Tag Archives: delicious

Summer Pesto

Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Multi-Veggie, Vegetarian (lacto-ovo), , , , , , , , , ,

Summer Pesto

This pesto is great tossed with grilled veggies and pasta. Use it as a savory spread on sandwiches too.

 

INGREDIENTS

3 cups Basil leaves, fresh

2 cups Cilantro, fresh

1/4 cup Walnuts, raw, shelled

1/8 cup Parmesan Cheese, fresh*

2 cloves Garlic

1/3 cup Olive oil

 

PREPARATION

In a food processor, add the basil, cilantro, walnuts, Parmesan, and garlic and process until smooth. While blender is still running, slowly add in the oil.

*Note: Many pre-grated, processed cheeses contain added gluten. Use fresh cheese if you are trying to cook gluten-free. Fresh always tastes better too!


Pineapple and Mango Salsa

Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Multi-Fruit, Raw Food, Salad/Side, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , , , , , , , , , , ,

Pineapple and Mango Salsahealth, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free,, salsa, pineapple, mango, vegetarian, vegan, dairy free, seafood

This salsa is a great accompaniment to grilled foods, including chicken, fish and tofu. Grilled bananas taste great with it too.

INGREDIENTS:
1 cup       Pineapple, diced
1 cup       Cherry tomatoes, quartered
1 cup       Mango, diced
1/3 cup    Bell pepper, orange, diced
2 medium Scallions, thinly sliced
1/8 cup    Cilantro, chopped
juice of 1 lime
1 teaspoon Tamari, gluten-free, low-sodium
1 medium   Jalapeno chile, minced

PREPARATION:
Put all ingredients into a medium sized bowl and toss to combine. Refrigerate for at least an hour to let flavors blend.

Makes 3.5 cups

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, multi fruit, rainbow, salsa, seafood
Pictured: Grilled Mahi Mahi & Banana with Pineapple Mango Salsa, Sweet Mash, Rice


Easy Blueberry Sauce

Breakfast, Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Raw Food, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , ,

Easy Blueberry Sauce

A delicious sauce to top your pancakes, waffles and even ice cream.

INGREDIENTS

1.5 cups Blueberries, fresh (or frozen & thawed)

2 tb Maple syrup

1/2 tb Lemon juice

PREPARATION

Combine ingredients into a food processor and blend until smooth.  Serve with Fluffy Multi-Grain Pancakes. Great on ice cream too.

Makes 10 servings


Fluffy Multi-Grain Pancakes

Breakfast, Entree, Gluten-Free/Wheat-Free, Multi-Grain/Whole Grains, Vegetarian (lacto-ovo), , , , , , , , , , , , , ,

Fluffy Multi-Grain Pancakes

These pancakes do not bubble up during cooking, but the mixture does hold together really nicely, making them much easier to flip than traditional pancake batters.

INGREDIENTS

1/3 cup Teff flour

1/3 cup Cornmeal

1/3 cup Rolled oats

1/4 cup Sorghum flour

1/3 tsp Salt

1/2 tsp baking soda

1 tsp Baking Powder

3t tb Olive oil

1 1/2 tb Honey

1 cup Buttermilk

1 Egg

PREPARATION

In a medium bowl, mix dry ingredients.  Add oil, buttermilk, honey, and egg and stir until well combined.

Heat and oil a griddle/pan on medium-high heat. Pour about 1/3 cup of mixture onto heated griddle. When bottom half of pancake is cooked well, gently flip pancake over.

Serve with maple syrup or Easy Blueberry Sauce.

Serves 4


4-3-2-1 Scallop Cheviche

Appetizer, Dairy-Free, Gluten-Free/Wheat-Free, Multi-Fruit, Multi-Veggie, Raw Food, Salad/Side, , , , , , , , , , , , , , , , , , , , , , ,

4-3-2-1 Scallop Cheviche

Simple to make – Pretty to look at – Delightful to eat!

INGREDIENTS:

4 Lemons, juiced

3 Oranges, juiced

2 Limes, juiced

1 Blood Orange, peeled, sliced into thin wedges*

1.5 pounds Scallops, cleaned, sliced into thin, round discs

1/2 cup Yellow Pepper, diced

1/2 cup Orange pepper, diced

1/2 cup Red onion, diced

1/2 cup Cilantro, chopped

1/2 tsp Salt

1/4 tsp White pepper

3 small Chilies, seeded, chopped

1 small chili, chopped (seeds left in)

PREPARATION:

In a large, non-reactive bowl, gently toss ingredients to mix. Cover and refrigerate for 2-4 hours. Serve cold over a bed of greens.

For a spicier Cheviche, leave in more seeds from the chilies

Serves 6-10

*If blood oranges are unavailable, you can substitute with a regular orange or a tangelo


Tomatoes Concassee

Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Soup, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , ,

Concassee Tomatoes are easy to make, and are great to use in soups, stews and sauces.

INGREDIENTS:

Tomatoes

PREPARATION:

Cut an “X” on the bottom of each tomato.

Bring a pot of water to a boil. Drop tomatoes into boiling water for about 20 seconds. Remove tomatoes from boiling water using a slotted spoon, then place tomatoes into a bowl of ice water to stop the cooking process. Remove tomatoes from ice water; peel away skins with a paring knife. Cut peeled tomatoes in half and squeeze out the seeds and juice.

Chop tomatoes to desired size.