Category Archives: dairy free
Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)
Ingredients and directions for everything:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract
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.
-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
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.
-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
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.
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla
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.
*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.
Raw Foods Thursday, Pennywise Platter Thursdays, Wellness Weekend, Pure Ella Potluck Party
–2 six ounce cans of clams, chopped up a bit*
-1/3 cup cooked and chopped bacon (omit if you cannot find SCD/Paleo bacon)
-1/2 teaspoon fresh thyme, chopped
-2 1/2 cups raw cashews (soaked for at least 5 hours in filtered water)
-5 cups filtered water (or broth)
-3 tablespoons clam juice
-1/2 + 1/2 teaspoon salt
-2 teaspoons garlic granules
-3 tablespoons olive oil (I recommend olive oil for its buttery flavor)
-Ground pepper to taste, and more salt if needed
1. Crisp up 4 to 5 pieces of GOOD bacon in a pan, then give it a small chop. Set aside.
2. In a soup pot, add in the olive oil, onions, celery root, and 1/2 teaspoon salt and saute for 10 minutes on medium low.
3. To the onions and celery root, add in the carrots, celery, and fresh thyme and saute for 5 – 7 minutes over medium heat. Stirring frequently.
4. When the veggies are tender, add in the two drained cans of clams and 3 tablespoons clam juice (do not add in all the clam juice from both cans…just 3 tablespoons). Stir clams around with the veggies. Then add in the final 1/2 teaspoon salt, 2 teaspoons garlic granules, and 2 cups of water (or broth). Bring to a simmer for 3 minutes.
5. While the veggies and clams are gently simmering, drain the cashews and add them to a blender with 3 cups filtered water. Blend on high for 30 seconds.
6. Immediately add the blended cashews to the pot with the veggies and clams. Stir and allow everything to come to a GENTLE simmer – please do not boil this mixture…it will not taste great if it burns on the bottom. Simmer very gently for 5 minutes, stirring frequently. Be sure to scrape the bottom of the pot, making sure the veggies and cashew cream does not stick. I use a large wood spoon, a silicone spatula will also work great.
7. The mixture will greatly thicken as it heats up. After the 5 (gentle) minute simmer, turn the mixture down to very low so the simmering stops, cover, and allow it to continue to warm for 30 minutes, stirring once in a while
8. After 30 minutes you can serve, or turn the heat off and let the mixture sit.
9. When ready to serve, gently heat through, taking care to not burn the mixture.
-Upon serving, add in some pepper to taste. Other options include chopped crisp bacon, green onions, a lemon wedge, or chopped parsley. Serves 4
*Serve with grain-free crackers to keep this SCD & Paleo or serve with Gluteno original crackers (these taste like those little oyster crackers typically served with New England Clam Chowder). Grain free “cornbread” is also excellent with this soup.
*The type of clams you use will make or break this dish. Once I used two 10-ounce cans of baby boiled clams, and I did not like how it turned out at all. Here is what I used and really liked. It provided a great clam flavor and overall I was very pleased with the texture and taste.
Roasted and Mashed Celery Root – A Healthy and Tasty Alternative to Traditional Mashed Potatoes (SCD, Dairy Free, Vegan, Paleo)
Over the Holidays I made mashed potatoes a couples of times for family get togethers (I used red, New Potatoes…my favorite variety). And so my kids have been asking for mashed potatoes quite often since. As much I do really loves potatoes, I know they are not the healthiest choice. Perhaps the most important thing to understand about potatoes is that they are a nightshade, and thus contain alkaloids which can impact nerve-muscle function and digestive function. Now I can attest to this first hand. Potatoes do not agree with me (for me, they cause digestive disruption and seem to exacerbate inflammation). If you follow the SCD, GAPS, or Paleo diet, you know that potatoes are not allowed. If you’re interested, you can read more about nightshades here. So I use celery root A LOT as a sub for potatoes. A while back I made Jill’s celery root fries, and LOVED them. And I’ve graduated to using celery root to replace mashed potatoes. And I have to say, it’s a very tasty alternative. One thing you will notice is celery root has a creamy, velvety texture. I just love this. Not as starchy as potatoes. So do my kids love celery root mash as much as mashed potatoes? My son loves it, but by daughter would rather have the massed taters (but my kids don’t get a choice, if they are not allergic to it, they have to eat it). I usually make roasted celery root mash with chicken and a lovely dairy free lemon garlic gravy, so it all works really well together and I get few objections. I highly recommend roasting the celery root as a way to impart a deep, rich favor in the dish. Enjoy!
Chicken, Black Bean, and Delicata Squash Enchiladas with Homemade Enchilada Sauce (gluten & dairy free)
Home improvement takes so much time and energy, but it’s so fun to be part of the transformation. I included some pictures below of our home improvement journey thus far. But before I talk about this delicious recipe, I want to share with you this awesome paint I found on-line…and lucky for me it’s distributed at one of my favorite eco-home improvement stores in the nearby town of Berkeley. I love this paint for many reasons, obviously because it’s zero VOC, is free of ozone depleting compounds, formaldehyde reproductive toxins, and very, very low odor, but also because this company is founded and run by two amazing women, Virginia and Janie – I love nothing more than supporting female driven companies – and companies that are in-line with my eco-friendly, green lifestyle. You can read about there story here. Because of these smart, innovative women, folks like me can purchase non-toxic paint for their home and not only spare the air, but spare the health of loved ones. I personally have enough against me with an auto-immune disease and severe chemical sensitivity. I can’t tell you how happy and thankful I am for Virginia and Janie…and Yolo Colorhouse!!
For the filling
-2 medium cooked chicken breasts, cubed (or shredded)
-3 medium delicata squash, peeled, cubed, and roasted
-2 cups prepared black beans (soaked and boiled, preferably)
-One bag room temperature Rudi’s Gluten Free plain Tortillas
-1 pound green anaheim peppers or gypsy peppers*
-1 medium yellow onion, chopped (about 1 1/4 cups)
-1 cup water
-1/2 teaspoon salt
-1/2 + 1/2 teaspoon garlic granules
-1/2 teaspoon cumin
-2 tablespoons oil
-Optional 1/4 – 1/2 teaspoon chili powder
1. Preheat oven to 400 degrees
2. Wash and seed your peppers of choice, or what is seaonsal. Chop peppers in half or quarters. Add peppers and chopped onions to a small 9×9 glass Pyrex (or whatever you have on hand), and to that dish add 2 tablespoons oil and 1/2 teaspoon garlic granules. Toss ingredients and roast for 30 minutes. You want the peppers to start browning a little. When the peppers are done roasting, remove from oven and set aside. The peppers can be made earlier in the day and set aside for several hours. When you are ready to make the sauce, simply add the onions and peppers to a blender (I use a Vitamix), along with the 1 cup of water, 1/2 teaspoon salt, 1/2 teaspoon garlic granules, 1/2 teaspoon cumin and optional chili powder. Blend until well incorporated.
-I recommend roasting the chicken and squash at the same time with the peppers, in different dishes of course. For the squash, I drizzle on some oil and add a few shakes of garlic granules. For the chicken I drizzle on some oil, and add a few shakes of salt and garlic granules. Everything should be done at the same time. Check the chicken’s internal temp at 30 minutes (needs to be at least 180 degrees), and check the squash for doneness.
3. After your finished with your roasting, turn oven down to 375
4. Get your room temperature tortillas and start stuffin’. I lay mine flat then add chicken, squash, and the black beans. Don’t stuff too full…you want to be able to fold them at least. Just roll closed, you don’t have to fold down the corners or anything fancy.
5. Place tortillas in a Pyrex. You should fit 8 in there. Don’t be shy, push them around a bit if you have to.
6. Pour the enchilada sauce over the tortillas. Bam, now you have some gnarly enchiladas going on. Bake COVERED for 30 minutes (I cover with a stainless steel backing sheet – remember, I don’t use foil in my kitchen, so I get crafty and find other ways to cover dishes).
7. After 30 minutes, remove from oven, uncover, and allow to cool for about 20 minutes.
-Serve on a bed of fresh romaine lettuce along side fresh avocado, salsa of choice, cashew sour cream, chopped red onion, and a dash of hot sauce.
*I have used three different peppers for the enchilada sauce. Here’s the breakdown: (1) your basic green peppers yield a very bitter sauce and I do not recommend, (2) Anaheim can be a little spicy if you accidently get a seed in there, but using this variety will yield a more authentic tasting enchilada sauce – I definitely recommend anaheim, and (3) gypsy peppers yield a slightly sweet sauce, I also really love using these.
*You can also use brown rice tortillas, but you will have to warm with with some oil so they become more pliable. I have a few pictures of the brown rice tortillas batch below.
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Keep It Real Thursdays, Pennywise Platter Thursdays,
Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Sweet Saturday,
-2 teaspoons poultry seasoning
-1 teaspoon garlic granules
-1 teaspoon onion granules
-1 teaspoon dried parsley
-1 teaspoon salt
-5 turns of the pepper grinder
Preheat oven to 325 degrees
1. Cut bread into preferred cubes (small, med, or large).
2. In a large bowl add the bread with poultry seasoning, garlic grans, onion grans, parsley, salt, and pepper. Toss until incorporated.
3. Drizzle in oil and mix very, very well until all the cubes are coated with oil.
4. Transfer the mixture onto 2 baking sheets (or whatever you have on hand…I used my stainless steel baking sheet and a glass Pyrex). Make sure each bread cube is touching the baking surface. Do not layer the cubes, as they will not toast properly if they are on top of each other.
5. Transfer bread cubes to oven and toast for 20 minutes. After this initial 20 minutes, give the cubes a toss around, and then turn the temperature down to 250 degrees and toast for an additional 15 minutes. After the total 35 minutes of toasting, check some of the LARGEST cubes for texture. If they are still soft, then toast for an additional 5 minutes. Keep checking for texture, being careful to not burn the smaller cubes. Mine all toasted up within the initial 35 minute toasting (with a medium/large cube cut). If you go with really small cubes, check for texture after the initial 20 minute toasting time (the smaller cubes will toast up faster and may burn).
*Please adjust seasoning to your bread weight. If the bread you purchase weighs more, then add in slightly more seasoning and oil. And remember to always add your seasoning, salt, and pepper to taste. Upon making any recipe, always test for spice level. We all have different preferences and palates, so be your own best taste testing advocate in the kitchen.
Ode to Cafe Gratitute: Part 1 ~ The Community Bowl (Kale, Black Beans, and Rice with a Cashew Cream Sauce)
Start by mixing the kale and black beans
Then add the rice
And finish with the cashew cream sauce
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Meatless Monday, Gluten Free Monday, Slightly Indulgent Tuesdays, Fat Tuesday, Allergy-Free Wednesdays, Raw Foods Thursday, Keep It Real Thursdays, Wellness Weekend, Whole Foods Friday,