LilliPop Girl

Tag: Sans Gluten

  • Dill Pickles

    Dill Pickles

    It is quite easy to make pickles and they taste much better than those sold at the grocery store. They contain less salt, no colors or questionable ingredients. You can grow dill in your garden, it will be ready to harvest in August and September, along with pickles. I find my pickling cucumbers in public markets, I make a recipe with dill and a recipe of bread and butter pickles.

    Ingredients:

    • 4 pounds Kirby or Persian cucumbers (No. 2)
    • 1-2 large garlic cloves, peeled and halved
    • 6 sprigs fresh dill
    • 1 tablespoon mustard seeds
    • 1 tablespoon coriander seeds
    • 1 teaspoon celery seed
    • 1/2 teaspoon hot pepper flakes
    • 1 teaspoon black peppercorns
    • 1 bay leaf
    • 1/4 cup plus 2 tablespoon pickling salt for marinade
    • 1 tablespoons sugar
    • 4 cups water
    • 2 cups cider vinegar
    • 2 cups white vinegar

    Directions:

    1. Wash and brush cucumbers with cold water, then put them in a bowl with 1/4 cup of pickling salt. Refrigerate for at least 1 hour. Rinse, drain and cut into halves or quarters in the lengthwise.
    2. In a large saucepan, add the mustard seeds, coriander, celery, chilli, pepper, bay leaf, coarse salt, sugar, water and vinegar. Bring to a boil and simmer for about 15 minutes.
    3. In another large pot, sterilize the jars and lids for about 10 minutes in boiling water.
    4. In three 1 liter or six 500ml hot jars, place dill, a piece of garlic and the cucumbers.
    5. Using a funnel, pour the hot liquid into each jar to about 1/2 inch (1 cm) from the edge. Close the jars and let cool until the jars are sealed. Chill and wait a few days before eating.
    6. Keep about 3 months in the refrigerator.
  • Kefir Popsicles

    Kefir Popsicles

    The benefits of kefir on health are numerous, thanks to its probiotic bacteria. Plain kefir has a tangy taste, so if you use that kind of kefir, you can mix it with honey or maple syrup. In this recipe, I used 1/4 cup melted unpasteurized honey, mixed with kefir and vanilla yogurt. The taste was excellent. I also suggest to cut the fruit into small pieces, to avoided biting into a big frozen blueberry. The fruits may also be crushed before being incorporated into the kefir, to make a kind of icy smoothie. For extra crunch, you can add a bit of almond meal.

    Ingredients:

    • 1/4 – 1/3 cup liquid honey or maple syrup
    • 3/4 cup plain kefir
    • 3/4 cup vanilla yogurt
    • Some blueberries, strawberries, raspberries, cherries chopped

    Directions:

    1. In a bowl, mix honey, kefir and yogurt.
    2. Put a few pieces of fruit in the mold and add the mixture.
    3. Put it in the freezer for a 4 to 24 hours period.
    4. To unmold, pour hot water on the mold. Enjoy!
  • How to Cook with Garlic Scapes

    How to Cook with Garlic Scapes

    Do you cook with garlic scape? Consumed for centuries in Asia, the Mediterranean and in Eastern Europe, it is gaining popularity in Quebec. It is sometimes available at the grocery store, but to buy larger quantities at a cheaper price, the best place is in the public markets. Garlic scape is this beautiful curved rod that is cut on garlic plans from the end-June to mid-July. When raw, fresh garlic scape can replace green onion in recipes.

    Some ideas for its use:

    1. Finely chopped in salads, on pizza, in a vinaigrette.
    2. Steamed.
    3. Sautéed with vegetables.
    4. On the BBQ.
    5. In marinades.
    6. In pesto.

    I plan to try in the dehydrator, I will keep you posted!

    fleur d'ail recette

    Three conservation methods:

    Remove floral button to the stem. As asparagus, break the base of the stem and keep the most flexible portion of the stem. Wash the stalks and dry.

    1. It keeps one month in the refrigerator.
    2. Cut the garlic scapes into small pieces with a knife, put in a resealable bag ( Ziploc style) and keep in the freezer.
    3. Chop the garlic scapes in a food processor with about 1/3 cup of olive oil, salt to taste. Pour into molds for ice, and leave in the freezer for a few hours. Turn out and keep in a Ziploc-style bag up to one year in the freezer.

     

    fleur d'ail robot

  • Strawberry Jam

    Strawberry Jam

    Here is an essential recipe, probably the most sought during the time of Quebec strawberries! This traditional jam is quite syrupy, but you can play with the consistency according to the cooking time. Because it is kept frozen, no need to add more sugar for the conservation. To defrost, put a jar in the refrigerator overnight. I use it on plain yogurt, blancmange, cake…

    Makes 8-10 small mason jars of 250ml.

    Ingredients:

    • 1 tray (about 24 cups) of Quebec strawberries
    • 4 cups organic cane sugar

    Directions:

    1. Wash the strawberries in cold water (do not soak in water), drain, remove stems and place in a large pot with lid.
    2. Add sugar, cover and marinate overnight.
    3. Heat over high heat and stir to dissolve sugar, without a lid. Bring to boil.
    4. Continue to cook over low heat for about 1h30.
    5. Remove from heat and let cool.
    6. Pour into jars scalded or coming out of the dishwasher.
    7. Put the jars in the freezer until needed.

    To pick your own strawberries, visit: www.fraisesetframboisesduquebec.com

  • Watermelon Salad with Feta and Mint

    Watermelon Salad with Feta and Mint

    This Mediterranean salad is very summery and tasty. I advise you to assemble it just before serving to prevent it from becoming soggy. Watermelon is the most lycopene-rich food, a powerful and important antioxidant in the prevention of some cancers. It also contains an amino acid, phenylalanine, whose action can protect against Parkinson disease. You can vary the recipe by adding kalamata olives and sliced red onions.

    Ingredients:

    • 2-3 cups seedless watermelon cut into small cubes
    • 1/2 cup goat feta or regular crumbled or cut into small cubes
    • 6 fresh mint leaves, chopped
    • 1/4 cup extra-virgin olive oil
    • juice of one lime
    • 1 tsp of honey
    • sea salt and pepper to taste

    Directions:

    1. In a bowl, combine melon, feta and mint.
    2. In a small bowl,whisk all the dressing ingredients until dissolved.
    3. Pour dressing over salad, toss and serve.
  • Apricot And Date Oat Bars

    Apricot And Date Oat Bars

    Easy and quick to make, gluten and refined sugar-free, these granola bars are full of flavor and nutrients. A very good alternative to sugary cereal or oatmeal for a breakfast change.

    Ingredients: 

    • 2 cups quick cooking rolled oats
    • 3 ripe bananas
    • 1/3 cup dried apricots sulphite-free
    • 1/3 cup pitted dates
    • 1/3 cup unsweetened shredded coconut
    • 1 teaspoon vanilla extract
    • 1 pinch of cinnamon
    • 2 tablespoon of chia seeds

    Directions:

    1. In a food processor, pulse the oats until they are ground into a powder-like consistency.
    2. In a bowl, mash banana until smooth and add all the ingredients. Stir until well combined.
    3. Pour the batter into a line square dish with parchment paper. Using the back of a spoon, press evenly into pan.
    4. Bake for 25 to 30 minutes or until golden. Cool completely. Cut into small bars. Serve.
  • Brussels sprouts salad with avocado and blood orange

    Brussels sprouts salad with avocado and blood orange

    The delicious main-course salads at Mandy’s on Crescent Street in Montreal are very inspiring. Here is a very nourishing version rich in vitamin C, folate, fiber and antioxidants. Mandy’s is a must for lunch if you ‘re in the area!

    Ingredients:

    • 2 cups fresh or frozen brussels sprouts (I used frozen), cooked, cooled and cut into thin slices
    • 1 blood orange, peeled and cut into chunks
    • 1 avocado diced
    • pumpkin seeds (optional)
    • the juice of 1 lemon
    • 2 tbsp olive oil
    • 2 tbsp grain mustard ( old )
    • 2 tsp maple syrup (I used the yuzu maple syrup by Isens, yum! )

    Directions:

    1. In a small bowl, blend the oil with the lemon juice, mustard and maple syrup.
    2. In a bowl, toss the pieces of Brussels sprouts, blood orange and avocado.
    3. Pour dressing and sprinkle the pumpkin seeds, serve and enjoy immediately!
  • Gluten Free Chocolate and Raspberry Cake

    Gluten Free Chocolate and Raspberry Cake

    It’s almost Valentine’s Day, here’s a healthy and delicious cake!

    Ingredients:

    • 1 1/2 cup almond flour
    • 1/3 cup cocoa powder
    • 1 tsp baking powder
    • 1 pinch of salt
    • 2 eggs
    • 1 large ripe banana
    • 1 tsp vanilla extract
    • 1/3 cup melted coconut oil or olive oil
    • 1/2 cup pure cane sugar

    Raspberry puree:

    • 2 1/2 cups frozen raspberries
    • 2-3 tablespoons maple syrup or pure cane sugar
    • 1 tbs cornstarch
    • 1 tbs water

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, mix the almond flour, cocoa, baking powder and salt.
    3. In another bowl, beat the eggs with an electric mixer with the sugar for about 2 minutes. Add vanilla, oil and mashed banana, then dry ingredients and combined.
    4. Grease a 6 or 8″ springform pan (I used 9″ and the cake was not very high) with coconut oil and line the bottom with parchment paper.
    5. Pour batter evenly and bake for about 30 minutes or until top is firm enough. Allow to cool completely before removing it from the pan.

    Raspberry puree:

    1. In a saucepan, combine the raspberries, sugar and water and bring to a boil.
    2. In a glass, dilute cornstarch in a little cold water and pour into the pan. Stir constantly until thickened and remove from heat.
    3. Pour into a bowl and refrigerate. This puree can be prepared the day before.
    4. Put the cake on a display tray and spread the raspberry puree on top.
    5. You can double the recipe to make a two layer cake.
  • Camelina oil

    Camelina oil

    Here is a new local product launched in 2015; camelina oil produced by Oliméga. Grown and produced in St-Édouard in Montérégie, this oil is rich in omega-3 and omega-6 and vitamin E. Essential fatty acids participate in several process important to the brain and cardiovascular system. With its high level of omega-3, it is a good option for those not consuming fatty fish. In cosmetic treatment, it is perfectly suitable for sensitive and dry skin.

    Cold pressed, it is similar to olive oil by its quality, taste recalls hazelnut and sesame. Is it a beautiful gold color and for my part, I find its taste recall cut hay. This plant is no GMO and cultivated according to environmentally responsible practices.

    It is native to Europe and to Central Asian areas. Little known in America, it is cultivated in Europe for over 3000 years for the production of vegetable oil. It belongs to the Brassicaceae family such as mustard, rapeseed and other sprouts.

    Camelina oil can be used in marinades , salad dressing and barbecue. Its smoke point of 475F, therefore it can be used for cooking vegetables.

    It is available in three sizes 250 ml, 500 ml and 1 liter. I bought my bottle at Aubut. For more info, visit: www.olimega.com

  • Chocolate Energy Bites

    Chocolate Energy Bites

    These chocolate no-bake energy bites taste just like a cookie, although they are full of protein and naturally sweetened.

    Yield: about 16 bites

    Ingredients:

    • 1 cup almond
    • 2 cups pitted dates
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoon chopped bittersweet chocolate chips (optional)

    Directions:

    1. Halve the dates to ensure that it does not remain pits ( I always find one or two pits in a bag of pitted dates ) .
    2. Soak dates in a bowl of water for about 10-15 minutes, then drain well.
    3. In a food processor, grind the almonds until crumbly. Add all other ingredients and grind until the formation of a paste.
    4. Pour into a bowl and place in the freezer for about 15 minutes so the dough is less sticky. In a plate, roll into 1-inch balls and coat with coconut, toasted sesame seeds or cocoa. Keep refrigerate or freeze.
  • Chocolate Covered Cashews

    Chocolate Covered Cashews

    J’aurais voulu faire une meilleure photo, car c’est tellement bon des cajous enrobées de chocolat…en plus d’être très rapide à faire!

    Ingrédients:

    • 1 1/4 tasse de noix de cajou cru non salées (sac 1 kg Bassé au Costco)
    • 1/3 de tasse de pépites de chocolat mi-amer
    • un peu de noix de coco non sucrée (facultatif)

    Directions:

    1. Dans une poêle, faire chauffer à feux doux-moyen les cajous pour les rôtir (avec un peu de noix ce coco si désiré), environ 10 minutes, en remuant de temps en temps. Attention de ne pas les brûler. Vous pouvez aussi les mettre sur une plaque au four à 350 F.
    2. Dans un bain-marie, faire fondre le chocolat et retirer le bol du bain-marie.
    3. Ajouter les cajous dans le bol de chocolat fondu et bien mélanger.
    4. Verser et étendre sur une assiette recouverte de papier parchemin ou ciré. Vous pouvez saupoudrer un peu de sel de mer au goût. Mettre au réfrigérateur pour quelques heures. Briser en morceaux et déguster!
  • Chocolate Coconut Milk Ice Cream

    Chocolate Coconut Milk Ice Cream

    Ingredients:

    • 1 14 oz. can full-fat coconut milk
    • 1/4 cup  tablespoons cocoa powder
    • 1/4 cup maple syrup
    • 1 teaspoon vanilla extract

    Directions: 

    1. Combine all of the ingredients in a blender, and blend until smooth and creamy.
    2. Adjust the flavor to your taste, then transfer to a freezer-safe container. Place in the freezer for 4-6 hours, or until firm.
  • Creamy Spinach Soup

    Creamy Spinach Soup

    A healthy, simple and quick to do soup that will impress your guests!

    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, sliced
    • 2 cloves garlic, chopped
    • 2 potatoes, peeled and cubed
    • 2 cups milk
    • One 6-ounce bag fresh spinach
    • Salt and pepper to taste

    Directions:

    1. In a saucepan, soften the onion and garlic in oil. Add salt and pepper, milk and potatoes. Cover and simmer over low heat about 15-20 minutes or until potatoes are tender.
    2. Add spinach and cook for about two minutes.
    3. In a blender, puree until smooth and homogeneous. Adjust the seasoning.
  • Shrimp and Mango Salad

    Shrimp and Mango Salad

    Perfect recipe to serve as a starter or as an aperitif.

    • 1/4 cup red bell pepper diced
    • Mango 1/4 cup diced
    • 1 1/4 cup of cold water shrimp, drained and chopped
    • 3 tablespoons chopped fresh cilantro
    • 4 tablespoons white Vermouth
    • 3 tablespoons of mayonnaise
    • Juice of 1/2 lime or a little orange juice
    • pepper
    1. Mix all ingredients and season to taste.
    2. Divide into small ramekins or on endive.
  • Indian-Spiced Kale

    Indian-Spiced Kale

    Ingredients:

    • a medium onion, sliced
    • 1-2 tbsp olive oil
    • 2 cups frozen kale
    • 1 teaspoon garlic powder
    • 1 teaspoon chili powder
    • 1 teaspoon ground ginger
    • 1 teaspoon cumin
    • 1 tablespoon curry tea
    • 1 teaspoon hot sauce sriracha to taste
    • salt and pepper to taste
    • 1/4 cup water

    Directions:

    1. In a pan, heat the olive oil and add the onion and saute until transparent.
    2. Add the spices, sauce and salt to the pot and cook for 2-3 minutes. Stir in the water.
    3. Add kale, stir well and cook about 10 minutes or until the kale is warm and well mixed.