GLUTEN FREE SOURDOUGH BREAD
by Marybeth Missenda
Buckwheat flour, whole-groat 1 cup (120g)
Filtered water 1 1/2 cups
Cabbage 1 or 2 leaves
Buckwheat sourdough starter 2 cups
Leavening agents, baking powder, low-sodium 1.0 x 1 tsp (5g)
Oil, olive 1 tsp (4g)
Salt, table 0.5 x 1 tsp (6g)
Sorghum 1.0 x 1 cup (192g)
Xanthan gum 1.0 x Custom Food (12g)
Honey 1 teaspoon (21g)
Mix 1 cup of buckwheat flour and 1 ½ cups water in a large glass container. Add cabbage leaves. Leave this on your counter covered with cheese cloth.
Each day add an additional 1 cup of buckwheat flour and 1 ½ cup water to the starter and mix it well. Continue this procedure for 3 to 4 days. Your mixture should start to bubble with a slight sour smell.
Mix 2 cups (~300g) of your starter with 1 cups(150gm) sorghum flour, xanthan gum, baking powder, honey and ½ teaspoon salt.
Grease your baking pan with olive oil and roll you dough in the pan to coat with olive oil.
Place pan in a warm oven (200 degrees or less) for 30 minutes
Raise the temperature to 450 degrees and bake for 30 to 40 minutes
Artichoke heart Tapenade
by David Lebovitz
1 can of Artichokes packed in water
1/2 cup green pitted olives
1 tablespoon lemon juice
1 tablespoon capers
1/8 teaspoon cayenne pepper
salt to taste
Mix all ingredient in a food processor till smooth. Chill and serve with bread.
White Asparagus Soup
By Rita Lehimdjian
3 Tbsp butter
1 lb asparagus, trimmed and chopped with tips reserved
2 leeks, rinsed, trimmed and chopped
1 1/2 cups potatoes, peeled and diced
4 1/2 cups vegetable stock
6 Tablespoon Unsweetened Coconut Milk
1 Tablespoon chopped fresh chives
1 pinch of grated nutmeg
1/2 Tablespoon Sea Salt
Fresh Ground Pepper to taste
½ teaspoon White Pepper
Melt the butter in a large saucepan. Add the chopped asparagus, leeks, and potato, and sauté for 5 minutes. Add the stock and bring to the boil, then lower the heat, cover and simmer for 20 minutes.
Transfer to a blender or food processor and blend until very smooth.
Strain it through a fine mesh strainer
Return the soup to a clean pan.
Stir in the coconut milk, chives and season with the nutmeg, salt, pepper, white pepper; keep warm.
3 cups sliced fresh organic strawberries
1 cup organic grassfed whole milk plain yogurt
1/2 cup Riesling, organic if I can find it (or substitute, please suggest)
1/3 cup organic Sucanat (or organic grade B pure maple syrup, please choose).
Garnish: Sliced fresh organic strawberries, Extra virgin organic olive oil.