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While bone broth is indeed a tasty and healing ingredient, here’s a shortcut. Cook meat on the bone, as in this Yucatan Turkey Thigh and Yucca Stew. Then you’ll create both the stock and the stew and only have one pot to wash. From The Whole Bowl: Gluten-free, Dairy-free Soups and Stews, by Rebecca Wood and… Continue Reading
Thrilled to be guesting with Be Nourished this month and to whet your appetite for our upcoming cookbook, The Whole Bowl: 50 Gluten-Free, Dairy-Free Soups and Stews, with this highly flavored, warming soup. The Smoky Parsnip and Sweet Potato soup gets its smoke from chipotle and a back note of allspice adds rounded depth. Earthy… Continue Reading
Science now explains why going GFDF is so hard. We’ll look at that, and then the encouraging news: If you tried going without but backslid, you still have made inroads in realizing your GFDF goals. But first take a few seconds and imagine feeling utterly content. You’ve nary a suggestion of pain or suffering. You’re… Continue Reading
For a thin but robustly flavored crepe, buckwheat has no peer. And talk about versatility! As an entrée or a sweet you can enjoy these tender flatbreads for breakfast, lunch or dinner, and they’re great in a packed lunch. For a savory dish, roll or fold in a filling such as sautéed kale and spinach… Continue Reading
For a refreshing—and gluten free—tabouli, substitute either kasha or quinoa for the more traditional bulgur. Kasha will yield the most substantial, hearty and robustly flavored grain salad. Whereas milder-flavored quinoa will best mimic bulgur in terms of texture. Either grain makes a first class tabouli. Serves 4 2 cups boiling stock or water 1 cup… Continue Reading
If you’re eating blueberries regularly because you’ve been told they’re a superfood, then you may have been duped. Yes, blueberries have a great nutritional profile. Yes, they may play a role in disease prevention. But let’s use our critical intelligence. A frequent serving of blueberries is nothing to write home about and certainly not worth… Continue Reading
Three Steps to Identify Food Allergies If you have cut gluten from your diet but still have health complaints, then I have important news for you. Here are three likely reasons that you are still suffering from the various symptoms that eating gluten-containing foods can trigger. 1. For 100% results you must give up gluten 100%. The… Continue Reading
Taken from The Whole Bowl, by Rebecca Wood and Leda Scheintaub Most traditional meatball recipes contain both wheat, in the form of breadcrumbs, and dairy, often Parmesan cheese. I’m happy to report that neither is essential to a great meatball: They aren’t needed to hold the meatballs together, and without them there are no fillers… Continue Reading
As yummy tasting as it looks, this recipe is free of both gluten and dairy. Here’s the secret for transforming this great everyday carrot classic into a dairy free dish: blend a small amount of white rice with the soup. This provides the thickness and creaminess we’re after in a cream-based soup (a clever trick to employ… Continue Reading
The historic Russian beverage kvass is traditionally made by fermenting rye bread, and often fruit, into an invigorating and effervescent drink. It’s currently marketed in Russia as a patriotic—and more healthful—soft drink alternative. My version is an ambrosial grain-free nectar that’s oh-so-easy to make. What does it taste like? A tangy blend of sweet and… Continue Reading
Inflamed tissues signal trouble and are a marker for pain and illness. Below is a listing of the top anti-inflammatory foods, along with common sense help to avoid chronic inflammation. But first, to better understand why some foods increase inflammation, let’s examine the nature of inflammation. Recall having a little scratch that became pink and… Continue Reading
Millet, a gluten-free grain, is an underutilized grain worth getting to know. Like rice, its variations are endless. Check out the list below for some ideas, such as the effortless polenta. Make extra and plan to creatively use one pot of millet as the basis for several meals in a row. I say “in a… Continue Reading
For tender-crisp and colorful veggies, this stir-fry is a classic. Before heating the oil to stir fry, parboil the broccoli and have all the other ingredients sliced and ready to go. Feel free to substitute or add other vegetables such as onions, mushrooms, carrots, celery, celery root, cabbage or kale. Serves 4 1 1/2 cups… Continue Reading
When I want an exceptionally tender sugar cookie, I make this shortbread using rice flour and whole cane sugar. You may purchase rice flour or grind your own in a flour or nut or seed mill. When making your own rice flour, use only short-grain brown or white rice (curiously enough, long-grain rice flour yields… Continue Reading
For the sheer fun of it, please join me for a toast. Let’s pull out the pot liquor (or pot likker), chink-chink our glasses and aspire that all beings might be well nourished. Even teetotalers can freely and joyfully imbibe this liquor. It’s the sweet and nutrient dense liquid that remains in the pot after… Continue Reading
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