Fun Holiday Drinks Casien Free – Gluten free
Hot chocolate anyone? Nestle Quick Hot chocolate is gluten free and casein free (Or mostly) or you can make your own hot chocolate with Rice dream in a pan with a whisk with Hershey’s Coco and add brown sugar to taste or a raw sugar substitute. For added surprises put a couple of maraschino Cherries in the bottom with a couple drops of syrup for a twist. Get creative add a candy cane for a stir stick. Here’s a link you can adapt recipes to suit your needs: http://www.quamut.com/quamut/nonalcoholic_cocktails/page/a_js_surprise.html
A. J.’s Surprise
- 8 oz rice milk or soy milk
- 2 Tbsp chocolate syrup
- 1 tsp maraschino cherry juice
- Whipped cream for topping
- Maraschino cherry for garnish
Peach Dream
- 3 1/2 oz peach nectar
- 2 oz orange juice
- 1 splash lemon juice
- 1 splash grenadine
- Club soda
- Orange slice for garnish
Virgin Colada
- 4 oz pineapple juice
- 1 1/2 oz cream of coconut
- 1 tsp lime juice
- 1/2 cup crushed ice
- Pineapple spear for garnish
- Maraschino cherry for garnish
Gluten Free Menu Swap Link
Find more holiday ideas here: http://www.angelaskitchen.wordpress.com/2008/12/22/menu-plan-monday-december-22-2008/
List of Gluten free Blogs
This list of great gluten free blogs might come in handy. It’s full of links with great ideas: http://www.healthyfishies.wordpress.com/2007/12/27/my-favorite-gluten-free-blogs/
Banana Cream pie gluten free with a great recipe for gluten free crust!
I was searchin other blogs from the internet and came up with this blog on gluten free pie and gluten free crust. Sounds great: http://glutenfreegirl.blogspot.com/ She sounds like a great cook.
1 gluten-free pie crust (you could try this one or this one)
1 cup sugar
5 tablespoons cornstarch
1/2 teaspoon salt
3 cups coconut milk
4 large egg yolks, beaten
2 teaspoons coconut extract
4 bananas
1/2 cup brown sugar
3 tablespoons butter (if you need this to be dairy free, use non-dairy “buttery sticks”)
3 tablespoons dark rum or kahlua
Baking the pie crust. Once you have your pie dough made, roll it out between two pieces of parchment paper to the size of the pie pan. Place it in the pan, press it in, and fill any holes with the extra dough. Spread a piece of buttered tin foil to fit snugly into the pie crust. Fill it with dried beans or pie weights. (This will prevent the pie crust from puffing up.) Slide the pie crust into a 375° oven and bake it for about 15 to 20 minutes, or until it feels crispy and baked enough for you. Take out the beans and set the pie crust aside to cool.
Making the custard. Combine the sugar, cornstarch, and salt into a saucepan on medium heat. Stir in the coconut milk, gradually, stirring all the while. When the custard has come to a boil, let it remain on the heat for 2 minutes, or until it has begun to thicken to pudding consistency. Remove from the heat.
Tempering the eggs. Stir 1/4 cup of the custard mixture into the egg yolks, stirring continuously until it is all mixed together. Pour the egg mixture back into the remaining custard. Cook on medium heat for 2 more minutes.
Finishing the cream. Remove the custard from the heat. Add the coconut extract. Stir.
Sauteeing the bananas. Melt 1 tablespoons of the butter in a large skillet. Add 2 of the bananas. Sauté for a few moments. Add the sugar. Keep flipping and sautéeing. When the sugar starts to caramelize, add the rum. Reduce the rum. It might flame — don’t panic. Stir the pan by hand. When everything looks caramelized and reduced, add the remaining butter and bananas and stir. When the butter is incorporated with the rum, take the skillet off the heat.
Finishing the pie. Pour the banana mixture into the bottom of the pie crust. Cover with the coconut custard. Refrigerate overnight, ideally.
Serve.
Makes 1 9-inch pie.
Posted by Shauna at 9:40 AM 26 comments
A nice gluten free pancake recipe book.
http://www.sansglutensvp.com/the-gluten-free-pancake-book.html I seen this link from this blog: http://www.sweetraisin.wordpress.com/2008/12/22/gluten-free-sour-dough-pancake-stack/ looks like a great book to have.
Raw recipes – Gluten free – Pesto anyone?
You have to see the ingredients in this recipe section to realize it takes imagination to make fun and gluten free recipes.
For the spaghetti recipe you can also mix with rice noodles so they can have both zucchini and rice noodles.
Paul Nison, the author of a half-dozen books on raw foods, brings a wealth of information and experience in raw food nutrition to the table. When he speaks on the topic, his passion for raw food and its health benefits can scarcely be contained. Paul believes that consuming live and uncooked foods is the most healthful way our bodies can receive nourishment. When you eat raw foods such as fruits, vegetables, nuts and seeds, all the nutrients and enzymes are present and intact. If you cook your foods, however, high temperatures may destroy these important nutrients. More and more people are becoming interested in preparing and eating their food raw because they’ve heard that processed and chemically sprayed foods do not offer the best nutrition for the body. Even people who eat “regular” food are realizing that raw foods are packed with necessary nutrients such as vitamins, minerals, antioxidants, enzymes, phytonutrients, and other nutritive co-factors—all of which can be severely diminished if heated or processed. When that happens, there’s not as much nutritional “oomph” left in the food to nourish the body. That’s why they’re switching their food preparation techniques to include more of this much-easier and more nutritious way of eating.
In addition, the probiotics and enzymes found in raw foods help in the digestive process, allowing the body to break down the food and assimilate its nutrients into the bloodstream.
Paul says eating foods raw may result in:
* Increased energy
* Weight management
* Quicker meals
* Lower cost
* Great taste
The following raw food recipes from Paul Nison can help make eating raw foods a delicious, fun, quick and simple experience. You can find out more about Paul and the raw food lifestyle by checking out his website at www.paulnison.com.
Mushroom Pizza
Ingredients
1 Portobello mushroom
1 tomato
1 lemon, juiced
3 tablespoons of almond butter or tahinidressing (see Paul’s Tahini Dressing recipe below)
Directions
Clean and stem mushrooms so you just have the mushroom caps. Clean mushroom caps and turn upside down. Put lemon juice over them, then add nut spread. Next, make very thin tomato slices and lay them on top.
SERVES 2
Tahini Dressing
What is Tahini? Click here: http://www.ochef.com/235.htm
Ingredients
4 oz of raw tahini
½ lemon, juiced
1 garlic clove
pinch of cayenne pepper
Namo Shoyu soy sauce to taste
Directions
Blend all ingredients with enough water to make a dressing consistency. Add Namo Shoyu to taste.
SERVES 5
Pesto ( I am always looking for a good pesto recipe)
Ingredients
2 bunches of spinach
1 bunch fresh basil
½ lemon, juiced
2-4 cloves of garlic
1 cup pine nuts
½ teaspoon Celtic sea salt
½ cup olive oil
Directions
Clean and wash greens. Blend garlic in a food processor, add remaining ingredients, and blend again. Serve as a dip or over rice pasta (gluten free).
SERVES 4
Spaghetti Zucchini-Style
Ingredients
2 medium-sized zucchini, shredded in
“spaghetti-like” fashion
Put the zucchini into a saladacco – What is that? Click here http://www.rawgourmet.com/shop/saladacco-spiral-slicer-p-181.html
Tomato-Based Sauce
Ingredients
3 large fresh tomatoes, puréed
1 large green pepper, finely diced
1 clove garlic, minced
Directions
Place shredded zucchini on plate, which will serve as the “spaghetti.” Blend together tomato-based sauce and pour over the top of the zucchini.
SERVES 2
Cool Summer Salad (Semi-Raw)
Ingredients
3 cups spinach leaves, shredded
1 cup Romaine lettuce, shredded
½ cup shredded organic carrots
2 zucchini, shredded
1 cup of alfalfa sprouts
1 cup of broccoli florets
½ cup diced yellow bell pepper
1 cup red cabbage (chopped)
2 hard-boiled omega-3 eggs (sliced)
2 ounces shredded organic cheese
Dressing
Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.
Icy Fruit Dessert
Ingredients
Fresh papayas
Strawberries
Blueberries
Pineapple,
Nectarines
Bananas
Or fruit of your choice
Directions
Peel and slice the fresh fruit of your choice. Place freshly sliced fruit in a freezer container and freeze solidly. When you are ready to eat your icy fruit dessert, remove the frozen fruit from the freezer and allow to partially
thaw. Put partially thawed fruit in a blender and puree.
SERVES 1
Chillin’ Apple Pie
Ingredients
Crushed corn flakes for crust
Pie Filling
6 large Granny Smith apples, peeled, cored, and chopped
1½ tablespoons cinnamon
½ teaspoon allspice
½ teaspoon ground cloves
1 teaspoon lemon juice
1 cup raw, unfiltered honey
Directions
Chop apples into small chunks. In a large mixing bowl, mix together the chopped apples, cinnamon, allspice, ground cloves, lemon juice, and raw honey. Spoon the pie filling mixture into Crushed Corn Flakes for a crust with brown sugar.. Refrigerate for one hour prior to serving.You can find dairy free whipped topping, SERVES 4
Pine Nut Pudding
Ingredients
1 cup pine nuts
1 cup soft dates
1 cup water
Directions
Blend all ingredients in a blender. You may sprinkle with nutmeg if you like.
SERVES 4
Body-Ready Brownies (Semi-Raw)
Ingredients
1 teaspoon coconut oil
½ cup raw honey
1½ cups raw almond butter
1½ cup carob powder
1¼ cups of date paste (You can buy date paste in stores, or you can make your own.
Note: 1 lb. of dates makes 1 cup of date paste.)
Directions
Mix all ingredients together and press into a 9×9 glass pan. Refrigerate overnight. When ready to serve, cut into squares.
SERVES 4
Refreshing Fruit Salad (Semi-Raw)
Ingredients
2 bananas
1 cup of white or red seedless
grapes
2 cups fresh strawberries, sliced
1 cup fresh blueberries
2 sliced kiwis
Topping
1 cup Greek yogurt (whole fat)
1 teaspoon vanilla
2 tablespoons raw honey
Directions
Cut up fruit, add topping, and serve chilled.
SERVES 2
Apple Sauce
Ingredients
3 apples
1 banana
4 soft dates
¼ cup water
Directions
Blend all ingredients in a blender. You may sprinkle with nutmeg if you like.
SERVES 2
Copyright 2008 by Garden of Life
Sugar cookies
i was going through allrecipes.com and found a sugar cookie recipe with a comment that she was gluten free so she substituted the 2 cups of flour with gluten free flour and instead of shortening she used another stick of butter and she like the way they turned out so here is that recipe. It pays to read comments sometimes to find hidden stuff.
INGREDIENTS
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Additional sugar
DIRECTIONS
- In a mixing bowl, cream butter, shortening and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Shape into 1-in. balls. Roll in sugar. Place on greased baking sheet; flatten with a glass. Bake at 350 degrees F for 10-12 minutes.
- http://allrecipes.com/Recipe/Sugar-Cookies/Detail.aspx here is the link with the info. http://allrecipes.com has a lot of gluten free stuff to check out.
Chocolate Cookies with egg whites
Here is a fun gluten free recipe with coco and egg whites to make nice christmas cookies: http://allrecipes.com/Recipe/Chocolate-Meringue-Cookies/Detail.aspx Why egg whites? They are protein that might be easy to digest if you are not allergic to eggs. http://www.eggology.com/Public/FAQ/index.cfm is info on what egg whites can do. We went to a marathon convention and drank some egg whites that came in a bottle pasteurized and it tasted great, but cooking with them at home would be cheaper. I wish I could remember te drinks name I tried looking ti up on the Internet and didn’t have any luck. So I am posting this recipe instead.
Christmas Chex Mix cereal
It’s time for Christmas and this snack is gluten free. http://allrecipes.com/Recipe/Chocolate-Chex-Caramel-Crunch/Detail.aspx
