Art Chips (Eating little Paintings)

A theme begins to emerge. I learn something and go through several iterations and the food evolves. Yesterday I realized I was eating little paintings. I've been making flax chips for awhile, always adding different spices or vegetables on top. I spread the mixture out on a teflex sheet, add toppings (or not) and put trays in the dehydrator. When the flax sheet is dry on top I turn it over, letting the dry side sit directly on the rack. When this side is somewhat drier, I cut the sheet into cracker or chip sized pieces. The patterned side is still upside down. When the chips are completely crisp, they are left to cool to room temperature then put in an airtight tin. I was busy and hadn't really looked at the chips until it was time to eat them.
What interesting compositions some of them had!

These little abstract paintings with their vegetable brush strokes........alright, by now you've probably realized that I'm an artist who cooks, not a trained cook or chef.

There was a time when I heartily wished that I could just take a pill and have the day's nourishment taken care of. I would have LOVED green smoothies. I just wanted to make art, not cook or even take time to eat. Art was my nourishment then.

Sometimes the events of a single afternoon can change one's path forever. Our landlords were a sweet old Ukrainian couple. They had terraced gardens in their yard but one day they invited us to their large food garden which was a couple of miles from the house.

We were amazed to find so many different vegetables growing in one space. In the center of the garden was a gorgeous cherry tree, giving ample shade for a picnic.

Sensing that we were clueless about gardening, we were given a jar of cherries that had been marinating in vodka since the summer before, a blanket, and a place in the shade of the tree.

We were soon cheerfully drunk on the perfect summer's afternoon, in the shade with the most amazing cherries I had ever tasted. I began to see the garden and food in a completely different way.

One act of kindness, or teaching by example, can change everything.

Now where was I? Oh yes, eating little paintings.

Sprouted Buckwheat Granola (Festive)

I was walking around looking at everything the other day, looking at things not as solid objects but as vibrating textures in space. This coincided with finding a raw granola recipe which inspired this edible texture.
It's more of a list than a recipe.
Sprout these:
Buckwheat (more of this)
millet
amaranth
quinoa
pumpkin seeds
sunflower seeds

Soak these ingredients:
sesame seeds
currants or chopped raisins
walnuts

It may seem strange to soak a grain or seed, then dehydrate it. Our bodies work with enzymes, which is why raw foods are useful to the body. Not all raw foods though have usable enzymes. As Roxanne Klein says in "Raw" "Nuts and seeds have enzyme inhibitors that prevent them from growing into a tree. Only after they have been sprouted will these enzyme inhibitors dissolve away. This means that unsprouted nuts and seeds are almost as difficult to digest as cooked ones". So all this sprouting and soaking makes the nutrients more bio-available to our bodies. Once dehydrated, although the taste and feel of this granola is crunchy, after a few chews, the texture becomes creamy and it's more delicious that I was even expecting it to be.

Add:
freeze dried angel hair coconut
blueberries, dehydrated (I used frozen, let the juice drip out then dehydrated)
strawberries fresh..they are in season here...slice then dehydrate
vanilla
sea salt
agave nectar
coconut oil (or oil of choice)

Sprout grains for 2 days.
Soak seeds and nuts for 2 hours.

Dehydrate slices of strawberry and blueberries (I used frozen) separately.

Although not essential, I mixed coconut oil with agave nectar and coated the walnuts in this, dehydrating them separately as well so that the nuts are coated. (Really, this is the star part of the ensemble with the walnut crunch and its delicious coating. The little seeds and grains stick to the coating).

Mix all the rest and dehydrate at 110 degreesF on mesh sheets until crunchy 12-14 hours.
Good with fresh almond milk or just plain.

inspiration for this recipe

Gluten Free Pie Crust

Gluten Free Pie Crust

This gluten-free crust is for a nine-inch pie plate. (but barely)
Ingredients

* 1/4 Cup Butter
* 3/4 Cup Quinoa flour
* 1/2 Tsp Salt
* 1/2 Tsp Baking Powder
* 2 Tbs Water

Pie Crust Instructions

1. Pre-heat the oven to 350F
2. Put the butter into a pot, and put the heat on low.
3. When the butter is melted, add the quinoa flour, salt and baking powder. You can pre-mix it if you like, but it will get pretty well mixed during the following two steps.
4. Using a large spoon, mix the butter into the gluten-free flour mixture. Keep mixing and pressing in the unmelted butter until the wheat-free flour is evenly mixed with the butter.
5. Add the water. Mix until the water is evenly mixed with the gluten-free flour mixture.
6. Dump the gluten-free pie crust mixture into the pie pan.
7. Using your fingers, press the wheat-free pie crust into an even covering along the bottom of the pan and up the sides.
8. Using a fork, poke holes into the base of the crust. They do not have to penetrate the crust, but it is OK if they do. Place fork-holes about every inch or so around the outer edge of the bottom of the pie pan, and round the middle too.
9. Place the pie crust in the oven. Bake until brown (approximately 20 minutes). Check it every so often to make sure it does not burn!
10. Remove from the oven and add gluten-free pie filling.
11. Bake according to pie filling instructions

James' Wonderful Non Gluten Waffles

James makes really great waffles.

This recipe requires that the grains be ground once soaked, so check first, if you don't have a Vitamix or other 2HP blender, to see if your blender will grind soaked grains. (Slow speed until it's mostly ground).
We use an UNO waffle iron now.
The only time I have heard James curse is when we had our first waffle iron.
It always stuck. (Now he sings as he cooks.)

The grain ratio can change, depending upon what you have:
1 cup whole buckwheat kernels
1/4 cup whole teff
1/4 cup whole amaranth
1/4 cup whole millet
1/4 cup whole quinoa
(organic grains)
1 tsp baking powder
4 eggs, separated
1 tsp vanilla extract
1 T molasses
3 T butter
1/4 tsp salt

Soak grains overnight in goat kefir, (or for a few days, with the kefir they will begin to culture which means added flavour),
with liquid just covering the grains (add more when they soak it up).
(Soak quinoa separately in water).
Melt butter.

Beat egg YOLKS until smooth. Mix in molasses and vanilla and salt.
Combine cultured grains and baking powder in blender, blend until
smooth.
Mix melted butter into egg mixture, then add blended grains. Mix
until all ingredients are combined.

Beat egg WHITES until soft peaks form. Fold egg whites into batter.
Ladle batter into pre-heated, butter painted, waffle iron and cook
until browned.

We have them with creme fraiche, which I kefir from raw cream, and
blueberries, maple syrup or agave syrup.

I know, it seems fiddley, but it's just part of our routine.
We are now kefiring a large batch of grains. Some is used for the waffles and the rest kefirs a few more days to be used in making a gluten free sour dough ciabatta bread.

Non Gluten Banana Bread

Non Gluten Banana Bread

2C flour: buckwheat, amaranth, teff, quinoa, millet or a mixture
2T xanthan gum
2t baking powder
1/2t baking soda
1/2t salt
1/2C sweet or cultured butter
some sugar ( I've seen recipes calling for one cup, but I just put a little evaporated cane sugar in....maybe 1/4 C
2 eggs
4 really ripe bananas
1/3C kefir
1C walnuts (who measures?)
1C shredded raw, unsweetened coconut
1C blueberries (can be frozen, thaw first) add an extra handful if you want to put some on top.
1T vanilla

Whisk together flour, xanthan gum, baking soda, baking powder and salt.
In a larger bowl bowl cream together butter and sugar until creamy and fluffy. Incorporate eggs, slowly. Still in slow mode, add the dry ingredients, alternating with kefir. Start and end with dry ingredients.

Stir in mashed bananas, coconut, vanilla, blueberries and walnuts.

lightly grease (or line with parchment) two loaf pans (8X4). Fill both pans with batter. If you want, put some blueberries and a little sugar on top.

Bake at 350 degrees F for 45 to 55 minutes. Rack to cool.