Tag Archives: gluten-free

Mango Summer Salad

13 May

summer salad

Ingredients: (salad) romaine lettuce, baby spinach, red onion, radish, champagne mango, avocado, cherry tomatoes, gorgonzola cheese, (dressing) olive oil, balsamic vinegar, cherry rhubarb jam, salt, pepper, garlic, and basil leaves.

It isn’t precisely summer, yet, but it’s close enough!

Combine 2 romaine hearts and a small bag of baby spinach in a large bowl. Chop 1 mango, 1 avocado and a few cherry tomatoes. Thinly slice 3 radishes and  a little red onion. Add to salad with 1/2 cup of gorgonzola and toss.

For dressing, blend 1/3 cup olive oil, 1/4 cup balsamic vinegar, a spoonful of jam, 1 clove of garlic, 2 basil leaves, salt, and pepper in a blender till smooth. Pour over salad, toss, and serve.

Experiment: Try arugula instead of spinach. Try pear or grapes instead of mango. If you don’t have fresh fruit, try craisins, dried cherries, or dried apricots. Sprinkle with sunflower or pumpkin seeds. For more salad dressings, see Ranch Dressing Et Al.


Corn Cakes

25 Feb

corn cakes

Ingredients: ground rolled oats, ground yellow cornmeal, baking powder, salt, banana, coconut oil, organic milled flaxseed, water, almond milk, agave nectar, and vanilla extract.

In a large bowl, whisk together 1 1/4 cups fine ground rolled oats, 2 cups fine ground yellow corn meal, 3 TSP baking powder, and 1/2 TSP salt. Set aside. In a small bowl, combine 1 TBSP organic milled flaxseed with 3 TBSP water. This is used as an egg substitute. Blend together with 1/2 a ripe banana, 1/3 cup coconut oil, 2 cups almond milk, 3 TBSP agave nectar, and 1 TSP vanilla. Combine the wet mixture with the dries and let it sit for at least 5 minutes before giving a final stir.  Grill by 1/3 cupfuls and enjoy!

Experiment:  Perhaps you could use something other than ground oats, like brown rice or coconut flour.  Substitute almond milk for another dairy or non dairy option.  Add a few tablespoons of fresh corn to the mix for texture.  Try making a savory version by omitting the agave and adding scallions, chives, cayenne pepper, garlic, and onion powder, or other herbs and spices of your choice!

Banana Bread Pudding (Gluten-Free & Sugar-Free)

13 Sep

Ingredients: Ground pressed raw almond pulp (leftover from when you made Almond Milk), bananas, applesauce, butter, honey, oats, walnuts, eggs, coconut milk, vanilla, dates, salt, baking soda, baking powder, and cinnamon.

Heat your oven to 375 degrees.

In a food processor, puree one frozen banana and one fresh banana, ¾ cup unsweetened applesauce, two eggs, one can coconut milk, one teaspoon vanilla, half cup honey, and half cup softened butter. Pour this mixture into a large mixing bowl.

Then, again using the food processor, chop twelve dried dates and ⅔ cup walnuts. Pour this into another mixing bowl and stir in two pinches of salt, one teaspoon ground cinnamon, one teaspoon baking soda, half teaspoon baking powder, and three cups raw pressed almond pulp until well combined.

Next, combine the liquid mixture with the dry mixture into one bowl and stir until it is smooth. It should look similar to cake batter.

Lastly, pour it into a greased nine by thirteen cake pan and bake on the middle rack in your oven for 35 minutes on 375 degrees and then another twenty minutes, turning the oven down to 325 degrees. Let it cool completely before cutting into it and dishing up.

This dessert makes the kitchen smell heavenly! It’s delicious served at room temperature or slightly warm. You can put ice cream on top or a dollop of yogurt. Store it in your refrigerator and then try a piece cold. It’s good that way too!

Experiment: Try adding raisins, carob chips, or chocolate chips.