#gluten free recipes

absolutely worth the share, i am salivating - be sure to check out her other recipes using a churner… my next purchase for sure!

beautifulpicturesofhealthyfood:

No Churn Vegan Chocolate Ice Cream…RECIPE

If you make coconut whipped cream and sweeten it with dates, good things happen. Such good things, in fact, that it makes the perfect base for creamy, dreamy ice cream, no churning required. What’s more? This recipe requires just 5 ingredients:

Coconut Milk or Cream
Cocoa Powder
Almond Milk
Dates
Vanilla

RECIPE

Dosas (Lentil Wraps)

Ingredients

• 2 cups brown rice
  
• 1 cup red lentils or chickpeas
  
• 2 tablespoons apple cider vinegar or fresh lemon juice, divided
  
• 1 teaspoon sea salt
  
• 4 tablespoons butter, ghee, or coconut oil, melted (add more if needed)
  

Instructions

1. Place the rice in a large bowl and cover with 4 cups filtered warm water. In a second bowl, repeat the steps by covering the lentils with 2 cups of water. Add 1 tablespoon vinegar to each bowl, then cover each bowl with a tea towel or other loose cloth and let both bowls sit overnight (8 to 12 hours) at room temperature.
   
2. Drain water from both bowls, then in a food processor, blend rice and lentils separately, adding water to create to a smooth, creamy texture. I usually add approximately 2 cups water to the rice and 1 cup water to the lentils, but add the water slowly so the mixtures don’t get too runny.
   
3. Once both mixtures are very smooth, blend or stir both purées together with the salt, adding more warm water if needed to make the batter the consistency of thick cream.
   
4. Pour mixture into a large bowl and cover, then let it sit for another 18-24 hours in a warm place, such as on top of the fridge. The mixture will expand - sometimes as much as doubling, depending on temperature - so use a bowl that’s large enough to accommodate a bubbly, happy batter.
   
5. When fermentation is complete and you are ready to cook the dosas, heat a dry, heavy-bottomed skillet over medium heat until fully hot. Meanwhile, whisk in the melted butter and a bit of additional water, if desired. (The batter should be fairly thin: It should be pourable off a spoon, yet thickly coat the back of it.) Rub a sheen of butter on the pan with a paper towel, then pour ¼ cup batter in the middle of the pan and using the back of a ladle, quickly swirl it to create a large circle.
   
6. Cook until the bottom is nicely browned and the top is dry in both appearance and touch. Using a spatula, lightly lift the dosa off the pan, shaking a bit if necessary, and set aside in a warm place until ready to serve.
   
7. And as I’ve said before about crepes, don’t stress too much if the first ones stick a bit – the first one or two pretty much always turn out as a disaster and make you question any kitchen ability you may or may not have (even after you’ve made these dozens of times). They still taste great, so just eat those less-than-brilliant samples while you continue to cook. If they continue to stick after the first two, whisk a few extra tablespoons of melted butter into the batter and cook as directed.
   

One Pan Mexican Quinoa

This tastes amazing! http://nutritionbeast.com/2016/10/bobs-red-mill-healthy-dessert-with-gluten-free-apple-blueberry-granola/

guardians-of-the-food:

California Chicken Quinoa Bowl

ROASTED LEMON GARLIC MUSHROOMS- Loaded with bright, earthy flavours. Roasting makes all the difference for these lemon garlic mushrooms in this super simple side dish recipe.

Recipe:https://www.yayforfood.com/recipes/roasted-lemon-garlic-mushrooms/

HEALTHY CARROT CABBAGE COLESLAW - Looking for a healthy twist on a classic side dish? Try this crunchy carrot cabbage coleslaw recipe. The perfect topping for your next sandwich.

Recipe: https://www.yayforfood.com/recipes/healthy-carrot-cabbage-coleslaw/

Quick & Easy Microwave Honey Sesame Mochi

Sweet Black Sesame Tahini

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This gluten-free black spread is nutty, slightly sweet from a dash of honey, and simple irresistible on toast. It’s also so quick and easy to make in a food processor!

INGREDIENTS:

• 1 cup black sesame seeds
• ¼ tsp kosher salt
• 3 tbsp avocado oil plus more as needed
• 2 tbsp honey

INSTRUCTIONS:

• Put a pan on medium heat and lightly toast the sesame seeds for 1-2 minutes. They should darken in colour and get a light, nutty flavour.

• Add the sesame seeds and salt to a food processor. Process for about 2-3 minutes or until the seeds have formed a fine powder.
• Continue to run the food processor and slowly drizzle in the avocado oil. Run the food processor for another 3-5 minutes (a long time!) or until the seeds form a thick, runny, deep black paste.
• Once you reach your desired consistency, stir in the honey.
• Put in a jar or air-tight container and store in a cool, dry place. Use as needed!

Honey Sesame Salmon With Fennel, Clementines And Zhong Sauce

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Ingredients:

FOR THE SALMON

• 1 1/ 2 pounds center-cut salmon filet
• 1 teaspoon kosher salt
• 1 1/ 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 2 tablespoons toasted sesame seeds

FOR FENNEL CLEMENTINE SALAD

• 1 fennel bulb, quartered and thinly sliced on a mandolin
• 1 clementine, peeled and segmented
• 1 small shallot, peeled and thinly sliced into rings

• 3 radishes, thinly sliced on a mandolin
• 2 tablespoons rice wine vinegar
• 2 teaspoons Fly by Jing Zhong Dumpling Sauce
• Kosher salt, to taste
• Fennel fronds, for garnish⠀

Instructions:

• Preheat oven to 300F degrees.
• Pat salmon filet dry using paper towels and season with kosher salt. Whisk together honey and sesame oil in a small bowl, then liberally brush mixture over salmon. Sprinkle with toasted sesame seeds and bake for 18-20 minutes or until the center of the salmon filet reaches 130F degrees. Let rest for at least of 5 minutes.
• While salmon cooks, add sliced fennel, clementine segments, shallots, and radishes to a large bowl. Toss to combine and season with rice wine vinegar and salt.
• Once salmon has rested, place onto a serving platter and top with fennel salad. Drizzle Fly by Jing Zhong Sauce to taste and garnish with fennel fronds.