Making a pie crust may be simple for our Aunt Joyce — but for the rest of us, getting the flour and fat to just the right consistency is still a challenge that creates a great deal of tension. And, as delicious as a flaky floured pie crust is, it’s not all that good for you.

Yet, I love pie. I just love it. I would eat it breakfast lunch and dinner if I could… and now, I think I will. I was reading the Raw cookbook, and stumbled across her pie crust, that uses nuts as the flour. Of course, I thought, this would definitely work. So, I adapted her recipe just a bit, and came up with this no flour, low-GI pie crust:

• 2 cups nuts (you can use almond, walnuts… whatever you have on hand)
• 1/2 cup raisins
• 1/4 cup ground flax seed (this is optional… I always have this in my freezer and use it in everything I bake — very nutritious and loaded with omega 3s — and really adds no flavor, but lots of fiber — so if you don’t have it, I hope you’ll ge some.)
• 1/2 olive oil, coconut oil or grapeseed oil
• Salt to taste
• 

That’s it! No ice cubes, no patting and sifting — this is it. And these are all the things I’m sure you love anyway — so just add them to your pie. The raisins add a sweetness and stickiness that just brings the whole crust together. Just put them all into your food processor and pulse away.

Push the mixture into your pie shell… and you are ready.

It sounded a bit like a Little Rascals episode downstairs. I could picture the little people in the kitchen trying to get the skillet right over the top burner. There were lots of clanking noises. This reminded me of that Katharine Hepburn movie where she cooks pancakes… making a huge mess. That was enough to put a smile on my face. They worked quietly, being careful not to fight and squabble. The fridge opened quite a bit. Dad’s flight wasn’t coming in until later that day, and the teenagers, of course, were sleeping, so it was up to these little guys, the real heavyweights, to pull off this “Breakfast in Bed,” bit.

I learned later that it went like this: The older of the two had already strategized and planned ahead. He had asked another grownup “how to cook an egg.” He rubbed the butter all over the pan – although he worried that he had used too much butter. (He didn’t.) He was fascinated at how quickly the egg “turned white.” While the egg cooked, he made the toast, leaving off the butter (to make up for using too much on the skillet). Then, he made the tea.

Meanwhile, the youngest, the baby, was watching all of this big kitchen production, wondering what he could do. “I mean – eggs, toast – and even her favorite tea?! What is left for me?! Never mind the fact that I just made her a life-size origami dress (more on that later), I have to come up with something to serve her.”

So, he remembered that tuna salad I had brought him at Whole Foods yesterday. So, he pulled, what else – but tuna salad out of the fridge. Who doesn’t think of having a tuna salad sandwich, along with their egg, for breakfast? Working parallel alongside of his brother, he proceeded to make me a tuna fish sandwich. As the final flourish, there just happened to be a bit of leftover fried kale, so he threw that on the side of the plate, like potato chips.

Throughout all of this, I did not move or stir in my bed. I just stayed put and imagined their little hands, with bodies, barely tall enough to reach the counter, cooking away.

Then, they began the migration up to the bedroom. This was quite a challenge. Our bedroom is on the third floor, which includes two landings. They walked slowly. They stumbled.  The kale, as airy as it is, had slid off the plate and left a trail of powdered dust all over the stairs. Fairy dust, I like to think of it. None of this even fazed them. They continued and tarried on upstairs.

By the time they made it to the top, I had, maybe, a tablespoon of tea left in my cup.

They jumped on the bed and stared over me while I ate. They gave me the “play-by-play” of all the events that happened in the kitchen…”Then, I got out the tea bag… and I put water in the tea kettle.” This was a very big deal to them. And it was — and I showed them how big of a deal I thought it was too.

I did finally catch them working on their cards.

They presented me with their cards, handmade, with teabags glued on top,

and told me all about how they had “planned this for over two weeks.”

Please notice the little drawing of “Susiej”

Then, the littlest one sighed, and said, “Why can’t there be a kid’s day?”

They kept waiting, watching me eat… and then, they announced that they were hungry too. Soon, I was downstairs, cleaning up their mess in the kitchen and making them pancakes. I got the kitchen cleaned just in time to make room for Daddy, who came in with my favorite goat cheeses, and wine, and made dinner for all of us.

A dried bean appears to be dead. Hard as a rock, void of nutrients. Add water, and you can revitalize the bean and transform it into a creamy, nutritious mush. Still, although I love all kinds of beans, beans are still full of starch. However, a sprouted bean is just beginning to create new life — you’ve created a perpetual mini garden in your kitchen to feed your family “fresh food.”

It’s like an “indoor garden” right on your own counter.

I’ve been buried in a bevy of cookbooks lately, Raw Food Cookbooks

touting the benefits and “how-tos” of sprouting beans and grains. Here’s what I’ve learned so far:

• We’ve all heard that beans are full of nutrients. However, there are amino acids in the bean that binds with calcium, magnesium, iron, copper, and zinc, making it hard to impossible for you to absorb those nutrients. When you sprout the beans, you are neutralizing these amino acids — which makes it easier for your body to gain access to these nutrients — especially protein.
• “The process of germination not only produces vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically-sometimes even eightfold.” Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
• Sprouting activates nutrients that are bound up in the seeds, making more protein available in the food. For example, a grain of wheat, increases its vitamin E content 300% after only 2 days of growth and the B2 vitamin riboflavin jumps from 13 milligrams to 54 mg in the sprout. In general, b vitamins can increase 300% to 1400% depending on the variety.
• Sprouting also makes the bean easier to digest and eliminates the gasses traditionally found in beans.

So, I began the process of bringing my dried beans to life — not just through “rehydration” but actually turning the bean into a plant… live food.  Here’s how I proceeded.

Admittedly, I started with probably the hardest bean to sprout — the garbanzo bean. If you want to try sprouting, pick a softer bean — like a lentil, which can sprout in almost a day. My family loves garbanzo beans, and I’m a very patient person, so I rolled up my sleeves and forged ahead.

I made this sprouting process as simple as possible. I refused to buy any extra “sprouting” equipment.

I simply soaked the garbanzo beans overnight — probably about 36 hours. Garbanzo beans are VERY hard — rocks, really, and required to be soaked longer than most beans. I changed the water at least every 12 hours. (Soaking them in the refrigerator may have eliminated this fresh water changes.)

Then, when the garbanzo beans were done soaking, (just beginning to soften), I rinsed them thoroughly and just set them up in a colander. I rinsed them every few hours. Sprouting took a couple of days. But once they sprouted,

they were beautiful.

Now, here is where I made my mistake.

I immediately began to process the beans in my food processor. I had read too many over-zealous raw cookbooks, who had convinced me that heat destroys all the nutrient value of any food. I added the garlic, salt, the tahini, the lemon juice, and just whizzed away. The soft beans actually did turn into a creamy hummus — without much effort!

The taste, I will admit, was Putrid! I was quite disappointed… and I wouldn’t even let my family taste this raw concoction… for fear that I would turn them off sprouted food forever.

Back to square one, after realizing that I have been eating cooked food my whole life, and I haven’t died yet. A little heat would have done this hummus some good. Besides, what good is a nutritious food is no one is eating it?  So, I’m working on this again — this time, cooking the garbanzo beans after sprouting. Sprouting, they tell me, will cut the cooking time in half. If you’ve ever cooked a garbanzo bean, you know that’s reason enough to sprout.

They say we need 8 tall glasses of water everyday… and it will make us look like a tall glass of water. Or do we? A report on NPR identified the Five Myths of drinking water — I was starting to believe it, until I got to Number 4. It states that other non-calorie options to drink are fine — such as diet sodas. What about those being full of sodium and other chemicals that mess up your metabolism? Hardly an equal substitute for non-calorie water.  Then, I found another study from Scientific American, that states the 8-glass a day is actually a miscalculation:

a person should consume one milliliter of water (about one fifth of a teaspoon) for each calorie of food. The math is pretty simple: A daily diet of around 1,900 calories would dictate the consumption of 1,900 milliliters of water, an amount remarkably close to 64 ounces. But many dietitian and other people failed to notice a critical point: namely, that much of the daily need for water could be met by the water content found in food.

Still, we need to drink some water… whether we believe that 8 glasses is a myth of not.  For many of us… this is difficult. Water is bland. They also tell us that lemon water is even better for us. This can be sour.

I’ve found a solution — it may work for you.

I drink my lemon water warm. I warm up the kettle, as if I’m going to make tea… but I don’t let the water get too hot. Then, I pour the warm water into a tall glass, squeeze in some lemon juice… and just for fun, sometimes I had a bit of ginger. Then, I add a splash of Stevia — a bit of sweetness that makes it taste like warm lemon aid. I’m not sure why warming the water tastes so much better than cold water… but it just does.

Remember that awesome line from the 80s, shouted out by the B-52s, “Tin  Roof… Rusted.” That’s what I say now when I pick up one of those hot house tomatoes at the grocery store in the middle of Winter. Except, now  I say, Tomato: Roasted.”

I say that in my head, not out loud, because the people in the produce department know me now… they point me out as the lady who can’t wait till she gets home to eat the radishes. As if they need something else to talk about.

When you’re eating “skinny” you must find a way to replace those fatty condiments… butter, the salad dressings, the mayonnaise. The Roasted tomato just may replace all of those unhealthy fats. You need more veggies… and something that will make you want more of them. The Roasted Tomato could be it for you.

Roasted is the only way to eat a tomato when you cannot find one fresh from the vine. Roasted tomatoes bring out a caramelization in the tomato that is “other-wordly”… and, they become “spreadable” and work their way into your food like a good mayonnaise.

Contrary to what you would expect… it’s really quite easy to roast a tomato. Normally, I just throw slices into an olive-oiled skillet and just fry them up… just with salt… until the edges turn nice and brown.

If I’m doing a big batch of them, I put them on a big sheet of parchment paper, coated with olive oil and sea salt, and stick them into the oven under the broiler for just a few minutes. If I have lots of time… I turn the oven up to 400, turn off the oven, and stick the tomatoes inside and let them sweat for an hour — or two. Just keep checking until the tomato is as soft, or as crispy, as you prefer.

I also learned a thing or two about dried Basil. Turns out, chefs like the stuff. I know — we’ve all heard that the only Basil worth eating is fresh, or in Pesto… but dried Basil, the kind you find in the grocery store in the bottle, is actually very good, and gives a nice finish to a roasted tomato…

Before indulging into your tomato, give it a splash of vinegar — or lemon juice. It needs some kind of acid — not sure why. But that is my preference… taste and experiment. Next, you can save your tomatoes to top an egg, or a sandwich, or a salad. Spread it around like butter. I keep a stash of roasted tomatoes in a mason jar in the fridge, and pull out exactly the amount I need. I find that the richness of the roasted tomato helps me avoid using salad dressings… the roasted tomato stands on its own as the perfect, low-fat condiment.

The appeal of all those fancy lattes is the frothy milk. They have those fancy machines that whip all that air into the milk — and lure you into thinking that you’re really drinking a nice thick bowl of whipped cream.

I used to think it was a high-fat milk content that made the lattes so yummy. So I ordered non-fat. The froth was still there.

I need a milk frother.  Wouldn’t it be great to serve the kids milk-frothed hot chocolate after school?  But who wants another appliance? Then, I found a nice little trick.

Pour milk into a Mason Jar. Leave room for froth… only fill to one-half to two-thirds full.  Microwaving your milk at this point, to warm it up, is optional.

Screw the lid onto the jar, tight.

Shake for 20 seconds.

You must count. To 20. You’ll think you’re done at 12, and then again at 15. But keep going for full effect. I have never counted past 20… couldn’t wait any longer, so not sure what would happen.

Suddenly — right before your eyes, you have frothy milk with lots of air.

Add your favorite beverage, and sweetener. Enjoy.

Two or three years ago, I listened to a book on CD by Patrick Taylor, called, An Irish Country Christmas. I remember the month was late February, early March… and it was cold outside. I turned it on whenever I was out running errands, picking up the boys from this or that place.

We have spent time in Ireland… but the memories of  Christmas in that cozy village of Ballybucklebo are burned more brilliantly in my imagination than my real visit to Ireland — and I’m surprised at how much those memories, 2-3 years old now, shape my day. When I’m driving around in the cold, I think back to that chicken pot pie that was waiting for Fingal Flahertie O’Reilly, and I think, I want to make that too… like right now. More than what is actually sitting in my fridge, that book influences what we have for dinner, (only in the winter), than anything else.

Some mornings, I find myself pulling out a tomato to throw on the skillet with the eggs… something I really did eat while in Ireland. (The Irish do not eat eggs without tomatoes… does that surprise you? Me too.) And I end up with a morning like this one.

This makes for a very good morning… the tomato caramelizes on the skillet — Irish heaven… just try it.

The oldest boys scrunched up my valentines, and stuffed their candy into their lunch bags, and said, “You don’t have to give us that stuff.  Just the candy is fine.” Ahhh,  but such is the price to pay, dear boys. And, I will do it again next year… so don’t even bother to make that scene or give me that face.

I made these heart eggs for breakfast:

\

I’ve spent most of the day trying to spread Valentine Love to five men in this house .  I have the “roast” mastered, and I don’t even need to follow a recipe. I simply open the cupboard and slather on the spices that tickle my nose… (today? rosemary, thyme, garlic salt, celery salt, cloves, peppercorns and bay leaves) and a couple splashes of Pomegranate Vinegar. It’s on a slow roast in the crock pot…

I’ve been out most of the day catering my littlest boy to be a guest “teacher” at another school. He taught the kids how to make Origami Ninja Stars, and Origami Dresses.

I am in love with those dresses.

And the house is tumbling down around me, the floors need mopped, books must be returned to the library,  laundry is in all stages of disarray on every single floor, in every single room… but I’m on to bigger things…

The potatoes are boiling — for the mash.

I’ll probably roast some fennel too… and I have bread dough ready to pop in the oven — and then there is dessert: I couldn’t be more thrilled that my husband voted for this strawberry dessert:

Rather than this traditional strawberry one:

I can hardly wait to get started on that strawberry nacho dessert. I’m not using fresh strawberries, though… so I’m guessing I will have to cook the frozen ones a bit in sugar to make a syrup … rather than a mushy thawed strawberry. I want to add almonds to it — but so many boys won’t like that… and then, of course, a couple of them detest whipped cream… See, it’s just not that easy to give Valentine Love to everyone today. But that’s what makes this day so special… lots of giving, and no reason not to.

And then, there is that surprise… I walked in from a busy morning of “co-teaching” with my son, only to find sushi, a dozen roses, brie and fresh fruit. “The Sushi is for lunch,” he said. “We can save the brie for later.”

I hadn’t realized it before… but brie goes way back for us. From those early days when we were so poor, scraping up enough mileage points, and pennies to head to Europe… where we roamed the streets eating the best baguettes we’d ever tasted, and chunks of brie — unpasteurized.

Funny how you start the day out trying to give to everyone else… and then before you know it… you have received more than you can expected.

The Key to Skinny, II

There is a survey out there somewhere that explains that people who are not overweight do three things:

1. Eat Breakfast
2. Weigh themselves every morning
3. And I can’t remember the third. Honestly. When I remember what book I read it in, I will figure it out and post — I’m sorry.

I believe in breakfast — you are “breaking the fast” you had all night, and this food jump starts your metabolism — so choose carefully!

This shake is pretty — so I tried it (found the recipe on Pinterest, of course).

SPOILER ALERT!!! (The combination of grapefruit, carrot and ginger tastes as pretty as it looks… just be sure to add Stevia Powder– to cut the tartness with some sweetness, and zero calories and an extra boost of nutrition.)

I also love grapefruit — which is purportedly a key to help you regulate insulin levels.

The other two ingredients are carrot and ginger. (Ginger raises your body heat to help you burn more calories — plus it’s great for your digestive system.)

Intrigued just to know what it tasted like, I tried it.

First of all — you DO NOT need a juicer. So, you can stop with that excuse.

I diced the carrots into little cubes, and my hand  stick blender did a great job.

For the grapefruit, I simply peeled the fruit, like an orange, and inserted the sections into the cup.

Then, some shaved ginger, which is always “fresh” in my freezer.

Delicious…. but I added Stevia to sweeten it a bit. It almost tasted like candy — but better.

Making shakes, by the way, I think are a lot of work. Whoever coined “shakes” as a time saver is crazy. It’s much easier to open a box of cereal, pour and add milk. This shake requires a lot of peeling, and cutting… and the mess!

But don’t let that stop you! Make this easy on yourself. Make extra.

Store and freeze. Just remember to pull it out and drink it!