Welcome to Lexie's Kitchen & Living. I'm glad you stopped by and hope you enjoy the five years of recipes and ramblings collected here.

The inspiration for this site was my son. To learn about our journey to restore his intestinal and neurological health read here

Follow a gluten-free, dairy-free, egg-free, soy-free diet? Take a peek at my cookbook.  

 

 

 


 

  

 

Thursday
Jun102010

Quick Strawberry Rhubarb (and red beet) Syrup

Rhubarb season is in full swing in the Rockies. The other morning I discovered we were out of maple syrup for pancakes so thought I would attempt a strawberry rhubarb syrup with a secret ingredient—red beet (for color)! It's a nice, mild syrup (and, no, you cannot taste the beet) with impressive color!

I am tickled to say that I discovered a secret cache of four huge rhubarb plants! I saw them growing alongside an abandoned house out our back door and over the fence. Hero "me" saved them in the nick of time from a yard man who had come to weed whack everything in sight. I think he thought I was a crazy woman running down there and begging him to spare the plants. I don't even want to know what the neighbors were thinking.

Add to a medium saucepan:

1 cup 1/2" inch pieces of RHUBARB
1 cup STRAWBERRIES, hulled and rinsed
1/2 cup filtered WATER

Cover and simmer 20 minutes or until rhubarb is soft and begins to fall apart. Add:

1/4 small RED BEET, sliced

Simmer another 5 minutes. Remove from heat and strain liquid into a bowl. Save pulp (discarding beet chunks) for another use. Return liquid to saucepan and add:

1/4 cup HONEY
1/4 cup filtered WATER
1 teaspoon VANILLA EXTRACT
15 drops SweetLeaf Vanilla Crème LIQUID STEVIA (or to taste)

Bring to boil and add a slurry of:

1/8 cup filtered WATER
1-1/2 teaspoons ARROWROOT STARCH

Allow to boil for 5-10 seconds and remove from heat. Makes just over 1 cup of syrup. Drizzle on ice cream, over a stack of pancakes, or into a glass of iced, sparkling water.

Free rhubarb at the abandoned house out back!

Monday
Jun072010

Pirate Smoothie

"Pirates have green teeth—when they have any teeth at all."
              - How I Became a Pirate by Melinda Long and David Shannon

Son No. 2 is really, and I mean really, into pirates. This pirate mom can get him to wear any shirt or try any food if she attaches the word "pirate" to it. This green smoothie happens to be one of his favorites and he loves showing off his green teeth after the first sip. Pirate mom likes that it has fruit, veggies and nuts in it—she likes the funny, green teeth, too!

In a high-powered blender, blend on high for one minute:

Handful of raw WALNUTS
Handful of raw SPINACH
1 stalk CELERY
1/2 GREEN APPLE (skin left on if organic)
1/2 BANANA
1/2 cup plain, non-dairy YOGURT
1/2 cup non-dairy MILK
1/2 cup filtered WATER
10-15 drops SweetLeaf Vanilla Crème LIQUID STEVIA

Cheers matey! And be sure to show off those green teeth. Makes enough for 2-4 pirates.

NOTES: I try to serve up at least one smoothie a day. Back when we were on the Anti-Candida Diet, we were drinking 2-3 a day. That's when I got into the habit of keeping a "Smoothie Kit" of pre-washed and sliced fruits and veggies in the fridge. Click here for more on that.

Sunday
Jun062010

I Have Been Adopted!

As you may have noticed, I reserve the front page of my site for recipe posts—I know most of you are here for the food! But, once in a while I make an exception. Today the exception is to thank a very dear woman. Maggie Savage blogs at sheletthemeatcake.com. Maggie, a lovely Canadian, is a wife and mother of two. Her family eats gluten-free (her husband has celiac). A few days ago she adopted me as part of the monthly Adopt a Gluten-Free Blogger event. This event was started by Seamaiden at Book Of Yum and provides a wonderful way to expand your gluten-free cooking repertoire and spotlight gluten-free recipe bloggers. To "adopt" me, Maggie tried one of my recipes—well actually, two—took pictures of her results and wrote reviews. Needless to say, I was honored and touched by her words. 

Here is a link to Maggie's blog. She tried the Cocoa Bean Cookie Truffles and Saturday Pancakes. The pictures she took and excerpts from her review are below. Thanks Maggie!

Saturday Pancakes | "I’ve made them twice now and will definitely keep this recipe close by."

Cocoa Bean Cookie Truffles | "You won’t believe the ingredients in these little balls of heaven. "

Monday
May312010

French Dressing

Fresh greens season is upon us! Here's a tangy little dressing to jazz up your next salad.

In blender, blend until smooth:

1/3 cup gluten-free KETCHUP (Organicville® is a tasty brand)
1/4 cup ONION
1/4 cup OLIVE OIL
2 tablespoons Bragg’s APPLE CIDER VINEGAR
1 teaspoon PAPRIKA
1/4 teaspoon GARLIC POWDER
1/4 teaspoon SEA SALT
1/8 teaspoon BLACK PEPPER

Serve on a bed of fresh greens.

Friday
May282010

Lexie's Scones | Gluten, Dairy & Egg-free

I admit, I find gluten-free/egg-free baking a bit challenging. Sometimes I give in—as I did last weekend—and make a baked good with eggs in it. We just have to scarf it down out of view of our 2-year old who has the egg intolerance. Well, today I was pleasantly surprised with the outcome of a batch of scones. I wanted to make my kids a little something special for breakfast to go along with the gobs of organic berries I'd bought. They enjoyed the scones, but I'm afraid they enjoyed the berries more (that's not to say that the scones weren't yummy!). You can read the funny story at the end of this post.

In a small bowl, add in this order and set aside:

3/4 cup UNSWEETENED VANILLA HEMP MILK (or other non-dairy milk)
1 tablespoon LEMON JUICE
1/4 cup extra light OLIVE OIL
1 teaspoon gluten-free VANILLA EXTRACT
8 drops SweetLeaf® Vanilla Creme liquid STEVIA drops

 In a large bowl, combine:

1 cup ALMOND FLOUR (I use Honeyville® or make your own)
2 cups BOB’S RED MILL® ALL-PURPOSE GF BAKING FLOUR  (or make your own)
2 tablespoons FLAX MEAL (I use Stober’s® from Costco or grind flax seeds in a coffee grinder or blender)
1/2 teaspoon XANTHAN GUM (found at natural food stores)
1/3 cup COCONUT SUGAR (sifted if lumpy) or EVAPORATED CANE SUGAR (if you use cane sugar)
2 tablespoons BAKING POWDER (how to make your own)
1/4 teaspoon SEA SALT
1/2 cup mini CHOCOLATE CHIPS (I use Enjoy Life®). See Notes. 

Add and stir until just combined:

Milk mixture
Flour mixture
Mix-in of your choice (I used Enjoy Life® mini-chocolate chips)

Divide dough in half. With moistened hands, gently form a ball with one half of the dough and practice your softball pitch straight onto a parchment-lined baking sheet. Throw dough down onto cookie sheet with a thwack!  These should make a 1-2 inch thick disk. Gently flatten a bit more to create a 1-inch thick disk. Repeat with second half of dough. With a sharp, wet knife, cut each disk into six pie-shaped wedges. Gently nudge apart to create a 1/4 inch gap between each slice. Gently brush tops with non-dairy milk. Bake at 400˚F for 15 minutes. Cool slightly on a cooling rack before serving.

 

Now for the funny: If something I make looks good AND tastes good, I get out the camera and snap a few pictures. Today's scones were worthy of a picture and I had some extra time to fancy the shot up with berries and my grandmother's silver. As usually happens, my attention was diverted to a load of laundry. Ten minutes later I came back downstairs to find my 4-year old bellied up to the sink washing something red off his hands. Hmmmm, I thought. What had he gotten into? It turned out THEY had gotten into my PHOTO SHOOT, agghhhh! So the first picture is the BEFORE—what I left before attending to the laundry. The second is the AFTER—what I found when I came back. We all had a good laugh!