Unlocker 1.9.1 x32-x64 Multilingual

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Gluten-Free Chocolate Cookies with Chocolate Chips

Crunchy outside, chewy inside, gluten-free vegan chocolate cookies.

I have a new cookie recipe to share today. A cocoa infused cookie studded with semi-sweet chocolate chips. A cookie that tastes like a brownie- if a brownie was slightly crispy and crunchy on the outside, and chewy soft on the inside. You could say, it's a brownie with a cookie texture.

Texture is a big deal in gluten-free baking.

It's no secret that giving gluten the boot also means giving texture, stretch, and structure the old heave-ho, right along with it. First timers bite into gluten-free goodies and pause. They chew. Their eyes widen and dart to the side as they search for a word to describe exactly what it is they are chewing.

The word most often used to describe something gluten-free? Gummy. Or worse. Cardboard. Attributes one does not necessarily associate with pleasure. With nourishment. With flavor.

Which is why I am here.


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Karina's Sweet Potato Black Bean Enchiladas

These gluten-free enchiladas won the Whole Foods Budget recipe contest.

Just in case you missed it, I'm sharing one of the all-time favorite recipes here on Gluten-Free Goddess- my sweet potato black bean enchiladas smothered in salsa verde. This budget-friendly vegetarian enchilada recipe is one of those happy accidents that spring from a burst of creative inspiration. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).

But I had one lovely mother of a sweet potato.

I had a can of organic black beans in the pantry.

Some roasted green chiles.

One lonely lime.

And your intrepid Mamacita at large thought, Hmmm. Why not?

Deliciousness ensued.

These wrapped little gems are soft and creamy and a little bit spicy- just like a certain cook, my husband would say. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. In the end, it doesn't matter. What matters is how it tastes.

And Babycakes, these are so very mucho scrumptious. Seriously. I kid you not. Make a batch for a girls' night in, or laid back Sunday brunch.


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The My New Roots Cooking Show - How to Cook Quinoa

My New Roots - How to Cook Quinoa from My New Roots on Vimeo.

A new day has dawned, people. Have I got a surprise for you.

Behold, the My New Roots-style cooking show. No 10-minute blab-a-thons. No bad lighting. No deep-fryers or microwaves. No clip art. No unnecessary information. No kids screaming in the background. No elevator music.

Nope. I would like to make some serious changes around here, so I’ve set out to make a video series that is under two minutes (because we’re all busy people), a pleasure to watch (because you want food porn in motion, I get it) and that teaches the basic techniques that I use so often in my own kitchen and in My New Roots recipes. Clear. Concise. Pretty. Deal?

Please, please, please give me your feedback on this one! I want to know what you think of this endeavor, and what you would like to see in the future. How to make nut milk? How to cook beans? Granola? Green Smoothies? Almond butter?
I know that I am feeling all kinds of excitement over these little films and I hope you can get on board with me too. I give you full permission to post this on Facebook, your own blog or website too – spread the word! Let’s make some changes! Today, a new kind of cooking show is born. Yay.

Meatless Mondays with Martha Stewart - Homemade Socca

It’s Meatless Mondays once again!
This week I cooked up something really special and unique for good ol’ Martha – a southern French indulgence called socca. I can’t quite believe that I have never cooked, tasted, or even heard of this incredible food before, which is essentially a chickpea-flour pancake. It is a hearty, nutritious, and filling snack, that can easily be turned into a meal by tossing on whatever toppings you have laying around. I used some sliced avocados, kalamata olives, and spring greens, along with a generous drizzle of olive oil, lemon juice, sea salt and freshly ground pepper. The purists would surely take offense to my liberal use of garnishes, but you know what? I’m just crazy like that.

There are a few reasons why I am so stoked about socca, the first being that it is probably one of the easiest things to prepare, ever (not to mention impressive). It is also naturally gluten-free, vegan, high in healthy carbohydrates and protein. And I am even more excited by the versatility of socca, as this could surely replace nutritionally-void pizza crust, sandwich bread, crackers, pitas and the like. How amazing is that? I am so totally sold on socca. Oh, and did I mention how delicious it is? It’s like crack!

Ahem.
If you would like the recipe, please check out the full article over at Whole Living. Enjoy.

Flock 2.6.2 Multilingual

Free web browser without installation.

Download Portable Flock Multilingual from RapidShare (13.5 MB)

(md5: d0f9a4097733cac4ed563c8a9d3c94cb)

Flash Plugin

Can use Java Runtime Environment Portable

Extract and run FlockPortable.

Language set by launcher according UserDefaultLang (if you don't want: write ChooseLang=true in FlockPortable.ini and LangChoosed=af, ar, be, bg, ca, cs, de, el, en-GB, es-AR, es-ES, eu, fi, fr, gu-IN, he, hu, it, ja, ka, ko, lt, nb-NO, nl, nn-NO, pa-IN, pl, pt-BR, pt-PT, ro, ru, sk, sl, sv-SE, tr, uk, zh-CN, zh-TW).

Multi-Users: change Profile by editing FlockPortable.ini with User=NameOfNewUser

Settings of installed Flock should be preserved.

Gluten-Free Pineapple Coconut Muffins

Warm and tender pineapple muffins with toasted coconut.

April first has arrived. But you won't find any tricks up my sleeve. Unlike the greater, broader world beyond my kitchen that apparently harbors a few individuals contemptuous of living gluten-free. This was a tough week to be a celiac. Assaults ranged from the merely mean-spirited to the stunningly ill informed. There was the alleged Chef in Colorado (I say alleged, because it turns out this nudnik may have only been a waiter) ridiculing gluten-free diners (the term he favored was "idiots") and crowing on Facebook that he passes off regular pasta as gluten-free (join the lively discussion here). There was the Dr. Oz show calling gluten-free a "fad diet", asking is it "just a myth?" (in full disclosure, I believe he meant as a weight loss tool, as a certain gluten-free celebrity has been claiming in her g-free book- ironically, featured on Dr. Oz last year). And finally, there was a food blogger turned author whose envied blog-to-movie deal has apparently not cultivated much compassion for those of us stricken with gluten sensitivity. She barked on Facebook, "If I have to read one more thing about going gluten free I'm going to stomp on someone's face." And more than one person agreed with her. One of her fans (a food blogger) added, it's "too precious".

Strap on your helmets, Campers. There's not a lot of love out there.

I know this. You know this. Some of you have even shared stories about not only eye-rolling waiters and could-care-less food preparers, but family members sneaking gluten into what they feed you, just to "see what happens". Just to test you. Let me repeat that.

Family. Feeding you gluten. On purpose.

No wonder strangers feel they can openly spout contempt. If we are not respected within the bosom of our own clan, our flesh and blood, how can we expect random strangers to care?

The truth is, they don't.

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