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    Home / Articles / Gluten Free Advice + Experts

    What’s Your Damage?: Dairy | April Peveteaux, Anti-Gluten Activist

    Posted On Nov 25, 2013 · Updated On Nov 25, 2013

    What’s Your Damage?: Dairy | April Peveteaux, Anti-Gluten Activist
    Gluten Free Advice + ExpertsRecipes & Techniques by Cooks We Love

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    Article courtesy of April Peveteaux, Gluten is My B****

    Hello blog watchers! In case you haven’t heard, gluten is totally my bitch. So much so that I’ve realized it’s time I put other irritating foods in my sites. Now, I don’t mean irritating, in that, “Why can’t we have Twinkies since they’re basically not made of food?!?!?” I mean, foods that tend to irritate the ol’ tum-tum.

    After all, dang near every time I post a recipe I hear from at least one of you awesome people saying, “Oh my god, that sounds great. But I can’t have dairy/soy/meat/cilantro!” So my friends, it’s time I started showing you some more of the allergen-free goods in my new weekly segment, “What’s Your Damage?” This week (and let’s face, probably many, many, more weeks) let’s talk about dairy!

    While I have a deep, abiding love for the dairy, as I’ve mentioned before I’m getting quite suspicious of the way it reacts with my gut parts. I also have been only wanting food from various places in Asia as of late, which makes me pro-dairy-free (at least right now, no promises, people). Additionally, while I was doing the Whole 30 and going dairy-free, well, I felt pretty good. So actually you can do a little search and search for Whole 30 recipes and find quite a few dairy-free options on this here site. Also, my time spent at RockSugarwas pretty much dairy-free as well. So we can do the gf/df thing, people. We can do it well.

    Still. I know it’s difficult to head out of the house and take your food restrictions with you, so I will present you with my new favorite take-along gluten-free, dairy-free dish, the 3-bean salad. It’s a party in a bowl, my friends. And it will keep you all filled up until you can escape back home to eat your LaraBars/drink your tequila shots in peace. Let’s do this.

    Gluten-Free, Dairy-Free 3-Bean Salad

    adapted from Epicurious

    Prep time: 10 minutes Cook time: 8 minutes

    Ingredients:

    8 oz. frozen, shelled edamame
    ½ cup olive oil
    1 teaspoon ground cumin
    1, 15 oz. can black beans, drained and rinsed
    1, 15 oz. can white beans, drained and rinsed
    ½ red onion, sliced thinly (mandoline is the best option)
    2 cups thinly sliced celery
    2 Tablespoons fresh lime juice
    ½ cup chopped fresh cilantro leaves (optional, I know you people)
    1 teaspoon finely chopped garlic
    1 ½ teaspoon salt
    ¼ teaspoon fresh black pepper

    1. Boil salted water in medium saucepan. Add frozen edamame and cook for 4 minutes. Drain, and rinse with cold water.

    2. Heat olive oil in a small skillet over low heat until hot but not smoking. Add cumin and cook, stirring, about 30 seconds or until fragrant. Pour into a large heatproof bowl.

    3. Add edamame, black and white beans, onion, celery, lime juice, cilantro, garlic, salt and pepper to the cumin oil and toss.

    Makes: 12 servings

    Tell me what your damage is, and I’ll work out some awesome recipes for you!

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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