Side Dishes

Gluten-Free Cinnamon Raisin Yams

Three great flavors blend naturally in this satisfying, healthy side dish. The natural fruitiness of raisins enhances the sweetness of yams and the spiciness of cinnamon. Butter or substitute enhances absorption of the rich beta-carotene and minerals in this dish.

Ingredients
  • 3 medium yams, cleaned, scraped and cut into 1 inch pieces
  • 1/4 teaspoon salt
  • 1/2 cup raisins, plumped in hot water
  • 1/4 cup honey
  • 2 tablespoons butter or substitute
  • 1/2 teaspoon ground cinnamon

 

Equipment

Medium size pot.

Process

In a medium size pot, bring a cup of water to boil.  Add cut yams, salt and honey to the pot.  Lower heat, cover and simmer the yams for 15 minutes or until tender. 

Meanwhile, add raisins to a cup of very hot water to plump and set aside.

When yams are soft, add cinnamon and butter or oil then mash or beat with electric mixer until smooth.  Adjust consistency with water, milk or milk substitute.  Fold in plumped raisins.  Goes well with chicken, turkey, pork and ham.  Serves 4.

Gluten-Free Pickled Red Beets

Pickled red beets are really easy to fix, complement most other dishes, and are a quick and tasty way to get your probiotics. Unpasteurized apple cider or rice vinegar delivers lots of friendly microbes to keep our tummies in top shape and our immune systems tuned up to fight the bad bugs. Besides eating the beets, we like to sip the lovely clear juice to the last drop. Try it!

Ingredients
  • 1 can plain sliced red beets
  • 1 tablespoon unpasteurized apple cider or rice vinegar
  • 1 tablespoon honey

 

Equipment

Serving bowl.

Process

Mix the vinegar and honey in the serving dish then add the beets and juice.  Stir to combine.

Gluten-Free Pennsylvania Dutch Cabbage Slaw

Here is how my great grandmother made fresh cabbage slaw. With a dozen children on the farm, she was a busy lady keeping them healthy and well fed. This side uses the highly nourishing cabbage plant – scientifically proven to be good for the gut. Plus, here’s a great way to use unpasteurized apple cider or rice vinegar…valuable probiotic foods that restore friendly microbes.

Ingredients
  • 2 cups shredded fresh cabbage
  • 2 tablespoons fructose or honey 
  • 2 tablespoon unpasteurized apple cider vinegar or rice vinegar
  • 2 tablespoons water
  • Black pepper and a sprinkle of salt to taste
Equipment

Serving bowl.

Process

Mix all ingredients in a serving bowl. That’s it. Goes great with

sandwiches, burgers and most everything. Makes 2 cups.

Gluten-Free Tex-Mex Squash

Surprise the family with this colorful side loaded with taste, texture, and nutrition. Or make it for a healthy lunch, with or without, low-fat sour cream or substitute.

Ingredients
  • 2 cups yellow (summer) squash, cubed
  • 1/3 cup water
  • sprinkle of salt and pepper
  • 1 teaspoon cilantro, chopped
  • 1 cup cooked rice (leftover)
  • 1/2 cup (or more to taste) gluten-free refried beans
Equipment

Medium pot with lid.

Process
  1. Wash and chop the squash into 1/2 inch cubes. 
  2. Pour water into the pot and bring to boil. 
  3. Add the chopped squash, salt and pepper.
  4. Turn down heat to low medium and cook for 5 minutes.
  5. Stir in the cooked rice, cilantro, and refried beans.
  6. Cook 2 more minutes to heat through.

Gluten-Free Ham and Potato Salad

This old recipe is rich in flavor and appeal. It goes well with any main meat dish, salad, or sandwich.

Ingredients
  • 2 cups white potatoes such as red bliss, yukon gold, or russet
  • 1/2 cup celery, chopped
  • 1/4 cup parsley, chopped
  • 1 cup cooked Canadian bacon, sugar-free, or 4 strips of sugar-free bacon, cooked and crumbled
  • 1/2 cup gluten-free mayonnaise
  • 2 T unpasteurized apple cider vinegar
  • 1/4 tsp. salt and 1/2 tsp. black pepper
  • 1/2 tsp. celery seeds

 

Equipment

A large mixing bowl.

Process
  1. Cooked Canadian bacon does not need preparation, just cut it into small cubes. Bacon needs to be fried and crumbled with a T of the fat for flavor.
  2. Cook the potatoes in salted water until tender but not falling apart. Drain, cover the pot and keep warm.
  3. Meanwhile, wash and chop the celery and parsley.  Add to pot with the potatoes. Add the vinegar, mayonnaise, salt, pepper, and celery seed. Stir in the bacon, blending all ingredients without mashing the potatoes. Serve warm in a large bowl.