Archive for Gluten Free
Black Garbanzo Salad
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Black garbanzo bean salad
“Here is a refreshing hearty vegetable salad that can serve as a main meal for vegetarians and vegans. Black garbanzo , also known as bengal gram or kala chana never gets mushy no matter how long you pressure cook it. This makes it ideal for using in salads because it will always hold its shape and has a strong, earthy taste, with thick skin & soft nutty inside. It has a low glycemic index and good protein option for diabetics. This recipe is a twist to Indian Chana Chaat in that it has all the added goodness of tomatoes, potatoes, mangoes, cucumber, corn, cilantro, green onions and spices .”
Ingredients
Raw Brine Pickled Watermelon Rinds or half-sours
Posted by: | CommentsMy hubby first made this awhile back and I couldn’t stop eating these naturally pickled rinds. They’re kinda chewy yet still a little crispy. Who would have thought I would meet a pickle that I couldn’t get enough of. I’ve never been the pickle type. Those dilled cucumber pickles from the grocery store shelves and even from the Deli never appealed to me. I remember seeing many at Disneyland eating whole pickled cucumbers at the height of summer and relishing them. I could never get it.
These brine pickled rinds became an instant favorite in our household. I would buy watermelons with pickles in mind. I love how these pickles aren’t the sweet-sour or too salty-sour kind , like a lot of pickles out there are. These rinds just have a hint of salt too , and when fermented for about a week at room temperature, they get just a little tangy, just the way I like it. We like our food with a kick so we use a lot of jalapenos, thai chilies and green chilies in our food. For those who like things less spicy, you don’t need any chilies at all for this. These pickles are just as tasty, fermented in just your basic black peppercorn, water and salt.
Raw Brine pickled watermelon rinds
A Favorite Raw Herbal Tonic ( ginger, honey, lemon, apple cider vinegar )
Posted by: | Comments( Raw Ginger, Raw Apple Cider Vinegar, Fresh Lemons, and Raw Honey )
~ Ingredients are know to be anti-fungal, anti-bacterial, an immune booster, an allergy reliever, and an energy drink.
Ingredients:
Raw apple cider vinegar, unpasteurized ( we like Bragg’s brand, in the glass bottle )
Raw honey ( preferably local if you want it to be more effective in relieving seasonal allergies )
Raw fresh ginger ( peeled )
Freshly squeezed lemons
Filtered water ( preferably reverse osmosis )
Proportions are up to your taste. Just blend all the ingredients together in a powerful blender like a Vitamix. Strain the puree through a fine strainer and store in a glass jar in the refrigerator. I usually make a quart at a time and use it up within 3 to 4 days, if not sooner. As you blend the ingredients, just keep taste testing the tonic , till you get it to your liking. Add a little more of this and that as you go along. We like ours with a kick so we use ginger liberally. It’s like strong ginger beer lemonade. Tart, sweet, & spicy. It makes a refreshing drink , especially on hot summer days.
Serve chilled in shot glasses as a non-alcoholic apertif. Add to freshly squeezed juice and smoothies. Use as a base for salad dressings. It makes a great natural cough/cold syrup, if made in stronger concentration.I like having this in the refrigerator at all times.
Proportions are up to your taste. Just blend all the ingredients together in a powerful blender like a Vitamix. Strain this through a fine strainer and store in a glass jar in the refrigerator. I usually make a quart at a time. As you blend the ingredients, just keep taste testing the tonic , till you get it to your liking. Add a little more of this and that as you go along. We like ours with a kick so we use ginger liberally. It’s like a strong ginger lemonade. Tart, sweet, & spicy. Serve chilled in shot glasses. Add to freshly squeezed juice and smoothies. Use as a base for salad dressings. It makes a great natural cough/cold syrup, if made in stronger concentration/less water.
Homemade Kimchi and Cultured Vegetables
Posted by: | CommentsHomemade Kimchi and Cultured Vegetables
“A typical Korean meal will always be accompanied with Kimchi – fermented Chinese cabbage and/or radish. It’s like German Sauerkraut except that it’s spicier.”
INGREDIENTS: Read More→
Gluten Free Baked Falafel
Posted by: | CommentsBaked Falafel
” Baked falafel for guilt free eating. Serve with Tzatziki or Tahini Lemon sauce. Falafels can also be served inside warmed pitas , with cucumber, hummus, spinach, and Tahini Lemon Sauce. “
Ingredients
3 cups garbanzo beans ( I make my own and reserve about ½ cup of the liquid)
¾ to 1 cup gluten free breadcrumbs
½ cup liquid from garbanzo beans
3 carrots
1 red onion
bunch of parsley
bunch of cilantro
1 stalk celery
4 cloves garlic
1 tbsp cumin
½ tbsp coriander
2 tsp paprika
2 tsp hot chilie powder
salt and pepper to taste
Directions
Process parsley and cilantro in food processor. Set aside. Process garlic, carrots, onions, celery , salt till finely chopped. Add garbanzo beans, liquid and process. Mix with cilantro-parsley, hot chilies , pepper, and breadcrumbs. Season with salt some more as needed. Mix well. It too dry, add more liquid. If too wet, add more breadcrumbs.
You can refrigerate the mixture overnight in a gallon ziploc bag at this point, like I do, if I am expecting company the next day. Time saver.
Form into patties if baking and golf-size ,balls , if you are frying. To bake, bake at 425 degrees for 10 to 12 minutes on one side, and another 5 to 7 minutes on the other side or till golden brown.
