Alternative Cooking Bloggers' Awards

There are a lot of people out there who are suffering from...Modern food! Some know it, some don't. Some have light sensitivities while others suffer from life threatening allergies. For other people the immune system is compromised or the digestive ecosystem has been wiped out.
For all these people food, which is supposed to be what keeps us alive & healthy, has become a source of pain and sadness.

Why? Well, modern food has nothing to do with what your grandparents ate. As a matter of fact, if you read the labels carefully when you go shopping, in every frozen, canned, prepared or ready-to-use meal you'll find 1 or more of the following foods (in their natural and/or many modified forms):

• Wheat (which has been modified to contain high amount of gluten and is a natural source of glutamic acid. Contains anti-nutrients.)
• Soy (which contains high amount of phyto-estrogenes as well as aluminium. To be edible, it should be fermented. Also contains anti-nutrients and glutamic acid.)
• Nightshades (mostly potatoes and tomatoes which contain 4 known types of toxins which can make you seriously sick, not to mention that tomatoes contain glutamic acid.)
• Yeast (convenient for lazy baking since it makes the dough rise without true fermentation like in sourdough bread. The result is a hard to digest loaf of bread, high in phytates (anti-nutrients) and glutamic acid).
• Salt (much more than the required daily dosage to make your blood pressure rise, your kidney fail and make you thirsty so that you can drink a gallon of soda afterwards).
• Sugar (highly refined & addictive and also the cause of a whole lot of diseases & health problems including diabetes, hypoglycemia, tooth decay...etc)
• High fructose corn syrup (made with pesticide laden GMO corn. The whole process is highly toxic).
• Hydrogenated oils (oils that have been modified from their natural state for a longer shelf life and to clog your arteries)
• Eggs (from non-vegetarian chickens fed a vegetarian diet of GMO soy & corn as well as a little flax to cover for the lack of omega 3s. Chickens aren't meant to lay eggs all year long and surely not 24/7.)
  
• Pasteurized milk (deprived from the natural nutrients and beneficial bacteria found in raw milk, then loaded with artificial vitamins to compensate for the ones lost during pasteurization (which aren't absorbed by the body). Note that any powder form will most likely contain glutamic acid).
• Artificial sweeteners (aspartame, nutrasweet, splenda...etc, all known neurotoxins)
  
• MSG (the most commonly used neurotoxin. Makes fake and bland tasting food super tasty and addictive.)
  

I could continue and talk about farmed fish, soy & corn fed farm animals...etc, but this is a vast topic and there are excellent books out there that go into deeper details.

And in the middle of this fake food madness, there are still people fighting to feed themselves and their families the right stuff. Even folks with serious allergies can & should eat real and nutrient-dense foods. Because once upon a time, food was your first (and for some maybe only) medicine. So why should the life & health giving food be poison rather than medicine?

I've never been officially diagnosed with anything but I've always been in tune with my body. I have removed all the foods that seemed to harm me, have done a lot of research & reading and found explanations and answers that no doctor ever gave me. Your body knows what's right for you so you need to listen to your body.

Today I'd like to pay homage to fellow bloggers & cooks who chose the path to health & healing for themselves and their families:

• Elana from Elana's Pantry has chosen to use almond flour instead of a the usual gluten free flours, starches & gums offered to coeliacs. Her recipes are tasty and nutritious, gluten free & dairy free...You won't feel deprived. She's also the author of "The Gluten-Free Almond Flour Cookbook".
• Kelly from The Spunky Coconut also cooks delicious gluten free, dairy free & sugar free meals (sometimes also egg free and raw). She also has a way with creative baking using combinations one would not normally think of such as buckwheat flour, coconut flour and cooked beans...And you know what? It works! Kelly is also the author of "The Spunky Coconut Cookbook". (I believe she is currently writing a second cookbook...)
• Kim from Affairs of Living is the queen of innovative, alternative & hypoallergenic cooking. She doesn't try to make a gluten free version of a common dish, she has her own way of cooking. New, tasty, different and nutritious. We both avoid the same foods and love vegetables! (I am looking forward to her future cookbook!)
• Jennifer from Momma Jen's Hypoallergenic Kitchen Adventures is also a creative cook and often surprises me. She follows the Specific Carbohydrate Diet and there are a few restrictions with this diet (which can be tough for some people). Her cuisine is as natural and nutritious as can be. I have made her eggless bean pancakes a few times (using cooked beans instead of bean flour because commercial bean flours aren't soaked & dehydrated prior to grinding) and they are both filling & delicious!

Be well ;).

Garden Update

Yesterday was a nice day and, since I knew a rainstorm was approaching, I decided to do a little Spring cleaning and finish sowing my Spring veggies. I also got some heirloom strawberries delivered in the mail so I planted them right away! ;)

Here's what I've sown:
Lavender, arugula, french radishes, stinging nettle

What is currently germinating/growing:
Broccoli raab, (bulbous) fennel, dandelion, snow peas, carrots, blueberries, gooseberries

What is ready to harvest:
Spinach, turnip greens, Swiss chard, collard greens

For this Summer (that is if I can find room/large enough pots available), I'd like to try growing Minnesota midget cantaloupes again and maybe some zucchinis/summer squashes. I will most likely also grow 1 tomato plant for Andrew since I don't eat nightshades. No need to grow New Zealand spinach since there's plenty that grows wild on the green belt, just waiting for me ;).

Lacto-Fermented Kohlrabi Pickles

We've had a warm spell here for a few days (Santa Ana winds) and during those warm & dry days I usually like to ferment things (whether food or drinks)...Fermentation is fun & rewarding!

I had some kohlrabi in the fridge so I figured it was a good time to try Kim's recipe for pickled kohlrabi spears (she has so many wonderful recipes on her blog...and a cookbook in preparation ;) ). I had to do some slight modifications: I didn't have any dill seeds so I replaced them with anise seeds and only used 1 tbsp salt instead of 2 (my body doesn't tolerate salty foods well and I think that 1 tbsp of salt per quart of water is more than sufficient)...Note that there's no whey in this recipe.

Since the temperatures outside were in the 80s, my kohlrabi fermented in only 24 to 36 hours (the jar on the right in the picture). I'm also having a lemon balm infusion to ferment (with a bit of honey and raisins) but that's another story...

Novelties & Changes at Alchemille's Garden

Dear Friends,

Spring is finally here! Time to rejoice and do all sorts of new, exciting & fun things!

Spring cleaning doesn't seem like much fun but it is often necessary.

We are also having a virtual "Spring cleaning" at Alchemille's Garden, I thought it was time to refocus a bit...

Here are the details of what you can expect to find:

1. No more skin/bodycare items: as much as I love making and using my oils & creams, they aren't as popular as other funky-looking, artificially good-smelling & totally non-natural cosmetics out there.
2. I keep the teas and as usual, will offer my seasonal blends ;).
3. I will bring my rope incenses back. These are soaked for a few weeks in my handmade scented tinctures and smell wonderful burnt or not.
4. I still carry my tribal candles and now also have paleo bowls made of clay. I am currently working on scented versions of my candles.
5. I am currently working on a book both in French & English and plan on listing a few of my tales on Etsy within the next few months.
6. I still offer Faery Oracle readings and am in the process of making rune sets (with instructions) so that you can do your own readings at home, for yourself or for your friends ;).
7. I plan offering more botanical beads and tribal/ethnic beads as well
8. I love fabrics and have been making one of a kind textile cards for many years (for all sorts of occasions). I feel the time has come to share them with the world ;).
9. I'd like to offer ethnic/traditional herb & spice blends for cooking delicious meals in the comfort of your home.
10. Because we all need comfort from time to time and relief from worries & stress, I will offer you my own worry dolls ;).

Note that it might take at least a few weeks to have all the above listed under my shop. Feel free to check my shop from time to time and thank you in advance for your support & patience...

Green Blessings,

Alchemille

2 Good Finds...

I wanted to buy a Bundt pan for quite some time but all I could find were pans made of aluminium (a no-no in my kitchen) or with a non-stick/Teflon coating (even more of a no-no). Thanks to Kelly from The Spunky Coconut, I learned about ceramic Bundt pans (I don't know why I didn't even search for these since I like glass & earthenware). So I searched on Ebay and found this handmade & signed small Bundt pan (about 6 inches in diameter) at a very good price (since I was the only one to bid on it). It's a plain pan with no frills but its size is perfect for my use. Thanks again Kelly!

The other good find is a (cook)book: "Red Velvet Chocolate Heartache: The ultimate feel-good book of natural cakes that taste naughty" by Harry Eastwood. I had to order this book from UK since it is not sold in the US. What makes it so special? Well, all these baked goods are made of vegetables as their main ingredient. Think pumpkin, sweet potato, zucchini, carrots, beets...But also parsnips and eggplants just to name a few. This book also uses almost exclusively almond flour and rice flour (perfect for my gluten free diet). It is low in fat (fats are not an issue with me) and low in sugar (which I will replace anyway). I will have to tweak the recipes a bit regarding the eggs but they all look tempting and delicious. The book's layout is well done and the pictures are beautiful; it is well worth leaving on the coffee table if you don't intend to bake these goodies (which I doubt)...;).

French Baking...Gluten Free

As I have already said, I have...ahem...a fairly extensive collection of cookbooks (mostly gluten free). I was just flipping through my french cookbooks today and I noticed there was no xanthan gum nor guar gum anywhere (good! I don't use these anyway).

I also noticed that starches such as arrowroot where used only in small amounts (about 1-2 tbsp for 2 cups of flour or so)...Even better: no spongy nor starchy baked goods.

And I found a lot of dairy free and/or egg free recipes. To my surprise, there are no weird egg replacers and flax meal is rarely used.

So this proves that you can bake a tasty cake (and not a piece of cardboard) without gluten, starch, thickener, eggs or dairy products (I don't mind dairy products as long as they're made of raw milk, which I use to make my own yogurt).

Cooking with Flavors from Faraway...

One possible problem about cooking with a restricted diet is, well....boredom. I cook everyday for my husband & myself and even though I am a pretty good cook with a lot of inspiration and creativity (note that I like cooking from scratch), there are times when I don't know what to cook or am just plain not inspired to cook.

I have a pretty extensive collection of gluten free, paleo, SCD/GAPS, hypo-allergenic...etc cookbooks (that I use for inspiration and/or with a little bit of tweaking), some of which I like & use more often than others, but sometimes you need something else...Something comfy, something that brings you back to your roots, something that brings an instant smile to your face.

My father was born in Tunisia so I grew up with the exotic flavors of orange blossom & rose waters, dates, harissa, merguez & couscous...So naturally, when I started cooking I incorporated all sorts of herbs & spices into my dishes.

Now that I'm used to soak, ferment, infuse & (slow) cook nutrient-dense foods I feel the need to reincorporate these flavors of my childhood. I love stews for example, because everything is always cooked to perfection: meat is tender, flavors are fully developed...A few days ago, I made a Moroccan tagine (which is technically a stew) for the first time: grass fed lamb, onions, prunes, cinnamon & almonds. At first I was worried that the cinnamon would be too sweet & overpowering but not at all. It tasted different than what I was used to and my taste buds were nicely surprised. I also felt like I went somewhat back in time since I know that combinations of meat/poultry/fish, vegetables, fruits (fresh or dried), nuts & spices/herbs were used in medieval cooking ;).

Candles & Bowls

I really enjoy working with clay. Besides its relaxing effect and sensuous touch, it seems to put me in a meditative state. I feel like a kid again; the world can stop turning, I'm happy.


I've been making a few Tribal Candles lately for a customer and figured that I also would like to offer the clay containers, without any wax. Just the plain, minimalistic clay bowls. I call them Paleo Bowls because, like the Tribal Candles, they spiritually reconnect me with the Past & the Ancestors.


I'm also working on scented candles. I won't be using essential oils (that's not my cup of tea nor my area of expertise) nor fragrance oils (I dislike anything unnatural). So I will be experimenting with herbs and resins. I also found naturally scented butters (with botanicals and/or essential oils) that I first need to test for candle making. I know people like scents. I also like scented things from time to time, as long as the scent is natural and not overpowering. We are already exposed daily to so many chemicals and synthetic scents, that I truly enjoy the smell of nothing!

Pre-Spring Harvest

I know it's not quite Spring yet but it surely starts to look like Spring around here. Since the Gods of Rain have been generous with us lately, the ground is getting covered with a wild cloak of green. Nasturtiums and oxalis are to be found almost everywhere along with wild fennel and huge mustard leaves. Even trees of the prunus family (cherries, apples, peaches...) are starting to bloom.

As an apartment gardener, I grow what does best in my containers: mostly greens and herbs. I also grow a few roots vegetables and berries. And I just harvested my first spinach leaves as shown on the picture. I tried growing heirloom varieties of spinach but I had bad luck. This time I tried an new (hybrid) variety called Bordeaux Red Stem and I had no problem at all. The leaves have an arrowhead shape and a red stem. They grew to a pretty decent size but I still have to taste them ;).

Now that the days are getting longer and the sun is returning, I will have to plan for more gardening. I've already sown seeds for a beautiful red stemmed dandelion and ordered some bare root 'Mara des Bois' strawberry plants. This variety is a french heirloom which is basically an improved wild strawberry (in terms of size). But since it's hard to find here in the US, I suspect that they played with strawberry genes a little so that they could recreate this variety (the website doesn't provide clear explanations as to the origin of their Mara strawberries).

Anyway, sometimes heirlooms get lost in time (which is a pity and a shame) and there is a need to re-create them...But does that technically make them hybrids? I try to go with heirloom seeds as much as I can because the taste & appearance of a heirloom edible plant is unbeatable. I'm sure the nutritional content is also superior to modern varieties. And I enjoy the whole process of watching the plant grow...Gardening can really teach you a few things about life!

My Latest Creation / Ma Dernière Création

As I mentioned in my previous post, I've been doing a little bit of sewing lately. For this scarf, I got inspired by a Japanese sewing book. I used a white vintage lace I've had for many years (without knowing what to do with it), a green scalloped lace and some sheer peach fabric (polyester maybe) that I have left from the costumes I made for Tales from Beyond (Nex's Diner part) a few years ago.
I'm quite pleased with the result, which I find very poetic. I made this scarf for myself but I plan on making other ones in a similar style soon...

Comme j'ai déjà mentionné dans mon précédent billet, je me suis remise à la couture. Pour cette charpe, je me suis inspirée d'un livre de couture Japonais. J'ai utilisé une vieille dentelle blanche que j'avais depuis des années (sans avoir quoi en faire), une dentelle verte plus moderne et un tissu semi-transparent couleur pêche (du polyester je suppose) qui me restait des costumes que j'ai fait il y a quelques années pour Tales from Beyond (la partie Nex's Diner).
Je suis assez satisfaite du résultat que je trouve très poétique. J'ai fait cette écharpe pour moi mais je pense en faire d'autres dans un style similaire très bientôt...

This Handmade Life...

Lately my artistic self (which I have neglected for a few years now) has been wanting to express itself. I've always been the artist of the family: painting, drawing, writing poetry and novels, sewing, knitting...
It was a time when herbalism, health & cooking (which I also love) were secondary. Over the years, they've taken the first place and I had to put my needles & paintbrushes aside.
But I've had enough! I feel like my imagination (and my inner world) has been taken over by everyday life & chores. And I want it back!
I have tons of fabrics and yarns waiting to be used...And I just ordered a couple Japanese sewing books (with very cute clothing patterns) so that I can redo my wardrobe using my stock of fabrics (and who knows, if I make something nice enough for me maybe I can offer to make it for somebody else?) ;).
I also started to knit a short sleeve sweater using a couple knitting looms and some old acrylic yarns with a mohair feel (I'm not a big fan of acrylic but these were nice looking yarns and I've had them for several years now without knowing what to do with them). I wasn't sure I'd have enough yarn for a long sleeve sweater and I'm also new at loom knitting...But so far, my little project is looking good ;).
I haven't forgotten about my book project but the original idea is evolving. I want it to be truly me and something I can be proud of. So if it means taking more time that I originally thought I needed, so be it...

Alchemille's Garden - February 2010 Newsletter

Dear Friends,

Spring is approaching slowly but surely and we are already celebrating its arrival at Alchemille's Garden!

*TEA SELECTION OF THE MONTH*: LOVE POTION

To celebrate Love, not only at Valentine's Day but all year long!

The Love Potion is a blend of pesticide-free rose petals, pesticide-free jasmine blossoms, organic lavender & organic cinnamon.

For the new season, I also recommend the following teas:

1. Madame Butterfly: a blend of white tea with lilac, pesticide-free rose petals & pesticide-free jasmine blossoms.
2. Morning by the Countryside: 100% organic, caffeine free and hand blended with organic lemon thyme, organic spearmint, organic sweet marjoram, organic basil and organic rosehips (And a personal favorite that deserves to be better known!)
3. Cottage Fairy Blend: organic spearmint, organic sweet marjoram, organic lemon verbena and pesticide-free rose petals.

All these teas (and more) can be found here: http://www.etsy.com/shop/Alchemille?section_id=5096792

*FAIRY BEAUTY & SPRING BODYCARE*:

1. Calendula Spring Balm: a natural lip balm that protects and moisturizes your lips. The Spring balm is herbally infused with calendula, which is one of the most gentle & healing herbs an herbalist can have ;).
2. The Dryad Cream: inspired by the Dryads, which are tree nymphs/female tree spirits in the Greek Mythology. Handmade with organic sweet almond oil, plum kernel oil, wildcrafted mango butter, unrefined beeswax, organic aloe vera gel & vitamin E (a natural antioxidant & preservative). This cream has a natural almondy scent that I love!
3. Spring Fairy Facial Elixir: this wonderful facial oil contains sunflower oil, camellia oil, organic rosehip seed oil, plum kernel oil and a touch of vitamin E (natural preservative and antioxidant).

For more details & health benefits, go to: http://www.etsy.com/shop/Alchemille?section_id=5101995

*THE SPRING TEA SUBSCRIPTION IS NOW AVAILABLE* and covers the months of April, May & June.

It includes the following teas:

1. April: French Riviera (rooibos, rose petals, lavender, rosehips & calendula)
2. May: Timeless Tea (white tea, rose petals & lavender)
3. June: Tisane de Provence (thyme, rosemary, lavender & lemon balm)

I offer seasonal tea subscriptions so that you, fellow tea afficionado, can enjoy each month a different tea, a different taste and a different experience. These tea subscriptions also make a nice gift.

“ONE SEASON OF TEA” is a seasonal subscription that allows you to receive 3 months worth of freshly blended natural/organic tea (3 2oz glass jars w/reusable organic cotton muslin bags).
The first shipment will take place during the first month of the chosen season.
Feel free to contact me if you have any question or if you are interested in a yearly subscription.
NOTE THAT I ONLY USE ORGANIC, PESTICIDE FREE & ETHICALLY WILDCRAFTED HERBS & TEAS.

The Winter Tea Subscription is still available (January, February, March).

For more info about the Tea Subscriptions, go to: http://www.etsy.com/shop/Alchemille?section_id=5038245

Last but not least, I now offer textile/knit jewelry items, made upon request/special order only.

Here's my first necklace: WILD PLUM

http://www.etsy.com/shop/Alchemille?section_id=5104775

Herbal Blessings,

Alchemille

Agave syrup: the good, the bad & the ugly

Like a lot of people I've been attracted to agave syrup because it's a natural and low GI sweetener. I've always found it a little too sweet and when I tasted it pure, it left a weird sensation in the back of my throat (a little like the tingling/burning sensation you get when having pure honey with a sore or irritated throat)...But I used it nonetheless, for baked goods mostly.

Then I learned that it wasn't liver friendly and with my history of hypoglycemia (and sensitive liver), I stopped using it right away.

Now I know that agave syrup is not raw (but highly refined), not natural, not traditional and...not even healthy! Just another sketchy "healthy" sweetener on the market...

http://www.foodrenegade.com/agave-nectar-good-or-bad/

New Year's Resolutions for 2010

A few dreams to realize and a few things to improve:

1. Write and self-publish my book (which includes translations, illustrations and more), hopefully within the year
2. Start exercising more regularly (may need to find a suitable routine)
3. Continue to cook nourishing foods & make herbal medicine (while spending a little less time in the kitchen)
   
4. Continue to explore the wonderful world of fermented foods & beverages
5. Start meditating again to find balance, soothe my nerves & be less grouchy
   
6. Use my time more wisely
7. Be more organized
8. Be more positive & joyful
   
9. Let my inner child out & be true to myself
10. Be more creative
11. Learn more about the energetics of foods & herbs
12. Watch less TV and start reading my 500+ books
13. Stop buying books (unless absolutely necessary)
14. Start sewing & knitting more
15. Start painting & drawing again
16. Make more time to take care of myself...Naturally!
17. Make my little kitchen garden thrive
18. Be a little bit less introspective
19. Be more loving
20. Find my dream home with a garden and/or woods nearby
21. Work more deeply with Nature & the Spirit Worlds
22. Indulge very reasonably (not everyday) with homemade, natural & sugar free sweets (using very low amounts of dried fruits, honey, dark maple syrup, date molasses, coconut sugar/syrup or boiled cider)
23. Continue to make homemade chocolates ;)
24. Continue living simply, honestly, naturally and a bit more thrifty & frugally
25. Simply live & be!...
    

Homemade Chocolate: Yes You Can...

Why buy commercial chocolate made from cocoa beans loaded with lead, lots of sugar (which is most likely refined, even worse), milk powder (a source of MSG) and soy lecithin (as the name says, made from soy)? Sometimes they also add "natural flavors", which we all know are far from natural. And to add insult to injury, the natural & beneficial cocoa butter is often replaced with a lower class fat, if not a hydrogenated one (which will clog your arteries).

After reading this, do you still want to eat store-bought chocolate?

Since I cook & take control of what I eat, I also take control of my treats and will make my own chocolate. It's really not as hard at it seems. You basically need raw cocoa powder, some good fat (like coconut oil) and a wee bit of natural sweetener (because cocoa powder is quite bitter). You can also add flavors like vanilla extract or spices like cinnamon, depending on your personal taste.

This first recipe is for making carob chips. Just use cocoa powder instead of the carob. Since you need to make a solid piece of chocolate first, you can choose to break it into pieces or not. Note that there are only 4 ingredients involved, can't beat that!

This 2nd recipe is with cocoa powder, and uses Rapadura as a sweetener (vs agave syrup for the first one). I think the Rapadura can easily be replace with coconut sugar (lower GI). The recipe has 5 ingredients which include a pinch of salt (which you can probably omit).

As I said earlier, making chocolate is really not that hard. Then you can also make chocolate fudge and truffles.

You can find plenty of inspiration, recipes & ideas just by browsing the web...Enjoy your chocolates ;)!

Happy New Year from Alchemille's Garden

Madame Alchemille wishes you a happy, healthy & prosperous year 2010!

To celebrate the New Year, Alchemille’s Garden items will be on sale on January 1^st & January 2^nd 2010.

I will be offering -25% off everything in my shop : artisan teas, natural & organic skin/body care as well as handmade accessories

(Discount will be refunded through paypal ~ Coupons aren’t accepted during sales)

…

Spring items will make their appearance in the shop by the beginning of February.

Also don’t miss the limited edition tea “St Amour” for Valentine’s Day!

Bright Blessings,

Alchemille

Alchemille's Garden: http://alchemille.etsy.com

Sunflower Oil Mouthwash to Detoxify the Body

I found this technique in "Moon Time ~ The Art of Harmony with Nature and Lunar Cycles" by Johanna Paungger and Thomas Poppe.

"And old and effective method for the detoxification and strengthening of the whole body and at the same time decontaminating the teeth...This is how it works:

• In the morning on an empty stomach and before you brush your teeth, take a soup-spoon of pure cold-pressed sunflower oil...
• Slurp the oil, loud and vulgarly, like an old knight in the middle ages. This slurping fulfils an important function: it helps the entire body and all its internal organs to receive exact information, via the nerves of the taste buds and the brain, concerning what has just entered the body...When the body receives the information "sunflower oil" it knows that a substance has entered it on to which it can "load" everything that is undesirable, particularly everything that has negative radiations.
• The important thing now is to keep the oil in the mouth without swallowing any! Suck the oil through the teeth and cavities of the mouth, let it roll and slide, push it through the gaps between your teeth, slowly, casually almost, so as not to arouse too strong of a flow of saliva. Do that for about 15 minutes. (If you feel an irresistible urge to swallow before the time is up, make sure you spit the oil first.)
• After a quarter of an hour spit the oil into a wash basin and rinse both your mouth and the basin thoroughly. The oil has been transformed into a poison-laden substance: where it falls no grass will grow. Do not be surprised at the color of the oil: it has now turned white.
• The most favorable time for such a cure: when the moon is waning and for a period of at least eight, preferably fourteen days."

Secondary Edible Parts of Vegetables

It's important to eat a wide variety of foods and these secondary vegetable parts can be a nice way to do so (especially if you grow your own vegetables). I am myself very fond of beet greens, broccoli greens, parsley roots and fennel roots (great in soups & stews) ;).

http://aggie-horticulture.tamu.edu/extension/newsletters/hortupdate/may05/SecVeget.html

New Book Project

I've been wanting to write a book since my teenage years.
As I got older the project evolved and so did my inspirations for this hypothetical book.
I had completely forgotten about it until a couple days ago, after talking to a friend of mine.
The Muse has returned!

I can't say too much about my book project besides that it will be a children's book and most likely bilingual french-english. I will illustrate it myself (something I'm looking forward to) and I plan on publishing the book myself too.

I'm fully aware that such a project will require time and patience. That there will be days when I'll be inspired and others that I won't. That there will times of frustration too. But overall I think it'll be fun and rewarding!

Wish me luck ;)!

124 Ways Sugar Ruins Your Health by Nancy Appleton

http://www.rawfoodinfo.com/articles/art_124wayssugarruinshealt.html

New Cookbooks

I recently received the following books:

• "Delicious ~ Gluten free baking with buckwheat flour" by Michelle Brewster

As the title mentions, all the recipes are made with buckwheat flour, which is a sticky/starchy flour which doesn't require added gums, starches or binders. I tried a small version of the "multi seed" bread (I replaced the egg with flax meal & water), it was very good. A little sweet for my taste buds, so I'll add less sweetener next time (I used date molasses, half the amount needed in the recipe).

• "Flying Apron's Gluten Free & Vegan Baking Book" by Jennifer Katzinger

I haven't tried any recipe yet but they look very tempting. I was glad to read that chickpea flour can be replaced by chestnut flour (I'm not pro-legume flours because of the phytates they contain. Most of these flours are made from non pre-soaked legumes (and of course they are uncooked) which makes them very hard to digest). There is a mini bread section and only half of the breads are yeast free.

• "C'est pas de la tarte" by Fannie Denault

I don't think this book has been translated to English but it's a little gem for alternative cooking. All the pie crusts (sweet and savory) are made of "unusual" ingredients (gluten free or not, but the recipes can be adapted) such as polenta, popcorn, shredded cabbage, agar flakes, sesame seeds...etc. I find this little book very inspiring. Who needs flour anyway? ;)

I also pre-ordered the 2 following books:

• "The Allergen-Free Baker's Handbook ~ How to bake without gluten, wheat, dairy, eggs, soy, peanuts, tree nuts and sesame" by Cybele Pascal (it will be released by the end of December)
• "Allergy-Free Desserts ~ Gluten-free, dairy-free, egg-free, soy-free, and nut-free delights" by Elizabeth Gordon (it will be released in February)

I know it may seem like I bake a lot but it's quite the contrary. I don't bake much and usually prefer using nut flours instead of GF grain flour. I also use little to no sweetener (I'd much prefer to use fruits instead ~ something I need to research more about), no eggs and no yeast (I'm also not a big fan of leavening agents (baking powder & soda) so if I can skip them...).

Eating Wildness by Stephen Buhner

"One of our greatest fears is to eat the wildness of the world.

Our mothers intuitively understood something essential: the green is poisonous to civilization. If we eat the wild, it begins to work inside us, altering us, changing us.

Soon, if we eat too much, we will no longer fit the suit that has been made for us. Our hair will begin to grow long and ragged. Our gait and how we hold our body will change. A wild light begins to gleam in our eyes. Our words start to sound strange, nonlinear, emotional. Unpractical. Poetic.

Once we have tasted this wildness, we begin to hunger for a food long denied us, and the more we eat of it the more we will awaken. It is no wonder that we are taught to close off our senses to Nature. Through these channels, the green paws of Nature enter into us, climb over us, search within us, find all our hiding places, burst us open, and blind the intellectual eye with hanging tendrils of green.

The terror is an illusion, of course. For most of our million years on this planet human beings have daily eaten the wild. It's just that the linear mind knows what will happen if you eat it now."

-Steven Buhner

Alchemille's Garden is now on Facebook

Here's the link: Alchemille's Garden

Does the Vaccine Matter?

http://www.theatlantic.com/doc/200911/brownlee-h1n1

Egg Free Almond Flour Bread

A simple adaptation of Elana's Simple Bread recipe:

1. I replaced the 3 eggs with 1/2 banana (thoroughly mashed), 3 tbsp unsweetened applesauce and 1 tbsp flax meal + 3 tbsp water. Stir the mixture and let it thicken a few minutes.
2. Instead of 1/2 tsp baking soda and 1/2 tsp apple cider vinegar, I used 1 tsp gluten free baking powder and 1 tsp ACV. Egg free baking requires a little bit more leavening.

Other than that, the recipe is the same. I just used less sweetener (1 tsp grade B maple syrup vs 1 tbsp agave nectar) and baked the bread a few extra minutes (it all depends on how moist the batter is).

The result is a tasty bread, not too sweet (the banana flavor isn't too strong either), and a loaf that holds well even when slicing (I guess I'm getting better at replacing eggs).

You could use just flax meal if you wanted too. I know flax is good for you because it contains omega 3s and blah blah blah, but it also lowers the body's estrogen level. This may be beneficial for some women but not for others. Plus I already have my omega 3s covered with cod liver...

I am considering camelina seeds as a replacement for flax seeds. Camelina (also called wild or false flax) belongs to the brassica/cabbage/mustard family and has been used much longer than flax (the Celts were using camelina as part of their diet). But it has a higher omega 3 ratio and its oil is more stable than flax's. As for flax, the seeds also become mucilaginous with water but I haven't found any information about phytoestrogens in camelina seeds. The only thing is that the oil is already not widely available, and the seeds are even harder to find.

Homemade Gluten Free Sourdough Bread & Baked Goods - Yes You Can!

I've been on a gluten free (leaning more towards the SCD and paleo diets nowadays) diet for years now. And bread is something I have given up for a long time, except for the occasional crepes, pancakes or flat breads and nut/seed flour based breads that I enjoy because they are filling and nutritious.

Commercial gluten free bread are horrible concoctions straight from a mad scientist's lab. They are expensive and let's face it: replace gluten by loads of starches and gums isn't a healthy solution. Carbs and starches are sugars that your body will store, not burn. I checked several recipes for breadmaking which are also strange concoctions of a myriad of ingredients that in the end give you some kind of dense, starchy, sponge-like brick that I wouldn't dare calling bread! Baking without yeast and eggs can be challenging too.

I was looking for something else: something healthy, nutritious, easily digestible, easy to prepare with few ingredients and most importantly, something properly prepared.

Even though I've cut grains almost entirely from my diet, I always soak them. I've also recently discovered the benefits of lacto-fermentation and now ferment almost anything: juices, teas, pancakes, vegetables...etc. I got used to the sour taste which I now crave (your body knows best what's right for you, you just have to listen).

Most people think that soaking grains & legumes is time consuming and useless. Wrong! This process is absolutely necessary to remove the phytates/anti-nutrients, allow proper cooking and proper digestibility so that your body can fully absorb and use the nutrients in food. Using grains that haven't been sprouted, soaked or fermented will lead to vitamin and mineral deficiencies, tooth demineralization/enamel loss (which I have experienced), digestive problems and a whole lot of other health problems...

Anyway, I was on a quest to find a way to make natural, fermented/sourdough-like gluten free bread. And I found it! Shanon Kane, who has been suffering from food allergies and digestive disorders, has developed recipes to make gluten free sourdough bread. These recipes are free of gluten, dairy, eggs, yeast, corn, soy and gums. She uses water kefir to boost the fermentation of her sourdough starters, but if you are not dairy sensitive you can use whey, yogurt, kefir or cultured buttermilk as well.

Shannon offers an e-book which you can use to make your own gluten-free sourdough breads, muffins, pancakes and pizza, and contains "extensive and detailed directions to help you get started making your own gluten free starters. It also includes 10 delicious recipes plus a section on pancakes and interesting variations." She also has a few blogs, including the Art of Gluten-Free Sourdough Baking in which she gives a few recipes and explanations regarding sourdough fermentation, applying the principles of Weston A. Price to a gluten free diet.

Quinoa - The Golden Grain

Who hasn't heard of quinoa (Chenopodium quinoa) ? This little grain (which is in fact a grass from the chenopod family ~ like spinach and beets) has become increasingly popular these last few years, and is a blessing for people on a gluten free diet. But behind this little wonder of Nature that people can now enjoy worldwide, there is a sad and not-so-glorious story.

I just saw a very interesting documentary about quinoa and peasants of the Bolivian Altiplano. Quinoa has been a staple food in Bolivia for a very long time but with the increasing demand for the little grain and its proportionally increasing price, the poor folks of Bolivia can't afford eating quinoa anymore...They say even store bought pasta is cheaper, isn't it outrageous?

There's more to the story. Quinoa, it seems, has done a lot of good to the indian peasants of the Altiplano: they've become rich (and richer with higher prices on the market) and they've finally earned some respect! But here's the drawback: agriculture in the Altiplano isn't an easy thing - the land is almost barren and peasants already have a hard time feeding themselves & their families. Yet year after year, there's less and less quinoa being harvested in the Altiplano; the land they cherish is becoming "tired" as they say...And they start worrying and acknowledging that in a near future they won't be able to grow the golden grain anymore.

These people have been working hard to feed the world while they are already currently struggling to feed themselves.

Quinoa is a grain that doesn't have to many requirements, so that the home gardener can grow it too. There are a few seed suppliers selling quinoa seeds. If you can't find quinoa seeds (though I'm sure you can grow them from the boxes you find in your grocery store), there are other chenopods that produce similar edible grains (and greens) that you can grow, like Huauzontle (Chenopodium berlandieri) and the Giant Goosefoot (Chenopodium gigantium).

I believe that the agriculture of the future will be local. It has to be. If the best agricultural and environmentally friendly techniques were used worldwide, there would be enough to grow & eat (without depleting the soil: the ecology of the soil is very important) for everybody. This the 21st century and people are still starving...How come? There's enough money, knowledge and resources. Money is wasted, knowledge is hidden and resources have a price. It's always about money and the power to deprive & control poor countries which, with a little help and good will, could thrive! But that's another story...

I've just sown a few quinoa seeds this morning, I hope to be able to see the plants grow...And harvest my own seeds (even if just a few). I also hope that the peasants from the Altiplano will manage to grow enough quinoa to feed themselves first, before the rest of the world!

Unexplained Infertility / How the foods you eat are keeping you from getting pregnant

http://nourishedkitchen.com/unexplained-infertility/

Alchemille's October Newsletter

Dear Friends,

I hope this newsletter finds you well.

I know I have been pretty silent lately, doing a lot of thinking and working on new ideas and projects.

So, What's New?

Well, since my Wise Woman Exfoliating Glove has become a popular item lately, I offer another "fancier" looking glove: the Rosette Exfoliating Glove. I knit both of these upon request and you can choose the fiber you want me to use: jute, Himalayan nettle or Himalayan hemp. For each glove, I provide instructions for use & care (see more under listings).

http://www.etsy.com/shop.php?user_id=36753&section_id=5101995

Halloween is approaching, so I listed my seasonal Samhain/All Hallows Tea: 100% organic and freshly blended with black tea, rooibos, orange peel, cinnamon, ginger, cloves and rosehips. This tea is only available until November 2nd.

http://www.etsy.com/shop.php?user_id=36753&section_id=5096792

I now also offer Seasonal Tea Subscriptions, called "ONE SEASON OF TEA". The current Fall offering (October to December) includes: 1 Thé du Matin (Moning Tea), 1 L'Orangerie and 1 Thé à l'églantine (Rosehip Tea)

>October: “Thé du Matin”/ Morning tea (organic green tea, organic rosemary, organic orange peel, organic rosehips, organic cinnamon and organic cloves) CONTAINS SOME CAFFEINE. AVOID DURING PREGNANCY.

>November: L'Orangerie (organic black tea, organic rooibos, organic orange peel, organic cacao nibs and organic cinnamon) CONTAINS SOME CAFFEINE. USE SPARINGLY DURING PREGNANCY.

>December: "Thé à l'églantine" / Rosehip tea (organic black tea, organic rosehips, pesticide free rose petals and organic cloves) CONTAINS CAFFEINE. USE SPARINGLY DURING PREGNANCY.

For more details regarding the subscription, see listing:

http://www.etsy.com/view_listing.php?listing_id=32346531

>Note that the 3 teas above are also listed individually.

Madame Alchemille also recommends:

-Thé d'Automne (Autumn Tea), a blend of organic rooibos, organic cinnamon, organic dried apples, organic anise seeds, coriander seeds, organic rosemary and organic peppermint.

-Zen Coffee, a 100% organic blend of roasted chicory roots, cacao nibs, cinnamon chips & cloves.

-Journey to Middle-Earth, a 100% organic blend of green & red rooibos, cinnamon chips, peppermint, anise seeds and rosemary.

http://www.etsy.com/shop.php?user_id=36753&section_id=5096792

-Vitamin C Tea, 100% organic blend of hibiscus, rosehips, dandelion leaves and strawberry leaves.

http://www.etsy.com/shop.php?user_id=36753&section_id=5054725

AND

Autumnal beauty care items such as Autumn Cinnamon Wise Woman Lip Balm, Woodland Fairy & Autumn Fairy Facial Elixirs, La Campagne & Magic Pumpkin Face Masks, Autumn Faery Beauty Pack...

http://www.etsy.com/shop.php?user_id=36753&section_id=5101995

What am I currently working on:

-Sets of handmade, natural, biodegradable runes (with instructions) to allow you to do your own readings/divination at home or with friends

-Seasonal druidic creams and matching oils (both herbally infused) inspired by the Druid's Herbal.

Herbally Yours,

Alchemille

More Recommended Cookbooks

A few weeks I posted a long list of recommended cookbooks for special diets (gluten free, SCD, paleo...etc). I'd like to add a few more books to this list ;).

*GLUTEN FREE SECTION*

• "Gluten Free Mediterranean" by Sanaa
• "Gluten-Free Italian ~ Over 150 Irresistible Recipes without Wheat - from Crostini to Tiramisu" by Jacqueline Mallorca
  

*GRAIN FREE/ SCD-GAPS / PALEO SECTION*

• "Specific Carbohydrate Diet ~ Southern Style" by Jan Locker (with almond flour)
  
• "Cooking to Heal ~ Nutrition & Cooking Class" (DVD + Booklet) by Julie Matthews
• "A Primitive Diet" by Beverley Southam
• "Totally Flour-Free Baking" by Dinah Alison (with almond flour)
  

*INTERESTING, USEFUL AND INSPIRATIONAL BOOKS*

• "The Allergy-Free Cookbook ~ How to avoid the 8 major food allergens and eat happily ever after" by Eileen Rhude Yoder
• "The Allergy Exclusion Diet ~ The 28-day plan to solve your food intolerances" by Jill Carter & Alison Edwards
• "Recipes for IBS ~ Great tasting recipes and tips customized for your symptoms" by Ashley Koff
• "Food Energetics ~ The Spiritual, Emotional, and Nutritional Power of What We Eat" by Steve Gagné
  

Coconut and Chestnut Puddings (Gluten Free, Grain Free, Paleo Friendly)

I enjoy these for breakfast or as a quick dessert...

Coconut Pudding
I've modified my "cream of coconut" recipe slightly and I like this newer version better ;).
Ingredients:

• 1 cup lite coconut milk (I use Trader Joe's lite coconut milk because it's the only coconut milk I can find without thickeners, preservatives or other unwanted ingredients. But you can use half full fat coconut milk and half water instead)
• 4 tbsp coconut flour
• Coconut sugar (optional)
  

Pour liquid in a small saucepan and set on medium heat. Whisk in the coconut flour until there are not lumps left. Let the liquid thicken (it only takes a few minutes) until it reaches desired consistency. Add your sweetener (optional) and stir well.
Pour your Coconut Pudding in a bowl and enjoy as it is or add some toppings of your choice (fruits, berries, nuts, chocolate chips...).

Chestnut Pudding (my personal favorite)
Ingredients:

• 1 cup homemade almond milk or raw milk (you can dilute the milk with water if necessary)
• 4-6 tbsp chestnut flour (depending on the flour)
  
• Maple syrup (more than optional since chestnut flour is naturally sweet)

Proceed as for the above recipe.
I like to serve this Chestnut Pudding with a sliced apple, a few raisins and some sliced almonds. Enjoy!
For a chocolate pudding, just melt some chocolate chips with the milk before adding the chestnut flour ;).

How Breathing & Prana affect Our Body

This is taken from "The Seasonal Detox Diet ~ Remedies from the Ancient Cookfire" by Carrie l'Esperance

"...With every breath we take, etheric energy is also taken in. This etheric energy is what the yogis call prana, which means "etheric". Prana has two polarities - positive and negative - and our bodies make use of both energies. Through the right nostril we inhale positive prana, through the left nostril we inhale negative prana. Both are needed for our well-being.

The right or positive current of prana is called the solar energy, and the left or negative current is called the lunar energy. The positive solar energy being drawn through the right nostril can be used for self-vitalization by placing a piece of cotton in your left nostril and breathing only through the right one for about one hour. During this time, center your thoughts upon the part of your body that needs rebuilding or rejuvenating. This breathing technique, coupled with focused thought, is very powerful - you will be surprised at what happens.

It is known that great natural healers breathe for greater periods of time through the right nostril; they are able to extract and utilize more solar energy this way and therefore do not exhaust themselves as readily.

It is good practice to make a habit of breathing though the right nostril when we eat. The solar current, the positive prana, speeds up the process of metabolism. Then we can extract most of the energy from the food we eat, so we eat less and are satisfied. On the other end, when undergoing a fast, block the right nostril and breathe more through the left. You will not become as hungry because your metabolism will slow down. In the East, all yogis practice this technique when they go on long fasts..."

Research reveals Medieval diet was more than meat and gruel

http://www.post-gazette.com/healthscience/20030217medieval0217p3.asp

The Flu Pandemic: 1918…1976…and Now. Are We Learning?

There's a lot of common sense in this article...

http://www.fitnessspotlight.com/2009/09/01/1918-flu-pandemic/

What Passes for Food In America

The sick, sad truth...
I can relate to her struggle to find natural & nourishing food outside of home.
http://www.cheeseslave.com/2009/08/28/what-passes-for-food-in-america/

ROSETTE EXFOLIATING GLOVE

Since my Wise Woman Exfoliating Glove has become a popular item lately, I decided to knit another glove with a fancier pattern. I'm glad I did because it turned out to be a pretty item (and useful too!).

I knit this Rosette Exfoliating Glove upon request (just like I do for the Wise Woman Glove) with the fiber of your choice: Himalayan wild nettle or Himalayan hemp (see details & health benefits under the listing).

Why Grains May Not Be Necessary for a Nourishing Diet

I agree with this post, grains are fillers.
I have noticed many times that I get hungry 1-2 hours after eating grains and have woken up in the middle of the night to have a snack because grains not only trigger hunger but hypoglycemia as well.
That's why I stay away from grains. I have no more than 1 serving a day and it's usually for breakfast.
I've also noticed that grains make me gain weight & body fat and they tend irritate my liver (since carbs convert to sugar).
I believe that grains are responsible (as well as gluten and oxalates) for the demineralization of my teeth, I have eaten so many whole grains/carbs throughout my life that weren't properly prepared.
Anyway, I surely feel much better without them...

http://www.nourishingdays.com/?p=2093

Spice Road EcoBeads

Here they are, as promised!

My Ecobeads are all handmade, one by one, which gives them that rustic look. They have a wonderful natural spicy scent which comes from the ingredients I use in their making (I never add fragrance oils, perfumes oils or essential oils).

My Ecobeads always contain several of the following ingredients (which may vary according to "recipe"):

-Organic/ethically wildcrafted/pesticide free herbs, spices, leaves, stems, roots, barks, flowers and/or seeds

-Organic flour, gums and/or resins (used as binder)

-Floral waters/hydrosols (food or cosmetic grade), organic tea/herbal infusions, wine and/or spring water

-Homemade scented/herbal tinctures.

My Ecobeads are all natural, hypo-allergenic, eco-friendly and biodegradable ;).

Gluten Sensitivity

Just because you don’t have celiac disease, doesn’t mean you are free of problems with gluten

http://www.theepochtimes.com/n2/content/view/20983/

Petite Jupe Féerique / Little Flower Fairy Skirt

Today I was in the mood for sewing, which I haven't done for some time now. I have lots of fabrics waiting to be taken care of, some of them dating back to collections I designed a few years ago.

Anyway, I decided to pick that fairy-like printed cotton fabric that a bought a few months ago at my local fabric shop. I only got 1 yard since I didn't have a project in mind when I purchased it...It's incredible what you can do with only 1 yard!

I decided to sew a simple knee high skirt. I've always been told when I was still a student at the fashion school that you need to choose simple shapes for fancy/printed fabrics but you can make fancier shapes with more plain fabrics...So I followed the advice.

And here's my skirt:
And a zoom on the fabric:The light wasn't good enough to capture the colors/details properly and the picture doesn't do my pretty little skirt justice, so I'll describe the print the best I can. It's a floral/leafy pattern printed in an ink/watercolor-like manner in Fall colors (shades of purple, olive green, rust, brown...) and the background of the fabric has an almond green color.

Alchemille's August Newsletter

Dear Friends,

I hope this newsletter finds you well and that you had a wonderful summertime.

Here the Lady of the Fall is already making her presence known and has inspired me to start listing autumnal goodies ;).

This month, Madame Alchemille recommends:

~Thé du Matin~

This blend is one of my favorites and my husband really likes it too ;).
Thé du Matin (Morning Tea in french) is a 100% organic blend of green tea, rosemary, orange peel, rosehips, cinnamon and cloves.

http://www.etsy.com/shop.php?user_id=36753&section_id=5096792

~Dryad Cream (NEW)~

This cream is inspired by the Dryads, which are tree nymphs/female tree spirits in the Greek Mythology.
It's handmade with:
-Organic sweet almond oil
-Plum kernel oil
-Wildcrafted mango butter
-Unrefined beeswax
-Organic aloe vera gel
-Vitamin E (a natural antioxidant & preservative)
This non-greasy cream can be used both on face & body and has a wonderful natural almondy scent with vanilla & caramel undertones.

http://www.etsy.com/shop.php?user_id=36753&section_id=5101995

~Vitamin C Tea (NEW)~

Vitamin C tea is a delicious blend of herbs naturally rich in vitamin C (as well as minerals).
Vitamin C is known to be a powerful antioxidant, to strengthen the immune system and the body's ability to ward off infections, to improve circulation and the absorption of iron.

My Vitamin C tea is a 100% organic blend of hibiscus, rosehips, dandelion leaves and strawberry leaves.
http://www.etsy.com/shop.php?user_id=36753&section_id=5054725

~Four Season Skin Elixir~

My Four Season Skin Elixir is a silky and moisturizing oil that leaves the skin smooth but not greasy.
This oil can be used from head to toe as: facial oil, body oil, (pre)conditioning hair oil, treatment for dry hands and/or feet...Even as massage oil.
Four Season Skin Elixir is a blend of organic sunflower oil, plum kernel oil, organic sweet almond oil, shea nut oil and vitamin E.
I recommend this oil for normal to dry and mature skin types.

http://www.etsy.com/shop.php?user_id=36753&section_id=5101995

For more details, see individual listings.

>>>COMING SOON<<<

I expect to be listing my Spice Road Ecobeads in a few days from now.

They are handmade with a rustic look and made of herbs, resins & spices...

And other wonderful handmade, healing and always natural goodies ;)!

You probably noticed that my unusual silence lately for many reasons...One of which being that my computer broke and I had to get a new one! But you know me and the mad artist that I am always has new ideas and projects.

Lately, after watching an outdoor play, I have come to realize that I miss art (or should I say arts)!

I was born an artist, my world filled with princesses, fairies and other imaginary creatures that I used to draw or play with in my adventures... and art is what I studied as a teenager in France.

It is important to me to cultivate my inner world and keep my imagination alive.

This will result in creations that I will be able to share with you ;).

I will need to start drawing, painting, writing, sewing, knitting, doing calligraphy...etc again and might be a little rusty at first but I'm sure it'll come back to me...You never forget what you've learned!

Expect to see art dolls made of fabrics, illustrations, cards, poetry or shorts stories (in french and/or english) in a near future.

I want Alchemille's Garden to be a place where everybody feels good, at ease, whole and happy...And no matter how serious we may be, we're all children at heart!

Brightest Blessings,

Alchemille

Vitamin C Tea

Vitamin C tea is a delicious blend of herbs naturally rich in vitamin C (as well as minerals).

Vitamin C is known to be a powerful antioxidant, to strengthen the immune system and the body's ability to ward off infections, to improve circulation and the absorption of iron.

My Vitamin C tea is a 100% organic blend of hibiscus, rosehips, dandelion leaves and strawberry leaves.

Baby loaf pans

If like myself, you follow Elana's Pantry and bake her nut flour based breads, you know that a special baking pan may be required since Elana's loaves are about half the size of a regular loaf of bread.

I chose to stay away from aluminium and non-stick/Teflon pans for health reasons:

• Aluminium is linked to Alzheimer's Disease and Breast Cancer (aluminium is an ingredient commonly found in commercial deodorants)
• If you cook with non-stick/Teflon cookware, you can be sure that Teflon particles will be found in your bloodstream and...they don't go away! (From personal experience, non-stick pans don't clean better/more easily than cast iron pans...It's an urban legend).

So when it comes to baking, I prefer using glass, clay and ceramic pans.

Here are some items you might consider for your baking needs:

• Luminarc has a 6.5"x4" baby loaf pan with lid (an item not available everywhere)
• "Bake N Store" from Anchor Hocking (I've been using this pan for a while and am very satisfied about it. I usually add 5-10 extra minutes to the recommended baking time.)
• Emerson Creek Pottery offers small ceramic loaf pans that are non-toxic & lead free
• Ebay also has some good deals for new or used pans. I searched for "mini loaf pan" and found quite a few from 3" to 6" long pans. Prices vary and you can bid on some items.

Happy baking ;).

Recommended Cookbooks

A long due post, but like we say in french "better late than never!" (Mieux vaut tard que jamais).
The following is a list of my favorite gluten-free, grain-free, paleo-friendly, SCD/GAPS cookbooks. Some of them also contain dairy-free, egg-free and/or sugar free recipes as well.
Note that there are lots of gluten free cookbooks out there, not all of them are good or healthy.
I consider that replacing gluten grains/flours with starches and gums is like switching from one evil to another. Starches and gums are no good and certainly won't help you heal your gut/body.
When cooking gluten free, the best approach is to be open minded and to think outside the box.
If you're thinking about recreating your favorite donut recipe, then yes you'll need lots of gums & starches to obtain a similar yet passable result since it will feel and taste more like a sponge than a donut!
I hope this list will help you find your way through a new, healthy & healing way of cooking. Remember that recipes can always be adapted to suit your needs, even if they might require a little fine tuning.

Here are some of my favorites:

• "Gluten-free gourmet desserts and baked goods" by Valérie Cupillard (translated from the french)
• "Cooking with coconut flour" by Bruce Fife
• "Breaking the vicious cycle"by Elaine Gottschall
• "Gut and Psychology Syndrome" by Dr Natasha Campbell-McBride
• "Grain-free gourmet" by Jodi Lager & Jenny Lass
• "Everyday grain-free gourmet" by Jodi Lager & Jenny Lass
• "Recipes for the Specific Carbohydrate Diet" by Raman Prasad
• "Cooking for Celiacs, Colitis, Crohn's and IBS" by Sandra Ramacher
• "Eat well, feel well" by Kendall Conrad
• "The gluten-free almond flour cookbook" by Elana Amsterdam
• "The Spunky Coconut Cookbook" ~gluten free, casein free, sugar free~ by Kelly Brozyna
• "The IBS low-starch diet" by Carol Sinclair
• "Recipes for IBS" by Ashley Koff
• "Cooking to heal little tummies" by Jenna Roberts & Natalie Hagood
• "Lucy's Specific Carbohydrate Diet Cookbook" by Lucy Rosset
• "SCD with taste & tradition" by Rochel Weiss
• "Pesach - Anything's Possible!" ~Over 350 non-gebrochts, gluten-free & wheat-free recipes" by Tamar Ansh
• "The Bee Well Cookbook" ~Nourishing foods for sensitive people~ by Katie Whitmarsh
• "The wheat-free cook" ~Gluten-free recipes for everyone~ by Jacqueline Mallorca
• "Mother Necessity gluten free/casein free recipes) by Cristin Fergus
• "Gluten-free cookery" by Peter Thomson
• "The art of baking with rice flour" by Muriel L. Richter & Debe Nagy-Nero

French books:

• "Sans gluten naturellement" de Valérie Cupillard
• "Sans lait et sans oeufs" de Valérie Cupillard
• "Desserts et pains sans gluten" de Valérie Cupillard
• "Recettes gourmandes pour personnes sensibles" d' Eva Claire Pasquier
• "Recettes gourmandes pour une vie meilleure" ~sans lait, sans gluten, sans oeufs~ d'Eva Claire Pasquier
• "L'Atelier Bio" (contain some gluten free recipes, other recipes can be adapted)

Other interesting & inspirational books (not all gluten free but recipes can be adapted):

• "The Self Healing Cookbook" by Kristine Turner
• "Allergy Alert Cookbook" by Rosita Blanka Filipek
• "Nourishing Traditions" by Sally Fallon
• "Full Moon Feast" by Jessica Prentice
• "The Feel Good Food Guide" by Deborah Page Johnson
• "Laurel's Kitchen Caring" ~Recipes for everyday home caregiving~ by Laurel Robertson
• "Fabulous & Flourless" ~150 wheatless and dairy-free desserts~ by Mary Wachtel Mauksch
• "Vegetable desserts" ~Beyond carrot cake and pumpkin pie~ by Elisabeth Schafer & Jeannette L. Miller
• "Desserts with a difference" ~Carrot cake, fennel tart and other surprising & delicious vegetable desserts~ by Sally & Martin Stone
• "Cucina Ebraica" by Joyce Goldstein
• "Coconut Cuisine" by Jan London
• "The Birket Mills Buckwheat Cookbook"
• "Real food - what to eat and why" by Nina Planck
• "Primal Body - Primal Mind" by Nora T. Gedgaudas
• "Trick and Treat" ~How 'healthy eating' is making us ill~ by Bary Groves
• "Eat fat, lose fat" by Mary Enig & Sally Fallon
• "Nutrition and Physical Degeneration" by Weston A. Price
• "Nightshade free, pain free!" by Michael Fowler
• "Wild Fermentation" by Sandor Katz
• "Delia Smith's Frugal Food"
• "The nutrient-dense eating plan" by Douglas L. Margel
• "Ani's Raw Food Desserts" by Ani Phyo
• "Ani's Raw Food Kitchen" by Ani Phyo
• "Sproutman's Kitchen Garden Cookbook" by Steve Meyerowitz
• "L'Alimentation ou la 3e Medecine" du Dr Jean Seignalet
• "La Cuisine des Petits Chemins" d'Annie Pavlowitch
• "Petit Précis de Cuisine Elfique" de Laurence & Yannig Germain
  

There are 2-3 other books that I might consider adding to this list. I'll update it later...

Hope this helps ;).