Clafoutis is a rustic French country dessert that traditionally combines eggs, milk or cream, flour, a generous measure of sugar, and whatever fruit is in season, whether cherries, pears or plums. Its simplicity and versatility is what makes clafoutis so appealing.

After being diagnosed with Hashimoto’s thyroiditis, an autoimmune thyroid disease, I gave clafoutis a dairy-free, gluten-free and low sugar (natural sweetener only) makeover. For this plum clafoutis, I use full-fat coconut milk instead of milk, 2 tablespoons of raw honey instead of sugar and a smidge of buckwheat flour instead of all-purpose flour. By the way, despite its name, buckwheat does not contain wheat and is 100% gluten-free. Orange and fresh ginger add nuanced depth to the plum flavor.

If you are able, choose locally grown, organic plums as plums have a thin skin and can contain high pesticide residue (and, no, the pesticides cannot be “washed out”).

The result? Even more delicious than the original version!

Plum Clafoutis

Serves 4 to 6

2 cups of halved plums (apx. 1 pint of fresh plums), well washed, pitted, then halved
4 pasture-raised eggs + 1 egg yolk
2 tablespoons raw honey
1-1/4 cups full-fat coconut milk
2 teaspoons organic orange flavor
**You can use pure vanilla extract instead of orange flavor if you prefer
1 tablespoon minced gingerroot
1/4 teaspoon Celtic sea salt
1/3 cup organic buckwheat flour
1 pasture-raised egg, egg white only
1/4 teaspoon cream of tartar

Preheat the oven to 350ºF.

Melt grass-fed butter in a 10-inch cast iron skillet over medium-low heat OR grease  a 1-quart souffle dish with a generous amount of butter. Transfer the plums to the skillet or souffle dish and arrange evenly—in a single layer—on the bottom of the skillet or souffle dish.

In a small stainless steel bowl, use a hand mixer at high speed to combine the egg white and cream of tartar; continue beating apx. 3-4 minutes, or until stiff peaks form (this is when the peak on the egg white surface holds its shape). Set aside.

To a separate, large mixing bowl, combine the eggs and raw honey with an electric mixer at high speed, until well mixed, apx. 2 minutes.

Add the coconut milk, orange flavor, ginger and Celtic sea salt, beating well. Slowly add the buckwheat flour, a little at a time to the egg mixture, while beating with the hand mixer on low speed.

Using a large silicone spatula, gently fold the whipped egg whites into the egg mixture until evenly blended.

Pour the entire mixture into the skillet over the plums.

Place clafoutis on center rack and bake 25 minutes. If the top is overly brown in any area, tent aluminum foil over the browned portion (this may even be the entire clafoutis). Turn the cast iron skillet or souffle dish in the other direction for even baking. Bake another 25 minutes, or until a knife inserted in the center comes out clean.

When the clafoutis is done, it will be puffed and golden, and a knife inserted in the center will come out clean (without any residual batter on it).

Serve at room temperature or chilled (especially in the summer).

Shiso actually originated in China, where it was used as a medicinal herb. It later made its way to Japan, where shiso evolved into one of Japan’s main seven flavorings. It is als­­o used in Vietnamese and Korean cuisines. In Korea, the herb’s name translates into “sesame leaves” (as you see in my photo), although, technically, shiso and sesame are not related. As it turns out, the farmer at my favorite stand, who grows perilla, is Korean.

There is green shiso and red shiso. Green shiso tastes like a cross between citrus and cinnamon. Personally, I favor red shiso, which has an exotic, hard-to-describe flavor profile—a helter-skelter fusion of mint, basil, anise and clove. The pigment is a distinct, deep red, hinting at its rich anthocyanin (flavonoid) and mineral content, especially iron, calcium, potassium and magnesium.

Shiso has a history of being both a medicinal and culinary herb in Japan. If you eat out at Japanese restaurants, you have likely had shiso in any number of ways…added to soups, rice or tempura, served with sashimi, wrapped around sushi, meat or fish cakes, or used as a garnish for tofu.

Shiso leaves can also be used to make an antioxidant-rich “red” tea (just add hot filtered water). Its anti-inflammatory and anti-allergy properties can help boost the immune system. In Japan, shiso has been used as a natural herbal remedy for conditions, from asthma and arthritis, to eczema. Because of its antibacterial and anti-inflammatory properties, shiso has traditionally been used to treat morning sickness and can provide relief for indigestion and food poisoning.

I enjoy shiso as a pesto…it’s a handy condiment—easy to digest and a versatile flavor complement to grilled or poached fish, chicken or 100% buckwheat noodles. You can also chop shiso leaves and add to salads. Or, add whole shiso leaves to a stir fry.
 

Shiso Pesto with 100% Buckwheat Noodles and Arugula

For the Shiso Pesto

2 large bunches of shiso, leaves only, washed and spun dry
4 garlic cloves
1/2 cup fresh-squeezed lemon juice, strained of pulp
1 teaspoon Celtic sea salt, or, to taste
3/4 cup high quality extra-virgin olive oil

Combine all ingredients in a food processor. Pulse until well blended and creamy in consistency.  Store in a 32-oz glass mason jar in the refrigerator.
 

For the Buckwheat Noodles
1 serving

Despite having “wheat” in its name, buckwheat is NOT related to wheat at all. It is, in fact, the seed of a flowering fruit related to rhubarb and sorrel. That said, in Japanese cuisine, “soba” is the Japanese name for buckwheat.  However, soba is often made with a combination of buckwheat and wheat flours. Because I am unable to tolerate gluten or wheat, I always specify 100% buckwheat noodles—only buckwheat and no wheat!

1 skein 100% buckwheat noodles

Bring water to a boil, add noodles, reduce heat and take care not to overcook (it’s just 5 minutes for King Soba and 8 minutes for Eden). Drain and rinse with cool water.

Transfer noodles to a bowl.  Add a generous dollop of shiso pesto. Garnish with baby arugula. Enjoy!

Kale also contains a high amount of antioxidants. Two, in particular, lutein and beta-carotene, are carotenoids that can help protect the body from health conditions and problems related to oxidative stress, such as cataracts, glaucoma, atherosclerosis (clogged arteries) and progressive lung diseases (e.g., emphysema, bronchitis and severe asthma).

High in fiber, kale—when eaten regularly—can help reduce inflammation, lower cholesterol and promote heart health. It’s also rich in glucosinolates, sulfur-containing compounds that have cancer-fighting properties.

Word of caution. Eating more kale is not necessarily better.  If you have thyroid disease, like hypothyroidism or Hashimoto’s, eating excessive amounts of raw kale (whether in smoothies, salads or snacks) can inhibit thyroid function. In general, when you have thyroid problems, it is best to eat cruciferous vegetables, like kale, cooked—not raw!

Kale chips are one delicious way to enjoy this mineral-rich vegetable.

Packaged kale chips can be pricey. It’s cheaper—and easy—to make them yourself.  Bake them just right, and you’ll swear that you’re eating potato chips!

Since kale is a leafy green that retains a high level of residual pesticide, use organic kale whenever possible.  This simple recipe calls for melted coconut oil.  If you don’t have (or want) coconut oil, you can use olive oil.
 

Baked Kale-Coconut Chips

 
1 large bunch organic curly kale, leaves removed and torn into medium-sized pieces, stalks discarded
2 tablespoons coconut oil (melted)
Celtic sea salt or pink Himalayan sea salt

Preheat oven to 350 degrees.

Line two baking sheets with parchment paper.

Wash the torn kale pieces thoroughly. Spin leaves dry in a salad spinner and place in a large bowl. Drizzle coconut oil over kale and massage gently into the leaves until well combined. Arrange kale leaves — spreading each piece out fully — in a single layer on a baking sheet.

Bake kale at least 10 minutes — up to 13 to 15 minutes, depending on your oven and the size of kale chips (bigger pieces need to bake longer). Turn baking sheet every 5 minutes to ensure even cooking.

Remove kale from the oven and sprinkle with Celtic salt to taste while kale is still on the baking sheet. Cool. Munch! Store leftovers in an airtight glass container.

That was then.

Since being diagnosed with Hashimoto’s thyroiditis in 2013, I have strictly adhered to wheat-free, gluten-free and grain-free food choices. This has been a good thing since I recently discovered—by taking a food sensitivity / intolerance test—that I have a severe (non-Celiac) intolerance to both gluten and gliadin, two proteins found in wheat. For me, this means: no wheat, spelt, rye, barley, malt, oats, or other gluten-containing grains.

Going wheat-free and gluten-free hasn’t been as hard as you might think. This gluten-free, dairy-free, ginger-infused pumpkin custard is a delectable alternative to traditional pumpkin pie at Thanksgiving. But not just Thanksgiving….it is the perfect antidote any time you’re craving a home-baked treat that’s warm, creamy and comforting.

The recipe below is super simple, but quality ingredients matter. I use pasture-raised eggs; pure, Grade A, Dark, Robust Taste maple syrup, a more nutrient-dense, later-season maple syrup; and organic pumpkin puree. The result? A custard that’s creamy, rich, just sweet enough and gently gingery with a mild pumpkin flavor. Packed with protein (eggs), fiber (pumpkin) and healthy saturated fat (coconut milk), you’ll feel deliciously sated. This custard is also great for breakfast!

Baked Pumpkin-Ginger Custard
Yield: 8 individual custards

1 pasture-raised egg white
1/4 teaspoon cream of tartar

1 15-oz can full-fat coconut milk, BPA-free can
1-1/2 tablespoon gingerroot, finely minced
3 pasture-raised eggs
1 pasture-raised egg yolk
1/2 cup pure maple syrup, Grade A, Dark, Robust Taste
1 teaspoon almond extract
1 cup organic pumpkin puree, BPA-free can

Preheat oven to 350 degrees.

Place 8 (4-6 oz.) ramekins in a 15” x 10” x 2” Pyrex glass oblong glass baking dish. Set aside.

Bring 1 quart (4 cups) of water to a boil in a pot. Set aside.

Prepare coconut milk: Place coconut milk and 1/4 cup of water (to make 2 full cups of coconut milk) in a heavy bottomed saucepan. Whisking the coconut milk, bring it to a gentle simmer over medium heat. Stir in the minced ginger. Transfer to a Pyrex glass measuring cup and steep, apx. 30 mins.

Prepare the egg white: Place egg white in a medium bowl. Add cream of tartar. Using an electric beater at high speed, beat the egg white until stiff peaks form, apx. 2-3 mins.  Set aside.

Prepare custard: Beat eggs, egg yolk, maple syrup and almond extract in a mixing bowl until smooth and well-mixed.

Once the coconut milk has cooled (it should be warm, NOT boiling hot!), slowly pour coconut milk (with minced ginger) into egg mixture, while mixing with an electric blender at medium speed. Combine well.

Add pumpkin puree to the egg mixture; whisk until well blended. Using a large spatula, gently fold the egg white into the pumpkin-egg mixture.

Prepare custards for baking: Pour pumpkin-egg mixture into a large 32-ounce glass measuring cup; then, pour into individual ramekins.

Fill the baking dish with hot water, about 1-inch deep or so.

Place on middle rack in oven. Bake for 50 min to 1 hour, depending on size of custard dishes and/or how deep custard is. At the midway baking point (25 mins.), turn the baking dish and tent a sheet of aluminum foil over the custards to prevent over-browning.

Custards are done when knife inserted in the middle comes out clean.  Serve warm or at room temperature. Enjoy!