gluten free

Currently Cooking

Zucchini Pasta with Vegan Pesto 

 

Vegan Pesto

2 cups tightly packed fresh basil

1/2cup walnuts or pine nuts

1 to 2 cloves garlic, roughly chopped (to taste)

1/2 cup extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

1 tablespoon lemon juice

3 tablespoons nutritional yeast

 

Zucchini Noodles

4-5 small to medium zucchini 

olive oil

1 cup pitted and sliced cherries

lemon zest

shelled pistachios

Combine basil, olive oil, pine nuts, and garlic in blender or food processor. Blend until paste forms, stopping often to push down basil. Add nutritional yeast, lemon juice, and salt; blend until smooth. Transfer to small bowl. 

Place zucchini over a large bowl and use a julienne peeler or spiralizer to create noodles. Drizzle a small amount of olive oil on top and toss to coat. Spoon pesto over the noodles and toss with your fingers or two forks to coat. Add more pesto as needed.

Optional: Top with chopped pistachios, halved cherries, and a bit of lemon zest. Serve immediately. 

Inspiration + photo: Edible Perspective 

Currently Cooking

 Quinoa Breakfast Bowl

1 1/2 cups cooked quinoa

1 cup blueberries/peaches/cherries

1 banana, sliced

1/4 cup sliced almonds

1-2 tbsp real maple syrup/agave

1 tsp cinnamon

1/4 cup of coconut/almond milk

Mix warm quinoa with maple syrup and cinnamon

Add fruit and almonds

Serve into bowls (makes 2 servings)

Pour favorite milk on top

Photo: The Wheatless Kitchen

Currently Cooking

 Kale Salad + Honey Vinaigrette 

3 tbsp white wine vinegar

2 tbsp finely minced shallot

1 tbsp honey

1 tbsp extra-virgin olive oil

1 tsp salt

 black pepper to taste

4 cups of curly kale, stems removed, shredded

1. Whisk vinegar with shallots, honey, olive oil, salt, and pepper
2. Massage kale and vinaigrette until evenly coated
3. Place marinated kale in a glass container and refrigerate overnight
4. Serve the next day with additional toppings such as avocado slices, pomegranate seeds, pine nuts or beets
Photo: Bloglovin

 

 

Currently Cooking

 Blueberry + Sea Salt Popsicles

1 cup raw cashews, soaked for at least 4 hours, rinsed and drained.

2½ cups filtered water

2 tablespoons light agave syrup

1 teaspoon pure vanilla extract

a pinch or 2 of sea salt

2 cups fresh blueberries

2 teaspoons pure vanilla extract

 

  1. Combine the soaked cashews, water, agave, vanilla, and sea salt in a high speed blender.
  2. Blend for 2 minutes.
  3. Set aside.
  4. Combine blueberries, vanilla, and ½ cup of the prepared cashew milk in your blender.
  5. Fill your popsicle molds half way with cashew milk. Fill the rest of the molds with the blueberry puree.
  6. Freeze molds for about 1 hour and then insert a wooden popsicle stick into each pop. Return to the freezer for another 4-6 hours or until frozen solid.

Photo: Beard&Bonnet

Currently Cooking

Chilled Avocado and Coconut Soup

2 avocados, peeled and pitted

3 inches (7 cm) cucumber, peeled and cut into smaller pieces

1 cup cold water

1/2 cup coconut milk

4 tbsp lemon juice

4-8 drops tabasco

a handful chives, chopped

3 stems dill

2 ice cubes

1 tsp salt

Toppings

a drizzle of olive oil

1/4 cup pumpkin seeds, roughly chopped

dill & chives, chopped

1. Add all the ingredients to a food processor or blender.

2. Mix it until completely smooth.

3. Season to taste.

4. Serve immediately or chill in the fridge

5. Add a splash of olive oil, a sprinkle of toasted pumpkin seeds, and a pinch of chopped chives and dill.

Recipe and photo from David and Luise at Green Kitchen Stories.

Currently Cooking

 Gluten-Free Granola

6 cups gluten-free oats

1 cup raw almonds

1 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

3/4 teaspoon salt

3/4 cup coconut oil, liquid

3/4 cup macadamia nut butter/raw peanut butter

1/4 cup plus 2 tablespoons honey/maple syrup/agave

3/4 cup golden raisins

 

1. Preheat the oven to 325º

2. In a large bowl combine the rolled oats, Brazil nuts, and pecans.

3. In a glass measuring cup, combine the maple syrup, coconut oil, cinnamon and sea salt. Mix well with a fork. Drizzle the syrup mixture over the oats, and stir as you go. Gently stir until oats are evenly coated.

3. Spread the granola mixture onto the two baking sheets. Bake in the center of the oven for 25-30 minutes until golden.

4. Remove from the oven. Cool.

5. Pour granola into a large bowl. Add in the dried cranberries and stir.

6. Store in an air-tight container.

 

Recipe: Gluten-Free Goodness
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