Author Archives: Amber

Monday, January 9, 2012

10 Minute Creamy Dairy-Free Mushroom Soup (SCD Friendly Recipe)

I grew up on mushroom soup. Loved it. But as an adult I haven’t given much thought to this popular childhood staple and funny thing I’ve never attempted to make an allergy friendly version for my kids? Not sure why. So I’m pretty excited about what I whipped up today. I had a bunch of mushrooms in the fridge on the verge of going bad (like, I’m going to forget about these puppies and I will be sad when they are old and stinky). Also in the fridge sat some left over cashew milk (used for a previous dinner). Same scenario (cashew milk was on the clock). So I said to myself: Could this work? Could I actually make a decent batch of mushroom soup (dairy free even)? By golly I did. So excited about it. And it took a whopping 10 minutes. Hello. No doubt there are many variations of dairy-free mushroom soup out there. I used what I had on hand. Sometimes things just work out.

Good times.

Ingredients

1/2 yellow onion, small chop

1/2 teaspoon salt

4-5 cups chopped crimini mushrooms (or preferred mushrooms)

2 cups cashew milk* (see below notes for water-cashew ratio…I make a thicker milk for baking and “creamed” dishes)

1 cup homemade stock (of choice: chicken, mushroom, veggie, etc.)

1 1/2 teaspoons garlic granules

Pepper for garnish or to taste

Preferred oil

How To

1. Add some oil to pot (I use a dutch oven); add onions, salt and saute until translucent

2. Add mushrooms and saute until soft

3. Add garlic granules, stir

4. Add cashew milk and broth

5. Bring to a simmer

6. Simmer until mixture starts to thicken: about 5 minutes

7. Remove from heat and blend with immersion blender (or any blending method of your choice)

8. Soup will thicken up even more as it cools

Notes

* For cashew milk: soak 1 cup of cashews in filtered water 4 to 8 hours. Drain, rinse, and blend with 3 cups filtered water (I use a Vitamix). Poor into glass jar and store in fridge up to 4 days.

picture credit

Shared on: Wellness Weekend, Real Food Forager , Pennywise Platter, Miz Helen’s Country Cottage, Melt in your Mouth Mondays, Traditional Tuesdays, The Healthy Home Economist, Slightly Indulgent Tuesdays, Just Another Meatless Monday, Ruth’s Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, Lunch Box Love Fridays, Sunday Night Soup Night

Posted by Amber at 5:05 am

Labels: dairy free, SCD, soups.

14 Comments

Sara @ Plant Powered Mom January 9, 2012 at 5:57 pm
Mmmm, this looks so good! Especially on a cold wintery day! I’ve never tried a soup with cashew milk/cream. I do a rose pasta sauce with it but a creamy soup is a great idea!
Reply
Amber January 9, 2012 at 9:43 pm
Hi There Sara,

Thanks! Your rose pasta sauce sounds divine. Have a beautiful day.

Be Well,
–Amber
Reply
hännah January 10, 2012 at 3:19 am
Cashew milk? I can’t believe I’ve never tried it but it sounds amazing!
Reply
Amber January 10, 2012 at 3:30 am
Hi There Hannah,

I have to say, it is a very tasty alternative to traditional mushroom soup!! I was pleasantly surprised! Please let me know if you give it a try.

Be Well,
–Amber
Reply
[email protected] January 12, 2012 at 6:36 pm
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/fat-tuesday-january-10-2012/

Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.
http://realfoodforager.com/probiotic-food-challenge-linky/
Reply
Miz Helen January 14, 2012 at 1:30 am
Hi Amber,
We just love mushroom soup and your recipe looks delicious. I can’t wait to make it. Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
Miz Helen
Reply
Matt @ FaveDiets January 16, 2012 at 10:50 pm
This soup looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a Quaker prize package: http://bit.ly/AeIHc6
Reply
- Matt @ FaveDiets January 16, 2012 at 11:02 pm
  Thanks for linking up!
  Reply
Amber January 16, 2012 at 11:20 pm
Hi Matt,

No problem! Thanks for the invite.
Reply
Linda January 18, 2012 at 1:12 am
I love mushrooms and this soup looks great. I was amazed when I went dairy free at how well recipes turn out with nut based alternatives.
Reply
- Amber January 18, 2012 at 1:46 am
  Hi There Linda,
  
  I could not agree more! I always felt terrible after eating a heavy creamed soup or dish. Now I feel amazing and energized with dairy alternatives. Food tastes just as great with the added bonus of feeling terrific after you eat!
  
  Be Well,
  –Amber
  Reply
Debbie @ Easy Natural Food March 28, 2012 at 7:03 pm
Love it! So simple, so economical! Looks super tasty too Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
Reply
Debbie June 27, 2012 at 11:00 am
This was so divine! I made it tonight and my whole family loved it. We are all dairy free, so mum was absolutely delighted to have mushroom soup – something she hadn’t had in years. This is going on my favourites =]
Reply
- Amber July 20, 2012 at 12:54 am
  Thank you, Debbie! So glad to hear. Really warms my heart. Thank you for sharing.
  Reply

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Friday, January 6, 2012

Roasted Leek and Mushroom Pork Chops Topped with Homemade Applesauce (SCD Friendly Recipe)

This is the easiest dinner in the world to make and it tastes like you spent hours meddling with it. I’m a sucker for the sweet/savory factor, and this dish delivers. The leeks and mushrooms become perfectly roasted under the pork chops and the applesauce is a burst of sweet delight. It’s extremely satisfying. This is my sweet husband’s new favorite dinner. And it’s so easy – even he can make it!

Chops

Ingredients

3 cups chopped leeks (2 medium leeks or 3 small)

3 cups chopped mushrooms (I use baby Crimini)

3-4 boneless pork chops (I trim off most of the fat)

Salt, pepper, garlic granules, oil

How To

Preheat oven to 350

1. Half leeks and chop (use all the white and the green until the leaves), large chop mushrooms; put leeks and shrooms in your favorite roasting dish

2. Toss with 1 1/2 tablespoons of oil

3. Place pork chops on top of leeks and mushrooms

4. Oil one side of chops; sprinkle with salt, pepper and garlic grans

5. Turn chops over and do the same to the other side

6. Cook for 20 – 30 minutes, or until internal temperature of chop reaches at least 160 degrees

Applesauce

Ingredients

4 apples of your choice (I use a mix of green and red)

3 tablespoons of oil (I use grapeseed)

1/4 cup filtered water

2-3 tablespoons orange juice (equals about the juice from 1/2 Navel orange)

2 tablespoons honey

1/8 teaspoon salt

1/4 teaspoon cinnamon

How To

1. Peel and small chop apples

2. In a pot over medium heat, add apples, oil & salt

3. Cook for about 2 minutes, add the water

4. Cook for about 2 minutes, add orange juice

5. Cook for about 2 minutes, add honey & cinnamon

6. Give a good stir and turn down to low, cover

7. Allows apples to steam cook in the covered pot on low heat for 10 minutes. Turn off heat and let applesauce sit in pot until you’re ready to spoon them onto your pork chop

Notes

*If applesauce is made earlier in the day and cooled, you can most certainly spoon some on top of the chops and place back in the oven for a few minutes. I prefer this method. But I’m sure room temp or cold applesauce would be equally delicious.

shared on: Real Food Forager, Pennywise Platter, Miz Helen’s Country Cottage, Monday Mania, Ruth’s Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, GFE’s March Virtual Support Group, Friday Foodie Fix,

Posted by Amber at 6:56 am

Labels: dairy free, gluten free, main dish, SCD.

11 Comments

Jen January 6, 2012 at 7:26 pm
You are personally responsible for increased food cravings in my life. If I gain weight – I’m holding you responsible. These chops look soooo good. My hubby is going to be very happy when I make them. Thanks for the great recipes!
Reply
Laura January 6, 2012 at 8:00 pm
Amber,

This recipe looks fantastic. My husband LOVES pork chops so I am very excited to try this recipe. What a unique combination of ingredients too!
Reply
Amber January 6, 2012 at 8:35 pm
Hi There Jen,

Ah, you are so funny! So my advice is to make 1 little chop and split it, because you will want to eat like 10!

Oh, and I made your chicken with mushroom “cream sauce” dish last night – WOW – LOVED IT! I will be posting about it very soon.

Thank YOU for all the great recipes!!!

Hugs,
–Amber
Reply
Amber January 6, 2012 at 8:40 pm
Hi Laura,

Thanks! Looks like our husbands have a lot in common. He LOVES anything pork. We eat chicken and turkey mostly, so it’s nice to break out of that and have a little something different. I hope you enjoy this dish too!

Best,
–Amber
Reply
[email protected] January 7, 2012 at 1:22 am
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

http://realfoodforager.com/fat-tuesday-january-3-2012/
Reply
[email protected] January 8, 2012 at 3:55 am
This great post is featured at Sunday Snippets this week! Thanks for sharing! Come and check it out!

http://realfoodforager.com/sunday-snippets-january-8-2012/
Reply
Amber January 8, 2012 at 4:17 am
Hi There Jill,

Thanks so much for the link up. I am going to jump on over and check out all the other great recipes and posts.

Be Well,
–Amber
Reply
Miz Helen January 8, 2012 at 3:57 pm
Amber, there is nothing better than Pork Chops and Applesauce and your recipe looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Reply
Amber January 9, 2012 at 1:50 am
Hello Miz Helen,

Why thank you so much. And I can’t agree more about the chop-applesauce combo, pure magic.

Be Well,
–Amber
Reply
HippyMa January 19, 2012 at 12:22 pm
Amber,

I loved this recipe it was a big hit!! The only thing I noticed is that my applesauce was a little “oily” -did I use too much, or do you have a substitute?
Thanks!!
Reply
Amber January 19, 2012 at 3:31 pm
Hi There,

I’m so glad you enjoyed the recipe!

I’ve made the applesauce about a dozen times and I’ve never run into an oily problem. So let’s see…

My first thought is the oil. I use grapeseed oil. This may be the difference. I find grapeseed oil less oily than most oils. If you also used grapeseed and still have the oily issue,then perhaps just use 1 tablespoon next time. Or just omit the oil and use a little more water when you are sauteing the apples. I add in the oil for some added healthy fats (I make the applesauce for my kids during the week and they gobble it up). Let me know if you try it again and if adjusting the oil or changing the oil works out for you. Thanks for your feedback.

Have a great rest of your week,
–Amber
Reply

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Tuesday, January 3, 2012

Holistic Healing for The Common Cold

Information in this post was complied from a
popular Holistic Healing Reference Book:

Prescription for Nutritional Healing

*Please see a holistic practitioner or other medical professional before

implementing any holistic healing regimen. This post is for informational purposes only.

The Common Cold

The common cold is an infection of the upper respiratory tract caused by a virus. Cold weather does not cause colds, although most colds are caught in the fall and winter. This is because cold viruses thrive better in colder temperatures, when there is less humidity in the atmosphere.

There are more than 200 viruses that can cause the common cold, but the most common ones are rhinoviruses. The well-known symptoms include head congestion, nasal congestion, sore throat, coughing, headache, sneezing, and watery eyes. Children may develop a low grade fever, but this is rare in adults.

Colds usually strike eighteen to twenty-four hours after the virus enters the body. Most colds clear up on their own in a week to ten days, but occasionally a cold can lead to a more serious illness, such as bronchitis, a middle ear infection, or sinus infection. It is estimated that healthy adults get an average of two colds per year. Children generally get many more because their immune systems are immature and they have not yet developed immunity to many of the viruses that cause colds.

*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. A supplement blend of A, C, E, plus the minerals selenium and Zinc (If looking for an allergy friendly brand (including wheat and dairy free) try ACES + Zn from Carlson Labs). Use as directed on label.

2. Vitamin A plus carotenoid complex (betatene). Helps inflamed mucus membranes and strengthens the immune system. 15, 000 IU daily, DO NOT exceed 10,000 IU if pregnant.

3. Vitamin C with bioflavonoids (5,000 – 20,000 mg daily in divided doses). Fights cold viruses. For children use buffered vitamin C or calcium ascorbate.

Nutrients ~ Important

1. Free Form amino acid plus N-acetylcysteine. (use as directed on label). To supply needed protein for healing. The N-acetylcysteine is a powerful antioxidant.

2. Garlic capsules. Kyolic is a great brand. Check your local natural foods store. (Use as directed on label). A natural antibiotic and immune system enhancer.

3. L-lysine. 500 mg daily on an empty stomach, take with water or juice. Do not take with milk. Take with 50 mg vitamin B6 and 100 mg vitamin C for better absorption. Aids in destroying viruses and preventing cold sores. Caution: do not take lysine for longer than 6 months at at time.

Nutrients ~ Helpful

1. Multi-Vitamin: (dosage: as directed on label)

All nutrients are necessary in balance: use an iron free, wheat-free, yeast-free, dairy free product only.

2. Kyo-Dophilus from Wakunaga (dosage: as directed on label)

A dairy-free and yeast free probiotic formula. Or use probiotic of your choice.

3. Olive leaf extract. (dosage: as directed on label)

Supplements with antibiotic and antiviral properties.

Recommendations

1. Sip hot liquids such as turkey, chicken or vegetable broth. Drink potato peel broth twice a day – make it fresh daily. You can add a carrot, celery, garlic and/or onions.

2. Remain as active as possible. Not only is staying in bed for ordinary sniffles unnecessary, but it will probably make you feel worse; moving around helps loosen built-up phlegm. If you have a fever, do not engage in excess activity or exercise.

3. Wash your hands often & flush facial tissues. Remove aggravating food from your diet, such as dairy, wheat, sugar, and alcohol. Increase healing foods such as fresh, organic fruits and vegetables. Include these in smoothies.

Helpful Herbs

1. Elderberry is recommended for upper respiratory tract infections and headaches associated with colds. It promotes sweating and can help to break a fever. Research has found that elderberry is effective against colds because it contains antioxidant flavonoids that protect cell walls against foreign substances.

2. Eucalyptus oil is helpful for relieving congestion. Put 5 drops in a hot bath or put 6 drops in 2 cups boiling water and inhale the stream. Add 3 drops of oil to lotion and rub on chest and back before bed.

3. For sore throat add 3 – 6 drops of pure tea tree oil to water and gargle. Repeat this up to three times per day. Take up to 2 tea tree oil lozenges and allow them to dissolve slowly in your mouth.

4. Ginger, pau d’arco, slippery elm, and yarrow tea can calm the common cold. Hyssop an evergreen that can be taken as tea, acts as an expectorant and has antiviral properties. Mullein is useful for coughs and congestion. Red clover helps clear accumulated toxins in the lymphatic system that may cause congestion and inflammation. (For making a tea, add 1 teaspoon of dried herb to 8 oz boiling water).

Cautions

1. Do not take sage if you suffer from any type of seizure disorder or pregnant/nursing.

2. Do not take goldenseal internally on a daily basis for more than one week at a time. Do not use during pregnancy or if you are breastfeeding, use with caution if you are allergic to rageweed. If you have a history of cardiovascular disease, diabetes, or glaucoma, use it only under a doctor’s supervision.

3. Talk with your holistic healer or medical doctor before taking ANY herbs while pregnant or breastfeeding. Some can be very dangerous to your baby!

Conclusions

1. Colds are inconvenient, but with healing foods, herbs, and positive energy, you can kick the virus sooner than later and be back to your active self.

2. 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. 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 body…it’s the only one you’ve got!

Shared on: Traditional Tuesdays, Healthy Second Wednesday

Posted by Amber at 6:00 pm

Labels: Holistic healing.

2 Comments

Carrie - young living oil lady February 1, 2012 at 2:51 pm
Love your blog!! I have shared a few DF recipes. I look forward to revisiting your site! Living healthy, naturally, is the way to go. Blessings to you!
Reply
Amber February 17, 2012 at 3:59 am
Hi There Carrie,

Thank you for your kind words! I agree with you 100%.

Be Well,
–Amber
Reply

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Saturday, December 31, 2011

Monthly Round-Up (December 2011)

“Dashing through the snow,
with an alternative menu in tow,
check out this spread,
it’s a feast instead
of the traditional one you know…”
(How I would sing Jingle Bells on my way
to a Holiday dinner.)

Here are my 10 picks for December.
Some I’ve tried, others I look forward to trying:

*
Deanna’s Cashew Carob Coconut Butter

I’m swooning over this recipe. The ingredients are right up my alley.
My kids would LOVE this!

Amy’s Cut Out Sugar Cookies (Dairy Free)

These were such a nice alternative to traditional sugar cookies…

and Santa loved them too

Tessa’s Vegan Samoa Toasted- Coconut Chocolate Cookies

A blast from my past…can’t wait to make these!

Maggie’s Gingerbread Cupcakes
Ginger is my all-time favorite! I will be making these very soon.

Shirley’s Mushroom Chili

Our tradition is chili on Christmas Eve, and this year
I tried Shirly’s version with mushrooms. Loved it!

Vickie’s Chestnut Stuffing

So inventive – so wonderful for the SCD community

Amber’s Vegan Persimmon Cranberry Pudding
So fun to eat pudding without any added sugar

Golubka: The Most Gorgeous Holiday Celebration I’ve ever seen!

Scroll down to check out the recipes. Ingenious!
I mean, come on, look at that centerpiece!!!

Hallie’s Maple Pecan Tart

Pecan pie is my Husband’s favorite, but the traditional version makes me cringe. This recipe looks like a wonderful, satisfying alternative; can’t wait to try it

Meghan’s Better Than Caramel Corn
This was super good…and ridiculously easy. Such a nice alternative for those
of us who can’t digest corn, or for those with corn allergies

Wishing you laughter, love and peace in the New Year.

Warmly,

–Amber

Posted by Amber at 4:58 am

Labels: Monthly Round-Up.

7 Comments

Vicky December 31, 2011 at 10:10 am
Amber, thank you for including my Chestnut Stuffing recipe in your monthly round-up, my Grandma would have been delighted that her recipe is spreading far and wide! I only had to tweak it a little to make it SCD legal!
Reply
Tessa Domestic Diva December 31, 2011 at 3:23 pm
Great roundup, I am earmarking several to try!!Happy New Year my friend! And thank you for including my Samoas!
Reply
gfe--gluten free easily January 1, 2012 at 2:00 am
You are such a dear to include my mushroom chili, Amber! We are due to have that again here. I have to time it for guests or my support group meeting as it’s too much for just the two of us. My group loves it though so I might make it for our next meeting. 😉 Several of these recipes have already piqued my interest, but a few are new to me. Will check them out–thanks! Love your alternative song, too.

Happy New Year, dear! xo,
Shirley
Reply
Amber January 1, 2012 at 7:38 pm
Hi Vicki,

Wow! I love that this is your Grandma’s recipe. How creative. I’m still getting to know chestnuts (made them the other night and it was very interesting). But oh they are SOOO good!

Happy New Year to you. Thanks again for the great recipe.

–Amber
Reply
Amber January 1, 2012 at 7:40 pm
Happy New Year to you too Tessa! Looking forward to more of you wonderful, inspiring recipes in the New Year.

Hugs,
–Amber
Reply
Amber January 1, 2012 at 7:43 pm
Hi There Shirley,

Well thank you for always being such an inspiration. It’s hard to NOT find something to share with others from your recipe index. I thought this Chili was very inventive and very tasty. It was a big hit on Christmas Eve.

Happy New Year to you!
Reply
gluten free January 3, 2012 at 6:55 am
It is new to me. I was not aware of it before. I would to take this opportunity to say thank you very much for sharing such a nice recipe!
Reply

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Tuesday, December 27, 2011

Roasted Garlic Lentil Hummus Dip (SCD Friendly Recipe)

This month’s Go Ahead Honey, It’s Gluten Free recipe carnival is hosted by Mrs. Ed’s Research and Recipes.

I was recently introduced to Mrs. Ed’s blog by Shirley @ GFE. Among other things, Mrs. Ed’s blog is dedicated to recipes for the Specific Carbohydrate Diet (SCD) and she has a fantastic recipe index. I was so thankful for this reference and Mrs. Ed’s wonderful information. So keeping in theme with the SCD, I created a fun twist on traditional hummus by using lentils. Lentils are legal on the SCD if prepared properly. Breaking the Vicious Cycle recommends soaking lentils to remove indigestible sugars (up to 6 hours is fine). Chickpeas are illegal on this diet, so lentils make a great substitute for hummus. And you know I’m insane over garlic so of course I threw in a ton.

I always have dip in the fridge. I snack on it throughout the day, and all you busy mommies out there know how easy it is to forget to feed yourself – and feed yourself healthy food! Here are some other fun (not necessarily SCD dips I love to make during the week):

Raw Carrot Hummus

Cilantro Hummus

The Perfect Pesto (great as a dip)

Vegan Dill “Cream Cheese”

Have dip…will have dippers!

In all honesty, my favorite dippers are fresh fruit or vegetables. Simple carrot and celery sticks, sliced apple, dehydrated bananas, etc. I also LOVE Kohlrabi (although this is illegal on the SCD) it doesn’t bother me at all at this time. When I start the diet I will see how it works with my system as I progress. But for now it’s a fave.

Ingredients

-2 cups cooked green lentils (shown with yellow lentils above, but these are hard to find, so green lentils are great and actually much more flavorful)!
-1/4 cup tahini
-1/4 cup lemon juice
-1/2 cup roasted garlic (or 2 teaspoons garlic granules)
-1/2 teapsoon salt
-1/3 cup oil of choice (more if needed)

How To
1. To prepare lentils: soak 1 cup lentils up to 6 hours. After the soak, discard water. Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) until water is absorbed.
2. In food processor fitted with the s-blade, blend cooled lentils, tahini, lemon, garlic and salt.
3. Drizzle in oil, add more if needed
4. Garnish with dried apricots and pine nuts – this hummus is super yummy with the contrasting flavor of dried apricots!
5. Store in airtight container in fridge.

Salud!

Shared on: Fat Tuesdays, Traditional Tuesdays, Wellness Weekend & Pennywise Platter

Posted by Amber at 4:59 am

Labels: dairy free, dips, gluten free, go ahead honey, SCD, vegan.

15 Comments

Jill@ RealFoodForager.com December 28, 2011 at 1:54 am
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

http://realfoodforager.com/2011/12/fat-tuesday-december-27-2011/
Reply
gfe--gluten free easily December 28, 2011 at 2:08 am
This dip looks delish, Amber! Thanks for the link love, too!

xo,
Shirley
Reply
Amber December 28, 2011 at 3:04 am
Hi Jill,

Thanks! I will definitely check out your Sunday Snippet.

Be Well,
–Amber
Reply
Amber December 28, 2011 at 3:06 am
Hi There Shirley,

Thank you so much for the GREAT reference.

Big Hugs,
–Amber
Reply
Vicky December 28, 2011 at 4:58 pm
Glad you stopped by! I love your blog! This hummus recipe sounds delicious!
Reply
Char @ www.charskitchen.ca December 28, 2011 at 7:26 pm
Ooohhh gosh that sounds so good! And I love how you garnished it 😀
Reply
Mrs. Ed December 28, 2011 at 8:18 pm
Amber, I have the Go Ahead Honey recipe round-up posted:

http://mrsedsresearchandrecipes.blogspot.com/2011/12/go-ahead-honey-its-gluten-free-dips-and.html
Reply
Mrs. Ed December 28, 2011 at 8:23 pm
By the way, this looks yummy. I love garlic too.
Reply
Amber December 30, 2011 at 2:40 am
Hi There Vicki~

Thanks so much!

Be Well,
–Amber
Reply
Amber December 30, 2011 at 2:41 am
Thanks Char! I must say, the garnish (dried apricots) is quite delicious with the savory garlic.

Cheers,
–Amber
Reply
Amber December 30, 2011 at 2:42 am
Hello Mrs. Ed,

Thanks for the heads up. I’m going to jump over to your site and check out the other recipes!

Be Wel,
–Amber
Reply
Gretchen @gfedge December 31, 2011 at 9:24 pm
Lentil hummus – different in a good way. I always have lentils and never thought to soak them like other dried beans. Thanks for sharing this at Wellness Weekend.
Reply
Amber December 31, 2011 at 10:45 pm
Hi There Gretchen,

Thanks for your comment. You can omit soaking the lentils if you aren’t on the SCD (Specific Carbohydrate Diet) but you must soak if on the diet to remove excess sugars. If not on the diet, you can just rinse the lentils and cook in a 2:1 ratio (2 cups water for every 1 cup dried lentils).

Happy New Year to you,
–Amber
Reply
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Monday, December 26, 2011

The Liebster Blog Award

What an honor from Tessa The Domestic Diva who chose my blog, along with 4 other fabulous blogs, for the Liebster Blog Award! Thank you Tessa!! Please check out Tessa’s blog. She’s a fabulous mommy of three with a wonderful blog showcasing her delicious, easy and allergy-friendly recipes.

I started The Tasty Alternative a few months ago after years of alternative cooking. The motivation and inspiration that once encircled me was dangling by a mere thread. I needed something more! I was in need of inspiration and a feeling of connection to others who, out of necessity or other reasons, follow an alternative food lifestyle. Blogging offers me this validation and connection to so many kind and talented folks dedicated to health, family and alternative cuisine.

Here are 5 wonderful blogs that have fewer than 200 followers. Please take the time to check them out.

A Life Without Ice Cream

Gluten, Dairy, Sugar Free

Char’s Kitchen

Dairy Free Betty

The Cyclist’s Wife

The Liebster award originated in Germany. The word “Liebster” is a term of endearment meaning “dearest”, “beloved” or “favorite.” The aim of the award is to bring attention to blogs with fewer than 200 followers.

To accept the award Thank your Liebster Blog Award presenter on your blog, then…

1. Link back to the blogger who awarded you.
2. Give your top 5 picks for the award
3. Inform your top 5 by leaving a comment on their blog.
4. Post the award on your blog.

Posted by Amber at 4:22 pm

Labels: awards.

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Saturday, December 24, 2011

Happy Holidays To You!

Wishing you a safe, happy and healthy Holiday, full of laughter and love!

Best Wishes,

–Amber & Family

(Check out my Mom’s crazy Nutcracker collection there to the left!)

Posted by Amber at 7:00 am

Labels: Uncategorized.

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Tuesday, December 20, 2011

Mint Chocolate Chip Coconut Ice Cream

My sweet husband celebrated his birthday on Sunday. When asked what he wanted for his birthday dessert he declared, “Oh, your pumpkin brownies! and mint chocolate chip ice cream.”

Done and done my love.

His all-time favorite ice cream is mint chocolate chip. Our local Coop carries the coconut version and a few months ago I finally made my own batch. And I kick myself for waiting so long. It’s soooo easy to make and absolutely delicious.

Here’s how I presented the brownie and ice cream to the birthday boy

Brownies fresh from from the oven

I went with ice cream and melted chocolate

Mint Chocolate Chip Coconut Ice Cream

Author: Amber from The Tasty Alternative

Ingredients

2 cans coconut milk
1 teaspoon vanilla extract
2½ teaspoons peppermint extract
⅓ cup grade B maple syrup or honey
½ cup shaved chocolate (any chocolate bar will do)
Melted Enjoy Life chocolate chips makes a great chocolate drizzle

Instructions

Add coconut milk, vanilla, peppermint & maple syrup (or honey) to blender and blend until incorporated, add to ice cream maker.
Check ice cream maker after about 15 minutes. When the mixture thickens up a bit and about to get super thick, add in chocolate shavings and continue mixing.
Remove mixture from ice cream maker when a ball of ice cream forms
Transfer ice cream to glass storage and place in freezer for a few hours
Remove from freezer about 20 minutes before serving
Melt remaining chocolate for drizzling when ready to serve

Happy Birthday to my best friend, the love of my life, and the greatest man and father I know.

*****

Opening birthday presents in the morning

Shared on: Slightly Indulgent Tuesdays , Full Plate Thursdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Raw Foods Thursday,

Posted by Amber at 4:15 am

Labels: dessert, ice cream, Paleo, vegan.

8 Comments

Tessa Domestic Diva December 20, 2011 at 4:52 am
I got to chose 5 bloggers to pass the Liebster Award on to…hint hint!
http://tessadomesticdiva.blogspot.com/2011/12/leibster-blog-award.html
Reply
Amber December 24, 2011 at 6:45 am
Thanks Tessa! You’re so awesome.

I will be sure to present my 5 blogger picks after the Holiday. Until then…

Happy Holidays to you and your family!

Hugs,
–Amber
Reply
Jen January 2, 2012 at 10:25 pm
I canNOT get over this ice cream! It’s delicious! We’re oohing and ahhing over it right now! I’m going to do a recipe review on my site about it (you will get all the credit). Thank you! Thank you! Thank you! – Jen from mybigfatgrainfreelife.blogspot.com
Reply
Amber January 3, 2012 at 2:01 am
Hi There Jen,

Thank you! You sound JUST like me the first time we ate this. We were all moaning about it like little animals! So glad to find your blog, Jenn! Your recipes are brilliant.

Wishing you happiness and good health in the New Year!

Warmly,
–Amber
Reply
Miz Helen January 8, 2012 at 3:55 pm
Hi Amber,
Your little ones are just adorable! What a lucky Birthday Boy, that ice cream is awesome. I will be making it for my granddaughter the next time she visits, we will really enjoy it. This is a great post. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Reply
Amber January 9, 2012 at 1:54 am
Hello Miz Helen,

Ah, thank you! They are very sweet children and we all have fun together! Please let me know how your granddaughter enjoys the ice cream! It’s a huge hit in our house.

Best,
–Amber
Reply
Miz Helen January 13, 2012 at 2:32 pm
Congratulations!
Your recipe is featured on Full Plate Thursday for the 1st Anniversary Party. Hope you have a good week end and enjoy your new Red Plate!
Miz Helen
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SouthWest Grilled Chicken, Mint Choc Chip Ice Cream, Ginger Chicken and More May 7, 2014 at 1:26 pm
[…] Mint Chocolate Chip Coconut Ice Cream @ The Tasty Alternative […]
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Friday, December 16, 2011

Vegan Persimmon Cranberry Coconut Pudding (no bake)

Is it just me, or are persimmons the most AMAZING fruit ever. They taste like candy no? My kids go crazy for them and it’s refreshing to have a different fruit there in the fruit basket.

I know I’m not breaking the mold here with the idea of a no-bake pudding. But I so wanted to find a way in incorporate persimmons into a dessert, and a no-bake pudding was the front runner. No fuss, few ingredients, nutritionally dense…all big winners in my book. I was craving something cold, creamy, and sweet (but not too sweet, you know I like the tart stuff). The coconut, persimmon, cranberry combo did the trick. This pudding turned out really well and I wanted to share its wonderful, flavorful simplicity with you.

Ingredients

1 can full fat coconut milk, I used this brand (it’s a BPA free can)

4 ripe fuyu persimmons (a non-astringent vareity; they are squat and look like a tomato)

1/4 cup cranberries

2 tablespoons ground chia seeds

How To

1. Soak cranberries in filtered water until soft, 1-2 hours.

2. Peel and chop persimmons

3. In blender (high speed or otherwise) blend coconut milk, strained cranberries, persimmons, and ground chia.

4. Store in refrigerator until cool. Treat like pudding and enjoy with granola, dried fruit, or any other choice topping.

Notes

*This pudding tastes better with time, as the flavors combine and the coconut flavor decreases quite a bit. My husband had trouble identifying the coconut…and this was shocking because he has impeccable taste buds.

*Add more cranberries, if desired, it will certainly increase the tart factor.

*You can add a sweetener of choice, but I prefer the sweet to tart ratio in this recipe. I don’t care for too sweet.

*Coming soon…persimmon cranberry ice cream (stay tuned)

About Persimmons

Health benefits of persimmon fruit

The fruit is low in calories (provides 70 cal/100g) and fats but is rich source of dietary fiber.
Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
Fresh permissions contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that plays a role in aging and various disease processes.
zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent “Age related macular disease”(ARMD) in the elderly.
The fruits are also very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin…etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.
Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells.
(above facts complied from this site)

Shared on: Wellness Weekend, Just Another Meatless Monday, The Prairie Homestead, Melt in your mouth Monday, Mangia Mondays, Midnight Manic Meatless Mondays, Slightly Indulgent Tuesdays, Traditional Tuesdays, Pennywise Platter Thursdays, Fat Tuesdays, Raw Foods Thursday

Posted by Amber at 3:26 pm

Labels: ACD, dairy free, dessert, gluten free, nut free, pudding, vegan, xanthan gum free.

10 Comments

Vegiegail December 16, 2011 at 7:29 pm
OMG—yum!!!!!
Reply
Amber December 16, 2011 at 9:59 pm
Hi Vegigail,

Thanks! It is a very interesting combination of flavors.

Be Well,
–Amber
Reply
Ricki December 18, 2011 at 3:03 am
I love, love persimmons, too! The color of this is very intriguing . . I would have thought it would turn out more pink with the persimmon/cranberry combo? Thanks so much for linking up to WW this week!
Reply
Amber December 18, 2011 at 3:12 am
Hi There Ricki~

Yeah, a fellow persimmon lover!

I was very surprised too when the color turned out rather muted. Here I thought the pudding was going be golden orange like the beautiful persimmons. I call it peachy!

Hope your Holiday is going well so far.
Best,
–Amber
Reply
hännah @ dishesanddishes December 20, 2011 at 6:34 pm
You just reminded me of how long it has been since I made a chia seed pudding. This recipe looks wonderful and so inventive. Thanks for sharing!
Reply
Amber December 23, 2011 at 2:40 am
Hi There Hannah~

Thanks! Chia pudding is the best!

Happy Holidays to you.

Be Well,
–Amber
Reply
Jill@ RealFoodForager.com December 28, 2011 at 1:56 am
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

http://realfoodforager.com/2011/12/fat-tuesday-december-27-2011/
Reply
Tessa Domestic Diva January 11, 2012 at 8:33 pm
You know something crazy…I’ve never had a persimmon before!! Weird…I have to find one stat and put the mystery to rest!
Reply
Amber January 11, 2012 at 9:37 pm
Hi Tessa,

I think you will love them. Just make sure they are nice and ripe. They are my daughter’s favorite! Please let me know what you think. We don’t have them all the time, but it’s a fun change now and then.
Reply
Heather @Gluten-Free Cat May 16, 2013 at 1:25 am
I’ve never done anything with persimmons. What a fun recipe to try! Thanks for sharing this at Raw Foods Thursdays. I’m always so amazed at what I learn each week!!

Heather
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Wednesday, December 14, 2011

Cranberry Almond Honey Cookies: A Specific Carbohydrate Diet (SCD) Friendly Recipe

I’ve shared before that I often eat and blog. I’m doing it right now in fact. Eating this cooking (on number 5 to be exact). Sigh, this is the beginning of something. Something that may change my life.

These cookies are a big deal for me because they are my first Specific Carbohydrate Diet (SCD) cookie. And they are good…and they didn’t fall apart! I made these a few weeks ago but added baking powder (which is an illegal food), but luckily baking soda worked fine. I will be starting the SCD here shortly and until then I will be creating recipes for myself to eat during this adventure. My plan is to try the diet for 1 month. The SCD has shown to help folks like me who suffer from Crohn’s Disease (and other forms of IBD, Celiac & Autism). I was diagnosed with Crohn’s in 2004 and medication free up until a couple months ago. Now I am determined to wean off the meds. It’s hard for me to believe I just learned about the SCD like 2 months ago!! Geez, where have I been? Shirley over at gfe has been such a wonderful, loving support. Thank you Shirley! I’m sure I will be calling upon her for support and a pick-me-up here and there after I start this new food routine. I’m currently reading this book and I will be sharing what I’ve learned, and my new recipes here very soon.

Shirley recently sent me some excellent blog resources dedicated to the SCD:

1. Mrs. Ed’s Research and Recipes

2. Straight Into Bed Cake Free and Dried

3. Z’s Cup of Tea

And a few I’ve found by luck:

1. Roost

2. The Dietary Adventures of Jilluck

3. Against All Grain

Ingredients
1 cup dried cranberries, soaked in filtered water for about 2 hours (find unsweetened, or sweetened with only fruit juice, and always free of sulfur dioxide).

2 cups raw organic almonds (preferably soaked and dehydrated for optimal digestion)

1/2 cup coconut flour

2 teaspoons baking soda

1/4 cup honey
1/4 cup coconut oil, melted

1/4 teaspoon salt
1 teaspoon vanilla

How To
Preheat oven to 375 degrees
1. In food processor (fitted with S-blade) grind almonds until they release a bit of oil. Add coconut flour and blend into a light, fluffy flour. Add salt and baking soda. Blend.
2. Strain cranberries and add to food processor and pulse, pulse, pulse, until the flour is incorporated with berries and forms a ball of dough.
3. In separate bowl mix together melted oil, honey, and vanilla.
4. With hands mix dry ingredients with wet ingredients. To create cookie I recommend making a ball first, then with wet palms, press into little cookies.
5. Bake 12-13 minutes. Take care to not overcook

Notes
*I recommend storing in a closed container in the fridge or leave open to the air on your counter. Storing in closed container at room temp will cause these cookies to become very soft.

Shared on Slightly Indulgent Tuesdays, Traditional Tuesdays & Week 5 of Home for the Holidays: Gluten Free Style

Posted by Amber at 6:20 am

Labels: cane sugar free, cookies, dairy free, dessert, egg free, gluten free, SCD, vegan, xanthan gum free.

4 Comments

Tessa Domestic Diva December 14, 2011 at 7:39 pm
sounds delicious…hang in there for the transition…those always seem to the hardest times until you get the hang of things!! I will be thinking of you!
Reply
Amber December 14, 2011 at 10:09 pm
Hi There Tessa,

Thank you for your sweet message and support. And you’re so right about this being the most difficult part. I’m still in the process stage. I like to take my time when starting something new like this. In my experience this is a very successful, organized approach and works well for me. I’m nervous…but hopeful!

Hugs,
–Amber
Reply
gfe--gluten free easily December 26, 2011 at 4:41 pm
Those look so good, Amber! Great job. I agree with Tessa, that initial transition is the hardest. In fact, even when we know that it will be so much easier on the other side after that “speed bump,” it’s still hard to make the transition. Big kudos to you, dear! You’ll be improving your and your family’s health and so many others’. I’m thinking my own motto for the new year will be “Keeping the Grains Off the Shelf foor 2012″!

xoxo,
Shirley
Reply
Amber December 26, 2011 at 5:19 pm
Hi There Shirley,

Thank you for your kind words. I feel such warm support which makes these sort of changes so much easier.

Hugs to you,
–Amber
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Health benefits of persimmon fruit

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