Innovative Gourmet Flavor Combinations

Welcome! I've always enjoyed unusual flavor combinations. I am committed to continuing this pleasure, while eating healthy. I hope this blog will allow me to share ideas for eating healthy without losing the excitement of innovative recipes.

I am a follower of the diet plan of Dr. Eric Berg, which in my case means gluten-free, alkaline, low-fat; my health and figure have improved vastly with this. This also fits with raw-food, vegetarian, and Weston Price (nutrient-dense), D'Adamo's Eat Right For Your Type, the Perricone Weightloss Diet, and the proportions follow Barry Sears's 40-30-30 Zone Diet. Organic, ecologic, and local-eating are also guiding principles. (Interesting how they all overlap.)

But looking around the Net, and in books, a lot of what's offered for "gluten-free" eating is versions of baked goods, and imitations of wheat dishes like pizza and burritos. You won't find that here. This site will present a complete re-thinking of how to be "gluten-free".

And followers of chef Michael Roberts and khymos, as well as lovers of Japanese creativeness (as in Iron Chef) should also find gourmet ideas here. The recipes will not just echo American cooking, but present new combinations.

Some of the reasons for this way of eating are: autism, perhaps aspergers, "celiac disease", obesity, perhaps cancer and who knows what else. You won't find the word "disease" used here though. As D'Adamo explains, a large part of the world's population (mostly with "O-blood type") never got the genes to adapt to eating the new foods of wheat, etc that came into the diet during the Neolithic. So don't call it a disease! We are actually an older human type. We're not sick; we just don't have that new-fangled adaption that some folks have. And looking into traditional diets shows that much of the world did not have wheat until very recently, and got along just fine. I know I'm eating quite well. I don't miss gluten at all.

Enough! Welcome to my kitchen . . .

Monday, June 22, 2009

Creamed Orange Soup

And here is a dish that would make a very nice contrast to both Spanish and Portuguese seafood dishes:


6 servings

7 ounces carrots, peeled and sliced

1/2 inch thick

41/3 cups chicken broth

41/3 cups fresh orange juice

1 cup plus 1 tablespoon whipping cream

2 tablespoons minced onion

1 teaspoon ground ginger

3 whole cloves


Finely grated orange peel

Boil carrots in enough water to cover in heavy large saucepan 10 minutes. Drain well. Add remaining ingredients except salt and orange peel and simmer until carrors arc very tender, about 30 minutes. Strain soup into another heavy large saucepan, pressing on solids with back of spoon to extract as much liquid as possible. Bring soup to boil. Reduce hear and simmer 15 minutes. Season with salt. Ladle soup into bowls. Garnish each with finely grated orange peel and serve.


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