Gluten Free Whoopie Pie

There is something enticing about sinking your teeth in a soft sandwich of gewy marshmallow between two delicious chocolate cookies. It's been on my mind for a couple of weeks and I finally made it for the kids.  I've only heard this kind of excitement a couple of times, mainly when opening gifts at Christmas!

However, these are in fact a healthier version of the kind you might find at some bake shops.  I used marshmallow roots and sucanat to make the marshmalllow cream, and the cookies are carob sponge cake.  So if you want to try it out for yourself, scroll down to the recipe and let me know how it goes.

Soapwart root (the one on the right) is the typical root used in Lebanon and many parts of the Middle East for making a dessert cream called Naatef served with these pistachio cookies.  The left one is the marshmallow root which you can easily find here at any health food store. A nice root to have on hand during cold and flu season for tea, also helps relieve respiratory infections and coughs.

Gluten Free Whoopie Pie

makes 18 cookies, 9 pies

1/4 cup brown rice flour

1/4 cup sweet rice flour

1/4 cup potato starch

1/4 cup carob powder (you can use cacao)

2 tbsp golden flax seed meal

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

3 eggs

3/4 cup Sucanat

1 tbsp vanilla

1/2 tsp orange oil

1/4 cup almond milk or rice milk 

1 tbsp sunflower seed butter, smooth

4 tbsp butter, ghee or coconut butter, melted

Sift all dry ingredients together, set aside.  In another bowl, place eggs, sugar, vanilla, oil, milk and seed butter over a pan of boiling water, and using a hand mixer, mix until well blended for 3-4 minutes. Remove from double boiler, add dry ingredients and mix well, add melted butter and mix.  Spoon in pie tray, half full.  Bake at 350˚F for 8-10 minutes, depending on your oven.  Remove and set aside to cool.

Marshmallow Cream

2 cups water

1/4 cup marshmallow root

1 cup Sucanat

1 tbsp cornstarch

1 packet of Gelatin

1 tbsp orange blossom water

Place the roots in water and bring to a boil. Reduce flame down to a simmer for 15 minutes.  Remove from heat and let the infusion cool a bit for 10 minutes, you should be left with about a cup of infused water.  Meanwhile, place the Sucanat and cornstarch in a food processor and pulse a few time to make a finer sugar.  It will help it melt in the infusion.

Strain 1/4 cup of the root infusion in a small cup and let the gelation bloom in it for a second.  Add the rest of the infusion after straining to the bowl of a stand mixer, add the gelatin to it, the blossom water and the sucanat.  Begin whisking at low speed first and slowly increase speed to maximum. The liquid will begin to foam and turn white.  Keep at it for several minutes until the cream is thick and at stiff peak.  

To assemble.  Pipe about 2 tablespoons (or more) on one side of the cookie and cover with another.  Can be refrigerated in an airtight container for 3 days.

Minty Avocado Dip

Hi guys.  Here's a quick recipe for a favorite snack of mine.  I add it to sandwiches, as a side with grilled meats and serves as my breakfast at times with some rice crackers. Healthy, filling and fast!

Save the avocado pits to be added to any smoothie you like.  It adds a nutty flavor and offers cancer-fighting, digestive and antioxidant health benefits.

I will be back soon with a lengthier post.  Enjoy your week everyone.

Minty Avocado Dip

4 avocados, ripe

1/2 cup fresh lemon juice

2 tbsp extra virgin olive oil

1 bunch cilantro, chopped fine

5 green onions, diced

1 tbsp dried mint (if store bought, you might need more)*

1 1/2 tsp sea salt

Slice avocado and dice in chunks. Place in mixing bowl. Mash slightly with fork. Add all other ingredients and mix.  Serve chilled.

*you could use fresh mint, but it will change the flavor slightly.

Fresh Chick Pea Salad with Freekeh

It's a delight when I find foods at the market that remind me of childhood.  Fresh chick peas were a favorite snack growing up.  My grandparents had heaps of these bushy plants growing around the house.  We would pile them up and gather all the cousins and friends around, and spend the afternoon snacking.  Oftentimes, my uncle would roast them over the fire and they were delicious that way too.

I put together this fresh chick pea salad for a friend the other day, using some soaked Freekeh (roasted green wheat) and freshly cut radish greens that another friend grows in her garden.  It's light and quick and I think you'll love it.  

Fresh Chick Pea Salad with Freekeh

1 cup fresh chick peas, shelled
1/3 cup freekeh
1 large tomato, diced
2 armenian cucumbers, sliced 
1 small bunch radish leaves (about 8-10 leaves), chopped
1/4 cup fresh mint, chopped
3 tbsp pine nuts, toasted
1 small shallot, diced
1/4 cup extra virgin olive oil
1/2 cup lemon, freshly juiced (reserve 2 tbsp on side)
1 tbsp artichoke spinach pesto (or regular pesto)
1 tsp sea salt
Freshly Ground Pepper
Sheep Milk Feta for sprinkling (optional)

Rinse the freekeh, then soak for an hour in filtered water with the 2 tbsp lemon juice. Drain and reserve.
Place all prepped ingredients in a mixing bowl. Add freekeh. In a small bowl, whisk the oil, lemon juice, pesto and salt until well blended.  Drizzle over the salad and toss lightly. Top with sheep's cheese if desired.

Cranberry Pumpkin Cake

Life has generally been a bit frantic on this side.  I feel I'm at a crossroad and different paths are presenting themselves to me.  I've been exploring for a while, and now feel the push to decide.  Or I'll be thrown into it, as the Universe has a way of putting us in the right spot.  So what do I do when I have a lot of my mind?  I bake, cook, experiment and play with food.

It's Fall'ish weather here and what else to anchor this feeling but with the aromas of pumpkin and spices.  This is a gluten free variation to my mom's Cranberry and Pumpkin cake.  This variation is not as sweet.  I've been using coconut sugar in baking now which gives a milder sweetness and is very delicious.  It's also healthier than regular sugar and rich in nutrients.

Cranberry and Pumpkin Cake

1/2 cup brown rice flour
1/2 cup potato starch
1/4 cup sweet rice flour
1/4 cup cornstarch
2 tbsp flax seed meal
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger powder
1/4 tsp nutmeg, freshly grated
3/4 tsp sea salt
3 eggs
1/2 cup pumpkin purée
1 1/2 cups coconut sugar (or sugar cane if you prefer)
1/2 cup grape seed oil (or other oil preference)
1/4 cup orange juice
1/2 cup fresh or frozen cranberries
1/4 cup almond slices

Preheat oven to 350˚F.
Sift all dry ingredients together and set aside.  Over a double boiler, using a handheld mixer, blend the eggs, pumpkin, sugar, OJ, and oil.  Bring the mixture to around 115˚-120˚F or until it becomes creamy  and pale (that will take around 3 minutes).  Remove bowl, and pour in the dry mixture.  Stir in gently mixing at low speed first. Mix until batter is well blended.  Stir in cranberries. Brush an 8.5" cake pan with some oil and pour batter. The batter will be a bit runnier than cake batter using wheat flour. Top with the almond slices.  Bake for about 45 minutes or until a tester comes out clean.
Top with a dusting of cinnamon sugar, mascarpone maple frosting or any of your favorite.

Breakfast Two Ways

I'm a morning person, for sure.  Two years ago, I used to run downstairs as early as I can, before the kids are awake to sneak myself a quiet cup of coffee.  Today, I'm coffee-free and I still love the mornings.  I found other more fun things to do instead, like going to the farmer's market real early, playing in the kitchen, or just simply being still with some brown rice pudding catching up on reading materials.  Every time I make this pudding, the scene from "My Cousin Vinny" comes to mind, where Vinny is in the courtroom talking about the grits!  "No self-respecting southerner uses instant grits ...".  Don't fear guys, this pudding doesn't take that long to make.

My daughter's favorite breakfast, however, are these banana-stuffed pancakes with a touch of agave and berries.  Sometimes, she likes to spread a layer of homemade almond butter topped with another layer of apple butter.  They're fluffy and chock-full of soft gooey banana!  Sometimes, we use these poached pears as the topping and the sauce to drizzle over the pancakes.  

 Brown Rice Banana Pancakes


1/4 cup brown rice flour
1/4 cup sweet rice flour
2 tbsp potato starch
1 tbsp golden flax meal
3/4 tsp baking powder
1/4 tsp sea salt
2 tbsp apple sauce
1/4 cup rice milk (you can replace with any milk, adjust quantity as needed)
2 eggs, whisked
1 tbsp almond butter (you can replace with any nut butter or seed butter)
1 tbsp agave nectar or coconut nectar
1 banana, peeled and diced small


Place all dry ingredients in a bowl, whisk to blend.  Add eggs, milk, nut or seed butter and apple sauce.  Whisk until well blended and smooth. Add banana pieces.  Warm griddle to 350˚F. Pour to desired size.  Serve with berries, nut butters, poached fruits, etc. 


Brown Rice Pudding with Roasted nuts and Cranberries


1 cup brown rice meal
5 cup filtered water
2 tbsp orange blossom water
Pinch of Sea Salt
1/2 cup apple juice-sweetened dried cranberries
1/2 cup almond slices, roasted
Any of your favorite nuts and seeds or dried fruits can be added.  go crazy!


Place the rice meal and water in a pot on the medium heat. Bring to a boil and reduce to simmer. With occasional stirring, let simmer until water has been absorbed and mixture thickens slightly, about 10 minutes. Stir in the cranberries at this point and keep stirring off and on for another 5 minutes. Stir in a pinch of salt and the orange blossom water, and serve warm with the topping of your choice. 

Popcorn Sea Bass

A visit to the Farmer's Market on the weekend is somewhat of a habit I developed back when I lived in Santa Monica.  I mean who can resist an organic market packed with delightful California fruits and veggies steps from the ocean?!.  These days, however, I venture to our year-round market in Raleigh and it is just as exciting.

On the way back, I asked the kids what they wanted for lunch and they unanimously replied: "Popcorn fish".  Great I thought, these are super easy and fast, coupled with a salad and fruits will keep their little tummies happy.

Popcorn Sea Bass

Batter

1/4 cup brown rice flour

3 tbsp unsweetened shredded coconut

3 tbsp sweet rice flour

1 tbsp golden flax meal

1 tbsp apple fiber (if not available replace with 1/2 tsp agave)

3/4 tsp baking powder

1/2 tsp sea salt

1 tsp dried oregano

1 tsp dried thyme

1/4 tsp ginger powder

1/8 tsp garlic powder

Pepper to taste

2/3 to 1/2 cup filtered water

Place all ingredients in a bowl with the exception of the coconut. Whisk 2/3 cup of water until blended, add the rest if needed to yield a thick batter. Add coconut just before usage otherwise it absorbs all the moisture and makes the batter too thick. If that happens, just add a little more water. By preventing the coconut shreds from absorbing so much water, they will crisp up and offer more crunch.

To prepare the sea bass.  Cut a 1/2 lb filet into bite size pieces, sprinkle with salt and pepper, then drop in the batter.  Heat about a 1/2 inch of grape seed oil in a pan on medium heat. When oil is ready, carefully place the pieces in the oil using chopsticks or your fingers.  Fry briefly on one side, then turn. Remove to a paper towel lined plate.

Serve with tartar sauce or any of your favorite sauces.

This batter works well with chicken as well as asparagus and zucchini.

Do you know what your food is eating?

Many of us visit Farmer Markets regularly, enjoy the colorful bounty displayed along the aisles, and sample our way through the stalls.   There's always an element of excitement and wonder as we walk through.  It's a happy time when we feel connected with our foods and believe in the nourishment it will provide our bodies. There's an intrinsic feeling that we're doing something good for ourselves.
But do you wonder about what your food is being fed?

A few weeks ago, I woke up on a Saturday morning, made my way to the kitchen to begin breakfast when I realized we were out of eggs.  I had forgotten to pick up eggs from my friend Deborah.  Her eggs are hands down the best tasting I've had.  Friends and family that have tasted them still talk about the flavor.  I buy most of the eggs her hens produce and share them with everyone.
Well that Saturday, I had none.  My only option was to go to the neighborhood Farmer Market and get a few to go through the weekend.
I was happy to find an egg stand.  During my conversation with the farmer, I asked (as I usually do) about what the hens eat.  The farmer boastfully explained in detail about the feed and that she only feeds her hens a diet of Monsanto soy meal feed, and went on to explain that this soy is genetically modified to include Roundup and how that preserves the grain from disease, etc.   I think she stopped explaining once she realized my face was turning all shades of shock!  At that point, I had to return the eggs back to her and explain that Roundup is not part of our ingredient list.  Then just made my way to the Whole Foods.

Even after weeks of this incident, I still cringe at the idea!  The fact is that this is going on all across the food supply.  The feed of all animals is laced with arsenic, chemicals, hormones, and all kinds of ingredients that would make any living thing get sick.   What would a chicken filet provide you having lived on Roundup? or any other chemical?  Yes, you'd be getting a healthy dose of those chemicals in your body.
"YOU ARE WHAT YOU EAT" has never been more poignant!  Over time and exposure, the body would eventually accumulate amount of chemicals it cannot handle.  This is where we are today.  Look around you to find people suffering from all kinds of ailments.  These have been labeled "lifestyle diseases".  Such a catchy name for a system that is so broken from its so-called nourishment.

I'm elated to see so many cleaning up their diet, getting a real interest and commitment to their food and health.  A few days ago Maryland signed a ban against arsenic in chicken feed.  What a feat!  Each one of us can affect our immediate circle and each one counts.  I am asked on a daily basis from moms about what steps they can take to begin this process.  Cleaning up the family diet is not an easy task, but the pay off is exponential.  In fact, I believe that the majority have forgotten what a true state of health feels like.  Most are living with a plethora of ailments (inflammation, migraines, joint issues, random pains) thinking this is part of growing up.   Well allow me to tell you, it is NOT.  It is only the consequences of malnutrition, deficiencies, broken down bodily functions due to contaminated food.  When children at the age of 6 are diagnosed with diabetes and cirrhosis of the liver, it is a sure sign of failure.

What can you do?  Start small.  Ask questions from your food suppliers, and refuse to buy dirty contaminated food.  We underestimate our purchasing power.  If enough people refuse to buy the eggs from the earlier story, I am certain the farmer will discontinue using that particular feed and clean up the diet.  I've included a simple guide that will give you a great start. Today's post comes with homework :) I'll take your comments and ideas.  I wish you Happy Foraging!

Guide to kickstart "Back to Basics"
- NO artificial flavors, colors, preservatives
- NO High Fructose Corn Syrup
- NO Hormones and Antibiotics
- NO Artificial Sweeteners
- NO Bleached flours, sugars
- NO Artificial Fats, Partially-Hydrogenated or Fully Hydrogenated Fats
- NO Chemicals of any kind

Greens and Brown Rice with Roasted Almonds

A trip to the Farmer's Market is necessary to wet the appetite and juice creativity.  I don't know if that applies to everyone but certainly true for a foodie.  Shopping for food is the most joyful shopping I do, I could spend hours.  As for the Farmer's Market, it's no exception.  However, I avoid it on the weekend because it's crazy.  The week was too busy, so we decided to go really early today, before everyone stormed the stalls.  While I picked the produce, the kids were savoring juicy strawberries and blueberries.  Their appetite is peaked when we're out!  I can practically convince them to try anything.

Meanwhile, I've been dreaming of mustard greens for about a week, can't explain why.  I found some beautiful ones today and had a plan for it as soon as I got home.  It is a simple recipe that I make often with kale.  The mustard greens, I thought, would give it a nice kick.  I will let you be the judge.

 This recipe is fairly simple and as with all my recipes also versatile.  The medium in this case can be changed (Quinoa, Buckwheat, or 'long grain' White Rice) and the vegetables can also be changed.  As I said earlier, kale works really well here, but don't limit yourself.  Swiss chard, spinach work well also. Any kind of zucchini can work too.   The sky is the limit.  This is a good recipe to use up your leftover veggies from the fridge.  And in the case of a protein, shrimp, chicken, lamb all work wonderfully.  For lunch today, I added some herb meatballs.

Greens and Brown Rice with Roasted Almonds


For the Rice
2.5 cups Brown Rice ( I use Golden Rose variety)
5 cups filtered water


In a heavy bottom pot, wash the rice, and drain well.  Over medium heat, stir the rice grains around to toast a little prior to adding the water, about 2 or 3 minutes.  Add the water, bring to a simmer, then cover and let cook gently.  Check the grain after 20 minutes and add water if needed.
Once the grain is cooked and the water evaporated, turn off heat and set aside.


If using a rice cooker, place the rice in the pot of the cooker and follow instructions and levels of recommended water.


For the remainder of the dish
1 lb mustard greens, washed and chopped
1 bunch scallions, washed and chopped
4 zucchinis, sliced in half moons
3 tbsp Extra Virgin Olive Oil
1/2 cup sliced almonds
1 1/2 tsp sea salt  (adjust to taste)
1 tsp dried mint
1 1/2 tsp ground coriander
3 tsp fresh lemon juice


In another pot, heat olive oil, add sliced zucchini, and mustard greens.  Saute lightly.  Add the cooked rice, with the spices, lemon juice and salt.  Toss gently over low heat until well mixed.  Taste and adjust seasoning.  Sprinkle the almonds and scallion and toss again lightly.  Serve hot.

Green Energy Smoothie

A beautiful Spring day in the South calls for a not-so-average breakfast.  A nutrient-dense delicious smoothie that can keep you running all day, not to mention full and satisfied.  This has been my breakfast for the last week while traveling.  With variations along the way to keep my taste buds stimulated, I can see a addiction on the way.  Not bad for a habit!

Another snack that is a staple here is soaked almonds.  Just soak raw organic almonds in filtered water in the fridge for at least four hours, then peel and enjoy.  They're pretty close to fresh almonds - my absolute favorite kind of almond (dipped in salt).  If you live close to a mediterranean market, you will find this middle easter delight in the Spring time.  When I lived in L.A., I found it all over Persian/Mediterranean markets.  A must try if you haven't already.

Green Energy Smoothie
makes 3 cups


3/4 cup pure pear juice (unsweetened)
1/4 cup filtered water
1 apple, sliced
1 black plum, pitted and sliced
2 cups kale, washed and chopped
1 peach, peeled and sliced (when not in season use organic frozen peached)
1/2 cup hydrated, peeled almonds
1 spring mint
1 tbsp lemon juice
2 teaspoons spirulina
2 dropper chlorophyll concentrate (optional)

Place all ingredients in a heavy duty blender and blend until liquified.  Serve and enjoy!

Rainbow Trout with a Rustic Herb Sauce

Anytime I prepare whole fish, thoughts of platters of crispy-skinned sardines and red mullet (or Sultan Ibrahim as it's called in Lebanon) flood my vision.  It was my favorite way to eat fish growing up - crispy fish, lemon to squeeze and a garlicky tahini sauce!!

Today, we're not making those, but another seriously yummy and super easy recipe.  It was inspired by a TV show called "Under the Sun", where the host visits these gorgeous rustic villages and towns all over the world, talking to farmers about organic and sustainable farming.  Great show! 

I had a bunch of herbs at hand and a couple of fresh trouts. And Voilà, lunch was ready in no time.

  

 Roasted Rainbow Trout with a Rustic Herb Sauce


2 Rainbow Trouts or the fish of your choice
Sea Salt
Olive Oil
Lemon 


Clean the fish if needed, sprinkle with salt and olive oil. Slice the lemon into thing circles and place about 2 or 3 slices inside each fish.  Place on a baking sheet and roast in a preheated over at 400˚F for 15 minutes (depending on the size of the fish).


Rustic Herb Sauce
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1/2 cup roughly chopped herbs (I used rosemary, oregano, thyme, basil and mint)
2 green onions, diced (green part only)
2 tbsp capers, roughly chopped

1/4 tsp sea salt (adjust to taste)
Freshly ground pepper to taste


In a bowl, whisk the oil and lemon juice and then stir everything in.  Drizzle liberally over fish and enjoy!