From Silvana’s Kitchen
- 1 ½ cups quinoa
- ½ teaspoon salt
- Mom′s 15-Minute Tomato-Basil Sauce (see recipe below)
- 1 cup fresh spinach leaves
- Parmesan, for topping
- In a medium saucepan, bring quinoa, salt and 2 ¾ cups
water to a boil over high heat. Lower the heat, cover and simmer until the
water is absorbed, about 12 minutes. Adjust salt if desired.
- Add enough tomato sauce until the quinoa is well coated. Stir in the spinach and cook until just wilted, about 2 minutes. Top with parmesan.
Adapted from Rachel Ray
- 1-3/4 cup chicken broth
- Dash pepper, thyme
- 1 stalk celery, chopped
- 1 onion, chopped
- 1 bay leaf
- 2 apples (Fuji or Pippin), diced
- 4 tablespoons butter
- 1/2 or 3/4 cup dried cranberries
- 1 cup pecans, chopped
- 6 day-old gluten-free pumpkin muffins-made from scratch substituting wheat flour with Brown Rice flour.
Melt butter in skillet; add onions, celery, and apples. Cook until slightly tender. Add bay leaf and crumbled pumpkin muffins. Mix up. Add 3/4 cup of broth. Stir well. Season with pepper and thyme. Stir in pecans and dried fruit. Take out Bay Leaf and transfer stuffing mix to a buttered baking dish. Bake at 375 degrees until lightly browned on top. Serve with turkey.
- Angel hair pasta-wheat or gluten-free
- 1/3 cup freshly squeezed lemon juice
- 2 large garlic cloves, minced
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon agave nectar or honey
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons olive oil
- 1/4 cup toasted pine nuts
- 1/4 cup fresh parsley, chopped
- Parmesan cheese, optional
In a bowl, whisk together lemon juice, garlic, salt, agave nectar, mustard and oil.
Empty the cooked noodles into a colander, draining water until water has emptied, or pat dry. Return to pot. Toss with lemon dressing, toasted nuts, and parsley. Season to taste, adding extra olive oil, salt and pepper, if desired, or any other veggies desired. Grate a small amount of Parmesan cheese on top of the noodles.
- Cubes of cheese-mozzarella, muenster, farmer
- Grape tomatoes
- Chunks of fresh bell pepper
- Chunks of zucchini
- Chunks of cucumber
- Chunks of kohlrabi
- Cubes of cooked turkey or chicken
Thread any combination of the above on wooden skewers.
- 1 cup lentils
- 4 cups vegetable stock
- 2 chopped carrots
- 1 chopped onion
- 2 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1 cup canned coconut milk
- 3 tablespoons soy sauce
- salt and pepper to taste
- 3 cups baby spinach
Rinse lentils, put in a large saucepan and add enough cold water just to cover. Boil for about 10 minutes, then add the remaining ingredients except for the spinach Reduce heat and simmer for 30 minutes until lentils are tender. Put a small handful of spinach in the bottom of each bowl and ladel the hot soup on top. To garnish, put a tablespoon of sour cream on top of soup. Enjoy!
- 1 bunch of kale, deveined and chopped fine
- 2-3 carrots, slivered
- 3 green onions, chopped
- 1 each red, yellow bell pepper, chopped
- 1 cup broccoli, finely chopped
- 1 cup fresh beets (they can be cooked), finely chopped
First, it is helpful to knead the kale after removing the spine, in olive oil for at least a minute. Using a food processor, chop the vegetables and put in a large mixing bowl. Pour on the dressing and mix well. Refrigerate a few hours before serving.
- 1 cup olive oil
- 2-4 tablespoons apple cider vinegar
- 1 clove minced garlic
- 1 teaspoon oregano
- 1 tablespoon basil
- 1 tablespoon sesame seed oil
- 1-2 tablespoons sesame seeds
- 1 cup fresh or frozen peas (thawed)
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 ounce mozzarella cheese cubed
- 1 TBS plain yogurt
- 2 TBS, 1 tsp buttermilk
- 1 1/2 tsp mayonnaise
- 1/2 tsp balsamic vinegar
- 2 green onions, chopped fine
- 1/2 tsp dried basil
- 1/8 teaspoon black pepper
- 1/4 teaspoon sugar (optional)
Steam carrots and peas (if fresh) for 3 minutes in a small saucepan with a bit of water and tight-fitting lid. Place the carrots and peas (drained-if from frozen) in a medium-sized bowl. Add celery and cheese, toss well. Combine the remaining ingredients in a small bowl. Spoon over the salad and toss well. This will keep well in the refrigerator for several days.
From Jules Shepard
- 1 medium onion, sliced into thin rings
- 1/3 cup all purpose gluten-free flour blend
- 1/4 teaspoon sea salt
- Cooking spray
- 1 pound green beans, trimmed and halved
- 2 tablespoons unsalted butter
- 2 large portobello mushrooms, sliced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic
- 1/4 teaspoon nutmeg
- 2 tablespoons gluten-free all purpose flour blend
- 1/3 cup sour cream
- 2 cups gluten-free cream of mushroom soup
To make “fried” onions, preheat oven to 475 degrees. Lightly grease a baking sheet with cooking spray and set aside. Combine onion slices, 1/3 cup flour blend and salt in a large bowl, tossing until onions are evenly coated. Pour out onto prepared baking sheet, separating onion rings. Bake in preheated oven for 15 to 20 minutes until golden brown, tossing one or two times. Remove from oven and set aside.
To make the casserole, turn oven temperature down to 400 degrees. Boil beans in lightly salted water for 5 minutes. Rinse with cold water and drain. In a large saucepan, melt the butter. Toss in sliced mushrooms and pepper and stir over medium heat for 5 minutes. Add spices and flour, stirring to coat. Cook an additional minute and add sour cream and soup. Reduce heat to medium -low and cook while mixture thickens, about 5-8 minutes more.
Remove from heat and stir in half the “fried” onions and the drained beans. Pour mixture into a large casserole and cook in preheated oven for 10 minutes or until bubbly. Sprinkle remaining prepared onions on top and bake for an additional 5 minutes.
From Leo Glland, M.D., The Fat Resistance Diet
- 1 cucumber, peeled and seeded
- 2 cups plain yogurt
- 1 clove garlic, minced
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons fresh mint, chopped, or fresh basil or parsley
- Juice of 1/2 lime
Chop the cucumber and put it into a blender with yogurt, minced garlic, olive oil, and lime juice. Mix until blended smooth. Add chopped mint and mix again. Pour into bowls to serve . Serves 2.
From Living Light Culinary Arts Institute
- 1 cup water, plus additional water
- 2 medium zucchini, peeled and chopped
- 2 stalks celery, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons mellow white miso
- 2 small cloves garlic, crushed
- 1/2 teaspoon sea salt, or to taste
- Dash of cayenne
- 1 avocado, mashed
- 2 tablespoons minced fresh dill
Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a blender or Vita-Mix and process until smooth. Add the avocado and dill and blend briefly. Add additional water to thin the soup to desired consistency, and blend. Serve chilled or at room temperature. Store in a sealed container in the refrigerator for up to three days.
- 1 clove fresh organic garlic
- 1 inch fresh grated ginger
- 1-1 1/2 cans of Coconut milk
- 3-4 large yams and/or sweet potatoes
Slice yams and sweet potatoes into thick slices and place in a large pot covered with water. Bring to boil and cook until softened. Drain liquid (save in freezer for later use as soup stock!). Mash potatoes. Add ginger, garlic, and coconut milk and mix. Use more or less milk for desired consistency.
- 1 bunch carrots, sliced thinly lengthwise 2 inches
- 1 pound of beets, cut into thick strips
- 1 leek, cut in half lengthwise and shredded
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- zest from 1 lemon and 1 mandarin
- 2 teaspoons honey
- 2 tablespoons olive oil
- 1 tablespoon fresh sage
- salt and pepper
Preheat oven to 400 degrees. In a small bowl, combine orange juice, lemon juice, zest, honey, olive oil, sage, and salt and pepper. Put the carrots and leeks in one baking dish and pour half the glaze over them. Put the beets in another dish and pour the rest of the glaze over them. Stir to cover with glaze.
Cover both dishes with foil and bake for 15 minutes or until the vegetables are tender. Remove the foil, brush the veggies with the glaze again, and bake until lightly browned and tender, 20-30 minutes. To serve, combine the vegetables and serve alongside the main course or on a bed of greens with goat cheese.