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Debra Laguire

Cooking Books: Cooking with Quinoa and Gluten Free

Cooking Books Cooking with Quinoa and Gluten Free The Cooking Books are comprised of two sections, one being on cooking with quinoa and the other on gluten free cooking. Both diets work to help bring about healthy lifestyles in the choices of good diet plans. Both use foods other than wheat grain and gluten in the creation of bread portions of recipes. Quinoa shows to be beneficial in helping to treat conditions that may cause inflammation. Gluten free foods help to alleviate symptoms caused from gluten intolerance and gluten allergies. Each section in the book explains the diet plus delicious recipes. The Quinoa section covers informative reasons for being on the Quinoa diet. Learn all about what quinoa is. Read about the history of this awesome plant. Learn why it is so beneficial to consume and include in your recipes. Speaking of recipes try the delicious quinoa chicken recipes such as the Greek Pita, Yummy Chicken Burritos, Quinoa Stir Fry, and the Mexican Fiesta.
73 trykte sider
Oprindeligt udgivet
2013

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    Daria Diachkovahar citeretfor 3 måneder siden
    Easy Gluten Free Rice Pudding

    Rice pudding, particularly warm rice pudding is a favorite of nearly everyone who tastes it. Topped with cinnamon it becomes a very healthy ending to your gluten free meal.

    You will need:

    4 egg yolks
    2/3 cup granulated sugar
    3 cups of milk
    2 tablespoons of corn starch
    1/2 tsp. pure vanilla extract
    1/4 cup raisins (optional)
    3/4 cups of instant rice
    dash of cinnamon

    To make the rice pudding:

    Make the instant rice in the microwave according to package directions. When making it during the last minute of cooking drop in the raisins into the rice to steam and soften them.

    In a saucepan, combine the cornstarch, the sugar, and the egg yolks.

    Stir until smooth, adding a slight amount of milk as necessary to thin the mixture down to a smooth paste.

    Add the remaining milk and stir to combine all ingredients.

    Cook over low heat for approximately 12 minutes until the mixture thickens. Do not boil.

    Remove from heat and allow cooling approximately 5 minutes.

    Drain any remaining water from the rice and raisins.

    Combine the rice with the pudding mixture and spoon into dessert dishes.
    Dust the top with cinnamon if desired.
    Daria Diachkovahar citeretfor 3 måneder siden
    Quinoa also contains antioxidant phytonutrients in a high enough amount to be compared to those in cranberry and lingonberry. Unlike other grains, quinoa is a great source of protein, comparable even to that of milk. It also contains twice the amount of calcium found in whole wheat. Other vitamins that quinoa contains are; iron, phosphorous, and B vitamins. Also found in high amounts in quinoa members of the vitamin E family, especially gamma-tocopherol. Another benefit of quinoa is its tolerance for those with other grain allergies.

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