Welcome!

I began this compilation when colleagues began to ask what and how I eat. I’ve followed an anti-inflammatory diet, developed with a naturopath and my own conscious food-body awareness, for nearing five years. Removing various foods, particularly potatoes, corn, soy, gluten, nightshade foods, and sugar, from my diet transformed my life. I hope that you find one item to try and enjoy it. Food is fuel, and in that way very medicinal. Please note that all recent recipe postings start beneath this welcome entry.

Please respect that the intention of sharing these recipes is for personal delight not commercial use or sales. You can scroll down to see recent postings, or peruse the “recent posts” margin on the right; also, look at the categories because the recipes on the site exceed what the “recent posts” list shows. 

Be well!!!

My favorite salad of leaves, herbs, shredded beet and zucchini, feta, pecans, and nectarine-love. Red wine vinegar and basil.

GF! black bean brownies

This recipe is all over the internet. I’ve made varieties from the basic recipe to one that called for Kahlua. The one below is basic, with my modification on the sweetness. Instead of too much sweet, I halved my original and added nearly 1/2 cup of soaked raisens into the blender with the beans, to give a different kind of sweet. They turned our really chocolaty, which satisfies my dark chocolate love affair.

Recipe:

1 can black beans, rinsed

3 eggs

1 tsp vanilla

under 1/2 cups soaked or washed raisens

2 T honey or agave nectar

3 T oil

1 tsp cinnamon

1/2 tsp ground allspice

1/3 c cocoa powder (I used a dark cocoa powder by Dan-D-Pak)

Other recipes call for instant coffee, or nuts, of chocolate pieces.

1/4 chopped chocolate (I used 85% cocoa chocolate pieces) for the top

Method:

Oven at 350F, grease an 8×8 pan. They bake for 30 minutes or so.

Put eggs, beans, raisens, oil and vanilla in blender. Add the spices and cocoa. Blend well. Pour into pan and bake. Top with chocolate pieces immediately after removing from oven and spread when melted. Or omit the chocolate pieces.

Yummeh.

GF thumbprint or thimble cookies

My sister and I have re-named these to “petits nombrils”, “little belly-buttons”, because I made them tiny and they are really cute. Not just cute, almost more appetizing because of their modest size.

The recipe that follows makes about 3 dozen cookies, if you make the balls 1/2″ big before making the divets.

1/4 cup butter, firm room temperature

1/4 cup shortening

2 Tblsp agave nectar

1 egg yolk (save the white)

1/2 tsp vanilla

1 cup brown rice flour

under 1/2 tsp xanthum gum

1/4 tsp salt

1/2 tsp pumpkin pie spice (cinnamon, allspice, ginger, cardamom, black pepper)

Jam (I used a black currant jam, and an orange-ginger preserve

ground nuts (optional)

Method:

Cream the butter, shortening, agave, and egg yolk. Mix the dry ingredients. Add the dry ingredients to the creamed mixture, incorporating gradually.

Roll into 1/2″ balls, and dip in egg white (I didn’t do this). You can then dip the cookies in ground nuts.

Press a divet into each, and fill the divet with jam.

Bake at 350F, 10 minutes or until lightly browned.

coming soon

My sister and I made some delicious GF black bean burger patties the other night, which I will post when I am with the recipe…

Will also post my recent bean-tahini spread. Kombu and beans make life better. )

GF shortbread

I didn’t make this batch, but they were a gift to me from one of my yoga students. She made a lavender variety, and they are pretty shortbread yummy. The recipe is all over the internet, but I thought I’d post it here too. I think I will explore less sugar, maybe tapioca starch instead, and a bit more of that too.

 

Recipe:

1 c. butter

1 1/4c + 1 Tblsp  brown rice flour

1/4 c cornstarch

1/2 cup icing sugar

variations: Add one of…

1 T fresh minced rosemary

1 1/2 T orange or lemon zest, minced

2 tsp lavender florets (edible lavender)

Method:

Sift dry ingredients together. Cream butter and dry ingredients together, don’t overmix. Roll into 3/4inch balls. Flatten cookies with a wet fork or press.

Bake 325 F  for 6 mins

black bean n blueberry pancakes

Recently I was visiting the coast again, and delighted to find the stash of black bean flour I had been experimenting with on my last visit.

This time: rice flour, black bean flour, and blueberries, in the shape of really grand pancakes. One of the great points about this flour, aside from its inherent nutritional quality, is that it gave the pancake *lift*. I used no leavener, and yet still they turned out light and lofty.

The recipe is comprised of estimates, as I usually make pancakes with the “shake a bit of this, add a little more” method. I can’t recall the cost of the black bean flour (Bob’s Red Mill brand). I found it at one of the bigger grocers either in Sechelt or Gibsons.

La recette:

1/2 cup brown rice flour

1/4 cup black bean flour

2 tsps tapioca starch

2 tsps cinnamon (or more, depending on your relationship with cinnamon *swoon*) –allspice and cardamom also good to sprinkle in

1 egg, beaten

water

blueberries! (though I also love apricot in pancakes)

butter or oil for cooking, if you choose.

Heat the skillet. Mix the dry ingredients together. Beat the egg, add a tablespoon or 2 of water and beat. Add the wet to the dry, and add more water to make the consistency you like (I prefer a medium-thick syrup like consistency). Stir in the blueberries.

Ladle or pour in pancake form onto the heated skillet…

Note that the “dry” look as they cook is less apparent with the darker flour involved, so be attentive and flip when you feel. I also found they browned really nicely.

Pictures to come I hope!!!

GF Pfefferneuse cookies

November is the time to make Pfefferneuse, so I was taught. It allows the flavors time to meld, and likewise the cookies to firm up into the “nut” hardness. Mine are about 2 weeks old, and are nice and crispy. I don’t think I would make them sooner than that.

** note that the rice syrup I used is a gluten free one. Many have barley malt, which is a gluten sob story. Make sure the rice syrup you purchase is brown rice only.

1/4 cup GF brown rice syrup (Lundberg organic)

 1/4 honey or agave (may want to reduce this a bit)

1/4 cup coconut oil or shortening

1 egg beaten

1/2 tsp baking soda

1/4 tsp each:

     allspice

     cardamom

     ginger (fresh is better bite)

     anise

1/2 tsp cinnamon

1/8 tsp each (more at your desire):

     cloves

     nutmeg

     black pepper

2 1/4 c flour (my blend is on the next line)

(1 1/2 cup rice flour, 1/2 cup quinoa flour, 1/2 cup tapioca starch)

Method:

In a saucepan, heat syrup and honey (I let mine boil gently)

Add coconut oil/shortening to melt.

Add a little of the hot sweet mix to the beaten egg to bring it to temperature, then add the egg and mix swiftly. Adding the hot to the egg a bit at a time will help prevent the egg fom cooking when you add it to the hot mix.

Mix the dry ingredients and add to the wet.

Refridgerate 1 hour (makes rolling balls easier!)

Form SMALL balls (1/2 inch). Try rolling in ground nuts. Tradition is to dust with powdered sugar when baked, but another option is cinnamon.

bake 350F, 7-10 minutes. Careful the bottoms don’t burn!

Yield: 4 – 4 1/2 dozen

pumpkin pie yum

1 14oz can organic pumpkin puree

2 eggs

1/4 c maple syrup

2 Tblsp + of agave nectar or honey

2 1/2 tsp pumpkin pie spice OR 1 tsp cinnamon, 1/2 tsp each of nutmeg and ginger, allspice

1/2 tsp salt

1 Tblsp molasses

3/4 c lite coconut milk

Whisk all ingredients together.

I stove-top cooked this for a hout 15 minutes while I made the rice flour pie crust. This sped up the thickening time for baking. pour into the pie crust and bake at 425 for about 30 minutes.

GF pie crust

1 1/4 c brown rice flour

1/4 tsp baking powder

1/4 tsp salt

cinnamon/sugar as desired

1 large egg

1/3 cup butter, cut into small pieces

3-6 tsps cold water

Method:

Blend dry ingredients together. Cut in butter.

Beat the egg, add, and add 3 tsps of cold water as you stir to combine. Add more water as needed to create a sticky dough.

Can be rolled in waxed paper/ starch-dusted paper

I pressed it into the pie plate.

Bake 350F 25-30 mins

GF almond butter cookies

Peanuts are one of those nasty foods I avoid. I used to love peanut butter, and the cookies… but it always gave me heartburn.

These yummies are easy and fast. I think the flour is optional, but I added it for flavor, because with Quinoa flour you can do that, )

Almond Butter Cookies, gluten free yay!

1 cup almond butter

1 egg

1.5 Tablespoons (or 2) honey or agave (if you want more crunch, use a bit of white sugar, or add something crunchy, haha)

1 tsp cinnamon

1/2 (or less) of baking powder

2 Tablespoons quinoa flour

chocolate pieces (I broke up a 90% cocoa chunk)

Method:

Mix it all together. Spoon onto parchment paper. Press with fork!

Bake 350 degrees, 10 minutes.