Tuesday, March 26, 2013

Allergy Free Wednesday Week 60: March 27, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and six other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 7 blogs!  Check back each week for reader favorites and recipe highlights.  

Before linking up - PLEASE click HERE to review rules, guidelines, and legal information.  Thank you!  
_________________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday's Blog Hop in order to be featured.  Click HERE for last week's entries and the appropriate back link.  

So without further ado...

May I present you with the most popular submission (most viewed by readers):

Gluten Free Coconut Pie
   From:  A Cozy Place Called Home

And here are my three favorite recipe/posts from last week: 

Carrot Cake Puree
From: The Veggie Nook

BBQ Paleo Cracker Chips
From:  Laura's Gluten Free Pantry 

Post Workout Smoothie
From:  Peanut Butter & Peppers 
   *
Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Thursday, March 21, 2013

Raw Peach Hemp Protein Power Smoothie (dairy free, cane-sugar free, protein rich)

Here's the deal with me and smoothies.  I love them, but for me to really enjoy a smoothie, it has be just the right texture.  I pass on the super icy watered down smoothies (remember those Slurpees - yeah you do, I drank them like crazy too back in the day).   Anyway, my preference?  I adore a thick, creamy (yes cold, but not icy) smoothie that's not too sweet with some earthy flavor to it (ha, how's that for high maintenance).  You know I love putting ginger in smoothies - see here and here, but I also love the earthy flavor of hemp.  That being said, I am also the type of gal who loves her tea bitter and straight up, so there you go.  I recently purchased some raw hemp protein powder.  Hemp is not SCD legal, but folks with Crohn's disease require extra protein (and hemp does not bother me at all).  I've made this smoothie every morning so far this week, and let me tell you, I'm not the type that is easily satisfied on a smoothie alone, but this is super filling.  So great for those last minute mornings when we are rushing out of the house and I didn't have time to fix breakfast, and I won't be home for an hour, and my stomach is rumbling for SOMETHING, and I know I will be a crazy irritable tired mom if I don't have something to kick start my body!   And really, I want to come out the gate running; kick-ass something like this: 
And I try to avoid feeling like this:

You with me on that?
Raw Peach Hemp Protein Power Smoothie

Ingredients:
-1 cup dairy free milk (I use a combo of 1/2 cup full fat coconut milk and 1/2 cup water)
-6 ounces ripe banana (1 medium)
-6 ounces of frozen peaches (roughly 1 1/2 cups)
-2 tablespoons raw lucuma power 
-2 tablespoons raw hemp protein powder 

How To:
1.  Add everything to a blender and blend until well incorporated (until the frozen peaches run smooth in the mixture).

Notes:
*I purchase both the lucuma and hemp powder at my local Natural Foods Coop, but you can also find them on-line.  
*I highly recommend making this smoothie with coconut milk (1/2 cup full fat coconut milk and 1/2 cup filtered water) - it helps create that rich, creamy texture.  Love!    
Shared on: Raw Foods Thursdays, Wellness Weekend 

Tuesday, March 19, 2013

Allergy-Free Wednesdays Week 59: March 20, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and six other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 7 blogs!  Check back each week for reader favorites and recipe highlights.  

Before linking up - PLEASE click HERE to review rules, guidelines, and legal information.  Thank you!  
_________________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday's Blog Hop in order to be featured.  Click HERE for last week's entries and the appropriate back link.  

So without further ado...

May I present you with the most popular submission (most viewed by readers):

Paleo 5 Minute Muffins
   From:  Tessa The Domestic Diva

And here are my three favorite recipe/posts from last week: 

Living Pad Thai
From: Gluten Free Cat

Action Alert: What’s In Your Milk? 
It Will NOT Be On The Label!
From:  Real Food Forager 

25 Ways to Get Your Kids to Eat More Vegetables
From:  Yummy Inspirations 
   *
Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Wednesday, March 13, 2013

Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)

This pie is 100% inspired by Gabby's No-Bake Pumpkin Mousse Cake.  Gabby is the author of The Veggie Nook and creates some incredibly delicious recipes.  I've made her aforementioned mousse cake like, oh, 7 or 8 times!!  It's delicious and every single time I make it, family and friends rave about it (and they are all traditional eaters).  Her recipe got me thinking about making something of my own with the banana (which is an ingredient in the mousse cake).  My family happens to love bananas and I thought a banana "cream" pie loaded with coconut oil sounded like a fun and tasty challenge.  I've tested this recipe many times and feel confident sharing it with you today.  It's very rich (in my opinion), but what a delightful treat for those on the SCD or following a primal OR raw diet.  If you follow the SCD, omit the chocolate sauce, as it's illegal.  A nice alternative could be a white chocolate sauce (raw cocoa butter, honey, vanilla and coconut oil) - this would make a lovely drizzle.  I hope you enjoy this dessert as much as we do.  And thank you, Gabby, for the inspiration.  
Raw Banana Coconut Cream Pie 
with Raw Paleo Chocolate Sauce
(inspired by Gabby @ The Veggie Nook)

Crust Ingredients:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract 

How To:

1.  Add the dates, pecans, and vanilla to a food processor and blend for 1 minute.  Mixture should be thoroughly incorporated.  
2.  Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom.  Or you can skip the paper...it's entirely up to you.
3.  Place the crust in the fridge while making the banana cream pie mixture.

Raw Coconut Banana Cream Filling:
-2 cups raw cashews soaked for 6 - 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:

1.  In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla.  Start to blend on low, then increase the speed to high, using your tamper as needed.
2.  With the blender running, drizzle in the coconut oil.  I blend until the mixture is creamy (no detectable grit or chunks).
3.  Poor the mixture onto the refrigerated crust.  Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract 

How To:
1.  Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2.  To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated.  It's okay if you have tiny specks of coconut fat in the mixture.  
3.  Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1.  After you top with the coconut whipped cream, top with ground pecans.
2.  Place the pie in the freezer and allow to set for 2 - 4 hours.  When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.  
3.  When ready to serve, remove the spring form, cut and serve. 
4.  Drizzle with chocolate sauce. 


Raw Paleo Chocolate Sauce:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1.  Place all the above ingredients into a 1 cup glass Pyrex.  
2.  Place the glass Pyrex into a pan of very hot water and mix around until everything is melted.  Do not heat over 110 degrees.

Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water.  Mix constantly until melted, then immediately remove from water.  Do not let the oil heat over 110 degree.  I melt the chocolate the same way.  It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees.  Perfect raw chocolate sauce baby!! 
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always.  Then you have some on hand when you need it.  When making whipped "cream"out of coconut milk, it's best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe.  It's really the best sub here and tastes fabulous!  I recommend grade B.
*SCDers, chocolate is not legal, so omit this chocolate sauce. 
Shared on: Melt in your Mouth MondaysMotivate Me MondaysMonday Mania, Mealtime Monday My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Friday,
Raw Foods Thursday,  Pennywise Platter Thursdays,  Wellness Weekend, Pure Ella Potluck Party

Tuesday, March 12, 2013

Allergy-Free Wednesdays Week 58: March 13, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and six other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 7 blogs!  Check back each week for reader favorites and recipe highlights.  

Before linking up - PLEASE click HERE to review rules, guidelines, and legal information.  Thank you!  
_________________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday's Blog Hop in order to be featured.  Click HERE for last week's entries and the appropriate back link.  

So without further ado...

May I present you with the most popular submission (most viewed by readers):

Vanilla Chocolate Chip Protein Bars
   From:  Sweetly Raw

And here are my three favorite recipe/posts from last week: 

Using Tea as a Natural Hair Dye
From:  Holistic Chick 

Top 10 Best Gluten-Free Girl Scout Cookie “Knockoff” Recipes
From:  Gluten Free Easily 

Grown-up Food: aka Savoury Chickpea Flatbread with Kale Basil Pesto
From:  The Veggie Nook
   *
Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Tuesday, March 5, 2013

Allergy-Free Wednesdays Week 57: March 6, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and six other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 7 blogs!  Check back each week for reader favorites and recipe highlights.  

Before linking up - PLEASE click HERE to review rules, guidelines, and legal information.  Thank you!  
_________________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday's Blog Hop in order to be featured.  Click HERE for last week's entries and the appropriate back link.  

So without further ado...

May I present you with the most popular submission (most viewed by readers):

5-Minute Maple Almond Gelato
   From:  Oatmeal With a Fork 

And here are my three favorite recipe/posts from last week: 

Kale with Cranberries
From:  Phoenix Helix 

Grain and Sugar Free Banana Walnut Bread
From: Gluten Free, SCD, & Veggie

Things I Feed My Gluten Free and Whole Foods Kids (Part II)
From: Allergy-Free Alaska
   *
Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Monday, March 4, 2013

Healthy Sunflower-Hemp Seed Granola Bites - A Great Afternoon Snack for Mamma (gluten free, dairy free, cane-sugar free)

One of my favorite sweet recipes on my blog is the SCD "caramel" sauce.  It has a wonderful deep flavor, so creamy and (in my opinion) very rich.  I use this sauce as the base in my SCD "granola" bars.  The sauce works great, as it really holds everything together quite nicely.  I figured this sauce would also work great with oats, and it sure did.  Last month I made Shirley's granola cookie bites.  She inspired me with these little morsels. I like how she made bites instead of bars.  Bars can be hard to form sometimes and often don't stay together.  And it all tastes the same, so why not make it easy.  So I gathered some of my favorite dry ingredients and added it to the caramel sauce and voila, healthy little granola bites were born.  My husband is addicted to these.  My kids love them too.  They are almost too sweet for me, but I have a very low tolerance to sweet, so I prefer these with cranberries instead of chocolate chips.  These are the perfect mid-afternoon snack for us mommies (you know, around that 3:30 time when the tummy starts rumbling for a little something).   The ingredients are simple and healthy.  I hope you'll give these little granola bites a try.  They will satisfy mommies...and kids alike.   

Ingredients:
-4 ounces seeded Medjool dates (7 dates), soaked for 3 hours*
-3 tablespoons honey (vegans, maple syrup is a great sub here)
-3 tablespoons cashew butter
-3 tablespoons melted coconut oil 
-1/4 cup full fat canned coconut milk
-1/2 teaspoon vanilla
-1/4 teaspoon salt
-1 1/2 cups gluten free oats
-1/2 cup sunflower seeds
-2 tablespoons chia seeds
-2 tablespoons hemp Seeds
-1/2 cup mini chocolate chips or dried cranberries

How To:
Preheat oven to 350 degrees
1.  To a food processor, add soaked and drained dates, honey, cashew butter, coconut oil, vanilla, and salt.  Blend for 90 seconds.  While the food processor is running, drizzle in the coconut milk.  Blend until everything is well incorporated.
2.  In a bowl, add the oats, chocolate chips, sunflower, hemp, and chia seeds.  Mix.
3.  Add the wet ingredients from the food processor to the dry ingredients.  Mix well and let sit for 5 minutes.
4.  With a spring scoop, make little balls and place on a baking sheet with a non-stick surface.  Make sure to really pack the mixture in the scoop.  Use your hands.  Get a little dirty.  It's fun.
5.  Bake for 15 minutes.  Immediately transfer the bites to a cooling rack.
Makes 24 granola bites.  I recommend making two batches at a time.  Enjoy. 

Notes:  
*I've made these using soaked and dehydrated oats and sunflower seeds.  They are equally tasty.  The color is more gray-ish and the texture is softer. 
*Please soak dates for the time recommended.  I cannot guarantee the same results if the soaking time is not as noted in directions.  


Shared on: Melt in your Mouth MondaysMotivate Me MondaysMealtime Monday My Meatless Monday, On The Menu Monday, Mix It Up MondaySlightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Wellness Weekend, Whole Food Friday Fresh Bites Friday, Show  Off Friday, 

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