- January 1st, 2013UnfeaturedWeekly Recipe:NonWeeklyServes 8
1/2 cup almond aioli [or curried almond aioli]
1/2 cup almonds, natural, ground fine
1 teaspoon Old Bay seasoning
1 teaspoon flaxseed, ground fine
1 tablespoon Dijon mustard
3 tablespoons parsley, rough chop
1/3 cup almond meal
1 pound crab, jumbo lump
32 lemon wedges
canola oil, as needed
parsley, finely minced, to garnish
2 cloves roasted garlic
4 tablespoons almond butter, roasted
1 tablespoon kosher salt
1/8 cup fresh lemon juice
1/8 cup champagne vinegar
3 cups almond oil
1/4 cup cold water
Almond Curried Aioli
16 ounces almond aioli
1/2 cup scallions, washed and sliced thin
1/4 cup Greek yogurt, plain
1 tablespoon Madras curry powder
1 tablespoon freshly squeezed lemon juice
Combine almond aioli, ground almonds, Old Bay seasoning, egg, ground flaxseed, Dijon mustard, and parsley in a medium-sized bowl and mix together until well blended. Gently fold in sliced almonds and jumbo lump crab meat. Form mixture into 16, 1 1/2 ounce cakes and sear in a sauté pan over medium high heat with canola oil for three minutes, 1 1/2 minutes per side. Finish in 375 degree oven for two minutes. Serve immediately with two on a plate garnished with two lemon wedges and a sprinkling of fresh parsley.
For almond aioli, add the first six ingredients to the bowl of a food processor. Purée until smooth. While puréeing, slowly add almond oil, alternating with water to achieve desired consistency. Store in an airtight container in the refrigerator.
For almond curried aioli, combine all ingredients and stir to incorporate evenly in a clean stainless bowl. Store in an airtight container and refrigerate.
Recipe courtesy of the Almond Board of California.
- January 1st, 2013UnfeaturedWeekly Recipe:NonWeekly
2 ripe bananas
1 heaping tablespoon of almond butter
Mash the bananas, add the egg, and mix well. Warm butter in a pan and pour batter into small cakes. Brown on each side and serve warm. Recipe courtesy of marksdailyapple.com.
- January 1st, 2013FeaturedWeekly Recipe:NonWeekly
1 tablespoon extra-virgin olive oil
1 cup thinly sliced carrot
1 small onion, thinly sliced
1 gala apple, peeled, thinly sliced
2/3 cup thinly sliced celery
5 cups butternut squash (halved, scoop seeds, and cubed)
3 1/2 cups of organic low-sodium vegetable broth
1 bay leaf
1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
1 cup light coconut milk
1 teaspoon apple cider vinegar
1/4 cup hulled pumpkin seeds
Use a large pot and add oil, carrot, onion, apple, and celery. Cook gently until tender, reducing heat as needed to prevent browning (12 to15 minutes). Add squash, broth, bay leaf, salt, and pepper. Cover and simmer for 30 minutes until squash is fork tender. Add milk and vinegar and simmer an additional five minutes.
Remove soup from heat and discard bay leaf. Ladle half of the soup into the blender, cover, and gradually turn up to high speed for 30 seconds or until smooth. Add more broth from the pot if mixture is too thick. Pour soup into another container and purée remaining soup. Combine both soups in the pot and reheat. Pour into serving bowls and garnish with hulled pumpkin seeds.
- October 31st, 2012UnfeaturedWeekly Recipe:NonWeekly
1 1/4 cup Mina’s Purely Divine All-Purpose Mix
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1/2 cup margarine (stick, not whipped)
1 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
2 tablespoons coconut, almond, or soy milk
Preheat oven to 350 degrees. In mixer bowl, use paddle to combine margarine and sugar. Add additional ingredients and mix for two minutes until dough ball forms. Roll out dough and cut in shapes. Bake on parchment paper for 15 minutes. Cool and decorate. Recipe courtesy of MinaGF.com
- September 30th, 2012UnfeaturedWeekly Recipe:NonWeekly
3/4 cup Bella Gluten-Free All Purpose Baking Mix
1/8 teaspoon salt
1 1/3 cups granulated sugar
1/2 cup cocoa powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon gluten-free vanilla
1/3 cup gluten-free/dairy-free chocolate chips or 1 wafer of Mexican chocolate, chopped
3 large eggs (room temperature) or egg replacement equivalent
8 tablespoons unsalted butter or butter alternative
1/4 cup vegetable oil
1/2 teaspoon ground chili powder
Preheat oven to 350 degrees Fahrenheit and line a 9x9 pan with parchment paper. In medium bowl, whisk together dry ingredients. Add eggs, one at a time, and blend with a whisk or hand mixer. In a small saucepan, melt butter and add dried chili powder or whole dried chili peppers. Simmer three to five minutes. If using whole chili, remove them from butter after desired heat is reached, about three to five minutes. Mix oil and chili butter into brownie mixture just until incorporated. Batter will be thick and fudge-like. Spread evenly into prepared pan. Smooth top of brownie mixture with spatula or knife. Bake for 24-28 minutes, until center is set. Cool before slicing. Recipe provided by Bella Gluten-Free, for additional information visit www.bellaglutenfree.com
- May 31st, 2012
>> The Dairy-Free & Gluten-Free Kitchen (Ten Speed Press, 2012) by Denise JardineCheck out these new, fascinating reads.
- April 30th, 2012
More than ever, people in the United States stumble through aisles at the grocery store, lined with gluten-free products. From cake mixes to pasta sauces, gluten seems to be the new buzzword. According to the Nielsen Company, sales of gluten-free products have been rising steadily. Is it really just a fad or is there more to the hype than the media is letting on?The "fad" that isn't going away.By Amy Vergin
- March 31st, 2012
Among all the health-food buzzwords out there, gluten-free really stands out, backed by a noticeable increase in everything from gluten-free restaurant menu items to gluten-free foods and cookbooks. While some people ditch gluten-containing foods to help them lose weight, others make the switch because health reasons force them to.Gluten-free products to satisfy your sweet tooth.
- March 1st, 2012
Stomach pains, digestive problems, and headaches are just a few symptoms of what most people would characterize as gluten intolerance. But, did you know that your skin, or even your hair, could be trying to tell you something about a possible food allergy, as well?You may be surprised that gluten can find its way into your body through your cosmetics.by Cara Lucas
- October 1st, 2011
Whether you’re new to the gluten-free lifestyle or are a seasoned veteran who enjoys wheat-, rye-, and barley-free fare, finding quick and easy gluten-free options can be a challenge.Off-the-shelf options simplify the gluten-free lifestyle.