Bumblekiss

A new dining spot was discovered today, Bumblekiss. Located on 46th and NE Freemont, the restaurant is an old bungalow that has been converted. This translates into a limited yet creative space. One of the little kids breakfasting with her family couldn't understand why she couldn't just walk back into the kitchen to get what she wanted which expressed how un-restaurant the place feels.

The menu features lots of creative combinations but some classics as well. The ingredients are as local and as organic as possible and no hydrogenated oils are used, just homemade goodness. Bumblekiss strives to support people with food intolerances, just ask the waiter and they'll review the options. Gluten free bread is available for breakfast dishes and sandwiches. There are also gluten free and vegan pancakes on the menu.

I took my dad visiting from Spokane. We shared a black forest ham and pear sandwich that came with a side of soup and apple coleslaw and the bacon tacos that came with a side of garlic roasted potatoes. We both agreed the sandwich was good but not impressive, that was also the consensus about the coleslaw. The bacon tacos were another story however! A tasty mix of bacon and citrus salsa scrambled into eggs topped with pepperjack and served in soft corn tortillas. The potatoes were roasted to perfection with whole cloves of garlic roasted with them. DELICIOUS!!! So, if you are looking for a unique dining experience Bumblekiss could be your spot. Besides, who can't like a place with a name like that?

Spring Cleanse

Tis the season for clearing out clutter and deep cleaning everything in sight. This year I decided to add my body to the list and have commenced a two week cleanse: no dairy, gluten, soy, sugar or grain with limited fruit. This is going to be interesting. I've become more adjusted to the no dairy and gluten, but the no grain is a first. Be prepared for some different recipes!

Tonight the meal was entirely plant based making it full of nutrients and easy to digest. Dinner was a fennel, avacado and beet salad to start and pesto 'pasta' as the main. I used ribbons of zucchini I cut using a mandolin. After a very quick blanching in boiling water I tossed the zucchini with vegan pesto, chopped tomato and sliced green onions. Finished with a bit of sea salt and voila! A delicious grain free entree. You can also make this dish a raw one omiting the step of blanching. Let me know what you think if you feel adventurous some night and try this dish.

Product Review

Some days I just don't have the time to make every single meal, especially lunch. However, I'm then left with the dilemma of finding something I can safely eat. The other day while grocery shopping I saw Amy's brand frozen burritos. To my surprise and delight two gluten free varieties have been added to the line, a bean and cheese as well as a dairy free bean a rice version. I bought a dairy free one and took it for lunch on a busy day. Though I was excited I was also hesitant as I have been hard pressed to find good gluten free tortillas. Surprisingly it was quite good. The filling had good flavor and the tortillas had great texture. The burritos aren't cheap at about $3.50 a piece but excellent when you're in a pinch. I've seen them in New Seasons, Whole Foods, Zupans and Fred Meyer.

Farmers Market Treat

PSU Farmers Market is brimming with tasty treats making it nearly impossible to resist. I tried to pass by the Petunia stand but the Dulce de Leches cupcake was calling my name load and clear. It was so pretty I almost couldn't eat it, almost. The treats are gluten free and vegan the only downfall being the sugar content, but everyone needs a sweet once in awhile. Petunia is a local bakery. I hope you get a chance to visit. Let me know what you think if you do!

Final Mexio Post

Most nights we ate at the resort in The Bistro or visited the sister resort in town. The food was always great; clean, fresh, expertly seasoned. It also helped that the wait staff were fluent in English making it very easy for me to express my dietary needs. However, I rarely had to as there were always so many options. I followed the saying, "When in Rome, do what the Romans do" and made a point to eat guacamole and pico de gallo every single day I was there; it was an excellent decision. My favorite dishes while there were the chile rellenos (best I have ever had) and the enchiladas. I couldn't get enough of the chicken enchiladas with refried beans and rice. The mole sauce was a real treat, but the ranchero sauce continues to be my favorite. I treated myself to a margarita while there. It

paired excellently with my chips and guacamole. I had salad a couple times while there and was quite pleased as I had been very hesitant about eating fresh produce due to my condition. One salad in particular got a '10' for presentation. All I ordered was the mixed green salad (you'll see a picture of it below).

The trip to Mexico was amazing in so many ways. One way in particular is that it encouraged me that I really will regain a normal life even with my illness and severe food restrictions. I went to a foreign country and not only was able to find food to eat, but savored and enjoyed it tremendously. We all need those moments and experiences when we realize it really is going to be ok. Mexico did that for me. I hope you enjoyed sharing a bit of my adventure. Hope adventures to talk about are all in our near futures. Salud!

Mexico Part III

Now to review the luxurious experience of breakfast in Mexico. Half way through our trip we discovered the breakfast buffet, all you can eat for 1500 hundred pesos (approximately $13.50). It was a deliciously affordable way to go. The buffet had extensive options with a wide variety of items even I could partake in. An omelet and quesadilla station as well as a fresh fruit smoothie station were highlights. Aside from the smoothie station there was also a juice bar. All the juices served were fresh squeezed and included orange, apple, grapefruit, watermelon, cantaloupe, guava and pineapple. Prepared items (that I could enjoy) included refried beans, chiliquiles (corn chips sauted with enchilada sauce topped with cojita and onions), tamales, breakfast potatoes, scrambled eggs, ham, bacon, freshly made salsas, as well as fresh fruit and yogurt. What a feast! Having breakfast with my man was definitely one of the more enjoyable times of the day though every moment on vacation in Mexico was tremendously enjoyable.

On days we didn't eat at the buffet we either made a meal out of food we brought from home, which also worked out well, or ate at a restaurant enjoying fruit kabobs and huevos rancheros. All the egg and corn products were excellent. The eggs had bright orange yolks with a rich flavor. The corn tortillas and chips had depth, not full of the fried overly processed flavor so many of the corn products in the states have. The tortillas were especially moist. I could actually fold them over without the expected cracking down the middle. Ever since my return to the states breakfast just hasn't been the same. I guess I can't expect much from a humble bowl of oatmeal though. Here's to good eating and even better living!

Mexico Part II

My boyfriends parents visit Mazatlan, Mexico every year. Fortunately for us it meant that they had already scoped out some not to miss places. Casa Loma is one of the not to miss places for an elegant and fabulous dinner if you ever visit. Casa Loma is off the main drag, an old house that has been converted into a restaurant. The atmosphere is classic and calming. The wait staff at Casa Loma are excellent, so is the food (affordable as well). The four of us had dinner there early into our trip, my boyfriend and I loved it! We celebrated our two year dating anniversary while we were in Mazatlan. His parents treated us to dinner as part of the celebration allowing us to pick any restaurant we wanted; we chose to go back Casa Loma.

Amongst the four of us we tried four different dishes; chipotle chicken (chicken breast served in a chipotle cream sauce), ajillo chicken (chicken breast served in a butter, garlic, herb and medium spiced pepper sauce), seafood enchiladas (covered in a chipotle cream sauce) and the fish special (prepared in a white wine and caper sauce). All were excellently prepared and flavored perfectly, evident in the fact that there was never

leftovers. The table next to us ordered a spanish coffee which was quite an impressive spectacle. It was the most elaborate presentation I have ever witnessed. It was the type of dining experience that encouraged you to take your time savoring every bite and soaking up the atmosphere. Casa Loma is a must and we will definitely be visiting again, maybe even twice.

Mexico Part I

Hola! Como estas? Mí? Muy bien.

I've just returned from a week long vacation in Mazatlan, Mexico. The week was full of relaxing, spending time with people I love and experiencing new and fabulous foods. I was a bit concerned given my various food intolerances and intestinal challenges however, the week went great and I'm feeling better than I have in months (the sunshine and endless rest & peace to be thanked)!

Given the extent of the trip and the amount of Blogging material I acquired while traveling, there's going to be a Mexico series. We stayed at the Pueblo Bonita Emerald Bay resort on the coast.  The scenery was awe inspiring. I hope you enjoy the recount.

One day we were feeling adventurous and took the city bus into Old Mazatlan. The streets wind themselves in lazy loops and are lined with buildings of vivid color. Old Mazatlan is nestled against the sea shore making it a nice walk or short taxi ride to watch the crashing waves and stroll along the surf.

Inside the limits of Old Mazatlan is The Market. An experience worth partaking in, but not for the faint of heart. The food health and safety standards are vastly different and as a result some of the odors in the meat areas are quite overwhelming. Regardless it is fascinating and full of color and a wide variety of interesting items. I was drawn to the produce stands where the fruits and vegetables abounded. It would have been easy to get carried away and I might when I visit again. However, I exhibited tremendous self control and only purchased a mango and avacado. Both were amazing (after I washed them with soap and peeled them to protect my sensitive digestive system), so full of flavor which really emphasized to me the importance of eating locally. My goal for the next visit is to prepare a minimum of one massive dinner using the fresh, local produce (the meat areas were a bit traumatic so the meals may be vegetarian...).

I encourage anyone who is traveling to visit food markets and partake of local food items. Food is integral to the richness and diversity of culture. The preparation, consumption and enjoyment of food is universal and can create bonds of understanding and friendship.

Portland Farmers Market

Today marked my first visit to Farmers Market in 2011. It is always an experience that makes everything feel right in the world. Even on the cold and rainy day it was I beamed with enthusiasm and the joy that spring's bounty evokes.

The sights, sounds and smells are so enjoyable; rows of fresh produce, live music (an African drumming band this weekend) and local food vendors preparing food as ordered. Farmers Market reminds me that Portland is one of the best places to live. It's an experience not to be missed that only gets better throughout the summer.

The Market is getting more and more allergen friendly with a large majority of vendors labeling food items. My friend and I had breakfast from a great Mexican inspired stand, Verde Cocina. All the items were gluten free with many vegetarian and vegan options. The dishes have a Portland twist as they are bursting with fresh, seasonal produce from the Farmers Market. The animal products used are from local farms and are free range. I had Chiliquiles; handmade corn tortillas strips sauted with eggs, fresh veggies (kale, raab, carrot, onion and bok choy today), topped with bean salad, cojita cheese and fresh salsa. It was a delicious meal that also made my body feel great as it was packed with healthy protein and nutrient rich, energizing ingredients. I will definitely be back for more!

Did Someone Say Scones?

Lately I have been craving sweets. But not the super sugar sweets, sweets that are rich and have a depth of flavor. This has been quite a challenge to quell with my inability to consume gluten and increasing difficulty to tolerate any refined sugar. Fortunately I found this recipe in Elana Amsterdam's cookbook, Chocolate Chip Scones. These tasty treats have squelched the cravings and are packed with nutrients, an extra benefit I wasn't even looking for.

The recipe is easy to make and not complicated at all. I purchased the almond flour on Amazon

, not a cheap ingredient but oh so worth it! The rest of the ingredients can be found at New Seasons, Whole Foods or whatever local grocer you prefer. I also used a very dark chocolate bar made without dairy, refined sugar or soy lecithin. The brand is Rapunzel having great texture and flavor. Serve the scones warm and with a glass of tea or your favorite non-dairy beverage. Enjoy!

Tapalaya

Tapalaya is a great little restaurant in East Portland, located on 28th St. between Burnside and Couch. The restaurant offers creole food fit to be served in New Orleans, small plate style. I visit whenever I am yearning for some southern comfort or wishing I could be back in Nola. The atmosphere is sophisticated, yet still is able to pull off a fun and relaxing vibe. Though cajun food is often deep fried and unfortunately not gluten free appropriate, there are several items on the menu that are gluten free and excellent. The wait staff are friendly and very helpful in determining menu options for those needing items the are free of gluten. Quality ingredients are used and dishes are prepared from scratch. The restaurant has excellent cocktails and happy cosmos for $3 sure to make those Sex in the City girls swoon. Be sure to save room for dessert, the creme brulee and house made ice cream are not to be missed!

The restaurant has a blog

in order to keep patrons up to date on all the recent happenings and featured menu items. The special changes and can definitely be worth checking out as the item is never something on the standard menu. Local southern influenced bands are also featured weekly. The true Dixie Land style band was very enjoyable. Our table was right next to the stage and we were still able to carry on a conversation. Tapalaya is a great local restaurant worth supporting. Let me know what you think if you visit!

Evening's Meal:
Veggie Jambalaya
Sweet Potato Puree
Cajun Apple Coleslaw
House made cajun potato chips

Cookbook Review

I was recently introduced to the culinary creations of Elana Amsterdam. After briefly looking through her cookbook, The Gluten-free Almond Flour Cookbook. I eagerly went out and purchased one of my own. It is full of great recipes sure to fill the void living a gluten and mostly dairy free life can cause. All of the recipes are gluten free, grain free, soy free, free of refined sugar and many are free of dairy and egg-less. This book is not appropriate if you have nut allergies. I have made two recipes so far (I am eager to try more) and was amazed at the results. No icky GF aftertaste, no nasty spike in blood sugar, just absolutely delicious. The only down side to the recipes are that some of the ingredients are pricey and/or only available by order or in specialty shops. Other than that the book gets rave reviews and I encourage you to add it to your collection.

Gluten Free Portland Guide

A dear friend of mine who has lived with and successfully managed Celiac disease for several decades recently gave me a wonderful gift; the Gluten-Free Portland Resource Guide by Wendy Cohan. Such a generous gift that is full of valuable information. The guide discusses gluten intolerance and celiac disease, tips on how to manage a gluten free diet including recipes, as well as product reviews and local restaurant options. Learning to live a gluten free life can be extremely overwhelming, this guide light the path making the journey much easier. The guide is available for purchase online or at several local retailers such as New Cascadia International and Powell's on Hawthorne. I hope you find it as helpful as I have.

Carbonated Treat

Diet sodas used to be one of my favorite beverages. Nothing like a glass of bubbling carbonation and chemicals! Oh so good. Unfortunately for my taste buds, fortunately for my body I no longer partake of the diet or regular sodas. However, I still crave the refreshment of a cold carbonated beverage. Sparkling mineral water just doesn't cut it so I am always on the look out for a replacement. Two of my favorites so far are Oogave and Izze. Oogave uses agave nectar only to sweeten and has quite a sweet taste. The sweetness is

almost too much for my taste but very good nonetheless. Izze is fruit juice and carbonated water only, grapefruit is my favorite flavor. Izze drinks are becoming increasingly easy to find and Oogave is at some of the local grocers such as New Seasons. With summer approaching (hopefully!!!) these two drinks will be good to have on hand for those hot afternoons when you just need something cold and refreshing to drink.

Probiotics, Helpful Little Organisms

There is a good chance you have heard about probiotics and if not it's just a matter if time. These microorganisms are becoming very popular and for good reason.  In a natural healthy state our bodies have naturally occurring probiotics or flora inhabitating the digestive tract. This flora enables us to digest and absorb food and vital nutrients and are key in defending our bodies from foreign invaders such as harmful bacteria, viruses, etc. Proper flora activity is extremely important especially since nearly 70% of our immunity lies in our digestive track.

Over time due to stress, prolonged prescription medication use, pain med use including Advil and Tylenol, poor diet, etc. the flora can become diminished opening the doors to harmful invaders. People living with food intolerances, allergies, Celiac, etc. are especially at risk for depleted flora. Following the advice of your healthcare provider it may be very advisable to begin a probiotic regime in order to restore/maintain healthy flora to maximize your health and well being.

A multitude of products exist many requiring refrigeration. Your healthcare professional may have specific recommendations. I use a refrigerated version when I'm at home and then a shelf stable one when I'm traveling. I also really enjoy Kombucha, fermented tea, as it is a great source of probiotics as well. Below you will find a link to an article discussing probiotics and the health benefits. If you aren't already on a probiotic plan I encourage you to start one with the guidance of a licensed health provider.

Snacks for Traveling

I am in the process of packing for a trip to Mexico!!! I'm going to Mazatlan for a week. I am so excited and am in serious need of some drying out after a drenching winter. On the fringe of my excitement has been the ever present concern that I won't be able to find enough to eat. So instead of letting anything damper my enthusiasm I went on the defensive.

I have packed several items that are easy to transport and will prevent me from going hungry. The suitcase contains hemp milk, crackers, flax muffins, raw nuts and gluten free scones. Now I can head to a foreign land free of the worry that I'll become ill or go hungry. I'm slowly learning that success with restrictive diets requires forethought. Now, enough with the thinking! Mexico here I come!!!

Sugar, my evil culprit...

Every once in awhile I tempt fate indulging myself in a treat usually containing dairy and
/or sugar (two of the foods I am not suppose to consume). In the moment I am convinced that I made an excellent decision, my taste buds cheering in agreement. However, the consequences are quick to follow creating a short lived bliss. I am left with tangled insides and a nervous energy that nothing seems to calm. All of this for the taste of something sweet or filled with cheesy goodness. You would think I would have learned my lesson by now, unfortunately not.

I am not a purist, obviously, but the longer I go refraining from the foods my body reacts to the more I understand the importance of supporting my body and its process of healing. The only person I am hurting is myself. I am realizing that an infrequent indulgence, though it may not be good for my body, can be helpful for my mental health. However, I need to learn to be mindful, supporting my body in the hours before and after with good, nutrient rich, healing foods, tea and water. In doing so the damage will be minimal and I will still be on my path to wellness.

If it ever gets to the point of being more than my body can bear I will just employ a new technique, one described on NPR's 'Wait, Wait, Don't Tell Me'. I can just imagine eating those foods I miss and crave. Apparently it tricks your brain. I will let you know if I ever have to try and wether or not it is successful.

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Harvest Slaw

This colorful, raw side dish was inspired by a lunch I grabbed at New Seasons. Using memory and personal taste I developed this recipe. Harvest Slaw is a good break away from traditional mayonnaise based coleslaws. It was a fresh contribution to our Thanksgiving feast and goes excellently with pulled pork. It is sure to liven up your palate and table.

Harvest Slaw
1/2 head red cabbage, thinly shredded
1/2 bunch dino kale, de-stemmed and thinly shredded (be sure to wash kale extremely well so there is no grit in the salad)
1 fennel bulb, cut in half and thinly sliced, long stalks removed
1 carrot, shredded
2-3 scallions, sliced

Dressing
1/3 c Apple cider vinegar, preferably raw
1/4 c olive or grapeseed oil
2 tsp unrefined sugar or agave
1 Tbs whole grain mustard
Pinch of salt and pepper

Combine all vegetables after they have been prepared according to directions in a large container with a lid. Place all dressing ingredients in a separate smaller container with a sealing, no leak lid. With lid tightly fastened, vigorously shake the dressing to combine all ingredients. Once combined, pour over cabbage mixture. Cover and place in the fridge. Every couple hours, gently shake coleslaw to ensure the dressing is coating all the cabbage. The salad needs to be prepared several hours ahead of time or the day before for best results. It stores well for several days in the fridge. Enjoy!

Original recipe by J. Mattson

Restaurant Review

I recently had dinner with a friend at Prasad in the Pearl. The restaurant is part of a yoga studio with a host of class options. The food served is perfect for a post workout meal. Breakfast, lunch and dinner are served in an order at the counter style. The atmosphere is reverent, clean and very relaxing.  You'll leave Prasad feeling healthier than you did before you came.

The menu is entirely vegan, mainly gluten free, with many raw options. My friend and I could hardly make up our minds which resulted in an extended and luxurious meal. We shared a delicious salad with quinoa, figs, beets, currants and greens, raw 'pasta' with cashew and pesto alfredo, blackberry 'cheesecake' and a raw chocolate, peppermint truffle. The iced ginger tea is also quite a treat. I hope you get a chance to visit. Your body will thank you!