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Yellow Split Pea Soup (Vegan and Gluten Free)

21 Jan

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I am all about soup these days. I make a huge batch on Sunday and eat it for breakfast for the first half of the week. I was truly shocked by how richly delicious and satisfyingly earthy and spicy this simple split pea soup turned out. Split peas are a nice addition to soups because they are protein and nutrient rich and they take less time to cook/do not need to be soaked compared to more traditional beans. This soup came out very thick and was incredibly filling. Add more broth if you want to thin it out.

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Black Rice Quinoa Holiday Dressing (Gluten Free and Vegan)

27 Dec

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I can not tell you what a hit this recipe was. I made it with several other stellar dishes and this was hands-down everyone’s favorite dish. The combination of the quinoa, black rice, pecans, cranberries, and butternut squash creates a complex flavor and a captivating texture. No one at the table could believe that this dressing was truly gluten free and vegan. Plus, quinoa and black rice are incredibly nutrient-rich grains. To make day of preparation easier, I roasted the butternut squash the day before, cooked the grains in the morning and put everything together in the afternoon. It will keep well in the fridge and only takes about 20 mins to heat up once company has arrived.

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Anise Cinnamon Cranberry Sauce (Sugar free and thickened with Kudzu)

27 Dec

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I have been home for the holidays and cooking up a storm. This post is featuring one of my mom’s delicious holiday classics. My mom uses a lot of alternative ingredients to make this cranberry sauce healthy, but it tastes just as decadent as the normal sugar laden varieties. She uses Kudzu powder, which is totally tasteless, to thicken the cranberry sauce, and it works really well giving the sauce a nice bouncy texture. Plus Kudzu is a macrobiotic medicinal food, delivering a solid nutritional punch. She sweetens it with xylitol and stevia, which are both low-glycemic candida-friendly sweeteners.

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Cajun Catfish with collards and black eyed peas

26 Nov

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I found the inspiration for this recipe in a real simple magazine and it was the perfect cold night meal to savor while watching a movie with a friend. It is pretty spicy, but varied enough that its not overwhelming. Catfish is a type of fish I have been trying to eat more of because it is one of the fishes recommended for being particularly sustainable and safe to eat. It took about 30 minutes start to finish, so while it takes some planning to pick up catfish, it is an easy weeknight meal.

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Sweet potato coconut pecan casserole- Gluten free and Dairy Free

19 Nov

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This is another recipe that I made for Friendsgiving, it is the perfect mix between a dessert and a side dish and has many of my favorite foods combined in one. Unlike most recipes for sweet potato casserole that will ask you to boil the sweet potatoes and then mash them to put in the casserole, I roast them first with coconut oil, cinnamon salt, and a sprinkling of coconut sugar. Roasting brings out the natural sweetness in sweet potato and it means that you dont have to sweeten this much to have it be delicious. Boiling potatoes in my opinion automatically makes them more bland.

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Vegetable Red Lentil Dhal- GF and Vegan

18 Nov

 

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I am always looking for ways to keep the good old bean and veggie combination interesting as well as cook with what I already have at home. This evening my veggie drawer had Brussel sprouts, zucchini, parsley, tomatoes, and cucumber. Surprisingly they all came together beautifully in this recipe. My hunch is that almost any combination of veggies that you have laying around would work here.

This dhal is bursting with veggies but you wouldn’t even know they were there this dish came out so creamy and perfectly spiced. The cracker-like thing in the top is a papadum. These are lentil wafers that we get at our local indian grocery store, you put them in the microwave for 1 minute and they puff up into a delicious crispy GF cracker treat. I sprinkled some coconut on top, because in my opinion almost everything tastes better with coconut…

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Spicy Chicken Stew with Quinoa and Olives and Easy Homemade Chicken Broth

11 Nov

 

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I am a big fan of rotisserie chickens. They make dinner so easy and delicious and last for a couple of days with leftovers. Plus when we have eaten all the meat we just throw the bones in a big pot with salt, a bay leaf, leftover spring onion tops, or veggies like celery that are getting a little too old to put in a salad. Bring to a boil and then let simmer for at least four hours. Voila, scrumptious chicken broth.

Having just fixed up a big pot of broth I decided to put it instantly to use. This soup is nutritious, flavorful, and satisfying. The green olives and quinoa keep things interesting and are both good foods for people on the candida diet. I found the inspiration for this recipe in a stack of old Sunset magazines that someone had left on the corner.

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