- 2 bananas
- 1-2 oranges, juiced
- 3 tablespoons cocoa, or cacao powder
- 4 tablespoons coconut butter
- 1 tablespoon maple syrup
- 1 can of coconut milk
Leave the can of coconut milk in the refrigerator overnight.
Blend the bananas, orange juice, cocoa powder, coconut butter and maple syrup until smooth. Pour into two small jars.
Open the can of coconut milk upside down and pour off the coconut water. Then blend the coconut cream.
Add the coconut cream to the top of the chocolate pudding.
Add some zest from the orange to the top of the pudding.
Can be stored in the refrigerator for up to 2 days.
- 1 cup pecans
- 1 cup cashews
- 1 cup almonds
- 1 cup sunflower seeds
- 1 cup cranberries
- 1 cup coconut flakes
- 1 cup Dagoba chocolate nibs
- 1 cup Goji berries
- 1/2 cup pumpkin seeds
Mix together in a large bowl. Separate into small serving-size baggies and store in cupboard for an easy grab and go snack.
From Carmen Anderson
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons crushed red pepper flakes.
Heat the olive oil in a small saucepan for a couple of minutes–until it is about as hot as you would need it to saute some onions, but not so hot that it smokes. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temperature again before using.
- 1/4 cup fresh lime juice
- 1/4 cup pure Pomegranate juice, or Pomegranate Rejuvenate-Premier Research Labs
- 1 tablespoon Vegenaise or sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Stevia
- 1/4 teaspoon ground cumin
- 1 garlic, minced
- 4 tablespoons Olive oil
- 2 tablespoons Walnut oil
- salt to taste
Combine first 7 ingredients in a bowl. Add the oils and whisk to blend. Season with salt.
From Beth Hillson, Living Without
- Pan juices
- 2 tablespoons olive oil
- 1 medium onion, chopped
- ¼ cup white wine
- 1/3 cup orange juice
- 2 tablespoons cornstarch mixed with 3
tablespoons orange juice
- 1 cupe gluten-free chicken broth
- ¼ cup heavy cream.
Collect juices from turkey and roasting pan. Cool and skim off fat. In a saucepan, heat olive oil and sauté onion over low heat until soft, about 3 minutes. Add wine and orange juice. Simmer until liquids are reduced by half. Add chicken broth and pan juices and simmer 6 minutes to reduce. Stir in cornstarch mixture and stir until thickened. Add ¼ cup heavy cream.
Beth Hillson, Living Without
- 6-7 cups gluten-free corn bread (made
ahead) cubes (1/2 inch)
- 4 links gluten-free sausage, simmered
in hot water for 10 minutes
- 4 tablespoons olive oil
- 1 large onion, diced
- 2-3 carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 apples, peeled and diced
- 28 ounces chicken broth
- Salt and pepper to taste
Preheat oven to 325. Lightly oil a 2-quart casserole dish or 9×13 inch pan. Spread cornbread cubes over a baking sheet and toast in oven for 10 minutes or until edges are dry. Rinse sausage in cold water. Remove skin and crumble sausage. Reserve.
Heat olive oil and sauté onion, carrots and celery for 2-3 minutes or until vegetables are soft. Add garlic, apple and crumbled sausage and sauté another 2 minutes or until apples are soft. Add cornbread cubes and toss to coat with mixture. Pour broth over mixture. Add seasonings, as desired. Pack loosely into prepared pan. Bake at 350 for 30-40 minutes.
- 6-7 cups gluten-free corn bread (made
Adapted from Dinosaur Bar B Que Grill
- 1 1/4 cups yellow cornmeal
- 1/4 cup sugar (Xylitol)
- 3/4 cup Pamela’s Gluten-free Baking mix
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
- 2 eggs, slightly beaten
- 1/2 teaspoon vanilla
- 1/4 cup melted butter
- 2 tablespoons raw honey
Set oven at 350. Grease an 8×8-inch baking pan with butter or coconut oil. Keep warm in the oven.
Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl. Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl. Pour the wet ingredients into the dry and give them a good stir, just til moistened.
Pull the hot greased pan from the oven and pour in the batter. Bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. When done, take the corn bread out of the oven and brush the top with honey. Cool slightly before cutting into squares. Enjoy with butter and honey and your favorite chili!
From Kathrine Page
- 1 clove garlic
- 1 one inch long fresh ginger
- 2 cups chickpeas, drained
- 1/4 cup cashew butter
- juice of one lemon
- 3 tablespoons rice vinegar
- 1/2 teaspoons chili-garlic sauce
- 1/2 teaspoon anise
- 1/4 cup chopped cilantro
- 1 green onion, chopped
- 1 teaspoon oil
Mince garlic and ginger in processor. Add beans, lemon juice, butter, vinegar, garlic sauce, anise. Process to a coarse puree. Add cilantro and green onion. For thinner hummus, add more lemon juice or vinegar. Use as a dip for vegetables or crackers.
- 2 tablespoons vegetable oil
- 2 tablespoons brown rice flour, or Pamela’s Making mix
- 1/4 cup red chile powder, mild
- 2 cups beef broth, fresh or canned
- 2 cups tomato puree, canned
- 1/2 teaspoons oregano, dried
- 1/4 teaspoon cumin
- 1/2 teaspoon granulated garlic
- 1 teaspoon salt, to taste
Heat oil in large saucepan. Add the flour to the oil and make a roux. Stir and cook over medium heat for 2 minutes until it becomes brown in color. Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic, and salt to the roux and simmer over low heat for 15 minutes. Use for enchiladas, or any Mexican dish calling for enchilada sauce.
From Jane Collins
- 3 cups of fresh cranberries (1 bag) rinsed and drained
- 4 green onions, minced (1/2 cup)
- 2 small jalapeno peppers, seeded, minced (2 Tbsp), or 1/2 a 4 oz can of roasted jalapenos
- 1/2 cup sugar
- 1/4 cup fresh cilantro, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh lemon juice
Rinse, drain, and pick over cranberries, discarding all that are too soft or bruised. Place them in a food processor and pulse until finely chopped, but not mushy. Transfer to a bowl. Stir in the green onions, jalapenos, sugar, cilantro, ginger and lemon juice. Cover and refrigerate for at least 4 hours to allow the flavors to blend and develop. If you taste immediately after mixing, you will find the flavors too sharp and tart…..it mellows and sweetens over time. Makes about 2 cups.
- One 8 oz. package of cream cheese
- 1 box of Gluten-free rice crackers
Spoon about one cup of salsa over the cream cheese and spread crackers around the plate. Garnish with a few sprigs of cilantro and a few cranberries for a festive look. Refrigerate any left over salsa……..if there is any left! This does not keep more and a couple of days.
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 cup white wine
- 3-4 garlic cloves, crushed
- 1 tablespoon dried parsley, crushed
- 1 teaspoon herbs de provence or Italian seasoning
- 1 teaspoon black pepper
Combine all ingredients in a container. If time is an issue, all ingredients except the oil can be combined ahead of time and stored in the refrigerator a few days. Add the oil right before using. Making your own marinade reduces exposure to hydrogenated oils and trans fats, preservatives, artificial flavorings and natural flavorings which could mean MSG.
To use for chicken: Remove skin and fat from chicken pieces. This reduces the polycyclic aromatic hydrocarbons (PAH), a known carcinogen, when grilling. Place in the marinade container and coat well. Marinate at least 2 hours or longer. Remove chicken from marinade and place chicken on grill or broil.
Adapted from Good Housekeeping Magazine
Doris Kinney Well Seasoned
- 1 cup brown rice flour
- 2 Tablespoon Arrowroot
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1/4 cup millet flour
- 1/2 cup chia seed flour, or almond flour
- 1 3/4 teaspoon guar gum or Chia seed gel—(9 parts water to 1 part seeds set for 15 minutes)
- 1/2 teaspoon salt
- 2 1/4 teaspoon yeast
- 2 Tablespoon honey
- 1 cup water, warm or as needed
- 3 large eggs
- 3 Tablespoon olive oil
- 1 teaspoon apple cider vinegar
Proof yeast using 1/2 c warm water plus 1 T honey. Set aside. Grease an 8×4 loaf pan. Combine flours, arrowroot, potato starch, xantham and salt. Set aside. In a small bowl mix eggs, oil vinegar and remaining agave. Add remaining water to dry ingredients. Add wet ingredients and yeast mixture to dry ingredients.
Use either stand mixer or hand mixer on low to combine then raise to medium for 4 minutes. Turn dough into prepared pan. Cover with plastic wrap. Let rise till either doubled in bulk or within 1/4 inch from top of pan. Should be between 15-30 minutes.
Preheat oven to 375 when bread has risen to 3/4 inch from top of pan. Bake 50-60 minutes covering with foil after 20 minutes. I get best results at 60 minutes
with my oven. Remove from oven and allow to cool 20 minutes before cutting.