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Celiac.com 03/26/2024 - Indulge in the vibrant flavors of spring, with this delightful soup of Asparagus, leek with lemon, and a dash of Mint. This recipe seamlessly marries the earthy essence of asparagus, the mild sweetness of leeks, the refreshing zest of lemon, and the bright zing of mint, to create a light and flavorful soup that's perfect for any occasion. Enhanced with aromatic fresh mint and seasoned to perfection, each spoonful offers a symphony of flavors that will tantalize your taste buds. Whether you're looking for a comforting meal on a chilly evening, or a refreshing starter for a springtime gathering, this soup is sure to impress. Ingredients: 1½ pounds fresh asparagus, trimmed 1 tablespoon olive oil 1 leek (white parts), finely chopped 1 tablespoon chopped fresh mint sea salt and freshly ground black pepper to taste 2 cups chicken stock, or more if needed 1 teaspoon lemon zest 1 hard-boiled egg, chopped (optional) Directions Cut tips from 6 asparagus spears, about 1½ inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks. Heat olive oil in a soup pot over medium heat; cook and stir leek in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes. Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest. Blend soup using a hand blender or a food processor until smooth. Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

Celiac.com 04/01/2023 - I confess. I’m a chocoholic! My favorite dessert is anything chocolate, but when I need a good, quick chocolate “fi x”, I often turn to this recipe. I’ve been making it for about 20 years now and, although it’s gone through many evolutions, it never fails to please. My fondness for chocolate dates back to my childhood when almost all of our desserts were chocolate. We enjoyed chocolate cakes, chocolate pies, chocolate puddings, and chocolate cookies––but one of my favorites was chocolate brownies. I’ve recreated that recipe for you here—with a few wickedly decadent embellishments. Luckily, my husband is fond of chocolate too and will look for any excuse to eat it. Upon learning that chocolate comes from the cocoa bean––which is actually a legume–– he announced that he would increase his vegetable consumption by eating more chocolate! Whatever your excuse, Americans apparently LOVE chocolate––on average, we consume about 10-12 pounds of it each year. But before you head to the kitchen, here are a few tips to assure success: Use the best quality cocoa possible. I’m particularly fond of Ghirardelli unsweetened natural cocoa. Look for it at your local health food store. I also like Scharffen Berger natural cocoa, which can be found at kitchen or gourmet food stores. If you can’t fi nd these brands, I recommend Hershey’s natural cocoa which is available at grocery stores. Be sure to use natural cocoa, not Dutch-processed or European-style cocoa. I get many questions on this topic so here’s the explanation: Natural cocoa is always acidic. Dutch processed cocoa is treated to make it alkaline instead of acidic. The baking powder in this particular recipe is designed to balance the acid in the natural cocoa. If you use Dutch processed cocoa, the PH level is “unbalanced” and the recipe won’t work. Carol Fenster’s Gluten-Free Chocolate Brownies Preheat oven to 350˚. Grease 8-inch square nonstick pan. Stir dry ingredients together (fl our to xanthan gum). Set aside. In large mixing bowl, beat butter, sugars, vanilla, and egg with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water. Mix until just blended. Mixture will be somewhat thick. Stir in nuts and additional ingredients, if using (see options below). Spread batter in prepared pan with wet spatula. Bake 20 minutes. Cool brownies completely before cutting. Serves 12. Double Chocolate Brownies: Add 1⁄2 cup gluten-free, dairy-free chocolate chips or finely chopped dark chocolate to batter. Bake as directed. Chocolate Mint Brownies: Prepare batter as directed. Place half of the batter in greased 8 x 8-inch pan. Add a layer of your favorite gluten-free mints such as Junior Mint patties, taking care not to cut the patties. Top with the remaining layer of batter. Bake as directed. Rocky Road Brownies: Prepare batter as directed. Stir in 1⁄2 cup gluten-free, dairy-free chocolate chips, 1⁄4 cup chopped walnuts, 1⁄2 cup dried cranberries, and 1⁄2 cup Jet-Puff® miniature marshmallows. Because of the additional ingredients, you will need to increase pan size to 11 x 7 or 13 x 9-inch pan. Bake as directed, extending baking time by 5 to 10 minutes, or until thoroughly baked. Cool completely before cutting. Ingredients: 1 cup Flour Blend* 1⁄2 cup unsweetened cocoa (not Dutch) 1⁄2 teaspoon baking powder 1⁄2 teaspoon salt 1⁄2 teaspoon xanthan gum 1⁄4 cup melted butter or margarine 1⁄2 cup brown sugar, packed 1⁄2 cup granulated sugar 2 teaspoons vanilla extract 1 large egg 1⁄4 cup hot water (110º) 1⁄4 cup chopped walnuts (optional *Flour Blend: 1 1⁄2 cups sorghum flour 1⁄2 cup corn flour 1 1⁄2 cups potato starch 1 cup tapioca. Makes 4.5 cups. (To make corn flour, grind cornmeal in small coffee grinder until consistency of flour.)

Celiac.com 12/22/2022 - Oreo cookies were introduced in 1912, and have long been the top-selling cookie in the United States. Most of you Oreo lovers with celiac disease will know that Nabisco launched OREO Gluten-Free cookies and OREO Double Stuf Gluten-Free cookies in January 2021. Not content to rest on the success of Gluten-Free Oreos, Nabisco is slated to debut the latest addition to the gluten-free Oreo portfolio: Gluten-Free Mint Oreo Cookies! Mint Oreos are certified gluten-free offering and will be available wherever Oreo cookies are sold. Prior to the new mint flavor, gluten free Oreos were only available in Regular or Double Stuf cookies. All of the versions are made with real cocoa and a blend of gluten-free flour. PhilHatesGluten over at TikTok posted an enthusiastic message of approval: "This is a message for Oreo: They're delicious and I smile every time I eat them 'cause they're perfect and that's something. Thanks. But please make more flavors." In a split with Phil's video, a cookie hints at something coming by replying, "nudge, nudge" and "wink, wink." So, it may not be an actual Christmas present, but news of Gluten-Free Mint Oreos' debut in the New Year is the next best thing. Happy New Year, gluten-free Oreo and mint lovers! Here's to you!

Celiac.com 09/23/2021 - Summer is fast coming to an end, but for those who refuse to go down without a fight, and for those looking to book some drink recipes for next year, here's a delightfully refreshing lemonade made with cucumber and mint. It's sure to be a big hit on those waning days of summer heat. Ingredients: 1 large English cucumber 1 cup lemon juice ¾ cup sugar or preferred sweetener ½ cup fresh mint leaves loosely packed 6 cups water or sparkling water 1 large lemon Instructions: Chop half of the cucumber. Add the chopped cucumber to a large sauce pot. Add the lemon juice, sugar, and half of the mint leaves to the pot. Place the pot over medium heat. Cook, stirring occasionally, until the sugar is completely dissolved (about 5-7 minutes). Remove from the heat. Pour the liquid through a fine mesh strainer to remove the cucumber and mint. Add the liquid to a large serving pitcher. Slice the remaining half of the cucumber. Slice the lemon. Add the water, sliced cucumber, sliced lemon, and the remaining mint leaves to the pitcher. Stir well. Serve cold with a fresh mint sprig.

Celiac.com 08/06/2021 - Fresh, cool cucumber, tomato, onion and mint dance with olive oil and vinegar to deliver this delicious, refreshing salad that's perfect for staying cool in hot weather. Ingredients: 4-6 Persian cucumbers 8-10 cherry or grape tomatoes 1 teaspoon salt ¼ cup chopped red onions 2 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil 1½ teaspoons sugar, to taste ¼ teaspoon freshly ground black pepper ¼ cup chopped fresh mint Directions: Add cucumber, tomato, onion, vinegar and oil to a large ceramic, glass or plastic bowl. Add salt, pepper, sugar, and mint. Stir, tossing gently until well mixed. Refrigerate for at least 1 hour. Serve chilled.

Celiac.com 06/19/2021 - If you're looking for something so ridiculously easy, nutritious, and delicious, that it's sure to make heads spin, then this happy marriage of fresh, raw peas, lemon, slat and pepper is the dish for you. Bursting with spring freshness, and raw simplicity that are guaranteed to turn heads at your next food gathering, this could be one of the simplest and most tasty salads you can make. Ingredients: 1 cup raw peas ½ lemon, juiced ¼ cup fresh mint, chopped ¼ cup chopped almonds (optional) salt and ground black pepper to taste Directions: Mix peas, lemon juice, chopped mint, salt, and pepper together in a bowl. Serve fresh.

Celiac.com 08/15/2020 - Wait, did he just say "watermelon pizza" with a straight face? He did, indeed. Some folks will think this crazy. Others will try it and have their minds and appetites blown by this amazingly refreshing, perfect for summer, snack. We've done a few savory watermelon recipes over the years, including a delicious watermelon gazpacho, a watermelon salsa for fish tacos, and a watermelon feta cheese salad with mint, among others. But Chef John takes watermelon to another level with this bold spin on a favorite summer fruit. This recipe is super quick, easy and delicious. It's sure to amaze your summer nibblers. Chef John's Watermelon Pizza Video on YouTube Watermelon Pizza Ingredients: 1 large seedless watermelon, sliced into wedges 1½ cups crumbled feta cheese ½ cup sliced green olives ½ cup sliced Kalamata olives, pitted, and quartered lengthwise ½ cup thinly sliced fresh mint leaves freshly ground black pepper to taste 2 tablespoons rice vinegar, or balsamic, as desired Directions: Slice watermelon in half lengthwise, then each half lengthwise into quarters. Cut uniformly thick slices from the center of each quarter and place on plates or trays. Remove any of the soft, white seeds, and use the tip of a spoon to make small, shallow divots in the surface to help hold the toppings. Scatter some feta cheese, olives, and mint over the slices. Season lightly with freshly ground black pepper. Drizzle each slice with a touch of rice vinegar or balsamic, and olive oil. Serve immediately or cover and refrigerate until needed. Here are some other winning watermelon recipes: Amazing Watermelon and Feta Cheese Salad (Gluten-Free) Watermelon Gazpacho! (Gluten-Free) Jicama, Peach and Watermelon Salad with Lime and Chile (Gluten-Free) Fresh Watermelon Feta Salad with Mint (Gluten-Free) Grilled Fish Tacos with Watermelon Salsa (Gluten-Free)

Celiac.com 05/04/2019 - Looking for a delicious, nutritious, naturally gluten-free dessert that is ready in minutes? Look no further. These grilled peaches will turn delicious peaches into a more delicious peach delight in just minutes. If your peaches are already nice and sweet, then skip the syrup, or use just a bit. Yes, we've done peach recipes before, but the this trio of grilled peaches, mascarpone cream and fresh mint helps to take this version to a whole new level of tasty. Ingredients: 2 large ripe fresh peaches, halved and pitted 2 tablespoons avocado or olive oil 1½ tablespoons pure maple syrup, divided 3 tablespoons plain whole-milk Greek yogurt 2 tablespoons mascarpone cheese, at room temperature Leaves from 1-2 sprigs of fresh mint 1½ teaspoons vanilla Directions: Oil the grill grates and heat grill to medium-high (400°F to 450°F). Make sure the grill is good and hot. Brush both sides of peach halves with avocado oil. Olive oil works fine, but avocado oil handles heat better, and has a milder flavor. Grill peach halves cut side down, uncovered, for about a minute, until grill marks appear. Flip peaches, brush 1 teaspoon of the maple syrup on cut side of each peach half, and grill about 1 more minute until tender. In a small mixing bowl, blend together yogurt, vanilla mascarpone, and remaining ½ tablespoon maple syrup. Top warm peaches with mascarpone mixture and mint leaves, and serve.