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

Strawberry Milk

"Momma, can you make me pink milk??...or maybe a strawberry smoothie, or wait, how about strawberry milk!" 

Hmmm, I barely EVER say NO when my kids ask me for good food...Yep, that's alway a YES for sure! 

I have to admit, strawberries and creamy milk sounded divine to me too, and with the last bag of frozen strawberries from last summer it was even more special. How many more weeks till strawberry picking?!? The special-ness of those last berries were not lost on us- we made sure to really savor them. And this was a sweet and fabulous way to enjoy summer goodness months after. And even now, enjoying them gives us that last push to make it to spring!

This recipe is super simple and basic, but I added a few things to make sure that it was nutritious and protein packed as well. So because we are a strict dairy-free house because of severe allergies this milk is most definitely not cow milk, instead we added full-fat coconut milk for the fats, nutrition and creaminess! Also, an added scoop or two of gelatin makes this milk still full of protein, a 12 grams per TB is what gelatin offers, also countless amounts of goodness. So whip this one up, impress your kids, or heck, bring back your inner-child for just a moment and sit and enjoy yourself some pink strawberry milk!

Strawberry Milk Recipe

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

2 cups of frozen or thawed strawberries [can be chopped or wholes]

1/2 cup of juice [or water] of choice

1-2 TB of fresh lime juice

sprinkle of quality sea salt

1/4 cup of maple syrup drizzled (more or less depending on tastes, can sub in dates too!]

1/2 cup of plant-based milk beverage (coconut, rice, ect...)

2 TB of pure gelatin

1 can of full-fat coconut milk

In a small pan, warm up the strawberries in the liquid and let it simmer and bubble and release it's colors and sweetness. Then turn off heat. In a small bowl whisk together milk and gelatin until bloomed. Then in your blender add the whole can of coconut milk, strawberries from pan, and the bloomed gelatin. Blend on high and then when its all creamy and frothy, pour into glasses and and instantly enjoy! It will be warm from the strawberries if you consume right away and...

...you can chill it too and also it will become a panna cotta type treat if you have in the fridge for more than 30-60 minutes. It will start to turn into a yogurt-like subsatnce as the gelitan cools down. So you may even enjoy it as it cools more. 

Top with thawed or fresh strawberrie pieces for extra goodness and texture :)

ENJOY and much love!!!

Rhubarb Strawberry Crisp

This pan of messy, juicy, red delicious goodness is rhubarb strawberry crisp. It might not be the most delicate of desserts, but it's rich one-of-a-kind flavor and goodness will have you melting from the inside out in love for it. 

It is also special because I feel like it is the kind of dessert that you can only really make during rhubarb season. And rhubarb season is the ring-in-signal for the farmer's market opening and gift of all the spring produce and plants. 

This recipe I actually made with some leftover frozen strawberries from last summer, but it would be  divine in a few weeks when you can find both fresh local strawberries and rhubarb at the same time at your local farmer's market. Although a fruit crisp can be successfully and wonderfully made with frozen strawberries too :) but if for some reason you have local fresh strawberries popping up in your backyard or market- you are the luckiest :)

The deep red beauty of rhubarb and strawberries, and the combo of tart and sweet flavors is something I wait for each spring and early summer. It's like you've been holding on throughout the winter months for this precise moment. And when you finally get to see these gifts popping up from the earth- all you can do is offer thanks and truly delight in it's gift.  

Rhubarb is one of those foods that I feel like you either love because you know what to do with it, or otherwise just look at it and say, "Oh that's pretty, and people eat that?!" Rhubarb is actually full of many health benefits. Like many hidden benefits in plants, they are packed full of vitamin C and B and full of minerals, vitamins and even protein. They help promote healthy digestion and in some places of the world is used as a medicinal component to constipation. If you haven't tried rhubarb yet and always think about trying it then this recipe is for you. This is hands down my favorite way of eating it and once you give it a whirl you will wonder why it took you so long :) Happy Baking!

Rhubarb Strawberry Crisp Recipe
{gluten, dairy, soy, nut, seed, egg and refined-sugar- free}

2 cups of cleaned and chopped fresh rhubarb
1 cup of water

2 cups of frozen or fresh strawberries (whole small or larger halved)
1/3- 1/2 cup of maple syrup (or you can use a mix of honey and syrup)
pinch of sea salt
juice from one lime

2 cups of certified GF rolled oats
1/4 cup of rice flour
1/4 cup of tapioca flour
 2 TB of potato starch
* Or use 2/3 cup of your fav GF flour blend*

1/2 cup of coconut palm sugar
1/3 cup of maple syrup
1/2 cup of room temperature soft coconut oil
pinch of sea salt

In a medium sauce pan, put the fresh chopped rhubarb with 1 cup of water and let the rhubarb cook down for about 10 minutes on medium heat, it will turn into a mushy saucy mixture with not much stirring and mashing. Then add in the 3 cups of strawberries and let those get soft and juicy and add in the 1/2 cup of maple syrup. Cook for another 5 minutes but not letting the strawberries get too mushy or break down. Then pour the hot fruit mix into a 9x9 Pyrex baking pan.  Then in a small bowl, mix the dry oat and flour and sugar mixture with the coconut oil and make a crumble. Then sprinkle the crumble over the strawberries and rhubarb. Then bake in a 350 degree oven for 35 minute until the crumble is crispy and the fruit is bubbling. Let cool for 15 minutes before serving with come coconut ice cream. Or top with some yogurt for breakfast ;) 

You can make this recipe for a 9x13 pan or double it if you are making it for a crowd. The recipe for the 9x13 pan is brought up to 3 cups of rhubarb and strawberries and the crumble mixture can be made 1/3 bigger as well. So you need 3 cups of oats and 3/4 cup of flour and 2/3 cup sugar and coconut oil. It is pretty easy to make this recipe in small or larger amounts depending on how much you want to have.  

I hope you give rhubarb and this recipe a try... Super simple and so delicious this time of year!

Much love as always, and happy baking xoxo

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.

Lemon Berry Muffins

Tis' the season to start seeing new life pop up all around you. Right now, I am looking out my kitchen window at my budding trees, swaying daffodils, and my neon green grass after a night of thunderstorms and rain. The colors are so vibrant and new. This live backdrop gives me such a feeling of creativity as I step into my day, also wanting to get outside and soak up all the newness. My 3 year daughter even mentioned this morning while driving the pink 'leaves' on all the trees that she loved from the backseat. She was actually noticing all the flowering trees that line our streets this time of year. But I was excited that she was watching and wondering about so much beauty and newness all around her. It's hard to ignore - the earth is waking up all around us!

This time of year usually also gets me all excited about lighter and fresher flavors in my baked goods and kitchen. Ones of lemons and berries and less creamy thick spice filled flavors that seem to keep me warm and comforted throughout the fall and winter months. So today lemon and berries made it into our muffins. And it has me sharing these sweet and tart beauties with you as well...

Lemon Berry Muffin Recipe
{gluten, dairy, soy, egg, nut and seed-free}

1 cup of finely gournd GF oat flour (or buckwheat flour)
1/2 cup of white rice flour
1/2 cup of tapioca flour
1/4 cup of millet flour
1/4 cup of coconut flour
1 ts. of baking soda
1 ts. of sea salt
1 1/2 ts. of baking powder

2/3 cup of maple syrup or pure honey or a mix of both*
1/2 cup of soft or melted coconut oil
1/2 cup of coconut milk beverage or other non-dairy milk
1 TB of apple cider vinegar
1/4 cup of applesauce
1 organic lemon--- use the 1/3 cup of fresh lemon juice + the zest from the whole lemon (1 TB)
1/2 ts. of pure lemon flavoring (or use food-grade lemon essential oil 10-12 drops [I used Young Living Lemon Oil])

1/2-1 cup of chopped fresh strawberries
1/4 cup of frozen or fresh blueberries

*I used a mixture of honey and maple syrup to keep the muffins a lighter color as well,plus their flavors with the lemon is amazing- but if for some reason you want to use coconut sugar instead or regular sugar you can add in 1/2 cup of sugar of choice 1/4 or so cup of either honey or maple syrup. 

First, mix all the GF flours and dry ingredients together in a bowl, then add in the wet ingreidents and whisk together well. Then you can use an oiled 1/4 cup scoop and pour batter into the mufin tins. Then I distribute the fresh and frozen berries on the tops of all the muffins... you can squish them in and cover each top generously. You could also pour all the berries into the batter and fold in bfore you scoop into muffin tins- I put the berries on top this time around so that they would look pretty and bake right on top. Either way is great or do a little of both too. You just have to be carefut to not over stuff each muffin with too many berries. 

Bake in a 350 degree oven for 25 minutes and then take from oven and let cool well for at least 15 minutes before moving to avoid crumbling. 

These muffins could be made into minis too- just maybe make sure your berries are cut smaller and do not domintae the smaller size. 

I must say, lemon and berries is one of my most favorite flavor combos. So for me, these are a comfort muffin - but I hope they offer you some color and fresh flavor to your spring steps. 

Much love and happy baking, xoxo

Kale Pear Quinoa Salad

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Much love to you friends, xoxo

Israeli Salad

Ahh, spring...fresh garden greens...plants...and flowers everywhere! A happy happy time of year :)

This past weekend I enjoyed a fun visit to my local farmer's market. All visits end with a healthy dose of happiness just soaking in all the fresh vegetables, flowers, fruits and such. This last visit my daughter caught eye of a baby honey bear and it was just too cute to pass up. So yeah, I had a two year old dipping her adorable fingers into a honey bottle and loving every second.

Here is some of my pickings. I actually bought almost double of all of the above because let's be honest this will only last till the end of the weekend. Especially after making this lovely simple salad. Fresh, simple, cheap and fabulous all summer long. Not to mention all the vitamins and nutrients... 

The cucumbers, tomatoes and parsley all came from one of my favorite farms at the market. If you are local, check out Real Food Farms at Fulton Market in Grand Rapids. They have the best, I mean the best cucumbers ever! They grow in greenhouses and the cucumbers and tomatoes that you can buy now instead of in August are so mouth-watering-amazing this time of year. The crunch and sweetness are seriously unexplainable wonderfulness.

This salad is so simple that it doesn't really need a recipe. Mainly the few needed ingredients and just making sure you have a great balance of cucumbers and tomatoes. It takes a little bit of chopping, but that's most of the fun so don't be stressed. Set up your chopping station and enjoy the colors, smells and wonderfulness of fresh local food!

This time as I was chopping I couldn't help reminiscing on my life 10 years ago this week. My husband and I were packing up our lives and heading to the other side of the globe. We moved to Jerusalem, Israel of all places and this salad only brings back intense memories. Everywhere we went we ate this salad, along with loads of fresh hummus and pita. After a few weeks, we finally learned our way around the markets and bought all of the below ingredients in bulk and made salad all-the-day-long. It was so delicious I can honestly say I never tired of such meals of hummus, pita (pre-GF- days :), salad and sometimes schwarma or falafel. The foods of the Jerusalem have a special place in my heart thats' for sure.

This salad is all about balance. You can basically make it without a recipe (or shrink or double) if you put in equal parts of the cucumber and tomatoes, the parsley and onion, and the lemon and olive oil. It can be as simple as you want it, or add other herbs, garlic, or spice if you want. It is surprising though how wonderful a few simple ingredients and the simple dressing can make an amazing combo.

Some dear friends, invited us for dinner and they served this amazing chicken dish.  This salad is the perfect pair for this dish. And I will tell you that I will be most likely be making this once, if not more, a week this summer while the fresh ingredients are bountiful. Recipes like this make it easy to be gluten-free, and even lots of allergens-free. It is great for kids and big gatherings too. I love and hoard recipes like this!

So, I'm not telling you to run to your nearest farmer's market, but maybe you should start thinking about planning to make it to your market and make this recipe in the next few weeks. Seriously, it's the least you can do to add some loving and happiness to your life.

Israeli Salad Recipe
3 large cucumbers, sliced and quartered
1 pound of cherry tomatoes or 3 large tomatoes, quartered or diced (or a mix of both or whatever tomatoes you got- key to make all pieces around the same size)
1 small onion finely diced (about 2/3 cup)
1 large handful of fresh finely chopped parsley
1 large handful of fresh finely chopped mint leaves
1/2 cup of quality olive oil
1/2 cup of freshly squeezed lemon juice
pinch or two of sea salt
pinch or two of cracked black pepper

Chop all of the ingredients and mix well in a large bowl, chill in the fridge for a little bit to let flavors meld together. Serve with hummus, greens, rice, chicken, schwarma, falafel, chickpea flatbread and the list could go on and on. 

See what I mean about simple. Why am I even posting this?! Well to get to you excited as I am about real food and fresh recipes! This is what got me started on the path to eating and enjoying fresh local foods that are naturally gluten-free and great for you.

I hope you enjoy (again and again) and much love and life to you!

Pink Berry Pancakes (gluten-free, vegan)

Happy Mother's Day, to all of you mothers out there! I think I have more respect, love and thankfulness for mothers since becoming a mother myself. Especially for my own mother of five children and also for all the many many moms I have witnessed their sacrifice and love over the years.

I feel like when I became a mom I all of a sudden got accepted into this special club of mom-hood. It was like all at once I 'got it'. I understood the deep deep love for your child. The sacrifice, headaches and worries that grace your heart each and every day. Or like when you are at the grocery store and you or the other mom's kid are all of a sudden having a meltdown and you just look at each other and give each other silent support. We understand and remind each other that nap time is just around the corner!

So this 'day to celebrate mom's' means a lot more to me now than ever. I am all about having a day just for us! Seriously. Let's live it up. Have the kids make you breakfast, clean the kitchen, buy you flowers. You deserve it, and you need to let yourself be loved and cared for (even if it feels like maybe this is your only day per year!)

I think that being a mom means that you understand the tension between the simplicity and complexity of life. We get to experience the simple heart of our child and yet know that life, growth and love can some times be so complex there are no words. We can ache and have joy in the same emotion. Being a mom has been one of the greatest gifts I could ever ask for.

So this recipe comes just in time for a nice mother's day breakfast or brunch, and you may need a daddy or other helper if you have smaller children. Or, make it all together and enjoy. The pancakes have a good amount of fresh strawberry puree in them to give them a pink hue and with a touch of fresh berries, or bananas or your favorite topping these pancakes are absolutely divine!

Now that's a perfect bite. A slice of strawberry, a slice of banana and a slice of pancake. All kissed with a gentle touch of raw honey and lemon. Hmmmm, good. Love, love, love!

Whole Grain Pink Berry Pancake Recipe 
(gluten, dairy, egg, nut, sugar-free and vegan) 

1 cup of buckwheat groats 

1 cup of gluten-free rolled oats 

*Grind each grain, separately in magic bullet or high powered blender 

to make a heaping cup of flour- about 1 1/4 cup of each flour*

2 TB of aluminum-free baking powder

2 TB of chia seed meal

2 TB of grape seed oil or light olive oil

2-3 TB of maple syrup or coconut palm sugar

1 ts. of pure vanilla extract or 12 drops of liquid vanilla stevia extract

2 cup of non-dairy milk (I use So Delicious coconut milk beverage)

2/3 cup of pureed fresh strawberries (or raspberry)

1 fresh lemon juiced (1-2 TB)

optional: zest from one lemon (about 1-2 tsps.)

optional additions or toppings:

fresh strawberries

fresh raspberries

fresh sliced bananas

goji berries

local maple syrup

raw and local honey

Pancake Instructions:

*First, grind your buckwheat groats and oats separately so that you have your flour for the pancakes. Then, mix the flours and all of the dry ingredients together in a large bowl. Then add the wet and whisk well together. You know your batter is doing well when you start to see the batter-bubbles appear and the batter thickens.   

*Then, warm either your skillet or griddle and use some coconut oil or ghee to grease up the frying area. Then use a 1/4 or 1/3 measuring cup to pour batter over the hot skillet to make a good sized pancake. 

*Let cook for about 2 minutes and you will see bubbles on the top and then you know to turn to the other side. Cook for an additional 1-2 minutes. Make sure you keep the heat on low to medium so avoid burning! This recipe makes 1-2 dozen cakes depending on how large you make them.

Well, that's my kind of special 'mom' breakfast. Pink pancakes. Lots of colors, fresh sweetness and spring time lovin'. I hope you have a great weekend filled with love, flowers and the great outdoors!

Much love as always! And to all the momma's, Happy Mother's Day! 

Homemade Chocolate Covered Sunbutter Eggs

Happy Easter! 

This was a last minute treat I made today. Yes, Easter is tomorrow. And, yes I know it is not really all about eggs, bunnies and candy. But, there is something about this time of year that has me dreaming about those famous peanut butter covered eggs, or even those super sweet Cadberry's. And yet it has been so many years since I have actually had one I still feel a little nostalgic about them. As a child, they were my favorite and everyone knew it. I bet many of you feel the same way. So I made these for us. Yes, us [like you and me]! I bet you may even have these five simple ingredients in your kitchen. Time to whip up some melt-in-your-mouth eggs together, don't ya think....:)

Yes, these sweet little eggs have only five ingredients, but they are some of the BEST ingredients ever. Definitely staples in my kitchen. I have been using raw local honey a lot this spring because it helps my sinuses and allergies so much. I swear by it. I have been making chocolate covered mints and peppermint pattie cookies and then I came up with this simple idea to make the beloved chocolate covered egg that we all love so much. If you are a strict vegan you can use agave or coconut nectar, but I would actually use just a bit less than the honey because it is a tad sweeter. And, the organic coconut oil is so good for your insides as well. It is antibacterial and helps heal the tissues in your digestive tract. Not to mention good for your hormones, skin, hair, and metabolism. I could go on and on. And you are gonna need some justification for these babies. Trust. Me.

Homemade Chocolate Covered Sunbutter Eggs Recipe
1/3 cup of raw local honey
1/3 cup of creamy sunflower seed butter (yes, you can use any seed or nut butter here)
1/3 cup of room temperature organic coconut oil
1 ts. of pure vanilla extract

Whip up the above ingredients and use a rubber spatula to spoon the mixture into a Wilton Icing Piping bag with a star or medium circle tip. You can use a zip lock bag here as well, but you want to be careful not to cut the tip too large. Then using your bag of creamy butter mixture you can form egg-like shapes on a parchment papered or non-stick baking sheet. You should be able to make 2 dozen eggs. 

Then put the tray into the freezer flat for 10-15 minutes until the eggs harden. They should be slightly frozen and you will be able to easily remove them from the tray to soak them in the melted chocolate next.


Melt 1 cup of chocolate chips [I use 1 cup of Enjoy Life's allergen-free chocolate chunks or chips]. You do this by pouring the chocolate into a glass bowl over a pot of bowling water. Just make sure your bowl of chocolate isn't touching the boiling water and once the chocolate is melted you can pull the bowl from the boiling water pot to make it safer while you are dunking in the eggs. You can also microwave for 30 second intervals until melted if you are looking for a quick fix. 

Then use a spoon to drop each butter egg into the melted chocolate and then use the spoon to pull it out and place it back onto the baking sheet to freeze once again. Cover all your eggs in chocolate and then put back in the freezer for 20-30 minutes. You can drizzle your last bits of melted chocolate over already covered eggs too. Then your eggs are ready to eat. You can keep them in the fridge or freezer so that they do not get too soft and melted. 

These are so fabulous and super easy. No baking required and seriously a great treat for Easter. You of course do not need to form eggs for every other day of the year. This treat is so easy and even kind fun to make "homemade candy" in your own kitchen. Plus you can guarantee it is gluten and dairy free, and not to mention healthy for you!

I hope you have a blessed and happy Easter.

Much love as always!

Carrot Cake Cupcakes with Maple Cream Frosting

It's funny how much we love cupcakes. I mean, we love cake, but cupcakes... hmmm nothing beats some cute cupcakes. And because there are usually at least 12 cupcakes you can kinda 'have your cake and eat it too' because you should have 11 leftover, right?! Well, you may not want 11 leftover all to yourself... You're gonna want to share these babies because they are just too good to keep all to yourself. Sharing some delicious [and healthy] treats is one of my most favorite things to do. And these will have you at hello... hello to the amazing smells from the oven and hello to the melt in your mouth deliciousness.

Well, this recipe was dreamed up the other day when I realized that I haven't had a good gluten-free, dairy-free carrot cake in a while and maybe I should try my hand at one just in time for Easter. My recipe of course will be a little different or 'special', but it still consists of all the main yummy ingredients.

Carrots. Coconut. And all the sweet and comforting spices you own. I decided against walnuts to keep things nut-free, but you could easily put some in if you desire. I also decided on a maple glaze-like frosting instead of a traditional mock-cream-cheese frosting. I also made these in dedication to have no refined sugar and more natural sweet goodness from dates, raisins and maple syrup. And heck, why not make them without eggs and make them vegan all the way. Pretty darn delicious if you ask me.

Carrot Cake Cupcake Recipe 
(gluten-free, nut-free and vegan)

Date Creme Mixture:

10 chopped dates (about a heaping 1/2 cup)

1 cup of non-dairy milk (So Delicious coconut is what I use)

1 TB of chia seed meal

Let the above ingredients soak for at least 4 hours or overnight. Then after soaking, blend in a magic bullet or high powered blender. Then add the pudding-like mixture to the rest of the batter. Ingredients listed below...

1 cup of freshly ground buckwheat flour (I grind my own flour from raw buckwheat groats in a high powered blender or magic bullet)

1/3 cup of tapioca flour

1/3 cup of Bob' Red Mill GF flour baking blend (or you can easily substitute millet or brown rice flour)

1/2 cup of unsweetened shredded coconut

1 ts. of baking powder

1 ts. of baking soda

1 ts. of sea salt

1 ts. ground ginger

1 ts. of ground cinnamon

1/2 ts. of ground cardamon

1/2 ts. of ground nutmeg

1/2 ts. of ground cloves

1/2 cup of coconut palm sugar or sucanat

1 TB of chia seed meal

1/2 cup of unsweetened apple sauce or butter (or crushed pineapple is a nice sub here)

1 1/2 cups of packed shredded carrots

3 TB of grape seed oil or light olive oil

2 ts. of pure vanilla extract

1 TB of fresh squeezed organic orange juice

1 ts. of freshly grated organic orange zest

1/2 cup of raisins or currants

*date cream mixture* from above

Mix all of the above ingredients together in a large mixing bowl. Start with the dry ingredients and whisk together well and then add the wet and the date cream mixture. Mix well and then scoop 1/3 cup measurements of the batter into muffin tins. Bake in a preheated 350 degree oven for 25 minutes and make sure the cakes are golden brown and not gooey with a toothpick. This recipe makes exactly 12 cupcakes. Let the cupcakes cool on the counter or on a cooling rack for at least 1-2 hours before frosting so to make sure they will not melt the frosting right off the cupcake. While the cupcakes are cooling you can whip of the frosting below...

Maple Cream Frosting Recipe

3 TB of pure maple syrup

3 TB of tapioca starch or arrowroot powder

4 TB of room temperature organic coconut oil

1 ts. of pure vanilla extract

1 ts. -1 TB of coconut milk or non-dairy milk

Use a small bowl and put all of the above ingredients in it except for the milk. Then whip together with a rubber spatula and if you want to add a splash of milk to smooth it out or make it more to your consistency. Then take about a TB of the frosting and plop it on top of the completely cooled cupcakes. Then if you prefer you can top with some extra shredded carrot. I like to let people know what kind of flavors are involved under that frosting. Plus it's so bright and cheery. Or at least festive for spring :)

Notes:

*If you want to frost these baby cakes with a white coconut cream frosting I would suggest this one from Elana's Pantry. It is not a traditional cream cheese frosting, but is nice creamy substitute if you are looking for something with a little more fluff.

*If you want to add nuts, I would add either walnuts or pecans and start with 1/3 cup of crushed nuts, and add up to 1/2 cup before it becomes too much.

*These cupcakes are super moist and super flavorful. I suggest to store them in an airtight container and leave them out of the fridge to keep the best texture, flavor and moisture. But if you are trying to get them to stay fresh for more than 2-3 days I would suggest trying to store in the fridge or maybe freezing them as well.

* I bet this recipe would make an amazing coffee or bundt cake as well. I would use a traditional bundt, two 8 inch pans or even a 9x13 pan. Just make sure you grease the pan(s) and and bake for between 35-50 minutes depending on the pan and your oven.

I wish you could smell these yummy cupcakes. They are absolutely heavenly. Not to mention, also super moist and chewy too. I love how carrots cook into a baked good. And the dates add a nice touch of sweetness so you do not need to add more than a 1/2 cup of coconut palm sugar. These are a perfect match for an Easter dinner dessert, or maybe even a lovely brunch too. 

Well, I had lots of fun in the kitchen making, baking and eating these. I hope you try these sweet cakes out and love them as much as I do!

Much love as always!

Spring Detox Iced Tea

This time of year the allergies [itchy eyes, sneezing, along with headaches and stomach issues] become sometimes unbearable. Especially this year because of the warmer winter and early spring with buds bursting and pollen levels super high all at once. I am no expert of seasonal allergies, and to be honest I never really noticed a problem with them until I was an adult. But, there are some things I have learned since becoming more aware of what I put in my body. Everything is connected, so why not use food as medicine and do what you can naturally.

So because the environmental allergens are super high, try and reduce the allergens you eat on your plate. This means sticking close to a plant-based diet and avoiding things like dairy, soy, tree nuts, and peanuts. Eat more seeds, greens and lots of water. Not only does this kind of diet benefit your spring-clean cleanse of your digestive system, but it will also help you clean out the build-up of extra mucus and inflammation.

And then there is this spring clean iced tea drink that I like to drinks lots of this time of year. The greens in the tea are nettles and dandelion. And then sweetened with local raw honey. So the mix is super simple and doesn't really deserve a "recipe" as much as it should be called "my suggestions". Nettles are amazing for your health. They contain lots of minerals, vitamins and chlorophyll. They stimulate a healthy liver, gallbladder and kidneys. They have as much calcium as dairy and they have shown to help men and women have healthier hormone levels. The list goes on and on, but they have been said to help with allergies especially this time of year as well. Dandelion is most of the time considered a weed, but it is a plant that produces leaves, roots and flowers that can be digested and have many health benefits as well. It is helpful to balancing the liver and cleaning our toxins from the body.  Peppermint is good for just about everything but known for it's gentlness and kindness on the stomach, nerves and also adds an overal wonderful calming flavor. Local raw honey is great for seasonal allergies because it contains your local pollen particles that if you ingest in small amounts will actually deliver immunity to the pollens. So for best results to taking honey for allergies you must find local honey, at least 100 miles of where you live. Raw local honey has so many health benefits as well. I think it is especially important to not cook or bake with the honey to receive the best benefits and also because of the body trying to get rid of mucus build up in the spring it is best to use raw honey more generously in the springtime as well.

Spring Detox Iced Tea Recipe Instructions
2 TB of dehydrated nettle leaves for tea
2 TB of dandelion green leaves for tea
2 TB of dried peppermint leaves for tea
8 cups of boiling water
2 quart sized ball/mason jar

OPTIONAL: 2 TB of raw local honey


In a french press coffee/tea pot, pour in the leaves and then fill to the top with boiling water so you will get 8 cups [2 quarts] of tea. Let sit and steep for a few hours, until the water is cool. Then pour strain the tea into a 2-quart-sized mason jar and if wanted sweetness, pour in 2 TB of raw local honey. Put on the lid and shake up vigorously for a few seconds, then put in the fridge and let it get cold. Drink whenever it is cold enough to your liking. But I suggest you shake it up before drinking to get that fizzy and bubbly iced tea affect. Then drink from the jar or pour into a fancy glass. Serve with a squeeze of fresh lemon if you desire. It is the perfect spring tea tonic if you ask me. I wouldn't be sharing it with you if I didn't think so.

I find my dried peppermint, nettles and dandelion as local herb shops. Some of my favorite local shops...Global Infusion and Harvest Health. But you can also buy these herbs online in larger amounts. If you are wondering where you might be able to find local honey to where you live I would check out your local farmer's market, or health food store. And if you don't have either of those then here is a local harvest website that might help you out as well.

Well, there you have my beverage of choice this time of year. I hope you are having a bright and sunny spring thus far and looking forward to the month of April right around the corner.

Enjoy and much love!