Healing Arts Sampler on Feb. 16

in Niwot at the Grange, 2nd Ave and Franklin St.  From 11am to 5pm.  I may be doing some massage there (if there’s enough room for my table).  I’ll also be having a donut tasting at the fair – some awesome gluten-free cake donuts.  Stop by and taste a sample, maybe get one to eat on the way home, or with a complimentary cup of coffee from our kitchen.

Healing Arts Samplers are our way of giving back to the community (holistic services at a fraction of their cost) and also a way of bringing holistic healing to public attention.  You’ll get to meet some great practitioners and try some new modalities or just have a session with something/someone you know works for you.  See the website for who will be there and what will be available.


Hope to see you on Saturday.  All sessions are $10/20 minutes and you can have more time if you wish.  You just pay accordingly – $5 for every additional 10 minutes.

Stay warm, Angela

Cornless corn bread???

That’s what my grand kids like to call my quick yeast-free ‘bread’ that I’ve been baking lately.  It’s a bit sweet, kinda crumbly like real corn bread, tastes almost like cornbread, and makes awesome ‘eggy bread’ (their version of French toast).  So, I’m going to have to share this with you all.  Just a few ingredients, no rising time, bakes in about 20-25 minutes and make the kids very happy.

Although some previously banned ingredients have been added back to their diet (some sugar, some butter and cheese), they are still corn free, soy free, and pretty much sugar free (except in some baked goods), and dairy free with the exception of the cheese and butter in small amounts.

Depending on how lazy I am when I make it or how much time I have, when I use the mixer this has a more bread-like texture (but not much more) and if I mix it by hand (really lazy or in a hurry) it has a more cornbread texture.  Just sayin’.

Cornless Corn Bread

Preheat oven to 350F


1/2 C organic brown rice flour

1/2 C organic white rice flour

1-1/2 Tbsp organic evaporated cane juice

1-3/4 tsp baking powder

1/2 tsp sea salt (I use Himalayan pink salt)

1 egg (I just Jumbo eggs)

1/2 C milk of your choice (I use Almond or Coconut Milk)

2 Tbsp oil (I use light Olive oil)

Mix dry ingredients well.  In separate cup, mix egg, milk, and oil, then add to the dry ingredients. Mix by hand or mixer until well combined. The batter is like a muffin mix.  Pour into greased and floured pan – 8”x4” loaf pan (doesn’t rise very much), 2 mini loaf pans, round cake pan, brownie pan, etc.  Whatever works for you.

Bake at 350F.  Just adjust the baking time accordingly.  In the loaf pan, it takes about 25 minutes, about 20 in the mini loaf pans, and probably less in the other pans.  Check after 15 minutes to see how done it is.  Too long and it’s too crumbly, too little and it’s not done enough.

I’m sure you can add things to this, or use different flour combinations or just one flour alone.  I’m finding that I like the brown and white rice combo for this.  Sometimes I’ll use a vanilla flavored Almond or Coconut milk and that sweetens up the bread a bit.

Enjoy!!  This is easy enough for the kids to make (young ones with supervision, of course).

Pictures next time.  I made two loaves this morning an they’re both gone before I decided to write this up.

 Stay warm, Angela

Happy New Year and Pizza

Wow, I can’t believe it’s already been 3 months since I last posted.  So much happening.   Here we are in a new year, winter holidays already behind us, and I haven’t even wished anyone a Happy Holiday or a Merry Xmas or  a Happy New Year.  Well, there you go…. I wish everyone the best of everything in this new year – health, happiness, prosperity, abundance in all things good!!  So now I’ll kind of update you all on what’s been happening in my 4 generation household.

Kids have been improving over the last few months and can now tolerate some more additions to their diet.  We were so excited when we added grains back into the diet, and since then have added some white potatoes (organic of course), ground beef (hormone/antibiotic free, grain or grass fed), and the very latest addition is a bit of cheese and butter.   Even though they didn’t drink milk anyway previous to all this stuff happening, they did enjoy cheese and butter.  Those products never seemed to affect them.  They’ve been without for almost two years and so now we’ve added some cheese back into the diet, and once in a while I’ll put some butter in their mashed potatoes.  So far, so good.  Keeping it as minimal as possible, and they are sure to take their enzymes (plant sourced full spectrum enzymes) which really help their digestion.

I’ve been promising them that I”d attempt a pizza, but what’s a pizza without the cheese?  Well, problem solved for now.  Being very careful to not overdo it, so it surely won’t be a regular offering.  But oh, what a treat it was.  This was my very first attempt at making any kind of home made pizza dough, never mind that it’s gluten free.  But I thought, hey, why not!!  All I can do is screw it up, and my dog just loves my screw-ups.  I dry up the mistakes and she gets healthy biscuit treats.

I’ve been meaning to post this other bread recipe that I’ve been using.  This is more of a white bread, a bit more spongy but the kids love it.  They call it the ‘Fluffy Bread’.  It takes me less time to make, less ingredients, and serves it’s purpose very well (although not as healthy).  And lo and behold, makes a delicious pizza crust.  So here we go with the basic bread recipe and the pizza directions following.  The original recipe is HERE.

Fluffy Bread (and Pizza)

1/2 C Rice Flour (1/4 C brown, 1/4 C white)

1/2 C Tapioca Starch

1/2 C Arrowroot Starch  (or Potato Starch)

1 tsp yeast

1/2 tsp Sea Salt

1/2 Tbsp Guar gum

1/2 C + 2 Tbsp + 2 tsp very warm milk (I use Almond or Coconut milk)

1 Egg (I use Jumbo eggs)

1 Tbsp Light Olive Oil

1 Tbsp Agave nectar

1/2 tsp Apple Cider Vinegar



1. Beat wet ingredients together until frothy, add dry ingredients and beat for about 5 minutes.

2. Pour into oiled & floured bread pan or 4 mini loaf pans.

3. Let rise for 15-30 minutes or until double in size

4. Brush top with melted butter or oil (optional).

5. Bake in preheated oven at 350F for about 25 minutes minutes for loaf and about 20 min for mini loaves

I’ve used this recipe for making buns also, using a ramekin or other small dish, even a muffin tin.  I’ve also made a bun form out of aluminum foil to help it keep it’s shape.  They take about 15 minutes to bake.

For Pizza

Prepare same as bread but you may need to add some extra water so it’s more like a sticky batter.  Spread on oiled and floured pizza pan or large cookie sheet.  Set the pizza shell in a warm place to rest and rise for about 15 minutes, Preheat oven to 400° and bake for about 10 minutes until golden.  Remove from oven, brush some olive oil on the pizza shell, then put on your favorite toppings. Drizzle a bit of olive oil on top.  Put under broiler until cheese or other toppings are bubbly.  Remove from pan immediately so the bottom crust doesn’t get soggy.

Learning from my mistakes:  What I did initially was put the dough into a large cookie sheet, but my kids wanted a thin crust and I realized that it rose too much, so I then divided it into two 8”x12” pans, spread it and let it rise again for a few minutes. Then baked it for 10 minutes.  I brushed some olive oil on the shelsl and then put on toppings and broiled until bubbly.  My mistake in this was leaving the pizza in the pans until we were ready to eat them…. won’t do that again.  I had to put slices in the toaster oven to crisp up the crust.  But definitely will make again because they were delicious.  I will also, next time, drizzle a bit of olive oil on top as the last step.

The toppings I used were very simple and what I had on hand.  Some Italian tomato sauce,  a combo mozzarella/provolone cheese, cooked seasoned ground  turkey, thinly sliced sweet onion.  And a bit of Swiss cheese.  One was cheese only, the other had the onions and meat.  Like I said, I used what was on hand, but you can pile on the toppings to your hearts desire.  On the meat pizza, I layered the cheese, then the toppings, then some more cheese on top of that.  This has been a very big treat because the kids have just started back to using some dairy products in a limited amount.  No milk, but a little bit of butter in cooking, and some cheese in sandwiches.  They are sure to take enzymes when they eat something that hasn’t been a part of their regular diet.  So far, so good.

About the recipe – the above is one half the  original to suit my purposes so if you decide to double it, you still need only one egg, and you would use 1-1/3 C. milk.  The original also calls for 1 packet of yeast (2-1/4 tsp) but I usually use only two tsp and I also use the fast acting yeast put directly into the dry ingredients (you can proof it if you wish).  I also made a mistake with the yeast in that I’ve been putting in 2tsp instead of 1 and it’s a bit yeasty, so will remedy that in my next batch.  The full recipe is good in a 9×5 bread pan.  I use the mini loaves or an 8×4 pan (makes a small loaf) for the half recipe above. Whenever I try a new recipe, I like to make half the amount so that if it doesn’t work for me I don’t waste so much ingredients – they tend to be expensive and dear doggie doesn’t need so many pricey treats.

I don’t have any photos of the finished product this time.  We were so excited about real pizza that I didn’t even think to take one, but I’ll be sure to do it next time.  And I think maybe I’ll invest in a pizza pan, too.

Stay warm…… Angela