Dining at a Turkish restaurant, you are usually served a wonderful warm bread called Turkish Pide Bread. It is moist and chewy perfect for hummus and other fresh salads served. My husband grew up eating Turkish Pide Bread in the Netherlands straight from the market stalls. They would eat it with raclette or as they would call it gourmet. We make ours without cheese. It usually is a grilled meat feast where I insist on having a salad and fresh veg to dip in the various sauces. For the past 20 years, when we have gourmet, it would be with French bread. And in the most recent past, I have been making the baguettes with success. My husband mentioned how nice it would be to have the Turkish Pide Bread.
Overcoming Fear of Yeast
I decided to find a recipe and make it. Overcoming my fear of yeast bread making. It was surprisedly very easy. All it is is flour, yeast, salt, water, and Everything Bagel seasoning.
I have been experimenting with proofing my breads. Usually, I leave them out, but I decided to try and making a proofing oven in my oven without a proofing setting. It worked. I turned my oven to the lowest setting which is 170F. When it is ready, I put my dough in a metal bowl with a damp kitchen towel in the oven and shut it off leaving it to do a first proof for an hour or longer. It really works! I’m now making all of my breads this way and have cutdown production time by half. I’m now making my no-knead bread in a day instead of over two days.
Ready to make two loaves of Turkish Pide Bread?
- - 500 grams quality brand of all-purpose flour (or 3.5 cups)
- - 7 grams dried yeast (or 1 teaspoon or 1 packet)
- - teaspoon salt
- -1.5 cups warm water
- - Olive oil to grease bowl for proofing
- - 1 egg yolk
- - 1 tablespoon olive oil
- - As much of Everything Bagel seasoning as you want
- 1. Turn oven onto lowest setting.
- 2. Combine flour, yeast, and salt in mixing bowl. Make a well in the center and add warm water. Use a wooden spoon to mix ingredients then your hands to bring the dough together.
- 3. Turn dough onto a lightly floured surface kneading for 15 minutes until it is elastic and smooth.
- 4. Brush the metal bowl with oil then place the dough in the bowl coating it with oil.
- 5. Spray kitchen towel with water making it damp then cover the bowl with it.
- 6. Place bowl in oven and turn oven off letting the dough proof for an hour or until it doubles in size.
- 7. Remove dough.
- 8. Put a baking tray on the middle shelf then preheat oven to 450F/230C.
- 9. Turn dough onto a lightly floured surface and cut in half then flatten slightly with hands not making it too thin.
- 10. Place pieces on separate parchment paper then stretch into a rectangle.
- 11. Cover with damp cloth for 15 minutes.
- 12. Polk holes in the dough.
- 13. Whisk oil and egg yolk and brush on the pieces then sprinkle with Everything Bagel seasoning.
- 14. Bake for 10 minutes or until golden brown.
A world without Nutella is a very sad one. At least for me anyway. As I moved to plant-based eating, I decided I needed to find a recipe for vegan Nutella. It is a creamy smooth chocolate hazelnut spread you can put on bread or pancakes or dip fruit into it usually has milk and processed sugar. A main part of plant-based eating is removing processed foods including sugar and grains.
Vegan Hazelnut Spread
After some searching, I found a recipe for vegan hazelnut spread. While it is only five ingredients, there is some work to take place. You’ll need raw unsalted hazelnuts, vanilla extract, sea salt, dairy-free dark chocolate or a cacao powder, and pure maple syrup. And a good blender or food processor to blend it all together.
There are some keys to making this yummy spread. One is to roast the hazelnuts. Even if you purchase roasted hazelnuts, re-roasting will warm the natural oils and loosen the skins. And a sturdy towel to remove as much of the skins as possible. That will make a creamy spread. Chocolate is another important element. Chose quality chocolate or cacao powder to make your spread. There will be a sticker shock when you purchase quality cacao powder. I use Trader Joe’s 72% Dark Chocolate bar.
In making this vegan Nutella, you can customize it to your taste. It is all natural without stabilizers so stirring is a must. It is perfect to put on homemade bread.
- - 3 cups raw unsalted hazelnuts
- - 1 teaspoon pure vanilla extract or paste
- - 1/4 to 1/2 teaspoon sea salt
- - 2/3 cup dairy-free dark chocolate
- - 1 or 2 tablespoons maple syrup
- 1. Preheat the oven to 350F or 176C.
- 2. Place hazelnuts on a baking sheet in a single layer. For raw, roast for 12-15 minutes. If already roasted then roast for 8-10 minutes.
- 3. Remove tray from oven and cool slightly.
- 4. Transfer hazelnuts to towel and roll the nuts around getting as much skins off as possible.
- 5. Put the skinless hazelnuts in the food processor blending until a butter forms after 8-10 minutes.
- 6. While the butter is blending, melt the chocolate in the microwave in 30 second increments.
- 7. When the butter is creamy and smooth then add the vanilla and salt blending well.
- 8. Based on taste, you can adjust the seasoning and add 1 or 2 tablespoon maple syrup.
- 9. Transfer to a clean jar and store at room temperature. It will keep for 2-3 weeks.
Tea for health has come recently to me. I have always drank tea for sheer pleasure. I drink it cold, warm, and hot. You could say I bleed tea. There is a ritual of drinking tea then drinking it. Tea is to be sipped and I can never be negative while I have a cup of tea in my hand. In my cupboard is a tea tin where I have different types of tea. It is quite a selection of green and herbal teas. My electric kettle is always ready to click on for a cuppa.
A gift of handcrafted herbal teas.
People have drank tea for centuries. It is known as a cure all for the maladies of life. That includes for health. When a dear friend sent me such a thoughtful gift of a selection of handcrafted herbal teas from Longeviteas, I was intrigued. The teas were developed by Dr. Jessica Cail, a research psychopharmacologist specializing in mind-body medicine. The blends were created on scientific evidence with each formulation containing phytochemicals which are chemicals naturally found in plants that were selected because the peer-reviewed research showed a demonstrable link between them and particular effects. So this isn’t some new agey chick throwing a bunch of herbs together and calling it a miracle tea that we tend to see in the wellness space today.
Tea for Health
My sample pack contained four herbal blends: Original, Vitality, Tranquility, and Immunity. The formulas chosen because the research shows a strong link between them and a particular effect such as longevity, mental functioning, relaxation, or defense against colds/flu. Dr. Jesse’s blends contains herbs or spices which are anti-inflammatory and/or mildly diuretic. Three of the four have caffeine. As someone with an auto-immune disease and all that comes with it, I was all in for the teas when I read about the anti-inflammatory effects of tea. After years of prolonged high dosages of prescription anti-inflammatory medicines, I can’t take them due to affects on my kidneys so I am always looking for a natural way to manage my inflammation. That said on December 10, 2020, I decided to change how and what I ate moving to plant-based eating. It has changed my health of the better. Adding Logeviteas I believed has really helped… especially my digestive health. My recent lab results are proof the lifestyle change is making a difference.
A feast for the senses
The teas are a feast for the senses. It is loose leaf so you can see the natural beauty of the plants. As you scoop the tea out, the texture is rich. The smell of the blends is intoxicating. The taste of each blend is complex with its own character. My favorite is the Immunity tea which is a spicy rosewater chai with cinnamon, ginger, turmeric, and black tea. I drink it daily in the morning then in the afternoon I switch over to the Tranquility blend that is caffeine-free made with valerian, eleuthero, passion flower, lemon balm, chamomile and lavender.
So put the kettle on and blend some tea for health.
Disclaimer: Folks, I’m not a doctor nor pretend to know the science behind it. All I know is it tastes good and I feel better. Always consult your doctor or pharmacist regarding taking herbal anything for drug interactions.