Superfood Chocolate Avocado Pudding (Dairy-Free + Gluten-Free)

'In fact, since I became a healthier eater in my adulthood, I’ve avoided pudding altogether. As a chocolate-lover, there came a point where this pudding-avoidance became unacceptable.

Thankfully, my sister-in-law entered in at this very point, reigniting my passion for pudding recently by sharing her experience with avocado pudding. That’s right, avocado and pudding. I also happen to be deeply passionate about avocados, so as soon as I heard that they could be used to make chocolate pudding, I was pretty convinced.

This recipe is one that I’ve adapted from the many who’ve gone before me. What makes it unique is that it uses no artificial sweeteners, dairy products, or hard-to-pronounce ingredients.

Here’s the recipe for you to enjoy:'

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Buckwheat - 9 Great Reasons to Know it, Plant it, Grow it and Eat it!

Photo Credit: GreenMedInfo

'Buckwheat is one of those plants that may be unfamiliar to most Americans. It is a staple crop in parts of China, Russia and Eastern Europe, but is less well known to U.S. food consumers.

Buckwheat is not a cereal grain, although it's name might lead you to think it is. Rather, it is a flowering plant. Buckwheat is a relative of sorrel, dock and rhubarb, whose 'fruit seeds' are a great source of nutrition, cancer fighting phytonutrients, antioxidants and fiber.

A major crop which has been cultivated throughout the world for centuries, buckwheat production in the U.S. is currently far lower than in other parts of the world.'

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Chocolate Banana Ice Cream Sandwich {Grain-Free, Dairy-Free}

Photo Credit: Food Renegade

'This ice-cream sandwich recipe is a wholesome and easy recipe for a cool-down dessert! I just used a batch of my chocolatey cocoa cookies for the “sandwich bread” and filled it with creamy dreamy 1-ingredient banana ice-cream.

This chocolate banana ice cream sandwich recipe is gluten-free, grain-free, refined-sugar free and is the perfect summer treat. Make a healthy BBQ or party activity for your kids and create an “ice-cream sandwich making station”!'

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Can Celiacs Eat True Sourdough Bread?

'Most breads labeled as “sourdough” on the market today are anything but.

These breads typically contain yeast which is the giveaway clue that the bread is a fake sourdough and should be avoided if one seeks a traditionally baked loaf.

True sourdough bread does not contain yeast and instead utilizes a lactobacilli based starter culture.  True sourdough bread is also baked at a lower temperature for a longer period of time which protects the integrity of the cereal grains and preserves the nutritional value.  Not only is the nutritional value maintained, but antinutrients such as phytic acid are eliminated and gluten, that very difficult to digest plant protein, is broken down.'

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Bread Dread: Are you Really Gluten Intolerant?

By I. N. Cognito

This article was originally published here and is part of the January 2009 round up.

The following story is, unfortunately, true.

Before the 1950’s, most bakeries in Australia, indeed the world, ran 2 shifts of workers because the dough was fermented throughout the night, long and slow. That bread was made from plain, unbleached wheat flour, and now, seen in retrospect, was superior to most breads of today

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