something refreshing to drink?

today it is seltzer and apricot juice, but what about those days you want something more?

How To Make Flavored Iced Teas Of All Kinds

http://www.herbs-info.com/blog/how-to-make-flavored-iced-teas-of-all-kinds/

Traditional frothy goodness - Honoring my Grandma - Gluten Free Orange Julius

Looking for a great tasty treat? well a drink that is non-alcoholic?
My Grandma is in my thoughts today, so I went looking for a great Orange Julius recipe. Why?  I fondly remember being in Toronto Canada, and seeing an orange, big as a bus front, with person sweetly set inside the James and the Giant Peach..... and they made these great frothy succulent drinks that my bought ans shared.  She told me of times she remembered in New York, and how they used to purchase one for a treat.....

so I wanted to honor her.  

here is one I found that you might find delightful. 

The Budget Savvy Diva says:

What You Need

6 oz. can frozen concentrated orange juice ( of course check the label for purity that it is just orange juide)
1 cup milk (you could use soy milk or almond milk)
1 cup water
1/4 cup granulated sugar
1 teaspoon vanilla extract (make sure you are using Gluten free vanilla)
8 or more ice cubes

1 Tablespoon of Instant Vanilla Pudding Powder (check that this is gluten free as well)

What To Do

Place all ingredients in a blender except for the ice cubes.

Blend until mixed

Add ice cubes one at a time  – blend until smooth.

"Enjoy I always place the mix in the freezer for about 15 minutes."

credit for the recipe.budgetsavvydiva.com
She found it HERE 

Bacon - a great christmas gift - Gluten Free, Nightshade free, Dairy free

Who doesn't love bacon? Well that is rhetorical. Be nice!
The guys at the shop loved to share food. I often have to decline. I did joke once I would bring in chocolate covered bacon for food sharing day.
They all said they would devore it!

But to be honest... I may just look into this recipe.
Smoked pork belly

http://www.takepart.com/sites/default/files/styles/tp_content_wide/public/DIYBacon.jpg
Why wouldn't you want a few pounds of this DIY smoked meat in your fridge? (Photo: Ian Knauer)

gluten free cocktail that sounds nummy - CHERRIES !!!!

So... I look forward to doing cocktails with the clan again.
Sometimes we are classic and we bring a few bottles of wine, and some little snick snacks.
Of course there are the men in kilt days... where the whiskey jug is smoothly and graciously passed.
So... what about the days that you are sitting down to a fire and really a bottle of beer isn't going to work, a Smith n' Kerns is delightful but possibly not right, and it isn't margarita night... I know, I know.. when isn't it margarita night...bear with me here.

I do so enjoy a little maraschino cherry lovliness in a drink sometimes.
I used to order my Captain and coke with Cherry coke, and extra cherries.
The kicker in this drink... well you try it out... you might like the zing.

How about a little number I found today, that is very close to what I used to order when Clubbing in the bigger cities.

Our Blogger calls it the Cherry Whiskey Smash.

Doesn't it look nummy?
So... I know the recipe can be gluten free... which means you might like it for a cocktail hour for work. What you need:
- 1 ounce jack daniels
- 1 ounce cherry juice
- 1/2 ounce amaretto
- 1/2 ounce ginger brandy
- 2 ounces cherry cola
- 5 maraschino cherries
(Serves one, is easily multiplied)
check your ingredients, and be sure to tip your bartender... or if you make it at home... make sure to thank yourself for this treat.

One serving Black forest Cake!

Winter soups and stew are marvelous. I have been working on those too. But as the simple chocolate cake recipe flourished in the past couple of days.  I find that I was trying to figure out how to have friends come over for tea... while being reading with dessert. 
When the mug cake or ramekin mircrowave recipe started my cake lover mind moving.
I love cake and the frosting and the filling and the layers and the complex design of a confectionery delight.

Being
- Gluten Free
- Nightshade Free
- Dairy free
has been challenging in how to maintain a healthy balance of treats and wholesome food that haven't gotten boring.

so I decided to experiment... Yes... this is really from the Quincidence Kitchen!
recipe as before.  except for these modifications.

Things you can add to the recipe for something special.
dash of cinnamon
dash of nutmeg
either or both

If you don't have problem with Nightshades... you could always add cayenne pepper.

Well, what did I do?

I added two dashes of cinnamon, a dash of nutmeg, and poured the mixture into ramekins.
Microwave for 1 minute 30 seconds.

Spoon Tablespoons of cherry pie filling onto one ramekin.
the other ramekin I spread a lovely creamy mixture of 1 tablespoon honey, 1/2 cup sour cream tofutti, 1/2 cup cream cheese tofutti, this mixture is an awesome frosting!  so spoon on the cake mixture onto the cherries, figure out what will work for you....
But here is what mine looked like.

I then poor

cookie stamping - recipes

I found that while shopping for a gift for someone... This gluten free cookie recipe seems to bode well for stampable cookies...
http://www.cookiestamp.com/scottish_sb_rice_flour

Scottish Shortbread

This is a sweet-biscuit-type recipe. Scottish shortbread is famous in many parts of the world and although it is traditionally eaten at Christmas and Hogmanay, it is enjoyed the year round.

Ingredients

                                            

4 ounces (115 grams) flour
2 ounces (57 grams) rice flour or ground rice
4 ounces (115 grams) caster sugar
4 ounces (115 grams) butter
Extra caster sugar for sprinkling
Method

Sift the flour and rice flour or ground rice together. Add the sugar and rub in the butter. Lightly knead the dough on a foured board until smooth. Press the dough into a floured mold or into a greased and lined baking tin. Stamp the dough with a cookie stamp and score with a knife,  prick with a fork if desired, and bake at 375° F (190· C.) for about 25 minutes or until it is beginning to turn brown. Remove from the oven and cut the shortbread into pie-shaped slices, but leave it in the tin or mold to cool. Sprinkle with caster sugar to serve.

From www.myholidayplace.com/christmas/recipes/christmas-breads-dressings.html (Recipes not on the page)

Less than five minutes ~ Less than five ingredients ~ Less than five supplies ~ 5 star results

Cake *****

Something that makes us mellow.

Some decadence that makes a stoic smile.

Something to make the sweet smile return after a tough day.

Something you need to monitor the intake of as usually eating the whole CAKE by yourself... is bad.

So, this time.

How about a little less guilt, alot more results.

Essential ingredients for a curl up on the couch, or make it and take a break.

Even on the go this is portable as well.

Seriously, how can you go wrong with chocolate cake?

Ingredients/Supplies

• 1- spoon
• 1 - Mug - I like a sizable coffee mug, a soup mug does well too.
• 1 - Chicken Egg try to use the larger and of course if you can freshest makes the best.
• 1/4 cup Powdered Sugar *see tip below
• 2 - Tbls Cocoa - Ah Laska is an awesome cocoa powder.

How is this 5 ingredients you ask?

Well for me to prepare this I simply don't use a measuring spoon, or measuring cups. I use the one spoon to rule them all. That's right the spoon with which I plan on eating the delight.

So I know my larger soup spoons are a tablespoon whn dry material is put on it. Don't level it and you have 2 Tablespoons.

a 1/4 cup?  easy 4 tablespoons

* I pulled out the coffee grinder at an earlier time and put in white sugar. grind fine - espresso setting. TADA! You have a lovely powdered sugar, which I make in batches cause I am NOT buying powdered sugar when white sugar is so cheap.

Directions?   Hmmm
crack egg into mug - if you must use a whisk you won't hurt my feelings... but if you don't have one... just make sure to mix well.
Add powdered sugar, mix.

I might have added cinnamon and nutmet which is the specs you see in the egg/sugar mixture.

Add Cocoa, mix again....

Chocolate lava in the making. remember this is just a soup cup.

a variation in the making of Black Forest Cake - Cherry Pie Filling dollop in the middle

When the mixture is smooth.... microwave for 60 seconds.
let it sit for hmmm maybe 30 seconds.
ALLOW to slightly cool... molten cake on the tongue is sooooo not delicious!
This is why I use the larger coffee mug or soup mug.. cause if you want... after washing off the spoon, you can scoop on some Whipped cream, sour cream, ice cream, cherry pie filling, cinnamon whipped cream, even some greek yogurt... Trust me the cake can stand up to it.

So... if this doesn't have your mouth water.. you are out what?  A buck work of ingredients?  Hmmm... maybe an easy, solution to

• My best friend is coming over and wants to have girl chic flick night. - I have CAKE!
• My boyfriend/girlfriend/best friend just left me. Ah, but I have CAKE!
• My parents just told me to start shopping for myself - I still have CAKE!
• My oh my... I really would love a nibble of cake, but I can't afford to have that much cake in the house... but a nibble would be nice... I HAVE CAKE!
• I need a quick birthday cake for the friend I forget was her birthday - as did everyone else. I mad you a CAKE!

See?
5 Things.
5 Minutes.
and a moment of chocolate delight.

ENJOY!

Please feel free to leave a comment if you liked this post.

need cake - but not the hassle? Part I

I remember a few years ago, reading a blog, and my friends writes her sorrows. She rights about how the last week is just going down the tubes and she wants to make a cake to share, hoping it would make the world a better place. Yet, she realizes she would get to the whip the eggs, or beat the batter, or some such thing, break down crying, and never even get a slice of cake for herself.
I know some of you know portion control is important, and sharing is important, HECK... I know I do.  I honestly just don't feel like making a whole cake to share with people as sometimes finding people to share it with that will come off there diet to share CAKE... *shudder* can in itself be a daunting task.
So, she found a MUG RECIPE.
Yes, one mug of cake is all it takes.
No need to share and no need to go to the store for a Betty Crocker single serving high priced, over preserved, puck of chocolate.

She made me smile.
Perseverance in the search of chocolate is key to the chocoholic members.
So the other day, I was having an exceptionally "woe is me day" and I forlornly thought of the fact that gluten free, dairy free, nightshade free, is $10 a splurge and I don't want 4 servicings. I just want a little treat and don't need the whole BOX OF FREAKING CHOCOLATES thank you Forrest Gump.

I decided to experiment a bit - please link and credit if you are pinning, or cross referencing.

Cocoa/Oat candy bars - 1 day's worth of servings NO MORE... (wink portion control)

1 cup Bob's GF Rolled Oats
3 unleveled (heaping)Tbsp HONEYCOMB - The Old Bohemian Farmer (local farmer's market)
            (yes the whole comb -The Old Bohemian Farmer has a great Raw Honey that I simply adore.
3 Tbsp GF - Organic cocoa Powder Ah laska
1 dash (oh alright about 1/2 teaspoon) GF Vanilla
2 Tbsp soy or almond milk (I used Very Vanilla Silk Soy)

Dollops of Honey comb in the mug first, mush and mash a bit to break it up.
Dump in the oats, roll them around a bit.
Milk next cause you will see that the oat needs some *help* making friends with the rest of the ingredients otherwise.
then the powder... careful to add it slowly or in small amounts or it will "POUF" right out of the mug. (This part... made me laugh the first time I did it.)
When the consistency is questionable... guess what?!?  Add the vanilla extract and mix just a bit more.

take what looks like a mess that isn't making friends, and microwave for 60-90 seconds depending on the strength of your microwave. Bring that steaming mug out, and apply the spoon of doom. No really it all mixes real nice. If not. then add a few more drops of milk to give it a chance.

When you have a rich brown mixture pour out onto a flat wax paper sheet and let cook. Infact put the wax paper on the cutting board, a cookie sheet or even a pizza pan... stick it in the fridge.
Of course your first try you will have to taste test the batch to know when it is really set... so this is why it only makes one day's worth.

Gluten Free, Paleo PECAN PIE - NO CORN SYRUP

I'm Sharing a great recipe you might love as well.

Need something for the office party?
Try this lovely little treat.

Recipe?


why yes, I would be happy to provide a link to 
Pecan Pie - No corn Syrup, Gluten free, Paleo, Grain free

Getting ready for the HOLIDAY POTLUCK - Gluten free, Nightshade free "Cream of Something" Cream Soup Substitute

Okay folks.  Just in time for the Holidays, the potlucks at work, and the "take something with that you can share even though they will already have everything... cause you need some gluten free guaranteed food.

This is a great idea!  Many of you are trying to find happy and safe ways to survive making family meals.  This blogger [ One Orange Giraffe] comes up with a great recipe for making cream soup stock.  ENJOY!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Photo from One Orange Giraffe's post

Cream of "something" soup recipe

1 cup non-fat dried milk

3/4 cup cornstarch

1/4 cup bouillon (if you have cubes you have to smash them up)
  You can use whatever kind you like (ie, beef, veggie)

4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)

1 teaspoon dried basil

1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)

1 teaspoon pepper

(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Kevin" comments:this would be the recipe to fill a 1 gallon container (I multiplied it by 7 instead of 8 so your 1 gallon container wouldn't be overflowing):

7 cups non-fat dried milk
5 1/4 cups cornstarch
1 3/4 cups boullion
1 3/4 cups freeze dried minced onions
2 tablespoons + 1 teaspoon dried basil
2 tablespoons + 1 teaspoon dried thyme
2 tablespoons + 1 teaspoon pepper

Credit for Original source  One Orange Giraffe: Anything You Wanna Call It Casserole

HALLOWEEN FUDGE - delicious

http://purelytwins.com/2012/10/15/how-make-healthy-fresh-pumpkin-pie-fudge-recipe/

boosting the signal for a great idea.

But how do you find food when you are allergic to so much?~

I do experience the preverbial "sick-n-tired" of hearing "but where/what do you eat then", or "where do you find food you CAN eat?!?"
Somehow, with a waist that is larger than size 8... I don't lack proof that I consume calories. I do keep a Gluten Free Diet, as well as a dairy free and nightshade free life.
So... there are limitations on social food gatherings... but there are also some great opportunities for being creative - cause if I want to see my friends and have a cook out.. I better figure out how to be ready when they call.

What have I missed?  Well first let me say....I am from WISCONSIN... Beer/Cheese/BRATS.. these are staples of the summer diet.
So .... when when last fall I went nightshade free... I sighed plaintively that I would really miss brats.

Gilberts Gluten-Free Beer Brat (New Grist)

Of course, last year before going dairy/nightshade free, I met the gentleman that MAKES and is owner of a sausage maker that is local. He has gluten free, but couldn't answer all the questions I was seeking right then and there.
NOW I WANT TO FULLY ENDORSE this company.

• They individually wrap (which means I can take them to work and put them in the microwave and they aren't exposed to the unclean communal microwave issues of cross contamination.
• They are gluten free!
• They have gourmet flavors.
• The make a GLUTEN FREE BEER BRAT with New Grist beer!  Yes folks, you heard right.... gluten free beer used to make a gluten free brat!
• They have no peppers for spices or flavoring!
• They aren't your spiced up brat, but since I found GF/DF/NF mustard... I get to have a fantastic treat that isn't the best food in the word... but is comfort food and thus is a little something given back to me.
• Price?  4 brats are less than $4.

So.. they are milk in flavor, but tasty. Convenient yet still free of all the things that steal my quality of life.  I gain a great product and now you do to.
Who are they?

gilberts sausages link

Raw Food, Brownies that look SOOO good.... try them

I have cravings!  Don't you?
Some people say that when you stop eating certain foods, you crave them. Well YEAH!!! We hate being told what to do, and what we can't have.

So I am going to tell you what you can have.
These delicious brownies serve my needs as I am an AVACADO junky!
I am a certified chocoholic and I have a desire for BROWNIES!
So, today I happen to find this recipe.
Hope you like Brownies too and will share with me the links you find to Gluten Free/Dairy Free/Nightshade Free treats.

Raw Brownies Recipe

Recipe created by Toni Bark

 Makes 16 brownies.

Published on June 18, 2012

Photo: Richard Majchrzak/Studio D -

Raw Brownies Recipe

Recipe created by Toni Bark

Makes 16 brownies

Ingredients

Base:

• 2 cups walnuts or pecans
• 13 ounces pitted baking dates
• ⅛ tsp. coarse sea salt
• ⅛ tsp. orange zest
• 2 tsp. vanilla extract
• 1 avocado, pitted and peeled
• ½ cup raw cocoa powder

Frosting:

• 3 avocados, pitted and peeled
• ⅛ tsp. sea salt
• ½ cup raw cocoa powder
• ½ cup raw agave nectar, plus more to taste

Directions

Active time: 40 minutes
Total time: 3 hours, 40 minutes

In a food processor, mix all base ingredients, then pat down in an 8-inch square baking pan. Puree all frosting ingredients in a food processor and spread on base. Cover and freeze at least 3 hours. Cut into 2-inch squares and serve cold.

Read more: http://www.oprah.com/food/Raw-Brownies-Recipe#ixzz25tMaLuRc

Today was definately a great and healthy day of fish and vegtables. With beautiful broth and boutiful farmer's market freshness.

Lunch was a lovely sushi buffet with a miso soup.

Dinner I was home and hungary for more simple food.
I decided the zucchini in the fridge would make a delightful start to a tasty meal.

Poached Salmon egg and zucchini steep/stew
3 Tbsp Avocado oil - Ahuacatlan brand
1 medium zucchini rinsed and sliced into bite sized pieces
1 large zucchini rinsed and sliced into bite sized pieces
1 small 4 oz filet of salmon
2 cups freshly home made chicken broth.
1 Large Fresh Egg (Fresh Farmer's Market egg -I find the yolk more golden and tasty when fresh)
1 dash cumin powder
2 dashes onion powder

I poured in the in the beautifully creamy avacado oil to the stock pot, dumped in the zucchin, chicken stock, cumin and onion powder. Stir. let it mix..
then after the stock is hot, I add the vegtable pieces, bring to a boil for 10 minutes. Once a good boil is going, place salmon filet  any other spices you might desir, (be quick)  immediately put a lid on for a 10 minutes on simmer...but then... I turn the heat off and let the dish settle.

An hour later, I turn the heat back on,  gently push the salmon filet to the side of the stock pot...let the mixture reach a steaming point, and as it starts to boil - I crack an egg or two into the vegetable side and put the lid back on for it to cook.
5 minutes turn off the heat.

10 minutes later remove lid and spoon out the deliciously poached egg, salmon and scrumptiously tender zucchini into a lovely korean HOT POT, and enjoy a cup of cocoa infused chai tea with a little silk soy

100th post - DELICIOUSNESS abound

Pamela's makes a lovely mini-single serving cheesecake.
Commonly found in the gluten free area or Organic section, are a single serving cheesecake. I find them useful for last minute indulgence. I also find that if I put a little dish together before an event, and take my own little treat that looks THIS GOOD, I am not jealous of the plethora of treats that are at the holiday parties. Make sure to pack a few cookies and possibly a wonderful little surprise that will make everyone jealous of YOUR TREAT.
Just remember, don't share the spoon with someone who has been including gluten foods in their feasting that day. Get a clean spoon and share, and don't let them double dip.

1 mini-single-serving cheesecake
1/2 cup walnuts
1/2 cup frozen red raspberries
GF Chocolate Syrup.

Here is what my cheesecake for a guest looks like when I am done.

Kale a wonderful vegtable and winter treat.

Dried Kale, or steamed - Kale is a summer treat i remember that Grandma Used to steam with caramelized diced onions, and fried bacon crumbles.
It is great with kale, or swiss chard. Lindsey makes a great treat published at 77 Square . EMJOY!

Kale Salad with Pomegranate and Pecans

Inspiration nod to YumSugar.

• 1 teaspoon Dijon mustard (make sure if you are making something nighshade free, it hasn't paprika)
  
• 1 tablespoons pomegranate molasses
• 1/4 cup (4 tablespoons) good quality extra-virgin olive oil
• Sea salt, coarsely ground
• Freshly ground black pepper
• 1 large bunch (about 6 cups) Lacinato kale leaves, stemmed and sliced into a 1/4" shred
• 1/2 cup pecans, toasted and roughly chopped
• 1/2 cup fresh pomegranate seeds (see note)

In a medium mixing bowl, whisk together mustard and pomegranate molasses with olive oil. Season to taste with salt and pepper.

In a large salad bowl, toss together kale, pecans, and pomegranate seeds. Drizzle in dressing and use your hands to massage the dressing evenly into the greens until dressing is well-distributed, 3 to 5 minutes.

Note: To easily remove pomegranate seeds, open the fruit over a bowl of water in the sink (the juice will splatter and stain). Pry the seeds out with your hands and drop them into the bowl; the pith will float to the top. Strain and remove any extra pith. Seeds will store for about 5 days in an airtight container in the fridge.

Read more: http://host.madison.com/entertainment/dining/blog/table-talk-meatless-monday-christmas-kale/article_5eaed5ac-2509-11e1-aacb-001871e3ce6c.html#ixzz1h06k8CLx

Swett potatos - Delicious

I have always enjoyed yams and sweet potatoes.
I enjoy the texture, the smell the taste, the delicious feel of home, and the knowledge that they are so brightly colored like happiness.

Too fluffy for you?
Well maybe, but food has emotions attached to it for many, and when you start hearing all the things you can't have, and start trying to find new comfort foods, sometimes, you get starry eyes when you find something from childhood is still yours to keep and cherish.

So when I saw this recipe in Living Without. I purused for:

• Gluten Free
• Dariy Free
• Nightshade Free (spices like paprika and such)
• Mint family free (spices like rosemary and thyme)

and then decided that it was AWESOME!

So I want to share. Possibly this will be a little different, but will allow you one more awesome recipe for your family during the coming winter.

Gluten-Free, Dairy-Free Sweet Potato Casserole

Click here for the link to "Living Without" s lovely recipe.

Delicious Gluten Free - Nightshade free - but not fat free...

Wild Cherrywood Smoked Bacon

Bacon (link)
Gluten Free - No MSG - Full of Flavor.
Nightshade free!

Nummy GF Cake - Passing on a recipe

St. James’ Almond Cake
Butter a 9″ round spring-form pan and sprinkle lightly with ground almonds and pre-heat oven to 350F.
A. In an electric beater, beat:
7 egg whites -adding 1/2 cup sugar, a pinch of cream of tartar. Beat until stiff but not dry. Set aside.
B. In separate mixing bowl beat: 7 egg yolks, 1 tsp. grated lemon rind, 1 tsp. grated orange rind, and 1/2 cup sugar. Beat until light and lemon colored. Fold in 1 cup ground almonds and 1 tblsp. orange liqueur.
C. Add a little of the beaten egg whites to the almond mixture to loosen batter. Then fold in the rest of the egg whites gently and pour into the prepped pan and place immediately in the pre-heated oven and bake until cake is browned. About 25 minutes. Cool then dust with powdered sugar. Slice and serve.

found on http://www.facebook.com/astoriamills

Gluten Free, Dairy Free, Nightshade Free Delicious Dessert

Girl Scout Banana Boats, made in the microwave or Firepit

I remember a delicious treat from the fireside of Girl Scout camp outs.
I never really liked the Graham cracker, so when I realized that a banana, mini marshmallows, and chocolate chips could make something better.... I started something new.

So in the FIREPIT
you slit a banana open, and stuff the cleft with mini GF marshmallows, and GF chocolate. (if you need dairy free, make sure the chocolate is Dairy free), wrap in aluminum foil, fold over the ends tight, and place the delectable banana in the charcoals. You will have to do some trial and error, as each person has a preference for how done they like their banana.

Microwave? In a bowl
Slice the banana into 1 cm sliver discs
CAMPFIRE GF Ultra huge marshmallows work best. slice them into 5 or 6 slices and line a cereal bowl, then place banana slices for the next layer, then sprinkle with 2 to 3 tablespoons of dark chocolate chips, or I break up some Ghiaradelli single serving 72% bars.

Microwave on high for 1 and a half minutes if you need to stop and turn the dish. then another 30 seconds.

IS IT DONE YET?
The marshmallows should puff and melt, the banana will be shiny and smothered in chocolate lumps.. which when gently folded, NOT STIRRED, will allow you a lovely layered dessert.
Enjoy!

Added bonus? this can be prepared ahead of time and put in a Tupperware/Corning-ware (I prefer ceramic to plastic any day) container for a 2-3 pm work treat in the microwave at work. You will drive your co-workers wild with jealousy.