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Tag: Gluten Free

Seasonal Ramen w/Miso Squash Broth

December 21, 2017

Happy Winter Solstice, return of the Light, the Sun, and a call to remember the hope we can find in the darkest night, which feels infinitely important in these dark days. This soup is a celebration of light in the form of food. I believe in the power of color and intention that goes into … More Seasonal Ramen w/Miso Squash Broth

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Blue Corn and Almond Flour Donuts

December 10, 2017

This is a recipe from an article I wrote for Edible Magazine in New Mexico for their December Wellness Issue. Edible publications are some of my favorite to read, and we have a substantial collection of issues from all over the country that we have collected on road trips. It was an honor to share … More Blue Corn and Almond Flour Donuts

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Blood Orange and Maple Donuts w/Redbud Flowers

March 31, 2017

Spring brings all the most beautiful flowers here, and redbuds are one of my favorite edible flowers to add to recipes. They contain more Vitamin C than an orange, which also gives them a bit of a tart taste, perfectly complimenting any sweet or savory dish. You can make capers with the closed buds, and … More Blood Orange and Maple Donuts w/Redbud Flowers

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Rustic Blue Cornbread with Honey Calendula Butter

September 8, 2016

So, I make this cornbread pretty much once a week when the weather gets cold up here in the high desert. It is hearty, but light, and blue corn is high in protein and my personal favorite thing : ANTHOCYANINS. Blue corn has the same concentration as blueberries and in studies has been shown to … More Rustic Blue Cornbread with Honey Calendula Butter

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Floral Almond & Olive Oil Honey Cake

June 9, 2016

I have always been enamored with all things Italian; I studied Italian in college, read Italian cookbooks to fall asleep, and married a Sicilian man. Olive oil is the quintessential Italian oil, and it varies in complexity and flavor more than any other oil out there. Almonds (also an Italian staple) are a natural, sensual … More Floral Almond & Olive Oil Honey Cake

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Red Lentil & Carrot Dal with Raw Beet Raita

June 9, 2016

I love Indian food for all it’s complexity and possibility. I once had a 10 year visa to India, and planned to spend time in the colorful wildness wandering. . . I grew up visiting Devon Avenue in Chicago, a street lined with vendors and Indian restaurants; a street that knows no traffic rules and … More Red Lentil & Carrot Dal with Raw Beet Raita

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Black Ramen with Nettle Miso Broth

May 25, 2016

Spring is the time when everything is shockingly beautiful where we live. It’s shocking because we spend months kicking up the dust and gazing out to a very sienna landscape, punctuated by moments of sagebrush. But daaaaamn, Spring, you do it right over here. It helps that we live on a farm not far from … More Black Ramen with Nettle Miso Broth

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Blood Orange and Olive Oil Tart

May 21, 2016

I spend a lot, and I mean A LOT of time thinking about what I am going to bake/cook/create in the kitchen. Every one of my memories is associated with food. Every place I have traveled or want to go has meals that go with it. I married my husband because he was the most … More Blood Orange and Olive Oil Tart

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Wild Salt Blend: Irish Seaweed, Spruce, Basil Sea Salt & Nettle Seed...continuing love affair with all things of the Sea🌿
Chocolate Rainbow Corn & Almond Flour Donuts w/Honey Spruce Syrup, Nettle Seeds, Wild Roses, & ground spruce/cinnamon. . Gluten, Refined Sugar & Dairy-Free🌲 . I collected spruce tips this spring and made a honey syrup with them-they are high in vitamin C and have a delicious citrus flavor—I wanted a glazed donut so soaked them on both sides and sprinkled generously. The others are topped with maple butter. . It’s possible to use spruce you gather now or even pine. This morning I gathered some fresh spruce and blended it to top the donuts off with cinnamon and flower petals from this season.
Gathered Snow & Wild Rose Syrup Granitas🌸 This is a perfect time to gather snow for granitas in the wintry parts of the world! . I was so inspired by the food stories of Sicily and particularly the origin of granitas—coming from the snow of Mt Etna. This winter I’ll fill up part of the freezer with snow for granitas all summer. . Sicily has beautiful food stories with many Arabic roots. Granitas were originally made from snow that was gathered on Mt. Etna, the volcano that plays a role in much of the story of Sicilian food & wine. The snow was carried down from the volcano and stored in nivieri, or stone recesses that acted as natural freezers. . Rosewater or syrup was one of the original ingredients that would have been poured over the snowy drink & dessert. . I love the process of being immersed in the stories of a place through food. . 🌸this recipe is in the Dessert eBook that is out now-link in bio & use the code Dessert20 for 20% until 12/12
Wild Salt Blend: Irish Seaweed, Spruce, Basil Sea Salt & Nettle Seed...continuing love affair with all things of the Sea🌿
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