Gluten Free Goodness

This is just squeaking in under the wire. I was on Wheat Free, Meat Free’s site, and saw her entry for Food Blogga’s “Beautiful Bones” Osteoporosis Food event, featuring calcium rich recipes. Since finding out in my twenties that I have osteopenia, this has become much more important to me personally, and it meant a lot to me to participate. Osteoporosis and osteopenia are incredibly common among Celiacs especially, and it’s very important to get a DEXA scan. Nag your doctor if you need to, it’s better to know because then you can support your health!

So…I had a big container of shredded veggies leftover from spring rolls that I needed to use up, and I decided on brazil nut butter because it’s high in calcium. It’s a simple curry sauce that takes just a few minutes to whip up. If, like me, you have to avoid soy, sesame and vinegar, most commercially prepared dipping sauces are off limits, so this is a quick and easy substitute. If you wanted, you could add a splash of rice vinegar or soy sauce, or sprinkle with sesame seeds.

Pretty much anything would work for the veggie mix. I would definitely recommend adding the mint, cilantro and basil because it gives a nice dimension to the dish. The sauce also works well over steamed broccoli.

I have directions for making brazil nut butter here, although almond butter or peanut butter will work just as well.

Brazil nut sauce:
3 Tablespoon ground fennel seeds
1 Tablespoon ground coriander seeds
1 Tablespoon ground cardamom
1 teaspoon cinnamon
1/2-1 teaspoon cayenne, to taste
1/2 cup brazil nut butter
pinch of salt
2 Tablespoon oil
1 cup water
2 apricots, blended, or 1 small jar of pureed apricots

Veg mix
1.5 cups shredded carrots
about 1/4 napa cabbage, sliced very thinly
1/2 yellow, red or orange pepper, sliced thinly
1/2 cup bean sprouts
1/4 cup mint leaves
1/4 cup cilantro or basil

Toast ground spices in a dry pan over medium heat until aromatic, 2-3 minutes. Add oil and make a paste. Add nut butter and mix well to combine. Add warm water and apricot, heat and stir until everything is well combined. Simmer a little for a thicker sauce. Serve over a bed of shredded veggies and enjoy!

~from Cheryl’s kitchen ©2008. Please do not replicate without crediting/permission.

Tags: corn free, dairy free, egg free, gluten free, grain free, low glycemic, soy free, sugar free, vegan

This entry was posted on Saturday, May 31st, 2008 at 8:57 pm and is filed under main meal, recipe, vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.