Gluten Free and Dairy Free Recipe
Makes 2 cups
2 cups fresh or defrosted frozen cranberries
1/4 cup diced red onion
1 large jalapeno pepper, seeded and finely chopped
2 tablespoons fresh lime juice
2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
2 teaspoons freshly grated ginger (not processed)
1/2 cup sugar (no refined sugar)
2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
1/4 cup fresh mint leaves, coarsely chopped
1/4 cup pecans, toasted, broken in pieces
1. Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
2. Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.
Provided by Martha Stewart Living November 1995
Paleo diet consist of fresh fruits, nuts, no refined sugar and nuts. Original diet modified no refined sugar and unprocessed ginger.
Gourmet Rice Dressing
Gluten Free Recipe
1 cup onions, chopped
1 cup celery with leaves, chopped
4 ounces sliced mushrooms
3 Tablespoons butter or margarine
1 cup rice, uncooked
2 cups gluten-free chicken broth, boiling
1 teaspoon salt
pepper to taste
3/4 teaspoon gluten-free poultry seasoning
1/2 cup sliced almonds, toasted
Saute onions, celery, mushrooms and uncooked rice in butter until vegetables are tender and rice is golden. Put in a 2-quart buttered, shallow casserole. Stir in seasonings and chicken broth. Cover casserole and bake at 350 degrees for 30 - 40 minutes, or until rice is tender and liquid is absorbed. Fluff with fork, sprinkle with almonds. If casserole has no cover, use foil sealed to top of dish. Makes 5 1/2 cups.
Reduce celery to 1/2 cup and add 1/2 cup green pepper, chopped and I cup gluten-free ham, cooked and chopped.
3/4 teaspoon GF curry powder can be substituted for pepper
Provided by Celiac Sprue Assoc.
HOPE YOUI ENJOY!!!!
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