Spiced Molasses Cookies

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The natural nutty quality of amaranth meets the rich flavor of molasses and an array of warming spices in these satisfyingly chewy cookies. As with all PrimaFoodie recipes, these are gluten-free and refined sugar-free.

This recipe yields 18 cookies

INGREDIENTS

  • 1 large egg at room temperature
  • ¾ cup ghee
  • ½ cup unsulphured or dark molasses
  • 2 teaspoons pure vanilla extract
  • 2¼ cups amaranth flour
  • ⅔ cup honey
  • ½ cup coconut sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 large egg at room temperature
  • 96 g ghee
  • 120 ml unsulphured or dark molasses
  • 2 teaspoons pure vanilla extract
  • 290 g amaranth flour
  • 160 ml honey
  • 64 g coconut sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg

Directions

  1. Mix together all wet ingredients with a beater.

  2. In a separate bowl stir together all dry ingredients.

  3. Slowly add dry ingredients to the wet mixture with a hand mixer. 

  4. Wrap dough in parchment and chill in the fridge for a minimum of 1 hour or overnight.

  5. Roll dough into small balls and place them on a baking tray with parchment paper.

  6. Bake in the oven at 350 degrees Fahrenheit / 175 degrees Celsius for 12 minutes.

Tips

** For a more traditional gingersnap cookie, cook 17-18 minutes.

 
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Rethinking The Plastic In Our Lives

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Some of the most promising shifts to promote a cleaner future have concerned the reduction of disposable plastics. We’ve seen a mineral water giant promise to switch to 100 percent recycled plastic by 2025. Airlines rid toss-able extras like straws, wrappers, and single-use utensils from their cabins. Beauty brands embrace the loop system and offer recyclable and compostable product refills. The changes have been huge and small, straightforward and inventive.

As encouraging as they are, these strides also beg the question: Why is there still so much single-use, toxic, ocean-choking plastic? It’s disarming—an insult, really—to order a product, only to find it wrapped in copious layers or contained in a throwaway plastic bottle.

This egregious waste inspired Tonia Soteros to open Recontained, a zero waste online and brick-and-mortar shop that offers bulk items and other alternatives to single-use plastic. Soteros was flipping through a book in the checkout line one day when she halted at this statistic: If every person in America stopped using body wash, it would save 2.5 million pounds of plastic entering the landfill every year. “I immediately became a bar soap girl,” she says. But what about all the other shampoos, cleaners, conditioners, and the like in her house? Soteros looked to see if there was a place that offered these solutions in bulk, allowing her to refill her empty containers rather than toss them. Unable to find one, she opened Recontained.

Soteros’s journey is a reminder of how huge the issue of disposable plastics is, which is why it needs to be tackled from every angle. The companies making the single-used plastics need to be held accountable, just as the businesses employing them do. The onus is also on us: We need to be vigilant in rethinking how we let single-use plastic into our lives. As Soteros helps us see, this can start with simple manageable steps.   

5 Ways to Reduce Disposable Plastic

Rethink the Bottle

For those looking for an easy way to begin their zero-waste journey, Soteros suggests eliminating the plastic water bottles—for good. “This is a simple, straightforward swap that can have a substantial impact,” she says. Invest in a reusable bottle and a water filter. And if you have a water delivery, she suggests finding one that delivers in glass instead of plastic.

 Bag Smartly

Even though some cities across the US have banned single-use plastic bags, these sneaky polluters are still out there in droves. Rid this practice and keep a few sustainable, reusable bags accessible. Soteros like the organic mesh bags. They work for most anything, including produce, and take up little room when not in use.

 Be Picky with Packaging

The grocery store is a huge culprit of excessive plastic, says Soteros, who points to the plastic mesh bags often used to contain fruits and vegetables. “Not only do these bags contribute to the plastic that ends up in the landfills, but they so often end up in the ocean where they cause severe damage and death to our precious marine life,” she says. Aim to buy produce that is unpackaged, or at least free of plastic. (This is an easy option at the farmers market.)

 Sweat the Small Stuff

We tend to be more aware of the throwaway water bottles, the single-use shopping bags, the old BPA-leaching food containers, but the tinier plastic culprits often lack our attention. “Once you start really paying attention, you will begin to see excessive plastic all around you,” says Soteros. Take note of the smaller plastic parts—i.e. bottle cap safety seals, personal care bottle caps, food takeout containers, lip balm tubes—and see if you can recycle them or find an alternative company that does without them in their packaging. TerraCycle offers a ZeroWaste box that makes recycling odd and overlooked items a breeze. 

 Communicate

A simple email or call can go a very long way. By reaching out to a company to voice your concern over their packaging, shipping practices, and other methods that incorporate disposable plastic, it can spark a helpful conversation. Oftentimes a company may be working toward reducing their plastic use but they haven’t communicated this to their customers. Or perhaps your call may entice them to shift their priorities. Honest communication can spark great change. 

To learn more about Soteros and Recontained, visit: recontained.com. And for more information on how to combat the issue of plastic waste, these organizations are creating incredible movements:

 

Alliance to End Plastic Waste

 Green Education Foundation

 Plastic Pollution Coalition

 The Story of Stuff Project

The PrimaFoodie Guide to Conscious Small Brands: Portland Edition

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Portland, Oregon is one of those places that defies an easy description. This city is stunning. Hugged by emerald forests and filled with friendly people, it is progressive to its core. It is also a town that has set the bar when it comes to caring for others and the planet, and encouraging entrepreneurial ingenuity.

We love this city for all of the above, as well as its bevy of locally produced, ethically created, health-conscious goods. It is the place for dinners made of ingredients sourced within a handful of miles from your plate. For fresh organic kombucha and handmade vegan chocolate. For pasture- and humanely-raised meat. Every corner reveals a gem. But if traveling here isn’t on your radar (or isn’t feasible in these times), you can still experience the essence of Portland by ordering many of its locally made goods. 

One last note: If you’re reading this and you’re from Portland (or you love Portland), you may very well think: There is also this maker, and this boutique, and this craftsman. We hear you. This city is packed to the brim with noteworthy small brands. Our inclusions here mirror what’s on our radar, but this is by no means an exhaustive list. If you have a burning suggestion, we’d love to hear from you as we’ll be updating our list throughout the year.

Beverages

Stumptown Coffee Roasters

It seems that Stumptown is slowly becoming a household name, but this coffee still comes from a Portland brand that is small at its core. Their beans are responsibly sourced and mostly certified organic. But what we love most about this company is its B Corporation status, which means that it has gone through a rigorous certification process to ensure that it puts the benefit of its people, community, and the planet first.

 T Project

Founder Teri Gelber has a mutual love for quality tea and togetherness. She created T Project, her studio and tea line, as a way to encourage people to gather over her loose-leaf blends. A food industry veteran, Gelber sources organic teas, herbs, and spices from around the world and hand-mixes them in her quaint Portland space. The blends are worldly and beautiful—and each one is named after a nostalgic song. Diamonds and Rust, an Oolong nod to Joan Baez, is one of our favorites.

Tio’s Water Kefir

Uplifting and refreshing, Tio’s small-batch kefirs are made primarily of Oregon-grown ingredients like local blueberries and organic ginger root. The kefir is light, full of probiotics, and contains no added sugars, coloring, or preservatives. 

Meat and Poultry

Pasture PDX

The two founders of Pasture, Kei Ohdera and John Schaible, are single-handedly evolving the way meat is procured here in the states. They focus on animal husbandry, the holistic, ethical practice of breeding, raising, and caring for an animal its entire life before it is humanely slaughtered for meat.  Kei and John know their animals well, as well as all the farmers with whom they partner. They offer fresh-cut meats and often collaborate with local restaurants and purveyors to offer local lunches and dinners.

Deck Family Farm

Located on more than 300 acres of rolling farmland in Willamette Valley, Deck Family Farm produces organic, pasture-raised meat and poultry. The family prides itself on allowing the animals to roam free on the pasture, and follows various regenerative and sustainable farming practices. Fresh cuts of meat, whole chickens, and sausages are available to ship, as well as sides of animals for larger purchases.


Chocolates and Other Sweets

Moonstruck Chocolate

Small batch and super creamy, Moonstruck exemplifies the concept of responsibly made. Each of their chocolates include ingredients sourced from the Pacific Northwest, as well as cocoa that is ethically procured. The team, which makes all of the truffles, hot chocolate, and bars in their Portland factory, teams up with Cocoa Horizons, an impact-driven program that aims to improve the livelihoods of cocoa farmers in West Africa.

Woodblock Chocolate

Husband and wife team Jessica and Charley Wheelock create all of their artisanal chocolates in their northeast Portland manufactory. There is also a tiny cafe which is lined with giant glass windows which give you a front row seat to the roasting, melting, and mixing of the cacao beans. Their chocolate bars and drinking chocolates are pure and creamy, and boast the loveliest artistic packaging. 

Grains, Nuts, Seeds, Spices, and Oils 

Lonesome Whistle Grains

Lone Whistle has been sustainably growing organic heirloom grains for almost twenty years. Locals flock to their stand at various farmers markets in Portland, Eugene, and Corvallis to stock up on organic popcorn, stone ground flours, Abenaki corn polenta, rolled oats, and buckwheat pancake flour mix. 

Oomphs Cooking Blends

The name really says it all. A pinch of an Oomph blend adds a layered depth to vegetables, scrambled eggs, grilled meats, stir-frys, and soups, bringing out the flavor potential of a dish. Made of spices and dehydrated vegetables, each blend is free of additives, colorings, GMO ingredients, preservatives, and pesticides. Its founders created the line after looking for creative and clean ways to add flavor to their GAPS diet dishes. It’s a little east Portland company creating an innovative, healthy way to season food. 

Jacobsen Salt Co. 

While all salt technically may have been naturally created equal way back when, not all salt is sourced to be equal. (Buying “sea salt” that is really mislabeled table salt is a pet peeve of ours.) That’s why we love Jacobson salt. They harvest it straight from the clean waters of Netarts Bay, right off the Oregon Coast. (There are a few exceptions, such as the Pink Himalyan Salt, which they source from rock salt in the mountains of Pakistan.) Jacobson’s flaked sea salts are mineral-rich, crisp, and perfect for finishing a dish. Their kosher salt is briny and ideal for cooking. And if you want a real treat, consider one of their infused salts that are mixed with spices, herbs, and even wine. 

Ground Up

This Portland-based small, female-founded company makes creamy hand-crafted nut butters that are free of peanuts, palm oil, dairy, sugar, and gluten. Their flavors are inventive: coconut cardamom with chia seed, cashew, and almond butter; spicy tahini cashew butter made with Diaspora chiles (a PrimaFoodie favorite); cinnamon snickerdoodle. And their business model is even more inventive, as well as inclusive: Through its training program, the team works with women who are overcoming obstacles and various adversities.

Durant

Durant is a scenic vineyard, winery, and olioteca located in the stunning Willamette Valley just south of Portland. Their olive oil is pressed on location from primarily olives grown on the estate, as well as some from high-end growers in Northern California.

Portlandia Foods

Considering how hard it is to find condiments free of gluten and additives, we were thrilled to discover Portlandia Foods. Each of the condiments, which include BBQ sauce, ketchup, mustard, Worcestershire, are made of Oregon Tilth Certified Organic ingredients and contain no gluten or artificial colorings. 

Breads

New Cascadia Traditional

New Cascadia’s start is a classic small-brand story. Struggling with a gluten intolerance, co-founder Chris Gumke couldn’t find any quality bread made without wheat. So he and his wife, Teresa, decided to make their own and sell it at the Portland farmers market. It took off, to say the least, and today New Cascadia’s gluten-free breads, doughs, pastries, and more are available all over Portland and via mail order.

The PrimaFoodie Guide to Meat and Poultry

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It’s common to toss around expressions like grass-fed, non-GMO, or pasture-raised. While these food designations stand for an important movement, they can be confusing and easy to misconstrue. In some cases, the actual meaning of a term is so murky that a closer look unveils it’s really nothing more than cryptic marketing jargon. And while the USDA may mandate criteria for certifications, some requirements are weak, which leaves many loopholes for producers to jump through.

This all siphons down to the crux of a huge issue: The rules in the US are laxed, which means we have to continuously ask questions and push for food-system change. One place to start is to shop from conscious companies that put human health and the welfare of animals over profits. Finding these companies requires consistent vetting, which gets easier with an understanding of the common food designations.

This glossary is meant to be bookmarked for quick reference for when you’re shopping. Since the food world is gigantic, we’re breaking this guide into sections. First up: meat and poultry.

Grass-fed

Grass-fed pertains to ruminate domestic animals—cows, bison, goats, sheep—and pigs. It means the animals have been fed grass, which, as grazers, is their natural means of sustenance. The term seems rather clear, but it is common for animal proteins to be marketed and sold as grass-fed while other underlying conditions for how the animal was treated or fed go unmarked. (For instance, this could include beef cows that were fed grass their entire lives except for the last few months when they were fed grain or other substances to fatten them.) Employing the term grass-fed is also a common way for companies to up the prices on their meat without truly following through on other good measures. To ensure the meat is of the best quality, and the animal was raised humanely, grass-fed should be coupled with other modifiers such as certified organic (to ensure the grass the animal grazed on wasn’t laden with pesticides), grass-fed and finished, pasture-raised, and humanely raised. To further vet, look to third-party certifications, such as from the American Grassfed Organization. This non-profit is vigilant in making sure the animals were allowed to graze in an open grass field, were never put in feedlots, and were never given hormones or antibiotics. (The AGO does not monitor if the animals were humanely slaughtered.)

Organic

The USDA Organic label means that the meat and poultry comes from animals that were fed certified organic food (this can include both grass and grains), were allowed to ruminate and graze in an open outdoor pasture (no feedlots), and were never given antibiotics or hormones. This label also takes into consideration methods put into place that help to honor and conserve natural farming ecosystems. It does not include a mandate that the animals were humanely slaughtered.

Grass-fed and Finished

This means that the cow, bison, lamb, or pig was fed grass its entire life, up to the last day before it was butchered.

Antibiotic-free:

This claim is also sometimes seen as “no antibiotics ever” and “raised without antibiotics.” It means that the meat or poultry comes from animals that were not given antibiotics while they were raised. The USDA provides a verification for the modifier antibiotic-free, but it is important to note that this only pertains to antibiotics and not hormones or other potential drugs.

Hormone-free

This signifies that the meat or poultry comes from animals that were not injected with hormones while they were raised. Similar to antibiotic-free, this only pertains to hormones and not antibiotics or other potential drugs.

Pasture-raised

All animals, including those raised for human consumption, should be granted lives filled with respect and decency—and this means allowing them living quarters that mirror their natural worlds. Ruminate animals need space to roam and graze. Pasture-raised means that the animals were able to roam on pasture during the grazing season. But, once again, this can be tricky: Pasture-raised does not necessarily mean their sole food source was grass. 

Free-range

Free-range pertains to poultry but, in many ways, it is similar to some of the designations used for beef and other meats. This indicates that the fowl was able to roam freely, most likely outdoors, rather than forced to stay in a cage. It is important to note, however, that this may not necessarily mean the bird was able to freely roam its entire existence. We also question the quality of the space: Was it generous? Airy? Well-kept? Various outside certifications mandate that free-range means access to a certain amount of outdoor space. The Humane Society of the US specifics this be at least 1.8 feet per hen that offers the ability to “nest, perch and dust-bathe.”

Cage-free

Another term that pertains to poultry and the welfare of the animal. As the designation suggests, cage-free means hens raised outside of cages. However, it does not mean that they had the ability to freely roam or that they had access to the outdoors.

Non-GMO

This means the meat or poultry comes from animals that were not fed any genetically modified grains or substances (i.e. corn, alfalfa, or soy). To ensure the validity of this claim, look for the Non-GMO Project certification, a small orange butterfly, on the label. This means the producer met the standards mandated by the Non-GMO Project organization, a non-profit that pushes for greater transparency in the food system and the eradication of genetically modified foods.

Deciphering the best option is a matter of choosing what is most important to you, whether that means the treatment of the animals, the quality of the meat, the farming impact on the environment, or all. To ensure a claim is not a vapid statement, it is best to look for third-party certifications and other modifiers like “100-percent” to know the designation accounts for the animal’s entire life after it was weaned. We find the most encompassing options to be certified grass-fed or certified organic. With that said, we all have to continuously fact-check and vet—that is, until the day that the only choice on the market is the healthiest, 100-percent humane and ecological option.

Basilberry Mocktail

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This recipe yields 3 drinks

INGREDIENTS

  • 1 cup water
  • 1 cup honey
  • 3-5 strawberries
  • 4 basil leaves
  • 1 oz lemon juice
  • 1 heaping green tea leaves or 1 green tea bag, steeped
  • Ice
  • 240 ml water
  • 240 ml honey
  • 3-5 strawberries
  • 4 basil leaves
  • 1 oz lemon juice
  • 1 heaping green tea leaves or 1 green tea bag, steeped
  • Ice

TIPS

**Do not over muddle the basil or it will become bitter.
**Lemon juice acts as a natural sour; for more tanginess, add more lemon juice.
**To make this mocktail a cocktail, you can use 2 ounces of bourbon to replace the green tea. 

Original recipe by Botanical Mixology.

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Heirloom Cherry Tomato Tarte with Nettle Basil Pesto

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This flaky, crumbly crust filled with juicy peak-season tomatoes and pesto sauce make this tarte substantial enough for a full meal. We love ours sprinkled with fresh basil.

INGREDIENTS


  • For Dough:
  • 1 cup almond flour + ½ cup arrowroot or tapioca flour, sieved together
  • Large pinch salt
  • ½ teaspoon lemon zest
  • 6 tablespoons coconut oil, softened but not melted
  • 1 egg
  • 2 tablespoons clover honey

  • For Pesto:
  • 1 bunch stinging nettle
  • ¼ cup pine nuts
  • 1 bunch basil (plus additional torn pieces for topping)
  • ½ cup olive oil
  • 5 cloves roasted garlic
  • Squeeze fresh lemon juice
  • Lemon zest to taste
  • Salt to taste

  • For Tarte:
  • 1 cup heirloom cherry tomatoes

  • For Dough:
  • 128 g almond flour + 64 g arrowroot or tapioca flour, sieved together
  • Large pinch salt
  • ½ teaspoon lemon zest
  • 6 tablespoons coconut oil, softened but not melted
  • 1 egg
  • 2 tablespoons clover honey

  • For Pesto:
  • 1 bunch stinging nettle
  • 32 g pine nuts
  • 1 bunch basil (plus additional torn pieces for topping)
  • 120 ml olive oil
  • 5 cloves roasted garlic
  • Squeeze fresh lemon juice
  • Lemon zest to taste
  • Salt to taste

  • For Tarte:
  • 128 g heirloom cherry tomatoes

Directions

For Dough:

  1. Place sieved flour in a mixing bowl and whisk in salt and lemon zest.

  2. Using your hands or a pastry cutter, mix in coconut oil until it reaches the texture of sand.

  3. In a small bowl, whisk egg with honey (it helps if honey is warm) until mostly combined.

  4. Pour wet mixture into dry mix and stir with a wooden spoon until combined. It should be thick but not too sticky to handle. Add a tablespoon of water if too dry.

  5. Wrap tightly and refrigerate while you prep the pesto. (You can also make the dough in advance and freeze.)

For Pesto: 

  1. Blanch stinging nettle for 20-30 seconds, drain and, when cool, gently squeeze water out and remove stems. Freeze stems for future use (they’re great to use in smoothies).

  2. Toast pine nuts in a dry skillet over medium-low heat until golden (approximately 3-5 minutes). 

  3. Add nettle and basil into a blender or food processor and pulse until well combined. 

  4. Add olive oil, garlic, lemon juice, lemon zest, and salt and continue to pulse until combined. Add more olive oil as desired; I made this recipe thicker with less oil, so it would be a sturdier base for the tomatoes.

  5. Add pine nuts to food processor and pulse until fine. Add additional salt to taste. 

For Tarte: 

  1. Slice cherry tomatoes in half, sprinkle with a bit of salt, and place on a clean dish towel cut side down to draw out some of the moisture.

  2. Roll out dough between parchment paper until roughly ⅓-inch thick. 

  3. Spread pesto around the middle of the dough (approximately ¼-inch thickness), leaving roughly 2 inches of perimeter without pesto. 

  4. Add tomatoes, cut sides up, on top of pesto. 

  5. Heat oven to 375 degrees Fahrenheit / 190 degrees Celsius.

  6. Using the underside of the parchment to help, fold the edges of the tarte up until it touches the layer of pesto and tomatoes. 

  7. Place on baking sheet and pop in the refrigerator until oven is preheated (this step is optional).

  8. Place in the middle rack of the oven and cook for 20-25 minutes.

  9. Allow tarte to cool on the pan, add torn basil to top, and serve warm or at room temperature. 

    Original recipe by The Compliant Cook.

 
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A Food Activist’s Advice for Getting Kids to Eat Better

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Getting children to eat more healthily and more mindfully is a complicated art. There are many obstacles. The most obvious is the need to make clean food appealing to kids. The less obvious is the need to educate them about the manipulative marketing behind their favorite ultra-processed snacks, which, according to food activist, author, and nutrition and public policy professor, Marion Nestle, is a huge issue. “The biggest barrier to feeding kids healthfully is food industry marketing to kids,” Nestle tells us. “For little kids, this is designed to get them to ask—pester—their parents to buy the products.  For older kids who have their own money, it’s to get them to think the products are cool.” 

The good news is that this challenge is not a lost cause. As Nestle divulges, it starts with modeling good behavior and empowering kids to think for themselves.

#1: Take a Closer Look

Taking the time to vet a label and go over each ingredient can help children understand what really is in their food. “I vote for teaching kids how to critically evaluate food media,” says Nestle. “Teach them to recognize marketing and how it works—and how to read food labels.”

#2: Be a Cooking Role Model

Kids can learn unparalleled life skills in the kitchen, including how they can be hands-on with their nutrition. As Nestle explains, “parents who cook can model how to do it and how much fun it is. You get to eat the results!  Kids get to get their hands dirty, use knives, and do other fun things.  Gardens help too—even radishes in pots make eating vegetables more fun.” Plus: “Kids who know how to cook will always be able to feed themselves deliciously and healthfully.” 

#3: Advocate

It takes a village. This goes for raising kids and getting them to eat more healthily. Fighting manipulative marketing and the corporate food system will improve the chances of clean food and better education for all. A good way to begin, says Nestle, is to join or support an advocacy organization. “Advocacy begins with clear goals, clear targets (the people who can make change happen), and community support for the goals and methods.”

To learn more about Marion Nestle and her fight against the corporate food system, visit her site, Food Politics. 

Breakfast Hash

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Some mornings call for something hearty and satisfying for breakfast — this hash is just that dish. This lineup lends itself well to a variety of vegetables, and the addition of bacon and eggs rounds out the recipe to create a tried-and-true crowd-pleaser to start the day. 

This recipe yields 4 servings

INGREDIENTS

  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs
  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs

Directions

  1. Cook bacon at 400 degrees Fahrenheit / 200 degrees Celsius for 15 minutes. Let cool, then chop into bits.

  2. Sauté leeks and red peppers with olive oil on high heat.

  3. When the leeks begin to soften, add potato to the pan and cook until done.

  4. Sprinkle bacon bits on top of mixture.

  5. Serve with a poached or sunny-side-up egg on top. 

Tips

**You can use any vegetables you may have on hand; experiment to find your family’s favorite.
**Please note that potatoes are not SIBO-compliant. If you’re following this protocol, you can still  make this recipe without them.

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Chocolate Hazelnut Spread

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There’s a certain Italian hazelnut spread that has the brand recognition — and the refined sugar and harmful palm oil to go along with it. Making your own version with maple syrup is so much healthier and, in my opinion, even tastier.

This recipe yields 8 ounces.

INGREDIENTS

  • 2 cups raw hazelnuts
  • 2 ounces baking chocolate
  • 3 tablespoons cacao
  • 1 cup maple syrup
  • 1/4 cup water
  • ½ teaspoon of salt
  • 260 g raw hazelnuts
  • 2 ounces baking chocolate
  • 3 tablespoons cacao
  • 240 ml maple syrup
  • 60 ml water
  • ½ teaspoon of salt

Directions

  1. Preheat oven to 375 degrees Fahrenheit / 190 degree Celsius. Roast hazelnuts on parchment paper for 5-8 minutes.

  2. Melt baking chocolate in a double broiler on the stove and let cool.

  3. Remove hazelnuts from oven and rub between your palms or between a flour sack towel to remove the skins.

  4. Place hazelnuts in a food processor and blend for approximately 1 minute or until a nut butter consistency forms.

  5. Add cacao and maple syrup to the food processor, blend well.

  6. Slowly add the melted baking chocolate to the mixture.

  7. Slowly add water and salt.

  8. Blend for an additional minute. 

  9. Serve on pancakes, macadamia nut bread, or eat it right out of the jar.

Tips

**The purpose of roasting the hazelnuts is to bring out the flavor and also loosen the skins for easy removal. Many recipes call for 20 minutes of roasting but I find this is far too much time. If they are black and smell burnt, that means the oil in the nut is rancid and it also creates an unsavory flavor that will overpower your spread.
**Both the water and the melted chocolate can be added incrementally to desired thickness and flavor.

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10 Games to Play With Your Child in 10 Minutes

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On the days when there is no time to have an elaborate tea party or take out all the blankets to make a magical fort, here are ten simple games that will help foster connection with your child - all in under 10 minutes. 

1. Build an Obstacle Course 

Use your furniture to create a series of fun challenges. (You may need to bring in some extra chairs from another room.). Tell your child to climb over, crawl under, do jumping jacks, make funny faces, sing a song, or whatever fun obstacle you can create together. 

Time it! Children love to show adults how fast they are. Timing it really gets them excited and motivated. After the first time, tell them “I think you can do it faster than that!” Encourage them to try it faster and faster. It builds their confidence and shows them how they can measure success based on their own performance and not their peers. 

2. Play Hug Tag

A fun and cuddly spin on the traditional game of tag. Chase your kid around the house trying to hug them. If you catch them, you get to hug and kiss them for ten seconds. My daughter loves this game. 

3. Journal 

This one is great for first grade and above when kids are  starting to read and write. I love the Five Minute Journals for Kids. Set a ten minute timer and spend that time quietly playing soft music and sitting next to each other as you write. It is helpful to give a writing topic, such as everything you are grateful for or what were each of your favorite parts of the day. 

4. Color

Another quiet activity that is great for connection. I love adult coloring books and tombow watercolor markers. My daughter loves them, but I only let her use them when we color together because they can easily stain fabrics. She feels so special when we get to use them together and she loves picking out her color palette. It’s also a wonderful way for her to learn about primary and secondary colors and how colors fit together. 

5. Produce “Pretend TV” 

My daughter has a stencil pad that lights up and one day she turned it into an “iPad.”. She said she was watching Netflix so I joined her and started making over-the-top emotions. She thought it was hysterical. As she pretended to change channels, I would switch up my emotions. Now she asks if I want to watch Netflix on her “iPad” and it is a hilarious ten minute game. 

6. Create a Surprise Bath

I’m not sure how this started but it’s become a regular ask. My daughter will want me to make her a surprise bath. I get out my salts, essential oils, and candles and make her a bath fit for a princess. She will soak in it for quite awhile and I will read her a story. A few times I even picked a rose from outside and sprinkled the petals in her bath. Talk about luxury!

7. Have a Dance Party

This is a great way to change up the mood in the house, especially during quarantine. We take turns picking songs and blasting them through the sound system. It is a great break from work and an impromptu way to create connection with her in the middle of the day. It also stimulates creativity. We come up with some pretty amazing dance moves.

8. Conduct Science Experiments

This is not your typical science experiment but it is a good way to use up expired products. I get out old baking soda, baking powder, anything that has gone rancid, and let my daughter go wild with mixing and stirring. She has a science kit with test tubes, droppers and microscope slides and we have lots of fun making a gooey mess pretending we are discovering new products to help save the world. When I don’t have expired products, we go out in nature and collect dirt, leaves, and grass. The trick to cleanup is to contain this in one tray or the sink.

9. Avoid the “Snake”

This game is another great way to connect while getting out some of your child’s pent up energy. Grab a jump rope or string and tie one end to a chair leg then stand far apart holding the other end. Wiggle it like a snake on the floor and tell your child to run and jump over it. If they touch the rope, it’s a snake bite and you have to tickle them to get the venom out. Make the snake smaller or bigger making them jump higher and longer. It’s another great way to challenge them and allow them to show you their strength.

10. Play Cards

I taught my daughter how to play cards at a very young age. In the beginning it was Go Fish and Old Maid. Now she has progressed to games like Uno, crazy eights, kings and rummy 500. She is quite the card shark. I always tell her I should take her to vegas with her card luck. We can have a quick card game at lunch or after dinner. It’s quick, fun and interactive. 

Chocolate Smoothie

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Smoothies are popular because they provide a lot of nutrition without a lot of effort. When you’re on the run, especially in the morning, you can blend myriad nutrient-dense ingredients (such as chia seeds, spinach, pureed pumpkin, and nut butter), along with healthy fats like like MCT oil and adaptogens like maca powder and astragalus for a healthy drink that also tastes like a treat.

This recipe yields 16 ounces

INGREDIENTS

  • 1 tablespoon chia seeds soaked in 4 ounces water
  • Large handful spinach
  • ½ cup full-fat coconut milk
  • 1/3 cup pureed pumpkin (can substitute sweet potatoes or butternut squash, canned or fresh)
  • 1 tablespoon nut butter
  • 1 tablespoon MCT oil
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoon cinnamon
  • 3 tablespoons cacao powder
  • 1 teaspoon maca powder
  • 1 teaspoon astragalus
  • 1 tablespoon of hemp protein or flax seed
  • 1 scoop ice cubes
  • 1 tablespoon chia seeds soaked in 4 ounces water
  • Large handful spinach
  • 120 ml full-fat coconut milk
  • 140 g pureed pumpkin (can substitute sweet potatoes or butternut squash, canned or fresh)
  • 1 tablespoon nut butter
  • 1 tablespoon MCT oil
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoon cinnamon
  • 3 tablespoons cacao powder
  • 1 teaspoon maca powder
  • 1 teaspoon astragalus
  • 1 tablespoon of hemp protein or flax seed
  • 1 scoop ice cubes

Directions

  1. Soak chia seeds in water overnight or at least 10 minutes before blending. 

  2. Combine all ingredients in a blender

Inspired by Chef James Barry’s Chocolate Thunder Smoothie.

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8 Sources of Hidden Gluten

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Because of a prevalence of gluten-containing grains in many conventional foods, as well as a high risk for ingredient cross-contamination, gluten is ubiquitous—and it can sneak up on us in unexpected ways.

By Stacey Lindsay

Gluten: a perpetual concern, an obsessed-over topic, a sneaky substance. Made up of two proteins called glutenins and gliadins, gluten has created an upswell of concern—and for good reason. At least 1 percent of Americans suffer from Celiac disease, a serious immune reaction to consuming gluten. Furthermore, research states that gluten may negatively impact those who don’t have Celiac, often deemed non-celiac gluten sensitivity or gluten intolerance, in the form of bloating, rashes, inflammation, and a well of other issues.

The protein substance, which is present in wheat, barley, and rye, has created a sort of chasm in the food world: There are the foods with gluten and the foods without. But it’s not that simple. Because of a prevalence of gluten-containing grains in many conventional foods, as well as a high risk for ingredient cross-contamination, gluten is ubiquitous. It can sneak up on us, often in unexpected ways, including foods made without gluten-grains, beauty products, and even medications. Unless an item is marked Certified Gluten-Free, a ruling issued by the FDA in 2013, knowing whether or not you’re inadvertently consuming gluten can be a challenge. That is why we rounded up eight of the most common foods and products that unexpectedly have it.

It’s yet another powerful reminder to peel back the layers and investigate all that we put in, on, and around our bodies.

Seasonings

In an ideal world, that taco seasoning pack would only contain chili pepper, garlic powder, red pepper, paprika, cumin, and some salt and pepper. However, chances are that some wheat starch or wheat flour is in the mix. (The same goes for other artificial additives, like anti-caking agents and coloring.) Read the labeling on seasonings, as well as spices and bouillon, to make sure they only contain the spices and salt. Or better yet, create your own blends.

Soy Sauce

Since it’s not explicitly marked (and the name can be a little misleading), soy sauce tends to catch many by surprise. But turn over the label and you’ll see that the main ingredients are soybeans, wheat, salt, and some sort of fermenting agent. Luckily, gluten-free options, as well as healthier coconut aminos and tamari sauce, are widely available and pack the same salty-umami punch. (Also watch out for teriyaki sauce, since one of its made ingredients is soy sauce. Look for teriyaki made with coconut aminos or tamari.)

Condiments

Wheat is ubiquitous in conventional ketchups, mustards, relishes, salsas, and other dressings because it is a cheap and easy way to stabilize and thicken. Thankfully, many manufacturers of condiments, dressings, and sauces are now clearly stating if their product is gluten-free.

Liquor

Beer tends to be the more obvious and avoided glutinous alcohol. But it’s important to remember that many gins, bourbons, vodkas, and whiskeys are essentially distilled from either wheat, barely, or rye and therefore likely contain gluten. Look for libations that are made from potato, corn, or grapes (ideally, organically grown and non-GMO).

Deli Meats

Unless they’re labeled as gluten-free, prepackaged meats, such as turkey, ham, and roast beef, often contain salts, seasonings, and other binders and flavorings that can contain wheat gluten. Ideally, opt for fresh meats that are sustainably raised, grass-fed, and hormone-free.

Personal Care Items

Over the past several years, a growing number of skin care and beauty companies have started to create products that are gluten-free. Others have become more explicit about the fact that they do not use gluten in their formulations, but they still may contain trace amounts of gluten. The reason for this is that forms of wheat, barley, and rye are common additives to face creams, lipsticks, and other products. (Hydrolyzed wheat protein and barley malt extract are two common forms.) The Mayo Clinic states that gluten cannot be absorbed through the skin, but there is still a risk of imbibing the product other ways.

Vitamins and Medications

While it is obvious to focus on the active ingredients of a supplement or medication, it may be less so to consider the inactive ingredients. Various oral tablets and capsules contain excipients, which are inactive ingredients that serve to carry or deliver the active ingredients. Common examples include forms of lubricating salts, glidant silicas, and water-binding starches. The latter are commonly derived from corn, but some manufacturers do use wheat starch. If this is a concern, ask your pharmacists—or dissect the label.

Oats

Oats, or more specifically oatmeal, tends to be confusing. The reason is because oats are naturally free of the gluten proteins found in wheat, rye, and barley, however they can—and most often do—have traces of gluten from cross-contamination. This can happen in the field, as oats are commonly grown in close proximity to wheat and other gluten-containing grains, or in the facility, as oats and other grains are often processed under the same roof. So, it is important to vet your oatmeal to make sure it is certified gluten-free and sourced from a manufacturer that maintains the most rigid of safety approaches in their farming and processing.

If you are looking to be more diligent about ridding gluten, the Celiac Disease Foundation is an excellent resource for further understanding and avoiding the substance, as well as vetting food manufacturers’ safety practices. 

Leek Gazpacho

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Gazpacho - the perfect summer dish. It’s light, refreshing and packed with fresh seasonal produce. I make a big batch to eat throughout the week. The sautéed leeks give this a caramelized creaminess and the cucumbers turn this traditionally red soup into a light green color. It’s a surprisingly substantial meal.

This recipe yields 24 ounces

INGREDIENTS


  • For Gazpacho:
  • 6 large leeks
  • ¼ cup olive oil
  • 3 large cucumbers, peeled and deseeded
  • ⅓ cup almond crème fraîche (combine Kite Hill Cream Cheese Alternative with a squeeze of fresh lemon)
  • ¾ - 1 cup almond flour focaccia (or other grain-free bread)
  • 2-3 cups filtered water
  • Handful of Marcona almonds
  • 3 tablespoons sherry vinegar
  • 2 teaspoons honey
  • A pinch of white pepper to taste
  • 3 teaspoons salt, add more to taste

  • For Dill Oil Topping:
  • ¼ cup fresh dill
  • 2-3 tablespoons olive oil

  • For Gazpacho:
  • 6 large leeks
  • 60 ml olive oil
  • 3 large cucumbers, peeled and deseeded
  • 80 ml almond crème fraîche (combine Kite Hill Cream Cheese Alternative with a squeeze of fresh lemon)
  • 175 - 240 ml almond flour focaccia (or other grain-free bread)
  • 500-700 ml filtered water
  • Handful of Marcona almonds
  • 3 tablespoons sherry vinegar
  • 2 teaspoons honey
  • A pinch of white pepper to taste
  • 3 teaspoons salt, add more to taste

  • For Dill Oil Topping:
  • 32 g fresh dill
  • 2-3 tablespoons olive oil

Directions

  1. Sauté leeks in olive oil for 10-15 minutes, stirring often and keeping the leeks from turning brown. Add a touch of water if they seem to be cooking too quickly. Remove leeks from heat and allow to cool.

  2. Add all of the other ingredients to a blender (preferably a Vitamix) and add the leeks when they have cooled. Blend on high for 3-4 minutes, adding more water if needed. Taste and add additional salt and another splash of sherry vinegar if desired.

  3. In timed increments, pour the mixture through a fine-mesh sieve. Press the liquid through thoroughly. There should be a thick, mealy paste remaining. Discard, clearing the sieve, and continue slowly with the rest of the liquid. 

  4. Refrigerate until chilled (roughly 2 hours) or serve soup at room temp as desired.  

  5. If topping with accompanying dill oil: Finely chop dill and mix with olive oil. Let stand at room temp until serving gazpacho so the mixture infuses. 

  6. When serving, spoon just about a teaspoon of the dill oil on top. 

Tips

** English or Armenian cucumbers are great, but any will do.

Recipe by Chef Blaire Flory

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Dagny's Summer Salad

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Peaches, cucumbers and tomatoes hit their peak in the summer months. This colorful dish is a quick spin on the traditional salad and satisfies the need for a light and crunchy starter. I began making this for my daughter when she started preschool. Preparing this salad together was an effective way to include her in her own meal prep while also getting her excited about the idea of salad.

This recipe yields 4 servings.

INGREDIENTS

  • 2 cucumbers
  • 3-4 peaches
  • 10-15 cherry tomatoes
  • ¼ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 2 cucumbers
  • 3-4 peaches
  • 10-15 cherry tomatoes
  • ¼ teaspoon sea salt
  • Freshly ground black pepper to taste

Directions

  1. Peel cucumbers.

  2. Cut cucumbers and peaches into bite-size squares.

  3. Cut cherry tomatoes in half longways. 

  4. Toss cucumbers, peaches, and tomatoes with a ¼ teaspoon of sea salt and a 3 cranks of a pepper grinder. 

  5. Serve.

Tips

**Replace cherry tomatoes with heirloom tomatoes or whichever look the most appetizing.
**For a tangy version add balsamic or white wine vinegar to cut through the sweetness of the peaches. 

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Tahini Dressing

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Tahini — a condiment made from toasted hulled sesame seeds — is popular throughout the Mediterranean and North Africa thanks to its distinctive nutty flavor and versatility. You may only know tahini as an ingredient in hummus, but it’s equally worthy as a dressing or vegetable dip by combining the paste with the sweetness of honey and the piquant flavor of Dijon mustard and garlic.

This recipe yields 16 ounces

INGREDIENTS

  • ¼ cup tahini
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt
  • 60 ml tahini
  • 60 ml olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt

Directions

Whisk all ingredients together in a large bowl for a creamy salad dressing. When making a dip, less water creates a thicker consistency. 

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Peach Melba

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Elegance comes to mind when I make this famous French dessert, originally created by Auguste Escoffier for the grand opening of the Ritz Carlton Hotel in London. These rich, sweet and juicy peaches are topped with a bright raspberry sauce that really makes them pop.

This recipe yields 4 servings

INGREDIENTS


  • For Peaches
  • ½ cup water
  • ½ cup honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 peaches

  • For Raspberry Sauce
  • 1 cup raspberries
  • 1 tablespoon honey
  • 1 teaspoon lemon juice

  • For Peaches
  • 120 ml water
  • 120 ml honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 peaches

  • For Raspberry Sauce
  • 128 g raspberries
  • 1 tablespoon honey
  • 1 teaspoon lemon juice

Directions

For Peaches

  1. Heat water, honey, lemon juice, and vanilla in a small saucepan over medium-low heat. 

  2. Once the honey fully dissolves and the liquid mixture begins to simmer, reduce heat and allow the liquid to thicken into a syrup. 

  3. Cut peaches in half leaving the pit on one side. Place the peaches face down in the saucepan of simmering syrup. Allow peaches to poach for about 2 minutes on each side. 

For Raspberry Sauce

  1. Place raspberries, honey, and lemon juice in a food processor, using the small bowl if it has one, with a chopping blade. 

  2. Pulse until mixture has a runny consistency.

  3. Sieve the raspberry seeds by pouring the mixture through a strainer using the back of a spoon to push the liquid through. 

  4. Drizzle on top of poached peaches.

  5. This dish can be served simply as is or layered over vanilla bean ice cream.

Tips

**Straining the raspberry sauce is optional. The seeds will create a more tart and textured sauce. Sieving makes a smooth and more elegant presentation.

 

Baby Back Ribs

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Making ribs at home doesn’t have to be a complicated affair. I prepare these with a simple salt and pepper rub and top generously with a sweet-meets-savory homemade barbecue sauce. A few hours in the oven and these ribs are fall-off-the-bone perfect.

This recipe yields 20-26 baby back ribs.

INGREDIENTS

  • 2 racks (1 ½ - 2 lbs each) baby back ribs
  • Salt and pepper for rub
  • 1 cup strained tomatoes
  • 2 tablespoons honey
  • 2 tablespoons vinegar
  • 2 racks (2 kilograms each) baby back ribs
  • Salt and pepper for rub
  • 128 g strained tomatoes
  • 2 tablespoons honey
  • 2 tablespoons vinegar

Directions

  1. Preheat oven to 275 degrees Fahrenheit / 135 degrees Celsius.

  2. Prepare ribs with salt and pepper rub, wrap them in foil, and place on sheet pan.

  3. Bake for approximately 2.5 hours.

  4. To make barbecue sauce, combine strained tomatoes, honey, and vinegar.

  5. Top ribs with barbecue sauce mixture.

  6. Increase oven temperature to 350 degrees Fahrenheit / 175 degrees Celsius.

  7. Bake for an additional 45 minutes.

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