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Food Matters

All about fresh, flavorful food

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6/4/2014

It doesn’t get much simpler than this muffin recipe. Swap conventional flour with Pamela’s gluten-, wheat- and dairy-free artisan flour blend and you have a quick and easy gluten-free breakfast.

Gluten-Free Muffins
Photo courtesy Pamela's

Easy Gluten-Free Muffin Recipe

• 2 cups Pamela's Artisan Flour Blend
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs, large
• 1 cup milk, cream, milk alternative, sour cream, yogurt or buttermilk
• 3/4 cup sugar or light brown sugar, packed
• 8 tablespoon oil, butter or butter alternative, melted
• 1 teaspoon vanilla
• 1 1/2 cup fruit, like berries, banana, grated apple, etc.

Directions

1. Preheat oven to 400 degrees Fahrenheit.

2. Mix together dry ingredients. In a separate bowl, whisk together all liquids. Add dry to wet and combine. Stir in fruit.

3. Grease or line muffin tin with papers. Divide batter evenly among muffin cups. Bake for 14 to 25 minutes, depending on fruit. Toothpick should come out clean. Yield 12 Muffins


From classic baked goods to comfort food craves, Pamela’s Artisan Flour Blend has got you covered. Substitute cup for cup all-purpose flour with this gluten- wheat- and dairy-free flour blend. The baking possibilities are nearly endless!



6/3/2014

Summer is just around the corner and what better pairing than yogurt and berries? June will ripen the season’s first strawberries, raspberries and cherries; when summer is in full swing you will want to fill your basket with huckleberries, blueberries, marionberries and perhaps even a few gooseberries.

Homemade yogurt is a cinch! You may be under the misconception that you need a yogurt maker to create fresh yogurt, but although these machines are helpful and create the ideal environment for fermentation, they are completely unnecessary!

Homemade Yogurt

Most of the tools needed you probably have around your house:

• quart canning jar
• fluffy kitchen towel
• kitchen twine or rubber bands
• an instant-read thermometer
• spoon or whisk
• oven or a warm area in your home

You’ll start with a scoop of store-bought yogurt (you can eventually use your homemade yogurt as a culture starter). Something to pay attention to when purchasing store-bought yogurt is that the ingredient list includes, “Live Active Yogurt Cultures.”  The live cultures are necessary for turning the milk into yogurt.

How to Make Victoria’s Homemade Yogurt

• 3 3/4 cups whole milk
• 1/3 cup plain whole milk yogurt

1. Heat the milk in a saucepan over medium to medium-high heat until an instant-read thermometer reaches 180 degrees F.  Pour into a heatproof the quart canning jar or a heat-proof glass bowl and allow the milk to cool until the thermometer reaches 115 degrees F.

2. Meanwhile, preheat oven to 200 degrees F.

3. Once the milk reaches 115 degrees F, stir in the yogurt and cover with plastic wrap or the canning jar lid. 

4. Wrap the bowl or jar in a large, thick dish towel and secure with string or rubber bands.  Put into the oven and immediately turn off the heat.  Let the yogurt sit until slightly thickened, 10-20 hours.*

5. Remove the towels and chill the yogurt for at least 2 hours before serving. Yields: 1 quart

*This is the fermentation stage; the longer the yogurt sits the more tart it will become.


Victoria Greenstreet is inspired by seasonal ingredients.  Her focus is whole foods and gluten-free cookery.  She is a classically trained chef, freelance food writer, stylist and photographer. She is currently working on her first cookbook. Visit her blog Honey Dumplings for more recipes and culinary adventures.



5/29/2014

Breakfast can be uninspiring sometimes, especially when looking for gluten-free recipes. Get inspired with this recipe for gluten-free sweet crepes. These crepes go great with a fruit filing or fresh fruit on the side.

Gluten-Free Sweet Crepes
Photo courtesy Pamela's

Gluten-Free Sweet Crepes Recipe

• 3/4 cup Pamela's Artisan Flour Blend
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/4 cups milk or milk alternative
• 3 eggs
• 2 teaspoons vanilla
• 6 tablespoons melted butter 

Directions

1. Mix dry ingredients, add liquid ingredients and whisk until well incorporated. If you cannot get all the lumps out, put in blender and blend until smooth, 10 to 30 seconds. Use immediately, or batter may thicken slightly (add 2 to 4 tablespoons water if batter is left to sit).

2. Heat an 8" non-stick or crepe pan to medium heat, brush pan lightly with oil or butter before making each crepe.

3. Pour about 1/4 cup of batter into oiled pan and swirl or tip pan to allow batter to cover the whole bottom with a thin layer of batter (air holes may form, do not try to fill). Cook until edges start to brown. You should be able to shake the pan and the crepe will slide around or use the edge of a spatula to help loosen it. Sometimes the first crepe will stick, but after that, they loosen pretty easy, as long as the pan is oiled each time. Flip crepe over, and only lightly cook on the second side; do not brown, you want the crepe to be dry, without any wet spots.

4. When cooked, slide onto parchment, wax paper, or soft dish towels. Repeat this process until all crepes are cooked, putting paper between each, so they do not stick together. Makes 8 crepes


From classic baked goods to comfort food craves, Pamela’s Artisan Flour Blend has got you covered. Substitute cup for cup all-purpose flour with this gluten- wheat- and dairy-free flour blend. The baking possibilities are nearly endless!



5/21/2014

Perfect for a sophisticated Sunday brunch or for a delectable snack, this French yogurt cake is easy to make and delicious to eat. Plus it’s gluten-free—perfect for those with gluten sensitivities.

French Yogurt Cake
Photo courtesy Pamela's

Gluten-Free French Yogurt Cake Recipe

• 1 1/2 cups Pamela's Artisan Flour Blend
• 2 tsp baking powder
• 3/4 tsp salt
• 1 cup sugar
• 1 tbsp grated lemon zest
• 3/4 cup whole milk Greek yogurt
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 tsp vanilla 

Directions

1. Preheat oven to 350°.

2. Prep loaf pan by spraying with oil, and lining with parchment collar if desired. Whisk Pamela’s Artisan Flour Blend, baking powder and salt together. In medium/large bowl, combine sugar and lemon zest together by mixing with fingers or a fork, until sugar is moist. Add yogurt, oil, eggs and vanilla and mix well. Fold in dry ingredients to just blend.

3. Pour batter into loaf pan and smooth top. Bake in center of oven until tester comes out clean, about 50 to 55 minutes. Let cool in pan on rack for 15 minutes. Remove from pan and cool completely. Store at room temperature, airtight, for up to three days. Serves 8


From classic baked goods to comfort food craves, Pamela’s Artisan Flour Blend has got you covered. Substitute cup for cup all-purpose flour with this gluten- wheat- and dairy-free flour blend. The baking possibilities are nearly endless!



5/13/2014

Jump-start your daily vegetable intake with this simple smoothie. Because it’s blended (not juiced), you still benefit from all the fiber in the blueberries and spinach. You’ll only need a bit of the naturally sweet coconut water to hide the spinach-y taste from your morning taste buds; the rest of the liquid can be plain water.

Breakfast Smoothie
Photo by iStock

Breakfast Smoothie Recipe

• 1 cup frozen blueberries
• 1 to 2 handfuls fresh spinach
• 1/2 can (about 9 ounces) coconut water
• 2 cups water

Combine ingredients in a blender. If there isn’t enough liquid to cover the other ingredients, add a bit more water. (This will help it blend easily.) Churn until evenly mixed, pour into a to-go container and hit the road.

For a Boost

Pack in Protein: Toss in a handful of raw, unsalted almonds.

Lower Your Cholesterol: Throw in 1/2 cup oats for extra fiber.

Aid Your Digestion: Add 1 to 2 tablespoons ground chia seed.

Customize: Add your own favorite fruit, whatever that may be, to the recipe.



5/2/2014

Take a timeout from meat and instead prepare this vegetarian recipe for the family on a weeknight. This polenta dish is excellent served with grilled veggies. In case you’re not sure, polenta is a delicious dish for spring and summer meals. Interchangeably known as corn grits, polenta is actually the delicious dough made from corn grits. It can be eaten fresh, baked, fried or grilled. In this recipe, we grill the dough and top it with gorgonzola, although you can top it with another crumbled blue cheese you have on hand. Grill it in a cast-iron skillet for easy cleanup.

This recipe comes courtesy Bob’s Red Mill Natural Foods.

Grilled Tomato Polenta 

Grilled Tomato Polenta with Gorgonzola

• 4 cups water
• 1 cup Bob’s Red Mill Corn Grits (Polenta)
• 1 tablespoon freshly chopped basil, plus extra for garnish
• 2 ounces sun-dried tomatoes in oil, drained and chopped
• 2 cloves garlic, finely minced
• 1/2 teaspoon salt
• 4 ounces gorgonzola, crumbled (for garnish)

1. In a medium saucepan, bring water to a boil, then add polenta, basil, tomatoes, garlic and salt, stirring constantly. Reduce heat and simmer for about 45 minutes until very thick; stir at least every 5 minutes.

2. Pour and scrape polenta onto a buttered platter, then let cool about 3 to 5 minutes. Cut into squares. Heat grill and grill for 2 to 4 minutes on each side. Top with crumbled gorgonzola and heat under broiler until cheese is melted (watch closely). Sprinkle freshly chopped basil to serve. Serves 6.


Bob’s Red Mill Natural Foods offers a diverse line of more than 400 all-natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available all around the world.



4/25/2014

For your next family gathering, whip up a batch of zesty and delicious mini pound cakes. This perfect-for-parties baked dessert is made even more nutritious with the addition of bulgur, a Middle Eastern grain high in fiber and protein. More traditionally used in savory side dishes such as tabbouleh or kibbeh, or as a substitute for rice, bulgur can be reconstituted without cooking, although you can also cook it in boiling water, making the grains a little fluffier if you choose to. But most surprising, you can use this nutty grain in your baking. It tastes especially delicious in these adorably sized pound cakes.

Enjoy this recipe, courtesy Bob’s Red Mill Natural Foods, with a heaping scoop of berries and a dollop of whip cream. Check back next week for another great recipe from Bob’s Red Mill.

Mini Lemon Pound Cakes Recipe

Lemon Bulgur Pound Cakes

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• Zest and juice from 1 lemon
• 1/4 teaspoon salt
• 1 1/2 cups whole-wheat pastry flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 cup Bob’s Red Mill Bulgur (cooked and cooled)

Glaze

• 3/4 cup powdered sugar
• 2 tablespoons lemon juice.

1. Preheat oven to 350 degrees. Grease cupcake tins.

2. Mix together sugar and butter.

3. Add eggs (well-beaten), lemon juice and zest. Mix well.

4. Add salt, flour and baking powder. Mix well. Mix in milk. Fold in cooked bulgur.

5. Spread batter evenly amongst 12 cupcake molds. Bake for 15 minutes.

6. While pound cakes are in the coven, combine powdered sugar and lemon juice to make the optional glaze. Keep refrigerated until the pound cakes come out of the oven and cool down.

7. To serve, drizzle with glaze if desired. Makes 12 cupcakes.


Bob’s Red Mill Natural Foods offers a diverse line of more than 400 all-natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available all around the world. 





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