Home Archives for gluten-free
January 11, 2013

Brussels Sprouts with Chestnuts

BRUSSELS SPROUTS WITH CHESTNUTSChestnuts make the perfect compliment to Brussels sprouts in this savory wintry dish.

Serve it for Thanksgiving or other holiday meals.

Serves:  4

Prep time:  8 minutes

Cook time:  25 minutes

Ingredients

  • 2 cups Brussels sprouts (ends cut off)
  • 1/2 teaspoon sea salt
  • 1/2lb shelled chestnuts
  • 1 cup homemade broth
  • 1 tablespoon ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)

Directions

Pre-heat oven to 350 degrees.

In a medium-sized sauce pan boil 2 inches of filtered water. Add Brussels sprouts to boiling water with a pinch of sea salt. Boil for 5 minutes. Drain and add to a baking dish with chestnuts and stock.

Sprinkle oil and salt on top. Bake uncovered for 20 minutes.

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Filed Under: LEAFY GREENS, OTHER VEGETABLES, RECIPES Tagged: , , , , , ,
January 10, 2013

Burdock Root Strengthener

Burdock Root StrengthenerBurdock root is a blood detoxifier and diuretic that induces lymphatic drainage.

Because it contains inulin, it can improve digestion and lower blood sugar.

Serves:  6

Prep time:  10 minutes

Cook time:  20 minutes

Ingredients

  • 1 large onion (peeled and cut into thin strips)
  • 1 large burdock root (peeled and cut into thin strips)
  • 1 large carrot (peeled and cut into thin strips)
  • 1 tablespoon ghee or coconut oil
  • pinch sea salt
  • filtered water
  • fresh parsley (as garnish)

Directions

Heat fat in a skillet over medium heat. Add vegetables.

Sauté veggies together with a pinch of salt on medium heat for 5 minutes.

Add 1/2 inch of filtered water to the skillet, cover and simmer for 10-15 minutes on low heat.

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Filed Under: OTHER VEGETABLES, RECIPES Tagged: , , , , , , , ,
January 8, 2013

Maple Fruit Compote with Honey-Ginger Toasted Nuts

Maple Fruit Compote with Honey-Ginger Toasted NutsTry this maple fruit compote recipe for a refreshing way to spice up your fruits. Ginger and toasted nuts give it extra flavor.

Serves:  4

Prep time:  10 minutes

Cook time:  20 minutes

Ingredients

  • 2-3 medium apples
  • 2-3 medium peaches or pears
  • 1/3 cup filtered water
  • 2 tablespoons maple syrup
  • 1/2 cup raisins
  • 1 medium lemon (zested and freshly squeezed)
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1 cup walnuts or nuts of your choice (chopped)
  • 1/2 teaspoon fresh ginger (peeled and minced)
  • 2 tablespoons raw, local honey

Directions

Wash, core and chop fruit into slices or chunks.

Place in a large saucepan with 1/3 cup of water. Add the maple syrup and raisins.

Cook over medium heat, stirring occasionally, for 10 minutes.

Add zest, juice and cinnamon. Cook for another 10 minutes, until soft.

While fruit is cooking, place chopped nuts in a skillet over medium heat and toast, stirring often, for 5 minutes.

Drizzle honey over the nuts and add ginger but keep stirring because the honey can easily burn.

Top warm fruit with toasted nuts and enjoy the fruit compote!

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Filed Under: DESSERTS, RECIPES Tagged: , , , ,
January 5, 2013

Lacto-Brined Beans

Lacto-Brined BeansWith the dill, these lacto-brined beans are crunchy and strangely addictive, making them an easy way to get more fermented foods into your diet.

Beans MUST be blanched for 2 minutes in boiling water to destroy toxins before pickling.

Serves:  16

Prep time:  5 minutes

Cook time:  2 minutes

Source:  Peter Berley

Ingredients

  • 1lb green or wax beans
  • 3 sprigs dill
  • 6 cloves garlic
  • 3 Small fresh chili peppers (optional)

Directions

Blanch beans for 2 minutes in boiling water.

Pack beans, dill, garlic and chilis into crocks and pour in cool water, drain the water out and measure it.

Salt according to the brine ratio (3 Tbsp. sea salt and 1-1/2 Tbsp. vinegar per quart of filtered water) and cover the beans with brine.

Weight and ferment for 7-10 days at room temperature, or pack into my favorite, the Pickle Meister. Then refrigerate for up to 6 months.

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Filed Under: APPETIZERS, BEANS & LEGUMES, FERMENTED FOODS, OTHER VEGETABLES, RECIPES Tagged: , , , , , ,
January 3, 2013

GAPS SCD Hummus

GAPS SCD HummusYou won’t even know this GAPS SCD hummus doesn’t use chickpeas.

You can experiment with adding olives, anchovies, roasted garlic, roasted peppers, dried tomatoes or other herbs and spices.

Serves:  12

Prep time:  5 minutes

Cook time:  1 hour

Ingredients

  • 2 cups dried navy or Lima beans (soaked overnight, rinsed and drained)
  • 8 cups filtered water or homemade broth
  • 3 cloves garlic (peeled and left whole)
  • 1 teaspoon sea salt
  • 2 lemons (zested and freshly squeezed)
  • 3 tablespoons extra-virgin olive oil

Directions

Put beans and water/broth in a pot. Bring to a boil over medium-high heat, the reduce flame to lowest setting. Cover pot and let the beans cook at a gentle simmer until tender, about an hour.

Remove the pot from heat and let the beans cool.

Put all ingredients in a blender and blend to desired consistency. Add additional olive oil if needed.

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Filed Under: APPETIZERS, BEANS & LEGUMES, RECIPES Tagged: , , , , ,
December 23, 2012

Gluten-Free Sandwich Bread

Gluten-Free Sandwich BreadYou can have your bread and eat it, too, with this delicious gluten-free sandwich bread recipe. You don’t have to go without!

Serves:  1 loaf

Prep time:  30 minutes

Cook time:  40 minutes

Source:  Gluten-Free Baking

Ingredients

  • 3 cups Gluten-Free Bread Flour Mix
  • 1 teaspoon sea salt
  • 1 tablespoon xanthan gum
  • 2 packets instant yeast
  • 2 large pasture-raised eggs
  • 1 teaspoon raw apple cider vinegar
  • 1/4 cup ghee or coconut oil (melted)
  • 1 cup warm, filtered water
  • 1 tablespoon maple syrup

Directions

Brush a bread pan with melted fat. Preheat the oven to 375F.

Put the flour, salt and xanthan gum into a mixer bowl. Using the beater/paddle attachment, mix well then add yeast and blend again.

Whisk the eggs, vinegar, melted fat, 1 cup of water and maple syrup together.

Pour wet ingredients into the dry ingredients. Mix on medium speed until everything is well blended. If batter seems too dry, add 1 Tablespoon water at a time. Beat on medium high for 5 minutes.

Spoon the dough into the prepared pan (only half full).

Brush the top of the dough lightly with melted fat. Use the back of a spoon to smooth the top.

Brush a piece of plastic wrap lightly with butter and cover the bread.

Place in a warm, draft-free place for 30 minutes or until the dough reaches 1/4 inch from the top of the pan.

Place in the preheated oven on the middle rack for 35-45 minutes. The bottom should sound hollow when tapped, and the internal temperature should read 190-200F. Remove from the bread pan and cool on a cooling rack.

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Filed Under: BREADY FOODS, RECIPES Tagged: ,
December 23, 2012

Gluten-Free Baguette

Gluten-Free BaguetteThese are the best gluten-free baguettes I’ve ever had! Enjoy them by themselves or use as a sandwich bread for poboys and subs.

Serves:  2-3 baguettes

Prep time:  30 minutes

Cook time:  30 minutes

Source:  Gluten-Free Baking

Ingredients

  • 3 cups Gluten-Free Bread Flour Mix
  • 1 tablespoon xanthan gum
  • 1 teaspoon sea salt
  • 2 packets instant yeast
  • 1-1/2 cup warm, filtered water
  • 1 teaspoon raw apple cider vinegar
  • 3 large pasture-raised egg whites
  • 1 tablespoon raw, local honey
  • 3 tablespoons ghee or coconut oil

Directions

Preheat oven to 375F. Lightly grease baguette forms, line with foil, spray and sprinkle with Gluten-Free Bread Flour.

Mix the dry ingredients together in a mixing bowl.

Whisk together the water, vinegar, egg whites, honey and oil. Begin mixing with a mixer, slowly, using the beater, not the whisk, until well blended, then turn up the speed and mix for 5 more minutes on high.

Put the dry ingredients into the bowl of the mixer. Mix together.

Use the beater, not the whisk. Begin on slow speed. Add the liquids to the dry. As soon as all the liquids have been added, raise the speed to medium. Beat until the dough begins to “slap” the sides of the bowl, about 4-5 minutes.

Shape into 2 or 3 baguettes. Put them in the prepared baguette pan. Cover with more oil and plastic wrap. Let rise in a warm place for 20-30 minutes.

Spritz with water. Bake the breads for 30 minutes or until done. Bread is done when the internal temperature is 190-200F.

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Filed Under: BREADY FOODS, RECIPES Tagged: ,
December 23, 2012

Gluten-Free Bread Flour Mix

Gluten-Free Bread Flour MixUse this gluten-free bread flour mix as a base for making gluten-free breads like baguettes, sandwich bread and focaccia.

Serves: 5-1/4 cups

Prep time: 5 minutes

Source:  Gluten-Free Baking

Ingredients

  • 1 cup super-fine brown rice flour
  • 1 cup sorghum flour
  • 1 cup millet flour
  • 1 cup tapioca flour
  • 1 cup potato starch
  • 1/4 cup potato flour

Directions

Blend together and store in an airtight container in the refrigerator or freezer. It’s a good idea to label it with the date you made it.

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December 20, 2012

Gluten-Free Vanilla Wafers

Gluten-Free Vanilla WafersYour kids will love these fast and easy gluten-free vanilla wafers!

Serves:  36

Prep time:  10 minutes

Cook time:  10 minutes

Allergy:  Egg

Ingredients

  • 1/2 cup ghee or coconut oil (melted)
  • 1/3 cup raw, local honey
  • 1/2 teaspoon sea salt
  • 3 large pasture-raised eggs
  • 2 tablespoons ground vanilla bean powder
  • 1 teaspoon baking powder
  • 1-1/3 cup gluten-free all-purpose baking flour mix

Directions

Preheat oven to 350F.

Mix wet ingredients (ghee/oil, honey and eggs) together.

Whisk dry ingredients together: sea salt, baking powder, vanilla powder and flour.

Slowly add dry mixture to wet until well-combined.

Drop batter by rounded spoonfuls onto a greased baking sheet.

Bake for 10-14 minutes or until edges are lightly browned.

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Filed Under: BREADY FOODS, DESSERTS, RECIPES Tagged: , , ,
December 18, 2012

BEET KVASS

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Filed Under: DETOXIFICATION, FERMENTED FOODS, FOOD AND NUTRITION, FOOD CHOICES, HEALTH TOPICS, TOXINS Tagged: , , , , , , , , , , ,
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