Well, the day has finally arrived where we have successfully negotiated the technical maze and completed our first video for the web. Needless to say it has been quite a learning experience.

Now that we have the basic tools to create educational videos like the one here, the door is open for unlimited possibilities. We are so excited about tapping into our “thirty something” years of whole foods cooking experience and building a practical and helpful range of ”How to” cooking video modules. (more…)

I know it’s been ages since our last post but rest assured that we have been busy behind the scenes. No slacking off in this department. No, no !!

We have been so looking forward to including our own video presentations. We are now a major step closer. In fact, our first little presentation is entering the latter stages of editing. So, unless something major happens in the next short while, we expect to be in a position to post it in the next day or two.

We will be doing a video demo of our earlier post on Gluten Free Designer Leftovers. Now, please, please …….. I hope we don’’t hear anyone coming up with a smart remark like  ……  “Oh no!!  Not leftovers again !!” 

We know it’’s all very basic stuff too, but you know, it’’s the simple things like this that can make a huge difference when you’re just stuck for ideas, short on ingredients and/or you need to come up with something tasty in a hurry. Those of you who are eating gluten free by necessity, will especially appreciate that fact, I’’m sure. (more…)

In Part 1 of this article we focussed mainly on using leftover gluten free grains in an easy and fun way, with a bit a leaning towards those in the family with a “sweet tooth”. Today’s creative presentation would end up under the classification of patties, burgers or (rice) “rissoles” “(if you’re from “down-under”).

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Continuing along on the rice theme, here are a few ideas on how to use those gluten free leftovers that you may end up with from time to time. I’m sure you’ll find these of value, especially if you live a very busy life or if you simply want to extend your dollar further.

This idea gives you tremendous flexibility when catering to unexpected guests with hungry tums. It is always a challenge to prepare exactly the right amount of food for each meal. If you’re like most people, you probably end up over-estimating how much is needed for any particular meal or occasion. “Better a little too much than not enough.”, as they say.

With grains (in this case, rice) it can be a distinct advantage to deliberately cook two or three times more than you actually need for the upcoming meal. By doing this, you are, in effect, setting the ground work for several meals ahead of time. With a little imagination you are well prepared with the gluten free basics for creating a number of quick, tasty leftover dishes for your starving hordes. (more…)

Here’s something you can have a bit of fun with ! An absolutely wonderful, healthy chocolate treat that is gluten free, dairy free and free of refined sugars.

We developed a number of variations of the theme, but here’s one recipe we’d like to share with you that we took to a function recently. This recipe, (and other variations of it), are so quick and easy you’ll always want to have the ingredients on hand.

You’ll need – Ingredients (below) + plastic ice-block tray + aluminum foil (optional).

Ingredients: (Metric Measurements)   (Refer to Ingredients Article for conversions - LINK Here or CLICK HERE for Wt. and Temp. Conversion Page )

2 Tbls Organic Coconut Oil
2 Tbls Organic Cocoa Powder
1 Tbls Carob Powder
1/2 Tbls Maple Syrup
1 pinch Stevia Powder (to taste)
2-4 drops Peppermint Essence (to taste) (makes 6 - 8 pieces) (more…)

If you’re already familiar with these basics please bear with us as we start to build the solid foundation needed for the budding new gluten-free cooks out there. Also, if you have some constructive input please feel free to post your contribution at the end of this article.

Background: Rice is the more obvious and most popular choice of gluten free grains to work with. Like most of the other grains, books can be written (and have been) on this one subject alone.

There are over 100,000 rice cultivars currently registered, each with distinct characteristics. This offers an enormous variety of flavors, textures, aromas and colors. If you live in the west, then those most familiar to you would most likely include varieties that range from the wild rice, black rice through red rice, brown rice and basmati, through to the more processed common white rice we all know so well.

The Possibilities Are Endless: No matter where you live, it is likely that you will have several (or many) of these varieties available in your local area. Combine each of these with the many different ways of cooking, preparing and serving the grain, then, right there, you have a rich resource of tasty possibilities at your fingertips. Your only limit is your imagination and creativity. (more…)

Through interactions with cooking class participants it soon became obvious that not everyone was aware of the subtleties of cooking measurement throughout the world. This includes both Measurement Standards as well as the actual method of measurement.

In the United States, for example, both dry and liquid ingredients tend to be measured by volume, whereas in Europe, dry ingredients tend to be measured by weight and only the liquids by volume.

Also there are differing measurement standards depending on the counry eg. Imperial, US Standard and Metric. (more…)

Ever since being exposed to the work of Bruce Fife, N.D. over a year ago, on the health benefits of Virgin Coconut Oil and Coconut Meat, we’ve paid more and more attention to this remarkable food.

Now, with the emergence of Organic Coconut Flour into the market place, a whole new world is opening up for those with gluten intolerance and those wanting to eat healthier or shed those extra pounds.

YES ! Cooking with coconut oil and coconut flour helps to manage your weight too !!

The humble coconut has been much maligned over the years (particularly in Western countries), but finally its true value is being recognized more and more.

Top quality coconut flour is made from organic coconut meat that is dried, defatted, and then ground into a fine flour. Having four times the fiber of most other flours, it is a great source of protein while also being LOW in digestible carbohydrates.

As it contains NO GLUTEN, it is a veritable “answer to prayer” for celiacs and others wanting to avoid gluten products. (more…)