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Thursday, November 17, 2016


One of the best parts of being a member of the allergy community over the past several years has been meeting (virtually and in person) so many smart, caring, interesting people who I am proud to now call my friends. One of these friends is Lisa Cantkier. Lisa is a holistic nutritionist and a dynamo in the gluten-free and natural foods world.

Lisa has teamed up with another holistic nutritionist, Jill Hillhouse, to write a new book, The Paleo Diabetes Diet Solution. They asked me to review it and share a recipe.

This book is full of information about Type 2 Diabetes and their approach to address it through a paleo diet. As a vegan, I don't agree with some aspects of a paleo diet -- eating animal products like meat, fish and eggs -- but other aspects of the paleo approach work with my food philosophy. Lisa and Jill advise focusing on unprocessed whole foods, while steering clear of preservatives and trans fats. That I agree with!

I also know the need to adjust your eating to maximize your health, and I support anything that works for you. 

Even with a vegan diet, there was a lot I could enjoy or adapt in this book, though to be honest, there were several recipes that did not work for me. Some recipes that I'm looking forward to trying are: 

  • Beets in Mustard Sauce
  • Balsamic Roasted Vegetables
  • Avocado Mint Sauce
  • Coconut Banana Soft Serve
Lisa and Jill have generously offered to share the recipe for Kale and Sweet Potato Saute with us. I think you will really enjoy this dish!

Kale and Sweet Potato Saute

Kale and Sweet Potato Saute
Credit for recipe + image:
Courtesy of The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.


Kale and Sweet Potato Sauté, page 161
Makes 4 servings
Tip
If the sweet potato cubes are larger than 12 inch (1 cm), they may take longer to cook.
  • 2 tbsp extra virgin olive oil (approx.), divided 30 mL
  • 112 lbs sweet potatoes (2 medium), peeled and cut into 12-inch (1 cm) cubes 750 g

  • 412 tsp ground cumin, divided 22 mL
  • 3 tsp chili powder, divided 15 mL
  • 34 tsp sea salt (approx.), divided 3 mL
  • 2 cloves garlic, minced 2
  • 1 bunch curly or Lacinato kale (about 10 oz/300 g), center ribs and tough 
stems removed, leaves shredded 1
  • 1 tbsp filtered water 15 mL
  • Freshly ground black pepper (optional)

1. In a large skillet, heat 1 tbsp (15 mL) oil over medium heat. Add sweet potatoes and cook, stirring occasionally, for about 5 minutes or until starting to soften. Stir in 1 tsp (5 mL) cumin, 2 tsp (10 mL) chili powder and 12 tsp (2 mL) salt. Add more oil if the pan seems dry. Cook, stirring occasionally, for 8 to 10 minutes or until sweet potatoes are golden brown and tender. Transfer sweet potatoes to a bowl.
2. In the same skillet, heat the remaining 1 tbsp (15 mL) oil and garlic over medium heat. When the garlic starts to sizzle (do not let it brown), add kale, a little at a time, until it all fits in the pan. Turn kale with tongs to coat with oil. Add the remaining cumin, chili powder and salt. Stir in water and cook for about 5 minutes or until kale is wilted and tender.
3. Return sweet potatoes to the pan and toss together. Cook for about 2 minutes or until heated through. Taste and adjust seasoning with salt and pepper as desired. Serve hot.

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life)is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.




Wednesday, November 9, 2016

Vegan Lentil Soup - Welcoming Kitchen (Allergen-free and Gluten-free)



It's soup time! 
Soup is my go-to dinner in fall and winter. I eat the leftovers for lunch and send soup with my husband in a Thermos for his lunch at work. This Lentil Soup is just what I like -- filling and hearty. Since it's food-allergy friendly, gluten-free and vegan, you can serve it as a meal for company without any special-diet worries.
 
If you use a food processor to dice the vegetables in this easy recipe for lentil soup, it can be prepared in minutes. You can either use 7 1/2 cups of homemade or prepared vegetable stock or 3 vegan bouillon cubes mixed with 7 1/2 cups of water.  Adjust salt to taste, especially if the vegetable broth is low-salt or salt-free.





Lentil Soup (vegan, gluten-free, refined sugar free, food allergy friendly)
From Welcoming Kitchen
Makes 8 servings

Ingredients: 
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 1/2 cups diced onions
  • 7 1/2 vegetable broth (or 7 1/2 cups of water and 3 vegan bullion cubes)
  • 2 cups diced carrots
  • 1 cup diced celery
  • 1 cup lentils, picked over and rinsed
  • 2 cups diced tomatoes with liquid (either fresh or canned)
  • salt and pepper to taste

Preparation:
  1. In a large stock pot, heat olive oil over medium heat. Add garlic and onion. Cook until soft and fragrant.
  2. Add water and remaining ingredients.
  3. Bring to a boil. Reduce heat; simmer uncovered for 45 minutes.

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life)is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.



Thursday, October 6, 2016

Purple Cabbage Coleslaw (vegan, gluten-free, allergen free)


Coleslaw seems like a summer food to me. But why? There's really no reason.

Crunchy cabbage lightly coated in tangy dressing should be enjoyed year round.

This is a basic, but delicious coleslaw for fall. The purple cabbage has that rich color that seems autumnal to me. Apple cider adds a hint of sweetness with a nod to other fall flavors. And dijon mustard? So good!

You don't have to keep this salad simple, though. Feel free to turn it into a hearty main-dish salad by adding sunflower seeds, dried fruit, rich avocado and sweet peppers (or anything else that strikes your fancy)!

You can serve this slaw alongside your favorite fall entree or put some on a sandwich to add some crunch (hummus would be nice).

Purple Cabbage Coleslaw (vegan, gluten-free, refined sugar free, food allergy friendly)
Makes 2 cups

Ingredients: 
  • 2 cups shredded purple cabbage (just slice up with a sharp knife)
  • 1 1/2 tablespoons dijon mustard
  • 3-4 tablespoons apple cider

Preparation:
  1. In a small bowl or jar, combine mustard and cider.
  2. Toss cabbage with dressing.
  3. Enjoy right away, or let it sit for a while and it gets even better!

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.


Tuesday, August 9, 2016

DIY Grain Milling -- MockMill KitchenAid attachment for milling grain at home


You know that I'm a huge fan of baking and cooking with a wide range of grains. For goodness sakes, I wrote a book about grains ... ANCIENT GRAINS.

DIY Grain Milling -- MockMill KitchenAid attachment for milling grain at home



It can be a conundrum, though, when you want to cook with a wide range of ingredients, but you don't want to break the bank. Anyone who follows a special diet (food allergies, celiac, etc.) can tell you that it's expensive having to buy lots of specialty ingredients. If you don't work variety into your diet, though, things get boring and fast!

One way to expand your menu is to begin milling your own grains at home. I received a Mockmill from the Wolfgang Mock Company to try and let you know what I think. I have used a variety of methods to make my own flour from whole grains in the past. I've used a coffee grinder, nut and seed grinder and a blender. These methods all have challenges. The coffee grinder only grinds up a tiny bit of flour at a time, making it cumbersome to mill enough flour to do some substantial baking. My nut and seed grinders have been prone to breaking, and the blender just doesn't get my flour fine enough.

DIY milled flour using Mockmill



I have seen other home mills, but they were very expensive (over $400) and would take up valuable counter or cabinet space that I can't spare.

What I liked about Mockmill.

I love being able to buy a bag of whole grain -- like sorghum -- and use it in a variety of ways. I can use whole sorghum in Mushroom Sorghum Soup (from Ancient Grains) or I can grind some up to use in a flour blend. I don't have to buy whole grain and flour and worry about not using it all before it goes rancid.
DIY Grain Milling -- MockMill KitchenAid attachment for milling grain at home



You know I love oat flour. I use it all the time. It's way cheaper to make your own than to buy pre-milled oat flour, but I've always felt that the texture is better to use milled flour than the flour I can grind up at home if I'm doing a lot of baking. Tossing steel cut oats in the hopper of my Mockmill yielded beautiful flour!

Wolfgang Mock Company is offering us a deal. If you use the welcomingkitchen promotional code, they will give you an $80 discount on a Mockmill promotional set that includes a Mockmill, a variety of whole grains (they have a gluten-free option), and a book that gives you tons of information about home milling. They will also pay me for each mill that gets sold using the promotional code. 

If you have ever thought about milling your own flour, this is a great time to start! 

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.



 
  

Tuesday, July 19, 2016


Lemon Berry Trifle (vegan, gluten free, allergen free) from Kim's Welcoming Kitchen


When you are living with food allergies, trust is crucial. You have to know exactly what is in the food you are eating, and what's absolutely not in there.  

I LOVE the So Delicious company for the confidence that they provide me when I'm offering treats to my food-allergic son or other special diet guests. Their allergy warning is extremely clear about what is and what is not in their products. Not only that, but they test for undeclared allergens for an even greater level of confidence.



I created this fresh and summery Lemon Berry Trifle as part of Go Dairy Free's summer recipe contest, sponsored by So Delicious Dairy Free. As a participant in this contest, I received coupons for free product and a gift card for ingredients to create my recipe. All opinions are my own.

21 talented bloggers, authors and recipe creators are whipping up their Coolest and Creamiest treats. All recipes will be shared between July 10th and July 24th (follow the hashtag #RaiseAPint on Twitter and Instagram), and then you will be able to vote on your favorites!

Along with the contest, you can join in the #RaiseAPint Event, which will run from July 11th to August 5th. During this time, So Delicious will award 20 entries with an ice cream party prize pack. Simply share your moment on Instagram, Facebook, or Twitter and be sure to use #RaiseAPint! Full Details Here: http://sodeliciousdairyfree.com/thrive/raise-a-pint/ 

I used one of my favorite sweet treats, Coco Whip (non-dairy whipped topping), to make this lovely dessert. Trifles are traditionally a combination of cake, fruit and pudding. This trifle is created with a sunny lemon cake, luscious strawberries and Coco Whip that I flavored with lemon zest. Because this trifle is vegan, gluten-free and free of the top-8 allergens, it's an ideal dessert to bring to a summer dinner party.

Lemon Berry Trifle (vegan, gluten free, allergen free) from Kim's Welcoming Kitchen

Lemon Berry Trifle (vegan, gluten-free, top-8 allergen free)
Makes 8 servings
For the cake:
Ingredients:
1 1/2 cups gluten-free oat flour
1 1/2 teaspoons baking powder, divided
1/2 teaspoon salt
1/2 cup applesauce
1 cup sugar (I used vegan cane sugar.)
1/4 cup fresh lemon juice
1 6-ounce container So Delicious coconut milk yogurt (plain, vanilla or coconut flavor)
1/2 cup coconut oil
1 teaspoon vanilla extract
1 tablespoon gluten-free vinegar (white or apple cider)

Preparation:
Preheat oven to 350.
Grease a 8- or 9-inch square pan with coconut oil.
In a medium bowl, whisk together oat flour, 1 teaspoon baking powder and salt.  Set aside.
In a separate bowl, combine applesauce with 1/2 teaspoon baking powder.
Add sugar, lemon juice, yogurt, coconut oil and vanilla to applesauce mixture.  Mix well.
Add dry ingredients to wet, being careful not to overstir.
Add vinegar to batter, stir to incorporate.
Pour batter into greased pan.
Bake 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, and the cake is a golden brown and set.
Let cool completely before cutting into chunks (approximately two inches square).

For the Strawberries:
Ingredients:
1 pound strawberries, hulled and thinly sliced
1/4 cup strawberry jelly

Preparation:
Stir to combine strawberries and jelly. Set aside.

For the Whipped Topping:
Ingredients:
1 container So Delicious Dairy Free Coco Whip (either original or light)
2 teaspoons lemon zest

Preparation:
Stir to combine.

For the Trifle:
Layer one half cake, one half strawberries and one half topping. Repeat.
Serve garnished with mint leaves. (Optional.)     

 

Want more summer treat inspiration? Check out the recipes from these super-talented contest participants:



Alexa of Flo & Grace




Elizabeth of EBL Food Allergies
Hannah of Bittersweet
Jackie of Jackie Ourman
Jules of gf Jules
Kelly of The Pretty Bee
Kristina of Spabettie
Natalie of Feasting On Fruit
Sharon of What the Fork
Wendy of Wendy Polisi
 


Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.



 
  




 

Thursday, June 30, 2016

Please contribute to the Windy City Cocoa Kickstarter Campaign




Our Kickstarter campaign is halfway through and off to a good start, but we still need your help.

I created Windy City Cocoa for my own family and for all of the people like us who are looking for a delicious, portable treat that works for a wide range of special diets. I wanted it to be made with simple, all-natural ingredients that I could feel good about, but I also needed it to be "welcoming."

Windy City Cocoa is vegan, gluten-free and made without any of the top-8 allergens.

I have put my heart and soul and a whole lot of our money into creating Windy City Cocoa. I work in social services as a grant writer for a domestic violence agency and my husband is a special education teacher. We need to raise money to help us fund production of Windy City Cocoa in an allergen-free manufacturing plant. This will help us to be more efficient in our production, but also meet the highest levels of safety for our customers. We will be able to work on getting our newly reformulated and repackaged  hot cocoa/dessert mix out to the people who most need it.

Please consider contributing to our Kickstarter campaign today so that we will reach our goal. Also, please spread the word about our campaign. We need to reach as many people as possible right away!

Please contribute to the Windy City Cocoa Kickstarter Campaign




We have assembled a terrific menu of rewards for our supporters including cookbooks, artist-created mugs, and of course plenty of cocoa. We also have the option for a support group or group of friends to come together with a really generous pledge and receive a cooking class with cocoa and cookbooks as a reward.


Please contribute to the Windy City Cocoa Kickstarter Campaign


Thank you for all of your support!

Warmly,
Kim

Wednesday, June 22, 2016

https://www.kickstarter.com/projects/1684864679/windy-city-cocoa


I have been so busy working on the Kickstarter campaign for Windy City Cocoa. Trying to get the word out about our vegan, gluten-free, food-allergy safe instant cocoa and explaining the need to raise funds to expand is taking all of my time!

What can I do to make sure that I have tasty, nutritious meals quickly when I'm so swamped?

Really good rice can come to the rescue when my schedule is overflowing. The generous folks at Amira Organic sent me a package of their Traditional Basmati Rice, and it has been a lifesaver. This rice is tender and delicious and makes a great base for any rice-dependent dish. Tossing some rice with spicy hummus and chopped tomatoes made a flavorful, satisfying quick lunch while I was working several times over the past couple of weeks.
Rice Cooker and Amira Organic Basmati Rice Giveaway


Amira Organics has been producing high-quality rice from India for decades. I really enjoyed how fluffy and light the traditional basmati cooked up every time I made it.

Now you can try it, too. Amira wants to give one lucky reader a really great prize pack. The winner will get 3 1-pound bags of rice and an Aroma 6-cup (Cooked) Pot-Style Rice Cooker and Food Steamer

Amira Organic Rice and Rice Cooker Giveaway on Welcoming Kitchen




Amira Organic Rice and Rice Cooker Giveaway on Welcoming Kitchen

Good luck! 

  a Rafflecopter giveaway

Thank you so much for your support with the Kickstarter campaign!

Disclosure: I received one pound of traditional basmati rice from Amira Organics. All opinions are my own. Amira Organics is providing the prize to the winner.

Happy Cooking!
Kim