Gluten-Free Cooking Class

Gluten-Free Cooking Class
January 7, 2014 Comments Off on Gluten-Free Cooking Class Blog, Gluten-Free Cooking Nourish and Revive

My first attempt at teaching a Gluten-Free cooking class turns out to be soooooo much fun! Check out the adventures below!

me and ShawnIMG_0188breakfastjpg.jpgcrepe with logo

Fruit Salad with Mint

When you first arrived, some of you jumped right in and helped make the fruit salad. It is easy to make and perfect for our upcoming hot days. The secret ingredient is the mint! This secret ingredient will help keep the fruit fresh, so you can prepare it the night before. Fruit Salad with Mint - Recipe by Nourish and Revive www.nourishandrevive.com

Broccoli Salad

Broccoli Salad - Recipe by Nourish and Revive www.nourishandrevive.com

Broccoli Salad - close-up: Recipe by Nourish and Revive www.nourishandrevive.com







Here are two pictures of the broccoli salad. Remember we talked about making the salad the day before to let the flavors marinate and the broccoli will soften. If the broccoli salad is made that day, it will be more crisp and the nuts and seeds will also be more crisp.  

**Click the picture to view the recipe

**Benefits of Broccoli by Dr. Mercola

Kale Chips

Kale chips anyone? Really easy…heat oven to 350 degrees, massage kale with sesame oil, sprinkle with sea salt and bake for 15-30 minutes. oooohhh lala! Watch the video to revisit the excitement of preparing kalehttp://www.pccnaturalmarkets.com/pcc/videos/kale-chips

Kale Chips - Recipe by Nourish and Revive www.nourishandrevive.com

GingerBread Muffins

*Click the picture to view the recipe

Is my daughter so cute or what? Yes, I am proud of her and also thankful that she is such a good baker!

Here is her recipe: Gluten-Free Gingerbread muffins – makes 12Gingerbread muffins - Recipe by Nourish and Revive www.nourishandrevive.com ½ C coconut flour ½ C Bob’s Red Mill GF flour 1 tsp baking soda 2 tsp ground ginger 1 tsp ground cloves ½ tsp ground allspice ½ C melted butter ¼ C coconut sugar ¼ C molasses 4 eggs ½ C applesauce Preheat oven to 350 degrees. Whisk coconut flour, Bob’s GF flour, baking soda and spices in a large bowl. In a separate bowl, mix together butter, coconut sugar and molasses. Add in eggs one at a time and then the applesauce. Combine all ingredients together and fill muffin cups. Bake about 20 minutes.

Peach Crumble

from Ani’s 15 Day Fat Blast, by Ani Phyo – Makes one serving

*Click the picture to view the recipe

Peach Crumble - Recipe by Ani Phyo, posted by Nourish and Revive www.nourishandrevive.com

CRUST – 1/2 cup pecans, 1/8 teaspoon sea salt, 1/4 cup medjool dates, pitted, 1 teaspoon virgin coconut oil

FILLING – 2 cups peaches, sliced, 1/4 teaspoon maca powder, to taste

    • To make crust, combine pecans and salt in good processor. Pulse into medium-sized pieces. Add dates and coconut oil, and pulse to mix well. Texture should be sticky but also crumbly at the same time. If the mixture is too loose, add a splash of water or more dates; if it’s too sticky, add more pecans.
    • Peach Crumble - Recipe by Ani Phyo, posted by Nourish and Revive www.nourishandrevive.comTo make filling, toss peach slices with vanilla. Assemble in serving bowl by sprinkling half of the crust into bottom of bowl. Next, add peaches. Then top with crust.
    • Peach crumble will keep for a few days in the fridge. Store crumble crust separately, and it will keep for weeks in the fridge in an airtight container

yellow_smiley_face_star_shape_stickers-p217057331069078478bfdty_400[1]Thanks to Lizzie for her delicious cobbler.  We had it for breakfast this morning – yum!!!


Quinoa Tabouli Recipe

*Click the picture to view the recipe

Tabouli - recipe by Bon Appetit and photo by Jason Lowe

by The Bon Appétit Test Kitchen
Photograph by Jason Lowe
6 servings
• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

• Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
• Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
• Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.


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