Organic Granny

Tomorrow we have been invited out for lunch. I have been I have already eaten enough with R. to know that she rarely eats dessert.   What can I take that she will enjoy?  She told me that growing up in the '50s in Northern Europe her diet was mostly potatoes, rye bread and salty oatmeal,and that salty oatmeal is a particular comfort food.  She also told me she eschews most sweets, but  does  like bitter-sweet chocolate.  So, I went in search of a gluten-free chocolate chip salty oatmeal cookie recipe.  The internet is great that way. Here is an adaptation of another recipe (that is an adaptation of yet another)*. It is super! I've just adjusted it to use what I have available (and because I don't  ever  use canola oil). Hope you enjoy it too! 1 C. Coconut Flour 2/3 C. Steelcut Oats, ground in food processor 1 C. Palm Sugar (or other sweetener of choice) 1 tsp. Cinnamon 1 tsp. Celtic Sea Salt 1 tsp. Baking Soda 1 T. Chia Seed, ground in coffee bean grinder (or blender) 3/4

 If you are a lover of "world"-style breads (as in, 'ethnic') you will love this recipe for gluten-free lentil-rice-chia flatbread. I promise.  When you are trying to follow a gluten-free lifestyle you know how frustrating it is to walk into a store and see all the yummy wheat-flour products that your mouth remembers so well... Yes, I have attempted to make many gluten versions of my fave wheat breads and buns, etc. When I am hungry enough, I can almost fool myself into believing that X tastes just like "real" bread.  And then there are all the 'store-bought' GF breads... let's just say that some are better than others. But they are expensive (ALL of them)and I ALWAYS think to myself that I could make a GF bread that was at least as good as "XYZ" if I just played around with the ingredients.  I am currently attempting to keep my diet GF, vegan, AND low yeast/low glycemic. Yes, you ARE lucky not to be me. And, YES, I did google it and

This delicious polenta pie recipe is my attempt to replicate the yummy polenta pie we sampled on my birthday at  Delicado's in Downtown Nanaimo . It's my way of feeding and thanking our son for building a shed today. CRUST: Preheat the oven to 400F "Eggy" mix: 1 T.  Ground Flax  in 3 T.  Water  (let sit while you mix the other ingredients together first) Cut the following together until small pea-sized: 1 1/2 C.  Bob's Red Mills GF Biscuit Mix  (or 1 1/2 C. Brown Rice Flour) 1/2 C.  Shortening  (I use solid Organic Virgin Coconut Oil) 2 T. Cold  Water Mix up the "Eggy" and add it to the Biscuit Mix. Make into a ball and press into a pie plate. Poke fork tracks into the crust so it doesn't buckle while cooking. Pop into the oven and bake until golden (12-17 minutes) Cool on a rack. "Mexican" Stir Fry Veggies: Next fry up  some "Mexican" type veggies  in 1 T.  Coconut Oil . Just check out your fridge and crack open a can of  kidney

  This delicious plant-based grain and veggie mix is called a quinoto because it is like a risotto, but with quinoa instead of rice! INGREDIENTS : Serves 3-6 1-2 T. olive oil 1 onion, chopped 5 large Crimini or Baby Bella mushrooms, sliced 2 medium or 1 large zucchini, chopped large handful chard, chopped 2 T. poultry seasoning 1/2 cup + hot water 2 T. basalmic vinegar salt and pepper Violife moźerella cheese shreds Basil leaves to garnish. Beautiful Rainbow Quinoa- Grow Your Own Food! METHOD : In hot oil, on medium heat. cook, stirring, the mushrooms, onions, and zucchini Add in poultry seasoning and stir through Turn down temperature to low. Add water to a pool in middle of pan and add quinoa, stirring to stimulate cooking. Continue to stir as quinoa cooks.  Add small additional amounts of water to maintain cooking and prevent sticking. Stir in greens (chard).  Let chard steam to tenderness. Stir, as needed, to prevent sticking. Stir in basalmic vinegar. Add in salt and pepper to