Saturday, April 28, 2012

Gluten-Free, Vegan Almond Butter Apple Cookies


Ask anyone who knows me and they'll be able to confirm that I'm a snacker.  I'm eating constantly in efforts to keep up with my metabolism, which at the moment is particularly revved up since I started teaching Pilates again.  And one of my favorite go-to snacks, especially for Spring, is nut butter on fruits and vegetables.  Look in my refrigerator and you'll find sunflower seed butter, almond butter, peanut butter, cashew butter, etc., and right now I'm also well stocked with organic celery, apples, bananas and carrots to go with them.

Sunday, April 22, 2012

Spring in the Canary Kitchen

Picking loquats from the tree in front of my house.

We're actually having Spring in Texas.  After living here for nearly 10 years, it's a little surreal that it's nearly May and we're not already flirting with triple digits.  In fact, we're still enjoying evenings in the 60s and 70s, perfect for hot tea and snuggling.  And with the grass, flowers, vegetables, and plants actually having a fighting chance and thriving vibrantly everywhere you look, I've found another level of inspiration for my cooking and baking.

Monday, April 16, 2012

Drinking Your Colors

Juice of Blood Orange, Red Carrot, Red Apple, Turmeric, & Parsley.

Even with the healthiest of diets, there will be times when the body feels out of balance or out of touch.  Especially when we stretch ourselves too thin or let rest and relaxation drop down the ranks of our priorities, that is a prime opportunity for sickness to set in.  And while many dread being sick, likening anything that slows them down to the "enemy," it's important to recognize and embrace the fact that the body usually only becomes ill when we don't give it sufficient space to be healthy and well.  In fact, it's a "friendly reminder" that we needs to put the brakes on and give our bodies some TLC.

Sunday, April 8, 2012

A New Leaf


"I could never go gluten-free."

I've heard that a lot lately.  And hearing it from one person repeatedly is one thing, but several people have said that to me over the last two weeks.  So I figure I should listen, since the Universe is obviously trying to tell me something. Perhaps you're thinking, "Why would someone who's been gluten-free for nearly five years need to hear that?"  Well, if you knew me before I adopted a gluten-free lifestyle, it'd probably be clear to you, too.

It's to remind me that I once used that exact same phrase.

Wednesday, April 4, 2012

Ratio Rally! Gluten-Free, Vegan Marbled Banana Walnut Brownies

Gluten-Free, Vegan Marbled Banana Walnut Brownies

If you're new to the Gluten Free Ratio Rally, allow me to introduce you.  It all began with the book, Ratio, by Michael Ruhlman.  In it, he encourages readers to understand how culinary ratios and proportions, rather than recipes and measurements, form the true foundation of cooking and baking.  For example, cream puffs, pancakes, and muffins all call for the same basic ingredients: flour, liquid, fat, and eggs; but it is largely the variation in proportions that determine the outcome.  At the crux of these ratios is communicating them by weight rather than volume, thus keeping the proportions fixed and helping to ensure consistent results.  

Monday, April 2, 2012

Sauteed Purple Cabbage with Curried Caramelized Onions & Tomatoes

Sauteed Purple Cabbage with Curried Caramelized Onions & Tomatoes

In cooking and baking, sometimes you don't get what you want.  You have your ingredients, you have the time, and you have the vision, but something gets in the way, whether it's problematic ingredients, a make-it-work moment, or a change of heart.  But what I'm coming to both learn and accept is that this situation of 'not getting what I wanted' is rarely a bad thing.  In fact, most of my "mistakes" have still been a delight for the taste buds, and some of them have actually been better that what I had intended in the first place.   Today's recipe is a perfect example of that.