Gluten Free Foodies
Celebrate the foods that you can eat!
But how do you make something creamy and Non-Dairy?
When you take it out of the box it might seem odd and thick
but trust me it will turn into light fluffy whipped topping!
Boil a deep pot of water and add 1 Tbs. of olive oil to the water.
Add the pasta and let it boil for 2-3 minutes ... no more!
Remove it from the heat and drain.
Heat a pan with olive oil on medium.
Add the Kale and toss it about to make sure that it is all coated.
Add the garlic, red pepper flakes, sea salt and pepper.
Add the pasta to the pan and toss it about to make sure that everything is well incorporated.
Add a little more olive oil if needed.
Add the lemon juice ... toss again and put it in a deep bowl.
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I'm picky about my lipstick.
It must be soft,
good long lasting color,
look great on ...
and most important as I mentioned before
The reality is that I really simply wanted to design a world class lipstick. Over 4 years ago, I realized that this was NOT going to happen with any Chinese based company. This decision led me to assemble a team of cosmetic chemists in the USA. It was this brilliant team that educated me as to the dangers of paraben and its relation to breast cancer first. This then naturally led to conversations about overall safety which certainly included the topic of gluten. The team said it would be difficult but I know, when there is a will, there is a way. So 3 years down the road from there, a formula was perfected and poof, there you have it.
Do you or anyone you know have Celiac Disease?
Honestly, when I started this project I did not. However over the years almost everyone I know now is Celiac. I further truly believe that a LOT more people have a gluten intolerance without even knowing it, including myself.
Do you plan on adding other Gluten Free make up products in the future?
Absolutely! We already have eye shadow in beta testing :). We are just about to release Balmshell, the world's most perfect lip balm. We have lip pencils in beta. We have foundation, blush, rouge, eye pencils, eyebrow pencils and more in formula production now. You can certainly expect an entire line of cosmetics and signature accessories in the future. And just wait until you see our lip concealer.
Gluten Free Sweet Potato Crepes
makes approximately 25, 6-8 inch crepes plus a few to practice and discard.
3/4 cup Zocalo Gourmet Sweet Potato Flour
1 cup Maninis Gluten Free Multiuso - Multipurpose flour
3/4 tsp sea salt
2 3/4 cup whole milk
3 large eggs
5 Tbs butter, room temperature, plus a little more for the skillet
1 1/4 cups water
Add the Sweet Potato Flour, GF Mulituso flour and sea salt to a medium bowl. Use a whisk to break up any clumps and set aside.
Add the milk, eggs, butter and 1 cup of water to a bowl. Using a hand mixer set on low, blend mixture and continue to slowly add the remaining flour mixture.
The consistency should be like heavy cream - not too thick and not too thin. If it is too thick, add a little more room temperature water 1 Tbs at a time.
Tip - To check consistency, scoop a spoon of batter and slowly let it pour back into bowl. It should slowly pour in a thin stream and not be clumpy.
Set aside in a covered bowl for 1 hour in the refrigerator.
After taking it out, use the hand mixer to mix the batter for 1-2 minutes.
If it is too thick, add 1/4 cup of room temperature water.
Use a 1/4 cup to scoop out the batter and pour it into the center of the skillet. Pick up the pan and rotate it in a circular motion to let gravity move the batter out towards the end of the pan. The batter should be spread out in a round shape approximately 6 inches.
Let cook for 3-4 minutes or until you see bubbles and the edges become golden, crispy and slightly rise off the pan. Use a small shaped silicone spatula to loosen under the crepe from the pan. In a quick motion, lift the crepe on the small spatula and flip or roll over. Cook for another 2-3 minutes. You should see bubbles poof up under the crepe and the edges continue to darken and crisp. Remove from pan serve on a plate. Add prepared fillings. Place additional crepes on a cooling rack.
Prepare the fillings ahead of time to make it easier to serve warm crepes.
Please note due to the higher natural sugar content of the sweet potato flour, the first side of the crepe cook will appear darker than traditional crepes. The other side will have the dark markings like a tortilla.
Savory fillings - sautéed vegetables such as kale, broccoli, spinach, mushrooms, onions, tomatoes, garlic, meat, cheese
Sweet fillings - berries, whipped cream, sautéed fruit - pears and apples with cinnamon are really nice!
Don't forget the Republica del Cacoa Dark Chocolate shavings!
Please don't ask me how many I ate while creating this recipe. Let's just say I am a big fan of these Gluten Free Sweet Potato Crepes - Sweet and Savory!
I want to make my favorite beans, shredded meat and soups.
I have a terrible reaction to MSG and know that others with Celiac Disease do too.
I wanted to know exactly what the ingredients were in the broth ...
I tend to like a bit of kick or spice to my food, so you can omit the peppers if you want.
I would say the heat level with these Aji Peppers are a 2 (low) on a scale of 10 as the hottest.
Homemade Gluten Free Organic Vegetable Broth
1 bag Organic baby carrots
5-6 stalks Organic celery
1 Organic leek, chopped
4-5 leaves Organic kale
1 medium Organic yellow onion, chopped
1 medium Organic red onion, chopped
3 Organic garlic cloves, chopped
1 bay leaf
1 tsp sea salt
1/2 tsp black ground pepper
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried clove
1 whole dried Organic Aji Amarillo Pepper Pod
1 whole dried Organic Aji Panca Pepper Pod
4 -5 cups cold filtered water
3 Tbs Spanish olive oil
Cook all of the ingredients in a 5 quart Dutch Oven with the lid on at 325 degrees for 2 hours. Take it out and let it cool completely on a cooling rack for 1-2 hours with the lid off before refrigerating. I suggest putting it into a separate storage container about an hour after it has cooled. This will help speed the cooling process.
Use a blender and fill it half way with the broth and vegetables. Use the liquify or puree function to make the broth. Continue this process until all of the ingredients are used. It is best to keep the blender pitcher filled half way to 3/4 to allow for space to liquify the ingredients.
Speaking of which, I also made the following meals with this broth. Click on the links below to see the recipes.
Slow Cooked Shredded Peppered Pork Shoulder
Spicy Slow Cooked Pussac Punay Beans
Aji Spiced Pusssac Punay Bean Soup with Kale
It is amazing how much food you can make from just a few Organic vegetables, spices, water, beans, meat and patience.
I think it is because the beans are so low in sugar less than 1g, 1 g of fat and 10 g of protein!
Per 1/4 cup serving 150 calories plus all the vegetables and
nutrients you are getting from the homemade broth.
Wow! No wonder this is my favorite meal year round.
The heat level for these beans is a 5 on a scale of 10 being the hottest.
To make it not so spicy omit the Aji Limo Pepper Pod.
Take off of heat and let cool on a cooling rack for 1-2 hours. After the first hour pour the beans and broth into a storage container and continue to let cool.