Gluten-free dieters get a bad name for being food-crazy. Although the gluten-free lifestyle does get demanding, it really is worth all that fuss and effort... and complicated restaurant orders (sorry Andrew). When you stop eating gluten, that toxic protein molecule, your immunity and digestion improves tons because your body is less congested. It’s a simple science! If your health is important to you, a gluten-free diet is your calling. Try these awesome gluten-free recipes to energize and cleanse your body.
Nourishing coconut soup
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemongrass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
Heat the oil in a large pot over medium heat. Get the flavors going by stirring in the ginger, lemongrass, and curry paste in the hot oil for 1 minute.
Slowly pour in the chicken broth, stirring here and there. Then, add the fish sauce and brown sugar; let it simmer for 15 minutes.
Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft (about 5 minutes). Finally, add the shrimp and cook until no longer see-through (about 5 minutes).
Finish with lime juice and cilantro.
Classic caprese salad
1 pound fresh mozzarella cheese, sliced
4 large ripe tomatoes
1/3 cup fresh basil leaves
3 tablespoons extra virgin olive oil
Salt and pepper
On a large platter, arrange the tomato slices neatly in your own style and place the mozzarella cheese slices on top; garnish with basil leaves.
Drizzle with olive oil and season with salt and pepper.
Grilled ginger salmon
4 (8 ounce) fresh salmon fillets
1/3 cup cold water
1/4 cup seasoned rice vinegar
2 tablespoons brown sugar
tablespoon hot chile paste
1 tablespoon finely grated fresh ginger
4 cloves garlic, minced
1 teaspoon soy sauce
1/4 cup chopped fresh basil
Preheat grill for medium heat and lightly oil the grate.
Season salmon fillets with salt.
Place salmon on the preheated grill and cook for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Some people go by another rule: for every half inch of fish, cook for 2 minutes-- I prefer this one because it’s more exact.
Combine water, rice vinegar, brown sugar, chili paste, ginger, garlic, and soy sauce in a small saucepan over medium heat. Bring to a boil and let simmer for about 2-3 minutes.
Glaze the mixture over salmon and top with fresh basil.
Chocolate mint cookies
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 1/2 cups all-purpose almond flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies
In a large pan (on low heat), cook butter, sugar and water until butter is melted. Add chocolate chips and stir until half-way melted. Remove from heat and continue to stir until chocolate is completely melted. Let mixture cool off for 10 minutes-- if you can resist sampling the chocolaty goo!
At high speed, beat in eggs, one at a time into chocolate mixture. Then, reduce speed to low and add dry ingredients, beating until blended. Refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking, unwrap mints and cut each in half. When cookies are out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for 5 minutes until melted, then spread the mint on top of the cookie. It looks just as good as it tastes!