Page 19 - Florida Sentinel 4-27-18

Recipes
Food plays a key role in reducing inflammation in the body, so here’s some grain free, anti- inflammatory gluten-free recipes that you may like.
Gluten is a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).
A gluten-free diet should be mainly based on naturally gluten-free foods with a good balance of micro and macro nutrients: meat, fish, eggs, beans, nuts, fruits, vegetables, potatoes, and rice, are all appropriate com- ponents of such a diet.
Gluten-free is good for you, and can taste good too.
Cauliflower helps reduce cancer risk and fights inflammation. It also helps to decrease the risk of heart disease and brain disorders because it pro- vides high levels of vitamins and minerals (Vit. C and K). It improves di- gestion and helps to detox the body. Need we say more about it.
Ingredients:
1 large head of cauliflower cut into
florets (5-6 cups)
1 large (about 1/2 lb.) leek, halved lengthwise and cut crosswise into half moons
2 Tbs. olive oil
11/4 cup almond milk
1/3 cup cashew butter
1/2 cup nutritional yeast 2garliccloves,pressedingar- lic press
1/4 cup chopped chives
Preparation: Preheat oven to 425°F. Combine cauliflower and leeks on a parchment-lined baking sheet. Drizzle with olive oil and toss with your hands to mix. Sprinkle all over with salt and pepper and roast for 20 minutes, stirring halfway through.
While cauliflower is roasting, combine almond milk, cashew butter, nutritional yeast, and garlic in a blender. Purée until smooth and creamy. Season to taste with salt. Transfer to a small saucepan and simmer to warm.
Remove roasted cauliflower and leeks from oven and combine with "cheese" sauce in an 8-inch square baking dish. Return to oven, and bake 5-7 minutes longer, until mixture is hot. Divide be- tween individual serving dishes, sprinkle with chives, and serve hot.
Cauliflower Gratin
Slow Cooked Cherry Beef with Butternut Squash
Although the combination of beef and cherries may sound odd, it's a pairing that works really well.
Cherries and cherry juice have a reputation for being anti-inflam- matory-one reason why they have long been used as a natural treat- ment for gout.
For the dressing:
12 oz. frozen dark cherries
1 medium butternut squash, peeled, seeded, quartered, and sliced
1 large sweet onion, sliced 1⁄2 cup dried, juice-sweet- ened tart cherries
11⁄4 lbs. cubed, grass-fed stew beef (about 2-inch
cubes)
1 14-oz. can diced tomatoes, undrained
2 Tbs. quick-cooking tapioca 2 tsp. unsweetened tart cherry or apple butter, op- tional
3⁄4 tsp. salt
1⁄2 tsp. black pepper
1⁄4 tsp. cinnamon
Preparation: Place frozen cherries, squash, onion, and dried cherries on bottom of slow cooker. Top with beef cubes.
In medium bowl, combine tomatoes, tapioca, cherry butter (if using), salt, pepper, and cinnamon, and mix well to thor- oughly combine.
Pour tomato mixture over beef and cook on high 4-5 hours, or on low 5-6 hours, until beef is cooked through, but still moist, and squash is tender.
Cocoa-Nut Chia Pudding
This creamy treat is sweet and subtly spiced with a soft chocolate overtone. People will be shocked to hear that the only actual sweetener in the whole shebang is a single date. And, even bet- ter, the cinnamon helps with any blood sugar response.
Instead of serving this delicious treat immediately, you can also refrigerate it for a couple days- just be sure to stir it before serving cold, at room temperature, or gently warmed.
Ingredients:
11⁄2 cups fresh young co- conut water (or unsweet- ened vanilla almond milk) 1 scoop organic chocolate whey protein powder
1 Tbs. raw almond butter 1 Medjool date, pitted
1 tsp. ground cinnamon 1⁄2 tsp. vanilla extract
2 good pinches ground cardamom
1 pinch sea salt
1⁄4 cup chia seeds
1 Tbs. hempseeds
1 Tbs. raw cacao nibs
Directions: Combine coconut water, whey protein powder, almond butter, date, cinnamon, vanilla extract, cardamom, and sea salt in high-powered blender. Blend until very smooth. Transfer contents to quart-sized jar.
Add chia seeds, hempseeds, and cacao nibs, and stir well to incorporate. Cover, and set aside at least 20 minutes. Stir again, and enjoy.
Spicy Sweet Potato & Collard "Dosas"
Ingredients:
3 large sweet
chopped
2 Tbs. coconut oil
1 small yellow onion, chopped 2 garlic cloves, peeled and very thinly sliced
1 Tbs. red chili flakes
1 Tbs. grated fresh ginger 2 tsp. curry powder
1 tsp. mustard seeds
1/2 tsp. cumin seeds
1 small lime
3 scallions, chopped
1/4 cup cilantro, chopped
8 large, intact, and unblem- ished collard leaves (about 1 bunch)
Tomato chutney or Major Grey chutney for serving
potatoes,
Directions: Arrange sweet potatoes in a steamer basket and steam for 10 minutes, until tender.
While sweet potatoes are steaming, heat oil in a large skillet and sauté onion for 3-4 minutes, until translucent. Add garlic, chili flakes, ginger, curry, mustard, and cumin; sauté for 1 minute longer, stir- ring constantly and being careful not to brown the garlic or burn spices.
Add sweet potatoes to onion and spice mixture; stir, and mash with a fork. Stir in lime, scallions, and cilantro, and keep warm.
Remove and discard stems from collards. Drop leaves into a large pot of boiling water and cook for 8 minutes, until pliable but still bright green. Remove cooked collards from boiling water with tongs and drop into ice water for 30 seconds to stop cooking and set color. Remove from ice bath, and pat dry thoroughly with paper towels.
To assemble rolls: place one leaf on a flat surface, with the inside surface of the leaf showings. Cut off lower inch of leaf. Mound about 1⁄2 cup of sweet potato mixture onto lower third of the leaf. Fold bottom edge of leaf over mixture, and fold sides of leaves in to cover mixture. Starting at the bottom edge, roll leaf tightly to encase filling completely.
Reserve any leftover filling for later use. Serve immediately with chutney.
FRIDAY, APRIL 27, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B