Hello Everyone! How are you doing?? I have been busy focusing on raw foods and eating really simply; I'm actually taking part in Raw Food Rehabs 11 week initiative Raw Balance but before I made that commitment I made this treat, and oh my! was it ever a treat! And while it was a treat I actually felt really good about it. It is trout that I caught filled with Chantrelle mushrooms that I picked, onions and garlic from my garden and a little cream cheese to hold it all together. What is better then that? Plus the fish was a lunker so I was extra proud! My boyfriend has been working out of the country so I have been learning to do all of these things all on my own :) I've always loved fishing but as he is the 'professional' he always took over in some way, this time I did everything all on my own, even the cleaning and filleting. AND the chantrelles I picked while out getting firewood with a friend - how resourceful am I?? Haha... I have been feeling pretty empowered lately but don't worry I won't get to carried away!
Anyways back to the food talk...
It really is more about the method then the measurements as all of my cooking is. I do want to share something about the mushrooms though, many people cook all mushrooms on a lower heat and with chantrelles if you do that a lot of water comes out and end up steaming them instead of frying them, so I cook them at at medium - high, not full out but closer to high then medium and they get really nice and caramelized quite quickly. I then let them cool down and added a little onions, garlic, salt and pepper, it really should be all about those beautiful mushrooms. I added enough cream cheese to hold it all together. I filleted the trout and laid each fillet out, I added a scoop of the filling and rolled it up securing it with a toothpick. I roasted it in a 350 degree oven until the fish was opaque, I was careful not to overcook it but I can't really give you a time as it will all depend on the size of your fillet, and how much filling is inside, the filling does need to be warmed through only, my fillets came from a 3 1/2 lb trout (REALLY good size for my lake!) took about 25 minutes.
Going Gluten free is quite easy as long as you change your frame of mind. Once you get over what you can't eat, you can focus on what you can eat, and it just takes that little tweak in your brain, not to mention the fact that you feel so much better. Since I have been gluten free I have felt incredible! No more tummy troubles which had become such a part of my life that I didn't even realize they existed. They weren't absolutely unbearable but they were there and not all that pleasant! I wanted to share this dish with you because its beautiful and tasty!
Hemp seeds add the perfect creamy and nuttiness to this hummus, I didn't have any tahini and it seemed to be a blessing in disguise. I ate it with zucchini shaved into ribbons and rolled it up into deliciousness - I love things that are rolled up!
1 Can of Chick Peas (Drained and Rinsed thoroughly - to prevent any tummy troubles!)
1/4 C Hemp Seeds
3 Large Garlic Cloves (I love lots of garlic, please use as much or as little as you like)
Juice of a lemon
Big pinch of Salt
First grind the Hemp Seeds in a food processor until they are fine, add the garlic until its not to chunky and then add everything else. If your feeling like a little extra naughtiness add a couple of table spoons of olive oil slowly as it is whizzing to stay a little cleaner feel free to use water to make everything smooth.
Like most people when I found out I had to go gluten free I turned to the internet, and a couple of books. Being part of the food blogger world I scanned through countless blogs all of which offered all sorts of great looking recipes..... here comes the big However!
When I realized that those foods were bad for me I realized that there is a reason they are bad and why try to constantly substitute glutinous foods for ones that replicate the bad stuff? (especially when they are often so heavily processed!).
Gluten is very hard to digest, for some it is only diffucult and a minor annoyance that they don't even pay attention to, for people like me it actually causes adverse and sometimes embarrassing reactions and for others who are celiac it can cause irreversible damage to the intestinal tract. It really isn't meant to be eaten by anyone, and many cultures avoid it all together, or use it very sparingly. In North America however it is in EVERYTHING! Well just about everything, it hides in Soy Sauce and lurks in salad dressings and marinades. It acts as a Stabilizer and Flavoring. If you see the words 'Natural Flavoring' or any variation you can bet that it is sneaky gluten getting into the things you use each and every day!
Now back to those blogs... everywhere you look you can find gluten free baking recipes, and I suppose this is the area where people need some expert information but it just seems so unfairly represented. When I was looking for recipes I was looking for those magical foods that are naturally gluten free and delicious, I wasn't looking for replications of the foods that were making me sick! I wanted fresh new ideas that I knew would lead to good health I wanted to see recipes that featured whole foods like vegetables and quinoa! I wanted to see ideas for breakfast lunch and dinner not just bread and dessert!
Where is a normal gluten free breakfast, lunch and dinner blog??
Well then I suppose it is up to me to provide you with that. I have already begun to Label my recipes Gluten Free so you can look here to find the ones that are currently gluten free, and please check back for more!
I can't promise that I won't throw in the occasional rice pasta, or gluten free cookie but I want to focus on how someone who has to eat gluten free actually has to eat, not just how to treat yourself. So many people are daunted by going gluten free but it really isn't that hard, you just need to rewire your brain a little bit so I hope I can help anyone who needs that! But remember these recipes will still be delicious for all so everyone is included!