Category Archives: dairy free

Thursday, February 16, 2012

Chicken Cabbage Soup (SCD friendly recipe)

Oh boy I love cabbage – especially in soup! Have you tried it in soup?  It’s a must.  I used a special broth in this recipe (made from leftover vegetable pulp from a vegetable drink) and wow what a burst of flavor.  Any broth would be great – or even water.  Whatever you have on hand.   
Ingredients 
-1/2 yellow onion, small chop
-3 tablespoons oil
-1/2 teaspoon salt
-4 carrots, peeled and chopped
-4 celery stalks, chopped
-3 cloves garlic, chopped
-3 cups green cabbage, shredded
-2 1/2 cups mushrooms, chopped 
-1 bay leaf 
-2 cooked chicken breasts (I use up leftovers)
-4 cups broth + 2 cups filtered water (add more if needed, just make sure you cover the ingredients) 
-A few turns of the pepper grinder 

How To
1.  Add oil to pot and saute onions with salt until translucent.  Add garlic and saute for about 30 seconds.
2.  Add mushrooms, carrots celery and cabbage, saute until veggies start to wilt.
3.  Add chicken and mix well.
4.  Add broth, water, bay leaf and pepper.
5.  Bring to a boil and turn down to a simmer and cook uncovered until vegetables are soft.
6. Remove bay leaf, check for seasoning, and serve .

Shared on: Pennywise PlatterMiz Helen’s Country Cottage Lunch Box Love Fridays, Freaky FridayFresh Bites Fridays & Sunday Night Soup NightGluten-Free Wednesdays

Posted by Amber at

Labels: ACD, dairy free, gluten free, soups.

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Tuesday, February 7, 2012

Roasted Beets, Cabbage and Green Apples (a SCD friendly recipe)

I am a big fan of roastinganything.  I love to roast like some love to bake.  Peeling and chopping is oddly soothing to me.  And much like your seasoned baker, I find great satisfaction upon seeing the final product.  The transformation is more about the flavor than the look really, but what a grand transformation it is.  Have you ever tried a roasted beet?  It’s a beautiful thing, and not just the color I’m talking about here, oh that flavor.  And cabbage?  Delicious!  This dish was inspired by Valentine’s Day.  I call this an “any-time” dish.  I ate it for lunch, as a main dish, and a side dish and yes, a few eggs made this a great breakfast.  What a fun and healthy way to get a splash of vibrant red on the ever popular lovers Holiday (oh, and be sure to wear a nice big apron to cover your pretty clothes – beets are wonderful but so unforgiving).

Ingredients 
– 1 lb red beets, chopped (about 5)
– 11 oz green cabbage, sliced  (3/4 of small head of cabbage)
– 3 1/2 lbs of Granny Smith apples, chopped (3 extra large)
– 3 tablespoons oil (I use grapeseed)
– 1/2 teaspoon salt
– 1 teaspoon garlic granules

How To
Preheat oven to 375
1.  Add beets, cabbage, apples, salt, oil and garlic granules to roasting pan of choice (I use a 4 QT glass Pyrex).
2.  Mix well
3.  Roast for 35 minutes 
4.  Mix and serve 
*
  Ready for the oven.  
Just love that beautiful color
Posted by Amber at

Labels: ACD, dairy free, gluten free, main dish, SCD, sides, vegetarian.

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Friday, January 27, 2012

Raw Cranapple Sauce

After I made my sweet and savory applesauce for pork chops, I knew a raw sauce was in order.  I had some leftover dried cranberries and thought, hey, this might work.  Yummers!! No sweeteners needed for this one, just a bit of orange juice.  Really delicious, healthy, refreshingand raw!  

Ingredients
-6 organic red apples of choice, chopped. (3 peeled, 3 with skins) 
-1 cup dried cranberries, soaked in filtered water for about an hour (try to find dried berries with no sugar added or sulfur dioxide) 
-1/4 cup orange juice (I used two small Clementines, but adding orange juice is totally optionalI just happen to love anything tart!
How To
1.  In a food processor fitted with the S-blade, blend apples until they start to release some of their juice.
2.  Strain cranberries and add to apples, blend until well incorporated.
3.  Add orange juice and continue blending until desired consistency.  I went with a traditional applesauce texture.  
Posted by Amber at

Labels: dairy free, gluten free, raw, sauces, SCD, sugar free.

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Sunday, January 22, 2012

Chamomile + Honey = A Bowl of Soul

  The lovely and talented Maggie is hosting this month’s “Go Ahead Honey.”  When I saw her theme I thought, whoa, this is right up my alley.
One of my favorite herbs immediately came to mind: chamomile.  I will share for a moment that during both my pregnancies, chamomile somehow instantly calmed my painful Crohn’s flare-ups.  I love chamomile for so many reasons, I could go on and on, but let me just say that if you come over for a visit, I will offer you some chamomile tea and probably keep asking until you say yes. The next healing food that came to mind was honey.  I use honey all the time in baking, smoothies, homemade facial masks, and holistic healing remedies (such as cough syrup).  So below you will find the health benefits of chamomile and honey, as well as some easy, practical uses.  But first, how about a warm Bowl of Soul
What’s that you ask?  Well it’s a fabulous, comforting warm drink made with chamomile and honey.  Years ago my friend, Heather, took me out for a birthday dinner.  And for a nightcap, a delicious drink she raved about from a local indie coffee house.  It was called A Bowl of Soul: chamomile steeped in warm soy milk and sweetened with honey.  It. Was. Delicious.  I don’t drink soy milk anymore, but I make my own version of Soul  here at home with homemade almond milk (or any nut milk).  And I wanted to share it with you today.
Ingredients
2 tablespoons loose-leaf chamomile
Honey to taste
 
How To
1.  In a small sauce pan over medium low heat, bring almond milk and chamomile to a gentle simmer.  Immediately remove from heat and cover for about 10 minutes.
2.  Strain milk into large cup through a nut milk bag.
3.  Add honey to taste.
4. Turn on some jazzy soul music and enjoy this warm, calming drink on a cold winter evening.
Notes:
*This is a great beverage for children in the evening (as a calming agent).  Chamomile naturally calms nerves and is super relaxing.  *You can use any dairy alternative milk, I happen to like the way almond milk works with the other flavors.  *Take care to not boil, burn, or scald the milk.
Chamomile Health Benefits
*Check out this study linking health benefits
*Chamomile can be used topically or orally to treat a number of everyday ailments, such as:
  • -Insomnia and other sleep disorders
  • Anxiety and Panic Attacks
  • -Muscle twitches
  • -Wounds, burns, and scrapes
  • -Skin conditions such as psoriasis, eczema, chickenpox, and diaper rash
  • -Stomach problems such as menstrual cramps, stomach flu, and ulcers  *See more from this site
*Take caution with chamomile if you have an allergy to ragweed
{Please always consult before taking herbs if taking prescription medications.}
Some Practical Uses
*Chamomile can be used in baking, such as muffins, cookies or cakes.  Chamomile has a very pleasing taste/aroma and makes a wonderful tea (1 tbsp to 8 oz boiling water).
*Chamomile can also be used as an ingredient in beauty products, such as homemade lotion for dry skin/eczema, or as a facial toner.
*And here’s a fun idea, use it as a natural hair highlighter.
Honey Health Benefits
*Interesting reads: world of honey & this site.
*Honey can be used topically or orally to treat a number of everyday ailments, such as:
    • -It may help fight cancer

 

  • -Used to heal minor cuts and burns
  • -Eases coughs
  • -May help with allergies
  • -Contains antioxidants
  • -Raw honey: anti bacterial, anti viral, anti fungal
  • -More easily assimilated by the body than refined cane-sugar

 

 

Some Practical Uses
*Honey is obviously a great substitute for refined cane-sugar in baking and cooking.  Please take caution if you have digestive issues, as raw honey is difficult to digest and may irritate the digestive tract.
*Honey is a great ingredient in homemade beauty products, such as facial masks, as a dry skin moisturizer, or for your hair!
*Due to its anti-bacterial properties, honey can be used as an acne remedy.

*I use honey as a cough syrup for my children (and often mix in herbs, such as thyme).

*
Salud – Be Well
*
Posted by Amber at

Labels: cane sugar free, dairy free, drinks, go ahead honey, Holistic healing.

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Friday, January 20, 2012

Homemade Almond Milk

Homemade almond milk is fabulous.  It’s the #1 milk substitute in our home.  I started making almond milk years ago.  When I started I didn’t have a fancy high-speed blender;  I just used my Ninja (which I purchased on sale and with a coupon – so it was super cheep and perfect for me at the time).  Don’t shy away from making homemade nut milks because you don’t have a highspeed blender.  You can still do it my friends!  And making your own nut milk is a great way to decrease your waste in the kitchen, a mission I take very seriously everyday.

I’m writing this post today because I make almond milk a little different.  From what I’ve read in cyberspace, a typical recipe calls for 1 cup almonds to 3 or 4 cups water.  Well, I use a lot more water.  I find the milk is still rich and delicious.  I purchase raw, organic almonds in bulk, and they can be expensive (although they are often on sale at my Coop) so I like to stretch my dollar a little further by adding more water.  So today I wanted to share my recipe with you and my almond milk making process.

Ingredients 
1 cup raw, organic almonds
7 cups filtered water 
1 teaspoon vanilla  

How To
1.  Soak almonds in filtered water for 10-20 hours, or just over night.  I prefer soaking them on the longer end (and I change the water once).  While making breakfast for the kids in the morning I get a bowl of almonds soaking, change the water before bed that same day, and then make the milk the next morning during breakfast.  I find it easier to make the milk while I’m already in the kitchen doing something – I have a momentum going and it works for me.

2.  When the almonds have been properly soaked, drain and rinse with filtered water

3.  To your blender add almonds, 7 cups water, and vanilla

4.  Blend on high for 60 seconds (I currently use a Vitamix) 

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 5 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.  After removing the foam my original 7 cups remain.  I dislike straining foamy milk through the nut milk bag.  See pictures below for foam scooping process:


5.  After you scoop off the foam, strain the milk through a nut milk bag.  I strain the milk into an 8 cup glass Pyrex

6. Transfer to glass pitcher with lid and store in the fridge for up to 4 days


Notes:  
*If using a “regular” blender, 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 & taste with 5 cups.

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

Posted by Amber at

Labels: ACD, dairy free, drinks, SCD.

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Tuesday, January 17, 2012

Chocolate Pumpkin Coconut Pudding (dairy free, cane-sugar free)

My daughter is a budding chocoholic like my sweet husband, and nothing makes me happier than creating a healthy, nutrient dense treat for my girl.  I use cacao on occasion in desserts.  Due to this sparing use it’s greeted with treasured delight.  I used what I had on hand today, but you can throw just about anything in chocolate and it will tastelike chocolate!  I made an allergy-friendly version of this pudding (coming soon) for my son who can’t have chocolate, and I have to say it’s mighty tasty.  I actually prefer it over the chocolate, which causes my husband to seriously question my sanity.  I’ll tell ya, my husband and chocolateget a room!    

Ingredients
-1 can full fat coconut milk (I prefer Native Forest, which has a BPA-free can or Natural Value, which is free of gums and preservatives).
-1/2 cup plain pumpkin puree
-3 tablespoons raw cacao (or more to taste)
-1 teaspoon vanilla
-2 tablespoons ground chia (I ground the seeds in a coffee grinder)
-3 to 4 tablespoons sweetener (I have used honey and maple syrup)
-1/2 ripe avocado (optional) for added nutrition  

How To
1.  Combine all ingredients in blender, high speed or otherwise
2.  Transfer to glass container and store in refrigerator
3.  Pudding will thicken as it cools

 Check out these links for more chocolate + pumpkin recipes 

Posted by Amber at

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, pudding, vegan.

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Wednesday, January 11, 2012

Parfaits with Panache: Persimmon-Cranberry Pudding with Coconut Ginger Granola (vegan, gluten free, cane-sugar free)

There is just something about a creamy pudding (or yogurt) and granola that is deliciously lovely.  It’s the most divine afternoon snack.  When I made my persimmon cranberry pudding (which is a nice yogurt substitute for me) I knew a granola was soon to follow.  It’s like the snappy shoes after the cute dress.  I’m very pleased with this granola recipe.  It’s sweet, but not too sweet, full of protein and fiber.  I make one batch and we are set for the week.  My husband loves it on yogurt, my kids enjoy it on pudding and dairy free ice cream, and this granola makes an outstanding cereal.  
 There are so many variations of granola, endless really, but I have to say I’m hooked on this recipe and hope you enjoy it too!
See here for vegan persimmon cranberry pudding recipe



Ingredients 
dry:
-2 cups certified gluten-free rolled oats (omit and sub more nuts and coconut for grain-free)
-1 cup unsweetened shredded coconut 
-1/2 cup raw almonds
-1/2 cup walnuts
-1/2 cup pumpkin seeds
-2 tablespoons hemp seeds
-1 tablespoon chia seeds
-1/8 teaspoon salt
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger 
wet:
-1/4 cup honey
-1/4 cup coconut nectar
-1 teaspoon vanilla 
-2 tablespoons oil


How To
Preheat oven to 375
1.  Combine oats and coconut
2.  In food processor (with S-blade), chop up almonds until they are in little bits and then add to oats and coconut
3.  In food processor, chop up walnuts and pumpkin seeds until in small bits, add to mixture.  Add hemp, chia, salt, ginger and cinnamon.
4.  Mix well.
5.  In separate bowl add honey, coconut nectar, oil and vanilla.  Mix well with spatchula (I use a silicone). 
6.  Add wet ingredients to dry and mix (with hands preferably) until the entire mixture is well incorporated and moist.

A note on how to cook the granola:



a.  If you prefer a chewy, soft granola, use this method:


-Spread mixture out on a silicone baking mat (I don’t know how this would turn out on unbleached parchment paper or just a baking sheet, but please let me know if you try).  Okay, so spread it out until it reaches all edges and tap it down a bit.  Place the mat on a baking sheet.   
Bake for 10 minutes.  

It will look something like this:

b.  If you prefer a hard, crunchy granola use this method:

-Spread mixture out on a silicone mat until it reaches all edges and tap it down a bit.  Place the mat on a cookie cooling rack and place directly in the oven.  Bake for 8 minutes.  
It will look something like this:

*

I went a little crazy over the Holidays and made like 10 batches of this granola and gave it as gifts.  I’m pleased to say it was well received by all!

Posted by Amber at

Labels: breakfast, cane sugar free, dairy free, gluten free, snacks.

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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 ratioI 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. 
Posted by Amber at

Labels: dairy free, SCD, soups.

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Friday, January 6, 2012

Roasted Leek and Mushroom Pork Chops Topped with Homemade Applesauce

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! 
 .
Roasted Leek and Mushroom Pork Chops Topped with Homemade Applesauce (SCD Friendly Recipe)
 
Author:
Ingredients
  • 4 boneless pork chops (please see note section about brining the chops)
  • 3 cups chopped leeks
  • 3 cups chopped crimini mushrooms
  • ½ teaspoons salt
  • 1 teaspoon garlic granules
Instructions
  1. Preheat oven to 350 degrees
  2. Half leeks and chop (use all the white and the green until the leaves), large chop mushrooms; put leeks and mushrooms in your favorite roasting dish
  3. Place pork chops on top of leeks and mushrooms
  4. Sprinkle the salt and garlic granules over the leeks, mushrooms, and pork chops.
  5. Cook for 20 - 30 minutes, or until internal temperature of chop reaches at least 160 degrees
Notes
I HIGHLY recommend brining the pork chops. I find that pork chops get very dry and brining helps retain moisture during baking. At least five hours before you cook the chops, place them in bowl/pot with water (covering completely). To the water add 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Place the brine in the refrigerator. Before you bake the chops, simply remove from the brine and place in your baking pan.
 .
Homemade Honey Sweetened Applesauce
 
Author:
Ingredients
  • 4 apples of your choice (I use a mix of green and red)
  • ¼ cup filtered water
  • 2-3 tablespoons orange juice
  • 2 tablespoons honey
  • Pinch of salt
  • ¼ teaspoon cinnamon
Instructions
  1. Peel and small chop apples
  2. In a pot over medium heat, add apples and 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
 .
Posted by Amber at

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

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Tuesday, December 27, 2011

Roasted Garlic Lentil Hummus Dip

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):

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 TuesdaysTraditional TuesdaysWellness Weekend Pennywise Platter

Posted by Amber at

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

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