ⓒ iStockPhoto - JKendall

Are you Gluten intolerant? You or you family might have thought that you will not enjoy the pizza, lasagna, biscotti, pasta, pretzels, cookies and many varieties of bread anymore, but there is no reason for disappointment. A whole gluten free world waits for you. Gone are the days when there were a limited choices. There are many mail-order gluten free food companies and gluten free stores out there. But, just in case you prefer to eat at home, you should stock up your pantry with the food which is gluten free and can get you all you want to eat. There is a list of things which can help you make whatever you love to eat.

Cornstarch: This is a great thickening agent for sauces and gravies. It is less prone to lumps than wheat flour.

Cornmeal: This can be used for cereals, crusts, accompaniments to roasts, soft or grilled polenta and gluten free batters. Corn bread makes an excellent addition to stuffing, meat and other ground meat dishes. It also replaces the bread crumbs in standard recipes. You will surely relish cornmeal- crusted fish or soft shell crabs sauteed in a little butter or olive oil. (continue reading…)

ⓒ iStockPhoto - kcline

This recipe evolved from huevos rancheros, a Mexican dish with a fried egg served over a tortilla with tomato-chile sauce, and sometimes beans, cheese, sour cream and whatever else Tex-Mex cooks decided to throw in.

Some healthy modifications make the vegetables an equal partner in the meal, rather than a flavor accent, and poaches the eggs in the juice from the vegetables instead of frying them. Eliminating the tortilla makes it suitable for gluten-free or low-carb diets, with a bed of lightly wilted spinach serving as a base for the eggs and sauce. Low carbers may want to reduce the number of tomatoes and increase the mushrooms, zucchini and green pepper; however, much of the poaching liquid comes from the tomatoes, so a few are necessary. (continue reading…)

Photo: Janet Harriett

You can make this with fresh or thawed frozen fruits.

3 cups plain, unsweetened applesauce
1 cup sliced strawberries
1 cup sliced peaches with peels on
2 kiwi, peeled
1 cup blueberries
Whipped cream or vanilla yogurt (optional) (continue reading…)

©iStockphoto.com - meikla

Perhaps the only thing more plentiful than zucchini are recipes for zucchini bread or zucchini cake, which don’t do a whole lot of good for those on a gluten-free diet. However, zucchini’s versatility means plenty of ways to cook the summer squash to fit in with any type of healthy diet. Here are eighteen ways to prepare and serve zucchini (and any summer squash).

Recipe ideas are labeled according to whether they’re vegetarian (either lacto-vegetarian or ovo-vegetarian), vegan, raw, gluten-free or casein-free. Several of the recipes not labeled gluten-free or vegan could be adjusted to accommodate those dietary needs with specialty products like rice pasta or soy cheese.

Dip: Mix 1 cup zucchini shreds with one 8-ounce package cream cheese and herbs to taste. Serve with raw veggies. Lacto-vegetarian, gluten-free.

Marinated Zucchini Salad: Slice zucchini paper thin and marinate at least 4 hours in a mixture of olive oil, lemon juice and garlic. Raw, vegan, gluten-free, casein-free. (continue reading…)

©iStockphoto.com - Ever

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If you’re not subscribed to the newsletter, you missed this tasty recipe for carrot raisin salad last week. Green Diva Mom reader and subscriber Catherine wrote back, “I tried the carrot raisin salad recipe from GreenDiva and it is really good and easy to make.  The same dressing could be used on shredded cabbage as a coleslaw (and add some sunflower seeds for extra crunch)!”

(continue reading…)

Break your morning coffee habit with this delicious tea. It is chock full of vitamins and minerals to get you started on the right foot.
Ingredients:

• 2 tablespoon (30ml) roasted, chopped chicory roots
• 1 tablespoon(15ml) raspberry leaves
• 1 tablespoon(15ml) chopped dandelion root
• 1 tablespoon(15ml) dried apples, finely chopped
• 1 tablespoon(15ml) German chamomile flowers
• 1 tablespoon(15ml) nettle leaves
• 1 tablespoon(15ml) alfalfa grass
• 1 tablespoon(15ml) oat straw
• 2 tablespoon(10ml) dried cranberries
• 1 teaspoon(5ml) rose hips
• 1 teaspoon(5ml) cinnamon bark
• 1/2 teaspoon(2ml) crushed or powdered nutmeg
• 1/2 teaspoon(2ml) stevia leaves (sweet herb)

(continue reading…)

Salad recipe provided on behalf of Nomi Shannon

Baby Greens
Endive
*Raw sheep milk Gorgonzola cheese (leave this out of yours if you don’t want to eat it)
*Candied pecans
1 very ripe pear per every 2-3 people
Nomi’s Signature Salad Dressing (below) (continue reading…)