STUFFED RED PEPPERS
Stuffed vegetables are always so great in the summer. This recipe has smoked basmati rice which has a really rich flavor and is the perfect thing to use for stuffed peppers.
1 1/4C. SMOKED BASMATI RICE (DRY)*
2 1/2C. ORGANIC VEGETABLE BROTH
¼ CUP CHIVES CHOPPED
8 FRESH SPRIGS THYME
1 TBLS OLIVE OIL
¼ TSP. SEA SALT
¼ OF MED SIZED RED ONION CHOPPED
1 CELERY STALK CHOPPED
1 MEDIUM SIZED TOMATO CHOPPED
3 LARGE RED PEPPERS
1. Cook rice in rice cooker or pot adding 2 1/2c. of Vegetable Broth, until all water is absorbed.
2. Take peppers and gently cut off tops, and clean out seeds from inside, being careful not to tear sides.
3. In a bowl mix cooked rice, chives, thyme, olive oil, salt, onion, celery, and tomato
4. Spoon mixture into peppers till almost filled to the top
5. Bake at 400 degrees for 20 min, or until peppers are soft
*You can purchase smoked basmati rice at Middle Eastern stores, I like the brand Scheherazade, it is also ok to just use normal basmati rice for this recipe
Mariposa is the best gluten free bakery to visit when one is in the San Francisco Bay Area. They have a few locations so check the website for locations http://www.mariposabaking.com/. My favorites here are the cinnamon rolls and the focaccia bread!
FRESH APRICOT MUFFINS
It’s summer time! Time for fresh fruit muffins, fresh apricots are a great choice to top these muffins!
1/2 cup Coconut Oil (I always use distilled, so it has no flavor) Room Temp
2/3 c. Sucanat (or granulated sugar of choice) + a little for sprinkling
2 Flax Eggs (2TBLS Ground Flax Mix With 6TBLS Water Let Sit 3 Min)
1 tsp. Vanilla Extract
1/2 c. Almond Milk
1 1/4 c. Bob’s Red Mill All Purpose Gluten Free Baking Flour
3/4tsp Baking Powder
1/4 tsp. Xanthum Gum
1/4tsp. Baking Soda
1/4tsp. Sea Salt
4 Fresh Ripe Apricots
1) Preheat oven to 325 degrees. Grease or line 12 muffin tins. Beat Coconut oil (make sure coconut oil is at room temp) and sucanat with a hand mixer till creamy. Add flax egg, vanilla, and almond milk, beat until well blended.
2) Add flour, baking powder, xanthum gum, baking soda, and salt, blending with mixer till smooth.
3 )Stir in chocolate chips by hand.
4) Fill muffin tins ¾ full.
5) Thinly slice apricots, and place slices on top of batter and sprinkle with a little sugar
Bake muffin cupcakes until a toothpick inserted comes out clean. About 20 min.
Gluten Free Santa Fe
I was recently in Santa Fe, New Mexico and wanted to share a couple of my favorite spots to eat in town
Le Pod- They describe themselves as “a hip, retro Airstream eatery on wheels”. This little food truck serves Gluten Free Crepes made out of buckwheat flour, I had two kinds the a fruit kind with strawberries and the savory one with sweet potato, spaghetti squash pecans, and maple syrup open M-F from 11-4, located near the plaza
India Palace- for Santa Fe being such a small town, I surprised by how extremely excellent the Indian Food was here.
Located near the plaza
Joe’s Dinner- They focus on having many gluten free items, and are very accommodating. I had a gluten free veggie pizza and had them leave off the cheese and it was still excellent! Located at 2801 Rodeo Rd Santa Fe, NM 87507
Tia Sophia’s Café- This little café was the perfect place to go for breakfast, they are extremely accommodating, I tend to make up my own order which was a green salad with side of guacamole, rice and beans, all very excellent! Located near the plaza
A place I didn’t have a chance to check out but all the locals rave about is Revolutionary Bakery, which has lots of gluten free baked goods.
Also make sure to check out Oleaceae : Best Olive Oil and Vinegars on the Planet located near the plaza at 100 E San Francisco St Santa Fe, NM 87501
My other not to be missed places in Santa Fe is Ten Thousand Waves- one of the best spas you will ever go to.
You will NEVER use another nail polish remover again! Bearnaked Nail Wipes by Josie Maran - I love these! Find them at Sephora
Strawberry Rhubarb Crisp
Every year I wait for it to be rhubarb season, strawberries and rhubarb are one of my absolute favorite combinations! I love making crisps cause they are so much easier and less time consuming than pies, and the taste is always phenomenal. The chia seed and buckwheat groats really add something special. This is the perfect dish to bring to friends.
3 – 8oz. containers of Ripe Strawberries sliced
1 LB. Rhubarb (about 2 big stalks) cut into chunks
2 TBLS. Arrowroot Powder
3 TBLS. Orange Juice
Mix all together add put into greased 10 in. pie plate
1 c. Chopped Walnuts
1/2 c. Quinoa Flakes
1/2c. Sweet Rice Flour
1/4c. Chia Seed
1/4c. Buckwheat Groats
1/4tsp. Sea Salt
1/3c. Soft Distilled Coconut Oil
Stir together all dry ingredients first, then add agave, next using a fork mash in the coconut oil till evenly distributed. Crumble topping evenly over dish
Bake at 350 degrees for 30 min, or until golden on top