Category Archives: fall cuisine

Saturday, November 17, 2012

Rainy Saturday Morning Hot "Cocoa" (vegan, dairy free, cane-sugar free)

Finallyrain!  Glorious fall rain that we desperately need here in drought-ridden Northern California.  It’s a warmish storm, but we’ll take it.  Snow is falling in the mountains, just a short drive away, and waiting for us to come play.  Soon, soon.  But for now we will enjoy this wet weather here in the valley and sip on some sweet, warm “cocoa.” 
Ingredients:
-3 cups dairy free milk (I use homemade walnut milk)
-3 tablespoons carob powder*
-3 tablespoons maple syrup
-1 teaspoon vanilla 
-(optional: 1/4 teaspoon peppermint extract) 

How To:
1.  Combine above ingredients in blender and blend on high for 30 seconds
2.  Transfer liquid to small sauce pan and gently heat, stirring frequently 
3.  Serve warm (or hot) – warm is good enough for the kiddos
Notes:
*By all means, use chocolate in place of the carob (such as raw cacao powder).  
Posted by Amber at

Labels: cane sugar free, dairy free, drinks, fall cuisine, vegan.

18 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Friday, November 16, 2012

Easy Homemade Gluten Free Bread Cubes for Stuffing (gluten free, dairy free)

 Homemade bread cubes are so simple to make!  I hope you give it a try this Holiday.  This is a great idea too if you are having a difficult time locating GF bread cubes at the store.  Also great for salads – you can really have fun with the ingredients.   

Ingredients:
-One 18 ounce bag of gluten free bread
-1/4 cup oil (I used grapeseed) 

-2 teaspoons poultry seasoning
-1 teaspoon garlic granules 
-1 teaspoon onion granules 
-1 teaspoon dried parsley 
-1 teaspoon salt
-5 turns of the pepper grinder

How To:
Preheat oven to 325 degrees

1. Cut bread into preferred cubes (small, med, or large).

2.  In a large bowl add the bread with poultry seasoning, garlic grans, onion grans, parsley, salt, and pepper.  Toss until incorporated.  

3.  Drizzle in oil and mix very, very well until all the cubes are coated with oil.

4.  Transfer the mixture onto 2 baking sheets (or whatever you have on handI used my stainless steel baking sheet and a glass Pyrex).  Make sure each bread cube is touching the baking surface.  Do not layer the cubes, as they will not toast properly if they are on top of each other.  

5.  Transfer bread cubes to oven and toast for 20 minutes.  After this initial 20 minutes, give the cubes a toss around, and then turn the temperature down to 250 degrees and toast for an additional 15 minutes.  After the total 35 minutes of toasting, check some of the LARGEST cubes for texture.  If they are still soft, then toast for an additional 5 minutes.  Keep checking for texture, being careful to not burn the smaller cubes.  Mine all toasted up within the initial 35 minute toasting (with a medium/large cube cut).  If you go with really small cubes, check for texture after the initial 20 minute toasting time (the smaller cubes will toast up faster and may burn).  

Notes:
*Please adjust seasoning to your bread weight.  If the bread you purchase weighs more, then add in slightly more seasoning and oil.  And remember to always add your seasoning, salt, and pepper to taste.  Upon making any recipe, always test for spice level.  We all have different preferences and palates, so be your own best taste testing advocate in the kitchen.    

This bread cube recipe will fill an 8×8 Pyrex (with other stuffing fixins’) and serves 4 to 6 (depending on portion size). 
Posted by Amber at

Labels: dairy free, fall cuisine, gluten free, sides, thanksgiving side dishes.

8 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Sunday, November 4, 2012

Super Easy Homemade Cranberry Apple Jelly/Sauce (cane-sugar free) with Vegan and SCD Options

Hello friends.  As soon as cranberry season comes rolling around I like to make a batch of cranberry jelly (sauce) each week.  If you follow my blog, then you know I am NOT a big sweet tooth.  Jelly always seems a bit too sweet for me.  Even the cane-sugar free jelly I buy, yes, often too sweet.  So you can imagine how much I love the tartness of cranberries.  This jelly comes together super quick.  You can sweeten it with anything you like and to your sweetness preference.  This also makes a fabulous Thanksgiving cranberry sauce.  See here for my other cane-sugar free cranberry sauce recipe.  Also seen in the above picture is my all-time favorite bread from Danielle at Against All Grain.  I make it nearly every week!  I like to add 2 1/2 tablespoons of honey.  This gives the bread a gentle sweetness and incredibly soft texture.  Together, this bread and jelly makes a lovely breakfast or anytime snack.  
Ingredients:
-16 ounces fresh cranberries (about 5 cups) 
-1 1/2 cups filtered water 
-1/2 cup (3 ounces) Medjool dates, seeded and diced
-3/4 cup sweet red apple, peeled and very small chop 
-1/4 cup honey (vegans use maple syrup, coconut nectar or coconut sugar and adjust to your sweet preference)
-1/4 teaspoon liquid stevia (SCDers use additional 3 tablespoons honey)

How To:
1.  In a medium sauce pan add the fresh cranberries and water and bring to a boil.  After the mixture comes to a boil, give it a stir and turn it down to a rapid simmer.  Add in the dates and apples.  Rapid simmer for about 10 minutes stirring frequently.  
2.  After 10 minutes it should look fairly thick and the cranberries should all be cooked down.  At this point add in the honey (or sweetener of choice), turn down heat to a soft simmer for about 5 minutes, stirring frequently.
3.  Turn off heat and add in the stevia.  Stir.  Allow mixture to cool before serving.  Total cook time is around 20 – 25 minutes.  
Serves 6 to 8 (depending on serving size). 
Posted by Amber at

Labels: cane sugar free, fall cuisine, sides, spreads, thanksgiving side dishes.

15 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Saturday, September 22, 2012

Happy Fall Equinox – A Round-Up of My Favorite Fall Inspired Recipes (Pumpkin-o-licious baby)

Tomorrow is the first day of autumn (happy squeal).  We love fall.  Who doesn’t love fall?  Swimming pool perhaps.
Awe, look at this cute picture of my kids last year at our local farm/pumpkin patch.  Going to a farm is totally epic for my kids – they go NUTSO.  I love it.  Pumpkins started popping up at my Natural Foods Coop last week.  Are pumpkins not the quintessential icon of fall?!  Like if fall was a sports team, pumpkins would definitely be the mascotthat or dried leaves.  
I vote for pumpkins.  

So in celebration of the autumn equinox, I’ve gathered some of my favorite fall/cool weather inspired recipes from last year.  
Enjoy!

How To:
(dairy free, vegan, SCD)
(vegan, gluten free, vegetarian) 
~Sweet Treats~

(vegan, dairy free, cane-sugar free, grain free)
(dairy free, cane-sugar free, vegan)
~My Chocolate + Pumpkin Series From Last Fall~
(dairy free, cane-sugar free, vegan)

(dairy free, cane-sugar free)
(grain free, gluten free, dairy free, cane-sugar free, egg free, soy free, xanthan gum free) 
~Drinks~
(dairy free, cane-sugar free)
And for those chilly fall evenings

(dairy free, cane-sugar free, SCD)
*

 Shared on: Melt in your Mouth MondaysMotivate Me MondaysMonday Mania, Mealtime Monday My Meatless Monday, Just Another Meatless MondayOn The Menu MondayMix It Up Monday, Meatless MondayFat Tuesday, Keep It Real Thursdays, Whole Foods Friday, 

Posted by Amber at

Labels: fall cuisine.

15 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

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 smoothieand 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 

Posted by Amber at

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

6 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Tuesday, November 1, 2011

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
Posted by Amber at

Labels: fall cuisine, holidays, soups.

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

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

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

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Lemon Walnut Stuffed Avocados

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 tta_admin at

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

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Friday, October 28, 2011

Paleo Pumpkin Pie Bites with Maple Coconut Whipped Cream (free of: grains, dairy, cane-sugar)

(grain free, gluten free, dairy free, cane-sugar free, egg free, soy free, gum free…but oh so flavor-FULL)
The other day I was really wanting some pumpkin pie and thought, could I possibly make something a little easier that would satisfy this pumpkin pie craving?  And yes I did, and yes it did! These little cookies taste just like pumpkin pie.  The ingredients include crust and puree, so I mixed the best of both pumpkin pie worlds.  These are my 2-years old son’s new favorite snack!
Ingredients
Dry
-1 cup pecans (refrigerated nuts work best, as you can blend a little longer without releasing the oils too quickly)
-1/2 cup almonds (same as above) (or 65 grams of Bob’s Almond Flour)
-1/2 cup coconut flour (65 grams)
-1/2 teaspoon ground ginger
-1/4 teaspoon salt
-1/2 teaspoon pumpkin pie spice
Wet
-1/4 cup maple syrup (honey would be great too)  – please measure out in a 1 cup glass Pyrex.
-1/8 teaspoon liquid stevia
-2 tablespoons of walnut oil
-1 teaspoon vanilla
For topping, try: Maple Coconut Whipped Cream
How To:
In food processor…
1.  Grind almonds first in food processor until coarse
2.  Add pecans and blend with almonds until nuts release a bit of their oil (see picture below)
3.  Add coconut flour, ginger and salt: blend until incorporated
 
Please note:
(If using Bob’s AF (or another almond flour), add the pecans to the food processor first, and process until they are completely ground, but do not grind too long, as they will turn into pecan butter.  After you grind the pecans, add in the almond flour (pulse a few times), then the rest of the dry ingredients and pulse together until well incorporated).
 
In a separate bowl (wet ingredients)
1.  Mix pumpkin puree with maple syrup, vanilla, stevia, and oil
2  Add the dry ingredients into the wet and mix with hands – play with your food – it’s fun!
3.  This mixture will be thick AND sticky – don’t be afraid – this is not a fail.  The final product will be yummy and moist..
4.  With semi-oiled hands, roll out small balls and smoosh down into little cookies
5.  Bake 375 degrees for 12 – 15 minutes (or slightly brown on bottom, check at the 12 minute mark)
Notes:
*If you use coconut oil it will change the texture of the dough, color of the cookies and final texture of the cookie.  See below for pictures of the cookies used with coconut oil. They will be slightly moist in the middle, which is what you want, but firmer than if you used just regular oil (such as walnut oil).
*These are wonderful warm right out of the oven and firm up pretty quick as they cool.
*Ah, these are so good!  My new favorite snack on the go.
Grind the almonds first until fine, pulsing works best and cold almonds work best (I use whole almonds – with skins)
This is what the mixture looks like after you grind with the pecans:
You will be able to make a ball with the almond/pecan mixture:
After you add the coconut flour, salt, ground ginger, and pumpkin pie spice, and pulse a few times, it should become very light and fluffy:
This is what the cookie will look like if you use coconut oil.  Here I mixed melted coconut oil into the other wet ingredients but the maple syrup was cold and it made the overall liquid mixture very thick and therefore the dough was thicker.  I recommend using room temperature maple syrup.  Also, I used a sugar pie pumpkin.  With the cookies pictured above, I believe I used a Cinderella pumpkin (pumpkin meat is much darker).
Posted by Amber at

Labels: cookies, dessert, fall cuisine, Paleo.

15 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Thursday, October 27, 2011

Ditch The Can: How to Make Delicious Pumpkin Puree

Making your own pumpkin puree is easy as….pie?  Okay it had to be said.  How about Sunday Morning?  Easy Peasy?  Let’s stick with pie.  It’s truly easy, fun and very satisfying.  As is anything you can do from scratch and without packaging.  A few years ago I bought a bag of almond meal/flour on-line.  It was my first and last time for that.  I immediately started grinding my own organic almonds here at home for recipes.  Simple, fresh, organic, no packaging  – no waste. 

What was I talking about?

Oh, yes, bad puns.

Okay so first you need a pumpkin.  

I just throw mine right in the oven. 
 Lazy?  Perhaps.
Easy?  Yes!
Maybe it’s just me, but sometimes I feel like I’m wresting with the raw pumpkin – it’s aggravating.  I love the way the knife slips into the tender meat when it’s all hot and roasted.  

Step 1: roast a pumpkin
{400 degrees for 70 minutes for a 4 or 5 lb pumpkin, roast longer and until soft for heavier pumpkins}
Step 2: allow to cool and then remove skin and seeds
Step 3: chop- chop OR scoop out into a food processor 
Not ALL pumpkins will cube like this, it depends on the variety.  
Step 4: Add to food processor 
Step 5: add 1 teaspoon pumpkin spice mix to 1 cup of pumpkin puree.  I usually have about 4 cups of pumpkin (so 4 teaspoons spice mix).  Blend in food processor until incorporated. 
Here is a groovy recipe for pumpkin pie spice mix if you are so inclined to make your own.  

Now you’re ready to make something tasty.  
Posted by Amber at

Labels: fall cuisine, how to.

8 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *