archive for March, 2007
Posted on March 29, 2007
This gluten free, high protein Matzo Ball Soup recipe is a Passover classic.
Gluten free, high protein Matzo Ball Soup is a Passover classic. Chicken soup with matzo balls can also be considered Jewish penicillin, and a favorite remedy for a cold or the flu; however this is primarily a staple recipe for Passover. Did you know that all of my recipes are kosher for Passover?
Passover is one of my favorite holidays. I adore holidays that involve a change of seasons ... read more →
Posted on March 27, 2007
I keep ume vinegar on hand at all times. It has a delicious tangy flavor.
I use this salty condiment on salads, chicken and fish to lend a discrete, Asian flavor to my dishes.
Click on the photo to buy your own mouth puckering bottle.
Posted on March 21, 2007
Each year my husband requests a special dish for his birthday. Last year it was chicken parmigiano.
Classic chicken parmesan goes gluten free when chicken breasts are coated in almond flour. This chicken recipe can be a staple in every gluten free chefs repertoire.
Even though we are on different diets, in my home we partake in one family meal. This way, we come together energetically – we share the same space, breathe the same air and eat the same food.
My ... read more →
Posted on March 20, 2007
Gluten free, naturally sweetened. Go ahead, try one.
This is one of the first chocolate chip cookie recipes that I created. Two subsequent recipes for gluten free chocolate chip cookies that I now prefer to this one include the vegan chocolate chip cookies on this website, and my all time favorite gluten free, dairy free chocolate chip cookie in The Gluten-Free Almond Flour Cookbook.
For those of you that were wondering, I use this website as a journal for the recipes ... read more →
Posted on March 15, 2007
Have you heard? Chocolate is good for you! Dagoba Chocodrops are made with 100% organic ingredients and are fair trade certified.
These chocodrops have a high cacao content (73%) and are quite flavorful with just a hint of sweetness.
Dagoba organic chocodrops are small (dime sized) discs. Use them in your favorite cookie recipe or have a handful with nuts as a quick pick-me-up, afternoon snack. Delicious!
Posted on March 13, 2007
In a recent email, my dear friend Pat said, “I am curious to know what your opinion of Splenda may be? It is the only non-caloric sweetener that doesn’t make me feel like I have to brush my teeth after ingesting it. Will it kill me slowly?”
Well Pat, a couple of years ago, one of my favorite magazines, The Ecologist, wrote an in-depth article on Splenda. Its manufacturer McNeil Nutritionals claims that Splenda is “made from sugar, so it ... read more →
Posted on March 7, 2007
Can you say, “clafoutis?”
I think my older son loves to make this pear clafouti recipe with me, just so he can say the word clafouti over and over again.
While I make the batter, he peels the pears, slices them and then takes the peeler and carefully extracts any remaining seeds from the slices. So much love, care and respect for the food he prepares. All the while happily chanting, “clafoutis! clafoutis! clafoutis!” Here it is.
4 large eggs
¼ ... read more →
Posted on March 6, 2007
Update: I have switched brands and now use NuNaturals stevia.
There are times when I want something sweet and don’t want to increase my blood sugar level. This is when I reach for stevia, an herb 300 times as sweet as sugar with a glycemic index (GI) of 0.
This low glycemic, low carbohydrate sweetener is widely used in Japan. In the U.S., the sugar lobby has long fought to ban this miracle sweetener; it is currently classified as a ... read more →
Posted on March 1, 2007
Peter Singer, a bio-ethicist at Princeton University and Jim Mason, who grew up as a fifth generation farmer, have written this book, an engaging tell-all about the origins of the food in your fridge.
Their voyage literally begins at the dinner table of three average American families with differing tastes and socio-economic backgrounds and continues as the authors set out to trace the provenance of the foods we eat, with stops along the way to check out the validity of labels ... read more →
Posted on March 1, 2007
Monica Moore is a founding member of the worldwide organization Pesticide Action Network and has worked on pesticide issues for close to three decades. Although she keeps a low profile, she is a hero in the environmental movement, having received numerous awards, most recently “Advocate of Social Justice” from the Ecological Farming Association.
She co-founded Pesticide Action Network North America in 1984 and was an Executive Director there for over 20 years. She currently serves as an advisor and board member ... read more →