Category Archives: vegetarian

Monday, August 6, 2012

Simple and Delicious Carrot Curry Lentil Soup with Lemon (SCD Friendly) – with a video of the foggy West Coast.

I have a confession, I’m one of those crazy girls that can eat anything for breakfast.  I’ve always been like that.  I never turn down food in the morning just because it’s not “breakfast” material.  See, this is where my sweet husband and I differ.  He likes his meals compartmentalized where I’m all over the place.  I’ll eat cold pizza, roasted veggies, chicken, pasta, any variety of leftovers, pasta, and yes, even soup for breakfast.  I’ve come to realize that this free love with food for breakfast is a good thing on SCD.  Breakfast is perhaps the most difficult part of SCD for me.  It’s a very grain-egg-meat dominated set-up.  But luckily, I’ve found some great substitutes (but I’ve also come to realize that I don’t do well with a lot of nuts on SCD, so I can’t rely on nut-based substitutes every morning).  So what does all this breakfast talk have to do with soup?  Well, I wanted to share a soup with you I’ve been making to eat during the week (for breakfast or whenever).  Mornings are a perfect time to eat soup in the summer.  And let me tell you friends, it gets HOT HOT here in Northern Cali, but the mornings are great, so I don’t shy away from soups.  This soup is so flavorful and filling.  It really hits the spot in the morning and gives me incredible energy – it’s like my new oatmeal (hey, why not).  So I hope you enjoy this simple, versatile soup.  We sure do. 

I need to remember that it’s not HOT everywhere in the summer.  We live about 80 miles from San Francisco, and it can be 110 degrees here in valley and 55 degrees on the coast (no joke).  My husband grew up 1/2 mile from the beach near San Francisco and last week we had a visit with his family.  After a long day playing on the chilly, foggy, beautiful beach I made this soup for dinner and it warmed us right up.  My husband’s heart will always be with the sea.  I love watching him play with our children at the same beach he romped around on as a child.  I’ve included a video of our day below.  

Carrot Curry Lentil Soup with Lemon
Ingredients:
-2 cups brown lentils soaked for 15 – 20 hours (water changed 1x)
-1 medium yellow onion, small chop
-2 cups chopped carrots
-2 cups chopped tomato
-1 can SCD/BPA free coconut milk (or 1 1/2 cups homemade coconut milk)
-3/4 teaspoon salt
-2 teaspoon garlic granules
-2 teaspoons green curry paste* 
-4 cups filtered water 
-Oil of choice (I use grapeseed)

How To:
1.  Coat the bottom of a large soup pot with oil and sauté onions with salt for about 5 minutes.  
2.  Add the chopped carrots and tomatoes, sauté for about 3 minutes.
3.  Add garlic granules and curry paste.  Stir to incorporate.  Add the coconut milk, drained lentils and stir.
4.  Add water, stir. 
5.  Bring to a boil.  Cover and turn down to a simmer on just above low for one hour.  
6.  Turn off heat and keep covered until ready to serve.  Reheat as needed.
7.  Serve with 1/2 fresh squeezed lemon.  I also prefer freshly grated ginger with freshly ground black pepper.  Avocado or vegan cashew sour cream is also delicious for garnish.  
-Serves 6

Notes:

*I can’t guarantee results if a different curry is used.  The green curry paste is fantastic and I highly recommend it.  If you have success in making this soup with a homemade curry or a powder curry, please share in the comments.  

*
The beautiful, foggy West Coast:

 Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, Made from Scratch Monday,Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesday, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Fight Back Friday Freaky Friday, Lifeologia Summerizing Party, Friday Food, 


Posted by Amber at 6:24 am

Labels: dairy free, main dish, SCD, Soup, vegan, vegetarian.

24 Comments

  • Gabby @ the veggie nook August 6, 2012 at 9:07 am

    This sounds do lovely! I’m the same as you- every food is breakfast material!

    Reply
    • Amber August 6, 2012 at 3:25 pm

      Thank you sweet Gabby! Glad to find another gal who will eat anything in the morning. :-)

      Reply
  • Theresa August 6, 2012 at 2:32 pm

    Love this idea! I have been making lots of white beans for my girls, but haven’t gotten into lentils yet. Do I prepare them just like I would the beans?

    Also….you sound like you might live very close to us! I am always looking for scd buddies. We are in Modesto! Love living close enough to the coast as well!

    Reply
    • Amber August 6, 2012 at 3:25 pm

      Thanks for stopping by, Theresa! Glad to meet you. You do live close! Such a small world.

      I think you’ll love lentils. They are delicious.

      That’s a great question about their preparation. Lentils are A LOT less work than other beans. For lentils, you simply soak then add directly to soup. They are very delicate and you don’t need to “pre boil” before you add them to anything.

      I hope this helps and please let me know if you have additional questions.

      Be Well,
      –Amber

      Reply
  • glutenfreehappytummy.com August 6, 2012 at 3:32 pm

    Hey Amber! awww what a fun video! And wow that soup looks goooood! I agree, I can eat just about anything for breakfast! I have yet to add lentils into the diet, but as soon as I do, you KNOW i’ll be making this!! The lemon is so creative! Have a terrific Monday! Hugs!

    Reply
    • Amber August 6, 2012 at 9:22 pm

      Thanks Caralyn. You also have a great day – it’s your birthday, right!! Sending birthday hugs to you. :-)

      Reply
  • Chaya August 6, 2012 at 5:20 pm

    I am planning to do a soup a week when I complete my weekly muffins. I have to keep this one ready to go. It looks so good. Glad to see you linking again. I also took some time off and posted only at a few, the last two weeks. Sometimes, a break is called for.

    Reply
    • Amber August 6, 2012 at 9:23 pm

      Thanks Chaya. The break was nice. But I enjoy sharing – and link parties are such am amazing place to find new recipes (and also share).

      Reply
  • RockerWife August 6, 2012 at 5:40 pm

    I have lentils soaking and will make this soup later today. I plan on roasted the carrots and onions and a bit of fresh garlic before adding them to the soup. I’ll let you know how it turns out. :) I’m on my 3rd week of the 4-hour body eating plan and lost 4 lbs already. This soup fits perfectly into the diet. (hi Tess!)

    Reply
    • Amber August 6, 2012 at 9:21 pm

      Roasting the carrots and onions will be delish. You could just throw everything in a crockpot if you roast those veggies first. I’ve been thinking about doing this. :-)

      Great job losing 4 lbs! Keep up the great work and I hope you enjoy the recipe. Let me know. :-)

      Reply
  • Lauren @ Empowered Sustenance August 6, 2012 at 7:37 pm

    I love the idea of curry in lentil soup! I can’t wait to try this! Have you heard of French Green Lentils? They are a bit sturdier than brown lentils, and are my favorite kind. I love the video!

    Reply
    • Amber August 6, 2012 at 8:05 pm

      Thanks, Lauren. I do use French green lentils. I’ve made this soup quite a few times with them in fact. They are very delicate and soft. They are super yummy. Love um’. :-)

      Reply
  • Sandi August 6, 2012 at 9:13 pm

    I hope regular green lentils will be fine as that’s all I have on hand (besides french green) lol :)

    Reply
    • Amber August 6, 2012 at 9:19 pm

      Hi Sandi,

      Yes, I sort of think of brown and green lentils as the same thing! Thanks and I hope you enjoy the soup. Don’t forget that fresh lemon! It really makes the dish. :-)

      Reply
  • Vicky August 6, 2012 at 11:50 pm

    I LOVE lentil soup Amber and this looks wonderful! Also I’m sooo looking forward to your videos now! They are FANTASTIC, I love them!

    Reply
    • Amber August 7, 2012 at 3:06 am

      Thank so much, Vicky. You’re so sweet. I’m so glad you enjoy the videos. They are fun to make. :-)

      Reply
  • Katherine @ Green Thickies August 7, 2012 at 10:17 am

    Wow that soup looks gorgeous. It’s also been wet and cold most of the summer here in the UK so have actually started making soups again myself for lunch so I’ll have to save this one.
    I probably could eat anything for breakfast but I always have a Green Thickie. I don’t really get time for anything else and they give me so much energy that I don’t feel good not having them. I’ve recently started adding cooked quinoa to my smoothies to make them more filling which has a lovely mild taste and blends really easily.

    Reply
    • Amber August 7, 2012 at 2:54 pm

      Thanks Kathrine. I love smoothies too in the morning, but I always need a big breakfast too. :-) Your smoothie recipes sound very creative and delicious. :-)

      Reply
  • Mary Hudak-Collins August 7, 2012 at 11:10 am

    We are soup lovers here and I am racking up my stash of soup recipes for the cooler months of the year. I tend to get set in a rut as far as making soups each year…cooking the same ones. This year, I plan to have a ‘plan’ LOL. I want to spread out and enjoy more flavorful soups that we are not familiar with, instead of the ol’ standbys…chicken or potato soup :) This sounds and looks so very tasty. Thanks for sharing this week in our linky!

    Reply
    • Amber August 7, 2012 at 2:54 pm

      Thanks Mary!

      Reply
  • Laura August 8, 2012 at 5:13 am

    I must confess I could eat anything for breakfast as well…not so for the rest of my family. I’ve never made a carrot curry soup before but it sounds absolutely delicious. It has been so hot here in Utah-I can’t wait for Autumn!

    Reply
  • Diane Balch August 10, 2012 at 1:06 pm

    I make the same old lentil soup all the time I can’t wait to spice it up with your curry. Please share this on foodie friday. I will pin it.

    Reply
  • Debbie @ Easy Natural Food August 14, 2012 at 3:49 am

    Aarggghhh the fog! I don’t think I will ever get used to it as long as I live here :) I was at Bodega Bay today and it was FOGGY and COLD. Everywhere else was SUNNY and HOT. But I still enjoyed myself….somehow it is magical and cathartic being by the ocean, no matter what. Love your soup, sounds delicious. I think I want to make one just like it!

    Reply
  • ella@lifeologia September 7, 2012 at 6:26 pm

    Yum! My kind of soup and I can’t wait to bring a big pot of this to a boil ;D
    xo

    Reply

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Friday, July 20, 2012

Easy and Delicious Lasagna (dairy free, gluten free, vegan)

This lasagna recipe came about after making Kelly’s lasagna many, many times.  I love her recipe, but wanted a vegan version.  Cashews are the answer!  I love cashews, they are a dairy-free girl’s best friend.  They really mimic the flavor and texture of cheese.  I’m excited to share this recipe with you because it’s honestly super delicious.  My husband LOVES this lasagna.  And it takes no longer to make than traditional.  The most annoying part for me though is the noodles.  They take so long to boil and I only do a few at a time. I’ve tried using those no-bake noodles, but I don’t recommend them. But other than that, everything comes to together nice and quick.   And the key to any lasagna (as you might know) is allowing it enough time to cool before serving.  The lasagna you see here was cooling for at least an hour.  I hope your family enjoys this recipe as much as we do. 
Ingredients:
-Gluten Free Brown Rice Lasagna Noodles.  I use about 12 total noodles.  (I think this brand is the best).
-1 batch cashew cheese filling (recipe here).
-Homemade marinara sauce (recipe here).  You could also use store bought marinara, just try and find low sodium
-Optional (Daiya shredded “cheese” on top for presentation) 

How To:
Preheat over to 375
1.  You honestly make this lasagna like any other regular lasagna.
2.  Make the marinara sauce.
3.  Make the cheese filling.
4.  I use a 15x10x2 inch Pyrex baking dish.  I start with some sauce and cheese on the bottom of the dish, then start layering noodles, cheese, sauce, noodles, cheese, sauce, etc.  I just swirl the cheese and sauce together in each layer, you want nice thick coating so the noodles don’t get dried out.  The cashew cheese will thicken quite a bit while baking and will “puff” up.    
5.  You can finish the layers by adding some dairy free cheese shreds on top, but this is totally optional.  
6.  Bake covered (I don’t use foil in my kitchen, so I use a stainless steel cookie sheet to cover) and bake for 45 minutes. 
7.  Allow at least 30 minutes to cool. 
You can see here how well this stays together. 
Delish.  

Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays,Gluten Free Wednesdays, Whole Foods Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Whole Foods Friday

Posted by Amber at 4:01 am

Labels: allergy-friendly, dairy free, gluten free, main dish, vegan, vegetarian.

21 Comments

  • glutenfreehappytummy.com July 20, 2012 at 5:08 pm

    oh boy – this is delicious! Your photos could seriously go on the cover of gourmet magazine! I MUST try this cashew cheese recipe — sounds like a weekend experiment!! :) Have a fantastic weekend! Hugs!

    Reply
    • Amber July 23, 2012 at 3:34 am

      Thanks Caralyn! I make this dish for my sweet son (who is on an allergy-free diet). He loves it just as much as my daughter and husband. It really does taste like the real thing. So awesome. :-)

      Reply
  • Mom on the Make July 20, 2012 at 5:11 pm

    Wow, I’m so glad I found your blog through the Show Off Friday blog hop. I just read your bio and am so impressed with your persistence and research into finding the best way to heal.

    I have recently been trying to incorporate at least one raw food meal a day into our daily routine. Last week, I made a cinnamon banana shake and a carrot ginger soup. I’m finding that there are so many delicious raw recipes and I always feel better after those meals as opposed to gluten and meat meals.

    I still have a problem with sugar. I eat way too much of it. So, I will be very interested in your sugar free recipes. Sugar, I believe, is almost solely responsible for my feeling tired and run down. My sister keeps suggesting that I read Sugar Blues.

    Thank you for such a wonderful website. I will definitely be trying some of your recipes!

    Reply
    • Amber July 23, 2012 at 3:40 am

      Hello Mom on the Make,

      Your comment just made my night. Thank you so much for stopping by! So glad to meet you. :-)

      Sugar is a tough one. My husband struggles with sugar cravings (so even in our sugar-free home, he has a hard time with his sweet tooth). He just craves something sweet (like always). I don’t have this problem (perhaps due to my years of eating an anti-candida diet). But really, I just never had much of a sweet tooth. But I see how difficult it is for him.

      Your shake and soup sound just lovely. And I can’t agree more, I too always feel awesome after raw foods (if they aren’t too hard to digest). :-)

      I’m having a stevia giveaway at the end of the week, so keep your eye out for that. Stevia is a great way to get the sweet without sacrificing health.

      Good luck to you and keep me posted on your progress (especially with the sugar).

      Be Well,
      -Amber

      Reply
  • Lauren @ Empowered Sustenance July 20, 2012 at 6:51 pm

    This looks amazing! The cashew cheese is brilliant and I am surprised at how well it firms up. I want to try your lasagna version with summer squash instead of the noodles! Tinkyada noodles were my favorite treat before I started SCD. They really do have a sturdy, non-mushy texture.

    Reply
    • Amber July 23, 2012 at 3:59 am

      Thanks Lauren. Let me know how you like the SCD version! I love it.

      Reply
  • France@beyondthepeel July 20, 2012 at 8:11 pm

    Cashews are indeed a dairy free girls best friend! So true. This looks gorgeous and perfect comfort food with none of the guilt!

    Reply
    • Amber July 23, 2012 at 4:00 am

      I can’t agree more France. :-)

      Reply
  • Laura July 21, 2012 at 5:05 am

    You really should be in a professional magazine dear! We have an Open House tomorrow but when Sunday rolls around and my house doesn’t have to be spotless…I cannot wait to make this lasagna! I am so excited about this recipe, I am drooling. Thank you my lovely friend!

    Reply
    • Amber July 23, 2012 at 4:01 am

      You’re too sweet my friend. Thank you. I have a great camera – I have no idea what I’m doing though. I just point and click and hope it’s not blurry. :-)

      Reply
  • Nicole@Show Off Friday July 22, 2012 at 4:43 am

    Thank you for linking up this great recipe! You are very inspiring!

    Reply
    • Amber July 23, 2012 at 4:01 am

      You’re sweet Nicole. Thank you.

      Reply
  • Erin @SalmonAtSeven July 23, 2012 at 5:58 am

    This looks awesome. I love playing with vegan and gluten-free recipes…my next endeavor will be a vegan turtle cheesecake… I can’t wait! I’m not vegan or vegetarian, but I love trying out meatless recipes. xoxo Hopping over from Melt in Your Mouth Mondays – hope you’ll stop by Salmon At Seven.

    Reply
    • Amber August 18, 2012 at 4:10 am

      Thanks Erin. I agree, it’s so fun to find alternatives. Can’t wait to check out your blog. :-)

      Reply
  • Andrea S July 23, 2012 at 8:16 pm

    I made this last night – soooo delicious!!! I added sauteed chopped mushrooms because I had some to use up. Next time I might throw in some spinach. Thank you for a great recipe! It felt so good to be eating (decent) lasagna again!

    Reply
    • Amber August 18, 2012 at 4:09 am

      Hi Andrea,

      Thanks so much for sharing. I appreciate your feedback.

      I’ve also made it with mushrooms, although I sauteed them first with onions. It adds a great flavor and “meatiness” to the dish. This lasagna is one of my husband’s favorite meals. I’m so glad you enjoyed it too! It is a great alternative to the traditional version. :-)

      Reply
  • Jenni August 16, 2012 at 3:00 pm

    Yum! I’m sharing this with my friend. Thanks!

    Reply
  • Miz Helen August 19, 2012 at 10:10 pm

    Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • Erin in AK August 21, 2012 at 11:00 pm

    It may just be my lack of cooking experience, but doesn’t letting it cool for an hour mean you’re eating cold lasagna?

    Reply
    • Amber August 21, 2012 at 11:19 pm

      Hi Erin,

      No, it definitely won’t be cold! Lasagna comes out scalding hot and letting it cool is very important. It also helps set up. But, if you like really hot lasagna, then just eat it sooner. It takes a while for to get cool…hours to get cold. :-)

      Hope this helps.

      Reply
  • Shirley @ gfe & All Gluten-Free Desserts May 1, 2014 at 7:58 am

    So glad you shared this recipe on Gluten-Free Wednesdays, Amber! I remember drooling over it before, but still need to make it! Really, really need to make it! Sharing … :-)

    xo,
    Shirley

    Reply

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Saturday, June 30, 2012

Steamed Baby Broccoli with Lemon and Sautéed Garlic (SCD Friendly)

We eat broccoli a couple times each week.  I prefer baby broccoli because it’s soft, buttery and just plain delicious (and it has very sweet flavor all on its own).  We all enjoy our little green trees, but lately I’ve been bored with the same old steamed dish (what’s new), so I jazzed it up with a sprinkle of Celtic sea salt, fresh lemon and my favorite, sautéed garlic.  I thought this made a lovely presentation.  And what a perfect side for lasagna night!  

Ingredients:
-2 bunches of baby broccoli
-One lemon
-1/2 cup fresh garlic cloves 
-Garlic granules 
-Oil
-Celtic sea salt (or whatever salt you have on hand) 

How To:
1.  Wash and trim broccoli and steam in filtered water until just slightly tender (or however you like your steamed broccoli).  
2.  While the broccoli is steaming, saute the garlic.  To a small pan add a touch of oil, pinch of salt, and dash of garlic granules (how’s that for a recipe).  Saute on med/low heat, taking care to not burn the cloves.  You’ll know they are done when they are no longer spicy.  They will be soft, slightly brown, sweet and delicious.
3.  To finish, squeeze some lemon over broccoli, drizzle with oil, sprinkle with salt and garnish with lemon and that lovely garlic.  

Shared on: Fat Tuesday, Slightly Indulgent Tuesday, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, Friday Food,  Show Off Friday, Potluck Party Friday,
Posted by Amber at 2:32 am

Labels: SCD, sides, vegan, vegetarian.

10 Comments

  • cuterthangluten.com June 30, 2012 at 2:55 am

    I like your font- very fun. I will be hiding this post from my husband. He is a huge fan of garlic but I have a 1 clove max per dish. I hope I can get my hands on some baby broccoli, I have never had it before!

    Reply
    • Amber July 4, 2012 at 5:42 pm

      I’m so glad you left a comment – so great to find your blog. Really enjoying your recipes so far and look forward to more creative, healthy ideas from you. I’m right there with your husband with the garlic. I can saute like 20 cloves and just eat them like candy. My son also loves sauteed garlic. :-)

      Reply
  • glutenfreehappytummy.com June 30, 2012 at 3:03 am

    Baby Broccoli — I’ve never had it before! I love broccoli, so i’m definitely going to have to try it! I love all the garlic in this dish…i love the depth of flavor it always adds to a meal. Spectacular recipe, Amber! Have a great weekend!

    Reply
    • Amber July 4, 2012 at 5:42 pm

      You would LOVE baby broccoli Caralyn, do try it if you can.

      Reply
  • Vicky June 30, 2012 at 8:23 am

    My daughter would LOVE this!

    Reply
    • Amber July 4, 2012 at 5:42 pm

      Thanks Vicky. Garlic is my favorite.

      Reply
  • Laura July 2, 2012 at 9:07 pm

    I have never bought baby broccoli-can’t wait to give it a go and make this tasty recipe. Lemon and garlic are always winners when it comes to a veggie dish!

    Reply
    • Amber July 4, 2012 at 5:43 pm

      I agree Laura. Lemon + garlic = deliciousness.

      Reply
  • Kristy Lynn July 3, 2012 at 5:25 pm

    baby broccoli shows up in our CSA from time to time – it’s always a treat!

    p.s. i’m a huge garlic fan. i LOVE all the garlic in your dish!

    Small side note: Tomorrow (wed) is the very first posting for our Fresh Foods Link Up! Come share your CSA collections, farmer’s market treasures, home grown/raised hauls, and/or any seasonal recipes or DIY projects or tutorials! We’ve got a way for bloggers AND blog readers to participate!

    Reply
    • Amber July 4, 2012 at 5:44 pm

      Thanks for the tip. I’ll be sure to check you out.

      Reply

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Thursday, June 21, 2012

Candy Cane Beet, Strawberry and Black Plum Salad with a Ginger Lemon Honey Dressing.

Okay, so how GORGEOUS are these beets?! Have you ever tried a candy cane beet (aka Chioggia beets)?  Before you click away because beets aren’t your thing, hear me out.  Not all beets are created equal.  If you can get your hands on this variety, please give them a try.  You will be pleasantly surprised by their mild (almost sweet), tangy flavor.  They are perfect in salads and wonderful raw.  And my kids even love them.  It sort of tastes like kohlrabi meets radish (meets a carrot)?  Hard to describe the flavor.  Anyway, I’m smitten with these candy striped cuties.  

Salad Ingredients:
-4 oz of spring salad mix 
-6 oz black plums (5 small plums), small chop
-3 oz strawberries (6 strawberries), small chop
-4 candy cane beets, sliced (or your favorite cut)
-1/4 cup ginger lemon honey dressing
-(optional: walnuts & green onions) 

Ginger Lemon Honey Dressing:

-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon freshly grated ginger
-2 tablespoons oil (I used grapeseed)
-1 1/2 tablespoons honey
-Pinch of salt

How To:
1.  Prepare salad fixens’
2.  In a small bowl, whisk together dressing ingredients.  
3.  Pour dressing on salad immediately before serving.  
4.  Serves 4
You can find candy cane beets by looking at the stems!

Health benefits of beets 
(content source)
  • Garden beet is very low in calories (contain only 45 kcal/100 g), and contain only small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.
  • The root is rich source of phytochemical compound Glycine betaine. Betaine has the property of lowering homocysteine levels in the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which is otherwise can be harmful to blood vessels. High levels of homocystiene in the blood results in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.
  • Raw beets are an excellent source of folates; contains about 109 mcg/100 g (Provides 27% of RDA). However, extensive cooking may significantly depletes its level in food. Folates are necessary for DNA synthesis in the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.
  • It contains significant amounts of vitamin-C, one of the powerful natural antioxidant, which helps body scavenge deleterious free radicals one of the reasons for cancers development.
  • Beet greens (tops) are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots.Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
  • The root is also rich source of niacin (vit.B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6) and carotenoids, and minerals such as iron, manganese, and magnesium.
  • In addition, the root indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.
_____________________________________________________
Shared on: Summer Salad Sundays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Potluck Party Friday  Raw Foods Thursday 
Posted by Amber at 10:40 pm

Labels: go ahead honey, salad, SCD, summer cuisine, vegetarian.

16 Comments

  • Vicky June 22, 2012 at 12:25 am

    This looks so refreshing and I love the candy cane beets we can’t get them here unfortunately :(

    Reply
  • glutenfreehappytummy.com June 22, 2012 at 3:39 am

    Hi Amber! Oh my gosh those beets are so pretty! i love the stripes! They’re beets with a fashion sense:) And I bet this salad is delicious with the plums….wow, yum! I can’t wait until I can eat beets and plums — this salad will definitely be on my list of things to make! Thanks for sharing! have a wonderful weekend:)

    Reply
  • Heather @Gluten-Free Cat June 25, 2012 at 7:25 pm

    Oh how I love raw beets, but I’ve never tried candy cane beets! I will be looking for them. This salad is just packed with delicious flavors. Beets with fruit is just genius! And i love that it’s packed with nutrients as well. Thanks so much for sharing!

    Reply
  • Chaya June 25, 2012 at 9:16 pm

    This salad is ingenious and it is beautiful. Thanks for sharing it on My Meatless Mondays.

    Reply
  • shopannies June 26, 2012 at 5:21 pm

    thanks for sharing love the post I learned a bit myself thanks

    come see what we shared at http://shopannies.blogspot.com/2012/06/flank-steak-with-grilled-mango-and.html

    Reply
  • Debbie @ Easy Natural Food June 26, 2012 at 9:36 pm

    Love those candy cane beets, but I’ve never heard of them before, and don’t ever remember seeing them at the Farmer’s Market :( This salad sounds so tasty with the plums and strawberries! Thanks for sharing with Summer Salad Sundays.

    Reply
  • homecookedhealthy June 27, 2012 at 2:05 pm

    Beautiful!

    Reply
  • Anne @ Quick and Easy Cheap and Healthy June 29, 2012 at 12:45 am

    Never heard of candy cane beets! They look scrumptious, though.

    Reply
  • Kaylee July 2, 2012 at 1:32 am

    Never seen those kind of beets but they look so fun! Thanks for sharing on Mealtime Monday and I can’t wait to see what you link up this week!

    Kaylee
    http://www.couponingncooking.com

    Reply
  • Carole July 2, 2012 at 2:11 am

    This all looks just amazing.

    Reply
  • Nicole@Show Off Friday July 3, 2012 at 4:36 am

    Another amazing recipe! It looks delicious. Thanks for sharing.

    Reply
  • ella@lifeologia July 3, 2012 at 4:37 pm

    These beets look amazing!!!!
    What a lovely happy-looking salad 😉
    Thanks for sharing it at the Potluck Party. xo
    http://www.lifeologia.com/potluck-party-celebrating-canada-day-and-fourth-of-july-with-healthy-recipes-vegan-and-gluten-free/

    Reply
  • gfe--gluten free easily July 3, 2012 at 5:59 pm

    You have made a salad some serious “eye candy” with this recipe, Amber! Gorgeous!

    xo,
    Shirley

    Reply
  • Linda July 4, 2012 at 12:24 am

    I have never seen candy cane beets. They’re gorgeous! I only recently discovered golden beets. Thanks for sharing this strawberry recipe at Gluten Free Wednesdays.

    Reply
  • sharon July 7, 2012 at 8:10 pm

    This salad looks delicious! I have to keep my eyes peeled for these beets at the farmers market! I notice you used grapeseed oil. I am SO confused about grapeseed oil. I read some articles that says its good and healthy to use and others that say its in the same category as canola and vegetable oils. I use it to sauté with when I don’t want to use coconut oil but have been debating if I should continue using it or not.

    Reply
  • Heather @Gluten-Free Cat May 15, 2013 at 11:00 am

    I’m so glad you linked this up to Raw Foods Thursdays! I’ll be featuring your salad tomorrow! I’ve been juicing beets all week, and can’t get enough of them. I’ll be looking for these candy cane beets to make this salad soon. Summer plums are just around the corner too!

    Hugs!
    Heather

    Reply

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Monday, June 11, 2012

Lasagna (Grain Free, SCD, Vegan)

Here’s my SCD, vegan lasagna!  This is a very basic recipe so you can add all sorts of fillers.  And if you like using lasagna pasta (such as brown rice) but can’t do the dairy, this cashew “cheese” sauce works beautifully with the pasta.  

This lasagna is made with two simple fillers: summer squash and sauteed onions.  The “ricotta cheese” is cashews based, and you can make the sauce or use store bought.  In fact, I used store bought for this one, as the tomatoes at my Coop were terribly under-ripe and the other tomatoes were like $6 per pound. But please be advised, store bought tomato sauce is not generally SCD legal.  Please always read ingredients.  Homemade marinara is the best way to go if making SCD friendly!!   
Okay, so let’s get going.    

Ingredients

Lasagna:
-Marinara sauce 
-Cashew “cheese” sauce 
-7 medium yellow summer squash, washed, ends cut and sliced (use a mandolin for precise cuts).
-1 large yellow onion, thinly sliced
-Oil

How To:
Preheat oven to 375 degrees
1.  Add all the sliced squash to a bowl, add some oil (just a splash) and toss the squash in the oil.  Then line them up on a non-stick baking surface and bake for 15 minutes (or until tender)
2.  While the squash is in the oven, saute onions until brown and sweet.  Set aside.
3.  Make the cheese sauce.

I used an 11×7 glass baking dish for the lasagna

This dish needs to be ready for the oven 2 hours before you eat dinner.  It bakes for 45 minutes, and needs to cool for 30 – 45 minutes.  So allow enough time.  If you eat dinner at 6:00 pm (like we do) have this out of the oven and cooling at 5:15 pm. 

Cheese Sauce:
-3 cups cashews soaked for 6 -8 hours
-1 1/3 cup filtered water
-2 tablespoons lemon juice
-1/2 teaspoon salt
-1/2 teaspoon garlic granuels
-1/2 teaspoon onion granuels 
-1 teaspoon dried Italian seasoning 

How To: 
1.  Combine the ingredients in blender (high speed or otherwise) and blend until thick.  You will need to use the tamper for this.

Here is the squash:


How to build the lasagna:

1: Add 1/4 cup sauce to the bottom of the dish
2: Add 3 tablespoons cheese sauce and mix
3.  Add 1 layer of squash 
4.  Add 1/2 of the onion mixture  
5.  Spread on some cheese sauce, as you can see
it’s not super thick, but enough to cover the squash 
and onions
6.  Then add a few tablespoons of pasta sauce. 
Don’t go too crazy with the sauce. It will make the final
 product too runny.  
7.  More squash 
8.  The rest of the onions 
9.  Cheese Sauce 
10.  Tomato Sauce 
11.  Final layer of squash 
12.  Final layer of cheese and tomato sauce.  
I sprinkled some dried basil on top
13: Bake uncovered in the oven for 45 minutes
Allow to cool on a rack for AT LEAST 45 minutes to an hour.  If you serve hot, it will be a little runny.  The cashew cheese will set up as it cools. You can certainly eat it hot, it will still taste super delicious, it will just have a different texture.  

This would be a great dish to make later in the afternoon.  (It can cool while you’re taking the kids to soccer practice, ballet practice, etc) and dinner is ready when you get home. 

This slice was cooling for about 90 minutes. 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Made From Scratch Monday Foodie Friday Fix, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, 4th Annual Summer Squash Round-Up, Allergy-Free Wednesday, Whole Food Wednesdays, Real Food Wednesdays, Frugal Food Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Wellness Weekend, Simple Living Friday, Show Off Friday, 
Posted by Amber at 5:42 am

Labels: main dish, SCD, summer cuisine, vegan, vegetarian.

21 Comments

  • Vicky June 11, 2012 at 3:37 pm

    Awesome recipe Amber..it looks like the real thing..wish we could buy Summer Squash over here, I don’t really like zucchini in lasagne, this looks far more appetising!

    Reply
  • glutenfreehappytummy.com June 11, 2012 at 5:31 pm

    oh my gosh Amber!! that looks SO incredible! I am totally craving lasagna now!! haha….i love that you used summer squash! healthy and grain free:) I bet your family just gobbled it up:) I know I would!! Have a great Monday!

    Reply
  • Jen June 11, 2012 at 6:58 pm

    You need to do cooking classes, Amber or at least a cookbook. I’d buy it! Thanks for another winner…

    Jen

    Reply
    • Amber June 12, 2012 at 1:35 am

      Well you’re to sweet Jen. I feel the SAME way about you!

      Reply
  • gfe--gluten free easily June 11, 2012 at 10:58 pm

    What a perfect and healthy looking lasagna! Fabulous recipe, Amber! :-)

    xo,
    Shirley

    Reply
  • coconutmama June 11, 2012 at 11:03 pm

    Yay! I’ve been craving lasagna. I will have to try this.

    Reply
  • CassidyS June 12, 2012 at 12:37 am

    This looks great! I’ve tried a few times to make a ricotta cheese from cashews but couldn’t get it right. Now I don’t have to try anymore! Thanks!

    Cassidy

    Reply
    • Amber June 12, 2012 at 1:34 am

      Thanks Cassidy!!! I hope you like it. It’s a nice base, and you can add anything to it if you like different flavors. Once I added a handful of basil (that was super good)! Please let me know what you think if you make the sauce.

      Reply
  • Tessa Domestic Diva June 12, 2012 at 1:12 am

    I pretty sure my,kids wouldn’t go for this….but I am all over it!, it looks so creamy and delicious!

    Reply
    • Amber June 12, 2012 at 1:32 am

      Hi Tessa,

      Ha, yes Tessa. My son liked it, but my daughter didn’t like the squash. But she doesn’t like cooked squash (zucchini and the yellow variety). She’ll eat it raw, go figure. I just asked my daughter about the lasagna. She said (and I quote), “I liked the creamy white stuff the best, it was delicious and cheesy tasting.” For you, I would go with the pasta and skip the squash. If you ever try it, please let me know!

      Reply
  • Rogene Robbins June 13, 2012 at 11:10 am

    I’ve been wanting to make lasagna with squash instead of noodles. I really need to put this on my to-do list for this summe. Yours looks really good!

    Reply
    • Amber June 16, 2012 at 1:49 am

      Thank you! I do hope it works out for you. The flavors are great.

      Reply
  • Diane Eblin-thewholegang June 13, 2012 at 2:22 pm

    I LOVE Cashew cheese and have always wanted to try this but didn’t want to waste it if it didn’t work cooked. So glad you did this and it worked. I’ll be working on this as an alternative to my no bake lasagna. Thank you for sharing this on Friday Foodie Fix.

    Reply
    • Amber June 16, 2012 at 1:50 am

      Thanks Diane,

      It’s a great alternative, I have to say. Cashews are so amazing that way. Your no bake lasagna sound delish.

      Reply
  • Kaylee June 14, 2012 at 7:39 pm

    What a fun (and way healthier) twist on a classic!

    Thanks so much for linking up at Mealtime Monday! Hope to see you again next week!

    Kaylee

    http://www.couponingncooking.com

    Reply
    • Amber June 16, 2012 at 1:51 am

      Thanks Kaylee. Have a great weekend.

      Reply
  • Heather @Gluten-Free Cat June 15, 2012 at 12:23 pm

    Oh Amber, this is amazing!!! I am printing this recipe right now and will put summer squash on the shopping list for the weekend. Can’t wait to try it. I miss lasagna so much, and yours looks divine!

    Reply
  • Amber June 16, 2012 at 1:52 am

    Thanks Heather. Please drop me a note and let me know if it works for you. Also, if you add any other interesting ingredients. :-)

    Hugs

    Reply
  • France@beyondthepeel June 17, 2012 at 7:11 pm

    The cashew cheese sauce sounds delightful. i’m sure I can think up of so many ways to use it! Maybe I’ll have to make double so I have some to experiment with after making the lasagna.

    Reply
  • Meagan June 18, 2012 at 1:49 am

    I agree, the key with lasagne is to let it cool first, if not, it won’t be set and will run everywhere! That goes even for lasagne with real cheese!

    Reply
  • Nicole@Show Off Friday July 8, 2012 at 5:37 am

    That looks totally delicious! Thank you for sharing!

    Reply

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Thursday, June 7, 2012

Spicy Green Beans with Homemade Soy-Free Teriyaki Sauce

My dear friend Moe loves spicy green beans.  She orders them every time we go to P.F. Chang’s.  So I made this recipe with my sweet friend in mind.  One thing I wanted to do, however, was make a soy free and low(er) sodium version.  This calls for coconut aminos, one of my favorite ingredients.  Unfortunately, coconut aminos isn’t SCD legal, but it’s still a great sub for soy-free folks.  This is a super fun side dish too for your Asian cuisine or otherwise.  Teriyaki sauce is also super yummy with eggplant, another dish Moe loves!   
I’ve been excited to share this dish with you.  
Enjoy.   
Ingredients:
-1 1/2 pounds fresh green beans (preferably organic if you can find them)
-1/3 cup coconut aminos
-2 teaspoons apple cider vinegar
-1 1/4 teaspoons freshly grated ginger
-1/4 teaspoon garlic granules (or 1/2 garlic clove, minced, watch for spice factor if making for kids) 
-2 tablespoons honey
-1 teaspoon sesame seeds
-Thickener of choice (I use Kuzu to thicken, which I find at my local Coop). 

How To:
Preheat Oven to 375 degrees
1.  Wash and trim green beans and steam for a few minutes.  This takes some of the toughness out of the green bean.  Don’t over steam, you still want a crunchy bean.  No need to soak these in cold water after steaming, simply remove steamer basket from pot and rest on the counter. 
2.  In a small bowl, whisk together the above sauce ingredients until incorporated.
3.  Remove 2-3 tablespoons of the liquid and reserve for later. 
4.  Transfer steamed beans to glass baking dish and toss with mixture.
5.  Transfer to oven and roast for 12-15 minutes.
6.  Thicken sauce* (optional) 
7.  To make the green beans spicy, add freshly grated ginger and garlic to the top of the green beans (for adults only).  As is, the sauce is just slightly spicy.  My 6 year old doesn’t detect it, but my 3 year old says it’s spicy.  So, if you’re serving this to young children, add less garlic and ginger to the original mixture and obviously don’t garnish with fresh garlic and ginger.  
Serves 4 -5  

Notes: 
*To thicken add 1 1/2 tablespoons thickener of choice to the cool reserved liquid and dissolve.  Remove green beans from baking dish.  Add the thickened cool liquid to the warm sauce and whisk.  As mentioned above, I use Kuzu.  Top green beans with thickened sauce.  If the sauce isn’t thickening up, simply add more thickener to a little water (or more coconut aminos) and continue to add into the warm sauce.  Thickening is optional, but yields a nice presentation. 
*For more about how to thicken sauces see here.  
*Vegans use agave, coconut sugar, stevia or other sweetener of choice in place of honey. 

Shared on:Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday,, Made From Scratch Monday, Fat Tuesday,Slightly Indulgent Tuesdays, Traditional Tuesdays, Allergy-Free Wednesday Whole Food Wednesdays, Real Food Wednesdays, Tastetastic Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Frugal Food ThursdayWellness Weekend, Fresh Bites Friday, Friday Food, Foodie Friday, Potluck Party Friday, Allergy-Friendly Fridays, Sweet Saturday, 
Posted by Amber at 5:28 am

Labels: sides, soy free, vegetarian.

19 Comments

  • Amber Shea @Almost Vegan June 7, 2012 at 4:18 pm

    This looks SO very good right now. I never thought about it that way, but coconut aminos do have that kind of sweet, teriyaki-esque flavor. Excellent choice!

    Reply
    • Amber June 7, 2012 at 4:21 pm

      Hi Amber,

      I have switched to coconut aminos as my soy sauce substitute. More nutrition, lower in sodium, and of course, soy free. And I have to say, it does make a very nice teriyaki sauce! :-)

      Reply
  • Tessa Domestic Diva June 7, 2012 at 7:33 pm

    I love aminos!! My favorite soy-free wheat free soy sauce replacement! I make a similar dish to this on the stove top, finishing in the oven is a nice touch!! I could probably handle a whole batch of these to myself! Can;t wait for my green beans to come on…..

    Reply
    • Amber June 10, 2012 at 3:47 am

      Thanks Tessa! I agree…I can destroy a huge bowl of these green beans in nothing flat! :-)

      Reply
  • glutenfreehappytummy.com June 7, 2012 at 7:59 pm

    oh my gosh this looks so delicious! and i am so grateful for this post! i have been looking for a teriyaki sauce that’s GF and delicious! thank you thank you thank you!!! :)

    Reply
    • Amber June 10, 2012 at 3:49 am

      Thanks you lovely. That warms my heart! I hope you enjoy it. I’m sure you’ll put your own little spin on it though, you’re such a talented cook. :-)

      Reply
  • CassidyS June 8, 2012 at 12:51 pm

    This look great! I’ve been looking for a good green bean recipe. I usually use liquid aminos in place of soy sauce but I’ll have to try the coconut aminos because we try to stay away from soy.

    Thanks,
    Cassidy

    Reply
    • Amber June 10, 2012 at 3:50 am

      Hi Cassidy,

      I hope you enjoy them as much as we do. I agree about the soy. No good. Coconut aminos is so great. Love, love.

      Reply
  • Diane Balch June 8, 2012 at 2:09 pm

    My son will only eat green beans and Asian food and I never thought of Teriyaki sauce on them… thank you. I would love if you would share this on my foodie friday party today.

    Reply
    • Amber June 10, 2012 at 3:51 am

      How funny! Well, I am a huge lover of Asian cuisine, and I have to say, this is a really great alternative. Let me know how it turns out for you and if your son likes it.

      Reply
  • Sarah Carletti June 11, 2012 at 3:44 pm

    I am sugar free and so glad that I found your site. I also have a garden so now I know what to do with my green beans! http://www.theeaseoffreeze.com

    Reply
    • Amber June 12, 2012 at 2:05 am

      yeah…hi Sarah! I love finding other sugar-free blogs. Keep up the great work.

      Hugs,
      –Amber

      Reply
  • Nom Yum Free June 13, 2012 at 12:47 am

    This looks delicious! I’ve also always been a szechuan string beans fan but haven’t had them since learning of my nursing daughter’s multiple food allergies. I’m so excited to have come across your recipe and another allergy-friendly blog!

    Reply
    • Amber June 13, 2012 at 3:15 am

      Hello and so nice to meet you! I hope you find some recipes here that fit your needs and diet!!

      Thanks for stopping by!! :-)

      Reply
  • Mary Hudak-Collins June 13, 2012 at 2:52 pm

    Oh Yummy! I have been using Coconut Aminos to replace Soy sauce for a little over a year now. We love it! This is a definite must try recipe. Thanks for sharing. I would like to invite you to link up in our recipe hop this week. It will be open until midnight tonight ☺

    Reply
    • Amber June 14, 2012 at 3:03 pm

      Hello Mary,

      Thank you for the inviting me to your link party!

      Reply
  • Kaylee June 14, 2012 at 7:20 pm

    What a great looking side dish!

    Thanks so much for linking up at Mealtime Monday! Hope to see you again next week!

    Kaylee

    http://www.couponingncooking.com

    Reply
  • cheryl March 22, 2015 at 3:26 pm

    i love asian food as well and I am looking for a dressing for asian chopped salad. i love taylor farms salad kits, but sure the salad dressings aren’t approved.

    thanks so much! i love all of your recipes. they look yummy!

    Reply
    • Amber June 24, 2015 at 3:47 pm

      Thank you so much, Cheryl. I am working on a yummy sunbutter based dressing that you will love. Keep an eye out of that. :-)

      Reply

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Tuesday, May 22, 2012

Raw Cauliflower Apricot Curry Salad (SCD) and The Whole Earth Festival

Every year over Mother’s Day weekend the most awesome festival is held here in town on the UC Davis campus.  It’s called The Whole Earth Festival.  Now, you know I’m passionate about the environment, and so I get super excited about this festival.  It’s a no-waste event, which means great efforts are made to create zero landfill waste.  This is an amazing feat considering the size of this event.  But this is a model concept that ALL festivals should adopt.  I personally gave up on Earth Day festivals years ago.  The waste produced by these gatherings was so counterintuitive, and for me, there was a sharp sense of detachment to the heart of the cause: THE EARTH.  See below for pictures of The Whole Earth Festival, featuring eco friendly gifts, vegan, raw, and vegetarian food booths, music, pertinent environmental causes, and a glorious sense of community.  I made a raw dish inspired by one of my favorite restaurants, Lydia’s Lovin Foods, a local company from the Bay Area.  I have pictures of the food below (they offer organic, raw, vegan, sugar free, gluten-Free, eco-Friendly cuisine).  These are MY kinda peeps, ya’ll.  So awesome.   
Raw Cauliflower Apricot Curry Salad 

Ingredients:
Salad Mix
-1 1/2 pounds cauliflower, chopped (two small heads)
-7 ounces dried Turkish apricots (preservative free) 
-1 cup raw cashews, small chop
-3 medium carrots, small chop
-2 ounces yellow onion, small dice (about a 1/4 onion) 

Dressing
-1/2 cup oil (use a neutral oil – my fave is grapeseed) 
-1 heaping tablespoon green curry paste (or any curry of choice)
-1/2 teaspoon salt (or to taste) 
-1 teaspoon honey (vegans, use coconut sugar or other vegan sweetener of choice) 
-1/8 to 1/4 teaspoon ground turmeric (I used 1/8, some might like more)  
-1 teaspoon to 1 tablespoon garlic granules (I used 1 tablespoon, some might light less – you could also use fresh minced garlic to your taste). 
-Fresh ground pepper to taste 

How To:
1.  In a bowl add dressing ingredients and whisk to combine.  Check for seasoning and spice factor.  
2.  Combine salad mix and dressing in shallow dish (like a roasting dish, this just makes it easier to mix together) then transfer into glass storage and refrigerate overnight (or least 8 hours).  Serve cold.  
3.  Serves 6 to 8. 

The Whole Earth Festival: Davis, CA (May 11, 12, & 13)
Skylar and Ethan rocken’ out to the groovy music 
Later in the day…the crowd enjoying the music 
Yoga anyone? 
I love walking around looking at the booths
here are some of my favorites 



This booth is made entirely of sticks.  
How’s that for eco friendly – no plastic!
Fun area for the kids:

Mommy and Sky doing some yoga
THE FOOD! 
Here’s my favorite booth: a local company I adore.  
See below for pictures of the food and what we ate!

This is a no waste event, so they provide plates and utensils, or bring your own.  
We bring our own
Snacks before lunch
Lunch
Raw Middle Eastern Plate:
 Dolmas grape leaves with Raw “Rice,” a scoop of
Coconut Almond Hummus & Lydia’s Crackers topped with Sesame Dill Sauce served with Greek Salad
French – Mex Crêpe:
(made with sprouted buckwheat) 
black beans, salsa fresca, avocado, spouted beans, & greens 
topped with a “Kreemy”Chili Sauce

My loves.
What a great day! 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays),  Slightly Indulgent Tuesdays,  Traditional Tuesdays Fat Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Food Wednesdays, Pennywise Platter Thursday, Simple Lives Thursday, Frugal Follies, Tastetastic Thursday, It’s a Keeper Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food,  Potluck Party Friday, Summer Salad Sundays, Raw Foods Thursday, 
Posted by Amber at 11:25 pm

Labels: festivals, raw, salad, SCD, sides, summer cuisine, vegetarian.

8 Comments

  • Vicky May 22, 2012 at 11:34 pm

    I am so envious! What a fantastic day out! And the food looks wonderful!

    Awesome salad recipe too!

    Reply
  • Liberty May 23, 2012 at 5:28 pm

    great recipe – cannot wait to try it – have been eating lots of cauliflower tabouleh recently – looking forward to a change!
    Blessings

    Reply
  • Debbie @ Easy Natural Food May 24, 2012 at 7:04 pm

    What an awesome festival! Looks like you all had a fantastic time! Love your cauliflower salad recipe, looks so good! I’m trying to get more creative with my salads, so this is good inspiration!

    Reply
    • Amber May 25, 2012 at 11:52 pm

      Thanks Debbie! Have a great weekend. :-)

      Reply
  • Jessica @ Dairy Free Betty May 25, 2012 at 4:28 pm

    Love this recipe! And that looks like a fun place – lots of tasty foods!! :)

    Reply
    • Amber May 25, 2012 at 11:53 pm

      Hi Jessica,

      Yes! I have to say, I do look forward to the food every year. It’s my favorite event. Always beautiful this time of year. We bike over to the University…just so much fun!! :-)

      Reply
  • Laura May 28, 2012 at 5:56 am

    I don’t know how I missed this fabulous salad-but so glad I found it! I am really intrigued by the flavors you used in this dish. I don’t think I have ever had apricot and cauliflower together.

    I would love to go to this Earth Festival. It looks like such a fantastic event and your kids are absolutely adorable!

    Reply
  • Debbie @ Easy Natural Food July 12, 2012 at 4:46 am

    Such a lovely combination of flavors, this is such a tasty salad! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.

    Reply

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Saturday, May 19, 2012

Walnut, Cranberry, and Apple Salad with Raspberry Honey Vinaigrette

We’ve had some gorgeous spring weather with pleasant afternoons and cool nights.  Perfect weather for after dinner bike rides and early morning jogs.  Something about spring kicks my cravings for salads into high gear.  I made this salad last week for Ethan’s birthday party and have made it twice since then.  It’s a winner salad.  And my kiddos love this it too.  It’s just the right balance of sweet and tart and the textures are very pleasing.  I just love having prepared salad on-hand ready in the fridge, such an easy snack/lunch.  If you’re looking to incorporate a salad into your weekly rotation, perhaps you’ll give this one a try.   

Ingredients:

Salad Fixin’s

-1 pound mix of fresh baby spinach and romaine (or your preferred greens)

-1 ½ cups dried cranberries

-1 ½ cups toasted walnuts, chopped

-2 medium size red apples, small chop

-1 cup red onion, small chop

Raspberry Vinaigrette

-1/3 cup balsamic vinegar

-1/2 cup oil (I use grapeseed)

-2 tablespoons of honey

-2 tablespoons of raspberry preserves, no added sugar, preferably (I use this brand)

-1 teaspoon dijon mustard 
-1/4 teaspoon salt

-1/2 teaspoon garlic granules (or ½ small garlic clove, minced – check for heat)

-1/8 teaspoon onion powder 

How To:
1.  In a large bowl, combine salad fixin’s.
2.  In a separate bowl add vinegar, honey, jelly, mustard, salt, garlic, and onion powder – whisk.
3.  While briskly whisking, slowly drizzle in oil.
4.  Add dressing to entire salad (your desired amount, heavy or light) and about 5 minutes before serving.  Or drizzle dressing on individual servings bowls. 
5.  Store leftover dressing in glass container in the refrigerator  

Notes: 
*Serves 6 – 8 adults.  
*Adjust seasoning, sweetness, and flavors to your preference.  I like dressings on the tart side, I don’t care for overly sweet.  So, make this your own and to your taste preference. 
I like to store my leftover dressing in an old honey jar 
I make a big batch of salad and store in a glass container, it keeps all week in the fridge. 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania  RuRuth’s Real Food 101 (Mondays),  Fat Tuesdays, Traditional Tuesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Potluck Party Friday,  Summer Salad Sundays
Posted by Amber at 6:19 am

Labels: dairy free, salad, sides, summer cuisine, vegetarian.

10 Comments

  • The Cyclist's Wife May 19, 2012 at 6:22 am

    This looks great!!

    Reply
  • kellie@foodtoglow May 19, 2012 at 6:44 pm

    I do something similar to make quick raspberry vinegar, but I push raspberries through a sieve and then sweeten with honey to taste. Love fruity salads as I like veg more than fruit and these get me to eat more fruit. Lovely post

    Reply
  • Marilyn May 19, 2012 at 8:02 pm

    How many servings does this recipe provide? Thanks

    Reply
  • Amber May 19, 2012 at 8:32 pm

    Hi Marilyn,

    Great question! I forgot to add that bit of information. I’ve added it to the post. (serves 6 – 8, depending on salad portion size).

    Thanks!

    Reply
  • Laura May 21, 2012 at 3:45 am

    What a yummy fabulous salad! I love apple and walnuts in a salad together. And if kids will eat it then that makes the salad perfect :)

    Reply
  • Jessica @ Dairy Free Betty May 25, 2012 at 4:31 pm

    Oooooh this dressing sounds awesome too!! I’ve been so busy and haven’t been reading blogs – but I’m going to make my way through yours in the next few days!!

    Reply
  • ella@lifeologia May 29, 2012 at 1:53 am

    Oh this looks fantastic! I can just taste all these flavours in my mouth right now 😉
    Love this one 😉
    xoxo

    Reply
  • CassidyS June 3, 2012 at 3:58 pm

    I made this last week and it was AWESOME!!! I’m putting it on my “recipes that shine” page :)

    Thanks,
    Cassidy

    Reply
    • Amber June 3, 2012 at 4:01 pm

      Well thanks so much Cassidy!! Glad to hear it was a hit. I’m craving this salad today for sure. It might very well make its way to our dinner table tonight. :-)

      Reply
  • Debbie @ Easy Natural Food June 6, 2012 at 10:02 pm

    You sure have a knack for making tasty salads (I’m so jealous!) I can’t wait to make this, especially that amazing dressing….drool….drool! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

    Reply

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Tuesday, May 15, 2012

Three White Bean Dip Recipes: Plain, Kalamata Olive, & Spinach

#3

Last month I made Maggie’s omega 3 white bean dip and loved it (I ate the entire batch actually).  So I decided to make a few of my own white bean recipes.  These dips are full of flavor and super creamy – my favorite combo.  If you’re a dip lover like me, then please give these recipes a try.  For SCD, omit coconut aminos.  See notes.
Dip #1 
Classic Style 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 tablespoons oil (I use walnut oil)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
How To:
1.  Add beans, lemon juice, tahini, garlic, and coconut aminos to food processor (or blender of choice). Salt is optional here.
2.  Blend until incorporated.
3.  Drizzle in oil while blending
4.  Store in glass container in fridge.
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #2 
Karazy Kalamata 
Ingredients:
-1 1/2 cups prepared white beans*
-3 tablespoons fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1/2 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
-1/2 cup pitted kalamata olives
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and olives to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #3 
Simple Spinach 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos 
-1/2 to 1 cup fresh spinach (I like one cup in there)
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and spinach to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.

I made Danielle’s Savory and Sweet Crackers (SCD) with this dip and they were delicious!! Don’t mind if I do.
Looking for some additional homemade cracker recipes?  
Well look no further…
THIS should get you started! 
__________________________________________________
Shared on:    Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania  Ruth’s Real Food 101 (Mondays),  Traditional Tuesdays , Fat Tuesdays,  Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter, Simple Lives Thursday, Thriving on Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Allergy-Friendly Friday, Potluck Party Friday, Super Food Sundays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays 
Posted by Amber at 5:38 am

Labels: allergy-friendly, appetizer, dairy free, dips, dips and spreads, gluten free, SCD, snacks, soy free, spreads, vegan, vegetarian.

16 Comments

  • Danielle May 15, 2012 at 3:13 pm

    Thanks for using my cracker recipe! Aren’t they addicting? Those dips all look amazing!

    Reply
    • Amber May 16, 2012 at 3:40 am

      Thanks Danielle,

      Yes, I ate ALL of them like a crazy person. I just couldn’t stop. I kept thinking, does Danielle have this problem? They are super, super awesome. I’ve made them several times. Thanks for a great recipe.

      Reply
  • Amber Shea @Almost Vegan May 15, 2012 at 3:45 pm

    Oh gawd, I LOVE white bean dip/hummus…and olives…I’m hungry now!

    Reply
    • Amber May 16, 2012 at 3:40 am

      Thanks Amber. You always make me laugh! I love it.

      Reply
  • Vicky May 15, 2012 at 4:30 pm

    They look really good Amber, I make one with spinach too – it turns the dip a lovely colour!

    Did you find out if coconut aminos is definitely legal?

    Reply
    • Amber May 16, 2012 at 3:43 am

      Hi Vicky,

      Thanks for chiming in about the coconut aminos Vicky!! I need you looking out for me. I just love the stuff – so such a bummer it’s a mystery food. We do need to work on getting a scientist though don’t we! That will settle everything. I’ll work on that. :-)

      Reply
  • hännah @ dishesanddishes May 16, 2012 at 12:53 am

    This dips look wonderful. I loved your lentil hummus so much that I’m definitely going to try one of these soon. Thanks!

    Reply
    • Amber May 16, 2012 at 3:38 am

      Thank you Hannah! I’m so glad to hear you enjoyed the lentil hummus. It’s one of my favorites. I have to say though, the white bean & kalamata dip is a real crowd pleaser. Several friends taste tested it and LOVED it. I’m making a big batch for my daughter’s soccer game next week to share with everyone. :-)

      Reply
  • gfe--gluten free easily May 16, 2012 at 6:12 pm

    Your dips rule, Amber! I think it would be great to have this trio of dips for a party or even a simple supper. 😉

    xo,
    Shirley

    Reply
    • Amber May 18, 2012 at 6:10 am

      Thanks so much Shirley! :-)

      Reply
  • Kelli Becton May 18, 2012 at 3:48 am

    thank you for linking up with kids in the kitchen! we’re so proud to have you – this looks yummy and healthy!

    Reply
    • Amber July 11, 2015 at 8:38 pm

      My pleasure. :-)

      Reply
  • Maggie May 22, 2012 at 6:45 pm

    Yummy dips Amber – thank you so much for linking to your inspiration 😉 I can’t wait to try yours! White beans are quickly becoming a fave of mine!

    Reply
    • Amber July 11, 2015 at 8:38 pm

      Thanks Maggie. I love the creaminess of the white beans. So delicious. :)

      Reply
  • Mollie Frances June 24, 2012 at 2:17 pm

    Hi! I linked to these recipes in my post for Greek Layer Dip. I can’t wait to read more of your blog!
    http://www.thealmondflower.com/2012/06/greek-layer-dip-naturally-gluten-and.html

    Mollie
    TheAlmondFlower.com

    Reply
    • Amber July 11, 2015 at 8:39 pm

      Thanks so much!

      Reply

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Thursday, May 3, 2012

Simple Curtido (El Salvadoran Cabbage Salad) SCD Friendly

A few years ago, my dear friend Deborah introduced me to curtido; and it was love at first bite.  I’ve made it many, many times since then.  Today this dish holds a special place in my heart, an example of how food connects us. Last October Deborah moved to Connecticut with her family and we miss them all very much. We met when our daughters were just about 2 years old.  They were fast friends, and so were we.  And we were pretty much inseparable for the better part of four years.  Among so many other things, she shared my love of food and cooking.  And let me tell you, she can bake a cake like nobody’s business!  So whenever I make curtido, I think of my special friend across the country…and smile.
You know I’m a sucker for cabbage. This dish is typically made with slightly wilted cabbage (from a quick blanch) and much more vinegar.  However, I prefer to make this raw and wilt the greens in a small amount of vinegar.  This dish is best served after marinating for 6-8 hours.  My advice is to make it the night before!

Ingredients
-1 lb green curly cabbage, thinly sliced
-2 large carrots, peeled and grated (or julienne)
-4.5 ounces red onion thinly sliced (about 1/2 an onion)
-1/2 cup apple cider vinegar
-3 tablespoons oil
-1/2 teaspoon salt
-1/2 teaspoon dried oregano
-1/2 teaspoon dried cumin 
-1/2 teaspoon garlic granules
-1 tablespoon + 1 teaspoon honey (for vegan, add agave or a few drops of stevia) 
-A few turns of the pepper grinder

How To
1.  In a large bowl combine cabbage, carrots and onions.
2.  In a separate bowl (I use a Pyrex), combine vinegar, oil, salt, oregano, cumin, garlic, honey and pepper.
3.  Pour vinegar mixture over cabbage.
4.  My favorite method for mixing all the ingredients is to cover the bowl with a lid, then shake, shake, shake.  
5.  Store covered in fridge until ready to serve (at least 6 hours).

This is my son’s favorite salad!  

And up next…
Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Pennywise Platter Thursdays, Full Plate Thursdays, Simple Lives Thursdays, Raw Foods Thursday, Wellness Weekend , Fresh Bites Friday, Freaky Friday, Fight Back Friday, Lunch Box Love Fridays, Food Friday GAPS Friendly Fridays,
Posted by Amber at 6:07 am

Labels: raw, salad, SCD, sides, vegetarian.

7 Comments

  • Laura May 4, 2012 at 1:45 am

    This salad looks perfectly crispy and flavorful. I am looking forward to trying this and having another yummy salad my kids will eat. I hope you get a chance to see your sweet friend again soon!

    Reply
  • Amber May 4, 2012 at 2:01 am

    Thanks Laura! It’s my fave for sure! It tastes amazing on tacos, or with burritos, beans, etc.

    And yes, I am taking a trip with my daughter to Connecticut in a few weeks to visit then heading over to NY to visit my sister. I’m soooo excited! I love NY, and looking forward to exploring beautiful Connecticut!

    Your new site looks great Laura. Love it!

    Reply
  • janet @ the taste space May 4, 2012 at 2:18 am

    I adore cabbage too so I can’t wait to try this with some of the new crop of cabbages! Yum!

    Reply
    • Amber May 7, 2012 at 4:14 am

      Yeah, another cabbage lover. Well you’ll just adore this dish Janet! :-)

      Be Well,
      –Amber

      Reply
  • Tessa Domestic Diva May 4, 2012 at 5:55 pm

    yum! Can;t wait to make this! Right up my alley! I was thinking this, on top of a baked crispy brown rice tostada like and open-faced chimi!

    Reply
    • Amber May 7, 2012 at 4:16 am

      Hey Tessa – absolutely! I make this every week to go with your chimies girlfriends and it’s AMAZING! Perfect combo.

      Reply
  • Heather @Gluten-Free Cat September 7, 2012 at 1:46 am

    I’ve never even heard of curtido, but I went to an El Salvadorian restaurant and fell in love with the flavors. I’ve never been a cabbage fan, but I think it’s because I can never find flavors I like. I LOVE these! Thank you!

    Reply

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