Popped Amaranth -- My Adventrues in Getting It Right

While working on a new project (I'll tell you more about it later!), I have been struggling with the best way to pop amaranth.

What is amaranth and why would you want to pop it?

Amaranth is a power-packed seed (kind of a pseudo-grain) that hosts a whole range of nutrients, including all of the amino acids, high protein, lots of calcium and iron. 

Normally, I cook amaranth like a grain (as in Cream of Amaranth or Cheesy Amaranth) or use it ground as a flour. It adds a nutty flavor and boosts the nutrition of a whole range of recipes.

I wanted to pop it. Why? It pops up into itty bitty popcorn-like puffs. These puffs can be eaten as a cold cereal, used in a trail mix, eaten out of hand (though they're very small) or mixed into other recipes where you would use crispy rice.

The dilemma is that because of their size, amaranth grains are just as likely to burn as to pop. 

After much trial and error, this method worked best for me. I recognize that the amounts being cooked at one time are tiny. If you use too much, the seeds won't have enough contact with the hot pot bottom and won't pop. If you keep the heat on, hoping to pop them all, you will definitely burn some and then the whole lot will taste burned.

I shared this post with Gluten-free Fridays and  Wellness Weekend.

Popped Amaranth
Yield: Popping increases the volume by about 3x.

Preparation:

• Heat a large saucepan over medium-high heat.
• When a drop of water immediately balls up, add 1 teaspoon amaranth. Spread to evenly distribute over bottom of pot, cover and turn off heat.
• Most of the amaranth will pop, the seeds that don't pop will still have a nice toasty flavor and crunch.
• Pour into a bowl, and repeat until you have the desired amount.
• Note: If you use a soup pot, you can cook up to 1 tablespoon at a time.

Happy Cooking!
Kim 

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Breakfast Idea Roundup

It turns out my kids don't eat too much lunch at school.  Why?  The faster they eat, the sooner they can get out to play at recess.

I have worked hard to make lunches that will be so enticing that they will eat some of it (even a sunflower seed butter and chocolate chip sandwich when I was really desperate!). 

My main nutrition strategy, though, is to give them breakfasts that have lots of good stuff, so even if they just eat a bit of lunch, they won't be too worse for wear.

On The Balanced Platter today, I highlight some of my favorite ideas for breakfast (and have my recipe for fruit-sweetened granola). Please stop by and add some ideas of your own.

Happy Cooking!
Kim 

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Dog Days of Summer --Traveling Tips with Food Allergies and/or Dogs!

Lucy relaxing on vacation.

Summer is a pretty good time to be a dog.

My pooch, Lucy, just had the time of her life on vacation with our family.

She swam, hiked, played with the boys and got to be with us 24/7 for two weeks. 

Lucky for Lucy, the things that make it easier to travel with food allergies also make it better for being a dog on vacation.

Our number one travel tip is: Have some control over where you stay.

• Go camping. Pack up coolers with safe and delicious foods, and enjoy the great outdoors.  

• Stay with friends or family. Send along a list of preferred brands and safe foods before you go, so that there are no surprises. You can also go grocery shopping together to plan safe meals to enjoy.

• Rent a house or cottage, rather than staying in a hotel. If you have your own kitchen to use, you don't have to rely on unfamiliar restaurants that might or might not be able to accommodate your needs. 

This summer, we rented a cottage on a small lake. We had campfires, went hiking, and swam. We stayed up late looking at stars and hung out during the days reading books. It was peaceful and fun.

Lucy got to be with her people 24/7, and we all enjoyed our time together.

Having a pet helps make our lives richer. (We also have a cat, but she couldn't come along.)

My friend, Stephanie Weaver of Recipe Renovator, understands the connection between people and their pets. She has written a beautiful book about pet love and loss, called Golden Angels. Stephanie has undertaken a Kickstarter campaign to get her book into print and to help spread the word through a book tour. If you are a pet lover, please check out her site and find a recipe for yummy dog treats. She is offering some nice thank you gifts for people who donate to her campaign.

I hope you enjoy the rest of your summer!

Happy Cooking!
Kim 

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Hawaiian Rice Pudding

The weather here has turned pretty cool for the end of July. 

That means that although we are still loving our ice creams, ice pops and sherbet, we are also able to turn on the oven.

This fruit-sweetened rice pudding provides a fabulous excuse to warm up your too-cool kitchen.

(I hope it warms up soon, though!) 

Hawaiian Rice Pudding (gluten-free, vegan, sugar-free)

Serves 6
Ingredients:

• 1 (15-ounce) can light coconut milk
• 15 ounces orange juice (empty coconut milk can filled with o.j.)
• 2 cups fresh or frozen pineapple tidbits (small pieces)
• pinch of salt
• 1 cup arborio rice, rinsed

Preparation:

1. Preheat oven to 325 degrees F.
2. In an oven safe saucepan, bring coconut milk, orange juice, pineapple and salt to a boil.
3. Remove from heat, and stir in rice.
4. Cover and bake for one hour.
5. Stir before serving.

This recipe was shared with Allergy Free Wednesday.

Happy Cooking!
Kim
 
My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Watermelon Nectarine Salad

Watermelon Nectarine Salad

We have been eating triangles of watermelon day after day around here.

It's something I never get tired of.

Even so, I as delighted when my friend Julie served up this beautiful watermelon salad.  With basil and lime juice, this salad is a little more sophisticated, but just as refreshing!

Watermelon Nectarine Salad

Ingredients:
(Measurements are approximate.)

4 cups watermelon chunks, seeds removed
3 nectarines, cut into chunks
1 bunch basil, sliced in chiffonade
juice of one lime
1-2 tablespoons agave nectar

Preparation:
Combine lime juice and agave nectar in a large bowl.
Add other ingredients and stir to combine.

Happy Cooking!
Kim 

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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How to Survive a Potluck with Food Allergies

Sliced Fruit Is a Great Option

Just when you think you have the hang of your special diet, summer comes and throws a little wrinkle your way.

At least that's what happened to me.  I finally felt I had some mastery of what I could eat for breakfast, lunch and dinner when I changed my diet to address the needs of my nursing, food-allergic baby.  I wasn't eating the same one food over and over and over anymore.  I could make a dinner to serve guests that passed company muster.

And then came summer.

Summer means barbecues and potlucks and bringing dishes to share.  Ugh!!!

After figuring out a few tricks, I now look forward to the hot months with glee.

Here are some tips:

• If I'm only bringing one dish to share, I make sure that it packs a nutrition-filled punch.  It needs to be filling and nutrient-dense so that I can be sure to join in on the fun with a grumpy belly.
• If I'm bringing a couple of dishes, I make sure one of them is a delicious treat.  This shows the other guests that they, too, can provide a dish that's safe for others that is still going to taste great.
• My family and I never go to a party hungry.  It's a bonus if we can eat when we get there, but if we've had something before we leave the house, we're still ok if we don't have much to choose from.
• I separate out a few cookies or brownies from what I'm bringing and wrap them up separately for my boys.  It's easy for crumbs to mingle on a buffet table, and then all of my hard work to provide a safe treat can go down the drain.  If I have theirs set aside, I can pull them out when it's time to eat, and they will have a treat that looks like everyone else's.
• I ask if I can serve my family first, before spoons migrate from one bowl to another.
• Sliced fruit is always a good option to bring, too.

Today on The Balanced Platter, I have a recipe for a power-packed (and delicious) salad that's perfect for potlucks.  Stop on by to check it out!

Happy 4th of July!
Kim

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

  

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Summer Slaw Spring Rolls

Summer eating might be light, but it doesn't need to be boring!

Combining flavors and textures is never easier than with the bounty that shows up on grocery shelves, in farmer's markets and in CSA baskets in the warmer months.

These spring rolls are a case in point.  The combine crunchy, creamy and chewy textures with sweet, sharp and even a little bit bitter flavors.  Together, these combine to keep you taste buds buzzing.  This slaw uses shredded brussels sprouts as a base, and I love it!  It really brings an interesting dimension to slaw.  I used unsulphered apricots as the natural golden brown color of the apricot slices blends in nicely with the fresh green of the slaw and the bright red of the apple peel.

Spring rolls not your thing?  You can mix up a bowl of the slaw to serve as a salad alongside all your summer BBQ favorites.

I shared this recipe with Wellness Weekend.

Summer Slaw Spring Rolls
Makes 5 or 6 spring rolls

Ingredients:

• 5 or 6 spring roll wrappers (I used rice flour papers.)
• 1/4 cup thinly sliced dried apricots
• 1/4 cup thinly sliced sweet onions
• 1/4 cup thinly sliced red apple (I used Gala.)
• 1/4 cup thinly sliced avocado
• 1 cup shredded brussels sprouts
• 2 tablespoons Dijon-Agave dressing (recipe below)

Preparation: 

1. In a medium bowl, combine all ingredients except spring roll wrappers.  Toss to evenly distribute ingredients and dressing.
2. Fill a shallow dish with warm water. (I used a pie plate.)
3. Place one spring roll wrapper in water and let soften; it should take a minute or two.
4. Once soft remove wrapper to a plate, spoon filling (maybe 2 tablespoons depending on the size of your wrapper) onto the wrapper.  You want to scoop it into a line leaving a border of at least 1 1/2 inches at the top and on the left side.
5. Tuck the top and the bottom of the wrapper over the filling, and tuck the left side over the folded wrapper and filling. Roll filled wrapper to the right until all of the wrapper is tucked up.  (In other words, wrap like a burrito!)

For the dressing:

Ingredients:

• 1 tablespoon agave nectar
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil

Preparation:

1. Combine all ingredients into a small jar.
2. Shake to combine.

Happy Cooking!
Kim 

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Cocoa Dusted Pepitas

Cocoa Dusted Pepitas

Summer brings a snack conundrum.  

You still want to have treats, but you don't want to heat up the kitchen.

Obviously, fresh fruit and frozen delights come into play.  Today, I made up a batch of cocoa-dusted pepitas using my toaster oven.  It didn't heat up the kitchen, so I got the treat without the heat!

Cocoa-dusted almonds are all the rage.  I took this idea and changed it up to make it nut-free and added a little twist.  Where other recipes use agave nectar or sugar, I kept it vegan (no egg whites here) and used all-fruit preserves for a natural sweetness.

I shared this with Wellness Weekend and Slightly Indulgent Tuesdays.

Cocoa-Dusted Pepitas
Makes 1 cup

Ingredients:

• 1 cup pepitas (shelled pumpkin seeds)
• 2 tablespoons strawberry all-fruit preserves
• pinch of salt
• 1 tablespoon cocoa powder

Preparation:

1. Preheat oven to 350.
2. Line a baking pan with parchment paper.
3. Mix together preserves and salt.
4. Stir in pepitas until well coated.
5. Spoon cocoa powder into a zip top bag.
6. Add coated pepitas.
7. Close bag and shake to coat.
8. Bake 10 minutes stirring once.
9. Let cool.

Note: If you are using a toaster oven, you don't need to preheat it.  Bake them 8 or 9 minutes.

Happy Cooking!
Kim 

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

 

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Strawberry Scones

Is there a better way to show the dads in your life that you love them than by baking up a treat?

I don't think so!  

It's even better if that treat tastes delicious, but doesn't keep you in the kitchen for hours.

Scones are a favorite at our house.  We serve them at breakfast, but then nibble on them throughout the day.  (Hopefully setting some aside for the next day.)

Scones are a heartier baked good, too, so you can box some up to bring with you to a brunch or for coffee.

I created this recipe for The Balanced Platter a while back, but I thought I'd bring it back just in time to use some of those farmer's market-fresh strawberries this weekend. 

Strawberry Scones
Makes 8 Scones

Ingredients:
2 cups gluten-free all-purpose baking mix (I used King Arthur Flour brand.)

2 tablespoons coconut palm sugar (or evaporated cane juice) 

1 tablespoon baking powder 

1/2 teaspoon salt 

1 teaspoon xanthan gum 

5 tablespoons non-hydrogenated vegan buttery spread (I used soy-free Earth Balance.) 

1 cup non-dairy milk  

1 cup hulled and quartered strawberries

Preparation:
1. Preheat oven to 425.
2. Line a baking sheet with a silpat or parchment paper.
3. In a large bowl, whisk together gluten-free flour, sugar, baking powder, salt, and xanthan gum.
4. Using a pastry cutter or two knives, cut in buttery spread.  Add non-dairy milk and stir thoroughly.
5. Mix in fruit.
6. Shape batter into a round disk, measuring approximately 7 inches across.  (Note, the dough will be pretty damp.  That's ok.)
7. With a large knife, cut the disk into eight wedges.
8. Place each wedge on the baking sheet, or alternatively you can cut the disk right on the silpat or parchment and nudge the wedges apart with the knife.
9. Bake for 15 to 18 minutes or until lightly golden.

Happy Fathers's Day,
Kim

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

 

  

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Cinnamon Coffee (Mug) Cake for One

Stuck in a breakfast rut?

Need something a little bit different, maybe something a little sweet?

After I made my mug brownie for The Balanced Platter,  I've been intrigued by the idea of single-serving (mug) mini cakes.  With whole grain oat flour and naturally sweet maple syrup this little cake is tasty enough for a brunch dessert, but healthy and quick enough for a weekday breakfast.


Single Serving Cinnamon Mug Coffee Cake (vegan, gluten-free, top-8 allergen-free)
Serves 1

Ingredients:

• 5 tablespoons oat flour (gluten-free if necessary)
• pinch of salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 2 tablespoons apple sauce
• 2 tablespoons maple syrup
• 1 tablespoon water

Preparation:

1. In a coffee cup or small bowl, whisk together flour, salt, cinnamon and baking powder.
2. Mix in remaining ingredients until completely combined. (Make sure that all of the dry ingredients are incorporated.)
3. Cook in a microwave on high for one minute.

Happy Cooking!
Kim 

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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Summer Is Coming!

Summer is coming!  (Though today it's plenty chilly here.) 

Frozen treats are on the menu for the next few months.  Today at The Balanced Platter, I share a trick to get some extra fruits and veggies into your ice pops.  Check it out at The Balanced Platter.

Happy Cooking!
Kim

My new book Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

Read More