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Posts Tagged ‘gluten free’

Aug 14 2012

Beets Dip with Goat Cheese and Walnuts

  I made this scrumptious dip for our afternoon snack and thought about my readers.  It is a recipe I saw at the I know you will enjoy it as much as my family did.

Ingredients

3 medium beets 1/3 cup Greek yogurt 1 tablespoon olive oil 1 clove garlic 1/2 teaspoon fresh thyme 1/2 teaspoon fresh oregano 1 tablespoon soy sauce 1 tablespoon maple syrup GARNISH: 1 tbsp crumbled goat cheese 1 tbsp chopped walnuts Preheat the oven to 350°.  In a roasting pan add 1/4 cup of water and put the beets.  Cover with foil, bake for 1 hour. Let the beets cool and peel them. In a food processor combine all the ingredients except goat cheese and walnuts. Serve in a bowl.  Garnish with goat cheese and hazelnuts and serve with crudites and gluten free crackers   Original recipe Za’atar – Spiced Beet Dip with Goat Cheese and Hazelnuts Food and Wine magazine   © 2012, Cristina Proano-Carrion, Aromandina LLC
This information is based on traditional use of aromatherapy and it does not intend to diagnose or treat any condition. This information should not be used as a substitute for medical counseling with a health care professional. No part of this article may be reproduced in whole or in part without the explicit written permission of Aromandina.
 
Nov 25 2010

Yes, you can use essential oils for a different and delicious dish:

8 sweet potatoes peeled and cut in small cubes 1 cup coconut milk 3/4  cup maple syrup 1/4 cup rum 2  drops ginger fresh essential oil 1 drop cardamom essential oil 1/2 teaspoon of Garam Marsala spice (cinnamon, cumin, coriander, clove, cardamom) 1 cup mini marshmallows
  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
  2. Drain the water.
  3. Mash to coarse consistency with a potato masher.
  4. Add drops ofginger and cardamom to maple syrup.
  5. With an electric mixer on low, blend potatoes, slowly adding coconut milk, rum and maple syrup.  Blend until smooth.
  6. Transfer to an oven dish or to a cast iron skillet.
  7. In a medium bowl, toss the marshmallows with the Garam Marsala powder until coated.  Scatter the marshmallows over the sweet potatoes.
  8. Bake for 20 to 30 min. until heated through, and marshmallows are puffed and golden brown

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