By Irene Hayton Gluten is the naturally occurring cohesive, elastic proteins that make grain particles stick together when they are baked. Flours made from amaranth, arrowroot, buckwheat, coconut, corn, legumes (beans, peas, and lentils), millet, nuts, potatoes, quinoa, rice, sorghum,...

by Irene Hayton 3 tablespoons (45 ml) fresh lime juice (1 medium lime) ½ teaspoon (2 ml) unprocessed sea salt ¼ to ½ teaspoon (1 to 2 ml) chili powder ·  3 tablespoons (45 ml) minced fresh cilantro (optional) 1...

By Irene Hayton Perhaps you’ve noticed the strange, not-so-pretty-looking vegetable called jicama in the produce section of the grocery store and wondered what it is, what it tastes like, and what to do with it. Well, don’t let its humble...