Wednesday, March 30, 2016
I got married to my beautiful fiancé.
We were married February 28 in a semi private ceremony, in Almirante, Panama. My beautiful wife is now Wanda Smith de Hemmer and we have three beautiful daughters; Michelle, Sarah and Leah.
END HUNGER
You are correct, I haven't posted for over a year. I hate to admit I was too busy, but I was.
Since last time I took a new job in the Panama Caribbean island of Bastimentos. I worked for over a year at Red Frog Beach Island Resort & Spa, preparing and catering to the needs of Celiac guests. Additionally catering to Lactose intolerant, shellfish allergies, onion allergies and cinnamon allergies. The most common allergy here is MSG. But I will talk about that in a later blog post. Remember the seasoning "Accent?" It is widely sold here as a flavor enhancer, which it does, yet it is widely banned in the states.
The year 2000 was the turning point for me, many, for many reasons.
Once here I began to realize a new passion. People in general associate poverty with hunger. I think poverty worldwide, desires to make you donate money to end poverty, and by doing so you will end hunger. Sadly that is not the case. People live in "poverty" but do not know they do. It is just another one of those derogatory labels Western society has given to the less fortunate. Moreover associated with homelessness. I want to end hunger!
I want to teach people to share with the hungry. I believe in several projects in the USA especially the "Food is Free Project." Teach people to grow, to share, to teach, to love to bond with lasting memories of helping to end hunger. Check out my two projects at
This is the new website explaining our project of feeding the hungry with the help of many chefs and other volunteers around the globe, first starting in your own community, then traveling worldwide spreading knowledge and love of food to share with people.
My latest recipe I would like to share is Gluten free, sugar free and grain free. Sweet!!!
Grain Free Fudge Chocolate Brownies
Ingredients:
8 oz. unsweetened baker's chocolate
1 cup butter
2 tsp vanilla
3/4 cup coconut milk
4 eggs
2/3 cup coconut flour
1/3 almond flour
1/2 cup THM Sweet Blend
1/2 tsp sea salt
Instructions
1. Preheat oven to 350 degrees.
2. Break up the chocolate and place in a the top bowl of a double boiler. Add butter to melt with chocolate.
3. Meanwhile, mix dry ingredients being sure to break up any balls of coconut flour with your fingers.
4. This includes the THM Sweet Blend.
5. Once chocolate and butter and melted add coconut milk, vanilla and eggs
6. Mix very well.
7. Pour into greased 9X13 inch pyrex dish.
8. Place in oven and bake for about 20-25 minutes.
9. It is finished when a toothpick inserted in the center comes out with a few crumbs on it and the brownies are pulling from the sides of the pan a little.
10. Cool and serve.
Since last time I took a new job in the Panama Caribbean island of Bastimentos. I worked for over a year at Red Frog Beach Island Resort & Spa, preparing and catering to the needs of Celiac guests. Additionally catering to Lactose intolerant, shellfish allergies, onion allergies and cinnamon allergies. The most common allergy here is MSG. But I will talk about that in a later blog post. Remember the seasoning "Accent?" It is widely sold here as a flavor enhancer, which it does, yet it is widely banned in the states.
The year 2000 was the turning point for me, many, for many reasons.
- New millennium, new diet, new life
- Luckily we all survived the technology shut-down fear.
- New career path for me, I graduated with a Culinary degree, later in the first decade.
- Follow my dreams out of the USA
Once here I began to realize a new passion. People in general associate poverty with hunger. I think poverty worldwide, desires to make you donate money to end poverty, and by doing so you will end hunger. Sadly that is not the case. People live in "poverty" but do not know they do. It is just another one of those derogatory labels Western society has given to the less fortunate. Moreover associated with homelessness. I want to end hunger!
I want to teach people to share with the hungry. I believe in several projects in the USA especially the "Food is Free Project." Teach people to grow, to share, to teach, to love to bond with lasting memories of helping to end hunger. Check out my two projects at
or
http://www.gofundme.com/klfw2s
(Copy and paste, if hyperlinks do not work properly).
This is the new website explaining our project of feeding the hungry with the help of many chefs and other volunteers around the globe, first starting in your own community, then traveling worldwide spreading knowledge and love of food to share with people.
My latest recipe I would like to share is Gluten free, sugar free and grain free. Sweet!!!
Grain Free Fudge Chocolate Brownies
Ingredients:
8 oz. unsweetened baker's chocolate
1 cup butter
2 tsp vanilla
3/4 cup coconut milk
4 eggs
2/3 cup coconut flour
1/3 almond flour
1/2 cup THM Sweet Blend
1/2 tsp sea salt
Instructions
1. Preheat oven to 350 degrees.
2. Break up the chocolate and place in a the top bowl of a double boiler. Add butter to melt with chocolate.
3. Meanwhile, mix dry ingredients being sure to break up any balls of coconut flour with your fingers.
4. This includes the THM Sweet Blend.
5. Once chocolate and butter and melted add coconut milk, vanilla and eggs
6. Mix very well.
7. Pour into greased 9X13 inch pyrex dish.
8. Place in oven and bake for about 20-25 minutes.
9. It is finished when a toothpick inserted in the center comes out with a few crumbs on it and the brownies are pulling from the sides of the pan a little.
10. Cool and serve.
- Notes It is helpful if you line the pyrex dish with parchment paper and pull out the brownies to cool. You can slice them into heart shapes and make them perfectly uniform this way. You can also cool them, slide a plastic knife around the edges, then pop them out of the pan onto a cutting board. That's what I did. If you leave them in pan and pull them out that way, a couple of them will crumble when you go to get them out of the pan.
- Find more of these recipes at www.intoxicatedonlife.com
- This recipe copyright Trisha Gilkerson. Thank you Trisha.
Ketchup, if I mustard.
Somehow my posts have been mysteriously discarded. I am certain I have left my laptop open at many places in the three years. Let's catch up.
Where have you been my long distance friend? I have created so many recipes over these short years now. Let's start with one. Let's go for pizza dough from leftovers. Five ingredients are necessary, but add more at your discretion. Remember I believe in "total utilization."
Gluten free pizza crust.
Preheat oven to 425'
Ingredients:
2 cups cooked rice, more or less
Leftover cooked rice, white or brown, jasmine, basmati, it doesn't matter, only to you.
1 cup corn tortilla chips
1 large egg
1 Tbsp Italian seasoning (or Spent grain)
1 Tbsp canola oil (or oil or spray you prefer)
Use food processor to purée corn tortillas into a fine powder. Set aside in a large bowl.
Process the cooked rice in the same way. Add to the corn chip purée. Beat egg before combining. Mix with your gloved hands in mixing bowl, until a sticky "dough" is formed. Add Italian seasoning and and cooking oil to batter, lightly incorporate. Spread evenly in a round, flat shape on parchment paper or a greased pizza pan. Pre bake in oven on middle shelf, 20 minutes or until lightly browned. Remove from oven. Reduce heat to 325'
Top with your favorite sauce, cheese and toppings Bake until cheese melts, approximately 25 minutes or longer if you prefer browned cheese.
Cooking times may vary.
Repost with you favor combinations. I prefer red sauce, pepperoni, banana peppers, pineapple and jalapeños with asiago cheese.
ENJOY!
Where have you been my long distance friend? I have created so many recipes over these short years now. Let's start with one. Let's go for pizza dough from leftovers. Five ingredients are necessary, but add more at your discretion. Remember I believe in "total utilization."
Gluten free pizza crust.
Preheat oven to 425'
Ingredients:
2 cups cooked rice, more or less
Leftover cooked rice, white or brown, jasmine, basmati, it doesn't matter, only to you.
1 cup corn tortilla chips
1 large egg
1 Tbsp Italian seasoning (or Spent grain)
1 Tbsp canola oil (or oil or spray you prefer)
Use food processor to purée corn tortillas into a fine powder. Set aside in a large bowl.
Process the cooked rice in the same way. Add to the corn chip purée. Beat egg before combining. Mix with your gloved hands in mixing bowl, until a sticky "dough" is formed. Add Italian seasoning and and cooking oil to batter, lightly incorporate. Spread evenly in a round, flat shape on parchment paper or a greased pizza pan. Pre bake in oven on middle shelf, 20 minutes or until lightly browned. Remove from oven. Reduce heat to 325'
Top with your favorite sauce, cheese and toppings Bake until cheese melts, approximately 25 minutes or longer if you prefer browned cheese.
Cooking times may vary.
Repost with you favor combinations. I prefer red sauce, pepperoni, banana peppers, pineapple and jalapeños with asiago cheese.
ENJOY!
Sunday, July 14, 2013
Vegan vegetarian, paleo,
My latest cooking specials are not only gluten free but, vegan or paleo or vegetarian. Here's a recipe for you.
Avocado Chocolate Cheesecake
(Replace the cocoa powder with fresh fruit for a different flavor, ie strawberry, blueberry, applesauce, peanut butter).
Ingredients
Crust:
1/3 cup blanced almonds
1/4 cup shredded coconut
4 prunes
1/3 cup walnuts
1/2 - 1 teaspoon water
1 teaspoon melted coconut oil
Steps; one really. Put all crust ingredients in a food processor, blend until thoroughly processed, press into springform pan.
Filling:
3 large avocados
1/4 cup cream of plantain (similar to corn starch)
1 tablespoons water
1 teaspoon pure vanilla extract
4 drops vanilla medicine flower essence or seeds of 1/3 vanilla bean
2 tablespoons cocoa powder
1 tablespoon melted coconut butter
3 tablespoons melted coconut oil
pinch of salt
Few drops agave nectar for extra sweetness
Methods/steps
Blend the avocado, maple, and vanilla in a high speed blender until completely smooth.
Add the coconut butter, oil, cocoa powder and salt. Blend again.
Pour the filling over the crust.
Chill in the fridge for 6-8 hours.
Note: if making in a 6" springform pan, double the crust and triple the filling recipe.
I use avocados to replace anything creamy. It's true it has a unique flavor
Monday, April 15, 2013
Hey Mister Tambourine Man
Play something gluten free for me.
Yes I know, those aren't the words, but I am happy that while a Chef in Coco, Guanacaste, Costa Rica, a large amount of travels are surprised to find a person, who is well trained in the gluten free diet. I can offer a variety of choices for the Celiac traveler. Corn tortillas, Arroz con pollo, black bean burgers with rice and tapioca flour garlic buns.
You have arrived in heaven on earth, Playas del Coco and you are not sure if your eating experience will be as enjoyable. Always stop and see me at Coconutz.
Yes I know, those aren't the words, but I am happy that while a Chef in Coco, Guanacaste, Costa Rica, a large amount of travels are surprised to find a person, who is well trained in the gluten free diet. I can offer a variety of choices for the Celiac traveler. Corn tortillas, Arroz con pollo, black bean burgers with rice and tapioca flour garlic buns.
You have arrived in heaven on earth, Playas del Coco and you are not sure if your eating experience will be as enjoyable. Always stop and see me at Coconutz.
Wednesday, March 6, 2013
Something-free
You name it, I'll make it. This weekend I will be making a lactose free double chocolate raspberry filled cake for a friends girlfriend. I hope it turns out as well as the recipe I wrote. I also think it will work as lactose-free, gluten-free.
Pictures this weekend.
Pictures this weekend.
Sunday, October 7, 2012
Celiac awareness in Costa Rica
I hope you have been reading my other blog to know I have moved to a new location, with a new job, for a ne employer. If not, I have moved to Costa Rica, and I have taken a job as Executive Chef/Restaurant Manager of a, soon to open, remodeled resort at Playa Jaco, on the Pacific coast. I have known for some time of this job (two years) and have waited patiently for the call to move here.
Celiac and gluten free are not widely recognized like in the United States, although the national dish is Gallo Pinto, red or black beans and rice with cilantro. As the Grand Opening approaches, the menu will include gluten free fare! I will of course offer Gallo Pinto, with a twist of color, ceviche (citric acid "cooked") fish stew, using spaghetti squash and choyote as a substitution for wheat pasta and rice flour made odon (oo'-don) noodles. I included ceviche because many stews and soups contain gluten, and many kids will probably not want to try "raw" fish!
Until next post!
PS Please find me at http://puravidawithchefthomas.blogspot.com
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