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Posts Tagged ‘food as medicine’

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Bethany Staffieri ~ has been a long standing friend.

I first met Bethany when I was a guest instructor for Tom

Brown’s Tracker School. From Bethany’s first class with

Lifesong, her passion for nature and wild plants was

evident in her desire to study, work and heal with plants

and herbs.

She has since gone on to become an authority in the field

of herbalism using and caring for natures gifts. We are

thrilled to have her back with us, sharing her knowledge

and expertise!

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I tried this recipe last night and what a treat. The combined sweet, smokyness of grilled peaches against bitter greens and blue cheese made a delicious end to the day. I sat and watched the sunset over the Pacific ocean feeling content and happy. I love summer and outdoor grilling adventures. Try this one you won’t be sorry.

Grilled Peaches with Bitter Greens and Blue Cheese.

INGREDIENTS
1/2 cup pecans
4 firm, ripe freestone peaches, halved and pitted
2 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon sherry vinegar
3 ounces arugula, large stems discarded
One head frisée, torn into bite-size pieces (4 cups)
3 ounces Cabrales cheese, crumbled (1 cup)

1. Light a grill. Put the pecans on a sheet of aluminum foil and fold into a small pouch. Place on the grill and toast for 7 minutes, or until they are golden brown. Transfer the pecans to a plate and let cool, then coarsely chop.

2. In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side. Transfer the peaches to a work surface and cut each half in half.

3. In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and frisée and toss well. Transfer the salad to a platter and scatter the blue cheese and toasted pecans on top. Arrange the peaches around the salad and serve.

Serves 8.

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I found this great blog Radish Boy, it that has easy to follow gluten free recipes. These are gluten free oat matzoh, that I made for our seder tonight. Matzoh is unleavened bread eaten on Passover, the holiday that celebrates the escape of the Jewish people from slavery in Egypt.

According to Jewish law, matzoh must be made from one of the five grains traditionally eaten in Egypt that could become leavened. These grains are wheat, barley, rye, spelt or oats. It is made quickly, so that the grains don’t have time to ferment and leaven the bread. No more than 18 minutes can pass from the time that flour and water are mixed together to the time that the bread is finished in order for the bread to be considered matzoh.

Unfortunately for those with celiac disease or gluten intolerance, it is difficult to find gluten free matzoh, and it can’t be made from alternative grains such as rice, buckwheat or quinoa. There are several companies that sell gluten free oat matzoh, made specifically for Passover.

So in an attempt to follow the rules, I made gluten free oat matzoh using oat flour and water, and following the 18 minute time limit.

Here’s the process:

2 cups gluten free oat flour
1 cup water

Preheat the oven to 475 degrees. In a bowl, mix the flour and water. Spread a thin layer of oat flour on a board and then knead the dough until it becomes a workable, about 5 minutes. Roll the dough into a snake and cut into inch size pieces. Roll each piece into a thin circle, and prick all over with a fork. Bake for 7 minutes or until lightly browned around the edges. Make sure that the entire process takes only 18 minutes from start to finish. These matzoh will be very crisp and have a delightful, nutty taste.

Technically, these are not Kosher for Passover because the oat flour I used was not supervised by a Rabbi to ensure that it did not ferment or become contaminated during processing. But I think it is a good substitute to teach our kids about the meaning of Passover, without being too strict about the law.

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