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Found 14 results

  1. Celiac.com 11/16/2018 - Who doesn't love a perfectly made French meringue? And perfect is the only way to describe Alice's Sweet Tooth French Meringue Kisses! Alice's Sweet Tooth creates an amazing assortment of naturally gluten-free kiss-sized meringues, including blueberry, raspberry, mango, chocolate chip, vanilla bean and cocoa. Each variety exactly captures its essence, the blueberry flavor explodes with the taste of fresh blueberries, the mango flavor tastes like fresh mangoes...and the raspberry flavor tastes like real raspberries, right down to the slight tartness that all raspberries have. These meringues will melt in your mouth...there is just no need to bite them...just pop one in your mouth and let it melt on your tongue! If your plan is to only eat one or two you might as well forget it, because it won't happen! I was a half box into them before I realized it, mainly because they are incredibly light and non-filling. Alice's Sweet Tooth French Meringue Kisses are made with organic ingredients, and are a perfect treat for any occasion. Each variety offers an over-the-top flavor experience that just can't be described...you really just have to try them! For more info visit their site.
  2. Celiac.com 11/17/2017 - Quinoa is actually a seed, but let's not allow taxonomy to come between us and dinner. For our purposes, the fact that quinoa is not a grain may be appropriate, because this salad recipe is not a salad in the traditional sense of lettuces ad vegetables. In fact, this dish is more of a fruit salad with beans and quinoa. Whatever you call it, it's delicious. Toasting your quinoa before cooking before cooking enhances the delicately nutty flavor. Rinsing it well removes the bitter outer coating of saponin. Ingredients: 1 cup canned black beans, rinsed ½ cup quinoa 1 cup water ¼ cup orange juice ¼ cup chopped fresh cilantro 2 tablespoons rice vinegar 2 teaspoons toasted sesame oil 1 teaspoon minced fresh ginger 1 medium mango, diced 1 small red bell pepper, diced 2 scallions, thinly sliced Dash of salt Directions: Cook quinoa as per directions. Mix together the rest of the ingredients together with the mango in a bowl. Add cooked quinoa and toss to combine. Serve chilled.
  3. Celiac.com 11/01/2016 - Is flour made from mangoes the hot new gluten-free alternative to wheat flour? A Filipino pastry chain is hoping to woo health-conscious consumers with their gluten-free flour made from mangoes. You heard right. Flour from mangoes. Philippine-based bread and pastry chain, Magic Melt Foods Inc., is introducing a gluten-free product line they hope will appeal to people with celiac disease, and with growing numbers of nutritious-minded consumers. Magic Melt's "healthilicious" mango flour is milled from mango peel and mango seeds, instead of wheat. Based in Cebu, Philippines, Green Enviro Management Systems Inc., manufactures and holds the patent for mango flour. The company's product as gained attention from far and wide, and recently drew a visit from government officials of Johannesberg in South Africa, who sent workers to learn the process. Like many gluten-free flours, mango flour lack the stickiness common to gluten flours. To work around that, the company turned to egg whites and other "healthy" alternatives. The resulting mango flour is suitable for some muffins, bread, energy bars, and sandwiches. So, will mango flour be making an appearance in gluten-free products at your store? Stay tuned for more developments on this and other gluten-free stories. Source: freshplaza.com
  4. Celiac.com 04/05/2016 - These fresh-tasting burgers make an easy weeknight meal. No buns here; you can serve these wrapped in romaine or Bibb lettuce leaves and eat them with your hands. Make sure your millet isn't too dry or the burgers won't stick together! Serves 6 Ingredients: 1 cup millet ½ teaspoon sea salt, plus a pinch for cooking millet 1 tablespoon ground flax seeds 3 tablespoons water 1 large carrot, peeled and grated 4 scallions, thinly sliced 1 handful fresh basil leaves, finely chopped 2 tablespoons freshly squeezed lemon juice 2 ½ teaspoons freshly grated lemon zest ½ teaspoon freshly ground black pepper 3 tablespoons coconut oil 6 large romaine or Bibb lettuce leaves 1 recipe Mango Salsa, for serving Large drizzle Cumin Cashew Cream Sauce, for serving Directions: Cook the millet with a pinch of salt. Set aside to cool. Combine the flax seeds and water in a small bowl; set aside for 10 minutes until the mixture forms a gel, then mix well. While the millet is cooking, combine the carrots, scallions, basil, lemon juice, lemon zest, salt, and pepper in a large bowl. Once the millet is cool, add it to the bowl with the flax seed mixture and mix well. Using your hands, shape the mixture into six burgers. In a large skillet, heat the oil over medium heat. Place the burgers in the pan and cook until golden brown, 7 to 8 minutes on each side. Serve warm wrapped in lettuce leaves with a dollop of Mango Salsa and a drizzle of Cumin Cashew Cream Sauce on top. Uncooked burgers will keep for up to 4 days in the refrigerator or 1 month in the freezer, stored between pieces of parchment paper in a sealed container. Mango Salsa Makes 1 ½ cups Ingredients: 1 ripe mango, peeled, pitted, and finely diced 1 medium English cucumber, finely diced 3 tablespoons finely diced red onion 3 teaspoons finely chopped fresh cilantro 2 teaspoons freshly squeezed lime juice Sea salt and freshly ground black pepper, to taste Directions: Combine all of the ingredients in a large bowl; toss to combine, and serve. Add more red onion, if desired, for a spicier salsa. Serve immediately. Cumin Cashew Cream Sauce Makes 1 ½ cups Ingredients: 1 cup raw cashews ¾ cup water ¼ cup freshly squeezed lemon juice ½ teaspoon ground cumin ¼ teaspoon sea salt Directions: Combine all of the ingredients in a blender and blend until smooth. Serve chilled or at room temperature. Store leftover sauce in a sealed container in the refrigerator for up to 5 days. Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Author/Recipe photo © LAUREN VOLO.
  5. Celiac.com 09/16/2014 - In response to a request to add some low-fat, recipes to the mix, I offer this recipe for pineapple mango salsa. It pairs great with grilled fish and delivers fresh, low-fat summer flavor. Ingredients: 6 slices fresh pineapple, grilled 4-6 tomatillos, grilled 1 red bell pepper, grilled 1 jalapeño pepper, grilled ½ Serrano pepper, grilled 3 large yellow mangos - peeled, seeded, and diced 1 small white onion, grilled 1 small fresh red onion, diced ¼ cup chopped cilantro juice of 2 limes 1½ teaspoons lime zest Directions: Preheat an outdoor grill for medium-high heat; lightly oil the grate. Cook the pineapple, red bell pepper, and jalapeño pepper on the grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool. After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Dice the cooled pineapple and peppers, and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
  6. If you love mangoes, and with frozen summertime treats, then these frozen mango lassi pops with hit the spot. Ingredients: 8-10 fresh yellow Ataulfo mangos, peeled and seeded ⅓ cup fresh whole milk yogurt ⅓ cup fresh cream ¼ cup coconut milk ⅓ cup sugar, as desired pinch of kosher salt Directions: Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks Cook the coconut milk, cream, sugar and a pinch of salt in a small saucepan over low heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Let cool completely at room temperature, at least 30 minutes. Put coconut mixture and mango pieces into a blender and blend well. Pour the mixture into the molds, leaving space at the top for expansion. Insert the sticks. Freeze until solid, 5 hours to overnight. Remove from molds, and serve frozen.
  7. Celiac.com 05/15/2014 - I’m a big salsa lover, and I love to make new salsa recipes and try them at home. When I get a good one, I like to incorporate it into my regular seasonal salsa rotation. This recipe blends avocado, cucumber, mango and tomato with just the right amount of onion, cilantro and jalapeño to deliver a delightful zesty fruit salsa that is sure to disappear quickly. Ingredients: 3 yellow mangoes - peeled, seeded and diced 1 cucumber - peeled, seeded, and diced 1 cup diced tomatoes 1 avocado, peeled, seeded and diced 2 jalapeño peppers, seeded and finely chopped 1 large onion, finely diced 1 clove garlic, minced ⅓ cup chopped fresh cilantro zest and juice of 1 or 2 fresh limes, to taste salt and pepper to taste Directions: Stir together the mango, tomato, cucumber, jalapeño pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend. Stir in avocado right before serving with warm tortilla chips.
  8. I can’t say enough about the wonder of no-cook meals. When the weather heats up and you want to spend as little time as possible in a hot kitchen, easy to make salads like these are perfect. This particular salad is so delicious, refreshing and juicy, that you’ll happily welcome a few drips running down the side of your mouth. Tossing in some arugula or baby greens is a nice compliment, but the fruit stands beautifully on its own. Ingredients: 4 cups watermelon, 1 or 2-inch chunks 2 mangos, chopped 2 avocado, chopped 1 cup cherry tomatoes, halved 1 red onion, thinly sliced ¼ cup mint ¼ cup olive oil 2 tablespoons white wine vinegar 1 lime, juice and zest Salt and pepper to taste Directions: In a small bowl, combine vinegar with lime juice and zest. Whisk in olive oil and season with a pinch of salt and pepper. Add sliced onions to the bowl and marinate for about 10 minutes. In the meantime, add watermelon, mango, avocado and tomato chunks to a large bowl. Toss with dressing and onions. Finish with mint, thinly sliced or chopped.
  9. This Mango stir-fry is very easy to make and can be put together for a quick meal during the week.It is also corn-free, dairy-free, egg-free and sugar-free with an option for vegetarians or vegans. As always, the variations are up to you. If you are like me, you will experiment using different ingredients each time, to come up with creative variations. Mango Stir-Fry with Peanut Sauce (Gluten-Free) Serves: 2 hungry people Sauce Ingredients: ½ cup peanut butter ⅓ cup water ¼ cup gluten-free soy sauce 2 Tablespoons fresh squeezed lime juice 2 cloves garlic, minced 2 Tablespoons rice vinegar Chili flakes to taste Stir Fry Ingredients: 1 cup rice 2 Tablespoons oil 1 large chicken breast or tofu cut into 1" strips 1 large carrot julienned 1 cup string beans ½ head broccoli chopped 1 large zucchini, sliced ½ cup mushrooms, chopped 2 mangoes peeled, seeded and cubed To Make: Combine all sauce ingredients in small sauce pan over low heat. While sauce is warming up, begin preparing rice according to package directions. In a wok or large pan, add oil and fry meat over medium heat until no longer pink. Add carrots, and broccoli and string beans. Cover and let simmer for 5 minutes. Add zucchini and cook for 2 minutes. Add mushrooms and mango and cook for an additional 2 minutes. Remove from stove, add sauce and stir. Serve with jasmine rice, or rice of your choice.
  10. SOYJOY's Mango Coconut Gluten Free Nutrition Bar is a tasty treat made from ground whole soy and just the right balance of real coconut and exotic fruits--yet is not too sweet. SOYJOY uses pure wholesome ingredients so you know exactly what is in these bars. The bars have more of a “cookie” texture which I find more enjoyable, and only pack 140 calories per bar. They are a bit on the smaller size in comparison to other bars on the market, but they did their job and kept me satisfied between meals, so I would put them in my "would recommend to others" category. For more info visit their site. Note:Articles thatappearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formoreinformation about this seeour AdvertisingPage.
  11. There is so much to love about this southeast Asian desert. It’s creamy and sweet and it tastes great warm or cold. It’s also simple to put together and one of those meals that just tastes like summer. I’m a sucker for mangoes, but if you already have them on hand, sweet oranges, or juicy satsumas make a fine substitute. Toasted coconut makes a nice topping for a bit of tasty texture. Ingredients: 1 cup rice 1 14-ounce can coconut milk 1 cup fresh mango chunks ½ cup mango juice ½ cup water 1 tablespoon butter 1 tablespoon olive oil 1 pinch of salt Directions: Heat olive oil in a large saucepan over high heat. Add rice and stir until well-coated. Slowly add coconut milk, mango juice, water and salt and bring to a boil. Cover rice and reduce heat to low. Allow to simmer about 15-20 minutes, until liquid is absorbed. Remove from heat and fluff with a fork. Stir in butter and mango pieces. Serve immediately.
  12. This salsa works well to highlight a variety of seafood. It goes great with cod, swordfish, and tuna steaks, and can also goes well with tilapia, trout, or just about any mild-tasting fish. I always try to take advantage of finding great mangoes during their off-season. When I do, I often make extra salsa. Fresh salsa won’t keep for much more than a day, but it rarely lasts that long in my kitchen. This dish bursts with the flavors of summer anytime of the year. Refreshing and easy to prepare, a splash of this simple salsa is all you need to compliment a great piece of fish. However, go easy, and don't overdo it, or the fish can get lost. Ingredients: 4 halibut fillets, about 6 ounces each 1 mango, peeled and chopped 1 cup cherry tomatoes, chopped 1 small jalapeño, seeded and diced ½ teaspoon lemon zest Juice from half a lemon 2 tablespoons chopped cilantro 1 teaspoon coriander 1½ teaspoon salt, plus more to taste 1½ teaspoon pepper, plus more to taste Vegetable oil, for brushing Preparation: In a medium bowl, combine mango, tomatoes, jalapeño, cilantro, and lemon zest. Drizzle with lemon juice and mix to combine. Season with salt and pepper if desired. Cover and chill while fish is prepared. Preheat broiler and pat dry halibut. Stir together 1½ teaspoon each salt and pepper with coriander in a small bowl. Sprinkle fish on all sides with seasoning. Arrange halibut on a greased broiler pan and cook for 3-4 minutes per side, until the center is opaque. Top fillets with salsa and serve any remaining salsa on the side.
  13. Summer crops are in full abundance right now, and if your garden is anything like mine, you have more zucchini than you know what to do with. This vegan mango, zucchini soup is best served warm, but it can also be served cold and it is a nice light soup for a summer night that is too hot to eat heavy food. Vegan Mango Zucchini Soup (Gluten-Free) Serving Size: 1 or 2 Ingredients: 3 teaspoons extra virgin olive oil ½ small onion, peeled and chopped 3 cloves garlic, peeled and minced 2 stalks celery, chopped 2 zucchini or 1 round zucchini 4″, peeled and chopped 1 mango, pitted, peeled and cut into bite size pieces 1 potato, peeled and chopped 3 whole fresh basil leaves ¼ teaspoon nutmeg 1-¼ cups organic vegetable broth – or chicken broth pinch of white pepper or black pepper sea salt – to taste To Make: Preheat a pre-oiled medium size sauce pan; and sauté onion, celery and garlic. Add mango, zucchini, potato and basil, nutmeg and vegetable broth; and stir. Simmer until vegetables are tender. Remove basil leaves. Run the mixture through a blender or food processor according to manufacturer’s instructions. Run through a large strainer to remove fiber. Serve warm or cold. Top the center with gluten-free sour cream, Greek yogurt, etc. Add some fresh basil for garnish.
  14. In addition to being gluten-free, this recipe is also soy, dairy and nightshade-free. Ingredients: 1 tablespoon sesame oil 1 tablespoon lime juice 10 spigs fresh cilantro, minced 4 tablespoons sweetened coconut 1 mango, seeded, peeled and chopped 1 can baby corn, cut into chunks ½ cup pea pods 1 cup baby shrimp 1 fresh garlic clove, minced 1 teaspoon fresh grated ginger kosher or sea salt to taste 8 spring roll wrappers (rice or tapioca-up to you) Directions: In a large mixing bowl add all ingredients, stir well. Set aside Turn on tap (water) to warm temp and let run, and use your favorite cutting board to assemble rolls. Hold 1 wrap under running water, making sure you get front and back, hold under for about 30 seconds, until it starts to soften, then place flat on cutting board surface. Spoon filling across middle about 2 inches thick, then wrap sides over, bottom up and fold over. Repeat. Serves 4.
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