), cut into pieces 
 
coconut cream from a 15 oz can full-fat&nbsp;coconut milk (just the solid part which sits on top when you open the can) 
 
Preheat oven to 425 degrees.&nbsp; Line a sheet tray with parchment paper. 
 
Combine flax meal and coconut milk in a small bowl and mix to combine.&nbsp; Let this sit for a few minutes to thicken. 
 
Place all dry ingredients in the bowl of a food processor and pulse to combine.&nbsp; With machine running, add pieces of the vegan butter one at a time.&nbsp; The mixture should look a bit like sand at this point.&nbsp; Add the coconut cream (just the solid part, do not add the liquid at the bottom of the can of coconut milk)&nbsp;and process until mixture starts coming away from the sides of the bowl.&nbsp; If this does not happen in about 20 - 30 seconds&nbsp;or so, add a bit more sorghum flour.
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOXwzrHEU_9D4pAFsAgJF1ZpPQolMmR3Zyf-fZL5hEW_OktEec-5l1y180h4Bo1f_n6FppHmHITYYV3BQUMlU458qXv8TDjdYi2twZRJYO44DfclLcfLHg-wYTHw1ZITdFTGMerqZhOc/s1600/IMG_1018.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOXwzrHEU_9D4pAFsAgJF1ZpPQolMmR3Zyf-fZL5hEW_OktEec-5l1y180h4Bo1f_n6FppHmHITYYV3BQUMlU458qXv8TDjdYi2twZRJYO44DfclLcfLHg-wYTHw1ZITdFTGMerqZhOc/s200/IMG_1018.jpg" width="200" /></a></div>Spoon&nbsp;dough out of the food processor onto the prepared sheet tray to form a circle about an inch thick.&nbsp; I just use a spatula (and my fingers) to form the round shape about an inch thick.&nbsp; With a very sharp pizza wheel (or knife), cut thru the dough from side to side,&nbsp;&nbsp;making 8 wedges.&nbsp; The wet dough will immediately come back together, but that's okay.&nbsp; When baked, the scones will be scored and easier to pull or cut apart.&nbsp; This dough is too wet to use a biscuit cutter.&nbsp; You will end up with lovely soft sides, just crunchy on the top.&nbsp; It seems most people like crunchy all around - I do not!&nbsp; I'm all about the&nbsp;soft, moist, tender interior (well, there it is, now you know my big secret...).&nbsp;
 
 
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLK2PM1MNl2Y0J2Y2V4IzotaOFwgZM9HC_FeNVMu_2rcwigpUCukk9sqxpAR27pUcV9wjNGtacCEYILtDyVxuc9FL4nFl9EnwWxZ3eyEWonnKIawpL2-hw0H4AGVvnBfcJllW1wnaev0o/s1600/IMG_1013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLK2PM1MNl2Y0J2Y2V4IzotaOFwgZM9HC_FeNVMu_2rcwigpUCukk9sqxpAR27pUcV9wjNGtacCEYILtDyVxuc9FL4nFl9EnwWxZ3eyEWonnKIawpL2-hw0H4AGVvnBfcJllW1wnaev0o/s400/IMG_1013.jpg" width="400" /></a></div>
 
Blackberry Jam 
4 pound blackberries (or a mix of blackberries, raspberries, blueberries), fresh or frozen 
1 pound sugar 
2 tablespoon bourbon 
1 vanilla bean, split and scraped 
juice of 2 small lemons (or 1 large lemon) 
1 teaspoon butter 
 
Place a small plate in the freezer. 
 
Place everything in a large dutch oven or saucepan (not aluminum).&nbsp; Bring slowly to a simmer, stirring with a wooden spoon.&nbsp; You can smash the fruit against the side of the pan with the spoon - but there's really no need, all of the fruit will brake down.&nbsp; Simmer for about 30 minutes.&nbsp; If foam forms on the surface of the jam, skim it off.&nbsp; After 30 minutes, the jam should have cooked down quiet a bit and be very thick and beautiful.&nbsp;
 
Now, retrieve&nbsp;the small plate from the freezer (bet you were wondering about that!).&nbsp; Use a small spoon to place a small amount of the jam on the plate.&nbsp; Let sit for about 30 seconds, the&nbsp;jam will thicken on the cold plate - if this is the consistency you want for&nbsp;your jam - you are done.&nbsp; If you'd like it thicker, simmer gently a few more minutes 
 
Rinse your jars in very hot water (or run thru the dishwasher).&nbsp; Spoon hot&nbsp;jam in the jars and place lid on (I use jars with rubber seals and clamps, see photo).&nbsp; Because the jam is hot, this will make a pretty good seal.&nbsp; However, this jam needs to be&nbsp;stored in the refrigerator.&nbsp; 
 
You'll notice that I did not strain the seeds out and blackberries do have rather&nbsp;a large amount of&nbsp;seeds - I've eaten lots of blackberries in my life and I like the seeds, they are an integral part of the blackberry experience.&nbsp; You can smash up the fruit and strain before you start the cooking - entirely too much trouble for me.&nbsp; If the seeds are going to bother you, try strawberries and raspberries for your jam.&nbsp;
 
Amie of The Healthy Apple - <a href="http://thehealthyapple.com/2011/05/04/gluten-free-rice-crispy-scones/" target="_blank">http://thehealthyapple.com/2011/05/04/gluten-free-rice-crispy-scones/</a>
Britt of GF in the City - <a href="http://www.gfinthecity.com/2011/05/gluten-free-ratio-rally-scones.html" target="_blank">http://www.gfinthecity.com/2011/05/gluten-free-ratio-rally-scones.html</a> 
Brooke of B &amp;amp; the Boy - <a href="http://bellwookie.blogspot.com/2011/05/coconut-scones.html" target="_blank">http://bellwookie.blogspot.com/2011/05/coconut-scones.html</a> 
Caleigh of Gluten-Free[k] - <a href="http://gluten-freek.blogspot.com/2011/05/jam-on-top-or-cream-on-top.html" target="_blank">http://gluten-freek.blogspot.com/2011/05/jam-on-top-or-cream-on-top.html</a> 
Caneel of Mama Me Gluten-Free - <a href="http://mamameglutenfree.blogspot.com/2011/05/savory-jalapeno-cheese-scones.html" target="_blank">http://mamameglutenfree.blogspot.com/2011/05/savory-jalapeno-cheese-scones.html</a> 
Caroline of The G-Spot - <a href="http://thegspotrevolution.com/?p=3228" target="_blank">http://thegspotrevolution.com/?p=3228</a> 
Charissa of Zest Bakery - <a href="http://www.zestbakery.com/ingredient/almond/amaretto-soaked-cherry-and-almond-scones/" target="_blank">http://www.zestbakery.com/ingredient/almond/amaretto-soaked-cherry-and-almond-scones/</a>
Claire of Gluten Freedom - <a href="http://www.thisglutenfreelife.org/2011/05/ratio-rally-strawberry-banana-scones.html" target="_blank">http://www.thisglutenfreelife.org/2011/05/ratio-rally-strawberry-banana-scones.html</a> 
Erin of the Sensitive Epicure - <a href="http://thesensitiveepicure.blogspot.com/2011/05/millet-scones-gfree-rally.html" target="_blank">http://thesensitiveepicure.blogspot.com/2011/05/millet-scones-gfree-rally.html</a> 
Gretchen of Kumquat - <a href="http://kumquat-blog.blogspot.com/2011/05/gluten-free-ratio-rally-maple-oat-nut.html" target="_blank">http://kumquat-blog.blogspot.com/2011/05/gluten-free-ratio-rally-maple-oat-nut.html</a> 
Irvin of Eat the Love - <a href="http://www.eatthelove.com/2011/05/spotlight-on-savory-green-garlic-bacon-thyme-scones-with-white-pepper-maple-glaze-gluten-free-ratio-rally" target="_blank">http://www.eatthelove.com/2011/05/spotlight-on-savory-green-garlic-bacon-thyme-scones-with-white-pepper-maple-glaze-gluten-free-ratio-rally</a>
Jeanette of Jeanette's Healthy Living - <a href="http://www.jeanetteshealthyliving.com/2011/05/glutendairyegg-free-coconut-pineapple.html" target="_blank">http://www.jeanetteshealthyliving.com/2011/05/glutendairyegg-free-coconut-pineapple.html</a>
Jenn of Jenn Cuisine - <a href="http://jenncuisine.com/2011/05/banana-apple-and-currant-scones-gluten-free" target="_blank">http://jenncuisine.com/2011/05/banana-apple-and-currant-scones-gluten-free</a> 
Karen of Cooking Gluten-Free - <a href="http://cookingglutenfree.com/2011/05/gluten-free-ratio-rally-oat-scones-with-currants/" target="_blank">http://cookingglutenfree.com/2011/05/gluten-free-ratio-rally-oat-scones-with-currants/</a>
Kate of Katealice Cookbook - <a href="http://katealicecookbook.com/2011/05/04/cinnamon-fruit-scones/" rel="nofollow" target="_blank">http://katealicecookbook.com/2011/05/04/cinnamon-fruit-scones/</a>&nbsp; 
Lauren of Celiac Teen - <a href="http://www.celiacteen.com/2011/scones-ratio-rally/" target="_blank">http://www.celiacteen.com/2011/scones-ratio-rally/</a> 
Lisa of Gluten-Free Canteen - <a href="http://glutenfreecanteen.com/2011/05/03/gf-ratio-rally-bisconies-actually/" rel="nofollow" target="_blank">http://glutenfreecanteen.com/2011/05/03/gf-ratio-rally-bisconies-actually/</a>
Lisa of With Style and Grace - <a href="http://withstyle.me/2011/05/04/gf-lavender-earl-grey-lemon-scones" target="_blank">http://withstyle.me/2011/05/04/gf-lavender-earl-grey-lemon-scones</a>
Marla of Family Fresh Cooking - <a href="http://www.familyfreshcooking.com/2011/05/02/avocado-scones-vegan-and-gluten-free-recipe/" target="_blank">http://www.familyfreshcooking.com/2011/05/02/avocado-scones-vegan-and-gluten-free-recipe/</a>
Meaghan of Wicked Good Vegan - <a href="http://www.thewickedgoodvegan.com/2011/05/04/gf-scones/" target="_blank">http://www.thewickedgoodvegan.com/2011/05/04/gf-scones/</a>
Melanie of Mindful Food - <a href="http://mindfulfood.blogspot.com/2011/05/hazelnut-cream-scones-with-blackberry.html" id="yui_3_2_0_3_13044420109672811" target="_blank">http://mindfulfood.blogspot.com/2011/05/hazelnut-cream-scones-with-blackberry.html</a>
Meredith of Gluten Free Betty - <a href="http://glutenfreebetty.blogspot.com/2011/05/cinnamon-raisin-scones-for-gluten-free.html" target="_blank">http://glutenfreebetty.blogspot.com/2011/05/cinnamon-raisin-scones-for-gluten-free.html</a>
 
<div id="yui_3_2_0_3_1304607472142794">Morri of Meals with Morri -&nbsp;<a href="http://mealswithmorri.blogspot.com/2011/05/yerba-mate-chai-scones.html" rel="nofollow" target="_blank">http://mealswithmorri.blogspot.com/2011/05/yerba-mate-chai-scones.html</a> 
Mrs. R of Honey from Flinty Rocks - <a href="http://honeyfromflintyrocks.wordpress.com/2011/05/04/classic-cream-scones-gluten-amp-dairy-free/" target="_blank">http://honeyfromflintyrocks.wordpress.com/2011/05/04/classic-cream-scones-gluten-amp-dairy-free/</a>
Mrs. R of Honey from Flinty Rocks - <a href="http://honeyfromflintyrocks.wordpress.com/2011/05/04/almond-fig-scones-gluten-amp-dairy-free/" target="_blank">http://honeyfromflintyrocks.wordpress.com/2011/05/04/almond-fig-scones-gluten-amp-dairy-free/</a>
Peter and Kelli of No Gluten No Problem - <a href="http://noglutennoproblem.blogspot.com/2011/05/gluten-free-ratio-rally-mesquite-scones.html" target="_blank">http://noglutennoproblem.blogspot.com/2011/05/gluten-free-ratio-rally-mesquite-scones.html</a>
Sea of Book of Yum - <a href="http://www.bookofyum.com/blog/may-ratio-rally-gluten-free-classic-dairy-free-scone-recipe-6823.html" target="_blank">http://www.bookofyum.com/blog/may-ratio-rally-gluten-free-classic-dairy-free-scone-recipe-6823.html</a>
Shauna of Gluten-Free Girl and the Chef - <a href="http://glutenfreegirl.com/gluten-free-scones/" target="_blank">http://glutenfreegirl.com/gluten-free-scones/</a> 
Silvana of Silvana's Kitchen - <a href="http://silvanaskitchen.com/2011/05/gluten-free-pecan-streusel-scones-with-cinnamon-drizzle" target="_blank">http://silvanaskitchen.com/2011/05/gluten-free-pecan-streusel-scones-with-cinnamon-drizzle</a>
Tara of A Baking Life - <a href="http://abakinglife.blogspot.com/2011/05/gluten-free-ratio-rally-ginger-scones.html" target="_blank">http://abakinglife.blogspot.com/2011/05/gluten-free-ratio-rally-ginger-scones.html</a> 
TR of No One Likes Crumbley Cookies - <a href="http://tcrumbley.blogspot.com/2011/05/gluten-free-cinnamon-pecan-scones.html" target="_blank">http://tcrumbley.blogspot.com/2011/05/gluten-free-cinnamon-pecan-scones.html</a> 
Wendy of La Phemme Phoodie - <a href="http://laphemmephoodie.com/2011/05/red-velvet-scones-for-the-gluten-free-ratio-rally.html" target="_blank">http://laphemmephoodie.com/2011/05/red-velvet-scones-for-the-gluten-free-ratio-rally.html</a>
Winnie of Healthy Green Kitchen - <a href="http://www.healthygreenkitchen.com/coconut-raisin-scones-gluten-free-and-vegan.html" target="_blank">http://www.healthygreenkitchen.com/coconut-raisin-scones-gluten-free-and-vegan.html</a></div></content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/4047217815920312883/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/hazelnut-cream-scones-with-blackberry.html#comment-form' title='16 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/4047217815920312883'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/4047217815920312883'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/05/hazelnut-cream-scones-with-blackberry.html' title='Hazelnut Cream Scones with Blackberry Jam (g-free & vegan)'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajLwIVuwn5XB8CqdUIKL_fDWH2Z0YUcRhaMw0G_eV6Aox5jnXTyvnR5Au2c9KMQ0gGP49nQsAW3RZ0eRJfkD0jTq-UBu8uNpjbNbem6REVuL-Ynjks1VXTkpYFP1y9F-8bBr_dDaVgoY/s72-c/IMG_1022.jpg" height="72" width="72"/><thr:total>16</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-8105652216600010222</id><published>2011-04-29T23:25:00.000-07:00</published><updated>2011-04-30T01:01:03.047-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="greens"/><category scheme="http://www.blogger.com/atom/ns#" term="lemon"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="spring"/><title type='text'>Spring Lemon Pasta with Chard</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYHoM0ok7Qxf-uE5q-NxwdxK91N0vKx4In6WsKQSnaJ-FD3S_3Ph72MxPlXdZlpGdhmG1Xjf840WZXPWaFky3Uo4N-ng3pXJHEBC9A7XO4Oex5xV9jUJji6U3AOcF7ZnqqyPRki9esRs/s1600/IMG_1028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYHoM0ok7Qxf-uE5q-NxwdxK91N0vKx4In6WsKQSnaJ-FD3S_3Ph72MxPlXdZlpGdhmG1Xjf840WZXPWaFky3Uo4N-ng3pXJHEBC9A7XO4Oex5xV9jUJji6U3AOcF7ZnqqyPRki9esRs/s400/IMG_1028.jpg" width="400" /></a></div>
So simple, this is hardly a recipe...&nbsp; 
 
I was hungry and needed something in a hurry for lunch, luckily I had some fresh pasta, which takes a few minutes to cook.&nbsp; So, without much fore-thought, I just put together a simple sauce for the pasta based on what was close at hand.&nbsp; I loved the combination of lemon and greens. 
 
I didn't add much cheese to keep it light.&nbsp; The cheese can be omitted entirely, just add an extra virgin olive oil that is&nbsp;green and fruity.&nbsp; &nbsp; 
 
1/2 pound fresh pasta 
big glug of olive oil 
a large shallot, finely minced 
a bunch of rainbow chard, de-ribbed and chopped 
sea salt 
freshly ground black pepper 
red pepper flake 
juice of 1/2 lemon 
2 oz soft goat cheese 
 
Put a large pot of water on high heat and bring to a simmer, turn the heat down a bit, but keep it simmering so the water is ready when you want to pop in the pasta.&nbsp; (be sure to add a nice bit of salt to water before adding the pasta) 
 
Heat olive oil in a large saute pan, add shallot and cook, stirring for a few minutes.&nbsp; Add chopped chard, salt, pepper, and red pepper flake -&nbsp;stir from the bottom several times.&nbsp; 
 
Meanwhile add the fresh pasta to the simmering water and cook, stirring for about 3 minutes (or follow package directions).&nbsp; 
 
As the chard just begins to cook down and lose a bit of it's structure, add the lemon juice and turn off the heat.&nbsp; Add the goat cheese in small pieces, stir into the mixture. 
 
Drain pasta when its cooked (it will be cooked when its soft, but still has a bit of a 'bite' to it).&nbsp; Add the drained pasta to the sauce and stir to incorporate. 
 
Options: 
- use any pasta you like (corn, quinoa, kamut, etc.) 
- a chopped tomato would be nice, add at the end, so it is fresh, not cooked 
- if using dried pasta, get the water boiling and add the pasta.&nbsp; the sauce will probably be ready and waiting for the pasta to finish cooking 
- add whatever veggies you like, roasted veggies would be especially nice 
- add some fresh herbs, basil would be wonderful</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/8105652216600010222/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/spring-lemon-pasta-with-chard.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/8105652216600010222'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/8105652216600010222'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/spring-lemon-pasta-with-chard.html' title='Spring Lemon Pasta with Chard'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYHoM0ok7Qxf-uE5q-NxwdxK91N0vKx4In6WsKQSnaJ-FD3S_3Ph72MxPlXdZlpGdhmG1Xjf840WZXPWaFky3Uo4N-ng3pXJHEBC9A7XO4Oex5xV9jUJji6U3AOcF7ZnqqyPRki9esRs/s72-c/IMG_1028.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-6832924697534647885</id><published>2011-04-22T22:45:00.000-07:00</published><updated>2011-05-03T15:00:36.582-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="asian"/><category scheme="http://www.blogger.com/atom/ns#" term="chicken"/><category scheme="http://www.blogger.com/atom/ns#" term="coconut"/><category scheme="http://www.blogger.com/atom/ns#" term="Indian"/><title type='text'>Spicy Chicken with Mango and Cashews</title><content type='html'>I started out with a recipe for <a href="http://www.nytimes.com/2011/04/06/dining/06apperex1.html">Black Pepper Chicken with Mango</a> that I saw in the New York Times - but when the sauce started coming together, it wasn't very interesting.&nbsp; So, I&nbsp;started adding spices to make it more curry-like.&nbsp; I also added coconut butter (see note at the end of this post).&nbsp; The coconut butter added an incredible richness that's hard to describe - but it was so yummy!&nbsp; If you don't have coconut butter, coconut milk can be substituted.
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHS4g5H4s4Mf0vKJYoiGvAkAeWSTR0yzsSAsYSmxcTERPsFe6fHbNaj_1Bo-r3c0ZHKdhgWeeEoUwjpa0WHOzTtd6mIX_BqGnCCP2lFJjwny6B_iUQkHC9ZR5Gsz3w8Q3fLk2W-tUylFw/s1600/IMG_1008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHS4g5H4s4Mf0vKJYoiGvAkAeWSTR0yzsSAsYSmxcTERPsFe6fHbNaj_1Bo-r3c0ZHKdhgWeeEoUwjpa0WHOzTtd6mIX_BqGnCCP2lFJjwny6B_iUQkHC9ZR5Gsz3w8Q3fLk2W-tUylFw/s400/IMG_1008.jpg" width="400" /></a></div>
 
Spicy Cashews: 
1 tablespoon coconut oil (or olive oil) 
1 tablespoon coconut palm sugar (or brown sugar) 
1/2 teaspoons freshly ground black pepper 
1/4 teaspoon cayenne 
1/4 teaspoon sea salt 
1/2 cup roasted, unsalted cashews 
 
Chicken: 
2 tablespoons coconut oil (or olive oil) 
1.5 - 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces 
1 teaspoon sea salt 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon cinnamon 
1/2 teaspoon cumin 
1/4 teaspoon cardamom 
1/4 teaspoon cayenne 
1/4 teaspoon tumeric 
2 tablespoons dark rum 
1/2 teaspoon finely minced ginger (I use a microplane) 
1/2 cup finely chopped scallions 
3 garlic cloves, finely chopped 
1/2 cup chicken stock 
2 tablespoon coconut butter&nbsp;(* see Note below) 
2 medium sized mangoes, cut into 1/4-inch cubes 
1 - 1 1/2 teaspoons apple cider vinegar 
half a bunch cilantro, chopped 
prepared brown basmati rice 
 
Prepare Spicy Cashews: Heat about 1 tablespoon of the coconut oil in a large saute pan over medium-high heat.&nbsp; Add palm sugar, teaspoon pepper, cayenne, salt to the oil and stir, add cashews.&nbsp; Cook nuts until golden, about 2 - 3 minutes.&nbsp; Spoon nuts into a bowl and set aside. 
 
Wipe out the pan with a paper towel.&nbsp; Return the pan to medium-high heat and add&nbsp;2 tablespoon coconut oil and allow to heat for a minute.&nbsp; Add chicken (use a big enough pan so that the chicken fits all in one layer).&nbsp; Add sea salt, pepper, cinnamon, cumin, cardamom, and cayenne and stir to cover the chicken.&nbsp; Cook, stirring frequently, until chicken is golden brown and nearly cooked through (10 - 12 minutes).&nbsp; Add rum, ginger, garlic, and scallions,&nbsp;scraping up any browned bits from the bottom of the pan, until rum is nearly evaporated, about a minute.&nbsp;&nbsp;&nbsp;
 
Add stock and coconut butter stir to incorporate, then simmer for a few minutes.&nbsp; Add mango, vinegar, and cilantro.&nbsp; Taste for seasoning and adjust.&nbsp; Serve over brown basmati rice. 
 
Options: 
- substitute extra-firm tofu for the chicken, cut into large cubes 
- use 1/2 cup coconut milk instead of coconut butter 
 
*Note: coconut butter is a very new product for me.&nbsp; Recommended by my friend Vasudha.&nbsp; I used <a href="http://www.blogger.com/">Artisana brand</a>, made from 100% certified organic coconut, with no preservatives or other additives.&nbsp; It is made from the whole coconut, not just oil.&nbsp; You will find coconut butter in the grocery stores with all of the other nut butters.
 
Coconut butter is solid below about 80 degrees - set the jar in a bowl of hot tap water to soften.&nbsp; Stir the contents of the jar and then dip the yummy goodness out with a spoon.&nbsp; Add just a tablespoon at a time, to see if you like it.</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/6832924697534647885/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/spicey-chicken-with-mango-and-cashews.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/6832924697534647885'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/6832924697534647885'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/spicey-chicken-with-mango-and-cashews.html' title='Spicy Chicken with Mango and Cashews'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHS4g5H4s4Mf0vKJYoiGvAkAeWSTR0yzsSAsYSmxcTERPsFe6fHbNaj_1Bo-r3c0ZHKdhgWeeEoUwjpa0WHOzTtd6mIX_BqGnCCP2lFJjwny6B_iUQkHC9ZR5Gsz3w8Q3fLk2W-tUylFw/s72-c/IMG_1008.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-7628586117817512262</id><published>2011-04-18T17:07:00.000-07:00</published><updated>2011-04-22T11:29:45.835-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="cookies"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="quinoa"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Quinoa Cranberry Cookies</title><content type='html'>These cookies&nbsp;were inspired by a recipe on Amy Greene's blog, <a href="http://www.simplysugarandglutenfree.com/">Simply Sugar&nbsp;&amp; Gluten-Free</a>&nbsp;this morning, <a href="http://www.simplysugarandglutenfree.com/quinoa-raisin-cookies/">'Quinoa Raisin Cookies'</a> - I veganized&nbsp;the recipe by&nbsp;removing the egg, the dairy,&nbsp;cut down the sugar, used my own mix of flours, and used walnuts and cranberries in place of the raisins.&nbsp; They taste so good!&nbsp; David came home and said, "I don't like cranberries!",&nbsp; (okay, at my age, its difficult to keep track of everything several people do not like, can't have, are allergic to...&nbsp;I need to start writing this stuff down), but after eating several of these cookies, he proclaimed that they were very good.&nbsp; Too bad, I was secretly hoping to eat them all myself.
 
 
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</div><div class="separator" style="clear: both; text-align: left;">I shared linked this post&nbsp;to <a href="http://www.simplysugarandglutenfree.com/slightly-indulgent-tuesday-41911/">Slight Indulgent Tuesdays</a>&nbsp;and at Cybele Pascal's <a href="http://www.cybelepascal.com/?p=2672">Allergy Friendly Friday</a>.</div>
Flax Meal Slurry: 
2 tablespoons golden flax meal 
3 tablespoons coconut milk (or other non-dairy milk) 
 
Wet Ingredients: 
1/2 cup earth balance buttery spread (or butter) room temperature 
1/2 cup coconut palm sugar * (see note below) 
1 - 2 teaspoon vanilla 
2 tablespoons coconut milk (or water) 
 
Dry Ingredients: 
1/3 cup sweet sorghum flour 
1/3 cup&nbsp;blanched almond flour 
1/3 cup tapioca flour 
1 teaspoon baking powder 
1 teaspoon cinnamon 
1/4 - 1/2 teaspoon sea salt 
 
1 cup quinoa flakes 
1/2 cup chopped walnuts 
1/2 cup dried cranberries (not sugar sweetened) 
 
Preheat oven to 325 degrees.&nbsp; Line 2 sheet trays with parchment paper. 
 
Mix the ingredients for the flax meal slurry in a small bowl and set aside to thicken for a few minutes. 
 
In a large bowl (or bowl of your stand mixer), cream the butter until light, add the coconut palm sugar and mix well.&nbsp; Add thickened flax meal slurry, vanilla and 2 tablespoons coconut milk. 
 
In a small bowl, whisk together dry ingredients.&nbsp; Add to the butter mixture and mix until well combined.&nbsp; Add quinoa flakes, walnuts, and cranberries. 
 
Use a small scoop to drop cookies onto parchment lined sheet tray (the cookies do not need much space between them, they do not spread much).&nbsp; Bake for 12 - 14 minutes (mine baked for exactly 14 minutes), until the cookies are just beginning to brown around the edges (do not over bake).&nbsp; Let cookies cool for about 5 minutes, then remove them to a wire rack. 
 
My cookies were about 1 1/2 inches in size when baked and the recipe make 30 cookies. 
 
Options: 
- substitute raisins (or any kind of dried fruit)&nbsp;or chocolate chips for the cranberries 
- use whatever nuts your like 
- substitute gluten-free oatmeal for the quinoa flakes 
- substitute 1 egg for the flax meal slurry 
- if you do not have the flours I used, try 2/3 cup of any whole grain gluten-free flour (e.g. brown rice, millet, garbanzo bean/fava bean, quinoa, teff&nbsp;etc.), and 1/3 cup of some kind of starch (e.g. arrowroot, cornstarch, potato starch) 
- and, if you want to try this with a purchased&nbsp;flour mix (such as Pamela's, or Bob's Red Mill) - I bet it would taste great 
 
*Note: coconut palm sugar (sometimes referred to as palm sugar) is very lightly processed, low <a href="http://www.glycemicindex.com/">glycemic index</a> (35 GI&nbsp;- which is comparable to agave), and high in minerals.&nbsp; This&nbsp;sugar is&nbsp;traditionally used in south Asian cooking.&nbsp; It has a wonderful taste, similar to brown sugar.&nbsp; Its becoming widely available.&nbsp; (just for reference, the GI for table sugar is 80)</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/7628586117817512262/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/quinoa-cranberry-cookies.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/7628586117817512262'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/7628586117817512262'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/quinoa-cranberry-cookies.html' title='Quinoa Cranberry Cookies'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUeKlBfgEbCUUX_tqsYjix2IGiMyaE_XHdZ9lLkMY36T61tkoZvfz9-SIKqIltlI8JfdLo7AUDpHdINg5XbuIKQLN75gGrt0Zt0qjVjykeWOEHNLbLH4rxZklEDAwYtVkFc_PH6HNb2Y/s72-c/IMG_1007.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-3098324921486294854</id><published>2011-04-14T13:26:00.000-07:00</published><updated>2011-05-15T21:36:49.640-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="broccoli"/><category scheme="http://www.blogger.com/atom/ns#" term="chickpeas"/><category scheme="http://www.blogger.com/atom/ns#" term="salad"/><title type='text'>Roasted Broccoli Salad</title><content type='html'>I was reminded a few days ago how healthy broccoli is and vowed to pay even more of it to our meals.&nbsp; Various phytochemicals and other components in broccoli have strong <a href="http://www.webmd.com/cancer/news/20110311/brocolli-may-help-fight-cancer-growth">anti-cancer</a> qualities.&nbsp; Its a real miracle food (along with its cousins, cabbage, bok choy, kale, kohlrabi, and Swiss Chard) and is delish!&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
 
 
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</div><div class="separator" style="clear: both; text-align: left;">I shared this at Cybele Pascal's <a href="http://www.cybelepascal.com/">Alergy Friendly Friday</a>.</div>
 
2 large heads of broccoli (or several smaller heads) 
1 large red onion 
4 - 6 cups cooked chickpeas (or 2 cans, drained and rinsed) 
2 - 4&nbsp;tablespoons extra virgin olive oil 
2 or so tablespoons balsamic vinegar 
sea salt 
freshly ground black pepper 
red pepper flake to taste (optional) 
(extra olive oil for roasting the broccoli and sauteing the onion) 
 
Break down the broccoli into small florettes (cut larger ones in half).&nbsp; Peel and trim broccoli stalks and cut into 1/2 - 1 inch pieces.&nbsp; Place florettes and stalk pieces &nbsp;on a sheet tray lined with parchment paper or foil.&nbsp; Drizzle broccoli with a small amount of extra virgin olive oil and toss with your hands to coat the broccoli all over with the oil.&nbsp; Place in a 425 degree oven on the middle rack and roast about 25 - 30 minutes.&nbsp; Test with a fork, broccoli should have some caramelized spots, but still be somewhat crisp.
 
Meanwhile, dice the red onion and saute in a small amount of oil until caramelized (15 - 20 minutes) - stir frequently. 
 
Let the broccoli and onion cool a bit before assembling the salad. 
 
Place broccoli, red onion, chickpeas in a large bowl.&nbsp; Season with salt, pepper, and red pepper flake (if desired).&nbsp; Drizzle with olive oil and vinegar - mix and taste.&nbsp; Adjust the oil, vinegar and seasoning to your liking. 
 
Options: 
- add cooked quinoa, pasta,&nbsp;or brown rice for a more substantial salad 
- add fresh herbs (such as basil, flat-leaf parsley...) 
- use any other kind of beans (cannellini beans would be good) 
- any vegatable can be roasted like this and used in a salad (califlower, squash, carrots...) 
- add fresh greens, such as spinach, swiss chard, dandelion greens...</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/3098324921486294854/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/roasted-broccoli-salad.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/3098324921486294854'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/3098324921486294854'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/roasted-broccoli-salad.html' title='Roasted Broccoli Salad'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJyjU06m6uU3fJ-g14paCc4cklGKa8irfMVw29F_i2J-3XqIdP6IhR4LyPtz8RwqlozIslnqBZ3vE046z2ZWypEdbxxoupWYbtebf_tR6PwI5zhhfOcq4UZ9zqGeL24_JK113SrW4hmfk/s72-c/IMG_1000.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-8621576627832637963</id><published>2011-04-13T12:00:00.000-07:00</published><updated>2011-05-15T21:38:08.828-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="banana"/><category scheme="http://www.blogger.com/atom/ns#" term="bread"/><category scheme="http://www.blogger.com/atom/ns#" term="breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>David's Favorite Banana Bread</title><content type='html'><div style="font-family: Calibri; font-size: 11pt; margin: 0in;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtIC8knDkoq-sdpv9AfAi5r3YrRC3pl204Zd7c7wxEqesZR0LO6CHV2StjmPym3LOGYqJ_WG_YK3BYvsLPtecmrd7IvIVvdK25GRhKgKspbdh1O4BYwnpYRv5j6vBnqcF8tYF1GRUKFI/s1600/IMG_0999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtIC8knDkoq-sdpv9AfAi5r3YrRC3pl204Zd7c7wxEqesZR0LO6CHV2StjmPym3LOGYqJ_WG_YK3BYvsLPtecmrd7IvIVvdK25GRhKgKspbdh1O4BYwnpYRv5j6vBnqcF8tYF1GRUKFI/s400/IMG_0999.jpg" width="400" /></a></div>
What is there to say about another banana bread recipe?&nbsp; This one is gluten-free, vegan, and sugar-free.&nbsp; That's pretty special.&nbsp; I can take or leave banana bread myself, but David keeps asking for it and I feel badly about pitching the old, spotty (or worse) bananas in the food waste bin - so I keep making it.&nbsp; This is David's current favorite:
 
</div><div style="font-family: Calibri; margin: 0in;">Flax Meal Slurry:</div><div style="font-family: Calibri; margin: 0in;">4 tablespoons golden flax meal</div><div style="font-family: Calibri; margin: 0in;">6 tablespoons coconut milk (or other liquid)
 
</div><div style="font-family: Calibri; font-size: 11pt; font-weight: bold; margin: 0in;"></div><div style="font-family: Calibri; margin: 0in;">Dry Ingredients: 
1/2 cup sweet sorghum flour 
1/2 cup quinoa flour</div><div style="font-family: Calibri; margin: 0in;">3/4 cup tapioca flour</div><div style="font-family: Calibri; margin: 0in;">3/4 cup blanched almond flour (ground super fine is best)</div><div style="font-family: Calibri; margin: 0in;">1 teaspoon baking powder</div><div style="font-family: Calibri; margin: 0in;">1 teaspoon baking soda</div><div style="font-family: Calibri; margin: 0in;">1 teaspoon cinnamon</div><div style="font-family: Calibri; margin: 0in;">1/2 teaspoon salt</div><div style="font-family: Calibri; font-size: 11pt; font-weight: bold; margin: 0in;">
</div><div style="font-family: Calibri; font-weight: bold; margin: 0in;">Wet Ingredients:</div><div style="font-family: Calibri; margin: 0in;">3/4 cup coconut milk (or other non-dairy milk) 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzFAA1aI2iCXfnWnz9pEJIQcLCAxANCkM_G2sDv79zrsQFvIo-cxi_waoYsZJDRJvLPTnX4FCCXQ7Y5NCkfbFtVVNms0Cl8D8W58UlXyAnPZJHkIOmE0HCt3Mgdj8HfRKNK-xfVVgCME/s1600/IMG_0997.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzFAA1aI2iCXfnWnz9pEJIQcLCAxANCkM_G2sDv79zrsQFvIo-cxi_waoYsZJDRJvLPTnX4FCCXQ7Y5NCkfbFtVVNms0Cl8D8W58UlXyAnPZJHkIOmE0HCt3Mgdj8HfRKNK-xfVVgCME/s200/IMG_0997.jpg" width="200" /></a></div>1 tablespoon apple cider vinegar&nbsp; </div><div style="font-family: Calibri; margin: 0in;">1/2 cup agave</div><div style="font-family: Calibri; margin: 0in;">4 tablespoon coconut oil (or olive oil)</div><div style="font-family: Calibri; margin: 0in;">1 teaspoon vanilla</div><div style="font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">3 cups diced bananas (approximately 3 large bananas)</div><div style="font-family: Calibri; margin: 0in;">handful of chopped walnuts (optional)</div><div style="font-family: Calibri; margin: 0in;">handful of vegan chocolate chips (optional)</div><div style="font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">Preheat oven to 400 degrees.&nbsp; Prepare glass loaf&nbsp;pan by lining with parchment paper (or brush with oil).</div><div style="font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">Mix together flax meal and 6 tablespoons coconut milk and let sit.&nbsp; </div><div style="font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">Whisk together all dry ingredients in a large bowl.&nbsp;&nbsp; </div><div style="font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">In a second bowl, whisk together 3/4 cup coconut milk and the apple cider vinegar and let sit for a few minutes (this is a substitute for buttermilk).&nbsp; Mix this mixture with the remaining wet ingredients and the&nbsp;flax meal slurry.&nbsp; Whisk until thoroughly mixed. &nbsp; Add the&nbsp;bananas, walnuts, and chocolate chips.&nbsp; Stir the wet ingredients into the dry.&nbsp; </div><div style="font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">Bake for 50 -&nbsp;60 minutes.&nbsp; Test for doneness with a toothpick. 
 
Note:&nbsp; if you over do it with the bananas (which I usually do), your bread will be part cakey and part pudding-like (because there is so much banana) - it will be very moist.&nbsp; And, David says its very good this way.&nbsp; </div></content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/8621576627832637963/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/davids-favorite-banana-bread.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/8621576627832637963'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/8621576627832637963'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/davids-favorite-banana-bread.html' title='David's Favorite Banana Bread'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtIC8knDkoq-sdpv9AfAi5r3YrRC3pl204Zd7c7wxEqesZR0LO6CHV2StjmPym3LOGYqJ_WG_YK3BYvsLPtecmrd7IvIVvdK25GRhKgKspbdh1O4BYwnpYRv5j6vBnqcF8tYF1GRUKFI/s72-c/IMG_0999.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-4388582384651406691</id><published>2011-04-09T23:06:00.000-07:00</published><updated>2011-04-13T12:10:03.561-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="pancakes"/><category scheme="http://www.blogger.com/atom/ns#" term="quinoa"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Quinoa Gluten-Free Vegan Pancakes</title><content type='html'>I haven't made pancakes for years, although I have wonderful memories of making light, fluffy pancakes&nbsp;(actually my memories are of eating&nbsp;the&nbsp;pancakes).&nbsp; And I remember that they were easy to make - so why has it been so long?&nbsp; And I think&nbsp;I may have issues about&nbsp;cooking in the morning.&nbsp; So, pancakes for supper is the solution.&nbsp;
 
 
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Today, I won't be making the same pancakes as years ago, they need to be vegan (eggs and dairy are the biggest bad guys in our house) and we try to stay away from gluten when we can.&nbsp; So, I could have made pancakes with wheat flour - but I get a kick out of using gluten-free flours, its an interesting challenge and flours other then wheat flour taste wonderful. 
 
These pancakes are an adaptation of a recipe on&nbsp;Irwin Lin's blog <a href="http://www.eatthelove.com/">Eat the Love</a>&nbsp; his <a href="http://www.eatthelove.com/2011/03/gluten-free-ratio-rally-pancakes-quinoa-cornmeal-lemon-honey-rosemary-maple-syrup/">Quinoa Cornmeal Lemon Honey Pancakes</a>.&nbsp; I veganized his recipe and&nbsp;left out the lemon and also his yummy sounding Rosemary infused Maple Syrup - I&nbsp;wanted a&nbsp;simple pancake.&nbsp; I love the combination of quinoa and corn - so for my first gluten-free pancake, I tried this.&nbsp; And, these pancakes were incredible!&nbsp; First bite - heaven...
 
 
Flax Meal Slurry: 
4 tablespoon golden flax meal 
6 tablespoon coconut milk (or other non-dairy milk) 
 
Dry Ingredients: 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLrv7c1CtAfFuqXZC1lVuwfa9ZAdB1OOjF0_aidIACTS-POgued847q_O_xYLTcQT4KJ4BpTqPgQcpmc3FUjFvgixvWCrCAY2eNlFbNsNUh5zmsKEcuL1VY4kaeAW1S-ASBL4wE-bCBQ/s1600/IMG_0985.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="147" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLrv7c1CtAfFuqXZC1lVuwfa9ZAdB1OOjF0_aidIACTS-POgued847q_O_xYLTcQT4KJ4BpTqPgQcpmc3FUjFvgixvWCrCAY2eNlFbNsNUh5zmsKEcuL1VY4kaeAW1S-ASBL4wE-bCBQ/s200/IMG_0985.jpg" width="200" /></a></div>1/4 cup plus 2 tablespoons quinoa flour&nbsp;
2 tablespoons plus 2 teaspoons corn meal 
1/4 cup play 2 tablespoons corn starch (non-GMO) 
1/4 cup play 2 tablespoons tapioca starch 
2 tablespoons plus 2 teaspoons oat flour 
1/4 cup almond flour 
2 teaspoons baking soda 
1 teaspoon sea salt 
 
Wet Ingredients: 
1 cup non-dairy milk (I used coconut milk) 
1 teaspoon apple cider vinegar 
4 tablespoons coconut oil (melt before measuring) or olive oil 
1 teaspoon vanilla 
2 tablespoons honey 
 
Mix together the flax meal 6 tablespoons coconut milk in a small bowl and let sit (this is the substitute for 2 eggs). 
 
Mix together the 1 cup of coconut milk and vinegar and let sit for a few minutes.&nbsp; 
 
Mix together the dry ingredients in a small bowl and whisk together.&nbsp; 
 
In a larger bowl, mix together the flax meal slurry, milk and vinegar mixture, and the remaining wet ingredients. 
 
Heat a large skillet or griddle on medium heat.&nbsp; Film with oil.&nbsp; When the pan is hot enough, add the dry ingredients into the wet and mix thoroughly.&nbsp; When the wet and the dry ingredients are mixed together, the baking soda will immediately start reacting with the vinegar&nbsp; - so get your griddle hot first. 
 
Scoop batter up with a 1/4 cup measure and pour onto the griddle.&nbsp; Cook until the sides begin to dry out (there may be bubbles on the top)&nbsp;and the bottom side is golden brown.&nbsp; Flip the pancake over and&nbsp;brown on the other side.&nbsp; Hold in a warm oven (150 - 200 degrees) until all of the pancakes have been cooked. 
 
(Note: when I made these again, I think I will add a bit more coconut milk to the batter, so that its easier to pour and makes a thinner pancake.) 
 
Serve with a pat of&nbsp;earth balance buttery stick and maple syrup.&nbsp; 
 
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Yum!</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/4388582384651406691/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/quinoa-gluten-free-vegan-pancakes.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/4388582384651406691'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/4388582384651406691'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/quinoa-gluten-free-vegan-pancakes.html' title='Quinoa Gluten-Free Vegan Pancakes'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FvuTJcR_vkUuuMUIHzZRf5WSanCxCWSyq9d4uxdcLwX_Ek3Rz7m93P4O-kikI57YBchdwMc8dadLHJEp0ifYKjWt_Xy6wpog-qYtqbUtEc3dnh7qHDRlNVlf6LnptPPKE-R7z2JXARQ/s72-c/IMG_0984.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-7295619516245007299</id><published>2011-04-08T13:07:00.000-07:00</published><updated>2011-04-08T13:08:02.216-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="beans"/><category scheme="http://www.blogger.com/atom/ns#" term="cabbage"/><category scheme="http://www.blogger.com/atom/ns#" term="potatoes"/><category scheme="http://www.blogger.com/atom/ns#" term="winter"/><title type='text'>Saute of Potatoes, White Beans and Cabbage</title><content type='html'>Another recipe from Heidi Swanson's new cookbook 'Super Natural Every Day' - this&nbsp;concoction is&nbsp;pictured on the front of the book - .&nbsp; I made this one pretty much as is.&nbsp;
 
 
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A few days ago, I wondering what to make for a side with a turkey meatloaf, Heidi's book had just arrived and this sounds easy and I had all of the ingredients (usually my&nbsp;major consideration when decided what to cook...) so I gave it&nbsp;a try, not really expecting much.&nbsp; I mean, none of these ingredients is an attention grabber individually. 
 
But, when put together in this oh so simple manner - it is heavenly (and I don't really like potatoes much).&nbsp; The textures are very interested: the creaminess of the beans, the little bits of crunchy potato, and the lingering crispness of the cabbage - its so good!&nbsp; 
 
Since these ingredients and the preparation is so simple, I think its very important to use a good quality sea salt&nbsp;and freshly ground black pepper (in fact, this is always important!). 
 
It was so easy to put together and we all loved it.&nbsp; True comfort food.&nbsp; 
 
2 tablespoons extra virgin olive oil 
2 large potatoes, unpeeled, scrubbed, and cut into tiny cubes 
sea salt &amp; freshly ground black pepper 
2 large shallot, minced 
2 cups cooked white beans (or 1 15-oz can white beans, rinsed and drained) 
3 cups finely shredded green cabbage 
finely shredded Parmesan cheese (optional) 
 
Heat olive oil in a large saute pan over medium high heat, add potatoes and a few pinches of salt and a few grinds of pepper.&nbsp; Toss potatoes to coat with oil then cover.&nbsp; Cook potatoes, tossing every few minutes until they&nbsp;are cooked through (8 - 10 minutes).&nbsp; By sure to pick of the beautiful brown bits off the bottom of the pan as you toss.&nbsp; Add shallots and&nbsp;beans, let everything brown a bit, scape the bottom of the pan to pick up all of the brown bits. Cook until everything is nicely browned.&nbsp; Stir in cabbage, toss and cook a few more minutes until the cabbage just begins to break down (the cabbage should still be somewhat crunchy).&nbsp;
 
Saute on a high enough heat that you get lots of brown bits; incorporating the browned crispy goodness&nbsp;through-out the dish&nbsp;is key. 
 
Taste for seasoning, adjust salt and pepper. 
 
Serve with a sprinkling of Parmesan if desired.</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/7295619516245007299/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/potatoes-white-beans-and-cabbage.html#comment-form' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/7295619516245007299'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/7295619516245007299'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/potatoes-white-beans-and-cabbage.html' title='Saute of Potatoes, White Beans and Cabbage'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimL4tgpdp5Kz5-S3ilwdOmc2MXKDIxUeCZKH6153QbdAkwEKb7S19ET1H-uOJee7zMwRHaBBf2qGS_n_jiCdm-kX-zVzQ9tN4iVu-pflShur9XwAhtqCmUXKBXssAv6Q8DiqFTjYZpnk/s72-c/IMG_0962.jpg" height="72" width="72"/><thr:total>2</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-1576561732321286843</id><published>2011-04-07T16:34:00.000-07:00</published><updated>2011-04-12T10:20:03.648-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="beans"/><category scheme="http://www.blogger.com/atom/ns#" term="cauliflower"/><category scheme="http://www.blogger.com/atom/ns#" term="coconut"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Saffron Soup</title><content type='html'>I received Heidi Swanson's new cookbook (Super Natural Every Day)&nbsp;a few days ago.&nbsp; Part of the wonder of this book is the beautiful photos (which she takes herself) but the other part is the wonderful, creative vegetarian food she creates.&nbsp; Her books are a great place to get inspired when I feel out of ideas.&nbsp; (her previous book Super Natural is wonderful also.)&nbsp; Also, both of these cookbooks are about food&nbsp;any home cook&nbsp;can accomplish,&nbsp;no&nbsp;chefy nonsense.
 
 
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This recipe is my take on Heidi's Chickpea Stew (hers has eggs and dairy, so I had to change it up a bit) 
 
Saffron is an investment (runs about $15 for a gram).&nbsp; Granted, I'm kind of a food nerd, by from my perspective there is no substitute for saffron and its worth&nbsp;the price because the taste is fabulous (and the fragrance also).&nbsp; (Note:&nbsp; I just saw saffron on amazon.com from pretty cheap to extremely expensive - I might try amazon next time I need it - they have anything!)&nbsp; Saffron lends a touch of the exotic, its quite common in Moroccan and Spanish cooking.&nbsp;
 
Saffron is very labor intensive to grow and harvest <a href="http://en.wikipedia.org/wiki/Saffron">click here for the wikipedia entry</a> for saffron.&nbsp; Its got a very long and interesting history. 
 
This soup has a very delicate flavor and the saffron really shines. 
 
This recipe has been shared at <a href="http://www.simplysugarandglutenfree.com/slightly-indulgent-tuesday-41211/">Slight Indulgent Tuesdays</a> at Amy Green's blog <a href="http://www.simplysugarandglutenfree.com/">Simple Sugar and Gluten Free.</a> 
 
1 - 2 tablespoons coconut oil (or olive oil) 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_T1CFZ5Bwn9axe102ezTGCux6DV1lItWM45yAFxzdnizeY27ScMUAgDAGkrffF9meILWucTE54-ZHqMrAbgF4iBv9bo4kq4i-fPiKQ5jma_7xrRdN7VG5syrZWi_kk5nByPvkS2TDCKM/s1600/IMG_0967.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="145" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_T1CFZ5Bwn9axe102ezTGCux6DV1lItWM45yAFxzdnizeY27ScMUAgDAGkrffF9meILWucTE54-ZHqMrAbgF4iBv9bo4kq4i-fPiKQ5jma_7xrRdN7VG5syrZWi_kk5nByPvkS2TDCKM/s200/IMG_0967.jpg" width="200" /></a></div>2 large shallots, minced&nbsp;
salt to taste 
2 - 4 garlic cloves, minced 
3 cups vegetable stock (or water) 
pinch of saffron 
3 cups cooked chickpeas (or 1 15-oz&nbsp;can, drained and rinsed) 
head of cauliflower (cut into quite small flowerettes - to&nbsp;nearly&nbsp;match the size of the chickpeas) 
1 13.6 oz can full-fat organic coconut milk 
handful of cilantro, cleaned and chopped 
 
Heat the coconut oil in a large saucepan or dutch oven.&nbsp; Add shallots and a pinch of salt,&nbsp;saute until shallots begin to take on some color.&nbsp; 
 
Meanwhile, heat the broth (or water) and drop in the saffron.&nbsp; Let this sit for a few minutes to allow the saffron to 'bloom'. 
 
Add minced garlic to the shallots and saute a few minutes more.&nbsp; Add cauliflower and drained chickpeas and continue to&nbsp;saute a few minutes. 
 
Add broth.&nbsp; Bring soup to a gentle simmer. 
 
Open the can of coconut milk and spoon the solid&nbsp;part into your soup (you can use the whole can, including the more watery part - depending on how you like you soup), stir to incorporate.&nbsp; Taste and add more salt if desired.&nbsp; (can also add red pepper flake if you like spicy) 
 
Turn off heat and add cilantro, stir into soup.&nbsp; Serve 
 
Options: 
- use yogurt or sour cream in place of coconut milk 
- If not using saffron, substitute a bit of curry paste or curry powder&nbsp;(add this to the shallots and garlic and allow to saute for a few minutes) 
- use any other combination of vegetable and beans you like (for instance: cannelini beans and broccoli or kidney beans and zucchini) 
- don't like cilantro?&nbsp; add something else green: spinach, dandelion greens, finely chopped kale... 
- of course, cooked chicken breast can be added 
- white fish would be great here also, just place the portion sized pieces in the gently simmering broth and allow to cook thru - should take 10 - 15 minutes. 
 
And - for an asian take on this soup: 
- in place of saffron, season with small amounts of fresh minced ginger,&nbsp;tamari, fish sauce, red pepper flake 
- gently warm cubed firm tofu in the soup and add chopped bok choy, napa cabbage, and cilantro at the very end so the greens will stay a bit crisp</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/1576561732321286843/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/saffron-soup.html#comment-form' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/1576561732321286843'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/1576561732321286843'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/saffron-soup.html' title='Saffron Soup'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcfoFvnzt6icNWBNS3kC4j-4b0a2rE1uKcrRXWjGU_y3sBIn32hAMnJ98fcoM0UjB4PeZh_1msyMzlK2NGRp_zSi1QzIgE5Swc6WK4MrozJb1eeZrEx5G5w-dcmwD9Vuilc5DD6pJsTk/s72-c/IMG_0966.jpg" height="72" width="72"/><thr:total>2</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-6094856983029705090</id><published>2011-04-06T00:22:00.000-07:00</published><updated>2011-05-01T23:05:16.955-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="almond"/><category scheme="http://www.blogger.com/atom/ns#" term="breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="chocolate"/><category scheme="http://www.blogger.com/atom/ns#" term="coconut"/><category scheme="http://www.blogger.com/atom/ns#" term="muffin"/><category scheme="http://www.blogger.com/atom/ns#" term="ratio rally"/><title type='text'>almond joy gluten free muffins (vegan too!)</title><content type='html'><div class="MsoNormal" style="margin: 0in 0in 10pt;"><div class="separator" style="clear: both; text-align: center;"></div></div><div class="separator" style="clear: both; margin: 0in 0in 10pt; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivk9hD0gJxm8kElr1h5GePVmngzy4sxjDfmB7j6uRs-L9Jh48WHLKhAB8PQfQ2eDUkQqFqrTGxrn1iBqBF2GKQqSVWFfy2LT43AQ4Um3HYaRfqoUXj7cb774bOAHyjRnRhAJ9rk-H0gSA/s1600/IMG_0955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivk9hD0gJxm8kElr1h5GePVmngzy4sxjDfmB7j6uRs-L9Jh48WHLKhAB8PQfQ2eDUkQqFqrTGxrn1iBqBF2GKQqSVWFfy2LT43AQ4Um3HYaRfqoUXj7cb774bOAHyjRnRhAJ9rk-H0gSA/s400/IMG_0955.jpg" width="400" /></a></div>
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;">The more&nbsp;I learn&nbsp;about almond flour, the more there is to love.&nbsp; Most importantly, it tastes sweet and rich.&nbsp;&nbsp;The richness comes from the&nbsp;beautiful healthy oils of the almond and it's&nbsp;quite high in protein and fiber.&nbsp; If you are interested in exploring almond flour further, check out Elana Amsterdam's web site (<a href="http://elanaspantry.com/">elanaspantry.com</a>) or her book 'the Gluten-Free Almond Flour cookbook'.&nbsp; She has a lot to say about it.
 
I was looking around&nbsp;web for ideas when I came across a recipe&nbsp;for <a href="http://www.mybakingaddiction.com/banana-bread-with-almond-joy-twist/">Banana Bread with an Almond Joy Twist</a> at&nbsp;mybakingaddiction.com.&nbsp; I loved the idea of the&nbsp;Almond Joy combination (almonds, coconut, and chocolate) and thought it would be interesting to try&nbsp;with almond flour.&nbsp; I took apart&nbsp;Jamie's recipe and put it back together, in the process&nbsp;removing the gluten&nbsp;and veganizing it (the bananas did not make the cut...).&nbsp;
 
I was so fascinated last month&nbsp;reading the posts for the pancake ratio rally.&nbsp;&nbsp;What a fun idea!&nbsp;&nbsp;Because of my cookbook compulsion, I had purchased&nbsp;Michael Ruhlman's book (Ratio:&nbsp;The Simple Codes Behind the Craft of Everyday Cooking) when it was published...&nbsp; but had not put it to use.&nbsp; (note: see a link to this book in my I Love Cookbooks to the right...)
 
I got&nbsp;Ruhlman's book because I loved&nbsp;the idea of&nbsp;understanding the hidden mechanics&nbsp;underlying the process of how food happens.&nbsp;&nbsp; However, all of his baking ratios are based on weight rather than volume measurements - this means using a scale to weigh the ingredients.&nbsp; The idea of&nbsp;getting a&nbsp;scale and measuring by weight&nbsp;seemed unnecessarily complicated to me&nbsp;at the time.&nbsp;
 
Then I'd gotten seriously side-tracked about a year ago when I had to start baking gluten-free, egg-free, and dairy-free because of David's newly discovered food sensitivities.&nbsp; 
 
Gluten-free baking&nbsp;has&nbsp;the best chance of success with&nbsp;a combination of flours &amp; starches.&nbsp; Different flours and starches&nbsp;having the same volume,&nbsp;may not have&nbsp;the same weight.&nbsp; Because of moisture content and other factors, a specific weight in my kitchen may not be the same in yours - although the volume is the same.&nbsp; I have had pretty good success baking gluten-free using the old measuring by volume - but now that I've gotten used to the scale - its seems easier then my Mother's way of measuring.&nbsp; Plus fewer things to clean up.&nbsp; The Gluten-Free Girl's says it all much better in her post <a href="http://glutenfreegirl.com/why-we-dont-use-cups-in-our-recipes/">'why we don't use cups in our recipes'</a>.&nbsp; </div>
&nbsp; 
<div class="separator" style="clear: both; margin: 0in 0in 10pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCPeo_q81YCIjnUnPnxHGdIKbQkXdohZrf6FF1po7LkZTraiAgN-v208OxpMC_By_rEnu2faBIoDlHbl1W8cc-die7sjfhghKdkjtH-35OmtdJeBjCrpOQ4qAfWk6WKLjrrOjqyMGe5w/s1600/GLUTEN-FREE-RATIO-RALLY.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCPeo_q81YCIjnUnPnxHGdIKbQkXdohZrf6FF1po7LkZTraiAgN-v208OxpMC_By_rEnu2faBIoDlHbl1W8cc-die7sjfhghKdkjtH-35OmtdJeBjCrpOQ4qAfWk6WKLjrrOjqyMGe5w/s320/GLUTEN-FREE-RATIO-RALLY.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">(beautiful logo designed by <a href="http://www.girlfriday.ca/" target="_blank">Anile Prakash</a>)
 
</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><div style="text-align: center;">Welcome to the gluten free ratio rally, a monthly collaborative blog party!&nbsp; To find all of the offerings in this month's collaboration focused on Quick Breads and Muffins&nbsp;- visit <a href="http://silvanaskitchen.com/">Silvana's Kitchen</a>.
 
Please make a point of visiting all the&nbsp;g-free blogs participating in this month's&nbsp;Ratio Rally.&nbsp;You will no doubt&nbsp;make many new discoveries. &nbsp;And&nbsp;also take time to visit &nbsp;<a href="http://silvanaskitchen.com/">Silvana's Kitchen</a>, who is our host this month - she has posted a round-up of the whole shee-bang. 
 
Mrs. R of <a href="http://honeyfromflintyrocks.wordpress.com/">honey from flinty rocks</a> made <a href="http://honeyfromflintyrocks.wordpress.com/2011/04/06/gluten-free-ratio-rally-muffins-lemon-lavender/">Lemon Lavender Muffins with Lavender Sugar</a> 
Alisha Austin of <a href="http://gfmostlyvegetarian.wordpress.com/">gfmostlyvegetarian</a> made <a href="http://gfmostlyvegetarian.wordpress.com/2011/04/06/sweetpotatobreakfast/">Sweet Potato Breakfast Loaf</a>
Amanda Schaefer of <a href="http://www.glutenfreemaui.com/">Gluten Free Maui</a> made <a href="http://www.glutenfreemaui.com/2011/04/05/classic-banana-oat-and-pecan-quick-bread/">Classic Banana, Oat, Pecan Bread</a> 
Amie Valpone of&nbsp; <a href="http://thehealthyapple.com/">The Healthy Apple</a> made <a href="http://thehealthyapple.com/2011/04/06/gluten-free-agave-apricot-quick-bread-ratio-rally/">Gluten-Free Agave Apricot Quick Bread</a>
Britt Hodges of <a href="http://www.gfinthecity.com/">GF In The City</a> made <a href="http://www.gfinthecity.com/2011/04/gluten-free-ratio-rally-quick-breads.html">Date &amp; Walnut Bread</a> 
Brooke Lippy of <a href="http://bellwookie.blogspot.com/">Bell Wookie</a> made <a href="http://bellwookie.blogspot.com/2011/04/double-chocolate-cherry-muffins.html">Double Chocolate Cherry Muffin</a> 
Caleigh of <a href="http://gluten-freek.blogspot.com/">Gluten Free[k]</a> made <a href="http://gluten-freek.blogspot.com/2011/04/cardamon-banana-bread.html">Cardamom Banana Bread</a> 
Caroline Karasik of <a href="http://thegspotrevolution.com/">The G Spot Revolution</a> made <a href="http://thegspotrevolution.com/?p=2639">Orange Spice Bread with a Vanilla Glaze</a> 
Claire Berman of <a href="http://www.thisglutenfreelife.org/">Gluten Freedom</a> made <a href="http://www.thisglutenfreelife.org/2011/04/pina-colada-muffins-for-gluten-free.html">Piña Colada Muffins with Coconut-Rum Glaze and Toasted Coconut</a> 
Danna Owens of <a href="http://sweetdeesglutenfree.blogspot.com/">Sweet Dees Gluten Free</a> made <a href="http://sweetdeesglutenfree.blogspot.com/2011/04/blood-orange-cardamom-muffins.html">Blood Orange Cardamom Muffins</a> 
Erin Block of <a href="http://mysteriesinternal.blogspot.com/">Mysteries Internal</a> made <a href="http://mysteriesinternal.blogspot.com/2011/04/ratio-rallied-strawberry-muffins.html">Strawberry Yogurt Muffins</a> 
Erin Swing of <a href="http://thesensitiveepicure.blogspot.com/">The Sensitive Epicure</a> made <a href="http://thesensitiveepicure.blogspot.com/2011/04/gluten-free-chocolate-chip-muffins-with.html">Chocolate Chip Walnut Muffins with Streusel</a> 
Flo of <a href="http://makanaibio.com/">Makanaibio</a> made <a href="http://makanaibio.com/2011/04/pour-le-gf-ratio-rally-2-recettes-de-muffins-ou-de-gateau-rapides-sans-gluten.html">2 Recettes de Muffins ou de Gateau Rapides</a>
Gretchen of <a href="http://kumquat-blog.blogspot.com/">kumquat</a> made <a href="http://kumquat-blog.blogspot.com/2011/04/gluten-free-ratio-rally-gingerbread-fig.html">Gingerbread Fig Loaf</a> 
Irvin of <a href="http://www.eatthelove.com/">Eat The Love</a> made <a href="http://www.eatthelove.com/2011/04/gluten-free-glazed-meyer-lemon-muffins-filled-slow-roasted-strawberry-jam/">Gluten Free Glazed Meyer Lemon Muffins filled with Slow Roasted Balsamic Red Wine Strawberry Jam</a>
Jenn of <a href="http://jenncuisine.com/">Jenn Cuisine</a> made <a href="http://jenncuisine.com/2011/04/gf-ratio-rally-chocolate-chestnut-quickbread">Chestnut and Chocolate Quickbread</a> 
Karen Robertson of <a href="http://cookingglutenfree.com/">Cooking Gluten Free</a> made <a href="http://cookingglutenfree.com/2011/04/gluten-free-ratio-rally-muffins/">Muffins</a> 
Kate Brabon of <a href="http://katealicecookbook.com/">Kate Alice Cookbook</a> made <a href="http://katealicecookbook.com/2011/04/06/raspberry-banana-crumble-top-muffins-for-the-ratio-rally/">Raspberry Banana Crumble-Top Muffins</a> 
Kate Chan of <a href="http://glutenfree.wordpress.com/">Gluten Free Gobsmacked</a> made <a href="http://wp.me/p2eEs-oG">Mocha + Chocolate Chip Muffins/Quickbread</a> 
Lauren McMillan of <a href="http://www.celiacteen.com/">Celiac Teen</a> made <a href="http://www.celiacteen.com/2011/quickbread-ratio-rally/">Cocoa Quickbread</a> 
Lisa of <a href="http://glutenfreecanteen.com/">Gluten Free Canteen</a> made <a href="http://glutenfreecanteen.com/2011/04/05/gf-ratio-rally-almond-cherry-berry-banana-muffins-gluten-free/">Almond Cherry Berry Banana Muffins, Gluten Free</a>
Lisa of <a href="http://withstyle.me/">With Style and Grace</a> made <a href="http://withstyle.me/2011/04/06/gf-rosemary-lemon-quick-bread/">Rosemary Lemon Quick Bread</a> 
Marla Meridith of <a href="http://www.familyfreshcooking.com/">Family Fresh Cooking</a> made <a href="http://www.familyfreshcooking.com/2011/04/06/gluten-free-ratio-rally-strawberry-snack-cake-recipe/">Strawberry Snack Cakes</a>
Mary Frances of <a href="http://www.glutenfreecookingschool.com/">Gluten Free Cooking School</a> made Cranberry Orange Bread with Cream Cheese Icing 
Meaghan Cassidy of <a href="http://www.thewickedgoodvegan.com/">The Wicked Good Vegan</a> made <a href="http://www.thewickedgoodvegan.com/2011/04/06/gf-apricot-orange-bread/">Vegan Gluten-Free Apricot-Orange Bread</a> 
Nannette Minley of <a href="http://nannetteraw.wordpress.com/">Nannette Raw</a> made Chai Muffins 
Robyn of <a href="http://chocswirl.wordpress.com/">Chocswirl</a> made <a href="http://chocswirl.wordpress.com/2011/04/06/gluten-free-ratio-rally-brown-butter-apple-spice-muffins-with-pecan-nut-streusel-2/">Brown Butter Apple Spice Muffins with Pecan Nut Streusel</a> 
Shauna of <a href="http://glutenfreegirl.com/">Gluten-Free Girl and the Chef</a> made <a href="http://glutenfreegirl.com/gluten-free-lemon-poppyseed-bread/">Lemon Poppyseed Bread with Ginger Glaze</a> 
Silvana of <a href="http://silvanaskitchen.com/">Silvana's Kitchen</a> made <a href="http://silvanaskitchen.com/2011/04/gluten-free-ratio-rally">Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes</a> 
Danna at <a href="http://sweetdeesglutenfree.blogspot.com/">Sweet Dees Gluten Free</a> made <a href="http://sweetdeesglutenfree.blogspot.com/2011/04/blood-orange-cardamom-muffins.html">Blood Orange Cardamom Muffins</a> 
Tara of <a href="http://abakinglife.blogspot.com/">A Baking Life</a> made<a href="http://abakinglife.blogspot.com/2011/04/rallying-again.html"> Carmelized Banana Bread with Pecan Streusel</a> 
Wendy Kirby of <a href="http://laphemmephoodie.com/">La Phemme Phoodie</a> made <a href="http://laphemmephoodie.com/2011/04/cheesy-apple-butter-bread.html">Cheesy Apple Butter Bread with Garlic Powder</a> 
Winnie Abramson of <a href="http://www.healthygreenkitchen.com/">Healthy Green Kitchen</a> made <a href="http://www.healthygreenkitchen.com/brown-butter-banana-bread-gluten-free.html">Brown Butter Banana Bread</a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;"> 
... back to the scale.&nbsp; </div></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"></div><div class="separator" style="clear: both; margin: 0in 0in 10pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3z4McfHxHq3b7m8AWHULpo4CpYJjMAM9lTXj-Rw-uQl-Gp5K-35QTFu5r2k1_P6wVRoIFwQjDFw93K2-Jjxe0sG9RQ1Vln_ZwXaW5P89tg3FWxupyqvTNRTKKHvukaFsOhJLT-2KD8fI/s1600/IMG_0927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3z4McfHxHq3b7m8AWHULpo4CpYJjMAM9lTXj-Rw-uQl-Gp5K-35QTFu5r2k1_P6wVRoIFwQjDFw93K2-Jjxe0sG9RQ1Vln_ZwXaW5P89tg3FWxupyqvTNRTKKHvukaFsOhJLT-2KD8fI/s320/IMG_0927.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;">Just a week before reading about the pancake rally, I had purchased an OXO scale because I wanted to try&nbsp;a recipe for&nbsp;gluten-free pizza crust&nbsp;which was in ounces.&nbsp; See my lovely OXO scale above (note:&nbsp; I read many many reviews of several different scales on amazon - the OXO had the best reviews and more of them).&nbsp;
 
So, I was excited that the ratio rally was happening at the exact moment that I felt ready (emotionally ready and hardware ready).</div><div style="margin: 0in 0in 0pt;">Here’s the quick bread / muffin&nbsp;ratio from Ruhlman’s book&nbsp; (2 parts flour, 2 parts liquid, 1 part egg, 1 part fat).&nbsp;&nbsp;Which for my purposes here translates&nbsp;roughly to&nbsp;the following:</div><div style="margin: 0in 0in 0pt;">
</div><div style="margin: 0in 0in 0pt;">8 oz flour</div><div style="margin: 0in 0in 0pt;">4 oz sugar</div><div style="margin: 0in 0in 0pt;">1 teaspoon salt</div><div style="margin: 0in 0in 0pt;">2 teaspoon baking powder</div><div style="margin: 0in 0in 0pt;">8 oz milk</div><div style="margin: 0in 0in 0pt;">4 oz eggs (2 large)</div><div style="margin: 0in 0in 0pt;">4 oz butter, melted</div><div class="MsoNormal" style="margin: 0in 0in 10pt;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmM3jfNlAe6ZR65VPSxWvLyNXqeGe3zjMjaETQQHSo6-Fi0U6wT_ZAx7-fG6nZXR4dNml-wjCsT8XK96uloaBm_2TlQHLAaZaAjrHHFVZKql4KwC9lUOdDEPQSSBDXsTQscJyHmNIpRWA/s1600/IMG_0948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmM3jfNlAe6ZR65VPSxWvLyNXqeGe3zjMjaETQQHSo6-Fi0U6wT_ZAx7-fG6nZXR4dNml-wjCsT8XK96uloaBm_2TlQHLAaZaAjrHHFVZKql4KwC9lUOdDEPQSSBDXsTQscJyHmNIpRWA/s320/IMG_0948.jpg" width="320" /></a></div></div><div class="MsoNormal" style="margin: 0in 0in 10pt;">So, here's my recipe for:
 
Almond Joy Muffins - gluten-free, sugar-free &amp; vegan</div><div style="margin: 0in 0in 0pt;">(inspired by&nbsp;Jamie at mybakingaddiction.com)</div><div style="margin: 0in 0in 0pt;">
Flax Meal Slurry (sub for 2 eggs): 
4 tablespoons golden flax meal 
6 tablespoons coconut milk 
 
</div><div style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Dry Ingredients:</div><div style="margin: 0in 0in 0pt;">4 oz blanched almond flour (finely ground)</div><div style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"></div>2 oz tapioca flour</div><div style="margin: 0in 0in 0pt;">2 oz quinoa flour</div><div style="margin: 0in 0in 0pt;">1 teaspoon salt</div><div style="margin: 0in 0in 0pt;">1 teaspoon baking powder</div><div style="margin: 0in 0in 0pt;">2 teaspoon baking soda</div><div style="margin: 0in 0in 0pt;">
</div><div style="margin: 0in 0in 0pt;">Wet Ingredients:</div><div style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cEjnwMeuh8vUEgeI9g8TdKxGdBCgaehMQu4RUYs7xBc7tCzb26iNybhjLIX1KE0meK6yb8HXJJjf1EQxw9Uippinqn9zOwA5AXUPKOtobuc53jLwNyn4gKKRT4GTILuQfjJEwWqqT5s/s1600/IMG_0929.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cEjnwMeuh8vUEgeI9g8TdKxGdBCgaehMQu4RUYs7xBc7tCzb26iNybhjLIX1KE0meK6yb8HXJJjf1EQxw9Uippinqn9zOwA5AXUPKOtobuc53jLwNyn4gKKRT4GTILuQfjJEwWqqT5s/s200/IMG_0929.jpg" width="200" /></a></div>4 oz coconut oil, melted (or olive oil)</div><div style="margin: 0in 0in 0pt;">4 oz agave
4 oz flax meal slurry&nbsp;&nbsp;&nbsp;&nbsp; </div><div style="margin: 0in 0in 0pt;">1 teaspoon vanilla</div><div style="margin: 0in 0in 0pt;">8 oz&nbsp;coconut milk, warmed to room temperature</div><div style="margin: 0in 0in 0pt;">1 teaspoon apple cider vinegar</div><div style="margin: 0in 0in 0pt;">
</div><div style="margin: 0in 0in 0pt;">½ cup&nbsp;bittersweet chocolate, shaved&nbsp;(or dark chocolate chips)</div><div style="margin: 0in 0in 0pt;">½ cup unsweetened coconut</div><div style="margin: 0in 0in 0pt;">1/2 cup chopped sliced almonds</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div><div style="margin: 0in 0in 0pt;">Preheat oven to 350 degrees.&nbsp; Line a standard muffin tin with 12 muffin papers.&nbsp; </div><div style="margin: 0in 0in 0pt;">
</div><div style="margin: 0in 0in 0pt;">Mix&nbsp;golden flax meal&nbsp;and 6&nbsp;tablespoons coconut milk&nbsp;with a fork to make the slurry.&nbsp; This mixture needs to sit for a few minutes to thicken. 
 
Whisk together all dry ingredients in a medium sized bowl.&nbsp; </div><div style="margin: 0in 0in 0pt;"> 
</div><div style="margin: 0in 0in 0pt;">In a larger bowl, combine oil (the coconut oil needs to be mostly liquid to measure - I just warm up the jar in the microwave)&nbsp;and agave with a whisk, add 4 oz of the flax meal slurry.&nbsp; Add vanilla and coconut milk (the coconut oil will begin to solidify as it comes in contact with the cold coconut oil – it will work just fine as long as the clumps of coconut oil are small - to avoid this issue, warm the coconut milk slightly)&nbsp; Add vinegar.&nbsp; Whisk vigorously&nbsp;to blend the&nbsp;wet ingredients completely.&nbsp;
 
Add the&nbsp;dry mixture to the wet mixture in 3 additions, mixing&nbsp;well after each.&nbsp;&nbsp;Gently fold in chocolate chips, coconut, and almonds. 
 
Do not let this batter sit around, the vinegar will immediately start to react with baking soda causing bubbles - which is&nbsp;exactly what&nbsp;you want,&nbsp;but&nbsp;you will&nbsp;want it to be in the oven as its doing so. 
 
</div><div style="margin: 0in 0in 0pt;">Distribute batter evenly&nbsp;among the 12 muffin cups (the cups will be full to the top - don't worry about that, the batter will rise a bit, but not much).&nbsp; Bake&nbsp;about 30&nbsp;minutes, rotating the pan halfway thru (in my oven, these muffins bake exactly 30 minutes).&nbsp; Bake until&nbsp;muffins are&nbsp;deeply golden brown (almond flour batters brown beautifully!)&nbsp;and a toothpick comes out clean.&nbsp; Allow to cool in the pan for 5 - 10&nbsp;minutes before removing (carefully)&nbsp;to a wire rack to cool.
 
 
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2rA_IIGq2OPbKmZGWWJmTctKZyZRDPrzvJaAR-JyBv2GCEezETFys6mu-jdyVatW6zgHVoBtdUc7OQCbeMtUg3KcH05whdZBGpF7BmZv00wdhIVwomchocbTqd1yAYh8DAC-zzgGgcg0/s1600/IMG_0959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2rA_IIGq2OPbKmZGWWJmTctKZyZRDPrzvJaAR-JyBv2GCEezETFys6mu-jdyVatW6zgHVoBtdUc7OQCbeMtUg3KcH05whdZBGpF7BmZv00wdhIVwomchocbTqd1yAYh8DAC-zzgGgcg0/s320/IMG_0959.jpg" width="320" /></a></div>
 
confession:&nbsp; I&nbsp;originally intended&nbsp;this as a loaf, which I tried,&nbsp;but the high percentage of&nbsp;almond flour meant&nbsp;the&nbsp;cooked full-sized loaf&nbsp;was&nbsp;a bit&nbsp;fragile, especially warm - so the whole loaf fell apart!&nbsp; We ate it anyway, just breaking off big chunks - because it was so good!&nbsp; If you try this recipe as a loaf, be sure to let it cool, before attempting the de-pan maneuver.&nbsp;&nbsp;If allowed to cool to room temperature, the&nbsp;coconut oil will hold the whole loaf together.&nbsp; If you have mini-loaf pans, that would be fun also.
 
Options:&nbsp; 
- substitute butter (room temperature)&nbsp;for the coconut oil 
- substitute 2 eggs for the flax meal slurry 
- substitute any other&nbsp;non-dairy milk&nbsp;for the coconut milk (wouldn't almond milk be nice?) 
- if you like the original idea of banana - substitute mashed banana for flax meal slurry 
- for the tapioca flour, you can substitute arrowroot, cornstarch, or potato starch 
- for the quinoa flour, substitute millet or sorghum flour 
- substitute honey or maple syrup for the agave</div></content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/6094856983029705090/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/almond-joy-gluten-free-muffins-vegan_06.html#comment-form' title='14 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/6094856983029705090'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/6094856983029705090'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/04/almond-joy-gluten-free-muffins-vegan_06.html' title='almond joy gluten free muffins (vegan too!)'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivk9hD0gJxm8kElr1h5GePVmngzy4sxjDfmB7j6uRs-L9Jh48WHLKhAB8PQfQ2eDUkQqFqrTGxrn1iBqBF2GKQqSVWFfy2LT43AQ4Um3HYaRfqoUXj7cb774bOAHyjRnRhAJ9rk-H0gSA/s72-c/IMG_0955.jpg" height="72" width="72"/><thr:total>14</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-4777601921902435435</id><published>2011-03-29T22:57:00.000-07:00</published><updated>2011-04-02T21:23:14.367-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="asian"/><category scheme="http://www.blogger.com/atom/ns#" term="cabbage"/><category scheme="http://www.blogger.com/atom/ns#" term="ginger"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="greens"/><category scheme="http://www.blogger.com/atom/ns#" term="quinoa"/><category scheme="http://www.blogger.com/atom/ns#" term="salad"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Salad of Quinoa and Greens with an Asian dressing</title><content type='html'>Who doesn't love quinoa?&nbsp; Its so healthy,&nbsp;easy to work with, and it has a neutral&nbsp;taste so it takes on the flavor of whatever you mix it with.&nbsp;&nbsp;&nbsp;
 
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZ4HQ3YRqHasdLuK7A1B6TPsAUl8foLzctMvo6X3s6uP5nsf6VmZCLB3_sgjYlPH4a2ianMnknUIQxQNoby-66sCsp9t1qBb-IQCF9sDkc2JxX-KYNL5L3rnwhN4ZwzrUAJIuzskNryU/s1600/IMG_0924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZ4HQ3YRqHasdLuK7A1B6TPsAUl8foLzctMvo6X3s6uP5nsf6VmZCLB3_sgjYlPH4a2ianMnknUIQxQNoby-66sCsp9t1qBb-IQCF9sDkc2JxX-KYNL5L3rnwhN4ZwzrUAJIuzskNryU/s320/IMG_0924.jpg" width="320" /></a></div>
I shared a link to this recipe <a href="http://www.cybelepascal.com/?p=2481">Allergy Friendly Friday</a> at Cybele Pascal's bog,&nbsp;at the&nbsp;<a href="http://hearthandsoulhop.blogspot.com/2011/03/hearth-and-soul-hop-volume-41.html">Heart and Soul Hop</a>&nbsp;and <a href="http://kellythekitchenkop.com/2011/03/real-food-wednesday-33011.html">Real Food Wednesday</a> at Kelly the Kitchen Kop blog.&nbsp; And a big thanks to Angie at the blog <a href="http://cocinadiary.blogspot.com/2011/03/sundays-at-one-food-club-no-17-food.html">cocina diary</a> for her food photography tips.&nbsp; This is just my third post taking my own pictures - using the Picnik photo editer she suggested - I think these photos are so much better than my previous ones.&nbsp; I'm tempted to go back and edit all of the previous photos, but don't have time.
 
It's a bit&nbsp;awkward&nbsp;posting this recipe, because its hardly a recipe at all.&nbsp; I've put amounts for the dressing ingredients, but truthfully,&nbsp;I&nbsp;don't measure any of it. 
 
A bit of info for foodie nerds...&nbsp;quinoa is not a grain, but a species of goosefoot, related to beets and spinach with edible seeds.&nbsp; Quinoa originated in South America, where is was domesticated&nbsp;more than&nbsp;3000 years ago.&nbsp; The Incas referred to quinoa as the 'mother of all grains' and held it to be sacred.&nbsp; After the Spanish conquest,&nbsp;the cultivation of&nbsp;quinoa was suppressed&nbsp;because of&nbsp;its&nbsp;sacred status within the indigenous cultures.&nbsp;&nbsp;Quinoa's&nbsp;protein content is&nbsp;quite high (12% - 18%) and it contains a balanced set of essential amino acids, making it, very unusally,&nbsp;a plant that is a complete protein.&nbsp; Quinoa is gluten-free a great source of dietary fiber, magnesuim, and iron.&nbsp;
 
Quinoa requires rinsing because in its natural state, it has a coating of bitter-tasting saporins (which makes it unpalatable to birds).&nbsp; Most quinoa sold in the U.S. has been pre-rinsed - however, I always rinse it briefly for my own peace of mind - although probably not at all necessary.&nbsp; 
 
1 cup quinoa (rinsed) 
2 cups filtered water 
 
<div class="separator" style="clear: both; text-align: center;"></div>daikon radish, peeled and cut into small cubes 
napa cabbage, shredded 
purple cabbage, shredded 
dandelion greens, torn into bite-sized pieces 
snap peas, cut into bits-sized pieces 
1 bunch cilantro, chopped (including the stems - they taste good) 
sprouts 
 
dressing: 
<div class="separator" style="clear: both; text-align: center;"></div>2 tablespoon extra virgin olive oil 
1 - 2&nbsp;teaspoons toasted sesame oil 
1 teaspoon brown rice vinegar 
1/2 teaspoon ume vinegar 
couple drops agave or other sweetener 
1/2 teaspoon gluten-free tamari 
1 - 2 teaspoons grated ginger 
Sriracha&nbsp;(or hot sauce or red pepper flake) to taste 
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZD6JozIKyzrIgZ9HIfthEstSUKc_JwiiaiwibtieQEcC1DOa1GfaeGzERYlV2XmyeczeFsP63FJXuNXMriss7d92UT2-qtQncy7D8cGoQIRhCVJNPxDSFmHuhPZQqqUZtSsrYXo5dUw/s1600/IMG_0917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZD6JozIKyzrIgZ9HIfthEstSUKc_JwiiaiwibtieQEcC1DOa1GfaeGzERYlV2XmyeczeFsP63FJXuNXMriss7d92UT2-qtQncy7D8cGoQIRhCVJNPxDSFmHuhPZQqqUZtSsrYXo5dUw/s320/IMG_0917.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;"></div> 
Bring the water to a boil in a medium sized saucepan.&nbsp; Meanwhile,&nbsp;place the quinoa in a fine meshed strainer and rinsed under cold water.&nbsp; Add to boiling water.&nbsp; Cover and&nbsp;turn down the heat so that the quinoa is gently simmering.&nbsp;Simmer the quinoa for about 15 - 20 minutes, until all of the water has been absorbed.&nbsp; Turn out onto a sheet tray and separate grains with a fork.&nbsp; Allow quinoa&nbsp;to cool.&nbsp;
 
Place all of the veggies in a large bowl.&nbsp; 
 
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKUSD0dC0NFgJeFVORTI-C8-xShuCh7vZZPPHZaLMi2Husiarvj8Zxm7VM-urQ24LnrOrSmnLOWfYHV4ddTbshCFPyS7EtQIndGqzyjJ8IcWmrguymBLWgKH4Oh7Vh3SohSAF47QqrBY/s1600/IMG_0922.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKUSD0dC0NFgJeFVORTI-C8-xShuCh7vZZPPHZaLMi2Husiarvj8Zxm7VM-urQ24LnrOrSmnLOWfYHV4ddTbshCFPyS7EtQIndGqzyjJ8IcWmrguymBLWgKH4Oh7Vh3SohSAF47QqrBY/s320/IMG_0922.jpg" width="320" /></a></div>Mix together ingredients for the dressing with a&nbsp;whisk.&nbsp; Taste and adjust the dressing so it tastes great to you.&nbsp;
 
Spoon cooled quinoa in the bowl with the veggies, pour dressing over and mix. 
 
Amounts for the veggies are not given&nbsp;because you can add whatever veggies and greens in whatever amounts that you like.&nbsp; 
 
Options (are endless...): 
 
just to give one example&nbsp;with an Italian flare -&nbsp;roast some veggies (see my post regarding <a href="http://mindfulfood.blogspot.com/2011/03/roasted-vegetables.html">roasting vegetables</a>) such as broccoli, onion, red pepper, garlic.&nbsp; Dress the salad with extra virgin olive oil, lemon, red pepper flake,&nbsp;salt, and pepper.&nbsp; Add kalamata olives,&nbsp;cubed fresh mozzarella, and chopped flat-leaf parsley for extra wonderfulness.&nbsp;
 
don't like cilantro?&nbsp; substitute basil and a bit of mint. 
 
of course, grilled chicken, shrimp, steak,&nbsp;or marinated&nbsp;tofu&nbsp;can be added to the salad.</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/4777601921902435435/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/03/salad-of-quinoa-and-greens-with-asian.html#comment-form' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/4777601921902435435'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/4777601921902435435'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/03/salad-of-quinoa-and-greens-with-asian.html' title='Salad of Quinoa and Greens with an Asian dressing'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZ4HQ3YRqHasdLuK7A1B6TPsAUl8foLzctMvo6X3s6uP5nsf6VmZCLB3_sgjYlPH4a2ianMnknUIQxQNoby-66sCsp9t1qBb-IQCF9sDkc2JxX-KYNL5L3rnwhN4ZwzrUAJIuzskNryU/s72-c/IMG_0924.jpg" height="72" width="72"/><thr:total>2</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-7532400401215856929</id><published>2011-03-27T18:15:00.000-07:00</published><updated>2011-03-28T23:26:58.400-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="greens"/><category scheme="http://www.blogger.com/atom/ns#" term="main course"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><title type='text'>Pasta with Chard and Tomatoes</title><content type='html'>This is a modified version of a recipe I received&nbsp;last week&nbsp;with my CSA box, which made use of several vegetables which I received in the box.&nbsp; How thoughtful of them to provide me with recipes.&nbsp; The greens cook down so much, I usually add any extra greens&nbsp;I can find in the frig -&nbsp;kale, spinach, etc.
 
I shared a link to this recipe&nbsp;at <a href="http://heywhatsfordinnermom.blogspot.com/2011/03/just-another-meatless-monday-52_27.html">Just Another Meatless Monday</a>&nbsp;at the blog&nbsp;Hey What for Dinner Mom? and <a href="http://sweetsav.blogspot.com/2011/03/my-meatless-mondays-march-28th-baked.html">My Meatless Mondays</a>&nbsp;at the blog My Sweet and Savory and <a href="http://www.midnightmaniac.com/2011/03/midnight-maniac-meatless-mondays-no-26/">Midnight Maniac Meatless Mondays</a> at Midnight Maniac.
 
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHFz8k6KRBqWJ53t2sAAxvQH_ehUdP1WBV6ConIr6Tq2KB3DOuO0szNCHPmQpYU7iEpFuWBaOaREaNEMrHU7reZ2sOOQVmfUl_ioMO76UxLifhuN4-98rtkj-_FwL2Diqflx_W7AwTms/s1600/IMG_0916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHFz8k6KRBqWJ53t2sAAxvQH_ehUdP1WBV6ConIr6Tq2KB3DOuO0szNCHPmQpYU7iEpFuWBaOaREaNEMrHU7reZ2sOOQVmfUl_ioMO76UxLifhuN4-98rtkj-_FwL2Diqflx_W7AwTms/s400/IMG_0916.JPG" width="400" /></a></div>
2 tablespoon olive oil 
2 - 4&nbsp;large shallots, minced 
1 lb cremini mushrooms, sliced 
1 bunch red chard (remove central rib and chop) 
1 cup white wine 
2 cups chopped Roma tomatoes 
handful of Kalmata olives, chopped finely 
1/2 cup vegatable stock 
salt &amp; pepper 
red pepper flake 
4 servings of pasta, cooked al dente (corn, kamut, rice, wheat ...) 
parmesan cheese (optional) 
 
In a large saute pan heat olive oil over medium high heat.&nbsp; Add shallots and saute until soft and translucent, about 3 - 4 minutes.&nbsp; Add mushrooms tossing to coat with oil and cook until browned and soft.&nbsp; Add chard and toss until wilted.&nbsp; Add the wine and bring to a simmer, scaping the brown bits off the bottom of the pan.&nbsp; Simmer until about half of&nbsp;the wine has cooked away.&nbsp; Add tomatoes, olives,&nbsp;and stock and cook for 5 - 8 minutes, until tomatoes begin to soft and break down.&nbsp; Season with salt, pepper, and red pepper flake to taste.&nbsp;
 
Serve over pasta and top with parmesan if desired.</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/7532400401215856929/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/03/pasta-with-chard-and-tomatoes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/7532400401215856929'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/7532400401215856929'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/03/pasta-with-chard-and-tomatoes.html' title='Pasta with Chard and Tomatoes'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHFz8k6KRBqWJ53t2sAAxvQH_ehUdP1WBV6ConIr6Tq2KB3DOuO0szNCHPmQpYU7iEpFuWBaOaREaNEMrHU7reZ2sOOQVmfUl_ioMO76UxLifhuN4-98rtkj-_FwL2Diqflx_W7AwTms/s72-c/IMG_0916.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-3169199975533715310</id><published>2011-03-26T22:21:00.000-07:00</published><updated>2011-03-29T18:44:45.498-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="chocolate"/><category scheme="http://www.blogger.com/atom/ns#" term="dessert"/><category scheme="http://www.blogger.com/atom/ns#" term="ginger"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="pear"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Pear Chocolate Crisp</title><content type='html'>
<div style="font-family: Calibri; margin: 0in;">This isn't really the time of year&nbsp;I usually think of pears, but I am still receiving them from our CSA - so gotta use them...</div><div style="font-family: Calibri; margin: 0in;"> 
</div><div style="font-family: Calibri; margin: 0in;">This is inspired by a Pear Crisp with chocolate idea&nbsp;from the Caprial and John Pence who are wonderful chefs and have a restaurant and cooking school in Portland - I got to know them thru their PBS cooking show.&nbsp; This is where I first encountered the idea of a fruit crisp with chocolate, which, I think we can all agree, is genius.&nbsp;
 
Please don't be put off by the picture which looks like a handful of dirt on a pretty plate.&nbsp; You can&nbsp;eat it at room temperature, in which case you will&nbsp;stumble upon&nbsp;the bittersweet chocolate in small&nbsp;chunks, or warm it up a bit and the chocolate will be more melty - either way its yummy. 
 
I shared a link to this recipe at <a href="http://momscrazycooking.blogspot.com/2011/03/this-weeks-cravings-21-chocolate-and.html">this week's cravings</a>&nbsp;at the blog&nbsp;Mom's Crazy Cooking and <a href="http://www.simplysugarandglutenfree.com/">slightly indulgent tuesdays</a>&nbsp;at the blog simply sugar and gluten free.</div><div style="font-family: Calibri; margin: 0in;">
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGD8S096qIHCV9RRXqTGKdvuPT4cskjIEb0d4kPSqne0ZHnYCioII_BiIwXEQgiiBJRe0F9gna5F1D-YN74leuYxFjzLz0U6DLFL2edZi7rUjf5rUbvveS0RBOYbd9oNMJCBzuEtQ0cs/s1600/IMG_0910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGD8S096qIHCV9RRXqTGKdvuPT4cskjIEb0d4kPSqne0ZHnYCioII_BiIwXEQgiiBJRe0F9gna5F1D-YN74leuYxFjzLz0U6DLFL2edZi7rUjf5rUbvveS0RBOYbd9oNMJCBzuEtQ0cs/s400/IMG_0910.JPG" width="400" /></a></div><div style="font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">I love ginger in anything, but this may be a minority view - if you don't like it so much, leave it out or use less.&nbsp; </div><div style="font-family: Calibri; margin: 0in;"> 
</div><div style="font-family: Calibri; margin: 0in;">I used maple syrup as the sweetener because I think it&nbsp;complements the deep&nbsp;chocolate flavor.&nbsp; You can use agave, honey, or even brown sugar.</div><div style="font-family: Calibri; margin: 0in;"> 
</div><div style="font-family: Calibri; margin: 0in;">4 - 5&nbsp;cups peeled, cored and sliced pears </div><div style="font-family: Calibri; margin: 0in;">2 tablespoons maple syrup</div><div style="font-family: Calibri; margin: 0in;">1/2 teaspoon ground ginger</div><div style="font-family: Calibri; margin: 0in;">2 - 4&nbsp;tablespoons chopped candied ginger (depending on how much you love it!)</div><div style="font-family: Calibri; margin: 0in;">2 tablespoons corn starch</div><div style="font-family: Calibri; margin: 0in;">5 ounces chopped bittersweet chocolate (I use Scharffenberger)</div><div style="font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; font-weight: bold; margin: 0in;">Topping </div><div style="font-family: Calibri; margin: 0in;">2&nbsp;cups&nbsp;almond&nbsp;flour</div><div style="font-family: Calibri; margin: 0in;">1/2 cup unsweetened cocoa powder</div><div style="font-family: Calibri; margin: 0in;">2 tablespoons maple syrup</div><div style="font-family: Calibri; margin: 0in;">1 teaspoon vanilla extract </div><div style="font-family: Calibri; margin: 0in;">1/2&nbsp;cup unsalted butter (or coconut oil, melt before measuring)</div><div style="font-family: Calibri; margin: 0in;">1/2 teaspoon salt </div><div style="font-family: Calibri; margin: 0in;">
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipG18HFLgZnV0OFikxYmY4YBZKLAJPsMWjJ3_PK_7QVHHubvNdLOOAZEDVtEgLvmQT7Mfix0Zmbb7gWfP9U7it23tsVWPHJ38NEwGlwQpdXMW2dknlaIyzMlq2lXS-5YtX38Gsu3nCPM/s1600/IMG_0907.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipG18HFLgZnV0OFikxYmY4YBZKLAJPsMWjJ3_PK_7QVHHubvNdLOOAZEDVtEgLvmQT7Mfix0Zmbb7gWfP9U7it23tsVWPHJ38NEwGlwQpdXMW2dknlaIyzMlq2lXS-5YtX38Gsu3nCPM/s200/IMG_0907.JPG" width="200" /></a></div><div style="font-family: Calibri; margin: 0in;">Preheat oven to 350 degrees.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </div><div style="font-family: Calibri; margin: 0in;">
</div><div style="font-family: Calibri; margin: 0in;">Mix together the&nbsp;pears, agave, ground ginger, candied ginger and cornstarch and mix well.&nbsp; Place in an oiled 8" x 8"&nbsp;baking dish.&nbsp; Top with the chopped bittersweet chocolate. </div><div style="font-family: Calibri; margin: 0in;"> 
</div><div style="font-family: Calibri; margin: 0in;">To prepare the topping, place the almond&nbsp;flour, cocoa powder, 2 tablespoons agave, vanilla, butter and salt in a large bowl and mix until you form a crumbly crust. Top the pears with the crust. Place in the oven and bake about 30 minutes. Remove from the oven and let cool.&nbsp; 
</div></content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/3169199975533715310/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/03/pear-chocolate-crisp.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/3169199975533715310'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/3169199975533715310'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/03/pear-chocolate-crisp.html' title='Pear Chocolate Crisp'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGD8S096qIHCV9RRXqTGKdvuPT4cskjIEb0d4kPSqne0ZHnYCioII_BiIwXEQgiiBJRe0F9gna5F1D-YN74leuYxFjzLz0U6DLFL2edZi7rUjf5rUbvveS0RBOYbd9oNMJCBzuEtQ0cs/s72-c/IMG_0910.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-7493389835385836058</id><published>2011-03-20T21:43:00.000-07:00</published><updated>2011-03-20T21:50:52.537-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Indian"/><category scheme="http://www.blogger.com/atom/ns#" term="legumes"/><category scheme="http://www.blogger.com/atom/ns#" term="soup"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="winter"/><title type='text'>Susan Sanford's Yellow Split Pea Dal</title><content type='html'>
<div style="color: black; font-family: Calibri; margin: 0in;">This is a wonderful heart-warming Dal - which is a kind of thick soup made with&nbsp;legumes.&nbsp; It is often served with rice or flat bread.&nbsp;&nbsp;I received this recipe from my dear friend Susan Sanford and I've been eating and making this for about 20 years.&nbsp; I always have these ingredients in my pantry / frig and so can throw it together in&nbsp;a few minutes.&nbsp; The yellow split peas are mild, so the flavor comes from the spices (make sure yours are fresh!)&nbsp; The tomatoes and coconut lend a very interesting texture.&nbsp; </div><div style="color: black; font-family: Calibri; margin: 0in;">
</div><div style="color: black; font-family: Calibri; margin: 0in;">For folks who cannot abide cilantro, I suppose it could be left out or flat-leaf parsley could be substituted - but for me, the brightness of the cilantro is essential to this dish.&nbsp; If you do try the Dal without the cilantro - perhaps try adding&nbsp;a bit of citrus (lemon or lime).</div><div style="color: black; font-family: Calibri; margin: 0in;">
</div><div style="color: black; font-family: Calibri; margin: 0in;">Although I don't see Susan too often, she lives in the mid-west now, I think of her with love and gratitude whenever I make this Dal.&nbsp; I miss you Susan!</div><div style="color: black; font-family: Calibri; margin: 0in;"> 
</div><div style="color: black; font-family: Calibri; margin: 0in;">1 cup yellow split peas</div><div style="color: black; font-family: Calibri; margin: 0in;">3 cups water</div><div style="color: black; font-family: Calibri; margin: 0in;">1/4 teaspoon ground turmeric</div><div style="color: black; font-family: Calibri; margin: 0in;">1/2 - 1 tablespoon grated ginger (depending on how much you like)</div><div style="color: black; font-family: Calibri; margin: 0in;">2 tablespoons&nbsp;coconut oil&nbsp;(olive oil or butter may be substitued)</div><div style="color: black; font-family: Calibri; margin: 0in;">1 teaspoon ground cumin</div><div style="color: black; font-family: Calibri; margin: 0in;">2&nbsp;teaspoon ground coriander (or garam masala)</div><div style="color: black; font-family: Calibri; margin: 0in;">red pepper flake, to taste&nbsp;(optional)</div><div style="color: black; font-family: Calibri; margin: 0in;">2 - 6 garlic cloves - minced</div><div style="color: black; font-family: Calibri; margin: 0in;">1 cup chopped tomatoes</div><div style="color: black; font-family: Calibri; margin: 0in;">salt to taste</div><div style="color: black; font-family: Calibri; margin: 0in;">1/2 cup unsweetened coconut</div><div style="color: black; font-family: Calibri; margin: 0in;">1/4 cup chopped cilantro (or more, I use an entire bunch)</div><div style="color: black; font-family: Calibri; margin: 0in;">
</div><div style="color: black; font-family: Calibri; margin: 0in;">Bring peas, water, turmeric, and ginger to a boil.&nbsp; Turn heat down and simmer until peas are tender, about 15 minutes.&nbsp; Add more water if needed.&nbsp; The Dal should be the consistancy of a thick chowder.</div><div style="color: black; font-family: Calibri; margin: 0in;">
</div><div style="color: black; font-family: Calibri; margin: 0in;">Meanwhile, heat coconut oil or oil in a skillet.&nbsp; Add garlic and saute about a minutes.&nbsp; Add ground seasonings, tomatoes, salt, and coconut.&nbsp; Simmer about 10 minutes.&nbsp; </div><div style="color: black; font-family: Calibri; margin: 0in;"> 
</div><div style="color: black; font-family: Calibri; margin: 0in;">Add contents of skillet and cilantro to the split peas.&nbsp; Taste and adjust seasonings.</div></content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/7493389835385836058/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/03/susan-sanfords-yellow-split-pea-dal.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/7493389835385836058'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/7493389835385836058'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/03/susan-sanfords-yellow-split-pea-dal.html' title='Susan Sanford's Yellow Split Pea Dal'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-1896995667878488195</id><published>2011-03-14T23:03:00.000-07:00</published><updated>2011-03-15T10:14:29.644-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="quinoa"/><category scheme="http://www.blogger.com/atom/ns#" term="salad"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetables"/><title type='text'>Roasted Vegetables</title><content type='html'>If you know the basics of roasting vegetables, you can work miracles in your kitchen, because roasting brings out the natural sweetness of anything.&nbsp; I know many people marinade their vegetables before roasting - adding things like vinegar or lemon juice.&nbsp; I don't think that does anything for the actual process of roasting.&nbsp; When you add an acidic element, not&nbsp;only&nbsp;may you have too&nbsp;much liquid, so that your veggies&nbsp;end up steaming and not roasting, but&nbsp;it immediately started breaking down the fibers of the veggies and you run the risk of a steamed, soggy mess - that may be eatable, but it will not be scrumptious.
 
So remember - in the oven, all you need on your veggies is oil - nothing else.&nbsp; If you want to add other flavors, add it after the roasting is complete. 
 
1 large onion 
2 red peppers 
2 small zucchini 
1 large funnel bulb 
2&nbsp;tablespoon olive oil 
salt &amp; pepper to taste 
fresh herbs 
 
Preheat oven to 425 degrees (if you don't feel comfortable with your oven that hot, 400 degrees will work also - you may need to roast a few minutes longer). 
 
Cut the onion in half and slice into wedges.&nbsp; Cut the peppers into 1 inch chunks.&nbsp; Cut the zucchini in half lengthwise and slice on the diagonal into 1 - 2 inch chunks.&nbsp; Cut the funnel bulb in half, core, and trim the tough outer layer.&nbsp; Cut into roughly 1 inch chunks.&nbsp; Place all of the veggies on a sheet tray, add olive oil and toss until all of the vegetables pieces are coated with oil.
 
Roast in the preheated oven for 15 - 20 minutes, turning the veggies half way thru.&nbsp; Test with a fork, veggies should be tender crisp and beginning to brown.&nbsp; 
 
Add salt and freshly ground pepper to taste.&nbsp; Also, add any fresh herbs you like.&nbsp; 
 
Options: 
- substitute your favorite veggies for the ones listed above (broccoli is our favorite) 
- after removing from the oven, sprinkle with a good quality balsamic vinegar 
- when cooled a bit, roasted veggies are fabulous in a green salad 
- also wonderful on pasta, top cooked pasta with roasted veggies, a fresh herb such&nbsp;as flat-leaf parsley,&nbsp;a bit of red pepper flake, garlic,&nbsp;parmesan cheese and 1/4 cup or so of the pasta cooking water - toss.&nbsp; Lemon zest would be good too. 
- add roasted veggies to cooked quinoa (bring 2 cups of water and 1 cup quinoa to a boil, simmer, covered for 15 - 20 minutes - til all the water has been absorbed).&nbsp; Might also want to add a bit more olive oil, vinegar, herbs, etc.&nbsp;This could be a warm side-dish, or a room-temp salad.&nbsp; (I love anything in quinoa!) 
 
Note: when roasting dense vegetables such as potatoes,&nbsp;sweet potatoes or butternut squash, you will probably need to roast 5 - 15 minutes longer (depending on the size of the pieces).&nbsp; Or you can blanch these vegatable first in salted water for about 10 minutes&nbsp;prior to roasting.</content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/1896995667878488195/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/03/roasted-vegetables.html#comment-form' title='3 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/1896995667878488195'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/1896995667878488195'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/03/roasted-vegetables.html' title='Roasted Vegetables'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><thr:total>3</thr:total></entry><entry><id>tag:blogger.com,1999:blog-7323423323118647233.post-5341896668174366634</id><published>2011-03-09T23:23:00.000-08:00</published><updated>2011-03-20T21:53:13.083-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="cake"/><category scheme="http://www.blogger.com/atom/ns#" term="chocolate"/><category scheme="http://www.blogger.com/atom/ns#" term="cupcake"/><category scheme="http://www.blogger.com/atom/ns#" term="dessert"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Gluten Free Brownies</title><content type='html'>The almond flour in these brownies&nbsp;makes for&nbsp;a dense crumb, exactly right for brownies and,&nbsp;it is subtly sweet and rich, so you can get away with using less sweetener and fat.&nbsp; If you have reservations&nbsp;about the almond flour, substitute part of the flour called for with another gluten-free flour (quinoa, millet, etc.)&nbsp;or a flour mix (such as Bob's Red Mill).
 
Bob's Red Mill Almond Flour is readily available, and produces an exceptable&nbsp;product - however, the texture is improved&nbsp;by using a more finely ground blanched almond flour (such as Honeyville Blanched Almond Flour&nbsp;available on-line). 
 
(Note: do not substitute almond meal for almond flour.&nbsp; Almond meal is made from unblanched almonds) 
 
3 cups blanched almond flour 
1/2 cup dutch process cocoa powder 
2 tablespoons tapioca flour 
2 teaspoons baking powder 
1 teaspoons baking soda 
1/2 teaspoon salt 
pinch of xanthum gum (optional) 
1 cup coconut milk 
1/2 cup agave or maple syrup 
1/4 cup coconut oil (or olive oil) 
2 teaspoons vanilla 
 
Prehear oven to 350 degrees and oil an&nbsp;10 x&nbsp;7 inch glass pan. 
 
Whisk together dry ingredients, breaking up any lumps of almond flour or cocoa.&nbsp; 
 
In a separate bowl whisk together remaining ingredients.&nbsp; Add the wet mixture to the dry and stir well.&nbsp; 
 
Spoon batter into the prepared pan.&nbsp; Bake for 25 - 30&nbsp;minutes (test with a toothpick).&nbsp;&nbsp; Frost cooled brownies with Chocolate Ganache.&nbsp; They are also really good without the frosting. 
 
Option: 
This batter can also be baked in&nbsp;12 paper-lined muffin cups.&nbsp; Bake about 25 minutes.&nbsp; Allow to cool about 5 minutes in the pan and then remove to a rack.&nbsp; Use the chocolate ganache to frost.&nbsp; (or use your favorite frosting) 
 
<div style="color: #492b11; font-family: Calibri; font-style: italic; font-weight: bold; margin: 0in;">Chocolate Ganache</div><div style="font-family: Calibri; margin: 0in;"> 
</div><div style="color: #492b11; font-family: Calibri; margin: 0in;">3/4&nbsp;cup coconut milk</div><div style="color: #492b11; font-family: Calibri; margin: 0in;">1/2 teaspoon vanilla extract</div><div style="color: #492b11; font-family: Calibri; margin: 0in;">6&nbsp;ounces good dark chocolate</div><div style="color: #492b11; font-family: Calibri; margin: 0in;">(add a small amount (1/8 - 1/4 teaspoon cinnamon and/or chili powder) - optional</div><div style="font-family: Calibri; margin: 0in;">
</div><div style="color: #492b11; font-family: Calibri; margin: 0in;">Bring the milk to a simmer.&nbsp; Meanwhile, break the chocolate into pieces and put into a bowl. When the milk comes to a simmer, pour over the chocolate pieces and add vanilla. This will melt the chocolate. Stir until it is smooth.&nbsp; Cool in the frig or in an ice bath.&nbsp; The ganache is quite liquidy at first, but will thicken as it cools.</div></content><link rel='replies' type='application/atom+xml' href='https://mindfulfood.blogspot.com/feeds/5341896668174366634/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='https://mindfulfood.blogspot.com/2011/03/gluten-free-chocolate-cupcakes.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/5341896668174366634'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/7323423323118647233/posts/default/5341896668174366634'/><link rel='alternate' type='text/html' href='https://mindfulfood.blogspot.com/2011/03/gluten-free-chocolate-cupcakes.html' title='Gluten Free Brownies'/><author><name>melanie</name><uri>http://www.blogger.com/profile/05981874378293667952</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='33' height='23' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIFwtNIfgY1_Lvh_cDYk2DZld17EO5njp4q4LxXyXIRWnds46ckWTv6FdA_uM_YeEHk_cmBrSn5lpi4r3-VM33DbkcbuTjgM02zl-v7OmN6yxMNYY5MWSRU9yLizsgw/s220/pix+of+me.jpg'/></author><thr:total>0</thr:total></entry></feed>

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