Parsnips are a fantastic vegetable because of their natural sweetness when cooked. Add lemongrass, kaffir lime leaves, and ginger and you have the perfect balance of flavors!
Category: Recipes Page 1 of 3
These pancakes will bring a smile to your face and get you ready to start the day!
Tabouli is a fragrant Middle Eastern salad traditionally made with parsley, mint, tomatoes, green onions and bulgur wheat, and dressed with extra virgin olive oil, fresh lemon juice and salt. For those of you on a gluten-free diet, try making it with quinoa instead of bulgur wheat. I love eating tabouli with Romaine lettuce and diced cucumbers! It is also delicious with grilled or broiled wild caught salmon. Yum!
Dandelion greens are one of my favorite bitters! They’re not for everyone, but I enjoy their unique flavor.
On a cold Fall day nothing warms me up like a nice warm bowl of soup! Here is one of my favorite soup recipes.
Ingredients:
- 1/2 Spanish onion (chopped)
- 1 small garlic clove (chopped finely)
- 1 teaspoon curry powder
- 1 large organic sweet potato, peeled and diced (about 1 1/2 cups)
- 1 medium organic butternut squash, peeled, seeded, and cubed (about 2 1/2 cups)
- 3 organic carrots, peeled and sliced
- 1 teaspoon sea salt, or to taste
- 1 tablespoon olive oil or coconut oil
- 1/2 teaspoon cumin
- 4-5 cups vegetable stock or chicken stock (add 2 cups coconut milk/cream if you prefer a creamier soup in place of 2 cups stock)
- 1/2 teaspoon ginger powder
Instructions:
- Sauté the onion, garlic, and spices in olive oil until onion is soft, about 5 minutes.
- Add all ingredients to a slow cooker, and secure the lid.
- Turn it on low, and leave for 6 hours.
- Use an immersion blender to make a smoother texture.
- Garnish with chopped parsley or scallions.
Enjoy!
Jenice
Fall is here and who doesn’t love the smell and flavors of the season? Pumpkin squares are bursting with pumpkin and cinnamon. Lightly sweetened with coconut sugar, no one will ever guess that they’re gluten and grain-free!
Ingredients
1/2 cup pumpkin puree
1/2 cup almond butter
2 tablespoons to 1/4 cup organic coconut sugar (add or subtract sugar amount to achieve the sweetness level you would like)
2 eggs
2 teaspoons Vietnamese cinnamon
1 teaspoon gluten-free vanilla extract
1/4 teaspoon sea salt
1/2 teaspoon baking soda
Directions
Preheat oven to 350F.
Grease an 8″ x 8″ glass pan with coconut oil or ghee.
Combine all of the ingredients in a medium bowl, and mix well until smooth.
Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes (or until the edges are golden brown and the center is firm).
Cool in the pan before cutting and serving!
Hope you enjoy them!
Jenna
As we head into the cold and flu season, elderberries can be used to help fortify your immune system and fend off illnesses. How about adding elderberries into your cooking?
Ingredients
- 4 envelopes unflavored gelatin (for a vegan option you can try – Jel Dessert (vegan, kosher, free of artificial colors & flavors.)
- 1 cup cold organic elderberry juice
- 3 cups (heated to boiling) elderberry juice
Directions
Sprinkle gelatin over cold juice in a large bowl.
Let stand for one minute.
Add hot juice and stir until gelatin completely dissolves (about 5 minutes).
Pour into a 13x9x2-inch glass pan.
Refrigerate until firm (about 3 hours).
Enjoy!
Jenna
Cooler weather means it’s apple tart time. My favorite gluten-free recipe is this cinnamon-spiked apple tart. The crust is not your typical crust. It is a bit doughy, but still pretty scrumptious. The tart is easy to make, kid-friendly, not-too-sweet and delicious! I hope you’ll try it.
Ingredients
Crust
- 2/3 cup sorghum four
- 1/3 cup arrowroot flour
- 1/3 cup tapioca flour
- 1 teaspoon aluminum-free baking powder
- 1 egg
- 1 tablespoon walnut oil
- 3/4 cup (1 cup if mixture is too dry) seltzer water
- 1/2 teaspoon gluten-free almond extract
- 1/2 teaspoon sea salt
- Round 9 inch glass baking dish
Mix all the ingredients together. Pour into a greased (I used a little of the walnut oil) baking dish and place in a pre-heated 400 degree oven for 5 minutes. Remove from oven and add the filling on top (see below).
Filling
- 4 organic tart apples (peeled and sliced thinly)
- 2 tablespoons ghee
- 1/2 teaspoon gluten-free vanilla extract
- 1 teaspoon Vietnamese cinnamon
- 2 tablespoons coconut sugar ( If needed. I don’t add the sugar when I make the recipe because I feel the apple tart is sweet enough.)
Place the filling ingredients in a small pan and slowly heat up until the ghee has melted and the apples are evenly coated in the mixture.
Add the tart filling on top of the crust mixture.
Sprinkle with extra cinnamon and coconut sugar if you like.
Bake on 400 degrees for 10 – 15 minutes.
Cook longer if you like a crisper crust.
Tip – If you are a nut lover, add walnuts or pecans to the filling recipe.
Enjoy!
Jenna
Sweet potato cakes are delicious! They are a perfect side dish served with breakfast, lunch or dinner!
Ingredients
2 large sweet potatoes, scrubbed and grated
1/4 cup grated onion or 1 tablespoon onion powder
1 egg
2 tablespoons chopped cilantro
1/4 cup coconut flour or rice flour
1/2 teaspoon sea salt
2 teaspoons coconut oil
Directions
- In a large bowl, mix all the ingredients.
- Using a large spoon, scoop out the mixture and place it into a large greased skillet over medium-high heat.
- Gently press out the scoops to form patties.
- Fry a few at a time, until golden brown and slightly crispy. About 3-5 minutes on each side.
Tip – After shredding, squeeze as much moisture as you can out of the potatoes.
I hope you enjoy!
Jenna
This creamy soup combines avocado, coconut milk, broth, onion, garlic, jalapeño and cilantro. It is easy to make and a sure hit for anyone who loves avocados!
Ingredients
- 2 tsp coconut oil
- 1/2 medium yellow onion, finely chopped
- 1/2 large jalapeño pepper, seeds & membranes removed, and finely minced
- 2 cloves garlic, minced
- 1 tbsp minced fresh cilantro leaves
- 3 Hass avocados, peeled
- 1/2 tsp sea salt (or more to taste)
- 1/2 tsp freshly ground black pepper
- 2 1/2 cups organic vegetable or chicken broth
- 1/3 cup coconut milk
Instructions
Heat the coconut oil in a sauce pan set over medium-low heat.
Add the onion and jalapeño pepper, and cook (without browning) until the onion is soft and translucent, 7 to 10 minutes.
Add the minced garlic and cook for 2 more minutes.
Stir in the cilantro.
Cool slightly.
Place the avocados and 1 1/2 cups broth in a food processor or blender.
Pulse until finely chopped.
Add the remaining broth, along with the cooked onion mixture, salt and pepper.
Blend until smooth.
Pour the soup into a bowl and stir in the coconut milk.
Cover the soup and refrigerate for at least 1 hour.
Serve chilled.
So delicious! Enjoy!
Jenna