Red Bean Basmati Salad with Radish and Cilantro

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

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

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

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

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

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

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

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

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

I hope you give it a try and ENJOY!

Much love and light as always, xoxo

Raisin Bread with Berry-Chia Jam

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

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

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

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

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

3 TB of apple cider vinegar

3 TB of unsweetened apple sauce

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

1 TB of cinnamon

1 cup of finely ground fresh GF oat flour

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

1 ts. of sea salt

2 ts. aluminum free baking powder

1 ts. of baking soda

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

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

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

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

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

1/4 cup of whole chia seeds

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

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

Much love as always, xoxo

Homemade Pumpkin Spice Latte

Is there a more iconic fall beverage than a Pumpkin Spice Latte? It even has it's own code name of PSL and people know exactly what you are talking about! Crazy! Also, I am fully aware that you either LOVE or HATE this kind of drink and spice and maybe even season... how is it that there is so much love/hate for something? There seems to be no middle ground on this one :) Well I'm sure you can imagine what camp I am in- I think it's obvious now since I am making my own at home. It's warms you on so many levels- I had to share!

But truly the main reason why this latte is homemade is because you can control the ingredients and the sweeteners and the spice. I love that! No need to ruin your day with a sugar buzz and crash! This drink is warming for the insides and nourishing for the gut and the immune system. Another favorite warming drink is the Fresh Golden Ginger Milk latte that I LOVE as well!

So maybe we should pretend this is a health tonic and drink daily throughout the fall? I won't stop you and once you see how easy it truly is...well it might save you more than sugar and calories at the drive thru coffee window... :)

Hope you ENJOY and much warm and comforting LOVE to you today!

Homemade Pumpkin Spice Latte Recipe 
{gluten, dairy, egg, soy, nut, seed and refined sugars-free}
for one large mug, but can be easily halved/doubled/tripled

1 cup of milk of choice (I use coconut milk here)
1/2 cup of cold brew coffee (decaf, or sub for black tea, mushroom or dandelion coffee or Dandy Tea)
2 TB of fresh pumpkin puree
1/2 ts. of pumpkin spice blend
1/2 ts. of ground turmeric
1 ts. of finely grated fresh ginger
1 TB of honey, or maple syrup or molasses work here too
pinch of sea salt
pinch of black pepper (to activate the turmeric benefits)

In a small saucepan, put all the above ingredients and warm up until it is steaming but NOT boiling! I taste test when it's not too hot to see if I want more sweetness or more spice before it gets hotter. Then use one of these handy gadgets to froth up the milk and really mix in the ingredients well. Then when all frothy :) Pour into a large 16 ounce mug or separate into two 8 ounce mugs to share. 

Then to finish it plop a dollop of coconut cream and pinch of pumpkin pie spice on top.

I had Coco Whip from So Delicious still in the fridge so I just used that to top this drink but a TB of a whipped coconut cream works too. Or you don't NEED this obviously- but it is a nice coffee-shop-hype addition when at home or entertaining ;) 

Hope you give this YUMMY recipe a try and most especially when you have some of that fresh pumpkin puree leftover or sitting in the fridge this season- this is the best way to use up that little bit of extra you had from that one recipe ;)

Much love as always, xoxo

Ginger-Lemon-Blueberry Shots

It's summer. And it's hot. And you may not be thinking about warming ginger root as much. I know I wasn't until this week I came down with a little sniffle in the nose and immediately I drove myself to my local health food store and bought myself a giant ginger claw. It is my fall back immunity booster. It's a root, a super food, and if you make and drink this shot you will know exactly the energy and awakening it can bring. 

You may not have a cold sniffle in the middle of summer like me, but you may deal with allergies and    heartburn or other heat producing health issues. Then this is a tonic for you too. It is a bite to swallow this tonic, but what shot of whatever isn't... amiright?!? It will make you feel fabulous though and if you own a high powered blender you need to start making this a part of your daily/weekly routine. It's pretty simple, but I wanted to share it anyways because it is a super easy and fun way to bring a shot of health and wellness and love to your body.  CHEERS!

Ginger-Lemon-Blueberry Shot Recipe

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

1 cup of frozen blueberries

1 large claw of ginger pealed and roughly chopped

1 large organic lemon sliced to remove seeds but keep the peel on 

2 cups of pure water

Put all the above ingredients in a high powered blender (I have a Vitamix ;)  and start on lower power to get it all blended and then put it on full-force-power and blend it for another 20-30 seconds. Then it's done, pour it into 4 8ounce glasses and serve it up to your family and friends. Drink up! It may be a bite or you may need to plug your nose to get it down.... and it may be an aquired taste...but if you get it down, you will start to feel amazing within minutes as it surges through your bloodstream.

SIDENOTE: I think this would make a base for an amazing summer lemonade just would need to add some simple syrup sweeteneer or even stevia and a ton of water and ice and place ina pitcher for serving with maying some lemon slices or fresh blueberries.... doesn't that sound lovely!

Hope you give it a try :) Hope you are finding hope and healing :) and hope you know you are loved and worth all the effort and time you spend on yourself and your whlole body-mind-soul.

Much love as always  xoxo

Wild Rice and Mushroom Lentil Burgers

The simplicity and flavor of this simple little wild rice and lentil burgers is really amazing. How can with only a few simple ingredients you can make a big batch of goodness with such simple and wonderful flavors be so filling?  I love that this recipe is cost efficient and can be made in a batch and savored for many weeks to come from the freezer. Truly a recipe to give a try and see what you think. 

Sometimes the vegan and vegeatrian option look a bit plain, and this might look a bit plain even from the pictures. But somehow with a little healthier condiments, herbs and deep rich earthy flavors you can come up and truly enjoy the option whether you are a meat eater or not. This is not a meal in place of a beef burger- this is a burger of it's own style and flair. It truly cannot be compared because it is a fulfilling nourishing option just as it's own self. It begs to be accepted for just as it is and not to be fit into some meat comparison box. I hope you give it a try- why not, right?!? I know you will be wonderfully surprised and delighted :)

Wild Rice and Mushroom Lentil Burger Recipe
gluten, dairy, egg, soy, seed, nut and sugar-free, vegan

1 cup of chopped small portabella mushrooms
4 cloves garlic finely grated or minced
1 TB of olive oil
pinch of sea salt
pinch of black pepper
1 cup of dry wild rice
2 cups of pure water

In a small pan, saute the garlic and muchrooms in the oil with some salt and pepper until they are soft and then add in the dry wild rice and saute that together dry for 3-4 minutes and then add in the water and bring to a boil and turn down the heat to low and cook until the water is gone and because this is wild rice- it will take a bit longer- about 20-25 minutes. Once the water is gone, turn of the heat completely and cover and let it sit and cool for this is the last stage of cooking the rice and getting it soft.

At the same time the rice is cooking you can be cooking the lentils....

1 TB of olive oil
3-4 garlic cloves finely grated or minced
1 medium (about 1/2-2/3 cup) of finely chopped sweet yellow onion
2 cups of washed (or prevoously soaked) green lentils
1 ts. of sea salt
1/2 ts. of black pepper
4 cups of water

In a medium pot, saute the onion and garlic in the olive oil until soft, then add in the lentils without the water and saute for a few minutes to gain the oil and flavors. Then add in the water and cover and let cook on the medium heat. Cook on medium to low heat for 45-50 minutes until the lentils are more than cooked, but they start to get soft and mushy. Keep stirring and making sure they are able to be moved well- If you have a large ladel or spoon you can mush in the pot and try and get the lentils to be half mushed up and half whole. This isn't really important, but you for sure want your lentil mixture more mushy than hard. Then let cool for a few minutes so you can mix with the wild rice.

In a large mixing bowl add...

the cooked wild rice mushroom mixture
the cooked mushy lentils
1/2 cup of organic ketchup (or you can use crushed canned or even fresh tomatoes or tomato paste to avoid sugars)
2 TB of coconut aminoes, you you can use wheat-free tamari sauce too
sea salt and black pepper to taste
1 TB of dried Italian herb blend (rosemary, thyme, oregano, marjoram)
1 ts. of dried basil leaves
optional: if you want to use fresh herbs, use 1/2 of the dry herbs amount and add in a handful of fresh basil or other available fresh herbs

Mix all together and let sit and cool and you can form a handful (3/4-1 cup amount) of the mixture and form it into a patty to place on a parchment papered baking sheet. This amount will and should make 12 burger patties, you you can make 1 giant lentil loaf, or 2 smaller lentil loafs too by putting parchment paper in a loaf pan and pouring the mixture into the pan. You can brush or drizzle a little extra organic ketchup on top of the patties or loaf for a little extra flavor and good looks. 

Then bake the patties in a 375 degree oven for 30 minutes until crispy on the edges and still soft in the middle. The loaf can be baked for 1 hour if it is one large loaf, and about 45 minutes for 2 smaller loaves. 

Serve with a salad or side of veggies. The burger is pretty simple so that you can add a variety of side or sauted veggies to the serve with. This is a great recipe to make ahead of time and freeze the patties to warm up later for summer-time cook outs, or for a vegetarian otpion alongside other meals. 

Spring Miso Vegetable Soup

I made this spring inspired miso soup for the last retreat I cooked for. It came out warm and filling, yet had that light and flavorful touch I was hoping for. Sometimes when spring truly comes we are ready to give up the thick, creamy and hearty soups that have been keeping us warm and nourished throughout the winter, but still our bodies are needing that lighter, warm and nourishing broth and vegetables to help get us through the whirlwind of spring and seasonal changes. This soup used the miso based broth which I was new to trying, but I was pleasantly surprised to truly love it especially paired with sauted mushrooms and wild rice. Such a flavorful touch and grounding combo. I hope you give it a try, especially if you are looking for ways to try miso, bok choy or even the fresh spring peas that you might be starting to see at your newly opening farmer's market.

I wasn't able to snap more pictures and thankfully I captured one before the soup got eaten up, but hopefully these flavors and new recipe ingreidents will leave you inspired to give it a whirl- seriously worth it if you are feeling adventurous and looking for a warm and delightful spring soup.

Much love and happy cooking, xoxo

Spring Miso Vegetable Soup Recipe
{gluten, dairy, egg, seed and nut-free}

3-4 cloves of garlic finely minced
1 cup of sauted mushrooms
1 TB of olive oil
1 cup of wild rice cooked in
2 cups of water and 1/2 ts. of sea salt

In a small pot, saute the garlic and mushrooms in olive oil until soft, then add in the dry wild rice and saute the dry rice into the oil for a few minutes, then add in the water and a good hearty pinch of sea salt. Let cook on medium heat until it starts to bubble- then turn down heat to low and cover and let cook at low until water is gone and then turn off the heat and let it sit under cover for another 15 or so minutes for the rice to finish it's cooking. Then it is ready to dump into the rest of the soup...

In a large soup pot add the following...

1-2 TB of olive oil
1 bunch of boy choy washed, dried and cut up (about 2 cups)
3-4 cloves of finely chopped garlic
1/2 cup of white onion finely chopped
1 cup of finely chopped green onions or scallions
1 ts. of sea salt
1 ts. of black pepper

Saute the above until soft, about 10 minutes, then add the water, beans, cooked wild rice and the rest of the ingredients. Once the water is warm with all the soup ingredients you can drop in the 2 TB of miso paste and watch it dissolve and flavor the broth. Let it cook in for another 5 minutes, but then it is ready to serve. It is a super quick soup to make after you make the rice rice. It is ready to serve within 15 minutes or so after everything is mixed into the broth together. 

6-8 cups of water (can add more if you want it more brothy)
1 29 ounce can of white beans 
1 heaping cup of fresh spring sweet peas
1/2 cup of finely chopped parsley
2 TB of Eden shiro rice miso paste

If you would like to sub in thinly sliced asparagus unstead of peas, I think that could be a nice spring touch. If you wanted to add in kale instead of boy choy I think that could work too, but the bok choy truly adds a simple new flavor and I love how the stalks get soft and easy to eat within the soup. Give it a try!

Much love as always! Hope you are finding new ways to stay inspired int he kitchen this spring- this soup is here to help and also if you haven't gotten to your local farmer's market yet- that is a great place to start as well.... you should be seeing some spring greens, peas, and asparagus popping up.

Fresh Golden Ginger Milk

I guess I got on the "golden milk" train this past month. It's been dreary, cold and in need for some liquid sunshine and warmth. February was unseasonably warm this year and now in March we are seeing the other end of being unseasonable cold. So this is what forced my desire for some liquid sunshine. A few weeks ago I was ready to start thinking about some spring cleaning smoothies and flushing tonics, but then with the freezing cold and sickness bugs still moving around fiercely, I felt my body saying to still burrow inward with warmth and grounding roots and herbs. 

Fresh ginger and tumeric have been making me 'happy and warm' all winter. I have been buying them fresh at my local health store and have been adding them in all my soups and stews and curries this winter. I like using dried too, but there is something so deep and strong about the strength and power of the fresh roots. Tumeric and Ginger are antioxidant and anti-inflamatory roots that have been proven to prevent, treat and restore the body after many health ailments. We all need more of these 'super foods' in our lives.  And I swear they have been keeping my family away from the sick germs too. Some how we have managed to escape weeks of illness this winter and I completely credit this to chewing and sipping on fresh ginger. Well, that and sleep.

It is not too crazy complicated to make this little spicy tonic. It's main ingredients are fresh grated ginger and fresh grated tumeric. There are literally hundreds of recipes out there on the internet for this and you can google and read all about the benefits and pre-made powders and secrets. This is just the simple version I have been making in my kitchen and thought I would share if you haven't been exposed to these ingredients before.

Fresh Golden Ginger Milk
1/3-1/2 cup of fresh grated ginger (2 smaller claws)
2 TB of fresh grated tumeric (2 inches long piece)
1 ts. of black peppercorns
a cinnamon stick or a hearty pinch of ground cinnamon
pinch of cayenne
pinch of sea salt
2-3 TB of raw local honey
4 cups of non-dairy milk or regular milk (I have used coconut and rice)

In a medium saucepan, put all of the above ingredients in and heat on medium heat till it starts to steam and then be careful to not boil or scald the milk, you are just heating and steeping. Let this low-to medium heat steep the ingredients and after about 10 minutes you can use a very fine sieve or even cheese cloth to drain the milk from the grated ingredents. Then I usually use a cheap milk-frother, or you could even put in a high powered blender to get a frothy milk latte treat. 

Also, my friend Tina is the queen of making herbal tonics and remedies and in "latte" form is my favorite. Here is a few of my favorites.... Chamoline Latte, Cardemom Latte, Ginger Chia, Tumeric+Ginger Latte. Her recipes were my inspiration to even doing this homemade milk latte treat anyways.  I've had the gift of being a recipient to her amazing concontions in person- check out her magic!

I hope you are staying warm. Let this little cup of sunshine help give you the strength and hope you need to make it to the spring and summer. Much love as always, xoxo

Ginger Carrot Muffins with Raisins

It's been awhile since I posted a muffin recipe. So here's my latest- still on the theme of raisins and roots that have been getting me through the cold winter weeks and months. I would not even really be aware of this until I look back on my recipe posts and creations over the past few months and they  come back to ginger....roots...and raisins... and now look here's a muffin recipe that involves them all ;) The more you eat with the seasons the more you notice what your body loves and needs through the differing seasons.  

These muffins are kinda like a little carrot cakes- but without the frosting and the feeling of eating a slice of cake- but still with all of the moist gingery goodness to feel satisfied and a little bit of comfort with the warmth and spice. I seem to talk a lot about being comforted by food- and you might take this as an unhealthy connection- but I like to see it as a relationship of love. Yes you can have a love relationship with food that does not involve over-eating and obsession. This conversation about loving food can take over your life- but, you can also see it as only a varying piece of love in your life and still live fully into that love when you do enjoy food. It is so easy to feel anger, hate, fear, shame and guilt towards food when you are on a restricted diet and had a loss in your food life. And this loss can take away all enjoyment from when you do create and eat food- and this is a loss- a deep loss that takes away the truth the food is a gift for our lives. Yes, a necessity too. But also a true and honest gift that is offering to us something to be enjoyed and loved. Even in its simplest forms of fresh plants...or rice and beans...or looking outside our windows to what the great wide world of food has to give to us. So yes, food is something to be enjoyed- it might take a bit of working through the guilt, shame, fear and whatever emotions do come when it comes to food and eating- but that journey  and hard work is worth it when you come to the other side of seeing it as enjoyment and a gift.

This is my hope for you- that your healing can bring you to a place of enjoyment and love for food rather than fear and hate. And that's what keep me posting these recipes...much love, as always, xoxo

Ginger Carrot Muffins with Raisins Recipe
{gluten, dairy, egg, soy, nut and seed free}

1 1/2 cup of certified gluten free oat flour*
*(I grind rolled oats in a high powered blender to make flour)
1/2 cup of rice flour
1/3 cup of tapioca starch
1 TB of potato starch
1 TB of coconut flour
1/2 cup of coconut palm sugar
2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt
2 ts. of ground ginger
1 ts. of ground cardamom

1/2 cup of date puree--This involves pouring 1/2 cup boiling water over 1/2 cup of pitted dates and letting it sit for 5 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance

1/4 cup of applesauce
1/4 cup of maple syrup or blackstrap molasses
2/3 cup of non-dairy milk (I used So Delicious Coconut Milk Beverage)
----mixed with 2 TB's of apple cider vinegar
1 organic orange zest (2 TB) and juiced (1/3 cup of juice)

1 1/4 cup of fresh grated carrots
1/3- 1/2 cup of organic raisins

Mix all the dry ingredients together in a large mixing bowl. Then add in the date puree and the rest of the wet ingredients. Whisk together well and lastly fold in the shredded carrots and raisins. Pour into 12 muffin tins and bake in a 350 degree oven for 25-28 minutes until browned tops and stiff to touch. Let cool 10-15 minutes before serving. Store in a cool dry place to last longer.

...some steamy carrot moist goodness. The carrots help hold moisture and texture into these sweet muffins. So perfect right from the oven too, but they also are a great muffin to make before a trip or to keep for days because they stay so moist and fresh for days.

Don't let a Monday get you down- start new, start fresh and hopefully that involves some nourishing, grounding food that keeps you strong and going! Much love as always... ENJOY xoxo

Parsnip and Sweet Potato Fries

Here in the dreary cold city of Grand Rapids, Michigan, we have a winter farmer's market and if you are fervently looking for some persistent hope and metaphorical sunshine this is the place to visit. As I was in search of such last Saturday, I ventured out to grab some hope and goodies. Which included some of these beauties.

Roots. Parsnips and sweet potatoes to be precise. Root vegetables are grown under the earth and are ready to eat in the late fall and can also be stored throughout the winter months. They "ground and root" us and offer pure love and nourishment to the whole body. The flighty feeling of being blown around by the cold billowing winds whatever which way they might take you can be calmed and soothed by such root vegetables. So you may be tempted to find comfort with caffeine or fake sugar, but go to the roots instead. They bring a sense of warmth and depth...and shed light on the deeper connection to what your body needs.

Sometimes going inward and digging deep is the only way to bring a sense of clarity and truth. The uncovering of one's roots of truth is what one might need to feel one's own strength and power. If you are feeling cold and exposed to wind this season, I encourage you to find some grounding respite and hope in roots.

This recipe is not really rocket science. It can be made in a variety of ways. You can add in some other roots like carrots and beets if you desire. Or if you have some potato loving kiddos in the house that think every meal should consist of white potatoes this might be a fun way to switch out some of those for some other colorful root fries (I speak from a place of love and experience as I have one of theose in my house ;) Roots are a simple way to bring vitamins, nourishment and so much warmth and comfort in the kitchen this time of year.

Parsnip and Sweet Potato Fries Recipe

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

6 parsnips

2 large sweet potatoes

1 large bunch of fresh thyme

1 large sprig of fresh rosemary

3-4 TB of avocado oil

1 ts. (or more/less depending on your tastes) of course sea salt

Clean, peel and cut parsnips and sweet potatoes into 3-4 inch stick pieces. Not more than an inch thick for best results. Spread out roots on a parchment covered 11x15 baking sheet. Drizzle with 3-4 TB of avocado oil and use your hands to rub the oil into the roots and spread out evenly over the baking sheet. Then finely chop the fresh rosemary and thyme and sprinkle evenly, along with a generous sprinkle of course sea salt. Use a sea salt that still contains rich minerals and nutrients to get the most out of the salt. Our bodies need salt and if we choose ones that are from the sea with rich minerals our body will thank us for the gift.

Bake in a preheated 375-400 degree oven for 25-30 minutes. Just depends on how crispy and brown you want the fries. When crispy to your liking- pull from oven and let cool for a few minutes before serving. Serve as a side or maybe just make them the main dish too :) 

Sometimes I whip up an easy dipping sauce mixture of organic ketchup and organic mayonnaise for serving. We usually have the vegan-no-egg version on hand but there is some other great avocado oil based mayos out there that can also add some more great fats to your life. 

Another great way to enjoy these fries is over a leafy greens salad with quinoa and kale. Or maybe even add in a protein of meat, fish or beans. Such a great balancing mixture of flavors and nutrients. I have such a deep love for roots, it's hard not to want to add them to every meal.

If you are feeling a bit tossed around by the winds, I hope you find respite in some roots. 

Much love and light, xoxo

Overnight Soaked and Baked Oatmeal

Happy New Year! A week late ;) But still basking in the newness of January after the holidays. I'm not really a resolutions person lately. I think I was in the past for some years there. I think I want to believe that any day can be a FRESH NEW start even if it is a random day in the middle of the week with no holiday to celebrate. I think I know this after being through a plethora of my own setbacks, traumas, and new beginnings. Sometimes the event or day just happens. And sometimes, yes, you have to make it happen. So either way you have to find what would bring the best source of health and balance for you. So maybe it is resolutions and goals, or maybe it is a word for the year, or maybe a theme. I think all of those things are amazing. I love seeing a person grab onto something and make it a part of there life with passion and force. I've seen change happen this way. It is a powerful thing to watch and create.

So, here we are 2017- maybe you have been trying to set goals for healthy living and eating, and breathing and movement- or all of the above- I am there with you. I have been forcing myself to get some form of movement in every day. The treadmill, a yoga class, dancing. But for me it is just as much a help for my mental state as it is for my body- the mind-body-soul connection happening. This is a goal of mine I guess you could say.

And this recipe is here to help you on this journey. It is an easy make before bed and bake in the morning while you trying to get out the door or while you are spending some time on the mat or in meditation. This is a great choice to start out the day and it isn't super difficult to make it happen. I know this to be true about myself, that starting the day with a few simple positive choices, the whole day seems to stay focused. And being focused is where I want to be!

Overnight Soaked and Baked Oatmeal Recipe
{gluten, dairy, soy, egg and refined-sugar free}

2 1/2 cups of rolled GF oats
1/2 cup of chopped dates
1/4 cup of pure maple syrup
1/4 cup of coconut palm sugar
1 apple finely chopped (optional) (you could add other fruit)
1 ts of ground cinnamon
1/2 ts. of ground cardamom
1/2 ts. of ground ginger
pinch of nutmeg
pinch of cloves
2 cups of milk of choice (I used coconut milk beverage)
1/4 cup of ground flaxseed or chia seed

optional: sprinkle from frozen blueberries onto before soaking
optional #2: 1/4-1/2 cup sprinkle of roasted almonds or walnuts

In a mixing bowl, add all of the ingredients and stir together and then pour into a glass 9x9 pyrex pan.   You can sprinkle some frozen blueberries or nuts on top. It is very loose, but it will soak and sit overnight (or 3-4 hours works too) and then you can eat just like that, so to warm up put in a 350 degree oven for 25-30 minutes. Then scoop into bowls and serve with a an added drizzle of maple syrup, ghee, butter of choice and milk of choice. Or even a dollop of greek yogurt and a fresh fruit. 

This recipe fills a 9x9 pan, if you want to fill a 9x13 pan then add 1 more cup of oats and 1 more cup of milk, and additional dates, nuts and seeds of your preference. The dates add a caramelly taste and crunch to the dish to perfection.

This recipe is very similar to my Raw Breakfast Museli but this is a baked version to warm you well over the winter months with added spice and baking. 

Hope you are starting 2017 well. Don't give up and keep going...

Much love and light xoxo

Apple Blueberry Cranberry Spice Crisp

If there was a "christmas crisp recipe" this would be it in my little corner of the world. Besides or maybe instead of the cinnamon rolls this would be another great Christmas morning treat for the whole family. It is a great make ahead and bake off or warm the morning of Christmas. Not only does the smells of spice, apple, and berries fill your Christmas-filled home, but the warmth of the dish brings out all the Christmas spirit feelings. Maybe better than any "christmas spirit" candle or essential oil, because you get to eat it after :)

To be honest, I was kind of over fruit crisps for a while. It is such an easy GF dessert, so over the past decade I have had my fill of hundreds of delicious bubbling crisps. They are so easy to throw together with fresh or frozen fruit and you can make it a little special with some spice or some fresh zest or even herbs. But this one... I fell in love all over again. I didn't actually have a serving until the day after I baked it, and when I did... I just stopped and sat down and enjoyed it as breakfast with a good cup of tea. It really surprised me at it's warmth and comfort it offers on a cold winter day.

There are a few tricks to make a great crisp. One is to make sure the fruit going in if it is the same or a variety is that they are all cut in similar size, and I would say that bite-size or even smaller is best. So for this crisp I have frozen blueberries from last summer, cranberries from a few weeks ago and apples... So I cut the apples the same size of the large berries- so that all pieces are the same size and it melds and mixes well.

I also think adding the spice to the fruit is the best, and no spice to the topping. Kinda like a biscuit topping and the surprise flavor is inside. Those are just some of my favorite tips to making a great fruit crisp. If you make enough crisps, you find the little secrets that you love most to make it special every time. This one is made special with the flavors of orange, cloves, nutmeg, and the berries with the apples. A great combo that I am so glad found its way to my home this snowy Christmas season!

Apple Blueberry Cranberry Spice Crisp Recipe
{gluten, dairy, egg, nut, seed and soy-free, vegan options}

4 heaping cups of finely chopped fresh apple pieces without skins
3 cups of frozen blueberries
1 cup of frozen or fresh cranberries
1 cup of unsweetened applesauce
1 organic orange to get 1/2 cup of fresh juice and 2 TB of fresh orange zest
1/4 cup of maple syrup
1/4 cup of pure honey (or more maple syrup to be vegan)
1/2 cup of water
2 TB of tapioca starch
pinch of sea salt
2 TB of pumpkin pie spice blend (cinnamon, nutmeg, ginger, cloves mix)

Mix all of the above ingredients in a large 9x13 glass pyrex pan very well with a spoon or with your hands. Press down if need be to fit the crisp crumble evenly on top.

2 cups of GF rolled oats
1/3 cup of tapioca starch
1/3 cup of potato starch
1/3 cup of rice flour
1/2 ts. of sea salt
3/4 cup of coconut palm sugar
1/4 cup of maple syrup
1/3 cup of organic coconut oil
1/3 cup of organic palm oil shortening

Mix the above ingredients together and you get a crumbly oat toping to sprinkle over top the fruit in the Pyrex pan. Try to evenly spread over the fruit and then put the pyrex pan on a baking sheet for extra coverage if there happens to be any juicy fruit drippage from the pan- it will not fall on your oven floor and start burning. Bake for 45-50 minutes in a 350 degree oven- or when the crust is golden brown and crispy and the fruit is bubbling and perfectly soft and sugary. Let it cool! Just for 10-15 minutes so that it is not scalding hot- it is best not scalding, but still very warm if you ask me. You can eat just as for breakfast, lunch, dinner or dessert, or add some coconut whip topping or ice-cream to get all fancy.

Hope you stay warm and enjoy!

Happy baking and much love, xoxo

Smoky Split Pea Soup-vegan style

I admit, I've not made homemade split pea soup before this recipe. I had noticed split peas at the store and even tried some tasty soup split pea soup at my favorite local cafe. But, I personally have not tried this feat. So, the other day I saw them again at the store and I heard them calling my name. So, what do you do when you hear real food talking to you? You buy it! 

So, I bought me some dried split green peas. No arm twisting here. They were so darn cheap too. Like just over a dollar for a pound. They also contain 12 grams of protein per 1/4 cup dry and so if you use 2 1/2 cups to make some soup- well, you do the math, that's a lot of vegan protein! They also contain loads of calcium, magnesium, fiber and vitamins too. The lists of what they contain for your health is amazing. I also learned that they contain a mineral that may help you with detoxifying sulfites from your body. Sulfites are what they add to many preservatives and packaged foods. So if you are a recovering processed food addict- try split peas!

So, I got my green peas home and started doing some flipping in my cookbooks and googling. I found that the traditional split green pea soup usually contains ham or meat or at least a hefty ham bone. I really wanted my soup to be meat-free, so I decided to adventure out away from recipes and go on a whim alone. I used some of my favorite savory spices and a few unexpected others and it turned out fabulous. It was hearty, savory, and yes, even kinda smoky too.

This soup is perfect for a rainy day (well- it was snowing here yesterday!) and perfect to feel full, satisfied and nourished. Plus, did I already mention that split green peas are super cheap. You can live on real food for cheap. It can be done, friends. It may be a step in a new direction and you may feel lost as times, but let me tell you....it is worth it. So, here's my take on a heart split green pea soup. Enjoy!

Smoky Split Green Pea Soup Recipe- vegan style
1-2 TB of ghee or sauteing oil
3-4 minced fresh garlic
1 large yellow onion finely chopped
1 heaping cup of finely chopped celery
2 heaping cups of chopped carrots
2 1/2 cups of washed, rinsed and rained split green peas
8-10 cups of vegetable broth or stock
handful of finely chopped fresh kale
handful of finely chopped fresh parsley
1 ts. of hungarian paprika
1 ts. of curry powder or tumeric
1/2 ts. of ground cumin
1 ts. of Italian dried herb blend
1/4 ts. of ground ginger
1/4 ts. of ground mustard seed
1/4 ts. of celery seed
2 TB of apple cider vinegar
1 TB of wheat-free low-sodium tamari sauce
sea salt and black pepper to taste

In a large 8 quart pot or dutch oven, saute the garlic, onion and carrots and celery in the oil. Cook for a few minutes and then add the washed split peas. You do not need to soak the peas. They are ready to cook after they have been washed. Then add the broth and the rest of the spices ingredients. Cook at high heat till a boil and then turn down the heat to medium low and cook at a simmer for 1.5 to 2 hours.  Slow cooking will allow the peas to soften up and to cook down allowing them to be more digestible and the flavors to blend together perfectly. So this isn't a quick fix soup, but it is one that can be put together and left for a while to cook on the stove. You will know it is ready to eat when the peas and softened and thickened the broth and everything is soft. If your soup has thickened up too much during the cooking process, no fear- just add a few more cups of broth to thin it out. Serve with a topping of fresh herbs or your favorite GF bread, cracker or crouton. This is a very hearty and healthy soup and you will be able to serve 10-12 people or at least have leftovers for a few days.

Well, that is my take on a staple food. Peas have been around since the earliest records of civilization and can be a great way to nourish a weak stomach and soul. I know I will be making this soup a staple in my kitchen and hope to find more ways to love split green peas!

Hope you enjoy! Much love as always!

Chewy Molasses Bars (gluten-free, vegan)

What a weekend! It was 55 degrees last Friday and the 2 feet of snow melted to show us the grass again, and then yesterday it turned cold and snowed another 8 inches. Crazy Michigan weather! After about 4-5 inches had fallen late yesterday afternoon, I looked at my husband and said, " I need to bake something!" He was thinking..."why don't you take a nap and relax", but with a napping baby and a beautiful snow-covered yard, I decided...it was a good time to bake a treat. Of course, and who says it is not relaxing idea anyways. Having some warm molasses bars from the oven on a cold wintry afternoon is the perfect combination of rest and comfort.

I have still been thinking way too much about chocolate brownies. These bars will have you thinking you are going to bite into a chocolate brownie because of their appearance, but then you would be pleasantly surprised that it is in fact a sweet, spicy and chewy molasses bar instead. I love molasses. There is 500 mg of potassium in 1 TB of black strap molasses and it has 20% of the daily iron intake. So, molasses is a perfect nutrient for a new mother or any one that suffers with anemia or nutrient deficiencies.

In my opinion, molasses should be considered a superfood sweetener. Yes, it is considered a sweetener because it is derived from sugar cane and sugar beets, but instead of having all the nutrients stripped and refined away it carries all of the minerals and vitamins to naturally be absorbed. That is why I also love sucanat as a sweetener because it is very similar to molasses in flavor, but also it is dried unrefined sugar cane juice. Another great sweetener is coconut palm sugar that is processed in a similar way and has almost the same amounts of potassium, calcium and iron in it as well.

When I first started eating more whole foods I was so confused about if I should just eat NO sugar at all, or if I could have a little. I think that a good question for any person is asking HOW MUCH sugar and sweeteners you are consuming, but also as equally important is WHAT quality you are consuming. The body does crave natural sweets... and you may notice that if you have a balanced plate of bitter, sweet, salty, and sour that you will have a more satisfaction after a meal (which means less snacking). This is very common in ancient dietary structures. To have a balance of tastes to satiate the taste buds and the stomach. This was of course done with bitter herbs, sour citrus, or salty minerals... not with MSG, corn syrup and preservatives.

Today, I think it is a good practice to notice how much of certain tastes you are eating...maybe your craving for "salt" is the fact that your body is in need for more minerals... or sea salt. Or maybe if you body is craving sweets, you should resist fake sugar and eat sweet potatoes, molasses and carrots. It is interesting how our bodies maybe crave what it needs. Not always the case, but interesting to think about at least. I think it is true that women crave chocolate at certain times of the month for a reason... maybe that dark chocolate that is naturally infused with magnesium and iron that your body knows you need just a little bit to "feel" better. So maybe if you are feeling weak or lazy your body may be in need of some iron. Have that spinach salad...but then maybe think about how you could add more molasses to your life. This is all in theory mind you, but still interesting to think about. At least I think so... but I am a food nerd, so that makes sense.

Well, I better get to the recipe... it is pretty simple, but truly a perfect combination of sweet and spicy with the ginger and molasses. If you like molasses cookies, then you will LOVE these. I have fallen in love with them, and think I may have forgotten about chocolate brownies once again. So, I am happy... and so I must share this joy with you of course. I hope you try them, I know you will not be disappointed.

Chewy Molasses Bar Recipe

1 cup of buckwheat flour

1/2 cup of millet flour

1/2 cup of brown rice flour

1/2 cup of tapioca flour

1 cup of coconut palm sugar

2 TB of flaxmeal

1 1/2 ts. of baking powder

1 1/2 ts. of baking soda

1 ts. of sea salt

1 1/2 ts. of ground cinnamon

2 ts. of ground ginger

1/2 cup of blackstrap molasses

1/2 cup of applesauce

1/2 cup of melted coconut oil

2/3 cup of coconut milk beverage, or other non-dairy milk

optional: splash of pure vanilla

Mix all of the dry ingredients together first, then add all of the wet and mix well with a spatula. Make sure to not have any clumps, and batter should be gooey and more solid that watery. Oil a 9x13 pan with either coconut oil, or organic palm oil shortening. Pour in batter and then sprinkle the top with a handful of sucanat, or other sugar like sweetener. Put in a preheated 350 degree oven for 30 minutes. Bake until the top is crisp from the sucanat, and when you use a toothpick in the middle it comes out clean. This is very much like a brownie batter and should appear like it when pulling from the oven. Then let 5-10 minutes to sit and cool before cutting into to avoid crumbles and breakage in bars. Use a clean unserated knife to cut, like you would brownies. They are a chewy bar to be enjoyed! YUM!

Update from my last post: I still have (2) ($1,000) scholarships available for one more week (February 28). This scholarship is towards the tuition of the long distance program to become a Holistic Health Counselor with Institute of Integrative Nutrition. I love the school, and could only recommend it to those interested and serious about health, balance and life.

This is a HUGE offer, and one they do not offer this great scholarship amount much anymore. So, if you have been on the fence about furthering your education, or finding something new and amazing in your life, then I suggest you check IIN out. Their website is...www.integrativenutrition.com. Or call them, and ask for Coach Julia, and tell her that I, Stephanie Laidlaw, sent you. That is the hook up to getting the discount and for learning the most there is to know about Integrative Nutrition. Also, email me or leave a comment so that I can help explain more of what I do, why I like the school, and answer any questions you may have bouncing around in your brain.

Much love to you today, as always!

Stephanie