Ingredients: 1 cup coarsely chopped organic strawberries (conventional strawberries can have up to 8 different pesticides used on them.) 1 tbsp orange juice 1 green onion, finely chopped 1 tsp. gfcf Dijon-style mustard (Annie’s naturals is a good brand, but check the label anyway because not everything they make is allergen-free.) 2 Tbsp. dried currants 2 Tbsp. red wine vinegar Mix all ingredients. Chill and serve with grilled chicken or fish.
Ingredients: 2 15 oz cans kidney beans 1 tsp ghee/oil 1 cup of allergen-free salsa (I love Desert Pepper brand!) Cook beans in ghee/oil, mashing while cooking. When heated add salsa. Heat for one minute. Serve with chips or raw veggies.
Ingredients: 2 egg yolks, room temperature 1 teaspoon of allergen-free dijon style mustard, Annie’s is a good brand ( or make your own!) 1 ½ tablespoons lemon juice ¾ – 1 cup extra Virgin Olive oil or sunflower oil for a milder taste, or a combination. Pinch of sea salt. Blend all ingredients in a blender, or food processor, except the oil. The oil must be added one drop at a time. Some food processors have an attachment that lets
Ingredients: 1 teaspoon gfcf Dijon style mustard (or make your own) 2 tablespoons plus 1 teaspoon red wine vinegar ½ cup extra virgin olive oil 1 tablespoon expeller pressed flax oil ½ teaspoon finely chopped fresh parsley ½ teaspoon finely chopped fresh basil ½ teaspoon finely chopped fresh oregano 1 clove garlic, mashed in garlic press Mix ingredients, adding oils in a thin stream, stirring all the while with a fork, until oil is emulsified. Use immediately.
Ingredients: 2 cans chick peas (or 3 cups soaked and cooked), drained & rinsed 2-3 cups Parsley 2 large green onions, cut in large pieces 6 Tbs. tahini 6 Tbs. lemon juice ~1tsp salt (to taste) if desired: cumin & cayenne to taste Place garlic green onions and parsley into food processor/blender and mince Add chick peas, tahini, lemon juice and salt. Puree until it reaches desired thickness (some like it chunky some like it smooth – kiddos usually like it
Ingredients: 1/2 cup vinegar (we use rice vinegar because of allergies – most vinegars should work OK) 1/3 cup dry mustard 1/4 cup water 3/4 cup brown sugar or if you want it less sweet, 1 T honey. 2 eggs, beaten In medium saucepan, mix together rice vinegar and mustard. Use whisk, it really makes a difference. Add rest of ingredients and bring to a slow boil. Be sure to stir constantly. Cook and stir about 10 minutes. Makes two
Ingredients 2 cups mayo (watch for allergens!) 2 Tbs. dill (or more to taste) salt to taste Mix mayo, dill and salt. (That’s it!)
Ingredients: 2 cups dried apricots 1 3/4 cup apple juice (divided) 2 teaspoons arrowroot powder pinch sea salt Place apricots in small pan with 3/4 cup apple juice. Simmer about 15 minutes, or until soft and most of the liquid is absorbed. Puree in food processor or mash well with a spoon. Pour remaining 1 cup apple juice into pan. Add arrowroot and stir until dissolved. Turn heat to medium-low. Stir in apricot puree. Simmer 2 to 3 minutes, or
Description: NO gluten, wheat, eggs, milk, casein, nuts, corn, or soy! This is simple and delicious. I borrowed it from a site called veganchef.com which is full of all kinds of amazing recipes. She would probably die if she knew I take all of her recipes and add lots of *meat*. Ingredients: 4 large sweet potatoes, washed well (do not peel) 1/2 cup onion, diced 1 1/2 t. olive oil 1/2 cup green pepper, destemmed, deseeded, and diced 1/2 cup
Description: This recipe has no wheat, gluten, milk, casein, corn, sugar or soy. It has optional nuts, and can be eggless if you pick an eggless mayo. This is really good for you if you pick a high quality mayonnaise with out a lot of junk in it, because it is a source of good fats and protein. Don’t eat a “low-fat” diet- fat does not make you fat, sugar and carbs do. So don’t worry about the mayo in this