I realize that this is gadget Tuesday, but I am running a day behind. And I really want to tell you about the cookbook from the blog post (best veggie slicer).
And I have said is before – ‘I Love Cookbooks’. I not only use the recipes; I read the story inside (why this chef/cook decided to write this book – was it for the love of whatever the theme is of the book; or was it deeper. Well, I am here to tell you that Danielle Walker’s reason was a deep reason. Daniella, at the early age of 23 years, was diagnosed with an incurable autoimmune disease. She was at war with her body. When it came down to the worst possible scenario Danielle did much research and made changes in her diet. The results were significant.
I read her story and because I have IBS it made me wonder if I could get some relief from changes in my diet. So, I came home with “Against all Grain”. I am hoping you will love this book as much as I do. The recipes are easy; with ingredients that you can get at the grocery store.
Below is one of my favorite recipes (Pesto Pasta with Scallops). I copied this from the book because I wanted you to see how she presents the recipes. There are icons that let you know if the recipe is dairy free, gluten free, free of nightshade plants (these are particularly hard on someone with an autoimmune disorder). I am hoping this will to give you a taste of what you will find inside this really good cookbook.
1/3 cup pine nuts*
1 1/2 cups packed basil leaves
3 cloves garlic
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon sea salt
1/3 cup extra-virgin olive oil
*for nut-free, she says to substitute raw sunflower seed kernels or 1/4 cup Parmesan cheese.
1. Lightly toast the pine nuts in a skillet over medium heat for
5 minutes, shaking the pan from time to time to make sure
they do not burn.
2. Place all of the ingredients except the oil in a small food
processor. Pulse a few times to chop the contents.
3. Slowly incorporate the oil while the food processor is
running, until a paste has formed. Continue blending for
15 seconds until the sauce is smooth.
(This can be made ahead, stored in an airtight container in the refrigerator for up to 3 days. Add a thin layer of olive oil on top before covering to keep the Pesto fresh. Stir to incorporate the oil before using.)