Issue 120: Gluten-B-Gone

Curried Lentils & Rice Bake
Serves 6

Ingredients:
2 Tablespoons butter
6 cups filtered water
1½ cups brown basmati rice
1½ cups dry, brown lentils
3 garlic cloves, diced
1 teaspoon sea salt
1 teaspoon fresh, crushed ginger
2 Tablespoons (gluten-free) curry powder or red curry paste

Directions:
Preheat oven to 350 degrees. In a large pot, melt 2 Tablespoons butter. Add rice and curry powder or red curry paste and cook until lightly toasted—about one minute or so. Add water, lentils, garlic, salt and ginger. Bring to a boil. Cover, turn off heat and let stand for about 10 minutes. Use the other 1 Tablespoon of butter to butter a large baking dish and set aside. After 10 minutes, place mixture into the large, buttered baking dish with lid. Bake at 350 degrees for about an hour or until rice and lentils are tender. Fluff and serve.

Espresso-Chocolate Dessert
Serves 4-6

Ingredients:
12 ounces of organic dark chocolate bar, ground up in a blender or broken into small pieces
¼ cup of fresh espresso, still warm
2 Tablespoons organic vanilla
2 Tablespoons organic ground cinnamon
¼ cup of unsweetened cocoa powder
¼ cup of raw honey
¼ cup of powdered stevia
2 sticks of organic butter (at room temperature)
6 free-range organic eggs, room temperature

Directions:
Preheat oven to 350 degrees and coat a springform pan with butter or extra virgin coconut oil. In a large mixing bowl, mix together all the ingredients, adding the espresso last. Place the mixture in the coated springform pan and place in the oven. Bake for 50 minutes or until the middle is done and an inserted toothpick comes out clean. Remove from the oven; cool. Serve.

Recipes courtesy of Extraordinary Health Team