We’re having company over tonight so I decided to whip up a new dip to serve with blue corn tortilla chips as a snack. I love hummus and guacamole so instead of deciding between the two I attempted to make a dip which combines the two flavours and it was a success! Healthy and delicious this dip is bursting with flavour and nutrients. Creamy, yet dairy-free this dip will be a hit, even for those who are not gluten-free!
This is an easy recipe that is open for experimentation. Just throw together whatever meat, seafood, vegetables and spices you desire (or have on hand) and it makes one delicious gluten-free, casein-free dish! We thought we’d give it a try with what we had in the fridge and cupboards, not having to make a run to the grocery store for additional ingredients.
These soft and chewy flour-less peanut butter cookies satisfied my craving this morning. All I could think about was peanut butter when I woke up, so I decided to whip up a batch. This basic recipe that has been around since before my time is naturally gluten-free!
Being sensitive to the effects that white sugar has on my blood sugar levels I decided to replace it with my unrefined sugar that is full of naturally occurring minerals. It added a wonderfully rich and satisfying flavour to the cookies. Coupled with the fact that I used organic, natural peanut butter with no added ingredients these cookies aren’t all that unhealthy anymore!
This recipe is easy to prepare for nights when you don’t feel like cooking and it yields delicious results. It can also be budget friendly if you buy a whole chicken and cut it into quarters yourself or buy legs with the thigh attached. Feel free to try this recipe with your favourite fruit preserves, apricot is another one of our favourites.
Look for a brand that makes fruit preserves or jams without added sugar (or the addition of artificial sweeteners.) St.Dalfour’s and Crofter’s Organic both make fruit spreads that are sweetened with fruit juice.
Quinoa (pronounced keen-wa) is hailed as a super grain. It was called “the mother grain” by the Incas, who cultivated it for hundreds of years, high in the Andes, solely for their own use. Today, quinoa is widely available. The tiny, bead-shaped grains have a mild, delicate, slightly nutty flavour. It is cooked in the same way as rice, but the grains quadruple in size, becoming translucent with an unusual white outer ring.
