Tuesday, July 30, 2013

Allergy-Free Wednesdays Week 78: July 31, 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):

Grain-Free Pizza Crust
From:  Laura's Gluten Free Pantry 

And here are my favorite recipes/posts from last week:

Decadent Raw Chocolate Cake
From: Sweetly Raw 

Kombucha Berry Popsicles
From: Phoenix Helix

Foolproof Gluten Free Pizza Crust
From: Allergy-Free Alaska
 *
Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Thursday, July 25, 2013

Raw Peppermint Patties (paleo, cane-sugar free)

These raw peppermint patties are dedicated to my handsome chocoholic husband.  This is his favorite combination (chocolate, peppermint, and coconut).  I love creating healthy treats for my family...I feel like such a superstar mom when I'm like, "Why yes, we have a fun sweet treat for snack, or yes, there is something tasty and healthy for dessert."  I love it.  I've been working on this recipe for a while. I'm excited to share the final product with you today.  Enjoy!   
Raw Peppermint Patties 

Ingredients:

Chocolate Shell
-1/4 cup melted cocoa butter
-1/4 cup honey (vegans use 3 T maple syrup, 4 T coconut nectar or 1 teaspoon stevia) 
-1/4 cup raw cacao powder
-1/4 cup melted coconut oil 
-1 teaspoon vanilla extract 
-Tiny pinch of salt 

Filling
-1 cup shredded coconut
-1 to 2 tablespoon honey* (vegans use maple syrup or coconut nectar) 
-1 teaspoon vanilla 
-1 tablespoon peppermint extract/flavor (or more to your preference) 
-1 tablespoon cocoa butter (optional, but worth it) 
-Cacao nibs (optional) 

How To:
1.  Melt the cocoa butter.  Here is how to keep it raw while melting: fill a small pot with water (half full) and place a 1 cup glass Pyrex in the water.  Add the cocoa butter (shredded for quicker, more even heating).  Stir while it's melting.  Once melted, remove from the water.  
2.  To the melted cocoa butter add in all the above chocolate shell ingredients.  Stir until the raw cacao powder is incorporated.  
3.  Don't skip this next step:  Use an immersion blender (or some blender) to emulsify the mixture for only about 10 seconds* (see notes).  If you skip this step, the honey will sink to the bottom and will not be evenly distributed throughout the chocolate.  
4.  Pour chocolate (as much or as little as you like) into the bottom of a mold (silicone or paper) - place in the freeze for about 5 to 10 minutes to harden.  
5.  In a food processor make the filling.  Add the 1 cup of shredded coconut and blend 3 to 5 minutes.  Scrape down sides as needed. Add in the rest of the ingredients and blend until incorporated.  If adding the cacao nibs, add last and pulse a few times to incorporate.  
6.  Remove the molds from freezer and (with your hands) add in the filling on the layer of chocolate, leaving enough room on all sides for the top layer of chocolate to form around the filling and touch the bottom layer of chocolate.  Add as much or as little as you like. 
7.  Transfer to fridge or freeze to harden.  
8.  Makes 4 to 5 large peppermint patties.  I pour any leftover chocolate into small silicone candy molds and refrigerate.   

Notes:
*Be careful...DO NOT blend the chocolate too long.  Something crazy will happen: the honey and coconut oil blob together and the cocoa butter separates.  There is no recovery when this happens.  
*I use 1 tablespoon of honey for the filling - these puppies are RICH, but add in more sweetener to your preference.    
Here they are with cocoa nibs for added texture and flavor 
Here's what they look like made thin(er) 
*
Here is the general building process 
Shared on: Fat Tuesdays, Raw Foods Thursdays, Allergy-Free Fridays, Wellness Weekend, Healthy Vegan Friday 

Wednesday, July 24, 2013

Raw Foods Thursdays Guest Host: Thursday July 25, 2013

Hello and welcome to Raw Foods Thursdays! My lovely friend Heather from Gluten Free Cat just moved to NYC!  So exciting!! While she settles in her new environment, a few of her blogger friends (myself and three others) are hosting Raw Foods Thursdays for the month of July.  I am the final guest host. Last week our pal Tessa from Tessa the Domestic Diva hosted and you can check out the wonderful submissions HERE.   
What do you have to share this week?
Here’s how you can participate:
  • 1.  Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • 2.  Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • 3.  You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • 4.  Be sure to leave a comment letting us know who you are and what you’re sharing.
  • 5.  Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!
 What are Raw Foods Meals?
  • *Plant-based meals that are not cooked.  Dehydrators may be used.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.) Feel free to link up recipes that use a slightly higher temperature as long as they could be made at 118 with a longer dry time.
  • *Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.
What isn’t raw?
  • *Anything cooked or heated above 118.
  • *Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!
  • *If your recipe contains an ingredient like maple syrup that makes your submission “almost raw”, please share it anyway. Raw sweeteners are easy to substitute.
~~My picks from last week~~

Chocolate Cherry Milkshake 
from: Gluten Free Easily

Pineapple Mango Creamsicles and Mixed Berry Ice Pops
From: One Small Vegan

Iced Blueberry Coconut Smoothie
From: Candida Diet Plan 

Tuesday, July 23, 2013

Allergy-Free Wednesday Week 77: July 24 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):

From Outside-In to Inside-Out: Why I Left the Medical System
From:  Intentionally Domestic


And here are my favorite recipes/posts from last week:

Gluten & ADD/ADHD: Sharing Our Experience
From: Tessa The Domestic Diva

Dairy Free Mango Pineapple Creamsicles
From: The Spinach Spot

Easy Avocado Chicken Salad
From: Real Food Enthusiast
 *
Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Monday, July 22, 2013

Homemade Organic Roasted Almond Butter w/ Raw Option (never buy the expensive store brands again)

Almond butter came into my life about 10 years ago when I was doing my first candida cleanse.  And I kid you not, at the time it was pure indulgence.  Not much was allowed on the cleanse, but small doses of almond butter was okay, so I pretty much fell in love.  After the cleanse and through the years I ate almond butter regularly.  I'm deathly allergic to peanuts, so how fun to make my own version of PB&J with almond butter.  As much as I love almond butter, about a year ago I discovered that it irritates my digestion to no end.  My unsuccessful run on the SCD was due to my high intake of almonds.  So although I don't eat almonds or almond butter much anymore, it's beloved by my husband and children.  So I make it for them.  Making at home is also motivated by the insanely high price of store bought organic almond butters (common to see $15 for a jar...I've seen it as high as $24!!).  If you love roasted almond butter and want to save a little money, then this recipe is for you.  I also make a raw version with soaked and dehydrated almonds and included directions for this at the end of the post.
Homemade Organic Roasted Almond Butter 

Ingredients:
-3 cups raw organic almonds 
-Pinch of salt 

How To:
1. Preheat oven to 350 degrees
2.  Arrange the almonds on a baking sheet in a single layer
3.  Roast for 10 minutes
4.  Remove from oven and allow the almonds to cool completely
5.  When the almonds are cool, add to a food processor
6.  Turn it on and let it whirl.  After about a minute the almonds will form a stiff, dry ball.  This is okay.  Take off the lid and break the ball apart with a fork.  Turn the machine back on and keep it blending.  If it stops up again, do the same with the fork. 
7.  After about 3 minutes the oils in the almonds will release and the mixture will become thin.  Continue blending until the almonds are creamy and smooth.  It takes about 9 minutes in my food processor. Add in your pinch of salt toward the end of the process.  Please note, I do NOT have a fancy, high tech food processor.  It is the most basic model.
8.  Store in glass container in the fridge
Version 2: 
Raw Almond Butter 
with soaked and dehydrated almonds
Ingredients:
-3 cups raw organic almonds
-Walnut oil (or olive oil) 
-Pinch of salt

How To:
1.  In a large bowl, add the almonds and fill with filtered water (with about two inches over top of almonds).  Soak for 12 - 24 hours.  I soak mine for 24 and change the water once.  
2.  Drain and rinse the almonds.  
3.  Lay them out on a towel and pat off the excess water.
4.  Add almonds to a food dehydrator and dehydrate on 105 degrees for about 30 hours.  
5.  The almonds will be properly dehydrated when they are crisp and crunch to the taste and you an visually see the meat of the almond is dry.  You can tell when there is moisture left, you can see it and feel it.
6.  Place the dehydrated almonds in a food processor and blend.  You need to stay close to the food processor and give it many breaks, as the almonds get very hot and you don't want the temp to rise over 118 degrees.  So if you are keeping this raw, blend and check the temperature throughout the process.  
7.  After the almonds look well blended, you can add in a little oil to help the moisture factor. It's up to you how much to add, so start with a teaspoon and go from there.  At this point you can also add in the pinch of salt. 
8.  Raw almond butter made with this method smells and tastes different than roasted almond butter, but still delicious (and much easier to digest!)
__________________________________________
Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Fridays, Wellness Weekend, Healthy Vegan Friday 

Friday, July 19, 2013

Raw Strawberry Chocolate Cereal (nut free, grain free, vegan)

Breakfast can be sort of difficult when on a grain free diet (and/or a nut free diet).  Ever try purchasing a cereal that's grain free, nut free, cane-sugar free, and vegan.  Ha ha.  Good luck.  If one exists is't probably off-the-charts expensive (or comes in a 4 ounce bag).  Over the years I've adopted the motto: If you can't find it, make it, which has served me well.  I said good-bye to store bought cereals a while ago for several reasons.  But now I have only two reasons: it's cheaper and healthier to make at home.  That's really the bottom line.  I hope you give this cereal a try.  You can add just about anything to the base of seed mixture, so get creative.  I also must mention that my kids LOVE this recipe, as well as the apple cinnamon recipe, for breakfast or snack.  They literally squeal when they get up and see this breakfast waiting for them at the table.  Now that's a great way to start the day! 
Raw Strawberry Chocolate Cereal 
nut free, grain free, dairy free, cane-sugar free, vegan

Ingredients:
-2 cups organic raw sunflower seeds
-1 cup organic raw pumpkin seeds
-1 cup shredded coconut 
-1/4 cup raw hemp seeds
-3/4 cup coconut sugar
-2 1/2 cups fresh strawberries (small chop)
-1/4 cup + 2 tablespoons raw cacao powder 
-3 tablespoons chia seeds 
-1 teaspoon liquid stevia 
-1 teaspoon ground chia 
-1 teaspoon psyllium husk
-1/4 teaspoon salt 

How To:
1.  In a large bowl add the sunflower seeds and pumpkin seeds and cover with filtered water (about 2 inches over) and soak for at least 8 hours.  I like to soak mine as long as I can, so I gave mine about 15 hours. 
2.  After they have soaked, drain and rinse (do not pat dry or try to dry the seeds, you need the moisture).
3.   To a large bowl, add the wet seed mixture and all the other ingredients and mix well with your hands.  This is the really best way to incorporate all the ingredients. Here is the dehydrator  I use. 4.  I spread the mixture onto these screens (which come with the dehydrator). I do not use these fruit roll sheets. 
Make sure the seed mixture is in a nice thin layer so it dehydrates evenly and thoroughly.  
5.  I set my dehydrator between 110 - 115 degrees, put in the laundry room and let it rock.  After about 18 hours I check for the crisp level.  I dehydrate longer until that perfectly crisp texture is achieved.  
6.  The final mixture will be very stiff and pop out in a sheet.  Break into pieces and store in an air tight container.  This will keep for weeks.  But it never lasts that long.  
Here is what the cereal looks like when finished.  
It's very crispy and brittle.  
This batch makes a nice amount.   
I store in glass containers in the cupboard.  
*
Interested in another raw cereal?
See HERE for a Raw Apple Cinnamon version

And be sure to enjoy your homemade cereal with homemade nut or seed milk:

____________________________________________
Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Raw Foods Thursday, Whole Food Fridays, Wellness Weekend, Allergy-Free Wednesdays,

Tuesday, July 16, 2013

Allergy-Free Wednesdays Week 76: July 17, 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):

Raw Fudge Brownies With Chocolate Icing
From:  Oatmeal With a Fork

And here are my favorite recipes/posts from last week:

Chocolate Chip Doughnuts with Chocolate Glaze (Grain Free)
From: Allergy Free Alaska


Chocolate Granola For Anyone
From: Allergy Free Test Kitchen 

Raw Cherry Cream Cups
From: Gluten Free Cat
*
Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Friday, July 12, 2013

Refreshing Tropical Coconut Ice Cream (dairy free, SCD, Paleo, GAPS)

Once upon a time I ate cow milk ice cream.  And once upon a time I ate cow milk pineapple ice cream in Hawaii with my fiancĂ©, now husband) - wow 13 year ago (and I still remember that ice cream).  We were at the Dole pineapple plantation in Oahu.  It was the most delightful ice cream I had ever eaten.  Not really one for heavy, overly sweet or chocolaty treats, this pineapple ice cream was so refreshing and light.  I fell in love.  This tropical coconut milk based ice cream brought me back to that romantic stay in the islands.  In addition to pineapple, however, I added fresh mango, banana, and lime.  It's a real tropical explosion.  This recipes makes quite a bit - too much for my ice cream maker.  I suggest using the leftover mixture in popsicle molds or refrigerate to use in a smoothie.  I hope you enjoy it.  Mahalo.   

Ingredients:
-2 cans full fat coconut milk (3 cups). See here or here 
-2 cups fresh chopped mango
-1 1/2 cups fresh or canned pineapple 
-1 medium ripe banana (5 ounces worth)
-1/3 cup fresh lime juice
-1/4 cup honey (vegans use maple syrup or coconut nectar)

How To:
1. Add all the above ingredients to a blender and blend until well incorporated.  
2.  Fill your ice cream maker with the mixture (do not over fill) and churn until it starts to firm up and harden, and the ice cream maker starts to slow.  
3.  Transfer the ice cream to an air tight glass container and store in the freezer for at least 4 hours (I give mine a good 6 hours).
4. Remove 5  minutes before serving to allow ice cream to soften up a bit so it's easier to scoop out.
Shared on: Fat Tuesday Slightly Indulgent Tuesdays, Raw Foods Thursday, Wellness Weekend, Whole Food Fridays, Allergy-Free Wednesdays 

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