Category Archives: go ahead honey

Thursday, June 21, 2012

Candy Cane Beet, Strawberry and Black Plum Salad with a Ginger Lemon Honey Dressing.

Okay, so how GORGEOUS are these beets?! Have you ever tried a candy cane beet (aka Chioggia beets)?  Before you click away because beets aren’t your thing, hear me out.  Not all beets are created equal.  If you can get your hands on this variety, please give them a try.  You will be pleasantly surprised by their mild (almost sweet), tangy flavor.  They are perfect in salads and wonderful raw.  And my kids even love them.  It sort of tastes like kohlrabi meets radish (meets a carrot)?  Hard to describe the flavor.  Anyway, I’m smitten with these candy striped cuties.  

Salad Ingredients:
-4 oz of spring salad mix 
-6 oz black plums (5 small plums), small chop
-3 oz strawberries (6 strawberries), small chop
-4 candy cane beets, sliced (or your favorite cut)
-1/4 cup ginger lemon honey dressing
-(optional: walnuts & green onions) 

Ginger Lemon Honey Dressing:

-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon freshly grated ginger
-2 tablespoons oil (I used grapeseed)
-1 1/2 tablespoons honey
-Pinch of salt

How To:
1.  Prepare salad fixens’
2.  In a small bowl, whisk together dressing ingredients.  
3.  Pour dressing on salad immediately before serving.  
4.  Serves 4


You can find candy cane beets by looking at the stems!

Health benefits of beets 
(content source)
  • Garden beet is very low in calories (contain only 45 kcal/100 g), and contain only small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.
  • The root is rich source of phytochemical compound Glycine betaine. Betaine has the property of lowering homocysteine levels in the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which is otherwise can be harmful to blood vessels. High levels of homocystiene in the blood results in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.
  • Raw beets are an excellent source of folates; contains about 109 mcg/100 g (Provides 27% of RDA). However, extensive cooking may significantly depletes its level in food. Folates are necessary for DNA synthesis in the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.
  • It contains significant amounts of vitamin-C, one of the powerful natural antioxidant, which helps body scavenge deleterious free radicals one of the reasons for cancers development.
  • Beet greens (tops) are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots.Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
  • The root is also rich source of niacin (vit.B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6) and carotenoids, and minerals such as iron, manganese, and magnesium.
  • In addition, the root indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.
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Shared on: Summer Salad Sundays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, Allergy-Free WednesdaysWhole Food Wednesdays, Gluten Free Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Potluck Party Friday  Raw Foods Thursday 
Posted by Amber at

Labels: go ahead honey, salad, SCD, summer cuisine, vegetarian.

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Thursday, April 26, 2012

Blueberry Lemon Cupcakes for Go Ahead Honey (SCD Friendly Recipe)

Thank you to Zoe from Z’s Cup of Tea for hosting this month’s Go Ahead Honey.  Please check out her blog when you can.  It’s full of fantastic recipes and geared toward SCD!  Zoe created such a fun theme this month – it’s food inspired by children’s books.  I have two young children, so immediately a thousand books were swimming around in my head.  So many to choose from.  I narrowed it down to Cloudy with a Chance of Meat Balls, and this one, Blueberries for Sal.  I let my kids choose, and they were all over the blueberries.  

Have you ever read Blueberries for Sal?  When my daughter was about 9 months old we attended story time at our neighborhood library.  The librarian read this book and I thought it was so sweet, so simple.  Fast forward 5 years and both my kids love this book.  Bright, fun drawings and really, just a cute little story.  And I like to think this is just what we would make after a full day of blueberry pickingsome delicious blueberry cupcakes!    
Ingredients
-1 1/2 cups (150 grams) blanched almond flour*  For this recipe I’ve used both homemade blanched almond flour and super fine almond flour, found here.  And just FYI, I did not need to use any coconut flour when using the super fine store bought almond flour.  
-2 to 4 tablespoons coconut flour (if needed depending on the type of almond flour you use)*
-1/4 teaspoon salt
-1/2 teaspoon baking soda
-3 eggs: 2 whole eggs and 1 egg with just the white (omit the yolk)
-1 1/2 teaspoons vanilla
-1/4 teaspoon lemon flavor
-1 teaspoon lemon zest 
-1/4 cup coconut oil, liquefied 
-1/4 cup honey (not raw honey)*
-1 cup fresh, organic blueberries 

-3 eggs (7.2 ounces total weight for the three eggs in shell) 
-1 teaspoon vanilla 
-1 teaspoon lemon zest
-1/3 cup honey
-1/3 cup coconut oil

-1 teaspoon baking soda
-2 cups finely ground almond flour (such as Bob’s Finely Ground or Honeyville)
-2 tablespoons coconut flour
-1/4 teaspoon salt

350 


How To
Preheat oven to 350 degrees 
1.  In a bowl, mix the dry ingredients: almond flour, salt and baking soda
2.  In a separate bowl, mix the wet ingredients: eggs, vanilla, lemon flavor, lemon zest, coconut oil, and honey.  Be careful when adding the melted oil to eggs, temper if you have to, or just use room temperature eggs
3.  Combine and mix dry and wet ingredients
4.  Add the coconut flour here if you needed to thicken up the batter.  Start with 1 tablespoons at a time until a nice creamy cake batter consistency developed.  See pictures for texture.   
4.  Fold blueberries into mixture
5.  Fill muffin cups and bake for 13-15 minutes.  Yields 10 – 12 muffins 
6.  See here for whipped lemon coconut cream icing  

Notes:
*I make my own almond flour by grinding blanched almonds (skinless almonds) in my Vitamix.  It creates a very soft, fine flour.
*I say 2 to 4 tablespoons of coconut flour in this recipe, because the amount of coconut flour depends on what type of almond flour you are using.  And you might not even need it at all.  There are may type of almond flour: homemade, Bob’s, Honeyville, super fine from Digestive Wellness…and they all act differently in recipes.  The coconut flour is meant to thicken the batter just enough.  So if you have a runny batter, you can use some coconut flour to thicken it up.  Use your good baking judgement!  
*Raw honey contains pollen that is extremely irritating to a sensitive gut and digestion, not suggested for SCD, so use a thin, somewhat clear variety.
Shared on: Fat Tuesdays, Slightly Indulgent Tuesdays, Traditional Tuesdays, Kids in the Kitchen, Pennywise Platter, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten-Free Wednesdays Full Plate Thursdays, It’s a Keeper Thursday, Freaky Friday, Fresh Bites Fridays, Friday Food, Feed Your Soul Friday, Fight Back Friday, Lunchbox Love Friday, Friday Foodie Fix Superfood Sunday, 
Posted by Amber at

Labels: dairy free, dessert, gluten free, go ahead honey, SCD.

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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
*
Shared on: Traditional Tuesdays, Fat Tuesday, Slightly Indulgent Tuesdays & Allergy-Friendly Friday, & Whole Food Wednesdays, Allergy-Free Wednesdays,
Posted by Amber at

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

14 Comments

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Tuesday, December 27, 2011

Roasted Garlic Lentil Hummus Dip (SCD Friendly Recipe)

 This month’s Go Ahead Honey, It’s Gluten Free recipe carnival is hosted by Mrs. Ed’s Research and Recipes.
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 dipwill 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 Tuesdays, Traditional Tuesdays, Wellness Weekend & Pennywise Platter

Posted by Amber at

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

15 Comments

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