Gluten Free Recipes

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Basil Cucumber Water Recipe Recipe

Basil Cucumber Water Recipe

09.24.13 by Jackie

My husband Lulu and I recently stayed in a very nice hotel that served cucumber water. The drink was so refreshing I recreated it as soon as I came home. I added a few twists with chia seeds and some basil leaves. 

The beauty is that you can prepare a lot of flavored water in advance of any type of party. You can use the combination of herbs, citrus, seeds and even berries you prefer. I’ve had a berry water with raspberries and blueberries that was absolutely wonderful. It’s so easy to make, you have no excuse for buying flavored water that’s probably filled with indescribable preservatives and additives.


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King Mushroom Soup Recipe Recipe

King Mushroom Soup Recipe

09.18.13 by Jackie

My husband Lulu craved a hot soup, so I prepared this king mushroom soup. It's very soothing and comforting on a rainy day, which seems to be every day we’ve been in Paris. The broth traditionally consists of beef consommé made with beef bone marrow bones. You could use any clear, thin broth, of course (I used vegetable stock for my husband Lulu, who's a vegetarian).

King mushrooms are perfect for this dish. Their texture varies depending on the manner in which you prepare them. I tore the mushrooms into long strips instead of cutting them, to impart a very meaty feel. The mushrooms and hot consommé make a wonderful first course in cold weather.


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Zucchini Tofu Recipe Recipe

Zucchini Tofu Recipe

09.10.13 by Jackie

This tofu stir fry dish is a staple in our home and I make it at least once a month. It's quick to prepare, flavorful and packed with fresh green vegetables. I pan-fried tofu pieces and tossed them with onions and zucchini slices in a thick sauce (I used tapioca starch as the thickening agent).

My parents are excited to spend time with little Aria this month; they haven't seen her since she was 11 months old. I've been so busy these past few days wrapping up work and packing for our trip to Paris, that I completely forgot about picking our vegetables. There have been beautiful zucchini waiting to be harvested and I was so excited to be able to cook with them. So it was a real bummer this morning when I found wilted, unusable zucchini flowers. I still harvested the large zucchini and prepared it with tofu. It's not an elaborate meal but it's tasty and nutritious. 


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Chia Seed Blueberry Tea Drink Recipe Recipe

This morning, Lulu's 13-year-old teenage sister Mimi and I woke up in the wee hours of the morning and prepared a drink so we could have enough energy before our yoga routine. The drink was very refreshing, delicious, rich in antioxidants and made with natural ingredients such as chia seeds, fresh blueberries, oranges, green tea, ghee and maple syrup.  

This special concoction was Mimi's idea, and I adore it. It doesn't require too much sweetener thanks to the blueberries and chia seeds, which add another dimension to the tea drink. Isn't it wonderful to start the day in a healthy way? Plus, it's gluten free!


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Summer Salad with Spiced Lemon Coffee Vinaigrette Recipe

This delicious, summery salad makes good use of fresh, crisp ingredients. I also added red quinoa, avocado, fresh mozzarella cheese, fried tofu and chicken pieces to complete the nutritious salad. To put it over the top, I drizzled the salad with an incredible lemon and coffee-flavored vinaigrette.

I was inspired to make the dressing by our trip to Italy two years ago. While on our vacation, we had the opportunity to try spiced citrus coffee. It was absolutely terrific and fairly commonplace; similar flavor combinations can be seen in many coffee cakes and biscotti cookies. I was able to recreate the flavors found in these Italian dishes using Boyajian coffee vinegar and pure lemon oil. I also added extra lemon zest to brighten the vinaigrette.

The vinaigrette itself would also make an excellent marinade for chicken, steaks or root vegetables.


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