Let’s face it – the season to indulge really starts on Halloween, am I right? With all the chocolate, candy and baked goods popping up on what seems like every desk, plate and table, it can be hard to resist the temptation of pure sugar at this time of year. One way to help stave off indulging in all those sugar cravings is to keep your taste buds and tummy satisfied with delicious food and treats. Keep the good stuff nearby and just as accessible as the candy, and you can even schedule a fun family project to make a yummy but not refined-sugar-laden treat together!
Making the perfect roast chicken may seem like a daunting task, but it’s not. The trick to flavorful chicken with crispy skin and juicy meat is to salt it a few days in advance with a combination of sea salt and baking powder. This draws out the moisture and gives your chicken that extra juiciness, and the baking powder gives the skin that crispiness you usually get only with a deep fryer. I’m normally a strict dark-meat only eater (can’t stand the dryness of regular white meat), but with this roast chicken, I actually love the white meat just as much as the dark meat since it’s all flavorful and all moist!
There’s only one thing better than crisp air, vibrant foliage and comfortable sweaters, and that’s hearty fall veggies! The colder weather allows us to reap the benefits of this colorful season, and enjoy pumpkins, apples, squash, and so much more. And the best part is that they’re all healthy too! They are high in fiber, vitamin C, and antioxidants. Especially pumpkin, as it’s one of the best sources of beta-carotene which promotes healthy vision and cell growth!
As the earth begins to grow colder, it also releases its hearty bounty for us to enjoy – and you can bet we enjoy it! Below are 10 of our most loved recipes to enjoy this season:
DON’T FREAK OUT. I have to admit I did a little bit before making this, but it turned out that I had no reason to. This raw vegan gluten-free chocolate pudding is smooth, creamy, chocolate-y, and HEALTHY. I mean super healthy. Avocados are a good source of fiber, potassium, and vitamins C,K, folate, and B6, not to mention full of heart-healthy unsaturated fat. Yes, the ingredient list of this recipe is a little unconventional, but I promise, the flavors all blend together to create a seamless chocolate pudding that takes about 5 minutes flat to make. Top it off with your favorite gluten-free granola, and you’ve got yourself a satisfying, vegan dessert. And it’s really yummy cold.
I first encountered Khichri at a community gathering at my local meditation center. One of our community members had brought it and served it to us before our meditation practice, explaining that it has cleansing properties and is thus good to eat before spiritual practice because it is light and doesn’t weigh you down. I took a few bites and it was DELICIOUS. I was intrigued.
It’s hot outside, and it’s back to school time! How about trying a new ice cream recipe that will cool everyone off, and provide a healthier treat at the end of a long day? Have you ever had or made dairy-free ice cream and felt that there was something missing? A creaminess, a thickness, a heartiness, that comes standard with every bite of dairy-full Haagen-Daz ice cream? Well we discovered the perfect ingredient to add this creaminess to non-dairy ice cream: yams! Although yams are one of the more starchy root vegetables out there, they contain complex carbohydrates and a healthy dose of fiber, vitamin B, vitamin C and minerals. Combine them with pumpkin-pie-esque spices and you’ve got yourself a wonderful pre-fall dessert that will remind your taste buds of the season ahead. If you can’t find yams, sweet potatoes work too!
I’ve been on the hunt for a perfect lunch. Sandwiches get old, and too much gluten-free bread does not do a body (or at least mine) too good. Salads also get very old very fast. And both require some time to assemble right before you eat them. That’s why I love this easy dish that I can make in a large quantity on a weekend and eat during the week. It’s like a higher protein lower carb, all around healthier version of fried rice! Actually, I was inspired by Vietnamese red rice (“Com Do”), which often contains gluten. Of course, this is a gluten-free and dairy-free recipe.
Summer is just around the corner, and that means we’re heading into barbeque season! You may even be planning on breaking out the grill for Father’s Day this Sunday. We all love eating juicy fresh fruit during those hot summer days, but have you ever thought about adding grilled fruit to your BBQ menu? You could serve your grilled fruit as a good-for-you dessert, or even as a savory side dish. The grill adds a unique smokey flavor to the fruit, and the heat causes the sugars in the fruit to caramelize naturally.
Happy National Donut Day! What better way to celebrate than to bake up these gluten-free dairy-free donuts? You can even make them vegan too. Look at how fluffy and cakey they look, plus they’re not too sweet so you can have them as a light snack, or top them with some powdered sugar or your favorite sweet toppings – cinnamon, chocolate syrup, nutella, candied nuts, strawberry jam are some yummy options.
This weekend, serve up the ultimate comfort food: fried chicken. Most fried chicken recipes call for some form of gluten (wheat flour) and dairy (buttermilk), but we’ve come up with one that is gluten-free, dairy-free, and delicious. For many people, fried chicken is one of those foods that has a special place in our childhoods, whether or not we’re from the South. I know it does for me, even though I’m Asian and from LA. So I apologize in advance to all of you die-hard fried chicken eaters out there if this recipe messes with your memories of home. But for those of us who can’t have gluten or dairy, we don’t really have a choice if we want to share in the fried chicken love. So here it goes.