Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Recommend Mexican Azuki Beans with Epazote (gluten free, vegan, ACD) (Email)

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 An enthusiastic gardener and foodie, my coworker E is well-versed in a wide variety of herbs and spices and has a knack for finding wonderful flavors. Last week, she introduced me to sorrel, and brought me a lovely bunch of big sorrel leaves from her garden.  Upon tasting the lemony, tart flavor, I flipped out; it was so delicious! Then I used it in a tasty slaw.  I was so happy that I had blindly purchased a sorrel plant for my garden on recommendation from the nice lady at the co-op! I am quite excited for the sorrel to grow larger.

Later in the week E outdid herself.  She was bringing in a couple of epazote plants for another coworker, and made sure to point them out to me.  I was so intrigued; I'd seen dried and fresh epazote at some of the Mexican grocery stores in my neighborhood, but never really bothered to investigate it.  She told me to smell it.  I saw a twinkle in her eye, so I knew I was in for a surprise.  I excitedly rubbed the spiky, dark green leaves between my fingertips, then brought my fingers to my nose for a whiff.

Oh my! It smelled so unusual; pungent, peppery, and spicy. It was almost reminiscent of kerosene or turpentine (in the best way possible, I swear), with a strange, minty twist. I'd never smelled anything like it, and I was positively entranced by it.  Especially after E started talking to me about using epazote when cooking beans. 


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