Gluten-Free and Yeast-Free Bread - 3 cups King Arthur gluten-free flour mix - 2 tablespoons Rumford brand baking powder - 3 teaspoons guar gum - 1/2 teaspoon sea salt - 1-1/2 to 2 cups filtered water - 3 eggs, separated Preheat the oven to 450 degrees. Combine the flour, baking powder and salt in a large bowl, and mix well. Separate the eggs. Beat the whites to stiff peaks that are still a bit soft, and reserve. Add the yolks to the 1-1/2 cups water and mix well. Add the guar gum to the egg and water mixture, and use an electric mixer to blend until smooth. The mixture will thicken quickly, due to the guar gum. Gradually add the wet mixture to the dry ingredients. Add up to 1/2 additional cup of distilled water, if needed. When the mixture is smooth, gently fold in the beaten egg whites. Grease and flour a 9″ x 5″ loaf pan. Use cold pressed olive oil and a couple of tablespoons of the flour mix. Pour the batter into the prepared pan. Bake for about 45 to 50 minutes, on the middle oven rack, or until a skewer or toothpick comes out fairly clean, but it may have a few crumbs clinging. Cool in pan on a rack for about 20 minutes. Then remove from pan and leave on rack until completely cool.

Gluten-Free and Yeast-Free Bread

- 3 cups King Arthur gluten-free flour mix

- 2 tablespoons Rumford brand baking powder

- 3 teaspoons guar gum

- 1/2 teaspoon sea salt

- 1-1/2 to 2 cups filtered water

- 3 eggs, separated

Preheat the oven to 450 degrees. Combine the flour, baking powder and salt in a large bowl, and mix well. Separate the eggs. Beat the whites to stiff peaks that are still a bit soft, and reserve. Add the yolks to the 1-1/2 cups water and mix well. Add the guar gum to the egg and water mixture, and use an electric mixer to blend until smooth. The mixture will thicken quickly, due to the guar gum.

Gradually add the wet mixture to the dry ingredients. Add up to 1/2 additional cup of distilled water, if needed. When the mixture is smooth, gently fold in the beaten egg whites.

Grease and flour a 9″ x 5″ loaf pan. Use cold pressed olive oil and a couple of tablespoons of the flour mix. Pour the batter into the prepared pan. Bake for about 45 to 50 minutes, on the middle oven rack, or until a skewer or toothpick comes out fairly clean, but it may have a few crumbs clinging. Cool in pan on a rack for about 20 minutes. Then remove from pan and leave on rack until completely cool.

Clarified Butter (Ghee) 2 sticks of organic unsalted butter Place 2 sticks of organic butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes. Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan. What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you’re able to strain out the milk solids that burn quickly as well as the water and salt. You’ll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.

Clarified Butter (Ghee)

  • 2 sticks of organic unsalted butter

Place 2 sticks of organic butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.

Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.

What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you’re able to strain out the milk solids that burn quickly as well as the water and salt. You’ll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.

I was asked an interesting question over the weekend at the Venice Farmer’s Market. I was just getting some figs and a woman approached and asked “how did I know that these were figs from their farm and not Whole Foods (WF) or a similar store?” I replied that it’s simple: more soul. For example, the figs bought at WF have short stems and usually there’s one or two bad ones in the lot. However, the farmer’s market figs had a nice curl to the stem and they tasted fantastic. A lot of fruit found at the store ripens on the truck, organic or not. Your local farmer typically brings already ripened fruit to the market, so it’s always better. Plus you are supporting your local farmer, what could be better!

I was asked an interesting question over the weekend at the Venice Farmer’s Market. I was just getting some figs and a woman approached and asked “how did I know that these were figs from their farm and not Whole Foods (WF) or a similar store?” I replied that it’s simple: more soul. For example, the figs bought at WF have short stems and usually there’s one or two bad ones in the lot. However, the farmer’s market figs had a nice curl to the stem and they tasted fantastic. A lot of fruit found at the store ripens on the truck, organic or not. Your local farmer typically brings already ripened fruit to the market, so it’s always better. Plus you are supporting your local farmer, what could be better!

Vegan Egg Nog 2 cups unsweetened almond milk 1 squirt vanilla stevia pinch pink sea salt 3 dried figs 1 generous teaspoon kuzu root 1 generous teaspoon agar agar 1 teaspoon cinnamon 1/2 inch fresh ginger Filtered ice cubes Place everything into a VitaMix or other good quality blender, buzz it together and enjoy!

Vegan Egg Nog

  • 2 cups unsweetened almond milk
  • 1 squirt vanilla stevia
  • pinch pink sea salt
  • 3 dried figs
  • 1 generous teaspoon kuzu root
  • 1 generous teaspoon agar agar
  • 1 teaspoon cinnamon
  • 1/2 inch fresh ginger
  • Filtered ice cubes

Place everything into a VitaMix or other good quality blender, buzz it together and enjoy!

Chlorophyll Lemonade Juice of 1 lemon 2 oz. liquid chlorophyll 5 drops of plain liquid stevia (can adjust sweetness to your liking) 12 oz. Filtered water Combine all ingredients in a 16 oz glass and enjoy. Add ice to make cold if desired.

Chlorophyll Lemonade

  • Juice of 1 lemon
  • 2 oz. liquid chlorophyll
  • 5 drops of plain liquid stevia (can adjust sweetness to your liking)
  • 12 oz. Filtered water

Combine all ingredients in a 16 oz glass and enjoy. Add ice to make cold if desired.

Steamed Red Snapper With Asian Flavors2 red snapper fillets – skin left on one side4 very thin slices peeled fresh ginger plus 2 tablespoons chopped4 very thin slices peeled garlic plus 2 tablespoons chopped4 large fresh cilantro leaves plus 1 tablespoons chopped1 tablespoons chopped shallots1 tablespoons chopped lemongrass 1 tablespoons chopped green onion½ cup canned vegetable broth3 tablespoons soy sauce2 teaspoons sesame oil2 teaspoons olive oilSprinkle fish with salt. Using sharp cleaver or knife, make 4 diagonal slits on skin side of each fish, spacing equally and cutting to the bone. Insert 1 slice of ginger, 1 slice of garlic and 1 cilantro leaf into each slit.Pour enough water into wok or large pot to reach depth of 1½ inches. Place bottom of 11- to 12-inch-diameter bamboo steamer over water in wok or open a steamer rack and place in pot. Place dish with fish in bamboo steamer (or on steamer rack). Curl tails if necessary to fit.Sprinkle each of chopped cilantro, shallots, lemongrass and green onions into dish around fish. Combine broth and 1 tablespoon soy sauce in cup and pour into dish. Bring water to boil. Cover bamboo steamer (or pot). Steam fish until just opaque in center — about 7-10 minutes depending on size of fish.Meanwhile, combine sesame oil and olive oil in heavy medium skillet. Add chopped ginger and chopped garlic, then each of chopped cilantro, shallots, lemongrass and green onions. Stir over medium heat until oil is hot and seasonings are fragrant, about 3 minutes.Pour seasoned oil into small bowl; add remaining 2 tablespoons soy sauce. Using oven mitts as aid, transfer dish with fish to work surface. Using large spatula, transfer fish to platter. Spoon juices from dish over fish. Spoon some of seasoned oil over fish.

Steamed Red Snapper With Asian Flavors

2 red snapper fillets – skin left on one side
4 very thin slices peeled fresh ginger plus 2 tablespoons chopped
4 very thin slices peeled garlic plus 2 tablespoons chopped
4 large fresh cilantro leaves plus 1 tablespoons chopped
1 tablespoons chopped shallots
1 tablespoons chopped lemongrass 
1 tablespoons chopped green onion
½ cup canned vegetable broth
3 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons olive oil

Sprinkle fish with salt. Using sharp cleaver or knife, make 4 diagonal slits on skin side of each fish, spacing equally and cutting to the bone. Insert 1 slice of ginger, 1 slice of garlic and 1 cilantro leaf into each slit.

Pour enough water into wok or large pot to reach depth of 1½ inches. Place bottom of 11- to 12-inch-diameter bamboo steamer over water in wok or open a steamer rack and place in pot. Place dish with fish in bamboo steamer (or on steamer rack). Curl tails if necessary to fit.

Sprinkle each of chopped cilantro, shallots, lemongrass and green onions into dish around fish. Combine broth and 1 tablespoon soy sauce in cup and pour into dish. Bring water to boil. Cover bamboo steamer (or pot). Steam fish until just opaque in center — about 7-10 minutes depending on size of fish.

Meanwhile, combine sesame oil and olive oil in heavy medium skillet. Add chopped ginger and chopped garlic, then each of chopped cilantro, shallots, lemongrass and green onions. Stir over medium heat until oil is hot and seasonings are fragrant, about 3 minutes.

Pour seasoned oil into small bowl; add remaining 2 tablespoons soy sauce. Using oven mitts as aid, transfer dish with fish to work surface. Using large spatula, transfer fish to platter. Spoon juices from dish over fish. Spoon some of seasoned oil over fish.

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