Foods High In Iron

Avocado and celery are two healthy alkalizing greens that come together in this crunchy delicious salad that is prepared quickly and easily.  I'm always on the look out for new ways to include avocados in our meals. I was delighted to find this gluten free vegan recipe during my recent travels throughout Chile. Read about my travels here or scroll down for the Aipio Palta Avocado Salad Recipe My travels in Santiago Chile: I recently visited the long and narrow country of Chile where life is sandwiched between the majesty of the Andes Mountain and the beautiful Pacific Ocean. Our first stop on our 3 week journey to Patagonia was t he city of Santiago, which was much more modern than I expected.  Our all night flight brought us to Santiago in the wee hours of the morning. Our shuttle got us to our hotel in the heart of Santiago at 6;00 AM. The local coffee shops were setting up outdoor seating and people were slowly emerging from their high-rise apartments. The familiar aroma of...

I was recently served this delicious vegetarian ( and of course gluten free) casserole at my friend Melissa's house that knocked my socks off! As soon as I saw it, it screamed Thanksgiving. As soon as I tasted it, I was in love and knew it would be part of my vegetarian/vegan Thanksgiving Dinner plan for 2016! Not only was the presentation sensational, but all 8 adults at the dinner party raved about it. Thanksgiving was on my mind because I had been trying to plan my menu. Maybe it was the scattered toasted sunflower seeds neatly arranged across the top, the creamy texture of the spinach and rice on the inside, or the brown crusty edges stuck to the four corners. Regardless, I know I couldn't help myself from taking a second helping and eventually asking for the recipe! I was delighted to see how easy it was to make, and I couldn't wait to share it with you on my blog. Melissa is an amazing cook and a thoughtful gracious host. To accommodate my vegetarian and gluten free e...

What is it about Hungarian mushroom soup that everyone loves?  Recipes from the old country are flavorful and delicious.  They call for real food ingredients that are both healthy and tasty.  My mother's good friend Bernice used to make a her family's recipe when I was a teenager and always shared some with us. It brings back wonderful memories of warming up with a hot bowl of this flavorful soup on a cold and damp autumn evening. Since it's been raining and cool for the past five days, I've been digging up all of my soup recipes.  It's a simple easy to make recipe with a hearty mushroom flavor.  It's allergy friendly too for those who are gluten free, dairy free, egg free-   Judee Algazi@ Gluten Free A-Z Blog Prep Time: 15 minutes Cook Time: 1 Hour Serves: 6 bowls Ingredients:  2 medium yellow onions, peeled and sliced in half moons 5 cups of sliced mushrooms ( white or baby portobello)  2 stalks celery, diced 1/4 cup parsley, chopped fine 1/4 ...

This is an interesting gluten free snack idea and entertaining idea !  Can you imagine crackers that taste like falafel! For those of you who have tasted falafel before, you know you are in for a treat. For those who have never had falafel, you will have to trust me on this one. I assure you that the recipe is truly flavorful and is reminiscent of falafel. I found this recipe on a blog called May I Have That Recipe - a delightful blog created by two sisters who post vegetarian, vegan, and kosher recipes. This recipe happens to be gluten free as well - as many of their recipes are; many of their other recipes can be easily adapted to be gluten free. The Flour There are different types of gluten free flours that you can use to make gluten free snacks. This recipe calls for G arbanzo bean flour  ( chick pea flour) which can be found online or in most health food stores or health food isles in the supermarkets. I like this Garbanzo bean flour :  Bob's Red Mill Garbanzo Bean F...

Do you want to eat more cruciferous vegetables and add low calorie soups to your diet ? So do I- This low calorie and delicious easy to make soup will fill you up while helping you lose weight! It was a cold Halloween night, so I made a fast and easy seasonal soup to keep us warm! For some reason, despite it being 75 degrees the day before, we experienced another cold Halloween. It was only 44 chilly degrees for the little ones to do their trick or treating. It's always been my custom to make soup for dinner on Halloween . I feel a big bowl of piping hot soup hits the spot before venturing out in the cold. My soup this year, was created from vegetables that I received from my organic CSA: Chinese cabbage, cauliflower, onion and fresh dill for the garnish. I blended in some white beans to give the soup some heartiness and at the same time make it creamy. My good friend and fabulous cook , Laura, who co-authored   Food No Matter What!  was visiting while I was making this soup. ...

It seems that everyone is drinking green smoothies. But why and why do I call green smoothies a miracle smoothie? There are basically 4 reasons.  1.  They are fast and easy to make. 2.  They are packed with nutrients, enzymes, and taste great. 3.  They help energize, rejuvenate, and heal 4. They work great for weight loss With most people's hectic busy schedules, they can begin to rely on what can be made quickly- that often translates to prepared food that they pick up on the way home for dinner. But not in this case- you can prepare an enzyme rich, alkaline, nutrient dense, antioxidant superfood smoothies in minutes.  They taste great and are filling. You can drink one for a meal or a snack. If you are looking for a powerful green smoothie that both energizes and stabilizes blood sugar,  look no further. This great tasting " miracle" smoothie is the perfect way to start your day. It is made from a variety of greens in an almond milk base. Do you...

Tis the season to be experimenting with a variety of butternut squash recipe s. One of my favorites is this medley of roasted butternut squash cubes,  pecans, and dried cranberries in a maple syrup sauce that are dusted with cinnamon and vanilla. Can you imagine??? There is something about pecans that I just love, especially when they are added to a casserole. The pecans in this dish are candied, which adds a extra sweetness to the entire dish. Paired with the tart cranberries and lots of cinnamon, the flavors are heavenly.  This could be a perfect recipe for Thanksgiving since it tastes as good at room temperature as it does out of the oven. My good friend Laura always reminds me that dishes that can be eaten at room temperature work best for entertaining since it frees up the host and the oven.  I know the holiday is still six weeks away, but it's good to start planning in advance.  This recipe was given to me by My daughter -in- law Wendy  who does a lot wit...

I love making easy seasonal soups that are both tasty and healthy. In this recipe cauliflower and kale, two cruciferous vegetables, team up with coconut milk to make a mild creamy fall soup just in time for the cooler damper weather. I adore soup and can't think of a better way to make sure I get my fill of antioxidant rich vegetables. In addition, this vegan soup has sauteed garlic, onions and turmeric , goes a long way, and is deliciously satisfying. Despite that the four vegetables are very bold flavored vegetables, the soup actually tastes mild and pleasant . It's a great way to include more dark greens into your diet, especially for picky family members who will not actually detect the taste of the kale in the soup. This time of the year, I don't mind turning on the oven to bring a little extra warmth into the house. This recipe calls for roasting a cut up head of cauliflower, which takes about 45 minutes .  Then the roasted vegetable is added to the soup pot where the...

Sorrel is a leafy green that looks similar to spinach but has a powerful lemony flavor. It can be cooked and eaten like spinach or made into a soup. Either way, sorrel is tangy and delicious.  This recipe for homemade sorrel soup, or "Schav" as my Russian grandmother called it, is a simple family recipe that my grandmother made in the old country. I never thought that I would actually ever make Schav despite that my grandmother, mother, and father ate it regularly when I was growing up. I never even tried it as a child. My family ate two versions: a chilled schav or warm schav. Since it's fall, I sharing the hot version. Guess what I received at my CSA today ! You got it- close to a pound of  sorrel leaves! When I first noticed the sign saying sorrel leaves at my CSA, something clicked. I remembered them from my grandmother's soup.  So today, I made my own schav for the first time using my grandmother's recipe with the sorrel leaves, potatoes, and leeks from my ...