Monday, April 26, 2010

Recipe for Cheezy Alfredo Sauce (Raw Vegan)

I did a little experi- ment- ation tonight and made the best durned Cheezy Alfredo Sauce that our family has ever eaten.  It's a 'raw vegan' sauce (no butter, no wheat flour, etc.) so it has lots of active enzymes to help with digestion and absorption of nutrients.  Normally it would be eaten on some raw veggie pasta (like zucchini) but tonight we had it over cooked rice fettuccine.  Topped it with some fresh minced parsley and grated fresh black pepper.

INGREDIENTS:
1/2 C. Water
1 C. raw Cashews
1/3 C. raw Pecans
2 cloves Garlic
1/2-1 tsp. Celtic Sea Salt (to taste)
1/4 C. fresh-squeezed Lemon Juice
1/2 C. Nutritional Yeast flakes (yeast is grown on molasses)


Fresh Ground Black Pepper (to taste)
1/3 C. Minced Fresh Parsley


DIRECTIONS:
  • Blend up together water, nuts, garlic, salt, lemon juice and nutritional yeast.  Pour over pasta.  Sprinkle with Parsley and grate of fresh pepper.  Pretty tasty
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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

Sunday, April 25, 2010

How To Make A Delish Gluten-Free Pita Pizza

Once upon a time, long ago, my hubby worked for a 'trans- portation company' (no, not as a trucker, he was the accountant). One day they got a ton (no hyperbole here)of great pita bread that had not been signed for (or whatever)and of course, many packages made their way back to our kitchen where we scrambled to eat pitas of all kinds. At some point, a good friend (to whom we had passed along some of the fare) invented a "pizza pita" that was really quite delicious. Instead of using the pocket, we just used the whole round as a crispy little pizza crust, piling the toppings on..um.. top. Today's recipe is in memory of that delicious little historical fast food savory. Only, fresher. And no gluten flour.

So, first, here is a recipe for great gluten-free flatbread or pita (also a lovely foldable bread if you want it for that ). It was adapted for use as a foldover sandwich bread by Kate Chan over at her blog Gluten Free Gobsmacked. (You can go there to see who she adapted it from).

Ingredients

1 cup fine brown rice flour
1/2 cup tapioca starch
2 Tablespoons sugar or other sweetener
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon apple cider vinegar
2 Tablespoons EVOO (Extra Virgin Olive Oil)
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
(Parchment Paper is also called for here, as well as large jellyroll pan or cookie sheet)

Directions

Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Brush oil on to parchment paper (cut to fit jellyroll pan) and then spread the batter, filling the pan. This way you can hold the parchment paper down and the dough spreads (and releases) easily.
Using a fork, tap indentations across the entire surface of the dough.
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 425F.
Bake for 11-15 minutes or until the top is slightly browned.
Allow the bread to cool 15-30 minutes before using.
Cut into 6" pieces (square/round/triangular-- your choice) and if you wish to use another portion as a folded sandwich bread, simply cut and put that portion into baggies and leave out of the fridge to soften.

Put together any of the following to use on your pita-pizzas (cook them up a little and mainly just use the oven time to melt the cheese over them):

MUSHROOM TOPPING
*2 T. EVOO
*1/2 C. of sliced mushrooms
*3 T. diced red bell pepper
*3 T. diced tomato
*1 clove garlic, minced
*1 T. chopped parsley
*Celtic Sea Salt and black pepper, to taste
*1 of the 6" pita breads
*1 oz. Jarlsberg Cheese, grated

Directions:

Preheat the oven to 350 degrees F.
Place EVOO in fry pan or wok, and when hot (over medium heat), add mushrooms, red pepper, tomato and garlic. Cook and stir until veggies are soft. Add parsley, salt & pepper. Evenly
distribute the mushroom mixture on top of pita. Sprinkle with the cheese. Bake until cheese is melted (about 10-20 minutes).

OTHER TOPPING IDEAS:

ANTIPASTO PITA PIZZA

Ingredients:


*1 3/4 C. sliced tomatoes
*4 oz. jar/can of artichoke hearts, drained and chopped
*1/2 C. yellow bell pepper, chopped
*2 T. grated Parmesan
*6 bagel size 'personal pizza-size' pieces of the GF pita bread
*1 C. grated mozzarella cheese

Arrange on pitas and grill in 400 degree oven for a few minutes until cheese is melted.

Find other delicious toppings on line and enjoy your Gluten-free pizza party!



_________________________________________________ Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

Monday, April 19, 2010

Of Bread and Swollen Ankles and Tummy Aches...

Gluten is everywhere. It's the mother of all fillers, lurking where you'd least expect: soups, salad dressings, soy sauce, marinades, candy, soy milk, beer, energy bars, processed lunch meats, imitation seafood, frozen dinners, prescription drugs, vitamins -- not to mention nearly every starchy carbohydrate filling the aisles of your local Safeway. If they're not made with gluten, there's a good chance they were processed in the same facility, and thus are tainted with the offending protein. Avoiding it completely is next to impossible -- especially when eating out. ~Stomach Pain in a Slice of Bread: Gluten Is a Quiet Culprit

I did what I suspect many gluten-sensitive people have done before me. I cut gluten from my diet for over a month. During that time I did a pretty thorough detox and noticed my ankles slim down to almost unrecognizable proportions (for me). I also noticed that a chronic soreness in my left inside foot was gone. I rejoiced. Then, not too much longer after I finished the detox, I got an overwhelming craving for bread, especially the lovely sourdough whole grain bread that is made in a nearby local bakery. Then, like a being possessed, I also found myself sampling the marble cake at a recent potluck, an egg salad sandwich made on the cheapest of white breads at an organ concert intermission, etc. And, floompppp-- my ankles swelled up like Cinderella's pumpkin carriage.

So, I have enlisted other household members to help me avoid the bread and gluten binges... today I'm doing a bit of a rest with green smoothies but for tonight's supper our son is making a mushroom-kale enchillada using sprouted corn tortillas. Following is the recipe (caution to dairy sensitives: you may want to substitute for the cheese).

Gluten Free Mushroom-Kale Enchilladas

Ingredients
12 sprouted corn tortillas
1 1/2 cups monterey jack cheese, shredded (or substitute)
1 tablespoon extra virgin coconut oil
1 small onion, minced
2 garlic cloves, minced
1 lb mushrooms, chopped (any variety or mix)
1/4 cup fresh squeezed lime juice (or fresh squeezed lemon)
12 ounces fresh kale (or spinach), washed, drained and coarsely chopped
SAUCE
1/4 cup lime juice
3/4 cup water
Celtic Sea Salt to taste
1 tablespoon chicken bouillon granules or vegetable stock of your making
1 tablespoon garlic powder
1/2 cup cilantro, chopped, use the amount that suits your taste
1 cup sour cream (or your chosen substitute)

Directions

1~Filling: Heat coconut oil in a large wok or pan over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
2~Remove half of the mushroom mixture and set aside, reserving for the sauce.
3~Add lime or lemon juice and cook for 2 minutes more.
4~Add kale/spinach and cook until kale is tender or spinach is wilted and cook until liquid has evaporated. Taste and add salt to taste IF NEEDED.
5~Sauce: In a small sauce pan combine water, juice, salt, bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
6~Preheat oven to 350°F
7~Put tortillas on clean, pre-heated oven rack for a minute or so just to soften them.
8~Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
9~Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

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