While we hope you enjoy these recipes, please do note the measurements below are approximate and you may have to adjust the ingredients to taste.

MAIN DISHES

 

Crystal’s corn chowder

You will need
  • 1 large onion
  • 6 crushed garlic cloves
  • 5 lbs of chopped potatoes
  • 4 cups of corn
  •  1 stick of butter (melted)
  • ½ cup of brown rice flour
  • 1 tablespoon of vegetable bouillon
  • 1 teaspoon of garlic salt
  • 2 cups of almond milk
  • 1 tablespoon of parsley flakes
  • 4 cups of pureed steamed veggies ( cauliflower, carrots, broccoli)

How to make – in a large pot, saute chopped garlic and chopped onion. Add chopped potatoes and cover with water. Boil until tender. Add pureed veggies, bouillon, garlic salt, corn, parsley and almond milk. In a separate dish mix melted butter and brown rice flour. Add mixture to pot. Bring to a boil and and salt and pepper to taste.

 

Cauliflower soup

You will need

  • 2 chopped potatoes
  • 1 head of cauliflower
  • 1 carrot
  • 1 chopped onion
  • 2 crushed cloves of garlic
  • salt and dill to taste
  • 1 cup of sour cream
  • 2 cups of vegetable broth

How to make – boil potatoes, cauliflower, carrot, onion, and broth until tender, (add enough water to cover). Puree or smash. Add salt dill and sour cream.

 

Veggie lasagna

You will need

  • 1 box of Tinkya’da brown rice lasagna cooked
  • 1 cube of butter
  • 4 cups of heavy whipping cream
  • 4 cups of parmasean cheese
  • 1 tablespoon of garlic salt
  • 1 teaspoon of parsley flakes
  • 6 cups of steamed veggies ( asparagus, zucchini, cauliflower, broccoli)
  • 2 cups of fresh spinach
  • 1 large tomato
  • 3 cloves of crushed garlic

How to make – in a large saucepan saute’ garlic, spinach, tomato in a little bit of olive oil until whithered. Add butter, parmasean, whipping cream, and garlic salt. Stir on medium until slightly thicken, do not boil. Layer sauce noodles and veggies. Bake at 350 for 30 minutes.

 

SNACKS AND SIDE DISHES

 

Roasted asparagus

You will need

  • ¼ cup of tamari gluten free soy sauce
  • ¼ cup of sesame oil
  • 6 cloves of crushed garlic
  • 1 bunch of asparagus

How to make – combine all ingredients into a 1 gallon ziplock bag and mix thoroughly. You can marinate for a couple of hours or days. Place marinated asparagus in foil and bake at 350 degrees until desired tenderness.

 

Greek salad

You will need

  • 2 cucumbers peeled
  • 1 red or green pepper chunked
  • 1 cup of grape or cherry tomatoes
  • ½ cup of kalamata olives (optional)
  • 1 cup of feta cheese
  • 1 large chopped onion

How to make – toss with olive oil and rice wine vinegar. Salt and pepper to taste. And dried herbs of choice.

 

Greek rice

You will need

  • 3/4 cup of long grain brown rice
  • 1/3 cup of chopped green onion
  • 2 cloves of minced garglic
  • 1 1/2 cups of vegetable broth
  • 2 tablespoons of fresh parsley or 1 tablespoon dried
  • 10 ounces of chopped spinach fresh or frozen
  • 1 1/2 tablespoons of lemon juice
  • 1 tablespoon of honey

How to make – add rice, green onions, garlic in a medium saucepan. Add vegetable broth and bring to a boil. Add parsley and dill. Cover and reduce to simmer for 50 minutes or until rice is tender. Stir in spinach and cook for 5 minutes until heated thoroughly. Stir in lemon juice and honey. Serve with lemon wedges.

 

EASY BLENDER RECIPES

 

Fruity avocado salsa

You will need

  • 1 peeled and pitted avocado
  • 1 kiwi peeled and halved
  • 3 strawberries
  • ¼ cup of pineapple
  • 1 thin slice peeled red onion
  • ½ of a peeled lime
  • ½ tablespoon of sea salt
  • 4 drops of hot sauce

How to make – place all ingredients into a blender. Do not over mix and leave chunky. Serve with tortilla chips or rice crackers.

 

California salsa

You will need

  • ½ medium onion, peeled
  • 1 jalapeno, with the seeds and membranes removed
  • ¼ cup of fresh cilantro leaves
  • 1 teaspoon of lemon juice
  • 1 teaspoon of sea salt
  • 3 chopped tomatoes

How to make – place all ingredients into a blender and leave chunky. Serve with tortilla chips or rice crackers.

 

Zucchini soup

You will need

  • 2 cups of vegetable broth
  • ½ cup of almond milk
  • 1 tea spoon of lemon juice
  • 1 medium chopped zucchini
  • 1 medium carrot, halved
  • ½ of a celery stalk
  • ¼ green pepper, diced
  • ½ of a baked potato
  • salt and pepper

How to make – blend all ingredients for 5 min

 

Chilled melon soup

You will need

  • ½ cup of water
  • ½ cup of almond milk
  • ½ tablespoon of honey
  • ½ medium honeydew, diced
  • ½ small lime, peeled
  • 3 large mint leaves

How to make – blend for 1 min and chill for at least 3 hours before serving

 

Banana drops

You will need

  • 2 ripe peeled bananas
  • ¼ cup of olive oil
  • 1 teaspoon of vanilla
  • 2 cups of uncooked gluten free rolled oats
  • 1 cup of raisins

How to make – pre-heat oven to 350. Place bananas, oil, vanilla, and one cup oats into the blender. Slowly increase speed until blended on high for about 30 seconds. Add raisins and the rest of the oats and mix by hand. Form into 12 balls and place on a cookie sheet and press to flatten slightly. Bake for 20 minutes.

 

 

DESSERTS

 

Poached pears

You will need

  • 4 ripe pears
  • 6 tablespoons of honey
  • 2 teaspoons of lemon juice
  • dash of ground ginger
  • dash of cinnamon
  • 1 1/2 cups of apple juice

How to make – chop unpeeled pears. In a sauce pan combine honey, lemon, juice, apple juice, and spices. Bring to a boil and add pears.  Cover, lower heat, and simmer 30 – 45 minutes until pears are tender. Top with yogurt.

Strawberry filled melon

You will need

  • 2 cups of fresh or frozen strawberries
  • 1 – 2 tablespoons of honey to taste
  • 1 tablespoon of lemon juice
  • 2 small or 1 medium melon cantaloupe or honeydew

How to make – add ½ cup of strawberries, honey, and lemon juice into saucepan. Simmer for about 5 minutes until strawberries are soft. Smash the mix and pour over remaining berries. Cut melons into halves or quarters. Spoon mixture into melon cavities.