Cindalou's Kitchen Blues

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Spicy Peach Chicken
2007-09-18 01:11:00
3 boneless skinless chicken breastssplash extra hot hot sauce (we used Kroger brand)pepper4 cloves fresh garlic1/2" piece ginger, mincedparsleyoreganocrushed red pepper1/4 c. low sodium gf free range organic chicken brothTopping1 c. frozen unsweetened peaches1 jalapeño with seeds, chopped1/4 c. red onion, choppedchunky hot salsaSpray a frying pan and place the chicken in it. Add the seasonings, chicken broth, and hot sauce and cook until the chicken juice runs clear. We had very thick breasts so it took ~ 10 minutes for our chicken.Topping: Put the frozen peaches and chopped jalapeno in a microwave safe bowl or pot. Once the chicken is cooked, add remaining chicken juices to the peaches. Heat the peaches until they are warm (we nuked them for ~5 minutes). Once the peaches are warm and soft, carefully (don't burn yourself like me...) remove them from the microwave. Top the chicken with the minced garlic and ginger combination. Continue topping with salsa and the hot peach mix...
More About: Recipes , Dinner , Lunch , Poultry , Chicken

Cranberry Salmon Salad
2007-09-17 22:05:00
1 can wild caught salmon, drained1/2 c. frozen/fresh raw cranberries1/3 red onion, chopped1-2 slices white onion, choppedfresh basil, chopped1/2 c. torn fresh kale leavesSeasonings:sea salt and peppergarlic powderoreganoItalian seasoningdried rosemaryparsleydash salt free dill seasoning seasoningDressing:1 T. balsamic vinegar2 T. extra virgin olive oilDrain the salmon and add it to a large bowl. Add the cranberries, kale and seasonings to a bowl and mash them together with the bones, skin and meat.
More About: Dinner , Lunch , Salad , Appetizer , Side Dish

Mexi Beef with Collards and Kale
2007-09-17 22:04:00
1 lb grass fed beef (We use our local Baldwin Farms beef..so yummy)1 jalapeño with seeds, chopped1 can green chilies, drained2 c. fresh kale, torn into small pieces1 c. fresh collards, chopped2 T. extra virgin olive oilSeasonings:sea salt and peppercayenne peppergarlic powderonion powdercuminpaprikaoreganoSpray a large frypan with nonstick spray; you can add a little extra virgin olive oil if you'd like since the meat is very lean. Add the meat, drained chilies, jalapeño, and seasonings to the pan and cook on high (this is 5 on our stove for our special pots) about 7 minutes or until the beef is no longer pink. Be careful non to overcook the meat. Add the kale and collards and mix well before serving. If you like your veggies cooked rather than raw, just add them earlier in the process.I am eating a LOT of grass fed beef, wild caught salmon (especially the canned stuff) and some bison these days. These foods offer a great variety of essential vitamins and minerals which Celiac...
More About: Recipes , Lunch , Beef , Cabbage , Paleo

Lemon Mustard Cauliflower
2007-09-17 21:53:00
1 lb. bag of frozen cauliflower florets (or fresh)3 T. yellow mustard3 T. spicy mustard or Dijon mustardlemon juicepepper Seasonings:rosemary1 T. tarragonEither chop fresh cauliflower or steam and drain frozen cauliflower. In a large bowl, mix cauliflower with lemon juice, mustards, and seasonings. Serve hot; this makes an excellent low carb side dish for any holiday meal (or just dinner).
More About: Vegetarian , Recipes , Lemon , Dinner , Lunch

Cranberry Apple Pancakes
2007-09-16 20:20:00
I really wanted to make something 'cranapple-ish', but I had no apple! :) So I used apple sauce...1/2 c. frozen or fresh cranberrieshandful grated organic carrot3/4 c. organic buckwheat flour1 t. baking sodadash sea salt2 T. sunflower seeds3/4 c. apple sauce2 T. sweetener*2 T. organic virgin coconut oil*You can use agave nectar, honey or organic evaporated cane juice turbinado sugar.Mix all of the ingredients together in a large bowl and melt coconut oil in a frying pan over medium heat. Cook the pancakes on medium for about 3 minutes on each side or until golden brown. Serve hot with a sprinkle of cinnamon.
More About: Vegetarian , Apple , Recipes , Breads , Vegan

Olive Hummus
2007-09-16 20:16:00
1 15 oz. can organic navy beans, drained3 T sesame seeds1 sundried tomato (chopped)2 T. extra virgin olive oil1 t. sea salt1/2 c. pitted olives*Seasonings:Oregano* Kalamata or Greek olives would be great, but we're poor! :) We used stuffed manzanilla olives.Open and drain beans; add all ingredients to Vitamix or other blender and process until creamy (1-2 minutes). Serve cold with fresh raw veggies, salad, or a sandwich (or just eat with a spoon like me!)
More About: Vegetarian , Recipes , Lunch , Appetizer , Vegan

Basil Olive Eggs
2007-09-16 20:07:00
4 eggs, beaten8 leaves fresh basil, chopped1 T. pitted olives1 sundried tomato, chopped fine1 T. extra virgin olive oilSeasonings:sea salt and peppercrushed red pepperoreganoCoat a medium size frying pan with nonstick spray and add the olive oil. In a medium-sized bowl, whisk together the egg, seasonings, and chopped fresh basil. Pour the eggs into the pan and sprinkle over olives and chopped sundried tomato. Cover and cook on low for about 5 minutes or until the eggs are set (not runny). Grind fresh pepper over the eggs before serving. For a cheese topping, consider feta cheese or Whole Foods' (non-dairy, gluten free) soy feta.
More About: Vegetarian , Recipes , Breakfast , Eggs , Basil

Vegetable Alfredo
2007-09-16 01:37:00
1/2 lb dry (=1 c.) Tinkyada brown rice pasta*8 c. water3 T. Smart Balance Vegan butter1 c. grated vegan cheese**1/4 c. gluten free breadcrumbs, for topping***2 c. chopped collards1 c. chopped red cabbage1 organic apple1/2" chunk fresh ginger, minced1 organic carrot, chopped1/4 c. kale1 T. extra virgin olive oilSeasonings:fresh basilrosemaryoreganocrushed red pepper (optional)sea salt and pepper* We used fusilli shaped brown rice pasta with rice bran and a separate Paleo-style mac and cheese dish with 2 bags of fettuccine style shirataki noodles. See my previous plain old Mac and Cheese recipe for a basic version of shirataki mac and cheese.** For myself, Vegan Gourmet cheddar cheese. For Jon, I used 2 oz. dairy-full chipotle cheddar and about 4 oz. of Chevre goat cheese.*** I used leftover crumbs from my Honey Potato Flatbread and my Rosemary and Olive Sweet Potato Bread.Fill a large stock pot or pasta pot with at least 8 cups water. I used the quick and energy saving cooking me...
More About: Vegetarian , Dinner , Lunch , Vegetable , Cabbage

Sweet Bean Pancakes [Vegan]
2007-09-15 20:38:00
1 can organic kidney beans, drained2 bananasdash sea salt1/2 c. organic brown rice flour1 T. aluminum free baking powder2 T. organic virgin coconut oil (for frying)1 T. organic coconut flour1 T. cinnamon1-2 T. shredded coconut1 T. honey or agave nectar1 T. natural brown sugarDrain the kidney beans and add to a large bowl along with the two bananas. Mash the beans and bananas until most of the beans are pulverized (I left a few beans whole for texture and color). Once the beans and bananas are mashed, mix in the remaining ingredients. Stir the batter until it is thick and pasty.Gently simmer the coconut oil in a frying pan until it's melted (coconut oil is solid at room temperature). Fry the pancakes on medium heat for 3-4 minutes per side or until golden brown. The pancakes are thick so the edges will not bubble up like normal pancakes; you will have to be cautious to flip the pancakes before they burn. Between batches, be sure to respray the pan and replenish coconut oil so ...
More About: Vegetarian , Recipes , Breakfast , Sweet , Bean

Flourless Cashew Cookies [Vegan] [Paleo]
2007-09-15 05:28:00
These cookies were inspired by Karina's recent rehash of an old sunflower seed cookie recipe that looked fantastic. I thought I'd do cashew instead here, but the yummy results still seem to hold.1 c. unsalted raw cashews1/2 c. mixed nuts1/4 c. sunflower seeds1/4 c. sesame seeds3 small dates1/4 c. shredded coconut1 organic carrot, shredded1 t. cinnamon1 t. natural brown sugar (optional)Add the nuts to the Vita-Mix and blend them on high for about 90 seconds until they form a thick paste. Add everything else and blend again on high for about 1 1/2 minutes or until well mixed. While blending, press the ingredients to the bottom of the blender using your Vita-Mix damper.Coat a cookie sheet with non-stick spray and preheat your oven to 350 degrees. I used a spatula to remove the nut batter from the Vita-Mix and then scooped the batter into a large mouth bowl. Form cookie patties in your hand and drop them onto the cookie sheet. Bake the cookies at 350 for 15-17 minutes. Let cool.
More About: Vegetarian , Cookies , Desserts , Muffins , Breads

Sauteed Fruit & Veggie Scrambled Eggs
2007-09-15 02:33:00
1 small organic apple, chopped1 organic carrot, chopped1/4 c. green cabbage1/4 c. collards & red cabbage2 eggs, beaten with a whisk1 T. organic virgin coconut oilsea saltsalsa (garnish)Melt the coconut oil in a frying pan. Chop the veggies, carrot, and apple and add them to the pan with the coconut oil. Season with sea salt and saute for 5 minutes or until tender. When veggies are done, set aside. Respray the pan with nonstick spray. Add beaten eggs and scramble for about 2 minutes. Serve with a side of salsa and maybe a slice of my Carrot, Coconut, and Sweet Pea bread.Plain Ole' Sauteed Collards and Peach
More About: Vegetarian , Recipes , Fruit , Breakfast , Eggs

Blueberry Hemp Smoothie
2007-09-13 20:33:00
1/4 c. frozen unsweetened blueberries1 1/2 c. water1/2 c. coconut milk or almond milk2 T. hemp protein powderdash cinnamonlight sprinkle spirulina powder* (optional)optional topping: rice bran with agave nectarCombine everything in the Vitamix or blender and mix on high until smooth. You can omit the spirulina if you wish, but the algae (sounds gross, I know) has amazing health benefits and blends right into the shake- no bad taste. I topped my shake with the rice bran, but you can just add it right in for extra fiber and protein.
More About: Vegetarian , Recipes , Breakfast , Lunch , Desserts

Carrot, Coconut, and Sweet Pea Muffins
2007-09-13 04:26:00
I know, this sounds gross... peas and cabbage in muffins?! But hey, the muffins are great (Jon vouches for this) and the veggies and fruits get naturally sweeter as they cook.2 organic carrots, grated1/2 c. red cabbage, grated1 can peas, drained (or frozen)1/4 c. raisins3/4 c. shredded organic coconutcinnamon to taste1 c. organic buckwheat flour1/2 c. organic brown rice flour1/2 c. ground flax1/2 c. natural brown sugar*3/4 c. waterMix all ingredients in a large bowl until smooth. Spray a large baking dish or two 12 count muffin tins with nonstick spray. Preheat the oven to 350 degrees. Spoon the batter into the muffin tins and bake for about 17-20 minutes or until a toothpick comes out clean. For a bread, bake at 350 degrees for about 30 minutes or until a toothpick comes out clean. These are great with a little Smart Balance, natural unsweetened fruit jam, or nut butter (not for me!)* You can substitute Stevia, Xylitol, organic sugar, honey or agave nectar if you wish. If you...
More About: Vegetarian , Recipes , Desserts , Sweet , Coconut

BBQ Turkey Chili [Loaded Chili Potatoes]
2007-09-13 03:25:00
1 lb lean (98% fat free) turkey1 small onion, chopped5 cloves fresh garlic, minced~3 T. gluten free light bbq sauce (optional; we use Kraft Carb Well since it has no added sugar)1 can organic kidney beans, drained (I omit for myself since they don't sit well with my type O blood tummy :) )Toppings, Wraps/Base for Chili and Garnish:2 red cabbage outer leaves and 2 green cabbage outer leaves for Paleo version wrap, steamed2 medium baked red potatoes, cut in quarters (for non-Paleo version)1 organic carrot, gratedhandful natural raisins (optional)Seasonings:garlic powderonion powderoreganocumincayenne pepperSpray a large skillet with nonstick cooking spray and add olive oil, onion, garlic, seasonings and turkey. Cook on high until the turkey is no longer pink. Stir in the bbq sauce and serve hot. The bbq sauce is optional, but I think it gives the otherwise lean dry turkey a nice kick.Paleo versionThis chili is great alone or with organic beans added, wrapped in steamed cabbage lea...
More About: Recipes , Turkey , Dinner , Lunch , Poultry

Raspberry Smoothie
2007-09-12 20:08:00
1/2 c. frozen unsweetened raspberries8-10 ice cubes7 oz. organic coconut milk (about half a can)1/2 c. waterdash cinnamon1 scoop egg white protein (optional)Combine everything in the Vitamix or your blender. Blend on high until smooth. This makes a great dessert, breakfast, or snack.
More About: Vegetarian , Raspberry , Desserts , Smoothies , Paleo

Shirataki Noodles and Garlic Butter Kale
2007-09-12 19:26:00
1 bag shirataki noodles, rinsed and drained1 c. kale, torn into bite sized pieceshandful red onion, chopped1/2 jalapeño with seeds, sliced2 sundried tomatoes, choppedslices fresh or roasted red peppersea salt and pepperGarlic Sauce:2 T. extra virgin olive oil1 T. Smart Balance Vegan butter (or olive oil)5 cloves fresh garlic, mincedDrain and rinse the shirataki noodles. Bring the noodles to a boil in a saucepan for about 4 minutes then drain. In a microwave safe bowl combine the minced garlic, vegan butter, and olive oil. Nuke for about 30-45 seconds until the garlic is fragrant and the butter is melted.Toss noodles with kale, red pepper, jalapeño, and sundried tomatoes. Drizzle the noodles and kale with the garlic sauce or just plain old olive oil. Adding the good monounsaturated fat from olive oil aids in the absorption of vitamins and minerals from the veggies. Here it helps with absorption of the vitamin K, B, and iron in the kale among other nutrients.
More About: Vegetarian , Dinner , Lunch , Noodles

Gut Yontev! [Almost]
2007-09-12 17:34:00
Sorry, I'm running late so I couldn't post our Rosh Hashanah recipes yet, but happy new year anyways! Personally, I like Yom Kippur and Passover better :)

Greek Lamb with Roasted Red Pepper and Kale
2007-09-12 02:27:00
1 lb. lean ground lamb (grass fed)1 red bell pepper, roasted (see below)*1/2 red onion, sliced2 c. shredded red cabbage2 c. chopped collards or kale or fresh spinach (I used kale)1 medium onion, chopped2 organic carrots, grated fine2 sundried tomatoes, chopped fine3 cloves fresh garlic1/4" chunk fresh horseradish1/4" chunk fresh ginger (optional)extra virgin olive oilSeasonings:rosemary (fresh and dried)oregano (fresh and dried)parsley (garnish)sea salt and peppercrushed red pepper (optional)Chop the onion, kale, and sundried tomato and set aside. I used the Saladmaster to grate the carrots and red cabbage (you can use any box grater or food processor) and I also set those aside.In a large frypan, sautee the ground lamb with the extra virgin olive oil, chopped onions, and garlic-ginger-horseradish mix. I cooked the lamb on medium heat (5 on my stove which is "high" for our pots) for about 7 minutes until the meat was no longer pink. Remove the pan with the lamb from the hot eye i...
More About: Recipes , Dinner , Lunch , Greek , Lamb

Portobello Risotto
2007-09-12 02:02:00
1 cup risotto rice1/2 c. dehydrated portobello & shitaki mushrooms1/2 chopped roasted red pepper1 1/2 c. water2 T. extra virgin olive oil or Smart Balance vegan butterSeasonings:onion powdergarlic powderparsleysea salt and pepperBring water and rice to a boil. Add olive oil, mushrooms, red pepper, and seasonings. Cover and cook on low and let simmer for about 15 minutes, stirring frequently. This goes great with my Greek Lamb with Roasted Red Pepper and Kale.
More About: Vegetarian , Dinner , Risotto , Vegan , Glycemic Index

Paleo Salmon Stock and Soup
2007-09-10 02:05:00
8 c. waterwild caught salmon trimmings (raw with fins, bones, and meat)2 small-medium red potatoes, quartered (optional, omit for Paleo )3 organic carrots1 large white onion, coarsely chopped1/4 c. dehydrated shitaki mushroomssea vegetable flakesliberal squeeze lime juiceliberal squeeze lemon juice1 large jalapeño5 cloves garlic1/2" chunk ginger1/4" chunk horseradish1 T. organic apple cider vinegar2 T. Earth Balance vegan butterSeasonings:1 t. Italian seasoning1 t. dried rosemarysea salt and black pepperdash crushed red pepper flakes2 bay leaves, crushedoptional seafood seasoning (ground fennel, lemon peel, coriander, thyme)Bring water to boil with raw wild caught salmon parts*. As the broth heats, the meat will separate from the skin easily. This happened for me within the first 10 minutes of the soup warming up. At this point, the meat and skin were not too hot to handle, so I simply removed the meat from the skin with my fingers. I added the large bones and the skin back to t...
More About: Stock , Soup

Honey Potato Flatbread
2007-09-10 02:01:00
1/2 c. Ener-G potato starch flour1/2 c. organic brown rice flour1 heaping T. non-aluminum baking powder1 heaping t. baking soda1 t. sea salt3-4 T. honey or agave nectarheaping 1/4 c. organic apple sauce1 T. Smart Balance vegan butterPreheat the oven to 425. Mix everything together in a large bowl. Spray cookie sheet or baking ban with non-stick spray. Spoon the dough onto the cookie sheet and bake at 400 for 10-12 minutes or until golden brown.We used this flat bread as pita bread substitutes to go with my (upcoming) Greek Lamb and Roasted Red Pepper dish. These have a nice contrast of sweet from the honey and bitter from the potato starch; they are soft and crumbly and would work well as biscuits if you used about twice the flour (these didn't rise since I used applesauce and a small amount of flour).
More About: Honey , Potato , Brea , Flat

Carrot Coconut Salad
2007-09-10 01:59:00
2 medium organic carrot, grated3 T. shredded organic coconut1 T. organic extra virgin olive oil1 T. organic balsamic vinegarsea saltGrate the carrots with the Salad master or your food processor/grater. Add coconut, olive oil, balsamic, and sea salt. Mix thoroughly and serve cold.
More About: Coconut , Carrot

Spinach and Potato Soup
2007-09-09 01:34:00
1/2 lb frozen chopped spinach3 small to medium red potatoes*1 organic carrot3-4 cloves fresh garlic1/2 medium yellow (or white) onion1/4 c. shredded organic cheddar cheese or Vegan Gourmet cheese (optional)1 c. low sodium organic free-rage gluten free chicken (or vegetable) broth (We use Pacific brand)2 c. unsweetened almond or coconut milk (or rice, soy, hemp, or cow/goat milk)1 T. extra virgin Olive Oil1 t. San-J low sodium wheat free tamari (optional)Seasonings:sea salt and pepperoreganorosemaryItalian seasoninggarlic powderGarnish:chopped red onion1/4 c. shredded organic cheddar cheese or Vegan Gourmet cheese (optional)1 ear fresh corn, cooked & cut off cobbKeep about half of the spinach and one potato separate from the blender for a chunkier soup.parsleySet aside 1/4 of the frozen spinach, one of the cooked potatoes, half of the cheese (if using), and the cooked ear of corn. You can serve the corn as a garnish if you slice it off the cobb. Divide these reserves evenly among s...
More About: Vegetarian , Recipes , Soup , Potato , Spinach

Paleo Creamy Spinach Soup [Vegan]
2007-09-09 01:34:00
3/4 lb. frozen spinach1 c. coconut milk or almond milk1 c. low sodium organic vegetable broth (We use Pacific brand)1/4 medium onion4 cloves fresh garlic1/2" fresh ginger (optional)2 T. hemp protein powder (optional)1 T. extra virgin olive oil1 t. San-J low sodium wheat free tamari (optional)Seasonings:sea salt and peppercrushed red pepperoreganoItalian seasoninggarlic powdergluten free, dairy free Mediterranean seasoning mixGarnish:chopped red onion2 sun dried tomatoes, chopped fineKeep about half of the spinach and a handful of chopped onion separate from the blender for a chunkier soup; I added my whole spinach and onion directly to my bowl and microwaved it about 2 minutes until the spinach was hot.Combine everything else in the Vitamix (or your blender) on high for 6-8 minutes or until smooth. Pour into serving bowls with the reserved whole spinach and chopped onion. If the soup is not hot enough, you can warm it up in the microwave or on the stove top until steaming.
More About: Vegetarian , Recipes , Vegetables , Dinner , Soup

Salmon Salad
2007-09-08 20:10:00
2 T. homemade olive oil mayonnaise or canola mayonnaise ***1 can salmon, drained and mashed up with skin and bones1 organic apple with skin, chopped5 stalks celery, choppedsqueeze lemon juice1/2 t. organic apple cider vinegarSeasonings:2 T. garlic powder1 T. crushed red pepper1 T. dried rosemaryoreganoparsleysea salt and pepperMix everything in a bowl. Let cool in the refrigerator.**I will post my homemade olive oil mayo soon- it is quick, easy and lacks all those preservatives and bad oils which most mayos have in them.Be aware that most mayo is made with soybean oil (or other bad long chain vegetable oils which are linked to heart disease, NOT saturated fats in coconut oil). See Udo's book on the perils of long chain fatty acids and degenerative health conditions like heart disease, diabetes, etc.Soybean oil is bad not only for the negative health effects which stem from consumption of unfermented soy products, but also because soy has been an American marketing success-- abou...
More About: Recipes , Fish , Dinner , Lunch , Salad

Homemade Olive Oil Mayonnaise
2007-09-08 20:07:00
This is my adaption of a Vitamix mayonnaise recipe. The Vitamix makes this so quick and easy that we barely if ever buy mayo from the store. You can use your own blender or food processor as well. If you're worried about salmonella, then use egg beaters instead of fresh eggs since egg beaters are pasteurized. Please note that pasteurization is NOT necessarily a good thing unless you are pregnant or have a weak immune system; this is not to mention that the likelihood of getting salmonella is slim to none anyways, especially if you get fresh, local free range eggs. Also, the lemon juice "cooks" the eggs chemically (much like meringue), so your eggs aren't truly raw or a threat.I love this ability to make mayo ourselves since we can control exactly what goes in it and chose to use the "good" oils. Even if you buy your mayo from the store, you can toss it in your blender with a few spices for a great spread or dip of "exotic" spiced mayo (see seasoning ideas below).3-5 (~3/4 c....
More About: Vegetarian , Recipes , Olive Oil , Paleo , Glycemic Index

Sweet Apple Grits
2007-09-08 15:53:00
Okay, so I gave in and made Jon's favorite grits: the sweet kind... except I added apple to add sweetness with less sugar :)2 c. cooked grits (or 1/2 c. dry grits, 2 c. water)1 T. olive oil or Smart Balance vegan butter2 medium organic apples, chopped1 T. natural brown sugar (adjust to suit your sweet tooth)dash sea salt1 T. cinnamon (optional; we're actually out of it!)If you do not have pre-cooked grits, bring water and grits to a boil in a saucepan. Stir in vegan butter (or olive oil) and sea salt. Cover grits and simmer on low for 5 minutes. Serve hot, these are so delicious... I don't like sweet grits but I chowed down on them anyways (I had to lick the spoon... and pot... and Jon's plate....sigh)
More About: Vegetarian , Apple , Breakfast , Sweet , Glycemic Index

Chocolate and Coconut Covered Baby Bananas
2007-09-08 03:53:00
This was both an excuse to eat more homemade chocolate and a way to use up the cute little baby bananas that my sister left us after her visit. I served these with a drizzle of coconut milk and they were reminiscent of a banana sundae according to Jon. What a quick and easy healthy substitute for a traditional sundae, yay!1/2 c. homemade chocolate (or as much as you want)3 T. shredded organic coconut or coconut flakes (optional)6-7 baby bananasOptional:1 T. agave nectar for toppingdrizzle organic coconut milkPeel the bananas and place in a freezer safe bowl. Pour or spread the homemade chocolate onto baby bananas and top with coconut flakes if desired. Freeze the dessert for at least 10 minutes or until chocolate thickens. Serve cold with or without agave nectar or honey. A sprinkle of cinnamon would be nice too (and it would also help lower the glycemic index), but we're out :(
More About: Baby , Vegetarian , Recipes , Desserts , Coconut

Almond [Walnut] Stuffed Dates
2007-09-08 03:52:00
10 raw organic dates, pitted (no sulfur)5 whole raw almonds5 whole raw walnutsGently insert nut into the date pit hole (no perversion here, I promise!). You can use any kind of nut you want, but almonds work best for shape and walnuts are the healthiest nut.
More About: Vegetarian , Dates , Desserts , Appetizer , Side Dish

Rosemary and Olive Sweet Potato Bread
2007-09-08 03:51:00
I just made this up so many ingredients are optional. Feel free to tweak it to be sweeter or saltier for whichever suits your taste better. Jon said he loved it; this recipe makes about 1/4 lb loaf in my breadmaker since it was very dense and heavy. I could have made it a lighter loaf by excluding the sweet potato skin, but I always use the skins of fruits and veggies since they contain most of the fiber and vitamins. The fiber helps lower the glycemic index and load of the bread, while the sweet potato is a great lower glycemic stand in for white potato.Dy ingredients:1 medium sweet potato, cooked1/2 c. instant potato flakes (optional)1 c. organic brown rice flour1 t. xantham gum1 T. baking soda1 T. baking powdersea salt1 T. natural brown sugar (optional, but it may be too salty without it)1 packet Red Star gluten free dry yeast, proofed with 2 T. warm water and a dash of real sugarWet Ingredients:~2 T. pitted olives (I used salad olives with pimento for a salty to contrast the...
More About: Vegetarian , Recipes , Sweet , Potato , Breads