Chocolate Gluten-Free Cake
This cake is filled with cranberries and coconut, chocolate and ground sunflower seeds. So moist it melts in your mouth. Grind coconut cranberries sunflower seeds and a small amount of sugar. Add pancake mix and water. Blend one egg to make a batter not too thin. In a separate bowel add coconut oil sugar and cocoa. Blend together. Place in small baking tins or muffin pan. Bake until done. Yum.
Kobacha Curry Chicken Soup: I start by roasting a kobacha and a dumpling squash along with garlic and a chile. You can use any winter squash but I like the kobacha because it’s savory and the dumpling is sweeter. When they are tender after about an hour in a 350 degree oven, I scrape them into a bowl along with the roasted garlic. I sauté a red onion until it is caramelized and add it to the squash mixture. I roasted a chicken and used the bones to make a broth with any skin and drippings. Then place the bones and any leftover skins and drippings in a pot and cover with water. Cook for 1 to 2 hours at a low heat and add the roasted chile, a ginger root and some turmeric root. I take the chile out before I purée the soup, just to give a hint of heat. The ginger can be taken out along with the turmeric. I find the turmeric root blends up well with the squash mix, if you choose to leave it in. If there is any chicken left, I chop and set it aside. When the broth is dark, I slowly add the broth to the squash and onion mix. With a hand blender I purée the soup until smooth, slowly adding the broth to thin. Add curry powder to taste. At the end a little organic tomato ketchup can be added to sweeten the mix. Salt and pepper to taste. I like using the Braggs Amino Spray that adds some salty yummy flavor. Add the leftover chopped chicken. Eat.
Boil eggs until the center is soft. This usually takes about 3 minutes. In boiling water, immerse asparagus and quickly remove when the color brightens. Plate a bed of spring lettuce and add the warm asparagus. Add garbanzo beans and the boiled eggs. They can be broken with your fingers on to the salad. The dressing is yogurt and olive oil blended until smooth and seasoned to taste. The final addition is olive oil and a squeeze of lemon.
Chocolate Gluten Free Mousse Cookie
This is my favorite quick cookie recipe. I use a gluten free pancake mix gluten free pancake mix as part of the dry ingredients. I start by mixing honey and equal amounts of peanut butter and coconut oil. I blend approximately 1/4 cup peanut butter and coconut oil to two tablespoons of honey and blend well. I add one or two tablespoons cocoa powder to the mix and about one tablespoon coarse organic sugar to add texture. Then I mix 1/2 cup chopped walnuts. A handful of chocolate chips may be added at this time. I add currants or raisins to water to soak before I start and now that they are plump I drain them and add a 1/4 cup and mix in. I add about two tablespoons plain greek yogurt until the mousse-like batter forms. This is when you add the dry gluten free pancake. Mix approximately 3/4 cup slowly until the mix forms a non sticky dough and then roll into balls. If it sticks to your hands add a little more dry mix. They usually come out the same every time, sometimes softer. Pre-heat oven to 350 degrees and cook for about 7 minutes depending on cookie size. Check often because they cook fast. Try one to test. I press them down with a fork. Sometimes I press with my thumb and add jam. Yum! This is a pretty great cookie dough for us gluten free cookie lovers… Enjoy.
Winter Solstice Soup
The winter solstice is upon us. The winter is the time of the kidneys. A time to rest and rejuvenate. The winter is time to warm ourselves with soup. I begin with ginger, tumeric and garlic and add carrots and sweet potatoes. The broth will be made by slowly deglazing the pot with water and keeping the water topped off. I add black beans, rinsed and drained, and slowly add kale, dandelion greens and peas. I might add a little miso to encourage a richer broth. Top off with shrimp or scallops. You will find that you sleep well and feel well nourished.
This recipe has been passed along. So please do the same.