Product Review: Tinkyada Gluten-Free Rice Pasta

You know, even for someone who can't have wheat, everybody deserves a little pasta in their life, right? It's chewy, filling, and satisfying in so many ways. And all the delicious things you can do with it!

Okay, truth is, we all know pasta is not the absolute best thing for us especially if all we ever have are cream sauces or butter on it. However - and this a big HOWEVER - if you use it complementarily with all sorts of other delicious and nutritious items, then yes, pasta can be a really great food. And don't despair gluten-free eaters, there are many, many companies who are more than willing to provide you with a whole host of gluten-free options. In fact, in Asia, rice noodles have been used for thousands of years with the most basic ingredients possible - stone-ground rice (rice flour) and water. That's it. Pretty simple and easy to make.

You can walk into any Pho house in the world and you'll find exactly what I'm talking about: good rice noodles steeped deeply in that delicious Pho broth. And if you want rice noodle selection, just peruse your local Asian market (if you have one) and walk down the noodle aisle. One whole side will be dedicated to rice noodles in every shape and size.

Now, for anyone who has tried a rice noodle, it really depends on the noodle, the maker and the ingredients as to how the texture and feel in your mouth will be. Some noodles are sticky intentionally; some noodles fall apart if overcooked; some noodles cook quickly while others take twenty minutes or longer to soften; and some noodles just aren't very good.

Rice in and of itself is not a bad food. It has gotten a bad rap because the glycemic index of it is a bit high and that is a major concern for a lot of people. However, rice is a quick and sustainable energy source, low in sodium, cholesterol-free and full of vitamins and minerals like niacin, Vitamin D, calcium, iron, thiamine and riboflavin. This popular crop feeds more than half of the population of the world and is considered a staple in most countries.

And just think about the vast quantity of types of rice: red, white, black, jasmine, arborio, short-grain, long-grain, instant. The list goes on and on. But the most popular debate has and will probably always be: white or brown? Keeping that outer husk with all its beneficial bran seems a great way to go.

And that is just what my favorite rice pasta company has done.

As more people find themselves on a gluten-free diet, the need for gluten-free pastas are on the rise. Companies are taking hold of this potential and creating new and exciting options that really rival their original wheat-filled counterparts. Penne, spirals, shapes and letters, bunnies, lasagna, elbows, fusilli, fettucini, shells, and more. The rice pasta industry has tried and succeeded at copying just about everything.

But as I have said before, not all pastas are the same. I have tried quinoa pastas made with corn, rice pastas made with organic brown rice, standard rice flour and water pastas, rice pastas that add dried vegetables right into the pasta and more. They all have their positives and their negatives and one of these days, I would love to do a taste, compare and share. But, that's another article.

Today, I am going to share with you my all-time favorite rice pasta and why it is my all-time favorite.

Tinkyada Rice Pasta is the winner hands-down. http://www.tinkyada.com/

Let me tell you why.

I have tried a lot of rice pasta. A LOT.

In my early quest for a great gluten-free diet, I didn't know how to make my own pasta and finding rice pasta was easy. In every natural store, it is abundant and now, in most stores, you can find at least a package or two. I have learned to make my own pasta, but pre-packaged rice pasta is fast, easy and readily available, so why not? That's my theory. And there is no way I am about to spend the hours trying to make my own gluten-free pasta into little spiral shapes. Not gonna happen. Who has time? Or should I say, days?

When I started out, I tried lots of different kinds of rice pastas, always looking for the one that would offer some greater nutritional value, but also a really great product. That's not too much to ask, is it? I didn't think so. So, I bought various package after package cooking them according to direction and remembering the rules of great pasta cooking (believe it or not, with the right rice pasta, it will cook just like the wheat varieties, al dente and all) I found my favorite.

Through a few bad pasta experiences, I found some gluten-free pastas to be dull or lifeless, grainy or starchy, overly chewy or gummy, and so many of them with all the great rice bran just fell apart when you cooked them. That's not any fun. Food should be pretty, as well as enjoyable. If it is possible, why compromise for second-best? Again, that's my theory.

And that's when I stumbled upon Tinkyada. Okay, stumble is probably not the right word. Fell would be more like it. How could I not when in the majority of the stores I went into it was either the only rice pasta they carried or it filled the entire shelf. Tinkyada has such a vast variety of types, shapes and sizes, most stores don't even carry all they offer. So, with the store stocking so many, it must be good, right?

This is where I wave my little red flag. Note to all gluten-free eaters: just because a store stocks several varieties of a particular brand does not, and I repeat, does not mean they are actually any good or even the best. Tinkyada is the exception here. As a matter of fact, they are quite the exception because their pasta is good. Okay, not just good, but goooooooooooooooooooooood. Can you hear my lips smacking just thinking about them?

Tinkyada offers lots of options from organic brown rice pastas to spinach brown rice spaghetti noodles (one of my favorites) to multi-colored vegetable spirals with carrot, tomato, and spinach in the pasta itself. Probably the one and only noodle I have yet to have tried is their lasagna noodle. No, wait. I believe I did try that some years ago, but it has been awhile. I just haven't gotten around to making any sort of lasagna. But, I will!

You can eat the noodles cold or hot (a big problem for many manufacturers), you can sauce them or eat them plain, and nearly all the noodles contain rice bran for extra nutrition, texture and flavor. And only one is made with white rice; the rest are filled with the beneficial brown rice variety. Delish.

So, what is one to do with a rice noodle?

Whatever you want to.

Literally. Make spaghetti with marinara sauce and add a meatball or two; make a cold pasta salad on a hot summer night; add some to make chicken noodle soup; make a delicious cream sauce and serve up some fettucini; or do what I do: make your own sauce concoction and devour. *See below for my latest offering.

Here are some tips for pasta lovers (and really, these are pretty standard pasta making tips whether you eat wheat pasta or rice):

1. Salt the water generously. This will make the pasta more flavorful and you'll have to add less salt to your dish later. (Of course, for those of you who don't eat salt or prefer not to, this is completely optional. Tinkyada is just as delicious without added salt.)

2. Cook the pasta just until al dente, which literally means, "to the tooth." The texture should still be a bit chewy and firm. The pasta will continue to cook once you remove it from the heat, so if you overcook it prior to that, by the time it gets to the plate and in your mouth, it will be mushy. Unless you like that, then have at it.

3. If you need to stop the pasta from continuing to cook (aka, you overcooked it), then run it under some cold water to stop the cooking process. Some of the packages of rice pasta will recommend that you do this anyway. You don't have to do this with Tinkyada's pasta. Not necessary. And on the plus side, then your pasta won't be cold when you want it to be hot. Some of the other brands recommend you do this to also remove the excess starch from the outside of the noodle. After having cooked some of them, I can see why. They start to clump in the water and that's just a gooey mess. This is not a problem with Tinkyada. Ever. No need to rinse unless you really want to.

4. If you are going to refrigerate any leftover pasta or you are going to serve it by itself (where people can put their own toppings on, etc), then remove the pasta from the water, rinse if you must, and add a little olive oil and gently mix it around. This will prevent the pasta from sticking together, which does happen whether it is wheat or rice. If you are putting a sauce or dressing on it right away, this step is unnecessary. But remember, as with all pastas, the pasta is going to absorb the dressing somewhat. Add more later if you need to.

And that is pretty much it. Pretty simple, pretty fast and pretty delicious.

Happy eating everybody!

Creamy Italian Squash and Carrot Sauce

Great with pasta or over turkey or chicken! Delicious!

Recipe courtesy of Michelle Hankes
Serves 4-6

Ingredients

2 cups baby carrots or regular carrots chopped into 1” pieces

½ acorn squash, seeded, peeled and diced

1 cup water

¼ cup milk of choice

1 tsp dried thyme

2 tbsp dried oregano

2 tbsp dried basil

2 bay leaves

½ tsp garlic powder

½ tsp dried tarragon

½ - 1 tsp salt (add more or less to taste)

Dash cayenne pepper

½ onion, diced

1 tbsp olive oil or butter

½ tbsp butter or natural margarine

2 oz. Neufchatel cheese or vegan cream cheese alternative


Place carrots, squash, and water in a large saucepan and cook over medium heat until squash is tender and carrots are easily cut or pulled apart with a fork, about 15-20 minutes. Place cooked squash, carrots and water mixture into a blender or VitaMix. Add milk and blend until smooth.

Return pureed mixture to saucepan and add thyme, oregano, basil, bay leaves, garlic, tarragon, salt and cayenne pepper. Reduce heat to low and allow sauce to gently simmer.

Meanwhile, in a separate skillet, heat 1 tbsp. olive oil or butter on medium-low heat. Saute onions until tender, not browned, about 3-4 minutes.

Add sautéed onions, butter and Neufchatel cheese to saucepan with pureed mixture and stir gently to incorporate. Gently use a whisk to incorporate the cheese, if necessary.

Remove bay leaves, salt and pepper to taste and enjoy!

Restaurant Review: Thrive

One winter day, a friend and I set out for adventure. We whisked around town in our little car doing a little shopping, running a few errands and decidedly finding ourselves in that ever so familiar place: hungryland.

I had brought my newly purchased Chinook Book with me for a closer look (for those unfamiliar, the Chinook Book is EcoMetro's Seattle version of an all-green, all-about-sustainable, happy-earth-friendly coupon book filled with discounts from grocery stores, restaurants, manufacturers and so much more. Think Entertainment Book, but all about the greenness. Go to http://www.ecometro.com/ to see if your city has one). We flipped through the book looking for something near Seattle, or just north of Seattle, that would fit what our palates were craving.

Flip. Flip. Flip. So many options. How does one, or two, choose?

And there it was. Something that fit right into our scheme of adventure: Thrive.

Who doesn't want to thrive? Really?

And for those of you who already know or curiosity has crept up so silently you can't stand it, the website is http://www.generationthrive.com/ . Hurry up. Go there, then come back and I'll tell you more. I'll wait.

Okay, good. We're all here now. So, Thrive. Eclectic little Thrive.

When we first walked in, after finding what could be called difficult parking simply because it is right on 65th across from Whole Foods in Ravenna, the first thing we couldn't help but notice was how small it was. Unfortunately, that really did jump out at us. The little store had five tables and a counter for sitting, most of the tables only seating two, except one family-style seating arrangement at the window. My friend and I opted to sit at the counter so we could chat and watch the food denizens preparing our scrumptious fare.

But, of course, prior to sitting, we had to pick what we wanted to eat. At Thrive, you order at the front counter and they deliver it to your table by calling your name. Makes sense since the place is fairly intimate. The woman behind the counter answered most of our questions; she said she'd just come in and wasn't sure what was in the dessert counter, but other than that, she was knowledegable and super helpful. My friend ordered a warm grain bowl - Awaken - with steamed quinoa and veggies galore dressed in a Sesame-Ginger sauce. I chose the Mighty Thai - a raw (did I mention they were a raw food restaurant, except some of their steamed grain options? Did I mention that? Sorry, I suppose I didn't, but for those of you who read my latest review, it was also of a raw restaurant. Well, believe it or not, Thrive was the first raw place I tried, but I decided to review Chaco Canyon yesterday instead. Don't know why. Just did.) salad piled high with shredded red cabbage and carrots oozing with their homemade Thai "Peanut" Sauce and topped with cashews and dates. Delish. It spoke to me right off the menu.

We both decided we needed a smoothie of some sort to top off our meal, so my friend chose a Sweet Tart with fresh strawberries, lime juice, agave and ice. I had to have a Creamsicle of the strawberry variety (there are other options) and their own homemade Almond Milk. Divine.

My friend couldn't help peering into the dessert counter as I ordered - it was cleverly right where we were standing - and on the flip side, there were no labels on the actual food items, nor a list of ingredients, but everything was beautiful, tempting and beckoning. The lack of a label is not a plus for someone like me who is very aware of what I choose to consume. On a white board near the dessert case was a hand-written list of what items were featured for dessert that day. However, you had to be able to discern what was what by either guessing or asking, of which we tried to do the latter but were forced to do the prior. Let me explain. We asked the smiling woman behind the counter for better clarification, but she didn't know what was what. So, we had to guess. My friend chose a little "pudding" container with a layer of what looked like dark chocolate, milk chocolate and then dark chocolate. Her adventurous side won out. She had to have some. I decided to reserve my adventure for my cuisine.

We used our coupon (from the Chinook Book), paid, and sat down. We talked and watched the cooks from the counter spinning various kinds of foods in blenders and cuisinarts, each being plated in cute little bowls, glasses or plates. My friend cracked open her tiny container of pudding and began sampling. She said it was definitely chocolately, smooth and creamy, not too heavy and not too light. She enjoyed it immensely, licking her lips after each and every bite. She didn't want to miss a drop.

I walked over to peruse the tiny retail section that consisted of a self-help wall of grains and beans, cookbooks and other raw food reading fare, and a selection of pre-made goodies in refrigerated cases. I returned just in time to see our smoothies delivered having picked up some silverware and napkins along the way from the self-service center.

My smoothie was a beautiful pink color, creamy and blended to perfection. It tasted just like a strawberry creamsicle. It was fantastic. I wonder if they'll give me their almond milk recipe? My friend's smoothie was also a beautiful reddish pink color. She took a sip and with the sparkle in her eyes, I knew it was a hit.

One of the chefs called our names and placed two large bowls (even though we both ordered regular size, there was a bit of a concern if it would be enough. Once we saw the bowls, we realized, oh yeah, more than enough.) in front of us and we dove in. My friend kept remarking that if this was what raw food tasted like, she wanted more of it. She acknowledged that her bowl wasn't completely raw (the steamed quinoa), but the majority of it was and it was truly delicious. My Mighty Thai salad had a delicious crunch with just the right amount of dressing and flavor to tantalize my taste buds. No salt needed here. It was crunchy, it was sweet, it was filling and there was plenty left over. As I mentioned yesterday, raw food has a way of filling you up. I think it's because of all the crunching and with all that mastication, you have to eat slowly. The brain has a chance to recognize full. That's my theory.

We ate and munched and slurped in happy silence, only breaking to say how good something was. And it really was. Thrive has breathed new life back into raw food eating and I applaud them for cracking open the long-held stigma surrounding raw eateries. They really were a breath of fresh air. Literally.

The only part that stalled my refreshing inspiration was two-fold: for whatever reason, it was really hot inside the store. I must say, I was a bit surprised because for a restaurant that doesn't use stoves (I don't think they even had one in there...maybe to steam the rice or quinoa, but I think they used steamers...baffling) it was extraordinarily hot in there. Once I removed my jacket and acclimated, I was fine, but momentarily, I did wonder if I would be comfortable staying inside. I can't imagine I was just having a hot flash.

And the second-fold was price. Not on everything, mind you. I thought the food was well-priced, certainly for what you got in terms of quality and quantity. Our dishes ran about $6 or $7 for a regular bowl, $8 or $9 for a large, which neither of us got, but of the regular, we both took some home. And the smoothies were in the $4-5 range. They had smoothies that were more expensive and bigger, but alas, I could not find this info on their website and I cannot remember the exact pricing, so, I guess you'll just have to go and find out for yourself. Okay, so what I am talking about is the price of the pudding cup my friend bought. Four dollars. Four dollars? I thought that was a little much for what she got. And the price was nowhere to be found along with the missing labels and ingredient lists, otherwise she may have considered otherwise. The pudding cup came in one of those little sauce-sized take-home containers you get from Chinese restaurants or teriyaki. Tiny. She said it was just enough, but four dollars worth? Come on. That seems a little extreme. I do own a few raw food cookbooks and I know the basics of how they make those puddings and well, two or three bucks would have sufficed.

But other than that, I loved everything about them. Thrive really is opening up the eyes of a whole new generation into the world of raw, healthy eating. Raw food isn't just for rabbits anymore. It's people food. Real, good, delicious, home-style people food. Which makes the people feel good.

Go Generation Thrive.

Happy eating!

Restaurant Review: Chaco Canyon

A friend, who is vegetarian, and I decided to make a trip down to Chaco Canyon (http://www.chacocanyoncafe.com/) near the U-District in Seattle and use the coupon I had in my Chinook Book (Seattle’s eco-friendly coupon booklet).

When we first walked in, it was such a nice surprise! The atmosphere was eclectic and sublime, hand-written signage on one side with cleverly pre-made signage on another. The menu list was belovedly long with all kinds of options from warm bowls to organic smoothies to raw dishes and desserts, even breakfast. The prices were so reasonable we considered ordering several items, but we decided on a dish each and, as usual, the dessert case was screaming my name, especially with the words 'gluten-free' written on most of the items. Needless to say, I was ecstatic!

My friend ordered a warm quinoa bowl (pictured below) and I ordered the Cilantro Pesto Bowl (pictured on the left). And of course, we had to have a little dessert. To start. Everyone needs something sweet, even if it is the appetizer.

The nice fellow at the counter answered all my gluten-free questions (to which he provided a book full of the ingredients for each and every item) and gave me my chocolate coconut cupcake on its little plate and a numbered flag to track us down.

We found water and silverware (biodegradable and washable kinds) along a little bar in the middle of the room, along with bus-yourself stations. We grabbed what we needed and headed to a little table in the back corner.

One thing we noticed immediately was for the number of people in the room, it actually sounded quite, well, quiet. We dove into the cupcake, which was fantastic – slightly crunchy on the outside, soft and chewy, like a brownie, on the inside with a giant helping of raw ‘buttercream’ coconut frosting - and waited for our bowls to be delivered. We could have just sat and ate dessert.

In but the briefest moment later, they were. My friend’s bowl of veggies and quinoa glistened brightly with the faint aroma of nuttiness from the quinoa and tang from the tomato sauce. My beautiful green pesto bowl was filled to the brim with zucchini ‘noodles’ slathered in cilantro pesto deliciousness and speckled with black and white sesame seeds. The pesto had a clear zestiness to it with a nice crunch to the raw zucchini and sesame seeds, and just the right amount of seasoning to inspire any palate. And as with all raw food – or so it seems – there was more than enough left over. I always seem to fill up quickly with raw foods feeling satisfied and healthy afterwards. I retrieved a couple of eco-friendly take-home containers from their counter and we bussed our table, gathered our belongings and left happy, full and ready to come back again.

Thank you, Chaco Canyon, for offering so many options in a pleasing atmosphere that inspired both of us to try more raw foods. I would recommend Chaco Canyon (http://www.chacocanyoncafe.com/) to anyone interested in trying raw foods, experimenting in the organic field, or just wanting to try something different. They give you a clear idea that raw food is not just salads or cut-up carrots and celery anymore. This is great, inexpensive, delicious food that will tempt your taste buds to try more.
As my body happily sang through the rest of the day, I contemplated where to find a mandolin so I could have the option to experiment and make my own ‘noodles’ out of zucchini, carrots or well, anything.

Happy eating!

Product Review: Natural Desserts Instant Vanilla Pudding

You know, every once in a while I get the hankering for a little pudding. The soft, velvety texture, creamy, soft mouth-feel that just slides right down without really having to even move your mouth. It just floats down to your tummy.


Yum.

Well, most of the time, anyhow. I am not a huge fan of instant pudding, but there are times when you just don't want to stand over a stove and stir and stir and stir and stir. And then 30 minutes later, you have warm pudding. Sometimes, warm pudding is fantastic, but other times, you just want a nice, cold cup of creamy vanilla pudding, right?

Right.

And sometimes you want it right now, right?

Right.

Ah, the American motto. But I digress...

As I shopped around Whole Foods, I stopped by the baking aisle to check on a few items for a friend whose daughter has just recently gone gluten-, dairy- and corn-free. Very similar to me. In my attempt to help her make the transition smoothly, I was pricing some necessary items for them, when I spotted a little white box with words 'all-natural gluten-free instant vanilla pudding.'

Intriguing.

I picked up the new little box and immediately do what I always do: turned it over. I am an ingredient reader. Have to be. My body is discerning and so am I.

Reading the ingredient label, I was neither frightened, nor appalled (it is Whole Foods, after all) and pleasantly surprised to see that corn starch was not their thickener of choice.

Thumbs up for those of us abstaining from corn.

Feeling pretty pleased about it, I dropped the Natural Desserts vanilla variety in my cart (there was also a tempting chocolate version, but I was in a vanilla mood, as we all have those kinds of moments - I can hear my good friend's husband shrieking. He is a chocolate purist. Not that the chocolate has to be pure, but it has to be pure chocolate.) and headed home.

Fast-forward a few days.

It's a lazy Sunday morning and I have decided to give the new item a try. I had also just recently purchased a bunch of new and fun items from my local Asian market, so something had to be tried. The vanilla pudding stood out. It beckoned to be eaten. And I was ready to answer that call.

Flipping it over again, I re-read the backside looking at the ingredients again and all the various verbiage: no corn, no wheat, no milk (unless you choose to use some), no eggs and no soy. Excellent. This could be a new favorite for me and my new gluten-free, dairy-free, corn-free twelve-year-old friend.

Emblazoned across the top in bold italics - No Cooking! Just mix with milk! Great. Perfect for what I am looking for. There were also alternate suggestions for pudding, using milk (skim or whole) or milk alternatives (rice milk or even potato milk), pie filling, rice pudding and even a recipe for Cherries 'N Cream Pie. Mmmm. Sounds good, doesn't it?

Yep. My mouth was a'watering.

I dumped the package inside into a large bowl with two cups of cold milk (I used hemp milk because it was all I had and if the package says you can use rice or potato milk, well, hemp will work just as well). I started to whisk for the two minutes the package declared was the amount of time needed to whisk the powdery mixture into smooth and creamy goodness.

I whisked and I whisked, slow and gently, as recommended. I looked at my clock. One minute.

The mixture was still pretty much in a fluid state, so I figured something magical was about to happen around minute two.

Nope. Still liquid. Slightly thicker liquid, but nothing like pudding. Maybe like a watery sauce. Maybe.

I whisked some more and then I thought, well, why don't I just taste it? See how it tastes. Tastes like vanilla hemp milk with little pearly lumps in it.

Okay, so maybe the mixture has gelled before it mixed together fully. Interesting, considering the milk was cold and that's what the package directions tell you to do.

I whisked a little while longer, hoping for some change or some pudding magic to happen. I was only disappointed. So, I thought to myself again, as I do often while I cook or create, let's just leave it alone and see what happens. Maybe it will thicken on its own. Maybe.

I left it sit on the counter for about 7 minutes and when I came back, it looked, well, the same.

I flipped the box over again reading and scouring the words to see what I might have done wrong or where I may have flubbed. I could find no error. Put milk in bowl; dump in mixture; whisk together. Wa-la! Instant pudding. More like instant flavored milk.

Out of curiosity and not really wanting to waste half a box of hemp milk, I put the liquid into a saucepan and set it on medium. I thought maybe it just needed some heat, even though it was supposed to be a no-cook pudding mix.

I continued to whisk and stir, waiting for the mixture to at least get to the boiling stage. If it made it to that point and hadn't thickened, it wasn't going to. Whatever starch they used was either not enough or just wasn't working. Now, mind you, it has been close to an hour with all the whisking and waiting and whisking some more. I could have just made my own pudding and it would have taken less time without the confusion or frustration.

As the liquid began to boil, I realized it had thickened some to about the consistency of a nice sauce, but that really wasn't what I was looking for. And now that I had invested time and money into this project, I wasn't going to throw it away. It still had potential and I wanted pudding.

I mixed in some sweet potato starch (a fun find from the Asian market - starch from sweet potatoes! Ingenious!) and began whisking away. It began to thicken, as expected, and I realized that I put in maybe about half of what I would have to make my own pudding, so maybe the mix didn't have enough starch and whatever they were trying to do to make it be instant had failed miserably. I was kind of wondering if they had tested this product in-house before putting it in a box.

Maybe. Maybe not.

So, all in all, I would say, forget the $1.49 (or $2.49 on several websites) for the Natural Desserts Instant Pudding Mixes and if you can eat cornstarch, use one of those varieties - there are plenty. If you can't, just make your own at home. It will be less hassle, probably about the same cost, maybe even a little cheaper and you know what you're going to get when you are done.

Happy eating,
Michelle

It's been awhile. And I miss you too.

I know, I know. It seems like an eternity since I have sat here to write something. But my theory is, as with all things spoken, written or even thought about - don't do or say anything, unless it's worthwhile. It must add some value.

Hence, I shall keep this short.

As we all know, November and December can be quite hectic with various holiday gatherings, festivities and the cooking - oh my, all the cooking. I love it! I cooked my way through most of November and December sharing all my favorites with friends and relatives and eating only enough to be considered my share.

Okay, maybe a tad more.

But it was all delicious and enjoyable and because I was having fun, I declined to share my delicacies because I wasn't doing anything new. I cooked and baked and created to my heart's content old favorites to share and give away. I do have some upcoming reviews I am going to share, but not today.

Today, it is rainy and soppy outside and one of those days you want to curl up by the fireplace with a good book, cup of joe (or cocoa) and snuggle in. So, that is what I am going to do and I promise, promise, I will share some new creations soon.

My mind is brimming full of ideas from the past two months and I will get on top of sharing all that I have accomplished recently.

Love and Light,
Michelle

Product Review: Gluten Free & Fabulous Macaroni & Cheese

You know, a great way to start off any evening is with a nice package of macaroni and cheese. Kids love it. Adults love it. It has such a salty, sweet flavor that will make any of us beg to go back to our childhoods, even for just a day.

I grew up on Kraft Mac n' Cheese, or the store brand, whatever was cheaper, as most kids did and still do. One of my friends down the street had a mom (whom I still love dearly) who would not even let her think about touching the stuff because she was a purist - make it from scratch or don't make it at all. I agree with her now. But back then, no way. I wanted that creamy soft goodness right out of the box. Orange food coloring and all.

Now, I can barely think about even entertaining that idea, let alone eat mac n' cheese that isn't natural or gluten-free. I've tried a few brands, but as I have given up nearly all dairy, I just don't eat it unless I make my own non-dairy version. However, one day, while strolling down the aisle of one of my favorite natural stores, I came across a new package sitting on a shelf. Without realizing why I would even want to check it out, I flipped the little blue and yellow package around to see that not only was it gluten-free, but it was made primarily with quinoa flour.

Very intriguing. The front of the package never even alluded to this, so this little chance happening was quite welcome.

As most of you know, I love quinoa, millet, and pretty much most ancient grains that are me-friendly because they're superior in nutrition to rice or wheat. So, to find a package of hidden gem gluten-free mac n' cheese made with quinoa, well, I had to buy some.

Not an easy feat at $6.79 a bag.

I nearly choked at the seven dollar price tag, but the idea of being able to consume pasta made with quinoa and rice flour was too intriguing. I bought a bag, no doubt spurred on by the little kid in me who liked to sit outside and play with the dogs or hide in laundry baskets while Mom cooked up some pre-packaged easy feed. I could nearly smell the aroma of Kraft filling the air.  

I have one little comment for the quinoa connoisseurs. For those of you who love gluten-free stuff, I know there is a company out there that makes quinoa pasta. I can hear you yelling at your computers now. My problem with that company is the other flour in the pasta is corn. I rarely eat corn. Not me-friendly.

So, the idea of quinoa and rice, that was exciting. I mean, seriously, think about the sheer nutrient factor and then add in the complete protein factor. AND I get to have mac n' cheese? It was worth breaking my no-dairy rule to just try it once.

And it was so worth it.

Hands-down, my favorite rice pasta is Tinkyada, but Gluten-Free and Fabulous is definitely pulling in close behind. The texture was perfect. I cooked it to al dente, leaving a slight chew, then added the rice milk (I know, kinda pointless, but I don't buy anything cow-related, so bear with me here), Earth Balance Soy-Free Margarine, the packaged cheese (which looked quite a bit like Kraft's), and heated them all together until they became the beloved food of my childhood. Oh, yes. It was good.

As always, when you cook rice pasta of any kind, leave it al dente when you pour out the water. The pasta will still continue to cook after the water is gone. This will make the texture just right when you get ready to eat it; not mushy or falling apart. This is true of wheat pasta too, by the way, except wheat goes gooey and overly chewy.

The other tip I have for this little gem is be patient when you add the milk, butter and cheese back into the pan with the pasta. They use cornstarch to thicken it (which was a bit of a downer for me, but millions of people will rejoice in having a great gluten-free pasta with or without corn products) and it takes a little time. It will thicken. I promise. Just be patient and attentive. Give it some love while you're waiting.

When the finished product comes out of the pan and onto your plate, it is heavenly. It smells great, the texture is just right and the sweet and salty creaminess of the cheese is everything you remember, sans all the chemicals and colorings.

For those of you craving a little extra something, add a couple rounds of sausage (uncured beef was my choice), some parsley on top and you have a slightly more grown-up version of a classic childhood favorite.

The plant used for manufacturing is dedicated gluten-free, so you can feel at ease when you eat these tiny little elbows of deliciousness and enjoy every last bite knowing that you and your children are eating better, healthier and wiser without even knowing it.

You, too, can be gluten-free and fabulous.

Happy eating!

Product Review: Soyatoo's Rice Whip (Whipped Rice Topping)

Who doesn't love whipped cream? Everybody, right?

Well, that's partially true. Most of us love whipped cream, but cream and the milk of the cow is not everyone's friend. Several companies have come up with various alternatives for cream, the most notorious are those made from soy. But as those of us who are body sensitive know, soy is not for everyone either. Soy, along with wheat, fish, shellfish, peanuts, tree nuts, milk and eggs are the top 8 allergens across the board - which is why you see them listed as potential allergens on every single FDA-approved label on the market. Soy is a problem for many of us.

So, what's a girl to do? Can't have soy, can't have cream. No whipped delight on top of our pies and sundaes then, right?

Well, put away the hankies kids, Soyatoo has created a rice version that is ultra-allergen friendly. With the exception that it is packaged in a plant that uses the same equipment to package milk and nuts, it really is a marvelous feat of consumerism.

Made primarily from rice milk, coconut oil, sugar from rice and a few other standard ingredients (all easily pronounced and I know what they do and why) with several ingredients even made organically, this new concocotion is quite exciting.

So, how does it taste?

Well, that is answered in a multi-layered response. The texture is creamy and absolutely reminiscent of our dairy-filled standards you find in any spray can at Safeway, but the taste, is well, sort of different. Nothing is ever the same and anyone who loves food will tell you cream is cream and soy is soy and rice is, well, rice. But Rice Whip is definitely making headway on a soy and cream-filled monopoly. For me, vegans and dairy-free eaters all over the globe, Rice Whip is definitely something to savor. On its own, it has a slightly bitter, ricemilky aftertaste. Consumed with something like cookies or pie, the flavor completely intermingles and you wouldn't be able to tell it was Rice Whip or Reddi-Whip, the regular kind. The coconut oil gives it a nice creamy and slightly smooth mouth-coated feel without any coconut flavoring or aftertaste. It really was quite nice, if you're only sort of expecting Reddi-Whip. Be open. That's my advice whenever trying something new.

My second and final criticism to the makers of Rice Whip is the issue with the can. I saw it on the shelf at Whole Foods and immediately dropped one in my basket. It wasn't cheap at a mere $5.49 a can, but neither is Soy Whip. The alternatives just aren't cheap, but for those of us searching for some sort of pre-made relief, we're willing to ditch the few extra bucks to give it a try.

The can looks like any other whipped cream spray can with a nice label and pretty lid. I didn't bother to read past the ingredient list until I was secretly sitting in my car and itching to try it. A little pop of the good stuff in my mouth would give me all the information I need to know, right?

Well, wait another twenty minutes and then you can. What?

Since I purchased the Rice Whip out of the dairy case, it was cold, as it should be. However, the can states that because of the type of propellant they use and the design of the can (and I'm sure because of the various types of ingredients that must be used without chemicals as used to make standard spray whip), which happens to be relatively natural and for that I am grateful, the steel can and its contents must be at room temperature to work right.

They aren't kidding.

I punctured the seal to see if it would work (I just had to have a taste!) and followed the directions to shake it up and loosen the inner goodness. I hit the nozzle. Nothing. I hit it again. Some gas came out. No whip. Disappointed, I set the can onto my car seat and drove home knowing the fifteen minute drive would just about work out right.

Finally getting home, I drop the rest of the groceries and bust out the can again.

It's been awhile since I've had whipped cream. Can you tell?

After following the clearly labeled six steps (yes, six steps to freeing my creamy delight), I was able to finally squirt some onto my fingertips and taste the first safe faux cream in a can I've had in years.

Sweet, creamy, nice mouth-feel. Pretty good. Slightly weird aftertaste, like burned rice.

Okay, try it with a cookie. Ah, better. No aftertaste.

The next interesting feat was that the can has to be stored in the fridge upside down and you are supposed to clean the nozzle each time you use it. Coconut oil will clog up the workings. I am guessing also that the type of propellant used is not strong enough to push out the gunk that clogs up the nozzle, unlike what they use in the chemically-laden store brands. It's been a while since I looked at the back of a package of Reddi-Whip so I don't remember what propellant they use, but I can tell you the list of ingredients on the back have some rather unsavory things in there. So, I was willing to go to the extra effort for something a little more body-friendly and natural. Well, as natural as fake whipped cream in a can can get.

I continued to use the can and its contents over the next day or so, not really using very much, but wanting to really see what I thought of the flavor and the complicated can maneuvers. And to my surprise, it was empty after only a few uses. I could hear liquidy stuff rolling around inside, but for the most part, I knew it was empty. Maybe the gas ran out. The can is still sitting on my table as I write this review and I shake it hearing the cream slosh around inside and there's no way for it to get out.

That is a disappointment. I kind of thought I'd get more for my money here. The label states that you can get 66 tablespoons out of one can at a mere 5 calories per tablespoon (which is quite nice), but there is no way my can produced that much. I can't prove it, but I can tell you I was disappointed. Maybe there are twenty or thirty tablespoons still inside the can.

This part was actually the biggest let down. If I was having a party and wanted to offer this as an option for a topping, I'd have to buy several cans. And at nearly $6 a can and the fact that I'd have to leave them on the counter upside down not knowing how much each one would produce, I doubt I would even bother.

I appreciate the effort Soyatoo, but I'm not sure I will go to the effort. It's just not that good. If the flavor was remarkable, maybe. But with the aftertaste issue, the can craziness, and the small amount you get, I think I'll just settle for going cream-less.

Unless come Thanksgiving, I just can't stand not having some for my pie. Or maybe Christmas with Mom and the D. We'll see.

Happy eating!

Aromatic Rosemary French Toast with Sage and Spices

Breakfast in the morning should always be an event. It's the first welcome of the day to get your body going and it should be revered as an exercise in bringing joy into the rest of your day. So, I say, eat and eat happily!

This morning I woke up craving some marvelous french toast. Ordinary french toast is always welcome, but today, I wanted something a little different. So, I pulled out my day-old rosemary baguette and started slicing. Throw in a few spices here and there, and - wa-la! - breakfast is served.

Aromatic Rosemary French Toast with Sage and Spices

Serves 2


4 slices rosemary gluten-free bread, one or two day-old preferably

2 eggs

1/3-1/2 cup milk of choice

¼ tsp rubbed sage

¼ tsp ground ginger

½ tsp nutmeg

1/8 tsp ground cloves


Using a fork, poke several holes on both sides of all four slices of bread and set aside. In a medium bowl, wide enough to place at least two pieces of bread side by side, whisk together eggs, milk, and spices until fully combined.

Pre-heat cast-iron skillet or medium fry pan on medium-low heat.

While pan is heating, soak two slices of bread in egg mixture making sure to flip over and get both sides. Let bread sit in egg mixture and soak it up while pan is heating up.

Place a droplet of water on surface of pan to test if it’s ready. Water will begin to dance and spatter when ready.

Spray a little non-stick cooking spray or olive oil in pan or skillet. Lift soaking slices out of egg mixture, letting excess drip off and back into the bowl. Gently set both slices onto pan.

Place other two slices in egg mixture, coating both sides and soaking while the ones in the pan cook.

Allow to first two slices to cook until the egg begins to set and the bottoms begin to brown. You will begin to see egg set around the edges of the bread. Lift slices to see if bottoms are browning nicely and flip to cook other side, using more olive oil or spray, as necessary. Cook for another 2-4 minutes, until second side is brown. Remove and place on a covered plate (or place in warm oven to keep food warm). Spray a little more oil in pan and repeat with remaining two slices.

Serve with maple syrup or maple agave nectar (my favorite) and a little turkey bacon on the side.

Enjoy!

Happy eating!

Baked Marinated Salmon on a bed of Herbed African Millet with Curry and Sage

Today, I had the inspiration for something simple and delicious. My cupboards are a bit bare, as I need to journey to Whole Foods or the like, so while rummaging around, I realized I had some fantastic marinated salmon from Costco (gluten-free, of course) and as always, I have plenty of herbs and millet - one of my staples.
You know, I love millet because of its crunchy and unique texture, its nutty aroma and flavor and well, because it's incredibly good for me. With plenty of iron and zinc and vitamins of every imaginable kind, millet is a little powerhouse of nutrition. If I had the choice, I'd choose this little tiny yellow ancient grain over rice any day.

Don't get me wrong. I love rice. Really.

I just love millet more.

And here's why: Millet is a highly sustainable and incredibly self-sustaining little powerhouse grain that has nearly faded from our global diet simply because we favor what's cheap and easy: rice, wheat, and anything in a package. Millet is still the staple for many cultures outside North America and there are many good reasons why. First, millet is a grain that can be re-grown in the same soil for three cycles, unlike the single farrow of wheat (meaning, the soil must be replenished and renewed every intermittent cycle because wheat drains the soil of nutrients, which is interesting because if you look at the nutrient composition of millet versus wheat, you'd never believe that to be true); second, millet is a powerhouse of nutrition with tons of protein, iron, zinc and phosphorus, B vitamins of many kinds and so much more - in comparison to wheat and rice, millet is a better choice because it's nutrient-dense (meaning you get more for your money and have to eat less to feel great); and third, millet's cheap. Yes, that's right. It's cheap, easily accessible at most natural health food stores and it costs less than rice most of the time. At my local health food store, the millet flour (which I use for almost everything) is almost fifty cents cheaper per pound. Why? Supply and demand. People just don't know what to do with millet.

And that's where I come in. I am not afraid of any little yellow grain. It's savory and it can be made sweet. It has a slightly nutty flavor that is enhanced if you toast it first, but that's not even necessary to get a great quality flavor. It will sit on your shelf or in your food storage for years without degrading and you could even plant a few and grow it easily, if you lived where it was dry enough. Millet likes arid conditions to grow and interesting enough, we Americans do grow it. It's virtually everywhere, you just don't know it.

Go outside. Sit on your back porch. Take a glass of tea or chardonnay with you and watch the clouds pass by. Now, look at your bird feeder. Are there any little chickadees or finches fighting for seeds and grains? How about any little yellow grains about the size of a pin head?

Look familiar?

It should. That's millet. Some farmers call it hershey - not to be confused with the chocolate creators in Pennsylvania - and the birds love it. So do cows and sheep and goats and many, many other animals. The farmers across America grow it to feed to our animals because, you guessed it, it's cheap, easy to grow, highly sustainable and incredibly nutritious. The animals live better and longer eating millet than oats and wheat. Hmmm. We should learn from that.

Why are we feeding this little yellow deliciousness only to our beloved animals? Time to feed ourselves that kind of nutrition too.

So, what do you do with millet?

Well, there are lots of things you can do with millet. Make it into a flour and bake with it, which I do often. Or buy the flour and use it to thicken sauces instead of wheat flour or cornstarch for a little extra nutrient punch without any difference in flavor. Use the grain instead of rice in stuffed squashes and peppers. Make a nice side dish to complement any type of meat, poultry or fish. Use it to make a breakfast cereal with a little extra added sweetness like they do in Africa. But be forewarned, you may come to love this ancient little grain. It has been around for thousands of years and it's about to come back into style.

Baked Marinated Salmon on a bed of Herbed African Millet with Curry and Sage

Serves 4

4 marinated salmon fillets (I used Morey's Marinated Wild Alaskan Salmon from Costco), thawed or frozen

1 cup whole grain millet

1 tsp curry powder

1 tsp rubbed sage

2 tsp oregano

1 tbsp butter, natural margarine, or olive oil

3 cups water

½ tsp salt

1 tbsp honey, agave nectar or maple syrup

Salt to taste


Bake fillets according to package directions. (If cooking 4 frozen fillets, wait to start millet until fillets are about 25 minutes from being done.)
Wash millet in a fine mesh strainer under cool water until the grain runs clear about 30 seconds or so. Place millet in a medium saucepan over medium heat. Add curry, sage and oregano and toast millet and spices over medium heat for 2-3 minutes.

When spices become aromatic, add butter, margarine or oil until melted and mix thoroughly. Add water and salt and bring mixture to a boil. Reduce to a simmer and cook millet, stirring often, until all water is absorbed, about 20-25 minutes.

When water is fully absorbed, remove millet from heat and stir in honey, agave or maple syrup. Add salt to taste.

Make a bed of herbed millet on each place, placing one salmon fillet on top. Sprinkle on a little parsley, if desired, and enjoy!

Happy eating!

Travel Review: Seattle's Own Woodland Park Zoo

Ah, Woodland Park Zoo. Home to a menagerie of beasts, humans and animals alike, Woodland Park Zoo sits nestled between groves of variant trees, city parks and people's homes.

Yep, it's right in the middle of the suburbs.

Gorillas, elephants, flamingoes, and even red pandas live their daily life in exhibits that are visually appealing and as natural as possible - for tigers and zebras living in the Northwest. The zoo has come a long way from its inception in 1887 when a gentleman by the name of Guy Phinney had a vision to create a peaceful place for people and animals to mingle. He did just that, even so much as threatening to kill a dog on sight for invading the peaceful place. That's quite a legend to live up to.

And Woodland Park Zoo has done just that.

They have won numerous awards for the living spaces they have created, as well as been the forerunners in several categories of green and eco-friendly awareness. Their rose test garden is the only test garden of its kind to use nothing but earth-friendly measures to bring its blooms and blossoms into the light. Pretty remarkable for a place that must rely on memberships, daily visitors, and generous donors, along with some government funding, to sustain itself. They even go so far as to sell Zoo Doo (the poo of many, many, many animals and sometimes their used bedding) to homeowners and garden-lovers to raise money and awareness. Keeping it green and clean should be their motto.

Okay, onto the review.

The park itself is wide and expansive, with neat trails and sitting spots, and great places for picnics. Parking at the zoo is also quite broad with the main entrance in the south, which also tends to be the most congested. The north lot is usually pretty open and there's a great play place for the kids to burn off any extra energy they didn't already spend at the zoo. Along the west entrance, there are two little side parking lots with a few spaces here and there, but they also tend to be available, depending on what time of day you go. Parking along the streets can be a challenge, as most residents must have city-accepted vehicle tags that allow them to park in front of their homes for more than a few hours at a time. This method of parking to avoid the $5 parking fee can make for more of a headache than the five dollars is worth.

Pay it. It'll save you the pain.

Not to mention the agony of walking back pushing strollers, tired kids, and goodness knows what else weaving through traffic, sidewalks and side streets just to save five measly dollars. You did just drop nearly twenty to get in.

And that's just for yourself.

Yep. It's $19.95 bucks for adults to gain entry into the zoo, during peak season. May seem like a bit much, but you know it is going to a good cause - animal awareness and education - not to mention, the fun of a great day. During the off-season (October-April), fees fall a bit lower at a mere $13.75 for adults, but the kiddies have it a little cheaper: Kids (3-11) are $9.25 a head in the off-season and $12.25 during the peak and toddlers aged two and under are always free. Seniors 65 and up, as well as anyone disabled, qualify for an automatic $2 discount. You can also print out a $2 savings coupon online or find coupons in the Chinook Book or Entertainment Book each year.

The best bet is just to buy a membership if you live in the area, plan to go more than once during your visit, or live somewhere that has a reciprocal zoo membership. That's right. A reciprocal zoo membership. I purchased my membership earlier this year because I knew I wanted to go more than once (plus, I live here) and I also knew that there are several other zoos nearby who offer this great reciprocity deal. Here's how it works: if the zoo is on the list, you get in free. Awesome, right? And with a membership, all the kids are included, you can put your spouse on there and if you have a friend who wants to join you, they can get in half-price (or you can use one of your freebies, if your membership has them). It's really a great deal and so worth the money. You might even want to spring for the AquaZoo Membership which includes entrance to any number of aquariums, as well as the zoos, around the country and in Canada too.

I have used my membership to visit Portland's zoo and in the spring, I hope to check out British Columbia's zoo that's also on the list.

So, now that we've got you in, let's take a look around. Depending on where you enter, you might just start out on the Northwest Trail (northern entrance), take a spin on the antique carousel, safari around Africa (the southern entrance) or visit the rare red pandas and smelly flamingoes (western entrance). Either way, it doesn't matter where you enter, you'll find that the entire park weaves in and out in a circular pattern so where you start is where you'll eventually end up. Hours and hours later, if you look at everything.

Frankly, this zoo is huge.

I've been to many, many zoos around the country and Woodland Park's is one of the finest. It's easy to get around, has lots of great stopping places, benches and even options to rent scooters and strollers (which I may take up one of these days), and really great food. The exhibits are clean and easy to access and yet, you feel as though you are spying on the creatures, not staring at them through bars. Some living spaces still have that caged feel, but Woodland Park has done away with most of them. Back in the day, when it was all the rage, and really, we all know it was because they just didn't know better and our animal education was severely lacking, the animals lived in metal cages with concrete bottoms.

Not a pretty sight or pleasant for anyone.

And definitely a thing of the past.

Woodland Park Zoo has worked hard to overcome that appalling display of animal cagery and has filled its bulging insides with tree-lined paths that feel more like trails with places for us to poke our heads through to try and see something. It's us who has to do the work. They just live there. And that's the way it should be.

On a recent visit to The Wild Animal Sanctuary outside of Denver, I learned that big cats become stressed and severely territorial when people are allowed to walk along their cages. They spray and become aggressive because they think we're invading their territory - or that we might. And who can blame them? That's how we would feel if someone kept walking up to our house and staring in at us through our front window. We'd be ill at-ease too. So, this particular animal protection site created a walkway that goes above the cats - and they have a lot of them - and just like that, stress is gone. The cats were rolling around like kittens with their bellies up and paws in the air, not a care in the world that we were standing high above them. They felt safe and at peace. Something all zoos should be aware of.

Speaking on that topic, that is one of my few beefs with Woodland Park Zoo. Their cat enclosures are at eye-level to the big cats and one Siberian tiger always seems to be on edge. The jaguar exhibit has the same problem and the one cat in there paces and paces and paces. Their demeanors were nothing like what I witnessed at The Wild Animal Sanctuary. I will have to tell you more about that later. Amazing place.

Back to the zoo.

But before I do, I have one last comment on this particular topic. I know. I keep saying that I'll move on. I promise. Just one more comment. A friend and I went to the Oregon Zoo down in Portland and had the most unusual experience there. We walked up to the mountain lion exhibit and there was a large glass window where she made her den. The huge (and I do mean HUGE) female cougar walked right up to the glass, sniffed it, stared at all of us staring at her, and laid down like she could have cared less. I have never seen a big cat with that kind of attitude, except at The Wild Animal Sanctuary, and that cat was also a puma, aptly named Romeo. Quite remarkable. I must read more about them.

Okay, back to Woodland Park Zoo. See, I told you.

Above and beyond all the great, natural animal settings, the zoo also has a fantastic food court. They offer a variety of natural, organic and free-range options, as well as vegetarian and locally sourced treats. It's quite phenomenal what they offer when you think about the main fare as being burgers, fries and shakes. They also serve everything on compostable plates with compostable glasses and silverware and you will not find one single straw anywhere in the zoo. Why? Because people throw them into cages, that's why. We're irresponsible and because such things are incredibly dangerous to those animals, we just have to do without. So be it. Until we learn better.

My favorite part of the zoo is, of course, the animals. And Woodland Park Zoo has some truly unique ones. They have African and Asian elephants; lions, tigers, and grizzly bears (oh, my); emus, and kangaroos; arctic foxes and wolves (which I finally saw for the first time ever on my most recent visit); a beautiful eagle enclosure with both baldies and goldens; a bird-feeding habitat (where you buy bird seed on a stick for a buck and stick your hand out hoping someone won't poop on you before they eat all the seed); the rare snow leopard and her cubs (which are a treat and quite exotically rare, especially breeding successfully in captivity, which they have most recently done); a lively and all-too-human gorilla troupe (with a grandma gorilla who likes to sit in front of the glass and watch all the kids make faces at her. I don't have any pictures of her, but all the pictures in this review are from Woodland Park Zoo); siamangs (which make the most lovely and laugh-inducing sounds early in the day); zebras and hippos that eat pumpkins on YouTube; pink flamingoes and free-roaming peacocks; and so, so much more. It is a place you could spend all day and then some.

Go back and then go back again. It's really a great place and a lot of fun to be.

Visit www.zoo.org for more information.

Happy travels!