Description:
Much of my passion for food comes from working with an amazing caterer when I was thirteen. The cornerstone of many recipes is a good white sauce; but how do you make one without using wheat? It took a while to get the proportions right, I hope you enjoy it!
Ingredients:
3 tbsp butter
4 tbsp oat flour
1¼ cup rice milk
1 tsp fresh lemon juice
¼ tsp sea salt
1 clove garlic
Dash basil
Pepper to taste
Directions:
Melt the butter in a saucepan over med-low heat.
Drop in the oat flour, and sauté for a minute stirring constantly. Pour the milk in gradually while stirring. Increase heat to medium until the mixture starts to bubble, then turn down to low and let simmer.
Add all other ingredients, stirring often. Simmer until the sauce thickens properly, about 8-10 minutes.
Notes: You can serve this alfredo sauce over Wheat-Free and Gluten-Free Pasta
Special Diet: Vegetarian
Category: Dressings
Submitted By: Alexis Costello
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Description: Whole-wheat Pasta is an excellent source of complex carbohydrates which provide a slow release of energy. Unlike simple sugars that offer a quick, yet fleeting boost of energy, pasta helps sustain energy.
Pasta is a useful source of protein, is very low in sodium and cholesterol-free. Whole wheat pasta can provide up to 25% of daily fiber requirements in every one cup portion.Pastas are a good source of iron (with about 2mg in a 1-cup serving), potassium, and many are also enriched with thiamine, niacin, and other B vitamins.
Asparagus is an alkaline food which is rich in protein but low in calories and carbohydrates. Although it's available all year round, asparagus usually is most found and best in spring and is harvested when it is about 6 to 8 inches tall. It is an excellent source of potassium, folic acid, vitamins A, C and K, and traces of vitamin B complex. A good source of dietary fiber, asparagus is also rich in niacin, phosphorus and very low sodium. And my favourite health benefit of asparagus and certainly most impressive is that it is one of those few vegetables that actually has the calcium and magnesium in the ideal ratio of 2:1. | | Full Recipe |
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