Tag Archives | gluten-free

Blue cornbread

cornmeal

I’ve had this blue cornmeal hanging around for a while and I’ve decided to put it to use before it spoils. Like many dry cereal grain flours, cornmeal has a very good shelf life (it may keep for several years if stored in a freezer), but it can eventually turn rancid. So I’m kicking some cornmeal projects into gear.

cornbread

Blue cornmeal is more flavorful and higher in nutritional value than yellow or white. You can use it in any recipe that calls for cornmeal. Today I made skillet blue cornbread. I love the taste of food cooked in an iron skillet and it’s a fantastic non-toxic nonstick surface. The bread is delicious! I’ve already consumed quite a bit more than the slice missing in this photo. I looked at several recipes online and then composed my own, which allowed me to work with the ingredients I had on hand—all of which were purchased without packaging as always. Here’s what I came up with:

1 1/2 cups blue cornmeal

1/2 cup oat flour (any flour could be substituted here, or just use another 1/2 cup of cornmeal)

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup raw oat milk (made fresh from oat groats soaked overnight)

2 eggs 

1 tablespoon apple cider vinegar

3 tablespoons honey

2 tablespoons canola oil

1 cup finely chopped red pepper

1 medium size minced jalapeño pepper

Preheat oven to 350˚ Fahrenheit. Mix together the dry ingredients in a large bowl. Mix the oat milk, eggs, apple cider vinegar, honey (warm to liquify if necessary), and canola oil in another bowl. Combine the wet and dry ingredients. Stir in red and jalapeño pepper. Pour the batter into a 10″ cast iron skillet that has been rubbed with oil. Bake in the oven for about 30 minutes or until done. Serve with a wink and a smile. Store in an airtight container. 

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Cereal love

breakfastcereal

I’ve never been too big on sizzling, savory breakfasts in the early mornings. I’m a cereal lover. Upon waking, I crave sweet carbs. I love cold mik over crunchy granola or warm bowls of cooked grains like quinoa, amaranth, and oats. I always add generous amounts of fruit, seeds, and nuts for varied texture and flavor. Most of the breakfast dishes I make happen to be vegetarian or vegan, gluten-free, and dairy-free. It’s important to me that my first meal fuels many working hours before I have to break for lunch, so I focus on using ingredients that are protein-rich and high in vitamins, minerals, essential fatty acids, and essential amino acids. This morning I enjoyed some homemade granola (this time adding pumpkin seeds to the basic original recipe) flooded in a fresh batch of hemp milk with a diced bartlett pear. I tend to get pretty blissed-out over even the simplest homemade meals. This morning’s bowl of goodness was no exception, so I had to share it.

breakfastcereal2

Mmmmhmmm, look at all those delicious, package-free ingredients.

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Hemp “pesto”

pesto1

Today I used the hemp meal leftover from Monday’s hemp milk to make hemp “pesto”. I initially intended to use basil for this recipe but I couldn’t find any without packaging. All the basil at my nearby markets is currently being sold in PET plastic packs. I was able to find loose parsley tied with a rubber band so I grabbed a bundle and decided to improvise with that. I used 1/2 cup hemp meal (all that was strained out of the milk), 3 cups chopped parsley (stems included), 6 medium size chopped garlic cloves, 3/4 cup olive oil, and generous amount of cracked pepper. I combined the ingredients in a mixing bowl and pulsed them with my immersion blender until I had a paste. The total time to make the pesto was less than 10 minutes.

pesto2

The hemp meal provided the body that cheese and pine nuts give to traditional pestos. Hemp has a nutty flavor of it’s own that compliments the parsley well. And what a vibrant color! Because I love the taste of parsley, it’s a fine substitue for basil… but I can’t wait to make this with homegrown package-free basil this summer!

pasta

For lunch I cooked some pasta (this one happens to be a gluten-free quinoa fusilli I found in bulk at Karma Co-op in Toronto) and tossed it with a tablespoon of pesto and fresh chopped tomatoes. Oh man, it was delicious! I think this will become another go-to package-free meal.

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Hemp milk

hempmilk

A dairy sensitivity I developed in my adulthood led me to kick the cow milk I was raised on. Before starting the No Trash Project, I was purchasing nut, seed, and grain milks in Tetra Paks, which are difficult to recycle. After swearing off food packaging, I still craved some kind of milk to add to my granola or incorporate into recipes so I began making my own non-dairy milks at home. I’m always thrilled by how easy and rewarding it is. Every kind I’ve made has been far better tasting than anything I could buy off a store shelf. Inspired by a reader’s suggestion, I made hemp milk today. It was the quickest and easiest yet! It seriously only took about 5 minutes to make. I used hemp seeds purchased in bulk from Alternative Food Co-op. The ratio I used is one cup hemp seeds to 4 cups of water (the same ratio I’ve used for the oat, almond, coconut, and cashew milks). The seeds don’t require any soaking prior to blending. Because hemp is soft, the seeds and water homogenized very quickly with the help of my immersion blender. I chose to strain it for smoothness, though much like the cashew milk, the meal is so fine that you can drink it without straining. I would describe the taste as sweet and grassy. Delicious. Of course, it can be sweetened or spiced. I saw one variation online with orange zest that I plan to try.

Hemp seeds are very nutritious. They are nature’s highest botanical source of essential fatty acids (EFAs) and they offer a very desirable omega-6 to omega-3 ratio of 3:1. They’re also a fantastic source of protein, fiber, and amino acids—including all nine essential amino acids our bodies can’t produce on their own.

hempmeal

I love experimenting with the strained nut, seed, and grain meal I’m left with when making the milks.  I think I’m going to use the hemp meal to make a “pesto” with garlic, basil, and olive oil. Stay tuned for that experiment!

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A bowl of energy

amaranthbreakfast

My protein-packed breakfast this morning. Bulk amaranth with grated ginger, galangal (given to me by a dear friend), chopped apple, pepitas, sunflower seeds, chia seeds, and olive oil. Amaranth is one of my favorite grains and I often have it for breakfast. I love the nutty taste of the tiny snappy seeds. Just a quarter cup of the dry cereal cooked in water (1:3 ratio for a fluffy texture or 1:4 ratio for a more porridge-like consistency) with some fruit, nuts, and seeds fills me up and keeps me going all morning and well into the afternoon. It’s a high quality source of plant protein and two essential amino acids, lysine and methionine. And it’s a great option for anyone with gluten sensitivities or allergies. Such an impressive little grain.

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Cashew milk

cashewmilk

This morning I made cashew milk. It stands as my favorite of the non-dairy milks I have made so far (including oat, almond, and coconut). The process is the same. I soaked one cup of nuts in a medium-sized mixing bowl overnight, rinsed them in the morning, added 4 cups of fresh water to the bowl and then mixed the two ingredients with my immersion blender. It homogenized much more quickly than the milks, which makes sense because cashews are so soft and less fibrous than most nuts. And straining the solids through a nut milk bag (my repurposed mesh produce bag) was quicker and easier than with the other three. The cashew milk is mildly sweet and very rich. This one might be my jam for a while. Or at least until my recently restocked supply of bulk cashews runs out, which I’m guessing won’t take long, as the milk is a morning breakfast and evening dessert kind of treat. I’m continually amazed by how easy it is to make milk from grains nuts and seeds. I’d also like to make sunflower seed, hazelnut, and rice milk.

cashewmilk

Many of the rubber gaskets for my swing top glass bottles have started to become brittle are breaking down. I searched high and low at my local hardware and kitchen supply stores for replacement gaskets but came up short. So I went online and found some on ebay. Purchased them and wrote a note to the seller asking if he could send them without any plastic and as little packaging as possible. They arrived today loose (12 in total) in a small paper manila envelop. With a stamp. No plastic. Fantastic. But I’m still hoping to find a local source.

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Quinoa bowl

quinoanewbowl

Another quick, easy, healthy, satisfying lunch. A bowl of protein-packed quinoa with roasted butternut squash, apple, avocado, and sprouted pumpkin seeds. This dish fueled many hours of work.

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Lunch

squashsalad

I made this colorful, hearty, seasonal salad for lunch. It was inspired by a favorite Garden Grille menu item. Ooowee, it was delicious! And of course, all the elements were purchased without any packaging.

Ingredients

radicchio, arugula, roasted butternut squash, apple, black quinoa, sprouted pumpkin seeds, poppy seeds, olive oil, and black pepper.

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Leftovers

Leftovers from last night’s dinner with friends = today’s lunch. Raw beet, jicama, and carrot salad with avocado. I carried it to work with me in one of my stainless steel lunch boxes.

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Good morning

A trash-free breakfast of hot amaranth, nuts, seeds, and fruit—with a drizzle of olive oil.

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