Hi just came across this great document which gives a lot of information about testing for celiac and following a gluten free diet. It is worth checking out if you’re feeling overwhelmed by the process of getting started, or just looking for more tips.
While getting all these recipes organized to launch this new website I’ve been rediscovering old favourites that I haven’t made in a long time.
Tonight for dinner we had Kale and Chick Pea Salad and it was lovely! I had forgotten how delicious and fresh this salad tastes.
1 bunch Kale
1 can (19 oz.) chick peas, drained and rinsed
2 green onions, chopped
¼ cup almond oil/ walnut oil/sunflower oil
3 Tbsp. lemon juice
¼ tsp. dried thyme
½ tsp. dry mustard
1 clove garlic, finely chopped
½ tsp. salt
¼ tsp. pepper
Place a large pot of water on to boil. Cut the stem from the kale. Wash and remove the seam or stalk. Cut the kale into bite-size pieces. Stir the kale into boiling water. Stir kale and drain immediately as kale turns bright green. Spread the kale on a cookie sheet to cool. In a large bowl, combine the kale, chickpeas and green onions. Whisk together the vegetable oil, lemon, thyme, mustard, garlic, salt and pepper. Pour the dressing over the salad and toss gently to mix. Serve at room temperature.
Another favourite that I rediscovered this week was Almond Muffins. These muffins are grain free, sweetened with honey and can be modified depending on the ingredients you have on hand. This batch I made by adding 3 grated apples, a couple handfuls of raisins and some cinnamon. So delicious!
3 cups ground almonds or combination of nuts
1 tsp. baking soda
½ tsp. salt
¼ cup melted butter
¼ – 1/2 cup honey
Mix wet ingredients in one bowl. Add to ground almonds, baking soda and salt. Mix to combine.
Pour into muffin cups to almost full.
Bake at 350º F for 20 to 25 minutes
The above recipe makes a basic muffin. For variations you can add raisins, blueberries, grated apple, grated carrots and/or chopped nuts or seeds. Depending on your choice of additions you may add appropriate spices such as cinnamon, nutmeg, cloves and ginger.
I’d like to thank everyone who has been coming to take a look at my blog and my recipes. The site is still in progress and I’ll be adding many, many more recipes in the next week of two. Keep checking back in!
Recipe for the world’s best gluten free crispbread
I used to dislike beets, then I liked beets ok and this salad makes me LOVE beets! This is a favourite recipe in our house, healthy and yummy.
Roasted Beet, Goat Cheese and Walnut Salad
Juice of 1 lemon
1 package of soft goat cheese
1/2 cup – 1 cup walnut halves
Wash beets and cut off the ends. Rub the beets in olive oil, lay in a single layer on a cookie sheet lines with foil or parchment paper. Roast beets at 400 degrees for about 1 hour. When you can put a fork fairly easily into the beet, take them out and submerge into ice water for 10 seconds (this makes them easier to peel). Peel the beets, slice the beets and then squeeze the juice of 1 lemon on the beets, add some salt and pepper. Set aside.
In a dry frying pan, add the walnut halves and toast until you can smell the walnuts.
If using greens, get the greens washed and spun dry (this salad is good even without the greens). Add the beets to the greens, add the walnuts, crumble the goat cheese and toss lightly. Delicious and healthy!
Welcome to my new wordpress blog. Soon I will add many recipes for you to enjoy!