Lunch Box Chronicles: Day One-Hundred Thirty-Six (Vegan Eggplant-Chick Pea Stew, Cinnamon Spice and Everything Nice)

This is one of my favorite VEGAN recipes.  It is adapted from “A Taste of Lebanon” by Mary Salloum. 

While there is not an ounce of spelt in this recipe, the Middle Eastern treat of combining cinnamon and olive oil surfaces not only in this delicious recipe but also in our Cinnamon Raisin Royale Spelt Right Bagels.

Eggplant-Chick Pea Stew (Bitinjan mah Hommous)

Ingredients:

1 large onion (finely to coarsely chopped)

1/4-1/2 cup of extra virgin olive oil

1 16 ounce can of organic chic peas (garbanzo beans)(rinsed and drained)

3 1/2 cups of water

1 large eggplant

1 1/2 teaspoons of sea salt

1/4 teaspoon of pepper

1/4 teaspoon of cinnamon

1/4  cup of tomato paste

Place onions and oil in saucepan.  Cook until onions are golden brown.  Add drained chick peas and water.  Cook for approximately 5 minutes.

Peel eggplant and cut into 1 inch cubes.  Add to chick pea mixture.  Add seasonings and tomato paste.  Cover and cook for 20-25 minutes on medium heat, stirring occasionally until eggplant is tender.  May be served hot or cold.  Serve with brown rice.

I make my brown rice, by sautéing 2-3 gloves of garlic (mashed with about 1/2 teaspoon of salt) in about 3 TBL of olive oil, added 1 cup of brown rice and continuing sautéing until rice is slightly crisp.  Then add 2 cups of hot to boiling water.  Bring rice to boil, then lower heat and let simmer until done (about 1/2 hour).  Watch carefully because it might need more water.

This was a perfect easy dish after a busy Sunday doing a demo of Spelt Right Pizza at the Whole Foods in Portland.

It is possible, yet sometimes challenging, to make great meals for your kids despite a busy schedule.  While this may not look like a meal enjoyed by kids, my 9 year old devoured it with the request for a second helping.

Hope you enjoy this as much as we do.  PS, the wine is for me, not the kid.

Lunch Box Chronicles: Day One-Hundred Thirty-Five (Spelt Right Pizza - The Perfect Time Traveler for Any Generation)

This is a collaborative piece from Gen Y’er (or millennial) and recent college grad, aspiring musician – Edward Sturtevant, Bates ’10, and Baby-Boomer – food entrepreneur, non musician, Beth George, Bates ‘85

         "The creation of a meal with new found ingredients is like composing a piece of music with new tones, notes, and tempo.

         You see, as a songwriter and band member for the Time Travelers, I am constantly pursuing what new, fresh, and effective elements to incorporate into my music.  Artists, whether in the recording studio, a painters loft, or family kitchen are constantly striving to find  “the next big thing” - the new captivating sound, the unique hue, or that subtle yet powerful taste that offers the audience a divine moment of perfection

         This creative spirit flows to all of our senses – including –our sense of taste.  When dancing with new (and healthful) ingredients, we are playing a song for our taste buds and harmonizing with needs of our bodies.

         On a mission to create art with food, I took the most basic element of the much-celebrated pizza: the dough, and replaced it with a new alternative: Spelt Right pizza dough, hoping (with a little trepidation) to open my eyes to more creative food choices, and my palette to a more nutritious, delicious dinnertime.

         This was a bit of challenge for my roommates and me.  The folks at Spelt Right Baking requested us to be to be mindful of the food we were consuming AND to create it ourselves.  In essence, were asked to be the composers of a symphony for Spelt Right dough – treating each topping as a member of an orchestra.

         Like a conductor with his baton, I started directing the ensemble – each ingredient an instrument in its own right – My roommates soon became the musicians playing the instruments.  Each new combination of toppings became a new song –

-       Goat cheese, tomato, red onion, and mozzarella (Gotta Get Your Goat)

-       Cheddar cheese, ham, broccoli, and mozzarella with tomato sauce (No Vegan For Me)

-       Mozzarella, red peppers, red onion, and bacon, with tomato sauce (Girl Put Your Pepper On)

As each pizza was carefully composed, and soulfully performed, we became more focused on the food and less on the process.   My roommates and I soon lost our roles as conductors and orchestra as we became distracted by the melodic aroma of baking spelt dough, melting cheese, savory onions, and sizzling bacon. We became focused on one thing only: devouring the pizza.

The results of the finished piece were delectable.  Dare I say, music to our taste buds?.  With each bite, I savored the  textured softness and wholesome sweetness of the spelt dough. 

Despite our original trepidation, the making of these pizzas was SO EASY. We simply switched the bland wheat dough for this incredible spelt dough. 

Great taste and good for you? How could the choice be any easier? 

My recommendation?  Indulge yourself, with the sumptuous symphony starting with Spelt Right Pizza."

- Edward Sturtevant

Lunch Box Chronicles: Day One-Hundred Thirty-Four (Happy Birthday to Me!!)

Having entered into August, the month of this Lioness's birth, I was finally the beneficiary of an incredible spelt birthday cake made by our in-house cake boss, Spencer, who has recently reached the ripe age of 14.

He pondered for several days on the perfect cake for mom's big 48th....He concluded that A GERMAN CHOCOLATE SPELT CAKE made with organic spelt flour and organic sugar would be fitting.  Unbelievably rich and complicated!!!

This cake and the process that went into it brought us full circle to the reason we have become such a foodie family.

Spelt German Chocolate Cake

Ingredients (adapted from AllRecipes.com)

• 1/2 cup water
• 4 (1 ounce) squares German sweet chocolate
• 1 cup butter, softened
• 2 cups organic cane sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups Vita Spelt organic white spelt flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 egg whites
•  
• 1 cup organic cane sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 egg yolks, beaten
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
•  
• 1/2 teaspoon butter
• 1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
5. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
6. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Although the cake should have taken about 2 hours to make, it took Spencer nearly 6 given we don't even have an electric mixer (it broke somewhere along the way), and he had no help from adults.  

Tim put together a wonderful last minute birthday gathering at Gritty's on Exchange Street in Portland.  The photo is the cake perched on a ledge overlooking Wharf Street from back side of Gritty's.   

Typical of planning though, Tim was right on time, but I was an hour and a half late with Spencer and Olivia in tow.  It turns out, that while Spencer had a great time making the cake, he forgot to feed his own body during the process, and had such a protein low it was as if we were full circle back to where we started 7 years ago with this diet change.

Both of us quickly realized that the melt down was simply a lack of eating - and we called Tim to order a Gritty's burger for Spencer upon his arrival.  

With Spencer fed, friends imbibed, and kids clamoring, we had a wonderful time.  "Happy Birthday day to me...."

Lunch Box Chronicles: Day One-Hundred Thirty-Three (Studies Recommend Spelt as Part of Healthy Diet)

Recently, an on-line customer informed me she eats Spelt Right products because diet change, which includes spelt, has helped her reduce the symptoms of metabolic syndrome which is related to insulin resistance.  She said that, on the recommendation of her endocrinologist, she went off of white starchy flours and on to ancient grains like spelt and quinoa.  As a result, she lost 30 pounds.

I have heard similar stories, but this piqued my curiosity. 

I started researching and found an interesting article in the Annals of the New York Academy of Science, entitled Adjuvant Diet to Improve Hormonal and Metabolic Factors Affecting Breast Cancer Prognosis.   This article contains some incredible information based upon various studies.

It a nutshell, it states what we many of us know, but hate to admit.  Americans (and others adopting the "Western Diet") eat a lot of junk, don't exercise much, and are getting sick as a result.  The good news is that there are ways to turn this around.  One is to eat better, and one of the recommendations is to eat spelt.

The abstract of this relatively lengthy article states that “western lifestyle, characterized by reduced physical activity and a diet rich in fat, refined carbohydrates, and animal protein is associated with high prevalence of overweight, metabolic syndrome, insulin resistance, and high plasma levels of several growth factors and sex hormones….[T]hese factors are associated with breast cancer risk and, in breast cancer patients, with increased risk of recurrences.  Recent trials have proven that such metabolic and endocrine imbalance can be favorably modified through comprehensive dietary modification, shifting from Western to Mediterranean and macrobiotic diet.”  (emphasis added)

Among the other dietary recommendations, the article suggests that breast cancer patients “reduce high glycemic index and high insulinemic index foods, such as refined flours, potatoes, white rice, corn flakes, sugar, and milk, using instead whole grain cereals (unrefined rice, barley, millet, oat, spelt, quinoa)

So, yes, I can say with confidence (and based upon experience) spelt is good for you.

And, if you want some great tasting spelt, try Spelt Right.

Lunch Box Chronicles: Day One-Hundred Thirty-Two (Word of the Day: Anodyne)

Anodyne - one of the words introduced at a CLE - continuing legal education course I took this week.  (I still bounce between the dual worlds of lawyer and entrepreneur). 

Anodyne - n. a drug that relieves pain; analgesic; anything that alleviates mental distress; adj. capable of relieving pain or distress. 


Yes, I could use an anodyne.  

Being an entrepreneur is STRESSFUL.  My brain feels it; my neck feels it; my soul feels it.  But thankfully, there are some human anodynes in my life who make this peregrination (oooohhh, I love big words) more palatable.  

My anodynes are folks who say, "I might not get it, but I'm here for you" or "Yes, I get it.   I've been there.  It IS hard, but you can do it.  If it were easy, every one would do it."   But, they go one step further; they not only offer words of encouragement and inspiration, they act.  Not only do they say, "How can I help," they roll up their sleeves and get in the thick of it.  They brainstorm on ideas; they find suppliers; they find bakers; they find funders. They say, it is ok, because I believe in you.  

They are what differentiates well wishers from anchors.  They are the people I love.  And I hope that someday I can offer my personal anodynes ranging in age from 9 to 85, a little relief of their own.  I hope one day I can offer them the fruits of my labor - for the lack of a better word - a lasting legacy.

So, at the risk of being a little self serving, I offer this Spelt Right pizza recipe as an anodyne to the stresses of just being.   Whatta Pizza!   

Ingredients, one Spelt Right Pizza Dough, fully thawed and risen.  Sauce of your choice.  Shredded mozzarella and provolone, black olives, mushrooms sauteed in olive oil and garlic, onions, fresh tomatoes, and whatever else serves to ease your pain.   Work dough gently into a lightly oiled baking pan.  Assemble as you would any pizza.  Bake at 450 for 12-20 minutes..check the crust!    Let cool slightly.  Indulge.  Feel no pain. 

Lunch Box Chronicles Day One Hundred Thirty-One (Blabbing vs. Blogging)

It was recently suggested that in order to promote marketing for Spelt Right and relay my passion behind this business, I should blog more.

I should do a lot of things more...like sleep more, exercise more, clean more, do my books more, play with my kids more, listen to my husband more.

But, there are also things that I need to do less, and one, as mentioned by my business partner, I need to blab less and blog more.  Clever juxtaposition, but true.  Blog more, blab less.

I need to complain less too, and worry less, and work less, but what this simply reveals is that there is a lot less and a lot more to life.  Perhaps, I just need to count more - count my blessings, count my friends, count my family, and count the endless number of four leaf clovers that grow in our yard.

With all of the great people in my life, despite all of the mores and all of the lesses, there is one guess - and that is "I guess that I am lucky."

As Joan Armatrading sang "I am so lucky that I'm as lucky as me."  Just have to keep reminding myself of that....

Lunch Box Chronicles Day One Hundred Thirty (Lord of the Flies 14 Year Old Birthday Party)

Themed birthday parties are the craze - My Little Pony for pre-schoolers, Glee Sing-a-Longs for Middle School Girls, 80s Rock Oldies for High Schoolers, but for middle school boys - YOU DON'T NEED A THEME....Chaos simply prevails - Dare I say, "Lord of the Flies" absent cannibalism was our unplanned theme for Spencer's 14th birthday.

I should have known that we were heading in that direction when Spencer mentioned that he simply wanted to invite friends to BURN their middle school homework.  And, Tim added fuel to the fire when he gifted Spencer a real CROSS BOW.   Mother Nature continued with the theme when she mysteriously planted a HORNETS NEST in a bush which the kids proceeded to trounce with pitch folks, hard rakes, and shovels.

It was chaos!

It was amazing to watch my young cake boss who expertly created his own spelt birthday cake earlier in the day transform into a member of a roaming gang within a few hours.  With flames rising, arrows careening, and angry wasps swarming, it was nothing short of miraculous that there were no major injuries.  At the conclusion of the chaos, there were only a few scrapes, loads of mosquito bites, and happy full bellies.

Luckily, these boys were not stranded on a deserted island with nothing to eat.  Instead, they had at their disposal endless amounts of Spelt Right pizza and the heavenly spelt chocolate cake made by a devilish kid.

It was a long three hours.  One that I do not wish to repeat, BUT....

as Shakespeare reminds us "All's well that ends well."

Spelt Right Pizza Dough - Perfect for Birthday Parties- Theme or No Theme

Heavenly Spelt Right Pizza for a Devilish Crowd

Someday we will convince Spencer to turn over the recipe for these divine cakes