A Cafe Rio style salad is just not the same without these babies. They are so easy to make it should be a CRIME to sell them. If you're not familiar with Cafe Rio, let me tell ya, they are amazing! Not everything that appears gluten free IS gluten free though. See HERE for allergy info for the restaurant. Luckily, I've posted some VERY SIMILAR recipes. (See bottom of post to try them out!). 

(Gluten Free, Dairy Free) 

Recipe from favfamilyrecipes.com

Ingredients:

• 10-12 corn tortillas
• oil for frying (use a high smoke point oil) 
• sea salt

Directions: 

1. Cut tortillas into strips using a pizza cutter. You can cut 2-3 at a time. 
2. Heat oil in large frying pan. Place some of the strips into hot oil and fry until they become crispy. Remove from oil and place on a paper towel. Sprinkle with salt. 
3. Repeat until all strips are cooked. 

Store in an airtight container. 

Did you know making your own brown sugar is incredibly SIMPLE to do? All it takes is 2 ingredients and it's so easy that you can throw it together just before you use it! Never have dried out brown sugar again! I love the fact I can make it organic and control the flavor. Different kinds of molasses will produce slightly different flavors. You can even use 100% Pure Maple Syrup or even honey if you want to get totally adventurous. (These are actually healthier choices because molasses is a byproduct of the refinement process of sugar.)  Whatever you choose to use, you'll have your own homemade brown sugar in less than 5 minutes!

Adapted by jalene

Yields 1 cup
Ingredients:

• 1 cup organic evaporated cane sugar
• 1 Tbsp molasses (or you can use 100% Pure Maple Syrup or honey)

Directions:

1. Mix the 2 ingredients until well combined. 

Store in an airtight container. 

This next post comes as a request from a patient. I forgot about all my butter recipes until she said something! So thank you! 

We make our own cashew, peanut, and almond butters and I'm working on a coconut butter recipe as well. I make these from scratch to SAVE MONEY (because eating gluten and dairy free can get expensive!). Also, I find it tastes better, is fresher, and I CAN CONTROL what goes into it. Did you know that almost all store-bought peanut butters have sugar in them? Weird. At least I think so. I don't even think it needs it so pardon my no sugar recipe below. If you feel you must add some, try 1 tsp organic evaporated cane sugar and then go from there. 
   

Peanut Butter 
(Gluten Free, Dairy Free, Sugar Free +more)

Created by jalene

Ingredients: 

• 2 cups roasted & salted peanuts (see note)
• 1 & 1/2 tsp peanut oil

Directions: 

1. In a blender or food processor blend the peanuts until they are crumbly. Scrape sides as necessary.
2. Pour in the peanut oil and continue blending until desired consistency is reached. (Peanuts will naturally give off their own oil as well as they are blended.)

Store in an airtight container in the fridge and use within 1 to 2 weeks for the freshest taste. Makes about 1 cup. 

If you need more oil, try adding only 1/2 tsp more. I don't suggest more than 2 tsp because it will produce an oily, running peanut butter (which does not sub good in baking recipes).  

If you're using a Blendtec, I usually blend it on the highest setting (10) a couple of times, scraping the sides. It gets it so creamy!  

I have seen other people use honey roasted peanuts instead of regular peanuts. Just beware. Some brands contain MSG in them! 

If you want to make this recipe super-from-scratch you can also get raw peanuts, oil and salt them yourself, and toast them in the oven at 350 F until golden brown. 

Need a quick but power-packed snack?

I LOVE having some of this peanut butter swirled with raw honey on a toasted slice of my gluten free, dairy free bread. 

Let's face it natural Cashew Butter is expensive. So how about making it yourself? Cashews have a great creamy flavor and are actually used in a lot of Vegan dishes in place of dairy. It's a great alternative to peanut butter if you or your little one is allergic.  We are keeping Audrey off Peanuts until at least age 2 because of the extreme allergic-potential as well as the mold factor. (Peanuts are high risk. My husband could teach you more.) 

Unlike store-bought brands, I don't add sugar to mine. I think cashews have an already sweet flavor and it you're using it to make cookies or spread on bread with some honey- you'll have plenty of sweetness elsewhere. I make my butter in small batches because cashews can spoil quickly. This recipe yields a little over 1/2 cup. 
 

Cashew Butter
(Gluten Free, Dairy Free, Sugar Free, Peanut Free, etc)

Created by jalene

Ingredients: 

• 1 cup roasted & salted cashews
• 2-3 tsp of grapeseed oil (see note)

Directions:

1. In a blender or food processor blend the cashews until they are powder-like. Scrape sides if necessary. 
2. Pour in 1 tsp of the oil, blend again, scraping sides. Continue adding oil until desired consistency is reached. (Cashew Butter is typically dryer than peanut butter so you need more oil than if you were doing this with peanuts. )

Store in an airtight container in the fridge and use within 1 to 2 weeks. Make s little over 1/2 cup.

I prefer my blender (Blentec) over a food processor because it gets the butter so much more creamier. 

I use grapeseed oil because of it's nutty-like flavor. You can try other oils if you prefer.

If you want to make this recipe super-from-scratch you can also get raw cashews, oil and salt them yourself, and toast them in the oven at 350 F until golden brown. 

For a quick snack for Audrey I spread some over my Gluten Free, Dairy Free Bread. You can even drizzle honey on top for an extra treat! 

Hidden Valley Ranch Packet Equivalent
(Gluten-Free but does contain dairy)
Notice all ingredients are dry so they keep as a powder


Adapted by jalene

Ingredients: 

• 1/2 cup dry buttermilk powder
• 1 Tbsp dried parsley 
• 1 tsp dried dill weed
• 1 tsp onion powder
• 1 tsp dried onion flakes
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/4 tsp ground pepper

Combine all the ingredients into a fine powder. Store in an airtight container in the fridge. 


Gluten-Free Homemade Ranch Dressing
Adapted by jalene

Ingredients:

• 1 Tbsp of the Gluten-Free Hidden Valley Ranch Packet Equivalent
• 1 cup mayo (be sure it is gluten-free) or use Vegenaise 
• 1 cup milk

Directions: 

1. Combine all the ingredients into a food processor or blender. Combine until smooth.

Store in an airtight container in the fridge.  

Ever since I knew this was possible, it's been one of my favorites! Whip cream is one of those things you miss most when you can't have dairy. This recipe is super easy to make-just like the original version of homemade whip cream. The only key is the can of coconut milk has to be in your fridge for at least a day before you make it...and if you're anything like me, that's hard to remember! My solution: I always keep a can in the fridge just in case I need it!
  

Coconut Whip Cream
(Dairy-Free, Gluten-Free, Soy-Free and can be Corn-Free)

Created by jalene

Ingredients:

• 1 can of coconut milk (refrigerated at least 1 day, see tips!)
• start with 3 Tbsp Powdered  Sugar, you can always add more if you want it sweeter (see tips)
• 1 tsp gluten-free vanilla

Directions: 

1. Remove the can of coconut from the fridge and scoop the white thick & solid part of the can into a mixing bowl. Beat until soft peaks form, similar to whip cream. Add your vanilla and sugar and blend slightly more. 

Keep in an airtight container in the fridge. Keeps for at least 3 days if not more. 
After being in the fridge, the coconut milk whip cream will start to firm up. Simply stir it to get back the whip cream consistency. 

I hope you enjoyed all last week's recipes of condiments! Congratulations to our winner Wailani who won our favorite condiment: Premier Pink Sea Salt. Stayed tuned for more free give-a-ways to come! 
   
Man, I'm still thinking of more condiments to share with you. Hope you don't mind just one more! This next recipe came about because I bought a different kind of organic cane sugar instead of my usual one. It's bigger in size than normal organic evaporated cane sugar and so sometimes it does not dissolve fully in certain recipes (like cookies). So one day (when I was annoyed with it) (and without knowing that you even could make powdered sugar!) I stuck this into my blendtec and walla! Powdered Sugar! After that experience I have since googled it and TONS of results come up so I guess I wasn't as original as I thought... But if you haven't tried this you should! You'll feel pretty domestic. ;) 

The best part about this recipe: CORN FREE. You may not even know it but Confectioner's Sugar typically has Genetically Modified Corn Starch in it! (See this article for the dangers of GMO Corn.)
 

Confectioner's Sugar (aka Powdered Sugar)
(Gluten-Free, Dairy-Free, Can be Corn-Free, Soy-Free among others)

Created by jalene 


Ingredients: 

• 1 cup sugar or organic evaporated cane juice sugar
• 1 Tbsp non-GMO cornstarch (see tip)

Directions: 

1. Place the cup of sugar into a blender. (Food processor will not work.) Blend the sugar until a powder is formed. EASY! Done. 

Welcome to Day 5 and our final day of condiment week! Don't forget to enter in our free give-a-way to win a 12 oz jar of our favorite condiment: PINK SEA SALT! Simply leave a comment on anyone of my recipes between June 4, 2012 to June 8, 2012 (Monday-Friday) and you're entered to win! See full details HERE.   

I know what you're thinking..."oh brother, that's just what I need, another pizza sauce recipe..." but wait! I seriously can claim this is MY FAVORITE thus far.  For a while there, every time I made a gluten-free pizza I made a different sauce to go with it. I was just never satisfied! UNTIL NOW! The secret- you simmer it for an hour with fresh herbs! It takes time but it's well worth it. I always double or triple this recipe and freeze the extra. We grow our own heirloom roma tomatoes but you can also use a can of whole peeled tomatoes if you prefer. 
 

New York Style Pizza Sauce
(Gluten-Free, Dairy-Free)

Adapted by jalene from a recipe by SeriousEats.com

Ingredients:

• fresh peeled and seeded tomatoes to equal 28 ounces, save juices (see HERE how to) or you can use a 28 can of whole peeled tomatoes
• 2 Tbsp extra-virgin olive oil
• 2 cloves, grated or minced (about 2 tsp)
• 1 Tbsp fresh oregano or 1 tsp dried
• pinch of red pepper flakes
• sea salt (to taste)
• 2 six-inch sprigs fresh basil with leaves attached
• 1 medium-size yellow onion, peeled and diced
• 1 tsp organic evaporated cane sugar (optional, leave out if on the candida cleanse)

Directions: 

1. Blend the tomatoes and their juices in a blender until pureed. Puree should be smooth but have no chunks larger than 1/16 of an inch. Set tomatoes aside. 
2. Put the oil in a medium saucepan over medium heat. Add the garlic, oregano, pepper flakes, and  sea salt (if you use canned tomatoes you'll need less salt than if you use fresh). Cook, stirring frequently until fragrant but not browned, about 3 minutes. 
3. Add tomatoes, basil sprigs, onion, and sugar (if adding). Bring to a simmer, reduce heat to medium-low (so bubbles barely break the surface), and cook stirring occasionally, until reduced by 1/2 (takes about an hour). 
4. Taste and add more sea salt, if necessary. Allow to cool and store in a covered container in the refrigerator for up to a week or in the freezer for up to 6 months. 

Makes enough for 2 to 4 12-inch pizzas depending on how much sauce you like. 

If you are NOT dairy-free, replace one of the Tbsp of oil with butter. It gives it an extra yummy taste. 

If you omit the sugar and use fresh tomatoes, this recipe is APPROVED for Dr. Nielsen's candida cleanse. 

Welcome to Day 4 of condiment week! Don't forget to enter in our free give-a-way to win a 12 oz jar of our favorite condiment: PINK SEA SALT! Simply leave a comment on anyone of my recipes between June 4, 2012 to June 8, 2012 (Monday-Friday) and you're entered to win! See full details HERE.  

Teriyaki is such an easy sauce to make. There are many different variations but this is simply a basic recipe. We love to make our own because we can control what goes in it! Enjoy!
 

Basic Teriyaki Sauce
(Gluten-Free, Diary-Free, Non-GMO)

Adapted by jalene

Ingredients:

• 1/2 cup organic evaporated cane sugar
• 1/2 cup water (see note)
• 1/4 tsp garlic powder
• 6 Tbsp gluten-free Soy Sauce (see note)
• 1/4 cup water 
• 1 & 1/2 Tbsp non-GMO cornstarch

Directions: 

1. Combine the 1/4 cup water and 1 & 1/2 Tbsp cornstarch in a small bowl and set aside. 
2. Combine the rest of the ingredients in a sauce pan over medium heat. Heat until sugar is dissolved. 
3. Add the cornstarch mixture to the saucepan and bring to a boil for 1 minute.  Remove from heat. You can serve this immediately or keep in an airtight container in the fridge. 

Makes a little over a cup

For a thicker Teriyaki Sauce start with 1/3 cup water instead of 1/2. 
  
When looking for soy sauces, we highly you look for one that DOES NOT contain artificial colors or flavors, especially caramel coloring (which causes cancer). Natural food stores are a good place to look for a healthier soy sauce. We also recommend you choose a  certified organic soy sauce. (One of the major reasons we like certified organic soy sauce is the widespread use of genetic modification in non-organic soybeans. Genetically modified (GM) soybeans have reached 90% market penetration in the U.S. Yikes!)  For more info go HERE. 

I have also used Liquid Aminos in place of the soy sauce and it worked well. 

Welcome to Day 3 of condiment week! So in our home we don't use a lot of pre-made packets because of all the added ingredients they usually throw in to preserve it or "spice" it up. It may seem tedious to make things from scratch but this recipe is seriously so easy to throw together, it will take you 5 minutes or less! Once you have it, it's easy to store and  you can mix up your own bottle of Italian Dressing just as quick!
   

Italian Dressing Seasoning Packet
(Gluten-Free, Dairy-Free)

Adapted by jalene

Ingredients:

• 1 & 1/2 tsp garlic powder
• 1 Tbsp onion powder
• 2 Tbsp dried oregano
• 1 Tbsp dried parsley
• 2 Tbsp sea salt
• 1 tsp fresh ground pepper
• 1 tsp ground basil
• 1/4 tsp ground thyme
• 1/2 tsp dried celery flakes (see note)
• 2 tsp granulated organic evaporated cane sugar  (optional, I leave out, see tip below) 
  

Directions: 

1. Whisk all the ingredients together and store in an airtight container. 

Makes about 1/2 cup


To make Italian dressing: 

• 2 Tbsp of the Italian Dressing Seasoning Packet Mix (above)
• 1/4 cup vinegar
• 2 Tbsp water
• 1/2 cup extra virgin olive oil or grape seed oil. 

Mix together until well combined. Best when allowed to sit for at least 30 minutes so flavors can blend. Shake well before pouring.