Tag: gluten free

Coconut Crepes

From the new Thirteen Moons cookbook, serve these light, gluten-free and tasty morsels after an Asian-inspired meal. Yield: 8 servings 1 cup (250 mL) rice flour 1 tablespoon (15 mL) maple syrup or honey Pinch of salt 2 eggs 2½

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Wild Rice Salad

            This colourful, tasty salad has lots of texture and features squash, which is now available at local markets. 1 cup wild rice or wild rice blend 1 cup cubed butternut squash 1 tbsp olive oil 1 tsp

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Red Moon Curry

Swiss Chard is growing well in our garden at this time of year and is available at farmers’ markets so I thought I’d share a recipe from the new Thirteen Moons cookbook.  This simple curry delish way to include these or other hardy

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Breakfast Cookies

Great for a quick snack on the run or to pack for a road trip this summer. 1 ripe medium banana, mashed 1 cup quinoa flakes or quick oats 1 cup hemp hearts 1 cup almond or other nut/seed butter

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Thai Salad

  This salad is an adaptation of a recipe shared by my good friend Tara. Recently, napa cabbage has been touted as one of the most nutritious greens. It is delicious raw in a salad or sauteed lightly in a stir-fry.

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