It is really fun to just be in the moment and allow yourself to enjoy every moment of your cooking experience. Surrender your troubles and worry to your Higher Self or God or The Great Mother--whoever or whatever your Higher Power is. Then zero in your awareness on your feelings and what is right in front of you. Be a child. Play. Have you ever noticed how children really "get into" whatever they are doing. They have depth. When washing their hands for instance they really notice the temperature of the water, the feel and look of their hands, the bubbles floating on the basin of water and the play of light over it all. So allowing oneself to be a child while creating a food experience is a joy unto itself--and oftentimes a joy in the eating as well.
So start by look around the kitchen and digging through the refrigerator and freezer to see what is on hand. Create a whole new recipe by just intuiting what would go well together. Sample things in your imagination before implementing and see how it "feels" there first. Consider everything, from tastes to how it would feel in your mouth to the size of the piece of food. Imagine it on the plate--how it will look.
This whole process can be a spiritual adventure as well, as it can give you a chance to engage your Entity Self. They really like anything creative and if they are asked for help they come right in. Just imagine your ES looking out through your eyes and sensing things through your feelings. Most of the original recipes below came about that way. But some are just take off on old favorites--with a healthy twist.
I tend towards, no sugar, low or no gluten, no diary and low fat. As substitutes I use stevia, agave or maple syrup for sweetening; spelt, brown rice, quinoa and millet instead of wheat; and goat products instead of cow. For fat I usually use oils like grapeseed, but sometimes good old Crisco is what you need. And once in a while it won't hurt to eat it. One thing I always DO avoid is baking powder, which you find in cakes, muffins, cookies quick breads and waffles. I substitute baking soda and vinegar for that. And sometimes I separate the egg and beat the egg white stiff to add lightness to the recipe. But you don;t want to use too much baking soda. It usually only takes about 1/2 tsp per cup of flour to get the loft you want. And be sure to always sift the soda through a teaspoon. Little pellets of baking soda in your baked goods taste nasty!
I also substitute Morton Lite Salt for regular table salt or else sea salt. Morton's Lite is half sodium chloride and half potassium chloride.
White and Black November Day Hot Cereal
Ingredients & Directions:
1.5 cups of water
Blend with one rounded TBL of dry goat's milk powder. (Or you can use cow's milk powder or whole milk from either--just reduce the water by the same amount of whole milk that you use. I suggest 3/4C of milk plus 3/4 C of water.)
1/3 cup of Mighty-Tasty Cereal
1/4 tsp salt
(I like Morton's Lite Salt, which is half potassium chloride and half sodium chloride--or sea salt)
Bring the liquid to a full boil and whisk in the salt and cereal.
When it comes back up to a boil reduce the heat to low.
Add about 1/2 tsp of Allspice and whisk again.
Sprinkle in about 2 heaping TBLs of sunflower seed (hulled of course--unless you are a bird. lol. )
Let the cereal cook for perhaps 15-30 minutes over low heat--stirring often.
Cut up 5 or 6 prunes into three pieces each and drop them into the cooking cereal and stir just to spread evenly throughout. Let it cook without stirring--so as to retain the "black and white" effect of the cereal. Otherwise it turns all brown. It still tastes good though.
Spoon into a bowl.Then place a pat of butter (or sprinkle of butter buds) in the center. Then drizzle maple syrup over that. Finally top with the milk of your choice. Today I used unsweetened organic Soy Milk.
It came out SO yummy. Hope you like it too. I am going to write an article now on the many gourmet hot cereals I have developed over the years. I'll post it when it is done.9/24/12
Vegetable Pizza Pie--Made in Regular Pie Plate.--(This recipe needs work)
This one came about because I had about a cup of left over marinara sauce I wanted to use up. I also had a single pie crust left over in the freezer. I make my own--see recipe below. I also had some zucchini and summer squash that needed to be used immediately.
Whisk in a large bowl...
1 C whole grain spelt flour
1 C white spelt flour
1 tsp Morton Lite Salt
2/3 C Crisco Butter Flavor Shortening
cut in until there are mostly pea sized lumps left
1/2 cup cold water
Mix with a table knife, shaping it into a ball,
HANDLE AS LITTLE AS POSSIBLE, even while still getting all the flour mixed into the ball.
Roll it out a little larger than the pie plate. Allowing about a 1 " overlap over the edge of the plate after it is laid in. Then roll the edge of the crust under so it sits on the top edge of the pie plate. Then hold the thumb and forefinger of your non-dominant hand at the outer edge of the crust ring. Next push your dominant hand index finger in between those two fingers gently--creating a wave effect all around the edge of the crust. Pull down the point of each "dough-wave" over the edge of the plate with your non-dominant hand. See video. Prebake for 5-10 minutes in 350 oven. Set aside.
Cut 1 zucchini and 1 summer squash into bite size chunks
Place in pie crust lined pie plate
Add a sprinkle of frozen mixed vegetable over that to fill in the nooks and crannies. Or cut up whatever fresh veggies you have around and add at this point.
With a fork blend 1/4 C of corn starch
Add 1/4 C of tomato paste
Add the above to your left over marinara sauce to this and stir well.
Place dollops here and there over the veggies in pie plate
Sprinkle with Parmesan Cheese
Sprinkle with about 1 C of grated Goat Milk Cheddar Cheese
Place slices of fresh tomato on top of that
Sprinkle tomatoes with oregano
Cover pie crust edge with tin foil. Remove after 30 minutes.
Bake in 350 degree oven for 1 hour or more
This recipe is still being developed.