Tag Archives: Soy-Free
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!
Gluten-Free and Gum-Free Quick Bread Makes one standard loaf This is a reliable master recipe for moist, delicious, and undetectably gluten-free and gum-free quick bread. Choose your own combination of flavors from the options below, or choose from any … 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
When: Saturday July 28, 2012; 10 am-12 pm What: Gluten-Free Flatbreads: How to Make Tortillas, Pita Bread & Sourdough Pancakes Join me for a morning of exploration, demonstrations, and delicious samples! You’ll learn straightforward techniques for making your favorite flatbreads … Continue reading
Garlic Ranch Dressing Makes ¾ cup A thick, spicy dressing and dip for the array of vegetables appearing at your table this summer! I include raw garlic in the recipe for a bit of the heat that I miss-out on … Continue reading
Avocado Coconut Smoothie Makes 32 ounces The uncommon and health-promoting fats within avocado, coconut, and flax are combined in this tropical-themed smoothie. Avocado is a good source of the monounsaturated fat, oleic acid. Coconut and coconut oil are great sources … Continue reading
Sesame-Ginger-Nori Flax Crackers Makes 16 Crunchy flax crackers are a fun way to sneak anti-inflamatory, mood-boosting omega-3 fatty acids into your regular diet. This version includes all of my favorite Asian flavors – roasted sesame, ginger, garlic, tamari, and … Continue reading
Gluten-Free Sourdough Pita Bread Makes 8 I’m truly delighted by these little, gluten-free, sourdough pita breads. They puff-up when baked, they’re perfect for pocket sandwiches, and wonderful with hummus! 2 cups mature Gluten-Free Natural Levain Starter Culture ½ cup warm … Continue reading
Sprouted Gluten-Free Bread Makes 1 loaf The extra efforts of sprouting are rewarded by crunchy, tender, sandwich-friendly Sprouted Gluten Free Bread. Once you are familiar with the simple process for sprouting grains and legumes, this bread is rather easy … Continue reading