Quinoa Stirfry Pilaf

I made this quinoa dish on a whim last weekend, and loved it so much I thought it deserved a blog post. If you are not used to making quinoa then this may be a good starter recipe or at the least will show you you can use what veggies you have laying around to make something special with quinoa. It is a great dish to pass at gatherings and not to mention packed with protein, vitamins and minerals so a great addition to the diet if you are avoiding animal proteins for allergies or other reasons.

I added in carrots, broccoli, and kale, but you could easily add in some zucchini, peppers or spinach depending on what you got. The fresh chopped cilantro is a great topper, but if you want to add some crushed peanuts, scrambled eggs, or even add in the additional meat protein you have yourself a main dish. Quinoa is great this time of year because it is not an overly heavy grain and mixes so well with fresh or cooked veggies from the garden or farmer's market. It also is great warm, but also great cooled off or packed for a picnic. When spring and summer roll around I find much more inspiration for quinoa dishes in my life and this is just one of them :) Happy cooking and much inspiration as you take the steps for hope and healing in your life.

Quinoa Stirfry Pilaf 
with Carrots, Broccoli, Raisins, and Cilantro Recipe
{gluten, dairy, egg, soy, nut and seed-free, vegan}

2 small sweet onions finely chopped
4 cloves of garlic finely minced
1 TB of finely grated fresh ginger
1 cup of finely chopped kale
2-3 TB of olive or avocado oil

2 cups of dry quinoa
4 cups of water (or 2 cups veggie broth, 2 cups water for more flavors)
1/3 cup of coconut aminoes (you can use tamari, aminos or soy sauce here too if soy is not an issue)
1 cup of shredded carrot
1 ts. of sea salt (more or less depending on taste preference)
1/4-1/2 ts. of black pepper
1/2 cup of organic raisins
1-2 cups of fresh or frozen broccoli pieces
1-2 extra cup of veggies: peas, zucchini, peppers, or green beans

1 cup of freshly chopped cilantro for topping
can also top with toasted almonds, cashews or peanuts in you prefer

In my humble opinion, the best way to make a quinoa pilaf is starting by sauteing the onion, garlic and spices in oil first then add in the dry quinoa and saute that for a few minutes and then add in the water/broth and wet ingredients if there is some. Then in this dish once you do that you can cook on medium heat until it comes to a boil, then turn on low and add in the rest of the veggies, and cover and cook until the water is gone. Then turn off the heat completely and let sit for 15-20 minutes, then open the cover and fluff it and pour it into a serving bowl- this is when you can top with fresh cilantro or other favorite toppings. It is that simple. If you want to add in some scrambled eggs or grilled chicken to the final dish then by all means :)

Hope you give this simple dish a try to see how you like it, and maybe inspire your own quinoa creations depending what you got on hand in the pantry and fridge and what you can forage from the garden or market. Happy creating and much love, xoxo

Kale Pear Quinoa Salad

This quinoa salad is your new best friend. Once you learn the ways of quinoa and buy the bulk bag at Costco- you and quinoa will be BFF's for life. You can make a quinoa salad in a variety of ways, but I always come back to adding fresh greens, herbs, and sneaking in a fresh fruit and finishing it off with a little crunch of seeds, nuts or maybe even some crispy chickpeas. These are my quinoa salad guides- learn it's ways and you will be forever be inspired by how to mix it up.

It's true- a great earthy, spring salad like this will carry you through till summer. Also once you make a quinoa dish like this, it is easy to see how you can make this same salad a hundred times with mixing in and out whatever fresh or dried ingredients you have on hand. I do this throughout the whole summer with whatever lovely and fresh produce and veg I can scrounge up at the market that week.  Let this recipe be your teacher and before long you will be the master of the quinoa salad.

Kale Pear Quinoa Salad Recipe
{gluten, egg, and soy-free, can be made without nuts, seeds and dairy as well}
1/2 cup of minced red onion
3 grated cloves of garlic
2 TB of olive oil
2 cups of dry quinoa
1 ts. of sea salt
pinch of fresh ground black pepper
4 cups of water

In a medium pot saute 1/2 cup of red onion with 3 grated garlic cloves in olive oil until they get soft and then mix in the dry quinoa and stir around for a minute or two, then add in the water and let it cook until it boils. Then turn down the heat, half cover the pot and let it cook until the water is cooked in. Then when you see no more water, turn off the heat, and cover the pot to let it sit for 10-15 minutes. Then add in the following...

1/2 cup of finely chopped fresh cilantro
1/2 cup of finely chopped fresh parsley
(more or less of the above according to your taste...)

The warm quinoa will help wilt the herbs and cooked quinoa will soak in it's flavor. Let it sit for another few minutes and then pour into your serving bowl and mix in the following...

1 heaping cup of finely chopped lacinato kale
1/4 cup of finely minced fresh red onion
1 fresh bartlet pear cubed, about 1 cup's worth
handful of dried cranberries (or cherries)
handful of crushed pecan (or pumpkin seeds)
diced ripe avocado

Toss all ove the above together and then the following you can add as much or as little as you want...

Sweet Lemon Dressing
1 fresh lemon squeezed
1/3 cup of California olive oil
1/4 cup of pure honey or maple syrup
1-2 TB of apple cider vinegar
pinch of sea salt
pinch of black pepper
pinch or dried Italian blend herbs

Put all of the above in a small 1/2 pint jar and shake up until it is all well mixed and emolsified. Then you can pour over the salad or just have available to drizzling over as an option for your guests. 

Also, it is also a great touch to rub the dressing into the fresh chopped kale leaves before mixing as well- it helps the leaves soften and even taste less bitter too.

Also, if you are going to serve and eat right away, finely dice up a ripe avocado to top with as well. Or if you are going to chill and then serve, cover with fresh avocado when you are ready to serve so that avocado stays green and fresh.

optional addition of goat cheese sprinkles over top is a great touch if you can tolerate dairy

Serve warm just like this or if you want this salad can be easily stored in the fridge to pull out as a chilled salad for any gathering. It is a great side dish or could also be the main course- especially if you add some nuts, or you could even add some garbanzo beans for more protein and substance. It is also a great salad to make ahead of time for lunches on the go or for a picnic dinner at the park. It truly is a versitle protein packed delicious meal. 

Much love to you friends, xoxo

Spinach Quinoa Socca Cakes (vegan)

I had a AH-HA recipe-epiphany the other day while driving in my mom-van. I was thinking about dinner and thinking about making something with what I had readily available in my kitchen. Something quick and something toddler-friendly. Something that would be fulfilling by itself and of course have lots of great nutritional value. I do not know why it took me so long to put these super simple ingredients together: garbanzo bean flour, quinoa and spinach. These 3 wonderful ingredients are the base to these cakes and apparently are what I have floating around in my brain while out and about.

I make socca bread from garbanzo bean flour quite often for my son. (Favorite socca bread recipe- yet I do not soak for 8 hours and keep it less crispy so it is easier for my son to eat). It is a great finger food for babes and toddlers full of fiber, protein and lots of good vitamins. Along with garbanzo bean flour, I always seem to have quinoa either already made in the fridge or ready to quickly make in the pantry. So why not add these simple staples together, add a fresh handful of spinach and viola- a hearty healthy dinner recipe made in minutes. Plus, very friendly for the gluten-free budget and can be easily warmed up for leftover lunches and dinners.

Spinach Quinoa Socca Cakes Recipe (vegan)

1 1/2 cups of cooked quinoa (or 1 cup dry quinoa and 2 cups water cooked on stovetop accordingly)
1 cup of garbanzo bean flour (I use Bob Red Mill's)
1 cup of pure water
2 ts. of extra virgin olive oil
1/2 cup of shredded fresh carrots
2 cups of finely chopped and shredded fresh spinach
1/2 - 1 ts. of sea salt
1/2 ts. of garlic powder
1/2 ts. of paprika
1/2 ts. of ground cumin
1/2 ts. of dried rosemary
1-2 TB of fresh cut parsley (or 2 ts. of dried Italian seasoning herb blend)
optional addition: nutritional yeast

1 TB of sauteing oil: grapeseed oil, ghee or coconut oil

In a mixing bowl, mix together all of the above ingredients. Let sit for a few minutes to let the flour soak up the liquid and everything will mesh together real well. Then prepare a griddle or iron skillet to saute the cakes. Warm 1 TB of oil and have the heat at medium. Then use a 1/3 measuring cup to put the batter in the pan. Use the measuring cup to mold the cakes and then plop in on the pan and use the base of the measuring cup to flatten out the pattie. This seems to be the best way to form the cakes and keep it all together. Saute on each side for 3 minutes. It should be crispy on the outside and cooked in the middle. If you have the heat too high it will crisp up before the middle is cooked and that is fine if it happens, just then you will want to continue to cook the patties in the oven at 350 for another 10-15 minutes. This recipe makes about 8 cakes, so you can put 4 cakes in a pan and cook twice. Within 15 minutes your dinner should be done. Serve with your favorite condiments and a side of salad or veggie. A great finger food, but also could be made into a nice fork and knife dinner as well. 

I really love the flavor of these cakes, but you could add your favorite variety of spices or herbs. Plus, I love how you do not need any eggs or additional flour mixes to make this work and stick together. Garbanzo bean flour is amazing for cooking and has so much protein as well. Love it. This dinner (or lunch) doesn't need more protein or meat and you can make it for less than a dollar. Who said eating less meat or vegan was hard? Really?! It doesn't have to be. And it is amazing how much you will expand your palate and life to try new things.

I hope you have a yummy day planned ahead of you and much love as always!

Apple Pumpkin Chicken Curry

Hello Friends! I have been super busy the last week with celebrating my baby's first birthday. Yes, I now have a one year old! So crazy to think over the last year of all the learning experiences, and we had a ton of fun celebrating with lots of cake, friends and fun. I hope to share a little of what kind of cake I made my babe (monkey cake), and maybe a few pics but for now, I have a confession, and a recipe...

I think I may have lied to you. I recently told you that my Wild Rice Squash Soup was like 'fall' in a bowl, and yes it is a very nice fall meal, but then today I made a pot of curry that used all of my fall favorites...apples, cider, pumpkin and cabbage. So, you see, I may just have to say that this delectable pot of curry is my newest fall favorite meal. And quite possibly tastes more like 'fall' in a bowl, and it will have you swooning praise to the season of abundant harvest.

I think I have also decided that fall is my most favorite time to cook and bake (I may or may not have mentioned that before). With apples, pumpkins and so may other fall veggies, you can go either sweet or savory with so many of the same ingredients that you have so much versitility and options. Plus, winter squash, pumpkins and apples last so long in a cool place. You can put them in the cool, dark basement and they will last for a few weeks... unlike some of our spring and summer favorites that will mold or rot within a few days of picking.

This curry stew will warm your digestion to get ready for the winter months and help you feel nourished and satisfied with abundant fiber, protein, healing spices and a perfect blend of flavors. Plus lots of vitamins (A and C), magnesium and potassium. If you are vegan or vegetarian, you can take out the chicken and add some green or french lentils and it will be just as wonderful. Or if you are like me and want a little of both you can add some cooked lentils atop your cooked quinoa before you cover everything with this sweet and savory curry. I know you will just melt when you try this dish.... it makes a lot so serve it up to the whole family (baby too!), or pack it up for lunches, leftover dinners or freezer meals. It is a great way to make dinner last for a few days. And, because it is so delicious, I know you will be thankful for leftovers!

So, friends, if you haven't been to your local orchard, pumpkin patch or farmer's market, I suggest you get out and visit while the pickin' is good. Fresh apples, pumpkins and winter squash are abundant and fresh. Plus, pick up some fresh apple cider to warm on the stove or put in this curry. That is why this recipe is so simple to me, I have all of these lovely ingredients on hand this time of year. I cook with the season, and try and make the harvest last even longer by storing what I can. Fresh food eatin' means you pay attention to what you can buy fresh, local, and store for later.

Apple Pumpkin Chicken Curry Recipe

1 medium yellow onion

1 cup of chopped celery

3-4 garlic cloves, minced

1/4 cup of olive or grapeseed oil or ghee for sauteing

Saute the above ingredients in a large soup pot for a few minutes to soften, then add the ingredients below after tossing the chicken cubes in the flour and spices.

2 pounds of raw boneless chicken breasts and thighs, chopped into bite-sized pieces

2 TB of curry powder

1 ts. of ground cinnamon

1 ts. of ground turmeric

1 1/2 ts. of dried ground ginger (or 1 TB of freshly grated)

3 TB of tapioca flour

1 ts. of sea salt

1/2 ts. of ground black pepper

So, you are cooking the chicken with the onions, garlic and oil, along with the many spices. Cook on high until the chicken is browned and cooked on the sides. Then add the following liquid ingredients and turn down the heat to medium...

1 cup of fresh apple cider

3 cups of broth or stock

1 cup of pumpkin puree

Then once you get the chicken and broth up to a boil, add the following ingredients and turn down the heat just a touch so that you can cook for 30-40 minutes until the curry sauce is reduced by 1/4 and everything is cooked and thickened.

1 heaping cup of chopped apple (more if you like or have it available)

1 heaping cup of finely chopped green cabbage

1 cup of already baked chopped pumpkin pieces (or any other winter squash)

1/4 cup of finely chopped fresh sage leaves (more if you like)

large handful (1/2 cup) of organic raisins

Once things are cooked and reduced, add some more fresh sage for color and serve over some cooked quinoa or brown rice, and add some fresh cooked lentils if you choose.

If you want to make this stew without chicken, I suggest you add 1 cup of lentils instead of the chicken, and still add all of the spices and liquid and cook the same amount of time. You may want to add another cup of broth if you want it soupy... and you may want to add a touch more cabbage and apples to thicken the curry. It would be just as fabulous without meat and also very filling and nourishing as well.

Serve hot with fresh herbs and share with friends, or pack up for leftovers....perfect for lunches, dinners or a last minute freezer meal.

I hope you try this amazing meal and enjoy!!!

Much love to you as always! Happy fall!

Garden Fresh Quinoa Pilaf (vegan)

We have tomatoes, tomatoes and more tomatoes. So beautiful. I have made tomato-everything the past few days, sauce, soup, and the list goes on. I can't help but feel a bit motherly over them since we grew them from seed in our basement. They are our little babies that grew into beautiful plants and gorgeous tomatoes. They are so ripe and fabulous that I could not go back to buying tomatoes from the grocery store that sells them from far, far away. These fresh ripe tomatoes remind you of how wonderful real food can be. If your tomato eating experience lacks flavor or reminds you of eating a plastic toy tomato slice, then friend, you must plant your own tomatoes or buy from your local farmer. You will be converted just after one slice.

It's almost funny to me when I think back on my life of eating vegetables. I used to hate tomatoes, onions and most green things. Maybe I was just a child and lacked mature taste buds, or maybe I was just raised a part from fresh local produce, or maybe I was just so disconnected from where real food came from. Either way, I have seen how fresh real food does make the healing difference for your body. You feel more alive, because the food you are eating is in fact, alive. Not processed in a machine, or genetically modified... these foods that pretend to feed you are only flashy convenience. Maybe you wonder why people that eat fresh food and vegetables seems so happy? Well, it's in the food. It really is. All those vitamins and minerals feed your mind, body and soul and make you happy. True food comes from the ground my friends, and when you decide that fresh food is they best way to eat, then you will be craving more and more of simple dishes like this garden pilaf.

Garden Fresh Quinoa Pilaf Recipe (vegan)

1 cup of chopped sweet onion

3-4 cloves of garlic

1/4 cup of olive oil

2 cups of chopped zucchini

1 heaping cup of chopped sweet or bell pepper

1 heaping cup of chopped fresh tomato (skins on is ok)

1 1/2 cups of dry quinoa

3 cups of vegetable broth

sea salt and cracked pepper to taste

handful of freshly chopped basil and parsley to serve

In a medium to large pot, saute the chopped onion and garlic in the olive oil. Then after a minute add the zucchini and peppers, saute all together for a few more minutes until you noticed them getting soft. Then add the diced tomatoes and keep cooking, you will notice more moisture at this point from the veggies cooking down. Then lastly add the dry quinoa, and broth and stir continually until you have a boil again. Add some sea salt and pepper at this point if you wish to add a touch of flavor while you cook. Turn down the heat and stir occasionally, this dish will take about 15-20 minutes to cook up and you will notice how the quinoa and veggies cook together quite perfectly. Lastly, turn off the heat and let sit for a few minutes to fluff up and cool down. Then add the freshly chopped basil and parsley for added freshness, vitamins and flavor. Serve hot, warm or cool. It is perfect for almost any summer dinner or picnic.

This dish I have made again and again this summer. So simple, fresh and easy. I love how a dish like this will go with most anything. I think it will once again be on my Labor Day Weekend Menu and I love how the fresh tomatoes add so much flavor and depth. I will put together a few recipe ideas for Labor Day weekend in my next post. Can you believe we are here already??? Crazy!

Much love to you today!

Carrot Quinoa Bars (gluten-free, vegan)

If you ask moms what their kids like to eat, I would guess that vegetables would only be the answer for a few. We probably all wish they would eat more vegetables than anything else, but the reality is that it is sometimes hard to fit them all in and get them to really love and want them. Maybe that is why as adults we grow into the habit of not eating as many vegetables as we should. We have been groomed to only eat a few and it takes work to eat them every meal. And, our kids watch us eat, so if we are struggling to eat our greens, why would they?

Yet, this is what our bodies are created it eat. Plants. Green things. Things that grow from the ground, fall off of trees, and that need to be replanted to get more. Not things that come from plastic wraps and cardboard boxes and that you can just go to the store to get as much as you want. Plants are what our bodies need and thrive on...

Those who agree with this are the ones that have been sick for periods of time, and then decide to stop eating the sugar, high fructose corn syrup, dyes, preservatives, and chemicals. Which pretty much leaves them to only eat... plants. Plants are what heal. But in reality, they are just bringing your body back to balance and what it originally intended to eat from the beginning of time. Plants are what we are designed to eat, and your body actually recognizes plant-food when you eat it. And, when you eat the fake stuff, it is confusing and leads to toxic build-up and sickness.

That is my number one goal as a new mom trying to feed my baby food. Everything I put in front of him is new to him, so he doesn't know about french fries, pop tarts and candy. He only knows about green things, sweet fruit, and whole grains. He will find out about those fake foods some day. But for now, he knows and loves food that is real.

I want to instill in him the pure love for plants and real food. And, that the other stuff is just fake "food" wrapped in plastic. The real food is what grows from the earth and to that we must thank God for everyday.

I pray that I may have the strength and courage to show my son the love of plants, and eat what is real and beautiful. The challenge is really to eat the plants myself, so that he can do as I do. He is a little monkey after all.... what I do, he does. So, friends, I pass along this challenge to you today... Eat plants and your life will be alive, beautiful, and grounded in creation.

Here is a little recipe I made to make eating quinoa and carrots easy for my little guy. This may just be a variation of some other muffins I have recently made, but I am really loving how cooked quinoa in a baked treat, and how you don't need to add eggs, and not to mention how my baby loves it. Enjoy!

Carrot Quinoa Bar Recipe (gluten-free, vegan)

3 cups of pre-cooked quinoa

2 cups of shredded carrots

1 cup of fresh millet flour

1 cup of tapioca flour

1/4 cup of flaxmeal

2 ts. of baking soda

1/2 ts. of sea salt

1 ts. of ground cinnamon

1 ts. of ground ginger

1 ts. of ground stevia powder

1 mushed ripe banana

1/3 cup of non-dairy milk (I used hemp milk)

1/3 cup of pure apple juice

1/3 cup of olive oil

3 TB of maple syrup 

optional additions:

1/2 cup of organic raisins

1/3 cup of organic shredded coconut

Mix all of the above ingredients in a large mixing bowl. Then, after it is well blended, pour into a 9x13 oiled pan. (Or you can make tow 8x8 pans, or 12-15 muffins). Bake in a 350 degree oven for 50-60 minutes. Check around 50 minutes to see if it is baked through with a toothpick. Bake until it is no longer gooey in the middle and the tops are golden and crispy.

Let cool a few minutes before cutting into. It is wonderful warm from the oven, but great the next day too kept on the counter (or fridge in hot/humid temps).

A pan will make as many bars as you cut, but I think a good cut size is 2x3 and you can get about 20 bars. They are perfect for snacking, take-along,s and breakfast. My baby doesn't know it now, but with a mouthful of quinoa and carrots, he is getting a nutritious yummy treat that doesn't come from a wrapper.

I hope you have a great day and enjoy life for all of it's gifts. Especially plants :)

Much love to you!

Hearty Quinoa Zucchini Muffins (vegan)

No, I haven't given up on baking with zucchini yet... it bakes so well and is so delicious. My baby also wants to eat every thing I put in my mouth so I decided that I needed to make a scrumptious treat to feed me and my babe. Why not whip up some lovely muffins, eh?

So hearty. Like porridge in a cute cake cup.

So fresh. A veggie filled treat.

You can't go wrong with this vegan muffins....perfectly moist and tasty in every way. I remember a millet muffin I made a while back and thought that some cooked quinoa and some fresh zucchini may be a good match for a muffin. To be honest, I just love baking. And baking with what I have available in my kitchen is what I do best. Sometimes it turns out and sometimes it doesn't, but with fresh food and ingredients, you can't go wrong. Nutrient dense foods to feed the mind, body and soul.

Just watch that vegan butter melt into the steamy goodness of baked zucchini and quinoa. Hmmm, you will be looking for excuses to eat more than one. I promise.
Hearty Quinoa Zucchini Muffin Recipe (vegan)

Dry Ingredients:

2 cups of pre-cooked (leftover) quinoa

1/2 cup of brown rice flour

1/2 cup of millet flour

1 cup of tapioca flour

2 TB of flaxmeal

2 ts. of baking soda

1/2 ts. of sea salt

1/2 ts. of ground stevia powder

1 ts. of ground cinnamon

1 ts. of ground ginger powder

1/4- 1/3 cup of coconut palm sugar-optional (or maple syrup could be a sub here for sweetener)

Wet Ingredients:

1 ripened mushed banana

2 cups of freshly grated zucchini

1/3 cup of baking oil (I used light olive oil)

1/4 cup of pure apple juice

1/3 cup of non-dairy milk (I used Hemp milk)

Optional muffin toppings:

halved fresh or frozen cherries (what I did!)

fresh blueberries or other fruit (to keep it real!)

chocolate chips (for the naughty-side of you!)

Mix all of the dry ingredients first in a large mixing bowl. Then add in the wet and mix well. Use a 1/4- 1/3 cup scooper to spoon batter into the muffin cups. Top with a cherry or fresh berry and then bake at 350 degrees for 40 minutes, or until golden brown and cooked all the way through. This recipe will make 12 large muffins (or 16 smaller muffins). Pull from oven, let cool for a few minutes, and then enjoy warm from the oven with some drizzled vegan butter or ghee. YUMMM-o :)

If that doesn't win your heart over to do some mid-summer muffin baking.... then I don't know what will. I have been loving zucchini in everything, and this is just another treat to enjoy with those summer veggies.

I hope you have a beautiful day, and enjoy every gift to it's fullest!

Much love!

Multi-Seed Crackers (grain-free, nut-free and vegan)

Lately, I have been researching and investigating more about the grain-free diet and it's ability to help those with IBS, Crone's, and Candida (yeast overgrowth in the gut). Because digestive issues are not always the same for every person it is hard to say that a grain-free diet would be right for every person with these issues. That is the same for the gluten-free diet, yet I do think from my own experience and also working with others that going gluten-free for a time whether you are sensitive or not will bring changes in a good way to your life. Sometimes going gluten-free for the average person will just help their body detox from all of the toxic build-up from our conventional foods. That is why I always encourage those who are having health issues or trying to heal from sickness or other ailments that maybe trying GF for even just a time would help them heal quicker or they will be surprised by the results. Of course, this is much easier said than done for the average person. Going gluten-free may seem like traveling to another country and trying to survive without a translator or directions. But, it really doesn't have to be THAT scary...

Some of my first tips for those trying to start the gluten-free diet:

1. Consider yourself an explorer or a scientist. You are going on an adventure and you want to discover how your body will react to gluten. This means you have to change your mindset and think positive about the changes. Get excited about trying buckwheat cereal and quinoa stir-frys. It will be a trip, and an exploration...

2. Cleanse your pantry of all the gluten-filled foods. Out of sight, out of mind. Then, fill your pantry with new foods that are gluten-free and you want to try. Stick to the basics, vegetables, fruits, and whole grains. The plant based diet is your guide. If it didn't grown from the ground, should you even eat it?

3. Get support! Either connect yourself to other GF bloggers, friends, or groups. This will help you stay accountable, stay encouraged and get support with new recipes and food ideas. You do not have to do this alone. There are literally millions of us that like to eat gluten-free. You are not alone.

I share these tips/ideas/thoughts with you because I feel like I am telling myself this as I try to see what it would be like to go on a strict GRAIN-free diet. This 'diet' seems to step it up a notch because you cannot eat rice (a huge GF staple food). Some things I learned in this process of researching grain-free living more. Quinoa, buckwheat, and amaranth are all SEEDS. Amazing. So, I guess I knew this before, but I really didn't think about it in comparison to the GF grains. This means that to go grain -free, gluten-free, you just have to give up grains like rice, millet, tapioca, sorghum and corn. Which could be difficult, but like as going gluten-free, if you notice digestion changes in a good way, then it may be worth a try to go grain-free for a time.

So, I decided to try this grain-free diet out for a few weeks and see if I like it, notice any changes, or at least identify with the diet so that I can help others who are trying to do the same thing. So you may notice a few grain-free recipes on this blog over the next week or so. And this may be helpful to those on the SCD-Specific Carb Diet, ACD-Anti-Candida Diet, and even the Paleo diet. Just trying to be adventurous myself and have a little fun with it...

And now, I have been showing you my tempting pictures of grain-free crackers for a while, and you have been patiently awaiting a recipe... I know :) I will share. These crackers are made from all the very nutritious seeds that can be made into meals/flours when ground in a food processor or blender. So I made these simple and nutritious grain-free crackers to try out, and they turned out very yummy and could be comparable to the famous Mary's Gone Crackers (my husband's favorite!)

Multi-Seed Crackers Recipe (grain-free, gluten-free and vegan)

1 cup of ground raw sunflower seeds, in a food processor or blender

1/2 cup of ground amaranth seeds, or amaranth flour

1/2 cup of ground quinoa seeds, or quinoa flour

1/3 cup of ground flax seed (flax meal) or chia seed could work here too

1/4 cup of pure water

3 TB of olive oil

3 TB of non-dairy, non-grain milk (So Delicious Coconut Beverage) or (Tempt Hemp Milk)

2 TB of gluten-free tamari sauce (optional ingredient if want to be soy-free)

1 ts. of ground mustard

1 ts. of either dried thyme, oregano or marjoram (or a mix or combo of the herbs)

1 ts. of dried garlic powder

1/2 ts. of sea salt, or more to your taste

1/2 ts. of ground black pepper, or more to your taste

a drizzle (about 1 ts. or so) of agave nectar, maple syrup or stevia ( just to sweeten a touch to take off the earthy edge of the seeds)

Grind the seeds, or use seed flours and mix all together in large mixing bowl. Then add the seasonings and the wet ingredients. Mix together with a spatula to evenly mix all the way through. The dough should be stiff and pliable. Then take the dough and roll in on a parchment papered large baking sheet. Have the parchment paper under the dough, and place a large pieces of paper or plastic wrap on the top and then use a rolling pi to roll out a paper-thin dough on your sheet. You can either use a biscuit cutter and make circle crackers, or use a pizza cutter and cut squares. You MUST cut the crackers before baking for them to be crackers and easier to cut.

I rolled out my dough to be 16x20 ish, and cut about 36 crackers or so. Sprinkle some raw seeds on the crackers before baking if you want....maybe sunflower, sesame, or flax. Then put in a preheated 350 degree oven for 25-30 minutes, until the crackers are golden brown. Then pull from the oven and let cool at least 5-10 minutes before moving. Then when crackers are cooled you can stack them and store them in an airtight container. The longer you let the cool on the stove or counter, the crispier cracker you will have.

This recipe should make 3 dozen crackers, but could be more or less depending on your size.

Things you can eat with your yummy multi-seed crackers:

-Homemade Hummus

-Vegan Nut Cheese

-Holiday Goat Cheese Ball

Or I think a nut or seed butter or even some homemade fruit preserves could be yummy as well! The sky is the limit for these crackers. Make them feel loved! I have a cracker pictured below covered in my yummy homemade hummus.

These crackers are very simple, vegan, and grain-nut-gluten-free. So, as you can see, it isn't that hard to have a snack that you could enjoy and be on a 'strict' diet. If you are new to this world of grain and gluten free, I suggest you take a deep breath, and then go out and buy some quinoa, amaranth or buckwheat to try. Yes, they may only be found at a special health store, or you may get looked at funny at the store you shop at while looking for it, but like I said before...You are on an adventure. So, don't get discouraged. Take a big step of faith forward and try something new!

Aren't these crackers pretty too?! I think so. So cute and wrapped up and ready to eat. You don't even have to cut through a box and plastic bag to get to them. Hm, how convenient! :)

I hope you have a fantastic day! Much love to you!

Spinach Almond Quinoa with Berries

How about a fresh quinoa dish to start the week out right?! I think so. I would say that this is to help bring spring to Michigan as well, but that doesn't seem to be happening too quickly, or perhaps anytime soon. 18 degrees today with the windchill is COLD, especially for it almost being April.

I have been making this quinoa dish for a while and truly enjoy it and thought I should probably share this with you already. It would be so rude of me to only keep this to myself :)

If you are new to gluten-free you may be new to quinoa...it is actually a seed. Not technically a grain, but is still considered a whole grain... weird. It is amino-acid rich protein which means that is has the same make-up of eating 'meat' protein and so if you are a vegan/vegetarian, it is a very helpful protein to help stay balanced and nourished. Some consider a super-food-grain because of it's high protein components. It is highest in manganese, but also has high amounts of iron, calcium and magnesium. It is said to improve cardiovascular health and prevent female health issues with breast cancer and hormones. So ladies, if you haven't made quinoa a apart of your diet, then consider this your wake up call to get to the store and try this special little gluten-free seed grain we call (KEEN-WA).
I have made this dish a few ways, but most of the time there is always, almonds, spinach and a berry of some sort. It is a perfect combo of bitter, sweet and crunchy. Plus the quinoa has a nutty flavor that ties it all together. I think the fresh herbs are also what make this dish great and full of extra nutrients and flavors. Do you now that fresh herbs are health foods? Well they are... they have large amounts of vitamins, antioxidants and then they are green, so that is good for you too. Just a little tidbit to think about. Which is one of the main reasons why I have an herb garden every summer...to enjoy the scents, flavors and vitamins. Anyway, onward to the recipe to hopefully bring spring to Michigan...
Spinach Almond Quinoa with Berries Recipe

2 TB of olive oil

1 medium onion, diced and chopped (about 1 cup)

3 cloves of garlic diced and minced

1 1/2 cup of dry quinoa

2 cups of veggie broth or stock

1 cup of pure water

1/2 ts. of sea salt

1/2 ts. of black pepper

2-3 TB of tamari sauce (gluten-free soy sauce would work too)

1 TB of dried Italian herb mix (oregano, basil, or thyme/rosemary)

1-2 cups of fresh spinach leaves (start with 1 cup, but if you want more greens, add 1 more cup)

1/2 cup of raw almonds (whole or sliced)

1/2 cup of a berry (either dried blueberries, craisins, or even figs or raisins) or use fresh blueberries or figs instead

1/4 - 1/3 cup of fresh chopped parsley ( or I have used cilantro)

Fresh lemon to squeeze on top

First, saute the chopped onion and garlic with the olive oil in a medium sauce pan. Cook for 3-4 minutes and then add in the dry quinoa and broth/water, and also the salt and pepper. Cook for about 15-20 minutes until the quinoa becomes fluffy. Quinoa cooks the same as rice with one cup dry grain to 2 cups water/broth... BUT, it cooks in half the time of brown rice, so keep an eye on it and then...

Just before the quinoa is done, add in the tamari, herbs and fresh spinach. Stir constantly to get the spinach to wilt and combine all the flavors. Then lastly, add the almonds and berry to mix in and not become too mushy. Then when you are ready to serve, top with more fresh herbs and a squeeze of lemon... viola you have your delicious quinoa dish!

This dish will serve as a perfect side dish or feed about 4-6 people as a center-dish.

Hope you try this simple quinoa dish and love it!

Much love to you!

Curried Sweet Potato Quinoa Patties (vegan)

Quinoa and sweet potatoes. Hmmm, yumminess in their purest form. These two whole foods are nutrient dense and some of the cheapest health foods you can buy. Because of that, I make them every week, sometimes more than once or twice. And the usual favorite is sweet potato baked fries. They seem to never get old. And then there is quinoa, the super-food-seed. Quinoa makes it's way into our lives as a pilaf, salad or extra side many days of the week. Separately, I can find so many ways to enjoy them. Yet, this little mash-up of ingredients led me to believe they may be best when put together. A perfect union. A sweet and nutty romance. A love that doesn't fade fast, but grows as time passes. True love.

I have been making myself get creative with some of the same ol' good ingredients that I have in my kitchen. It is easy to get into a rut with your favorite foods. And it isn't always easy to find alternatives or move past what you know and love. Yet, wanting to save a few bucks on the grocery bill by making my pantry food last (and not at the expense of good nutrition) forces you to get creative. I think this usually leads me to a fine moment of discovering there is so much more to whole foods than carrots and rice. So my friends, I literally mashed some quinoa and sweet potatoes together to get this little es amble and I promise you the mix of flavor, spices and texture will not disappoint those taste buds of yours.

Curried Sweet Potato Quinoa Patties Recipe

3 cups of sweet potato puree (just boil diced potato until soft, drain and then mash)

2 cups of cooked quinoa (1 cup of dry quinoa with 2 cups of water, cook like rice for 20 min.)

3-4 minced garlic cloves

1/2 cup of finely chopped sweet onion

1/2 cup of millet flour

1 TB of olive oil

1 ts. of sea salt

1 ts. of black pepper

1 TB of paprika

1 TB of ground cumin

2 ts. of curry powder

1 TB of dried cilantro

1 TB of dried oregano

optional ingredients/changes:

-1/2 cup other GF flour (b.rice, almond, corn) to add more stiffness, instead of millet.

***Also, the pattie CAN be made without flour, it is just a bit gooey- and you have to let it cool to have it be more manageable.

-1 cup of cooked/washed black beans

fresh herbs instead of dried.

Mix all of the ingredients together in a large mixing bowl. Then form large patties in your hands, almost like burger patties. Then place the patties on parchment paper on a baking sheet and bake at 400 degrees for 20 minutes. You can flip them half way if you want them to have even crispy sides. This recipe should make about 10-12 patties depending on how big you make them.

Also, if you want to make these in muffin cups, that will work beautifully as well. It may be a good option if you want this to be a side-dish or cute "muffin" as a side with a BBQ dish or salad.

Remove from oven and let cool just a minute before serving. Or wait a while...:)

***If you want the outside of this pattie to be crispy when you eat, then put a TB of olive oil in a skillet and crisp each side for 2-3 minutes until crispy and to your liking***

The best ways to eat this pattie:

-wrapped in a GF wrap with veggies and your favorite dressing or sauce

-fit between two pieces of GF sandwich bread or bun with ketchup, lettuce and tomato

-as a side dish to a nice BBQ chicken meal

-placed on top of a spinach and veggie salad

- just eat on a plate with a fork :)

There are a few ways to enjoy this pattie, and additional veggies could be added to make a "veggie pattie" I am going to experiment more next time I make these and see what I come up with. But for now I am truly happy with this new combo with so much flavor and spice. It will have you asking for more... here is my lunch today, some leftover chicken bbq with a sweet potato quinoa pattie and a spinach salad on the side. Love this combo! And it left me full and satisfied.

I hope you find new ways to use your favorite ingredients... and in the meantime, why not try these! They will make so many that you will have some for leftovers, or to put in the freezer. Eating healthy doesn't have to be rocket science or expensive. This little recipe would cost you around 3 dollars to make and you end up with 12 patties, that is 40 cents per pattie... then add all the fixin's with it and viola you have a very inexpensive healthy and vegan meal. This post and recipe is linked up with The Nourishing Gourmet's 3/10/11 Pennywise Platter.

I hope you have a fabulous day!

Much love,

Stephanie

Quinoa Cornbread Pizza Crust (gluten-free, vegan)

Well, it is a winter lull here in Michigan this week. Kinda just can't wait for spring...it really is only a few weeks away, but right now it seems like it will be forever. I don't know about you, but in our house it seems like we need something special to perk us up and have a little fun. What about a pizza? Yes! Maybe to the average American family, they order pizza every week from their favorite place so it's no big deal to have pizza, but that is just not how it works in our house. There are many gluten-free crust mixes you could buy, but not any of those are homemade or have quinoa in them...you are in for a yummy healthy treat with this one!

I like to cook a big batch of either brown rice or quinoa at the beginning of each week. Then I have it ready to use in the fridge for stir-fry's soups, salads or whatever. Well, how about some cooked quinoa in your pizza crust, or flat bread? Why not, right?! Quinoa adds protein and fiber, not to mention a perfectly nutty taste. If you haven't tried quinoa yet, then I suggest you get your cute butt to the grocery store and find it and buy it. Yes, it may not be well known by your grocer, but ask and see if they have it. If they do not, then you can definitely buy it in bulk online. I actually buy mine as a large 3 pound bag at our local Costco store... so it can be found in large chain stores, and for a decent price I must say. It is a great grain (actually a seed) that is cooked just like rice, but tastes much different and adds a little more variety and spunk to your life.

I did not end up getting any cooked flatbread pictures, so the two above are of the crust before it was cooked. It is almost like a thick cake batter, but bakes well to be stiff and moist as well. I used it as a perfect pizza crust for dinner, but it can be used as a flatbread for any dinner of soup or salad as well. I made a pizza with this recipe and add some of my favorite toppings...fresh spinach, fresh basil, craisins, pinenuts and dairy-free, vegan Daiya "cheese".

Quinoa Cornbread Pizza Crust/Flatbread Recipe

1 1/2 cup cooked quinoa

2 cups organic cornmeal (millet flour would be the substitute for corn-allergy)

1 1/2 cup of tapioca flour

1/3 cup of flaxmeal (ground flax seeds)

1 TB. of baking powder

1 ts. sea salt

1 TB of Italian seasoning herbs, or 1ts. of each marjoram, basil, and oregano

1 ts. of dried garlic powder

1 TB of maple syrup or honey

1 1/2 cup of pure water

2 TB of olive oil

1/4 cup of coconut milk beverage (or other non-dairy milk), with 2 ts. of apple cider vinegar mixed separately before adding to the rest of the mix. This allows the milk to become a buttermilk like substance.

Mix all of the dry ingredients together first, also with the pre-cooked quinoa. Mix the non-dairy milk with the apple cider vinegar, and let sit for 5 minutes. Then add the wet ingredients and the *buttermilk mixture* to the dry ingredients. Mix well. This will be like a thick cake batter. Then spread out about 1 inch thick on a 11x14 pan that has either been oiled, or has parchment paper on it. I suggest the parchment paper for best results and no sticking.

Bake at 450 degrees for about 20 minutes. If you want it softer, then do 15 minutes, if you want it crispier, then go with 25 minutes. Then pull from oven and let cool for a few minutes and then add your pizza sauce, toppings and choice of cheese. If you can eat dairy, I would suggest getting an organic mozzarella, or goat cheese, and if you are dairy intolerant, then I suggest a soy free version of Daiya Cheese that I like very much on special occasions. It melts and doesn't taste too awful! :)

Then after you add the toppings to your crust, bake for an additional 10-15 minutes until your cheese melts and it ready for eating. This pizza will serve 4-6 people.

If you just want to make this recipe as the flat bread, then I would suggest baking on a 11x14 pan as well, but maybe keep the batter a bit thicker/smaller in size when you spread out, and sprinkle some seeds, or herbs on top to add some flavor and spzaaz. You can bake it the same time around 20 minutes unless you want it softer or crispier like above.

Enjoy!

Also an update from my last posts, there are 4 more days to take advantage of the $1000 scholarship towards a $5000 dollar tuition for the Holistic Health Counselor Program at the school I went to in NYC, The Institute of Integrative Nutrition. I still have 2 more scholarships to offer! Do you want to use one in the next 4 days? The program is now more accessible and you can do it in the comfort of your own home! Email me at stephanielaidlaw@gmail.com if you are interested or have questions and I will do my best to answer and help you out.

Much love to you today!

Stephanie