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  1. #1
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    Default gluten free/dairy free/soy free/vegan recipes

    Anyone have any to recomend?

  2. #2
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    I have a relative with Celiac's and my BF has it as well. They aren't vegans and I believe even though they shouldn't eat dairy, they have it sparingly. So the best I can offer up is nacho chips, salsa, salads. The vegan part is throwing me too for suggestions. If you could find corn tortillas you could make quesadillas maybe? That is a tough one. Sorry I wish I could help more.

  3. #3
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    Have you seen the book the gluten free gourmet? I have a diary free, wheat free, gluten free protocol i put my clients on and alot of the recipes i have accumulated through the internet. you can google and select the ones that sound appealing to you.
    Vanessa Case RHN
    Registered Holistic Nutritionist
    www.ournaturalconnection.com
    Creator of 10 Day Whole Food Detox!
    FB: www.facebook.com/ournaturalconnection
    Twitter: vanessa_onc
    Pinterest: http://pinterest.com/vanessacaserhn/
    BLOG: www.ournaturalconnectin.com/apps/blog

    Any comments made on this forum are expressed as a personal opinion and comment. A full professional assessment is necessary to make proper recommendations specific to YOUR needs.

  4. #4
    Senior Member Greenwaves's Avatar
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    Default Earth Balls - Snack

    2 cups of nuts (use almonds, or a combination of almonds/walnuts, or almonds/pecans)...you can even use trail mix
    Place in the food processor and ground to a fine 'meal'
    Add pitted dates, one at a time (between 1-1/2 and 2 cups total), with the food processor running as you add them, until the mixture reaches a sticky consistency.
    Jazz it up with:
    - flax meal
    - sun flower seeds
    - hemp seeds
    - flax seeds
    - agave nectar (to help it 'stick')
    - raw cacao nibs
    - goji berries
    - cranberries
    - raisins
    - pretty much any nut, seed, or dried fruit
    Once everything was well combined in the food processor, roll the mixture into tiny little balls, just right for snacking.

    It doesn't have to be 2 cups either you can make a smaller amount...you just add enough dates to make it sticky so you can make the little balls.

    April 14, 2001-May 05, 2001
    April 29, 2015

  5. #5
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    I will look at that book for sure - thanks casevc5!

    It is simple to look things up on the internet but I love the cooking resources all the moms have to offer here - tried and tested!!

  6. #6
    Senior Member Greenwaves's Avatar
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    Default Savory Garden Veggie Pasta

    Marinade
    1/2 cup olive or hemp oil
    2 tablespoons tamari (wheat free)
    2 cloves garlic, pressed
    Juice of one lemon
    1 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/4 teaspoon mustard powder
    2 pinches black pepper

    Veggie Mix
    2 cups carrots, diced
    1 head broccoli florets, chopped into bite size pieces
    1 cup red bell pepper, chopped
    1 cup yellow bell pepper, chopped

    Pasta
    1 large zucchini (or 2-3 medium), spiralized


    Directions:
    Whisk the marinade ingredients together and set aside. Place the veggie mix in a large bowl and pour the marinade on top. Stir to mix and coat the veggies with the marinade. Set aside for 30-60 minutes, stirring every 10 minutes or so. (Alternately, you can make this a day ahead of time and put the marinated veggies in the refrigerator overnight.)

    Put your spiralized noodles in serving bowls and top with the marinated veggies. Voila! Yummy, easy, extraordinarily nutritious, and delicious!

    April 14, 2001-May 05, 2001
    April 29, 2015

  7. #7
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    Greenwaves - that is awesome! I find that snacks/breakfasts are the hardest for me. Any recipes/good recipe books are very appreciated.

  8. #8
    Senior Member Greenwaves's Avatar
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    I bring a hand full of earth balls to class every day...and a few of the other students have asked me for the recipe...lol

    April 14, 2001-May 05, 2001
    April 29, 2015

  9. #9
    Senior Member Greenwaves's Avatar
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    Default Chocolate Chippie Hippie Spelt Cookies

    • 1-1/4 cups (freshly ground) spelt flour
    • 1 teaspoon (aluminum-free) baking powder
    • 1 teaspoon baking soda
    • 1 tablespoon of EACH of the following: pumpkin seeds, walnut pieces, flax meal, unsweetened shredded coconut, flax seeds, almond meal, sesame seeds, hempseeds (all of these are optional, but I highly recommend)
    • 1/3 cup non-dairy chocolate chips OR carob chips
    • 1/4 cup extra-virgin olive oil OR canola oil, OR homemade applesauce in place of the oil
    • 1-1/2 teaspoons pure vanilla extract
    • 1-2 teaspoons unsulphured blackstrap molasses
    • 1/3 cup pure maple syrup OR date syrup
    • maybe a sprinkle of cinnamon, nutmeg, ground ginger

    -Preheat oven to 350 degrees. Oil a baking sheet or line with parchment paper.
    -Mix all dry ingredients together in a large bowl.
    -In a separate bowl, combine all the wet ingredients, adding the oil last.
    -Add the wet mixture to the dry mixture, add the non-dairy chocolate chips, and stir to combine well (don't over mix). If mixture seems too dry, add water (or you could use maple syrup) by the teaspoonful until batter is the right consistency.
    -Place large tablespoonfuls of the batter on baking sheet and flatten the tops a little.
    -bake for 11 minutes until golden
    -Let cool on baking sheet for 1-2 minutes before transferring to cooling rack.
    Last edited by Greenwaves; 06-18-2009 at 05:36 PM.

    April 14, 2001-May 05, 2001
    April 29, 2015

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