Healthy and Healing Recipes Gluten Free, Casein/Dairy Free (GFCF) and Egg Free (Gluten Free Vegan) Raw Food and Macrobiotic Recipes
Tuesday, November 9, 2010
GF Vegan Chili with Brown Rice
Eggplant
Red and Green bell pepper
Onion
Jalapeno
Tomatoes and sauce (preferable fresh and homemade, but can or jar OK)
Cumin
Chipotle
Salt
Kidney beans
Black beans
Garlic
Cooked brown rice (if desired)
Next time my husband makes this I will add the quantities...he always "wings it"
***Careful if nightshades increase your joint pain, if so skip this one...***
Squash Potato Leek Soup
1cup Boiled potatoes
2 cups Roasted Butternut squash
Veggie or chicken stock (to thin soup to desired consistency)
Dairy free milk (I used rice milk- to make soup creamier)
Sage (if desired)
Salt and pepper (to taste- I like a pinch of cayenne in this)
Put all ingredients together and cook til hot then cool slightly and puree in a blender or food processor in small batches
Will put better quantities/measurements the next time I make this.
2 cups Roasted Butternut squash
Veggie or chicken stock (to thin soup to desired consistency)
Dairy free milk (I used rice milk- to make soup creamier)
Sage (if desired)
Salt and pepper (to taste- I like a pinch of cayenne in this)
Put all ingredients together and cook til hot then cool slightly and puree in a blender or food processor in small batches
Will put better quantities/measurements the next time I make this.
GF Vegan Guacamole Salad Burrito
A Food For Life brown rice tortilla sauteed in a little olive oil (or other favorite oil)
Fresh salad greens (cooked kale is also good in this)
Brown Rice or quinoa (if desired)
A squirt of lime
Roll up and eat
Saturday, August 14, 2010
Sauteed Veggie Spring Roll Pockets
pkg Small Asian Spring Roll Skins or Rice Wrappers (4-5 inches)
1/4 head thinly sliced Cabbage
1/2-1 cup cooked brown rice
1/4 cup shredded carrot
1 cup thinly sliced or chopped kale
2 small minced shallot
1/2 tsp salt- or to taste
about 1/8 cup Olive oil (or your choice of oil)
You can change the veggies to any veggies you prefer.
Saute the veggies for 5-7 minutes
Soak each wrapper to get soft.
Fill the wrapper with a small tsp of veggie filling and fold into a package to enclose filling. Get a bunch ready on the plate and fry in a hot pan with your choice of oil til crispy.
caution: do not flip these too early let them sit in the pan for 3-5 minutes before handling/flipping them or they may break open.
Brown Rice Spaghetti with Tempeh and Garden Veggies
1 pkg Tinkyada Organic Brown Rice Spaghetti
1 cup chopped tomatoes(if tolerated)
1 cup chopped kale
2 small shallots
1/2 cup shredded carrots
1/8 cup olive oil
Salt to taste (about 1/2 to 1 tsp)
pinch of Red Pepper Flakes (if tolerated)
Cook spaghetti as per package directions and drain and rinse off starch in collander.
Add all veggies to a frying pan with the olive oil and spices. Cook for approximately 5 minutes. Add drained pasta and heat through and serve.
Thursday, August 12, 2010
Tuesday, July 13, 2010
Fruit "Hand Pies" Recipe
I remember that I mentioned my idea/recipe for "hand pies". A hand pie is a bit of pie filling usally totally enclosed in pie crust and closed up kind of like a large ravioli or pierogie.(but pie crust on the outside "dough" and fruit filling on the inside. Kind of like a fruit filled "egg roll". Will try to get a picture up soon...
I just made another one today...(cherries, raspberries, and strawberries are great also, pick any fruit you like in a pie)
Today's Recipe
1 Food For Life Rice Tortilla
approx 1/2 cup fruit in season (or frozen fruit) (today I used peaches and blueberries from the farm stand)
2 tsp oil of choice (today I used avocado oil)
all fruit jam or preserves or maple syrup to sweeten fruit- if desired (optional)
cinnamon sugar to sprinkle (optional)
small scoop of vanilla rice dream or soy milk "frozen dessert" (ice cream) (optional)
Heat up pan on medium, put in oil.
Saute tortilla on one side to soften and lightly brown about 2-3 minute. Flip tortilla and put raw fruit on the tortilla (if desired cook the fruit and make fruit filling in a separate pot then add to tortilla)
Let tortilla brown on other side for 2-3 minutes and fold like an egg roll, if you don't know how to do this just fold tortilla in half. Brown on both sides for another minute or 2 til you get the desired crispness you like.
Sprinkle with cinnamon sugar if desired and top with vanilla soy or rice "frozen dessert" Yummy! and gluten free, dairy free and egg free!
PS you can get all fruit preserves with no sugar added (make sure there is no artificial sweetener added also ! that is a "game" the manufacturer's play they'll say no sugar added but then they add splenda or something, STAY away from that artificial chemcal stuff, it's BAD, BAD BAD for our bodies!)
I just made another one today...(cherries, raspberries, and strawberries are great also, pick any fruit you like in a pie)
Today's Recipe
1 Food For Life Rice Tortilla
approx 1/2 cup fruit in season (or frozen fruit) (today I used peaches and blueberries from the farm stand)
2 tsp oil of choice (today I used avocado oil)
all fruit jam or preserves or maple syrup to sweeten fruit- if desired (optional)
cinnamon sugar to sprinkle (optional)
small scoop of vanilla rice dream or soy milk "frozen dessert" (ice cream) (optional)
Heat up pan on medium, put in oil.
Saute tortilla on one side to soften and lightly brown about 2-3 minute. Flip tortilla and put raw fruit on the tortilla (if desired cook the fruit and make fruit filling in a separate pot then add to tortilla)
Let tortilla brown on other side for 2-3 minutes and fold like an egg roll, if you don't know how to do this just fold tortilla in half. Brown on both sides for another minute or 2 til you get the desired crispness you like.
Sprinkle with cinnamon sugar if desired and top with vanilla soy or rice "frozen dessert" Yummy! and gluten free, dairy free and egg free!
PS you can get all fruit preserves with no sugar added (make sure there is no artificial sweetener added also ! that is a "game" the manufacturer's play they'll say no sugar added but then they add splenda or something, STAY away from that artificial chemcal stuff, it's BAD, BAD BAD for our bodies!)
Friday, May 7, 2010
Fruit and Custard Tart (Macro or Raw)
From Christina Pirello "Cooking the Whole Foods Way" I made my changes as usual...
Oat and Nut Crust (For raw can use nut and date crust)
1 cup rolled oats (I used quinoa flakes, I don't tolerate oats even if GF)
1/2 cup almonds
1/4 cup corn oil (get organic- much of the corn in the US is GMO) (I used almond oil)
1/4 cup brown rice syrup (I used 1/8 cup maple syrup and 1/8 cup brown rice syrup)
Filling (For raw use a nut cream filling such as my brownie cheesecake filling http://lupushopecookbook.blogspot.com/2009/08/brownie-bottom-cheesecake.html )
1 cup amasake (available at health food stores- fermented rice shake) (I used vanilla almond flavor amasake)
2 tsp kuzu dissolved in 1/4 cup water(available at health food stores by asian section) (I would add 1 TBSP kuzu next time in 2 TBSP cup water)
1 tsp pure vanilla extract (did not use)
Fruit to arrange on top I used frozen cherries and raspberries (all I had -would prefer fresh..)
In macrobiotics cherries are tree fruit and as such should be cooked, berries are from bushes and can be eaten raw.
Glaze (Did not use- but if using fresh fruit and if tart will sit a few days probably the glaze would be good to use the glaze to preserve the fruit- or if you want the tart to be extra pretty for a special occasion) (For raw use a date syrup or fruit syrup made in blender or food processor)
1/4 cup unsweetened or fruit sweetened apricot preserves
1/2 cup brown rice syrup
1/4 cup water
1 tsp agar agar flakes (asain section of health food store)
Directions- Crust
Put rolled oats/or quinoa flakes in food processor gind til fine.
Add oats and almonds to a bowl add brown rice syrup/maple syrup and oil and mix well
Bake at 350 degrees for 15 minutes Cool crust. Then make filling...
Filling
Put amasake in a pot, add kuzu to 1/4 cup cold water and dissolve, add to amasake in pot.
Bring to a boil and simmer 3 minutes stirring constantly with a whisk and take off heat and pour into cooled tart crust. Arrange fruit on top of amasake custard and add glaze if using
Glaze
Heat all ingredients for glaze (low heat) in a pot stirring constantly til agar dissolves about 10 minutes
Allow the tart to set up for 1 hour before serving at room temp or refrigerate the leftovers. (if there are any)
Oat and Nut Crust (For raw can use nut and date crust)
1 cup rolled oats (I used quinoa flakes, I don't tolerate oats even if GF)
1/2 cup almonds
1/4 cup corn oil (get organic- much of the corn in the US is GMO) (I used almond oil)
1/4 cup brown rice syrup (I used 1/8 cup maple syrup and 1/8 cup brown rice syrup)
Filling (For raw use a nut cream filling such as my brownie cheesecake filling http://lupushopecookbook.blogspot.com/2009/08/brownie-bottom-cheesecake.html )
1 cup amasake (available at health food stores- fermented rice shake) (I used vanilla almond flavor amasake)
2 tsp kuzu dissolved in 1/4 cup water(available at health food stores by asian section) (I would add 1 TBSP kuzu next time in 2 TBSP cup water)
1 tsp pure vanilla extract (did not use)
Fruit to arrange on top I used frozen cherries and raspberries (all I had -would prefer fresh..)
In macrobiotics cherries are tree fruit and as such should be cooked, berries are from bushes and can be eaten raw.
Glaze (Did not use- but if using fresh fruit and if tart will sit a few days probably the glaze would be good to use the glaze to preserve the fruit- or if you want the tart to be extra pretty for a special occasion) (For raw use a date syrup or fruit syrup made in blender or food processor)
1/4 cup unsweetened or fruit sweetened apricot preserves
1/2 cup brown rice syrup
1/4 cup water
1 tsp agar agar flakes (asain section of health food store)
Directions- Crust
Put rolled oats/or quinoa flakes in food processor gind til fine.
Add oats and almonds to a bowl add brown rice syrup/maple syrup and oil and mix well
Bake at 350 degrees for 15 minutes Cool crust. Then make filling...
Filling
Put amasake in a pot, add kuzu to 1/4 cup cold water and dissolve, add to amasake in pot.
Bring to a boil and simmer 3 minutes stirring constantly with a whisk and take off heat and pour into cooled tart crust. Arrange fruit on top of amasake custard and add glaze if using
Glaze
Heat all ingredients for glaze (low heat) in a pot stirring constantly til agar dissolves about 10 minutes
Allow the tart to set up for 1 hour before serving at room temp or refrigerate the leftovers. (if there are any)
Eden Sweet Aduki Beans and Mochi
Recipe Eden Sweet Aduki Beans and Mochi
Sweet beans may sound odd, but it is a very common thing in Japan and other cultures..think along the lines of baked beans and how sweet they can be...I have extra adukis so I will try this recipe.
Eden Sweet Aduki Beans & Mochi
Serves 3
Prep Time 0:05
Cook Time 0:25
Ingredients
15 ounces Eden Organic Aduki Beans, drained, reserve small amount of the liquid
1 Tablespoon organic maple syrup
1/4 cup organic raisins (or other dried fuit)
1 teaspoon Eden Shoyu Soy Sauce, or to taste (shoyu has wheat ingredients you can substitute Bragg's Liquid Aminos if Wheat Free or Gluten Free)
3 pieces Eden Sweet Brown Rice Mochi, cut into quarters
or Eden Sprouted Brown Rice Mochi
Directions
Place the aduki beans, syrup, raisins and shoyu in a saucepan and bring to a boil. Reduce the flame to medium-low and simmer for about 10 minutes. If liquid needs to be added, add a small amount of the reserve bean cooking liquid. When the beans are about half cooked, place the mochi on a baking sheet and bake at 350° for about 5 minutes or until it puffs up. Place 4 pieces of mochi in individual bowls and spoon the sweet aduki beans over.
Nutritional Info
Per serving: 177 Calories, 1g Fat (3% calories from fat), 10g Protein, 60g Carbohydrate, 7g Fiber, 0mg Cholesterol, 125mg Sodium
©2010 Eden Foods, Inc.
Sweet beans may sound odd, but it is a very common thing in Japan and other cultures..think along the lines of baked beans and how sweet they can be...I have extra adukis so I will try this recipe.
Eden Sweet Aduki Beans & Mochi
Serves 3
Prep Time 0:05
Cook Time 0:25
Ingredients
15 ounces Eden Organic Aduki Beans, drained, reserve small amount of the liquid
1 Tablespoon organic maple syrup
1/4 cup organic raisins (or other dried fuit)
1 teaspoon Eden Shoyu Soy Sauce, or to taste (shoyu has wheat ingredients you can substitute Bragg's Liquid Aminos if Wheat Free or Gluten Free)
3 pieces Eden Sweet Brown Rice Mochi, cut into quarters
or Eden Sprouted Brown Rice Mochi
Directions
Place the aduki beans, syrup, raisins and shoyu in a saucepan and bring to a boil. Reduce the flame to medium-low and simmer for about 10 minutes. If liquid needs to be added, add a small amount of the reserve bean cooking liquid. When the beans are about half cooked, place the mochi on a baking sheet and bake at 350° for about 5 minutes or until it puffs up. Place 4 pieces of mochi in individual bowls and spoon the sweet aduki beans over.
Nutritional Info
Per serving: 177 Calories, 1g Fat (3% calories from fat), 10g Protein, 60g Carbohydrate, 7g Fiber, 0mg Cholesterol, 125mg Sodium
©2010 Eden Foods, Inc.
Some Vegan and Other Cookbooks
"The Allergen Free Baker's Handbook.." Cybele Pascal (GF Vegan Classic Crumb Cake on Page 50)
"Real Food Daily" by Ann Gentry
"The Body Ecology Diet.." Donna Gates (recipes and also an anti- candida diet/book)
"The Vegan Table" by Coleen Patrick-Goudreau (I think I will buy this one- pad thai recipe was in here)
"Vegan with a Vengeance" Isa Chandra Moskowitz (many wheat recipes)
" Vegan Soups and Hearty Stews for All Seasons" by Nava Atlas
"Matha Stewart's Dinner at Home" by Martha Stewart (has a good amount of vegan/vegetarian choices/ many wheat recipes, but can change them failry easily)
"Real Food Daily" by Ann Gentry
"The Body Ecology Diet.." Donna Gates (recipes and also an anti- candida diet/book)
"The Vegan Table" by Coleen Patrick-Goudreau (I think I will buy this one- pad thai recipe was in here)
"Vegan with a Vengeance" Isa Chandra Moskowitz (many wheat recipes)
" Vegan Soups and Hearty Stews for All Seasons" by Nava Atlas
"Matha Stewart's Dinner at Home" by Martha Stewart (has a good amount of vegan/vegetarian choices/ many wheat recipes, but can change them failry easily)
Macrobiotic Desserts Link
http://www.macrobioticmeals.com/healthy_desserts.html (If GF (Gluten Free) change out the wheat flour with GF flour/mix
Monday, April 26, 2010
Trail Mix Treats (Raw or Macro)-candy
3/4 cup Toasted Almonds
2 TBSP Dried cherries soaked
2 TBSPDried Apricots soaked
3 TBSP Mini chocolate chips (Enjoy Life makes dairy free,gluten free and soy free) (optional)
Grind toasted almonds fine in a food processor
Add soaked cherries and apricots mix in food processor til well combined
Add chocolate chips and pulse til mixed
Shape into balls and refrigerate. These taste like trail mix made into treats. Satisfy your sweet tooth! Yum!
****You can make this recipe "raw" also with raw almonds and raw chocolate chips or raw cacao nibs.
2 TBSP Dried cherries soaked
2 TBSPDried Apricots soaked
3 TBSP Mini chocolate chips (Enjoy Life makes dairy free,gluten free and soy free) (optional)
Grind toasted almonds fine in a food processor
Add soaked cherries and apricots mix in food processor til well combined
Add chocolate chips and pulse til mixed
Shape into balls and refrigerate. These taste like trail mix made into treats. Satisfy your sweet tooth! Yum!
****You can make this recipe "raw" also with raw almonds and raw chocolate chips or raw cacao nibs.
Amazake Custard
Amazake is a Japanese fermented rice drink. You can find amazake and kuzu at many health food stores.
I tried it today for the first time. I bought almond flavor from Grainassance.
It is pretty thick, like a shake to start with, but you can also make a custard out of it for a cake or tart.
1 cup almond amazake
1TBSP kuzu root/starch mixed in 2 TBSP cold water
Heat the amazake. Put in the cold water/dissolved kuzu starch and stir, let simmer on low for 3 minutes stirring constantly. Pour into a ramakin and chill in fridge for 1 hour. Enjoy!
1 comments:
Toni said...
I am going to try to make a nice rice pudding using the amazake custard also by adding a little cinnamon and brown rice. I love rice pudding so I am psyched!
I tried it today for the first time. I bought almond flavor from Grainassance.
It is pretty thick, like a shake to start with, but you can also make a custard out of it for a cake or tart.
1 cup almond amazake
1TBSP kuzu root/starch mixed in 2 TBSP cold water
Heat the amazake. Put in the cold water/dissolved kuzu starch and stir, let simmer on low for 3 minutes stirring constantly. Pour into a ramakin and chill in fridge for 1 hour. Enjoy!
1 comments:
Toni said...
I am going to try to make a nice rice pudding using the amazake custard also by adding a little cinnamon and brown rice. I love rice pudding so I am psyched!
Tuesday, April 20, 2010
Miso Soup Recipe
Ingredients (you can find these ingredients at your local health food store or Asian market)
2 cups water
2-3 Shiitake mushrooms (dried) soaked+ soaking liquid
2 tsp flakes or 1 in pc soaked Wakame seaweed
1/2- 3/4 cup Root veggies (carrots, daikon radish)
1 small shallots or 1/4 cup of green onions
1-2 tsp Miso (I use Gluten Free Brown Rice Miso- South River Brand) (use less if cutting down on salt)
1 cup (packed) Dark leafy greens of your choice (Kale, collards, etc)
1) Soak dried shiitake mushrooms in 1/2 cup lukewarm water for 1/2 hour to 1 hour
2) Pour 2 cups cold water into soup pot, add 2 tsp wakame flakes or a (1 inch piece of wakame (soaked til soft))
3) Add long cooking veggies, carrots daikon (shallots if using)
4) Boil Wakame and veggies for 10 minutes
5) Slice soaked shiitakes mushrooms and disgard the stems add to the soup (also add shiitake soaking liquid)
6) If not using shallots add scallions
7) Add dark leafy greens
8)Take a ladle of hot soup stock in a separate bowl, add 1-2 tsp miso stir til disolved and add back to soup
9) Simmer on low for 3-5 minutes and enjoy soup
2 cups water
2-3 Shiitake mushrooms (dried) soaked+ soaking liquid
2 tsp flakes or 1 in pc soaked Wakame seaweed
1/2- 3/4 cup Root veggies (carrots, daikon radish)
1 small shallots or 1/4 cup of green onions
1-2 tsp Miso (I use Gluten Free Brown Rice Miso- South River Brand) (use less if cutting down on salt)
1 cup (packed) Dark leafy greens of your choice (Kale, collards, etc)
1) Soak dried shiitake mushrooms in 1/2 cup lukewarm water for 1/2 hour to 1 hour
2) Pour 2 cups cold water into soup pot, add 2 tsp wakame flakes or a (1 inch piece of wakame (soaked til soft))
3) Add long cooking veggies, carrots daikon (shallots if using)
4) Boil Wakame and veggies for 10 minutes
5) Slice soaked shiitakes mushrooms and disgard the stems add to the soup (also add shiitake soaking liquid)
6) If not using shallots add scallions
7) Add dark leafy greens
8)Take a ladle of hot soup stock in a separate bowl, add 1-2 tsp miso stir til disolved and add back to soup
9) Simmer on low for 3-5 minutes and enjoy soup
Mochi Donuts/ French Toast Sticks
Mochi is sweet brown rice cooked and pounded so it is chewy/ crunchy, you can fry it /bake it, and lots more. You need to try it to believe it, it's delicious. It comes plain or in flavors like cinnamon raisin and even a brownie flavor.
Prepared block of mochi (available at health food stores usually near the soy cheese/ products, refrigerated section) I usually buy Grainassance brand
Cut mochi in half (to make it thinner) then cut into 2 inch squares
Pan fry in a small amount of oil, you can brush on a small amount of oil. (peanut or toasted sesame) when the pan/oil is hot fry the mochi for 2-3 minutes on each side.
Dip the mochi in warm or cold brown rice syrup or maple syrup and cover with finely chopped toasted pecans.
This tastes like french toast sticks YUM!
Prepared block of mochi (available at health food stores usually near the soy cheese/ products, refrigerated section) I usually buy Grainassance brand
Cut mochi in half (to make it thinner) then cut into 2 inch squares
Pan fry in a small amount of oil, you can brush on a small amount of oil. (peanut or toasted sesame) when the pan/oil is hot fry the mochi for 2-3 minutes on each side.
Dip the mochi in warm or cold brown rice syrup or maple syrup and cover with finely chopped toasted pecans.
This tastes like french toast sticks YUM!
Saturday, March 20, 2010
Japanese Hot Pot Video
I found this video by accident... but it is mostly gluten free just substitute rice noodles instead of the udon noodles and gluten free soy sauce or tamari. Had such a laugh that it was "cooking with dog"(I am a dog trainer) but was wonderful, creative, nutritious cooking none the less! Enjoy!
http://www.youtube.com/user/cookingwithdog#p/u/1/PxgX5ZtupnM
http://www.youtube.com/user/cookingwithdog#p/u/1/PxgX5ZtupnM
Thursday, March 18, 2010
Monday, March 8, 2010
Chocolate Cookie Sandwiches
1/2 cup brazil nuts
1/2 cup almonds
2 dates(soaked)
Put nuts in food processor and grind til fine. Add soaked dates and process til well combined.
Roll into balls and press between 2 sheets of parchment paper.
Dip each side into melted GFCF(vegan) chocolate chips , or your favorite melted raw chocolate.
Refrigerate and enjoy!
Raw Linzer Tarts
1/2 cup raw hazelnuts (dry or soaked and dehydrated)
1/2 cup almonds (dry or soaked and dehydrated)
3 dates (soaked and pitted)
1/3 of a vanilla bean (seeds only)
1/4 tsp ground cinnamon
Place the nuts in a food processor and grind til fine. Add the dates, vanilla amd cinnamon to the food processor and process til mixture forms a dough ball.
Roll the dough into small balls and flatten between 2 sheets of parchment paper. Fill with organic raspberry jelly or raw raspberry filling(see below)
Make a hole in the top "cookie" with a donut hole cutter or a bottle cap, and place on top of bottom cookie with raspberry filling layer.
Raw Raspberry Filling
1 cup frozen or fresh raspberries
4-5 dates
Dehydrate for 4 hours to overnight( 8 hours) the more you dehydrate the crisper the cookie will be and the chewier the filling will be.
Tuesday, February 16, 2010
Pear Raspberry Crumb Pizza/Tart
Make the GFCF pizza crust
Get ingredients together for the fruit topping
1-10oz bag of organic raspberries(I use Nature's Promise)
1 cup organic pear cut up in 1/2 inch pieces
1/4 cup unrefined sugar
1/2 tsp lemon zest
juice of 1/2 lemon
1 TBSP arrowroot or corn starch
Put all ingredients in a saucepan and cook until bubbling for thickening of juices to occur. Let cool and put on top of uncooked pizza rounds(see recipe above)
Get ingredients together for the nut "crumb"topping
1/2 cup almonds
1/2 cup brazil nuts
1/2 vanilla bean seeds(split and scrape)
1/4 tsp cinnamon
2 dates (soaked and pitted)
Grind the nuts in a food processor. Add the rest of the ingredients and process until dough becomes a ball.
Sprinke on the top of the fruit on the pizza.
Bake the pizza for 15 minutes at 400 degrees.
Valentine's Day? Chocolates(Yes, that's a mouse!)
The mouse is raisin pecan, and the shells are ganache(a creamy choco filling inside)
My husband used chocolate molds from a chocolate candy store you can also get them at craft stores.
Melt 1 cup GFCF chocolate chips
put in 1/3 cup each organic raisins and pecans
fill the bottom of the mold with plain GFCF chocolate and then top off with the chocolate with the "mixins" flatten the top of the mold with parchment paper and chill in fridge til hardened and pop out and enjoy!
Ganache
Melt 1 cup of GFCF Chocolates and put a coating in the candy mold then a filling of ganche(hazelnut truffle mixture) and then another layer of GFCF chocolates. Put in fridge to cool and pop out and enjoy!
Apple Crisp (Raw or Warmed)
Wash one organic apple and cut into pieces. Use them raw or warm with some oil in a saute pan.
Make the crumb topping.
1/2 cup brazil nuts
1/2 cup almonds
2 dates
1/3 vanilla bean sliced and scraped (seeds only)
1/2 tsp cinnamon
Grind nuts in a food processor, til fine.
Add dates and vanilla and cinnamon to the nuts in the food processor and blend together.
Sprinkle over the top of apples.
Enjoy!
Hazelnut Ganache Chocolates candy
Make hazelnut praline (brittle)
Make ganache filling
Crush the hazelnut praline with a meat mallet in a ziploc bag.
Mix the crushed praline (save a little to sprinkle on top of candies) with the ganache and cool and form into candy shapes.
Melt your favorite chocolate
We use Lindt Bittersweet and coat the praline ganache mixture
Sprinkle on extra praline mixture on top of candies.
OK I don't think this belongs in the Lupus Hope Cookbook (not super healthy) but have it only on special occasions... they are DELICIOUS!
Quinoa and Minced Veggies
Rinse quinoa (if desired) and cook 1 cup quinoa to 2 cups water get water up to a boil then simmer for 15 minutes. Put to the side.
Wash organic veggies, pick your favorites.
I used:
Carrots, celery, fennel, shallots, and kale and placed them in the food processor with the s-blade and mince(pulverize) this makes the pieces uniform with the size of the quinoa grain.
Add olive oil, lemon juice, salt and pepper to taste or any other sauce you prefer (shoyu or wheat free soy sauce would be good here too) and enjoy!
Monday, February 8, 2010
Cuban Black Bean Soup- from Daisy Cooks!
Daisy's Recipes: Cuban Black Bean Soup
A Trip to Cuba
Nothing says Cuban cooking like their beloved frijol negro -- black bean. In this episode, Daisy prepares "Moors and Christians," black beans served with white rice, and a delicious Cuban black bean soup. Also on the menu is Ropa Vieja, or "Old Clothes"; a fantastic dish of slow-cooked, fork-tender beef.
Cuban Black Bean Soup
Sopa de Frijoles Negros al Estilo Cubano
I like a little heat in my black bean soup, so I add a tiny piece of Scotch bonnet chili pepper like I do in the previous soup. If you don't, leave it out. This is such a favorite of mine, that a bowl of this and a little crusty ( use Gluten Free if needed) bread is a meal. I also think of this as my "ice cream sundae" soup--fill bowls with the soup and let people top them as they like.
Black Beans (recipe follows) (or use canned beans Eden brand has no BPA liner)
How to cook the black beans (leave out ham hock if vegetarian)
http://www.daisycooks.com/pages/recipes_detail.cfm?ID=37
Two 14 1/2-ounce cans chicken broth ( or use veggie broth)
1/2 cup Sofrito (see "Staples") (I used a recipe from the internet)
http://www.daisycooks.com/pages/recipes_detail.cfm?ID=1
1/2 cup canned Spanish-style tomato sauce ( I leave the tomatoes out I am allergic/intolerant)
3 tablespoons alcaparrado or chopped pimiento-stuffed olives (no olives either for me- allergic/intolerant)
1 tablespoon fine sea or kosher salt (I use sea salt)
Healthy dose freshly ground black pepper ( no black pepper for me either- allergic/intolerant)
1/4 Scotch bonnet or jalapeƱo pepper (avoid if not using nightshades)
I would also add carrots and celery to this soup and you can puree half of the beans and/or veggies to make the soup thicker
Also right at the end I would add a few large handfuls of chopped kale or baby spinach leaves!!! Just to wilt them before eating...
Any or all of the following "sundae toppings"
Cooked white rice (I would use brown rice)
Chopped red or white onion
Chopped cilantro (good for ridding heavy metals from the body)
One-quarter of a Scotch bonnet or jalapeno pepper, optional
Sour cream (they have dairy free sour cream at health food stores, most contain soy instead--or use avacado or guacamole)
Olive oil (Can't have olive oil either lately...will use avacado oil)
1. Make the black beans.
2. Stir the chicken broth, sofrito, tomato sauce, alcaparrado or olives, salt, pepper, and chili pepper into the black beans. Bring everything to a boil over medium-high heat. skim off any foam that rises to the surface. Continue boiling until the soup is nice and thick, with just enough liquid to cover the beans. Pull the pot off the heat and let it sit 5 to 10 minutes so the beans soak up a little more of the liquid. Serve hot, ladled into warm bowls. Pass the toppings you have prepared.
A Trip to Cuba
Nothing says Cuban cooking like their beloved frijol negro -- black bean. In this episode, Daisy prepares "Moors and Christians," black beans served with white rice, and a delicious Cuban black bean soup. Also on the menu is Ropa Vieja, or "Old Clothes"; a fantastic dish of slow-cooked, fork-tender beef.
Cuban Black Bean Soup
Sopa de Frijoles Negros al Estilo Cubano
I like a little heat in my black bean soup, so I add a tiny piece of Scotch bonnet chili pepper like I do in the previous soup. If you don't, leave it out. This is such a favorite of mine, that a bowl of this and a little crusty ( use Gluten Free if needed) bread is a meal. I also think of this as my "ice cream sundae" soup--fill bowls with the soup and let people top them as they like.
Black Beans (recipe follows) (or use canned beans Eden brand has no BPA liner)
How to cook the black beans (leave out ham hock if vegetarian)
http://www.daisycooks.com/pages/recipes_detail.cfm?ID=37
Two 14 1/2-ounce cans chicken broth ( or use veggie broth)
1/2 cup Sofrito (see "Staples") (I used a recipe from the internet)
http://www.daisycooks.com/pages/recipes_detail.cfm?ID=1
1/2 cup canned Spanish-style tomato sauce ( I leave the tomatoes out I am allergic/intolerant)
3 tablespoons alcaparrado or chopped pimiento-stuffed olives (no olives either for me- allergic/intolerant)
1 tablespoon fine sea or kosher salt (I use sea salt)
Healthy dose freshly ground black pepper ( no black pepper for me either- allergic/intolerant)
1/4 Scotch bonnet or jalapeƱo pepper (avoid if not using nightshades)
I would also add carrots and celery to this soup and you can puree half of the beans and/or veggies to make the soup thicker
Also right at the end I would add a few large handfuls of chopped kale or baby spinach leaves!!! Just to wilt them before eating...
Any or all of the following "sundae toppings"
Cooked white rice (I would use brown rice)
Chopped red or white onion
Chopped cilantro (good for ridding heavy metals from the body)
One-quarter of a Scotch bonnet or jalapeno pepper, optional
Sour cream (they have dairy free sour cream at health food stores, most contain soy instead--or use avacado or guacamole)
Olive oil (Can't have olive oil either lately...will use avacado oil)
1. Make the black beans.
2. Stir the chicken broth, sofrito, tomato sauce, alcaparrado or olives, salt, pepper, and chili pepper into the black beans. Bring everything to a boil over medium-high heat. skim off any foam that rises to the surface. Continue boiling until the soup is nice and thick, with just enough liquid to cover the beans. Pull the pot off the heat and let it sit 5 to 10 minutes so the beans soak up a little more of the liquid. Serve hot, ladled into warm bowls. Pass the toppings you have prepared.
"Raw" Chocolate Almond Recipe
This one sounds yummy, I may try cinnamon and chocolate too... I did try these and added a 1/4 tsp cinnamon too. These were delicious! Highly recommended! Also I just pureed dates in the food processor for the date syrup, and mixed all the ingredients well.
http://www.greensmoothiegirl.com/blog/2010/01/24/yummy-chocolate-almonds-recipe/
http://www.greensmoothiegirl.com/blog/2010/01/24/yummy-chocolate-almonds-recipe/
Sunday, January 31, 2010
A Fun Valentine's Day Treat
Chocolate Fruit Hearts
My daughter and I used a small heart cookie cutter and cut out these fruit hearts, they are pineapple, pear and kiwi. Right after the picture was taken the hearts were dipped in chocolate and vanished into our bellies.
Use your favorite raw or GFCF chocolate to melt and dip. YUM! and healthy too!
Monday, January 25, 2010
Brazil Nut Hearts
Brazil Nut Hearts
1/2 cup brazil nuts
1/2 cup almonds
2 dates(soaked)
Put nuts in food processor and grind til fine. Add soaked dates and process til well combined.
Roll out between parchment paper and cut into shapes.
Drizzle with GFCF chocolate melted or your favorite raw chocolate brand melted. You can add 1/4 tsp cinnamon if you like too! Refrigerate.
These are like eating raw cookie dough hearts, but MUCH healthier for you!
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