Notes:
*Don’t throw out those gorgeous pickled beets either, add them to a salad as is, or try roasting or a saute.
Labels: ACD, dairy free, gluten free, main dish, SCD, sides, vegetarian.
This looks absolutely delicious Amber! I have never combined beets with cabbage before. The flavors must pair perfectly together, especially when roasted. I love that you had this for breakfast with eggs–now that is a healthy breakfast I must try!
ReplyLooks wonderful! I love roasted apples and combined with beets – yummy sweetness! I’ve never roasted cabbage though, will definitely try this!
ReplyThis looks good. Will have to try and see if I can get my hubby to eat it, lol, he’s not a cabbage person. New follower from allergy free Wednesdays. Would love to have you follow back.
http://www.forhimandmyfamily.blogspot.com
ReplyHi There Erin,
Thanks for being a part of Allergy-Free Wednesdays! Great to have you.
Be Well,
–Amber
How pretty that is! I’ve tried something like it in a slow cooker but I think I would like it better roasted. Roasted beets are wonderful!
ReplyOh yes, I think roasting imparts a fantastic flavor. And it’s a quick roast (about 35 minutes). So delicious!
Be Well,
–Amber
Hi Amber,
This is a fabulous vegetable dish. I just love the combination of the Roasted Beets and Cabbage with the Apples, I can almost taste it! Hope you have a wonderful week and Special Valentine’s Day. Thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I was SO excited to find my two favorite vegetables, beets and cabbage, in the same (gluten free) dish!
I actually loved this recipe so much that I included it in a spring inspired gluten free recipe round-up. Thank you for crafting such an allergy-friendly (delicious) recipe! http://bit.ly/ILMDgS
Candice
ReplyThis was delicious! We’ve been inundated with cabbage and beets in our farm share and what a great way to use some of it up. I sprinkled some feta cheese on top, too. Definitely in the ‘keeper’ section!
ReplyLabels: ACD, dairy free, gluten free, grain free, sides, vegan.
Awesome! My MIL is coming for Christmas and has just found out she’s gluten-intolerant. I was wondering what I was going to do for the stuffing!
ReplyHello Natasha~
Thanks for your comment! How sweet of you to make a meal that accommodates your MIL’s diet. This dish is a nice addition, without the gluten. However, you can also add gluten free breadcrumbs or gluten free bread with broth and make a traditional stuffing without the gluten. I think the base mix has great flavor and you can add just about anything: cornbread, gluten free bread, grains such as millet, etc. So easy with the quinoa though!
Be Well,
–Amber
This looks great! The price of quinoa has increased by $3 per lb. Have you noticed that too?
ReplyHello There Brittany~
Thanks!
You know, now that you mention it, I did notice an increase in the price (while perusing through the bulk section)!? I purchase in bulk and recently used my last bit of quinoa (for this recipe), so I purchased this last bulk batch apparently before the price went up. Crazy!!! Millet is still super inexpensive I believe. I’ll have to ask my Coop about this price hike though.
Be Well,
–Amber
Great stuffing recipe – my Mom used to make a rice-based dressing but that was because it was a Louisiana family tradition. Quinoa is much healthier! Thank you for sharing on Wellness Weekend.
ReplyHi There Gretchen~
Sounds like a tasty tradition. But you’re so right. You just can’t beat the health benefits of quinoa.
Happy Holidays to you.
Be Well,
–Amber
“The way you cut your meat reflects the way you live.”
–Confucius
Notes
*This sauce also works great with cooked gluten-free pasta (this is how I tested it originally)
*Pesto is best served at room temperature (in my opinion)
*I use this gadget to get the zucchini to look like pasta noodles.
The fig sauce is located on page 45. It’s fantastic. I adapted it slightly with what I had on hand, so the original recipe is different. My adaption is below.
Labels: dairy free, gluten free, raw, sauces, sides, soy free, vegan.
They both sound great! I made an avocado pesto dressing for salad a while back, but never even thought to try it on pasta. Great idea!
ReplyThanks Ricki!
The pesto is quite fantastic on pasta – and such a nice alternative to tomato based sauces. Rich, creamy, full of beautiful basil flavor.
Have a great weekend.
–Amber
Hi
How does that veggie peeler work? The tool looks like a regular potatoe peeler, how does it make the noodle looking veggies?
Also, how do you know a “good” balsamic vinegar? I don’t want to just buy the most expensive one because that isn’t always the best. thanks
You just had me laughing out loud!! Thank you… I needed that after tonight’s bedtime with the kids! Also…no luck signing up for email updates for your blog…am i missing something (totally possible!)
ReplyHi There KellyBelly~
Great questions!
The peeler is difficult to see in the picture, but one has little teeth that make the “pastas.” I tried to find a video for you online. They sell Titan peelers at Bed, Bath and Beyond (this is where I purchased mine). I love it.
About the vinegar…
Luckily, great balsamic vinegar is very inexpensive. My advice would be to love the vinegar your using. If you have some and it tastes funny, then avoid. When using oil and vinegars I’ve found it’s important to really love the way it tastes right out of the bottle, as the flavor is amplified in your final dish. I use Newmans Own Organic Balsamic (runs around $7) and I’ve had it for well over a year. I go back and forth with different brands though. I would wait on buying an expensive brand and try a few in your price range. If you love what you’re tasting, then you have found “the best vinegar you can find” and go with that.
I added some information to the post about this, great question.
Be Well,
–Amber
Hi Tessa~
Oh I’m so glad you had a laugh tonight. Nighttime routines can be so darn exhausting. I’m like you…I turn right to my computer to decompress after the kiddos are down! We treasure our evenings (the nice, quiet evenings).
I’m doing some research on the post emailing…little confused about what the RSS Feed is for. Hopefully I will have it all up and running soon.
Have a good night,
–Amber
Sorry if I missed this, but do you cook the veggie “pasta” or do you eat it raw? I’ve been meaning to get a device that will make veggie “pasta” and am so happy to see the answer to the question above on where to get one.
Thanks! I can’t wait to try these recipes!
ReplyHi There Brika~
Thanks so much for your comment and great question. I eat the veggies raw. So delicious. I hope you enjoy the sauces.
Be Well,
–Amber
That Balsamic Fig sauce sounds AMAZING. Is it in their first cookbook? If so, I’m heading over to my bookshelf right now to check it out!
ReplyHi Amber,
It is sooo good! The book I have is copyright 2007.
Replyvisiting from Raw Thursday. I love the addition of an avocado to your pesto. Looks amazing
ReplyShared on: A Gluten-Free Holiday Week 2 – Thanksgiving Favorites & Traditional Tuesday
Labels: sides, thanksgiving side dishes.
Great dish. We can use this as healthy carb intake. Thanks for sharing the recipe. Try to add peans to the mashed sweet potatoes. I love it much.
How to Make Sweet Potato Fries
Labels: SCD, sides, thanksgiving side dishes.
This was GREAT!! A big hit with girls last night…I know my sister will love this when she come down for Turkey day! Thank you!
Replyhooray Tessa! So glad it worked for your family. Cranberry sauce is my all-time favorite side…I have any affinity for anything tart!
ReplyAny recipe with honey or dates is not sugar free. This is misleading and disappointing to diabetics.
ReplyHello Anonymous,
You’re absolutely right! Which is why this doesn’t claim to be a “sugar free” recipe. It’s free of cane-sugar (as stated in the title). I can imagine it’s very disappointing and frustrating for anyone with diabetes to find sugar free recipes.
Good luck with your health.
ReplyLabels: allergy-friendly, grain free, sides, vegan.
I’ve only tried these as pizza crusts in the oven. Yours look thinner and more crepe-like. Will be trying them on the stovetops soon. My family loves the socca pizzas, so I’m sure these will be a hit, too.
ReplyHi There Wendy~
Wow – I’ll have to try your socca pizza crust! I have to say, the socca flatbread is so delicious (and you’re right, they are very crepe-like). Let me know how you like them!
Be Well
–Amber
I really love soccas too! Socca pizzas w/ goat cheese, micro greens and a drizzle of high quality olive oil….heaven!
Replycan these be used as a wrap or are they not flexible?
-zosia
Hi There,
I haven’t made these for quite a while…but I do remember them being quite flexible! Next time I make these I will double check their wrap potential and leave a comment here for readers, it’s a great question.
Be Well,
–Amber
I made these last night. They looked more like pizza bases rather than a flat crepe, they werent flexible, maybe my batter was too thick. But they were actually great tasting and I just cut each one in half and they held together well as a sandwich. Thanks Alison
ReplyHello Anonymous,
I was super excited to come across this recipe in the Living Free Magazine. The first time I made them, I also made them too thick (like your experience). Super awesome to use them as sandwich bread though. I think they have a fantastic flavor. Keep at it, I was able to get them thinner with practice…and I remember also adding some extra water to thin out the batter.
Good luck.
Be Well,
–Amber
Hi amber, I have tried them thinner to get the wrap feel, but I do prefer the batter thicker to get a more rigid base to make a sandwich. My neighbor tried them without onion powder and that was a no go either. I really like the recipe and your website regards Alison.
ReplyBesides sandwiches, what else can you use this bread for?
ReplyHi Alison,
Thanks so much. I love the onion powder in there – it adds so much flavor. I can’t wait to try this recipe as a bread.
Have a great weekend.
–Amber
Labels: cane sugar free, dairy free, egg free, gluten free, sides, soy free, thanksgiving side dishes, vegan.
Labels: raw, salad, sides, summer cuisine, vegan, vegetarian.
I love golden beets, and I’m just loving the idea of this tahini-cider dressing! Sounds perfectly scrumptious to me!
ReplyOooh, this sounds so good! I’m so sorry that kale does not love you. So sad!
I am so in love with golden beets. I love that you combined them with kale! And I must try that dressing. Sounds so delicious.
This has Raw Foods Thursdays written all over it!
Hugs!!
Heather
Hi lady! Ok so this salad has pretty much all of my favourite ingredients in it- I HAVE to make this!
And I love it so much, I am choosing it as one of my top 3 for Healthy Vegan Friday Thanks for sharing it!
ReplyHi Amber,
I have some Baby Kale and a Golden Beet in the fridge I am so going to make this salad!
Laureen
This looks beautiful and so nourishing! I haven’t seen golden beets in my part of the UK but I can try it with ordinary!
Love the tahini dressing!
Hope you have a wonderful weekend!
ReplyHi, I'm Amber. Welcome to The Tasty Alternative. This blog is dedicated to holistic healing and green living. I was diagnosed with Crohn's Disease in 2004 and heal myself naturally with food and lifestyle. Join me as I share with you easy, healthy recipes free of gluten, dairy, and cane-sugar. While you are here, check out my very popular healing homemade lotions great for eczema. Finally, don't miss my tips on how to create a "green" kitchen by decreasing kitchen waste. You can read more about me here.
Oh Amber, these look WAY too fun not to try and after your story, even better! I can picture you two hamming it up with ink fingers and lips…Can you re-use the pickling liquid to make it go further than 6 eggs do you know?
Hi There Tessa,
Great question! I added some additional information in the post, thanks for the prompt. So yes, absolutely. I would say up to 12 eggs, and if you’re doing more, add in one more beet. You could certainly do more than 12 – the beets are so powerful; I say, do as many as you need. And I would suggest pickling a little longer with more eggs in there, perhaps up to 72 hours. The longer the better. I had a hard time waiting 48 hours though.
I loved these, so darn pretty. I only had one beet, and it dyed everything perfectly fyi!
Oh Tessa, I’m so happy you loved them! They are a special recipe. I’m sure they were so pretty.
Wow they are gorgeous! I must try this. I’m assuming you peel them first? These would be just lovely for Easter. Maybe I would use fewer beets or more eggs to make the color more pastel. The dark purple is just amazing and I bet they taste spectacular.
PS – I found your blog on Traditional Tuesdays.
Hi There Holly, nice to meet you.
I so agree, they are such a beautiful color. And yes, definitely peel, I am going to add that into the post too. If you just add in a few beet slices it will turn the eggs a pretty light pink pastel color. Remove eggs when the color looks right to you. You can definitely play around with different color intensities. So fun!
Thanks! I’m going to have to add beets to the grocery list now.
I love these! When I was pregnant I ate them all the time…and I have forgot about them. Just looking at the pictures made my mouth water! Thanks for sharing! New Follower on Facebook! You can visit me at http://raisingdieter.blogspot.com/
Shay
Hi There Shay,
Thanks so much. Funny, I craved eggs like mad when I was pregnant too. I would destroy a plate of deviled eggs in nothing flat. Ha ha.
Off to check out your blog…
Hugs,
–Amber
Following by email!
Awesome!
I love it!! I’ve never eaten a beet. I guess now is a good as time as ever. I can’t wait to try this. Thanks for sharing.
Wow! That’s impressive. In college I remember meeting a girl who never had a mango – she blew my mind (because I love mangos).
Sounds like you are interested in trying beets, so good luck. I happen to love beets, just something about them really appeals to me; plus I ate them a lot as a child so I’m accustomed to the flavor. But I know many people who disdain them. Sort of like cilantro…or liver I guess. You either love it or hate it. Do try golden beets though if you get a chance. They are mild and delicious.
Be Well,
–Amber
These eggs look so pretty! BUT I haven’t been able to eat eggs for several years unless they’re mixed in as an ingredient. BUT nevertheless I can admire their awesomeness!
Hi Vicky,
Thanks! It’s funny how our bodies change. I went egg free for a long time, as they really bothered my gut. And now I have to really watch how many I eat at one time (I tend to go overboard) and later pay the price!
Hugs,
–Amber
Love you post. I grew up eating beet pickled eggs and I have been making them for almost 40 years, the recipe was passed down from my grandmother. It was something we all looked forward to around Easter. My children and now the grandchildren love them as well. My Mom always added some cinnamon sticks and a few whole cloves and a little sugar. I have adapted it by using honey to be GAPS legal.
Charlotte
I have to say, it has been so fun meeting folks that share my love for these eggs! Really makes me happy. I will definitely be making these for our spring celebration as well. They are just too fun.
Have a great weekend!
Be Well,
–Amber
i make pickled eggs all the time because have abundance of eggs from my chickens…didn’t know how to color them…thank you…going to add beets on next batch! Thank you!
Loke
You’re very welcome. And the fun thing is you can change the color by increasing or decreasing the soaking time. I do hope these work out for you!
These look amazing!! I have never pickled anything, much less eaten a pickled egg, but I am SO making these this week!
Happy Easter
Thanks Heather!
Please let me know if you like them. I’ve been craving them lately. Think I’ll make these this week too!
Have a great week.
Wow! They look amazing! Can’t wait to try because I LOVE pickled eggs.
I wonder if anyone knows of a way to pickle these the natural way (ie: with salt and whey and not vinegar).