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Recipes

Chinese-Style Braised Pork (gluten-free, paleo)

by Judith Finlayson

Chinese-Style Braised Pork (gluten-free, paleo)

This recipe is so easy to make you can dish it up as a weekday meal, but it’s also delicious enough to serve to guests. A platter of stir-fried bok choy makes a perfect accompaniment. If you’re offering wine, a cold Gewürztraminer is a perfect fit, according to author of The 163 Best Paleo Recipes,...

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Gluten-Free Turkey Gravy

Craving a hot turkey sandwich? Be sure to make extra gravy for the next day, say Donna Washburn and Heather Butt, authors of Easy Everyday Gluten-Free Cooking. 1⁄2 cup turkey pan drippings 125 mL1⁄2 cup sorghum flour 125 mL3 to water, vegetable water or 750 mL to4 cups GF chicken stock 1 L Salt an...

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New World Leek and Pepper Soup

by Judith Finlayson

New World Leek and Pepper Soup

New World Leek and Pepper Soup, page 38, The 163 Best Paleo Slow Cooker Recipes by Judith FinlaysonVegetarianServes 8 I call this soup “new world” because it’s a variation on the classic French leek and potato soup, using sweet potatoes and peppers, two ingredients that Christopher Columbus introduc...

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Spinach ‘Ricotta’ Portabello Mushrooms

by David Cote & Mathieu Gallant

Spinach ‘Ricotta’ Portabello Mushrooms

Spinach ‘Ricotta’ Portabello Mushrooms, page 165 of RawEssence by David Cote & Mathieu Gallant Raw, healthy and gluten-free!Makes 4 portions Preparation: 10 minutesMarinating: 1 hourDehydration: about 2 hoursEquipment: dehydrator 4            portobello mushrooms, trimmed (see Tips) 41⁄4        ...

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Gluten-Free Quinoa and Vegetable Summer Rolls

By Camilla Saulsbury

Gluten-Free Quinoa and Vegetable Summer Rolls

 Summer rolls are quintessential Asian appetizers: easy to eat out of hand and perfect for pairing with a variety of beverages. Here, they get a spa makeover with vibrant vegetables and nutty quinoa as the filling. Lime juice, garlic and hot pepper flakes add great kick to the dipping sauce, says Ca...

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Cinnamon Pineapple Creamsicle Smoothies (raw, vegan, gluten-free)

By Chef Douglas McNish

Cinnamon Pineapple Creamsicle Smoothies (raw, vegan, gluten-free)

This sweet, tasty treat is full of flavors that will make you remember the days when you went running for the ice cream truck when you heard its bell, says raw food expert and author of Eat Well, Eat Raw, Chef Douglas McNish.Makes 2 cups (500 mL) Ingredients 1⁄2 cupcashew milk125 mL1⁄3 cupfreshly sq...

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GF Peanut Butter and Quinoa Granola

By Camilla Saulsbury

GF Peanut Butter and Quinoa Granola

" I have fond memories of my mother’s homemade granola, rich with nuts, honey and toasted oats. My version ups the flavor and nutrition ante with quinoa, peanut butter and dried cranberries. Spoon it up with milk, sprinkle it on yogurt or pack a handful in a small plastic bag for a mid-morning boost...

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Lemon Poppy Cake

by Donna Washburn, PHEc and Heather Butt, PHEc

Lemon Poppy Cake

 Lemon Poppy CakeMakes 4 servings Serve this cake with fresh strawberries for a pleasant treat in early summer!Tips:We like to use the whisk attachment that comes with our handheld mixer to beat the egg white, as it makes quick work of the task.Let cakes cool completely, then wrap tightly and freeze...

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Ricotta Roulade (Raw & Gluten-Free)

by David Cote & Mathieu Gallant

Ricotta Roulade (Raw & Gluten-Free)

Ricotta Roulade, page 50, RawEssence by David Cote and Mathieu Gallant ~ this is the perfect summer gluten-free appetizer. It's absolutely divine as part of a brunch or bridal shower!3⁄4 cup Macadamia ‘Ricotta Cheese’ (see below recipe)175 mL
 1 large zucchini 11⁄4 red bell pepper, cut into 25 very...

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Kasha and Beet Salad with Celery and Feta

by Judith Finlayson

Kasha and Beet Salad with Celery and Feta

 I love the robust flavors of this hearty salad. Beets, parsley and feta are the perfect balance for assertive buckwheat. It’s a great combination and a wonderful buffet dish, says author of The Complete Whole Grains Cookbook, Judith Finlayson.  TipBuckwheat groats that are already toasted are known...

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