Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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The Vitamix is my favorite kitchen tool for blending perfectly smooth sauces and smoothies, making my own nut and seed butters, grinding fresh gluten-free flours, and more. Interested in purchasing one? Check out the great deals on reconditioned Vitamix machines, or investigate new Vitamix machine packages. Payment plans are available!

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Save $5 on your first order from iHerb.com with coupon code QAB040.  Visit iHerb.com now to browse natural products and supplements. 

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Recommend Apple & Avocado Salad with Fresh Herbs (gluten-free, ACD, vegan, raw) (Email)

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Apple & Avocado Salad with Fresh Herbs

I have a helper in the kitchen. That helper's name is The Flavor Bible, and it is my trusted assistant, mentor, and companion. 

Written by Karen Page and Andrew Dornenberg, The Flavor Bible is the ultimate kitchen resource. The introduction speaks to the basics of creating well-balanced food, and alphabetical index of flavors, ingredients, and cuisines follows for the next 350 pages. You can search complimentary combinations for a particular ingredient, and classic pairings are also listed for each flavor or cuisine (sardines and olive oil, squash and nutmeg, etc). Scattered throughout the book are short essays from various chefs that inspire and inform, and add depth to the subject at hand.  Despite the fact that there are no photos, no actual recipes, and the layout is remarkably simple, this book is really fun to read, even if you're just sitting on the couch and not cooking anything at all.  Every time I pick it up, I feel like I learn something new and get inspired to create new dishes. The thing I like about it is that it feels approachable and accessible - this is not a book that is reserved only for the most elite chef. I think it is a great way to learn about "what goes with what" and feel confident in creating recipes and seasoning your food. I'm absolutely addicted to this book. 


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