Fall where are you! It’s hitting the mid 90’s again this coming week (insert big eye roll here). I am yearning to wear my sweaters and boots! Soon…soon. Around these parts it starts to really feel like fall at end of October, early November, so we have a few weeks yet. But this hot weather is not stopping me from making some yummy fall inspired food. I made some absolutely out-of-this-world delicious whipped sweet potatoes on Saturday night for dinner. Seriously tasted like dessert. SO GOOD. My kids loved it! My daughter said, “Mommy, what’s in here…it tastes like pie.” I made the sweet potatoes with this pork dish (sans the applesauce) that is so easy and always a hit and the two went together like gangbustas. Anyway, if you are looking for a new way to eat sweet potatoes, try whipping them up. I am totally going to make these whipped sweet potatoes for Thanksgiving and I’m so excited about it! They are seriously delicious. Look out fall…I’m coming for ya. Continue reading
Category Archives: sides
I love rice! For a while I stopped eating it when I was exploring different diets, such as the SCD and Paleo. Luckily, rice (white rice in particular) agrees with me so I eat it often. My friend Eileen from Phoenix Helix has a great post all about white rice. It’s worth the read to gain more information about how rice interacts with the body. Something important I always do when preparing rice is soak and rinse. This is especially important when preparing brown rice because it helps leach out the arsenic that occurs naturally in all rice, but in higher amounts in brown. Continue reading
It’s warming up here in these parts. A heat wave is moving through right now and pushing temps into the 90s. Therefore cool, refreshing dishes are in demand. It will drop back down to cooler temps next week, and let’s hope May is nice and mild. May is usually our last month of decent weather before the searing summer heat blankets our region. But it’s all good. I love the summer and I’m no stranger to hot, dry heat. As a child I grew up in the desert near Death Valley (in Southern California) – so bring it on. I was at Costco the other day and found organic, fair-trade mini seedless watermelons. Awesome-sauce! They are super delicious and so sweet. I’m thinking this would be a great dish for any summer gathering.
–7 cups homemade dried bread cubes/crumbs
-2 tablespoons coconut oil
-1 medium yellow onion, chopped
-1 1/2 cups chopped celery
-2 cups chopped mushrooms
-1 apple, peeled and chopped
-2 cups chopped sausage of choice (optional)
-1 tablespoon fresh sage (or 1 1/2 teaspoon dried)
-1 teaspoon poultry seasoning
-2 teaspoons garlic granules
-2 teaspoons of salt
-Few turns of the pepper grinder (roughly 1/2 teaspoon)
-4 cups broth
-1 egg (this makes the stuffing very moist and almost souffle like- which I LOVE)
–1 cup dried cranberries and/or 1/2 cup chopped walnuts (optional)
-1 1/2 cups peeled and chopped apple
-1 cup chopped cucumber
-2/3 cup diced red onion
-2/3 cup chopped sweet orange pepper (I like the gypsy variety)
-1/4 cup raw pumpkin seeds
-Fresh herbs for garnish (I used parsley and tarragon)
-1/2 cup balsamic vinegar
-3 tablespoons local honey (vegans sub with 3 tablespoons coconut nectar and maybe a drop or two of stevia to your sweet preference, perhaps maple syrup would work as a sub too)
-3/4 cup extra virgin olive oil
-1/2 teaspoons salt
-1/2 teaspoon garlic granules
-1/2 teaspoon onion granules
-1 teaspoon dijon mustard
1. To a blender, add in the vinegar, honey, salt, garlic grans, and onion grans. Blend on low for 10 seconds.
2. Keep the blender running on low and drizzle in the oil very slowly.
3. Then add in the mustard. Blend on medium-high for 10 seconds.
4. Adjust salt and other flavors to taste.
*I’ve included two links above to the products I use. I buy them in town, but I wanted to give you an example of what I am using.
Roasted and Mashed Celery Root – A Healthy and Tasty Alternative to Traditional Mashed Potatoes (SCD, Dairy Free, Vegan, Paleo)
Over the Holidays I made mashed potatoes a couples of times for family get togethers (I used red, New Potatoes…my favorite variety). And so my kids have been asking for mashed potatoes quite often since. As much I do really loves potatoes, I know they are not the healthiest choice. Perhaps the most important thing to understand about potatoes is that they are a nightshade, and thus contain alkaloids which can impact nerve-muscle function and digestive function. Now I can attest to this first hand. Potatoes do not agree with me (for me, they cause digestive disruption and seem to exacerbate inflammation). If you follow the SCD, GAPS, or Paleo diet, you know that potatoes are not allowed. If you’re interested, you can read more about nightshades here. So I use celery root A LOT as a sub for potatoes. A while back I made Jill’s celery root fries, and LOVED them. And I’ve graduated to using celery root to replace mashed potatoes. And I have to say, it’s a very tasty alternative. One thing you will notice is celery root has a creamy, velvety texture. I just love this. Not as starchy as potatoes. So do my kids love celery root mash as much as mashed potatoes? My son loves it, but by daughter would rather have the massed taters (but my kids don’t get a choice, if they are not allergic to it, they have to eat it). I usually make roasted celery root mash with chicken and a lovely dairy free lemon garlic gravy, so it all works really well together and I get few objections. I highly recommend roasting the celery root as a way to impart a deep, rich favor in the dish. Enjoy!
-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
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 hand…I 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).
*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.