This versatile salad makes a handsome first course and easily partners with soup, salad or sandwich. Magnesium/ selenium/ zinc laden Brazil nuts and pears naturally tone the bowel. Romaine lettuce is a digestion restorative, providing folic acid, vitamin K, potassium and calcium while carrots add beta carotene, a precursor of vitamin A. (more…)
Zabaglione is a rich Italian pudding that is delicious by itself or over fresh fruit. It can be used as a filling for cakes, pastries and crepes. Made with egg yolks, it is surprising to watch the mixture thicken just like whipped egg whites do when beaten.
3 egg yolks (from large eggs)
1/3 cup fructose
1/3 cup Marsala wine, or if you’re allergic to sulphites, use sake (made from rice) (more…)
They have a pleasing aroma, brown color, and a hearty bite. Buckwheat is famously healthy, strengthening blood vessels and supplying essential vitamins and minerals. Note: buckwheat is not a grain or a member of the wheat family. Rather, it is the seed of a vegetable and belonging to the rhubarb family. Early settlers named these nourishing, native seeds ‘buckwheat’ because they could be used like wheat when ground into flour. (more…)
For those that are new to the gluten-free diet, the wide array of new flours can be overwhelming. Sorghum flour is a flour that is frequently used in gluten-free baking.
Sorghum is one of the oldest known grains. It is America’s third-leading cereal crop and a major food source in Africa and India. The grain is native to tropical Africa and has been available in the United States since World War I. (more…)
Another very creative recipe from Shirley over at Gluten Free Easily just in time for the warm summer weather and one that will satisfy your sweet tooth. What this Examiner likes most about this recipe is that it can be modified to be dairy free. This Examiner is trying desperately to stay away from dairy-based ice cream this summer and now there is the perfect excuse to start experimenting in the kitchen.
Creme Brulee Ice Cream
just under 2 ¼ cups full-fat coconut milk, chilled (more…)
I am always on the lookout for delicious ways to combine fresh summer vegetables, from the garden, into a tasty meal. This recipe is taken from Rachael Ray’s Everyday magazine, with changes made to make it gluten-free. It is quick, easy and delicious and takes about the time it takes to boil the water and cook the pasta. (more…)
When this Examiner saw a recipe for Cucumber Chickpea Bruschetta last week it was very intriguing. We were celebrating the 4th with friends and I wanted to make something special as an appetizer.
Bruschetta made with cucumber as the based seemed easy and since there is no gluten-free bread needed it is pretty cheap to prepare. Then a friend gave me two cucumbers from her garden and we had local salsa fresh from the farmer’s market in the refrigerator, so the plan came together. This bruschetta is incredibly easy to make, customizable, refreshing and layered with flavor and texture. (more…)
The Fourth of July is almost here and it is time for festive desserts. When this Examiner saw that the recipe for Summer Berry Trifle on FamilyFun.com was easily converted to gluten free, it just had to be shared. Schar makes a great gluten-free ladyfinger that can be purchased locally at Return to Eden.
Summer Berry Triffle. Courtesy: Familyfun.com
If you would rather eat cake, then Jen Cafferty has a great recipe for a gluten-free flag cake. New Harvest Naturals makes mini pound cakes that can easily be decorated with whipped cream and fresh berries to create individual flag cakes. You can purchase New Harvest Naturals products locally at Return to Eden.
Regardless of what you choose to make, get creative and really wow your family and friends. It doesn’t take much effort to produce a scrumptious gluten-free dessert that is a real crowd pleaser. (more…)