allergen-free family cooking KIWI-COCONUT SMOOTHIE
Serves 1 | Vegan, Quick gf df nf ef sf An allergen-free treat for mornings or after school. Electrolyte-rich coconut water adds a light, healthy taste; for more richness, use well-stirred coconut
milk. In a blender, combine 1 cup coconut water or coconut milk, 3 large ice cubes, 1 large ripe banana, and 1-2 peeled and sliced kiwifruit (reserve one slice to garnish the glass). Blend on high for 1–2 minutes. Add honey to taste, if desired.
–Elisa Bosley PER SERVING: 275 cal, 2g fat (0g mono, 1g poly, 1g sat), 0mg chol, 5g protein, 66g carb, 12g fi ber, 244mg sodium
Cornmeal Biscuits Makes 9 | Vegan gf df nf ef sf
These tender biscuits are easy to make, and they taste wonderful alongside a bowl of soup or by themselves with a spot of jam. We recommend King Arthur Flour’s nut-free GF blend, but you can substitute your own mix or favorite brand. Some GF fl our blends do not include xanthan gum, but if yours does, omit from the ingredients below.
¾ cup rice or oat milk 1 tablespoon fresh lemon juice
1½ cups whole-grain, gluten-free, multipurpose fl our blend ½ cup organic corn fl our (fi nely ground cornmeal) ¼ teaspoon xanthan gum (see note above) 1 tablespoon gluten-free baking powder 1 teaspoon baking soda
6 tablespoons soy-free, vegan butter spread (such as Earth Balance Soy Free)
1. Preheat oven to 425º. Pour milk into a small glass; stir in lemon juice. Let sit at room temperature for 10 minutes. 2. In a medium bowl, combine fl our, corn fl our, xanthan
gum (if using), baking powder, and baking soda. Cut vegan butter spread into fl our mixture
until mixture resembles fi ne crumbs. 3. Using a fork, stir in enough reserved soured milk so the dough leaves the sides of the bowl and rounds up into a ball. (Too much milk makes the dough sticky; not enough makes it dry. You may have some left over.) Turn dough onto a lightly fl oured surface and push together. Roll or pat dough into a ¾-inch-thick circle and cut with a fl oured 2½-inch biscuit cutter. Place biscuits on a dry baking sheet, 1 inch apart
for crusty sides or touching for softer sides. 4. Bake on center rack for 10–12 minutes, or until golden brown. Transfer to cooling rack. Serve warm.
PER SERVING: 191 cal, 8g fat (4g mono, 2g poly, 2g sat), 0mg chol, 2g protein, 24g carb, 1g fi ber, 416mg sodium
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deliciousliving.com | may 2013
–Adrienne Lee
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