Did you know that you can make hummus with sunflower seeds? I didn’t either until I learned about it from my friend Dallas. Dallas is one of my most inspiring friends when it comes to healthy eating. She is a vegetarian, and although she isn’t gluten-free, much of her diet is naturally gluten-free, because she sticks to whole foods. Dallas also hosts our Raw Foods Potlucks each month. If you haven’t checked out this post on past Raw Foods Potlucks, take a look back.
But back to hummus. I love hummus. I make a big batch of it almost every weekend, and I pack it in my lunchbox throughout the week for an afternoon snack. One scoop of hummus covered with an assortment of veggies is a quick, easy, healthy (more…)
Instead of opening a jar of olive tapenade or a dip from the refrigerated section of the market, consider making your own. If you keep some key ingredients on hand and have a small food processor or blender, you are in business!
The olive tapenade is so easy and so much better when made fresh. The beauty of it is that you can make a small amount if you are just having a few friends or more for a party. It can be used on top of chicken or even in a sandwich. And when you make it yourself, you can control the salt, garlic and rosemary (or even omit one of these).
The white bean spread is a great starter and really healthy. This recipe calls for (more…)
Bruschetta is a fantastic appetizer and or snack. But for those who can not have gluten, a wonderful healthy substitution is to use a cucumber as the base! Here is my video to show you how to make a delicious cucumber-based bruschetta.
If you think being on a gluten free diet means never eating some of your favorite foods, think again. There has been an explosion of gluten free products over the past few years so become familiar with the brands that work for you. Bionaturae has many options for pasta like elbows, spaghetti and penne rigate.
Here are important tips to cooking good gluten free pasta:
Make sure there is plenty of water when boiling.
Add salt to the boiling water.
Start testing the pasta 1 minute before the recommended time. If it’s not done, test in 1 minute intervals.
Don’t over mix or over cook gluten free pasta; it will fall apart.
The key to a satisfying macaroni and cheese is learning to make a good cheese sauce. By making a few adjustments from a traditional recipe, you’ll soon be in business. (more…)
Pressed for time? Make this festive, flavorful side dish using leftover rice in just 6 minutes. Goes great with most any entree, including egg, fish, chicken, pork, ham and beef.
Ingredients
2 cups cooked rice
1 cup mixed frozen vegetables (corn, carrots, peas, beans) (more…)
When you need a quick, delicious dinner, try this recipe. Provides ample protein together with potassium, copper, iron, magnesium and zinc.
Ingredients
8 chicken tenders, lightly pounded
3 tablespoons olive oil (not light olive oil)
½ cup carrots, chopped
½ cup celery, chopped
¼ cup onions, chopped (optional)
2 cloves garlic, minced (optional)
1 tsp fresh ginger root, minced
1 tablespoon vinegar (apple cider or rice) mixed in ½ cup water
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch or rice starch mixed in
1 cup water
Equipment
Large skillet.
Process
Add oil to a large skillet set on medium heat. When oil is heated, stir in carrots, celery, onions and garlic. Saute vegetables 2 minutes then push to the sides and add chicken tenders. Saute tenders on one side about 2 minutes until golden, then stir vegetables to evenly cook. Turn tenders over, and saute other side about 2 minutes.
Mix ginger into vinegar and water mixture and add to pan. Stir meat and vegetables then cook 5 minutes to blend flavors and tenderize meat. Stir in cornstarch and water mixture to thicken, about 2 minutes more. Serve over cooked pasta or rice.
A salad or green vegetable such as green beans, broccoli, escarole, turnip greens, or kale makes a good side dish. Serves 4.
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