cider love: by J


I’ve got a big thing for cider. A good cider is crisp, clean tasting, with no overriding sweetness, and it has little else than apples and yeast in the ingredient list.

I have a couple favorites at the moment locally, Bite Hard Apple Cider out of Booneville, CA, back home I discovered Left Field Cider Co, from BC, and a bigger more easily found brand is Angry Orchard.

When looking for a cider I weed out any with added sugar, juice concentrate, or other sweetener types, I like few ingredients, and another often good sign for me is a higher alcohol percentage (between 6-9%).

In any case they’re generally affordable, drinkable, and as a bonus gluten free.

I’ve also been known use them in my sangria in replace of soda, be warned, this will be a high alcohol sangria.

xo J


soba and greens: by J

sobaandgreensThe warmer days are perfect for cold noodle salads. One of my favorite is cold soba noodles with seasonal greens, in this case sugar snap peas and bok choy, with tofu and chives.

Cook the soba according to the directions, they should be firm, but tender, and rinsing them well with cool water ensures the noodles aren’t too sticky or gummy.

Soba noodles if 100% soba are gluten free, but make sure to read the ingredient lists if this is important to you, as 100% buckwheat are harder to find and generally quite a bit more expensive.

I season to taste with soy sauce, fish sauce, rice wine vinegar and sesame oil.

xo J

2 ingredient pancakes: by J

photo (1)I’ve seen this recipe or one similar floating around the internet for awhile and have always raised an eyebrow at it. A two ingredient pancake, which could also be called a banana egg scramble, just didn’t seem like a great idea.

I had a craving for pancakes, an aging banana and 2 eggs on hand, and thought why not give it a try.

While I’m not gluten free, I do try to limit wheat in my diet, especially refined flours.

This recipe seemed impossibly simple, but the results were so enjoyable I had to share.

Simply mix 1 medium ripe banana with 2 eggs, and optionally a pinch of salt and a few shakes of cinnamon.

I found blending the banana with 2 eggs seemed better than just mashing as far as consistency goes, but mashing certainly works just fine.

Heat a nonstick pan on medium, melt 1tsp of ghee or butter, or neutral oil if you prefer, pour the batter into small puddles. Smaller pancakes flip much more easily, as these don’t set up quite the same as traditional pancakes do.

After a few minutes flip until browned on both sides. It will take a few rounds to use the batter, but they were fine just sitting on a plate waiting.

I found these perfect with a light drizzle of honey, lemon zest and slivered almonds, but feel free to top with your favorites, from additional banana slices, maple syrup, jam, berry compote, or just about anything you prefer.

xo J


lemon ricotta almond cake: by J


IMG_5909 IMG_5912Lemon ricotta almond cake that just happens to be gluten free. I saw the recipe on Apartment 34 who spied it on Cakelets and Doilies, and had to make it asap.

It’s super simple, moist and somehow both light and dense. I skipped the icing sugar as I found it to be sweet enough without.

It keeps well the next day, and yes I definitely ate it for breakfast, and for midday snack, and then some more.

Happy Thursday,

xo J


spelt love: by J


SF is entrenched in its typical chilly summer weather. Which means that I’ve been baking.

Lately I’ve been using spelt flour in replace of wheat flour, and overall it seems to be a pretty easy transition, with a 1-1 replacement.

Spelt flour is notably slightly higher in protein, while being lower in calories than wheat flour.

I’m mainly curious about it as I’ve heard it is better for gluten-intolerance, even though it is not actually gluten free.

So far I’ve made this with dark chocolate chips added, and a chocolate zucchini loaf, with squash from Farm School.

xo J