Please feel free to comment on any of the recipes, offer suggestions or provide a recipe of your own.
- Ripe Bananas (the more bananas you have, the more ice cream you make)
Peel and cut bananas into 1/2″ slices and freeze. Once frozen, put them in a blender and blend until the consistency is creamy, just like ice cream. You will most likely have to stop the blender and scrape the sides and push the bananas farther into the blender in order to reach this consistency. Have patience with it. It’s worth it! Feel free to add walnuts or dairy-free chocolate chips to add to this already delicious treat or add it to a gluten-free ice cream cone. You can even re-freeze it for future snacking. Note: I tried the reverse to save some time by first blending non-frozen bananas into a creamy pudding and secondly freezing it. It wasn’t the same. It tasted more like a frozen sorbet type dessert and less like ice cream. But still delicious!
- 4 ½ cups of chicken stock (careful with bouillon cubes
as they may contain traces of dairy or gluten)
- 2 cups of sliced chicken breasts or turkey (cooked)
- ½ oz peeled fresh ginger, cut into fine (julienne) strips
- 3 tbsp light soy sauce (wheat and gluten-free)
- 1 star anise
- 7 oz noodles (rice, buckwheat, other gluten-free noodles)
- 3 tbsp nut-free vegetable oil for stir-frying
- 2 medium-sized carrots, sliced thinly
- 10 shiitake mushrooms, sliced
- 2 bok choy, roughly chopped
Simmer the stock, ginger strips, soy sauce, carrots and star anise for 3 minutes.
Cook the noodles according to the package instructions, until just tender. Divide the noodles and the sliced, cooked chicken or turkey between four bowls.
Heat the wok until nearly smoking and add vegetable oil. Stir fry mushrooms and fry for 1-2 minutes.
Carefully pour the stock into the wok. Add the bok choy, bring to a boil and simmer for about 1 minute or until the bok choy is just tender. (Add 1/2 – 1 can of coconut milk if you like coconut flavored soups).
Ladle the stock and vegetables over the noodles. Garnish with the scallion slices and or green onions and a sprinkling of bean sprouts and serve immediately.
- 1 (15 ½ oz) can black beans (rinsed and drained)
- 3 eggs
- 3 tablespoons cocoa powder
- 1 pinch salt
- 1 teaspoon vanilla
- ¾ cup cane sugar
Mix ingredients together in a blender/food processor until pureed.
Pour into a greased 8×8 cake pan.
Stir in some chocolate chips and nuts, or leave plain.
Bake at 350F for approximately 30 minutes.
Let cool completely before cutting.
Prep Time: 5 minutes
Total Time: 35 minutes
Serves 16, Yields 16 Brownies
Feel free to substitute the vanilla for other spices (i.e. Penzey’s Apple Spice).