All posts filed under: Gluten Free

Brown Rice, Almond Horchata

My son asked me for some Horchata so I decided to make some that would feed his little body and not pump it full of sugar. Here is the recipe! 3 dates 2 tablespoons raw honey 1/2 tsp sea salt 1 cup brown rice 1 cup almonds 1/2 cup coconut cream 1 tsp cinnamon 1 cinnamon stick 1 vanilla bean 1)  Soak brown rice, almonds, cinnamon stick, & Vanilla bean in a bowl of water overnight 2)  Drain, remove cinnamon stick, & vanilla bean, then place all ingredients in blender with 4 cups fresh cold water, add 3 dates, 2 tablespoon of raw honey and the inside of the vanilla bean. 3)  Blend, blend, blend, then pour into a nut-bag, squeeze bag over a large bowl until milk is full strained. Then  add  cinnamon, stir and  Ta-Da healthy Horchata. If you like add coconut cream to make it extra creamy!!       Advertisements

Flour-less Fudge Brownies

Last night I made these delicious Brownies. They are very rich & Creamy so I would eat a small square, topped with some coconut cream or coconut ice cream! This will definitely satisfy your sweet tooth. 1 1/2 cup Organic Almond Butter 2 Organic Eggs 1 1/4 cup Wholesome Sweeteners Agave, Honey or Maple Syrup 1 tsp of very good Vanilla 1/2 cup Organic Cacao Powder 1/2 tsp Sea Salt 1 Tsp Baking Soda 1 Cup Vegan Dark Chocolate Chips or Unsweetened Chocolate (if you use chocolate chips it turns out delicious but very rich, sweet & delicious) 1/4 cup cacao butter (If you want to top with Chocolate Ganache) 1/4 cup Chocolate   1) In large bowl blend almond butter until smooth 2) Add in eggs, agave & vanilla 3) Then add cacao powder, sea salt, baking soda, and chocolate chips 4) Grease 9X13 inch baking dish with coconut oil 5) Pour batter into dish & bake at 350 for 30-40 minutes     While brownies are baking melt Cacao butter in small sauce pan …

Gluten Free Cinnamon Rolls

I make these cinnamon rolls every year around the holidays. The recipe was given to me by my mother-in-law but I put my own spin on them! Make the dough the night before, fill, roll and refrigerate overnight. ENJOY!! Gluten Free Cinnamon Rolls: 4 1/2 cup gluten free flour (I use cup4cup) 1 pkg. dry active yeast 1 cup almond milk 1/3 cup coconut oil 1/3 cup sugar 1/2 tsp salt 3 eggs 3/4 cup packed brown sugar 1/4 cup gluten free flour 1 Tbsp ground cinnamon 1/2 cup coconut oil 1 tbsp almond milk for glaze 2 cups powdered sugar 2 teaspoon brown rice syrup In a large mixer bowl combine 2 1/4 cups of gluten free flour and the yeast. In a small saucepan heat almond milk, the 1/3 cup coconut oil, the 1/3 cup sugar and slat just until warm, stirring constantly. Add to flour mixture. Add eggs and beat for 30 seconds, scraping sides of bowl constantly. mix on high for 3 minutes. Using a wooden spoon, stir in as much …

Butternut Squash Mac N Cheese

I made the most delicious dish last night and per all my instagram followers request I am posting the recipe. ENJOY! 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups) 1 cup homemade or low-sodium chicken stock 1 1/2 cup almond milk Pinch of freshly grated nutmeg Pinch of cayenne pepper 3/4 teaspoon coarse salt Freshly ground black pepper 1 pound gluten-free elbow macaroni 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup) 4 tablespoons Parmesan cheese, finely grated (1 ounce) Coconut oil to grease your pan Preheat oven to 375 degrees. Combine squash, stock, and almond milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, …

New Adventures as a Food Broker

Hello Friends, Family, & Foodie Fan’s I am so sorry I have been MIA…… I am proud to say I have been absent for a great reason. I spent my summer & the past few months teaching cooking classes to children through a company called Kitchen Kid. I had the opportunity to work with other Culinary Coaches and really inspire young chefs to expand their palates. It has been such an amazing experience and I was proud to be apart of it.  The Summer was filled with Delicious Adventures with Taste of TV, Critics Choice, Ultimate Eats, & Restaurant Camp! If you live in the Los Angeles area I highly recommend this camp for your little kids. I will definitley be sending my son once he is old enough (6 years old). Once the School year began I started teaching a few enrichment classes within different private schools in the LA area.  All in all It was such a rewarding experience to let kids know where food comes from and take them to local farmers markets and …

Celery Root Mash

I am always on the hunt for a mashed potato replacement. I have been hooked on cauliflower mash for months until recently when I tried celery root mash at The Parish in Downtown LA. I fell in love and instantly went on the hunt for celery root. It took 3 grocery stores but I finally found some. I love this alternative to the “Potato Mash” and I am sure you will to! INGREDIENTS: 2 pounds celery root 1/2 cup organic grass-fed milk or cream 3 tablespoons unsalted grass-fed buter salt to taste 1) Bring large pot of water to a boil, Cut celery root into 1 inch cubes place in pot and boil for 30 minutes 2) Drain celery root and return to pot 3) add milk, butter and any add ins ( I aded 1 clove of garlic and onions) Mash add salt to taste, mash some more and serve!

Curry & Kelp (Shrimp Coconut Curry with Kelp Noodles)

I have been hearing a lot about the health benefits of Kelp Noodles and I really wanted to try them out. Aside from being gluten-free, wheat-free and raw, kelp noodles are a type of seaweed that are jammed packed with nutrients. Now I LOVE Thai curry oh so much so I decided curry and kelp would be a perfect match! Here is my creation and I hope you enjoy it as much as my family did. INGREDIENTS: 3 Tbs Ghee 2 Onions Chopped 3 Cloves Garlic 2 Tbs Tomato Paste 2 Tbs Curry Powder (I use Penzeys Spices) 1 Cinnamon Stick 2 Dried Chiles 1/2 Cup chopped carrots 1 cup chopped broccoli Salt & Pepper to Taste 2 Cans of Coconut Milk 2 Cups Chicken Stalk 1 lb shrimp 1/4 cup Cilantro 1 Lemon Juiced DIRECTIONS: Heat Ghee in a large pot over medium-low heat. Add the onions and garlic and cook slowly until the onions are very soft, about 15 minutes. Add tomato paste, curry powder, cinnamon stick, and chiles and stir. Season with salt …