Archives for gluten-free

Garlic Miso Soup

this recipe calls for a blender (preferably, hand-held immersion type)

10 garlic cloves, peeled

2 Tbsp white miso paste (amount may need adjustment)

2 cups water or vegetable or chicken broth

optional garnishings: gomasio, grated turmeric, chopped scallion or parsley

In a pot, cover garlic with water or broth and bring to boil. Lower flame, allowing contents to simmer for about 5 minutes until garlic softens. Pour out about 4 Tbsp of liquid into a small bowl and add miso paste. Using back of soup spoon mash miso paste and liquid together and scrape back into the pot. With immersion blender (or in a traditional blender), blend to desired consistency, adjusting for seasoning (with either more miso paste or a bit of water). Garnish and enjoy!!

Cabbage-Turnip-Bean Stew

3 heads garlic, chopped

1 medium onion, chopped

2 15oz cans, cannellini beans (rinsed and drained)

4 medium turnips, peeled and quartered

2 Tbsp tomato paste (or ketchup)

1/2 small cabbage head, shredded (about 3 generous handfuls)

3 Tbsp olive oil

2 bay leaves

1 1/2 – 2 cup water or chicken broth

salt and seasoning to taste (depends on whether using broth or water)

Cover bottom of heavy-bottomed pot with olive oil, adding garlic and onion. Allow to turn golden, add beans. After a few minutes, add seasonings, bay leaf and broth or water. Cook for about 7-10 minutes at gentle simmer. Mix in tomato paste and add cabbage. Cook for another 5 minutes and …..presto! Serve sprinkled with cheese or pancetta – yumm.

Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

2 pints, strawberries washed, trimmed & quartered

3 cups rhubarb stalks, washed, chopped

3/4 stick butter, room temperature

2 cups rolled oats (non-quick cooking)

1 cup coconut sugar

1 Tbsp cinammon

1 Tbsp lemon juice

Preheat oven to 350F. Combine stawberries, rhubarb, 3/4 of sugar and lemon juice in a bowl. In separate bowl, combine remainder of sugar with oats, cinnamon and a pinch of sea salt. In small chunks, add in butter (reserving a teaspoon or so for the pan) to create a clumpy mixture for the topping. Butter an 8″x8″ ovenproof pan. Transfer strawberry mixture into pan adding the topping. Bake for 35-40 minutes. Let cool for 10 minutes and serve with ice cream (or not).

Coconut Flour Blueberry Muffins

1/3 cup, plus 2 Tbsp coconut flour

1/8 tsp baking soda

pinch sea salt

3 eggs

1/2 cup coconut milk

1 1/2 Tbsp honey

2 Tbsp melted coconut oil

1/2 tsp vanilla extract

1/3 cup fresh blueberries

Preheat oven to 350ºF. Line muffin tin with parchment forms (either 6 large muffins or 16 small). Combine first 3 ingredients in one bowl and the rest (except blueberries) in a separate one. Mix contents of both bowls together and let sit for about 5 minutes. Fold in blueberries and spoon mixture into muffin tray. Bake for 20-30 minutes (depending on muffin size).

Winter Veg and Tahini Sauce

medium roasted sweet potato

steamed broccoli florets

cooked buckwheat (or brown rice)

5-6 Tbsp tahini

3 Tbsp lemon juice

4 Tbsp water

2 cloves of garlic, chopped finely

1/2 tsp salt

To prepare sauce, whisk the last four ingredients together and set aside for about 20 minutes to let flavors blend (blender can also be used, but more water may be needed). Pour over vegetables and enjoy! Tahini sauce will keep in the fridge for about 5-7 days.