Tag Archives: gluten-free recipes

Enjoy this vegan & gluten-free vegetable dish made with summer fresh eggplant, zucchini, peppers, tomatoes and basil grown in home gardens or purchased from farmers markets and organic grocery produce sections. Ratatouille is delicious warm or cold, tossed with gluten-free pasta or on top of a bed of leafy greens.  It takes 20-30 minutes of prep time but, make extra so you can enjoy this super nutritious, alkalizing dish filled with phytochemicals, antioxidants, fiber, vitamins and minerals, for several days. Sprinkle with Hail Merry Seasoned Pecans or Sunflower Seeds for some healthy plant oils to totally Feed Your Body Royally!

ROASTED RATATOUILLE

Serves 8 to 10

1/2 cup extra virgin olive oil
2 tablespoons minced fresh garlic
1 teaspoon coarse salt

1 teaspoon fresh ground black pepper
1/4 teaspoon dried crushed red pepper
1 tablespoon raw honey or agave

1–pound eggplant, peeled, cut into ¾ inch cubes
1 medium red bell pepper, seeded, cut into ½ inch pieces

1 medium green bell pepper, seeded, cut into ½ inch pieces

1 large onion (such as a Vidalia or Texas sweet), peeled, cut into ¾ inch cubes
1 6-inch zucchini, cut into 1 inch cubes                                                                                                                                                                                                                                                     1 6-inch yellow squash, cut into 1 inch cubes

1 cup diced tomatoes
1 tablespoon tomato paste

1/2 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/4 cup chopped fresh oregano

1 teaspoon coarse sea salt (to taste)
Non–stick vegetable oil spray

1/2 cup Hail Merry Chimayo Chile Pecans

1. Preheat oven to 425°F. Spray 2 large non–stick baking sheets with non–stick spray.
2. In large bowl, whisk oil with garlic, salt, black pepper, crushed red pepper and honey. Add eggplant, bell peppers, onion and zucchini. Toss to coat. Spread half of the mixture on each baking sheet and arrange in single layer.
3. Roast vegetables for 10 minutes and then turn. Continue to roast for another 10 to 15 minutes or until vegetables are tender and lightly browned. Cool 10 minutes on baking sheet.
4. Transfer vegetables to a large saucepan. Add diced tomatoes, tomato paste, parsley, basil and oregano. Bring ratatouille to a boil and then simmer for 15 minutes.  Add salt to taste and adjust fresh herb seasonings.
5. Sprinkle with Hail Merry Chimayo Chile Pecans. Serve warm, room temperature or cold with more fresh chopped basil as garnish.

Ratatouille can be made up to two days in advance. Refrigerate until needed.

We believe in eating as much raw food as possible but certain foods beg to be cooked to maximize flavors. Okra is a great example- when roasted whole with a little olive oil and sea salt; the pods take on a pretzel-like gluten-free taste. We love not only the simplicity of this Roasted Okra recipe but the “l can’t believe how good this is” response from children, husbands, friends, and even northerners who swear they hate okra “slime”.  What a great way to feed your body royally and Eat More Plants in less than 15 minutes!

Not only does okra taste delicious but also it has numerous health benefits including 4 grams of fiber (to aid with weight management) and 2 grams of plant protein per cup. And each cup contains only 40 calories but delivers 44% or the daily value for the potent antioxidant, Vitamin C, and 80% for the fat-soluble vitamin, K.  In addition, this nutritional powerhouse contains Vitamin B6, folic acid, copper, calcium, iron, manganese and zinc.  Okra also contains healthy amounts of the monounsaturated fat, omega-9, that helps reduce high blood pressure, improve cholesterol profiles, strengthen the immune system by reducing inflammation an help with brain function. 

Roasted Okra

Serves 4 as side

1 pound fresh small whole okra (less than 3” in length)
1 tablespoon olive oil
½ teaspoon coarse sea salt
½ teaspoon freshly ground black pepper

1. Preheat oven to 400°F. Line large baking sheet with foil and spray with olive oil.
2. In mixing bowl, toss okra with olive oil, salt, and pepper.
3. Roast for 10 minutes or until brown and tender. Turn okra once, after 5 minutes, while roasting.
4. Transfer to serving platter and serve warm or at room temperature.  Adjust salt & pepper to taste.

 Hail Merry Online Cookbook: Raw, Vegan & Gluten-Free Recipes

Hail Merry, the raw, vegan, and gluten-free snack and dessert company from Dallas Texas, is excited to announce their new HAIL MERRY RECIPES collection on Facebook- a free online cookbook of healthy inspiring recipes that taste delicious and will stand the test of time, no matter the next food trend. The Categories include: SALADS, APPETIZERS, SOUP, SIDE DISH, MAIN COURSE, DESSERT, BREAKFAST, LUNCH, DRINKS, RAW, VEGAN, and GLUTEN-FREE.

To access a recipe just click on a category and you will go to an index of recipes and articles on the Hail Merry Blog. All the recipes are gluten-free plus many are raw, vegan or a combination of the three. We include such Hail Merry classics as the Baja Spinach Blackberry Raw Vegan Summer Salad, Clean-Green Pesto Sauce, Raw Strawberry Shortcake, and the Dark Chocolate Banana Smoothie.

Please take a look and we welcome your comments, suggestions, and recipes. Let us know your favorite recipe. Thank you for all your wonderful support. Our goal is to have the best online cookbook of raw, vegan & gluten-free recipes to help you on your journey to higher health. Taste and health can coexist and do so in our recipes.

For active health conscious consumers with uncompromising quality standards Hail Merry® is the Raw, Vegan, Gluten-Free snack brand that features healthy and healing organic raw plant oils in their desserts, macaroons, grawnola and seasoned nuts and seeds. The company is women owned by experienced leaders who know food and are dedicated to superior taste and purity in every bite by promising the highest quality ingredients and practicing sustainable manufacturing processes. Hail Merry® is sold nationally at Whole Foods Market and other natural foods retailers. Hail Merry® is also available at hotels, airports, stadiums, convention centers, & colleges/universities.

“Never rub another man's rhubarb.”
Jack Nicholson as The Joker, ‘Batman’ (1989)

You know spring has sprung when brightly colored crisp rhubarb catches your eye in the produce section. Rhubarb is 95% water and a rich source of vitamin C, dietary fiber and calcium, although the calcium is combined with oxalic acid and not easily absorbed by the body. However, the oxalic acid in vegetables (and Rhubarb is a vegetable) is broken down in cooking and doesn't interfere with the absorption of calcium present in other foods, tofu for instance, that you might eat at the same time.  Therefore, enjoy this vegan and gluten-free Rhubarb Strawberry Fool topped with some crumbled Hail Merry® Blonde Macaroons, featuring organic virgin coconut oil, and fresh mint sprigs. One cup diced Rhubarb contains about 26 calories.

RHUBARB STRAWBERRY FOOL

2 cups rhubarb* (about 2 large stalks), diced in 1–inch pieces

1 tablespoon finely chopped fresh ginger

1 teaspoon finely grated orange zest

¼ cup fresh orange juice

1 cup strawberries hulled and cut into halves (or use whole raspberries)

Stevia or organic maple syrup to taste- add by teaspoon until desired sweetness reached (or sweetener of choice)

½ teaspoon vanilla extract

8 ounces soft silken tofu (optional)

Garnish with Hail Merry® Blonde Macaroons & fresh mint sprigs

1. Combine the rhubarb, ginger, orange zest, and juice in a medium–size heavy saucepan. Stir well and bring to a boil over medium heat. Reduce heat, loosely cover, and simmer for 4 minutes.
2. Add berries and cook for 1 minute longer. Remove from heat and add sweetener and vanilla extract. Cool for 5 minutes.
3. In a food processor, purée silken tofu until smooth. Add in cooked, cooled puree and blend until smooth. Spoon into serving bowl or individual cups. Cool in refrigerator.
4. Serve alone, layered with fresh sliced berries. Top with crumbled Hail Merry® Blonde Macaroons and fresh mint sprigs. The fool can be made several days ahead and refrigerated.
5. If you omit the tofu, serve the compote over yogurt or ice cream.

*Rhubarb leaves are inedible. Trim the stalks and remove all leaves completely. Then cut off the flat brown part from the bottom of each stalk. String the rhubarb only if the stalks are very large and green.