healthy cooking

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Free Webinar: Healthy Gluten Free Holidays

By | 2017-10-29T15:40:23+00:00 November 21st, 2013|Classes|

Learn How to Get Started Cooking AND Baking HEALTHY!

Gluten Free, Sugar Free TREATS
And Meals for the holidays
.

Are you tired of feeling sick and tired …and overweight… after the holidays?

Does it bother you to  know that the holiday foods you are feeding your family and friends is not ideal?

Healthy Gluten Free Mince Tarts – It’s possible!

Free Webinar

Free webinar will teach you:

  1. Why most gluten free products and packages are NOT healthy for you
  2. Basic foods you need in your kitchen for health cooking.
  3. Basic foods you need in your kitchen for healthy baking.
  4. What sweeteners you should avoid for baking.
  5. What oils you NEED at all times.

To register for this FREE WEBINAR – simply enter your name and email below.

Email:

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Pear Upside Down Cake – Vegan Gluten Free

By | 2017-10-29T15:41:16+00:00 October 12th, 2012|Gluten Free, Recipes, Sugar Free Desserts|

Gluten free, dairy & egg free

Pears grow in Edmonton! They are small but they are tasty and juicy.  A friend lets me pick bags full of pears from his big tree. Thus, I get to make this very yummy gluten free cake made with healthy ingredients.

Ingredients:

1/2 cup vegetable oil or coconut oil
1/2 cup rice syrup
1 tsp molasses

Mix together the next 4 ingredients for a gluten free flour mix:

1 cup brown rice flour
1/2 cup potato flour
1/2 cup flax meal
1/4 cup white rice flour

Then add:

5 Tsp baking powder
1/2 tsp sea salt
2/3 cup water

For bottom of cake:

2 cups sliced pears for bottom
1 tsp arrowroot
3 tsp fresh ginger grated

Directions:

1.    Preheat oven to 350º F.
2.    Oil 8” X 8”cake pan.
3.    Slice 2 cups of pears.
4.    Arrange pears into bottom of cake pan.
5.    Sprinkle pears with arrowroot.
6.    Sprinkle ginger over the pears.
7.    Mix oil, rice syrup, and molasses.
8.    Add 1 cup of gluten free flour, mix in well.
9.    Add 1/3 cup water, mix in well.
10.  Add 1 cup of gluten free flour, mix in well.
11.   Add 1/3 cup water, mix in well.
12.   Add 1/4 cup of gluten free flour.
13.    Mix in well and quickly.
14.    Immediately pour batter into cake pan on top of the pear mixture.
15.    Spread the batter evenly over the pears.
16.    Bake at 350º F. oven for 30 to 35 minutes.
17.    Leave cake in pan for 5 minutes on a cooling rack; it is too light and fragile to turn over. Once it cools a bit it will become firmer and easier to turn over.
18.    Gently turn cake over onto a cooling rack. (loosen the edges of the cake with a knife first.) It is important to get it out of the pan as the pears on the bottom will make a soggy cake if you do not.

Another very good pear recipe: Pear Hazelnut Crumble

Learn about the 9 Healthy Gluten Free Flours

Healthy Online Baking Class – Gluten, Soy, Dairy Free and White Sugar free

Learn the skills and have  confidence in the knowledge to bake healthy.

Perfect Oatmeal Porridge

By | 2017-10-29T15:42:04+00:00 June 2nd, 2011|Breakfast, Grains, Recipes|

Oatmeal porridge has been a traditional breakfast food for hundreds of years. On a winter day  it is so warming to have a steaming bowl of porridge with raisins.  In the summer I do not cook them just soak; see my recipe below.

I like the old fashioned oats as they have a fuller flavour and are healthier.  You can eat this as a raw meal or make it into regular porridge.  As they take longer to cook I often soak them over night but you do not have to.

oatmeal - gluten free

Oatmeal & Sultanas

Ingredients:
1/3 cup old fashioned oats (rolled oats can be used)
1 cup water
2 Tablespoons sultanas
Pinch of salt […]

How to Cook Quinoa

By | 2017-10-29T15:42:10+00:00 November 2nd, 2010|Gluten Free, Grains, Recipes|

Quinoa comes from South America with it's origins from the Inca civilization making it a truly ancient grain. Quinoa has a high protein content, higher then other grains. Quinoa has between 16.2% - 20% protein, while rice has 7.5%, millet 9.9%, and wheat 14%. The protein quality is unusually high, making quinoa a complete protein. It's essential amino acid balance is similar to milk! It truly is one of the powerfoods.

Diana reveals some of her difficult health story….

By | 2017-10-29T15:42:15+00:00 September 13th, 2010|E-Book, Events|

Eating Green, Clean and Lean E-book will focus on the 7 principles of health. Principle #1 - Eat Real Whole Food Diana’s health decline began early in life as she was often fed junk food as a child. She only recognized that fact after many years of suffering mysterious health challenges through most of her adult life.

Greens Are Good for Us

By | 2017-10-29T15:42:17+00:00 July 20th, 2010|Recipes, Salad|

The very simplest place to start with getting greens into our diet is to eat one big salad each day and make sure it is filled with mostly greens.  

Greens are full of vitamins A, K, D, and E which are fat soluble. To absorb these vitamins make sure to add a teaspoon of dietary fat, such as butter, olive or coconut oil, nuts, cheese or salad dressing. This will make sure your body absorbs all of the vitamins in the greens. Vitamin K helps calcium and phosphorus bind onto the bone protein matrix.

  Greens
 MIXED SUMMER GREEN SALAD Greens 

Ingredients:
1 handful, spinach
1 handful, arugula
½ head, red leaf lettuce
½  head, green leafy lettuce
1 medium bunch of parsley
3 Celery pieces, chopped
1 medium cucumber, sliced in rounds
¼ cup pine nuts

Directions:
1. Mix greens together in a bowl.
2. Top with celery, cucumber and pine nuts.
3. Serve with Mint salad dressing.

TIP:  If you are planning on this lasting for the next day, do not mix the cucumber in.  Put it in a bowl on the side and add to each serving of salad.  A mix of the basic ingredients without the cucumber will last 3 days in the fridge.

LEMON-MINT SALAD DRESSING
This is a refreshing tasty dressing with a little mint flavour.

Copyright © Diana Herrington  You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com  or the direct link to this post.

Chili Con Vegie

By | 2017-10-29T15:42:17+00:00 July 7th, 2010|Main Courses - Vegan Gluten Free, Meatless Monday, Recipes|

This is my very tasty version of Chili which is always enjoyed whenever I serve it. It is vegan and gluten free too.

Ingredients:

1 onion, finely chopped
1/2 mushrooms, sliced, optional
1 – 3 cloves garlic
1 tsp. cumin
1/2  tsp. coriander
1 tsp. oregano
1/4 – 1 tsp cayenne pepper*
1 tsp paprika
3 carrots, thinly sliced
3 cups cooked kidney beans and water (cook according to recipe: http://www.realfoodforlife.com/cooking-beans/)
2 – 4 tsp. Braggs
1 green pepper, sliced or 1 cup chopped kale
3 tomatoes, chopped
1 cup corn, frozen works

Directions:

  1. Sauté onion, mushrooms, garlic till golden on medium heat.
  2. Add cumin, coriander and oregano and saute for a minute.
  3. Add carrots, cooked kidney beans with 1 cup of the bean water, soya sauce and green pepper.
  4. Cook till vegetables are tender.
  5. Add tomatoes, cayenne pepper, and paprika.
  6. Cook on medium heat until thick like consistency of gravy, adding more water if necessary.
  7. Add corn and cook for 2 minutes.
  8. Serve with a grain of your choice. I usually serve with brown rice or millet.

* Cayenne is easier on the digestive system then chili and there is lots of literature saying it is very good for one’s health. But you could use Chili powder or fresh chopped chilies. I actually make this without any pepper as that is my preference but when I put the recipe together I new that the people I was making it for would have been very disappointed had there been no heat in the Chili! Use as much as you like.

To learn more about the benefits and how to avoid the gas experience of beans go to: Beans, Beans and more Beans

Get healthy tasty vegan gluten free recipes and useful lifestyle tips sent to you once a week, subscribe to the newsletter.

You can also learn how to plan and prepare super healthy meals with my
2-5-30 Healthy Diet Online Courses.

Copyright © Diana Herrington  www.RealFoodforLife.com

Cooking Beans and Lentils

By | 2017-10-29T15:42:17+00:00 July 2nd, 2010|Gluten Free, Recipes|

I am quite fastidious about the way beans are cooked as I do not like experiencing the common thing we all associate beans with…GAS!  So here is what I do:

Cooking Beans & Lentils

Ingredients:

Dried beans or lentils
Water

Directions:

  1.  Wash beans in cold water and soak overnight in three times the volume of water.
2.  Next day, pour off the water.
3.  Place beans in a pot and cover with water 1 inch above the level of the beans.
4.  Bring to a boil.
5.  Let simmer with lid ajar.
6.  Skim off the foam.
7.  Add more water if necessary. Beans should always be covered with water while cooking.
8.  Cooking time will vary according to the type, size and age of the bean.
9.  Most beans will need approximately 2 hours cooking time. Lentils will take between 30 minutes to one hour.
10.  Beans or lentils should be soft; this is when they are cooked.  This is the stage that you can salt and add other seasonings.  Do not add salt while cooking as above.

Learn 7 Ways To Avoid Gas from Beans

Get more super healthy tasty vegan, gluten free recipes and useful lifestyle tips sent to you once a week, subscribe to the newsletter.

Here are some very tasty vegan bean and lentil recipes:

Chili con Vege

Adzuki Vegetable Bean Stew

White Bean and Asparagus Stew

Butter Bean Dip

White Bean Vegetable Stew

Lentil Stew

Red Lentil Soup

Copyright © Diana Herrington www.RealFoodforLife.com

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