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.

Friday, November 28, 2014


Quote by Thomas Jefferson

"If people let the government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls who live under tyranny." -- Thomas Jefferson

Monday, November 24, 2014

Toasted Marshmallow Cranberry Custard Pie(gluten free, dairy free, corn free, nut and seed free, soy free)

I could not help myself.. I know it needed to chill but after 3 hours of staring at in the fridge, I HAD to cut a slice.. holy moly! Think a mix of lemon custard and sweet tarts.. it is VERY sweet, and tart.. with the crispy crust.. oh sigh. I might be ruined for ever appreciating lemon meringue again. I have an amazing sweet tooth, and even I could not eat more then a slice of this amazing pie. If it isn't all eaten before it sets up, I will have to try to get another picture! Even not quite set, well, it was worth digging in before it was ready. The toasted marshmallow, just pushed it over the top.

Abby is reactive to cranberry this year, but I cannot quite pass on it when it comes to the holidays. I do my best to keep it corn-free. Many who are corn allergic or corn reactive find they simply cannot tolerate even organic cranberries so "caution!" eat at your own risk. For many with Mast Activation they may not be able to eat cranberries either. This is quite the show stopper though so maybe a great option for a potluck or for your guests.

The other day I ran across a cranberry meringue pie recipe and thought it was beautiful! Then again on the food network I saw one. So, of course I "had" to make it. Though I don't mind meringue, it just isn't my favorite. However, toasted marshmallow? Who doesn't like that! Plus, since I don't make sweet potato casserole(with marshmallows!)this seemed like a fun way to work that marshmallow into our feast.

The recipe seems rather overwhelming, but it really wasn't too bad. I just worked my way through the crust,filling and marshmallow topping. I have found adding an egg and a little less water to a gf pie crust gives me a more tender pie crust. Without the egg I often end up with a very hard crust that though looked pretty, about broke my teeth! So this crust won't be as "flaky" as wheat, but it is as close as I have found yet.

Pie Crust:

1 1/2 cups all-purpose gluten free flour
1/4 teaspoon pink himalayan salt(or whatever is safe for you)
1 teaspoon granulated sugar(domino's organic or organic C&H)
8 tablespoons cold palm shortening, cut into small pieces(Tropical Traditions or Spectrum)
1 egg
3-4 tablespoons ice water
(parchment paper)

Preheat Oven to 350.

1) Mix flour, salt, sugar in a bowl. Cut in palm shortening. Mix in egg and just enough cold water to make a sticky dough(softer then wheat based)

2) Lay down a piece of parchment paper. Sprinkle generously with gluten free flour. Place dough on it. Flip and turn until dough is well floured. Sprinkle more flour across the parchment and go ahead and sprinkle a bit more on the dough itself. Place second piece of parchment over the top and roll to desired thickness.(too thin makes it tough to handle.)

3) Carefully peel top layer of parchment off going slowly to avoid ripping dough.

4) With dough still on bottom parchment flip the parchment over the pie pan so dough is facing the pie pan I gently rest it on the pie pan but don't press it in. Carefully peel parchment. Try not to rip, but don't panic if you do.

5) Gently press dough into pie pan and crimp edges. Using a dinner fork pierce bottom crust all over to prevent air bubbles when baking. Use any excess dough to patch any tears pressing in well.

6) Chill crust for about 30 minutes(15 in freezer)this helps it keep it's shape while baking.

7) Bake for about 20 minutes at 350 degrees until lightly golden.

Cranberry Custard Filling:

1 12-ounce bag organic cranberries, fresh or frozen, thawed(organic cranberry works for some, but many will react. We also soak in a baking soda water bath and rinse and dry. )
3/4 cup water
Juice of 1 organic lemon(caution corn allergic, many lemons are waxed with corny wax!)
3/4 cup organic granulated sugar(Organic Domino's or Organic C&H)
1 large egg
3 large eggs, separated(save the egg whites for the marshmallow topping)

1) Combine cranberries, lemon juice and water in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes.(don't cook any longer then needed,over cooking causes the pectin to break down)

2)Pour through a sieve into a medium bowl, pressing and stirring well to push through all the juice/puree. (scrap bottom of sieve for the good stuff). Once it is just skins and bits left you are done.

3) Whisk into cranberry juice/puree the 3/4 cup sugar,whole egg and 3 egg yolks into the juice until combined.

4) Return the cranberry mixture to the saucepan and cook over medium heat. Whisking until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the filling into the baked crust. Set aside while you prepare the marshmallow topping.

Marshmallow Topping:

3/4 cup granulated sugar(Organic Domino's or Organic C&H)
1/2 cup Lyle's golden syrup(or homemade cane syrup)
1/4 cup water
1/8 teaspoon pink himalayan salt(or your corn-free salt)
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar

1) Stir together the sugar, Lyle's golden syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.(this takes just a few minutes so keep an eye on it.)

2)While sugar mix comes to temperature,put egg whites and cream of tartar in the bowl and whip the egg whites to soft peaks on medium speed.

3)When the syrup reaches 240°F, slowly drizzle syrup into the egg whites(slow while you vigorously whip, too much too fast you will deflate the egg whites and not get fluffy marshmallow.)Increase the speed to medium high and whip until the marshmallow crème is firm and glossy.(This takes a few minutes, so be patient).

4)I filled a large piping bag and topped the cranberry(you could spoon on and make peaks with the spoon).

5) I placed under broiler for about 5 minutes- Watch carefully! Once marshmallow starts to brown it goes fast!

Chill completely.(or like me dive in early and take less then tidy slices!!!) Enjoy!

Sasha Cake(gluten free, dairy free...)

This started out to be a post on a quick cake. However, right after I finished the cake and took a few pictures I had left the kitchen for a few minutes to swap over the wash to the dryer. When I came back in ,it was missing the frosting on a corner of the cake. It took me a second to understand what had happened. Our little black poodle Sasha climbed the back of the couch and onto the counter where she helped herself. I knew it was Sasha and not Evie because Sasha had some pink evidence left on her snout! :-) Shocking because though my dogs are spoiled and lack manners, they both know better then to do that! Lesson learned and maybe time to rearrange the furniture.

This cake is great as a gluten free cake mix. Mix the dry ingredients and place in a jar. Make a label with the wet ingredients listed and cooking directions. Presto! A cake mix in the pantry. Any icing or fruit would be great. The crumb is not light but not heavy.. So a great recipe to use for cakes to coffee cakes.

Since pomegranate is in season right now I brought home some for Abby to give a try. She did great with them last year, so hoping she can tolerate them again. She is still in "lose foods" mode so scrambling to make sure her nutritional needs are met.

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(I did a 50/50 of coconut milk and homemade coconut yogurt any milk would work)
1 cup grapeseed oil(Tj's)
1 teaspoon vanilla extract(homemade with potato vodka)

Preheat oven to 350 degrees.

Grease and flour a 9x13 pan(or 2 8 inch round pans).

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 pan.

Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean. Cool completely before frosting.

Pom Frosting-

I use a favorite frosting recipe(palm shortening, cornfree powdered sugar, vanilla extract) and cooked down some pomegranate seeds and used the red juice as a liquid instead of the coconut milk I usually use in the frosting. I saved back a few pom seeds for a topping.

Saturday, November 22, 2014

Microwave Chickpea Brittle

This is the quickest and easiest candy you can make. It only takes an hour to cool enough to crack into pieces.

You can use chickpeas, or any seed or nut.. pumpkin seeds, sunflower seeds, whatever it is you tolerate.

With the holidays approaching at lightening speeds Abby and I were flipping through her recipes trying to figure out which ones she tolerated still, which one's could be tweaked and we realized her latest round of losing foods has put a dent into our stash of recipes. Now candy on the other hand I think we might have some wiggle room. Microwave brittle is the easiest thing and a no fail kind of candy. We have a few more recipes we might try this year as well.


1 cup white sugar(Domino's organic cane sugar)
1/2 cup Lyles Golden syrup(haven't tried my homemade syrup on this yet)
1 cup salted roasted chickpeas
1 teaspoon palm shortening(Tropical Traditions or Spectrum)
1 teaspoon vanilla extract(homemade with potato vodka)
1 teaspoon baking soda


Generously grease a cookie sheet.

Combine sugar and Lyle's golden syrup in a 2 quart glass bowl and microwave on high 4 minutes.

Stir in roasted chickpea's and microwave on high 3 1/2 minutes.

Then stir in palm shortening and vanilla and microwave for 1 1/2 minutes.

Stir in baking soda until light and foamy.

Pour onto cookie sheet and spread thin. (or not, I like thick pieces myself.)

Cool completely.

Break into pieces and store in airtight container.

Thursday, November 20, 2014

Abby's Twice Baked Potatoes

For as long as I can remember twice baked potatoes were always part of a holiday meal. When I met Derek he quickly agreed that they should be part of our holiday table as well.

In order to make them safely for Abby we have "tweaked" things a bit, but they are still just as delicious. We tried them with just the coconut yogurt(mashed potato!) and then lacked that richness of the regular twice baked. Adding the egg helped create a new texture with that richness the original recipe offered.

Abby's Twice Baked Potatoes

5 organic potatoes, baked .
3 Heaping Tablespoons fullfat coconut yogurt(maybe more or less depending on how you make yours)
1 teaspoon coconut oil
1 beaten egg
Pink Himalayan salt
paprika(simply organic, or penzey's)

1) Make sure your potatoes are baked completely. While still hot(I wear oven mitts!) I cut in half and carefully spoon out the potato putting the insides into a bowl.

2) add beaten egg, teaspoon of coconut oil, salt to taste, and 2 Tablespoons of coconut yogurt and whip until smooth. You want this a touch thicker then regular mashed potatoes. If you make them too thin they will kind of rise and then go flat after baking the second time. They still taste great but the presentation isn't as pretty.

3) I pipe(or spoon) the potato mix back into 8 of the 10 potato skins. I like mine really full and have found that sometimes my potato filling won't fill all 10 the way I would like, so I simply bake an extra potato for the extra filling. I then sprinkle a little paprika across the top.

4)Bake at 375 for 15-20 minutes or until slightly puffy and lightly golden brown.(They will dry out if you overbake)

I usually make these 1 or 2 days before Thanksgiving. After I fill the potato skins and sprinkle with paprika I cover and keep in the fridge. Then about 2 hours before dinner I place them on the counter to get them to room temperature and then bake.

Tuesday, November 11, 2014

Project Elimination was a SUCCESS

It has been a long 3 year since I started wondering if those french fries Abby was eating on the way home from the zillion Dr. appointments in the medcenter were part of the problem.

I talked to a lot people about diet, nutrition, chemicals.. toxins and will always be grateful to those who took the time and continue to take the time to teach me how to take care of Abby. Without them? We would not be where we are at today.

We took the leap of faith and began the long journey of Project Elimination. No Dr. thought food or medicines or chemicals or vaccines could possibly cause Abby's health issues. Yet, I talked to many patients who had seen remarkable improvements in their health by eliminating the junk.

It hasn't been easy. It is very hard work to grind your own grain. To learn how to make tofu out of chickpeas. To learn why we need magnesium and which foods were best. To learn how much protein Abby needed.. Our weekends have been devoured by traveling the greater Houston area hunting for safe foods and equipment to make it.

Our grocery budget certainly changed. I developed a love/hate relationship with Amazon. I learned about herbs and spices I have never heard of.. I memorized a 3 page list of corn derived ingredients to avoid.. I learned to be cautious about even organics when feeding Abby.

I learned that often medicines create as many symptoms as they treat.

I learned that supplements and vitamins are often synthetic not natural and enriched foods made Abby very sick.

It has been lonely. I stay at home all week- like no errands,no haircuts, to quick trip to the mini mart, no grocery shopping so that Abby has someone with her. We don't go to social events.. we have watched friends come into town and avoided them to avoid any germs. We have skipped fairs, shopping, holidays. Heck, we did not even hand out candy at Halloween, we left a bucket on the porch. I have missed adults. I have missed going to a concert or to even dinner. We surgical scrub(well not quite that extreme,but close!) when we come home from our errands on the weekends. When I read of our friends children off to college or on a date, I admit it, I have been envious.. I have struggled to keep hope on and off on this journey. She has bad days, heck, she has bad months. She has continued to lose foods. Sometimes she is just sick.. too sick to brush her teeth, too sick too brush her hair.. those days are hard to not run to the nearest Dr. and beg for every medical intervention.. my heart has broken again and again watching her suffer trying to even eat. It has been twice as hard for her as for me.

IT was ALL worth it.

I have gotten the chance to truly know my family. After the past 3 years I love them more then ever, and I am friends, good friends, no, great friends with my daughters and husband. I have learned how to really feed my family. I have learned that Drs. don't have all the answers and we should not expect them to- common sense is as important as good medical care. I have hope and I believe in Project Elimination more then ever today.

Abby's kidneys look great. Over the past couple years they have improved.. steadily. That doesn't mean there is no problem but is sure means that the scary stuff is ruled out. Patients with her kidney biopsy findings don't get better. But, Abby's kidney's have.. they look good.

The Nephrologist tells us, "Whatever you are doing, keep doing it."

That is exactly what we will do. It will be a much easier to continue our path knowing - IT WORKS.

It hasn't cured her. She is still struggling, but the fact that her kidneys are happy again? It makes every bit of this journey worth it.

I am so proud of my family, and thank you to each of you that has helped Abby get to this point.

Who knows, maybe in a couple more years she will be washing her own hair again? Or able to get dressed without taking 20 breaks.. or feel well enough to have a friend come over... sky is the limit.

It is but one battle and I know we have a very long road to win the war, but the proof is in the pudding. Her kidneys are better because of the efforts we have made to keep her away from germs, from not giving her meds that cause side effects, from letting her get all the rest she wants whenever she wants it, from the rest of us helping her get through the day, from the elimination of GMO's, Chemicals, and poor quality food.

I don't know what will come next. Her kidneys might show stress again, she could get worse.. but she might just get a little better. I have been following a few Mito Patients(with definitive biopsies and/or genetic findings) who are also doing better. Abby might get to be one of those.. maybe with our continued path on project elimination she will continue to be the odd man out and stay stable. We have hope.

Project Elimination is a success. 1 battle down and now on to win the war.

Friday, November 7, 2014

Yeast and Gluten free Hamburger Buns.

Abby has never been a huge fan of hamburgers though she never disliked them, but since going yeast free she suddenly realizes how much she misses them. I had started some sprouts(her only "raw" veggie)and had made a batch of bean burgers plus had some red pepper ketchup so decided to see if using the classic Irish Soda Bread in my muffin rings would work. It did! The bread wasn't bad at all and held together wonderfully.

2 cups gluten-free flour blend
1 teaspoon baking soda
2 teaspoons baking powder(homemade or Hains for corn free)
1 teaspoon guar gum(still using NOW brand )
1 teaspoon sugar(C&H organic cane sugar)
1/2 teaspoon psyllium husk powder(not neccessary, but I think it gives it a bit more spring to the bread)
1/2 teaspoon salt
1 egg
1 cup full fat coconut milk (you can use other milks but remember there is little fat in this recipe)

1. Preheat oven to 375 degrees. Lightly grease and flour a cookie sheet and english muffin rings.

2. Mix flour, baking soda, baking powder, guar gum,sugar, psyllium husk power salt in a bowl.

3. Add egg and milk and mix to form a soft, sticky dough.(add a tablespoon of water if it seems too thick, gf does best with a wetter dough)

4.Fill each ring about 1/2 full. Wet hands with water and smooth the tops so the dough fits well in the ring and top is smooth. Use a knife and cut an x in each top. If wanted sprinkle a dusting of flour on top(or sesame seeds if you can have them) Allow to sit on counter for about 10 minutes(the baking powder will lift some and then further in the oven)

5. Bake in preheated oven until top is golden brown, about 20-25 minutes.

Roasted Chickpea "pie" Cake: gluten free, corn free, soy free, nut free, dairy free.

After I posted yesterday using the cake picture but not the recipe quite a few asked for the cake recipe, so wanted to make sure to get it posted. I wanted to make a chickpea "pie" cake. Basically the filling of pecan pie in between the cake layers. I used a cake recipe I had used before, made the filling and then a caramel glaze. Any cake recipe would work fine for this, nothing special about the cake, just a simple yellow cake, so if you have a go-to recipe already use it. The filling is "new" and out of everything probably the one area you may run into issues. It was almost a custard like texture after I got it done. If it is too thick add a bit more coconut milk before it cools. If it seems thin, odds are when it cools it will be thick enough to use between the layers.


1/2 cup firmly packed dark brown sugar
3/4 cup Lyle's Golden Syrup(or homemade)
1/4 cup potato starch
4 egg yolks
1 1/2 cups full fat coconut milk(or mix 1/2 cup coconut yogurt with 1 cup water)
1/8 tsp salt
3 TBSP palm shortening
1 teaspoon vanilla extract (homemade)

Whisk together the first 6 ingredients in a saucepan until smooth. Bring to a boil over medium heat,stir the whole time start to finish, and boil for 1 minute, or until thickened. Remove from heat; whisk in palm shortening and vanilla. Place a sheet of parchment paper directly on surface of mixture to prevent a film from forming, and cool until room temperature before using on cake.

Cake: (you could use any favorite yellow cake recipe)

3/4 cup coconut oil, room temperature(Tropical Traditions)
2½ cups all purpose gluten free Flour
2 teaspoons baking powder(homemade)
1/2 teaspoon baking soda
1 teaspoon psyllium husk powder(or guar gum)
1/2 teaspoon pink himalayan salt
3/4 cup water or milk
1/2 cup granulated sugar(C&H organic sugar)
2 large eggs
1 teaspoon homemade vanilla extract
3/4 cup homemade plain coconut yogurt
1 1/2 cup roasted chickpeas
Preheat oven 350

First, grease and flour your pans. (I used 2 but you could go for 3 layers). Split your roasted chickpeas between the 2 pans. Cover the bottom of the pan with roasted chickpeas.

You know the drill, mix wet ingredients then add the dry in.. This batter is thicker then many and you will likely need to spread it vs pour into the prepared cake pans. Bake for 20-25 minutes or until a toothpick or knife comes out clean. Allow to cool for about 5 minutes and then turn out on to finish cooling before filling between the layers and icing.

Caramel Icing:

Caramel Frosting:
1/2 cup organic sugar
3 tablespoons Lyle golden syrup(or homemade)
2 tablespoons full fat coconut milk(I used just the cream that was on top)
1/4 cup palm shortening
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups powdered sugar(corn free/homemade)
3 tablespoons rice milk

Combine the sugar and Lyle syrup in a saucepan on the stove. Cook over medium high heat until caramel colored(doesn't take long I pulled mine the second I smelled it changing and the color had just changed a tiny bit). Add the coconut cream and 1/4 cup of palm shortening. Add the salt and vanilla. Cool to room temperature.

With A mixer, mix the caramel and add 1 cup of powdered sugar and milk and beat well. Add more milk or powdered sugar until desired consistency is reached. The goal is a thick glaze and not a frosting. Pour the whole thing dead center on top of cake.. you can gently push toward the edges to get it drizzle down the sides.

Thursday, November 6, 2014

Eating Everything, without Anything.

I have always loved to cook and bake. When faced with the enormous task of eliminating corn,chemicals,soy, dairy, gluten, colors, high histamine and the literally zillion other foods I was accustomed to cooking with I felt panic.

I have learned a lot the past few years. When Abby was a baby and we had to avoid so much it was much easier. Produce wasn't covered with chemicals and raised in chemicals. Anything prepared or enriched was more novel then the mainstay it has become today.

We literally had to change everything. The food I offered Abby in the beginning was sad, pathetic and boring for a long time. Thank goodness that despite being the picky one in our family she had the good sense to understand she had to eat and she had to eat for her body not her taste buds.

1) Pace yourself. Find 5 safe basics at a time and toss 5 that aren't safe at the same time. When it dawns on you that pretty much everything in your local market is full of foods you must avoid? You will be overwhelmed. Breath. You will hunt down other sources. Human Instinct is pretty strong when it comes to food, put it to good use and go find safe food.

2) Join a food allergy/Mast support group. Their hard earned experiences they so willingly share with you are priceless!

3) Face the fact that it might be(likely) more expensive for awhile. At this point our prices have adjusted as I found crafty ways to not waste anything and my willingness to make as much as I can saves us money now. It will all balance out. And if not? Eating clean,safe and healthy for your body foods is WAY WAY cheaper then Drs, hospitals and medications and still feeling awful.

4) Don't give up.

5) Learn to cook. Many young adults honestly think cooking is opening a box and adding water- it isn't. Watch youtube, take a class at the community college, volunteer to help a friend who knows how to cook, your life literally depends on at least learning the basics.

6) No complaining. The web has endless(I really mean endless) blogs, websites, guru's with tons of relevant information on how to cook minus your allergens. If your food is boring? Start reading. Ask other folks with allergies for their favorite snacks and recipes. Even with removing many, many items and most being past staples for my cooking I have found endless ways to combine Abby's foods to keep it fun. It is more work, but you or your child are WORTH a few more dishes to wash or skipping out yet another boring mall shopping trip this week to put your food and health first. Before long it will seem natural and you will forget the old lazier ways.

7) Don't expect it to taste the same as your old food because it won't. Learn to embrace new food experiences, decide to appreciate the opportunity to have new food experiences because being miserable is not an option.

8) Teach your children(even if they have no allergies) about food. Where it comes from, why fresh is better, why organic is better, why we don't want to eat premade foods.. If they grow up and either develop food issues or have children with them? They will thank you. As a culture America tends to now eat based on fads and trends. That is fine as long as the basic nutritional needs are met and we can stay healthy. One of the most shocking things I have learned is how very little I knew about food and nutrition. Teach them the difference between "fad diets" and good old fashioned nutritional common sense.

9)Learn to take your own, and if possible enough to share. I have noticed some folks feel alienated from their friends over food. You can either sit at home alone or figure it out. Much of our social lives are centered around food, it is important to the social rituals. Make your favorite safe dish and take enough to share. I have heard families complain that their "food" is too expensive to share(sometimes with their own family!!!!) and it makes me want to flip. If you have ever hosted a dinner party even using cheap not safe ingredients, it is EXPENSIVE!!! So have good manners and share. You might be surprised that your "funky" food will be well received.

10) Learn to substitute. This is a little tricky and comes down to experience. For example, if an ice cream recipe calls for heavy cream and whole milk and you try to sub with rice milk, well you are not going to be happy with the end result. Rice milk doesn't have the fat to be a good sub at least when making ice cream. Try a full fat coconut milk.. Cannot have coconut milk? Remember rule number 7. Either embrace the new texture or move on.

11)"Healthy" "Organic" "local" "sustainable" doesn't mean it is either SAFE or Nutritionally beneficial. My biggest wake up call was stopping at various Health markets or the "organic sections" and reading the ingredients! WOW, holy moly some of those ingredients are far worse then eating twinkies!!! Read the labels. If needed, contact the manufacturer. Most companies don't want you to get sick from their products and are willing to try to be honest. If the company refuses to answer your questions? Don't buy their food, EVER.

12) It will and does get easier. One day you will wake up and realize that you enjoyed all the food you had today and none of it made you sick. After that day, it just gets easier.

Tuesday, November 4, 2014

"Soaked" Buckwheat Hot Cereal(corn-free, soy free, dairy free, gluten free)

I realized I just haven't posted a whole lot lately. Abby is still losing foods instead of gaining so my need to be creative is on hold for the most part.

Since Abby's Project Elimination all of us in our house have become more aware of just how badly our food here in America is tainted with chemicals that are often neurotoxic or that contribute to autoimmune disorders, and just simply that prepared foods aren't as nutritious. So, I have continued to make foods that are free of corn,soy,gluten and chemicals for the rest of us and figured I really ought to stay in the habit of sharing.

For anyone who has had to go corn free you know how hard it is to avoid corn contamination. I have found the safest way to avoid corn contaminates for Abby is grind our flour. We do have flours we buy but when I can we grind our own. Plus, with higher protein flours they can go rancid and lose their flavor and nutrition over time. Storing the grains instead of buying the flour allows them a longer shelf life and better end result. It also means I have grain on hand for meals like this.

Abby is a big hot cereal fan, always has been since she was tiny. Over the last couple years she has discovered buckwheat and nothing makes her happier then about anything made from it.

For Hot Cereal we find a 50/50 blend sits best with her stomach and her taste buds. Right now we like 50 percent buckwheat groats and 50 percent rice.

I do have a grain mill and often use the "coarse" grind option to grind and then cook, but I also do like to soak. Obviously it is easier then hauling out the grain mill but soaking also provides a more easy to digest food. When I grind buckwheat for hot cereal I toast it first then grind. When I opt to soak instead I can skip that step which makes soaking that much more appealing.

Another option I use for the rest of us, though not Abby(fermented foods are a big no-no for those who are histamine sensitive) is "souring". I will let the grains soak for a few days giving them a stir when I walk by a time or two a day. This also breaks down the grain but we do it because we like the flavor from fermenting. So, if you soak your grains and forget about them? Don't worry, just stir and let the good flavor grow. I have let the grains soak up to a week.

We have used teff, millet etc instead of buckwheat in the past, but right now we are all about the buckwheat groats.

1/2 cup buckwheat groats
1/2 cup rice
pink himalayan salt
coconut oil.

I combine the buckwheat and rice and cover generously with water.

Drain, rinse in the morning. Add equal amounts of water and throw the grain with water in the blender. No matter how much you blend there will usually be a bit more coarse bits then commercial blends or with the grain mill but we like that it turns out hearty and offers a nice texture.

Pour into saucepan and add more water or milk of your choice also add a teaspoon or two of coconut oil(not needed but I try to sneak some in when I can) and a few good shakes of salt. I apologize but I don't measure. I usually add at least as much water as grain in the pan and keep the water close by to add more as it thickens. I cook it slow and stir frequently- it will burn on the bottom if you ignore it. Once it has cooked for about 15 minutes I add a bit more water and cover and take off the heat. I let is sit for another 5-10 until the grains are nice and tender. Some like their's thinner in our family so I stir in more coconut milk while other's like it thicker and I serve it as is.

I don't stir in anything while it cooks since we all have very different preferences. In this picture I had added honey, a spoonful of homemade coconut yogurt and raspberries. Another favorite mix is the yogurt,and toasted coconut flakes. Sauteed apples or pears, brown sugar, spice.. even a few spoonfuls of sweet potato(no pumpkin puree for Abby but sweet potato is our go to sub for pumpkin) and pumpkin pie spices... sky is the limit.

Don't throw the leftovers! I spoon into a greased pan,cover and place in the fridge. It set's up thick enough to slice. I will dip it and fry it(think french toast but a heavy stick to your ribs version) and serve it in slices later in the week. Or I will use some in a meatloaf or mix some into bean burgers. It is a great filler.
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