The secret ingredient in this salad is vinegar. It adds a subtle yet acidic punch that works quite well with the mint and cracked black pepper.
I usually go with a pretty even melon to berry ratio, but this salad was pretty much made for substitutions. If you don't have watermelon, honeydew melons are fantastic.
Last Wednesday I hung out with my new gluten-free BFFs (Simone @zenbellysf and Michelle @SpinningSpoons) and attended CUESA's May Spring Cocktails event!
If you don't know, CUESA (the Center for Urban Education about Sustainable Agriculture) is the organization that runs the Ferry Plaza Farmer's Market at the SF Ferry Building. Sticking with CUESA's mission, their competitions usually highlight seasonal ingredients from the local farms that sell at the market. In fact, the top-shelf margarita pie we entered in SF Food Wars' Pie or Die II competition, had citrus sourced from the CUESA market.
Unlike your typical biscotti, this gluten-free version has a nice chewy texture and zing of almond flavor and cherries. In fact this recipe contains four different types of almonds: roasted almonds, almond flour, almond extract, and even some amaretto! It's pretty much an almond party in your mouth. Enjoy with your favorite tea or coffee.
This post is the second of two for the wholegrain brunch challenge! If you didn't see my first post, be sure to check out the recipe for brown butter cardamom crispy rice cereal treats! There are giveaways for both!
These cardamom rice cereal treats are a Persian twist on a classic kid-approved gluten-free snack. The brown butter in this recipe creates a subtle nuttiness that is emphasized by the crunch of toasted almonds. Add in some golden raisins and a good dose of cardamom and these treats might have you hiding away some for yourself.
A few weeks back I was invited to participate in a whole grain brunch challenge using products from Attune Foods and Bob's Red Mill. [Because I can't follow directions ;)] this post is the first of two and celebrates one of my new favorite cereals, Crispy Brown Rice.
Simple to make, these rice paper wraps contain Asian-inspired flavors like a hoisin-lime glazed salmon with a habanero mustard brussels sprouts slaw. And for an extra kick, add some sriracha!
This bundt cake is a sneaker. Topped with a cloud of silky meringue frosting and toasted coconut, this bundt cake might resemble your run-of-the-mill cake. But this cake also has a secret. It's gluten-free and made with azuki beans!
Today we did something new! We made grain-free and gluten-free cupcakes in four different flavors for a wedding cupcake tasting.
Now gluten-free is our bread-and-butter. Quite literally. But grain free? Well we had to do a bit of research to see what qualifies. It turns out that in order to make something completely grain free, you have to exclude the following ingredients:
Souffles have easily become a favorite food group. Well at least a mash-up of food groups. These contain protein (eggs, bacon), dairy (milk, cheese), veggies (onion), and even fruit (apples). Bonus points: it's totally gluten-free!
This past weekend I attended the Nourished Food Blogger Conference followed by the Gluten-free Expo in Chicago.
This month I finally bit the bullet and signed up for a CSA-style organic fruit and veggie delivery. When I shared my excitement on twitter, I received a warning: You will receive leeks. Lots and lots of leeks.
