This is the gluten-free version of the Eggless Banana Bread recipe--I added a couple of eggs to bind it and to add protein, but it would probably be just fine with the eggs left out.
3 ripe bananas, mashed
2 eggs, beaten
1/4 cup melted butter or oil
1 cup brown rice flour
1/2 cup tapioca or sweet rice flour (NOT modified tapioca starch--any modified food starch is an excitotoxin)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup honey
1/4 cup blackstrap molasses
Mix all ingredients together. Pour into greased bread pan and bake at 350 degrees for 1 hour or until a toothpick comes out relatively clean.
This was almost a bit too sweet--next time I'll probably try cutting the honey down to about 1/4 to 1/3 cup.
Monday, October 11, 2010
Sweet and Savory Lentil Soup
Small amount of oil (I used olive oil)
1 onion (medium to large), diced
2 to 4 cloves garlic
3 to 5 carrots, washed and sliced thin
1 head cauliflower, cut into bite-sized chunks (1/2" to 1" or so)
Other vegetables as desired (I added 1/4 head of green cabbage, sliced)
2 cups lentils, rinsed and drained
About 10 cups water
Large pot
Saute onion and garlic in oil in the bottom of the pot until beginning to get soft and brown (carmelized). Add carrots and cauliflower, stirring and cooking slightly. Add water and lentils, bring to a boil, and simmer over medium to low heat until lentils are tender, about an hour.
Depending on what other vegetables you add, you may wish to add them when you add the lentils, or wait until closer to the end of cooking. I added cabbage about halfway through cooking.
If desired, add up to 1 lb. sausage about halfway through cooking also. (I buy a safe uncured sausage made with just meat and fresh herbs at a local butcher shop [Butcher Boys' ground Italian or Breakfast sausage], or there are a few safe brands of chicken sausage available commercially) If you leave out the sausage, this is a vegan recipe. Carmelizing the onions and garlic until they are brown makes the flavor and color much richer, and the carmelized onions and carrots give the soup a sweet flavor.
Just before stirring, add salt and pepper to taste if desired. With the sausage, I found we didn't need any further salt or spices.
This recipe is grain-free and nightshade-free, as long as you are careful about sausage ingredients. The cauliflower gives the starchy, mild flavor that takes the place of rice, noodles or potatoes in this recipe.
If you leave out the sausage, it's vegan. We get sausage with no additives other than herbs and spices at a local butcher shop or natural-food store. Our sausage contained ground chicken, salt, fennel seed, caraway seed, coriander, black pepper, garlic, thyme, and bay leaf. For even more flavor, you could use vegetable broth or bone broth in place of all or part of the water.
1 onion (medium to large), diced
2 to 4 cloves garlic
3 to 5 carrots, washed and sliced thin
1 head cauliflower, cut into bite-sized chunks (1/2" to 1" or so)
Other vegetables as desired (I added 1/4 head of green cabbage, sliced)
2 cups lentils, rinsed and drained
About 10 cups water
Large pot
Saute onion and garlic in oil in the bottom of the pot until beginning to get soft and brown (carmelized). Add carrots and cauliflower, stirring and cooking slightly. Add water and lentils, bring to a boil, and simmer over medium to low heat until lentils are tender, about an hour.
Depending on what other vegetables you add, you may wish to add them when you add the lentils, or wait until closer to the end of cooking. I added cabbage about halfway through cooking.
If desired, add up to 1 lb. sausage about halfway through cooking also. (I buy a safe uncured sausage made with just meat and fresh herbs at a local butcher shop [Butcher Boys' ground Italian or Breakfast sausage], or there are a few safe brands of chicken sausage available commercially) If you leave out the sausage, this is a vegan recipe. Carmelizing the onions and garlic until they are brown makes the flavor and color much richer, and the carmelized onions and carrots give the soup a sweet flavor.
Just before stirring, add salt and pepper to taste if desired. With the sausage, I found we didn't need any further salt or spices.
This recipe is grain-free and nightshade-free, as long as you are careful about sausage ingredients. The cauliflower gives the starchy, mild flavor that takes the place of rice, noodles or potatoes in this recipe.
If you leave out the sausage, it's vegan. We get sausage with no additives other than herbs and spices at a local butcher shop or natural-food store. Our sausage contained ground chicken, salt, fennel seed, caraway seed, coriander, black pepper, garlic, thyme, and bay leaf. For even more flavor, you could use vegetable broth or bone broth in place of all or part of the water.
Monday, October 04, 2010
Rewriting My Introduction
Since it's been 4 years this month since I started this blog, and our dietary journey has come a long way since then, I decided it was time to rewrite the post introducing and telling a bit more about myself and this blog.
It's been updated--for now. :)
It's been updated--for now. :)
Almond-Crusted Tilapia with Garlic and Dill
Lay 5 to 6 fillets of tilapia or other mild white fish in a baking dish (I used a glass 11" x 13" pan)
Drizzle with 2 to 4 tablespoons oil (I used a mixture of olive oil and melted coconut oil)
Rub with 2 cloves crushed garlic
Shake a generous sprinkling of dried dill over the fillets.
Spread about 1/4 to 1/3 cup of almond meal over the fish (enough to coat the tops heavily), followed by another drizzle of oil and a second sprinkling of dill on top of the almond meal.
Salt and pepper to taste.
Bake at 375 degrees for 20-30 minutes or until fish is light and flaky.
I did not actually measure anything for this recipe, so the amounts are guesstimates. Basically I applied a fairly heavy sprinkling of dill each time (we like dill) and a nice thick layer of almond meal, with enough oil to lightly coat the fish and then slightly moisten the almond meal.
Even my fish-hater found it edible, and everyone else pronounced it some of the best fish they'd ever had.
I served it with a side of heated canned green beans, a head of cauliflower that I chopped and fried until lightly browned on the stovetop with oil and a sprinkling of salt, and some cooked quinoa.
Drizzle with 2 to 4 tablespoons oil (I used a mixture of olive oil and melted coconut oil)
Rub with 2 cloves crushed garlic
Shake a generous sprinkling of dried dill over the fillets.
Spread about 1/4 to 1/3 cup of almond meal over the fish (enough to coat the tops heavily), followed by another drizzle of oil and a second sprinkling of dill on top of the almond meal.
Salt and pepper to taste.
Bake at 375 degrees for 20-30 minutes or until fish is light and flaky.
I did not actually measure anything for this recipe, so the amounts are guesstimates. Basically I applied a fairly heavy sprinkling of dill each time (we like dill) and a nice thick layer of almond meal, with enough oil to lightly coat the fish and then slightly moisten the almond meal.
Even my fish-hater found it edible, and everyone else pronounced it some of the best fish they'd ever had.
I served it with a side of heated canned green beans, a head of cauliflower that I chopped and fried until lightly browned on the stovetop with oil and a sprinkling of salt, and some cooked quinoa.
Subscribe to:
Posts (Atom)