Roasted Tomatoes over Polenta and Mascarpone recipe

When Sarah Henkin and I were trying to come up with a menu item for samples at the Ferry Plaza Farmer's Market FoodWise booth, we decided to make delicious, late summer tomatoes the centerpiece. We needed to keep the dish simple since there were some other events happening that day. Roasted tomatoes on top of something seemed like a good option to me.

Since we eat gluten-free, I tend to not think about using bread with tomatoes (although the thought does leave me with pangs of longing for Acme). My standard fallback is usually polenta. I made a similar dish last year with roasted veggies and gorgonzola (see that post here) so this needed to be different.

For this one, a savory mascarpone came to mind. So picture it: firm polenta on the bottom, a thin layer of soft mascarpone seasoned with salt and pepper and then roasted tomatoes with basil chiffonade on top. In theory, I knew it should work. Before serving, we both tried it. Well let's just say I made a lot of people happy that day.

This dish can be served as an appetizer, side or even main course (it almost tastes like lasagna). The combination of flavors and textures is quite lovely and will certainly impress your guests or family. Making polenta is easy; please don't use the tube! Enjoy.

Scrape all of the juices from the pan and put on top of the polenta

Roasted Tomatoes over Polenta and Mascarpone

2 lbs ripe plum tomatoes, cut in half lengthwise
2 Tablespoons olive oil
2 teaspoons Kosher salt
Fresh ground pepper
1/2 teaspoon each thyme and oregano

2 cloves of fresh garlic, minced (reserve for later; don't add with tomatoes yet)

3 cups water
1 teaspoon Kosher salt
1 cup polenta
1/2 cup Italian grated cheese
1 Tablespoon Olive oil
1/4 teaspoon ground pepper
1/4 teaspoon garlic granules
Optional: pinch of crushed red pepper

6 oz mascarpone or goat cheese
1 Tablespoon cream or milk
1/2 teaspoon Kosher salt
Few grinds of freshly ground pepper
2 packed Tablespoons basil, chopped (don’t chop until ready to serve)

1.    Pre-heat oven to 375ºF.
2.    Place tomatoes in a bowl with oil and seasonings and toss. Garlic is added in step 4.
3.    Place in roasting pan and bake about 18-20 minutes or until softened and browned, stirring after 10 minutes. While the tomatoes roast, make the polenta (see below).
4.    Add garlic to the tomatoes and bake 3 more minutes.
5.    Remove and place in a bowl.

Firm Polenta

1.    Bring water to a boil in a medium to large pot. Add salt. While water is boiling, slowly add polenta in a steady stream, whisking constantly.
2.    Add cheese, olive oil, pepper, garlic and optionally crushed red pepper. Lower heat and simmer until thickened, stirring occasionally.  If bubbling, lower the heat. This should take 15-20 minutes.
3.    Continue to cook until thick and pour into a greased 9”x13” baking pan.  Cool slightly.
4.    In a small bowl, add mascarpone, milk, salt and pepper. Mix until combined.
5.    Spread cheese mixture on top of polenta. Top with roasted tomatoes and basil. Cut into squares and serve.

What I learned about food and eating on my cleanse

I had an amazing experience this summer when I “cleansed” for 10 days. The reactions I received were interesting; some people thought I was going hard core, you know, like water with lemon and cayenne pepper with maybe some celery sticks for dinner. Many people were supportive. All I know is that I certainly felt I have gained some clarity (and lost some weight).

The Clean Program
Before I started, I read the book “Clean” by Dr. Alejandro Junger. A few friends I know had done it with great success. The cleanse itself is called “The Clean Program” in which you follow instructions given in the book. It’s important to read it first as it helps to understand why you aren’t eating certain food or what is happening to your body on a daily basis. Yes, I tried to fast forward to the end but that didn’t work! I think it’s great to do a cleanse if you are a good candidate (always check with your doctor) but I think what is most important, is what you get out of it afterward. Since I wasn’t cooking all of the time, I had more time to think. I learned that:

• I don’t need caffeine, wine, sweets or even bread to live.
• I was not drinking enough water, even though I thought I was. They suggest you pee every hour (well at least on the cleanse; I think I drink a lot but still don’t do that. Let me get another glass of water right now).
• I could live if I was a little hungry and that I could function without a lot of food.
• My own personal eating was often triggered by situations like “I’m near the coffee shop; I’ll get a coffee. I want to see a friend; I’ll suggest meeting for lunch. I’m at the Ferry Building; I need to get something to eat.”
• Cooking food over 118F diminishes its nutritional value (oh, that’s why all of those people are into raw food!).
• It is easiest to digest food in liquid form (hence the shakes and the juices).
• For some people, the Clean Program cleanse changed their life. It’s one of the few times, after only 10 days, that I looked at food and people eating it, very differently.
• My eating is in my control. It’s not my age or my activity level; it’s how much and what type of food I eat.

Healthy Eating
If you are reading this blog post and drinking a diet soda or eating something from a bag, stop and think about what you are really putting into your body. If you don’t think there is a connection between our health and what we eat, take a second, step back and really think about it. This cleanse made me do that. I’m not insisting you try this cleanse but I do think we all need to think about what and how much we eat, especially if you are trying to lose weight. So many people think they can’t do it (I’m too busy, I don’t like to cook, it’s too hard…) but most of it is within reach; in the produce section. Eating raw fruits, veggies, nuts and seeds has a huge impact for me. I used to think I had to eat a certain amount of food but was amazed at how I could function on so little.

Managing Hunger
Yes, I was hungry during the cleanse but I could still work, work-out, be a mom, friend and wife. I had energy and felt good. When I went back to eating regular food, I noticed how much I burped! Guess what I didn’t do on the cleanse? I found I was less hungry and more thirsty. When I was hungry, and it was in between meals, I had some carrots, cukes or a handful of berries or nuts. That really helped. Once I made it to about 5pm, I was fine. Well, except the night when I was at a client’s house and they were cooking steak. I truly felt like the shark in Finding Nemo who tasted the blood! But I made it through. The first week was easier than the second and in my work, by the second week, I had less discipline. All in all though, I felt I did okay.

Caffeine
Earlier in the summer, I had the unfortunate experience of coming down with strep throat. I was basically on a liquid diet for 5 days and did not want to drink coffee; I had tea instead. I found that this was a good test, not that it was intentional, that proved to me I didn’t need coffee. I just drank herbal teas. I would have a decaf chai which I flavored with almond milk and agave nectar or ginger lemon tea. I miss that now!

Juicing and Shakes
In order to aid digestion, two of your three meals are liquid. I usually had one shake and one juice. With my juice, I added some hemp powder. Hemp protein powder is its own whole food source. It has the optimal balance of the Omega 3 and Omega 6 Essential Fatty Acids and is also very rich in fiber, complete protein and branch chain amino acids. It’s green which may not look appetizing but can hardly be tasted. I’m still using it today. I loved shakes with berries for the antioxidant benefits and was able to switch to unsweetened almond and coconut milk pretty easily. Even now, I can have a shake at breakfast and feel full until lunch (as long as I have some water). If I am hungry, my snack might be some nuts and seeds.

One of the suggestions is to drink a vegetable and/or vegetable and fruit juice each day. I’m not talking about orange or something from Jamba Juice. This is the type where you have the special juicer (got my Jack LaLanne at Costco) and you push the veggies or fruit through a shredder to take out the juice. It leaves the pulp behind. After the cleanse, I watched a fascinating documentary called “Fat, Sick and Nearly Dead” where a man from Australia cures himself by drinking juices for 60 days. From the website, he is described as “100 pounds overweight, loaded up on steroids and suffering from a debilitating autoimmune disease, Joe Cross is at the end of his rope and the end of his hope.” He also helps an American truck driver, Phil Staples, to turn his life around. Phil loses over 200 pounds on the “reboot diet”; completely amazing. He is now an inspirational speaker. Maybe we just need fewer drugs and more juice?

Other Meals
Sometimes my meals were made up of a big salad or quinoa and beans but on other days, I got quite creative. I adapted one of the recipes in the book and made a roasted (i.e. baked) salmon which I served on wilted arugula and spinach with a cilantro pesto. Check this blog entry for the details. Because I was not eating as much, I noticed I didn’t spend as much time prepping. Since I was not able to eat “whatever I wanted”, even when I was home, I had more time. It was really quite fascinating.

I would say the bottom line is if you want to do a cleanse, always talk to a doctor first and make sure you are a good candidate. I called this cleanse “civilized” because I was able to eat some real food. Make sure to read the book first and don’t try to go to the end right away looking for the answers to the test. The stories and information are very interesting. When you step back and think about it, it all makes sense. Plan it in your calendar to make sure you have the time and that there aren’t too many social commitments which would make it difficult. I did mine right before a vacation and eased back into eating 2 days before. If you go off of program for a meal, just start back up the next day. I had to taste some food while cooking and couldn’t seem to resist movie popcorn I had gotten for my kids (but I still ate so much less than normal).

I talked to my brother about it and suggested he just read the book. He asked me “What are the big takeaways” to which I replied:

• Eat a lot of raw food (fruits, vegetables, nuts and seeds)
• Avoid or limit gluten, dairy, alcohol, caffeine and sugar
• Drink a lot of water
• Try to avoid or limit toxins in your food, drinks and environment

It’s not rocket science but it is a change of lifestyle. When I speak to clients, I explain to them that my healthy eating is not 100% perfect and it has taken me 8 years to eat better. I had some mojitos last night and I’m making carrot cake tonight. But, relative to who I was and how I ate in 2003, I feel like I’m on a good path that is working for me and my family. My husband even commented “I am ready to go back to gluten-free”. Yippee!

Roasted salmon with cilantro cashew pesto recipe

Dish Assembly: Brown rice, Wilted greens and Salmon topped with Cilantro pesto.

During a cleanse I did this summer, I was craving something yummy. There was a recipe for salmon in the book but I wanted to make a variation. I was amazed at how satisfying and filling this dish was. I hope you will give it a try! The salmon and greens were on a bed of brown rice.

I ate this for two meals and still had plenty to share with my family. The key to healthy eating when you are busy is cooking in bulk. I roasted 1 1/2 pounds of salmon one day and used it for 2 days after. I'm going to break down the dish into parts. 

Roasted Salmon
Try to buy wild salmon as some of the salmon that is farmed can be dangerous.

Pre-heat oven to 400F. Cut salmon into similar sized pieces (or ask your fish monger to do this for you) so it cooks at the same time. Check for bones. If you feel any, pull out.
Place salmon pieces on a baking sheet lined with foil (this makes clean up much easier) or a greased glass roasting pan and sprinkle with salt and pepper. Place in hot oven for approximately 15 minutes or until salmon is mostly firm. Cool slightly before serving. Save remaining salmon for other meals or salads.

Cilantro Cashew Pesto
Place the following in a food processor or blender and process until a paste forms. Add more oil if it's too thick.
1 cup cilantro leaves
1/2 cup raw cashews
Juice of 1/2 lime
2-3 Tablespoons safflower oil (or any plain vegetable oil)
1/2 teaspoon sesame oil
1/4 teaspoon each salt and pepper

Wilted Greens
Slice 1/2 onion while heating a medium saute pan. Add 1 teaspoon of olive oil to the hot pan and then immediately add the onion. Add some black pepper only. Cook for about 5 minutes or until onion is translucent and soft. Add 1/4 teaspoon of sea salt.

Add 2-3 cups of spinach and/or arugula to the pan. Toss with onions and cook 1 minute. Turn off heat and remove from burner. Let rest at least 3 minutes.

Gluten Free Maui Banana Bread recipe

When you go to Hawaii, more specifically Maui, it seems like there's a checklist of what most people do or see like snorkeling, going to Haleakala, seeing a rainbow (maybe even a double!), attending a luau, and driving the road to Hana which includes consuming the famous banana bread from any one of a number of roadside stands.

On our way to Hana, we never made it to one of the roadside banana bread stands, mostly because they all had gluten in them. I did allow myself to taste one local batch from a grocery store in Ka'anapali because I was curious. The family also agreed it was delicious.

When I returned home, I was determined to recreate the same flavor but in a gluten-free variety. After doing some cross referencing, I decided to use my own recipe for banana bread with the addition of salted macadamia nuts and some extra cinnamon. The result was simply delicious; the bread is moist and sweet with a hint of cinnamon and a nice crunch from the macadamias. Why not give it a try? You will be saying "Mahalo" or thank you for sure!

Gluten-Free Maui Banana Bread

2 cup basic Gluten-Free flour blend (you can use your own to try this one)
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (use less if the nuts are salted)
1/2 teaspoon xanthan gum
1/8 teaspoon ground ginger
1/2 teaspoon cinnamon

2 large eggs
1/2 cup melted butter or vegetable oil    
1/3 cup milk or yogurt 
3/4 cup brown sugar
1 teaspoon vanilla
3 ripe, mashed bananas
1/2 c chopped macadamia nuts or walnuts
Optional: 1/2 c unsweetened shredded coconut

1. Pre-heat oven to 325F and generously grease loaf pan.
2. In a large bowl, mix the dry ingredients (first 7 ingredients).
3. In a smaller bowl, mix the eggs, then add the butter or oil, milk or yogurt, sugar, vanilla and banana.
4. Add the wet ingredients to the dry ingredients and mix. Stir in the nuts and optionally, the coconut.
5. Place batter into loaf pan.
6. Bake for 40 minutes or until the top is golden brown and the middle is set.

Gluten-Free Zucchini Pancakes recipe

I bought some lovely zucchini at the farmer's market last week and somehow managed to...well, forget about them. I opened the veggie drawer today, looking at the 4 pieces with guilt, and decided something had to be done.

I settled on zucchini muffins (I used my gluten-free carrot muffin recipe but substituted zucchini for carrots).  While using the food processor to shred the zucchini, I thought why not try zucchini pancakes. It's one of those dishes I haven't made since being gluten-free. I didn't think it would be that hard; I just wondered if the kids would be up for it.

After looking at three or four recipes, I decided to just make them. One thing to note, I don't like "raw" onion flavor so I cooked the onion first. Most recipes don't call for that. I'll leave it up to you.

The result was a crisp outside, moist inside delicious little pancake. It tasted even better with the ranch dressing from yesterday. And as for the kids? 7 yr old-thumbs up. 5 yr old-blech. Oh well.

Some Family Chef advice: If you have a picky eater, don't give up. Something changed this year for the 7 yr old; he started liking foods he never liked before. He was more willing to try things. He is enthusiastic. The 5 yr old has some catching up to do but she's still in the "good eater" category. Don't let her review of this dish sway you; they were really good!

Gluten-Free Zucchini Pancakes


2-3 zucchinis (see step 1)
Salt
Olive oil for sauteing
1/2 onion, chopped or sliced thinly
1 egg
1/4 tsp ground black pepper
Optional seasonings (1/4 tsp of each): dried dill, thyme and/or oregano
1/4 c gluten-free flour blend (I used about 1/2 of my flour blend and 1/2 potato starch)



1. Shred the zucchini with the skin on with a food processor, mandoline or a metal box grater. You should have about 2 cups in total. Place in a mesh strainer over a bowl. Sprinkle salt over zucchini (at least 1/4 tsp) and mix. Let sit for at least 15 minutes while you prep other ingredients.

2. Saute onion in about 1-2 tsp of olive oil until just softened. The onion is optional but gives the pancakes good flavor. By cooking them first, they are sweeter and less harsh tasting. Once cooked, place in a medium to large bowl to cool.

3. Remove the liquid from the zucchini by pressing it against the strainer or wringing it in a kitchen towel. Place in the bowl with the onion. Add the egg and black pepper and mix with either a spoon or your hands. If you are using any optional seasonings, add them now. Add the flour mixture 1 tablespoon at a time until the mixture is moist but not runny. You should be able to make  pancakes that will keep their shape (see picture above). It is ok if you do not use all of the flour.

4. Heat a non-stick griddle or saute pan. Spray with non-stick spray or use just a little olive oil. If you use a metal pan, you will need to use a little more oil or else it will stick.

5. Place 2" pancakes on pan and flatten out slightly. Cook about 4-5 minutes on each side or until golden brown. Serve plain or with sour cream. I served mine with ranch dressing. Delicious!

Gluten-Free Homemade Ranch Dip or Dressing recipe

I was sitting at the table, reviewing one of my recipes which had not been tested yet for my cookbook. Ranch dressing is one of those items you would assume would be gluten-free until you look at the label. Then you also might see all of the other ingredients that aren't so appealing.

My kids are big fans of ranch dressing so I thought, why not try it right now?  I normally don’t make everything from scratch but I was curious to see if it was worth it to make my own.

Assuming you have the ingredients in your kitchen (which I usually do), this can be whipped up in less than 5 minutes. It’s always better if it sets but if you can’t wait, don’t worry, it’s still great.

When I made it, I called the kids over for a taste test. They grabbed some carrots from the fridge and dug in. My son then announced “That’s the best ranch dressing I ever had”. Ok, there’s my motivation!



Gluten-Free Ranch Dip or Dressing
Makes 1 1/2 cups

1/2 c mayonnaise*
1 c sour cream*
1 Tbl chopped dried parsley (or 2 Tbl fresh)
1/2 tsp dry dill (or 1 tsp fresh, chopped)
1/2 tsp sea or Kosher salt
1/4 tsp garlic powder
1/4 tsp ground black pepper
1 Tbl white vinegar
*For dairy-free, use 1 1/2 cups of a soy based mayonnaise



Note: make sure the mayonnaise is gluten-free. Some people are sensitive to dried herbs, especially those in bulk.

To make dip, mix all ingredients. Place in the fridge and wait at least 30 minutes before using.

To make dressing, mix all ingredients plus 1-2 Tbl milk to make it more pourable. Follow directions above.

The meaning of LYFE (kitchen), opening in Palo Alto later this summer

 LYFE Kitchen's "Fork Lifting" event 

to celebrate the upcoming opening

of it's first restaurant in Palo Alto, CA

When a restaurant or brand describes their food as great-tasting that is also convenient, affordable and good for you, they have my attention. Well, they had it a great-tasting! I was invited to this event in June and want to report about this exciting venture that is about to start in our own backyard. I have borrowed some bits and pieces from their press releases. I spoke with everyone but didn't get a chance to write everything down; there was quite of bit of information!

LYFE Kitchen stands for Love Your Food Everyday. The first restaurant will be opening in Palo Alto, California in late summer 2011 with more restaurants and ready-made meals available in grocery stores. The menu was designed by award-winning chefs Art Smith and Tal Ronnen and has roots in both healthy comfort as well as vegan. Some of the dishes will include Smith's popular "unfried chicken" and Ronnen's "ancient grains bowl".

According to Mike Roberts, CEO, “With two celebrated, taste-making chefs and a talented team of leaders and advisers, we believe LYFE Kitchen is a response to one of America’s most significant unmet needs: the consumer’s demand for delicious, affordable food that is good for you."

The restaurant concept has a whole team of advisors. Besides Ronnen and Smith, the LYFE ambassadors include Janet Evans with the National Mom Advisory Panel. The decorated 5-time Olympic medalist, world record holder, accomplished distance swimmer and mother of two will share advice and inspiration with other moms, including her own exercise tips and personal triumphs and struggles when making food decisions with her family.

On the LYFE Health and Wellness Panel, are Dr. Anthony Cardillo and Dr. Armand Dorian. These practicing ER doctors believe in the importance of balancing all aspects of one’s ‘LYFEstyle.’ From the foods that we eat to the things that make us happy, Cardillo and Dorian understand the many factors that affect our overall well-being and health. According to Dorian, "If you eat the proper food, you will not get sick. If you eat the proper food, you will get the right nutrition. But the best part about all of this is, it tastes great!" Cardillo said he was "humbled to know that there is a group out there of committed, caring, entrepreneurial executives who are willing to join our mission which is to help people live healthier lives."

Also part of the team is Karen Knoblaugh, MS, RD. She is a a registered dietitian who specializes in food allergies and will be advising the group on special diets like gluten-free and dairy-free. Knoblaugh herself has a wheat allergy so she plans to make sure the employees understand the dangers of cross-contamination as it relates to special diets.

Right beside Mike Roberts, at the helm of the operations, is founder Stephen Sidwell and Mike Donahue, Chief Communications Officer. CEO Roberts is the former President and Chief Operations Officer for McDonald's Corporation, Donahue, on the right, is the former Chief Communications and External Relations Officer for McDonald's USA, and Sidwell, who has been an entrepreneur for the past 18 years, is CEO of Devante Capital.

During the ‘Fork Lifting’ event, Sidwell added, “LYFE is more than a restaurant.  It is a ‘LYFEstyle.’  We have a saying that permeates every aspect of our brand:  Eat Good. Feel Good. Do Good.  Our team and the nature of the concept helps you to eat well while the menu and design of the restaurant helps you to feel good."

LYFE will showcase great-tasting food that is natural, preservative and additive-free, enhanced with spices, herbs and other natural ingredients.   No dish contains more than 600 calories and most offer less. LYFE Kitchen is also aware of social responsibility, like the welfare of animals.

LYFE has partnered up with the Global Animal Partnership, a nonprofit organization that has brought together expert leadership from so many sectors concerned about animals in agriculture--retailers, farmers, scientists, ranchers, and four of the world's largest animal advocacy groups. To date, Global Animal Partnership's 5-Step Animal Welfare Rating Standards program includes chickens, pigs, and beef cattle. According to LYFE Kitchen, they are the first restaurant chain that has committed to being 100% 5-Step rated for those products.

A little more about the chefs from a February press release:

Chef Art Smith, former personal chef to Oprah Winfrey and a two-time James Beard Foundation Award winner, is a restaurateur and cookbook author known for his delicious, classic comfort food. He is also the founder of Common Threads, which strives to educate  children on the importance of nutrition and physical well-being and to foster an appreciation of cultural diversity through cooking. Recently, he has received attention for his own 100-pound weight loss, which he achieved through a balanced diet and exercise. Chef Smith has appeared on Bravo’s “Top Chef Masters” and owns Table Fifty-Two in Chicago and Art and Soul in Washington, D.C. (by the way, he looks great!).

Chef Tal Ronnen is reputed as one of the most ground-breaking vegan and vegetarian chefs today. In addition to preparing meals for Oprah Winfrey’s 21-day vegetarian and vegan diet exploration (and also being named as the “Best Vegan Chef” on her “Best Of” show), he has cooked for Ellen DeGeneres, Portia de Rossi and Arianna Huffington, and prepared the first vegan dinner at the US Senate. His cookbook, The Conscious Cook, was a New York Times bestseller.

LYFE Kitchen will open summer 2011 at 167 Hamilton Avenue, Palo Alto, CA. As with most restaurant openings, remember to cut them some slack during the first couple of weeks. Personally, I plan to go in September. I hope you will give it a try. Here's to LYFE!

Read my examiner article here about the Forklifting event.