Gluten Free Vegan Recipes | All About Celiac - information on celiac disease

Copper Pennies - Carrot-Pepper Salad with Tangy Tomato Dressing

Tue, 18 Nov 2008 14:09:49 -0600

I used to work with a fun and feisty woman, Diana, who was a terrific cook. My office mates and I would always lick our chops and surround her like saber tooth tigers when she arrived at the office bearing some home cooked treat, like her almond-scented Danish Puff, or her homemade candies. Diana was also one of the organizers of a monthly theme lunch in the main conference room which some of us would cook for and all of us would attend (we sold lunch tickets for $3 as I recall), with the year's total donated to a local nonprofit that provided needy area families with clothes and gifts for kids at the holidays. We would "adopt" a family and get the list of what items were needed and then we'd shop and bring the presents to our December lunch for a group wrap-up. Great food for a great cause and it was all so much fun.

There were never any leftovers with Diana's contributions to these monthly lunches; the bowls were scraped clean, the crockpots scoured, the tins of cookies reduced to a meager crumb or two. One of the great recipes that she shared was for Copper Pennies, a carrot and pepper salad that was bathed in a sweet and tangy tomato dressing.

I made this salad a long time ago according to Diana's recipe and it was awesome. However when I took it out the other day, I wanted to tailor it to my family's updated cooking and eating habits.

First to go was the can of tomato soup called for in the recipe. While there are probably gluten-free canned tomato soups out there, I don't want to have to read three crowded paragraphs of ingredients and frankly, I am spoiled by the taste of my own homegrown, homemade tomato sauces and soups, so I substituted tomato sauce or puree. I also slashed the amount of sugar called for in Diana's recipe by 2/3 and did a little other seasoning adjustment. The result? Still as tasty as I remember and still a winning salad dish. I think Diana would approve.

Copper Pennies

2 lbs. carrots, peeled and sliced into thin coins (a food processor works great for this)
3 green bell peppers, seeded and sliced into thin slivers
1/2 Bermuda onion, sliced thin and separated

1/2 cup vegetable oil
3/4 cup cider vinegar
1 tsp. soy sauce (check to make sure it's wheat-free)
1 cup tomato puree or sauce
1/3 cup brown sugar
1 tsp. prepared mustard

Bring 2 quarts of salted water to a boil in a soup pot. Cook carrots until tender, but not mushy, about 5 minutes. Drain and cool.

Mix together oil, vinegar, soy sauce, tomato puree, brown sugar and mustard.

Layer carrots, onions and peppers in 2 quart serving dish (looks lovely in a clear glass bowl). Pour sauce over vegetables. Cover and refrigerate at least 8 hours to marry flavors.

This recipe keeps very well, so you can make it several days ahead of any big feast, like Thanksgving.

When your salad veggies are gone, use the remaining marinade as the basis for a Catalina style homemade salad dressing.

Allergy Mom over at The Allergic Kid is rounding up recipes in her Thanks for "Nothing" Thanksgiving that are gluten-free, vegan, and allergy-friendly, and the Copper Pennies cover all the bases. Be sure to check back with her blog for more recipes to share at your holiday feasts that would be safe for everyone to enjoy.

A Short Foodie Exploration of Ithaca, New York

Sun, 16 Nov 2008 13:50:21 -0600

Every year my girlfriends and I plan an escape weekend to leave motherhood, wifery and jobs behind and just enjoy each others' company. We shop, eat out, sight see, and most importantly, reconnect with each other back at the hotel room accompanied by a bottle or two of red wine and a bucket of nail polish for our pampering pedicures. Over the years we've watched our friend Laura race in the New York City and Philadelphia marathons, shopped at outlet malls, gotten roped into judging a costume contest at a Mystery Weekend and attended a crafts fair in Vermont. We are lucky to have our super-organized friend Lisa make all the arrangements and are always amazed at how she pulls it off without procrastinating. Without her, I'm sure we'd have only escaped once or twice instead of the dozen junkets we've attended.

This year we planned our annual retreat in Ithaca, New York, a funky college town set among beautiful steep hills and 19th century homes at the southern tip of the Finger Lakes region. We arrived Friday evening and left Sunday morning and managed to pack in a lot of fun into our 48 hour pass. We ate out, shopped for crafts and clothes in Ithaca Commons, tooled around the Farmer's Market and Cornell Campus, attended an elegant opening at the Henry F. Johnson Museum of Art and, of course, squeezed in a lot of chatter and laughter. Here's a view of the gorgeous and steep hills of the western campus at Cornell to give you some idea of the terrain in this area of New York State.

We all arrived in Ithaca in the evening last Friday and after a round of hugs we made a reservation for our group of ten at Viva Taqueria at the corner of State and Aurora Streets in the downtown area. Whistles were wet with a round of Margaritas while we waited for our table and we enjoyed the Mexican folk art and friendly ambiance of the wait staff. I don't have to eat gluten-free (husband Dan is the celiac) so I joined the majority of our group in feasting on a Chicken Mole Burrito that was tasty and beautiful with its white and brown sauce adornment. Numerous entrees were vegetarian or could be made vegan on the Viva Taqueria menu. Our bill was amazingly inexpensive as an added bonus. Drinks excluded, but with the tip, we each dined out for a mere $14.

The next morning was all about the Ithaca Farmer's Market, located in an open-ended, w ooden trussed structure that ended in a beautiful dock on Cayuga Lake. We all purchased goodies to pass around and had a smorgasbord of crepes, muffins, Chinese stir-fries and of course, chocolate. After an enjoyable "drive by", I settled on some Cambodian food, as I don't ever think it is too early to dine on spicy stuff. I got a wokked-up to order batch of Me Ka Tang, with flat noodles, tofu, spicy chili sauce, Chinese cabbage and garlic, which warmed me and my fellow samplers from the inside out. Perfect!

There were great crafts about, and two of my buddies snapped up felted hats to warm their heads on this chilly, drizzly morning. There were wonderful leather crafts, pottery, silk-screened clothing and photographers at every turn and we all came away with a holiday gift or two. I had a nice chat with a young man at the Bellwether Cidery booth about the various types of hard cider he had for sale. I fancied the still varieties, or those without carbonation, and will report back in a future blog post about the two bottles I brought back as a souvenir for my imbiber of gluten-free spirits.

Several of our party opted for the prehistoric looking stalks of Brussels Sprouts and my friend Laura carried a gorgeous bouquet of red, orange and yellow carrots that she couldn't resist toting around all day like a Veggie Ms. America. I was delighted to find some garlic for planting at the artful vegetable counter of Muddy Fingers Farm and the young gent manning the station was kind enough to permit a photo of his beautiful vegetables. Those would be two of my mischievous friends mugging in the background which I didn't notice when I took this shot.

Dan and I planted the bag of garlic this past weekend and are looking forward to our first garlic harvest next summer. I also used one of the garlic bulbs for cooking and while it is a similar size to the garlic I get at the supermarket, each clove was about three times as fat and made a lovely garlicky shrimp scampi the other night.

I searched in vain for some gluten-free bakery items in my reconnaissance and found none, so I would have to say that this was my only negative comment about this lovely farmer's market. Surely this is a niche that could use filling. The Ithaca Farmers Market is open on Saturdays from 10 am to 3pm through December at Steamboat Landing and open many more days and hours during the growing season.

Afterwards, our party of ten split up into two groups: one was into shopping at the array of shops in the downtown Ithaca Commons and the other was headed by our Cornell alumni buddy Anne, who wanted to stomp around her alma mater. Parking on the Cornell Campus is tight, so I would recommend taking the frequent shuttle buses to get there, particularly if there is a Big Red football game going on, as we found out the hard way.

This public university graduate was very impressed with her first visit to an Ivy League school. The Gothic architecture of the western campus was just beautiful. We toured the library and Student Union and marveled at the murals, woodwork and Hogwarts ambiance. Anne was interested in checking out her old engineering haunts at the other end of the Cornell campus, peppered with less architecturally-interesting Sixties buildings and we managed to sneak into a Stem Cell Symposium, where the bolder members of our group helped themselves to refreshments while the others tried to look like scientists and scanned the handouts and displays. One interesting tidbit about Cornell that Anne told us was that well-mannered dogs are allowed to attend classes as per an unusual endowment by a caninophile alumnus, which explains the large friendly dogs population we encountered.

I nipped into Autumn Leaves Bookstore for a couple of quick purchases before going back to our downtown hotel room to doll up for Saturday evening's festivities. We began with a swingin' art opening at the I.M. Pei-designed Herbert F. Johnson Museum of Art back at Cornell. We had spied a flyer about that night's event during our campus wanderings, so we duded up and had a blast at the opening of an exhibit of 19th century Japanese prints, serenaded by a jazz quartet and helping ourselves to free nibbles of marinated olives and artichokes, cheese, and fruit.

By group vote, we had decided on Madeline's for dinner, although I was sad to miss vegetarian icon, the Moosewood Restaurant, having cooked from their various cookbooks over many years. Madeline's was wonderful, however, and we wined and dined ourselves over the course of two hours, capping off a terrific dinner with bits of each other's desserts. Dessert was mandatory, as Madeline's big selection of elegant sweets made on premises by their full-time pastry chef beckoned to us from its prominently feature glass case.

We had to leave the next morning to make our way back to our various homes in New York and Pennsylvania, but this trip was a delight from start to finish and I am anxious to come back to Ithaca with my family for a holiday sometime soon.

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Sun, 16 Nov 2008 10:28:45 -0600

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Coconut Lime Seared Salmon [Paleo] [Low Carb]

Thu, 13 Nov 2008 19:19:15 -0600

At a junction between the Superbowl and Super Tuesday, I thought I'd send you a delicious salmon recipe of ours and a little reminder: Don't forget to vote tomorrow (Feb 5th)! Before heading out to vote, please consider the once-in-a-lifetime candidate for president, Ron Paul. Thanks - enjoy :)

4 fillets fresh or frozen (defrosted) wild caught Alaskan salmon with skin
lemon juice
squeeze lime juice
sea salt and pepper
4 T. organic virgin coconut oil (or olive oil) for frying

Seasonings:
dried
sprinkle dill and lemon seasoning

Coconut Lime Sauce:
1 can organic coconut milk
1/3 c. lime juice
peel of fresh lime, grated for zest
handful organic no-sulfur shredded coconut (extra for garnish)
slices of fresh lime, garnish

Prepare your coconut sauce by combining and stirring all the lime sauce ingredients in a large bowl. Once mixed, poor roughly two-thirds of the glaze and salmon in a leak proof bag and let marinate for at least 30 minutes for the flavors to meld.

Coat your grill with olive oil (spray or otherwise). Grill the salmon for 2-3 minutes per side - we like our salmon rare-medium, depending on freshness. Once the salmon is done to your liking, remove it from the grill and drizzle over the remaining coconut lime sauce. Sprinkle the coconut flakes on top and serve hot with a wedge of fresh lime.

As I mentioned previously in my Balsamic Molasses Grilled Salmon, eat the skin of the salmon to ingest the good Omega 3 fats. I know that sounds repulsive to some (my parents), but the Omega 3's are found right under the skin. In his nutritional bible Fats that Heal, Fats that Kill, Udo Erasmus cites the areas right underneath the skin, around the gills, fins, and belly as the sites of Omega 3 fish oil stores (pg. 263 in case you're curious). The good Omega 3 fats are a class of essential fats which our bodies cannot synthesize on their own, so they must come from our diet. The American/Western diet is lacking in quality fat (fish oils, coconut oil, hemp, flax, and olive oil), consumes far too much processed food, and has a highly distorted Omega3:Omega 6 ratio. This imbalance heightens the necessity for one to supplement his/her diet with more Omega 3 fats. Don't worry, the good fat is metabolized quickly and efficiently in the body, so it is not stored; you will not "get fat" by eating the correct fats. Indeed, the opposite is true when reasonable consumption of quality fats are included in the diet. Besides, salmon is virtually adored by everyone (vegan excluded, of course :) ), so dig in!

Quick Beet Potato Puree [Vegan]

Thu, 13 Nov 2008 19:19:14 -0600

1 lb. fresh raw beets OR 1 15 oz. can salt-free organic beets
3 small red potatoes
3 cloves fresh garlic
2 T. extra virgin olive oil
1/4 c. black olives

Seasonings:
rosemary (dried)
sea salt and pepper
turmeric
dried parsley

This is yet another delicious, quick, and healthy vegan side dish courtesy of the Vitamix (or your blender/food processor). This whole meal takes about 2 minutes from start to finish if you have the potatoes already cooked.

Wash off potatoes, cook if necessary. I had precooked potatoes on hand for ease of use when I come home late from work (like today). You can always resort to the quick paper towel-microwave method for cooking the potatoes, if absolutely necessary, but I recommend roasting a few on the weekend for later weekday consumption.

The actual "instructions" are a breeze: place the garlic, small potatoes (or halved medium cooked potatoes), raw washed beets, olive oil, and seasonings in the Vita-Mix. Turn from low (speed 1) to variable high (8-10) for approximately 1-1 1/2 minutes to blend while pushing the chunks to the bottom of the Vitamix with the damper. That's it! Blend to the consistency of your choice; I did a puree here which lends itself nicely for a topping for the rotisserie lam b we had tonight as a late celebration for Valentine's day. Garnish with parsley and enjoy either cold or warm. If you like it cold, it is better to eat beets this way in their raw form to retain folate and flavonoid content.

My other Vitamix recipes

Beets are a fantastic wintertime root vegetable packed with nutrients (as if the bright, intoxicating red color didn't signal that already!). The beautiful reddish-purple color of beets and their juice comes from pigment betacyanin which has an impressive number of health benefits. The beet pigment contains flavonoids called anthycyanins which seems to be responsible for much of the health-promoting effects of beets. World's Healthiest Foods gives a great summary on the health benefits of beets, but I'll summarize a few pointers:

Beets are high in folate and manganese. Folate is an essential B vitamin of which many women and the elderly rarely consume sufficient amounts. Deficiency of folate can lead to birth defects in newborns and neuromuscular degeneration, to name a few conditions.
They help protect against cancer, particularly colon cancer by encourgaing secretion of CD8 immune cells in the colon which help identify pre-cancerous cells.
They help protect against heart disease by lowering cholesterol (while raising HDL) and lowering triglycerides.
Help protect against birth defects (due to high folate content)

Of course, beets are not low glycemic index so take care to enjoy them in moderation while they are in season and fresh. The high sugar content of beets is what make them a traditional natural source of unrefined sugar. The sugar content is not outrageous, so beets can be safely consumed by diabetics in very small quantities and on rare occasion. Remember that adding a splash of extra olive oil to the beets will help lower the glycemic impact of the dish since high quality "good" monounsaturated olive oil fat lowers the insulin response in the body.

Again, try your fresh beets either raw in a salad or a puree, or only lightly steamed (save the juice, it contains much of the lost folate and Vitamin C!). The beneficial flavonoids and water soluble vitamins are lost in cooking and under heat. Folate is especially vulnerable to cooking. A disclaimer for anyone with kidney problems: the naturally occurring oxalates in beets can aggravate an oxalate imbalance in the body. Kidney and gallbladder problems allow high abnormal concentrations of oxalates to build up and crystallize, whereas a healthy body could process the oxalates found not only in beets, but also in many other veggies as well as in own own bodies.

Quick'n Tangy Broccoli Soup [Vegan] [Low Carb] [Low Fat]

Thu, 13 Nov 2008 19:19:13 -0600

1 lb. fresh broccoli (try to get stalks with as much floret head as possible. Less stem is better!)
2 c. low sodium organic vegetable broth (Pacific brand is gluten, dairy free, and vegan)
1 to 1 1/2 c. organic lite coconut milk
1 c. water
1/4" chunk fresh ginger root
7 cloves fresh garlic
5 t. nutritional yeast
2 T. extra virgin olive oil

Seasonings:
turmeric
freshly ground cumin
rosemary, to taste
sea salt and pepper
1/2 fresh lime, peeled

Optional:
2 T. organic hemp protein powder

Once all of your ingredients are in order, start by washing your fresh broccoli and chopping off a few of the florets to reserve for later. I used these florets at the end for garnish and texture.

Fill your Vita-Mix (or other blender) with the vegetable broth, coconut milk, water, garlic cloves, jalapeño, olive oil and seasonings. The beauty of easy blender soups like this is that you can just throw the veggies in whole; no chopping required. This is a time saver we can all appreciate. I put the garlic and pepper on the bottom of the blender and then pour over the liquids and add the seasonings. Add all the broccoli with the exception of the reserved garnish florets (do this depending on the strength of your blender if it can handle everything at once).

Cover the Vita-Mix and turn from low (1) quickly up to variable speed 10. After a moment, you can turn it all the way up to HIGH and blend for 6-8 minutes or until the soup is hot and steamy. If your blender is not powerful enough to heat the soup without itself overheating, puree the broccoli and soup ingredients in your blender and then warm the soup on low over the stovetop or in your microwave. This second method will take longer than the quick Vitamix method since the Vitamix is built to handle high heat and soup making (it is more of a power hog than your typical blender, however).

Once the soup is steaming, spoon in the nutritional yeast and then pour into serving bowl and drop in your reserved florets. You don't want to add the nutritional yeast until the very end since the hotter blending process can damage the B vitamins. Once completely blended, the steaming soup should not be too hot to add the nutritional yeast. This allows you to retain more of the active B vitamins while still getting that tangy, pungent flavor which the yeast imparts to the soup.

Nutritional yeast is a fantastic gluten free supplement which is easy to use and very flavorful. It is popular with many vegans as a potent source of many other B vitamins and vitamin B12 (if fortified with B12). The flakes are great for making dairy free cheese and cheese sauecsthat dissolve quickly. Nutritional yeast is gluten, dairy, and candida yeast free. It is a great and inexpensive supplement for everyone, but especially gluten free types who can't have brewers yeast.

For an optional protein and Omega fatty acid boost, stir in hemp protein powder at any time during preparation. If you are curious about hemp, read more about the benefits of hemp. Serve hot and enjoy.

Makes ~7 cups

Other uses for nutritional yeast:
The Cheesy Uncheese Sauce @ Karina's Kitchen (Gluten Free Goddess)

Speedy Hemp Seed Cucumber Dill Soup [Low Carb] [Vegan]

Thu, 13 Nov 2008 19:19:06 -0600

3 large organic cucumbers, washed with skin
3 cloves garlic
1/4" ginger
1 c. organic coconut milk*
1 1/2 c. unsweetened original hemp milk
~2 T. extra virgin olive oil

pinch dried spearmint leaves
dash cayenne pepper (optional!)
sea salt and pepper, to taste
hefty pinch dried dill
4 fresh basil leaves
4-5 fresh mint leaves
1 T. garlic powder

1/4 c. shelled organic hemp seed (plus extra for topping)

* you can use all hemp milk if you'd like. The coconut milk makes the ordinarily thin soup a bit thicker and more satisfying to me.

Wash, dry, and cut a whole cucumber into thirds or quarters. Add the cucumber, ginger root, and garlic to your VitaMix or other blender. For about 30 seconds, blend on medium-hi (5) while using the damper (or a long-handled spoon out of reach of the running blades) to compress the cucumber. Once the larger chunks of cucumber are chopped, turn off the blender.

Add in the hemp milk, coconut milk, olive oil and spices. Use your imagination for spices. I made this soup earlier in the summer when my mint plants were taking over the porch and begging to be used. Turn your blender to high and blend it for 1-2 minutes. I blend my soup until it is thoroughly mixed but there are still shreds of cucumber not pureed so it isn't just a single consistency. Serve cold, sprinkled with hemp seeds. This soup is quick and easy as a delicious, cooling appetizer or side soup.

I used to adore the Hungarian Cucumber Soup I made every summer, but after finally saying adios to yogurt and dairy I've not made it since. A recent onslaught of cucumbers, mint, and dill sent me craving another batch of coconut yogurt for this recipe. I will still do that in the future, but for now I'm making (dairy laden) goat milk yogurt in our Crockpot for Jon. I have to appease the dairy guzzlers in the house occasionally :) I thought a good swap for this soup would be coconut milk, but after reading on and on about Karina's love for hemp milk I decided to use it as the base.

I love hemp anyways and wanted another faucet of this amazing healthfood in my diet. This soup takes about 2-3 minutes in the Vitamix and is a nice cool, refreshing appetizer or meal. For even more protein toss in a scoop of hemp protein powder if you have it on hand. If not, no worries- hemp seed is nature's perfect little vegan package of balanced Omega3:6 healing fats, fiber (low carb!), and complete protein. All those Canadian's sure make a killing off our growing American demand for hemp!

Purslane, Plum and Avocado Salad [Vegan] [Low Carb]

Thu, 13 Nov 2008 19:19:05 -0600

Perhaps you've heard recent hype about an obscure green weed with amazing health benefits for depression, but the truth is that purslane is an old herbal remedy-food and long-time enemy of a tidy gardener. If you're not sure about the safety of harvesting it in the wild, stop off at your local farmer's market. Now we can add "Purslane, Not Prozac" to the book "Potatoes, Not Prozac," or my personal (contrived) favorite slogan "pushups, Not Prozac." Whether you are concerned about depression, the odds are you know someone close to you who is. While exercise to alleviate depression as demonstrated by these Duke University studies may not necessarily be your cup of tea, perhaps a nice bunch of purslane in your salad, stir fry, or soup might be. Heck, while you're at it, toss in some fresh avocado and seasonal fruit- peaches, plums, nectarines. You might even forget the ominous "healthy" stuff in your meal after you take a bite.

1-2 organic plums
~ 2 lb. fresh purslane
1 ripe organic avocado
5-6 roma tomatoes
slivers red onion
oregano, to taste

Dressing:
50-50 mix of organic extra virgin olive oil, crushed red pepper, red wine vinegar, sea salt, and pepper. Wash and pat dry the purslane and plums. Tear into bite sized pieces and put in a large bowl. Slice the red onion, plums, and avocado and add to the purslane. I cut my plums into thin wedges since I prefer them that way. Add the tomatoes and toss with dressing and oregano. That's it- fast, easy and delicious healthy greens and Omega 3's all in one tidy package.

If you are waiting to be impressed, check out the Nutritional profile of purslane. Purslane is high in magnesium and Vitamin C, so helps with:

It is also high in potassium, healthy omega 3 fats, Vitamin A, folate (a critical B vitamin), and calcium. Dr. Duke in his classic herbal reference The Green Pharmacy lists purslane as packing

"... up to a whopping 16 percent antidepressant compounds, figured on a dry-weight basis."

Well, with that resume why not try some purslane with your salad? As your salad? I'm sold, although this salad's a winner even without the purslane! I adore avocado, especially when combined with fresh organic peach or plum. It's an addiction akin to peach salsa. The seasonal local plums here add a nice juicy bite of Vitamins A, C, K, and a little fiber (eat the skin, always!) with a very low glycemic load of just a few points (under 55 glycemic index and under 10 glycemic load are "low"). Don't forget the humble avocado, harbor of healing monounsaturated good fat, a large amount of fiber (40% RDI of fiber: 13 carbs, 10 fiber per 150 g.), and a plethora of Vitamins C, K, E, folate, panthoethic acid (another B vitamin), and B6. Avocado also provides a good source of magnesuim, potassium, and other trace minerals necessary for health. Actually, I could (and may) write an entire post on the wonders of avocado and its use outside the parochial realm of guacamole dip or sliced topping. But for now, you can have your feel-good food without guilt (as if anything was stopping you).

Note: If purslane is hard to find in your area, watercress, spinach, dark leafy lettuce (not iceberg) are great alternatives.

[Gluten Free Recipe] Gluten Free Oatmeal Pancakes

Thu, 13 Nov 2008 15:42:21 -0600

Gluten Free Oatmeal Pancakes


pancakes made from oatmeal, gluten free and vegan, super deliousious. -- posted by vegfreak


http://www.recipezaar.com/329664

[Gluten Free Recipe] Vegan Hot Chocolate

Thu, 13 Nov 2008 15:42:21 -0600

Vegan Hot Chocolate


This quick and easy gluten free beverage can be made from scratch in a matter of minutes.

More on this recipe and more @ <a href="http://www.elanaspantry.com/beverages/hot-cocoa/" target="_blank">www.elanaspantry.com</a> -- posted by Elana's Pantry


http://www.recipezaar.com/329670

Gluten Free and Vegan Sesame Truffles

Mon, 10 Nov 2008 23:02:49 -0600

View the full post and recipe at http://www.elanaspantry.com/desserts/sesame-truffles/ -- posted by Elana's Pantry

Spanish Style Sprouted Saffron Quinoa

Sat, 08 Nov 2008 11:28:09 -0600

(raw vegan, gluten-free) I just love saffron, especially in a yellow rice or pasta dish. It has a unique subtlety all its own. It can indeed be pricey, but a little goes a long way and adds a luxurious, ethnic tone to Spanish, Latin, and Mediterranean dishes. This is my raw take on a favorite Spanish yellow rice dish, which is also popular in South Florida and in the Caribbean. Quinoa is considered one of the most nutritionally complete foods, and one of the very few grains (if not the on

Article and 3 Recipes on “Living Green Magazine”

Thu, 06 Nov 2008 23:35:00 -0600

Read the article Living Green Magazine wrote about me, it includes 3 recipes too for: Goldenberry and Mulberry Chutney Wild Berry Rice with Cashews Antioxidant Superfood Smoothie All vegan, dairy free, wheat and gluten free, organic, healthy, fast to make, nutritious, and delicious. Unheated, uncooked, and raw food! Enjoy it.

Chocolate Orange Truffles

Thu, 06 Nov 2008 22:23:29 -0600

These truffles are healthy and wholesome, gluten free and vegan!!! For the complete recipe go to http://www.elanaspantry.com/desserts/chocolate-orange-truffles/ -- posted by Elana's Pantry

Black & White Hazelnut Truffles

Wed, 05 Nov 2008 11:54:44 -0600

(raw vegan, gluten free) Some tweeting about Nutella last week helped to put the chocolate bug in my (un)cooking bonnet. It was that time again for something sweet, something rich and chocolatey. What could be better than that something tasting like a healthy version of Nutella? Well, that was the idea anyway. These dense, decadent truffles turned out to be more like Nutella’s intensely sophisticated cousin. A little raw cacao goes a very long way, even in a household of chocoholics an

Ani Phyo’s Raw Food Kitchen: Ginger Almond Nori Rolls

Wed, 05 Nov 2008 06:52:46 -0600

Join me and I’ll show you a fast, easy, raw food, vegan, Japanese-inspired nori roll recipe using your food processor. This recipe is from my uncookbook “Ani’s Raw Food Kitchen”. Visit my raw food blog for more raw food recipe ideas, more videos, and organic ingredients: http://www.AniPhyo.com

Chocolate Prune Truffles

Mon, 03 Nov 2008 22:32:47 -0600

These chocolate prune truffles are gluten free and vegan! Here's the original and complet post: http://www.elanaspantry.com/desserts/chocolate-prune-truffles/ -- posted by Elana's Pantry

Ani Phyo’s Raw Food Kitchen: Mulberry & Golden Berry Chutney

Sat, 01 Nov 2008 15:01:04 -0500

I’ll show you how to make a vegan, raw food recipe using tangy golden berries mixed with sweet mulberries, a hint of Indian spices and fresh cilantro. A fast, easy, nutritious, delicious raw food. No cooking, simply process and serve. Visit my raw food website for more recipe ideas, more videos, and organic ingredients: http://www.AniPhyo.com

Ani Phyo’s Raw Food Kitchen: Going to the Farmers’ Market

Sat, 01 Nov 2008 01:00:38 -0500

Join me on a trip to the Hollywood Farmers’ Market, where I’ll shop for the freshest organic raw food produce for my vegan, raw food recipes. Visit my raw food blog for more raw food recipe ideas, more videos, and organic ingredients: http://www.AniPhyo.com

Apricot Kream filled Acai Tartlets for Maroon 5 on Halloween

Fri, 31 Oct 2008 12:56:00 -0500

These beautiful tartlets are made with Acai and filled with a blended apricot kream (vegan, raw food, dairy-free). I’ll be serving my raw food treats to Maroon 5 tonight in the Hollywood Hills at their annual Halloween Bash! Apricot Pudding makes about 1 cup (about 8-9 servings) 2/3 cup dry apricots 1/3 cup cashews 2/3 cup filtered water 1 Tablespoon vanilla extract 1 Tablespoon pitted Medjool dates Place everything in high-speed blender, blend smooth. Acai Tartlets makes 9 x 2

Ani Phyo’s Raw Food Kitchen: Kreamy Curry Dressing

Thu, 30 Oct 2008 19:41:49 -0500

Join me and I’ll show you how to whip up an easy, fast, delicious, nutritious, raw food, vegan dressing in your blender. This recipe’s from my uncookbook “Ani’s Raw Food Kitchen”. Visit my raw food blog for more raw food recipe ideas, more videos, and organic ingredients: http://www.AniPhyo.com

Gluten Free Vegan Pumpkin Pie

Wed, 29 Oct 2008 21:28:30 -0500

I have never been much of a pie baker, so when I found out Emily's class was having pumpkin pie for their fall festival I was a little nervous. I went online looking for a recipe but I couldn't find one that had (or rather DIDN'T have) everything I needed. I did, however, find a fabulous vegan pumpkin pie filling at Vegan Spoonful . Ok, battle half over...now for the crust. This is a conglomeration of 3 different recipes plus my own experiences in gluten free baking. When you look at this recip

Rawsagna Recipe from Bizarre Foods

Tue, 28 Oct 2008 07:36:29 -0500

Here’s the recipe for the RAWsagna I made for Andrew Zimmern on the Travel Channel. It’s adapted from the recipe in my uncookbook Ani’s Raw Food Kitchen. This raw food RAWzagna is made by layering an herbed crust, tangy marinara, delicious cheeze (I spell my vegan raw food cheezes with a Z for dairy free), and fresh fillings. And…just like cooked lasagna, this raw food version tastes even better the next day. Make sure to slice your zucchini ‘pasta’ as thinly as possible so your lasagna i

Chocolate Mylk Shake

Sat, 25 Oct 2008 19:29:06 -0500

Chocolate Mylk Shake makes 4 servings This is my recipe for the raw food vegan Chocolate Mylk Shake I made for Andrew Zimmern on the LA episode of Bizarre Foods. Almonds are blended to make my dairy-free mylk. It’s sweetened with dates, spiced with vanilla bean and raw cacao powder, then kissed with coconut oil for extra richness. Holy cow, you won’t believe this is dairy-free, cruelty-free, sugar-free, guilt-free, vegan, vegetarian, raw food, good for you and the planet. Live green. 1

Hemp Sunburger on Flax Flatbread

Sat, 25 Oct 2008 19:11:33 -0500

Hemp Sunburger on Flax Flatbread makes 4 servings Here’s my recipe for the raw food hemp sun burgers I made for Andrew Zimmern on the LA episode of Bizarre Foods. If you don’t have a dehydrator, you can always bake at low temperature or prepare as you would a veggie burger. Though, raw food dehydration is always the best option for optimal nutritional benefits. This recipe is vegan, vegetarian, organic, gluten-free, wheat-free, sugar-free, healthy, delicious and raw! 2 stalks