Recipe Gluten Free Salmon Cornmeal Quiche

No Need For Boring – This Gluten Free, Protein-Rich and Tasty Corn and Salmon Dish will  switch your family onto  Gluten-Free food,  for good.!

Instead of a wheat base, this recipe uses a gluten-free cornmeal  polenta mixture instead, which is very quick and easy to make.

Gluten-free food, I believe, is better for everyone than using wheat or wheat-products.  By going ‘gluten-free, you end up using a range of nutritious foods which you might not otherwise be bothered with.  You also save yourself the trouble with bowel problems by eating less bread and going for vegetables, cornmeal or rice, and protein instead.

Bread is constipating unless you compensate by eating major amounts of raw food.

Making pies and quiches at home is very satisfying, and your family will love you for it.  As well, by making your pie at home, you can make sure that your food is devoid of those harmful food additives such as flavourings, preservatives and colourants which are very bad for everyone.

First, pre-heat the oven.  Turn it on to 180C.

Here’s How To Make The Gluten Free Polenta Base:

Take three quaters a cup of fine yellow cornmeal.  Boil up three cups of water.  Add two tablespoons of butter, a pinch of sea salt, and slowly add the cornmeal into it, stirring well as you go to prevent lumps from forming.

Gently cook for ten minutes, stirring occasionally.  Allow to cool a little, then spread out the mixture over the bottom and up the sides of a well-greased pyrex dish, or another suitable pie dish.

How To Make The Gluten Free Salmon Filling:

Take a 400g can of salmon and drain the liquid off.

Put into a bowl with:

3 large free range eggs

One and a half cups of cream

Half a finely chopped onion

One finely chopped red capsicum

Half a small teaspoon of red paprika

One cup of corn kernels or cooked asparagus or green peas

2 tablespoons chopped parsley

Quarter a teaspoon cinnamon

A pinch of sea salt if desired

Mix the salmon up with the eggs and other ingredients.  Then pour out over the cornmeal polenta which you have spread around the pie-dish.

If you wish, you can sprinkle some grated cheese over the top, or some sesame seeds.

Put into the oven at about half-way up.  Bake for half an hour, or until the quiche has set.  Turn the oven down early on if the quiche begins to brown too fast.

This is a nourishing dish which can be served as a mains with a salad and/or cooked broccoli or mashed potato.  It can also be eaten cold as a lunch-slice.

It contains good quantities of iron, calcium, protein, fibre,  lecithin, fish oils, Vitamin C, Vitamin B2 Riboflavin,  Vitamin B3 Niacin, and Vitamin A.



Recipe Leek and Ginger Soup Good For Colds and Flu

Gluten Free Recipe For Lentil-Leek and Ginger Soup

WOW.  Nothing like having a hot, freshly-made soup in the winter to antidote the flu.  This is my own peppered-up version of leek soup which helps to drive those bugs away.

Note:  If you are on blood thinners such as Warfarin, then you should not indulge in this soup.  Leeks and Ginger are both natural blood thinners, so if you have any quantity of these foods and combine them with artificial blood thinners, you could end up being over-dosed on blood thinners.  A nose bleed may result.  Far better to get your health requirements from your diet, in my estimation, than to take the artificial replacements.  It would be a better thing if doctors would work out an appropriate diet which includes the remedial substances that their patients need, rather than resort to prescribing artificial blood thinners, etc, instead.

Leeks Are Good For The Immune System: The vegetable basis of this soup recipe is leeks, which are a classic herbal remedy for colds and flu, as well as being an anti-cancer food, and good for the eyesight because of their high Lutein and Zeaxanthin content.

Fresh Ginger Roots Are Good For The Immune System:  This soup also contains another great remedy for colds and flu – ginger roots.  The active ingredients in fresh ginger are the Terpenes and Gingerols which have powerful germ-destroying properties.  Ginger is also noted as an anti-cancer agent, as an anti-inflammatory for arthritis,  a remedy for nausea, and an enhancer of the digestion.

Gluten Free Brown Lentils Are Nutritious and have Anti-Cancer Components:  The main protein content  in this gluten free soup recipe comes from the brown lentils whcih also have anti-cancer properties.  They are one of the few foods which have good quantities of Folic acid, and Zinc.

Lentils are a favourite food for vegetarians and for people on gluten-free diets.  They are not only delicious, but are rich in nutrients such as protein, fibre, B Vitamins, Folate, Iron, and Zinc.  Their high Zinc content boosts the immune system so that your system can fight those bad germs better.  Lentils also contain Isoflavins and Lignan, which help in keeping cancer at bay.

This recipe also uses one unpeeled grated apple, seeds and all.  Apples are another healing food, rich in pectin, Vitamin C, and fibre.

Recipe For Leek-Lentil-Ginger Soup

You will need:  Dry Lentils, One Leek, Fresh Ginger Roots, One Apple, One Carrot, Sea Salt, Red Paprika, Mild Curry Powder.

Take One and a 1/2 cups of dry lentils.

Add Lentils to a litre of water.

Bring to the boil.  Simmer gently for half an hour.

Add one whole chopped leek to the lentils after half an hour of cooking.

Peel a good chunk of ginger.

Chop the ginger up finely – enough to fill two tablespoons.

Add the ginger to the soup.

Chop up three cloves of  garlic and add to the soup.

Grate the carrot and add to the soup.

Add also one desertspoon mild curry powder.

Add half a teaspoon red paprika powder and one teaspoon sea-salt.

Cook altogether for another half an hour on low heat.

Add one whole grated apple five minutes before the end of the cooking, as well as a half teaspoon of cinnamon powder.

You may need to add a little more water to the soup after the leeks have been added.  Use one or two cups of extra water – enough to make it soupey and not too thick.

The soup can be served as it is, or with an added lump of butter or some grated cheese.

Alternatively, ground sesame seeds could be added to substitute the dairy food.

If you have the flu, or a cold, then it is best to eat the soup without any dairy added.

I think that this is a great food for people wanting to lose weight.  If it is eaten as the main meal, without added dairy, or bread,  then you can eat as much of it as you like without fear of putting on weight.



Apples Are Anti Cancer Food

An Apple A Day Keeps The Doctor Away, as our Mums used to tell us.

‘A’ Stands For ‘Apple’.

Apples are healing.  Apples are versatile.  They can be eaten raw, juiced into fresh drinks, made into an apple and beetroot salad, or cooked in delicious deserts such as apple crumble, apple strudel, and apple dumplings.  Apples can be made into wine, or cider.  The famous  second century court physician Galen, who also treated the gladiators, apparently presecribed apple wine for almost every ailment imagineable.  ‘AA’  in Galen’s time must have stood for  “Apples.  Apples.”

Raw Apples Provide Essential Fibre:  Raw apples, eaten whole or grated up, are a nutritious healing food which can help you to avoid or to treat diseases such as cancer and arthritis.  Eat the seeds too, as these are rich in Vitamin B17, also known as Laetrile, or Amygdalin, which is an anti-cancer agent. Raw apples eaten daily will help your colon stay clean and healthy.  Maintaining clean and healthy intestines will keep disease away.

Apples are Gluten Free:  Apples should be put at the top of the list of that Gluten-Free Diet.

Apples have an alkaline effect on the body, which is very healthy.  Alkaline foods help prevent degenerative diseases such as arthritis and cancer from taking hold.

Heart and Lungs Benefit:  The flavanoids in apples, such as quercetin,  are beneficial for the heart and for the lungs.  Some naturopaths recommend an apple to avert an attack of asthma.

Rheumatism and Arthritis:  The humble apple is a traditional remedy to alleviate rheumatism and prevent arthritis.

More Benefits of  The Apple:  It is a great preventer of Alzheimer’s disease, as well as being an easy and effective cure for constipation, as well as for diarrhoea.  A diet of apples, done for three days, is a powerful cleanser of the whole body.  The apple is regarded as a specific for the prevention of bowel or colon cancer because of its high fibre, as well as the specific healing chemicals it contains, such as pectin, and laetrile Vitamin B 17 in its seeds.

Apples are rich in potassium, which is another thing about apples which is good for your heart.  This mineral helps to eliminate fluid retention.

They are high in Vitamin C, which helps to keep connective tissues strong, and which keeps the immune system healthy.

Apples are high in pectin.  This is a valuable  soluble fibre which plays a part in healing mucous membranes and in keeping the colon healthy.  Pectin has a healing effect on the mucous membranes.  Pectin helps lower cholesterol. It also helps to stabilize the blood sugar level, which makes it a good addition to the diet of the hyperglycaemic.  Eating plenty of apples will help to prevent you from becoming hyperglycaemic.

Apples contain Laetrile, also called Amygdalin, or Vitamin B17:  This plant chemical is proven to have an effect on cancer cells, and it is a good vitamin to include in your diet for protection against cancer.  Vitamin B17, Laetrile, is found in quite high concentrations in the seed of the apple.  Apricots, plum pips, nectarine pips, and peaches all contain Laetrile Vitamin B17 in their kernels.  Just don’t eat too many in a day. These pips also contain a form of cyanide, and so one needs to be careful with the dosage.  Probably the seeds of one apple should be plenty, without risk of over-dose.  There is a story about a man who wanted to get really healthy through taking extra Vitamin B17.  He saved up all his pips in a cup and then ate them all at once.  He died soon after, according to the story.

But this doesn’t mean apple pips are bad for you – you can also die from eating carrots, and only carrots, if you do it for long enough.  A carrot or two a day would be good for you, and so are apple pips if you eat only four or five little pips per day.

Apples are a great dieting food.   They are a  delicious low-calorie dieting food which will help you to decrease your waist-line without too much trouble.  Apparently, people who eat plenty of apples tend to be slim.

Apples are a tasty and healthful addition to your children’s lunch-box.  Eating an apple after lunch will help your children’s teeth to stay healthy.

The Benefits of Quercetin:  Apples are rich in the anti-cancer chemical quercetin, as well as anti-cancer laetrile.  Quercetin is a flavanoid chemical which also helps to lower cholesterol and stabilize blood pressure.  Beside pectin in apples, quercetin is also  helpful in averting diseases such as cancer, arthritis, and Alzheimer’s disease.

No wonder the humble apple is  regarded as such a healthful food.

Recipe For Apple and Beetroot Salad:  This salad is an easy-to-make high fibre dish.  It can be used daily for helping the bowel to heal, or as part of a diet to heal cancer.  It is an ideal combination to use if you are doing a three-day cleanse, in which case you would eat it three times a day.  But check out with your doctor or naturopath to see whether this is ideal for you.

Simply grate one apple and one beetroot onto a salad dish.  Mix together.  You can either eat it just as it is, or:

Add around a teaspoon of grated fresh ginger. Pour over a tablespoon of olive oil, or another good oil of your choice, and a tablespoon of fresh lemon juice.   Dried raisins or sultanas complement the flavour of this salad.  An avocado can also be sliced into it, along with some fresh spinach.  A few slices of fresh, sweet orange make this whole combination really delicious.


Cooking For Two – Gluten Free Recipe For Tapioca Steamed Pudding

How To Make Gluten Free Tapioca Pudding On The Stove-Top

This is a really easy and quick Gluten-Free Dessert to make.  It is a steamed pudding, which means that it is not cooked in the oven, but on the stove top.  This conserves power.  The steamed pudding is a handy method to use  for when you go camping, or are holidaying in a place where kitchen facilities are limited.  All you need for your utensils are a stove-top or burner, a large saucepan with a lid, and a smaller enamel or stainless steel bowl to fit inside the saucepan.  The pudding basin should be large enough to hold the ingredients below, with a little room at the top for the pudding to swell when it heats up.

This is a never-fail recipe.  All you have to remember is to stir the pudding at the beginning of the cooking for a few minutes, and not to let the water boil away as it is cooking.  Check the water halfway through the cooking to make sure there is enough in the saucepan.

Now for the ingredients:

You will need

One large free range organic egg

Three tablespoons of tapioca powder, or tapioca flour.  Tapioca is a gluten-free root vegetable which is very nutritious and easily digested.

Three tablespoons of dessicated coconut

Two tablespoons of brown sugar OR honey OR  Two tablespoons of home made jam, such as quince jam.

Two cups of organic milk or soy milk

Pinch of Sea Salt

In your small enamel or stainless steel bowl, put the tapioca powder, coconut, sea salt, and the brown sugar or your jam or honey.  Gradually add enough milk to make a smooth paste, and then stir in the rest of the milk.  Beat the egg lightly in a cup with a fork, and stir into the tapioca and milk mixture.

Now put two cups of water into your saucepan and put it on the stove to boil.  When the water has reached boiling point, take the saucepan off the heat while you carefully put in the bowl which contains the tapioca pudding.  Make sure that you do not burn yourself with the boiling water in the saucepan.  The bowl of pudding should sit inside the saucepan, with the water coming up to about halfway up the bowl.  The water should not go inside the bowl, so make sure the water level is well below the top level of the pudding basin.

Put the saucepan with its pudding inside  carefully back onto the stove with the lid on.  Turn up the heat just for a minute, until it begins to simmer.  Then turn the heat down to low.  The water should be just bubbling lightly.

After a couple of minutes, take off the lid and stir the pudding for a bit, so that it mixes in smoothly with the milk.    Be careful, again, not to burn yourself with the boiling water in the saucepan.  Then put the lid back onto the pudding for two more minutes.  Then, take the lid off and stir the pudding again, this time for a little longer, as the tapioca will be starting to thicken up.  Stir for several minutes,  then put the lid back on.  This time, there is no need to keep stirring.  Simply cook the pudding in the saucepan for around another 20 minutes.  Now you can turn off the heat.  Leave the pudding to sit in the saucepan, with the heat turned off, for ten minutes.  Then serve. The whole cooking period should be no more than half an hour, with an added 10 minutes to leave the pudding to sit.

If you want to make a larger pudding to serve more people, then simply double the recipe and use a larger bowl.  The method is exactly the same.

Dates or sultanas or other dried fruit can be used instead of the sugar if you wish to avoid sugar.

This gluten free tapioca steamed pudding is protein-rich and is a good food to nourish growing children or to strengthen older, frail people. It is a very delicious, creamy pudding.

How To Make Gluten Free Green Chlorophyll And Protein Blender Drink

This recipe used almonds, sunflower seeds, spinach or silver beet, and pear to sweeten it.  It contains no added sugar, except for the pear, and is totally gluten-free. It really is a delicious way to take that raw green chlorophyll into your system.  This drink  is rich in health-giving enzymes and anti-cancer vitamins.  You will find that it is easy to digest, and that it has a beneficial effect on the bowel function.  It is a great compliment to a vegetarian meal, as it contains protein; Vitamin B Complex;  anti-cancer Vitamin B17 ,called Laetrile; Vitamin C; essential fatty acids; abundant calcium, iron, magnesium, and a host of other beneficial food components. If you are on a raw foods diet to reverse cancer or other degenerative disease, then this chlorophyll-rich blender drink might be a welcome addtition to spice up that diet a bit.

How to make your gluten free green chlorophyll and protein blender drink:  Note that this quantity will make around six servings of the blender drink, which you can serve up to the family, or keep in the fridge.

Put a handful of almonds into your blender, with a handful of sunflower seeds OR sesame seeds.  Blend up into a coarse powder before adding the other ingredients.

Now – chop up 2 fresh, young leaves or either silver beet or spinach.  Put into the blender.

Chop up one ripe, organic pear, and put this into the blender as well.  To make a variation, either a banana, or the flesh of one organic orange can be substituted for the pear.  Use only one fruit at a time, though, as citrus does not combine well with sweet fruits.  Alternatively, if you do not have a piece of fresh fruit to use,  1/2 cup of stoned dates go very well.  Dates are very nutritious, being rich in Vitamin C, Vitamin B, Magnesium, Potassium,Iron, and Calcium.

Optional:  You can add a raw free range  egg to this mixture if this suits your dietary needs. This gives more protein, more B Vitamins, more lecithin, iron, and Vitamins.

Optional:  You can also add a handful of freshly picked parsley and/or coriander to the mixture.  This increases the vitamin content, and the lactobacilli, and gives interesting flavour to the drink.

Now fill the blender up about three-quarters full with water.

Bllend the lot for around two minutes.  Dilute the drink with 2 cupfuls of water after the blending process is completed.

You can drink a cupful of the drink straight away.  However, the mixture is best if it is left to sit for a couple of hours. This actually increases the enzyme content and the nutritional value of the drink.  Keep the remainder in the fridge for up to 24 hours, then make up a fresh drink.