After a few weeks of buying gluten free bread from the store and spending an arm and a leg, I altered some recipes I found to create this tasty alternative.
Spinach Corn Bread
This low calorie treat is a nice change of pace from the usual sandwich bread or dinner roll. The light tasting bread is the perfect way to increase your vegetable intake. Did you know that frozen vegetables often contain more nutrient than fresh vegetables sold in the grocery stores during the winter seasons?
Herbs Your Kids Will Love to Take
Many herbs can be safely consumed by children. If children are familiarized with the taste of herbs early, they will be more willing to take their herbal treatments in time of sickness. Here are some herbs to consider trying.
Very Delicious Kale Chips…No Joke
You have to try this recipe if you like potato chips. It is absolutely addictive and you don’t have to feel guilty because kale is low in carbs and packed full of nutrients. Don’t be surprised if you kids love it too.
This was a snack served during last month’s Naturopathic Medicine Week seminar. All the participants insisted that I share this recipe.
Maple Pecan Cookies
Celebrate these beautiful early spring days with a trip to your local maple syrup festivals. Afterward, try making these delicious cookies from the fresh maple syrup. Your family won’t know that they are vegan.
These cookies are perfect substitutes for commercially made products. It is excellent for vegans and individuals with dairy and egg allergies. The ingredients are low in salicylates, a compound linked to hyperactive behaviours.
In February’s newsletter, I mentioned the link between artificial food coloring and attention deficit type behaviour in children. So this month, I have a few recipes to make all natural Easter eggs using materials from the garden, fridge, and kitchen cupboards.
Tea eggs are known for their mild tea aroma and subtle flavouring. The added soy sauce gives the eggs just a touch of saltiness. These slightly crackled eggs readily pick up flavour from the tea/brine solution. As an added bonus, when you peel back the shells, you are presented with a lovely marbled pattern on the egg white surface.
Korean Glass Noodles
These grayish funny looking noodles are excellent alternative to the traditional spaghetti for individuals with wheat allergy. Made from sweet potato starch, these noodles are quick to cook (throw into boiling water, simmer for 10 min) and give a nice al dente texture. Kids love them because they look like see-through earth worms.
If you are more adventurous, try the link above for a common Korean restaurant treat.
Sweet Red Bean Soup
Traditional Chinese wintertime desserts are almost always served hot, to off set the chilling effect of winter on the body. Sweet red bean soup is made with adzuki beans, sometimes known as king of beans in Japan. It is very easy to digest (no gas!) and loaded with trace nutrients. Use your rice cooker or slow cooker to make this dessert and check back when it is all ready to eat.
Probiotics or healthy microbes for your digestive tract is all the rage in the health food community. Sour cabbage is a much more affordable alternative to specialty yogurts which are pasturized (no live probiotics) and may contain additives. This is good new to those who have food allergies to dairy and soy. Use sour cabbage with your hamburgers, on your nitrate-free deli meat sandwich, with your pasta, or anything else your imagination and taste bud is willing to take you. The following recipe will provide you with enough sour cabbage for winter and spring. Not counting the cost of reusable glass jars, your total cost will come to less than $4. Click on the blue “sour cabbage” to see full instruction.