Saturday, July 19, 2008

Papaya with Mint

1 papaya
2 limes
2-3 tablespoons agave nectar
1 bunch fresh mint

Wash the papaya. Cut the papaya in half and scoop out the seeds with a spoon. Cut away the skin of the papaya. Cut the papaya flesh into bite sized pieces and place in a dish.

Squeeze the juice from the limes and add to the papaya.

Wash the mint, chop it, and add to the papaya.

Add the agave nectar and stir. Enjoy!

Arugula and Tomatoes

1 bunch of arugula
2 medium sized tomatoes
1 tablespoon olive oil

Heat the oil in skillet.

Cut the tomatoes in bite sized pieces and add to the oil. Cook for about 3 minutes.

Add arugula and cook for about another 5 minutes

Seasoning with a little sea salt.

Beet, Walnut & Orange Salad

6 fresh beets (try a mixture of golden and reds ones)
1 head of red leaf lettuce
1 cup walnuts, chopped
2 oranges

(Dressing - see the receipe for Basily Balsamic Dressing)

Remove the greens from the beets, cut of the tops and bottoms of them, and scrub them well. Cook in a pressure cooker. Depending on size this should take about 5-7 minutes on high pressure. When cooked, remove skins, cut into bite sized pieces and leave to cool.

Wash and dry lettuce and tear into medium pieces.

Take a knife and cut the skin and pith away from the oranges. Cut orange flesh into bite sized pieces. Remove any seeds. Squeeze any juice from the orange skin into a bowl.

Put the lettuce in a dish, add the beets, orange pieces, and chopped walnuts. Pour on the orange juice and season with salt and pepper. Serve with salad dressing.


1 can chickpeas (use about 1/4 cup of the liquid)
1-2 tablespoons tahini
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 clove garlic minced (more if you like garlic)
Juice of 1 lemon
2 tablespoons fresh basil (optional)

Mix all ingredients (except basil) well in the food processor. Taste to make sure the chickpeas are ground up enough for your taste. If you want to use basil, tear it into pieces and stir in at the end. The basil flavor will increase if you allow it to sit in the hummus for a little while before eating.

Lovely served with slices of cucumbers, slices of apples, pears, carrots and other fresh veggies.

Options: Leave out garlic, and when finished making this, add fresh basil and kalamata olives (pitted) and pulse through the hummus using the food processor. Or do the same with sun dried tomatoes or roasted peppers.

Basily Balsamic Dressing

1 big handful of fresh basil
1 small handful of fresh parsley
1 shallot
1/2 clove garlic
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons capers
1/2 teaspoon salt

Wash the herbs. Chop herbs and shallot finely in a food processor. Add all other ingredients to the food processor and mix.

This is delicious with the Beet, Orange & Walnut Salad in the Salads Section!

Minty Peach Tea

1 box Celestial Seasonings County Peach Passion Tea
1 large handful of fresh mint
6 Tablespoons Agave Nectar (or to taste)
1 liter hot water (approximately)
1 liter cold water

You'll also need a large container for the tea (preferably glass or porceline) and something to hold the mint.

Wash the mint, tear it up a little and wrap it in something you can drop in the hot water. Try stuffing it in a piece of cheesecloth wrapped with cooking twine. I use paper tea filters from

I use a very large, glass Ice Tea container that I got a Crate & Barrel. If you use glass, but a spoon in there before adding the hot water to prevent the glass from cracking.

Add the mint (wrapped in cheesecloth or what every you use), 10 tea bags and 1 liter (or a kettle full) of very hot water to the glass container. Let sit for about 20-30 minutes.

Remove the tea bags and mint and add in the agave nectar. Taste and add more agave if you like your tea sweeter. Stir well.

About about the same amount of cold water (about another 1-2 liter depending on your taste). Sort in the refrigerator. Serve with lots of ice.

Babycakes Bakery, New York City

Babycakes Bakery, New York City
"I'll have one of those, and one of those, and..."

Lovely food market in Dublin

Lovely food market in Dublin

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