G/F & D/F Day 1 (part 2): "Cheese."

A word on cheese. I'm not going to lie; I love it. I love it's sharp rich flavor, it's creamy texture, it's decadently satisfying flavor to my taste buds.

But I do have an on-again/off-again love affair with dairy. For allergy reasons, for ethical reasons, etc., I do avoid buying dairy at the grocery store and have learned to cook without it. I still have a slice of pizza every now and again, and I have trouble turning my nose at a cupcake made with it. The time it's the most tempting is when it's the only thing you can eat at work parties or family functions, as dairy finds it's way into everything imaginable (even bread). But in my own home I just don't find the need for it.

Now being challenged to go even further by my Acupuncturist for two weeks, I felt even more compelled to find some substitutes. Here are some concoctions I came up with on Saturday to satisfy this gluten-free/dairy-free diet, without sacrificing taste or pleasure:

No actual measurements this round, but a random blend of raw Brazil nuts, cashew nuts, tofu, Red Star nutritional yeast flakes, lots and lots of freshly squeezed lemon juice, Himalayan pink salt, garlic powder, Bluebonnet milk-free acidophilus, and Eden Organic agar-agar flakes (to make it a hard sliceable cheese). Place in the fridge, uncovered, to firm up.

The results were perfect! The texture was hard enough to slice, but creamy and rich in taste. I also took a bit of it out of the mold and rolled it into a cheese ball, coating it with ground walnuts, salt, chopped fresh parsley and cilantro - wrapped tightly in plastic wrap to keep it's firm texture.

I am going to try this again (this time measuring), but pump up the sharpness if possible, as I like a truly intense sharp cheese. More to follow!

G/F & D/F Day 1: And No More Happiness.

I am used to "living without" a lot of things that most Americans rely on: cable, cars, gadgets with apps and internet access at all times, right down to a diet heavily based on pasta, meat and cheese. But when my first visit to the Acupuncturist suggested that I go Gluten-Free for two weeks, I felt like I was given a death sentence. A quick flash of my cupboard flashed before me: the whole wheat breads, pastas, noodles, seitan, Tofurkey slices, wheat grains, desserts; suddenly I was being shifted into that "special diet" category, as if being an almost-vegan wasn't challenging enough at times out in the world.

Bread is so good and soft that I often want to bury my face right into it, pasta was a family staple growing up in my Italian-American household, and most common brands of vodka (my favorite alcohol beverage, with it's clear-looking innocence) are even made from this glutenous grain. Forget your average barely-made beer. Forget the bars, restaurants, and sliding by on anything-Parmesan'a at family events. You are now, certifiably, an outcast.

Never one to be defeated by a challenge, especially one involving food, I decided to document my journey here to keep me on tack and even have a little fun with this. So here I go on this dietary prescription that I was handed over to me, and sent on my way into the crisp January air:

No gluten, no dairy, no white sugars, no white flour... for two whole weeks.

Ok, the challenge is officially on.

(above photo) For lunch: two types of steamed kale, Native Forest artichoke hearts, avocado, French lentils, olive oil & lime, and a side of Rice Works chips.

I immediately had to reassess my inventory. Hiding all the "wheat" products (of which there were many), while putting all of my new "rice" and "quinoa" blended products into full view. I did notice a higher price tag that came with these special-needs foods, but I don't think two weeks is going to break the bank. There is, however, an underlining question that still remains: what if this elimination of these foods actually clears up my allergies and make me feel amazing and full of vibrant energy? Is this a lifetime full of special needs and bigger grocery bills!?

Ok, maybe I am putting the cart before the horse. Let's get back to the food:Let me just say that these amazing chips from Rice Works are worth the extra rave. I haven't tasted a better chip in a long time, gluten or not, so this brand for me is already here to stay. I bought Salsa Fresco, but now I want to try every flavor!

(above photo) For dinner: Food for Life sprouted corn tortilla "pizza" with roasted tomatoes in olive oil and basil, Galaxy brand Rice Vegan mozzarella cheese, and a side of steamed broccoli with walnut "bread"crumbs (grounded walnut, Red Star nutritional yeast flakes, and Himalayan pink salt).

Never skimp on dessert. Can't have white sugar, dairy or gluten? Try Coconut Bliss dark chocolate flavored pops sweetened with Agave Nectar. They are just like the ones you had when you were a kid; chocolate-covered puckered lips afterward and all. Delicious!

Feed me, Seymour. (archive 5/27/09)

My favorite food growing up were my Grandmother's stuffed artichokes. She used to make a batch, usually on Christmas and Easter, and would always save a few extras just for me on the side. I would devour them, one by one, eating every edible (and sometimes not so edible) part I could get my hands on. On two separate occasions I found a worm in the middle, and not even this deterred me from loving them or continuing to peel away the mysteries that lie inside.

Yet the real mystery was...why haven't I tried to make these myself yet!? I have always been intimidated by artichokes, and the work they entailed to make them just so. My Grandmother had such a knack for this; perhaps I wanted to keep the preciousness of it alive with her memory.

I decided to roll my sleeves up and try my hand at these pointy (albeit messy) beauties. Using an online recipe for artichokes, I had a specific mission that went right to the heart. With dirty fingernails I dug my way through for what seemed like ages to get to the tiniest piece of gold at the end of this labor intensive rainbow. I cleaned them up and roasted them in a clear glass tray with lots of fresh crushed garlic, olive oil, lemon, and sea salt.



The roasted results were so delicious! I also baked them with quinoa, adding sauce and organic cheese. Next time I will try actually stuffing the artichokes instead of digging straight for their golden hearts. I just hope that they measure up to the ones I can still taste so vividly in my memories.