Category Archives: grain free

Monday, April 30, 2012

Raw-licious Lemon Cookies (SCD Friendly)

After I made my raw carrot cake cookies (inspired by these), one of my readers inquired about the lemon cookies.  I’m not sure if you’re familiar with these raw cookies, but you can check them out here.  They popped up in my Coop a few months ago.  I tried the carrot cake cookies first and was shocked by their deliciousness,  but the price tag is rather discouraging ($6 per bag – and it’s a tiny bag folks).  I was successful in making the carrot cookies at home.  Naturally, the lemon cookies have been on my mind.  So a few weeks ago I made a batch and they were outrageously good, the perfect burst of lemon with all the benefits of a raw, live food.  These differ in one respect from the store bought variety, they aren’t a crunchy cookie.  They are soft, but equally wonderful.  I like them both ways, and I have to tell you, the flavor is spot on.  So if you’ve tried these, and love them, try making them at home (this batch yields 60-70 cookies depending on how big or small you make them)!  And you might be able to get that crunch if you dehydrate longer.  I made both cookies and balls with this batch.  And by the way, my kidsLOVE these.  What a super healthy snack.  I’m making these next!
Ingredients 

-14 dates, pitted and soaked in filtered water until soft (the soaking time will depend on how soft or hard your dates are to begin with.  I usually soak mine for 6 hours or until super soft)
-4.5 ounces unsweetened shredded coconut (1 cup)
-1 cup sesame seeds (soaked for 10 hours)
-1/2 teaspoon lemon flavor (or to taste, start with 1/4 tsp)
-1 teaspoon lemon zest

How To
1.  In food processor fitted with the s-blade, add dates and blend into a paste. Add in lemon flavor, blend.   
2.  In another bowl, add coconut, well drained sesame seeds, and lemon zest.  Mix well. 
3.  Add date mixture to coconut, sesame seeds, and lemon zest and with clean hands, mix well. 
4.  Form into little cookies or balls.
5.  Place in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 hours (or more).  Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrients.  I have no idea how these would work in the oven, but please let me know if you try.  

Notes:

*I put my dehydrator in the laundry room and just forget about it.  
*If making the balls, dehydrate 105 degrees for 12-15 hours.  They will be soft and chewy.  



Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Raw Foods ThursdayFresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunch Box Love Fridays Feed Your Soul Friday, Allergy Friendly Friday, Superfood Sunday 

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Labels: cane sugar free, cookies, dairy free, dessert, gluten free, grain free, nut free, raw, SCD, vegan, vegetarian.

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Monday, April 23, 2012

Grain Free Spanish "Rice" (SCD Friendly)

One dish I really miss on SCD is Spanish rice.  We are some HUGE taquería lovers in this house, and I have to say, it’s one of my favorite cuisines.  I never, ever get tired of it.  Once a week we have a fun taquería night with all the fixins’.  Rice has been bothering my digestion (so obvious why grains are not allowed on the SCD).  So I created a grain free Spanish “rice” dish that was a tasty alternative to the traditional version.  It’s made with cauliflower.  And while the texture is different, it was pretty simple getting all those great Spanish flavors in there.  
Salud!      
Ingredients 
-2 medium/small heads of cauliflower, cut cored, and washed 
-1 small yellow onion, diced 
-3 roma tomatoes 
-1 green pepper (optional)
-2 teaspoons Mexican seasoning* (use less for children) 
-2 teaspoons garlic granules 

-1/2 teaspoons salt

-1/2 teaspoon cumin (or to taste) 
-Few turns of the pepper grinder
-1/4 cup oil

How To
Preheat oven to 400 degrees
1.  Mix above ingredients in your favorite roasting dish.
2.  Roast for 25-30 minutes 
3.  Allow to cool a while (make sure it’s not steaming 
for step 4). 
4.  Put half the mixture in a food processor and pulse a few times.  Careful to not over mix, you are simply creating a rice look to the mixture, not a puree.  You could probably do this by hand too, so try it out if you don’t want to lug out the food processor. 
5.  Pulse the remaining half of the mixture until rice-like.
6.  Garnish with cilantro and a squirt of lime.  
Serve

Notes:
*You can find Mexican or Fiesta seasoning at any grocery store.  Or make your own from spices in you bulk foods section.   
Served the “rice” 
Posted by Amber at

Labels: dairy free, gluten free, grain free, SCD, sides, vegan, vegetarian.

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Thursday, April 12, 2012

Radicchio with Fennel and Apple Topped with Fresh Orange Juice

For a long time there eating anything raw and green was out of the question.  And that’s hard for someone who LOVES salad!  But since starting medication and eating a (mostly at this time) SCD diet, I’ve had a very peaceful digestion (all you Cronies know what I’m talking about).  I’ve enjoyed indulging in salads again from the purples to the greens. However, it should be noted that radicchio is another name for chickory root, which is an illegal food.  So, please take caution when eating radicchio if you are on SCD, especially if you’re having symptoms.  Wait until you’re clear of symptoms to include this in your diet (and thank you to one of my readers for pointing this out to me!  You are awesome).  

This recipe fit the bill on a cold and rainy Tuesday.  The warm fennel and apples were savory and cozy, wilting the radicchio just enough, with buttery toasted walnuts, a burst of tart from the cranberries and a splash of fresh orange juice.  Love.  I ate two HUGE bowls for lunch and more with dinner (added in some SCD legal chicken apple sausage).  
Call me a salad eaten’ girl again! 

Ingredients 
-I head of radicchio, cored, sliced and washed  
-2 navel oranges
-3 fennel bulbs, sliced
-2 large red apples, peeled and sliced (I used Fuji)
-1 cup walnuts
-1 cup dried cranberries (sugar free and sulfur free)
-1/4 teaspoon salt
-Oil of choice 
Serves 4 

How To
1.  In a large sauté skillet, add a drizzle of oil, salt, and fennel and sauté on med heat for about 5 minutes, or until slightly tender.  Add apples and walnuts and continue to sauté on med/low until apples are just tender.  Remove from heat.
2.  Build your salad.  
3.  To a plate, add a few handfuls of radicchio.  Top with warm fennel and apple sauté, cranberries, and serve with 1/2 an orange.  Use the orange as the “dressing.”   


Posted by Amber at

Labels: ACD, dairy free, gluten free, grain free, salad, sides, vegan, vegetarian.

16 Comments

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Saturday, April 7, 2012

Baked Apple and Cranberry Crumble

It’s spring planting day today…but before I dive into that I just HAD to post this recipe really quick.  So I wanted to start the day off right with a Paleo breakfast, but didn’t have a lot of time and didn’t want eggs.  Enough with the eggs! So I literally threw this together with what I had on hand here in my kitchen…and it was AMAZING.  Scott’s eyes rolled back in his head when he took a bite, so there you go.  And the kids will be eating this for snack today (no fuss with snack time).  I’m sure most of my readers will have these ingredients on hand.  One thing I’ve learned with Paleo is you MUST get creative with meals, and especially breakfast.  Throw those old meal traditions out the window.  For breakfast I often eat Paleo legal bread/muffins/rolls, leftovers are a big one (soups, roasted veggies, chicken with fruit, Paleo legal granola with nut milk, eggs of course, mixed with veggies).  Point is, be creative and just eat anything you can that makes you body feel good.  Get those calories, and please always eat breakfast.  Okay, off to play in the mud. Have a great weekend!
 .

Baked Apple with Cranberries (Crumble)
 
Author:
Ingredients
  • 1 pound of organic green or red apples, peeled and chopped (about 4). I weighed out the apples after peeling and slicing.
  • 1 cup dried cranberries
  • 3 tablespoons fresh grapefruit juice, orange juice, or lemon
  • 3 tablespoons honey
  • 1 teaspoons vanilla
  • 1 teaspoons cinnamon
  • Pinch of salt
    Topping
  • 1 cup room temperature ground almonds, or almond flour (I grind my own here at home. First in the food processor, then with a coffee grinder to created a finer flour)
  • 3 tablespoons room temperature coconut oil
Instructions
  1. Preheat oven to 400 degrees
  2. In an 8x8 glass Pyrex baking dish, mix together the apple cranberry filling
  3. In a separate bowl, with hands, mix ground almonds with the room temperature coconut oil. Break up the coconut oil as much as you can. Then sprinkle on top of apple cranberry filling. You could double this topping, but I had some ground almonds sitting on my counter, so bam, I used them.
  4. Bake uncovered for 20 minutes.
Notes
Vegan option: substitute maple syrup or coconut nectar for honey, or any other vegan sweetener of choice.

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Posted by Amber at

Labels: breakfast, dessert, grain free, Paleo, SCD, vegetarian.

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Thursday, March 22, 2012

Sun Dried Tomato and Artichoke Heart Pasta (SCD/GAPS/Paleo)

I’ve been on a total zoodle kick. Today I used them in a dish I usually prepare with brown rice pasta, and the zoodles (adorably named by Jen) were a perfect substitute!  And this meal comes together quickly, like 10 minutes- no joke!  As someone with IBD, I have a very hard time digesting brown rice pasta (all grains really) which is why I wanted to make it SCD.  This dish was very filling and extremely satisfying, and I felt so light and peaceful.  No digestive distress.  If you haven’t used zucchini yet for the noodle factor, you should because they are awesome. 
Salud!
Sun Dried Tomato and Artichoke Heart Pasta 
GAPS, SCD, Paleo, Vegan

Ingredients:
-1/2 cup chopped onion (red or yellow)
-1/2 cup pitted Kalamata olives
-1/2 cup chopped sun dried tomatoes (confirm ingredients) 
-1 6.5 ounce jar of marinated artichoke hearts (confirm ingredients) 
-2 cups fresh organic spinach 
-4 medium peeled and trimmed zucchinis 
-1 1/2 teaspoons garlic granules (or 3 fresh garlic cloves, minced)
-Oil of choice 
-1 teaspoon dried basil 
-Optional: red pepper flakes and black pepper 

How To:
1.  In a large saute pan, add in some oil and heat on medium low
2.  Add onions, olives, sun dried tomatoes, artichoke hearts, and garlic granules, and saute for a few minutes
3.  Add in spinach and saute until slightly wilted 
4.  Add in zucchini noodles and saute for just a couple of minutes 
5.  Remove from heat, add in dried basil and optional red pepper flakes and black pepper, and a few fresh spinach leaves for garnish

Notes:
*I use this gadget to get the zucchini to look like pasta noodles.
*Or this awesome julienne peeler works great too.
Posted by Amber at

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

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Thursday, March 15, 2012

Chicken "Zoodle" Soup (SCD Friendly)

Hellowinter?  Spring showers?  Who knows.  It’s raining, and it’s fabulous.  To give you an example of how dry it has been here in Northern California, we haven’t had more than three consecutive days of rain in months, I believe since last winter.  Crazy. Scott and I are weather nerds – always watching the forecast, and every morning he checks the live snow cams at the ski resorts.  Anyway,  just super glad we have some wet weather and snow falling in the mountains so we can get the kids up to Tahoe and strap on the snowboards. 
This nice cold weather called for some nice warm soup.  Chicken noodle was in order, but I wanted to make it SCD.  So I turned to my fellow SCD blogger, Jen, from My Big Fat Grain Free Life.  Check out her blog when you get a chance, lots of great SCD recipes.  She makes a chicken “zoodle” soup (the zoodles obviously being zucchini in place of the noodles).  So awesome!  I made my usual chicken soup recipe and added in those delicious zoodles.  My kids thought they were so fun too.  My son declared, “Noodles,” like he was just presented with a prize or something.  Hooray for fun dinners.  If you’re looking for a fun way to replace traditional noodles, give zucchini a try (see here). 
Ingredients

-1 medium yellow onion, small chop
-3 cups carrots, small chop
-2 cups celery, chopped
-2 cooked chicken breasts, chopped (great way to use leftovers)
-2 large zucchini, made into “zoodles” 
-3/4 teaspoon salt
-3 cloves garlic, minced 
(I also add 1 teaspoon garlic granules)
-2 bay leaves
-8 cups filtered water (or any broth, but I used water) 
-Oil of choice
-Pepper to taste 

How To
1.  To pot add oil, salt, and onions and saute for 2 minutes 
2.  Add celery, carrots, garlic cloves, garlic grans, and saute for 2 minutes
3.  Add water, bay leaves, and bring to a gentle simmer; simmer for about 20 minutes, or until veggies are tender
4.  Add chicken and zoodles, stir
5.  Turn off heat, cover and let sit for about 15 minutes; warm through before serving 
Serves 4 

Serve with: SCD Crusty Rolls or SCD Hot Cross Buns

*
Posted by Amber at

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

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Friday, March 9, 2012

Roasted Red Pepper Lentil Hummus (SCD Friendly)

It’s Thursday and it has been a good week.  My deepest thank you for your support and well wishes while healing from my most recent Crohn’s flare.  I’ve never bounced back this quickly and it feels WONDERFUL.  The balance of meds and SCD allowed my body and immune system to heal rather quickly.  We’ve had some gorgeous weather this week and I do believe spring has arrived.  I’ve been making some light dishes and this hummus dip accompanied the kids and me for a fun midweek picnic.  I made two batches.  One for my kiddos (with light garlic granules) and one for me with the full garlic spice you know I love.  Have a beautiful weekend.


Ingredients 

-2 cups cooked green lentils* 
-1/4 cup tahini
-1/4 cup lemon juice
-1/3 cup chopped roasted red pepper
-1/2 teapsoon salt
-2 teaspoons garlic granules, use less for kids. (if using raw garlic, just use a little for the spice factor, or add roasted garlic.  Just make sure you check the spice if making for kids)
-1/3 cup oil of choice (more if needed)

How To
1.  To roast pepper: Preheat oven to 400. Cut 1 red pepper in half, remove stem and insides.  Place the pepper in a glass baking dish, no liquids, just the pepper.  Roast until browned (around 20 minutes, if not browned, roast longer).  Remove from oven and place a towel over the pepper in the glass dish.  Allow to cool.  Remove the pepper skin when cooled.  
2.  To prepare lentils: soak 1 cup green lentils for 6 hours.  After the soak, discard water.  Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) or until water is absorbed. 
3. In food processor fitted with the s-blade, blend cooled lentils, pepper, tahini, lemon, garlic and salt.  
4.  Drizzle in oil, add more if needed  
5.  Store in airtight container in fridge.

Notes
*I was soaking lentils according to the guidelines in the book, but I came across a recent Q&A in which Elaine Gottschall states that soaking lentils 3-4 hours was fine.  I error here on the side of 6.  You can read more Q &A here.  


*
Some beautiful signs of spring in our neck of the woods
mouthwatering organic strawberries
Sweet blossoms on our trees
Snow peas are growing like crazy in our garden
Pretty tulips on the table

Shared on: Real Food WednesdaysGluten-Free WednesdaysWhole Food WednesdaysPennywise PlatterFull Plate Platter ThursdaysWellness WeekendFreaky FridayFresh Bites FridaysLunch Box Love Fridays Fight Back FridayFriday FoodAllergy-Friendly Friday, Superfood Sunday 

Posted by Amber at

Labels: ACD, dairy free, dips, gluten free, grain free, SCD, vegan, vegetarian.

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Tuesday, February 14, 2012

Pink Peppermint Vegan Ice Cream Sandwich for Valentine’s Day

Updated ice cream cookie
Just a little Valentine’s Day surprise for my sweethearts.  
Chocolate Cookies
 
Author:
Ingredients
  • 1 cup whole raw hazelnuts
  • ⅓ cup whole raw almonds
  • ¼ cup coconut flour
  • ¼ cup raw organic cacao
  • ⅓ cup coconut sugar
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 7 medjool dates (pitted and soaked in filtered water for at least 2 hours)
  • ⅓ cup coconut oil, melted
  • ½ teaspoon vanilla extract
  • 1 tablespoon water
Instructions
  1. Preheat oven to 375
  2. In food processor with s-blade, grind hazelnuts until coarse.
  3. Add almonds and blend until coarsely ground.
  4. Add coconut flour and coconut sugar, pulse, pulse, pulse. Add cacao, pulse, pulse, pulse.
  5. Add baking soda and salt, pulse, pulse, pulse.
  6. (the dry mixture should feel like a fine flour).
  7. Transfer dry ingredients to a bowl. Wipe out food processor.
  8. In food processor with s-blade, add strained dates, coconut oil, vanilla, water and blend until incorporated.
  9. Add wet ingredients to dry and mix (with hands).
  10. Roll out dough on non stick surface about ½ inch thick - make sure they aren't too thin. Make cutouts. Transfer to nonstick baking surface and bake for 10 - 12 minutes - or so, check at 10 minutes. Cookies will firm as they cool. Thisis a popular brand to use.
Notes
Pink Shredded Coconut:
-Shredded Coconut
-Natural food coloring, HEREor HERE.

How To:
1. Add ½ cup shredded coconut to a jar.
2. Add a few drops of red coloring.
3. Cover lid and shake until well incorporated.
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Pink Peppermint Ice Cream
 
Ingredients
  • 1 can coconut milk (I really love thisbrand for ice cream, also a BPA free can)
  • ½ teaspoon vanilla
  • ⅓ of a cup sweetener (honey, coconut sugar, coconut nectar, maple syrup)
  • 2 teaspoons peppermint extract
  • Red natural food coloring (to preferred pink color) HERE or HERE.
Instructions
  1. Add coconut milk, vanilla, peppermint, sweetener, and coloring to blender and blend until incorporated, add to ice cream maker.
  2. Blend until thick and transfer ice cream to glass storage and place in freezer for a few hours.
  3. Remove from freezer about 20 minutes before serving.
 .
DSC_0122
Posted by Amber at

Labels: chocolate, cookies, dessert, grain free, holidays, ice cream, Paleo, vegan.

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Wednesday, February 1, 2012

Double Chocolate Hazelnut Coconut Cookies

Once in a blue moon I crave chocolate like a crazy person.  This makes my chocoholic husband insanely happy.  These little double chocolate cookies really hit the spot.  Dates give this cookie a nice chewy, soft texture.  Generally I use almonds or walnuts as the base ingredient in grain free baking.  But I had some lonely little hazelnuts in the fridge just waiting for their turn.  Hazelnuts and chocolate?  Fuggedaboutit.   
 .
Double Chocolate Hazelnut Coconut Cookies
 
Author:
Ingredients
  • -1 cup whole raw hazelnuts
  • -1/3 cup whole raw almonds
  • -1/4 cup coconut flour
  • -1/4 cup raw organic cacao
  • -1/2 teaspoon baking soda
  • -1/8 teaspoon salt
  • -6 dried medjool dates (pitted and soaked in filtered water for about 3-4 hours)
  • -1/4 cup coconut oil, melted
  • -1/2 teaspoon vanilla
  • -3 or 4 tablespoons honey
  • Enjoy Life mini chocolate chips (for the topping)
Instructions
  1. Preheat oven to 375
  2. In food processor with s-blade, grind hazelnuts until coarse.
  3. Add almonds and blend until nuts release just a bit of oil.
  4. Add coconut flour, pulse. Add cacao, pulse.
  5. Add baking soda and salt, pulse, pulse, pulse.
  6. (the dry mixture should feel like a fine flour).
  7. Transfer dry ingredients to a bowl.
  8. In food processor with s-blade, add strained dates, coconut oil, vanilla, and honey and blend until incorporated.
  9. Add wet ingredients to dry and mix.
  10. Form small balls and press down into cookie shape
  11. Bake for 12 minutes.
  12. When cool, top cookies with melted chocolate chips.
Notes
Vegans use coconut nectar or maple syrup
 .
Posted by Amber at

Labels: chocolate, cookies, dessert, egg free, grain free, Paleo, vegan.

37 Comments

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Tuesday, December 6, 2011

Flavorful Grain Free Quinoa Stuffing

I’ve been struggling with how to make a quinoa stuffing that doesn’t taste like a quinoa summer salad.  Then I came across a secret ingredient that saved the day: poultry seasoning.  This created a dish that has a real authentic taste to it, without all the traditional gluten/grain type hassle.  

And a quick word about quinoa.  I’ve been cooking it for years, and just the other day I found this website that rocked my world.  I’ve been wasting valuable time and energy trying to get a fluffy quinoa (I do the presoak but alas wasn’t using the correct water to quinoa ratio).  Finally, mystery solved! Just FYI: it’s 1 1/4 cups liquid to 1 cup quinoa.  So simple! 
Ingredients
4 cups cooked quinoa (to your texture preference, see above notes).  
1 medium onion, small chop
1 cup walnuts, chopped 
1 medium apple, peeled and small chop
2 celery sticks, chopped
1 cup dried cranberries (unsweetened or sweetened with fruit juice and always sulfur dioxide free)
2 cups mushrooms, small chop (optional, not shown in recipe above)
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon poultry seasoning 
Few turns of the pepper grinder 
Oil of choice 

How To
1.  Coat bottom of pot with oil.  Add onions & salt.  Saute on med/low for 5 minutes.
2.  Add celery & walnuts, stir and cook for 2 minutes.
3.  Add apple, thyme, pepper, & poultry seasoning.  Stir and cook for 2 minutes.
4. Turn off heat and add in the 4 cups of quinoa along with the cranberries.  Mix together quinoa, saute mixture, and cranberries. 

Notes
*This was excellent the next morning with eggs as a breakfast scramble!
Posted by Amber at

Labels: ACD, dairy free, gluten free, grain free, sides, vegan.

6 Comments

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