Diagnosed with celiac disease in 2008, author/photographer/chef Erin Scott has turned her food challenge into an asset by reinventing herself as a successful food blogger with over 100,000 followers, and now cookbook author. By focusing on what she and her family could eat, and going back to the basics, Ms. Scott did what many of us do: she abandoned trying to substitute gluten-free pre-made products and instead created her own delicious recipes which are featured in this beautiful book.
|Photo by Erin Scott www.yummysupper.com|
First, a strict Paleo regimen never allows alcohol, but we are "Paleo-inspired” here so an occasional glass of dry red wine (Pinot Noir, Cabernet Sauvignon and Merlot) or dry white wine (Sauvignon Blanc), tequila, rum or potato vodka can be enjoyed on occasion and in moderation.
Regarding gin and the gluten-free issue, I emailed Ms. Scott with this question; she answered that "distilled liquors are considered gluten-free and Celiac safe even though they are made from grain, but you can always buy gin made from potato if you’d like.” She prefers Hendrick’s Gin with its “flowery, botanical flavor."
|Photo by Susann Gaska-Gutschmidt|
1/2 cup chopped Persian cucumbers (2-3 cucumbers); plus thinly-cut rounds cut for garnish
1/2 cup freshly squeezed lime juice
1/2 cup water
1/2 cup light agave nectar
1 cup Gin, preferably Hendrick's
1. In a food processor or blender, thoroughly puree the chopped cucumber, lime juice, water, and agave nectar. Strain the puree (syrup) through a fine sieve.
2. To each glass, mix 1/4 cup syrup and 1/4 cup gin. Add ice cubes and cucumber rounds for garnish.
Enjoy! and Happy New Year!
Note: This is also delicious as a non-alcoholic drink!
#yummysupper #gimlet #glutenfree #cocktail