Oven Roasted Root Vegetables

Posted on February 28, 2012 by Vandy Roadifer

For the past month I’ve been living on roasted root vegetables. It’s very convenient to have a bowl of already roasted veggies in the refrigerator so I can make quick meals or side-dishes with them. They make a gorgeous breakfast hash with eggs and a beautiful puree to go along side poached fish.

I peel and chunk whatever veggies I have on hand usually beets, carrots, rutabagas, sweet potatoes or turnips (though the last two are no longer on my eating plan). I try to keep the pieces fairly similar in size so they’ll cook evenly. If using sweet potato, remember they’ll cook faster than anything else. I don’t like to cook everything until they’re mushy, only tender, so they’ll have some mouth feel as well as stand up to recooking later.

4 beets of various colors, peeled & quartered
4 carrots, peeled & chunked
2 rutabagas, peeled & quartered (optional)
1 sweet potato, peeled & chunked (optional)
2 Tbs grapeseed oil
Sea salt & black pepper

Preheat oven to 425* Toss pieces of vegetables with oil, salt and pepper until evenly coated. Arrange in an single layer in a 9″ x 13″ baking dish. I arrange them by color since the dark red beets will bleed color on the veggies next to them. Bake for 50 minutes, turning the veggies over half way through cooking.

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Shrimp and Grapefruit Salad

Posted on February 23, 2012 by Vandy Roadifer

When I was eating 9 cups of veggies a day, I got used to eating large quantities of fresh vegetables and found I missed it when I switched to a diet that didn’t require so much food. I’ve been satisfying my veggie cravings with green salads. Usually I don’t post salad recipes since they’re something I throw together from the contents of my refrigerator and cupboards but I had several requests for my grapefruit vinaigrette.

Grapefruit Vinaigrette

Juice of one ruby red grapefruit
2 Tbs olive oil
1/2 tsp ginger, finely grated
1/4 tsp sea salt
1/4 tsp black pepper

Whisk ingredients together and dress salad right before serving.

Shrimp and Grapefruit Salad

8-10 leaves of romaine lettuce
8-10 leaves of Tuscan kale, veins & stems removed
12 medium shrimp, cooked, cleaned and peeled
1 avocado, sliced
1 ruby red grapefruit, cut into supremes
1 small red onion, diced
1/4 cup toasted almond slices

Cut or tear the lettuce and kale into bite-sized pieces and place in a large bowl. Toss greens with red onion and almonds. Lay shrimp, avocado slices, and grapefruit supremes on top of the salad. Drizzle with vinaigrette and serve.

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New Dietary Plan

Posted on February 23, 2012 by Vandy Roadifer

As much as I like the idea of Dr. Wahls’ 9 cups of berries and veggies a day nutrient dense diet my body didn’t. I’m not absorbing nutrients properly so increasing the amount of nutrient dense food I’m eating made my body treat the extra nutrients as an invading force. Gotta love Multiple Chemical Sensitivity.

Anyway, my doctor and I found a gentler way to get all the nutrients I need from food while helping my malabsorption issues. It may take longer but my body will at least stop feeling like I’m poisoning it with the foods I’m eating. I’m now trying the Specific Carbohydrate Diet. It’s complicated but basically it’s grain free, refined sugar free and starch free. Its aim is to heal and balance the microbes in the gut so nutrients are absorbed properly. It’s highly recommended for people with autoimmune diseases, especially ones that affect the gut like Celiac and Crohn’s.

SCD is both more permissive than the modified Paleo diet I’ve been on for the past month and more restrictive. The only sweetener I can use is honey and even my beloved date sugar isn’t allowed. I also can’t use my favorite gluten replacement: chia seeds. There’s a whole new set of cooking and baking challenges ahead of me. I’m looking forward to experimental cooking and, eventually, improved health!

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Sesame Ginger Slaw

Posted on February 17, 2012 by Vandy Roadifer

On my new eating plan I need to eat 3 cups of sulfur rich veggies a day, this includes cabbage and onions. One of my favorite ways to prepare cabbage and onions is in coleslaw. Usually I make a spicy Mexican inspired slaw with peppers and cilantro. Now that I can’t eat peppers, though, I’m turning to other spices to get the heat I love so much. Not only does ginger have a nice heat to it, but it’s an anti-inflammatory food as well. The sesame ginger dressing for this slaw is excellent and would be good over romaine or spinach salad, too.

1/2 head of cabbage, shredded
1 med. onion, diced
2 med. carrots, shredded
Juice of one lemon
2 Tbs toasted sesame seeds
1 Tbs toasted sesame oil
1 Tbs rice wine vinegar
1/2 tsp grated ginger
1/2 tsp sea salt

Combine cabbage, onion and carrots in a large bowl. In a small dish, make dressing by whisking together lemon juice, sesame seeds, sesame oil, vinegar, ginger and salt. Pour dressing over the vegetables, toss well to evenly coat the vegetables. Chill at least a half hour before serving.

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Fennel & Rainbow Chard Chicken Soup

Posted on February 4, 2012 by Vandy Roadifer

I was looking for a new recipe for Swiss Chard, having gotten a little bored with sauteed Chard with vinegar, nuts and dried fruit (it’s great but eating it every day is a little much, even for me). I came across this recipe for Couscous with Fennel, Chickpeas & Chard. It had possibilities even though I didn’t have all the ingredients and some others are verboten. I substituted raw cashews for chickpeas and added chicken and carrots. I didn’t have coriander or caraway so used a little ginger and white pepper instead. It turned out great and is filled with tasty nutrients. I thought I’d miss not having a starchy grain in it but there were enough vegetables that I didn’t notice the absence of rice or quinoa.

2 qts vegetable or chicken stock
1 cup raw cashews
1 medium onion, diced
1 fennel bulb, diced (set aside fronds)
2 carrots, diced
8-10 leaves Rainbow Chard, leaves chopped & stems diced
2 skinless boneless chicken breasts, chopped
4 cloves garlic, minced
1 Tbs olive oil
2 tsp ground cumin
1/2 tsp ground cayenne
1/2 tsp ground ginger
1/2 tsp white pepper
1/2 tsp sea salt

In a large stockpot combine olive oil, onions, garlic, fennel bulbs, chard stems, and carrots (hold fennel fronds and chard leaves aside). Saute until onions are translucent. Add vegetable or chicken stock, cashews, spices and seasonings. Bring to a simmer and cook until carrots are tender, stirring often. Add chicken, chard leaves and fennel fronds. Simmer on low until chicken is cooked through.

Posted in Dairy Free, Gluten Free, Grain Free, Soup | 1 Comment

Liver Puree with Cranberries

Posted on February 2, 2012 by Vandy Roadifer

I’m seeing a new doctor who specializes in functional/integrative medicine, where they look at treating the whole body rather than simply focusing on symptoms of disease. My MD suggested I check out Terry Wahls’ website and switch to her eating plan. It’s a modified Paleo diet with focus on getting all essential nutrients from food rather than vitamins and supplements. Part of that means eating organ meats. I’ve never been a big fan but I’m looking at it as a culinary challenge.

I looked at several liver pâté recipes and some ethnic liver dishes and came up with the recipe below. I wanted that liverwurst flavor but with a healthy twist so I added vegetables and then the cranberries for their tartness.

1 1/2 lbs beef liver, cleaned and cut into chunks
1 cup water or vegetable broth
2 cups cranberries, fresh or frozen
2 stalks celery, sliced
1 medium onion, diced
1 carrot, diced
1/4 tsp rubbed sage
1 pinch ground cloves (about 1/8 tsp)
Salt & pepper to taste

Sauté cranberries, celery, onion and carrots in a large frying pan until onions are translucent, cranberries have popped and carrots are cooked. Stir in water or broth, sage and cloves. Bring to a simmer and add chunks of liver. Simmer, stirring often, until liver is cooked through, about 20 minutes. Spoon into a food processor and puree until smooth. Add salt and pepper to taste. Serve with favorite crackers or vegetables.

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Vegan Agave Coconut Caramel

Posted on January 26, 2012 by Vandy Roadifer

With Valentine’s Day just a few weeks away I’ve been thinking about candy recipes. Caramel is one of my absolute favorite flavors. I knew how to make it out of cane sugar and cream but wasn’t sure if I could adapt it to my new dietary needs. I found a couple of recipes for agave caramel and another one for coconut milk caramel so I combined them together to create this recipe. I highly recommend using a candy thermometer since I used the cold water method and my caramel were just a little too soft. They still tasted great, though. There’s a hint of coconut undertones but the agave caramelized surprisingly well, even though it did take a lot longer than it would with sugar. I’d probably add a little more salt if I make this again but all in all I’m very happy with the results.

Note: As with any caramel recipe, use a saucepot about twice as large as needed for the amount of ingredients since bubbling sugar expands.

1 1/4 cups agave nectar
1/2 cup vegan margarine
2 cups coconut cream
1 Tbs vanilla extract
1/2 tsp sea salt

In a large saucepot combine, agave, butter, salt and half the coconut cream (one cup). Add vanilla to the remaining portion of the coconut cream and set aside. Bring the contents of the saucepot to a rolling boil, stirring frequently. Cook until the mixture darkens and thickens. This takes some time so be patient. Add the rest of the coconut cream and vanilla to the saucepot. Bring the mixture back up to a rolling boil, stirring frequently. Cook until the caramel forms a fairly firm ball when dropped into cold water. The temperature should be between 244* and 250* F on a candy thermometer (I recommend using a candy thermometer – it takes the guesswork out of candy making). Pour mixture into lightly buttered 8 x 8 inch glass pan and cool at room temperature. Once cool cut into squares and wrap individually in waxed paper.

Posted in Dairy Free, Dessert, Gluten Free, Sugar Free, Vegan | 3 Comments

Gluten Free Sugar Free Ginger Cookies

Posted on January 17, 2012 by Vandy Roadifer

I dislike making cookies. I find them too time consuming and temperamental. Leave them in the oven just a minute too long and they’re ruined. However, people love eating cookies and I’m taking a writing class this spring filled with willing taste testers. Today I made ginger cookies that fit all my dietary restrictions. Since I can’t use regular molasses and I haven’t any sorghum molasses (they’re on my list), I substituted dark agave nectar and a half teaspoon of maple flavoring. I would have used maple syrup but am currently out.

I’m really happy with the way these cookies turned out. They’re perfect pillows of chewy, spicy goodness. Hopefully my classmates will like them as well. I’ll find out tomorrow.

3/4 cup vegan shortening
1/4 cup dark agave nectar
1/4 tsp maple flavoring (optional)
1 egg
1 cup date sugar
1/2 cup sorghum flour
1/2 cup corn starch
1/4 cup tapioca starch
1 tsp xanthan gum
1 tsp baking soda
2 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt

Preheat oven to 350* F. In a large mixing bowl combine shortening, agave, maple flavoring, and egg. Blend with an electric mixer until smooth. In a smaller bowl combine the rest of the ingredients and whisk together. Slowly pour the dry ingredients into the wet ingredients, thoroughly mixing the dry ingredients into the dough before adding more. Once mixed, roll dough into one inch round balls with your hands. Place cookies on parchment covered baking sheets spacing them about one and a half inches apart. Bake for 13-15 minutes until edges just start to brown. Remove from oven and allow to cool completely before storing in an airtight container.

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Beef and Beet Tomato Free Ragu

Posted on January 11, 2012 by Vandy Roadifer

I make large batches of my Tomato Free Italian Vegetable Sauce and freeze it in two cup batches so I have it on hand when I want it. The other night I pulled the last bag out of the freezer along with a pound of extra lean ground beef. I tossed some ingredients in a large saucepot, cooked it down and created this really satisfying ragu that *almost* tastes like it contains tomatoes. It’s pure comfort food for me but doesn’t trigger any of my sensitivities. I served it with Creamy Dairy Free Polenta but it’d be excellent with the pasta of your choice.

1 lb extra lean ground sirloin (I use the 92% fat free)
2 cups Tomato Free Italian Vegetable Sauce
1 medium onion, diced
6 medium mushrooms, sliced (I used creminis)
3 Tbs white wine vinegar
2 Tbs balsamic vinegar
1 Tbs olive oil
1 tsp dried thyme
1/2 tsp sea salt
1/2 tsp black pepper

Add oil, onions, vinegars, thyme, salt, and pepper to a large saucepot. Saute until onions are translucent. Add ground beef and stir often until meat is browned. Add mushrooms and vegetable sauce. Simmer on low, stirring once in a while until sauce is cooked down and most of the liquid is gone. Serve over pasta or polenta.

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Creamy Dairy Free Polenta

Posted on January 10, 2012 by Vandy Roadifer

I made a really fantastic beef and beet ragu tonight and instead of serving it on quinoa pasta, I decided to make polenta. I happened to have my favorite brand of dairy free cheese on hand (Daiya mozzarella cheese shreds) and it melted beautifully into the polenta and added that creamy texture and flavor I was looking for.

2 cups water or vegetable stock
2/3 cups dried polenta (or grits)
1/3 cup Daiya mozzarella cheese shreds
1 clove garlic, minced
2 tsp fruity olive oil
1 tsp dried thyme
1/2 tsp sea salt
black pepper to taste

In a small saucepot, bring water or stock to a simmer. Add polenta, garlic and salt. Simmer on low for 15-20 minutes, stirring often, until the corn is cooked through. Add Daiya cheese, olive oil, thyme and pepper. Stir continuously until the vegan cheese is melted and combined. Remove from heat and serve with your favorite Italian sauce.

Posted in Dairy Free, Gluten Free, Side Dish, Sugar Free, Vegan | 1 Comment