Gluten-free and dairy-free recipes for that holidays. The Paleo Diet gluten and dairy free includes fresh vegetable, fruit, fish, chicken, lean meat, nuts, seeds, no refined sugar, casein with no preservatives. We do hope you enjoy these recipes and also have a wonderful holiday.
Gluten-free and Dairy Free Recipe
Makes 2 cups
2 cups fresh or defrosted frosted cranberries
1/4 cup diced red onion
1 large jalapeno pepper, seeded and finely chopped
two tablespoons fresh lime juice
2 bloodstream oranges, or navel oranges, peeled, sectioned, and reduce 1/4-inch pieces, juices reserved
2 teaspoons freshly grated ginger root (not processed)
1/2 cup sugar (no refined sugar)
2 stalks celery, peeled to get rid of strings, decline in 1/4-inch dice
1/4 cup fresh mint leaves, coarsely minced
1/4 cup pecans, toasted, damaged in pieces
Place cranberries in the mixer, and pulse to reduce coarsely, about five pulses. Transfer to some medium pot.
Add onion, jalapeno, lime juice, orange segments and juice, ginger root, sugar, and celery mix lightly. Refrigerate not less than one hour and as much as a couple of days. Right before serving, add mint and pecans, and toss to mix.
Supplied by Martha Stewart Living November 1995
Paleo diet contains fruits, nuts, no refined sugar, and nuts. Original diet modified no refined sugar and unprocessed ginger root.
Gourmet Grain Dressing
1 cup onions, chopped
1 cup celery with leaves, chopped
4 ounces sliced mushrooms
3 Tablespoons butter or margarine
1 cup grain, uncooked
2 cups gluten-free chicken broth, boiling
1 teaspoon salt
pepper to taste
3/4 teaspoon gluten-free chicken seasoning
1/2 cup sliced almonds, toasted
Saute onions, celery, mushrooms and uncooked grain in butter until vegetables are tender and grain is golden. Include a 2-quart buttered, shallow casserole. Stir in seasonings and chicken broth. Cover casserole and bake at 350 levels for thirty to forty minutes, or until grain is tender and liquid is absorbed. Fluff with a fork, sprinkle with almonds. If casserole doesn’t have a cover, use foil sealed to the surface of the dish. Makes 5 1/2 cups.
Reduce celery to at least oneOr2 cup and add 1/2 cup eco-friendly pepper, chopped and that I cup gluten-free pork, cooked and chopped. 3/4 teaspoon GF curry powder could be substituted with pepper