Chicken Schwarma + Coconut Basmati + Cucumber Salad + Cauliflower Chickpea Curry

Here's a meal that you cannot forget. You know the ones... they stick with you. The smells, the textures, the memories. It has all the qualities of warmth, love, nostalgia even. It may just for me because it does remind me of my time of living overseas in Israel. It also reminds me of friends I have eaten it with. It is the kind of meal that you make for a crowd and sit around the table for hours and laugh and tell stories. So I shared this meal with a group of lovely women I cooked for at the most recent Women's Wellness Retreat. I got to share a piece of my story and my heart with these beautiful brave women. And now, I am sharing this meal with you. I hope you give a try and recreate this same nourishing and loving meal for all of your people.  It is the kind of meal that offers space for CONNECTION, LOVE and a shared LIFE together. ENJOY!

Chicken Schwarma Recipe
{gluten, dairy, egg, soy, sugar and nut-free}

2-3 pounds of chicken thighs (I search down local, organic or all-natural meat for cooking)
2-3 TB of olive oil
2 fresh lemons-squeezed for 1/2 cup of fresh lemon juice
2-3 fresh garlic cloves finely minced
1-2 ts. of sea salt
1 ts. of ground black pepper
1 ts. of ground cumin
1 ts. of ground coriander
1 ts. of ground turmeric
1 ts. of ground paprika
1 ts. of ground cardamon
1/2 ts. of ground cloves
1/2 ts. of ground cinnamon
1/4 ts. of cayenne pepper

In a 9x13 Pyrex baking dish spread out the raw chicken thighs, drizzle some olive oil and lemon juice and sprinkle all the spices and salt and pepper over. Then use a fork or your hands to massage the spices into the meat. Then cover with foil and let it chill in the fridge over night or at least for an hour. Then bake in a 350 degree oven for 15-20 minutes covered and 15-20 minutes uncovered until it is fully cooked. Let cool for a minute and then you can either serve as is or slice each piece into a few pieces and make it more easy to serve on rice or pita.

The meat is super flavorful, juicy, tender and full of goodness. I like how it has it's own sauce and can be easily put over rice, lettuce, in pita or on a flat bread. A flawless chicken dish!

Cucumber Salad or Israeli Salad
{gluten, dairy, egg, soy, sugar and nut-free}
4 English cucumbers, sliced, quartered and halved again (1/8th of a circle piece)
2-4 small campari, cherry or Roma tomatoes (basically need 1/2 cup of tomatoes, diced)
1/3 cup of finely chopped onion, I used red onion for this recipe
1/2 cup of fresh finely chopped parsley
1/2 cup of fresh finely chopped mint
2 lemons squeezed for juice (1/2 cup)
1/4 cup of olive oil
big pinch of sea salt and cracked black pepper

Chop all of the above in a large bowl and drizzle in the lemon and olive oil and herbs and viola, it is that easy. You can add more or less of all of the ingredients depending on what you got on hand or growing fresh or your preferences. It is a simple, but absolutely perfect salad. Crisp and cooling- delicious!

I make this curry recipe as a meat-alternative to this meal, but also it is good all mixed in with the meat and over the rice because it not only has all of the same spices but add textures and flavors you can not plan more perfectly! The recipe is here- Cauliflower and Sweet Potato Chickpea Curry, but I will also put it below just to have them all in the same place :)


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, turmeric, 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 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...

And lastly I will give my instructions for the BEST coconut oil infused basmati rice and the steps to make it flawless each and every time!

Coconut Basmati Rice 
{gluten, dairy, egg, nut, seed and soy-free}

2 TB of coconut oil
3 cups of basmati rice
6 cups of pure water
hearty pinch of sea salt

So this recipe depends on how much rice you want to make I would suggest to make at least 6 cups of cooked rice for 4 people- so that would be about 3 cups of dry rice. You can make more or less of that amount. The key is to always have double the water for the amount of rice you have. 

So first step is to melt coconut oil in a medium to large pot. Once the oil is melted over the heat, add in the dry rice and let it toast and saute for a few minutes. It will start to give off an amazing aroma and you will look to see it has almost changed it color to look more toasted. Then add in all the water and the hearty pinch of sea salt and cover. Let the water come to a boil and then turn off the heat to a low simmer. You will have to watch this so that the water does not overflow. Once you start the simmer it will cook for about 10-15 minutes and will start to soak up all the water and you will see little poke holes formed. When you see this- turn off the heat and let it continue its cook in the pot, covered but no more flame. In about 10 minutes it will be ready to removed the cover and fluff up. It will be just about PERFECT- not too sticky or wet! and the subtle sweetness from the coconut oil and sea salt is just the perfect touch for any curry dish!

Layer all of the above recipes to create the most perfect of meals! I hope you recreate this lovely meal and share in CONNECTION, LOVE and LIFE.

Much love 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!

Creamy Curry 'Leftover' Turkey Soup

You probably made your way through the Thanksgiving leftovers already, so this recipe may be coming a bit too late for you, but maybe you stuck some of that leftover turkey in the freezer or you are still planning on roasting that turkey this coming month. This recipe I have been putting together the week after Thanksgiving the past few years. Turkey soup with a touch of some new flavors, is just the excitement you need after a week of prepping for the big feast. Soup is the easy recovery meal that lasts and nourishes without all the kitchen clean-up. Which then nourishes you in more ways than one when you are needing a little space and time away from the kitchen to rest :)

I think my most favorite meals to make are the one-pot-meals. Ones that have all the veggies, proteins, grains and whatever nourishing roots and vitamins your body craves in one simple pot. It all comes together and to me represents love, family, togetherness. It fills me up in so many ways!

Creamy Curry 'Leftover' Turkey Soup Recipe
{gluten, dairy, egg, nut, seed, soy and refined-sugar-free}

2-3 TB of avocado or olive oil
1 large onion finely chopped
4-5 garlic cloves finely minced
1 TB of fresh grated turmeric
2 cups of finely chopped celery
hearty sprinkle of sea salt
sprinkle of fresh ground black pepper
2-3 cups of chopped carrots
1-2 cups of chopped parsnips
1 TB of Italian spice blend (rosemary, oregano, basil, marjoram, thyme)
Or use fresh herbs if you got them!
1 TB of curry powder

8 cups of turkey stock (or a chicken or vegetable works too!)
1 can of full fat coconut milk

2-3 cups of your leftover turkey (white and dark meat together make the best combo!)
make sure you cut into bite-sized pieces before adding in

1 cup of finely chopped fresh parsley

add in 1 cup of dry small rice pasta or already cooked rice for another added texture
add more sea salt or pepper to your taste
add in a little more water or broth if you want more of a brothy soup

In a large 10 quart pot, saute your onion, garlic, turmeric, celery in the oil for a few minutes. I usually salt and pepper here so to sweat out and cook down the flavors perfectly. Then after 5 ninutes or so when everything softens up I add in the carrots and parsnips and continue to cook for a few more minyes. Then when everything is looking a little softer and smells fabulous- I add in the spices, herbs and liquids. I first cook in the spices the curry and the dried herbs and you can instantly smell them as they are add in and start cooking. Then I add in the stock, coconut milk cream and leftover turkey. This will slow everything down with cooking, but keep the heat the same and let it come up to a boil. After cooking for 20-30 minutes and the veggies are extra soft, add in the fresh parsley and dry pasta. Or if you prefer to add in already cooked rice, that works too! Cook for another 10 minutes and the noodles will be aldente and ready to eat. Serve with a sprinkle of fresh herbs and with a side of bread or biscuits!

Creamy, full of flavor, comforting and nourishing. That is this soup. A bowl of goodness. A bowl of love and gratitude. So much to be thankful for this season, and one way I show my gratitude is cooking nourishing food for my family and sharing it with others. It is a gift that keeps on giving. Happy cooking and resting, friends xoxo

Fresh Heirloom Salsa

Hey loves, I know it's supposed to be the 'first of fall' everything this week, but the weather is forcasted to be one of the hottest weeks of the summer (haha!),  well of what is left of summer. The forecast is upper 80's and even maybe 90's for the rest of the week. Soooooo my hopes of making some soups, stews and fall comfort food just doesn't seem appetizing anymore. And I don't feel like standing over a steaming pot in the steaming heat either! So, I re-worked the food plan for this week and made simple ingredients to basically make your own grain/salad/protein bowls. Kinda like the Abundance Bowls idea. They are easy, can please many types, and can be easy pull-out of the fridge and warm-up (or not) kind of food. So perfect for a busy and hot week of September!

So I made some baked chicken nuggets for the kids, turkey meatballs and even some BBQ beef too. I also made a large batch of smoky cumin and paprika kidney and black beans dish and a large batch of basmati rice. Basically make yourself a batch of a grain (rice, quinoa, millet, ect..) and a batch of meat protein, and a batch of legume protein and then chop up all the fresh veggies and herbs you got (basil, cilantro, lettuce, kale, ect)  and roast or saute some other veggies you got (beets, zucchini, carrots, sweet potatoes) and then layer it up and drizzle with dressings or salsa.

That is why this recipe came into play.  Last weekend at the farmer's market, I picked up a few pounds of heirloom tomatoes and some cute and spicy peppers. And that basically the base of any good garden blender salsa... so here's my recipe, and it's super wonderful this time of year while the tomatoes are absolute perfection! My bowl that included this salsa was a scoop of rice, meat, beans, lettuce, suated zucchini, cilantro, avocado, and this salsa- so basically a taco bowl, but you could add in and out what you got and what sounds good. It's my version of fast food ;) And now for the easy peasy wonderful fresh salsa...

Fresh Heirloom Salsa Recipe
{gluten, dairy, egg, soy, seed and nut-free}

1-2 pounds of a mix of fresh heirloom tomatoes
(I choose a yellow, red, orange and green variety to add to my mixture...)
I like to add in the yellow and orange because they are less acidic and help balance it out
I usually just cut out the tops if they are overly tough or dried out

2 small jalapeno peppers (or you can use any favorite heirloom hot pepper)
If you are not into too much heat, then use a knife to cut and scrape out the seeds and do not use the seeds in the salsa. If you enjoy a little spice then I would just chop off the tops and throw in the pepper. If you use one large pepper- then you will want to chop up before you put in the blender to help it blend more evenly.

1 small sweet onion, roughly chopped

2 ts of ground dried garlic powder
2 ts. of sea salt
1/2 cup of coconut palm sugar
1-2 cups of fresh chopped fresh cilantro
1 lime squeezed
1 lemon squeezed

Put all of the above in a blender and blend well until thick and all equally chopped.

Serve over a taco bowl, salad, grain bowl, or just eat by the gallon-full with your favorite tortilla chips and guac. I don't eat corn, so my absolute favorite chip is the Beanfield's White or Black Bean chips with this salsa. These chips are my chip of choice!!! I could eat these every day :)

Hope you give it a try- Hope you eat and enjoy this beautiful food that can nourish you and show your body love. Enjoy and MUCH love to you 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!

Fresh Herb Garden Pasta Salad

This is a salad I start making almost every summer about this time. The fresh herbs and produce you can find at the farmer's market is a part the inspiration- not to mention an easy dish to pass at a gathering, pack up for a picnic, and serve from the fridge when it's super hot and sweaty.

It's not overly difficult and you can switch out different veggies for what you got available. It is a great "detox" summer meal because of the fresh herbs and veggies and with the GF pasta it is a great allergy-free option as well. Also, it can easily be vegan- but if you want to add some parmesean or motzarella cheese it would be that much more fabulous too. I have also added organic chicken sausages and those not only had flavor but added protein too. So it can be made a few ways, but if you make it the fresh herbs in the dressing is what makes the difference in my opinion. The dressing is super fresh, green and wonderful!

Hope you give this super easy and fabulous summer salad a try!
Much love and light to you xoxo

Fresh Herb Garden Pasta Salad Recipe
{gluten, dairy, egg, nut, seed and sugar-free}

1 cup of cherry tomatoes halved
1 cup of chopped sweet bell peppers
1 cup of sliced and quartered cucumbers
1/2 cup of thinly sliced and cubed radishes
1/4-1/3 cup of thinkly sliced and chunked red onion

1 12 ounce package of GF pasta (my favs include brown rice, or a rice and quinoa mix option. I avoid the GF pastas with corn because of digestion issues and they get too mushyin my opinion)

Herb Pesto Dressing Recipe
1 cup of fresh parsley
1 cup of fresh cilantro
(if you got other fresh herbs growing I sometimes add a handful of fresh basil, chives, oregano or thyme too...)
1/3 cup of quality California olive oil
1/3 cup of fresh squeezed lemon juice
lemon zest from squeezed lemon
1-2 ts. of dried italian herb blend
1 ts. of dried garlic
pinch of dried onion
big pinch sea salt and black pepper
optional: add in a drizzle of honey or maple syrup before blending

Blend all of the above in a high powered blender to emosify and be a creamy green dressing. I sometimes double or triple this recipe above and make it available in the fridge to marinate meat, pour over salads and just have available to flavor rice, quinoa, or whatever other summer salad you got going. It's an added treat to just about anything savory!

Cook your GF pasta in boiling water and drain when it is AL DENTE! Then rise with a little cool water and pour into a large bowl with all the added veggies (and sausage if you are adding that) and then mix well together with the dressing and viola you got yourself a salad! If you are adding any cheeses or extra chopped herbs do that after it is all mixed well. Serve warm, or chilled, or however you damn please ;)

Hope you are well and enjoying the season of summer! Much love xoxo

Hawaiian Pineapple Pepper Crockpot Chicken and Coconut Basmati Rice

So this is the kind of dinner that comes out of cleaning out my freezer space. I had leftover frozen pineapple from Easter-week, a lost lone bag of roasted red peppers and some frozen chicken. I thawed all out over night and put them in the crockpot the next morning with a few other staples to flavor and when 4-5 o'clock rolled around- dinner was ready and it was easy to feel like a queen being served dinner with no effort. Which after days of needing to cook and bake from scratch and keep up with all the food allergies, it is always a treat to have the crockpot do most of the work :) And it gets me ready after cleaning the fridge and freezer out to do a big trip of grocery shopping the next day.

I love when something is thrown together out of leftover ingredients and it turns out so great you start thinking how you would actually need to buy the actual ingredients to make it again next time. This recipe is also somehting you can find done a multitude of ways depending on your preferences. I just used what I had and made it work. Now if only I could get my kids more excited about it... they are picky about just about everything. They did give it a try though and the sweetness and rice made it worth it :) Hope you give it a try or at the least go into your freezer space and find what kind of ingredients you need to use up and clean out. Happy cooking, xoxo

Hawaiian Pineapple Pepper Crockpot Chicken Recipe

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

2 lbs of thawed or raw chicken 

(use what you got or what your preference is...if I was to choose I would do a mix of white and dark meat to keep the best flavor and moisture from the chicken)

1 10 ounce bag of roasted or grilled red peppers (I thawed beforehand)

1 medium red onion thinly sliced and chopped

4 garlic cloves minced or finely grated

2 inches of fresh ginger finely grated

2 ts of sea salt (more or less)

1/2- 1 ts. of black pepper

2 cups of fresh or frozen pineapple, thawed to have at least 1/2 cup of juices

drizzle of olive or avocado oil

1/4 cup of maple syrup

1/4 cup of coconut aminos (or sub a soy-sauce or aminos-sauce)

1/4 cup of coconut palm sugar 

1/4 cup of tapioca flour

In your crock pot dump and mix all of the above ingredients and cook at the medium or low 6-8 hour time. I put the chicken in first and sprinkled in the spices and onion and stired to move all around and then added in the pineapple and peppers and made sure the suaces also got evenly mixed around too. I sprinkeld the tapioca flour last over the wet liquids and used a spoon to kinda mix in and make sure it was evenly dissolved in. Then I covered and set the heat and let it cook all day. When it was in there 6 hours it was done and the chicken could probably be easily shred up if you wanted to make tacos or fajitas out of the meat, but the chicken can be scooped out too in whole pieces and placed over the rice. 

Coconut Basmati Rice Recipe

2 TB of coconut oil

2 cups of basmati rice

3 cups of water

1 cup of coconut milk beverage

1 ts. of sea salt

In a medium saucepan, warm up some coconut oil and cook the rice in the oil for a few minutes while it gets toasted. Then add in the water and coconut milk and salt. Cook on medium to high heat until it is bubbling and then I turn the heat to low until the water is cooked in and then I turn off the heat completely and cover with a top and let it sit for 10-20 minutes for it to further the cooking process with no heat. Then I open up and fluff up and it is ready to serve. 

I topped this dish with fresh chopped cilantro, but green onions might also work. Like I said, whatever you got is what to go with ;) Some fresh lime or sea salt might be a nice finishing touch too if it needs it. 

Hope you get inspired to clean up the fridge and freezer and make something fabulous. Happy cooking and much love, xoxo

Damn Good Crock Pot Beef Stew

Thank you, God- for crock pots, stews, soups and whatever else you can cook-up, leave and then serve wonderfully a few hours later. But really this is my favorite crock pot meal for some reason- it is so simple, yet completely nourishing and satisfying. And worth swearing over- it's that damn good!

This time of year the bones need warming-up at most meal times. I'll confess soup and stew are on my brain majority of the time for meal planning. It only feeds into my day-dreaming about opening up a soup and bread shop some day.... ahhhh :) A girls gotta have dreams and goals, amiright?!

Maybe some of you wonder why I care about vegan (no eggs or dairy) options for many of my baked goods, but still consume meat and feel OK about posting a recipe where beef is a main ingredient. I will tell you... Although, I respect and value the views of any person on their food/consumers journey- me and my family eat solely based on what we do not have allergies/sensitivities to in our house. So we are not paleo, vegan, GAPS, AIP, keto, or whatever trending names for diets are out there currently.We eat what we have found to not cause hives, breathing issues, digestive distress, IBS, headaches, and the list goes on for our sensitive issues. So we are not under any real diet label- it isn't easy or straight forward, but I work damn hard to provide nutritious food for myself and family that will help us promote the best health, balance and peace in our house. And this involves meat sometimes. Because no one is allergic to meat in our house ;) THANK GOD! But we choose the best options available to us if possible, which means pasture-or grass-fed, without the use of pesticides or antibiotics, and hopefully from a local farmer as well. So the beef stew meat I use in this recipe I buy from a local farmer that sells at our local farmers market. I can get it for 6 dollars a pound and buy meat for this meal under 20 dollars that will last us 2-3 nights of food. So I call it a "frugal meal", yet it is still a treat in our house because we do not really eat beef at this caliber more than once or twice a month.  So yes, I get food and diet and nutrition has LOTS of opinions on the matter- trust me- after 10 years of being in the "biz" of food and recipes and holistic health I GET IT! But I always come back to with myself and my clients--- what is your body telling you--- to be best nourished, balanced, and at peace- this is a different answer for every person, so the reminder is to be curious and kind, and not judgmental to yourself or others. OK- I get off my soap box now!!! time for the recipe :)

Damn Good Crock Pot Beef Stew Recipe

{gluten, dairy, soy, nut, seed and sugar-free}

1 very large onion, finely chopped

5 garlic cloves, finely minced

1 TB of grated turmeric

1 TB of grated ginger 

1 bunch of green onions or leaks finely chopped

pinch of sea salt

1-2 TB of avocado or olive oil

In a large pot, sauté the above ingredients until soft. While that is happening, coarsely chop up your potatoes and carrots below...

2 pounds of potatoes chopped into cubes

2 pounds of carrots sliced

3 pounds of grass-fed or pasture raised beef stew meat (most grocers have this meat already designated as "stew" meat)

1 ts. of sea salt/black pepper to taste

Then dump the above carrots and potatoes into the crock pot, when the onion saute mix is soft dump those over the carrots and potatoes and mix together then dump your raw fresh beef stew meat cuts in the same sauté pot and just brown the meat on all sides and use up the oil/onion juices in the pot as well. When the meat is browned on all sides, dump that also in the crock pot with potatoes and carrots and mix well to get an even mixture. Then you can add your fresh herbs and sprinkle and mix those in.

1/2 cup of fresh herbs- I use a combo of thyme, rosemary, sage, oregano if I got it

1/2 cup of fresh chopped parsley 

Then in the same pot you used to saute your onions and brown your meat- add 4 cups of broth, sprinkle in the tapioca flour and the following spices...

4 cups of broth: use either bone broth or veggie...I usually use a mix of both

1 6 ounce can or organic tomato paste

2 TB of tapioca flour

1 TB of dried Italian herb blend

1 ts. of ground garlic powder

sprinkle of sea salt and black pepper

Use a whisk and blend in the tomato paste and flour into the broth and you make a thickened gravy after about 5-7 minutes over high heat. Then pour this gravy over all the holes and crannies of the potato and meat mixture already in the crock pot. It will soak to the bottom of the crock and you will start to see in on the edges of the mixture. Set your cook time on low if you have 8 hours to cook. But f you have 5-6 then put it on high. I usually start mine cooking around 9-10 am in the morning and leave it on high until 3-4pm, and then put it on low or keep warm for the last house of cooking and serve around 5-6 for dinner.

Toppings to serve: 

I love to serve with a sprinkle of fresh parsley (or cilantro is great too)

Some on my family also love a dollop of sour cream

And most in my family make this a full wonderful mean with a large slice of my bread

I make this meal probably every 3-4 weeks during the winter. And it is a beloved favorite and every time I think- is there a more filling meal? My favorite part of the meal though is the fact I can make it in the morning and have the whole day to go on family adventures or accomplish some other task of the day and just roll into the kitchen at dinner time and serve it up with delight! It must be some form of magic if you ask me. The past few Christmas Eve's I've made this that morning and after a party (or two), an evening church service, then we come home to a warm nourishing meal out of the crock pot and snuggle in for the next 24 hours of magical Christmas. I hope you do something similar so that you have less work in the kitchen. 

Much love, xoxo

Quinoa Minestrone Soup

Soup and bread. They go together hand in hand...Nourishing the body and soul. There is something about this time of year too- I just love how you can clean out your produce bin in the fridge or from a trip to the farmer's market and come up with a simple, but completely nourishing pot of goodness. The making of a big pot of soup does more than just feed you and your family dinner. It feeds the soul with the process of making it. The chopping, and the gathering, and the creativity and colors and smells. It feeds you on another level as a human being. I feel the same about bread-making. These are the simple practices in the kitchen that only aid you in the healthy and nourishing road to a healthier, and more balanced self. So this soup has been recently thrown together for some dear friends and I couldn't help but share it with you as well.


Quinoa Minestrone Soup Recipe
{gluten, dairy, nut, seed, egg, sugar-free and vegan}

1-2 TB of olive or avocado oil for sautéing
1 large onion chopped
3-4 minced or grated garlic cloves
1-2 TB's of minced or grated fresh tumeric
1-2 TB's of minced or grated fresh ginger
2 cups of chopped celery
2 cups of chopped carrot slices
2 cups of chopped parsnips
1-2 cups of finely chopped kale
2 cups of chopped winter squash (acorn or butternut)
sea salt/black pepper to taste
4-6 cups of vegetable broth (or chicken/bone broth for non-vegan)
2-4 cups of pure water
1 24 ounce jar of organic pasta marinara herb sauce
2 cans of organic cannellini beans
2 cups of frozen organic chopped green beans
1-2 cups of frozen organic peas
3 TB- 1/2 cup of finely chopped fresh mixed herbs (parsley, thyme, rosemary, or sage)
1 TB of Italian dried herb seasoning
1 cup of dry quinoa

You like how I estimate the amounts of many of the ingredients. That is because you can make this soup even if the measurements are not exact. And if you have more or less of another veggies you need to use up- then throw it in. Another name for this soup could be- "Clean Out the Fridge Soup" :)

In a large soup pot (8-10 QT pot), sauce the onion, garlic, turmeric, and ginger in the oil until it starts to soften, then add the rest of the veggies and saute for another 5-10 minutes. Add a sprinkle of sea salt and a pinch of black pepper to help in the saute process. 

After 10 minutes of cooking veggies down, add the broth, water, marinara sauce, beans and the herbs then cover the pot. Let it come to boil and cook for 30-40 minutes until the squash and carrots are soft. Then add in the frozen beans and peas and quinoa and more fresh herbs if wanted. Make sure the heat is on low so the quinoa can cook in the broth and not burn in the bottom of the pot. After about 15 minutes- the quinoa will be fully cooked into the broth and it will all come together.  You made need to taste test the level of sea salt or pepper at the end. I usually cook with less salt and then add it in the end to draw out the flavors but make sure you don't add too much. Serve with fresh chopped parsley for topping and add some bread and you got yourself a hearty nourishing meal.

Hope you enjoy! Much love, as always xoxo

Blueberry Pancakes

Friends, I know it has been forever since I was posting regular recipes. I have had a long season of no sleep, recovering, moving across town, growing babies into small children, health issues, pain, trauma, loss, and yet I still keep going, but the recipes stopped. I am hoping to re-think how this blog and recipes come from me over the rest of the year and hopefully jump start a new version of Hope for Healing by 2017. Maybe a little less bloggy and more of a recipe resource. Or who knows!

But for now, I thought I would still add in a few recipes when I can or when I am inspired. And, blueberries are bringing me out of my funk for now. So, thank you, God for blueberries :) These little babies are making their way into almost every meal and about 100 pounds of them landed into the deep freezer. So yes, we love our blueberries around here. I don't expect you to understand, but if you do, you may just have some blueberry pancakes on the brain as well.

Blueberry Pancakes Recipe
{gluten, dairy, egg, soy, nut, seed, and refined sugars-free}
1 1/2 cup of oat flour
1/2 cup of tapioca flour
1 cup of either rice, sorghum, or quinoa flour
1 1/2 TB of baking powder (I use Hain brand for no corn ingredients)
1 ts. of baking soda
1 ts. of sea salt
1 cup of mashed bananas (about 3 ripe bananas)
1/4 cup of maple syrup (or coconut sugar)
1/4 cup of olive oil
1/2 cup of applesauce
1/4 cup of apple cider vinegar
1 1/2 cup of coconut milk beverage

1 heaping cup of blueberries mixed with 1-2 TB of both lemon juice and maple syrup in a small saucepan, sauce until soft and with tons of blue juices but the berries still have form

you can sprinkle extra fresh blueberries if you want more blue ;)
                            
On a pancake skillet or crepe pan, scoop a TB of organic coconut oil onto the pan and let it melt then use a 1/3 cup and scoop the batter onto the pan. I can fit 8 pancakes on my large electric skillet pan, but probably only 2-3 on a small crepe pan. This recipe usually makes me about 18-20 small pancakes. You have to let them cook on a 325-350 heat for about 3 minutes on one side and 2-3 on the next. Make sure to not leave the pan side to avoid burning :)
                          
Serve with a dollop of ghee or butter and some pure maple syrup for breakfast, lunch or dinner. Paired greatly with smoothies, potatoes, or some form of sausage. That's a meal and a half for most! Also, a great recipe to keep for most all nut-free and egg-free pancakes- the applesauce, banana and apple cider vinegar combo make the difference. Omit the blueberries and add in any berry or pumpkin, squash, or beets... whatever.

Much love and grace and peace.
Love,
Stephanie

Sweet Potato Quinoa Nuggets

Another sweet potato treat. These nuggets are perfect for a half pint's dinner, or let's be honest, they are perfect for two full grown adults to share as a snack, dinner or fun appetizer too. Super simple ingredients and full of nutrition, protein and flavor. Healthy food doesn't have to be hard to swallow and eating crappy processed food shouldn't be a crutch to fall on. 

Friends, you deserve to feed your life goodness. Yes, I am referring to food, but also all forms of life, hope and good. Your body and life will give back to you what you put in it and if you are feeding it processed crap, then what do you expect?!

So choose life and goodness today. And whip some of these sweet and crunchy sweet potato nuggets to spice it up a bit. This dish could also be a fun finger food at any holiday party. Or perhaps a great addition to any game-day spread. You can serve with your favorite aolli, ketchup, BBQ, or even a Greek yogurt (or vegan alternative). I mixed up some veganaise, organic ketchup and a dash of chili powder to my serving plate. I love sweet potatoes with a little kick of spice. 

Sweet Potato Quinoa Nuggets Recipe

{gluten, dairy, nut and egg-free, vegan}

2 cups pre-cooked quinoa (cook 1 cup dry quinoa and with 2 cups veggie broth for added flavor)

3 cups of pre-baked sweet potato mash (bake 2-3 small sweet potatoes in foil at 350 degrees for 1 hour)

1 cup of garbanzo bean flour

1/2 cup nutritional yeast (optional: added for flavor only)

2 TB of olive oil

1 ts. of each paprika, chili powder, garlic powder, tumeric, cumin, sea salt and black pepper

1/2 - 1 cup of finely chopped kale

2-3 TB of finely chopped fresh cilantro

Mix all of the above ingredients together in a large mixing bowl. 

The 'dough' will almost be like a sticky cookie dough. Then form small TB sized patties in your hands and  place the nuggets on parchment paper on a baking sheet. Drizzle the nuggets with olive oil and even press down with a measuring cup to help them flatten and have a flatter or more even surface.

Bake at 375 degrees for 30 minutes. You can flip them half way if you want them to have even crispy sides. This recipe should make about 35-40 nuggets depending on how big you make them.

They come out crispy on the outside and chewy soft in the middle. Serve with your favorite dips: ketchup, BBQ, vegan mayo, mustard, plain or Greek yogurt....the list can go on....

Kids will love these finger foods too. Just make it fun for them to dip them in a yummy sauce or yogurt. Or have them help you mix up the batter and get their hands dirty too. That is the one thing that I have found with my picky 3 year old eater is that if he helps make it there is a higher chance we will actually eat it too! And even if you don't have any little ones to share this with, I hope you try these nutritious treats out and have fun too!

Much love and ENJOY!

Garden Fresh Sesame Noodles

I'm finally back with a great recipe for this time of year... I have made this dish half a dozen times in the last month and it is because it is so easy and fresh and a great use for all the fresh veggies you are gathering from your backyard garden or farmer's markets. Besides this dish being quick, it has become one of my husband's favorites and a sneaky way to get the whole family to eat a nice variety of veggies.

In the late summer, it is nice to have a go-to dish that you can gather most of the ingredients in the back yard or from a local garden stand. Last week I was running around most of the day making stops at stores and even a quick trip to a park for my son to let out some energy. And, then before you know it is 5:15pm and my husband calls to say he's on his way home from work. Ah! How did it get to 5 already?! And, the question of the hour..."what to make for dinner???" It would have to be something that will not cause more stress to a busy day. And that is exactly where this dish comes into action. It is easy to find a few things to chop up from the garden, throw in some wonderful Asian flair and comforting brown rice pasta and viola, dinner in 30 minutes or less!

I am not the first to say that this year's garden was a bit of a disappointment with all the weird weather conditions, lack of rain and excess bugs. The soil just seems tired this year. But regardless, there still has been a bounty, even if there is not an overflow to freeze or can. In some ways, you can't feel guilty for not canning peaches and tomatoes this year because in many places (especially here in Michigan) the weather circumstances have made it difficult. My beans have been producing a ton in the past few weeks, and I couldn't be happier because they are one of my fav's fresh from the vine. Plus, one of my zucchini plants has been a trooper and has produced well over a dozen zucchini and I am thinking we still may get a few more before the season is done. Peppers are just about to pop, I have been having an occasional one here and there, but by next week I think I will have them coming out my ears. I guess that will be one I can freeze for later soups, chilli's and stews this winter. After talking with other gardening friends, it is easy to see that this season hasn't been the greatest, but we are still finding joys and lessons from the earth this year regardless. And this dish will have you sharing in the harvest with it's vegetable variety. All of the veggies and herbs came from my back yard minus the garlic, onion, ginger and carrots. Next year I think I will try and plant those (maybe not ginger though-wrong climate) just to see if I can make this one pretty much from backyard to table. So good!

Fresh Garden Sesame Noodles Recipe 
(gluten, dairy, nut and sugar-free)

1 package of 16 ounce brown rice pasta (I use Tinyada's spirals fusilli, or spaghetti)

3-4 cloves of finely minced garlic
1 TB of finely minced ginger root
2-3 TB of olive oil
1 TB of toasted sesame oil

1 cup (2-3 stalks) of sliced celery
1 medium zucchini sliced and halved
1 large chopped bell pepper (or 2-3 smaller sweet red peppers)
1 heaping cup of finely sliced green beans
2 cups of shredded carrots
large handful of finely chopped fresh basil
large handful of finely chopped fresh cilantro

2-3 TB of wheat-free low-sodium tamari sauce
1-2 TB of rice vinegar
1 ts. of ume plum vinegar
2 TB sesame seed butter (tahini)
2 TB of natural sunflower seed butter
1/3-1/2 cup of water or vegetable broth to thin the sauce
dash of sea salt
dash of black pepper
dash of cayenne powder

First, if you want to chop all of your washed veggies that might be the best way to assemble. Cut zucchini into chucks or half circles, slice the green beans into almost pea sized pieces and roughly chop the bell pepper. I like my celery chopped big and thick as well, but you can chop it thin and make it unseen as well. Then grate 2-3 large carrots to get about 2 cups of shredded carrots, and finely chop a handful of cilantro and basil as well. Grate or mine your ginger root and garlic and then you are ready to start the cooking. Boil a large pot of water for your 16 ounces of pasta and when the pasta starts cooking you can start sauteing your veggies.

Start with pouring the olive and sesame oil in a large saute pan or wok. Then toss in the garlic and ginger first and let saute for at least 2 minutes alone on medium heat, then throw in the celery and peppers, cook down for a minutes and then add the green beans and zucchini. There is really no order to the veggies- just make sure you try and let a few cook down before adding the rest so that they are not all trying to cook at the same time. Cook for another 2-4 minutes until all of the veggies are getting soft and translucent. Then add the tamari sauce and the rest of the liquid ingredients. Add a dash of salt and pepper. Even though there is a lot of sodium in the tamari and vinegar, you still want a touch of the sea salt to bring out the flavors as well. Then lastly add the carrots and herbs and turn down the heat, Let simmer and bubble and make sure to also watch the bottom of the pan to not have any burning. Stir consistently with a nice large spoon or spatula.

Then about this time the noodles should be al dente (about 10-12 minutes of boiling). Then drain the noodles and pour the al dente noodles into the vegetable sauce. Stir well and let sit off of heat for 5-10 minutes for the noodles to soak up the sauce. Then you are ready to serve hot and fresh. Serve with a topping of more fresh herbs or some fresh grated carrot. It looks more pretty that way, but to be honest it is so yummy you will not care too much how it looks and will be thinking about seconds before you finish firsts. 

This dish has everything you want in a late summer meal. It's creamy, tangy, fresh and crunchy, savory and sweet, and not to mention super budget friendly as well. You can add some added protein with some grilled chicken, salmon or keep it vegan with some tossed garbanzo beans or other favorite legume. It is nut-free and you wouldn't know it. It is perfect for the peanut lover that cannot have nuts anymore. And, really, the bottom line is that it's addicting. 

This recipe will serve between 6-8 people, and can be easily stored for leftovers or even a cold pasta salad. I have done both of those options over the past month and it still tastes great!

I hope you are finding yummy recipes to make with all your garden and farmer's market goodies. 

Much love as always!

Stephanie

Hearty Rainbow Vegetable Chili (vegan)

It has been cold and wintry the past few days and there is no better way to warm-up the chill but with a big pot of vegetable chili. Lots of veggies and lots of beans to comfort the cold and weary soul. Warming on so many levels. Then you add the spices and some warm vegan cornbread and you are set to hibernate for a quick meal after playing out in the snow. Or at least set to hibernate for a few days! 

Just look at all those colorful veggies- That's why I called this "rainbow-vegetable" chili. It was one of those days when I was cleaning out the fridge in the middle of the latest snow storm I decided that the colorful arrangement of purple cabbage, yellow sweet potatoes, orange carrots and green kale was such a pretty color combo that they had to be put to good use in a big pot of something warm. Why not chili? And why not fill up on a colorful rainbow of veggies in one meal? You won't be missing meat in this dish, the veggie combo and the shredded cooked cabbage (great ground meat sub) really make a perfect vegan meal. It is so simple and makes a huge pot of goodness to warm up for days or share with friends.

Plus, I have been inspired as of late to try and eat more vegetables in the winter months. I sometimes feel guilty for eating frozen, out of state, or canned veggies in the winter, and seem to sadly eat less for that reason. Which in return slows down your digestion and may even cause more digestive build-up in the end. Yeah yeah, it's winter so it is time to be eating and digesting more slowly. And, spring is a time to detox and summer is a time to be rejuvenated with lots of vitamin D and fresh foods. But still, you have to keep trying to fill your plate with as many colors and vegetables as you can, all year long...so a bowl of this amazingly filled vegetable chili will be good for you on so many levels this time of year.

 

I made a double batch of this chili so that I could have leftovers, freeze some and share with friends. So I will share the more 'normal' sized recipe and you can decide if you want to make a ginormous batch or not :0 It's completely up to you. I always say that I rather do the cooking once and have something nutritious to warm up on the stove for lunches and dinners. I guess it's convenience in the 'real food world'. 

Hearty Rainbow Vegetable Chili Recipe (vegan)
1-2 TB of sauteing oil (grapeseed, olive, ghee)
1 large yellow or red onion, finely chopped
1 heaping cup of chopped celery
1 large bell pepper chopped
4-5 finely minced garlic cloves
1 cup of chopped carrots
1-2 cups of finely chopped purple cabbage
1 cup of chopped sweet potato
4-5 cups of vegetable broth
4 cups of blended (pureed) stewed or canned tomatoes
1 15 ounce can or 1 1/2 cups of cooked black beans
1 15 ounce can or 1 1/2 cups of cooked pinto beans
1 15 ounce can or 1 1/2 cups of cooked kidney beans
1 heaping cup of finely chopped fresh kale
1/2 cup of finely chopped fresh cilantro
1 TB of chili powder
1 TB of ground cumin
1 ts. of ground paprika
dash or 1/4 ts. of ground ginger and cinnamon
cracked pepper and sea salt to your taste

In a large 8 quart pot, on medium heat, saute the chopped onion and garlic in the oil for a few minutes until soft. Then add in the cabbage, carrots and sweet potato to cook and saute for a few minutes as well. Then add the tomatoes, broth and beans and bring to a strong boil. Then reduce heat and add in the kale and cilantro and spices. Then cook until chili is reduced and cooked. Time to cook varies from 45 minutes to an hour. You can also add all but the fresh greens to a slow cooker plus 1 cup of water and cook on medium to low heat for 7-8 hours (or medium heat for 4-6). 

Serve chili with fresh herbs, avocado, scallions, tortilla chips, over a bed of brown rice or quinoa. Or over some polenta or fresh corn bread. Perfect for a winter day. Perfect for hibernating. This recipe will serve 6-8 people.

I hope to share my vegan cornbread recipe in the next post to follow up with a perfect pair for this one pot dish. It is budget friendly and full of vitamins, fiber and hearty goodness. It is meals like this that helps me save on my GF grocery budget and still feel completely nourished and fulfilled.

I hope you have a warm weekend with lots of relaxing time to read, catch up on sleep or play in the powdery white stuff outside.

Much love as always- Stephanie