amiralamb@msn.com

Monday, November 24, 2008

Holistic Hottie™: Have a happy, healthy and bloat-free holiday!

No, Amira is not trying to take the fun out of the holiday season. But if you are jumping on the wonderful wagon of gluten-free (and maybe also dairy-free) living, you might be wondering WHAT you're going to eat this holiday season. While typical holiday food is undeniably amazing - who wants to feel or look bloated and blurpy? Not me.

There are lots of ways to tweak the recipes you already use. Gluten-Free Mommy offers great insight on how to work with gluten-free grains without losing the desired consistency and texture of baked goods.

There are also LOTS of recipes out there to experiment with for every day and for your festive feasts.

Not being a huge chef myself, I don't have any recipes to share with you. But the blogs listed below offer some great suggestions!

- Sure Foods Living: A gluten and dairy-free Thanksgiving
- A Gluten-free Guide

If you're lucky enough to live in NYC, there's always BabyCakes! Why bother baking when you can pick up and serve? :)

Happy Thanksgiving!!!

2 comments:

  1. Here are the ingredients for Kraft's Cool Whip: WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL* (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, MODIFIED FOOD STARCH, XANTHAN AND GUAR GUMS, POLYSORBATE 60, POLYSORBATE 65, SORBITAN MONOSTEARATE, SODIUM HYDROXIDE, BETA CAROTENE (COLOR). *ADDS A NEGLIGIBLE AMOUNT OF FAT.
    Size: 8 OZ

    Besides there being caseinate, a milk derivative, there a whole lot of other questionable ingredients.

    Better options would be making your own nut-based whipped cream such as:

    INGREDIENTS:

    1 1/2 cups raw walnuts, cashews or nuts of your choice
    Filtered water for soaking nuts
    1/2 cup fresh- squeezed orange juice
    2 tablespoons maple syrup
    A few drops of almond extract (optional)
    INSTRUCTIONS: Put nuts in a container filled with enough water to cover; let soak for at least 2 hours. Drain. Place nuts in a blender; add orange juice, maple syrup and, if you wish, a few drops of almond extract. Blend, scraping down sides of blender jar with a rubber scraper to help cream turn over. Stop and check for sweetness and consistency; add more water if cream is still too stiff. Continue blending until fluffy and smooth.

    Use immediately. Yields 1 1/2 cups.

    (from "RAW: The Uncook Book" by Juliano)

    OR

    3 cans coconut milk chilled
    sweetener (e.g, stevia, raw honey)
    vanilla extract
    chill bowl and whisk

    Open chilled coconut milk and skim the “cream” from the top then whisk vanilla, sweetener and coconut milk until it looks like whipped cream.

    Here's a link to another great recipe:

    http://dietdessertndogs.wordpress.com/2008/04/18/soya-who-soy-free-vegan-whipped-cream/

    ReplyDelete