Camp Food and Travel Pictures: Cape Hatteras N.C.
23 May 2012 1 Comment
in Recipes, Essay On Health Tags: avocado, bacon, beach house, Berkshires, cabbage, camp food, camping, candida, candida cookbook, candida diet, candidiasis, Cape Hatteras, cast iron skillet, eggs, fish tacos, flax bread, Frisco NC, green veggies, health coach, kale, Mahi Mahi, one dish meal, onion, protein, sausage, snack, travel food, tune sashimi
The Chesapeake Bay Bridge-Tunnel, only 4 more hours to go!
Last week Dana drove us over 600 miles from the Berkshires to Frisco, NC on Cape Hatteras and back again, whew! Our little ’84 Jetta was packed with camping equipment and of course, lots of food! The state forest camp grounds were beautiful and totally worth the long drive to get there. We camped for the first part of our trip and then moved a few miles down the road to a house on the beach that we shared with friends, what an awesome vacation!
The view of the Atlantic from our camp site in Frisco, NC
First I want to share my favorite way to enjoy avocados, with some tamari, wasabi and a spoon….
Chipolte, salt and lime on the left and my tamari and wasabi half on the right.
All you need is a spoon, and maybe someone to share the other half with : – )
Dana’s camp stove, which he took bike touring with him over a decade ago, decided it was time to retire when we tried to use it our first morning. So we had to rely on the charcoal grill at our site. Good thing we brought our cast iron pan!
Chopped cabbage, sauerkraut, bacon and eggs; everything you need for a hearty seaside breakfast.
I cooked the bacon first, then sauteed the cabbage, pushed everything to the side and fried the eggs in the rest of the bacon fat. Flax crackers and sun tea on the side. Eating directly out of the skillet means no dishes to do, we are on vacation after all!
One night for dinner we grilled asparagus and then cooked sausages and kale with mushrooms and onions in the skillet. Dinner is served.
Best beach house dinner: fresh fried mahi mahi fish tacos (‘slaw and corn tortillas not pictured) and sashimi tuna with bacon tacos. Gotta give Bill credit for the bacon and sashimi combo and the picture too! I used romaine lettuce leaves to make my tacos, wicked good guys, you gotta try it!
Sunny Seed Hummus
01 Nov 2011 Leave a Comment
in Recipes Tags: candida, candida cookbook, candida diet, dip, flax bread, flax crackers, garlic, health coach, hummus, hummus alternative, lemon, sandwich filling, spread, sunflower seeds, sunny seeds
Paprika dusted sunny seed humus on flax toast and my short hand recipe.
My newest health coaching client is already teaching me things about cooking, like the idea that humus can be made from sunflower seeds! I whipped this up in about 5 minutes this afternoon and it’s really tasty. Sunflower seed hummus goes great with flax crackers or toasted flax bread. It also makes a great dip for fresh veggies or as a sandwich spread. There are many possibilities as far as adding in fresh herbs and spices, see what you can come up with!
Sunflower seeds are inexpensive and highly nutritious. These tiny seeds are an excellent source of vitamin E, the body’s primary fat-soluble antioxidant. Vitamin E has significant anti-inflammatory effects that result in the reduction of symptoms in asthma, osteoarthritis, and rheumatoid arthritis, conditions where free radicals and inflammation play a big role. The phytosterols in sunflower seeds are believed to reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers. Sunflower seeds are also a good source of magnesium. Numerous studies have demonstrated that magnesium helps reduce the severity of asthma, lower high blood pressure, and prevent migraine headaches, as well as reducing the risk of heart attack and stroke. All from one little seed! And there’s more, read the rest of this article here.
Ingredients :
1 cup sunflower seeds (shelled, unsalted)
2-3 tablespoons lemon juice (use fresh lemons best results)
1-2 cloves garlic
herbs and spices to taste, try coriander, dill, cumin, cilantro, paprika, chili powder….
salt and pepper to taste
about 1/2 cup water (depending on your preference, water can be added to thin out the humus, and make it creamier).
Procedure:
Put all ingredients into a food processor.
Blend until mixture looks like a smooth dip. I added the water a little at a time until I liked the consistency. You shouldn’t be able to see any sunflower seeds in their original form once it’s done.
One Hour in the Kitchen: Roasted Brussels Sprouts, Eggplant Spread and Flax Bread
03 Oct 2011 3 Comments
in Recipes Tags: Brussels sprouts, candida, candida cookbook, candida diet, eggplant spread, Fire Cider, flax bread, garlic, health coach, Old Creamery, paprika, roasted eggplant, roasting
It’s been a busy couple of weeks, much busier than I like quite frankly and I was happy to have an hour free this morning to do some cooking. It’s amazing how much one lady can do in one hour in the kitchen. I was most interested in roasting some of the brussels sprouts from our garden. Usually I make them in the skillet with bacon, but in times of baby cabbages and no bacon, there must be a delightful alternative.
From garden to bag to bowl, not a lot of prep work to do for home-grown brussels sprouts.
Last week I got some roasted sprouts from The Old Creamery in Cummington which is now carrying our Fire Cider! The sprouts were the perfect snack and here’s my version of …
Roasted Brussels Sprouts:
Brussels sprouts, ends trimmed, cut in half lengthwise
Vinegar: I used balsamic on one half and made another batch with half tamari and half apple cider vinegar, both tasted great: a little tangy, a little sweet and a bit salty. If you are on a strict Candida diet use just the apple cider vinegar.
Olive oil to coat the sprouts
Salt
Procedure:
Set your oven to 375 and prep the sprouts. Get out a baking sheet and toss the sprouts on the pan with enough olive oil to coat them. Sprinkle with your choice of vinegar, and toss them again with a little salt. Arrange them cut side down and put the tray in the oven to bake for about 15 minutes. The oven doesn’t have to be totally up to temperature when you put the sprouts in.
Balsamic roasted sprouts hot from the oven.
Roast until browned well on both sides. If the sprouts start to get soft or are cooking too quickly without browning you can finish crisping them up under the broiler for a minute or two. You want them to be crispy on the outside with a bit of crunch left inside as well!
Since I had the oven on and the sprouts were cooking, I sliced the two small eggplants Hari and Ingrid brought us from their garden. Again, this is a simple roasting recipe and works for any quantity.
Slice the eggplants in half, coat the cut side with olive oil, sprinkle with salt and place them on baking sheets to roast. I put mine in cut side down, then flipped them after about 12 minutes to cook cut side up for another 12-15 minutes. I can’t actually recall how long they were in the oven for. The cooking time will vary depending on how big your eggplants are. So, my advice, however glib it may sound, is to cook them til they are done! As in, nicely browned and totally soft all the way through.
Roasted eggplant makes a great spread for flax bread.
The eggplants were in the oven, the sprouts were out and I whipped together some flax bread dough. I have updated my recipe to reflect my new way of making flax bread: I grease a large sheet pan with butter and then use my hands to spread it evenly from edge to edge. The result is 15 even pieces of flax bread which I use to make sandwiches or to eat things like….
Roasted Eggplant Spread:
Roasted eggplant, scooped out of the skin.
Olive oil
Mashed garlic
Paprika and Salt to taste
Procedure:
Scrape the eggplant flesh into a bowl or, if you have a lot, it would be worth it to get your Cuisinart out.
Add a splash of olive oil, a clove or two of mashed garlic, some salt and paprika. I love smoked, hot paprika for this dish.
Mix, mash or whip everything together in your Cuisinart.
Enjoy with flax bread and keep the left overs in the fridge!
My new way to make flax bread using a large sheet pan.
Well, that’s it for my hour in the kitchen. I have a big bowl full of roasted Brussels sprouts which are delicious cold or hot and plenty of flax bread and eggplant spread for sandwiches this week. Time well spent, and now, back to work!
Hard-Cooked Egg and Basil-Butter Sandwich
05 Sep 2011 Leave a Comment
in Recipes Tags: bacon, candida, candida cookbook, candida diet, flax, flax bread, hard boiled eggs, health coach, herb butter, pesto, tomato
Here is another yummy serving suggestion for my flax bread recipe which I have just updated. I have been making flax bread about twice a month and have worked some of the kinks out of the process. Happy sandwiching! This recipe takes about 20 minutes and makes 4 sandwiches. I think they would store, well wrapped, over night, but I haven’t tried it so let me know!
Ingredients:
4 large eggs
6 tablespoons unsalted butter, softened
3/4 teaspoon lemon juice
Fine sea salt, to taste
1 tablespoon finely chopped basil (or chives or parsley or pesto!)
1 small garlic clove, minced/pressed
8 slices flax bread
Pepper, to taste
Lettuce leaves, for serving.
If you are feeling like making more of a meal out of this sandwich, now is the time for a couple of slices of thick cut bacon and a ripe tomato from the garden!
1. Place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat. Have a bowl of ice water ready. After 9 minutes, transfer the eggs to the ice water to cool completely. Peel and slice.
2. In a small bowl, stir together the butter, lemon juice and a pinch salt. Stir in the basil and the garlic.
3. Spread the bread thickly with seasoned butter and/or pesto, all the way to the edges. Lay the egg slices on four of the bread slices and season with salt and pepper. Top with lettuce leaves and the remaining bread.
Variations: Top the eggs with several anchovy fillets. Substitute arugula or radicchio for lettuce. Add bacon and tomato slices….!
Original recipe can be found HERE
Sprouts and Sandwiches
19 May 2011 Leave a Comment
in Recipes Tags: carrot, flax, flax bread, goat cheese, onion, sprouts
Flax bread with avocado, home-grown sprouts and hot sauce, of course.
This post is a serving suggestion for my flax bread recipe. We just made our fist batch of sprouts and I was super excited to try them on a sandwich, which is something I have not eaten in years!
Two pieces of flax bread + slices of ripe avocado + lots of sprouts + mayo + hot sauce = one awesome sandwich!
Another sandwich idea? Ok! How about…
Grated carrot + soft goat cheese + sprouts + thin sliced onion? Yup, that is also delicious.
Carrots add a little sweetness and crunch to balance out the tangy goat cheese.
You can take your favorite salad combination and pile it up on flax bread and, hey, look at you, eating a sandwich like regular folks. Also, sprouts are super easy to make at home and they are packed with vital nutrients, here’s a great how to for growing your own!
Toasted Cheese on Flax Bread
16 Apr 2011 3 Comments
in Recipes Tags: cheese, flax bread, onion, quick meal, raw milk, scallions, snack, toasted cheese
Mmmmm, toasted cheesy goodness
Cheese and Onion Sandwich
Makes 2 open face sandwiches
4 ounces cheese such as Cheddar, Double Gloucester or Cotswold (I used smoked and raw goat milk cheddar)
2 tablespoons finely chopped sweet white onions
2 tablespoons finely sliced scallions
2 tablespoons mayonnaise
Salt and pepper
2 slices flax flat bread, toasted or untoasted
Raw goat milk is easier to digest
Grate the cheese. Combine in a bowl with the onions and mayonnaise. Add salt and pepper to taste.
Mix it up!
Spread the cheese and onion on a piece of flax flat bread. You can eat it now but I like to put mine under the broiler or the toaster oven until the cheese bubbles and browns just a bit. Throw some fresh chopped parsley on top if you’ve got some and enjoy all that cheesey flaxy deliciousness!
Ever think youd be eating toasted cheese sandwiches on the Candida diet? Me either!
The cheese and onion spread came from The Kitchn, here’s the link to the original recipe: http://www.thekitchn.com/thekitchn/vegetarian/simple-pleasures-cheese-and-onion-sandwich-recipe-111162
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