gluten free – Page 7

Ginger + Turmeric Latte

Published on March 9, 2016March 8, 2016 by Lan | MoreStomach11 Comments

wherever you are,
i hope it’s warm
or getting warm
or still warm.
but if it’s not,
here’s a beverage to keep the balance
of your core temp
while also doing things like
fighting inflammation.
for the time being
we’ve been drinking this warm
but i wonder how it’d be on ice,
or blitzed with ice.
yet another thing to look fwd to
as we move twds spring and summer.
my favorite about this drink though,
is the color.
bright, burnt yellow is sooooo my hue.

Ginger + Turmeric Latte
adapted from goop

makes 1 frothy cup

1 very generous tps of ground tumeric (fresh would be ideal)
1 tsp peeled and roughly chopped ginger
1 TBL honey/agave/simple syrup
2 tsp coconut oil
pinch sea salt
1 cup almond milk (or any plant-based milk, though i’m sure cow milk would be fine too if you’re so inclined)

in a saucepan heat up the milk gently, until just barely simmering.

meanwhile, in a vitamix add the other ingredients and blend.

carefully pour the heated milk into the vitamix and blend until smooth and frothy.

BAM!

2 years ago: quinoa chocolate cake
1 year ago: seaweed sushi bites

Chocolate Chip Cookie Dough + Coffee Ice Cream – gluten free + vegan

Published on February 15, 2016February 14, 2016 by Lan | MoreStomach2 Comments

it’s still heavily february,
i mean,
it registers as 22F
right now,
which means ice cream is
the very last thing on one’s mind,
i know.
but when one celebrates
Ice Cream for Breakfast Day,
a day that falls
smack dab in the middle of winter,
well,
it’s gotta be something
special.
i’ve never been a fan of
raw batter or cookie dough.
i have to wrestle
the whisk
out of dw’s hands
and immediately dunking it
into soapy water,
lest he licks it clean.
but the cookie dough used
in this recipe is eggless,
and because i don’t know
how i feel about raw flour,
i used almond meal instead.
the coffee base is strong,
not one that i could consume
much of at night,
so, for breakfast it is!

Chocolate Chip Cookie Dough + Coffee Ice Cream – gluten free + vegan + raw
makes about 2 pints

raw cookie dough:
makes about 18 small balls

2 TBL creamy peanut butter
1 TBL coconut oil, softened but not melted
1 TBL maple syrup
1 tsp vanilla extract
1 cup almond meal
small pinch salt
1/2 cup mini chocolate chips

in a bowl add all the ingredients, and using your hands mix everything together. form small balls and try now to eat them all.
can be stored in fridge, covered, for up to a week.

coffee coconut ice cream:
2 cups of strong ass black coffee
2 cans of full fat coconut milk
drizzle of maple syrup, sweetened according to taste

in a vitamix add in the two cans of coconut milk with the 2 cups of black coffee. drizzle in the maple syrup (i would say maybe 1/2 – 1 cup) and blitz until fully frothy and mixed.

ice cream:
churn the coffee + coconut milk mixture in the ice cream maker, according to machine instructions.

after reaching desired soft serve consistency, transfer half the ice cream into container. add in about half the cookie dough balls. pour in the rest of the ice cream and then add in the remaining cookie dough balls. if you want, mix it around but be gentle and quick. put in freezer to firm up.

BAM!

1 year ago: savory sticky rice – gluten free
2 years ago: lychee jelly hearts – vegan and gluten free
other ice cream treats

red wine poached pears

Published on February 8, 2016February 5, 2016 by Lan | MoreStomach3 Comments

i have this habit of buying
hard pears
i’m hit or miss with apples
my bananas are always purchased green
i have excellent radar with avocados,
choosing the ones that will soften
within days,
but peaches and pears are always
unequivocally un-ripe.
i don’t know man.
it’s just how i like
mah peaches and pears.

unfortunately,
dw be like, what?
so i further puzzled him
by poaching them in wine,
because as a teetotaler
he wasn’t gonna partake,
which worked to my advantage,
because it was more for me.

red wine poached pears
i made three but depending on how big your saucepan is, up to five would be fine

*note: these are not scientific amounts, it was what was on hand at the time.

3-5 pears, peeled
3/4 bottle of red wine, i used a chianti. the other 1/4 had been consumed the evening before.
2-3 star anise
1 cinnamon stick
6 cloves
1/4 cup maple syrup

use medium sized saucepan, one that can house 3-5 pears comfortably and when the liquid is poured in, the majority of the pears are submerged.

in the saucepan, add all the ingredients, except the pears. stir the wine until the maple syrup is fully mixed in. then gently add in the pears.

heat the mixture on medium, reaching a gentle simmer. poach the pears for up to an hour, turning them periodically. you’re aiming for even color and flavor distribution.

remove the pears, allow to cool.

at this point, you can chuck the wine, or cool it and make sangria. i reduced it down to make a simple sauce, but the pears were fine without.

serve when cool, as is, or with a side of whipped cream and drizzle of the wine mixture.

BAM!

pears

1 year ago: CMP – chocolate, marshmallow & peanuts ice cream
2 years ago: pull apart bread – two flavors
another poached pear recipe: spice poached pears

crock pot baked beans

Published on February 1, 2016January 28, 2016 by Lan | MoreStomach3 Comments

the city streets are littered
with snow piles now.
just earlier in the week
it was pristine, uninterrupted white.
while it was still in that phase
dw & i (and nuria)
were holed up at home.
we completed the Blacklist on Netflix
(just up to season 2)
and contemplated starting
something about making murderers.
3 people with 1 tv
makes for difficult Netflix
decision making.

meanwhile, with an out of commissioned kitchen
and all appliances in the living room,
none plugged in,
save the fridge,
it made for creative meal planning.
the slow cooker was in use,
and it’s pretty much the hero
and these beans are saving our lives
while we do daily dig outs.

crock pot baked beans
makes an assclown amount

*note: these are reminiscent of the baked beans eaten with hot dogs or hamburgers while camping, or during the 4th of july. kinda sweet, kinda smokey, and all sorts of warming. we’ve had it with just crusty bread for dinner, with rice for lunch and my fave: topped with a fried egg for breakfast. all i know is, it makes a lot and has kept me and two adults fed during the week as we muddle our way through snow and sludge and not much motivation to cook on a hot plate.

1 lb dry cranberry beans (really, any dry beans would work)
1 onion, chopped
4 strips center cut smokey bacon, chopped
1/4 cup molasses
1/8 cup brown sugar
1/8 cup tomato paste
2 TBL spicy mustard
1 very generous TBL cocoa powder
1/2 cup apple juice (an delicious option, in lieu of the juice, use coffee)
2 C water
salt/pepper to taste

depending on where you source your beans, soak them overnight.

in a crock pot put all the ingredients in, turn it on to LOW and ignore for 10 hours. if you think of it, around the 7 hour mark, stir and check the softness of the beans. you’re aiming for creamy beans and thickened sauce.

serve with crusty bread, or with an egg on top for a hearty breakfast.

BAM!

2 years ago: Chocolate Ginger Molasses Cookies
1 year ago: brinjal pickle hummus

feijoada – Brazilian Bean Stew

Published on January 25, 2016January 27, 2016 by Lan | MoreStomach9 Comments

we’ve been waking to low temps lately,
maybe not as low as the northern states,
but lower than the southern states,
and you know what?
low is low
and comparison is the thief of joy.
our kitchen is currently out of commission
but before we started
the renovation
dw made a stew that warmed us through,
staving off the chill,
and comparing to all other stews
i’ve thrown together,
let’s just say it’s
such a joy that dw can cook too.

feijoada – a brazilian bean stew
as dictated to me from dw who read 5 recipes and then mashed them all together

*note: feijoada is a stew of portuguese origin, with the respective portuguese colonies having versions of their own. dw went with a brazilian bent, though we did top off with asian rice vinegar to cut through the richness. using lime would be fine too. finish the meal with some slices of clementines or tangerines, to cleanse the palate. this is a super fatty, but sooooo good, stew.

1 onion, fine diced
5 cloves of garlic, minced
olive oil
6 slices of smoky bacon
1 lb pork shoulder, large cubes
1 cup dried black beans, soaked overnight
chorizo sausage links, sliced
3 bay leaves
dried chili flake to taste, optional
1 TBL coriander seeds, toasted and then finely ground
enough water or stock to cover
rice vinegar to serve

in a pan with a bit of olive oil saute the onions until translucent season with salt, add in the garlic and coriander seed to warm through. add the entire onion and garlic saute to the bottom of crock pot.

return pan to stove top and cook the bacon until crispy. pull bacon out and crumble. add to onion/garlic mixture in crock pot. (though, it can be added at the end, prior to eating. up to you).

drain off excess bacon fat, but reserving enough fat to cover pan (about 1-2 TBL) and brown the pork cubes on all sides. add pork cubes to crock pot.

saute the chorizo sausage, just to give it crisp edges. add to crock pot.

add soaked beans to crock pot, discarding the soaking water.

add the bay leaf and smattering of dried chili flakes, if using.

add water or stock to cover.

put crock pot on high until beans are soft, about 4 hours.

serve over plain rice with splash of rice vinegar and side of clementine slices.

BAM!