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On Set

When I was told we needed a caterer for a big shoot day, one lady came to mind. photo copy 2 My beautiful friend Kristin is not only a huge pleasure to be around, she is an incredible natural foods chef with a talent for catering.

As someone who is used to carrying around a bag full of food on set to avoid craft services, it was a huge relief to know I'd have delicious, fresh healthy food available to me all day.  As well as gluten-free options! photo copy Kristin pulled through for us all with great food all day long.  We were working with some of the hungriest types around: TV crews and hockey players, and everyone left satisfied.

There were many groans of approval for Kristin's gluten-free muffins ("Look at all the blueberries!  These are gluten-free?!") as well as her red pepper walnut dip.

Being the gem that she is, she was happy to share her recipes when I asked...

 

Gluten-Free Lemon Blueberry Muffins Adapted from Gluten-free Girl Makes 18-20 muffins

  • 1/2 cup + 2 tbsp butter, softened
  • 1 cup unrefined cane sugar
  • Zest of 1 lemon
  • 2 large eggs
  • 1 cup sorghum flour
  • 1 cup white rice flour
  • 1 cup arrowroot starch
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ½ cups plain sheep's milk yogurt
  • 1 cup fresh blueberries

1. Preheat the oven to 375F. 2. In a large bowl, cream the butter, sugar and lemon zest together. (Do not use an electric mixture- this will inhibit rising). Add the eggs and mix well. 2. Mix flour, baking powder, soda and sea salt in a large bowl. Add a cup of the flour mixture to the creamed butter and mix well. Add half the yogurt and stir until combined. Repeat, alternating flour/yogurt until they are used up. 3. Stir in blueberries. Divide the batter among muffin tins that have been lined with paper liners, filling just to the top. Bake 25-30 minutes, until golden.

Muhammara (Syrian red pepper walnut dip) Makes about 2 cups of dip

  • 1 12-oz jar roasted red peppers, drained
  • 3 cloves garlic, minced
  • 2 cups walnuts, toasted
  • 2 tbsp olive oil (more as needed)
  • 2 tbsp pomegranate molasses (or honey)
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cumin
  • pinch cayenne, to taste (this dip is traditionally quite spicy; but good spicy or mild)
  • sea salt, to taste

1. In a blender, blend all ingredients until slightly chunky or smooth (your choice). Add seasonings to taste and serve. Kristin Rugg Dovbniak, Natural Chef Services www.chefkristinrugg.com kristin@chefkristinrugg.com

GeneralGillian Young