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This gluten-free bread is very close in texture and taste to a regular loaf. The trick is in getting the dough/batter to the correct consistency - not too thin or too thick, as well as using a combination of several gluten-free flours.
This is a vegetarian version of "lomi salmon," a standard Hawaiian lu'au food. People are surprised at how good this is, but they shouldn't be: these days there isn't much salmon in lomi salmon, and people like it anyway... so give this healthful, tasty version a try!
Herbs add brightness to protein-rich chickpeas in this fresh salad. For quick prep, grab a couple handfuls of each fresh herb you use and chop together. You can make this dish ahead of time - it actually tastes better when the flavors have a chance to meld together.
This fiery mix uses pantry staples to give you a quick, flavorful and nutritious kick start to your holiday mornings. Use your food processor to make quick work of shredding the sweet potato - you can even store shredded potatoes n the refrigerator for even less of a hassle in the morning.
This simple recipe can be varied by adding flavors, colors or different oils for their textures and properties. The beeswax gives it firmness. Use less beeswax for a softer lip balm. Six parts oil to one part beeswax will make a very soft balm the texture of a salve or hand treatment.
For a beautiful presentation, cut 1/3 to 1/4 off the top of a pineapple. Remove the flesh as carefully as possible. Cut the pineapple and your other favorite fruits. Put your favorite yogurt on the bottom of your pineapple "bowl" with a drizzle of honey or agave, then layer your cut fruits. Voila!
This cake is as decadent as any Black Forest chocolate cake you’ve ever eaten. It leaves a person fully satiated. Normally I don’t include brand names and other specifics in a recipe, but those with severe gluten sensitivities such as celiac disease need to be very careful. Even using vanilla extract that contains alcohol made from a gluten grain can cause illness.
You can use a wide variety of fruits for this salad but stick to those that won’t soften or brown quickly (like apples, pears, bananas, grapes, etc.) and you’ll be eating this sweet treat all summer long. Be sure to cut your fruit into bite-sized pieces for easy eating!

This recipe was also featured on Living808 on KHON.