I will be posting my favorite gluten-free, sugar-free, vegan recipes in my blog so you can always find them, because this diet helped rid my body of cancer. My goal is to make this diet as enjoyable for all as I possibly can for those who choose to use natural means to overcome cancer. I also want to help those who want to help keep cancer from recurring, as well as for those who simply want to practice a healthy lifestyle and enjoy a good meal.
All are encouraged to email me their favorite gluten-free, sugar-free vegan recipes and after testing them myself, I will post the very best ones on this page. Do keep checking my blog for more tasty recipes as I plan to post a new one at least once a week. By working together and contributing our best recipes, we can help to improve the health of many others.
I love this dish! And I love the memory of my cousin Todd Patterson and his wife Elaine flying me down to Chattooga, Tennessee for their annual Christmas tree decorating party, where I discovered every ornament on their huge Christmas tree was either a fruit or vegetable! Being a vegan, I felt right at home. It was here Elaine gave me this wonderful recipe and I’ve loved it ever since. Thank you again, dear sweet Elaine! (Naturally, I adapted it and will all recipes on this page, to fit my diet.)
Elaine’s Quinoa Asian Salad
1 piece of fresh peeled ginger – about 1 ¼ inch long.
4 cups of vegetable broth
2 cups of quinoa
¼ cup plus 2 tablespoons of olive oil
2 Tablespoons of rice vinegar
4 teaspoons of sugar-fee almond butter
2 teaspoons of gluten-free soy sauce
A bit of either powdered or liquid stevia to taste (Optional)
1 to 2 cloves of minced garlic
1/3 cup diced red bell pepper
1/3 cup diced yellow bell pepper
1/3 cup sliced green onions
Grate 1 teaspoon of ginger and set aside. Place the remaining piece of ginger in a medium-size sauce pan and add the broth and quinoa and cook, according to the package instructions. When cooked, discard the piece of ginger and transfer quinoa to a medium-size salad bowl and set aside until cool.
Whisk together the olive oil, vinegar, almond butter, soy sauce, stevia, garlic and the reserved grated ginger. Add the peppers and green onions to the cooled quinoa and pour the dressing over the top and toss thoroughly to combine all ingredients.