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By Camilla Saulsbury
Author of 500 Best Quinoa Recipes, Camilla Saulsbury, is sure no one will ask, “Where’s the beef?” when sampling this incredibly delicious vegetarian dish. Simmering hearty black beans and quinoa with onions, garlic, herbs and spices creates a wonderfully complex chili that’s finished with fresh lim...
by Donna Washburn, PHEc and Heather Butt, PHEc
Dairy-free / Lactose-free / Egg-free / White sugar–free Makes 4 servings Make this in the fall, when squash are plentiful, for an excellent accompaniment to Thanksgiving or Christmas turkey, say authors of 250 Gluten-Free Favorites, Donna Washburn PHEc, and Heather Butt PHEc.TipsFresh herbs keep l...
By Camilla Saulsbury
Quinoa is also an excellent source of magnesium, folate, phosphorus, iron and fiber, so it’s an ideal ingredient for vegans, vegetarians and flexitarians. And because it’s gluten-free, it’s an extremely valuable ingredient for anyone affected by gluten intolerance. Camilla Saulsbury, author of 500...
By Camilla Saulsbury
Perfect for back to school/work!These delightful muffins are North American classics. They're great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked, says author of 150 Best Gluten-Free Muffin Recipes, Camilla Saulsbury• ...
By Chef Douglas McNish
This dish is a great way to get as many healthy ingredients into your body as possible without having to sacrifice any of the things you love. The softness of the root vegetables makes it reminiscent of traditional al dente pasta, says author of Eat Raw, Eat Well, Chef Doug McNish.Makes 2 servings3...
By Theresa Santandrea-Cull
Theresa Santandrea-Cull, co-author of Complete Gluten-Free Diet & Nutrition Guide, recommends this gluten-free salad for summer get-togethers!Click on the link below for the full recipe...
By Douglas McNish
This version of the classic North American salad replaces iceberg lettuce with heart-healthy kale and the mayonnaise with a delicious oil-free blended dressing. Chef and author of Eat Raw, Eat Well, Douglas McNish says the key is to cut the kale very finely to allow it to soften properly.Makes 1 to...
By Douglas McNish
This light, summery soup makes a perfect snack or starter for a meal. Chef Douglas McNish, author of Eat Raw, Eat Well, loves to top it with a dollop of Cashew Sour Cream (page 204).Makes 3 cups (750 mL)2 cups chopped peeled, seeded cucumber 500 mL1⁄2 cup chopped romain...
By Theresa Santandrea-Cull
Sometimes simple really is best — says co-author of Complete Gluten-Free Diet and Nutrition Guide, Theresa Santandrea-Cull, and this recipe is proof! 2 cans (6 oz/170 g) water-packed 2 flaked tuna, drained2 eggs, beaten 21⁄4 cup potato starch ...
by Donna Washburn, PHEc and Heather Butt, PHEc
Dairy-freeLactose-freeMakes 36 squares (1 per serving)Temptingly tart, amazingly addictive — you’re going to want a second or third piece. You’ll be so glad this recipe is gluten-free. And, you know it will be good as it's made by food experts Donna Washburn and Heather Butt, who created the brillia...