Kitchen Flavor Fiesta

Recipes

Recipes
  • Cucumber salad
    • 6 Persian Cucumbers sliced into coins
    • 1 Cup Radicchio chopped
    • 1/2 small red Onion finely sliced
    • 1/2 Sup Parsley finely chopped
    • 1 Cup Cherry Tomatoes halved
    • 1-2 Avocados chopped
    Dressing:
    • 1/3 Cup Extra Virgin Olive Oil
    • 1 Lemon juiced; you can use 2 lemons if you like your dressing extra tangy like I do
    • 1 Tablespoon Sumac
    • salt & pepper to taste
  • Kale Salad
    • 1 Bunch Curly Kale
    • 1 Avocado
    • (optional) White Beans drained and rinsed
    • 1/3 Cup Hemp Hearts, sunflower seeds, pumpkin seeds
    Dressing:
    • 1/4 Cup Olive Oil
    • 1/4 Cup Lemon Juice
    • 1-2 Tablespoons Maple Syrup
    • 2 Teaspoons Dijon Mustard
    • (optional) garlic powder to taste
    • Salt & Black Pepper to taste
  • Mac & cheese
    • Gluten free Mac noodles & breadcrumbs
    • 1.5 Tbsp coconut oil or vegan butter
    • 3 Tbsps brown rice flour or gluten free flour of your choice
    • Juice of one lemon
    • 2-2 1/2 Cups unsweetened almond milk (or any you prefer)
    • 1/3 Cup nutritional yeast
    • Salt and pepper to taste
    • Herbs of your choice!
  • Kabocha Soup
    • 1 Kabocha squash
    • 2.5 Cups low FODMAP vegetable broth
    • 1 Carrot
    • 1/2 Can of beans or tofu
    • A Handful of leafy greens
    • 1/2 Cup canned coconut milk (optional)
    Season with:
    • 2 Teaspoons freshly grated ginger root
    • 1 teaspoon turmeric (optional)
    • cinnamon, curry spice mix, salt & pepper to taste
    • 1 tablespoon white miso, use gluten free if following a GF diet (optional)
    Garnish with lemon, pumpkin seeds and cilantro
  • Sweet potato pancakes
    • 2 Cups gluten-free flour
    • 2 Tsp baking powder
    • A pinch of salt
    • 1 Cup sweet potato
    • 1 1/4 cup Unsweetened almond milk
    • 2 Tsp flaxseed
    • 2 Tbsp maple syrup
    • A handful of berries
  • Berry Cobbler
    This has absolutely No measurements because I forgot to measure while cooking. But the ingredients are a blend of whatever gluten free flours you have on hand or to use solely oats as the topping, mixed with a little bit of maple syrup, cinnamon, 1.5 teaspoons of baking powder, a pinch of salt mixed with unsweetened almond flour until a crumbly dough forms. And for the filling I used whatever berries I had mixed with a squeeze of lemon, a dusting of tapioca flour to make it more binded, and a light drizzle of maple syrup is optional. Lay the flour mixture on top of the berries and sprinkle with oats. As long as you get a dough like texture on top, then baking at 375 until golden brown will leave you with a perfect cobbler. I topped with Cocojune turmeric vanilla yogurt!