Not Your Usual Bowl of Oatmeal

November 30, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, breakfast

img_2646Superfoods jazz up morning breakfast. You can even go gluten-free!

Since I’m not much of a microwave fan these days, even I had doubts if I could make a warm yummy breakfast in a flash. But I’m happy to report that in less than 4 minutes, I whipped up creamy oatmeal with gluten-free oats.

Laced with maple syrup from the farmer’s market, raw walnuts, fresh pomegranate seeds and topped off with a dollop of ghee (clarified butter skimmed of milk solids), this was one satisfying superfood breakfast on the go that is a far cry from the goop I ate as a kid.

1/3 cup oats (gluten free can be found in most natural food stores)
1 cup water, milk, rice or almond milk
1 Tbsp chopped walnuts (roasted or raw)
1 Tbsp pomegranate seeds
Pinch of sal
t

Combine oats, water or milk and salt in a saucepan and stir over medium heat until desired consistency or follow cooking instructions on the oatmeal box. Ladle into bowl and top with nuts, pomegranate seeds and syrup.

Serves 1

Good Start Rice (or Quinoa) Pudding Breakfast

August 12, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen

img_2190 Great way to make leftover grains disappear. Guests love my breakfast pudding as a yummy, healthy start to the day!

Use quinoa for extra protein. I love almond milk for a creamy non-dairy treat!

2 cups cooked basmati rice or quinoa
1/2 cup milk or rice, soy, or almond milk
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of sea salt
1/4 cup plus extra maple syrup
1/2 cup chopped walnuts
1/4 cup raisins or blueberries
1/2 teaspoon vanilla
Toasted unsweetened coconut

Cook your grain of choice, rice or quinoa, according to package directions - I usually use leftovers from the night before. In a medium skillet on medium heat, add grain and toss with milk, cinnamon, nutmeg and salt until much of the milk is absorbed. Add maple syrup, walnuts, raisins or berries. Toss to heat until liquid is fully absorbed being careful not to scorch. Remove from heat and add in vanilla.

Place in individual bowls. Drizzle with additional maple syrup if desired and sprinkle with toasted coconut. I add extra fruit on top, such as raspberries, peaches, pitted cherries, and serve in a pool of warm milk. Serves two.

Blueberry Tart from Terry Walters

A summer tart with an easy almond meal crust.

blueberry-tart04Good-bye wheat, refined sugar and butter and welcome in summer’s berry bounty with this great recipe from Terry Walter’s upcoming cookbook.

CRUST

2 cups almond meal
2
tablespoons maple syrup
1
tablespoon virgin coconut oil
Pinch of sea salt
1
teaspoon almond extract

FILLING

1 cup apple juice
2
tablespoons
arrowroot powder
1⁄2
cup maple syrup
2
tablespoons lemon juice
1⁄4
teaspoon almond extract
Zest of 1 lemon
Pinch of sea salt
2
cups blueberries

Preheat oven to 350°F. Lightly oil 9-inch tart pan.

PREPARING CRUST

Place almond meal in large mixing bowl. In small skillet over medium-low heat, whisk together maple syrup, coconut oil and salt until oil melts. Whisk in almond extract and remove from heat. Pour this mixture over the almond meal and fold to incorporate all ingredients. Transfer dough to tart pan and press to form crust. Bake 15 minutes or until golden brown. Remove from oven and, using the back of a wooden spoon, gently press down any puffed areas of crust. Set crust on wire rack to cool.

Cookbook author Terry Walters

Cookbook author Terry Walters

PREPARING FILLING

In small bowl, whisk together 1⁄2 cup apple juice with arrowroot and set aside. In medium Dutch oven over medium heat, combine remaining 1⁄2 cup apple juice with maple syrup, lemon juice, almond extract, lemon zest and salt and bring to simmer. Add 1 cup blueberries and stir until berries start to pop and liquid turns red/blue. Reduce heat to low and whisking continuously, pour arrowroot-juice mixture into berry mixture. When liquid is thick, remove from heat and fold in remaining blueberries. Pour into crust, spread evenly and refrigerate for at least 1 hour to set.

Serves 8

Terry Walters on Bloom Talk Radio:
Eating Clean
Smarter Food

Terry’s Website

Stuffed Artichokes with Olives and Pignoli Nuts

July 8, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, veggies

img_1662

With a large artichoke, this can make a whole meal, especially in the summer.

Artichokes are one of my favorite foods! Pulling each leaf through my teeth to get to the “meat” is worth the effort when the heart of the artichoke is waiting at the end.

I forgo butter and use an olive oil and parmesan cheese mixture as a dunking bath before every bite. And in my kitchen where white flour is off limits, I stick to spelt, sprouted grains or gluten free breads that I grind in a food processor for a healthier bread crumb.

4 artichokes
3 tablespoons extra-virgin olive oil plus more to drizzle
1 lemon
2 cups unseasoned bread crumbs
1/4 cup almond meal
1/4 cup mixed chopped fresh herbs or 1 teaspoon dry herbs of parsley, oregano & basil
1 teaspoon garlic powder
8 - 10 pitted kalamata olives chopped
4 tablespoons pignoli nuts, toasted
sea salt & freshly ground pepper to taste

Cut the top off of each artichoke, hollow out the center and remove the prickly tops off of each leaf. Also cut off the stem at the base so the artichokes sit flat. Rub the top and each leaf top with half of a lemon so the leaves don’t  brown. In a large bowl, mix the bread crumbs, almond meal, herbs, olives, pignoli nuts, garlic powder, olive oil, salt and pepper. Stuff each artichoke center with the bread crumb mixture and in between the leaves.

Squeeze the juice out of the lemon into a large pot filled with 1 1/2 inches of water. Place the artichokes in the pot and drizzle extra olive oil on each top. Bring the water to a bowl. Cover the pot, lower heat and simmer for 1 to 1 1/2 hours or until a knife is easily inserted into the center. Serve with a dunking mixture of extra virgin olive oil and freshly grated parmesan cheese in individual small bowls.

Note: Gluten free bread crumbs can be substituted for regular bread crumbs. I make my own by processing rice bread in a food processor. Another healthy bread crumb alternative (although not gluten free) is to process spelt bread or Ezekial cereal.

Chocolate Zucchini Quinoa Bread

img_1563Velvety dark chocolate bread that tastes like sinfully delicious cake. You’d never know zucchini was “in” and wheat, white flour and dairy was “out.”

Sure to be a crowd pleaser even with hard core chocolate lovers (and the kids)! Gluten free flours, quinoa and rice, are paired up along with good quality cocoa powder. Healthy walnut oil adds flavor while applesauce takes the place of eggs.

Enjoy with a cup of tea anytime you crave some chocolate!

1 1/2 cups quinoa flour
1 cup brown rice flour
2/3 cup unsweetened cocoa powder
3/4 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1 1/2 teaspoon cinnamon
dash of sea salt
1 cup applesauce
2 cups grated zucchini
1/3 cup walnut oil
1/4 cup rice milk
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

Grease oven proof glass loaf pan with grapeseed oil spray or a healthy nonstick alternative. Mix all ingredients in a large bowl and stir till combined. Batter should be wet and incorporated. (If too dry add a little more applesauce or rice milk). Transfer batter to loaf pan and bake for approx. 1 hour or until tester comes out clean. Cool before slicing.

Barb’s Tip: The bread is best served warm but needs to cool down enough so it doesn’t crumble when sliced.

Terry’s Banana Coconut Chocolate Chip Cookies

chocochipcookiesFinally a cookie recipe that is wheat-free and uses up overripe bananas. Maple syrup adds sweetness instead of refined sugar from Terry Walters, author of Clean Food.

2 bananas, mashed
1⁄4 cup canola oil
1⁄4 cup maple syrup
1⁄2 teaspoon vanilla extract
1 cup rolled oats
2⁄3 cup brown rice flour
1⁄4 teaspoon baking soda
1⁄2 cup shredded unsweetened dried coconut
Pinch of sea salt
1⁄4 cup semi-sweet dark chocolate chips

Preheat oven to 350°F.
In medium bowl, combine bananas, oil, syrup and vanilla. In separate medium bowl, combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (do not overstir). Fold in chocolate chips.

Line cookie sheet with parchment paper and drop batter by the heaping teaspoon onto sheet. There is no need to roll, flatten or shape the mounds. Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place directly on wire rack to cool.
MAKES 11⁄2 dozen cookies

(Copyright 2009 Sterling Publishing, Co., Inc.)

Terry talks about Eating Clean on Bloom Talk Radio