Second Day...fash wash!

Yesterday I developed a recipe just for your face.  I tried it yesterday and loved it, I used it last night with my make-up on...it removes the make-up (I did not try it on the eye make-up) and I'll try it again this morning.  I will also try it on my daughter and husband tonight.  Oh, how I love to experiment of family...such good guinea pigs.  Olive oil is the only moisturizer I've been using...I've always thought the Italians had such svelt and dewy skin, beautiful, to say the least. 

Lemonish Talapia Salad

Lemonish Talapia Salad

2 Cups cooked Quinoa
3/4 Cup Shredded Carrot (lightly steamed or fresh).
1/2-3/4 Cup Chopped Broccoli Flowerettes (lightly steamed or fresh).
1 Med. Clove of Garlic-minced or pressed

2 Tbsp. Chopped Brown Onion
2 Large Lemons Halved (seeds removed)
2 Talapia Fillets Cooked ( Over med. heat,  add 1 Tbsp. Olive Oil to pan, add fish fillets, squeeze half the lemon over the fillets, adding 1 tsp. dried parsley, and sprinkle "Pike Place Fish-Northwest Seafood Seasoning," over fillet until covered, cook approx. 5-7 minutes and flip.  Cook until white and flaky in the center.) Cool slightly and shred.
Pinch of Celtic Sea Salt
Pinch of Tumeric
Pinch of Ginger
1-2 tsp. Onion Powder
2 Tbsp. Best Foods Mayo (gluten-free)

Allow cooked items to slightly cool.
Combine quinoa, carrots, broccoli, pressed garlic, onion and talapia.  Squeeze lemon over combined ingredients and gently stir together.  Add celtic sea salt, tumeric, ginger & onion powder, stir in.  Add mayo and fold ingredients together.
This is a wonderfully fresh meal.  It is important to cool the ingredients before adding the mayo.
Some of the important benefits of these ingredients are in the use of fresh, onion, garlic, & broccoli.  These ingredients have been found to help remove the excess estrogens from our bodies, which if left, can cause numerous health issues, including cancer.  So, think of it as a medicinal salad if you will and enjoy!

Foodie Facial....Your gonna love it...and so will your face!

I love the fact that my blog not only conspires to address the gluten-free food issue, but the foodie facial issue as well.  I love natural products and I'm often found creating another concoction related to beauty one way or another... If you want a natural face wash, try this at home.  ***Do not use if allergic to nuts!

Almond Yogurt Moisturizing Facial Wash
1 Tbsp. Blanched Almond Flour
1 tsp. (2 tsp. for a drier complextion), Extra Virgin Olive Oil
2 Tbsp. Mountain High Original Style Yogurt (Plain with 3.25% milkfat).  + 2 tsp. of the liquid in the yogurt.
(Keep Refrigerated)
Mix in a baby food jar.  Take a small portion about 2 tsp. and gently massage in a circular fashion on your face and neck, and lips... Use enough to cover face, like a regular wash.  Massage for approx. 60 seconds.  You will feel the Almond flour begin to exfoliate your skin.  The yogurt helps your skin maintain a proper ph level, and the olive oil is a wonderful moisturizer.  Remove with a damp cloth.  As a final rinse, splash cool water over your face and gently pat your face dry.  If extra moisture is needed.  Take a drop or two of the olive oil and massage into fingertips, pat fingertips on face and gently stroke in an upward motion.  Your skin will look svelt and beautiful.  I did this this morning and was pleasantly surprised.

Sweet Laced Almond Brittle...

Who doesn't have a few nuts in their kitchen?  I have plenty of nuts...sports nuts, health nuts,  not to mention those in my kitchen!  This morning, needing a snack to add to my daughters lunch, I thought, what better way to sneak in some low-fat protein than to add almonds.  The dilemma was that she doesn't really like them plain.  So, hence this recipe.

Sweet Laced Almond Brittle...
On medium heat, in a small skillet add:

1/4 Cup white sugar
1 tsp. butter (may add additional teaspoon to create a more gooey caramel.  Tip: *If there is too much butter it will not stick to the nuts.)
pinch of Salt
Stir constantly, until mixture turn a light brown and sugar has dissolved.  Remove from heat.  Add 3/4 Cup Almonds (not blanched!).  Stir and fold into caramelized sugar.  As the sugar cools it will begin to harden.  Spray a glass dish and separate (approx. 5 almonds per piece) into the dish and allow to cool completely.  Add the separated pieces to a baggie and enjoy as a snack.

Farm-style cooking...balance of quality and quantity!

You'll find with my recipes that they do not contain, gluten, soy or corn.  Both my daughter and I have continuing struggles with these foods.  I will provide inter-changeable ingredients that can be used or omitted altogether.  Down home farm-style cooking is all about a balance of quality and quantity.  We all have one thing in common, we have to eat and we love food.  Okay, two things! It's no fun having to constantly worry about filling your tummy if everything you lay your eyes on is out of reach for you because of tummy issues.  My hope is to provide you with resources besides my own for you to find your happy little niche in your own kitchen.  Above all, don't stress!  Many of the necessary ingredients can be purchased online or at your local grocer.  If you have questions, feel free to ask.  I'm just familiarizing myself with how to set everything up, so be patient and soon enough I'll have this blogging thing down. 
Your gluten-freefarmgirl

Simply Sorghum Shortloaf...

1 1/2 Cup Brown Rice Flour
1/2 Cup Sorghum Flour
2/3 Cup Arrowroot Flour
1 tsp. Salt
(Mix these ingredients together.)

Add:
1 3/4 Cup Warm "Pacific Foods" Rice Milk (any gluten-free milk will do- rice milk is non-dairy).
1 Packet yeast (5/16 oz.)  I use Hodgson Mill or Fleischmans yeast.
2 Tbsp. Honey, Sugar or Pure Maple Syrup (Whichever sweetener you prefer).
3 Tbsp. Canola or Olive oil.
2 eggs (or 3 egg whites)
***(Don't be startled that this looks runny, it will not look like your traditional bread dough, as rice flour needs plenty of liquid to absorb, to give it that moist texture.  It will look similar to a pancake batter, so don't stress...it's normal).
Mix all ingredients very well, scraping bottom of bowl to mix all dry ingredients with the moist.  Pour into oiled or sprayed pan, cover with wax paper and set in warm place to rise, approx. 20 min.  You do not want this to rise substantially, as this will create more air bubbles and a less dense bread for cutting.  When you see the yeast start to activate (bubble) and rise approx. 1/2 inch, put into oven and bake at 350 for one hour.
Let cool in pan for 15 minutes in cool place.  (While still warm, spread some butter over the top the avoid crumbling when cutting).  Then loosen sides with knife and lightly tap on edge of counter to gently remove bread from pan.  Let sit on cooling rack to completely cool.  You may refrigerate the bread to ensure easier cutting.  Once completely cool, cut into 1/4"-1/2" slices and put into gallon freezer bag and freeze.  When you want to use the bread, simply remove from freezer and take a butter knife and gently wedge in between the pre-cut slices to separate.  Microwave for a few seconds before use.  This ensures a longer lasting loaf, as this type of bread will begin to ferment in a couple of days if you keep it out.
Tips:  Use the bread frozen to make sandwiches that contain mayo.  This will keep the mayo fresher and by the time lunch rolls around, will be ready for eating, still cool, if it's wrapped in foil.
Use the frozen bread for french toast.  Just dip right into your batter and cook.
The left over crumbs can be used for croutons.

Croutons:
On medium heat, add 1 Tbsp. Olive oil to pan, add bread crumbs, add favorite herbs like, onion powder, garlic powder, parsley, and a pinch of salt, stir until lightly browned.  Keep in brown paper bag until ready to use.

Enjoy!

Simple Jacks! from Kami's Kitchen...

If it's one thing country folk like, it's yummy food and lots of it.  No country meal would be complete without the beloved flapjack/ pancake breakfast...lots and lots of thick, fluffy, panjacks or flapcakes.  This is one wonderful meal that can be topped any way you like.  I've seen topped with eggs, hollandaise sauce and cheese.  It's neutral enough to spice it up or sweeten it.  We like it topped with butter, pure maple syrup, honey or jam.  No matter how you do it, it'll fill your tummy and put a smile on your face.  As all recipes on this site, this one is created in my kitchen as well...  Among all the pancake recipes I've created or tried, this is my favorite and my kids as well.  Mostly because it's yummy and for the cook it's completely simple.  I have provided many ingredients that can be added or removed and you still end up with a yummy jack!

2 Cups Brown Rice Flour
2/3 Cup Arrowroot Flour (starch)
1 tsp. Salt (celtic sea salt or regular)
1 tsp. Baking soda
2 tsp. Cream of tartar
1 egg (optional)
2 tsp. Pure Almond Extract (optional)
1 1/3 Cup Pacific Foods Rice Milk (gluten free) or regular milk
2/3 Cup Water
2 Tbsp. Honey or Pure Maple Syrup (optional)
1 1/2 tsp. Cinnamon (optional)
Pinch of Nutmeg (optional)
Pinch or Ground Coriander (optional)

Mix dry ingredients together.  Add remaining ingredients and mix well.  Pour into greased pan and cook until bubbles start to present, then flip.  Top with any goodie you like...(This recipe is best when followed as directed, especially with the spices...however, it's still yummy if you can't have any of the *optional ingredients. If you find these are too thick, increase the liquid by 1/4 cup. Give it a try and see what you think.  Please remember to site my blog at Kami's kitchen the gluten-freefarmgirl.  Thanks and have a wonderful meal!