Monday, February 15, 2016

Cinnamon-Coconut Flatbread with Berry "Jam"

With so many of us trying to cut down on sugar, I wanted to create a recipe that would be sweet but not contain any sugar or sugar substitutes. So, this morning my husband and I revisited our favorite rosemary flatbread recipe and swapped out the herbs and spices for cinnamon and coconut. We topped off this gluten-free cracker with our homemade berry jam :) Okay, our "jam" is simply frozen berries thawed overnight in the fridge and then mashed with a fork to jam consistency — couldn't be easier. Give this recipe a try and see if it satisfies a craving for something sweet —I'd love to hear your thoughts! P.S. It's delicious with my latest go-to hot beverage: Teeccino's dandelion herbal coffee.

Gluten-Free Cinnamon-Coconut Flatbread
  • 1 c. almond flour/meal (or, use raw almonds and simply grind to flour consistency in coffee grinder)
  • 1/2 c. sesame seeds (1/4 ground to flour; 1/4 unground)
  • 1/4 c. shredded coconut 
  • 1 Tbsp. chia seeds
  • 1/2 tsp.+ ground cinnamon
  • a pinch of sea salt (optional)
  • 1 egg
In mixing bowl, stir together all dry ingredients. Add egg to mix and blend thoroughly with a fork. Dough should be moist enough to pack into a ball. If too moist, dough will stick to the parchment paper— add more almond flour as needed to get the right consistency. If too dry, add a little more egg white. You may need a friend for this part: Using a rolling pin on the countertop, roll out dough between two 9"x12" pieces of parchment paper (roll tortilla-thin). Peel off top-most parchment layer and discard. Place dough and base parchment layer on a baking sheet and bake at 350° for 15-20 minutes or until golden brown. Cut or break into 2"x3"pieces and allow to cool on baking racks. Optional: Serve with berry "jam" (see above). Variations: This recipe is versatile; play with your own favorite herbs, spices, nuts and seeds (e.g. flax seed, anise seed, etc.) and make it your own!

Sunday, May 17, 2015

Gazpacho Glow :: Summer Soup Recipe

Gazpacho — photo courtesy of Paul Goyette (Creative Commons)
Ayurveda generally eschews raw foods. The thinking is, among other things, that lightly cooked foods are easier to digest. And, being of Vata constitution myself, I much prefer hot soups to cold ones. However, Ayurveda honors and advocates listening to the body — which is one of the reasons I love this 5,000-year-old healing tradition. 

For example, if you're an athletic person with a Pitta's hallmark strong digestion, cooling raw foods may work well for you and you'll benefit from their high Prana (life force).  On the other hand, if you're an out-of-balance Vata living in a cold climate, raw foods may prove aggravating. Your body knows best — experiment and learn what works for you.

Through personal experimentation my husband and I have learned that when the temps rise, our bodies thrive on this nutrient-dense, cold, raw-foods soup. We continue to be amazed and delighted by how this magical soup immediately energizes us and makes us literally glow (my husband calls it, "the high-pro glow").

If this nourishing soup sounds yummy, I invite you to make a batch, eat it daily for one week, and receive its gifts of increased energy, clarity of mind, digestive regularity, and a radiant complexion. (Note: The resultant "glow" is due to the high levels of cartenoids in the veggies which actually change the color of your skin. According to scientific research this type of golden skin color, vs. tanning from the sun or from a bottle, is preferred by the opposite sex. Who knew. :) ) So, summer up and get that gorgeous gazpacho glow right now… here's how:

Gazpacho Soup
Serves 6-8
  • 1 large can organic tomatoes (~28 oz. diced; seasoned is fine)*
  • 1 can tomato paste*
  • * [OR, substitute 32 oz. bottle of organic tomato juice for canned tomatoes and paste]
  • 4 small carrots (cut into chunks)
  • 4-5 stalks celery (2 diced; 2-3 cut into chunks)
  • 2 cucumbers (unpeeled; 1 cubed; 1 cut into chunks)
  • 2 orange bell peppers (seeded; 1 cubed; 1 cut into chunks)
  • 1/2 onion (chopped)
  • 2 big handfuls of spinach (chopped)
  • 1/2 - 1 bunch fresh cilantro (chopped)
  • 4-5 cloves garlic (crushed)
  • 1/3 c. olive oil
  • 1/3 c. red wine vinegar
  • 1/2 tsp. Arizona Gunslinger sauce (optional)
  • Season to taste with favorite spices and herbs (e.g. black pepper, 1 Tbsp. cumin, 1 Tbsp. basil, 1 Tbsp. oregano, etc.)
  • ~ 1 cup filtered water (optional)
In blender or food processor, puree diced tomatoes, tomato paste, 4 carrots, 2 celery stalks, 1 cucumber, and one bell pepper. Pour into large soup pot. Cube or dice 2 celery stalks, 1 cucumber, one bell pepper, 1/2 onion, and all cilantro and spinach. Place in soup pot along with crushed garlic, olive oil, red wine vinegar, and optional hot sauce. Mix well; add filtered water to desired consistency; season to taste; chill for 2 hours. Serve with slices of avocado and a side of kale or corn chips.

Monday, March 17, 2014

Faux Pasta :: The Illustrated Recipe

Faux Pasta illustrated recipe © Kim Buchheit
Here's my latest submission to They-Cook-&-Draw's wonderful website where you can find a bevy of illustrated recipes to delight all the wee aspiring chefs in your home. Enjoy!

Update 06/05/14:The second photo shows an alternate design for making fun, fresh tea towels. Order your fabric today and make one or more to brighten your kitchen this summer!

Sunday, March 9, 2014

Crustless Quiche

This gluten-free crustless quiche, or "frittata", is great for Sunday brunch. The first frittata I made didn't include the sun-dried tomatoes and I felt it lacked something — so, I added a side of olive tapenade, which rounded the tastes out nicely. This morning I added sun-dried tomatoes to the recipe and it all came together beautifully. I forgot how wonderful this ingredient is to have on hand... sparking dishes with that sweet je-ne-sais-quois that makes your loved ones smile and ask for seconds.
  • 1/4 onion (chopped; optional)
  • 1/2 bucket (~ 4 oz.) mushrooms (sliced)
  • 2 handfuls fresh spinach (chopped)
  • 1 stalk celery (diced; optional)
  • 6 eggs (beaten with fork)
  • 1/3 cup feta cheese (crumbled)
  • 6 sun-dried tomatoes (slivered; oil drained - save 1 Tbsp. oil for sautéing)
  • 3-5 cloves garlic (crushed)
  • 1 tsp.+ dried sage (crushed)
  • 1/2 tsp dried rosemary
  • 1/2 Tbsp dried oregano
  • 1 Tbsp dried basil 
  • salt & pepper
Preheat oven to 350°. In saucepan on stovetop at medium heat, sauté onion, mushooms, spinach, and celery in a tablespoon of oil from the sun-dried tomatoes until onions are clear and mushrooms give up their moisture. Drain off water and set aside. In mixing bowl, beat eggs, then add feta cheese, sun-dried tomatoes, garlic and seasonings. Mix thoroughly then stir in sautéed mixture. Pour ingredients into lightly oiled (again, with sun-dried tomato oil) ceramic pie dish. Bake 45 minutes or until done. Serve with avocado slices, olive tapenade, or sliced fruit.

Monday, October 14, 2013

Pancrépes :: The Illustrated Recipe

This past weekend my sister-in-law turned me on to these amazing flourless pancakes that consist of just two (!) ingredients: eggs and bananas. Of course, you can add other goodies as you like. My husband and I are in love with this oh-so-simple recipe that allows us to eat pancakes guilt and gluten free — woohoo!

The Simplest Gluten-free Pancrépes Ever
Makes 4 cakes / Serves 2
  • 1 mashed banana
  • 1/2 tsp. cinnamon (optional)
  • 2 eggs
  • 1 Tbsp. oil for pan (ghee or coconut oil)
  • 1/4+ cup crushed walnuts (optional)
In bowl, mash banana with a fork then stir in two fresh eggs and a few dashes of cinnamon; mix well. Add walnuts if desired. Heat oil in frying pan. Pour a 1/4 cup of mix into pan for each pancake. Brown to your liking, then flip with spatula and brown other side. Serve as is or with a side of berries or smear of jam.

Update 01/14/14: I recently illustrated this recipe and submitted it to a great site for artists who love to "draw and cook" (see topmost pic) — check out all the wonderfully illustrated recipes (and cookbooks!) here. You're free to print my illustrated recipe out for personal use. Also, I created an alternate design for these fun, fresh tea towels. Order your fabric today and sew one up for your bestie!

Saturday, June 29, 2013

Tahini Sauce

tahini sauce recipe
Hot summer days call for easy cooling dishes like gazpacho soup or garden-fresh salads. Even Vata constitutions can enjoy raw vegetables this time of year, especially when combined with a nutrition-packed dip like hummus or tahini. This tahini sauce recipe is my latest fave — it's great to have on hand for healthy snacking all season long and it's extremely versatile as a spread, dip, sauce, or dressing.

Tahini Sauce
  • 1 c. toasted white (hulled) sesame seeds (toast in dry skillet until lightly golden brown)
  • 1/4 c. olive oil
  • juice of one small lime (2-3 Tbsp. lime or lemon juice)
  • 1/4 c. cold water
  • 3-4 garlic cloves, crushed
  • 1 heaping Tbsp. minced fresh parsley (or cilantro)
  • 1/4 tsp. sea salt (optional)
  • 1/2+ tsp. ground cumin
Toast 1 cup white sesame seeds in a dry cast-iron skillet till lightly golden brown. Allow to cool in glass or stainless steel bowl. Once cooled, grind seeds finely in coffee grinder (optional: set aside 1/4 tsp. whole seeds for garnish.) Add 1/4 cup olive oil to ground seeds and stir with fork into a creamy paste (may add more olive oil if needed). Mix in lime juice. Stir in thoroughly 1/4 cup cold water (or more as needed for desired consistency). Mix in grushed garlic, minced parsley or cilantro, cumin, and sea salt. Garnish with a few whole seeds and a fresh herb leaf or two.

Serve with fresh veggies such as slices of red, orange, yellow, purple, and/or green bell peppers. May also serve as a sauce with falafels or on pita sandwiches or apple slices. Thin with water to create a drizzle sauce or salad dressing.

Ayurveda Note: Sesame seeds are pacifying to Vata and Kapha, but can aggravate Pitta.

Thursday, March 21, 2013

Meditation Mondays :: April Classes

Meditation classes at the Grand Canyon
Today is the first day of spring and the perfect time to invite you to join me and my husband, Mike, for our spring Meditation Monday classes! These 1-hour classes will include 45-minute talks on all things Ayurveda (ie. Ayurveda lifestyle, eating for one's dosha, chakra toning, compassionate communication, and more) along with 15-minute guided meditation sessions (details below). Subscribe to OO's mailing list to hear about future courses and events.

Meditation Mondays (4 classes total) at the Grand Canyon Rec. Center (in the Piano Room) — April 8, 15, 22, and 29th; 7:30 pm - 8:30 pm; Free