Gluten-Free Cranberry Chocolate Scones

Gluten-Free Cranberry Chocolate Scones
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Gluten-Free Cranberry Chocolate Scones
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Ingredients
Servings:
Instructions
  1. Combine flour, arrowroot, salt, and baking powder, and set aside. In a small bowl, combine maple syrup, vanilla, coconut oil, and egg and whisk until blended. Add wet to dry ingredients, and mix until combined. Fold in cranberries, chocolate chips, zest, cacao nibs, and pecans. Form dough into a ball, and place on a piece of parchment paper. Slightly flatten and place on a baking sheet. Cut into 8 wedges. Bake at 350 degrees for 20 minutes.
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Chive Parsley Pesto

Chive Parsley Pesto
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Chive Parsley Pesto
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Ingredients
Servings:
Instructions
  1. Place all ingredients in high-speed blender or food processer and blend until well combined.
  2. This pesto is very versatile and can be tossed in pasta or mixed with sour cream and topped on a potato.
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Carla’s Meatballs

Carla's Meatballs
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Carla's Meatballs
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Ingredients
Servings:
Instructions
  1. Preheat oven to 450 degrees. Blend all ingredients together in a large bowl. Roll into 1 ½" balls. Bake on a baking sheet for 15-20 minutes or until firm and cooked through. Remove and add to a slow cooker with your favorite BBQ sauce or serve with a red sauce over pasta. ENJOY!
Recipe Notes

Recipe Courtesy of Carla Cohen

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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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