Category Archives: gluten bubble

gluten-free

BUBBLE CHILD featured on VEGAN MIAM this week

vegan miam screenshotRika and Doni are living the vegan dream.  Their blog Vegan Miam — “miam” deriving from the French word for “yum” — catapults them around the world, where they explore major and minor cities alike, tasting their way through the animal-free side of the local cuisine.  This week, I am absolutely honored to have guest posted a complete vegan version of my homemade spring roll with thai “peanut” sauce.

Nut and gluten-free, of course.  (and complete herbavore as the name would have it!)

I recommend checking out the site.  For meat avoiders and embracers, the photography is so tantalizing you won’t care if the dishes were made from cardboard.  (Which would be rather impressive and disappointing all at once.)

Bubble Child on Vegan Miam: http://veganmiam.com/guest-posts/spring-rolls-nut-free-thai-peanut-sauce

two springrolls

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blackberry and endive salad

blackberry-and-endive-salad-webSometimes it’s the simple things that are best.

Like something bitter with something sweet, something crunchy with something soft, something healthy with something full of flavor.

endive

In summer, all I want is things that are hydrating and things that give me energy.  Since compromising taste is simply something that cannot be had, that’s just a given.  This salad was a pleasant surprise of things in my fridge and a tender summer moment in the kitchen.  Endives are rather bitter and I find them difficult to eat at times, but combined with the sweetness of the berries and the musk of either the cheese and/or the pumpkin seeds, you’re lookin’ scrumptious.

blackberries-webBlackberry and Endive Salad

Ingredients: 1 endive (cut into thin slices), 1 small box of blackberries (cut into fourths), 1/4 cup soft goat cheese and/or ground pumpkin seeds, 1 1/2 tbs. high quality balsamic or sherry vinegar, 2 tbs. grapeseed or olive oil, a large pinch sea salt, a large pinch paprika

Method: If using goat cheese, put it on the edge of a mixing bowl.  Add endive and (optional) seeds, olive oil and vinegar.  Mix with a knife, scraping up the edges of the cheese, so that all is coated.  Slowly mix in blackberries.  Salt and paprika to taste.  Serve alongside your favorite tartine in a little mound topped with a few leaves of baby basil for something charming.

 

 

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new gluten-free beer obsession: I WISH

mikkeller-i-wish-gluten-free

Mikkeller - this dude is a beer prodigy.  It’d be like if Beethoven had started playing piano when he was deaf, and was that good.  Some people’s callings show up at odd times, and this beermaker’s started when he was teaching kids math.

What started out as home experiments in brewing turned into one of the best line of craft beers on the market.  They’re not given — a little steep in price due to the artisanal nature and quality — but I’d rather have one of these than 12 of the others.  (Who am I kidding, I can’t even have 12 beers at a time!)

This is hands-down the best gluten-free IPA I’ve ever discovered.  For those gluten-free and gluten-full, if you like hops, try this beer.  Really.

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morning inspiration: DIY RAISIN BRAN and spirulina in Haribo!

raisin bran diyHappy things filled my brain this morning.  Firstly, the discovery that was made this weekend is worth mentioning: Haribo has Spirulina in it.  Yes, Haribo — those delightful gummies that are neither too sweet nor too tacky.  Since they are flavored with natural flavors and colors (another woo!), they contain Spirulina, which is a cyanobacterium that contains calcium, protein, antioxidants, vitamins… lots of good stuff.  While eating green gummies will probably not save my life, this was certainly a petite pleasure to discover.

haribo croco

My head was further massaged when I blended things in my pantry.  Not machine blending, but more holding hands, I guess.  Being a “Bubble Child” with a strong nut allergy, gluten intolerance, and corn sensitivity makes finding cereal in France rather challenging.  If it’s not filled with wheat its gluten-free alternative is a flake of corn.  If I can find a healthy looking muesli, it will have hazelnuts.  What’s a girl to do?  Ahhh, DIY.

All I seem to find are buckwheat flakes and puffs of various sorts (rice, buckwheat, etc.)  How about…. I want raisin bran so I combine those two with raisins?  Magique!

flakes and raisins

Here’s your morning inspiration: to save your stomach, histamines, and wallet some work, try combining different cereal flakes you can eat with different dried fruits and dark chocolate chips (!!) to have some custom lovin’ every morning in a bowl.  Top with either lactose-free milk or dairy-free milk of choice, and you’re smooth sailing for the day. <3

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kale and radish salad with creamy 5-ingredient dressing

kale radish salad

kaaaaaaaaaaaaale

kale kale kale, I could scream from the top of my lungs!  Or perhaps the bottom.  I believe that would indeed be the most profound.

washed kale

I wouldn’t have guessed, but kale is quite hard to come across in France.  I have the luxury of having a very decently priced little organic market down the street from me.  They never let me down (they even half priced the berries I was buying once as the manager said he tried them and they weren’t sweet enough.  He’s tough public, because I thought they were amazing.)

Neither here nor there with the berries, but the kale, yes, the kaaaale, they have it.  It was almost like running into an old elementary school teacher or something, the way I felt when I looked down the aisle towards the produce and saw green bobs of curl brimming from a wooden-laced carton box.

radi

I don’t know what it is about the salad.  My Grandma thought it was a bizarre thing to eat (isn’t that the plant that grows along roads in dirt or for decoration in planters?)  Yes, but a lot of good things do that, too.  And it’s just so weirdly healthy tasting — in a good way.  It’s one of those things you eat for the first time, you like it decently, but I think it’s so good for your body that when your body sees it again it’s automatically conditioned to want it more because of the good it does inside.  Like garlic.

Gaaaarlic.

I’ll stop.

salad dressing ingredientsdressing in bowl

Here’s a really simple recipe for two brilliant ingredients with a 5-ingredient salad dressing that complements the two just too well.  Takes, like, 3 minutes to make.  <3

Enjoy on a breezy hot summer day!

tossing saladkale and radish salad with creamy 5-ingredient dressing
-vegan-
-gluten, nut, corn-free-

ingredients:
1 large bunch kale, washed, dried
about 12 small red radishes, washed, cut into thin slices (I recommend using a Japanese mandolin)
2 tbs. dijon mustard
1 tbs. agave nectar
3 tbs. rice vinegar (or apple cider vinegar)
6 tbs. neutral oil (grapeseed is my preferred)
1 tsp. tamari (gluten-free soy sauce)*

method: Prepare dressing by mixing mustard, agave nectar, and vinegar in a bold until combined.  Slowly whisk in oil to emulsify.  Add soy sauce to taste.  Toss in prepared kale and radish.  Salt and pepper to taste if needed/desired.

*for those with soy allergies, simply salt to taste and don’t add tamari.

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