Category Archives: SCD

Tuesday, May 28, 2013

Turkey Mushroom Burgers with Cherry Tomato Pineapple Salsa (SCD/Paleo/GAPS) & 10 Side-Dish Suggestions

Mmmm, burgers.  Burgers are one of the easiest dinners to make.  And I’m all about easy (I mean really, who wants to get cooking burn-out on Monday).  If you’re like me, you make just about everything from scratch, so it’s nice to have an easy dinner to jump-start the week.  We don’t eat beef but LOVE to use ground turkey or chicken for our burgers.  The addition of sauteed mushrooms and onions to this recipe really kicks the yum factor up a notch.  These are super delish and I just adore the sweet savory touch from the salsa.  I like to tinker around with different ingredients to spice things up (see my veggie and sun dried tomato burgers for another great recipe).  I hope everyone enjoyed their Monday.  Happy Memorial Day.    
Ingredients:

Mushroom Burgers
-1 1/2 pounds ground turkey (preferably organic free range)
-2 cups crimini mushrooms, chopped 
-1 cup red onion, small chop
-2 teaspoons coconut aminos (or gluten free Worcestershire sauce – but this is not SCD/Paleo/GAPS) – omit both coconut ominos and Worsh if strict SCD.  
-1/4 teaspoon salt + 1/2 teaspoon salt
-1 teaspoon onion granules 
-2 teaspoons garlic granules 
-2 tablespoons oil

How To:
Preheat oven to 400 degrees 
1.  In a medium skillet, add in the oil, mushrooms, onions, and 1/4 teaspoons salt.  Saute on medium heat until soft and well sauteed.  Set aside.
2.  In a large bowl, add the meat, coconut aminos (or Worcestershire), 1/2 teaspoon salt, onion granules, garlic granules.  Mix.
3.  Add in the mushroom and onion mixture.  Mix.
4. Form into patties and bake for 25 – 30 minutes (or until internal temp reaches 180 degrees). 
*Makes 6 patties

Cherry Tomato Pineapple Salsa
-1 can organic pineapple chunks, drained (use 1 cup fresh if in season)
-1 1/2 cups chopped cherry tomatoes
-2 1/2 tablespoons diced shallot
-1 cup fresh cilantro, chopped 
-Juice from 1 lime 
-3/4 teaspoon garlic granules 
-1/2 to 1 teaspoons salt (to taste)

How To:
Salsa is best made a few hours ahead of time
1. Drain the pineapple juice from can (save this juice, it’s great,  kids love it).  Chop the pineapple to desired chunkiness.  
2.  To your pineapple add in the chopped cherry tomatoes, and the rest of the ingredients. Mix and refrigerate until ready to serve.  
For an easy side dish, try sliced roasted carrots.  Simply slice carrots and toss with salt, garlic granules, coconut oil and roast on 400 degrees for 45 minutes.  
Here are some other super easy side dish ideas for your burger night










*
Shared on: Whole Food Fridays 
Posted by Amber at 4:00 am

Labels: GAPS, main dish, Paleo, SCD, summer cuisine.

9 Comments

  • Megan Ancheta May 28, 2013 at 5:52 pm

    Amber! I love these! I especially like that you used turkey and incorporated veggies into them. I most definitely will be trying these soon.

    Hugs to you! I hope you had a great holiday weekend!
    ;) Megan

    Reply
    • Amber May 29, 2013 at 4:30 pm

      Thanks, Meg. I hope you enjoy them. :-)

      Reply
  • Sarah O. May 28, 2013 at 6:51 pm

    Ohhh sounds good. I like the idea of sauteing the mushrooms and then adding them to the turkey mix.

    Reply
    • Amber May 29, 2013 at 4:31 pm

      Hi Sarah, I think you will really liked these burgers!! Let me know if you give them a try.

      Reply
  • Laura May 29, 2013 at 4:15 am

    Ok organic ground turkey is on my grocery list as of now! These burgers look fabulous Amber and I’m a big fan of mushrooms too.

    Reply
    • Amber May 29, 2013 at 4:32 pm

      Thanks, Laura.

      Hope you’re well friend.

      Reply
  • Heather @Gluten-Free Cat May 29, 2013 at 8:52 pm

    I’m thinking that my paleo husband would love these burgers! And I’m putting that salsa all OVER my next salad. YUM!!

    Reply
  • GlutenFreeHappyTummy May 30, 2013 at 4:03 pm

    oh amber…that salsa sounds truly magnificent!! it’s literally making my mouth water!! hope you’re having a great day!

    Reply
  • Deb June 7, 2013 at 5:46 pm

    These

    were

    AWESOME!!!!!!! absolutely amazing! made them last night and immediately saved the recipe in my recipe book (with “yum” written by the title!!). Thanks!!

    Reply

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Wednesday, April 10, 2013

3-Ingredient Grain Free Banana Pancakes (SCD, Paleo, GAPS)

This week on Facebook I shared three videos (1, 2, & 3) featuring Elaine Gottchall speaking about gut health and the Specific Carbohydrate Diet (SCD).  Elaine is the author of the popular and ground breaking book, Breaking the Vicious Cycle.  Her book delineates the SCD and her research and science behind the nutrition, the mind/gut connection, and why it’s important to avoid certain foods when healing a compromised digestion.  Here is more about this inspiring lady.  I highly recommend this book to anyone looking into healing their gut and immune system.  Personally, I’ve been on a healing journey since diagnosed with Crohn’s disease nine years ago, and just discovered this diet last year, crazy!  

I learn more and more about my body each year.  For example, it has become quite apparent that I am unable to digest nuts (even nuts that have been soaked and dehydrated).  As you know, nut flour is a staple in the grain free diet.  However, I eat nut flours very sparingly.  Since I don’t use a lot of almond flour, I rely on coconut flour, which is one of the three ingredients in this recipe.  These banana pancakes are 100% inspired by Elaine and her recipe suggestion in this video.  
I just HAD to give it a try.  

3-Ingredient Grain Free Banana Pancakes 


Ingredients: 

-8 ounces ripe peeled banana (a little more than 2 medium – please weigh the banana for accuracy)
-2 large whole eggs + 1 egg white (my eggs weigh around 2.0 – 2.2 ounces each)
-3 tablespoons + 1 teaspoon coconut flour*
-2 to 3 teaspoons coconut oil (for cooking/frying)

How To:
1.  Smash the bananas in a bowl with a fork until the mixture is wet and smooth.  
2.  Add in the two whole eggs and the one egg white and whip with a fork until well incorporated.
3.  Add in the coconut flour and mix thoroughly.  Allow to rest for 3 to 5 minutes.
4.  While the batter is resting, heat the coconut oil in a non-stick pan or cast iron skillet.
5.  Mix the batter again and add to the skillet in small scoops (I like doing two tablespoons at a time). Remember to cook on a low heat so the inside cooks through without burning the outside.  Cook on each side for about 3 minutes.  Cooking in oil like this takes a little skill.  It’s new to me, so it took me a few tries to get the heat right and to know when to flip.  The less batter you use obviously, the easier they are to manage.  
6.  Transfer to a plate and drizzle with honey!  

Notes:
*When measuring coconut flour: (1) scoop (2) level off. 
Large pancakes are possible, just cook on a lower temperature 
longer until well browned on each side.
Whoops, that’s a party foul right there (ha ha)

The little ones are easier to manage 
(about 2 heaping tablespoons of batter each)
A drizzle of honey tops these puppies off perfectly
Shared on: Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Whole Food Fridays, Fat Tuesday, Slightly Indulgent Tuesdays, 
Posted by Amber at 6:09 pm

Labels: breakfast, grain free, Paleo, SCD, snacks.

26 Comments

  • Vicky April 10, 2013 at 6:19 pm

    These look lovely! Not coming from a nation of pancake eaters, I tried making some when my son was home at Christmas – fail! I make wonderful ones with GF flours but I burn the ones with nut flours!

    Love the pictures!

    Vicky

    Reply
    • Amber April 24, 2013 at 12:33 am

      Hi Vicky. I also burn those nut flour ones. I’ve burned a few of these banana ones too though. But I think I have it down now. The first batch is always a throw away…why is that!! Crazy.

      Reply
  • Laura April 10, 2013 at 9:06 pm

    MUST make this recipe! 3 ingredients…I’m sold :)

    Reply
    • Amber April 24, 2013 at 12:34 am

      Thanks Laura. My kids LOVE these little pancakes. I had NO idea they would be such a hit, or if they would even taste good.

      Reply
  • gfe--gluten free easily April 11, 2013 at 1:29 am

    I’m made banana pancakes before and enjoyed them, but they didn’t include coconut flour. I bet these are wonderful, Amber! Thanks for sharing, and also for sharing the SCD info. I think that being on the SCD is life changing and lifesaving for many. I’m so glad you’re one of them!

    Shirley

    Reply
    • Amber April 24, 2013 at 12:29 am

      Thanks, Shirley! And I totally agree! ;-)

      Reply
  • therawfoodsisters.com April 12, 2013 at 10:14 am

    I love nuts but have difficulties as well to digest it. Have to keep it in moderation. But I do love to indulge in my raw cakes with nuts… simply have to choose my occasions!! Like your blog. Filled with Amazing pics!!!

    Reply
    • Amber April 24, 2013 at 12:32 am

      Thanks so much! :-)

      Reply
  • Cassidy Stauffer April 12, 2013 at 1:01 pm

    These look delicious! I’ll have to look into Elaine’s book and website! I’ve noticed I don’t feel well and get extremely tired every time I eat now but I haven’t figured out what it is :( Thanks for the information and recipe, I’ve never made banana pancakes!

    Reply
    • Amber April 24, 2013 at 12:32 am

      Hi Cassidy. I’m sorry to hear about your lethargy, especially when you eat. Very interesting. Whenever I am feeling really off I just go in and get some blood work done – just to make sure my levels are okay. I am also prone to anemia so I always check this too. I take a Vitamin B complex everyday and I really think it helps with my energy. Keep me posted on what you find out! :-)

      Reply
  • Miachel @ Spiced Curiosity April 12, 2013 at 9:46 pm

    Yum. Does the flour impart a coconut flavor?

    Reply
    • Amber April 13, 2013 at 2:17 am

      Hi Miachel,

      Yes, it does. From the flour and the oil. :-)

      Reply
  • Elise April 16, 2013 at 1:18 pm

    These look wonderful! I don’t actually have coconut flour s… do you think almond flour would work well?

    Reply
    • Amber April 16, 2013 at 5:27 pm

      Hi Elise,

      Well, I don’t know about the almond flour. But please note that these can be made WITHOUT the coconut flour. I added it in to increase the fluff favor in the pancakes. But you can just use bananas and eggs. Error on the side of more banana and less egg, so the mixture it’s too runny. For example, maybe leave out the extra egg white. I would give it a try with the almond flour though, but I have no idea how much or how it will respond to frying. I do know these will work with no coconut flour, you just need to make sure the batter is thick, rather than runny. Please come back and let me know what you did and how it worked for you. Thanks.

      Reply
    • Elise May 5, 2013 at 11:34 pm

      Thanks! I did it with the almond flour and they turned out great! They do brown really quickly, so we cooked them at a lower temp. than regular pancakes.

      Reply
  • Anonymous April 24, 2013 at 9:03 pm

    These sound delicious! Do you know the carb content for a pancake? I’m a type 2 diabetic and have to be very careful of carbs. I know bananas are loaded with sugar-natural, but still sugar. Thanks.
    Ethel

    Reply
    • Amber April 25, 2013 at 4:03 am

      Hi Anonymous. No, sorry I do not know the carb content. But this is something you can probably research on line. I don’t know if bananas are radically different in their carb count with each day of aging (or if the carb count stays the same once they ripen). I say this because even if I figured out the carb content for the banana (say from my bananas ripening for 6 days), the carb count might be way more if yours ripen for, say, 8 days. You are right in that they are loaded with natural sugar. So I would not make this recipe if you are type 2 diabetic. But, that’s just my opinion. I am not a doctor. :-) Just be safe and be careful.

      Reply
  • Anonymous April 25, 2013 at 3:16 am

    Would this work with egg replacer? Thanks, Nancy.

    Reply
    • Amber April 25, 2013 at 4:05 am

      Not sure. Give it a try and let me know how it turns out. You could also try a chia or flax egg (1 T ground seed to 3 T water). Thanks.

      Reply
  • Michelle Annett May 24, 2013 at 5:06 pm

    These look delicious! I normally do a similar pancake with almond butter but I will have to try these with coconut flour!

    Reply
    • Amber May 26, 2013 at 3:12 am

      Thanks Michelle. You will have to let me know how you like the coconut flour. :-)

      Reply
  • Anonymous May 25, 2013 at 1:48 pm

    These were amazing! I made some coconut flour with the leftover pulp from making coconut milk, and these were my first foray into the world of coconut flour. Instead of honey, though, I blended a mango and an orange and used that for topping. Yum! Thanks for sharing!

    Reply
    • Amber May 26, 2013 at 3:12 am

      Sounds absolutely delish! Thank you so much for sharing your version. I love how you made coconut flour from your leftover coconut milk. SOOO smart!!

      Reply
  • Rebecca September 24, 2013 at 4:56 pm

    I made these last night after a 7 mile run and they were so delish! Totally hit the spot. I used plantains instead of regular bananas, and added a bit of cinnamon, vanilla, cloves, and ground ginger. I kept the size pretty small and didn’t have any problems with them burning or even falling apart. I also used my Ninja blender to blend the ingredients instead of trying to mash them by hand (gotta love technology). Muuuch easier and efficient! I would absolutely make these again! Thanks for the fantastic idea.

    Reply
    • Amber September 24, 2013 at 6:32 pm

      Hi Rebecca,

      Wow, thank you for your awesome comment. :-)

      What great ideas. I love it when readers like you take a moment to drop a note and share their variations and methods. Your version sounds delicious. And I love that you used plantains. I have yet to try those. :-)

      Be Well,
      –Amber

      Reply
  • How to make your favourite dishes SCD legal/paleo | My day-by-day guide to 100 days on SCD June 1, 2014 at 3:33 am

    […] almond flour and coconut oil – try this recipe or this one – or attempt an even easier 3-ingredient pancake that’s super light and quick to […]

    Reply

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Wednesday, March 13, 2013

Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)

This pie is 100% inspired by Gabby’s No-Bake Pumpkin Mousse Cake.  Gabby is the author of The Veggie Nook and creates some incredibly delicious recipes.  I’ve made her aforementioned mousse cake like, oh, 7 or 8 times!!  It’s delicious and every single time I make it, family and friends rave about it (and they are all traditional eaters).  Her recipe got me thinking about making something of my own with the banana (which is an ingredient in the mousse cake).  My family happens to love bananas and I thought a banana “cream” pie loaded with coconut oil sounded like a fun and tasty challenge.  I’ve tested this recipe many times and feel confident sharing it with you today.  It’s very rich (in my opinion), but what a delightful treat for those on the SCD or following a primal OR raw diet.  If you follow the SCD, omit the chocolate sauce, as it’s illegal.  A nice alternative could be a white chocolate sauce (raw cocoa butter, honey, vanilla and coconut oil) – this would make a lovely drizzle.  I hope you enjoy this dessert as much as we do.  And thank you, Gabby, for the inspiration.  
Raw Banana Coconut Cream Pie with Raw Paleo Chocolate Sauce
(inspired by Gabby @ The Veggie Nook)


Ingredients and directions for everything:

Crust


Ingredients:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract 

How To:
1.  Add the dates, pecans, and vanilla to a food processor and blend for 1 minute.  Mixture should be thoroughly incorporated.  
2.  Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom.  Or you can skip the paper…it’s entirely up to you.
3.  Place the crust in the fridge while making the banana cream pie mixture.
Raw Coconut Banana Cream Filling


Ingredients:
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:
1.  In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla.  Start to blend on low, then increase the speed to high, using your tamper as needed.
2.  With the blender running, drizzle in the coconut oil.  I blend until the mixture is creamy (no detectable grit or chunks).
3.  Poor the mixture onto the refrigerated crust.  Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping


Ingredients:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract 

How To:
1.  Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2.  To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated.  It’s okay if you have tiny specks of coconut fat in the mixture.  
3.  Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1.  After you top with the coconut whipped cream, top with ground pecans.
2.  Place the pie in the freezer and allow to set for 2 – 4 hours.  When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.  
3.  When ready to serve, remove the spring form, cut and serve. 
4.  Drizzle with chocolate sauce.  

Raw Paleo Chocolate Sauce


Ingredients:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1.  Place all the above ingredients into a 1 cup glass Pyrex.  
2.  Place the glass Pyrex into a pan of very hot water and mix around until everything is melted.  Do not heat over 110 degrees.

Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water.  Mix constantly until melted, then immediately remove from water.  Do not let the oil heat over 110 degree.  I melt the chocolate the same way.  It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees.  Perfect raw chocolate sauce baby!! 
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always.  Then you have some on hand when you need it.  When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe.  It’s really the best sub here and tastes fabulous!  I recommend grade B.

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,  Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Friday,
Raw Foods Thursday,  Pennywise Platter Thursdays,  Wellness Weekend, Pure Ella Potluck Party
Posted by Amber at 6:43 pm

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, raw, SCD.

14 Comments

  • Vicky March 13, 2013 at 7:52 pm

    Looks so lovely! Wonderful recipe Amber, you certainly know how to make my mouth water!

    Reply
    • Amber March 14, 2013 at 12:06 am

      Thanks, Vicky. Ha ha, likewise friend. :-)

      Reply
  • christine March 13, 2013 at 11:51 pm

    wow, that looks so heavenly – and I can make it vegan, yummy:0

    Reply
    • Amber March 14, 2013 at 12:06 am

      Yes indeed. This is awesome with maple syrup.

      Reply
  • Megan A March 14, 2013 at 5:23 am

    Oh Amber… you’re brilliant! My favorite pie of all time is my mom’s banana cream pie. I haven’t had it in years… YEARS!!! As soon as I’m able to get some cashews, this is on my hit list. I can’t wait! :)
    xo,
    Megan

    Reply
  • Cassidy Stauffer March 14, 2013 at 1:19 pm

    This looks beautiful Amber! Sooo many recipes of yours to make!

    Reply
  • Heather @Gluten-Free Cat March 14, 2013 at 2:51 pm

    Are you kidding me? This is amazing!!!! Not only am I tweeting, facebooking, pinning this. But I’m printing it to make as soon as possible! And you are so right. Gabby is such an inspiration! WOW!

    Reply
  • Laura March 14, 2013 at 10:23 pm

    Jaw dropping good Amber! My mouth is watering just looking at this pie…your recipes are out of this world!

    Reply
  • Anna @ Your Healthy Place March 15, 2013 at 3:43 pm

    Wow, those are some very tempting pictures! That sounds amazing…I’m drooling :)

    Reply
  • Gabby @ the veggie nook March 17, 2013 at 5:53 pm

    This looks so amazing Amber!!! I’m so glad you have been enjoying my cake and have found inspiration to create your own from it!

    And just so you know, you are such an inspiration to me as well :)

    xoxo

    Reply
  • France@beyondthepeel March 21, 2013 at 1:01 am

    That looks ridonculously good! I bookmarked this for my tower adventures.

    Reply
  • gfe--gluten free easily March 26, 2013 at 3:18 am

    Oh, yum, we love banana cream pie! Awesome, Amber!

    xo,
    Shirley

    Reply
  • Anonymous June 14, 2013 at 10:21 am

    This looks great and I really look forward to trying it. I have made a similar recipe that I really enjoyed http://glutenfreegus.com/2013/06/10/blueberry-banana-cream-pie-healthy-delicious-decadent/ but I am always looking for new recipes to try.

    Keep up the good work!

    Reply
  • Anonymous July 28, 2013 at 7:30 pm

    Made IT! Perfect! Love IT!!

    Reply

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Friday, February 1, 2013

Thick and Creamy Dairy-Free New England Clam Chowder (SCD & Paleo)

 
It’s been years since my last bowl of clam chowder – years!  And oh man, I love clam chowder.  I really crave the stuff.  Lately I’ve been obsessing about it and I’ve had a recipe idea jumping around in my head for sometime now.  This week I finally brought this idea to reality and made an amazing bowl of dairy-free clam chowder that knocked my socks off.  My husband (who is native to the San Francisco/Bay Area, serious seafood lover, and clam chowder connoisseur) gave this recipe a glowing review.  He sat down to dinner, took at bite, and was very surprised by how close it tasted to the dairy laden stuff he grew up on.  And of course, he instantly declared that this was a MUST recipe for the blog.  So I’m not putting this one off.  I’m very proud of this recipe.  It’s very satisfying, tastes like good-ole’ clam chowder, and extremely filling.  I do hope you enjoy this one.  I’m pretty stoked about it.  
Ingredients:
-1 ¼ cups yellow onion (1 medium onion)
-2 cups carrots, peeled and small chop 
-1 cup celery, small chop 
-2 cups celery root, peeled and small chop (1 medium celery root)
-2 six ounce cans of clams, chopped up a bit* 
-1/3 cup cooked and chopped bacon (omit if you cannot find SCD/Paleo bacon) 
-1/2 teaspoon fresh thyme, chopped 
-2 1/2 cups raw cashews (soaked for at least 5 hours in filtered water)
-5 cups filtered water (or broth)
-3 tablespoons clam juice
-1/2 + 1/2 teaspoon salt
-2 teaspoons garlic granules
-3 tablespoons olive oil (I recommend olive oil for its buttery flavor)
-Ground pepper to taste, and more salt if needed 

How To:
1.  Crisp up 4 to 5 pieces of GOOD bacon in a pan, then give it a small chop.  Set aside. 
2.  In a soup pot, add in the olive oil, onions, celery root, and 1/2 teaspoon salt and saute for 10 minutes on medium low.  
3.  To the onions and celery root, add in the carrots, celery, and fresh thyme and saute for 5 – 7 minutes over medium heat.  Stirring frequently.
4.  When the veggies are tender, add in the two drained cans of clams and 3 tablespoons clam juice (do not add in all the clam juice from both cans…just 3 tablespoons).  Stir clams around with the veggies.  Then add in the final 1/2 teaspoon salt, 2 teaspoons garlic granules, and 2 cups of water (or broth).  Bring to a simmer for 3 minutes.  
5.  While the veggies and clams are gently simmering, drain the cashews and add them to a blender with 3 cups filtered water.  Blend on high for 30 seconds.  
6.  Immediately add the blended cashews to the pot with the veggies and clams. Stir and allow everything to come to a GENTLE simmer – please do not boil this mixture…it will not taste great if it burns on the bottom.  Simmer very gently for 5 minutes, stirring frequently.  Be sure to scrape the bottom of the pot, making sure the veggies and cashew cream does not stick.  I use a large wood spoon, a silicone spatula will also work great.  
7.  The mixture will greatly thicken as it heats up.  After the 5 (gentle) minute simmer, turn the mixture down to very low so the simmering stops, cover, and allow it to continue to warm for 30 minutes, stirring once in a while
8.  After 30 minutes you can serve, or turn the heat off and let the mixture sit.  
9.  When ready to serve, gently heat through, taking care to not burn the mixture.  
-Upon serving, add in some pepper to taste.  Other options include chopped crisp bacon, green onions, a lemon wedge, or chopped parsley. Serves 4

Notes:
*Serve with grain-free crackers to keep this SCD & Paleo or serve with Gluteno original crackers (these taste like those little oyster crackers typically served with New England Clam Chowder).  Grain free “cornbread” is also excellent with this soup.
*The type of clams you use will make or break this dish.  Once I used two 10-ounce cans of baby boiled clams, and I did not like how it turned out at all.  Here is what I used and really liked.  It provided a great clam flavor and overall I was very pleased with the texture and taste.  
Shared on: Fat Tuesdays, Allergy-Free Wednesdays, Whole Food Fridays, 
Posted by Amber at 3:21 pm

Labels: dairy free, main dish, Paleo, SCD, Soup.

23 Comments

  • gfe--gluten free easily February 1, 2013 at 3:42 pm

    This recipe makes such perfect sense for achieving the creaminess without the cream, Amber. You are a genius! Can’t wait to share this with others, and to make it myself. ;-)

    xo,
    Shirley

    Reply
    • Amber February 1, 2013 at 3:51 pm

      Thanks Shirley! Ha ha…you’re too kind, I don’t know about genius, perhaps good ideas are born out of desperation. :-) Thanks so much for sharing. This soup is now in my weekly dinner rotation. It’s so easy, and I’m not kidding about it being filling. We were stuffed after a big bowl (are we are BIG eaters over here). Oh, and big bonus…kids loved it too. Have a great weekend my friend. :-)

      Reply
  • Jen February 1, 2013 at 3:54 pm

    OH YES YOU DID! Long live the queen! I’ve been wanting to develop a recipe just like this (you always seem to know my cravings…) I’m so glad you beat me to it girl! Now I can sit back and ENJOY! Me thinks this might get a showing on Super Bowl Sunday.

    LONG LIVE THE QUEEN!
    XO
    Jen

    Reply
    • Amber February 1, 2013 at 4:58 pm

      Oh goodie…I am the queen of something. Ha ha. Well thank you my friend. I knew you would like the recipe and yes we DO have such similar tastes in food. Let me know how this turns out for you.

      Have a great weekend.

      Hugs,
      –Am

      Reply
  • Megan A February 1, 2013 at 7:18 pm

    Sweet Amber,
    Wow! This recipe sounds soooooo good! It’s been years since I’ve had clam chowder. I don’t think any of our stores have celery root in stock right now, but I’m certainly going to look for it next time!!

    Thank you for your sweet comments on my blog. My ND put me on some holistic herbals that have been helping, and I am still eating grain free (I’m thinking I need to keep that up – at least for now). How have you been feeling?

    I also meant to tell you, I enjoyed seeing the pics of your house. So exciting, and I love the floors!
    Hugs,
    M

    Reply
  • Amber February 1, 2013 at 9:42 pm

    Send me your address my friend and I will send you a bunch of celery root. We have it coming out of our ears over here in Cali!! :-)

    And I’m so glad you are feeling better with herbs. You are such an inspiration to me, Meg. If grain free is helping, than keep that up. I hope you continue to heal.

    And the house is coming along. It’s all good.

    Have a great weekend.

    Hugs,
    –Amber

    Reply
  • Laura February 1, 2013 at 10:40 pm

    Holy clam! :) This is one awesome chowder Amber! And yes it is a perfect recipe for the Super Bowl and this time of year. You did it again…another incredible recipe.

    Reply
  • Amber February 1, 2013 at 10:42 pm

    Ha ha, Laura, that made me laugh out loud. Thanks for the giggle.

    Have a great weekend. Go 49ers!! :-)

    Hugs

    Reply
  • Jen February 3, 2013 at 9:57 pm

    AM!

    How many does this soup serve? Taking into account we EAT ova hear. I may have a couple of guests show up later…

    Thanks friend-
    J

    Reply
    • Amber February 3, 2013 at 11:16 pm

      Hi Jen,

      It depends on how big your portions are. We have pretty big bowls for soup…so this fed 2 adults and two children (and I ate a few cups while I was making it). Hope this helps. :-)

      Reply
    • Jen February 4, 2013 at 12:11 am

      Thank you!

      Reply
  • Jen February 4, 2013 at 1:36 am

    OH MY, MY SISTER-FRIEND! This was VERY tasty! A tasty alternative!!!! I wasn’t impressed with the brand of clams I got. Do you have a particular brand you like? I might try cauliflower in place of celery root (no offense but I think it may have upset my tum-tum). This was VERY tasty, creamy and even my hubby agreed that you would NEVER know it wasn’t loaded with dairy. He LOVED it!

    Another winner from that cute, skinny blogger from Cally-

    Love ya girl-
    Jen

    Reply
    • Amber February 4, 2013 at 4:24 am

      Hi Jen,

      I’ve been anxious to hear from you about the soup. Thanks for your great feedback – I love your enthusiasm about food. I am SO the same way. I’m so glad your honey loved it. That’s so awesome. Cashews are magical, no.

      About the clams…I will have to get back to you on the brand. It’s escaping me. I usually get wild, sustainable. But I will double check that for you.

      And the celery root…very interesting it bothered you. But that’s so great you’re in-tune with your body, Jen. So I know potatoes are a no, no. How about trying that turnip idea you had originally? Do you think it would bother your digestion? I would give that a try before the cauliflower. But you’re such a wiz in the kitchen…I am sure you will find a great alternative.

      Booo, our 49ers did not come through tonight. My poor husband is sad about his team losing. Nothing some chocolate can’t fix apparently (he’s such a freak-o about chocolate…he is literally drowning his sadness in chocolate right now). Ha ha – he is so funny to me.

      Reply
  • Jen February 5, 2013 at 2:11 am

    Hey Amber! I just posted a recipe review on my site for this chowder. We heated up the leftovers for lunch today. I just added some chicken stock to thin it out a bit after it sat overnight in the fridge. Kids raved. Even my one-year-old lapped it up!

    Sorry your hubby is sad. I was more interested in Downton Abbey last night. Give the man some more chocolate. I might join him from FL just for support…

    I have one question for you: HOW CAN YOU SHARE MY ENTHUSIASM FOR FOOD, BE AN AWESOME CHEF AND YET STAY SO TINY?

    I guess we all have our faults :)

    Thanks again girl-
    XO
    Jen

    Reply
  • Amber February 5, 2013 at 3:37 am

    He ate so much chocolate last night. Poor guy! So glad you enjoyed the soup, Jen! That really warms my heart.

    And please, you have no faults. And don’t hate on my skinny girl!!! I have been skinny my whole life. I have incredibly high metabolism (that is a thing, and it is in fact genetic…my dad and brother are the same way). I am sort of tall (almost 5 foot 10). So it all evens out. It takes A LOT for a tall gal to look heavy anyway, and seriously, I inherited chicken legs, so any weight goes right to my stomach and arms (unfortunately, not my boobs). Having CD also makes it hard to keep on even weight. I was in a flare for months and lost weight, but now on meds I put some more meat on my bones. My daughter has my body frame- long, long legs like mama and can eat like a horse already at 6 years old! I love it. Oh, and my husband also has high metabolism (he does not exercise and eats a ton and stays trim). Let me just say, we spend a TON on food (really, it’s not funny how much money we spend…I need to be better about that).

    I hope we can still share our enthusiasm for food. I’ve been a foodie all my life…and I won’t let food restrictions stop me from eating and loving awesome food.

    Sorry I don’t have a magic answer for you. I do really have genetics to thank. I’ve been asked all my life (like most thin people perhaps) what my secret is (because people know I love food and see how much I can eat) – it just is what it is. I’ve learned to embrace my skinny self and love myself for who I am (skinny chicken legs and all).

    And, by the way, I can’t tell exactly from your picture, but you look super healthy to me. Not overweight at all, which makes me wonder if you are being too hard on yourself my friend. You are beautiful – and it’s obvious, beautiful inside and out!

    Hugs,
    –Am

    Reply
  • France@beyondthepeel February 5, 2013 at 7:00 pm

    Ooh I’m swooning Amber. I love a creamy clam chowder but had to give it up a few years ago…too rich and as a result..instant gut rot. BAD. This is such a good idea. Cashew cream as a base is a wonderful idea. Thank you for this lovely recipe.

    Reply
    • Amber September 27, 2013 at 11:21 pm

      Thanks France!! :-) Right! Cashews seriously rock! :-)

      Reply
  • Jessica October 15, 2014 at 10:08 am

    Thank you soooooooooo much for this recipe! I’ve been wanting to make clam chowder for my sister who had developed a severe allergy to lactose and gluten a few years ago.
    I just finished making it and is delicious! I’m so excited to bring it to her.
    Thanks again!

    Reply
    • Amber November 17, 2014 at 7:50 pm

      Yeah! That is so exciting. Thank you so much for sharing. Your note warms my heart.

      Reply
  • Quintessential Boston Foods: Chowder   | Tasty Tufts October 16, 2014 at 7:01 am

    […] They offer a solid option for both meat eaters and vegetarians. The Paleo diet has spawned versions that manage to capture nearly all components of the traditional chowder without using dairy or the […]

    Reply
  • Lucy November 5, 2014 at 5:36 am

    I don’t usually post comments for recipes but this soup is amazing! I eat fairly Paleo and have dairy allergies so that’s why I chose it. My two sons don’t usually like anything I make that is different. So I tried not to tell them it was non-dairy but they asked because they know about my allergies. I said “just taste it!” We all loved it and had two bowls!

    Reply
    • Amber November 16, 2014 at 10:00 am

      Oh thank you so much for your comment! And thank you for sharing how your children liked the soup – yeah!

      Reply
  • Tamra Vanegas November 16, 2014 at 8:58 am

    Ladies,
    I am trying this recipe for the first time and did all the prep on the stove top and then put it in my slow cooker on low. Has anyone else tried this??? Any tips if you have?
    Thanks,
    Tamra

    Reply

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Friday, January 25, 2013

Roasted and Mashed Celery Root – A Healthy and Tasty Alternative to Traditional Mashed Potatoes (SCD, Dairy Free, Vegan, Paleo)

Over the Holidays I made mashed potatoes a couples of times for family get togethers (I used red, New Potatoes…my favorite variety).  And so my kids have been asking for mashed potatoes quite often since.  As much I do really loves potatoes, I know they are not the healthiest choice.  Perhaps the most important thing to understand about potatoes is that they are a nightshade, and thus contain alkaloids which can impact nerve-muscle function and digestive function.  Now I can attest to this first hand.  Potatoes do not agree with me (for me, they cause digestive disruption and seem to exacerbate inflammation).  If you follow the SCD, GAPS, or Paleo diet, you know that potatoes are not allowed.  If you’re interested, you can read more about nightshades here.  So I use celery root A LOT as a sub for potatoes.  A while back I made Jill’s celery root fries, and LOVED them.  And I’ve graduated to using celery root to replace mashed potatoes. And I have to say, it’s a very tasty alternative.  One thing you will notice is celery root has a creamy, velvety texture.  I just love this.  Not as starchy as potatoes.  So do my kids love celery root mash as much as mashed potatoes? My son loves it, but by daughter would rather have the massed taters (but my kids don’t get a choice, if they are not allergic to it, they have to eat it).  I usually make roasted celery root mash with chicken and a lovely dairy free lemon garlic gravy, so it all works really well together and I get few objections.  I highly recommend roasting the celery root as a way to impart a deep, rich favor in the dish.  Enjoy!


Ingredients:
-4 large celery root, peeled and small chop (5 to 6 pounds)
-4 tablespoons oil + 1/3 cup olive oil (must be olive oil, or another rich, creamy oil)*
-1 teaspoon + 3/4 teaspoon garlic granules
-3/4 teaspoon salt (or to taste) 
-Pepper to taste  
-Omit paprika if avoiding ALL nightshades 

How To:
Preheat oven to 400 degrees
1.  Peel and small chop the celery root.  Add celery root to your favorite roasting dish (I recommend 13×9 inch pan or larger, I use a glass Pyrex), along with 4 tablespoons oil and 1 teaspoon garlic granules.  Toss all ingredients well and make sure the celery root is well coated with oil.  Roast in a 400 degree oven for 60 minutes* (you will want browning to occur for maximum flavor).  Move the celery root around after about 25 minutes of roasting. 
2.  After the celery root is well roasted, allow to cool for about 10 minutes.
3.  Add the roasted celery root to a food processor.*  Pulse a few times to get things incorporated.  With the food processor on, drizzle in the oil.  Please use more if the mash is not creamy enough for you.  But start with 1/3 cup.  
4.  After you add the oil, add in 3/4 teaspoon salt, 3/4 teaspoon garlic granules, and pepper.  Blend until all the ingredients are well incorporated (see notes).  
5.  The mixture should be creamy, velvety and warm.  
-Serve immediately.  Serves 4 – 5 (depending on serving size).  Top with optional paprika. 

Notes:
*I honestly recommend olive oil as the oil in this dish, as it adds a creamy, buttery flavor that is difficult to emulate with a light oil. 
*It’s important to roast the chunks until they are very tender, this will ensure it whips up in the food processor.
*I have a fairly small food processor, so I put all the roasted chunks in at first, add the oil, salt, garlic granules, and pulse until everything looks incorporated, then I take half of it out, and whip in two batches to make sure everything is smooth.  If you do not roast the celery root long enough or over pack the pan, you will have a chunky mash.  
Whipping it up in a food processor works really well.  
I have had no success trying to do it by hand.  

Coming soon…out of this world lemon garlic chicken gravy (SCD).  Seriously, SOOO good! 

Shared on: Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Healthy Vegan Friday, Sweet Saturday, 
Posted by Amber at 1:36 am

Labels: dairy free, grain free, Paleo, SCD, sides.

14 Comments

  • Laura January 25, 2013 at 8:33 pm

    That looks like real mashed potatoes Amber-wow! I am looking forward to trying this. I haven’t used celery root much. I also didn’t even know paprika was a nightshade. I always learn so much from you!

    Reply
    • Amber March 6, 2013 at 6:38 pm

      Thanks, Laura. This is by far one of my favorite side dishes. I hope you will give it a try one day. I know you and your family will love it.

      Reply
  • Cassidy Stauffer January 25, 2013 at 11:23 pm

    I have never used celery root! Can’t wait to make this, thanks :)

    Reply
    • Amber March 6, 2013 at 6:38 pm

      I think you’ll really like it Cassidy. Let me know what you think. :-)

      Reply
  • Gabriela @ Living a Renaissance Life January 27, 2013 at 10:42 pm

    Oh wow! I’m pretty excited by this celery root concept. I’ve recently gotten into rutabagas (mainly because the word “rutabaga” is so much fun to say out loud) and parsnips. I must try roasting up celery root now! And I can’t wait for that lemon garlic gravy! Thanks for sharing. :)

    Reply
    • Amber March 6, 2013 at 6:39 pm

      Yes, that lemon garlic gravy is coming soon. Next week I will post it for sure. :-)

      Reply
  • France@beyondthepeel January 30, 2013 at 10:46 pm

    I love the recommendation to roast it first. I bought some to make a mash, but haven’t made it just yet. This recipes comes just in time and I will try your method.

    Reply
    • Amber March 6, 2013 at 6:39 pm

      Roasting just imparts so much wonderful flavor. I hope you’ll give this a try. It’s so creamy and delicious.

      Reply
  • France@beyondthepeel January 30, 2013 at 10:47 pm

    Ps, I didn’t get a choice growing up either and I attribute that to my love of just about anything!

    Reply
    • Amber March 6, 2013 at 6:40 pm

      I love that, France. :-)

      Reply
  • Gabby @ the veggie nook January 31, 2013 at 7:15 am

    this is so intriguing Amber! I have been avoiding potatoes recently but I miss my mashed potatoes so much! I will have to try this!

    Reply
    • Amber March 6, 2013 at 6:40 pm

      Give this one a try for sure Miss. Gabby..you will love it!

      Reply
  • Cindy Gordon January 31, 2013 at 11:03 pm

    Dare I say that I have never eaten celery root. This looks and sounds amazing! Thanks for linking it up at Gluten Free Fridays!

    Reply
    • Amber March 6, 2013 at 6:40 pm

      Hi Cindy,

      Well how fun to have a new food to try. :-)

      Reply

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Monday, January 21, 2013

Delicious French Lentil Soup with Butternut Squash and Dino Kale (SCD Friendly, Vegan)

There’s a great little restaurant down the street from my house and next door to my beloved Davis Foods Coop, called Monticello. They serve seasonal cuisine and uphold a farm to plate menu (they even have their own farm!) – I just love that.  Their menu is awesome, serving up organic chicken, gluten free breads, a ton of vegan soups, organic salad, etc.  If you are ever in Davis (California), call me and I will take you there.  It’s fabulous, fresh and healthy.  A few months ago I took my son to this favorite spot for lunch.  Their soup of the day knocked my socks off.  It was so simple, yet so delicious.  I asked what was in the soup (without getting too nosy), then rushed next door to my Coop and gathered the ingredients…and I made it that night for dinner.  It’s a simple French lentil soup, but what makes it extra special is the addition of kale and butternut squash.  The butternut squash and carrots impart a delicate sweetness to the dish and the tender kale is the perfect texture against the creamy lentils.  I played around with the recipe a few times until I found the perfect ratios. I hope you also enjoy this soup.  It’s very satisfying.  Oh, and I love it the next morning with two fried eggs, avocado, and a splash of hot sauce.  
Superb my friends.  
Ingredients: 
-2 cups onions, small chop 
-2 cups carrots, peeled and small chop
-3 cups butternut squash, peeled, seeded, and small cubed 

-1/2 pound (8 ounces) of dino kale, wash and remove large stem  

-2 cups French lentils, soaked for 6 – 8 hours* (please see notes about the soaking).   
-7 cups filtered water 
-2 teaspoons garlic granules
-1 teaspoon + 1/2 teaspoon salt
-2 tablespoons oil
-3 turns of the pepper grinder

How To:
1.  In large soup stock pan (my dutch oven is too small for this recipe), add onions, oil, and 1/2 teaspoon salt and saute for 5 minutes on medium heat.
2.  Add in the carrots and butternut squash and saute for 3 to 5 minutes.  
3.  Drain the lentils of their soaking water and add them to the pot, along with the garlic granules, the additional 1 teaspoon of salt, pepper, and water.  Bring to a rapid boil for 2 minutes.
4.  Turn heat down to low, cover, and cook for 45 minutes.
5.  After 45 minutes, uncover.  Tear the kale with your hands as you add it to the pot.  Stir kale around and bring the soup to very gentle simmer.  Simmer for an additional 15 minutes, until kale is nice and tender.  
6.  Turn off heat and let sit until ready to serve (cover if you wish).  Warm through before serving.  Serves 6 adults.  I like to serve with a wedge of lemon.  

Notes:
*The lentils must be soaked for this dish for two reasons: (1) when making SCD soups with lentils, soaking them is necessary, and (2) the water in this soup has been calibrated only to the soaked lentils. I have found soaked verses dried legumes require different water ratios.  So please follow directions as specified for best results.

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Fat Tuesdays, Slightly Indulgent Tuesdays Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Keep It Real Thursdays, Pennywise Platter Thursdays, Wellness Weekend  Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Healthy Vegan Friday Sweet Saturday, 

Posted by Amber at 5:03 am

Labels: main dish, SCD, Soup, vegan, vegetarian, winter cuisine.

10 Comments

  • Sarena Shasteen - The Non-Dairy Queen January 21, 2013 at 5:14 pm

    Lentils are by far my favorite bean and I really discovered that 2 years ago when I started making soups with them! They are so easy to use and really are amazingly delicious! This soup sounds perfect!

    Reply
  • Vicky January 21, 2013 at 9:11 pm

    Yummy recipe Amber, I LOVE lentil anything and great advice about the soaking!

    Nice to see you posting again.

    Vicky x

    Reply
  • The Quiet Mom January 22, 2013 at 1:10 am

    I love lentil soup. I miss this!

    Hopping by and following your lovely blog’s twitter, FB. I blog @ Getting Healthy with Essential Oils

    I am also inviting you to join Tiddle Diddle Handmade Shoppe’s first giveaway event.

    Reply
  • toxicity2purity January 22, 2013 at 6:30 am

    Thank you for sharing. So good to hear about the place in Davis. I have been to the farmers kitchen (not a fan of the food, but love the bread) and now I know when I make a trip to Davis again, I have another spot to check out!!

    Reply
  • France@beyondthepeel January 24, 2013 at 10:54 pm

    Amber…after my own heart. French lentils in soup, I love. The sweetness of carrots and butternut squash, oh my. Eggs on it for breakfast.Swoon.

    Reply
  • Cindy Gordon January 24, 2013 at 11:25 pm

    I love squash! YUM! I’d love for you to link this up at our Gluten Free Fridays party this week! Its live now! I hope you make it this week! :) Cindy from vegetarianmamma.com

    Reply
  • Diane January 25, 2013 at 2:53 pm

    I am a major advocate of lentils. I would love if you brought your healthy and seasonal recipe by foodie friday today.

    Reply
  • Jennifer January 25, 2013 at 10:26 pm

    This looks yummy! Please share this in a new Linky Party –Weekend Kitchen Creations at http://www.weekendkitchencreations.blogspot.com. Please join us, share your delicious creation, build more traffic for your blog and get other scrumptious ideas.

    Reply
  • Cindy Gordon January 31, 2013 at 11:02 pm

    Loving the use of squash. I have several to use yet! Got this tweeted and pinned! Thanks for linking up at Gluten Free Fridays!

    Reply
  • Gabby @ the veggie nook February 1, 2013 at 2:24 pm

    Hey Amber! I’m highlighting this on Healthy Vegan Friday this week! Thanks for sharing such a great recipe :)

    Reply

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Wednesday, December 5, 2012

Ode to Cafe Gratitude Part II ~ Almond Vanilla Coconut Milkshake (SCD friendly)

I took a short morning trip yesterday, with my son, to Berkeley to check out some products at an eco-friendly home improvement store.  Ethan is such a great traveler – we have fun listening to music, he enjoys looking through his National Geographic magazines, and loves finding the many cows grazing about in the fields (lots of farm land in between Davis and San Francisco).  Berkeley is only about a 50 minute drive, so perfect for a quick trip.   

I spent an educational hour meeting with super friendly staff and looking at various eco-friendly, non-toxic flooring, paints, and natural fiber rugs.  As mentioned a few times on FB, we purchased a home (just got the keys last week) and now we have 30 days to make a few major improvements.  I’ve been a busy girl meeting with engineers, contractors, pushing permits through, etc.  My main focus right now is ordering the flooring.  I’ve done a ton of research on flooring options and found the perfect option.  I look forward to sharing the information with you soon.  

Anytime I visit Berkeley I ALWAYS allow some extra time to stop by my favorite restaurant, Cafe Gratitude.  CG has a variety of delicious milkshakes and my absolute favorite is called “I am Grace.”  It’s made with coconut ice cream, dates, almond butter, and vanilla bean.  I figured out how to make my own version of this at home, incorporating all their ingredients.  This is such a treat and I love it with their raw deep dish pizza.  Crazy good ya’ll! 
Almond Vanilla Coconut Milkshake

Ingredients:
-2 cups Coconut Vanilla Bean Ice Cream (ingredients include: coconut milk, honey, dates, and fresh vanilla bean). Vegans use maple syrup in place of honey.
-2 cups dairy free milk (I like it with homemade almond milk or walnut milk)
-2 tablespoons creamy almond butter
-2 teaspoons vanilla extract

How To:
1.  Add above ingredients to a blender (high speed or otherwise) and blend until everything is full incorporated.  
2.  Add in more milk or ice cream to create your preferred consistency.     
3.  Enjoy anytime of year!
Shared on: Raw Foods Thursday, Wellness Weekend 
Posted by Amber at 6:56 pm

Labels: cane sugar free, dairy free, dessert, drinks, SCD, summer cuisine.

8 Comments

  • Jeanene December 5, 2012 at 8:08 pm

    Amber,

    You didn’t want to add dates to your shake?
    They are so delish!
    Your shake sounds divine by the way! So, does your trip to Berkley!
    Have a Blessed Christmas!

    Reply
    • Amber December 5, 2012 at 8:32 pm

      Hi Jeanene,

      Thanks for your message. I can see your confusion. If you check out my coconut vanilla bean ice cream, you will see the dates in the recipe.

      Thanks,
      –Amber

      Reply
  • Laura December 6, 2012 at 7:50 pm

    This does look crazy good friend! Where did you move to? Congrats on your new house! I can’t imagine doing major renovations. I am stressed enough just unpacking and organizing my new house :)

    Reply
    • Amber December 6, 2012 at 8:36 pm

      Hi Laura,

      Thanks! I’ve been thinking about you. I hope the home decorating and organization is going well.

      We purchased a home in the town we currently live in (as I’ve mentioned, we have been renting). We could not pass up a great price and these low interest rates. So excited it worked out. We purchased our first home 10 years ago (in a nearby town) and currently renting that out to some great tenants. We REALLY missed owning our own home and so glad it worked out the way it did.

      I will have some fun pictures to share when it’s all over. :-)

      We plan to move in at the end of December.

      Hugs to you friend.

      Reply
  • Heather Pace December 7, 2012 at 7:53 pm

    Oh yum yum yum!!! Ive been wanting to go to Cafe Gratitude foreeever. I must make that milkshake. And congrats on your new house Amber. Very exciting! xo

    Reply
  • glutenfreehappytummy.com December 8, 2012 at 12:06 am

    ooooh that sounds so luscious and amazing!! i’m going to have to try this!! :D

    Reply
  • Cassidy Stauffer December 8, 2012 at 2:49 pm

    ooohhhhh, your shake looks tasty! I’ve never heard of Cafe Gratitude but it sounds amazing, I wish we had one here in OK. congrats on the new house!!!

    Reply
  • France@beyondthepeel December 11, 2012 at 6:52 pm

    Oh my! That sounds amazing. I wish we had a restaurant or cafe near by that made such wonderful whole foods treats! But then again I can always make it at home. Thanks for the recipe. Have a great week Amber.

    Reply

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Thursday, October 11, 2012

Raw Strawberry "Cheese" Cake (Method #2) – SCD Friendly

In August I shared a raw cherry “cheese” cake.  In this recipe cashew butter was used to make the filling.  In this next version, the cashews are soaked.  The final verdict for me between these two recipes?  I prefer the soaked cashew method. The filling really mimics traditional cheese cake.  It was light and creamy.  But again, I haven’t had real cheese cake in years, so my memory of this dessert is a little foggy, but I can tell you that I prefer this method over the use of cashew butter.  My children and husband loved them both equally.  But I happen to live with three hopeless dessert/sweet fanatics, so they will eat anything I put in front of them that resembles cake.  Good for me, right.  Let me know if you get around to making any raw “cheese” cakes.  I really enjoy them and look forward to experimenting with different ingredients.  Yes, pumpkin is definitely on the list.  

Raw Strawberry “Cheese” Cake
Inspired by nearly all the raw “cheese” cakes from Heather @ Sweetly Raw   

Ingredients:
Crust
-1 cup pitted and chopped dates (make sure they are soft and at room temp)
-2 teaspoons coconut oil 

Filling
-2 cups raw cashews soaked 4 – 6 hours
-1/3 cup honey (vegans use maple syrup or 30+ drops of vanilla or plain stevia) and add more if you’re a sweet tooth. 
-1/2 cup coconut oil (liquid state) – I use Tropical Traditions Golden Label Virgin 
-1 tablespoon vanilla 
Strawberry Sauce
-8 ounces fresh strawberries (frozen then thawed for off season) 
-1 tablespoon honey (vegans use maple syrup or 7 drops plain or flavored stevia)
-1 teaspoon liquid coconut oil 

How To:

1.  For crust: in a food processor pulse walnuts a few times, add in dates and coconut oil.  Blend until well incorporated.  I used an 8 inch spring form pan.  You can put some wax or parchment paper down on the bottom if you wish.  Press walnut and date crust mixture into pan.  

2. For the strawberry sauce: in a blender (food processor or high speed) blend the strawberries and honey until smooth.   

3.  For the filling: in a food processor, add cashews, honey and vanilla and start blending, drizzle in coconut oil.  You can make this in a food processor or high speed blender, just take note that a high speed blender will yield a smoother texture.  Add mixture to the crust and smooth out.  Then top with about 1/2 of the strawberry sauce.  
4.  After assembly, place in freezer for at least 4 hours, then you can remove from spring form pan and transfer to fridge.  The cake will get soft in the fridge, so keep it in the freezer if you want a very firm cake.  I liked it on the softer side so I stored it in the fridge.  
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, Slightly Indulgent Tuesdays, Fat Tuesday, Allergy-Free Wednesdays, Raw Foods Thursdays,  Keep It Real Thursdays, Wellness Weekend, GAPS Friendly Friday, Whole Foods Friday, 
Posted by Amber at 3:37 am

Labels: dessert, raw, SCD, summer treats.

16 Comments

  • Jen October 11, 2012 at 1:33 pm

    Oh Amber. How do you keep up with my cravings? This looks so delicious and your pictures are wonderful! I tried a key lime pie very similar to this recipe about a month ago but haven’t gotten around to posting it yet. Amazing how soaked cashews really taste creamy and pie/cheesecake-like.

    Thanks for another winner!

    Jen

    Reply
  • Heather Pace October 11, 2012 at 2:41 pm

    Amber this looks gorgeous! Thanks for the shout out ;) Your stuff always looks fantastic. I think that raw cheesecake beats a cooked one any day! :D

    Reply
  • Vicky October 11, 2012 at 7:33 pm

    Oh this is lovely! Fabulous Amber!

    Reply
  • Cassidy Stauffer October 11, 2012 at 7:41 pm

    This looks sooo good and your pictures are amazing! I just made a pumpkin cheesecake using raw cashews. It’s in the freezer right now and I can’t wait to see how it turns out! If it turns out the way I’m hoping, I’ll post it in the next week or two :)

    Reply
  • Laura October 11, 2012 at 8:20 pm

    Can I bite into one of those pieces right now?! Gorgeous pictures Amber and a divine dessert. My Strawberry crazy daughter will go nuts for this cake-and she won’t even know how good it is for her!

    Reply
  • Sarena Shasteen - The Non-Dairy Queen October 11, 2012 at 9:09 pm

    Wow Amber! This looks incredibly creamy thick and delicious! Perfect cheesecake texture! Soaked cashews really are perfect for dairy free treats!

    Reply
  • Gabby @ the veggie nook October 12, 2012 at 12:48 pm

    Wow, I just want to face plant into that cheesecake! It looks just like the real thing and that sauce just makes it look irresistible! Nice one Amber :)

    Reply
  • France@beyondthepeel October 13, 2012 at 6:54 pm

    I just love the simplicity of this Amber. It’s gorgeous too, but with so few ingredients, it’s easy enough to whip up. I look forward to trying this out. And I eat cheese, but why would you when it could be yummy cashews instead. Yum.

    Reply
  • glutenfreehappytummy.com October 14, 2012 at 1:54 am

    oh my gosh what a delicious pie! i love the strawberry sauce! yum:)

    Reply
  • Heather @Gluten-Free Cat October 14, 2012 at 4:45 pm

    Oh Amber, I am so glad that you shared these gorgeous pictures with us! I love every one of them! (And, yes, Heather of Sweetly Raw is such an inspiration!!) Cheesecake must be in the air this month! Thanks for sharing this with Raw Foods Thursdays!

    Reply
  • glutenfreehappytummy.com October 19, 2012 at 5:26 pm

    oh my gosh, you’ve seriously got me drooling Amber! I’m going to have to try this asap before strawberries are gone for the season!

    Reply
  • mary_smith October 23, 2012 at 12:29 am

    This is fantastic! I’m off sweets for a few weeks but this is definitely at the top of my list.

    Reply
  • Jessica October 26, 2012 at 8:04 pm

    Wow, this looks great! I have been getting into making raw desserts like this, so I will have to try it. Thank you so much for sharing this on Meatless Monday :)

    Reply
  • Elizabeth October 27, 2012 at 1:30 pm

    Yum–I will try making this crustless to cut down on the fats.
    Beautiful!!
    Peace and Raw Health,
    Elizabeth

    Reply
  • Kenzie October 31, 2012 at 4:34 am

    I made this with mangoes instead of strawberries and it was delicious!!!! Love the crust and cashew filling!!

    Reply
    • Amber October 31, 2012 at 11:45 pm

      Oh my goodness…mango sounds amazing! What a great idea. Love it. Thanks or sharing. :-)

      Happy Halloween.

      Reply

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Thursday, August 30, 2012

Raw Cherry "Cheese" Cake (Method #1) – SCD Friendly)

I haven’t had real cheese cake in years.  I don’t even really remember what it tastes like, well, maybe a little.  I do remember that I LOVED it, and miss it.  So ever since I found this recipe I’ve been sort of obsessed with this tasty alternative to the tasty (but super unhealthy) traditional version.  I also recently came cross this site, which is FULL of amazing raw “cheese” cake recipes.  There appears to be two basic ways to use the cashews in a raw “cheese” cake (okay, enough with the quotations…we get it Amber, it’s not REAL cheese).  So the two ways are to use raw unsoaked cashews or raw soaked cashews.  I am very curious about these two methods, so decided to try them both.  I started with the unsoaked cashew method (basically, cashew butter like the first recipe mentioned) next I will try raw soaked cashews.  I will be sure to test these two methods and cakes extensively on my husband and children.  So far I’m loving the texture of the raw unsoaked cashews…but we will see how the other method measures up – stay tuned.    
Raw Cherry “Cheese” Cake
Recipe slighted adapted from The Detoxinista  

Ingredients:
Crust
-2 cups raw walnuts (soak and dry for optimal digestion)
-1 cup pitted and chopped dates (make sure they are soft and at room temp)
-2 teaspoons coconut oil 

Filling
-8 ounces cashew butter
-1/4 cup honey (vegans use maple syrup or 30 drops of vanilla, lemon or plain stevia). 
-5 to 6 tablespoons freshly squeezed lemon juice
-1/2 teaspoon vanilla 
-1/2 teaspoon lemon flavor (optional) 
Cherry Sauce
-1 cup pitted cherries
-1 tablespoon honey (vegans use maple syrup or 7 drops plain or flavored stevia)

How To:

1.  For crust, in a food processor pulse walnuts a few times, add in dates and coconut oil.  Blend until well incorporated.  I used an 8 inch spring form pan.  You can put some wax or parchment paper down on the bottom if you wish.  Press walnut and date crust mixture into pan.  

2.  For the filling, in a blender or food processor, blend cashew butter, lemon juice, honey and vanilla (and optional lemon flavor).  Blend until creamy.  Add to the crust and smooth out.  Then smooth some cherry sauce on top of the cashew butter mixture. 

3. For the cherry sauce: in a blender (I used a Vitamix) blend the cherries and honey until a smooth sauce forms.  

4.  After assembly, place in freeze for a couple of hours, then transfer to fridge.
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Raw Foods Thursdays, Wellness Weekend, Tastetastic Thursday, Keep It Real Thursdays, Pennywise Platter Thursdays, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Friday Food, Whole Foods Friday, Sweet Saturday, 

Posted by Amber at 10:59 pm

Labels: dessert, raw, SCD.

34 Comments

  • Amber Shea @Almost Vegan August 30, 2012 at 11:19 pm

    Amber this looks DELICIOUS! I love the thickness of the crust. :) I’ve actually never tried something like this with cashew butter – cool idea! My go-to New York Cheesecake recipe (which’ll appear in my next book!) uses soaked cashews + melted coconut oil. It sets up like a dream in the fridge. I think I’ll make a cherry sauce for it next time! :)

    Reply
    • Amber November 2, 2012 at 3:51 am

      Thanks Amber! :-)

      Reply
  • Megan @ Allergy Free Alaska August 30, 2012 at 11:28 pm

    I’ve died and gone to heaven! YUM – you’ve outdone yourself my dear!
    xo
    Megan

    Reply
    • Amber November 2, 2012 at 3:51 am

      It’s so fun to experiment with alternative ingredients. :-) Thanks sweet Megan.

      Reply
  • Kammie @ Sensual Appeal August 30, 2012 at 11:36 pm

    Sweetly Raw has some awesome recipes but I haven’t made any from there before. This cheesecake looks awesome. I’ve seen people using cashews as the cream base for a lot of recipes but I haven’t done that before either. One day, one day.

    Reply
    • Amber November 2, 2012 at 3:52 am

      Agreed, I love that girl! You should definitely try cashews for cream based dishes. It’s magical.

      Reply
  • Gabby @ the veggie nook August 31, 2012 at 1:55 am

    This looks simply stunning Amber! I too miss cheesecake, but not the icky feeling in the stomach it left me with. I love raw cheesecake so much more because of that! I have never tried using unsoaked cashews before, only soaked. I’ll have to give that a try!

    I love the cherry topping. Simply gorgeous :)

    Reply
    • Amber November 2, 2012 at 3:53 am

      Thanks sweet Gabby. :-)

      Reply
  • Ricki August 31, 2012 at 2:03 am

    What a perfect end-of-summer treat! I think I love raw cheesecakes better than baked ones! Thanks for sharing at Wellness Weekend this week, Amber! :)

    Reply
    • Amber November 2, 2012 at 3:53 am

      My pleasure, Ricki!

      Reply
  • Ina August 31, 2012 at 12:14 pm

    Yummm, I love everything about this recipe! I must try making a nut crust for pies or cheese cake. The cherry topping sounds wonderful too!

    Reply
    • Amber November 2, 2012 at 3:53 am

      Thanks so much Ina.

      Reply
  • Lauren @ Empowered Sustenance August 31, 2012 at 7:01 pm

    This looks so luscious! Such a beautiful treat!

    Reply
    • Amber November 2, 2012 at 3:54 am

      I thought you might like this one, Lauren. Thanks!

      Reply
  • Shirley @ gfe August 31, 2012 at 7:10 pm

    Another stunning and healthy dessert from you, Amber! You totally amaze me! Thanks for all you do in creating these awesome recipes. :-)

    xo,
    Shirley

    Reply
    • Amber November 2, 2012 at 3:54 am

      Thanks so much, Shirley. Right back atcha lady. :-)

      Reply
  • ella@lifeologia August 31, 2012 at 9:30 pm

    Yum! Looks sooooo good ;D
    I have not done a cherry version – can’t wait to make this ;)
    xo

    Reply
    • Amber November 2, 2012 at 3:55 am

      I do think you’ll love it, Ella. Hope you’re well.

      Reply
  • glutenfreehappytummy.com September 1, 2012 at 6:24 pm

    oh my gosh Amber, that is absolutely GORGEOUS!!! wow. and what a cool fork! This is cheesecake factory worthy:)

    Reply
    • Amber November 2, 2012 at 3:55 am

      Thanks Caralyn. World Market sells these cool little forks. I LOVE that store.

      Reply
  • Laura September 1, 2012 at 9:27 pm

    Amazing friend! I am crazy for any cherry desserts and I too miss real cheesecake. This looks out of this world good my dear.

    Reply
    • Amber November 2, 2012 at 3:56 am

      Thank you Laura.

      Reply
  • France@beyondthepeel September 2, 2012 at 4:55 pm

    That’s fantastic. SO yummy and no cheese!

    Reply
    • Amber November 2, 2012 at 3:56 am

      No cheese, no problem. Love it every time.

      Reply
  • Heather @Gluten-Free Cat September 3, 2012 at 12:57 am

    I love this recipe!!!! My friend Diane makes a delicious raw cheese cake, but she’s never shared her recipe. I can’t wait to try yours! Thanks so much for sharing it at Raw Foods Thursdays! xoxo

    Reply
    • Amber November 2, 2012 at 3:56 am

      Thanks Heather. Glad to share on your awesome link party. Just love your theme.

      Reply
  • Cindy DG September 7, 2012 at 12:28 pm

    This looks amazing! I love cheesecake and would love to make it this week! :) We’d love to have you share any of your awesome recipes at our Gluten Free Fridays! : ) http://vegetarianmamma.com/glutenfree-fridays-recipe-party-4/
    Cindy

    Reply
    • Amber November 2, 2012 at 3:57 am

      I will try to get over there. Thanks for the invitation.

      Reply
  • Jessica September 22, 2012 at 4:24 pm

    OK- THIS I am making! I’ll let you know how it goes! Thanks for linking up!

    Reply
    • Amber November 2, 2012 at 3:57 am

      Great, look forward to it. Thanks Jessica.

      Reply
  • April S. September 24, 2012 at 3:42 pm

    Beautiful! Great recipe. You might convince me to become vegan with that one! Thanks for linking up to Sweet Saturday!

    Reply
    • Amber November 2, 2012 at 3:58 am

      Ha ha. Thank you April.

      Reply
  • JC Marc November 2, 2012 at 1:20 am

    This is delicious and beautiful. Loved the crust and will be making this again and again. Thank you for sharing.

    Reply
    • Amber November 2, 2012 at 3:59 am

      Thanks for dropping a note! Glad to hear you enjoyed the recipe. Have your tried the second version with soaked cashews? It’s my favorite of the two.

      Reply

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Tuesday, August 28, 2012

Guest Post from Lauren at Empowered Sustenance: Zucchini Pasta with Sausage and Roasted Garlic Sauce (grain free, SCD)

Hi Tasty Alternative Readers!

I’m Lauren, and I write Empowered Sustenance, a blog filled with nourishing recipes for the SCD, GAPS diet, Paleo diet, and nut free diets. I am excited for this opportunity to share a healing recipe with you! Amber has been so encouraging and supportive ever since I started my blog, and it is an honor to guest post here.


Part of the challenge of a restricted diet is recreating nostalgic dishes with allowed ingredients. I enjoy this obstacle posed by the Specific Carbohydrate Diet. When reproducing an off-limits recipe, I follow a general outline (what I remember the dish to taste like) and express my creativity within that outline (using new ingredients or adding new flavors, for example). Oddly, I’m passionate about ballet for the same reason: I have room for artistic interpretation within the confines of proper technique. 

This faux-pasta recipe started with a memory of a favorite family dinner. My mom used to toss Tinkyada brown rice pasta with mashed roasted garlic, salt, and olive oil. Our family heaped this side dish next to pork chops and sauteed apples. In my grain free translation, I’ve doused zucchini pasta with a creamy, dairy free roasted garlic sauce. The mellow sweetness from the smoked apple sausage gives a nod to the apple and pork chop combo. 
Those on grain free diets usually sing the praises of versatile zucchini. I love how easily this bland veggie transforms into al dente pasta.  I use a julienne peeler to cut my zucchini into strips.

 Trader Joe’s offers a SCD and GAPS diet friendly sausage. Substitute any other sugar and grain free natural sausage.

I used Trader Joe’s Smoked Apple Chardonnay Chicken Sausage here. This is a great convenience food option for the SCD and GAPS diet. The ingredients are: chicken, apples, salt, celery, white pepper, nutmeg, thyme, ginger, chardonnay, rosemary, natural pork casing. I always remove the casing from this sausage, because it is tough and chewy.

Zucchini Pasta with Sausage and Roasted Garlic Sauce

For 2 servings, double as needed

-2 all natural, sugar free, fully cooked sausage (I used Trader Joe’s Smoked Apple Chardonnay Chicken Sausage)

-2 Tbs. butter or olive oil

-2 small zucchini, cut into pasta 

-2 Tbs. roasted garlic

-1/4 cup homemade 24-hour yogurt or additive-free coconut milk

-Salt, to taste


How To:
Bring a small pot of water to a boil. Heat the butter (or olive oil) in a small sauté pan over medium heat. Remove the casing from the sausage if desired (it usually peels off easily when the sausage is cold). Slice the sausage and brown in the butter/olive oil.

While sausage is browning, add the zucchini pasta to the boiling water. Cook for 1 minute to soften, then drain. Remove the sausage from the sauté pan and set aside. Stir the roasted garlic and yogurt/coconut milk into the remaining butter in the pan. Warm through, and season the sauce lightly with salt. Top the sausage pieces and pasta with the warm sauce.


———————


Thanks again for this opportunity, and for all your support as I’ve started my blog! 

Have a great rest of the week!

Posted by Amber at 2:22 pm

Labels: grain free, guest post, main dish, SCD.

5 Comments

  • Lauren @ Empowered Sustenance August 28, 2012 at 7:05 pm

    Amber, thanks so much for the opportunity to guest post! I hope your readers enjoy the recipe!

    Reply
  • caroline August 28, 2012 at 9:57 pm

    Yum! Lauren your pictures look great ;)

    Reply
  • France@beyondthepeel September 1, 2012 at 9:30 pm

    Yum. I love zucchini pasta but I haven’t tried it this way. Thanks for sharing.

    Reply
  • MickeyDoo September 27, 2012 at 5:39 am

    I made this last night, yummy!!! I didn’t have any canned coconut milk or yogurt. So, I added some SoDelicious coconut creamer instead. Love the pictures!!! that’s what got me hooked… :)

    Reply
  • Zucchini Pasta with Sausage and Roasted Garlic Sauce (GAPS, SCD, Paleo) | Food making for family! April 11, 2014 at 9:59 am

    […] 1. Bring a small pot of water to a boil. Heat the butter (or olive oil) in a small sauté pan over medium heat. 2. Remove the casing from the sausage if desired (it usually peels off easily when the sausage is cold). 3. Slice the sausage and brown in the butter/olive oil. 4. While sausage is browning, add the zucchini pasta to the boiling water. Cook for 1 minute to soften, then drain. 5. Remove the sausage from the sauté pan and set aside. 6. Stir the roasted garlic and yogurt/coconut milk into the remaining butter in the pan. Warm through, and season the sauce lightly with salt. 7. Top the sausage pieces and pasta with the warm sauce. Reference: Thetastyalternative.com […]

    Reply

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