Healthy concoctions

Our writer’s search for delicious cookies, cakes and brownies for her gluten-sensitive mother became a family affair


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Miraval’s new cookbook invites you to bring your diet into balance—deliciously.


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1 diced leek (white only) 2 tablespoons butter 1 cup cream 1 tablespoon freshly grated parmesan cheese ½ cup mushrooms 1 shallot 2 tart shells Watercress Sea salt and pepper Makes


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Ingredients Peeled potatoes boiled until tender Warmed milk Chicken broth Sour Cream Mozzarella Cheese Salt Butter Mix together a 2 qt. saucepan of boiled potatoes with approximate


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Ingredients 2 c water 1 pkg yeast 1 T sugar 2 tsp salt 5 1/2 c flour Dissolve yeast in warm water. Add salt, sugar, flour. Let rise until doubled. Shape. Rise 1 hour. Bake @ 425 fo


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Ingredients Tempura Squash Blossoms 12 squash blossoms ¼ cup romesco sauce Tempura batter 1 cup rice flour 1 cup all-purpose flour 1 teaspoon baking powder 2 cups ice water Sea sal


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1/2 cup hemp seed butter 1/2 cup hemp oil 1/4 cup tamari 1/4 cup maple syrup Combine hemp seed butter and oil in a bowl. Stir until creamy and smooth. Add tamari and maple syrup. M


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Ingredients 1Turkey (about 1 lb./person) Fresh herbs (rosemary, basil, thyme and oregano recommended) Garlic cloves, peeled (to taste) 1 Onion, peeled Large sheet of foil Place was


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Ingredients 3/4 c sugar 1 T cinnamon 2 eggs 2 tsp vanilla 1 T cornstarch 1/2 tsp salt 2 c milk 15 oz canned pumpkin Mix together in blender, pour into individual cups or bowl. Put


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Ingredients 2 c water 1 pkg yeast 1 T sugar 2 tsp salt 5 1/2 c flour Dissolve yeast in warm water. Add salt, sugar, flour. Let rise until doubled. Shape. Rise 1 hour. Bake @ 425 fo


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2 cups Navitas Naturals Cashews 1 cup Navitas Naturals Coconut Oil, melted 1/4 teaspoon sea salt 1 teaspoon garlic powder In a high-speed blender or food processor, blend all ingre


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Squash Soup 1/2 lb. butter 2 Vidalia onions, core removed, roughly chopped 8 summer crookneck squash, stems and ends cut off, roughly chopped 2 garlic cloves, minced 1/2 jalapeno,


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8 to10 wide-mouth pint jars. 4 quarts green cherry tomatoes 8 to 10 cloves garlic 8 to 10 peeled pearl onions 8 to 10 pieces of celery, cut into 3-inch stalks 18 to 20 sprigs of di


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1 Tbsp. butter 2 cups Brussels sprouts; core removed and leaves separated 1/2 cup chicken stock Salt and pepper, to taste In a very hot sauté pan, melt butter and allow to brown. A


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