Warm Cinnamon Quinoa is an IBS friendly recipe. Chef V’s Tip: My fool-proof way to cook quinoa is to use a rice cooker. Place 1 cup uncooked qunioa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond or coconut milk)
Chef V’s tip: This is my gluten-free, dairy-free version of mac and cheese. It uses butternut squash and cashews to create a creamy, slightly sweet sauce for gluten-free brown rice pasta.
Making your own nut milk is SO easy! All you need is a blender (I prefer Vitamix), a nut milk bag or cheesecloth, raw almonds, cashews, hazelnuts, or macadamia nuts, and filtered water.
My raw Nut Milk is easy to make and so versatile; I use it throughout my cookbook. Or, an ice-cold glass of it is refreshing on a hot summer day.
Chia seeds are tiny superfood heroes. They come in either white or dark brown/black and have a huge nutritional profile. They contain Calcium, Manganese, and Phosphorus and are packed with fiber, protein, and healthy Omega-3 fats. They are basically tasteless so you can add them to nearly any kind of...
