Wednesday, August 15, 2012

When Artists Cook

I'd like to introduce you to another wonderful artist/cook who will be a regular contributor to this series When Artists Cook. 

Colleáyn Klaibourne, apart from being a great artist, is a Spring Forest Qigong Master Healer.  (I mean...WOW.)  Colleáyn spent two decades helping both individuals and animals in her private healing practice, Qigong classes, & Wellness Group.  She is a Medical Intuitive, Certified level 1 & 2 Spring Forest Qigong Instructor, Spiritual Mentor, and of course, Artist. She is passionate about health & healing and helping others create profound changes in their lives. 

In addition to her spiritual healing practices, Colleáyn has been painting and drawing since she was a little girl. She holds a degree in interior architecture and space planning, which contributes to her amazing creativity. She especially loves painting flowers up close, Celtic art, and mandalas. Colleáyn offers a wonderful perspective to the art of cooking and makes a great addition to what my husband is calling the "WACKY" team. 

Hi, I am Colleáyn Klaibourne and am excited to be a part of the “When Artists Cook” series.
I consider myself a creative cook because I have multiple food allergies.  I have a very limited diet and I love to create recipes with the ingredients I can eat.   My life has been shaped around food trying to figure out what was causing me to be so sick.   In my 30’s I was diagnosed with Celiac Disease, Fructose Intolerance (no fruit, hardly any vegetables, and no sugar other than dextrose and glucose) and many other food allergies & intolerances.  The recipes I will share with you will be gluten free and fructose, dairy, soy & other food intolerance friendly.  I have changed my diet and I am the healthiest I have ever been in my life.  

In a way food has shaped my life.  I became so sick from undiagnosed Celiac Disease and fructose intolerance and had a Near Death Experience due to an allergic reaction to Walnuts. I searched for ways to help me heal with Western medicine and holistic healing.  During the process I fell in love with Qigong and it has led me to my work that I do today to help others in their healing process.  I have transformed my fear of getting sick whenever I eat food to that of one of healing.  Once we find the foods that work well for us we can feel so much better each day. 

My blog is called Art and Potatoes, which reflects my love for both art and potatoes. I have enjoyed drawing and painting since I was a young girl.  I love to capture beauty and color in up close florals, Mandalas and traditional Celtic Art.  In the past I worked mainly with acrylic and oil paints, but now I have fallen in love with Twinkling H2O watercolors.  The easiest way to transform, uplift or change our space is by the colors we choose. In my art I use color as a way to express the beauty and vibrancy of the painting.  It is another way that I can communicate emotion and depth of feeling and to brighten any space during a long Minnesota winter.  

I am sharing my favorite recipe of oven French fries.  It is very simple and easy to make.  I love using herbs from my garden.  The recipe below is with dried herbs, but if you have fresh cut herbs it makes the French fries even better.  The Mandala in this post is created from oregano and basil which are growing so well in my garden.  The Mandala reflects how happy the herbs are to be growing so beautifully all summer.  


Oven French Fries

4 large russet potatoes (peeled if you have fructose intolerance)
3 Tbsp. Olive Oil
½ - ¾ tsp. Celtic sea salt
¼ tsp. garlic salt
1/8 tsp. ground cumin
¾ tsp. basil leaves
1 tsp. Italian seasoning
¼ tsp. chili powder
Peel and cut potatoes into strips.  In a large mixing bowl, drizzle potatoes with olive oil and add salt and herbs.  Stir until the potatoes are evenly coated.  Place potatoes on a non-stick cookie sheet that has the lips on each side.  I like to spray the pan first with an olive oil spray.
Bake at 420° for 45-55 minutes, flipping every 15 minutes.  Some days the fries cook faster than other days.
Feel free to modify the salt and herbs to your taste.  I am on a high salt diet, so feel free to cut this back if needed.

I love dipping them in Mayo seasoned with Salt, Garlic Salt, Italian Seasonings, Basil and Oregano.
Eat often!
If you would like to learn more about Colleáyn, please visit:

Thanks for checking in xx