Author Archives: Amber

Thursday, November 10, 2011

Pumpkin Coconut Almond Smoothie

What to do with all that pumpkin puree in my fridge? Ah ha! Give it to the kids in a super healthy drink. Did it work? I’m tipping my imaginary hat as we speak! Hubby loved this drink too. Seriously though, drink your pumpkin – it’s super yummy.

Ingredients

-1 cup plain homemade pumpkin puree

-1 cup full fat coconut milk (BPA free)

-1 cup filtered water

-1 teaspoon vanilla

-2 tablespoons almond butter

-2 tablespoons honey (vegans, use maple syrup) add more if needed

-2 tablespoons carob powder

-1 teaspoon cinnamon (or just top smoothie with a pinch)

How To

1. Add all ingredients to blender (high speed or otherwise)

2. Blend until smooth

Notes

*My kiddos drank this straight from the blender (okay not literally – but I did when no one was looking) so it wasn’t chilled and still a hit

*Place smoothie in the fridge for a few hours if desired (no separation will occur)

*I used carob in this recipe. I gave this drink to my kiddos today as a late afternoon pick-me up…didn’t want to give my daughter stimulating cacao this late and my son can’t eat cacao due to his eczema. I would just omit this completely if you don’t like carob or thinking about substituting with cacao, as if you add cacao it essentially becomes this drink – which is all good too…but this coconut pumpkin smoothie is so awesome without the very overpowering taste of chocolate.

Shared on: Pennywise Platter Thursdays, Slightly Indulgent Tuesdays, Wellness Weekend,

Posted by Amber at 5:24 am

Labels: cane sugar free, dairy free, drinks, gluten free, soy free, vegan.

4 Comments

Tessa Domestic Diva December 5, 2011 at 2:13 am
not sure how I missed this one…have to have it…NOW! maybe dessert tonight if I can muster the energy to messy another dish?!
Reply
Amber December 5, 2011 at 4:38 am
Oh yes, you’re a big pumpkin girl too. This is a very fun drink. And I’m giving you a high-five right now – I totally hear you with the dishes (sometimes I shed a little tear when I look at the disasters I make in the kitchen). Luckily my husband does them quite a bit, but he’s super slow, where I can get them done in a flash (so we can watch that Netflix). Left to him we would be up until midnight. I like to give Scott a hard time about how s.l.o.w. and meticulous he is. But we make a perfect match and I wouldn’t have it any other way!

Have a great night.
Reply
Tessa Domestic Diva December 5, 2011 at 3:19 pm
Mike is the dish boy in our house…that’s the rule, whoever cooks doesn’t clean. I am grateful for that…even when a few of the hand-washed dishes has food remnants stuck on them!! Creating good food in the kitchen is never a clean endeavor…and even if i manage to clean up everything after myself along the way…feeding 5 bodies inevitably makes it messy again! Some days I just want to leave it, I REALLY hate doing dishes. But I REALLY hate the mess more!!
Reply
Tessa Domestic Diva December 5, 2011 at 5:34 pm
breakfast….delicious…I left the water out to make it thicker, cut w/ half Coconut Dream Milk, and added 2T chia seeds!
Reply

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Monday, November 7, 2011

Chocolate Pumpkin Brownies (vegan, grain free, cane-sugar free, dairy free, egg free)

Did I mention my husband is a HUGE chocoholic? Well he is. More than anyone I’ve ever met in my life. And he likes the good stuff this man. I’m not talking about a Hersey’s bar (although if you gave him one he would eat it). My husband’s list of loves would probably go something like this: 1) his family, 2) the outdoors, 3) chocolate. And if he was outdoors with his family eating chocolate he would probably explode (with joy). So this chocolate series is dedicated to my sweet-teeth husband…and my daughter who is quickly following suit in the chocolate-loving department.

Here we have recipe #2 in the pumpkin + chocolate series. I don’t know about you, but I like chewy brownies. Not cake-like brownies. I thought it would be a fun challenge to make these grain free. So the trick here was to make a grain free brownie that didn’t crumble apart. I’m pleased with the final product. My husband LOVES this brownie, as does my daughter. They both gave it a two-thumbs up, and that’s saying something from my chocolate connoisseurs. How wonderful to make something so healthy and sinfully tasty for the ones I love.

(grain free, gluten free, dairy free, cane-sugar free, egg free, soy free, xanthan gum free)

Ingredients

-2 cups raw almonds

-1 cup raw walnuts

-1/2 cup raw cacao powder
-1/4 cup coconut flour
-2 tablespoons arrowroot powder

-1/4 teaspoon baking soda

-1/4 teaspoon salt

-1/2 cup pumpkin puree

-1/3 cup + 1 tablespoon grade B maple syrup (room temp)
-1/2 teaspoon liquid stevia (vanilla or cocoa flavor is nice)
-1 teaspoon vanilla

-1/4 cup applesauce (room temp)

-1 tablespoon ground chia seeds

-3 tablespoons water

-1/4 cup coconut oil – liquified

-1/4 cup non-dairy milk (or water)
-1/4 teaspoon ginger

How To
Preheat oven to 375

In a food processor:

1. Add almonds and grind until fine and slightly moist

2. Add walnuts to almonds and blend together until the nuts start to stick together a bit- test with fingers

3. Add cacao powder, blend/pulse

4. Add arrowroot, baking soda, ginger, coconut flour, and salt…
5. Blend, blend, blend, pulse, pulse, pulse

In a separate bowl:

1. Whisk together: pumpkin puree, maple syrup, vanilla, coconut oil, applesauce and milk (or water)

2. In a separate small bowl stir together chia and water until thick then add to wet ingredients. mix

3. Add dry ingredients from food processor into wet ingredients and mix

4. Transfer batter to 8×8 baking dish
5. You can either line the 8×8 baking dish with parchment paper or spray oil and dust with coconut flour. I used oil & flour.
6. Bake 30 minutes or until sides start to harden and crisp up

Notes
*The middle will be moist, but will firm up as it cools, but overall stays rather moist.
*I would wait several hours before cutting into the brownies (if you can) or wait until the next day (yeah right).
*Top with melted chocolate (I melted 1/2 of this chocolate bar with 1/2 teaspoon pumpkin pie spice)

Shared on: slightly Indulgent Tuesdays,

Gluten Free Wednesdays, Week 5 of Home for the Holidays: Gluten Free Style, Fat Tuesday, Whole Food Wednesdays, GFE’s Virtual Support Group, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Superfood Sunday

Posted by Amber at 3:17 pm

Labels: chocolate + pumpkin, dairy free, dessert, egg free, gluten free, grain free, soy free, vegan, xanthan gum free.

23 Comments

The Cyclist's Wife November 7, 2011 at 11:01 pm
Yum. That looks moist & delicious…AND chocolaty!!!
Reply
Amber November 8, 2011 at 1:00 am
Thanks Sara! It is very moist indeed. Scott is crazy about this brownie, so I knew it was a winner.

Be Well,
–Amber
Reply
Curly J November 8, 2011 at 6:42 pm
OMG! I’m bookmarking this and making it this weekend! I love that it’s xathan gum (spelling?) free… I’ve heard mixed stories about that stuff. Thanks for posting!

Oh and I’m your newest follower too!
Reply
Amber November 8, 2011 at 9:35 pm
Hi There Curly J~

Thank you for your comment and please let me know how they turn out! They were a hit in my house. About 3 days later they started to resemble fudge. Crazy good. There is definitely a nutty texture to these, but overall they really worked. Good luck!

And, about the xanthan gum…
Xanthan gum is considered “safe” although it hasn’t been extensively tested. I’ve read that people with corn allergies might be allergic and therefore can cause very uncomfortable symptoms. As a rule I try and use only whole foods when cooking and find it fun and challenging to find alternatives. I do use xanthan gum once in a while because it is very good at its job, but try and find other things that work well too. I don’t like feeling too dependent on any one ingredient.

Have a beautiful, health-full day.

Be Well,
–Amber
Reply
Tessa November 9, 2011 at 4:55 pm
I have printed this recipe and plan on making them, yum! I can handle guar gum better than xanthum gum (it’s a 1/3 of the cost too). Xanthum gum IS derived from corn:like so many other things today, so people who are very sensitive to corn should avoid it. Thanks Amber!
Reply
Amber November 10, 2011 at 6:18 am
Hi There Tessa,

Thank you for your comment and valuable information regarding xanthan gum. This is the power of blogging right! Very informative, specific information that is extremely helpful to readers. Good stuff.

And Tessa, I made your kale chips tonight. WOW! Big hit. I took some pics (even a little video of my daughter) eating them. She really likes kale and thought these were just so fun and yummy. I will be posting this soon. Thanks for the great recipe!

Be Well,
–Amber
Reply
Tessa November 16, 2011 at 10:58 pm
I made these today, yum!! I decided to cut out the milk and use more pumpkin instead, added a bit more cocoa powder (2-3 tablespoons) to make REALLY chocolatey! Also, I didn’t have any walnuts, so I used pecans instead and was out of arrowroot so used tapioca starch. Fudgey, chocolaty goodness! I am so glad you guys enjoyed the kale chips…i wish MY kids liked kale in OTHER forms too!

Tessa@TessaDomesticDiva
Reply
Amber November 17, 2011 at 2:01 am
Hi There Tessa~

I love it! I love hearing how different ingredients work in recipes. What great information for someone who wants to make a change, but not quite sure what will work or substitute. Excellent information!

I agree they are very fudgey! Pretty great for a grain-free brownie! I will be adding your kale chip recipe to my monthly round-up…they were a hit!

Food for thought…I bet you could hide some kale in this brownie!

Be Well,
–Amber
Reply
Tessa November 17, 2011 at 2:24 am
I always hide pureed spinach in chocolate things…much to my husbands chagrin!
Reply
Amber November 17, 2011 at 3:33 am
You make me laugh!
Reply
Linda December 6, 2011 at 11:56 pm
This looks wonderful, and I love all the ingredients! Thanks for sharing it a Gluten-Free Wednesdays.
Reply
Amber December 7, 2011 at 3:10 am
Thanks Linda!
Reply
Jen May 4, 2012 at 12:46 pm
This looks yummy. If I can get my hands on a pumpkin or squash I am going to try and make this. Thanks for sharing!
Reply
Nancy May 5, 2012 at 2:56 am
This looks amazing. Is there a substitute for the agave syrup for those of us avoiding it?
Reply
- Amber May 5, 2012 at 3:03 am
  Hi There Nancy,
  
  I think maple syrup (Grade B) would be an excellent substitute – I love this with chocolate. Honey and stevia would also work. I would do equal parts with the honey, 1/3 cup maple syrup, or 30-40 drop stevia (NuNaturals makes a cocoa liquid stevia that would work great).
  
  Hope this helps!
  
  Be Well,
  –Amber
  Reply
joyfulltiredmom October 20, 2012 at 9:44 pm
Your directions omit the coconut flour listed in the dry ingredients. I assume it’s added with the cocoa powder. Can’t believe I’m the first one to notice since the recipe was posted long ago. I’ll let you know how it works!
Reply
- Amber October 26, 2012 at 11:13 pm
  Made the change…my apologies!
  Reply
joyfulltiredmom October 20, 2012 at 9:52 pm
Also your directions call for agave and your ingredient list says maple syrup with stevia. Hmmmmm. Guess I’ll just do a little of both and see what I make.
Reply
- Amber October 26, 2012 at 11:25 pm
  Oh geez…hello Amber! I’m so sorry. Overall, my recipes aren’t this confusing…I promise. But this is me attempting to bake, right. As mentioned in the next comment, I did make the recipe several times before sharing but my apologies for the wacky directions. And thanks for letting me know.
  Reply
joyfulltiredmom October 26, 2012 at 8:05 pm
These turned out okay. Not at all superfudgy like you mentioned; crumbly but still moist. Kids like them and it wasn’t too difficult, just confusing comparing your ingredient list with your directions.
Thanks for sharing and giving me a good starting place for a new recipe.
Reply
- Amber October 26, 2012 at 11:13 pm
  Hi There,
  
  Thanks for your feedback. Sorry about the confusion! I went back and made a few changes. Arg…that’s so frustrating and one of my big pet peeves on other food blogs (an inadequate recipe and directions).
  
  So when I first made these I was using agave, but I have since stopped using this sweetener and changed to maple syrup…and of course didn’t make the change. I tried to make this user friendly for folks that don’t like to buy packaged almond flour. But have noticed that use of raw almonds is tricky, as the texture and final product really depends on how they are originally ground – for example, using room temp nuts vs. cold nuts. And the duration of the blend will affect the texture. Needless to say, I need to make these again with store-bought almond flour (Bob’s) to see if it changes the final product.
  
  Originally, I did make these many times and felt confident sharing the recipe (I never share a recipe unless I’ve tested at least 3 times). I agree that they are not fudgy, rather, I like that they are not cakey. I’ve been meaning to do another grain/egg/cane-sugar/gluten/dairy/gum free brownie recipe, but I’m not much of a sweet tooth, so there’s not much motivation. I would rather roast a chicken (ha ha, how weird am I).
  
  Grain free baking can be tough, but I won’t give up…it’s a fun challenge. And I’m certainly no expert. Please share your variations if you make a similar recipe.
  
  Thanks again for your feedback. It’s much appreciated.
  
  Have a great weekend.
  
  Be Well,
  –Amber
  Reply
Leapchen February 27, 2013 at 8:17 pm
Hi,

We can’t have nuts, can we use coconut flour and how much would you say?
Reply
Amber March 1, 2013 at 4:52 am
Hi There Leapchen,

I’m sorry to say, but this recipe was designed specifically around the nut base. Coconut flour is a whole different beast in baking. This would just crumble apart if you used coconut flour in place of the nuts, especially without any eggs. There are many nut free brownie recipes out there. You could also use a whole grain base instead of flour, but you would have to increase the starch. Overall, you will have to do some experimentation. Sorry I don’t have an easy answer for you. My advice is to search the internet for a nut-free, vegan brownie recipe. But you might find the recipe below to your liking. It’s A GAPS brownie recipe and uses just a touch of coconut flour. But it might work well for you:

https://thetastyalternative.com/2012/09/guest-post-from-caroline-at-gustsy-gaps.html

Good luck!
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Saturday, November 5, 2011

4 Easy Steps to Get You Up and Gardening This Winter

So you want to start a winter garden? Good for you!

Gardening is extremely satisfying and cathartic.

I highly recommend it in any shape or form.

But where to start?

Check out my 4-Step guide to starting out.

This is meant to get your wheels going here. So join in.

The first thing to do is write down a goal for the season. What do you want to accomplish this growing season? Be realistic. When I started gardening I came from a place of “all or nothing.” So vegetable garden = self sufficient food supply. But if you’re like me, you tend to tackle projects in the extreme, so you must practice letting go and pull in the reins when gardening because there is so much out of your control in this department.

It will behoove you to separate two expectations:

#1 expectation: Successfully grow something start to finish (seed to harvest) that you can actually eat

#2 expectation: Completely live off your garden and be successful at growing everything.

These do not have to be one in the same.

#2 is way too much! This is how I started. Bad idea. If you hold this high expectation you will never feel satisfied with what you do grow and harvest. You will still have to buy carrots, and broccoli, and sweet potatoes at the store, but you may not have to buy them as often (ah, yes). If you can accept this, you have defeated expectation #2 and can move on to realistic gardening.

Okay, that’s us letting go of expectation #2.

I see gardening more as hobby with the added benefit of eating my labor. How many hobbies can offer that? Plus I love playing in the mud. I remember last year, I was dead set on growing carrots, parsnips and beets. I tried 3 or 4 times and nothing. No carrots. No parsnips. No beets. I felt defeated. But then I looked at what I did grow, and with great a success (peas. potatoes, radish and lettuce) – not enough to live off of, of course, but thought now wait a minute, my entire garden doesn’t have to work. It took a while for my type-A personality to get this. Amber, it’s all good!

It’s about the process!!

It’s about being outside with your kids, digging in the dirt, playing in the mud, making a garden bed, adding the dirt, placing those delicate little seeds in the soil, watering, and the waiting…waiting…waiting until that exciting day when you see those first sprouts! Joy.

Okay, that’s too much mud.

I’m glad she’s wearing goggles.

Props to mom for preparedness

So Rule #1:

Set a reasonable goal and have reasonable expectations about what you want to grow.

I made my list very modest this winter season.

*kohlrabi

*peas

*carrots

*broccoli

*lettuce

Rule #2:

Know your soil.

Get your soil tested before you start gardening.

Who knows what was here before you.

This maybe a good place to start

Contact your local agricultural department for more information on soil quality testing, kits. how to, etc.

~~Skip rule #2 if you are planting with bagged soil~~

Okay so far we have:

#1. Set your gardening goal

#2. Know your soil (or not)

And

#3:

Know your climate

I live in Northern California. We have long HOT summers and mild wet winters (no snow in my region). So I don’t need to make any sort of covers for my plants. You may or may not need to do this depending on your climate. I plant what thrives in my region to ensure success. I urge you to do the same.

Visit your local nursery and ask what they recommend for your region and climate. Just start with 1 – 3 varieties. Don’t overwhelm yourself.

Lastly, #4

Find the sun.

Find a sunny spot in your yard (front or back), balcony, roof, etc. Just find the sun and watch the pattern of the sun in this spot. How many hours of sun? This is important. Sun is sparse in the winter, so your garden should be where the sun is shinning. This tip will help your garden immensely. I once planted a garden in the shade. Sad. But don’t fret if have little sun, some plants are shade tolerant, so look for these varieties.

Rule #5:

Wear a wedding dress when you garden.
Or not – I would say not, but that’s just me.

To Recap

4 simple steps to get you started this year on your winter garden.

#1: Set your gardening goal

#2: Know your soil (or not)

#3: Know your climate

#4: Find the sun.

(#5: Optional)

Good Luck

and stayed tuned for:

*Pictures of my winter garden so far, from bed to sprouts

*The best plant choices for a winter garden

*Fun gardening projects for kids…of any age

*Inside winter plants and herbs

*How to build a simple garden bed

*The whos and whats of bagged soil

*How to put your garden bed together

And remember: gardening is fun!

Ahhhhhhhh…...

Posted by Amber at 11:35 pm

Labels: adventures in gardening.

4 Comments

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A Fun Book for Bloggers: My Mommy is a Blogger

I found this super cute children’s book on one of my favorite green blogs Safe Mama. You can see her review of the book here. This is a super cute idea for any family that blogs in any form, whether it’s as a full time job or a part time hobby.

Posted by Amber at 4:03 pm

Labels: books.

No Comments

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Thursday, November 3, 2011

Raw Carrot Hummus (SCD, Paleo GAPS).

I try to make a few raw dishes every week. So this week instead of making my usual cooked hummus I did a little raw twist and wow! Yum to the tum. First off, my son LOVES it. He couldn’t get enough and my daughter gobbled it up too. When you make something your children eat and love and it’s super healthy you can’t help but feel like the day has been a wild success. I used the carrot hummus at snack time and dressed with some veggies. How fun was snack time today. And remember, this version is to my taste (and my kid’s), you may like less of this and more of that, and that’s great – have fun make and it your own.

Ingredients

4 medium organic carrots

2 – 4 tablespoons organic raw tahini (use the 2 tbsp if you want more carrot taste, I used 4 because I love the taste of tahini and I used the 1 & 1/2 lemons)

Juice from 1 & 1/2 lemons (if using less tahini, use less lemon)

1/2 teaspoon celtic sea salt (or to taste)

1/2 teaspoon garlic granules

Oil (of choice) I use grapeseed

How To

1. Peel and rough chop carrots

2. Add carrots to food processor and give a quick run

3. Add tahini and mix until incorporated

4. Add lemon, salt and garlic

5. Blend

6. Continue blending and drizzle in oil until desired creaminess

Some other presentation ideas…the color is brilliant!

My daughter’s creation:

a one-eyed carrot monster, she called it.

Shared on: A Gluten-Free Holiday 2011, Allergy-Free Wednesdays Real Food Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Allergy-Friendly Fridays, Friday Foodie Fix, Raw Foods Thursdays,, Wellness Weekend, Allergy Free Alaska Healthy Vegan Fridays

Posted by Amber at 8:53 pm

Labels: dairy free, dips, gluten free, raw, SCD, snacks, vegan.

10 Comments

The Cyclist's Wife November 3, 2011 at 9:31 pm
Yum! Good idea!
Reply
Amber November 3, 2011 at 9:51 pm
Thanks Lady!
Reply
vintagemom December 12, 2011 at 2:18 am
Hi! Just wanted to let you know I included your hummus in my post “Allergy Friendly Holiday Cocktail Party” today. It looks delicious!

http://allergyfreecookery.blogspot.com/2011/12/allergy-friendly-virtual-holiday.html

Thanks!
Lisa @ Allergy Free Vintage Cookery
Reply
Amber December 12, 2011 at 3:05 am
Hi There Lisa,

Great post. I love it!

Thanks so much.

Be Well,
–Amber
Reply
Judee @ Gluten Free A-Z Blog May 1, 2012 at 6:21 pm
Your photos look absolutely beautiful. What a great idea for something different.
Reply
- Amber July 6, 2012 at 3:05 pm
  Thank you Judee. This hummus is a family favorite. Think I’ll make some today!
  Reply
cindy August 17, 2012 at 11:49 am
Love the idea of it on a cucumber! I just made a spread yesterday and ate it on cucumbers Awesome! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/

Thanks Cindy
Reply
christine August 17, 2012 at 9:14 pm
wow – what a great idea! I love hummous, but this looks great, I shall see if my stick blender can grind it down enough:)
Reply
Maine Mom August 18, 2012 at 3:58 pm
I just Blogged this through your Widget because I am so excited to try it and wanted to make sure I had the recipe! SHARING!!! Thanks!
Reply
The Womble September 23, 2013 at 8:14 am
I love this idea. One for me to definitely do, as I love carrots and houmous
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Wednesday, November 2, 2011

Chocolate Pumpkin Hemp Smoothie

I know, pumpkin and chocolate? Sounds sort of strange. But the key here is to get all those wonderful health benefits from that beautiful orange squash right? And we all know chocolate makes everything taste decadent. I enjoyed this rich and creamy smoothie…and yes, it’s still warm, warm here in Northern California (80s). So a smoothie with fall flair really fit the bill today.

This is post #1 in my chocolate + pumpkin series. Stay tuned for the following recipes:

~Pumpkin brownies

~Pumpkin spiced chocolate covered pears

~Pumpkin chocolate ice cream

Chocolate Pumpkin Hemp Smoothie

Ingredients:
-1/4 cup homemade plain pumpkin puree (I used the Cinderella variety)
-4 cubes frozen hemp milk from this hemp milk recipe
-1 cup hemp milk
-3 tablespoons honey (vegans use maple syrup)
-2 tablespoon raw cacao powder (or to taste)
-1/2 teaspoon vanilla
-1/4 teaspoon cinnamon or pumpkin pie spice

How To:
1. Combine ingredients in blender until smooth

Notes:
*You can obviously use any dairy free milk
*Frozen banana would taste great

Shared on Slightly Indulgent Tuesdays

Posted by Amber at 11:55 pm

Labels: beverages, chocolate + pumpkin, fall cuisine, nut free, smoothie.

6 Comments

Curly J November 3, 2011 at 6:58 am
Hi! I just came across your blog through Slightly Indulgent Tuesday. Once I saw your eczema tag, you drew me in like a flash! I’m in the middle of doing an elimination diet right now and trying to figure out what other triggers there could possibly be. It’s super frustrating but reading your story about your son is highly motivating!! And your homemade lotion.. WOW! I know the struggle of trying to find a healthy moisturizing cream and its amazingly difficult. Not to mention all the steroid creams from the doctor. Ugh. Anyways, I just wanted to thankyou for your post and for sharing!
Reply
Amber November 3, 2011 at 8:16 pm
Hello Curly J~

Thank you for your comment. It’s very nice to meet you. Please let me know how your elimination diet goes and if you make any good connections to food and the inflammation. It’s a big undertaking and how wonderful that you are doing this for your child. Good for you! I’ll be posting another eczema lotion here in the next couple of weeks. This the next one will contain the same ingredients as the last, but I’m adding coconut oil and colloidial oatmeal, so stayed tuned for that. And again, good luck on your journey.

Be Well,
–Amber
Reply
Tessa Domestic Diva March 6, 2012 at 4:21 am
One of my favorites, I will be featuring this smoothie recipe in my post, “10 Super Smoothies”, fyi! thank you!
Reply
Amber March 6, 2012 at 4:44 am
Thanks Tessa! Can’t wait to see your post. I know they’ll all be super healthy..and delicious!
Reply
Tessa Domestic Diva October 17, 2012 at 4:16 pm
Breakfast this morn, an oldie but a goodie! We added sunflower seed butter this morning and some frozen banana too!
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Candida Diet, sugar-free, grain-free, gluten-free, vegan raw Nutty-Roons Recipe | Ricki Heller April 8, 2014 at 3:30 am
[…] and gardening tips. I always find something interesting there! Some of my favorite recipes are the Chocolate Pumpkin Hemp Smoothie, Raw Strawberry Chocolate Cereal, Kalamata Olive White Bean Dip and the Radicchio Salad with Warm […]
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Tuesday, November 1, 2011

How to Make Homemade Hemp Milk

What are hemp seeds anyway?

Good question.

Start here for healthful information about hemp seeds

Why hemp milk?

Another excellent question.

One 8-Ounce glass contains the following healthy nutrients:

900mg Omega-3 Fatty Acid
2800mg Omega-6 Fatty Acid
All 10 Essential Amino Acids
4 grams of Digestible Protein
46% of RDA of Calcium
0% Cholesterol
Potassium
Phosphorous
Riboflavin

Vitamin A
Vitamin E
Vitamin B12
Folic Acid
Vitamin D
Magnesium
Iron
Zinc
And more…

So how do I make hemp milk?

I like where you’re going with this…

Hemp milk is so very easy to make.

Check it out…

Ingredients:

-1/4 cup organic shelled hemp seeds, soaked for 5-8 hours or overnight

-3 cups filtered water

-3 dates, soaked in 1 cup of water for 2-4 hours

-1 teaspoon vanilla

How To:

In blender (I use Vitamix)

1. Drain hemp seeds from water and add seeds to blender

2. Add 3 cups filtered water

3. Add dates with date-soaked water and vanilla and blend until well incorporated, 90 seconds should do it.

4. Let sit for a bit and skim off foam

5. Store in glass container with lid in fridge up to 4 days

Notes:

*You can most certainly strain this milk if you prefer a smooth texture. I prefer the thick milk with the seed and date pulp…plus I am benefiting from the raw seeds and all their healthful nutrients.

Enjoy and be well.
_____________________________________
Shared on Traditional Tuesdays

Posted by Amber at 9:37 pm

Labels: allergy-friendly, beverages, nut free, seed milk.

2 Comments

kimaya November 3, 2011 at 10:31 am
Wow its an interesting recipe to have home made hemp milk, hemp milk nutrition will raise it quality as being homemade.
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Amber November 3, 2011 at 8:19 pm
Hi There Kimaya~

Thanks for sharing more great hemp seed benefits!

Be Well,
–Amber
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Happy Halloween 2011 and Easy-Peasy, Delicious Split Pea Soup!

First the food:

Halloween night means easy dinner. My split pea soup is just that: easy-peasy and so tasty.
Plus it’s sort of ghoulish looking don’t you think?

And this is a no-waste dish if you can find your peas in bulk.

Ingredients

-3 cups dried split peas (soaked in filtered water 4 – 6 hours)

-1/2 pound high quality, organic ham, coarse dice

-1 medium yellow onion, small chop

-4 carrots, chopped

-6 cups filtered water

-3/4 teaspoon salt

-2 teaspoons garlic granules

-Fresh ground pepper

-Oil (of choice) – enough to coat pot
-2 bay leaves, removed before serving

How To

1. In large pot, add oil, salt, and onions, saute for 5 minutes.

2. Add ham, saute for a few minutes with onions.

3. Add carrots and garlic granules, saute for 1 minute.
4. Drain and rinse peas, add to pot.

5. Add water (or broth of choice). Make sure the peas are covered, start with 5 cups and add more water if needed.

6. Bring to a boil. Turn down to a soft simmer and cover. Simmer covered for about an hour. Give soup a stir now and then.

7. Uncover and soft simmer for another 30 minutes.
8. You’ll know when the soup is ready, the peas will be soft and creamy.

9. Stir in some fresh ground black pepper.

10. Soup will thicken greatly as it cools.

Notes
*This dish can easily be made vegetarian, and I have made it thus many times. I omit the ham and add homemade vegetable broth in place of the water.

I was inspired by Maggie’s zombie eyeball cupcakes and so made these for dessert. I used my own carob cupcake and vegan frosting recipes though (not ready to give my son chocolate yet, especially with his eczema acting up). My kids thought they were very fun!

**************************

Happy Halloween to one and all. We had a nice day. Beautiful weather. I personally love Halloween, which is strange because I’m a huge scaredy cat. I enjoy dressing up, I do every year and probably will forever.

Observing chimpanzees, or what are those neighbors doing?!

I was excited to wear my Doc. Martens again!

I love Jane Goodall!!

My handsome husband accountant!

And my cute little runaway chimpanzee, George

Shared on: Sunday Night Soup Night

Posted by Amber at 4:45 am

Labels: fall cuisine, holidays, soups.

2 Comments

Debbie @ Easy Natural Food March 21, 2012 at 10:24 pm
I love split pea soup, its one of my all time favorites! Your version sounds scrummy! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
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Amber March 22, 2012 at 12:02 am
Thanks Debbie!

This is a soup my kids absolutely LOVE and request every week. Gotta love that.

Hugs,
-Amber
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Monday, October 31, 2011

Lemon Walnut Stuffed Avocados (SCD Friendly)

I simply adore avocados. So today I decided to not smoosh my beautiful green healthy friend and serve her whole in all her glory.

These would make such cute appetizers. You could obviously add anything in there, I chose some seasonably appropriate walnuts with a little added kick.

Ingredients

2 avocados, firm but soft

For the filling:

-1/2 cup chopped walnuts (soak and dehydrate for better digestion)

-1/4 cup apple, peeled and small chop

-1/4 cup red onion, small chop

-1/4 cup fresh squeezed lemon juice

-1/4 cup walnut oil

-1/2 teaspoon dried basil

-1/4 teaspoon garlic granules

-1/4 teaspoon sea salt (or to taste)

How To

1. In a small bowl, mix lemon, oil, basil, garlic, and salt

2. Add walnuts, onions, and apple

3. Let flavors mingle for a few hours before serving (the longer the better)

4. Add to avocado

5. Drizzle a little oil on the top before serving

In other news…

It has been simply gorgeous and warm here in Northern California – around 80 degrees yesterday. My winter garden is loving all this sun and the little sprouts are singing. We are all, however, anxiously waiting for the rain here in the valley and snow to drop up in Tahoe so we can hit the slopes!

Playing with my daughter in the backyard…

I enjoy our time together while Ethan naps.

These leaves will all be gone soon!

Soaking up their green while we can.

Shared on: Wellness Weekend

Posted by Amber at 7:31 am

Labels: appetizer, fall cuisine, GAPS, Paleo, SCD, vegan.

3 Comments

Ricki October 31, 2011 at 2:10 pm
A great way to enjoy avocados! One of my favorite fruits, too. Thanks so much for submitting to Wellness Weekend this week! 😀
Reply
Amber October 31, 2011 at 2:23 pm
Thanks Ricki. I’m proud to be a part of the community.

Be Well,
–Amber
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Gina Murphey February 7, 2012 at 3:20 am
This blog post is pretty much heaven in a recipe. Can’t wait to make it! Thanks Amber. I love all the others too<3
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Sunday, October 30, 2011

Monthly Round-Up (October 2011)

Is it me, or did October FLY by? It’s sad for mommies to feel time going by so fast. I looked at my 5 year old daughter the other day and couldn’t believe how big she appeared to me. It’s exciting to see them grow, develop and learn new skills, but also sad to say goodbye to each passing year of their childhood…it’s such a special, precious time. And my son! He’s 2 going on 5 trying to keep up with his big sister.

This month was filled with some pretty exciting recipes. Here are my favorites this month (some I have tried, some I look forward to trying).

Do it yourself: Raw coconut butter

{How easy and amazing does this look? Can’t wait to try this}.

And how about raw pumpkin ginger and cranberry parfaits?

{I have no words. Okay, I have a few.

This looks so super easy and SO super healthy!

This one is on my to-make ASAP list!}

Blueberry honey pie with coconut whipped cream

{Made it, love it!}

Gluten & Grain free crab cakes

{I can’t wait to try these! I am in love with the ingredients}.

Do it yourself: sweet curry powder

Do it yourself: pumpkin pie spice

How to roast a pumpkin – WHOLE and homemade pumpkin puree

And…

Make some pumpkin pie bites with that fresh puree!

How cute are these zombie eyeball cupcakes

{looking forward to making these}

Spicy Pumpkin Hummus

{This looks so fantastic! Can’t wait to try it}.

Gluten-free vegan banana cranberry spice muffins

{made these but didn’t have any cranberries on hand. Still delicious}

Green kids

{from one of the most beautiful food sites out there}

See you in November.

And…Happy Halloween!

Posted by Amber at 10:06 pm

Labels: Monthly Round-Up.

2 Comments

Shirley @ gfe October 30, 2011 at 10:33 pm
Great roundup, Amber! Just shared it on my Facebook gfe page. Thank so very much for including my honey whipped cream. Love that stuff! 😉

Hugs,
Shirley
Reply
Amber October 30, 2011 at 10:41 pm
Hi Shirley.

Thanks for the link. What do you think about that homemade coconut butter?!? Brilliant!

And your blueberry pie will always be a favorite. Like I mentioned today, you were the first blogger I found with the coconut whipped cream. Before that I went years (since 2004) without any sort of whipped topping on desserts. It was a big day for me and I will always remember that first bite of blueberry pie with that sweet honey coconut whipped topping! Very special.

Be Well,
–Amber
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