Amazing Apricot Glaze

The apricot jam is the base of this glaze and will compliment a baked ham. Grilling season is a perfect time to use the glaze on chicken.

Ingredients:

8 tablespoons butter
4 medium shallots, chopped
2 cloves garlic, minced
1 cup apricot jam
1/2 cup whole grain mustard
6 tablespoons Dijon mustard
1-2 teaspoons grated fresh ginger
1 teaspoon salt

Directions:

In a medium pan melt butter. Add shallots; cook until translucent. Add garlic; stir. Add apricot jam, whole grain mustard, Dijon mustard,ginger, and salt. Stir until well blended.

Makes: 3 cups

Gluten Free Crepes

Enjoy these gluten free crepes filled with local raspberries or blueberries topped with a dollop of whipped coconut cream*.
Make these incredible crepes ahead of time; wrap and freeze for a quick and convenient dessert or savory dish.

Ingredients:

1 1/4 cups milk or(nut, hemp,coconut)
2 large eggs
2 tablespoons olive oil
1 teaspoon vanilla
1/2 cup sorghum flour
1/2 cup white rice flour
1 teaspoon guar gum
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1 can organic canned coconut milk
3 teaspoons vanilla
2-3 teaspoons cinnamon


Directions:

In a mixing bowl add milk, egg, olive oil, and vanilla; mix well. Sift sorghum flour and white rice flour. Add guar gum, baking powder, and sea salt. Slowly add dry ingredients to wet ingredients; mix after each addition. The batter should be the consistency of a thin pancake batter. If batter is thick add 1 teaspoon of milk at a time to achieve correct consistency.
Heat a low sided 8-inch pan or crepe pan over medium heat. Add 1/4 teaspoon olive oil to pan; cover bottom of pan. Pour 1 ladle (1/4 cup) of crepe batter into heated pan. Cook crepe for about 1 minute; crepe will be slightly moist on top. Slide crepe off pan to a plate; repeat with remaining crepe batter.
To serve lay crepe on plate fill with raspberries or blueberries; fold in half. Top with freshly whipped coconut cream and sprinkle with cinnamon.
Serves: 6-8
Prep time: 20 minutes

Batter can be made ahead of time and stored in the refrigerator for up to one day.

Whipped coconut cream: the top layer of opaque "cream" - this is what you want to whip.
Open can of coconut milk (do not shake or turn over);carefully take off the top layer of the opaque white cream. Place cream in a bowl; whip slightly with mixer on low. Add 3 teaspoons vanilla; continue to whip until soft peaks form.

Spinch Strawberry Salad with Asian Dressing

Fresh strawberries are showing up in the stores just in time to make this delicious salad for Easter.

Ingredients:

4 cups Napa cabbage, shredded
2 cups baby spinach
2 cups strawberries, sliced
1/3 cup green onions, thinly sliced
1/2 cup pecans, roasted & sliced thinly
2 tablespoons toasted sesame oil
2 tablespoons brown rice vinegar
2 tablespoons crystallized ginger, finely chopped
1 teaspoon garlic, finely chopped
1 teaspoon gluten free soy sauce
1/4 teaspoon red chili flakes (optional)

Directions:
In a large bowl add cabbage, spinach, strawberries, and onions. Add pecans and toss to mix well.
Whisk sesame oil, brown rice vinegar, ginger, garlic, soy sauce, and red chili flakes. Drizzle over salad; toss to mix.

Serves: 4
Nutrition Facts:
Serving Size 196g
Calories 200

Total Fat 17g
Cholesterol 0mg
Sodium 60mg
Carbohydrates 10.8
Dietary Fiber 4.1g
Sugars 5.2g
Protein 3.4g
Vitamins A&C, calcium, iron, and manganese

Gluten Free Passover Foods

Passover isn't just celebrated by Jews around the world, it's also the time of year when the gluten free community looks forward to seeing aisles of gluten free food versus small sections or sparsely integrated items in their local chain supermarket. This year Kedem is excited to announce a great lineup of products (all gluten free) including a Toasted Onion flavor of last year's huge hit Yehuda Gluten Free Matzo Style Squares, Yehuda Gluten Free Cake Meal, Jeff Nathan Creations All Natural Gluten Free Panko Flakes and Sweet Goodies Licorice! Click here for the complete press release.



Kedem is a Proud Sponsor of Celiac Disease Foundation

Lemon Thyme Cookies

Fresh herbs infuse baked goods with subtle flavor and fragrance. This simple recipe uses lemon thyme from the garden (or store).Cardamom is a spice native to the Middle East, North Africa, and Scandinavia. There are three types of cardamom; green cardamom (used in most recipes), black cardamom and Madagascar cardamom. Cardamom has a strong, unique spicy-sweet taste, which is slightly aromatic.

Ingredients:

1/2 cup butter, softened
1/4 cup sugar
1 tablespoon fresh lemon thyme, chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
1/4 teaspoon ground green cardamom
1 cup sorghum flour
1/4 cup sweet rice flour

Directions:

Preheat oven to 350 degrees.
Place butter in a mixing bowl; beat with mixer on high speed for 30 seconds. Add the sugar; mix until well combined. Add thyme, lemon zest, lemon juice, and cardamon. Add sorghum flour; mix. Stir in sweet rice flour. Form dough into a ball.
Divide dough into 3 equal portions. Lightly flour a flat surface and roll each portion into a 6 x 4 inch rectangle; 1/4 inch thick. Huse a scalloped pastry wheel or cookie cutters and cut dough. Place cut out cookies on an ungreased baking sheet; sprinkle with sugar.

Bake: 12-15 minutes; until edges are lightly browned.
Makes: 36 cookies

Store cookies in an airtight container.

Princess Olivia's Tea Party

Miss Olivia celebrated her 5th birthday with a princess tea party.

Gluten-free menu:
Ginger & Peach Tea
Peanut butter & Jammin' Jam strawberry tea sandwiches
Cream cheese & Jammin' Jam basil lavender cucumber tea sandwiches
Strawberries w/fresh whipped cream
Princess sugar cookies
Lemon Curd tarts
Chocolate Truffles

Maple-Dijon Cod with Braised Greens

A simple recipe that is packed with nutrients, a balance of sweet and savory, and is made in about 30 minutes.
This dish is packed with protein, the building block of all cells in the body along with iron and vitamin A.
Ingredients:

4 teaspoons olive oil
2 tablespoons Dijon mustard
3 tablespoons black or brown mustard seeds
2 tablespoons organic maple syrup
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 1/4 pound cod fillet, cut four (4) 5 ounce pieces
1 fennel bulb, thinly sliced
1 shallot, thinly sliced
12 cups of kale, spinach, mustard greens, collards; a combination of these or choose

Directions:

Heat a pan on medium heat; add olive oil (2 teaspoons). Add mustard seeds and stir to coat. Cover and cook until the seeds pop; about 5 minutes. Turn off heat;let pan rest covered until the popping stops. Stir in Dijon mustard, maple syrup, vinegar, salt, and pepper; set aside.
Turn broiler on in oven. Line a baking sheet with foil and place cod on baking sheet in a single layer. Spread Dijon mixture over the top of the cod. Place on top rack in oven; broil until cod flakes easily when tested with a fork. Remove from oven and cover with foil to keep warm.
Heat a pan on medium heat; add olive oil (2 teaspoons). Add fennel; saute. Add shallot;saute. Add greens; cooked until wilted (about 2 minutes).
Spoon greens onto a serving platter and top with cod.
Serves: 4
Prep time: 30 minutes
Nutritional Information:
Serving size: 5 ounces with 3 cups of greens
Calories: 256
Total fat: 7.5g
Saturated fat: 1g
Carbohydrates: 18g
Fiber: 4g
Sugars: 6g
Protein: 29g
Sodium: 404mg
Cholesterol: 61mg

POEM

There is no wheat in this poem,
no barley, rye or derivatives thereof.
I can't say why, but it doesn't involve any sort of nut. Cross contamination
is not an issue here. These words are
100% safe to eat.
There is longing, though. And heat.
A phantonm crumb lingers on the tongue,
buttered with hyngry eyes. Jam sticky lust
licks it finger and thumb, some sugar
to swallow down with the losses.
One in 132 poets experience the urge
to fondle dinner rolls, swoon at the sight of a battered-cotten spoon,
slow walk past the patisserie,
breathe from the knees
sweet burnt air to last a livetime.
While these lines contain absolutely no lactose,
high fructose corn syrup, casein, or genetivcslly modified ingredients.
they do possess a prayer,
a memory, a wish, the taste
of every forbidden dish.
Published in Alimentum, The Literature of Food (Winter 2010)

LAVENDER MACAROON COOKIES

3/4 cup organic sugar
2 teaspoons culinary lavender
2-1/2 cups unsweetened shredded coconut
Pinch of salt
2 large egg whites
1 vanilla bean, cut bean open & scrape out seeds
1 tablespoon brown rice syrup or maple syrup

Preheat oven to325 degrees. Grease a baking sheet with coconut butter/oil.
Place sugar, lavender, coconut, and salt in a medium bowl. Mix well; until sugar is evenly incorporated
Add egg whites, vanilla bean, brown rice syrup or maple syrup. Mix well.
Using a spoon or ice cream scoop place 12 macaroons on the baking sheet. Bake for 6 minutes; rotate pan and bake 6 more minutes.
Cool macaroons on the baking sheet. Trying to remove macaroons from while they are warm will cause them to fall apart.

Makes: 12
Prep time: 15 minutes

Nutritional Information:
1 macaroon
56 calories
22mg sodium
13.8g carbohydrates
13.6g sugar
Sugars 13.6g
Protein 0.6g
No saturated fat
No cholesterol
Low in sodium

*Culinary Lavender:is an incredibly versatile herb for cooking being used in many dishes and fine dining restaurants. The fresh edible flowers will enhancement both the flavor and appearance of food.
Lavender is a member of the mint family. Great when used with fennel, oregano, rosemary, thyme, sage, and savory.
Start out simple; adding too much lavender can result in a perfume and bitter dish or cookie.

Coconut Pancakes

These sweet, delightful pancakes are great for breakfast with the family. Try serving them for dessert with fresh blueberry syrup.

Ingredients

3/4 cup coconut flour
4 tablespoons rice flour
3 tablespoon caster sugar
2/3 cup unsweetened shredded coconut
1 egg
1 cup coconut milk
Olive oil
2 limes cut into wedges
Maple syrup, honey, or brown rice syrup
Fresh blueberry syrup

Directions

In a large bowl add coconut flour, rice flour, sugar, and coconut; mix well. Make a well in the center of mixture. Break the egg into the well and pour in the coconut milk. Whisk the egg and milk into the flour mixture until a batter forms. A few lumps will be present because of the coconut.
Heat a skill; add a small amount of oil. Pour a small ladle of batter onto skillet. The mixture will bubble when ready to flip to other side.

XANTHAN GUM

Xanthan gum is a thickening agent named after the bacteria used to make it through fermentation, Xanthomonas capestris. This common bacterium is the same culprit that causes your cauliflower to turn black when rotting. Although you would not eat rotting cauliflower, xanthan gum is generally safe and only causes mild irritations in some people. Guar gum and cellulose gel are common alternatives to use as thickening agents if you are sensitive to xanthan gum. Since celiac disease and gluten-free diets are becoming more commonplace, xanthan gum is also being used in more baked products to replace gluten.

Gastrointestinal Irritability
The most common side effects of xanthan gum are gas and bloating. If you ingest a large quantity of xanthan gum, you may experience severe abdominal pain from gas buildup in your intestines. A clinical study on the effects of xanthan gum on dogs was completed by the World Health Organization. In this study, dogs were fed large amounts of pure xanthan gum and experienced weight loss and chronic diarrhea. A typical 150-lb. person would have to consume over 60 g of xanthan gum daily to replicate this study. Typically, on a gluten-free diet you would consume an average of 0.5 to 4 g of xanthan gum per day from products. No human trials have been done to determine if normal dietary consumption of xanthan gum produces any gastrointestinal effects except gas.

Respiratory Distress
Xanthan gum can be purchased in a powdered form for use in your kitchen. This low-density, fine powder has the ability to create a cloud in the air when being handled roughly. Inhaling xanthan gum may allow it to accumulate in your lungs, according to the World Health Organization. Eventually, xanthan gum may induce respiratory distress by making absorption of oxygen in your lungs difficult. The Xanthan Gum website reports that industrial workers who produce xanthan gum have experienced respiratory problems. You should be careful when handling xanthan gum and try to be gentle when adding it to your recipes. Inhaling small amounts should not cause any problems; however, if you believe you are experiencing any breathing difficulties, consult your doctor.

Allergic Reaction
Manufacturers are not required to list what food the Xanthomonas capestris bacteria eat during production.If you are allergic to any vegetation including soy and corn<, you may want to seek an alternative thickening agent. If you only have a slight allergy, you may want to test several individual brands to determine which ones produce the fewest side effects. Allergic reactions can produce severe symptoms, such as difficulty breathing. If you notice swelling or rash developing, talk to your doctor.




Read more: http://www.livestrong.com/article/315249-xanthan-gum-side-effects/#ixzz1TAavufsN