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Apple-Walnut Cobbler Recipe

Apple Walnut Cobbler

Filling:

5 tablespoons maple syrup

1 tablespoon arrowroot powder*

2 teaspoons fresh lemon juice
Dash salt
5 cups apple slices, unpeeled or peeled (about 2 pounds)
1/2 cup walnuts, chopped, toasted, and cooled

Topping:

1/2 cup quinoa flour
2 tablespoons dark whole cane sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
3 tablespoons canola oil
3 tablespoons maple syrup
6 tablespoons coconut milk
1 teaspoon vanilla extract

Position a rack in the middle of the oven and preheat to 350 degrees. Lightly oil a 9-inch deep-dish pie pan or 2-quart baking dish.

To make the filling, mix the maple syrup and arrowroot in a large bowl until well blended. Add the lemon juice and salt. Add the apples and toss until coated.

To make the topping, combine the quinoa flour, dark whole cane sugar, cinnamon, baking powder, baking soda, and salt in a medium bowl, and stir to mix.

Combine the oil with 1 tablespoon of the maple syrup in a small bowl. Add the coconut milk and vanilla, and mix until well blended. Pour into the flour mixture and mix until a soft dough forms.

Spoon the topping over the fruit and bake for 25 to 35 minutes, until the topping is firm and the fruit is bubbling. Remove from the oven and brush with the remaining 2 tablespoons maple syrup. Cool about 5 minutes and serve warm from the baking dish.

* You can also substitute arrowroot powder for tapioca flour/starch

Read more at http://www.vegkitchen.com/recipes/apple-walnut-cobbler-wheat-free/#PgzRbrfk0cvRIGxB.99

Pumpkin-Sweet Potato Soup Recipe

Pumpkin Sweet Potato Soup

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Serves 6

 

 

Ingredients:

2 tablespoons olive oil
1 medium onion, diced
4 medium carrots, peeled, chopped
2 celery stalks, chopped
1/4 to 1/2 teaspoon ground ginger, to taste
1/4 teaspoon nutmeg
1/2 teaspoon curry powder- mild or hot, to taste
Dash of sea salt and freshly ground pepper, to taste
1 14.5-oz. can pumpkin (or 2 heaping cups fresh, peeled and cubed)
1 medium sweet potato, peeled, cubed
6 cups light vegetable broth
1/2 can coconut milk, to taste
Lime zest for garnish

In a large pot, heat the olive oil over medium heat, sauté the onion for about 5 minutes until softened. Add chopped carrots and celery, and stir spices. Lower heat and gently cook for about 10 minutes, careful not to brown the onions.

Add in pumpkin, sweet potato and vegetable broth; stir together. Cover and bring to a slow simmer, cooking for about 25-35 minutes until the vegetables are tender.

Remove from heat, and puree the soup with an immersion hand blender right in the pot; or puree in batches in a blender or food processor (carefully ladle the soup into a blender not more than half full, cover tightly and puree the soup until it is smooth and creamy; return the puree to soup pot).

Taste and adjust the seasonings.

Return the pot to low-medium heat. Stir in the coconut milk and blend till smooth. Warm throughfor ten minutes- make sure not to boil.

Serve in bowls with a sprinkle of lime zest.

Read more: http://glutenfreegoddess.blogspot.com/2007/11/pumpkin-sweet-potato-soup.html#ixzz3KqvGzbGV

Argentinian Hearts of Palm Salad

Argentinian Hearts of Palm Salad

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5 per serving | prep:15 min | serves 4

Ingredients:

3 Tbsp water

2 Tbsp fresh lime juice

1 1/2 Tbsp extra virgin olive oil

1/4 tsp table salt

1/4 tsp freshly ground pepper

3 Tbsp sliced scallions

2 Tbsp fresh, chopped cilantro

14 oz can hearts of palm, drain and sliced 1/2in thick

2 small tomatoes, roughly chopped

1 medium Hass avocado, peeled and sliced

Prep:

In a serving bowl, combine water, lime juice, oil, salt, and pepper; stir in scallions and cilantro.

Add hearts of palm, tomatoes, and avocado to bowl; gently toss to coat. Yields about 1 1/4 cups per serving.

 

Recipe found at: www.weightwatchers.com

Spaghetti Squash Pasta

Spaghetti Squash Pasta

1 lg Spaghetti Squash (2.5-3lbs), halved and seeded

6 cloves garlic, chopped

1 cup water

½ cup olive oil

¾ tsp salt

1/3 cup water or white wine vinegar

1/3 cup parmesan cheese

¼ tsp red pepper flakes

Prep:

Heat oven to 350 degrees. Please spaghetti squash halves cut side down in roasting pan. Add water, cover pan with foil. Bake 1 hour. Let cool.

In small saucepan, heat oil on medium heat. Add garlic and pepper flakes. Cook 1 minute or until garlic just starts to brown. Do not let garlic burn. Add water (Vinegar), salt and pepper. Boil 2 minutes. Shred cooled squash into large bowl. Add garlic mix, sprinkle Parmesan cheese.