Linda’s comment: I tried this recipe over the week-end and trust me it is AWESOME. Very nutritious, tasty and healthy. You won’t regret the effort of making this dish and your family will want it often.
Spinach Fettuccine With Yogurt-Cream Sauce
From SELF Dishes, summer 2007
Serves 4
INGREDIENTS
8ozspinach fettuccine (gluten free)
Organic Coconut Oil
1teaspoonorganic coconut oil
1 organic medium zucchini, thinly sliced
1 organic medium yellow or 4 to 5 pattypan squash, thinly sliced
1small organic red bell pepper, cored, seeded and sliced
2cloves organic garlic, thinly sliced
1/4cupnonfat, low-sodium organic chicken broth
1/2cupnonfat Greek yogurt
1/4cup organicfresh basil, chopped
2tablespoonsreduced-fat Parmesan
1tablespoon organic light cream
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
PREPARATION
Cook gluten free pasta as directed on package; drain. Set aside. Coat a large skillet with cooking spray. Heat over medium-high heat; add oil. Add zucchini, squash, bell pepper and garlic. Reduce heat to low; cook until pepper begins to soften, 2 to 3 minutes. Add broth; cook until all vegetables are tender, 3 to 4 minutes. Remove from heat; add pasta, yogurt, basil, cheese, cream, salt and pepper. Toss and serve immediately.
Linda’s comment: Every time I talk about being gluten free, I feel the groans and moans coming through my computer. For those with a sweet tooth this recipe is yummmmmy. It is not always possible to buy organic, but when you can DO IT!! I will find from pasta gluten free recipes to try. Many I have made myself, but I will search the Internet and see what is out there. You can also google gluten-free recipes and if you find a good one send it to me and I will post it.
Sometimes it is hard when we are so sick, but that can also be a lift for you. Plus, your family won’t think they have lost their mom’s good cooking.
Angel Huggzz
Linda
Apple Raisin Tart (GLUTEN FREE) yummmmmy
Fresh apples and raisins with a pecan crumble topping.
Ingredients:
1 Pre-made Ggluten Free pie crust
FILLING
6 Granny Smith apples, peeled and thinly sliced
1/2 cup raisins
1/2 cup toasted, chopped pecans
1/2 cup granulated sugar
1/4 cup orange juice
2 Tbsp rice flour
2 tsp.gluten-free vanilla
1-1/2 tsp cinnamon
TOPPING 1 cup chopped pecans
1/2 cup rice flour
1/4 tsp xanthan gum
1/3 cup lightly packed brown sugar
1/3 cup white sugar
1 Tbsp cinnamon
1/2 cup cold butter, cut in small pieces
Directions:
Preheat oven to 400°F.
Roll out one Pie Crust and press into sides and bottom of a 9 or 10-inch spring form pan. Chill 10 minutes then bake 10 minutes. Cool slightly.
Combine and mix all the filling ingredients together in a bowl. In a separate bowl mix and combine the topping ingredients until crumbly.
Spoon filling mixture (and its liquids) into tart shell. Sprinkle with the topping mixture. Set pan on baking sheet and bake 40-50 minutes or until top is lightly browned and apples are soft.
Linda’s comments. This is a great recipe filled with protein. Ready to eat in 30 min.
Ingredients
1 tablespoon olive oil (I use organic coconut oil)
2 onions, chopped, organic
1 clove garlic, minced-organic
1 (28 ounce) can diced tomatoes with juice, organic
1 (19 ounce) can kidney beans, undrained, organic
1 (19 ounce) can garbanzo beans, undrained, organic
1 (19 ounce) can lentils, organic
3 tablespoons tomato paste, organic
1/2 teaspoon dried oregano, organic
1/2 teaspoon ground black pepper
1 teaspoon salt, kosher
4 ounces mozzarella cheese, shredded
Cooking Instructions
allrecipes.com
Heat a large pot over medium-high heat. Pour in oil and saute onion and garlic until golden-brown. Stir in tomatoes, kidney beans, garbanzo beans, lentils, tomato paste, oregano, pepper, and salt. Turn heat to low and simmer 20 minutes. Sprinkle in cheese and stir until melted. Serve immediately, or cool and freeze. Serves 8
1 pound chicken/turkey, cut into bite-size pieces (Organic)
a double pie crust
1 tablespoon coconut oil
2 cups chopped vegetables, like celery, carrots, and onions, green beans (Organic)
spices, like salt, pepper, thyme, oregano, parsley (fresh if you can)
1/3 cup butter
1/3 cup flour (can use gluten free flour)
3/4 cups chicken broth (organic)
1 cup milk(organic)
Heat the oil in a skillet over medium high heat. Saute the vegetables until they are soft, stirring constantly. Add the spices to your veggies while sauteing. Remove the sauteed vegetables from the heat when they are soft.
Rich and aromatic plant oils are most often associated with aromatherapy and are usually used in massage oils, incense and are diffused in the air for a soothing and healing affect. The benefits of essential oils can also be found with their tantalizing use in the kitchen. Cooking with essential oils is just another way of being creative with food preparations.
Essential oils are classified into three main categories and explain their benefits. The oils are classified as notes, top, middle, or base notes. These single notes have a general rule of thumb:
*Top notes: are the fastest acting and quickest to evaporate. Lasting 3-24 hrs.
*Middle notes: are the moderately volatile, affect metabolisms, body functions. Last 2-3 days.
*Base notes: are slower to evaporate, the most sedative and relaxing oils. Last up to approximately one week. Continued
Linda’s comment: Connie Maginnis out did herself with this meatless burger. I tried this recipe and it is yummmmy. By using organic products you have a better chance of getting NON-GMO. My girlfriend made this for her children and they loved it….she didn’t tell them that it was made with beans…<smile> Give it a try….I cooked it on the grill.
This recipe comes from Connie Maginnis, who writes, “When we go to cookouts with people on the Standard American Diet, we bring these Black Bean Burgers to grill. Their acceptance is amazing and I have to bring enough for everyone because all the other people want ours!” Continued
Linda’s comment: I recently tried this Raw Sweet Potato Souffle before Thanksgiving, (didn’t want a flop on Thanksgiving). It was a success and yummmmy on top of it….I did change a few things and used organic ingredients. This makes a great holiday change….NO GMO for me thank you….
Raw Sweet Potato Souffle
This recipe was created by our very own Gourmet Raw Foods Chef, Jackie Graff, and is one of the recipes demonstrated recently at our HALLELUJAH ACRES CULINARY ACADEMY. It was absolutely delicious! Serves 4.
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