The Greenwood Kitchen & Bakeshop

Change...

2011-02-25T18:54:00.000-05:00

... is in the air. And I don't just mean the weather.

It's been a long time coming and has weighed on my heart over the last few weeks. I have not posted lately because frankly I feel as though this blog hasn't changed and grown with me. I still feel torn. However, I know what direction I have been headed and I'm ready for this change and the chance to take on a new challenge. A new blank canvas with which to express myself.

This blog began well before my husband and I began The Greenwood Kitchen. Well before I began the email sign up. Well before I began marketing my snacks to local stores and through local markets. When I began this blog I thought it would be an amazing way for me to express myself and my kitchen adventures as a celiac'er. With the hopes that by sharing a part of me with others, a blogger relationship would form. Not so. Instead, after 3 years of putting time, love, and creativity into this blog I feel drained.

You see, everything feels one-sided. Like I'm talking to myself. Like I've been opening a door with each blog post filled with excitement and anticipation, only to find an empty room on the other side... with no one listening. After 3 years, this isn't what I expected.

I blame no one but myself. The one thing I've always hated in life are labels. When we label ourselves or our lives we leave very little room to grow and explore. Sometime over the course of last years market season I began to feel as though our business labeled Kyle and I as people. Vegetarian. Raw. Vegan. Celiac'er. Labels make me cringe. Months ago we threw off all labels. We are growing and changing and we are happy about this. Yes, I still have Celiac and No I can't ignore that. However, having Celiac doesn't define who I am as a person. As owners of a raw vegan food business, Kyle and I have decided to not allow the business to define us, make us who we are, or dictate how we eat. We are not raw foodists. We are not vegans. That doesn't mean we can't enjoy raw and vegan foods. It just means we are open to eating anything we feel is real, nourishing and whole food without labeling our eating patterns.

As changes take place within our kitchen and on our plate I feel as though this blog has such a label attached to it that I have to let it go. It can't change along with us. I feel like this blog stopped belonging to me and started belonging to the business as soon as The Greenwood kitchen took form. We feel blessed to have the business in our lives and will forever keep with us all the ups and downs we faced and continue to embrace. However, we as people want to break free a bit and embrace a personal life free of labels.

For those silent readers and treasured customers of The Greenwood Kitchen...please accept a big hug and thanks for being supporters of us and our business. Rest assured that Kyle and I will always live, breathe, and consume consciously and with gratitude.

V-Day

2011-02-07T08:01:00.001-05:00

It always creeps up on us...Valentine's Day. I'm never ready for it.

Last year we chocolate dipped our Raspberry Cream Macaroons and while we may not be offering them already dipped this year, that shouldn't stop anyone from doing some dipping themselves.

Above is a photo of Orange Ginger, Raspberry Cream, and Lemon Poppyseed all dipped in dark chocolate. These yummy flavors may not be available much longer...so pick up a bag at Martindale's, Swarthmore Co-op, or Essene Market and be sure to get your little ones involved in dipping them for all the sweethearts in your life!

Homemade Vegetable Boullion

2011-01-30T17:49:00.000-05:00

I can't believe all this snow!! What happened to a 'mild' winter? Whew.

When we have winters like this, I tend to have a big pot of soup or stew always on hand. I go through boullion cubes like crazy!

A little more than a year ago I spotted a recipe for homemade boullion and jotted it down...then forgot about it. Before I knew it, we were suffering through our first heat wave in early May. Then last week I rediscovered the recipe! To me, thats like finding 20 bucks in a jacket you haven't worn since last season :)

So here's the recipe...I hope you give it a shot if your into homemade soup. I filled a little jar for the fridge and froze the remainder in a large container. The salt will keep it from becoming one big rock in the freezer, so you will still be able to scoop out what you need. You will need a kitchen scale, as this recipe is best followed using ounces.

Vegetable Boullion

5 ounces leeks sliced
7 ounces fennel bulb chopped
7 ounces carrot chopped
5 ounces celery
2 ounces sun-dried tomatoes
3.5 ounces shallots
3 medium garlic cloves
9 ounces fine grain sea salt
1.5 ounces fresh parsley, loosely chopped
1.5 ounces fresh cilantro, loosely chopped

Wash, chop, and weigh your vegetables. In batches, puree the vegetables in a food processor. Combine everything in a large bowl and mix in the sea salt, which will act as a natural preservative and keep the mixture loose. Store some in the fridge and the remainder in the freezer as this makes an extremely large amount of boullion. To start, use 1 tsp. of boullion for every 1 cup of water and do not add salt to your soup or stew until your recipe is complete because the boullion will add plenty of seasoning...you can always add more if needed, but can never take it away! Enjoy.

recipe adapted from 101cookbooks and The River Cottage Preserves Handbook by Pam Corbin

Ireland winter of 2010

2011-01-16T19:58:00.002-05:00

A traditional Irish cottage w/ thatched roof.

I love this photo! This is how I always envisioned Ireland.

The Ha' Penny Bridge, so named because at

one time the fee to cross was half a penny.

I captured this photo of a horse alongside the road heading to Galway.

It seemed intrigued by my camera's noises.

This was the view all across the countryside...sheep everywhere!

The most famous bar in Dublin: Doheny & Nesbitt.

The friendly bartender was kind enough to take our photo behind the bar.

A gorgeous clear night in Kinsale, Co. Cork.

The Cliffs of Moher, a most breathtaking view.

Guinness and Ireland go hand in hand...unless you have coeliac!

Thankfully, Bulmers is just as popular. (gluten free hard cider)

Galway Bay. We spent two days in Galway as it's the third largest city in Ireland, and as we drove into town a Christmas fair was taking place.

Dingle Peninsula: curvy roads, wandering sheep,

& waves crashing against the cliffs.

Kinsale...a food mecca!

As you can see, I had a very difficult time picking which photos to share as I came home with 336 photos on my camera alone! I chose this mix of photos because they are my favorite and show a nice overview of each place we visited and what we saw along the way.

I do have some information if you ever plan to travel to Ireland...

Check out Coeliac Society of Ireland , which offers a list of coeliac friendly places to eat, broken down by County.

Here are a few of my favorite places to eat in Ireland:

The Farm

Lemon

Beshoffs

Cornucopia

Busker Brownes

Fishy Fishy Cafe

Anyone interested in traveling to Ireland I would suggest:

Frommer's Ireland Day by Day

Rick Steves' Europe: Ireland

New Year's Slurpy Soup

2011-01-11T19:26:00.001-05:00

Well, I'm sorry to say that it's been a little more than a month since my last blog and a lot has happened. Some of our close friends and family know that we embarked on a trip to Ireland mid December, which I do plan to recap for you over the next few weeks. I wasn't as quick to share our experiences upon our return as it was so close to the holidays and Kyle and I both battled what I can only call a superbug fueled by extreme jetlag...it lasted 11 days.

Nonetheless, I would not trade my time in Ireland for anything as it was magical, tasteful, and educational all wrapped into one. I only wish our departure had gone a bit smoother...I mean really, who wants to end a glorious trip stuck in an airport for two days??

I wanted to share a recipe that I feel helped my body recoup when we were on the mend last week. I plan to make a double batch next time.

4 oz. frozen spinach

1 box spaghetti (I used GF spaghetti)

4 1/2c. veggie broth

3 cups of beans (I used a mix of garbanzo, cannellini, and borlotti)

3 Tbs. olive oil or vegan margarine

1 onion, diced

3 tsp. red curry paste

1/2 tsp. ground tumeric

1 tsp. cumin

1/4 tsp. black pepper

3 tsp. sea salt

3 gloves crushed garlic

Toppings:

toasted croutons (in photo: homemade from stale GF bread)

plain yogurt mixed with 1/2 tsp. each: dried parsley, dried mint, garlic salt

Splash of lime juice

Soak your beans overnight to get rid of the starch. Rinse them well before cooking them on your stovetop for about 2 hours or until slightly soft, but still keeping form. Cook the pasta according to the directions and drain well.

In a large stir-fry pan, brown the onion and garlic in the olive oil. Add all the spices listed above, which will turn the dish a beautiful golden color. Add the cooked beans and toss together for a minute over low-medium heat before adding the veggie broth. I would suggest using veggie broth and not just water for the added flavor. Turn the heat off and add the pasta last. Sprinkle with a bit more sea salt to enhance the flavor of the spices if needed. Scoop into a bowl and top with croutons, a dollop of spiced yogurt to tame the heat, and a splash of lime juice. Serve with a fork and spoon. This tasty dish lasted quite a few days and the flavor grew deeper with each day. I highly recommend giving this one a try!

* recipe adapted from 101 Cookbooks, who adapted it from Greg and Lucy Malouf

Part II: The Oregon Coast

2010-12-04T19:14:00.002-05:00

The Oregon Coast was like nothing I have ever seen...mountains towering above sea water was something new for me. The scenery was just beautiful.

We rented a car and began our coastal experience in the town of Astoria, my favorite of all the towns we visited along Highway 101.

We stayed the night in the old, charmingly restored Commodore Hotel.

The night we arrived it was pouring down rain, and a sweet librarian directed us to the best place to stay warm and grab a bite to eat. The Bridgewater Bistro had the most amazing gluten free menu and I can imagine a glorious view of the bay on a clear day. The next morning we were greeted with beautiful blue skies, so we headed up, up, and furthur up to the Astoria Column before heading furthur down the coast. A quick note...The Blue Scorcher Bakery and Cafe makes the most amazing raw vegan chocolates...and the Astoria Co-op is a tranquil little place to grab a quick lunch.

We made occasional stops along Highway 101 to soak up the view and check out the towns of Cannon Beach, Manzanita and Newport. All places I would have loved to explore more, given the time. We stopped over in Florence to visit the Sea Lions then had some great gluten free food at Nature's Corner Cafe. Overall, we were very pleased with the great weather, friendly people and accommodations made for my food allergy.

Part I : Portland, Oregon

2010-11-26T15:08:00.001-05:00

We had an amazing time in Oregon this November, and I hope this blog acts like a guide if you ever decide to visit Portland. We have so many photos that it is very difficult to decide which ones to share with you!

We averaged 3 coffees each per day, just to provide you with the BEST places to catch a cup of joe...our favorite places were Stumptown Coffee , Coffeehouse Northwest , Coffee Plant (offers gluten free baked goods) and Barista.

Food in general seems to be Portland's specialty. I was not once deprived due to my allergy...check out some of our favorite places: Iorio Restaurant (fresh made gluten free pasta), Hawthorne Fish House (nearly the entire menu is gluten free!) , Chez Machin (gluten free crepes) , Pastini Pastaria (gluten free Tiramisu) , Pizzicato (amazing gluten free pizza) , Deschutes Brewery (I had my first gluten free beer made from Sorghum) , Cacao (a very cool chocolate shop!).

Portland is home to the largest farmer's market in the country, open 11 months out of the year, I give these vendors credit! It took us a little over two hours to make our way through the maze of vendors. Some booths that caught our interest: Wandering Aengus , Jacobs Creamery (handcrafted artisian cheeses) , Boyco Foods (offered organic raw honey from various regions in Oregon) , Petunia's Pies and Pastries (gluten free and vegan!) , Oregon Kombucha , New Cascadia Traditional .

We stumbled upon the coolest thing taking place in Southwest Portland one afternoon...a live etsy.com is the best way to describe it. If you are an etsy fan, you can understand my excitement! Little Winter, A Handmade Market was a gathering place for local artistic producers to show and sell what they craft. We wandered around, made some friends, and had a wonderful time admiring others passions. Check it out: Sulu-Design , Secret Pocket , My house Party , Twigs and Honey , The Herb Shoppe .

The Rose Gardens in Portland should not be missed...The Japanese Garden and Pittock Mansion are two attractions that offer some amazing views and a great dose of history. Two visits to Powell's Books, the nation's largest independently owned book store, didn't do it justice...I could have spent an entire week perusing my favorite authors! We thoroughly enjoyed our stay, and if you ever get the chance to visit Portland check out the Ace Hotel and Hotel Modera for affordable lodging.

Roasted Pumpkin Scones

2010-11-17T21:59:00.000-05:00

I had the opportunity to sneak away with my husband to Portland Oregon. It's absolutely gorgeous this time of year on the west coast, and I have every intention of sharing some photos, food, and lodging if you ever decided to visit yourself...and I suggest you do! It may take me a bit of time to gather my notes, organize my photos...oh and yes, unpack.
So, over the next few weeks be prepared for a few blogs revolving around Oregon...until then, here's a savory scone recipe that I whipped up last night to go along with some chili we had froze before leaving. Trust me, chili is ten times better after it's frozen, then defrosted and warmed up. The flavor is enhanced and it's so worth the wait. The scones were just a bonus!

Roasted Pumpkin Scones

1c. Bob's Red Mill Gluten Free All Purpose
1/4c. Buckwheat Flour
1/4c. Brown Rice Flour
4 Tbs. chopped chives
2 tsp. baking soda
2 tsp. baking powder
1 tsp. xanthan gum
1 tsp. sea salt
1/2 tsp. nutmeg
1/2c. cubed cheese (I used Wisconsin Raw Milk Cheese)
1 Tbs. honey
1 egg
1/2c. sour cream
1/2c. rice milk
1/2c. coconut oil
1/2c. Pumpkin (remove skin, chop up, lightly oil and season with sea salt, roast at 400 degrees, then gently mash with a fork)
1/2c. hot water

Preheat oven to 350. Comine dry ingredients in a large bowl and set aside. In a stand mixer combine milk, egg, sour cream, honey, coconut oil, and hot water. Gently add the dry ingredients to the mixer while on low speed. Once well mixed, fold the roasted pumpkin and cubed cheese into the batter with a large spatula. Oil a scone pan and pour the batter in 3/4 full, leaving room for the dough to rise a bit without spilling over. Place the pan in the oven, and place a baking sheet on the rack below just incase the batter does spill over...you will have less to clean up! Bake for 30-35 minutes, checking the center with a toothpick for a nice crumb. Remove and cover with a towel. Allow to cool for about 30 minutes before running a knife along the edges to free the scones from the pan. Enjoy with a bowl of Veg chili!

Fall Salad

2010-11-01T16:49:00.002-04:00

This past Saturday was the last Lansdowne Market until the November 20th bonus market. For the 2 week break I certainly stocked up on some staples....

This is a simple salad with some steamed rice and carmelized onions folded into a mixed greens from Turning Roots Farm and broiled winter squash from Fruitwood Farms. These two have been my favorite stands to visit each Saturday, along with Natural Meadows where I get my pasture raised eggs.

My husband and I have thoroughly enjoyed participating in the Lansdowne Farmer's Market and would encourage you to come on out for the final market November 20th. For all those who visited our table this past season ...it was a pleasure, thank you for your support!

Our snack line will continue to be available through our etsy shop and local stores such as Martindale's, Swarthmore Co-op, and Kimberton Whole Foods stores.

We hope to see you November 20th!

The History of Quinoa

2010-10-25T13:11:00.000-04:00

hello all

I'm feeling 100% again and back in the kitchen. It's been awhile since I shared a sweet dish, plus I was in the mood for a good fig newton over the weekend.

I've been wanting to talk about Quinoa for awhile now, so I combined my need for something sweet and the nutrition found in Quinoa flour to produce fig bars....just so I could post about it. Only problem is...I think they look ugly. At first I thought it was the angle of my camera...I tried a dozen different directions, lighting, positioning all to no avail. So yeah, while the fig bars may look dark, dry, and ominous...I assure you they are not. What they lack in eye candy they make up for in flavor. Read on for the recipe...

The History of Quinoa:

Quinoa is a nutritionally dense gluten free "grain" found in the mountainous regions of Peru and Bolivia, and first cultivated by the Incans who claimed it to be a sacred food and called it "the mother grain" or "la chisiya mama".* The Incans depended on this grains for stamina and strength and it's ability to grow in harsh climates, thanks to a bitter coating called Saponin, which protects the grain while it grows. When the Spanish invaded the Incan territory, the grain was hidden in the hilldsides, as the Spanish noticed the potential of the grain and forbide it's production in order to weaken the Incan warriors. However, this superfood adapted to the terrible growing conditions along the hillsides and continued to flourish.

Today, Quinoa is widely cultivated around the world and available as the whole "grain", flour, flakes, and sprouts. I say "grain" because Quinoa really isn't a grain but instead the fruit of a broadleaf plant in the same family as spinach and beets.* The seed comes in a variety of colors: red, black, white and golden....and each color seeds lends the same health benefits: high in protein, fiber, and all essential amino acids. Quinoa is rich in Vitamin E and the B vitamins, plus it's higher in iron and calcium than any other grain.

Kitchen Essentials and Quinoa:

Because of the above mentioned protective coating called Saponin, Quinoa should be rinsed before cooking. I like to soak whole Quinoa overnight, then rinse it well before preparing it for consumption. Washing thoroughly will rid the "grain" of it's bitter taste and release the natural nutty flavor instead. Quinoa may look pricey for the amount given, but remember that quinoa cooks up to about 3 or more times it's volume and provides more nutritional value per cup than rice, pasta, or meat. * Quinoa cooks up rather fast...1 cup of quinoa and 2 cups of water (yields 3 cups) ...bring to a boil, then cover and reduce to a simmer for 10 minutes...just fluff with a fork like rice. This will provide a soft texture to be tossed with veggies and sauces. If you are looking for a nice crunch to top on your salads, allow the quinoa to simmer for only 5-7 minutes.

Quinoa Flakes can be found at most health food stores...they cook up just like oatmeal and make a great substitute on Oatmeal raisin cookies. Quinoa flakes are great as baby food too, because Quinoa contains the amino acide Histadine which aids in human development.

Quinoa flour is light in color, nutty and slightly bitter so best paired with other flours.

Fig Bars:

2 1/4 c. chopped figs

1c. spiced rum or water

1c. quinoa flour

1c. buckwheat flour

1 3/4c. oats ( pulsed a few times in the food processor...but not into a flour)

3/4c. organic brown sugar or Sucanat

1/2c. vegan butter

3/4c. organic palm oil

1/2 tsp. sea salt

Preheat oven to 375 degrees. Grease a 9" baking pan.

In a medium saucepan, combine the figs and rum or water. Boil over medium heat until the figs soften, then using a hand mixer, pulse the figs to form a soft puree.

Combine all dry ingredients in a large bowl. Allow the butter and oil to soften a bit, then work it into the dry ingredients using your hands, until a moist crumb forms. Press half of the crumb mix into the greased dish. Spread the fig puree over the crumb base. Top the fig puree with the remaining crumb mix and gently pat it down evenly.

Bake on the center rack for 20-25 minutes. Allow it to cool before cutting into squares.

These have a nice crumb so serve with a fork. They keep fresh covered for 1 week.

* information pulled from Wikepedia and Quinoa 365 by Patricia Green & Carolyn Hemming

Miso Soup

2010-10-13T17:10:00.000-04:00

Aside from copious amounts of gingerale, this is the only thing I have been able to keep down the last few days....

I'll spare you the details of my week thus far and share with you instead this easy, comforting recipe for miso soup. It may not be as jazzed up as some past recipes...you'll have to forgive my total lack of taste right now, and just add in whatever you feel is missing when making this for yourself.

Miso Soup:

5 cups of water, boiling

1-2 vegetable bouillons

1 1/2 Tbs. red miso

1/2c. wakame seaweed, cut up into fine pieces

2 Tbs. chives

1 medium potato, diced fine

2 cups baby spinach, chopped

1/4 cup cooked brown rice

dash of sea salt to taste

Boil the water and add the bouillon, allowing it to break down before adding anything else. Toss in the potato, rice, spinach, and wakame and cook for about 10 minutes. It shouldn't take long since everything is finely diced. Spoon 1/4c. of broth into a seperate bowl and add the miso. Whisk it good before adding it all back to the pot of broth, turning off the heat and allowing everything to sit so the flavors mix. Toss in the chives and a dash of sea salt and serve warm.

October=Pumpkin

2010-10-05T19:21:00.001-04:00

So if you purchased Pumpkin Spice bread at our farmer's market stand this past Saturday ya'll know by now why it was on sale...they sank. So did my heart when I pulled them from the oven. Still, very tasty...but a sore sight to be seen! Plus, who wants to eat bread with a fork? It was rather comical thanks to my husband's good humor...however, I promised myself not to allow a repeat of the same for this Saturday's market. Hence, my determination to revise my once loved recipe last night...and I must say, I'm very pleased with the results.

So in my opinion where there is one mini disaster, there are two more to follow. I had a beautiful photo of a pasta dish with cottage cheese, balsamic vinegar, Garlic Spinach Chips crushed up...oh it was soo good. I really wanted to share the photo...and was going to until I realized my husband accidentally deleated it. Mini disaster number 2. So I got home from work today with every intention of recreating the dish to take photos and share it tonight...until I walked in the back door to my entire kitchen sink disassembled due to a leak. About five hours later, I realized there would be no recreating of any dish tonight. Mini disaster number 3.

So, you will have to forgive the lack of photo...I still plan on sharing the recipe though because it really is one of those dishes you can throw together throughout the week...without compromising nutrition and taste.

Garlic Spinach Chip Pasta

1 box 10 oz. pasta, any shape but spaghetti

1 bag of Garlic Spinach Chips

20 oz. crushed canned tomato

1/4c. chopped onion

2 Tbs. balsamic vinegar

8 oz. organic cottage cheese

(just omit if your vegan)

2 tsp. sea salt

1 tsp. paprika

2 cloves of garlic, crushed

Cook the pasta according to the box directions. Place the crushed tomato, balsamic vinegar, garlic, onion, and spiced in a medium saucepan over low-medium heat and allow the sauce to simmer. Pull out the cottage cheese and bring it to room temp. before using. Drain the pasta, add the sauce, crush the bag of Spinach Chips into the pasta dish, them fold in the cottage cheese (if using). Season with a dash more sea salt if needed. Enjoy! ..this dish took me about 20 minutes to throw together so give it a shot this week.

What can I say...it's a work in progress

2010-09-27T19:15:00.000-04:00

...I'm talking about gluten free baking and the such. It is always a work in progress. Coming up with flour to xanthan gum ratios and how to substitute guar gum...getting a good bread to rise...proofing your yeast. Thats why I'm about to share a few photos of a recipe I've been working on that isn't quite ready to post...I hope you'll understand.

This is Chocolate Babka. The process takes 2 days, beginning with a sponge of yeast, sweentener, milk, and a portion of mixed flours that form a sticky batter and gives the yeast a head start in rising. Hours later I add in a list of other important ingredients and again allow the dough to rise...almost creating a sourdough Challah. Challah is the base of the Babka. This Eastern European yeasted coffee cake is then combined with chunks of rick, dark chocolate, nuts, and dark sugar before being rolled into a tight log, sliced, and baked until golden.
Now, various neighbors and friends had the chance to taste my first attempts with a drizzle of vanilla cream ....everyone raved. I, on the other hand was striving for an airy, lighter version of what actually came out of my oven.
So, I plan to revisit my notes and this whole recipe once the market season ends and I have a bit more free time on my hands...because I would LOVE to pass this gem along to you ...to WOW your future brunch guest. The Chocolate Babka Part II....coming soon.

A bit of summer...a dash of fall

2010-09-15T20:11:00.000-04:00

I have found the perfect gluten free pasta. It doesn't fall apart, it doesn't clump and stick together, it doesn't taste chewy and heavy.

Check out the company's product line of supergrain gluten free pasta made from organic quinoa and corn flours.

I thought up this recipe as I was driving home from work today....I think it's the prefect mix of late summer and early fall. The last bit of corn and the first taste of butternut squash mix beautifully in a light sour cream and pepper sauce. As you will see there is quite a bit of flavor going on in this recipe...if you want to subsitute, don't be shy. I used some of my favorite fall seasonings to throw emphasis on the butternut.

Corn and butternut Pasta

1 large butternut squash

1 8oz. box Rotelle pasta

1 medium onion

1/2c. fresh corn

2 small green banana peppers

2 Tbs. coconut oil

1/2c. organic sour cream

2 cloves of garlic

handful of chopped chives

1 tsp. black pepper

1 tsp. sea salt

1 tsp. chat masala

1/2 tsp. nutmeg

Pea shoots, optional

Begin by boiling water and cooking the pasta according to the directions on the box. With the supergrain gluten free pasta, it is very important to not overcook the pasta and to stir every so often to prevent clumping. Preheat the oven to 400 degrees, and bake the butternut squash (keep it whole) for about 35-40 minutes, depending on the size. Place it on a baking sheet to catch it's juices as it bakes.

Saute the chopped onion and peppers in the coconut oil over light heat. Once softened, add the corn and spices. Give the corn about 8 minutes before turning off the heat and adding the garlic, sour cream, and chives.

Drain the pasta, saving 1/4c. cooking water. Add the pasta and the reserved water to the creamy vegetables, and gently fold together.

Pull out the butternut squash, slice it down the center, and allow it to cool for about 10 minutes so it's easier to handle. Once cool, scoop out the seeds and peel away the skins then chop it up and fold into the pasta and vegetables. Taste, and season with a bit more salt and pepper if needed.

Plate the pasta, and garnish with a few pea shoots or whatever sprouts you have on hand...and maybe a dash of your favorite hard cheese. Enjoy!

September 11th Market

2010-09-09T19:56:00.000-04:00

Just thought I'd tease everyone with shots of what we sold at the market last

Saturday...

Muffins, scones, and puffs were plentiful....with much of the same appearing this Saturday, September 11th.

I don't have a complete list, but I can tell you our crisps will be on sale once again, we will have chocolate chip cookie sandwiches, and the Blueberry Swirl Bread will be giving us one last farewell of summer.

Once again September 11th is on us. Most people, if asked, can remember what they were doing when they heard the terrible news of the Twin Towers attack. If asked, most people can also rattle off names of loved ones who are serving our country as we speak. It's a tough thing to swallow, but I honestly didn't think this blog post would be complete without touching on the topic as our next market happens to fall on September 11th.

So, on Saturday morning, whether I personally know you and your loved ones or not, I will be saying a prayer for you....because I'm sure that everyone in this country was affected one way or another by 9/11.

God Bless.

Summer Millet Salad with Queso Blanco

2010-08-31T18:53:00.000-04:00

I have this crazy feeling that most people are out and about enjoying the last few weeks of summer... atleast thats what I've been trying to do. Most of our meals over the last few nights have been quick, thrown together veggies and beans or grains that I've had stored away in the freezer.

Just a few nights ago a version of this gorgeous summer salad was passed across the fence, from the hands of my neighbor, into mine. The original was a wheat berry salad that I altered using whole millet, so I too could enjoy the burst of summer flavor and tangy dressing laced throughout.

My neighbors recipe contained grilled corn and chopped parsley, and this version includes diced avacado and torn basil leaves. Choose whichever combo suites you or give both a try. Next time around I'll be sure to whip up some queso blanco to dice up and replace the avacado.

Queso Blanco is white cheese. It is mild, tender and yielding while still holding up well in a salad like this. If you don't have time for cheese making or just have no desire, a good feta or semi hard goat cheese would be good.

I would urge you to atleast give cheese making a try...it's fun and you will impress yourself with such talent, I promise.

Summer Millet Salad

1c. whole millet, rinsed

2c. water

1 large tomato

1/2 purple onion

1 small lemon cucumber

1/2 avacado

1/4c. basil

2 Tbs. chives

1/4c. olive oil

1 lemon, juiced

sea salt and black pepper to taste

Combine 2c. water with 1c. millet in a medium saucepan and place over low-medium heat. It takes about 15-20 minutes for the millet to absorb the water and begin to bubble. Reduce the heat to low and gently fluff with a fork, tasting a bit as you go. Do not over cook millet or it will turn to mush. You want it to keep texture but at the same time soften.

While that is cooking, begin finely dicing the tomato, onion, cucumber, basil and chives. Gently fold the veggies and herbs into the millet adding the 1/4c. olive oil as you go to coat the millet and keep it from clumping. Lastly, finely dice the avacado and toss with the juice of 1 lemon before adding it to the salad, juice and all. Season with salt and pepper and chill before serving.

Queso Blanco

(makes 6-8 oz. of cheese, takes 4 hours)

8 c. whole raw milk

1/4c. apple cider vinegar

1 tsp. kosher salt

Heat the milk over medium heat for 20-25 minutes, stirring every 2 or 3 minutes to evenly spread the heat. Using a kitchen thermometer, watch for the temp. to reach 185-190 degrees. then slowly add the apple cider vinegar and slowly stir. Turn off the heat and let the milk sit 10 minutes undisturbed while it curds and seperates from the whey. Gently scoop the curds into a fine mesh sieve, discarding the whey, and allowing excess to drip away. gently toss with curds with salt. Place the curds in the center of a clean, thin dish towel and gather all the edges together and gently squeeze to release even more moisture. Tie the towel edges together with a rubber band then hang the curds (by part of the rubber band) from a kitchen cabinet handle. Place a bowl below to catch any dripping. Allow the curds to hang for 30 minutes.

Meanwhile, make a cheese press:

* take a 28 ounce metal can and remove the top and bottom of the can with a can opener

* Clean all parts thoroughly in soapy water before using

* Lay a clean kitchen towel over a cutting board and place the can on top of the bottom lid

* Press the cheese curds into the can and create a flat surface using your fingers

* Lay the top of the can on top of the curds and place a weight on the top of the can (I filled a thin glass jar with water)

* Allow the cheese to compress for 3 hours

* To remove the press, take off the weight and push down on the top lid while lifting the can up, leaving a sandwich of cheese between the top and bottom of the can. Gently remove both ends, and store the cheese wrapped in wax paper, for up to 1 week in the refrigerator.

Enjoy!

Pizza, Pizza!

2010-08-16T14:37:00.001-04:00

WOW...it's been a bit longer than I had hoped between blogs. We spent most of last week dealing with a major computer crash and doing our best not to pull out too much hair.

As most of our regular market customers know, weekend weather here in Lansdowne has been amazing the last few weeks. Sunny skies, low humidity, a light breeze tunneling throughout the market...very inviting if you ask me.

A few weeks back we offered premade pizza crust, and I couldn't resist but to keep one for myself. So later that night, we made copious amounts of pesto using fresh basil from our garden, cashews and organic parmesan cheese...topped the pizza with slices of tomato and baked it at 400 degrees for 8 minutes.

Needless to say, we ate the whole thing in one night.

Don't be afraid to experiment and swap out pine nuts for cashews. The flavor is still great and the texture soft...

Pesto

1 1/2c. cheese

1 c. cashews

3/4c. basil

1/4c. olive oil

1 tsp. sea salt

2 cloves of garlic

Blend everything in a high speed blender or food processor until well combined. I like to use a thicker version (above) for pizza, but for pasta, thin this out with 2-4 Tbs. of water until the desired consistency is achieved.

August...

2010-08-02T17:58:00.000-04:00

Photo: Peach Tart...at the market this coming Saturday

I can not believe it's already August. I want to share my summer "to-do" list. Trust me, it isn't a list of things I need to do, as in chores. It's more of a list of things I really want to do during summer for enjoyment purposes. Surprisingly, I feel as though I've accomplished quite a bit from my list, and with about 2 more months of warm weather ahead of me...my hopes are to repeat some of my favorite things to do! So here it goes...

* cook out with friends

* spend some swim time with family

* can garden cucumbers and radishes

* learn how to make my own cheese

*eat copious amounts of watermelon and fresh corn

* have a yard sale

* read as many books as possible with whatever free time I have

*Take a day and go to the beach

* Make lots and lots of coconut ice cream

* roast LARGE sums of tomatoes

* go for long walks with my husband, camera in hand

* spend the afternoon in Borders...perusing through books

* Shop at local farmer's markets (this shouldn't be hard, huh)

* drink lots of chilled tea and iced coffee when the desire strikes

I'm sure I'm missing something, but that's the joy of list making...

you can always add on later!

The Foot...

2010-07-28T21:27:00.000-04:00

Weird picture, I know. Some who interact with me on a daily/weekly basis may know already. I fractured my foot. It's been hurting for a year. Some of you may be thinking...what the heck took you so long to take care of it? I really don't know. It just got pushed aside as other things seemed more important, until one day....I couldn't walk. I literally had shooting pain with each step. So now I'm in a boot. It's been 5 weeks now, with 2 more to go. Above is my nightly ritual : the ice bath. It actually feels amazing as I'm sitting in the midst of our 6th heat wave. It would be good to mention here, I do not recommend injuring your foot during the hottest, most humid summer EVER as a fracture tends to swell in humidity.

So what am I taking from all this? Well, it has caused me to slow down...literally. Sometimes things happen in life for a reason, so we look around and realize we need to enjoy the moment no matter how difficult it may be at that time. That's what I'm doing.

While I'm on the mend I have had to find other ways of relaxing...why? because a favorite way of de-stressing for me is jogging or yoga, neither of which I can do right now. So I have resorted to reading and journaling mainly recipes and idea, go figure...all of which I can do while sitting with my foot in ice water.

Why am I sharing all this? I really don't know. This blog was created because of my love of experimenting in the kitchen, well before we began The Greenwood Kitchen and attached the two. Lately though, I've realized that sharing a bit more about our life, our business, our hope and dreams, ups and downs might just inspire and at the same time give relief to our readers. Atleast this is what happens for me while reading up on some of my favorite blogs...

Have a peaceful week!

Jaynel

The History of Millet...

2010-07-27T18:55:00.001-04:00

This past weekend we offered Stuffed Peppers with Millet and Mixed Veggies and had many people going, Huh?...What's millet?

So I thought now would be a great time to offer up some cool facts concerning this uncommon small seeded cereal grain.

This grain dates back 10,000 years to Eastern Asia, namely Northern China and Korea where it was cultivated more widely than rice. This surprised me, as everyone associates rice with Asian cuisine, but millet?

Just imagine a team of archeologists finding well preserved pottery and stone tools during their latest excavation only to realize evidence pointing to an ancient crop such as millet, instead of rice. Well, that's just what happened. On one such excavation, evidence showed that this very important crop dated back to 6500 BC throughout Korea and eventually made it's way to China. Millet is a sturdy grain able to withstand drought and therefore aided in it's spread. Roughly 10 different varieties of millet exist, and distant relatives include sorghum and teff.

Millet has a musky, somewhat nutty flavor and in some countries, like Russia or Germany, is eaten as a sweet food mixed with sugar. In China, millet is tossed with vegetables or meats.

I personally enjoy millet both ways, but today I'll share with you my recipe for...

Millet Stuffed Peppers

1c. millet grain

1 3/4c. water

1c. rice wine

1 yellow summer squash, chopped

1 medium onion, chopped

2 cloves of garlic

5 small baby red beets

1/4c vegan or regular butter

1 Tbs. olive oil

8-10 banana peppers

Begin by simmering the onion and garlic in the olive oil over low-medium heat. Add the summer squash and allow it to soften before adding the 1 cup of millet.

Toss the vegetables with the millet to coat in oil and allow the millet to toast for about 1 minute. Add 1 3/4c water and 1c. rice wine. Cover the pan and allow the millet to simmer over medium heat for about 20 minutes or until all the liquid is absorbed. Stir gently, and test to see that the grain is softened. If not, add 2 Tbs. of water and continue to cook until the grain is soft. Fold the butter into the mixture to create a creamy texture. Pour the mix into a large bowl and allow it to rest. Meanwhile, chop the beets and crisp them in the pan with whatever oil is still left in the pan. This should take about 6-10 minutes, depending on how small you chop the beets.

Gently fold the beets into the millet and vegetable mix, but do not over stir (the beets will dye your entire entree pink). Cut all the banana peppers in half and clean out the insides, then stuff them with the millet and vegetable mix. Place on a baking pan and bake at 350 degrees for about 15-20 minutes. Watch to see that the peppers begin to wrinkle and soften as a sign that they are done and ready to be eaten. Leftover peppers are great cold the next day for lunch.

Berries & Cream

2010-07-14T22:04:00.002-04:00

So a few days ago, trapped in the midst of heat wave number 5, I was craving something sweet. But I only had a container of cream and a few handfuls of berries, so this is what I did with it. Whipped cream is the easiest thing to create and requires no heat...a huge bonus when you're engulfed in humidity day and night.

In a food processor on high speed, whip an 8 oz. container of organic cream until peaks form. If you want your cream a bit sweet, add 1/4c. organic evaporated cane sugar or date sugar. Do not add agave, as it will not dissolve into the cream...it sort of turns to a syrup...not cool.

While we're on the topic of agave...check out this blog that touches on the controversial topic of agave. The jist of it is: a couple of months back a few note-worthy names came out saying that agave is no better than high fructose corn syrup. My opinion is this: not all agave is created equal. I personally only buy Wholesome Sweeteners' organic raw blue agave...I trust this brand and I stand behind the facts: Agave is a low glycemic index sweetener that I like to use as a replacement for table sugar. I think it's a great substitute, but like all things, moderation is best. We do use agave nectar in our products and will continue to use agave nectar in our products as I do not believe agave to be as processed or as damaging to the body as HFCS.

That being said, there are some other great sweeteners on the market. However, they are a bit more expensive and some of them are difficult to find still. They are coconut nectar, maple syrup, date sugar, yacon syrup, honey, etc. I did recently see a link for a syrup-type recipe made up of pureed dates, bananas, and water. Eventually I plan to test it out in some recipes and let you all know how it works...because I do understand that some of us may be trying to cut out concentrated sweeteners and replace them with naturally sweet fruits. Very cool.

All in all, I think everyone should decide for themselves what to eat and what to refrain from eating...as I've always done myself. I do wish that people would be more inquisitive of what is in their foods. It seems lately that anyone and everyone is questioning things that are wholesome and good (like recent events with kombucha), while still eating highly processed foods or sucking down carbonated beverages loaded with chemicals!

Overall, I think the more we talk about food and the more we educate those who wish to learn, the more people will change their diet for the better. So, do the research and decide for yourself what you want to include in your diet. Then YOU can help others understand the benefits of natural foods and how to use them.

July 10th...Come To The Market!

2010-07-08T18:01:00.002-04:00

Okay. Enough with the heat, right? I hear ya. That's why beginning July 10th we will be offering a different cold tea each week at the market to help you stay cool while shopping the stands. You are shopping the stands, right?

It seems to me and my fellow vendors that it's a bit too quiet at this year's farmers markets! I'd like to encourage everyone to come out a few minutes each week to your local farmers market and support the local vendors. I know the sun is especially hot this year, and air-conditioned super markets are just calling your name....just don't complain come December because you didn't make it out to the market...I did warn you to shop local while you can...here's the perfect opportunity to talk directly to the people growing and making your food and support sustainability within your community.

So, along with the introduction of our tea I should also inform everyone that we have expanded the line. Again. This time, prepared vegetarian foods. We have been working hard at bringing together all our wonderful recipes that make your mouths water each week on our blog, and picking two that we will prepare and sell at our Saturday markets.

We know most of you are outdoors enjoying the warm weather by the pool, so we decided to create healthy tasteful meals for you.

This weeks July 10th menu:

Chilled Black Orange Tea

Wheatgrass Shots

Crusty Cannelini Beans with Chard

Summer Italian Quinoa Salad

Triple Corn Bread

Sour Cherry Maple Muffins

"Royal" Banana Bread

Spiced Zucchini Bread

Walut Fig Granola

Nutti Berry Granola

Chocolate Fudge Macaroons

Vanilla Almond Macaroons

Chocolate Almond Crisp

Vanilla Cashew Crisp

Kale Tahini Chips

Cheezie Veggie Crackers

Possibly a few extra surprises thrown in :)

You'll just have to come out EARLY and see what else we have!

And I would come early...especially if your interested in the Banana Bread.

A HUGE thank you to all our diligent customers who come out each week, rain or shine, breezy or humid ! If you didn't get a chance to catch us last Friday night on WHYY, please feel free to see the whole episode online.

Enjoy! See you Saturday at the Lansdowne Market...9-1pm, rain or shine!

(for a list of all our market locations and times please visit our website

http://www.thegreenwoodkitchen.com/ )

Summer Storm of 2010

2010-06-29T18:49:00.004-04:00

So. This past Thursday was pretty brutal for Lansdowne.

I know that some of our local readers know exactly what I'm talking about...for those of you that read and live from a distance, Lansdowne and it's surrounding areas were hit pretty hard with a 20 some minute storm consisting of 70 MPH winds and rather large hail.

Needless to say, most were without power for what could have been the two most humid and uncomfortable nights of sleep I've ever had...but as the pictures will tell you, that wasn't the worse of it for some. Much damage was done and a few injuries along the way, and after viewing the damages I personally feel fortunate to only of had to suffer through the heat a few days.

Of course, Lansdowne doesn't get discouraged...and the market must go on! So, as clean-up was underway we made our way out to the market to offer what little goods we had this week, and pick-up some produce to restock our fridge.

Sour cherries. Mint. Vanilla Bean. Coconut milk. Clear Agave.

Those five above mentioned items went into the coolest, quickest, and creamiest vegan ice cream I've made in quite some time. Give it a go if sour cherries are available next time you stop down at your local market. You will not regret it!

Sour Cherry Ice Cream

1/2 pint sour cherries, pitted

1 can full fat coconut milk

1/2c. clear agave, plus 2 Tbs.

1 vanilla bean, scraped clean

8-10 mint leaves chopped

Combine the coconut milk with clear agave, vanilla bean, and chopped mint. If you can not find clear agave, try light agave so the ice cream stays a bright white color. Place the mix in the freezer for about 1 hour. While that chills, in a saucepan combine the pitted sour cherries and 2 tablespoons of agave and bring to a boil for 20 minutes to soften and sweeten the cherries. Place this mix into the freezer for about 15 minutes. Prepare your ice cream machine according to the manufactures instruction. Pour the coconut mixture into the machine and turn it on. While the mix is churning, spoon in the cherries through the top to form a cherry swirl. Do not add the cherry liquid...use this later to drizzle on top of each scoop served. Garnish with mint. Enjoy!

Stuffed Shells

2010-06-22T20:25:00.001-04:00

SO....it's been a while since my last blog and alot has happened since then.

Let's recap, shall we?

I received a phone call from a gal interested in having me do a gluten free wedding cake. Now I am by no means a pastry chef, and have had no prior experience with making wedding cakes. However, I know the feeling of planning a wedding and having a never ending to-do list, so if I could help this gal out in a small way, I thought...why not?

Friday we had a market at The Radian, and we did a tasting at the market...well, her mom did, and the bride had a chance to taste later that weekend. I just got word that she loved the Maple Cake! And so begins the process of perfecting the actual cake before the big day arrives. Tonight is the first trial run...as I type, my cake is cooling and awaiting its silky white cover of vanilla frosting.

Now from the picture above, you know the following recipe is not for a maple cake with vanilla frosting...but the recipe that follows is equally yummy. Being at The Radian market on Friday gave me the opportunity to hop over to a book sale across the street. I was lucky enough to stumble upon a $3 find called The Vegetarian Bible. This book was filled with inspiring dishes and beautiful photos...which spurred the creation of this dish. I would highly recommend checking out the book.

Stuffed Shells:

1 10oz. container of rice shells, cooked according to the box

1 6 oz. container of ricotta

1 head of baby broccoli, chopped

1 head of swiss chard, chopped

1/2 onion, chopped

1 pint cherry tomatoes

1/4c. chopped basil

4 Tbs. olive oil

4 garlic scapes, chopped

1 tsp. sea salt

Saute the tomatoes, chard, broccoli, and onion with the olive oil in a pan over low heat.

Just allow the vegetables to soften, don't overcook them. In a seperate bowl, whisk the scapes, basil, and sea salt into the ricotta cheese. Stuff each cooked shell with 2 tsp. of the ricotta mix and place in a decorative bowl for serving. Once the vegetables are slightly softened fold them into the mixed shells. Some of the ricotta may fall out, which is okay...I lightly seasoned the finished dish with more sea salt and a sprinkle of olive oil, so my suggestion is to taste as you go and run with your preference. This is a very simple mid-week dish. Also noteworthy, the dish is great the next day for lunch...cold, as the flavor has time to mesh together and the basil really pops!

Spring Frittata

2010-06-13T14:15:00.001-04:00

Since the market season began a few weeks ago I've been getting my eggs from Natural Meadows Farm. They set up shop every Saturday morning across from us at the Lansdowne Farmer's Market, and sell these beautiful unclassified, free range eggs. They are located in Mount Pleasant Mills...a few hours from here, and diligently drive every weekend for the market.

So last week I pulled whatever I had from the fridge for this spring frittata, and this is what I created.

4 large eggs

1/2 large sweet potato

1/2 onion, chopped

1/2 yellow squash, chopped

1 1/2c. rainbow chard, finely chopped

2 Tbs. fresh mint, chopped

coconut oil, for the pan

sea salt and cracked black pepper

Mandoline the sweet potato into very thin discs, then saute them in coconut oil over medium heat. Add chopped onion and squash after 6 minutes and allow everything to cook until soft. Whisk the eggs in a seperate bowl with sea salt, black pepper and chopped mint. Level out the vegetables in the pan before evenly covering them with the egg mixture. Add the chopped rainbow chard to the pan, but do not mix the mixture together, just let the chard sink into the egg mixture by gently shaking the pan to evenly spread the chard around.

Allow the frittata to cook, covered for about 7-10 minutes or until the egg has solidified. Turn your oven broiler to high, and place the pan with the frittata uncovered under the broiler for 2-3 minutes, or until the edges are a little darker and the egg is done. This dish is best served over a small garden salad and this dressing:

1/4c. almond butter

1/4 tsp. red pepper flakes

1/2 lime, juiced

1/4 tsp. garlic powder

2 Tbs. chopped onion

2 tsp. ume plum vinegar

4 Tbs. olive oil

1 tsp. agave

1/2 tsp. sea salt

Add the dressing to a high speed blender, and add water 1 Tbs. at a time to get the blender moving...I used about 4 Tbs. total, but use more if needed, or if you want a thinner dressing.

Strawberry Smoothie

2010-06-02T21:40:00.001-04:00

It's hot out. Very hot. What's better than a cold smoothie on a hot day? This is the perfect drink for this time of year, and not just because the temperature's rising outside. Memorial Day weekend marks the beginning of outdoor gatherings and grillin' and chillin' with loved ones.
Next time you plan a get-together, be sure to serve up this slightly alcoholic strawberry smoothie.
I hope everyone had a fun-filled weekend....this was the start of our outdoor markets, and we enjoyed seeing familiar faces stop by our stand. Here's this weekends list of items we plan to have available:

Oat Sandwich Bread
Strawberry-Rhubarb Tarts
Chocolate Chip Cookies
Oatmeal Raisin Cookies
French Bread
Triple Corn Bread
Strawberry Scones
Spiced Zucchini Bread
Banana Nut Bread
...and an assortment of our raw granolas, macaroons, and crisps!

Get to the markets early this weekend, as last weekend we sold out rather quickly at all locations!
Now, moving onto the recipe...

1 12oz. bag of frozen organic strawberries
1/4c. agave nectar
1c. sake
2 shots Limoncello
1/4 tsp. sea salt
1 lime, juiced

Blend everything in a high speed blender, then serve in chilled glasses. Enjoy!

Montauk NY

2010-05-26T18:08:00.000-04:00

This past weekend we snuck away to LBI for some rest and relaxation before the big market season begins. We had great weather...low crowds...long bike rides...lots of sleep! Everything we could have asked for.

Below is Montauk's lighthouse commissioned by George Washington and the 4th oldest lighthouse in the United States. I thought it looked absolutely gorgeous in the fog ...and although it was an unanticipated 14 mile bike ride to and from to see the view, it was very much rewarding (once I made it over the last steep hill heading back, that is!)

Now, moving onto the food...Joni's is a cozy little place to slurp down a fruit smoothie, enjoy a shot of wheatgrass, or indulge in a Zen Rabbit salad (Amazing!)

Another great find was Naturally Good Cafe, where we had organic hormone-free egg omelet's and fresh squeezed orange juice one morning for breakfast.

Passing through South Hampton on our way to montauk, we stopped in for smoothies at Second Nature Market only to find out they have a shop in East Hampton as well.

Below is an indoor shot of Gin Beach Market, a beautiful shop owned by the most inviting person (ever!) offering healthy snacks and breakfast options...

I was so thrilled to stumble upon this gem of a place, and we had a great conversation about organic local foods with the owner....which led to Quail Hill, an organic and sustainable Farm located in Amagansett which is about 15-20 minutes from Montauk. We had a chance to make a quick visit on our way home, and it's so worth it! This farm is doing some amazing things and it's such an inspiration.

Some other great places worth mentioning if you ever visit Montauk...

668 Gigshack , MTK Cafe , Gosman's and of course, Sunrise Guest House was a quiet and relaxing place to stay...close walking distance to town and across from the beach. Who doesn't like waking up to the sound of the ocean!

Ginger Miso Soba Noodles

2010-05-10T23:08:00.027-04:00

This past weekend was eventful...a huge THANK YOU to WHYY's Friday Arts: Art of Food Producer, Monica and her crew for taking the time to film us. Another huge thank you to Martindale's Natural Foods for having us and the crew. We had a blast doing a demo, and another thank you to our customers and friends who came out to say hello, your presence was a blessing.

Photo courtesy of Katie Valentine...thank you.

As far as I know, the segment will air Friday, July 2nd at 8:30pm on WHYY, Channel 12, so be sure to tune in and learn a bit more about The Greenwood Kitchen...how we started and why, and where you can find us.

I know, this post is filled with interesting information...so lets add to it, shall we?

Outdoor Markets...here we go!

Every other Thursday beginning June 24th, you can find us at Greensgrow Farms outdoor market from 2-7pm at 2501 E. Cumberland St. Philadelphia, PA 19125

In the months of June and July, every Friday you can find us at The Radian... 3925 Walnut St. from 12-2pm. Please come out to support this new market put together by The Food Trust...if all goes well, the market will be continued into the fall!

From May 29th to October 30th, Every Saturday from 9-1pm you can be sure to find us locally at the Lansdowne Farmer's Market 26 N. Lansdowne Ave.

Beginning June 13 we will be attending Devon Whole Foods Sunday outdoor markets until October 17th, from 11-3pm weather permitting.

We are extremely excited about the upcoming market season and can not wait to see everyone out and about shopping locally and in season!

Without furthur delay, the recipe!

So last week, I made a large batch of Ginger Miso dressing...and simultaneously stumbled upon 100% Soba Noodles at Martindales. I have never had Soba Noodles because most are made with Durum (wheat) Flour....but finally I found a brand that offered total Buckwheat. Yay!

Ginger Miso Soba Noodles:

1/2 head of Cauliflower

1 small Yellow Onion

1/2 head of Dandelion

Handful of Green Beans, coarsely chopped

100% Buckwheat Soba Noodles, one bag

Coconut Oil for stir-frying veggies

1 small Delicata Squash

1/2 tsp. Sea Salt

1/2 tsp. Black Pepper

1/4 tsp. Nutmeg

Dressing:

1/4 piece of Ginger

1/2 c. soaked Cashews

3 Tbs. Sake Rice Wine

2 Tbs. Red Miso

1/2-3/4 c. Purified Water

1 Tbs. Parsley

1/2 tsp. Sea Salt

Puree the dressing ingredients in a high powered blender until smooth.

Preheat your oven to 400 degrees, bake the Delicata Squash (skin on) for 15-20 minutes until slightly browned on the skin and soft to the touch.

Chop your veggies and cook softly in a large pan over medium heat and season lightly with salt, pepper, and nutmeg.

Boil 4 cups of water and cook the Soba Noodles according to the package directions.

Once the noodles are al dente, toss them into your pan of veggies and coat with the Miso Ginger dressing, tossing lightly.

Plate the mix and top with slices of baked Delicata Squash.

A Preview Of What's To Come...

2010-05-05T19:05:00.000-04:00

So the past few months I have been working diligently at creating The Greenwood Kitchen's Artisanal Grain Line for our outdoor markets.

We hope to be ready in time for the beginning of the market season, if not soon after. The Artisanal Grain line will include breads, french rolls, bagels, puffs, and flat crusts....maybe not all at once, but keep your eye out for these items to appear at our market tables! We are very excited...

We are ALWAYS gluten free, wheat free, and dairy free...and all of our goods are prepared in a dedicated wheat and gluten free facility, however this Artisanal Grain line may have some goods that contain whole organic eggs. This is a new turn for us,

but no fears for those who are vegan, our existing items will remain egg free for your snacking pleasure!

WHYY visiting The Greenwood Kitchen !

2010-04-26T17:51:00.002-04:00

Yep, you heard me right. Last Monday we had a wonderful, fun filled day with the crew of WHYY. The first week of every Friday at 8:30pm, WHYY airs a Fine Arts segment, and the focus is local food companies just like ours.

A few months ago, Monica, the producer of the show contacted me about participating in a portion of a segment. I was THRILLED to say the least.

I thought I would share a few photos of what our day looked like last Monday...and let everyone know that the filming is not over!

Kyle and I will be filmed while doing an in-store demo at Martindale's, in Springfield Pa. on Friday, May 7th from 10-2pm.

So if you want to see us squirm...stop in! haha

We will be sure to keep everyone up to date on when the segment will air.

Also, a HUGE thank you to Monica and her crew for featuring

The Greenwood Kitchen in an upcoming episode!

Savory Ivory Lentil Cakes

2010-04-20T20:35:00.002-04:00

Well, I have to be honest here...it has been a very busy week and when I encounter a week such as this the last thing I feel like doing is struggling with the format of a blog. However, here I am doing my best and not too thrilled with the whole google blogger system, so you may be seeing some changes over the next few weeks, but don't fear because the recipes will keep flowing one way or another!!

I have been waiting for the perfect time to share this recipe, and as I said, with such a busy week I didn't have a chance to play around and lose track of time in my own little world (the kitchen!) like I would have loved to do...

So, I have been holding onto this recipe for a week such as this.

This recipe comes courtesy of Vegetarian Times March 2009 issue in which they featured a South Indian Supper menu, and these savory cakes really stood out to me.

There is a bit of preparation needed for this recipe, so plan accordingly if you want to make this dish for a special occassion or dinner guests...it's well worth all the work!

I made a light broth to go with the cakes, but I will just be highlighting the cakes and allow you to be a bit creative and share with me (hopefully!!) what you decided to pair with yours.

IVORY LENTIL SAVORY CAKES

(as adapted from VT March 2009)

1 1/2 c. long grain white rice

1/2 c. ivory (Urad dal) or red lentils

1 tsp. sea salt

1/4 tsp. baking soda

1/4 c. plain yogurt

1 1/2 c. water

1/2 small onion

1/2 c. cilantro

1/4 c. red pepper

1/4 c. corn

Preparation:

Combine the rice and lentils together in a large bowl, cover with water and allow it to sit overnight. Drain and rinse the next day, then blend the rice and lentils in a blender or food processor with sea salt and 1 cup of water. Transfer the mixture back into a bowl, cover with a towel and allow it to sit 6-12 hours to ferment. Once the batter is slightly bubbly, add the yogurt, baking soda, and 1/2 cup of water.

Add onion, corn, red pepper and cilantro to a food processor and pulse gently until you reach the consistency you see in the first photo.

Preheat your oven to 200 degrees and add a lightly greased (use coconut butter!!) baking sheet to your oven. This is just to keep the lentil cakes warm until you have made all the cakes and are ready to plate everything.

Heat a bit of coconut oil in a nonstick skillet, and over medium heat pour 1/4 c. batter into the warm pan, then sprinkle 2 Tbs. of the vegetable mix in the center of the cake. Cook just like a pancake, but be a little more gentle when you flip as they tend to be a bit heavier and can easily tear.

In South India these Ivory Lentil Cakes are called Oothapams!

The Truth About Coconut...

2010-04-10T17:51:00.001-04:00

For weeks now, Kyle has been bugging me to do a post about coconut butter and blow all the myths out of the water that say it's so bad for you. Just a few days ago, some co-workers were asking about snack foods to eat while trying to lose weight, and cooking methods etc. and we got onto the topic of coconut butter. Most people when dieting, cut out fats...bad idea. Fight fat with good fats in your diet,
and you will see better results.
Sooo, I have come to the conclusion that maybe it's about time I told you about the benefits of coconut butter...

Coconut butter is made up of medium-chain fatty acids that our bodies use for energy instead of stored fat like many other oils on the market. So even though the nutritional label on a jar of coconut oil reveals that it is high in fat, it is readily metabolized by your body and needed for overall health.
MCFA's (medium-chain fatty acids) have been shown effective against the flu, urinary tract infections, Hepatitis C, food poisoning, measles, candida, cavities, toxic shock and sinusitis.
Coconut butter contains antiviral and antibacterial properties and makes for a great topical ointment on cuts, burns,and scars. Or, just use coconut butter as an everyday body lotion for wonderfully soft skin.
Coconut butter also helps stimulate thyroid function, normalizes blood sugar levels, decreases seizures and relieves chronic fatigue.
When temperatures reach 75 degrees and higher, coconut butter turns to coconut oil, and the molecular make-up of coconut oil tends to be much more stable in high heat than other oils, so it is ideal when cooking.

Not all coconut butter is equal...look for coconut butter that is "cold-pressed" or "expeller pressed", meaning temperatures are kept lower during the extraction process, and therefore the coconut butter is closer to a "raw" state...unlike the "mechanically extracted" oils and butters found on large super market shelves.

Unfortunately, coconut oil has been given a bad name thanks to the large industrial processes of hydrogenation. Hydrogenated oils are mechanically made when hydrogen molecules are introduced to an oil to make it solid at room temp. and therefore more shelf stable. NOT a good thing. Hydrogenated oils are often found in processed foods, and not something anyone should be ingesting...so let's not confuse that with "cold pressed" coconut oil anymore. Okay?
So what's my favorite coconut butter brand...? http://www.tropicaltraditions.com/ Tropical Traditionals offers a Gold Label Virgin Coconut Oil that I LOVE.

In conclusion, I'll leave you with an Easter weekend treat I made for Kyle and using quite a bit of coconut oil...but remember, all things in moderation!

Raw Chocolate-Caramel Bars
* This recipe requires a dehydrator, and while the steps required to make this treat sound daunting...it is well worth it! Recipe adapted from Living Raw Food, Sarma Melngailis.

Base:   8 c. waluts, chopped
           1/2 c. agave nectar
           1 tsp. sea salt

Filling:   1 c. pecan butter
             3/4 c. agave nectar
             1 c. water
             2 Tbs. coconut butter
             1 tsp. vanilla extract

Topping:   1 1/4 c. coconut oil
                 3/4 c. chocolate powder
                 4 Tbs. agave nectar

Line a baking sheet with parchment paper.    Process all the base ingredients in your food processor until combined, but still textured.    Pour the base ingredients onto the baking sheet lined with parchment paper, then using another piece of parchment, press the mixture out thin and evenly until the whole baking sheet is covered.

Place all the ingredients for the filling into a high speed blender, and blend until smooth. Pour the mixture evenly over the base ingredients and spread thin using a spatula. You may have extra filling, so only use what you need to create a layer 1/4 to 1/2 inch thick. Place the baking sheet in the bottom of a dehydrator for 20 hours at 118 degrees. Place the baking sheet with base/filling in fridge while processing all topping ingredients in your blender on high until well combined, then spread thin over the base/filling and pop back into the fridge or freezer for 30 minutes before serving.

* The above information concerning coconut butter was not provided to diagnose, cure, treat, or prevent any disease. The information was gathered by the author of this blog from http://www.tropicaltraditions.com/ , Rawsome by Brigitte Mars, and Raw Food Real World by Matthew Kenney and Sarma Melngailis.

Tofu Wraps...Really?

2010-04-05T22:17:00.001-04:00

Yep. We pan-fried tofu for the first time ever last week. I have to say I was pleasantly surprised. I am by no means a soy eater...however, for an occasional meal I will indulge. Usually I use tofu as a ricotta substitute in lasagna, but lately I have seen so many recipes calling for extra-firm tofu to pan-fry and throw in a rice bowl of some sort. So, the other night for dinner I made quinoa bowls with a creamy mustard-tahini sauce and bite size pieces of pan-fried tofu...the next day our leftovers turned into lunch in the form of collard wraps.

Mustard-Tahini coated Quinoa and Tofu:

3/4c. Red or White Quinoa cooked according to directions

2 carrots, thinly sliced

1 onion, finely diced

1/2 green pepper, finely diced

Handful of fresh parsley

4-5 leaves of kale, finely chopped

14 oz. container of extra firm tofu (I only used half the container)

1 Tbs. Coconut Oil

1/4c. Bragg's Liquid Aminos

Stir-fry the veggies then toss with the fluffed quinoa.

Drain the tofu and blot it with a paper towl before slicing it into long strips. Marinade the strips in 1 Tbs. coconut oil and 1/4c. Bragg's liquid aminos for about 20 minutes before frying. Using a stovetop grill coated with coconut oil, grill the tofu over medium heat flipping after 6-8 minutes. Once the tofu looks crispy on the outside, take the strips off heat and dice them up.

Dressing:

1 Tbs. stone ground mustard

1/4c. tahini

2 Tbs. hemp or olive oil

1 tsp. agave or honey

1 tsp. Bragg's Liquid Aminos

Add water 1 tsp. at a time while whisking the dressing in a bowl.

If you enjoy this for dinner make sure to use your leftovers wrapped in collard greens like the above picture...you won't regret it!

What We've Been Eating Lots Of...

2010-03-29T20:38:00.002-04:00

SO it's spring, and with the welcome of it comes rain. Lots and lots of rain. I'm keeping my head up high though, with the forecast showing a nice, bright sunny Easter weekend approaching. Just what my sprouts need...sunlight!

A few months back Kyle and I decided to extend our garden, but wanted to furthur our knowledge of growing our own produce. So we went scavenging for a few good books. While browsing, I stumbled upon a jem written by Eric Franks and Jasmine Richardson and properly named, Microgreens.

This very well written manual on growing your own superfoods, the microgreen, came at just the right time...Winter. Who doesn't crave fresh greens during the winter months? And the wonderful thing about this book is it gives you hope that you too can have a green thumb even during the coldest of climates.
So now that it seems our weather is taking a turn for the warmer, I am extremely excited about extending our garden and planting even more microgreens in the coming months.
Lately our microgreens salads have been dressed with a very simple concoction and that is what I will leave you with tonight...

Simple Spiced Microgreens Dressing:

1/4c. Olive Oil

1/4c. Hemp Oil

2 Tbs. Whole Grain Dijon Mustard

1/2 Lime, juiced

1/4 tsp. sea salt

Whisk all ingredients together vigorously until they emulsify.

Enjoy!

Better & Bolder Packaging!!

2010-03-19T21:31:00.000-04:00

If you are familiar with our product and the stores we sell in, you may have already noticed a slight change in our appearance. Over the next few months we will be introducing our new labels (water-proof, finally!) and new rice paper packaging (reusable and recyclable!) that will be adorning our crackers, crisps, chips, and 12 piece macaroons.

My husband did a phenomenal job designing the new look, so feel free to give a shout out to him in the comments page...(hugs and kisses for all your hard work, hun!)

Along with the new look, we also have very exciting news I've been dying to share...
For the month of April, Philly's GRID magazine and Philadelphia Style did wonderful articles about our humble little business and we can not thank them enough for including us in their April editions...make sure to check it out!
http://www.phillystylemag.com/ http://www.gridphilly.com/grid-magazine/

A Touch of Spring

2010-03-08T23:07:00.000-05:00

Are you out enjoying this gorgeous weather? I am. Yesterday we took a few hours off and went for a stroll down Main St. in Manayunk. Well, many other folks had the same idea in mind...wow was it crowded!

This little taste of spring could not have come at a better time as I was getting a bit stir crazy. Our meals have been lighter the past few days as we begin to welcome spring...12 more days and it's official, but who's counting?

The recipe I'm sharing would be a great appetizer to share with friends as you begin planning your spring/summer get-togethers. The hummus can easily be made ahead of time, and keeps well for 5-7 days in your fridge. Hummus can also be stored frozen for up to a month.

Easy Appetizer: Eggplant Hummus Wraps

1 large purple eggplant, thinly sliced

1/4c. olive oil

2 cloves garlic, crushed

2 tsp. garam masala

1 tsp. sea salt

Combine the oil, seasoning and garlic, and brush it over your eggplant slices. Lay the eggplant on 2 lightly oiled baking sheets and bake at 350 for 10-15 minutes or until the edges curl and the eggplant begins to brown a bit.

Hummus:

2c. dry garbanzo beans

1/4c. olive or hemp oil

3 Tbs. tahini

2-3 roasted red peppers, diced

1 large purple onion, diced

3 cloves garlic, crushed

Soak your garbanzo beans overnight. Rinse the beans well, cover them with water in a large pot and cook them on the stovetop for about 1.5 hours, or until the beans are soft. Add sea salt or Kombu seaweed the last 10 minutes of cook time to reduce gassiness. Rinse the beans and puree them in small batches using a food processor or strong blender. I add olive oil and a bit of warm water (maybe 2 Tbs.) to get my blender going. Place the bean paste in a large bowl with 1/4c. oil and tahini, fold in the chopped onion, pepper and crushed garlic. Season with a bit of sea salt and let it chill in the fridge.

To assemble the eggplants, add 1 tbs. to the center of each eggplant and fold it over. I sprinkled each eggplant with shaved fennel, which gives it a nice dash of sweetness and makes for a beautiful presentation if you are serving this to guests.

Potato and Fennel Lasagna

2010-03-02T16:52:00.000-05:00

I'll be honest here...every once in a while I get into a "blog" recipe rut.

What's that? Well, it's sort of like coming home from work, having no clue what you'll do for dinner...and everyone asking, "What's for dinner?"...except, whatever's for dinner, is also going 'live' on your blog. So you can imagine my distress when at times I wonder what to make and share with the world (or whoever's reading...you are reading, right?)

Well, this recipe is a true fall back when you're having a dinner crisis...and I've been holding onto this recipe for such a moment as this. Sure, I'll dig my way out of it...all it takes is a bit of inspiration.

So this is what I do for inspiration...check out other bloggers to trigger "recipe development" in your mind; pull out all those cookbooks I know are collecting dust on your shelves; or head out to a new restaurant you've always wanted to try and order something off-the-wall different.

If you're having a "What's for dinner?" situation tonight, try this recipe. It is not your typical lasagna. I promise you'll have a few "mmhhhmm" responses!

Potato Fennel Lasagna:

6 sweet potatoes, baked to soften
1 fennel bulb, fronds included
1/2 medium red onion
3 cloves garlic
1 tsp. chaat masala
1 tsp. sea salt
Olive oil
1 box no boil rice lasagna
2 ounces hard goat cheese ( I used a jalapeno goat cheese b/c that's what I had on hand, and it added great flavor, but you may use any hard cheese)

Bake the sweet potatoes for 30 minutes at 350 degrees to soften them. I kept the skins on, chopped them up and pulsed them in my food processor with the chopped fennel. Add the chopped onion, mashed garlic, a few tablespoons of olive oil and seasoning to the potatoes and fennel. Drizzle a bit of olive oil in a baking pan and spread a thin layer of potato/fennel mix, then a layer of rice lasagna noodles, and so on. Top your dish with grated cheese, cover with aluminum foil and bake for 40 minutes at 400 degrees. Save a few fennel fronds for garnish if you're serving this dish to guests...or if you just feel like being fancy!

Sunday Mornings...

2010-02-21T23:00:00.000-05:00

I love Sunday mornings. It seems like everyone knows it's time to slow down and take a deep breath. I usually wake up to church bells ringing up the street, which I have to say takes me back to the Cinque Terra. During our honeymoon my husband and I stayed in Vernazza, a small town along the Mediterranean Sea. Each morning at 7am the church bells would ring to wake up the town. I personally would take that wake-up call over my alarm clock anyday!

So last Sunday we got up a bit earlier to create some time for ourselves and enjoy a breakfast together...something we did often before the business came to be.

Instead of the standard pancake that seems to dominate most Sunday morning breakfast plates, I chose to recreate a recipe I had earmarked months ago in The Urban Vegan by Dynise Balcavage.

Crepes with Vanilla Cashew Cream

Cashew Cream Sauce:

1/2c. cashew cream (blend equal parts cashew and water)

1/2 tsp. vanilla extract

1 tsp. arrowroot starch

2 Tbs. agave

1 tsp. Earth Balance soy free

*Whisk all your ingredients in a saucepan over medium heat and bring the sauce to a boil to thicken it. Once thick, take it off the heat and let it cool. When your crepes are ready, warm it gently again but add a few tablespoons of water if it's too thick.

Crepes:

1c. Bob's Red Mill GF all-purpose flour

2 Tbs. sorghum flour

1c. rice milk

1/2c warm water

1 tsp. vanilla extract

2 Tbs. Earth Balance soy-free

* In a stand mixer or by hand, whisk all ingredients together. The mix should be very thin...add more water if it isn't a thin enough consistency. Coat a large round pan with coconut oil (do no use the Earth Balance butter for coating your pan...trust me, it won't work!). You will be working with Medium to high heat, and you must move fast for this part. Once your pan is hot, pour 2 Tbs. of your batter into the pan and quickly twist the pan in one direction to evenly coat it with a thin layer. Cook until golden brown and the edges begin to easily curl up.

I had my oven on low to keep my crepes warm while I formed and cooked the remaining batter. Then when your ready to plate your crepes, warm your sauce up again. Fold a crepe into quarters and drizzle with Vanilla Cashew sauce. If you have any summer berries stashed away in your freezer, now is the time to pull them out, run warm water over them, and toss a few on each crepe.

Here's to Sunday's...Salute (Cheers)!

A Belated Valentine...

2010-02-15T22:47:00.000-05:00

I hope everyone had a beautiful, chocolate filled weekend. I made double chocolate cupcakes with vanilla bean icing for my Valentine....nothing says love like a homemade gift from the heart.

Not to worry, a recipe will follow later in the week. Right now, I'm watching figure skating!

Fast and Fabulous Pizza Dough

2010-02-06T19:42:00.002-05:00

With the LARGE amounts of snow we have been getting and the Super Bowl tomorrow, I thought the perfect recipe would be something fast and easy. Who said healthy can't be fast and easy??

My favorite thing to do on a snow day like today is read. Especially cookbooks and magazines relating to food. Although the enjoyment of sitting and leafing through a few dozen recipes doesn't last long...20 minutes into it I usually find myself in the kitchen recreating something that looked appealing. Maybe this is why the stack of books and mag's by my bed keeps growing!!

One of my favorite magazines, Vegetarian Times, came out with four amazing pizza crust recipes in their October 2009 issue...like I said, I'm a bit behind on my reading.

Below is an adaption of their "Fast and Fabulous" gluten free pizza dough...and my own fun toppings, which to me honestly is just a mix of whatever I could find in my fridge.

Pizza Dough:

.25oz. packet active dry yeast

1 Tbs. agave

1/2c. garbanzo bean flour

1/2c. potato starch

1c. brown rice flour

2 tsp. xanthan gum

1/2 tsp. sea salt

3 Tbs. olive oil

1 1/2c. warm water

Preheat your oven to 425 degrees, then sprinkle your pizza stone with a handful of cornmeal mixed with garbanzo flour. (Trust me, it works great) If you're using a baking sheet, line it with parchment paper. Mix your warm water, yeast and agave together and let that stand for 5 minutes until cloudy. Whisk all your dry ingredients together in a stand mixer, and gently add in your yeast mixture. The dough will be a thick batter, unlike any other pizza dough you have ever handled! Spread the dough onto your pizza stone or baking sheet, like you would spread icing onto a cake. I baked my crust solo for about 6-8 minutes before pulling it out and adding the sauce/ toppings, then popped it back in and let it bake for a total of 25-30 minutes. Watch the pizza so the crust doesn't get too dark...not all ovens require the same amount of time to bake.

I spread a thin layer of sauce onto my pizza crust which I didn't actually measure...go figure! So here's the run-down of ingredients if you would like to give it a shot... olive oil, tahini, lime juice, bragg's, garlic, onion...I blended everything together and had just enough to coat the crust. The sauce gave the pizza a nice tanginess, and with the toppings I used it seemed as though we were eating a salad on a pizza. My topping choices were bok choy, vidalia onions, and crushed tomatoes.

I have to say, this crust ROCKS. Thanks VT!

Valentine's Day Special !!!

2010-01-27T20:52:00.001-05:00

Raspberry Cream is back! We couldn't resist dipping them in dark chocolate. These mac's are a limited edition for Valentine's Day, so order quick! Last day to ship through Etsy is February 10th, so order early for your special someone!

Valentine Labels courtesy of Kyle...the mastermind behind the design!

Next week we'll be back with a recipe to share ;)

Triple Bean Chili with Pan-Fried Polenta Cakes

2010-01-21T21:40:00.001-05:00

Shockingly, this past Sunday was the first time I used my crockpot all winter!

I know...what took me so long, right? Well, who doesn't love the smell of slow cooking chili all through the house?

I was flipping through a favorite cookbook of mine, Vegan Soul Kitchen by Bryant Terry, and found the perfect pan fried polenta cake recipe to go with my chili. I have so many different variations of this savory cake running through my head... I can't wait to try them all and share my results. For now, here is my triple bean chili recipe with caramelized shallot & garlic polenta cakes.

Triple Bean Chili

15 oz. Cranberry beans

15 oz. Kidney or pinto beans

15 oz. Black beans

10 oz. corn

3 cups vegetable broth

28 oz. crushed tomatoes

2 Tbs. chili powder

1 large onion, diced

1 tsp. coriander

1/2 tsp. allspice

2 cloves garlic, crushed

1/2 red or orange pepper, diced

1/4 cup fresh parsley

sea salt, to taste

white pepper, to taste

If you love using dried beans, begin soaking the night before, and boil each separately before adding the beans to your crockpot with broth. I like to use canned crushed tomatoes, but do not add all the juice (makes it too watery). Add all your spices, diced onion, pepper and corn, and allow everything to simmer for about 6 hours on low. When you're ready to serve, add the parsley to the pot and season with sea salt and a dash of white pepper.

Caramelized Shallot and Garlic Polenta Cakes

1 cup dry polenta corn grits

1 large shallot, minced

3 cloves of garlic, crushed

3 cups rice milk

1 cup vegetable broth

3 Tbs fresh parsley

sea salt, to taste

(This dish can be prepared ahead of time and stored in your fridge, then just cut a piece out and pan-fry it whenever.) Bring your veggie broth to a gentle boil and add the polenta. Stir constantly or it will clump and stick to the bottom of your saucepan. Add your rice milk one cup at a time until the polenta becomes thick and creamy. Stir in your mashed garlic, minced shallot and chopped parsley. Pour the mixture into a 2-quart rectangular dish and press it down with the back of a spoon. Refrigerate for about 3 hours or overnight if you have time. I did not have time, so I popped it in the freezer for 1.5 hours and it worked great.

Once the mixture has become solid, cut into 2 inch squares, then pan-fry in a

bit of olive oil.

I loved the combination of these two dishes together! If you try the polenta cakes with a different twist, please share in the comments below. I can't wait to make cakes using Amaranth grain...maybe with a bit of kale and roasted red peppers!

Quinoa Corn Chowder Recipe

2010-01-13T22:02:00.000-05:00

I was never one to make New Year's resolutions. I do however have a list of life goals, as I'm sure many people do. Each year, around this time, I like to refresh my memory and see what goal I would be most fit to accomplish for the New Year. This year's goal is one that Kyle has decided he would like to tackle with me. What a guy ;) We are participating in the Broad Street 10 mile run, willingly submitting our bodies to endure the training involved throughout the remainder of this winter. (Please don't let it snow this weekend!!)

Running outside in this cold weather required some seriously warm soup once we arrived home. We both agreed on something creamy and hearty, and so began the creation of this Quinoa Corn Chowder using three slightly unknown winter squashes, a cup of frozen summer corn, and sprouted red quinoa...

This is one soup you do not want to miss out on this winter...so read on.

Quinoa Corn Chowder:

6 cups vegetable broth

1 cup corn

3 small squash (try buttercup), cubed

3/4 cup red quinoa (soak overnight and rinse)

1 head of cauliflower, chopped

1 large leek, chopped

4 large kale leaves, center vein removed

4 cloves of garlic, mashed

1/3 cup cashew cream (blend 1 part soaked cashews, 2 part water)

1 Tbs. olive oil

3 Tbs. Bragg's Aminos

1/2 tsp. sea salt, or to taste

* Roast your squash and leeks for 10-15 minutes at 350 degrees. Bring vegetable broth to a boil and add quinoa, cauliflower, garlic, olive oil, Bragg's, and corn. Once the squash and leeks have browned a bit, add them to your soup and allow everything to gently simmer over low-medium heat until the vegetables have softened. 10 minutes before serving, stir in your cashew cream and watch your broth take on a creamy tone. Lastly, add the kale so it keeps a bit of form. Season with sea salt if needed, but do not add salt while you're cooking, as the Bragg's may lend enough saltiness to the dish.

New Products to The Greenwood Kitchen...coming soon!

2010-01-07T20:47:00.001-05:00

Greetings from The Greenwood Kitchen & Bakeshop!

We've been busy this winter and thrilled to be sharing 5 new products for the 2010 market season:

Sorghum Flax Bread (pictured above)

Garlic Spinach Chips

Cheezie Veggie Crackers

Chocolate Almond Crisps

Vanilla Cashew Crisps

Our products can now be purchased in 4 Philadelphia locations:

Green Aisle Grocery

Milk and Honey Market

Pumpkin Market

Fair Food Farmstand

*for locations please visit our website

A big thank you to all of our customers for a wonderful 2009 market season. We hope to see you all again in May!! Until then, you may continue to purchase your favorite products at any of our store locations found on http://www.thegreenwoodkitchen.com/ or through our online shop http://www.jaynelhollis.etsy.com/ and don't forget, free delivery in Lansdowne!

* You are receiving this blog email because you signed up for our mailing list at one of our four markets during the 2009 season, or by submitting your information through our blog. You may unsubscribe at anytime, but we sincerely hope you will want to continue receiving updates about our business and gluten-free recipes directly to your inbox!

Twice Baked Potato

2010-01-03T11:35:00.004-05:00

First of all, Happy New Year to all! I took a bit of a break from the

computer world last week, and now here I sit back at it, with an

amazingly creamy vegan twice baked potato recipe that Kyle and I

enjoyed for New Year's Eve dinner.

With this crazy cold weather lately, this recipe will warm you right up!

Here's what you will need:

4 baking potatoes

1c. cashew cream*

2 tsp. paprika

2 tsp. sea salt

2 cloves crushed garlic

4 scallions, finely diced

olive oil, just a splash

*Presoak 1/2c. of cashews overnight

Wash and puncture your potatoes, wrap them in foil and bake at 400 degrees for about 25 minutes. While they bake, make your cashew cream.

Rinse your cashews, place them in your blender, and cover them with fresh water. Blend on high until creamy, and add sea salt. This should give you about 1c. of cream.

Place the cream in a large bowl with crushed garlic, paprika, and chopped scallions.

Once your potatoes are done the first bake, they should be slightly soft. Let them cool a few minutes, and using an oven mit or towl ( they are HOT!) cut them in half and scoop the centers of each potato into your bowl of cashew cream. Leave about 1/4-1/2 in. thickness to your potato bowls so they keep some form and can hold the filling.

Place your potato bowls on parchment paper/baking pan, and lightly spray with olive oil ( I always keep a spray bottle of olive oil in the kitchen...it comes in handy here ).

Back to your filling, if you have a hand mixer this step will be easier than using a fork or potato masher, but if you only have the latter, than just take your time mashing everything, or mash in smaller portions.

Using a large spoon, drop a good size portion of the filling into each potato bowl, and dust with a bit more paprika and sea salt (or even a squeeze of lemon) then bake at 350 for 15-20 minutes until the endges turn golden.

We enjoyed this dish with a big asian slaw salad....but you can be creative with your sides.

Christmas day dinner for two..

2009-12-27T13:37:00.004-05:00

Christmas day my husband and I attempted homemade pasta (gluten-free, of course) for the first time, and it worked out great...

Total inspiration from Lidia on PBS the other day ;) I'll tell you, this was so much fun, and it really wasn't difficult or time consuming.

Fresh pasta cooks a LOT faster...about 3-5 minutes, so it's best to have your sauce or topping prepared before you start to boil. Lidia suggests clumping your pasta into little heaps, instead of one big heap, and using flour to dust your fresh pasta to prevent sitcking.

My recipe:

1 pound of flour *I used a combo of Bob's Red Mill GF All-Purpose, Garbanzo Bean, and Brown Rice

1 tsp. xanthan gum

5 whole organic eggs *they MUST be room temp.

Whisk your eggs in a standing mixer until incorporated, and slowly add your flour 1 cup at a time until you form a thick dough. Turn your dough onto a floured countertop and knead for about one minute. Using a pizza cutter, cut off a palm size portion of the dough and dust it with a bit of flour before passing it through the rolling pin part of your pasta attachment. Once it's flat and thin (read your pasta machine manual!), you're ready to pass the dough through the pasta blades. Dust the fresh noodles with a bit more flour and hang them to dry or gently form small piles for boiling.

Our sauce was amazing!...

1/2 pound walnuts

3 cloves of garlic

1 tsp. sea salt

1/2 pound organic whole milk ricotta

1 Tbs. dried or fresh basil

1 head of stir-fry spinach with sea salt and olive oil

In your food processor, pulse the walnuts, garlic, and sea salt until a soft crumb forms, but not too much or a paste will form. In a large bowl, combine the walnut mix, ricotta, basil, and stir-fry spinach. Add a bit of pasta water to loosen up the mix. Combine with your pasta, and serve with a drizzle of olive oil.

Christmas Goodies

2009-12-27T12:56:00.004-05:00

We had a wonderful Christmas day, full of relaxing and laughing and napping...
then yesterday we spend time with family, doing a bit of the same, minus the napping!

This year, we focused on creative homemade gifts for loved ones, and one another...
For our parents and siblings we made an assortment of cookies and sweet treats, and our nieces and nephews we made scarves with decorative buttons made by two shops on ETSY.

For the girls, we picked out fabric flowers, and the boys had a variety of zoo animals, dinosaurs and robots.

We had a great time visiting with everyone, and were thrilled that the kids liked their scarves.

Of course, I can't seem to remember for the life of me to take pictures of family !!

Pumpkin Market ... ;)

2009-12-14T19:47:00.004-05:00

We are proud to announce that The Greenwood Kitchen snack line has hit the shelves at Pumpkin Market on South Street ! Check out http://www.pumpkinphilly.com/ to follow the market through twitter and facebook.

Thanks to everyone, regulars and newcomers, who stopped by for a quick chat, a few samples, and a warming cup of coffee.

What a fun afternoon! No worries, we plan on re-stocking Pumpkin's shelves by tomorrow afternoon with more Kale Tahini chips, Tomato Herb Crackers, Cacao Raisin Buckwheaties....AND Holiday Chocolate Dipped Macaroons!

Apples Galore!

2009-12-14T19:15:00.002-05:00

Here we go again...posting dessert before dinner.
I can't seem to help myself!

The above photos are for the sole purpose of making you
1. drool and 2. place an order for an Apple Pie
from The Greenwood Kitchen by email.

Our pies are full size, we don't offer these adorable mini's YET. Our seasonal offerings are Pumpkin and Apple. December 23rd is the last delivery date before the holiday's so email me ASAP! thegreenwoodkitchen@gmail.com

Moving on to our recipe of the week...
APPLE & SPROUT MIX:

2 large apples ( I LOVE using Pink Lady for this recipe)
2 pounds of brussel sprouts
1/4c chopped onion
2 cloves of garlic, mashed through a garlic press
1/4c. maple syrup
2 Tbs. olive oil
1 tsp. sea salt
black pepper to taste

Slice your sprouts in half and cut up your apples into even size chunks. Toss the onion, apple, and sprouts with maple syrup and sea salt in a large bowl. Crush your garlic through the press and saute in the olive oil over light heat. Once fragrant, add your apple/sprout mix to the pan and cook over low/medium heat until the apples and sprouts are soft, and the onion translucent. Season with a dash of pepper right before serving.
This dish is wonderful alone, but I've also enjoyed it over red rice!

Broccoli Salad

2009-12-07T18:24:00.003-05:00

The other night, I was in the mood for a warm salad.......

looking through the fridge for something to throw together,

this is what I found: onion, broccoli, and pomegranate.

I tossed the onion and broccoli in olive oil and a few cloves of crushed

garlic and some sea salt before saute'ing it lightly. I added the

pomegranate's last. I ate it just as you see it in the picture above,

but it would go really great over some brown or red rice.

Just a short post tonight, I'm off to light and decorate our Christmas tree!!!

Chocolate Dipped Macaroons...on Etsy!

2009-11-30T19:54:00.003-05:00

Wrapped with festive ribbon...and a custom tag....

8 to a box, 4 of each chosen flavor....the perfect holiday gift for family or friend...

Your choice of 2 flavors...

Orange Ginger, Chocolate Fudge, Chai Tea, Vanilla Almond, & Peanut Butter

When you buy two boxes, your second box ships for free! Order in time for the holiday's !!!

http://www.etsy.com/view_listing.php?listing_id=35627149

Our Thanksgiving Meal

2009-11-27T22:38:00.004-05:00

Below is a very crooked shot...oops! of Thanksgiving at my in-laws. My goal was to include some of the gluten free offerings in this photo...like the winter salad and in the upper right hand corner, the gluten free stuffing made by my mother-in-law (thank you!!!) ...which was wonderful.

Below is a close up of the winter salad that I will definately be making again in the near future!

Winter Salad Recipe:
4-5 cups of greens. I used a combo of spinach, arugula, and bok choy
1 cup chopped walnuts
1 pomegranate...my advice is to pop all the seeds out of the shell under water to prevent juice from splattering everywhere.
1 cup buttercup squash, or use whatever you have on hand...butternut would be nice
1 cup chopped onion
1/4 cup chopped fresh parsley

Saute your onion and diced buttercup squash over medium heat, with a dash of olive oil and Ume Plum vinegar. Add the chopped parsley at the last minute. Toss your saute mix, walnuts, pomegranate seeds and salad greens together.

Dressing:
1/2 cup balsamic vinegar
1/4 cup olive oil
2 small-medium size oranges, juiced
2 tsp. agave nectar
1 tbs. molasses
1 tsp. sea salt
1 garlic clove, crushed

Bring everything to a boil and whisk vigorously for about 3 minutes while it boils. Toss the dressing with the salad right before your ready to serve the dish. Do not mix the dressing ahead of time, as it will make your greens wilt rather quickly.

The photo below (again, not a wonderful shot...my apologies...I'm still learning the whole 'white balance' mode on my camera) is of a cranberry-apple crisp.
I would highly recommend this for your next holiday gathering...plus it's extremely easy. I threw it together less than an hour before we had to leave!

Cranberry-Apple Crisp:
1 large apple, sliced thinly into chunks
1 quart of fresh whole cranberries
1 orange, juiced
1/4 cup palm sugar or organic brown sugar

In a large saucepan, combine the above ingredients and bring to a gentle boil for about 10 minutes, or until the cranberries are softened. The mix will bubble, and the liquids should turn to a slightly thicker consistency. Spoon the mixture into a square baking pan, only using about 1/2 the liquid the mixture leaves behind.

Crumb topping:
1/3 cup gluten-free oats
1/2 cup walnuts
1/3 cup brown rice flour
1/4 cup palm sugar or brown sugar
1/4 cup Earth Balance dairy and soy free margarine

Combine all the above ingredients in your food processor, and pulse to combine. Spoon the crumb onto the fruit mixture, then bake at 350 degrees until the top has browned a bit. I was running low on time, so I had it in for about 25 minutes, and it was perfect.

I sincerely hope you all had a wonderful Thanksgiving!

Thanksgiving's beginning.

2009-11-25T17:13:00.008-05:00

I thought I would tempt you with photos of the newest additon to our gluten free bake line...Banana Chocolate Chip! We will be offering these as muffins or 5 1/2" loaves through our Etsy shop. So keep your eyes peeled for the newest listing.

If you're looking for a fun Thanksgiving dish to offer your loved ones, you're in luck! Click on November 2008 archives to the right of this page, and view some of last season's dishes, like this one: http://thegreenwoodkitchen.blogspot.com/2008/11/happy-gratitude-day.html

Below is a great Thanksgiving story told by Colleen Patrick-Goudreau through her book, The Vegan Table. (A highly recommended purchase)

"The roots of Thanksgiving, a North American holiday, are in autumn harvest festivals, similiar to those that take place around the world. In the United States, this holiday meal has become so centered around the consumption of turkey that people have completely lost sight of its original meaning - if they ever knew it at all.

The first Thanksgiving took place in 1621, though it was not called Thanksgiving until many years later. In fact, much of what we associate with this holiday was contrived during the past few centuries.

Everything we know about the first Thanksgiving comes from two sources: a letter by Edward Winslow dated December 1621, and a book by William Bradford written twenty years after the actual events took place. His book was stolen during the Revolutionary War and didn't reappear until 1854.

In his letter, Edward Winslow writes, "Our harvest being gotten in, our Governor sent four men on fowling, that so we might, after a more special manner, rejoice together, after we had gathered the fruit of our labors." He writes that the men hunted birds, not because they were starving but so that they might rejoice in the abundance of the fruits and vegetables with which they were blessed.

In his book, William Bradford mentions that the colonists killed wild turkeys during the autumn season; he doesn't say specifically that wild turkeys were killed for the first Thanksgiving. Although his book gives clues as to what was on this first menu, it disappeared until the mid-nineteenth century, so it didn't have any influence on how Thanksgiving was celebrated.

The animals killed for the first Thanksgiving were most likely duck, geese, and various kinds of fish. If cranberries were served, they would have been used for their tartness and color - not in the sugary form we eat today. Potatoes were not available, and because it is improbable that the colonists had flour for pie crust or an oven in which to bake it, pumpkin pie was most likely absent. They didn't use forks.

Does this mean we shouldn't serve mashed potatoes, pumpkin pie, sweet cranberry sauce, biscuits, or any of the things that were not on the table of the first Thanksgiving? Does that mean we shouldn't use forks? Of course not. I point this out to emphasize the fact that we selectively choose our traditons. Our emotional attachment to traditions is very powerful, so we justify our consumption of turkey at Thanksgiving by attempting to sanctify it in historical accuracy. The fact is that we eat turkeys because that's what we were taught and because of a woman named Sarah Josepha Hale.

Hale (1788-1879), the editor of a popular magazine, began, in 1827, a forty-year quest to make Thanksgiving a national holiday. She wrote romantic accounts of the first Thanksgiving, taking liberties to appeal to her readership and including recipes for roasting turkeys, stuffing, and pumpkin pies - none of the dishes that would have appeared on the table of the first Thanksgiving.

Although the holiday "traditions" Hale created share few similarities with the original feast, I think most of us would admit that we're not as interested in creating an exact replica of the first Thanksgiving as we are in having customs and traditions we can point to that connect us to something older than ourselves. We shape our traditions out of our ideals and pick and choose which ones we want to celebrate.

Even as the myths started by Hale began to permeate the culture's consciousness, "turkey" was still not widely accepted as the quintessential Thanksgiving dish until the mid-twentieth century. Wild turkeys - dark-feathered and thus dark-skinned - became unappetizing to consumers. To make turkey meat more appealing, the "Beltsville White" was bred in 1947 at the behest of the National Turkey Federation. Turkey consumption increased and has been increasing ever since.

Although Hale did a great disservice to turkeys - curious, playful, social birds - she did have noble ideas about the significance of this holiday. She envisioned that it would be about charity and generosity, writing, " Let us consecrate the day to benevolence of action, by sending good gifts to the poor and doing those deeds of charity that will, for one day, make every American home the place of plenty and of rejoicing."

As we prepare our feast of seasonal fare, may we recognize that we can celebrate tradition while honoring our own values of kindness and compassion, and may we rejoice in the plenty we have without causing harm to another."

- Colleen Patrick-Goudreau, The Vegan Table

Avacado-Coriander Dressing

2009-11-22T23:07:00.002-05:00

This dressing is amazing...and makes for a great "mayo" when tossing veggies together for a wrap. I adapted the dressing from Sarma's newest book, Living Raw Foods and would suggest purchasing this book for it's overflowing amount of info. and amazing salad recipes!

Dressing:
1 ripe avacado
2 scallions or 1/3c chopped white onion
1/2 inch knob of ginger
1/2c cilantro leaves
1/2 tsp coriander seed
6 Tbs Braggs
1/4c brown rice vinegar
1 1/2c water (if using as a mayo, only add 1c water)
1 Tbs white miso

Throw above ingredients together in a blender, then massage into your favorite greens ( I used spinach, watercress, and softened seaweed). Toss the greens with hemp seeds and stuff into your favorite gluten-free toasted wrap.

Food Inc. ... at Cinema 16:9

2009-11-22T00:50:00.003-05:00

Tonight The Greenwood Kitchen had a wonderful opportunity to view Food Inc. at our local Cinema 16:9, and participate in a very informative Q&A afterward with other local businesses and viewers of the show. Thank you to Cinema 16:9 for having us, and to all those who came out in support of all things LOCAL.
Food Inc. is a very informative video of our current food production conditions. I strongly suggest everyone self-educate themselves and take the time to watch the video and/or read the book by Michael Pollen.
The Greenwood Kitchen had a 'donation bin' sitting out tonight for those willing to contribute to The Center for Food Safety in support of small farmers fighting Monsanto. In return for these contributions, The Greenwood Kitchen has matched the donations made tonight at Cinema 16:9. Our combined $50.00 donation will now be matched by The Center for Food Safety, for a total of $100.00 positive impact toward small struggling farmers. This is proof that if we pull together, we can make a bigger change in the world. Continue to live consciously and locally, and spread the word! Thank you everyone!!

So...What's Up With The Stache???

2009-11-22T00:35:00.004-05:00

A few weeks ago, a friend of my husband emailed him asking if he would be willing to grow a mustache to support kids in local schools. These school kids are in need of supplies ranging from the basic...paper, pencils, etc....to needs for bigger items that impact health and classroom enviornment, like a new carpet!
If you would like to support Kyle in his endevour to grow a mustache for kids, you may make a donation of any size at www.M4KPHILADELPHIA.org

Tips to Prevent and Alleviate Flu/Flu-like symptoms...by Ed

2009-11-19T17:45:00.012-05:00

I recently invited Ed of www.totalcleanseguide.com to be a guest on my blog and give his advice and tips on holistic flu prevention and treatment. Here's what Ed has to say...

Flu’s can be really distressing and even scary to deal with sometimes, let me start off by suggesting that you still consult your doctor if able, before doing any extensive alternative therapies or even preventative medicine, especially if you already take medicine for anything or have any conditions you may or may not know about yet. You do NOT want natural ingredients to mix with over the counter or prescription drugs, because they can have undesired and sometimes dangerous effects. This article will not and does not address or attempt to address vaccines and inoculations, there are reasons both pro and con, and both positions have science to back up their prospective positions. It is ultimately your own personal choice whether you choose to get vaccinated and you should always make this choice especially if you are pregnant or making this choice for a child with the help of a family doctor/medical professional alongside with a naturopathic of your choice, look at both angles.First I’ll give some basic suggestions to AVOIDING the flu preventatively.

1. Sleep - This step IS the most important in both treating AND preventing any flu. Most people should get at least 7-8 hours especially when they are ill so that their body can rest and recover, thus keeping your immune system in proper working order to combat the flu.
2. Regular Exercise – Our bodies were meant to move, and as such doing this keeps your immune system up, in fact recent studies have indicated as much. In a recent study when mice who exercised as soon as they came down with the virus ended up with much lower death rates.
3. Reduce Sugar Intake – This is a generally good rule to follow in general as many of these tips are. Small amounts of sugar are fine, and generally you want this to be naturally occurring raw sugars if possible. A typical can of soda will wreak havoc on your immune system for at least a few hours after consumption, and hinder your immune system.
4. Drink Plenty of Water- This goes without saying really, but keeping your mucus membranes hydrated especially during the flu is critical, because you will sweat, sneeze, cough, and blow your nose and, if it is really bad; vomit, and all of these contribute to a large amount of water loss which hurts your entire body.
5. Wash Your Hands and Reduce Stress – It’s been proven over and over that basic hygiene through regular hand washing and sanitizing has been shown to be one of the most effective methods to avoiding the flu through contact. Stress is becoming a known contributor to nearly all types of negative health effects our bodies can come under, so do what works for you, read a good book, listen to soothing music when able, avoid conflict when able, and meditate if possible
6. Increase your Intake of Immune Boosting Foods – The audience to likely read this article fully well knows the immense immunity boosting effects of whole raw foods either through a total cleanse
regimen, eating, smoothies, or juicing, I recommend doing all three daily. Don’t sweat the details on which veggies or fruits to go with just make sure they are organic, fresh, and full of color. Another great addition to this antiviral diet includes adding garlic when at all possible as garlic contains natural antiviral properties. Cayenne Pepper is also a great addition as it is known to be a mild immune system booster and also has high concentrations of vitamin A. Take probiotic’s or probiotic yogurt, these treats contain healthy bacteria that help to combat and reduce the susceptibility to flu viruses. And lastly I recommend drinking 4-8 cups of green tea daily, the EGCG contained within these potent drinks have been shown to kill viruses and boost the immune system when taken regularly and in sufficient amounts. If you cannot brew your own either with leaves or powdered matcha, I recommend buying Ito En’s Bottled Green tea called “Oi Ocha” which you can find in some health food and most asian supermarkets. This tea is unsweetened and brewed from tea leaves and not powder, and only contains Vitamin C (ascorbic acid). Here are some ways to TREAT someone who has the flu:
1. Elderberry – Elderberry has been used for centuries to combat illness, and has been shown to have strong antioxidant properties, recent studies have also show it may have antiviral properties as well, you can find elderberry extract in most health food stores.
2. Use neti pots to help irrigate your sinus canals by allowing the warm solution/water to help thin the mucus and flush it out, people often report experience immediate relief and this method comes recommended by surgeons who deal with this area of the body.
3. Elevate your head when laying down –This is key to getting a good night’s rest and relaxing, by elevating your head to a comfortable level you allow gravity to help drain the nasal passages.
4. Juicing along with Green Smoothies to Boost Immunity – It goes without saying that just like preventing flu’s, having a proper diet full of immune boosting antioxidants and phytonutrients along with naturally occurring enzymes is key to reducing your overall sick time.
5. Colloidal Silver – Colloidal silver is known to have powerful antiviral and antibacterial properties. It is said this substance disables an enzyme that viruses and other harmful bacteria need in order to keep living within the human body.
6. As was recommended above, proper sleep; 7-9 hours, along with constant hydration from pure water and proper nutrition along with stress reduction and supplements will often do the trick when dealing with flu.

There you have it! Eat your greens, exercise and sleep, journal or meditate to reduce stress, and take your health into your hands by educating yourself as much as possible and consult your naturopathic doctor with any personal medical questions. Thanks for sharing Ed!

Pumpkin Parfait

2009-11-12T20:07:00.003-05:00

With holiday parties right around the corner, this is a perfect dessert idea...or a great breakfast/ brunch addition! Yea, we all know and love pumpkin pie...FYI: Order your gluten free and vegan pies made by The Greenwood Kitchen ASAP. Email us at www.thegreenwoodkitchen@gmail.com or you can order them through Kimberton Whole Foods anytime between now and November 21st.
If you want to change it up and make your pumpkin dessert a bit more fancy, try this recipe. It's VERY easy...

1 Medium pumpkin, cooked down and mashed ( I use my food processor)
1/2c pure maple syrup...Im not talking Acme brand people...I mean GOOD organic maple syrup!
1 Tbs. Blackstrap molasses
1 1/2 -2 tsp. pumpkin pie spices...I use cinnamon, nutmeg, ginger, and clove

You can easily make the above pumpkin mix ahead of time, but do not assemble anything until your ready to serve dessert.

Start with a layer of coconut or dairy yogurt, then crumble a 12 piece bag of vanilla macaroons, which you can purchase by clicking on the link below http://www.etsy.com/view_listing.php?listing_id=29557621 and sprinkle the macaroon crumb between each layer of yogurt and pumpkin mix. Top off each glass with whatever leftover macaroon crumb you have, and a bit of whip cream. Look for rice whip cream at your local natural foods store for those having dairy issues...
This recipe should make 4 servings depending on what type of wine glasses you decide to use. Sometimes it's nice to enjoy the flavors of pumpkin without the crust!

Roasted Corn Pudding in Acorn Squash

2009-11-05T20:21:00.002-05:00

These are amazing. I've made this recipe twice now, and no I can not take credit for it...check out 101cookbooks.com October archives for the original recipe. Below is my version...FYI, they make awesome appetizers!

2 acorn squash, cut in half, cleaned out and bottom leveled
olive oil to brush your squash

Filling:
1c. rice milk
1 whole organic egg, plus 2 egg whites (you can not use egg substitute for this recipe!)
1/2c. corn, fresh or frozen will do
1/3c. chopped shallot
1 tsp. sea salt
1/2 tsp. ground anise
pinch of nutmeg

Cooking instructions:
Bake your oiled squash on the center rack at 375 for about 40 minutes to soften the flesh. Whisk your corn filling together and pour a generous portion into each acorn squash. Make sure your squash are sitting level on your baking pan or they will tip and make a huge mess. Bake the filled squash for another 35-40 minutes. Turn the oven off, and top with pecorino cheese if you like, then turn your broiler on for 3-6 minutes. Keep your eye on these, they can burn rather fast! Before serving, sprinkle a bit of sea salt and nutmeg on top for garnish. If you don't have certain ingredients on hand, adjust the recipe to what you do have. An idea...try ground cinnamon instead of anise!

Halloween Market Happenings

2009-10-30T19:43:00.004-04:00

The Greenwood Kitchen wishes everyone a happy and fun weekend, as always! We will be attending the Lansodwne Farmer's market tomorrow from 9-1pm. Stop by and check out what new goodies we have to share with you!

Happy Halloween!

Red Lentil Soup...

2009-10-25T20:43:00.002-04:00

I apologize...again...for the blurry picture. I'm having some camera difficulties lately, which I'm working on fixing. I'll admit, I think it's on my end, not the camera's fault!
Anyhow, this is a quick post to fill you in on a new favorite fall stew. I thought it would be more of a soup, but with red lentils and rice thrown in, it turned out to be more of a hardy stew, perfect for a rainy day like the past two Saturday's.
For the full recipe, you can visit 101 cookbook's October 15th post. I really didn't drift too far from her recipe, other than adding a few stalks of chopped rainbow chard to the final dish, and allowing it to wilt. So try it out for yourselves and make sure to leave a comment and tell me what you did or didn't do to make this recipe your own.

Saturday October 24th, Fall Festival!

2009-10-22T19:42:00.003-04:00

First of all, I apologize for the blurry image. October 24th is Kimberton Whole Foods of Ottsville Fall Festival. We will be there for the duration, offering many things pumpkin!
Check out the events calender at www.kimbertonwholefoods.com

for more details...we hope to see you there!!

Potato Leek Soup, Asian style

2009-10-20T16:24:00.002-04:00

This is my new favorite soup...so I had to share the recipe ASAP.

4c vegetable broth plus 1c water
1/4c bragg's liquid aminos
1Tbs. red pepper sauce, optional (I like spice)
1 very large leek, chopped
6 sweet potatoes, chopped
1 2oz. bag of your favorite seaweed, chopped (I used Arame)
Bring your broth and braggs to a boil, add your chopped leek and potatos and let them simmer until soft. Add your seaweed right before serving. The seaweed will only need a minute or so to soften.
This soup is even better as leftovers!

Triple Squash Shephards Pie

2009-10-20T16:01:00.002-04:00

The Greenwood Kitchen is hoping to offer the above version sandwich bread in the near future...so keep your eye out...

So I recently took a standard shepards pie recipe, and tailored it to my needs, and this is what I came up with: A triple sqash filling.

Boil 2 Ibs. of potatoes. Puree your potatoes with a bit of milk and butter to your liking, then toss in 4 chopped scallions. Set aside.

2 onions

1 zucchini squash

1 acorn squash

1 small-medium butternut squash

5 big carrots

1/4c olive oil or butter

*add the above ingredients to a large soup pot and saute, allowing squash to soften slightly

Then add:

1c. veggie broth

1 tbs. tomato paste

1/2c. red wine

1/4c. GF all-purpose flour

1/2 tsp. cinnamon

1/4 tsp. chili powder

a pinch of clove and cayenne

Allow some of the liquid to cook off before pouring the mixture into a casserole dish. Gently, top your veggie mix with whipped potatoes and grate 1/2c. raw cheddar cheese (optional) on top, then bake at 400 degrees for 15-20 minutes. It's a great dish with a big piece of crusty bread to soak up your leftover gravy.

Pumpkin Pie Time!

2009-10-15T18:56:00.002-04:00

If your in the Philadelphia area, and desire a VERY tasty vegan and gluten free pumpkin pie this holiday, your in luck! The Greenwood Kitchen is offering full size pumpkin pies or cute individual pumpkin pies for pre-order only...so email me by November 19th for details: jaynel.hollis@gmail.com
Now, on to the recipe...

This is the perfect light but warming dish to get you through the Nor'easter heading our way. Bake a large spaghetti squash at 350 degrees for 40 minutes, or until soft.

In a saucepan combine:

5 Tbs. vegan margarine ( olive oil does not work that well for this recipe)

3 skinny eggplants, diced and with the skin still on

2 Vidalia onions, diced

3 sweet banana peppers, diced

1/2c cooked garbanzo beans

3-4 Tbs. Bragg's Aminos

1 tsp. spicy red pepper sauce

1 1/2 tsp. Chaat Masala (an Indian blend found in health food and specialty stores)

Slice and dice your veggies, and squeeze half a lemon onto the eggplant then place it in a colander for about 10 minutes. Melt the butter, and cook the onion and pepper first. Add the remaining ingredients, but hold off on adding the garbanzo beans until 10 minutes before serving. The mix should be fragrant and creamy from the vegan margarine. Scrap the squash into a large serving bowl, top with the eggplant mix, add a tossed salad and you have yourself a meal in about 40 minutes.

Cape May Recap...

2009-10-04T14:32:00.006-04:00

A little more than a year ago, Kyle and I were married in Cape May, NJ...and thought now would be the perfect time for a Cape May recap. If you check out October 2008's blog post you'll find some pictures we shared of the wedding and honeymoon to Italy. This year, we want to highlight some fun places to visit if you happen to visit Cape May yourself.

HIGHER GROUNDS Cafe and Healthfood store, offers a wonderful variety of vegan, vegetarian, and gluten-free foods. Juices, smoothies, and a variety of coffee drinks are a menu highlight as well. Below is a picture of the cafe's tranquil outdoor garden...
479 W. Perry St. West Cape May, NJ. 609.884.1131 Closed Tuesdays

Turdo Vineyards and Winery, is one of four wineries in Cape May. A husband and wife team, this vineyard began with just a few grape vines smuggled over from Sicily. A Taste of Italy! This couple knows what they're doing. Visit the grounds and enjoy a $5.oo tasting of 7 in-season wines, then tour the grounds for free. Much of the winery runs off solar energy, which is awesome. They also grow organic figs and sell the most amazing fig and orange zested jam.
3911 Bayshore Rd. North Cape May, NJ. 609.884.5591

A few more places worth mentioning...

Bella Vida Garden Cafe
406 N. Broadway Rd. West Cape May, NJ 609.884.6332
Bella Vida offers breakfast, lunch, and dinner with many organic vegetarian and vegan options. Plus, this is the only place, so far, where I have found gluten-free pasta on the menu. The ambiance of the cafe is a little off, however the food is great!

Seaside Cheese Co.
600 Park Blvd. West Cape May, NJ 609.884.8700
A must try for anybody vacationing in Cape May....this cheese shop is a bit off the beaten path, but so fun to browse through if you take the time to bike out for a visit. They offer gluten-free crackers, jams, olive oil blends, and a plethora of different cheeses...perfect if you pick up a bottle of wine at Turdo Vineyards, huh?
I caught wind that Seaside Cheese offers a private tasting after hours if you call ahead and reserve a space...apparently the price is reasonable too (somewhere around $35).

Tea By The Sea
405 W. Perry St. West Cape May, NJ 609.898.4132
I love tea! This little shop offers tons of loose tea, and Harney & Sons organic silk teas at a very reasonable price. The shop is oddly connected to other shops, one being a thrift store, with some great tea sets for sale.

Until next time...

Cookbook Inspiration

2009-09-27T17:16:00.004-04:00

Hello, Hello. I know it's been awhile. I have been chained to my kitchen preparing for the Autism Speaks Walk yesterday! By the way, a big Thank You! to all who came out to show support and walk for Autism Awareness. We had the chance to meet many great people!
So I have been finding many of my customers have been emailing and asking me what my favorite cookbooks are.....so without furthur delay, I am offering up my three favorites, one in each category: Vegetarian, Vegan, and Raw Vegan.
Super Natural Cooking (by Heidi Swanson) is a main staple for any newcomers to a vegetarian lifestyle. Heidi gives a great introduction for incorporating whole and natural ingredients into your cooking, then proceeds to share some wonderful recipes. My favorite is her Sprouted Garbanzo Burgers...YUM! Heidi also has a wonderful cooking blog I frequent, http://www.101cookbooks.com/ and would suggest this for some vegetarian kitchen inspiration.
While this book does have a few soy based recipes, and if you're like me and don't eat tofu, it is easy to omit or replace these soy based ingredients with other options throughout this book.

I Am Grateful (by Terces Engelhart and Orchid) , recipes and lifestyle of Cafe Gratitude, is not only one of my favorite raw vegan books to browse for inspiration, but seems to be the favorite raw cafe of the ever growing famous singer Jason Mraz.... I adore their 'I Am Bliss' Hazelnut Chocolate Cream Pie, and while I have never personally had the opportunity to visit this cafe myself, I'm sure the visit is worth it just for the pie!

ReFresh (by Ruth Tal) is filled with contemporary vegan recipes ...a great mix of soups, juices, and salads. I LOVE the Marrakesh Curried Stew, during winter months it really hits the spot. Amazingly, when taking inventory of my cookbooks for this blog post, I realized that I don't actually have too many gluten-free cookbooks...I like to pick up vegan and vegetarian books, and make the needed changes myself so I can enjoy each recipe with my own twist. I may very easily have mentioned recipes in past blogs in which my inspiration was drawn from these books...so if you find yourself stumped and unsure of what to create for yourself and loved ones...if you are striving to eat simple and wholesome foods, or leaning toward a vegetarian diet but need some ideas to satisfy you and your family, please check into these books! Keep your eye out for more "good book" blogs in the future. Happy Cooking!

Tomatoes....Finally!?

2009-09-19T16:42:00.004-04:00

I am a HUGE tomato freak. In case you haven't noticed.....tomato basil bread, tomato herb crackers, etc. etc. Anyhow, with all that lovely June rain, my tomatoes have taken their good old time blooming... finally they have made an appearance!

Along with some sweet banana peppers, onion, cucumber, cilantro, basil, hot pepper sauce, lime juice and olive oil....my wonderful husband made a favorite chilled soup of mine. Gazpacho.

Now there are many different ways of making gazpacho....in Italy, the traditional way is using heavy cream, tomatoes, and stale bread. However, I prefer this lighter version. Take a good amount of the above mentioned veggies, blending half, and pulsing the other half in your food processor to create a nice chunky texture. Combine the chunky mix with the blended mix and then drizzle in your olive oil (about 1/4 cup) and juice of one lime. I like a bit of heat, so I add pepper sauce, but it's great seasoned with just a bit of sea salt and black pepper too.

Enjoy this last bit of summer bliss while you can!!!

GREENFEST PHILLY Sept. 13, 2009

2009-09-13T20:08:00.002-04:00

A HUGE thanks to all who came out today in support of all things green and sustainable! We had a wonderful time meeting new people, hearing great music ( yay, Papertrees!!), and of course, helping our Philadelphia animals.

Thanks to all the local support today, we will be donating 10% of our sales to PAWS animal shelter in support of fostering and adopting animals in need of a good home. Next year, we hope to double our efforts of donation to this wonderful cause!! Help us get there!! Again, THANK YOU to all who came out and showed your support. We look forward to many more fun events in the future.

Power Salads

2009-09-07T17:37:00.003-04:00

I LOVE kale. This salad is a mix of garden tomatoes, sun-dried tomatoes, avocado, sesame seeds, and a creamy tahini-garlic dressing. This would make a great main or side dish.

I had a customer a few weeks ago ask about jazzing up her dinners since she is staying

away from certain foods but her husband and kids are not. Keep it simple, but change it up.

For us, salads are a main staple, and so I suggested creating fancy salads every night that her family members could enjoy as a side dish, but was hearty enough to satisfy her as a whole meal. Kale is such a versatile green that can be topped with any rich and creamy dressing then tossed with a few of these ideas: chopped and grilled veggies (seasoned lightly with olive oil and sea salt) such as beets, butternut squash, pumpkin, brussel sprouts, carrots, parsnips, or eggplant. Or, try your favorite chopped and pan toasted nuts, chevre or feta, thinly sliced apples or pears , and a dash of raisins or cranberries.

Garlic Tahini Dressing:

3/4 c. tahini

1/2 c. apple cider vinegar

1/2 c. water

1 lemon or lime, juiced

1/4 c. Bragg's liquid aminos

1/4 c. chopped onion

1 Tbs. fresh or dried parsley

1 tsp. garlic powder

This dressing would taste great with ANY salad topper ideas listed above!

Yummy Palik Panir!

2009-08-29T16:39:00.005-04:00

Have you ever heard of Palik Panir (or Palak Paneer)?

This is a wonderful dish we first discovered while vending at the Swarthmore Farmer's Market. Another local vendor attending the market (and soon to be opening a resturant in Swarthmore (yay!)) creates the most amazing Mediterranean/Greek/Indian dishes ever! He is very up-to-date on gluten intolerances and can easily point you to the dishes suited for those on a gluten free diet (which is almost all of them!). I have eaten many of his gluten free dishes with no problems. I have also tried creating some of his wonderful dishes in my own kitchen, (watch out for a future blog about marinated brussel sprouts!) and this past week we made our own Palik Panir with success!!

Above is a trio of:

Sauteed spinach (with 1 clove of garlic, 1 tsp. coriander, cumin, and cinnamon each, 1/2" knob of fresh grated ginger, 1/4 c. chopped onion cooked down in a bit of olive oil and a dash of sea salt)...

Crumbled feta (to create this dish vegan, just omit and I promise the flavors are still there!!)...

Long grain brown rice steamed with raisins and slivered carrots, then fluffed with a fork.

My version of Palik Panir is a simple creation of spinach and feta sitting atop a bed of rice....how easy, right?! Test it out for yourself. It's a very simple recipe when you're on the run throughout the week, and tastes even better the following day for lunch!

Stuffed Gladiolas Flowers

2009-08-24T20:14:00.011-04:00

Yep, you heard right. This might be something you would only

imagine seeing in some crazy vegan restaurant, however this is

a very easy recipe to create in your own kitchen.

I picked up a beautiful yellow gladiola the other day at the

farmer's market, and when I got home, placed it in a jar with

some water until I was ready to stuff the flowers. My stuffing

was a brown and dirty rice mix.

To this I added:

1 bell pepper, diced

8 assorted mushrooms

1/2 an onion, diced

1/4 zucchini, diced

Toss all your veggies into a pan with coconut oil, sea salt,

2 cloves of garlic, and whatever other spices you wish to use.

(I used fennel seed and nutmeg to mix things up a bit.)

After boiling the rice accordingly, I added it to my pan of

sauteed veggies. Prepare your dinner plates with a bit of

greens and diced yellow tomato (or any color tomato)

before stuffing your gladiola's with the veggie and rice mix.

Once you're ready to present your dinner, tear off the flowers

from the stem, cut the bottom green off, remove

and clean the center of each flower. Add a generous spoonful

of your rice mix to each flower and gently lay them on your salad.

Enjoy immediately, as they do tend to wilt once stuffed.

Next time I'll be getting a few different colors of gladiolas!

Ready for a Cleanse??

2009-08-20T06:16:00.003-04:00

Before

I've always felt like summer was a great time for a cleanse....

it's hot anyhow, so who wants to eat heavy meals?

Melons are in abundance too ;) These are personal size lopes I found at the

market last weekend, and I've been indulging every morning with a few bites.

Whenever I'm doing a cleanse I eat high water containing foods such as melons,

cucumbers, zucchini's, etc. I also stick close with veggie juice and whole foods smoothies

while detoxing as these are light on your digestive system.

I'm also a firm believer in probiotics, before, during, and after a cleanse. All year long really!

I like Nature's Sunshine vitamins and supplements. You can check out their website at

http://www.naturessunshine.com/

If you have any questions or need more info. before beginning a cleanse, I would

suggest heading over to Ed's website, http://www.totalcleanseguide.com/

He has done his research! I'm sure he would be willing to answer any personal questions

to the best of his knowledge...his write-up on green smoothies answers the top questions I hear from my customers...What are they?...and, Why are they good for me?

Red Beets while colon cleansing? I never knew!

You must check out Ed's site...and if you're interested in colon

cleansing or learning more about this wonderful practice,

check out Jeannette's website, http://www.theartofhealth.us/

She is such a wonderful hydrotherapist and I highly recommend her to those

new to this practice, as she will walk you through any concerns and questions.

So there you have it...Three great websites for all your cleansing needs!

After

Product Highlight: Kale Chips

2009-08-15T17:57:00.003-04:00

One of my favorite products, and all time favorite way to get in a good dose of greens....

KALE TAHINI CHIPS!!

What are they? Kale, with a garlic tahini dressing massaged in, then

dehydrated at low temp. until crispy and melt-in-your-mouth savory...

A must try with freshly popped stove top popcorn.

Where can I find them you may ask?

At any local weekend market (check the website for locations http://www.thegreenwoodkitchen.com/ ) ,

Martindale's Natural Food Store carries our

Kale Chips, and of course, you may purchase them online at http://www.jaynelhollis.etsy.com/

Kale Tahini Popcorn:

1c. organic corn kernels

2 Tbs. coconut butter or ghee

In a covered pot on the stove, pop your corn.

In a separate bowl add:

A few squirts of olive oil from a squirt bottle

1 bag of The Greenwood Kitchen Kale Tahini Chips, crumbled

1 Tbs. nutritional yeast

1 tsp. sea salt

1 tsp. herbs de provence

The simplicity of it all...

2009-08-12T21:04:00.002-04:00

I am a huge salad fan. I always have been.......

I, just like many other salad fans, like to jazz things up a bit....all the time!

Above was an amazing salad I had for dinner two nights ago.

What you see is boston lettuce, spinach, Arame and Wakame seaweed,

chopped shitake mushrooms, cucumber, red onion, avacado and pea shoots.

Dressing is everything. Lets talk dressing.

Check into Everyday Raw by Matthew Kenney......

Below is the spicy almond dressing, which went great with my salad ...

2c. almonds

4 roma tomatoes

1/2c bragg's aminos

1/4c sesame oil

3 Tbs lime juice

2 tsp. maple syrup ( i used honey)

1 tsp. miso paste

3 in. piece of ginger

1 in piece of lemongrass ( i left this out, b/c i didn't have it! As simple as that)

6 Thai chiles ( who has these on hand? I didn't...so I used red pepper flakes, about 2 Tbs.)

1 tsp. sea salt

Blend everything until smooth.

Sometimes simple is best;)

MORE ice cream recipes....

2009-08-06T19:12:00.002-04:00

Okay, so August has welcomed us with a heat wave!!

So I have been embracing all forms of cool eats...smoothies, juices,

and ice creams. The following recipes are not made with

coconut though, as I usually am in the habit of doing.

This past farmer's market I met someone allergic to coconut.

Very unfortunate, yes, but not without options. For an alternative vegan

ice cream, where there's a will, there is a way!

The above photo is fig cashew ice cream topped with chopped fig and

Raspberry macaroons....so pick a bag of these up at this weekends market!

Or, for those out of town, check out www.jaynelhollis.etsy.com

What you'll need:

1c. cashews, soaked overnight

1c. water

4 large figs, chopped

5 dates, pits removed

3 drops of liquid stevia, optional

1 tsp. vanilla extract

1/2 a lemon, juiced

Blend everything together until creamy and process in your ice cream maker.

If you are without an ice cream maker, try using ice cube trays or popsicle cups.

Below is a photo of peachy cream ice cream. Just use the above recipe and substitute the fig for 3 peaches. This ice cream is wonderful topped with our Lemon Poppyseed macaroons!

Enjoy!

caramel ice cream w/ vanilla almond mac's

2009-07-31T17:34:00.003-04:00

This is a very easy, very cooling treat to make throughout the summer...

What you'll need:

coconut meat from 2 young coconuts

1/2c. Dark Muscovado sugar ( mine is from India Tree)

1 Tbs. vanilla extract

1 tsp. sea salt

Enough coconut water, nut or rice milk to get your blender going.

Add all the above ingredients to your blender and process until smooth,

then transfer to your ice cream maker. Once your ice cream is a nice thick consistency,

spoon into your serving bowls and top with chopped Vanilla Almond or Chocolate Fudge Macaroons. Be sure to pick up Vanilla and Chocolate mac's at the Lansdowne market tomorrow and put this recipe to the test!

Bannock or Scone ?

2009-07-26T20:42:00.004-04:00

These gems are our Berry Bannock's. What's a bannock?

A bannock is of Scottish origin, and is a small quickbread or cake.

A scone is really a triangular cut of a bannock. Make sense?

In Scotland, bannock and scone are used interchangably, which

leads me to my dilemma........what to name them.

Let's take a vote on the newest addition to our bake line....

... scone or bannock? Leave your answer in the comments column.

I'm leaning toward the latter, I think the name's cute!

Two Quick Summer Salads

2009-07-25T16:51:00.003-04:00

This salad originated rather quickly last night...it's a mix of whatever I had leftover

in my fridge...and what we had growing in abundance in our backyard.

Be playful with your pasta salad and toss together whatever's on hand.

1 lb. brown rice pasta

2 large carrots, mandolined

10 large sun-dried tomatoes

4 sweet banana peppers, diced

1 large vidalia onion

1c. spiced peanuts ( I toasted peanuts coated in agave, chili powder, and sea salt, then baked until slightly brown...made these awhile back and had some leftover in my fridge....but these are very simple to do! Don't be afraid to try any other nut you have on hand )

Also on hand in my fridge was Brazil Nut 'parm cheese'. We make a lot of brazil nut milk,

and last time I used the leftover nut pulp and dried it on my dehydrator. Throw your

nut 'flour' into your food processor and add the following per 1c. nut flour:

2 Tbs. nutritional yeast

1 Tbs. garlic powder

1 Tbs. any herb ( I used Herbs de Provence )

This is a yummy medley I made for my lunch this week of fresh corn from the cob, slow cooked black beans, diced cucumber and onion and a spicy jalapeno relish which gives a nice kick. Next pasta salad I make will be topped with this yummy mix!

This is where I got my Jalapeno relish: http://www.happyjalapenos.com/

They're based in Lancaster.....

Road Trip: Part Three

2009-07-20T17:47:00.004-04:00

Below are a few places we ate at while in Chicago.

This is Karyn's Raw Cafe located at 1901 North Halstead St.

If you're staying in downtown Chicago, you'll need to use public transportation

or a car/taxi to visit her shop, but it's worth it!

We tried some raw coconut mango yogurt topped with a nutty granola,

a cacao superfoods smoothie, and a tahini apple shake.

This is a shot of some of the takeaway offered at Karyn's.

Below is a Tea bar we walked to from our hotel one morning.

Check out http://www.argotea.com/ for locations around Chicago

if you visit, it's worth a stop in. This Chicago based business

offers tea by the ounce.....anything from Hibiscus Apple to

Fruit Sangria. YUM!

Of course, you can NOT visit Chicago without having a slice of pizza.
Not a problem if you have a gluten allergy...just stop in at Marcello's Father and Son. We stopped in at their Lincoln Park location, 645 North Ave. They also
have another location at Logan Square, 2475 N. Milwaukee Ave.

They offer thin crust or the traditional deep dish with a gluten free crust!

If you're in the mood for mexican try Su Casa on Ontario Street.
We had wonderful Vegan corn Taco's and margarita's for dinner one night.

I'll leave you with two really cool looking cafe's that we did not get a chance to visit due to lack of time. If you're taking a trip to Chicago in the near future

and happen to check them out, let me know what you thought!

http://www.cousinsiv.com/

http://www.borrowedearthcafe.com/

Road Trip : Part Two

2009-07-17T17:06:00.004-04:00

The second half of our trip was spent in Chicago.

Above is us splashing in the water, along with a few kids to our left

having a good old time.

This is the BEAN. We walked under the bean and it feels like you're
at a fun fair walking through the mirror mazes. Ever done that?

On our first night, we took a half hour boat tour and they

give the the highlights of Chicago's beginnings.

If traveling on a budget, I would suggest this tour, as it

gives you the most for your money.