Ingredients: 1 1/4 cup powdered sugar (Sometimes powdered sugar is cut with cornstarch- you can make your own by whizzing regular sugar in a blender.) splash of pure almond extract (about 1/4 teaspoon,make sure it is allergen free) 2 Tablespoons of rice milk, more as needed to create desired thickness Combine all ingredients and whisk until smooth.
Ingredients: 2 large red bell peppers 1 ¾ pound chicken breast, cooked and cut into strips 1 medium onion, chopped about ½ cup) 2 cups chicken broth 2 tablespoons lime juice 1 tablespoon fresh chopped cilantro ½ teaspoon salt ¼ teaspoon pepper 2 cloves garlic, crushed 1 cup cubed jicama Broil bell peppers on the rack of your broiler pan with tops about 5 inches away from the heat. Broil the peppers, turning occasionally, until skin is blistered and browned,
Ingredients: 3 lb. broiler/fryer chicken, cooked, skinned, boned, and cut into bite size pieces. (Use the chicken left over from making broth.) 4 cups of chicken broth 1 teaspoon salt 1 teaspoon gfcf curry powder 1 teaspoon lemon juice 1/8 teaspoon ground cloves 1/8 teaspoon ground mace 2 Tablespoons Ghee 1 medium onion, chopped, about ½ cup 2 tablespoons tapioca flour 2 medium tomatoes, chopped 1 large apple, coarsely chopped 1 medium carrot 1 medium green pepper, cut into ½
Ingredients: 1 green bell pepper 1 red bell pepper 1 yellow bell pepper 1 small green chili pepper 1 medium onion 5 large ripe tomatoes 1 tbsp garlic, chopped 1 tbsp sea salt 2 tbsp Worchestershire sauce (Lea and Perrins is a good brand) Garnish with cucumber, chopped Using a food processor, combine all of the ingredients together and pulse until it is still a bit chunky- you don’t want it totally pureed. Serve with some Ozma mix rolls.
Ingredients: 4 medium potatoes, peeled and cubed ¾ cup chopped onion 1 small carrot chopped ¼ cup chopped celery 1 ½ cups chicken broth 3 tablespoons ghee or margarine or oil 3 tablespoons potato starch 2 ½ cups milk substitute (Potato, rice, etc.) 1 tablespoon fresh parsley ¾ teaspoon salt ½ teaspoon pepper 1 bay leaf 1 tablespoon dry mustard 1 cup shredded fake cheese of your choice (optional) In a large saucepan, combine the potatoes, onion, carrot, celery and
Ingredients: ¼ cup cut up gfcf bacon 1 medium onion, chopped 2 stalks celery, chopped 2 carrots, diced 1 red pepper, chopped 1 handful fresh parsley, chopped 2 cans minced or whole clams 1 cup finely chopped potato ½ teaspoon sea salt dash of pepper 2 cups rice milk ( or other milk sub of choice) Cook and stir bacon, onion, celery, and carrots in 2 quart saucepan until bacon is crisp and onion is softened. Drain clams, reserving liquor.
Ingredients: 3- 3 ½ pound broiler-fryer chicken water to cover the chicken 1 teaspoon salt ½ teaspoon pepper 3 tablespoons rice vinegar (or other safe vinegar) 1 stalk celery, with leaves 1 medium carrot 1 large onion, with paper still on (leaving the paper on gives it a nice color.) bay leaf (optional) Put all ingredients into a dutch oven. Bring to boiling. Skim off any foam from broth, it will make it taste better. Reduce heat. Cover and simmer
This recipe is obviously not for those who are sensitive to sugar, but it might make breakfasts happier for your family members who are not on a strict diet Ingredients: 1 1/2 cups packed dark brown sugar 1 1/2 cups water 3 Tablespoon ghee or margarine 1/8 teaspoon sea salt 1 Tablespoon fresh lemon juice 1/2 teaspoon gfcf vanilla extract Combine brown sugar, water, ghee, and sea salt in a 2-quart heavy saucepan and bring to a boil, stirring until
Ingredients: 2 Tablespoons Ghee or oil or margarine 2 Tablespoons Tapioca flour ¼ teaspoon salt 1/8 teaspoon pepper 1 cup milk substitute of your choice. I use rice milk Heat ghee in 1 ½ quart saucepan over medium heat until melted. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Mustard sauce: Stir in ¼
Ingredients: 8 oz. dry rice pasta (or corn or quinoa, whatever you can tolerate) 1 can whole tomatoes (we use Muir Glen) 3 Tbsp fresh basil, chopped 3 cloves garlic, minced 3 Tbsp. olive oil 1/4 tsp. salt 1/4 ground black pepper Cook the pasta, rinse, drain. Meanwhile, puree the canned tomatoes, undrained, in a food processor. Add the basil. In a skillet cook the garlic in the olive oil until it is just lightly browned. Add salt, pepper, and tomatoes.