4 teaspoons olive

2 teaspoons lemon juice or cider vinegar

2 teaspoons granular sugar

1/4 teaspoon dried marjoram

3/4 cup buttermilk

3 tablespoons Greek yogurt

2 tablespoons Vegenasie (find at Wholefoods in Refrigerator         section get the one with grape seed.)

2 tablespoons finely chopped onion

2 tablespoons minced fresh parsley or dried

½ tsp garlic powder or use 1 whole clove minced

Clean a small bunch of kale leaves and lay on a towel to dry.  Using a small knife, peel off a small portion of the stem so it’s thinner.

Preheat the oven to 350 degrees.

Arrange the kale chips on a cookie sheet with the leaf edges just touching each other.

Drizzle with olive oil and sprinkle with sea salt.

Place in the oven while it is still preheating and set the timer for 15 minutes.

Remove when leaves turn slightly dark and crisp.  Eat immediately!

For 6 servings: Preheat oven to 450°

• Cook 1lb RED or WHITE DICED POTATOES in boiling salted water for 10 minutes.
• Add 1lb FROZEN GREEN BEANS, partially cover pot, and cook for 7 to 10 minutes more. Drain.
• Puree in the blender with 5tbsp OIL or BUTTER, and NUTMEG, SALT and PEPPER to taste.
• Scrape into a lecithin-sprayed gratin dish. Bake for 15 minutes until a skin forms on the top, and puree is heated through. Serve immediately with crackers or rye rounds.

Preheat oven to 350°. Mix honey, oil, vanilla, pumpkin and lemon extract together. Mix rice flour and baking powder together. Blend wet mix with dry to a drop cookie consistency. Place dough onto a greased cookie sheet and flatten with a fork. Bake for 20 minutes

1 cup brown rice flour

1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour) *If you are sensitive to oat flour, try quinoa flour

3/4 cup millet flour

1/2 cup tapioca flour

1/3 cup arrowroot starch* you can substitute cornstarch if you need to

1/3 cup sweet rice flour

1/4 flax seed meal (you can’t taste it and it adds fiber)

1 Tablespoon xanthan gum

3 eggs

1 tsp apple cider vinegar

1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast

1 Tablespoon molasses

3 Tablespoons brown sugar

1 1/2 teaspoons salt

4 Tablespoons butter or butter substitute, melted

1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)

DIRECTIONS:

Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off. In the bowl of your stand mixer (I used my paddle not my dough hook for this recipe), sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Heat your water for proofing the yeast. I recommend 120 degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once your yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add your water (should still be warm) to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. I beat my dough on high for about 15 minutes in my stand mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 – 1 1/2 hours. You can put plastic wrap or a towel over the pan. My house is much too cold right now so I put mine in the oven so that the dough can rise. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees. As you can tell, I am big on thermometers.

Makes a delicious loaf of bread that is eaten in no time. My bread is always consumed within 2 days so I don’t know how long it lasts. I would not refrigerate this bread ( it might get soggy), but I would slice and freeze it for later use.

Ingredients

×        1 cup brown rice flour

×        1 1/4 cup white rice flour

×        1/4 cup potato starch

×        2/3 cup tapioca starch

×        3/4 cup sweet rice flour

×        1/3 cup arrowroot starch

×        2 tsp xantham gum

Directions

Sift together twice and mix well. Can be used 1:1 for all purpose wheat flour. Additional xantham gum may be needed in some recipes.

For 4 servings: Preheat grill and brush with oil.

Marinate 1 lb THICK FRESH AHI STEAKS for 1 hour in:

2 tbsp LEMON JUICE

2 tsp FRESH THYME LEAVES

½ tsp SESAME SALT

2 tsp ROSEMARY SPRIGS

3 tbsp OLIVE OIL

½ tsp CRACKED PEPPER

• Grill AHI for 4 minutes on each side until just pink in the center, squeezing with lemon juice during grilling. Garnish with LEMON QUARTERS and ROSEMARY SPRIGS.

• 2 cups coarsely chopped peeled yam (about 1 large or mix colors)
• 2 cups coarsely chopped peeled sweet potato (about 1 large)
• 1 1/2 cups of mixed yellow and purple beets (2-3 beets)
• 1 1/2 cups coarsely chopped parsnip (about 2 medium)
• 1 1/2 cups coarsely chopped carrot (about 2 medium)
• 2 tablespoons olive oil (more or less to taste))
• 1/2 teaspoon salt
• 3 shallots, halved
• 1 sprig fresh Rosemary finely chopped

Preparation

1. Preheat oven to 375°.
2. Combine all vegetables in a 9 x 13 glass casserole dish. Drizzle with olive oil and sprinkle with salt and fresh cut rosemary.  Roast at 375° for 40 minutes or until vegetables are tender and begin to brown, stirring every 20 minutes.