So this is the first post of my blog. Are you excited? I am.
Once again, this blog is a place for others to see what I have been making and to help them be inspired to eat well.
So...here is the first recipe.
Courtesy: Alicia Silverstone-The Kind Diet
I found this recipe awhile ago and was slightly put off by the idea of so much cabbage, but once I cooked it I was hooked. It is light and delicious and it makes you feel alive after eating it.
1/2 pound pasta (Ancient Harvest Quinoa Pasta is delicious)
2 Tbs olive oil
2 Large onions sliced thinly
4 Garlic cloves
2 Celery stalks, thinly sliced
1/2 Cup tamari
1 Head green cabbage (I like Napa)
5-6 Tbs marinara sauce (I use heirloom cherry tomatoes)
In a large skillet over medium/high heat, heat the oil. Add the onions and cook for about 7 minutes or until they have softened. Add the garlic and sauté for 3 more minutes, until the onions are transparent and turning brown.
Add the celery and saute for 3-4 minutes. Stir in tamari and then add cabbage. Saute for 4 minutes, reduce head to a simmer and cook for 5 minutes longer.
I end up cooking it a little longer than the recipe says.
Add salt and pepper to flavor.
Add the pasta and toss together.
|Amazing Gluten Free Pasta|
And my favorite recipe of all times!!!
Coconut Flour Apple Cake
This cake is....heavenly. It is vegan and gluten free and to die for. You would not know that it was gluten free if I did not tell you. I made it yesterday and there is barely anything left. Everyone who has tried it can't get enough of it.
This great recipe comes from this amazing lady who does her own blogs. Please check her out: http://glutenfreegoddess.blogspot.com
So here is the recipe.
Line the bottom of a 10-inch Springform cake pan (you'll need a deep pan for this cake) with parchment paper.
Preheat the oven to 350 degrees F.
Whisk together these dry ingredients in a mixing bowl:
1 cup Bob's Red Mill Sorghum Flour (aka jowar flour)
1/2 cup organic coconut flour
1/2 cup tapioca starch
1 scant teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/3 cup organic light brown sugar (I used sucanat)
1/2 cup vegetable oil (I used organic Canola oil)
1 cup light coconut milk or So Delicious coconut milk
2 beaten organic free-range egg whites or use Ener-G Egg Replacer mixed for two eggs (1/4 cup liquid)
2 teaspoons bourbon vanilla extract
Beat until the batter is smooth and silky. If by some chance your batter is stiff, add a little more coconut milk to thin. (This batter is thinner than muffin batter, but thicker than wheat-based cake batters.)
Let the batter rest while you ready the apples.
4 medium organic apples.
Peel and core the apples. Slice into even slices- not too thin.
Add roughly three quarters of the sliced apples to the cake batter and stir by hand to distribute.
Using a silicone spatula, scoop the cake batter into the prepared Springform pan. Smooth and even out the batter as best you can.
Press the remaining apple slices into the top of the cake batter in a circular pattern.
Sprinkle the top of the cake batter and apple slices with organic cane sugar or turbinado sugar crystals for a crunchy sweet top crust.
Bake in the center of a preheated oven until golden and firm. The cake should bake in roughly an hour- anywhere from 55 to 60 minutes. Do a test for doneness by inserting a small thin knife or a wooden pick into the center- it should emerge clean.
Cool the cake on a wire rack for ten minutes. Using a very thin spatula, loosen the sides of the cake from the pan and unclasp the Springform pan. Continue cooling the cake.
Slice with a sharp cake knife and serve slightly warm or at room temperature.
Wrap leftover pieces in foil, bag and freeze for best texture and taste.
Makes 10 servings.
Thanks to all of you who are checking me out!!
Enjoy the food.