7 Easy Steps to Gluten Free Organic Homemade Dried Basil

June 23, 2013 by  
Filed under Gluten Free Recipes Fast Easy


One way to make sure you have no gluten in your herbs (as gluten may make its way into your food from the factory processing or packaging center) is to make it yourself at home.

Homemade herbs are fresher, healthier, safer, smell better, and save you money because your plant keeps growing and delivering herbs to you.


1) Buy an Organic Basil plant for $4.
– Mine is from WholeFoods. I have also seen them at Trader Joe’s.

2) Trim the largest leaves only from underneath other budding leaves.

3) Wash the leaves with water.

4) Lay the leaves out on paper towels, with a paper towel gently resting on top.
– I did 3 layers for this example. No more than 5 layers, or it might get moldy.

5) Place the dish in the hottest no-wind area of your home.
– I happen to have a sun room that worked great. Near a heater, where it safely won’t catch fire is an option. Keep in mind that slamming doors and open windows will cause your leaves to blow away.

6) After a few days, when the leaves are fully dry and turn to powder at the touch, crush the leaves. You can do it with your bare hands directly into a bowl.
– I couldn’t resist buying this cute old fashioned herb crusher that is pictured.

7) Transfer the crushed basil into a seal tight jar.
– I use a recycled tapenade jar.

You may use this process for any leaf herb. Basil is from the mint family. Mint and sage are other easy fresh dried herbs to make at home.

You can also use these herbs fresh (not dried) immediately after trimming them from your plant. Fresh leaves are great in salads. Whereas the dried herbs are great for hot meals and cooking or sauces.

PLANT CARE: My Basil plant is very thirsty and drinks every other day. If your plant wilts and the soil is dry, water it immediately. My plant is extremely prolific, weekly delivering lots of new large leaves.

Making dried basil was a lot of fun for me.

If you do it, come back and let me know how it goes, and what challenges you may have encountered due to a different home environment.

Fast Easy & Fancy Salmon Squash Mushroom Dinner

May 29, 2013 by  
Filed under Gluten Free Recipes Fast Easy



  • Wild Caught Salmon (no artificial coloring)
  • Yellow Squash
  • Mushrooms
  • 1 Lemon
  • Salt
  • Pepper
  • Garlic
  • Olive oil / Butter (optional)


Preheat oven to 350 degrees Fahrenheit.

Use a glass baking dish of 9×9 inches or 9×12, depending on how much food you have.

Put a thin layer of olive oil across the bottom of the dish first.

Rinse your fish and place it in the center side by side.

Thoroughly wash your squash and mushrooms (preferably organic, so they are covered in dirt).

Cut your cleaned squash into bite-sized and then place around the fish.

If you have small weird mushrooms like mine, you don’t have to slice them, just cut off the bottom growth. For larger mushrooms, cut them into bite size. Place the mushrooms on the fish and some on the squash.

Squeeze 1 full fresh lemon all over everything.

Sprinkle salt, pepper, and garlic over everything.

Add slices of butter to the fish and vegetables, if dairy is acceptable to you. Or, you can pour a little more olive oil over the top, not more than 2 tablespoons.

Cover the dish with tin foil. Then put in the oven.

If you have fresh thawed fish, bake for 30 minutes. If you have frozen fish, bake for 45 minutes.

Clean the kitchen. (That’s what I do anyway.)

Take out, serve, and enjoy!

~ ~ ~


Please watch this amazing documentary about Salmon Health, dangers of fish farming, Infectious Salmon Anemia, Salmon Alphavirus, Piscine Reovirus (weak heart, can’t swim up stream, can’t escape bigger fish), sea lice, blisters, lesions, dangers of uncooked fish, sushi… Bill to fine or jail anyone who exposes the disease to the public…


Insalata Caprese The Simple Italian Salad of Tomatoes and Cheese

July 24, 2012 by  
Filed under Gluten Free Recipes Fast Easy

On a really hot summer day, one of the easiest, fastest, lightest gluten free meals to prepare is the delicious Italian tomato and cheese salad: Insalata Caprese.

American restaurants like to make the Caprese Salad very big with a lot of small tomatoes (cherry or Roma), fresh basil, and small scoops or cubes of Mozzarella cheese.

When you order this salad in Italy or France, the only way I have ever seen it prepared (and I have ordered it countless times in many places) is with large tomatoes sliced with equally large slices of mozarrella, olive oil, salt, and sometimes basil. Other ingredients may be balsamic vinegar and pepper. That’s it. Very easy, light, and satisfying.

Rarely do I shop for specific ingredients: I almost always prepare meals based on what I have in my refrigerator and cabinets that needs to be eaten before it goes bad.

Pictured here is my version of the gluten free Insalata Caprese, which is similar in presentation to the Italian style Caprese salad.

Slice large and lay out evenly on a plate these ingredients: Organic tomatoes, Ireland Dubliner cheese (because that is what I happened to have in the fridge, which has a cheddar-parmesean taste), and avocado.

Squeeze fresh organic lemon, add a drizzle of olive oil, and some dashes salt and pepper. I also usually include dried basil from my herbs and spices, but of course fresh basil is better if you have it!


Mozzarella tastes best with this salad, but other white cheeses make a nice substitute. I usually don’t have mozzarella on hand because it goes bad quicker than other cheeses, costs more, and has to be kept wet.

GMO (genetically modified) tomatoes tested to give rats ulcers, still they give them to humans. GMO tomatoes are made to endure beatings and look red longer. I strongly encourage you to seek and eat fresh organic tomatoes with their funny shapes and strange colors; they are much healthier and taste better. You can find organic tomatoes at local farmers markets and natural food stores. Me: I have a tomato plant that came with the house, which is very easy to maintain, you just water it; and I also receive Farm Fresh deliveries that sometimes include organic tomatoes.


Gluten Free Deviled Eggs Eyeballs

July 6, 2012 by  
Filed under Gluten Free Recipes Fast Easy


For a quick energy fix full of protein, get the party started with these Deviled Eggs Eyeballs. They are so easy to make.

What you need:

  • 6 to 12 eggs
  • Water
  • Cooking pot
  • Lemonaise
  • Blueberries (if you want pupils)

Bring a pot of water to boil. Use a spoon to gentle place each egg in the boiling water. Boil about 13 minutes.

Make sure you are at the lowest boiling temperature so that your eggs are not getting thrown by the forceful bubbles.

Pour out the boiling water. Run cold water over them in the sink. Let the eggs sit in cold water until you can handle them.

Peel the eggs and rinse of any shell pieces.

Slice the eggs down the long way.

Put all the yellow yolks into a bowl.

Put a fork of Lemonaise for every 3 yolks you have.

Mash up the yolks and Lemonaise until it is mostly smooth.

Place all your egg whites on a plate. Using a teaspoon, refill the yolk holes with your Lemonaise mash.

Pictured here, I added a blueberry to each Deviled Egg, which made them look like eyeballs, which I thought was funny. Could be good for theme parties, Halloween, or Horror Movie production snacks.

Takes about 20 minutes to make these, only of which 10 require your work. Enjoy!

Gluten Free Tuna Salad for Junk Food Lovers

March 24, 2012 by  
Filed under Gluten Free Recipes Fast Easy


Greens are so essential to good health and yet most of us Americans rarely eat salad; it’s almost a curse to offer someone salad, even in California, land of the healthy hippies. A good percentage of people I know will refuse salad when I offer it to them, including my dear sweet mother!

Growing up on sweets, processed foods, and carbs, I was a mess by the time I reached my 20s.

If it were not for the fact that I get these Organic Farm Fresh boxes delivered to my house, I probably would eat very little green salad, even though I know it is good for me and I feel immediately better in body and spirits.

Rarely do I buy greens because they go bad so quickly. With my home delivery of fresh farm foods, to respect the money I have spent, and to respect my body, I try to force myself to eat the greens each day until they are gone. I also soak the stems in water bowls so they will last longer.

The salad pictured here is a creation based on my forced (by choice) greens supply.


— The SALAD is butter lettuce (my favorite), green lettuce (of some sort), radicchio (has bitter kick), and sliced red onions. Wash everything and make sure there is no dirt (which causes diarrhea) or wilted slimy rotten parts. Cut it up bite size.

SALAD DRESSING is an easy delicious creation I made:

    • Squirt of Mustard
    • 1 Tablespoon of Olive Oil
    • 1 Tablespoon of fresh squeezed Lemon *
    • 1 Tablespoon of Balsamic Vinegar *
*You can use just one of the Lemon or the Vinegar, tastes great with just one or both.
You can also add a few dashes of salt, pepper, or garlic if you like; tastes good with or without.
Put your chosen salad dressing ingredients into a small recycled glass jar and shake it up until fully blended. Use a spoon to distribute evenly on the salad.

TUNA SALAD SCOOP is made with one drained can of tuna and an enormous heaping forkful of Lemonaise, mixed together until creamy smooth.

Even for people who love eating junk food, I promise you, this salad will please you. It’s really good and may inspire further salad eating.


Gluten Free Egg Cheese Sandwich

December 16, 2011 by  
Filed under Gluten Free Recipes Fast Easy

This gluten-free egg-salad grilled-cheese sandwich is delicious and pretty fast to make.

First, bring some water to boil in a small pot or hot stove cup.

When boiling, add 1 or 2 organic eggs without hormones.

Boil the eggs 10 to 15 minutes. The trick to easy-peel eggs is to only put them in the water when the water is boiling, not before. Then after, pour out the hot water and immediately run cold water over the eggs. Let the eggs sit in the cold water until you can handle them.

For the egg salad, peel the eggs and mash them up with a fork in a bowl. I use a heaping forkful of Lemonaise and mix that in with the eggs, but if you don’t have or don’t want that, then use a gluten-free mayonnaise with some dashes of salt and pepper.

The bread I use is the Food for Life wheat & gluten-free brown rice bread from Trader Joe’s. Most gluten-free breads from a grocery store are not immediately fresh and they don’t have all kinds of crazy preservatives, so in short, they don’t taste that great right out of the bag, but toasted, they can be really great. I have won over lots of people with this bread, when it’s toasted. So toast it! It tastes and has a texture like soda bread.

To toast the bread, I put it in a toaster oven or a baking oven on broil for just a moment, and watch it brown lightly. As you can see from my picture, I, without fail, tend to burn my toast and other foods. So stand by while toasting.

When you flip the toast, add some organic butter and a slice of your favorite organic cheese.

In this case, I added a slice of a fresh organic natural tomato from my garden — so sweet and delicious, the sun and rain did all the work, I did nothing to grow it; it came with the house.

When your cheese is melted, pull out your toast and put it on a plate. Add some heaping scoops of egg salad, et voila, c’est tout!


Gluten-Free Man Meal 1 – Corn Sausage Apple

December 5, 2011 by  
Filed under Gluten Free Recipes Fast Easy

In restaurants, the male gender dominates the kitchen as chefs and cooks, but let’s face it, if he ain’t gettin’ paid for it, he probably ain’t cookin’ it, and at home, women usually do the cooking.

Where do bachelor men fall, men who want to eat well but really aren’t into cooking and they don’t have a lady around to service ’em? Maybe they put their career, bar-hopping, or mating opportunities before nutrition. They get home late and leave early. A lot of bachelors don’t even have a table and chairs. They eat on their couch or bed. Maybe they don’t have a kitchen at all, just a microwave.

Cooking takes time, energy, ingredients, cookware, and thought.

If you aren’t cooking and you don’t have a lot of money to eat out, you probably aren’t eating all that well.

I’m going to introduce some easy and tasty meals that single people can make without too much effort. I’m going to call ’em Man Meals for fun, but of course, these are meals for anyone of any age and gender or marital status who just doesn’t have the patience, ingredients, or money to make spectacular meals.

These gluten-free meals are simple, well-rounded, and taste good.

Pictured here today is Man Meal 1.

Boil some water and toss an ear of corn in for 5 minutes. After you pull it out, you can flavor your corn with butter, salt, lemon, and/or parmesan cheese. If you don’t want to bother with fresh corn, you can also use canned corn, but realize that it is far less healthy and it costs more. You may want to choose canned corn if you are rarely home and fresh food tends to go bad before you can get to it. MICROWAVE ALTERNATIVE: You may microwave your corn for 45 seconds to 2 minutes, depending on your microwave.

Put a gluten-free sausage in the frying pan on medium-low heat for about 4 minutes on each side. Turn it over when hot and browned on one side. When other side is browned, take it off. Trader Joe’s has lots of different types of healthy gluten-free sausages. Hot dogs are often gluten-free. Make sure to read the package! You want foods that you know what each ingredient means, nothing with weird long chemical sounding words. Try to get sausages with very few ingredients, organic when possible. MICROWAVE ALTERNATIVE: You may microwave your sausage for about 1-3 minutes.

Wash and cut an apple.

If you are a big man, increase the amount of sausages and corn to suit your appetite.

If you or your guest has a problem with gluten, do NOT drink regular beer! The CO2 carbonation and wheat, barley, rye elements will have your tummy tossing and farting.

Gluten-free alcohol beverages are wine, cider, potato vodka, and tequila.

And that’s it! So easy. It’s not a fancy or pretty meal, but it tastes great and gives you a perky mind and satisfied stomach. You won’t feel sick from all that processed food and flour. You can even serve it to a lady date and earn some respect for your thoughtful endeavor.

Baked Salmon & Veggies Fast Easy Gluten-Free Dinner

October 7, 2011 by  
Filed under Gluten Free Recipes Fast Easy

This baked salmon with vegetables will be the simplest meal you ever prepared. You will not believe cooking this well was this easy.

I get on different types of cooking trips where I do the same thing every night for a few months because it is so easy and good tasting. In this case, the method is baking.

What I used to make this dish is a long glass dish pan, about 8 x 13 inches, the kind you would use for lasagna.

Heat the oven to 375 Bake.

Put a thin layer of olive oil in the dish pan first. Then simply lay your ingredients of choice on it. Here, I rinse off 2 frozen pieces of fresh wild caught salmon and place them in the center. You may use any type of fresh or frozen fish or chicken.

Around the fish I place washed vegetables. You may use any fresh, frozen, or canned vegetables that you want. I have organic cauliflower and organic green beans from my Farm Fresh box home delivery. On top of that, I lay some baby bok choy from Trader Joe’s. And for the final veggie layer, I place one sliced sweet red tomato from my garden.

After you have your protein and veggies in the pan, then you do your seasoning. You may add butter or olive oil; I add both. I sprinkle salt all over, lemon pepper, paprika, garlic powder, and parmesan cheese.

Cover the dish with tin foil and put on the middle-top rack of the oven. Cook for 30 minutes. Let the oven do the cookin’ while you enjoy some television or tend to other matters.

Take the tin foil off. Put it back in the oven for 5 minutes more on Broil 375 or until top of food has a nice lightly brown baked top. Be careful not to burn your masterpiece after all that; stay near.

That’s it. Looks great. Tastes great. Is gluten-free!

This meal is can be dairy-free if you cut out the butter or vegan if you cut out the protein.

This example is for a two person serving size dinner.

Gluten-Free Shrimp Spinach Fettucini Pasta

July 20, 2011 by  
Filed under Gluten Free Recipes Fast Easy

A fast and easy fancy dinner to make is gluten-free fettucini pasta with shrimp and spinach.

The delicious noodles I often use are gluten-free Tinkyada Fettucini.

Boil the water. Put in the pasta. Stir, so it doesn’t stick together. Shortly after the water turns white and the noodles are limp, drain the noodles from the water.

While the noodles are cooking, put 1 to 3 tablespoons of butter and/or olive oil in a metal pan (don’t use non-stick), on low to medium heat, hot enough to cook, low enough not to smoke or burn food. Put your frozen or fresh peeled shrimp tail-off into the pan. 20 shrimp is a good number to match up with one packet of pasta. Squeeze 1/4 lemon on the shrimp. Dabble salt, pepper, garlic powder (or real garlic diced), basil (dried or fresh), and paprika.

Squeeze 1/2 lemon on the drained noodles.

Add the lemony noodles to the butter/oil and shrimp. Stir. Add rinsed clean spinach leaves. Add some more of same spices to noodles and spinach. Stir. Add about 5 tablespoons of finely grated parmesan. Stir until cheese is melted and evenly distributed. Add 4 tablespoons of milk. Stir continuously on low to medium heat until creamy.

Once you get the hang of this one, it is really fast, easy, and yummy. No more than 20 minutes to prepare. Great date night dinner.

Bean & Cheese Mexi Melts

February 22, 2011 by  
Filed under Gluten Free Recipes Fast Easy

If you have a big family and limited time or patience, try this quick and easy delicious meal that will suit all your gluten-free and vegetarian needs.

Buy corn flour tortillas; make sure to read the ingredients so that it is only corn and not made in a factory that also processes wheat flour goods.

Heat up your corn tortillas on low heat in a non-stick pan with a little butter or olive oil. After a minute, turn them over and add a thin slice of Jack Cheese. You can buy big blocks of cheese for very cheap at Costco. Next, put a tablespoon scoop of Refried Pinto Beans. For adults, add a squirt of hot sauce for excitement; I like Tapatio Salsa Picante. Let this heat up until the cheese is melted and the beans are hot to the touch. Put on a plate. Add some avocado slices for a delicious quick fast and easy Mexican style meal.

Of the mini style corn tortilla pictured here, 3 to 5 will satisfy an adult, 1 to 2 for small children.

*For kids under 6 years old, they probably prefer it without beans, and definitely no hot sauce.

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