Archive for the ‘Gluten Free, Dairy Free Recipes’ Category

Protein Power

February 28th, 2011 Kendra Lay

I attended an inspiring nutrition seminar this past weekend with Dr. Stuart White, a chiropractor and nutritionist out of Houston, Texas. The premise of the seminar was all about stabilizing moods, and how if we can do that, we may be able to drop addictive substances like coffee, sugar, cigarettes–and even harder drugs like alcohol and cocaine! Addictions involve pleasure and reward centers in your brain, and Dr. White asserts we can achieve stimulation of those centers in the brain with proper nutrition.

I learned a lot in the seminar and I can’t repeat it all here, but one of Dr. White’s basic recommendations is that pretty much everyone needs to increase protein in their diet. Why? Because protein foods contain amino acids, and amino acid are the building blocks for things like dopamine and serotonin–neurotransmitters that elicit feelings of contentment and pleasure.

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Recipe: Out of the Ordinary Noodle Option

April 30th, 2010 Kendra Lay

What if there were noodles that were gluten-free, high-fiber, low-carbohydrate, and extremely low-calorie?

Let me introduce you to Sea Tangle Kelp Noodles!

Pad ThaiThai Kelp Noodles

Sea vegetables are one of the most nutritious substances on the earth (or in the sea, I suppose).  These noodles are made from kelp and are a good source of calcium.  They are a fantastic way to have the satisfaction of noodles without the empty carbohydrates.  I plan to experiment with, and post more recipes, using these noodles in the future.

Make sure to rinse the noodles well prior to preparing.  Some detect a slight “fishy” smell when they come out of the bag.  Don’t worry, you won’t be able to taste it in your dish.  The noodles are slightly crunchy, which some palates may like.  I prefer to stir-fry them for a few minutes until they are softer.

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Recipe: Warm Mediterranean Quinoa Salad

January 24th, 2010 Kendra Lay

Here’s a recipe using whole grain red quinoa, though you could certainly use regular quinoa.

According to several nutrition experts, but most notably Sally Fallon of the Weston Price Foundation and author of Nourishing Traditions, grains should be soaked prior to cooking to increse digestibility and nutritent absorption.  I have to say I used to have a tough time digesting quinoa, which is a big blow to someone who doesn’t eat gluten.  However, since I’ve been soaking the grain, I have no problems.  You should note that even if you decide not to soak your quinoa you should make sure to rinse it thoroughly since there is a bitter coating on the outside of each grain called saponin which needs to be removed.  I soak my quinoa overnight.

From the western nutritional point of view, quinoa is very high in protein (16 %) and offers a complete profile of amino acids–just like animal protein!  From an eastern nutritional point of view quinoa is drying and warming and strengthens the kidney and heart.*

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Sweet Treat for the New Year: Mochi Berry Waffles

January 1st, 2010 Kendra Lay

Mochi is a traditional Japanese food that consists of pounded sticky rice.  When pounded, the rice becomes sweet and it is molded into cakes and eaten on New Year’s Day.  The Japanese run on the Gregorian calendar just like we do here in the United States (unlike the Chinese and many other Asian countries, which run on the Chinese lunar calendar), so New Year’s Day is January 1st in Japan.

Mochi Waffle

This is a simple and EASY dessert to make and it contains no refined sugar.  I suppose you could eat it for breakfast too, however I tend to eat my sweets after a meal as this helps with blood sugar stability.

The mochi I use is a whole grain mochi with no sweetener added.  To those of you who have been to Japan or simply picked up mochi at your local Asian market, this mochi will be quite different from what you are used to, but it is still delicious–and a little healthier!

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Food Explorations: Celeriac (Celery Root)

December 14th, 2009 Kendra Lay

Well, finals are done and it is time to celebrate the holidays.  I am looking forward to spending the next few weeks with family and friends, resting up before winter term starts.

I want to start a new “series” on my blog called Food Explorations where I explore a food I haven’t cooked with a lot, or have never eaten.  The first entry is devoted to celery root, which I whipped up into a creamy Roasted Celeriac Soup.

Celery RootCeleriac Photo by emptyhighway

I have to admit I had never eaten celery root, let alone cooked with it.  My curiosity all started when I read an article on different root vegetables.  Unfortunately, roots aren’t always my favorite, but I decided I wanted to see if I could experiment with ones I have never used in order to get the full range of nutrients and flavors in my diet.  According to Rebecca Wood in The New Whole Foods Encyclopedia, celeriac aids digestion and supports the lymphatic, nervous and urinary systems.  It is useful for those with kidney stones and arthritis.  It tastes very similar to celery with a much richer quality.

It’s amazing how such a gnarled and unrefined root vegetable can turn into a smooth and delicate soup.  I calculated the nutrients in this recipe and each serving only contains about 115 calories, although you would think it was loaded with butter and cream to taste it.  So enjoy guiltlessly!

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