Monthly Archives: June 2008

pineapple baked salmon

This is another staple in our house. We try and eat salmon at least once per week. Studies have shown that the omega oils in cold water fish such as salmon and mackerel are the most heart healthy fish you can buy. We only purchase wild salmon: usually alaskan, (aka coho, sockeye, or alaskan king).  {Be very weary of farm-raised salmon, otherwise marketed as “north atlantic salmon”}. This dish is remarkably simple to prepare.  Even non-fish lovers (like my dear husband) adore this preparation. My toddlers ask for seconds and thirds! The pineapple juice gives the fish an almost sweet buttery taste and the top is just slighty crispy.

1 1/2 pounds of wild salmon
1 cup organic pineapple juice
salt & pepper

  1. Marinate salmon in pineapple juice (either in ziploc bag or upside down in a glass dish). Refrigerate for 6-8 hours or overnight.
  2. Preheat oven to 450 degrees.
  3. Using tongs, gently transfer fish into a baking dish lined with parchment paper. Season with salt and pepper.
  4. Bake for 20-25 minutes (depending on size of fish) or until fish flakes when tested with a fork

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papaya with lemon juice

My husband is South African. Growing up, he had a variety of fruit trees growing in his backyard (avocado and papaya in particular). As kids, they could actually reach up, pick an avocado off the tree and eat it like an apple any time they wanted. To this day, I think this is one of the coolest things.  On one of my visits to South Africa, his father greeted us one morning with freshly-picked-from-the-backyard papaya (paw-paw as they call it) with freshly squeezed lemon juice gently layered over the top. Papaya has a rather distinctive flavor. And the lemon juice cuts it quite beautifully.  Papaya is one of the most nutrient packed fruits, studded with vitamin C and E – so it’s great for your skin, hair & nails. 

1 papaya (free of blemishes and one that only gives slightly to the touch)
1 lemon
spoon or melon baller

  1. Cut the papaya in half. Using a large metal spoon, scoop out the seeds. Discard them. Using half of a small lemon, squeeze juice over papaya. Scoop out the fruit flesh with a spoon or melon baller.


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breakfast porridge

Yes, it is sort of an archaic name for such a treat. But, I can’t really use breakfast oatmeal, now can I?  I have been baking with Teff for quite some time. But, I have only recently discovered the grain itself. Indigenous to Ethiopia, this tiny grain packs a punch: it’s loaded with both protein and iron. It is such a nice alternative to other rice or corn based porridges. Especially when we’re being careful to rotate the foods in our diet.  I like to prepare the teff first, take if off the heat, and then stir in the remaining ingredients. The little splash of coconut milk at the end adds some delightful creaminess to the pot – you’d never guess there wasn’t dairy in there….

1/2 cup Teff grain
2 cups water (you can use 1 cup water, 1 cup non-dairy milk here)
1 organic banana, mashed with a fork
1 cup organic blueberries
1 heaping tsp GF cinnamon
1 tblsp agave nectar
2 tbslp organic coconut milk

  1. Bring 2 cups water to a boil in a saucepan. Add Teff and reduce heat to a simmer (medium-low). Cook until the mixture thickens and the water is absorbed – about 10 minutes.
  2. Take off the heat. Add remaining ingredients stirring well to combine after each addition.

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mojo bar

These bars are sold at most natural foods stores. They are salty and sweet – such an awesome combination. But, they have gluten in them.  So, I tried to re-create them with my own little twist. The original bar has peanuts. Which we can’t have in our family. So, I replaced them with other nuts. And I added some seeds for a protein boost. If nuts are an issue for you, feel free to substitute something else, such as un-sulfured dried fruit. 

1/3 cup + 2 tblsp brown rice syrup
1/3 cup nut butter or Sunbutter (I use cashew/macadamia)
1/2 cup Erewhon rice crispies cereal
1/2 cup millet puffs cereal
1/3 cup cashews, chopped
1/3 cup almonds, chopped
1/3 cup sunflower seeds
1/3 cup pepitas (pumpkin seeds)
1 1/2 tsp cinnamon
pinch kosher salt

  1. Combine cereal, nuts, seeds and cinnamon in a prep bowl. Stir to combine. Set aside.
  2. Place nut butter, brown rice syrup and salt in a saucepan on medium-low heat.  Stir with a wire whisk just until combined, about 15-20 seconds.
  3. Pour immediately over dry ingredients and stir with a wooden spoon until well mixed.
  4. Transfer to an 8×8 inch pan. Using some parchment paper or waxed paper, push the mixture down with your hands (spreading it out evenly as you go) until its firmly compacted.  Covered and refrigerated it will stay fresh for about 10 days.

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almond milk

This is something I started making several months ago. As a celiac, we struggle to eat well, constantly rotating our foods, seeking out the most nutrient packed foods possible. As such, I stopped buying boxed milk. Rice milk, almond milk, and hazlenut milk. I found almost all of them to be overly sugary and I often found myself diluting them with water. And with that, diluting the nutrient base.  I tried making nut milk using a blender and a series of 3 strainers. Which was, when looking back, quite  humorous actually. Then, I bit the bullet and bought some nut milk bags.  Truly worth every penny. Side note: If you don’t have nut milk bags you can use a double layer of cheesecloth. This recipe is for almond milk but you can actually use any kind of nut or seed to substitute. The ratio is the same.

1 cup almonds, soaked in water overnight (at least 12 hours)
4 cups water
1-2 tbsp honey or agave nectar

  1. Soak nuts/seeds in a bowl with water and a pinch of salt. Nuts are very difficult for the body to digest. By soaking them, the inherent enzyme inhibitors are deactivated.  After soaking 12 hours, discard liquid and rinse the nuts or seeds in a strainer.
  2. Place almonds, 4 cups water and honey or agave in the blender and puree for several minutes. Put nut milk bag inside pitcher folding over the spout and strain nut milk through the bag.  Squeeze bag to extract as much liquid as possible.

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fruit dip

Even though maple syrup is not “traditional” sugar, so to speak, we try and steer clear of it. I’ve never felt energetic and ready to start my day after eating it over my pancakes or waffles.  Instead, I accompany my hearty breakfast with some kind of berry – as they usually balance out the meal, providing essential nutrients and antioxidants. In the case of trying to make pancakes or waffles more fun to eat for toddlers, I started making a fruit compote for dipping.  It’s a great healthy and satisfying substitute. Most of the time I use berries, which I love. But, the last couple of weeks I have been using rhubarb because it is in season. I’m all about using what’s locally available at the moment. If you’ve never thought of rhubarb – think again! It is wonderful. Not to mention it’s loaded with vitamin C, calcium and potassium. The other day I added in a bunch of raspberries to the mix – which made for quite a stellar combination. I’m only using organic fruits because most conventional fruits are heavily pesticided. I’m mentioning this because I do not wash my raspberries. They absorb and retain whatever water you pour over them which would change this or any recipe drastically. Want blueberries instead? See variation below.

1 1/2 cups chopped organic rhubarb (about 3 stalks)
1/8 cup water
1 cup organic strawberries
1/2 tsp cinnamon
4 tblsp agave nectar (you can use maple syrup here if  you like)
The waffles above are Namaste (everything-free) pancake and waffle mix. I cut the cooked waffle square into 4 strips so it’s more fun for dipping!

  1. Chop rhubarb and place in saucepan over medium-low heat. Once it starts to bubble, reduce heat to low and let simmer uncovered for about 10 minutes, stirring occasionally.
  2. Add cinnamon, agave and strawberries and simmer an additional 5 minutes.
  3. Variation: 1 cup blueberries, 1/3 cup raspberries, 1 peach, 2 tblsp water, 1 tblsp agave nectar and 1/2 tsp cinnamon. Let simmer 3-4 minutes and then pulse in the blender for 5 seconds. Serve.

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This is something I make all year long. I love to break it out for an mid-afternoon snack with some carrot sticks, sliced cucumber or even Hol-Grain Brown Rice Crackers. I go light on the tahini and oil. Keeps it really fresh tasting yet it’s really satistfying at the same time.

2 15oz cans organic garbanzo beans
1/3 cup room temperature water
3 tblsp freshly squeezed lime juice
3 tblsp good olive oil
1 tblsp tahini
1 1/2 tsp cumin
1 tblsp minced garlic
1/2 tsp salt

  1. Place all ingredients except water in a food processor fitted with metal blade. While holding food processor in the on position, pour water through feeder spout and let process at least 2 minutes until hummus becomes very smooth.

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