• Home
• Location & Hours
• Products
• Events
• Co-op
• Contact
•   (810) 714-0959

Almond Milk (casein free)
This is a great animal milk substitute that tastes great and is good for you.  Use the leftover almond (nut) meats for making nut crackers.

▪  4 cups filtered water
▪  1 cup raw almonds that have been soaked four hours
    (other nuts can be used like: pecans, walnuts, hazelnuts)
▪  optional sweeteners or flavorings (pinch of salt, raw honey, vanilla, stevia)

1. soak nuts for at least 4 hours or overnight and strain.
2. add filtered water and soaked nuts in blender or food processor
3. blend on high speed for 2 minutes
4. pour contents from blender through nut milk straining bag or cheesecloth
5. close bag and strain milk by squeezing milk through bag
6. add sweeteners or flavorings if desired

Egg Substitutes
Listed are egg substitutes for when eggs are recommended to be eliminated from the diet.  One (1) egg equals any one of the following:

Option 1:
▪  2 Tlbs flour (tapioca starch or a bean flour can be used)
▪  1/2 tsp extra virgin olive oil
▪  1/2 tsp baking powder (aluminum free)
▪  2 Tlbs water

Option 2:
▪  2 Tlbs water
▪  1 Tlbs extra virgin olive oil or melted coconut oil
▪  1/2 tsp baking powder (aluminum free)

Option 3:
▪  1 Tlbs freshly ground flaxseed
▪  3 Tlbs warm water
Mix together and allow to thicken, this takes a few minutes and allows the seeds to release a sticky substance

Option 4:
▪  1 Tlbs gelatin or fruit pectin
▪  3 Tlbs warm water
Mix together and allow to thicken for a few minutes

Option 5:
▪  1 Tlbs chia seeds (do not need to be ground)
▪  3 Tlbs warm water
Mix together and allow to thicken for a few minutes

Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes.

To replace eggs in casseroles, burgers or loaves try mashed vegetables, tahini, nut butters or rolled oats.

 

Homemade Bone Broth
This is a wonderful liquid to cook your rice or other gluten free grains in.  It is loaded with minerals, nutrients, and protein.  It is very healing to the digestive tract.

Start with a stock pot and add 4 - 6 quarts of water.

Add in:
▪  bones (chicken carcass (include chicken feet if you have them), 5 - 6 stock bones, large ham bone, etc.)
▪  1 - 2 sticks of dried kombu (a sea vegetable)
▪  1 - 2 tbsp of raw apple cider vinegar
▪  sea salt (start with 1 - 2 teas, more can be added)

Allow to simmer for 6 - 8 hrs or longer (water usually turns very cloudy)
 
Allow to cool slightly and strain. Wala you have bone broth. You can add back in the meat from the bones, vegetables, sea salt, seasons, or enjoy plain.

Cooked Greens Recipe
While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.  Makes the best cooked greens you'll ever have!

▪  1 pound greens (beet, kale, collard greens, chard, etc)
▪  1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
▪  1/4 cup chopped onion
▪  1 large garlic clove, minced
▪  3/4 cup of water
▪  1 Tbsp granulated sugar
▪  1/4 teaspoon crushed red pepper flakes
▪  1/6 cup of cider vinegar

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic.  Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Serves 4.

Amaranth or Quinoa Pudding 
This quick and wholesome dessert is also elegant and tasty. It tastes suprisingly light compared to rice pudding despite the fact that quinoa is much higher in protein than rice.

▪  2 cups amaranth or quinoa, cooked
▪  1 cup apple juice
▪  1/2 cup raisins
▪  1/2 cup almonds, chopped fine
▪  1 1/2 tsp vanilla
▪  juice of 1/2 lemon
▪  grated rind of one lemon
▪  dash of cinnamon

Combine ingredients in a large sauce pan, cover and bring to a boil. Reduce heat and simmer for 15 minutes. Pour pudding into individual dessert bowls. Top with a few grapes or strawberries and chill.  Serves 4

 

Amaranth or Quinoa Stir-Fry
▪  2 cups cooked amaranth or quinoa
▪  2 Tbsp oil
▪  1 onion, chopped
▪  1 carrot, sliced
▪  1 celery stalk, sliced
▪  1 cup mushrooms, sliced
▪  3 cloves garlic, chopped fine
▪  1/2 cup almonds, chopped
▪  1/4 cup sunflower seeds
▪  2 Tbsp soy sauce (wheat free)
▪  1 tsp seasoning

Sauté veggies, garlic, almonds and seeds in the oil until vegetables are tender crisp. Add soy sauce, seasonings and amaranth or quinoa. Mix well until warmed through.  Serves 4.

 

Quinoa or Amaranth Tabouli
Tabouli, a mid-eastern salad normally made with bulgur wheat, makes light, refreshing, warm weather fare. Try it with quinoa or amaranth for a delightful new taste.

▪  1 cup quinoa or amaranth
▪  1 cup parsley, chopped
▪  1/2 cup scallions, chopped
▪  2 tbsp fresh mint
▪  1/2 cup lemon juice
▪  1/4 cup olive oil
▪  2 garlic cloves, pressed
▪  1/4 cup olives, sliced
▪  lettuce leaves, whole

Simmer quinoa or amaranth in an equal volume of water for 12-15 minutes. Allow to cool. Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.   Serves 4.

Lemon Treats
Low-Sodium, Dairy-Free, Gluten-Free, Vegan

Tart lemon, nutty walnuts and sesame seeds, rich coconut and smooth, sweet dates come together to make these delightfully refreshing treats.
Makes about 18.

• 1 cup chopped pitted dates
• 1/4 cup lemon juice
• 2 teaspoons freshly grated lemon zest
• 1 cup raw walnuts
• 1 cup sesame seeds
• 1/2 cup unsweetened dried coconut flakes

Place dates, lemon juice and zest, walnuts and sesame seeds in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve.
Ref: Whole Foods website

 

Gluten and Casein Free Graham Crackers

• 3 cups sorghum flour or light bean flour (such as Navy bean)
• 2 tbsp tapioca or potato flour
• 1 tsp xanthan gum
• 1 ½ tsp sea salt
• 1 rounded tsp cinnamon
• 2 ½ tsp gluten free and aluminum free baking powder
• ¾ cup palm shortening or ghee
• ¼ cup honey
• 1 cup brown sugar
• 1 tsp vanilla
• ¼ to ½ cup water

Directions:
1. Preheat oven to 325°.
2. Blend flours, xanthan gum, sea salt, cinnamon, and baking powder together. Set aside.
3. In a large mixing bowl, beat together shortening, honey, brown sugar, and vanilla.
4. Add the dry ingredients alternately with the water, using just enough moisture to hold the batter in a dough ball that will handle easily.
5. Lightly grease two 12” X 15 ½” baking sheets.
6. Using half the dough, work into a ball. Place between two sheets of waxed paper and roll out using a rolling pin. Use additional tapioca flour to prevent sticking.
7. Transfer to a cookie sheet. Repeat with second half of dough.
8. Using a pastry wheel (or a pizza cutter), cut dough into 3” squares. Prick each square 5 times using a fork. Additional sugar and/or cinnamon can be sprinkled on top.
9. Bake for 30 minutes. Remove from pan before completely cooled.

Adapted from: Hagman, Betty. The Gluten Free Gourmet Cooks Fast and Healthy. New York: Henry Holt and Co., 1996.

 

recipe links:

Almond Milk
Egg Substitutes
Bone Broth
Cooked Greens
Lemon Treats
Graham Crackers

Amaranth/Quinoa
-Pudding
-Stir-Fry
-Tabouli

Join our
Mailing List

---