Nothing like opening up my blog and realizing that somehow it’s been a month since I last posted. It was a long winter of shivering in our little house, and turning on space heaters, the oven, the hot plate, and boiling pots of water to set out in our freezing bedroom. There were beautiful red flowers and holidays that promised spring’s arrival was near, and then another stretch of cold rain and wind. There were crazy busy days at the cafe, as people shuffled in for soup and warm coffee drinks. We catered a lovely party for a new bride and groom, and baked sheet after sheet of hamantaschen for Purim.
Then in the midst of a rare Jerusalem snowstorm, my friend Anna arrived, her hair all golden from the california sun, and bringing a fresh, warm energy to our home. Her visit coincides with a big transition in our lives, my leaving my full-time cooking job at the cafe to pursue something new and exciting that I will be posting about soon. There are few friends that I would feel comfortable sharing my space with as I navigate the stress, and feelings of uncertainty during this time, but Anna is an amazing and supportive person who is helping me laugh my way into a new reality this month. More on that to come….
In the meantime I’d like to share these gluten-free recipes with you, as I’ve been experimenting with gluten-free eating this month. The following are new favorites (they all work, I promise!), enjoy!
Ari’s Qunioa Salad:
Rinse two cups of quinoa and cook in 2 cups of boiling water with a pinch of salt and a drizzle of oil. Bring to a boil and then simmer until done.
Toss quinoa with 2 peeled and diced carrots, a handful of chopped parsley, a handful of chopped mint, 1/2 cup raisins and 1/3 cup chopped walnuts.
Toss with this dressing:
juice of 1/2 an orange
juice of 1 lemon
salt, pepper, pinch of cayenne, pinch of cinnamon
1/3 cup good quality olive oil, drizzled in, while whisking vigorously