Organic Granny

  I'm back! Once during the last few weeks on a "raw vegan cleanse" I kept thinking about pancakes!  The following recipe is the result.  ** NOTE: Whisk together sweet and brown rice flours before starting recipe. So here is a great gluten-free banana pancake recipe that I tweaked until I liked it: Put the following  INGREDIENTS  in your blender: 1 Ripe Organic  Banana 1 T.  Vegetable Oil 1/2 tsp.  Celtic Sea Salt  (or to taste) 1 1/2 C. Nondairy  Milk  or other milk Pinch of  Nutmeg 1 T.  Cinnamon 2 T. Sugar or other sweetener  4 tsp.  Baking Powder . Easy Method for  Making Pancakes: Blend the above ingredients and then pour over: 1/2 C.  Sweet White Rice (gluten-free) Flour 1/2 C . Brown Rice (gluten-free) Flour Mix. Let sit for about 15 minutes. Pour about a 1/4 C. of batter into hot pan and flip when bubbles appear on all sides and elsewhere on panca

  My husband and I love oatmeal porridge for breakfast. Sometimes we change it up and add ingredients that are not traditional. Here are some great  Slow-Cooker porridges for example .   Today's Sweet and Salty Porridge with Strawberries  capitalizes on our rather eccentric but diverse tastes for combinations of flavours and textures.   Sometimes I get even more carried away, but today I decided against including nuts and bananas.  This porridge is, of course, Gluten-free and Vegan (no dairy, eggs or other animal products).   Begin with a medium to large pot with a close-fitting lid and add: Steelcut Oats (use the quantity you want for your family following directions on package-- use GF oats for those who are gluten-sensitive or have Coeliac disease) Water (cover the oats by about 1 1/2 inches or use the instructions on package) Organic Thompson Raisins (1/4 cup to handful, as you desire-- I went with the handful) 2 T. dry Chiaseed Pinch of Seasalt Optional: 1/4 C. Dulse broken in

  "All But Gluten" Gluten-Free Bread Recently I think I may have persuaded a friend with mysterious symptoms  (sounding like gluten-sensitivity to me) to try going off gluten for a while to see how she feels.  She bemoaned the fact that she has a bread maker** (and I know she is a star bread baker herself).  I suggested that she do some research to see how/if gluten-free bread works in her bread machines (there seem to be quite a few articles indicating it does, and bread machines with GF settings).  We also talked about the various gluten-free breads that are commercially available.   At time of writing this blog,  my favourite brands are Udi's and the Chia Bread (by Silver Hills).  They were both pretty pricey and I believe that you could make your own, maybe with a few tweaks, just by doing some research for good recipes on line.  (There are also some very baaaaaad-tasting gluten-free breads available commercially-- hopefully their number will diminish). I told you a w

Protein-rich Gluten-free Zesty Lentil and Quinoa Pasta Sauce This delightful warming sauce with its plant-based proteins of lentils and quinoa, is adapted from the "Lentil Quinoa Bolognese Sauce" recipe in Kathy Hester's The Great Vegan Bean Book: More Than 100 Plant-Based Dishes Packed With The Kindest Protein In Town .   I love beans-- well, legumes of all ilk-- and I love how Hester has put together this cookbook, with recipes that meet people's dietary and health needs (gluten-free, soy-free, no added-oil, nut allergy recipes are labeled) and in a way that shows the diversity of the protein-rich bean.   There are recipes for everything from the familiar hearty savoury dishes straight through incorporating beans into breads and other baked items to amazing beany desserts (like, how about "Double-Chocolate Devil's Food Cookies" using cooked or canned black beans?)  I hope you enjoy this take-off on her sauce.  I do 'adaptations' when

  Here's another recipe prepared the "raw vegan" way using the recipe for  Buckwheat Crispies  .  This is particularly soothing for kids who miss having their traditional gluten-laden breakfast cereals... Buckwheat crispies are a good source of fibre, manganese, tryptophan, and magnesium. Ingredients: 2 Cups of  Buckwheat Crispies 3 C. Sliced  Strawberries 1 1/2 C. your favourite gluten-free  Mylk  (I used  So Delicious  Coconut Milk-- yum!) 1 Sliced Ripe  Banana Put 2 C. of strawberries in the food processor or blender, and add the Milk.   Blend until pink and creamy (and soooooo fragrant, like summer!) Divide the buckwheat crispies into 4 bowls (1/2 C. each) Pour the Strawberry Mylk over each bowl Top with sliced strawberries and bananas  (and anything else wanted: dried fruit, hemp nuts, other fresh fruit) Enjoy!

  We enjoyed this glorious salad on Christmas Eve.   It started out as a "bowl" in that the roasted butternut squash and quinoa were still hot when we added them in.  The next day we ate it as a more traditional salad cold from the fridge. Either way, the textures and flavours come together very nicely-- it is flavourful, yummy and filling while low-fat with no added refined sugar.  It is also vegan and gluten-free. Another winner from Candace Feldman's * Lean Into Plants *.

This yummy easy-on-me plant-based chocolate-cherry cobbler is a recipe of the fabulous *Forks Over Knives* team.  Link below. Chocolate-Cherry Cobbler, an incredible Christmas Confection!  So delicious, and low sugar, vegan, no added oils  and gluten-free if you opt to use GF quick oats. Also, quick to put together with most ingredients already in most of our cupboards.  Two kinds of cherries are suggested for this decadent dessert: frozen unsweetened dark sweet cherries (4 cups) and frozen unsweetened tart cherries (1 cup).  It might be tough to find either one or the other in your local market. You could consider other berries in a pinch  sweetening as needed. You could also use just one of the two berry types.   Find the full recipe HERE . If you have extra cherries, you might want to try the following great fudgy chocolate smoothie (approved by NutritionFacts.org's Dr. Michael Greger) Fudgy Chocolate- Cherry Smoothie                                                   (Click on