Posts Tagged ‘recipe’
I don’t do well with grains. In fact, because of their effect on my digestion, I don’t eat them very often… (except for my long-standing vice: tortilla chips). The reason for my disharmony with grains could be due to my IBS, celiac disease, or my ancestral ‘O’ blood type. Whatever the cause, over the years I have learned that I feel better if I limit or omit them entirely. For some more information on nutrition-typing, you can take a free test on Dr. Mercola’s website.
These cookies are a recipe that my carb-loving toddler and husband love! I’ve realized that it’s easy for kids to end up with diets heavy in grains, sugar, and carbohydrates if you don’t make conscious choices to add in high quality fats and proteins. To make these cookies specific carbohydrate diet compliant, you can substitute raw honey for the evaporated cane juice and leave out one (or both) of the bananas. I will work on adding more grain-free, SCD, GAPS-friendly and anti-candida (Natalia Rose’s Detox for Women) recipes to this site. I love any excuse to add more coconut oil to my diet. Not only is it delicious and bakes superbly, but the medium chain fatty acids support thyroid function and aid in metabolism. Yummy.
Here is the recipe:
- 1/2 Cup Virgin Coconut Oil (plus more for greasing sheet)
- 1 Cup Coconut Flour
- 1 1/2 Cups Almond Meal or Almond Flour
- 2 Eggs
- 2 Very Ripe Bananas
- 1/2 Cup Evaporated Cane Juice
- 1 tsp Salt
- 2 tsp Vanilla
Combine ingredients in food processor. You may need to warm the coconut oil first if it’s too solid. Process until well combined- you don’t need to worry about over-mixing. Grease baking sheet with extra coconut oil. Drop by the spoonful. Cookies won’t spread while baking, so avoid making them too high or the centers won’t cook all the way. Bake in a 350 oven (325 convection) for 10-12 minutes.
I love sunflower seed butter, aka sunbutter. These tiny seeds are the most concentrated source of our body’s primary fat-soluble antioxidant: vitamin E. Vitamin E is a potent anti-inflammatory with great cardiovascular benefits, plus it’s wonderful for your skin! Interestingly enough, some of the symptoms of vitamin E deficiency are digestive problems and nutrient malabsoption. If you are like me, the last thing you need is another factor contributing to digestive woes or anemia.
Sunflower seed butter is a great nut-butter alternative for those with allergies or people looking to diversify the nutrient content of their diet. My son’s daycare is entirely “nut-free” so I use sunflower seed butter or tahini often as a sandwich-filler.
Unfortunately most of the store bought sunflower seed butter is expensive and contains added sugar. My favorite store bought variety is the Organic Sunbutter because it’s unsweetened and very creamy. However, I almost always end up whipping up my own version of the spread using a mix of roasted and raw sunflower seeds. Trader Joe’s carries one pound bags of roasted and unsalted sunflower seeds for less than $2.00! The salted sunflower seeds often have way too much salt to make a palatable butter. You can also roast your own if you like.
My simple recipe:
- 1 lb Roasted Unsalted Sunflower Seeds
- 1/2 Cup Raw Sunflower Seeds (hulled of course)
- 1-2 TBS Virgin Coconut Oil (you could sub any oil or try without as well)
Whir all ingredients like crazy in your trusty food processor. When making nut or seed butter, I’ve found that you just have to be patient. Sometimes you need a little more oil to get the spread going. You could also use a Vitamix or Blendtech type high speed blender. I prefer to use the food processor because it’s easier to get nut/seed butters out after you make them.
Samantha at Color Wheel Meals is putting together an ebook full of fun and healthy recipe ideas for kids. I finally was able to send my recipe submissions to her recently. I realized it was a great excuse to actually write down some of my favorite dishes instead of always just mixing, baking, and cooking on intuition. I am very guilty of eye-balling and not following formalized directions! This creative outlet is undoubtedly what I love most about food. Making something delicious that is at the same time nourishing is such a great feeling of accomplishment!
And what better place to exercise unrestrained creativity than smoothie-making?
So here is one of my toddler son’s favorites. Blend all ingredients together and enjoy:
- 4-5 oz water
- 1 TBS hemp seeds
- 1-2 tsps bee pollen
- 2 dates
- 1-2 oz of unsweetened almond milk
- splash of vanilla extract
- large handful of baby spinach
I got the idea for “baby shakes” from Natalia Rose’s website. She has a wonderful community forum that I joined a few years ago. Now that my baby is a toddler (he turned one at the end of March!) and drinking from a sippy cup, I thought I’d create my own little nutrient-packed smoothies.
- 1/4 Cup sunflower seeds
- 1 Cup water (filtered if you need to)
- 4-5 Frozen strawberries (organic is best, conventional strawberries have tons of pesticides)
- 1/4 Frozen wild blueberries
- 1 tps raw local honey (omit if baby is less than 1 year)
Blend the sunflower seeds with the water at high speed first to make sunflower milk. (I find this really tastey by itself). Then add berries and honey. A high-powered blender (like a vitamix or blend-tec) makes this a much smoother, less seed-filled drink. If you don’t have a high-speed blender, you will probably need to strain out the seeds. I’m excited about starting smoothies and can’t wait to add some greens and avocados too!
*This probably goes without saying, but this recipe makes a yummy, nutrient-dense adult beverage as well!
I got home earlier than usual after my acupuncture appointment today I decided to make my husband something for dessert. He is omitting gluten for two-weeks after years of my nudging. He has a number of digestive problems (we are perfect for each other), but his seem to be related to running and the jarring effect that it has on his intestines. Anyways, I just have always thought that it was worth him giving it a try. And talk about a change in lifestyle for a man who considers himself a foremost authority on bagels.
These treats are a much healthier alternative to the classic recipe. You could really add any nuts or dried fruit that you like, and even pieces of dark chocolate!
Brown Rice Almond Crispies
- 1 tsp virgin coconut oil
- 1 C Brown Rice Syrup (I like Lundberg
- 4 Tbs Almond Butter
- 2 tsp Vanilla
- 1/2 C Unhulled Sesame Seeds
- 1/3 C Almond Meal
- 6 C Brown Rice Cereal- Gluten Free (make sure you check b/c they often contain barley malt)
Put coconut oil in Large Pot on the stove on low heat. Add Syrup and almond butter and melt together. When fully combined, add in Sesame Seeds and Almond Meal. Turn heat off , add Vanilla, and stir well. Add in Cereal and mix to coat thoroughly. Wet hands and pat mixture into 9 x 13″ pan. Cool at room temperature to let set. Cut when cool.
For a more decadent dessert: melt dark chocolate in a double boiler (place bowl over pot of simmering water). Pour dark chocolate over the rice crispies and let cool to set up.
Last night I made Pumpkin Seed butter. I needed an iron boost… (this will be a whole other post) and pumpkin seeds are an excellent source of iron! So you may be asking yourself, what do you do with pumpkin seed butter? Well, just about anything that you would normally do with peanut or almond butter. I have a terrible habit of eating nut butters out of jars with spoons. I’ve been doing this since I was little. And I’ve gotten more than a few friends and roommates begrudgingly hooked on the habit over the years.
This pumpkin seed butter is an excellent additive to smoothies and also a great ingredient in raw energy bars like the ones in the Thrive Diet book. I like to make variations on Brendan Brazier’s bar recipes and keep them wrapped in wax paper in the freezer for snacking and quick breakfasts.
So to make the pumpkin seed butter…
Soak the desired amount of seeds for at least an hour. (you don’t HAVE to soak them, but they will blend easier and break down more easily in your digestive system).
- Add pumpkin seeds (2-3 cups) to food processor or high powered blender. (I love my 3HP K-Tech)
- Add sweetener to taste (suggestions include: local raw honey, raw agave, grade B maple syrup, or stevia)
- Add a few pinches of salt (use Celtic sea salt or Himalayan pink salt for added minerals)
- You may need to add a little coconut oil or water for added creaminess when blending especially if using stevia.
The chart above is from the World’s Healthiest Foods, they are a great resource for nutrition information on plant-based foods: www.whfoods.com
1 Cup blueberries (I use the frozen wild blueberries from Trader Joes)
I can’t contain my excitement for this new coconut milk! It totally took me by surprise. We were in Ashland for the Easter holiday weekend (UP is a Catholic school, so they get a four-day weekend) and I started jumping up and down when I saw this in the Co-op. By the way, the Ashland food co-op is like my home away from home. I practically live there when we’re visiting. Luckily Ian is a sport and let’s me make a daily (sometimes twice daily) trip. Why is it so exciting? They have mate on tap, three kinds of raw-granola in their bulk section, a juice bar!!!, a huge assortment of kombuchas, amazing fresh fruit and gorgeous young coconuts & dates… my mouth is watering… I’m going to stop now.
When we got back to Portland I was elated to find that my very own Whole Foods in the Pearl is carrying both the orginial and the unsweetened varieties. I picked up a carton of the unsweetened version last night and made some hot rice porridge for desert. It was so creamy I wanted to cry.
Heat in a pan on the stove:
2 Cups water (use less water for thicker consistency)
1/2 Eden Organic’s Brown Rice Flakes
(you could use hot rice cereal, but I like these flakes the best)
Pinch of celtic sea salt to taste
Local Raw Honey to sweeten – great for spring allergies!
(could sub agave, stevia, maple syrup)
Splash on the Coconut Milk!
I’ve started to think that I am addicted to sugar lately because I simply cannot stop eating dates…. especially the huge medjools in the refridgerated produce… mmmm. Then at lunch today I got a date bar from Oskri (I eat their sesame flax bars all the time). The bar was 100% dates and so sweet it was almost cloying- like eating a big tablespoon of honey straight from the pot. It definitely needed some meaty walnuts to balance it out…. I did end up eating all 160 calories of it, just in small pieces.
I’m waiting for Natalia Rose’s newest book to come in the mail: Detox 4 Women. It was just released on April 7th and I ordered it that day from Amazon.com, but it just hasn’t arrived yet. Hopefully it won’t be back ordered too long since I think I need to start the yeast phase soon!
This recipe comes from the VegNews Recipe club. They have great recipes (vegan, but not always gluten free or raw) and they just shoot them straight to your email address. They are often a source for inspiration in the kitchen.
3/4 cup raisins
3/4 cup raw walnuts
3/4 cup dates, pitted
3/4 cup dried apricots
3/4 cup shredded coconut
of 1 orange
Shredded coconut, for coating
What You Do: 1. In a, pulverize the raisins, walnuts, dates, and apricots for 1 to 2 minutes or until finely chopped. Add coconut, orange juice and zest. Process for an additional 1 to 2 minutes or until mixture comes together to form a ball.
2. Place some shredded coconut on a plate. Dampen hands with water, form mixture into one-inch balls, and roll in shredded coconut
Sometimes there is nothing more satisfying than hummus. It’s quick, easy, and super versatile. My hummus recipe isn’t really exact…. but I end up making it a couple times per week. I’ve been known to eat most of it with a spoon and consume an entire container of salsa with it. For some healthy dipping options, romaine hearts are my favorite, but any veggie will do the trick! If you’re looking for something with more substance… there’s rice crackers and Mary’s Gone Crackers are wonderful too.
In your food processor or blender:
Chop 2 cloves of garlic, then add:
1 can Organic Garbanzos
1 can Cannellini beans (which are Italian White Kidney Beans)*
2TBS or Big spoonfuls of Tahini (sesame seed paste)
Splash of lemon juice (add more to taste)
Splash of Olive oil- add to get the consistency that you want. (sometimes I leave it out or just add a splash)
2 tsp of paprika
Salt & Ground pepper to taste
Sometimes I add Cayenne & Cumin for a Mexican variation… and my favorite is when I add roasted red peppers (jarred or roasted in oven and peel skin). I’ve also added palm hearts, kalamata olives, sun dried tomatoes and roasted eggplant. Ian likes it when I add fresh basil and walnuts or pesto to the mix.
The possibilities are endless!
*Instead of Cannellini you can use 2 cans of Garbanzos or substitute Great Northern Beans. I like the Cannellini beans because they give the hummus a really smooooth texture. And if you don’t want to use canned beans you can always buy them dry and cook them, but that takes longer… and usually when I’m making hummus, I’m ultra hungry.
For a hilarious commentary on hummus (and gluten-free white people).
Check out this post from Stuff White People Like.