Joy Held's Writer Wellness

"Be well, write well."

Friday Feast: ‘Shrooms Va-va-voom and Friends

Not everybody is a mushroom fan, but this baked stuffed portabella has been known to win over a few non-fungus eaters!

‘Shrooms Va-va-voom

Recipe by Joy Held

2 large portabella mushrooms, wiped clean with the stems cut out and the gills scraped out

¾ cup fresh spelt bread crumbs

½ cup low fat mozzarella cheese

¼ cup grated parmesan

¼ cup minced onion

¼ cup finely chopped parsley

½ tsp onion powder

½ tsp garlic powder

½ tsp dried thyme

2 Tbls melted butter, salt free

1 Tbls olive oil

Salt and pepper to taste

Mix the bread crumbs, parmesan, onion, parsley, butter, and spices together well in a bowl. Cave out the mushrooms a little if necessary to make room for the filling. Divide filling evenly between the caps  and drizzle with olive oil. Bake in a 350 degree oven for 15-20 minutes. In the last five minutes, turn off the oven and turn broiler on high. Sprinkle mushrooms with mozzarella and broil to desired melty deliciousness. Don’t take your eyes off! Burns quickly!

After this treat, take a walk around the block then settle down and visit these web friends of mine. Tell ‘em I said hello. And feel free to share this recipe and spread the fungus among us (couldn’t resist.)

Writer mom NATALIE MARKEY

http://pentopublish.blogspot.com/2011/07/understanding-writing-mommy-mind-with.html

Hot romance scribe MEREDITH ELLSWORTH

http://www.meredithellsworth.com/

Fav social media chicka KRISTEN LAMB

http://warriorwriters.wordpress.com/2012/05/02/big-six-publishing-is-dead-welcome-the-massive-three/#comments

Meanwhile, remember to look for a digital or print copy of Writer Wellness, A Writer’s Path to Health and Creativity at Cool Gus Publishing.

Have you subscribed to this Writer Wellness blog yet? Get email updates when a new post is added. Click “subscribe” and leave your email. That’s it and thanks in advance!

Be well, write well.

Joy E. Held

joyeheld@gmail.com

http://twitter.com/Joy_E_Held

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Friday Feast: World Vegetarian Day Pizza

My ‘O’ blood type is noted by Dr. Peter J. D’adamo in his book Eat Right for Your Type as the oldest blood type and the blood of the hunter, the pre-historic meat eater. We have highly acidic stomachs and staunch digestive systems unless we eat too many acidic foods. Then our stomach linings slowly disintegrate and ulcers abound. We need protein and aerobic exercise like running through the forest chasing an elk for today’s menu board. But every once in a while, I prefer vegetables over animal fat. And I love pizza.

The other dietary nemesis for us O-rdinary blood types (we’re the universal donors, but we can only accept ‘O’ blood ourselves,) is wheat. The wheat alternative that helps some of us with our cravings for bread is spelt. Spelt is the ancient ancestor of wheat and is a bit more digestible. Combining the two principles of pizza and spelt, I’ve managed to satisfy my teenage holdovers for pizza with the following recipe. If you don’t have the patience to make your own pizza crust, check out the ready-made product I’ve listed below. And look around. Spelt is popping up everywhere and making alternative baked goods really yummy!

Spelt pizza crust

2 cups white spelt flour

1/2 cup whole spelt flour (I like to sift them together so the crust is smooth but still has some body to it because of the whole flour.)

3/4 cup warm water

1 teaspoon rapid rise yeast

1 teaspoon salt

1/2 teaspoon sugar

2 Tablespoons olive oil

Dissolve the yeast and sugar in 1/2 cup of the warm water. Let sit covered in a warm place until the yeast “proofs” or has foamed up some. Using an electric mixer, mix the flours and olive oil together with the water/yeast mixture slowly at first. Add the rest of the warm water and when a moist ball begins to form, add olive oil and increase the mixer speed. The goal is a ball that sticks to the paddle but cleans off the inside of the bowl as it spins. Don’t over mix. That makes a tough crust.

Line a large pizza pan or cookie baking sheet with parchment paper and spray with cooking oil. Spray your clean hands with cooking oil and remove the dough from the bowl. Work it in your hands and spread it on the pan to the edges. Let rest while you prepare the sauce and toppings.

Pizza sauce

1  15 oz can of crushed tomatoes

1/2 tsp. salt

1/2 tsp. garlic powder

1 Tablespoon dried Italian seasoning

1/2 tsp. crushed red pepper flakes

1/4 tsp. black pepper

1 teaspoon olive oil

Mix all the ingredients in a bowl. Then spread the sauce on the pizza dough.

Toppings

This is where your own tastes come in, but this recipe is in honor of World Vegetarian Day ‘O’ctober 1.

Cheese: 2 cups shredded parmesan, mozzerella, cheddar (If you don’t eat anything that comes from an animal, you probably are well acquainted with rice and almond cheeses. Knock yourself out.)

1 Tablespoon chopped fresh parsley

1 Tablespoon chopped fresh rosemary

1/3 cup of banana pepper rings chopped

1/3 cup chopped red onion

1 tsp. dried Italian seasoning mix

olive oil

Cover the sauce with cheese mixture then remaining herbs and vegetables adding whatever other veggies gets your palate popping. Drizzle olive oil around the edges of the crust.

Bake for 20-25 minutes at 425 degrees. Cool briefly, cut and love every bite.

Source for ready made spelt pizza crust

Berlin Natural Bakery

http://www.berlinnaturalbakery.com/

 

There are five primary areas of practice to the Writer Wellness plan. Every other week I will post an idea for relaxation (Monday Meditation,) creative play (Tuesday Tickle,) fitness and exercise (Wednesday Workout,) journaling and misc. (Thursday Thought,) and nutrition (Friday Feast.)

 

Meanwhile, remember to look for a digital or print copy of Writer Wellness, A Writer’s Path to Health and Creativity at Who Dares Wins Publishing, http://whodareswinspublishing.com.

 

And check out these great blogs for ideas to keep your writing and publishing healthy and prosperous.

 

http://writeitforward.wordpress.com/ Bob Mayer

 

http://jenniholbrooktalty.wordpress.com/ Jenni Holbrook

 

http://warriorwriters.wordpress.com/ Kristen Lamb

 

http://inspiration4writers.blogspot.com/ Inspiration for Writers, Inc.

 

http://pentopublish.blogspot.com/ Natalie Markey

 

http://amyshojai.com Amy Shojai

 

Check out my new website Joy E. Held

 

Have you subscribed to this Writer Wellness blog yet? Get email updates when a new post is added. Click “subscribe” and leave your email. That’s it and thanks in advance!

Be well, write well

 

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Friday Feast: Egg Salad and Blog Mash-up

 

There are five primary areas of practice to the Writer Wellness plan. Every other week I will post an idea for relaxation (Monday Meditation,) creative play (Tuesday Tickle,) fitness and exercise (Wednesday Workout,) journaling and misc. (Thursday Thought,) and nutrition (Friday Feast.)

I promised this egg salad recipe to a good friend who shared a recipe with me last FF for guacamole.

“Joy’s Egg Salad Delight”

 6 hard boiled eggs, peeled, mashed

3 Tablespoons light mayonnaise or canola mayonnaise

1 stalk celery finely chopped

¼ red onion finely chopped

2 Tablespoons red pepper relish (found in the pickle aisle at the grocery)

1 Tablespoon fresh dill chopped (1/2 tsp. if using dry)

Salt & pepper to taste

Mix everything together, cover in an air tight container and cool immediately. Because of the mayo this can’t be left out for long periods of time. Serve on toast with a piece of crisp romaine lettuce.

Friday Blog Mash-up

Here are the great blogs I’ve visited this past week. Check them out.

http://www.eatmovewrite.com/ Interesting blog about the trials and tribulations of a freelance writer.

http://www.creatingkeepsakesblog.com/index.php?s=art+journaling Nifty site with some good basics about art journaling.

http://www.onewomanswrite.blogspot.com/ Linda Rettstatt’s excellent blog about life as an author.

Do you have a recipe to share with Friday Feast?

Meanwhile, remember to look for a digital or print copy of Writer Wellness, A Writer’s Path to Health and Creativity at Who Dares Wins Publishing, http://whodareswinspublishing.com.

And check out these great blogs for ideas to keep your writing and publishing healthy and prosperous.

http://writeitforward.wordpress.com/ Bob Mayer

http://jenniholbrooktalty.wordpress.com/ Jenni Holbrook

http://warriorwriters.wordpress.com/ Kristen Lamb

http://inspiration4writers.blogspot.com/ Inspiration for Writers, Inc.

http://pentopublish.blogspot.com/ Natalie Markey

Have you subscribed to this Writer Wellness blog yet? Get email updates when a new post is added. Click “subscribe” and leave your email. That’s it and thanks in advance!

Be well, write well.

Leave a comment »

Friday Feast: Spelt-the Other White Flour

There are five primary areas of practice to the Writer Wellness plan. Every other week I will post an idea for relaxation (Monday Meditation,) creative play (Tuesday Tickle,) fitness and exercise (Wednesday Workout,) journaling and misc. (Thursday Thought,) and nutrition (Friday Feast.

After a mouthful of spelt flakes cereal, my outspoken teenage daughters proclaimed, “The first man who ate this spit it out saying, ‘Splet!’ and that’s where the name came from!” I still cook and bake with spelt in spite of the girls’ drama and it’s paid off in the long run. For ten years they’ve eaten cookies, bread, and pasta made from spelt instead of bleached white flour or whole wheat and no one’s digestive system is complaining. In fact, everyone is much leaner, healthier, and happier. What is spelt?

 Today’s whole wheat and white wheat flour are descendants of spelt grain. It’s an ancient grain that has come back into vogue for gourmet cooking and to help wheat intolerant persons continue to enjoy pasta and pastries. Most people who suffer from celiac disease can eat spelt because the gluten in spelt is more easily digested. This doesn’t apply to all celiac patients, but many people who cannot eat wheat find spelt a tasty, simple alternative to going without bread and pasta. Even some gluten free people can eat spelt without complications. 

When the book Eat Right For/4 Your Type by Dr. Peter J. D’Adamo was published in 1998, many people took D’Adamo seriously and cut whole wheat and white wheat from their diets. I and my family switched to alternative grains and we’ve been happier ever since. It’s taken a while to get a handle on the differences in baking times and a slightly different taste, but overall spelt is a delicious substitute for wheat. http://www.4yourtype.com.  

Spelt is full of flavor, protein, and B vitamins. It’s much easier on the digestive system and because its popularity continues to grow, it’s now easier to find in health food groceries and online. (See resource list below.) 

Spelt noodles cook faster. Pastries made with spelt flour have a heartier texture. Spelt foods are more filling so you eat less while feeling satisfied. Spelt is a bit more expensive but it balances out when you don’t eat as much to feel full. After ten years of baking with spelt, my family takes it for granted that every pasta, cereal, bread, and cookie is made from spelt flour and they’re right! The extra effort is worth it.

Kitri’s Favorite Iced Spelt Oatmeal Raison Cookies

2 ¼ cups of white spelt flour sifted

¼ teaspoon salt

½ teaspoon baking soda

1 cup oats (not instant)

1 cup dark brown sugar

½ cup white sugar

1 cup salted butter half melted

2 Tablespoons honey

3 eggs

2 teaspoons vanilla extract

1 ½ cup raisons

Icing

1 cup confectioner’s sugar

4 Tablespoons half and half (use more liquid if necessary to acquire desired consistency)

Preheat the oven to 300 degrees F.

Sift the flour, salt, and baking soda together in a bowl.

In a metal mixing bowl, melt the butter half way in the oven while it is preheating. Take out the butter and blend the sugars with the butter then add the honey, vanilla, and eggs one at a time until a grainy paste is reached. Add the flour mixture to the sugar mixture mix lightly then add the oats and raisons.

Drop by rounded teaspoons onto a parchment paper covered baking sheet. Place the cookies in the freezer for 10-20 minutes to reset the butter. Bake one sheet at a time for 18-22 minutes checking regularly. Spelt bakes faster than regular wheat. As soon as a light brown is visible around the edges of the cookies, remove from the oven and let cool on the baking sheet for one minute before removing to a baking rack. When cookies are medium warm, drizzle icing over the tops. Store in airtight plastic containers with parchment paper between layers of cookies. Cookies freeze well for up to two weeks.

Resources

www.spelt.com

www.purityfood.com

www.berlinnaturalbakery.com

Meanwhile, remember to look for a digital or print copy of Writer Wellness, A Writer’s Path to Health and Creativity at Who Dares Wins Publishing, http://whodareswinspublishing.com

And check out these great blogs for ideas to keep your writing and publishing healthy and prosperous.

http://writeitforward.wordpress.com/ Bob Mayer

http://jenniholbrooktalty.wordpress.com/ Jenni Holbrook

http://warriorwriters.wordpress.com/ Kristen Lamb

http://inspiration4writers.blogspot.com/ Inspiration for Writers, Inc.

 Be well, write well.

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