Ancient Grain Chocolate Chip Cookies

AncientGrainChocChipCookiesBRMGF

Chocolate chip cookies are iconic treats, and this ancient grain cookie recipe has just the right balance of flavor, texture and sweetness. I have found my newest favorite gluten free chocolate chip recipe and my newest favorite gluten free cookbook all in one. These Ancient Grain Chocolate Chip Cookies can be found in the new Bob’s Red Mill Every-Day Gluten-Free Cookbook published by my very own cookbook publisher, Robert Rose. These cookies are as good as they look and can be stored in the refrigerator for up to 5 days or in the freezer up to 3 months.

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Camilla Saulsbury, an award winning bestselling author has created 281 recipes that showcase the benefits of the gluten free diet. From satisfying breakfasts to evening dinners, here is a book that showcases the depth and versatility of Bob’s Red Mill’s gluten-free grains. You will find recipe using amaranth, quinoa, millet, teff and so much more as well as cooking methods to go with each of these grains. Camilla also gives amazing tips throughout this amazing cookbook! Check it out here.

Kañiwa with Lemon, Basil and Tomatoes: Gluten-Free Super Food

Kañiwa, pronounced “ka-nyi-wa”, has been cutlivated in South America for thousands of years. Kañiwa is gluten-free and a great power food. It has been called the “new quinoa”. It is a cousin to quinoa but, actually, has higher protein, fiber and antioxidants along with significant levels of calcium, zinc and iron. Its nutty taste is unique, and it tastes even better than tabbouleh in this recipe for Kañiwa with Lemon, Basil and Tomatoes. To prepare it, you just boil water or broth, add the Kañiwa, cook and cover for 15 minutes. It’s a breeze and a nutritional powerhouse. For more information, see Roland Foods on where to find it. Trust me. You will be hearing a lot more about this incredible grain.

So Healthy, So Good: Quinoa Salad with Arugula and Feta

I’m shooting 4 television shows this week for NBC 13 “Daytime Alabama”, and here’s one of the dishes I will be making. For those of you not familiar with quinoa, I hope that I can help out. Quinoa is an amino acid protein rich seed that has a fluffy slightly crunchy texture and a nutty flavor when cooked. You cook it just as you would cook rice although you need to rinse the seeds before cooking them. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard with so many health benefits. Quinoa is a very good source of manganese as well as a good source of fiber, protein, magnesium, iron, copper and phosphorus. It is said to be helpful to those who get migraine headaches and helps reduce diabetes and atherosclerosis. I love this Quinoa Salad with Arugula and Feta as it’s so fresh, healthy and flavorful. Feel free to make it a main dish by adding cooked chicken or shrimp. This is the perfect dish to start the new year on the right (and healthy) foot.