Happy Memorial Day everyone! Today for “Y” day, I bring you Gigi Stewart from Gluten Free Gigi. Gigi is a relatively new GF friend and we have gotten to know each other online through the wonderful world of Twitter (you can follow Gigi @glutenfreegigi). Gigi also has a new Facebook fan page for Gluten Free Gigi that you can follow as well (please click here). What I love about Gigi’s recipes is they are not only gluten-free but soy-free and nut-free. She also shares a lot that are egg-free and dairy-free as well. With my anti-inflammation diet I am on, it is important for me to be as dairy-free as possible as dairy is probably the #1 cause of inflammation. Gigi is from the metro-Atlanta area and you can read all about Gigi and all the other fun gluten-free things she is involved in by clicking here. I really hope to meet Gigi someday soon in person, she is awesome! Please check out her blog at www.glutenfreegigi.com, you will be glad you did! I am now thrilled to bring you Gluten Free Gigi…..
Y is for Yellow…Color me hungry!
Simplicity courses through my gluten free veins. Few ingredients, a streamlined method, and loads of vital nutrients…that’s how I roll. If I can create a dish that is vegan and raw…even better!
Summer fruits and veggies are ideal for health-conscious recipes that come together in a snap!
Sunny yellow offerings, mirroring the season, are rich in key vitamins and minerals and can help keep us on the path to optimal health.
Using seasonal produce is also another way to embrace the joy of living gluten free. Focusing on naturally gluten free foods provided by nature is always liberating, never restrictive. So take those farmer’s market finds and color your world…gluten free!
Here are a few ideas and two new recipes to brighten your table! Enjoy!
Sunny Apple Snack – Golden Delicious Apple with Sunflower seed butter…the perfect afternoon snack or breakfast on the go!
Broiled pineapple spears with Spicy Maple Syrup Glaze – Sweet pineapple meets a blend of maple syrup, chipotle, and ginger…addictive!
Rosemary, a relative of mint, adds a subtle flavor to this summertime favorite, in addition to its immune-boosting and anti-inflammatory properties!
1/2 cup sugar
1/2 cup water
1 large rosemary sprig (approximately 5 inches long)
3/4 cup fresh squeezed lemon juice
5 cups filtered water
Combine sugar and 1/2 cup water in a saucepan and bring to a boil. Add rosemary and boil for 1 minute. Carefully remove rosemary and allow mixture to cool to room temperature.
Combine cooled sugar mixture, lemon juice, and water in a clear glass pitcher or carafe. Add lemon slices and rosemary. Serve over ice.
Raw Summer Squash Picnic Salad
5 small yellow squash, washed and ends trimmed
1/2 teaspoon fine sea salt
4 Tablespoons fresh dill, chopped
2 Tablespoons light olive oil
1 Tablespoon fresh squeezed lemon juice
1/4 teaspoon fresh ground black pepper
Cut the squash in half lengthwise, then cut each piece in half again (lengthwise) so that each squash is in 4 sections.With a paring knife, carefully cut out the center (containing seeds) of each piece and discard.
Cut each squash section in half crosswise and then into matchsticks.
After 15 minutes, drain any liquid from the squash.
Add dill, olive oil, lemon juice, and pepper. Toss and serve.
This salad is excellent served at room temperature, or may be refrigerated and served chilled.
Makes 4 – 6 side dish servings.