Shared on: Pennywise Platter, Miz Helen’s Country Cottage, Lunch Box Love Fridays, Freaky Friday, Fresh Bites Fridays & Sunday Night Soup Night, Gluten-Free Wednesdays
Category Archives: gluten free
Chicken Cabbage Soup (SCD friendly recipe)
Pink Peppermint Vegan Ice Cream Sandwich for Valentine’s Day
-1/3 cup coconut sugar
How To
-1/4 cup coconut sugar
How To
Shared on: Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Real Food Wednesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Miz Helen’s Country Cottage, Lunch Box Love Fridays, Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays & Recipe Lion
Labels: cane sugar free, dairy free, dessert, gluten free, grain free, ice cream.
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Roasted Beets, Cabbage and Green Apples (a SCD friendly recipe)
Labels: ACD, dairy free, gluten free, main dish, SCD, sides, vegetarian.
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Double Chocolate Hazelnut Coconut Cookies (grain free, dairy free, cane-sugar free)
Labels: cookies, dairy free, dessert, egg free, gluten free, grain free, xanthan gum free.
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Raw Cranapple Sauce
Chocolate Pumpkin Coconut Pudding (dairy free, cane-sugar free)
Ingredients
-1 can full fat coconut milk (I prefer Native Forest, which has a BPA-free can or Natural Value, which is free of gums and preservatives).
-1/2 cup plain pumpkin puree
-3 tablespoons raw cacao (or more to taste)
-1 teaspoon vanilla
-2 tablespoons ground chia (I ground the seeds in a coffee grinder)
-3 to 4 tablespoons sweetener (I have used honey and maple syrup)
-1/2 ripe avocado (optional) for added nutrition
How To
1. Combine all ingredients in blender, high speed or otherwise
2. Transfer to glass container and store in refrigerator
3. Pudding will thicken as it cools
Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, pudding, vegan.
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Parfaits with Panache: Persimmon-Cranberry Pudding with Coconut Ginger Granola (vegan, gluten free, cane-sugar free)
Ingredients
dry:
-2 cups certified gluten-free rolled oats (omit and sub more nuts and coconut for grain-free)
-1 cup unsweetened shredded coconut
-1/2 cup raw almonds
-1/2 cup walnuts
-1/2 cup pumpkin seeds
-2 tablespoons hemp seeds
-1 tablespoon chia seeds
-1/8 teaspoon salt
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger
wet:
-1/4 cup honey
-1/4 cup coconut nectar
-1 teaspoon vanilla
-2 tablespoons oil
How To
Preheat oven to 375
1. Combine oats and coconut
2. In food processor (with S-blade), chop up almonds until they are in little bits and then add to oats and coconut
3. In food processor, chop up walnuts and pumpkin seeds until in small bits, add to mixture. Add hemp, chia, salt, ginger and cinnamon.
4. Mix well.
5. In separate bowl add honey, coconut nectar, oil and vanilla. Mix well with spatchula (I use a silicone).
6. Add wet ingredients to dry and mix (with hands preferably) until the entire mixture is well incorporated and moist.
a. If you prefer a chewy, soft granola, use this method:
Bake for 10 minutes.
b. If you prefer a hard, crunchy granola use this method:
Labels: breakfast, cane sugar free, dairy free, gluten free, snacks.
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Roasted Leek and Mushroom Pork Chops Topped with Homemade Applesauce (SCD Friendly Recipe)
Roasted Garlic Lentil Hummus Dip
-2 cups cooked green lentils (shown with yellow lentils above, but these are hard to find, so green lentils are great and actually much more flavorful)!
-1/4 cup tahini
-1/4 cup lemon juice
-1/2 cup roasted garlic (or 2 teaspoons garlic granules)
-1/2 teapsoon salt
-1/3 cup oil of choice (more if needed)
How To
1. To prepare lentils: soak 1 cup lentils up to 6 hours. After the soak, discard water. Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) until water is absorbed.
2. In food processor fitted with the s-blade, blend cooled lentils, tahini, lemon, garlic and salt.
3. Drizzle in oil, add more if needed
4. Garnish with dried apricots and pine nuts – this hummus is super yummy with the contrasting flavor of dried apricots!
5. Store in airtight container in fridge.
Salud!
Shared on: Fat Tuesdays, Traditional Tuesdays, Wellness Weekend & Pennywise Platter
Vegan Persimmon Cranberry Coconut Pudding (no bake)
Health benefits of persimmon fruit
- The fruit is low in calories (provides 70 cal/100g) and fats but is rich source of dietary fiber.
- Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
- Fresh permissions contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that plays a role in aging and various disease processes.
- zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent “Age related macular disease”(ARMD) in the elderly.
- The fruits are also very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
- The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin…etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.
- Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells.
(above facts complied from this site)
Labels: ACD, dairy free, dessert, gluten free, nut free, pudding, vegan, xanthan gum free.
this looks warm and comforting…i could go for a steaming bowl right now! How is the pineapple recipe coming?! Tropical flavors…that could be fun…my creative juices are instantly churning….!!
Hi Tessa,
Thanks. Crazy, but it’s like spring here, super warm and not really the winter weather screaming soups, but I’m enjoying this gorgeous, healing sun nonetheless!!
Sending over pineapple recipe via email…
This soup looks delicious Amber. I have never put cabbage in soup before–time to change that! There is something so soothing about chicken with veggies in a hearty soup.
Thanks Laura!
I do believe that I love cabbage like some love kale. I eat cabbage nearly every day. I saute it will leeks, garlic, and salt and use it on sandwiches, as a side, mixed in pasta, etc. So good – I just love the flavor. And It’s super yummy in soup! Let me know how you like it.
Making your pea & mint soup tonight!
Hugs,
–Amber
This looks wonderful! I don’t usually put cabbage in soup, but this makes me want to try it
I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
http://www.easynaturalfood.com
I hope to see you there:)
Debbie
Hi There Debbie,
Well if you ever get around to trying it, please let me know what you think about cabbage in soup. I adore it.
Thanks for the invitation to your blog carnival. I would love to share my recipe. See you Sunday.
Be Well,
–Amber
Hi Amber,
This is an awesome bowl of soup, it looks delicious!
Thank you so much for sharing with Full Plate Thursday and have a fabulous week.
Come Back Soon!
Miz Helen
Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.
PS: I’ll definitely report back on the cabbage in the soup thing!
This looks delicious. I know a couple of people on the SCD and it’s not easy. I’ll pass this along. Thanks for participating in Gluten-Free Wednesdays.