My husband and I took a short vacation to the south shore of Nova Scotia...me being celiac - the trip is through the eyes of a celiac. We stayed at Alicion Bed & Breakfast where their concern for the environment was appreciated - organic gluten-free shampoo and breakfast friendly for celiacs - yum, just watch the hand soap as it has oatmeal in it...body wash was gluten-free though. Kate's Café had wonderful coffee and gluten-free raspberry squares. Then off to Mahone Bay where we ate at Biscuit Eater Café - the best grilled gluten-free sandwich anywhere! Also a trip to Eil's Expresso for a Florentine cookie (gluten-free)! In Chester the Kiwi Café had triple chocolate chips cookies...worth the stop. We then stayed at Inn on the Lake in Fall River, NS - I was given gluten-free crackers for my soup - also gluten-free....what a treat. It seemed that eating gluten-free wasn't a problem anywhere we went...one of the best gluten-free adventures I've been on.
Well I wrote the book Easy Gluten-free Lunches and Snacks: Simple Cookbook, then I started hosting cooking classes in the fall of 2012 and the spring of 2013 plus offering gluten-free cooking classes as an invited guest chef at Annie's Table. Now I'm offering personal one-on-one or small group gluten-free cooking classes personalized to your needs, a cooking class just for you and/or your family/friends.
Check out the details here.
I had a ton of kale and while it is great for juicing, salads, etc I was looking for some other uses. That is when a friend told me she tried Kale Pesto...great idea. I tried and it is delicious. Then another person suggested garlic scrapes instead of basil for pesto...equally good idea. So here they are for your enjoyment!
Kale or Garlic Scrapes Pesto
4 cups lightly packed Kale (stem removed) or garlic scrapes
1/2 cup olive oil
1/4 cup walnuts (or pine nuts or almonds)
2 Tbsp lemon juice
salt to taste
Parmesan cheese if you like but I don't add cheese to mine.
1. Put all ingredients into a food processor and pulse or grind to chop finely....then add oil and process until pasty like the picture above. Add into cook pasta by tossing it or even add it to other dishes to add flavour.
Shown are nori sheets, sticky rice, roast dulse/seasame seeds ground, sliced veggies
I made sushi for the tennis club I attend - Charlottetown Recreation Tennis Group or CRTG and we had a small meal after our tennis games...and I made two items sushi and hummus both of which received great reviews. Many people were surprised I made sushi as they were under the impression it is hard to make and you need a bamboo mat to make them. This couldn't be farther from the truth....they are so easy to make. So today I was making them for my sister and decided to video it to share with others to show just how easy it is to make....see the video on how to make sushi.
Using one cup of uncooked rice, 4 nori sheets, and a small amount of cut veggies (1/4 of an avocado, 1/4 of a pepper, and 1/5 of an English cucumber)....the cost is about $2.00 and that will make 24 sushi or .08cents each...plus whatever condiments you use i.e. dulse/sesame mixture, soya sauce, wasabi, or pickled ginger. Any seaweed food item is healthy for you and well we all need veggies...so can be forgiven for the white rice. Hope you will consider trying to make sushi yourself!
In 2012 and early 2013 I offered gluten-free cooking classes, where I found a location, took all my equipment, ingredients, etc and set up for a pre-registered cooking class. They all sold out. Now this summer I'm offering my classes as part of Annie's Table in New London. For this fall/winter I'm considering offering gluten-free cooking parties and welcome your thoughts on it.
How I see it working? Someone hires me for a set rate to be determine for a 2-3 hour cooking/educational session on gluten-free cooking. Location is their house/kitchen. Invitees can be just the house hiring me or they can add people at no additional charge. Menu of items and ingredients will be determined ahead of time. Ingredients purchased by host. I come and provide an interactive onsite gluten-free cooking class with the items being made eaten or staying with the host.
Thinking of charging $100 for two hour session or $50/hour. Menu items can be themed i.e. Middle Eastern, etc. Breads i.e wraps, bread, hamburger buns, etc or pastry like pies, biscuits, etc., breakfast items, snack items, appetizers, etc.
Enjoy some upcoming promotions of three of my four books:
Building a Passive Solar House: My Experience Shared will be free on Kindle from June 15th to June 19th.
Do it Yourself Press Releases: Helping to Promote Your Organization will be free on Kindle from June 20-24th.
Easy Gluten-free Lunches and Snacks: Simple Cookbook will be free on Kindle from June 25-29th.
Author Page http://amzn.com/e/B005E68KWA
Recently opened on Queen Street next to Beatons Wholesale is Minsoo Café & Restaurant - they offer Japanese, Korean & Indian Cuisine.
We ordered the Indian Cuisine...two choices samosas or Indian Fried Rice with (Shrimp, Chicken, Beef or Vegetarian). I was interested in Indian so went with the Vegetarian option. The chef talked to me about gluten-free and was awesome. The dishes are made as ordered so fresh and custom. They didn't use the mixes or ready made sauces so no worries for celiacs there. The flavour of the main dish was fantastic, truly enjoyed it. Priced at $13.50 I feel I received my money's worth. The dish was served with a small salad that had a very tasty dressing on it. See the picture at the left. Top right picture is appetizer edamame or boiled soybean....it was my first time having them and they were very good - definitely get those again and the bonus...they are healthy for you packed with vitamins/minerals. Note: the spring rolls while gluten-free are deep fried with other battered items was if you worry about cross contamination then don't order any deep fried items. For desert a healthy orange. There were definitely other menu items for gluten-free or celiac diners. The pricing is reasonable. The atmosphere is relaxed and well done. Overall, I would definitely eat there again.
This year, now that we are settled into the house, we are developing our sustainable food items.
Shitake Mushrooms - Grow Your Own
I just ordered shitake mushrooms from Richters and I am following the great resource from Falls Brook Centre on Growing Your Own Shitake mushrooms. That means that yesterday a trip to our woods yielded the wood needed to create a perfect environment to grow the mushroom plugs that will arrive in May. From a health point of view Shitake mushrooms are great for your health. Quoting from the Falls Brook document, "Shiitakes have extremely high levels of protein, potassium, B vitamins, calcium, magnesium and phosphorus, as well as all essential amino acids. Even more, shiitakes have antiviral and immunity-boosting properties and can be used to fight viruses, lower cholesterol, and regulate blood pressure.
Fermented Foods (see picture above)
I've also started to experiment with fermented foods thanks to a friend giving me a great book called Fresh The Ultimate Live-Food Cookbook by Sergei and Valya Boutenko. I'm starting off easy with trying the sauerkraut recipe. It just started so I'll let you know how it goes, so far it smells good and is starting to bubble with all that great bacteria for our digestive tract. Here is a great overview on what fermented foods are and their benefits.
Slowing, we add in more sustainable food choices and I hope you will to . To your health.
Watch the ten minute 'how to' video on making gluten-free bread and gluten-free hamburger buns. They are simple and easy to make...freeze well. The complete recipe is in the book and this was designed for first time bread bakers. I hope you enjoy it. Youtube Video
Tracey Allen loves to research, learn and write on all topics to do with gluten-free cooking, whole food cooking, saving, sustainable living and living life to the fullest.