Tilt

As a person who has really not eaten many wheat-based products, or enjoyed much of anything typical as it relates to breakfast foods, finding a delicious recipe for vegan and gluten free pancakes has been awesome… especially in the cold, Ithaca winter. Here is my magical recipe.

Ingredients (just add to your liking, we are visual here and don’t take well to measuring):

• Make up wheat with a blend of Buckwheat, Rice Flour, Quinoa Flour
• Orange juice and almond milk (about half of each)
• Add a healthy splash of sparkling water, we recommend San Pellegrino
• A dash of vanilla goes a long way (not necessary)
• Salt and Sugar to your liking (not necessary)
• Add a little spoonful of veggie oil (we prefer sunflower oil, because most veggie oils have soy in them these days)
• Crushed pecans and blueberries or tiny chopped up apples

Then add it to the pan and see what happens. It is a bit of an experiment always, so sometimes we add in some baking soda or powder depending on what happens, but it is really not necessary.

We make a delicious pear butter, or you can use tahini with sliced almonds and agave to have a spread. Instead of maple syrup, we use an agave, and it is always served with a little fresh salad and fruit for a balanced meal.

Sunday, in the middle of an up and down weather day with winter and spring (high temps, low temps / snow, sun) we had a delicious Vegfest, complete with locally grown winter veggies, and a variety of other options.

A small and intimate group, this offered TILT the chance to try out a few new options and really relax into the day. What a wonderful moment.

On the Menu (Everything is GF, V, SF, LDF, WF, MF, with the exception of the Tangerine Pudding and the Veggie Pancakes which had 1 egg in each batch):

• Mushroom, Asparagus, Leek, Onion, Garlic and Brussels Sprout Scramble
• Marishya’s Veggie Soup w/ a Parsley Dusting
• Zucchini and Carrot Pancakes for Dipping
• Tomato, Pine Nut Italian Salad
• Fresh Green Salad w/ Mustard Seed Dressing
• Hummus and Veggie Crudites
• Broccolirabe Salad with Sesame Seeds
• Tangerine English Pudding Squares w/ Tahini Almond Butter

And for Dessert:

• TILT Raw Chocolates
• Dehydrated Honey Dipped Orange Slices
• Rosemary and Olive Oil Apple Chips
• Roasted Sweet and Savory Mixed Nuts

For any recipes, please contact us and we are happy to send your way.

Wow! What an amazing day. It was snowy and cold in January, but this incredible event jump-started the year for TILT’s Idea Igloo… our first proper Friends & Family Brunch Stateside in almost 2 years. The menu was a sensational blend of cooked and raw food. We had a TexMex themed Brunch that started at 12 and went most of the day and while we typically we have a hard stop time at 4pm, it just spilled over into the evening – a grand display of food, fun and laughter.

Can  you tell we have been busy? Just getting ’round to posting this almost two months later. Yikes! Please feel free to contact us if you want any of the recipes from below.

On the Menu:

• Vegan Mexican Casserole w/ layers of beans, veggies, eggs and corn tortillas (GF, DF, SF, WF, V)
• Tacos w/ Scrambled Farm Fresh Eggs from Baltimore (LF, SF, WF, GF) or Mushroom Nut ‘Meat’ (V, GF, DF, SF, CF, WF)
• Corn Bread (GF, V, DF, WF, SF)
• Fresh Fruit Plate
• Plantain Chips (V, GF, WF, CF, SF)
• 10 Delicious Salsas and Dips
• Fried Potatoes with Mixed Veggies and Peppers (V, GF, DF, SF, WF)
• Mexican Fried Coconut Ice Cream using Coconut Bliss Ice Cream (DF, SF, WF, GF, V) w/ tons of toppings

It was a great chance to also get to know some of the friends of our friends who are also in town. Food always brings people closer together. The Mexican Fried Ice Cream was a project for the whole group to enjoy together. It never would have happened without a team effort!

Our Halloween Lunner is currently lacking photography to tell the story, but we will get them up shortly.

Set on the fabulous rooftop of our good friend and supporter Monica Björklund in West London, we had a great Sunday afternoon meal. We call this Lunner which is the time between Lunch and Dinner. In the States, depending on what we ate, we would still call this Brunch, but in the UK we had to come up with another word that would be appreciated by the patrons of the event.

Themed pumpkin style, we would call this a super sustainable meal – since some of the dishes played off the same ingredients and we removed waste from the pumpkin and made it into soup! We had a delicious pumpkin soup made from the inside of the pumpkins we carved and tiny orange pancakes made from a portion of the juice from baking the pumpkins.

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ON THE MENU (all recipes are always available, so send an email if you want one!)

We always try to incorporate a diverse menu of offerings and it is typically vegetarian at least since the majority of our friends & family try to eat a relatively healthy and animal-free diet.

• Apps – Fresh Salsa and Hummus with Crudites & Corn Chips: 1/2 R, V, GF, DF, WF, SF
• Main – Pumpkin & Root Veggie Soup (with Toasted Pumpkin Seeds and Kale Chips on Top): V, GF, DF, WF, SF, CF
• Main – Baby Orange Pancakes: R, V, GF, LDF, WF, SF, CF, SGF
• Main – Fresh Apple Salad with a Balsamic Dressing: R, V, GF, DF, WF, SF, CF, SGF
• Main – Freshly Baked Rosemary, Olive, Sun Dried Tomatoes and Feta Whole Wheat Bread: VEG, SF, CF, SGF
• Drinks – Green Tea Sparkling Tea: V, GF, DF, WF, SF, CF, SGF
• Drinks – Virgin Mulled Apple Cider: V, GF, DF, WF, SF, CF, SGF
• Dessert – Apple Cobbler: VEG, GF, LDF, WF, SF, CF, SGF
• After Dessert Drink – Local English Rose: V, GF, DF, WF, SF, CF, SGF

Key – R: Raw, V: Vegan (overrides VEG), VEG: Vegetarian, GF: Gluten Free, DF: Dairy Free, LDF: Lactose Dairy Free (only cheese, milk, butter products), WF: Wheat Free, SF: Soya Free, SGF: Sugar Free, CF: Corn Free

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The TILT group of friends in London is strong and it was hard to keep this to a small group (knowing that not everyone could fit on the roof!). Oddly enough, we just had two English folk join us. We represented the world – America (of course), India, Denmark, Sweden, Egypt, Russia and Israel.

We had a great time snacking and talking and then moved in for dinner and pumpkin carving later on in the evening. There were talks of yoga and definitely some acupressure was involved at one point.

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EPILEPSY AT FRIENDS & FAMILY

One of our good friends who came to visit had a minor seizure right after dinner. An avid athlete who does triathlons on a regular basis, bikes everywhere he goes, rarely drinks and eats as healthy as he can, this is a recent issue that he had been having. Just 6 weeks strong, this was the 4th episode and it was a minor one at that. He came to us not feeling very well to start and it turns out dinner might have been something to put him over the edge and trigger an episode.

After doing a few hours of research into this, we had to admit we were really disappointed with the information found online in terms of how diet and exercise could help. It looks like the less you do the better… so we are going to do a little trial on our own. Here is the recommended diet called Ketogenic which I completely disagree with, although there were positive results with Epileptic seizures, it looks like the repercussions were not any better.

This was interesting… perhaps he could be eating something causing the seizures? Maybe a food allergy?  The first step is going to be testing. What is interesting is it happened right after we gave him soup and because  sodium intake was one of the named catalysts. In our soup while we used an organic Bouillon, it is obviously high in sodium, even though its the good kind. We are going to also monitor his wheat, dairy, corn and soy intake. Those are four main causes of triggers and on Sunday we thought back to what he had eaten and it was a ton of wheat (in the bread), corn chips and then the soup which was probably very dehydrating.

This is another interesting article about coeliac and epilepsy. (The researcher is a veterinarian, but she does research on kids).

For reference, if you have a friend who goes through this in front of you, there are ways that you can help… with a little prep work. WATCH THIS

Stay tuned on this…

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Brunch on the Farm has to be one of the better Friends & Family brunches we have had. Over the years, we try to do these monthly brunches to get to be with our friends around food. Typically there is a big table and a warm, inviting experience around it. 1 time a year we invite everyone, but typically we keep it a small and intimate affair. Our friends Holly & Jason and their little girl Magnolia (Maggie) had the suggestion to come the night before, so we got a chance to really catch up, hang out in the hot tub and grace ourselves under the magic of the October sky. That got Elaine and one of our other friends Geoff, and previous clients from Geoff Stack Coordination, interested in coming up… they were the only ambitious campers in the bunch!

On the Menu…

• Fresh Cut Organic Fruit
• Green Salad
• Sliced Rosemary Potatoes
• Gluten Free Organic Waffles
• Lactose Dairy and Gluten/Wheat Free Veggie Free Range and Organic Egg Pie
• Orange Juice and Sparkling Water
• Tea

Stay tuned for next Sundays Brunch in London!

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THEN WE WORKED IT OFF WITH A HIKE….

Pole Steeple at Laural Lake in the Michaux Forest of Central Pennsylvania is a brilliant 1 mile round trip  – TOTALLY VERTICAL –  hike. There is a nice rock climbing section and it runs into the historic Appalachian Trail. Holly and Jason definitely got a better workout in than the rest of us, carrying Ms. Maggie!

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AND HAULING WOOD!

Then in the afternoon, my dear friend Mercedes came up and we had lovely leftovers and spent the afternoon hauling and moving wood… so there was the total body experience. After all that food it was needed!