Homemade Instant Cocoa and Marshmallows

Yes, it is the simple things in life that make the day seem kinder and more gentle sometimes. Like your favorite cozy blanket or book of poems in your favorite chair or "spot". A candle lit kitchen and the smell of bread coming from the oven. These simple joys that offer a sense of what real life is made up of. It's not really about the "job", the "money", and all the "drama" :) It's the simple things that make up the parts of life that you share with those you love so enjoyable. Like hot cocoa and marshmallows on a snowy winter day, am-i-right?!?

Here in Michigan it's cold this time of year, and it is only going to get colder and more grey for the next 3-4 months. And just today, a fresh new world of white greeted us because it has been snowing hard since breakfast. So basically the best day to have some homemade cocoa and marshmallows, and I was planning on this recipe post before I even knew the snow was coming ;)

Knowing you have a warm beverage treat at your finger tips really helps with the desire to keep carrying on...carrying on. Hot cocoa and marshmallows are essential tools for surviving winter if you ask me. I may just be a little obsessed though. And if you are a friend of mine on instagram, then you already know my love affair with hot beverages ;)

This combo is also a great gift. Whether you package it up in cute-sy jars and ribbons. Or whether you have it as an option for guests as they come in and warm themselves and share in holiday cheer. There's hot cocoa and marshmallows, and then there is... HOMEMADE cocoa and marshmallows. So, stop thinking about wanting to try these and make them already. Your life will never be the same.

Homemade Marshmallow Recipe
In a large mixing bowl, add the following ingredients and let the gelatin "bloom" and sit at the bottom on the bowl. You may need to whisk in the gelatin and water so that there are no clumps.
4 TB Great Lakes Gelatin (or the Knox gelatin brand works too)
2/3 cup of pure water

*sidenote* if you want to invest in buying the GMO-free gelatin I mentioned above. If you want to read more about the health benefits with adding gelatin to your diet, read more here. 

Now,

In a medium saucepan, add the following ingredients on medium to high heat:
3/4 cup of pure honey
1/2 cup of maple syrup
1/2 cup of water
pinch of sea salt

1/2 cup of tapioca flour

For best results, buy yourself a candy thermometer so that you can tell when the honey syrup mixture reaches a scalding 245 degrees, or the "soft ball" stage to candy making. This process is long and can take around 15 minutes on medium heat. You do this until the mix is somewhat foamy. I have made this recipe a dozen times without a candy thermometer and just waited until it got to the foamy soft ball stage, but to have the best results- get a thermometer and get it to exactly 242-245 degrees. This could take anywhere from 10-12 minutes on the medium/high heat. When you reach this stage/temp it is time to mix the burning sweet mixture into the gelatin mixture in the big mixing bowl. 


You will need to hand whisk the two mixtures together until mostly dissolved and it is amber brown color. Then, slowly use a hand held mixer and mix on slow until even more foamy, then raise the speed when it gets thicker to medium and then HIGH. You will start to notice the color changing to white-ish and thickening up. You may want to lick at this point. It is super yummy marshmallow fluff. Then when the marshmallow is stiff you pour the mixture into 9x13 pyrex pan dish that is first covered with parchment paper and then use 1/4 cup of tapioca flour to evenly cover the parchment. Then pour marshmallow fluff in the pan, spread evenly and try to make without too many lines. Then sprinkle another 1/4 cup of tapioca flour over the top- this does not get spread it- just sprinkle it over and then when it is time to spread after 4 hours you can. You have to let it sit alone for at least 4 hours and it stiffens right up. Then pull out the parchment from the pan, spread the tapioca all over and use a non-teeth knife and cut squares of marshmallow. Use the excess tapioca flour to help dust and keep each square less sticky. I stored my marshmallows in a quart/2qt ball jar on the counter for up to a week without problems. Let them sit out on the counter next to a jar of the following mix...

Homemade Cocoa Mix Recipe 
{dairy and gluten-free, VEGAN}
2 cups of coconut palm sugar
1/2 -3/4 cup raw cacao powder
1/2-1 ts. sea salt
optional addition of cinnamon or cardamon or other favorite spice combo

In a Vitamix (or other high powered blender), mix and blend and grind up the above ingredients until its all mixed up. Dump in a jar with lid and let it sit on counter ready to mix 2 TB for every 12 ounces of HOT water. 

My version of the BEST cup of hot cocoa will involve the dry mix (1-2 TB) with 10 ounces of boiling water, then 2 TB of cold coconut milk beverage to add in the mixing process, and then top with a few marshmallows and it doesn't get better!

It's the simple things, friends! These recipes can be found all over Pinterest and the internet if you go searching for them, but I still wanted to post "my versions" together and share what I have done because they have become a staple these past few weeks and have had many friends ask for the recipes. Also, as you can see from the pictures with my cinnamon rolls, another great addition to the cinnamon rolls for Christmas morning. I hope you invest in making these simple recipes and letting them sit on your counter for the Christmas season. They really are a gift- to yourself- to your friends and family coming over- and to the kids coming and going in and out through the snow. 

Much love as always, and stay warm xoxo

Maple-Date-Banana Oatmeal Cookies

These cookies are a great treat, snack, and could even serve as a breakfast bar on the go. I have been trying to sub dates and iron rich foods into my diet as much as possible to get ready for labor and baby coming. Eating whole grains especially wheat germ is a great way to get in iron and also assimilate iron into your system, but yes, because of being gluten-free, wheat germ is not an option for me. So certified gluten-free oats have been an option, along with common other veggies and seeds that contain vitamins and iron that promote better hemoglobin levels in the body.

Some other foods to consider for iron intake are lots of fresh and steamed greens, pumpkin seeds and nuts, and dried apricots and dates also have a nice amount as well. Then there are the usual suspects of iron-rich foods like red meat, legumes and spinach, so those have been a more common staple for me as well. Oh, and did I mention raw cocoa also has a nice amount of iron to offer the body (no problem consuming more of that, thank you!) Whether you are pregnant or want to be pregnant, the truth is that people who have food sensitivities often have a hard time  assimilating nutrients in their small intestines, so those may be found to be anemic or even "malnourished" for a long time even after going gluten-free. So it is even more important to sensitive people to try and eat a nutrient dense diet as much as you can. Whole foods, no chemicals or additives, and as much plants as possible. Gaining as much nutrients from your real food over popping over the counter vitamins is a better way for the body to gain the benefit of nourishment as well.

Interesting enough, I found out that pure maple syrup actually has a nice amount of natural occurring iron as well. Which is an added bonus since I just bought a ton of local syrup to store for the year. Michigan maple syrup is the best! I'm sure other people may think their local syrup is better, so I won't argue my point, but I am pretty proud to live in a place that produces such sweet gold this time of year.

So these cookies are sweetened with my 3 favorite sugar subs of maple syrup, dates and banana. They are not too complicated and turned out fabulous for storing, freezing or devouring of course. I plan to make a few more batches to freeze for after baby comes as well. I think these cookies would make a wonderful treat for new breast feeding moms.

Maple-Date-Banana Oatmeal Cookie Recipe 

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

3 cups of gluten-free rolled oats (I use Bob's Red Mill)

3/4 cup of sweet sorghum flour

3/4 cup of brown rice flour (can sub white rice flour here)

2 TB of ground flaxmeal (I used golden flax)

1 ts. of baking powder

1 ts. of baking soda

1 ts. of sea salt

2 ts. of ground cinnamon

1/4 cup of light olive oil or grapeseed oil, or melted coconut oil works too
(oil can be omitted if you desire)

1/2 cup of dates (16 dates)

2 ripe bananas

1 cup of pure maple syrup

1 TB of lemon juice (1 small fresh lemon squeezed)

2 ts. of pure vanilla 

additions:

1/4 cup of raisins or currants

1/4 cup of dairy-free chocolate chips

or pick 1/2 cup of one or the other

other dried fruit or carob nibs could also sub just fine here as well

In a large mixing bowl, mix all of the dry ingredients together and leave the oil out and ready to dump in with the rest of the wet ingredients. Then in a large magic bullet blender or other high powered blender, blend the extra ripe bananas, dates and maple syrup along with the vanilla and lemon. Blend until smooth, or if you want a few date pieces you can blend until mostly smooth. Then pour in the blender mix with the dry mix, add the oil and mix well together. You may want to mix well and then leave the batter to soak up the moisture for a few minutes and it will become a sticky cookie batter then. Lastly add the extra fillings you desire. 1/2 of fillings should be about enough. 1/2 of raisins, or chocolate chips, or a mix of both. 

Roll out Tablespoon-sized balls and then press them down on a baking cookie sheet. Then bake in a 375 degree oven for 12-14 minutes. This recipe makes about 3 dozen cookies.

We ate about half of these and then stuck half in the freezer. I am going to make another batch or two to put in the freezer because they freeze so well. Which will come in handy in a few weeks when we are looking for a quick snack or treat.

I hope you enjoy and find that gluten-free baking can be fun and nutritious too!

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!

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

Arugla Egg Pizza

It's an easy, cheap and nutritious meal. If you need to try and keep the spending down a bit on your grocery bill, then this is one easy recipe, for 2 people, but could be stretched to 4 people.

Sometimes when you need a meal without having to think you might need more something, this has it all. I know that some of you out there have a hard time digesting eggs, and this may not be for you then. One way to ensure you are getting the best protein and nourishment from eggs is to use the free-range, grass-fed chicken eggs that do not contain any hormones or preservatives added to the feed. You will notice the difference when you make the switch to the farm eggs because they will have so much flavor and color. Not like those factory farmed eggs that are so small, papery thin and bland. Try it out, and I guarantee you will not eat another factory egg again!

Many people can digest eggs or casein better if it is combined with a cayenne or hot pepper ( I guess that would also have to be for people that enjoy some heat in their food). I personally have gone months without eggs and have felt somewhat better, especially if I was eating vegan to heal from something specific, but I also know the benefits of the egg as being a balanced protein that carries a good amount of amino acids and vitamin B without having to eat meat protein. I enjoy something easy and fresh every once in a while and this is something my husband and I can share without having to spend lots of $ or time in the kitchen. Enjoy with a fruit smoothie of choice or some tea/coffee.... and really you can whip this up for any meal, breakfast, lunch or dinner. Easy, delicious and nourishing to the body, what more can you ask for?

What you need:

6 cage-free free-range eggs

1/3 cup of water

salt

pepper

1 heaping cup of chopped arugula or spinach

2 medium chopped green chili peppers (with or without seeds)

dash of cayenne

1 ts of minced garlic

1/4 cup of chopped onions (if you prefer)

1 ounce of feta goat cheese for topping

Whip up all the above ingredients in a mixing bowl and pour into a raised frying pan or large wok. Make sure you have the pan getting hot with some fresh olive oil before you pour in the eggs to make sure they don't stick and start heating up right away. The turn down the heat and let cook on a lower heat for maybe 10 minutes or until you start to see the eggs cooking all the way through, then with 2 spatulas try and flip the egg pizza so that you can brown the other side as well. Cook on that side for 5 more minutes and the the eggs really just a little crusty on the bottom. Then sprinkle the fresh goat cheese on top and add some fresh herbs if you so desire and viola you have an egg pizza! I like to slide mine out of the wok and place on a serving plate to cut and serve.

Now if you want to fry up some potatoes or make some gluten-free toast that can be nicely added, but really you don't need much more. My husband likes ketchup on his eggs, so you may add whatever sauce makes you happy.

Enjoy and have a peace-filled day!

Gluten-Free Vegan Homemade Baked Beans

You know the song..."Beans, beans, their good for your heart.... the more you eat the more you...." Yes, you can fill in the blank. That is what baked beans are traditionally known for.... and I guess it can be true because if you don't soak and simmer your beans enough before eating they are a bit harder to digest. Although, beans can be the perfect addition of protein to a plant based diet and they give you more nutrients and the balance your body craves.

Some tricks to avoid flatulence and improve digestibility:

#1) Soak beans for several days, changing the water twice daily, until a small tail forms.

#2) Chew beans thoroughly and know that even the small amounts have a high nutritional and healing value.

#3) Season with unrefined sea salt, or tamari sauce near the end of cooking. If salt is adding at the beginning, the beans will not cook completely. Salt can be a digestive aid when used correctly.

#4) Adding fennel or cumin in the later stages of cooking also helps prevent gas.

#5) Add some kelp seaweed to the beans while cooking to improve flavor and digestion, it also adds minerals and nutrients, and even speeds up the cooking process.

#6) Pour a little apple cider vinegar, brown rice vinegar or white wine vinegar into the water at the last stages of cooking. This softens the beans and breaks down the protein chains and indigestible compounds.

#7) The hardest beans to digest are soybeans, and black soybeans. Some of the smaller beans are easier to digest, like azuki, lentils, mung beans and peas.

Beans are a great addition to the diet, if you don't have time to soak and cook your own beans...canned organic beans can be very easy and helpful as well. They are a wonderful way to add a high-quality, plant-based protein to your diet, but you need to make sure that you take the steps to make them easier to digest so that you truly enjoy them. They are high in iron, B vitamins and fiber. Be careful to not use "old" beans that have been in the pantry for years because they may be harder to digest. A good way to know this is that old beans will not soften after cooking, they stay hard and brittle. Now to an easy baked beans recipe...

Ingredients:
2 cups of dry white northern beans

1 1/4 cup of organic ketchup ( Trader Joe's or Annie's are my favorite kinds)
1/3 cup of wheat-free tamari low-sodium sauce
1/4 cup of organic apple cider vinegar
1/4 cup of blackstrap molasses
1/3 cup of sucanat
1/8 cup of organic mustard, or 1Tb of ground mustard

1 ts. of cumin
3 diced cloves of garlic
1 medium onion
sea salt to taste
cracked pepper to taste


First off to start the process you will soak 2 cups of dry beans in a 1/2 gallon of water. Let set over night, and for the next day, change the water in the pot twice a day and do this until you start to see the beans sprout a bit. Then simmer in a large pot of water that covers the beans by a few inches, add a few garlic cloves, bay leaves or seaweed to help the digestiblity of the beans and simmer/cook for 5 hours. Follow some of the tips above with either adding in some apple cider vinegar to the later stages of cooking. Add more water/vinegar if you need it over the hours of cooking. You will know your beans are ready after you try then and they are soft and chewy. Remove the leaves and garlic and drains the cooked beans so they are ready for joining the other ingredients
Then...Saute the diced onion and garlic in a large pot and then add the cooked beans, and the rest of the ingredients. Let boil and then simmer up to an hour, or you can cook longer on a lower heat to keep warm until you serve. Cook at least an hour with all the other ingredients to help the flavors mix and cook, and then let cool.

The beans actually taste great as a leftover, so if you are going to make for a large group, make a head of time, let them cool to let the flavors meld together, and then warm up on the stove before you want to serve.

I love adding in a great nutrient filled side dish to most summer cook-out parties, and you will be so proud of yourself that you made them from scratch and they are gluten-free! Not all baked beans are gluten-free if the worcestershire sauce or soy sauce used has wheat in it, and many people like to make their beans with bacon fat, which would not make them vegan. These beans are void of gluten and animal protein, so you can enjoy if you follow a vegan, gluten-free diet.

Servings in this recipe range from 6-8 servings.

Enjoy and be nourished!