CSA box week 1, and GF giveaway winner

I hope all of you had a lovely Memorial Day weekend with your families and loved ones!  Now that it's almost June, we're going to talk CSA shares and local foods. I just got my first CSA box from Great Country Farms.  (By "just" I mean 10 minutes ago.) I have got to say--I was excited all morning for this. Anyhow, this first week I received asparagus, kale, garlic scapes, red lettuce, scallions,  strawberries, and a basil start.  I already have black bean chili planned for tonight's dinner, but I'm going to supplement with a nice big green salad with the lettuce.  Maybe I'll top it with a balsamic vinaigrette and some berries.  Tomorrow I'm looking at making something with that beautiful asparagus.  Remember--I have to use all this up by Friday before my pickup at Moutoux Orchard. Somehow I don't think that'll be too hard, even though I still feel a little sheepish about having two different farm shares. At least we'll have plenty of organic produce to eat! (I see quite a healthy growing season in our future.)



But now, since you've been waiting for it, the second winner of Healthier Without Wheat and the Amazon gift card is... Candice (commenter #8), who says

After 8 years of GI issues and fatigue, I was finally diagnosed with Celiac disease about a month ago. I am seeking all of the resources that I can as I make the switch to a gluten-free diet, so this book would be a welcome addition to my collection! On Amazon, I would most like to try some of the Kind gluten-free bars.

Congratulations Candace!  I will be emailing you today.

The view from Bluemont

We spent this morning out in Bluemont visiting Great Country Farms.  Originally we headed out there to pick strawberries, but because of their annual Strawberry Jubilee the line was really long.  (The kids understandably got bored waiting.) We ended up with a morning of play-time and a bag full of fresh-from-the-farm asparagus instead.   Then we headed across the street and up the hill to Bluemont Vineyards.



The view of the Blue Ridge mountains is spectacular.



We tasted a few wines, then headed back towards civilization. Unfortunate, really. I could get used to that view.  This guy gets to look up at those mountains every day.



UPDATED INFO!! 

Remember to enter the May Gluten-Free Giveaway!  I'll be drawing a winner TUESDAY, MAY 31 instead of Monday, as I will be observing Memorial Day.  Good luck!

Food is for sharing

A couple of weeks ago Christina over at the From Scratch Club asked me to write a guest post about food.  After thinking long and hard I decided to work out a recipe that reminded me a bit of home; I came up with matcha-lavender scones made with local honey, dried lavender blossoms, and green tea.  I've been a bit nostalgic for Washington lately, and nothing reminds me more of living on the peninsula than lavender.  Going up to Sequim in the summertime to pick berries, we'd see expansive fields of those beautifully fragrant purple flowers. Something about the post seemed right.  I am honored to be featured on the From Scratch Club blog today. Please go check out the post, and take a few minutes to read more of the blog. It'll be worth your time--I promise.

While I was writing the aforementioned post I got to thinking about the whole point of food. Sure, it's necessary for survival--but why is food such a cultural mainstay?  I think it's about sharing. What is more generous than inviting someone into your home to share a meal? Or taking a meal to a sick friend. Or donating to a food bank. Or serving soup at a homeless shelter. Food is subsistence, but that subsistence is not only physical. Food culture has evolved over thousands of years because we want to share a part of ourselves with our loved ones.  I've felt this way before, but only just put a finger on why I've been writing the way I do.



I feel strongly about the power of a nourishing meal, for the body and soul.  We open our arms and your home to people through food. At the same time, we can alienate people with food.  I know that sounds silly, but I have been to many a gathering where I am not able to eat anything.  When I was vegetarian and vegan, I would frequently show up to food-centered gatherings and have no options.  I would hear "Well, you can just pick out the sausage, right?" and "A little butter won't hurt."  Now that I have to be gluten- and dairy-free, I have run into similar issues.  I don't think it's intentional on the hosts' part in most cases--but it is frustrating.  It's frustrating because I try to be so conscious about my guests' needs, whether allergy- or ethics-related.  It's frustrating because so many of our gatherings center around food, and when you can't eat you're busy eating a Lärabar in the corner while others enjoy themselves.  So while you may have food from your emergency stash to eat, you feel alone. Very, very alone.

I don't mean to bash all of you who have friends and loved ones over and aren't aware of food restrictions.  It's difficult to know, sometimes, what is okay and what isn't.  I can speak from experience that if you reach out to your guests that they'll give you arm-loads of information. And if you're feeling overwhelmed about what to cook for those with food restrictions, 99.9% of the time they'll be thrilled to bring something in order to help you out. They just want to be part of the gatherings. And to feel loved. I know--I'm one of those people.  I think most of the issue is awareness, since I cannot truly believe my friends and family would intentionally exclude me--or anyone with restrictions--from their tables.  Actually, one of the most loving women I know--my mother-in-law--invests so much time and effort into making sure all of us can eat well at her house that I get the warm fuzzies thinking out our visits up North.  (Not everyone can say that about the in-laws.) I never dread eating at her house.  And even though I know I am loved there without the effort put into food, I feel it tangibly when there's something delicious on the table to share.



With food blogging I think there's something similar going on. So much of our culinary culture has now been virtualized.  I can visit the home of my favorite food writers and eat with them, even if I don't have the food directly on my table. When they share recipes, I feel welcome when there's food I can eat.  We all have our little spaces on the internet. This is my own happy little corner.  I can't pretend to be reaching many people, but I do aspire to reach more. And it's because I think food is for sharing. I want to create food that I can share with as many people as possible--whether those people are dealing with food allergies, special diets, or ethical considerations about the food they eat.   As you know, I do use local eggs in my cooking. But when I bake I want to share. (Have I said "share" enough yet? Probably, but the sentiment is so important.)  Most of my baking is vegan and gluten free because I want to eat it, and also give it to others as a gift of myself.  If the people I offer my treats to can't eat them, what good is that? I think that's why I have been continuing to focus mostly on plant-based foods here. I do eat some local, humanely-raised meat. But you know what? You can find meaty recipes everywhere. (Especially now that it's grilling season.) And if I come up with something fantastic, I will share it here. But I want everyone--or at least as many people as possible--to be able to partake of the food at my virtual table.

Giving of myself through food is one of my biggest pleasures. I find solace in the kitchen, and the love I put into cooking hopefully comes through in the food I share.  I want to be conscious of others' needs for nourishment. I want you to be conscious of it too. That doesn't mean cooking and baking everything allergen-free or vegan, but it does mean being receptive when someone comes to you with needs.  A meal is one of the most loving things you can share. So share.

Waste not, want not: homemade almond milk and flour

I've been making almond milk for quite a while now. There's something so satisfying about taking raw almonds and transforming them with minimal effort into a nourishing (and delicious) beverage. A beverage that, by the way, makes a near perfect latte. Homemade almond milk is also free of all the thickeners and additives of the store-bought variety.   While my first taste of almond milk was from a carton, I can't even stomach that stuff now. It just tastes so chemically and fake. If you have five minutes to spare (which I know you do), just make it yourself!  It'll actually taste of almonds instead of, well, whatever they put in store-bought almond milk these days. Carrageenan? Starch?  Okay, off the soapbox. Honestly, if you can spare the time to make almond milk and other nut milks at home, you probably won't save much money.  I think a half gallon of the homemade stuff costs almost exactly what you'd spend on a half gallon of Almond Breeze.  But here's the thing--and it's a big thing for anyone who loves food--almond milk from scratch just tastes better. The end.



There's one little problem I had when I first started making nut milks at home: What in the name of all things tasty do you do with the leftover pulp?  I had no knowledge whatsoever of raw cuisine or of gluten-free baking. I just knew that I felt really bad throwing that almond pulp out after squeezing the liquid into my pitcher. (And yes, I admit it--I have thrown away my fair share of almond and cashew pulps. Mea culpa.)  It's only in the past six months or so that I've become relatively confident with blending dates and almond pulp (still damp) into raw desserts. (Look some recipes up! So rich, but so nourishing!) And now that I'm baking a lot with almond flour, I decided it was high time for me to dry out the leftover pulp and grind it finely for breads and scones.  It's almost stupidly easy; the only equipment you need is a blender, a clean dish towel, a fine mesh strainer, and a cookie sheet. And only two ingredients for the whole thing: Almonds. Water.  These two recipes give you a net zero waste, so that $3 you spent on making a half gallon of almond milk gets you two products in one.  Frugal? Oh yeah. Nothing gets thrown away. And everything is tasty.



Basic homemade almond milk (makes 1 quart; keeps for several days in the fridge)

1 cup raw almonds, soaked overnight in filtered water, drained, and rinsed

4 cups filtered water, divided

Place the almonds and 3 1/2 cups water into a blender. Blend for 2 minutes.    Line a mesh strainer with a clean dishtowel; place the strainer over a pitcher.  In batches, pour the blended almond mixture into the dishtowel. Allow to drain for a couple of minutes; then carefully pick up the edges and squeeze out as much liquid as possible.  Spoon the leftover pulp into a bowl. Repeat with the rest of the liquid; then make one last rinse of the blender with the last 1/2 cup water, swirling to get any bits of almond pulp. Strain/squeeze all the liquid out of the pulp.  Transfer the almond milk to the refrigerator and chill.



Almond flour (makes about 1 cup)

Take the leftover, slightly damp almond pulp from making almond milk (above).  Spread it out on a rimmed baking sheet; place in the oven.  Turn the oven on to 250 F.  Allow the pulp to dry completely; this will take about an hour. Carefully check the dryness factor by crumbling some between your fingers. If it's not dry, check in 10 minute increments after that first hour.  Allow to cool. Working in batches, grind the pulp into a very fine powder in a small coffee grinder.  Transfer to an airtight container and keep refrigerated for up to a week.

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Shared at Fight Back Friday.

Not bad for a four-year-old (proud mama moment)

The Rug Rat wrote her first story today, all by herself--with illustration, even!  She asked if I would post it here. (Of course.)  I am also posting translation, since her style is still a bit, err, free-flowing. (Hey, she is only four!)  So with out further ado, "A Story About Kitties":



Once upon a time there were one, two, three, four, five, six, seven, eight, nine, ten, eleven, twelve kitties.



Then three kittens played. And



then one kitten played.



Then two kitties appeared.



(The end.)

Back to food tomorrow!

Loudoun County Local

We moved to Loudoun County, Virginia, in early 2010 because of my husband's job.   Since our arrival we've tried to support as many local farmers, wine makers, and producers as possible.  I've been meaning to post an index like this for a while--one with links to our favorite local farms, wineries, and eateries. This post is now also a separate tab at the top of the page for easy reference. I will update it often with new links to local producers and products. If you're in the area, please feel free to comment with your favorites. I'll add them to the list once I've checked them out.  Enjoy!



GENERAL LOCAL INFORMATION:

Loudoun Farms: compilation of info regarding local farms, wineries, and food events; site updated regularly

Loudoun Farmers Markets:  local farmers market information, including participating vendors, times, and locations

FARMS

Chicama Run (Purcellville):  pasture-raised meats (beef, pork, goat, lamb, mutton, chicken), eggs, raw milk herd shares (goat and cow milks), meat CSA, and some extra goodies such as kefir and kombucha starters

Moutoux Orchard (Purcellville): our full-diet CSA farm--veggies, orchard fruits, eggs, dairy, meat, grains

Great Country Farms (Bluemont): U-pick veggies, fruits, and berries; farm store with local products; family-friendly festivals and activities; veggie/fruit CSA shares

Potomac Vegetable Farms (Vienna; Purcellville): one of the larger CSA programs in northern Virginia; farms in Fairfax and Loudoun counties; vegetables, fruits, eggs, flowers; farm stands off Rte 7 west of Tyson's Corner and near VA-287/Rte 9 in Purcellville

Wegmeyer Farms (Hamilton): U-Pick strawberries, raspberries, blackberries, pumpkins

WINERIES

Fabbioli Cellars (Leesburg): environmentally-friendly farming practices; fantastic dry reds (their specialty), pear wine, tasting room; focus on grapes grown well in Virginia (chambourcin and cabernet franc)

Loudoun Valley Vineyards (Purcellville): good selection of food-friendly reds and whites; port-style wine due out June 2011

Tarara Winery (Leesburg): diverse selection--sweeter whites, a few reds; beautiful grounds

Lost Creek Winery and Vineyards (Leesburg): sweeter wines in general (white and red); dessert wines; located off Rte 15 in Leesburg

Hidden Brook Winery (Leesburg): next door to Lost Creek Winery; nice chambourcin; family-friendly setting

Bluemont Vineyard (Bluemont): located across the road from Great Country Farms; offers a good selection of wines in a gorgeous setting; supports other local farmers' food; lots of summer festivals; family-friendly

RESTAURANTS

Fireworks Pizza (Leesburg): Great local pizza place with locations in Leesburg and Arlington; receptive to food allergies; supports local farms for meats, cheeses, and veggies; as of 5/2011 everything but the meatballs can be prepared gluten-free; extensive beer/wine list, including GF options

Tuscarora Mill (Leesburg): Nice date-night restaurant; receptive to GF needs; supports local farms and products

Whole grain raspberry sweet potato scones (GF/vegan)

Inspired by this post over at the From Scratch Club, I've been on a scone-making kick.  Scones are really quite simple to make once you get the basics down there's no limit to what you can do with them. Sweet, savory, large, small... You name it, you can do it.  Lately I've been trying to reduce the amount of starches and refined sugar I put into my baked goods, so I've used a 70/30 (by weight) whole grain/starch flour blend and sweetened these scones with dates.

One of my all-time favorite flavor combinations is that of raspberries and chipotle chilies. I've added a pinch of chipotle chili powder to these for just a hint of spice and a bit of smoky depth.  The base of the scones is organic sweet potato purée, which is easily found in the natural foods section of your local supermarket. If you can't find it, feel free to substitute canned pumpkin. The end result is a slightly cakey, mildly sweet scone that's perfect with a cup of smoky Assam tea or an iced chai.



Whole grain raspberry and sweet potato scones (makes 6)

60 g superfine brown rice flour

30 g teff flour

30 g millet flour

50 g arrowroot starch

3/4 tsp baking soda

1/4 tsp salt

1/4 tsp chipotle chili powder

42 grams coconut oil

130 grams sweet potato purée

40 grams date purée

1/4 tsp apple cider vinegar

1/2 cup (about 60 grams) frozen raspberries

Preheat the oven to 400 F; line a baking sheet with parchment paper.

In a medium bowl combine the flour, baking soda, salt, and chili powder. Add the coconut oil; mix together by hand until the mixture has the texture of pebbles or clumps of wet sand.   In a separate bowl, whisk together the date and sweet potato purées and the cider vinegar. Add the wet ingredients to the dry; mix until just combined. Fold in the raspberries.

Lightly flour a working surface with some brown rice flour. Turn the dough out onto the floured surface; pat into a 1-inch-thick circle. Dust the top with a little more flour. Using a sharp knife, cut the disk into six wedges. Carefully transfer the wedges to the prepared baking sheet, spacing a couple of inches apart.

Bake for 14-17 minutes, until the tops are golden and firm. Remove from the oven and allow to cool slightly before serving.

Intimidating vegetables, CSA shares, and the local growing season

When I first started getting into farmers markets and CSA shares I was so intimidated by some of the produce I received in my box of farm-fresh goodies.  I loved vegetables already, but had never dealt with crazy-looking ingredients like kohlrabi. I'd also never cooked carrot or radish greens.  Clearly the wrong answer would be to have thrown those things away, but I had no knowledge or experience at the time regarding how to prepare them. Should I eat them raw? Cook them? Which parts were edible? What should I eat them with? And what in goodness' name is kohlrabi?

I'm well beyond that now. I welcome the unknowns of my CSA box, and the idea that I might get to try a new variety of greens I've never seen before. I love the thought of receiving something I have no experience with.  It's a challenge in resourcefulness. And just so you know--carrot greens are delicious.  I don't say this to seem like I'm a better cook than other people. All it takes is one look at the food blogging world to know my skills are small beans compared to most of the writers and cooks out there. I just love doing it. I love challenges. I love vegetables and fruits and beans in all their glory. And though I eat meat occasionally now, I don't ever really look forward to cooking with it. I'm not a bacon-worshipper. I'd rather ogle the creamy flesh of a d'Anjou pear any day of the week. And fresh garbanzo beans? Yes, please.

So here's where you come in.  CSA boxes are going to start arriving in most homes within the next couple of weeks, often with at least one unfamiliar vegetable each week.  Many people I've talked to who don't participate in a CSA shy away from shares for exactly that reason--not because they're unsupportive of local food, but because they're intimidated by the unfamiliarity of kohlrabi or gnarly little carrots with about a pound of greens attached.  Most of you who read my blog aren't scared of veggies, but I'd like to offer up some tips.  Which vegetables intimidate you?  What kinds of produce would you like tips on preparing?  I'm working on a basic "how to" that should be up before the end of the month with general ideas, but if you have an idea or suggestion as to what I should include please let me know!

Also, a reminder to go back a few posts and enter the giveaway for the second drawing in the May gluten-sensitivity awareness giveaway. You've got until next weekend to enter!

Roasted radishes

Today I don't really have a recipe to post. I thought about measuring the olive oil and salt as I prepped, but what fun is that when you're using the time-honored tradition of roasting veggies?  The only thing different is that this time it's radishes.  Not something many people would look at and immediately say, "Let's roast these! They'd be fabulous!"  I don't remember where I saw roasted radishes first, but the thought of a veggie so peppery and nice in salads changing so drastically into a succulent, caramelized bite in a hot oven just made me drool.



To make these, simply wash and trim some farm fresh radishes (and save the greens to cook later!), drizzle with olive oil, sprinkle with sea salt, and roast at 400 for about 30 minutes (until caramelized and tender). Done.

Spicy beet and carrot slaw

Thank you to those of you who commented on yesterday's post reminding me that analogs of dairy, meat, sugar, etc., are sometimes worthwhile "transition" foods. It's been a while since I thought of those products in that way, and I truly appreciate the reminder.  Especially seeing as I have two younger sisters and many friend who may or may not be receptive to them as an exchange for products from factory farms.  I truly appreciate the thought-provoking comments! You guys rock.

I've been wanting to break out my juicer lately, but laziness has kept me from dusting it off. Well, laziness and the knowledge that I'd only be consuming juice for weeks on end if I did. (I'll get it out when I start getting inundated with cucumbers and other refreshing veggies again.)  One of my favorite juices is a mixture of beet, carrot, ginger, and lemon. It's a little sweet, a little tart, a little earthy, and a tad bit spicy. This is the perfect time of year to pick up interesting varieties of baby carrots and beets at the farmers market, too. And while I was too lazy to get out the juice, my box grater was within arm's reach... so I made a slaw. It has all of the flavors of my favorite vegetable juice, but also the fiber that's lost in juicing.  Besides, beets are really pretty. "Pretty," of course, being the argument I make to my four year old. Hey! They're pink!  (And hey! The argument works for her, so who am I to say it's not valid?)



Spicy beet and carrot slaw (makes about 1 cup)

2 small beets (about 4 oz), peeled and coarsely grated

1 medium carrot or two small carrots, coarsely grated*

1/2 tsp freshly grated ginger (Use a microplane grater here.)

1 tsp extra virgin olive oil

1 tsp freshly squeezed lemon juice

pinch sea salt, to taste

Mix everything in a non-reactive bowl. Allow to chill for 30 minutes in order for the flavors to marry.  (This is also great made a day in advance.)

*You don't really need to peel the carrots if they're organic and still relatively small. Peel if you prefer them that way, though!

Thoughts on dairy and dairy alternatives

I thought about starting this as a "when I was vegan" post, but really it's relevant to me now and is--or should be--relevant to most people who eat food. Err, that would be most of you. Maybe all of you! (I mean, I assume you eat food if you're reading my blog. I meant the dairy issue.)  What I want to do today is talk about dairy, issues related to dairy consumption, and dairy alternatives. The good, the bad, and the ugly. I doubt I'll get to everything in this post, so please forgive any omissions. And please also forgive my ramblings.  You see, I'm looking a lot like a steamed lobster right now because I didn't think to re-apply my sunscreen during my five-hour stint in peak sun today, and my brains got to be working on a lesser capacity as I write. (Feel free to comment about them, though! There's a lot to talk about.)

There's been some research that shows nearly half--if not more--the world's population is lactose intolerant.  I don't know if that means all those that are lactose intolerant have GI symptoms. I also don't know if that includes those who are casein-intolerant like me.  (What that means, basically, is that I can't have any dairy--butter, cream, cheese, etc. Even Lactaid--which would kind of freak me out as being Franken-milk anyway, beyond the factory farm issue.)  I also do not know whether that includes the dairy-allergic, or if it's even relevant. Just that a good portion of the world's population is--or should be--dairy free. Even if those people don't have a moral issue with consuming milk.

Half the world's population. It's no wonder, really, that so many of us have some sort of problem with milk.  We're mammals, yes, and do drink milk. We're designed to do so... until about age three, when we biologically are wired to wean from our mothers' milk. Then our bodies change.  And many of us, unsurprisingly, become lactose intolerant. That is not to say all of us are lactose-intolerant. I've never had GI symptoms from drinking milk or eating cheese.  My dairy-related symptoms are skin- and generally inflammation-related--from itchiness and eczema to sinusitis and more. These symptoms occur whether I have milk (full of lactose) or hard cheese (pretty much lactose-free).  Of course these things are mild compared to true dairy allergy, which can be immediately serious.  So those are a few of the health issues.  There are more, of course, and some controversial. I may touch on a few of those in later posts, but for now I'd like to get on to dairy alternatives.

Non-dairy milks are quite popular right now. It used to be the only readily available type of non-dairy milk was soy. (There's a hot button issue if there ever was one.  I am not anti-soy, but since my daughter and husband both have some intolerance to soy other than miso, tamari, and the occasional tempeh we tend to stay away from much of it.  My personal view is "everything in moderation." Too much soy--like too much of anything else--is probably bad for you. Small amounts are probably fine, so long as you don't have adverse reactions to it.)  Now there are a ton of non-dairy milks--almond, hemp, coconut, rice, hazelnut, etc.  I tend to make my own nut milks or purchase unsweetened hemp milk since I find the extra sugar and some of the thickeners to be really off-putting. As with many things, I like homemade versions better than store bought.  My favorite?  Homemade almond milk sweetened with a date or two and a pinch of Saigon cinnamon. Just in case you were curious.

Non-dairy "butters" are a little tougher to come by. Earth Balance is decent, but still tastes kind of fake to me now. It's just not as good as the real thing.  Now here's where I stray from a lot of folks' opinions. I don't really like dairy alternatives. Yes, I love almond milk. But I don't really consider it "milk." It's almondmilk (one word, but I'll use two in my writing for the most part). Maybe you know what I mean.  If you've made the homemade stuff, it's entirely different from store bought almond-not-dairy-milk in a carton. It tastes like almonds, not milk. I don't want fake milk. I want something that tastes good on its own, for its own sake. I don't need fake milk with vitamin fortification. If I need vitamin D, I'll take vitamin D.  (I do, by the way, and chances are you do too. So get tested!  /aside )  So non-dairy butters, like fortified and heavily-processed non-dairy "milks" are a little chemically for my tastes now. What does that have to do with Earth Balance? Nothing really, just that I don't really like it. I'm going to use a particular fat in my cooking for its own sake, just like I use almond milk for almond milk's sake, or coconut milk in a Thai curry because coconut milk just works.  My favorites saturated fat for cooking is coconut oil because it just works. Refined or unrefined, based on the recipe's flavor profile. (Refined is more neutral.) Same qualities as butter for baking's sake, but no weird stuff.  For a spread I use a little chilled olive oil. (It solidifies in the freezer, and makes a good spread when mixed with a little sea salt before freezing.)

And oh, since we're on the subject of foods for their own sake... Vegan "cheese."  Ugh. I have tried and tried to like vegan cheeses. You know, the sort of gelatinous ones you find on the grocery store shelves. I. Hate. Them. I hate Daiya. I hate the Vegan Gourmet stuff now.  I don't really like the "cream cheese" alternatives--though I find them less offensive since I can make cheesecake with them. They all taste very plastic-y to me,  have weird melting properties, and are generally just gross.  Now, I do think there's a place for these products. They fill a void, and some people just can't eat cheeseless pizza without feeling deprived.  I'd just rather not taste them or deal with them.  For some reason, calling Tofutti slices "cheese" makes as much sense to me as calling Kraft singles "cheese." That is to say, it doesn't make much sense at all.  (I readily admit that I was a bit of a cheese snob when I ate dairy, so this may color my opinion some.)

Now, I do like some of the raw and cooked nut-based "cheeses" that are minimally-processed and often made at home. The Vegetarian Times "feta" and "goat cheese" are really, really good. I wouldn't call them cheese, but they're certainly a lot better than the pseudo-cheeses you can find in the grocery store. (Look at the ingredient list for those products next time you go shopping. Ick.)  Nutritional yeast also makes for a mean "queso" dip and batch of mac 'n yeast. But I don't call those things cheese. They're not. They're nuts and/or yeast. They're delicious on their own.

Oh dear. I sound like a huge food snob.  But maybe that's okay in this case. There are so many products out there. And I do admit I buy some of them on occasion.  In fact, I just recently bought hemp milk and some Amande almond yogurt. But so many are just that--products. They're so highly processed that you can barely taste the original ingredients... and for what? Saying that they're "dairy alternatives"? Why not celebrate almonds for what they are? Or hemp milk? Or raw, cultured nut spreads? Since so many people should not for health reasons have dairy, can't we just start thinking of dairy as being a non-food for adults?  Many vegans don't even look at milk and eggs--let alone meats--as food anymore. I'm not suggesting everyone go dairy free. If I could, I'd still probably have a little butter now and then. But it's worth a thought.   Maybe more of us should view dairy that way, whether for our own immediate health or for environmental reasons. And let's start looking at dairy alternatives not as dairy alternatives but as separate entities. Hemp and almond milks not as faux dairy but as different beverages with unique qualities that taste completely of themselves and are both delicious.  Coconut oil as a great baking fat.  Cultured coconut milk as, well, cultured coconut milk.  And maybe we'd stop missing dairy so much if we opened our eyes to all the real, whole, food alternatives out there.

Heirloom tomato pico de gallo

Remember those beautiful heirloom tomatoes I got at the farmers market yesterday?  Well, so far they've made it into pico de gallo and barbecue sauce. I'm going to keep it short and sweet today, and let the tomatoes do [most of] the talking.  I used a combination of Pink Brandywine, Green Zebra, Purple Cherokee, Chocolate Stripe, and a yellow tomato whose name I forget. Use what you can find!  I've excluded chilies in this recipe so that the flavors of the tomatoes shine through.



Heirloom tomato pico de gallo

2 lbs assorted heirloom tomatoes, cut into 1/2 inch dice--including juices

1 spring onion, preferably red, finely chopped*--bulb and greens

1/4 cup loosely packed cilantro, finely chopped

2 cloves garlic, minced

juice of 1 lime

1/2 tsp sea salt

Gently mix all the ingredients in a large non-reactive bowl. (I use glass.)  Cover and let sit for 30 minutes for flavors to combine, or refrigerate for up to a week.

*Spring onions are simply young bulbs of the onions you'd get later in the year. They generally have a 1 to 1 1/2 inch bulb with the long greens attached. If you can't find them at your local farmers market, substitute either a small red onion or a bunch of scallions depending on your preference.

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And the winner of the first drawing for the May GF giveaway is commenter #2, Karen M! Congratulations Karen!  Please email me at cardamomandcastiron [at] gmail [dot] com with your address and I'll send the book and gift card your way!

Garden update and a tomato teaser

Happy Saturday!  My kale is doing wonderfully, I am pleased to say.  (And that makes me a happy camper.)



My herb garden is also growing well so far. (Crossing my fingers.) I also have some purple basil in a different container. Those little plants are still pretty, well... little. I'll post a photo of those babies when they grow a bit.



Today I got many pounds of heirloom tomatoes at the Leesburg farmers market. This is a sneak peak at the tomatoes making it into tomorrow's recipe!



Remember! Today's the last day to enter for the first drawing of my May gluten-free giveaway for a copy of Healthier Without Wheat and a $10 Amazon card to help you stock up on gluten-free goodies.

Get ready for grilling season (teaser photos)

A couple of teaser photos for you, both appetizers from Tami Noyes' upcoming grill book!  First up, Cajun mushrooms:



And some herbed kalamata olives:

Food for Thought Restaurant (Williamsburg, Virginia)

We just returned from a quick family vacation down to Great Wolf Lodge in Williamsburg, Virginia. My husband was finally able to take some leave, so we took off for the day to spend some quality time with the kids running around in a water park.  We had a blast. The kids are wiped, and should sleep really well tonight.

A quick note about Williamsburg beyond the usual talk of the historic district, Yorktown, or nearby Busch Gardens (which are all great places to visit if you're in the area):

If you're dealing with food allergies and/or intolerances, the place to eat is Food for Thought. They take your restrictions very seriously, and will do whatever they can to help you out.  They even have a separate gluten-free menu!  And it's extensive!  (And even better, a good deal of it is vegetarian or vegan.)    We have gone there once before--on our trip east from Washington state last year. At the time I was looking for vegan food only, and had "The ULTIMATE Vegetarian" for dinner. And yes, it's pretty epic. Here's the description:

Enjoy half of a roasted spaghetti squash tossed with basil pesto sauce and topped with bruschetta tomatoes and served on a bed of our jasmine mushroom rice.

The plate was full of delicious food.  It's on the gluten-free menu too, so I was considering ordering the same dish this time around. I decided to branch out a bit, though, and got the portabello stack--which was equally fantastic. I only got through about half the dish before I had to call it quits. Grilled portabellos and eggplant, a little smoked gouda, bruschetta topping, and mushroom rice.

Unfortunately I did not think to take pictures. Something about having two squirrelly kids at the table. I assure you, though, eating at Food for Thought is a must if you visit Williamsburg whether or not you have food intolerances. We just enjoyed eating at a "safe" place.

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PS: It's also a kid-friendly restaurant. Crayons abound, and the tables are covered with white paper convenient for coloring.

PPS: Check for military discounts at local attractions if they apply to your family. The Blue Star Museum program offers military families free admission to many museums; and Busch Gardens offers one free day's admission per calendar year for active duty service members and their dependents between Memorial Day and Labor Day.  (I tend not to ask unless I know there's a program, but you may want to.)

Coupons, flowers, and love

Before I begin, I'd like to wish all the mothers reading my blog a relaxing and lovely Mother's Day. And Happy Mother's Day to all of you who have mothers. So basically, I hope everyone has a nice Sunday. Give your mom a hug.   We don't really do the commercial Mother's Day "thing" here--no jewelry, no fancy gifts--but we do call my mother-in-law and my grandmothers.  It's about the appreciation, not the Hallmark holiday.  (Errr, we did send my  mother-in-law flowers. It's just the right thing to do.)



Remember when you were a kid and you made "coupons" for your mom at school? You know, the kind that offered a hug, or cleaning your room without complaints.  My little girl made a booklet of them--laminated and reusable, even--at preschool this week. I never thought I'd get so sentimental about those little gifts, but tears came to my eyes. It's all about the hugs--especially when the previous evening bedtime included an hour of whining.  Hugs make it all better.  This morning the Rug Rat woke me up by climbing into bed with me. I was woken up with an "I love you, Mommy." Can't beat that. Not even a kitty kiss is that good.

When I was little I remember making those coupons for my mom. I remember picking her hyacinths and forget-me-nots from our garden. Making her breakfast on Mother's Day was a special event--though the one time I attempted it on my own I managed to break one of her china plates by putting it into the microwave. I think I was about seven. After that my dad helped.  My dad, for all his faults, made sure we were good to Mom on Mother's Day.  There was always a special meal, and usually a few little gifts.



My last Mother's Day with my mom was four years ago. I spent that day with the Rug Rat--then six month's old--at my grandparents' house in Seattle. My mom was living with them at that point. We had the whole family there, save for my then-deployed husband. I am fairly certain there were mimosas involved, as well as the usual brunch spread we had on special days with my grandma. (My grandmother makes a mean strata.)  Mom was not doing well, but she still had her spirit. She was happy. We were happy.  I'm glad I can remember my mom that way.  I miss her. Mother's Day becomes more nostalgic, I think, when you've experienced a little of the cycle of life.

I hope you all have a lovely, lovely day.  Hug your kids, call your mom. Make the day special with time together. And no, that doesn't mean you have to buy a card or flowers.

Grain-free lemon poppyseed muffins

It's been several months now since I first started using blanched almond flour in baking.  The appeal of almond flour isn't really its ease of use--for it requires bakers to learn to bake specifically with almond flour since it doesn't absorb liquid--but its nutrition profile. It's high in protein, good fats, and in essential nutrients. Almond flour is also free of refined starches by definition. (It is just finely ground nuts, after all.)  We eat lots of nuts here as snacks, in homemade nut milks, and in savory dishes. Why not use them in baking as well?

The veritable queen of almond flour baking is Elana Amsterdam, writer of the The Gluten-Free Almond Flour Cookbook, and now Gluten-Free Cupcakes (which has a combination of coconut flour and almond flour recipes).  I've been following her blog for a while, and was thrilled when during a Ratio Rally she came up with a basic recipe for almond flour muffins. This particular recipe has just five ingredients--almond flour, eggs, agave nectar, apple cider vinegar, and baking soda. They're super easy, oil-free, and very low sugar. I've baked many a muffin with this basic recipe since then with our CSA eggs, but I've also tried my hand at a couple of vegan versions. So far, no luck. I've tried chia, flax, and Ener-G as egg replacers; no substitution has gotten me the right texture. I think, though, that I have a solution in using agar powder. Once I restock my pantry I will be trying that out, and will post if agar works.

The lemon-poppyseed muffins I've got here today are based on Elana's ratio of 4:4:1 (almond flour: egg: sweetener by weight).  I ran out of date purée (which does work here), so I used honey instead. You're welcome to use an equal weight of any liquid or paste sweetener--agave, GF brown rice syrup, date purée, coconut nectar, etc. Use local eggs if you can. (It's farmers market season, so you really don't have any excuse.) And do not use Bob's Red Mill almond meal. It's far too coarse. Honeyville is the only way to go. You can buy it from Amazon or directly from the producer.



Lemon poppyseed muffins (makes 6)

3 large eggs

43 grams (1.5 oz) honey

1/2 tsp apple cider vinegar

zest from 2 lemons

1/2 tsp pure vanilla extract

1/2 tsp lemon extract

170 grams (6 oz) blanched almond flour

3/4 tsp baking soda

2 Tbsp poppyseeds

Preheat oven to 350 F.  Line a muffin tin with six liners; set aside.

In a large bowl Whisk together the eggs, honey, vinegar, lemon zest, and the vanilla and lemon extracts. Add in the almond flour, baking soda, and poppyseeds. Stir until well-combined. Spoon evenly into the prepared muffin cups.   Bake for 17-19 minutes, until a toothpick inserted into the center of the muffin comes out clean.  Let cool for 10 minutes before serving.

Why I'm gluten-free, part 2, and information re: celiac and non-celiac gluten intolerance

I mentioned yesterday that I do not suffer from celiac disease, but from non-celiac gluten intolerance. I wanted to clarify a couple of things.  First, I want to apologize if I seemed a bit flippant about all of it yesterday. I did not give the attention deserved to the long-reaching effects of gluten on many people's symptoms--only mentioning briefly the long-term risks of eating gluten with celiac disease.  So here's the deal.  For those of you who aren't aware of the specifics of celiac, please click here for some basic, but good information from the NIH. Celiac is a specific form of gluten intolerance that affects the small intestine,

and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms. When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging or destroying villi—the tiny, fingerlike protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food one eats.

That's the short answer to what celiac disease is. An estimated 1 in 133 people suffer from celiac disease, and countless more from other forms of gluten intolerance.  A good family friend was diagnosed several years ago with severe osteoporosis, and later celiac disease.  The bone loss was caused by complications of untreated celiac. This stuff is no joke.  For more detailed information, please visit the Celiac Disease Foundation.

With regards to other forms of gluten-intolerance, here's a handy chart via 1in133.org.  The numbers are sobering. An estimated 3 million Americans suffer from celiac, but a whopping 18 million are presumed to have another form of gluten intolerance. That's roughly six times the number of celiacs.  And most of these people are as of yet undiagnosed.  There are yet more people who suffer from conditions like Crohn's disease, IBS, IBD, rheumatoid arthritis, and lupus who have been advised to cut gluten out of their lives.  (The research is still out with regards to the effectiveness of a gluten-free diet on many of these conditions--including autism--but the possibility is strong that at least some of these patient do benefit from going GF.)  So while celiac is a major health issue--worldwide, even--there are many, many more people who have reason to avoid gluten.  The article I linked to yesterday from the Wall Street Journal is a good reference for celiac v. non-celiac gluten intolerance.

Now, here's the thing.  Even though I do not have celiac and could have done without the endoscopy (and month of eating gluten leading up to it, which, frankly, was hellacious), I encourage everyone suffering any of the symptoms of celiac disease to get tested fully.  You may know you're gluten-intolerant already and just not want to go through the testing, and that's your choice. But, celiac has genetic links. If you have it, or even may have it, there are implications for your parents, siblings, and children. They, too, will need testing. This is so important, folks.  I truly believe testing for gluten-intolerance and celiac disease should be routine with the numbers of people it affects. I got tested so that I'd know whether my children and sisters would need testing. My sisters are in their 20s and have long, full lives ahead of them. I didn't want to keep them from a possible diagnosis just because I didn't care enough to get tested.  My kids are four- and two-years-old. Same deal. They have food intolerances already--I didn't want to risk hurting them because of my inaction.

We may find someday that all gluten-intolerance is genetic. There's just not enough research out there yet.  Which is why we have Celiac Awareness Month. It's for celiacs, yes, but also for everyone suffering from related conditions stemming from gluten becoming a toxic substance to the system. Research into celiac disease is by no means complete, folks. And yet it is a serious public health issue right now.  Yet, so many people do not take it seriously.  Some restaurants can't be bothered to take precautions for celiacs as they would for people with severe food allergies.  Many, many food processors do not take care to segregate processing facilities or test for gluten in their products.  There are no regulations for cross-contamination. (Hence, the 1 in 133 campaign. The link is above. GO SIGN.) Until people take gluten-intolerance seriously, people will continue to get sick from careless food preparation--and simply because they do not know. Education is important. Very, very important.

Please check out yesterday's post for an educational giveaway. The book Healthier Without Wheat deals with all forms of gluten sensitivity--classic allergies, celiac disease, and non-celiac gluten intolerance.

May (celiac-awareness month) giveaway!

In honor of May being Celiac Awareness Month, I've got a great giveaway for all of you.  (It's great, I say!)  But first, please go sign this petition to get better gluten-free labeling on packaged foods.  See, currently there are no regulations regarding gluten-free labels (unlike allergy labeling).  An estimated 1 in 133 Americans suffer from celiac, and many more from other forms of gluten intolerance.  Please help all of us educate people on the necessity of good labeling and practices that prevent cross-contamination.



Why am I gluten-free? It's a long story.  I do not have celiac disease.  In fact, I just got back the pathology from my recent endoscopy stating as much. (I was tested because I wanted to know if my kids were  at risk, and if I needed further testing. It's easier to do invasive testing on adults than four-year olds.) I do, however, have non-celiac gluten intolerance... So ultimately I also avoid gluten like the plague.  Here's a really good article in the Wall Street Journal about celiac v. non-celiac gluten sensitivities.  My own symptoms include debilitating migraines, widespread muscle and joint pain, brain "fog", fatigue, and chronic GI and skin issues. I was diagnosed with fibromyalgia almost 10 years ago, but only recently with gluten intolerance. Since removing gluten from my life my symptoms are probably 90% better. (Yes, I still occasionally have flares, but they're not nearly as bad.)  At this point, even breathing in bits of wheat flour is enough to land me in bed at 8 pm with a headache and pain.  It's not celiac, but it is real. Anyone who tells you differently is lying. At the same time, I count myself very lucky not to have celiac disease. I do not have to worry about some of the long-term effects of gluten on my bones and GI tract.

And I think it's appropriate that during celiac awareness month we work to educate people about celiac disease--which can wreak major long-term havoc on the body--but also keep in mind that there are many people with gluten sensitivities other than celiac as well.  And the research on both conditions is only just beginning. There's so much we don't know. So, this month I am giving away two copies of Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance. Along with the book I will send each winner a $10 Amazon gift card for gluten-free ingredients.  

To enter: Simply comment here telling me why you want a copy of this book and the ingredient you'd like most from Amazon's Gluten Free Store. I will draw one winner on the 15th, and one on the 30th. Your comment here automatically enters you for both drawings, but you can only win once. 

For a bonus entry: Become a fan of On Cardamom and Cast Iron on Facebook, and leave a separate comment on this post telling me you did.

[Gluten-free] whole grain buttermilk pancakes

Ah, back to food.  We've started a new tradition here at my home--family breakfasts, even during the week.  I love eating together as a family, but sometimes the kids are just getting too tired to function by the time my husband and I are ready to eat dinner. My kids are up by six or shortly thereafter every day and don't nap regularly, so come dinner time they're cranky--and we all know having cranky kids at the table makes for a stressful meal.  Not a nice way to end the day.  So we've started having family breakfasts instead. We're all up early, so why not make the most of it? That way we get our family time out of the way before anyone is tired and stressed out. Then, if we have dinner as a family great! But if we don't I can get a quick meal into the kids before they crash, and my husband and I can have some alone time to share a meal together. Of course, the only catch is that I have to either prepare breakfast the night before or get up in time to make it in the morning. Not bad, but it takes some planning.

My favorite prep-ahead breakfasts are usually some version of pancakes or crêpes. Mix the batter the night before, let it sit in the fridge overnight, and you're all set. Just turn on the skillet in the morning!  I even set the coffee pot at night. (The sound of grinding coffee beans in the morning is a little hard on sleepy ears.) I have been trying to limit the added sugar and refined starch in our diet, so I used a 70/30 whole grain mix (70% whole grain, 30% starch by weight)  for these pancakes, based on Shauna's (of Gluten Free Girl) whole grain mix.  The blend I have made up right now is a combination of teff, buckwheat, chickpea, and arrowroot flours. (Of course, you can use your choice so long as they fit into this whole grain ratio.)  My recommendation is to mix up a big batch of flour and store it for quick use.   These pancakes are very basic and easily modified to include your favorite "extra"--including blueberries, chocolate chips, or a delicious (but somewhat odd) ingredient from my childhood--sweet corn.



Whole grain buttermilk pancakes, makes about 8-10 pancakes

175 grams whole grain flour mix (70/30 blend)

10 grams (1 Tbsp) chia seed, ground

1/2 tsp baking soda

1/2 tsp salt

1 Tbsp date purée

2 Tbsp butter, melted

1 1/3 cup buttermilk

Preheat a large skillet over medium-high heat.

Whisk together the dry ingredients in a large bowl. Make a well in the center; add the wet ingredients. Whisk until well-combined.   Spray the skillet with cooking spray.  Pour batter by 1/4 cups into the skillet (only two to three at a time), leaving each pancake plenty of room.  Cook for about 2 to 4 minutes, or until bubbles rise through the center of each pancake and the batter has lost most of its sheen around the edges.  Carefully flip each pancake with a flexible spatula, and cook for an additional minute until the other side is golden brown.  Transfer the pancakes to a plate, and repeat with the rest of the batter.  Serve with fresh berries (my favorite topping) or a little butter and maple syrup.