Gluten-Free Espresso Sea Salt Brownies

Gluten-Free Espresso Sea Salt Brownies
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Gluten-Free Espresso Sea Salt Brownies
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Instructions
  1. Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat. Whisk the chocolate mixture in a bowl with palm sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Add the espresso. Stir in the flour and salt until just combined. Pour into a 9-inch square baking dish that has been sprayed with non-stick spray and bake for 25 minutes. Serve with vanilla ice cream or gelato.
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Gluten-Free Cranberry Chocolate Scone Recipe

Gluten-Free Cranberry Chocolate Scone Recipe
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Gluten-Free Cranberry Chocolate Scone Recipe
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Ingredients
Servings:
Instructions
  1. Combine flour, arrowroot, salt, and baking powder, and set aside. In a small bowl, combine syrup, vanilla, coconut oil, and egg. Whisk until blended. Add wet to dry ingredients and mix until combined. Fold in cranberries, chips, zest and nibs. Form dough into a ball and place on a piece of parchment paper. Slightly flatten and place on baking sheet. Cut into 8 wedges. Bake at 3500 F for 20 minutes.
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Minestrone Soup

Minestrone Soup
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Minestrone Soup
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Ingredients
Servings:
Instructions
  1. Drain and rinse cannellini beans and set aside. Sauté celery, onions, garlic, carrot and zucchini in olive oil for about 10 minutes. Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer partially covered, for 20 minutes. Add beans, pesto, salt and pepper. Simmer for about 5-10 minutes. Ladle soup into bowls and garnish with grated parmesan cheese.
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Gluten-Free Espresso Crunch Cookies

gluten-free cookies mazopiya
Gluten-Free Espresso Crunch Cookies
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gluten-free cookies mazopiya
Gluten-Free Espresso Crunch Cookies
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Ingredients
Dry Ingredients
Melt; Add
Fold In
Servings:
Instructions
  1. Whisk dry ingredients and set aside. Melt chocolate and add espresso and mix well. Add melted butter and vanilla and mix well. Add agave and stir until well-blended. Add egg and mix well. Combine wet with dry ingredients until well-blended. Fold in chips and cacao nibs. Drop by tablespoons on greased cookie sheet and top with smoked sea salt (optional). Bake at 350 degrees for 10 minutes.
Recipe Notes

This gluten-free cookie recipe is courtesy of Carla Cohen (class instructor).

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Shiitake Spring Salad

shiitake salad
Shiitake Spring Salad
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Shiitake mushrooms are known for their immunity boosting benefits as well as their high nutritional value. If spring colds or allergies have you down, shiitake mushrooms are a great addition to your diet.
shiitake salad
Shiitake Spring Salad
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Shiitake mushrooms are known for their immunity boosting benefits as well as their high nutritional value. If spring colds or allergies have you down, shiitake mushrooms are a great addition to your diet.
Instructions
  1. Slice the shiitakes in ¼-inch slices, sprinkle in salt, and toss in the olive oil. Put them in a small pan and bake for 1 hour at 300 degrees. Make sure to flip over every 15 minutes to recoat them in oil (a quick alternative to this step is to sauté them in a pan on medium heat for only 15 minutes). Baking the mushrooms on low turns them into bacon-like morsels. The rest just throws together. Mix the spring mix with the sprouts. Cut about ½ of the package of strawberries into small ½ -inch pieces and add to spring mix. Add the pumpkin seeds and the shitakes after they’ve cooled. Finally, crumble the goat cheese and toss it all together. Add your favorite balsamic vinaigrette dressing and top with cracked pepper before serving.
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Balsamic Asparagus and Mushrooms

asparagus mushroom
Balsamic Asparagus and Mushrooms
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Sautéing is one of the best ways to prepare asparagus, as this method of cooking allows for the most nutrient retention.
asparagus mushroom
Balsamic Asparagus and Mushrooms
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Sautéing is one of the best ways to prepare asparagus, as this method of cooking allows for the most nutrient retention.
Instructions
  1. Wash and dry all vegetables. In a flat-bottomed frying pan combine the onions, garlic, and 1 tablespoon of olive oil. Cook on medium heat for 10 minutes. Add the asparagus, balsamic vinegar, brown sugar, the last tablespoon of olive oil, and the salt and pepper. Mix the ingredients so the liquid is consistent around the pan. Keep on medium heat and cook for 10 minutes, stirring every few minutes to keep the asparagus coated in the liquid. If the liquid starts to reduce too quickly before you have added the mushrooms, add a little water. Lastly, add the mushrooms and cook for 5 more minutes or until the mushrooms have softened and the liquid has reduced down to a sticky coating over all the veggies.
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Spicy Cucumber Salad

cucumber salad
Spicy Cucumber Salad
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This simple salad uses refreshing cucumber and aromatic spices in wonderful combination.
cucumber salad
Spicy Cucumber Salad
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This simple salad uses refreshing cucumber and aromatic spices in wonderful combination.
Ingredients
Servings:
Instructions
  1. Wash and peel the cucumber skins. Slice the cucumbers in half lengthwise and scoop the seeds and pulp out with a spoon. Slice the cucumbers into ¼-inch pieces. Sprinkle the cucumber slices with the salt and toss to coat evenly. Cover and place in refrigerator for an hour. After an hour, squeeze the cucumber slices of as much liquid as possible with your hand. In a medium bowl, combine the cucumbers with the rice vinegar, sesame oil, and sugar. Add a little soy sauce and mix the salad. Taste and add more soy sauce until you reach the desired saltiness. Stir in the chili paste and serve cold.
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Maple Pecan Glazed Root Veggies

maple glazed root vegetables
Maple Pecan Glazed Root Veggies
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Fall in a recipe! It combines earthy flavors of roots and tubers with sage and garlic and sweet Cipollini onions, topped off with pecans and drizzled with pure maple syrup.
maple glazed root vegetables
Maple Pecan Glazed Root Veggies
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Fall in a recipe! It combines earthy flavors of roots and tubers with sage and garlic and sweet Cipollini onions, topped off with pecans and drizzled with pure maple syrup.
Ingredients
Servings:
Instructions
  1. Wash all the veggies thoroughly. Slice all root veggies thinly. Place in sauté pan with 2 tablespoons of melted butter. Add onions and garlic and sauté for 2-3 minutes. Add 2 tablespoons of maple syrup and sauté for 2 more minutes. Melt the remaining butter and add salt, pepper, and sage then toss with the root veggies and onion mixture. Arrange the mixture in a 9-by-13 inch glass baking dish. Preheat oven to 375 degrees and bake, covered, for 25 minutes. Take the pan out and drizzle the rest of the maple syrup over the veggies, sprinkling pecans on top. Put back in the oven and bake, uncovered, for another 25 minutes or until the veggies are tender.
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Cabbage and Apple Salad

cabbage apple salad
Cabbage and Apple Salad
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This colorful salad is packed with health benefits. You’ll receive a boost of antioxidants from the beets, fiber from the cabbage, vitamin C and A from the peppers, and omega-3 fatty acids from the walnuts!
cabbage apple salad
Cabbage and Apple Salad
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This colorful salad is packed with health benefits. You’ll receive a boost of antioxidants from the beets, fiber from the cabbage, vitamin C and A from the peppers, and omega-3 fatty acids from the walnuts!
Instructions
  1. In a large bowl, mix together cabbage, beets, red pepper, and apples until thoroughly combined. In a small bowl whisk together olive oil, lime juice, vinegar, mustard, salt, and pepper. Mix the dressing into the veggies; then sprinkle on some walnuts and cranberries and serve.
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Chicken, Broccoli, and Charred Tomato Salad

chicken broccoli salad
Chicken, Broccoli, and Charred Tomato Salad
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Tender summer broccoli florets and flavorful summer tomatoes combine to create a simple, seasonal salad. This no-fuss dish showcases the taste of local produce at its finest.
chicken broccoli salad
Chicken, Broccoli, and Charred Tomato Salad
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Tender summer broccoli florets and flavorful summer tomatoes combine to create a simple, seasonal salad. This no-fuss dish showcases the taste of local produce at its finest.
Ingredients
Servings:
Instructions
  1. Cook broccoli in boiling water for 3-5 minutes. Drain and rinse with cold water; then set aside. Core tomatoes and cut in half crosswise. Squeeze out seeds. Heat a heavy skillet until very hot. Brush the cut sides of the tomatoes with ½ tablespoon olive oil and place cut side down in the pan. Cook until charred (4-5 minutes). Brush tops of tomatoes with ½ tablespoon olive oil, turn, and cook until charred (1-2 minutes). Transfer tomatoes to a plate to cool. Heat remaining olive oil in skillet; add salt, pepper, and chili powder and cook for 45 seconds. Pour in lemon juice, and then remove from heat. Chop tomatoes and combine with chicken and broccoli. Toss with dressing.
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