My favorite Thanksgiving dishes are all gluten-free, dairy-free, corn-free and soy-free. For the most part, they’re also full of vegetables!
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November 25, 2013
November 25, 2013
Dairy Free Sweet Potatoes
I use Hannah yams instead of sweet potatoes in this dairy free sweet potatoes dish because they’re creamier and not as sweet as regular sweet potatoes.
One of the quirks of the Paleo diet is that sweet potatoes are legal, while regular potatoes are not.
Because the Paleo diet excludes many carb sources, this is a tasty way to get necessary carbs into your diet.
Serves: 8
Prep time: 10 minutes
Cook time: 1 hour, 50 minutes
Ingredients
- 4 large sweet potatoes (I prefer hannah yams. They’re creamier and not as sweet as sweet potatoes.)
- 1/4 cup coconut oil or ghee
- 2 tablespoons coconut milk
- 1/2 cup applesauce (preferably homemade)
- 2 teaspoons fresh ginger (peeled and grated)
- 1 teaspoon sea salt
- 2 large apples (peeled, cored and sliced into 1-inch slices)
Directions
Preheat oven to 350F. Arrange potatoes on a baking sheet or Silpat and bake until until tender, 80-90 minutes. Remove from oven and cool.
Scoop out insides of potatoes and place in electric mixer bowl. Add 2 tablespoons of ghee and coconut milk, and mix on medium speed with paddle attachment until smooth. Add in applesauce, ginger and salt.
Transfer mixture to baking dish and bake for 10 minutes.
Cook apples in remaining coconut oil until soft, about 10 minutes. Place apples on top of sweet potato mixture and serve.
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November 24, 2013
Grain-Free Pumpkin Pie
Cardamom is a nice addition to this grain-free pumpkin pie that is gluten-free and dairy-free. It’s also GAPS/SCD and Paleo-legal.
Serves: 8
Prep time: 30 minutes
Cook time: 1 hour, 15 minutes
Ingredients
For the crust:
- 1-1/2 cup almond flour
- 3/4 cups whole pecans (soaked overnight, rinsed, drained and dehydrated)
- 1 tablespoon coconut oil
- 2 tablespoons raw, local honey
- 1 large pasture-raised egg
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon (I prefer Celyon cinnamon)
- 1/4 teaspoon ground ginger
For the filling:
- 1 medium pie pumpkin
- 1/2 cup almond milk or coconut milk
- 3 large pasture-raised eggs
- 1 large pasture-raised egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon lemon zest
- 1/2 cup raw, local honey
Directions
For the crust:
Add the pecans to a food processor and process until they have turned into a coarse flour. Add the rest of the crust ingredients and process for 15 seconds, until a dough forms.
Press the dough into a pie plate, spreading it up the sides and covering the bottom. Price a few shallow holes in the crust with a fork to keep it from bubbling when baking.
Bake the crust at 325F for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
For the filling:
Cut pumpkin in half; scoop out seeds. Place halves in a steamer basket and steam on the stove over for 20-30 minutes, or until soft. Scoop out filling.
Put 2c. of pumpkin filling into a medium bowl; freeze the rest for later use. Whisk remaining ingredients together with filling. Pour the filling into frozen pie crust.
Bake at 350F for 35 minutes or until the custard has set but is still slightly jiggly in the center. Remove from oven and refrigerate until chilled.
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November 21, 2013
Wild Rice Dressing
If you’re looking for a gluten-free, savory side dish to add to your rotation or holiday table, try this easy and satisfying wild rice dressing dish.
Serves: 12
Prep time: 15 minutes
Cook time: 1 hour
Ingredients
- 3/4 cups wild rice (soaked overnight, rinsed and drained)
- 3/4 cups brown basmati rice (soaked overnight, rinsed and drained)
- 4 cups cold, filtered water or homemade broth
- 1 piece kombu (kelp)
- 1 teaspoon sea salt
- 1 cup pecans (soaked overnight, rinsed, drained and dehydrated)
- 3 tablespoons extra-virgin olive oil or ghee
- 1 medium onion (peeled and diced)
- 3 large celery ribs (diced)
- 8oz shiitake mushrooms (thinly sliced)
- 2 cloves garlic (peeled and minced)
- 1-1/2 tablespoon fresh sage or thyme (minced)
- 1 large carrot (peeled and diced)
Directions
Combine rice, broth, kombu and sea salt in a medium pot. Bring to a boil over high heat. Cover, reduce heat to low and cook for 45 minutes. Drain grains and set aside.
Meanwhile, preheat oven to 325F. Adjust oven rack to middle shelf. Spread pecans on a cookie sheet and toast for 8-10 minutes. Remove from oven and set aside to cool. Coarsely chop.
In a wide heavy skillet, heat 3 tablespoons oil. Saute onions over medium heat for 5 minutes. Stir occasionally to prevent stick. Add carrots and saute for 3 minutes. Stir in celery with a pinch of sea salt; continue cooking another 5 minutes. Add garlic and sage; saute another minute. Remove from pan.
Wipe out pan and heat another 3 tablespoons oil over medium heat. Add in mushrooms and saute until light brown. Add in other vegetables, rice, pecans and parsley. Stir to combine.
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August 3, 2013
Chocolate Avocado Pudding
Creamy chocolate avocado pudding – without the cream! This recipe is so delicious, creamy AND it’s got the good fats from avocado.
Prep time: 5 minutes
Ingredients
- 2 large ripe avocados
- 2 tablespoons coconut oil
- 1/3 cup raw, local honey
- 3 large dates (soaked in warm water for 15 minutes, chopped)
- 1/2 cup cacao powder
- 2 teaspoons vanilla extract
- 1/2-1 cup non-dairy milk
Directions
Add ingredients to a food processor or blender in the following order: oil, dates, honey, vanilla, half the non-dairy milk, avocados, cocoa powder.
Blend until smooth, 2-3 minutes. Add additional non-dairy milk until the pudding is the consistency you want. A little on the thin side is best since it will thicken in the refrigerator. Refrigerate.
Top with your favorite toppings: nuts, raspberries, mint leaves, sliced banana, shredded coconut.
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July 30, 2013
Amaranth Porridge
This easy-to-make amaranth porridge for breakfast uses an often-overlooked gluten-free grain with a nutty flavor.
Serves: 4
Cook time: 30 minutes
Ingredients
- 1 cup amaranth (soaked overnight, rinsed and drained)
- 2-1/2 cups cold, filtered water
- 1 cup berries
- 4 tablespoons raw, local honey
- 4 tablespoons walnut oil
- 1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
- 1 teaspoon sea salt
Directions
Place amaranth and water in a 2 quart pot with a lid. Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed. Stir in remaining ingredients and serve.
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July 25, 2013
German Chocolate Gluten Free Dairy Free Egg Free Cake
This German Chocolate gluten free dairy free egg free cake is not too sweet yet delicious! It’s completely vegan and perfect for birthdays.
For those who have never tried a gluten free cake before, the texture is a little gummier than a typical cake because of the xanthan gum, but you won’t even care!
Serves: 16
Prep time: 45 minutes
Cook time: 30 minutes
Ingredients
Frosting:
- 14oz coconut milk
- 2 teaspoons agar powder
- 2 pinches sea salt
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened, shredded coconut
- 2 tablespoons cashew butter
Cake:
- 3/4 cups sorghum flour
- 3/4 cups tapioca starch
- 1/2 cup cocoa powder (sifted)
- 1 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1-1/2 cup almond milk
- 1/2 teaspoon raw apple cider vinegar
- 1/4 cup flax eggs ((1 tablespoon ground flax seeds mixed with 3 tablespoons water))
- 1/4 cup coconut oil (melted + more for greasing pan)
- 1 tablespoon vanilla extract
Directions
Frosting:
Prepare the frosting first: Combine the coconut milk and agar in a small saucepan. Allow to sit for 10 minutes. Place on stove over medium-high heat, whisk continuously until agar is completely dissolved, about 15 minutes. You may have to lower the heat if mixture gets too “bloopy” (big bubbles). Once dissolved, whisk in salt, maple syrup, vanilla and shredded coconut and season to taste. Place in freezer for 20 minutes. Once firm, break into pieces and process with cashew butter until smooth. Refrigerate until needed.
Cake:
Grease 8″ cake pan with coconut oil. Preheat oven to 350F.
Place the sorghum flour, tapioca starch, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and sea salt in a medium bowl. Whisk well to combine.
Mix the almond milk, cider vinegar, flax eggs, melted coconut oil and vanilla extract in a separate, smaller bowl.
Add the wet ingredients to the dry ingredients. Whisk together all ingredients until thoroughly combined and the batter is smooth and thick.
Pour batter into cake pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.
Allow cake to cool, frost the cake, serve and enjoy!
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July 6, 2013
Pine Nut Cheese Recipe
Here’s a delicious, dairy-free, raw, vegan nut cheese recipe. You could substitute other nuts for pine nuts, as pine nuts are somewhat expensive.
Serves: 1 cup
Prep time: 10 minutes
Cook time: 45 minutes
Source: Culinary Farmacy
Ingredient
- 1 cup pine nuts (soaked overnight, rinsed and drained)
- 1 head garlic
- 2-3 tablespoons extra-virgin olive oil
- 1 heaping tablespoon sweet white miso
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon sea salt
Directions
Preheat the oven to 400F. Cut the flower end of the garlic head off, and wrap it in tinfoil after drizzling in olive oil. The garlic will take 40-45 minutes to roast. Once the garlic is done, let it cool.
Remove the garlic paste and add with all other ingredients to a food processor. Blend the ingredients together until very smooth and creamy.
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July 5, 2013
LENTIL SALAD WITH CILANTRO AND LIME
[gmc_recipe 5097]
June 21, 2013
Lacto-Fermented Mayonnaise
Thanks to Cheeseslave for this awesomely delicious homemade lacto-fermented mayonnaise recipe that is GAPS and SCD legal!
Serves: 2 to 2-1/2 cups
Cook time: 15 minutes
Source: Cheeseslave
Ingredients
- 3 large pasture-raised egg yolks (room temperature)
- 1-1/2 – 2 cup extra-virgin olive oil
- 3-5 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon mustard
- 2-3 tablespoons fresh whey (leftover from making homemade yogurt or kefir)
Directions
Mix the egg yolks for 1-2 minutes. If using cold (not room temperature), mix a few minutes more. This is the key to mayonnaise that will set. If you use cold egg yolks, the mayo will not set unless they are warmed up in the blender (or whisked long enough in a warmed bowl).
Add the lemon juice (or vinegar), sea salt, and mustard. Mix for 30 seconds more.
With the blender running, add the olive oil drop by drop. When I say drop by drop, I mean drop by drop. Or at least a very thin, slow stream. This is the other very important element for making a mayo that will emulsify. If you go too fast, you’ll end up with runny mayonnaise.
Once you’ve added about 1/2 a cup of olive oil, the sauce should have thickened into a heavy cream, and now you can add the oil in a thicker stream. Not too fast, though (especially if you are a beginner). If the mayo becomes too thick, add a few more drops of lemon juice or vinegar.
Blend in the whey. Spoon into a mason jar, cover with a lid, and leave it on the counter or in a cupboard (at room temperature) for several hours. Then transfer to the fridge.
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