Tuesday, November 25, 2014

{Gluten and Dairy Free} Dreamy Lemon Cake

Prep Time:15 minutes
Baking Time: 35-40 minutes

Frosting: 10 minutes
Serves 10-14

2 cups granulated sugar
4 large eggs
1 and ¼ cup brown rice flour
3/4 cup potato starch (not flour!)
1/2 cup tapioca starch
½ tsp salt
1 TBS baking powder
1 tsp xanthan gum
1 cup canola or grapeseed oil
1 cup rice milk (or regular milk)
1 tsp pure GF vanilla extract
1 TBS lemon juice
1 TBS finely grated lemon rind (with micro zester)

Preheat oven to 350F.  Prepare pans by lining them with parchment paper and lightly greasing/oiling the paper on the bottom and the sides. Beat the sugar and eggs in a bowl for one minute at medium speed. Add flour, starches, salt, baking powder, xanthan gum, oil, rice milk, vanilla extract, lemon juice and lemon rind. Beat for one minute at medium speed.  Pour batter in prepared pans and bake for 35 minutes (40 minutes for 8 inch cake: 18-20 for cupcakes) oruntil the cake has pulled away from the pan and  the center springs when touched or a toothpick inserted in the middle comes out with only crumbs. Set a timer for 5 minutes before it is anticipated to be done. Check it every minute for the last 5 minutes to make sure it is done just right (time may vary by oven).

Lemon Buttercream Frosting
1 cup Earth’s Balance or Palm Shortening (or butter)
3 and ½ cups confectioners sugar divided
¼ cup fresh lemon juice
1-2 TBS water or rice milk
2 tsps finely grated lemon rind

Beat the Earth’s Balance or Palm shortening until fluffy. Add the sugar, lemon juice and lemon rind. Beat it until mixed. Add the rest of the sugar and beat until creamy. Add water/rice milk as needed. I am posting this at Allergy-free Wednesdays.

Monday, November 24, 2014

Roasted Delicata and Kale Salad

PCC has this super fun salad that would make a great addition to a thanksgiving meal!
photo from PCC's website


  • 2 delicata squash
  • 1/2 onion, chopped
  • 3 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1 head of garlic
  • 1 bunch kale, chopped
  • 2 tablespoons balsamic vinegar
  • 1/3 cup chopped toasted hazelnuts


Preheat oven to 425° F.
Seed and cut squash into 1-inch cubes. Toss cubed squash and onions with 2 tablespoons oil. Season with salt and pepper. Roast squash, onions and garlic on a baking sheet for 30 minutes.
Toss kale in remaining tablespoon oil. Roast on a separate baking sheet for 10 minutes.
Squeeze roasted garlic cloves from skin. Toss garlic with squash, onions, kale, balsamic vinegar and hazelnuts.
Each serving: 270 cal, 16g fat (2g sat), 0mg chol, 140mg sodium, 29g carb, 5g fiber, 12g sugars, 6g protein
Recipe by Rachel Duboff, PCC Cooks instructor

Friday, November 21, 2014

Super Easy Sauerkraut

Whole New Mom has this super easy way to add pro-biotics (beneficial bacteria) to your diet. Sauerkraut!  I love how easy it is.

photo as noted from Whole New Mom
salt (Please use a “non grocery store” salt like Real Salt or Himalayan Salt)
bay leaves (optional)
caraway seeds (optional)
1. Slice cabbage thinly. This can be done with a knife, a mandolin slicer, or the slicing attachment on a food processor.
2. For every kilo of cabbage, mix with 20g of salt, or, for every pound of cabbage, mix with 9g of salt, about 2 tsp of finely ground salt.
3. Toss cabbage and salt with your hands so it is well distributed and let rest, about one hour.
4. Knead/massage the cabbage with your hands, to encourage more juice to come out. Add optional bay leaves (about 1 per lb) and/or caraway seeds (about 1 tsp per lb).
5. Pack tightly into a jar. I usually grab a handful, drop it into the jar, and then use my fist to push it down well. You can also use a pounder, or something like a thick stick.
6. Once all the cabbage is in, make sure there is enough liquid to cover the cabbage by about an inch. Weigh the cabbage down, as discussed above.
7. Put a lid on the jar. Be aware that you will need to occasionally let the C02 out that will accumulate.
8. Set it out of direct sunlight and let sit for at least 4-6 weeks. 4 weeks is the minimum required for the full cycle of probiotics to develop. Exact fermenting times will depend on ambient temperature and your tastes. The sauerkraut pictured has sat for a month, and it could use a little more time.
9. Put in the fridge to slow fermentation. Enjoy probiotic goodness!

Thursday, November 20, 2014

How to Find Gluten Free and Vegan Items at Trader Joe's

I love me some Trader Joe's. I may possibly love them even more for putting these awesome links on their website. This page lists every item that is gluten free.

This one shows all items that are vegan.

These links would be a great way to make a shopping list. I know sometimes Tjoes discloses that facilities are not gluten free, so it would be worth checking on the package if you are celiac or really sensitive to make sure it is not processed in a facility that processes wheat.

Wednesday, November 19, 2014

What's for Dinner Tonight? Ham, Kale and Red Pepper Dairy-free Risotto

My kids loved this. I loved it because anything with the nutrients of kale and red pepper baked in makes me feel great eating it. This recipe would be great without the ham, too, if you are vegan.
2 TBS extra virgin olive oil
1/2 onion, finely chopped
2 cloves garlic finely chopped
2 cups rice
salt and pepper
1/4 cup white wine
4 cups vegetable or chicken broth
1 cup water
2 and 1/2 cups kale, chopped into 1 inch pieces
1/4 cup chopped red pepper
1/2 tsp McCormick smoked paprika
1 package smoked ham (already cooked)

1. Preheat oven to 375F. In a saucepan heat the oil over medium heat. Add the onion and cook until softened (about 4 min). Add the garlic and rice, season with 1 and 1/2 tsp salt and 1/4 tsp pepper. Stir the rice in the pan until it is toasted. Add the wine and cook for a minute more. Mix in the the broth, water, kale, and red pepper. Transfer to an oven safe baking dish. Bake uncovered for 35 minutes.
2.Take out the risotto and  stir in the chopped ham. Bake uncovered for 5-10 minutes or until the rice is cooked through.l

I am posting this at Allergy-free Wednesdays.

Paleo Cucumber Noodles with a Raw Pumpkin Seed Pesto Sauce

Nourishing Meals, one of my all time favorite blogs, came up with this super fun noodle alternative: Cucumber Noodles!  They are the authors of one of my very favorite cookbooks, too, the Whole Life Nutrition Cookbook. These nutritionists have easy meals with wholesome ingredients. If you want to eat whole foods or have a  lot of food allergies this is just the ticket. Their recipes usually have limited ingredients and are always delicious and healthy!!

photo from NourishingMeals.com

4 medium cucumbers (middle eastern or english)

1 cup raw pumpkin seeds, soaked 
1 cup water
½ cup freshly squeezed lemon juice
2 to 3 garlic cloves, peeled
1 teaspoon sea salt
4 cups fresh basil, packed
½ cup extra virgin olive oil

Other Ingredients:
3 to 4 Roma tomatoes, chopped
nasturtium flowers (or other edible flowers)
fresh basil leaves

To make the sauce, place pumpkin seeds into a bowl and cover with filtered water. Soak for about 6 hours. Then drain and rinse.

Place pumpkin seeds, water, lemon juice, garlic, and salt into a blender and blend until smooth. Then add the fresh basil and blend again. Add the olive oil and blend on low speed until combined. Taste and add more salt if necessary. 

Use your spiralizer to make the cucumber noodles. Place them into a bowl and toss with about 1 cup of the pesto sauce. Add any additional ingredients. Serve immediately. Place extra sauce in the refrigerator for up to a week (or freeze in ice cube trays). Yield: about 4 servings

Tuesday, November 18, 2014

Roasted Rainbow Carrots with Thyme

The Pretty Bee has this super yummy recipe for roasted carrots. I love roasting vegetables! This is a little out of the box, but this could even be a fun side dish at Thanksgiving!
photo from The Pretty Bee

Roasted rainbow carrots and thyme make a great side dish for a special meal!
Recipe type: Side Dish
Serves: 6
  • 1 bunch rainbow carrots, peeled and sliced lengthwise
  • fresh thyme or another fresh herb of your choice
  • ¼ cup olive oil
  • sea salt
  • pepper
  1. Preheat oven to 450 degrees. Lay the carrots and thyme on a cookie sheet.
  2. Drizzle with olive oil.
  3. Sprinkle with salt and pepper.
  4. Bake at 450 degrees for about 50 minutes until carrots are tender.