Are graham crackers gluten-free? In general, the kind you buy at the store are not, however, these homemade Paleo Graham Crackers are not only gluten-free, they are grain-free as well. And with a mere four ingredients this Graham Cracker recipe is quick and easy to make.

These Graham Crackers will satisfy your urge for a gluten-free, grain-free crunch, and go very well with a cup of Joe (which in our house consists of Dandelion Root Coffee with a dash of homemade Almond Milk).

My book, Paleo Cooking from Elana’s Pantry, hits stores in less than two months, on June 18th. I will be doing an array of book signings in Boulder at The Boulder Bookstore, Alfalfa’s, and Barnes & Noble. I will also be teaching a class at Sur La Table at the 29th Street Mall in Boulder. I’m looking forward to meeting you at these fun events!

Here are grain-free Graham Cracker recipes from other bloggers:

• Homemade Graham Crackers from Carolyn at alldayidreamaboutfood.com
• Grain-free Graham Crackers from Emily at joyfulabode.com
• Grain-free Honey Graham Crackers from simplylivinghealthy.org

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According to Wikipedia, curry is a generic term used in Western culture that refers to a wide variety of dishes whose origins are from India and other East Asian countries. In traditional cuisines, the precise spice blend of a curry can be determined by everything from regional preferences to family customs. The spices in curries can be both whole and ground.

Wikipedia also states that curry powder, a commercially prepared mixture of spices, is a Western concoction, dating back to the 18th century. During my Ayurvedic training in the 1990′s we were taught to prepare our own curries for the health and taste benefits. Spices that are purchased pre-ground lose their nutrients (and flavor) quickly, while freshly ground spices retain their nutritional benefit. This is what makes homemade curry blends so special.

While I enjoy preparing a variety of curries, I think this one goes best with almonds. This quick and easy snack is great for cocktails, hors d’oeuvres, or some protein on the run. The following outlines the benefits of the various spices in the curry below:

Tumeric: Derived from an orange root that looks similar to ginger root, tumeric is a potent, yet safe anti-inflammatory. It can be used in the treatment of IBD, rheumatoid arthritis, cystic fibrosis, and can also be used in the prevention of cancer. Tumeric is also thought to lower cholesterol, and provide protection to the cardiovascular system, and also aids in liver function.

Coriander: This spice is useful in controlling of blood sugar, as well as cholesterol. Further, coriander contains an antibacterial compound that may prove to be a wonderfully natural means of fighting salmonella and other bacteria.

Cumin: Useful in the production of iron, as well as effective in boosting immune function, cumin is also known to be of great benefit to the digestive system. This spice may also protect against certain types of cancer.

Here are some healthy snack recipes:

• Almond Pulp Crackers
• Spiced Pecans
• Sesame Crackers

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Looking for a delicious Halloween snack? Spicy pumpkin seeds tossed in chili powder, olive oil and a touch of salt are a healthy treat during this junk food filled time of year.

These heavily spiced seeds are also great for the change in seasons when everyone seems to be coming down with a cold or sore throat, as chili powder is full of both anti-inflammatory and anti-infectious agents, as well as antioxidants.

If your little ones like chili powder as much as mine (he puts it on everything), they’ll enjoy this quick and easy gluten free snack.

With a bounty of squash and pumpkin this time of year, it is wonderful to harvest the seeds and roast them, which we often do here in my kitchen. This recipe however, uses shelled pumpkin seeds, which I purchased at the health food store. I’m sharing this with you as it is my favorite recipe for spicy roasted pumpkin seeds.

While many people toast pumpkin seeds in the oven, this recipe calls for a cast iron skillet on the stove top. If you don’t have (or want to use a skillet) feel free to experiment and let us know how it goes. As I often say, if you are making changes to a recipe, the only way for me (or you) to find out if your changes work is to actually test them (I don’t have a magic substitution ball at home, I just test a recipe dozens of times until it is exactly the way I want it to be). So don’t be shy, get in the kitchen and experiment!

How do you like to roast your pumpkin seeds? With the shell on? Shell off? What spices do you add when you cook up a roasted pumpkin seed recipe?

More healthy recipes with pumpkin seeds:
-Cranberry Almond Loaf
-Granola
-Multi “Grain” Crackers

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I was recently invited to develop an appetizer recipe for the Mushroom Masters, a global competition that helps celebrate National Mushroom Month (September). Since I love mushrooms, and they are so easy to prepare gluten free and Paleo, I jumped at the chance to participate.

For the competition, I created the recipe for these Herb Stuffed Mushrooms –they make a lovely gluten free appetizer for a cocktail party or nice nosh for a gluten free brunch. While this convenient finger food looks complicated, it is quick and easy to make, healthy and of course, delicious.

You can view the complete recipe at the Mushroom Channel blog.  Voting is taking place at TasteSpotting. So, head on over and vote for your favorite mushroom appetizer.

I began cooking with mushrooms when I was 13 years old. Back then I stuffed my mushrooms with a processed cheese. Thankfully, my cooking has evolved some since then and I now make these stuffed mushrooms from scratch with goat cheese, anti-oxidant rich parsley, plus chives, and garlic. Even my children chow on these cute little appetizers, which makes me very happy since mushrooms are an excellent source of manganese, vitamin B6, vitamin C and selenium.

Full Disclosure: I received compensation for my photos and recipe from sponsors (The Mushroom Council, Mushrooms Canada and the Australian Mushroom Grower’s Association) and TasteSpotting.

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This is my favorite applesauce recipe, I give it out whenever people ask me how to make homemade applesauce. It’s a simple recipe, easy, delicious and healthy too. On top of that? Kids love it –at least mine (and their friends) gobble it down every time we make it.

Another benefit of making applesauce from scratch? It’s an easy and nourishing recipe for children. Mine really get involved in peeling and chopping the apples; we’ve been making apple sauce together to mark the change of seasons (summer moving to fall) since they were toddlers.

Today, September 23, 2011 is the Autumnal Equinox, the first day of fall.

For me, the first day of autumn is about giving thanks for the bounty of the harvest (which is overflowing in my backyard garden at this very moment). It is also about acknowledging the change of seasons and the need to gather together our harvests (think of the squirrel stashing away nuts) and put them away for the colder, less abundant season to come –winter.

I posted this recipe when I first started my website 5 years ago, and I’m re-posting it today for those looking for a family friendly activity to partake in this weekend, honoring the start of autumn.

We will have this simple applesauce recipe when we break our fast at Yom Kippur.

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I’m always looking for high protein snacks to keep me going during the day, and especially after a good workout at the gym. I find this little Paleo snack (my favorite recipe for spicy nuts) slightly addictive and nicely satiating.

I like to eat nuts because they’re full of good fiber, fill me up and don’t leave me hungry and lagging. In fact, I keep a little tin of roasted almonds in my car at all times, just in case my blood sugar dips when I’m out with the boys or running errands.

The idea for this recipe came from a wonderful new book called Paleo Comfort Foods; I just got my copy and have to say it is a gem packed full of useful Paleo recipes and other information.

I’ve followed a grain free diet for a full decade now, even though I don’t mention it that often. I imagine that many of you come to this site because it offers grain free recipes. I feel much better when I follow something that resembles the hunter-gatherer diet, some people call this Paleo, I’m not entirely sure what to call it –it’s just the way I eat.

Let’s have a little chat. Are you gluten free? Are you gluten free plus grain free? Are you Paleo? What type of diet works best for you?

The winner of last weeks giveaway for a copy of the book Everyday Paleo is Kristin!

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My fellow gym rats were delighted when I brought these Paleo friendly, high protein, gluten free snacks to the gym last week. The consensus? These gluten free power bars hit the spot.

Made with healthy, high protein almond flour and nutritious goji berries, the gang wolfed these down, then asked for more. I promised them I would post this recipe for gluten free power bars and so here it is.

First though, a bit about goji berries. Goji berries (also known as wolfberries) are a superfood, slowly gaining attention and popularity in this country.

Research shows that berries are superfoods and that eating berries such as goji berries, blueberries, cranberries, and strawberries can be beneficial for your health.  Berries contain powerful antioxidants and other compounds that can boost the immune system and lower cholesterol; further, it is thought that the nutrient properties in berries can prevent cancer, heart disease and other illnesses.

Goji berries in particular have compounds rich in vitamin A, beta-carotene and B vitamins.  These compounds are thought to have anti-aging benefits and boost immune function. Incidentally, goji berries have been used for centuries in Traditonal Chinese Medicine (TCM).

Dried goji berries tend to be a bit…dry. So I like to plump mine up before I use them by placing them in a bowl and pouring a bit of boiling water over them. This brings out their juicy goodness, makes them easier to digest and simply prevents them from being too hard.

When you plump your gojis, let them sit in the hot water for 10-15 minutes until the water is mostly absorbed, then discard any remaining water (there won’t be a lot).

Here are some more Paleo friendly bars that you may also like:
-Spicy Power Bars
-Cherry Vanilla Power Bars
-Apricot Power Bars

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When I was a child I loved crackers.  Still do.  I especially loved Wheat Thins.  Can’t have those anymore.  Solution?  I’ve made my own.  These tasty Wheat Thins remind me of the yummy little crackers in the yellow package of my childhood.  The ones my mother bought for parties.  The ones that weren’t gluten free.

That was back in the days before we knew about celiac disease and gluten free living.  Before my mother was diagnosed with celiac.  Before I was diagnosed, and my son, and my sister.  Before this auto-immune disorder wreaked havoc on my family.

The good news?  Treating celiac is as easy as going on a gluten free diet, and now we all are.  Even my husband.  He’s gone gluten free because he feels better on the gluten free diet.  And he wants to be like us.

Now, forget about all of that disease talk, and grab yourself some tasty gluten free wheat thins.

The winner of last weeks giveaway for a copy of The Kind Diet by Alicia Silverstone is Katie!

Here are some more yummy gluten free cracker recipes you may enjoy:
-Pepita Parmesan Crackers With a Warm Scallion Dip by AndreAnna of Life as Plate
-Almond Crackers with Garlic & Rosemary by Shannon of Nourishing Days
-Almond Poppyseed Crackers with Ricotta and Honey by Carrie of Deliciously Organic

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Way back when, in 1997, during the dark ages of gluten free, I was diagnosed with celiac disease.  Now, 14 years later, this disease has had a devastating effect on my family –my mother has celiac, my sister has it, even my 12 year old son was diagnosed with celiac when he was 3 years old.  On the other side of the family, my mother-in-law lives with celiac disease.  This disease has been a scourge on my loved ones.

Celiac is a serious disease, many in the medical community think of it as a gateway auto-immune disorder –something that can lead to thyroid disease, diabetes, multiple sclerosis and even cancer.  This is why the gluten free diet is so important for people that have been diagnosed with celiac.  You can’t be on a “low gluten” diet.  If you have celiac you need to be 100% gluten free every single day of your life.  Thankfully, in my house we are.

While the gluten free diet is paramount for people that have celiac, some people are in the habit of saying that eating gluten free is such a challenge it will ruin your life.  I’m here to tell you that’s not the case.  Most wholesome natural foods are naturally gluten free.  Think veggies, fish, poultry, meat, fruits, nuts, seeds and a whole lot more.

That’s why I’m so pleased to be a part of Diane’s blogging event called 30 Days to Easy Gluten-Free Living.  Here’s how Diane summarized the event:

“I often read how difficult it is to live gluten free.  How gluten free tastes terrible and you’ll spend tons of money.  Some people talk about it like it’s a death sentence.  Well we’re here to tell you they are flat out wrong.  They are exaggerating to get you to buy their products. We are going to show you in 30 different ways over 30 days how living gluten free is easy, tasty and as inexpensive or expensive as you want to make it.”

This super quick and easy power bar recipe is my contribution to Diane’s fabulous event.  If you’re taking mom out for a hike this Sunday, pack these gluten free, vegan, high protein Cherry Vanilla Power Bars for a yummy Mother’s Day, energy boosting snack.

I just want to take a moment to thank Diane from The W.H.O.L.E. Gang for organizing this amazing event.  Diane is a very inspirational person and blogger.  She is a social activist who brings people together and educates the public at large.  Frankly, I just don’t have enough good things to say about her!

Here are some more yummy gluten free power bar recipes you may like:
-Melissa’s Mile High Energy Bars by Melissa from Gluten Free For Good
-Chocolate, Cardamom and Coconut Power Bars from Naomi of Milk for the Morning Cake
-Popeye Protein and Fruit Bars from Shirley of Gluten Free Easily

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I’m kinda obsessed with these deviled eggs, and given that Easter is near, what could be more appropriate? They’re easy to make, full of protein and naturally gluten free to boot. My boys love to chow down on them after school and I like to snack on them all day long. Deviled Eggs are perfectly simple and elegant for a party, and make a great casual everyday type gluten free snack as well.

When I make these, I like to double the recipe below, boiling 10 eggs at night, and then make them the next morning.

Just a quick note, your Deviled Eggs will not look exactly like the ones in the photo above. I shot those when I thought I was done with working on this recipe; however, I kept tweaking it. Basically, if you follow the recipe above, your Deviled eggs will be a lighter yellow and more creamy looking. Hope you enjoy these Deviled Eggs –they’re one of my all time favorite snacks!

More gluten free deviled egg recipes from other food bloggers:
-Mom’s Deviled Eggs from Shirley of Gluten Free Easily
-Mayo-less Deviled Eggs with Capers from Angie of Gluten-Free, Dairy-Free, Sugar-Free
-Deviled Eggs from Heidi of Adventures of a Gluten Free Mom

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