Norwitz Notions

Making tortillas is one of those things that is insanely easy. Only it’s not. Once you know the tricks and have a few batches under your belt, it’s effortless. Until then, it’s an exercise in frustration. I’ve been working on this for a couple of weeks and have made it to the passable stage. I […]

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Making beans from scratch is pretty easy, so you have to wonder why everyone doesn’t do it. Canned beans are okay in a pinch, but many are overcooked and insipid (Whole Foods brand is pretty decent, even the refried ). And dried beans are much cheaper than canned. For anything large, where I have more […]

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I picked up some beautiful organic sweet peppers on sale at the market and thought they would be lovely for Miriam’s birthday party lunch, as a taco filling. And they were. These are small peppers in vibrant yellow, red, and orange. They are thinner skinned than bells and don’t have quite the same flavor, but […]

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I have many versions of hummus because I make it so often. This one is my basic recipe made with dried chickpeas. Other recipes use canned beans, larger amounts, different flavorings, etc. I even have one made with edamame instead of chickpeas. Recipe: 2 cups dried chickpeas, soaked and cooked 1 1/3 cups (10-11 oz) […]

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A favorite dinner of mine is a big salad with lots of finely chopped vegetables and warm protein on top. For those of us who want to eat more raw foods but feel better with something both physically warm and solid, this is a great combination. The salad works on its own too, as a […]

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For dinner tonight I made a simple but elegant meal. Each item wasn’t hard to make, though having four of them took more time. The details make a difference too. Nicer plates, eating at the dining room table (something we should do every night, but don’t), using wine glasses. Miriam and I went to Whole […]

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Who says you need dairy or sugar to enjoy ice cream? Though I make lots of sorbets and ice milks, this one is full cream. Recipe 3 cups pureed strawberries 1 can coconut milk (lite works better but regular is fine) A couple tsps vanilla extract Squeeze of fresh lemon Pinch salt Stevia to taste […]

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The same day I bought vegetables for two new ferments, I also got some salmon for dinner. It was a halved fish but the Whole Foods fish folks will cut it to order for free. I asked them to make me fillets and to save the tail and spine and other usable parts for stock. […]

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Kim Chee (aka kimchi) is a wonderful collection of vegetables and spices brought together to ferment. This was my first attempt at making it. I used the recipe from Wild Fermentation, adapted a bit. Recipe: Napa cabbage (aka Chinese cabbage), 1 head chopped Daikon radish, 3 Leeks, 2 Dried chile pepper, 3 Ginger (I used […]

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I was inspired by a trip to Han Il Kwan, a Korean restaurant in San Francisco. They had a huge spread of fermented dishes, including glorious crisp and sour turnip pickles. My attempt was simple and only partially successful. I can tell you straight out that I used the wrong kind of turnip. What I […]

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Most of our Thanksgiving dinners are in the community room of Ecology House, an 11-unit government (HUD) complex for people disabled with chemical sensitivity. Every year, with the help of the Environmental Health Network, the residents there host a (supplemented) potluck dinner for the entire chemical sensitivity community. It’s great fun. I share the disability […]

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One of my favorite recipes but one I can’t have any more (I can cheat with the dairy, but not the eggs). Recipe adapted from Joy of Cooking by Michael Norwitz For the regular versions (with sugar) see cheesecake and pumpkin cheesecake Ingredients: 2 well-beaten eggs 3/4 lb to 1 lb firm cream cheese (softened […]

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This cake came from a mix: Sylvan Border Farm Gluten-Free Products Lemon Cake Mix 1 lb, 10.7 oz (762.6 g) Mendocino Gluten-Free Products, Inc. P.O. Box 277, Willits, CA 95490 (800) 297-5399; Fax: (707) 459-1834 http://www.sylvanborderfarm.com/ INGREDIENTS: Sugar, Potato Starch, White Rice Flour, Brown Rice Flour*, Aluminum-free Baking Powder, Amaranth Flour, Quinoa Flour*, Xanthan Gum, […]

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A rich alfredo sauce you’ll swear has eggs or dairy…but it doesn’t… Sauce Ingredients: 1 lb tofu (silken (I like Nasoya) is best but even firm is okay–it must be completely bland tasting) 1 cup raw cashews (unsalted–I store them in the freezer and use them without defrosting) 1/2-2/3 cup lemon juice (fresh or in […]

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This recipe couldn’t be easier. Take one head of green cabbage and one head of red cabbage. Cut in half, remove the core, and slice into long strips. Toss in a baking pan with olive oil and salt. Bake at 350*F until very soft with intense flavor. Stir every 15 mins or so to release […]

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