New food of the week: Homemade Pumpkin Gnocchi

Continuing from this morning's blog post - my pumpkin gnocchi are delicious.  Who cares if they aren't the same texture as one's you have had before!  They are my first taste and I really like them.

I boiled them in water and then browned them in just a tiny bit of coconut oil with fresh sage from the garden and dried cranberries.

It's lovely to split them with a fork and see the orange pumpkin color peeking through.

And made from garbanzo flour and psyllium husks, they are a wonderful source of fiber.

As I always tell my students - try a new food every week. You never know what is out there that you will really love.  It's worked today, for sure......and yesterday actually with those rose hip truffles....time to make more of those for friends coming around tomorrow.

Have a great weekend and try something new!


New food of the week - Samphire

When I was in England last week, I had a vegetable that was new to me - Samphire.  It was served in a restaurant to accompany some fish.

I don't recall ever eating before.  It is an edible wild plant found on the coast of England and some areas of Europe.  It is now also cultivated in some areas of Britain where it grows in a light rich soil.  The removal of the wild plants is now considered illegal in UK, but harvesting is permitted.

It is a little crispy and goes well with fish, as it has a taste of the sea. It looks a little like skinny small asparagus.

It can be used raw, but the one I tasted was steamed.  It was a lovely bright green color.  Use the stems and leaves - not roots and don't add salt as it is already salty.

I liked it. Not something I'd have all the time, but it definitely did go well with fish and had a different texture.

Have you ever tried it?

New food of the week - Buddha's hand

My new food this week was a Buddha's hand citrus.

Quite a scary food from it's look. Would be good for halloween!

It is a citrus fruit but has very little flesh and is juiceless and often seedless.  The fruit is made up of fingerlike parts unto 12 inches long.

It is a fragrant fruit and used predominantly by the Chinese and Japanese as a room freshener.  Just place a Buddha's hand in the room and the fragrance perfumes the room.  It is also used for freshening the smell of clothing.

The fruit is also used as an offering in Buddhist temples.  Apparently, Buddha prefers the fingers to be more "closed" rather than as an open hand, to signify prayer.

As a food, just the peel is used.  The inner pith- the white part under the peel is not as bitter as pith on other citrus fruits so the fingers can be cut off and then sliced longitudinally - pith and all -  and used in salads or with fish dishes etc.

I decided that I'd use a microplane to get the zest off the fingers, and then dehydrate it for future use.  I used some of it on a salad and it had a lovely citrus flavor - not too sharp.

Next time I'll try a finger, whole!

Did you try a new food this week?