Brought to us By VT
Gluten Free Potato Salad
30 minutes or fewer
Plain yogurt and grainy mustard make a light, tangy sauce for potato salad. Serve slightly warm or chilled.
- 2 lb. fingerling potatoes, cut into 1-inch pieces
- ½ cup plain low-fat yogurt
- ¼ cup whole-grain mustard
- 2 tsp. olive oil
- 1 small red bell pepper, diced (1 cup)
- 3 celery stalks, diced (1 cup)
- ½ small red onion, sliced (½ cup)
1. Place potatoes in large saucepan, and cover with cold water.
Bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until potatoes are tender, but not soft.
2. Meanwhile, whisk together yogurt, mustard, and olive oil in large bowl. Stir in red bell pepper, celery, and onion.
3. Drain potatoes, rinse under cold water, and drain again. Add potatoes to yogurt mixture, stirring to coat.
Season with salt and pepper, if desired.
I just came across a wonderful product that was just DELICIOUS and wanted to share.
It is BLACK RICE by Hinode and it happens to be a natural SUPER FOOD.
If you haven’t already tried it I encourage you to try it at your first chance. It cooked very quick at 35-40 minutes.
It has a wonderfully rich, sweet and nutty taste that pairs perfect with your favorite veggie, entree or salad.
This beautiful Black colored rice turns purple once cooked, and is naturally low in fat, free of gluten, cholesterol and sodium.
Although Black rice has been around since ancient times, it is just recently becoming known as a superfood.
HINODE Black Rice is an exotic variety of 100% whole grain rice once reserved for emperors and royalty. Often referred to as a “superfood” for the beneficial nutrients found in its black grain, Black Rice is naturally gluten free and contains fiber, iron, niacin, magnesium, thiamin and antioxidants.
Black Rice provides a beautiful contrast when presented with colorful fruit, vegetables and salads. Its nutty texture and slightly sweet flavor are coveted by professional and home chefs alike.
Black Rice is Naturally:
- Whole Grain
- Gluten Free
- Cholesterol Free
- Sodium Free
Like Hinode on facebook for $1 off
Vegan Gluten Free Brownies w/ Strawberries & Agave Coconut Cream
Time: 30 Minutes
Yield: 8″ brownie pan
(9 Item Recipe)
Naturally Gluten Free
3/4 cup Rice Flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 cup full fat coconut milk (The thick part scooped out of the top – Do not shake can)
1/4 cup extra virgin olive oil
3/4 cup agave nectar
1 tsp vanilla
1/2 cup dairy free chocolate chips
Strawberry & Coconut Cream Ingredients:
1 Can full fat coconut milk (refrigerate overnight)
2 – 3 Tablespoons Organic Agave Necatar
Pint of organic Strawberries, washed, dried and cut into quarters
Preheat the oven to 350 degrees. Use nonstick cooking spray (we use olive oil spray) on an 8″ square baking dish or pan. Take flour, cocoa powder, baking powder into a bowl and set aside. In another bowl mix together the coconut cream, olive oil, agave and vanilla. Fold in dry ingredients until well mixed. Fold in the chocolate chips. Pour mixture into baking pan. Bake 15 minutes if you like really gooey brownies, 20 minutes for firmer. Remove from the oven, let cool and set for 1 hour. Once brownies are cooled.
Strawberries w/ Agave Coconut Cream Directions:
Take your washed and dried strawberries and cut them into quarters then set aside in a bowl. Next take your refrigerated can of coconut milk out. Open the can without shaking it or turning upside down. Spoon out the top layer of opaque white stuff that has gathered at the top of the can only. You can hold onto the light liquid in can for other recipes. Spoon into a mixing bowl and Add 2-3 Tbsp of agave nectar. With a beater whip Grab a whip the coconut milk froth until creamy. Start on low then beat at medium, be sure to move the beater up and down to give the mixture as much air as possible. Once it is nice and fluffy it is ready to serve. It is best served right after beating. You can also use it on top of ice cream, for cream pies, tea, coffee, as a fruit dip and more. In a serving bowl take one brownie then add cut strawberries to the side around the brownie and top with agave coconut cream.
Modified from Elana Amsterdam’s of Elana’s Pantry original recipe
Time: 10 – 15 Minutes
Yield: 2 Cups
(4 Item Recipe)
Naturally Vegan, Vegetarian & Gluten Free
Preheat oven to 350.
Toss all ingredients together in a large bowl.
Bake at 350° for 10-15 minutes, until lightly browned.
Cool and serve
Make your own delicious gluten free agave nuts. We made these and they were absolutely amazing and super simple.
They’re the perfect gluten free dessert
, appetizer or snack
. They make a great healthy gift for friends and family.
Making your own sweet agave nuts is not only much healthier, and affordable, but also keeps many unhealthy preservatives out of your food.
This recipe is fast and simple and absolutely delicious!
SALADS & STARTERS
(9 Item Recipe)
ORGANIC RED QUINOA WITH CILANTRO & RAW PINE NUTS
(Vegan/Vegetarian/Gluten Free Recipe)
Baking Time: 20 Minutes
1 Cup Organic Red Quinoa (You can used other variations if red is not available)
1 Cup Organic Cauliflower
2 Cups Alkalized, antioxidant water
1/2 Cup Organic Raw Pine Nuts
2-3 Fresh Organic Green Onions, sliced thin
3 Tablespoons fresh chopped organic cilantro
2 Tablespoons Organic Lemon Juice
1 Tablespoon Extra Virgin Olive Oil
Sea Salt & Pepper to Taste
Rinse quinoa well. Place red quinoa, cauliflower and water in saucepan, covered bringing to a boil. Reduce heat to low covered. Simmer 15 minutes until all liquid is absorbed and quinoa opens up. Add pine nuts, green onions, cilantro, lemon juice and olive oil. Season to taste with sea salt and pepper. If you prefer no salt then omit the sea salt and pepper. Transfer to a bowl, serve and eat!
Shopping List for: Organic Red Quinoa with Cilantro and Raw Pine Nuts
Organic Red Quinoa (1 Cup)
Organic Cauliflower (1 Cup)
Alkalized, antioxidant water (2 Cups)
Organic Raw Pine Nuts (1/2 Cup)
Fresh Organic Green Onions (2-3)
Fresh chopped Organic Cilantro (3 Tablespoons )
Organic Lemon Juice (2 Tablespoons)
Extra Virgin Olive Oil (1 Tablespoon )
Sea Salt & Pepper to Taste
Organic Black Currant, Agave & Avocado Scones
**Naturally Vegan, Vegetarian & Gluten Free**
Yields: 8 Scones
(8 Item Recipe)
- 2 cups Organic Oat Flour
- 1 teaspoon Organic Baking Soda
- 4 ounces fresh raw organic Avocado
- 4 tablespoons Coconut Milk (unsweetened/low fat)
- 6 tablespoons organic agave
- 1 teaspoon pure Vanilla Extract
- 1/4 cup organic black currants
- 1/8 teaspoon sea salt
Preheat oven to 350. In a medium bowl mix dry ingredients together. Take vanilla, coconut milk, agave and avocado blending together with blender or food processor. Add avocado mixture to flour mixture. Combine together with your hands. Dough should be sticky. Flour your surface moving sticky dough to the floured surface. Flatten dough into a circle. Press dried organic currants into the top. Cut disk into 8 pieces. Put on cookie sheet spacing them about 1/4 inch. Bake for about 10 minutes until lightly browned on the bottom.
*In this recipe we replace oil with healthy fats from the avocado*