One of my favorite desserts of all time is Sticky Toffee Pudding. The first time I had it was in Galway, Ireland. But once I developed a taste for it, I had it every chance I could get, which considering where I live, is not very often, and since I had to stop eating gluten, not at all! To my good fortune, this has all recently changed!

For those of you who have not been bewitched by this amazing treat, I’ll give you a run-down of what it actually is. What it is not, is a pudding in the American sense of the word, but a tender, moist cake- a true pudding in the British sense of the word.

Now everyone knows that British/ Scottish/ Irish cuisine does not get its due credit in the world of gastronomy. In fact it is often looked down upon. But there is really no need for it – if you actually have the good fortune to try it first hand, I guarantee you will find much to write home about. The foods of these small northern European islands are quite good, lots of fresh vegetables, wild game, wonderful sausages and unexpectedly – dessert. I fell in love with the desserts when I traveled to Ireland and Scotland- cranachan, treacle pudding, Victoria sponge, custards and of course the queen of them all, Sticky Toffee Pudding (that’s why it is all in Caps, it is that good!).

Sticky Toffee Pudding is a moist, rich cake made with dates (sometimes prunes) and topped with a wonderful toffee sauce. Many times puddings are served with a topping of thin custard, like crème anglaise. I have seen Sticky Toffee Pudding served with both together. There is some mystery to the origins of this special dessert, some say it was developed in the south of England, and others say it was being served and enjoyed in Aberdeenshire, Scotland many years before if became popular in England. I think we should give this one to the Scots. I mean the English have laid claim to much that has belonged to the Scots these many long years, and why quibble over a dessert?

I digress, so for Burns Night I was looking for a festive dessert and I remembered Sticky Toffee Pudding. I started by searching on line for gluten-free recipes. I found a few, but none of them alone felt like it was going to yield a classic. So I forged out on my own. I must say that the one ingredient that makes the recipe is Lyle’s Golden Syrup - cane sugar syrup that has been made the same way for over 125 years (and another Scottish invention!) and a good substitute for evil corn syrup. Once I tasted it, I knew that it was this beautiful amber syrup that really lends the magical element that makes a classic Sticky Toffee Pudding taste.

So if you are gluten-free and want to try a new delicious and simple to prepare dessert, or are already a lover of Sticky Toffee Pudding, you will love this recipe! It was a huge hit at our Burns Supper!

INGREDIENTS:
1 cup of organic chopped dates
1 ¼ cup water
1TBS pure vanilla extract
2 TBS whiskey
1 cup gluten free flour mix
1 cup almond flour/meal
¼ cup arrowroot
2 tsp baking soda
Pinch of salt
¼ cup softened butter
¼ cup Greek yogurt
2 eggs
¼ cup Lyle’s Golden Syrup
2 cups heavy cream
¼ cup Lyle’s Golden syrup
¼ cup coconut palm sugar

METHOD:
Preheat oven to 325 F
Simmer chopped dates in water for about 10 minutes. Drain the dates and place into a food processor, add the vanilla and whiskey and pulse a few times, until you have a chunky paste.
In a separate bowl whisk dry ingredients together: GF flour mix, almond flour, salt, and baking soda.
In another small bowl, beat together the butter, yogurt and eggs. Then combine all the dry and wet ingredients together and add ¼ cup of Lyle’s while mixing.

I used a muffin tin to bake my puddings, but you could use ramekins or a large baking dish to make a large pudding (cooking times will vary). I filled my muffin tin to the top with the batter – creating a large muffin sized pudding.
Bake for 20-25 minutes. In the meantime you can make the toffee sauce. Just heat the heavy cream, sugar and Lyle’s until it boils, then lower heat and simmer for about 10 minutes, while stirring often.
*Tip: Since I wanted to serve my puddings warm, but make them ahead of time, I made them, and then baked them for 10 minutes. Then I took them out of the oven. When I was ready to serve dessert later that night, I popped them back in the oven for another 10 minutes while I made the sauce!
Serve warm, serves 6.

Today I am truly excited to share with you a guest post from one of my favorite bloggers Rosa, from Rosa’s Yummy Yums. It is a unique and seasonal Potato Salad, a wonderful unconventional addition to your Thanksgiving table! I am a huge fan of potatoes and I adore this recipe. Just look at the beautiful photos.

If you are a food blogger, I am sure you know Rosa. Whenever I am visiting blogs, her comments are always within the first three. She happens to be a very talented lady and so I imagine she has super powers that allow her to be on all blogs at once spreading encouragement to bloggers throughout the blogosphere.  If you don’t already know Rosa and her aptly named blog, go on over there and check her out!

I have been following Rosa’s blog for many years now, since I became a food blogger, actually (her blog has been around a lot longer than mine). Her creative, vibrant and flavorful recipes have always kept me coming back for more and inspired me as a budding blogger. In fact her participation in the Daring Bakers and the beautiful things she made, prompted me to sign up and bake with them for a few years, too! Rosa is not afraid of flavor, spice or color in her dishes and there is always a side of pizazz to go with it! Clearly I admire her.

Besides kitchen creativity, Rosa is also well known for her amazing photography, not only of food, but also the countryside of Geneva, Switzerland where she lives. Besides food we share a love of all things Scandinavian, genealogy and nature. I would love to go visit her someday, and taste some of her amazing recipes, cooked by Rosa herself.  So here’s Rosa!

I have known the lovely Jenn Campus for quite a while now and have been visiting “The Leftover Queen” since its launching in 2007. During all those years I have followed her adventures striving towards the goals of sustainability, preparing traditional foods and seasonal feasting, and have admired her courage when she moved to Northern Vermont in order to live out her dream and become self-sufficient (growing her own vegetables as well as raising her own animals).

So, the day Jenn asked me to write a guest post for her there was no way I was going to refuse her generous offer as I hold her ideas (ideals) in esteem, envy her countryside lifestyle and share similar visions with this captivating young lady who is extremely knowlegeable reagarding all things linked to Nature and homesteading. It is a real honor for me to be invited into her awesome space.

As she advocates healthy eating and enjoys creating culinary delights based on simplicity as well as everyday foods that can be traced locally and respect the earth’s cycles, I thought that it would be a brilliant idea to invent a potato salad which could be adapted according to what’s on the stalls of your regional farmers markets and savored as a fulfilling main course that can stand alone.

I have always been an immense fan of spuds and worshipped them because they are marvelously versatile, nourishing and delicious. There are so many varieties available and an astonishing number of amazing dishes can be made with them. Without a doubt, it is the king of vegetables.

Other ingredients I very much idolize and venerate are tahini, peppers, nuts, paprika and mustard. They literally make my world turn and I cannot imagine my extraordinarily well-stocked pantry and fridge being devoid of them (of course, I buy bell peppers solely from July to October).

Good food and good eating aren’t a class thing – anyone can eat good food on any budget as long as they know how to cook.

– Jamie Oliver

Thanks to my immense collection of condiments, herbs and spices (it is an addiction), my cuisine is intensely savory, makes good use of seasonings hailing from all over the world, is highly inventive, ecclectic and can be described as “fusion”, yet those are not the only aspects which characterizes it. Budget-friendliness is also an integral part of my style of cooking as I only have an acutely limited amount of resources I can spend on groceries every month. This forces me to juggle like crazy and find ways of getting more for less. It means that I never eat meat or fish more than once a week (generally lower cuts or bargain spicimens) and have to manage my larder intelligently.

Nonetheless, being restricted money-wise and following good existence habits doesn’t obligatorily mean that you have to eat like an austere monk on a strict diet, a New Age prophet living on love and fresh air nor restrain your kitchen activity and stop concocting exciting meals. Quite the contrary. It is indeed absolutely possible to count your pennies as well as satisfy your body and soul simultaneously with refined and tasty grub (please read my article “13 ways to eat on a budget and improve your health at the same time” that was published on The Rambling Epicure).

“I don’t know what folks are going to do,” she said “because they don’t know how to be poor.”

- Marilyn, http://culinate.com

I strongly believe that in this period of global financial crisis, more people should be concerned about learning how to survive hard times and to reduce their consumption costs by being more aware of what can be done in order not to throw their dollars/Euros/Francs out of the window, yet without compromising on the nutritional quality the of their dinners and on self-indulgence. Our ancestors were forced to find methods to get through dearth, so there we should maybe start learning from them as their teachings could prove useful in the future – the impacts this behavior has on our environment are either not negligible…

So, the harmoniously tasting (sweet, sour, salty & hot), quirky, colorful and elegant “Tahini, Pomegranate And Coriander Potato Salad” I am presenting here today englobes all of those aspects. It provides cheap nourishment, incredible gustative pleasure and is well-balanced, especially if paired with proteins such as fish, meat or eggs.

Most potato salads contain mayonnaise and, although I have nothing against this practice (I am a big fan of the homemade version), I preferred to whip up a dressing with sesame paste which offers a similar creaminess than its calorific counterpart, but is a lot less fattening and adds a delightful nuttiness to the whole dish. Then, for more color, crunch and sweetness I incorporated a grated carrot, a handful pomegranate seeds and a thinly sliced red bell-pepper (see comments for more info), and for extra gusto and dimension I used plump walnuts, sweet German mustard (or “Weisswurstsenf“), pimentón, finely chopped leftover smoked ham and fresh coriander.

The result was electrifying and even my boyfriend who is not the biggest fan of potatoes in their boiled form was impressed by my invention and had seconds, and even thirds. As a matter of fact, the salad disappeared as fastly as it arrived on the table!

I  hope that you’ll be blown away by this “Tahini, Pomegranate And Coriander Potato Salad“as much as we did and wish to thank all of Jenn’s readers for having taken a moment to read me as well as to express my gratitute to my kind host for inviting me on her platform…

~ Tahini, Pomegranate And Coriander Potato Salad ~
Recipe by Rosa Mayland at “Rosa’s Yummy Yums”, November 2011.

Serves 2-3 people.

Ingredients For The “Salad”:
750g Small firm potatoes
1 Medium Carrot, coarsely grated
1 Red bell pepper, cubed (see comments)
1 Medium red onion, cut into thin rings
30-40g Smoked ham, finely chopped
50g Walnuts, coarsely chopped
A big handful (or to taste) pomegranate seeds
Fresh coriander, chopped, to taste
Ingredients For The “Dressing”:
3 Tbs Tahini
3 Tbs Milk
1 Tbs Water (or more if the dressing is too thick)
1 Tbs Malt vinegar
1 Tbs German sweet mustard (or French old-fashioned mustard)
1 Tbs Olive oil
1 Tsp Horseradish cream sauce
1 Tsp Worcestershire sauce
1/2 Tsp Sugar
1/3 Tsp Smoked paprika
1/4 Tsp Onion powder
Salt, to taste
Pepper, to taste

Directions For The “Dressing”:
1. Mix all the ingredients together, until you get a thickish mayonnaise-like sauce.
Directions For The “Salad”:
2. Cook the potatoes in water until tender. Drain them and let them cool until tepid, then cut them in two, lengthwise.
3. Delicately mix all the ingredients together and add the sauce.
4. Serve and decorate with a little extra coriander.

Comments:
I used small Charlotte potatoes, but you can also use waxy potatoes such as Désirée, Nicola, Bintje or Kipfler that are perfect for making salad.
I made this recipe when bell peppers were still in season. As they are now out of season, I recommend you to replace them by either 1 1/3 cup fresh muscade pumpkin cut into small cubes or thin matchsticks, raw betroot cut into thin matchsticks or finely shredded Brussel sprouts.
If you wish, you can substitute the walnuts with any nut of your choice.

Serving suggestions:
Serve alone as main course or accompanied with smoked fish (salmon or mackerel), rollmops, small shrimps, cold meat or hardboiled eggs.

Every year, I tell myself I should challenge myself and enter some recipe contests. There is nothing I enjoy more than spending a day, or more a week testing recipes in my kitchen. I see so many of my fellow food bloggers entering all kinds of cooking challenges, and it looks like so much fun! But I always find an excuse not to do it, usually it relates to not having time to test recipes in the kitchen. Last year, my friend Aggie, from Aggie’s Kitchen was part of the Every Day Chef Challenge created by Pacific Natural Foods. So this past weekend, I spent all day Sunday creating two recipes for the Every Day Chef Challenge!

The nice thing about Pacific, is that they have all natural, preservative free, some organic and some free range meat broths in their offerings. So it is a good brand for people who are moving over to healthier ways of eating, but still like the convenience of store bought stocks, broths and milk alternatives.

I entered two recipes, this dessert is based on the Coconut Milk Panna Cotta Parfaits I made a few weeks ago. They were such a hit at our dinner party, and I had so much fun making them, I wanted to try some other flavor combinations. Plus, everyone loves a dessert made from pumpkin over the holidays and I wanted to create a pumpkin pie alternative for people who might be facing a family or group dinner where guests might have food allergies. This dessert is delicious, dairy, gluten, soy and refined sugar free. If you skip the graham cracker layer, you can also make it grain free. But this is perfectly delicious for those not suffering from allergies as well! My husband loved them, and he doesn’t even like pumpkin!

Here is a link to the recipe! I feel really weird about self-promotion…but here I go. If you like it, please vote for it on The Every Day Chef  Challenge website! You don’t have to register to vote or anything, just check out the recipe, and vote!  AND, you can vote for it every day, up until November 14th.  I would very much like to win a kitchen aid mixer. Something that I have been dreaming about adding to my appliances for years. If you really love the recipe, please feel free to share the link on your social media outlets. Thanks so much for supporting this blog!

Today I am really excited to share with you this perfect autumn dessert that I was inspired to create for a dinner party recently. It features preserved fruits and is sweetened with maple. This cute dessert is perfect to take with you to any upcoming holiday celebration, whether you are celebrating Autumn, Harvest Season, Halloween, Samhain, Thanksgiving, etc.

Made in small mason jars, not only is this dessert rustic chic, but highly portable! Just screw the lid on and you are good to go! It is also a great dessert for groups since it is allergen friendly, as it is dairy, egg, refined sugar and gluten free. If you experiment by using agar-agar, it is also vegetarian and vegan friendly. You can also play with the flavors by using different sweeteners, like raw honey or stevia and by using different spices and various types of preserved fruit. If you don’t have preserved fruit, a small layer of homemade jam would be perfect, or how about some sweetened pumpkin puree and topped with crumbled candied nuts?

The most important thing about this dessert is that it tastes delicious, it is luscious, creamy and dreamy, not too sweet but easily satisfying those with a sweet tooth and you can play so much with the basic recipe to make it your own. It is so versatile that you can make it for more than one celebration by making it several different ways! So whip some up today and enjoy this beautiful harvest season!

INGREDIENTS:

2 ½ cups canned coconut milk (regular, not lite) – I use Native Harvest because they have BPA-free cans
¼ cup 100% pure maple syrup
1 tsp pure vanilla extract
¼ tsp of cinnamon or crushed cardamom (or a combination!)
¼ cup water
1 ½ teaspoons unflavored gelatin
1 pint of preserved fruit – I used plums from last year’s larder
2 or 3 gluten free cookies – I used some leftover pfeffernusse shortbread (use nuts to make the dessert grain free)

METHOD:

Pour the coconut milk into a small pan and heat on the lowest setting until small bubbles form on the edges of the pan. In the meantime, in a small bowl pour a quarter cup of water and add the gelatin, whisking briskly until thoroughly combined. Set aside until the coconut milk has started to bubble, add maple syrup, vanilla extract and spices to the coconut milk once it has started to bubble slightly.

Remove the coconut mixture from the heat and add a quarter cup of it to the gelatin whisking briskly to incorporate, making sure there are no lumps. Add this back to the pan with the rest of the coconut milk, whisk to combine and then remove pan from heat.

Using ½ pint mason jars, place some preserved fruit on the bottom of the jar, then cover with some of the coconut milk mixture. You will be doing this layering one more time, so make sure to save enough. I just eyeballed it. Put the rest of the coconut milk mixture back on the stove on the lowest heat possible. You want to make sure that it doesn’t cool all the way and start to congeal, so using a whisk stir once in a while.

Put the mason jars in the freezer for about 30-40 minutes, until softly set. Remove from freezer and let the jars come to room temperature (ish). You want to make sure that you aren’t adding hot liquid to frozen glass, as this will cause the glass to break. Then add another layer of preserved fruit, and then the rest of the coconut milk mixture, add another layer of preserved fruit and then crush some cookies on top and put in the fridge for about 2 hours until top layer sets. Keep in the refrigerator until it is time to serve. Serves 6

I hope you all are enjoying this series of guest posts by some of my favorite food bloggers! I know I am.

This next edition is written by a great friend of mine, and one of the few blogging friends I have been able to actually meet in person – Peter Georgakopoulos from Souvlaki for the Soul. Isn’t that the coolest blog name? Not only is the blog name so inventive, but the recipes he posts are absolutely mouthwatering. Greek is one of my favorite cuisines, and Peter, although born and raised in Sydney, Australia, is of Greek descent, and this shows in his delicious food! He uses simple, fresh and delicious ingredients to their fullest potential, and more often than not, they include the flavors of Greece, including old favorites. Not only is the food divine, but the photography and food styling really bring his recipes to life.

I just love Peter, and really can’t say enough about what he offers on his blog, so if you haven’t already been to Peter’s blog, you need to get on over there! So now, I will let Peter take it away! THANK YOU PETER!

First off, let me begin by saying that I am very honoured and proud to be a guest blogger here at the Leftover Queen. I’ve “known” Jenn and Roberto from the blogging world and have actually met them in real life too. Their food philosophies and passion for everything about it is infectious. They are truly a great example of people who believe and follow their dreams.

When Jenn asked me if I was keen to do a guest post I said “yes” straight away. My mind went to cooking up something Greek (of course) plus I wanted it to be healthy. I thought about all those hours they put in to running their farm-from herding the goats, looking after the chooks, planting vegetables and making cheese. This is serious hardcore work that requires some energy! So I came up with the idea of creating some natural “energy bars” known as pasteli.

Pasteli is Greece’s version of the sesame bar. Traditionally it is made with sesame seeds and honey and sometimes has nuts mixed through it. Once it sets, it becomes this chewy, irresistible, almost addictive snack. When I was growing up, I always looked forward to the “care packages” we got from Greece and they almost always had pasteli included in them. I must admit, I had a love/hate relationship with this all natural energy bar. I loved it’s taste (cause I adore sesame seeds) but hated the way it sort of got stuck in your teeth! Nevertheless, I still munched on them with great abandon.

For today’s recipe (which I adapted from Elly’s blog here ) I played around with this concept by adding some black sesame seeds, pumpkin seeds and pistachios. If you can get hold of some Greek thyme honey it would make this recipe just about perfect, if not any honey will do. It’s as simple as toasting the seeds in a hot pan, adding in your warmed honey, letting it cook for a few minutes and voila! You have nature’s perfect marriage. Feel free to add any kind of nuts you like as well. I’ve made my pasteli a little thicker as I wanted them to look like energy bars but traditionally it is much thinner. If you want them thinner use a larger baking pan. Also, if you prefer a “crisper” i.e.”jaw breaking” pasteli you may wish to add some sugar ( I wouldn’t add more than 50 grams).

Munch on these during the day as a healthy snack between meals, pop them in your kids lunch boxes or serve them up with a cup of Greek coffee. Whatever you do just make these! Thank you Jenn-hope you guys like these.

I really wish I had a Norwegian recipe to post today. I have been really saddened by the tragic events in Oslo on Friday. As many of my readers know, I spent a year in Norway as an exchange student, in between high school and college, and I have very fond and vivid memories of my life there. The people, culture and independent spirit of Norway all have a very special place in my heart. I formed many long lasting friendships that year and still have many good friends and loved ones that live there, and a lot of them currently reside in Oslo. So  Friday and Saturday were scary days waiting to hear from everyone.

Photo Courtesy

JEG ELSKER NORGE!

I have been comforted these past few days by these words by Prime Minister Jens Stoltenberg:

“You will not destroy us. You will not destroy our democracy, or our commitment to a better world. We are a small country nation, but a proud nation. No one shall bomb us to silence, no one shall shoot us to silence, no one shall scare us out of being Norway. We must never stop standing up for our values. We must show that the Norwegian society can stand up to these testing times. We must show humanity, but not naivety.”

I keep reading this over and over and praying for the truth in those words. As an American, experiencing 9/11 and seeing the aftermath of such events and in many ways the loss of our many freedoms and our independent spirit, I can only hope that the Norwegians will keep that alive.

Although I know this does nothing, other than feebly lend support and love to my Norwegian friends and Norwegians all over the world, you can check out some of my Norwegian and Scandinavian inspired recipes from the past. Comfort food really is a comfort and can aid in feeding our spirit during trying times.

I spent all of Friday sweating over steamy vats of curds and whey and fluffing cheese curds at The Cellars at Jasper Hill – that is something for another post though…so when I got home that night, I hadn’t heard anything about what was going on in Norway. One of my best friends lives in Oslo, and so Roberto really was worried about telling me what had happened, but luckily she had posted on my facebook wall that everything was OK, and like a lot of other Norwegians, she and her husband were out of the country on holiday.

So in lieu of posting a Norwegian recipe, I am going to post about making homemade Nutella, because the first time I ever tasted Nutella it was in Norway. The first time I had it, I thought it was a Norwegian invention, and I was hooked! When I returned to the US, after my year in Norway, I was lucky to be able to find it in the grocery stores here, and so it has always been a staple in my house. Then I married an Italian (Italy is the actual birthplace of Nutella) and we just always had a jar in the pantry…until we noticed the ingredient profile had changed and it now included soy lecithin and vanillin – artificial vanilla …so we stopped buying it. We have found and tried several organic and more healthy versions, but they never really tasted that good, and were expensive.

In comes The Spunky Coconut blog. I am an avid fan of both the blog and the cookbook – The Spunky Coconut has really changed my life in a lot of ways, her baked goods are all gluten and grain free and don’t contain weird fillers and gums, like a lot of gluten-free baked goods do. I have tried several of her recipes, and they have all been fantastic – perfect taste and texture every time – and they don’t require any tweaking, which makes my life so easy!

So when she posted a recipe for homemade Nutella on her blog, I felt like our prayers had been answered – especially for Roberto.

The only thing I changed about the recipe was by adding a bit of maple syrup at the end to taste. Roberto, the official taste tester felt that it wasn’t sweet enough. I probably ended up adding a little shy of ¼ cup of it after all was said and done. The recipe makes 3-4 small mason jars full, and she says in the comments that she actually froze one jar of it – but I am not sure if it turned out OK.

Roberto’s tasting notes: Regular Nutella is now way too sweet for us (we have cut down on a lot of sugar and don’t use any refined sugar products), and it has more of a bitter dark chocolate taste than regular Nutella, however because it is less sweet, he says it is more versatile. He has been enjoying it spread on The Spunky Coconut’s Boulder Banana Bread (minus the walnuts, I usually add about 2 TBS of almond butter).

(mom and me)

I know I am a little late with this. Mother’s Day has come and gone for this year. But I have had some things on my mind. For the past month or so, when it comes to blogging, I have been standing on my soapbox, discussing issues related to food, that are close to my heart – body image, omnivorism, homesteading, food sovereignty… But I am back to recipes now, and even though I made this for Mom on Mother’s day, this would be a great menu for any Sunday brunch and why not have one this weekend?

Baked Homegrown Eggs with Local Mushrooms, Goat Cheese and White Truffle Oil
Local Roasted Fingerling Potatoes
Local Maple Sausage Patties
Grain-free Coffee Cake
Homemade Yogurt and Berries with Maple
Fresh Brewed Coffee with Local Cream
Pear Bellini

I was blessed this Mother’s Day to have my mom in my company. See, she lives in Florida, and with us in Vermont, it isn’t easy to get together to celebrate all the special days in the year. But this year she decided to come to visit us for Mother’s Day and I wanted it to be special and memorable. I searched all around for a local place doing the typical nice Mother’s Day Brunch buffet, but was disappointed with the offerings. I was lamenting this on facebook, and someone suggested I make brunch myself, and that is exactly what I ended up doing. It ended up being great!

(Grain-Free Coffee Cake from The Spunky Coconut)

I recently purchased a copy of The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten Free, Casein Free, and Often Egg Free (See all Healthy Diet Cooking Books) and I was really excited to try some baked goods. Kelly, the author, and The Spunky Coconut herself, uses a lot of white beans in the base of her baked goodies. Since I like to cook as grain free as possible, this really intrigued me. It has literally been YEARS, since I had a coffee cake, but I used to love them, so I decided to try Kelly’s grain free version. The cake was delicious and power-packed with nutrients– between the beans, the eggs and the nuts, it is full of good for you goodness, but not at the expense of flavor or texture – one of the biggest issues I have had with gluten-free baking. The only thing I would change about the recipe is to cut the amount of nuts. It was a bit too crunchy, where we would have preferred cakey.

(Baked Homegrown Eggs with Local Mushrooms, Goat Cheese and White Truffle Oil)

The other main dish I prepared was a baked egg dish with eggs from our sweet hens, chanterelle and local oyster mushrooms, fresh chives from the garden and local goat cheese, all drizzled with the last of the white truffle oil we got in Italy, while with Roberto’s mom. It seemed a fitting way to honor her in the meal, even if she couldn’t be with us to share it.

We also had roasted potatoes, maple sausage from Applecheek Farm delicious locally roasted brewed coffee from Barista’s Beans, and homemade yogurt with local blueberries and currants (both harvested last year and frozen for winter eating), drizzled with local maple syrup and to top it all off, pear bellini (sparkling wine/champagne and pear nectar).

(Farmchic Tablescape)

It was an elegant (for us!) and casual brunch all at once and we had a lot of good laughs and enjoyable conversation all together. We had flowers on the table and fresh linens, which is about as fancy as we get here on the homestead!

Grain-Free Coffee Cake from The Spunky Coconut

Set oven to 325 F

Add to food processor:
2 cups of room temperature cooked beans – navy or great Northern.
6 eggs
¾ tsp vanilla liquid stevia *
1 tsp vanilla extract*
1/3 cup honey*
*I didn’t have the liquid stevia, so instead I just used a little extra honey with the vanilla extract
Puree well

Add:
¼ cup coconut oil, liquefied
1/3 cup coconut flour
½ tsp sea salt
¾ cup baking soda
1 ½ tsp baking powder
Puree well, pour batter into a greased 9×13 pan

Crumble Topping:
Puree:
3 cups walnuts (I used soaked almonds, since I am allergic to walnuts, and next time I think I will use @2 cups instead)
2 TBS ghee or coconut oil
½ cup coconut sugar
1 TBS cinnamon
Spread the crumble over the top of the batter. Using a fork or knife, really swirl the topping into the batter, and pat the topping down. Bake for about 25 minutes. Great hot, or cold from the refrigerator, store in the fridge.

Baked Homegrown Eggs with Local Mushrooms, Goat Cheese and White Truffle Oil

INGREDIENTS:
2 large fresh oyster mushrooms
A palm full of reconstituted dried chanterelle mushrooms
2 TBS butter
2 TBS fresh chives
¼ cup grated parmesan cheese
5 large fresh eggs
¼ cup crumbled goat cheese
Salt & pepper
1 TBS white truffle oil

METHOD:
Preheat oven to 350 F. In a medium sized cast iron skillet sauté the mushrooms with the butter. Add one TBS of the chives. Sprinkle grated parmesan cheese on the bottom of a silicon round cake pan. Scramble eggs in a separate bowl with salt and pepper, add the sautéed mushrooms and chives to the eggs and then pour into the cake pan and sprinkle with crumbled goat cheese. Bake in the oven for about 10 minutes, or until the egg is cooked and drizzle with the truffle oil.

Doesn’t this look tasty? It is a lemon tart – not only is it gluten-free but grain-free. I made it as part of our Beltaine or May Day feast. Spring seem to be making a stronger appearance here in the North-North East and on April 30th we celebrated by blessing the fields, soon to be planted, and our animals. We also had our first fire pit of the year and enjoyed this amazing tart (see recipe info at the end of the post)…there is also fun contest info at the bottom of this post – so don’t miss that! Here comes another long one…I can wait until you get settled…:) OK, here we go.

Over the past few years I have tried a number of modified eating plans. I don’t use the D-word “diet”, because it alludes to something you do for a short period of time and then after go back to an un-healthy way of eating. “Lifestyle Change” doesn’t quite fit here either, because I already lead a pretty healthy lifestyle. For me it is not about “healthy” – it is about optimum health, about feeling the best I can and as someone who has been “tired” most of her life and can be “moody” – both to the point where it is sometimes a hindrance, I am always looking for the magic bullet to put everything back in balance. I believe food can heal, so put those two together and you have a person who has been tweaking her way of eating here and there for optimum health, for the past decade, at least.

This is not an easy post to write. I have shared a lot with my readers about my life on this blog – my thoughts on food, health, food politics and even religion over the past year. But talking about body image and health struggles are not so easy. There are just as many things wrong with our society’s demands on people to “fit in” as there is with our food system…and don’t even get me started on body image. But these are all things we struggle with in some way.

When I posted on my facebook page that I was going to be doing the 4-Hour Body “diet” for a month, people were very interested in the whys, the hows, etc. I started posting photos of many of my meals to give people examples of how to eat this way. I did not start this eating plan to lose weight. Well, it wasn’t my main motivation in any case. My main motivation was to detox from grains and sugar and this “slow carb” plan seemed very sensible. I will state for the record that I don’t agree with everything in the book and I am not a Tim Ferris advocate. I just like the simplicity of the food plan – no “white stuff” (grains, flours, potatoes), no sugar and no dairy (although I was allowed one TBS of cream in my coffee in the morning and I didn’t give up my daily kefir).

These past few months have been interesting. Despite raising chickens, I stopped eating eggs because Roberto and I are trying to start a family and have been unsuccessful thus far. I heard from several different friends that food allergies or sensitivities caused problems for them conceiving. I was told by my doctor to not eat gluten (a known sensitivity I have) or eggs. So in order to make up for the lack of eggs (and I eat a lot of eggs), I started eating more grains, a food group that I have had issues with my whole life. For several months I ate this way. My strength started to wane, I was tired all the time, my body felt like lead most days and my moods were not as good as they should have been. I was easily overwhelmed which is not a good thing in my busy life. I do happen to trust my doctor with my health, and yet sometimes doctors aren’t 100% right and your body tells the real story. I think that was the case with the eggs and I am glad I listened. I started eating eggs again, having 2 with dinner one night, and the next morning I was feeling better. Then I started the 4-Hour Body plan.

I took all my measurements the day I started the plan because I have “problem areas” just like everyone else. I heard a great many people successfully lose weight with this plan, I had put on a few extra pounds gorging on grains, and so I figured it would be fun to see if I lost those stubborn pounds I have had my whole life, in addition to the extras I gained from the grains.

Monday marked my one month period…and of course the sheet with all my measurements? Gone. I was very upset about this. I felt that I had worked really hard this month keeping away from grains, starchy foods and sugar (of any kind, including fruit) and I wanted quantitative results. Someone said that maybe that was the Universe’s way of telling me the numbers don’t matter, it is how I feel that matters. I must say that I do feel better. But like many, I have struggled all my life with body image, and when I look in the mirror, my brain does not give me an accurate representation of what my eyes actually see. So for me it is important when monitoring change to have something real and tangible to go on, because I can always convince myself that I feel better.

Regardless of all of that, a few important lessons came out of this experiment:

1) Do not entrust your husband with important papers, like measurements, just as an example…lol

2) On Saturdays, according to the 4-Hour Body guidelines, I was allowed to eat anything I wanted – a “binge” day. Which is why I say my experiment were “almost” grain free. My “binges” were raw or cultured dairy products, soaked buckwheat pancakes, breads made with quinoa or oats and potatoes for the most part. Oh and ice cream, and I realized those things had no negative effects on my body or mind when I introduced them back in. So going forward I will continue to eat buckwheat, quinoa and oats.

3) The only foods I really really missed were my buckwheat pancakes. Potatoes came in second and dairy products third. That surprised me, because I am crazy about cheese, but it is the truth.

4) Soaking my grains before eating them makes a world of difference. I have talked before about why I soak grains for digestibility. During those few months I wasn’t eating eggs, I was eating a variety of gluten-free breads and baked goods that I did not make, and therefore were not soaked, and I believe that was the real detriment in all of this.

5) Eggs are vitally important to my health. There are certain foods that my brain and body just love, that helps me stay in balance emotionally and physically – one of those foods are eggs, another is buckwheat.

6) Exercise is a must for me. The balance between hard physical work (in the form of strenuous farm chores, or exercise) and lots of healthy fats keep me sane and joyful.

7) My body is the way it is and I am at my ideal body weight. This is the hard one, and one that I will have a hard time remembering the lesson. Like I said, I have been tweaking for decades, I have done low carb, vegetarian, vegan, dairy-free, South Beach, low-fat, WAPF, and now 4-Hour Body. When I was a teen, I was an exercise addict to the point that it wasn’t healthy for me and even with all that, I have never ever had a flat stomach or a tight ass. I know what you are saying – few people do. I know that too, but it doesn’t mean I don’t struggle with the fact that I don’t. I may have legs like tree trunks (one of the things I love about my body and something I have worked hard for this last year), but I have been conditioned through books, TV and movies to believe I should have a flat stomach and a tight ass and I fight that conditioning every day.

8*) The way I have eaten over the past (almost) 2 years, using the guidelines of the Weston Price Foundation (for more info read the PDF Healthy4Life) and applying Michael Pollan’s 80/20 rule to those guidelines helped me to lose 10 lbs in 2009, keep it off and maintain my weight for the past 2 years. A feat that no other way of eating ever has, and it has sustained me through rigorous weight training, kettle bell programs and the physical demands that running a small homestead requires. When I stick to that, the majority of the time, I feel awake, happy and strong. Some days I don’t, but I am not perfect and probably never will be! I have to remind myself that I am not Wonder Woman, Buffy the Vampire Slayer or even Sarah Connor, but that doesn’t keep me from trying to be the healthiest and strongest I can be.

9) That said, I do believe that different things work for different people. I wish I could tell you that we are all programmed the same way, and you could just learn from my experiments, and what your magic bullet is, but I can’t. But one thing is for sure– whole foods, local foods, seasonal foods, non-GMO, non-packaged, non-processed and non-industrialized foods are best for everyone. But the ratios of carbs to fats to proteins may vary. I also believe, although I have had many argue with me, that if we eat the food our ancestors ate most of the time, we will feel better.

So what will I eat going forward? I will eat what we grow on the homestead and meats and veggies from local farms. I will be sticking to the Weston Price Foundation Guidelines. I will be sticking to buckwheat, quinoa and oats in the grain department. I will enjoy healthy fats. I will joyfully eat and drink full fat dairy. I will eat potatoes. I will gorge on berries, especially when they are in season. But I will limit my starchy foods to 1-2 servings a day at most. Some days I might not have any. And I will eat eggs to my heart’s content* I will also continue exploring my various cultural heritages through food.

What my readers can look forward to:

1) More Let’s Get Cultured! posts on making cultured dairy products at home
2) More homemade (and lacto-fermented) condiments
3) Experiments in grain free desserts and baked goods
4) More Gluten-Free and Grain-Free recipes
5) Egg recipes!

*Before I stopped eating eggs, I got my cholesterol tested (so did Roberto). My general doctor described our results as “perfect”. She said it was clear we ate well and took care of ourselves. This is on a diet of 2-3 eggs per DAY, full fat dairy, other animal fats, butter, etc. But I will state for the record that the sources of our foods are good quality – grass-fed animals and pastured animals, organics, non-GMO, local and sustainable, etc. To me, that is what makes all the difference.

Gluten and Grain Free Lemon Tart
From The Spunky Coconut (the pie crust) and Simply Sugar & Gluten Free (refined sugar free lemon curd – the only think I changed was substitute honey for agave) – if you like Amy’s Lemon curd recipe, you are sure to love all her other recipes! The Foodie Blogroll is giving away 8 copies this month – so please go check it out!

Also, don’t forget the Leftover Queen Awards and Giveaway going on until May 15th! I want to hear your tips -what are some small things do you do in your kitchens that make you a “Leftover Queen”?