Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook (The New Harbinger Whole-Body Healing Series)

Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook (The New Harbinger Whole-Body Healing Series)

Leslie Cerier

Language: English

Pages: 232

ISBN: 1572247371

Format: PDF / Kindle (mobi) / ePub

A gluten-free diet can help you feel more energetic, improve digestion, aid in weight loss, and dramatically improve the symptoms of many mental and physical health disorders. It's no wonder that more and more people, both with wheat allergies and without, are discovering the health benefits of going gluten-free. In Gluten-Free Recipes for the Conscious Cook, Leslie Cerier, 'The Organic Gourmet,' presents over 100 remarkably delicious recipes for easy-to-make, gluten-free, vegetarian meals. You'll learn to create delectable, high-protein breakfasts, dinners, desserts, and more, use organic and seasonal ingredients to put a fresh twist on your favorite family recipes, and come up with your own original gluten-free creations.

  • Whip up tasty grab-and-go meals and snacks
  • Get tips for using organic and seasonal ingredients to make gluten-free food even more delicious
  • Enjoy pancakes and waffles, casseroles, pastas, and pastries-all made without gluten
  • Get creative with the wealth of recipe variations and ideas in this book

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golden brown (if using ivory teff flour) or brown (if using brown teff flour). Serve immediately. Variations Swap dried cranberries, raisins, or other dried fruits for the goji berries. Replace the maca powder with another ¼ cup teff flour, or ¼ cup of any gluten-free flour. (If you use coconut flour, you may need to add a bit more liquid.) Blueberry-Corn Pancakes with Maca Blueberries and cornmeal are always a winning combination. Here I’ve further enhanced their flavor by adding maca

brightens. Transfer the sautéed veggies to a large mixing bowl. Grind the walnuts into a flour in a food processor, then add them to the veggie mixture. Grind the sunflower seeds into a flour in the food processor and transfer them to the bowl as well. Add the cooked kasha, along with the quinoa flour, sage, thyme, and umeboshi paste and stir until thoroughly combined. You may want to start with a spoon, but at some point, it will be easier and more fun to use your hands. Taste and adjust the

salt Rinse the vegetables and put them in a large sterile gallon jar or crock. Add the dill, garlic, and onion. Put the water and salt in large saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, for two to three minutes, until the salt dissolves to make a brine. Let the mixture cool to room temperature, then pour it over the vegetables. (Some of the vegetables will float.) Put the lid on the jar but don’t seal it tightly, or cover the crock with

decrease the amount of water to 3 cups and cook for about 45 minutes, following the method on page 36. Bronze Delight Kasha is simply toasted buckwheat groats, and you can definitely make your own at home. Just toast the buckwheat groats in a dry pan in a 375°F oven for about 20 minutes, and you’re good to go. Like teff, it’s a quick-cooking grain, and the two make a tasty combination. Use ivory teff to contrast with the brown kasha, or brown teff to match it. If you let this dish cool

be pretty spendy, and many of them contain questionable ingredients. If you love dessert (and who doesn’t?) but think a gluten-free diet means giving up your favorites, this chapter will set you free. And for those avoiding soy and dairy products, no worries: most of the recipes in this chapter don’t use them. These are desserts with no apologies. Beyond crisps and fruit pies, you’ll find cookies, cakes, a luscious mocha pudding, and a brownie recipe that, in my opinion, outshines all

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