Yeah, you heard me. I know you think the sulfites have finally gotten to me and I have gone off my rocker, but I am telling you – this pudding is so much awesome that I have shared it far and wide with non sulfite sufferers and it has been given the thumbs up. I have had two out of the ten or so folks I polled actually say they can taste the avocado, but I cannot. Just try it, you are going to love it (oh, and it is super easy!!!)
- 8 very ripe avocados
- 1 cup organic cacao powder
- 1 1/2 cups honey
- 3 teaspoons vanilla (I make my own because commercially made often uses corn based alcohol which will be sulfited. It is super easy to make, I use organic vanilla beans, Absolut and time)
Put all ingredients in a food processor and mix until deliciously creamy. Yep. That’s it. It is better chilled, but I had it right out of the processor and it was still yummy.
I have missed mayonnaise ever since I was diagnosed with a sulfite sensitivity, but have never found a recipe that did not contain eggs that seemed decent or adaptable. I recently discovered that you can emulsify oil with milk if you are careful. Huzzah – I can now make mayo!
- 1/3 cup very cold full fat milk
- 3/4 teaspoon fresh lemon juice
- 1/8 teaspoon freshly ground white pepper
- About 3/4 cup olive oil (or 1/2 sunflower oil and 1/4 cup olive oil for a milder flavor
- Sea salt
Combine the milk, lemon juice and pepper in a blender. Blend on high until frothy. Continuing to blend on high, very slowly begin to add the oil one drop at a time. slowly increase this to a very thin drizzle. The mixture will thicken to a creamy blend, slightly softer that a store-bought mayo. Salt to taste.
Once you get the basic technique down, you can go crazy with herbs. Cilantro, ginger, tomato paste – really anything fresh that you can blend in there. (Ok, I suppose you could use dried herbs in a pinch, but those will stay solid and not blend in like the fresh herbs do).
If you don’t have a blender, you could do it with a stick type hand-held blender to mix it with – just be sure you keep moving it up and down as you blend. I don’t think I could drizzle and blend at the same time, so that way might make it a two person job!
I am always trying to figure out how to feel better and a while back, I realize I feel crummy when I eat gluten. Not a reaction, mind you – just feeling crummy. Now, I want to feel good – but REALLY??? One MORE thing I can’t eat. I loves me some bread. So I have been looking for alternatives. This delicious bread is reminiscent of naan for me. It is mild and delicious and makes me happy.
- 1 cup (4 1/2 ounces) chickpea flour
- 1 cup (8 ounces) water
- 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan
- 1/2 teaspoon salt
Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1/2 hour to 2 hours to give the flour time to absorb the water. (OK, I have done it immediately as well. If you don’t wait, you end up with a very thin bread in the end, the longer you wait the more the bread rises). Set an oven rack six inches below your oven’s broiler and turn on the broiler. Warm a cast iron skillet or other baking dish for a few minutes. Remove the skillet from the oven and coat the pan with a little olive oil. Whisk the chickpea batter again and then pour into the hot skillet. Broil until you see the top of the bread begin to blister and brown (it took me about 20 minutes, but you can split the socca batter in half and do it in less time and have a thinner bread). If the top browns too much before the batter is fully set, move the skillet to a lower oven rack until done. The socca should be fairly flexible in the middle but crispy on the edges.
You can also bake it on 450 if you want. You can go crazy with this basic recipe – add herbs or spices to your taste. I think a savory, thyme and marjoram blend would be great. A little turmeric and cayenne would be nice dipped in guac. I think I will experiment with a bit of honey and some cinnamon next – breakfast bread!
I have so many problems with lotions and such (although there are a couple of Arbonne products that I dearly love). I decided to try my hand at some more natural alternatives and since my boyfriends hands are perpetually dry, I thought lotion would be a great place to start. I chose a lavender essential oil for mine, just because I loves me some lavender and I figured I was the one who had to smell him…. So, this made kind of a mess in the kitchen (and by kind of, I mean – a oily, waxy mess that was a pain to clean up – but it is sooooo worth it now. And I made an extra jar for me, so I get to smell my lavender scented hands all the time!
- 1 cup water (room temperature)
- 3 Tablespoons beeswax (I used a big old block that I shaved pieces off of, and I recommend using the already made into little pieces variety – just make sure it is pure and doesn’t have any added ingredients in it!)
- 3/4 cup coconut oil – or olive or almond – whatever you have that you don’t react to!
- 15 – 30 drops essential oil (I used 30+ but I am a scent junkie!!)
Place the coconut oil and beeswax in a double boiler. OK – full disclosure, I do not have a double boiler – I put a glass mixing bowl in a pan of water and heated it up like that and it worked just dandy! Melt on a medium heat until liquid. Add essential oil (be careful, some cheaper oils use chemicals for extraction – I love Young Living or Mountain Rose). Put your water in a food processor with a large blade. With the food processor mixing the water slowly drizzle the melted mixture in. You have to go very slowly because you are emulsifying the mixture. Just keep drizzling it in until it is all in the food processor. Keep processing until the mixture is creamy. Stop and scrape down the sides several times and keep processing. When it is creamy, smooth and light, it is done. Jar is up and get ready for clean up with LOTS of hot water.
I have had a lot of inquiries of late for personal care items that are sulfite free, so I am starting my collection of recipes for your body. This scrub is so easy, and your skin will feel like heaven.
- Coarse Sea Salt
- Olive Oil
- Lavender Essential Oil (or really whatever oil you like)
OK – so I am sure the first thing you noticed is that there are no amounts in this recipe. That is for a very good reason – the actual amounts don’t much matter. It really depends on the size of your jar. Fill your wide mouthed jar of choice almost to the top with the coarse salt. Pour the oil slowly in until it soaks through the salt and creates a small oil layer on top of the salt. Add the essential oils until you are happy. Stir. Yep, that is it. When you use the scrub, be sure not to wash, but just rinse when you are done. That way the oil will moisturize your hands and not wash off.
OK – so I just stumbled across sorrel at the farmer’s market and had no idea what to do with it, so I punted. Ok, that is a lie, I bought lamb’s quarter the same day, got them confused and followed a recipe of a friend for the wrong green – with AMAZING results. This green is like the most delicate spinach EVA with an amazing infusion of lemon. If you can find this, try it. Please. (BTW – you can also use these greens raw in a salad and it is awesome as well).
- 2 bunches sorrel
- 2 Tablespoons olive oil
- salt to taste
Heat olive oil and salt over a medium low heat in a heavy bottomed low wide pan. Stem sorrel. (In order to stem, you fold the leaves together so the part of the stem that protrudes slightly is exposed. You then take the stem in the other hand and pull up to remove the stem from the leaves. If that is not clear, email me and I will explain it in more detail!). Discard stems. Put leaves in heated oil. Cover and let heat for 30 – 60 seconds. remove cover and turn greens. Unlike most greens, sorrel will not turn a brighter green when cooked to perfection. Sorrel turns a dark color almost immediately – at which time you know it is done. Sauteing it only takes a minute or two. Pull it from the heat. Enjoy. It will be the consistency of spinach in spinach/feta pie – a little softer than most sauteed greens, but the flavor is so delicate and wonderful, you won’t care. I hope you find this green – it is glorious!
I know that exotic foods are not typically on lists of foods with sulfites, so it is always a gamble when I try something a little unusual – but these were definitely worth the risk! I had no reaction at all – and they are so simple and delicious! They are in season for me now and I am haunting the farmers market looking for them!
- Squash blossoms (My rule is – make as much as you can get your hands on!)
- Olive oil (I would say about a tablespoon for every 10 or so blossoms) I am also going to try this with an oil that has a higher smoke point than olive oil – safflower perhaps?)
- Sea salt (to taste – you know I can’t tell you how much, I always want more salt than you!)
Warm the oil on a medium high heat in a frying pan. Add salt. When pan is hot, add blossoms. Keep the blossoms moving constantly in the pan. Cook until blossoms are wilted and just starting to caramelize (you will know when they start to slightly brown).
OK – this is bubbling on the stove as I write and even not yet fully cooked it is fabulous (yes, I tasted….)!
- 4 cups chicken stock (the recipe for stock on this site is called bone broth)
- 2 cans (15 oz ea) chickpeas (I have phased out canned food, but I had two cans of chickpeas left and used them up – I will try this again soon with dried chickpeas and let you know how it turns out!)
- Juice of one lemon
- 2 Tablespoons extra virgin olive oil
- 4 Tablespoons tahini paste
- 4 Teaspoons cumin
- 3 teaspoons turmeric
- 4 Tablespoons lovage
- salt to taste
Combine half of all ingredients in a blender. Blend until smooth. Pour into a large pot. Combine remaining ingredients, blend until smooth and pour into pot. Bring soup to a simmer , over a medium low heat. Cook, stirring occasionally for 15 – 20 minutes. Serve with cilantro as a garnish.
I love this and use the Basic Bone Broth made with chicken bones as the base. There is a lot you can do with the recipe – I toss in lots of different veggies or meat once I get it going!
- 18 oz chicken stock
- 1 Tablespoon organic toasted sesame oil (I like the flavor of Eden brand the best – but use whatever you like)
- 1/4 teaspoon organic crushed red pepper
- 1/8 teaspoon organic cayenne
- 1/2 teaspoon organic lovage, ground well
- 1/2 cup cooked rice noodles
- 1/4 teaspoon turmeric
- 1/2 teaspoon finely ground sea salt
- dash of ground grains of paradise (I get mine at whole foods, but if you can’t find it a little ground pepper can substitute)
Combine all ingredients except noodles in a small saucepan. bring to a simmer and cook for 10 minutes. Turn off heat. put noodles in a bowl and pour hot soup over noodles. Let sit for one minute. Serve.
So at this point – you could just dive in and eat it – I most often have it this way. However – you can also get creative. Have a little cooked chicken breast in the fridge? Toss it in there. Some leftover sauteed greens? Yum! Other lightly sauteed veggies? Go for it! If you like more heat, add a bit more crushed pepper – the basic recipe is pretty forgiving. Now, these are fairly small, appetizer sized servings – if you are going to make this your entree, you may want to double it. Or you might be dainty, I don’t know.
Fall is settling in as I am writing this and I needed a little comfort food. This ended up being almost stew like, but as rich as a cream soup.
- 3 celery ribs, cut into 1/4-inch pieces
- 10 tablespoons butter
- 10 tablespoons all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon pepper (I used a combo of white and green peppercorns – and don’t forget to grind them yourself!)
- 1/2 teaspoon Lovage
- 1/2 teaspoon each dried thyme, savory and parsley flakes (I actually had fresh parsley on hand and used about 1/4 cup)
- 2-1/2 cups milk
- 4 cups cubed cooked turkey
- 5 medium carrots, cut into 1/4-inch pieces
- 2 to 4 cups turkey or chicken broth
- 10 ounces frozen peas
- 10 ounces frozen corn
- In a large kettle, saute celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes.
- Add peas and corn; cover and simmer for 15 minutes or until vegetables are tender
With the holidays coming, I know what I am doing with my turkey leftovers……