My mother has been on my mind a lot recently. Our birthdays are two days apart in early April, and last year she and I traveled from California to Oregon together on the day between our birthdays.

She loved flowers. I see the tulips blooming in our back yard and I remember her noticing them as she walked toward her little cottage for the first time that day. “Oooohh!” she said. “Look at them!” The blooms this year come from the same bulbs that lay hidden under the earth since then.
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My mother passed away on August 23rd. I know some of you may be wondering. I’m slowly coming out of a fog of grief and exhaustion. I know I’ll be writing more soon, but all I can seem to muster so far is a recipe. I’m so grateful for cooking, it’s very healing.

I’ve been trying to figure out a clever name for this, but “Caulummus”, or “Humiflower” don’t quite work for me. Actually, “Hummiflower” is kinda cute, but I don’t think anyone would know what I mean.

Kalamata-cauliflower hummus with garden picked tomato and lemon cucumbers

So simple, and so delicious. Make a few or make a bunch and keep them in the fridge to use throughout the week. Use them on burgers, steaks, in soups, meat sauces, on toast (almond flour, of course!) – let your imagination go wild!

You’ll need:

And, an appetite.

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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