WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, February 25, 2015

DIY Raisin Bran Cereal(gluten free, dairy free, corn free, soy free, color and chemical free)



Growing up my family did not get all those fun "junkfood" cold cereals. Our idea of a treat was grapenuts, or raisin bran. I will admit that for me those cereals were only good with a ton of sugar poured over them..I was always sooooo jealous of my friends with Lucky Charms, or Trix or other colored,chemical based boxed cereals.. still when I am looking back I am grateful that we did not get hooked on the candy cold cereals that many in America depend on.


Abby has never been a cold cereal fan,I suspect there were always allergens of some sort in them that bothered her since we did not understand about reactions/sensitivities/triggers in those days. I however have very much missed cold cereal. It is easy, fast and filling. Who doesn't like that?

Unfortunately, none are clean enough of corn and other allergens/reactions for Abby to have, so we don't keep any in the house, that is unless I make it.



Raisin bran was always a favorite of mine. Crunchy flakes, but not too crunchy. Sweet, sweetened raisins.

So, I made some. Every once in awhile I get to make something I want, especially if it meets the Abby criteria.


Clearly not exactly the same, close, and tasty. When I added in the psyllium husk(more for a source of fiber)I found that as it absorbed water it also lightened the flakes up nicely and gave them a more commercial texture.


For our buckwheat flour I toast my buckwheat groats and grind them ourselves, but I am sure purchased buckwheat flour would work.

I sugar coated the raisins, but you don't need to, but they are tasty that way! Abby is hit or miss on homemade raisins but if I were making it for her I might also opt to use dried mission diced figs instead..


Buckwheat Flakes:

4-5 cups water(going to depend on what buckwheat flour and which psyllium husk)
1 cup buckwheat flour
3 Tablespoons psyllium husk. (not powder!)
2 Tablespoons organic C&H cane sugar(or not, but some slight amount of sweetener is nice)
1/2 teaspoon pink himalayan salt
(chia seed, coconut shreds are optional)
1 cup of raisins(directions below on lightly sweetening but if you avoid sugar skip)

Place all the ingredients in a bowl and mix. As you mix you will note it thickening up pretty fast. You need to add enough water so it is about the consistency of applesauce. I usually add 3-4 cups of water, and wait about 2-3 minutes, it usually has thickened too much and I add another cup of water.

When it thickens enough to pour, pour on dehydrator sheets and spread. Sometimes by the time you have spread part of the batch the remaining amount has thickened too much, go ahead and mix in a little more water if needed to get the consistency back to applesauce before doing another sheet. It is okay if it isn't smooth, but try to spread it out thinly(it will continue to thicken so work fast)

At this point you can sprinkle with chia seed or coconut shreds and then place in the dehydrator.

I throw mine in overnight, takes quite awhile to get them good and dry and crisp.


Raisins:

Place 1 cup of raisins in a bowl. Cover with boiling hot water and allow to steep for about 10 minutes. Strain.

Toss raisins with a couple teaspoons of C&H(or Domino's)organic cane sugar.

Air dry overnight or throw in the dehydrator for just an hour or two.

Saturday, February 21, 2015

Manioc Flour Scramble(Yuca flour) Gluten free, corn free, soy free, dairy free






Manioc flour is a new one for us. I cannot remember what I was reading but ended up on a Brazilian food website. Where they were talking about a recipe called "Farofa". It took me a few but I figured out that manioc flour is yuca. Where tapioca starch is processed from the yuca, the manioc flour is just the yuca ground. When you go shopping to find Manioc flour you are going to find a few different ones. Seasoned Manioc(avoid with food allergies), toasted, plain(which is what I bought)and fermented(curious but we avoid fermented with Abby). Apparently it comes in different textures, the type for Farofa is coarse, gritty. When you feel the flour it reminds me of cornmeal or grits.. I wasn't sold that just toasting in fat and combining with eggs was going to be a winner as far as texture, but I had faith!
It is terrific. Who would think something that essentially is a little crunchy/gritty would be just so right? So perfect? I really cannot compare this to any other food we have tried, just no comparison. It is however just brilliant on it's own.


When you search for recipes for "Farofa" there are many different recipes. It is always cooked in fat(lots of versions with bacon!!!)but after that? The variables are endless. I see it often served with rice and beans almost as a topping or add on. There are versions with olives, with peas, or used as stuffing for poultry. Using egg is not a common recipe. So for anyone who cannot have eggs, don't worry there are plenty of versions out there for you too!


We are always looking to have a quick side dish that everyone can eat around here. Derek avoids pasta and rice but does very well with yuca in general. Sara and I are pretty open minded and always glad for a new food adventure. This will be a new favorite side dish, or in the case of this version with egg a terrific breakfast!




3 Tablespoons Tropical Traditions Coconut oil
1 cup manioc flour
1 Tablespoons grapeseed oil
1 leek minced(or shallot or onion)
4 large eggs(scrambled)
Salt to taste
Pepper to taste(if you can)
green onion for garnish


In large skillet melt coconut oil. Add manioc flour. Constantly stir flour and coconut oil until lightly brown(a few minutes). It will clump some and that is a good thing!

Remove manioc flour to a bowl.

Add grapeseed oil to pan and saute the minced leek(or shallot or onion). Once the leek is tender pour eggs into pan. Once eggs are close to cooked mix in the toasted manioc flour. Done.


Salt and pepper to taste and garnish with some green onions.


Monday, February 16, 2015

The Wonder Mix Review (NOT the new favorite I had thought it would be. )



With all the cooking I do to make sure Abby's food is as clean and safe for her as possible I have developed an addiction for kitchen appliances.

One of the big purchases awhile back was the Wonder Mill for grinding gluten free flour for Abby. It is one of the most remarkable pieces of kitchen equipment that I have ever bought. It makes amazingly fine flour that is truly commercial grade. It does it fast. It never clogs, it never has an issue and the results have been consistent, no matter how many times a week I have used it.

Despite all the cooking/baking I do I have for years depended on muscle and a hand mixer for years. I did own a kitchen aid for awhile but never did use it much. It was huge,heavy, bulky. The attachments were a pain to store and attach. Plus, I found that the attachments just did not perform as well as some other individual appliances. I dislike having every inch of my counters covered with appliances(as it is I have too many!!!) so it was not possible for me to haul out that monster mixer from a cabinet to use as needed-too heavy and it was an awkward shape to store in most cabinets. Keep in mind, I put my appliances through some heavy duty labor around here so I think kitchen aid is great for many home cooks, but not for us.

After the amazing experience with the Wonder Mill I saw they had just started selling a Wonder "Mixer". I was intrigued. While hand mixing and a hand mixer work fine, I do tend to kill handmixers at an alarming rate and it can be very tiring to mix by hand constantly. So I decided to go for it and buy the Wonder Mix.


I will break this down into Pro's and Con's.


Pro's:


1)Compact and lightweight. Very easy to store in even limited cabinet space.

2)Very large capacity mixing bowl.

3)Easy to use. It is different then most others on the market, but in a good way, very user friendly

4)A good selection of attachments available for purchase.

5)Easy to clean.(except the blender,below)

6)If you are a breadmaker, this is the machine for you! It hands down does a remarkable job kneading bread dough and I have never had a loaf turn out so amazing with such little effort, honestly, the one loaf I made from wheat flour was hands down the best loaf I have ever made in my life.

7) It does make great Mayo in the blender. The lid does have a center that pop's out so I can drizzle oil effortlessly.(the ninja doesn't)also the low speed option is perfect for mayo making.

8) Wonder Mill is a terrific company and were receptive and made sure to replace the motor when I rapidly burnt it out trying to make nut butter.

9) Simple commonsense design and just 1 color so no stress over picking the right color. In my kitchen I focus on performance vs color.



Con's:

1)Much louder then I thought it would/should be.

2)Despite what the user manual claimed, you cannot make nut butters in the blender, within a minute or two it was burnt out and needed replacement. I am still using my Ninja that faithfully without effort puree's about anything with ease in comparison.

3)It is all plastic, which makes it lightweight and easy carry/move but just doesn't have that durable feel I wish it had. Perhaps an option to order a stainless steel bowl or glass blender would be great. Being that the bowl is plastic I cannot make candies(marshmallows, divinity, fudge) and other candies that would benefit from a mixer vs the exhaustion of whipping by hand or with a hand mixer.

4) Cleaning the blender is a chore. The blade at the base doesn't come out.

5) 3 speeds. Not much variability between the 3 speeds.

6) I have concerns about any of the attachments as they would use the same mount as the blender, since it was unable to make nut butter(as the product claimed it should)I suspect none of the attachments would be able to perform at a level that I need without burning out and breaking another motor.

7) The attachments are far more expensive then Kitchen Aid attachments(another reason for my hesitation)

8) Since it is new, it is not widely used and therefore no blogs, websites and users to get user tips to get the most from the machine.

9) No color selection.


While I ADORE my Wonder Mill and would recommend it without hesitation to anyone, I just would not recommend the Wonder Mix.


The only group that I would recommend the Wonder Mix for would be the diehard gluten bread bakers. Unfortunately, I would not recommend it for anyone else.


Besides Mayo, it has sat in the box collecting dust. My other appliances just are better. I spent a lot of money on a machine I only use for Mayo.


I am however, very hopeful that they will work the bugs out of this product. It could have been a remarkable addition to my kitchen.


To close this review, BUY the WonderMill, but in my opinion, DO NOT buy the Wonder Mix.

Thursday, February 12, 2015

It is the Doctor's who are "overmedicalizing" Patients, NOT the Parents.

I am horrified that Hospitals and Government have felt a number of families are responsible for excessive medical care for their children.


It isn't the parents who have decided they don't want healthy children, it is the Doctor's who spend a great deal of money doing everything they can to convince you that you will die without all their special care.


If you have had a baby the system has already begun "overmedicalizing" you. 1 week after the baby is born you go for a check up. 4 weeks you go for another, 8 weeks another. Etc. During those appts your baby get's weighed, measured and checked over for bruises(checking for abusive families) and any obvious signs of ill health. Each of those visits could also include vaccinations, though you may need to schedule extra appointments to get that done.

Of course when baby get's a diaper rash the Nurse at the Ped office will have you bring your baby to the office on top of all the "well check" appointments. First snotty nose, fever, colic, not sleeping right, not nursing right... Literally with a pretty normal and healthy baby you could easily end up at the Doctor's office weekly for the first 6 months.

You "need" the Doctor to make sure your baby is healthy, right? If for some reason they cannot work you in for that snotty nose or crying baby they direct you to the ER.

Each time you wait in the Doctor's office you are getting blasted with all the local viruses. For a 1 week old newborn that isn't recommended, except when the Doctor wants to see your baby. All that exposure to viruses is a promise you will be back next week with a baby with a fever. Cha Ching..

Now, what if there is something wrong with your baby? You might need to have your baby see any number of specialists. You might be paying for 2 or 3 visits a week with Medical professionals. (If not more).

By the time your baby is 2 years old the Doctors have succeeded in "overmedicalizing" you and your child. They have officially created a lifetime and dependent patient. Wonder how many overmedicalized patients it takes to run a very profitable practice or hospital?


What about having a bad back? Another classic example of "overmedicalizing" patients by Doctors. If you have ever had a herniation or other spine disorder, you will do ANYTHING to get rid of that pain, and who better to tell you what to do then a Doctor?

You go for the first appointment, usually an exam and x-rays. Since 9 times out of 10 the x-ray won't show anything as far as nerve's etc after an exam the Doctor refer's you for an MRI. Oh, and for Physical Therapy. You get the MRI done and a week later you are seeing the Doctor again. Of course you also have to schedule with the Physical Therapy. The Therapist you see may only do an intake exam to figure out what you need. You get to come back a couple days later to see someone else 3 to 5 times a week for an hour of therapy. The orthopedic see's you and feels you just need therapy, but to schedule a follow up appt in a month. So 1 time a day you head to PT. Not easy. Driving can be close to impossible for those with significant spinal pain/damage. Pinching the wrong nerves can make it difficult to use your feet or arms. So, you probably have to find someone to pay to take you, or beg someone.. if you have kids you have to pay someone to watch them. Well, at 4 weeks you see the Orthopedic again, and despite the daily torture in PT your spine is not only not better but worse.. You have spent your days praying to sleep through the pain for months now. So, The orthopedic now refer's you to pain management and back to PT daily or 2-3x a week. Pain Management isn't going to give you a pain med and send you home, oh no. They are going to assess you and decide if you are going to get a spinal injection(only work for 50 percent if that)or nerve burning or might even recommend massage for a month or acupuncture.. So, now you in your horrid pain are juggling even more Dr. appointments. In the car daily to get to the Doctor so they can make the pain go away... This rotation of Specialists might continue for years! If you end up needing surgery this cycle of "overmedicalizing" the patient will continue and repeat for many many years. During this process odds are the Orthopedic and PT have hinted that your extra 10 pds probably caused this whole problem with your back.. so you pick up the yellow pages and find a weight loss Doctor too. Still in pain 6 weeks later? Might be time to see a Mental health expert- because if running you ragged to daily appointments while you were in horrid pain hasn't cured you, it MUST be all in your head.. but don't forget to schedule a follow up visit with the Orthopedic to see what else he can do for you...


Watch Tv for just a day. There is a Doctor for everything! Got painful feet? A few calluses? They might be causing your quality of life to be diminished- you need to see a Podiatrist to assess your foot health.(which could lead to PT, x-rays,MRI's,surgery, pain management.)Got varicose veins? You need a Doctor. Cannot sleep right? You need a sleep specialist Doctor. Feeling anxious? You need a mental health expert. Got a mole that isn't an exact replica of the one next to it? Might have skin cancer.. Having extra cramps with your monthly? You need a Pap... you also need those teeth cleaned 2x a year, plus the dental work that comes with it, oh and the tree's make you sneezy or wheezy? Need an Allergist and an Asthma Specialist.....


If you saw a Doctor for everything that they recommend you need them for, you might end up having to cut back on your social calendar to make room for Doctor Appointments.


Those are for the relatively "healthy" Americans. What happens when you have a chronic illness? Your visits to a slew of different Specialists is going to TRIPLE if not more...

Frankly based on the pressure to be overmedicalized by our health system, I should be dead- somehow I have lived, how can that be? I am a little shocked that those varicose veins and calluses haven't killed me yet.... or diminished the quality of my life to the point I need therapy(another referral,right?)

Despite all those Doctor appointments for my spine, it still hurts. Despite all those well baby appointments, Abby is still sick.


It is exhausting being sick and the process Doctor's have setup to make you better is twice as exhausting. Have a headache? Better ask your Doctor which OTC medicine is safe.. especially if you are already on a slew of meds to help you sleep, help you be happy, help your stiff joints,help your high blood pressure etc. "Overmedicalizing" patients is now the priority of our Healthcare system, blame the Doctors, not the patients.

Of course, if you buck the system because you actually catch on to the fact that they are "overmedicalizing" you? You are now the Non-Compliant Patient which in their eye's is even worse.


So, I am doomed. Those calluses or varicose veins are going to do me in... When they kill me, I wonder if I will wish I had been Overmedicalized by my local healthcare system?










Wednesday, February 11, 2015

Another Mitochondrial Clinic Closes.

Since the Justina case in Boston all across America Mito Specialists have quit practicing and Hospitals are closing Mitochondrial Disease Clinics.



Is there a connection?


I have a lot of mixed feelings on this topic.


We know that only about 20-25 percent of Mito patients have a Primary Mitochondrial Disease. Which means a smaller population that should have the Mito treated first and secondary issues next.


We know that literally by the day what the Mitochondrial Disease Researchers thought they knew about Mito, continues to change/evolve.


We know there isn't a cure.


We know now that lots of healthy people also have the various genetic mutations that are primary in those sick with Mito.

We have found with Abby that a lot of Drs. "seem" to find the biopsy to be more diagnostic then any genetic studies we have done. Why shouldn't the focus be on genetic's? The Muscle biopsy is not considered the gold standard in Mito medicine, but it still is the gold standard with many neuromuscular diseases.

Interestingly some hospitals now only will accept patients who have a definitive Mito diagnosis. Who defines definitive? Can definitive be primary or secondary? IS definitive only via muscle biopsy? Is definitive only definitive when their Drs. chose to label it so?


We know that illness, medications, environmental(pollution,vaccines, pesticides,insecticides,Roundup etc ) contribute to disease.



Are All Mito Patients better served using only Mito Trained Specialists? Not in our experience. There is a small percent who benefit, who need a very specialized team of Mito Specialists to provide appropriate care. But for many of Mito Patients? Often seeing their Mito Specialist yearly is enough. Abby is far better served by medicine when they don't prioritize her muscle biopsy findings. They need to weigh it into her care, but not the focus for her. For the seriously ill with Mito as a primary, they are going to be hurting without a defined team of Specialists.


We know Mito Patients are VERY expensive patients. Time, medications,vitamins,treatments and often without a positive outcome. Very few "proven" treatments specific to the population. However, this is the same case as ALS,Huntington's, Dementia,MS and many other progressive diseases and they often have Specialized Clinics. However, there is such a small population of "clearly" defined patients with a definitive diagnosis of Primary Mito I can see where it might not be enough to keep a clinic open.

Hospitals are focused on the dollar first, and patients second. Which means Drs. are focused on the dollar first and the patient second. Not a judgement, just the truth.


Why are so many Hospitals now closing their services to out of State Patients? Most States don't have any Mito Specialized care available. Which means patients won't have access to appropriate care. Fact is they put money first, you would think they would welcome more patients, not less, right?

Why are some of the Mito Specialists walking away from patient care and burying themselves in Research? Sure some have burnout, but why the mass exodus all the same year? Patients with life threatening diseases are very stressful, but if the stress of caring for the very ill was the only cause we would not have cancer Drs. There has to be more to the story then we are being told.

Why is getting a second or third opinion about rare disease diagnostics considered bad by Drs. and hospitals now? Case after case in the past 5 years of children being removed from their families because the families sought second opinions on treatments or diagnostics. How in the world is searching for the appropriate and best care for your child now become "abuse" and you lose your child? The Drs. and Hospitals are the ones calling CPS to remove these children from their parents, Why? Considering how many either don't know Mito Medicine or frankly deny such a disease exists you would think they would be referring their patients for 2nd,3rd, and 4th opinions. If they can prove another disease caused all the health issues then they can justify their denial of Mito as a disease. This issue is not just a Mito issue but lots of other rarer diseases as well.

In the past two years the research on how mitochondria impact cancer, immune health, dementia, autism, mast cells, digestive disorders is EXPLODING! Each day another breaking study is released about these little critters and how essential they are to life, yet the more they are learning via research the less specialized care is being offered. Seems to contradict the facts.


Is Obamacare causing this?

Is the CDC causing the distrust of Mitochondrial Medicine? Medical Associations? Drs. themselves?

How many Autistic patients also have mitochondrial dysfunction?

EoE,Mast,EDS,Mito,Autism, and increasing numbers of failure to thrive- what do they have in common? They are all hitting epidemic levels, 50 percent of America will be disabled before we know it. Why quit trying to prevent it?


I don't have any answers. Wish I did.

Providing fewer resources to a growing population of patients is very very BAD BAD medicine.

Sticking our heads in the sand is not going to make patients stop dying. It isn't going to stop patients from being sick.


Whether we need these clinics or not, we should all be very very concerned that Medicine is removing the focus on individualized medicine and instead focusing on the masses despite the fact that will mean more sick, more suffering and more dying.


We should be alarmed when we hear about another Clinic closing or another Dr. leaving patient care. For those who's lives depend on that very specialized care their lives are at risk. It is a symptom!


A symptom of what though?

Tuesday, February 10, 2015

Carrot Bread: Gluten free, corn free, dairy free, nut and seed free,


We have been on the search for a good replacement for zucchini bread and banana bread- this is it!

Did you know that zucchini is now GMO? I believe summer squash is too! Abby doesn't tolerate any of the squash family(including pumpkin) so I had no idea about zucchini. Banana's have been an issue for her for a long time now and I am just allergic to them. Banana's are often treated and/or gassed and we suspect that is part of the issue for Abby.

This bread though makes us not miss banana's or zucchini bread at all! Moist and tender and with a dollop of homemade margarine(coconut oil,grapeseed, salt, and a dash of turmeric) we have decided it is BETTER!


Carrot Bread:

1 1/4 cup finely shredded carrot
2 eggs
3/4 cup grapeseed oil
1 teaspoon homemade vanilla extract
1 cup organic C&H cane sugar
1 3/4 cup all purpose gluten free flour
1 teaspoon homemade baking powder
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/2 teaspoon guar gum
1/2 teaspoon salt
1/4 cup finely diced and stewed Made in Nature Figs



Preheat oven to 325 and grease loaf pan.

1)finely dice dried figs and soak in hot water, set aside.

2)In large bowl combine carrot,eggs,oil,vanilla and sugar.

3)Add flour, baking powder, ginger,cloves,baking soda,guar gum,salt to wet ingredients and mix until just combined.

4) Drain finely diced figs and add figs to batter.

5) pour into greased loaf pan and bake for aprox 60-65 minutes or until knife comes out clean.


Saturday, February 7, 2015

Buckwheat Bread: gluten free, corn free, soy free, dairy free, nut free..

(homemade mustard,homemade coconut yogurt, homemade pickles,paprika shredded chicken,pea leaves and red onion)

Buckwheat will make a denser loaf. It will also add much needed nutrition and flavor. In the past I have added ground caraway and whole caraway seed, dill weed, and substituted 1/4 cup pickle juice for the water. Kind of a "fake rye" bread. As it is below just a nice wholesome bread that we use to replace whole wheat bread in our diet.


1 1/2 cup coconut milk(homemade,too much fat and it won't rise properly)
3/4 cup water
3 eggs
1 Tablespoon Braggs Apple Cider Vinegar
2 Tablespoons TJ's Grapeseed oil
1 Tablespoon organic C&H cane sugar
2 Tablespoons organic Plantation Blackstrap molasses
3 Cups all purpose Gluten Free flour(Mix your own, all premixed are tainted)
1 Cup buckwheat flour(I grind my own from buckwheat groats)
1 teaspoon salt(pink himalayan)
1 Tablespoon NOW brand guar gum
1 Tablespoon Active Dry Yeast(red star Active not rapid for corn-free)


Place in order given by your bread machine. I used the basic function with dark crust option in the Zojirushi.

NOTE:I have found the amount of liquid needed can vary depending on the buckwheat flour. It will be a thicker then normal batter/dough but it still should move freely in the bread maker. Adjustment to liquid(water) may be needed.

Friday, February 6, 2015

Coconut Cake(gluten free, corn free, soy free, dairy free, nut and seed free, chemical free)



1 1/2 cups white rice flour(been grinding our own lately.)
2/3 cup potato starch
1/3 cup tapioca starch
1/2 teaspoon pink himalayan salt
1 tablespoon baking powder(1 part baking soda,1 part tapioca starch and 2 parts cream of tartar)
1 teaspoon guar gum(been using NOW brand)
4 eggs
2 cups white sugar(Organic Domino's or C&H)
1 cup coconut milk
1 cup grapeseed oil(Tj's)
1 teaspoon vanilla extract(homemade with potato vodka)

Preheat oven to 350 degrees.

Grease and flour two 8 inch round pans.(I use a Mr. Mister with grapeseed oil)

Stir together the dry ingredients. In another bowl, beat the eggs and the sugar together until creamy add the rest of the ingredients. Add the dry ingredients and mix together.


Pour the batter into the greased cake pans.

Bake in the center of the oven for 19-21 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean. Cool completely before frosting.




Filling

1/2 cup organic(domino's or C&H) sugar
2 large eggs
1 large egg yolk
3 tablespoons all purpose gluten free flour
1 1/2 cups fullfat coconut milk(homemade or safe for you canned)
1 1/2 cups sweetened flaked coconut (Tropical Traditions.To sweeten- a bit of oil and hot water and sprinkle with powdered sugar. Mix well. done!)
1 teaspoon vanilla extract(homemade)


Frosting:

4 c. corn-free powdered sugar(homemade is safest)
¾ c. Tropical traditions palm shortening
1 teaspoon homemade vanilla extract
2-4 Tablespoons coconut milk
1/2 teaspoon salt pink himalayan

Mayocoba bean and Pea Leaves Soup with Crispy Paprika Chicken


This was inspired by this month's Saveur Magazine..I saw the picture, and figured I could make an Abby safe version. It turned out wonderful.


1/2 cup grapeseed oil
2 large carrots chopped
2 large shallots or one yellow onion chopped
2 1/2 cups white beans soaked overnight. (I used mayocoba but any white bean would work)
8 cups homemade chicken broth
4 Bay leaves
1 teaspoon dried thyme
salt and pepper to taste(no pepper for Abby, and it took A LOT of salt)
1 chicken breast shredded(cooked, I had cooked a whole chicken in the pressure cooker this morning)
2 cups of pea leaves/stalk.
2 teaspoon smoked paprika
1-2 teaspoons organic C&H sugar



Saute the shallots and carrots in a large pot until the shallots are tender.

Add chicken broth, bean's, bay leaves, thyme.

Cover and cook for 1 1/2 to 2 hours until the beans are very very tender but still holding their shape.

Pull about half the cooked beans out and reserve. Pour the rest of the soup and beans into the blender and puree until smooth. Salt to taste.

Keep warm.

In a frying pan add a bit of oil and then add about half the chicken breast(reserving 1/2 plain). Sprinkle with paprika, sugar, and salt.

Cook until sugar is melted and is aromatic.

In a small saucepan boil a cup of water and quickly blanch the pea leaves(just want them wilted)and drain.

First pour some puree into a bowl,now place some of the reserved beans, chicken breast in a bowl. Add a few wilted pea leaves and a few pieces of the paprika chicken.

Serve.

Thursday, February 5, 2015

Fast Cookie- again. (gluten free, dairy free, soy free, corn free, chemical free)


Fast Cookie:

1 egg
1/3 c grapeseed oil(trader joe's is being used successfully by many in the corn allergy population)
1 tsp vanilla(homemade using potato or coconut or grape vodka)
1/3 cup organic C&H or Organic Domino's sugar
1 1/2 cup gluten free flour
1 tsp baking powder(Homemade)
1 dash salt(we use a pink himalayan)

Preheat oven to 400

1 Beat egg with fork and mix in remaining ingredients.

2 Roll out between two sheets of parchment paper(no wax paper!! it is corny!)I sprinkle the bottom sheet with a bit of sugar before rolling.

3 Cut and transfer cookies to greased cookie sheet. Bake for 7-9 minutes until just starting to brown around the edge.

4 Frost with your favorite icing.

Wednesday, February 4, 2015

Candied Puffed Rice(or millet) Gluten free, corn free, soy free, nut and seed free, egg free, chemical and color free.



We have shared this before, but so worth sharing again! But,before we get to the recipe lets talk about puffed rice.


There have been reported reactions to many many of the brands of puffed rice that is on the market by those with corn allergies(reactions,intolerances).
Puffed millet and other grains are also available, a little harder to find(often have to order)and we have been finding puffed rice, puffed millet and puffed lotus seeds at the various Indie/Paki markets, Asian Markets and International markets around Houston that Abby seems to tolerate much better.


So you may need to try a few brands before you find one that is safe for you.

Now down to the good stuff! We lovingly refer to this stuff as snack crack! It is addictive.. like cracker jacks, or fiddle faddle..crisp,crunchy,sweet and salty! With some coconut milk it makes a wonderful cold cereal that any child would throw the Sugar Smack away to get some! Dangerously tasty!


2/3 cup coconut oil
1 cup organic C&H granulated sugar(or palm, or coconut sugar, sugar of your choice)
1/2 grade B maple syrup(know your brand, not all 100 percent maple syrups are safe!)
1/2-3/4 teaspoon salt(we use pink himalayan)
4 cups puffed rice(or other puffed seed/grain)(less for a more candy result, more for a less sugary cereal.)

Preheat oven to 300 degree's

Line two cookies sheets with foil or silicone baking mats. Grease

In large bowl(not plastic it will melt!)place puffed rice.

In a saucepan combine coconut oil, sugar,maple syrup,salt.

Bring to boil on medium/medium high. I stir the whole time. Boil for 1 1/2 minutes.

Pour hot sugar mix immediately over puffed rice and stir until well coated.

Spread on cookie sheets.

Bake at 300 for 20 minutes.

Allow to cool. If you want to make a "cereal" while still just a touch warm break into single or smaller bite sized clusters of the candied rice.



Tuesday, February 3, 2015

Teff Bread in the Bread Machine(gluten free, dairy free, soy free, corn free, chemical free)




Teff Bread:

1 1/2 cup coconut milk(homemade)
3 eggs
1 Tablespoon Braggs Apple Cider Vinegar
2 Tablespoons TJ's Grapeseed oil
2 Tablespoons local honey
3 Cups all purpose Gluten Free flour(make your own to avoid corn,mine includes Teff flour)
1 Cup Ivory Teff Company Teff Flour
1 teaspoon salt(pink himalayan)
1 Tablespoon NOW brand guar gum
1 Tablespoon Active Dry Yeast(red star Active not rapid for cornfree)


Place in order given by your bread machine. I used the basic function with dark crust option in the Zojirushi.


 
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