3 cups spelt flour
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 cup canola oil or melted extra virgin coconut oil
1/2 cup molasses
1/4 cup honey
2 tablespoons grated fresh ginger
1. Preheat oven to 375°F. Lightly oil a cookie sheet and set aside.
2. Combine the flour, cinnamon, and salt in a large mixing bowl
and set aside.
3. Place the oil, molasses, honey, and ginger in a blender. (If the
ginger is too fibrous, gather it in your hands, squeeze the juice
into the blender, and then discard the grated fibers.) Add to the
flour mixture and stir to form a moist dough.
4. Knead the dough for a minute, then shape into walnut-sized
balls. Place on the cookie sheet about 3/4-inch apart. Flatten gently with a fork.
5. Bake 15 minutes, or until lightly browned. Remove from the oven, and cool at least
10 minutes before serving.
I have discovered the easiest way to make knishes. Use egg roll wrappers.
This recipe’s mashed potato filling is flavored with black olives,
scallions, and olive oil. Delicious!
Yield: 14 knishes
6 cups mashed potatoes
1/2 cup plus 2 tablespoons extra virgin olive oil
1/2 cup pitted kalamata olives
1 cup coarsely chopped scallions
3/4 teaspoon sea salt, or to taste
14 egg roll wrappers
(6-inch squares)
1. Preheat the oven to 375°F.
2.In a large mixing bowl, combine the mashed potatoes with 1/2 cup of the oil, the olives, scallions, and sea salt. Adjust the season-
ings, if desired.
3.Place an egg roll wrapper diagonally on a large cutting board or plate, so it appears diamond-shaped. Place 2 tablespoons of the
potato mixture in the center. Fold the top and bottom corners over the filling to meet in the middle, then fold the right and left corners
to meet in the middle. Pick up the knish and place it in the palm of both hands as if it were a ball and gently squeeze to make it round
in shape. Repeat with the remaining ingredients.
4.Arrange the knishes on an unoiled baking sheet, and brush the tops with the remaining oil. Bake 15 to 20 minutes, or until golden
brown.
5.Arrange the knishes on a platter and serve plain or with your favorite dipping sauce. Mustard Sauce with Maple Syrup and Miso (page 76 of Going Wild in the Kitchen) is recommended.
Lasagna with Chèvre, Arugula and Crimini Mushrooms
Lasagna is very versatile. In this version, chèvre stands in for the more commonly used ricotta cheese, and goat cheddar subs for mozzarella.
Other cheeses that melt well, such as goat Gouda, French petite Basque or Spanish Manchego, are good choices, too.
2.Spread 1/2cup of the tomato sauce in the bottom of an 8-inch square baking dish. (You can use one of the lasagna noodles to do
the spreading.) Lay 3 of the noodles over the sauce.
3.Spread the chèvre on top of the noodles, top with another 3 noodles, and cover with mushrooms and arugula.
4.Place the last 3 noodles over the mushrooms and arugula, and press gently. Top with the remaining sauce and grated cheese.
5.Cover with foil or a cookie sheet and bake for 45 minutes, or until the noodles are soft and the lasagna is hot and bubbly.
6.Remove from the oven and let sit about 10 minutes to set. Cut into squares and serve.
For a Change . . .
•Instead of crimini mushrooms and arugula, try a combination of marinated sun-dried tomatoes, fresh or roasted bell peppers, chopped radicchio, sautéed shiitake mush-
rooms, and kale.
•Replace the layer of vegetables with another layer of grated cheese.
•Vary the type of lasagna noodles; use rice, whole wheat, spelt, spinach, or artichoke soy. Even penne or macaroni pasta works well.
•For a Mexican-style version, use jalapeño jack soy cheese instead of chèvre, and salsa in place of tomato sauce.
Leslie Cerier’s cookbook, Gluten-Free Recipes for the Conscious Cook
is on the top 6 list with Michael Pollan’s and Marion Nestle’s…
“As a nutrition and health coach, Mary Porter is frequently asked about books on food and wellness. Here she shares some of her favorites. printed May 2, 2011 on http://forthunt.patch.com/articles/books-to-build-your-wellness-library
In the past few weeks I’ve participated in several wellness fairs which I find both enjoyable and fascinating. People are very curious about what they should be eating; they bring all manner of questions to my table, and some very constructive conversations ensue. One of the things that draws people to my exhibit in the first place are the books I display from my own lending library. That usually leads to a discussion of what other books I recommend reading, so I thought today I’d share some of my favorites with you.
Nestle is my #1 food hero. I love to see her quoted in the media (which she is often) because she is a voice of common sense and trust amid the madness that surrounds nutrition and health policy. What to Eat is something of a bible for people trying to pick through the rhetoric and figure out what they should be putting in their mouths. Nestle’s voice is engaging; her narrative addresses the questions we all have about eating well and offers guidance for each person to make the best and most informed decisions about their approach to food. If you really want to get down and dirty on what the government and food manufacturers are doing with our food supply, check out Nestle’s other book, Food Politics.
Although Pollan’s breakthrough Omnivore’s Dilemma is still a top choice for understanding how this country produces and markets food, I continue to be drawn to the simple message of In Defense of Food – “eat food, not too much, mostly plants.” Pollan uses a wide range of examples to show how we’ve become disconnected with real food and how we can work our way back to eating what our bodies are designed for. I absolutely love his description of imagining what your great-grandmother would think about Go-Gurt. The book is filled with wonderful humor about the ridiculous state of our food system.
Very few of us don’t have a sugar habit to some degree, but the majority of people don’t understand the effect of sugar on our bodies and our brains. Appleton and Jacobs very bluntly unpack the destructive impact our #1 national addiction is having on our health and offer practical steps for weaning yourself off the sweet stuff. For those who want to take their sugar rehab to the next level, The Sugar Addicts Total Recovery Program by Kathleen des Maisons is a top-notch guide. des Maisons is one of the pioneers in the field of sugar addiction treatment and her program is highly effective.
I couldn’t do a column about favorite books without a few cookbooks thrown in. I’m a foodie at heart and cookbooks feed my soul. With more light being shed on the benefits of a plant-based diet, this slim volume is a great primer for those interested in exploring vegan cooking that’s not intimidating. Raymond aims the book at college students who have limited income, resources, kitchen space and equipment, so you need nothing special here to take this journey. Most every ingredient can be found at your regular grocer and preparation is easy. For a compelling argument for going vegan, I suggest reading Skinny Bitch by Rory Freedman and Kim Barnouin. While I personally find the authors’ use of profanity to be gratuitous, I understand why they used their approach to bring attention to their message – which is strongly presented and backed up with good research.
Gluten intolerance and celiac disease are on the rise, but thankfully there are now many fantastic resources available for those who have to transition to this diet. Released last year, this lovely book offers a great section on understanding and cooking gluten-free grains plus a wide variety of mouth-watering recipes for all courses, including superb baked goods. The cookbook is vegetarian, but for those with gluten intolerance who are still eating meat it offers wonderful alternatives. Gluten-free bakers should check out Pascale Cymbele’s The Allergen-Free Baker’s Book which provides recipes free of gluten, soy, dairy and nuts that taste amazing. A recently made chocolate cake was to-die-for!
Anyone with young kids at home should have this book on their shelf. I recommend it often to parents who feel like they’re making three different meals every night and worry that their kids are only ever going to eat macaroni and cheese. Lair creates beautiful recipes for parents which are then deconstructed to make them palatable for younger family members. The beauty of following these guidelines is that they help you see ways in which other dishes you make can be similarly broken down. What I most appreciate about the book is the opportunity to help your child’s palate mature and become more diverse while mom and dad enjoy a fantastic meal.
Do you have a favorite book on nutrition and cooking? Please share!”
Mary Porter is a nutrition educator and counselor living in the Fort Hunt area. Her company, A Better Plate, works with individuals, corporations and groups teaching the art and practice of nourishment. You can email her at mary@betterplate.com
Does an author who writes a gluten-free cookbook have to be someone suffering from celiac disease or who has a gluten intolerance? In the case of Leslie Cerier, the answer is a loud “No!”
Cerier, author of gluten-free recipes for the conscious cook, admits she does not follow a gluten-free diet herself, but says, “Over twenty years ago, when I heard that teff, quinoa, and brown rice, to name just a few gluten-free grains, were highly nutritious, I was eager to try them, and I’ve never looked back.”
As Cerier explains, having a variety of grains in the diet can be beneficial to health. There are health advocates who believe that some wheat intolerances arise from eating too much of that grain.
The opening chapter provides an introduction to the gluten-free grains with sections on amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, and wild rice. Also included here are coconut flour and oil as well as nut and seed meals and butters.
After reading about, and choosing the safe grains, the home cook can find detailed instructions on how to prepare them, especially with the chart that indicates the amount of water and cooking time. Instructions are provided for toasting, sautéing, soaking, and baking. Those with rice cookers, pressure cookers, and even solar cookers receive special tips here.
Beginning with Chapter 3, “bountiful breakfast,” Cerier presents over 100 recipes that can be enjoyed by anyone wanting to eat gluten-free. To start the day, there’s Teff Porridge with Cinnamon and Dates, Banana-Cranberry Smoothie, or Oat and Raisin Muffins, Unfortunately, for vegans 40% of the recipes in this chapter have eggs. These include muffins, pancakes, and waffles.
Blueberry Pancakes From Gluten-Free Recipes Conscious Cook
“main course sensations” offers a variety of mouthwatering vegan creations that include Soba with Tempeh and Broccoli in Coconut Sauce, Teff Loaf with Red Peppers and African Spices, Sweet Potato and Black Bean Chili with Tomatillos, and South American Quinoa Stew.
Those desiring to entertain friends can delve into the chapter labeled “sushi party.” Beginning with the preparation of three possible types of rice (short grain brown, black forbidden, or Bhutanese red), the author provides numerous suggestions for inclusion in sushi rolls. Some enticements are Nori Rolls with Gingered Tofu, Gingered Tempeh and Shiitakes, and Naturally Fermented Pickled Vegetables. All are vegan.
Nori Rolls
One of the largest sections of the book is “super sides” that features more than two-dozen all-vegan recipes. Beginning with the Aztec Two-Step, this chapter includes exotic dishes like Madagascar Pink Rice with Cashews and Scallions, Sorghum with Summer Squash and Red Bell Peppers, Kasha Varnishkes, and Basmati Soup with Indian Spices.
“savory sauces and tempting toppings” provides suggestions for salad dressings, sauces, and pestos. This chapter suggests some common varieties of gluten-free pastas as well as devoting a full page to Great Garnishes. Topping off the chapter is a recipe for Fried Dulse, a sea vegetable.
And then there’s dessert, or as labeled by Cerier, “sweet indulgences.” The author says there’s no need to give up desserts, especially baked items, when following a gluten-free diet. Featured are cookies, pies, cakes, crisps, and pudding. Some of the baked items include eggs or honey.
Sidebars, charts, and shaded gray boxes for recipe “Variations ” are distinguishing design features of the book. Recipes are presented in a unique style with ingredients and instructions shown side by side. The volume concludes with a “glossary of ingredients” and “resources.”
For people who strive for ultimate gluten-free safety, the best option is to prepare food themselves. Those who want to eliminate gluten from their lives and are vegetarian will find gluten-free recipes for the conscious cook an excellent basic introduction to this style of cooking. Leslie Cerier presents a variety of creative recipes to introduce readers to a whole variety of grains other than wheat, rye, and barley. Although the recipes use some grains unfamiliar to many, these gluten-free substitutes appear in tasty and exotic creations that are quite easy to prepare. One disappointment was that more vegan variations are not offered in the breakfast and dessert recipe sections.
I am so delighted with my interview; if you missed it, please listen:
Interview with Leslie Cerier, the Organic Gourmet discussing nutrition and ways of food preparation to maximize our health and well being… as we age. http://www.blogtalkradio.com/Feisty-Side-of-Fifty/2009/06/18/Feisty-Side-of-Fifty-Radio
