Recipes
I offer these in order to help support those who are following Carroll Food Intolerance Test Results as well as anyone making lifestyle changes ad learning to cook more healthy and nutritious meals:
"Cream" of Broccoli Soup
3 stalks of organic broccoli (chopped small)
1 medium onion (chopped small)
2 garlic cloves (chopped or pressed)
1 quart vegetable or chicken broth
1 can coconut milk
Cook in the broth all other ingredients except coconut milk until the broccoli is soft, but not overcooked. Pour into blender and purée. Pour back into pot with burner on low heat, stir in coconut milk to desired thickness. Season to taste. Contains no dairy, but some fruit (coconut).
Bean Salad
1 can whole navy or garbanzo beans (chick peas)
4 sticks celery (chopped)
1 onion (chopped)
1 green pepper (chopped)
1 fresh tomato (cut into wedges)
[Dressing]
1/4 cup olive oil
1 tablespoon apple cider vinegar
salt, pepper, oregano, garlic (minced) to taste
Pour oil and vinegar into jar with sesoning, then tighten top and shake vigorously. Pour dressing over salad. Best if made ahead of time and allowed to marinate in refridgerator. Contains fruit (olive oil and apple cider vinegar).
"Thumbprint" Cookies
1 cup rice, spelt, or amaranth flour
1 cup rolled oats (ground into flour)
1 cup raw nuts (i.e. almonds or walnuts; ground into meal)
1 teaspoon cinnamon
1/3 to 1/2 cup cooking oil
1/2 cup honey, maple syrup, brown rice syrup, or molasses
filling of choice (i.e. chocolate chips, jelly, pumpkin purée)
Pre-heat overn to 350 degrees. Mix dry ingredients, then add to wet ingredients and stir all together. Form small balls and place them on an ungreased cookie sheet. Then form a thumbprint in each cookie and fill the depression with a filling of your choice. (If using a nut butter, add only after cookie has baked and cooled.) Bake for 12 to 15 minutes, taking care that bottom does not burn. Contains no egg, potato, soy, or dairy.