This site will be removed from the Internet on August 10, 2020. Carla is retiring. Look forward to a smaller website when she begins to publish her cookbooks in the near future. Thank you for your support!
Up to a few years ago, I was making a homemade almond milk recipe created by Ani Phyo, date sweetened almond milk. However, due to its high carbohydrate content, I switched to unsweetened. Recently, I began adding a bit of stevia to the recipe. I finally found a brand that isn’t bitter, NOW Better Stevia. Now my almond milk is perfect!
If you are seeking a refreshing summer recipe, this strawberry tomato salsa is it! It is often served with fish, however, you can also serve it with chicken or pork. It makes a great dip for tortilla chips or serve it as a salad atop a bed of baby greens. Either way you serve it, those who have never tried it, usually thoroughly enjoy it. Continue reading “Strawberry Tomato Salsa (Naturally Gluten Free)”
Finding a gluten-free sour cream that is also dairy-free and soy-free is a difficult task, however, cashews make a great substitute for sour cream. You will find cashews makes great substitutes for cream cheese, ricotta cheese, and cottage cheese. The best part about it is that nuts do not spoil quickly like dairy products and can be made as needed; not to mention it is so simple and easy to make! Make your holidays special with cashew cream! Continue reading “Dairy-Free Soy-Free Sour Cream (Gluten-Free)”
Carol Fenster, an internationally renowned and awarded gluten free expert and author, who contributes to my blog once a month, created this flavorful gluten free gazpacho recipe. I absolutely love the ideas of serving them as shooters. What a great summer party idea. I hope this recipe is the talk of your 4th of July party or other summer event. Enjoy! Continue reading “Gluten Free Gazpacho Shooters”
I’ve had several requests for gluten free, Jello instant pudding recipes as well as sugar-free ones. I do not advocate the use of sugar-free jello instant pudding, as it contains aspartame, which is a known cancer causing sweetener. To make this parfait with Chocolate Sugar-Free Fat-Free Jello Instant Pudding it will contain 8 grams of carbs per 1/2 cup. My suggestion is to make my No-Cook Gluten-Free Dairy-Free Sugar-Free Chocolate Mousse, which is pudding-like, and it uses avocado, a healthy fat, and is sweetened with dates. It also does not contain any chemicals or artificial dyes like the package pudding. Nor does it taste bitter. If you’d like to make the no-cook pudding with lower glycemic levels try substituting the dates with a little agave nectar/syrup. Either way, the natural way may be more work, but it’s delicious and a healthier choice. Enjoy! Continue reading “Sugar-Free Gluten Free Chocolate Parfait”
Whether you spell this dish by its rightful spelling, fettuccine, or by the imaginative way the author has chosen, fettuccini, as this is not truly a fettuccine, this is the healthiest pasta and most elegant vegetable you’ll ever make or eat! Raw pasta may look like the real thing, and even taste a bit like it, but the health benefits far outweighs them all. Author, Douglas McNish, Eat Raw, Eat Well, has outdone himself on many lovely raw recipes. Stay tuned in for my review on his cookbook (raw, vegan and gluten free recipes), and definitely check out one of his other gluten free vegan and raw recipes: Raw Vegan Gluten Free Cashew Cheesecake. Continue reading “Raw Pasta: Pesto Carrot Parsnip Fettuccine (Vegan Gluten Free)”
Not only is this a delicious gluten free cheesecake, but it’s raw and vegan, meaning it is 100% dairy free! Can you believe it? It looks and is very creamy. Cashews contain enough fat to provide a rich creamy texture, the same texture you used to achieve using cream cheese. I’ve made a wonderful frosting using cashews in the past and it is heavenly! This recipe is from the wonderful new cookbook, Eat Raw, Eat Well. Stay tuned in tomorrow for another recipe from this book as well as the book review and giveaway the following day. Enjoy! Continue reading “Raw Vegan Gluten Free Cashew Cheesecake”
The main ingredient in this recipe may surprise you. It’s avocado! Yes. Avocado makes a wonderful substitution for fat and egg in many recipes. This dairy free ganache has very few ingredients: avocado, cocoa powder and agave syrup. Use it to frost cakes, cupcakes, donuts, fill pastries and more. It’s so rich, you’ll never go back to heavy whipping again! Continue reading “Gluten Free Dairy Free Chocolate Ganache or Frosting (Raw)”