Gluten-Free Sweet Potato-Apple Mash

Old Proverb:"An apple a day keeps the doctor away".

Apples contain high levels of flavonoid quercetin,which has anti-cancer and anti-inflammatory action.They are also a valuable source of pectin, a soluble fiber that can help lower "bad" cholesterol and help prevent colon cancer.Research has found that adults who eat apples have smaller waistlines,less abdominal fat and lower blood pressure than those who don't-apples may also prevent asthma in children.They are virtually fat-free.

Fresh apples are at their peek for picking..why not put a twist on a potato mash?
Sweet potatoes slow cooked with apples and spices in the crock pot makes for a healthy vegetarian and vegan side dish perfect for Thanksgiving or any day. If your oven is full, make your sweet potatoes in the crock pot instead.

Ingredients:

•4-5 sweet potatoes, sliced or chopped
•2 organic apples,chopped
•1/4 cup maple syrup
•2 tbsp Sucanat (organic brown sugar)
•2 tbsp organic butter, melted
•1/4 tsp cinnamon
•1/4 tsp nutmeg
•sea salt and pepper to taste

Preparation:

1.Place apples and sweet potatoes in a crock pot or slow cooker.
2.Sprinkle remaining ingredients on top of the potatoes and apples.
3.Cook on low for 4 to 5 hours.
4.Add more salt and pepper to taste.

These easy sweet potatoes are wheat-free and gluten-free.

Go ahead and enjoy this great side-dish...it will quickly become a family favorite.

Sylvie Thibert

Hit The Spot Gluten-Free Chicken Soup

What better comfort food to hit the spot on a cool autumn day than chicken soup.My mom always made me some chicken soup when I was feeling under the weather when I was a kid and I truly feel that just knowing it was made with love it instantly made me feel better.

Ingredients

Extra virgin olive oil, as needed
3-4 chicken breasts (free-range organic, if possible), rinsed, patted dry
8 cloves fresh garlic, chopped
Sea salt and freshly ground pepper, to taste
2 heaping cups thinly shredded cabbage
1 green,red,yellow,orange bell pepper, cored, seeded, cut up
1 yellow summer squash, cut up
2 zucchini squash, cut up
6 to 8 small Russet potatoes, cut up
1 teaspoon fresh sage
1 teaspoon each of: dried basil, oregano and parsley
Hot red pepper flakes, shake to taste
1 large organic tomato (diced)
2 or more cups organic chicken broth, as needed

Directions

1.Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.
2.In a large bowl, combine the shredded cabbage, bell peppers, yellow and zucchini squashes, potatoes and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.
3.Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
4.Cover and cook on high for 5 to 6 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon.
5.Taste test for seasoning adjustments.

Makes four hearty servings to soothe you- body and soul. This recipe is gluten-free, soy-free, dairy-free, corn-free

Feel free to make this soup your own.Use your own originality,your own style and I'm sure that everyone will love it!!

Enjoy!!

Sylvie Thibert

Gluten-Free Chicken Lasagna

This basic recipe can be tailored to your taste. Use your favorite veggies and herbs. We use brown rice lasagna noodles (that can be purchased in any organic section of a local grocery store). These make a surprisingly light lasagna [brown rice noodles are much less heavy than wheat based noodles].

Ingredients

2-3 tablespoons extra virgin olive oil
1 each: red, green,orange, yellow bell pepper (cored, diced or sliced thin)
6-8 cloves garlic, minced
1 red onion, diced
2 cups frozen chopped spinach, thawed
2 cups chopped Portobello mushrooms
4 tablespoons balsamic vinegar
A pinch or two of dried or fresh herbs - basil, thyme, oregano, mint
Pinches of nutmeg
Sea salt and ground pepper, to taste
1/2 cup gluten-free chicken broth
3 chicken breasts, cooked [I simmered mine ahead of time in chicken broth with several whole cloves of garlic, peeled]
3 1/2 - 4 cups homemade marinara sauce or a good organic brand.(preferable in a glass jar)
1 box brown rice lasagna noodles (I use the kind that cooks in the oven)
shredded mozzarella cheese and freshly grated parmesan cheese to cover the top layer of the lasagna.

Directions

*Preheat your oven to 350 degrees F.
*You will need a 11 x 13-inch lasagna-style baking dish.

1.In a large skillet, heat the olive oil over medium heat and add the peppers, spinach, garlic, onion and mushrooms; stir for a minute or two.
2.Lower the heat and add the balsamic vinegar and herbs; season with nutmeg, sea salt and pepper; stir and cook for five minutes; add the broth.
3.Continue to cook until the liquid is reduced and the veggies are soft, about 10 to 15 minutes. [Your kitchen will smell absolutely divine.]
4.When the veggies are cooked, remove the pan from heat and stir in the cooked chicken pieces. Set aside.
5.Spoon 1/2 cup of the marinara sauce into the bottom of the baking dish. Arrange one third of the lasagna noodles in the bottom.
6.Cover evenly with the veggie-chicken mixture, pressing down with a spatula to make a dense, compact layer. Spoon a little sauce over the layer.(repeat this step 3 times)
7.Top with one third more of the lasagna noodles, and press down.
8.Cover with the remaining sauce, allowing the sauce to seep in and around the sides of the dish.
9.Spread the cheese as a thin layer(just to cover the top, you want to taste all of these great ingredients, not over do it with the cheese..) All in moderation.

*Cover the lasagna loosely with foil. Bake at 350 degrees for 50 minutes to 1 hour, or until the lasagna is hot and bubbling, and the noodles are fork-tender.

*Allow the baked lasagna to sit for a few minutes before cutting and serving (this allows it to settle, and makes it easier to slice and serve).

Makes about six generous servings

This is a great autumn meal...accompanied by a wonderful green salad...very nice..

Enjoy!!!

Sylvie Thibert

Gluten-Free Pumpkin Waffles

My favorite season is just around the corner.Not just because of the cooler sweatshirt weather(that I absolutely love for great family nature trail walks on fallen leaves...) or the nice cool nights.Its also because of all the great tasting pumpkins!!!!

Gluten-Free Pumpkin Waffles

Whisk together your dry ingredients in a mixing bowl:

1 cup certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Add in your wet ingredients:

3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons vanilla extract
2 organic free-range eggs
1 1/2 to 2 cups hemp or almond or rice (as needed- start with less)

Directions

1.Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter.
2.Heat and prepare your waffle iron according to manufacturer's instructions.
Note:make these in a cast iron or stainless steel frying pan with a little bit of olive oil or organic butter.

*Serve with real maple syrup or agave nectar.mmmmm....

Makes 8 to 10 waffles

Imagine having this hearty breakfast before a nice stroll in the autumn leaves...or better yet raking them all up (what a great fall physical activity)...

Enjoy!!!

Sylvie Thibert

Three Gluten-Free Salad Dressings

Lets face it,bottled stuff simply won't do. Too many additives and stabilizers and gums you can't pronounce.Here are three simple dressing recipes that will help to add that special zip to your everyday salads with ingredients that you have in your pantry.

#1Basil Citrus Vinaigrette

Ingredients

4 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons red wine vinegar
1 teaspoon orange zest
2 tablespoons minced fresh basil
1/2 teaspoon organic agave nectar
A pinch of sea salt, to taste
Fresh ground pepper, to taste

Directions

1.Mix all of the ingredients in a glass dish or cup.(I use a fork for this).
*Drizzle over fresh greens.

*This a perfect dressing for a brunch salad.

Toss. Munch. Be happy.

Serves 4.


#2Ginger Dressing

The Asian flavors in this include soy sauce.If you're allergic to soy try substituting molasses.

Ingredients

2 tablespoons sesame oil
1 tablespoon light olive oil
4 tablespoons rice vinegar
2 tablespoons wheat-free soy sauce
1 inch fresh ginger, grated
1 garlic clove, minced
1/2 teaspoon organic agave nectar

Directions

1.Mix all of the ingredients in a glass dish or cup.
*Taste test and adjust seasonings.

*Pour over an Asian-inspired mix of spring greens, matchstick carrots, sliced water chestnuts, mung bean sprouts, sliced mushrooms, red onion and cashews.

Toss. Smile.

Serves 4.


#3Greek Salad Dressing
Greek salad makes an easy weeknight supper. Pair it with a hearty bread like Sweet Potato Cornbread. Add in some hard boiled eggs, sardines or tuna if you like.

Ingredients

4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons golden balsamic vinegar
1 teaspoon lemon zest
1 tablespoon minced fresh oregano
1 tablespoon minced fresh mint
1 clove garlic, minced
1/2 teaspoon organic agave nectar
A pinch of sea salt, to taste
Fresh ground pepper, to taste

Directions

Mix all of the ingredients in a glass dish or cup.
*Taste test and adjust seasonings.

*Drizzle over a Greek salad that includes cucumbers, red onion, kalamata olives,grape tomatoes and feta cheese.

Toss. Devour. Dance. Smash a few plates.(HA!HA!)

Serves 4.

Give it a whirl and wait for reactions...I'm sure that your family and guests will be impressed!!

Enjoy!!

Sylvie Thibert

Two Gluten-Free Quinoa Flakes Dessert Recipes

Recipe#1 Gluten-Free Banana-Quinoa Muffins

Ingredients

1/2 cup Quinoa Flour
1/2 cup Quinoa Flakes
2 Tbsp Honey
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Sea Salt
2 Very Ripe organic Bananas
2 organic Eggs

Directions

1.Preheat oven to 400 degrees.
2.Mix flour and flakes with dry ingredients.
3.In separate bowl mix together bananas, eggs and honey, add to dry ingredients.
4.Pour into greased muffin tins.
5.Bake 20-25 minutes at 400 degrees.

*Note: fill muffin tins 1/2 full.

*Note:Quinoa Flakes
Many people have found quinoa flakes to be a fantastic alternative to dried oats, and use them in place of oatmeal in baking recipes. Oatmeal cookies can easily become quinoa cookies, and some people testify to the more filling nature of this grain.
Even though quinoa is an ancient grain, its use in North American cooking is fairly recent.

#2 Gluten-Free Crispy Quinoa Cookies

Ingredients

1/2 cup Honey
1 cup Quinoa Flour (or Rice Flour)
1/3 cup Sucanat(organic brown sugar)
3/4 cup Quinoa Flakes
1/2 cup organic butter
1 teaspoon Baking Soda
1/2 cup natural nut butter
1/4 teaspoon Sea Salt
1/2 teaspoon Vanilla
1/2 cup chopped nuts (optional)

Directions

1.Heat oven to 350 degrees.
2.Beat honey, brown sugar, butter,nut butter and vanilla in medium bowl until creamy.
3.Combine quinoa flour, quinoa flakes, baking soda and salt in small bowl.
4.Add to mixture and beat until well blended.
5.If desired add nuts. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
6.Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

Yields about 3 dozen cookies.

Enjoy!!

Sylvie Thibert

Two Gluten-Free Quinoa Flour Desserts

Quinoa flour can be made from milled or unmilled grains. Unmilled grains produce a more coarse, nutritious flour, while milled grains are used to make a much smoother flour. In either case, the flour is typically a creamy yellow to ivory color.
Quinoa is gluten-free, so quinoa flour can be safely used in gluten-free baking projects for people with gluten intolerance.
The remarkably high protein content of quinoa grains holds true in quinoa flour, with the protein content averaging around 17%. Quinoa flour is also very high in dietary fiber.
The flavor of quinoa flour is very mild, with a hint of nuttiness. It is often combined with tapioca, potato starch, and sorghum to create a gluten-free baking mix.Quinoa flour may also be used as a thickener in sauces, soups, and other dishes, especially in cases where additional protein might be viewed as beneficial.
Quinoa flour should ideally be stored in the fridge or freezer, rather than at room temperature, and it should not be exposed to heat, bright light, or moisture until it is ready for use.

Recipe#1-Gluten-Free Apple-Nut Bread Recipe

Ingredients

2 1/2 cups quinoa flour
2 teaspoons baking soda
1 1/3 cups applesauce
1/2 teaspoon vanilla
1/2 cup organic butter
1/2 teaspoon sea salt
1/2 cup organic cane sugar
1 teaspoon cinnamon
1/2 cup walnuts, chopped
1 cup raisins
1 baking apple, grated
3 organic eggs

Directions

1.Preheat oven to 350 F.
2.Cream butter and sugar together. Beat in eggs one at a time. Stir in applesauce, grated apple, raisins and vanilla.
3.In separate bowl stir together remaining dry ingredients. Add to wet mixture, stir by hand until well combined.
4.Turn into an oiled 5 x 7 loaf pan. Bake at 350 for 50-60 minutes or until an inserted toothpick comes out clean.
5.Cool 10 minutes before removing from pan.

*Low cholesterol adjustment: omit eggs and replace with 1/3 cup olive oil.

Recipe#2 Gluten-Free Quinoa Hazelnut Muffins

Ingredients
1 cup quinoa flour
1 cup arrowroot or tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup organic hazelnut or almond butter
1 teaspoon almond flavoring
1 cup water
1/3 cup olive oil
1/3 cup agave nectar or honey
1/2 cup chopped frozen cherries (optional)

Directions

1.Mix all dry ingredients in a large bowl.
2.Mix all wet ingredients thoroughly in another bowl.
3.Add wet ingredients to the dry ingredients and stir just until mixed.
4.Drop batter into greased muffin tin.
5.Bake at 350˚ for 15-20 minutes

Makes about 12 muffins.

*Note:Arrowroot flour:
Arrowroot flour is ground from the root of the plant, and is very useful for thickening recipes. It is tasteless, and the fine powder becomes clear when it is cooked.

*Note:Tapioca flour:
Tapioca flour is made from the root of the cassava plant, once ground it takes the form of a light, soft, fine white flour. Tapioca flour adds chewiness to baking and is a good thickener.Tapioca flour is an excellent addition to any wheat free kitchen. It's a fairly resilient flour, so storing at room temperature is no problem.

I hope that you take the time to try these recipes and that your family enjoys them...

Sylvie Thibert