Oh my Burrito!!

I have missed burritos. A lot. So when I saw some rice paper at the store I thought, hey maybe I can make a burrito with a rice paper!

What do you need before you have a burrito?  You need cheese, salsa, olives and re-fried beans. Dairy doesn’t sit well with me, but I love cheese. Cashew Cheese has become a favorite around my table.

 20150513_161135Take some raw cashews and soak them for at least 2 hours. Drain them and put them in your food processor or blender with nutritional yeast (for the cheesy flavor), garlic powder, black pepper, salt, apple cider vinegar and some lemon juice and blend it all together.

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 You’ll end up getting a smoother cheese using a high power blender like a vita-mix, but a food processor works just as well if you don’t mind having less creamy spreadable cheese.

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This is the rice paper I used. You place the paper in warm water for 10 seconds, place it on a plate, add all the toppings you desire, wrap it up then roll it in brown rice flower.

Here is a photo walk through of the process I went through.

 

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I double wrapped them because Just one layer was a flimsy shield for all my burrito fill-ins. Rolling the first layer in brown rice flower, helps with transparency. Without rolling them in brown rice flower, you can see all the filling, and it just feels weird not to have a wrapping on burrito innards.

20150513_16233620150513_16234120150513_16210220150513_16242920150513_16243920150513_172852 I baked them in the oven for several minutes. I wish  I had written down exactly what I did the first time because I haven’t been able to replicate the crispiness I had with my first batch.

 

Still, it’s a great meal as my toddler can testify.

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Gluten-Free Orange Bread!

While I was making chicken soup, I decided I wanted a sweet bread to go with it. Time for some banana bread!! Hold the phone… banana bread? Yeah, that was my first thought too. I was going to be taking some of the soup to a friend of mine who wasn’t feeling very well, and he doesn’t like Bananas. I was determined to make a sweet bread for him to go with his soup. Luckily my handy dandy gluten-free living cook-book was able to save the day! Mostly, I didn’t have coconut or coconut milk, so I modified the recipe for what I had on hand and here’s what it turned out. (Sadly, I don’t have any pictures of the bread, so when I make this again I will post pictures then)

Orange Bread
A yummy dessert bread
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For the Bread
  1. 1/2 Cup Tapioca Starch
  2. 1/4 Cup Teff Flour
  3. 1/4 Cup Brown Rice Flour
  4. 1/2 Cup Potato Starch
  5. 1/2 Cup Sorghum Flour
  6. 1/2 tsp Baking Soda
  7. 1/2 tsp Salt
  8. 2/3 Cup Sugar
  9. 2 tsp Baking Powder
  10. 1 1/2 tsp Xanthan Gum
  11. Zest of 1 small Orange
  12. Juice of 1 small Orange
  13. 1 TBSP Vanilla
  14. 3/4 Cup Almond Milk
  15. 1/3 Cup Olive Oil
  16. 1/2 Cup Applesauce
  17. 1 tsp Baking Powder
  18. For the Glaze
  19. 1/2 Cup Powdered Sugar
  20. 2 TBSP Orange Juice (Fresh squeezed preferred)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together Starches, Flours, Sugar, 2 tsps Baking Powder, Xanthan Gum and Orange Zest.
  3. In a small bowl, mix applesauce and 1 tsp baking powder together. It will get bubbly. Set the applesauce to the side.
  4. Add Vanilla, Milk, Olive Oil and Orange Juice to the flour mixture. Mix together for a minute or two (Or 30 seconds if using an electric mixer) before adding the applesauce mix.
  5. Mix until everything is well blended.
  6. Pour batter into a greased bread pan.
  7. Bake for 55 - 60 minutes, or until top is browned and a toothpick can be inserted into the middle and come out clean.
  8. Leave the bread in the pan and poke several holes in the top with a toothpick.
  9. Make the Glaze by mixing the Powdered Sugar and the Orange Juice together.
  10. Spoon the Glaze over the top of the Bread.
  11. Let cool in the pan for 10 minutes.
  12. Remove from pan and let cool completely on a wire rack.
  13. Store in an airtight container for up to 3 days.
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It’s so good! My friend gave it the most suspisious look when I told him it came from my dairy-gluten-free cookbook, but he really enjoyed it! “I thought this would taste less… wheaty” Was all he could say about my wonderful bread! How awesome of a compliment is that?!

Till the next post!
N.

Gluten-Free Cracker Treats (Of the Graham variety)

My Nieces and Nephews love Teddy Grahams, but when I or my daughter have snacks with them, we can’t enjoy those delicious little guys without intestinal issues. So I had to find an alternative snack.

Luckily one of my wonderful sisters recently gifted me with a gluten-free recipe book (The Healthy Gluten-Free Life by Tammy Credicott) that had a graham cracker recipe, but it was for large sheets of crackers to be used in s’more making (nothing wrong with s’mores, just not what I was looking for), so I did a little tweaking to the bake time and the result was perfect! My test subjects *cough-cough* I mean my sisters and their children LOVE them! As does my little angel.

Yummy Snack-able Crackers (of the Graham Variety)

Dry Ingredients:
3/4 Cup Sorghum Flour
1/2 Cup Brown Rice Flour
1/4 Cup Amaranth Flour
1/2 Cup Potato Starch
1/2 Cup Tapioca Starch
1/3 Cup Packed Brown Sugar
2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Xanthan Gum
1/2 tsp Baking Soda
1/4 tsp Salt
Wet Ingredients:
1/2 Cup Shortening
5-6 TBSP Cold Water
1/4 Cup Honey
2 tsp Pure Vanilla Extract

1. Whisk together dry ingredients.
2. Using your hands or a pastry cutter mix and crumble the shortening into the dry mix until crumbs form.
3. Add 3 Tbsp cold water, honey and vanilla. Stir with a spoon until it comes together and forms a ball. If needed, add another Tbsp or two of cold water.
4. Divide dough in half, form into discs, wrap, and refrigerate 1 hour.
5. Using one disc at a time, roll between 2 pieces of parchment paper to 1/8 inch thickness (can be 1/4 if you want thicker treats, but 1/8 inch works really well too)
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6. Remove top parchment paper, using a small cookie cutter cut dough to form small treats, place cut out treats on parchment paper on baking sheet. Repeat until all dough is used.
7. Bake at 325 degrees for 10 minutes. Store in an airtight container for up to a week.SSPX0026

For more variety try these variations: When treats are fresh out of the oven gently brush honey across the top for more flavor. Or mix 1 Tbsp cinnamon and 2 Tbsp sugar in a bowl and sprinkle across the top of the treats before baking.

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Baking tip: If you don’t want to spend the time cutting all those tiny treats out, place the rolled out dough on a parchment paper on the cookie sheet and score with a knife into tiny squares and bake for 12-14 minutes and then break them apart after baking for easy small finger snacks. (Like the right side of this photo)

Bonus tip! Make Graham Cracker cups for s’more cups! Melt Enjoy life chocolate to fill the cups with, then top with marshmallow cream!
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These treats are going to be around my house all the time! Enjoy your treats!

Brought to you by
irRAWsisitible Gluten-Free Department

Apple Juice

Amara with Apple Juice
What is it about apple juice that just gets a body feeling so happy, happy, satisfied?!

When I was a little girl, the old saying, “An apple a day keeps the doctor away”, was probably old even then – yet the advice is good. And nowadays, there is study after study that corroborates that saying with scientific proof. 

There are many, many benefits to juicing apples. Having that luscious, pulpy, cloudy liquid waiting for you in a cup (or jar) is anticipation at its best. First of all, there is the aroma – and then POW there is a taste that cannot be described. It is heavenly manna – and our picture here shows Amara with her cup of fresh apple juice. She LOVES fresh juice. She can even use ASL and ask us for her favorite juice when she wants it. Smart girl.

During allergy season, allergy inflammation flares up and can create asthma attacks. One son is an asthmatic. What to do?! I was relieved to find out that I had already been doing many things to keep his inflammation down, and I hadn’t even known it. There is quercetin in apples, known to reduce allergy flare ups. Does it replace his inhaler? No, but it seems he needs it less when he’s eating salads and drinking fresh juices. 

My other son is allergic to just about every grass and tree on the planet. We give him quercetin and nettle. Believe me, we wouldn’t get through allergy season without these wonderful supplements.

Fresh Apple Juice can be taken: Straight: in small sips, in large gulps; Mixed: in smoothies as the main base, in smoothies as the hint of tang; Frozen: in ice cubes as the cooler in lemonade, in popsicles (the varieties here are endless). Have fun with your Apple Juice – and have a healthy snack!

Canned Troubles

Have you ever sat in your kitchen staring at your canned goods with the thought “I have no idea how to make this stuff appealing…” I know I have. As long as I can remember my mother has had cans of peaches and pears on her shelves. We do have a variety of ways to eat them, we’ve turned pears into raw-veggie rabbits and both fruits have been added to cottage cheese and eaten. Of course pies and plain have been used as well. As I was sitting there staring at them, none of those options seemed appetizing. Then I saw the blender and I got an idea, and these delicious recipes were born. *MWAHAHA*

Peach Pie Shake
A Peach Pie in a Glass
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Ingredients
  1. 1 Can Peaches (29 oz)
  2. 3 cups Ice
  3. 1/2 tsp Cinnamon
  4. 1/4 cup Brown Sugar
Instructions
  1. Blend all ingredients in a Vitamix Blender on the smoothie setting and then enjoy!
Notes
  1. You can leave out the sweetener or use 1/4 cup applesauce instead of brown sugar, or a TBSP of honey instead of the brown sugar. Any way you choose to do it, it'll taste like nirvana.
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  Pear Pie Shake

1 can pears
½ cup applesauce
½ tsp cinnamon
2 ½ cups ice

Blend all ingredients in a Vitamix Blender on smoothie setting and enjoy (for extra vitamins add some spinach) I’ve even made these smoothies with fresh fruit in a normal blender, they still taste delicious with ultra creaminess!  Enjoy your Fruit Pies in a cup!

Brought to you by irRAWsisitible Gluten-Free Department

Day 2 ~ Apple Cider Vinegar = Conditioner

I’m still in love with my hair! Here’s what it looked like before I went to bed last night.

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Not bad right?? After a day of chasing kids, I’d say it looks a lot better then it normally does.

The next couple of photos (Because pictures can say waaaay more than I ever could about my hair) show in this order

1. When I woke up. 2. Right out of the shower. 3. After good old-fashioned towel and air drying. 4. Put up in half a bun. 5. Hairstyle of the day. 6. How it looked before bed.


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This morning I did wash a little differently I washed with 2 1/2 TBSP of baking soda in 2 cups of water, then rinsed, then followed with 2 TBSP of apple cider vinegar in the same 2 cup measure mixed with 2 cups of water.

It may be 60 days without shampoo, but I must say, as I was rinsing out the baking soda this morning I totally thought I was going to need to put in conditioner because my hair felt all sorts of tangled. Then I mixed the apple cider vinegar with the water and gently scrubbed that into my head. When I started rinsing my mind was wandering to conditioners when I realized, that my hair was no longer knotted. I came to this conclusion ~ baking soda = shampoo & apple cider vinegar = conditioner.

Until the next post!
N.

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Day 1 – “No ‘Poo” Challenge

20150216_083557I love being clean, it’s a lovely feeling! I’ve seen posts around the internet lately of people doing a “No ‘Poo” (“No Shampoo”) 60 day challenge, instead of using shampoo they use a mixture of water, baking soda and apple cider vinegar. I thought, “What the heck, I’ll give this a try” And today was my first day without using shampoo.

20150216_082051I LOVE IT!!! My hair never reacts like it has today just after a shower. I used a blow dryer to dry my hair and instead of frizzy hair I got sassy- full-of-more-volume hair. Just look at these photos I took after I dried my hair!

I wish I had taken a few pictures of what it looked like before, but I didn’t think I was going to be blogging about this experiment. But after starting it, what good is an experiment if you don’t share your findings? 

20150216_082102I mixed 2 TBSP Baking Soda with 2 cups of water, let it dissolve, then poured it slowly over my head while scrubbing, and then I rinsed it out. Next I mixed 2 TBSP Apple Cider Vinegar with 2 cups water (Same container as the baking soda), then poured that over my head and scrubbed for a bit, then rinsed that out too. 

It was super simple, and I love the results. I’m gonna do a little more Baking Soda tomorrow, to see if I like that more, or less. But I’m still in love with my hair!! I play with it and I NEVER play with my hair, and I don’t want to put it up. This is so awesome!!

Until tomorrow!!
N.

Gluten-Free Kisses for Naomi

gluten-free kisses

It is so often difficult to find things to tempt the more finicky palate of my autistic son, who has sensitivities to a great many, many things. Heck, my husband too, for that matter! Hah!

Additionally, I have a granddaughter that is gluten-intolerant, and a daughter that is very gluten- and milk-sensitive.  They have severe gastro-intestinal distress when they eat something they shouldn’t have. It is difficult to be 100% perfect in our wheat society.

 Then, there are my dear neighbors with a wee girl that cannot eat wheat and is SO dedicated to making sure that her tummy doesn’t hurt, and sometimes its SO hard to find something in the store that actually tastes like more than cardboard. 

They are all my dearest Valentines, and I seek out, search for, and gratefully share recipes that make their lives so much richer and tastier, and healthier, and mine a little easier too.

This gorgeous little creation came from Simply Gluten Free, one of my favorite resources for gluten-free recipes, and a whole lot of creative fun!

So quickly, with only a tiny bit of fanfare – I share with you the link to Gluten-Free Kisses, and hope you enjoy them as much as we have.

Quinoa Parfait

Quinoa Parfait 2 Quinoa is a delicious grain, small, multi-colored, kind of nutty, chewable, and fun. Ben has learned to enjoy it with yogurt, and fresh fruit.

Quinoa ParfaitIn fact, today with the leftovers from the breakfast cooking pot, we made a Quinoa Parfait to have as a snack when he gets home from school. 

He’s thinking about the toppings, wondering if blueberries might be better for him than say, perhaps a banana – Oh! and then remembering his favorite fruit – It’ll be topped with Kiwi!!!