I'm So Excited!

I'm SO excited for my cookbook, The Secrets of Gluten Free Baking: Delicious Whole Food Recipes, to come out in December. I just received the pdf version of it, and my publishers did an amazing job with it. It's like a beautiful piece of artwork only it's a cookbook. I like that the recipes and directions and pictures of the final product are all on one page. I love the color on every page. Just beautiful! I'm looking forward to the day I can cook from it instead of searching for fifteen minutes through my recipe cards whenever I want to bake something. :)

Coming December 10, 2013

Announcing the official release of my new cookbook! The Secrets of Gluten-Free Baking: Delicious Whole Food Recipes

A little about the book: Excerpt from cookbook:

"When it comes to gluten-free baking, I have taken the gluten-free baking essentials, a.k.a. tapioca flour, potato starch, xanthan gum, and tossed them in the trash. Actually, I never owned them to begin with, so I’m not technically throwing them away. But I have learned to cook gluten-free around them, and in the process make delicious food that rises and doesn’t crumble to pieces like one would expect." 

If you or someone you know is looking for a gluten-free cookbook with recipes that taste like wheat and also contain no added starches or gums, look at the photos below. Excerpt from cookbook 

                     Artisan Bread

White Chocolate Chip Macadamia Nut Cookies

                                           


                Won Tons and Tiny Spicy Chicken

                                                               


                              Cheese Crackers

 

The Secrets of Gluten-Free Baking will be in stores December 10,  2013!

Thanks for stopping by. :)

Chocolate Zucchini Cake (Gluten-Free)

 







I mentioned before how I have 19 zucchini and counting. I made zucchini pickle relish out of them, but haven't actually tried it yet. Something I have tried is Chocolate Zucchini Cake which my family loves. It's based off a recipe I found in "Mormon Country Cooking" but I've substituted refined for whole ingredients and also made it gluten free.

It goes as thus:

3/4 cup butter
2 cups sucanat
3 eggs
2 1/2 cups Certified Gluten-Free rolled oats ground into flour*
1 tsp sea salt
2 tsp cinnamon
2 1/2 tsp baking powder (use a kind without aluminum, like Rumford)
1/2 tsp baking soda
1/3 cup cocoa
1/2 cup milk (I use almond milk)
2 tsp vanilla
2 cups shredded zucchini


* You can use sprouted wheat flour instead, if you're not doing gluten-free.

Butter and flour (w/remaining GF oat flour) a 10 inch tube pan. Blend well the butter, sucanat, eggs, and vanilla. Mix dry ingredients together, then add to butter/sucanat mix, alternating between milk and zucchini. Pour into tube pan and bake 1 hour at 350 degrees. Remove from pan onto a plate.

You can drizzle the top with a chocolate icing made with cocoa, powdered sucanat, butter, and enough milk to make it drizzly.

1/2 cup butter
2 cups powdered sucanat
2 Tbsp cocoa
4-6 Tbsp milk

Powder Sucanat in a blender. Whip butter in mixer, add sucanat (not on high speed or you'll have this sweet stuff all over your counters and you) and cocoa. Then mix in milk until desired wetness, enough to spread/drizzle over the top of cake when it has cooled a bit.

Thanks for stopping by!

I have nineteen zucchini and counting, so I'm making some things I had never heard about until this year; zucchini pie and zucchini pickle relish. If they turn out, I'll post some recipes. Also, I'll be teaching some classes at the Young Living Fall Festival on Saturday September 22, 2012. Hope to see you there. :)

Addiction and Food

There are many different things which can be addicting--such as food, sugar, drugs, alcohol, thrill seeking, computers, TV, validation from others, exercise, pornography, plastic surgery, eating disorders, and many many others. The common denominator is that they all fill--to a certain extent--an inner need.

What makes certain food addicting? Usually it's that it contains something you desire, for example, sweetness, and yet there is little to no nourishment behind the flavor. I believe that the human body was programed to expect certain nutrients from certain foods, and the modern day processing which removes those nutrients, creates in our bodies, the craving for more of that food to satisfy the nutrient intake it requires. This is one reason. The other is the chemicals released by the brain when certain foods are consumed. Chemicals which leave us with a feeling of satisfaction or happiness.

When eating whole foods, those micronutrients are available, so they provide fuel for and nourish the body, which is the real reason we eat. Plus, whole foods have a richer, more full taste than refined foods do.

It is my personal opinion that all human beings have a hunger within them that can only be filled by the nourishment of one source, and that source is pure love for self and connection with God.

Feasting on this source brings true nourishment, satisfaction, and a feeling of peace. These feelings release chemicals in the brain, which bring feelings of peace and happiness. Feeling gratitude, for example, releases serotonin, which provides a sense of well-being.

What happens with a lot of addictions? It usually begins as a craving for those feel-good chemicals our bodies make when we're properly nourished from the true source of peace. When that nourishment isn't being met, we begin to look for outside sources to fill an inner craving for things such as love or peace.

Overcoming addiction may require more than just a good connection and feasting on God's love, but I believe it's an essential part of the equation. It would be like trying to give up completely on a white sugar addiction by not eating any food at all. We'd likely starve and die. But if whole foods are introduced, and that base nourishment is being taken care of, the process of becoming addiction free becomes a little more bearable.

To me, it makes sense to focus on receiving nourishment from "the bread of life" or Christ. When we do so, we are left feeling true love for ourselves, true love for others, more patience, happiness, peace, gratitude, and all the other things which help us live in a state of well-being, even--and especially--when life has its ups and downs.

Grape Nuts Cereal Recipe

Okay, the other day I had a craving for Grape Nuts, so I modified a couple recipes on the Net and came up with this yummy breakfast cereal. I call it Grape Chunks.

3 1/2 cups sprouted wheat flour
1 cup dehydrated cane juice (SuCanNat)
1/4 cup melted coconut oil
1/4 cup agave
1/4 cup molasses (If you don't like molasses, you can use 1/2 cup agave instead, or any combination to equal 1/2 cup liquid sweetener.)
2 cups buttermilk (or 1 cup plain yogurt mixed with 1 cup filtered water)
1 tsp sea salt
1 tsp baking soda

Mix dry ingredients and wet ingredients separately, then pour the wet into the dry and mix until smooth. Spread batter on a greased cookie sheet, or in two greased 9 x 13 pans. Bake for 25 minutes at 375 degrees. When done, remove from oven and allow to cool for about 10 minutes. Then comes the fun. Take this baked cake and break it up into a food processor, then process until it's tiny chunks. Next, pour the crumbs back onto the cookie sheet or 9 x 13 pans, and bake again at 210 for 45 minutes to an hour, or until brown. Cool and store in airtight container. This makes enough for 6 people, if two of those are growing teenagers.

Authorpalooza!

Join me, and forty + other authors, for Authorpalooza at the Sandy Barnes and Noble. I'll be signing copies of both my cookbook and novel, and I'll have some yummy Carob Mousse Cheesecake samples. It'll be lots of fun!

SOUTH TOWNE BARNES & NOBLE
10180 S. STATE STREET, SANDY, UTAH
SATURDAY, FEBRUARY 5, 2011
1:00 PM - 4:00 PM