Gluten Free
Buckwheat with Sunflower Seeds
This recipe is simple and nutritious! It is sugar free, vegan, and dairy free.
Buckwheat is not a grain and has no gluten.
Ingredients:
1/2 cup sunflower seeds
1 cup buckwheat
1/2 tsp. sea salt
1 1/2 cups water
Directions:
- Dry sauté sunflowers seeds in sauce pan.
- Add buckwheat after a few minutes.
- Sauté until golden brown.
- Add sea salt and water.
- Bring to a boil and cover with a tight lid.
- Simmer until all the water is absorbed – approximately 40 minutes.
Copyright © Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to the post.
Quick Quinoa Porridge
This is a gluten free grain that is also grain free.
Ingredients:
1/3 cup Quinoa flakes
1 cup water
1 – 2 Tbsp sultanas or raisins
Pinch of Himalayan or sea salt
1 Tbsp virgin coconut oil
1/4 -1/2 tsp Cinnamon
Directions:
- Put quinoa, water, salt and raisins into a small cooking pot with a lid.
- Bring to a boil.
- Then turn down to low and cook for 5 – 7 minutes.
- Make sure it is porridge like.
- Serve in bowl with either Tahini Cream Sauce or coconut oil and cinnamon.
Copyright © Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to the post.
Lentil Stew
Lentil soup has all the benefits of the mighty powerfood lentils
![Lentil Soup dreamstime_9626661[1]](http://realfoodforlife.com/wp-content/uploads/2010/04/Lentil-Soup-dreamstime_96266611.jpg "Lentil Soup dreamstime_9626661[1]")
plus much more. And it tastes great.
Ingredients:
1 large onion, chopped
3-6 garlic cloves, chopped
2 pieces celery, chopped
2 tsp vegetable oil
1 cup green whole lentils: soak over night and cook according to directions here: Cooking Beans & Lentils
1 piece Kombu*
2 carrots, diced
3-5 tsp salt
1 tsp each of thyme and basil
3 tsp marjoram
Fresh parsley
Directions:
- Soak lentils overnight and follow instructions: Cooking Beans & Lentils (if you would like to have gas free lentils)
- Sauté onion, garlic and celery in oil.
- Add remaining ingredients.
- Simmer for 45 minutes, adding more water if necessary.
- Remove Kombu and chop; return to soup.
- Serve in bowls garnished sprigs of fresh parsley.
* Kombu is seaweed makes beans more digestible but you could easily leave it out.
Copyright © Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to this post.
Sprout Salad with Tofu
Ingredients:
1 cup sprouts (alfalfa, lentil, broccoli or fenugreek).
1 cucumber
Sugar snap peas
2 pieces celery, chopped
1 carrot, grated
Crispy Tasty Tofu or Marinated Tofu
Directions:
- Mix all vegetable ingredients.
- Toss with Tahini dressing.
- Add on top either Crispy Tasty Tofu or Marinated Tofu.
- Eat and enjoy.
Copyright © Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to the post.
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