Tag Archives: gluten free

100 yummy recipes from a gluten-free omnivore

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Writer and photographer Erin Scott has just published her first book, titled Yummy Supper, which offers 100 “fresh, luscious and honest recipes from a (gluten-free) omnivore.” The book grew from Scott’s popular blog of the same name. We asked the Berkeley resident to spill the beans on her inspirations, what the deal is with gluten free, and where she likes to source her food locally.

The new book is gorgeous. What did you set out to achieve when you wrote/photographed it?

Thank you! I wanted to make a book full of recipes that are fresh, delicious, and accessible to a wide range of home cooks. I looked at photography as a powerful way to draw people into the kitchen and encourage them to cook –a well-written recipe can be enticing, of course, but photography is an unbeatable tool to whet someone’s appetite.

The book stemmed from your Yummy Supper blog. When and why did you start writing that?

I accidentally fell into blogging back in the summer of 2009. At that point, I didn’t even know how blogs worked and I’d always been a bit suspicious of technology, but I was looking for a friendly forum to share recipes with other food-loving friends and a blog seemed like a good vehicle.

I’d been diagnosed with Celiac Disease in 2008 and at first felt very isolated in this food-obsessed town of ours. I started Yummy Supper because I was looking to reconnect with folks around the joy of cooking simple, seasonal foods, to look beyond my dietary limitation and create a delicious common ground for sharing recipes with other food lovers, gluten-free or not. … Continue reading »

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In Berkeley: Vegan, gluten-free Sanctuary Bistro

The Jones Horton Clan, of Sanctuary Bistro in Berkeley. Photo: Courtesy of Michelle Cehn
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Calling all vegan and/or gluten-free residents of Berkeley (that’s at least half the city, no?) a new restaurant is opening just for you. Not a place with a few vegan and gluten-free options on the menu, no. A sit-down restaurant where vegan and gluten-free diners can choose anything on the menu without having to ask what’s in it.

Sanctuary Bistro is its name, and it’s opening Friday, Aug. 1. The restaurant is at 1019 Camelia St. in West Berkeley, in the space that held Sushi Banzai for over 20 years. It’s also not far from a spate of development happening on Gilman Street in expectation of the Whole Foods Market under construction between Ninth and 10th streets.

A husband and wife are behind Sanctuary Bistro, Barry Horton and Jennifer Jones Horton. (They have two small children as well, but they won’t be helping out much in the kitchen.) The pair has run Local Love Vegan Catering for the past five years. … Continue reading »

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Rooibos Capetown: From cup to cookie

Rooibos cookies (3)
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One of my favorite evening drinks is a hot cup of rooibos (“roy-bus”), also known as red tea or African honeybush tea. It has a soft, naturally vanilla-y flavor that reminds me a bit of my grandpa’s tobacco pipe and tends to calm me instantly. It’s delicious plain or with a splash of cream and honey, and it’s purely caffeine- free.

I never thought I’d love it any more than I already did – until I found a delightful new twist on it.  Speckled with tiny colorful flowers and flavored with vibrant fruit, Rooibos Capetown has quickly become my favorite hot drink. Its beauty is evident at once in three ways: sight, scent and taste.  And with every sip of it I’ve savored, I’ve succumbed to vividly imagining it being integrated into a dessert. This has proven to be a deliciously worthy daydream. Here’s my first of many sweet Capetown creations. … Continue reading »

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Lemon trees everywhere: A pie for Berkeley

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My sister used to refer to Berkeley as the place with giant lemon trees everywhere. And it’s pretty much true, don’t you think? I got my own little lemon tree about a year ago and I’ve been watching it ever since. While my tree can’t compare to the prolific and giant ones around town, I was thrilled to pick its first fruit a few weeks ago: three beautiful, succulent lemons. Intent on turning them into something unusual that would really let their flavor shine, I made rich, creamy lemon curd and nestled it in a crust made of crisp meringue. Here’s the recipe. … Continue reading »

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