Category Archives: fall cuisine

Saturday, November 17, 2012

Rainy Saturday Morning Hot "Cocoa" (vegan, dairy free, cane-sugar free)

Finally…rain!  Glorious fall rain that we desperately need here in drought-ridden Northern California.  It’s a warmish storm, but we’ll take it.  Snow is falling in the mountains, just a short drive away, and waiting for us to come play.  Soon, soon.  But for now we will enjoy this wet weather here in the valley and sip on some sweet, warm “cocoa.” 
Ingredients:
-3 cups dairy free milk (I use homemade walnut milk)
-3 tablespoons carob powder*
-3 tablespoons maple syrup
-1 teaspoon vanilla 
-(optional: 1/4 teaspoon peppermint extract) 

How To:
1.  Combine above ingredients in blender and blend on high for 30 seconds
2.  Transfer liquid to small sauce pan and gently heat, stirring frequently 
3.  Serve warm (or hot) – warm is good enough for the kiddos
Notes:
*By all means, use chocolate in place of the carob (such as raw cacao powder).  
Shared on: Allergy-Free Wednesdays,  Wellness Weekend
Posted by Amber at 5:30 pm

Labels: cane sugar free, dairy free, drinks, fall cuisine, vegan.

18 Comments

  • Dana Visak November 17, 2012 at 7:55 pm

    Hi Amber ~ I just wanted you to know that I not only LOVE your recipe for a healthy hot chocolate (I will definitely try it with walnut milk, I love making dif. variations of nut milks!), but I absolutely enjoyed all of your well-thought-out beautiful photos. Captured moments in time. I love that! And your children are most adorable. Love how you capture them each enjoying their cozy hot chocolate. Aaah, these are what memories are made of, huh? Again, so glad I found you and your blog…enjoy your Sat (and so glad you’re feeling better!). 🙂

    Reply
    • Amber July 11, 2015 at 6:16 pm

      Thanks Dana! 🙂

      Reply
  • christine November 17, 2012 at 10:01 pm

    the colour of your children’s hair – the colour of the leaves – golden and lovely – and warm cocoa too:) lovely

    Reply
    • Amber July 11, 2015 at 6:17 pm

      Awe, thanks! I do think their hair is quite lovely. 🙂

      Reply
  • Vicky November 17, 2012 at 10:20 pm

    Fantastic photos Amber and I MUST try making this…lovely!

    Reply
    • Amber July 11, 2015 at 6:17 pm

      Thanks Vicky. 🙂

      Reply
  • Cassidy Stauffer November 18, 2012 at 3:47 am

    Delicious! And love your photo’s! I usually make hot chocolate by melting dairy free chocolate chips in SO Delicious coconut milk, but I don’t always have chocolate chips and your method looks easier with no refined sugars… I’ll definitely be making this! Thanks again for such a great recipe 🙂

    BTW- I would SO love to be neighbors and share food!

    Reply
    • Amber July 11, 2015 at 6:18 pm

      Oh me too! That would be a blast. Hugs. 🙂

      Reply
  • Gabby @ the veggie nook November 19, 2012 at 2:56 am

    I’ve been totally obsessed with carob lately! Your pictures perfectly capture the rainy afternoon- I bet the carob drink was perfect for it 🙂

    Reply
    • Amber July 11, 2015 at 6:18 pm

      Yay! I love carob so much. Such a great alternative.

      Reply
  • Laura November 19, 2012 at 4:39 am

    Yeah Hot Carob Cocoa-looking forward to trying this friend! Your children are just beautiful 🙂

    Reply
    • Amber July 11, 2015 at 6:18 pm

      Thanks sweet Laura. xo

      Reply
  • Heather Pace November 21, 2012 at 5:03 am

    This looks so warming and comforting Amber! Your kids are toooo cute. What a great mom you are 🙂

    Reply
    • Amber July 11, 2015 at 6:19 pm

      So sweet. Thanks Heather. 🙂

      Reply
  • glutenfreehappytummy.com December 2, 2012 at 5:42 pm

    oh my gosh what gorgeous photos!! you’re children are just precious. this drink is perfect for a rainy saturday morning indeed:)

    Reply
    • Amber July 11, 2015 at 6:44 pm

      Thanks lovely. I agree. It was perfect. 🙂

      Reply
  • Janelle December 19, 2012 at 1:48 am

    Just made this for the kids and me. DELICIOUS! I made ours with rice milk and cocoa powder as that is what I had on hand. Thank you for the recipe!

    Reply
    • Amber December 25, 2012 at 11:59 pm

      Thanks so much for your comment, Janelle. So glad to hear this simple recipe is enjoyed by others! We are making it a lot these days…so cold and rainy in my neck of the woods. 🙂

      Be Well,
      –Amber

      Reply

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Friday, November 16, 2012

Easy Homemade Gluten Free Bread Cubes for Stuffing (gluten free, dairy free)

 Homemade bread cubes are so simple to make!  I hope you give it a try this Holiday.  This is a great idea too if you are having a difficult time locating GF bread cubes at the store.  Also great for salads – you can really have fun with the ingredients.   

Ingredients:
-One 18 ounce bag of gluten free bread
-1/4 cup oil (I used grapeseed) 

-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

How To:
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).  

Notes:
*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.    

This bread cube recipe will fill an 8×8 Pyrex (with other stuffing fixins’) and serves 4 to 6 (depending on portion size). 
Shared on: Whole Foods Friday, 
Posted by Amber at 5:32 pm

Labels: dairy free, fall cuisine, gluten free, sides, thanksgiving side dishes.

8 Comments

  • Dana Visak November 16, 2012 at 7:38 pm

    Hi Amber ~ This sound really great but I have a quick q. What all do you put in your final stuffing dish? In that last pic, I see what appears to be black olives and perhaps sautéed onions and celery. I know it’s all personal preference but I was just curious what you did there. And did you use any additional seasonings? I’ve never made my own stuffing and I absolutely LOVE stuffing but have only had Stove Top (believe it or not). Stove Top with added cranberries, toasted pecans and sautéed mushrooms. Heavenly but not as healthy as I’d like. Thanks so much in advance for your time. 🙂

    Reply
  • Amber November 16, 2012 at 8:04 pm

    Hi Dana,

    Great question! I am still working on the recipe, but I can tell you what I did if you want to try. I didn’t use enough liquid, so I found it dry, although my husband loved it…but I am very particular about stuffing and hold my standard high against my Gramie’s recipe (the texture was so very moist and delicious). So I am trying to replicate that. I am going to share what I used for the seasoning and other fixins’ and then my recommendations below!

    Let me know if you give it a try. Thanks

    Here is what I used for my first go around (but again, I found it too dry), so next time I am going to use vegetable or chicken stalk (I just used water), an extra cup of liquid (totally 5 cups), baking longer, and covering with a tight fitting lid.

    In large pot, saute:
    1 1/2 cup onion
    3 cups mushrooms
    1 cup celery
    1 cup peeled and chopped apple
    1/2 cup cranberry
    1/2 cup pecans or walnuts
    Add below seasonings in the saute. (Not the water)
    (Saute all of this, but leave out cranberries and walnuts until the final few minutes of saute)

    1/2 teaspoon salt (or more to taste)
    1/2 teaspoon poultry seasoning
    1/2 teaspoon garlic grans
    1 tablespoon fresh sage (optional)

    4 cups liquid (see note above on adding 5 cups)

    Okay, so saute the ingredients with seasoning, add in the cranberries/walnuts toward the end. Then add in all the toasted bread cubes – stir. Start adding in the liquid 1 cup at a time. Add in, then stir, add another, stir. What you want it is a pretty thick and moist mixture (this might or not might take the entire 5 cups, you need to be the judge of the texture).

    Transfer mixture to the Pyrex. Use 8×8 or 7×11 or any baking dish with a lid. Cover tightly and bake at 375 for at least an hour. Check at 1 hour. You can remove the lid and continue baking an additional 10 – 15 minutes to crisp up the top.

    Let me know if you experiment! 🙂

    Reply
  • Cassidy Stauffer November 16, 2012 at 8:38 pm

    Yummy Yummy Yummy!!! I’m definitely going to use your recipe with my grain free cornbread I have saved in the freezer. I think I’ll even use your stuffing recipe you posted above. Thanks so much!!! I can’t wait to try it… pinning it right now 🙂

    Reply
    • Amber November 16, 2012 at 9:05 pm

      Hi Cassidy,

      Oh please let me know how it turns out. I LOVE cornbread stuffing. Hope you have a great Thanksgiving. I always smile when I think about my foodie blogger friends during big foodie Holidays. I could not be happier cooking up a storm and making a perfect mess of my kitchen. Love this time of year, the fall bounty, all the comforting recipes we’ve been eating since children (well, healthy versions that is).

      Hugs to you.

      Reply
  • Dana Visak November 16, 2012 at 8:48 pm

    Ok. THAT sounds incredibly ridiculously awesome! YUM. And I’m telling you now, I WILL be making this. And I can’t thank you enough for taking the time to share all of that with me AND for getting back to me so quickly. You’re awesome. I found your blog approx. 3 weeks ago, through one of the other healthy food blogs I follow (couldn’t tell you exactly which one), but am I so very glad I have found you!!!

    And by the way, made your Pumpkin Pie Bites yesterday and we LOVE them. The Maple Coconut Whipped Cream turned out perfectly (and what a super easy recipe to boot. LOVE it!). So thank you for that as well.

    Happy Thanksgiving to you and yours and I so look forward to trying many of your awesome recipes! 🙂

    Reply
    • Amber November 16, 2012 at 9:11 pm

      Hi Dana,

      Well you just made my day. I have been sitting here with my laptop most of the day sick with a cold and sinus infection (intermittently playing with my son, reading books, making cookies, and blowing my nose) and your comment just put a smile on my face. So glad you are here and finding some new recipes to try.

      So glad to hear the pumpkin pie bites worked out for you. I haven’t made them since last year, so I made some again this afternoon with almond flour. It dramatically changed the texture, and I prefer them with whole almonds.

      Anyway, please let me know how the stuffing works out. I would love a recipe tester on this one! I was going to make it again today with the changes, but I won’t make it to the store in time. Little guy just went down for nap.

      Thanks again for your note today, Dana. You also have a great Holiday and enjoy your Thanksgiving.

      Reply
  • Tessa Domestic Diva November 21, 2012 at 1:56 pm

    yummy seasonings Amber! Happy turkey day!

    Reply
  • Christina @ Direct flight to Sri Lanka February 13, 2013 at 10:43 am

    Thanks for the recipe Amber, Hopefully i will be travelling soon to visit my granny , will make some bread cube and surprise her.

    Reply

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Sunday, November 4, 2012

Super Easy Homemade Cranberry Apple Jelly/Sauce (cane-sugar free) with Vegan and SCD Options

Hello friends.  As soon as cranberry season comes rolling around I like to make a batch of cranberry jelly (sauce) each week.  If you follow my blog, then you know I am NOT a big sweet tooth.  Jelly always seems a bit too sweet for me.  Even the cane-sugar free jelly I buy, yes, often too sweet.  So you can imagine how much I love the tartness of cranberries.  This jelly comes together super quick.  You can sweeten it with anything you like and to your sweetness preference.  This also makes a fabulous Thanksgiving cranberry sauce.  See here for my other cane-sugar free cranberry sauce recipe.  Also seen in the above picture is my all-time favorite bread from Danielle at Against All Grain.  I make it nearly every week!  I like to add 2 1/2 tablespoons of honey.  This gives the bread a gentle sweetness and incredibly soft texture.  Together, this bread and jelly makes a lovely breakfast or anytime snack.  
Ingredients:
-16 ounces fresh cranberries (about 5 cups) 
-1 1/2 cups filtered water 
-1/2 cup (3 ounces) Medjool dates, seeded and diced
-3/4 cup sweet red apple, peeled and very small chop 
-1/4 cup honey (vegans use maple syrup, coconut nectar or coconut sugar and adjust to your sweet preference)
-1/4 teaspoon liquid stevia (SCDers use additional 3 tablespoons honey)

How To:
1.  In a medium sauce pan add the fresh cranberries and water and bring to a boil.  After the mixture comes to a boil, give it a stir and turn it down to a rapid simmer.  Add in the dates and apples.  Rapid simmer for about 10 minutes stirring frequently.  
2.  After 10 minutes it should look fairly thick and the cranberries should all be cooked down.  At this point add in the honey (or sweetener of choice), turn down heat to a soft simmer for about 5 minutes, stirring frequently.
3.  Turn off heat and add in the stevia.  Stir.  Allow mixture to cool before serving.  Total cook time is around 20 – 25 minutes.  
Serves 6 to 8 (depending on serving size). 
  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, Keep It Real Thursdays, Wellness Weekend Whole Foods Friday,Whole Foods Friday,  
Posted by Amber at 11:09 pm

Labels: cane sugar free, fall cuisine, sides, spreads, thanksgiving side dishes.

15 Comments

  • Anonymous November 5, 2012 at 3:40 pm

    This made my Monday! Thanks 🙂

    Reply
    • Amber November 5, 2012 at 11:17 pm

      Thanks for the smile!

      Reply
  • ella@lifeologia November 5, 2012 at 5:33 pm

    Well that looks delicious and oh so pretty too ;D

    Reply
    • Amber November 5, 2012 at 11:18 pm

      Thank you lovely Ella. I just LOVE the color too. So pretty. 🙂

      Reply
  • The Cyclists Wife November 5, 2012 at 6:58 pm

    I’m glad you posted this! I just volunteered to make REAL cranberry sauce for TG because I can’t stand the canned shaped glob that often shows up on the table.

    Reply
    • Amber November 5, 2012 at 11:23 pm

      Hey Sarah,

      Let me know how it turns out. I can tell you it will be much better than that canned stuff. Blah. I can barely choke that stuff down. Enjoy and have fun. If he is used to super sweet stuff and traditional white sugar, this may be a little tart for him. Just add in a little extra stevia (if you are going for cane-sugar free…which I highly recommend). Ethan LOVES it (so does Sky).

      Hope you’re well.

      Reply
  • Vicky November 5, 2012 at 8:12 pm

    This looks delicious Amber!

    Reply
    • Amber November 5, 2012 at 11:23 pm

      Thanks Vicky! 🙂

      Reply
  • Sarena Shasteen - The Non-Dairy Queen November 6, 2012 at 4:37 pm

    I LOVE adding apples in with my cranberries to make a jam. I add chia seeds to gel the mixture up a little more. I’ve been craving cranberries lately…I think it’s time to make a batch of jam! Your version looks delicious Amber!

    Reply
  • Dina-Marie @ Cultured Palate November 7, 2012 at 6:04 pm

    Mmm – this sounds good and I love that you sweeten it with honey! I would love to have you share this on Thursday at Tasty Traditions

    Reply
  • Amie Sue November 7, 2012 at 8:35 pm

    Do you see a reason as to why this has to be heated? I was thinking of making it raw.

    Reply
    • Amber December 26, 2012 at 12:00 am

      Hi Amie,

      Give it a try raw and let me know how it turns out! 🙂 Thanks.

      Reply
  • France@beyondthepeel November 8, 2012 at 5:19 pm

    That’s so great. I’m hosting thanks giving dinner and I’m absolutely making this! Bookmarked.

    Reply
  • Jessica November 12, 2012 at 2:28 pm

    Oooo yum yum yum! I’m making this for sure! Thanks so much for sharing at last week’s Meatless Monday 🙂

    Reply
  • glutenfreehappytummy.com November 14, 2012 at 6:48 pm

    hey AMber! sorry I’ve been MIA lately! this sounds so delicious!! perfect timing for thanksgiving. i’m busy planning the SCD T-giving fare lol…hope you’re having a great week! hugs!

    Reply

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Saturday, September 22, 2012

Happy Fall Equinox – A Round-Up of My Favorite Fall Inspired Recipes (Pumpkin-o-licious baby)

Tomorrow is the first day of autumn (happy squeal).  We love fall.  Who doesn’t love fall?  Swimming pool perhaps.
Awe, look at this cute picture of my kids last year at our local farm/pumpkin patch.  Going to a farm is totally epic for my kids – they go NUTSO.  I love it.  Pumpkins started popping up at my Natural Foods Coop last week.  Are pumpkins not the quintessential icon of fall?!  Like if fall was a sports team, pumpkins would definitely be the mascot…that or dried leaves.  
I vote for pumpkins.  

So in celebration of the autumn equinox, I’ve gathered some of my favorite fall/cool weather inspired recipes from last year.  
Enjoy!

How To:
(dairy free, vegan, SCD)
(vegan, gluten free, vegetarian) 
~Sweet Treats~

(vegan, dairy free, cane-sugar free, grain free)
(dairy free, cane-sugar free, vegan)
~My Chocolate + Pumpkin Series From Last Fall~
(dairy free, cane-sugar free, vegan)

(dairy free, cane-sugar free)
(grain free, gluten free, dairy free, cane-sugar free, egg free, soy free, xanthan gum free) 
~Drinks~
(dairy free, cane-sugar free)
And for those chilly fall evenings…

(dairy free, cane-sugar free, SCD)
*

 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, Fat Tuesday, Keep It Real Thursdays, Whole Foods Friday, 

Posted by Amber at 5:41 am

Labels: fall cuisine.

15 Comments

  • Kammie September 22, 2012 at 2:59 pm

    Love the photos of your kids – so adorable!

    I checked out and bookmarked some of these recipes. Loving it !!

    Reply
    • Amber September 22, 2012 at 5:46 pm

      Thank Kammie. It was fun looking back on my recipes. My cooking has changed from last year. For example, I don’t use agave anymore, so I changed a few of the recipes. It’s still pretty hot here in California. Forecast says 92 today. Blah. Looking forward to the cool weather. 🙂 Have a great weekend.

      Reply
  • Gabby @ the veggie nook September 22, 2012 at 5:34 pm

    Amazing round-up! I can’t wait to click through and check out all your amazing creations 🙂

    Reply
    • Amber September 22, 2012 at 5:47 pm

      Thanks Gabby. I thought some of these might catch your eye. Have a great rest of your Saturday. 🙂

      Reply
  • Lauren September 22, 2012 at 6:35 pm

    These look so delicious! Especially the pumpkin bites… yum-o! And I love the pictures of your family at the pumpkin farm–so cute!

    Reply
  • Vicky September 22, 2012 at 8:48 pm

    Everything looks wonderful! We’re not really a Pumpkin growing country so pumpkin recipes are so new to me. I must make the effort to try and buy one this year and try one of your delicious recipes!

    Hope you have a lovely weekend!

    Reply
  • glutenfreehappytummy.com September 23, 2012 at 4:22 pm

    aw what cute photos!! and holy cow — what amazing recipes! they all look so delicious! i don’t know which to try first!!!

    Reply
  • Laura September 24, 2012 at 3:31 am

    Pumpkin recipe heaven right here friend! And your chocolate pumpkin ice cream is AMAZING!

    Reply
  • scdgriddle September 24, 2012 at 7:16 pm

    Oh my gosh. I’ve just eaten lunch, but this post has actually made me hungry!
    If I weren’t at work, I’d be in the kitchen with these recipes…
    Thanks.

    Reply
  • France@beyondthepeel September 25, 2012 at 4:12 pm

    Wowsers! That’s awesome. Those recipes will definitely carry me through the pumpkin season!

    Reply
  • Sarena Shasteen - The Non-Dairy Queen September 25, 2012 at 9:58 pm

    No lie, I bought pumpkins on Saturday that are getting roasted tomorrow and I made pumpkin muffins yesterday to enjoy the fall weather! I’m going apple picking on Saturday (first time ever and I’m so stinking excited) and the end of October is pumpkin patch time! I LOVE fall!

    Reply
  • espirational September 26, 2012 at 3:35 am

    Pumpkin season. Time to kill the fatted pumpkin. That’s what I call cooking and freezing my pumpkin for the year. Always looking for new pumpkin recipes. Thank you.

    Reply
  • Shirley @ gluten free easily September 26, 2012 at 3:56 pm

    Such cute pics of your kiddos! I have been happier this week since I bought two pie pumpkins (currenly adorning my dining room table), and then a friend brought me a cushaw squash last night, which she knows I love more than pumpkin. 🙂 I want to leave work and go home and embrace all things pumpkin by making your recipes, Amber. (Those Pumpkin Pie Bites are really calling out to me!) Shouldn’t there be leave for that kind of thing? You know … an annual Personal Pumpkin Day? I’d support that!

    xo,
    Shirley

    Reply
  • Jessica October 26, 2012 at 8:06 pm

    Pumpkin- yay! Thank you so much for sharing this on Meatless Monday 🙂

    Reply
  • Anne-Marie Cain November 1, 2012 at 1:57 am

    All of these look so yummy! I’d love for you to share your post on my new blog hop, {Wheat-Free Wednesday}! Hope to see you there! 🙂

    http://www.annemariecain.com/wheat-free-wednesday-blog-hop-party/

    Reply

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Wednesday, November 2, 2011

Chocolate Pumpkin Hemp Smoothie

I know, pumpkin and chocolate?  Sounds sort of strange.  But the key here is to get all those wonderful health benefits from that beautiful orange squash right?  And we all know chocolate makes everything taste decadent.  I enjoyed this rich and creamy smoothie…and yes, it’s still warm, warm here in Northern California (80s). So a smoothie with fall flair really fit the bill today.

This is post #1 in my chocolate + pumpkin series.  Stay tuned for the following recipes:

~Pumpkin brownies 
~Pumpkin spiced chocolate covered pears
~Pumpkin chocolate ice cream

Chocolate Pumpkin Hemp Smoothie


Ingredients:
-1/4 cup homemade plain pumpkin puree (I used the Cinderella variety)
-4 cubes frozen hemp milk from this hemp milk recipe
-1 cup hemp milk 
-3 tablespoons honey (vegans use maple syrup) 
-2 tablespoon raw cacao powder (or to taste)
-1/2 teaspoon vanilla
-1/4 teaspoon cinnamon or pumpkin pie spice 

How To:
1.  Combine ingredients in blender until smooth

Notes:
*You can obviously use any dairy free milk
*Frozen banana would taste great 

Shared on Slightly Indulgent Tuesdays
Posted by Amber at 11:55 pm

Labels: beverages, chocolate + pumpkin, fall cuisine, nut free, smoothie.

6 Comments

  •  Curly J November 3, 2011 at 6:58 am

    Hi! I just came across your blog through Slightly Indulgent Tuesday. Once I saw your eczema tag, you drew me in like a flash! I’m in the middle of doing an elimination diet right now and trying to figure out what other triggers there could possibly be. It’s super frustrating but reading your story about your son is highly motivating!! And your homemade lotion.. WOW! I know the struggle of trying to find a healthy moisturizing cream and its amazingly difficult. Not to mention all the steroid creams from the doctor. Ugh. Anyways, I just wanted to thankyou for your post and for sharing!

    Reply
  • Amber November 3, 2011 at 8:16 pm

    Hello Curly J~

    Thank you for your comment. It’s very nice to meet you. Please let me know how your elimination diet goes and if you make any good connections to food and the inflammation. It’s a big undertaking and how wonderful that you are doing this for your child. Good for you! I’ll be posting another eczema lotion here in the next couple of weeks. This the next one will contain the same ingredients as the last, but I’m adding coconut oil and colloidial oatmeal, so stayed tuned for that. And again, good luck on your journey.

    Be Well,
    –Amber

    Reply
  • Tessa Domestic Diva March 6, 2012 at 4:21 am

    One of my favorites, I will be featuring this smoothie recipe in my post, “10 Super Smoothies”, fyi! thank you!

    Reply
  • Amber March 6, 2012 at 4:44 am

    Thanks Tessa! Can’t wait to see your post. I know they’ll all be super healthy..and delicious! 🙂

    Reply
  • Tessa Domestic Diva October 17, 2012 at 4:16 pm

    Breakfast this morn, an oldie but a goodie! We added sunflower seed butter this morning and some frozen banana too!

    Reply
  • Candida Diet, sugar-free, grain-free, gluten-free, vegan raw Nutty-Roons Recipe | Ricki Heller April 8, 2014 at 3:30 am

    […] and gardening tips. I always find something interesting there! Some of my favorite recipes are the Chocolate Pumpkin Hemp Smoothie, Raw Strawberry Chocolate Cereal, Kalamata Olive White Bean Dip and the Radicchio Salad with Warm […]

    Reply

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Tuesday, November 1, 2011

Happy Halloween 2011 and Easy-Peasy, Delicious Split Pea Soup!

 First the food:
Halloween night means easy dinner.  My split pea soup is just that: easy-peasy and so tasty.  
Plus it’s sort of ghoulish looking don’t you think?   
And this is a no-waste dish if you can find your peas in bulk. 

Ingredients
-3 cups dried split peas (soaked in filtered water 4 – 6 hours)
-1/2 pound high quality, organic ham, coarse dice
-1 medium yellow onion, small chop
-4 carrots, chopped
-6 cups filtered water
-3/4 teaspoon salt
-2 teaspoons garlic granules
-Fresh ground pepper  
-Oil (of choice) – enough to coat pot
-2 bay leaves, removed before serving

How To
1.  In large pot, add oil, salt, and onions, saute for 5 minutes.
2.  Add ham, saute for a few minutes with onions. 
3.  Add carrots and garlic granules, saute for 1 minute. 
4.  Drain and rinse peas, add to pot.
5.  Add water (or broth of choice).  Make sure the peas are covered, start with 5 cups and add more water if needed.
6.  Bring to a boil.  Turn down to a soft simmer and cover.  Simmer covered for about an hour.  Give soup a stir now and then. 
7.  Uncover and soft simmer for another 30 minutes.  
8.  You’ll know when the soup is ready, the peas will be soft and creamy.
9.  Stir in some fresh ground black pepper. 
10.  Soup will thicken greatly as it cools. 


Notes
*This dish can easily be made vegetarian, and I have made it thus many times.  I omit the ham and add homemade vegetable broth in place of the water. 
 I was inspired by Maggie’s zombie eyeball cupcakes and so made these for dessert.  I used my own carob cupcake and vegan frosting recipes though (not ready to give my son chocolate yet, especially with his eczema acting up).  My kids thought they were very fun!

************************** 
Happy Halloween to one and all.  We had a nice day.  Beautiful weather.  I personally love Halloween, which is strange because I’m a huge scaredy cat.  I enjoy dressing up, I do every year and probably will forever.   
Observing chimpanzees, or what are those neighbors doing?!
I was excited to wear my Doc. Martens again!
I love Jane Goodall!!

My handsome husband accountant! 
And my cute little runaway chimpanzee, George
Shared on: Sunday Night Soup Night 
Posted by Amber at 4:45 am

Labels: fall cuisine, holidays, soups.

2 Comments

  • Debbie @ Easy Natural Food March 21, 2012 at 10:24 pm

    I love split pea soup, its one of my all time favorites! Your version sounds scrummy! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

    Reply
  • Amber March 22, 2012 at 12:02 am

    Thanks Debbie!

    This is a soup my kids absolutely LOVE and request every week. Gotta love that. 🙂

    Hugs,
    -Amber

    Reply

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Monday, October 31, 2011

Lemon Walnut Stuffed Avocados (SCD Friendly)

I simply adore avocados.  So today I decided to not smoosh my beautiful green healthy friend and serve her whole in all her glory.  
These would make such cute appetizers.  You could obviously add anything in there, I chose some seasonably appropriate walnuts with a little added kick.  
Ingredients
2 avocados, firm but soft
For the filling: 
-1/2 cup chopped walnuts (soak and dehydrate for better digestion)
-1/4 cup apple, peeled and small chop
-1/4 cup red onion, small chop
-1/4 cup fresh squeezed lemon juice
-1/4 cup walnut oil
-1/2 teaspoon dried basil
-1/4 teaspoon garlic granules
-1/4 teaspoon sea salt (or to taste)

How To
1.  In a small bowl, mix lemon, oil, basil, garlic, and salt
2.  Add walnuts, onions, and apple
3.  Let flavors mingle for a few hours before serving (the longer the better)
4.  Add to avocado 
5.  Drizzle a little oil on the top before serving

In other news…
It has been simply gorgeous and warm here in Northern California – around 80 degrees yesterday.  My winter garden is loving all this sun and the little sprouts are singing.  We are all, however, anxiously waiting for the rain here in the valley and snow to drop up in Tahoe so we can hit the slopes! 
Playing with my daughter in the backyard…

I enjoy our time together while Ethan naps. 

These leaves will all be gone soon!
Soaking up their green while we can.
Shared on: Wellness Weekend 
Posted by Amber at 7:31 am

Labels: appetizer, fall cuisine, GAPS, Paleo, SCD, vegan.

3 Comments

  • Ricki October 31, 2011 at 2:10 pm

    A great way to enjoy avocados! One of my favorite fruits, too. 🙂 Thanks so much for submitting to Wellness Weekend this week! 😀

    Reply
  • Amber October 31, 2011 at 2:23 pm

    Thanks Ricki. I’m proud to be a part of the community.

    Be Well,
    –Amber

    Reply
  • Gina Murphey February 7, 2012 at 3:20 am

    This blog post is pretty much heaven in a recipe. Can’t wait to make it! Thanks Amber. I love all the others too<3

    Reply

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Lemon Walnut Stuffed Avocados

I simply adore avocados.  So today I decided to not smoosh my beautiful green healthy friend and serve her whole in all her glory.  
These would make such cute appetizers.  You could obviously add anything in there, I chose some seasonably appropriate walnuts with a little added kick.  
Ingredients:
-2 avocados, firm but soft
For the filling: 
-1/2 cup chopped walnuts (soak and dehydrate for better digestion)
-1/4 cup apple, peeled and small chop
-1/4 cup red onion, small chop
-1/4 cup fresh squeezed lemon juice
-1/4 cup walnut oil
-1/2 teaspoon dried basil
-1/4 teaspoon garlic granules
-1/4 teaspoon sea salt (or to taste)

How To:
1.  In a small bowl, mix lemon, oil, basil, garlic, and salt
2.  Add walnuts, onions, and apple
3.  Let flavors mingle for a few hours before serving (the longer the better)
4.  Add to avocado 
5.  Drizzle a little oil on the top before serving

In other news…
It has been simply gorgeous and warm here in Northern California – around 80 degrees yesterday.  My winter garden is loving all this sun and the little sprouts are singing.  We are all, however, anxiously waiting for the rain here in the valley and snow to drop up in Tahoe so we can hit the slopes! 
Playing with my daughter in the backyard…

I enjoy our time together while Ethan naps. 

These leaves will all be gone soon!
Soaking up their green while we can.
Shared on: Wellness Weekend 
Posted by tta_admin at 7:31 am

Labels: appetizer, fall cuisine, GAPS, Paleo, raw, SCD, vegan.

3 Comments

  • Ricki October 31, 2011 at 2:10 pm

    A great way to enjoy avocados! One of my favorite fruits, too. 🙂 Thanks so much for submitting to Wellness Weekend this week! 😀

    Reply
  • Amber October 31, 2011 at 2:23 pm

    Thanks Ricki. I’m proud to be a part of the community.

    Be Well,
    –Amber

    Reply
  • Gina Murphey February 7, 2012 at 3:20 am

    This blog post is pretty much heaven in a recipe. Can’t wait to make it! Thanks Amber. I love all the others too<3

    Reply

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Friday, October 28, 2011

Paleo Pumpkin Pie Bites with Maple Coconut Whipped Cream (free of: grains, dairy, cane-sugar)

(grain free, gluten free, dairy free, cane-sugar free, egg free, soy free, gum free…but oh so flavor-FULL)
The other day I was really wanting some pumpkin pie and thought, could I possibly make something a little easier that would satisfy this pumpkin pie craving?  And yes I did, and yes it did! These little cookies taste just like pumpkin pie.  The ingredients include crust and puree, so I mixed the best of both pumpkin pie worlds.  These are my 2-years old son’s new favorite snack!
Ingredients
Dry
-1 cup pecans (refrigerated nuts work best, as you can blend a little longer without releasing the oils too quickly)
-1/2 cup almonds (same as above) (or 65 grams of Bob’s Almond Flour)
-1/2 cup coconut flour (65 grams)
-1/2 teaspoon ground ginger
-1/4 teaspoon salt
-1/2 teaspoon pumpkin pie spice
Wet
-1/4 cup maple syrup (honey would be great too)  – please measure out in a 1 cup glass Pyrex.
-1/8 teaspoon liquid stevia
-2 tablespoons of walnut oil
-1 teaspoon vanilla
For topping, try: Maple Coconut Whipped Cream
How To:
In food processor…
1.  Grind almonds first in food processor until coarse
2.  Add pecans and blend with almonds until nuts release a bit of their oil (see picture below)
3.  Add coconut flour, ginger and salt: blend until incorporated
 
Please note:
(If using Bob’s AF (or another almond flour), add the pecans to the food processor first, and process until they are completely ground, but do not grind too long, as they will turn into pecan butter.  After you grind the pecans, add in the almond flour (pulse a few times), then the rest of the dry ingredients and pulse together until well incorporated).
 
In a separate bowl (wet ingredients)
1.  Mix pumpkin puree with maple syrup, vanilla, stevia, and oil
2  Add the dry ingredients into the wet and mix with hands – play with your food – it’s fun!
3.  This mixture will be thick AND sticky – don’t be afraid – this is not a fail.  The final product will be yummy and moist..
4.  With semi-oiled hands, roll out small balls and smoosh down into little cookies
5.  Bake 375 degrees for 12 – 15 minutes (or slightly brown on bottom, check at the 12 minute mark)
Notes:
*If you use coconut oil it will change the texture of the dough, color of the cookies and final texture of the cookie.  See below for pictures of the cookies used with coconut oil. They will be slightly moist in the middle, which is what you want, but firmer than if you used just regular oil (such as walnut oil).
*These are wonderful warm right out of the oven and firm up pretty quick as they cool.
*Ah, these are so good!  My new favorite snack on the go.
Grind the almonds first until fine, pulsing works best and cold almonds work best (I use whole almonds – with skins)
This is what the mixture looks like after you grind with the pecans:
You will be able to make a ball with the almond/pecan mixture:
After you add the coconut flour, salt, ground ginger, and pumpkin pie spice, and pulse a few times, it should become very light and fluffy:
This is what the cookie will look like if you use coconut oil.  Here I mixed melted coconut oil into the other wet ingredients but the maple syrup was cold and it made the overall liquid mixture very thick and therefore the dough was thicker.  I recommend using room temperature maple syrup.  Also, I used a sugar pie pumpkin.  With the cookies pictured above, I believe I used a Cinderella pumpkin (pumpkin meat is much darker).
Shared on Gluten Free Holiday 2011, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), 
Posted by Amber at 2:26 am

Labels: cookies, dessert, fall cuisine, Paleo.

15 Comments

  • Sea November 15, 2011 at 6:38 pm

    These sound wonderful. At first I thought they were raw, but I see that they are baked in the oven. I love the idea of combining the crust with the filling, as the hard part about making pumpkin pie is the crust. My 2 year old would probably like these, too. I’ll be trying them!

    -Sea of Book of Yum

    Reply
  • Amber November 16, 2011 at 10:38 pm

    Hello There~

    Thank you for your comment. You are right on the money! These are so, so good. I’m very pleased with how they turned out. Please let me know how you like them, and if you make any interesting changes/additions.

    My son, Ethan (2 years), just loves these little cookies, and I feel SO good about giving them to him…here have 2 or 3!! 🙂

    Be Well,
    –Amber

    Reply
  • Taste Buds Gluten Free take Away Foods December 7, 2011 at 10:01 pm

    I adore the way you hand print every thing, makes it look real homnemade, Healthy & Happiness

    Reply
  • Amber December 8, 2011 at 4:18 am

    Hello Taste Buds Gluten Free Take Away Foods~

    Thank you for your lovely comment. You made my night! 🙂

    Be Well,
    –Amber

    Reply
  • The Queen of Quinoa January 15, 2012 at 1:22 am

    These look so delicious. I just found your blog via the Balanced Platter and this recipe caught my eye! I’m always look for delicious, healthy, sweet treats!! Thanks for sharing 🙂

    Reply
    • Amber January 15, 2012 at 1:44 am

      Hello Queen of Quinoa (I love your name)!

      Thanks for your message. These are as easy as they are delicious! Glad you found a new sweet (and healthy) treat to try. These are one of my faves for sure! 🙂

      Have a great weekend,
      –Amber

      Reply
  • Kellie Brown March 26, 2012 at 11:17 pm

    These look delicious! Can’t wait to try them!

    Reply
    • Amber March 27, 2012 at 4:19 am

      Thanks Kellie,

      They are super yummy. Let me know how you like them!

      Be Well,
      –Amber

      Reply
  • Maria March 27, 2012 at 5:42 pm

    Mmmm these look so good and so beautiful too! Like pretty little bites of deliciousness!

    Reply
    • Amber March 28, 2012 at 5:02 am

      Thank you Maria! They are pretty fun (and pretty). I had some leftover pumpkin puree in the fridge and they really hit the spot today! So easy to make.

      Be Well,
      –Amber

      Reply
  • Adrienne @ Whole New Mom September 27, 2012 at 9:48 pm

    Sharing these on my FB page right now :-).

    Reply
  • KellyG July 7, 2013 at 7:20 pm

    This looks so good and I can not wait to try this!.

    Reply
  • 21 Healthy Pumpkin Recipes - special diet friendly - Whole New Mom October 20, 2015 at 4:24 pm

    […] Pumpkin Pie Bites with Maple Coconut Whipped Cream (grain & dairy free) – The Tasty Alternative […]

    Reply
  • Lisa October 22, 2015 at 4:15 pm

    By pumpkin pie puree, do you mean pumpkin puree? Or do you add other ingredients to make it ‘pumpkin pie puree’?

    Reply
    • Amber October 22, 2015 at 6:56 pm

      Hi There. Good question. I fixed the link (it was broken). If you go back to the post and follow the link you will be directed to a post about the pumpkin pie puree. 🙂

      Reply

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Thursday, October 27, 2011

Ditch The Can: How to Make Delicious Pumpkin Puree

Making your own pumpkin puree is easy as….pie?  Okay it had to be said.  How about Sunday Morning?  Easy Peasy?  Let’s stick with pie.  It’s truly easy, fun and very satisfying.  As is anything you can do from scratch and without packaging.  A few years ago I bought a bag of almond meal/flour on-line.  It was my first and last time for that.  I immediately started grinding my own organic almonds here at home for recipes.  Simple, fresh, organic, no packaging  – no waste. 

What was I talking about?

Oh, yes, bad puns.

Okay so first you need a pumpkin.  

I just throw mine right in the oven. 
 Lazy?  Perhaps.
Easy?  Yes!
Maybe it’s just me, but sometimes I feel like I’m wresting with the raw pumpkin – it’s aggravating.  I love the way the knife slips into the tender meat when it’s all hot and roasted.  

Step 1: roast a pumpkin
{400 degrees for 70 minutes for a 4 or 5 lb pumpkin, roast longer and until soft for heavier pumpkins}
Step 2: allow to cool and then remove skin and seeds
Step 3: chop- chop OR scoop out into a food processor 
Not ALL pumpkins will cube like this, it depends on the variety.  
Step 4: Add to food processor 
Step 5: add 1 teaspoon pumpkin spice mix to 1 cup of pumpkin puree.  I usually have about 4 cups of pumpkin (so 4 teaspoons spice mix).  Blend in food processor until incorporated. 
Here is a groovy recipe for pumpkin pie spice mix if you are so inclined to make your own.  

Now you’re ready to make something tasty.  
Posted by Amber at 2:27 pm

Labels: fall cuisine, how to.

8 Comments

  • fartygirl October 27, 2011 at 6:04 pm

    Hey lady! I like that you roast the whole pumpkin whole!!! My sister and I discovered that one winter a couple years ago, as she and I were drunkenly sawing at a fairytale pumpkin, sweat pouring down our purple faces. It’s sooo much easier to just roast the whole damn thing! Yay!

    Reply
  • Amber October 27, 2011 at 8:20 pm

    Right! Thank you. So easy.

    Scary kitchen combo = burs, sharp objects, a strong, large pumpkin! Run like the wind…

    🙂

    Be Well,
    –Amber

    Reply
  • Jenna October 27, 2011 at 8:58 pm

    I’m so glad you posted this, and so glad I came across it! I’ve always thought you had to halve the pumpkin before roasting it, which has (like you say) caused me much angst since I feel like the knife might rebel at any moment and I might end up cutting off my hand or something. Now I know I can roast it whole! Yippee!

    Reply
  • Amber October 28, 2011 at 2:56 am

    Hi There Jenna~

    So glad I’m not alone with the pumpkin wresting!
    Please let me know how you like roasting the whole thing.

    Love your blog. So fun – I look forward to reading through “home&kids” and your latest recipe looks awesome: spicy tomato cashew soup. Yum!

    Be Well,
    –Amber

    Reply
  • KellyBelly November 2, 2011 at 2:59 am

    Hi
    Is there a difference between pumpkins for roasting and the big pumpkins that are used to make jack o lanterns? I would guess that smaller pumpkins are tastier since other veggies are better before they get too big?
    thanks

    Reply
  • Amber November 2, 2011 at 3:22 am

    Hello There KellyBelly~

    Great question!

    Those big pumpkins are just for decoration purposes, so you won’t have much luck roasting one of those.

    You are right on the money with the smaller variety being sweeter. Smaller variety pumpkins have a higher sugar content and are extremely tasty (these usually weigh around 6 lbs). These are a different variety than those big pumpkins used for carving.

    The two pumpkins I use on a regular basis for cooking are: 1.) Sugar pie which is featured in the pictures above (or sometimes called sugar pumpkin or pie pumpkin) and 2.) Cinderella pumpkins (or Fairy Tale) pumpkin.

    These are typically located with the other winter squash (such as delicata, crook necked, spaghetti squash, etc.

    Speaking of roasting pumpkins, I have one in oven right now! (a Cinderella variety). These take longer to cook. Keep checking the meat with a knife. I would say at least 90 minutes, give it a poke and see how it’s doing. Then continue roasting for 10 minutes at a time.

    Good luck to you! Please let me know how it turns out. Happy pumpkin roasting!

    Be Well,
    –Amber

    Reply
  • KellyBelly November 15, 2011 at 8:07 pm

    Hi
    This worked out great. I now have lots of puree in the freezer ready to use. I pureed in the vita-mix and it looks just as creamy as what comes out of the can.
    Glad I gave it a try!

    Reply
  • Amber November 21, 2011 at 8:54 pm

    Oh I’m so glad it worked out for you! Looks like you’re all set for Holiday baking. Great job.

    be Well,
    –Amber

    Reply

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