Monday, November 30, 2009

Gluten Freedom: December 2009

Gluten Free Holidays
Turkey with Gluten Free Stuffing
Broccoli with Mock Hollandaise
Tempt Hemp Ice Cream

Prepare to roast your turkey as you normally would
Gluten Free Rice Stuffing:
This recipe is courtesy of Ener-G Foods and is really yummy
1 Cup diced Onion
1 Cup Celery, chopped
1 Cup Celery Leaves, chopped
1 4oz can sliced mushrooms, drained OR 4 oz of sliced mushrooms of your choice (I always love Porcini mushrooms for the deep, hearty flavor)1 Cup Rice, uncooked
3 Tbsp Gluten-Free Margarine ( I prefer Earth Balance Organic)
2 Cups GF Vegetable Broth1 Tsp (or to taste)
Sea/Mineral Salt
3/4 Tsp Poultry Seasoning
1/2 Cup Chopped Toasted Almonds
Cook the rice in the vegetable broth until tender, about 1 hour. Saute the remaining ingredients in a skillet until the celery and onion are tender.
Add the rice and toasted almonds, stir to blend.
Stuff & Roast Turkey as you normally would

Organic Yams
Roast in 375 oven approximately 1 hour for every 4 yams
Serve with GF Margarine

Organic Broccoli Steamed
Mock Hollandaise
1 Cup GF Margarine
Juice of 2 Lemons
6 Egg Whites only
Melt butter in small sauce pan
Crack 6 eggs for the whites into bowl
Add juice of both lemons to egg-white mixture and whisk.
Add to melted butter on low heat and stir until all three are blended and eggs are coagulated into butter and lemon juice.You can play with this recipe for desired tang.
It will not look like a smooth hollandaise, but will taste as good if not better.
Spoon over Broccoli

Tempt Hemp Ice Cream
Favorite Tempt Flavor
Quiet Room
Sneak into the freezer, grab your flavah, find the darkest quietest room you can, open the top & sink your spoon into the creamiest ice cream you will nevah want to share!!!

Happy Holidays!

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