Sweet Potato, Kale and Turkey Meatball Soup

This not-so-great picture was snapped on my iPhone a few months ago, it was my last bowl of soup from a magical masterpiece soup I made out of what was leftover in my fridge one day. I snapped a photo as a way to say- "Goodbye...I thought you were amazing! I hope we meet again". I savored and looked forward to every bite. Yes, it was one of the first pots of soup I made in a while since it was newly autumn and I don't tend to make many soups during the hot summer months. So maybe it was just that... "a magical moment of time", loving the fact that "soup season" had returned, OR maybe it was just the perfect amount of leftover ingredients that made this combo so great!

Like I said, it was thrown together with ingredients to empty and clean out the fridge. That is one way to make the grocery budget to last a little longer! I chopped it all up and stirred it all together and I was surprised at it's deliciousness- I savored each bowl for 3 days and then when it was gone....I licked the bowl clean... and cried. So a few weeks later I tried to re-create it, trying to remember exactly what I did and what I added. It just wasn't exactly the same the second time. And I already knew going in...that magic could only happen once in a great while :) BUT it was still pretty fantastic, so I thought it would be worth writing down and sharing with you dear friends. You deserve to give it a whirl too, right?!? Maybe your leftover's soup will give way to a magical moment in time. The take-away is that you should most definitely use up and get creative in the kitchen with your leftovers- you may just never know what could conspire. Happy cooking, friends!

Sweet Potato Kale Turkey Meatball Soup Recipe
1 medium onion finely chopped
1 handful of green onions finely chopped
1-2 TB of grated fresh ginger
1-2 TB of grated fresh tumeric
4-5 garlic cloves finely minced
2-3 cups of bite-sized chopped carrot circles
4-5 cups of bite-sized cubed sweet potatoes
3 TB of finely chopped fresh parsley
3 TB of finely chopped fresh cilantro
2-3 TB of fresh thyme leave
1 TB of dried Italian herb seasoning blend
pinch of (about 1/4 ts.of each) cinnamon, turmeric, ginger, paprika
2 cups of tomato sauce or leftover marinara pasta sauce
3 cups of finely chopped kale
4 cups of vegetable or chicken broth
4 cups of water
juice from 1 lime
spoonful of honey
splash of apple cider vinegar

1 pound organic (or free range) ground turkey
1 pound of free range ground turkey breakfast sausage(seasoned with paprika, garlic, sugar, oregano)

8 ounces of rice pasta noodles (spiral, spaghetti, whatever)


First, chop up your onion and garlic and the rest of the veggies and get them sautéing in a large 8 quart soup pot. Saute until onion and garlic are soft and then add the herbs, kale and keep cooking for a few more minutes and then add in all the liquids. Let cook on medium heat until the sweet potatoes and carrots are soft. While this is cooking together you can...

Mix your thawed ground turkey and sausage together, and add a pinch of sea salt and ground pepper. Then add a sprinkle of Italian seasoning blend and a little ground garlic, ginger and paprika. I add about a 1/2 ts. of each spice and a drizzle of olive oil and mix it all up together and then scoop out 1 TB-sized amounts of meat and roll them into a meatball. Place them on a parchment baking sheet and 2 pounds should make about 24 meatballs. Bake in a 375 degree oven for 20-25 minutes. 

About the time the meatballs are done, they will be ready to add to the soup. Dump those in hot from the oven and add the pasta. Stir in the pasta and let it get soft in the broth from the soup for 10-15 minutes. Then the noodles will be soft and you are ready to serve up. You can top with a fresh herb for serving. I would say parsley or cilantro would taste best. 

I made this soup with turkey meatballs because I had those in the fridge to use up. But you could easily make this soup vegan by taking out the meat and adding in leftover pre-cooked beans (garbanzo or white would be my first choices) or cooked green lentils. It would be easy to dump those in from the cans too if you have those as pantry items. 

A great thing about this soup is the leftovers. The sweet potatoes start to break down and make the soup very creamy and thick. The first day cooking you can still get it to be a little creamy if you start to mush up some of the cooked sweet potatoes. But over time the sweet potatoes just start to melt into the soup by themselves and it makes it extra yummy!

Happy cooking, let those creative juices flow and make a masterpiece soup out of what you got!

Much love, xoxo

Mocha Yogurt Cheesecake

Hello 2013- You sure opened the door to the new year with a bang! First, this delicious cheesecake and second, the flu hitting our house starting with my little 2 year old son. I made this last week to celebrate the new year and then...I kinda forgot about it. Life goes on pause while you nurse the sickness and try to get back to normal again (I will have to write another post about some of the cold/flu remedies we survived with another time).

But really, just the lack of sleep alone knocks you out for a few days. The good news is that this cheesecake still tasted good after being found again a few days later. And some would say that cheesecakes only gets better the more chilled it stays. I had to quick snap a photo and share before it was all finished up. Perfectly chilled, slightly honey sweetened and rich and delectable with each bite!

Like I said in my last post, this baby likes it's desserts. And because I have been occasionally eating some organic dairy while pregnant I had some plain yogurt to use up as well. This idea came to me when I thought about how plain organic yogurt, strained, makes a really great yogurt-cheese. Add some leftover coffee and chocolate from the holidays and a magical cheesecake comes into play. This was a new experiment for me, and I am very happy with how it turned out and will be trying this again in the future for sure.

You could easily make this recipe grain-free by omitting the GF oat flour in the crust and subbing it for almond or another favorite nut-flour. Not coconut flour though, it would be to fibrous, but if you like almond flour or meal that would be a great sub there. I was surprised at how the yogurt and eggs really do the trick to make this cake creamy and thick and rich. You won't even miss the traditionally cheesecake made with lots of cream cheese. This is a great healthy cheesecake alternative that I am not ashamed to eat or share.

Mocha Yogurt Cheesecake Recipe
{gluten-free, grain-free option}

Crust:
1 cup of freshly ground gluten-free oat flour
1 cup of unsweetened shredded coconut
1/3 cup of raw cocoa powder
dash-1/4 ts. of sea salt
1/2 cup of soft organic coconut oil
2-3 TB of local honey or maple syrup
2-3 TB of strongly brewed leftover coffee

First grind some gluten-free rolled oats in a high powered blender to make your own flour. And then mix all of the above ingredients in mixing bowl together well with a spatula or your hands. Then sprinkle into a 10 inch spring form pan, or a 9x13 Pyrex glass pan and press down firmly, and evenly with a spoon or your hands. Bake in a preheated 350 degree oven for 12-15 minutes. Let cool down for at least 15 minutes and then pour the cheesecake on top and continue to bake.

Cheesecake Filling
1 quart organic plain yogurt- strained to equal about 2 cups after whey is removed
6 farm fresh eggs
1 TB of pure vanilla
2-3 TB of strongly brewed leftover coffee
1 cup (4 ounces) of melted chocolate chips or bar pieces
1/2 cup of local honey

First, even before making the crust, you need to pour a quart-sized container of organic plain yogurt (I used Stonyfield Organic Low Fat Yogurt) into a strainer that is covered with cheesecloth (or even a paper towel works too) that has a bowl underneath. Stick back in the fridge for 2-4 hours and let it reduce by half and pour out the whey collecting in the bowl underneath the strainer. Then use the "yogurt cheese" in the cheesecake filling mix.

Mix the yogurt cheese and eggs together then add the rest of the ingredients. You can melt the chocolate over a double-boiler or in 30 second intervals in the microwave. Pour in the melted chocolate last and then whisk well for a minute by hand and then pour over the already baked crust. Bake in the preheated 350 degree oven for 55-60 minutes until the middle of the cake is firm and not liquid. 

Let cool on the counter for an hour and then put in the fridge with a plastic wrap or fitted cover top. Chill for 8-24 hours before serving and then sprinkle with decaffeinated ground coffee beans, grated chocolate or fresh fruit of choice. A simple berry compote could be made as well for topping and serving if you desire. Or if you have a favorite chocolate sauce or glaze for serving that would just put it over the edge!

I hope you enjoy this one or save it in your back pocket for a special occasion.

Until then, much love to you!

Fresh Blueberry and Tomato Salsa

So, this is what happens when you have pounds of blueberries laying around and a fresh and beautiful batch of tomatoes straight from the garden. I made this the other day with hopes that they might compliment each other and I'm not super sure it does if you have more tart rather than sweet berries. But, you will have to make it soon and let me know what you think. It was also fun to make this salsa pretty much from all the ingredients in my backyard. I kinda feel like I could rough-it on my own now...well at least I could  if I wanted to just eat salsa in and on every thing.

This salsa is made with fresh tomatoes from my garden, but if that is not accessible for you you can use a 28 ounce or quart-sized jar of canned tomatoes as well. The fresh tomatoes give this salsa a strong fresh and vibrant flavor. So perfect for this time of summer when all you want to do is eat fresh and cool foods. This salsa is perfect for dipping yes, but also for topping on quinoa, millet or in wraps or other summer fav salads and such.

Can you see the blueberry specks? Well, they are there! They are not overpowering and do not turn the salsa completely blue, but it is a hidden and fresh addition to the perfect summer salsa treat.

I must warn you though... you may have 'salsa breath' after eating this fresh and amazing treat. It sneaks up on you... and it just happens. It is just more evidence of devouring it and wondering where did it all go and why so fast?!

Fresh Blueberry and Tomato Salsa Recipe
4 cups of fresh tomatoes that have been blanched to remove skins (also put through a strainer or in cheese cloth to removed access water after blanching)
1 small sweet yellow onion, chopped
2 minced garlic cloves or 1 ts. of dried garlic powder
1/4-1/3 cup of raw local honey
1 TB of extra virgin olive oil
1/2 cup of fresh chopped cilantro
1-2 TB of fresh chopped parsley
1 large lemon squeezed
1 lime squeezed
1 heaping cup of fresh sweet blueberries
1 or 2 small jalapeno peppers (with seeds for spicier or without seeds to avoid heat and make a mild salsa)

First, blanch 2-3 pounds of fresh tomatoes, any size or color will do. Use your favorite or what you got available. Then after you blanch the tomatoes in boiling water for 2-3 minutes and then submerged in cold water. Remove the skins and then set the tomatoes in a strainer and press down on the tomatoes to remove more juices and water. And when you come up with about 4 heaping cups of diced blanched tomatoes you can add those to a large blender or food processor. Then add the rest of the ingredients and then blend on high for 10-30 seconds until it is to the consistency you desire. Then serve with your favorite gluten-free corn chip. And, let the dipping begin!

My favorite and choice chips for paring with this salsa is Garden of Eatin' Blue Chips that is made with organic blue corn and is certified GMO free. Which is a super plus when consuming a grain like corn.  Plus, it doesn't hurt that the slight blue of the berries in the salsa and the blue of the chips match. I am all about good looking food :)

Hope you are enjoying the summer fruits and veggies. Local produce is always best. There is just nothing that tastes better, and those extra vitamins will have your body thanking you as well.

Hope you are well and much love!

Homemade Honey Sweetened Strawberry Jam

After googling some strawberry jam recipes, along with some instruction from the pectin package, I came up with this super simple and delicious strawberry jam recipe. Not even sure I can take any credit here really... Just reporting what I did and sharing it with you all.

I wanted to use honey because raw honey mixed with fruit is just a fabulous match. Plus, honey to me seems like what a great grandma would do back in the day if she picked berries from her own field and collected honey from her own beehive. And, since I aspire to be an ol' great grandma someday ;) I decided that honey was my sweetener of choice for my jam. I know you can go sweetener-less or try even stevia extract or powder if you prefer, but I decided to try it this round with some local honey.

I bought this (Pomona's Universal Pectin). Which is pretty important if you plan on using no sugar, and want it to be like jam. Also, it has no preservatives but helps the jam stay fresh after being canned because of the amount of citric acid and pectin.

Homemade Honey Sweetened Strawberry Jam Recipe 
(all ingredients are in bold below)

First step, I washed and crushed 16 cups of whole strawberries (around 4 heaping quarts) with my bare hands (in two batches). Don't dice the strawberries because this will cause too much separation in your jam (berries on top, jelly on the bottom). Then I put the crushed berries in a very large (8.5 quart) pot on low heat with 4 squeezed limes over top and mixed through (or use 2 large lemons). Mix well and add some of the citrus zest if you prefer more flavor.

Second, add 1 1/2- 2 cups of honey to the warming strawberries. Then in the liquid of the lime juice and honey pour in 8 ts. of pectin powder (about the whole packet of the pectin which equals 8-9 ts. of powder) and 8 ts. of the calcium water solution (that is included in the pectin box mixed with water in a pint jar and then saved in the fridge for later use). Then mix well or use a whisk to guarantee that you mix all of the pectin and calcium water thoroughly into the strawberries.

Then after the strawberries start to bubble and boil, turn off the heat and let them cool for just a few minutes. Then pour the hot strawberry jam into 8 sterilized pint-sized jars or 16 8-ounce jars (that are ready to use on the counter on a clean towel). I use wide-mouth jars so to scoop out jam easier later on. Then use wet paper towel to clean the rims and sides and then use a magnetic top gripper and place each lid with the seal over the jam jar. Then use a towel and place each screw top on each lid and turn the screw top over the lid tight on the jar. Then in a traditional canning pot full of boiling water (or use a very large kitchen pot with boiling water) place 4-6 jars at a time and boil non-stop for 10 minutes. Make sure the jars are not touching and that they are submerged under the water by 2 inches.

After boiling for 10 minutes, then you can pull with a canning gripper utensil the HOT jars from the boiling water and place on a clean kitchen towel on an open space on the counter. Let cool for 8-10 hours and then check to see that the lids have sealed properly by not being able to snap or pop the lid into the jam. The lid should be stiff and not be able to make any sound when touched.

Keep in a cool place in the pantry to eat over the next year! Yummmmmmy.

You can obviously half this recipe if you do not want to make 8 pint-sized jars of jam. Or get another box of pectin and double the batch if you have the strawberries! I made 2 batches and have 16 jars to savour.

Then you can make this yummy biscuit recipe, or this one, or even this oldie, and top with some yummy homemade jam. Or use some of that jam with some leftover fresh strawberries to make this yummy dessert. Homemade strawberry jam without a huge sugar hit will make you so happy! Trust me, with fresh picked strawberries you do not need all that sugar. Honey is a very nice match to the strawberries and I love how it all turned out.

The best part is that I have lots of jam jars saved in the basement pantry to enjoy all winter long (here's to hoping I save enough for the winter months and don't eat it all before then!)

Well friends, that is how I made strawberry jam sweetened with honey and lime. What is your favorite way to make homemade strawberry jam, and what is your favorite gluten-free treat to top with some jam?

I hope you enjoy! And, if you haven't be able to get some of those fresh strawberries yet then I suggest you head to your local farmer's market very soon or even check out some local farms to see if you can pick your own before the season is gone. Hurry up though, because the season will be gone before you know it!

Much love as always!

Momma's Lamb Stew

There are lots of ways to make lamb stew (and you can google all of those if you like), but I have made a simple lamb stew a few times over the last month that has been perfect for my little guy to feed himself (and for his momma to eat alongside of him). Or more accurately I should say, my boy will want to eat anything I put in my mouth, even if I offered it to him hours before and I wasn't eating it and he will refuse. I could literally eat anything, and he would want it. So I had to come up with a good meal option for the whole family, with lots of nutrients, protein and iron. Lamb meat was my babe's first option for animal protein because it is the easiest meat to digest and the amount of good fats to feed his growing body was another plus plus.

This stew is full of flavor, and not to mention lots of healthy vitamins and minerals. Especially pasture, grass-fed lamb that has amazing amounts of Omega-3 fatty acids. These fats are crucial for the brain and other organs to run smoothly. Also, lamb meat contains amazing amounts of B vitamins which are very helpful for the central nervous system and promote a healthy metabolism. Some of the minerals high in lamb meat are selenium and zinc which help with the absorption of nutrients and also allow the cardiovascular system to run smoothly.

Lamb has been eaten by people for thousands of years. Some of the most ancient cultures valued the nutrients found in lamb, especially in the Mediterranean region. Even the popular 'Mediterranean Diet' today has lamb meat as a main source of protein because of all of the cardiovascular health benefits and Omega-3 fats. Having a balance of mostly plants, whole grains and some fish and lamb is the basis of the diet, and has been given credit for being one of the healthiest regional diets in the world.

Basically, lamb is a very healthy option for the meat eater (or flexitarian like me), and especially if you can buy it from a local farmer that pastures his lambs. Seriously, this meat option has all of the same benefits that are found in wild salmon, but the best part is that you can buy it more locally (that is unless you live in Alaska!)

I have been buying lamb from a local Michigan farm at my local farmer's market. If you have a local farmer's market then I would suggest looking there first for a lamb or organic meat farmer. If you can't find any options there, then I would suggest googling local organic meat farms in your area and you may just find out that you have a farmer closer than you think. I love supporting the local farmer, and I can guarantee the local farmer cares about you too. He cares for his crops, and his animals so that you can eat a nourishing meal that comes straight from the farm.

I love how simple and flavorful this meal is. Perfect one pot meal that has all you need in it...with lots of protein to carry you through the day and root veggies to ground you this fall season. I leave my veggies chopped in big chunks so to make it easy for my babe to pick up and eat. So here is my take on a traditional lamb stew... enjoy!

Momma's Lamb Stew Recipe

1 large yellow or sweet onion

3-4 garlic cloves minced or finely chopped

1-2 TB of olive oil

1- 1 1/2 pounds of pre-cut lamb stew meat-with bits of fat is best (fresh or thawed from frozen)

2 cups of pealed, sliced, roughly chopped carrots circles

2 cups of chopped chunks of potatoes (I used organic local white, and leave my unpeeled for extra potassium in the broth and skins to eat, but you can peel if you like)

1 cup of chopped curly kale

2-3 cups of vegetable broth (more or less depending on how watery you want it)

1 ts. of sea salt

black pepper to your liking

sprigs of fresh or dried rosemary to flavor during cooking, or add a TB of fresh thinly chopped

fresh chopped parsley for last minute flavor or serving

In a large stock pot, saute the chopped onion and minced garlic for a few minutes until soft. Then add the raw lamb stew meat and brown up and cook for about 5-7 minutes. Then add the chopped veggies and broth. You can also add the herbs for added cooking flavor. Then cover and cook for 30-40 minutes and you can even cook longer on low if you really want soft soft meat. When potatoes, carrots and meat is soft and perfectly ready to melt in your mouth... it is complete. If you put a rosemary spring in, don't forget to pull it out...and serve with fresh parsley if you desire. This stew will feed 8-12 people, or a family of four plus leftovers for lunches or dinner during the week. Perfect comfort food if you ask me. Just as good as any homemade chicken noodle soup option if you are feeling under the weather. And with all the B vitamins you will be feeling happy and tip top in no time!

Feeding your children good nourishing food is one of the most important things you can do with your life. It is worth the effort, the challenge and the time and money. Really, you are giving them a gift of the quality of a good life (and probably quantity of many years as well). If you feel like giving up today because your babe is giving you troubles... I would encourage you to try again. Try something new, or add a new twist... but for their sake, don't give up. It is worth it. You are a good momma and your hard work in the kitchen is not in vain.

I hope you have a warm and cozy Wednesday.

Much love to you as always!

Garden Fresh Quinoa Pilaf (vegan)

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

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

Garden Fresh Quinoa Pilaf Recipe (vegan)

1 cup of chopped sweet onion

3-4 cloves of garlic

1/4 cup of olive oil

2 cups of chopped zucchini

1 heaping cup of chopped sweet or bell pepper

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

1 1/2 cups of dry quinoa

3 cups of vegetable broth

sea salt and cracked pepper to taste

handful of freshly chopped basil and parsley to serve

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

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

Much love to you today!

Strawberry Lemon Muffins (gluten, dairy & nut-free)

Hello Friends! Lovely day here in Michigan. It is partly cloudy, yes...but, the rain has been watering my beautiful garden and there are fresh strawberries to be eaten! My family and I got out of bed early (entirely because my son likes to wake before the sun), but we had a great outing to the bustling farmer's market this morning. There were a few new items: sweet peas, more fresh greens, and strawberries. If you are from Michigan, then you don't mind me bragging about our strawberries do you? Well, let me just say....perfection. These little sweet berries will win you over just with a whiff of them. Fresh, sweet juicy, gushingly red and fresh. A good way to start the day. Of course, these berries are a treat on their own. I could eat the whole quart in just one sitting, but I must control myself! They just have a way with you. They control you, and that is why with all this swooning I was inspired to make some fresh whole grain muffins. Yes, totally whipped by strawberries.

I have to be honest, earlier this week I was feeling a little down. Down on food, down on creativity, and down on myself. More than anything, I was just tired. Then, with a little extra sleep last night, and fresh strawberries today, I feel myself waking back up again. Waking up to beautiful color and scent of fresh berries. It's the little things, love. Beauty and rest (and beauty-rest) will restore a weary soul. Fresh foods and a touch of sweetness is the trick. Don't be down on yourself today...get up, go out and find something to celebrate and enjoy!

Why strawberry-lemon you ask? Well, with a touch of lemon- there is no better way to describe these babies. Sweet little cakes ready to be eaten. And, I do love a strawberry and lemon combo...

Strawberry Lemon Muffin Recipe (gluten, dairy and nut-free)

1 cup of fresh buckwheat flour (I grind my own out of groats)

1 cup of fresh millet flour (I grind my own out of millet seed)

1 cup of tapioca flour

1 TB of flaxmeal

2 ts. of baking powder

1/2 ts. of sea salt

1/4 cup of coconut palm sugar

1/3 cup of maple syrup

1 ts. of pure vanilla

1/4 cup of olive oil

1/2 cup of non-dairy milk (I used So Delicious Coconut milk)

2 farm fresh eggs (or flax eggs could replace here for vegan option)

zest of one lemon (about 1 heaping TB)

juice of one lemon (about 2 TB of juice)

1 cup of freshly washed, diced strawberries + 1/2 cup more for topping muffins

Mix all of the dry ingredients first with a whisk in a large mixing bowl. Then add the wet ingredients and mix well. Lastly add the fresh strawberry pieces and fold in softly. Pour batter into muffin tins or a greased and prepared muffin pan. Pour batter up to the rim of the tins and then top with a few more visible strawberries pieces for some beauty. Bake in a 350 degree oven for 30 minutes. This recipe will make 12 large muffins. Pull from oven, let cool and then enjoy warm!

Some baking/recipe tips:

* Fresh ground buckwheat and millet flour make this recipe. The flour that is freshly ground has a great texture of oils and powder freshness. I think it what makes this recipe good. I grind my whole groats and millet in a magic bullet 1 cup at a time and you can do this same thing in a high powered blender, vitamix, or even food processor.

*This recipe does not contain any gums, and for a GF recipe that is pretty good. Using gums in GF baking is a debatable topic and many choose to do without because of cost and even health concerns. I am happy this muffins turned out perfectly without it.

*The lemon zest and and lemon juice can be easily taken away if avoid citrus, and can be subbed with some more milk and even cinnamon or nutmeg.

This recipe was inspired by the strawberries :) but also some recent postings and recipes by one of my favorite GF bloggers, none other than Ms. Karina, the Gluten-Free Goddess. I couldn't agree more with her strawberry-love and wish I was more poetic and full of words of grace to describe this stepping stone into summer.

And for all of my non-baking friends, I swear this recipe is easy. It really is, and if you choose to just eat your fresh berries with some yummy vegan ice cream or smoothies, then you will certainly be lost in love with these berries too. But I must say, you may just be missing out on some strawberry goodness if you pass these muffins up. I personally love getting messy in the kitchen...elbow deep in flour and a heap of goodness. Today my little babe even helped by watching and talking to me on the floor by my feet. What a sweet babe he is! Too bad he still is too young to enjoy these lovely berries and muffins... I can't wait to share these with him some day (along with all of the excitement of summer!)

Now, I finish my muffin and enjoy the day. Maybe more weed-pulling and lemonade-drinking....I think so. Hope you have a relaxing weekend and find peace and grace in the simple joys if life.

Much love to you!

Garlic Lemon Asparagus Spaghetti (vegan)

I made it to the farmer's market this weekend and was excited to see the first of spring's bounty. Asparagus and rhubarb are my favorites in May! So, of course I bought enough to enjoy for the next week, and decided on a making a little 'rachael ray' style pasta dish with my fresh ingredients.

All of the main ingredients to this dish are so good for you this time of year. Because as your body cleanses from the winter month's buildup and gets ready for the warmth and sun of summer, you need a good detox kick. Here is my ingredient list with a few notes on why this foods are so good for you:

Garlic: Once known as the wonder-drug because of it's healing properties to help with the common cold and sicknesses. It helps build up your immune system with it's high antioxidant qualities and also kicks the butt of free radicals in your body. So, in the fight for better health, you want garlic on your side for sure!

Lemon: Is a high-alkaline nutrient that will cleanse your cells so that you can contain more oxygen in your cells and body as a whole. It is anti-cancer fighting because it allows your cells to stop bad cell division which leads to more free-radicals and cancer cells in the body. Lemon will help balance your digestive tract and bring more light to your life. I mean just look at them, it's like sunshine gave birth to a citrus fruit :) So bright and cheery!

Asparagus: Packed full of folate, vitamins and even calcium. It's antioxidant and phytonutrient components will help against inflammation that could cause a defect in motor skills and in your cells. It is said to help in digestive ailments because of it's ability to clean and build up your body to reduce the risks of heart disease, bad cholesterol and cancer. Pretty much if you are looking for a solid vegetable to add to your diet, especially in spring, you need to get some asparagus...oh how convenient that it is in season, eh! P.S. Isn't it pretty too!!! :)

Kale: Kale is said to be one of the healthiest vegetables available. So, it is a #1 pick for detoxing and cleansing the body. Most recommend slightly cooking, steaming or sauteing it to get the most health benefits out of it. This is because it allows the fiber-related content to bind with the bile in your body- which allows it to secrete the bad cells and cholesterol from building up. So basically this cruciferous veggie will find the yucky in your body and carry it on out. So Kale is your detox best friend. Did I mention- a ginormous amount of vitamins and antioxidants as well.... pure goodness.

Parsley: This herb is said to be the world's most famous herb and garnish, but it is so much more powerful that even that. It contains vital flavinoids and oils that can neutralize carcinogens and can actually stop the growth of tumors. Therefore, is a HUGE cancer and free radical fighter. And in some places is in the world is considered a super-food that is more medicinal than garnish. Fresh parsley is always best and contains the highest quantity of vitamins.

Brown Rice: Brown rice is a staple, not only to the gluten free diet, but really to the world. In some parts of the world, languages translate "to eat" as "to eat rice"... it really is that popular. Not to mention, full of whole grain goodness and high levels of magnesium and iron to strengthen and balance your body. Don't waste yourself on white rice ever again- eat brown rice to gain the true benefits of this powerful and helpful grain.

So, If I have not convinced you already from some of the great detox-rockstar ingredients in this dish, let me just say that this dish is simply beautiful. Beautiful to the eyes and nose. Just look at that pretty asparagus and kale. But then the aroma of lemon, garlic and parsley will have you either crying or drooling. And, with the simplicity of mixing vegetables, garlic and lemon and pasta is so pure and simple that it will have you feeling like a real gourmet chef. So, let's get to the recipe, shall we?

Garlic Lemon Asparagus Spaghetti (vegan):

1 pound of freshly snapped asparagus

8 ounces (about 2 cups) of chopped raw kale (curly or lactino both work)

3-4 grated, diced or minced garlic cloves

1 organic lemon (use for juice and zest)

1/4- 1/3 cup of extra virgin olive oil

sea salt and black pepper to taste

1 cup of fresh chopped parsley

1 12 or 16 ounce of brown rice pasta (Tinkyada GF pasta is my FAVORITE)

To get the best flavor and freshness out of this dish here is the process I followed to make this great recipe:

1.) Soak, wash and slice your asparagus into little saucer-circles. About 1/2 inch thick is best. Then steam or boil the little asparagus pieces for about 5 minutes until they are soft and bright green. Then drain and set aside ready to add to the following saute...

2.)Start boiling water for your pasta. Then start sauteing the grated fresh garlic in the olive oil in a large saute pan. Just cook the garlic enough to start smelling it and do not burn. Then put in the finely chopped fresh kale (about 2 cups) and then you will have the oil, garlic and kale cooking. Zest one lemon and save the zest for the end, and then add the juice of one lemon to the sauteing garlic and kale.

3.) Then add your spaghetti pasta (or other pasta shapes work too) to the boiling water, and let cook until al dente- ready for eating. Then in the meantime, add the steamed asparagus pieces to the sauteing kale and garlic. Let cook for 1-2 more minutes, but you should end up with a kale, asparagus, garlic, lemon sauce that is covered with olive oil. Set aside until pasta is done.

4.) When pasta is cooked, either add to the large saute pan of veggies and oil, or get a big serving fish to add the pasta and veggies together and stir. Stir the veggies and pasta together to get a good blend of the asparagus and kale throughout the pasta. Make sure you drizzle a little extra olive oil if you need it to finish it off, and top with fresh parsley and the lemon zest.

5.) The lemon and parsley will add the final touches of flavor, if you need to add some sea salt and black pepper to your taste, then go for it, and if you eat dairy or are not on a detox, then I bet some parmesan or goat cheese would be a great topping as well.

6.) Serve warm and fresh. A side salad could be a nice touch, but really this dish will speak for itself with a balance of flavors and veggies and grain. It is a great one-plate dish. If you have leftovers I suggest you either eat them warmed or even pour some hot marinara sauce over the cold noodles to have better tasting leftovers (sometimes the cold brown rice noodles are not so great the second day) But the hot sauce will soak into the noodles and you may have better results.

7.) Now, lastly, ENJOY! This could be a great detox meal and is just perfect this time of year because you can get the best fresh asparagus around (especially if you live in Michigan) and the fresh, clean taste is just something I know your body is craving!

Well, friends, I hope you enjoy this simple dish. And enjoy this spring season. It is so amazing to plant a garden and also to start to get fresh local produce again. That alone must bring special goodness to any spring detox...maybe there is hidden vitamins in that too. :)

Many blessings, and much love to you today! Happy Monday!

Red Lentil Tacos or "Bean-Dip" {Revised} (vegan)

I actually posted the first version of this recipe over 2 years ago, and it was proudly one of my first recipes to post. I recently was making this recipe again because tis the season when avocados are "in-season" and on sale. So, what better way to eat avocados than with tacos?! This recipe has been around for a few years, but this revised edition is a little bit easier to read and I made some adjustments to the seasonings and ingredients. Nothing major. Just revised it to be better after making it again and again. I have gotten so many compliments on this recipe alone. I think if you are looking to add more vegan recipes to your diet, this is definitely one to try.
It is a really basic, simple, flavorful and... it could pass as a "fake" meat. Or, don't even think about it like that. Think about how lentils are filled with beneficial plant protein, minerals, vitamins, and delicious-ness. So this is just a new way to eat tacos, and you may not really care about ground meat any more...

Lentil Mixture Recipe

1/2 cup of diced onions

3-4 garlic cloves minced

1 TB of olive oil

1 1/2 cup of dry organic red lentils

3 cups of pure water

1 TB of ground cumin

1 TB of ground paprika

dash to 1/2 ts. of ground cayenne pepper (or more if you like it hot)

2 ts. of ground turmeric

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

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

1/3 cup of crushed tomatoes (I used canned, but fresh could work)

2-3 TB of non-dairy milk, I use unsweetened So Delicious coconut milk (or 2 TB of organic butter or ghee would work too)

huge handful of fresh cilantro (finely chopped)

fresh lemon or lime juice to serve

Saute the chopped onion garlic in the olive oil in a large pan. Wait until the onions are clear or a little crispy, then pour in the red lentils with the pure water and stir and let simmer till it boils. It will take about 15-20 minutes for it to soak in and become a thicker texture.

After the thickening happens, you can add the spices, tomatoes, and non-dairy milk. You are constantly stirring at this point so that the mixture doesn't burn. It will start to become almost like a ground-meat texture. If your mix is a bit watery, just keep cooking on medium heat and it will thicken up as you go. I like to throw in the fresh cilantro in last to add some fresh flavor and color. I also add some fresh lemon or lime at the end to cool down the spices. Not too much, just a splash and lets the flavors dance together. Hm, it smells delicious!

Now serve up how you wish:

You can pile the mixture in a soft gluten-free corn taco shell that has been heated up in a pan with a touch of olive oil and salt. When you warm up the shell a bit it makes it easier to stretch when you are putting the insides in. You really only need to take about one minute to do this. If you over warm it up it will probably become a crispy chip that won't let you fold or wrap. If you want a crispy chip, then by all means... I liked having a flexible taco shell with this specific recipe. Load your vegan taco with lentil mixture, leftover brown rice (or quinoa), lettuce or greens, salsa, and avocado. Then splash with lemon or lime and eat!

Or, you can use this lentil mixture as a "bean-dip-bowl" kind of meal. You could pile on a plate some rice or quinoa, add the lentil mix and top with lettuce, avocado and salsa. Use gluten-free corn chips to scoop up your layers of flavor. Or forget the chips and just eat with a fork.

I made up this lentil mixture as a meat replacement for tacos and it actually turned out to be a very tasty comparison. I actually like it better! It has the legume flavor and texture of a burrito, but the fun of a messy and hand eaten taco.

Now that wasn't too hard... now, enjoy!

Servings, usually can make up to 8 tacos, so can serve anywhere from 4 to 8 people.

Much love to you today!

Recipe Post linked up to The Nourishing Gourmet's Thursday 4/28/11 Pennywise Plater