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

Want to make a difference? Join here

The Good Stuff Cooking Tip: The Lemon Saver!

       Avocados are good for you and a healthy source of protein. There's one catch: Oxidization! After pealing one, they will start to turn brown with in a few hours. How can you prevent this? On the first segment of The Good Stuff Cooking Tips, we've devised a method that will not only slow down oxidation, but will add classy touch to your avocado dishes.

The Lemon Saver!

Ingredients:

- 2 Lemons

- Guacamole

-  A bowl 

Directions:

1) Wash the lemons

2) Slice then lemons in half

3) Cut medium thick lemon slices, make sure they're circular

4) Begin by lining the bottom of the bowl with the circular lemon slices.

5) Depending on the shape of the bowl, cut some of the lemon slices into half circles, and line the sides of the bowl.

6) Carefully fill the bowl with Guacamole.

7) Cover the Top of the Guacamole with the remaining slices.

8) Place in fridge to store.

Serving right away? Then save the top slices for afterwards. 

Only eating 1/2 an avocado? Then slice 1/2 of a lemon. Put the lemon slices on top of the avocado your saving; wrap it in foil and store in the fridge.

Last, but not least our Super Easy Spicy Guacamole recipe.....


Super Easy Spicy Guacamole

Ingredients:

- 2 avocados

- 1/2 red onion

- 2 green onions

- your favorite chill pepper

- 1 medium sized tomato

- 1/8 of a cup of lemon juice

- 1 tsp of pepper

- 1/2 tsp of cumin

- 1 clove of garlic

- 2 tsp of red pepper flakes

Directions:

1) In a mixing bowl, cut and scoop out avocados, and mash into a paste.

2) Add lemon juice and mix

3) Wash red & green onions, tomato, chill pepper, garlic, and chop them.

4) Mix everything together

5) Add spices, and mix again.

Viola! Super Easy Spicy Guacamole ^.^

Fantastic Meat-Free Deli Slices

Last, but not least,  it's time to bring on Deli Slices. Finding Meat-Free Deli Slices which are allergy-friendly is very rare. The majority are made with soy or wheat gluten or both.  Our inspiration for Fantastic Meat-Free Deli Slices came from the Vegan Dad.  These Meat-Free Deli Slice are the first of their kind, they're Gluten/Allergy-Free- A major break through in allergy-friendly cuisine.

Presenting.....

Fantastic Meat-Free Deli Slices

INGREDIENTS

- 1 cup white beans
- 1/4 cup of red kidney beans
- 1 lemon

- 1/2 cup of water

- 1/4 cup grape-seed oil

- 2 tsp salt

- 2 tsp paprika

- 2 tsp onion powder

- 1 tsp garlic

- 1/4 tsp turmeric

- 1 tsp ground fennel

- 1 tsp sage

- 1 tsp pepper

- 1/2 tsp balsamic vinegar

- 1/2 tsp agave syrup

- 1/2 TBSP of xanthan gum

- 3/4 cup of brown rice flour
- 3/4 cup of teff flour

DIRECTIONS

1. After opening bean cans, place them in a strainer and rinse in water. Cut half a lemon and squirt on beans and rise.

2. Place beans, spices, oil, water, balsamic vinegar, and agave syrup in food processor and blend until smooth.

3. Pour in a bowl, and slowly add the flours and xanthan gum. Mix until firm, add more xanthan gum if necessary.

4. The cut and piece of foil and parchment paper. Lay foil on the bottom, and parchment on the top. Get the water steaming in your steamer.

 5. Take the "meat" dough and place it in the middle of the parchment paper.

 6. Shape into a log, then wrap like a tootsie roll. Try to make the roll as thick as possible.

7. Place in steamer, and steam for 1 hour.

8. In the last 15 mins of steaming, preheat oven to 350 degrees. Remove from steamer and bake for 45-60 mins. The "meat" is done when it swells and presses against the foil.

9. Cool in fridge for around 20-30 mins, then slice as needed for sandwiches...

Viola! Fantastic Meat-Free Deli Slices ^.^

Store in fridge, in an air-tight container.

Eurkea! Behold:Sensational Gluten/Allergy-Free Strawberry Pocky!

We've done it again! In 2011, The Pocky Campaign developed the recipe for Gluten/Allergy-Free Pocky. This memorial day, we have perfected the recipe for the second most popular Pocky flavor: Strawberry.

[Drum-Roll]....Presenting:

Sensational Gluten/Allergy-Free Strawberry Pocky

Ingredients:

1 teaspoon yeast
1/2 cup warm water
3/4 teaspoon honey/agave nectar/sugar
1/2 cup of brown/white rice flour combine
1/3 cup tapioca starch
1 teaspoon arrowroot starch
1 egg white
1/4 teaspoon of salt
1/2 teaspoon xanthan gum
2 Tablespoons grape-seed oil (plus 1/2 teaspoon for the baggie)
1 teaspoon apple cider vinegar or rice vinegar
1/4 cup of Strawberries
1/2 cup of soy-free white chocolate chips
1 medium Ziploc bag

 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. 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.)




6.  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 little room for rising.
7. Set the Large Pocky aside to rise for 2-4 minutes.
8. Preheat the oven to 425F.
9. Then place parchment paper on a baking sheet, and slide into the oven.
10. Bake for 9 – 15 minutes or until golden.
11. When the Pocky are done, let them cool.

   12.  Chop the strawberries and place in a food processor, and puree.

   13.  Pour the puree into a bowl and set aside.

   14.  Using a double boiler (a bowl over a pot of boiling water)  melt the white chocolate.
   15. When the white chocolate is almost melted, add 3 TBSP's of strawberry puree and mix.

   16.  Voila! Strawberry-White Chocolate.
   17.  Remove bowl from double boiler. Take Pocky sticks and dip until their half-way covered, or use a knife to spread the Strawberry-White Chocolate.
   18.  Place Strawberry covered Pocky on parchment paper.
   19.  When finished dipping, place Pocky in the fridge for about 10-15 mins; so that the strawberry coating will harden.
   19. Note: This Pocky is best enjoyed within 1-5 days 

There you have it: Home-made Strawberry Gluten/Allergy-Free Pocky ^.^




     
  

The Super Meat-Free Hotdogs

  There's nothing more American than the mighty hot-dog; juicy, plump and delicious. For Memorial Day, we've developed a unique recipe. These veggie dog's are not only gluten-free, but free of: soy, corn, dairy and potatoes. The cooking process is the same as manufacturing regular hot-dogs, except on a smaller scale. They can be baked, fried, or just steamed; Ball Park has nothing on these hot-dogs ~.^

The Super Meat-Free Hotdogs

Ingredients:

1 16 oz can of pink beans
2 chopped sticks of celery
4 chopped mushrooms
1 Red Fresno chill pepper
1/4 of a red onion
1/2 lemon
1 clove of garlic
2 Tsp of paprika
1 tsp of mustard seed powder
1/4 tsp mace
1/4 tsp of red pepper flakes
1/4 Cayenne pepper
1/8 tsp of salt
dash of ginger root powder
1/4 of Quinoa
1/4 cup of brown rice flour
1/4 cup of white rice flour
1 TBSP of xanthan gum

1-2 tsp of olive oil ( for parchment paper)

Directions:

The "Meat" 

1) Cook 1/4 cup of Quinoa and set aside.

2) Clean/chop celery, mushrooms, red onion, garlic, and red fresno chill pepper and set aside.

3) Open the can of pink beans and rinse.

4) Place washed pink beans in a food processor, and squeeze 1/2 a lemon; then blend. 

5) Then add chopped celery, mushrooms, red onion, garlic, and Red Fresno chill pepper, Quinoa and blend until pureed.

6) Add spices, and then puree again.

7) In large bowl, add the bean puree and flour + xanthan gum mixture.

8) Mix until it's hard and sticky.

9) Place mixture in fridge for 1 hour.

"The Hotdogs"

1) Take parchment paper and cut into pieces.


2) Grease paper with olive oil.

3) Take pieces of the mixture, place on parchment paper and shape into hotdogs.

4) Wrap hotdogs in parchment and twist the ends.

5)Then wrap with foil and twist the ends.

6) Place Hot-dogs in a steamer. Steam for 1 hour. Hot-dogs are ready when  plump and firm.

     Now, just like regular hot-dogs, these are ready to be baked, fried or frozen for future use.


Baking Time: 1 hour on 350F.


Note: Why did we wrap the hot-dogs in foil?

 Traditionally when hot-dogs are made, they're enclosed in casing made of small intestines of animals, or an artificial casing made of cellulose.(these are known as "skin-less" hot-dogs) Using the parchment and foil mimics the job of the casing, by giving our hot-dogs their shape.

The Amazing Black Bean Burger

Order Up! We've created the Ultimate Burger. It's so good, you'd never believe it was meat & allergy-free. There are many black bean burgers recipes out there, but ours had the right taste and texture. Go Head and Enjoy "Meat" Again ^^

Ingredients:
1 1/2 cups of red Quinoa
1 16 oz can of Black Beans
1/4  of a medium yellow onion
1/8 of a cup of lemon juice
2 green onions
3 mushrooms
1 red chill pepper
1 clove of garlic
3 stalks of cilantro

1 tsp of cumin
1/2 tsp of basil
1/4 tsp of turmeric
3/4 of a tsp oregano
1/2 of red pepper flakes
a dash of ginger root and thyme

Olive Oil and Thyme- to coat the burgers

Directions:

1) In a rice cooker or pot prepare 1 1/2 cup of Red Quinoa (follow the directions on the box) and set aside.

2) Open 1 can of black beans, drain, rinse and place in food processor.

3) Then add Lemon Juice and blend.

4) Rinse and Chop: the yellow onion, green onion, mushroom, chill pepper, garlic, and cilantro. Then place in food processor, and blend.

5) Add spices and blend again.

6) When finished, place the blended beans in a large bowl, then start adding the Red Quinoa, the mixture should be nice an thick- an even ratio of beans to Quinoa.

7) Place the bowl in the refrigerator for about 1 hour or longer.  This will make sure that our "meat" is nice and firm.

8) After the mixture has become firm, remove bowl from the refrigerator.

Now it's time to make the patties:

1) Take a small handful of the mixture and start shaping into burger patties.
   (Don't make them too thin)

2) Coat the top of the patties with olive oil either with a brush or rub with fingers.
(Optional sprinkle tops with thyme)

Baking:

1) In a non-stick baking pan, coat with oil or spray. Place the patties in the pan.

2) Bake patties at 350 degrees for 1 hr. Flip at sides at 30 mins, or when the top gets crunchy.



When finished- Take your favorite Gluten-Free Buns, add mustard, ketchup, lettuce, tomato and onion  Voila, Burgers ^.^



Stay tuned for homemade gluten-free buns, hotdogs, and much more....


(Patties can be stored in the freezer for future use.)

The Memorial Day Special: Where's the Beef?

Memorial Day is just around the corner it's time to fire up the grill and bring on the meat! In this special segment, we're making hamburgers, hotdogs, and deli slices. So, Where's the Beef? These all "Beef" patties, dogs, and slice are so tasty, you'd swear it was the genuine article.  It's time to enjoy "meat" again-This time it's allergy-friendly ^.^

Gluten/Butter-Free ANZAC Cookies

 April 25th is Anzac day- A national day of remembrance in Australia and New Zealand; to honor the members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli in the Ottoman Empire during World War I. There are many types of commemorations, but none is more patriotic than the Anzac cookie. These cookies/biscuits are made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. It's been said the biscuits sent by wives to soldiers abroad, because the ingredients don't spoil easily.
   This recipe is special to us, since the first Gluten-Free recipe book we read contained a recipe for Anzac cookie. The Gluten-Free version can be made with, Gluten-Free rolled oats, Brown Rice Flakes, Quinoa, or even Quinoa flakes. Traditionally, these cookies are made with butter, but we used a banana instead. It wouldn't be Good Stuff if we didn't tinker with tradition now and then. `.^

Gluten/Butter-Free ANZAC Cookies


Ingredients:

1 Banana
2 TBSP of water
1 cup of Brown Rice Flakes
3/4 of brown rice flour
1 tsp of xanthan gum
2 TBSP of golden syurp
1 tsp of baking soda
2 tsp of water
1/2 cup of shredded coconut
1/4- 1/2 cup of cane sugar

Directions:

1) Chop banana, and place in a microwave safe bowl, add 2TBSP of water.


2) Place bowl in microwave and heat up banana for 1 min. Then mush the banana, it should look like baby food. Then heat again for around 40 seconds.

3) In a large mixing bowl, add the dry ingredients.

4) In a small sauce pan, on medium heat, warm up the mushy banana and golden syrup, and stir.

5) In a tiny bowl mix 1 tsp of baking soda and 2 tsp of water. When the syrup mixture is nice and warm (the texture should be nice and lose) then pour the soda water into the small sauce pan. The mixture should start to fizz.

6) Turn off heat, and pour contents into the large mixing bowl; and start stirring.

7) Make sure all ingredients are nice and mixed. (If the mixture is dry simply add some water.)

8) Prep a baking sheet with parchment paper.

9) Here comes the fun part, take the dough, roll into little balls. Place the ball on the baking sheet and flatten it by hand or with a spoon.

10) Prep the oven to 300 degree, and bake for 12-15 min until cookies are golden brown.


This recipe is dedicated to my brother. 

Saint Patrick's Day Green Boxty!

Boxty is a traditional Irish potato pancake. It's made of a mixture of mashed and grated potatoes, flour, milk and eggs; resulting in a unique texture that’s part pancake & part hash brown. This Saint Patrick's Day we did something special, we made them Green & Gluten-Free!

As the old saying goes:

"Boxty on the griddle, boxty in the pan, If you can't make boxty, you'll never get your man"

Green Boxty

Ingridents-

1 large Japanese Yam *
(1/2 -finely grated raw + 1/2 cooked mashed)
1/4 cup of parsely
2 green onions
1/2 cup of white rice flour
3/4 cup of brown rice flour
1 egg white
1 cup of milk
1 TSBP of grapeseed oil (for frying)

* Note: Traditionally Boxty is made with potatoes, for those who are intolerant or allergic Japanese Yams, Rutabaga, or Turnips make a great substitute.  

Directions-

1) Wash and peal the yam. Then cut it in half. Grate the 1st half of the yam and set aside. Take the 2nd half and either boil or steam until super soft.

2) In the meantime, wash parsley & wash and chop green onions.

3)When the yam is done cooking mash it and let it cool.

4) Using a food processor combine, parsley and green onions until there chopped well; then add the mashed yam. Combine until the mixture is green.

5) In a large mixing bowl combine the grated and green mashed yam together.

6)Then add the white and brown rice flour mixture.

7) Beat egg white and add to mixture, then slowly add the milk to make a thick batter that will drop from a spoon.

8) Fire up the skillet on medium heat and add 1TBSP of grape-seed oil.

9) Drop tablespoonfuls of batter on to skillet and cook over medium heat for 3-4 mins on each side. 

Saint Patricks Day "Potato" Candy

Yams? You'd never guess by tasting this Irish treat. We've add a healthy new twist to this holiday classic. Rolled in coconut, these sweets make the perfect St. Patrick's Day dessert.

Ingredients: 

1 Japanese or Garnet Yam
1 teaspoon of Vanilla extract
2 tablespoon of honey or agave syrup
1/3 cup of Bob's Red Mill Arrowroot flour/starch
1 1/2 cups of shredded coconut (sweet or unsweetened)

[substitutions: either rutabaga or turnip + an extra 2 TBSP of honey or agave]

 Directions:

1) Peel Yam and either boil in water or steam until soft.

2) In a mixing bowl, mash the cooked Yam. Then- this is key- let the it cool completely, or else the starch will melt.

3 )Mix in Vanilla extract and 2 TBPS of agave/honey- Taste, add more if necessary.

4) Then add Arrowroot flour/starch + 3/4 of a cup of shredded coconut to mixture.The mixture should be stiff, of it isn't then add more shredded coconut.

5) Put 1/2 the shredded coconut on to a plate. Then take teaspoonful of the mixture and roll into little ball. Roll balls into the coconut, until fully covered. Repeat.

6) Chill the finished candies until your ready to serve.  

makes 3-4 dozen

Happy St. Patrick's Day ^^

$25 Whole Foods Gift Card Giveaway!

In celebration of her new blog design and launch, The Frugal Greenish Mama is giving a away a $25 Whole Foods gift card to one lucky winner! Interested in entering? Go here and follow the instructions!

Udi's Gluten-Free Brownie Bites - The Bite Sized Spotlight

Udi's Gluten Free Foods has become a household name. Yet, this popular brand is a paradox in itself, for all it's bread, bagels, pizza crusts and muffins contain cornstarch or an ingredient derived from corn; however their cookies are miraculous corn-free.

We accidentally stumbled on Udi's Gluten-Free Brownie Bites.  As soon as we took that first bite- We were in heaven [choir sings] :3  Each Brownie Bite is perfection. The inside is extremely moist, the chocolate is rich and exquisite.... you'll be left wondering can this really be Gluten-Free?

The Good Stuff Rating: 5/5

Udi's Gluten-Free Brownie Bites are free of: Gluten, Soy, Nuts and Corn

Can I eat this? There's an app for that.

Are you tired of checking ingredients list for allergens? Even after reading them are you still left wondering," Can I really eat this?" Now there's an app for that; several in fact! Technology is catching up with the everyday needs for those with allergies, food intolerance, Celiac Disease, and special dietary needs. There are many problems faced when grocery shopping, and thanks to these bar code scanning apps life is so much simpler.

Here are the Top 2 free apps on currently on the market: Scan-Life and RedLaser.

Scan Life- [For: iPhone, Android, Windows Phone,and Ovi(nokia)]

Pros- Is the most popular of the allergen bar code scanners.This app loaded with lots of features. In addition to listing allergen contents;it also lists calories, and nutritional values, price comparisons and much more. It lists top 8+ allergies, including corn, and sulfates, and sesame seeds.The best part, is this app is all about personalization. Customize it to search for your allergens and nutritional needs, or even bargains.

Cons- Some users might find these type results a bit too simplistic.The app has a color coated system(Green-safe, Yellow- possible allergen, Red-allergen alert) indicating if your product is safe to eat. It doesn't list which ingredients are derived from which allergen.

The Good Stuff rating- 4.5/5


RedLaser- [For: iPhones, Android and Windows Phone]

Pros- Is a well known bar code scanning app that is great for finding bargains. One of its many newest features; is it can be used to check the allergen and nutrition info. The app is fairly simple and straight forward. Just scan the bar code, it will list Nutrition Facts, Allergen Info and Item Prices. It provide a nice allergen summary. It also lists which ingredient came from what allergen; making it a useful learning tool.

Cons-The app doesn't have the customization features such as Scan Life. It only includes Top 8 allergies.One of my concerns with this app, is the warning at the end of the allergen summary. The allergen data comes from FoodEssentials.com if a company changes the formula of it's product and FoodEssentials.com isn't aware of it, then it raises a risk. In spite of this flaw, it's still a nice app.

The Good Stuff rating: 4/5

~Ode to Cookies~ Gilbert Gourmet Cookie Dough

There one thing that we've missed most this holiday season is, baking sugar cookies. It's a time honored tradition that has brought families together for generations. Yes, you can you can create your own gluten-free cookie dough. The truth is, the majority of these recipes require the use of butter or soy/corn based shortenings. Those allergic to dairy/soy/corn are out of luck. We were on the verge of retiring our cookie cutters, until we discovered Gibert's Goodies Cookie Dough


Gilbert Gourmet Cookies are known for their outstanding reputation of gluten/allergy-free baked goods. The company, founded by Liz Gilbert, (who also has food allergies); has created a high quality allergy friendly product free of: gluten, nuts, soy, corn, dairy, trans-fats and contain all natural ingredients. Their cookies recently won the Outstanding Gluten-Free Award from the CT Fancy Food Association.

This cookie dough is a dream come true. The quality is impeccable, and it's tastes even better than regular cookie dough. It's easy to use and bake. The dough can be used immediately or stored in the freezer. It's very versatile, one can bake 60-80 small cookies, a delicious pie crust or whatever your imagination desires . The price for 1 tub (16oz) of cookie dough, sells for $5.99-$7.99! However, being able to experience the joy of baking sugar cookies again, you can't put a price on that ^^


The Good Stuff rating: 5/5

Gilbert's Gourmet Goodies

http://www.gilbertsgourmetgoodies.com/

新年快乐年 - Happy New Year!

At midnight, January 23, 2012, Chinese people around the world will welcome the new year, ushering in the Year of the Dragon. The year of the dragon carries great optimism and promise for positive change. It's the most powerful of the 12 signs of the zodiac. This year is very special, because it is the year of the water dragon, something that happens once every 60 years.

The Chinese New Year is symbolized by a new animal zodiac, determined by a 12-year cycle; beginning with the Rat and continuing through the Ox, Tiger, Rabbit, Dragon, Snake, Horse, Goat, Monkey, Rooster, Dog and finally the Pig. The date varies from year to year, ranging from the end of January through the middle of February. ( This year Jan 23- Feb 6)

Chinese holiday traditions include forgiving past conflicts, hosting elaborate feasts, setting off fireworks and giving children money in red envelopes. The celebrations last 15 days, on the final day a lantern festival takes place in which red lanterns are hung outside houses.

There are many Chinese New Year dishes that are said to bring good fortune. There's none more special than, the Orange. Traditional they're served at the end of a meal; there said to bring good luck and wealth. This Chinese New Year were giving a special shout-out to our favorite fruit: The Orange ^^ Good Luck + Vitamin C= Good Stuff!


source: China Highlights

photo: Chinese New Year Cards

[TY to my adorable cousin for writing Happy New Year in Mandarin ^^]

Anime Extra: Kawaii Onigiri Sticker ^.^

Extra! Extra! As part of our Anime & Cooking special; we were inspired to created this Kawaii Onigiri sticker ^^ . Get these delicious Rice Balls, while supplies last!



Stickers can be purchased through our Facebook page, or Yardsellr account.

Proceeds will go to fund The Pocky Campaign.




This sticker is designed by: ABARTONS © 2011, SB. all right reserved.