Salmon Coleslaw Salad

Sometimes I feel like I am missing energy in the middle of the day, do you ever feel like that? A good protein-filled nutritious lunchtime meal usually helps me. It helps keep the digestive fire moving through the busiest hours of the day. And I know I always feel best when I am consciously eating a balanced nutritious meal around the lunch hour and it keeps me from snacking in the later afternoon. So here is a simple lunch recipe to top on your favorite gluten-free crackers or bread. My most favorite convenient gluten free bread is from Sami's Bakery... the millet flax bread is the best! After trying this bread, you will never miss "real" bread again. I am a busy woman, and if I have the time to make a gluten-free bread then I will, but most of the time it is nice to pick up a loaf of this bread at the local health food store. The bakery is out of Florida and they ship to many stores, and they do to some of the local stores in Grand Rapids. I really love this bread and swear by it being the best gluten-free bread out there.

This recipe can be enjoyed in a variety of ways, but if you like salmon and you like coleslaw, then why not mix them and have a duo. Enjoy!!!

Recipe:
2 cans of boneless wild Alaskan salmon (or 5-6oz. of baked/grilled fresh salmon)

1/3 cup of organic mayonnaise

2 cups of chopped red cabbage

2 cups of chopped green cabbage

1 small yellow onion diced very small

1/4 cup of mustard

1 TB of balsamic vinegar

cracked pepper and sea salt to taste

Fresh herbs (thyme, oregano, and basil) for added flavor and fresh-ness

Optional:

dried cranberries (1 /4 cup for added taste)

crushed pecans or almonds (1/4 cup) for added flavor and crunch

Mix all the above ingredients after chopping and mixing up for consistant texture. It's that easy, and a great way to add fresh cabbage and herbs to a summer-day lunch. Why not, right?!

Vegan Cherry Blueberry Cobbler

I know I said before that I love strawberries the best, and then blueberries have a special place in my heart, but really cherries are just as special... so I guess you figured out how much I love summer fruits in Michigan. Well, the great part about these fruits is that they are high in antioxidants and flavor, and not to mention it is easy to find a local orchard or farm to pick at and gather as much as your heart desires. It is a great way to save throughout the year is to freeze the fruit you pick and wash in your own kitchen. If you are looking for some local farms there is a great website to find local farms wherever you live...Here's the link to Pick Your Own. Find a farm that is close buy and if possible ask around at a few farms and ask about there spraying and fertilizing techniques. If you can find a farm that doesn't use pesticides, especially on the fruit itself then you are in business. I try to do the best I can with what is offered and know that eating local fruit is best because it is freshest and then in fact will have the most nutrients.

Vegan baking can be complicated and you may feel like you are sacrificing taste for the real deal, but this recipe isn't second best and I would serve to most anybody. Be creative if you want to add some more fruit or other flavors, but this basic topping is crunchy, chewy and crumbly, so you won't be missing out.

Recipe:

1 pint (2 cups) of chopped fresh cherries... I used Rainer cherries

1 cup of fresh blueberries

Put all the fruit on the bottom of a pie pan or 8x8 Pyrex glass baking pan and drizzle some agave syrup all over it, or if you want to add maple syrup or honey that is up to you.

Topping:
1 cup coconut milk with juice of one lemon freshly squeezed in milk, let curdle for 10 minutes
1/2 cup of organic palm oil spectrum shortening (or coconut oil is also a substitute)

1/2 cup of buckwheat flour

1/4 cup of white rice flour

1/2 cup of sweet sorghum flour

1/2 cup of sucanat (dehydrated cane juice)

1 ts. of ground cinnamon

1 ts. of pure vanilla

Mix all the above ingredients in a separate bowl and mix until it is whipped up and blended all together. Pour on top of the fruit in the baking pan and spread around evenly. Make a pattern if you wish... it comes out of the oven looking alot of how you left it.

Sprinkle sucanat on top, add crushed pecans or almond if you so desire.

Bake at 375 degree for 30 minutes and check to see if the crust is baked all the way through and the fruit is bubbling. It is done! Let cool for a few minutes and then serve up warm with some coconut ice cream. Hmmmm summertime goodness. Enjoy!!!

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!

Raspberry-Chocolate Coconut Tapioca Pudding

When you find foods that are naturally gluten-free it is definitely worth trying to experiment. Tapioca is one of those foods. It is traditionally made into a pudding with regular milk or into a custard with more dairy. Many gluten-free baked goods also have the tapioca ingredient added in as the flour or starch form. I wanted to experiment and see if this would make a great coconut tapioca pudding dessert, and it does. I mean you really can't go wrong when it comes to coconut milk. It is one of my most favorite ingredients. And it has so many beneficial saturated fats. If you are asking yourself, what is she saying saturated fats being good for you?! And I would like to say YES, I am. There is a great article out there from the Weston Price Foundation that helps challenge our mis-guided understanding of saturated fats in our diet. Americans are afraid of fat. And saturated fat is the WORST. I really appreciate the Weston Price Foundation's approach to challenge the "politically correct" kind of nutrition with some research and understanding that is thoroughly explained. So, that is why I like to approach nutrition in asking what would be nourishing to the body as a whole and how everything is connected. Yeah, yeah, that is all important, but what about dessert ;) First of all you will need some freshly picked raspberries. They are in season full swing here in Michigan, and I am blessed to have a few local farms that I can go pick pounds, or get a few quarts at the Farmer's market. So, take advantage this season and maybe freeze a few bags for later in the winter time when you will be aching for some fresh fruit. But for now...use them anywhere and everywhere in your diet :)

Ingredients you will need:


1 pint of freshly picked raspberries


Chocolate Tapioca Pudding:

1 can of coconut milk

1 1/2 cup of almond milk

1/2 cup of allergen-free chocolate chips

1 TB of dark cocoa powder
1/2 ts. of sea salt

3 TB of sucanat

1/4 cup of tapioca granulated grains

I just started cooking all the ingredients in a medium saucer pan on a lower heat and then heated my way up to a little boil and simmered until the tapioca grains were translucent. This was about 15 minutes on the medium heat. Let cool for 10 minutes and then start the layering of the raspberries and the pudding in some cute glass cups or bowls so you can enjoy the layering as you eat. I also made some vanilla tapioca pudding the same way I made the chocolate and layered the vanilla on the top with some more raspberries and added chocolate chips for looks and taste. The following vanilla pudding recipe I used, but you can double if you want to make more.

Vanilla Tapioca Pudding:

1 cup coconut milk

1/2 cup of almond milk

dash of sea salt

1 ts of vanilla

1 TB of sucanat

1/8 cup of tapioca granulated grains

Chill in the refrigerator for a few hours before eating to enjoy a cool dessert on a warm summer day. I made this dessert to share with friends of course, why not right?! So have fun making a traditional comfort food and make sure you use your creative side in the layering and decorating part. Now who said that those who do not eat dairy and gluten can't have a desirable dessert? Hmmmm, not me :)
Enjoy friends!