Product Review: Moo Moo's Poblano Chick (Pea) Patties

As a rule of course I prefer fresh food but we always keep a few things in the freezer that we can cook up quickly in a pinch. After a long weekend in San Francisco we were home just late enough and the fridge was just empty enough that after feeding the kid, I resorted to perusing the freezer stash.

I'm a sucker for a well designed box, so I had unreasonably high hopes for this frozen entrée. It was a disappointment. I couldn't even bring myself to eat it. The corn side dish was quite tasty but the patties tasted remarkably like hummus made from a powdered mix. The taste is ok but the texture is disturbing to say the least.

I briefly considered frying them to see if it helped but I'm just too beat from our trip. My husband, who will eat just about anything will finish this off for lunch tomorrow and I'm going to throw together an egg sandwich before I head out to do some grocery shopping so I don't have to repeat this tomorrow night.

Edited to add: My husband wouldn't even eat them. That's not good.

Cook This: Crunchy Kale Chips.

I fought this one for long. Kale chips? Sounds awful delicious, right?  I'd had them before. My husband would buy them at the coop and eat them as if they were going out of style. I thought they were ok but certainly not worth $6 a bag.  Last weekend my sister came to visit and saw the piles of kale that we'd harvested (more about our garden project in another post) just sitting in the fridge. She talked me into trying kale chips. I have to admit, I'm glad she did. The recipe took a bit of tweaking but it's official: I'm a kale chip addict. I've eaten an entire head of kale a day for the last 3 days and it's not looking like I'm letting up any time soon. And by the way...my 4 year old loves them too!

1. Preheat your oven to 300. If you have a convection function it will speed things up a bit.
2. Take a head of kale, wash well, and tear into pieces about 3 x 3 inches.
3. Spin in a salad spinner or lay out on a dishtowel to dry thoroughly.
4. Once dry put in a plastic bag that you can use to shake up the kale with oil (I use the kind of bag that they provide at the supermarket for your vegetables), use about 1 TBSP+ of olive oil and 2-3 TBSP of flaked nutritional yeast. Shake shake shake.
5. Pour out onto baking sheets in a single layer and bake for 15-20 minutes. I've found that one head of kale will fill about 3 baking sheets. The kale may need to be tossed or flipped midway if it's still moist after about 10 minutes. It's done when the pieces are crisp and crunchy and not moist. Don't brown it though or it will get bitter.
6. After pulling out, sprinkle with salt to desired taste. 

 You could also add cayenne to the brewers yeast before you put on the kale, or use a different spice mix altogether. I'm going to try it this weekend without the brewers yeast and instead just use truffle salt. It may be a bit of an odd combination, I'm not sure. I'll let you know!

Health News: Trying to Lose Weight? Less Sleep = Less Success.

Picked this one up (directly) from the Endocrine Daily Briefing- a daily newsletter I get from the Endocrine Society.

The Los Angeles Times (10/4, Khan) "Booster Shots" blog reported, "For dieters who had a full night's worth" of sleep, "more than half of the weight they lost was fat." However, "when the researchers cut three hours off their bedtime, only a quarter of the weight the study participants lost was fat. That means the other 75% being burned was nonfat mass – such as protein, valuable building blocks of muscle and other body tissues," the blog entry explained.

Vitamin D, the wonder vitamin?

Vitamin D is hitting the news just about every day of late.

Sure it's the 'it' vitamin right now, which automatically makes me suspicious, but the evidence is piling up that we may be causing ourselves immense harm by avoiding the sun.

Here is a sampling of just a few articles citing recent studies on vitamin D.

1. Higher blood levels of vitamin D associated with improved mobility for seniors. 
2. Taking vitamin D supplements during pregnancy is not only safe for mother and baby, but also can prevent preterm labor/births and infections.
3. Vitamin D deficiency leads to sharply increased risk of breast cancer spread. 
4. Low vitamin D may raise heart disease risk.
5. Low vitamin D is associated with increased prevalence of type 2 diabetes, high blood sugar, insulin resistance, and metabolic syndrome. 
6. Lower vitamin D levels are associated with greater risk for upper respiratory infection (colds/flus.) This association is stronger in those with existing respiratory diseases such as asthma or COPD.

And this is just the tip of the iceberg.

In response to the latest news, some doctors are just putting all of their patients on 'higher' doses of vitamin D, 1000iu, 2000iu, but I don't think that's good enough. What I've found in my practice is that each person needs a different load of vitamin D to reach an ideal level (I shoot for 60-90 as a rule) and then a different amount to keep them at that level once they get there. Therefore, I recommend that everyone have a vitamin D test. Once we have results, I decide how much to supplement and we run follow up labs in 6 weeks to see if an ideal level has been reached. If all is well I keep the patient on approximately 1500-2000iu daily and then test again in another 3 months to make sure the patient is stable.

Note, please that as an ND I always supplement with vitamin D3, not prescription vitamin D2. Here is a study comparing D2 to D3.

Next post will be FAQ about vitamin D.
Check back.

In Health,
Dr Samantha

Cook This: Onion, Bacon and Broccoli Quiche

This recipe started out as a tart recipe from Cook's Illustrated. I love this magazine because they not only print recipes, but also cooking techniques. My cooking is all self taught and now that I'm spending every Sunday in the kitchen, I'm thrilled to learn a bit more about how to prepare things more easily and with better results. After finding this mag I learned that there is a companion cooking show on PBS called America's Test Kitchen. We don't have cable so I thought I didn't have quality cooking show options (I'll pass on Rachel Ray, thank you). This show was a pleasant surprise.

The photo to the left was lifted directly from the ATC website. Please note that I did alter this recipe and the final product will be more like quiche than a tart so it won't look exactly like the photo above. 

The original recipe calls for a homemade crust. Thus far I can't seem to get myself to take the time to do that, so I purchased a whole grain spelt pie crust at our local health food store. It's a bit sweet for a quiche so I'd like to try to make the crust myself at some point...I'll keep you posted. 

Ingredients:

• 4-6 ounces bacon cut into small pieces (optional)
• 3/4 cup of broccoli cut into very small pieces. You can also use the stem if you peel it first.
• 1 1/2 pounds onions , halved through root end, peeled, and cut crosswise into 1/4-inch slices (about 6 cups.) Click here for tips on cooking onions.
• 1-2 T oil safflower or olive oil.
• 1/2 teaspoon sea salt (I left this out because the bacon was salty enough.)
• 1 sprig fresh thyme.
• 5 large eggs.
• 3/4 cup MimicCreme (calls for half and half but we don't eat dairy.)
• 1/4 teaspoon ground black pepper.

Preheat oven to 375 degrees.
1. Pour oil into sauté pan and heat over medium flame. Add onions and once they start slightly browning, turn down to medium-low and add thyme sprig. Cook to desired finish. I tried cooking soft as well as caramelizing and decided that cooking just soft is better or they just get too sweet. This should take about 20-30 minutes.

2. While onions are cooking pre-cook pie shells until just golden. Take out and cool.

3. In another pan, cook bacon to desired finish (you could also do this with turkey bacon or veggie bacon.) Remove and drain on paper towel. Pour out bacon grease into a jar for disposal (never down the drain...)

4. Sauté broccoli in bacon pan until just soft. If you are skipping the bacon, just use a little bit of olive oil.

5. In a large bowl mix eggs, MimicCreme (or half and half), black pepper, and salt if desired.  

6. When onions are done, remove thyme and cool slightly before mixing with egg/cream mixture, add broccoli, mix thoroughly and pour into 2 (whole grain) pie or tart crusts.  

7. Sprinkle liberally with bacon.  

8. Bake pies on a baking sheet until centers are set.

Cool for at least 20 minutes before eating.  

I usually will be cooking something else between steps so it doesn't seem like it takes quite so long. Absolutely delish though, and great for lunches too! I bet it could be doubled and frozen, I'll try that next time.

Enjoy!
-Dr Samantha 

Welcome to the Garden

As a child I was loathe to make contact with anything that had more than 4 legs. My parents would try and try to get me out in the garden and I'd come up with any excuse not to do it because simply, bugs grossed me out. As an adult I have long gotten over my antipathy toward crawling things (well mostly gotten over it) and have made numerous attempts to grow things but apparently I spent so many years thwarting gardens my payback was that anything I tried to plant died a slow and agonizing death.

I am formally thumbing my nose to my gardening history and affirming that this is the year. With my little one turning 4 in September the time has come to grow some of our own food.

We ordered raised cedar beds from Naturalyards in Southern Oregon and with a friend who designs gardens for a living, on the nastiest and windiest day in a month, we got them set up and fully planted. As we start to harvest the veggies (knock on wood) the plan will be to add recipes to the blog that include our fresh, home grown veggies. I may even take a stab at canning if I can get someone to convince me I'm not going to give my family botulism.

Cook This: Juniper Brined Pork Chops, Vegan Caramelized Shallot Mashed Potatoes and Sauteéd Green Beans

Heading into my last day of vacation I wanted something delicious but not too complicated. I remembered that I tried this recipe once before and had some kinks to work out so was excited to get back to it.

I found this recipe on the foodandwine.com (photo is from the site, not my kitchen, see link for credit). Usually I mess with recipes but this time just prepared them as-is so instead of copying the recipe verbatim I'm linking. The first time I made these they were a bit tough. It turned out I missed the "double cut" part. I used the correct cut, was more careful this time, and it was better but still not perfect. Next time I'll check them at 20 minutes and not wait the recommended 30 minutes.

The recipe calls for brining chops for 2 hours (enough time to clean the kitchen from the rest of my cooking and hop on the spinning bike for a quick workout) then browning chops and placing in the oven for about 35 minutes. I made my potatoes and green beans earlier but the oven time is just about exactly how long you need to make the potatoes and green beans.  And yes my husband took my kid out today.



Caramelized Shallot Mashed Potatoes. 
Ingredients

• 1 1/2 lbs mashing potatoes (there is never any agreement on this...I use yellow potatoes)
• 1 TBSP soy-free Earth Balance
• 1/4-1/2 cup (your preference) MimicCreme or organic cream/half and half if you want dairy.
• 3-4 large shallots sliced into crescents
• 2 TBSP olive oil

1. Cut potatoes into 2 inch chunks and put in saucepan with water just covering. Bring to a boil then simmer until soft.

2. While potatoes are cooking cook shallots on low until they are first soft and sweet, then continue to cook until they get slightly crispy. (If you're doing green beans you can wash and cut at this time.)

3. Once potatoes are soft, drain 90% of water and start to mash with potato ricer or fork. Add Earth Balance and cream to preferred taste and texture.

4. Add carmelized shallots and any cooking oil left in pan to potatoes. Mix and season with salt and fresh ground pepper if desired.

If you're trying to do lower carb, this recipe might work with cauliflower as well. I'll try it and let you know how it goes. 

Sauteéd Green Beans

In Shallot pan, saute washed and dried green beans (I like to cut them in half) until done to taste. If you have it, sprinkle with a little truffle salt before serving. It's spendy but a jar goes a long way. I also love to use truffle salt on popcorn. Delish. 

Enjoy!
-Dr Samantha

Gluten free in Portland? Your All in One Resource.

Everything you could possibly want to know about living gluten-free in PDX.
These guys rock.

http://www.glutenfreeportland.org/

Fish oil and PCBs. How Do You Trust Your Supplement Brand?

Every time a new patient comes into the clinic I have 'the supplement talk.'

Here's the thing; no one is regulating the supplement industry. And it is indeed an industry, a big one at that. Does that mean that you can't trust anything out there? No. It means that you need to be very careful about which supplements you buy. Just because something is expensive, doesn't mean it is good. However, if something is very inexpensive (compared to other similar products) there is a pretty decent chance that it hasn't been through stringent quality control. Why? Because it costs companies much more to test each batch of raw material that comes to their plants, and even more to test the final products.

So how do you know what is ok and what isn't? As a physician, I work closely with a few companies that have stringent controls. But if you are just buying something at the store, don't take the sales person's word for it (they are usually trained by the companies directly), and don't take the word of the product label either, do your own research. Here is what I recommend.

Call the company and ask the following questions regarding supplement "X".

1. Do you manufacture it? If no, you need to speak directly to the manufacturer. Some companies just label supplements produced by another company.

2. Do you test all raw materials that come to your plant for ingredient, contamination, and potency (if applicable?)

3. Do you test the product for quality post manufacture? If yes, is it random testing, or batch testing? And, is it done in house or by an independent testing company. Fair warning here, I did some consulting for a mass market brand where they would 'shop' the product having a batch tested 3 or 4 times before someone came back with the answer they wanted.

4. If I read you the batch number of the supplement "X" in my hand, can you send me a certificate of analysis. If you don't feel 100% confident with their answers, go to another brand.

Here is a link about a lawsuit being brought against a number of high profile companies that were found to have PCBs in their fish oil. And as if that is not bad enough, many of them had statements on the labels stating that the product was "screened for PCBs" or "treated to remove PCBs."

One online resource, the subscription site Consumer Lab does do random spot checks of many supplements. What they are trying to do is very important but the potential problem here is that just because one batch looks good doesn't mean the manufacturer won't change their raw materials supplier at any time, or even that the raw materials supplier is providing consistency in product.

The take home? My advice is to only by supplements from companies that have stringent quality control of their product and manufacturing from start to finish.

Janie's back!

We were so lucky to have had the lovely Laura step up to take over for Janie while she was on maternity leave. She did such a fabulous job and we'll all miss her. Thank you Laura!

As of last week, Janie is back 2 days a week. Her hours have changed a bit and are now Tuesday and Friday from 11:30-7:30. She's looking forward to seeing folks again so if you've been holding out for her return, the time has arrived. 

Simple Dinner Party: Avocado, Orange and Kohlrabi Salad, Yucatán Pork Stew and Quinoa.

My favorite stew, it turns out, is a fabulous dinner party main dish. Not only does it taste great but all of the cooking and clean up is done long before guests arrive. It is pretty easy to put together and then just simmers for 4-5 hours.

Dinner party day at 1pm, getting started:

Yucatán Pork Stew. I first saw this recipe in a very fun newsmag called The Week, which had reprinted from Food and Wine. When I was visiting my sister in San Francisco we walked into Avedano's, her favorite local butcher shop and I saw a copy of the recipe on display. It had originated in that very shop! The only changes I've made to this recipe are that doubled the carrots and onion, and I serve the cilantro on the side. If I didn't have a 3 year old I'd probably throw some jalapeños into the stew to give it a little kick. Please note also that browning the pork may take up to 20+ minutes. Also, I take the lid off after the first hour and cook it for closer to 4-5 hours, rather than 3 so it cooks down a bit more and the house smells yummy. The rest you just throw together. Oh, and make sure you use a large pot, I like my 6 quart enameled cast iron pot, Absolutely delicious.

This will serve 7 hungry folks with several rounds of leftovers. Freezes great!

20 min before guests will arrive, start the quinoa.

Quinoa. 20 min before you are going to serve dinner, put 2 cups quinoa and 4 cups of cold water in a saucepan. Bring to a boil then cover and simmer about 20 min until water is gone and grain is a little fluffy. Toss lightly with a fork to lighten it up.

The salad can be made right before guests arrive, or as they are arriving.

Salad. Makes 6-7 plates.

• 1 head butter lettuce
• 3 ripe but not oversoft avocados cut into wedges then halved
• 3 seedless oranges cut into sections then halved- rind and white removed
• 2 small or one medium kohlrabi, grated
• 3 T cup olive oil
• 1 T fresh squeezed lime
• 3 T white wine vinegar
• 1/3 tsp brown sugar
• 1/3 tsp cumin
• 1/3 tsp ground black pepper
• salt to taste
• additional lime to taste

1. Wash and dry butter lettuce leaves, leave whole.
2. Whisk together dressing ingredients in a small bowl
3. Mix oranges and kohlrabi in medium bowl.
4. Pour dressing over oranges and kohlrabi and toss.
5. Add avocado and lightly toss

Place butter lettuce leaf or two on a small plate and top with a spoonful of avo mix.

Sorry no photos, I'll see if I can snap some the next time I make them.

Processed food intake may lead to depression.

"For the new study, published in the British Journal of Psychiatry, they studied dietary data provided from 3486 participants in the Whitehall II Study. With an average age of 55 years the participants, who worked in civil service departments in London, completed a questionnaire on their eating habits at the start of the trial and, five years later, a self-assessment on depression.

The team, led by Archana Singh-Manoux, identified two dietary patterns. Those with the highest intake of whole foods, such as fruits, vegetables and fish, were less likely to report depression symptoms later on.

Those eating a lot of processed meat, chocolate, sweetened desserts, fried foods, refined cereals and high fat dairy, on the other hand, were seen to be more vulnerable to depression"

Quote lifted from here.

Vitamin D and the flu.

This just in from one of my vendors.

"Vitamin D has been in the news a great deal lately. Last year the Public Health Agency of Canada (PHAC) started a study investigating the role of vitamin D in severe seasonal influenza. With the recent outbreaks of swine flu, PHAC confirmed that it would be adapting this study to investigate the role of vitamin D in the protection against swine flu. PHAC will measure vitamin D levels in the blood of H1N1 patients and compare the blood levels with uninfected individuals. The rationale behind this study is based on earlier work in the 1940's that indicated mice on diets low in vitamin D were more susceptible to experimental swine flu infection than those with adequate vitamin D levels (Young, et al., Vitamin D intake and susceptibility of mice to experimental swine influenza virus inf ection. Proc Soc Exp Biol Med. 1949 Dec;72(3):695-7.) How vitamin D might protect against influenza infection is not fully understood. However, research suggests that vitamin D may induce the production of antimicrobial substances in the body that may possess neutralizing activity against a variety of infectious agents including influenza virus."

I run a 25-OH vitamin D on all of my patients. Although the "normal" range is 32-100, I personally prefer to see levels closer to 70 or 80, with 50 being bare minimum. Some physicians are just prescribing 2000 iu daily with the idea that everyone needs vitamin D but I've seen patients who are taking 5000 a day with levels of 30, and others taking 2000 a day with levels of 60 (for the record this is uncommon.) We tested our almost 3 year old and at the end of a long summer of days half naked in the sun with no sunscreen plus 1000 iu daily of vit D, and his blood level was only 32. It is best to get your levels checked.

Huffington Post Article on Swine Flu.

Read it here.

So what about the flu shot?

Every year a few patients ask me about what I think of the flu shot. This year a few people haven't asked me what I think about the flu shot.

My answer to this has not changed in recent years, and it won't change this year, even in the face of H1N1 (which you and your child are more likely to catch at the mall than from licking a pig.)

I am not pro or anti-vaccination on principal. I do believe that there are risks with vaccination and I weigh each vaccination very carefully before I move forward with any of them, recommended or not. Whether or not to get vaccinated is a decision that each person needs to make based on both facts and personal values. There is no one right answer for everyone.

With a healthy immune system, most people fare the flu reasonably well, and this includes young children. If I personally was not at high risk for complications of the flu, I would not get the vaccination(s.) If my child was not at high risk for complications of the flu, I would not get him the vaccination(s.)

Re: H1N1 though, there is a bit of a catch. The greatest concern with this particular flu is its affinity for the lungs, and the risk of what is called a 'cytokine storm.' This is an overreaction of the immune system which causes a cycle of inflammation in the lungs. This can happen to people (and may even be more likely to happen to people) with strong immune systems. And, for people with existing lung conditions, such as asthma, this situation is particularly concerning.

So do I think that all people with asthma should get the H1N1 vaccination? I'm not going that far yet. Although they are making the majority of the H1N1 vaccine in the same manner that they make the regular flu vaccine, we understand that backup supply may contain the chemical squalene. This is a potent chemical that increases one's immune response to the vaccination. Although it is too much to get into here, there are many folks in the medical community who have concern about this chemical causing an overreaction of the immune system that may be harmful to the body. Additionally, the last time a vaccination was prepared for the swine flu, there was a slight increase in the risk for a condition where the body attacks its own nerve cells causing muscle weakness or paralysis. The catch is that we don't yet know if that will happen in this case, and if it does, how much risk is worth taking? 1 in 100,000? 1 in 50,000?

Feel free to make an appointment to discuss your own concerns or questions about the flu or about the flu vaccines. We are happy to work with patients to come up with a game plan to help prevent the flu, as well as a game plan to treat it if it does occur.

* Please note, we are not currently treating active flu patients at the clinic as we do have staff and patients who are at high risk for complications. We are happy to do phone consultations to discuss treatment, or refer you to a practitioner who can see patients who are currently experiencing flu symptoms.*

Cook This: "Cream" of Veggie Soup

Today is Sunday, and here is my first official installment of "Cook This."

Cream of Veggie Soup.

This recipe is an adaptation of a recipe I first made about 20 years ago from The American Vegetarian Cookbook from the Fit for Life Kitchen by Marilyn Diamond. There have been many incarnations of this soup in my life, including as a staple at the health food deli where I worked to finance an 8 week trip to an ashram in India (a story for another time.)



Lately I've simplified the soup to the bare bones for a quick and delicious low allergen delight.

Ingredients:
2-3 TBSP olive oil
1 large yellow onion chopped
3-4 cups of chopped brocolli
1 cup of chopped carrots or baby carrots
3 TBSP roasted tahini
3-4 cups of water or chicken stock or combination (I wouldn't use chicken soup though, as it is too strong.)
Salt and pepper to taste.

How to make it:
1. Sauté onion in olive oil for 5 minutes.
2. Add brocolli and carrots and continue to sauté for 3 minutes.
3. Add water or chicken stock and bring to a boil.
4. Simmer until veggies are soft (you should be able to just barely mash with a fork.)
5. Put the tahini in a bowl with an equal amount of broth and mix with a fork, then add another few TBSP of broth and mix again. Continue until the tahini liquid is a similar temperature to the soup so it doesn't clump up when you add it. Add it to the soup.
6. There are 2 options here:
a. The easy option: Use a hand blender to blend the soup to your preferred texture. You can always add more broth or water if you like.
b. Put a few cups at a time of the soup into a blender and add it back into the soup until it is the texture you like.
I prefer the hand blender because it mixes well, is easy to clean up, and doesn't make the soup pasty.

You can also vary the veggies. I find that leafy greens don't work very well but I have made the soup at one time or another with various combinations of cauliflower, peas, broccoli, carrots, sweet potato, potatoes and leeks, carrots, and other veggies.

Better hot but also good cold.

Edited to add: My 3 year old was just spitting out requesting something other than his catfish for dinner so I put a few tablespoons of this soup (now sauce) on it. He gobbled it right up!

Enjoy!
-Dr Samantha

Back in town...

We've just returned from a 10 day trip to the East Coast to visit family. It is always interesting to navigate food when we're out of town. I was thrilled to find a large health food department at the Wegman's chain in upstate NY, and then comforted to find the local home grown health food store in Guilford CT.

Whenever we plan a trip we call ahead to the local stores to see what we will be able to get there, and what we need to pack. This trip we only packed our airplane cooler and got everything else on site. Not cheap, but comforting and we were able to feed our son what he needed to work around his allergies, and I was able to eat what I need to to feel my best.

It is my belief that once you figure out what foods work best for your body there is almost never a reason to stray...unless you want to. It's just a matter of prioritizing your own health. Aunt Betty who tries to get you to eat her homemade bundt cake will just have to understand...you're committed to your new way of eating, and you've never felt better.

Check out these blogs I stumbled upon this morning. I'm printing some of the recipes to try in the next few weeks.

Organic Thrifty

Everything-free Recipes
(This site uses some products that I don't particularly like but it looks like there are lots of recipes that fill my bill of healthy gluten, grain, or dairy free healthy eating. If it fits into your nutrition plan, you can just swap things out if necessary!)

In Health,
Dr. Samantha

Acupuncture and Carpal Tunnel Syndrome

New study looks at acupuncture for carpal tunnel syndrome. Check out the results!

Reported on acufinder.com
"Seventy-seven patients were randomly divided into 2 groups. One group received eight acupuncture treatments over four weeks, and the other group received oral doses of prednisone, daily, for four weeks. The results showed that acupuncture was just as effective as the corticosteroid for pain, numbness, tingling and weakness. For the symptoms of night time awakening and motor function, the acupuncture group had better results."

Silk soymilk...good, right? Not so much.

My sister recently sent me a link to the Cornucopia institute, a group that "promotes economic justice for family scale farming." They have developed a rating system for soy milk brands which takes into account manufacturing processes (do they use hexane, etc), whether the products use American soy or imported soy, and whether or not the company sources organic soybeans. You can read it yourself, but I'll give you the preview that Silk brand was rated very poorly. They used to be only organic, and used American beans, but the company was purchased by Dean Foods, a giant agribusiness that runs many factory farms. In the past few years they started buying up organic and health food brands right and left. The upshot is that not only are most of Silk's products no longer organic, but they also are sourcing soy from China. Oh, and they bought Horizon Organics as well...

The Organic Consumers Association writes about the dangers of this trend here.

Support your local farms.

Recipes: Deidre's Spelt Drop Biscuits, French Lentils and Carmelized Onions, Marinated Beets

Deidre's Drop Biscuits:


Of all the cooking I've done over the years, for some reason I had never made biscuits even though I love them- just never crossed my mind. My BFF Deidre, an ND in Canada made these for me when I was visiting. I'm still looking for the almond gravy recipe from my college days to go with them. If it turns up I'll update the post.

2 c. whole grain spelt (or whole wheat) flour
1 TBSP baking powder
1/2 tsp salt
1/3 cup non-hydrogenated shortening in pea sized chunks (or cubed butter if you eat dairy)
3/4-1 cup soymilk (we use oat milk as we're not a soy family- any milk alternative would work just as well)

Preheat oven to 450 degrees.
In a medium bowl mix dry ingredients.
Cut in shortening or butter with pastry cutter or cuisinart. Texture should resemble coarse bread crumbs.
Make a well in center and add 'milk'. Stir or pulse until moist.
Knead 10-12 strokes.
Drop onto a greased cookie sheet a few TBSP per biscuit. Should make about 10 biscuits.
Bake 10-12 min.

French Green Lentils with Caramelized Onions:


OK you got me, this photo is not French Lentils, it's azuki beans. I usually make this dish with the lentils but thought I'd try the beans tonight. It's good, not great. With the lentils, it's great.

Cut 2 medium onions into thin strips. Pour 1/4 to 1/2 cup oil in a saute pan. Heat oil to medium. Cook onions for 5 min stirring frequently then turn to low. The onions should continue to cook for about an hour until they're golden color and very sweet. You may want to look at some other instructions for carmelizing onions as well.

While the onions are cooking, put 1 cup French lentils in a pot, rinse and pick out any stones. Cover with plenty of water so lentils stay submerged and cook until tender but not disintigrating, about 20-30 minutes.

Stir lentils into onions. Add salt if desired. This is another favorite dish of my toddler.

Marinated Beets:
Beets, really? Yes!

4 beets, red, yellow, or both.
2 TBSP olive oil
2 TBSP aged balsamic vinegar
1 TBSP wheat free tamari- we don't eat soy so we just make it without this ingredient
Handful of fresh basil, chopped (optional)

Preheat oven or toaster oven to 350. Wrap 4 washed beets individually in aluminum foil and cook for about an hour. You can use the foil to 'rough up' the beet after it has cooled slightly and the skin will peel right off. Expect to get your hands red with this one. (Don't forget to rinse off the foil and re-use or recycle!)



Cut beets into small cubes, about half an inch to an inch. Place in a mason jar or similar. Add liquid ingredients and basil. Shake. Put in fridge. Shake every few hours to make sure all the beets end up sitting in the liquid for a while. It's ok for this to take a few days, but it is also good by the next day.



Strain beets after a minimum of 24 hours and keep chilled until use.
Use marinade as salad dressing- it turns a beautiful deep ruby color.

In Health,
Dr Samantha