I'm always on the lookout for new salads and side dishes.  I was in Boston just recently and one of the restaurants that we went to had a grapefruit and avocado salad.  At first the thought of those two ingredients together made me scrunch up my face.  However, after eating it a whole new world opened up. The dressing they had though didn't in my mind, pare well.  It was not sweet which is what the grapefruit needs to cut some of the bitterness.  I don't think they used a seasoned vinegar either.  Here I've used a seasoned rice vinegar and sugar (which you can always reduce or use a non sugar sweetener) to bring out the taste of the grapefruit.  I really truly enjoy this salad and served it the other night with large grilled shrimp and scallops.  The salad keep the meal light and wholesome.

Serves:  2


Recipe:

1 Bunch Fresh Spinach 
1 Grapefruit
1 Avocado
3 Green Onions
1 TBSP Fresh Dill
2 TBSP Sundried Tomatoes

Optional:  Grilled shrimp, Salmon


Dressing

1/2 cup Virgin Olive Oil
1/2 cup Seasoned Rice Vinegar
1 TBSP Sugar
1 TBSP Ginger, minced
1/4 tsp Salt


Clean and destem the spinach
Using the technique above, peel your grapefruit (cut off top, then slice off the peel but make sure to go in the curve of the grapefruit, remove excess pith, slice, remove any seeds)
Slice your avocado
Chop the dill
Chop the Sundried tomatoes

Make the dressing.  I usually add my sugar to the olive oil and vinegar first and then warm it for 15 seconds in the microwave to help incorporate the sugar.  
Whisk
Add all the other ingredients and whisk

You can add shrimp, grilled shrimp or salmon to this recipe to make it a lunch!



I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. This is for the salad only. See below for the dressing information.
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Nutritional information obtained using CalorieCount.com. This is for 2 tablespoons of dressing only
 
 
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Taro root, bet most of you have never either heard of it nor thought to cook with it.  Believe it or not, this ugly fuzzy looking root is said to be one of the oldest cultivated crops in the world.  Though it is closely associated now with the Asian cultures, the plant is thought to have originated in East India, Nepal and Bangladesh (according to Wiki).  You can have it in your front yard and not even know it as it is called "Elephant Ears" and used as an ornamental plant.  There you go, a little history.
The first thing that you do need to know about Taro is not to eat it raw.  It has oxalic acid which forms raphides.  Raphides are "needle-shaped crystals of calcium oxalate as the monohydrate or calcium carbonate as aragonite, found in more than 200 families of plants. Both ends are needle-like, but raphides tend to be blunt at one end and sharp at the other."(Wikipedia, Raphide).  Why is this bad?  Well, they can produce toxic reactions.  Also, oxalic acid is the number one component of kidney stones.  Now, I've done some research and there are differing opinions on how to "get rid of" or neutralize the toxicity.  On Wikipedia they claim just soaking the taro overnight (after peeling and cubing it) will reduce the toxicity to safe levels. Whereas other sites claim that cooking the taro will reduce the toxicity.  All agree that you should not eat it raw.  What I can tell you is that I've been eating it for years and never had a problem.  What I find interesting is that while doing the research, I found that Spinach and Broccoli have the same components yet I've never heard about toxicity.  While I could find the amount for the last two, no where could I find the g/100g for taro.  Then why eat it you might ask.  It is actually better for you then potatoes and high in dietary fiber and low in sugar.  Believe it or not, it said to be a healthier alternative to potatoes.  
Peel the tubers under running water as under the skin it is sticky like sap, you will know if you are allergic if your hands itch or turn red.  I've never had a problem and have been eating taro root for years.  I love the nutty and slightly sweet taste and to me they are less starchy than potatoes. 
Give them a try, you might like it.  Enjoy!
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Serves 4


Recipe:

  • 4 small or 2 medium Taro Roots
  • 1 largest Sweet Potato
  • 1/2 Yellow Onion
  • 4 Strips of Bacon, cooked and diced
  • 1/3 cup diced Cherry Tomatoes 
  • 1 tsp minced Ginger
  • 1 tsp minced Garlic

Optional:  1/2 cup Snow Peas


Boil water and drop the whole root in and blanch for 5 minutes.  Drain and discard the water.  This is said to "fix the raphides into a dried starchy matrix..." and make them safe for consumption

While waiting for the water to boil, Fry the bacon
When the bacon is done remove to a paper towel
Leave the fat drippings in the pan
Add the ginger
Add the diced Taro root, diced Sweet Potato and onion,  the smaller you make the pieces the faster they cook. Try and make the pieces relatively the same size.
Add Salt and Pepper
Let cook until almost done, when the fork is almost going in with no resistance
Add the garlic and mix
Add the tomato and if using the snow peas
Cook until the root vegetables are easily pierced with a fork

Remove and plate, add the diced bacon

Pairs well with any meat including fish

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com.
 
 
Going gluten free means never having that chewy, soft pillowy substance of real honest to goodness bread. There are many, many substitutes out there and some that come almost close but it will never be bread. This in my opinion, is just something we have to learn to live without and move on to new tastes and textures.  Gluten free eating is not a "diet" and not a "fad", it is a way of life for many of us.  Though I don't have Celiac, I am gluten intolerant, extremely so as is my sister and brother.  Every once in awhile I do say screw it and have a slice of pizza or that yummy hot bread that some restaurants serve.  If I take an antacid before hand, the effects won't be as bad, still bad but tolerable.  I've done this less and less over the years. I don't call it "cheating" because I don't think of being gluten free as "on a diet".  
Now with my little rant over, there are alternatives to those items we have left behind.  These are muffins that I make in the microwave when I want to make a breakfast sandwich.  The one made with the Pamela's is much better for a sandwich but both are good when I just want some toast with peanut butter or jam on it. The one made with Oat flour is denser and sweeter while the one with Pamela's is lighter. Both toast up just fine and the only way I will eat them.
The image on the left is made with the Oat Flour and on the right is the Pamela's Baking Flour


Recipes:


Recipe 1:

2 TBSP Oat Flour
1 tsp Butter
1 Egg
2 TBSP Applesauce
1 tsp Sugar
1/8 tsp Baking Powder
Pinch Salt


Add butter to a larger microwavable cup and microwave for 30 seconds
Add Flour, salt and Baking Powder and stir
Add Applesauce and Sugar, stir or whisk
Add Egg and whisk until smooth
Make sure there are no lumps
Microwave to 90 seconds on high, there should be no liquid 
Over turn onto a cooling rack
Let cool to almost room temperature
Using a sharp knife, cut in half and toast


Recipe 2:

3 TBSP Pamela's Baking and Pancake Mix or any Complete GF Baking Mix (it will have the baking powder, xanthan or guar gum, salt)
1 tsp Sugar
1 Egg
1 tsp Butter
2 TBSP Milk
Pinch of salt if your mix does not have it
1/8 tsp Baking powder if your mix does not have it
Pinch Xanthan or Guar Gum if your mix does not have it


Add butter to a larger microwavable cup and microwave for 30 seconds
Add Flour, salt and Baking Powder if your mix does not contain it and stir
Add Milk and Sugar, stir or whisk
Add Egg and whisk until smooth
Make sure there are no lumps
Microwave to 90 seconds on high, there should be no liquid 
Over turn onto a cooling rack
Let cool to room temperature
Using a sharp knife, cut in half and toast


Image above on the left is the Oat Flour and on the right is the Pamela's Baking flour
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Muffin's after toasting, made with the Pamela's baking flour.
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After toasting, make with the Oat Flour
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Made with the Pamela's Baking flour, toasted and spread with creamy peanut butter.
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Made with the Oat Flour, after toasting and slathered with creamy peanut butter.
 
 
For the  four years I have had a miniature grapefruit tree on my back hill and I have completely ignored it.  Why?  When I first bought this house and tried the grapefruits, they were awful.  Mealy, dry and sour and not worth eating.  A little over a year ago I decided to start taking care of my fruit trees.  I dug out around them, added nutrients to the soil, started putting coffee grounds and dried eggshells around them and watering them more during the summer.  The time has paid off. The grapefruits are now sweet and juicy.  I mean sweet.  These are glorious.  They are just now coming ripe and the tree is just hanging with so many fruit.  For a tree that is only 4 feet tall I'm going to have more than I know what to do with soon.  It was actually my Dad and stepmom who told me about broiling grapefruits and at first I poo-pooed the idea. I then tried it and wow, oh wow.  More than wow, you have to try this.  I've been having them as snacks as staying with the low amount of brown sugar and honey, the total for a half grapefruit is only 33 calories.  How is that.  Have it for a dessert if you are craving something sweet.  I've served it with cheeses and nuts, almonds are also really yummy with this.
Let me know if you try it.
Recipe per Grapefruit half:


1/4 tsp Brown Sugar
Pinch of Cinnamon or Nutmeg
1/2-1 tsp Honey

Preheat the Broiler

Prep the grapefruit first.
Run a knife around the outer edge and then on each slice to loosen up the "meat"
If one of the halfs or both do not sit flat, cut off a slice on the bottom so that it sits flat.
Mix the brown sugar and cinnamon or nutmeg if using
Sprinkle over grapefruit
Pour on the honey

Place on a cookie sheet lined with aluminum foil
Place under the broiler and broil for 5 minutes or until the rind turns a bit golden, time will depend on your oven.

I like to eat this as a snack with cheeses and nuts.  You can also have it for breakfast or as a dessert.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Calorie information obtained from CalorieCount.com