Tuesday, October 11, 2011

Kale and Golden Beet Salad with Tahini-Cider Dressing

I really love kale, but it doesn’t love me! Having Crohn’s makes it incredibly hard to digest, which is why I rely on green drinks to get my kale.  The other day I was shopping at our local Coop and perusing the salad deli.  There I spotted a tasty looking raw salad with kale as the base ingredient.  I tried it and just about fell over.  It. Was. Amazing.  So I wrote down the ingredients, ran through the store gathering what I needed, raced home and within an hour I had like 5 lbs of this salad – and I am pleased to say it tasted exactly like the deli version.  I was lucky with my ratios, especially with the dressing.  My daughter loved it and we both enjoyed it for our afternoon snack.  It was so good and I tried not to eat too much.  Although  I can’t go wild on this salad, I enjoy making it for others. I served it as an appetizer that evening for dinner and my husband asked if there was Parmesan cheese in the salad.  Psshare you serious?, I asked him.  I know, I know he replied, it just tastes socheesy.  It really does have a wonderfully complex flavor.  

Ingredients
-1 bunch of kale, chopped (with the large vein removed)
-1 large carrot, grated (I used the shredder on my food processor)
-3 golden beets, grated (same as above)
-1 large green pepper, chopped
-1 bunch of green onions, sliced (use both white & green)
-1/2 cup hemp seeds

Dressing
-1/4 cup walnut (or oil of choice)
-1/2 cup coconut aminos 
-1/4 cup apple cider vinegar 
-1 tablespoon garlic granules
-1/2 teaspoon dried oregano
-1/2 teaspoon dried basil
-1/2 teaspoon salt 

How To
1.  Mix together the kale, carrot, beets, green pepper, onions & hemp seeds in large bowl  
2.  Add the dressing ingredients to a bowl and mix until thick and emulsified
3.  Pour the entire bowl of dressing onto salad ingredients and mix
4.  Chill salad for about an hour
5.  Pig out


Shared on: Lunchbox Love Friday, Real Food Forager- detox challenge, Summer Salad Sundays, My Birthday Pot Luck Party Friday, Healthy Vegan Fridays, Wellness Weekend , Raw Foods Thursday 
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Labels: raw, salad, sides, summer cuisine, vegan, vegetarian.

Sunday, October 9, 2011

How to Decrease Kitchen Waste: 101

Blogger inspiration for starting my waste-free kitchen journey: 
My Plastic-Free Life 

When you think of kitchen waste, what comes to mind? 

 I’m guessing food.  Yes food is a huge waste that adds a bulk to your garbage bag that turns against you rather quickly.  But what else?  If you live in a town that recycles, first off, hooray for you, but secondly, weekly recycling doesn’t take care of everything.  I’ve heard of some pretty picky towns where only cans, plastic bottles and cardboard is allowed. What about the bread packaging, inside the cereal plastic bag, frozen veggie plastic bags…if you eat cheese, the plastic around the cheese and don’t even get me started on PLASTIC BAGGIES.  The list goes on and on in the plastic department.  What about paper towels and napkins?  Foil?  Styrofoam?  The wrapping from your deli meat?   

These are all sources of unwanted waste.  I say unwanted because the recycle folks don’t want this stuff.  So it goes in the landfill

My kitchen waste revelation came one day a few years ago when my garbage can smelled so horrid I just couldn’t take it any more…okay, enough is enough.  We didn’t use those hefty plastic bags, we used recycled brown paper bags from our weekly grocery shopping for our garbage, so all our food waste and other gunk was exposed and oh boy it started to take on a life all its own.    

I said to myself…I know I can do better!

I started very, very slow and assessed my waste.  Food was at the top of the list so I started there and slowly worked my down the list finding alternatives and replacing old habits with environmentally frienldy behaviors.  So if you are new to the concept of decreasing kitchen waste, please see below for some very easy ideas to get you going on your journey.  

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#1
Problem: food scraps   
Solution: compost

*We made a very modest 5×5 box out of redwood in our backyard and started to pile in our uncooked kitchen waste with equal parts carbon and nitrogen.  And I read this quick, simple guide to composting.  There are so many other composting ideas, many I found in the book, but you can also research on-line and find what works best for you.  For example, we are going to start a worm bin soon for our cooked food waste!  

 
#2
Problemplastic baggies
Solution: Stop buying & find eco-friendly alternatives

*Okay, let’s be real for a moment.  Plastic baggies are a hell-of-a-convenience, and if you have kids, well, they may feel like a must-have necessity.  It was difficult, but these were #2 on the list to go for me.  I stopped buying them and looked for alternatives.  

 
~Here are some easy replacement ideas~
 
a.  WasteNot Saks are the most amazing, wonderful alternative to plastic baggies.  I’ve had mine for nearly 5 years and they have held up great.  The design is fantastic and my kids can use them with ease.  
 
b.  SnackTAXI makes a fantastic sandwich pack.  They have not failed me yet.  I also used them for snacks, but they don’t seal all the way across like WasteNot Saks, so they are best for large items such as sandwiches.
 
c.  CareBags are by far my favorite thing found to replace plastic produce bags: see post here.  Here is a good post on the dangers of plastic bags.  Eye opening. 
 
d. Lunch Bots is by far my favorite stainless steel alternative.  My daughter and son use these daily for snacks.  These are my faves.

e.  ECOlunchbox three-in-one.  My daughter takes this for her lunch.  It’s lightweight and easy for little hands to use and maneuver. 
 
#3
Problem: Alternative-milk containers 
Solution: Make your own milk alternatives

*This solution is three-fold.  First of all, milk alternatives are EXPENSIVE.  I did the math and I started saving serious money when I stopped buying packaged milks and started making my own.  Second, you have total and complete control of the ingredients when you make your own milks – awesome for you!   Third, and let’s be honest here, those milk alternative containers are not recyclable.  I shed a tear of guilt every time I had to throw away those huge cartons.  Okay, so problem solved.  Making your own nut milks is so super easy.  I make the following: almond milk, cashew milk, hemp milk and hazelnut milk.  You can find a slew of how-to videos on the internet.  And you don’t technically need an expensive high-speed blender to make these milks.  Before I purchased my vitamix, I used a Ninja Blender for years and it worked fine.  Don’t be detoured my friends!! 

 
#4
Problem: paper waste   
Solution: Stop buying & find eco-friendly alternatives

*Ahhh, this was so hard at first!  I had a very unhealthy addiction to paper towels.  I would use them for everything…if I had them I would go through them like crazy.  I had zero control.  So one day I just stopped buying them and also stopped buying paper napkins.  

~Here are some easy replacement ideas~
 
a.  Use cloth napkins opposed to paper napkins
 
b.  Use a cloth for cleaning the counter top, stove and other non-dish elements in your kitchen
 
c.  Cut up old t-shirts and use them for dusting
 
d.  Purchase a sponge you can wash in the washing machine multiple times before throwing away
 
#5
Problem: Foil
Solution: Alternative products

*I used foil for so many things in my kitchen.  This was difficult at first too.  I tried very hard to clean the foil and recycle it, but it didn’t always work.  And my philosophy wasn’t, “well, it’s okay to throw it away once in a while,” it was to “never again throw anymore foil away into garbage ever again.”   

 
~Here are some easy replacement ideas~
 
a.  Use a baking sheet on top of dishes that require covering in the oven.
 
b.  Purchase a silicone mat for non-stick baking & roasting
(I also use a silicon mat instead of parchment paper for rolling out gluten-free dough).
 
c.  Use glass bakeware opposed to a baking sheet that requires foil for roasting.
 
d.  Use parchment paper if you need to wrap something up to bake in the oven (like fish).  This unbleached parchment paper is the best! And…IT’S COMPOSTABLE!! 
 
#6
Problem: Packaging from meat in the deli
Solution: Glass storage 

One day I purchased a pork shoulder from the meat deli at our Coop and I was appalled when I got home, unrolled it, and saw how much paper and plastic waste was from this single (albeit rather large) portion of meat.  My next trip to the coop I was equipped with my snap glass and Pyrex storage.  It takes some planning, but if you know what you are going to be purchasing it’s not a problem – plus I highly recommend going to the grocery store with a plan and a list.  This saves time, energy and money.   

DSC_0054
I generally have one glass storage for sliced deli meat, one for chicken or turkey breasts and one for ground meat.  I am always surprised by how supportive the meat folks are about me bringing my own packaging.  It’s so easy…they just put the glass container on the scale, add the meat, and then subtract the weight. 

Vegetarians can incorporate this concept when purchasing cheese.  Go to your cheese deli and have them slice out what you need into your glass storage.  Then it’s home and into the fridge.  No more fussing with a half (plastic wrapped) block of cheese.
 
Other easy tips you can start incorporating into your daily routine.
 
1.  Take reusable bags to the store….every time! 
 
2.  If you are going out to eat out, or picking up food to go, take a glass container for your food or leftovers…or else they will hand you your food in the most awful material EVER invented.  I cringe at the site of Styrofoam.  Why it is still being used is a mystery to me.  Okay, so just be prepared – think a few steps ahead.  If you are going to Panda Express, just take your own containers.  
 
3.  If you are going to use plastic bags for your garbage, use these compostable garbage bags.  
 
4.  Take your own utensils from home or keep these in your car/bag
 
5.  Glass straws are so wonderful.  And kids love them.  Perfect for getting smoothies on the go.
 
6.  Take a travel mug if you are picking up your coffee on the go.  Also use for smoothies or other drinks that require a wasteful to-go cup, just bring your own.  Again, planning ahead makes these elements so easy to incorporate into your life.  
 
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So, okay.  There we have it.
We feeling good!  We feeling pumped and motivated to get going!  
 
You can do it.  
 
Start small.  As a behaviorist, I completely support the process of small approximations toward a larger goal.  In fact, it’s the optimal way to create behavior change.  So please don’t feel like you have to make huge changes tomorrow.  Go at your own pace.  Have a goal in mind.  Write it down if you must, just know what you are working toward.  
 
Good luck friends!!
 
Shared on: Healthy Second Wednesday, Pot Luck Party FridayHealthy 2nd Wednesday 
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Labels: green living, green living tips organization, how to decrease your kitchen waste.

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

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. 

Shared on:  Friday Foodie Fix,  Raw Foods Thursday, 
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Labels: GAPS, Paleo, raw, SCD, snacks, summer cuisine, vegan, vegetarian.

Thursday, September 29, 2011

Monthly Round-Up (September)

Picture by my daughter, Skylar –  thought it was fitting for this post!

I find myself getting a bit lost in the endless sea of recipes available on the internet.  It’s wonderful and a little overwhelming at the same time.  I always like it and find it helpful when other bloggers do a weekly round-up of their favorite recipes, so I will be doing a monthly round-up!  Here are my favorites from September. 
Salud!

1.  15-minute Creamy Avocado Pasta
(I used gluten free pasta…so good!)
2.  Almond Butter Chews
(love it)
3.  Zucchini Gratin
(love it)
4.  Buffalo Sausage Stew
(We used chicken sausage.  My husband made it…awesome)
5.  Soft Vegan Cheese Plate
(Oh my goodness, I can’t wait to make these cheeses!)

6.  Raspberry Chocolate Ganache
(this looks so decadent, and so easy!)
7.  Tasty 5 Ingredient Meals
(I look forward to making some of these quick, easy meals)
8.  Strawberry Coconut Ice Cream
(We made this yesterdaydelicious!)

9.  Mint Chocolate Chip Coconut Ice Cream
(My husband’s favoritehe started to drool when he saw this recipethis will be next in my ice cream maker for sure!)

(still obsessed with these)
Off  to Napa for the weekend with my sweet husband!
See you in October!
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Labels: Monthly Round-Up.

Saturday, September 24, 2011

Holistic Healing for Celiac Disease

Information gathered from one of my favorite books Prescription for Nutritional Healing (5th edition).  
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Along with diet change I believe that herbs, supplements and vitamins are a necessary part of healing from illness and disease.  Celiac symptoms can be controlled by eliminating gluten.  However, there are additional elements to healing that will create a happier, healthier you.  Here I have provided some of the most beneficial holistic healing recommendations for Celiac disease from one of my favorite and trusted resources.  

Celiac Disease
Celiac disease (also called celiac sprue) is a chronic digestive disorder that is caused by a hereditary intolerance to gluten. Gluten is a protein component of wheat (including durum, semolina, and spelt) rye, oats, barley and related grain hybrids such as triticale and kamut.  When a person with this disease consumes gluten it causes damage to the small intestines.  It is believed the body responds to gluten as if it was an antigen, and launches an immune system attack when it is absorbed by the intestine.  This, in turn, causes the lining of the small intestine to swell.  As a result, tiny hairlike projections called villi suffer damage and destruction, which impairs the body’s ability to absorb vital nutrients.  

Symptoms: The first signs of celiac disease (CD) are usually bloating, chronic diarrhea, pain, weight loss, and nutritional deficits.  Other symptoms can include: nausea, abdominal swelling, large, pale yellow colored stools that float, depression fatigue, irritability, muscle cramps, wasting and joint and bone pain.  Infants and chidlren may exhibit stunted growth, vomiting, and intense burning senstion in the skin, and a red, itchy skin rash called dermatitis herpetiformis.  A baby with CD may gain weight more slowly than typical or may lose weight.  The infant may have a poor appetite, gas, and offensive-smelling bowel movements.  The child is likely to have an anemic, undernourished appearance.  Ulcers may develop in the mouth. 

This disease is much more prevalent in the population than was once believed, affecting at least 3 million Americans.  Studies by the University of Chicago Celiac Disease Program indicate that as many as 1 in 133 apparently health people is affected.  There is no known cure for CD but it can be controlled by lifelong adherence to a gluten-free diet.  

*If you believe you have CD, talk with you doctor or holistic healer.  If you want to pursue a blood test panel, continue eating gluten. 

Unless otherwise specified, the dosages recommended here are for adults.  For a child between the ages of 12 – 17, reduce the dose to three-quarters of the recommended amount.  For a child between 6-12, use one-half of the recommended dose, and for a child under the age of 6, use one-quarter of the recommended amount.  

Nutrients ~ Essential 

1.  Essential Fatty Acids (dosage: as directed on label) 
Needed for the villi in the intestines.

2.  Free form Amino Acid (dosage: as directed on label) 
To supply protein in a form ready available for use by the body.

3. Glutathione (500 mg 3x daily)
As amino acid needed for repair of the intestinal tract.

4.  Kyo-Dophilus from Wakunaga (dosage: as directed on label)
A dairy-free and yeast free probiotic formula to replace the friendly bacteria. 

5.  Multi-Vitamin: (dosage: as directed on label)
All nutrients are necessary in balance: use a wheat-free, yeast-free product only. 

6.  Vitamin B complex (dosage: as directed on label)
Malabsorption of vit B12 results from celiac. 

Nutrients ~ Important 

1.  L-carnitine: (2 grams per day)
Shown to increase energy levels because it is involved with muscle energy production. 

2.  N-A-G: (dosage: as directed on label)
Forms the basis of complex molecular structures of the mucous membranes of the intestinal lining. 

3.  Vitamin K: (dosage: as directed on label)
Fat-soluble vitamins are not absorbed well in this disorder

4.  Zinc Lozenges: (1 15 mg lozenge 5x daily…do not exceed a total of 100 mg daily for all supplements).

Nutrients ~ Helpful

1.  Magnesium: (750 mg daily) with…
2.  Calcium:  (1,500 mg daily) works with magnesium
3.  Vitamin C:  (2,000 – 5,000 mg daily in divided doses)
4.  Vitamin D3: (dosage: as directed on label)
5.  Proteolytic Enzymes: (dosage: as directed on label)

Recommendations

1.  Eat fresh vegetables, legumes (such as lentils, beans, and peas), rice bran, nuts, sunflower seeds, raisins, figs, and “seedy” fruits such as strawberries, raspberries, and blackberries.  

2.  Be sure to chew your foods thoroughly before swallowing.  This improves the intake of nutrients. 

3.  Read all labels carefully and watch for hidden sources of gluten such as hydrolyzed vegetable protein, textured vegetable protein, hydrolyzed plant protein and all derivatives of wheat, rye, oats and barely including malt, modified food starch, some soy sauces, grain vinegars  binders, fillers, inert substances, and “natural flavorings.”

Considerations

1.  Do not eat sugary products, processed foods, or dairy products.  It may be necessary to remove milk and milk products from the diet because of a secondary lactase deficiency. 

Conclusions

1.  Listen to your body – understand when your body is telling you STOP, I DON’T LIKE THIS.  

2.  Keep a record of foods that make you feel good and foods that make you feel bad.

3.  Drink lots of filtered water.

4.  Check all the fabulous blogs available for gluten-free support and recipes.

5.  Get tested for Celiac disease.  Or listen to our body and refrain from eating gluten if it makes you feel ill.  Often, this is test enough for some. 

6.  Check out The celiac disease foundation for more information.

7.  Love your body – cherish yourself and treat your body and health as you would if you were taking care of another.  Respect your body and provide nurturing, healing foods, be empathetic and refrain from directing anger and negative energy within. Seek therapeutic outlets such as hobbies, yoga, meditation, anything cathartic and healing.  Stress, anxiety and negative energy will only break down your body, destroy your healing and damage your immune system.  Work with your body, love your bodyit’s the only one you’ve got!

Shared on: Fat Tuesdays 
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Labels: Holistic healing.

Wednesday, September 21, 2011

Cool Kohlrabi Salad

If you’re looking for a little something different to munch onplease look no further.  Meet kohlrabi.  It’s hard to describe the texture and flavorit’s like cucumber meets radish meets carrotI don’t know, that sounds like a strange combo so just try it and see what you think!  If you are familiar with this delicious (root-looking but not actually a root) vegetable than you are a lucky-duck.  I envision endless opportunities with kohlrabi.  However, I kept this recipe simple and easy.  It’s a stifling 100 degrees here in Northern California and so I wanted something cool, crunchy and delicious.  Kohlrabi gets a check, check and check on that list.  
Ingredients
-3 to 6 kohlrabi, julienned 
-Drizzle of oil (I like walnut oil) 
-Lemon juice to taste 
-1/4 teaspoon salt
-Dried or fresh herbs such as parsley, mint, basil, dill, etc. 

How To
1.  To kohlrabi, add lemon juice, salt and oil to taste 
2.  Toss and place in fridge for 30-45 minutes
3.  When chilled garnish with favorite herb

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Kohlrabi Benefits
Kohlrabi is high in bioflavonoids, plant pigments that work with vitamin C and other antioxidant to prevent the cell damage that promotes cancer.

Kohlrabi is also high in indoles, chemicals that reduces the effects of estrogen, and thus may reduce the risk of breast cancer.


Kohlrabi helps stabilize blood sugar imbalances and is beneficial for hypoglycemia and diabetes.


Kohlrabi is a good source of vitamin C; a 1/2 – cup serving provides 50% of the adult RDA. This vitamin so essential for maintaining healthy skin, connective tissue, and a strong immune system.


Kohlrabi is a good Source of Potassium. Potassium is one of the most important minerals in the body. Potassium is important for proper functioning of every cell in the body and is critical for muscle contractions and controlling the heartbeat. It also helps to lower blood pressure. Studies have shown that a potassium rich diet can also reduce blood pressure in those who are hypertensive.


Kohlrabi is high in dietary fiber. A serving of kohlrabi provides five grams of soluble fiber – the kind that’s important for heart health.


Kohlrabi is low in calories and fat, with only 36 calories in a cup of raw kohlrabi, it’s a food you can enjoy without regret. Its little fat content is needed to absorb the fat soluble vitamins.


Nutrient Content 
per 1 cup (140g) raw Kohlrabi

Vitamin C: 84mg

Potassium: 472mg

Carbohydrates: 8.4g

Protein: 2.3g

Fiber: 4.9g

Calories: 36 

 

    Shared on: Summer Salad Sunday
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Labels: raw, salad, sides, snacks, summer cuisine, vegan, vegetarian.

Sunday, September 18, 2011

The Separation Conundrum

I don’t know if anyone else has run into this problem with canned coconut milkor maybe it was just me and a inferior can of milk?  But I have discovered that these two coconut milks are not alike.  After a longtime Thai Kitchen fan I switched over and started using Native Forest a while back because it is a BPA free can.  Great.  The milk has served me well.  There is one caveat worth mentioning.  To my surprise, even after several days in the coldest part of my fridge, this milk did not separate!  Boono fun.  I was getting ready to make some coconut whip cream for a dessert and pulled out the cooled Native Forest can and there was no separation whatsoever.  So be sure to get the correct coconut milk if you want that thick separation, and that would be the Thai Kitchen.  
Or as we all knowyou can always go this route.
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Labels: kitchen tips.

Friday, September 16, 2011

Jamaican Red Bean Stew with Coconut Rice (gluten and dairy free)

Okay, I knowwhat am I doing with STEW when we are still burning up here in Northern California!  The fact is, this is the most delicious meal and a family favorite.  Hot weather or not, I make it and we all eat it up like maniacs! 
Stew:
Ingredients
-1/2 red onion, diced 
-2 carrots, chopped 
-1 large sweet potato, chopped 
-2 cups cherry tomatoes, halfed
-3 cups cooked red beans 
-1 can full fat coconut milk
-1 cup water (or broth of choice)
-1 low-sodium vegetable boullion cube (optional)
-2 tablespoons green curry paste
-1/4 teaspoon Jamaican allspice 
-1/2 teaspoon dried thyme 
-3 tablespoons of coconut oil 
-1 1/2 tablespoons garlic granules 
-Salt for seasoning and to taste
-A few turns of the pepper grinder
-2 tablespoons tapioca starch for thickening stew (or preferred thickener) 

How To
1.  Add oil and a touch of salt to a large pot such as a dutch oven and saute onions for a few minutes.  Add carrots, sweet potatoes, cherry tomatoes, beans and saute together; add a pinch more salt. 
2.  Add allspice, garlic granules, curry paste, thyme, and pepper to vegetables and combine until cozy and beautiful
3.  Add coconut milk and water and bring to a boil.  Add in vegetable bullion cube and turn to low and simmer.
4.  Cook covered for about 45 mins or until sweet potatoes are tender. 
5.  In a small bowl add 4 tablespoons of the hot liquid with 2 tablespoons tapioca flour/starch.  Add back into pot and incorporate.  
6.  Turn off heat and let sit for a bit before serving

Coconut Rice:
Ingredients
-2 cups brown basmati rice
-2 cups full fat coconut milk
-2 cups water
-Oil of choice 
-Dash of salt  

How To
1.  Bring rice, coconut milk, water, oil and salt to a boil
2.  Turn to low and cover for 35-40 minutes

Notes
*Add red pepper flakes for additional spice
*Garnish with dried thyme 
*This meal would also taste great with a meat of choice.  If using raw meat, cook with onions.  If cooked meat, add with the other vegetable ingredients and combine with spice…add more liquid to this dish if using meat, I would add equal parts water and coconut milk

Enjoy! 
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Labels: fall cuisine, main dish, vegan, vegetarian.

Tuesday, September 13, 2011

Lox of Love with Dairy Free Dill Cream Cheese

 During my weekly grocery shopping I passed some lox and started to dream about cream cheese and bagels.  I don’t spend too much time in this dream world though (because there is always a tasty alternative to be had) and popped those lox into my basket with a grin along with some gluten free English muffins.  Before bed I put  1/2 cup of cashews in some water to soak until morning and breakfast was nothing short of a dream come true.  This recipe is based off THIS vegan/dairy free “sour cream.”  


Ingredients
-These gluten-free English muffins
-1 package of wild caught Lox
-1/2 cup cashews, soaked for at least 4 hours (I soak mine for around 6) 
-1 teaspoon dried dill
-1/4 to 1/2 teaspoon salt (to taste) 
-3 tablespoons fresh lemon juice (more or less to your sour preference)
-3 tablespoons filtered water (or more until desired texture)

How To
1.  To make the cream cheese place soaked cashews in blender with salt, dill and add 3 tablespoons of water and 3 tablespoons of lemon juice.  Blend.  Continue blending and adding water or lemon juice until your desired consistency is achieved.  I prefer a thicker spread and used more lemon for a sour taste.  
2.  Toast English muffins
3.  Add lox
4.  Make your favorite cup of tea and enjoy an elegant breakfast.

Shared onFresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Slightly Indulgent Tuesdays, 
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Posted by Amber at

Labels: breakfast, dips and spreads, snacks.