Heavenly Hummus

Being gluten-free, dairy-free, nightshade and soy-free, it can be a challenge to find something for a quick snack that is both tasty and nutritious.  I've been buying hummus for years, but have never found a recipe to make my own that impressed me.  Well, I finally found one and it's so good that I want to share it here!  The key to making really smooth hummus is peeeling the chickpeas!    I didn't even know that they had peels on them, but they do and peeling them makes all the difference between lumpy hummus and super-creamy Heavenly Hummus.

Crazy Cabbage (GF, DF, NSF)

Crazy Cabbage (GF, DF, NSF)

This is a great comfort food recipe that my husband, Stan & I came up with.  The amounts aren't fussy, so just use as much or as little as you need.

Raw vs. Live Foods

When I was at Sanoviv for a week, I learned a lot about how to eat and what to eat to be healthy.  I'd like to share a bit with you about raw food and the nutritional difference that sprouting makes.

Crisp & Delicious Nuts & Seeds

Nuts and seeds also contain "digestive inhibitors"  or "enzyme inhibitors" so if you eat raw nuts and seeds, you can take supplemental enzymes with them or you can germinate them by soaking them which begins the germination process and increases the enzyme activity in the nut or seed. 

Preparation of Grains

I would like to share with you what I have learned about how to prepare grains, as I run into so many people who are surprised when I tell them that they shouldn't eat raw grains!

Quinoa Tabouleh (GF, DF)

Quinoa Tabouleh

This version of the Middle Easter bulgur wheat salad is light, refreshing and wheat-free!

Tomato-Free Pasta Sauce (GF, DF, Vegan)

Tomato-Free Pasta Sauce (GF, DF, Vegan)

I'm always on the lookout for great recipes that contain no gluten, dairy or nightshades and, to be honest, I thought I'd given up on ever enjoying pizza or pasta again!  But I came across this fabulous sauce

Flourless Carob Cake

I'm determined to make treats for my family and friends that are healthy AND delicious.  I would also like to be able to enjoy it with them.  Now that's a challenge when I can't have gluten.  But, believe it or not, my guests would never know that this was gluten-free.  In fact, it has no flour at all.

Gluten Free Apple Pear Crisp

Gluten Free Apple Pear Crisp

As I look out my window this morning in Calgary, Alberta and see the snow blowing around, I think about making food that comforts, soothes and warms.  What could be more comforting in the middle of a cold winter than hot apple crisp?

Gluten Sensitivity

I want to address the whole issue of gluten sensitivity, at least from my own experience.  Did you know (I didn't) that you can be sensitive to gluten, and that senstivity could be wreaking havoc on your health, even if you are NOT celiac?

Healthy "Instant" Breakfast

I remember the days before my health totally broke down (though I was probably on my way there), when I used to grab a slice of "diet" bread, smear Kraft peanut butter on it, add some banana slices and dash out the door.  I ate "breakfast" as I was running to catch the bus!

Moist & Delicious Gluten-Free Teff Biscuits

Here's a recipe for some quick bread using high-fibre, highly nutritious teff flour. I was so delighted when my attempt at biscuits turned out, because not all of my inventions do!

Turkey Vegetable Meat Loaf

Turkey Vegetable Meat Loaf

When I was growing up we were really poor.  I didn't know we were poor because I always had enough to eat, warm clothes to wear, a warm house and a loving home.  Dad worked long hours to make sure of that.

Joanie's Gluten-Free, Dairy-Free Teff Bread

Joanie's Gluten-Free, Dairy-Free Teff Bread

A little note about teff.  It's not a common grain here in Canada, but it is a staple in many countries, especially some African countries like Ethiopia where it is thought to have originated between 4,000 BC and 1,000 BC.  It's really high in nutrition.  Because the grain is so small it's mostly germ and bran, and the high fibre content makes it great for helping control blood sugar levels.  It contains NO gluten, so it's perfect for celiacs.  It's pretty high in protein and contains a wide range of nutrients, such as calcium, thiamine and iron.  The iron in teff is readily absorbed by the body.  

This bread is moist, high in fibre and can be sliced thinly for sandwiches.  

In a large glass measuring cup, mix together:
1 1/2 cups warm water (110 degrees F) (temperature is extremely important so I use a baking thermometer)
1 pkg traditional yeast
t tsp molasses

Let stand for about 10 minutes.

While the yeast is beginning to work, mix together the dry ingredients:
2 cups teff flour
1/4 cup sorghum flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
1/4 cup sweet rice flour
2 tsp xanthan gum
1 1/2 tsp sea salt
3 tbsp ground salba or chia

In another smaller bowl, whisk together:
3 eggs
2 tbsp agave nectar
4 tbsp olive oil
1 tbsp + 1 tsp apple cider vinegar

Add this to the yeast mixture and then add all this to the dry ingredients.  Beat until smooth and completely mixed.  Spread in a well-greased or parchment-lined loaf pan.  The taller the pan, the bigger the loaf, as gluten-free bread will not rise above the sides of the pan.

Let rise in a warm place for about an hour.  I like to turn my oven on to the lowest setting just to get it warm and then turn it off and put the bread in there to rise.  After an hour, take the bread out and cover it with a tea towel to keep it warm.  Turn the oven on to 350.  Bake at 350 for 50 minutes to 1 hour.  When you take it out of the oven, grease the top with a little olive oil if you like it to remain soft.  Allow it to cool 15 minutes before slicing, if you can!   Enjoy!!
 

If you enjoy this recipe, I would love to hear from you.  Leave your comments below!

-Joanie

Stuff It & Grill It!

Sanoviv Medical Institute Recipe: Stuffed Zucchini

Here's a great recipe that will give you a sample of what the food is like at Sanoviv Medical Institute.  You can access their entire recipe book online here.