Just a brief update on our temporary absence from the blogging scene. These last few months have been ultra busy and challenging for both of us – a new job, many new recipes being developed and tested for our upcoming new book (watch for it in the coming year as well as a rebirth of our present blog format), a new roof being installed on our house, and sadly, the loss of our beloved cat Bhakti on September 4th. We posted about him earlier in the year, telling you about his struggle with lymphoma. What a challenging journey – so many ups and downs. He fought so hard to live, but in the end his body was too weak to sustain the life he desired. We’ll always treasure the gift of this beautiful and special soul’s presence in our lives. A peaceful spirit, filled with pure love and joy. Just thinking about him brings a smile to my face and fills my heart with joy. Continue reading
When most of us start embracing a gluten free lifestyle, especially when it is due to health reasons, someone along the way introduces us to rice cakes because it is considered to be a safe substitution for regular bread. This person is generally well-meaning but the expression in their eyes belies their actions – they are really thinking “You poor thing – that is all you are going to eat from now on. Sure glad it isn’t me?!?” Most of us have experienced this scenario at one point or another. I think most of us have mixed feelings about rice cakes. It is definitely a safe option, but perhaps not the most enticing when it comes to flavor. This post is not intended to unfairly criticize rice cakes – far from it. We always have some on hand, just in case. Our favorite brand, hands down, is Lundberg, which offers organic brown rice cakes, which are also non-GMO. Continue reading
Who would have thought a cookie recipe could turn out to be such a challenge? If you bake with gluten, cookies are one of the easiest recipes to make. Even when baking gluten free, classic drop cookies, like chocolate chip, are fairly simple to create. A basic combination of flour, butter, sugar and eggs. In other words, not particularly difficult. When baking in general, the ratios of liquid to flour, and the proportions of butter and eggs are usually what determines the success of a recipe. This becomes even more important when creating a gluten free recipe. As a rule, most gluten free flours are not able to absorb high amounts of fat in the same way that gluten flours can. Continue reading
This is one of our very favorite desserts. It meets all the criteria we look for in making a dessert. It is generally loved by young and old alike. It doesn’t require baking, there are no gluten free flour ratios to balance out, no added sugar, free of lengthy preparation and complicated steps, and most importantly so delicious. In our globally connected world, you can now find strawberries almost year round. We generally prefer to eat foods as they are available seasonally, and locally grown if at all possible. Continue reading
Better late than never. At last, the posting for our gluten free version of the Best Ever Brownies, which we actually managed to make a couple of days ago for a birthday celebration, but didn’t have time to actually post.
Brownies have a special place in our hearts. In our own personal experience, we have been welcomed to several homes, including our current one, by some special neighbors bearing flowers and a beautiful plate of brownies. In fact, upon moving in to my very first apartment in this country, near San Francisco, my new neighbors, whom I had never met before, left a basket filled with brownies alongside a beautiful bunch of flowers by my doorstep. Continue reading
There is just something about the combination of peanut butter and chocolate; no matter the recipe it always ends up tasting amazing! Maybe it evokes memories of Halloween as a child? Whatever the reason, this classic duo has made its way into many favorite recipes, including this one.
With a sudden craving for chocolate the other day (I’m sure you can relate to the moment when any dessert containing chocolate sounds delicious) this seemed like a fun recipe to make, and has become a fast favorite with everyone. The perfect compliment to a cup of pumpkin coffee, reminding us all of the Fall weather, especially those of us here in New Mexico, are experiencing at present. Best of all, it’s gluten free. Continue reading
Our newly established vegetable garden has been keeping us on our toes throughout the summer, and we are in the midst of harvesting zucchini, cucumbers, chili peppers, potatoes, squash, lots of herbs and tomatoes.
Dealing with the challenges of a fractured wrist and the resulting surgery and ensuing healing process (it’s now been almost 8 weeks and healing very well), has held up our latest book project somewhat (as well as slowed down our posting frequency). We were already in the midst of publishing a new holiday book with all our favorite recipes (naturally, all gluten free) when all of this happened. Please, bear with us – things are looking up. Continue reading