Whole Food Wednesday: Baked Ricotta with Roasted Tomato Parsley Salad

Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!

Tapas style dinners are my favorite and what would a tapas style dinner be without some yummy cheese and some good bread?

Many of you out there have gluten sensitivities and allergies. Some may even be celiac. This is very common these days. You’ll be happy to hear that some breads (not gluten free ones) can be digested by those having sensitivities and issues with gluten and grains. If you’re celiac, you may want to look into the GAPS diet. For the others consider this…

There are actually 3 options, not including gluten free products:

Buy or make only sourdough bread.

I touched on the subject in my last post, but for those of you that may have missed it, I’ll recap. In short, sourdough bread is fermented. Be careful though, as many sourdough breads are not actually fermented, but rather use yeast like all other breads. A small amount of sourdough starter is added to the bread to achieve the right flavor. It’s like cheating. Ask or read or do both to find out if the sourdough is REAL sourdough. If you do have allergies, the best option is to make your own with a sourdough starter.

This fermenting process mimics the digestion process in our bodies. With 80 % of the work already done, digesting sourdough bread becomes easy. The fermenting process breaks away at the anti-nutrients and phytic acid.

Note: A healthy gut can make its own phytate, the enzyme required to break down phytic acid. GNOWFGLINS is a wealth of information on this topic and I could not do sourdough and its benefits any justice here in such a short post. If you’re interested in learning more, read my previous post where you can find some helpful links or check out Wardeh’s ecourse. I’m taking it right now! I knew a lot already, or so I thought, but this course is absolutely fascinating and I feel like I’m learning so much.

Buy or make bread, tortillas and pastas out of sprouted flour.

You can sprout your own grains and mill them into flour, but this can be time consuming. Or you can buy sprouted flour, but this is more expensive than unsprouted flour. For us, it’s a worthwhile expense.

Why does this make a difference? When a grain starts to sprout, the grain is essentially a small plant, a vegetable. When the grain takes on this new form, the phytic acid is no longer an issue and is easily digestible. Up until just recently, let’s call it the 50’s, all wheat was essentially sprouted. It sounds fancy but really, it’s nothing new. Before the industrial age, wheat was left on the fields for long periods of time. It would rain and then the sun would come out, and the seed would sprout before the grain could be removed from the damp earth. It’s only after our machinery became so fast and effective that grains never get the chance to go through this process anymore.

Soak your flour.

Yup you heard me, soak your flour. I know it sounds strange but traditionally this is a very common practice in many cultures. Essentially soaking the flour in a water/milk and acid mixture breaks down the phytic acid making it easy to digest. This is a more time consuming way but very cost effective, allowing you to turn any flour into something digestible and nutritious. Of course I’m not referring to soaking all purposed bleached flour which is stripped of all it’s goodness.

My Opinion

These 3 things listed above are all traditional ways bread and wheat based dishes used to be made. Though it may seem really crunchy, the truth is it’s only up until very recently that these methods have been abandoned. It is my belief, (just my opinion folks), that this is the reason for the huge outbreak of gluten intolerance and sensitives. Sure there are issues with unhealthy guts from all kinds of other issues such as sugar, processed foods and a lack of fermented foods in our diet, but those would be far less of a problem if we were still following traditional methods of cooking grains.

Where are you on your journey?

Joshua and I talk about our journey through healthy whole foods here at Beyond The Peel. We’re all at different points in our journey. Some of you have followed us through a lot of it right here on the blog. Just go back in the archives and you’ll find the occasional recipe with white sugar. Gasp! But it’s a journey. We make small changes almost weekly and we can look back now and see how far we’ve come. I think baby steps are essential in making the changes last.

The beginning

Some of you may be at a point where you’re just at the beginning of your journey. You’re learning what to buy, how to read ingredient lists and labels. You’re at a point where you’re cutting out processed foods. You are learning how to shop locally at farmers markets and buy seasonally. For this I recommend checking out Real Food for Rookies. This is a great introductory tool.

The journey

If you’re a little further along but find real food too time consuming and confusing and just want healthy meals that taste delicious on the table fast. I recommend my book The Whole Food Revelation.

In it you’ll learn to soak beans, use a boat load of different grains, legumes, and vegetables and how to cook them. It works through meal plans, grocery lists and a meal preparation day once a week. You’ll even learn to make bread and how to knead. This is where my husband and I have been hanging out for the last 4 years. We continue to implement new things, small changes and better product choices, but essentially we want great tasting restaurant quality meals on the table every night of the week, made from whole foods, and we want it fast. You can check out a sample here.

The next stage

But now I feel I’m ready for more. The Next step. If you’re already cooking with whole, real foods and are interested in learning even more, then join us. If like us, you’re at a place where you want to maximize nutrition, are willing to put a little time and effort into learning and implementing it, check out GNOWFGLINS ecourse. I can’t get over the incredible value. I think there are over 50 lessons…I lost count after the first 30 or 40.

So now that you can have your bread and eat it too, with no further ado, yummy baked ricotta! I love this meal because the whole thing goes into the oven at the same temperature and is done at the same time. Hands on time is less than 5 minutes.

Disclaimer: I’m not a physician. If you are highly allergic to wheat and you get an allergic reaction from trying one of these  methods of food preperation, you can’t blame me or sue me. These ideas are a starting point, not specific recommendations for you personally.

Baked Ricotta with Lemon and Oregano

  • 250 grams ricotta
  • 2 eggs
  • 1/2 cup grated Parmesan
  • 2 Tbsp chopped fresh oregano
  • 1 tsp lemon zest

Preheat oven to 375 F. Butter 4 ramekins or line with parchment paper. Mix all the ingredients together until combined. Pour the mixture into the 4 prepared ramekins. Bake for 20-25 minutes or until the tops begin to brown. Remove from oven and serve with toasted sourdough and roasted tomato salad.

Roasted Tomato Parsley Salad

  • 1 pint of grape tomatoes
  • 1 Tbs olive oil
  • 2 cups of chopped parsley
  • juice of 1/2 lemon
  • salt and pepper to taste

Place the tomatoes on a baking sheet lined with parchment paper. Using a fork prick a whole into each tomato. Drizzle with 1 Tbsp of olive oil. Bake at 375 F for 25 minutes.

Remove from oven. In a large bowl toss the remaining ingredients together and season with salt and pepper.

Note: 10 minutes before the timer goes, slice the bread, spay or brush with olive oil and place the pieces on a baking sheet. Bake at 375 F until brown and toasted, approximately 10 minutes.

 

The Rules:

  • 1. Follow Beyond The Peel on Facebook,  Twitter, and Pinterest.  It’s very easy to do and there are also buttons at the bottom of this page to do so.
  • 2. Introduce yourself, your blog, and what you’re about in the comment section and a small blurb about what you’re sharing. This way people can get to know you a little bit right off the hop and hopefully follow you as well.
  • 3. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.
  • 4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), protein powders, ketchup, white flour or white and brown sugar.
  • 5. Less of a rule but more a suggestion: Retweet,  Stumble, or Pin this post so EVERYONE gets more exposure and traffic. It’s win-win for everyone.
  • 6. Don’t have a blog? That’s ok, we’d still love to hear from you. Write your recipes or tips in the comment section so we can get to know you too!
  • 7. Please visit some of the links below. After all, that’s how we’ll get to know each other!

 

Now it’s your turn to share your whole food recipes and ideas!

I’m sharing this with Mangia Monday, Monday Mania, My Meatless MondaysSlightly Indulgent Tuesdays, Tasty Tuesday, A Little Birdie Told Me, Fat Tuesday, These Chicks Cook, Cast Party Wednesday, Allergy Free Wednesday, Tasty Alternative, Whole New Mom, What’s Cooking Wednesday, Real Food Wednesday, Pennywise Platter Thursday, Simple Lives Thursday, and Full Plate Thursday, Friday Food Flicks, Freaky Friday, Fight Back Friday, Foodie Friday, and Feed Your Soul.

75 Responses to Whole Food Wednesday: Baked Ricotta with Roasted Tomato Parsley Salad

  1. Gina Lincicum April 11, 2012 at 3:51 am #

    I’m Gina, from MoneywiseMoms.com, and I’ve been posting the past couple of weeks. Thanks for this linky! We do mostly whole foods at my house, though my baking has slowed down a lot with the warmer weather. My kids are great eaters and willing to try (almost) anything, so these Berry Breakfast Muffins were a new recipe I wanted to test out for busy summer mornings when we’re running out early to the pool for swim practice.

    • beyondthepeel April 11, 2012 at 5:26 pm #

      Hi Gina, It sounds wonderful. I’ll head over there and check them out. Muffins are great for busy mornings.

  2. hännah @ dishesanddishes April 11, 2012 at 4:11 am #

    The meal in your post is mouthwatering!  I’m still on my whole foods journey but I’m definitely in the phase where it soak my grains as often as possible.  It doesn’t always happen, but it’s something I’m more and more aware of.  This week, I added a link to some delicious almond flour brownies made with…wait for it…soaked almond flour!  Enjoy.

    • beyondthepeel April 11, 2012 at 5:25 pm #

      Thanks for sharing your journey with us Hannah.

  3. mjskit April 11, 2012 at 4:17 am #

    what a great meal! That baked ricotta has certainly grabbed my interest. Both the ricotta and the salad look delicious! Great recipes!  Thanks for hosting!

  4. Amanda April 11, 2012 at 4:19 am #

    Thanks for hosting! I shared a profile of schizandra berry, a brain-boosting, stress-fighting fruit and a post about arugula, a healthy green you can grow easily in your garden

  5. Sonja April 11, 2012 at 5:52 am #

    I am sharing a Virgin Strawberry Daiquiri Smoothie and Grain Free Chocolate Chip Cookies! We are on the food journey, have gone 90% natural or more, buying more organic every week, and making changes that last a lifetime.  Thank you for hosting!

    • beyondthepeel April 11, 2012 at 5:27 pm #

      Hi Sonja, So true. It’s about making changes that last. One change at a time.

  6. Linnae Dufresne April 11, 2012 at 10:34 am #

    This week I am sharing some great facts about dandelion and why you should love them!! 
    http://ournourishingjourney.com/2012/04/05/im-in-love-with-dandelion/ Thanks for hosting and your recipe above looks so simple and soooo yummy!! :) 

  7. Susan V April 11, 2012 at 11:55 am #

    Thank you for hosting. I have shared two posts – one on nourishing one another and another one on using hay vs straw in the garden.

  8. Tessa April 11, 2012 at 1:15 pm #

    thanks for letting me share again france!  hop you are well today…

  9. Jeanette Chen April 11, 2012 at 1:26 pm #

    I love all the information you’re sharing. Although people with celiac do have to be extremely careful, I am curious whether going back to the way foods were prepared would reduce the number of people with gluten intolerance. I believe the increase in gluten intolerance is a combination of the fact that the wheat strain today is completely different from that of 100 years ago, now more disease resistant but not in a form our bodies are genetically made to digest (have you read the Wheat Belly?). But, I also believe, like you, that the preparation of wheat products is much more processed and refined today as you point out. Thanks for such an informative post. I’ve linked up my Chopped Salmon Arugula and Walnut Salad for this week’s event.

  10. Laura @ Gluten Free Pantry April 11, 2012 at 3:31 pm #

    Hi France,

    Thanks for sharing such great information on wheat and gluten intolerance. My family is all too familiar with it. I shared a Gluten-Free Butternut Squash Mac and Cheese recipe this week as well as my 30 Second Smoothie recipe. Take Care!

  11. Amber H April 11, 2012 at 4:01 pm #

    Hi France,

    Really fantastic post!  Wow.  

    This week I am sharing 3 healthy, fun recipes:  (1) Strawberry Almond Ice Cream (SCD friendly, cane-sugar free, dairy free, soy free)http://www.thetastyalternative.com/2012/04/strawberry-almond-ice-cream-scd.html(2) Baked Apple and Cranberry Breakfast Crumble (SCD friendly, grain free, dairy free, cane-sugar free)http://www.thetastyalternative.com/2012/04/baked-apple-with-cranberries-crisp-my.html(3)  Allergy-Friendly Coconut Pineapple Cupcakes (common tree nut free, dairy free, gluten free, egg free, soy free, gum free, cane-sugar free) http://www.thetastyalternative.com/2012/04/pineapple-coconut-cupcakes.htmHave a great week,–Amber 

    • beyondthepeel April 11, 2012 at 5:28 pm #

      Hi Amber. All of those sound amazing. Looking forward to reading all about it.

  12. Vegyid2 April 11, 2012 at 4:55 pm #

    This baked ricotta dish looks absolutely delicious and easy, yet elegant. Perfect for brunch. 

    • beyondthepeel April 12, 2012 at 3:07 pm #

       Gracias!

  13. Vicky Rockcliffe April 11, 2012 at 5:17 pm #

    Hi! Thank you for hosting! I shared my grain fee sponge cake recipe this week!

  14. Jill April 12, 2012 at 12:46 am #

    I make my own bread already and would like to venture into the sourdough realm.  However, I have never been a fan of the “sour” flavor of sourdough.  Would you have a recommendation for a starter that doesn’t produce such a super “tangy” loaf (if there is such a thing)?

    • beyondthepeel April 12, 2012 at 3:06 pm #

       Jill, if you’re not a fan of the sour taste, then the best thing would be to use sprouted flour. That way you get the nutritional and digestive benefits of properly prepared bread without the taste you don’t like.

  15. Katie April 12, 2012 at 2:16 am #

    Thanks for hosting, France. I shared a recipe for refried beans in the crock pot and a recipe for coconut berry breakfast bars. Have a good one!

    • beyondthepeel April 12, 2012 at 3:05 pm #

       Joshua loves refried beans. All those years living in California I guess 😛 I’ll check it out, thanks!

  16. Sarah April 12, 2012 at 11:01 am #

    Hi Everyone, I’m new to the blog carnival scene! I’ve added my blog, http://mysleepykitchen.wordpress.com to the carnival this week! My blog is about my adventures in gluten free cooking as a tool to overcome Chronic Fatigue/ME. The idea of life without wheat was once my worst nightmare, but with a little research and the help of my husband, our library of trusty cookbooks and my new best friends (rice & gluten free oats), I have come to realize that gluten isn’t necessary to make amazing food!

    • beyondthepeel April 12, 2012 at 3:04 pm #

      Thanks for stopping by Sarah and for introducing your site. I look forward to seeing your culinary creations!

  17. Joanne April 12, 2012 at 3:58 pm #

    All I had to read was “baked ricotta” and I was in.  This sounds like an amazing meal!

    • beyondthepeel April 12, 2012 at 10:04 pm #

      It’s so satisfying :)

  18. Marg April 12, 2012 at 10:22 pm #

    Hi France!  Like others, I honed in on the baked ricotta!  I have so much homemade ricotta collecting in my freezer.  I’m not used to cooking with it and need to learn how!  Anyway, I pinned it at pinterest so I wouldn’t lose it like I did your beef rub (marinade?) that caught my eye a few months ago and now I can’t find it.  Your baked ricotta is being repinned like crazy. :)  I can’t wait to try it!

    • beyondthepeel April 13, 2012 at 3:29 pm #

      Marg, glad I could help with how to use up that ricotta! Which beef rub were you referring to? I have a few of them. Hopefully I can point you in the right direction. Thanks for pinning this!

      • Marg April 13, 2012 at 9:42 pm #

        I can’t remember!  I’m thinking it was ribs?  I left a comment on the post, if that helps

        • Marg April 13, 2012 at 10:04 pm #

          Never mind, France. I found it!  Thank you for offering to help. :)

          • beyondthepeel April 13, 2012 at 10:06 pm #

            Awesome! Glad you fount it :)

        • Marg April 13, 2012 at 10:04 pm #

          Never mind, France. I found it!  Thank you for offering to help. :)

  19. Sylvie April 12, 2012 at 10:28 pm #

    Thanks, France, for all your great work.  I’m a devoted foodie follower from Royston and we love the vegetarian recipes we have tried so far.

    • beyondthepeel April 13, 2012 at 4:55 pm #

      Thanks Sylvie. It’s great to have the local support!

  20. Around my family table April 13, 2012 at 7:30 pm #

    This looks delicious! I Would love to have you link up to my 2 carnivals today….http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!

    • beyondthepeel April 13, 2012 at 10:09 pm #

      Thanks for the invite and for stopping by!

  21. Miz Helen April 14, 2012 at 6:18 pm #

     Hope you are having a great spring week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  22. Chaya April 16, 2012 at 9:20 pm #

    This is my kind of food.  I just shared it on my Face Book page and hope to make it for dinner.  As long, as I don’t have to go to the store, this is just right for tonight.  Thanks for sharing it with us.

  23. Camilla Mann April 17, 2012 at 5:56 pm #

    France, This looks delicious!

  24. Adrienne @ Whole New Mom April 18, 2012 at 12:14 am #

    Thanks so much for linking up. Hope to see you next week.

  25. Jenn Erickson April 24, 2012 at 3:10 am #

    I’m definitely at the beginning of my journey — the awakening period and I owe you a huge amount of credit for opening my eyes and inspiring me to make some changes.

    • beyondthepeel April 24, 2012 at 3:47 pm #

      I’m so glad that I could is some small way be part of inspiring change. I know I get all kinds of inspiration from you in all your nifty craft ideas!

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