I've been trying Brighid's Quinoa Tortilla recipe over the last couple weeks, and they are as fun to make as they are to eat:

The recipe can be found it RecipeBase at the following link:



http://www.dadamo.com/typebase4/recipedepictor.cgi?544

I have a tortilla press that I hadn't used in more than 5 years, so I got it out of storage and gave it a thorough cleaning. I was skimping on the flour too much when I tried rolling them out, so I started just shaping them in my hands, that way I can feel when they're about to get sticky and need more flour. I use rice flour for that step, as it's cheaper than quinoa, and that also helps be to avoid the skimping. I get them as thin as I can that way, they're pretty malleable, though not at all stretchable, then I gently press them in a hot tortilla press, turn them around 180 degrees and press from the other side, then cook on both sides with the press open. They turn out quite lovely, like a cross between wheat and corn tortillas, but no offending grains involved. On their own, they're a little plain, as a tortilla should, but with fillings and toppings they're amazing. I double the salt in the recipe, b/c most of my fillings don't have enough salt in them to begin with. (I tend toward low blood pressure and low minerals, so I never skimp on the sea salt, though with having cut out virtually all processed food, I'm probably still getting less sodium than the average American.)

On these tortillas I discovered a nice and beneficial way to make refried black beans. In a small saucepan add 1 can of black beans, after draining off about half the liquid. Add a tablespoon or two of ghee (who needs lard?), then squish up with spoon or potato masher. Add a dash of garlic powder, onion powder, sea salt to taste, and a couple tablespoons of Nutritional Yeast. Yum! You could avoid the shortcuts and saute garlic and onion in the ghee before adding the beans and other ingredients. I was too hungry to delay, especially since my son was being a real handful. Add ground beef or buffalo with compliant taco seasoning, avocados, onions, tomatoes, nutritional yeast and salsa...behold a great taco.

Another recent kick I've been on is all kinds of berries and their juice. I just feel the need for them during this pregnancy and time of year. Here's my grape soda: approx. 4 oz. pure blueberry juice, 4 oz. sparkling water, and 1-2 Tablespoons vegetable glycerine or agave nectar to taste. Tastes like a grape soda!

I also finally made some gluten free play dough for my son's nursery class. I also cleaned all the authentic glutinous Play-Doh off all the toys and cookie cutters. It just wasn't effective enough to stay with him and clean his hands and table every few minutes. For once, he this week he came home with no hint of gluten trouble.

Sorry it takes me so long to reply to all your comments, but thank you for your thoughts, ideas, questions, introductions, etc...