Life-Enhancing Mineral-Rich Green Juice

Siri... can you make me a green juice?

If only.

"A healthy outside starts from the inside." —Robert Urich

Around this time of year I begin juicing and then inevitably stop when autumn starts to slip into winter. I just can't maintain the enthusiasm to juice through the cold months, but when the sun starts to rise early, and the birds begin chirping before dawn, my yearning for green juice returns once more.
   "Mmmmmm, fresh mowed grass," my husband says as a repetitive quip when I hand him a glass of freshly juiced greens. Jay's sarcasm is not entirely unwarranted. Green juice does indeed taste like summer in a glass. For Jay, drinking green juice is a bit like taking a dose of medicine. Being a former Marine, Jay doesn't need to enjoy the green juice to consume it. He just drinks it like a man. #truegrit
   I don't mind the flavor of this slightly spicy tasting green juice. Some over-the-counter green juices are actually high in sugar. To avoid spiking insulin levels I opt to eliminate sweet fruit from the ingredients mix. No apples for moi. If you must add a sweet fruit or vegetable, keep the addition to one serving. Full disclosure, I usually add a small to medium sized carrot.

These are all the veggies that go into a 16-ounce serving. 

My obstacle to juicing is not the flavor, but is related to actually doing the work to make the juice. When I'm organized it takes about twenty minutes to produce 32 ounces, which for us is two servings but for others this amount could comfortably serve a family of four. When I'm not organized it takes about 30 minutes from start to finish and another 5 minutes to clean the juicer's parts.
   A heavy duty Champion masticating juicer has a permanent home on my kitchen counter, whether I juice regularly or not. The appliance weighs 23 pounds so lugging it around to store it between uses doesn't make sense for me. The beast of an appliance stands as a steadfast reminder of what I should be doing when I'm not. Similarly the weight bench in the garage is a constant visual prompt that I should be exercising when I'm not. I always get back around to using both but staying with a routine is clearly a challenge for me.
   The masticating juicer produces more nutritious juice because it does a better job of breaking down the fiber of the vegetables. The Champion both cuts and grinds. The juice produced by a masticating juicer has a longer shelf life of up to 48 hours because the Champion does not build up heat while it does its job. With that being said, I tend not to store the juice. My goal is to consume it within 30 minutes of making it. And, I don't simply drink my juice, I chew it, and swoosh it around in my mouth because many of the enzymes present in the juice are activated by saliva. To learn more, check out this Tedx Talk, Chew Your Juice.

All set-up and ready to juice. 

Finally, you'll want to drink green juice on an empty stomach for maximum benefit and easy digestion (code for not blowing a bunch of gas). I prefer mine as a first meal of the day after enjoying my morning coffee. I add collagen protein and a little half and half to my coffee, which sustains me for awhile. If that doesn't quite work for you and your schedule, the next best thing is waiting a minimum of two hours after a meal to drink a glass of green juice. I find the juice filling but if that's not the case for you, drink your juice then wait twenty minutes before eating whatever's next on the daily menu.

I'm just dropping this image here 'cause the butterfly is pretty and it matches the color theme.

Life-Enhancing Mineral-Rich Green Juice

Dr. Budwig's Power Muesli (Gluten-Free)

by Michelle

"But the harm done by eating the wrong kind of food fats has repercussions in all realms of life, including healthy mental and spiritual functioning. In our world, however, the choice of healthy food is one of the elementary aspects of our lives which we should organize as such. It is far more important than many people in the Western world are willing to admit." — Dr. Johanna Budwig

Dr. Johanna Budwig's Flax Oil and Cottage Cheese/Quark Muesli breakfast.

   My sister, Linda is always on the lookout for easy ways to pack more nutrition into her diet. In retrospect, Linda with her insatiable interest in herbal remedies and nourishing traditions, would have made an excellent naturopathic physician. With her extensive knowledge of herbs and vitamins, Linda has helped thousands of people through her work in retail to live healthier lifestyles and assisted them in finding information to help them treat a variety of ailments from the common cold to hot flashes to joint pain—just to name just a few.
    We sisters are tinkerers in the kitchen. My sister and I love to ferment vegetables and infuse alcohols and syrups with assorted ingredients including fruits and spices. Emulating our sister Juliette, we've worked extensively with sourdough over the years, learning the artisinal craft of naturally leavening and baking bread with a live culture. We have also applied that knowledge to making stellar homemade pizza. We've had forays into simple cheese-making. Juliette's pulled her own mozzarella cheese for a restaurant venture. And, we continue to experiment in the kitchen based upon our current interests. Still on my "culinary bucket list" is to try my hand at making vinegar, kombucha and kefir.
    Many years ago, Linda was the first person to share with me the health benefits of flaxseed oil. Much to my chagrin, I'm not good at taking daily vitamins, and it is a chore to figure out an acceptable way to down a couple tablespoons of flax oil. It's one of those things—I know I should do it, but it's really difficult for me to maintain, with any consistency, a specific vitamin and flax oil regimen. That is, until now.

   In mid October, I visited Linda over a long weekend so that we could jointly photograph our first wedding in Mill Valley, California. Regardless of our photography gig, I always do my best to visit Linda in October. Wine country in autumn is gorgeous and the weather is mild. Sonoma and Napa counties are beautiful any time of year, but particularly in October, when the countryside is really something to behold. The grape leaves are beginning to turn from green to molten hues of gold and red. Cows and sheep graze on the matted hay. The sky seems almost luminous. Pumpkins and pomegranates are stacked up at the farm stands. The oak trees stand majestic in the fields and are also clustered together across the rolling, golden hills.

   On the first morning during my visit, and every morning thereafter, Linda and Mark made me this nutrition packed breakfast, which was truly a revelation. I could happily consume a daily portion of flaxseed oil and ground flax in one serving and absolutely enjoy every bite. I found myself using my spoon to scrape up every last minuscule bits of muesli clinging to the bottom and sides of the bowl.
   If you dig into the benefits of flax, you will quickly learn from various internet searches that flax seeds, and the pressed oil, is high in Omega-3, Omega-6 and alpha-linolenic acid (ALA). Flax helps to treat hypertension, melanoma tumors, depression, liver disease, cholesterol, all types of cancer and inflammatory diseases. The more I have read about the benefits of flax, the more I am convinced I need to add the oil and ground seeds to my daily routine, either as a breakfast or an afternoon snack. And, believe me, this smooth, creamy concoction is no chore to eat. It's a nutritional powerhouse meal that you'll surely crave—just like I do.

Linda's scribbled notes to Mark providing the measurements to make Muesli for three servings. 

Dr. Budwig's Power Muesli (Gluten-Free)

   The originator of this recipe is Dr. Johanna Budwig (1908-2003), a German biochemist, pharmacist and author. According to Wikipedia, "She developed the Budwig protocol, a purported anti-cancer diet, in 1952." One of the cornerstones of the diet is this recipe. The technique of high-speed blending cottage cheese, or quark, or the combination of the two, with fresh flax oil enables the body to easily assimilate the mixture.
   Flax seeds and flax oil are highly perishable. Flax seeds must be consumed within 20 minutes after being ground. Flax oil must be purchased refrigerated and be kept under refrigeration. Only buy as much flax oil as you plan to consume in one week.
   To make homemade quark, Linda and I like to strain goat milk yogurt through a nut milk bag until all the whey is drained and yogurt condenses into a fresh goat cheese consistency. Linda wrote previously about the benefits of goat's milk in a post about Redwood Hill Farm and a related recipe for Goat's Milk Infant Formula. My husband and I bottle fed my daughter with homemade Goat's Milk Infant Formula after I could no longer breast feed her when I returned to work full-time and my milk dried up unexpectedly.
   The basic muesli formula is 2 parts cottage cheese/quark mixture to 1 part flax oil to 1 part flax seeds. It's easy to scale the recipe, as needed, to serve family and friends.

Ingredients:
32-oz (908g) container Redwood Hill Farm Plain Goat Milk Yogurt (to make a quark-type cheese)
organic cottage cheese, such as Nancy's
fresh, organic flax oil such as Barlean's (not high-lignan)
fresh flax seeds (we like the taste of Golden flax seeds the best)
a little goat's milk (preferred) or cow's milk to thin

Add-ins:
vanilla or almond extract
ground cinnamon or nutmeg
in season berries and fresh fruit such as apples, peaches, and pomegranate seeds
sugar-free fruit purees such as applesauce, pear butter, pumpkin, butternut squash
nuts, such as walnuts, hazelnuts and almonds (avoid legumes such as peanuts and cashews)
locally sourced honey or manuka honey from New Zealand

Tools:
stick blender
coffee grinder
Nut milk bag or cheesecloth and a sieve, if you plan on making quark

Prepare quark (goat yogurt cheese) by straining yogurt—what remains in the bowl is whey.

Procedure:
1. To make the quark, nest a sieve in a bowl with room in between for the whey to drain and collect. Line the strainer with cheesecloth, pour in the whole container of yogurt, cover and refrigerate for 24 hours. After 24 hours, transfer the quark to container with a lid and store in the refrigerator.

2. Prep fruits, by coring, peeling, and chopping, as needed.
3. In a prep bowl with high sides, add (per serving):

        3 tablespoons cottage cheese (or 1/4 cup cottage cheese if not using quark)
        1 tablespoon quark or goat yogurt cheese
        2 tablespoons flax oil

    With a stick blender, mix the three ingredients until completely emulsified. If the mixture is too thick, thin with a little milk (not water) until the mixture is the consistency of whipped cream. You should see no traces of oil. Keep blending until the oil is fully incorporated— this is key, so no shortcuts!

Stir in the ground flax seeds. Thin with milk, if needed.

4. Grind 2 tablespoons flax seeds in a coffee grinder until fine. Because flax seed meal spoils so quickly only grind the flax seeds just before eating and consume this meal within 20 minutes of preparing. Stir the ground flax seeds into the emulsified cottage cheese/quark/flax oil mixture. Add a 1/4 tsp of vanilla extract, almond extract, or extract of your choice and stir until completely blended. Thin the mix with a tablespoon or two of milk to thin if desired.
5. Transfer the mixture to a serving bowl or bowls, drizzle each serving with 1 teaspoon raw honey or manuka honey. Top with berries, prepped fruit, and sprinkle with nuts and ground spices, if desired.

Beautiful Sonoma County, California as seen from the car window traveling down the road.

Denver Chalk Art Festival, A $5 Poem and Crêpes

My Traveling Tales by Michelle

"When you're alone and life is making you lonely

You can always go downtown

When you've got worries, all the noise and the hurry

Seems to help, I know, downtown"

—Lyric by Tom Hatch and Sung by Petula Clark

   I grew up in the tiny Danish-style town of Solvang situated in the Central Coast of California. The bucolic countryside surrounding the town is predominately owned by ranchers and farmers. The wine industry has grown considerably since I moved away and the Santa Ynez Valley has become a preeminent destination for wine aficionados, especially after the film Sideways became an unexpected box office success in 2004.
   During my childhood, all I wanted to do was escape the valley and move somewhere else. "Else" as in a city, a place where not everyone knows your name and the citizens are not involved in your day to day life. I desperately wanted anonymity and to experience a sense of adventure, both which seemed to me, were not readily available in that beautiful but claustrophobic little town.

   Now you may be prone to jump ahead and think that this is when I will henceforth recall how I naïvely marched into the big world and experienced first hand the plights of living in a cold unforgiving city, learning through hard won wisdom to appreciate the simple comforts of small town life. Not so much. I may like to visit a small town to feel my country roots, but I'm definitely a city girl. The cities I have chosen to live in seem to be those with suburban sprawl and I'm always in a house located away from downtown. Therefore, owning a car is not optional. I have always wondered what it would be like to live in an urban environment where the coffee shop and the corner store are within walking distance and public transportation is my new normal.
   I love going walkabout in cities such as San Francisco, Salt Lake City, Memphis, Boise and Vancouver BC, to name a few. Something is always happening downtown and there always seems to be an abundance of photo opportunities. I'm also content to sit in an outdoor cafe and watch the people go by, bustling about their business.

   My mother and father moved to Denver for a six month stint when my sisters, Linda and Juliette were very young. My mother loves to reminisce about the schizophrenic weather she endured living in Denver for that brief time. It was not unusual to experience four seasons in one day and snow in June. It's true— the weather is wacky in the mile high city. I got a taste of the ever changing weather conditions during my two visits to Denver this year. Over the course of one week in early June, we experienced sun, rain, hail, and a tornado warning. The ever changing weather patterns were hard to predict. It could be sunny in the morning — absolutely beautiful weather — followed by a torrential downpour in the afternoon. If you visit Denver, my advice is to carry an umbrella with you... at all times! The one day we didn't have our umbrellas with us was the afternoon we got caught in a heavy rain. My daughter, Maddie was positively soaked from head to toe.
    With regards to my professional life, it turns out that Denver is a popular city for conferences this year (thank goodness because Las Vegas has worn thin on me). Back in April, I learned that in June I would be attending XeroCon, an accounting conference. Since my daughter would be a recent high school graduate, she would be free as a bird to travel with me. Maddie and I were excited to stay with our former neighbors and close friends who moved to Colorado a couple of years ago. I had the pleasure of visiting Stephanie, Michael and their two girls earlier in the year when I was in town for a mining conference. In February, Stephanie and I had a blast exploring Castle Rock and walking among the spectacular red rocks of The Garden of the Gods in Colorado Springs.
   This visit, we had planned to attend the First Friday Street Fair in the city of Golden, weather permitting. It didn't. The mercurial weather turned nasty and dashed our plans. We amiably switched to "Plan B" and opted for dining at the charming The Old Stone Church, followed by enjoying a movie at the local cineplex. The next day, Stephanie read that there was a Chalk Art Festival in downtown Denver. I was excited to attend, recalling Linda's blog post covering Italian Street Painting Marin that takes place bi-annually in San Rafael, California. Maddie was determined to see downtown Denver for the first time so we all planned to attend the chalk art festival rain or shine.

For a small donation we supported a local poet and, in return,
we received a personalized poem as a travel keepsake.

    Saturday morning, Michael found parking in a small lot near the event. We proceeded to go walkabout before heading towards the chalk art festival. We stopped by the Tattered Cover Book Store to browse the titles in the large cavernous space that overfloweth with character. As part of my ongoing commitment to support independent book sellers, I purchased a copy of Tom Robbins' new book, Tibetan Peach Pie. Afterwards, we proceeded on to Union Station and admired the beautifully remodeled interior.
   When I tour a downtown area, I always make sure to have some dollar bills handy in a pocket. I enjoy supporting local artists, those talented souls who sing while playing an instrument, or the writers of prose who are willing to compose and recite — with feeling, I might add — a spur of the moment poem. Magicians and mimes are also favorite performers of mine. Not long after our visit to Denver, Maddie and I traveled together to New Orleans and our time there would not have been the same without interacting with the local performance artists, musicians and painters.
   As for the talented chalk artists... well, as you can see from the photos above, the drawings were amazing. We wandered around and watched artists create for the sake of creating. The crazy Denver weather would surely wash the drawings away within a short period of time, even if the artists were using a special formulation that could withstand the elements longer than normal chalk. Sure enough, as we wrapped our day and headed to the car, light sprinkles of rain descended from the sky. I kept my fingers crossed that the artists would be able to finish their designs and that the crowds could linger until dark to admire the art and to hopefully appreciate all the fine things that cities have to offer.

A perfect Sunday breakfast that we enjoyed at Michael and Stephanie's.

Crêpes — Sweet or Savory

   Stephanie's husband, Michael is an exceptional cook. Michael's father was a Chef and he opened restaurants around the globe. Michael is quite comfortable in the kitchen while preparing any meal of the day. When we went walkabout in downtown Denver, Michael led our merry band of sightseers to a crêpe cafe for an afternoon snack. What the kitchen produced looked more like a thin pancake than a proper crêpe.
   I'm the type of person when I am unsatisfied with a meal at a restaurant, I have to make the offending item at home to move on from the lackluster experience. Michael, it seems, is similarly minded. After we returned home from a full day of traipsing around downtown Denver, Michael didn't flop on the couch, but instead began working in the kitchen. Curious, I asked him what he was making. Turns out, he was whipping up crêpe batter that once finished, would rest in the refrigerator overnight and be ready to use in the morning. It's always great to have something to look forward to, especially an elegant family breakfast.
   On Sunday morning while Stephanie made lattes for us and then prepped berries, peaches and whipped cream, Michael busily turned out beautiful crêpes that looked and tasted nothing like the thin pancakes from the previous day. Michael also fried bacon and then basted eggs in the bacon fat. So delicious!
   After devouring breakfast, I knew I'd want to make the crêpes in my own kitchen. I asked, with a little trepidation, if the crêpes were a family secret and if Michael would be open to sharing the recipe with me. Michael crossed the kitchen and returned with a cookbook that he handed to me to read. I was stoked! The recipe, it turns out, is from Crêpes: Sweet and Savory Recipes for the Home Cook by Lou Seibert Pappas. As a lovely surprise, Maddie purchased the cookbook for me as a gift after we returned home from Denver. Michael prefers Cointreau or Grand Marnier in his mix, which tasted wonderful with the fresh fruit filling.
   For a gluten-free option, the author suggests replacing the all-purpose flour with cornstarch and add 1/8 tsp baking soda. For savory crêpes omit the sugar and vanilla extract. Swap vodka for the liqueur.

Ingredients:
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour, preferably bleached
2 Tbsps sugar
1 tsp vanilla extract
1 Tbsp rum, Cointreau, amaretto, brandy, Frangelico, Framboise or other liqueur (optional)
2 Tbsps butter, melted

Additional butter for cooking the crêpes.

Filling:
mixed berries
in season fruits
whipped cream

Procedure:
1. In a blender or food processor, blend until smooth: the eggs, milk, water, flour, sugar, vanilla, liqueur, and melted butter. With a rubber spatula, sweep the sides and stir down the mixture and blend again. Cover and refrigerate for a minimum of 2 hours or ups to 24 hours.
2. Gently stir the batter if it has separated. Heat a seasoned 6, 7, 9 or 10-inch nonstick crêpe pan over medium-high heat until hot. Wipe the pan lightly with butter, lift the pan from the heat and pour in 2 to 3 tablespoons of batter for a 6- or 7-inch crêpe or about 4 Tbsps (1/4 cup) for a 9- or 10-inch crêpe. Immediately tilt and rotate the pan to coat the surface with the batter. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip the crêpe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned. Turn the crêpe out onto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked.
3. For serving immediately, cover the crêpes with aluminum foil and keep them warm in a preheated 200°F oven. For serving later, wrap them in plastic wrap in quantities intended for each use and slip them into a self-sealing plastic bag. Refrigerate the crêpes for up to 3 days, or freeze for up to 2 months.  Yield: 16-18 smaller crêpes or 10-12 larger crêpes.

Brussels Sprout and Bacon Hash Served Over Grits With a Poached Egg — Breakfast at Topsy's Kitchen and a Walking Tour of Petaluma, California

by Linda

"Breakfast is for cowards." — Jordan T.

   Although my son, Jordan, may not have a high regard for breakfast—I most emphatically do! One of my favorite things to do on a day off from work is to walk downtown from my historic neighborhood in Petaluma, California to have breakfast at Topsy's Kitchen. On the menu at this cute café you will find a breakfast option that has become "the thing" that I choose just about every time I go there. Please check out my video below that I created so that I would be able to share with you my experiences of living in Petaluma for the last three years—walking around the town with camera in hand. I knew when I moved to Petaluma three years ago, that I wanted to live on the west side of town, where going out to eat, going to the movies, or even seeing a concert is all just a short walk from home.

   Mark and I went to Topsy's Kitchen for the first time almost two years ago. On that day we wanted to have breakfast out for our birthday week in July. Since we share birthdays that are just three days apart, we have turned the occasion in to an extended celebration. Topsy greeted and seated us, and we confided that we were celebrating both of our birthdays. Not knowing at that time that we prefer to eat gluten-free, Topsy returned to our table with one of the café's delicious fresh apple fritters still warm from the fryer to celebrate our birthdays. She had thoughtfully topped it with a glowing birthday candle. Needless to say, we devoured it, gluten and all.

 Owner, Estelle "Topsy" Rand, and the owner/chef, Annie Simmons.

Chef Annie poses for me at one of the tables on the patio.

   Topsy has had long career in the San Francisco restaurant scene, and before opening Topsy's Kitchen, among other previous ventures, she ran the front of the house for my very favorite fine dining restaurant in Petaluma, Central Market. Annie graduated with honors from the New England Culinary Institute and has worked and traveled in Japan and Europe. When she moved to California she founded A Splendid Table Catering with Topsy.

  
   Mark and I have become what is known in the biz as "regulars". On chilly winter days we sit inside the cozy café interior, and during the summer months we love to dine al fresco on the patio with its yellow umbrellas, cheery yellow-checked table cloths and golden linen napkins. The service is always impeccable, and we are treated with real hospitality, which sadly seems to be a lost art in many food establishments these days. Wow—that makes me sound like a cranky old granny, but unfortunately it is true. We both highly recommend the establishment and our favorite Breakfast Bowl.

My favorite latté is served with a tiny pitcher of simple syrup.

Topsy and her staff make final preparations before the café opens for the day.

Brussels Sprout and Bacon Hash Served Over 
Grits With a Poached Egg

   This is the recipe that Mark and I came up with when we want to make the dish at home, which is not very often, because we really like walking the half mile downtown from our house and ordering it at Topsy's. The aforementioned service is always great, and I have a latté set before me quickly, which I enjoy sipping while I wait for my breakfast bowl to arrive. To be clear, the recipe below was not given to me by Topsy or Annie, however, Mark and I both think it is pretty darn close to the one made in the kitchen there. On occasion we like to make the hash with green cabbage instead of the Brussels sprouts. The bowl at Topsy's Kitchen is also offered with quinoa instead of the grits, but we both enjoy the base of grits much more.

Ingredients:
good quality eggs
coarse corn grits—I use Bob's Red Mill
yellow or white onion
garlic
fresh parsley
fresh thyme
Brussels sprouts/or green cabbage
bacon
bacon drippings
butter
sea salt
black pepper
Your favorite hot sauce

   The only difficulty in making this breakfast is the timing of all the components. If you use our oven fried bacon recipe, it makes cooking the bacon a snap, and it can be made ahead (even a couple of days in advance). The grits can softly simmer on the stop while you prepare the hash. When the bacon hash is finished, keep it warm until your eggs are cooked, and then assemble quickly. Mark is not so fond of poached eggs as I am, and he has his over easy.

Corn Grits
1 cup coarse grits,
3 cups of filtered water
1 tsp sea salt
2 Tbsp of butter

This is a basic recipe for corn grits. The grits can be made more rich with the addition of cream or half and half if you wish.

Sprinkle the grits into lightly boiling and salted water. Stir the mixture until thickened and the grits are tender and have the consistency that you desire. More water or cream can be added if needed. Stir in the butter at the end and season with salt to taste. I like to simmer mine very slowly and to keep adding a little extra liquid if needed when I stir them every few minutes.

Brussels Sprout or Cabbage and Bacon Hash
1 small yellow onion—diced
2 cloves of fresh garlic—minced
1/2 cup chopped parsley (save a small amount for garnish)
1 Tbsp fresh thyme
1/2 pound Brussels sprouts or 1/2 head of green cabbage
3 Tbsp bacon drippings
5 strips cooked bacon chopped
Salt and pepper to taste

In a 380 degree oven cook bacon. For our easy method for oven fried bacon click here. When the bacon is done set aside. Begin heating water for the poached eggs.

While cooking the bacon, heat a large skillet to med-high, and add 1 Tbsp of the bacon drippings. Add onions and sauté until starting to be translucent. Add garlic and continue to sauté, then add parsley and thyme. When garlic releases its aroma, add the sliced Brussels sprouts or cabbage, pinch of salt and fresh ground pepper and cover. When cabbage is soft, remove lid and add 2 Tbsps bacon drippings and fry until the cabbage begins browning. Add bacon, and finish sautéing for another 2-3 minutes. Add fresh pepper, and adjust salt if needed.

Assembly:
Place a scoop of grits in a shallow bowl. Top with a scoop of the bacon hash and then place the egg on the hash. Garnish with the remaining parsley. Add hot sauce if desired along with a grind of black pepper and sea salt.

Mark patiently waits for me to finish with photos before he tucks into his breakfast.

Life-Changing Nut and Seed Bread aka "Bread Regular"

by Linda
Photos by Linda and Michelle

"You are all made of real poop." —Anne Frank, The Diary of Anne Frank and Related Readings

   If I should ever decide to get back into the baking business again, I think I would open a shop where the bread recipe that we are sharing today would be the star of the show, and I would name my bakery Life-Changing Bread. While that may seem like a hyperbolic claim, Michelle and I have found that this bread actually has changed our lives for the better.
   No one enjoys discussing the topic that I am about to broach, however, for almost 25 years now, I have been working in the vitamin and supplement aisles of California talking to people about health and nutrition. A problem/question that comes up frequently—as in every single day—with my customers is how to make pooping a non-issue? How does one have regular bowel movements, and how does one have the poop just slide on out without effort (hemorrhoids are are also a frequent topic and not just by pregnant women)? In my experience, most people are reluctant to admit that they are having difficulty going #2, in spite of knowing that pooping is a natural and necessary part of having a healthy body. Everyone poops and everyone must poop or die. Prune juice simply is not taking care of the problem for the majority of people who suffer from chronic constipation. Each year Americans spend more than $700 million on laxatives.

   Hence, we all know that we need fiber, but fiber supplements are problematic, and the topic of fiber supplementation is somewhat a controversial one. We all know that we need it, but in what forms, how much, and when? Chris Kresser, M.S., La.C is one of my favorite sources for nutritional information. In his article, Myths and Truths About Fiber, Chris addresses the conundrum of how to get fiber, and shares some of the growing research about fiber. More isn't necessarily better, and sources of fiber are important.
   Years ago I helped develop a bread recipe at the hotel where I worked as the pastry chef. The bread became hugely popular with the guests, and they would frequently buy loaves to take home. Later I would bring the bread recipe to a bakery/cafe that is now defunct in Solvang, California, which is primarily a tourist town. I began shipping bread to different parts of the country, so that folks could have my Grain and Seed Bread (dubbed Bread Regular by my brother-in-law, Jay—I will let you put two and two together). I am including this recipe also, but I no longer make it because I stopped eating gluten-containing foods over three years ago, and overall I feel much the better for it—less asthma, allergies and congestion. The heartburn that I was starting to have regularly vanished. However if you still eat wheat, this is yeasted-version and is more akin to what most people think of as bread. Sadly I have found that the gluten-free breads that are available commercially are not full of fiber, but are made from various starches. In other words, not very healthy for you, nor do they have much flavor.

   Recently Michelle and I found this gluten-free bread recipe featured in a blog post. The bread is full of nuts and seeds with the addition of gluten-free oats—fiber galore, and it uses coconut oil as the fat. Awesome! Michelle made it first and happily reported that not only was it delicious, but it had the same effect as my old Bread Regular. I decided to bake it immediately on her recommendation, and I have to say that ever since I have a toasted slice in the morning with some almond butter, and from then on I am not thinking about you know what—at all... except during the sixty seconds it takes to get my business done and then get on with my day. If pooping is something that you would like to think less about, as is the case for many adults and children, you are going to want to bake this bread for yourself and your family. Toast up a slice and have with tea or coffee in the morning, and getting your fiber for the day will be a tasty treat, and not an onerous chore. This bread makes great toast and is also perfect for open-faced sandwiches. #pooplikeachamp 

Life-Changing Gluten-Free Nut and Seed Bread (Our New "Bread Regular")

Quiche—Now and Then—and a Winter Solstice Brunch

by Michelle

"What can you do to promote world peace? Go home and love your family." ~ Mother Teresa

Maddie and I party—literally—like it's 1999.
I hosted a Winter Solstice luncheon for friends and colleagues.

   The topic of the morning while my husband and I made our respective coffees—he in a French Press, me with the stove top Bialetti—was to mull over the feminine versus masculine reaction to quiche. Jay reminisced about reading Bruce Feirstein's now famous article for Playboy magazine published in 1982 entitled, "Real Men Don't Eat Quiche." Hubby recalled the article was so hilarious that he had to stop reading in places so that his laughing could subside before continuing on to the end of the piece. The article was so popular that it spawned a book released one year later with a title of the same name and the byline—The Guidebook to all that is Truly Masculine. That's all it took—one satirical article cautioning modern day Homo erectus about the dangers of becoming sissified in our modern age—and just like that... faster than you can say pie crust—a whole generation of males lived in fear of being seen eating (much less choosing to order it off a menu) the delicious custardy and cheesy egg dish that is full of protein and perhaps a few vegetables and herbs.

On a recent Sunday, I prepared individual quiches for brunch.

  Fortunately, I'm a woman, so I don't have to be concerned whether I am, or am not, a real man when I eat quiche. I also, thankfully, don't have to contemplate if I am a real man if I put ice cubes in my whiskey or if I wear pajamas to bed. I can talk about my feelings and enjoy a sappy romantic comedy without the least twinge of guilt. I agree, however, with the notion that it is probably harder to be a "real" man (whatever that actually means) today than in yesteryears. My assertion on the matter of manly men is this: real men shouldn't worry about being real men. Eat the friggin' quiche and be happy that someone—probably a woman—made you a home-cooked meal. Remember to say thank you and compliment the cook. It's that simple.

   On a more practical note, quiche is great for brunch because the pie dough can be prepared the day before. The next morning, all that is left to do is add the filling to the prepared crust and pop it in the oven. Side dishes are made while the quiche is turning puffy and golden while baking. Quiche feels like a celebration dish, even if at its heart, it's a humble pie.

My Winter Solstice Luncheon Menu from 1999 that was posted on the refrigerator.
For the official record, the name of each guest was handwritten on the reverse side.

   If I am to ever own a bistro, I know that I would have individual quiches on the daily menu. Quiche is open to endless variations and tastes best with fillings that are fresh and in season. I also like that quiche can lean more towards breakfast with a side of cottage potatoes or more towards lunch when served with a side salad, such a the tasty Rockin' French Salad with French Vinaigrette. If I'm feeling energetic, I'll serve both potatoes and a salad, 'cause that's the way I like it.
  The following recipe gives you a formula to follow to create your own quiche masterpieces. If you are interested in making individual quiches, I had to search wide and far before finding the small springform pans at Sur La Table. If I had to do it over again, I would buy cheesecake pans with removable bottoms. They look easier to handle (when removing the quiches) and clean.

Quiche

   For the real men in your lives, my husband suggested that quiche would benefit by a rebranding campaign. "Wimpy" Quiche Lorraine could transform into Lumberjack Pie. Any "real" man would want that heartiness personified when eggs are enriched with bacon, cream and Gruyère. Wait, you better say cheese instead. Gruyère sounds like it could be a girly cheese, ya know?

For one 9-inch deep dish or 10-inch Pie
1 recipe All Butter Pie Crust or Gluten-Free All Butter Pie Crust, or commercially prepared pie crust
1 egg lightly beaten

Custard:
3 eggs
1-3/4 cups half and half, or cream (do not use low-fat milk)
1/2 tsp sea salt
a few grinds freshly ground black pepper
a pinch of ground nutmeg

Absolutely Delicious All Butter Gluten-Free Gum-Free Pie Crust is easy to work with.

Add-Ins:
Protein:  Diced cooked ham, diced cooked bacon, crumbled cooked sausage, slivered Genoa salami
Cheeses: shredded white cheddar, crumbled chèvre (goat cheese), Gorgonzola, Gruyère, Monterey Jack
Vegetables: roasted and chopped Hatch chiles, most vegetables should be sautéed or roasted (and cooled) before adding to the quiche, this includes aromatics such as shallots, garlic, leeks and onions
Fresh Herbs: basil pesto (add to the custard mix, if using), minced dill, minced parsley, crumbled thyme, lemon zest

If you happen to be using a lot of cooked vegetables, that might expend even more water while being baked, such as zucchini, yellow squash, tomatoes, red bell peppers, mushrooms, you can add 1 tablespoon cornstarch to the custard mix to ensure thickening while baking.

Toppings:
buttered French or sourdough bread crumbs (or Gluten-Free, such a Glutino brand)
shredded Parmesan
chives

Procedure:
1. Prepare All Butter Pie Crust or Gluten-Free Gum-Free All-Butter Pie Crust one or two days ahead up to the point the dough is rolled out, placed in the pie pan, edges crimped, and crust docked. Cover and refrigerate until ready to blind bake the crust (at least one day ahead).

2. Preheat oven to 375°F. Remove the cold crust from the refrigerator and immediately line with foil, the shiny side down and fill with your preferred choice of pie weights (I use dried beans that I keep and reuse as needed). Bake for 15 minutes, then remove foil and pie weights and bake for another 5 minutes. Brush the crust with the beaten egg white, and bake another 2 to 3 minutes. Remove the crust from the oven and set it aside to cool. You can placed the pie on a cookie sheet, if you like, for easier transfer between counter and oven.

3. Lightly whisk the eggs and then add the cream, then stir in the sea salt, black pepper and nutmeg.
4. Cover the pie crust with protein and shredded or crumbled cheeses. Sprinkle on vegetables and fresh herbs, if using. Pour the custard into the prepared crust. The custard should be level with the bottom of the crimped edge. Sprinkle the top with 2 tablespoons of Parmesan and 1 to 2 tablespoons of buttered breadcrumbs, if desired.

5. Bake until puffed and golden and the filling is set, about 25 to 35 minutes, depending upon your oven. Once removed from the oven, I let the Quiche cool on a rack for about 10 minutes before slicing and serving.