tag:blogger.com,1999:blog-44636511810339696792024-03-14T02:17:23.996-04:00Hope For Healingdiscovering hope, health and
healing through nourishing
gluten-free livingStephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.comBlogger494125tag:blogger.com,1999:blog-4463651181033969679.post-11399008792578249752019-09-23T13:01:00.000-04:002019-09-23T13:23:07.816-04:00Creamy Coconut Curry Sweet Potato Soup<div class="separator" style="clear: both; text-align: center;">
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It's that time of year to nestle in with some warm comforting fall soup and homemade bread. Yes, it is most definitely my favorite time of year! All summer it is the constant fun, travels, beach days and moving, moving, moving, to not loose the joy of the summer energy. But when end of September rolls around and the big fluffy fall clouds start to sweep in with cooler tempts and the crunchy leaves..... Oh, yes, that to me is just the best time of year. Inviting the rhythm and slowness amidst the grounding and nourishing routines, these are the days I long for after a summer of adventures. These are the days of soup and bread and the peace that comes with it.<br />
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This soup recipe nourishes by being full of anti-inflammatory properties to help the joints and muscles ease up on tension. Also full of antioxidants and warm cooked vitamins to help the digestion calm and find a sense of rhythm as well. The coconut milk makes it creamy and satisfying, but also adds a good dose of healthy nourishing fats for the brain to settle and feel strong. This combination of healthy fats and anti-inflammatory agents would be especially wonderful for the aging friend that needs a simple and nourishing soup.<br />
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But yes, this soup is helpful and delicious for the growing sprout to the aging soul. So much warm and nourishing spice along with the simplicity of a cup of veggies and broth. You could add in some protein of chickpeas or even roasted chicken, but it is satisfying just as it is with the richness of the thick broth and soft potatoes. Give this simple soup a try and enjoy for days or share it with you Grandma. Soup is special like that, it nourishes and also gives and shares love in the process.<br />
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My favorite homemade bread recipe to pair with this and any soup is <a href="https://glutenfreehope.blogspot.com/2013/11/soft-and-chewy-oat-baguette.html">my Soft and Chewy Oat Baguette Bread</a> that I use for almost everything :) ENJOY!<br />
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<b><i>Creamy Coconut Curry Sweet Potato Soup</i></b><br />
<b><i>{gluten, dairy, egg, soy, nut, seed, and sugar-free} </i></b><br />
<b><i>Can be made vegan or add in meat if desired</i></b><br />
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1-2 TB of olive or avocado oil for sauteing<br />
1 large sweet onion chopped<br />
3-4 minced or grated garlic cloves<br />
1-2 TB's of minced or grated fresh turmeric<br />
1-2 TB's of minced or grated fresh ginger<br />
2 cups of chopped celery<br />
1-2 cups of chopped carrot slices<br />
1-2 cups of chopped parsnips<br />
2 cups of chopped sweet potato<br />
sprinkle of sea salt/black pepper to taste<br />
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optional: add in a few fresh lemongrass stalks to soak in broth but then remove before serving<br />
optional: 1 TB of<a href="https://www.amazon.com/Thai-Kitchen-Gluten-Curry-Paste/dp/B000SRMB3O/ref=sr_1_2_sspa?hvadid=78477697296003&hvbmt=be&hvdev=c&hvqmt=e&keywords=red+curry+thai+paste&qid=1569257803&s=pantry&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExRDlMTlRVRzJITkI0JmVuY3J5cHRlZElkPUEwOTk4OTQ1Rlk5TTdENzNaUVY0JmVuY3J5cHRlZEFkSWQ9QTAyNDE0MDQyVkI2Nk8yRVFYNTlYJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ=="> Red Curry Paste</a><br />
optional: add in a can of cooked chickpeas or pre-cooked roasted chicken for added protein<br />
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4 cups of vegetable broth (or use chicken/bone broth for non-vegan)<br />
1 can of <a href="https://www.amazon.com/Native-Forest-Unsweetened-Organic-Classic/dp/B00VURVV50/ref=sr_1_11?crid=1DY8TL8R81SHH&fpw=pantry&keywords=coconut+milk&qid=1569257844&s=pantry&sprefix=coconut%2Cpantry%2C180&sr=8-11&srs=7301146011">full-fat coconut milk </a><br />
1-2 cups of water if needed to water down broth<br />
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3 cups of pre-cooked or leftover jasmine or basmati rice<br />
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1/2 cup of finely chopped fresh cilantro<br />
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<i>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. </i><br />
<i><br />After 10 minutes of cooking veggies down, add the broth and coconut milk and paste if using. Let it come to boil and cook for 30-40 minutes until the potatoes and carrots are soft. Then add in the pre-cooked basmati or jasmine rice- I cook 1 1/2 cups of rice to get 3 cups cooked. Then add in the fresh cilantro last to cook and get wilty in the broth. 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. </i><br />
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<i>Serve with fresh chopped cilantro, or fresh chopped scallions, or even a squeeze of some fresh lime before serving. And then, </i><a href="http://glutenfreehope.blogspot.com/2013/11/soft-and-chewy-oat-baguette.html" style="font-style: italic;">add some bread </a><i>and you got yourself a hearty nourishing meal.</i><br />
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Hope you give it a try and ENJOY!<br />
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Much love and light to you as always xoxo<br />
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StephanieStephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-89060796207868594202019-08-08T16:37:00.001-04:002019-08-08T16:49:48.233-04:00School Snacks AND Easy Peasy Granola AND Blueberry Banana Whole Grain Muffins<div style="text-align: left;">
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School is starting in T-minus 2 weeks... AH! How exciting and wonderful, yet how many of us parents dread of the renewal of lunch/snack packing? Or the low-grade anxiety of getting back into the natural swing of things that takes a few weeks to get into a more normal groove. Yes, it will come. But, what ways can we prepare and make these transitions more peaceful and full of nourishing vibes?<br />
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One of the helpful puzzle pieces is finding and planning ways to nourish and feed our bodies good food and plants. This usually means for me making a big batch of GF muffins or bread or even cookies to have on hand and pack and enjoy for the week. It also involves having a few fun snack and after school foods ready and available. And then also having a few super easy, one-pot or pan type meals ready to go to help with all the craziness. Taking a few steps to plan can help all this go smoothly and of course gathering as much colorful foods from the local farmer's market or beloved garden is one of the best places to start. Can we teach our kids the joy of a piece of fresh fruit for their packed snacks? An apple or peach in all their wonderful beauty and crunch? Maybe a seed or nut butter dip to make fruit or veggies more interesting if need be?<br />
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It also amazes me how if you chop up veggies in a special way and make a design with it my kids will more likely eat the veggies. Or if they help me with the chopping and peeling or with the putting together of a salad...then, they will definitely eat more veggies! So many times the easy route seems to be just buying all the packaged items at that stores, but if we could just give ourselves 15 minutes a day or even just 30 minutes at the start of the week we could chop up a TON of finger-picking veggies and fruit that is easy to pack and eat every day that week. These are my most go-to snacks for my kids...fresh fruit and veggies. Sometimes we make hummus or yogurt dips or bean dips to make the dipping more fun, but I bet you will be surprised how fun and colorful fruits in veggies in the snack bag can be. Get a fun reusable case and have them do the refilling each day to even get your kids involved with their own snack making. Making a big batch of homemade hummus or salsa always helps makes veggies look more interesting too ;) What are some tricks and quick recipes that you have? Please share in comments for all of us to enjoy...!<br />
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<b>A new make ahead, easy to grab and pack, or after school snacks:</b><br />
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<b><i>Granola Yogurt Fruit Parfaits </i></b><b><i>Recipe</i></b><br />
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<b><i>{gluten, dairy, nut, seed, egg, and soy-free and VEGAN}</i></b></div>
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2-3 cups of rolled certified gluten free oats</div>
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2-3 cups of <a href="http://ca-en.naturespath.com/product/rice-puffs">rice puff cereal</a></div>
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1 cup of raw pumpkin seeds</div>
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1/3 cup of maple syrup</div>
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1/4 cup off molasses</div>
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1/3 cup of avocado oil</div>
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pinch of sea salt</div>
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and a sprinkle of cinnamon </div>
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1/2-1 cup of dried fruit (combo of raisins, cherries, cranberries)</div>
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<i>Mix all of the above ingredients in a large mixing bowl with your hands and then spread thin on a parchment covered 11x15 baking sheet and bake at 350 for 25 minutes until crispy golden brown. Pull from the oven and pour on the dried fruit and then let cool and dry for another few hours and then your granola is ready for crunchy, tasting, and packing up in a jar for the pantry and ready to pull out for quick breakfasts or snacks. </i></div>
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<i>When packing a jar parfait, drop the yogurt of choice on the bottom and then layer some fresh berries, banana or whatever fruit you desire and then layer with some granola on top. I especially lot this snack when you can get so many fresh berries and peaches and fruit at the local farmer's market. Lots of fresh flavor, crunch, fiber and beauty. This is an easy breakfast or snack to pack and grab to go out of the house!</i></div>
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<b>Some other easy big batch recipes for packing for easy to-go snacks:</b><br />
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<a href="https://glutenfreehope.blogspot.com/2009/06/homemade-hummus.html">Homemade Hummus</a><br />
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<a href="https://glutenfreehope.blogspot.com/2017/09/fresh-heirloom-salsa.html">Fresh Salsa</a><br />
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<a href="https://glutenfreehope.blogspot.com/2017/08/zucchini-chocolate-chip-muffins.html">Zucchini Brownie Bite Muffins</a><br />
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<a href="https://glutenfreehope.blogspot.com/2016/10/zucchini-mini-muffins.html">Zucchini Mini Muffins</a><br />
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<a href="https://glutenfreehope.blogspot.com/2011/09/maple-apple-dip-vegan.html">Maple Sunbutter Apple Dip</a><br />
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<a href="https://glutenfreehope.blogspot.com/2010/08/millet-oat-breakfast-bars.html">Millet Oat Breakfast Bars</a><br />
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and another full of fiber whole grain muffin recipe...<br />
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<b><i>Blueberry Banana Whole Grain Muffins Recipe</i></b></div>
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<b><i>gluten, dairy, egg, honey, nut, seed and soy-free</i></b></div>
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3 cups of favorite whole grain gluten-free flour blend (or mix the following)*<br />
1/2 cup of quinoa flour</div>
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1/2 cup of buckwheat flour<br />
1/2 cup of millet flour<br />
1/2 cup of brown rice flour<br />
1 cup of GF oat flour<br />
* I put all dry grains of the above in my Vitamix dry blender and grind soft into flour*<br />
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1/3 cup of tapioca starch/flour</div>
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1/3 cup of coconut palm sugar</div>
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2 ts. of <a href="https://www.vitacost.com/hain-pure-foods-featherweight-baking-powder?q=baking+powder&ta=baking+powder">baking powder</a> (I use Hain brand for corn-free)</div>
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1 ts. of baking soda</div>
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1 ts. of sea salt</div>
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3 mashed ripe bananas (about 1 cup of bananas)</div>
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3/4 cup of <a href="http://sodeliciousdairyfree.com/">coconut milk beverage</a></div>
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1 lemon freshly juiced and zested (1/4 cup)</div>
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2 TB of apple cider vinegar</div>
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1/4 cup of maple syrup</div>
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1/3 cup of avocado oil<br />
1/4 cup of applesauce</div>
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Plus 1 cup of fresh blueberries<br />
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<i>Mix all the dry ingredients together first, then add in the wet ingredients and whip up together well. Lastly fold in a cup or as many blueberries you want. Then, use an oil covered scoop to scoop into muffin tins. Bake the muffins in a 350 degree oven for 25-28 minutes depending on your oven.</i></div>
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<i>Pull from the oven and let cool for at least 20 minutes before biting into :)</i><br />
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Homemade muffins, with ingredients full of nutrients and that you can trust are such wonderful to-go breakfasts and snacks for kiddos. They see it as a treat and really you are treating them to baked good full of whole grains and minerals to feed their brains and energy. I like to make a batch in the beginning of the week and have them ready and available on the counter to quick pack up if need be.<br />
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What are some homemade or quick whole food school-ready snacks and foods you have ready in your kitchen? I would love to hear more great ideas! Another great plan is to have a few easy one-pot or crock pot meals ready for the first few weeks of school starting which may be helpful for parents with hungry kiddos right when you get home, or for teachers who are always putting in those long hours. Here is a link to browse some easy <a href="https://glutenfreehope.blogspot.com/search/label/one%20pot%20meals">one-pot meals</a> to look ahead and prep for those long days ahead. One of my favorites is <a href="https://glutenfreehope.blogspot.com/2018/01/cauliflower-and-sweet-potato-chickpea.html">Cauliflower and Sweet Potato Chickpea Curry!</a><br />
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Much love and light as always xoxo<br />
Stephanie</div>
Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-43224603471053512042019-06-18T18:54:00.000-04:002019-06-18T19:03:58.801-04:00Red Bean Basmati Salad with Radish and Cilantro<div class="separator" style="clear: both; text-align: center;">
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Hello friends! I know...It's been a while since I posted a new recipe. I promise I have been pouring all of my recipe making and tasting time into my cookbook. It's alot of organizing, writing, and hopefully soon getting into some of the picture taking and testing stages too. All the recipes I want to include are some of my tried and true recipes that I make and share on a more regular basis. They are the ones that I swear by as bringing more hope for this healing journey and beyond that I am trying to share a piece of myself in a very raw and honest way. I am hoping to keep my energy up on this project, so stay tuned :)<br />
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So, I hope you are enjoying the first week of summer and finding ways to rest, play and have some enjoyment. Here is a little spring-summer-ish salad recipe I cooked up recently to share with a local community of health-loving friends and now I will share with you in hope to help add a little spice and pungent to your picnic food line-up. This recipe is as much medicine for the damp spring we've been having here in Michigan as much as it is just tasty and nourishing. It has a few pungent components of radish, cilantro, cardamon, cumin and even the red beans. They are all together almost like a summer-salad-version of a kitcheri dish in the Auyvedic food tradition. And, in the Chinese food tradition of eating to help balance your whole system by how each bite and flavor send nourishment to corresponding organs in the body. I am a very 'earthy' person so as this spring has been very wet, damp, swampy, moist, and what ever other words you can use to describe spongy wet weather that barely sees sunshine, then in a sense my body has been holding on to this wetness just like a sponge. I am chronically a damp earthy person anyways and this means I have to work even more closely with eating foods to help expel the damp and not produce more damp in my digestion and body. I am learning, and like many of us, try and experiment with the plants and foods that might help us thrive and naturally nourish and detox our bodies as a whole.<br />
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This recipe is a bunch of those damp-expelling foods into one. It has been an easy helpful dish to pack for a picnic lunch or even share at the potluck. Yes it's flavor and colors may not be on the usual side but sometimes you must look to your food as a healing modality and perhaps an adventure to experience and try new things.<br />
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<b><i>Red Bean Basmati Salad with Radish and Cilantro Recipe</i></b><br />
<b><i>{gluten, dairy, egg, nut, seed, soy and sugar-free}</i></b><br />
<br />
2 cups of pre-cooked basmati rice, cook it, cool it and have it ready to mix together- I cooked 1 cup of dry basmati rice with a dash of sea salt and a ts. of coconut or avocado oil with the 2 cups of water<br />
<br />
2 cups of pre-cooked small red beans (from dry beans or use 1- 15 ounce can of cooked red beans)<br />
Pour the soft cooked beans from the can into a pot to warm with<br />
1/2 ts. of ground cardamon<br />
1/2 ts. of ground coriander<br />
1/4 ts. of ground fennel<br />
1 ts. of ground cumin<br />
1 ts. fresh grated turmeric or 1/2 ts. of dry ground turmeric<br />
1 ts. of fresh grated ginger or 1/2 ts. of dry ground ginger<br />
1/4 ts. of pink sea salt<br />
1/4 ts. of fresh ground black pepper<br />
<i><br /></i>
<i>Cook the beans with all the spices and if needed a drizzle of water to soften them all together. Then let the beans slightly cool and get ready to mix with the rest of the salad</i><br />
<i><br /></i>
<i>Chop up 3-4 fresh radishes into very tiny pieces and then save a few slices for garnish</i><br />
<i>Finely chop handful of green onion (1/3 cup chopped) </i><br />
<i>Finely chop handful of fresh cilantro (1/3 cup chopped)</i><br />
<i><br /></i>
<i>In a medium mixing bowl, dump in the cooked basmati, beans with spices and the fresh chopped veggies. Toss together and dress with some radish or cilantro garnish and serve up. It may need a sprinkle of more sea salt or back pepper, but let the flavors speak for themselves. I love how this is so simple and how the spices from the beans truly are the "dressing" of this salad. No need for more.</i><br />
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I hope you give it a try and ENJOY!<br />
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Much love and light as always, xoxoStephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-59668372670023994742019-02-13T17:12:00.003-05:002019-03-11T10:44:04.810-04:00Chocolate Orange Mousse<div class="separator" style="clear: both; text-align: center;">
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Just in time for Valentines! I haven't been posting much because I have taken on some other work with my food creating. I am also working on putting together a cookbook. YES! FINALLY- it's happening. I will be putting together all of my loved and favorite recipes with a little extra writing and stories to the mix but I am hoping to get that into hands by next year. But this past weekend I found myself busy cooking and loving at another wellness retreat and served these beauties as a little after meal treat. They are just that- a little treat- a few bites of chocolate goodness to savor those last moments around the table and in laughter. I hope you surround yourself with LOVE this week and always and remember to love well you have to start with loving yourself xoxo<br />
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<b><i>Chocolate Orange Mousse Cups Recipe</i></b><br />
<b><i>{gluten, dairy, egg, soy, and nut-free}</i></b><br />
<br />
1 1/2 cup of dairy-free chocolate chips<br />
2 cans of full-fat coconut milk<br />
1 organic orange zested (1 TB) and squeezed (1/3 cup of juice)<br />
1/4-1/3 cup of maple syrup<br />
pinch of sea salt<br />
drizzle of pure vanilla<br />
1/4 cup of cocoa powder<br />
<br />
<i>In a sauce pan, melt all of the above ingredients until melted and smooth and whisked all together. You MUST make sure not to get too hot or to burn, so heat must be on low to melt the chocolate and coconut milk but when that happens, turn off the heat and whisk more together. </i><br />
<i><br /></i>
<i>In a small bowl whisk the following:</i><br />
<br />
1 TB of pure plain gelatin (I use Great Lakes brand)<br />
1/2 cup of coconut milk beverage or water works too<br />
<br />
<i>Then quickly pour into your blender or Vitamix and let it bloom and set at the bottom of the blender until you pour in the warmed melted chocolate mixture. Then slowly blend on low and work your way up too a high blend while the mixture is getting creamed and frothy. Then pour the mixture into little quarter-pint jars or little cups or dishes for serving. Let them stiffen in the fridge for 4 hours or over night. You can make a few days ahead of time and make them ready to serve as well. I serve up with some fresh fruit or some raspberries that have been crushed and combined with a little fresh orange or lime juice. I hope you LOVE and ENJOY! xoxo</i><br />
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Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-51481261033524694592018-04-19T11:46:00.000-04:002018-04-19T18:02:48.734-04:00Chicken Schwarma + Coconut Basmati + Cucumber Salad + Cauliflower Chickpea Curry <div class="separator" style="clear: both; text-align: center;">
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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!<br />
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<b><i>Chicken Schwarma Recipe</i></b><br />
<b><i>{gluten, dairy, egg, soy, sugar and nut-free}</i></b><br />
<br />
2-3 pounds of chicken thighs (I search down local, organic or all-natural meat for cooking)<br />
2-3 TB of olive oil<br />
2 fresh lemons-squeezed for 1/2 cup of fresh lemon juice<br />
2-3 fresh garlic cloves finely minced<br />
1-2 ts. of sea salt<br />
1 ts. of ground black pepper<br />
1 ts. of ground cumin<br />
1 ts. of ground coriander<br />
1 ts. of ground turmeric<br />
1 ts. of ground paprika<br />
1 ts. of ground cardamon<br />
1/2 ts. of ground cloves<br />
1/2 ts. of ground cinnamon<br />
1/4 ts. of cayenne pepper<br />
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<i>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.</i><br />
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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!<br />
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<b><i>Cucumber Salad or <a href="http://glutenfreehope.blogspot.com/2015/05/israeli-salad.html">Israeli Salad</a></i></b><br />
<b><i>{gluten, dairy, egg, soy, sugar and nut-free}</i></b><br />
4 English cucumbers, sliced, quartered and halved again (1/8th of a circle piece)<br />
2-4 small campari, cherry or Roma tomatoes (basically need 1/2 cup of tomatoes, diced)<br />
1/3 cup of finely chopped onion, I used red onion for this recipe<br />
1/2 cup of fresh finely chopped parsley<br />
1/2 cup of fresh finely chopped mint<br />
2 lemons squeezed for juice (1/2 cup)<br />
1/4 cup of olive oil<br />
big pinch of sea salt and cracked black pepper<br />
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<i>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><br />
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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 <a href="http://glutenfreehope.blogspot.com/2018/01/cauliflower-and-sweet-potato-chickpea.html">here- Cauliflower and Sweet Potato Chickpea Curry, </a>but I will also put it below just to have them all in the same place :)<br />
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<b><i>Cauliflower and Sweet Potato Chickpea Curry Recipe</i></b><br />
<b><i>{gluten, dairy, egg, soy, and sugar-free, vegan if you use vegetable stock}</i></b><br />
<b><i><br /></i></b>2 TB of avocado oil for sauteing<br />
1 large onion finely chopped<br />
4-5 garlic cloves finely minced<br />
1-2 TB of finely grated fresh ginger*<br />
1-2 TB of finely grated fresh turmeric*<br />
<br />
2 cups of raw washed, cut into bite sized pieces, cauliflower<br />
2 cups of pealed and cut and cubed pieces of sweet potato<br />
<br />
1 14 ounce can of diced organic tomatoes<br />
1 can of full-fat coconut milk<br />
2-3 cups of chicken or vegetable broth<br />
1 14 ounce can of organic pre-cooked garbanzo beans<br />
1 ts. of curry powder<br />
1 ts. of ground paprika<br />
1 ts. of ground cumin<br />
1 ts. of ground coriander<br />
1/2 ts. of ground cinnamon<br />
pinch of cayenne<br />
pinch of cloves<br />
1 ts. of sea salt<br />
hearty pinch of fresh ground black pepper<br />
optional: 1-2 TB of tahini, or a nut butter like almond or peanut for extra thickness and flavor<br />
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2 cups of fresh finely chopped greens (spinach, kale or chard)<br />
handful of fresh chopped cilantro<br />
1/2 cup of raisins (I like a mix with golden raisins included ;)<br />
<i><br /></i><i>for serving:</i><br />
serve over prepared basmati or jasmine rice (or quinoa)<br />
limes juice and wedges<br />
sprinkle of fresh cilantro or parsley<br />
<br />
<i>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. </i><br />
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*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...<br />
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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!</div>
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<b><i>Coconut Basmati Rice </i></b><br />
<b><i>{gluten, dairy, egg, nut, seed and soy-free}</i></b><br />
<br />
2 TB of coconut oil<br />
3 cups of basmati rice<br />
6 cups of pure water<br />
hearty pinch of sea salt<br />
<i><br /></i>
<i>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. </i><br />
<i><br /></i>
<i>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!</i><br />
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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.<br />
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Much love as always, xoxoStephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-76863673423003204052018-04-18T12:50:00.000-04:002018-04-18T12:50:12.985-04:00Happy Heart Citrus Cookies<div class="separator" style="clear: both; text-align: center;">
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What a spring we have had! Just this past weekend here in Michigan we had a ice storm, a snow day, and we are all scratching our heads thinking is this April or January?!? Personally, I kinda expect this kind of spring torture here in Michigan, but I have to admit this year has really got me going crazy with antsiness and low-grade depression! Let's get on with this weather and let's start to see the warmth, buds, flowers and green grass, already!!!<br />
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It efforts to bring a little more warmth and love into our homes this season I made some Happy Heart Cookies with the hint of lemon and orange to help uplift our spirits and perhaps remind our hearts of happiness, love, joy and the gifts of life all around us. These little cookies are a symbol of that. They are just a cookie, yes, but they also represent love and those citrus flavors have a reputation for uplifting the senses and heart to inspire. So we need all of the uplifting, and love and happiness we can get around these parts! So my friends, may you find love and peace in your day and carry on and spread it as best as you can! Sending love and whole-hearted living your way xoxo<br />
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<i><b>Happy Heart Citrus Cookie Recipe</b></i></div>
<i><b>{gluten, dairy, egg, soy, nut, seed and refined-sugar free}</b></i><br />
<br />
3/4 cup of certified gluten-free oat flour (+ 1 more cup for kneading and rolling out)<br />
(I grind my own out of GF rolled oats)<br />
3/4 cup of fresh ground buckwheat four<br />
3/4 cup of rice flour<br />
3/4 cup of tapioca flour<br />
1/3 cup of coconut palm sugar<br />
2 TB of potato starch<br />
1 1/2 ts. of baking soda<br />
1 ts. of sea salt<br />
1 ts. baking powder<br />
1 organic lemon for zest and juice<br />
1 organic orange for 3-TB of fresh zest and 1/2 cup of fresh juice<br />
1 TB of apple cider vinegar<br />
1/4 cup of maple syrup<br />
1/4 cup of pure honey<br />
1 cup of oil: I use a mix of <a href="https://www.amazon.com/Viva-Naturals-Organic-Virgin-Coconut/dp/B00HNTPF7E/ref=sr_1_5_a_it?ie=UTF8&qid=1513215647&sr=8-5&keywords=organic+coconut+oil-">coconut oil </a>and <a href="http://www.spectrumorganics.com/product/organic-all-vegetable-shortening/">palm oil shortening</a><br />
1/2 cup of date paste puree<br />
<br />
plus 1/4-1/3 cup of sparkling sugar with 1/2 ts. of lemon flavoring oil or 1 ts. lemon juice<br />
<br />
<i>In a large bowl, mix together the flours and dry ingredients first, then add in the wet and oils, use a spatula to make sure the oils are evenly pressed through and the batter is soft. You will need to add about ONE MORE CUP of GF oat flour for kneading, firming up and rolling out.</i><br />
<br />
<i>Let batter sit in the fridge to firm up just a bit, like 15 minutes. Then roll out and cut out the cookies with your favorite heart shaped cutters. Sprinkle the lemon sparkling suagrs on top of the hearts before baking. You may need to press the suagrs into the cookies justa bit.</i><br />
<i><br /></i>
<i>Bake in a 350 degree oven for 15 minutes, until golden brown on the bottom. Let cool for at least 20 minutes from the oven before moving to help with less breakage.</i><br />
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There you have it- HAPPY HEART citrus cookies for the win! Hoping this recipe will share a little kindness your way, keep spreading it and let's keep going!Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-86222591545694263932018-02-28T14:13:00.000-05:002018-02-28T14:36:53.279-05:00Strawberry Milk <div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-JcmGe08X_2g/Wpbqw12bFRI/AAAAAAAAG2c/sFmJQq4dS94WddsEAGhvFvI84tPcoFr6ACLcBGAs/s1600/IMG_2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://4.bp.blogspot.com/-JcmGe08X_2g/Wpbqw12bFRI/AAAAAAAAG2c/sFmJQq4dS94WddsEAGhvFvI84tPcoFr6ACLcBGAs/s400/IMG_2015.jpg" width="400" /></a></div>
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"Momma, can you make me <i>pink</i> milk??...or maybe a strawberry smoothie, or wait, how about <i>strawberry milk</i>!" </div>
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Hmmm, I barely EVER say NO when my kids ask me for good food...Yep, that's alway a YES for sure! </div>
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I have to admit, strawberries and creamy milk sounded divine to me too, and with the last bag of frozen strawberries from last summer it was even more special. How many more weeks till strawberry picking?!? The special-ness of those last berries were not lost on us- we made sure to really savor them. And this was a sweet and fabulous way to enjoy summer goodness months after. And even now, enjoying them gives us that last push to make it to spring!</div>
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This recipe is super simple and basic, but I added a few things to make sure that it was nutritious and protein packed as well. So because we are a strict dairy-free house because of severe allergies this milk is most definitely not cow milk, instead we added full-fat coconut milk for the fats, nutrition and creaminess! Also, an added scoop or two of gelatin makes this milk still full of protein, a 12 grams per TB is what gelatin offers, also countless amounts of goodness. So whip this one up, impress your kids, or heck, bring back your inner-child for just a moment and sit and enjoy yourself some pink strawberry milk!</div>
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<b><i>Strawberry Milk Recipe</i></b></div>
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<b><i>{gluten, dairy, egg, soy, nut, seed and sugar-free}</i></b></div>
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2 cups of frozen or thawed strawberries [can be chopped or wholes]</div>
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1/2 cup of juice [or water] of choice</div>
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1-2 TB of fresh lime juice</div>
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sprinkle of quality sea salt</div>
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1/4 cup of maple syrup drizzled (more or less depending on tastes, can sub in dates too!]</div>
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1/2 cup of plant-based milk beverage (coconut, rice, ect...)</div>
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2 TB of <a href="https://greatlakesgelatin.com/storefront/buy-products.html">pure gelatin</a></div>
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1 can of <a href="https://www.amazon.com/Native-Forest-Organic-Classic-13-5-oz/dp/B001HTJ2BQ?th=1">full-fat coconut milk</a></div>
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<i>In a small pan, warm up the strawberries in the liquid and let it simmer and bubble and release it's colors and sweetness. Then turn off heat. In a small bowl whisk together milk and gelatin until bloomed. Then in your blender add the whole can of coconut milk, strawberries from pan, and the bloomed gelatin. Blend on high and then when its all creamy and frothy, pour into glasses and and instantly enjoy! It will be warm from the strawberries if you consume right away and...</i></div>
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<i>...you can chill it too and also it will become a panna cotta type treat if you have in the fridge for more than 30-60 minutes. It will start to turn into a yogurt-like subsatnce as the gelitan cools down. So you may even enjoy it as it cools more. </i></div>
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<i>Top with thawed or fresh strawberrie pieces for extra goodness and texture :)</i></div>
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ENJOY and much love!!!</div>
Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-49051544352218644632018-02-26T14:57:00.001-05:002018-02-26T14:59:13.368-05:00Chocolate Muffins<div class="separator" style="clear: both; text-align: center;">
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It's a Monday. Sometimes Monday's call for muffins, and even more so, some Mondays call for <b><i>chocolate </i></b>muffins. Yes! These are the kind of muffins that will get you out of bed and on your way. They won't let you linger, or press snooze ONE.MORE.TIME. or even have you wish this day never came. It won't be just another manic Monday if you can start it with one of these babies. They will have you ready to face the hard stuff, one step at a time.<br />
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And not to mention with a serving of pumpkin, dates and banana hidden in there beneath the energizing cocoa these really are FULL of GOODNESS too. You can nourish yourself with the good stuff and also have fun doing it! Some days call for the big guys to come out and help you through, and if you got some of these sweet muffins on your side I know you can do this. You were born for this. Don't give up on being you and doing what you know best. We all need you and you are the best person for the job. Happy baking and happy Monday, friends!!!<br />
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<b><i>Chocolate Muffin Recipe</i></b><br />
<b><i>{gluten, dairy, egg, nut, seed, soy and refined-sugars-free}</i></b><br />
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1 1/2 cup of freshly ground certified gluten-free oat flour<br />
(or use buckwheat flour as a replacement)<br />
3/4 cup of white rice flour<br />
1/2 cup of tapioca flour<br />
1/2 cup of cocoa powder<br />
1/2 cup of coconut sugar<br />
2 ts. of baking powder<br />
1 ts. of baking soda<br />
1 ts. of sea salt<br />
optional: add in a drizzle of vanilla<br />
1/2 cup of pumpkin puree<br />
1/2 cup of date puree<br />
heaping 1/2 cup of mashed banana<br />
1/2 cup of coconut milk beverage<br />
1/4 cup of apple cider vinegar<br />
1/4 cup of maple syrup<br />
1/4 cup of avocado oil<br />
1/4 cup of coconut oil<br />
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1/2 cup of<a href="https://enjoylifefoods.com/our-food/baking-chocolate/chocolate-for-baking-dark-chocolate-morsels/"> dairy-free choclate chips</a> to sprinkle on top before baking<br />
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<i>In a large mixing bowl, mix in all the dry ingredients together first, then add in the wet and mix together well. Until you get a smooth and creamy chocolately mixture. Then use a 1/3 measuring cup already greased with avocado/coconut oil and measure out heaping 1/3 cup muffins into muffin parchments. This recipe should make about 12-16 muffins depending on your heaps. Top muffins with extra dairy-free chocolate chips to make it real special and then bake in a 350 degree oven for 22-25 minutes or until they are stiff and no gooey middles. Let cool for 15-20 minutes before you serve. </i><br />
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Then grab your favorite cupa-hot-something and ENJOY your morning...your day... and all of it...because these will get you on the right step in all the right!<br />
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Much love, xoxoStephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-64907605332416817362018-02-25T12:24:00.003-05:002018-02-25T12:40:22.442-05:00Creamy Cauliflower Kale Curry Soup <div class="separator" style="clear: both; text-align: center;">
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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...<br />
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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!<br />
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<a href="https://2.bp.blogspot.com/-UahyBh4ak5U/WpLxJ18wAyI/AAAAAAAAG1k/KDMScO67mk4pPf9Whc0pYNUQgHecLi3KwCLcBGAs/s1600/IMG_1954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://2.bp.blogspot.com/-UahyBh4ak5U/WpLxJ18wAyI/AAAAAAAAG1k/KDMScO67mk4pPf9Whc0pYNUQgHecLi3KwCLcBGAs/s640/IMG_1954.jpg" width="512" /></a></div>
<b><i>Creamy Cauliflower Kale Curry Soup Recipe</i></b><br />
<b><i>{gluten, dairy, egg, nut, seed, sugar and soy-free}</i></b><br />
2 TB of avocado or olive oil<br />
1 large onion finely chopped<br />
1 TB of fresh grated ginger<br />
1 TB of fresh grated turmeric<br />
4-5 garlic cloves grated or minced<br />
1 cup of finely chopped red bell pepper<br />
1 cup of finely chopped celery<br />
1 cup of finely chopped carrots<br />
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4 cups of riced cauliflower (fresh or frozen)<br />
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1 head of cauliflower chopped into florets<br />
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4 cups of stock (vegetable, chicken, or bone broth)<br />
2 cups of pure water (may need to add in 2 cups more if you want more brothy)<br />
1 can of full-fat coconut milk<br />
1 ts. of ground cumin<br />
2 ts. of ground curry seasoning<br />
1 ts. of sea salt<br />
1/4-1/2 ts. of fresh ground black pepper<br />
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2 cups of fresh kale finely chopped<br />
1/2 cup of finely chopped fresh cilantro<br />
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15 ounce can of pre-cooked garbanzo beans (add more or less depending on your preferences)<br />
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add in more sea salt or black pepper to your taste...<br />
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<i>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. </i><br />
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<i>This could be served well with some bread or just slurp and ENJOY!</i>Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com1tag:blogger.com,1999:blog-4463651181033969679.post-9327575384195270142018-02-07T13:10:00.000-05:002018-02-07T15:49:51.760-05:00Banana Bread Tea Cake<div class="separator" style="clear: both; text-align: center;">
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When it's February in Michigan, the snow isn't as magical as it once was. It tends to feel very cold and possibly an inconvenience with the unending shovelling and driving slow and careful. And, you start to hear more and more complaining ;) and more and more cases of seasonal sadness taking over lives, begging for sunshine and warm to come just a bit early this year. I think maybe our dreams were dashed when that silly groundhog saw his shadow... I guess saying we have 6 more weeks of winter?? I could have told you that ;) Or at least here in Michigan we have [at least] another 6-10 weeks of winter conditions!<br />
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Or is it because we are trying to rush through to the next thing...ALWAYS! It is hard to sit and be in the place where you are. Just being means you have to slow down and pay attention. Being. Mindful. Take it all in. The smells, tastes, feelings, and sounds... And it doesn't hurt to have a few winter activities to find cozy comfort and stay grounded in the present.<br />
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Like, have you gone out on a winter hike? Yes you have to get bundled up, but I swear to you that it will change your whole heart when it comes to winter. It is quiet...sacred...simple.. and magical. It will remind you of the present beauty that is all around you and begging you to see and be.<br />
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Or the winter sunrises and sunsets. They are what get me up each day and keep me going. The pinks, reds and orangey-peach that fills the sky is breathtaking! Like witnessing a miracle each day!<br />
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Baking bread is another one of those activities that brings me warmth and joy in the winter months. I don't care as much about getting warm next to the oven in the summer months. In fact I would likely LOVE to not put the oven on and stay outside in the sun at the beach! But in the winter months you can truly enjoy and savor the space to enjoy baking. And that's why this bread came into creation. One of those days sitting and taking in all the winter-goodness and sacred space. If you are looking to bring a little more warmth and joy to your life these last few weeks [months!] of winter I suggest finding a few activities that bring you life, hope, joy and soaking in them. Happy baking, friends xoxo<br />
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<b><i> Banana Bread Tea Cake Recipe</i></b></div>
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<b><i>{gluten, dairy, egg, soy, seed, nut and refined-sugar-free}</i></b><br />
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3/4 cup of fresh ground buckwheat flour<br />
3/4 cup of fresh ground GF oat flour<br />
3/4 cup of rice flour<br />
1/4 cup of tapioca flour<br />
1/4 cup of potato starch<br />
1/4 cup of coconut flour<br />
2 ts. of baking powder<br />
1 ts. of baking soda<br />
1 ts. of sea salt<br />
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1/2 cup of oil [avocado, light olive, or softened coconut]<br />
3 mashed bananas [1 cup]<br />
2/3 cup of coconut milk beverage or other plant-milk<br />
1/3 cup of apple cider vinegar or lemon juice<br />
1/4 cup of applesauce<br />
3/4 cup of date puree paste<br />
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<i>In a large mixing bowl, whisk all the dry ingredients together first. Then add in the wet and oil and mix together well. Then oil a baking 9x13 pan or a cake pan or a bundt. Pour in the batter and bake in a 350 degree oven for 40-45 minutes for the bundt, or 30ish for the 9x13 sheet cake pan. Check with toothpick to see if middle is set and not gooey. Let cool and serve up with warm butter or jams of choice. </i><br />
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I hope you find the sacred in the every day, everything is connected and spiritual and as it should be. Soak it in, enjoy it's season and the parts that are painful or challenging- hold onto them and move through them- they can be your teacher and make you who you need to be!<br />
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Sending much love and hope for you today, xoxo</div>
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Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-12265688585871266292018-02-06T13:11:00.002-05:002018-02-06T13:15:45.656-05:00LOVE Brownies <div class="separator" style="clear: both; text-align: center;">
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I had the joy and honor to cook for another <a href="http://khcounseling.com/retreats/">Women's Wellness Retreat</a> this past weekend. It was another group of fabulous women with such bravery to dig deeper into the inner self for healing, rest, nourishment and self-love. After these experiences, I again remember how I truly believe that women are the force of change and love in the world. They are the ones that are willing to go through the wounds, the pain, and the joys that make us who we are... and then somehow turn that power into superpowers to share with those around them. It's pure magic and amazement to see this beauty unfold!<br />
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I make many of my most favorite recipes...my <a href="http://glutenfreehope.blogspot.com/2016/11/sweet-potato-lentil-chili.html">Sweet Potato Lentil Chili</a>, <a href="http://glutenfreehope.blogspot.com/2017/05/revised-oat-baguette-bread-aka-soup.html">homemade bread</a>, covered in honey butter and <a href="http://glutenfreehope.blogspot.com/2017/01/immunity-boosting-berry-chia-jam.html">berry chia seed jam</a>. And I had to share some of my newest favorite ways to start the day with the <a href="http://glutenfreehope.blogspot.com/2017/11/cranberry-ginger-pear-tonic-warm.html">warm smoothie</a> or <a href="http://glutenfreehope.blogspot.com/2018/01/warm-blueberry-ginger-smoothie-aka.html">immunity shots</a>. And then there is <a href="http://glutenfreehope.blogspot.com/2016/08/chocolate-chip-oat-cookies.html">cookies</a>, and <a href="http://glutenfreehope.blogspot.com/2017/12/cardamon-pear-muffins-with-cranberry.html">muffins</a>, and so much more...(<a href="http://glutenfreehope.blogspot.com/2016/12/homemade-instant-cocoa-and-marshmallows.html">hot cocoa and marshmallows</a>...) It is so fun...and exhausting in a good way. This time by the end of the retreat I wanted to use up some of the leftover ingredients and I whipped up a pan of brownies to send our guests home with. These brownies were born out of LOVE and leftovers :) And of course they were magic in a pan :)<br />
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<a href="https://3.bp.blogspot.com/-2vT_7JJZHvg/WnnrRuJqSHI/AAAAAAAAG0o/xe5LaczCOgsVQjMJ2VnzWq2zI41qZtzVgCLcBGAs/s1600/IMG_1749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://3.bp.blogspot.com/-2vT_7JJZHvg/WnnrRuJqSHI/AAAAAAAAG0o/xe5LaczCOgsVQjMJ2VnzWq2zI41qZtzVgCLcBGAs/s400/IMG_1749.jpg" width="400" /></a></div>
<b><i>Love 'Leftover' Brownie Recipe</i></b><br />
<b><i>{gluten, dairy, soy and nut-free}</i></b><br />
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1/2 cup of GF oat flour<br />
or a mix of a GF flour blend (millet, buckwheat, quinoa, rice)<br />
1/3 cup of cocoa powder (or <a href="http://glutenfreehope.blogspot.com/2016/12/homemade-instant-cocoa-and-marshmallows.html">hot cocoa mix</a>)<br />
1 TB of coconut flour<br />
1 TB of potato starch<br />
1 TB of tapioca flour<br />
1 ts. of baking soda<br />
1/4 ts. of baking powder<br />
1/2 ts. of sea salt<br />
<br />
1/4 cup of pumpkin puree<br />
1/4 cup of date puree<br />
2 whipped-up fresh eggs<br />
(you can omit eggs and add in more pumpkin puree or use chia 'eggs')<br />
3/4 cup of coconut palm sugar<br />
1/4 cup of maple syrup<br />
drizzle of pure vanilla<br />
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<i>In a saucepan, melt the following together to add to the batter...</i><br />
1 cup of chocolate chips<br />
1/2 cup of melted coconut oil<br />
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<i>optional: sprinkle more chocolate chips in and on top before baking (another 1/3-1/2 cup)</i><br />
<i>OR if you are nut/seed person you could add some walnut or pecans to the batter here too</i><br />
<i><br /></i>
<i>In a large mixing bowl, mix together all the dry ingredients and then the wet, finally folding in the melted oil and chocolate chips. Fold all together and then you can add more chocolate chips to the batter or to the top before baking. Spread in a parchment papered 9x9 tin or glass pan to make it easier to pull the brownies out to cut. Spread evenly in the pan and then you can bake in a 350 degree oven for 22-25 minutes. Pull out and let cool for at least 30 minutes before cutting squares to help with less crumbles. </i><br />
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This recipe will fit into a 9x9 baking pan, or double the recipe up and pour into a 12x15 baking sheet pan. I originally made this recipe doubled and then made it again halved for my own family.<br />
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After cutting out squares you can ENJOY just as they are with so much gratitude and LOVE for good deep rich brownies made with wholesome ingredients and ones that you can share :)<br />
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Much love as always xoxoStephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-39929792557692905982018-01-22T22:09:00.002-05:002018-01-23T20:41:08.443-05:00Warm Blueberry Ginger Smoothie A.K.A Divine Immunity Boost Shots<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-rwi4dXLjQwQ/Wmaj_YTTygI/AAAAAAAAGzg/nNRQIpvOanIr1-pZ0Rn5-luMCjElLgtDACLcBGAs/s1600/IMG_1575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1594" data-original-width="1600" height="397" src="https://2.bp.blogspot.com/-rwi4dXLjQwQ/Wmaj_YTTygI/AAAAAAAAGzg/nNRQIpvOanIr1-pZ0Rn5-luMCjElLgtDACLcBGAs/s400/IMG_1575.jpg" width="400" /></a></div>
It's been a dark, cold, wet and gloomy day here. It seems like the sun didn't come up at all! I've also been feeling like my body has been struggling to resist the germs going around and it's fighting to stand it's ground from the sickness. Or maybe it's just because the sun has been missing too. Don't they call this seasonal sadness or something?!? If you live in an almost sub-Arctic climate in the winter months like I do then I think you probably understand :) So I brought a little TLC to my body [and my whole life!] with some fresh ginger as my little sunshine friend in the kitchen.<br />
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You cannot simmer, blend and drink this smoothie with a frown on your face. It just brings so much happiness and love. [Anther favorite warm smoothie from last fall...<a href="http://glutenfreehope.blogspot.com/2017/11/cranberry-ginger-pear-tonic-warm.html">Cranberry Pear Ginger</a>.... and <a href="http://glutenfreehope.blogspot.com/2017/07/ginger-lemon-blueberry-shots.html">a summer version of this smoothie...well a tonic really</a> :)]<br />
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I know I'm a crazy lady that likes to think as foods as my friends and blueberries and ginger are some of my besties. We do not go through life alone people! :) But seriously- if you follow my recipes at all you know all about me and blueberries. I still have [I'm hoping!] about 40 pounds left so maybe it will get me to spring/summer to pick some more. I'm going to start having to ration them- especially after this divine goodness!<br />
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<a href="https://4.bp.blogspot.com/-p_LdvgKkUdQ/Wmaj_fgrUEI/AAAAAAAAGzk/NjK9iSVornc3UoT1m1fuhhMnptR3oKjzwCLcBGAs/s1600/IMG_1577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://4.bp.blogspot.com/-p_LdvgKkUdQ/Wmaj_fgrUEI/AAAAAAAAGzk/NjK9iSVornc3UoT1m1fuhhMnptR3oKjzwCLcBGAs/s400/IMG_1577.jpg" width="400" /></a></div>
<b><i>Warm Blueberry Ginger Smoothie Recipe</i></b><br />
<b><i>{gluten, dairy, egg, soy, nut, seed, and sugar-free}</i></b><br />
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2 cups of frozen blueberries<br />
2 cups of 100% fruit juice or tea of choice [I used a combo of orange, pear and elderberry tea]<br />
1/4-1/3 cup of grated or pealed and chopped fresh ginger chunks<br />
1-2 slices of fresh organic lemon or orange and it's juices<br />
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<i>optional:</i> add 1 TB of pure honey after you simmer/before you blend so as to keep as many beneficial enzymes for your immunity- but also adds some extra sweetness if the ginger is too much!<br />
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<a href="https://3.bp.blogspot.com/-EHWPohP3qcA/Wmaj_Zy0ZcI/AAAAAAAAGzo/ZSEtUmWsiNcXzLYdX_tevv4HevoK6FuVgCLcBGAs/s1600/IMG_1576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://3.bp.blogspot.com/-EHWPohP3qcA/Wmaj_Zy0ZcI/AAAAAAAAGzo/ZSEtUmWsiNcXzLYdX_tevv4HevoK6FuVgCLcBGAs/s400/IMG_1576.jpg" width="400" /></a></div>
<i>Put all of the above in a saucepan and simmer until blueberries are bursting and the smells and colors are divine. Then let cool for a minute and slowly pour into your blender or Vitamix and blend slow and then on high for a minute and then pour into your shot glasses or mason jars and drink up!</i><br />
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This recipes makes about 2 pint- sized ball jars or 4 half-pint jars, so you may want to double it if you are making for a crowd or want to have extras to warm up and enjoy for a few days.<br />
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I hope you are finding ways to stay warm, full of light and love, and even add in an immunity boost to keep those germs at bay. Much love, friends xoxoStephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-69165933698877194892018-01-20T18:57:00.001-05:002018-01-20T19:28:30.312-05:00Cinnamon Raisin Swirl Rolls <div>
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Saturday morning sweetness. This time with cinnamon rolls incredibly without any sweetness except from fruit. I know! The cinnamon filling is made with a raisin paste and cinnamon and the dough is my easy no-yeast- no-rise bread recipe that I morph into dough for these sweet swirl rolls. I promise you that if you have been deprived from sweets, sugar, or anything decadent for a while because of health and digestive issues that you will have a shouted "hallelujah" with these sweeties :) They are such a gift of love and sweetness for any weary soul. And then I topped one with some only-fruit <a href="https://glutenfreehope.blogspot.com/2017/01/immunity-boosting-berry-chia-jam.html">berry chia jam</a> and that's when I heard the magic glitter sparkles snap.</div>
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I was recently told by a friend of another friend making something like these rolls from my recipe because of her own journey with leaving regular table sugar behind and even all of the other typical sweet alternatives. So of course I had to try it myself! Fruit is nature's best way to share sweetness in our lives. If you are one of my recipe followers, then you already know I only use sugar alternatives like honey, maple syrup, coconut palm sugar...but even still it is incredible how our bodies get addicted to even these sugars. It has been kinda of a reset for me over the past few weeks to try and eat only fruit for sweetness in my life. This is definitely a challenge for me.<br />
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I will be honest with you. I hate restrictions and rules. I basically see a rule and think how on earth can I avoid that one. I used to think that I don't intentionally try to break rules, but really I see myself now as being one of those people that just HATES having restricted boundaries...mostly because I feel trapped. Trapped by feelings that make me feel like I am stuck in a certain way of living or thinking or fill-in-the-blank... This is why I started this blog and baking GF and sharing my recipes. Because I wanted to say that if you have to eat a certain way that sometimes feels small, deprived and trapped that there are people like me out there trying to make things that can give you life, nourish you inside and out, AND will break through the boundaries of what it looks like to have to eat a certain way. Thinking bigger and outside-of-the-lines inspires me and keeps me going. So that was a little of a rant, but basically these little rolls remind me that having restrictions for the diet [for a small or forever time] doesn't have to be a sentence of misery. It can actually bring hope, joy and so much love. Happy baking friends and may you find doses of sweetness in your life that don't involve addicting qualities ;)<br />
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<b><i>Cinnamon Raisin Swirl Rolls Recipe</i></b></div>
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<b><i>{gluten, dairy, egg, yeast, soy, nut, seed and SUGAR-free}</i></b></div>
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3 TB of psyllium husk powder</div>
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1 cup of coconut milk beverage (I use<a href="http://www.sodeliciousdairyfree.com/"> So Delicious unsweetened</a>)</div>
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1 cup of water</div>
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1/4 cup of apple cider vinegar<br />
1/4 cup of unsweetened applesauce</div>
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2 TB of olive oil</div>
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<i>Whisk all the above ingredients together very well in a large mixing bowl. It will turn into a pudding-like substance. Then you can add the dry ingredients...</i></div>
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1 1/2 cups of certified GF oat flour *I grind my own from GF rolled oats*</div>
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1 1/4 cup of rice flour</div>
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1/2 cup of tapioca flour</div>
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1/4 cup of potato starch</div>
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1 TB of corn-free baking powder</div>
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1 ts of baking soda</div>
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1 ts. of sea salt</div>
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*1/2 cup of extra flour (oat or rice/tapioca or a mix) for rolling out and kneading if need be</div>
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<i>After you add in all the dry ingredients you will roll together, knead together and start to form a log or bad and you may need to extra flour (oat, rice, tapioca) in the kneading or rolling out process if your dough is extra sticky. So form a lump or log and start to roll out a flat dough piece on parchment paper. You want to roll out a 12-15 x 15x18 inch dough rectangle. Let it sit while you mix up the filling...</i></div>
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<b><i>Raisin Cinnamon Paste Filling</i></b></div>
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1 cup of soft organic raisins</div>
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2 TB of ground cinnamon</div>
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1-2 TB of coconut oil</div>
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1-2 TB of hot water<br />
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<i>In a food processor or blender put all of the above ingredients in and blend until a creamy cinnamon paste. Then spread all over the 12x18 inch rolled out piece of dough. You can leave 1-2 inches without the filling at the end closest to your body. Then, at the end farthest from your body start to pinch the first few inches of the dough pieces into a roll. You want to evenly roll the whole 18 inches of dough into a roll towards you. There is a lot of technique here, but basically you want to stretch-then roll-stretch-then roll, and you will eventually get a TIGHT roll of dough swirled with cinnamon filling. Pinch the endings of dough on each side and at the end of the dough roll. This will help the dough stick together. Then take a bread knife and cut 1 inch cuts along the roll and separate each inched roll and place it on a parchment papered baking sheet. A 15x18 baking sheet works best, or 2 12x9 baking sheets would work too. Spread out 1/2 inch apart so they bake together but they will expand a little. Bake in a 350 degree oven for 25-30 minutes until bubbling and golden brown. Let the rolls sit and cool for 15 minutes and they are ready to eat!</i></div>
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<i>This recipe can make 24 mini rolls or about 18 larger rolls. It just depends on how long you roll out your cinnamon log and how large you slice off the rolls from the log. If you have ever made homemade cinnamon rolls before you can use all the same techniques here with this recipe, but this dough is free of sugar, yeast, so no rising time, and free of the pesky allergens. They turn out fabulous though!</i><br />
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<a href="https://1.bp.blogspot.com/-sWr0T-ywOXk/WmPLTEmNgHI/AAAAAAAAGzA/vjwhXKGtcOo5I3MGMqdIeOYhDi1d4R63ACLcBGAs/s1600/IMG_1545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1594" data-original-width="1600" height="397" src="https://1.bp.blogspot.com/-sWr0T-ywOXk/WmPLTEmNgHI/AAAAAAAAGzA/vjwhXKGtcOo5I3MGMqdIeOYhDi1d4R63ACLcBGAs/s400/IMG_1545.jpg" width="400" /></a></div>
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These could be wonderfully topped with <a href="https://glutenfreehope.blogspot.com/2017/01/immunity-boosting-berry-chia-jam.html">the jam</a> I mentioned, or you could top with ghee, nut/seed apple or any other "butters", bananas, seeds, nuts, or whatever to add more flavor. You could toast them or dunk them, or even un-swirl them and eat them like a spaghetti noodle (that is done by one of my littles LOL). The options are endless ;) Or at least it is fun to think that way and imagine all the possibilites out there in the world to ENJOY food and life that you CAN enjoy!</div>
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Hope you find hope and peace today, friends! Much love xoxo</div>
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Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-84304126099249947622018-01-10T13:10:00.002-05:002018-01-10T13:10:52.705-05:00Banana Cream Panna Cotta<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-08eWvKRcKTQ/WlZTyavOslI/AAAAAAAAGyQ/h2C1g8tuDmofMOaozI2AJapdXVgOKtTDQCLcBGAs/s1600/IMG_1293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-08eWvKRcKTQ/WlZTyavOslI/AAAAAAAAGyQ/h2C1g8tuDmofMOaozI2AJapdXVgOKtTDQCLcBGAs/s400/IMG_1293.jpg" width="400" /></a></div>
After eating no sweet treats for the last week, I was getting desperate for a little something and my kids were begging for banana pudding. So then this little treat was created. I wasn't sure what to call it but here it is... A thick creamy custard-type gelatin treat, BUT no sugar and sweetened only with fruit. So my friends, this is ONE special dessert ;)<br />
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I just love a thick, have to use your spoon, kinda dessert. It's one you might want to lick the jar clean but won't, so you pretend your spoon is your tongue and you try and get every last bit. The cute jars help with savoring each lovely bite too, and you can't help but wish there was another secret compartment on the bottom somewhere. </div>
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But what makes this dessert sweet and worth every bite, is the date puree and the fresh vanilla bean- both with such rich deep flavor- oh and the banana. Which I have found is one of those foods and flavors that people either LOVE or HATE- there is no middle ground on it. I happen to love banana, but some can only imagine baby food. So maybe this recipe is not for you, but if you are a banana pudding or everything LOVER- then this is a must try! Hope you ENJOY!<br />
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<b><i>Banana Cream Panna Cotta Recipe</i></b><br />
<b><i>{gluten, dairy, egg, nut, seed, soy and sugar-free}</i></b><br />
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2 ripe bananas smashed and pureed<br />
1/2 cup of <a href="http://glutenfreehope.blogspot.com/search?q=date+paste+puree">date paste puree </a><br />
1 can of <a href="https://www.amazon.com/Native-Forest-Organic-Classic-13-5-oz/dp/B001HTJ2BQ/ref=sr_1_4_a_it?ie=UTF8&qid=1515606710&sr=8-4&keywords=native+forest+coconut+milk">full-fat coconut milk</a><br />
1/2 <a href="https://thrivemarket.com/simply-organic-whole-madagascar-vanilla-beans?utm_source=google&utm_medium=pla&ccode=FIRST3&ccode_force=1&utm_medium=pla&utm_source=google&utm_campaign=Shopping_Food_Beverages&utm_content=089836194961&utm_term=google-pla_na&gclid=Cj0KCQiAkNfSBRCSARIsAL-u3X-Otw_xZJ8X34KfIM44KSJGM-EDdTWb15QYvotYp6XPs6147HtAf9AaAvx8EALw_wcB">vanilla bean</a> scraped for the beans (or use 1 TB of vanilla extract)<br />
1/2 lime squeezed or 1 TB of juice<br />
a pinch of finely grated fresh ginger<br />
pinch of sea salt<br />
pinch of ground turmeric<br />
<i><br /></i>
<i>Put all of the above ingredients in a small saucepan to get warm on low heat. Warm till it is steaming but not boiling or bubbling. Then, in a separate small bowl, mix up the following to let the gelatin bloom...</i><br />
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1/2 cup of <a href="http://sodeliciousdairyfree.com/products/coconut-milk-beverages/unsweetened">coconut milk beverage</a><br />
1 1/2 TB of <a href="https://thrivemarket.com/p/great-lakes-gelatin-beef-gelatin">pure gelatin </a><br />
<i><br /></i>
<i>When the gelatin stiffens, scrap into the saucepan with the rest of the ingredients and turn off heat completely. Then whisk in the gelatin so it is one mixture and pour into a blender and blend until frothy and mixed well and then slowly pour into 1/2 pint glass jars, or even in the smaller size meant for small jams (the 1/2 cup size... called 1/4 pint maybe?). Then put on lids and slide into the fridge for 3-4 hours and then you are ready to eat and ENJOY!</i><br />
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If you are not a banana fan you can add in 1 cup of pumpkin puree in it's place or just leave it as vanilla coconut. I will save those recipes for another post ;)<br />
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I hope you give this ONLY fruit sweetened dessert a try! It totally hits the spot when you haven't been enjoying many deserts ;) It is a new favorite around my house and I know Ill be making many more varieties as the month goes on...<br />
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Much love and light! xoxoStephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-81739522494157175052018-01-05T14:28:00.001-05:002018-01-06T18:42:35.539-05:00Raisin Bread with Berry-Chia Jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-WBf9av0wS3A/Wk-zvCn8VII/AAAAAAAAGxs/DEvRysWhIGE08eddr1xkJLVK4ChoXXkAgCLcBGAs/s1600/IMG_1270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-WBf9av0wS3A/Wk-zvCn8VII/AAAAAAAAGxs/DEvRysWhIGE08eddr1xkJLVK4ChoXXkAgCLcBGAs/s400/IMG_1270.jpg" width="400" /></a></div>
January is for snuggling, hygge-ing, and <a href="http://glutenfreehope.blogspot.com/search/label/bread">bread making</a> :) It is for me at least. I told you I have challenged myself to a plant-based diet for a few weeks and no sweets except those in fruit. Well for breakfast I have been enjoying <a href="http://glutenfreehope.blogspot.com/2017/01/buckwheat-quinoa-date-porridge.html">Buckwheat-Date Porridge</a> or some GF quick cooking oatmeal topped with blueberries, pumpkin seeds, coconut flakes and chia seeds...BUT when it comes to breakfast, I still love a piece of whole grain toast smothered in a seed butter and jam ;)<br />
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This bread recipe is a combination of [<a href="http://glutenfreehope.blogspot.com/2013/11/soft-and-chewy-oat-baguette.html">this oat</a> and <a href="http://glutenfreehope.blogspot.com/2017/03/buckwheat-quinoa-millet-bread.html">this buckwheat-quinoa-millet</a>] beloved bread favorites and my favorite homemade <a href="http://glutenfreehope.blogspot.com/2017/01/immunity-boosting-berry-chia-jam.html">jam</a> [from all those frozen blueberries] that I make weekly, but this time I threw in a few new twists so as to avoid sweeteners other than fruit and add in a few other parts to get the most I could out a having bread and jam for breakfast. The raisins were added in to help bring out some natural sweetness and honestly I LOVE a breakfast bread with a little dried fruit. I am already thinking up some future bread recipes... ones with cranberry, orange and seeds, or a molasses and raisin one. I cracked open a multitude of ideas... some of those have been tucked back there for a while. But for now- it is raisins, lightly sweetened with applesauce and cinnamon, and the love is ever great and nourishing.<br />
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<b><i>Raisin Bread Recipe</i></b><br />
<b><i>{gluten, dairy, egg, yeast, nut, seed, and sugar-free}</i></b><br />
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3 TB of psyllium husk powder (must be powder, not seed or husk)</div>
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2 cups of pure water or non-dairy milk (or a combination of both)</div>
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3 TB of apple cider vinegar</div>
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3 TB of unsweetened apple sauce</div>
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2 TB of olive oil<br />
1/2-1 cup of organic raisins<br />
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1 TB of cinnamon</div>
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1 cup of finely ground fresh GF oat flour</div>
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(grind 1 cup GF rolled oats in high powered blender)<br />
1/2 cup of quinoa flour<br />
1/2 cup of buckwheat flour<br />
1/2 cup of millet flour<br />
1/2 cup of rice flour</div>
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1 ts. of sea salt</div>
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2 ts. aluminum free baking powder</div>
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1 ts. of baking soda</div>
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sprinkle up to 1/2 cup extra oat flour for kneading </div>
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<i>In a large mixing bowl, whisk the psyllium husk powder, water, milk and apple cider vinegar together. It will turn into a thickened blob in a few minutes, then whisk in the oil and applesauce in together. Lastly mix in the raisins and let them get wet before mixing in the dry...</i></div>
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<i><br /></i><i>Then, add all of the dry ingredients, flours, cinnamon and salts, and mix with a spatula or wooden spoon until all of the flour is blended, but be careful to not over mix and make it too sticky. Then use your hands with a sprinkle of extra flour if needed to knead and roll our the dough until it starts to get a skin and no longer sticky. Once you got a nice skin on the dough and have rolled around you will have less cracks and stickiness. This is where I roll out to a long oval-shaped loaf and tuck all the spots under the loaf that have cracks or whatever. It doesn't have to look perfect because the skin will turn into a thick crunchy crust after baking. </i><br />
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<i>No need to proof or prove or whatever you normally do with bread because there is NO YEAST!! So just after rolling out a loaf, put on a parchment papered baking sheet and bake in a 350 degree oven for 1 hour. Let cool for 20-30 minutes before cutting into. Serve warm, which is my favorite! But also let it cool and slice out the loaf and save in a bread container for the rest of the week. It does a great job at keep at room temperature but you may find that you still like to toast it to warm it up a bit. </i><br />
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<b><i>Berry Chia Jam Recipe</i></b><br />
2 cups of frozen blueberries or a mix of whatever berries you have<br />
1/2 cup of juice (I used <a href="http://smartjuice.us/our-juices/">Antioxidant Force by Smart Juice)</a> but you could use pomegranate or other no sugar fruit juice like cherry, berry mix, or grape<br />
1/2 cup of pear or apple juices for sweetness too<br />
also, you can use elderberry tea as in sub from the juice (<a href="http://glutenfreehope.blogspot.com/2017/01/immunity-boosting-berry-chia-jam.html">as in my other chia-jam recipe</a>)<br />
1 TB of grated fresh ginger<br />
1 organic orange grated for zest and squeezed for juice<br />
pinch of sea salt<br />
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1/4 cup of whole chia seeds<br />
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<i>In a medium saucepan, pour in the 2 cups of frozen berries with the tea and the juice and let cook to defrost and get soft. Then add in the ginger and orange juice and zest and bring to a soft boil and bubble and cook from any where to 10-15 minutes until the berries are very hot, juicy and mushy. You can use an immersion blender to blend in half of the mixture to be more smooth and have less chunky fruit if you want a smoother jam. After this it looks like a fruit soup. Turn off the heat and then add in the chia seeds. Stir in well so not to be clumpy and then let it sit in the pan and cool and let the chia seeds soak up the moisture and turn into a thick jammy substance. When it cools for 10-15 minutes you can pour into a pint jar to continue to cool and thicken in the fridge. It will be best after at least 4 hours in the fridge. This recipe makes 1 pint jar and will keep up to 2 weeks. </i><br />
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There you have it, my most favorite recipes adapted to have NO sweetener but fruit. I hope you give them a try regardless and ENJOY! It is a great way to start off the new year trying to love and nourish the body with ways that it cannot hide behind sugar, caffeine and crappy processed foods to feel numb and yucky. Feed your body LOVE, friends!</div>
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Much love as always, xoxo</div>
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Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-49705101291479176332018-01-04T20:09:00.000-05:002018-04-19T11:34:48.099-04:00Cauliflower and Sweet Potato Chickpea Curry <div class="separator" style="clear: both; text-align: center;">
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HAPPY NEW YEAR, friends! I hope you had only positive affirmations, dreams and goals as you process the past and look forward to the next year. I am challenging myself to a "January reset" after a few months of feasting and indulging throughout the holidays. This reset includes two things... to eat a plant based diet and to only eat fruit for sweetness, so no honey, maple syrup, or coconut sugar... just fruit and veggies to get sweetness in my life. So this is my way of showing myself some self-love this month. It isn't about restrictions or rules, just a way to say to my body, "I love you and you are worth it!" I want to help my body clean out whatever needs to go and reduce inflammation, anxiety and imbalances. It is about nourishing, loving and bringing more goodness and simplicity to my diet. I am NO fan of January juice, raw, or rules diets- these to me can cause so much confusion and stress on the body when all it wants this time of year is to be WARM, nourished and replenished. <br />
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Another great thing about this recipe is how cost effective it is. I bought all of the above at my local health grocery store for around 10 dollars and add in the extra rice it is a huge meal for around $12 dollars. This recipe will be my lunches for the whole week, but it could easily feed a family of four twice! So is it nourishing...AND cheap! And did I say it's packed with fresh ginger and turmeric too?!? This means that is is perfect for warming the bones too...our temperature here this week is in the single and negative digits as is many part of the country, so I know we are all looking for a meal to warm us from the inside out!<br />
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<b><i>Cauliflower and Sweet Potato Chickpea Curry Recipe</i></b><br />
<b><i>{gluten, dairy, egg, soy, and sugar-free, vegan if you use vegetable stock}</i></b><br />
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2 TB of avocado oil for sauteing<br />
1 large onion finely chopped<br />
4-5 garlic cloves finely minced<br />
1-2 TB of finely grated fresh ginger*<br />
1-2 TB of finely grated fresh turmeric*<br />
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2 cups of raw washed, cut into bite sized pieces, cauliflower<br />
2 cups of pealed and cut and cubed pieces of sweet potato<br />
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1 14 ounce can of diced organic tomatoes<br />
1 can of full-fat coconut milk<br />
2-3 cups of chicken or vegetable broth<br />
1 14 ounce can of organic pre-cooked garbanzo beans<br />
1 ts. of curry powder<br />
1 ts. of ground paprika<br />
1 ts. of ground cumin<br />
1 ts. of ground coriander<br />
1/2 ts. of ground cinnamon<br />
pinch of cayenne<br />
pinch of cloves<br />
1 ts. of sea salt<br />
hearty pinch of fresh ground black pepper<br />
optional: 1-2 TB of tahini, or a nut butter like almond or peanut for extra thickness and flavor<br />
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2 cups of fresh finely chopped greens (spinach, kale or chard)<br />
handful of fresh chopped cilantro<br />
1/2 cup of raisins (I like a mix with golden raisins included ;)<br />
<i><br /></i>
<i>for serving:</i><br />
serve over prepared basmati or jasmine rice (or quinoa)<br />
limes juice and wedges<br />
sprinkle of fresh cilantro or parsley<br />
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<i>In a large pot, saute the onion, garlic, tumeric, ginger with the oil and a sprinkle of salt and pepper, when it cooks down, add in the bite-sized cauliflower, sweet potato and spices and cook for another 5 minutes, then add in the coconut milk, tomatoes, beans and broth. Let cook, bubbling and covered for 15- 20 minutes until the potatoes are soft and the broth reduced. Then add in the raisins, fresh greens and herbs and let those get soft. It is ready for serving now, or you can turn off the heat and let it sit and cool a bit and thicken up. Then serve with prepared basmati or jasmine rice. With a slice of lime and a sprinkle of some fresh herbs too. </i><br />
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*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...<br />
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This curry recipe is an easy base recipe for a vegan curry. You could easily swap out the sweet potatoes for carrots or add in other favorite blend of veggies. I love the sweet potatoes for a little extra sweet in my life while fasting from sugar and also the cauliflower holds up so nicely and pairs so well with the spices. The raisins add just the right touch of sweetness to the spice and then get soft and plump up on the sauce so they are a must of you ask me. BUT if for some reason you don't have raisins on hand or dislike them then they can easily be nixed. This is thick, creamy, hearty, nourishing bowl of goodness that I hope you find yourself making again and again before it gets warm. Maybe a weekly occurrence until we get above the freezing point.<br />
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What new ways are you showing yourself some love and nourishment this new year? What hopes to you have to learn and challenge yourself in 2018? I know my little way of showing some love this January will come with it's ups and downs, and I hope to share a few more of my no-sugar-no meat experiments with you :) Stay warm and cozy friends!<br />
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Much love and HOPE xoxoStephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-52857366288268387192017-12-29T14:44:00.002-05:002017-12-29T14:44:31.743-05:00Raw Chocolate Coconut Truffles <div class="separator" style="clear: both; text-align: center;">
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Welllllll, I didn't mean to post ANOTHER chocolate treat recipe...but, it just happened like that. This one was made around the Christmas holiday to add to the cookie plates. But now that we are looking forward to new year celebrations it seemed even more appropriate :) I mean it is a chocolate <i>ball</i> of goodness that you will need to <i>drop</i> in your mouth :) That is my husband rubbing off on me- he loves to play on words and puns :)<br />
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But seriously- this is one of those recipes that I have been making for years and just realized I never shared with you. I felt terrible and excited all at once because now I will share it and you can have this gem of a goodies tucked away for all the special occasions, or at the least for yourself when you are looking in the pantry and there is nothing to make but you have these random pantry items just waiting there to be created! This is a must try....<br />
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<b><i>Raw Chocolate Coconut Truffle Recipe</i></b><br />
<b><i>{gluten, dairy, soy, egg, nut and seed-free}</i></b><br />
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1/3 cup of raw cacao powder<br />
1/3 cup of finely ground coconut sugar<br />
1/3 cup of unrefined coconut oil<br />
1/2 cup of dairy-free chocolate chips<br />
1 can of full-fat coconut milk (just use the cream, reuse/discard the water juices)<br />
drizzle of maple syrup (1-2 TB) for flavor and sweetness<br />
hearty pinch of sea salt<br />
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<i>optional:</i><br />
add in a drizzle of vanilla or organic orange flavoring...<br />
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<i>additions for the rolling process:</i><br />
1/2 cup of ground powdered coconut sugar with cacao powder blended to make a cocoa powder mixture for rolling. This is equal parts of cacao and sugar<br />
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OR<br />
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1/2-1 cup of shredded coconut flakes/pieces to roll into<br />
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<i>In a medium saucepan, put all of the above ingredients on low heat until they all melt and dissolve and turn into a ganache looking pudding. Then put a lid on it and put into the freezer or fridge until it is solid. This is about 4-6 hours. Then, use a TB-sized spoon to scoop out a ball and roll on parchment or in your hands until you get a solid ball and then roll in raw cocoa powder (<a href="http://glutenfreehope.blogspot.com/2016/12/homemade-instant-cocoa-and-marshmallows.html">or hot cocoa mix</a> ) or raw shredded coconut. You should get about 2 dozen truffles. After rolling out the ball place on a parchment and place in a covered container to chill until you serve. They will be fine to pull out for a party but then keep in the fridge to stay stiff. But who am I kidding? These are easily gone after one party :)</i><br />
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As we reflect, gather and look forward to another year--- I hope you are able to reflect on the gifts and losses of this past year and let go of what needs to go so that you can embrace this coming year with arms wide open and free! Happy New Year's friends- I hope you ENJOY and much love as always xoxoStephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-41300707202947266242017-12-27T13:15:00.001-05:002018-11-20T10:31:19.039-05:00Pumpkin Seed Cranberry Chocolate Bark <div class="separator" style="clear: both; text-align: center;">
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Merry Christmas, friends- I hope you are still enjoying in the glow and magic of Christmas! It has been easy for us to do that around here because we have the next week off of school and work. Plus, we have been heavenly blessed with buckets of snow. You can read that as sarcastic or enthusiastic depending on how you feel about it ;) Either way this magical winter land (with a whopping 6 degrees) has allowed us to get all nuzzled and snuggled up inside with old Christmas movies, hot cocoa and marshmallows. So we are enjoying the space to rest and reflect and enjoy each other company (for the most part ;)<br />
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This recipe was made before Christmas here and we have been enjoying a little bit every day. I am thinking I will make another batch before the New Year's celebrations- well, because, it's just that good!<br />
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I have said it before, simple ingredients makes the best treats! This is defiantly one of those recipes. And one of those that you don't <i>really need</i> a recipe for- but sometimes it's helpful too ;)<br />
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This was the easiest treat I made for Christmas, and was my favorite one to go back to! We travelled a bit all over for Christmas parties this year- visiting lots of all-sides of our families and included snowy drives, white-out's, sub-zero temperatures and of course lots of holiday cheer! So this was an easy one to bring with us on all of our travels :)<br />
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<b><i>Pumpkin Seed Cranberry Chocolate Bark Recipe</i></b><br />
<b><i>{gluten, dairy, soy, egg, nut-free}</i></b><br />
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2 cups of roasted pumpkin seeds<br />
1 TB of avocado oil drizzled<br />
1 ts. of quality sea salt<br />
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<i>On a large baking sheet spread out 2 cups of raw pumpkin seeds (green pepitas) with a sprinkle of salt and a drizzle of avocado oil, then roast them in a 350-375 degree oven for 12 minutes. Until they are no longer green but a roasted brown color. Then let them completely cool off. You will hear them snapping and crackling while they cool- such a fun surprise :)</i><br />
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<i>Then when they are cooled, mix with them on the pan...</i><br />
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1 1/2 cup of organic dried cranberries (or raisins... or dried cherries)<br />
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<i>Then in a pan or double-boiler, melt the chocolate and coconut oil on low heat until it is all liquefied and then let sit for a few minutes before pouring over the roasted seeds and cranberries. Stir and spread and basically just mix and spread out the mixed seeds with the chocolate. Spread thin all over the 12x15 pan until it is all covered...</i><br />
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2 cups of dairy-free chocolate chips (12 ounces)<br />
2 TB of coconut oil<br />
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<i>Once it is all spread out you can put in the freezer or fridge to harden, and then once after 30-60 minutes you can break up in uneven pieces to be a crunchy bark. You could also top with some course sea salt half way through it's cooling process if you want to add a bit more salt to the sweet...</i><br />
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<i>Serve cooled and hard. If you need to keep for a few days if it is not gobbled up- then you can best keep in the fridge or in a cooler place so that the chocolate doesn't melt. This is an ideal winter treat- I be it would turn into a melty mess if it was the 4th of July ;) </i><br />
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I hope you try and ENJOY this recipe as you stay snuggled up close to all that brings you love and hope. Much love and light to you!!!Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-5822566953481149622017-12-19T08:33:00.000-05:002017-12-19T08:56:04.009-05:00Peppermint Crunch Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-DFC1h42nG0A/WjkZwu3SOMI/AAAAAAAAGvg/MEMI2iQu8Cklnu066gLzqjvR2UlItOyMQCLcBGAs/s1600/IMG_0834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://2.bp.blogspot.com/-DFC1h42nG0A/WjkZwu3SOMI/AAAAAAAAGvg/MEMI2iQu8Cklnu066gLzqjvR2UlItOyMQCLcBGAs/s400/IMG_0834.jpg" width="400" /></a></div>
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Are you a fudge lover? Peppermint lover? How about a combo for another Christmas cookie treat? I made <a href="http://glutenfreehope.blogspot.com/2017/06/freezer-fudge.html">this freezer fudge this summer </a>and fell in love with an easy simple, not-too-much goodness, treat that you could make last minute or have for days. This one has a Christmas peppermint twist with some added candy cane goodness. Fudge isn't really photogenic if you ask me, or maybe were all just too excited to consume it so it doesn't last long enough to snap a photo, haha! </div>
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But there is a lot more there on these ones than what a picture can show. Maybe if it was scratch and sniff you would get the real idea here :) Oh I will stop! Just do yourself a favor and make some and share some with all the Christmas cookie goodies this year!</div>
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<b><i>Peppermint Crunch Freezer Fudge Recipe</i></b><br />
<b><i>{gluten, grain, dairy, egg, soy, nut, and seed-free, also vegan and paleo}</i></b><br />
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1 - 1 1/2 cup of <a href="https://www.madeinnature.com/organic-snacks/dried-fruit/deglet-noor-dates">date paste puree</a><br />
1/2 cup of <a href="https://www.vitacost.com/navitas-naturals-organic-cacao-powder-16-oz-1?csrc=PPCADW-&mtp=s0aBZu3Zi-dc%7Cpcrid%7C166840069599%7C&gclid=CjwKEAjwgtTJBRDRmd6ZtLrGyxwSJAA7Fy-hX7_L8fJA6BdPB069_krgeD35IeBRNDO-15nYtdeUZhoCsKrw_wcB">cacao or cocoa powder</a><br />
1/2 cup of mini chocolate chips (<a href="https://enjoylifefoods.com/our-foods/baking-chocolate/">Enjoy Life brand</a>)<br />
1/3 cup of <a href="http://store.nutiva.com/coconut-oil/">organic virgin coconut oil</a><br />
1/4 cup of maple syrup<br />
1/2 ts. of quality sea salt<br />
1 heaping teaspoon of all natural peppermint oil flavoring<br />
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<i>optional add in: </i>add in 1/2-1 cup of rice cereal to add some texture, or else you can keep that out and only add the crushed candy canes to the fudge mix and topping...<br />
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(2)- <a href="https://www.amazon.com/Wholesome-Organic-Candy-Canes-Peppermint/dp/B077FNR7DZ/ref=sr_1_fkmr1_1_a_it?ie=UTF8&qid=1513689485&sr=8-1-fkmr1&keywords=wholesome+sweeteners+candy+canes">all natural peppermint candy canes </a>crushed into extra small pieces for twirling and topping.<br />
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<i>Put all of the above ingredients, </i><i>(except peppermint and optional cereal)</i><i> in a small saucepan and melt and whisk together. Then lastly add in the peppermint oil flavoring and taste to make sure you don't want more. Then if you want to add in 1/2-1 cup of rice crunch cereal and quickly pour into a parchment covered 9x9 pan or a 8x10 pan and spread smooth. Lastly mix or top the crushes candy canes before you put in the freezer to get hard. P</i><i>ut in the freezer for 2 hours and then cut into 2x2 squares. Keep in the fridge or freezer to stay fresh longer. </i><br />
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Hope you are finishing all the run-around and busy-ness and starting to settle in and gather with those you love and are able to show your true self. That hope, joy, peace and LOVE abound. Much love to you all and ENJOY!Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-43529617299901935882017-12-14T19:15:00.000-05:002017-12-14T19:15:02.482-05:00Berry Chia Jam Thumbprint Cookies<div class="separator" style="clear: both; text-align: center;">
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This is one feels like tradition to make around Christmas time. It must be because I grew up around an old family version with lots of butter and even cream cheese, but this one is allergy safe with no eggs, dairy or gluten, even can be without nuts or seeds too! I love how it is still soft and crispy and buttery and melts in your mouth. This version also uses my most favorite homemade jam- made with bluberries and chia seeds. It is just the perfect bite-sized piece of wonderfulness! The added sprinkling of powdered sugar matches the powdery stuff falling from the sky today. Warm, cozy and magical is the mood- these are a must to add to the holiday cookie platter- I promise!<br />
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<b><i>Berry Chia Jam Thumbprint Cookie Recipe</i></b><br />
<b><i>{gluten, dairy, egg, soy, nut and seed-free options}</i></b><br />
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1 1/4 cup of finely ground gluten-free oat flour<br />
3/4 cup of finely ground buckwheat flour<br />
1 cup of white rice flour<br />
1/2 cup of tapioca flour<br />
2 TB of potato starch<br />
1/2 cup of coconut palm sugar<br />
1/2 ts. of baking powder<br />
1 ts. of sea salt<br />
1 ts. of baking soda<br />
1 TB of apple cider vinegar<br />
2 TB of maple syrup<br />
1/2 cup of date paste puree<br />
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1 cup of oil: do a mix of either 1/2 cup coconut oil and palm oil shortening OR you could sub in 1/2 cup of your favorite nut or seed butter for the palm oil shortening. It adds a beloved flavor combo of PB and J kinda-touch.<br />
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<i>I first blend up my own flours for the GF oats and buckwheat. Then in a large mixing bowl, add in all the dry ingredients first. Mix together well and then add in the wet and room temperature oils. Use a spatula to mix well, or your hands usually do the best trick at mixing equally. You want it to be soft but also all together so you can roll it into balls. It should leave a little oil to the touch on the hands. That is what makes it melt-in-your-mouth- buttery kind of texture too!</i><br />
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<i>Once smoothly mixed, roll into a large ball and put in the fridge for 20 minutes to stiffen up Then pull out and roll large 1 TB-sized balls between your hands to make about 2 dozen cookie balls. Put onto a parchment covered baking sheet and then press your thumb firmly and evenly into each cookie ball. This will leave you a space to pour your jam into. Once 1 large spoonful of jam is entered into the thumb print space on the cookie- bake in a 350 degree oven for 12 minutes. Until golden and bottoms are browned- do not touch or move for another 15-20 minutes to help them from crumbling!</i><br />
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I used my favorite homemade berry jam as follows. If you want to make the full batch and have some more for bread and toast then YES make the full batch, but if you are looking to just make some for these cookies, half or cut the recipe by 2/3's so that you make 1/3 amount to top the cookies :) Here is the recipe for your enjoyment ;)<br />
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<a href="http://glutenfreehope.blogspot.com/2017/01/immunity-boosting-berry-chia-jam.html"><b><i>Immunity Boosting Berry Chia Jam Recipe</i></b></a><br />
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2 cups of frozen blueberries<br />
2 cups of frozen cranberries or raspberries<br />
2 cups of frozen strawberries<br />
1 cup of very concentrated elderberry tea*<br />
1/2 cup of juice (I used <a href="http://smartjuice.us/our-juices/">Antioxidant Force by Smart Juice)</a> but you could use pomegranate or other no sugar fruit juice like cherry, berry mix, or grape. Or at the least you could use water as well.<br />
2 TB of grated fresh ginger<br />
1 organic orange grated for zest and squeezed for juice (could easily sub a lemon)<br />
1/3 cup of pure raw honey<br />
drizzle of maple syrup (or add 1/4 cup more of honey)<br />
pinch of sea salt<br />
pinch to 1 ts. of pumpkin pie spice blend<br />
1/2 cup of whole chia seeds<br />
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<span style="font-style: italic;">*Soak 1/2 cup of dried elderberries in 1 quart jar of boiling water and let sit for overnight or longer and then drain the berries out and you have elderberry tea. You could also sub in some already made elderberry syrup if you used up your berries already making that and have it on hand- but you would only use 1/2 cup of the elderberry syrup and add 1/2 cup water. And since the honey is in the syrup as well you may decide to not add as much honey in the rest of the recipe. </span><br />
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<i>In a medium saucepan, pour in the 6 cups of frozen berries with the tea and the juice and let cook to defrost and get soft. Then add in the ginger and orange juice and zest and bring to a soft boil and bubble and cook from any where to 10-15 minutes until the berries are very hot, juicy and mushy. Then use an immersion blender to blend in half of the mixture to be more smooth and have less chunky fruit. After this it looks like a fruit soup. Then add in the honey and syrup and stir well while it softly bubbles and boils. Turn off the heat and then add in the chia seeds. Stir in well so not to be clumpy and then let it sit in the pan and cool and let the chia seeds soak up the moisture and turn into a thick jammy substance. When it cools for 10-15 minutes you can pour into jars to continue to cool and thicken in the fridge. This recipe makes 3 pint jars. You can half it if you are looking to make less or you can also freeze and then thaw out when needed.</i><br />
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Happy Christmas cookie baking (and jam making ;) I hope you are finding some space to enjoy the baking and make new memories and traditions with gluten-free versions of your favorites. </div>
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Much love and light as always, xoxo</div>
Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-71396279913505923652017-12-13T20:51:00.001-05:002018-04-17T17:58:17.937-04:00Cranberry Orange Shortbread Cookies <div style="text-align: center;">
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The past few Decembers, (8!) but who's counting ;) I have been blogging recipes about gluten and dairy-free Christmas cookies. And this month is no different- it's like once the Christmas tree is up and the snow starts falling all that I want to do is bake Christmas cookies and read stories by the hue of the magical lights. And these are just about the best of the best for that...</div>
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These perfect little cookies were born by chance at finding <a href="https://www.paradisemeadow.com/collections/cooking-baking/products/cooking-baking-julienne-cut-cranberries">these lovely already diced and minced dried cranberries at my local market </a>and at first sight it was love. I already dreamt up these cookies in my mind before I checked out of the store! I was thinking they would be the perfect flavors and colors for a Christmas cut-out cookie and goodness gracious- the result proved to be fabulous!<br />
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And then... I added some melted chocolate to some of them... whoa whoa whoa! Now the cookies are good and I feel like I could eat them with tea at just about any time of the day, but when you add that orange flavor infused chocolate- now that just feels fancy! A dessert really. Can a cookie be a dessert? Definitely at Christmas time ;) </div>
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But mostly, I just love making the cookies, the varieties, the traditions, the flavors, the colors. It is all just magical and joyous! We have been talking alot about hope and joy at our house the past few weeks, and the kids and I agreed- that making Christmas cookies is one of the best ways to have and share the Christmas joy with others. I love teaching my littles that the beauty of Christmas is actually in the hope, joy, peace and love that we share. That is actually where the magic is, and these cookies are just a picture of that love that we share, and enjoy and give away. So... I hope you are enjoying some Christmas cookie making this December- get ready- I am about to share a few more in the next week ;) Happy baking and happy sharing joy!</div>
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<i><b>Cranberry Orange Shortbread Cookie Recipe</b></i><br />
<i><b>{gluten, dairy, egg, soy, nut, seed and refined-sugar free}</b></i><br />
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3/4 cup of certified gluten-free oat flour<br />
(I grind my own out of rolled oats)<br />
3/4 cup of fresh ground buckwheat four<br />
3/4 cup of rice flour<br />
3/4 cup of tapioca flour<br />
1/4 cup of coconut palm sugar<br />
2 TB of potato starch<br />
1 1/2 ts. of baking soda<br />
1 ts. of sea salt<br />
1 ts. baking powder<br />
1 organic orange for 3-TB of fresh zest and 1/2 cup of fresh juice<br />
1 TB of apple cider vinegar<br />
1/3 cup of maple syrup or honey<br />
1 cup of oil: I use a mix of <a href="https://www.amazon.com/Viva-Naturals-Organic-Virgin-Coconut/dp/B00HNTPF7E/ref=sr_1_5_a_it?ie=UTF8&qid=1513215647&sr=8-5&keywords=organic+coconut+oil-">coconut oil </a>and <a href="http://www.spectrumorganics.com/product/organic-all-vegetable-shortening/">palm oil shortening</a><br />
1/2 cup of date paste puree<br />
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<i>In a large bowl, mix together the flours and dry ingredients first, then add in the wet and oils, use a spatula to make sure the oils are evenly pressed through and the batter is soft. Then add in.. </i><br />
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(PLUS ONE MORE CUP of GF oat flour added at the end for firming up and rolling out)<br />
and 1 cup of finely chopped dried cranberries (you can use or more or less for preference!)<br />
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<i>Roll all together and let sit in the fridge to firm up just a bit, like 15 minutes. Then roll out and cut out the cookies with your favorite cutters. Bake in a 350 degree oven for 15-18 minutes, until golden brown on the bottom. Let cool for at least 20 minutes from the oven before moving to help with less breakage.</i><br />
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<i>They are also fun to use the cut-out cutters, but you could easily spread this batter out with a rolling pin in a 12x15 pan and <b>pre-slice</b> 3x3 or 3x2 cookie squares before baking for about 20-30 minutes at 350. They are a play on Scottish or Irish shortbread squares. They would look a bit more simple, but the flavors and red popping out would make them just as wonderful. I might have tried that first if it wasn't December- and when I have little ones that want to use the Christmas shapes all day every day, you appease them.</i><br />
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<a href="https://1.bp.blogspot.com/-L_i9n6Ot0ZI/WjG7CGTxdtI/AAAAAAAAGt0/hjZTi7J3PCoGNHA67NUdEBj28GbTcgoawCLcBGAs/s1600/IMG_0779.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1600" height="337" src="https://1.bp.blogspot.com/-L_i9n6Ot0ZI/WjG7CGTxdtI/AAAAAAAAGt0/hjZTi7J3PCoGNHA67NUdEBj28GbTcgoawCLcBGAs/s400/IMG_0779.jpg" width="400" /></a></div>
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<i>You could also top with some melted chocolate that is infused with some orange flavoring, or some sweet orange essential oil that is made to eat. I melted 1 cup of bittersweet chocolate in a bowl over a pan of boiling water and then dropped a few drops of orange flavoring in it. It only amplifies the orange flavors! One of the most classic flavor combos- chocolate and orange- I can't resist!</i></div>
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<i>You can use a special frosting pouch and decorator if you want to get even and fancy lines on the cookies, or you can do a rustic job as I did this go around and trace the shapes and fill in the middles. Once the chocolate dries- it will be stiff and hard like a chocolate bar. </i></div>
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<i>End result is fabulous! I love a little bitter sweet chocolate with a chewy cranberry crunch all smothered in a citrusy orange infusion! These cookies are also easy to make ahead of Christmas and freeze and pull out here and there for parties and gatherings. That is if you really want to make and wait to eat them ;) They are so yummy you will find yourself going back for more and then thinking about them in January when you decided to tighten up the sweets and goodies in your life ;)</i></div>
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But for NOW... ENJOY and happy baking friends, sending love, hope, joy and peace xoxo</div>
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Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-13538596793997598152017-12-01T15:02:00.001-05:002017-12-01T15:02:33.679-05:00Cardamon Pear Muffins with Cranberry Sauce<div class="separator" style="clear: both; text-align: center;">
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December! The Christmas tree is up. The twinkle lights are shining magic from room to room. The sun goes down at like 4:30pm...but right now, we don't care because the Christmas lights and magic is in full force. And it hasn't snowed here yet, so we are still anticipating that magic, but to help us get in the Christmas spirit the kids and I were making our baking treats list. Which for sure included <a href="http://glutenfreehope.blogspot.com/2012/12/coconut-sugar-cut-out-cookies-gluten.html">cut-out sugar cookies</a> and <a href="http://glutenfreehope.blogspot.com/2017/06/freezer-fudge.html">fudge </a>and <a href="https://www.amazon.com/India-Tree-Natures-Carnival-Sprinkles/dp/B007BQNXBE/ref=sr_1_2_a_it?ie=UTF8&qid=1512157145&sr=8-2&keywords=no%2Bdye%2Bsprinkles&th=1">sprinkles</a> and <a href="https://www.amazon.com/Sweets-Organic-Candy-Canes-10-Count/dp/B004AEKJ6M/ref=sr_1_2_a_it?ie=UTF8&qid=1512157238&sr=8-2&keywords=organic+candy+canes">candy canes.</a>.. ok I think the kids were more excited about all the other Christmas treats and I was thinking about the baking :) No surprise here!</div>
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These muffins are the perfect combo of moist, spice and texture. They are good for the soul. Yes, maybe I talk too much about how food can nourish you, or even how food can do more than just feed the stomach. But these little muffins remind me of just that. They bring joy and cheer. They bring hope and peace. They are just little muffins, yes, but they touch all of the senses when you mindfully surround yourself into the baking process. Each ingredient is added in love and opens your senses to the warmth, spice and delicious flavors of the season.<br />
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And... these little beauties can use up some of that leftover Thanksgiving cranberry sauce (if you still got it), and start the magical month out with a little special muffin baked with amazing cardamon and pear. The scents will fill the kitchen and will have you all warm and fuzzy from joy!<br />
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<a href="https://4.bp.blogspot.com/-Ou7so_1wBWc/WiGtYngFQQI/AAAAAAAAGsE/w2fDVDHwEHAY2hSLYr77i7-___U5wo1lQCLcBGAs/s1600/IMG_0530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://4.bp.blogspot.com/-Ou7so_1wBWc/WiGtYngFQQI/AAAAAAAAGsE/w2fDVDHwEHAY2hSLYr77i7-___U5wo1lQCLcBGAs/s400/IMG_0530.jpg" width="400" /></a></div>
<b><i>Homemade Cranberry Sauce</i></b><br />
<b><i>{gluten, dairy, egg, soy, seed, nut and refined-sugar-free}</i></b><br />
<b><i><br /></i></b>
16 ounces of fresh raw cranberries (I use organic if I can find them in Michigan)<br />
1/2 cup of water<br />
1 organic navel orange for 2 TB of fresh zest<br />
plus 1/2 cup of fresh squeezed juice<br />
<br />
<i>Put all of the above in a small/medium saucepan, let the water and juices come up to a boil and POP the cranberries from their skins. This will take anywhere from 5-10 minutes. Then let them cook down just a bit and swirl in some honey and a pinch of salt</i><br />
<br />
pinch of sea salt<br />
1/3- 1/2 cup of honey or maple syrup<br />
<br />
<i>After cooking for 15-20 minutes, the liquids will cook down and the sauce will be ready to dish into a glass jar or bowl. Cover well and let it cool down and "set" in the fridge. After a few hours you will see that it naturally almost gels a bit and is the perfect sauce to top on just about everything ;) </i><br />
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<b><i>Cardamom Pear Muffin Recipe with Cranberry Sauce</i></b><br />
<b><i>{gluten, dairy, egg, seed, nut and refined-sugar-free}</i></b><br />
<b><i><br /></i></b>1 1/4 cup of ground GF oat flour<br />
1/3 cup of white rice flour<br />
1/3 cup tapioca flour<br />
1/4 cup of potato starch<br />
1/4 cup of coconut flour<br />
1/2 cup of coconut palm sugar<br />
1 ts. of baking soda<br />
1 ts. of sea salt<br />
2 ts. of baking powder (I use<a href="http://www.hainpurefoods.com/products/product.php?prod_id=1842"> Hain brand</a> for corn-free)<br />
1 TB of ground cardamom<br />
pinch of ground cinnamon<br />
<br />
3/4 cup of date puree- This involves pouring 3/4 cup boiling water over 3/4 cup of pitted dates and letting it sit for 5-10 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance<br />
<br />
1/4 cup of unsweetened applesauce<br />
1/2 cup of coconut milk beverage (or other non-dairy milk)<br />
with 1 TB of apple cider vinegar<br />
1 TB fresh lemon or orange juice<br />
1/4 cup of maple syrup<br />
<br />
2 small fresh pears finely diced and stewed in a saucepan until soft and reduced with a drizzle of water and maple syrup (about 1/4 cup of each) Makes about 1 cup of stewed pears for muffins<br />
<br />
Add in 1/2 cup or so of leftover cranberry sauce and use a tablespoon to spread some on top before baking.<br />
<br />
<i>Mix all the dry ingredients together in a large mixing bowl. Then add in the wet and whisk together well. Pour into 12 muffin tins, fill about 3/4 the way for a full muffin. Then spread some of the cranberry sauce (about 1 TB) on top and swirl around before baking. </i><br />
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<i>Bake in a 350 degree oven for 25-28 minutes until stiff. Wiggle and check the middles to make sure there is no jiggle. Then let cool 5-10 minutes before serving. Store in a cool dry place to last longer.</i><br />
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<i>Happy baking and happy December, friends xoxo</i>Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-775318890491164742017-11-30T09:49:00.000-05:002017-11-30T09:49:35.307-05:00Creamy Curry 'Leftover' Turkey Soup <div style="text-align: center;">
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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 :)</div>
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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!</div>
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<b><i>Creamy Curry 'Leftover' Turkey Soup Recipe</i></b><br />
<b><i>{gluten, dairy, egg, nut, seed, soy and refined-sugar-free}</i></b><br />
<b><i><br /></i></b>
2-3 TB of avocado or olive oil<br />
1 large onion finely chopped<br />
4-5 garlic cloves finely minced<br />
1 TB of fresh grated turmeric<br />
2 cups of finely chopped celery<br />
hearty sprinkle of sea salt<br />
sprinkle of fresh ground black pepper<br />
2-3 cups of chopped carrots<br />
1-2 cups of chopped parsnips<br />
1 TB of Italian spice blend (rosemary, oregano, basil, marjoram, thyme)<br />
Or use fresh herbs if you got them!<br />
1 TB of curry powder<br />
<br />
8 cups of turkey stock (or a chicken or vegetable works too!)<br />
1 can of full fat coconut milk<br />
<br />
2-3 cups of your leftover turkey (white and dark meat together make the best combo!)<br />
make sure you cut into bite-sized pieces before adding in<br />
<br />
1 cup of finely chopped fresh parsley<br />
<br />
add in 1 cup of dry small rice pasta or already cooked rice for another added texture<br />
add more sea salt or pepper to your taste<br />
add in a little more water or broth if you want more of a brothy soup<br />
<br />
<i>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!</i><br />
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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</div>
Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-10431010271547793052017-11-28T11:16:00.000-05:002017-11-28T11:16:32.679-05:00Fresh Ginger Snap Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-40SAtpsPnXQ/Wh2Jt5RIZWI/AAAAAAAAGrU/RathCOT7xfMdI_Aep-AAad0veliwuONngCLcBGAs/s1600/IMG_0455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://2.bp.blogspot.com/-40SAtpsPnXQ/Wh2Jt5RIZWI/AAAAAAAAGrU/RathCOT7xfMdI_Aep-AAad0veliwuONngCLcBGAs/s400/IMG_0455.jpg" width="400" /></a></div>
I've had a serious obsession with fresh ginger over the last year and it hasn't worn off yet. I want to eat it every day and it only intensifies when the winds start blowing and the temperatures and weather is fickle. Today we can hear the wind howling and it also can make one feel a little uneasy or unstable as the seasons shift over the next few weeks. There has already been so much change throughout the past months with autumn, but now as we settle into the darker colder winter months- it is ginger and other roots that I turn to for grounding support and strength. A <a href="http://glutenfreehope.blogspot.com/2017/03/fresh-golden-ginger-milk.html">Fresh Golden Ginger Milk Latte</a> is a good place to start. And these cookies should follow ;) If you haven't tried the <a href="http://glutenfreehope.blogspot.com/2017/11/cranberry-ginger-pear-tonic-warm.html">Cranberry Ginger Pear Warm Smoothie</a>- then you must soon! But if you have pounds of fresh grated ginger like me ready to use- then these little cookies will be calling your name. I hope you nestle in and enjoy these sweet little treats. Much love and happy baking, xoxo<br />
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<b><i>Fresh Ginger Snap Cookie Recipe</i></b><br />
<b><i>{gluten, dairy, egg, soy, nut and seed-free}</i></b><br />
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1/3 cup of sorghum flour<br />
1/3 cup of millet flour<br />
1/3 cup of tapioca flour<br />
1/3 cup of potato starch<br />
1/2 cup of rice flour<br />
1/2 cup of ground GF oat flour<br />
2/3 cup of coconut palm sugar<br />
1 ts. of baking soda<br />
1 ts. of sea salt<br />
1/2 ts. of baking powder<br />
<br />
1/3 cup of avocado oil (or if you prefer a softened coconut oil that works too)<br />
1/3 cup of molasses<br />
1/3 cup of date puree paste (applesauce is a good sub here)<br />
1/4 cup of maple syrup<br />
<br />
1-2 TB of finely grated fresh ginger<br />
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<i>In a large mixing bowl, combine all the dry ingredients and mix well together. Then add in the wet ingredients and it will be a sticky batter. A little different than other cookie batters- it is meant to be a bit stickier and you can even put in the fridge for 30 minutes before baking to help it firm up just a bit. Then use a TB-spoon to scoop out the batter and drop on a parchment papered baking sheet. I can fit 12-15 cookies on a sheet and this recipe will make about 2 dozen to 30 cookies. Bake in a 350 degree oven for 15-18 minutes depending on if you like a chewy cookie, or if you want it a bit more crunchy and a "snap" to the cookie bake until it is darker brown and about 18 minutes. Pull from the oven and let it cool and crisp up on the baking sheet. If you move too quickly they will be too hot and crumble. Then ENJOY!</i>Stephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0tag:blogger.com,1999:blog-4463651181033969679.post-42829155530814238072017-11-18T09:20:00.001-05:002017-11-18T09:44:25.515-05:00Balsamic Butternut Squash with Sage & Thyme<div class="separator" style="clear: both; text-align: center;">
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Another SUPER SIMPLE, 4-ingredient, vegetable, colorful, tasty, savory and sweet, side to add to the list of Thanksgiving side dish ideas. This one is so simple it doesn't really need a recipe, and maybe you have tried this combo before, so this is just rocket science to me...BUT it deserves a recipe post of it's own! </div>
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I love every part of this one. The easy prep, roast and serve part, but also the very fresh herb, sweet and savory part too. It checks off all the boxes for a side that many people will love and ask, what did you do?!? And then you mention to your allergy- or healthy friends and family that NO BUTTER or dairy, or sugar was involved??? WHAT!? Yes, ma'am it's true!<br />
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Don't be afraid of taking all the credit for the chopping and the roasting ;) This is a delicacy-dish! Don't reveal the secrets of how crazy simple and wonderful it is, well, until you can't help it and you love to share like I do :) You can't go wrong with squash and herbs in this season and when you are looking to add some to the feast... THIS. IS. IT!<br />
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<b><i>Balsamic Butternut Squash with Fresh Sage and Thyme</i></b><br />
<b><i>{gluten, dairy, egg, seed, nut, soy and sugar-free}</i></b><br />
<b><i><br /></i></b>
1 large butternut squash peeled, and cubed into bite-sized pieces<br />
(about 4 cups worth of cubed squash)<br />
1/4 cup of <a href="https://chosenfoods.com/collections/cooking-oils/products/avocado-oil?gclid=Cj0KCQiA0b_QBRCeARIsAFntQ9pRc4-pzTaVt5PUJEqOtMYOWgbR1EHeCYKLIc-5p2rk5datQ8Z3yQQaAlqTEALw_wcB&variant=443290473">avocado oil</a>*<br />
1/4 cup of <a href="http://www.napavalleynaturals.com/Raspberry-Balsamic-Vinegar/p/NVN-RASPBERRY&c=NapaValleyNaturals@BalsamicVinegars">NAPA VALLEY Raspberry Balsamic</a>**<br />
1/2 cup of FRESH finely chopped fresh herbs: sage and thyme<br />
pinch of sea salt and sprinkle of fresh ground black pepper<br />
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*You can find the CHOSEN brand Avocado oil 32 ounce at Costco right now for under $10! A steal!<br />
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**You can use a regular balsamic as well, but Napa Valley has the BEST balsamic around and when it is infused with raspberry, fig or pomegranate it has the best results in salad dressings, or in this case, roasting butternut squash ;)<br />
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<i>Toss all of the above together in a mixing bowl. Then spread out in a 9x13 Pyrex baking dish to bake, or use a 12x15 parchment covered baking sheet to get a more crispier results. Bake in a 375-400 degree oven for 25-30 minutes. And toss with a spoon and serve warm. You can easily DOUBLE and TRIPLE this recipe if you are cooking for a crowd too!</i><br />
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This is a melt-in-your-mouth kinda deliciousness! Try it out and you will want to have this more in your life than just for a Thanksgiving Feast :)<br />
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I hope you give this a try and ENJOY!<br />
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Much love and happy cooking xoxoStephaniehttp://www.blogger.com/profile/15213560700177500941noreply@blogger.com0