Spring Has Sprung with My Healthy Vegetable Bisque!

Notes: I always use organic potatoes. Produce that grows in the ground such as potatoes, are frequently more contaminated by agricultural chemicals.

¼ cup olive oil

1 medium onion, chopped

2 large leeks, white and pale green parts only, diced and cleaned

1 T. fresh thyme or 1 t. dried thyme

Salt to taste

Freshly-ground pepper, to taste

4-6 cups GF vegetable or chicken broth

3 cups organic potatoes*, diced

16 ounces spinach leaves, chopped

1/2 cup milk or milk substitute, optional

Garnishes: yogurt, sprigs of fresh herbs, or chive blossoms

Sauté onion and leeks, in olive oil over medium-low heat for 15 minutes until wilted. Add thyme, salt and pepper and stir well. Add broth and potatoes, cover, and simmer until potatoes are tender, about 15 minutes. Add spinach and simmer 3 more minutes.

Remove soup from heat and puree using a hand held immersion blender, or puree in batches in a blender or food processor. Return soup to stove and place over low heat.

Add milk, if using, and heat through. Add additional water or broth if a thinner consistency is preferred. Garnish, if desired, and serve warm.

Makes: Six to eight servings.

This recipe is available in my newest gluten free cookbook: The Farmer's Daughter Cooks Gluten Free, which is available at www.celiacdiseaseinfo.org.

Healthy Chocolate Bark Candy

My recipe for healthy chocolate candy can easily be made gluten free and sugar free. Try different nuts, dried cherries, even cinnamon and chipotle spice! 

Consuming a little chocolate and a little coconut oil daily has been shown to have many health benefits!

1 1/2 cup coconut oil
1/2 to 1/3 cup good quality cocoa powder
stevia or coconut sugar to sweeten
3/4 cup salted peanuts or other nuts of choice
 a few teaspoons of caramel,
optional

Place chilled (this helps the chocolate to set up more quickly) nuts in the bottom of an 8 x 8 inch baking pan. 

Melt oil over low heat in a small saucepan on the stove. Whisk in sweetener of choice until the sweetener is thoroughly dissolved. Pour the chocolate mixture over the nuts, making a thin layer in the bottom of the pan. Place pan in freezer to set up until firm, for approximately 30 minutes.

Remove from freezer and drizzle a small amount of the caramel (if using) over the chocolate with a spoon. Allow the caramel to harden a bit, then break up the now solid chocolate bark with a table knife and store in the refrigerator.

Makes: 2 cups of chocolate candy "bark".

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

Pumpkin Pie Dip recipe

Dip apples and crunchy GF ginger snaps in this creamy dip for a memorable Fall treat! Great served with my molasses cookie recipe in this blog!

8 ounce package LF cream cheese, room temperature

1 cup GF powdered sugar (or substitute stevia to taste)

15 ounce can pumpkin

1 T. ground cinnamon

1 T. pumpkin pie spice
1/2 t. ground ginger

1 T. Grand Marnier, optional
1 cup plain  non-fat Greek yogurt
Ground cinnamon for dusting

In food processor, blend cream cheese and powdered sugar until smooth. Blend in the pumpkin, spices, and liquor. Fold in the yogurt.

Chill until ready to serve. Dust top of dip with cinnamon. 

Serve on a platter with apples and gluten free ginger snaps; Enjoy!

Makes: About four cups of dip. 

This recipe is from the cookbook: "The Farmer's Daughter Cooks Gluten Free."
To see a Youtube slide show "tour" of the cookbook, click on this link: