Masterpiece Salad

Just like my artwork(I wish), this salad is a masterpiece.   My favorite color combination is orange and pink.  I have used that many times in artwork, interior design and food.  I find it so exciting.

How fun is it to create. I believe we all have creativity in us the challenge is to find your tool.  I am lucky to have been exploring this since childhood.  Sewing, art and food.  Food is so fun, especially when the outcome is so great.

Like any Picasso or the Mona Lisa, this looks good up close or at a distance.  I  did have the opportunity to view the Mona Lisa up close when I went to the Louvre.  How exciting was that.  I will never forget the lunch we ate there.  We ate for 2 hours because that is how you eat in Paris, slow and steady.  They sure know how to enjoy food much more than we do.

So on with the masterpiece salad ingredients.

Romaine
Red cabbage raw
Raw Brussels sprout leaves
Mustard greens
Scarlet red turnip raw sliced
Sweet baby bell peppers orange and yellow
Lacto-fermented Curtido (cabbage, carrots, onions, oregano, red pepper flakes and sea salt)
www.spiritcreekfarm.com
Dressing of choice this day rice vinegar and olive oil

Just assemble all the ingredients in the quantity you like.

So capture the creative energy of the universe.  To you and through you.  Create a masterpiece of your own - on the plate, on a canvas or in the world.  Enjoy

Gypsy Lunch Salad

Yes salad again.  I eat one everyday so I have a large collection.  With salads I don't do recipes, just suggestions.  I like to eat salad for lunch.  In the past I always saw my sister having salad and always asked "how can you just eat salad?".  Now I prefer it.  Must be that age thing?  Our whole body changes when we get to this over 50 stage of life. 

I often put whatever I can find in my refrigerator in my salads.  Today I was thinking about how we get into such food routines.  You know habits of the same thing, same thing, same thing.  I think we need to mix things up from time to time.  Try something you can't get your brain around.  Just do it.

This salad is one of those.  Spinach, cucumber, tomatoes, lentils, cooked fingerling potatoes and a raw sweet scarlet turnip.  Then I topped it with my favorite salad dressing.  At the moment I am liking pumpkin oil and balsamic vinegar.  YUM. So rewarding.

So keep up the pace of the new year and do something good and above all different for your body.

Whitefish-Lentils-Cauliflower

I am back to food. 

I decided to feature my complete dinner on occasion just in case you are looking for something new or different from your everyday.  Most often my meals are simple but flavorful. We all seem to have different versions of everyday.  Sometimes I cook for hours but most of the time it takes under an hour.  This combination is whitefish, lentils and cauliflower.

Whitefish is the fish of choice here in the Lake Superior region.  I can watch the fishermen in the morning and have the fish on my plate for dinner.  Even now in winter the water is still flowing.  Whitefish has a high fat mild flavored flesh, it's firm and white.  I steamed it.  Simply put a little chicken stock or water in your pan, place some greens and celery in bottom( I used collards).  Once it is steaming place fish fillets on top cover and steam about 5 minutes depending on the size these were small.  Season. Use whatever is the freshest fish in your area.

Lentils.  These are French green lentils.  The best, most delicate lentils with a peppery taste. I like the brown and red as well.  Lentils can be used as a side dish (pureed, whole and combined with vegetables)in salads, soups and stews.  For this meal I cooked one cup of lentils in two cups of chicken stock for about 30 minutes.

Cauliflower.  Choose a firm cauliflower with compact florets; the leaves should be crisp and green with no sign of yellowing.  I pulled off the florets and sliced them then sauteed in olive oil and spiced up with cayenne pepper, garlic powder and smoked Spanish paprika.  Just season according to taste and saute for about 15 minutes.

We try to have fish a least three times a week.

So thanks for coming to dinner with the Gypsy.  Let's do it again.  As they say in the famous card game... "GO FISH".

Heartache

The only thing flowing from me today is this painting I am calling Heartache.

Nouveau B Sprouts Salad

In true gypsy style I had to start the new year with a salad.  My last blog featured all the holiday treats I made.  At this time I will not be providing those recipes.  I decided no to do sugar.  I really don't use it.  It can sit in my pantry for a year unused.  I ended 2010 exploring more of it than I like.  I took it out of my diet long ago and decided to stick with that.  I occasionally will do something sweet.

So here is the salad of the hour.  You really should try this.  It is so unusual.  It is a combination of raw and pureed Brussels sprouts.  I found really nice organic Brussels sprouts.  There seems to be much debate on organic and is the flavor better.  I believe yes it is much better that is why I buy it.

Nouveau B Sprouts Salad

Brussels Sprouts outer leaves and cores separated
Ghee or butter
One apple cored and chopped
Almond slices toasted
Olive oil and apple cider vinegar
Salt and pepper to taste

Remove the outer leaves from the Brussels sprouts and wash and refrigerate.  Depending on how many people the salad is for this is the greens part of the salad.  I don't know how much I used just experiment.

Cook the cores you have left in salted boiling water for 4-5 minutes. Drain and cool.  Place in food processor with 1 to 2 tablespoons of ghee or butter.  Puree.

To assemble take leaves from refrigerator.  Toss the leaves, apple, almonds with olive oil and vinegar to taste.
Place the puree on the plate and top with the greens.

This is a new fresh approach to an old favorite.  Sort of like our lives and each new year.  Go for it. It's all good.

Christmas 2010

The count down is here.  Are you ready?  I just finished in the kitchen. I have been busy making several goodies.  I do not have the recipes together.  I decided not to knock myself out trying to pull all that together.  I will finish the details and post in January.  That way you have all year to practice for next year.

As you can see I made cookies, cranberry bread, truffles and toffee. Most of the recipes are from my card index of old recipes from family members.  I of course changed all of them to be gluten, casein, soy and egg free.  At this point I am not sure which ones I feel are perfected to post.  Check back.

In true gypsy spirit I will spend Christmas traveling "over the river and thru the woods, to grandmother's house we go; the horse knows the way to carry the sleigh, thru the white and drifted snow, Oh!" (Lydia Maria Child)

So I wish everyone a safe and Very Merry Christmas and hope you enjoy all the goodies, the gifts and the LOVE.

Chocolate Winter White Cupcakes

I just had to try making cupcakes.  Highly unusual food for me,  but very in vogue from what I see on TV, cookbooks and blogs.  Everyone is cupcake crazy.  There seems to be some curious obsession with this little mini wonder cake.  I am more fascinated with the creating part I guess.  It is in this gypsy's blood to be creative.  If  I don't do something creative everyday with food, art or interior design I get very unsettled.

So I attempted this curious cake we call a cupcake.  I decided to try it in chocolate since I always have chocolate on the brain (and in the stomach) this time of year.  Don't you?

Now this is not health food - but cupcakes aren't meant to be.  I, of course, had to have my salad and fresh squeezed carrot juice and then the cupcake.  That is just my approach to food.  I just feel better when I eat that way.

Anyone who knows me is aware I try to keep up with the trends, whether fashion, art or food.  So here is my attempt at keeping in cupcake style.

Chocolate Winter White Cupcakes

1/3 cup sorghum flour
1/3 cup sweet rice flour
1/3 cup potato starch not flour
1/3 cup cocoa powder
1/2 tsp xanthum gum
1 tsp baking soda gluten free
1/2 tsp baking powder gluten free
1/4 tsp salt
1 cup cultured coconut milk (I use So Delicious)
3/4 cup organic cane sugar
1/3 cup grapeseed oil
2 tsp vanilla extract

Preheat oven to 350.

I started by sifting the flours, cocoa, xanthum gum, baking soda, baking powder and salt in separate bowl.  I put the cultured coconut milk in the stand mixer bowl and added the sugar, grapeseed oil and vanilla. I beat this until well mixed and creamy.  Then I added half the flour mixer, blended it.  Then other half, blended it again. Put cupcake liners in muffin pan and fill with batter about 3/4 full.  Bake 20 minutes.  Test with toothpick.  Cool. 

For frosting I just used any basic butter cream frosting recipe.  Change out the dairy for non dairy.  Then I just piled unsweetened coconut on top.

Even I have to admit they are pretty "tasty" as a friend of mine would say.  Really it didn't take much time.  I baked my cake and ate it too.