Allergen Free Cooking

Maraschino Cherries

2012-01-20T18:19:00.000-06:00

It is difficult to find a reasonably priced Maraschino cherry that is free of red dye #40, corn syrup and/or almond extract. Here is a very easy recipe to make them all by yourself. The first version is the "cocktail" version and contains alcohol, the second is the kiddy version. Enjoy!

Cocktail Maraschino Cherries

Special Tools
Hot water bath canner
Six 1/2-pint jars with lids and rings
Cherry pitter

Ingredients
2-1/2 cups Luxardo Maraschino Liquor
2 cups pure black cherry juice (Lakewood)
1/2 cup pure cane sugar
5 cups fresh organic cherries of choice, stemmed and pitted

Using dishwasher set to sterilize cycle, or sani-rinse cycle, sterilize 1/2 pint jars and rings; do not open dishwasher until you are ready to fill the jars.
Fill hot water bath canner with water as directed by manufacturer; place over high heat to bring water to a boil; add lid inserts.
Meanwhile, wash cherries very well in cool water; pull off stems; remove pits from cherries with cherry pitter; place pitted cherries on paper-towel lined baking sheet; dry cherries well.
In a saucepan set over medium heat, stir together liquor, black cherry juice and cane sugar; stir to dissolve sugar; heat to boiling; drop heat to a simmer.
Add cherries to simmering liquid; cook 5 minutes; turn off heat.
Remove jars from dishwasher; using slotted spoon, fill each jar with cherries, being sure to leave 1" headspace; continue filling 1/2-pint jars until all cherries are jarred; using a ladle or large spoon, fill each jar with simmering liquid (leave at least 3/4" headspace); using tongs, remove lids from water bath canner and carefully place one on each jar and then secure with metal rings.
Place lidded jars into hot water bath canner and boil for 10 minutes.

Remove jars from canner to counter to cool completely prior to storage at room temperature up to 1 year. Chill cherries prior to opening, if desired.

Once jar is opened, refrigerate and use within 1 month. The liquid in the jar can be used to make cocktails, such as a cherry martini.

Kiddy Maraschino Cherries

Special Tools

Hot water bath canner

Six 1/2-pint jars with lids and rings

Cherry pitter

Ingredients

2-1/2 cups pure black cherry juice (Lakewood)

2 cups water

1-1/2 cups pure cane sugar

5 cups fresh organic cherries of choice, stemmed and pitted

Using dishwasher set to sterilize cycle, or sani-rinse cycle, sterilize 1/2 pint jars and rings; do not open dishwasher until you are ready to fill the jars.
Fill hot water bath canner with water as directed by manufacturer; place over high heat to bring water to a boil; add lid inserts.
Meanwhile, wash cherries very well in cool water; pull off stems; remove pits from cherries with cherry pitter; place pitted cherries on paper-towel lined baking sheet; dry cherries well.
In a saucepan set over medium heat, stir together water, black cherry juice and cane sugar; stir to dissolve sugar; heat to boiling; drop heat to a simmer.
Add cherries to simmering liquid; cook 5 minutes; turn off heat.
Remove jars from dishwasher; using slotted spoon, fill each jar with cherries, being sure to leave 1" headspace; continue filling 1/2-pint jars until all cherries are jarred; using a ladle or large spoon, fill each jar with simmering liquid (leave at least 3/4" headspace); using tongs, remove lids from water bath canner and carefully place one on each jar and then secure with metal rings.
Place lidded jars into hot water bath canner and boil for 10 minutes.

Remove jars from canner to counter to cool completely prior to storage at room temperature up to 1 year. Chill cherries prior to opening, if desired.

Once jar is opened, refrigerate and use within 1 month. The liquid in the jar can be used to make cocktails, such as a kiddy cocktail (mix with lemon-lime-orange soda pop).

Crackers

2012-01-01T17:45:00.000-06:00

Happy New Year! To kick off 2012, I decided I would work on "cracking the code" to a good homemade allergen free cracker. What follows is a versatile recipe that can be encouraged with the right spices to meet your every cracker need. Enjoy!

The italicized ingredients are easily omitted to create a plain cracker or cracker base that can be modified as needed.

1/4 cup millet flour, or sorghum flour, or GF oat flour
1/4 cup brown rice flour, or white rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1 teaspoon xanthan gum
1 tablespoon nutritional yeast
1/2 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon mustard powder
1/4 teaspoon paprika
1/4 teaspoon garlic powder
pinch of freshly-ground black pepper
5 tablespoons water
1 tablespoon pure olive oil or extra virgin olive oil
small bowl of cold water
1/2 teaspoon kosher sea salt or coarse sea salt

Preheat oven to 400 degrees F; place baking rack in second position.
In airtight container, combine millet flour, brown rice flour, potato starch, tapioca starch, xanthan gum, nutritional yeast, onion powder, sea salt, mustard powder, paprika, garlic powder and freshly-ground black pepper to taste; place on lid and shake vigorously to combine and to introduce air.
Pour dry mixture into mixing bowl; add water and oil; beat with electric mixer to form soft dough.
Turn dough out onto parchment paper; flatten into round disc; cover with parchment paper and roll out, using a rolling pin, to 1/4" thick.
Using a very sharp knife, slice dough into desired shapes - uniform squares are the easiest; be careful to not move the squares apart as they will bake more evenly if left touching one another - you will be able to easily separate them once they are cooled. Brush dough lightly with cold water and sprinkle on a total of 1/2 teaspoon kosher sea salt or coarse sea salt.
Move dough along with parchment paper to baking sheet; place on second rack of preheated 400 degree F oven and bake 20 to 25 minutes.

Remove baking sheet from oven; remove crackers to wire cooling rack to cool completely prior to storage in airtight container at room temperature up to 7 days.

Servings: 1"-crackers, about 48
Prep time: 15 minutes
Preheat: 400 degrees F
Baking time: 20 - 25 minutes

Variations

Sweet crackers: omit nutritional yeast, onion powder, mustard powder, paprika, garlic powder and freshly-ground black pepper; add 1 teaspoon ground cinnamon and 2 tablespoons light brown sugar to dry mix. Brush rolled out dough with water and sprinkle with cinnamon-sugar. Proceed with recipe as otherwise stated.

Rosemary crackers: omit nutritional yeast, mustard powder and freshly-ground black pepper; add 1 teaspoon crushed rosemary leaves (or 1/4 teaspoon ground rosemary leaves); brush rolled out dough with water and sprinkle with 1 teaspoon rosemary leaves that have been ground a bit using a mortar and pestle along with coarse sea salt.

Be creative! You can also replace the 1/2 cup mixed GF flours with a nut or seed flour of choice, such as almond flour or pumpkinseed flour.

Feel free to add up to 2 tablespoons of nuts or seeds of choice, such as flax seeds, chia seeds, or poppy seeds.

Recipe List / Informational Posts

2012-01-01T16:23:00.000-06:00

RECIPES

Better thanCoke - Homemade Cola

Buns – HotDog or Burger

Butter-to-PureOlive Oil

Carrot Cake –Single Layer

Cashew Milk

CelebrationCookies

Chicken LiverPate

ChickenVeggie Rice Casserole

Chicken,Broccoli & Noodles

ChocoChocolate Chip Biscotti

ChocolateButtercream Frosting

ChocolateCake

ChocolateCake - High Protein

Chocolate Candies

ChocolateChip Bars

ChocolateChocolate Chip Cookies

ChocolateCupcakes

ChocolateDream Cookies

Chocolate IceCream

ChocolatePecan Clusters

ChocolatePecan Oaties

ChocolateSandwich Cookies

Citrus Soda(lemon lime orange)

Classic Icing

Cooking Rice

Corn Dogs

Corn Dogs orCheesy Dogs

CornTortillas

CornbreadQuick Cakes

CornichonPickles (French Tarragon)

CountryBiscuits

Crackers

Cream-StyleCorn

CreamyMacadamia Nut Butter

EvaporatedMilk (Condensed Milk)

FrozenChocolate Cream

Frozen FruitJuice Concentrates

FrozenStrawberry Cream

FrozenVanilla Cream

FruityProtein Pasta

Gabe's Macand Cheese ....

Gabe’sChocolate Chip Cookies

GF Oat Milk

GF Self RiseSandwich Bread (yeast free)

Glaze forDonuts, Cupcakes, Sheet Cakes

GoldenCupcakes

GrahamCrackers

Graham Crust(No Bake)

Granola

Granola Bars

Half-and-HalfSubstitutes

Herb Bread -Great for T-Day Stuffing!

HollandaiseSauce (vegan, soy-free)

Hot Chocolatefor the New Year!

Hot CocoaCookies

Hummus (Nonuts, No seeds)

Maple Carrotsand Sweet Tomatoes

Maple Oaties

Maple OatmealChocolate Chip Cookies

MarshmallowCreme

Marshmallows

Mayonnaise(vegan, soy-free)

Nut/SeedButter Chocolate Chip Cookies

Old-FashionedCake Donuts

Pepparkakor(Swedish Gingerbread)

Pickled Beets

PizzaCasserole

PowderedSugar: Homemade

Preparing apre-cooked Ham

Quick Bread -A Basic Recipe

QuickChocolate Chip Biscotti

Quick FrozenYogurt

QuickPancakes

Raw Nut Fudgeor Nut-Cocoa Spread

Silver DollarPancakes

Simple Syrup

Sloppy Joes

Soup and Such

Spaghetti andMeatballs

StrawberryBirthday Cake

SweetenedCondensed Coconut Milk

SweetenedCondensed Milk Substitute

ToasterPastries (aka Pop Tarts)

INFORMATIONAL POSTS

ADHD - ADDFood Mediated

AdverseReactions to Foods

Amazon.com :Subscribe & Save

CalciumRequirements

Code ofEthics as stated by the FDA

Every BodyEats - Introduction to the Book

Every BodyEats!

FreePresentation: Allergen Free - Why, How?

From FDAWorking Group on Allergen Thresholds

Gut-BrainConnection

HSH, anyone?

Inflammationof the Skin

Is allergenfree and gluten free the same thing?

Latex-FruitSyndrome

Mechanism ofAllergic Reactions

NATURALFLAVORS = SOY

Nice, but.... IGNORANT!!

Non-GMOShopping Guide

Nutrition forKids: Guidelines for a Healthy Diet

Obesity: AMatter of National Security ...

Oral AllergySyndrome (OAS)

Oven RackPositions in Recipes

Research for"Every Body Eats"

Signs andSymptoms of Allergic Reactions to Food

Truvia - truesugar substitute?

Yale Study:Fast Food

Choco Chocolate Chip Biscotti

2011-12-29T19:39:00.002-06:00

Craving that mocha for a breakfast treat? Are you used to eating the expensive, wheat/dairy/egg biscotti available at the coffee shop? Well here is a very easy recipe to make your own! Even my kids like these, although they prefer hot cocoa over espresso (Thank God).

1 cup cane sugar (evaporated cane juice)
3/4 cup 100% pure unsweetened cocoa powder
1/2 cup GF oat flour, or GF high-protein flour of choice
1/4 cup brown rice flour or white rice flour
1/4 cup millet flour or sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1 tablespoon egg replacer powder
2 teaspoons xanthan gum
2 teaspoons baking powder
1/4 teaspoon sea salt
1/4 cup water
1/4 cup unsweetened applesauce or pear sauce
1 tablespoon pure vanilla extract
1/2 cup chocolate chips of choice (Enjoy Life are top-8 free)

Place baking rack in second position; preheat oven to 350 degree F; cover large baking sheet with parchment paper; set aside.
In airtight container combine cane sugar, cocoa powder, oat flour, brown rice flour, millet flour, tapioca starch, potato starch, egg replacer powder, xanthan gum, baking powder and sea salt; place on lid and shake vigorously to combine; pour out into large mixing bowl.
To mixing bowl, add water and applesauce; beat to combine and until dough forms; add chocolate chips and mix to combine evenly.
Turn dough out onto parchment-lined baking sheet; form into 2 logs, 3/4" high, 4"wide. Place on second rack in preheated 350 degree F oven; bake 20 minutes.
Remove sheet from oven and cool logs on sheet for 20 minutes.
Using serrated knife, cut logs into biscotti and lay cut-side down; return sheet to oven and bake 15 minutes; remove biscotti to wire cooling rack to cool completely prior to storage in airtight container at room temperature up to 2 days or freeze up to 3 months.

Servings: 12 - 14 biscotti
Prep: 15 minutes
Preheat: 350 degrees F
Baking time: 35 minutes, combined; add 20 minutes for cooling between cooking stages.

Lasagna

2011-12-27T09:24:00.000-06:00

A family favorite - especially during the cold Winter months. Feel free to use any cheese that suites your Family - we are lucky enough to tolerate goat cheeses, but I used to make this with my bean cheese sauce and it was yummy!

Tools
9"x13" baking pan
large stock pot
large frying pan or cast iron skillet
aluminum foil

Filling
1 pound ground meat of choice, such as pork, beef or chicken
1-1/2 teaspoons sea salt
1/2 teaspoon ground sage
1 teaspoon paprika of choice, or chili powder of choice (as hot as you like)
1/2 teaspoon garlic granules, or 1 teaspoon garlic powder
1/2 teaspoon anise seeds
1/2 teaspoon pure cane sugar (evaporated cane juice)

In small bowl, combine spices with sugar.
Place ground meat in mixing bowl; add spices and mix thoroughly to combine spices evenly throughout meat.
Place large skillet over medium heat; add spiced ground meat and sauté until cooked through, breaking up large bits.
Using slotted spoon, remove cooked meat to clean bowl and set aside - reserve pan (do not clean).

Prepare Meat Sauce

2 teaspoons pure olive oil

1 large organic yellow or sweet onion, chopped

Sea salt and freshly-ground black pepper, to taste

56 ounces canned organic tomatoes, peeled, unsalted, in puree (Eden Organics)

4 cloves garlic, chopped or 1 tablespoons dried garlic flakes or granules

1-1/2 teaspoons dried Italian seasoning mix of choice (Frontier)

1/4 teaspoon dried parsley flakes

Place reserved frying pan over medium heat; add oil if needed along with chopped onion and salt and pepper to taste; cook about 6 minutes, or until onions are soft.
Meanwhile, pour tomatoes with puree into blender or bowl of food processor; process to desired consistency (or using a slotted spoon remove whole peeled tomatoes from puree and chop to desired size with knife).
Place stock pot or large saucepan over medium heat; add contents of frying pan and prepared tomatoes with puree; stir in garlic, Italian seasoning and parsley; bring to a boil then drop to a simmer; stir every now and then; simmer for 20 minutes.

To Assemble

Prepared meat sauce
10 ounces no-boil lasagna noodles of choice (Tinkyada)

2-1/2 pounds (about 6 cups) cheese of choice, shredded or soft enough to spread

Scoop about 1 cup prepared sauce into bottom of 9"x13" baking dish; place a layer of no-boil lasagna noodles into bottom, overlapping ridges of noodles with one another.
Sprinkle or spread a nice layer of prepared cheese over noodles; add meat sauce in even layer over cheese-covered noodles; sprinkle or spread on another layer of cheese then lay down another overlapping layer of noodles; repeat process to form a total of 3 layers, ending with a generous amount of cheese on top.
Cover pan with aluminum foil (try to arch the foil so it won't stick to the melting cheese); place in center of preheated 350 degree F oven and bake for 1 hour.
Remove foil and bake 30 minutes longer.
Remove pan from oven to counter to cool, uncovered, for at least 20 minutes prior to cutting.

Servings: 9 large squares
Prep: 45 minutes
Preheat: 350 degrees F
Baking time: 90 minutes

Variations
Vegetarian: Evenly dice vegetables of choice to equal 4 cups, such as squash, zucchini, cauliflower, bell peppers (yellow, red, orange), mushrooms of choice, legumes of choice (such as white kidney beans, navy beans, black-eyed peas, black beans - be sure to rinse and drain well prior to use).

Marshmallow Creme

2011-12-26T19:13:00.001-06:00

Wow, I can't believe it! I finally did it - marshmallow creme (replaces Jet Puff). Pour this surprisingly airy sugar delight over chocolate ice cream or cake, fill cupcakes, or just eat it out of the jar (I won't tell .... !). Enjoy!

Step 1: Dissolve gelatin in mixing bowl and set aside.
1 teaspoon powdered gelatin of choice (such as Knox unflavored or Great Lakes)
1/4 cup cold water

Step 2: Bring to a simmer, stir, then heat to 240 degrees F (check with candy thermometer - will take about 6 minutes once mixture boils).
1/4 cup cold water
1-1/2 cups pure cane sugar (evaporated cane juice)
1 cup honey of choice (type of honey will affect end flavor), or agave nectar
pinch of sea salt
1 teaspoon pure vanilla extract

Step 3: Pour very hot liquid into dissolved gelatin.
Beat with electric mixer set on medium-low for 2 minutes then increase speed gradually to high; beat 6 minutes. Use immediately, or pour off into glass storage jar, place on lid and refrigerate up to 1 month.

Yield: 4 cups marshmallow creme
Prep: about 20 minutes

Lemon Pie Filling

2011-12-26T16:39:00.000-06:00

I really miss lemon meringue pie during the Holidays. I have been trying (and failing) for years to achieve the perfect lemon filling - one that is the right consistency and flavor. I believe I have finally made the cut! Enjoy!

2/3 cup pure cane sugar (evaporated cane juice)
6 tablespoons Orgran No Egg powder, or Ener-G egg replacer powder
2 tablespoons Vance's DariFree powder
1 tablespoon lemon zest
2 cups water
1/2 cup fresh-squeezed lemon juice

Combine all dry ingredients in container with a lid; place on lid and shake vigorously to combine; pour into saucepan.
In bowl or 4-cup glass measuring cup, combine water and lemon juice.
Using whisk, slowly pour lemon-water into dry mix - whisk constantly - to form a thin paste. Place saucepan over medium-low heat.
Slowly pour in remaining lemon-water, whisking the entire time. Continue to whisk while mixture heats and thickens. This will take time; do not boil. Cook to desired thickness; remove from heat; pour filling into prepared pie crust (if baked, make sure crust is completely cooled prior to filling). Place in refrigerator for at least 2 hours prior to serving.
Top with meringue or whipped cream of choice prior to serving.

Servings: about 3 cups pudding, or filling for 9-inch pie
Prep time: about 20 minutes

Variations
To omit DariFree powder: omit DariFree powder, replace water with milk of choice.
To omit lemon zest: omit zest, add 1/8 teaspoon lemon oil.

Meringue Topping

2011-12-26T16:36:00.005-06:00

Top your favorite creamy pie with this delicious egg-free Meringue! Easy to make and yummy!

1/4 cup Orgran No Egg powder, or Ener-G egg replacer powder
1/2 cup cold water
1/4 cup pure cane sugar (evaporated cane juice)
2 teaspoons powdered gelatin of choice (such as Knox unflavored)
2 teaspoons pure vanilla extract

In mixing bowl, combine egg replacer powder and cold water; beat with electric mixer to combine (about 1 minute on high).
To bowl, add sugar, gelatin and vanilla; beat with electric mixer set on high until stiff peaks form, about 10 minutes.

Use immediately to top a 9-inch pie, or place into airtight container and refrigerate up to 4 hours.
Can also be used in place of whipped cream to top desserts.

Mini Vanilla Cakes

2011-12-17T12:24:00.001-06:00

I developed this recipe for use in a Babycakes cake pop maker, but it can also be used with a mini muffin tin (see below).

1 cup evaporated cane juice
6 tablespoons brown rice flour, or white rice flour
6 tablespoons millet flour, or sorghum flour, or GF oat flour
6 tablespoons potato starch
6 tablespoons tapioca starch
1 tablespoon egg replacer powder
1-1/2 teaspoons xanthan gum
1 teaspoon baking powder
1/4 teaspoon sea salt
10 tablespoons water
6 tablespoons pure olive oil
2 teaspoons pure vanilla extract

In airtight container, combine evaporated cane juice, brown rice flour, millet flour, potato starch, tapioca starch, egg replacer powder, xanthan gum, baking powder, and sea salt; place on lid and shake vigorously to combine and to introduce air.
Pour dry mixture into mixing bowl; add water, pure olive oil and vanilla; beat to combine evenly; set aside.
Plug in Babycakes cake pop maker, or prepare mini muffin tins by coating each well with oil and preheat oven to 425 degrees F (place baking rack in middle of oven).
Using 1 tablespoon measure or scooper, fill each well with batter; close lid to cake pop maker and set timer for 2 minutes; flip maker over (using oven mitts - it is hot!) and cook another 2 minutes; remove cake pops to wire rack to cool before coating with chocolate or powdered sugar. To cook in oven: place filled mini muffin tin in center of oven and bake 5 - 7 minutes; turn mini cakes out onto wire rack to cool completely prior to frosting.

Servings: 24 cake pops or mini cakes
Preheat 425 degrees F
Prep time: 10 minutes
Baking time: 4 minutes per batch with cake pop maker; 5 -7 minutes per batch in oven

Free Presentation: Allergen Free - Why, How?

2011-12-14T10:44:00.008-06:00

Please take advantage of this end-of year offer - view my presentation, "Allergen Free, Why How?" (just words, no sound).

HAPPY HOLIDAYS!

ALLERGEN FREE - Why, How? by Michelle HW Hill

Allergen Free Cooking, Why? How? by Michelle HW Hill
copyright 2011 Michelle HW Hill

Why Allergen Free? Food Matters, You are what you eat!"
copyright 2011 Michelle HW Hill

"What is food to one to others is fierce poison." - Carus 99BC

Top 8: dairy (casein, lactose), egg (yolk/white: chicken, duck, quail), fish (freshwater and saltwater), crustacean shellfish (crab, lobster, shrimp), tree nuts (almond, cashew, Brazil nut, etc.), peanuts (legume: can cross-react with: peas, soybeans, beans), wheat (glaidin/gluten), soy (protein, lecithin, vitamin E to preserve freshness).

Other major allergens/intolerances.

Allergen versus intolerance.

Confirming a food allergy/intolerance.

The known offenders.

Cost considerations.

Before the change of diet ...

Accepting changes: 5 phases - denial, anger bargaining, depression, acceptance.

Informing others.

Going gluten free ...

Gluten free flours.

Making GF flour.

Binging agents.

A note about OATS.

GF diet notes.

Dairy/casein.

Milks

Cream and yogurt.

Cheeses.

Butter

Nutritional yeast

Soy, soy, everywhere!

Soy, where isn't it?

What about soy lecithin?

Natural flavors

Vitamin E

Yes, you can!

Bake Sale!

2011-11-28T22:16:00.001-06:00

Come visit us at the Annual Shopping Extravaganza at Footprints Academy, from 5 to 8 pm on Saturday, December 10, 2011. We will be selling allergen free baked goods and 2 dry mixes (our very favorites). It goes without saying that all goods are free of: wheat and gluten, lactose and casein, soy and soy lecithin, egg yolk and white, tree nuts, peanuts, fish, shellfish.

Baked Goods Offered for Sale
------------------------------------
Banana Bread - 6" mini loaves
White Sandwich Bread - 1-1/2-pound loaves and 1/2-pound loaves
Carrot Cake Mini's - unfrosted; 4 to a pack
Mini Donuts - maple glaze, plain, chocolate frosted; 4 to a pack
Donut Holes - plain; 6 to a pack
Apple Crisp - generous serving for 4

Dry Mixes Offered for Sale
-----------------------------------
Waffles Mix
Chocolate Chip Cookie Mix
Apple Crisp Mix

Preparing a pre-cooked Ham

2011-11-23T21:35:00.002-06:00

If you can get your hands on it, I highly recommend a Beeler's brand ham - the best of the best!!!

Place oven rack into 5th position (last/bottom space) and preheat oven to 325 degrees F.
Remove outer wrapping from ham and rinse thoroughly with cold water; place on paper towel-lined rimmed baking sheet and pat dry.
Line roasting pan or deep baking dish with parchment paper or aluminum foil; place ham in pan then cover tightly with aluminum foil then poke a very small hole in the top center of the foil.
Place pan into preheated oven and bake for 20 minutes per pound for boneless ham and 10 minutes per pound for bone-in ham.
Prepare glaze 45 minutes minutes prior to end of cooking time. During the last half hour of cooking time, remove pan from oven and ladle juices onto top of ham; pour on glaze and place ham back in oven. Cook 10 minutes then repeat this process; repeat 3 times, cooking the last time for 15 minutes.
Remove pan from oven to wire rack to cool; remove ham from pan to serving tray and allow to rest for 30 minutes prior to carving and serving. Enjoy!

Nut/Seed Butter Chocolate Chip Cookies

2011-11-23T18:06:00.002-06:00

After 5 long years, I have finally developed a "peanut" butter cookie that is the right texture and flavor. Feel free to use any creamy smooth nut or seed butter of choice.

7 tablespoons potato starch
7 tablespoons tapioca starch
7 GF oat flour
7 tablespoons brown rice flour
2 teaspoons egg replacer powder
2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup powdered auger
9 tablespoons light brown sugar
1/2 cup creamy nut or seed butter of choice
1/2 cup pure olive oil
1/4 cup soy-free vegan buttery spread (Earth Balance)
2 tablespoons water
1-1/2 teaspoons pure vanilla extract
1-1/3 cups soy-free vegan chocolate chips (Enjoy Life)

In airtight container, combine potato starch, tapioca starch, GF oat flour, brown rice flour, egg replacer powder, xanthan gum, baking powder, baking soda, and sea salt; place on lid and shake to combine and introduce air; set aside.
In mixing bowl, beat together powdered sugar, light brown sugar, buttery spread, water, and vanilla; beat with electric mixer until dough begins to form.
Add dry ingredients to mixing bowl along with nut/seed butter of choice and pure olive oil; beat on high until evenly combined and dough is formed.
Add chocolate chips and beat to combine. Bake 12 minutes in a preheated 350 degree F on parchment lined baking sheets on the 2nd and 4th oven racks. Cool on sheet 5 minutes then remove cookies to wire rack to cool completely prior to storage in airtight container at room temp.

Yield: 30 cookies

Buttermilk Biscuits

2011-11-23T16:06:00.000-06:00

Every Body Eats by M.H.W. Hill Page 146

Light and flaky – and oh so very yummy with gravy on Thanksgiving! I am so happy to have wonderful biscuits again – and they are simple to make, just be sure to place the palm shortening and butter or butter substitute into the freezer prior to dicing and adding to the dry ingredients. Also you must invest in a pastry cutter as this the best and easiest way to achieve light, airy biscuits each and every time!

1/2 cup palm shortening
6 tablespoons soy-free vegan buttery spread (Earth Balance®), or butter substitute of choice
1 cup brown rice flour, or white rice flour, or Montina® flour, or quinoa flour, or amaranth flour
1 cup millet flour, or buckwheat flour, or garfava flour, or sorghum flour, or white rice flour
3/4 cup tapioca starch, or cornstarch, or arrowroot starch
3/4 cup potato starch, or cornstarch, or arrowroot starch
3/4 cup DariFree® powder, or dry milk powder of choice
1/2 cup GF oat flour, or pure rice bran, or brown rice flour, or teff flour, or Nuchia® flour
4 teaspoons xanthan gum
4 teaspoons baking powder
1 teaspoon cane sugar, or light brown sugar, or agave nectar, or honey of choice
1 teaspoon baking soda
1 teaspoon agar powder, or unflavored gelatin of choice
1 teaspoon of sea salt
1-3/4 cups plus 2 tablespoons fresh water
2 tablespoons lemon juice

Using a tablespoon measure palm shortening and Earth Balance® into freezer-safe container; place in freezer for 15 minutes.
Place oven baking rack into second position; preheat oven to 375°F; line rimmed baking sheet with parchment paper; set aside.
In airtight container combine brown rice flour, millet flour, tapioca starch, potato starch, DariFree® powder, GF oat flour, xanthan gum, baking powder, cane sugar, baking soda, and agar-agar powder; place on lid; shake vigorously to combine and to introduce air; set aside.
Remove shortening and Earth Balance® from freezer; carefully and quickly dice into small pieces; add to flour mixture.
Using pastry cutter, cut in shortening and Earth Balance®; cut until flour mixture becomes loose pea-sized meal.
Measure water into medium bowl, stir in lemon juice.
Pour flour mixture into mixing bowl, using paddle attachment beat in water mixture; beat on medium speed until dough forms and becomes slightly sticky.
Line counter with parchment paper; dust parchment paper lightly with brown rice flour.
Turn dough out onto parchment paper; sprinkle dough lightly with brown rice flour; cover dough with second piece of parchment paper; pat dough into 1/2”-thick round.
Using biscuit cutter of choice, punch out biscuits; gather scraps, press together gently to form 1/2”- thick dough round; punch out biscuits; repeat until dough is used.
Place biscuits onto prepared baking sheet; place into preheated 375°F oven; bake 18 minutes.
Remove biscuits to wire cooling rack (or eat warm!), cool completely; store in airtight container up to 3 days.

Servings: 18
Preheat: 375°F
Prep Time: 25 min
Cooking Time: 18 min

Powdered Sugar: Homemade

2011-11-23T16:00:00.001-06:00

As a general rule, I would NEVER recommend using refined white granulated sugar for anything, but when it comes to making homemade powdered sugar it is a must. You must also possess a food processor or superior blender. I have tried this recipe with many types of sugar, and evaporated cane juice is a passable option, but is not airy and light; organic light brown sugar works very well but of course comes out light brown.

1 cup plus 2 tablespoons white granulated sugar or granulated sweetener of choice
1 tablespoon potato starch, or tapioca starch, or arrowroot starch

In bowl of food processor, combine sugar and potato starch.
Place on lid and process until mixture appears light and fluffy.
Use immediately, or place into airtight container to store up to 3 months; vigorously shake container prior to measuring for use.

Servings: 1 cup
Prep time: 5 minutes

Mini Donuts

2011-11-22T10:30:00.000-06:00

I used a machine to make these donuts - a mini donut maker by Babycakes. Pretty cool as they are baked, not deep fried. These little yummies were gone immediately!!! If you get a chance, dip them in a glaze.

1 cup pure cane sugar (not white granulated sugar)
1/2 cup organic brown rice flour
1/2 cup organic GF oat flour
1/2 cup potato starch
1/2 cup tapioca flour
1/4 cup Vance's DariFree powder, or milk powder of choice
4 teaspoons baking powder
1 tablespoon egg replacer powder
2 teaspoons xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1-1/4 cups water
1/3 cup pure olive oil
2 teaspoons apple cider vinegar, or organic pure lemon juice
1 teaspoon pure vanilla extract

In airtight container, combine sugar, brown rice flour, oat flour, potato starch, tapioca starch, DariFree powder, baking powder, egg replacer powder, xanthan gum, baking soda, and sea salt; place on lid; shake vigorously to combine and to introduce air.
In mixing bowl, combine water, oil, vinegar, and vanilla; add dry mix; beat just until lumps are gone; set aside while machine is warming up.
Prepare donut machine according to manufacturer's instructions.

Servings: about 24 mini donuts
Prep time: 10 minutes
Cook time: about 15 minutes (3 batches, about 4 minutes per batch)

Glaze for Donuts, Cupcakes, Sheet Cakes

2011-11-22T04:00:00.000-06:00

This simple glaze can be modified to fit your needs. I will begin with the basic recipe and then list the variations.

3/4 cup powdered sugar
2 teaspoons Vance's DariFree powder, or powdered milk of choice
1 teaspoon pure vanilla extract
1 to 2 tablespoons warm water

In small mixing bowl, using a fork, combine powdered sugar and DariFree powder, smashing out all lumps.
Add vanilla and 1 tablespoon warm water; beat mixture with fork until smooth, adding up to an additional full tablespoon of water to achieve desired consistency.
This glaze will be soft and runny when first made, but will firm up rather quickly so work fast. If needed, pour the glazed over the cooled baked good then place in refrigerator until glaze hardens.

Yield: 2/3 cup, enough for a 9" cake, 24 mini donuts, or 12 cupcakes

Variations
Chocolate Glaze: add 2 tablespoons 100% cocoa powder during step 1.

Vanilla Glaze: increase powdered sugar to 1-1/3 cups, add 2 tablespoons pure olive oil during step 2; proceed with recipe as stated, adding water in minimal amounts until desired consistency is reached.

Mudd Crunch - YUM!

2011-09-09T15:09:00.002-05:00

With the end of Summer comes the after-dinner playing and snacking ... here is a easy-to-make and maybe too easy to eat fun snack the whole family with love.

4-1/2 cups rice cereal (Rice Crunch ‘Ems®, or Rice Chex®)
4-1/2 cups corn cereal (Corn Crunch ‘Ems®, or Corn Chex®)
1 cup soy-free vegan chocolate chips (Enjoy Life®)
1/2 cup sunflower seed butter, or nut/seed butter of choice
1/4 cup soy-free vegan buttery spread (Earth Balance®), or pure olive oil, or coconut oil, or palm oil, or butter of choice
1 teaspoon pure vanilla extract
1-1/2 cups confectioners’ (powdered) sugar

Cover large baking sheet with parchment paper; set aside.
In large bowl, combine rice cereal and corn cereal; mix well; set aside.
In glass bowl, combine chocolate chips, sunflower seed butter, Earth Balance®, and vanilla extract; cook in microwave oven just long enough to melt chocolate chips; stir to combine well.
Pour hot mixture over cereals; stir to coat evenly; pour coated mix into container with lid; add confectioners’ (powdered) sugar; shake to coat well; pour coated mix out onto baking sheet to cool.

Store in airtight container up to 1 week.

Servings: about 9 cups
Prep: 10 minutes
Cooking Time: 2 minutes

Variations
Use any cereal of choice, unsweetened is best as this recipe calls for plenty of sugar.
Use any butter of choice, such as nut/seed butter, bean butter, or rutabaga butter.
Notes
As always, read labels – BHT, a preservative used by General Mills®, is derived from soy. In addition, “mixed tocopherols” and “Natural Vitamin E” are derived from soy.

Pickled Beets

2011-08-25T17:09:00.000-05:00

3/4 pounds (4 medium-sized) organic beets, color of choice

1 small organic sweet onion, cut into 1/4"-thick slices

1 small organic carrot, cut into thin strips using vegetable peeler

1 cup water

1 cup dry white wine, or clear grape juice

1 cup apple cider vinegar, or white wine vinegar

1/4 cup pure cane sugar

1 tablespoon coarse sea salt of choice

5 dried bay leaves

1 teaspoon mustard seeds of choice

1/2 teaspoon dill seeds

1/2 teaspoon whole allspice

1/2 teaspoon whole peppercorns of choice

1/2 teaspoon juniper berries

1/4 teaspoon whole cloves

Wash beets - cut stems, leaving 1/2" attached to beet; place beets in a saucepan, add cool water to cover 1" above beets; cover with lid; place over medium heat; bring to a rolling boil; reduce heat to a simmer; remove lid and cook 20 minutes.
Meanwhile, peel and thick-slice sweet onion; peel carrot if desired, then using peeler thick-peel carrot into long strips; set aside.
Measure bay leaves, mustard seeds, dill seeds, whole allspice, whole peppercorns, juniper berries, and whole cloves into small bowl; set aside.
Drain beets; set aside until cool enough to handle.
Meanwhile, in saucepan, combine water, white wine, apple cider vinegar, pure cane sugar, and coarse sea salt; stir to dissolve; add spices and stir to combine; place on lid and bring slowly to a boil; remove from heat.
Meanwhile, gently peel skin from beets then slice into 1/4"-thick rounds; place in 1-quart glass jar; add a layer of onions and then the carrot peels; pour hot brine with spices into jar; place on lid; rotate jar to mix up; place on lid; set jar aside to cool; once cool place in refrigerator for at least 7 hours prior to serving. Refrigerate up to 3 weeks.

1 Quart

Chicken Liver Pate

2011-08-10T17:30:00.001-05:00

Okay, so this to some may seem to be a, shall I say, "refined" choice - but when your kid is anemic (iron-deficient) this is the best way to provide large amounts of bio-available iron quickly and deliciously - really! I promise even you will like it (your spouse is another story ... )

1 pound free-range organic chicken livers (thawed completely if frozen)
1 cup animal milk, or 2 tablespoons any plain yogurt mixed with 1 cup water
1/4 cup pure olive oil
1/4 cup butter of choice, or soy-free vegan Earth Balance
1 cup chopped onion
2 teaspoons (1 clove) garlic, minced
1 teaspoon mixed peppercorns, or 1/2 teaspoon freshly-ground black pepper
2 bay leaves
1/2 teaspoon ground dried sage, or 1 teaspoon fresh thyme, or 1 teaspoon fresh marjoram, or 1/2 teaspoon whole allspice
1/2 teaspoon sea salt
1/4 cup brandy of choice, or cognac, or sweet sherry

Pour chicken livers into mesh colander in sink; rinse well with cold water; drain.
Trim livers - using a kitchen shears or a very sharp knife, remove all yellow or white matter and any tough stuff.
Pour milk of choice (or mix 2 tablespoons yogurt of choice and 1 cup water) into a glass bowl; add livers; cover with plastic; set aside for 2 hours (refrigerate).
After 2 hours, pour livers into a colander and rinse well; drain; set aside.
Dice onion and garlic; gather peppercorns, bay leaves, sage, sea salt, and sherry.
Place large skillet (not aluminum) over medium heat; add chopped onion and saute 3 minutes (do not brown); add minced garlic; saute 30 seconds; add livers, peppercorns, bay leaves, sage, and sea salt; cook 5 minutes, stirring occasionally.
Add sherry, stir to encourage alcohol evaporation; saute 2 minutes.
Remove pan from heat; scoop contents onto a rimmed plate or baking dish; set aside to cool slightly, about 5 minutes.
Remove bay leaves and discard; scoop everything from baking dish into food processor and puree until smooth.
Add 1/4 cup butter of choice (or soy-free Earth Balance) to food processor; pulse to combine.
Using butter of choice or Earth Balance, grease four 4-ounce ramekins or 16 ounce equivalent container (long and flat is better than tall and deep); scoop pate into prepared container and fit on lid - fill to almost overflowing so lid makes direct contact with pate, or cover tightly with plastic wrap, gently pressing wrap down so it sits directly on the surface of the pate; place in refrigerator to solidify and cure for 6 hours prior to serving.
Once cured, turn pate out onto serving plate and garnish, if desired with fresh parsley and dill sprigs. Serve alongside fresh-sliced bread strips or crackers of choice.

Store in refrigerator up to 3 days, or wrap tightly and freeze up to 2 months - thaw in refrigerator.

Servings: 4 (4-ounce servings, 16-ounces total)
Prep time: 20 minutes
Cooking time: about 15 minutes
Cooling time: 6 hours

Cornichon Pickles (French Tarragon)

2011-08-10T15:05:00.002-05:00

True Cornichon pickles are made with the teeny tiny "starter" cukes that appear in the first days after the blossoms fall from the vine - so they prove elusive to acquire. I have yet to find a source to purchase them fresh, so I have taken the steps of adapting my recipe to use the cukes I can get, organic baby seedless cucumbers. Pickle cucumbers are usually in-season mid to late Summer (right now) and are good to use too.

Equipment

Large deep baking dish (glass or stainless steel, please)

Plastic wrap or clean dish towel

12-cup stainless steel stock pot (any will do, just NOT aluminum)

Metal spoon (not aluminum)

Three 1-quart glass wide mouth canning jars with canning lids and rings

Hot water bath canner or giant stock pot with lid

Prepping - Done over 2 days

2 pounds baby cucumbers, or starter cukes if you are lucky to find them

1 cup fine grain Kosher salt, or fine grain sea salt

Fresh water

Day 1

Prep Cucumbers

Wash and thoroughly dry cucumbers; slice off the blossom end of each cuke (a very small thin slice), or both ends if you cannot tell which is the blossom end (there are enzymes present on the blossom end that will ruin the pickles).

In the Morning

Lay cucumbers in a single layer in bottom of large baking dish; sprinkle 1/2 cup sea salt evenly over cucumbers; cover dish with plastic wrap or clean dish towel; set in an out of the way place for 12 hours or overnight (you may refrigerate).

Before Bed

Pour cucumbers into a colander and rinse very well; rinse and dry baking dish; place rinsed cucumbers in a single layer in the bottom of the dish; sprinkle 1/2 cup sea salt evenly over cucumbers; cover dish with plastic wrap or clean dish towel; set in an out of the way place for 12 hours or overnight (you may refrigerate).

Day 2

Prepare Brine

2 cups white wine vinegar

2 cups pure cane sugar

2 cups fresh water

3 sprigs fresh tarragon

3 cloves garlic, peeled and thinly sliced

3 small sweet onions, peeled and thinly sliced

Fill water bath canner with water (use according to manufacturers directions) and set over medium-high heat.
Meanwhile, combine all brine ingredients in large saucepan; stir to dissolve sugar; place pan over medium-high heat and bring mixture to a boil; boil 5 minutes; remove from heat.
Sterilize canning jars and lids: Immerse jars and lids in boiling water for 5 minutes or just run them through a quick wash cycle - without soap - in your dishwasher.
Pour cucumbers into colander to drain off liquid, do not rinse; place cucumbers into sterilized jars, splitting them evenly between the three 1-quart jars.
Carefully scoop hot brine into jars, splitting evenly between jars - be sure to leave 1/2" of headspace. Discard any extra brine (try to include all the garlic and onion slices though).
With a clean dry towel, wipe rim of each jar to dry; place canning lids on jars; place jars into prepared water bath canner; place lid on canner, sealing it tightly and boil for 10 minutes.
Carefully remove jars from canner to cloth-covered counter; place rings on jars; cool jars completely prior to storage at room temperature.

Store for at least 3 weeks before eating; and can store up to 6 months in total.

Servings: 3 quarts

Prep: 2 days

Curing: 3 weeks

Making Soft Cheese

2011-08-10T09:38:00.001-05:00

A dairy allergy is a terrible thing - oh, how we miss real cheese in my house! So with much consideration, and small food challenges every 6 weeks, we have come to know that our most allergic child can tolerate sheep's milk and sheep's milk yogurt if he eats enzymes before and during consumption. Some people take a lactase enzyme, but I find that taking a protein-specific enzyme is better for my son as his true allergy is to the protein casein, which is present in all mammalian milks (including human breast milk).

Finding pure sheep's milk cheese is difficult, and when I do find it, it is very expensive. Faced with his desire to eat yummy soft, spreadable cheese I have spent some time in the kitchen and came up with the following recipe. This recipe is adaptable and so easy! Enjoy!

FOR CHEESE
16 ounces sheep's milk yogurt (purchase at Whole Foods, or local co-op)
Jelly straining bag or 4 layers of cheese cloth
1 quart (32 ounces / 4 cups) glass wide-mouth jar
Rubber band

OPTIONAL SWEETENERS (choose one)
3 tablespoons Grade B Maple syrup
1/4 cup agave nectar
2 tablespoons pure cane sugar
1/4 cup honey of choice
1/4 cup jam or jelly or fruit preserves of choice, such as fig, cherry, or strawberry

OPTIONAL SAVORY ADDITIONS (choose one)
1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon sea salt
2 teaspoons onion flakes, 2 teaspoons dried chives
2 teaspoons dried basil, 2 tablespoons finely diced dry-roasted walnuts, 1/2 teaspoon garlic powder

Place 2 cups (16 ounces) sheep's milk yogurt on counter to come to room temperature (72 degrees F).
Place jelly straining bag into wide mouth glass jar, allowing bag to hang only half way into jar - fold excess bag around jar rim.
Scoop room-temperature sheep's milk yogurt into straining bag; gather excess bag and gently twist to close; pull twisted top/excess bag to one side of jar and secure to side by place rubber band tightly around rim of jar, being sure that the bag is suspended only 1/2 way into jar.
Place jar in safe place so whey can drain off - drain for 12 hours or overnight.
Carefully remove straining bag from jar; gently turn bag inside out and remove ball of soft cheese to serving or storage container. Serve.

To store: in glass storage container in refrigerator up to 2 weeks; or wrap tightly in plastic and freeze up to 2 months.
To add flavors: Stir desired sweeteners or savory flavor into yogurt at the beginning of step 1.

Servings: about 12 ounces soft cheese
Prep time: 10 minutes
Inactive time: 12 hours

Variations
Any animal-based yogurt can be used in this recipe.

Amazon.com : Subscribe & Save

2011-08-09T20:25:00.000-05:00

So I don't really endorse many things, but I must say I have saved enormous amounts of time and money by joining Amazon.com as a PRIME MEMBER and then proceeding to SUBSCRIBE & SAVE. Here is a list of the items I purchase this way:

Edward & Sons Organic Mashed Potatoes, Roasted Garlic, 3.5-Ounce Boxes (Pack of 6)
Price: $13.80 $11.73 (after 15% discount)

OrgraN Rice & Millet Pasta, Spirals, 8.8-Ounce Packages (Pack of 7)
Price: $22.62 $19.23 (after 15% discount)

OrgraN Mini Outback Animal Chocolate Cookies, 6.2-Ounce Bags (Pack of 3)Price: $18.70 $15.89 (after 15% discount)

Knox Original Gelatin, Unflavored, 16-Ounces Cans (Pack of 2)
Price: $20.37 $17.31 (after 15% discount)

Good Health Kettle Style Olive Oil Potato Chips, Sea Salt, 5-Ounce Bags (Pack of 12)Price: $28.99 $24.64 (after 15% discount)

Let's Do Gluten Free Ice Cream Cones, 12-Count Cones (Pack of 12)
Price: $36.83 $31.31 (after 15% discount)

Santa Fe Bean Co., Instant Fat Free Vegetarian Refried Beans, 7.25-Ounce Pack (Pack of 8)
Price: $15.92 $13.53 (after 15% discount)

Legacy Valley Gluten Free Raw & Sproutable, Whole Grain Oat Groats, 48-Ounce Pouches (Pack of 2)
Price: $19.05 $16.19 (after 15% discount)

Udi's Gluten Free Granola, Au Naturel, 12-Ounce Pouches (Pack of 3)
Price: $12.69 $10.79 (after 15% discount)

OrgraN All Purpose Rice Crumbs, 10.5-Ounce Boxes (Pack of 8)
Price: $30.15 $25.63 (after 15% discount)

EDEN Millet, Whole Grain,16 -Ounce Pouches (Pack of 12)
Price: $34.27 $29.13 (after 15% discount)

Wholesome Sweeteners Fair Trade Organic Sugar, 16-Ounce Pouches (Pack of 12)
Price: $40.17 $34.14 (after 15% discount)

Erewhon Crispy Brown Rice Cereal, Gluten Free, Organic, 10-Ounce Boxes (Pack of 6)
Price: $23.40 $19.89 (after 15% discount)

Annie's Naturals Organic Ketchup, 24-Ounce Bottles (Pack of 6)
Price: $22.20 $18.87 (after 15% discount)

Brown Rice Burgers

2011-08-09T20:17:00.001-05:00

It's nice to make these burgers on a hot summer day, or prepare then freeze to cook later. These are excellent served “Hawaiian” style with pineapple rings, vegan mayonnaise, lettuce, and sliced tomato on a GF bun.

3 cups organic short grain brown rice (Lundberg®), prepared

1-1/2 cups finely chopped or grated vegetables of choice, such as carrots, onions, peas, jicama, yucca root, potato of choice

2 cups GF breadcrumbs (GF Sandwich Bread)

Sea salt and fresh ground black pepper, to-taste

2 tablespoons pure olive oil, or coconut oil, or lard, or palm oil, or butter of choice

Prepare brown rice; set aside to cool.
Clean then chop or shred vegetables.
In large bowl, combine GF breadcrumbs, vegetables, sea salt, and black pepper; mix to incorporate; fold in prepared rice.
Using clean hands, form mixture into 3/4”-patties (using scant 3/4-cup mixture per patty).
Place skillet over medium-high heat; add pure olive oil; place patties into hot skillet; fry 8 minutes, flip, fry 8 minutes.
Serve alone, or on a GF bread, along with lettuce, sliced tomatoes, thin-sliced onions, and condiments of choice.

To freeze: prepare through step 4; place patties individually on parchment-lined baking sheet; wrap sheet tightly in plastic; freeze until solid, about 3 hours. Once frozen, remove patties from tray, place small squares of parchment paper between each patty; wrap tightly in plastic; return to freezer for up to 2 months.

To cook frozen patties: remove desired patties from freezer; place in cold skillet set oven medium heat. When skillet is hot, add pure olive oil; cook patties 8 minutes per side, or until cooked through; serve immediately.

Servings: about 24 patties
Preheat: Medium-high
Prep Time: 15 min
Cooking Time: 16 min

Variations

Omit 3 cups short grain brown rice; add 3 cups rice pilaf, or 3 cups spicy rice; proceed with recipe as stated.

Pad Thai

2011-08-09T20:07:00.002-05:00

Satisfy your exotic side with the official dish of Thailand.

Main Dish

8 ounces rice noodles, or Fettuccine of choice

Lard for sautéing meat, or pure olive oil, or coconut oil, or butter of choice

1 pound meat, such as chicken, or pork, or seafood of choice, cleaned and trimmed

1 pound fresh organic vegetables, such as mushrooms, onions, asparagus, green beans, carrots, broccoli

Sauce

1/4 cup 100% pure organic lime juice

3 tablespoons honey, or agave nectar, or simple syrup

3 tablespoons brown rice vinegar, or apple cider vinegar, or coconut vinegar

2-1/2 tablespoons GF fish sauce (Thai Kitchen®), or GF ketchup (Annie's®)

2 tablespoons GF ketchup (Annie's®), or organic tomato puree

1 tablespoon dark molasses, or brown rice syrup (Lundberg®), or agave nectar, or coconut nectar

2 teaspoons minced garlic, or 1 teaspoon garlic powder

4 fresh basil leaves, washed and cut into thin ribbons

Prepare noodles according to package directions; rinse, drain; set aside.
Cut meat short even strips; wash and trim seafood; refrigerate until ready to cook.
Wash and cut vegetables to uniform size; set aside.
In small bowl, whisk together lime juice, honey, brown rice vinegar, GF fish sauce (replace with ketchup if avoiding fish), GF ketchup, dark molasses, and garlic; set aside; wash, dry, and cut basil; set aside.
Place large skillet over medium-high heat; add 2 tablespoons pure olive oil, heat; add meat; cook through; remove to small bowl; cover to keep warm; set aside.
To skillet, add 2 tablespoons oil and vegetables; adding longest-cooking vegetables first, and faster-cooking vegetables towards end of cook time; cook all crisp-tender.
Add cooked meat and prepared noodles; stir to combine.
Stir in sauce made during step 4; cook until sauce has reached desired consistency.

Serve immediately; or cool completely then place in storage container and refrigerate up to 2 days.

Servings: 4

Preheat: Medium-high

Prep Time: 15 min

Cooking Time: 20 min

Variations

Meats and Vegetables to Use

(chop meat and vegetables to a uniform size)

o Chicken breast

o Pork tenderloin

o Scallops of choice

o Shrimp of choice

o Squid or calamari

o Asparagus

o Broccoli

o Carrot

o Cauliflower

o Green beans of choice

o Mushrooms of choice, such as crimini or portabella

o Onion of choice

o Parsnip

o Sprouts of choice (add at very end with basil)

Inflammation of the Skin

2011-08-08T23:22:00.000-05:00

Many people I encounter that suffer food allergy or intolerance, also suffer from afflictions of the skin. Setting aside obvious problems, such as chronic inflammatory acne induced by allergenic response to certain proteins in foods, I also see:

Dermatitis Herpetiformis / Celiac Disease

Dermatographic urticaria

Pressure urticaria

Cholinergic urticaria

Aquagenic urticaria

I provided this list so a person suffering from what may seem an inexplicable reaction may have the chance to discover its true cause. The one thing these skin inflammations have in common is the presence of excess histamine.

Citrus Soda (lemon lime orange)

2011-07-26T13:16:00.004-05:00

So easy to make, and wonderfully refreshing on a hot summer day!

Special Tools

SodaStream Jet - a home machine that carbonates water on-demand

Citrus Soda Concentrate
1 cup pure cane sugar
1/2 cup water
1-1/4 cups fresh lemon juice (not from concentrate)
1/2 cup + 2 tablespoons fresh lime juice (not from concentrate)
Juice of 1 organic orange of choice (about 2 tablespoons)

In saucepan over medium heat, combine cane sugar and water; stir to dissolve; bring to a boil; remove from heat.
Add lemon juice, lime juice, and orange juice; stir to combine.
Pour syrup into 4-cup glass storage jar; refrigerate until cold.

To make Citrus Soda: Mix together 1/4 cup concentrate with 1 cup carbonated water; add ice; enjoy! Remember, you can only carbonate WATER - do not attempt to carbonate water mixed with the concentrate - it will damage your carbonator.
Concentrate Yield: about 3 cups
Citrus Soda Yield: about 12 cups

Better than Coke - Homemade Cola

2011-07-26T11:24:00.004-05:00

Once you try this homemade concoction, you will never have to choose between Coke and Pepsi again - you will know the secret of wonderful homemade cola!

Special Tools

SodaStream Jet - a home machine that carbonates water on-demand

French press coffee maker

Cola Concentrate

2 cups water

zest of 2 oranges

zest of 2 limes

zest of 1 lemon

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 point of star anise (hand-crushed)

1/4 teaspoon citric acid

1/2 teaspoon dried lavender flowers

1 teaspoon dried chopped ginger root

1-1/2" section of vanilla bean, sliced open

18 ounces organic dark brown cane sugar

Pour fresh water into a medium-sized stainless-steel saucepan; place over medium heat.
With warm, soapy water, wash oranges, limes, and lemons; dry with paper towel then zest; place zest into saucepan of water.
Add cinnamon, nutmeg, hand-crushed star anise, citric acid, lavender flowers, ginger root, and split vanilla bean; stir to combine.
Place lid on saucepan and bring mixture to a boil; reduce heat to a simmer with lid on; simmer 20 minutes.
Pour entire contents of saucepan into a 6-cup french press coffee maker; strain out solids by pressing down on coffee maker sieve; pour liquid from french press into clean medium-sized stainless-steel saucepan; discard solids.
Place saucepan over medium heat; add 18 ounces organic dark brown cane sugar; stir to dissolve; bring mixture to a boil; boil gently for 5 minutes.
Remove pan from heat; cool concentrate in pan or pour off into a sterile 32-ounce (4-cup) glass storage jar; refrigerate until cold.

To make cola on-demand: Mix 1/4 cup cola concentrate with 1 cup carbonated water; add ice; stir and enjoy! Remember, you can only carbonate WATER - do not attempt to carbonate water mixed with the concentrate - it will damage your carbonator.

Concentrate Yield: about 4 cups (32 ounces)

Cola Yield: about 40 cups (320 ounces)

Down Home Root Beer

2011-07-25T17:51:00.000-05:00

The herbs for this wonderful homemade version of root beer can be sourced online or at a well-stocked health foods store - they are well worth seeking out! I have added links to the ingredients so that you can see what each herb looks like. I found all the herbs at a local health food store and they were relatively inexpensive - I have listed the details at the end of this recipe.

Special Tools
SodaStream Jet - a home machine that carbonates water on-demand
French press coffee maker

Root Beer Concentrate
4 cups fresh water
1/2 ounce sassafras root bark
1/2 ounce birch root bark
1/2 ounce sarsaparilla root bark
1/4 ounce licorice root
1/4 ounce dried ginger root
2 vanilla beans, sliced open
24 ounces organic light brown sugar

Pour fresh water into a medium-sized stainless-steel saucepan; place over medium heat.
Using a kitchen scale set to "ounces", carefully measure each herb, adding measured quantity to saucepan as you go.
Slice open vanilla beans; add to saucepan; stir to combine all herbs.
Place lid on saucepan and bring mixture to a boil; turn off heat, place lid on saucepan and set aside to steep for 1 hour.
Return saucepan to medium heat; bring mixture to a boil; turn off heat, place lid on saucepan and set aside for another hour.
Pour entire contents of saucepan into a 6-cup french press coffee maker; strain out solids by pressing down on coffee maker sieve; pour liquid from french press into clean medium-sized stainless-steel saucepan; discard solids.
Place saucepan over medium heat; add 24 ounces light brown sugar; stir to dissolve; bring mixture to a boil; boil for 10 minutes.
Remove pan from heat; cool concentrate in pan or pour off into a sterile glass storage jar; refrigerate until cold.

To make root beer on-demand: Mix 1/4 cup root beer concentrate with 1 cup carbonated water; add ice; stir and enjoy! Remember, you can only carbonate WATER - do not attempt to carbonate water mixed with the concentrate - it will damage your carbonator.

Concentrate Yield: about 7 cups
Root Beer Yield: about 35 cups (280 ounces, or about 20 cans of 12 ounce soda, or just over 2 gallons)

COST ANALYSIS: about $9.00 for 2 gallons of made root beer.

0.5 ounce Sassafras Root: $1.47

0.5 ounce Birch Root: $0.515

0.5 ounce Sarsaparilla Root: $1.395

0.25 ounce Licorice Root: $0.28

0.25 ounce Dried Ginger Root: $0.4875

2 beans vanilla: $1.20

24 ounces light brown sugar: $3.65

Considering the only gluten-free root beer my kids can drink is by Virgil's and it sells for around $6.80 for 48 ounces (four 12 ounce bottles), and this recipe yields 280 ounces for $9.00, by making it myself I will save around $30.00!

Mayonnaise (vegan, soy-free)

2011-07-20T11:35:00.000-05:00

This can be anywhere egg-based mayonnaise is used.

1 cup water

2 tablespoons arrowroot starch, cornstarch, or potato starch

1/2 teaspoon dry mustard

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1-1/2 tablespoons organic lemon juice, or apple cider vinegar, or white wine vinegar, or coconut vinegar

1 tablespoon agave nectar, or pure honey, or simple syrup (page 149)

1/4 cup grapeseed oil, or extra-virgin olive oil, or oil of choice

In small airtight container, combine arrowroot starch, dry mustard, garlic powder, onion powder, and sea salt; place on lid; shake vigorously to combine.
Pour water into small saucepan; whisk in dry ingredients; place over medium heat; cook until sauce begins to thicken, about 3 minutes; whisk constantly.
Remove saucepan from heat; whisk in lemon juice, agave nectar, and grapeseed oil; whisk vigorously at least 1 minute.

Pour mayonnaise into storage container; refrigerate until completely cooled, about 2 hours, prior to use.

Refrigerate up to 2 weeks.

Servings: 1 cup

Preheat: None

Prep Time: 2 hours, 5 min

Cooking Time: 5 min

Notes

Tapioca starch is not recommended for this recipe.

Homemade "JELLO"

2011-07-05T14:32:00.002-05:00

Everyone loves fruity, sweet gelatin! Here is the most reliable, delicious way to make from scratch.

Using Knox unflavored gelatine powder, choose the amount you want to make, then follow 3 easy steps to make delicious, additive-free sweet gelatine desserts.

Pour fruit juice of choice into large saucepan set over medium heat; heat juice to boiling.
Meanwhile, pour cold water into a large bowl; add unflavored gelatine and cane sugar, stirring until completely dissolved; set aside.
Add hot water to mixture; stir for 3 minutes; place bowl into refrigerator to set, about 4 hours.

2 cup Recipe

1-3/4 cups + 2 tablespoons hot juice or stock

1/4 cup cold water

1 tablespoon gelatine

3/4 teaspoon cane sugar

3 cup Recipe

2-3/4 cups hot juice or stock

6 tablespoons cold water

1-1/2 tablespoons gelatine

1-1/4 teaspoons cane sugar

4 cup (1 quart) Recipe

3.75 cups hot juice or stock

1/2 cup cold water

2 tablespoons gelatine

1.5 teaspoons cane sugar

6 cup (1-1/2 quart) Recipe

5-1/2 cups hot juice or stock

3/4 cup cold water

3 tablespoons gelatine

2-1/2 teaspoons cane sugar

8 cup (2 quart) Recipe

7.5 cups hot juice or stock

1 cup cold water

1/4 cup gelatine

1 tablespoon cane sugar

16 cups (4 quarts) Ratios

15 cups hot juice or stock

2 cups cold water

1/2 cup gelatine

2 tablespoons cane sugar

Raw Nut Fudge or Nut-Cocoa Spread

2011-06-19T21:30:00.001-05:00

1 cup raw organic pecans halves or pieces, or raw cashews, or raw nut or seed of choice
2 tablespoons oil of choice, such as pure olive oil or extra virgin coconut oil
pinch of sea salt
4 tablespoons organic 100% pure soy-free cocoa powder
1/4 cup honey of choice, or liquid sweetener of choice (such as Lundberg Brown rice syrup, Grade B Maple syrup, agave nectar)

Place raw nuts or seeds of choice into food processor; process until very smooth; add oil gradually until butter is smooth.
Add sea salt, cocoa powder, and honey; process to combine.
Scoop out into parchment lined dish and place in refrigerator to cool; or place in glass jar with tight-fitting lid - refrigerate and use as spread on toast.

Servings: about 2 cups

Root Beer Dream

2011-06-01T16:51:00.001-05:00

Creamy, lovely, flavorful, awesome on a Summer Day!

36 fluid ounces (3 bottles) gluten-free Root Beer (Virgil's)

1 cup water

2/3 cup pure cane sugar (not white granulated sugar)

2/3 cup DariFree powder (Vance's)

2 tablespoons pure olive oil

Pour root beer into large saucepan, add water; place saucepan over medium-high heat; bring mixture to a slow boil.
Stir in cane sugar and DariFree powder; boil 5 minutes.
Pour mixture off into glass container to cool completely; refrigerate until cooled through, at least 6 hours, best if overnight.
Add olive oil, stir to combine.
Pour mixture into prepared ice cream maker and process according to manufacturers instructions.

Servings: 4 cups

Prep time: 20 minutes, 12 hours, 30 minutes

Equipment: Electric Ice Cream Maker

Orange Dream Freeze

2011-05-26T09:55:00.000-05:00

Wonderful, refreshing, and of course delicious!

3 cups water
1/2 cup DariFree powder (Vance's)
2 cups (16 ounces) frozen organic orange juice concentrate
3/4 cup cane sugar
1 teaspoon pure vanilla extract
2 tablespoons pure olive oil

In medium saucepan set over medium-high heat, combine water and Vance's DariFree powder; whisk briskly to dissolve powder.
Add juice concentrate; stir to melt concentrate completely; bring mixture to a slow boil.
While stirring briskly, add cane sugar; bring mixture to a boil, drop heat to a simmer; cook 10 minutes.
Remove pan from heat; stir in vanilla; set mixture aside to cool; pour into glass storage container and refrigerate until completely cooled, about 12 hours or overnight.
Once liquid is cold, add 2 tablespoons pure olive oil; place lid on tightly; shake vigorously to incorporate oil; pour mixture into a prepared 6-cup ice cream maker and following the manufacturer's guidelines.

Servings: 6 cups

--------------
Variation
---------------
To use a more typical size of orange juice concentrate, such as 12 ounces, follow these measurements and proceed with recipe as stated above.

2-1/4 cups water
6 tablespoons DariFree powder (Vance's)
1-1/2 cups (12 ounces) frozen organic orange juice concentrate
1/2 cup plus 1 tablespoon cane sugar
3/4 teaspoon pure vanilla extrat
1-1/2 tablespoons pure olive oil

Servings: 4-1/4 cups

S'more Bars

2011-05-16T12:41:00.000-05:00

So very very very yummy (they are naughty)!

2/3 cup GF oat flour

1/3 cup baked brown rice crumbs (Orgran)

1/4 cup tapioca starch

1/4 cup potato starch

3/4 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon agar powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup light brown sugar

1/4 cup pure olive oil

2 tablespoons water

1 tablespoon pure vanilla extract

1 cup soy-free vegan chocolate chips, or 1/2 cup Mega Chunks (Enjoy Life)

Topping - Step 6

1 cup soy-free mini-marshmallows (Elyon)

1/3 cup soy-free vegan chocolate chips, or 1/2 cup Mega Chunks (Enjoy Life)

Place baking rack in second position; preheat oven to 350 degrees F; line a 9" baking pan with parchment paper; set aside.
In airtight container, combine GF oat flour, baked brown rice crumbs, tapioca starch, potato starch, baking powder, xanthan gum, agar powder, baking soda, sea salt; place on lid; shake vigorously to combine; set aside.
In mixing bowl, combine light brown sugar, olive oil, water, and vanilla extract; beat until light and frothy, at least 2 minutes.
Add dry to wet; beat to combine; fold in chocolate chips or Mega Chunks.
Place batter into parchment-lined 9" baking pan; spread into an even layer on bottom of pan - batter may be difficult to work worth, just spread it out best you can as the batter will melt and even out somewhat when it bakes.
Bake in preheated 350 degree F oven for 20 minutes; remove from oven; sprinkle on mini-marshmallows and chocolate chips or Mega Chunks; return pan to oven; bake 5 - 7 minutes; remove pan to wire rack to cool 10 minutes; remove bars from pan by grasping parchment paper edges; cool bars on rack; can cut when still warm.

Cool completely to store in airtight container at room temperature up to 3 days; refrigerate up to 1 week; freeze up to 2 months.

Servings: 18 (3") bars

Prep time: 15 minutes

Preheat: 350 degrees F

Baking time: 27 minutes, total

Blondie Bars

2011-05-06T17:23:00.006-05:00

Great snack for school lunch, for a buffet, a bake sale, or for Mom and Dad to indulge in as a midnight snack!

1/2 cup GF oat flour, or millet flour, or quinoa flour, or brown rice flour
1/3 cup tapioca starch, or potato starch, or arrowroot starch
1/4 cup brown rice flour, or white rice flour, or sorghum flour
1 tablespoon egg replacer powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon baking powder
3/4 cup light brown sugar, or dark brown sugar, or pure cane sugar
1/4 cup pure olive oil, or grapeseed oil, or sunflower oil
3 tablespoons water
1 tablespoon vanilla extract
1 cup soy-free vegan chocolate chips (Enjoy Life - or new Mega Chunks)

Place baking rack in third position; preheat oven to 350 degrees F; line a 9-inch cake pan with parchment paper; set aside.
In airtight container, combine GF oat flour, tapioca starch, brown rice flour, egg replacer powder, sea salt, baking soda, xanthan gum, and baking powder; place on lid; shake vigorously to combine; set aside.
In mixing bowl, beat together light brown sugar and olive oil; beat in water and vanilla extract.
Add dry ingredients to mixing bowl, beat to combine; add chocolate chips, beating to distribute evenly.
Pour batter into prepared pan; place into preheated 350 degree F oven; bake 20 to 25 minutes, or until center of batter bounces back when lightly touched.
Remove pan to wire cooling rack; cool in pan 10 minutes; grasping edges of parchment paper, lift bars from pan to wire cooling rack; carefully remove parchment and discard; cut into desired-shaped bars; cool completely prior to storing at room temperature in airtight container up to 5 days, or refrigerate up to 10 days, or freeze up to 3 months.

Servings: 9" x 9" - cut into desired-sized bars
Prep time: 10 minutes
Preheat: 350 degrees F
Bake time: 20 to 25 minutes

Chicken, Broccoli & Noodles

2011-04-26T10:44:00.000-05:00

Good hot or cold, this simple-to-prepare dish that can easily be made with leftovers.

12 cups fresh water for cooking noodles
7 to 9 ounces dry noodles of choice
1 teaspoon sea salt

5 tablespoons pure olive oil

1 pound organic free-range chicken (boneless and skinless)

1 pound frozen (or fresh) organic broccoli crowns
1 tablespoon organic garlic powder, or seasoning of choice

Place stock pot with 12 cups fresh water over medium heat; add 1 teaspoon sea salt and 1 tablespoon pure olive oil to water; cover pot and bring water to a rolling boil; add noodles, stirring for the first 30 seconds; cook until slightly crunchy (about 5 minutes for noodles that would normally be cooked through after 7 to 9 minutes).
Drain noodles into colander; rinse well with cold water; drain noodles; set aside.
While waiting for the pot of water to come to a rolling boil, wash and dry chicken; cut into large dice or strips.
Place large cast iron skillet over medium heat; add 2 tablespoons pure olive oil; heat oil (don't allow oil to smoke); add chicken; saute until cooked through, 6 to 8 minutes; using a slotted spoon, remove cooked chicken to bowl; set aside; return skillet to medium heat.
Add frozen broccoli to hot skillet; place on lid; stir after 3 minutes; place on lid; cook 5 minutes; stir; add cooked chicken (and any juice that pooled in the bowl), drained and rinsed par-boiled noodles, 2 tablespoons olive oil, and garlic powder; stir to combine; place on lid and cook 7 minutes.
Test a noodle for doneness, adding water or broth of choice as needed to soften noodles and add to create sauce.

Serving immediately.

Servings: 2 adults, 2 children main course
Prep: 15 minutes

Variations
Add 1 cup diced pepperoni or salami of choice during step 5.

Golden Cupcakes

2011-04-23T10:16:00.004-05:00

¼ cup pure olive oil

1 teaspoon pure vanilla extract, or pure maple extract

¾ cup pure cane sugar

1 tablespoon egg replacer powder

1 tablespoon Vance’s DariFree powder

½ teaspoon agar powder

½ cup millet flour

½ GF oat flour

¼ cup tapioca starch

¼ cup potato starch

1 teaspoon baking powder

¼ teaspoon sea salt

1 cup water

Place baking rack into third position; preheat oven to 350 degrees F; place paper liners in 12-well muffin tin; set aside.
In mixing bowl, combine pure olive oil, vanilla extract, cane sugar, egg replacer powder, DariFree powder, and agar powder; beat on high for 2 minutes.
In airtight container, combine millet flour, GF oat flour, tapioca starch, potato starch, baking powder, and sea salt; place on lid; shake vigorously to combine.
Add dry mix into wet; beat just to combine.
Using a ¼-cup measure, pour batter into paper liners; place tin into preheated 350 degree oven; bake 35 minutes or until cupcake centers bounce back when lightly tapped.
Remove tin to wire cooling rack; wait 5 minutes then remove cupcakes from tin to wire cooling rack to cool completely prior to frosting.

Servings: 12 cupcakes
Prep time: 10 minutes
Preheat: 350 degrees F
Baking time: 35 minutes

Homemade Gel Candy

2011-04-21T11:48:00.006-05:00

Perfect for the Easter table! A very nice traditional replacement for jelly beans, originally known as "Turkish delight".

Tools

24 parchment paper muffin liners

muffin tin(s)

olive oil

Stage One

1-1/2 cups water

4 cups pure cane sugar

1 tablespoon 100% pure organic lemon juice

Stage Two

½ cup potato starch, or arrowroot starch, or tapioca starch

½ cup tapioca starch, or arrowroot starch, or potato starch

3 cups water

1 teaspoon cream of tartar

Stage Three

1 cup powdered sugar

¼ cup tapioca starch, or arrowroot starch, or potato starch

Set a medium saucepan over medium heat; add water, cane sugar, and lemon juice; stir to dissolve sugar completely; bring mixture to a boil; reduce to a simmer; cook until temperature on candy thermometer reads 240 degrees F (soft-stage); stir occasionally; once proper temp is reached, remove pan from heat.
In an airtight container, combine starch(es) and cream of tartar; place on lid; shake vigorously to combine; set aside.
Place large saucepan over medium heat; combine water and dry mixture; whisk vigorously to combine completely; bring mixture to a boil; drop to a simmer; cook about 5 minutes, or until texture is thick like glue – whisk constantly to prevent large clumps of starch from forming.
Beat starch mixture until completely smooth; add prepared syrup from Stage One; beat to combine; place saucepan over medium heat; bring to a boil, stirring constantly; beat in flavor of choice; drop heat to a simmer; cook 1 hour at a simmer, stirring frequently.
Meanwhile, using pure olive oil, lightly coat each muffin well; place parchment liners into oiled wells; add a drop of oil to each liner, spread to coat evenly; set aside tin aside.
Once mixture has cooked for one hour, remove pan from heat and beat vigorously. Using a ¼-cup metal measuring cup, fill each prepared well with the hot candy gel.
Cover filled muffin tin with plastic wrap; place in safe place to cool, preferably overnight.
In airtight container, combine powdered sugar and tapioca starch; place on lid; shake vigorously to combine.
Remove a cooled gel from its muffin liner; place gel into powdered sugar mix; place on lid and shake gently to coat gel evenly; remove to cutting board; slice into desired sizes; place pieces into powdered sugar mix; place on lid and shake gently to coat each piece evenly; remove to airtight storage container, in flat rows separated by parchment paper; may refrigerate to store for a firmer candy.

Clockwise from top: gel candy once set;

gel candy coated in powdered sugar and vegetable-dye sugar;

gel candy coated with plain powdered sugar.

Servings: 24 standard muffin-size gels; once cut to size (12 pieces per large gel) 288 pieces

Preheat: none

Prep Time: 2 hours, plus 12 hours for cooling

Oral Allergy Syndrome (OAS)

2011-04-20T13:51:00.006-05:00

Pollens and Foods - Cross Reactors

Allergies to certain pollens are associated with OAS reactions to certain foods.

Birch Pollen

almond

apple

apricot

avocado

banana

carrot

celery

cherry

chicory

coriander

fennel

fig

hazelnut

kiwi

nectarine

parsley

parsnip

peach

pear

pepper

plum

potato

prune

soy

strawberry

walnut

wheat

Grass Pollen

fig

melons

orange

tomato

Mugwort Pollen

carrot

celery

coriander

fennel

parsley

pepper

sunflower

Ragweed Pollen

artichoke

banana

cantaloupe

chamomile tea

cucumber

dandelion

echinacea

hibiscus

honeydew

watermelon

zucchini

Other Possible Cross-Reactors

Berries

blueberry

raspberry

strawberry

Citrus

lemon

orange

Others

fig

grapes

mango

peanut

pineapple

pomegranate

watermelon

Latex-Fruit Syndrome

2011-04-20T13:26:00.001-05:00

Some people who are allergic to latex have allergic response to any number of plant products.

Banana
Pineapple
Avocado
Chestnut
Kiki
Mango
Passionfruit
Strawberry
Soy

My son, Gabe, is. Be aware! He is currently head to toe spotted. And itchy. Poor kid.

HSH, anyone?

2011-04-15T15:03:00.001-05:00

Hydrogenated starch hydrosylate (HSH) is a mixture of several sugar alcohols (a type of sugar substitute). The HSH family of polyols is an approved food ingredient in Canada, Japan, and Australia. HSH sweeteners provide 40 to 90 percent of the sweetness of sugar.

Hydrogenated starch hydrolysates are produced by the partial hydrolysis of starch – most often corn starch but also potato starch or wheat starch. This creates dextrins (glucose and short glucose chains). The hydrolyzed starch (dextrin) then undergoes hydrogenation to convert the dextrins to sugar alcohols.

Hydrogenated starch hydrolysate is similar to sorbitol: if the starch is completely hydrolyzed so that there are only single glucose molecules, then after hydrogenation the result is sorbitol. Because in HSH the starch is not completely hydrolyzed, a mixture of sorbitol, maltitol, and longer chain hydrogenated saccharides (such as maltotriitol) is produced. When there is no single dominant polyol in the mix, the generic name hydrogenated starch hydrosylate is used. However, if 50% or more of the polyols in the mixture are of one type, it can be labeled as "sorbitol syrup", or "maltitol syrup", etc.

Uses

Hydrogenated starch hydrolysate is used commercially in the same way as other common sugar alcohols. It is often used in as both a sweetener and as a humectant (moisture retaining ingredient). As a crystallization modifier, it can prevent syrups from forming crystals of sugar. It is used to add bulk, body, texture, and viscosity to mixtures, and can protect against damage from freezing and drying. HSH products are generally blended with other sweeteners, both caloric and artificial.

Health and Safety

Similar to xylitol, hydrogenated starch hydrolysates are not readily fermented by oral bacteria and are used to formulate sugarless products that do not promote dental caries. HSH are also more slowly absorbed in the digestive tract, thus, have a reduced glycemic potential relative to glucose.

Chocolate Buttercream Frosting

2011-04-14T13:42:00.002-05:00

OMG! So very very very naughty and yummy!

2 cups powdered sugar
1/2 cup unsweetened 100% pure cocoa powder (verify soy-free)
2 teaspoons egg replacer powder (Orgran No Egg or Ener-G brand)
6 tablespoons palm shortening (Spectrum)
2 tablespoons soy-free vegan buttery spread (Earth Balance)
1 teaspoon pure vanilla extract
up to 1/4 cup water

In airtight container, combine powdered sugar, cocoa powder, and egg replacer powder; place on lid and shake vigorously to combine; set aside.
In medium mixing bowl, beat together using an electric mixer set on high, palm shortening, buttery spread, and vanilla extract; beat 1 minute on high until fat is fluffy.
Add dry mixture; start beating with electric mixer set on low, increasing speed slowly over time.
Incorporate 1 tablespoon of water; adding more as needed to reach desired consistency, up to 4 tablespoons total (1/4 cup).

Servings: Frost 24 cupcakes or a 9" cake.
Prep time: 10 minutes

Vanilla Cupcakes

2011-04-14T10:58:00.004-05:00

Nice texture, very moist, and so vanilla! Yum - even better when slathered with chocolate frosting.

3/4 cup millet flour
3/4 cup brown rice flour
3/4 cup tapioca starch
1/2 cup GF oat flour
1/4 cup potato starch
1 tablespoon Vance's DariFree powder
2 teaspoons egg replacer powder
2 teaspoons xanthan gum
2 teaspoons baking powder
1/4 teaspoon agar powder or unflavored gelatin of choice
1/4 teaspoon sea salt
1-1/2 cups pure cane sugar
1-1/4 cups water
1/2 cup palm shortening
1/4 cup unsweetened organic applesauce
2 teaspoon pure vanilla extract

Place baking rack into third position; preheat oven to 350 degrees F; place liners in muffin tin; set aside.
In airtight container, combine millet flour, brown rice flour, tapioca starch, oat flour, potato starch, DariFree powder, egg replacer powder, xanthan gum, baking powder, agar powder, and sea salt; place on lid; shake vigorously to combine; set aside.
In large mixing bowl, beat together palm shortening and sugar; add vanilla, applesauce, then water; beat to combine; add dry ingredients; beat just to incorporate.
Using 1/4-cup measure, place batter into prepared liners; place filled tins on third rack of preheated 350 degree F oven; bake 30 - 35 minutes, or until center of cupcake bounces back when lightly touched.

Remove to wire cooling rack; remove cupcakes from tin to wire rack to cool completely prior to frosting.

Servings: 21 to 24 cupcakes
Preheat: 350 degrees F
Prep Time: 15 minutes
Baking Time: 30 - 35 minutes

Variations
To use less flour options: omit measurements as listed above, instead use: 1 cup brown rice flour, 1 cup millet flour, 1-1/2 cups tapioca or potato starch; proceed with recipe as stated.

To use eggs: omit egg replacer powder, applesauce, and agar powder; beat 4 eggs in during step 3.

To use milk of choice: omit DariFree powder and water; add 1-1/4 cups water of choice during step 3.

Strawberry Birthday Cake

2011-04-07T12:36:00.000-05:00

I developed this recipe for my son Matthew's 5th birthday - per his request!

1/2 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/4 cup GF oat flour
1/4 cup millet flour
1 tablespoon Vance's DariFree powder
2 teaspoons baking powder
2 teaspoon egg replacer powder
1 teaspoon xanthan gum
1/4 teaspoon agar powder, or unflavored gelatin powder of choice
1/4 cup pure olive oil
1 cup pure cane sugar
2/3 cup water
1 teaspoon pure vanilla extract
4 ounces freeze-dried organic strawberries (equal to 12 ounces fresh - Trader Joe's)

Place baking rack into the third position; preheat oven to 350 degrees F; lightly oil a 9" cake pan or pin tin; line with a 9" circle of parchment paper (or dust oiled pan with brown rice flour - tap out excess); set pan aside.
In airtight container, combine brown rice flour, potato starch, tapioca flour, GF oat flour, millet flour DariFree powder, baking powder, egg replacer powder, xanthan gum, and agar powder; place on lid; shake vigorously to combine; set aside.
In mixing bowl, beat together cane sugar and olive oil; beat 1 minute with electric mixer set on medium-high.
Add water and vanilla extract to mixing bowl; beat to combine; add dry ingredients; beat 1 minute.
Add freeze-dried organic strawberries to mixture; fold in with spatula.
Scoop batter into prepared pan; place in preheated 350 degree F oven; bake 45 minutes.

Remove pan from oven to wire cooling rack; cool cake in pan for 5 minutes then turn cake out onto wire rack to cool completely (remove parchment paper carefully while still warm); frost then serve.

Servings: 9" cake
Preheat: 350 degrees F
Prep Time: 15 minutes
Baking Time: 25 minutes

Variations
Increase brown rice flour to 3/4 cup; increase tapioca starch to 3/4 cup; omit all other flours and starches.

To use butter: omit olive oil; add 6 tablespoons butter during step 3.

To use egg: omit egg replacer powder; reduce water to 1/2 cup; add 1 egg during step 3.

To omit DariFree powder: omit DariFree Powder; add 1 tablespoon potato starch.

To use Milk of Choice: omit DariFree powder; omit water; add 2/3 cup milk of choice.

Cooking Rice

2011-03-24T10:04:00.001-05:00

There are many types of rice available today. I recommend the Lundberg brand over all others. This rice is grown in California, is organic, and contained the lowest levels of arsenic when tested by independent labs for the USDA.

I prefer short grain brown rice - I even prefer to grind into flour for baking.

2 cups water or broth of choice
1-1/2 cups rice of choice (rinse well in colander before cooking)
OPTIONAL:
pinch of sea salt
spices (up to 1 tablespoon mixed spices) and/or dried or frozen vegetables of choice (up to 1 cup)

Place rice into colander; rinse thoroughly; drain thoroughly.

Place rinsed rice into medium saucepan that has a lid.

Add water or broth to pan; stir in spices or vegetables (optional).

Place pan over medium heat and bring to a soft boil; place lid on saucepan and drop heat to medium/medium low; place on lid.

Cook according to type of rice (the package will instruct you)

Cook until all liquid is evaporated and rice is tender; fluff with fork; serve.

Servings: about 3 cups cooked rice

Risotto

2011-03-24T09:55:00.001-05:00

After much thought and a few trys (and fails) I have finally developed a replacement for the dairy-laden wonderfulness of Risotto - Enjoy!

2 cups cooked organic short grain brown rice (Lundberg)
1 cup water, or milk of choice (rice milk, or coconut milk), or broth of choice
2 tablespoons oil of choice (pure olive oil - Trader Joes)
1/4 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder, or 1 tablespoon onion flakes
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon dry mustard powder
pinch of black pepper (optional)

Place cooked rice in medium saucepan; add liquid and oil; stir to combine; place pan over medium low heat.

In a small airtight container, combine sea salt, garlic powder, onion powder, cumin, coriander, mustard powder, and black pepper; place on lid and shake vigorously.

Sprinkle spice mix over rice; stir to combine; place lid on pan; cook, stirring occasionally, until desired thickness is reached and rice is heated through.

Serve immediately.

Servings: about 2-1/2 cups (family of 4)
Cook time: about 10 minutes

Best Bacon, ever!

2011-03-20T11:32:00.001-05:00

Hate the smell that lingers all day, the incredible greasy mess - buck the trend and bake that bacon, baby!

12 - 16 ounces uncured, nitrate-free bacon (Beelers, Applegate Farms, W Brand)
Half sheet rimmed baking pan
Aluminum foil

Place baking rack into the second position; preheat oven to 400 degrees F; line rimmed baking sheet with foil.
Lay bacon in a single layer (slightly over-lapping if necessary); place into preheated oven; bake 12 minutes; remove sheet from oven; flip bacon over; return to oven; bake 10 - 12 minutes.
Remove sheet from oven; remove bacon to paper-towel lined plate; serve immediately.
Set tray aside to cool; remove foil carefully so grease does not run out; place in trash.

Servings: 12 -18 slices
Preheat: 400 degrees F
Prep time: 5 minutes
Baking time: 20 - 25 minutes

ADHD - ADD Food Mediated

2011-03-14T13:18:00.002-05:00

NPR report on THE LANCET article detailing a large study in The Netherlands.

Here is the transcript from the radio piece that ran on NPR in early 2011 concerning this study. Very interesting - FOOD MATTERS!

Heard on All Things Considered

Copyright ©2011 National Public Radio®. For personal, noncommercial use only.

March 12, 2011 -

GUY RAZ, host: ADHD - or attention deficit hyperactivity disorder - is said to affect up to 10 percent of American children, and almost 3 million of those kids take medication to control it.

But Dutch researcher Lidy Pelsser says as many as two-thirds of those kids may not need medicine at all. It's a conclusion she recently published in the British medical journal Lancet. And Pelsser, who runs the ADHD Research Centre in the Netherlands, argues that in many cases, behaviors usually associated with ADHD can be controlled by changes in diet.

Dr. LIDY PELSSER (ADHD Research Centre): ADHD, it's just a couple of symptoms; it's not a disease. We should look for the cause of it. Like in eczema, the skin is affected. But a lot of people get eczema because of a latex allergy, or because they are eating a pineapple or strawberries.

And I think there is a paradigm shift needed. If a child is diagnosed ADHD, we should say OK, we have got those symptoms; now, let's start looking for the cause.

RAZ: The majority of children who are diagnosed ADHD are given medication, but you believe that this research suggests that many of those children may not need it, that they may simply need to alter their diets.

Dr. PELSSER: Well, what we know now is that in 64 percent of children with ADHD, ADHD is caused by food. It's a hypersensitivity reaction to food. So then, there is 36 percent left. In those children, we could start - research for dyslexia, for highly talented, or maybe children who are not so talented and who have to do too much in school and just don't manage to do it, and they are getting distracted, too, and they start fidgeting, too.

RAZ: Now, you're not saying that some children with ADHD should not be given medication, right? I mean, you're saying that even...

Dr. PELSSER: No.

RAZ: ...with your research, some kids will still need medication.

Dr. PELSSER: Yes. I think in all children, we should start with a diet research. And if that is not successful, if behavior doesn't - changes, well then we do need drugs. Of course, we do need them. But now, we are giving them all drugs, and I think that's a huge mistake.

RAZ: Explain how you tested the children. What did you feed them, for example?

Dr. PELSSER: In fact, we started with a very elaborate diet. And after two weeks, we made an inventory of the problems. If the problems still were there, we started to restrict the diet until we came to that few food diet - with only rice, turkey, pear and lettuce - and water.

RAZ: And we can know - or you say that your research shows that it only takes about five weeks to determine whether...

Dr. PELSSER: Yes, five weeks of diet. Parents should not start a diet for a year or so. It's only five weeks to find out whether diet is the cause.

RAZ: Right.

Dr. PELSSER: And if it isn't, that child can have drugs, of course. And if it is the diet, then we start to find out which foods are causing the problems.

RAZ: Right. But how would a parent listening now go about trying this? I mean, what should they do? You know, should they go talk to the doctors?

Dr. PELSSER: Well, we have got the good news that food is the main cause of ADHD. We've got the bad news that we have to train physicians to monitor this procedure because it cannot be done by a physician who is not trained.

RAZ: Now, did you hear from any of the schoolteachers of these kids, or even the physicians who describe changes in behavior?

Dr. PELSSER: Well, in fact, they were flabbergasted. After the diet, they were just normal children with normal behavior. They were no more easily distracted. They were no more forgetful. There were no more temper tantrums. Some teachers saying that they never thought it would work - it was so strange that a diet would change the behavior of a child as thoroughly as they saw it. It was a miracle, a teacher said.

RAZ: That's Lidy Pessler. She's from the ADHD Research Center in Eindhoven, in the Netherlands. She led a study that links diet to ADHD. It was published in the latest issue of the journal Lancet.

Dr. Pessler, thank you so much.

Ms. PESSLER: I was glad to join you.

Copyright © 2011 National Public Radio®. All rights reserved. No quotes from the materials contained herein may be used in any media without attribution to National Public Radio. This transcript is provided for personal, noncommercial use only, pursuant to our Terms of Use. Any other use requires NPR's prior permission. Visit our permissions page for further information.

NPR transcripts are created on a rush deadline by a contractor for NPR, and accuracy and availability may vary. This text may not be in its final form and may be updated or revised in the future. Please be aware that the authoritative record of NPR's programming is the audio."

Frozen Vanilla Cream

2011-03-06T15:42:00.000-06:00

I use pure vanilla extract, which is available at most good health food stores. This frozen treat is very smooth and creamy, has a strong vanilla flavor, and may fool many - it is free of eggs, casein/lactose, soy, nuts, peanuts, wheat, and gluten.

Equipment

Saucepan

Wire whisk

Large metal spoon

Large glass bowl

Plastic storage wrap

Ice Cream of Frozen Yogurt Maker (Cuisinart)

Spatula

Freezer-safe storage container

Ingredients

3 cups water

1-1/2 cups cane sugar

1/2 cup Vance's DariFree powder

1 tablespoon pure olive oil, or oil of choice

1/2 teaspoon pure vanilla extract

1/8 teaspoon sea salt

Pour water into medium saucepan; whisk in cane sugar.
Place saucepan over medium heat; cook until very hot (not boiling), stirring occasionally.
Using wire whisk, beat in DariFree powder; whisk until completely smooth.
Whisk in olive oil, pure vanilla extract, and sea salt.
Bring to a slow boil; whisking frequently; remove from heat.
Immediately, pour mixture off into large glass bowl to cool. Once mixture is cooled to room temperature, cover bowl tightly with plastic; refrigerate until chilled throughout (at least 6 hours).

6 to 24 hours later

Prepare ice cream maker according to manufacturers instructions.
Pour chilled cream mixture into ice cream maker; process according to manufacturers instructions (usually about 20 to 30 minutes).
Scoop soft-serve cream from maker into freezer container (preferably of just slightly larger volume); place in freezer until evenly chilled, about 6 hours (or eat as soft-serve immediately)!

Enjoy!

Frozen Chocolate Cream

2011-03-06T15:38:00.003-06:00

I use pure raw cocoa powder, which is available at most good health food stores. This frozen treat is very smooth and creamy, has a wonderfully pleasing chocolate flavor, and may fool many - it is free of eggs, casein/lactose, soy, nuts, peanuts, wheat, and gluten.

Equipment

Saucepan

Wire whisk

Large metal spoon

Large glass bowl

Plastic storage wrap

Ice Cream/Frozen Yogurt Maker (Cuisinart)

Spatula

Freezer-safe storage container

Ingredients

3 cups water

1-1/2 cups cane sugar

1/3 cup Vance's DariFree powder

1/3 cup 100% pure cocoa powder (verify soy-free)

1 tablespoon pure olive oil, or oil of choice

1/2 teaspoon pure vanilla extract

1/8 teaspoon sea salt

Pour water into medium saucepan; whisk in cane sugar.
Place saucepan over medium heat; cook until very hot (not boiling), stirring occasionally.
Using wire whisk, beat in DariFree powder and pure cocoa powder; whisk until completely smooth.
Whisk in olive oil, pure vanilla extract, and sea salt.
Bring to a slow boil; whisking frequently; remove from heat.
Immediately, pour mixture off into large glass bowl to cool. Once mixture is cooled to room temperature, cover bowl tightly with plastic; refrigerate until chilled throughout (at least 6 hours).

6 to 24 hours later

Prepare ice cream maker according to manufacturers instructions.
Pour chilled cream mixture into ice cream maker; process according to manufacturers instructions (usually about 20 to 30 minutes).
Scoop soft-serve cream from maker into freezer container (preferably of just slightly larger volume); place in freezer until evenly chilled, about 6 hours (or eat as soft-serve immediately)!

Enjoy!

Frozen Strawberry Cream

2011-03-06T15:32:00.004-06:00

I use freeze-dried organic strawberries, which are widely available. 4 ounces freeze-dried berries = 1 cup fresh. This frozen treat is very smooth and creamy, has a nice strawberry taste, and may fool many - it is free of eggs, casein/lactose, soy, nuts, peanuts, wheat, and gluten.

Equipment

Saucepan

Wire whisk

Large metal spoon

Large glass bowl

Plastic storage wrap

Ice Cream of Frozen Yogurt Maker (Cuisinart)

Spatula

Freezer-safe storage container

Ingredients
2-1/2 cups water
1-1/4 cups cane sugar
1/3 cup Vance's DariFree powder
12 ounces freeze-dried organic strawberries (Trader Joe's - 1 bag)
1 tablespoon pure olive oil, or oil of choice
1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt

Pour water into medium saucepan; whisk in cane sugar.
Place saucepan over medium heat; cook until very hot (not boiling), stirring occasionally.
Using wire whisk, beat in DariFree powder; whisk until completely smooth.
Add freeze-dried strawberries (remove the packet of silica prior to adding); stir berries in.
Whisk in olive oil, pure vanilla extract, and sea salt.
Bring to a slow boil; whisking frequently; remove from heat.
Immediately, pour mixture off into large glass bowl to cool. Once mixture is cooled to room temperature, cover bowl tightly with plastic; refrigerate until chilled throughout (at least 6 hours).

6 to 24 hours later

Prepare ice cream maker according to manufacturers instructions.
Pour chilled cream mixture into ice cream maker; process according to manufacturers instructions (usually about 20 to 30 minutes).
Scoop soft-serve cream from maker into freezer container (preferably of just slightly larger volume); place in freezer until evenly chilled, about 6 hours (or eat as soft-serve immediately)!

Enjoy!

Millet Hot Cakes

2011-02-21T09:04:00.000-06:00

Puffy, light, delicious pancakes!

1/3 cup millet flour

1/3 cup white rice flour

1/3 cup arrowroot starch

2 tablespoons cane sugar, or light brown sugar

1 tablespoon baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon sea salt

1 cup water

2 tablespoons pure olive oil

1/2 teaspoon pure vanilla extract

In airtight container, combine millet flour, white rice flour, arrowroot starch, cane sugar, baking powder, xanthan gum, and sea salt; place on lid; shake vigorously to combine; pour into mixing bowl.
Stir water, pure olive oil, and vanilla extract into dry ingredients, leaving batter slightly lumpy; set batter aside until skillet is ready.
Place dry cast iron skillet over medium heat; once heated, add 1 tablespoon pure olive oil or rendered bacon fat.
Using a tablespoon measure, dry dollops of batter, evenly-spaced, into prepared skillet; cook until bubbles rise to surface of batter; flip; cook until nicely browned on both sides; remove to wire cooling rack; serve immediately; repeat process with remaining batter until all batter is used.
Serve with butter of choice (soy-free vegan Earth Balance), and pure Grade B Maple syrup.

Servings: 12 - 16 small pancakes

Preheat: skillet over medium heat; electric skillet to 350 degrees F

Prep Time: 10 minutes

Cooking Time: about 8 minutes per batch

Variations

Add up to 1/2 cup fresh (washed well then dried off) fruit of choice, such as blueberries; or 1/2 cup vegan soy-free chocolate chips (Enjoy Life).

Soup and Such

2011-02-16T10:58:00.001-06:00

Okay so if you can't eat dairy or white kidney beans what do you do for a faux cream based soup? What a quandary! I pretty much gave up on cream of mushroom soup, white sauce, and casseroles of all kinds once my son became sensitive to white kidney beans. As we all know in this situation necessity is the mother of invention so I took to the kitchen and here are the delicious alternatives I came up with.
(choose one of the following, or a combination to equal 1-1/2 to 2 cups)

Cauliflower: 2 cups cooked, mashed
Potatoes: 2 cups cooked, mashed (Russet work best)
Rutabaga: 1 cup cooked, mashed
3 tablespoons potato flour

Base
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon dry mustard powder
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

2 tablespoons butter of choice (such as soy-free Earth Balance), or high-heat oil (such as pure olive oil)

1-1/2 cups GF broth of choice

1-1/2 cups water, or milk of choice (such as Rice Dream), or pure coconut milk

Preparation

In airtight container, combine garlic powder, onion powder, coriander, cumin, mustard, sea salt, black pepper, and potato flour (if using); place on lid, shake vigorously to combine.
Place 6-cup saucepan over medium heat; add butter of choice; add dry spice mixture; whisk into smooth paste.
In a stream, whisk in GF broth, and mashed vegetable (if not using potato flour).
Stir in water; bring to a boil, stirring occasionally.
Remove pan from heat; pour soup into large serving bowl, or cool completely then refrigerate up to 3 days or freeze up to 2 months.

Variations
Add up to 2 cups, during step 2 before spice mix; cook at least 6 minutes; proceed with recipe as stated:

diced mushrooms of choice
diced celery ribs
diced carrots
diced asparagus
diced cooked ham and green peas
diced broccoli
diced tomatoes of choice

Basic Creamy Soup

2011-02-15T09:56:00.001-06:00

This creamy base is excellent as soup, as a base for casseroles, or as filling for crepes.

2 tablespoons pure olive oil, or coconut oil, or palm oil, or butter of choice

1 medium onion (cleaned and diced small), or 2 tablespoons onion flakes, or 1 tablespoon onion powder

3/4 teaspoon sea salt, divided

1-1/2 cups canned Cannellini (white kidney) beans, or canned Navy beans, or cooked cubed rutabaga

1-1/2 cups canned coconut milk (include fat from lid and can), or milk of choice

2 teaspoons garlic powder

1-1/2 cups GF broth of choice, or water

Place large saucepan over medium-high heat; add pure olive oil and diced onion; sprinkle on 1/4 teaspoon sea salt; cook until onion is translucent, about 7 minutes.
Drain canned beans into colander; wash thoroughly; drain well.
Place beans in food processor or blender; add coconut milk, garlic powder, and 1/2 teaspoon sea salt; process until smooth.
Pour mixture into saucepan; add 1-1/2 cups GF broth of choice; place on lid; simmer 15 minutes, stirring occasionally.
Remove saucepan from heat; pour soup off into serving bowl; set aside to cool slightly; serve warm.

Serve immediately, or cool completely, pour into storage container and refrigerate up to 3 days.

To freeze: once completely cooled, scoop soup base into plastic freezer bag; force all air from bag then seal it; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen; store up to 3 months.

Servings: 4

Preheat: None

Prep Time: 30 min

Cooking Time: 20 min

Variations

To use a base for Casserole: omit 1-1/2 cups GF broth of choice.

To use DariFree® (Vance’s): omit beans; omit coconut milk; omit garlic powder; during step 3, add 1/2 cup DariFree™ powder, and an additional 1-1/2 cups GF broth of choice or water; proceed with recipe as stated.

To use potato flour: omit beans; omit coconut milk; during step 3, add 4 tablespoons potato flour and 3 cups GF broth of choice or water; proceed with recipe as stated.

Maple Oaties

2011-02-02T16:49:00.000-06:00

2 cups GF oat flour

3/4 cup potato starch

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup palm shortening

1/2 cup cane sugar, or light brown sugar

1/2 cup Grade B Maple syrup

2 teaspoons pure vanilla extract

1-1/2 cups soy-free vegan chocolate chips (Enjoy Life)

Line rimmed baking sheet with parchment paper and set aside; place baking rack in first position; preheat oven to 375 degrees F.
In airtight container, combine GF oat flour, potato starch, baking soda, and sea salt; place on lid; shake vigorously; set aside.
In mixing bowl, beat together palm shortening, Maple syrup, and vanilla extract until light and fluffy.
Add dry mixture to mixing bowl, beat to combine; add chocolate chips; mix to blend evenly.
Using an ice cream scooper, pack dough firmly to form each cookie; place cookies well-spaced on prepared baking sheet.
Place baking sheet on top rack of preheated 375 degree F oven; bake 12 minutes.
Remove sheet from oven; cool cookies on sheet 5 minutes; remove cookies to wire cooling rack; repeat process with remaining dough.

Store in airtight container at room temperature up to 5 days.

Sevings: 18 cookies (2" across)

Preheat: 375 degrees F

Prep: 10 minutes

Baking time: 12 minutes

Gut-Brain Connection

2011-01-27T09:36:00.000-06:00

Once again, Dr. Mercola speaks the truth to us .....

"The Gut-Brain Connection

When you consider the fact that the gut-brain connection is recognized as a basic tenet of physiology and medicine, and that there's no shortage of evidence of gastrointestinal involvement in a variety of neurological diseases, it's hard to fathom why diet is still so widely ignored by the mental health field.

In a very real sense, you have two brains, one inside your skull and one in your gut.

These two organs actually originate from the same type of tissue during fetal development. One part turns into your central nervous system, while the other develops into your enteric nervous system. These two systems are connected via the vagus nerve, the tenth cranial nerve that runs from your brain stem down to your abdomen.

This is what connects your two brains together, and explains such phenomena as getting butterflies in your stomach when you're nervous, for example. They work in tandem, each influencing the other. And this is why your intestinal health can have such a profound influence on your mental health, and vice versa.

For an interesting and well-written layman's explanation of this, read through Sandra Blakeslee's 1996 New York Times article Complex and Hidden Brain in Gut Makes Stomachaches and Butterflies.

Further evidence of this connection includes the fact that a number of neurotransmitters such as serotonin can be found not only in your brain, but also in your gut. In fact, the greatest concentration of serotonin, which is involved in mood control, depression and aggression, is found in your intestines, not your brain!

Nutrition Affects Your Mood and Mental State

As a result of this connection, it should be obvious that your diet is closely linked to your mental health. Furthermore, it's requires almost no stretch of the imagination to see how lack of nutrition can have an adverse effect on your mood and subsequently your behavior.

As Hartke points out, foods that contain beneficial nutrients for optimal brain function and mood control have been "demonized" in our culture. B3- and protein-rich foods such as raw dairy products, eggs and meat have been more or less blacklisted, accused of being too high in cholesterol and fat.

Hartke also mentions soy, which is frequently recommended as a healthier substitute. Popular soy foods include soy infant formula, which we now know is extremely harmful to infants, especially their brain. Trans fat is another area of concern. According to Dr. Mary Enig, a well-known researcher and scientist, the USDA's dietary guidelines endanger the health of our children."

AMEN!!!

Corn Dogs

2011-01-22T12:10:00.002-06:00

Kid approved!

1-1/3 cups organic corn flour

1/3 cup potato starch, plus more to lightly coat hot dogs

1/3 cup GF oat flour

3 tablespoons Vance’s DariFree Powder

2 tablespoons cane sugar, or light brown sugar

1-1/2 teaspoons baking powder

1-1/2 teaspoons egg replacer powder

1-1/2 teaspoons xanthan gum

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper, or paprika (optional)

1-3/4 cups hot water

Pure olive oil, or grapeseed oil for frying (about 2 quarts)

12 all-natural uncured hot dogs (Applegate Farms)

In electric deep fryer, preheat pure olive oil to 360 degrees F.
In airtight container, combine corn flour, potato starch, GF oat flour, DariFree powder, cane sugar, baking powder, egg replacer powder, sea salt, and freshly ground pepper (optional); place on lid; shake vigorously to combine.
Pour dry ingredients into mixing bowl; add hot water; stir to form smooth batter; scoop batter into 1-quart Mason jar.
Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise, trim end of stick off to accommodate the fryer; roll hot dogs in potato starch to coat.
Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, so that hot dog is coated evenly.
Lower hot dog into hot oil; immediately repeat with 2 hot dogs.
Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes; transfer to a paper-towel-lined tray, turning to blot oil.
Working in batches of 3, repeat with remaining hot dogs and batter.

Serve immediately with ketchup and mustard, or dips of choice.

To freeze: prepare through step 5; place coated hot dogs on parchment-lined tray; cover tightly with plastic wrap; place in freezer until frozen solid; remove from sheet to plastic freezer bag.

To prepare frozen corn dogs: remove from freezer and do not thaw; cook as stated in step 7, adding 2 minutes to cooking time.

Servings: 12 corn dogs
Prep Time: 15 minutes
Preheat: 360 degrees F
Cook Time: 7 minutes

Chocolate Cake - High Protein

2011-01-18T10:21:00.000-06:00

I revised my original chocolate cake recipe - this version is high protein (GF oat flour) and is very moist and not gummy.

3/4 cup GF oat flour

1/2 cup tapioca starch

1/4 cup brown rice flour

1/4 cup soy-free vegan 100% pure cocoa powder

1/2 teaspoon xanthan gum

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup cane sugar, or light brown sugar

6 tablespoons pure olive oil

1 cup water

1 tablespoon apple cider vinegar

1 teaspoon pure vanilla extract

Lightly grease a 9" cake pan with palm shortening; dust generously with GF oat flour; shake out excess flour; set pan aside.
Place baking rack in third position; preheat oven to 350 degrees F.
In airtight container combine GF oat flour, tapioca starch, brown rice flour, cocoa powder, xanthan gum, baking soda, and sea salt; place on lid and shake vigorously to combine and to introduce air; set aside.
Place cane sugar into mixing bowl; stir in olive oil and water; beat to combine well; stir in apple cider vinegar and vanilla extract.
Add dry ingredients into wet; beat to combine and to break up large lumps.
Pour batter into prepared pan.
Place in preheated 350 degree oven; bake 55 minutes, or until center of cake springs back when gently touched.
Remove from oven to cooling rack; cool 10 minutes; turn cake out onto rack to completely cool to store; or frost then slice and serve.
Store in airtight container up to 3 days.

Servings: 8

Preheat: 350 degrees F

Prep Time: 10 minutes

Cooking Time: 55 minutes

Non-GMO Shopping Guide

2011-01-12T09:26:00.000-06:00

Courtesy of Dr. Mercola's well-informed website:

How You Can Avoid GM Foods, and Help Others Do the Same

Most people want to avoid GM foods but it is virtually impossible to do so, since the government prevents GMO labeling.
However, Jeffery Smith has compiled an excellent resource for you to avoid the government block of information. It is the free Non-GMO Shopping Guide. Print it out, and share it with your friends and family, and post it to your social networks.
Alternatively, you can download a free iPhone application, available in the iTunes store. You can find it by searching for ShopNoGMO in the applications.
If you're feeling really ambitious you can also order the Non-GMO Shopping Tips brochure in bulk, and bring them to the grocery stores in your area. Talk to the owner or manager and get permission to post them in their store.

For More Information

Jeffrey Smith, the executive director of the Institute for Responsible Technology has authored two excellent books on this topic which I highly recommend reading:
Seeds of Deception: Exposing Industry and Government Lies about the Safety of the Genetically Engineered Foods You're Eating
Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods.
There are also a number of great films and lectures available, including:
Hidden Dangers in Kid's Meals
Your Milk on Drugs - Just Say No!
Everything You Have to Know About Dangerous Genetically Modified Foods
For timely updates, join the Non-GMO Project on Facebook, or follow them on Twitter.

Maple Oatmeal Chocolate Chip Cookies

2011-01-07T07:33:00.004-06:00

1-1/2 cups GF oat flour
1 cup potato starch
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 cup palm shortening
2/3 cup cane sugar, or light brown sugar
1/2 cup Grade B Maple syrup
2 teaspoons pure vanilla extract
1-1/2 cups soy-free vegan chocolate chips (Enjoy Life)

Line rimmed baking sheet with parchment paper and set aside; place baking rack in first position; preheat oven to 375 degrees F.
In airtight container, combine GF oat flour, potato starch, baking soda, sea salt, and cinnamon; place on lid; shake vigorously; set aside.
In mixing bowl, beat together palm shortning, Maple syrup, and vanilla extract until light and fluffy.
Add dry mixture to mixing bowl, beat to combine; add chocolate chips; mix to blend evenly.
Using an ice cream scooper, pack dough firmly to form each cookie; place cookies well-spaced on prepared baking sheet.
Place baking sheet on top rack of preheated 375 degree F oven; bake 12 minutes.
Remove sheet from oven; cool cookies on sheet 5 minutes; remove cookies to wire cooling rack; repeat process with remaining dough.

Store in airtight container at room temperature up to 5 days.

Sevings: 18 cookies (2" across)

Preheat: 375 degrees F

Prep: 10 minutes

Baking time: 12 minutes

Chocolate Pecan Oaties

2011-01-02T18:07:00.003-06:00

A nice variation of chocolate chip cookies.

3/4 cup GF oat flour
1/2 cup potato starch
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/2 cup palm shortening
2/3 cup cane sugar, or light brown sugar
2 tablespoons water
1 teaspoon pure vanilla extract
1/2 cup chocolate chips (Enjoy Life)
1/2 cup pecan pieces

Line rimmed baking sheet with parchment paper and set aside; place baking rack in first position; preheat oven to 375 degrees F.
In airtight container, combine GF oat flour, potato starch, baking soda, sea salt, and cinnamon; place on lid; shake vigorously; set aside.
In mixing bowl, beat together palm shortning, water, and vanilla extract until light and fluffy.
Add dry mixture to mixing bowl, beat to combine; add chocolate chips and pecan pieces; mix to blend evenly.
Using an ice cream scooper, pack dough firmly to form each cookie; place cookies well-spaced on prepared baking sheet.
Place baking sheet on top rack of preheated 375 degree oven; bake 12 minutes.
Remove sheet from oven; cool cookies on sheet 5 minutes; remove cookies to wire cooling rack; repeat process with remaining dough.

Store in airtight container at room temperature up to 5 days; or place a large scoop of ice cream between two cookies, wrap tightly and freeze (OMG - so yummy!).

Sevings: 18 cookies (2" across)
Preheat: 375 degrees F
Prep: 10 minutes
Baking time: 12 minutes

Hot Chocolate for the New Year!

2011-01-01T18:25:00.002-06:00

Happy 2011! I wish you and yours only the very best for this year ~ here is a basic recipe for the all time best mid-winter indulgence, hot chocolate ~ ENJOY!

1 cup water
2 tablespoons pure unsweetened cocoa powder (verify soy-free!)
2 tablespoons cane sugar, or light brown sugar, or dark brown sugar, or granulated sweetener of choice
1 tablespoon DariFree powder (Vance's)

In a small sauce pan, whisk together water, cocoa powder, cane sugar, and DariFree powder; whisk to dissolve all lumps.
Place saucepan over medium high heat; bring to a simmer; stir; remove from heat; pour off into mug.

Serve immediately with marshmallows, ground cinnamon, and chili powder of choice (all optional).

Servings: 1 cup (for 1 person)
Prep Time: 7 minutes

Variations
Omit DariFree powder; replace 1 cup water with 1 cup milk of choice.

Notes
Using dark brown sugar as the sweetener will lend a caramel flavor to this beverage.

Brown Sugar Cookies

2010-12-21T12:35:00.001-06:00

Better than any "traditional" sugar cookie, these brown sugar beauties are pretty even without icing!

1-1/2 cups brown rice flour, or white rice flour
1 cup millet flour, or GF oat flour
1 cup potato starch, or tapioca starch
1/2 cup GF oat flour, or millet flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon agar powder
6 tablespoons soy-free vegan buttery spread (Earth Balance)
6 tablespoons palm shortening
1 cup cane sugar, or light brown sugar
1 cup dark brown sugar, or light brown sugar
1/4 cup water
2 teaspoons pure vanilla extract
Royal Icing for decorating

Place oven baking racks in first and third positions; preheat oven to 325 degrees F; line two baking sheets with parchment paper; set aside.
In airtight container, combine brown rice flour, millet flour, potato starch, GF oat flour, xanthan gum, baking powder, and agar powder; place on lid; shake vigorously; set aside.
In mixing bowl, beat with electric mixer, buttery spread, palm shortening; beat until fluffy; add vanilla and water; beat in sugars.
Add dry ingredients to mixing bowl; beat to form dough.
Line work surface with parchment paper; scoop 1/3 of the dough out, press into large ball; place in center of parchment paper; flatten out; roll to desired thickness with rolling pin; cut out shapes with metal cookie cutters; place each cookie well-spaced on prepared baking sheets; repeat until all dough is used.
Place cookies sheets on first and third racks of preheated 325 degree F oven; bake 8 minutes; swap sheets between racks; bake 8 minutes; remove sheets to counter; cool cookies on sheet 5 minutes; remove cookies to wire cooling rack to cool completely prior to decorating or storage.

Store in airtight container at room temperature up to 5 days, or refrigerate up to 2 weeks, or freeze up to 2 months.

Servings: at least 24 cookies (4")
Prep time: 15 minutes
Preheat: 325 degrees F
Cook time: 16 minutes, total

Chocolate Pecan Clusters

2010-12-21T11:20:00.001-06:00

OMG! Do not make these if you are trying to lose weight - except for the Holidays - they are addictive!!!

2-1/4 cups cane sugar, divided
3/4 cup pure coconut milk (Native Forest), fat from inside of can and lid reincorporated
1/2 teaspoon fine sea salt
1/4 cup water
2-1/2 cups dry roasted, unsalted pecans (or nut, seed, or dried fruit of choice)
4 tablespoons soy-free vegan buttery spread (Earth Balance), or butter of choice
2 teaspoons pure vanilla extract
4 teaspoons dark rum (optional)
2-1/2 cups soy-free vegan chocolate chips (Enjoy Life)

Place oven baking rack in first position; preheat oven to 425 degrees F; line rimmed baking sheet with parchment paper; set aside.
In small saucepan, combine 1-1/2 cups cane sugar, coconut milk, and sea salt; place over medium heat; stir to dissolve; bring mixture to a boil; stir then remove from heat; set aside until needed.
Measure pecans onto prepared baking sheet; place sheet into preheated 425 degree F oven; bake 7 minutes; remove sheet to counter to cool.
Meanwhile, in another saucepan, combine remaining 3/4 cup cane sugar and water; place over medium-high heat, bring to a boil - do not stir - cook 5 minutes; swirl liquid in pan; continue to cook 2 minutes; remove pan from heat to counter.
With great care, slowly pour coconut sugar mixture into second hot sugar mixture; stir to combine (be careful as the mixture may bubble up considerably); stir in toasted pecans; return saucepan to medium high heat; place candy thermometer along side of pan; heat mixture to 242 degrees F (about 8 minutes); stir occasionally.
Remove saucepan from heat; beat in Earth Balance, rum (optional), and vanilla extract; beat by hand with large spoon until mixture is very thick and impossible to stir, about 10 minutes - (if you don't mind the pecans being broken up, use an electric mixer set on low speed - beat 5 minutes instead).
Using a tablespoon, scoop balls of pecan mixture onto parchment-lined baking sheet; set aside to cool or place sheet in refrigerator about 20 minutes.
Place medium saucepan 1/3-filled with water over medium heat; bring to a boil; place second pan over first; add chocolate chips; stir to melt completely; using large metal slotted spoon, dip each pecan cluster in melted chocolate then place on parchment paper to cool; place full sheet in refrigerator about 30 minutes, or until chocolate is set and hard; remove to airtight storage container; store at room temperature up to 7 days.

Servings: about 24 candies
Prep Time: 45 minutes
Preheat: 425 degrees F

Brittle

2010-12-16T15:55:00.000-06:00

Not just for holidays, brittle can be used to top ice cream, added as a fun treat to trail mix, or given away as a nice homemade treat for special occasions.

1 teaspoon pure olive oil for baking sheet, or coconut oil, or palm oil

3/4 cup cane sugar, or light brown sugar, or dark brown sugar, or evaporated cane juice, or Maple sugar, or Palm crystals

2 tablespoons water

1/2 cup sliced blanched almonds, or crushed raw nut(s) of choice, or raw seed(s) of choice

Line a rimmed baking sheet with parchment paper; lightly oil parchment paper with pure olive oil; set aside.
In a saucepan, stir together cane sugar and water; place over low heat until sugar is dissolved.
Place lid on saucepan; bring to a boil; cook, with cover on, until water condenses on underside of lid and begins to run down inside of saucepan, about 10 minutes.
Increase heat to medium and cook, swirling pan occasionally, until mixture registers 320°F on a candy thermometer, and mixture turns amber in color.
Remove saucepan from heat; quickly stir in nut or seed of choice; pour mixture onto prepared baking sheet; spread mixture thin using the back of a metal spoon; set aside to cool completely; break brittle into pieces by tapping baking sheet on a hard surface.

Store in airtight container up to 1 month.

Variations

To use Brown Rice Syrup (Lundberg®): omit cane sugar and water; add 1 cup brown rice syrup to saucepan at beginning of step 1; proceed with recipe as stated.

Crush brittle and swirl into softened vanilla ice cream; serve immediately.

Vanilla Pecan Sandies

2010-12-12T16:07:00.002-06:00

5 tablespoons soy-free vegan buttery spread (Earth Balance)
5 tablespoons palm shortening
3 tablespoons pure vanilla extract
1/2 cup powdered sugar
1 cup unsalted dry roasted pecan pieces
1 cup GF oat flour, or millet flour
3/4 cup brown rice flour, or white rice flour
1/2 cup potato starch
1/4 cup tapioca starch
2 teaspoons xanthan gum
1 teaspoon baking powder
1 cup raw or dry-roasted pecans, chopped or pieces
Topping
1/2 cup cane sugar, or light brown sugar, or Maple sugar, or Palm crystals
6 ounce juice glass to press cookie balls flat
small bowl of water
Coating
1-1/2 cup (10 ounces) soy-free vegan chocolate chips (Enjoy Life)
or
1 cup powdered sugar (to roll hot-baked cookies in prior to serving)

Place baking racks in first and third position; preheat oven to 400 degrees F; line two baking sheets with parchment paper; set aside.
In mixing bowl, using an electric mixer beat together buttery spread, palm shortening, and vanilla; beat at high speed until well creamed and fluffy in appearance.
By the tablespoon, with the electric mixer set to medium speed, beat in powdered sugar; beat until light and fluffy.
In an airtight container, combine GF oat flour, brown rice flour, potato starch, tapioca starch, xanthan gum, and baking powder; place on lid; shake vigorously.
In four parts, beat dry mixture into wet until a dough ball forms; add 1 cup pecan pieces, beat just to combine.
Using a 1-1/2" ice cream scoop, place 12 evenly-spaced balls on each prepared baking sheet (24 cookies total).
Wet bottom of juice glass with water, dip glass bottom into cane sugar, gently but firmly press each cookie ball flat, being sure to dip glass in sugar between each cookie pressing.
Place baking racks in preheated 400 degree F oven; bake 5 minutes; rotate baking sheets; bake 5 minutes; remove sheet from oven to wire cooling rack; cool cookies on sheet 5 minutes.

To coat cookies with melted chocolate: place saucepan 1/3-filled with water over medium heat; place pan or metal bowl (or just use a double boiler) over top of saucepan; add chocolate chips; heat and stir until chocolate is smooth and creamy; using an offset spatula, frost each cookie with melted chocolate; place on wire rack to cool completely (or place wire rack into parchment-lined rimmed baking sheet, once rack is filled with chocolate-covered cookies, place in refrigerator until chocolate is hard, about 1hour); store in airtight container.

To coat cookies in powdered sugar: remove cookies to clean shallow bowl filled with 1 cup powdered sugar; shake to coat cookies; place coated cookies on wire cooling rack; cool completely prior to storage.

Store in airtight container up to 7 days; freeze in resealable plastic bag up to 3 months.

Servings: 24 cookies (2" round)
Preheat: 400 degrees F
Prep Time: 10 minutes
Cooking Time: 10 minutes

Hot Cakes

2010-12-12T10:36:00.002-06:00

Tired of heavy, gluey pancakes? Try this recipe - its yummy, not gummy!

1/3 cup GF oat flour, or millet flour, or white rice flour
1/3 cup brown rice flour, or sorghum flour, or white rice flour
1/3 cup tapioca starch, or potato starch
2 tablespoons cane sugar, or light brown sugar
1 tablespoon DariFree powder (Vance's), or powdered milk of choice
2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
1 cup water
2 tablespoons pure olive oil
1/2 teaspoon pure vanilla extract

In airtight container, combine GF oat flour, brown rice flour, tapioca starch, cane sugar, DariFree powder, baking powder, xanthan gum, and sea salt; place on lid; shake vigorously to combine; pour into mixing bowl.
Stir water, pure olive oil, and vanilla extract into dry ingredients, leaving batter slightly lumpy; set batter aside until skillet is ready.
Place dry cast iron skillet over medium heat; once heated, add 1 tablespoon pure olive oil or rendered bacon fat.
Using a tablespoon measure, dry dollops of batter, evenly-spaced, into prepared skillet; cook until bubbles rise to surface of batter; flip; cook until nicely browned on both sides; remove to wire cooling rack; serve immediately; repeat process with remaining batter until all batter is used.
Serve with butter of choice (soy-free vegan Earth Balance), and pure Grade B Maple syrup.

Servings: 12 - 16 small pancakes

Preheat: skillet over medium heat; electric skillet to 325 degrees F

Prep Time: 10 minutes

Cooking Time: about 8 minutes per batch

Variations

Add up to 1/2 cup fresh (washed well then dried off) fruit of choice, such as blueberries; or 1/2 cup vegan soy-free chocolate chips (Enjoy Life).

Yale Study: Fast Food

2010-11-30T10:26:00.001-06:00

This website details the results of an excellent study of fast food, marketing, and nutrition. Well woth looking at!

Ciabatta Rolls

2010-11-15T14:07:00.001-06:00

These rolls make great sandwiches, garlic bread, personal pizzas, or even cinnamon toast!

1 cup brown rice flour, or white rice flour, or quinoa flour
1 cup GF oat flour, or millet flour
1 cup potato starch, or cornstarch
1 cup tapioca starch, or arrowroot starch
1/2 cup Vance's DariFree powder, or powdered milk of choice
4 teaspoons xanthan gum, or guar gum
4 teaspoons egg replacer powder, or 1 tablespoon potato starch
4 teaspoons active dry yeast
1 teaspoon sea salt
1 teaspoon agar powder
2 cups 110 degree F water
1/4 cup pure olive oil, or grapeseed oil, or oil of choice
4 teaspoons cane sugar, or light brown sugar, or agave nectar, or honey
1 teaspoon apple cider vinegar
Pure olive oil to brush tops of rolls prior to baking

Place baking racks in first and third positions; preheat oven to 425 degrees F; line two baking sheets with parchment paper; set aside.
In airtight container, combine brown rice flour, GF oat flour, potato starch, tapioca starch, DariFree powder, xanthan gum, egg replacer powder, active dry yeast, sea salt, and agar powder; place on lid; shake vigorously to combine and to introduce air.
Heat water to 110 degrees F; stir in pure olive oil, cane sugar, and apple cider vinegar.
Pour dry mix into mixing bowl; using electric mixer, beat in wet ingredients to form dough; beat dough on high for 3 minutes.
Dust a clean rimmed baking sheet with millet flour or brown rice flour; scoop dough out into center of sheet; sprinkle with GF flour; coat hands in GF flour; pat dough to 3/4"-thickness; using sharp knife, quickly cut dough into desired-sized rolls (square or round - whatever you like); place rolls on prepared baking sheets; brush each roll heavily with pure olive oil; place baking sheets on top of preheating oven; rise dough 10 minutes.
Place baking sheets on first and third baking racks of preheated 425 degree F oven; bake 12 minutes; rotate pan positions; bake 12 minutes; remove baking sheets to counter; remove rolls to wire cooling rack.

Serve immediately, or cool completely and store in airtight container at room temperature up to 3 days.

Servings: 8 to 12 dinner rolls

Preheat: 425 degrees F

Prep Time: 15 minutes

Baking Time: 24 minutes

Lemon Sugar Daddies

2010-11-09T10:40:00.009-06:00

I developed this recipe after talking with my Dad about GF flour and textures, and it was from this discussion that I dreamed of this recipe, so this one is for you, Dad!
So good, these wonderfully delicious cookies will become the stand-by for every holiday!

1 cup GF oat flour, or millet flour
1 cup brown rice flour, or white rice flour, or garbanzo bean flour
1 cup potato starch, or tapioca starch
1 tablespoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon agar powder
1/2 teaspoon sea salt
1 cup cane sugar, or Maple sugar, or Palm crystals
1 cup light brown sugar, or dark brown sugar
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
3/4 cup palm shortening, or 2/3 cup 100% pure pork lard
1/4 cup water water
1/4 cup cane sugar
6 ounce glass, bottom wet

Place oven racks in first and third positions; preheat oven to 350 degrees F; line two baking sheets with parchment paper; set aside.
In airtight container, combine GF oat flour, brown rice flour, potato starch, xanthan gum, baking soda, baking powder, agar powder, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
In mixing bowl, beat together cane sugar, light brown sugar, lemon zest, lemon juice, palm shortening, and water; beat until fluffy.
Add dry ingredients; beat to make uniform, soft dough.
Using a 1-1/2"-ice cream scoop, make dough into 18 cookies, packing dough firmly into scoop, placing 9 cookies, well-spaced, on each prepared baking sheet.
Wet bottom of glass with water; place glass in cane sugar; press down to flatten a cookie; repeat process for each cookie.
Place sheet in preheated 350 degree F oven; bake 7-1/2 minutes; rotate baking sheets; bake 7-1/2 minutes.

Remove baking sheets to wire rack; cool cookies on sheets 5 minutes; remove cookies to wire rack to cool completely prior to storage.

Store in airtight container at room temperature up to 5 days.

Servings: 18 cookies
Preheat: 350 degrees F
Prep Time: 15 minutes
Baking Time: 10 - 12 minutes

Béarnaise Sauce

2010-11-05T13:02:00.006-05:00

This vegan béarnaise sauce can be served over sausage and English muffins, as a sauce on asparagus, or as an accompaniment to a grilled steak.

1/2 cup water

1/4 cup white-wine vinegar, or champagne vinegar, or coconut vinegar, or apple cider vinegar

1 teaspoon dried tarragon or dill weed, or 2 teaspoons finely chopped fresh tarragon leaves or dill weed

1 pinch fresh ground black pepper

1/2 teaspoon onion powder, or 1 teaspoon onion flakes

1 pinch mustard powder

1 tablespoon potato starch

1/4 cup soy-free vegan buttery spread (Earth Balance®), or butter of choice

In small saucepan, stir together water and white-wine vinegar; place over medium heat; simmer 5 minutes.
Whisk in tarragon, black pepper, onion powder, mustard powder, and potato starch; bring to a simmer; cook until desired thickness is reached, whisking the entire time.
Remove saucepan from heat; whisk in soy-free vegan buttery spread; beat to incorporate.

Serve immediately, or cool completely and refrigerate in glass storage container up to 4 days.

To reheat: heat 2 tablespoons water, stir in cold béarnaise, heat through; serve immediately.

Servings: about 1 cup

Preheat: None

Prep Time: 10 min

Cooking Time: 7 min

Variations

To use oil: omit buttery spread; at end of step 3, whisk in 3 tablespoons pure olive oil.

Crumpets

2010-11-05T12:00:00.002-05:00

Easy and yummy!

Electric skillet with lid
8 metal baking rings, such as English Muffin rings
1/2 cup tapioca starch, or cornstarch
6 tablespoons millet flour, or brown rice flour, or white rice flour, or sorghum flour
6 tablespoons GF oat flour, or quinoa flour, or millet flour, or amaranth flour
1/4 cup potato starch, or arrowroot starch, or tapioca starch
1-1/2 tablespoons Vance's DariFree powder, or powdered milk of choice
1 teaspoon active dry yeast
1 teaspoon xanthan gum
1 teaspoon cane sugar, or light brown sugar, or honey
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2/3 cup water, heated to 115 degrees F
8 teaspoons water (less than 1/4 cup)

Preheat skillet to 300 degrees F.
In airtight container, combine tapioca starch, millet flour, GF oat flour, potato starch, Vance's DariFree powder, active dry yeast, xanthan gum, cane sugar, sea salt, and baking soda; place on lid; shake vigorously; pour into mixing bowl.
Heat water to 115 degrees F; beat into dry ingredients to make uniform batter.
Lightly grease surface of preheated skillet with pure olive oil; place metal rings; add even amounts of batter to center of each ring; add 1 teaspoon water to each ring; place lid on skillet; cook 10 minutes; remove rings; flip crumpets over; place lid on skillet; cook 6 minutes; remove crumpets to wire cooling rack; eat immediately or cool completely prior to storage in airtight container at room temperature up to 2 days.

Servings: 8 crumpets
Preheat: 300 degrees F
Prep: 10 minutes
Cooking time: 16 minutes

Crumpets with strawberry-rhubarb jam and pistashio nut butter.

Truvia - true sugar substitute?

2010-11-05T09:14:00.004-05:00

Recently I have had several people ask my thoughts about the patented alternative sweetener Truvia (tm).

Truvia is a combination of stevia (Rebiana) leaf which is steeped in an acidic water then dried and ground together with erythritol (a sugar alcohol) and "natural flavors" which are not openly disclosed by the manufacturer, Cargill. The reading I have done indicates the natural flavors are excitotoxic (meaning they promote neuron death - brain damage). The stevia part of truvia is just fine - it is the sugar alcohol I have problems with (as is the case for many immune compromised or gut compromised people) - as sugar alcohol ferments in the colon, causing large amounts of water to be drawn into the lower colon, causing diarrhea, bloating, and general discomfort.

The natural flavors are most likely derived from soy or MSG, although the consumer really does not know (and never will) because this part of the "recipe" is patent protected. Personally I would not consume Truvia. It is owned and patented by Cargill and it's true ingredients are unknown. I have tried pure erythritol and have gotten very sick from it (the two times I have used it!).

Cinnamon Coffee Cake

2010-11-02T12:12:00.005-05:00

Coffee, tea, hot cocoa - this delightful confection is the perfect accompaniment!

Parchment paper
8"-square baking pan
Cake
6 tablespoons cane sugar, or light brown sugar, or Maple sugar
1/4 cup potato starch, or arrowroot starch
1/4 cup tapioca starch, or cornstarch
1/4 cup GF oat flour, or brown rice flour, or millet flour
1/4 cup brown rice flour, or quinoa flour, or almond flour
3 tablespoons Vance's DariFree powder, or powdered milk of choice
1 tablespoon baking powder
2 teaspoons egg replacer powder
1 teaspoon xanthan gum
1/2 teaspoon sea salt
4 tablespoons palm shortening
3/4 cup plus 2 tablespoons water
Topping
1/2 cup cane sugar, or light brown sugar, or Maple sugar
1/2 cup GF oat flour, or brown rice flour, or millet flour

1/4 cup potato starch, or arrowroot starch

1/4 cup tapioca starch, or cornstarch

1 teaspoon xanthan gum

1 teaspoon ground cinnamon

4 tablespoons palm shortening

Place baking rack in third position; preheat oven to 350 degrees F; line 8"-square baking pan with parchment paper; set aside.
In bowl of food processor, combine cake ingredients: cane sugar, potato starch, tapioca starch, GF oat flour, brown rice flour, DariFree powder, baking powder, egg replacer powder, xanthan gum, and sea salt; pulse to combine.
Add palm shortening by the tablespoon; pulse to combine into loose, crumbly mixture; turn mix out into mixing bowl; stir in water; pour batter into prepared cake pan.
In bowl of food processor, combine topping ingredients: cane sugar, GF oat flour, potato starch, tapioca starch, xanthan gum, and ground cinnamon; pulse to combine.
Add palm shortening by the tablespoon; pulse to combine into loose dough; scoop topping out, flatten with palms of hands; lay in thin sheets on top of cake batter.
Place pan on third rack of preheated 350 degree F oven; bake 35 minutes; remove pan to wire rack; cool cake in pan 10 minutes; grasp edges of parchment and lift cake from pan to wire rack to cool completely prior to storage in airtight container up to 3 days.

Servings: 8" cake (6 adult servings)

Preheat: 350 degrees F

Prep time: 10 minutes

Baking time: 35 minutes

Variations

To use egg: omit egg replacer powder; reduce water to 3/4 cup; beat 1 large egg in at end of step 3.

To use milk of choice: omit Vance's DariFree powder; replace 3/4 cup water with 3/4 cup milk of choice.

Notes

If you do not have a food processor, use a pastry cutter to cut in palm shortening, or shortening of choice.

YUM!