Category Archives: Paleo

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.

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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.

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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.

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Thursday, October 13, 2011

Homemade Sunflower Seed Butter (Sunbutter)

I am deathly allergic to peanuts.  It’s no fun to have an allergy but I’m so impressed with how far we’ve come with peanut allergy awareness.  What a difference I’ve seen.  I remember as a young child riding on an airplane and feeling so sick to my stomach at the very smell of the peanutsand hungry because I was out of luck in the snack department.  A few years later they started serving pretzels as an alternative to peanuts on flights.  I don’t even think they give out peanuts anymore, do they?  Skylar, my daughter, is not allergic to peanuts and I don’t know if my son Ethan has inherited this allergy?  At any rate, we’ve been using sunbutter for quite some time as an alternative to peanut butter.  It’s a nice change from the usual almond butter.  I like this brand but don’t love the price and don’t love the plastic container.  So I decided to make it myself.  And you know what……SUPER EASY!!! Sky couldn’t even tell the difference between my homemade version and the store bought variety.  And that’s all I needed to move into permanently making sunflower seed butter.  Hooray! 

gorgeous sunflower from my garden!

Homemade Sunflower Seed Butter 


Ingredients:
-3 cups of organic raw sunflower seeds
-Pinch of salt (optional) 

How To
1.  Toast sunflower seeds for a bit until fragrant and slightly brown.  Cool seeds.  
2.  Add the cooled seeds to a food processor and start blending; scrape down sides every minute or so for about 5 minutes.  
3.  After about 6 minutes the seeds will form a ball then become thinner as the oils in the seeds are released.  
4.  After about 8 minutes of processing you can add in a pinch of salt, but this is totally optional. It should be properly blended by this time.  Store in class container in the refrigerator.  
Yields 1 1/4 cups of sunbutter

I have a small, OLD food processor and it works great.  
Just be sure to scrape down the sides a few times so the
mixture has contact with the blades.
Speaking of Sun
It has been so gorgeous here in Northern California.  Finally, finally, cool fall weatheralthough it’s supposed to be up near 90 degrees today, there is still a soft, clean feel to the air.  I adore this time of year.  Below are some pictures from around our yard.  Wish I could just bottle up this weather.
Our neighbor’s lemon tree is showing some action!  
They let me go over there whenever I have the need and pick to 
my heart’s content.  
Our other neighbor has a nice fig tree with a sizable
bunch hanging on our side of the fence!  
So excited for these!
We still have watermelons to harvest!
We had quite the bounty this year.
Our tomato plant is out of control, but still providing 

us with sweet, gorgeous cherry tomatoes.

Posted by Amber at

Labels: allergy-friendly, dips and spreads, GAPS, lunch, nut free, Paleo, SCD, snacks, vegan.

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Thursday, October 6, 2011

Creamy Vegan Butternut Squash Soup

 

Big Sigh.  
Tuesday was a tough day!  My sister moved to New York (sniff, sniff) and our dear friends moved to Connecticut (sniff, sniff).  It’s hard to say good-bye but with modern technology, it’s so easy to stay connected.  I’ll have to get set up with that Skype thingy that all the youngens’ are talking about (did I just say youngens’?)
  
Good newsit’s finally fall here in Northern California.  So glad for that.  But the good-byes and the rain made for a gloomy mood.  Nothing a yummy bowl of soup can’t fix, right.  If only.  I’ve been perfecting this soup for several years now and I have to say, it’s divine. 

Ingredients:
-1 large butternut squash, cut length-wise and baked on 400 until tender (60 – 75 minutes) 
-1 yellow onion, chopped     
-2 teaspoons garlic granules 
-2 large carrots, chopped (about 2 cups)
-1/2 can full fat coconut milk (use this coconut milk if SCD, as it’s free of gum)
-2 or 3 tablespoons of oil (I use walnut)
-3/4 teaspoon salt (add more to taste)
-5 cups filtered water (or broth of choice) + additional water/broth to top off 

How To:
This cooking system is designed to maintain the integrity of the squash and allow a melding, not melting of flavors.

1.  To large pot add oil, onions, salt and saute for about 5 minutes
2.  Add chopped carrots, garlic granules, and saute for 1 minute 
3.  Add 5 cups water (or broth) and bring to a boil
4.  Turn down heat and simmer carrots for 10 minutes
5.  Add the baked butternut squash and coconut milk
6.  Add additional water to pot if needed (just make sure your  ingredients are adequately covered to boil)
7.  Bring to a boil then turn down to a rapid simmer for 20 minutes
8.  Turn off heat and let soup sit, covered, for 10 minutes 
9.  Blend soup with immersion blender until creamy

Notes:
*I use water, but I’m sure broth would also be great
*To bake squash, cut lengthwise and remove seeds.  Place face down (flesh side down) in a shallow glass baking dish with a little water and bake for 60 to 75 minutes or until tender.  
Posted by Amber at

Labels: fall cuisine, GAPS, main dish, Paleo, SCD, soups, vegan, vegetarian.

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Sunday, October 2, 2011

Pesto stuffed Cucumber

In an effort to get more creative with snack time around this house, I’ve been trying to mesh together some of my favorite foods.  The other day I thought, why not stuff a cucumber with somethingand then I found the pestoand then I was a happy girl when it tasted excellent.  This is my daughter’s new favorite snack, and I have to say, it’s very filling.  

Ingredients:
-1 large cucumber, seeded
-1 batch of Vegan Walnut Pesto
-Top with dried parsley and a dash of smoked paprika

How To:
1.  Stuff cucumber with pesto
2.  Eat and enjoy

In other news
We had a fabulous time in Napa Valley.  My husband and I enjoyed a little getaway (sponsored by my husband’s work).  We stayed in Calistoga at The Solage, a very luxurious, fancy spa resort.  It was much needed time away for a busy mommy and daddy!  I was so inspired by the food we encountered!  I will be preparing some inspired dishes this month from our trip.  Can’t wait. 

Posted by Amber at

Labels: GAPS, Paleo, raw, SCD, snacks, summer cuisine, vegan, vegetarian.

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Wednesday, August 31, 2011

Raw Dairy Free Cashew Sour Cream (SCD/Paleo/GAPS)

When I came across a recipe for cashew sour cream in one of my favorite cookbooks from Cafe Gratitude I thought, “Yeah, we’ll see.” There’s like 3 ingredientshow is this going to turn out.  I haven’t had real sour cream in years and I so miss this addition to our taqueria night.  I am opposed to soy sour cream and so what’s a dairy-free girl to do?  Can I tell you I nearly fell off my chair when I bit into my burrito.  DELICIOUS.  I couldn’t believe it.  My kids loved it too, and of course my husband was very impressed.  Please try this and be dazzled by delicious simplicity.


Ingredients
-1 1/2 cups soaked cashews (4-8 hours)
-1/2 teaspoon salt
-2+ tablespoons lemon juice 
-Approximately 3/4 cup filtered water 

How To
1.  Place soaked cashews into blender, preferably a high-speed
2.  Add salt, lemon juice and half the water
3.  Blend slowly and add more water until a desired consistency in achieved 
4.  Add more lemon or saltthis is how to turn this creation into a sour cream.  

Note
*You can change the flavor or color of this cheese very easily by adding one or more of the following: cumin powder, turmeric powder, parsley, cilantro or bell pepper   
*Be creative and have fun with your food

Shared on: Allergy-Free Wednesdays, Wellness Weekend 

Posted by Amber at

Labels: dips and spreads, GAPS, Paleo, raw, SCD, vegan, vegetarian.

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Wednesday, August 24, 2011

Raw Vegan Walnut Pesto (SCD/Paleo/GAPS)


 I have to sayI’m very pleased with vegan pesto.  I don’t miss the the cheese at all.  And I use walnuts instead of pine nuts.  I guess there is a global pine nut shortage which prompted my local coop to put the pine nuts they did have in these ittty-bitty tiny plastic bags.  I laughed so hard and thought, I can’t make pesto with 5 pine nuts!!  Thus, the walnuts made their debut and the outcomesooo tasty!


Ingredients
-2 ounces of fresh basil (sort of hard to measure in cups, probably 4 cups)
-1 cup raw organic walnuts (you could also toast the walnuts, but do not if making raw)
-3 to 4 tablespoons fresh lemon (to taste)
-1/2 cup olive oil (or preferred oil)
-1/2 teaspoon garlic granules (or one clove of fresh garlic – or to taste)
-1/2 teaspoon salt


How To
1.  Place toasted walnuts in food processor and pulse a few times.   
2. Add basil, garlic granules, salt and pulse.
3. Turn on food processor, add in lemon juice and drizzle in oil.  Scrape down sides now and then.
4.  Test for seasoning.  


**********
Daddy and Ethan gathering basil from the garden. 

Shared on: Just Another Meatless Monday  Melt in your Mouth Mondays, Monday Mania, My Meatless MondaysMealtime MondayMade From Scratch MondayAllergy-Free WednesdaysAllergy-Friendly St. Pattie’s Day Fat Tuesday,Slightly Indulgent TuesdaysTraditional TuesdaysWhole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Potluck Party Friday, Wellness Weekend

Posted by Amber at

Labels: dips and spreads, GAPS, Paleo, raw, SCD, snacks, vegan, vegetarian.

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