Kelp Noodles...

...are my latest obsession.

If you're a health freak like me, you know how beneficial adding sea vegetables to your diet is. If you aren't, get this: sea veggies like kelp, nori, wakame, and arame are high in iodine (which can also come from salt but beware: most iodized salt has dextrose, a corn sweetener, added in), iron and vitamin C, and are highly alkalizing in the body. Adding sea veggies to your dishes also reduces the need for excess salt, which is pretty awful for you if you weren't aware!

I've been a big fan of nori (the seaweed used in sushi) for awhile now; I mean shoot, I literally eat it in sheets right out of the bag. My boyfriend called me out on it yesterday ("I don't think normal people eat it like that..." to which I respond "when have I ever been considered normal?"), and my friend Jennifer calls it my sloth food. But my world has been shifted with the addition of another sea vegetable, kelp, in the form of noodles!

The noodles, made by Sea Tangle Noodle Company are made of kelp and sodium alginate (which is extracted from brown seaweed) and water. I've found them at multiple Portland Whole Foods as well as Chuck's Produce here in Vancouver (Vancouver Whole Foods doesn't appear to carry them yet). They are really jiggly and kind of translucent; I'd compare them to like a cooked rice noodle (those ones you find in salad rolls and stuff). But they are so much more nutritious than rice noodles with much fewer calories! I haven't experimented much with cooking them (they are recommended in stir fries and such), but hot damn are they good in salad!

Here's my favorite recipe so far:

Kelp Noodle Salad with Almond Butter/Miso Dressing

1/3 pkg kelp noodles
2 c. fresh spinach, or 1 c spinach and 1 c. romaine lettuce
1 carrot, peeled and chopped
handful of snap peas, chopped

Dressing:

1 tbsp. Almond Butter
1 tsp. unpasteurized brown rice miso paste
1/2 tsp. maple syrup

Whisk dressing ingredients together, adding water until it reaches a salad dressing consistency. Toss veggies and kelp noodles in dressing and enjoy!

Serves 1.

Dairy Free Corn Free Nachos

I've gotten to a point that I eat so well most of the time that it is rare for me to try to recreate one of the less healthy dishes I used to love back in the pre-allergy, pre-vegan days. However, even I believe that everyone should be able to treat themselves once in awhile, and it's an added bonus if you can make that dish a little healthier.

I don't find that I crave any of that old stuff anymore (I mean really, I consider hummus junk food these days), but when I discovered Beanitos corn-free tortilla chips, I couldn't help but wonder how well they'd work in nachos. I used to LOVE nachos, in fact, whenever I go off my diet on vacation or whatever (which I don't recommend by the way but hey, it happens!), I search high and low to find the best nachos before anything else. I remember even having an eye out for a Mexican restaurant the entire 6 weeks I was in Greece (such a thing, I found, does not exist haha).

Sooo when I mentioned the possibility of nachos to my also-Beanitos-addicted boyfriend Joe, who I cook with quite a bit, he was all about it. Unfortunately, I'm not really supposed to be eating beans and rice and stuff as a part of my anti-parasite diet, so it kinda had to be a last hurrah.

This recipe serves roughly two people, Joe and I smashed them in minutes, but we were definitely full after (perfect time for a walk on the waterfront!). Feel free to get creative with toppings, these are the ingredients we used but fresh pico de gallo, refried beans, sauteed bell peppers, and Papa G's Taco Tofu would all be delicious as well!

Diary-Free Corn-Free Nachos

1 bag Beanitos black or pinto bean chips
1 pkg. Daiya chedder cheese shreds (or add/replace with pepper jack to give it an extra kick)
1/2 can black beans
1/4 c. chopped onion
1-2 jalapeno peppers, diced
1/2 can sliced black olives

Heat oven on the "Broil" setting. Place chips on a lipped baking sheet (so the toppings don't slide off in transit to the oven), and top with beans, onions, jalapenos and olives. Sprinkle cheese over the top. Broil with oven door open until cheese is melted, checking often, approximately 3-5 minutes depending on your oven. Serve with fresh guacamole, pico de gallo, and Wayfare dairy free sour cream!

Tofu Wraps

So I got a bit of interesting news from my naturopath doctor this last week....Apparently my inability to feel better even when I eat well is being caused by a parasite and having too much H. Pylori bacteria in my body. Kinda crazy, but I'm so relieved to have finally figured out what was wrong with me! I'm on a bunch of supplements and it should clear up in a couple months I guess. Thank goodness for that.

The other thing we discovered is that I may be producing too much cortisol due to stress which has caused me to gain a little bit of weight. I think a lot of the stress stemmed from feeling crappy all the time and not knowing why, but I've always been a little bit high strung/anxiety prone so I'm sure that doesn't help either. As of now, my doctor has me on a blood sugar control diet, which basically means I need to get as much protein at each meal as possible. My veggies and beans are chock full of protein but I may not have been eating enough of them to get the proper amount.

I made this delicious wrap last night that features tofu and hummus as the main protein sources. My taste buds were seriously in love so I obviously had to share it with you!

Tofu Wraps

1 gluten-free tortilla of your choice (I like Food for Life brown rice wraps, make sure you microwave them for about 30 seconds though!)
1/2 c. seasoned tofu, this can be from your own recipe, I prefer either Whole Foods sesame tofu from the deli section or Papa G's sesame tofu
2 tbsp. King Harvest hummus
1 carrot, peeled and grated
1 c. spinach
1/4 avocado

After heating up the tortilla, spread the hummus in the middle and start piling on the other ingredients. Wrap up like a burrito and eat! Yummmm!

Top 10 products I'm obsessed with at the moment

I'm so lucky that I work in a gluten free store and have a role in the ordering of new products because I'm always finding new delicious stuff I can actually have. I have cut back on my consumption of even allergy-friendly processed food, but I have to let myself indulge every once in a while! Here's what I'm loving right now:

1. Earth Cafe Vegan Cheesecake

I looooove these. And it's just icing on the (cheese)-cake that they are sweetened with agave nectar instead of sugar. It has everything I could possibly want in a dessert. They remind me of their more expensive but equally delicious counterpart at Blossoming Lotus in Portland, but they are more readily available now that I can buy them at Lingonberries! It's got all the flavor and decadence of normal cheesecake, without the dairy and sugar overload that you get afterwords. Hey, I'll take feel-good dessert any day of the week!

2. Beanitos Black Bean Chips

Finally, a corn-free tortilla chip! I honestly thought I was never going to eat tortilla chips again. I'm so glad I was wrong! And honestly, these are better than your average corn chip. Not only do they taste amazing, they have legit protein and fiber in every serving. All in all, they are still chips, but as chips go they are one of the healthiest. However, be warned, it will be very hard to resist eating the whole bag. Side note: these taste amazing paired with #3 on this list...

3. King Harvest Jalapeno Hummus

Boo, I couldn't figure out how to rotate this picture. I'm computer illiterate. Anyway, this stuff is to die for. I'm not kidding. I don't know anyone who's tried it that isn't completely addicted. My favorite, obviously, is the Jalapeno. Its got the perfect flavor of jalapeno without being to spicy for those with senstive taste buds. I am not one of those people, I've actually been known to add my own hot sauce... King Harvest is a local company out of Portland and they deliver their products fresh, plus there are like 12 flavors to choose from so there truly is something for everybody. I'm also super into the lemo hummus cause they don't add any oil and I've been trying to stay away from oil lately.

4. Sea Snax Toasted Onion

I know you probably think I'm weird for eating seaweed and liking it, but I can almost guarentee that you'd like it if you tried it. Especially because this isn't just plain old seaweed, it's roasted in olive oil and sprinkled with dehydrated onion. And, one little package is a mere 16 calories, yet somehow it's quite the appetite supressant. Its the perfect snack to tie you over at work or if you have to postpone a meal for any reason. They also come in a plain flavor that's got olive oil and a little salt. Yummmm....

5. Jungle Treats Maple Coconut Kale Krisps

Kale has become one of my best friends since I went vegan. I still have yet to perfect the perfect at home kale chip recipe, but in the meantime, these make an excellent substitute. They also come in a Cheezy and a Creamy Garlic flavor, but the Maple Coconut is hands down my favorite. Whoever decided that kale would taste good sweet was a freaking genius. I couldn't be more thrilled with these. Unfortunately, they are kind of hard to find, but you can purchase them directly from their website.

6. Amande Almond Milk Yogurt

As I'm sure you are aware, its very difficult to find vegan yogurt that is also sugar free and, in this case, soy free. Leave to me to discover what seems like the only one that exists. It's definitely a thicker yogurt, and it has the distinctive taste of almond milk (i guess that probably goes without saying). My favorite flavor is peach but it also comes in cherry, blueberry, strawberry and coconut. Now if they'd only make a vanilla I'd be a happy camper!

7. Taste Nirvana Coco Aloe Water

Although I hate drinking my calories (unless they're the liquid calories that raise my BAC), I do occassionally break that rule for one of these guys. One bottle of this aloe-chunk-infused coconut water packs all sorts of electrolytes, including magnesium and more potassium than a banana. The little buggers are perfect post-workout, and are even better for nursing hangovers. Its like reaching for a Gatorade, only its all natural and doesn't have added sugar. The plain coconut water by the same company is awesome for while you are working out, especially hot yoga. (The aloe one doesnt really work thanks to the pulp). My boyfriend comes into the store and buys cases of them, and all the employees are addicted as well.

8. The Better Bean Company Refried Beans

Since becoming vegan I'm a freaking bean fanatic. Love em. They are so good for you and so tasty! And yet, someone found a way to make them even yummier. Also a local company, Better Bean makes three different types of refried beans including red, black and cuban-style black. They are ALL good. I'm obsessed. I make recipes with them but most of the time I can't resist eating them right out of the container. Plus, I met the guy who I believe started the company last summer at a demo at New Season's market and he's suuuch a nice guy. I love knowing that my food comes from good people, it makes me feel secure that I'm not being poisoned by preservatives and other crap. I can't help but believe that food made by good hearted people make food nourishes not only the body but the soul. So buy some.

9. Organ Falafel Mix

I fell in love with falafel on my trip to Hawaii last fall...I know, kinda random place to be introduced to falafel. There was this little mom and pop falafel stand outside one of the clubs we went to a lot and we ate there drunk almost every night. I'm sure it wasn't gluten free or anything, but I wasn't about to live without it. Luckily, Orgran makes a gluten free falafel mix that is also corn and potato free. All it is is chickpea flour and spices, and all you have to do is add water to the mix and bake or fry them in little balls. The best way to eat them is in a wrap with hummus, cucumbers, red peppers, and sprouts, but they are also delicious eaten plain or dipped in hummus (King Harvest anyone?)

10. Lucini Cinque e' Cinque Chickpea Frittata Mix

Another delicious chickpea flour concoction...this one is a little harder to explain. It's a bit like fritatta but its bean based instead of egg based. Just add oil and water and you can make it into a thick frittata or into thinner chickpea flatbreads that taste great with basil, olives, and anything else with an italian flair. I can't tell you enough how bomb this stuff is, you'll just have to try it for yourself! The best part is a serving contains 9 grams of protein and 5 grams of fiber, and an extremely short ingredient list that is vegan and gluten free!

So my friends, you have a lot of products to get out there and try. Happy eating! And if anyone has found a completely tomato, sugar and dairy free pasta/pizza sauce, PLEASE let me know! I'm making pizza tonight and sometimes I get sick of making my own.

All Things Thai

Lately I've been absolutely obsessed with Thai food. I've been eating curry multiple times a week, both homemade and out at restaurants. I told my boyfriend the other day that I could eat Thai food every day and not get sick of it, and so far that has held true. If you are a Thai fan like I am, then get excited. I've got restaurants, products AND a recipe, all in one post!

If you are a regular reader, you know that I love Ginger Pop, a Thai restaurant that has been nothing but accommodating to my needs (not to mention that the food is out of this world). But I'm always trying new places, and I think I may have found a place that tops the ol' GP. Enter Siam Society. Located on Alberta, this restaurant has everything I want in a dining establishment. Think vegan, vegetarian, AND gluten free menus, a cocktail list that I promise will blow your mind (although more than two of those and you won't remember dinner), and an extremely friendly and knowledgeable wait staff that will make you feel right at home, even if you are the pickiest customer EVER.

I remember a while back my parents mentioned they ate at Siam Society...They said it was good, but they didn't mention it was Thai food. Basically, they've been holding out on me. Thankfully, Groupon seemed to have my best interests in mind when it offered a deal for the restaurant. After using one, Joe and I ended up buying three more, cause we know we'll be going back. So let me paint the picture for you. The restaurant was classy without being stuffy, and hey, it's Alberta street, so no one is going to be dressed to the nines anyway. Our waitress was super goofy and amicable, I liked her right away. She brought out both the vegan and gluten free menus, and when I asked if certain dishes could be made both vegan and gluten free she didn't even hesitate when telling me yes. She also knew off the top of her head that the curries don't have sugar in them, and offered to swap the potatoes in my yellow curry out for kombocha squash , which was way better. Joe had the Pad Kee Mow and loved it, he even mentioned it might be the best he's tried yet. As for my food, well, I ate all of it. And had two Hibiscus Mojitos. Moderation be damned.

It doesn't stop there...another place I'm growing to love is Vege Thai, a completely vegetarian thai restaurant that makes all its dishes without fish or oyster sauce, and has a bunch of different faux meats to add to your meal. You can view my whole review here.

Now if I ate out as often as I had thai food cravings, I'd be 300 pounds. I knew I was going to have to teach myself to make curry at home. And while you just can't replicate that perfect restaurant curry without being a chef, Thai, or both, I think I do a pretty decent job. Although I do have the help of a pretty awesome product: Thai and True curry pastes. Thai and True is a local company that makes vegan, non-GMO and gluten free curry pastes, as well as sarachee and peanut sauce. And they are so easy to use. Throw a tablespoon into a saucepan with about a cup of coconut milk, heat until blended, and voila, you have a blank canvas to create curry masterpieces of your own! My favorite concoction is below.

Easy Curry

Serves 2

1 c. brown or black rice
1 tbsp. Thai and True red curry paste
1 c. coconut milk
1/2 tsp. Thai and True hot chili oil
1/2 block of tofu, cubed
1/2 large onion, diced
1 red bell pepper, diced
1/2 c. mushrooms
1 bunch kale, chopped.

Prepare rice according to directions. Heat curry paste in large saucepan with coconut milk over medium heat until blended. Add onions and peppers and cook until soft, or 3-5 minutes. Add remaining vegetables and cook about 5 more minutes or until ideal tenderness has been reached. Add chili oil and mix well. Serve over rice.

An Allergy Friendly Easter (and raw frosting recipe!)

First and foremost, exciting news! The Vancouver Voice just put out a Clark County dining guide and it features an article about my blog! While the dining guide itself doesn't exactly do a great job of outlining which Vancouver restaurants are gluten free, the article has a few suggestions that Christina, the Lingonberries owner, and I made (obviously Ginger Pop and Chutneys). I'm so flattered and excited to finally have some publicity! Hopefully it just gets better from this point!!

Alright, I get excited about holidays because it means I get to experiment with new twists on old recipes. This year, I didn't help at all in the preparation of dinner since we dined at my grandma's house, but I wasn't showing up at Easter dinner without at least one dessert I could eat!

I ended up making two desserts, in addition to my grandma's famous "bunny cake" that she made with Bob's Red Mill's gluten free vanilla cake mix this year (which I still had to stay away from because of the corn and sugar). The first was a cake mix Lingonberries just started carrying called 1, 2, 3 Gluten Free Devil's Food Cake (shown below). When we got this mix in, I noticed the list of allergens on the front of the box that the mix didn't contain. I turn the box over only to find that it's also free of potato! Amazing! So obviously I had to try it.

The inside of the box has recipes to make the cake either sugar free or egg free, but unfortunately not both. I went for the sugar free version since I get a lot worse symptoms from sugar than eggs these days. The first thing I noticed was that the batter was to DIE for. I could have easily eaten the whole thing right out of the mixing bowl. It's very thick and fudgy, as opposed to most cake mixes that are generally runnier.

The cake came out great for the most part. My only complaint is that it was a bit dry, but we ate it after it had spent a weekend in the fridge so that could have had something to do with it. Flax gel as an egg replacer generally makes baked goods moister, so if I made this again I'd definitely make it egg and sugar free. What was really awesome though was the raw cashew cream frosting I made to go on top...

Vanilla Cashew Frosting:

• 1 1/2 CUP cashews
• 1/2 CUP water
• 2 TBS agave syrup
• 3 TBS coconut oil
• 1 TBS vanilla
• 1/4 TSP salt

Soak cashews in water for 2-4 hours. Drain, rinse and place the nuts onto a kitchen towel to gently roll them dry. Blend all the ingredients in a food processor until creamy and smooth. Place in a container and refrigerate for a few hours to thicken up. Keep the icing and cake separate until serving.

I can't even tell you how excited I was to perfect a dairy and sugar free frosting recipe, I'll be using that for all my sweet treats from now on. The cake and frosting definitely got the family approval too, which is an added bonus. (or else I probably would have eaten the whole cake).

Mad props to 1, 2, 3 Gluten Free for being the first to realize that you don't have to add refined sugar to mixes to make them delicious! I've been waiting forever for a product like this to come out! Now if they'd find a way to make their other mixes potato free... Oh well, little victories :-) Until next time, live free!

Pecan Apple Brussel Sprouts

When I was a kid, I HATED brussel sprouts. My mom would have to force them down my throat, they were the worst. It wasn't till I got older that I realized brussel sprouts prepared well can actually be pretty damn good. And they are so healthy for you, definitely an added benefit. This recipe can me made vegan or omnivorous, or as a side by omitting the protein.
Brussel Sprouts with Apple and Tofu

1 lb brussel sprouts, shredded
1 medium apple, diced
1/3 c. chopped pecans
1/2 c. cubed tofu or chicken
1 Tbsp. maple syrup
2 cloves garlic, minced
1/4 c. water
juice of 1/2 a lemon
salt and pepper to taste

Put the brussel sprouts, water, and some salt in a frying pan over medium high heat. Cook 7-10 minutes. Add apple, maple syrup, tofu and garlic and cook 3-5 more minutes. Remove from heat, toss with lemon juice, pecans, salt and pepper. Serves 2-3