Recipes

lunch box trail mix

Blog, Dairy free, Gluten free, snacks
Aug 05

In an effort to help my twin sister who has to assemble four lunches for her children every school day, I came up with three of the most nutritious options for trail mixes I could think of, taking into consideration each of their preferences. Two of the girls love fruit, so I mixed nuts, fruit and the chocolate chips for them.  Her only boy likes straight forward and simple.   So, for him, I did almonds, peanuts and chocolate chips.  Girl number three wanted everything but the fruit. Easy!  I will do anything for these kiddos….I call them the fantastic four and I am the very proud founder of their official fan club!

I started this little experiment with raw nuts from the bulk section of Whole Foods.  I also picked up some dried papaya, pineapple, wild blueberries and cranberries.  Oh, and dark chocolate chips!   All of the nuts went onto two large pans and into the oven at 250 degrees for 30 minutes.  While the nuts toasted, I sliced the papaya and pineapple into little pieces and set them aside.  Then, after the nuts were toasted and cooled I started assembly. Tons of nutrients, phytochemicals and antioxidants without all of the added and probably rancid oils present in most packaged trail mixes and packaged nuts!   Read more

instant energy

Blog, Drinks + smoothies, Recipes
Jul 15

This is how I start my day……and how I energize myself in the middle of the afternoon.  It’s where I go when I need a little boost or self-care.  Five minutes in the kitchen with my Vitamix and carefully selected ingredients gives me the power to set everything right.  It replenishes, recharges and renews.  It has to be green, because green is vitality, life and positive energy.  I don’t just limit myself to the typical greens such as spinach and kale.  I go deep.  I need spirulina, blue-green algae, phytoplankton and chlorella just to name a few of the serious ingredients that are part of my daily regimen.  I hope this inspires you to get creative with your blender drinks!  xxo!

pickled shallots

Recipes
Apr 17

Pickled shallots are unbelievable on everything!!!!   I add these on the roasted carrot and brussels sprouts pizza!

5-6     shallots, peeled and sliced thin
1 C     rice wine vinegar
1/2 C  muscavado sugar….as natural as possible  (I am working on a better substitute)
2 t      sea salt

Bring vinegar, sugar and salt to a boil.  Add the shallot slices to a heatproof jar.  Pour the vinegar mixture over the shallots and allow to cool slightly.  Cover and let sit for at least an hour.  Shallots are ready.  Refrigerate for up to a week.

roasted carrot + golden beet pizza

Recipes
Apr 17

Here is a yummy take on Pizza Domenica’s roasted carrot pizza.  

For the roasted carrot:

puree 5  carrots, roasted 

1/4 C  mascapone cheese

1.5 t    grated nutmeg

pinch  sea salt

Place all of the ingredients in a food processor and process until the ingredients form a smooth consistency.

 

For the toppings:

2-3      golden beets, roasted, peeled and sliced

3/4 C   brussels sprouts, shredded

1/2 C   goat cheese, crumbled

1/2 C   pickled shallots  (see recipe)

Preheat the oven to 425 degrees.  Place a prepared pizza crust onto a cooling rack set inside a baking sheet so the bottom of the crust stays crisp.  Spread the carrot puree evenly on a prepared crust.  Add the sliced golden beets all over, then the shredded brussels sprouts, goat cheese and then pickled shallots.  Place into a heated oven for 25-30 minutes, checking every so often to make sure the sprouts aren’t burning and all is going well.  Remove from the oven, carefully slide off of the cooling rack onto a cutting board, cut and serve hot.

gluten-free pizza dough

Breads + muffins, Gluten free, Recipes
Apr 17

This pizza dough comes together in mere minutes, is über nourishing and crazy yum!  It comes from one of my favorite cookbooks, A Modern Way To Eat by Anna Jones.  

1         medium cauliflower, cut into large pieces
1         cup almond flour
1         cup gluten-free oats
2         pasture eggs, beaten
pinch of oregano
sea salt and freshly ground black pepper

Preheat oven to 425 degrees and line a baking sheet with parchment paper.  

Blend the cauliflower in a food processor until it has a fine, rice-like texture.  Put it into a mixing bowl, add the almond flour, oats, oregano, salt and pepper, and mix together.  Form into a ball.  Place the ball of dough in the middle of the baking sheet and flatten it out with your hands or a rolling pin to about 1/4 inch thick.  Bake for 25 minutes, until just golden.  

oatmeal chocolate chip cookies

Recipes, sweets
Feb 19

These are my family’s absolute favorite cookie!  I have adapted the recipe from one of my favorite cookbooks, The Family Cooks, because I wanted significantly less sugar and butter than their recipe calls for and I think that little change makes them even more delicious.  And, I switched out the white flour for sprouted spelt flour…..less gluten…..lots of health promoting enzymes.  Sometimes, I add in chia or flax seeds for even more nourishment. 

2   C       old-fashioned gluten-free rolled oats
1 1/2 C   organic sprouted spelt flour
1  t          baking powder
12 oz      gluten-free mini dark chocolate chips
1 3/4       sticks of unsalted organic butter, room temp.
1/2 C      sugar……..go as natural as possible here…..
1/2 C      packed light brown sugar
2             pasture eggs

preheat the oven to 350 degrees and line the cookie sheets with unbleached parchment paper

Combine the oats, flour, baking powder and mini chocolate chips in a large bowl.

In the bowl of a stand mixer, using the paddle attachment, add the butter and sugars.  Beat on low to medium until fluffy, then add the eggs until well combined.   Now add in the oats and flour mixture and with the mixer on the lowest setting allow everything to combine, stopping frequently to clear the interior paddle of dough and to scrape down the sides to make sure all the ingredients are incorporated.

Chill the dough for at least thirty minutes and then drop spoon size balls onto baking sheet, allowing for a little spreading.  Bake for six minutes and then give the baking sheet a half-turn for the remaining six minutes to ensure even browning and cooking.  Gently transfer to a wire rack to cool.

cashew milk

Dairy free, Drinks + smoothies, Recipes
Jan 20

1 C       raw cashews, soaked for 1.5 hours and rinsed

2          dates, pits removed

2 C       filtered water

1 t        vanilla extract

2/3 C    ice

Pour the soaked and rinsed cashews into your blender, followed by 1 1/2 C filtered water, dates and vanilla.  Blend for one minute.  Add the additional  1/2 C water and the ice.  Blend for another minute.  Drape a clean cheesecloth over a bowl and pour the cashew milk in the center of the cheesecloth.  Gather up the ends and squeeze the liquid out.  Pour the strained milk into a glass container and enjoy!!!!!  So yum!!!!

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energizing elixir

Drinks + smoothies, Fall, Recipes
Nov 15

1 persimmon, peeled
1/2 C pomegranate seeds
2 satsuma’s or any super juicy and sweet citrus
1 1/2 inch piece of ginger root, peeled
1/4 tsp tumeric
1-2 T acacia honey (or your favorite)
2 T soaked chia seeds
just a touch of cayenne (less than 1/8 tsp)
reverse osmosis water and ice

Blend everything together and enjoy!  I prefer a really thin smoothie so I always use a lot of water.  Depending on your preference of a thick or thin smoothie, just alter the water accordingly.

persimmon perfection

Recipes, salads
Nov 07

The perfect salad for those warmer fall days.  It is very energizing and thankfully super easy to toss together for a quick and healthful lunch.

ingredients

A mixture of greens…..whatever you have on hand is perfect.  I used: kale, swiss chard, romaine, arugula and spinach
2 persimmons, peeled and sliced into pretty little wedges
1 handful of walnuts, toasted or raw
1 T dried cranberries
4 T crumbled goat cheese
1/2 C garbanzo beans

After washing the kale and swiss chard, remove the tough center stems, lay the leaves on top of one another, roll them all together and thinly slice.  This will make delicate strands of these heartier greens….much more pleasing to bite into than a big leaf.  Toss in all of the other ingredients and I used one of my homemade vinaigrettes.  So yum, so easy, so nourishing!

blackberry morning muffins

Breads + muffins, Gluten free, Recipes
Oct 27

This recipe is from Amy Chaplin…….I made a couple of changes, which seems to happen with every batch, but either way these are so perfect with each and every ingredient full of beneficial nutrients.

1 1/2     C sprouted spelt flour
2           T  soaked chia seeds
1           T  aluminum-free baking powder
1/2        C  almond milk 
1/3        C  finely ground corn grits (optional)
zest       of one orange
juice      of one orange
1/3         C melted and cooled coconut oil
1/3         C  grade B maple syrup
1            T vanilla extract
1/4         t  sea salt
1-2         C blackberries or berry of your choice

Preheat oven to 375 degrees.   Line a muffin pan with cupcake liners and set aside.

Soak the chia seeds in the almond milk while you prepare the mix.  Grind corn grits in a spice grinder if using.  If not, increase the flour by 1/3 C.  Add it and the other dry ingredients to a mixing bowl and whisk together.

In a separate bowl, add the orange zest, orange juice, coconut oil, maple syrup, vanilla and salt to the chia seed mixture.  Whisk to combine.  Add the dry ingredients and stir until mostly combined; add berries and gently stir to incorporate.

Spoon batter into muffin cups and fill to the top.  Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.  Remove from the oven and allow to sit for five minutes before removing from muffin tin to cool.