JK Gourmet’s new honey-sweetened artisan chocolate comes in four tempting flavours: roasted almonds, almonds & blueberries, almonds & cherries, almonds & black currants. But no need to feel guilty for indulging—it’s made with raw, organic, fair-trade, dairy-free Ecuadorian dark chocolate!
Celiac may be the first disease most people associate with gluten free, but for JK Gourmet founder, cookbook author and colitis sufferer Jodi Bager, going “g” free (as in gluten and grains) was a key ingredient to being symptom free for the past 16 years.
Launched in 2001, JK Gourmet makes natural whole foods and baked goods—free from grains, gluten, sugar and preservatives—that taste out of this world and make you feel great, regardless of your reason for going gluten free.
JK Gourmet was one of the first of its kind to bring choice grain-free ingredients together with culinary expertise (and far too many health benefits to list) and stays on top of the trade by coming out with irresistible new products on a regular basis.
We’ve been huge fans of JK Gourmet’s granola forever and these days we can’t get enough of their new artisan chocolate (drop by the JK booth at Gluten Free Garage and taste for yourself!). But with the fall season well underway, nothing makes us feel as warm and cozy as this rustic apple pie, made from none other than JK Gourmet’s famed almond flour.
Our go-to gluten-free noodle: Italpasta’s Gluten-Free Spaghetti, made from a mix of rice and non-GMO corn. For pasta lovers who don’t want to give it up. (We love it with our turkey meatballs.)
If you’ve ever cooked gluten-free pasta, you know about its tendency to end up a mushy, sticky mess. We’ve been there, done that. So we turned to the pros—Italpasta—for some advice on how to cook gluten-free pasta.
5 tips for cooking gluten-free pasta
#1: Always cook gluten-free pasta in lots of water, preferably 5 to 6 quarts per pound of pasta.
#2: Season your pasta water with one tablespoon of salt per pound of pasta after it begins to boil. Gluten-free pasta gets a boost of flavour from properly seasoned pasta water.
#3: Stir pasta immediately after adding to water and continue to stir for the first 30 seconds to avoid sticky noodles or pasta stuck to the bottom of your pot.
#4: Undercook and test. Some gluten-free pastas will become mushy if overcooked. Start testing your pasta 2 minutes before it is fully cooked (according to package instructions) and check every minute until al dente. Italpasta Gluten-free pasta is made from a delicious combination of rice and non-GMO corn that helps to ensure you get the perfect plate of pasta every time.
#5: Never rinse your pasta. Rinsing gluten-free pasta not only cools down your cozy meal, it can also give noodles a gummy texture.
Made in Italy and approved by Canada’s Gluten Free Certification Program, Italpasta has become a go-to for gluten-free fusilli, penne and spaghetti.
It’s been a looonnnggg winter and my body needed this salad. I literally loaded it up with everything I was craving. It’s packed with vitamin C, antioxidants, protein, iron, fibre, calcium, beta-carotene and more. And I’ve eaten it every night this week. It goes like this:
Winter Survival Salad
spring pea mix (pea shoots, radish, red choi, buckwheat)
peeled grapefruit segments
honey goat cheese
really good extra virgin olive oil
Himalayan pink mountain salt
Every mouthful is a delicious, nutritious treat.
5 healthy ingredients and a whole lotta love
These Power Balls are one of many easy cleanse-friendly recipes that come in Dr. Jodi Larry‘s handbook for her Cleanse for Life program, which I’ve participated in twice and wrote about here. With spring on its way (please), there’s no better time to consider kick-starting a new, healthy lifestyle.
Craving chocolate or something sweet? Pop one of these babies in your mouth! They are a breeze to make, with only 5 ingredients, and are so delicious you won’t believe they’re so good for you.
Dr. Jodi’s Power Balls
6 medjool dates (soak for a few minutes and remove pits)
1/2 cup walnuts
2 tbsp ground flaxseed
2 tsp raw cacao powder
unsweetened shredded coconut
Blend all ingredients in a food processor. Roll mixture into balls. Roll the balls in shredded coconut. Refrigerate for about an hour, if you can wait that long.
(My friend Mia, who is a fantastic cook, recommends adding a pinch of sea salt before blending ingredients. I can see where she’s going with that.)
Kick off 2014 with this healthy, hearty salad: kale, brown rice (it’s nice if it’s warm), pomegranates, raw walnuts, chickpeas and more kale.
Sprinkle some feta on top and dress. For the dressing I used extra-virgin olive oil, white balsamic vinegar, Dijon, maple syrup, salt and pepper to taste. Be sure to serve it like this so your guests can see how pretty it is before you mix it all up!