Pesto – from the Italian word pestare…to pound or crush (which is how it is typically made) – is a powerfully good thing. While the original is a mélange of garlic, basil, pine nuts, cheese, olive oil, pesto can be made with just about any fresh, leafy herbs and raw nuts. Italian parsley, shelled pistachios,and roasted … Continued
It’s my birthday! The day that inspired a story that led to the name Maoomba. When I was a child, my father called me Maoomba-goomba Queen of the Jungle. As if Stormy wasn’t unusual enough, right? The interesting thing, is that it wasn’t just a name; it was the title of my story – the story he … Continued
Last week I talked about tasting honey. In my opinion, honey can be overpowering – rich, sweet, even palpitation-inducing – on its own and tastes best in combination with more savory ingredients…like tea, or nuts, or meat. The very different flavors balance and enhance each other. And, honey is a great binding agent for pulling together … Continued
Each day last week, I woke to the sound of the surf and the chatter of pigeons which, like clockwork, flocked to the rafters above our window at exactly 6:30 am. Usually, I’m an early riser, but I was on vacation. Kind of. My husband and I went with the intention of working on a … Continued
I believe that snacks or small meals should be quick to prepare and easy to grab on the go. Even when you can’t have gluten or dairy. Here are some allergen-friendly, mostly-healthy, and easy snack ideas that I rely on when I need a quick bite or need to pack something to go.
This light summer salad uses seasonal nectarines, sprouts, and greens, along with rich avocados and pistachios and a spritz of zesty balsamic vinaigrette. It is easy to make, refreshing to eat, and does not have gluten or dairy to weigh it down.
There is always something new for me to discover at the market that caters to our city’s north Asian transplants and culinary fans. This time, it was acorn starch. Gluten-free and intriguing, I couldn’t resist grabbing a bag to experiment with. The result: a gluten-free savory muffin with hints of walnut, fig, and rosemary.
I enjoy reading Heidi Swanson’s 101 Cookbooks blog. The recipe I have most enjoyed since it was shared last spring is Walnut Miso Noodles. It is something to be eaten in spring, when asparagus, green onions, and chard have struggled through the remaining winter soil and are their freshest and sweetest. Here, I offer a gluten-free version of one of my favorite recipes.
After making trail mix the other day, I decided to figure out what to do with the mulberries I had left. I ran across a blog called Afghan Cooking Unveiled that had a recipe for Afghan Mulberry and Walnut Power Bars. Very similar to a Lara or Think bar, these raw dried fruit and nut bars sounded right up my alley.
I was making a shopping list this morning and realized I had dribs and drabs of certain ingredients, and way too much of others, including some dried white mulberries. Turns out that mulberries taste great with walnuts. So, logically, I took the easy route and just threw them all together in a bowl, winding up with an exotic trail mix.
