Tag Archives: Slow-Food
This blog, Nourishing Foodways, is the culmination of my many hours spent obsessively, incessantly developing recipes. I’ve always enjoyed transforming traditional American recipes into nutrient-dense and gluten-free dishes and this blog has been my way of sharing my creations with the world.
The posts and classes that I’ve promoted here have helped me to gauge interest in the types of food that I’m passionate about. I love empowering folks to cook nutrient-dense, local and seasonal foods, and many have told me of their love of cooking meals at home. But they’ve also told me of how very busy their lives are and how they are continually seeking safe options for eating out. At the same time, people who are recovering from serious health conditions have told about involved and unfamiliar methods of preparation that are overwhelming.
Thus, when we ( my partner Bob and I) learned of an opportunity to operate a food cart serving nutrient-dense foods to the busy students and professionals at the National College of Natural Medicine, we could not pass it up. The opportunity to deeply nourish the community of NCNM, and the larger community of Portland, felt like a weighty but exhilarating undertaking. (For those of you unfamiliar with NCNM – it’s located here in Portland and educates naturopathic doctors and acupuncturists. It also operates a teaching clinic which is a great source of low-cost alternative health care in Portland.Click on this link to NCNM’s website for more details.) The food cart arrangement turned out to be beautiful. It includes a covered eating area and enormous storage warehouse. It also includes all of the good vibes and support of the high-minded people at NCNM! We feel truly blessed to be joining the NCNM community. We also feel blessed to be working with the terrific folks at Cattail Creek Lamb, Afton Field Farm, Sweet Briar Farm, Kookoolan Farms, Organically Grown Company, Equal Exchange, Mountain Rose Herbs, Bob’s Red Mill,and Hummingbird Wholesale. We feel so thankful for our community and for those who have come before us, paving the way for a nutrient-dense, local food system!
We opened Dori’s Gluten-Free Kitchen on January 7th, 2013. We’re a 100% dedicated gluten-free food cart serving nutrient-dense, local, and fair-trade foods. We’ve designed a seasonal, rotating menu that always includes bone broth based soup, vegan soup, a seasonal salad, sweet and savory hand pies (with flakey pastry!) and sandwiches on our homemade gluten-free sourdough bread. We also sell plain bone broth by the cup, bowl and quart to-go. Breakfast and lunch are served Monday through Friday from 9 am to 3 pm. We cater special events and luncheons, and accept special orders for cakes and pastries.
The blog medium requires pictures and I’ve always used my own photographs here. When I first started to blog I found food styling and photography to be especially frustrating – partially due to the overcast days of Portland – and partly due to the artistic and technical skills required to successfully style and photograph food. Somedays my desire to share a recipe would outweigh my dissatisfaction with the picture of the food. But overtime, food styling and photography for this blog has helped me to recognize how a dish might be able to tell its own story. In this way, the Kitchen has become a direct extension of my work here. Each day I’m striving to help the food tell it’s story: where it comes from, how it nourishes, why it’s prepared accordingly.
I invite you to join me on my next great adventure – the food-cart “Dori’s Gluten-Free Kitchen“! We’re close to the city center – in SW Portland (close to OHSU and PSU) – located in the West Parking lot of NCNM’s main academic building (under the red awning). (Click here for directions) Follow Dori’s Gluten-Free Kitchen on Facebook for up-to-date menu information. If you have any questions please email me at firstname.lastname@example.org or call (503)3969172 to speak with me directly!
Raw Cow’s Milk Yogurt Makes about 1 quart Raw Milk Yogurt retains all of the vitamins, fatty acids and enzymes of properly produced raw milk, along with the probiotics and tart, familiar taste of the yogurt culture. The microorganisms that … Continue reading
Fall 2012 Gluten-Free Baking Classes with Dori; Holiday Baking, Sourdough Baking & 1-Day Kookoolan Workshop
This fall I’m offering three gluten-free baking classes full of helpful info, samples, and camaraderie! The first is “Gluten-Free Holiday Baking: Celebrating Life Without Gluten” Saturday November 10th, from 10 am to noon at People’s Co-op Community Room. We’ll spend the morning learning tips and tricks for adapting all of your favorite holiday recipes into healthy gluten-free baked treats!
The next is “Gluten-Free Sourdough Baking: How to Use Traditional Techniques with Gluten-Free Flours” on Wednesday November 14, 2012; 10am -noon, also being held at People’s Community Room. This class will teach you everything you need to know to get started baking with an ongoing, whole grain, gluten-free sourdough starter! I’ll teach you a simple, low-maintenance way to create a starter, and how to use your starter to make traditional sourdough baked goods!
Finally, on Friday December 7th I’ll be down in Yamhill at Kookoolan Farms teaching a 1-day gluten-free baking workshop! The workshop will include expanded versions of the holiday baking class and the sourdough baking class, as well as introduce the basic elements of adapting your favorite baking recipes to fit your special diet! The class includes coffee, tea and GF pastries in the morning and Kookoolan Farm lunch! Join us as we explore how a limited diet can be nutrient-dense and delicious!
Read on for all of the details!
Gluten-Free Holiday Baking: Celebrating Life Without Gluten
A morning of gluten-free pastries, cookies, breads, and pies. Participate in hands-on demonstrations where you’ll get acquainted with gluten-free ingredients and processes – before the big day! Taste samples of whole-foods based, gluten-free desserts and breads that you’ll be delighted to make and serve for special occasions.
Class Fee: $14 (includes coffee/tea, samples, recipe packet & attendance in the class)
Saturday, November 10, 2012 10 a.m.-12 p.m; email email@example.com to register.
Learn to make your own sourdough starter, maintain an ongoing starter culture, and use it to leaven breads, cakes, and more! (Bring a small jar with a lid to take home your own starter.) This is a free event sponsored by Nourishing Foodways and People’s Food Co-Op. Wednesday, November 14, 2012; 6-7:30 p.m. Call 503-ORGANIC to register.
Gluten-Free Baking! at Kookoolan Farms
This is an all-day class that runs from 9AM to 3PM and includes coffee or tea with GF pastries, full GF farm lunch made with all-Kookoolan ingredients plus the baked goods produced during the morning session, and afternoon snacks. Come hungry and expect to leave full!
Successful GF baking requires two significant changes to wheat-based baking: gluten is the “glue” or “stickiness” that keeps baked goods together; without gluten, other substances must be used as the glue. Dori discusses the pros, cons, and best usages for all. The second modification is pH. All wine and beer makers know that a proper pH range is crucial for good yeast growth. Baked goods also use yeast, and bread yeast has been selected by humans over thousands of to perform best in the pH range naturally present in wheat flour doughs. GF ingredients typically yield a dough in a different pH range. By modifying the pH of the dough, you can help your yeast to thrive.
Beyond Yogurt: The Artful Science of Cultured Milk at Ludeman’s Join me and Healing Pond Farm a morning of informative discussion, hands-on demonstrations, and flavorful samples. You’ll learn the simple steps to making yogurt, cultured buttermilk, and kefir in your … Continue reading
At Peace with the “F” Word: How Self Acceptance has Helped Me Thrive through Fibromyalgia I was across town for my first visit with an Osteopath, Dr. Hector Rodriguez, D.O.. A trusted friend had referred me - so I thought I … Continue reading
Kefir Grape Juice Makes 3 cups A few well-rinsed dairy kefir grains added to diluted juice makes a sweet, tart, slightly fizzy, and ultra-refreshing lacto-fermented, kefir grape juice. This recipe calls for store-bought organic Concord grape juice, but if you … Continue reading
Old-Fashioned Fermented Dill Pickles Makes 3-4 quarts During the late summer months when cucumbers are plentiful these simple fermented pickles are a staple in my kitchen. Over the years, the reassuring advice of Sandor Katz’ Wild Fermentation: The Flavor, Nutrition, … Continue reading
Kefir Workshop: Dairy-Based Kefirs, ‘Krauts, and Juices Dairy-based kefir grains are one of the easiest, most reliable methods of culturing milk, sauerkraut, and fruit juice. In this free workshop you will learn how and why to make dairy kefir, and … Continue reading
Marinated Mixed Vegetable Salad Makes about 4 cups A marinated mixed vegetable salad is one of my favorite ways to prepare summer vegetables. With this recipe as a template I use up the odds and ends left in the crisper … Continue reading
Nutrient-Dense Meal Planning: Making nutritious cooking organized, economical, and even fun! Tuesday August 7, 2012; 10-11 am PST In this one-hour free teleconference I’ll share tips and tricks for planning simple, delicious meals. When you have a plan and all of the … Continue reading