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Archive for gluten free – Page 4

Chia Seeds


By Leslie · Comments (5) · January 5th, 2011

Cha Cha Cha Chia!  Yup, I'm talking about the same seeds that were used to grow those funny chia pets when you were a kid.   Chia-puppy

Who knew the unbelievable health benefits that come from eating the seeds?!  I can't believe I've gone so long without knowing much about these.  I have to thank my Uncle Alan for educating me about these.  We were staying at his house over Christmas and he picked up a scoopful of chia seeds and ate them.  Now my Uncle knows his stuff when it comes to health, he's one of the top surgeons in the country and is the smartest person I've ever met!  So when he has something to say, I listen.  We had a great discussion about the seeds and all the health benefits.  

Chia is harvested mainly in Mexico and an Aztec super food.  It's said that Aztec warriors subsisted on chia seeds alone during conquests.

Chia-seeds

Wow!  I still cannot believe I didn't know anything about these!  Here are just a few of the benefits:

1. They are the best plant based source for Omega-3 fatty acids {more than flax seeds and 8 times more than salmon!}

2. Chia seeds are an excellent gluten-free source of fiber.  Chia fiber is soluble fiber {the best kind} that helps lower your cholesterol and is super healthy for your heart

3. They are loaded with antioxidants!

4. a really high source of protein that is very easily digestible so great for pregnant vegetarians

5. Low glycemic index.  What is that you say?  Having an index of 1 means it actually helps lower the rate at which your body converts carbohydrates into sugars! {yes, that's a really good thing}  And by doing this it can curb your cravings for sugar ie. junk food!

6. Diet food.  Chia seeds can absorb 10 times their weight in water which fills you up faster {why you should take a spoonful every morning : ) }

7.  Oprah loves them!  She was introduced to them here, by Dr. Oz Dr-oz-oprah_pumpkin-chia-seed

Unlike most things that are good for you, they taste great!  Actually, you don't taste them at all because they have a super super mild flavor.  You won't even know they are there!  And they can be eaten with the shells on, unlike flax seeds which have to be ground up to get benefits.

Seriously, if you haven't left this website to go buy yourself some chia, do it now!  No, seriously, this is where you can find some  Chia Seeds : )

Now, that you have them, how do you eat them?  Well, yes, you could eat a tablespoon full in the morning and be fabulous, but there are all sorts of ways to eat them.  I've enjoyed them sprinkled on salads, oatmeal, cereal, yoghurt, mixed in smoothies and juice and even add them to your baking.  {More ideas to come}  

Lesliesarnasig

PS I didn't take any of these photos.  They were found on google images.  Though I wish I were at the taping of Oprah ; )

Comments (5)
Categories : Fun Stuff, gluten free, the pantry

Roasted Tomato Soup


By Leslie · Comments (2) · December 13th, 2010

Mmmm Mmmm Mmmm!  I made this recently in these adorable mini pots for my sisters baby shower {yup, another one.  More on that later this week}, but this soup is wonderful on any occasion!  Roasting the tomatoes first makes this soup packed full of flavor!  Need a tutorial on roasting tomatoes?  You’re lucky I posted one last week : )

Enjoy this soup with a garlic bread, grilled cheese, or just by itself is enough.

11111TS

Roasted Tomato Soup

Serves 4-6

What you’ll need:

about 4 pounds tomatoes {I used a mix of sugar plum, roma and campari}, quarter the larger ones and leave the small ones whole

10-15 cloves of garlic {no that’s not a typo, don’t worry it’s not strong!}

olive oil, for roasting

a drizzle of balsamic vinegar

kosher or sea salt

1 medium to large yellow onion, diced

1 cup vegetable broth

a pinch of cayenne pepper

1 cup water or 1 15 oz. can of diced tomatoes {if you like it chunky}

1/4 cup heavy cream {if you like it creamy}

a few basil leaves shredded to garnish with

What you’ll do:

First you have to roast the tomatoes and garlic.  Preheat the oven to 350 degrees.  Line a cookies sheet with parchment paper or foil.  Toss the halved or quartered tomatoes and the peeled garlic in some olive oil, a splash of balsamic vinegar and a big pinch of salt.  Lay on the cookie sheet and bake for 30-45 minutes or until they just start to brown. {the entire house will smell incredible when they are ready}

While your tomatoes are doing their thing, heat a large pot on medium low on the stove.  Pour in a few rounds of olive oil and the diced onions.  Then cook them till translucent.  There is a phrase for this in Italian.  It’s “devi uccidere la cipolla”  It means “You must kill the onion”.  The theory is you have to cook is so much you literally have pulled all the life out of it.

When your onion is “dead” and your tomatoes are roasted, pour the tomatoes, garlic and all the juice from the pan into the pot.  Stir and cook for about 5-10 minutes.  Now you need to transfer the tomatoes and onions into a blender and blend till smooth.  This works best if you do it in batches.  Then run the liquid through a strainer and back into the pot.  Add the broth and water.  Season to taste with a pinch of cayenne pepper and salt.

If you’d like your soup more chunky, add the can of diced tomatoes and if you like it creamier add some heavy cream gradually till you get the consistency that you like.

Enjoy!

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Lesliesarnasig

 

 

Comments (2)
Categories : gluten free, Soup, Valentines Day Ideas, Vegetables: Tomato

Cashew Chocolate Chip Cookies {Gluten Free}


By Leslie · Comments (4) · December 8th, 2010

Why not give Santa some gluten free, low-cal cookies this year?  Trust me, he'll be asking for these scrumptious cookies year round!  I know a lot of people say, "tastes just like the real one", but seriously, these cookies are insanely delicious!  The cashew butter makes then rich, savory and decadent and the chocolate chips balance out with the perfect sweetness!  They are just crisp on the outside and chewy in the middle.  And with only 5 ingredients they come together in minutes!

Get-attachment-1.aspx
Cashew Chocolate Chip Cookies

What you'll need:

1 cup cashew butter {think peanut butter but with cashews}

1 cup brown sugar

1 tsp. baking soda

1 egg

1/2 cup semi-sweet chocolate chips

What you'll do:

Preheat oven to 350 degrees.

Mix all ingredients except chocolate chips.  When blended, mix in the chocolate chips.  Using your hands, form 1 1/2 inch balls and flatten into a pancake shape and place on an un-greased cookie sheet.  Bake for 9 minutes.  Let the cookies sit on the cookies sheet for about 30 seconds to 1 minute before letting cool on a wire rack.

I think they are yummiest warm, but still fabulous at room temp : )

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If you like this recipe, you'll also love it made with peanut butter!

Lesliesarnasig

Comments (4)
Categories : Desserts: Cookies, gluten free, Valentines Day Ideas
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