Category Archive: gluten-free cookng

HAPPY NEW YEAR! a time for scheduling

HAPPY NEW YEARimg_0148sToday I finished scheduling the lists of what I really wanted to get done in 2017.   There are more things, but I knew there were too many to realistically get done.   I settled for a dozen in each category.   Then I spent the rest of the day putting together a kit for each item.

img_0149sThis is 12 pair of socks with the pattern and yarn in each.   The list is under “Construction” at the top

img_0150sThis is the fish quilt and the bear paw, both time consuming and needling many parts.

img_0151sThese boxes hold the other 10 quilts and the 1/2 of the sewing projects.    DH wanted to know how I managed to get 10 quilts in there, but the batting is not in there and that makes the difference.

I did not fair so well on the embroidery projects.  I have two projects with the designs copied onto a jump stick, but I still need to find the fabric I purchased for the one and I need to purchase 3 fat quarters for the other one.

img_0153sOver the past few days, I have been making these chia seed crackers.    So we’ve been enjoying munching these during the day.   Vary the vegetable and the seasonings for fun.

  • 2 cups chia seed
  • 1 large onion
  • 3-4 stalks celery
  • 2 carrots
  • 1/2 red pepper
  • 1/4 cup sundried tomatoes (I used shredded)
  • 3 med garlic cloves
  • 1/2 bunch parsley
  • braggs or soy sauce to taste
  • 1 cup water
  1. Mix all in blender or food processor.   Let set 8-12 hours the optionally you can add 1/2 cup soaked sunflower seeds which I don’t think I’ll add next time.   Spread thinly on the plastic trays or parchment paper in the dehydrator and start checking them after 10 hours.

  2. The original recipe that I took off from was from Lorraine Godsoe in the book Raw Inspiration by Lisa Montgomery.    There are several good cracker/bread type receipes in this ook


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Dreamweaver blocks

IMG_5014It is a bit warmer today, but I’m not going to complain as I remember too well, what the cold days feel like.   Instead after the produce harvest this morning, I spent some time in my studio which is a cooler basement area creating a few more blocks.

The harvest today was enough beets for lunch (I’ll be preserving some next week).   So lunch consisted of lemon over beets, green beans with onions, potatoes, and corn on the cob.   With this garden we are eating like kings.   I didn’t take photos today as you know what these foods look like.

I tried to braid the onions, but WOW, they have such thick stems, it was not a neat and easy job.   I need someone to teach me that trick.   But these will do for this year.

We also took a care package of some fresh produce to our daughter who lives locally and included some Swiss chard in it.

We even had a Siesta time.   The difference is in Mexico, the hottest part of the day is the middle, here we are far enough north, the hottest part is 5-6 PM.   So we don’t take it at the hottest part of the day.  Tomorrow is our special day and we may spend the afternoon in the studio or guest room as they are the coolest.  Lunch will be very similar to what we had today.  Supper is leftovers or a sandwich in the heat.  Otherwise it would be soup.

We pray a blessed Sabbath for each of you.

Sunday Market opens


I love it when the market opens and I can buy fresh foods that didn’t make it into my garden, which this year is many foods.   There are a number of these booths with foods, flowers, and handicrafts.


We purchased some apricots, cherries, asparagus, apples and lettuce.   It’s still early and there will be more items added weekly.   Since most of these farmers are not certified organic, but use organic practices, I try to remember to ask if the seed is coated.   Most commercial seeds are now coated with insecticides, so I try to find out about that.   If they don’t know, I go shopping at another booth.   Today, I only found two that knew their seeds were not coated.   One man was vehement about not using those coated seeds.    He said he farms the old way, with compost etc.   And he will not change his prices.   He says he knows the value.   And because he has great produce, I buy from him.


Market is at the bus/train station, so the city has made it a nice place to go.


I worked some on the quilt.   I was delighted the way the drumsticks turned out with the crinkled fabric.    I also found that I did not make enough of that fabric, so made the rest of what I’ll need.

Today I made the “no-egg” salad.  It was so good, we had it for lunch on bread and dinner on crackers.   Not what I planned, but when I came to the kitchen to make dinner, I found DH was already eating this   And now it is gone without a photo.    The thing I would change in this recipe is the mustard which was a bit much for me.   I think if pickles were added and a bit of the garbanzo juice, it would be a marvelous dressing for potato salad.

Did I mention the temperature was 86 today, so tomorrow we will be spending time watering.   It was warm enough that the two dogs were in the pond as well as at least one sheep and the alpacas.









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A bit of gardening and alpacas



20 peppers have been planted.   I really wish more of the red and green mild peppers had grown.  Most of these are hot.










Picture taking day  – not their favorite.


This is what happens when you forget to follow mom.   You stand there and bawl your head off until she comes back for you.


Often times the hens would rather choose their own place to lay eggs, even though they have several very good next boxes.   They want to see if we are on our toes, or if they can be a mommy this time and we won’t catch them.  There are few dull moments when you have animals.


l had to show you our delicious meal.   This is stir fry over rice.

Our prayers are going up for those of you in these Texas rain squalls.    Please do everything you can to stay safe.


Around and around we go

In more ways than one we circle.


I spend those little waiting minutes spinning – still working on the dog hair.


I have made some progress, but still more spool to fill.

The other spinning area was spinning car wheels.   We started out with a scheduled doctor visit,  then to the sewing center,  then to AT&T to find out if they could get my Fitbit to work again.   No, but they had an idea we could try at home.   Meanwhile, they had them on sale for $20. off until Mother’s day and we had 14 days to return, if the other idea worked.   Ok, we went for that idea.   Then off to Costco for a few groceries.   As we walked in their door, they had a better deal on the Fitbit and longer to return it if we could make the first one work, so we bought one there.    After Costco, we returned the one to AT&T, gassed up the car and went home, just afraid one of the sheep had lambed and might need help.    No, but we are still watching that “pot”.


So we had lunch* and headed back out to the grocery store and to get a few more tomato plants that someone recommended.  They also had alyssum, so must have some of that to put in front of house that is half weeded.    Home again, I collapsed on the bed for a bit of a nap.   Today was one of those days that I woke up at 3.30, so told myself I deserved a rest.   IMG_2215Afterwards. I went back out and finished the tomato bed in the hoop house.   Tomorrow morning, the plan is to plant the tomatoes.

 Please tell me this sounds like some of your days?    If so, know you are not alone.   We can certainly empathize.   Oh, and after we came home the last time, the dentist called and said they had a cancellation for teeth cleaning tomorrow afternoon.   Could I take that slot.   And that is why the tomatoes have to go into the ground in the morning.

* Quickie bean soup.    Because I guess on a lot of ingredients, these aren’t exact.   Also I cook my beans and then can them, which make them very soft, but you could achieve the same thing by cooking until really done.   I opened a pint of red beans (could be another type), into the blender with a pint of hot water, some Brewer’s yeast, chicken-like seasoning, garlic and onion powder and salt.   Using a high-speed blender, I blended them for about 2 minutes.  Meanwhile I opened another jar and heated the contents one minute in the microwave.   I put 2 tablespoons of beans in each bowl of soup.   It was so very good and it was fast.   I had salad ingredients prepped and so lunch was on the table in 5 minutes.


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machine embroidery

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A birthday!


Yes, I added another year to my age.   It is terrific that I am still active and can add another year.  Daughter, Jennifer sent this pretty fruit basket.   Another daughter called to tell me, there is a picture book coming.   Many friends from whom I rarely hear wished me a happy birthday (for your part, thank you Facebook).  It was a very good day which I will end with knitting.


IMG_2194  IMG_2197

My friend, Mary, came over and we spent an enjoyable day in the studio embroidering these little ants for a coming quilt.   Naturally, there was also much conversation and laughter.


 For lunch, I made my favorite cream of Broccoli soup from the 5 Loaves cookbook     I started by putting an onion and half a red pepper in the blender with a cup of water.  I added 1 teas of garlic powder, l teas of savory, and 1 Tbsp of chicken-like seasoning.   I brought these to a boil and simmered 10 minutes.  Meanwhile I took some frozen broccoli from Costco, microwaved it 1 minute and cut into small pieces.   Then I put it in with the onion and added 2 more cups of water, brought it to a boil and let it cook, maybe 10 minutes – until the broccoli was still green but nearly done.  While the broccoli was cooking I put 3/4 cup raw cashews in the blender with 1/4 potato starch and 2 cups water and blended well.  I poured this into the broccoli, mixed well and served.     I usually make double or triple this much as it freezes so well and I love having it for those days I don’t want to cook.

I did not get the lambs we’ve been expecting for a week.   But then I guess the ewe’s bodies know best.

Dishcloth and receipe


These are delicious baked artichokes hearts.


I found the recipe in my inbox this morning.   Basically they are artichokes canned in water that I bought at Costco.  I quartered the artichokes which I dipped in almond flour, milk, and crumbled chips.   This site has some good recipes.


So after laundry, checking the bees, baking bread, going to the chiropractor – you know the routine, I had a few minutes to sit down and finish this cloth I started yesterday.   It is Grandma’s favorite and can be made any size.  In the past I used the pattern for a baby blanket.  It really is a very beginner’s pattern that works up pretty.


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Grocery day


IMG_1246I’m quite sure that groceries are going up, up, and more up, which is why I really want to have a good garden with loads canned, frozen and otherwise stored.   We started at Costco and yes, I know that it is difficult to come out of there with just a few things.   However, with what we purchased there today,  I don’t think we need to visit the food part of the store for at least two months.   To follow that up, we went to Fred Meyer for the items that Costco didn’t have.   I have definitely learned that only one of a couple should go to the store, but I don’t know how to put that in practice, when he likes to go with me.   When the two of us go, it seems to me that we come out of there with three times as much as either would have purchased.   The only consolation was that most of it was long term items, some for the freezer and some like sunflower seeds that I use to make humus.  Some of it was for the big Super bowl game Sunday where several are getting together to enjoy the game.


After lunch I made zucchini patties for the freezer and for tomorrow.   Then I put the rice and lentils that I soaked this morning for flatbread into the blender with salt, onion and garlic powder until it was thick and smooth.   I saw this recipe this past week, but I really don’t remember where and since I couldn’t refer back to it, I baked it at 400 for 20 minutes on a silicone pad on a baking sheet, then flipped it for 5 more minutes.   If I had used two sheets, it would have made wonderful crackers.   Bill cut it into some small pieces for dipping and some larger pieces to eat with meals.  This is a great and easy recipe for gluten-free menus.

Then to add some humor to my day, the geese wanted to be herded into the night enclosure.   So I put the rest of the birds in and went after the geese.   They came to the door which I then opened and the latest three ducks ran out.   OK, ducks are out and geese are in.  I managed to corned one duck and got it back in and the other two ran off to the pond.   So I went into the house.   About 1/2 hour later at sundown, I went outside and these two were giving me the what for because they were locked out.   So I went down there and told them that’s what happens at night, they better stay in next time.  They were very happy to get back in.   One  just enjoys the animals even with their quirks.


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Spinach Artichoke Dip Soup

Lindsey Nixon of  Happy Herbivore has a number of  good recipes.   But the one we tried this week was one that was almost addictive.   It took awhile to make it, but the time was so worth the taste.  It was supposed to serve 3, but it was so delicious, we didn’t leave enough for a third serving.. Next time, I will double it so we can enjoy it as another meal that week. The only changes I made to this was that my grocery didn’t have organic spinach so I used Swiss chard and I used onion instead of shallot, which I didn’t find.

As you can see her recipes have the nutritional information with them as well as being plant based, gluten and oil free.

Spinach Artichoke Dip Soup | serves 3 (GF)(LF)(SF)*

  • 15 oz can white beans, drained & rinsed
  • 1 cup unsweetened almond milk
  • ¼ cup fresh lemon juice
  • 2½ tbsp nutritional yeast
  • 1½ tsp miso paste (yellow, white or chickpea – SF, not brown)
  • ½ tsp mustard powder (or ½ tbsp yellow mustard)
  • 2 shallots, diced
  • 1 garlic clove, minced
  • 14 oz can artichoke hearts (packed in water, not oil), drained & rinsed
  • 2 cups fresh spinach
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 3 cups vegetable broth

In a high-speed blender or food processor, combine beans, almond milk, lemon juice, nutritional yeast, miso and mustard. Set aside. Line a large pot with a thin layer of broth. Saute shallots and garlic until fragrant and shallots are slightly translucent. Add artichokes, basil, and oregano, and sauté for 2-3 minutes. Add spinach, vegetable broth, and 1 cup water and mix well. Cover and bring to a boil. Stir until spinach cooks down. Once boiling, crack the lid and lower to a simmer.

Simmer for 10 minutes then remove from heat. Use an immersion blender to pulse soup until it has a chunky consistency, not smooth. Pour in bean mixture and mix until combined. Add salt and pepper to taste. Return to a simmer for about 5-10 minutes. Remove from heat and serve.

Per serving: 310 calories, 4.6g fat, 47.1g carbohydrates, 17.6g fiber, 2.7g sugars, 24.0g protein

Add-on: Add toast or crackers

I have no affiliation  – just really happy with the recipes I’ve tried over at


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Gluten-free Sept 14

Seahawk’s day – What can I say about meals?

  • Breakfast

  •  peanut butter  n jam toast – one of his favorite meals

  • smoothie with persimmon, kale, banana, blueberries, nuts, Nanogreens and supplements

Lunch:    snacks included mixed nuts and gluten-free crackers provided by the children


  • Potato salad

  • milk

  • smoothie with banana, nuts, supplements