Tom Kha Noodle Soup

This recipe is so easy to make and/or modify to almost anyone’s dietary needs. For the gluten free person, use vegetables as noodles.  Watch the type of miso you use – there are gluten-free versions available.  Use tamari instead of soy sauce.  This will also work for the vegan and vegetarian although you won’t have to worry so much about the miso and the soy sauce. For someone who needs/wants meat, why not add meat broth instead of water to your coconut.  […]

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Vegetable ‘Pasta’

For the family/person that is cutting back or totally eliminating gluten, pasta is often a sad loss…  At least it is for me.  One alternative is to cook pasta for those people that can eat it and let those that can’t eat pasta they can use some of the new substitute pasta like quinoa, rice, spelt, etc.  Often if you look at the label though, these are not necessarily fully gluten free.  Here’s another neat choice.  Vegetable ‘pasta’. For most […]

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The Almighty Julienne Peeler

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After taking my raw food class, I didn’t feel that it was time to commit to buying a spiralizer even though I really enjoyed raw pasta.  It was on the list of tools but there were several even more expensive ones on my want list. If you are really adept with your knife skills you can probably julienne vegetables really easily.  You can also use a regular vegetable peeler to cut nice long strings of vegetable, again a bit tricky.  […]

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The Spiralizer

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I was taking a raw food class several years ago and we got to use a wonderful tool called a spiralizer.  There are several varieties and brands available.  But essentially they are like an old-fashioned apple peeler but modified to only peeling varying widths of ribbon of vegetable at a time.  It is an incredibly fun tool because in very short order you get a very long spiral of vegetable ‘pasta’.   In order to best use the spiralizer, you do need to […]

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