Gluten-Free Crustless Cranberry Pie

Being gluten-free, it can be difficult to make pies.  The dough recipes can be challenging to make without the crust falling apart during construction, and the store-bought crusts don't taste all that great.  I found a recipe last fall for a cranberry pie that didn't require a crust, and decided to try to make it gluten-free.  It's one of my most favorite pies, and everyone who's tried it loves it.

I got a lot of requests for this recipe last fall and winter, so I didn't want to miss out on posting it before cranberry season started.  Someone said the following about this pie at a party last year, "What did you put in this, angel tears?!"  You might want to try it out for yourself.  It's that good!

1 cup gluten-free all-purpose flour (I used Bob's Red Mill)
3/4 cup sugar
1/4 teaspoon salt
2 cups fresh (or frozen) cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted (if vegan, use a butter substitute)
2 eggs (if vegan, use an egg substitute, such as Ener-G or ground flax and water)
1 teaspoon almond extract

Preheat oven to 350 degrees. Grease one 9 inch pie dish.

Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. 

Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.

Bake at 350 degrees for 40-45 minutes, or until a wooden pick inserted near the center comes out clean.  In my oven, especially when using frozen cranberries, it took 45 minutes.

This pie is also great made with blueberries in place of cranberries.  I think you could probably try just about any type of berry, and it would be good.  Just adjust the sugar accordingly, as cranberries are tart and need a bit more sugar than other types of berries.

Raw Kale Crackers

Kale crackers at the grocery store are just ridiculously expensive.  And you get about one serving per bag!  I decided to make my own, because I'm not paying $7 for one bag of kale chips or crackers!  Here's how to make your own.

In a food processor add the following:

• 1 bag of kale with large stem pieces removed
• 1/2 cup sesame seeds
• 1/4 cup plus 2 tablespoons nutritional yeast
• 1 tablespoon tamari (or soy sauce of you're not gluten-intolerant or Worcestershire sauce if you are soy free)
• 2 tablespoons lemon juice
• 1 teaspoon onion powder
• 1 tablespoon sugar
• 1 teaspoon salt

Pulse in the food processor, stopping to scrape down the sides, until well combined. 

Spread out on two Paraflex sheets in a thin layer. Score into cracker-sized squares and sprinkle with sea or Himalayan salt and/or pepper, if desired.  

Dehydrate for 16-24 hours at 114 degrees. You may need to flip the crackers over about half-way through the dehydration process to get them completely crispy.  Store in air-tight containers when finished.

Vegan Cheese Sauce and Cream Substitutes

If you're vegan or lactose intolerant, it can be difficult to find dairy substitutes that taste good and are something you'd want to serve to friends and family without scaring them!  I have two favorite recipes that taste good and have fooled even non-vegans into thinking they were cheese or dairy!

Two ingredients you need for good cheese substitutes - nutritional yeast and raw cashews.  If you're allergic to nuts, sesame seeds work in place of the cashews for the cheez sauce.  I've also seen other recipes that use potatoes in place of nuts, where you boil and mash up the potatoes to add to the mix.  I've never made it myself, but it's an option to try if you have nut allergies.

This first recipe is for a savory cheezy-sauce.  I've used this to make a great mac and cheese, using brown rice pasta, so it was gluten-free as well!  I've also made eggplant and zucchini "parmesan" by layering eggplant or zucchini slices with kale or spinach, tomato sauce and drizzles of this cheez sauce.

Cheez Sauce

Soak 1 cup raw cashews in 2 cups of water for at least 8 hours
Drain cashews and add to blender or food processor (I use my Vitamix blender)

Add the following to the blender:

• 1/3 cup water
• 3 heaping tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 clove garlic
• 1 teaspoon salt
• 1/8 teaspoon turmeric (not necessary, but give it a cheesy color)

Blend until smooth.  You may have to stop and scrape down the sides of the blender a few times.  This makes about 1 cup of cheez sauce.  Add to the recipe you're using and heat or refrigerate until you're ready to use.
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The second recipe is for a cashew creme.  This can be used in place of whipped cream on berries, strawberry shortcake or anything you'd typically use whipped cream.  I make it ahead of time and then refrigerate it for at least 1 hours before serving.

Vanilla Creme

Soak 1 cup raw cashews in 2 cups of water for at least 8 hours.
Drain cashews and add to blender or food processor (I use my Vitamix blender)

Add the following to the blender:

• 1/4 cup plus 2 tablespoons water
• 1/4 cup maple syrup
• 2 teaspoons vanilla extract

Blend until smooth.  You may have to stop and scrape the sides of the blender a few times.  This makes about 1 cup of vanilla creme.  Keep refrigerated and it lasts about a week.

Raw Juicer Pulp Crackers

One day a few weeks ago, I did a LOT of juicing.  I had piles of juice pulp in bowls, and I didn't want to have to put in all into the compost bin.  It just seemed like such a waste to me.  Instead, I decided to experiment and make some juice pulp crackers.  I was pleasantly surprised at how well they tasted!

I did make an effort to separate out the pulp that I didn't think would work well in the crackers.  I removed the orange pulp and cucumber pulp, and I kept the beets, carrots, apples and kale, and just mixed them all together really well in a large bowl.

Here are my recipes (scale them up or down, depending upon how much pulp you have to use).  I made double recipes for everything I made, as I had so much pulp:

"Cheezy" Crackers
1 1/2 cups juicer pulp
1/4 cup chia seeds
1/4 cup nutritional yeast
1/4 cup water

Cinnamon Spicy Crackers
2 cups juicer pulp
1/3 cup chia seeds
1 1/2 tsp cinnamon
1/4 - 1/2 cup water (add as needed)

Add the ingredients into a food processor and process until well mixed.  Add as much water as needed to get a good, spreadable consistency.  You may need to stop the processor and scrape the sides a few times and continue processing.

Spread the mixture out onto Paraflex sheets into a thin layer and score into a grid of cracker-sized squares.  Sprinkle sea salt or pink Himalayan salt over the top and lightly press into the crackers (so it doesn't blow off once you put it in the dehydrator!)

Set dehydrator to 114 degrees and dehydrate for 16-24 hours, depending upon how wet the pulp is and how thick your crackers are.  When finished, break apart and store in air-tight containers.

They came out nice and crispy and were quite tasty!  I'm not sure which flavor I liked best, as they were both good.  You could also use sesame seeds in place of the chia seeds.  I did make one other recipe with sesame seeds, but I added some garbanzo bean flour to them, and they didn't come out as well (they were a bit "gritty").

These make a great, healthy snack.  They're nice and crispy and the chia seeds really fill you up!

Mexican Dinner Party

We had a great time at our Mexican-themed summer party yesterday.  It was a wonderful day to sit outside and enjoy the warm weather.  Many of our friends asked for recipes for the food served, so I compiled them all here!  All the food prepared was gluten-free, and the desserts can also be made vegan with a butter substitute. Everything was also soy-free.

Starters

Berry Sangria

1 bottle blueberry wine (I used Boyden Valley from VT)
1 bottle cranberry wine (I used Boyden Valley from VT)
2 shots brandy
2 tablespoons sugar
2 oranges, sliced
2 cups mixed frozen berries
1-2 bottles seltzer

In a large pitcher, dissolve the sugar in the brandy.  Add in the wine, oranges and berries, stir well and let sit for at least a few hours to chill.  Add seltzer when ready to serve.

Taco Dip (Gluten-Free)

1 (8 ounce) package Neufchatel cream cheese, softened
1 (16 ounce) container Greek yogurt
1 (1.25 ounce) package taco seasoning mix (I used Trader Joe’s)
1/4 head iceberg lettuce - rinsed, dried and shredded
1 cup shredded Mexican Blend cheese
3 chopped tomatoes

In a medium-sized mixing bowl, blend cream cheese, sour cream and taco seasoning with an electric mixer. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese and tomatoes.  I made a double batch of this recipe for the party, and put it in a 9x13 dish.

Main Course

We combined all the taco fixings below into hard and soft corn tortillas, along with shredded lettuce, tomato, cilantro, shredded cheese, bell peppers salsa and guacamole.

Salsa Chicken (Gluten-Free)

6 large chicken breasts
1 cup salsa (I used Trader Joe’s Fire Roasted Tomato Salsa)
2 tablespoons taco seasoning mix (I used Trader Joe’s Taco Seasoning Mix)

Add raw, skinless, boneless chicken along with salsa and taco seasoning to your slow cooker, and mix well to combine.  Cook on low for 4-6 hours until fork tender, shred the chicken with 2 forks, mix with sauce.

Mexican Steak (Gluten-Free)

2 pounds flank or skirt steak, trimmed of excess fat
4 garlic cloves, minced or 2 teaspoons garlic powder
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
1 lemon, juiced
2 tablespoons white vinegar
1/2 cup olive oil

 

Combine all marinade ingredients in a large 9x13 baking dish and mix well.  Add the steak and make sure to coat both sides well with the marinade.  Refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours, or it will get mushy.  Grill to desired doneness.

Cinnamon Pork Tenderloin (Gluten-Free)

For the party, I made it soy free as well with a soy sauce substitute, but below is the normal recipe that uses tamari in place of soy sauce.

1/4 cup tamari
1/4 cup packed brown sugar
2 tablespoons sherry
1 1/2 teaspoons dried minced onion
1 teaspoon ground cinnamon
2 tablespoons olive oil
1 pinch garlic powder
2 (3/4 pound) pork tenderloins

Place tamari, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.  Grill to desired doneness.

Mexican Bean Salad (Vegan and Gluten-Free)

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
2 red bell peppers, chopped
1 (10 ounce) package frozen corn kernels
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1/2 teaspoon chili powder

In a large bowl, combine beans, bell peppers and frozen corn.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Desserts

Many of the Mexican desserts I found had marshmallows in them.  I modified the standard "Crazy Chocolate Cake" recipe to make it a Mexican cake.  I also decided Rice Krispies treats would be fitting with the marshmallows!

Crazy Mexican Chocolate Cake (Gluten-Free and Vegan)

This cake is vegan, but frosting is not.  The frosting could be vegan with a butter substitute.

3 cups gluten-free baking mix (I used Bob’s Red Mill)
2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

1/2 cup cocoa

2 teaspoons cinnamon
3/4 cup oil
(I used organic canola oil)
1 teaspoon vanilla

2 Tablespoons white vinegar

2 cups cold water


1 cup chocolate chips

Mix the dry ingredients and then add the wet ones, and mix until smooth.  (I beat it for about 1 minute with a mixer.)  Add in chocolate chips last.

Prepare pan(s) by greasing and flouring lightly.  Pour into 24 cupcake pans, two 9-inch pans, or one 9x13-inch pan.  Bake at 350 degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9-inch) or 50 minutes (9x13). Test with a toothpick to make sure it is done all the way through.  Cool completely.  Ice with frosting recipe below.

Mexican Frosting (Gluten-Free)

2 sticks (1 cup) butter, softened
1/2 cup unsweetened cocoa powder
1 jar (7 or 7 1/2 oz) marshmallow cream (such as Marshmallow Fluff)
1 cup confectioners’ sugar

Beat butter in a large bowl with mixer on medium until creamy. On low speed, beat in cocoa. Beat in marshmallow cream, then confectioners' sugar. Increase speed to high and beat until fluffy, about 3 minutes.  Spread onto cake.

Maple Rice Krispies Bars (Gluten-Free)

These could also be made vegan with a butter substitute.

1/4 cup butter
35 large marshmallows
1/2 cup maple syrup
6 cups Gluten-Free Rice Krispies

In a large saucepan, slowly melt the butter.  Add in the marshmallows and slowly melt, until smooth and no lumps.  Add in maple syrup and then the Rice Krispies.  Combine well and then spread into a greased 9x13 pan with a spatula and a piece of waxed paper.

Homemade Fabric Freshener Spray

There are times when you just need to freshen things up.  Case in point: my husband's vehicle smelling like a locker room.  Between his golf bag, gym bag, climbing bag, spilled coffee and overall dirt, it was not smelling so fresh.  I thought if I finally caved and cleaned the car for him, it would smell better, but it wasn't enough.  Even after vacuuming and wiping down everything, the inside of the vehicle still had a funky odor that just couldn't be ignored (maybe my husband could ignore it, I could not!).  A good coating of Febreze on the carpets would have been great, but I refuse to use the chemical-laden fabric freshener.  I decided to do some searching for homemade fabric freshener spray, and I found quite a few variations.  I settled on the following recipe:

• 2 cups warm water (you can use cold water if you're not using baking soda)
• 1 cup rubbing alcohol (to help with evaporation and also disinfecting)
• 1/2 cup concentrated, natural fabric softener (Seventh Generation or Method, for example)
• 1 tsp baking soda (to help deodorize, but this will leave white marks on darker fabrics.  In my case, it didn't matter and I needed the deodorizing boost!)

I combined everything in a spray bottle, shook it up to make sure the baking soda was dissolved, and went to town on spraying it all over my husband's vehicle!  It smelled great, and was super-easy to make.  I even sprayed some in my car, since I liked how nice it smelled.

If you're looking for an alternative to Febreeze that's better for you, plus a lot cheaper, give this a try!

Beauty is More Than Skin Deep

Recently, I've been asked by a few people about which products I use for makeup, lotions and other personal care products.  Just as I am very particular about what I put inside my body, I'm very careful about what I put on my body!  Your skin is an organ and if you put junk on your skin, it's going to be absorbed into your body.

Skin care products are not discussed as much when it relates to health, but it's just as important.  When you think about it, you use at least 10 products in the morning - shampoo, conditioner, face wash, soap, toothpaste, deodorant, lotion, perfume or cologne, hair products, face products and then makeup for females.  There's lots of opportunity for a huge, toxic load of chemicals to infiltrate your system!  Here are some tips that might help you in making better decisions when at the drugstore or the makeup counter.

These are ingredients I look out for and do not purchase products that contain these items - start reading your labels, and you'll be surprised at what you find:

• Parabens - These are preservatives that act as a hormone disruptor. You often find these in lotions, conditioners, soaps, makeup (eye liner, mascara, eye shadow, foundation). At least 70% of cosmetic products contain parabens! You will often see parabens listed as methylparaben, butylparaben, propylparaben, isobutylparaben, ethylparaben, polyparaben and isobutylparaben. I have a no tolerance policy on parabens. They are banned in Europe, but they're in everything here in the US. Parabens act like estrogen, and are especially dangerous for people who have had breast cancer or at risk for breast cancer.

• Petroleum - This is a by-product from oil refining. Not something I want to put on my skin! Just as with parabens, petroleum is banned in many European countries. Petroleum can contain carcinogens, which are known to cause cancer.

• Phthalates - A type of chemical that is used to give skincare products a flexible, plastic feel. These chemicals are also hormone disruptors, and can cause reproductive problems, especially in males. Not only this, phthalates can make you fat! Studies have shown they increase belly fat and increase insulin resistance. You will most commonly see these listed on labels as di-2-ethyl hexyl phthalate (DEHP), diisodecyl phthalate (DIDP), butylbenzyl phthalate (BBP), dibutyl phthalate (DBP), diisononyl phthalate (DINP), and diethyl phthalate (DEP). There are many more than this. Check your labels for anything ending with phthalate, butyl ester or plasticizer. 

• Fluoride - I'm guessing about 99% of people have toothpaste or mouth rinses containing fluoride in their bathroom. Throw it out! Fluoride is toxic. Why do you think the toothpaste labels say not to swallow and to call a poison control center if too much is ingested? I can't even begin to list all of the negative side-effects of fluoride. Do yourself a favor and get fluoride-free toothpaste.  No, you don't need a fluoride rinse or treatment at the dentist.  The fluoride in our water supply is bad enough!

• Triclosan - This product is found in Colgate Total, and many other "anti-bacterial" products. You can find it in some hand sanitizers. This horrible product was first developed as a pesticide, yet Colgate puts it in toothpaste!! Triclosan is also a hormone disruptor, messing with your endocrine system and thyroid. 

• Anti-bacterial - If you see "antibacterial" on the label, put it down and walk away. There is no need for antibacterial soaps. All they do is create "super bugs" which become more resistant to antibiotics.  The anti-bacterial chemicals only kills the weak bugs, and the ones that stick around become stronger, so it just makes things worse.  Not only that, but it's harsh on your skin. All you need is plan soap and water, and it will get your hands or dishes plenty clean.

• Artificial/synthetic fragrances - Most of those lotions and perfumes you layer all over your body are filled with hundreds of chemicals! Those chemicals are made out of petroleum, and have been shown to cause allergic reactions and hormone disruption. The problem with these artificial fragrances is that they are not disclosed on labels. I try to stick with essential oils if at all possible. The same goes for home fragrances. All those air fresheners, Febreeze spray and all that other junk is just filling your air with aromatic hydrocarbons! 

• Sulfates - These make your shampoo and soap foam.  You can also find sulfates in toothpastes.  Sulfates are harsh detergents that can irritate skin, and are also carcinogens.  Ingredients to look for include: Sodium Lauryl Sulfate (SLS), Sodium Laureth Sulfate (SLES), Ammonium Lauryl Sulfate, Sodium Myreth Sulfate. 

Now that I've told you what not to buy, what do I buy?

• For facial care products, I use Origins and The Body Shop products (but you have to check some Body Shop labels - they are phasing out parabens, and not all items are in the clear).
• For lotions, I like Avalon Organics and Origins.
• For makeup, I use Origins, Tarte and Rejuva Minerals.  Some Bare Minerals items are also safe.  I also like Physicians Formula Organic Wear.  They are free of parabens, synthetic and colors fragrances, no GMOs, etc.
• For shampoo and conditioner, Kiss My Face, Burt's Bees, Avalon Organics and Jason are good bets.  I use a sulfate-free shampoo from my hair salon, so I haven't looked at labels in the store for quite a few years, so be sure to check before purchasing!
• For body wash, I use the Kirkland Natural Citrus body wash from Costco.  It smells great, has no sulfates, parabens or other junk in it, and it's very reasonably priced!
• For toothpaste, Tom's of Maine, Jason and Kiss My Face all make fluoride-free toothpastes.  I also like Tom's of Maine mouthwashes.
• Perfumes are tough.  I get mine from The Body Shop.  They generally use essential oils for their fragrances.  You can also just buy essential oils and dab those on for fragrances.  I also buy essential oils for home fragrances.  I like lavender and peppermint.  You can put a few drops on cotton balls and put in a glass jar or vase to make a room smell nice.  You can do the same thing with vanilla extract.

A great resource for information about the safety of personal care products is the Environmental Working Group's site, Skin Deep: http://www.ewg.org/skindeep/.  This is a huge database of thousands of products and an analysis of the ingredients.  If you're looking to replace a product, this is a good place to look for new alternatives.

I hope this information helps you to be a savvy shopper and start looking at labels when you're buying your toiletries.  If you have any questions about a product or looking for other recommendations, let me know.  Remember, what you put on your skin is just as important as what you put in your mouth!