Gluten Free Healthy Food

This tasty salad is full of B-vitamins! Serve as a side salad, or just chow through the whole lot for a big, tasty hit of minerals & iodine – which is important for breastfeeding mamas. YUMMY. Apologies for the blurry picture. iPhones are slackers.

Serves 4

22g / ¾oz dried wakame (whole, cut, whatevs! 22g was half the packet)
1 cup carrot, shredded (or spiralised or julienne, if you like)
2 shallots, finely sliced
3 tbsp coriander (cilantro), finely chopped
3 tbsp mirin (sweet Japanese rice wine vinegar)
2-3 tbsp soy sauce (salt to your taste; use Japanese soy, not light)
1 tbsp sesame oil
1 banana/Hungarian chilli pepper, finely sliced (medium chilli)
1 tsp ginger, finely chopped
½ tsp garlic, de-veined & minced
2 tbsp sesame seeds (toasted or untoasted, as you like)

1. Soak the dried wakame in warm water for around 5 minutes. Drain, rinse, then squeeze out the excess water. If using whole or large pieces of wakame, cut into ½ inch wide strips or squares (your preferred texture).
2. Stir together mirin, soy sauce, sesame oil, chilli, ginger, garlic to make the dressing.
3. Combine wakame, carrot, shallots, & coriander in a bowl. Pour on dressing & toss until mixed well. Top with sesame seeds.

Notes
+ If you can’t find mirin, 3 tbsp Chinese rice wine vinegar (unsweetened, unseasoned) plus a teaspoon of sugar (dissolve) or agave should suffice. I’m not sure how it would go with raw apple cider vinegar – let me know if you try it!
+ I was out of sesame seeds when I made this on the weekend & took the photo, so used sunflower seeds instead. It wasn’t too bad!
+ I’m thinking it might be nice with some cucumber half-rounds added to it… I’ll try that next time!
+ Little cubes of tofu would make a tasty addition, too.

I can’t lie to you. Dealing with a gluten-free and top 8 allergen free diet plus some can be really tough. Gluten-free doesn’t even make me blink, but you start talking soy-free, egg-free, and even rice-free (my latest effort for Baby Yum), and some key dishes start getting to be a real challenge. Take sushi. There is nothing I love more than an avocado sushi roll, dipped in gluten-free soy sauce. But now both the sushi rice and the soy sauce are (temporarily) off the menu, what is a Japanese-food-loving girl to do? Get serious about thinking outside the box! I’ve been playing with the idea of a quinoa based sushi “rice” for a while now, but the soy sauce had me stumped. Usually I would sprinkle the sushi with sesame seeds and salt for a good soy sauce substitute for my soy-free friends… but right now I’m avoiding sesame seeds! Luckily I was in my local Cupertino Whole Foods the other day and found a miracle staring me right in the face- a bottle of gluten-free and soy-free soy sauce! This miracle potion is called Coconut Secret Raw Amino Acids and is compatible with a gluten-free as well as a raw foods diet. The price tag, unfortunately, is steep. In fact, I think I bought it in a delirious haze of joy and didn’t notice the price until later, at which point I gulped and felt (some) buyers remorse. But this stuff is so awesome and works perfectly in Japanese and Chinese recipes as a straight substitute for soy sauce that I didn’t feel bad for long. And it was the perfect partner to my quinoa sushi rolls! The week I made this, my father was visiting, and it passed the glutenoid test with flying colors. It’s not quite vegetarian sushi without rice, but this quinoa sushi satisfied my sushi craving nicely, and is a fun and new way to use a very healthful “grain.” I hope you enjoy it as much as I did!

*If you don’t have nori you can make a chirashi “zushi” by sprinkling the filling over a nice bowl of the seasoned quinoa. Quick and easy, especially for leftover quinoa!

Gluten free Rice Free Quinoa Vegetarian Sushi Recipe Main Course  Alternative Grains  Japanese

Ingredients 2 cups quinoa 4 cups water sushi vinegar: 1/4 cup of neutral vinegar (i used a filtered apple vinegar) 1 tablespoon of sugar 1 teaspoon of sea salt 2 green onions, quartered horizontally 2 carrots, peeled,sliced into long pieces and blanched 1/2 avocado, sliced Unseasoned nori sheets *A large recipe- you will have enough leftover quinoa for several servings of quinoa “chirashi” with vegetables sprinkled on top, unless you are cooking for a large group very hungry for “sushi” rolls. Directions Toast quinoa in a skillet on medium low, stirring to prevent burning. When quinoa is nicely toasted, move to a fine wire strainer and rinse. Pour into pan with water and bring to boil. Cover and lower heat and leave for 15 minutes. Meanwhile, heat vinegar, sugar and salt in a small pan on low and let the sugar and salt dissolve into the liquid. Put your quinoa in a large, glass bowl and drizzle your sushi vinegar mixture over the quinoa. Fold it in for even distribution. Once quinoa has cooled, you can begin to make your sushi. To prepare your sushi, get your nori sheet and place on a bamboo rolling mat. Cover the entire sheet with quinoa “sushi-rice” except for a horizontal strip at the bottom. Choose a line about 1 or two inches above the bare strip of nori and create a strip on top of the quinoa of filling ingredients. Make sure a small strip or two of green onions,blanched, thin carrot and a slice of avocado will be in every bite. Gently roll your nori together to form a cylinder and moisten the bare nori strip with water. Seal together and let rest while you make your desired number of sushi rolls. When ready to serve, gently slice cylinders into bite size rolls. You may want to cut a wider roll at the ends where the quinoa mixture is the loosest. Serve on a plate. If allergies don’t prohibit it, you can sprinkle the rolls with sesame seeds, but it is not necessary. Enjoy with your favorite wheat-free soy sauce or one of the new soy-free sauces on the market like Coconut Secret’s Raw Coconut Aminos. (Yummy!)

Rating:  8 Original Source:  The contents of my brain. Do not replicate without my permission. Thanks! Recipe ID:  1480 Added:  January 15, 2010 Last Modified:  February 6, 2010

Gluten-Free food after tooth extraction: 1. Microwaved Sweet potato with butter, salt, pepper and lot of yogurt in a mash, sauteed tofu with cheese and guacamole. 2. Sauteed tofu scramble with nutritional yeast/ground almond not-parmesan and mushrooms 3. After mostly Recovered- Corn Tortillas stuffed with fresh corn, beans, salsa, and cheese.

My apologies for my absence for the last two menus of the week. I always try to post a menu on Sunday and then twice during the week, but with spotty internet service as we moved to a new apartment, I just wasn’t able to. And, unfortunately, it just didn’t make sense to do a menu plan as meals have largely been consisting of restaurant fare and frozen gluten-free Amy’s meals.

I did manage to post two recipes somehow:
Japanese-fusion Avocado Onigiri Rice Triangles
and
Fresh Pineapple Spring Roll, Soy-Free Garlic-free Peanut Sauce and Nut-free Sweet Chili-garlic sauce

One of my favorite people, Cheryl of Gluten-free Goodness, is hosting the gluten-free menu of the week and the ingredient of the week is garlic. Unfortunately, somehow pregnancy has made me very sensitive to garlic (even though I formerly loved the stuff) and it just isn’t agreeing with me. I look forward to seeing what others do with this ingredient, though, and maybe I can join in after Baby Yum joins us and pregnancy is no longer playing havoc with my taste buds and constitution. The sweet chili-garlic sauce recipe I made for my gluten-free potluck above is perhaps the only valid entry I have for her theme… Here’s my sadly garlic-light menu for the week:

Monday: American
Homemade Cream of Tomato Soup
Homemade Gluten-free bread

Wednesday: Mexican
Vegetarian Enchiladas

Thursday: Chinese
Veggie Stir Fry

Friday: Italian
Veggie Pizza

If being 8 1/2 months pregnant, moving, and celebrating the forth of July weren’t enough this year, I also had an unfortunate incident involving a very painful cracked tooth that took real food off the menu when I suddenly had to have the tooth removed. EEK! Luckily I have the best husband in the world that kept me well supplied in hot (lukewarm) GF cereal, smoothies, ice cream and yogurt. Kozy Shack Rice Pudding went down very nicely, and I also enjoyed many a mashed sweet potato and even some nice sauteed scrambled tofu. I asked the DH to make me a soup, and fresh corn in the grocery store inspired him to channel a favorite in Japan- Cream of corn soup. Because he is my hero, he decided to try making it in the pressure cooker to soften the potatoes lightening-fast. He also pureed it to create one of the silky-smoothest vegetarian soups I’ve ever had. Because there is sodium in both creamed corn and bouillon, do be cautious when adding salt. I recommend adding any salt AFTER the soup is pureed. Naughtiness with sodium aside, this is one of the tastiest soups I have had in a long time and it made me love our pressure cooker and my wonderful DH all the more. Hungry yet?

Japanese-Style Cream of Corn Soup in Pressure Cooker Recipe Soup  Vegetables  Japanese  European

Ingredients 1/2 stick butter 1 onion, sliced 1/4 cup sweet rice flour 4 cups water 1 can (15 oz) cream style corn kernels from 2 ears of fresh corn 2 cubes Gluten Free Not-chicken bouillon 2 potatoes, peeled and diced 2 cups milk French green herb blend salt and pepper to taste (cautious with the salt- between the cream corn and bouillon it is easy to over-salt Posted In: Corn, Gluten Free Menu Swap Monday, Japanese, Potatoes, Pressure Cooker, menu, soup, vegetarian Gluten-Free Menu of the Week: Homemade Vegetarian Corn Potato Soup Recipe in the Pressure Cooker 0 Posted on: 05-07-2009 | By: Gluten Free Foods Gluten-Free food after tooth extraction: 1. Microwaved Sweet potato with butter, salt, pepper and lot of yogurt in a mash, sauteed tofu with cheese and guacamole. 2. Sauteed tofu scramble with nutritional yeast/ground almond not-parmesan and mushrooms 3. After mostly Recovered- Corn Tortillas stuffed with fresh corn, beans, salsa, and cheese. My apologies for my absence for the last two menus of the week. I always try to post a menu on Sunday and then twice during the week, but with spotty internet service as we moved to a new apartment, I just wasn’t able to. And, unfortunately, it just didn’t make sense to do a menu plan as meals have largely been consisting of restaurant fare and frozen gluten-free Amy’s meals. I did manage to post two recipes somehow: Japanese-fusion Avocado Onigiri Rice Triangles and Fresh Pineapple Spring Roll, Soy-Free Garlic-free Peanut Sauce and Nut-free Sweet Chili-garlic sauce One of my favorite people, Cheryl of Gluten-free Goodness, is hosting the gluten-free menu of the week and the ingredient of the week is garlic. Unfortunately, somehow pregnancy has made me very sensitive to garlic (even though I formerly loved the stuff) and it just isn’t agreeing with me. I look forward to seeing what others do with this ingredient, though, and maybe I can join in after Baby Yum joins us and pregnancy is no longer playing havoc with my taste buds and constitution. The sweet chili-garlic sauce recipe I made for my gluten-free potluck above is perhaps the only valid entry I have for her theme… Here’s my sadly garlic-light menu for the week: Monday: American Homemade Cream of Tomato Soup Homemade Gluten-free bread Wednesday: Mexican Vegetarian Enchiladas Thursday: Chinese Veggie Stir Fry Friday: Italian Veggie Pizza If being 8 1/2 months pregnant, moving, and celebrating the forth of July weren’t enough this year, I also had an unfortunate incident involving a very painful cracked tooth that took real food off the menu when I suddenly had to have the tooth removed. EEK! Luckily I have the best husband in the world that kept me well supplied in hot (lukewarm) GF cereal, smoothies, ice cream and yogurt. Kozy Shack Rice Pudding went down very nicely, and I also enjoyed many a mashed sweet potato and even some nice sauteed scrambled tofu. I asked the DH to make me a soup, and fresh corn in the grocery store inspired him to channel a favorite in Japan- Cream of corn soup. Because he is my hero, he decided to try making it in the pressure cooker to soften the potatoes lightening-fast. He also pureed it to create one of the silky-smoothest vegetarian soups I’ve ever had. Because there is sodium in both creamed corn and bouillon, do be cautious when adding salt. I recommend adding any salt AFTER the soup is pureed. Naughtiness with sodium aside, this is one of the tastiest soups I have had in a long time and it made me love our pressure cooker and my wonderful DH all the more. Hungry yet? Japanese-Style Cream of Corn Soup in Pressure Cooker Recipe Soup  Vegetables  Japanese  European   Ingredients 1/2 stick butter 1 onion, sliced 1/4 cup sweet rice flour 4 cups water 1 can (15 oz) cream style corn kernels from 2 ears of fresh corn 2 cubes Gluten Free Not-chicken bouillon 2 potatoes, peeled and diced 2 cups milk French green herb blend salt and pepper to taste (cautious with the salt- between the cream corn and bouillon it is easy to over-salt Posted In: Corn, Gluten Free Menu Swap Monday, Japanese, Potatoes, Pressure Cooker, menu, soup, vegetarian Gluten Free Japanese Recipes: Avocado Onigiri Rice Ball Recipes 0 Posted on: 02-07-2009 | By: Gluten Free Foods As you may know, the DH and I are expecting a “Baby Yum” in mid July and so have been doing all sorts of things to prepare for her, including attending childbirth classes. I had always imagined that these classes would be cuddly events involving yoga mats and back massages and spouses, so I was a little disappointed with the rather clinical, hospital-themed lectures we ended up attending. I also found myself more than a little hungry at the first one as it took place directly after the DH got home from work during our typical dinner hour. We sped over to a nearby PF Chang’s for a late dinner, but after that I wanted to bring our own dinner. (This was encouraged by the class leader/nurse.) The next class, I brought tasty spring rolls. The week after, though, I was inspired to make another international portable snack, Onigiri, or Japanese rice balls. First I prepped the ingredients and set them out on a plate, and then I made a bunch of different types in small triangular molds: Vegetarian Sesame Spinach Onigiri (a Book of Yum favorite) Vegetarian fresh basil and sweet egg onigiri (a Japanese omelette made with 1 small beaten egg, 2 tsp. sugar and salt fried and then minced) with both ingredients mixed into the rice. Cream cheese, avocado, and cucumber onigiri and Peanut Sauce Onigiri (recipe below) The latter recipe was inspired by an earlier recipe I’d never gotten around to blog, where I used very yummy gluten-free miso mayo with avocado and pine nuts for a fusion nigiri. This time I didn’t have any on hand but I did have some of the new gluten-free San-J peanut sauce in my pantry, so I used that. It was delicious and ended up being one of my favorite rolls, next to the sesame spinach onigiri. The rolls traveled beautifully and made a very tasty and hearty dinner during our class. They would be perfect for a picnic lunch or a Fourth of July celebration as well! If you haven’t tried making vegetarian onigiri, I highly recommend it as a portable and delicious, easily gluten-free meal. This time I used onigiri rice triangle molds similar to these above. Besides Amazon, you can find onigiri molds at specialty online shops, Japanese markets, and Japanese dollar stores (hyaku en Shoppu) like Daiso. Product Review of San-J Gluten-Free Peanut Sauce Thin Japanese egg omelette recipe for an alternative to a nori wrap Festive Coconut Sticky-Rice Onigiri Recipe Fusion Avocado Basil Vegetarian Onigiri Recipe Main Course  Rice  Japanese   Ingredients 2 rice cooker scoops of White Sushi Rice Nori Seaweed sheets, either square cut in half or onigiri size 1/2 fresh avocado, chopped in large, thick chunks Miso Mayo or your favorite GF mayonnaise with a touch of salt or GF soy sauce added (if soy is ok for you) Handful of Pine Nuts, toasted or not to taste Julienned fresh basil OR fresh shiso leaf (I prefer basil) kosher salt flakes black sesame seeds Directions Rinse your (uncooked) sushi rice until the water runs clean with no cloudiness. Drain and cook your sushi rice in your rice cooker according to machine’s directions OR, if you don’t have a rice cooker, prepare on the stove according to rice directions. When cooked, fluff rice and let cool slightly. Prepare your ingredients and set up an onigiri station with a rice bowl, saran wrap and ingredients. Line rice bowl with saran wrap. Sprinkle saran wrap with kosher salt flakes. Place layer of sushi rice in the bowl on top of the saran wrap, press a few pine nuts into the center of the bowl and rice, top with a little fresh basil and then add your piece of avocado to the center on top of basil and pine nuts. top with a little miso mayo, a little more julienned fresh basil and then cover with a layer of rice. Sprinkle rice on top with kosher salt. Wrap saran around the whole rice ball and remove from bowl. Compress with hands until you have a nice, tight triangle. Gently remove from saran wrap and wrap in nori seaweed so nori is open towards the top of the triangle. Sprinkle with black sesame seeds if desired. Make more until you run out of rice. Enjoy this easy lunchbox treat. :) Notes *Will need to be refrigerated, especially if you use an egg based mayonnaise. Rating:  9 Original Source:  Contents of my brain, do not replicate anywhere without my permission. Recipe ID:  1304 Added:  October 19, 2008 Last Modified:  July 2, 2009 Gluten Free Vegan Peanut Avocado Onigiri Recipe Main Course  Rice  Japanese   Ingredients San-J peanut sauce or homemade peanut sauce 1/2 cubed avocado 1/4 sliced, cubed peeled cucumber pine nuts Julienned fresh basil OR fresh shiso leaf (I prefer basil) black sesame seeds Directions Rinse your (uncooked) sushi rice until the water runs clean with no cloudiness. Drain and cook your sushi rice in your rice cooker according to machine’s directions OR, if you don’t have a rice cooker, prepare on the stove according to rice directions. When cooked, fluff rice and let cool slightly. Prepare your ingredients and set up an onigiri station with a small triangular onigiri mold, saran wrap and ingredients. Line onigiri mold with a small piece of saran wrap. Place layer of sushi rice in the mold on top of the saran wrap and drizzle a small amount of peanut sauce on the rice and add avocado, cucumber, and a few pine nuts in the center of the rice mold. Top with a little fresh basil or shiso. Then cover with a layer of rice and press into a nice triangular onigiri. Wrap saran around the whole rice ball and remove from mold. Compress with hands and gently remove from saran wrap and sprinkle with black sesame seeds. Notes San-J peanut sauce is very liquid, so it will seep into the top of the onigiri. Homemade peanut sauce can be thicker so will not necessarily leak. Rating:  9 Original Source:  Contents of my brain, completely original recipe. Please do not replicate without my permission. Recipe ID:  1431 Added:  July 2, 2009 Last Modified:  July 2, 2009 Posted In: 4th of July, Dinner Party, Eggs, Japanese, Lunch, Party Food, rice, vegetarian Resources Gluten Free Help Gluten Freedom Gluten-Free Travel Site Kids Misdiagnosed R.O.C.K (Raising Our Celiac Kids) Tina Turbin Categories 4th of July (3) about me (4) aboutme (3) Adopt a Gluten Free Blogger (19) Almonds (2) Amaranth (3) animal rights (3) animals (2) apple (1) australia (1) autism (1) baby (1) Baby yum (3) Baked Goods (18) baking (11) Baking Ingredients (8) banana (1) Bangalore (1) Bay Area (3) beans (4) beer (3) beets (1) Betty Crocker Gluten-Free Mixes (3) biscuits (2) Blog Event (19) Blog News (2) blurt (2) Book Sales (1) books (2) Bread (6) breakfast (2) Breastfeeding for Allergic Baby Recipe (26) broccoli (1) Brussels Sprouts (1) buckwheat (2) Ca (1) cacao (1) cake (6) california (1) cats (1) Celiac Disease (33) cheese (6) Chia Seed (1) chinese (2) chocolate (4) christmas (1) clothing (1) cocoa (1) coconut (7) Coeliac (33) Coffee shop (1) companion animals (1) cookies (9) Cooking for Karina (1) Corn (6) corn free (3) cosmetics (1) CostCo (2) Crepes (2) Dairy (1) Dairy Free (60) Dessert (14) desserts (1) diabetes (4) diet (21) Dinner Party (3) drinks (2) Easy (5) easy meals (2) eating out (1) Egg Free (34) eggplant (3) Eggs (3) entrees (1) environment (5) Events (5) exercise (1) family (5) Featured (1) Fellow Food Bloggers (18) films (1) flatbread (2) flax seeds (1) fresh herbs (1) Frosting (1) Garlic-free (3) General Discussion (7) GF Wildlife (3) gifts (1) gluten (1) gluten free (35) Gluten Free bakery (1) Gluten Free Blogs (17) Gluten Free Crackers (1) Gluten Free Dining (3) Gluten Free Menu Swap Monday (15) Gluten Free News (5261) Gluten Free Product Database (1) Gluten Free Product Review (5) Gluten Free Progressive Dinner (2) Gluten Free Recipes (4) Gluten Warnings (3) glutenfree (34) glutenfreeda (1) Goat Cheese (1) gold coast (1) green beans (1) health (8) herbs (1) Hide your Veggies (3) holiday (3) holidays (2) humanitarianism (1) indian (6) Indian Flatbread (1) info (2) Italian (3) Japanese (5) JM friendly (26) Karina Friendly (8) leftovers (1) liberation (1) litha (1) low-sugar (1) Lunch (1) Mariposa Bakery (1) markets (1) media (4) menu (16) Menu Plan Monday (11) Mexican (2) Middle Eastern (1) millet (2) muffin (1) Mushrooms (2) Nick (7) Nut Free (16) Nutritional Yeast (6) Oakland (1) onion (1) other (1) pacific ocean (1) Palo Alto (1) parenting (1) Party Food (4) Party Menu (2) peace (1) photos (1) Pizza (7) polenta (1) potato allergy (3) Potatoes (6) Pressure Cooker (2) probiotics (1) produce (1) Product Reviews (18) Protein (2) Publishing (1) pumpkin (3) quinoa (1) rambles (1) rats (1) raw (1) raw food (11) recipe (1) recipes (12) Resources (77) Restaurant Review (1) rice (2) Rice Cooker Recipe (1) Rice Free (13) salad (4) Salad Dressing (3) Sandwiches (1) sauce (4) Science News and Medical (7) seaweed (1) shopping (1) sleep (1) smile (1) smoothies (2) solstice (1) Sorghum (5) soup (3) Soy (4) Soy Free (37) soy-free challenges (3) Spinach (2) Squash (2) St. Patricks Day (1) sugar-free (3) Sunflower seed (2) Sweet Potato (3) sweet things (2) tapioca starch free (9) target heart rate (1) TED Elimination Diet (15) tofu (5) tolstoy (1) Tomato-free (3) tortillas (1) Uncategorized (2) Valentine Day (1) vanilla (1) vegan (89) Vegan Option (1) Veganism (4) Vegetables (2) vegetarian (35) Veggie Burger (3) wakame (1) Web Event (1) weddings (1) wheat-free (34) yogurt (1) yule (1) Zucchini (1) Archives May 2009 Resources Gluten Free Help Gluten Freedom Gluten-Free Travel Site Kids Misdiagnosed R.O.C.K (Raising Our Celiac Kids) Tina Turbin Gluten Free Healthy Food © 2007. 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