Warm Up

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As I type this, I am sitting under a giant duvet, in my winter jacket, shivering. On paper, spring has arrived… nature hasn’t been informed yet. In light of this awkward in-between-seasons season, I am posting recipes that warm you up but don’t make you think of winter. The Curried Butternut Squash Soup is excellent and very easy to make. The Carrot Muffins actually taste like real carrot muffins. You won’t notice that they are gluten, dairy, and egg free. It has been a good week of kitchen experiments, so I will post more recipes soon.


RECIPE: Curried Butternut Coconut Soup

1 tablespoon grapeseed oil

1 medium onion

2 stalks celery

3 teaspoons curry paste (I use Binyani)

1 medium butternut squash diced

5-6 cups chicken/turkey/vegetable broth

2 tsp. sea salt

2 tsp. fresh ground pepper

1-2 tablespoons pure maple syrup

3/4 cup coconut milk

Saute onion, celery, and curry paste in the grapeseed oil until onion is soft. Add squash and broth. Bring to a simmer and cover for about 30 minutes. Stir in maple syrup, coconut milk, salt and pepper. With a hand blender, blend until smooth (1-2 minutes).


RECIPE: Carrot Muffins

Whisk together:

1.5 c. g-free flour *

1.5 c. spelt flour

2 tsp. baking soda

1.5 tsp. cinnamon

1 tsp. ginger

1/2 nutmeg

1/2 salt

Cream together:

1 c. brown sugar

1/4 c. oil

2 egg replacers

1 mashed banana

1/2 c. apple sauce (optional)
1- 2 c. grated carrots

1/2 golden raisins
Add the dry ingredients to the wet, mix well. Add the carrots and raisins and stir well.
Bake at 350 for 20 minutes.


*RECIPE: Gluten-Free Flour Mix

1 part buckwheat flour

1 part millet flour

1 part brown rice flour

1 part sorghum flour

1 part arrowroot or tapioca starch

1 part oat flour

1 part amaranth

I’ve made my own mix of gluten free flour. It seems to work very well in any recipe that calls for flour. Make a batch and store it in a air-tight container, so that you always have some on hand.

If you don’t have any of these flours, you can buy them at bulk or health food stores. I recommend checking out the bulk stores first, as you can often find them for much cheaper. Feel free to change the flours and quantities. I often invent new blends and they usually turn out very well. A good rule of thumb is to have equal parts fine flour (white and brown rice, quinoa), thick flour (oat, millet, sorghum buckwheat), and starch (tapioca, arrowroot, potato).

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