Pumpkin Seed Spread
BY LAURIE GAUGUIN, Nov 1, 2008 8:52 PM
Makes 1 cup / This orange-scented spread is a festive, flavorful alternative to butter, with zero saturated fat. It’s fantastic on the Quinoa-Corn Muffins.
1 medium carrot, peeled and cut into ½-inch rounds
½ cup raw pumpkin seeds
6 ounces firm silken tofu, drained
1½ tablespoons honey
½ teaspoon sea salt
½ teaspoon finely grated orange zest
1/8 teaspoon ground cinnamon
1. Boil or steam carrot until very tender. Drain and set aside.
2. Meanwhile, heat a medium skillet over medium heat. Add pumpkin seeds and toast, stirring or shaking pan frequently, until seeds turn from green to brown and begin to pop. Pour seeds into a food processor. Let cool briefly until merely warm. Process seeds into a fine powder.
3. Add carrot, tofu, honey, salt, orange zest, and cinnamon to food processor. Process until smooth, about 2 minutes, scraping sides of bowl a few times.
PER SERVING (1 tablespoon): 37 cal, 51% fat cal, 2g fat, 0g sat fat, 0mg chol, 2g protein, 3g carb, 0g fiber, 78mg sodium
Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.
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Quinoa-Corn Muffins
BY LAURIE GAUGUIN, Nov 1, 2008 9:05 PM
quinoa corn muffins
Photo by Leigh Beisch
Serves 12 / Quinoa’s nutty flavor pairs perfectly with corn’s natural sweetness. These muffins are not only gluten free, they’re also rich in protein and easy to make.Ingredient tip:Be certain to use baking powder before its expiration date to ensure a proper rise.Prep tip:For best results, serve within a few hours of baking.
1 cup quinoa flour
1 cup yellow cornmeal
2 tablespoons double-acting baking powder
1 teaspoon salt
1/3 cup honey
6 tablespoons canola oil, plus more for brushing
1 cup whole milk
2 large eggs
1. Preheat oven to 400°. In a medium bowl, sift together quinoa flour, cornmeal, baking powder, and salt.
2. In a second medium bowl, whisk honey and oil until smooth. (If honey is too stiff, microwave it for a few seconds.) Whisk in milk and eggs. Pour milk mixture into cornmeal mixture. Whisk just until smooth; do not overmix.
3. Brush muffin tins with oil, even if using a nonstick pan. Pour muffin batter evenly into tins. Bake for 17-20 minutes on center oven rack, until tops are lightly golden and an inserted toothpick comes out clean. Remove from oven; cool 5 minutes, then remove muffins from tins. Serve warm, or allow to cool on a wire rack.
PER SERVING: 186 cal, 44% fat cal, 10g fat, 1g sat fat, 38mg chol, 4g protein, 24g carb, 2g fiber, 401mg sodium
Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.
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From one of your links granny.......Looks like we should stock up on seeds.
The panelists included:
Andrew Kimbrell, Executive Director of the Center for Food Safety
Ignacio Chapela, biologist and professor at UC Berkeley who is a leading academic critic of genetically modified organisms (GMOs)
Fred Kirschenmann, director of the Leopold Center for Sustainable Agriculture
If you haven’t yet seen “The Future of Food,” I urge you to do so. Here are some facts brought to light during the panel discussion that I think are especially important:
* Monsanto, America’s largest seed producer, OWNS 24% of the world’s seeds. Monsanto and three other American corporations OWN 49% of the world’s seeds.
* 15 patents are now pending approval for genetically modified seeds that use “terminator technology.” Such seeds will kill themselves off after each growing season, preventing farmers from saving seeds (yielded from the current crop) for the next planting, which is essential for strong plants and a sustainable ecosystem.
* GMOs (genetically modified organisms) are not required to be labeled as such, thus relinquishing any responsibility of the corporations for health problems of people who consume their products.
* GMOs have been approved for human consumption, even after lab rats who were fed such foods developed major health problems. The health affects on humans is unknown.
* GMOs do not contain more nutrients than other foods, and they do not provide an increase in crop yield. Furthermore, it is impossible to create genetically modified seeds that are immune to all environmental challenges, as seed manufacturers lead us to believe.
* Scientists who challenge the safety of GMOs are often denied funding, or are told to keep quiet about their findings.
* Current GMOs in the United States include: corn, soybeans, canola and cotton.
* THE GOOD NEWS: By law, organic foods cannot be genetically altered.
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