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Summer Column 2008
1- I would like
to eat lighter for the summer, but given my gluten-free diet, I don’t know what
kind of delicious meals I can make at home. Do you have any suggestions?Summer is a great time to use fresh veggies to create new and exciting dishes.
Also, many dishes can be eaten cold, or taken to your favorite park for a
picnic. If you want to make pasta salad, a great option is to use brown rice
pasta- either penne or fusili, and load it up with organic asparagus, or
broccoli and spinach for an extra boost of Vitamin A, K and loads of iron.
I am a big advocate of taking a Sunday evening and making some dishes that you
can freeze in single serving containers so that you have a variety of food
that’s already cooked, but you also know all of the ingredients are gluten free
because you’ve made them yourself!!
Some great meals that are relatively quick and easy (not to
mention delicious) are: veggie lasagna with brown rice pasta,
veggie patties made with quinoa and tofu or black beans, which
gives you as much protein as a meat or fish option, or a light
soup that you can eat with a salad, with homemade croutons of
seasoned brown rice bread.
Another great, quick option is Tempeh and black bean
quesadillas. My clients love them! Please find the recipe
below: GOOD!
TEMPEH AND BLACK BEAN QUESEDILLAS-Serves 4
1
package soy tempeh (found at Whole Foods or most health stores)
1
package soy or rice cheese- galazy or soya kaas brand, cheddar
or mozzarella flavor
4
brown rice tortillas
4
small, organic sweet peppers- red, yellow, orange or a combo
1
small organic onion, chopped
3
organic roma tomatoes, chopped
1
cup cooked organic black beans, or 1 can organic black beans
2
Tbsp extra virgin olive oil
Vegan buttery spread (I use Earth Balance)
1
Tbsp Cumin
1
Tbsp ancho chili pepper
2
tsp paprika
2
tsp sea salt
In a large skillet, heat olive oil on medium high. Add onions
and cook until translucent. Add peppers, tomatoes, tempeh,
cumin, chili pepper, paprika and salt. Cook for 5 minutes. Add
cooked black beans (if you’re using the canned version, be sure
to rinse the beans in cold water to cut down on the sodium).
Heat the skillet on medium high. Lightly cover one side of each
tortilla with buttery spread. Put the buttery side of the
tortilla in the skillet. Add shredded soy cheese and then cover
with the tempeh mixture. Put the other tortilla on top of the
tempeh mixture, buttery side up. Lower the heat to medium. Cook
for 3-5 minutes. Then flip the tortilla over and cook for
another 3-5 minutes, or until brown (you might need to use two
spatulas to flip the tortilla, depending on how much tempeh you
put on top). Cut in half and serve with your favorite salsa,
guacamole and/or tofu sour cream. Happy Eating!
It’s also a wonderful time to start exploring the myriad of salad combinations
that can be delicious filing and gluten free.
Spinach and Broccoli Fusili Pasta
This can be eaten hot or as a cold salad- it’s perfect for a picnic! This dish
takes less than 20 minutes to make. Serves 4-6
1 lb. bag organic spinach, washed
1 organic head of
broccoli- just the florets chopped
1 package brown
rice fusili or penne pasta
3 shallots,
chopped (or ½ medium red or white onion)
4 Tablespoons
tofu cream cheese
1 cup organic
vegetable broth
2 Tbsp. Extra
virgin olive oil
Sea salt to taste
1 tsp. ground
sage
1 tsp. dill weed
2 tsp. pepper-
either black pepper or red pepper flakes
Boil pasta as directed on the package, strain and put aside (*if you want more
veggies and less pasta, cook only 3/4 of the box). In a separate skillet, add
olive oil and shallots. Cook the shallots on medium high for approximately 3
minutes, or until they’re translucent. Add the broccoli, sage, dill, salt and
pepper and cook for an additional 1-2 minutes. Take the washed spinach and add
to the veggies, cooking down until it’s wilted, 2-3 minutes. Then add the broth
and cream cheese, stirring until the cream cheese dissolves. Add the pasta into
the sauce and stir until all the pasta is covered. Serve hot, or refrigerate
and eat as a cold salad. Happy Eating!
2- I am looking
for some good aluminum free deodorants that work during these especially warmer
summer months.
What do you recommend?
Sometimes it’s tough to find a good deodorant that is also going to give you
long lasting odor protection and minimize the perspiration (I know I sound like
a commercial, but it’s true!). I have had to test several different natural
deodorants to find the right one that works for me. The brand that I’ve found
works the best is the Thai Stick roll on or spray deodorant. This clear liquid
is derived from a crystal and, in my opinion, works just as well as many of the
more popular commercial brands.
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