Indian Flavors Spiced Sweet Potatoes

 

 

When theRecipeRedux came up with a challenge to do something with spices, I knew it had to be something with sweet potatoes. Fall is the season when it feels right to be eating sweet potatoes. These spuds are dense in both texture and flavor which makes them especially satisfying; and topped with a winning combo of spices you just can’t go wrong. Another equally delicious dish I’ve made is Indian spiced Cauliflower. While these cooked dishes can be a little time consuming, they are definitely worth the wait—all good things are worth the wait. Aren’t they?

The fun thing about cooking is that sometimes you can sometimes discover a great combination. Today for example, I was thinking that Mexican and East Indian food fuse together well. Both of the cuisines use similar spices and flavorings like onions, garlic, cilantro, cumin, cayenne, and coriander. And while Indian food is often served with yogurt, Mexican food is often topped with sour cream, which is similar in taste and texture to yogurt minus the fat. And a type of food common to both Mexican and Indian cuisines is the flat bread; the Mexican tortilla, and the Indian chapatti.

Go ahead and make these flavorful spiced sweet potatoes, spoon the spuds up inside a tortilla or chapatti, top it with yogurt, guacamole, and cilantro leaves and enjoy. The dish is vegan and vegetarian friendly, and without the tortilla is gluten free. For added protein add some cooked beans, tofu or tempeh. . . . → Read More: Indian Flavors Spiced Sweet Potatoes

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Miso Soba Noodle Soup

 

 

Maybe you heard on the news about the big rainstorm we had in Arizona last week? Let me tell you that it was pretty wet around here. Streets were flooded and looked more like rivers than roadways, schools closed, banks closed, and flat roofs caved in under the weight of the water. We even had a little flooding in our living room. And even though the weather is still fairly warm at 92° right now, somehow our bodies are starting to go into colder weather mode. We are beginning to enjoy warm foods again like soups and stews. These cravings for warm food may be psychological due to the stormy weather conditions, but it’s great to eat soup again.

The other day, under the influence of this need for heat, I came up with a delicious soba noodle miso soup. Maybe you think miso isn’t good for a person due to it’s high sodium content, but studies show this isn’t the case. The sodium in miso doesn’t effect the body the way table salt does. A Japanese study of adults showed that diets containing miso tended to have lower risk of cardiovascular problems.

Miso is a fermented food which means it is a probiotic food with beneficial bacteria for your body. Another benefit of this paste is that the Bacillus bacteria in miso is able to make a special form of vitamin K, (menaquinone-7, or MK-7) that is good for the bones and decreases the risk of . . . → Read More: Miso Soba Noodle Soup

Gluten Free Brazil Nut Bars

 

It’s been a long time since my last post—nine weeks! Maybe you thought I fell of the edge of the earth, but no, I was in Spain for most of the time and then getting back to normal life. Yes, it was a great trip! We stayed in Carlos’s home town of León, in the Northwest of Spain, where he takes a number of students each year for a summer abroad program.

León is a town of some 140,000 people. It’s a beautiful town know for it’s gothic Cathedral, also called the House of Light because of the large stained glass windows that illuminate the interior of the structure. León is also recognized and included in the Memory of the World program by UNESCO as being the birthplace of modern democracy, when in 1188 the city hosted the first European parliament.

In March 2014, two Spanish historians claimed to have identified the true Holy Grail, (remember Monty Python and Indiana Jones?); it sits in the Basilica of San Isidoro, in León. I’d seen the cup several times before, it’s known as the goblet of Doña Urraca, and until now it sat in a case in the museum’s antique library. This summer, it has it’s own special room with low lights and the cup is well protected in a large glass case.

Many people also visit León because it is a city along the Saint James trail to the city of Santiago where many pilgrims travel each year for . . . → Read More: Gluten Free Brazil Nut Bars

Rainbow Chopped Salad

 

 

 

School is out and we are officially in summer. Actually it’s been out for a couple of weeks already, but it’s only just now sunk into my mind. This is the time of year to shed the extra pounds that were put on over winter. There’s no need to diet, really. By eating more fresh vegetable salads, fresh fruit and less bread, and getting out to walk, bike, or swim more often, the extra pounds fall off. The summer heat helps, too, because the body enjoys fresh foods and drinks even more.

Today in Tempe, Arizona, it’s 109°, about 48° C. Living in the desert I’ve learned to plan the day. Wake up early, ideally about 6:30 – 7:30, but in practice more like 7-8, and take a walk early because later on it will be far too hot. I also do my shopping early in the morning, or late evening around 8:00 p.m.—after the sun has gone down and it’s cooler outside.

Living in a hell hole desert you appreciate light cold soups like tomato gazpacho, vichyssoise, and avocado gazpacho; and salads with a mix of veggies and protein, like: Lipsmacking Orange Salad, Arugula, Shrimp and Watermelon, and Roasted Bell Pepper with Tuna and Orzo. Who in their right mind would want to turn on the oven? It’s time to enjoy fresh cold foods straight out of the fridge.

Andalucia, an area in southern Spain, is a region of the country where the weather can . . . → Read More: Rainbow Chopped Salad

Goat Cheese and Peppers Cracker Canapé

 

 

“I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.”

 

Dare Foods and TheRecipeRedux are joining forces during celiac disease awareness month to promote education about the disease, and I am doing my bit to help out by providing some information and a recipe for goat cheese and peppers cracker canapé.

The first thing most people would ask is what is Celiac Disease and who is affected by it? It is a intestinal disease that damages the small intestine when a person with celiac disease eats a food containing gluten. When a person with celiac disease eats a food with gluten the body responds by destroying the villi, that line the small intestine and which aid in the absorption of nutrients.

It is estimated that 1% of Americans has celiac disease, and it affects men, women and children across the board. For many individuals it can take as long as 6-10 years to get diagnosed, and there is no pharmaceutical cure for the disease. The only cure for people with this disease is a 100% gluten free diet. To learn more about the disease and the symptoms click this link.

To help people with celiac disease Dare Foods . . . → Read More: Goat Cheese and Peppers Cracker Canapé

Peanut Butter and Jelly Cracker Sandwich

 

 

 

“I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.”

 

Dare Foods is sponsoring a contest for the members of theRecipeRedux to spread the word about celiac disease awareness month. So I want to share some facts with you about this disease:

Prevalence of Celiac Disease in the United States

In average healthy people: 1 in 133 In people with related symptoms: 1 in 56 Celiac disease affects at least 3 million Americans. The average length of time it takes for a symptomatic person to be diagnosed with celiac disease in the US is four years; this type of delay dramatically increases an individual’s risk of developing autoimmune disorders, neurological problems, osteoporosis and even cancer. The number of people with celiac disease in the U.S. is roughly equal to the number of people living in the state of Nevada. The incidence of autoimmune diseases in the general US population is 3.5%. In a 1999 study, Ventura, et.al. found that those diagnosed with celiac disease between 2-4 years of age had a 10.5% chance of developing an autoimmune disorder. Additional findings are outlined in the table below:

(The above facts come from The University of Chicago Celiac Disease . . . → Read More: Peanut Butter and Jelly Cracker Sandwich

Almond Milk Ice-Cream Sandwiches

 

 

 

Last week after making a luscious orange cream sauce with cashew milk called “Nothin’ Says Spring Better ‘n Berries ‘n Cream,” I decided to present one more recipe for the Spring Fling dairy free recipe contest sponsored byby ®So Delicious.

You may remember that back in March I made some flourless cashew butter chocolate chip cookies that I was raving about. Well, I really wanted to try the Vanilla Non-Dairy Frozen Dessert made from almond milk by ®So Delicious, in an ice-cream sandwich. This time I made cookies with almonds. They are they same delicious dairy-free, gluten-free, grain-free and vegan cookies, as the cashew butter cookies I made, but these are made with almonds. Until I started making flourless cookies I would never in my lifetime have imagined that flourless cookies could taste so good! But why not? Macaroons are good, and these are similar to macaroons—with egg, sugar and almonds. And by the way, if you have never tried a macaroon you must put that on your bucket list.

Another reason that these cookies are particularly good on these dairy-free cream sandwiches is that they are soft and chewy, perfect for biting into. From the time you sink your teeth into the cookie it’s a smooth ride down to the delicious frozen almond milk and then that pleasing thought comes to mind: ”Yeah, that’s what I wanted.”

If you’ve never had a dairy-free frozen dessert, or “ice-cream,” let me assure you that frozen almond milk, . . . → Read More: Almond Milk Ice-Cream Sandwiches

Tomato, Avocado and Cucumber Summer Salad – #SundaySupper

Do you have Sunday meals with your family? Sunday dinner was an important meal at my parent’s house when I was growing up, and It is a very important meal at my Spanish in-laws house. Both sets of parents, mine and my husband’s, knew their kids had work, social obligations, sports activities, school committees, outside interests and a myriad of other things that come up during the week that can keep them from having regular week night dinners with the family, but Sunday supper was different.

Generally, Sunday is the day before people go back to their weekly activities of school and work and, let’s face it, there’s not a whole lot going on. So there weren’t any good reasons why you couldn’t be at home with the family for a homemade family meal. And in our families there were chores, too. Someone was appointed to set the table, another to clear it, and another the do the dishes. This schedule rotated so you wouldn’t be stuck doing the unwanted task of washing the dishes. We didn’t care for the chores too much, but having dinner with the whole family left me with a lot of good memories.

Isabel Laessig, from Family Foodie, believes that the Sunday supper is a time and place to nurture the family members and she’s so passionate about it that she started a movement called the Sunday Supper Movement. She’s got other bloggers on the . . . → Read More: Tomato, Avocado and Cucumber Summer Salad – #SundaySupper

Roasted Garlic and Rosemary “Mock” Mashed Potatoes

 

Mashed potatoes, move over. There’s a new kid in town and it’s not the popular paleo diet cauliflower mash. The new kid is roasted garlic and rosemary “mock” mashed potatoes. There is a difference between these “mock” potatoes and those on the paleo diet. People on this diet enjoy mock mashed potatoes made from cauliflower as it’s low in carbohydrates and tastes yummy because they don’t seem to have a problem of loading on cream cheese, butter, parmesan cheese, or heavy cream to heighten the flavor, because these foods are acceptable, even good on this diet. You’ll find a couple of these recipes on Food Network, and I Breathe I’m Hungry. I’m sure that they taste very good, but if you’re like me you might prefer a dish that tastes extraordinary, but doesn’t have all the saturated fat. That’s where roasted garlic and rosemary “mock” mashed potatoes comes in.

My recipe for the garlic and herb imitation mashed potatoes is very low in saturated fat and cholesterol. It’s also high in manganese, vitamin B6, and vitamin C. The secret ingredient that adds the nutritional boost and lends creaminess to the dish isn’t the cauliflower in the dish—it’s millet, which is an ancient grain thought to have originated in Ethiopia. It was consumed by early civilizations and is still consumed today. The grain has not been genetically modified; it’s high in protein, fiber, and it’s easier to digest than other grains. It can be used in pilafs, cereals, and . . . → Read More: Roasted Garlic and Rosemary “Mock” Mashed Potatoes

Homemade Tofu Bacon

 

 

Are you a tofu lover, hater or are you altogether indifferent to it? Check all of the above for me. I find that it really depends on how the tofu is made. If I were to eat tofu straight out of the package I’d think it was dull and insipid, and pre-marinated tofu can be overpowering and too salty. The best option is to make your own marinade and then eat it plain as in this spicy marinated tofu, oven roasted, or grilled.

A couple of months back I posted a recipe for tempeh bacon, which I make all the time to use in sandwiches. Yesterday I had to cook some tofu before it spoiled and I got to thinking, why not make tofu bacon? Tofu bacon is a very healthy alternative to real bacon and it tastes good. OK bacon lovers it’s not bacon—that’s true. But it tastes pretty darn good and it’s a very good source of protein when you want to eat lunch but you don’t want to eat luncheon meats. It only takes 5 to 10 minutes to get the marinade made, and once it’s fully saturated in the sauce, cooking time on the grill or in the frying pan is just 6 minutes.

Tofu is high in protein and calcium, vegan, dairy-free, gluten-free (if using gluten-free Tamari) and low in fat and cholesterol. And as far as the taste being bland, well…there is a remedy for that—it’s called marinade. Like the song . . . → Read More: Homemade Tofu Bacon