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RECIPES FROM THE KWIXLAND COOKBOOK SHOW
Airing Mondays at 9:32am on KWIX
(Click here to listen online. Webcast won't begin until the show starts.)
Airing Mondays at 9:32am on KWIX
(Click here to listen online. Webcast won't begin until the show starts.)
Latest recipes (May 31st)...
The following recipes are from certified nutrition and lifestyle educator Bonnie Presti, who is a food allergy expert. You can find other recipes in her book "Allergy-Friendly Cooking". Her website is www.thesensitivediner.com.
You can reach Bonnie at email address "Bonnie@thesensitivediner.com" or you can call www.thesensitivediner.com 408-507-7037 and mention you heard her on the KWIX Cookbook show.
"home remedy for acid reflux"
cup of warm water
tbsp of apple cider vinegar (or lemon juice)
tsp of honey
dash of cayenne pepper
stir it and drink it (first thing in the morning, before eat or drink anything else)
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"Kale Chips"
Ingredients
1 bunch Kale
1 tbsp Olive oil
1 tsp Garlic powder
1 tsp Basil or oregano (or both)
Dash Salt
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.
3. Mix all other ingredients in a bowl large enough to accommodate all the kale.
4. Add kale and mix thoroughly with your hands until the kale is well coated. Place in a single layer on the baking sheet.
5. Bake until the edges brown but are not burnt, 10 to 15 minutes.
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"Zucchini Cake"
wet ingredients first
small unsweetened applesauce (little serving sizes), plus another tbsp
3/4 cup oil (coconut)
water (1/2 cup to 3/4)
1/2 cup sugar (organic)
2 tsp vanilla
flaxseed meal (2 eggs)
2-3 cups zucchini
separate bowl (dry ingredients)
2 1/2 cup glutin free flour mix (can purchase Bob's, which is easiest)
(homemade glutin free mix: 1 1/4 cup garbanzo flour, cup brown rice flour, cup potato starch, cup of tapioca starch....blend ahead of time)
1/2 cup coconut flour
3 1/2 tsp baking powder
2 tsp baking soda
tsp salt
3 tsp cinnanmon
1/2 tsp allspice
uses a food processor
(optional) add 1/2 cup chopped walnuts and 1/2 cup chocolate chips
Bake 350 for 25-30 minutes (muffins or cake)
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Click here for May 24th recipes.
Click here for May 17th recipes.
Click here for May 10th recipes.
Click here for May 3rd recipes.
Click here for April 26th recipes.
Click here for April 19th recipes.
Click here for April 12th recipes.
Click here for April 5th recipes.
Click here for January-March 2010 recipes.
Click here for 2009 recipes.
Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).
The following recipes are from certified nutrition and lifestyle educator Bonnie Presti, who is a food allergy expert. You can find other recipes in her book "Allergy-Friendly Cooking". Her website is www.thesensitivediner.com.
You can reach Bonnie at email address "Bonnie@thesensitivediner.com" or you can call www.thesensitivediner.com 408-507-7037 and mention you heard her on the KWIX Cookbook show.
"home remedy for acid reflux"
cup of warm water
tbsp of apple cider vinegar (or lemon juice)
tsp of honey
dash of cayenne pepper
stir it and drink it (first thing in the morning, before eat or drink anything else)
----------------------------------------------
"Kale Chips"
Ingredients
1 bunch Kale
1 tbsp Olive oil
1 tsp Garlic powder
1 tsp Basil or oregano (or both)
Dash Salt
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.
3. Mix all other ingredients in a bowl large enough to accommodate all the kale.
4. Add kale and mix thoroughly with your hands until the kale is well coated. Place in a single layer on the baking sheet.
5. Bake until the edges brown but are not burnt, 10 to 15 minutes.
----------------------------------------------
"Zucchini Cake"
wet ingredients first
small unsweetened applesauce (little serving sizes), plus another tbsp
3/4 cup oil (coconut)
water (1/2 cup to 3/4)
1/2 cup sugar (organic)
2 tsp vanilla
flaxseed meal (2 eggs)
2-3 cups zucchini
separate bowl (dry ingredients)
2 1/2 cup glutin free flour mix (can purchase Bob's, which is easiest)
(homemade glutin free mix: 1 1/4 cup garbanzo flour, cup brown rice flour, cup potato starch, cup of tapioca starch....blend ahead of time)
1/2 cup coconut flour
3 1/2 tsp baking powder
2 tsp baking soda
tsp salt
3 tsp cinnanmon
1/2 tsp allspice
uses a food processor
(optional) add 1/2 cup chopped walnuts and 1/2 cup chocolate chips
Bake 350 for 25-30 minutes (muffins or cake)
----------------------------------------------
Click here for May 24th recipes.
Click here for May 17th recipes.
Click here for May 10th recipes.
Click here for May 3rd recipes.
Click here for April 26th recipes.
Click here for April 19th recipes.
Click here for April 12th recipes.
Click here for April 5th recipes.
Click here for January-March 2010 recipes.
Click here for 2009 recipes.
Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).