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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 Recipes: Salads (30)

Thursday
Jul082010

Cucumber Onion Salad, version 2.0 (gluten-free, with ACD, vegan and raw options)

Growing up, our family summer meals often included a simple, classic cucumber, onion, and tomato salad. The flavors were simple - cucumber, onion, and tomato soaked in a light briny dressing of rice vinegar, sugar, and dill. I adored this salad, and often made it once I had a kitchen of my own. Each bite made me think of childhood summers spent topping fresh green beans with my mom, husking corn on the cob with my grandpa, and picking tomatoes out of the backyard. 

I've really missed that salad since cutting out most vinegars, sugar, and tomatoes from my diet. Over the last couple years I have tried playing with different ways to recreate it in a me-friendly way, but never really found the right combination. I finally hit the jackpot last weekend.  This salad has a fresh and complex flavor and great texture; it is salty, sweet, tart, crunchy.  I used a dressing of lime juice and umeboshi plum vinegar, which isn't really a vinegar at all, but a salty brine leftover from the fermentation and pickling process of making umeboshi plums. I added  little dill, a pinch of mustard, and just a bit of raw honey, and poured it over farmers market cucumbers and onions. Then I let it sit overnight for the flavors to meld, and the next day revealed an amazing salad at the 4th of July barbeque!  My friends really liked it, as evidenced by the photo...

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Tuesday
Jun292010

White Bean Salad with Peppers and Herbs, for a bride-to-be (gluten-free, vegan, ACD)

This August, my friend B is getting married, and I couldn't be more excited for her. I love it when my friends are in love! To celebrate, my friend L and I hosted a bridal shower for her last weekend.  Last year B and I threw L a bridal shower, and this year L gets to return the favor.  Some day, they will both need to throw me a party, but from the looks of my current dating record, it won't be any day soon...

L and I were excited to plan it together, and after discussing the details, we decided she would handle the games and prizes, and I would handle the food. I generally tend to be a bit of a control freak when I have a creative vision, so L is a saint for working with me on planning this party, I think.  When coming up with a menu, my mind immediately went to Middle Eastern food.  Years ago, back when B, L, and I all lived together in Uptown, we used to frequent this awesome place called Felafel King (you can guess their specialty), regularly gorging ourselves on felafel and hummus and tabouli. Middle Eastern cuisine seemed like the perfect choice for all of us, it is ideal for summer, and it is easy to make allergy-friendly.  Astute readers may recall that my friend B was recently diagnosed with multiple food allergies, and I've been helping give her ideas on how to transition her diet. She has settled in swimmingly, and is baking gluten-free goodies that would even delight the likes of Martha Stewart. 

I built up a delicious menu using seasonal finds like fresh grape leaves and herbs from my garden, produce from the farmers market, and other classic Middle Eastern staples like sheep feta, olives, and fresh pita bread to appease the gluten-eating masses.  Add a fresh fruit tart for dessert, along with a tofu chocolate pudding pie made by the future bride herself, and we had a wonderful feast.  I only snapped a few photos with my little Powershot, so the photographic evidence of the party is less than breathtaking - these photos don't do the food or the presentation justice! 

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Thursday
Jun172010

Curried Rhubarb Coleslaw (gluten free, vegan, raw, ACD)

What do you do with a small amounts of many random vegetables?

If you're me, you throw 'em all together and make a spontaneous slaw.  Waste not, want not, right?  Sometimes these on-the-fly slaws are so-so.  But sometimes they rock.  This throw-it-all-together slaw was pretty rockin' awesome, I must admit.  

You may wonder what it is that sets this slaw apart from all the rest.  My friends, it is not just one, but three things that do the trick: rhubarb, curry powder, and tiny pinch of cinnamon.  

Ah yes, our old friend rhubarb.  If you hadn't noticed by now, rhubarb is the ingredient for this month's SOS Kitchen Challenge, an event hosted by Ricki from Diet, Dessert, and Dogs and me.  I've been cooking up a storm with rhubarb the last couple months, but have only posted two sweet recipes thus far during this month.   While this slaw isn't at all what I had in mind for my savory contribution, it really was too tasty - and pretty! - not to share with all of you.

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Thursday
May272010

Cabbage Slaw with Sorrel and Sesame (gluten-free, ACD, vegan, raw option)

My coworker E and I have a wonderfully reciprocal relationship.  We trade produce, health tips, and knowledge about various things. Most of the time I feel like I get the better end of the bargain - she is incredibly generous and knowledgeable, and I have a hard time keeping up! The other day she brought me a bunch of lovely sorrel leaves from her garden.  I was thrilled! I'm growing it in my garden, but it hasn't quite gotten large enough to harvest yet.

If you aren't familiar with sorrel, it is a perennial herb with a tart, sour, almost lemony flavor.  The flavor is due to the high amount of oxalic acid present in the leaves. If you are particularly sensitive to oxalates, you may want to steer clear of sorrel. In large quantities, everyone should be careful - too much sorrel can be toxic! But a small amount here and there won't harm you. So, if you can handle oxalates, find sorrel immediately, because it is delicious.   It is used all over the world in various dishes from soups to salads to meat dishes.  It is delicious with butter over fish. Because it has a tart, sour, lemony flavor, it like adding it to slaws and salads for an acidic bite.  Minneapolis is in the midst of a heat wave, and I am craving raw vegetables non-stop, so I used some of my gifted sorrel for a tasty slaw. 

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Friday
May212010

Carrot Ribbon Salad (gluten free, vegan, ACD)

The last couple weeks have been a bit hectic, and I haven't had time to blog. Now I'm back in Wisconsin for a long weekend to visit my grandparents and attend a friend's wedding, and am finding myself with a few free moments at my parents' house, so back to the blog, finally!  

Last night my dad grilled chicken breasts, seasoned with his homemade seasoning mix (he will be selling it soon! so good!). My mom and I threw together a couple delicious vegetable dishes. We made delicious broccoli rabe, sauteed with a lot of garlic, minced anchovies, olive oil and a little butter.  Craving something raw and orange, I also made a quick and delicious carrot salad. My mom loves making carrot ribbons, using the vegetable peeler to peel away long strips of carrot. Usually she sautes them, but I used them raw in this quick and easy salad.  It was crunchy and bright, and was a lot like eating pasta, because you could wind it up on your fork like tagliatelle.  Except it wasn't pasta, it was carrots!

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