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Spicy Herb Roasted Nuts
Yields: 6 cups
Preheat oven to 300 degrees
1 ½ cups almonds, raw
1 ½ cups walnut halves, raw
1 cup pecan halves
1-cup cashews, raw
½ cup real maple syrup
¼ teaspoon cayenne
1-½ teaspoons chopped fresh oregano leaves
1-½ teaspoons chopped fresh sage leaves
1-½ teaspoons chopped fresh thyme leaves
1-½ teaspoons chopped fresh rosemary leaves
1-½ teaspoons chopped fresh savory leaves
1-½ teaspoons chopped fresh marjoram leaves
3 tablespoons extra virgin olive oil
1 teaspoon kosher or sea salt
Note: use the nuts & herbs you like, and omit the rest!
Mix all ingredients and sprinkle them with salt. Oil a baking sheet and put nuts in a single layer. Bake approximately 45 minutes, until golden brown under the skin. Stir occasionally while baking until all liquid evaporates. Let cool. Taste and add more salt if needed.
These make a great snack without filling up. Put them into a clear cellophane bag and tie with a pretty ribbon for a lovely gift. They’re also very good over salad. Enjoy!!!
Lentil and Nut Loaf
So moist and flavorful, that the non-turkey eaters and Vegans will love this instead of Turkey!
Yields: 1 (9×5) loaf
8 oz. dried lentils (brown or green) or 1 box cooked lentils(Trader Joes)
1 lg. yellow or sweet onion, diced
4 cloves garlic, pressed
1 TBSP. extra virgin olive oil
2 cups raw organic walnuts or pecans, ground
2 cups cooked organic brown rice(can substitute quinoa or millet or black rice or red rice)
2 TBSP. gluten-free teriyaki sauce or 2 tsp. Worcestershire sauce
1/4 cup chopped Italian flat parsley and or cilantro
1 tsp. organic dried thyme
2 organic cage-free eggs or 2 TBSP. chia seeds or flax seeds, ground+6TBSP. filtered water
1/2 organic ripe banana, mashed or 1/4 cup sautéed mushrooms, pureed*
Himalayan salt and pepper to taste
1/4 tsp. allspice, ground
spicy: add 1/4 tsp. Jamaican Jerk
Look though lentils and remove any small stones and rinse lentils. Put lentils in a glass bowl and, fill cover with filtered water 2 inches above lentils; stir, cover and refrigerate for 3 hours.
Drain Lentils, cover with cold water. Bring Lentils to boil, and simmer over low heat about 20 minutes or until soft
Cook Quinoa or rice or whatever starch you choose according to package directions.
3. Preheat oven to 350 degrees.
Measure out and chop all ingredients and set aside.
Sauté onions in extra virgin olive oil until translucent, add garlic sauté until golden brown, and put into a large mixing bowl, set aside to cool.
In a food processor, puree all ingredients except rice and lentils.
Drain lentils, mix in with the rest of the ingredients in a large bowl.
Press lentil mixture into a greased 9×5 loaf pan, and put on a cookie sheet or in muffin tins for individual servings especially great for kids, just reduce cooking time to 40 minutes.
Bake on the middle shelf of the oven for 1 hour.
Serve and enjoy.
Fig Balsamic Salad
(You can adjust amount of servings)
Vinaigrette – yields 1 ½ cups
½ cup lulu fig balsamic vinegar
1 cup mild extra virgin olive oil* or grape seed, or avocado oil or walnut oil
Salt and pepper to taste
Optional: fresh chopped basil, parsley
Washed, dried greens of your choice
Firm fuyu persimmons, sliced
Toasted walnuts or pecans*
Optional: crumbled cashew or almond cheese, I love Miyoko’s and Kite Hill. If you do choose dairy, then I highly recommend a raw grass-fed aged cheese for the easiest digestibility.
Put all ingredients for vinaigrette into a clean jar and shake or put all ingredients except oil into a food processor, and mix.
While processor is running, slowly pour oil in, and mix until it is emulsified.
Taste, season with salt and pepper and herbs if you like.
Pour a small amount of dressing into a large salad bowl. Add greens and toss. Place greens onto individual plates, or onto a serving platter. Top with slices of persimmon, toasted nuts, and cheese. Finish with fresh ground pepper. Serve immediately
No Oats Porridge
This is packed with protein and nutrition without any grains!
1 large green organic apple
1/2 cup organic berries
2 cups organic coconut milk(no gums, preservatives) or nut cream or seed cream 1/2 cup raw pecans or walnuts or seeds(pumpkin or sunflower)
1/2 tsp. gluten-free vanilla extract or almond extract
1/16 Himalayan salt or sea salt or Real salt
1/4 tsp. ground organic cinnamon or cardamom
1.Soak nuts 2 hours, drain, rinse well and drain.
2.Wash all fruit.
3.Put everything into a blender and blend on high until it is the consistency you desire. I like it a little bit chunky
4.Taste and adjust thickness and flavor to your liking.
This delicate, flakey pie crust can be made by hand, or in a food processor which is much faster. I learned how to make this from my Aunt. Her desserts are perfection and the whole family always looks forward to enjoying them at gatherings and holidays!
Yields: 2 single crusts
4 1/2 cups Bob’s Red Mill gluten-free oat flour*(my favorite) or alternative flour of choice(sorghum, amaranth, millet or combination of the 3 or 4)*
½ teaspoon Himalayan or sea salt, fine
1TBSP coconut palm sugar, optional
1 tsp. ground cinnamon, optional
6 oz. vegan butter, frozen or cold and diced
3/4 cup. refined coconut oil
1 TBSP-½ cup iced water (bottled or filtered), depending on humidity
Put bowl and pastry cutter into the freezer while measuring out ingredients.
You want to keep the pieces of vegan butter cold, which will make the crust flakey rather than tough.
Sift flour and salt into a large mixing bowl or mix in food processor.
Add vegan butter and cut into the flour with a pastry cutter, or pulse with food processor, until it is the size and texture of cornmeal.
Add coconut oil and cut into the flour with cutter, or pulse with food processor, until it is the size of small green peas.
Slowly drizzle 1 Tablespoon of iced water at a time and blend just until dough forms a ball or comes together so it doesn’t break apart.
Take a tablespoon of dough, roll it out and if it cracks or falls apart, you need more water. If the dough is sticky, you added too much water-add 1-2 Tablespoons of flour if it is too sticky. The humidity in the air will determine how much water you will need.
Cut dough in half and put into a freezer zip bag and freeze until ready to use. Thaw in refrigerator for 8 hours.
Rolling out dough:
Cut the edges of the plastic bag open, with dough in it, so you have two pieces of plastic.
Roll dough once with even pressure and turn a quarter turn and continue rolling and turning until it is ¼ inch thick.
If using plastic remove the top piece of plastic bag and lift up the bottom piece of plastic holding the dough and flip it over into a pie pan and peel off the plastic.
Roll out remaining half of dough after you have filled the pie and are ready to bake it.
Be sure to put a vent hole or slice 3 slits in top of pie crust for the steam to release while baking.
*Dough can be frozen up to 6 months if double wrapped in plastic and then put into a zip freezer bag. It will keep in the refrigerator for a few days. You can combine various flour.
Nut or Seed Milk(USE FOR PUMPKIN AND SWEET POTATO PIES)
A healthy dairy-free alternative to milk. Substitute equal parts of nut or seed milk in all your recipes that call for milk.
1 cup raw organic nuts (cashew, almonds or pecans or sunflower seeds, tiger nuts), soaked or brazil, macadamia or hazelnuts(no soaking needed) 3-4 cups filtered water, ice cold or refrigerated
1 vanilla bean(seeds only), scraped, optional
liquid stevia to taste, optional, 4 drops to 6 drops
1 TBSP. Coconut oil or coconut butter, refined for no coconut flavor or virgin w/coconut flavor
1 tsp. Non-GMO lecithin(sunflower or soy), powdered or granules, optional but is an emulsifier
1. Soak nuts according to chart below. Place nuts in a glass jar and cover
with filtered water and refrigerate to make them more digestible. Hazelnuts, Brazil nuts and Macadamia nuts do not need to be soaked because they do not have an enzyme inhibitor.
2. Drain and rinse nuts.
3. Place nuts and filtered ice water in blender. Pulse on low until the water
turns white, and nuts are small chunks. If you over mix the nuts and they are too fine, the milk will not be smooth.
If you are making Hazelnuts, Brazil or Macadamia nut milk, blend on high for 1-2 minutes until really smooth and creamy.
4. Drain through fine strainer(nut milk bag) or cheesecloth and squeeze
out extra liquid. Save nuts for hummus or sprinkle on cereal or salad. Freeze in a freezer bag and save up nuts to make a raw cake. Cashew and Macadamia and hemp do not need straining.
5.Add vanilla bean seeds and sweetener to taste if desired, and blend. 6. The milk will keep in a refrigerator at 38 degrees for 5-7 days. Place a
sticker with a best before date on the container. I like to keep it in a glass pitcher or glass mason jar. Use in place of milk in any recipe, eat with cereal or make a smoothie by adding fresh or frozen organic fruit!
*Soaking Times: Nuts contain an enzyme inhibitor, and with soaking they become more digestible.
Tiger Nuts(tuber not a nut!) 48 hours in refrigerator
Almonds 12 hours-24 hours
Pumpkin seeds 4 hours
2 hours: Cashews Walnuts and Pecans
Hazelnuts, Brazil, Macadamia
Hemp-no soaking required Sunflower seeds
This pie is light and silky with all the holiday spices and flavor on a flaky crust!
Yields: 1 Pie
1 15oz can organic pumpkin*
2 Lg. organic eggs, beaten, optional, omit for egg-free
1 cup alternative nut or seed milk
½ cup real maple syrup or 1/3 cup coconut palm nectar**
1 teaspoon ground cinnamon
½ teaspoon grated whole nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon sea salt, fine
1 single pie crust
In an electric mixer, fitted with the paddle attachment, blend all ingredients except pie crust together on low speed, mixing well.
You can do this by hand with a whisk or hand held mixer on low.
Do not over beat. Pour into pie shell.
Bake on second from bottom shelf at 425 degrees for 15 minutes, and then reduce temperature to 350 degrees and bake for an additional 45 minutes.
Cool on a wire rack. Cover and refrigerate.
A holiday favorite! Fabulous a la mode with vanilla ice cream! Also delicious for breakfast with a cup of hot tea or coffee-hey, it’s a vegetable!
*Do not use Pumpkin Pie Filling
**Maple syrup has the most flavor, but coconut palm nectar has a lower glycemic index.
Sweet Potato Pecan Pie
A true southern dessert to die for-wait until you’ve eaten a piece! This was inspired by one of my favorite chefs, Paul Prudhomme, who is one of the kindest souls I’ve ever met. When you cannot decide between pumpkin or sweet potato or pecan pie, this is your answer-dilemma solved!
Yields: 1 pie
½ recipe pie crust (see index)
Sweet Potato Filling:
1 cup canned organic sweet potato
¼ cup coconut nectar or real maple syrup
1 lg. organic egg, beaten, optional you can omit it if someone is sensitive/allergic to eggs
1 Tablespoon grapeseed or avocado oil or orange olive oil
1 teaspoon organic orange zest, freshly zested
1 Tablespoon gluten-free vanilla extract
¼ teaspoon sea salt, fine
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated whole nutmeg
½ cup coconut sugar or real maple syrup
¾ cup real maple syrup, dark grade B
2 lg. organic eggs, beaten
1 Tablespoon vegan butter, melted and cooled
2 teaspoons gluten-free vanilla extract
1/16 teaspoon Himalayan or sea salt, fine
1/16 teaspoon ground Ceylon or Vietnamese cinnamon
¾ cup raw pecan halves
Preheat oven to 325 degrees. Roll out ½ recipe of pie crust and press into an 8 inch glass pie pan crimping the edges with fingers or a fork and refrigerate. In an electric stand mixer, fitted with the paddle attachment, mix all ingredients for sweet potato filling until well combined, about 2 minutes. Set aside. In a separate bowl, combine all pecan pie filling ingredients except pecans. In an electric mixer with the whisk, mix until well combined and opaque approximately 1 minute. Gently stir in pecans by hand. Remove pie crust from refrigerator. Pour sweet potato filling into dough lined pie pan and smooth out evenly with a spoon or offset spatula. Gently pour the pecan filling over the sweet potato filling. Bake pie at 325 for 1 ¾ hours or until a knife inserted in the middle of the pie comes out clean. Pecans will rise to the top when baking, but will settle when cooled. Cool at room temperature for 2 hours and then refrigerate until set, 4-8 more hours. This is best made one day ahead of when you want to serve it. I make this for Thanksgiving every year-even if it is only a few people. Serve a la mode with vanilla ice “cream” (see index). Shh, if there are any leftovers, it’s great for breakfast!
Stuff a Turkey, Chicken, Cornish Game Hens or Goose with this moist and flavorful stuffing.
Yields: enough stuffing for a large Turkey
1 loaf gluten-free bread, cubed-I love Gluten-free Bread SRSLY SF Sourdough or Happy Campers Gluten-free/Vegan
1 medium sweet, yellow or white onion, diced
1 cup diced organic celery
1 cup diced apples Fuji, Granny Smith or any crunchy variety, cored, optional
½ cup dried fruit (raisins, cherries, cranberries, apricots, prunes), optional-I like dried cranberries or cherries best
½ cup chopped pecans, optional
1 bunch flat leaf parsley, chopped finely
1 Tablespoon poultry seasoning or 2 Tablespoons fresh sage, chopped finely
¼ cup chicken or turkey broth if stuffing a bird/ ½ cup chicken or turkey or vegetable stock if baking in a dish
For a Tex-Mex stuffing, omit fruit and add ½ cup diced bell pepper, and chopped cilantro instead of parsley and 1 minced jalapeño (seeded)
Cut bread into 1 inch cubes and put into a large bowl. In a large skillet, sauté onion and celery until transparent; set aside and cool. Add ingredients with bread and gently mix until combined. Do not put inside the cavity until just before baking since bacteria grows rapidly. Gently put stuffing into cavity, and do not pack it tightly or it will be too dense. Place all the remaining stuffing in an oiled baking dish and bake until hot, approximately 30 minutes. Be sure to remove the stuffing from the cavity after removing it from the oven and keep in a baking dish in the oven on warm. Refrigerate any unused portions as soon as possible. Reheat in the microwave or covered in the oven. If it is dry you can add a little chicken stock. Eat your stuffing and enjoy! You can be creative and add anything you like to this stuffing-mushrooms, oysters etc…
This is very similar to light and fluffy mashed potatoes! It is a low glycemic substitute, and great for those that are sensitive to night shades, usually people with arthritis. Enjoy as is or use in place of mashed potatoes. It is a much better food combination than meat and potatoes because you will digest it easier.
Yields: 4 small servings depending on the size of the cauliflower
1 head organic cauliflower or celeriac or both or Parsnips
1 tsp. finely ground Himalayan salt
black pepper to taste
2 TBSP. vegan butter or Avocado or Grapeseed oil
Put the Cauliflower into a pot with a steamer insert.
Fill the pot with cold water just until the water starts to come through the bottom of the steamer.
Cover the pot, turn on high and bring to a boil.
Boil covered about 10 minutes or until fork tender all the way through.
Put Cauliflower and all the rest of the ingredients into the food processor.
Process with the s blade until the mixture is completely smooth.
Taste and adjust seasoning to your liking.
Best served hot. Will keep in the refrigerator for a few days.
This sauce is so quick and easy to make and much better than the stuff in the can!
Yields: approximately 2 cups
1 bag whole fresh organic cranberries*
1 cup fresh squeezed organic orange juice or water (2-3 Navel Oranges)
zest of 1 washed organic orange
1/3 cup raw local honey
1 Tablespoon orange marmalade, optional
1 teaspoon gluten-free vanilla extract
Wash cranberries in a colander and pick out any bruised or soft ones and discard. Put all of the ingredients into a 2 quart saucepot and bring to a boil, stir. When most of the cranberries have popped, it is done. I like a chunky sauce so I do not let them all burst. This will take about 10 minutes. Cool to room temperature and pour into glass jars. Refrigerate. Serve cold or warm. It is not only for Thanksgiving, but great on chicken all year round.
*purchase an extra bag and freeze for later in the year when they are out of season
Sautéed Swiss Chard
Did you know that Chard is packed with vitamins and calcium? I converted all my college friends to eat more greens with this recipe. It is inspired by the Italians who cook it this way.
Yields: 4 servings
1 bunch Swiss chard, rainbow or any color 2 Tablespoons extra virgin olive oil
1 clove fresh garlic or shallots, sliced thinly and/or 2 TBSP. dried cranberries or barberries and 2 TBSP. pine nuts, optional
Cut the chard leaves in 1 inch horizontal strips, discard tough stems. Wash well in cold water and spin in a salad spinner. Heat the oil over medium heat in large sauté pan. Add garlic, pine nuts and cook over medium heat for 1 minute. Add chard , cranberries or barberries and sea salt. Sauté 1 minute then stir and turn over. Be careful the pine nuts burn quickly. When all chard is wilted and soft it is cooked. Serve immediately.
Kale is a wonderful vegetable that is packed with vitamins and calcium. Yields: 2-4 servings
1 bunch kale (any variety) dino is my favorite
2 Tablespoons extra virgin olive oil
1 clove fresh garlic or shallots, sliced thinly
Cut the kale leaves in 1 inch horizontal strips, discard tough stems. Wash well in cold water and spin in a salad spinner. Heat the oil over medium heat in large sauté pan. Add garlic and cook over medium heat for 1 minute. Add kale, sea salt. Sauté 1 minute then stir and turn over. When all kale is wilted and soft it is cooked. Serve immediately.
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