Italian Salad Dressing

It always amazes me how many things wheat and gluten can find its way into. Salad dressing tends to be loaded with gluten to give it a thicker texture.
For a while I had basic oil and vinegar but it got very boring very quickly. I don't know why I waited so long to look up dressing recipes because there is actually an impressive selection of recipes that are gluten free. Here is one of my new default dressings that is also the base for Poppy-Seed Dressing that I will upload soon.

1/4 cup lemon juice
1 tsp sea salt
2 cloves fresh garlic
1 tsp dried oregano
1 tsp dried basil
3/4 cup olive oil

Mince the garlic first. Then add the rest of the ingredients to a jar or bowl and mix it up until it emulsifies. I like to make it in a jar so that I can pop a top on and save the leftover dressing.


Garlic - this ingredient stimulates the liver and colon, helping the body to detoxify. In order to get the benefits from garlic, it must be eaten raw. It is also an anti-fungal which helps to kill off the candida and helps to increase the good bacteria.

Vegetarian Bean Chilli

When I found out all my sickness was caused by too much yeast in my belly i was dismayed and excited. This meant that gluten was not the culprit and I could get back to some of my favorite foods soon! It explained why removing gluten was making me feel better and also why I was having adverse reactions to sugar. I felt like I was limited to raw veggies. This week I have had enough, I want a real meal in my belly and Chilli hit the spot!

Ingredients:
1 can mixed beans (or kidney, black or anything you like)
1 can tomatoes (crushed, cubed, whole but squished)

2    stalks celery
1/2 onion chopped
      garlic cloves to your liking
1    green pepper

GF chilli seasoning (watch for cornstarch)


Brown all the veggies in a pot on the stove. The pour in the can of beans and the canned tomatoes. Pour in the chilli seasoning. I get mine in bulk and add as much as I like the taste of. Cover with a lid and let simmer for at least an hour.

Ta-Daaa! All done! You can add any veggies that you like that are "safe". You can also add ground meat. On my yeast-free diet I am only allowed chicken and fish so I love adding ground chicken to this. When I don't have to be so careful about my sugar intake I add carrots, coloured peppers and mushrooms.

Feel free to pop this all in the slow cooker and leave to cook while you are at work. Great meal to come home to!

Delicious, healthy and inexpensive! Perfect!

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Homemade Cream Cheese- So Easy!!

I love cream cheese and therefore find myself buying it often. I am not sure why I have not looked into making my own until now. I was amazed at how easy it was and so inexpensive! And if you make your own yogurt at home it is even better! It will cut down on the cost, packaging and you have more control over what you are consuming.


Ingredients:
1 quart (4 cups) plain yogurt (whole milk or low-fat is fine)


1) Put a colander in a bowl and line it with buttercloth. Add the yogurt and fold the cloth over the top (or cover with something).


2) Leave this in the fridge to drain for a minimum of 5 hours. For a thicker cream cheese let it drain longer.


3) Make sure to remove liquid as it drains so it doesn't reach the cream cheese and become reabsorbed. It is ready and you can eat it!


You can also try mixing in your favorite flavor of jam or some fresh herbs.




*** note: If you are using store-bought yogurt then the expiry date of your cream cheese will be the same as the yogurt***


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Easy Homemade Gluten-Free Spelt Bread

I have been experimenting with many different gluten-free bread recipes. This is the best one I have come across yet. It is spongy like wheat bread and you can't tell the difference in taste at all.


Ingredients:
4    cups spelt flour
1/4 cup sesame seeds
1/4 tsp salt
1/2 TBSP molasses
1    tsp baking soda
2   cups milk


Directions:


Preheat oven to 350F
Grease a 9x5 pan
Combine all ingredients in a bowl
Put "dough" into the bread pan
Bake for 1 hour and 10 minutes


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Amazingly Simple Gluten Free Peanut Butter Cookies

Ingredients:


2 cups peanut butter
2 cups white sugar
2 eggs
2 tsp baking soda
1 pinch salt
1 tsp vanilla


Directions:


Preheat over to 350F, grease 2 cookie sheets
In a bowl, combine peanut butter and sugar until smooth
Beat in eggs one at a time
Sgtir in baking soda, salt and vanilla
Roll into small balls in your hand and put on baking sheet, press down with a fork
Bake 8-10 minutes
Allow to cook 5 minutes before moving to a rack to cool ( or eat!)


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