If you have not had the opportunity to taste kidneys, you can experience their delicate texture and rich flavor with this easy recipe. Here are the huge health benefits for 100 grams of lamb kidney having only 137 calories:24 grams protein, 218 ug selenium, 12 mg iron, 4 mg zinc, 290 mg phosphorus, 178 mg potassium, vitamin B2 (riboflavin), 6 mg vitamin B3 (niacin), 81 mg vitamin B12, 455 units vitamin A.

Ingredients

• 1 lamb or veal kidney for each person
• 1 tablespoon butter or bacon fat or olive oil
• ¼ cup onion, sliced or chopped
• lemon wedge

Equipment

Skillet.

Process

Remove outer membranes. Slice each kidney in half lengthwise.  Use kitchen scissors to remove white channels and fat.  Rinse thoroughly, soak in a large pot of cold water 10 minutes, then rinse again. Dry on paper towels.

Saute kidney halves in fat 10 to 15 minutes, turning several times.  Sprinkle with lemon.  Serve on gluten-free toast topped with onion, or serve with a pasta, and Romaine Salad with Fresh Pears.

How soon can you eat this delectable treat? As soon as you can blenderize four ultra nutritious ingredients! Naturally sweet berries and their seeds provide excellent fiber with a variety of  vitamins, minerals and anti-oxidants.  Creamy rich coconut milk fights bacteria and viruses while boosting good cholesterol and decreasing bad cholesterol.  

Ingredients

• 1 cup frozen mixed berries (blueberries, raspberries,blackberries)
• 1/4 cup black raspberry spreadable fruit
• 1/2 teaspoon fresh lemon juice
• ¼ cup canned gluten-free coconut milk without preservatives

Equipment

Blender or food processor.

Process

Whip all ingredients in a blender or food processor — that’s it!  Spoon the slush into 2 dessert dishes. If you like it more like sorbet, just put the dishes in the freezer until firm but not hard, about fifteen minutes.

Serves 2

Egg Fried Rice

Fried rice is a great way to save time in the kitchen. This easy recipe uses nutritious eggs and leftover rice for a delicious meal or side dish. You can add whatever meat and vegetables you have on hand.

Ingredients

• 2 large eggs
• 1 teaspoon gluten-free soy sauce
• ½ teaspoon salt
• 3 tablespoons peanut or canola oil
• ¼ cup (optional) bacon or cooked meat, shrimp, fish chicken, or fried tofu, chopped
• ¼ cup chopped scallions
• ¼ cup thinly sliced vegetables such as carrots, mushrooms, zucchini, green peas or sweet corn
• 3 ½ cups cooked long grain rice (cold or cooled to room temperature)

Equipment

Read More »

Try this tasty, nutritious, easy-to-make appetizer. Or add flavored tofu pieces to a bowl of salad greens tossed with a vinaigrette dressing for a light lunch idea. Tofu is rich in potassium, calcium and protein.

Ingredients

• 1 package of firm tofu cut into ¼ inch slices
• 1 tablespoon fresh oil
• 1 clove garlic, minced
• 1 fresh scallion (green onion, thinly sliced
• 2 tablespoons wheat-free gluten-free soy sauce
• Black pepper to shake

Equipment

Skillet.

Process

Add oil to large skillet set on medium heat.  When oil is heated, arrange tofu slices evenly in skillet.  Sprinkle tofu with 1 tablespoon of the soy sauce and shake black pepper.  Cook 4 minutes.  Turn and sprinkle tofu with the remaining soy sauce and shake black pepper.  Add scallions and garlic. Cook 4 minutes, or until golden.  Serve hot.  Makes 4 portions.

Pressed cookies are fun to make and a delight to eat. Try this version to create your own wonderful tradition. If making dairy-free, you will need to adjust for liquid differences of butter substitutes. Use this guide: if you choose a soft butter substitute, use a medium egg. If you use a solid margarine, use a large egg. Do not use X-large eggs in any case. Remember not to shake down or pack the flour in a measuring cup, rather use a measured scoop and scrape the top with a flat blade to level.

Ingredients

• 2 cups fine white rice flour
• 2 tablespoon tapioca starch or cornstarch
• 1 cup butter or substitute (not the light kind that contains water)
• 1 cup fructose or sugar
• ½ teaspoon gluten-free almond extract
• ½ teaspoon gluten-free real vanilla extract
• ¼ teaspoon salt
• 1 egg

Equipment

Cookie sheets. Shiny baking sheets work best. Dark sheets need a lower temperature of 350 degrees to avoid browning bottoms.

Process

Preheat oven to 375 degrees F.

Combine dry ingredients in mixing bowl and whisk together with wire whip. Cream butter and fructose. Blend in egg and extracts. Stir dry ingredients into the creamed mixture with a large wooden spoon. Blend well but do not beat. Dough should be soft. Chill dough 10 minutes.

Add a quarter cup of dough to the cookie press to check dough consistency. If dough is too sticky, add a tablespoon of rice flour at a time to correct. If desired, tint dough with food coloring. Press dough into desired shapes on an ungreased cookie sheet. Decorate!

Bake 8 to 10 minutes depending on oven variance. Cookies are baked when surface appears dry. Allow to cool a few minutes, then remove cookies to wire rack. Makes about 6 dozen depending on shapes.

These delicious, easy-to-make (gluten-free, cane sugar-free, dairy-free) cookies were a sensation when they were first introduced as — peanut butter kisses. They remain a standby today. Instead of topping the dough with a milk chocolate candy, this recipe incorporates unsweetened chocolate into the dough and uses fructose for those of us who do not eat sugar. Both eggs and peanuts are nutritionally dense, providing an excellent source of high quality protein. Chocolate ups the mineral and antioxidant value.

Ingredients

• 1 cup gluten-free peanut butter
• ¾ cup fructose
• ½ teaspoon baking powder
• 1 teaspoon gluten-free real vanilla extract
• 1 egg
• 1 oz. shaved unsweetened chocolate

Equipment

Cookie sheets. Shiny baking sheets work best. Dark sheets need a lower temperature of 350 degrees to avoid browning bottoms.

Process

Preheat oven to 375 degrees F.

Cream peanut butter, baking powder and fructose. Beat in egg and extracts. Dough should be firm.

Form into 1 inch balls then make desired shapes directly onto ungreased baking sheets.

• Press with a fork to make flat shapes.
• Roll into logs.
• Form bells or other shapes with your fingers.
• Make an indent with your fingertip, then fill with a fourth teaspoon of a fruit spread or a chocolate drop.

Bake 8 minutes depending on oven variance. Be careful not to brown. Allow to cool a few minutes, then remove cookies to wire rack. Makes about 3 dozen depending on shapes.

These scrumptious cookies are rich in calcium and protein. They are delicate and tasty, yet easy to make.

Ingredients

• 11/2 cups fine white rice flour
• ½ cup tapioca starch
• ½ teaspoon xanthan gum
• ½ teaspoon salt
• ½ cup fructose or sugar
• 1 cup butter (2 sticks) or gluten-free margarine (not the light kind that contains water)
• ½ cup sour cream
• 1 egg, lightly beaten
• ½ cup walnuts, chopped
• ½ cup fruit jam (not jelly) such as raspberry, strawberry, apricot, pineapple

Equipment

Cookie sheets.

Process

Mix flours, salt, xanthan gum, and fructose in a medium bowl.  Using a pastry blender, cut butter into the flour mixture until it looks like coarse crumbs.  Mix in the beaten egg and sour cream to combine. Form into a disc shape, then wrap in plastic wrap.  Refrigerate a half hour to chill dough for easy handling.

To make cookies, form teaspoonsful of dough into balls, spacing about an inch apart on lightly greased baking sheets.  Using your thumb, make a deep indentation without going through bottom of cookie.  Fill indents with ½ teaspoon jam, then sprinkle tops with walnuts.  Bake about 15 minutes, or until golden.  Cool on wire rack.