Gluten Free Recipes
by: Nuchia Foods
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Archive for September, 2008
Thanksgiving Brown Gravy: Gluten Free Base
INGREDIENTS
* 3 tablespoons pan drippings (from meat broth)
* 2 tablespoons Nuchia Original Chia Seed Flour
* 1 Tablespoon butter (optional)
* 1 cup milk
* 1 1/4 cup water
* salt and pepper to taste (a teaspoon of black pepper was used in the test)
Optional:
Turkey Stock or Chicken Stock (for pan dripping)
Onions (add and cook along with flour)
Giblets (add and cook along with flour)
DIRECTIONS
1. Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings and add butter; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.
Raw Food: Cold Tomato Soup
Serving Size 2
This is a tasty cold soup, your favorite soup crackers will only make this better.
Ingredients
- 1 Large Tomato (Cold)
- ½ cup Raw Celery
- ¼ cup Redish
- 2 Large Carrots
- ¼ cup Nuchia Original Chia Seed Flour
- Salt
Preparation
Blend whole tomato well in a blender. In a juicer, juice other ingredients, add juice to tomato mix then add Nuchia Original Chia Seed Flour, mixing by hand. Pour mix evenly into two serving bowls. Then add 2 tablespoons of the resulting mix from the juicing to each bowl as desired. Add salt as desired.
Optional: A bit of ginger Note: Find Nuchia Original Chia Seed Flour at- www.nuchiafoods.com