Organic Granny

You can use any combination of berries you want in this crisp recipe (that is why they are classed as "bumbleberries").  The chopped apples provide pectin that gives it a nice gentle binding.  You can always add a little skiff of tapioca inside the fruit as you lay it down as well. (old prairie woman secret). Be sure to look for "gluten-free" on your oats package .  Many oats are grown, harvested, cleaned, or processed in close proximity to wheat and this "cross contamination" is  very problematic for anyone with more than a mild gluten sensitivity.   This oat farm-mill company   is run by a family with Celiac disease and looks like a safe, healthy source of oats. (you can see their video below this recipe) Ingredients: 2 1/2 cups fresh or frozen  blackberries 1 1/2 cups fresh or frozen  blueberries 1 cup fresh or frozen  strawberries 1 cup fresh  Apples,  chopped 8 tablespoons  organic cane sugar 3 1/2 cups  gluten-free oat flour  (I grind up oats in the

  Are you looking for a way to use up all that carrot pulp (besides composting) that comes as a result of juicing? Here is a delightful recipe for a soft gliten-free cookie/muffin top that is sweet and piquant and pretty healthy (as cookies go).   BEWARE: You must do the Flax Seed Egg Replacer about an hour in advance of the rest of the recipe. Ingredients: 3 C. organic Carrot Pulp      3 C. organic Quick Oats/Oat Flour Mix (I just throw the Oatmeal in the Vitamix) (I have also used part Quinoa flour-- also whirred up in my Vitamix )  1 T. Arrowroot Powder 2 tsp. Celtic Sea Salt 1  1/2 C. organic Cane Sugar (or similar sweetener) 2 tsp. Baking Soda 1 T. Cinnamon and or Pumpkin Spice 1 C. organic Thompson Raisins 1/2 bag frozen Cranberries 3 C. Mashed Bananas AND oil to top up (such as Olive Oil) OR Aquafaba 6 T. Flaxseed Egg-Replacer (*See recipe below) The Recipe: Flaxseed Egg-Substitute 1/2 cup flaxseed 1 1/2 cup water Directions: Grind flaxseed to a fine powder in an electric coffe

This is an Indian styled Haystack Salad courtesy Wikipedia When I became a Seventh-day Adventist I was introduced to "keeping the Sabbath", the wonderful Biblical perspectives around Heaven, the beautiful teachings of Jesus, and a fast, delicious salad called "Haystacks".  It's a sort of vegetarian taco or Mexican salad, so you know it's comfort food.  And it can certainly be quickly made to be a gluten-free meal. The invention of haystacks is often credited to Ella May Hartlein, in the 1950s. Hartlein, a Seventh-day Adventist, apparently was unable to find, in their new Iowa home town, the freshly-made Mexican tostatos her family craved.  So  she collected together some of the individual ingredients and the family members choice their preferred items for their salad pile (or haystack).   The haystack is a popular potluck item at various church events.  It has evolved to become representative of other ethnic flavors as well (ex.  the Hawaiian or Indian h

  When you make these delicious gluten-free oat-buckwheat cookies  you wiĺl need to use a light and fluffy buckwheat flour made from dehydrated buckwheat crispies .  Make your own crispies-- easy peas y or buy puffed buckwheat from a health store or Amazon . For this cookie recipe, Step 2 is to grind up the crispies in a coffee bean grinder into a fine flour (you can actually grind the dehydrated groats in your high speed blender into a flour as well if you don't want to soak and dehydrate your buckwheat).  These make a fine, sweet, substantial, fairly soft cookie.  If I'd had any GF chocolate chips around, I would have added them! Preheat oven to 350F. Put the following into a Food Processor: *1/2 C.  Virgin Coconut Oil  (doesn't have to be melted) *1 C. Granulated  Sweetener (I used a combination of Palm Sugar & Stevia) *1  Vegan Egg  (1 T. Flax seed, ground, and mixed into 3 T. warm water) *1 tsp.  Vanilla *1 C.  Buckwheat Crispie  "Flour"  (Crispies groun

You have likely run across the benefits of a living and raw vegan diet for anyone who is gluten-sensitive or has celiac disease.   The major benefit is that raw fruits and veggies are chock-full of enzymes that help with the digestion of food, and generally, grains like wheat are totally missing from the diet because, well, they are highly acid-producing, have nasty-tasting 'inhibitors' in their bran, and just don't add anything to the deliciousness of the raw vegan experience.   As well, many writers of raw and living food recipes discovered their own sensitivity to gluten.  So, a good food dehydrator like the  Excalibur  is a great boon to broadening your gluten-free recipe repertoire. The amazing thing about raw recipes  is that many of them can be made up to similulate the flavor, texture, and other elements of "mouth appeal" that we look for in traditional heated recipes.  I'm just starting to use buckwheat crispies in various recipes.  You can too!  Belo

 I finally tried soy curls!  They are not available to us locally-- and I do like to buy my groceries locally-- so I ended up ordering them .   I topped two pizzas and made 3 sandwiches for about $7.50 CAD using about $4.50 of Soy Curls product for the 2 pizzas and maybe $1 of soy curls for each sandwich.   They are a whole food and non-GMO.  I didn't count in the cost of other ingredients, but I don't see them as being too dear when considering they were a nutritious part of six meals.  They were easy to put together and delicious!  Pizza GARLIC SOY CURLS RECIPE Ingredients: (makes 2 cups) 4 ounces/ 1/2 8-oz. Bag Soy Curls 1 1/2 cups hot/boiling water 1 tablespoon/15 ml soya sauce 1 teaspoon/ 3.28 g garlic powder Extra virgin coconut oil 2 tablespoons/11  g  nutritional yeast Fine sea salt ............... From Chris Wark of #ChrisBeatCancer, his latest best selling book:  Order Here BEAT CANCER KITCHEN: Deliciously Simple Plant-based Anti-Cancer Recipes METHOD for making G

  C ombine the following and  bring to a boil in a stainless steel 'less water' type pot, put on lid and turn down to Lowest setting for about 5 minutes.  Remove from burner and let it cool (lid still on): 1 C organic  quinoa 2 C water Preheat oven to 350 F Combine and blend together in a food  processor the following  (coarse vs. paste): 1/2 C. w ater 1 C  pecans  –  1 T. ground chia seed 1/2 C wheat-free  Tamari  1/3 C melted c oconut oil or olive oil 1/4 C n utritional yeast flakes 2 tsp dried organic  basil 2 tsp dried organic  oregano 2 tsp organic  onion powder 2 tsp organic  garlic powder 1 tsp organic  ground sage 1 tsp organic  ground fennel Pour into quinoa; mix well.   Let mix  sit  until extra water is absorbed.   A little  oatmeal can be added if the batter  seems too thin. On a parchment-covered pan mound  burgers.  Shape with fingers.  They will  be crumbly but delicious.   Bake 15 minutes on each side.  This makes about 10-20 patties.  Freeze well. --   Happy m