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Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Entries in Books (10)

Saturday
Oct092010

Announcing "A Year to Eat Freely: 2011 Allergy-Friendly Recipe Calendar" and a Giveaway!

 A Year to Eat Freely: 2011 Allergy-Friendly Recipe Calendar (front)

It's here! Please give a warm welcome to A Year to Eat Freely: 2011 Allergy-Friendly Recipe Calendar.  It's a 12-month calendar packed with 17 allergy-friendly, gluten-free recipes, and was written, photographed, and designed by yours truly with lots of love.  

Eat freely all year with this allergy-friendly 12-month calendar, featuring 17 nourishing whole foods recipes free of gluten, rice, casein, eggs, soy, corn, tree nuts, peanuts, potato, tomato, citrus, shellfish, and cane sugar.  Sure to please vegans and meat-eaters alike, these recipes are easily adaptable and offer multiple options for seasonings and sweeteners, making it easy to adapt to your tastes and needs.   In addition to great recipes, I've included a tailored ingredients guide to help you navigate the more uncommon ingredients as well as helpful tips and additional recipe suggestions along the way. 

Here's a few glimpses of it...

 Printed on individual cards and packaged in a jewel case, each month features a full-color photo, calendar, and complete recipe.  Jewel case flips open to function as a calendar stand, perfect for desks, kitchen counters, or other workspaces.  After the year is over, close the case and use it to store your recipe cards for years to come! It is the perfect gift suggestion for anyone with Celiac Disease, food allergies or intolerances, on healing diets, or for individuals who simply enjoy wholesome and nourishing real food.  

I'm excited to share these recipes with you and created this calendar with love. I hope that you are able to enjoy these recipe for years to come with friends and family, and that they can inspire you to explore the ways that nourishing food can help you reclaim your health.

Featured recipes:

  • Sweet Potato Falafel with Tahini Sauce
  • Brownie Torte with Berry Coulis
  • Spiced Shepherdess Pie with Lentils
  • Spinach & Celeriac Soup
  • Strawberry Rhubarb Scones
  • Mix-n-Match Raw Kale Salad
  • Very Berry Smoothie
  • Smoky Zucchini Dip with Wholegrain Crackerbread
  • Second Summer Soup with Basil Pistou
  • Shredded Brussels Sprouts with Apples and Seed Brittle
  • No-Bake Sweet Potato Pie
  • Crispy Oatmeal Chocolate Chip Cookies  

To Order:

Price: $12 + shipping/handling.  Purchase immediately through PayPal HERE or head on over to my Etsy shop My Little Ideas.

 

Recipe Calendar Giveaway

{NOTE: On 10/16/10, the giveaway ended!  Congrats to Mallory and JVegeGirl, who each one a copy!}

Now the fun part - I'm giving away two calendars to two lucky readers.  Yippee.

How to Enter {this giveaway is now closed}

  1. Leave a comment on this post and tell me which recipe you'd like to try first!
  2. Follow me on Twitter and leave a comment that you did: @eatingfreely
  3. Tweet this giveaway, include me in the tweet (@eatingfreely) and link back to this post, and leave a comment telling me that you did. Example: I entered @eatingfreely 's recipe calender giveaway, did you? http://tinyurl.com/3xv2hn5
  4. Post about this giveaway on Facebook and link back to this post, and leave a comment telling me that you did.
  5. Become a "fan" on my blog's Facebook page and leave a comment that you did.
  6. Write about this giveaway on your blog and link back to this post, and leave a comment telling me that you did.

Please make sure you leave an e-mail address when leaving your comment so I can contact you if you win!  The more things you do, the more chance you have to win! I will select a winner through a random number generator.

Deadline {this giveaway is now closed}

Contest closes Saturday, October 16 at 9 pm CST.  Winners will be announced Sunday, October 17.  Good luck!

A Year to Eat Freely: 2011 Allergy-Friendly Recipe Calendar - all the pages!

Wednesday
Sep292010

Apple & Avocado Salad with Fresh Herbs (gluten-free, ACD, vegan, raw)

Apple & Avocado Salad with Fresh Herbs

I have a helper in the kitchen. That helper's name is The Flavor Bible, and it is my trusted assistant, mentor, and companion. 

Written by Karen Page and Andrew Dornenberg, The Flavor Bible is the ultimate kitchen resource. The introduction speaks to the basics of creating well-balanced food, and alphabetical index of flavors, ingredients, and cuisines follows for the next 350 pages. You can search complimentary combinations for a particular ingredient, and classic pairings are also listed for each flavor or cuisine (sardines and olive oil, squash and nutmeg, etc). Scattered throughout the book are short essays from various chefs that inspire and inform, and add depth to the subject at hand.  Despite the fact that there are no photos, no actual recipes, and the layout is remarkably simple, this book is really fun to read, even if you're just sitting on the couch and not cooking anything at all.  Every time I pick it up, I feel like I learn something new and get inspired to create new dishes. The thing I like about it is that it feels approachable and accessible - this is not a book that is reserved only for the most elite chef. I think it is a great way to learn about "what goes with what" and feel confident in creating recipes and seasoning your food. I'm absolutely addicted to this book. 

Click to read more ...

Saturday
Jun122010

Book Review // Healing Lyme Disease Naturally: History, Analysis, and Treatments, by Wolf D. Storl

Every well-stocked purse should have a BPA-free water bottle and a book.

I just finished reading Healing Lyme Disease Naturally: History, Analysis, and Treatments, a new book by anthropologist Wolf D. Storl.  I was totally obsessed with this book and couldn't put it down. It contains so much information about the history of Lyme, various theories on the disease, as well as treatment methods. Storl's experience as a well-seasoned anthropologist is evident in his exploration of the relationship between medicine, culture, and politics.  He is fairly radical in his assessment of the way that Lyme Disease and ticks are portrayed and the way that the relationship of epidemic disease, advances in medicine and technology, and general cultural trends have effected our relationship to nature.  At times, he is quite esoteric, discussing the possibility that ticks are really messengers from the Earth, encouraging us to listen more closely to nature and return to the wisdom of the ancients.  He even dives headlong into a discussion of shamanistic tradition, mythology, and the planetary bodies.  This book is all over the place - and yet, I think it is totally approachable.

Storl is no stranger to Lyme Disease. He contracted it and suffered all the classic symptoms.  As someone intolerant to antibiotics, he sought out care using herbs. Eventually, he found his way to teasel root, and found it to be a vital part to his recovery.

Click to read more ...

Monday
Oct132008

New favorite cookbook: The Natural Gourmet

I would highly recommend "The Natural Gourmet" by AnneMarie Colbin. I am borrowing this book from a dear friend of my mom's, who lent me a number of cookbooks. This cookbook is my favorite from the stack - is a goldmine of incredible recipes that are easy, nutritious, delicious, and based on vegetables, legumes, and grains. I don't have to substitute a darn thing in half the recipes, which given my current dietary restrictions, is incredible. Pulling from various food traditions, she provides a lot of useful information about food combining, flavors, and the five elements theories, discusses different ingredients, and gives suggestions on kitchen tools and equipment. Most of all, I love her soup recipes - I am a soup person, I could (and, basically, do) live on soup. This weekend I made three batches of soup from her book with my purchases from the farmer's market: carrots, turnips, onions, squash, parsnips, to name a few. All three were delicious: Hungarian Asparagus Soup, Squash-Carrot-Parsnip Soup, and Japanese Red Bean Soup. My freezer is bursting and ready for winter.

Check it out on Amazon: CLICK HERE

Her recipes do use some gluten containing grains (wheat, barley), and she does use butter, natural sweeteners, and other items that are on my no-no list. But, some of those can be substituted. And besides, no cookbook will ever match your needs 100% on every recipe. Overall, this cookbook is a winner, I need to get my own copy! She also has written other cookbooks that sound just as enticing.

Sunday
Jun152008

Gypsy Soup, a variation (gluten free)

I love Mollie Katzen's Moosewood Cookbook. My copy is dogeared and stained, its wellworn pages stuffed with torn out recipes from other magazines and scribbled recipes on napkins and receipts. This cookbook is a classic, every kitchen needs it. One of my favorite recipes is Gypsy Soup, a savory, paprika soaked mix of green and orange. I'm a sucker for soup, I could eat it everyday. I like this one because it is flexible, you can substitute and replace ingredients easily (anything green with anything orange), and it is a sure win no matter what the mix. Here's the original if you're interested, but seriously, just go buy a copy of that book. 

Yesterday I created this version of the Moosewood favorite, without tomato and with the addition of chicken for some extra protein.

Mollie Katzen's Gypsy Soup, A Variation

2 onions, chopped
3 cloves garlic, crushed and minced
4 stalks celery, finely diced
2-3 medium turnips, peeled and chopped
1 roasted red pepper, peeled and chopped (see instructions below)
1 c black eyed peas, cooked
2 c green beans, chopped
2 boneless, skinless chicken breasts or thighs, trimmed and diced
2 tsp paprika
1 tsp turmeric
1 tsp basil + fresh
dash of cinnamon
dash of cayenne
1 bay leaf
1/2 tsp Vogel's Herbamare
salt
pepper
3 c water (substitute part with chicken broth if desired)
grapeseed oil or ghee

Heat oil or ghee in large heavy pot, saute onions, garlic, celery and turnip until softened. Add salt, saute 5 more minutes. Add spice mix, water/broth, and chicken pieces, and simmer for about 15 minutes.

Add green beans, roasted red pepper, and black eyed peas. Simmer until chicken is fully cooked and vegetables are the way you like them! Adjust seasonings as necessary. If adding fresh basil, add just before serving or use as garnish.

ROASTED RED PEPPERS
Gas range version:
Hold the whole pepper, or slices if you prefer, over the gas burner until skin is blackened. Throw in a paper or plastic bag, put it under a bowl, and let sit for 15 minutes. Remove skins, and voila!

Broiler version:
I like to do this in the toaster oven on the 'broil' setting. Slice pepper into quarters, remove seeds. Put in broiler, peel side up, until blackened. Follow bag/bowl instructions above.

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