Gluten Free Foodies
Celebrate the foods that you can eat!
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.
Spicy Slow Cooked Pussac Punay Beans in Homemade Vegetable Broth
The directions for the soup are at the end.
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.
2 cups Zocalo Gourmet Pussac Punay Beans
Take out of the oven or turn off the slow cooker and let cool for at least 1-2 hours. Put the pot on a rack to help the cooling process.
To make the soup - Aji Spiced Pussac Punay Bean Soup With Kale
Fill the food processor or blender half way with cooled beans in broth. Cover with lid and use liquefy or puree button. Pour into storage container and repeat process until all the soup is pureed. You can also use a freezer self sealing bag - much easier to store flat in a drawer freezer. Be sure to label and date the soup. Keep half in the fridge and the other half in the freezer for a lazy day when warm comfort is needed.
Scoop out the cooled beans and broth and put it into the blender to fill it half way. Cover with the lid and use the liquefy function or puree. Add more of the beans and broth and continue the liquefying process using all of the slow cooked beans and broth. Be sure to remove the creamy soup and pour it into a tight sealing storage container to allow more space to liquefy all of the ingredients. Be sure to use a container that is safe for the refrigerator or a freezer self sealing bag. Make sure you put a label with the name of the soup and the date it was made so you know what it is and make it easier to find. I usually keep half in the fridge and half in the freezer.
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I decided to make special little Gluten Free Tiramisu in Weck Jars because Tiramisu is a bit messy to make, especially the GF Ladyfingers and to serve. This way is better and more eco friendly ... less clean up of excess bowls etc.
Hey any excuse for less clean up works for me!
Another great reason to make individual servings in different sizes is because some want a big portion and some little ones. The jars stack nicely in the fridge and are easy to transport to a party as well! Trust me they will stay prettier this way and they are so fun to eat out of the jar ... très chic!
makes 4-6 servings depending on sizes
Ah ... a long lingering evening on Christmas Eve nibbling on homemade treats.
As I was preparing for guests to arrive baking and cooking I was thinking about why each thing I was making made the menu. Some of the treats were new - Wild Forest Honey Almonds with Herbed Flor de Sal, a new favorite recipe that is so good and can be made a thousand different ways just by changing the honey and sea salt or seasoning. Gluten Free Chocolate Rum Cake ... do I really need to explain this one?!? So good! Great the next morning or anytime with coffee, if there is some leftover. Pussac Punay Beans was a big hit! I just thought it would be fun to introduce something that has become a monthly meal for me because I love them so much. There were some skeptics in the crowd but the beautiful beans won everyone over! I think that variety is always key - sweet, salty, savory, crunchy, soft, warm, chilled ...I made sure we had it all. The only requirement was that it was also fast and easy to make it.
One family favorite that I asked my mother to make doesn't really have a name but it is so easy to make and is just perfectly satisfying. This is a childhood favorite that I couldn't wait to have again was - Chilled Roast Beef with Avocado, Red Onion, Olive Oil and Red Wine Vinegar served on French Bread slices - Gluten Free French Bread! It was better than I remembered! Bravo mom!
So we both made Gluten Free French Bread and I must say they were equally a treat yet so different. Mom's bread was soft, dense yet sturdy and strong to hold the toppings. My bread was soft and airy almost Brioche like! Slightly sweet and all I could think of when I tried it was how wonderful it would be to make French Toast! I couldn't wait to wake up and make it!