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Chocolate No Bake Cookies: An Old-Fashioned Fudgy Recipe

originally from: https://www.godairyfree.org/recipes/chocolate-no-bake-cookies-dairy-free

For years, many of us have enjoyed Enjoy Life’s classic cookies and treats. And now, they’re challenging me and you to share our all-time favorite dessert recipes for their Generations of Inspiration campaign. In honor of this, I’m sharing my naturally dairy-free, nut-free, and gluten-free chocolate no bake cookies recipe, and the story behind it, […]

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Gluten Free Pickled Vegetable Pakoras with Mint Chutney Recipe

originally from: https://simplygluten-free.com/blog/2018/01/gluten-free-pickled-vegetable-pakoras-with-mint-chutney-recipe.html

I think it’s pretty safe to say that most cultures, even if they don’t typically fry a lot of their foods, have at least one type of fried appetizer or snack.

The American South has hushpuppies, Japan has

The post Gluten Free Pickled Vegetable Pakoras with Mint Chutney Recipe appeared first on Simply Gluten Free.

Baked Granola Bars: A Versatile, Any Day, Dairy-Free Snack

originally from: https://www.godairyfree.org/recipes/baked-granola-bars

Over 10 years ago, I discovered this versatile baked granola bars recipe on AllRecipes.  I’ve since experimented with many dairy-free variations, and decided to update this post. I’ve also added some fresh new photos so you can see how they turn out! The version pictured is actually gluten free, but they look pretty identical to […]

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Meta-analysis discovers vitamin D deficiency may be a marker for glucose homeostasis in diabetic and non-diabetic individuals

originally from: https://www.vitamindcouncil.org/meta-analysis-discovers-vitamin-d-deficiency-may-be-a-marker-for-glucose-homeostasis-in-diabetic-and-non-diabetic-individuals/

A recent meta-analysis of observational studies evaluated the relationship between vitamin D status and onset of type 2 diabetes.

Roasted Carrot and Dill Hummus

originally from: http://ohsheglows.com/2018/01/17/roasted-carrot-and-dill-hummus/

I just checked the version history of my Roasted Carrot and Dill Hummus Google Doc and realized that I first tested this hummus recipe on January 10, 2015. What the heck? THREE years ago?! #hellotimewarp Better late than never, I say…although I know a few people who are likely baffled by its turtle-paced cross to the finish line! 

My kiddos are hummus fiends (they’ll actually eat it by the spoonful…I have no idea who they got that habit from…), and they gobbled up this roasted carrot version in no time. I like knowing that it’s packing a couple extra veggies—what’s not to love about a sneaky vitamin boost? 

I know what you’re thinking: Ange, is this hummus really worth roasting carrots for? I agree, it’s sort of a big ask for a hummus recipe, but every time I make this version I’m reminded how much I LOVE the flavour combo. The smoky charred carrots just give it that little something-something…not to mention a bit of sweet creamy-dreamy-ness (technical term) alongside a hint of dill—so bright and fresh!

A couple fun tricks: Since I’m already roasting carrots for the recipe, I like to add a few extras along with some other veggies, like broccoli, for dipping into the hummus or layering in a wrap. So throw whatever veggies you have onto the roasting pan and go wild. Or you might even toss on a handful of chickpeas to get in on the roasting party—they’re also great in a wrap, served on salad, or sprinkled as a garnish on the hummus itself. Another trick I use now and then is to roast the carrots before bed and pop them into a container in the fridge overnight. The next day, the carrots are ready to be thrown into the food processor with the other hummus ingredients so it all comes together super fast. 

Before I get to the recipe, I’d also like to mention that The Oh She Glows Recipe App is still on sale for 99 cents in the iTunes Store! (The Google Play Store operates separately from iTunes, and we weren’t able to extend the Oh She Glows app sale any longer with them, unfortunately—we’ll have to do another sale in the near future!) A huge thank you to everyone who has supported our app and left such great feedback! It means the world to us as this has been such a passion project. 

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Roasted Carrot and Dill Hummus
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Roasted carrots and fresh dill lend this creamy hummus a lightly sweet and tangy flavour that’s downright irresistible! This recipe was love at first bite and has since claimed the number 1 spot in my homemade hummus repertoire. Because this version calls for roasted carrots, I sometimes like to make the most of that oven time by roasting a few extra veggies alongside for dipping. This hummus is lovely layered in wraps or sandwiches, paired with crackers and veggies, spread on toast, or served on top of warm veggie bowls or salads—or just eaten with a spoon (you know I do). I encourage you to play around with the amount of dill, lemon, oil, and/or garlic to find your perfect version. I purposely kept the lemon and dill pretty light so that you can tweak to taste. Thank you to She Likes Food for inspiring this delicious hummus flavour!

Yield
2 1/4 cups (560 mL)

Prep time
10 Minutes

Cook time
35 Minutes

Total time
45 Minutes

Ingredients:
For the hummus:1 1/2 cups (200 g) peeled and diced carrots (2 to 3 medium chopped into 1/2-inch pieces)1 teaspoon (5 mL) untoasted sesame or olive oilPinch fine sea salt1 small garlic clove3 packed tablespoons (6 g) chopped fresh dill, or more to taste1 (14-ounce/398 mL) can chickpeas*1/4 cup (60 mL) tahini2 tablespoons (30 mL) fresh lemon juice, or more to taste4 tablespoons (60 mL) chickpea brine or filtered water, or more if needed**1 to 2 teaspoons (5 to 10 mL) untoasted sesame oil or light olive oil, to taste3/4 to 1 1/4 teaspoons fine sea salt, to tasteFor garnish:Ground cumin, ground coriander, and/or fresh minced dill (optional)

Directions:
Preheat oven to 400°F (200°C) and line a roasting pan with parchment paper. Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 32 to 37 minutes, until carrots are fork-tender and blackened on the bottom. About 5 to 10 minutes before your carrots are done roasting, place the garlic and fresh dill into a large food processor. Process until minced. Drain the chickpeas over a small bowl, reserving the chickpea brine, if using. Next add the drained chickpeas, tahini, lemon juice, chickpea brine (or filtered water, if using), oil, and salt. Process until smooth, stopping to scrape down the side of the processor as necessary. When the carrots are ready, carefully transport them to the processor using the parchment paper as a handle to carry. Process the mixture again until smooth. I like to let the machine run for a couple minutes so it gets as smooth as possible. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or water depending on your preferences. Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil, if desired. Leftover hummus will keep in an airtight container in the fridge for about 5 to 7 days.

Tips:

* If using freshly cooked chickpeas, please use only 1 cup. For some reason when using freshly cooked chickpeas, this hummus turns out on the thicker side. To keep from throwing off the other flavours, I recommend using just 1 cup of freshly cooked chickpeas in place of the 1 1/2 cups found in a 14-ounce can. This version will also produce a slightly smaller yield.

 

** Chickpea brine (or aquafaba) is simply the liquid found in a can of chickpeas. I find using aquafaba yields a creamier hummus, but the difference is slight. Feel free to use regular ol’ water if you wish!

Here’s a little behind-the-scenes action for ya! My photography studio is slowly being taken over by toys!! Send help. 

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Have Pasta & Keep Your Resolutions, Too!

originally from: https://simplygluten-free.com/blog/2018/01/skinnypasta-keeps-resolutions.html

Pasta isn’t usually something you’d think of when talking about New Year’s resolutions to eat healthier or get fit. But, believe it or not, it is in fact possible to eat pasta and keep your health and fitness goals.

Before I jump right in and tell you how

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Sesame Ginger Tofu: Marinated to Enjoy Fresh or Baked!

originally from: https://www.godairyfree.org/recipes/sesame-ginger-tofu

Whether you’re following a plant-based diet or just looking for a tasty meatless Monday entree, this sesame ginger tofu is a dish to consider. Tofu is fabulous at absorbing flavors, making this a fantastic Asian-inspired protein. Enjoy it fresh atop salads or bake it for a warm, crispier protein. We’ve included instructions for both! Special […]

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REBBL Protein Elixirs: Creamy Coconut Milk Beverages with Muscle

originally from: https://www.godairyfree.org/product-reviews/rebbl-protein-elixirs

Last week, Sarah S. shared a very extensive review on REBBL Elixirs, and many of you asked about the protein-rich flavors. So this week she’s sharing tasting notes and details on REBBL Protein Elixirs. I love that all of the REBBL Protein Elixirs have 12 to 16 grams of plant-based protein, but without any protein […]

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