Monday, December 26, 2011

Grain-Free Pumpkin Pancakes

I can't sing enough praises about Namase Health Center and its people. Dr. Nasha Winters has transformed my health with her knowledge of gluten-free eating and her nutritional wisdom. Her husband, Steve Ottersberg, presents cooking classes that are healthful and educational, and great fun!

These pancakes were derived from a recipe of Steve's. These are packed with protein and flavor. I'm grateful for the grain-free goodness of these warm breakfast treats!

Grain-Free Pumpkin Pancakes
1/2 cup pumpkin puree
3/4 cup almond meal
1/2 cup coconut milk
1/2 cup shredded coconut (unsweetened, full fat)
2 eggs
2 tbsp. maple syrup (optional)
1/4 tsp. baking powder
1/4 tsp. baking soda
1 tbsp. vanilla estract
1 tsp. fresh ginger, grated
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Warm up a nonstick pan over medium-low heat.
In a mixing bowl, whisk eggs, coconut milk and vanilla. Fold Pumpkin puree into egg mixture. Add eggs, cocomut milk, and whisk. Add in remaining dry ingredients and mix gently.
When pan is well heated, pour in a little grapeseed or coconut oil, then pour small amounts of batter into pan and spread fairly thinly -- they will expand a bit.

Enjoy with a drizzle of pure maple syrup and a side of blueberries!



Grain-Free Pumpkin Waffles
Create the recipe above, but add 3 tablespoons tapioca flour to create a waffle mix that won't stick to your waffle iron. Please use a non-stick iron for this recipe!

Monday, December 19, 2011

Zuccini Hummus

Are you wondering what to do with your freezer full of frozen summer zuccini? This recipe will help -- it is my new favorite dip! It's loosely based upon Make it Paleo's Hot Pepper Hummus. This cookbook is inspiring, and it's helping me feel optimistic about my New Year's quest to eat a diet free of grains.


Zuccini Hummus
2 medium zuccini (or about 4 cups shredded/chopped frozen zuccini)
3/4 cup tahini
1/4 cup extra virgin olive oil
1/2 c. lemon juice
1 large clove garlic, minced
1 teaspoon ground cumin
2 teaspoons salt
pepper to taste

Chop zuccini roughly. Place in food processor and pulse.
(If using frozen, thaw and drain off the excess water.)
Add tahini, oil, and lemon juice and pulse again.
Add cumin and salt and pulse again.

Garlic can become overpowering if you process it too long in a food processor or blender (I learned this the hard way!). So fold in the minced garlic at the end with a quick pulse or a hand-stir.

Enjoy with crackers or thinly sliced veggies.

Monday, December 12, 2011

Omega-3 Mayonnaise

I'll be beginning a grain-free, legume-free diet in the new year, and want to arm myself with several dressings, sauces and condiments to help make the transition as flavorful and enjoyable as possible. Canola oil and soy oils are common in mayonnaise, and can be problematic for those on a grain-free diet.

This is a tasty, easy mayo recipe that can be used in dressings or aiolis.



Omega-3 Mayonnaise
1 whole egg
1 tablespoon lemon juice
¼ teaspoon dry mustard
½ cup olive oil
½ cup flaxseed oil

Put egg, lemon juice and mustard in blender and blend for 3-5 seconds. Continue blending and slowly add oils. Blend until the mayonnaise is thick. Scrape mayonnaise into a snap lock plastic container and refrigerate. The Mayonnaise should keep for 5-7 days.

Monday, December 5, 2011

Late Fall Harvest Salad

This bright salad will enliven any wintery day.
Enjoy!

Late Fall Harvest Salad
1 small head red cabbage
2 Granny Smith apples
1/2 cup chopped walnuts

2 T. miso
1-1/2 T. maple syrup
1/4 c. olive oil
2 T. rice vinegar

salt and pepper to taste


Thinly slice cabbage and chop apples into small pieces.
Toast chopped walnuts if you wish.

Combine the last four ingredients into a blender and blend until smooth. Toss with cabbage, apples and walnuts. Add salt and pepper to taste.


(If you wish to make this grain-free, substitute 1-1/2 T. coconut aminos and 1/2 T. grated ginger for the miso, and apple cider vinegar for the rice vinegar.)