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Fluffy eggless pancakes

July 1, 2015 by Moira

 

pancakes side2pancakes above

 

You might recall a post from last year in which I described how I took a food sensitivity test that told me I’m highly sensitive to eggs, green peppers and pineapple. I also discussed how this type of test gets mixed reviews, but it continues to be very popular among alternative practitioners.

Well my daughter has been suffering from a mildly stuffy and/or runny nose for months. When I first noticed it last summer, I assumed she was getting an out-of-season cold–just a fluke. We were traveling in Europe, and I figured the long flights and significant time change were making her susceptible. When the mild “cold” came home from Europe with us, I assumed she must have seasonal allergies, or that she had developed an allergy to dust mites (covering all those millions of tiny Lego pieces strewn across every surface in her room) or pollen or something along those lines.

I took her in for an allergy skin test which showed she has very sensitive skin but isn’t allergic to any of the usual suspects. On the doctor’s recommendation, I later took her in for an allergy blood test. Once again, it showed she isn’t allergic to any of the common allergens. I eventually took her to see an MD who’s also a Homeopath. After asking me a lot of questions about my daughter’s diet, her mucus and various other bodily functions, the doctor concluded she must have a food sensitivity and ordered the IgG test. The doctor suspected a dairy allergy, which I was secretly hoping for because I already substitute coconut and almond milk for dairy in most of my cooking.

Several weeks later we learned, that according to the test, my daughter is, like me, highly sensitive to eggs. Of course eggs would turn out to be the culprit! After all, I feed my kids eggs every day. My whole family loves eggs. I love to bake and nearly every favorite recipe calls for eggs. And we have three chickens. Not to mention, I consider the egg one of the most nutritionally perfect foods available. But alas and alack, no eggs for three months, said the doctor.

Since I never did give up eggs even after my igG test indicated I was highly sensitive to them (I just began eating them less frequently), I decided to not eat eggs for three months in solidarity with my daughter.

Here’s where you can envision the fingers drumming on the table and the foot tapping impatiently… We are three weeks into our 3-month sentence, and it’s tough going. Eggs are in everything–at least nearly everything we love. And I’ve practically stopped baking since it’s pretty difficult to bake anything decent without using eggs.

But I have discovered that there are some surprisingly good eggless versions of some of our breakfast standbys. For example, this pancake recipe is remarkably good, and just as easy to make as my oatmeal pancakes. I’m also experimenting with eggless waffles. When I get the recipe right, I’ll share it here. In the meantime, if you have an egg sensitivity or simply want more eggless options, try these delicious, surprisingly light and fluffy pancakes.

pancakes side

 

 

Ingredients (for approximately 6 4-inch diameter pancakes)

1 cup whole-grain spelt flour

2 heaping tbsp ground flaxseed

1 tsp honey

1/2 tsp cinnamon

2 tsp baking powder

1 1/4 cup milk (cow’s or almond work best)

1 tbsp water

3 tbsp coconut oil melted

1 tsp vanilla extract

 

Preparation

Whisk together the dry ingredients.

Pour the milk into a 2-cup measuring cup. Add the water, vanilla extract and coconut oil to the milk.

Whisk the wet into the dry until just combined. Do not overstir. Let sit for 2-3 minutes.

Heat a large cast-iron or other griddle pan over medium heat. Add in a little butter or coconut oil and spoon in your pancake batter. Cook approximately 2 minutes or until golden brown before flipping over.

Serve with love.

 

Enjoy!

 

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Posted in General nutrition, Recipes, Tips | Tagged , , , , , , | 3 Comments »

Pea shoots with mushrooms and soba noodles

June 17, 2015 by Moira

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I love dishes like this that contain only a handful of ingredients and can be made using one pan.

Despite how simple this dish looks, it contains a wonderful mix of flavors and textures, and it’s plenty nutritious and filling. You can also alter this dish in a variety of ways if you want to create a more substantial meal or simply for looks. I’ve made a few suggestions below.

I made this dish last week for lunch, and planned to eat the remaining portion the next day. But it was so delicious, I devoured the second portion for dinner that same day.

soba ingredients

 

Ingredients

1 tbsp avocado oil (or other mild-flavored oil)

2 cloves garlic, finely minced

3/4 cup chicken or vegetable stock

6 oz mushrooms*

4 oz pea shoots

1 package soba noodles

Sea salt and fresh-ground pepper to taste

1 tsp toasted sesame oil

1 generous pinch red pepper flakes (optional)

*I like to use tree oyster mushrooms because I can buy them very local, and they have a wonderfully silky but firm texture. Shitake would also work well. Using white button or cremini will take away from the texture and Asian-inspired flavors of this dish.

 

Preparation

Bring a pot of water to boil, and cook the soba noodles per their instructions. (The brand I buy cook for 4 minutes.) Drain and rinse repeatedly with cold water until the noodles are no longer warm to the touch. Set aside.

While the water for the noodles is heating up, heat the avocado oil in a 12-inch cast-iron or other skillet over medium heat. Add the garlic, and cook, stirring occasionally until tender and fragrant–about 2-3 minutes. Add in the stock and cook for 5-7 minutes or until the stock reduces by half. (You may want to turn up the heat here to medium-high.)

Add in the mushrooms and cook until very tender, 4-5 minutes. Add in the pea shoots and cook until just tender and bright green. Season with salt and pepper. Toss the vegetable/mushroom mixture with the noodles making sure to include any left over juices, too. Drizzle the sesame oil, sprinkle on the red pepper flakes if using, and serve immediately.

Note: If you want to add more protein, consider adding sauteed prawns or fresh crab–both are delicate enough that they won’t overpower the delicious but light flavor of the pea shoots.

 

Enjoy!

Posted in Recipes | Tagged , , , , , | 1 Comment »

Carrot cake bites

June 10, 2015 by Moira

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Who doesn’t love carrot cake?! But let’s be honest… The average carrot cake recipe is loaded with sugar. In fact, most carrot cake recipes contain more sugar than nearly any other type of cake, including my personal favorites–red velvet and tres leches!

One day, I will manage to construct a carrot cake that tastes delicious, has great texture and isn’t loaded with sugar (and maybe uses whipped coconut cream for the frosting instead of cream cheese and sugar!). When that day comes, I will be sure to take lots of photos of the creation (i.e., notable accomplishment), and share the recipe. But until that day comes, these little bites will do a nice job of reminding you of carrot cake, and hopefully satisfy any cravings. They taste remarkably like  carrot cake and what’s more, these little bites contain only good stuff that fuels your body.

My kids love these bites, and they make a perfect afternoon snack for hungry tummies.

This recipe is slightly modified from from the wonderful One Sweet Mess. I tweaked a few measurements to my liking, and omitted the pineapple since the food sensitivity test I took last year informed me I don’t tolerate pineapple well.

 

Ingredients

2/3 cup grated carrot

1/3 cup oats

1/3 cup  coconut flakes

2 tbsp ground flaxseed

1 tsp ground cinnamon

1/2 tsp ground ginger

Pinch sea salt

1 tsp raw honey

4 Medjool dates, pitted

1/2 cup pecans, finely chopped

1 tsp vanilla extract

3/4 cup fine coconut flakes

Note: I didn’t make the bites photographed here using raisins, but they work well, too, and can be substituted for the dates (1/2 cup).

 

carrot shred

 

Preparation

In a food processor, pulse together the carrot, oats, flaxseed and spices. Add in the remaining ingredients (except for the 3/4 cup coconut flakes) and pulse until thoroughly combined.

carrot mix

Using your fingers or a teaspoon, scoop out enough of the mixture to roll into an approximately 1-inch diameter ball. Roll the ball in the coconut flakes until coated. Finish the remaining mixture using the same process. Store the balls in an airtight container in the refrigerator.

Serve cold. (I’m adding this comment post-publishing… These need to be served cold–straight from the frig. They are not nearly as good if they’re at room temperature, or worse–warm.) Keeps for 3-4 days in the frig.

 

Enjoy!

 

carrot above

Posted in Desserts, Recipes | Tagged , , , , , , , | 7 Comments »

Good old-fashioned British flapjacks (oat bars)

June 5, 2015 by Moira

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I apologize that I haven’t posted anything in nearly two weeks… Sometimes life just gets in the way, as I’m sure you’ve experienced. I also go through periods of what I think of as “food homeostasis”–where I’m not trying many new dishes or experimenting with recipes, and I want, and hence cook, the same 5-7 dishes for a week or two. This typically occurs when I’m trying to stick to a restrictive diet (e.g., no gluten, Paleo, no sugar) or when I have loads of work to do and want the comfort and consistency of my standby meals.

But all that aside, over the past few weeks, cravings for butterscotch and caramel flavors keep sneaking into my head. Of course, there’s nothing healthy about butter and brown sugar, so I’ve been pushing the cravings down as best I can. But at some point, I determined that the cravings were a good excuse to make a healthier-than-normal version of British flapjacks.

During the years I spent living in London, flapjacks were one of my on-the-go treats. I suppose the high content of oats made me feel as though I wasn’t being too naughty, but really, it was just the terribly naughty butter and brown sugar combination that lured me.

So here is a somewhat healthier version of the traditional flapjack. It still relies on butter and brown sugar to make the butterscotch flavor, but this recipe doesn’t use a ton of sugar, and it contains nuts and ground flaxseed to boost it’s nutritional content.

 

Ingredients

1 stick (1/2 cup) butter*

1/3 cup brown sugar (not packed)

1/4 cup coconut nectar

2 cups quick cooking gluten-free oats

1/2 cup walnuts or pecans, finely chopped

1/4 tsp salt

1/2 tsp pure vanilla extract

1/4 tsp ground cinnamon

1/8 tsp ground cardamon

1/3 cup ground flaxseed

*I haven’t yet tried making these with coconut oil, but plan to shortly. I don’t think a straight substitution would work; it would probably require slightly less than 1/2 cup.

 

Preparation

Heat the oven to 350F.

Line an 8×8-inch baking dish with parchment paper.

In a medium-size saucepan, melt the butter on medium-low heat. Once the butter has melted, stir in the brown sugar, coconut nectar, salt and vanilla. Stir until everything has melted and blended. Stir in the remaining ingredients and mix until thoroughly combined.

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Spoon out into the baking dish, and spread evenly. Pat down with the back of a large, fairly flat spoon. (I use one of my large serving spoons.) Place in the oven and bake for 23-25 minutes or until golden brown on the edges.

Allow to cool for 20 minutes before cutting in quarters, then cut each quarter diagonally for the traditional triangle-shaped flapjack.

 

Enjoy!

Posted in Desserts, Recipes | Tagged , , , , | 5 Comments »

Best ever Mexican rice

May 22, 2015 by Moira

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OK, so you might think from the photo that this post will share a taco recipe. It’s true, I make some sort of taco every week for my family. They love them, no matter what I stuff in them–prawns, beef, chicken, fish, etc.) You might also think using superlatives such as “best” is a bad idea, but this really is the best Mexican rice I’ve ever had–at least compared with what we call “Mexican rice” here in the United States and all the way down to Central Mexico.

The recipe (slightly modified) comes from Maui Taco, on the island of Maui where my mom was born and raised. Even though it’s grown more crowded and touristy, I still love visiting the island, and I try to go as often as i can. Even though the roads sport more cars, and my favorite “secret” (known only by locals) snorkeling spot now has a resort built to the edge of the sand, the waters are still turquoise blue and warm, and I still know where to go for a guaranteed swim with huge gentle sea turtles.

But back to the food! After a few hours of snorkeling and playing in the surf and sand, my family heads to Maui Taco for a quick bite. The fish tacos are simple but flavorful, and when accompanied by rice and beans, they make a full meal. The nice folks at Maui Taco shared this recipe with me years ago, and I’ve been making it ever since. For some reason, I just now thought to share it with others.

It’s surprisingly simple, incredibly flavorful and versatile. You can serve it alongside tacos as I’ve shown here or put it in a larger wrap when making burritos. You can top a bit of it with a fried egg, some sliced avocado and a little salsa or hot sauce for a satisfying breakfast. You can serve it with all the taco/burrito fixings over lettuce and make a healthy taco salad. I actually like it so much that I will eat a bowl all by itself in lieu of dessert.

I served the rice pictured here with tacos filled with meatless “Beefy Crumble,”  radish micro greens, sliced avocado and fresh salsa. I’m not a huge fan of faux meat, but I really like the ground beef substitute by Beyond Meat. We get the “Feisty” version which is very flavorful and made with pea protein (instead of soy, which as you may know, I generally avoid).

rice angle

taco

 

Ingredients

3 tbsp extra-virgin olive oil

1/2 cup red onion, finely diced

2-3 garlic cloves, minced or crushed

1 cup long-grain rice

1 1/2 tbsp tomato paste

3 cups organic (or homemade!) chicken stock*

Sea salt to taste

 

Preparation

Heat the oil in a 12-inch cast-iron or similar skillet over medium heat. Add in the onions and a pinch of salt. Cook until the onion softens and begins to turn translucent. Add in the garlic and cook, stirring regularly, for another 2-3 minutes.

Push the onion/garlic mixture to the edge of the pan and add in the rice. Cook, stirring occasionally until the rice begins to brown a little. Stir in the tomato paste until fairly well-blended. Slowly stir in the chicken (or veg) stock. Bring to a boil. Turn down the heat and simmer the rice covered for 20 minutes. Stir and season to taste with salt.

Serve immediately or at room temperature. Store leftovers in an airtight container for up to three days.

Enjoy!

Posted in Recipes, Travel | Tagged , , , , , | 2 Comments »

Soothing smoothie

May 8, 2015 by Moira

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This smoothie is for those days you wake up and simply aren’t excited for a glass of greens, or eggs and bacon, or whatever you usual go-to breakfast is. It’s the kind of drink you want when life has been hectic and you want something soothing and nurturing both in nutrients and taste. Because this smoothie tastes like a dessert to me, I probably make it more often than I should (if you believe too many nuts is a bad thing!).

I’ve been experimenting a lot with cashews lately, and I hope to post some of the winning recipes here soon. Cashews make everything better, in my opinion. They impart a delicious creaminess that many think is only achievable with dairy products. I’ve been trying some cheesecake recipes that are completely vegan. They’ve all been delicious, but I’m just tweaking the recipes to get them right before sharing.

I love this shake because it feels like a warm hug even though it’s cold and creamy. It’s naturally sweet from the banana and dates, and the cardamon adds just a touch of unexpected flavor that lets your mind to travel to distant lands. (OK, you’re wondering *what* else is she putting in her shake?! But I’m serious, sip this drink in a quiet room and your mind might just conjure up images from A Passage to India, The English Patient, or Lawrence of Arabia.)

 

Ingredients

1 cup filtered water or coconut water

1/3 cup raw, unsalted cashews

1/2 a banana, peeled

1 tsp pure vanilla extract

2 Medjool dates, pitted

1/4 tsp ground cardamon

The tiniest pinch of salt

3-4 ice cubes

 

Preparation

Whizz everything together in a high-powered blender until smooth and creamy. If it’s too thick for your taste, thin with a little more water or ice.

Sit back and enjoy!

Posted in Recipes | Tagged , , , , | 5 Comments »

Sunscreen pick for 2015

May 2, 2015 by Moira

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I mentioned a few weeks ago my constant battle with “spots,” otherwise known as melasma, liver spot, sun spots, hyperpigmentation. I may have become  a sunscreen convert in my 20s with regards to my face, but I have always allowed the rest of my body to soak in the sun with little to no precaution taken.

Well those spots haven’t just taken up residency on my face. The decades of sun exposure now tell their tales across my legs, arms and hands. And while my chest isn’t freckly or spotty like you see with many fair-haired women, I can see the damage wrought by the sun when I shrug my shoulders and a dozen lines appear across my chest –proof that the skin has lost its elasticity.

Now I recall the years I laid in the sun, slathered not with Johnson’s Baby Oil, but with some equally insufficient oil or lotion, with an SPF of 4 and the luscious smell of coconuts. In fact, recently, while looking through old photos, my husband asked, “Who’s this girl on the beach with your cousins?” “It’s me!” I promptly replied. “What? It can’t be… She looks Black,” was my husband’s response. When I recalled that the production of melanin is your body’s natural response to injury, I could only respond with a heavy sigh.

It’s not just vanity that is causing my spot obsession… I want to set a good example for my children who are still young enough to influence, and who are exposed daily to the intensity of our Californian sun. I hope to instill in them great respect for the power of the sun (think solar as well as radiation), and get them to think of applying sunscreen the same way they view brushing their teeth or getting dressed.

2015 sunscreen

 

I’m only recommending one sunscreen this year, although I still like Burn Out (Ocean Safe and Sensitive formulas), and Kinesys Earth Kind Sunscreen Ointment if you’re going to be in the water for an extended period of time, due to its water-proof quality. However, Honest Co.’s Honest Sunscreen Lotion is my all-around favorite this year. It’s formulation (which, like all my recommendations relies on non-nano zinc oxide) is more elegant than Burn Out which means it goes on easier and is absorbed into the skin better. It’s also much more moisturizing–so much so that it feels like you’re just using a regular face or body lotion. (While not an issue for my family, I know others have found the Burn Out to be somewhat drying.) And I love the price–just $13.95 for a 3 oz tube or if you have access to a Costco, $19.95 for two 2 oz tubes.

A final comment about sun safety… While many people now understand the damaging effects of the sun’s rays, and use sunscreen daily as a result, most of us don’t take the next essential step: reapplication. People often think you only need to reapply sunscreen if you’ve been swimming or sweating, because both can wash off the sunscreen. However, most sunscreens also begin losing their effectiveness after just a few hours. To stay adequately protected throughout the day, reapply sunscreen every 3-4 hours.

Safe sunning!

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Lentil pomegranate gorgonzola salad with fresh herbs

April 28, 2015 by Moira

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I recently had the pleasure of cooking dinner, at a lovely home in Santa Cruz overlooking the ocean, with a friend whose husband and young son are primarily vegetarian. It reminded me that I tend to cook in a distinct pattern. That is, I usually prepare a meat-based entree served with a cooked vegetable side and a green salad. Healthy, yes, but a little boring in its repetition. The evening I cooked with the above mentioned friend, we served steak (the meat entree), along with four or five vegetable dishes, which combined for a great meal. Not that any of us have time to whip up six dishes for every dinner, but it got me thinking… I want to cook more vegetarian dishes not just cook more vegetables.

One of the dishes my friend made that evening is this lentil salad. She said the recipe comes from the genius Ottolenghi team, but I couldn’t find it in any of their books. My friend didn’t use precise measurements, but I’ve tried to capture fairly precise measurements based on my own taste. It’s definitely one of those dishes you can make, then taste, adjust, taste again, etc. However, I have included the measurements for the dish as I like it (since I’ve already made it three times in the past two weeks).

The combination of flavors and textures surprises and delights. I also love the different colors even though the main ingredient–French lentils, is an uninteresting greenish-brown. And while sun-dried tomatoes seem strong-flavored on their own, as does gorgonzola cheese, they blend perfectly together in a surprisingly mild, yet still very flavorful way.

I also think this dish works with just about anything. We served it with steak, but it would have been a great accompaniment to roasted chicken or grilled halibut or any vegetarian dish.

 

Ingredients

3 cups cooked French lentils*

1 cup fresh pomegranate seeds

3/4 cup sun-dried tomatoes, roughly chopped, plus a little oil from the jar

1/2 cup gorgonzola cheese, crumbled

2 tbsp fresh dill, thick stems removed and leaves chopped

2 tbsp fresh chives, snipped or cut in small lengths

2 tbsp fresh flat-leaf parsley, chopped

Coarse-ground sea salt

Fresh-ground pepper

Extra-virgin olive oil

*If you happen to live near a Trader Joe’s store, they sell steamed lentils in the produce section. Cooking your own is always better, but in a hurry, the pre-cooked lentils make this dish a cinch to prepare!

 

Preparation

Mix everything together in a large bowl. Drizzle a little olive oil, season to taste and stir to incorporate. Serve at room temperature.

 

Enjoy!

 

lentil above

Posted in Recipes | Tagged , , , , , , | 4 Comments »

Happy Earth Day

April 22, 2015 by Moira

In the past, in honor of Earth Day, I’ve given suggestions on ways people can lessen their impact on our Earth. However, increasingly, I think people will care more about the Earth and want to take part in preserving its health and beauty if they simply connect more with it. So this year, I thought I’d simply share some of my favorite images that celebrate the incredible beauty of this planet we call home. I hope you enjoy them.

 

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Posted in Travel | Tagged , , , , , , , , | 5 Comments »

Skin and haircare favorites for Spring and Summer

April 21, 2015 by Moira

 

spring favs

 

I don’t know whether to attribute my latest obsession with skin and hair to my advancing years, but I’m definitely obsessed.

I’ve been noticing everyone else’s skin and hair, and thinking a lot about what skin and hair properties age us most. Is it wrinkles? Sun/age spots? Overall even appearance in tone? The presence or absence of glow? I suppose it varies by observer, but there are plenty of medical professionals out there that claim the number one “ager” is spots (otherwise known as sun spots, age spots, liver spots, melasma and hyperpigmentation). While genetics, oral contraceptives and pregnancy can influence our spotting–how much we have and what type(s), the largest contributor is UV sun exposure. And it’s the UV rays that break down the collagen in our skin, speeding the onset of wrinkles. (We naturally lose collagen as we get older.)

Spots have inhabitated my face since I was a child. Some of them existed early on, so they might actually be freckles, but the vast majority laid claim to my visage during the past 20 years. I know now that they came at the bidding of the sun. That’s why I’m always touting the need to use sunscreen, with an SPF of 30 or greater, daily. It’s also why I am determined to find a natural product that helps lighten and brighten my complexion.

There are numerous products available today that use hydroquinone to lighten areas of hyperpigmentation, but hydroquinone is a known toxin that has been shown in laboratory studies to cause cancer in rats. It can also cause swelling and irritation and can lighten areas surrounding hyperpigmentation, resulting in a bulls-eye appearance. And wouldn’t you know…it’s been banned in Europe; there’s our (not) highly-effective FDA at work again. I have friends who have used products containing hydroquinone with positive results, but the benefits simply don’t outweigh the risks.

I’ve only been using Jurlique’s Purely Bright Treatment Serum for a few weeks, so I haven’t noticed any of my spots diminishing in size. However, my skin definitely seems brighter, “glowier,” and more even-toned! I love how this product feels on my skin even after it gets absorbed. The serum uses Jurlique’s proprietary VitaBrightKX+ along with Kakadu Plum, which is the world’s richest natural source of Vitamin C. I’ll report how the product continues to work, but it’s my current skin defense and skin repair weapon of choice. Jurlique is also one of the purest skincare lines available.

And to ensure my serum is really penetrating the skin to do it’s work, I cleanse with Juice Beauty’s Green Apple Cleansing Gel. Like Jurlique, the entire Juice Beauty line is completely natural (e.g., free of parabens, sulfates/ites, glycols, disodium ETDA, fragrance, etc.). The gel cleanser claims to “refine and brighten,” (using the natural exfoliant: glycolic acid), but all I know is it removes my eye make-up easily and leaves my skin feeling incredibly smooth and supple.

Of course, as I’ve gotten older, my hair has decided to reinvent itself several times over. I’ve battled gray hair for the past two decades (a trait inherited from my father who turned gray in his 20s). Then after having my children, my hair decided to turn from nearly stick-straight to wavy. Then as the years came on, my hair decided to get coarser and drier. I’m using two products that do a great job of combating coarseness and dryness naturally. Both are made by ACURE. The spray-on Leave-In Conditioner makes my hair instantly soft and supple, and the pure Argan Oil (use sparingly!) does a great job eliminating coarseness and controlling frizz. Both also help protect your hair from styling tools and UV rays.  I’m in love with both products, and find they work magic on my hair regardless of which shampoo and conditioner I use in the shower.

So here’s to “glowier” skin and glossier hair!

 

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