Category Archives: dairy free

Tuesday, July 3, 2012

Chicken Mole with Grilled Mango, Veggies and Sauteed Cabbage (and Happy 10th Anniversary)

Scott and I had fun making this for dinner over the weekend.  We were out of town for our actual anniversary, which was nice because we had plenty of family around to watch the kids while we snuck out to a movie.  We saw Snow White and the Huntsmen.  Pretty good film, definitely a great choice for the big screen.  

As you know my sweet husband loves his chocolate, so I wanted to make him some fun chocolaty things for our 10 year anniversary, this mole sauce being one of them.  I’ve only had mole once, and I really liked it.  I knew Scott would like it too.  We worked the spices as best we could to get a really flavorful sauce.  He wanted me to go heavy on the chocolate (big surprise) and so I put in two tablespoons.  Also, we made this void of any detectable *hot * spice for the kids (so I recommend adding your own). Happy anniversary to my amazing husband.  I love you!! 

Engaged in Hawaii: 2000 (I really miss his long hair)!
Married Tahoe California: 2002
Camping: 2003
Snowboarding: 2007

 

Okay, back to the food…

Chicken Mole with Grilled Mango, Veggies and Sauteed Cabbage
 
Author:
Serves: 6
Ingredients
  • 3 cooked chicken breasts, chopped
  • 1 yellow onion, chopped
  • ¾ teaspoon salt
  • Oil of choice
  • Ground pepper to taste
  • 1 small red pepper, chopped (or other pepper, perhaps one with spice)
  • 1 Roma tomato, chopped
  • 1 or 2 tablespoons dried raisins or cranberries (optional)
  • 1 teaspoon garlic granules (or 2 cloves fresh garlic, chopped)
  • 1 or 2 tablespoons ground cacao (or other chocolate of choice and to taste)
  • 3 tablespoons coconut sugar (or other sweetener of choice)
  • 1 cup filtered water
  • spices:
  • ¼ teaspoon ground cumin, chili powder, dried oregano, and coriander
  • ⅛ teaspoon ground cinnamon
  • optional ground cayenne for heat to taste
Instructions
  1. On medium high heat, saute onion with ½ teaspoon salt until translucent. Add pepper and saute until soft.
  2. Add garlic, tomato, and optional raisins/cranberries. Saute for about a minute.
  3. Add all the spices, stir
  4. Add in cacao and coconut sugar, stir
  5. Add water and bring to a boil
  6. Turn down and simmer for 10 minutes.
  7. Turn off heat, add ground pepper to taste, the additional ¼ teaspoon salt, and optional cayenne.
  8. Blend sauce via your preferred method and transfer back into pot
  9. Add chicken and incorporate with sauce. Allow flavors to meld for a bit. Serve hot with grilled veggies, avocado, fresh cilantro, and vegan cashew sour cream.

Tastes amazing with the sauteed cabbage
And all the grilled veggies of course
The kids like to help by taking the cilantro leaves off the stems
 Delicious grilled mango and veggies
Sauteed cabbage is my absolute favorite.
I could it everyday.
And for dessert:
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Labels: dairy free, gluten free, main dish.

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Wednesday, June 27, 2012

Homemade Macadamia Nut Milk (dairy free, SCD)

You may notice a few things about my nut milks.  First, I use a lot of water.  Why you ask?  Well, I guess the obvious reason is it saves money but I also like the way it tastes, so why not.  Another thing I do is scoop off the foam that forms from blending.  I do this because I don’t like straining the foam through the nut milk bag.  And lastly, I generally add just a teaspoon of vanilla for a little favor and a little sweet.  I keep things pretty simple.  I happen to love my nut milks, but I suggest you experiment with different water ratios and sweeteners.  Macadamia nut milk is another family favorite.  I used to buy store bought nut milks, then started making them in my Ninja blender years ago before I purchased my Vitamix.  Making nut milk is so easy, and so satisfying.  There are so many additives found in store bought.  For example, many brands add what’s called carrageenan.  Studies reveal that carrageenan can exacerbate IBD symptoms and flares.  And I found this thread discussing the issue.  So to make nut milks, you don’t NEED a high speed blender.  I used my Ninja for years and it worked fine.  Check out my other nut (and seed) milks that you can make in any regular blender (high speed just works the best at crushing and blending the nuts/seeds):
Almond, Walnut, Hazelnut, & Hemp.     

Ingredients 
-1 cup raw, organic macadamia nuts 
-7 cups filtered water 
-1 teaspoon vanilla  

How To
1.  Soak macadamia nuts in filtered water for 5 hours.   
2.  Drain and rinse nuts with filtered water
3.  To your high speed blender add nuts, 7 cups water and vanilla*
4.  Blend on high for 90 seconds 
5.  Here’s a step in the process that might be different from most:  

*After blending I let the milk sit in the blender for about 10 minutes.  This gives the milk time to settle and the foam to gather on the top.  After the 10 minutes I scoop off all the foam.  After removing the foam my original 7 cups remain.  I dislike straining foamy milk through the nut milk bag.  
6.  After you scoop off the foam (and discard into the sink), strain the milk through nut milk bag.  I strain the milk into an 8 cup glass Pyrex

7. Transfer to glass pitcher with lid and store in the fridge for up to four days

Notes:  
*If using a “regular” blender (not high-speed), start with 4 or 5 cups of water and blend on high for up to 2 minutes.  Add more water in future batches if you’d like.

What to do with that macadamia nut pulp?  How about make a raw hummus dip!

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Labels: dairy free, how to, non-dairy milk, SCD.

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Tuesday, June 26, 2012

Roasted New Potato Salad

When I think of summer, I think potato salad.  It’s the perfect addition to any BBQ and wonderful alongside my favorites: grilled chicken and baked beans.  Although I love potato salad, I cannot eat it.  Potatoes hurt my digestion and aggravate inflammation.  Moreover, potatoes are not allowed on the SCD, so a big no-no food.  But I do make this dish for my family and summer gatherings…and it’s always a hit.  The roasted potatoes create a wonderful flavor and a fabulous texture.  You could also make this dish with roasted parsnips (if potatoes aren’t your thing). If you do make with potatoes, I recommend new potatoes (my Gramie’s favorite).  I hope you enjoy my tasty alternative on a summer favorite.
Ingredients:
-3 1/2 lbs red new potatoes, or any new potatoes (oil and garlic granules for roasting)
-1/2 cup diced red onion
-10 small dill pickles (4.5 oz), small chop
-1/2 teaspoon salt
-1/2 teaspoon garlic granuels
-1/2 teaspoon onion granules
-2 tablespoons oil

-1 tablespoon + 1 teaspoon Dijon mustard

-2 tablespoons pickle juice
How To:
Preheat oven to 400 degrees
1.  Wash, dry and chop potatoes.  Toss potatoes with 3 tablespoons of oil and 1 tablespoon garlic granuels.  Roast for 40 minutes (or until golden and slightly crispy).  When done, remove from baking dish and place in a bowl.  Allow to cool before adding other topping
2.  When potatoes are cool, toss with above ingredients.
3.  Garnish with paprika (smoked is quite tasty).
Posted by Amber at

Labels: dairy free, egg free, gluten free, summer cuisine.

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Sunday, June 17, 2012

Happy Father’s Day Chocolate Tarts (grain free, dairy free, cane-sugar free, paleo))

Something a little sweet and a lot healthy for my special husband on Father’s Day.  

To the best man I know.  To the love of my life.  Thank you for being you, and for being the most amazing father to Sky and Ethan. You’re adored and loved more than you’ll ever know.  

Ingredients:
For the chocolate filling
-3 cups cashews, soaked for 6-8 hours
-5 dates, soaked in 1 1/2 cups filtered water for 4 hours
-1 cup date water (or a little more until smooth texture is achieved) 
-1/4 cup honey (use agave or maple syrup for vegan) 
-1/4 cup coconut oil
-1/4 raw cacao (or more to taste) 
-1 tablespoon vanilla
-Grain free crust*

How To:
1.  Drain and rinse cashews.  
2.  Add cashews with other ingredients to high speed blender.
3.  Blend on high to create a nice, smooth texture – use tamper if needed to move the mixture around (add a little more date water if needed).  Blending this in a food processor will yield a gritty texture.  I’m not sure how a regular blender would work, please leave a comment below if you blend in a regular blender (meaning, not with a high speed). The mixture should be thick and smooth.  
4.  Scoop chocolate filling into crusts and decorate with your favorite fruits or other choice toppings.  
5. Transfer to fridge and allow filling to set up (at least 4 hours). 

Notes:
*This crust was inspired by Amy from SS&GF.  
For the crusts I soaked 2 cups of walnuts for 8 hours, then roasted.  I blended them in a food processor with 3 soaked dates and 2 tablespoons of coconut oil.  Then I baked the crusts at 375 for about 15 minutes (not the best crust to remove from tart pan, it sort of falls apart, but still super tasty).  I’ll keep trying.  The walnuts might not have been completely dried and I may need to add less oil.  
Serve with homemade nut milk, such as hazelnut 
Posted by Amber at

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, summer treats.

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Friday, May 25, 2012

Lemon Ginger Cookie Chews with Lemon Cream Icing (grain free, low glycemic, vegan)

Something about the combination of ginger and lemon is incredibly pleasing to me.  I use it together in many recipes (especially soups, and my mint ginger lemonade, that I look forward to sharing with you next month).  And when it comes to cookies, I just can’t think of a better combination.  I simply adore ginger snap cookies, but I must admit, I love a soft, chewy cookie.  I hope your family enjoys this recipe as much as we do!

Ingredients 
-100 grams almond flour* (1 cup)
-15 to 30 grams coconut flour (2 to 4 tablespoons) 
-15 grams arrowroot powder (2 tablespoons) 
-2 teaspoons ground ginger 
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 tablespoon ground chia + 3 tablespoons water
-20 grams coconut sugar (2 tablespoons)
-1 teaspoon vanilla 
-1/4 cup oil (I use grapeseed) 
-1/4 cup yacon syrup
-1 teaspoon lemon zest + 1 tablespoon lemon juice
-1/4 teaspoon lemon flavor (optional) 

How To:
Preheat oven to 350
1.  In a bowl add chia and water, mix until incorporated.  Let rest for a few minutes.  
2.  To chia add coconut sugar and mix until incorporated.  Then add vanilla, oil, yacon, lemon zest and juice (and optional lemon flavor).  Mix.
3.  In a separate bowl, mix together almond flour, baking soda, salt, ginger, and arrowroot.
4.  Add dry ingredients to wet, mix.
5.  Start adding in the coconut flour until a thick, sticky batter develops.  For homemade almond flour, I use 4 tablespoon.  
6.  This is a thick, sticky batter (and needs to be so to create these soft, chewy cookies).  So oil your hands well, and make little balls, then press slightly into cookies.  Don’t be afraid of this batter, they will turn out, I promise.
7.  Bake for 12-13 minutes on non-stick surface (I keep mine in for exactly 13 minutes).  

Notes:
*To make the almond flour, I add 1/2 cup cold (refrigerated) almonds to my Vitamix.  I blend on high for exactly 20 seconds, then turn off and scrape around the blades with a knife, then another blend on high for 10 seconds.  The flour made in a high speed blender is much finer than the food processor.  I was using a coffee grinder to make flour too, but it took forever, and left huge chunks of almonds.  So, I like the Vitamix.  I can’t guarantee recipe results with any other flour, that’s why I have a varied amount of coconut flour.  P
lease let me know if you experiment with other almond flours.  If you’re a seasoned grain-free baker, then you will know what the batter is supposed to feel like when it’s just right.  
*The coconut cream is totally optional.  These cookies are amazing all on their own! 
*For coconut cream icing, add the coconut cream from 1can of full fat coconut milk (keep in fridge for several days).  To the cream, add 2 tablespoons of honey, agave or maple syrup; 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, and 1/4 teaspoon xanthan gum if it needs thickening.  Blend with hand mixer.   

*If you don’t want coconut cream, you can make a cashew cream icing. Soak 2/3 cup cashews for 6-8 hours.  In a small blender, add drained cashews, 2 tablespoons sweetener, 2 tablespoons lemon juice, 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, 2 tablespoons oil, and water until desired consistency. 

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Labels: allergy-friendly, cane sugar free, cookies, dairy free, dessert, gluten free, grain free, low glycemic.

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Monday, May 21, 2012

Homemade Hazelnut Milk (SCD Friendly)

Hazelnut milk is another popular nut milk you’ll find at the store.  It’s quite easy to make, and you’ll discover the very nutty and unique flavor of this milk when you make it at home.  In all honesty, this isn’t my favorite nut milk (my fave is walnut), but I have to say, there is something about the hazelnuts that make this a great option for smoothies and shakes (such as chocolate).  I usually make a batch of hazelnut milk and then freeze in my old homemade baby food containers and use in shakes or smoothies.  I don’t like to sweeten my nut milks (I add only a touch of vanilla), but you could certainly sweeten it up.  See below in the notes for some ideas.  Have you made any nut milks yet?  I have a few more to share with you: pecan and macadamia.    

Ingredients 

-1 cup raw, organic hazelnuts  
-7 cups filtered water 
-1 teaspoon vanilla  

How To
1.  Soak hazelnuts in filtered water for 8 -10 hours.   
2.  When the hazelnuts have been properly soaked, drain and rinse with filtered water
3.  To your blender add hazelnuts, 7 cups water and vanilla
4.  Blend on high for 90 seconds.  I use a Vitamix.  If you don’t have a high speed blender, you can use a regular blender, but blend longer (about 120 seconds) and start with 5 cups water.  If you like the flavor, then add more water in your next batch.  
5.  Here’s a step in the process that might be different from most (this may just apply to a high speed blender):  

After blending I let the milk sit in the blender for 5 -10 minutes.  This gives the milk time to settle and the foam to gather on the top.  After the 5 minutes I scoop off all the foam and discard into the sink.  After removing the foam my original 7 cups remain.  I dislike straining foam through the nut milk bag.  See here for foam scooping process.


6.  After you scoop off the foam, strain the milk through nut milk bag.  I strain the milk into an 8 cup glass Pyrex
Then transfer to glass pitcher with lid and store in the fridge for up to 5 days

Notes:  
*If using a “regular” blender (not high-speed), start with 5 cups water and blend on high for up to 2 minutes.  Add more water in future batches if you like the consistency and taste with 5 cups.
*To sweeten hazelnut milk, you can add any individual or combination of the following: 3 soaked dates, 2 tablespoons maple syrup, honey, coconut nectar, coconut sugar, brow rice syrup, yacon syrup, or drops of stevia to taste.  A common method is to add strained nut milk back into blender then add sweetener and blend.   

Check out this  great site on: what to do with your nut pulp.  There’s like a zillion recipes So awesome!! 
Posted by Amber at

Labels: dairy free, drinks, how to, non-dairy milk, SCD.

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Saturday, May 19, 2012

Walnut, Cranberry, and Apple Salad with Raspberry Honey Vinaigrette

We’ve had some gorgeous spring weather with pleasant afternoons and cool nights.  Perfect weather for after dinner bike rides and early morning jogs.  Something about spring kicks my cravings for salads into high gear.  I made this salad last week for Ethan’s birthday party and have made it twice since then.  It’s a winner salad.  And my kiddos love this it too.  It’s just the right balance of sweet and tart and the textures are very pleasing.  I just love having prepared salad on-hand ready in the fridge, such an easy snack/lunch.  If you’re looking to incorporate a salad into your weekly rotation, perhaps you’ll give this one a try.   

Ingredients:

Salad Fixin’s

-1 pound mix of fresh baby spinach and romaine (or your preferred greens)

-1 ½ cups dried cranberries

-1 ½ cups toasted walnuts, chopped

-2 medium size red apples, small chop

-1 cup red onion, small chop

Raspberry Vinaigrette

-1/3 cup balsamic vinegar

-1/2 cup oil (I use grapeseed)

-2 tablespoons of honey

-2 tablespoons of raspberry preserves, no added sugar, preferably (I use this brand)

-1 teaspoon dijon mustard 
-1/4 teaspoon salt

-1/2 teaspoon garlic granules (or ½ small garlic clove, minced – check for heat)

-1/8 teaspoon onion powder 

How To:
1.  In a large bowl, combine salad fixin’s.
2.  In a separate bowl add vinegar, honey, jelly, mustard, salt, garlic, and onion powder – whisk.
3.  While briskly whisking, slowly drizzle in oil.
4.  Add dressing to entire salad (your desired amount, heavy or light) and about 5 minutes before serving.  Or drizzle dressing on individual servings bowls. 
5.  Store leftover dressing in glass container in the refrigerator  

Notes
*Serves 6 – 8 adults.  
*Adjust seasoning, sweetness, and flavors to your preference.  I like dressings on the tart side, I don’t care for overly sweet.  So, make this your own and to your taste preference. 
I like to store my leftover dressing in an old honey jar 
I make a big batch of salad and store in a glass container, it keeps all week in the fridge. 
Posted by Amber at

Labels: dairy free, salad, sides, summer cuisine, vegetarian.

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Friday, May 18, 2012

Chocolate Caramel Chews (vegan, grain free, low glycemic)

Here’s another chocolate recipe, inspired by Ricki.  I’m no chocolate making expert – this is all new to me.  But can I tell you, I’m having a BLAST experimenting.  I’m sure this recipe, like all things, will evolve over time.  This latest creation is chocolate stuffed full of ooey gooey caramel.  Reminds me of a Caramello (anyone remember those)?  I just can’t eat traditionally made caramel (my stomach hurts just looking at those ingredients).  But I can tell you in all honesty, this is a very, very tasty alternative.  And I feel really good about the ingredients.  I just know Scott is going to go crazy over these when he gets home.  Can you tell I love surprising my husband with chocolate.  I’m working on a few other homemade chocolate recipes: ginger chocolates and bacon chocolates (yes, bacon- I know, crazy, but I hear it’s all the rage). I hope you enjoy these in the meantime.  And you can visit here for my chocolate covered strawberries (sweetened with stevia). 

Ingredients
Chocolate
-2 ounces cocoa butter, shaved 
-1/4 cup cashew butter *
-3 tablespoons raw cacao powder 
-1 to 2 tablespoons raw agave (more or less to your sweetness taste, I went with 2)
-1/2 teaspoon vanilla 
-Pinch of salt 

Caramel
-3 tablespoons yacon syrup
-2 tablespoons coconut sugar
-1/2 teaspoon vanilla
-Pinch of salt


How To:

1.  In a small non-stick pan add chocolate ingredients and melt – taking care to not burn.  I recommend stirring the entire time.  Remove from heat once in a while, continue stirring.  Stir to break down the cashew butter.  When the mixture looks smooth with no cashew butter chunks, transfer to 1 cup glass Pyrex (with pour spout).
2.  Fill each miniature silicone baking cup 1/3 of the way with chocolate. 
3.  Place in fridge or freezer to set up.  (The chocolate will only take a few minutes to set up in the freezer).
4.  While the chocolate is setting up, make the caramel.  In a small non-stick pan, add the caramel ingredients.  Heat ingredients on med/low, and stir the entire time.  You want to heat this slowly and dissolve the coconut sugar.  Remove from heat when the mixture starts to thicken and stir rapidly, then transfer to a small bowl.  
5.  Remove chocolate from fridge for freezer.  They should be completely solid.
6.  Add an equal amount of caramel to each cup, filling to the halfway mark.  I use a slightly oiled spoon to get the caramel out of the bowl.  It will thicken and get very sticky as it cools.  So work quickly.  After you’ve filled each cup, the caramel should be firm inside the cups from the cold chocolate.
7.  At this point, simply fill the cups with the remaining chocolate and place back in the fridge or freezer.  I utilize the freezer.

Notes:
*Because these are made with agave instead of stevia, they melt much quicker at room temperature (and from fingers).  They are best out at room temp for no more than 10 minutes.  It goes without saying, it’s best to store these in the fridge.  The caramel stays ooey and gooey in there too!
*To make cashew butter, add 1 – 2 cups raw cashews to food processor.  Turn on and blend until creamy.  It will get creamy right after the ball of nut butter forms.

*
Melting the chocolate: 
Caramel Sauce: 
Middle layer of caramel:
Sliced open: 
 The caramel stays nice and chewy in the fridge 
Posted by Amber at

Labels: allergy-friendly, cane sugar free, dairy free, dessert, grain free, low glycemic, vegan.

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Thursday, May 17, 2012

SCD Friendly Strawberry, Cantaloupe & Ginger Green Smoothie (with a green kitchen tip)

Obsess much?  Yes, I have beenabout strawberries.  I’ve been making strawberry smoothies everyday for the past couple of weeks and experimenting with a bunch of different flavors.  I created one that I just had to share with you.  Everyone has their own smoothie texture, flavor, and slush preference, so please consider this while making any smoothie recipe.  If you like the icy type, then add more ice, especially if the recipe calls for fresh fruit.  If you like super sweet, add in some sweetener.  That’s the fun of making your own, right.  You CAN have it your way.  I hope you enjoy this recipe.  It has been my latest obsession.


Ingredients:
-6 ounces frozen strawberries (see notes for my frozen strawberries green kitchen tip)
-8 ounces fresh cantaloupe 
-0.2 ounces of fresh ginger*
-1 cup filtered water 
-1 ounce fresh baby spinach (a heaping cup)
How To:
1.  Add above ingredients to your favorite blender (high speed or otherwise) and blend until incorporated.

Notes:
*Add in a banana, and this makes a great breakfast smoothie – so creamy and filling!
*If you love the idea of incorporating more greens in your smoothies, but don’t want it overpowering your drink, add in some fresh ginger (just a little).  Be careful, it can make your drink spicy.  I’ve found 0.1 ounces to be just perfect for my kids.  But I like 0.3 ounces
*I really try to not buy frozen fruit when fresh fruit is in season.  First, the plastic bags, second, frozen is crazy expensive.  I save money buying fresh fruit and then freezing.  

For strawberries, wash and trim then place on a nonstick surface.  Freeze for at least 5 hours.  
 After they are frozen I quickly remove and store in a glass container in the freezer.  They won’t stick together if you freeze them separately like this (they do stick to the glass a little bit).
This gives me frozen strawberries for the week!
Posted by Amber at

Labels: dairy free, drinks, green drinks, green living tips organization, SCD, summer treats, vegan.

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Tuesday, May 15, 2012

Three White Bean Dip Recipes: Plain, Kalamata Olive, & Spinach

#3

Last month I made Maggie’s omega 3 white bean dip and loved it (I ate the entire batch actually).  So I decided to make a few of my own white bean recipes.  These dips are full of flavor and super creamy – my favorite combo.  If you’re a dip lover like me, then please give these recipes a try.  For SCD, omit coconut aminos.  See notes.
Dip #1 
Classic Style 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 tablespoons oil (I use walnut oil)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
How To:
1.  Add beans, lemon juice, tahini, garlic, and coconut aminos to food processor (or blender of choice). Salt is optional here.
2.  Blend until incorporated.
3.  Drizzle in oil while blending
4.  Store in glass container in fridge.
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #2 
Karazy Kalamata 
Ingredients:
-1 1/2 cups prepared white beans*
-3 tablespoons fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1/2 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
-1/2 cup pitted kalamata olives
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and olives to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #3 
Simple Spinach 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos 
-1/2 to 1 cup fresh spinach (I like one cup in there)
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and spinach to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.

I made Danielle’s Savory and Sweet Crackers (SCD) with this dip and they were delicious!! Don’t mind if I do.
Looking for some additional homemade cracker recipes?  
Well look no further…
THIS should get you started! 
Posted by Amber at

Labels: allergy-friendly, appetizer, dairy free, dips, dips and spreads, gluten free, SCD, snacks, soy free, spreads, vegan, vegetarian.

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