Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust use ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally scrumptious and both are available at natural foods stores to make great gluten-free pie crust and other baked goods. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook.* Photo by Stephanie Ferrate of Gluten-Free West. more→
This breakfast shake is so thick and delicious that it reminds me of the malteds I use to get when I was a kid. And between the blueberries, coconut milk, hemp seeds, and almond butter, it’s a real nutritional powerhouse. You might find, as I do, that a couple of glasses will keep you going for most of the day. Recipe contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook* (©2010, New Harbinger Publications, Inc.) more→
Whole grains are easy to use, versatile, nutritious, delicious, high-fiber, low fat, filling, satisfying, and energizing — truly one of nature’s gifts. They’ve nurtured people all over the world for centuries. These powerhouses—loaded with vitamins, minerals, fiber, and antioxidants—offer energy, great taste, and worlds of healthy eating pleasure. more→
When people go gluten-free for various reasons, it’s a myth that they need to give up all grain foods. Fortunately, there are a number of gluten-free grains that are good for everyone! Here’s a rundown, from amaranth to wild rice.
Amaranth is a tiny, slightly nutty flavored ancient grain. The Aztecs believed it held the secret to long life and vitality and celebrated holidays by eating toasted amaranth. It’s a complete protein, has more iron than most grains, and is also a great source of many other minerals.Whole amaranth is delicious on its own or cooked in combination with other grains in pilafs, and in warming morning porridges with oatmeal, dried fruits, and coconut. more→
Everyone can benefit from eating a wide range of gluten-free whole grains. Gluten-free cooking and baking goes beyond just replacing the few popular gluten grains — wheat, barley, triticale, and rye in favorite recipes. It is a celebration of the earth’s bounty. There are more whole grains that do not have gluten than those that do. More choices, more whole grains and whole grain flours to mix and match with local, seasonal produce for an endless variety of daily meals. more→
A delightful pasta dish seasoned with sun dried tomatoes marinated in white wine and fresh basil. This dish is quick and easy if you marinate the tomatoes earlier in the day. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers. Photos by Evan Atlas.
This rich, nutty dip is great for a party or snack served with fresh baguette, pita bread, olives, carrot and celery sticks. Its texture is thick, like a paté. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier.
This tasty dip is simple to make and gets plenty of flavor from salsa and fresh cilantro. Use mild, medium or hot salsa, whichever you like. You can also always add more cayenne, ground hot pepper, for a hotter dip. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers. more→
This tasty stew of chickpeas and tomatoes, flavored with lots of ginger, is vegan, wheat-free, low fat, and best of all, delicious! Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers. more→
Include this wonderful sweet yet tart cranberry orange sauce at your next Thanksgiving feast. Contributed by Leslie Cerier from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking* (reprinted by permission of the author and Square One Publishing). Try this sauce with the Tempeh Stew with Wine and Shiitake Mushrooms. It makes about 2 cups, and a little goes a long way. Photos by Hannah Kaminsky. more→