Posts Tagged ‘Gluten Free’

Meatless Monday: Allergen Friendly Almond Noodles

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Sarah’s INCREDIBLE peanut noodle recipe is starring this week on The Meatless Monday site as a featured Lunch recipe! Yipee! Check it the complete nutrition information of the MM site and if you have ever made this recipe be sure to give it a 5 star rating.

Peanut Noodles topped with vegetables

Last Summer I did a cleanse and ate only low allergen foods for 3 weeks. Naturally I craved satisfying meals so I adapted the magic peanut noodle recipe to fit into my cleanse and had really good results. This recipe below is Gluten Free, Peanut Free, Wheat Free, Dairy Free, Vegetarian and Vegan. If you are allergic to almonds then I’m sorry this recipe won’t help you any.

Allergen Friendly Almond Noodles

adapted from Sarah Lagrotteria’s Peanut Noodle Recipe

Ingredients

For sauce:

1/4 cup sesame oil (not toasted sesame oil)

3 tablespoons rice vinegar or fresh lime juice (or a combination of the two is nice)

1 tablespoon Gluten Free Tamari

1 clove garlic, minced

1 jalapeno pepper, minced or 1 teaspoon chili paste (we like Sriracha)

2 heaping tablespoons almond butter (available at natural food stores)

12 ounces Gluten Free Brown Rice Spaghetti or linguine (available at Whole Foods and Trader Joes)

3 large carrots, julienned (cut into matchsticks)

2 small or 1 large cucumber, skin on and large seeds removed, julienned (cut into matchsticks)

Any other vegetable of choice, cut into matchsticks.  Broccoli, kohlrabi, snap peas, celery or radishes are great. Shredded broccoli slaw or cabbage slaw mix from the grocery store are good and fast additions. It’s an anything-goes, clean-out-your-fridge kind of dish.

Fresh mint, Thai basil, basil, cilantro or any combo of the four, roughly chopped

Chili paste and sea salt, to taste.

Directions

Sarah’s Crisp Vegetables Tip- If the day feels particularly sticky, I recommend crisping your cucumbers and carrots in an ice bath before adding them to the dish.  Once you cut them into matchsticks submerge them both in a bowl of ice water in the fridge.  Let sit while you prepare the sauce and noodles and then drain just before adding to the dish.  Even a short soak in an icy water bath will give the vegetables more crunch.

Bring a large pot of water to boil over medium-high heat.  Cook the noodles according to the package directions.   Drain.

In a large bowl or in your blender, whisk together the sesame oil, vinegar or lime juice, tamari, garlic and jalapeno.  Add the almond butter and continue whisking until smooth.  You may need to add a teaspoon or two of hot water if the almond butter sauce is too thick. Add the warm noodles and gently toss until evenly coated.

To serve place a portion of almond noodles in a bowl and top with an assortment of the crisp vegetables. Then top with the freshly chopped herbs and serve with salt and chili sauce at the table for last minute seasoning.

Enjoy in good health!

xo,
LEH

Quinoa and White Nectarine Salad

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This recipe was inspired by my friend Jessica who made a similar quinoa salad for us last fall using diced persimmon and fresh pomegranate seeds, pine nuts, feta cheese and mint in a quinoa salad! It as so unusual and yummy, that pop for sweetness from the fruit in an otherwise savory salad was not to be forgotten. This is my take on a summer version featuring crunchy cucumbers and floral white nectarines. I also added garbanzo beans for extra protein.

Quinoa and white nectarine salad

Quinoa and White Nectarine Salad

serves 4-6

Quinoa is high in protein and gluten free so this is a very hearty and healthy salad perfect for lunch or a fresh new BBQ side. Omit the feta and it’s also vegan!

Ingredients-

2 cups of dry quinoa cooked according to the package instructions

1-2 Persian cucumbers, diced

1-2 white nectarines, diced

1 cup cooked garbanzo beans

3 tablespoons red onion, minced

10 leaves of fresh mint, finely sliced into ribbons

5 leaves of basil, finely sliced into ribbons

1 cup crumbled feta (optional)

3 tablespoons fresh lemon juice, juiced (about 1 large lemon)

3 tablespoons good olive oil

salt and pepper

1/2 cup toasted pine nuts for topping

Directions-

Cook the quinoa per the instructions on the package. Fluff and allow to cool to room temperature. Juice the lemon and add a teaspoon of salt and a few grinds of fresh black pepper to the juice and set aside so the salt can dissolve in the lemon juice. Dice all the fruit and vegetables and toss into a bowl with the cooled quinoa. Whisk 3 tablespoons olive oil into the lemon juice and dress the quinoa salad in stages checking as you go. You may not need all the dressing or you may need a bit more. Toss in the fresh herbs and the feta if you are using it, mix well and then season to taste. Serve room temperature or chilled topped with toasted pine nuts. I served it on a bed of arugula as a lunch salad with extra dressing on the side for the greens.

Raw Kale Salad with Apples and Currants

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Hurray it’s kale season! This salad is so clean, bright and satisfying you will start keeping a bowl of it on your fridge to nibble on all the time. The hearty texture of the kale leaves “breaks down” in the lemon vinaigrette revealing a sweet, grassy nature. The apples and currents are a burst of sweetness, the nuts add crunch and the cheese brings the salty richness to the table. I made this last week and Drew and I fought over the last bowl which I snuck while he was in the shower!

 

Raw Kale Salad with Apples and Currants

Adapted from the recipe by Dan Barber in Bon Appetit

Serves 4

 

1 bunch Tuscan kale, washed, center rib and stems removed, leaves thinly sliced

1-2 apples, diced (I like Fugi)

¼ cup of currants

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 teaspoon honey

salt and pepper

toasted slivered almonds (optional)

shaved parmesan cheese (optional)

 

Rinse kale in cool water and pat dry with a clean towel. Pull or trim the leaves from both sides of the center rib and slice the leaves into thin ribbons. Make a vinaigrette by dissolving a large pinch of salt into the lemon juice, adding the honey and fresh ground black pepper and then whisking in 1 tablespoons of olive oil. Toss the kale in the vinaigrette and allow to sit for 20 minutes, tossing occasionally.

Meanwhile chop the apple, toast the almond slivers and shave the parmesan. Add the apples and currants to the kale and mix well. Serve topped with shaved almonds and parmesan.

 

Raw, Vegetarian and Gluten Free. For a Vegan version, serve the salad with out the cheese.

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