Sage’s Cafe’s Kahuna Confection (near as I can get it)
1 cup unsweetened coconut flakes
1 15 oz. can pineapple chunks in their own juice, thoroughly drained and (important!) frozen
4 fresh dates, pitted and sliced
Put all ingredients in a food processor.
This is a delicacy…like caviar. Serve a small scoop in a small decorative dish after a really satisfying meal.
Lenitas Fea’s Lima Bean and Spinach Soup
June 2008
Maddie, Katie, Anna all like this! You couldn’t even taste the coconut (if you want more of a coconut flavor, add more coconut flour and water).
1 cup dry lima beans, cooked
1 bunch spinach, finely chopped in food processor
1 chopped onion
2 cloves garlic, minced
olive oil
1-2 tsp bottled curry paste
2 Tbsp coconut flour
salt
Good, but I have no idea where the idea came from.
A kid-friendly whole-grain dish.
cook 5 minutes. Let sit. Chill:
1/4 cup quinoa cooked
1/2 cup + 1/8 cup water.
cook 30-45 min. Chill. Stir into quinoa:
1/4 c hull-less barley
1/4 c wild/brown rice mix
1 1/4 c water.
stir into grains:
1/3 cup pine nuts, sliced almonds or chopped pecans
1/2 cup largely chopped snow peas, snap peas or lightly steamed fresh
peas
2 green onions, finely sliced
1/3 bunch fresh cilantro, finely chopped
juice of 1/2 to 1 whole lime, depending on taste
1/4 cup canola oil
salt to taste
As you can see, there’s great variety possible in the veggies and nuts.
The basics of the seasoning, though, are important because they’re
wonderful.
Maddie and Mommy’s Parsley and Quinoa Salad
January 2008
Maddie and I listened to Harry Potter 7 while we made this, apple crisp and Swiss chard.
cook, then cool:
½ cup dry quinoa
1¼ cup water
place in strainer; pour a quart of boiling water:
1 large shallot, sliced
add to quinoa and shallot:
1 head parsley, finely chopped
1 red pepper, sliced
1 tbsp extra-virgin olive oil
lemon juice to taste
red wine vinegar to taste
salt to taste
Hearty White Pie Crust Recipe 2008
mix:
1 c white flour (or Bob’s Redmill gluten-free flour mix)
¼ tsp salt
2 Tbsp flax meal
6 Tbsp oats
cut in:
1/3 c butter
add:
3-4 Tbsp water
Bake at 350?F until golden brown.
I haven’t found a good whole-grain piecrust yet. The flax and oats add a few more nutrients to an unapologetically white-flour pastry. Try coconut flour or oat flour in place of some of the white wheat flour and let me know how it turns out.
One evening, Katie suggested I make a pizza crust out of polenta, since her dad can’t eat wheat. Gluten-sensitive persons, this is pizza heaven. Gluten eaters, enjoy this elegant variation of a traditional crust.
1 onion chopped, sautéed in olive oil
1 cup polenta, stirred in
½ tsp salt
1 cup water + 2 eggs (stirred in)
salt
Spread onto pizza stone. Rub with olive oil, herbs, and minced garlic.
My personal favorite. Thick, heavy and soft—just like an old-fashioned stack!
INGREDIENTS:
Mix dry ingredients, then add wet, adding the milk a bit at a time to
ensure a nice thick batter. Make sure the pan is hot before adding butter
or oil to it; then spoon batter onto it. I like to use iron pans. Don’t
turn pancakes until they’re good and ready!
Note: Add 2 tbsp rolled oats for a crunchier texture.
Katie, Maddie, and I made this 3/13/05 for Maddie’s 11th birthday. She was wheat-free
at the time. We liked it.
Combine the dry ingredients in a bowl. In another bowl combine the canola oil, milk, egg, vanilla extract and water or coffee. Add the vinegar last and stir briefly. Combine the wet and dry ingredients, stir, and pour into a cake pan. Cook at 375 degrees for 25-30 minutes.
Adapted from a recipe posted on In the Kitchen with Suzanne Martinson