I’m Cooking Now

I need a little levity this week as I deal with yet another broken nail on the same poodle that had a broken nail last year. I hate the cure more than the problem as I know my boy will hurt when they cut it off at the pad and if this is to be an annual occurrence I could think of better things to do annually, say, cooking for instance. In much the same way I inform and distribute health information I would like to share some healthy kitchen tidbits.

Yesterday, I tried a cookie recipe from Spunky Coconut a person I follow on Facebook. I will admit it wasn’t until I was half way in to the recipe that I realized it was a vegan offering from another site that Kelly Brozyna had shared because she thought they were really tasty but I thought the cookies really did bear repeating and I did make them my own with some slight substitutions and additions.

Monster Cookies

1 cup Bob’s Red Mill GF All Purpose  Baking Flour

1/4 tsp. xanthan gum

1 cup Quinoa Flakes

1 tsp. Baking Powder

1/2 tsp Celtic Sea Salt (+)

Mix the dry ingredients together and then mix together the following:

3/8 cup Grapeseed Oil

3/8 cup Tropical Traditions Peanut Butter with coconut oil

1 cup Coconut Palm Sugar

1/4 cup Coconut Milk

1 tsp. Vanilla Extract

Add all ingredients together and mix thoroughly. Add 1/2 cup chocolate chips and 1/2 cup M&Ms (for those who care Nestle semi-sweet chocolate chips and regular M&Ms are gluten free) stir to distribute. Scoop out with a small ice-cream scooper, drop on a cookie pan lined with parchment, flatten with a fork in a cross hatch pattern. Bake at 350 degrees for 15-20 minutes, remove from oven when slightly dry and golden in appearance and cool on the baking pan (they will be crumbly otherwise). By the way, these were husband approved this morning fresh from the freezer where all my cookies go for safe keeping and slow distribution.

Somehow using quinoa flakes reminded me of another find from a week or two ago. I love pizza and I have been trying to find a healthy alternative with little luck. I have found Bob’s Red Mill Gluten Free Pizza Crust mix is the best and my Superstone pizza pan is by far the best pizza pan ever. Anyway I found my Juliano Raw cookbook the other day and he has a recipe that uses sprouted buckwheat for a crust to host some healthy raw veggies and a raw nut cheese topping. I might be up for a pizza like that but I knew it would never pass muster with the spousal unit, so I rejected it as being too labor intense to be rewarded with a sour puss spouse (Perhaps you know this look of dismay. I think it says far more than mere words). However, the idea of sprouted dehydrated buckwheat groats appealed to me because I am not fond of soaked and soggy buckwheat groats. The following will render you a crisp and nutty buckwheat product:

1 cup Buckwheat Groats soaked in enough water to cover for 8 hours. Drain in a metal colander, toss to remove excess water and set aside to sprout for two days. I rinsed them occasionally and repeated the drying process every time. In two days I could detect little sprouts at the end of each groat.

Once sprouted, place them on a sheet of parchment paper on a rack in your Excalibur Dehydrator and spread thinly. Set the dehydrator at 105 or lower and dry overnight. Cool the sprouts and then store in a canning jar.

Buckwheat is not a wheat at all and according to Wikipedia  “contains a glucoside named rutin, a medicinal chemical that strengthens capillary walls. Buckwheat contains d-chiro-inositol, a component of the secondary messenger pathway for insulin signal transduction found to be deficient in Type II diabetes and Polycystic Ovary Syndrome (PCOS). It is being studied for use in treating Type II diabetes. Research on D-chiro-inositol and PCOS has shown promising results. A buckwheat protein has been found to bind cholesterol tightly. It is being studied for reducing plasma cholesterol in people with hyperlipidemia.” Not only does it have a nutty taste it is a healthy addition to your morning routine.

I think the sprouted buckwheat groats make a tasty muesli by adding naturally dried (no sulfates but a bit of oil and sugar to preserve them) cherries, blueberries, raw cashew nuts, cocoa nibs, and Goji berries and sprinkling that over freshly made yogurt. Mentioning yogurt segues nicely to my next recently discovered tasty delight, fresh yogurt or even tastier, drained freshly made yogurt. The last in the list for today but not the least by any means.

There are many ways to make yogurt but I can tell you my way is simple and delicious, sooooo let’s get started…….

1 half gallon whole Organic Valley milk from grass fed cows, no hormones but need not be “real”

2 sachets of Yogourmet freeze dried yogurt starter

Heat the milk to180 degrees according to instructions, checking frequently with a thermometer. Let it cool to between 108-112 degrees. Set aside a cup of warm milk and mix the yogurt starter in to it. When the temperatures are between 108-112 mix them together. Pour in to clean quart canning jars, place lids on top. Turn your Excalibur Dehydrator to 115, place the jars inside and leave for four hours or until firm when you turn it upside down. Refrigerate overnight. If you want more of a Greek yogurt, like Fage yogurt, put two layers of cheesecloth in a colander and carefully pour one jar of yogurt in to the colander. Set it aside to drain for several hours or until it has the consistency of cream cheese. Carefully remove it from the cheesecloth and refrigerate. It is the creamiest, tangiest little bite of goodness and perfect for a protein snack before bed.

If I didn’t have to take a poodle to see his favorite veterinarian in 15 minutes I could go on and on. However, they will not take kindly to my being late, so try some of these ideas and let me know what you think or if you made substitutions and found an even more distracting way to take your mind off your beloved but injured best friends, write me immediately as I have a full day of visits to the “house of horrors” first one poodle and then the other.

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2 responses to this post.

  1. You eat very healthy and thanks for the recipe! Any pics?

    Reply

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