Do you have any idea what is in this bowl?  I’ll pay the first person who gets it right.  (You will be paid in anti-oxidants:)  One person guessed a type of pepper; others a fruit, and someone thought they resembled “Hot Tamales” from the movie theater.  Still no clue?  Well, I was stumped, too…

Fresh goji berries!   Before last week, I had never seen fresh goji berries – only the dried ones, which I use all the time in my homemade granola.  One of the growers at the farmer’s market shared them with me so I just had to buy some.  Now I know I talk about super foods and anti-oxidants every day…but these truly are the king and queen of the lot.

Goji berries have been used in Chinese medicine for centuries.  Fresh or dried, they sort of taste like a cross between a cranberry and cherry with no seeds or pits. They boast over 33 vitamins and minerals and contain high levels of beta-carotene, protein and fiber!  Plus – goji’s balance blood sugar, help prevent heart disease, and promote healthy digestion.  Oh, and did I mention they help curb the appetite and boost energy?  I am so sold.

You can use goji berries in breakfast grains, smoothies, salads, and muffins.  I am offering this recipe which has become my GF staple, as you can add an assortment of fruit or nuts to taste.

Whole Grain Goji Berry Muffins – Makes 12

2 cups gluten free flour* (I used sorghum)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1 tablespoon cinnamon
½ tsp. nutmeg
1/3 cup olive oil
2 eggs, beaten
1 cup organic milk (I used almond)
1/3 cup honey
1 cup fresh goji berries
Turbinado sugar (optional)

Preheat oven to 350 degrees and lightly oil muffins pans.

Combine dry ingredients in one bowl, wet in another.  Mix all together gently, then add goji berries. Spoon into muffin pans. Top with turbinado sugar for a sweet and crunchy top.

Bake at 350 for 20 minutes, or until toothpick comes out clean.

*If you don’t need to go gluten free, whole wheat or spelt flour works great.  Just delete the xanthan gum.

Give these little guys a try…they’re only available fresh for a few weeks at farmer’s markets.  Otherwise, Whole Foods carries a nice assortment of dried.

This recipe is part of Nourishing Gourmet’s Pennywise Platter.

I had fully intended to post this earlier but a few ‘details’ last week diverted my attention.  My husband, Jay, had a partially torn retina and needed surgery; our dog broke his foot; my sister had a medical procedure, and we learned Jay’s mom has lung cancer. You could say we dedicated our time (and resources) to wellness, albeit not yet related to food.

But, alas, a holiday weekend is upon us and what better way to celebrate than with dessert!  Seasonal and healthful, of course…fresh from the farmers’ market.  Sure to make everyone feel better.

Raspberry “Cream” Pie

Feel free to use any type of berry here, or a mixture of all. (I made it with strawberries which was delightful!)  The ‘cream’ comes from the blended cashews, which are even better if you can soak them overnight.  It makes this dessert super smooth yet dairy free.

Crust:
1/3 cup raw cashews – grind to ‘coarse meal’
Add -
1/3 cup Sucanat or brown sugar
1/3 cup organic coconut oil
1/2 tsp. vanilla
1/4 tsp. salt
Mix with -
1/2 cup flour (any type, sorghum is good here for gluten-free)

Filling:
2 cups organic raspberries (save a few for garnish)
1 cup raw cashews
2 tablespoons vanilla extract
1/2 cup raw honey
1 pinch salt
1 cup coconut oil, melted

Directions:

Blend all crust ingredients in food processor and press into bottom of a well-oiled 9-inch pie plate or tart pan, building up the sides slightly. Bake 12-15 minutes at 350 until crust is golden brown.  Allow to cool.
Place all filling ingredients into blender and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 3 hours.

Top with extra berries and whipped cream (this one is my favorite, using coconut milk.)

>Best to bring it out of the freezer and thaw for ten minutes before serving.

Enjoy the bounty of summer!

If you blinked, you might have missed apricots at the farmers market this season.  They got hit hard by late rains this spring which all but decimated the crop.  Luckily I scooped up a few pounds and poured them into one of my favorites dessert recipes: clafouti.

Clafouti is a baked French dessert of black cherries arranged in a buttered dish which is like a custard-souffle. The clafouti is dusted with powdered sugar and served lukewarm. Clafouti comes from the Limousin region of France and while black cherries are the traditional there are numerous variations using other fruits including plums, apricots, apples, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is called a flaugnarde…but I’m sure you knew that;-)

Of course I try to feature desserts with a healthy bent – and these fruits fit the bill. Blueberries are rich in natural antioxidant polyphenols. The most potent ones in blueberries are similar to polyphenols in apples and certain red wines. All these foods are rich enough in polyphenols to actually affect your brain when you eat them. At Tufts University, the first-ever clinical trial showed that blueberries improve cognitive function in humans with Alzheimer’s, in only 12 weeks time.  That combined with apricots’ vitamins A and C and potassium make for a seasonal dessert that keeps the brain sharp and the palate satiated.

Apricot Blueberry Flaugnarde…or Custard-Souffle

In keeping with using alternative ingredients, I used coconut milk and sweet sorghum flour, which makes this gluten and dairy free.  It’s still rich and creamy and super easy.

1 cup fresh apricots, pitted and chopped
1 cup fresh blueberries
3 large eggs
1 egg yolk
1 cup organic coconut milk
1/3 cup raw agave nectar
1 teaspoon almond extract
1/4 teaspoon salt
1/4 cup flour (I used sorghum which is gluten free)
Sliced almonds, toasted, for garnish

Preheat the oven to 375º. Butter a 9- or 10-inch glass pie dish and scatter the fruit evenly over the bottom of the dish.

Beat the eggs, egg yolk, coconut milk, agave nectar, almond extract and salt in a medium bowl until well blended. While beating, slowly sprinkle the flour over the egg mixture until smooth.

Pour the mixture over the fruit and bake 30 minutes, until a knife inserted in the center of the custard comes out clean. Cool completely before dusting with the optional toasted almonds.

With our weather being a little on the cool side these past few weeks months, the one fruit that keeps shining through is the strawberry.  In almost every meal, you can incorporate strawberries (dessert is a meal, right?) and its a great way to start the day. Instead of my usual smoothie, I decided to weave the berries into a batch of fresh made scones…

You know strawberries are loaded with vitamin C, but did you also know they are great for your eyes and help prevent arthritis? They are high in antioxidants and reduce inflammation.  But aside from these great health benefits, they are in their prime at farmer’s markets from now until August.

Strawberry Scones - Makes 4-6

These scrumptious breakfast treats were inspired by Karina, The Gluten Free Goddess.  She not only creates incredible recipes, she is also an amazing photographer.  As a rule, I don’t like eat chocolate at breakfast, but feel free to add chips as Karina does.  If you want to be vegan, try 100% coconut oil, or a trans-fat free shortening. You can also vary the type of fruit you use…I’m thinking plums would be delicious, too.

15 oz. Pamela’s Gluten Free Bread and Flour Mix (if you use Pamela’s Baking Mix, omit the baking powder and soda)
1 tsp. baking powder
1/2 tsp. baking soda
2 TB organic sugar
pinch of salt
5 TB extra virgin coconut oil
3 TB unsalted organic butter
1/2 cup almond milk (or any type is fine)
1 tsp. lemon juice
1 tsp. vanilla
3/4 cup strawberries, cut into small pieces
Cardamom
Preheat oven to 375 degrees.

Combine dry ingredients in food processor.  Add oil and butter and mix just until blended. Put into bowl and gently stir in milk, juice and vanilla followed by berries. Batter will be lumpy and sticky.
Place dough on floured surface and shape into a 9-10″ round. Using a large knife, cut into 4-6 wedges and round the edges, as I did. Take a thin spatula and scoop pieces onto cookie sheet lined with parchment. Top each scone with a pinch of cardamom. Bake for 15-20 minutes, or until golden brown (all ovens vary.)

Cool scones on wire rack.  You can freeze any leftovers – ha.

This post is part of Pennywise Platter and Gluten Free Wednesdays

Happy Earth Day!  And what better way to celebrate than to recycle your food?!  OK, that doesn’t necessarily scream ‘appetizing’ but here’s my thought.  I adore leftovers.  With the exception of fish (save salmon for my salad) most foods cooked the day before have had more time to permeate their flavors, especially when it comes to dishes like soup or stews.  And not only does eating leftovers maximize your mileage of that item, it also saves on your pocketbook. I call this recipe a transition dishin’, as it combines one item going out of season, and another one coming in (depending on the green you use.)  Lentils, of course, are available year round and are a super nutritious, high-fiber protein.  Sweet potatoes add a mega-dose of vitamin A, Swiss chard (or spinach or kale) provides everything under the sun, including calcium and antioxidants, and cumin allows for our digestive tract to respond beautifully to it all.  But beyond the health benefits, this dish is the recipe that keeps on giving.  I added it to my eggs the next day, and then on top of lettuce two days later.

Lentils with Sweet Potatoes and Greens – Serves 4

1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, minced
2 tsp. ground cumin
1 teaspoon cumin seeds
1 cup lentils, rinsed
21/2 cups low-sodium vegetable broth
1 medium sweet potato (about 8 ounces), peeled and cut into 1/4-inch cubes
4 cups chopped Swiss chard or other greens (about 3 ounces)
Salt, to taste
1 lime cut into wedges
1 cup plain, whole-milk organic yogurt
1/2 cup chopped raw almonds

1. Heat olive oil in a medium pot; add onion and garlic and sauté until soft, about 5 minutes. Stir in cumin and cook for 1 minute. Stir in lentils and broth; bring to a boil, reduce heat, and simmer, covered, for 10 minutes. Add sweet potatoes, cover, and cook for 10 minutes longer, until water is absorbed and sweet potatoes are just tender. Stir in greens and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
2. Transfer to four serving bowls and top each with 1/4 cup yogurt and 2 tablespoons chopped almonds and lime. Serve immediately.

After completing my Natural Chef program, I found that gluten-free requests were the most abundant with regards to therapeutic cooking.  To address the increasing demand for gluten-free recipes, I began to focus on baking which compared to traditional methods is the most difficult to duplicate. And since chocolate chip cookies are such a staple; I decided to master that one first.

The Ultimate Gluten Free Chocolate Cookie – Makes 20

You will notice I am consistent with my use of whole grain and nut flours, plus healthier sugar.  My ‘secret’ is orange zest – it makes any cookie come alive. It’s important to let all ingredients bind overnight, or up to 24 hours.

3/4 cup sorghum flour*
¼ cup almond flour (blanched is best)
½ tsp. xanthan gum
½ tsp. sea salt
½ tsp. baking soda
½ cup organic unsalted butter
½ cup Sucanat (or brown sugar)
1 pastured egg, room temperature
1 TB vanilla
2 tsp. orange zest
½-3/4 cup chocolate chips

Whisk dry ingredients together in medium mixing bowl.
Cream butter and sugar in separate bowl for about 2 minutes. Add egg and vanilla and stir until fully incorporated.
Gently fold in zest and chips.  Refrigerate.

Preheat oven to 350.
Prepare cookie sheet with Silpat or parchment paper.
Using a small ice cream scoop, place dough on sheets in 5 rows of 4.  They won’t spread.

Bake at 350 for 12 minutes.

Note to all: don’t let gluten free scare you if you can handle wheat products.  My goal when creating this recipe (and all others I make) was: flavor and texture first, that just so happen to be good for you (or in this case, gluten free.)  I sampled many skeptics without revealing the GF factor; they gobbled ‘em up just as fast.

There are chefs and then there are bakers.  I happen to be both.  I believe the way I came into baking was through my insatiable cravings for dessert, and growing up with the woman who mastered that category: my grandmother.  Edna Christmas Knight (so named for her birthday on Christmas Day) was the queen of crème brulee and the richest, most decadent  chocolate mousse you could ever wrap your tongue around.

My grandmothers’ baking influence came in the form of apple pie and chocolate chip cookies.  To me, they are the two standards by which one measures baking success.  I have spent countless hours tweaking the illusive pie crust, which is still far from perfect.  That is a post for another day.  Today it’s about cookies.  Chocolate chip cookies, and gluten free at that.

This past month I had the good fortune of renting a bakery that was up for sale.  My goal was to adapt and test gluten free recipes for baked goods with the possibility of selling them at the farmers markets this summer.  At our Napa Valley markets, Annie the Baker already has the formula down for ‘traditional’ cookies, although they are far from ordinary. They are a cookie-dough lovers’ dream.  My intention was to offer something a smidge ‘healthier’ by using whole grains, or addressing the increasing demand for gluten free products.

You all know that baking is science.  The irony of my baking ‘adventure’ is that science is not my strong suit, and conversions – well, thank goodness for calculators. Other than chocolate desserts, which are very forgiving, my best creations in the kitchen come on the stovetop where I can ad lib.  So this whole baking notion was a double challenge, but one that became a family effort when my sister and her two daughters joined in for the fun.

Of the countless additions and deletions over the course of thirty days, I think we finally nailed a terrific chocolate chip cookie.  Oh, and it just so happens to be gluten free.

Coming to you live from Spain…soon, Grasshopper!  (After all, it took me thirty days;)  In the meantime, here are some of my favorites that were the basis for my creation:

I love this recipe from Shirley at Gluten Free Easily.  She gives a sweet tribute to her Dad, also keeping it in the family.

And another favorite comes from Gluten Free Goddess, a wonderful site with gorgeous photos. Karina uses whole grain flours, including buckwheat, adding a nutty component to these chewy cookies.

Who doesn’t love pudding?  I see no one raised their hand…which brings me to the ultimate comfort food and life’s simple pleasures.  This recipe came about from my favorite of all food sites: 101Cookbooks.  Heidi Swanson not only creates the most wonderful combinations of seasonal, wholesome flavors;  she is also a master photographer.  Whenever my husband asks me to credit my source, for hers I simply say: “it’s another Heidi.”

The ‘capper’ for this pudding was the coconut cream from The WHOLE Gang.  This is by far the B.E.S.T. non-dairy whipped cream I have ever tasted, and with the coconut flavor…well, let’s just say ‘nirvana’ has a new meaning.

Chocolate Coconut Pudding – Serves 4 (not in my house;-)

Because I don’t do caffeine well, I used carob chips and powder. The results were just as rich and creamy. You can play with different extract flavors, too – such as orange or almond. (I  added orange zest when almost cool.)  I also used the Ras el Hanout which is a Moroccan spice blend that includes chili pepper. With that, you could try a dark chocolate with chili, or even a splash of chipotles for an extra kick.  I’ve also used curry and it’s equally as good and definitely worth the addition.

1 14-ounce can of organic coconut milk, divided
3 TB Sucanat or brown sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 teaspoon ras el hanout spice blend or curry powder, (optional)
3 TB cocoa or carob powder, sifted
1 3.5-ounce bar semi-sweet chocolate, chopped
2 tsp. vanilla extract
1 TB freshly grated orange zest
1/4 cup coconut flakes, toasted in a dry skillet

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.

While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Add orange zest. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve with whipped cream dusted with the coconut flakes.

Coconut Whipped Topping

2 cans of coconut milk, full fat
1 cup organic powdered sugar
1 TB vanilla extract

Directions:

Place your cans of coconut milk in the refrigerator for a minimum of 24 hours.  The longer the better.  So when you bring them home from the grocery store just tuck two into the ice box for when you need emergency whipped cream.

Also, place your bowl and whip into the freezer for at least 3 hours to chill.  I use my Kitchen Aid mixer with the balloon whip.

Once you take your bowl and whip out of the freezer and set up the mixer do not waste time.  You need to keep the equipment cold.  Open the cans at the bottom with a bottle opener to drain off the coconut water.  Save this for your smoothies!  Now open the top of the can all the way and scoop out the thick cream.

Start your mixer on low and move up 1 or 2 notches for speed until you get to moderate.  As it starts to whip and increase in volume, gradually add in the powdered sugar and vanilla.  Once it’s mixed and looks fluffy like whipped cream, it is!

Kale chips will make a convert of any green vegetable skeptic, and that includes kids.  There are a multitude of flavors you can make, all of which are incredibly easy.  The only catch is to make sure you keep your eye on the baking time, as their fragile nature tends to burn quickly.

Talk about a healthy snack! Kale is loaded with calcium (94mg. per 1C), making it great for healthy bones; preventing arthritis and osteoporosis. Its an excellent source of vitamins A and C (one cup =70% of RDA, great for immune system,) iron, magnesium and potassium.

And…nutritional yeast is a salty, almost ‘cheesy’ inactive yeast  in the form of flakes.  It is very high in vitamin B12, which makes it popular with vegetarians.  It helps control blood sugar, protects against liver cancer, and reduces triglycerides – which benefits healthy cholesterol.  You can find it at most health food stores, including Whole Foods.

Kale Chips

Make sure to thoroughly dry the leaves before seasoning.  I use a salad spinner.

1 bunch kale, de-stemmed and cut into 3-4″ pieces
2 tablespoons nutritional yeast
1/2 tablespoon apple cider vinegar
1/2 tablespoon organic tamari (wheat-free soy sauce)
1 tablespoon sesame oil

Photo

Mix the oil, apple cider vinegar, and tamari together until creamy. Add kale to the bowl and coat evenly. It may seem like you don’t have enough coating, but you don’t want the leaves to be soggy.

Place on a parchment lined baking sheet and cook at 350 degrees for about twenty minutes. Check on them halfway and move around to evenly bake, preventing the outer leaves from burning.

Do you have a favorite kale chip recipe?  Do share!

**And now, the envelope please…

This is part of our “Gluten Free OSCARS Progressive Dinner Party.”  We bring you recipes each day this week to inspire entertaining ideas during the big show!  Here’s the schedule:

Monday February 22 –  Shirley from gluten free easily sharing Veronica’s Pumpkin Soup

Tuesday February 23 – SEA from Book of Yum with appetizers inspired from the movie Avatar

Wednesday February 24 – Karen from Cook4Seasons and Diane from The WH.O.L.E. Gang using inspiration from Julie and Julia

Thursday February 25 -  A salmon spread by Alison from Sure Foods Living

Friday February 26 – And more appetizers with Ellen from I Am Gluten Free

>>Get ready for your OSCAR party by printing a ballot to share with your guests or for just your family!

This  post is part of Pennywise Platter Thursday and Friday Foodie Fix.

There is something so satisfying about a dish that combines sweet and savory.  It may be because I can’t make up my mind which is more desirable.  In this case I don’t have to choose – succulent prunes are married with tender chicken to make one of my favorite entrees, Chicken Marbella.

I first found this recipe in the “Silver Palate Cookbook,” which to this day has many go-to dishes for entertaining.  Then it was reintroduced in my chef class with an easier version that doesn’t require an overnight marinade.  The prunes are balanced nicely with salty capers and olives; and the vinegar provides a wonderful acidity.  I serve the chicken over polenta or whole wheat couscous alongside my winter standby, steamed broccoli.

Chicken Marbella – Serves 8-10

Ingredients
1 whole free-range chicken, cut into pieces
3 Tbs olive oil
1/2 cup dry sherry
1 cup red wine vinegar
salt and pepper, to taste
1 ½ TB unrefined organic sugar, Sucanat
1/4 cup fresh oregano, chopped
10 cloves garlic, pressed
1/3 cup capers, and some juice
1/2 cup green olives, sliced
1 ¼ cups dried organic pitted prunes
1/4 cup parsley, chopped

1 In a shallow dish combine: olive oil, sherry, red wine vinegar, salt, and sugar. Stir to dissolve salt and sugar. Stir in ¼ cup of the chopped oregano, garlic, capers and some of their juice, and olives. Taste and adjust if necessary. Cut each prune into three pieces and add to the dish with marinade. Add the chicken pieces and marinate for at least 30 minutes, turning once or twice.
2 Place the chicken and the marinade in a wide, heavy skillet and bring to a boil. Reduce heat to low and braise, covered, for 20 – 30 minutes, gently turning pieces halfway through.
3 When meat is tender and juices run clear, gently remove the chicken and place on a platter, tented with foil to keep warm.
4 Turn heat to high and reduce braising liquid until thickened. Pour sauce over the chicken, top with chopped parsley and serve.

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