Roasted Kombucha Squash & White Bean Soup

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

Right, so I got up early and got really inspired this AM.

I had leftover roasted Kombucha squash lurking in my fridge. I picked up the winter squash at the farmers market and let it live on my kitchen table for a few weeks. I finally sliced it up, doused it with extra virgin olive oil, fresh thyme, salt and pepper. I roasted it at 425 degrees in the oven for about 20 minutes until it was tender and served it with dinner.

One squash = a lot.

So I had plenty of leftovers.

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

That means soup time!

I learned how to make awesome pureed soups from Charlie Trotter's amazing cookbooks and continue to use a few of his tricks. The other key is my Vitamix, though a normal blender would work. I put this in my Vitamix—the meat from the roasted squash, one can of organic white beans (strained and rinsed), a finger of fresh ginger, two garlic cloves, dash of red pepper flakes, chicken broth and EVOO (this makes it creamy). I pureed it smooth then simmered over the stovetop.

I popped in a few cubes of frozen basil (optional).

The result ... insanely good soup.

Like how can this have no dairy?

And be so creamy?

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

Don't ever let your leftover squash languish again in the fridge purgatory.

Like all of my recipes, the specific ingredients can be subbed based on what you have on hand. Pumpkin would work instead of squash. Sweet potato would be amazing. Use your imagination.

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

Roasted Kombucha Squash & White Bean Soup
Serves 6 to 8 people
Cooking time: 10 minutes (for real)
Gluten free; dairy free

Ingredients
1 1/2 cups roasted Kombucha squash meat
1 can Cannellini beans, strained and rinsed
4 cups vegetable or chicken broth
2 garlic cloves (peeled)
1 inch piece fresh ginger
1/4 cup extra virgin olive oil
dash of red pepper flakes (optional)
salt and freshly ground pepper
fresh or frozen basil (optional)

Directions
1. Place the squash, beans, broth, garlic, ginger, olive oil, and chili flakes into Vitamix or other blender. Puree until very smooth using highest setting.

2. Transfer the soup to the stovetop and simmer over low heat for about 5 to 10 minutes. Season to taste with salt and pepper. Garnish with basil if desired. Serve with drizzle of good olive oil. Enjoy!

Blueberry Coconut Breakfast Quinoa (Gluten Free)

As my adventures in gluten-free eating continue, I was craving an oatmeal-esque breakfast.

I'd heard of quinoa being used as a gluten-free breakfast hot cereal, so I decided to give it a shot. Quinoa is packed with protein and has a great, nutty flavor. I cooked mine with rice milk (though you could use regular milk or even water). In the last five minutes of cooking, I stirred in dried blueberries and cinnamon. I served it with chopped walnuts, toasted coconut, and maple syrup. 

However, you could try many different variations. The resulting dish was delicious and super filling. A nice change of pace from the usual breakfast suspects.

Blueberry Coconut Breakfast Quinoa

Serves 2 people

Cooking time: about 20 minutes

Gluten-free; vegan

Ingredients

1 cup quinoa, rinsed

2 cups water or rice milk

1/8 teaspoon ground cinnamon

1/4 cup dried blueberries 

1 tablespoon toasted coconut

2 tablespoons chopped walnuts

maple syrup for serving

Directions

1. In a saucepan, bring water or rice milke to a boil. Stir in the quinoa, reduce heat to low, cover and cook until three quarters of the liquid has been absorbed (about 15 minutes). 

2. Stir in the dried blueberries and cinnamon. Cook for another five minutes, or until most of the liquid has been absorbed. 

3. Spoon into two bowls and top with chopped walnuts, toasted coconut, and maple syrup. Enjoy!

Coconut Macaroons (Gluten Free)

My adventures in gluten free eating continue.

I'm fresh off a trip to Vegas, where I stayed at the Encore (part of the Wynn) and also the most gluten-free friendly place I've ever been. They had gluten-free menus at every single restaurant in both hotels. That removed a lot of the stress of traveling. I also had a fabulous meal at Cut Las Vegas. The wait staff and chef were also super-accommodating to my dietary restrictions.

One reader wrote in to ask if I'd noticed any health benefits from my strict gluten-free eating. And

the short answer is—yes! My gums and skin are much healthier. It's been almost three months, and just this week I feel like I'm turning a corner. My sinuses are finally clearing up. In full disclosure, I've been eating mostly dairy-free also (a little cheese here and there). I've also been working with a holistic allergist to rebalance my system. My first treatment was two weeks ago.

I've read that gluten antibodies can stay in your system for three to four months (that's so crazy!), and gluten is now in about eighty percent of food. Even so, it's never been easier to be gluten-free with so many products now available. However, it's still important to read labels (gluten-free does not mean it's healthy). But I'm still on some medications and not 100%. I plan to visit my allergist again in a week or two for another treatment and to continue to work to improve my health.

Before I left for Vegas, I baked a batch of my mother's Coconut Macaroons. Not only was it Passover, but I knew that making them gluten-free was an exceptionally easy modification that wouldn't alter the taste. They only require two teaspoons of flour per a huge batch. I'd also been wanting to play around with King Arthur's gluten free products. I used their Gluten Free All Purpose Flour. They're also dairy-free (and I usually try to avoid dairy when possible).

Mostly these addictive little nuggets are made with coconut, organic sugar, and organic egg whites. They can be served with dark chocolate for dipping and/or fresh berries. Thanks to my mother for the recipe! Everybody loved them!

Coconut Macaroons

makes about thirty macaroons
baking time: about 15 min. per batch
gluten-free; dairy-free

Ingredients
4 egg whites, whipped to soft peaks
1 1/2 cups sugar
2 teaspoons gluten-free flour
14 ounces shredded coconut

Directions
1. Preheat oven to 350 degrees. Add egg whites to a stand mixer, or whisk by hand, until they have soft peaks. Then add the sugar and flour, mixing into the egg whites, followed by the coconut.

2. On a cookie sheet lined with parchment paper, spoon one tablespoon mounds of the mixture. Bake them for about 12 to 15 minutes, or until nicely toasted. Keep an eye on them to make sure they don't burn on the bottoms. Using a spatula, transfer to a rack or plate to cool.

3. Serve with dark chocolate dipping sauce and/or fresh berries and whipped cream. Enjoy!

Sausage, Zucchini & Bell Pepper Pasta (Gluten-Free)

Happy Monday!

The gluten-free journey continues, and so far I feel much healthier. Though I'd been pretty strictly gluten-free when I started this blog, I'd fallen off the wagon, and consequently, my health suffered. BIG TIME. So I'm back to to it and no more shortcuts this time—I've seen the light!

I'm sure you've heard the news about the Mediterranean diet's health benefits and how it could ward off thirty percent of heart attacks and strokes, so I thought I'd share a gluten-free pasta recipe. In today's world there are so many great options for gluten-free folks, including lots of pasta choices. For this recipe, I used an organic brown rice rotini from Trader Joe's.

This yummy recipe is simple to make and super yummy with no gluten or dairy (cheese). I saute chicken sausage (organic Italian variety from Applegate that's gluten-free) with zucchini and orange bell pepper. I toss the sausage-vegetable mixture with the cooked pasta and top with just a little chopped parsley (basil would be great, too). The resulting dish is healthier than many traditional pasta recipes, but just as satisfying. I might even make it for dinner again tonight.

Sausage, Zucchini & Bell Pepper Pasta (Gluten-Free)

Serves 4 people
Cooking time: about 25 minutes
Gluten-free; dairy-free

Ingredients

1 package gluten-free pasta (such as the organic brown rice rotini from Trader Joe's)
1 package Italian sausage (Applegate makes a good gluten-free variety)
1 orange, yellow, or red bell pepper (seeded and chopped)
2 cups zucchini, chopped
1/4 cup Italian parsley, chopped plus more for garnishing
2 garlic cloves, peeled and chopped
2 tablespoons extra virgin olive oil
salt and freshly ground pepper

Directions

1. Bowl water for the pasta and cook according to package directions.

2. Meanwhile, heat the olive oil in a pan over medium-high heat. Add the garlic and reduce heat to medium. Saute for one minute. Add the zucchini and bell pepper and cook until beginning to soften (about five minutes). Add the sausage and cook for two minutes, until heated through (the sausage should come precooked, but if not then make sure to cook first). Stir in the parsley and season to taste with salt and freshly ground pepper.

3. Toss the sausage-vegetable mixture with the pasta, adding a little pasta water and/or olive oil if needed to keep moist. Garnish with chopped parsley. Enjoy!