As someone who loves to eat, it’s been exciting to get creative and try new things while following a healthier path. You might think that some of these things are more complicated, but with a little pre-planning and prep work, they have actually simplified the process of eating well. Once made, these foods are good to go, ready to be adapted with additional ingredients in whatever way you desire. Best of all, they taste great.
During my recent detox diet (no dairy, gluten, refined sugar), not only did I miss my yeast breads, I also missed my scones. So I scoured my local bookstore’s gluten-free baking section and found a cookbook called GEMS of Gluten-Free Baking by Wendy Turnbull. GEMS takes a whole-grain approach to gluten-free baking with excellent results in texture and taste for gluten-free baked goods.
It’s nearing the end of week two of the 21-day detox diet, and in just this short period of time I’ve added quite a few things to my expanding food lexicon. What I used to think of as alternative is becoming a more varied way to eat, with many delicious discoveries. I’m also continuing to learn how to use whole food as a way to allow the body, as much as possible, to heal itself.
This week I was going to post a recipe for alioli (garlic mayonnaise), but instead will be going on a short detour to do a 21-day food detox. Yes, 21 days. To some of you, that may be a walk in the park, and to others, well, you probably wouldn’t go near that park. A short list of things I’ll be taking a break from are dairy, eggs, wheat, chocolate(sigh), alcohol, and refined sugars. The full list is a bit longer. Looks like the homemade garlic mayo will be a bit delayed…
Here’s another delicious use for that leftover cranberry relish, and any sweet potatoes you might have too. It’s a kind of post-holiday pancake, if you like. I adapted the recipe for pumpkin pancakes from Good To The Grain by Kim Boyce, a fantastic cookbook for baking with all types of whole grains, such as amaranth, quinoa, and kamut, as well as more common grains like rye, corn, and barley. Instead of pumpkin pureé I used a sweet potato that I microwaved until tender and puréed it. I didn’t have any kamut flour as called for, but I did have whole-grain spelt flour, a mild, sweet flour closely related to wheat flour. And because it’s my quest to eat as whole grain as possible, I used white whole wheat flour instead of the all-purpose flour. I also like to grind my own spices using a spice grinder or fine metal hand grater, which adds intensity of flavor and fragrance to the pancakes.
Scones are a great “to go” breakfast food. I make a batch at least twice a month, and they are a favorite of my husband’s to take on his way to work. Years ago we bought the cookbook Fields of Greens by Annie Somerville. It has a great basic recipe for Oatmeal-Raisin scones. I like to change it up from time to time, substituting different fresh or dried fruit for the raisins, such as dried apricots or currants or fresh blueberries. I’ve even usedfruit jams or jellies as well. Instead of the unbleached white flour called for in the original recipe, I’ve used regular whole wheat flour or whole wheat pastry flour. I’m currently using white whole wheat flour, a lighter textured and milder tasting whole grain flour.