Month: January 2011

All Veggie Burgers are NOT Created Equal!

I recently decided to take soy and gluten out of my eating plan.  I did some research and discovered that gluten is a huge source of inflammation in your body and soy is a steroid.  Soy is super processed, so I had to STOP that and begin to read my labels even more closely than before.  I read all of the labels of the veggie burgers I had been eating and the ingredients almost always included soy or soy protein or gluten or essential gluten.  So I began the hunt for a soyless and gluten-free veggie burger.  And I found one  and I want you to look at the chart and listen to this video.

Asheraf’s Brand.  My next task is to get it in the stores where I shop.

Stay tuned.

Glenda the Good Foodie

 

 

Gluten-Free Pancake Mix – Product Review

http://glendagoneglutenfree.blogspot.com/2011/01/gluten-free-pancake-mix.html

Gluten-Free Pancake Mix by Pamela   

I have used this mix, and I can tell you that it is GREAT! The texture is so light I wondered how substantial the pancakes would be.  The first time I tried the pancakes, was at my friend Lenora’s house.

I bought the mix at Henry’s Farmer’s Market in Woodland Hills CA.  They have a whole section of gluten-free products.

I topped it off with Sugar-free Mrs. Buttersworth Syrup.

I recommend this mix if you are seeking gluten-free pancakes mix.  I thought I was going to have to give up pancakes. Whew!! That was close. I was willing to give them up if  I had to but I don’t.

Enjoy!

Glenda’s Gluten Free Store Online

Detox Green Soup Recipe – From the Gluten-Free Goddess Blog

I found this awesome blog where every recipe is gluten-free.  It is winter time and it is a good practice to detox each season (4 times per year).  This Detox Green Soup is simple and has cleansing benefits.

Detox Green Soup Recipe

This easy detox soup can be thin or thick, depending upon the amount of water you add. It cooks up fast. We served ours with a modest scoop of hot cooked jasmine rice in the middle. Super good.

You’ll need:

1 tablespoon olive oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
3 parsnips, peeled, cored, chopped
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped
Fresh water, as needed
Sea salt and ground pepper, to tatse
Lemon or lime juice

Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don’t add too much water at first. You can always thin the soup later, if you need to.

Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.

Use an immersion blender to puree the soup.

Taste test. Does it need brightening? Add a squeeze of citrus.

Options:

To make this a creamy soup add a dash of So Delicious Coconut Milk.

Serve with a spoonful of hot cooked rice in the center of the bowl.

Read more: http://glutenfreegoddess.blogspot.com/2011/01/detox-green-soup-recipe-with-broccoli.html#ixzz1BuIL6RVp

Winter Vegan Dishes by Chef Melissa Costello

Last night my husband and I attended a food demo at Whole Foods Market. The chef for   the evening was Melissa Costello.

I really learned from her and best of all her recipes are so simple.  When I tasted the Sweet Potato Corn Chowder – it was like gourmet but with only good and healthy ingredients! It was smooth and chunky! I had to have seconds.

The Thai Slaw was awesome too! It had a sweetness to the dressing, and the sesame oil left a wonderful aroma! Oh my goodness, you had to be there.

The Chickpea Filets were to live for!!! I have been searching for a recipe that I can make instead of buying the soy-based and gluten filled veggie burgers.  I had been wondering how to eat the filets without bread. I have excluded gluten from my eating regiment because of the gluten.  Melissa created the simple topping ever! She took Vegenaise and added a few capers and behold a simple and delicious way to enjoy the filets with gluten!

To top off the evening she made, Coconut Brown Rice Pudding!  As a kid, I never liked rice pudding, but this I loved.  I could have eaten a whole bowl of it!

Below are the recipes Melissa Costello shared with us. Also she is a health coach and she has a business where she cooks and delivers the healthy meals once a week.  Here are links to Melissa:

Melissa Costello
Personal Chef, CWC & Nutrition Educator
mobile: 310-918-3898

Karma Chow
http://www.karmachow.com

http://www.facebook.com/KarmaChow

http://www.twitter.com/karmachow

Here are the recipes she shared with us.

©2011 Karma Chow
Sweet Potato Corn Chowder

1 yellow onion, diced

1 leek, white part only,

sliced thin 3 celery stalks,

diced 1 red bell pepper,

diced 3 garlic cloves,

minced 3 red bliss baby potatoes,

cubed 2 large garnet yams,

organic sweet white frozen corn

4 cups veggie broth or 2 bullion cubes with 4 cups water

1 tbsp. coconut oil

1/4 tsp. red pepper flakes

1 can coconut milk

Sea salt & pepper to taste

Freshly chopped cilantro

In a soup pot over medium heat, melt the coconut oil and sauté onion, celery, leek and garlic until soft. Add red bell pepper and red pepper flakes. Stir to combine and cook a bit longer until bell pepper is soft. Add sweet potatoes, red potatoes and veggie broth. Turn heat to high and bring to a boil. Once boiling, turn down heat, cover and simmer for about 20-30 minutes or until potatoes are soft. Add corn & coconut milk and simmer for five more minutes. Puree soup with a hand blender, leaving some chunks for texture. Add chopped cilantro and season with salt & pepper to taste. Serve with brown rice crisps and a side salad.

Raw Thai Slaw

1 head Napa cabbage,shredded

1/2 head red cabbage, shredded

1/2 red onion,thinly sliced

1 red bell pepper, julienned

1/2 cup snow peas, julienned

1/2 cup shredded carrots
Dressing 3 tbsp. sesame oil 3 tbsp. rice wine vinegar 1 tbsp. ume plum vinegar 1 tbsp. agave nectar or maple syrup Juice from 1/2 lime Pinch red pepper flakes Combine all ingredients in large bowl. Blend dressing ingredients together in a blender or shaker bottle and pour over slaw. Toss well to combine. Refrigerate so the flavors meld together. Healthier YOU! Happier Planet! Gourmet Alternative Fare ©2011 Karma Chow

Chick Pea Patties (Filets)

2 cans chickpeas, drained & rinsed

3 cups cooked 1 cup cooked brown rice

2 TBL Olive oil or coconut oil plus more for pan-frying

1 yellow onion diced

2 garlic cloves, minced

5 scallions, white part only,

thinly sliced

1 tsp. thyme

1/2 tsp. marjoram

½ tsp. oregano

½ tsp. basil

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. mustard powder

¼ – ½ cup Gluten-Free breadcrumbs

¼ tsp. lemon zest, optional

Heat 1 TBL oil in a skillet over medium heat. Sauté onion, scallions & garlic until translucent and soft. Add thyme, marjoram, oregano & basil. Stir to release flavor of herbs. Sauté for a few more minutes and then transfer into a large bowl. In a food processor cup, combine chickpeas & rice. Process until combined well. Transfer to the bowl with sautéed onions, garlic & scallions. Add remaining spices, breadcrumbs and lemon zest if using. Using your hands, mix well to combine all ingredients into”dough.” Form mixture into “filets” or patties. You can either bake these in the oven at 400 degrees until brown, about 20 minutes, flipping half way through or brown on a non-stick skillet with olive oil. If baking, spray with olive oil first.
Coconut Brown Rice Pudding

1 cup brown rice cooked (long or short grain is fine for this dish)

½ can coconut milk

1 tsp cinnamon

¼ tsp. nutmeg (freshly ground is best)

Pinch cloves

¼ c. raisins

1 tsp. vanilla extrac

t ¼ c. maple syrup or to taste

Optional toppings: shredded coconut, chopped walnuts, sliced almonds, cinnamon

In a saucepan, over medium-low heat, combine cooked rice, coconut milk, raisins, maple syrup and spices. Heat through while constantly stirring. If you like your pudding more creamy, add more coconut milk. Serve immediately and top with optional toppings.

Healthier YOU! Happier Planet! Gourmet Alternative Fare