Monday, June 15, 2009

Mondays in the Kitchen...

I have decided to stop posting my gluten free meal plannings (at least for now).
I'll still plan ahead because I noticed that it makes my life easier (except last week, I had to make quite a few changes) and my grocery expenses are now lower than my food budget.
I will still post recipes, links and cookbook references (I plan to write a post just about my favorite healing cookbooks...There are some unknown or lesser known gems out there).

This week, I'd like to:
-Make some carrot butter/spread (recipe from "The Self-Healing Cookbook" by Kristina Turner)
-Bake a grain-free & nut free butternut squash kugel (recipe from "Pesach-Anything's Possible!" by Tamar Ansh)...I never baked a kugel before so I'm looking forward to trying this recipe.
-Experiment with a grain-free white bean bread (I'm not big on beans since they are hard to digest, but I like the taste & texture of cannellini beans)
-Find the time to prepare some broth at last!
-Prepare some homemade sauerkraut with the raw milk whey I have left in the fridge.

Here's a simple dessert recipe that I like that requires few ingredients and little time:

Nut/Seed Milk Crème
(2 to 4 servings)

1 cup homemade unsweetened nut/seed milk
3 tbsp sweet potato flour
1 tbsp nut/seed butter
1 tbsp maple syrup

Pour milk in a saucepan and heat on medium heat.
Whisk in the sweet potato flour until lump free.
Let the milk thicken, then add the nut/seed butter and maple syrup.
Stir until homogeneous.
Pour the creme into ramekins. Enjoy warm or cold (refrigerate).
Feel free to customize this recipe with your own ingredients.


comfrey cottages said...

what a nice recipe! thanks for sharing! big hugs:) and congrats on you grocery bill success! good job! hugs :)

Alchemille said...

Thank you for your kind words.
I hope you'll enjoy the recipe ;).



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