Sunday, June 28, 2009

10 Things To Be Thankful For..err 11

I feel like every now in then it's good to reflect on the good things going on in life. Especially when the sky seems terribly grey.

First, a recap and bit of venting.
I've been going through quite a bit lately- balancing trying to gain weight, see a psychotherapist, and deal with/try to get a diagnosis for my HIGHLY* probable Celiac Disease (highly meaning I know that I have it but my blood test said I was 5 out of 8 or as the doctors say "equivocal"). Also* I was not eating gluten (for the exception of a brownie here and there and the contamination of my college cafeteria) for months prior to the test and was still having horrible problems (thus proving that I am indeed sensitive to gluten in some way shape or form). As I have been on the gluten free diet now for about 3 months and CAN DEFINATELY tell that I get sick when ingesting gluten I refuse to go back to gluten and get retested because I am feeling almost 100 percent better being 100% gluten free- with the exception of getting glutened out to eat on fathers day. So I am slightly stressed.

Now..things to be thankful for.

1. I'm alive. To put it in perspective, things could be much worse for me. I am overall getting more healthful and healing every day.
2. I have a wonderful family, boyfriend, and friends. I love you all. You all have been so supportive and helpful. Though I know at times it's very hard for you ton understand how I feel and understand exactly what I'm going through.
3. I have a job that I love that helps others. Though my current stressors and ailments have negatively effected my ability to work lately, I have been getting better everyday and I am so thankful for my job with wonderful people that I work with and the ability to help others like myself.
4. Carob. Thank you Lord, for putting the lovely Carob pod on this earth. It's lovely chocolate-like flavor has made not be able to eat chocolate much more enjoyable.
5. The beauty of God's green earth. The weather is balmy, the plants are blooming and green- alive. What more can we ask for?
6. The roof over my head and the food on the table. In this recession we are so fortunate. There are so many people who don't have healthcare, don't have homes, don't have food.
7. Music. My other solace. Thank you for bringing me peace.
8. Yoga. My OTHER solace. Thank you for teaching me to quiet my mind, focus, and breathe.
9. Modern medicine/technology. Without the advancements of modern medicine we may have never known what Celiac disease was!
10. The Camera. Thank you for fueling my passion and giving me the ability to capture life's beauty.
11. Life. Thank you for the gift of life. The ability to experience happy and sad moments. The human ability for compassion, rationale, and forgiveness. and most importantly-for love.


strawberry pie recipe coming soon!

Saturday, June 27, 2009

Ah, The Wonders of Carob





Carob Chips
1/2 Cup coconut oil
1/2 Cup carob powder
1 tablespoon agave syrup

Melt coconut oil and mix in agave and carob. Pour on to wax paper lined cookie sheet and spread into an even layer (desired thickness). Chill in fridge until solid and cut into desired sized chunks or "chips" Yields about 1 1/2 c chips.
(sally fallons nourishing traditions)

Carob Fudge Sauce
(adapted from above)
Use same recipe above but use 1/2 tablespoon agave and add in about 1/4 cup coconut milk (or until desired thickness is reached-i like my thick). Store in fridge until ready to use and leave at room temperature five minutes before serving.

Wednesday, June 24, 2009

The Birth of the Carob Fudge Swirl Muffin Cookie

Well when I went to go make my weekly carob bars I didn't have my recipe in front of me so I improvised. What resulted was not a bar. Oh no. But a hybrid fudge- a fudge of REAL hot fudge consistancy nonetheless, something that I have missed for quite some time. :)

So...my carob chip cookies to be were magically transformed into Carob Fudge Swirl Cookies. They came out a cross between a muffin and a cookie and were filled witrh fudgy carob suprises. YUMMY!

Pictures and recipe coming soon!

Sunday, June 21, 2009

Crackers (For Sheila!) :)


Gluten Free Herb Crackers
• 3/4 cup organic amaranth flour
• 1/2 cup arrowroot starch OR cornstarch
• 1/4 cup almond meal
• 1/2 teaspoon salt
• 1/4 teaspoon fresh cracked peppper
• 4 tablespoons olive oil
• 4 tablespoons water
• 1/2 teaspoon baking soda
• 1 teaspoon Cream of Tartar
• 1 teaspoon GF garlic powder
• 1 teaspoon GF onion powder
• 2 tablespoons Herbs de Provence OR any herb blend you like
• 1 teaspoon Kosher salt to sprinkle on top of crackers

1. Place dry ingredients in a large bowl. Whisk until well blended. Add olive oil and water and stir until dough forms a ball. If mixture is still crumbly, add water, one teaspoon at a time, until dough forms a ball.
2. Divide the dough in half with a knife. Sprinkle a smooth work surface with a small amount of white rice flour. Sprinkle rice flour on a rolling pin and roll the dough until it is very thin, about 1/16th of an inch thick.
3. Use a 1 1/2 inch round or square biscuit or cookie cutter to cut crackers- or use a knife to cut even squares. Prick top of each cracker twice with a fork. Using a small spatula, transfer crackers to two large, ungreased baking sheets. Sprinkle tops of crackers lightly with Kosher salt.
4. Repeat with second half of cracker dough.
5. Bake for 15 minutes. Remove from oven and place crackers on wire racks. Put the wire racks on the baking sheets and return crackers to the oven for an additional 5 to 7 minutes.
6. Cool crackers and store in an airtight container.
10. Makes about 65 crackers

Tips:
This dough is crumbly but don't worry- just add water, a teaspoon at a time to keep the dough rollable. Gently roll back and forth on the dough to avoid cracks. Also be gentle when piercing the cracker dough with fork. I take the loose crumbs and continue to roll and cut out crackers until dough is all used.

Make flatbread crackers by cutting dough in 5x3 inch rectangles.


Gluten Free Saltines
•4 c gluten-free flour blend
•1 ½ tsp baking powder
•¾ c shortening
•1/3 c skim milk
•1 c water
•Salt, black pepper and rosemary (optional)

Directions
1.Preheat oven to 375F.
2.Mix flour, and baking powder.
3.Cut in shortening until mixture has a consistency of coarse meal.
4.Add liquid and stir to form a dough.
5.Roll into a very thin sheet.
6.Cut into circles or squares and place on an un-greased cookie sheet.
7.Prick with a fork 4-5 times and sprinkle with seasonings if using.
8.Bake 6-7 minutes, turning once halfway through.


Gluten Free Chick Pea Crackers
1/2 cup chickpea flour (besan), sifted before measuring
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon turmeric
2 tablespoons nutritional yeast
1/2 teaspoon canola oil
2-4 tablespoons water

For dusting: gluten-free baking flour (or flour of choice)
Optional: Smoked Spanish paprika for tops

Mix all dry ingredients together well. Stir in the oil and begin stirring in water one tablespoon at a time. The amount will depend on the moisture in your flour. When the dough can be formed into a ball, you have added enough water. (I used 4 tablespoons, but your results may be different.

Knead the dough several times to distribute the ingredients, and then roll it in plastic wrap and set it aside while you preheat the oven to 350F. Dust your work area and rolling pin well with the gluten-free flour. After the dough has rested for 10 minutes divide it in half, put half on the floured surface, and sprinkle the top with flour. Roll it out until it is as thin as you can get it and still be able to pick it up. (Mine came out a little less than 1/8 inch thick or about 3 mm.) Cut it into 1x1-inch squares or use a cookie cutter. Place crackers on a non-stick cookie sheet and repeat with other half of dough. Prick each cracker once or twice with a fork (allows for air to escape and keeps them from puffing up). Sprinkle with paprika, if desired.

Bake for 15-20 minutes, being careful not to over- or under-bake. Remove from oven and allow them to cool and become crispy. Test one, and if it's not crispy, return to the oven for a few more minutes. After cooking, keep in a sealed container. If they get soft, a few minutes in a hot oven will return them to crispiness


Gluten Free Sesame Crackers
1/4 cup chickpea flour (besan), sifted before measuring
1/4 cup Bob's Red Mill gluten-free baking flour (or flour of choice)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon turmeric
1 tablespoon nutritional yeast
1 tablespoon toasted sesame seeds, lightly ground (see Note)
1 teaspoon toasted sesame seeds
1/4 teaspoon sesame oil
2-4 tablespoons water

Note: You can buy already toasted sesame seeds, but making them is very easy. Just heat them in a skillet or on a baking sheet in a toaster oven, stirring often, until they begin to turn golden and pop. Watch them carefully because they can burn in a matter of seconds. To grind them, put them in a mortar and crush lightly with a pestle or pulse in a food processor.

Mix all dry ingredients together well. Stir in the sesame oil and begin stirring in water one tablespoon at a time. The amount will depend on the moisture in your flour. When the dough can be formed into a ball, you have added enough water. (I used 3 1/2 tablespoons, but your results may be different.

Knead the dough several times to distribute the ingredients, and then roll it in plastic wrap and set it aside while you preheat the oven to 350F. Dust your work area and rolling pin well with the gluten-free flour. After the dough has rested for 10 minutes divide it in half, put half on the floured surface, and sprinkle the top with flour. Roll it out until it is as thin as you can get it and still be able to pick it up. (Mine came out a little less than 1/8 inch thick or about 3 mm.) Cut it into 1x1-inch squares or any size you want. Place squares on a non-stick cookie sheet and repeat with other half of dough. Prick each cracker once or twice with a fork (allows for air to escape and keeps them from puffing up).

Bake for 15-20 minutes, being careful not to over- or under-bake. Remove from oven and allow them to cool and become crispy. Test one, and if it's not crispy, return to the oven for a few more minutes. After cooking, keep in a sealed container. If they get soft, a few minutes in a hot oven will return them to crispiness.
(compliments of fatfree vegan kitchen)

Raw Carob Mousse Cake



Fudgy and nourishingly delicious! I couldn't even tell that the mousse was made of avocados!!

Carob Cake
1/4 cup raw walnuts (I used soaked cashews)
a dash of salt
8 pitted dates
1/4 cup carob powder (or cocoa)
1/2 tsp vanilla
2 tsp water
Process nuts in blender or food processor until ground. Add dates, carob, water, salt, and vanilla and process until desired consistancy is reached.

Carob Mousse
1/4 cup dates
1/4 cup plus 2 tbls water
2 tbls agave
1/2 tsp vanilla
3/4 cup chopped avocado
1/4 plus 2 tbs carob powder
Process all ingredents in blender or food processor until creamy!
Frost carob cake and enjoy!

Friday, June 19, 2009

Strawberry Rubarb Crumble


A sweet and sour delight!

1 container fresh strawberries
1 large rubarb stalk
1 tbs agave
1 tbs tapioca starch
1 tbs coconut oil
Cook in large sauce pan until rubarb is soft and mixture creates a thick syrup and bubbles.

1 cup brown rice flour
1 cup brown rice crisps
1 tbs arrowroot starch
1 tbs coconut oil (more if desired)
a drzzle of agave

Pour hot filling into baking dish. Put crumble on top and drizzle with agave.
Bake for about 30 min at 375, or until brown on top and bubbling.

Pumpkin Pie Ice Cream


A fiberous and nutritious breakfast! ..or desert ;)

3/4 can organic pumpkin
1 cup unsweetened coconut milk (so delicious)
1 cup living harvest vanilla hemp milk
1 dropper of cinnamon stevia
cinnamon and pumpkin pie spice to taste

Combine. Pour into ice cream maker and let it do its thing!
(sprinkled with cinnamon quinoa granola from previous post)

Friday, June 12, 2009

Almond Brown Rice Quinoa Granola

:)

Toast a good portion of slivered almonds for about 10 minutes until golden brown.

While almonds are toasting, combine about one tablespoon of melted coconut oil, 1/4 cup agave with a Tablespoon of vanilla and a generous amount of cinnamon (I like alot).

Add Quinoa flakes, toasted almonds, and cripsy brown rice cereal until mixture is evenely coated and the liquid ingredients are well distributed.

Place on an almuminum foil baking sheet and bake for 10 minutes at 350.

:)
Namaste!
-Melissa

Thursday, June 11, 2009

Pumpkin Meringue Custard Pie



Pumpkin Custard

1 1/2 c coconut milk
1 can pumpkin
4 eggs
a squirt of agave and a dropperful of vanilla cream stevia
1 tbs pumpkin pie spice
a dose of cinnamon
and a dash sea salt

Beat. Pour into cake or pie pan and bake for 50 minutes at 350.

Meringue
3 egg whites
1/2 tspp vanilla
1 Tbs arrowroot powder
1 dropperful vanilla cream stevia and a squirt of agave

Beat egg whites, vanilla, and agave. Gradully add arrowroot until stiff peaks form.
Spread on custard and bake for the remaining time.

Thursday, June 4, 2009

Hope Is

Every step finds ground beneath my feet
I can’t believe I’ve come this far
I’ve found out I’m so much more with you
I’ve been found in who you are
I’ve been feeling lately
Your pierced skin has been stating
Everything you’ve wanted to say
Your words are far above me
Teach me how you love me like you do
So I can love like you

My soul clings to you
My lips sing for you

I am learning I can always stand
When you strengthen me
I am held up by a single strand
Stronger than I could ever be
I am lifting empty hands
Just to hold your holy hands
There’s meaning in your fingertips
And purpose in your eyes
This is where I’m finding out
What this life is all about
While sitting at your feet

My soul clings to you
My lips sing for you


I believe
This life can mean something
We are intended
Not left stranded
We can comprehend this
We can be sure of ourselves
We can see
And know where right we stand
We can grow up strong (and brought along)
To where we belong
Leave the past on the shelf

May we taste your words
May we end our search
Mat we know your love
Mat we feel our worth
Hope is, hope is, hope is…

Hope is knowing that there’s something beyond the next horizon.
Hope is something that you can never give up.
Hope is knowing that heaven is better than this.
Something you can find within the good in this world.
Hope is having someone to love you despite all of your faults.
Hope is what transforms great thoughts into great actions.
I have hope because there is more to life than what I can touch and see.
It reminds you that the earth is not a cold, dead place.
Hope is my motivation.
It overcomes in justice.
It overcomes fear.
It overcomes this fortune.
It continually affirms that life, even in all of its sorrow is good.
It’s knowing that you’re not alone.
Hope reaches out to me, even when I’m not reaching back.
I guess hope to me is picking up a guitar and singing songs.
Hope makes the grass green no matter what side of the fence I’m standing on.
Hope is knowing that I will live for eternity because of the decisions I have made here on Earth.
That every day is not only a chance to right wrongs; but make rights.
Hope changes the way we think and feel.
Hope is the thing with feathers that perches in the soul and sings the tunes without the words.
I find hope when I’m encouraged a friend or loved one.
When I wake up in the morning and feel like I can’t go on.
Hope is what gives me strength when the challenges I have to make seem too big for me to handle.
Hope defeats the impossible.
Hope is the beauty knowing that the world can be changed and that I can make it happen.
Hope allows you not to be afraid of the space between your dreams the reality.
I know that whatever happens and wherever I am, I will trust in my god.
The sunrises and the sunsets on the ocean, hope is in the rain.
Hope is always there.
Hope is seeing the good in the hearts of those around you even if they let you down.
Hope is that one person’s words can re-define one life and a whole generation.
Hope brings meaning beyond all our understanding and it shows us of a better tomorrow.
Hope gives me the passion to pursue my dreams.
I find hope knowing that each day is just a gift I’ve been given.
Hope is knowing that I can love someone more than myself, it’s not easy,
but it’s gotta be possible, you told me that,
and you wont let me forget it, you remind me everyday.
All it takes is an ounce of hope to get you through anything.
It’s being in tune with the song… you know, the one we’re all trying to sing?
I guess hope is knowing that someone loves me.
Hope is hearing your voice.
Hope compels my heart to sing when all around me is silent.
Hope is closing my eyes and realizing that there’s something bigger than me,
and opening my eyes and seeing friends, family.
I love you, I believe in you, and know that your dreams will come true.
Hope is that ray of sunshine that always seems to break it’s way through the clouds.
Hope takes my next step forward when I feel like there’s no reason to go on.
I’ve always wanted to be great, but often been unsure if I would ever reach that.
Hope is the motivation behind the smile on my face.
Without hope, I’m hopeless.
Forgive all, because all is forgiven.
Hope is knowing that there’s someone who loves you, no matter what you do.
Hope gives us courage to reach our goals.
Hope is always there.
Hope is all we have.
My hope is you.