Red Bean Basmati Salad with Radish and Cilantro

Hello friends! I know...It's been a while since I posted a new recipe. I promise I have been pouring all of my recipe making and tasting time into my cookbook. It's alot of organizing, writing, and hopefully soon getting into some of the picture taking and testing stages too. All the recipes I want to include are some of my tried and true recipes that I make and share on a more regular basis. They are the ones that I swear by as bringing more hope for this healing journey and beyond that I am trying to share a piece of myself in a very raw and honest way. I am hoping to keep my energy up on this project, so stay tuned :)

So, I hope you are enjoying the first week of summer and finding ways to rest, play and have some enjoyment. Here is a little spring-summer-ish salad recipe I cooked up recently to share with a local community of health-loving friends and now I will share with you in hope to help add a little spice and pungent to your picnic food line-up. This recipe is as much medicine for the damp spring we've been having here in Michigan as much as it is just tasty and nourishing. It has a few pungent components of radish, cilantro, cardamon, cumin and even the red beans. They are all together almost like a summer-salad-version of a kitcheri dish in the Auyvedic food tradition. And, in the Chinese food tradition of eating to help balance your whole system by how each bite and flavor send nourishment to corresponding organs in the body. I am a very 'earthy' person so as this spring has been very wet, damp, swampy, moist, and what ever other words you can use to describe spongy wet weather that barely sees sunshine, then in a sense my body has been holding on to this wetness just like a sponge. I  am chronically a damp earthy person anyways and this means I have to work even more closely with eating foods to help expel the damp and not produce more damp in my digestion and body. I am learning, and like many of us, try and experiment with the plants and foods that might help us thrive and naturally nourish and detox our bodies as a whole.

This recipe is a bunch of those damp-expelling foods into one. It has been an easy helpful dish to pack for a picnic lunch or even share at the potluck. Yes it's flavor and colors may not be on the usual side but sometimes you must look to your food as a healing modality and perhaps an adventure to experience and try new things.

Red Bean Basmati Salad with Radish and Cilantro Recipe
{gluten, dairy, egg, nut, seed, soy and sugar-free}

2 cups of pre-cooked basmati rice, cook it, cool it and have it ready to mix together- I cooked 1 cup of dry basmati rice with a dash of sea salt and a ts. of coconut or avocado oil with the 2 cups of water

2 cups of pre-cooked small red beans (from dry beans or use 1- 15 ounce can of cooked red beans)
Pour the soft cooked beans from the can into a pot to warm with
1/2 ts. of ground cardamon
1/2 ts. of ground coriander
1/4 ts. of ground fennel
1 ts. of ground cumin
1 ts. fresh grated turmeric or 1/2 ts. of dry ground turmeric
1 ts. of fresh grated ginger or 1/2 ts. of dry ground ginger
1/4 ts. of pink sea salt
1/4 ts. of fresh ground black pepper

Cook the beans with all the spices and if needed a drizzle of water to soften them all together. Then let the beans slightly cool and get ready to mix with the rest of the salad

Chop up 3-4 fresh radishes into very tiny pieces and then save a few slices for garnish
Finely chop handful of green onion (1/3 cup chopped) 
Finely chop handful of fresh cilantro (1/3 cup chopped)

In a medium mixing bowl, dump in the cooked basmati, beans with spices and the fresh chopped veggies. Toss together and dress with some radish or cilantro garnish and serve up. It may need a sprinkle of more sea salt or back pepper, but let the flavors speak for themselves. I love how this is so simple and how the spices from the beans truly are the "dressing" of this salad. No need for more.

I hope you give it a try and ENJOY!

Much love and light as always, xoxo

Creamy Cauliflower Kale Curry Soup

It's been a doozey of a month. February always seems one of the hardest here in Michigan. It's when the depths of winter seem darker, colder, and never-ending. It's the dark depths before the turning over into spring. Today the wind blows and the winter blues seem like they need to be swept out and blown away. I can feel the spring new air trying to be ushered in, and I can feel our selves waiting so very patiently to get beyond this old and ready for the new.  And we still have a few more weeks yet...

We have never really planned a vacation away from the cold north before, but for some reason this year my hubs and I have been talking about next year at this time going away to a warm beach some where. This is big for us, in all our 13 years of marriage we have not had the ability to even dream this big. We are growing up I guess ;) and also knowing more and more what the rhythms of life bring and how to best love and take care of our selves. But in the meantime while we dream of beaches and sunshine, I made some soup to bring a little warmth and yellow rays into our life. This one's packed full of so much good stuff starting with the turmeric, garlic, ginger and then the cauliflower. So take deep breaths, and eat good warm soup- we can do hard things together!

Creamy Cauliflower Kale Curry Soup Recipe
{gluten, dairy, egg, nut, seed, sugar and soy-free}
2 TB of avocado or olive oil
1 large onion finely chopped
1 TB of fresh grated ginger
1 TB of fresh grated turmeric
4-5 garlic cloves grated or minced
1 cup of finely chopped red bell pepper
1 cup of finely chopped celery
1 cup of finely chopped carrots

4 cups of riced cauliflower (fresh or frozen)

1 head of cauliflower chopped into florets

4 cups of stock (vegetable, chicken, or bone broth)
2 cups of pure water (may need to add in 2 cups more if you want more brothy)
1 can of full-fat coconut milk
1 ts. of ground cumin
2 ts. of ground curry seasoning
1 ts. of sea salt
1/4-1/2 ts. of fresh ground black pepper

2 cups of fresh kale finely chopped
1/2 cup of finely chopped fresh cilantro

15 ounce can of pre-cooked garbanzo beans (add more or less depending on your preferences)

add in more sea salt or black pepper to your taste...

In a large soup pot (6-8 quart), saute your onions, garlic, tumeric, ginger first and then add in the rest of the veg. Saute and sprinkle salt and pepper to sweat them out and cook down and then add in the cauliflower, spices and the rest of the liquids. Let cook and boil and everything get soft and cooked for 30 minutes or so and then add in the greens last. Add the kale and cilantro and let them cook for 10 minutes before serving. Serve with a sprinkle of fresh herbs and a dollup of yoghurt of choice. 

This could be served well with some bread or just slurp and ENJOY!

Banana Cream Panna Cotta

After eating no sweet treats for the last week, I was getting desperate for a little something and my kids were begging for banana pudding. So then this little treat was created. I wasn't sure what to call it but here it is... A thick creamy custard-type gelatin treat, BUT no sugar and sweetened only with fruit. So my friends, this is ONE special dessert ;)

 

I just love a thick, have to use your spoon, kinda dessert. It's one you might want to lick the jar clean but won't, so you pretend your spoon is your tongue and you try and get every last bit. The cute jars help with savoring each lovely bite too, and you can't help but wish there was another secret compartment on the bottom somewhere. 

But what makes this dessert sweet and worth every bite, is the date puree and the fresh vanilla bean- both with such rich deep flavor- oh and the banana. Which I have found is one of those foods and flavors that people either LOVE or HATE- there is no middle ground on it. I happen to love banana, but some can only imagine baby food. So maybe this recipe is not for you, but if you are a banana pudding or everything LOVER- then this is a must try! Hope you ENJOY!

Banana Cream Panna Cotta Recipe
{gluten, dairy, egg, nut, seed, soy and sugar-free}

2 ripe bananas smashed and pureed
1/2 cup of date paste puree 
1 can of full-fat coconut milk
1/2 vanilla bean scraped for the beans (or use 1 TB of vanilla extract)
1/2 lime squeezed or 1 TB of juice
a pinch of finely grated fresh ginger
pinch of sea salt
pinch of ground turmeric

Put all of the above ingredients in a small saucepan to get warm on low heat. Warm till it is steaming but not boiling or bubbling. Then, in a separate small bowl, mix up the following to let the gelatin bloom...

1/2 cup of coconut milk beverage
1 1/2 TB of pure gelatin 

When the gelatin stiffens, scrap into the saucepan with the rest of the ingredients and turn off heat completely. Then whisk in the gelatin so it is one mixture and pour into a blender and blend until frothy and mixed well and then slowly pour into 1/2 pint glass jars, or even in the smaller size meant for small jams (the 1/2 cup size... called 1/4 pint maybe?). Then put on lids and slide into the fridge for 3-4 hours and then you are ready to eat and ENJOY!

If you are not a banana fan you can add in 1 cup of pumpkin puree in it's place or just leave it as vanilla coconut. I will save those recipes for another post ;)

I hope you give this ONLY fruit sweetened dessert a try! It totally hits the spot when you haven't been enjoying many deserts ;) It is a new favorite around my house and I know Ill be making many more varieties as the month goes on...

Much love and light! xoxo

Raisin Bread with Berry-Chia Jam

January is for snuggling, hygge-ing, and bread making :) It is for me at least. I told you I have challenged myself to a plant-based diet for a few weeks and no sweets except those in fruit. Well for breakfast I have been enjoying Buckwheat-Date Porridge or some GF quick cooking oatmeal topped with blueberries, pumpkin seeds, coconut flakes and chia seeds...BUT when it comes to breakfast, I still love a piece of whole grain toast smothered in a seed butter and jam ;)

This bread recipe is a combination of [this oat and this buckwheat-quinoa-millet] beloved bread favorites and my favorite homemade jam [from all those frozen blueberries] that I make weekly, but this time I threw in a few new twists so as to avoid sweeteners other than fruit and add in a few other parts to get the most I could out a having bread and jam for breakfast. The raisins were added in to help bring out some natural sweetness and honestly I LOVE a breakfast bread with a little dried fruit. I am already thinking up some future bread recipes... ones with cranberry, orange and seeds, or a molasses and raisin one. I cracked open a multitude of ideas... some of those have been tucked back there for a while. But for now- it is raisins, lightly sweetened with applesauce and cinnamon, and the love is ever great and nourishing.

Raisin Bread Recipe
{gluten, dairy, egg, yeast, nut, seed, and sugar-free}

3 TB of psyllium husk powder (must be powder, not seed or husk)

2 cups of pure water or non-dairy milk (or a combination of both)

3 TB of apple cider vinegar

3 TB of unsweetened apple sauce

2 TB of olive oil
1/2-1 cup of organic raisins

1 TB of cinnamon

1 cup of finely ground fresh GF oat flour

(grind 1 cup GF rolled oats in high powered blender)
1/2 cup of quinoa flour
1/2 cup of buckwheat flour
1/2 cup of millet flour
1/2 cup of rice flour

1 ts. of sea salt

2 ts. aluminum free baking powder

1 ts. of baking soda

sprinkle up to 1/2 cup extra oat flour for kneading 

In a large mixing bowl, whisk the psyllium husk powder, water, milk and apple cider vinegar together. It will turn into a thickened blob in a few minutes, then whisk in the oil and applesauce in together. Lastly mix in the raisins and let them get wet before mixing in the dry...

Then, add all of the dry ingredients, flours, cinnamon and salts, and mix with a spatula or wooden spoon until all of the flour is blended, but be careful to not over mix and make it too sticky. Then use your hands with a sprinkle of extra flour if needed to knead and roll our the dough until it starts to get a skin and no longer sticky. Once you got a nice skin on the dough and have rolled around you will have less cracks and stickiness. This is where I roll out to a long oval-shaped loaf and tuck all the spots under the loaf that have cracks or whatever. It doesn't have to look perfect because the skin will turn into a thick crunchy crust after baking. 

No need to proof or prove or whatever you normally do with bread because there is NO YEAST!! So just after rolling out a loaf, put on a parchment papered baking sheet and bake in a 350 degree oven for 1 hour. Let cool for 20-30 minutes before cutting into. Serve warm, which is my favorite! But also let it cool and slice out the loaf and save in a bread container for the rest of the week. It does a great job at keep at room temperature but you may find that you still like to toast it to warm it up a bit. 

Berry Chia Jam Recipe
2 cups of frozen blueberries or a mix of whatever berries you have
1/2 cup of juice (I used Antioxidant Force by Smart Juice) but you could use pomegranate or other no sugar fruit juice like cherry, berry mix, or grape
1/2 cup of pear or apple juices for sweetness too
also, you can use elderberry tea as in sub from the juice (as in my other chia-jam recipe)
1 TB of grated fresh ginger
1 organic orange grated for zest and squeezed for juice
pinch of sea salt

1/4 cup of whole chia seeds

In a medium saucepan, pour in the 2 cups of frozen berries with the tea and the juice and let cook to defrost and get soft. Then add in the ginger and orange juice and zest and bring to a soft boil and bubble and cook from any where to 10-15 minutes until the berries are very hot, juicy and mushy. You can use an immersion blender to blend in half of the mixture to be more smooth and have less chunky fruit if you want a smoother jam. After this it looks like a fruit soup. Turn off the heat and then add in the chia seeds. Stir in well so not to be clumpy and then let it sit in the pan and cool and let the chia seeds soak up the moisture and turn into a thick jammy substance. When it cools for 10-15 minutes you can pour into a pint jar to continue to cool and thicken in the fridge. It will be best after at least 4 hours in the fridge. This recipe makes 1 pint jar and will keep up to 2 weeks. 

There you have it, my most favorite recipes adapted to have NO sweetener but fruit. I hope you give them a try regardless and ENJOY! It is a great way to start off the new year trying to love and nourish the body with ways that it cannot hide behind sugar, caffeine and crappy processed foods to feel numb and yucky. Feed your body LOVE, friends!

Much love as always, xoxo

Cauliflower and Sweet Potato Chickpea Curry

HAPPY NEW YEAR, friends! I hope you had only positive affirmations, dreams and goals as you process the past and look forward to the next year. I am challenging myself to a "January reset" after a few months of feasting and indulging throughout the holidays. This reset includes two things... to eat a plant based diet and to only eat fruit for sweetness, so no honey, maple syrup, or coconut sugar... just fruit and veggies to get sweetness in my life. So this is my way of showing myself some self-love this month. It isn't about restrictions or rules, just a way to say to my body, "I love you and you are worth it!" I want to help my body clean out whatever needs to go and reduce inflammation, anxiety and imbalances. It is about nourishing, loving and bringing more goodness and simplicity to my diet. I am NO fan of January juice, raw, or rules diets- these to me can cause so much confusion and stress on the body when all it wants this time of year is to be WARM, nourished and replenished.

Another great thing about this recipe is how cost effective it is. I bought all of the above at my local health grocery store for around 10 dollars and add in the extra rice it is a huge meal for around $12 dollars. This recipe will be my lunches for the whole week, but it could easily feed a family of four twice! So is it nourishing...AND cheap! And did I say it's packed with fresh ginger and turmeric too?!? This means that is is perfect for warming the bones too...our temperature here this week is in the single and negative digits as is many part of the country, so I know we are all looking for a meal to warm us from the inside out!

Cauliflower and Sweet Potato Chickpea Curry Recipe
{gluten, dairy, egg, soy, and sugar-free, vegan if you use vegetable stock}

2 TB of avocado oil for sauteing
1 large onion finely chopped
4-5 garlic cloves finely minced
1-2 TB of finely grated fresh ginger*
1-2 TB of finely grated fresh turmeric*

2 cups of raw washed, cut into bite sized pieces, cauliflower
2 cups of pealed and cut and cubed pieces of sweet potato

1 14 ounce can of diced organic tomatoes
1 can of full-fat coconut milk
2-3 cups of chicken or vegetable broth
1 14 ounce can of organic pre-cooked garbanzo beans
1 ts. of curry powder
1 ts. of ground paprika
1 ts. of ground cumin
1 ts. of ground coriander
1/2 ts. of ground cinnamon
pinch of cayenne
pinch of cloves
1 ts. of sea salt
hearty pinch of fresh ground black pepper
optional: 1-2 TB of tahini, or a nut butter like almond or peanut for extra thickness and flavor

2 cups of fresh finely chopped greens (spinach, kale or chard)
handful of fresh chopped cilantro
1/2 cup of raisins (I like a mix with golden raisins included ;)

for serving:
serve over prepared basmati or jasmine rice (or quinoa)
limes juice and wedges
sprinkle of fresh cilantro or parsley

In a large pot, saute the onion, garlic, tumeric, ginger with the oil and a sprinkle of salt and pepper, when it cooks down, add in the bite-sized cauliflower, sweet potato and spices and cook for another 5 minutes, then add in the coconut milk, tomatoes, beans and broth. Let cook, bubbling and covered for 15- 20 minutes until the potatoes are soft and the broth reduced. Then add in the raisins, fresh greens and herbs and let those get soft. It is ready for serving now, or you can turn off the heat and let it sit and cool a bit and thicken up. Then serve with prepared basmati or jasmine rice. With a slice of lime and a sprinkle of some fresh herbs too. 

*If you do not have access to fresh ginger or turmeric root, then you can for sure used dried spices. I would start at 1 ts. each and add in more if you desire a little more punch...

This curry recipe is an easy base recipe for a vegan curry. You could easily swap out the sweet potatoes for carrots or add in other favorite blend of veggies. I love the sweet potatoes for a little extra sweet in my life while fasting from sugar and also the cauliflower holds up so nicely and pairs so well with the spices. The raisins add just the right touch of sweetness to the spice and then get soft and plump up on the sauce so they are a must of you ask me. BUT if for some reason you don't have raisins on hand or dislike them then they can easily be nixed. This is thick, creamy, hearty, nourishing bowl of goodness that I hope you find yourself making again and again before it gets warm. Maybe a weekly occurrence until we get above the freezing point.

What new ways are you showing yourself some love and nourishment this new year? What hopes to you have to learn and challenge yourself in 2018? I know my little way of showing some love this January will come with it's ups and downs, and I hope to share a few more of my no-sugar-no meat experiments with you :) Stay warm and cozy friends!

Much love and HOPE xoxo

Balsamic Butternut Squash with Sage & Thyme

Another SUPER SIMPLE,  4-ingredient, vegetable, colorful, tasty, savory and sweet, side to add to the list of Thanksgiving side dish ideas. This one is so simple it doesn't really need a recipe, and maybe you have tried this combo before, so this is just rocket science to me...BUT it deserves a recipe post of it's own! 

I love every part of this one. The easy prep, roast and serve part, but also the very fresh herb, sweet and savory part too. It checks off all the boxes for a side that many people will love and ask, what did you do?!? And then you mention to your allergy- or healthy friends and family that NO BUTTER or dairy, or sugar was involved??? WHAT!? Yes, ma'am it's true!

Don't be afraid of taking all the credit for the chopping and the roasting ;) This is a delicacy-dish! Don't reveal the secrets of how crazy simple and wonderful it is, well, until you can't help it and you love to share like I do :) You can't go wrong with squash and herbs in this season and when you are looking to add some to the feast... THIS. IS. IT!

Balsamic Butternut Squash with Fresh Sage and Thyme
{gluten, dairy, egg, seed, nut, soy and sugar-free}

1 large butternut squash peeled, and cubed into bite-sized pieces
(about 4 cups worth of cubed squash)
1/4 cup of avocado oil*
1/4 cup of NAPA VALLEY Raspberry Balsamic**
1/2 cup of FRESH finely chopped fresh herbs: sage and thyme
pinch of sea salt and sprinkle of fresh ground black pepper

*You can find the CHOSEN brand Avocado oil 32 ounce at Costco right now for under $10! A steal!

**You can use a regular balsamic as well, but Napa Valley has the BEST balsamic around and when it is infused with raspberry, fig or pomegranate it has the best results in salad dressings, or in this case, roasting butternut squash ;)

Toss all of the above together in a mixing bowl. Then spread out in a 9x13 Pyrex baking dish to bake, or use a 12x15 parchment covered baking sheet to get a more crispier results. Bake in a 375-400 degree oven for 25-30 minutes. And toss with a spoon and serve warm. You can easily DOUBLE and TRIPLE this recipe if you are cooking for a crowd too!

This is a melt-in-your-mouth kinda deliciousness! Try it out and you will want to have this more in your life than just for a Thanksgiving Feast :)

I hope you give this a try and ENJOY!

Much love and happy cooking xoxo

Caramelized Onion and Brussel Sprout Qunioa

This one is my newest favorite combo of fall herbs, vegetables, greens and quinoa. I add in the Dijon mustard and maple syrup for the perfect kind of sweet and tangy and it's just about perfect as a side dish to any side of roast, or make it the main event and add in a few other sides of vegetables or plant proteins and it's a feast better than the any epic feast from the history books. 

I just recently had this discussion with my first grader. He was informing me of all the foods they had at the first thanksgiving feast. And he saw a video about it at school- so he says- so he really knows what he is talking about over here! LOL So I guess according to him a feast should involve popcorn, turkey from a can, and pie with whipped cream?!? I'M SO CONFUSED!!!

Well, I am not sure of whatever they had at 'the first feast'. But I do know what I love to have this time of year to celebrate family time together...a warm, comforting, nourishing, from-the-earth (or backyard or farmer's market) kind of feast. And brussel sprouts and kale are the first on my lists of things to enjoy and have a part of an epic feast :) I'm going to share a few of my favorite VERY SIMPLE sides (or main dishes ;) in my next few recipe posts. It may be too late to add into the Thanksgiving planning but hopefully something to enjoy this time of year as we gather and give thanks and gratitude for all the gifts in our lives.

 Caramelized Onion and Brussel Sprout Quinoa Dish Recipe
{gluten, dairy, egg, nut, seed, soy, and refined-sugars-free}

Veggie Part
1 large stalk of fresh brussel sprouts, trimmed and cleaned from the stalk
(or use 16 ounces of fresh, washed, cut and cleaned brussel sprouts)

1 medium halved onion thinly sliced, not chopped (about 1/2 cups worth)

2 cups of finely chopped lacinato kale that has already been washed and dried

2-3 fresh garlic cloves, finely minced or use 1-2 ts. of ground garlic powder

1/3 cup of avocado oil
1/3 cup of Dijon mustard
1/3 cup of maple syrup

1/2 cup of fresh cut herb combo: thyme, sage, rosemary
healthy pinch of sea salt and black pepper

On a large 15x20 baking sheet, cover with parchment and spread out the kale, sprouts, and onion all over. In a small bowl, whisk together the oil, mustard, and maple syrup, and when all combined, drizzle over the whole tray of veggies. Spread all over and then sprinkle over the fresh herbs, and salt and pepper. Then use a spoon combo or just use your hands and rub and mix the dressing into the veggies. It should soak in and spread out all evenly! Then cook in a 375 degree oven for 25 minutes until everything is crispy, bubbling and caramlized. In the meantime while waiting for it to cook make the following quinoa part...

Quinoa Part
2 TB of avocado or olive oil
1/2 cup of red onion
1/4 cup of coconut palm sugar
1/2 ts. of sea salt

2 cups of dry quinoa
4 cups of water

In a medium pot, saute the onion in the oil and sugar until it gets all caramelly. Then add in the dry quinoa without the water and let it soak up the oil and juices. Then, add in the water and let it come up to a boil, then turn down the heat to low and cook on low until the water is gone and the quinoa starts to poof. Then turn off the heat completely and cover with a secure lid and let it cook the rest of it's time until its ready to fluff and mix with the roasted green part. 

Lastly, In a large bowl add in the cooked quinoa and the roasted veggies and mix together well. Add in a pinch more of salt and pepper and some fresh plucked thyme in the finished product. Serve warm, cooled, or even it is better the next day as leftovers. Isn't the the truth for all thanksgiving sides ;) 

My hope for you is that you find a few simple ways this season to enjoy the fruits and plants from the ground, let it nourish and center you into what matters most. May you be surrounded by those you love most and may you find ways to share and be kind with all of those around you!

Much love and ENJOY! xoxo

Pumpkin Pie Porridge

Last pumpkin recipe for October. How did we get to Halloween so quickly?!? The month just flew by and here we are at November already! Just one last recipe I whipped up. The last few weeks of waking up to cold mornings of darkness, twinkle lights and a HOT cup of chia tea to get me moving. Oh and the porridge! This is my breakfast of choice over the cold dreary months of winter. But I'll be honest- I LOVE the cold cozy mornings full of a pot of porridge, hot beverages, thick comfy socks and snuggling of course. This porridge is comforting and warm because, yes, it is thick and warm, but also all those spices and pumpkins and dates... it's like they say, "it warms the bones!" I hope you give this one a try and ENJOY!

Pumpkin Pie Porridge Recipe
{free of gluten, dairy, eggs, nuts, seeds, sugar and soy}

First- make a blend of the ground grains to keep in the pantry for a quick breakfast...

I put in 1/2-1 cup of both: quinoa and buckwheat groats... put in a high powered blender {vitamix, ninja, ect...} Blend on high until you get a powdery flour mix of the mixed buckwheat and quinoa. You can also add in some millet seeds as a good combo as well...

Also, you may need to make some date puree- I have been keeping some in the fridge ready-made to use in recipes such as this... So you soak 1 cup of dates with 1 cup of boiling water and can do more or less of portions depending on how you want to store it. Soak in boiling water for 10 minutes (or could overnight as well). Then blend in a high powered blender and you get a pudding-like creamy date puree.

for one-serving, but you can easily double or triple...

1/4 cup of finely ground quinoa and buckwheat groats mixture
1/2 cup of pure water
1/2 cup of date puree
1/2 cup of pumpkin puree
1 ts of pumpkin pie spice
pinch of sea salt

Amounts listed above are there as a guide! So give it a try and add more or less of the pumpkin or dates. If you take away those in some amounts, you will need a bit more water. Every time I make this I usually double or triple for me and my family so the above is the best estimate of making it a single serving

Put all the ingredients in a saucepan and whisk continually until it comes to a boil and is bubbling and it thickens up quite nicely. It should be a thick creamy substance in about 5 minutes. You want to make sure and NOT leave this on the stove after you whisk together for the first time. This will leave it clumpy and sticking to the bottom. Just whisk together continually and fast for 5 minutes and you will have the best porridge around!

Top with butter, vegan butter, ghee, coconut oil and sprinkle with more spice, raisins, stewed apples, or whatever nuts, seeds, or dried fruits you desire. I also like a drizzle of jam, yogurt and maple syrup to finish off a bowl too. So creamy and the TEXTURE IS DIVINE! 

p.s. the pictured porridge actually had some rice grits added in too ;) That is those little chunks- but some days I make this by habit or dump whatever I got ready to use. So once you start to find how you like your porridge- you will have little tricks and habits too ;)

Some other porridge recipes...

Quinoa Buckwheat Date Porridge Mix 

or this oldie porridge recipe...

Hope your breakfast warms your heart, body and soul and keeps you going til the next stop...

Much love, xoxo

Squash Pumpkin Apple Soup

It's that time of year again- when I start making all of the same favorites of squash salads and soups, squash pasta sauce, squash mac and cheese, squash risotto and of course, squash soup. It's all you have on the mind when you have mounds of squash, pumpkins, apples and all the savory fresh herbs coming in plenty. Which most definitely includes squash soup- with added coconut cream and a pinch or two of some spice. It's thick and creamy and a bisque without the dairy. It's almost like a cloud of creamy squash that melts in your mouth with each bite. It's at it's best this season and you cannot go through the fall season without it at least once.

This year I tried a few different flavors. I added in leeks and apples for some sweet and tart. I also diversified the flavors by adding in some pumpkin puree along with the squash. And even though, I usually LOVE roasting the squash first in the oven with some garlic, this soup was made much quicker by peeling and cubing the butternut squash and tossing it hard into the broth to cook and soften within 30 minutes. Then lastly I used the immersion blender to cream up and smooth through each boiled and cooked part to blend together to make a creamy...heavenly bowl of goodness.

Squash Pumpkin Apple Soup Recipe
{gluten, dairy, egg, soy, nut and sugar-free}

2 TB of avocado or olive oil
1 large leek chopped (1 heaping cup of finely chopped leeks)
6-8 garlic cloves peeled and roughly chopped
1 large butternut squash peeled and cubed
2 large apples peeled and finely chopped
1 heaping cup of pumpkin puree (fresh or canned)
4-6 cups of broth
1 cup of coconut milk or plant milk of choice
1 ts. of ground cinnamon
pinch of ground nutmeg
pinch of ground thyme and sage
sea salt to taste
ground pepper to taste

raw or roasted pumpkin seeds to top

In a medium pot, saute the leeks and garlic, and then add in the squash and apples and saute for a few more minutes. Then add in the rest of the ingredients and let boil for 20-30 minutes until the butternut and apples get so soft and break down. Turn off the heat and use an immersion blender and blend until so soft and creamy or until your desired texture. You can also cool down and pour soup into a high powered blender and blend on high and then re-warm up for serving. Just be careful this could get dangerously hot :) I like to use the immersion blender for this reason. Serve up with a drizzle of coconut cream and a sprinkle of pumpkin seeds. 

ENJOY!

Happy soup-making! Tis' the season of fall when I make all things with squash and apples- and my kids say...."soup for dinner, again?!?" Yes!!! Yes :)

Much love and light to you, xoxo

Savory Pumpkin Seed Crackers

Sometimes you just need a nice... crunchy... salty... full-of-flavor snack, amiright?!? Why not make it packed full of protein, whole grains, minerals and so much good from the earth nutrition? Well this recipe is here to help you not be left out!

It is just nice by themselves, but you could easily make this to be the perfect match to any appetizer delite. Maybe hummus or salsa, or cut up fresh veg from the market or backyard. A nice little topper might be a cracker, hummus, a cucumber slice and a basil leaf. You can't go wrong with these! The added pumpkin and chia seeds are what give it the nutty flavor without the nuts and this is one recipe almost any allergen-striken friend can eat. I hope you give them a try and ENJOY!

Savory Pumpkin Seed Cracker Recipe
{gluten, dairy, soy, egg, nut and sugar-free}

1/2 cup of quinoa flour
1/2 cup of millet flour
1/2 cup of buckwheat flour
1/2 cup of garbanzo flour
1/2 cup of pumpkin seeds (pepitas)
1/3 cup of chia seeds
2 TB of olive oil
2 TB of date paste
2 TB of water
1 ts. of apple cider vinegar
1 ts. of ground rosemary powder
1 ts. of ground garlic powder
1 ts of dried onion powder
1-2 ts. of sea salt

extra flour for rolling out....
1/2 cup of GF oat flour

In a large mixing bowl, mix together all the flours and seeds and salt and seasoning. Then drizzle in the wet ingredients and use a spatula to mix it all together well. You will use another 1/2 cup of flour to roll out the sticky dough. I used GF oat flour, but you could use any of the abouve used flours too. Roll out with a rolling pin to around 1/2 inch thick. Then use a blade to cut the crackers BEFORE you bake them. I tried to cut a 2x2 square for the cracker and it made about 35-40 crackers. As you can see I did not cut very evenly- I was in the middle of a few other things and didn't focus on making it even. Still turned out fabuous and maybe I should just say I was going for the more "rustic" look anyways ;) 

Sprinkle a little extra salt before baking too.... then put in a 350 degree oven for 20-25 minutes until it gets crispy and golden brown. Let them cool completely before you eat one and this also helps them crisp up as well and get crunchy. 

Serve with hummus, salsa, veggies, even fruit, and can be used with soups, stews, and just about anything and everything. Once you try one, you will keep going back for more... I can almost promise you ;)

This recipe is especially for all my allergy-striken friends that long for a crunchy savory snack :) I hope you find ways to enjoy and nourish yourself through food, MUCH love as always, friends!

Cinnamon Crunch Granola Cereal

This has got to be one of my most favorite ways to enjoy fresh blueberry season here in Michigan. Waking up to fresh plump berries over some cinnamon cereal granola and add in some coconut milk or yogurt. It is good both ways! It is so simple and fresh and perfect for breakfast this time of year. Yes you could arrange your bowl with color and flash... maybe some special slices of cherries or peaches or banana too :) You could add in nuts, seeds, chia, hemp, and whatever you like and got. You just go crazy with it. But this. This simple and plain good ol' way to start your day has me saying extra thanks for this season.

I've had a few other favorite granola and cereal recipes over the years. But this one has me all love-struck because of it's simplicity and ability to just be as it is and if you want or can add in the seeds and nuts and such then by all means. But for me and my allergy sensitive house this one is just about perfect! Plus you can add in all the fresh or dried fruit you love along side or however you like. Easy to pack up and easy to enjoy... I hope you give it a try!

Cinnamon Crunch Granola Cereal Recipe

{gluten, dairy, nut, seed, egg, and soy-free and VEGAN}

2 cups of rolled certified gluten free oats

2 cups of rice puff cereal

1/3 cup of date paste puree

1/3 cup of maple syrup

1/3 cup of melted coconut oil

2 TB of molasses 

pinch of sea salt

and a sprinkle of cinnamon 

Mix all of the above ingredients in a large mixing bowl with your hands and then spread thin on a parchment covered 11x15 baking sheet and bake at 350 for 25 minutes until crispy golden brown. Pull from the oven and let cool and dry for another 30 minutes and then your cereal is ready for crunchy, tasting, and packing up in a jar for the pantry and ready to pull out for breakfast. 

It is so easy to half the recipe or double the recipe. It is just super basic, but I love it dearly for that. It is just about perfect for your summer fruit breakfast routine and why not add it on a smoothie bowl or chia breakfast pudding too :) It is my favorite!

I hope you have these pantry items by now after reading my recipes. The date paste and GF oats are major pantry items for my family and my recipes. This one should be easy to give a try too and match with all those gorgeous berries. Happy breakfast and much love as always...xoxo

Strawberry Banana Blender Waffles

Have you been enjoying all the fresh local strawberries?! Here in Michigan the strawberry season marks the true beginning of summer and the days are long and hot and it's strawberries that help us ring in the the summer solstice. My family likes to pick and eat as many as we can while they are perfectly sweet and fresh from the plant. Don't you think they are just sweeter we you eat them right from the plant?!? Maybe it's just the whole fun sensory experience, but I think they just taste best too!

If you haven't made it to the farmer's market or u-pick field yet- I think there is still time to look for some... at least I think that is how it is here in Michigan, maybe another good week or so of picking... so get out there and hunt some down. 

And then you can think about making these waffles, pie, jam, and put some away in the freezer for smoothies and crisps this winter... they are so many ways to enjoy frozen berries that you won't regret putting some away!

But while you got fresh strawberries these waffles make it feel like you are running a fancy pants diner with a gorgeous breakfast and a decent cup of coffee and good conversation. I hope you give this recipe a try. If you got a blender and a waffle iron- then you got it! Happy summer, friends!

Strawberry Banana Blender Waffle Recipe
{gluten, dairy, egg, soy, seed, nut and refined sugar-free}

In a large high powered blender add the following....
2 ripe bananas
2 cups of fresh or defrosted frozen strawberries
1/2 cup of date puree paste
1 lemon squeezed and zested
1 cup of plant milk (coconut, rice or others....)
2 TB of maple syrup
2 TB of avocado or olive oil
2 TB of apple cider vinegar

2 cups of certified GF rolled oats (or a mix raw dry quinoa and oats here)
1 cup of rice flour (or sub sorghum, quinoa, or millet)
1/3 cup of tapioca flour
1/3 cup of potato starch
1 TB of baking powder (corn-free version)
1 ts. of baking soda
1 ts. of sea salt

Put all of the ingredients above in a blender and blend.... until it is smooth and bubbling. If your mixture seems a little too watery you may need to add 1/4 cup of flour to the mix depending on how watering your berries were... but add the oat or rice flour to thicken up if needed... It is so great because all the mess is in your container- that you can even pour right to the waffle iron or skillet! SCORE!

Then I use my waffle iron according to it's instructions and then even cook for a bit longer than that to get the crispiness we desire. Because this recipe is vegan and has no eggs it can tend to be a bit soft (or soggy) if you do not cook long enough. So its about a 3-4 minute cook time on my iron- but that might be different on yours.  This recipe makes about 6 waffles or 12 pancakes. When I make them, we usually eat half and have the rest in the fridge ready to toast up for the rest of the week- so a great leftover!!! Make a big batch and stick them in the freezer ready to go! 

You can also make pancakes with this recipe. Pour from the blender onto a skillet and make small or large pancakes if you desire. I usually cook with some coconut oil on the skillet to get a crispier finish to pancakes.  Cook 3-5 minutes on a skillet to each side. 

Top the finished product with more fresh bananas, berries, organic powdered sugar or pur maple syrup. It feels like you reached fancy breakfast heaven, especially if you haven't had such since going GF. These little babies have a way of bringing more hope (and healing) to the GF/vegan journey if you ask me. You all of a sudden believe in making your food options feel that much bigger and better and more open! Your willing to leave the losses and bitterness behind and keep going forward.

I hope that for you my friends. Much love and light as always, xoxo

Spicy Buffalo Cauliflower with Dairy Free Ranch

Everyone needs a fun and easy app recipe in their back pocket when it comes to summer gatherings and picnic parties and such. I love the vibrant color and flavors of this dish and is a crowd-pleaser among most foodies :)

This recipe was inspired by Against All Grain's buffalo chicken wings and dairy free ranch. But I wanted to make a few substitutions- one of them being to make the "wings" out of cauliflower and not chicken :) And the other way using a vegan mayo so that it didn't have any eggs in it, so my following recipes reflect those options.

I made this appetizer for a gathering recently and explained how simply I made it because because I used a few already prepared sauces and spreads to make it easy. If I have some extra time up my sleeve in a month or so when eggplant and peppers come into season- I am going to make a spread of my own out of roasted eggplant and peppers. But the Trader Joe's spread is a great option and is made with clean ingredients and easy to use in a variety of ways. Check it out!

 

Spicy Buffalo Cauliflower Recipe
{gluten, dairy, egg, seed, nut, soy and refined-sugar-free}

1 large head of fresh cauliflower washed, and chopped up in easy to pick up pieces
1/3 cup of avocado (or olive) oil
1/2 cup of Trader Joe's Red Pepper Spread with eggplant and garlic
1 TB of apple cider vinegar
1 TB of maple syrup or honey
1 lemon squeezed and drizzled over
1/2 ts. of ground paprika
1/2 ts. of dried granulated garlic
1 ts. of sea salt
black pepper to taste

optional to make it spicy hot:
1 TB Arizona Pepper's Organic Harvest Hot Sauce 

Wash and chop the cauliflower and let it dry weel. Then in a large bowl mix the rest of the ingredeitns with the cauliflower and make sure each piece is spread well with the mixture. Then spread out each piece of cauliflower on a parchment papered baking sheet and bake in a 400 degree oven for 25-30 minutes until the pieces get a bit soft and crispy. Let cool for 5-10 minutes and put on your serving dish ready to serve. Serve with hot sauce on the side and fresh celery sticks and some of the dairy-free ranch dip below....


Dairy-Free Ranch Dressing or Dip Recipe
{gluten, dairy, egg, soy, nut, seed, and refined -sugar-free}

1 cup Hampton Creek Just Mayo
1/2 cup coconut milk beverage
1/2 cup of fresh parsley leaves
1/2 ts. of dried chives (you can use fresh (1 TB) if you got it)
1/2 ts. of dried dill (you can use fresh (1 TB) if you got it)
1 ts. of dried Italian herb blend
1/2 -1 ts. of sea salt
1/4- 1/2 ts. of crack black pepper
1 ts. of dried garlic
1/2 ts. of dried onion
1 lemon juiced (1/4 cup) add some of the zest if you want


In a high powered blender, mix up the above ingredients for a few pulses, being carful to not overly blend so that the parley stays just finely chopped. Pour into a Ball jar and have it ready to dip veggies, cauliflower wings, and pour over salads. 

There you have it- I hope you give it a try if you are looking for a new fun appetizer!