Category Archives: dips and spreads

Saturday, August 24, 2013

Homemade NUT-Free Nutella

 
The Nutella you’ll find in the store is made up of 55% refined sugar.  Yep.  There’s dairy in there too, along with soy and yes a few hazelnuts   I wouldn’t call this a health food…or even a healthy choice for breakfast (or any time of the day).  Okay, let’s put this into perspective…eating Nutella is like eating a milk chocolate bar for, what some would agree, is the most important meal of the day.  Now if that’s your thing, than you go for it, but you know how I feel about cane-sugar, so I say boo to Nutella.  They were actually sued for mislabeling as a “health food.”  Ha ha, I think they considered it healthy because it had a few hazelnuts in there.  I love indulgences as much as the next gal, but I try REALLY hard to make good choices when it comes to food, especially when it comes to my kiddos.  If something can be made at home, I give it a go.  Now Nutella, what is the appeal here really?  It’s the CHOCOLATE! It spreads.  It’s sweet.  It’s different…okay, so it’s clearly appealing.  Agreed.  I mean, it’s chocolate in a jar!  So I’ve created a chocolaty, sweet, spreadable, and nut free version that is quite a tasty alternative.  I actually use carob when I make this, as it’s better for our inflammatory issues.  Whether you use carob or chocolate, it’s fun to mix it up for snack time.  Give it a go and let me know what you think.  
Homemade NUT-Free Nutella 
Ingredients:
-6 large dates
-2 tablespoons melted coconut oil
-1/3 cup homemade sunflower seed butter or this brand is good too.
-3 tablespoons raw cacao powder  or carob powder.
-2 tablespoons honey (vegans use grade B maple syrup, coconut nectar, or yacon syrup)
-2 teaspoons vanilla extract 
-Tiny pinch of salt
How To:
1.  Seed the dates and soak them in water for 2 to 3 hours.
2.  Drain the dates (save the date water for smoothies) and add the dates to a food processor with all the other above ingredients.
3.  Blend until well incorporated.
4.  Store spread in fridge.  Allow it to sit at room temperature for a bit so it softens up.  Makes it easier to spread.
Notes:
*This recipe is also fabulous with carob powder (instead of the cacao)
*Can’t do dates?  Try the same amount of figs or 1 cup of raisins – soak as you would the dates.
Here is a date free version I tried that’s not as creamy, but still delicious and spreadable:
-1/4 cup coconut oil, liquid state
-1/2 cup homemade sunflower seed butter or cashew butter
-3 tablespoons raw cacao
-2 tablespoons honey (vegans use grade B maple syrup, coconut nectar, or yacon syrup)
-2 teaspoons vanilla extract
-Tiny pinch of salt
(Blend everything in a food processor)
Here is a picture of this date-free version at room temp.
It gets really firm in the fridge – sort of tastes like fudge!
*
Shared on: My Meatless Monday, Fat Tuesdays, Slightly Indulgent Tuesdays. Allergy-Free Wednesdays, Wellness Weekend, 
Posted by Amber at 3:53 am

Labels: allergy-friendly, dessert, dips and spreads, nut free, Paleo, snacks.

21 Comments

  • Laura August 24, 2013 at 7:14 pm

    I am sooo going to make this for my French husband…The Ultimate Nutella Lover!! I can’t wait to try this tomorrow for the whole family-perfect idea before school starts next week. Sharing this 🙂

    Reply
    • Amber August 27, 2013 at 11:45 pm

      Thanks Laura. I am curious about your husband’s verdict. He would probably like good-ole homemade Nutella (with hazelnuts). That’s also so super easy. My tummy just can’t do nuts these days. Seeds are much easier to digest. 🙂

      Reply
  • Cassidy Stauffer August 24, 2013 at 9:28 pm

    Thank you so much for this!!! I totally agree with you about Nutella being full of junk ingredients. I can’t wait to try this and I love that it looks simple to make 🙂

    XO,
    Cassidy

    Reply
    • Amber August 27, 2013 at 11:46 pm

      Thanks, Cassidy. I hope you enjoy it.

      Reply
  • christine August 24, 2013 at 9:57 pm

    must try this – putting the dates in to soak right now – choccy spread for breakfast tomorrow (Sunday)

    Reply
    • Amber August 27, 2013 at 11:46 pm

      Woot! Hope it was great for you. 🙂

      Reply
  • Beyond The Peel August 25, 2013 at 2:34 pm

    That’s great! I freakin’ love that. It’s so surprising to me what people will eat because something says healthy on it or it’s marketed that way. They never read the label! Just goes to show you can have something yummy and a little naughty without having to over load the body with nasty processed ingredients.

    Reply
    • Amber August 27, 2013 at 11:50 pm

      Hi France,

      I know, right! It’s sad that companies *trick* us like that. Glad to get your stamp of approval on this recipe. 🙂

      Reply
  • christine August 25, 2013 at 8:49 pm

    I enjoyed this on toast for breakfast this morning, quick and easy to make after soaking the dates overnight, the remainder is in a jar in the fridge:) I used cashew nut butter though, as I’m not nut free!

    Reply
    • Amber August 27, 2013 at 11:47 pm

      Love that! I’ve also used cashew butter! So good. Cashew butter is a great alternative to hazelnuts for this spread. So glad you enjoyed it.

      Reply
  • Jen August 26, 2013 at 12:23 pm

    Amber- you amaze me! These photographs are beautiful and now I’m drooling. I’m soaking sunflower seeds as we speak to try for reintroduction and if all goes well, I’d love to try this! The toast in the pic looks so good with it spread on, but I’m thinking it would be great spread on pears or apples….

    This would be a great snack I would feel good about giving to my kids.

    You’ve done it again! Thank you girl!

    XXOO
    Jen

    Reply
    • Amber August 27, 2013 at 11:58 pm

      Oh Jen, I really hope SEEDS don’t give you any trouble. And yes, this is great spread on apples. Like thinly sliced apples as a little sandwich! Good luck and let me know how the seed introduction goes. You’re so sweet…I always love your comments.

      Hugs

      Reply
  • Vicky August 26, 2013 at 11:56 pm

    What can I say – awesome recipe, I feel like climbing into my computer screen to grab one of those little biscuits!

    Another reason for my visit is to nominate you for the Versatile Blogger Award! You certainly deserve it, I love reading your recipes and your green tips and advice Please see my post here for further details.

    http://glutenfreescdandveggie.blogspot.co.uk/2013/08/the-versatile-blogger-award.html

    Hope you have a lovely week!

    Vicky x

    Reply
    • Amber August 27, 2013 at 11:58 pm

      Hi Vicky,

      What an honor, Vicky! Thank you. I’ll head over there and check it out.

      xoxo

      Reply
  • Gabby @ the veggie nook August 27, 2013 at 2:18 am

    I recently did a homemade Nutella too, great minds think alike 😉 I love that yours is nut-free! And uses dates for sweetness. All goodness!

    Reply
    • Amber August 27, 2013 at 11:59 pm

      Indeed, Gabby…indeed. 🙂

      Reply
  • Megan Ancheta August 27, 2013 at 3:34 am

    Hi Amber,
    I’ve never had Nutella, but I’m so looking forward to trying this. I seriously just want to stick my whole head in that bowl. Do you think I could get away with pulling a Winnie the Pooh? 🙂

    I hope you are feeling well! Does the changing of seasons seem to bother you? Every year as summer changes to fall/winter I seem to struggle. Nothing major yet, but I’m definitely more achy than normal.

    I hope you guys are doing well.
    xoxo,
    M

    Reply
    • Amber August 28, 2013 at 12:15 am

      Hi Megan,

      Ha ha! I was eating this with my fingers, like sloping it up. I kept looking around the house and making sure my kids could not see me.

      I’ve made healthy homemade Nutella with hazelnuts before and it’s really yummy. Nuts have been giving me trouble, so I thought a nut-free version would a fun idea. But do try with the hazelnuts too if you get a chance. I’m pretty sure Tessa has a recipe on her site.

      Sorry to hear the winter brings you pain. Have you been doing well lately? I hope you enjoyed your trip and had a great time connecting with friends. The worst season change for me is winter to spring. Allergies always tax my immune system and I usually get a lupus flare in my lungs/heart. I had a flare up in June. Not fun! But I know what to do so it doesn’t get too out of control. I have noticed in the winter the tips of my fingers get numb (and sort of blue) when it just gets cold. But it doesn’t happen all the time. I just actually came off of a Crohn’s flare up (that started two weeks ago). It’s under control now. I was going through some stress and then my hormones changed (I experience symptoms around ovulation and menses), so things are calming down. I haven’t had a CD flare in a while.

      But all is good now. Getting better. Feeling stronger. Kids are happy doing some play dough as I check my email here and make dinner. Can’t complain 🙂

      Have a great week.

      xo,
      –amber

      Reply
    • Kat September 4, 2013 at 5:45 pm

      Amber, the tips of your fingers going blue in the cold might be a condition called Raynards. You should talk to your medical doctors about it. It goes with autoimmune conditions. Good luck.
      Kat

      Reply
  • GlutenFreeHappyTummy August 29, 2013 at 8:30 pm

    oh gosh, amber. 2 words: GAME CHANGER!

    Reply
  • Amber August 29, 2013 at 10:23 pm

    Thanks Caroline! 🙂 You’re so funny.

    Reply

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Monday, July 22, 2013

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

Almond butter came into my life in 2004 when I was doing my first candida cleanse.  And I kid you not, at the time it was pure indulgence.  Not much was allowed on the cleanse, but small doses of almond butter was okay, so I pretty much fell in love.  After the cleanse and through the years I ate almond butter regularly.  I’m deathly allergic to peanuts, so how fun to make my own version of PB&J with almond butter.  As much as I love almond butter, about a year ago I discovered that it irritates my digestion to no end.  So although I don’t eat almonds or almond butter much anymore, it’s beloved by my husband and children.  So I make it for them.  Making at home is also motivated by the insanely high price of store bought organic almond butters (common to see $15 for a jar…I’ve seen it as high as $24!!).  If you love roasted almond butter and want to save a little money, then this recipe is for you.  I also make a raw version with soaked and dehydrated almonds and included directions for this at the end of the post.

Homemade Organic Roasted Almond Butter
 
Print
Author:
Ingredients
  • 3 cups raw organic almonds
  • Pinch of salt
Instructions
  1. Preheat oven to 350 degrees
  2. Arrange the almonds on a baking sheet in a single layer
  3. Roast for 10 minutes
  4. Remove from oven and allow the almonds to cool completely
  5. When the almonds are cool, add to a food processor
  6. Turn it on and let it whirl. After about a minute the almonds will form a stiff, dry ball. This is okay. Take off the lid and break the ball apart with a fork. Turn the machine back on and keep it blending. If it stops up again, do the same with the fork
  7. After about 3 minutes the oils in the almonds will release and the mixture will become thin. Continue blending until the almonds are creamy and smooth. It takes about 9 minutes in my food processor. Add in your pinch of salt toward the end of the process. Please note, I do NOT have a fancy, high tech food processor. It is the most basic model
  8. Store in glass container in the fridge
 _
 _
Homemade Almond Butter w/ Soaked Almonds
 
Print
Author:
Ingredients
  • 3 cups raw organic almonds
  • Walnut oil (or olive oil)
  • Pinch of salt
Instructions
  1. In a large bowl, add the almonds and fill with filtered water (with about two inches over top of almonds). Soak for 12 - 24 hours. I soak mine for 24 and change the water once
  2. Drain and rinse the almonds
  3. Lay them out on a towel and pat off the excess water
  4. Add almonds to a food dehydrator and dehydrate on 105 degrees for about 30 hours
  5. The almonds will be properly dehydrated when they are crisp and crunch to the taste and you an visually see the meat of the almond is dry. You can tell when there is moisture left, you can see it and feel it
  6. Place the dehydrated almonds in a food processor and blend. You need to stay close to the food processor and give it many breaks, as the almonds get very hot and you don't want the temp to rise over 118 degrees. So if you are keeping this raw, blend and check the temperature throughout the process
  7. After the almonds look well blended, you can add in a little oil to help the moisture factor. It's up to you how much to add, so start with a teaspoon and go from there. At this point you can also add in the pinch of salt
  8. Raw almond butter made with this method smells and tastes different than roasted almond butter, but still delicious (and much easier to digest!)
Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Fridays, Wellness Weekend, Healthy Vegan Friday 
Posted by Amber at 7:09 pm

Labels: dips and spreads, GAPS, how to, Paleo, SCD, snacks.

5 Comments

  • Megan Ancheta July 22, 2013 at 7:32 pm

    See, you really should consider moving to Alaska. Friends let friends steal almond butter out of their jars. LOL!

    Shared on FB! 😉
    Hugs,
    M

    Reply
  • Vicky July 23, 2013 at 8:04 pm

    Awesome Amber! I might have another go at making it though ! don’t think we have to pay anywhere near as much as you do over there!!

    Reply
  • Laura July 23, 2013 at 10:25 pm

    I agree with Megan-or you can all move to Park City?! I love all of your money saving recipes Amber. They are so helpful and so much better than the store bought stuff anyway!

    Reply
  • France@beyondthepeel July 24, 2013 at 5:07 pm

    I kinda feel ashamed that I’ve never made my own. It sounds so easy. I think it sounds like the perfect rainy day project for out at the tower. Thank you for giving me the confidence.

    Reply
  • Cassidy Stauffer July 25, 2013 at 2:14 pm

    Thanks Amber, I’m always looking for for easy diy ways to save money!

    Hope you are well,
    -Cassidy

    Reply

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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! 
__________________________________________________
Shared on:    Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania  Ruth’s Real Food 101 (Mondays),  Traditional Tuesdays , Fat Tuesdays,  Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter, Simple Lives Thursday, Thriving on Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Allergy-Friendly Friday, Potluck Party Friday, Super Food Sundays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays 
Posted by Amber at 5:38 am

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

16 Comments

  • Danielle May 15, 2012 at 3:13 pm

    Thanks for using my cracker recipe! Aren’t they addicting? Those dips all look amazing!

    Reply
    • Amber May 16, 2012 at 3:40 am

      Thanks Danielle,

      Yes, I ate ALL of them like a crazy person. I just couldn’t stop. I kept thinking, does Danielle have this problem? They are super, super awesome. I’ve made them several times. Thanks for a great recipe.

      Reply
  • Amber Shea @Almost Vegan May 15, 2012 at 3:45 pm

    Oh gawd, I LOVE white bean dip/hummus…and olives…I’m hungry now!

    Reply
    • Amber May 16, 2012 at 3:40 am

      Thanks Amber. You always make me laugh! I love it.

      Reply
  • Vicky May 15, 2012 at 4:30 pm

    They look really good Amber, I make one with spinach too – it turns the dip a lovely colour!

    Did you find out if coconut aminos is definitely legal?

    Reply
    • Amber May 16, 2012 at 3:43 am

      Hi Vicky,

      Thanks for chiming in about the coconut aminos Vicky!! I need you looking out for me. I just love the stuff – so such a bummer it’s a mystery food. We do need to work on getting a scientist though don’t we! That will settle everything. I’ll work on that. 🙂

      Reply
  • hännah @ dishesanddishes May 16, 2012 at 12:53 am

    This dips look wonderful. I loved your lentil hummus so much that I’m definitely going to try one of these soon. Thanks!

    Reply
    • Amber May 16, 2012 at 3:38 am

      Thank you Hannah! I’m so glad to hear you enjoyed the lentil hummus. It’s one of my favorites. I have to say though, the white bean & kalamata dip is a real crowd pleaser. Several friends taste tested it and LOVED it. I’m making a big batch for my daughter’s soccer game next week to share with everyone. 🙂

      Reply
  • gfe--gluten free easily May 16, 2012 at 6:12 pm

    Your dips rule, Amber! I think it would be great to have this trio of dips for a party or even a simple supper. 😉

    xo,
    Shirley

    Reply
    • Amber May 18, 2012 at 6:10 am

      Thanks so much Shirley! 🙂

      Reply
  • Kelli Becton May 18, 2012 at 3:48 am

    thank you for linking up with kids in the kitchen! we’re so proud to have you – this looks yummy and healthy!

    Reply
    • Amber July 11, 2015 at 8:38 pm

      My pleasure. 🙂

      Reply
  • Maggie May 22, 2012 at 6:45 pm

    Yummy dips Amber – thank you so much for linking to your inspiration 😉 I can’t wait to try yours! White beans are quickly becoming a fave of mine!

    Reply
    • Amber July 11, 2015 at 8:38 pm

      Thanks Maggie. I love the creaminess of the white beans. So delicious. 🙂

      Reply
  • Mollie Frances June 24, 2012 at 2:17 pm

    Hi! I linked to these recipes in my post for Greek Layer Dip. I can’t wait to read more of your blog!
    http://www.thealmondflower.com/2012/06/greek-layer-dip-naturally-gluten-and.html

    Mollie
    TheAlmondFlower.com

    Reply
    • Amber July 11, 2015 at 8:39 pm

      Thanks so much!

      Reply

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Thursday, October 13, 2011

Homemade Sunflower Seed Butter (Sunbutter)

I am deathly allergic to peanuts.  It’s no fun to have an allergy but I’m so impressed with how far we’ve come with peanut allergy awareness.  What a difference I’ve seen.  I remember as a young child riding on an airplane and feeling so sick to my stomach at the very smell of the peanuts…and hungry because I was out of luck in the snack department.  A few years later they started serving pretzels as an alternative to peanuts on flights.  I don’t even think they give out peanuts anymore, do they?  Skylar, my daughter, is not allergic to peanuts and I don’t know if my son Ethan has inherited this allergy?  At any rate, we’ve been using sunbutter for quite some time as an alternative to peanut butter.  It’s a nice change from the usual almond butter.  I like this brand but don’t love the price and don’t love the plastic container.  So I decided to make it myself.  And you know what……SUPER EASY!!! Sky couldn’t even tell the difference between my homemade version and the store bought variety.  And that’s all I needed to move into permanently making sunflower seed butter.  Hooray! 

gorgeous sunflower from my garden!

Homemade Sunflower Seed Butter 


Ingredients:
-3 cups of organic raw sunflower seeds
-Pinch of salt (optional) 

How To
1.  Toast sunflower seeds for a bit until fragrant and slightly brown.  Cool seeds.  
2.  Add the cooled seeds to a food processor and start blending; scrape down sides every minute or so for about 5 minutes.  
3.  After about 6 minutes the seeds will form a ball then become thinner as the oils in the seeds are released.  
4.  After about 8 minutes of processing you can add in a pinch of salt, but this is totally optional. It should be properly blended by this time.  Store in class container in the refrigerator.  
Yields 1 1/4 cups of sunbutter

I have a small, OLD food processor and it works great.  
Just be sure to scrape down the sides a few times so the
mixture has contact with the blades.
Speaking of Sun…
It has been so gorgeous here in Northern California.  Finally, finally, cool fall weather…although it’s supposed to be up near 90 degrees today, there is still a soft, clean feel to the air.  I adore this time of year.  Below are some pictures from around our yard.  Wish I could just bottle up this weather.
Our neighbor’s lemon tree is showing some action!  
They let me go over there whenever I have the need and pick to 
my heart’s content.  
Our other neighbor has a nice fig tree with a sizable
bunch hanging on our side of the fence!  
So excited for these!
We still have watermelons to harvest!
We had quite the bounty this year.
Our tomato plant is out of control, but still providing 

us with sweet, gorgeous cherry tomatoes.
Shared on: Allergy-Free Wednesdays, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food,  Potluck Party Back to School Recipes,  Raw Foods Thursdays,, Wellness Weekend 
Posted by Amber at 7:52 pm

Labels: allergy-friendly, dips and spreads, GAPS, lunch, nut free, Paleo, SCD, snacks, vegan.

12 Comments

  • KellyBelly November 5, 2011 at 6:18 pm

    Hi
    Would this recipe be easier in a Vita-mix? Or is there something about the food processor you like in getting it creamy or adding in the oil?
    Also, where did you get your cute smiley spoons?
    thanks

    Reply
  • Amber November 6, 2011 at 12:19 am

    Hi KellyBelly~

    I think this would definitely work in a Vitamix. But I used my food processor first for two reasons:

    1. The last time I tried to make a nut butter (with almonds) it didn’t work so well, so I had a bit of an aversion going into the sunflower butter process.

    2. I only make one cup at a time so I thought it would be better incorporated in the food processor.

    I would love it if you shared your experience in a Vitamix or other high speed blender. I’m sure it would work great. The food processor just worked so well for me that first time I didn’t bother trying anything else. I’m sure other readers would like to hear about your experience.

    Aren’t those spoons adorable?! My mother-in-law actually gave those to the kids. She finds some really fun things on-line. I did a search and found a link for you:

    http://www.wayfair.com/BergHOFF-International-Smiley-4-Piece-Flatware-Set-1204024-BGI1014.html?refid=FR49-BGI1014

    *A product note: the paint popped out of the larger spoon’s eye (the yellow smiley face) after about a week of use. Bummer!

    Be Well,
    –Amber

    Reply
  • Gigi @ Gluten Free Gigi January 18, 2012 at 4:25 am

    Hi, Amber!
    I had not found you until you made a comment on my site today… and now I can see your comment in the admin side, approved it, and not visible on the post. We’ll see if it clears up and appears by tomorrow.

    I love your site, and am happy to find you! 🙂

    I had to check out your how-tos… I love homemade sunbutter and just recently made a video for my you tube channel… I used a food processor for mine. I have a Blendtec and I prefer results with the regular food processor, to be quite honest. 🙂

    Beautiful site. I’ll be back often!

    xoxo,
    Gigi 😉

    Reply
  • Amber January 19, 2012 at 3:01 am

    Hi Gigi,

    Thanks for stopping by. Love your site too. I am definitely going to check out your video! And I agree about the food processor, love it.

    Be Well,
    –Amber

    Reply
  • Leslie @ Real Food Freaks March 16, 2012 at 10:44 pm

    Sun butter is great… just be aware that if you bake with it, it can turn your baked goods green! I made pancakes with it once and the next day when I took the leftovers out of the fridge, they were green… there’s some type of chemical reaction that occurs. Oh well, I think my oldest son preferred the green pancakes! 🙂

    Reply
  • Amber March 16, 2012 at 10:52 pm

    Hi Leslie,

    Just in time for St. Pattie’s Day!

    I have heard of this phenomenon! So interesting. My kids would love the green too.

    Here’s a link that talks a little more about this interesting transformation: http://www.ochef.com/1267.htm

    Be Well,
    –Amber

    Reply
  • Anne @ Quick and Easy Cheap and Healthy March 17, 2012 at 12:57 am

    I think it’s baking soda that turns the sunflower seed butter green. I just made this tonight for the first time in my Vitamix! I made 2 cups worth. I didn’t measure the oil, but I used several TBSPs and probably should have use d alittle more. It wasn’t as creamy as I would’ve liked. I also added a touch of salt and some raw honey.

    Reply
    • Steph (The Cheapskate Cook) March 21, 2012 at 9:40 pm

      Hi Anne! Good to see you over here 🙂 I was wondering if you had ever made this, since it sounds fairly easy and probably worth the cost.
      I’m thinking of trying it out because I think I mayb be able to buy sunflower seeds cheaper than natural peanut butter here. But I’ve never tasted sunbutter before. Is it similar to peanut butter?

      Reply
    • Amber March 22, 2012 at 12:00 am

      Hi Steph,

      Just chiming in here. Sunflower seed butter smells and tastes A LOT like peanut butter! Especially store bought. Homemade is less intense to me, as I’m allergic to peanut butter, therefore I very much enjoy the homemade version for this reason. And my kids can’t tell the difference.

      –Amber (from The Tasty Alternative)

      Reply
  • Amber March 17, 2012 at 1:10 am

    Hi Anne,

    Thanks for the tip. My food processor works great, but I might have to use my Vitamix one day too. And you’re right, from what I’ve read about the green, it is the baking soda. Suggestions include using less baking soda or add lemon juice to offset this chemical reaction.

    Be Well,
    –Amber

    Reply
  • Tessa Domestic Diva March 21, 2012 at 2:32 am

    I’ve been thinking to try my hand at this…afterall, i make my own coconut butter…it’s a logical next step! I kind of enjoy the green…I made a bar that turned BRIGHT green, like I had added food coloring, I loved it!

    Reply
  • Amber March 22, 2012 at 12:11 am

    Hi Tessa,

    I think you’ll really enjoy homemade! And I agree, I LOVE the green.

    Reply

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Tuesday, September 13, 2011

Lox of Love with Dairy Free Dill Cream Cheese

 During my weekly grocery shopping I passed some lox and started to dream about cream cheese and bagels.  I don’t spend too much time in this dream world though (because there is always a tasty alternative to be had) and popped those lox into my basket with a grin along with some gluten free English muffins.  Before bed I put  1/2 cup of cashews in some water to soak until morning and breakfast was nothing short of a dream come true.  This recipe is based off THIS vegan/dairy free “sour cream.”  
Ingredients
–These gluten-free English muffins
-1 package of wild caught Lox
-1/2 cup cashews, soaked for at least 4 hours (I soak mine for around 6) 
-1 teaspoon dried dill
-1/4 to 1/2 teaspoon salt (to taste) 
-3 tablespoons fresh lemon juice (more or less to your sour preference)
-3 tablespoons filtered water (or more until desired texture)

How To
1.  To make the cream cheese place soaked cashews in blender with salt, dill and add 3 tablespoons of water and 3 tablespoons of lemon juice.  Blend.  Continue blending and adding water or lemon juice until your desired consistency is achieved.  I prefer a thicker spread and used more lemon for a sour taste.  
2.  Toast English muffins
3.  Add lox
4.  Make your favorite cup of tea and enjoy an elegant breakfast.
Shared on: Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Slightly Indulgent Tuesdays, 
Posted by Amber at 4:39 pm

Labels: breakfast, dips and spreads, snacks.

6 Comments

  • Nicole@Show Off Friday July 16, 2012 at 5:24 pm

    Dill is a favorite around here! Thank you for sharing. Have a great week!

    Reply
  • Tonya July 16, 2012 at 6:46 pm

    what a great recipe!

    Reply
  • Jess @ Crunchy Hot Mama January 21, 2015 at 7:51 pm

    This sounds awesome, and would go great with my Lox Frittata 🙂 http://crunchyhotmama.com/2014/11/06/one-pan-meal-lox-frittata-dairy-free/

    So glad I found your site!

    Reply
    • Amber January 22, 2015 at 6:19 pm

      Sounds super yummy! 🙂

      Reply
  • Holly January 21, 2016 at 2:02 pm

    The english muffins you recommend have brown rice and tapioca…I thought those weren’t SCD compliant? Or is that just when you are starting out? I’m working on treating SIBO and I don’t do well with tapioca.

    Reply
    • Amber January 23, 2016 at 11:20 am

      Hi Holly. Allow me to clarify. The recipe is 100% SCD, the English muffins are not, however. They are used in the picture for presentation purposes. Try THIS recipe for grain free/SCD English muffins. 🙂

      Reply

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Friday, September 2, 2011

Cilantro Hummus

Over the years I have made many variations of hummus.  This delicious dip is a family favorite so we always have some in the fridge.  I’ve never thought about cilantro in hummus and I’m sorry I didn’t figure this out sooner! It’s delicious.  
Ingredients
-2 1/2 cups prepared garbanzo beans* (or two cans garbanzo beans) 
-1/4 cup tahini 
-3 tablespoons lemon juice (or more to taste)
-3/4 teaspoon garlic granules (or 1 clove) 
-1/2 teaspoon salt (or to taste) 
-1/2 cup of olive oil 
-3/4 cup fresh cilantro (or more to taste)
-1/4 teaspoon chili powder (or to taste)
-Filtered water (to bring the hummus to a preferred consistency)

How To
1. Add beans, tahini, garlic granules, salt, cilantro and optional chili powder to a food processor and blend.  
2.  With the food processor running, drizzle in oil.  
3.  Check for texture.  Too thick?  Add in 1 tablespoon of water at a time until you reach your desired texture. 

Notes
*Soak beans in filtered water for at least 8 hours, I soak mine for 24 hours and change the water 2x.  Boil in filtered water until tender and store in fresh water until ready to use. I soak & boil around 6 cups of beans at a time and freeze the leftovers for another day (they do great in the freezer!).
*A word about the beans:  I go back and forth between garbanzo beans and chana dal beans.  Chana dal yields a nice smooth hummus but with a much milder flavor so you really need to increase your ingredients.  Garbanzos are rich and flavorful with a thicker consistency.  I love them both but lately I’ve been using garbanzo beans for that full hummus flavor.  
____________________________________________

Posted by Amber at 2:30 am

Labels: dips and spreads, snacks, vegan, vegetarian.

2 Comments

  • Shirley @ gfe September 6, 2011 at 4:07 am

    Great looking recipe and helpful info on the bean variations–thank you, Amber!

    Shirley

    Reply
    • Amber July 11, 2015 at 8:27 pm

      Thanks Shirley! xo

      Reply

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Wednesday, August 31, 2011

Raw Dairy Free Cashew Sour Cream (SCD/Paleo/GAPS)

When I came across a recipe for cashew sour cream in one of my favorite cookbooks from Cafe Gratitude I thought, “Yeah, we’ll see.” There’s like 3 ingredients…how is this going to turn out.  I haven’t had real sour cream in years and I so miss this addition to our taqueria night.  I am opposed to soy sour cream and so what’s a dairy-free girl to do?  Can I tell you I nearly fell off my chair when I bit into my burrito.  DELICIOUS.  I couldn’t believe it.  My kids loved it too, and of course my husband was very impressed.  Please try this and be dazzled by delicious simplicity.
Ingredients
-1 1/2 cups soaked cashews (4-8 hours)
-1/2 teaspoon salt
-2+ tablespoons lemon juice 
-Approximately 3/4 cup filtered water 

How To
1.  Place soaked cashews into blender, preferably a high-speed
2.  Add salt, lemon juice and half the water
3.  Blend slowly and add more water until a desired consistency in achieved 
4.  Add more lemon or salt…this is how to turn this creation into a sour cream.  

Note
*You can change the flavor or color of this cheese very easily by adding one or more of the following: cumin powder, turmeric powder, parsley, cilantro or bell pepper   
*Be creative and have fun with your food

Shared on: Allergy-Free Wednesdays, Wellness Weekend 

Posted by Amber at 1:32 am

Labels: dips and spreads, GAPS, Paleo, raw, SCD, vegan, vegetarian.

10 Comments

  • Tessa Domestic Diva March 21, 2012 at 2:34 am

    you crack me up, can I fall off my chair with you as we ooh and aww over the deliciousness?! You KNOW we would! I have also made one with sunflower seeds…really good too!

    Reply
  • Amber March 22, 2012 at 12:09 am

    Hi Tessa,

    I have a feeling if we got together, we would just laugh and eat the entire time! And your sunflower seed sour cream sounds amazing. 🙂

    Hugs,
    –Amber

    Reply
  • Unknown April 26, 2012 at 1:04 am

    Thanks for posting this! This is great! Just wondering though if you think I could substitute the lemon juice with apple cider vinegar as citrus upsets my stomach. Do you think it would work okay? I wish I could eat citrus..*sigh*

    Reply
    • Amber April 26, 2012 at 1:26 am

      Hi There,

      I’m sorry to hear that. Well, I can’t say for certain, as I’ve never tried. But, the next time I make “sour cream” I will use ACV, okay. So check back for my notes on that. It’s a really great idea! Let me know if you try it too. 🙂

      Thanks!

      Be Well,
      –Amber

      Reply
  • Lauren March 27, 2013 at 2:59 am

    Oooo, this is a great idea! Do you think it would work as (or does it taste like) cream cheese? Maybe if I lowered the water? I’d love to try something like that! 🙂

    Reply
  • Easy Peasy Dairy Free Sour Cream December 1, 2014 at 6:35 am

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    Reply
  • Chili Con Carne January 5, 2015 at 3:58 pm

    […] is a link to a delicious Cashew Sour Cream recipe from The Tasty Alternative. While I have my own sour cream recipe on this site, I prefer it […]

    Reply
  • Shredded Beef Tacos {Crock Pot} May 6, 2015 at 6:27 am

    […] like to serve this with THIS cashew sour cream recipe and The Pioneer Woman’s Guacamole – both recipes are […]

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  • BBQ Stuffed Baked Potatos {Slow Cooker, Gluten Free & Paleo} January 27, 2016 at 6:32 am

    […] *HERE is a dairy free sour cream recipe that we just love if you are dairy free! […]

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Wednesday, August 24, 2011

Raw Vegan Walnut Pesto (SCD/Paleo/GAPS)


 I have to say…I’m very pleased with vegan pesto.  I don’t miss the the cheese at all.  And I use walnuts instead of pine nuts.  I guess there is a global pine nut shortage which prompted my local coop to put the pine nuts they did have in these ittty-bitty tiny plastic bags.  I laughed so hard and thought, I can’t make pesto with 5 pine nuts!!  Thus, the walnuts made their debut and the outcome…sooo tasty!


Ingredients
-2 ounces of fresh basil (sort of hard to measure in cups, probably 4 cups)
-1 cup raw organic walnuts (you could also toast the walnuts, but do not if making raw)
-3 to 4 tablespoons fresh lemon (to taste)
-1/2 cup olive oil (or preferred oil)
-1/2 teaspoon garlic granules (or one clove of fresh garlic – or to taste)
-1/2 teaspoon salt


How To
1.  Place toasted walnuts in food processor and pulse a few times.   
2. Add basil, garlic granules, salt and pulse.
3. Turn on food processor, add in lemon juice and drizzle in oil.  Scrape down sides now and then.
4.  Test for seasoning.  
**********
Daddy and Ethan gathering basil from the garden. 

Shared on: Just Another Meatless Monday  Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Made From Scratch Monday, Allergy-Free Wednesdays, Allergy-Friendly St. Pattie’s Day,  Fat Tuesday,Slightly Indulgent Tuesdays, Traditional Tuesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Potluck Party Friday, Wellness Weekend, 

Posted by Amber at 4:50 pm

Labels: dips and spreads, GAPS, Paleo, raw, SCD, snacks, vegan, vegetarian.

3 Comments

  • Winnie June 18, 2012 at 11:56 am

    I’m a pesto “freak”
    I can pesto with everything and just as is
    It’s a great recipe – thanks!

    Reply
  • Mary Hudak-Collins June 18, 2012 at 5:26 pm

    I’m finding that through recipe hops, there are a lot of food items that I have never eaten. Pesto is one of them. I have quite a bit of basil, so I’ll be giving this a try. Thank you for sharing this week in our recipe hop!

    Reply
  • Vicky July 21, 2012 at 8:32 pm

    I love this recipe…

    Reply

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