In an earlier life I did corporate catering in downtown San Francisco. Lately, I’ve been revisiting a lot of our standard recipes from those days. And revamping.

One of my favorites was Aram sandwiches – lavash bread moistened until it was pliable, spread with a cream cheese and herbed feta spread, topped with sliced meats, fresh tomato slices, and lettuce leaves, then rolled tightly and sliced to make beautiful pinwheel sandwiches.

Thing is, lavash is made with wheat. So, I haven’t had an Aram sandwich in quite awhile.

I’ve tried making them with coconut flour crepes, and they’re beautiful and tasty. But very fragile and a lot of work! First you have to make the crepes, then you still have to make the sandwiches. More work than I want to do on most days.

A few months back a friend was visiting. She slapped together a quick snack for herself and her son while they were here – a sheet of nori seaweed spread with some nut butter, quickly rolled up and munched.

Hmmmm… I thought. That’s a wrap. Damn. That’s a really quick and easy wrap! It’s gluten-free, and low carb to boot.
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This was my youngest’s idea. It’s not really the kind of dessert I gravitate to, sweeter than is good for my body. There’s not much about it that’s in season. But he was reading my newest cookbook, Paleo Comfort Foods, and how could I say no? My seven year old boy was reading a cookbook! And wanted to make something. And, it’s GAPS/SCD compliant, so at least HE could have it guilt free!

Getting ready.

So, here’s the recipe we made, somewhat adapted from the Mayfield’s version:
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I lived in Switzerland for five years while growing up, from age 9 – 14. I remember when ordering salad at restaurants, there wasn’t generally the list of choices we’re used to in US restaurants – salad came with dressing. It was butter lettuce and dressing.

Recently a recipe for the ubiquitous “Swiss Dressing” was posted on a reunion page of the school I attended while there. It made me laugh – the inclusion of “Magi Wurze” as an ingredient sent me to google – it’s basically MSG in a liquid base.
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As I was scrolling posts on Facebook a few weeks ago, my heart broke. A friend shared the new method she’d been using to get her child to sleep on her own. It was a pretty standard sleep-training method: leave the child alone for gradually longer periods of time, periodic reassuring, tolerate the whining or crying a bit….

But it generated an extremely polarized conversation. In the one camp, “kids need to be trained to be independent,” and the other, “kids need to sleep with their parents as long as they exhibit the need; they will learn to be independent by having their needs met.”
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A shorter version of this article was published in my kids’ school newsletter. Here it is in it’s full gory glory.

The cry is nearly universal. “What can I send with my child for lunch that is healthy, but won’t be ignored or dumped in the trash?”

Add on top of that, “And is free of (some combination of) gluten, dairy, soy, egg, corn, grains, sugar, nuts, …”

It’s enough to drive a mama/papa mad.

As a mama of two boys who between them avoid gluten, dairy, grains, sugar (honey excepted), artificial additives, and salicylates (say that ten times fast!), I’ve been mad. In all senses of the word.

Then I feel lucky. After all, they can still have eggs and nuts. And soy, if I liked (which I don’t).
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Remember ranch dressing? Back when you could eat dairy? It made veggies worth eating. And salad.

You can have it again.

Coconut Ranch Dressing

Directions:
Place all the ingredients a food processor or blender and mix well.

Enjoy!