Tuesday, June 25, 2013

Gluten-Free Cherry Almond Crisp

Fresh organic cherries- vegan and gluten-free- naturally.
Fresh organic cherries. Mother Nature's ruby gems.

Cherry Baby


Summer is heating up. And so is yours truly in all her hot flashing glory. (We'll get to the cherry almond crisp recipe in a moment- but first I have to get something off my chest.)

Last night my husband was scanning channels on cable. I sat down next to him, (quickie dinner plate perched on my knee) and crunched romaine lettuce, almonds and dried cherries as he watched the end of the Shawshank Redemption. One of his favorite movies. An affection shared by many a cinephile. This is a beloved film.

Then I heard it.

A line that stung and burned so deep and hot I stopped chewing. I stopped breathing. I sat as still as the fork on my uneaten plate of salad.

The despicable, murdering bully of a prison guard is being led away by police. We hear the voice of God Morgan Freeman purr with quiet authority that rumor has it this cruel and abusive man was led away "crying like a little girl".

The ultimate put down. Not only did he cry. He cried like a girl.

Because, really, who would ever want to be caught crying like a girl? It's the ultimate in weakness. The worst thing you could say about a man. It's dependent. It's needy. It's unmanly. Inadequate. Irrational. Disgusting.

Worthy of contempt.

A flood of sneers and mocking imagery ran through my head. All the put-downs of childhood endured and encoded in the hippocampus, stashed away for safe keeping.

You throw like a girl. You run like a girl. You cry like a girl.

Bullies. Belittling. Because girls are less worthy. Less capable. Less whole.

It's a message our culture delivers every day, via media of all kinds. From raunchy punchlines about yeast infections to commercials for thigh cream, from political pundits calling single women sluts, to the latest (oops!) leaked sex tape, from a misogynist song lyric that rhymes with witch to the impossibly high platform heels women teeter in, hobbled for fashion's sake, shoes designed for prey.

I think about this and our nation's Cult of Youth as I walk and sigh at twilight, wearing Converse sneakers and photographing violet shadows with my iPhone.

How often are girls and women celebrated for something other than appearance- a pretty object to penetrate, to own, or rate on a scale of one to ten.

And after a certain age- it only gets worse.

Just look at Botox sales stats. Women fear aging with a depth of disgust unfathomable. We are buoyed on an ocean of revulsion toward aging. Why else would we fail- collectively- to tell the honest truth about plastic surgery and the freakish waxy desperation it exudes? There isn't an actress over the age of 30 who can express worry or surprise with her forehead muscles any more (well that's an exaggeration. There are, maybe... three?).

Ask yourself- how often do we get to see ourselves depicted honestly, as complicated, brave, strong, authentically sexual- never mind brilliant, sassy, dimensional - and not be reduced to mere object or caricature?

Or worse, invisible.

This keeps me up at night. This girl stuff. This aging stuff. This what-do-I-do-next stuff. My hip starts to ache and I lie in the dark and feel no closer to solving my dilemma than I did yesterday. Or the day before.

And tonight?

I am sorry to say, I am no closer to an answer.

But at least I've told something true.



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Sunday, June 23, 2013

Olive Tapenade Recipe

Olive tapenade spread on a slice of gluten free baguette
Vegan olive spread on a slice of gluten-free French bread.

A Beautiful Taste


Summer is officially here. The longest day of the year has paused on her axis for one delightful exhale. The big fat Strawberry Moon will be illuminating the sky tonight. Mother Nature's biggest full moon show of 2013. It is a perfect moment to stop. And put down your various electronic devices (seductive and addictive and shiny as they are).

Turn your gaze skyward. To something bigger than yourself. To something mythic and eternal. Timeless and rooted in dreams.

Celebrate the kind happiness of a warm summer night.

And whip up this simple tapenade.

Perfect for topping slices of a fresh baked baguette (my easy gluten-free baguette recipe using Pamela's wheat-free bread mix is here).

This salty, tangy olive spread is also a lovely no-cook pasta sauce.



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Wednesday, June 19, 2013

Vegan Strawberry Chocolate Chip Sherbet

Ripe strawberries make delicious non-dairy sherbet

The Gems of June

Now is the perfect time for a sherbet recipe. Why? Because June is lush and abundant in strawberries. And how do I love these sweet ruby gems? Any way I can get 'em. Popped into my mouth straight from the colander. Rolled in brown sugar and nibbled. Baked into scones (have you tried my Strawberry Chocolate Chip Scones recipe?) and Strawberry Chocolate Chip Muffins. Nestled into Strawberry Rhubarb Crisp.

And this week- transformed into a bliss inducing non-dairy frozen confection.

Sherbet- berry pink and creamy and just sweet enough. Studded with vegan dark chocolate chips (darling you know I love strawberries and chocolate together, and I commingle the two every chance I get).

So I hope you dig it.

And dig in.

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Sunday, June 16, 2013

Gluten-Free Strawberry Rhubarb Streusel Muffins

Karina's Strawberry Rhubarb Muffin Recipe with Streusel Topping #glutenfree


Strawberry Rhubarb Love


Can't get enough of the classic spring pairing of strawberries and rhubarb? Me neither. So I baked a batch of muffins, dressed up to party with cinnamon streusel topping. These easy to toss together treats are tender pull-apart bites of grainy buckwheat sweetness studded with bits of tart rhubarb. A recipe perfect for brunch or afternoon tea.


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Thursday, June 13, 2013

Gluten-Free Blueberry Crumble-Crisp Recipe

Karina's Gluten-Free Blueberry Crumble-Crisp Recipe with Quinoa Flakes
Kick-off your gluten-free summer with a blueberry crumble-crisp.



Blueberry Love


Summer is not officially here until the eve of June 20th- the longest day of the calendar year. But why wait to share one of my quintessential Midsummer recipes? The kindest season is far too brief. As the Bard of Avon once penned, summer's lease hath all too short a date.

So who am I to hold back and play hard-to-get, to deny you even one day of partaking in this (rather modest) indulgence?

I believe in the here and now more than the promise of ever-after.

Not that ever-after does not hold its enduring charms. The swath we name eternity is threaded through and through with everyday blinks as brief as a silk worm's life. Which, as it turns out, is perilously close to a single, fleeting summer.

In my view, if I am honest with myself and paying attention, eternity can be found inside a June. Within a child's hand clasp. Echoed in a tea cup. All that I long for, wish for, dream of, has already happened, this I know.

In some far off starlit part of me that remains forever untouchable and true, eternity is happening now, and breathes within the tiny beating bud of even my fears and pain. It knows no boundaries, or Gregorian demarcation. It is patient. And full of music.

I see it flicker in my sons' eyes.

This gift of time.

And the moment I spot it, it is already gone, light years away, clean and immaculate.


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Sunday, June 9, 2013

Grilled Veggie Quinoa Salad

Gorgeous gluten-free quinoa with grilled vegetables- perfect summer fare.
The jewels of summer- grilled vegetables- make a gorgeous quinoa salad.


Everyone loves a good old fashioned barbecue. The easy conviviality of a family backyard picnic. The smoky summer scent of charred goodies grilling. Lemonade chilling. Badminton birdies sailing. The crack of croquet balls. The last pink of June daylight. Punching lids on firefly jars. It's the stuff of a midsummer night's dream.

But if you need to be on a gluten-free diet- or if you happen to be vegan- or allergic to wheat- barbecues can be a tad less than convivial. Those mysterious grilling sauces and marinades (so often containing wheat-laced soy sauce). Those gluten-rich fluffy hot dog buns. All those meaty manly burgers and boiled egg dotted salads.

What's a gluten-free vegan to do?

Munch on lettuce?

Don't worry, Babycakes. I've got your back.

How about a light and summery quinoa salad with grilled corn, fresh parsley, lemon, and chopped mint topped with smoky grilled veggies- velvety red onion, sliced zucchini, charred bell peppers, portobello mushrooms, tender-crisp asparagus and butter soft eggplant?

A veritable vegan feast.

Gluten-free.

Fabulous.

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