A diet without gluten doesn’t mean you have to live without pancakes, pastas and pastries. In Gluten-Free Recipes for the Conscious Cook (New Harbinger, 2010), the possibilities are endless. Author and esteemed chef Leslie Cerier provides recipes for every meal of the day that are flavorful, delicious — and most importantly — gluten-free. This Corn Fritters Recipe was taken from chapter 7, “Super Sides.” from Cookbook Review on Cappers Farmer August 2013; http://www.cappersfarmer.com/food-and-entertaining/recipes/corn-fritters-recipe-ze0z1308zpit.aspx
The red palm oil and red lentils give this soup a beautiful orange color. Feel free to use any greens you like such as spinach, collards, kale, mustard greens or even nettles. You can also swap ghee or extra virgin coconut oil for the red palm oil. Continue reading →
Quick to prepare, easy to love, this gluten-free vegetarian entrée everyone will request again and again. The red palm oil brightens the orange yellow corn grits and with the kale makes a beautiful mosaic pattern. I recommend using goat cheddar or organic, pasture raised raw milk Cheddar. And you can swap other oils or health fats like ghee or extra virgin olive oil for the red palm oil, if you like. Continue reading →
In this gorgeous golden dish, naturally sweet-flavored millet is paired with carrots, but you could also use delicata or butternut squash to create a similar effect. If you like, you can substitute other vegetables for some of the carrots. Leeks or cauliflower florets would be good choices. Continue reading →
Grated beets and carrots combine with tofu, rice, and nori to create a beautiful mosaic pattern in every slice of this delicious vegan nori rice roll, also known as Vegan Sushi. Lots of great organic varieties of rice to choose from, and here I used a combo of forbidden black rice, red rice and sweet brown rice.