Good Old Gluten Free Baked Macaroni and Cheese
November 20, 2007 | Leave a Comment
1 pkg. (16 oz.) Gluten Free macaroni (any shape or size is fine)
½ cup of organic butter
½ cup of corn starch
1 teaspoon of sea salt
¼ teaspoon of pepper
A couple of pinches of paprika (eyeball it)
1 ½ cups of frozen peas
2 scallions chopped
4 cups of organic milk
4 cups of grated organic cheese
2 large organic tomatoes, thinly sliced
¼ cups of Gluten Free Bread Crumbs (preferably from The Grainless Baker)
½ cup of steamed pureed butternut squash (optional)
Yield: 8-10 servings
Prep Time: 15 Minutes
Cooking Time: 15 Minutes
1. Preheat oven to 375F. Cook macaroni as directed on package.
2. Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in corn starch, salt, pepper and paprika until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat, and simmer mixture for 1 more minute. Remove from heat.
3. Stir in 3 cups of cheese, incorporating a half a cup at a time until melted, add the scallions, peas and butternut squash and stir until smooth and thick.
4. Pour mixture over macaroni and into a deep casserole. Arrange tomato slices over the top. Sprinkle remaining cup of cheese along with Bread Crumbs over top.
5. Bake 15 minutes, or until cheese is golden brown.
Christie A Korth CHC, BSHN, AADP
Happy & Healthy Wellness Counseling
Certified Holistic Health Counselor/Holistic Nutritionist
Huntington, NY
http://www.holisticwellness.com/profiles/ckorth
Whole Wheat Linguine with Grilled Tomatoes and Shrimp
October 8, 2007 | Leave a Comment
Ingredients
1 lb Whole wheat linguine
6-8 medium red tomatoes
2 lbs jumbo shrimp, shells removed, tail intact
1 Tbsp minced garlic
1 Tbsp chopped fresh basil plus more for garnish
2 tsp red chili flakes
1 large red onion, thinly sliced
2 Tbsp capers
1/4 cup extra virgin olive oil plus 2 Tbsp
Juice of 1 lemon
Method
1. Cook linguine according to package instructions. Drain and sprinkle with olive oil.
2. Sprinkle tomatoes with salt and pepper and grill until split. Chop and reserve juices.
3. Place shrimp on wooden skewers and marinate in 2 Tbsp olive oil, minced garlic, basil, and chili flakes. Grill until pink and browned on both sides. Do not overcook.
4. Combine pasta, grilled tomatoes, reserved tomato juices, grilled shrimp, onion, capers, olive oil, and lemon juice until well coated. Season with freshly ground black pepper and garnish with basil.
5. Serve hot or cold.
Naima B Sullivan
Well Fed
Culinary Nutritionist
Chelsea, NYC
www.holisticwellness.com/profiles/wellfed
Tofu Nuggets
October 8, 2007 | Leave a Comment
Once you try these delightful little nuggets you’ll never go back! Great for entertaining and snacking. Served with a salad and your favorite grains, they also make a great meal.
Drain one package of extra firm tofu. Wrap with an absorbent kitchen towel and press with a heavy book for 30 minutes to remove excess water. In a large bowl combine pressed tofu, 1/4 cup minced onion or shallot, 1 minced garlic clove, 1 Tbsp tamari, 1Tbsp brown rice vinegar, 1 tsp sesame oil, and 2 Tbsp toasted sesame seeds. Mash all ingredients together with a fork and season to taste. Add 1 large egg and stir until well combined. Form mixture into nuggets using your hands or two spoons and fry in small batches in a small, well heated pan in a little vegetable oil until golden brown on both sides.
Drain on paper towels before serving.
Naima B Sullivan
Well Fed
Culinary Nutritionist
Chelsea, NYC
www.holisticwellness.com/profiles/wellfed
A Guide to Culinary Seaweed
October 8, 2007 | 11 Comments
Courtesy of Kristina Turner
The Self-Healing Cookbook:
Whole Foods to Balance Body, Mind, and Moods
Earthtones Press: 15th Anniversary Edition
Agar-Agar: The Jello Maker
A natural gelatin, these white flakes have no taste or aroma, and simply need to be heated until they dissolve to make fruit jellos, puddings, or vegetable aspics. Agar agar provides good bulk for regulating the intestines, and is also beneficial for losing weight, as it contains no calories.
Arame: The Artist’s Choice
Delicate brown strands with a mild, semi-sweet flavor and firm, pleasing texture. High in both calcium and iron. Surprisingly artful when combined with other foods–try adding 1/4 c. to a batch of cornmeal muffin batter, or a pot of split pea soup. Also delicious and attractive cooked together with buckwheat and onions as a pilaf. Where else could you use it? Use your imagination!
Hijiki: The Strong One
Striking black strands, with a firm texture and uniquely strong flavor. Richest of all the seaweeds in calcium and iron–a good choice when you need to be able to stand up under pressure. Known in Japan as “the bearer of wealth and beauty”, hijiki is traditionally used to strengthen the bones, revitalize skin and hair. Also builds strong intestines.
Kombu: The Great Enhancer
Mellow flavored, broad green frond, expands greatly when soaked. Contains glutamic acid–a food tenderizier and flavor-enhancer. Softens beans and makes them more digestable. Sweetens root vegetables in stews, so they melt in your mouth. For “al dente” kombu, cook 1/2 hour to 45 minutes, then slice into bite size pieces or julienne strips. Or, cook it for 11/2 hours in a pot of beans, stir the pot and the kombu will dissolve and dissappear.
Nori: The Sushi Wrapper
Paper-thin sheets of pressed seaweed with a mild, distinct ocean flavor. Crispy when lightly toasted. Good source of protein and Vitamin A. Most often used as a wrapper for sushi–a picnic or party hors d’oeuvre filled with brown rice and vegetables. (Sushi in Japanese means any food artfully rolled up and served with a tangy seasoning).
Sea Palm: The California Native
Savory tasting, small green fronds, native to California. Delicious and crunchy when roasted and ground as a condiment (almost everybody likes this!). It has a softening effect, similar to kombu, when added to stews and soups. For an unusual snack, try munching on it raw–it’s kind of like beef jerky.
Wakame: The Woman’s Seaweed
Graceful, green fronds with a subtly sweet flavor and slippery texture. Expands quite a bit, so cut it in small pieces. High in calcium, thiamine, niacin, and Vit B12. Traditionally used in Traditional Chinese Medicine medicine to purify the blood, strengthen intestines, skin, and hair. Beneficial for the reproductive organs, and to help regulate women’s cycles
Wild Nori: The Crinkly One
Crinkly, delicately flavored, native California Nori–in loose, leafy form. A good source of protein and Vitamin A. Low in sodium. Crispy when fresh roasted, it turns firm and chewy when it gets moist again.
Kristina Turner is part of a small group of rurally-based cooks who’ve been guided to bring all of us back to a deep appreciation of the art and joy of wholesome home cooking and the sharing of simple food as a unifying ritual in our lives.
Anne’s Marinated Hijiki
October 8, 2007 | 2 Comments
“Seaweed is an everyday miracle. The benefits of including seaweed’s optimum nourishment into your daily diet are extensive: increased longevity, enhanced immune functioning, revitalization of the cardiovascular, endocrine, digestive, and nervous systems, and relief from minor aches and pains. No wonder seaweed has been part of the traditional diet of all coastal cultures, including the people of Japan, Korea, China, Iceland, Denmark, Wales, Scotland, Hawaii, and the South Pacific Islands, and all the people who had trading contacts with the coastal cultures.
All seaweeds are high in fiber. Those in the brown family supply large amounts of algin as well. Each seaweed contains a wide range of essential nutrients, including enzymes, nucleic acids, amino acids, minerals, trace elements, and A, B, C, D, E, and K vitamin complexes. Seaweeds offer us zest for life and the perfect medium for electrical nerve flow.”
-Susun Weed, Wise Woman Herbalist
Anne’s Marinated Hijiki
1 cup dried hijiki
3 cups hot water
4 cups sliced celery
2 cups bean sprouts
4 cups bok choy
Dressing:
4 oz. dark sesame oil
4 tablespoons tamari
2 tablespoons rice vinegar
fresh ginger to taste
Soak the hijiki in the hot water and cut the celery and bok choy meanwhile.
When hijiki is tender to the tooth, drain it well and combine with everything else - dressing too!
Stir well and refrigerate overnight.
Any crisp vegetables may also be used in this marinade like sunchokes, water chestnuts, burdock stalk pith, cattail roots and so on.
Susun Weed, green witch and wise woman, is an extraordinary teacher with a joyous spirit, a powerful presence, and an encyclopedic knowledge of herbs and health. She is the voice of the Wise Woman Way, where common weeds, simple ceremony, and compassionate listening support and nourish health, wholeness, and holiness. She has opened hearts to the magic and medicine of the green nations for three decades.
www.holisticwellness.com/profiles/susun-weed
See our Guide to Culinary Seaweed
Rare and Common Soup
October 8, 2007 | Leave a Comment
“Seaweed is an everyday miracle. The benefits of including seaweed’s optimum nourishment into your daily diet are extensive: increased longevity, enhanced immune functioning, revitalization of the cardiovascular, endocrine, digestive, and nervous systems, and relief from minor aches and pains. No wonder seaweed has been part of the traditional diet of all coastal cultures, including the people of Japan, Korea, China, Iceland, Denmark, Wales, Scotland, Hawaii, and the South Pacific Islands, and all the people who had trading contacts with the coastal cultures.
All seaweeds are high in fiber. Those in the brown family supply large amounts of algin as well. Each seaweed contains a wide range of essential nutrients, including enzymes, nucleic acids, amino acids, minerals, trace elements, and A, B, C, D, E, and K vitamin complexes. Seaweeds offer us zest for life and the perfect medium for electrical nerve flow.”
-Susun Weed, Wise Woman Herbalist
Rare and Common Soup
8 shitake mushroom (if unavailable use any mushroom)
1 cup dried fucus (bladderwrack)
hot water as needed
6 cups pure water
1 teaspoon garlic oil
6 oz soba noodles
1 tablespoon tamari or miso
Soak shitake and seaweed separately in hot water for 30 minutes.
Reserve the liquid when draining.
Slice shitake caps, saving the stalks for later use.
Bring the 6 cups water to a boil and add seaweed, garlic oil, reserved soaking liquid (minus any grit that settles to the bottom), and the noodles.
Cook uncovered at high heat until seaweed is soft.
Add tamari or miso after removing soup from heat and serve.
Susun Weed, green witch and wise woman, is an extraordinary teacher with a joyous spirit, a powerful presence, and an encyclopedic knowledge of herbs and health. She is the voice of the Wise Woman Way, where common weeds, simple ceremony, and compassionate listening support and nourish health, wholeness, and holiness. She has opened hearts to the magic and medicine of the green nations for three decades.
www.holisticwellness.com/profiles/susun-weed
See our Guide to Culinary Seaweed
Carrot, Onion, Hijiki Saute
October 8, 2007 | Leave a Comment
“Seaweed is an everyday miracle. The benefits of including seaweed’s optimum nourishment into your daily diet are extensive: increased longevity, enhanced immune functioning, revitalization of the cardiovascular, endocrine, digestive, and nervous systems, and relief from minor aches and pains. No wonder seaweed has been part of the traditional diet of all coastal cultures, including the people of Japan, Korea, China, Iceland, Denmark, Wales, Scotland, Hawaii, and the South Pacific Islands, and all the people who had trading contacts with the coastal cultures.
All seaweeds are high in fiber. Those in the brown family supply large amounts of algin as well. Each seaweed contains a wide range of essential nutrients, including enzymes, nucleic acids, amino acids, minerals, trace elements, and A, B, C, D, E, and K vitamin complexes. Seaweeds offer us zest for life and the perfect medium for electrical nerve flow.”
-Susun Weed, Wise Woman Herbalist
Carrot, Onion, Hijiki Saute
Cup dried hijiki
1 cup warm water
2 tablespoons olive oil
2 onions crescent cut
2 carrots diagonal cut
1 tablespoon tamari
Soak hijiki in water about 20-30 minutes.
Cut onions in half from top to bottom, then cut into slices.
Cook onions in oil until very brown.
Put the carrots in an even layer over the onions.
Top with a layer of hijiki.
Add tamari and about half of the soaking water and cover pan tightly.
Cook until the carrots are tender.
Susun Weed, green witch and wise woman, is an extraordinary teacher with a joyous spirit, a powerful presence, and an encyclopedic knowledge of herbs and health. She is the voice of the Wise Woman Way, where common weeds, simple ceremony, and compassionate listening support and nourish health, wholeness, and holiness. She has opened hearts to the magic and medicine of the green nations for three decades.
www.holisticwellness.com/profiles/susun-weed
See our Guide to Culinary Seaweed
Green and Purple Seaweed-Sprinkled Salad
October 8, 2007 | Leave a Comment
“Seaweed is an everyday miracle. The benefits of including seaweed’s optimum nourishment into your daily diet are extensive: increased longevity, enhanced immune functioning, revitalization of the cardiovascular, endocrine, digestive, and nervous systems, and relief from minor aches and pains. No wonder seaweed has been part of the traditional diet of all coastal cultures, including the people of Japan, Korea, China, Iceland, Denmark, Wales, Scotland, Hawaii, and the South Pacific Islands, and all the people who had trading contacts with the coastal cultures.
All seaweeds are high in fiber. Those in the brown family supply large amounts of algin as well. Each seaweed contains a wide range of essential nutrients, including enzymes, nucleic acids, amino acids, minerals, trace elements, and A, B, C, D, E, and K vitamin complexes. Seaweeds offer us zest for life and the perfect medium for electrical nerve flow.”
-Susun Weed, Wise Woman Herbalist
Green and Purple Salad
4 cups of watercress
1 cup dulse pieces
1 cup goat cheese
Olive oil and lemon at table for dressing
Tear watercress and dulse into pieces.
Arrange on 4 plates of brilliant hue.
Sprinkle with crumbled goat cheese.
Dress with oil and lemon. (Voila!)
Susun Weed, green witch and wise woman, is an extraordinary teacher with a joyous spirit, a powerful presence, and an encyclopedic knowledge of herbs and health. She is the voice of the Wise Woman Way, where common weeds, simple ceremony, and compassionate listening support and nourish health, wholeness, and holiness. She has opened hearts to the magic and medicine of the green nations for three decades.
www.holisticwellness.com/profiles/susun-weed
See our Guide to Culinary Seaweed
Mother Earth Ocean Soup
October 8, 2007 | Leave a Comment
“Seaweed is an everyday miracle. The benefits of including seaweed’s optimum nourishment into your daily diet are extensive: increased longevity, enhanced immune functioning, revitalization of the cardiovascular, endocrine, digestive, and nervous systems, and relief from minor aches and pains. No wonder seaweed has been part of the traditional diet of all coastal cultures, including the people of Japan, Korea, China, Iceland, Denmark, Wales, Scotland, Hawaii, and the South Pacific Islands, and all the people who had trading contacts with the coastal cultures.
All seaweeds are high in fiber. Those in the brown family supply large amounts of algin as well. Each seaweed contains a wide range of essential nutrients, including enzymes, nucleic acids, amino acids, minerals, trace elements, and A, B, C, D, E, and K vitamin complexes. Seaweeds offer us zest for life and the perfect medium for electrical nerve flow.”
-Susun Weed, Wise Woman Herbalist
Mother Earth Ocean Soup
3 onions, chopped
3 tablespoons olive oil
6 potatoes, cubed
2 carrots, sliced
2 parsnips, sliced
cup dried or fresh wild greens
cup dried seaweed of your choice
12 cups pure water.
Sauté onions in oil until brown.
Add all the remaining ingredients and cook until vegetables are done.
Adjust seasonings adding sea salt as needed and let mellow overnight or serve immediately.
Susun Weed, green witch and wise woman, is an extraordinary teacher with a joyous spirit, a powerful presence, and an encyclopedic knowledge of herbs and health. She is the voice of the Wise Woman Way, where common weeds, simple ceremony, and compassionate listening support and nourish health, wholeness, and holiness. She has opened hearts to the magic and medicine of the green nations for three decades.
www.holisticwellness.com/profiles/susun-weed
See our Guide to Culinary Seaweed
Bladderwrack Tea
October 8, 2007 | 1 Comment
Bladderwrack (Fucus) is known for supporting women’s health.
Learn about the benefits of Seaweed and Bladderwrack Tea by reading Susun Weed’s tips on incorporating seaweed into the diet.
Gently simmer a handful of fucus for 15 minutes in enough water to cover. OR, fill a quart jar only full with dried bladderwack; add boiling water to completely fill the jar.
Cap and let steep overnight.
Next morning, strain (give the seaweed to the nearest patch of earth), warm and enjoy, seasoned to your taste!
Susun Weed, green witch and wise woman, is an extraordinary teacher with a joyous spirit, a powerful presence, and an encyclopedic knowledge of herbs and health. She is the voice of the Wise Woman Way, where common weeds, simple ceremony, and compassionate listening support and nourish health, wholeness, and holiness. She has opened hearts to the magic and medicine of the green nations for three decades.
www.holisticwellness.com/profiles/susun-weed
See our Guide to Culinary Seaweed