Superbowl Special: Quick & Easy Sweet Chilli G-Free RC Pizza

It's February, you know what that means? It's time for the Superbowl! Every season homes through out the US scramble to create an epic game-time spread. This year we've created a recipe that's quick and easy, so you can spend less time cooking and more time watching the game. These RC Pizza's are a perfect edition to your Superbowl party, with their sweet and spicy flavors you'll wonder how could you ever live without them.

Quick & Easy Sweet Chilli G-Free RC (Rice Cracker) Pizza

Ingredients:

4 Lundberg Sweet Chilli Organic Rice Cakes
1/4 cup of your favorite cheese or non-dairy cheese
4 oz of tomato paste
1 tsp of garlic
2 tsp of basil
A dash of red pepper flakes
3-5 mushrooms sliced
A dash of oregano
Your favorite topping (we chose mushrooms ^.^)

Directions:

1) Rise, clean and chop mushrooms and set aside.

2) Layout 4 crackers on a cookie sheet or microwave safe plate.

3) Take 4 oz of tomato paste and mix spices in a microwave safe bowl.

4) Microwave the tomato paste for about 50 seconds.

5) Take the warm tomato paste and spread on the Rice Crackers

6) Sprinkle the Rice Crackers with your favorite cheese, top with mushrooms, and oregano.

7) Microwave : 1-2 mins
    Conventional Oven: 350 degrees for 15-20 mins or until the cheese melts.

Done!  Now, Grab a cold one, RC Pizza, and  go watch the game ~.^

Gluten-Free Turmeric Pancakes

Today's recipe is inspired by my friend Scott and his fiance Jasmine. We've decided to put a new twist on the classic gluten-free pancake. Turmeric is a wonderful spice that has many health benefits, it can even fight the flu[1]. This recipe is spicy with the right amount of sweet. These aren't your ordinary pancakes ~.^

Ingredients:

Turmeric Pancakes:

4 tps of turmeric
3 tsp of ginger powder
a dash red pepper flakes
1/4 tsp of cayenne pepper
2 tsp of agave syrup
1/4 tsp of cinnamon
1/8 tsp of mace
4 sticks of cilantro- chopped
mushrooms (optional)
1/2 cup of Arrowhead Mills Gluten-Free All Purpose (baking mix)
1/2 of milk or rice milk

Cherry Syrup:

1/4 cup of frozen cherries
4 tsp of agave syrup

Directions:

Turmeric Pancakes:

1) Wash and chop cilantro and set aside.

2) In a bowl, take 1/2 a cup of flour + spices and mix together.

3) Slowly add milk or rice milk and begin to stir until the batter has a nice thick liquid constancy.

4) Add the agave syrup and cilantro and mix

5) Heat up the skillet and add your favorite oil.

6) When skillet is warm, take around 1 TBSP of turmeric pancake mix and place in skillet.

7) Fry both sides of the pancake until golden brown

Cherry Syrup:

1) Microwave frozen cherries until defrosted.

2) In a food processor add cherries and agave syrup, then blend.


Drizzle syrup on Turmeric Pancakes...Mmm,Mmm...Good ^.^

Dedicated to Scott & Jasmine 

[1] source: Dr.Oz's Cold and Flu Rescue Pack

Eureka! Behold: Super Green Gluten/Allergy-Free Pocky!

New Years is just around the corner and it's time for a fresh start. As part of our New Years Resolution we've created Gluten/Allergy Pocky that not only delicious, but it's actually good for you. 2013 is all about being healthy ~.^


[Drum-Roll]....Presenting:

Super Green Gluten/Allergy-Free Home-Made Pocky

Ingredients:

1 teaspoon yeast
1/2 cup warm water
3/4 teaspoon honey/agave nectar/sugar
1/2 cup brown rice flour
1/3 cup tapioca starch
1 teaspoon arrowroot starch
1 egg white
1/4 teaspoon of salt
1/4 cup of Peas
1/4 cup of Broccoli
5 Tablespoons of Green Puree
1/2 teaspoon xanthan gum
2 Tablespoons grape-seed oil (plus 1/2 teaspoon for the baggie)
1 teaspoon apple cider vinegar
1 medium Ziploc bag
1/4-1/2 cup of Enjoy Life chocolate chips


Directions:

1. Heat water until medium hot. Add honey and yeast and mix together. Set aside, while you mix the remaining ingredients.
2. In a medium mixing bowl, mix together all of the dry ingredients.
3. Stir wet ingredients together (egg white, vinegar, oil,) then dry ingredients and mix. (This mixture will be a bit lumpy, this is OK. Just mix well, and get rid of as many lumps as possible) 
4. Check the yeast mixture. If it has risen, then add this to the dry and mix together. 
5. In a food processor, puree the peas and broccoli to create green puree.(remember to cook veggies before pureeing ^o^)
6. Then, add the green puree, and mix well.





7. Drizzle 1/2 teaspoon of oil into a medium Ziploc bag. Smooth the outside of the bag around to spread the oil around inside. (This prevents the dough from sticking to it.) 





8. Scrap the dough into the bag. Snip one of the corners slightly. [For Regular sized Pocky, cut a small snip in the bag. For Large Pocky cut a large snip.] Squeeze the dough out the corner on to a piece of parchment paper. Squeeze you Pocky dough into long lengths and leave about 1 1/2 inches in between your Pocky sticks to allow a room for rising. In the spirit of New Years , we made a Pocky version of the NYC ball drop^.^








9. Preheat the oven to 400F.
10. Then place parchment paper on a baking sheet, and slide into the oven.
11. Bake for 10 – 20 minutes or until golden.
12. When the Pocky are done, let them cool. 
13. Using a double boiler (a bowl over a pot of boiling water) or microwave; melt chocolate chips.
14. When chips are melted, take Pocky sticks and dip until their half-way covered.
15. Place chocolate covered Pocky on parchment paper.
16. When your finished dipping place your Pocky in the fridge for about 10-15 mins; so that the chocolate will harden.  

           

Support The Pocky Campaign!

Eureka! Behold: Poppin' Gluten/Allergy-Free Pumpkin Pocky!

For Thanksgiving, The Pocky Campaign has baked a very special holiday recipe. Our new flavor: Pumpkin Pocky, was inspired by America's favorite pie. This year we're giving a whole new meaning to carving up the turkey ~.^

[Drum-Roll]....Presenting:

Poppin' Gluten/Allergy-Free Home-Made Pumpkin Pocky

Ingredients:

1 teaspoon yeast
1/2 cup warm water
3/4 teaspoon honey/agave nectar/sugar
1/2 cup white rice flour
1/3 cup tapioca starch
1 teaspoon arrowroot starch
1 egg white
1/4 teaspoon of salt
5 Tablespoons of Pumpkin Puree
1 teaspoon of cinnamon 
1/2 teaspoon of nutmeg
1 teaspoon of honey or sugar
1/2 teaspoon xantham gum
2 Tablespoons grape-seed oil (plus 1/2 teaspoon for the baggie)
1 teaspoon apple cider vinegar
1 medium Ziploc bag
1/4-1/2 cup of Enjoy Life chocolate chips

Directions:

1. Heat water until medium hot. Add honey and yeast and mix together. Set aside, while you mix the remaining ingredients.
2. In a medium mixing bowl, mix together all of the dry ingredients.
3. Stir wet ingredients together (egg white, vinegar, oil,) then dry ingredients and mix. (This mixture will be a bit lumpy, this is OK. Just mix well, and get rid of as many lumps as possible) 
4. Check the yeast mixture. If it has risen, then add this to the dry and mix together.





5. Then, add the pumpkin puree, cinnamon, nutmeg and honey and mix well.
6. Drizzle 1/2 teaspoon of oil into a medium Ziploc bag. Smooth the outside of the bag around to spread the oil around inside. (This prevents the dough from sticking to it.)





7. Scrap the dough into the bag. Snip one of the corners slightly. [ For Regular sized Pocky, cut a small snip in the bag. For Large Pocky cut a large snip.] Squeeze the dough out the corner on to a piece of parchment paper. Squeeze you Pocky dough into long lengths and leave about 1 1/2 inches in between your Pocky sticks to allow a room for rising. In the spirit of the holidays, we made a Turkey ^.^





8. Preheat the oven to 400F.
9. Then place parchment paper on a baking sheet, and slide into the oven.
10. Bake for 10 – 20 minutes or until golden.
11. When the Pocky are done, let them cool.




12. Using a double boiler (a bowl over a pot of boiling water) or microwave; melt chocolate chips.
13. When chips are melted, take Pocky sticks and dip until their half-way covered.
14. Place chocolate covered Pocky on parchment paper.
15. When your finished dipping place your Pocky in the fridge for about 10-15 mins; so that the chocolate will harden.

There you have it: Home-made Gluten/Allergy-Free Pumpkin Pocky!

Happy Thanksgiving ^.^

Support The Pocky Campaign!

Thanksgiving Special: Spicy Pumpkin Pie

It's America's favorite Thanksgiving dessert: Pumpkin Pie. No matter how you slice it, it's always delicious. This year we've decided to kick things up a notch, by adding some southwestern flavor. Our pumpkin pie will take you south of the border; it's the right blend of spicy and savory sweet. To make things interesting, this years recipe is also dairy/egg-free.

Ingredients:
1 can of pumpkin puree (15 oz)
3/4 of flaxseed milk (original flavored)
1/2 of a jalpaneo pepper
a pinch of lime juice
1/2 of a banana 
2 tsp of cinnamon 
3/4 tsp of nutmeg
1/4 tsp of mace
a dash of cloves
6 TBSP of honey
a small slice of ginger
1 tsp of orange flower water
3 tsp of guar gum

+ Your favorite  allergy-friendly pie crust recipe

Directions:

1) Wash and chop jalpaneo pepper and set aside.

2) Using a blender or food processor add all ingredients, except the guar gum. Then blend together.

3) Pour the pumpkin mixture into a bowl, or cuisine art.

4) Then add the guar gum, and mix using a hand mixer or cuisine art, until it looks similar to pudding.

5) Slowly add the pumpkin filling into your favorite allergy-friendly pie crust.

6) Bake at 350 F for 25-30 mins.

7) Let the pie cool & cut and serve.

Happy Thanksgiving ^.^

This recipe is dedicated to my brother

Happy Anniversary to The Pocky Campaign!

In July 2011, The Pocky Campaign was formed. What started as a humble petition to manufacturer, Ezaki Glico to create Gluten/Allergy-Free Pocky has grown into a movement. The campaign has created several Gluten/Allergy-Free versions of this favorite treat, and there's still more to come. To celebrate their 1 Year Anniversary; they've baked special edition Gluten/Allergy-Free Pocky!

Presenting...[Drum Roll].... Gluten/Allergy-Free Pocky Cupcakes ^.^
Happy 1 Year Anniversary!

The Good Stuff Spotlight: Mexican Coca-Cola!

In the US, Coca-Cola is made with HFCS( high-fructose corn syrup) and corn syrup. For those who have a Corn Allergy, we've had to give up drinking our iconic soda. It turns out Coca-Cola in Mexico is made the old fashioned way, with sugar. Folks, hold off on buying a plane ticket to Mexico!

The Good News: Mexican Coca-Cola is sold on the West-Coast!

The Taste Test:

It's exactly the same as US Coca-Cola.The only difference is it Corn-Free and it costs $0.99 a bottle. The only questions are: Why must Coca-Cola continue to discriminate it's US customers who have food allergies? Why can't there be one Coca-Cola, made the old fashioned way, with sugar instead of corn? It's time to end this discrimination now!

The Good Stuff Rating: 5/5

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