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From Jill Baine…

PEACH PIE, HOLD THE GLUTEN 🙂

 

2 CRUST PIE (GLUTEN FREE)

1 cup org white rice flour

1/2 cup tapioca flour

1/2 cup sorghum flour

1tsp salt

2/3 cup plus 2 TBSP org. butter (frozen and sliced)

4-5 TBSP cold water

 

Put everything in the food processor except the water and pulse until crumbly looking. Then, while food processor is running, add all the water at once. Because this was gf, I had to add a bit more water, but I added too much.  I just added more rice flour to get the right consistency.  It should be really sticky, but should still hold together somewhat more than batter.  Half the dough and press one half in a greased pie plate.  I spritzed a little olive oil and just flattened with my hands and pushed it up the sides.  The other half I sandwiched b/t two greased sheets of parchment paper and rolled it out that way in a circle.  I stuck the crusts in the fridge while I made the filling (see below).  Once that was done, I pulled them out, dumped the filling in the crust and carefully peeled one parchment piece  off the top crust and placed in on the pie.  THen peeled the parchment off the top.  Trim, crimp edges, and vent as usual.

Baked the pie for about 45-50 min at 425 degrees. I did, at one point, put foil around the edges to keep them from getting too brown.

 

PEACH PIE FILLING

6 cups sliced peaches (I think I used approx. 15 peaches, mixed sizes)

2/3 cup sucanat

1/3 cup org white rice flour

1/2 tsp cinnamon

Mix all together. 🙂 That’s it!

The recipe called for also adding 1tsp of lemon juice and 1 TBSP butter, but I forgot and it still was wonderful!”

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Our daughter has been avoiding wheat for the past 6 months or so, having discovered that her skin clears up nicely when she does. But, as many of you know, coming up with gluten free recipes can be a challenge. This recipe was an immediate winner with the whole family, husband included.

We have always added a little bit of buckwheat – really only a handful – to our pancake batter, milling it fresh in our Nutrimill. But this recipe is made entirely from buckwheat flour, lightened by an overnight soaking in yogurt or buttermilk, and by beating the egg whites until they’re stiff.

Since this batter is so light, it works well in a waffle maker too.

Here’s the recipe that feeds our family of 7.

4 cups of buckwheat flour

4 cups of buttermilk, yogurt, or kefir

2 tsp. baking soda

pinch of sea salt

2 tablespoons maple syrup

4 tablespoons of butter, plus more butter for cooking

10 eggs, separated

In a bowl, mix together the flour and yogurt, buttermilk, or kefir and leave it out in a covered bowl overnight.

In the morning, melt the butter in a small pan and allow it to cool.

Separate the eggs, being careful not to get any of the yolk into the whites. Then beat the egg whites until they’re stiff.

You want to add the baking soda to the flour/yogurt mixture carefully so you get the best rise, so what I do is combine the melted butter, egg yokes, and baking soda, salt, and maple syrup and add this mixture to the flour mixture at the same time I add the egg whites. This way, the whole thing can be stirred once. Gently fold all the ingredients together. Then ladle onto a hot, buttered griddle; flipping each pancake once after it becomes bubbly.

Serve with plenty of butter and maple syrup!

 

 

Gluten Free Corn Bread
Made with all corn or a combination of corn and millet

One of our kids is not eating wheat right now because her skin stays much clearer without, so this cornbread has been a staple for simple lunches around here lately. I’ve added millet because it’s an alkaline seed which helps to balance the body’s PH. Besides that, I like to feed our family as much variety as I can, and this is one easy way to do it.

Add the millet if you’d like, but this recipe works just fine with all corn, freshly ground if possible.

Ingredients:

3-4 tablespoons ghee (butter oil) or coconut oil, or a combination

3 eggs

1 3/4 cups coarse cornmeal, preferably freshly ground

1/2 cup coarsely ground millet (or use 1/2 cup additional cornmeal instead)

1 1/2 teaspoons salt

3/4 teaspoon baking soda

scant 2 cups yogurt, buttermilk or kefir

Preheat your oven to 400°.

Place an 11″ cast iron skillet or 9″x13″ baking dish in the oven. Add the ghee or coconut oil to the skillet and let it melt in the warming oven while you mix up the batter. The hot oil will give your cornbread a nice crispy crust, especially if you’re baking in cast iron.

Mix the cornmeal, millet flour, baking soda, and salt in a medium sized mixing bowl and set it aside.

Beat the eggs with a fork and add the yogurt, buttermilk, or kefir. Combine the mixture together with a spoon or fork until it’s a fairly even color (no unmixed swirls of egg).

Add the egg mixture to the cornmeal mixture and stir to combine, but be careful not to overmix.

Remove the hot pan from the oven and swirl the melted oil to coat the bottom of the pan. Then pour in the batter and bake 20 – 25 minutes. The cornbread will pull away from the sides of the pan when it’s done, and it will be a nice golden color.

We’ve adopted this recipe from Tast of Home, and we make it all the time.  It goes well with a lunch, as a snack, or even by itself since it’s so filling.  We like it best with our favorite Organic Corn Chips (available in Bulk Natural Foods dry goods orders).

1 1/4 cups Pinto beans
1 cup  cranberry or tomato salsa
1 cup (4  ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
corn chips

Directions:

Put the beans in a large glass bowl and cover them with about 1 inch of water.  Let them soak for about 36 hours, adding more water if necessary.  Rinse them in a colander and put them in a pot with clean water and a little salt.  Let them boil for about an hour, or until soft.  Drain out about 1/2 of the broth, but keep the other half in the pot.  Mash the beans with the broth.

In a bowl, combine the mashed beans and all the other ingredients except the chips; transfer to a slow cooker.  Cover and cook on high for 2 hours or until heated through, stirring once or twice.  Serve with Corn Chips.  Makes 4 1/2 cups.

A friend taught us how to make this simple tincture many years ago, and we’ve been using it ever since. Most tinctures are made in alcohol (alcohol extracts the beneficial properties from herbs best), but because we wanted to give this tincture to our children, we’ve always made it with vegetable glycerine, a naturally sweet substitute for the alcohol. We don’t sell the herbs or the glycerine, but our friend Vlad does. Visit his store, MoreThanAlive.com here.

5-6 cups Echinacea Root

1 cup finely chopped or grated fresh garlic

1 cup Pau D’Arco Inner Bark

1 cup Siberian Ginseng

Cayenne Pepper, fresh or dried – the amount is up to you, but do use some.

4-6 cups vegetable glycerine

1. Put  the herbs into a glass gallon jar.

2. In a separate container, mix about 4 cups of the glycerine with 4 cups of water. At first, the glycerine and water will not combine. Just keep stirring, and they will eventually come together. When they do, pour the mixture over the herbs in the jar.

3. If the jar is not full, mix enough of the remaining glycerine with water to fill the jar.

4. Put the lid on the jar and leave it in a cool dark place for 4-6 weeks, shaking the jar once a day. After 4-6 weeks, the tincture is ready to use. Strain it through a white cotton cloth or several layers of cheesecloth, pour the liquid into a clean bottle, and store it in the fridge.

We give this to our children by the dropperful or by the teaspoon.

Our all-around elixir for what ails you. Plague tonic can instantly stop a cough. It will shorten the duration of any cold. And it will help keep you healthy when you’re surrounded by sick people. Plague Tonic takes a bit to make, but it’s inexpensive and potent. Take it by the dropperful, by the spoon, or by the shot glass, depending on how brave you are or how quickly you need to get well .

We make a gallon of this stuff every fall, but the recipe can easily be scaled up or down to meet your needs.

Use organic ingredients if possible.

1 pound garlic

1 pound yellow onions

1 pound fresh ginger

¼ to ½ pound fresh horseradish root

Cayenne – this can be up to ½ pound of fresh hot peppers (preferably red, but green will do) or as little as a shake of ground cayenne powder. Play around with the measurements until you reach the spiciness that suits your taste.

Raw apple cider vinegar (like Bragg’s, Spectrum, Eden, or Heinz – Bragg’s is available on our dry goods order, which will open soon) – you’ll need about 2 – 3 quarts.

Directions

The object here is to make the vegetables into the smallest possible pieces and combine them with the apple cider vinegar. If you have a Vita Mix or strong blender, this is a one-step process. Skip down a couple paragraphs to see how we do it. (If you don’t have a Vita Mix, you can order one here and get it shipped free with our free shipping code.)

  1. Finely grate, chop, or blend all of the vegetables using whatever kitchen tools you have on hand. You may need to peel the garlic, onions, ginger, and horseradish. And you’ll definitely want to peel them if they’re not organic. Be sure to wear gloves if you’ll be handling the hot peppers.
  2. Once the vegetables are chopped small, place them all into a glass container that has a lid. A one-gallon jar is ideal. Pour the apple cider vinegar over the vegetables until you have about a gallon altogether.
  3.  It’s best if you can keep the container in a dark place for 6 weeks, but you can start straining off some of the liquid right away. After 6 weeks, strain the entire gallon through a cloth, squeeze it out, and transfer the liquid to a clean bottle or jar. Plague tonic does not need to be refrigerated. The apple cider vinegar base preserves it.
  4. To use… Mostly, we just pour a little plague tonic into the bottom of a cup, add a little water, and chug. It’s nasty-tasting stuff (My husband says it will scare the cold out of you.), but to really pack a wallop, take as much as a quarter cup at a time. You can get creative too, and make a salad dressing with olive oil, plague tonic, and a little honey.

If you have a Vita Mix, wash and chop all of the ingredients. Peeling is optional, but recommended if you’re using conventional produce. Pour 2-3 cups of apple cider vinegar into the Vita Mix and add 2-3 cups of the chopped vegetables. Blend on high until the veggies are pureed, then pour the mixture into a gallon-sized glass container. Repeat until all the vegetables are used up. Then follow steps 3 and 4.

I seldom measure out when I’m throwing stuff in the blender…I usually just taste as I go. Here is an estimate of what i use:
Half can of coconut milk (full fat – should have about 14 grams)
1/2 cup frozen blackberries
1/2 cup frozen raspberries
2 Tbsp cocoa powder (you could use less but we really like chocolate!)
1 Tbsp Superfood
1 tsp cinnamon
1/2-1 tsp vanilla
1-3 Tbsp raw honey or pure maple syrup – the amount of sweetener depends on your taste buds (you could also try out a small amount of stevia, but I don’t like the taste as much)
water (for consistency)
ice (large handful??)
2-3 raw, pastured eggs (throw these in at the very end of blending)
Blend on high. Taste before you pour it into cups!! I usually end up with about 3-1/2 cups worth. If we use this as a meal replacement, the 1 yr old gets about 1 cup, the 3 yr old drinks about 2 cups (he loves this!!) and I have to fight him for the last 1/2 cup 😉 With the fat from the coconut milk, the protein from the eggs (you could use protein powder if you don’t have access to pastured eggs) and low-glycemic berries you have a complete meal that is very filling and super nutritious.
I hope my “guesstimate” gives a good reference point! Let me know if you find other things that work well in it.
Julie Wall
Mary Kay Independent Beauty Consultant