I like to make these at barbecues and in place of French fries as a healthier alternative. They are gluten-free and grain-free. They also make a great side dish.

INGREDIENTS:

½ c orange juice

¼ c oil

(optional) ½ tsp of:

ground ginger

garlic

salt

pepper

Cayenne pepper to taste (optional)

DIRECTIONS:

1. Preheat oven to 450 degrees.

2. Combine orange juice and oil and reduce by simmering over the stove.

3. Add seasonings.

4. Thicken over the stove. Add cayenne pepper if you’d like.

5. Cut sweet potatoes into “fries.”

6. Bake approx. 25 mins on a greased dish. Toss halfway through with ingredients.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

This is an unusual and tasty dish using butternut squash. It can easily be altered by using another squash, such as acorn or even pumpkin.

The reason this particular dish turns out the way it does is the butternut squash really doesn’t have an overbearing flavor and the spices and texture go together perfectly.

Serve this with a nice chicken dish and the whole family will love it!

Bon appétit!

INGREDIENTS:

1 large butternut squash (to yield 3 ½ to 4 c cooked pulp)

4 eggs, separated

3-4 tbsp cinnamon

2 tbsp butter or coconut oil, melted (1 tbsp is for the soufflé dish)

3 tsp lakanto

1 tsp cream of tartar or 2 tsp lemon juice

Soufflé dish with sides 5 to 7 inches tall

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Cut the squash in pieces and place in a steamer basket with two inches of water and cover.

3. Bring to a boil.

4. Reduce heat to high simmer.

5. Cook until very soft.

6. Let cool slightly.

7. Take the skins off and use 3 to 3 ½ c of the squash.

8. Place the squash in a bowl.

9. Add the melted butter, cinnamon, and sweetener of choice

10. Blend with upright blender or hand mixer (such as a Magic Bullet) until very smooth.

11. Take only 2 egg yolks and slowly add in once mixture is very smooth.

12. Add 4 egg whites and 1 tsp cream of tartar or 2 tsp lemon juice and whip your egg whites until stiff. If yours do not rise, not to fret! Whip until very frothy, and it will still turn out fine.

13. Melt 1 tbsp butter and spread throughout the inside of soufflé dish.

14. Place greased soufflé dish in preheated oven for 3 to 5 minutes at the most, then remove from oven.

15. Gently fold egg whites into the dish using a spatula.

16. Place soufflé dish in the center of the oven. Oven rack should be placed accordingly to allow this.

17. Bake 17 to 20 minutes or longer, if necessary, until soufflé rises and firms up without becoming crusty.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

 This gluten-free, grain-free recipe comes from Debbie Radstrom. I like it because it really has a kick to it! Pair it with your favorite grain-free pasta.

INGREDIENTS:

2 c cilantro, chopped and packed

2/3 c walnuts

2/3 fresh lime juice

1 ½ tsp salt or Shoyu sauce

½ c spinach

1 tbsp garlic

1 tbsp ginger, minced

¼ tsp habanera chili or 2 tbsp jalapeno

¼ c olive oil

DIRECTIONS:

Mix ingredients together in a blender. Makes 4 cups.

Miranda Jade

www.GlutenFreeHelp.info

k.m.

This stuffing is not only gluten-free, but it’s also casein-free, and no one will ever know it! It has a bit of a kick with just the right touch of spice to not overwhelm the sweet potato, and it’s not overly sweet either. This is a delicious gluten-free and casein-free filling for a unique meal. Add some candles, and you’re set for quite an evening. I use chipotle powder, which has a wonderfully smoky flavor combined with a spicy kick. I just love it, and I hope you do, too.

See my page with the ravioli recipe to make at home!

(Makes 12 full size homemade raviolis)

INGREDIENTS

2 cups fresh baked sweep potato

1-1/2 tsp Chipotle Powder

¾ cup Follow You Heart Vegan Gourmet Cream Cheese “alternative” (OR use real cream cheese if you prefer dairy)

¼ tsp salt or more to taste

DIRECTIONS

1. Mash all this up with the back of your fork until well-blended and fairly smooth, not pureed. Do not be tempted to use a hand mixer.

2. Fill your ravioli shapes and seal edges.

3. Cook ravioli according to your own recipe or this one.

Miranda Jade Turbin

www.GlutenFreeHelp.info

INGREDIENTS

1 1lb. skinless halibut fillet, diced in ½-in. pieces

¾ c fresh lime juice

¼ c orange juice

1 habanera pepper seeded and minced

1 naval orange, peel and section

Salt and pepper

DIRECTIONS

1. Place halibut, juices, and habanera in a bowl. Cover and refrigerate about 2-3 hours.

2. Strain liquid and toss with orange sections.

3. Add salt and pepper to taste

This recipe is an old favorite which I made gluten-free and without potatoes.  I use mashed “cauliflower” as the topping and no one even knows.  Not even my pickiest tester – my daughter.

INGREDIENTS for topping:

1 head cauliflower

2 tbsp butter or soy butter – not melted

2 tbsp rice milk (or milk of choice)

INGREDIENTS for filling:

1 tbsp olive oil

1 large onion diced

3 celery stalks diced

2 carrots diced

2 cloves garlic diced

2 lbs ground beef (chicken or turkey)

¾ tsp chili or chipotle

2½ tbsp of cornstarch

6 oz peas (frozen or fresh sweet peas)

DIRECTIONS – Preheat oven 420

Topping

Steam cauliflower till soft in 2½ cups of water (drain and save water)

Place in bowl and mash with a fork

Take your Bullet, hand processor, Vita-Mix or blender and puree – (add butter and milk if you desire slightly creamier, but not necessarily at all)

Salt and pepper to taste.

Filling

Heat oil in large skillet.

Cook onion about 2 min on med

Add celery, carrot and garlic – cook about 8 – 10 mins.

Add beef for about 5 min – stir – break up pieces to be small

Add the cornstarch to 2 cups of your saved water from your steamer and whisk it – add to beef and boil around 1-2 min low

Pour filling into a 2 qt dish

Evenly distribute cauliflower mash over the top, sealing edges.

Bake approx 30 min

Tina Turbin www.glutenfreehelp.info

Author Mary Capone teaches us fine classic Italian dishes from her roots in the Italian Countryside.
Upon reading The Gluten-Free Italian Cookbook, I felt a sense of warmth from the author as she opened her heart and the doors to her “world”—her past, her family, and her heritage. Mary grew up in New York in the kitchen and around an Italian table with family meals being the excitement of the day. Platters of food adorned the table, and laughter and love, which was in every dish.

Mary’s travels in Europe after college brought her to her roots, her love—Italy. Crossing the border she knew instantly she was at home. When she returned to her father’s village, she was taught the secrets of simple Southern Italian cuisine, which she brought back to the States, opening “Marie’s Crêpes”—European crêpes made to order.

Mary started having signs of an auto-immune disease shared by her grandmother, who eventually died from the disease. Mary was told it was genetic and nothing could be done. She spent years searching for solutions. As with many celiacs, she finally diagnosed herself, had the blood test performed, and it was confirmed. She had celiac disease. She began to regain her health as she began eating gluten-free.

The gluten-rich diet of her ancestors was her new nemesis. Rather than looking at all she must avoid, she yearned for recreating those lovely dishes in a cuisine she could eat—one by one. The transformation evolved in her own kitchen as she created healthy gluten-free alternatives.

In 2005, with a recipe book full of one-of-a-kind dishes exuding the flavor, aroma, and love of Italian food, Mary opened the Wheat-Free Gourmet Cooking School in Boulder, Colorado. The spirit and joy in her cooking school is what inspired her to share her recipes with the gluten-free community.

Each of Mary’s recipes has a concise yet personal prelude setting a lovely scene for the forthcoming dish. Each story reflects on the pleasure and love she imparts now to the reader. Not only is this a cookbook you’ll treasure and have on your shelves to use for years to come, it is a story, a life story Mary shares openly. Her personality shines through—a peaceful, artistic culinary soul. I for one feel as if I made a friend, by owning this book alone.

The dishes in The Gluten-free Italian Cookbook are nutritious, earthy, truly Italian, and bursting with flavor. I get a sense of the aromas just reading the recipes. Each one offers a dairy-free version simply explained and well-tested. She has vegetarian options as well. Many beautiful photographs accompany the book as well as a hint of family, scattered amongst the pages, letting the reader in on her family album.

This is a cookbook devoted primarily to gluten-free Italian meal options, not just desserts.  With dishes such as Eggplant Caponata (Caponata di Melanzane), mushrooms and Olive Tapenade Crostini, Aunt Caramel’s Baked Stuffed Artichokes (Carciofi con Pane e Salsiccia), Our Daily Bread, Seafood Pizza and Mary’s Traditional Dairy-Free Ricotta, one is never at a loss for a culinary adventure resulting in an aromatic and love-filled meal—from Mary’s heart to yours.

This is one of the most pleasurable “reading” cookbooks I have had the opportunity to have, read, and own. I HIGHLY recommend it to anyone looking for a healthy alternative to cooking—simple gluten-free. “Mangiare bene, bere bene e’ vivere bene.” To eat well, to drink well, is to live well. This is how Mary likes to live her life, and shares a part of that living through this cookbook.

I give this book a thumbs up, Mary is a delight and it is HIGHLY recommended by me! 
Tina Turbin
www.glutenfreehelp.info

INGREDIENTS:

12 -16 oz fresh green beans “trimmed” left long

2 tbsp vegetable oil

3 Serrano chilies or ½ – 1 tbsp chipotle powder

DIRECTIONS

Heat oil and lower

Add beans – cover

Stir and add chilies or powder

Will start to get little brown spots after about 5 minutes

Take off heat.

Serve and enjoy!

Tina Turbin www.glutenfreehelp.info

Submitted by : Mckenna Barlow paleomac@gmail.com

I love pancakes but sometimes the sweet ones make me over eat!  So,
I have made up this savory version using root vegetables instead.  My
husband really liked them and said they were excellent as leftovers too

Ingredients:

1/2 celery root peeled, grated
4 parsnips peeled, grated
1/4 purple onion totally minced to a pulp
1 1/2 cups almond meal (poured a bunch of almonds in my vita-mix and let
‘er rip- much cheaper than buying it but the cheapest place is Trader Joes)
4 eggs
2 tsp turmeric
2 tsp ground coriander (see comment above)
1/4 cup hot horseradish
couple squirts of hot sauce and sea salt to taste

Create:
Mix everything together
Medium Heat use coconut oil and make pancakes like normal (4inch diameter
1/2 inch thick)
Cook for about 5 minutes each side

Enjoy!

Mckenna Barlow

Tina Turbin

www.glutenfreehelp.info

My wonderful on-line friend and professional, Rebecca Subbiah RD, LDN and CPT-has shared this incredible recipe with us and I have to give her 100 full credit as she has a side story to share: Korean TV shows and lots of food are a match made in heaven. I fell in love with thin Korean pancakes the moment I saw it at Dr Ben Kim’s website. But as always I keep putting it off to do other recipes and projects. I also tweak the recipe and change a few ingredients. I like this pancakes because they are easy to digest and friendly on the stomach.

Recipe adapted from Dr. Ben Kim with slight alterations:

Makes 10-12 pancakes

1 cups yellow mung bean

½ cup jasmine rice

1 zucchini (about 12 oz)

1 tsp unrefined sea salt

t
½ red bell pepper

3 green onions

1 cup mung bean sprouts

½ onion

½ – 2 cups filtered water

½ tsp unrefined sea salt

Virgin coconut oil (to cook)

To serve:

¼ cup soy sauce

2 tbsp apple cider vinegar or rice vinegar

chili oil, to taste

Directions:

Soak the mung beans and the rice in water overnight with 1 tbsp of whey, yogurt, buttermilk, kefir, lemon juice or vinegar.

Now cut the zucchini in matchsticks and place in large bowl with the salt

Toss the zucchini, then set aside and let it sit for one hour to draw out the moisture.

Then, seed and diced the red bell pepper and chop the green onion.

Peel and cut the onions into medium dice.

To blend the mung bean mixture, drain the mung bean and the rice and place in a blender along with the diced onions.

Add 1 cup of water and blend.

Then slowly add about ¼-½ cup of water while the mixture is blending.

Then check the consistency. It should have the consistency of a pancake batter.

Add the salt and blend again.

Transfer to a large bowl.

To prepare the pancakes, squeeze out the liquid form the zucchini and add these to the pancake batter.

Fold in diced red bell pepper, chopped green onion and mung beans sprouts until combined.

To cook the pancakes, heat a large stainless steel ( I used about 9-inch) pan or cast-iron pan over medium- high heat.

When the pan is hot, add the oil.

Swirl the pan to coat the whole surface with the oil.

Ladle the pancake batter into the pan, about 4-5 inches in diameter are good or even smaller.

Lower the heat slightly.

Cook until you see bubbles on the top of the surface.

Then with an offset spatula, flip the pancakes and cook for another couple of minutes.

Then transfer to a plate.

Do the same with the rest of the batter, adding coconut oil for every batch.

To serve the pancakes, combine the soy sauce, vinegar and chili oil.

Serve with the pancakes immediately.They are best when hot.

Some of the pancakes will stick to the pan but loosen the pancake with the offset spatula before flipping.

But if the pan is nice and hot, and if you add enough oil, the pancakes won’t stick at all.

Leftover pancakes can be kept in an airtight container and reheat in the oven until hot. But they’re still best then cooked a la minute.

I used about 1 ½-2 tablespoons of oil in cooking the pancakes (about 2 medium ones). 

The pancakes are not oily at all and coconut oil is actually the most suitable oil for cooking. So, don’t worry about the fat/calorie content and they won’t go rancid or oxidized. 

These pancakes taste better when they are thinner (thinner than the photo).


Rebecca Subbiah RD, LDN, cP
  http://chowandchatter.com

Tina Turbin

www.GlutenFreeHelp.info