1 cup brown rice flour

1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour) *If you are sensitive to oat flour, try quinoa flour

3/4 cup millet flour

1/2 cup tapioca flour

1/3 cup arrowroot starch* you can substitute cornstarch if you need to

1/3 cup sweet rice flour

1/4 flax seed meal (you can’t taste it and it adds fiber)

1 Tablespoon xanthan gum

3 eggs

1 tsp apple cider vinegar

1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast

1 Tablespoon molasses

3 Tablespoons brown sugar

1 1/2 teaspoons salt

4 Tablespoons butter or butter substitute, melted

1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)

DIRECTIONS:

Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off. In the bowl of your stand mixer (I used my paddle not my dough hook for this recipe), sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Heat your water for proofing the yeast. I recommend 120 degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once your yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add your water (should still be warm) to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. I beat my dough on high for about 15 minutes in my stand mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 – 1 1/2 hours. You can put plastic wrap or a towel over the pan. My house is much too cold right now so I put mine in the oven so that the dough can rise. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees. As you can tell, I am big on thermometers.

Makes a delicious loaf of bread that is eaten in no time. My bread is always consumed within 2 days so I don’t know how long it lasts. I would not refrigerate this bread ( it might get soggy), but I would slice and freeze it for later use.

Ingredients

×        1 cup brown rice flour

×        1 1/4 cup white rice flour

×        1/4 cup potato starch

×        2/3 cup tapioca starch

×        3/4 cup sweet rice flour

×        1/3 cup arrowroot starch

×        2 tsp xantham gum

Directions

Sift together twice and mix well. Can be used 1:1 for all purpose wheat flour. Additional xantham gum may be needed in some recipes.

For 4 servings: Preheat grill and brush with oil.

Marinate 1 lb THICK FRESH AHI STEAKS for 1 hour in:

2 tbsp LEMON JUICE

2 tsp FRESH THYME LEAVES

½ tsp SESAME SALT

2 tsp ROSEMARY SPRIGS

3 tbsp OLIVE OIL

½ tsp CRACKED PEPPER

• Grill AHI for 4 minutes on each side until just pink in the center, squeezing with lemon juice during grilling. Garnish with LEMON QUARTERS and ROSEMARY SPRIGS.

• 2 cups coarsely chopped peeled yam (about 1 large or mix colors)
• 2 cups coarsely chopped peeled sweet potato (about 1 large)
• 1 1/2 cups of mixed yellow and purple beets (2-3 beets)
• 1 1/2 cups coarsely chopped parsnip (about 2 medium)
• 1 1/2 cups coarsely chopped carrot (about 2 medium)
• 2 tablespoons olive oil (more or less to taste))
• 1/2 teaspoon salt
• 3 shallots, halved
• 1 sprig fresh Rosemary finely chopped

Preparation

1. Preheat oven to 375°.
2. Combine all vegetables in a 9 x 13 glass casserole dish. Drizzle with olive oil and sprinkle with salt and fresh cut rosemary.  Roast at 375° for 40 minutes or until vegetables are tender and begin to brown, stirring every 20 minutes.

 Easy, Slow Simmer Lentil Soup

From Cooking for Healthy Healing, by Linda Reetor-Page

Makes 6 servings

Sauté:

• 1 Clove minced garlic
• 1 Chopped onion in 2 Tbsp oil until clear and fragrant. 

Add and bring to a boil:

• 4 cups Water
• 1 -14 1/2 oz canned tomatoes with liquid
• 1 cup lentils rinsed and drained
• 2 tbsp tamari

• Reduce heat and simmer 1 ½ hours until lentils are tender.
• Add 1 cup thin sliced carrots and 2 tbsp lemon juice during last 15 minutes of cooking.
• Garnish with snipped parsley or Cilantro and serve hot.

Dona’s Quinoa Pasta Salad

From Cooking for Healthy Healing,  by Linda Reetor-Page

Serves 6

• Rinse 2  cups quinoa in a colander under running water. Place in a pan with:
• 2 cups water

Bring to a boil, reduce heat and simmer for 10 to 15 minutes until water is absorbed. Drain and cool.

Toss with the following ingredients and chill well:

• ½ cup chopped green onion
• 1 cup chopped fresh parsley
• 1 tbsp fresh chopped basil or 1 tsp dried
• 1 tbsp chopped fresh mint leaves
• 1 shallot minced
• ¼ cup sliced black olives
• 24 cherry tomatoes halved 

Whisk ½ cup fresh lemon juice and ¼ cup olive oil together. Pour over and toss with salad. Serve on tangy lettuce leaves.

Nutritional analysis: per serving; 318 calories; 7gm protein; 51gm carbohydrate; 5gm fiber; 11gm fats; 0 cholesterol; 76mg calcium; 3mg iron; 114mg magnesium; 386mg potassium; 34mg sodium; 2mg zinc.

• 2 pounds skinless, boneless chicken thighs
• 3 tablespoons ancho chile powder
• 3 tablespoons ground cumin
• 2 teaspoons kosher salt plus more
• Vegetable oil (for frying)

• Ingredient info: Ancho chile powder is available at Latin markets and some supermarkets.

print a shopping list for this recipe view wine pairings

Preparation

Toss chicken with ancho chile powder, cumin, and 2 teaspoons salt in a large bowl to coat. Cover and chill for 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3-4 minutes longer. Transfer to a platter; let rest for 5 minutes.

Cut chicken into 1/2″ cubes. Transfer with any accumulated juices to a medium bowl. Season with salt. DO AHEAD: Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.
Read More http://www.epicurious.com/recipes/food/views/Cumin-and-Ancho-Chicken-395915#ixzz1yTmhG9Tn

Cranberries will protect the cardiovascular system and the anthocyanins (healing molecules) can also protect your bladder and kidneys.  In this recipe you reap the benefits of both the cranberries and raspberries that are high in vitamin C and antioxidants.  So this makes a healthy and yummy holiday treat.

Prep time: 15 minutes

Cook time: 40 minutes

2 (12 ounce) packages of cranberries

1 (12 ounce) bag of frozen raspberries

1 (10 ounce) box of frozen raspberries (usually has sugar water)

1 cup brown sugar

1 ½ cups cranberry juice

Simmer in 4-quart pan with lid for about 20 minutes until sauce thickens.

Either serve hot or chill then serve.

It’s delicious on everything.

By: Nicole @ Gluten-Free on a Shoestring.com

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 16

Gluten-free, Dairy-free Fudge made with homemade sweetened condensed dairy-free milk, peanut butter optional

Ingredients

2 cans coconut milk (regular, not low fat)

1/2 cup sugar

3 cups dairy free semi-sweet chocolate chips

1 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

1 1/2 cups natural peanut butter (optional)

Instructions

1. Line an 8 inch square baking pan with crisscrossed sheets of parchment paper that overhang the sides. These will be your handles when you are ready to remove the fudge from the pan once it’s set.

2. In a medium saucepan over medium-high heat, bring the coconut milk and sugar to a boil. Continue to boil, stirring constantly, until the mixture is reduced by about half, and the milk is thick and has begun to turn light amber in color as the sugars begin to caramelize (about 10 minutes of constant stirring). While it is reducing, the milk will bubble quite a lot, but will not overflow as long as you keep stirring. Once it is done, remove the pan from the heat.

3. Add the chocolate, vanilla and salt to the saucepan, and stir vigorously until the chocolate is melted and the mixture is smooth. Add the (optional) peanut butter to the mixture, and stir until well-combined.

4. Pour the fudge into the prepared pan and shake until the fudge is spread evenly and bang the pan flat on the table a couple times to ensure that there are no trapped air bubbles.

5. Place the pan in the refrigerator and chill until set, at least 2 hours and up to overnight. Once the fudge seems to be set, remove it from the pan using the overhanging sheets of parchment paper and slice it with a large wet knife into 16 pieces.

6. Serve chilled.

Duly Noted

You can, of course, substitute 1 14 ounce can of sweetened condensed milk for the coconut milk and 1/2 cup sugar.