Category Archives: SCD

Friday, August 17, 2012

Allergy-Friendly Camping Cuisine (with s’mores of course) + Happy Birthday To Me!!

I LOVE camping.  I grew up camping – it’s in my blood.  My happiest memories in life are of being out in nature, singing around a campfire, playing for hours in a creek, fishing, hiking, lazy afternoon naps in a tent with a cool mountain breeze wafting around me…ahhhh.  Thinking about it makes me instantly happy and calm.  We took the kids camping last week in celebration of my 35th birthday.  We had a great time.  I was a busy bee cooking/baking, but over the years I’ve become accustomed to all this preparation.  I hope these recipes and food ideas are helpful for your next camping trip (allergy-friendly style).  

First up: S’mores.  
A MUST when camping. 
*SCD Marshmallows from Jenni at The Urban Poser
(these were amazing – they melted nicely and were ooey-gooey)
(these are the perfect chocolates for evening s’mores, caffeine free so the kiddos have a good night sleep)
*Grain Free Graham Crackers
(there are so many recipes out there to choose from)
S’mores – yes please.
I tried my hand at some grain free SCD graham crackers before we left.  I was sort of in a hurry (after alll my cooking, I was tired) so I googled “grain free graham crackers” for some ideas and literally threw this recipe together (I didn’t write anything down).  The recipe was…okay.  Certainly not blog worthy, but they did the job and held the good stuff in.
Next: allergy-friendly breads – and hot dog buns.
Another MUST when camping.  
Here is a list of homemade and store bought food items we enjoyed on this camping trip
Homemade:
1.  SCD Sandwich Bread
2.  SCD Cauliflower Wraps 
4.  SCD Marshmallows
6.  Graham Crackers
7.  Chocolate Milk
8.  Slow-Cooker Curry Chicken
9.  Cherry Almond Macaroons
11.  Tomatoes and zucchini from our garden
From the store:
1.  Gluten Free Crackers
2.  Garlic Hummus
3.  Gluten Free Sandwich Bread
4.  Gluten Free Hot Dog Buns
5.  Chicken Apple Hot Dogs
6.  Gluten Free Organic Canned Soup
7.  Fresh Organic Local Eggs
8.  Almond Butter & Jelly
9.  Bananas, Apples & Nectarines
10.  Gluten Free Oatmeal
11.  Turkey Bacon 
12.  Mustard & Vegan Mayo 
13.  Dried sugar & sulfur free cranberries
14.  Carrot & Celery Sticks
Here are some pictures of our fun time:
   Mommy playing some guitar – a MUST when camping.  
My sweet husband
My mountain girl
There was a lovely creek running through our camp site.
We had fun playing in the refreshing, cool water.
Mountain Mommy!
I feel my happiest in nature, especially near tall, beautiful, delicious smelling pine trees.  So healing.
 Here are a few pictures of me on my birthday
(35 years baby- woot!)  Here’s to many, many more happy, healthy years to come.
I’m an avid thrifter, and I found this super cute dress and belt while thrifting with my best girlfriend, Moe.  We are thrift store/garage sale addicts! Moe is my lucky charm, as I always find cute stuff and great deals when we’re together (plus she is really good at haggling).
My sweet-pea son, Ethan
 My sweet-pea daughter, Sky
And check out my birthday cake!!

(yes, I made my own birthday cake)
Thanks to Jenni at The Urban Poser for this great recipe.
It was amazing.

Shared on: Whole Foods Friday

Posted by Amber at 5:35 am

Labels: allergy-friendly, dessert, SCD, summer cuisine, summer treats.

16 Comments

  • Gabby @ the veggie nook August 17, 2012 at 9:10 am

    So many great camping tips! It’s been so long since I’ve been camping and don’t think I’ll get the chance to do it this year. Oh well, there’s always next year!

    Happy belated birthday! Looks like you celebrated it in the perfect way- camping, family and delicious food :)

    Reply
  • Sarena Shasteen - The Non-Dairy Queen August 17, 2012 at 9:58 am

    I have such incredible memories of camping as a kid! I remember mostly going with my cousin, riding bikes, eating smore’s and catching a huge bass (I was little so this is relative to my size and memory). Such great times. Looks like you guys had an incredible time together! I can’t wait for the fall so I can take my boys camping.

    By the way, you are beautiful! Love that dress too! I hope you had an incredible birthday!

    Reply
  • Amber Shea @Almost Vegan August 17, 2012 at 6:03 pm

    Happy b-day to you, lovely!

    Reply
  • lauren @ Empowered Sustenance August 17, 2012 at 7:01 pm

    Happy Birthday, Amber!! It looks like you all had a wonderful time camping and feasting on travel-friendly, healthy foods. Those s’mores look incredible! It sounds like you did a LOT of cooking… I could never make so much food at once! And thanks for linking my cauli wraps recipe!

    Reply
  • Shirley @ gfe August 17, 2012 at 7:02 pm

    I love this post a million times over, Amber!! Happy birthday, dear! You know I’m a camping gal and I love how you all are enjoying camping with your kiddos. Those will be treasured memories and change their lives forever, just as your camping as a child changed yours. What delicious camping food and birthday fare, and you look super, super cute in all the photos! I love them all, of you and your family. :-) Off to share on FB. I was just talking about camping the other day and a reader wanted another post from me, so I’ll use yours in the mean time–thanks!

    xoxo,
    Shirley

    Reply
  • Vicky August 17, 2012 at 8:12 pm

    You seemed to have a wonderful trip, gorgeous photos and lots of great tips!

    Lovely of you to share your birthday trip! Happy Birthday to you!

    Reply
  • Laura August 17, 2012 at 8:47 pm

    Happy Birthday Gorgeous Amber! You are one healthy, happy, loving Momma and inspiration to so many of us followers of your wonderful site!

    Reply
  • Unknown August 17, 2012 at 9:03 pm

    So glad you shared the pics, thank you! Love to have a face to go with the name. You are so pretty and have a lovely family. Happy Birthday and cheers to you!

    Reply
  • Tessa Domestic Diva August 18, 2012 at 1:02 am

    I can’t think its better way to spend a bday than calling! Oi got a kick out of the homemade list….boy can I relate to that…It sure is a lot of work getting ready for a trip When food allergies are the order of the day!Good thing we are ‘passionate about Good food my friend! Happy birthday!

    Reply
  • Unknown August 18, 2012 at 2:46 am

    I’ve tried to roast these same marshmallows several times with no success. How did you roast them?

    Reply
    • Amber August 18, 2012 at 3:45 am

      Hello unknown,

      One thing to keep in mind when making alternative food is to not expect the alternative version to be just like the traditional. This is difficult at first (it was for me). Case in point, these marshmallows. They might taste just like traditional, but they aren’t made from the same ingredients. Therefore, they will not act the same under similar conditions. I don’t treat them or roast them like a traditional marshmallow. I placed them in the fire (on a stick like you see there with my daughter). I held them in the heat of the fire (not the flame). I turned quickly and once they started dripping I removed and immediately transferred to the graham cracker. The final melted product was very similar to the traditional version. They do not form a crispy crust, but they do melt nicely and taste amazing.

      Sometimes you just have to go with it, you know. I’ve found over the years that holding on to our former experiences with food can actually hinder new experiences.

      We made new memories together as a family. My son’s first s’mores! No, he didn’t hold the marshmallow in the fire nor did my daughter (mommy did), but they still ate this fun classic camping food, which would not have been possible had I not made this recipe.

      Good luck to you, I hope you find a way to still enjoy them without missing the traditional version and process too much. I think this is such a lovely recipe – such a treat.

      Reply
  • glutenfreehappytummy.com August 18, 2012 at 3:03 am

    I LOVE THIS POST!!!! first of all, Happy Birthday!! You are so gorgeous! Oh my gosh – and what a fun camping trip! you all look so happy and like you’re having a blast! I didn’t know you played guitar! how cool! i do too — though, I left it in NYC, so I haven’t played in almost a year! haha … and wow those smores are perfect! I’ll have to try out those marshmallows! I hope you have a great night! Here’s to many more happy, healthy birthdays!! Cheers!

    Reply
  • Minnie@thelady8home August 18, 2012 at 3:31 am

    You look so incredibly beautiful!! Wish you have many many awesome returns of the day Amber. Love the camping pics, and the choco recipe too!

    Reply
  • France@beyondthepeel August 20, 2012 at 8:53 pm

    YOU look beautiful and happy b day darling. Looks like the camping trip was a great success.

    Reply
  • [email protected] August 22, 2012 at 1:36 am

    Hi Amber,
    Thanks for sharing your fabulous camping pictures! You look gorgeous in your thrift store dress! I am also an avid garage sale addict! Another thing in common!

    Reply
  • Megan @ Allergy Free Alaska August 24, 2012 at 6:41 am

    I LOVE this post, Amber!! Happy Birthday again – and what a super cute thrift store find. I would love to go thrift store shopping with you and Moe. :)

    I’m highlighting this post over at Whole Food Fridays this week. Thank you for sharing!!
    xo
    M

    Reply

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Tuesday, August 14, 2012

Creamy Chilled Mint Avocado Soup With a Puckery Kiss of Lime (SCD, raw, vegan)

The searing heat wave that was plaguing the East Coast and Mid West has now made its way to Northern California.  We’ve had a very mild summer and we’ve thoroughly enjoyed it, but it’s always a shocker when those triple digits hit (and for multiple days).  Turning on the oven is out of the question (unless it’s very early in the morning).  So I’ve tried to be creative with meals and do most of my cooking before it gets too hot.  I’ve made this avocado soup four or five times in the last couple of weeks.  I happen to adore avocados, so this dish is a delight.  I’ve experimented with several different ingredients (adding cucumber, omitting the mint, playing with various measurements of lime), and this recipe is my favorite.  I LOVE strong flavors.  My palate is quite needy in this way.  Tart is one of my favorites.  So, I add more lime than you might see in some avocado soup recipes.  This recipe is slightly adapted from Joy the Baker.  As you can see she adds more liquid, less lime, and other ingredients (including corn and bacon).  I wanted to keep this soup raw, SCD and vegan.  I love the complex flavor combination of the mint and lime, offset by the creamy avocado.  My favorite topping is creamed beet “cheese” sauce (cashew based).  The sweet beets are PERFECT against this tart dish.  Let me know if you try this recipe – what you add, what you omit.  I always appreciate variations. 

Creamy Chilled Mint Avocado Soup with a Puckery Kiss of Lime (vegan, raw, SCD)

Ingredients:
-2 fresh, ripe avocados 
-1 1/4 cup filtered water (or veggie stock) 
-2 to 4 tablespoons lime juice (I use 4) 
-1/2 teaspoon salt (or to taste)
-3 tablespoons cashew cream (see below in notes)
-1 to 3 teaspoons fresh mint, chopped (I use 3, which is 1 Tbs) 
-Optional: 1/2 peeled cucumber (surprisingly, I don’t care the cucumber in this soup), roasted red pepper, bacon, vegan yogurt, parsley.  The options are endless really.  

How To:
1.  In a food processor mix avocado, water, lime juice, salt, cashew cream, and mint until creamy and well incorporated.  
2.  Transfer to refrigerator until chilled.  
3.  Serves 4 as antipasto, or 2 large meal servings.

Notes:
*To make the cashew cream, soak 1/2 cup cashews in filtered water for 4 – 6 hours.  Drain cashews and blend with 1/3 – 1/2 cup filtered water (you want a thick, creamy texture).  After you add this 3 tablespoons of cashew cream to the soup, from here you an add in 1/4 teaspoon salt, 2 tablespoons lemon juice, 1/2 cup roasted beets and make a delicious cashew “cheese” beet spread on pizza crust or as a topping on the soup.  
For garnish: prepared black beans or garden fresh tomatoes 

Super easy creamed beet “cheese” sauce with Caralyn’s SCD/dairy free Cauliflower Pizza Crust 

Shared on: Allergy-Free Wednesdays,  Keep It Real Thursdays, Raw Foods Thursday , Wellness Weekend, Fight Back Friday, Fresh Bites Friday.Freaky Friday, Lifeologia Summerizing Party, Friday Food, Allergy-Friendly Fridays, Whole Foods Friday, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays,

Posted by Amber at 5:59 pm

Labels: raw, SCD, sides, summer cuisine, vegan, vegetarian.

17 Comments

  • Lauren @ Empowered Sustenance August 14, 2012 at 7:57 pm

    Avocado soup seems like a strange concept… but it looks delicious! I am definitely going to try this recipe this week, as I have some avocados ripening and some broth cooking in my crockpot.

    Reply
  • Gabby @ the veggie nook August 14, 2012 at 10:09 pm

    These bowls are so gorgeous Amber! I have been loving avocado lately, so creamy and versatile! I love how mint and lime go together, so I bet this would become a favourite of mine :)

    Reply
    • Amber August 15, 2012 at 10:08 pm

      Hi Gabby, oh me too! Something about summer makes me crave avocados everyday. I put them in smoothies, puddings, and they are just delicious as a soup. I hope you’ll try this recipe. I have a feeling you will love it. :-)

      Reply
  • Sarena Shasteen - The Non-Dairy Queen August 15, 2012 at 1:52 am

    Wow, the colors of that soup are just amazing! I bet it was incredibly refreshing too! YUM!

    Reply
    • Amber August 15, 2012 at 10:09 pm

      Thank you lovely lady. Yes, this soup is incredibly refreshing. Just perfect for our ridiculously hot summers. :-)

      Reply
  • glutenfreehappytummy.com August 15, 2012 at 2:03 am

    Wow Amber that soup is gorgeous! it looks wonderfully rich and creamy! I’ve never had avocado and mint together before, but it sounds really delightful! And yay cauli pizza crust!! I’m glad you enjoyed it:) It always makes me so happy when I find out someone liked it! haha I hope it cools down soon! Have a great night!

    Reply
    • Amber August 15, 2012 at 10:14 pm

      Thanks Caralyn. If I know you (and I think I do by now) you will LOVE this soup. And thank you for your great cauliflower crust recipe. It’s delicious. :-)

      Reply
  • kellie@foodtoglow August 15, 2012 at 7:04 am

    Even though today we have started the day with fog, this super summery soup really appeals. I’ve never made cashew cream but I think today’s the day. I have a big bag a patient gave me so thanks for helping me make a dent in it :D

    Reply
    • Amber August 15, 2012 at 10:15 pm

      Thanks Kellie. Oh, you will love cashew cream. I use it in place of yogurt, cream and dairy in so many recipes (including soups and smoothies). Let me know how you like it.

      Reply
  • lauren @ Empowered Sustenance August 15, 2012 at 7:25 pm

    Made it this morning and ate it for lunch! It is so delicious! I didn’t have any of the toppings you suggested, so I used some chopped kalamata olives. I’m going to eat it for dinner tonight with some baked salmon.

    Reply
    • Amber August 15, 2012 at 10:16 pm

      I thought you would like this recipe, Lauren. We have such similar tastes in food and recipes. Thanks for the feedback. The olives sounds super good! And love that you are pairing this with baked salmon. What a super heart healthy meal. :-)

      Reply
  • momphotographer August 16, 2012 at 6:31 am

    this sounds like perfect dish for those hot days…, so refreshing!

    Reply
    • Amber August 18, 2012 at 4:11 am

      I can’t agree more! :-)

      Reply
  • Laura August 16, 2012 at 6:39 am

    Chilled mint soup with avocado…yes please! It’s been in the triple digits here in Utah and this soup sounds perfect for tomorrow’s forecast.

    Reply
    • Amber August 18, 2012 at 4:14 am

      Oh boy, you poor thing. It’s hard to deal with. It makes me feel crazy. The house we are renting isn’t insulated (and the air doesn’t work very well) and so it never drops below 83 degrees in the house when it gets really hot out, so honestly, I can’t use the oven. I love this dish, something different and it’s surprisingly filling.

      Reply
  • France@beyondthepeel August 17, 2012 at 12:07 am

    I love chilled avocado soup. This ones my favorite but I’mm have to try yours out too! The beet cream sauce looks so gorgeous against the green.

    Reply
    • Amber August 18, 2012 at 4:14 am

      I thought this recipe might catch your eye, France.

      Reply

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Monday, August 6, 2012

Simple and Delicious Carrot Curry Lentil Soup with Lemon (SCD Friendly) – with a video of the foggy West Coast.

I have a confession, I’m one of those crazy girls that can eat anything for breakfast.  I’ve always been like that.  I never turn down food in the morning just because it’s not “breakfast” material.  See, this is where my sweet husband and I differ.  He likes his meals compartmentalized where I’m all over the place.  I’ll eat cold pizza, roasted veggies, chicken, pasta, any variety of leftovers, pasta, and yes, even soup for breakfast.  I’ve come to realize that this free love with food for breakfast is a good thing on SCD.  Breakfast is perhaps the most difficult part of SCD for me.  It’s a very grain-egg-meat dominated set-up.  But luckily, I’ve found some great substitutes (but I’ve also come to realize that I don’t do well with a lot of nuts on SCD, so I can’t rely on nut-based substitutes every morning).  So what does all this breakfast talk have to do with soup?  Well, I wanted to share a soup with you I’ve been making to eat during the week (for breakfast or whenever).  Mornings are a perfect time to eat soup in the summer.  And let me tell you friends, it gets HOT HOT here in Northern Cali, but the mornings are great, so I don’t shy away from soups.  This soup is so flavorful and filling.  It really hits the spot in the morning and gives me incredible energy – it’s like my new oatmeal (hey, why not).  So I hope you enjoy this simple, versatile soup.  We sure do. 

I need to remember that it’s not HOT everywhere in the summer.  We live about 80 miles from San Francisco, and it can be 110 degrees here in valley and 55 degrees on the coast (no joke).  My husband grew up 1/2 mile from the beach near San Francisco and last week we had a visit with his family.  After a long day playing on the chilly, foggy, beautiful beach I made this soup for dinner and it warmed us right up.  My husband’s heart will always be with the sea.  I love watching him play with our children at the same beach he romped around on as a child.  I’ve included a video of our day below.  

Carrot Curry Lentil Soup with Lemon
Ingredients:
-2 cups brown lentils soaked for 15 – 20 hours (water changed 1x)
-1 medium yellow onion, small chop
-2 cups chopped carrots
-2 cups chopped tomato
-1 can SCD/BPA free coconut milk (or 1 1/2 cups homemade coconut milk)
-3/4 teaspoon salt
-2 teaspoon garlic granules
-2 teaspoons green curry paste* 
-4 cups filtered water 
-Oil of choice (I use grapeseed)

How To:
1.  Coat the bottom of a large soup pot with oil and sauté onions with salt for about 5 minutes.  
2.  Add the chopped carrots and tomatoes, sauté for about 3 minutes.
3.  Add garlic granules and curry paste.  Stir to incorporate.  Add the coconut milk, drained lentils and stir.
4.  Add water, stir. 
5.  Bring to a boil.  Cover and turn down to a simmer on just above low for one hour.  
6.  Turn off heat and keep covered until ready to serve.  Reheat as needed.
7.  Serve with 1/2 fresh squeezed lemon.  I also prefer freshly grated ginger with freshly ground black pepper.  Avocado or vegan cashew sour cream is also delicious for garnish.  
-Serves 6

Notes:

*I can’t guarantee results if a different curry is used.  The green curry paste is fantastic and I highly recommend it.  If you have success in making this soup with a homemade curry or a powder curry, please share in the comments.  

*
The beautiful, foggy West Coast:

 Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, Made from Scratch Monday,Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesday, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Fight Back Friday Freaky Friday, Lifeologia Summerizing Party, Friday Food, 


Posted by Amber at 6:24 am

Labels: dairy free, main dish, SCD, Soup, vegan, vegetarian.

24 Comments

  • Gabby @ the veggie nook August 6, 2012 at 9:07 am

    This sounds do lovely! I’m the same as you- every food is breakfast material!

    Reply
    • Amber August 6, 2012 at 3:25 pm

      Thank you sweet Gabby! Glad to find another gal who will eat anything in the morning. :-)

      Reply
  • Theresa August 6, 2012 at 2:32 pm

    Love this idea! I have been making lots of white beans for my girls, but haven’t gotten into lentils yet. Do I prepare them just like I would the beans?

    Also….you sound like you might live very close to us! I am always looking for scd buddies. We are in Modesto! Love living close enough to the coast as well!

    Reply
    • Amber August 6, 2012 at 3:25 pm

      Thanks for stopping by, Theresa! Glad to meet you. You do live close! Such a small world.

      I think you’ll love lentils. They are delicious.

      That’s a great question about their preparation. Lentils are A LOT less work than other beans. For lentils, you simply soak then add directly to soup. They are very delicate and you don’t need to “pre boil” before you add them to anything.

      I hope this helps and please let me know if you have additional questions.

      Be Well,
      –Amber

      Reply
  • glutenfreehappytummy.com August 6, 2012 at 3:32 pm

    Hey Amber! awww what a fun video! And wow that soup looks goooood! I agree, I can eat just about anything for breakfast! I have yet to add lentils into the diet, but as soon as I do, you KNOW i’ll be making this!! The lemon is so creative! Have a terrific Monday! Hugs!

    Reply
    • Amber August 6, 2012 at 9:22 pm

      Thanks Caralyn. You also have a great day – it’s your birthday, right!! Sending birthday hugs to you. :-)

      Reply
  • Chaya August 6, 2012 at 5:20 pm

    I am planning to do a soup a week when I complete my weekly muffins. I have to keep this one ready to go. It looks so good. Glad to see you linking again. I also took some time off and posted only at a few, the last two weeks. Sometimes, a break is called for.

    Reply
    • Amber August 6, 2012 at 9:23 pm

      Thanks Chaya. The break was nice. But I enjoy sharing – and link parties are such am amazing place to find new recipes (and also share).

      Reply
  • RockerWife August 6, 2012 at 5:40 pm

    I have lentils soaking and will make this soup later today. I plan on roasted the carrots and onions and a bit of fresh garlic before adding them to the soup. I’ll let you know how it turns out. :) I’m on my 3rd week of the 4-hour body eating plan and lost 4 lbs already. This soup fits perfectly into the diet. (hi Tess!)

    Reply
    • Amber August 6, 2012 at 9:21 pm

      Roasting the carrots and onions will be delish. You could just throw everything in a crockpot if you roast those veggies first. I’ve been thinking about doing this. :-)

      Great job losing 4 lbs! Keep up the great work and I hope you enjoy the recipe. Let me know. :-)

      Reply
  • Lauren @ Empowered Sustenance August 6, 2012 at 7:37 pm

    I love the idea of curry in lentil soup! I can’t wait to try this! Have you heard of French Green Lentils? They are a bit sturdier than brown lentils, and are my favorite kind. I love the video!

    Reply
    • Amber August 6, 2012 at 8:05 pm

      Thanks, Lauren. I do use French green lentils. I’ve made this soup quite a few times with them in fact. They are very delicate and soft. They are super yummy. Love um’. :-)

      Reply
  • Sandi August 6, 2012 at 9:13 pm

    I hope regular green lentils will be fine as that’s all I have on hand (besides french green) lol :)

    Reply
    • Amber August 6, 2012 at 9:19 pm

      Hi Sandi,

      Yes, I sort of think of brown and green lentils as the same thing! Thanks and I hope you enjoy the soup. Don’t forget that fresh lemon! It really makes the dish. :-)

      Reply
  • Vicky August 6, 2012 at 11:50 pm

    I LOVE lentil soup Amber and this looks wonderful! Also I’m sooo looking forward to your videos now! They are FANTASTIC, I love them!

    Reply
    • Amber August 7, 2012 at 3:06 am

      Thank so much, Vicky. You’re so sweet. I’m so glad you enjoy the videos. They are fun to make. :-)

      Reply
  • Katherine @ Green Thickies August 7, 2012 at 10:17 am

    Wow that soup looks gorgeous. It’s also been wet and cold most of the summer here in the UK so have actually started making soups again myself for lunch so I’ll have to save this one.
    I probably could eat anything for breakfast but I always have a Green Thickie. I don’t really get time for anything else and they give me so much energy that I don’t feel good not having them. I’ve recently started adding cooked quinoa to my smoothies to make them more filling which has a lovely mild taste and blends really easily.

    Reply
    • Amber August 7, 2012 at 2:54 pm

      Thanks Kathrine. I love smoothies too in the morning, but I always need a big breakfast too. :-) Your smoothie recipes sound very creative and delicious. :-)

      Reply
  • Mary Hudak-Collins August 7, 2012 at 11:10 am

    We are soup lovers here and I am racking up my stash of soup recipes for the cooler months of the year. I tend to get set in a rut as far as making soups each year…cooking the same ones. This year, I plan to have a ‘plan’ LOL. I want to spread out and enjoy more flavorful soups that we are not familiar with, instead of the ol’ standbys…chicken or potato soup :) This sounds and looks so very tasty. Thanks for sharing this week in our linky!

    Reply
    • Amber August 7, 2012 at 2:54 pm

      Thanks Mary!

      Reply
  • Laura August 8, 2012 at 5:13 am

    I must confess I could eat anything for breakfast as well…not so for the rest of my family. I’ve never made a carrot curry soup before but it sounds absolutely delicious. It has been so hot here in Utah-I can’t wait for Autumn!

    Reply
  • Diane Balch August 10, 2012 at 1:06 pm

    I make the same old lentil soup all the time I can’t wait to spice it up with your curry. Please share this on foodie friday. I will pin it.

    Reply
  • Debbie @ Easy Natural Food August 14, 2012 at 3:49 am

    Aarggghhh the fog! I don’t think I will ever get used to it as long as I live here :) I was at Bodega Bay today and it was FOGGY and COLD. Everywhere else was SUNNY and HOT. But I still enjoyed myself….somehow it is magical and cathartic being by the ocean, no matter what. Love your soup, sounds delicious. I think I want to make one just like it!

    Reply
  • ella@lifeologia September 7, 2012 at 6:26 pm

    Yum! My kind of soup and I can’t wait to bring a big pot of this to a boil ;D
    xo

    Reply

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Wednesday, August 1, 2012

Homemade Pizza Sauce (SCD Friendly)

I make pizza every week for my family.  My kids love it – especially my son who’s never had “real” pizza, so it’s such a treat for him.  I make an allergy friendly crust (that I will be sharing with you on Friday) which he loves.  For a long time I purchased a popular canned organic pizza sauce, but then one day it dawned on me that I could make the sauce, and another added bonus, I can have an SCD pizza sauce on hand.  It’s so easy to double this batch and freeze for the following week.  Many store bought brands add sugars or thickeners (boo).  You can control every ingreidnet in homemade (yay).  And making your own pizza sauce is yet another way to decrease waste in your kitchen, thus one more step toward a greener kitchen (double yay).  There are only a few ingredients (and summer garden ingredients too).  So give it a try and have fun adding your own twist and flavors.    

Ingredients 
-1 pound of small slicer tomatoes, chopped 
-1 medium yellow onion, chopped 
-1 ounce fresh basil (about 1 1/2 cups)
-1/2 teaspoon of salt (or to taste)
-1 1/2 teaspoons garlic granules
-1/2 teaspoon dried Italian Seasoning
-1/4 teaspoon dried oregano 
-1 tablespoon oil
-1/4 to 1/2 teaspoon honey (optional) 

How To:
Preheat oven to 400 degrees
1.  In a large roasting dish, combine above ingredients (except honey) and toss to incorporate.
2.  Roast veggies for 25 minutes. 
3.  Remove from oven and cool.
4.  Blend in food processor or blender of choice, add in honey at this time if desired.  I add in about 1/4 teaspoon, just to offset the acidic tomatoes – add more if using very acidic tomatoes. 

Notes:
*Using the right tomatoes is important, as some tomatoes have much more juice.  The key to a successful pizza sauce is minimal liquid.  So, I add just a bit of oil for roasting, use meaty tomatoes, and squeeze out any juice (I like smaller slicers or big meaty heirlooms).  Romas are very watery, but if this is all you have, try and squeeze out all the liquid before roasting.  
(free of: gluten, dairy, eggs, soy, yeast, nuts, and sugar) 

Shared on:  Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, Made from Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesday,  

Posted by Amber at 8:37 pm

Labels: sauces, SCD, spreads.

8 Comments

  • Jen August 1, 2012 at 9:13 pm

    AMBER! I just came to your site to do a search for pizza crust and low and behold, I see this beautiful sauce recipe! I’ve got a cauliflower crust in the oven right now, but it doesn’t look nearly as beautiful as the blogger’s whose recipe I’m trying. We’ll see how it turns out. I’m dying for Friday’s recipe! I’ll have to try it. Is it an SCD crust? It looks beautiful in the pics – makes me want to bite right in.

    I’m waiting…
    Jen

    Reply
    • Amber August 1, 2012 at 10:05 pm

      Hi Jen,

      How funny! We are long lost sisters.

      Okay, so, the pizza crust is not SCD, it’s the allergy-friendly crust I make for my sweet-pea son (free of: dairy, gluten, soy, eggs, yeast, and cane-sugar). See below for two SCD pizza crust! :-)

      Hugs,
      –Amber

      #1: http://urbanposer.blogspot.com/2012/07/herbed-crispy-flat-bread-w-chicken.html

      #2: http://blog.grasslandbeef.com/healthy-summer-eats/#pizza
      (I followed this recipe – exactly, but had to add in 6 extra tablespoons of coconut flour. Just FYI)

      Reply
    • Jen August 2, 2012 at 1:13 pm

      Thanks Amber! I’m shocked, but the cauliflower crust turned out amazing. Even hubby and son said, “Wow! This is good!” I topped it with some pesto, ground up roasted tomatoes, arugula and parmesan.

      Both of the crusts you linked to look great. I’ll have to try them out.

      Love your posts!
      Jen

      Reply
  • The Cyclists Wife August 2, 2012 at 3:28 am

    I love adding honey to kick the acidity of the tomatoes!! I’ll have to try this with my marinara!

    Reply
  • Lauren @ Empowered Sustenance August 2, 2012 at 7:19 pm

    I love the idea of roasted the veggies–that would give so much depth to the sauce! I really miss tomato sauce right now, and this is making my mouth water. I am giving up nightshades for a while, after reading about their connection to inflammation. I will give this recipe a try when I am eating tomatoes again!

    Reply
    • Amber August 2, 2012 at 9:10 pm

      Hi Lauren,

      You’re so right – there is a definite connection. There are a few I don’t eat including potatoes, peppers, and eggplant. But I have a hard time giving up my tomato sauce. Arg. So many things to consider. Instead of using tomatoes, a fun (and tasty) alternative for a pizza sauce is soaked cashews, lemon juice, water, and roasted beets. I just posted a pic on FB of this gorgeous pink sauce. It’s super yum on SCD pizza crust. :-)

      http://www.facebook.com/pages/The-Tasty-Alternative/288512964505836

      Reply
  • Mary Hudak-Collins August 7, 2012 at 11:19 am

    We love pizza here but I don’t make it all the time. The idea of roasting the veggies for this recipe sounds scrumptious! If you get a chance, stop by my recipe page and check out the polish pizza. We have found that other pizza variations are great. Using mashed potatoes or fried cabbage as the pizza sauce can turn out an incredibly tasty pizza! Thanks for sharing this week in our linky ☺

    Reply
  • Laura August 8, 2012 at 5:15 am

    I love the addition of honey to your pizza sauce. I am looking forward to giving this recipe a whirl alongside your pizza this weekend.

    Reply

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Saturday, July 28, 2012

Homemade Cashew Butter + Cashew Honey Spread (SCD Friendly)

I’ve been straight obsessed with cashews lately.  I can’t get enough. I’ve been using them in everything.  What a fabulous little nut, wouldn’t you agree (ahem, unless you’re allergic that is).  What prompted me to make my own cashew butter is the pricey jarred cashew butter I use to make Danielle’s awesome bread (as seen in the pictures).  I can get it pretty darn close, but I think you need a magic machine to yield the creaminess you’ll find with Artisana.  But it does the job and I love it.  I wanted to share with you how easy it is to make it yourself.  I make this in a high speed blender (Vitamix).  I know for sure it will not become creamy in a food processor (trust me, I’ve tried).  Cashew butter is delightfully creamy and mixed with honey it’s quite divine.  I hope you’ll give it a try.
Ingredients:
-2 cups room temperature raw organic cashews *
-1/2 teaspoon oil (or as needed) 

How To:
1.  Add the cashews to blender and start on low, allowing the cashews to turn into flour.  Then turn it up a notch and use the tamper to keep things moving.  
2.  You will feel like the motor is going to burn out, but you’re okay (and it’s loud).  Keep it moving.  
3.  I don’t turn the blender on high during this process (you know, that left switch) – I just keep it turned up to about 10.  
4.  After it looks really well incorporated and starts getting creamy, add in the little bit of oil and continue blending.  The oil just helps move things along in the final process.  Add more as needed.   
5.  The cashew butter will be very warm the longer you blend.  YOu might want to take a break if things are getting too hot.  Use a silicone spatchula to scoop everything out.  Don’t worry about the little bit remaining between the blades, just make a smoothie and it will clean it right out.  
6.  You can store the cashew butter in an air tight container in the cupboard.  

Cashew Honey Spread:
-1 tablespoon honey
-2 tablespoons cashew butter
-Mix until incorporated

Notes:
*If you’re not comfortable with 2 cups of cashews, start with 1, and after some practice, you can move up to 2 cups. 
*The cashews must be room temperature!   
*Add oil as needed.  Don’t burn out your motor…and PLEASE don’t blame me if you do.  :-)

Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Raw Foods Thursdays, 

Posted by Amber at 5:20 am

Labels: SCD, spreads.

37 Comments

  • Gabby @ the veggie nook July 28, 2012 at 9:35 am

    Sounds fabulous, especially that honey spread. Man I need a vitamix ;)

    Reply
    • Amber July 31, 2012 at 11:03 pm

      Thanks Gabby, and yes you do need one! It’s made my dairy free life waaaay better. I hear Blendtec is a great blender too, but I have my Vitamix and sticking with it for a while.

      I bought my Vitamix on QVC a few years ago (they had a great sale and I could make payments). Gotta love that. :-)

      Reply
  • Amber Shea @Almost Vegan July 28, 2012 at 7:03 pm

    That honey butter looks divine, Amber! I adore cashew butter too. :)

    Reply
    • Amber July 31, 2012 at 11:03 pm

      yet another thing we have in common!! :-)

      Reply
  • Lauren @ Empowered Sustenance July 28, 2012 at 8:35 pm

    Wow–that turned out so thick and creamy! I am just about to bite the bullet and buy a high speed blender, but I can’t decide between a Vitamix or a Blendtek. The combo of honey and cashews here sounds so yummy!

    Reply
    • Amber July 31, 2012 at 11:05 pm

      Thanks, Lauren.

      If I currently didn’t have a Vitamix, I would buy a Blendtec. I’ve heard great things and I also hear it makes a much superior nut butter (it has a fancy feature for this).

      Reply
  • Sarena Shasteen - The Non-Dairy Queen July 29, 2012 at 1:34 am

    This looks amazing! I love making cashew butter! I really don’t think there is anything better than a cashew for creaminess without dairy. That bread looks amazing too!

    Reply
    • Amber March 6, 2013 at 5:45 pm

      Thanks Sarena. And the bread is my favorite!!

      Reply
  • Minnie(@thelady8home) July 29, 2012 at 2:48 am

    Cashews are mindblowing, even I love them a lot. Loved the spread you gave with honey. That’s sounding really yummy!

    Reply
    • Amber March 6, 2013 at 5:46 pm

      They are so amazing for us dairy free girls! Love them.

      Reply
  • Laura July 30, 2012 at 4:06 am

    This looks heavenly Amber! I am still on vacation for another week, but I am already excited to make this when I get home. Yumm….

    Reply
    • Amber March 6, 2013 at 5:46 pm

      Thanks, Laura. xoxo

      Reply
  • Heba @ My Life in a Pyramid July 30, 2012 at 3:36 pm

    This sounds so yummy and easy to make. Just pinned :) Can’t wait to try mixing other flavors with the cashew spread too — like coconut manna, which would make it more hearty, or maybe a few drops of vanilla, which would make it taste like dessert maybe? Anyway, thanks for the great idea!

    Reply
    • Amber March 6, 2013 at 5:47 pm

      Yes, cashews are so adaptable that way. Love.

      Reply
  • Maggie July 30, 2012 at 11:15 pm

    Oh yum! Reminds me of creamed honey, which is one of my favorites! Another simply fab recipe Amber! xo

    Reply
    • Amber July 30, 2012 at 11:48 pm

      Thanks Maggie. :-)

      Reply
  • Jen July 30, 2012 at 11:40 pm

    Amber – you rock. I’m craving this now. Do you think it would work in a food processor? The last time I made something like this in my Vitamix (which is VERY old), I pushed the motor a little over the edge. I’ve got to try this though. Maybe my problem is I hit the “big daddy switch” like you warn not to do…

    Any thoughts? Keep the posts comin’-

    Jen

    Reply
    • Amber July 30, 2012 at 11:48 pm

      Thanks, Jen.

      Unfortunately, this will not work in a food processor. I mean, it will work, but it won’t be creamy. I’ve tried many times in a food processor and it’s rather grainy. The magic of the high speed is needed.

      Ha ha, yes, I don’t kick over that big daddy switch at all.

      Let me know if you find a way to get it without the high speed.

      Reply
  • glutenfreehappytummy.com July 31, 2012 at 2:07 am

    wow Amber that looks incredible! i’m with you — i LOVE cashews! — I pretty much add them to everything — they add such a creaminess! amazing! great recipe! have a wonderful night!

    Reply
    • Amber March 6, 2013 at 5:47 pm

      Thanks dear.

      Reply
  • France@beyondthepeel July 31, 2012 at 5:23 pm

    I really need to invest in a vitamix!

    Reply
    • Amber March 6, 2013 at 5:49 pm

      Um, yes you do my friend! I think you would just love the possibilities with these high powered machines. This was one of the best investments I ever made for my kitchen.

      Reply
  • CassidyS July 31, 2012 at 5:48 pm

    Wow this looks so great! I really wish I had a vitamix!!!

    Reply
    • Amber March 6, 2013 at 5:48 pm

      I can’t believe you DON’T have one. They are amazing little machines. :-)

      Reply
  • Farty Girl July 31, 2012 at 10:43 pm

    Do you soak your nuts?

    That’s what she said! :-)

    Srsly though, you may yield a creamier texture from soaking them for 4-6 hours. This also makes them more digestible (necessary for fartyg ova here).

    However, soaking them does change the color and consistency considerably.

    Hope you doin’ gooood! <3

    Reply
  • Amber July 31, 2012 at 11:01 pm

    Ha ha, there is really no way to talk about all these nuts without laughing (nut bag, nut cheese, nut milk) COME ON!

    I’m so bad when it comes to cashews. They are the one nut I don’t soak (for making cashew butter). I have tried soaking them, but it didn’t work (for the butter that is). That being said, I didn’t dehydrate them. But for you (and me) I will try this for sure! :-)

    P.S. Saw a great movie (via Netflix): Beginners.
    http://www.youtube.com/watch?v=DFM3AE64bgw

    P.S. My book: Light on Yoga came last week. Really loving it. :-)

    Reply
  • sophiesfoodiefiles August 2, 2012 at 9:41 am

    I really love your cashew butter &that honey cashew butter spread too!
    I have made them 2 already & loved them so much!

    A huge thank you!

    Reply
    • Amber March 6, 2013 at 5:45 pm

      Thanks for your great feedback. Have a wonderful day. :-)

      Reply
  • Heather @Gluten-Free Cat September 21, 2012 at 12:18 am

    So cashew butter was enough. But with honey? Insanely delicious!!!!

    Reply
    • Amber March 6, 2013 at 5:44 pm

      I thought you might like this one, Heather. :-)

      Reply
  • Unknown September 28, 2012 at 1:17 am

    Thanks for your lovely blog! I was wondering if we could do seeds butter without a vitamix. I can’t afford it but I would love to make my own seeds butter. Do you have any suggestions?

    Reply
    • Amber March 6, 2013 at 5:43 pm

      Hi There,

      I have had good success with making seed butters in a food processor. Give that a try for sure. Good luck!

      Reply
  • Tegan October 22, 2012 at 4:06 am

    This looks awesome!!
    I hope you don’t mind I am going to share this, and then use it in a Zesty Cannellini Bean and Cashew Houmous dip :D

    Reply
    • Amber March 6, 2013 at 5:44 pm

      Not at all! Thanks so much.

      Reply
  • stmwhittemore January 27, 2013 at 4:19 am

    So excited to try this!! Stocking up on cashews while I’m out tomorrow mmm thanks!

    Reply
    • Amber March 6, 2013 at 5:42 pm

      I need to get some cashews today too! I go through them so darn fast. I hope the homemade cashew butter works well for you.

      Reply
  • Anonymous August 4, 2013 at 2:50 am

    I make my own cashew butter in my Black and Decker food processor, and it does a wonderful job at getting it really creamy. You need to give it a rest every few minutes, and it comes out so creamy and divine!!!

    Reply

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Saturday, July 14, 2012

Chewy Granola Bars (grain free, dairy free, cane-sugar free, SCD friendly)

We are a granola bar loving family.  My husband takes one to work everyday with his lunch and the kids love them for an afternoon snack.  However, it’s hard to find granola bars with (1) no cane-sugar, (2) no grains, and (3) SCD friendly.  So I made some.  And they are super delicious.  They are everything I like in a granola bar: chewy, not too sweet, and easy to digest.  These granola bars are great for SCDers, not only because they are legal, but because all the main nuts and seeds have been soaked and dehydrated for optimal digestion.  I hope you enjoy them as much as we do!
Ingredients:

Wet
-2.5 ounces seeded Medjool dates (6 dates) soaked for at least 3 hours (I soak mine for 5)
-1/4 cup + 1 tablespoon honey 
-1/4 cup + 1 tablespoon cashew butter (I love this brand)
-2 tablespoons coconut oil

-1/4 teaspoon salt

Dry
How to soak and dehydrate nuts/seeds for better digestion 
-1 cup almonds
-1 cup walnuts
-1/2 cup sunflower seeds
-1/2 cup pumpkin seeds
-1/2 cup dried Turkish apricots, must be finely chopped 
-1/2 cup dried cranberries (sugar free, unsulfered)

How To:
Preheat oven to 350
1.  Add almonds and pumpkin seeds to food processor.  Pulse until they are broken down, especially the almonds.  Mix around with a spoon so the larger pieces are exposed to the blades.  
2.  Next add the walnuts and sunflower seeds and pulse until incorporated and they are slightly chopped (this only takes a few pulses).  These granola bars will only hold together if the nuts and seeds have been chopped enough.  Transfer nuts and seeds to a large bowl and add the chopped dried apricots and dried cranberries.    
3.  Clean out food processor.  Add all the wet ingredients and blend until smooth and creamy.
4.  Add the wet ingredients to the nut/seed/fruit mixture and mix WELL. 
5.  Spoon onto a silicone baking mat and bake on a baking sheet.  I have only made this on a silicone baking mat, so I’m not sure how it will cook on any other surface.  Watch for burning if on a baking sheet or parchment paper.  
6.  Form a large rectangle.  I literally smack this together with a silicone spatula – this also pushes the ingredients together.  You’ll need just over 1/2 inch in height.   
7.  Bake for 18 minutes.  Watch for browning.  Every oven is different.  Check at 15 minutes.  You just want a slight browning of the edges.
8.  Remove the mat from baking sheet and transfer the mat to a cooling rack.  Cool completely before cutting.  
Makes 18 – 20 bars. 

It helps if you wet or oil the spatula while pounding into place 

Crumbled up, these bars make a great cereal!

Serve with homemade milks
____________________________________________________
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, My Meatless Monday, Just Another Meatless Monday,  Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Scratch Cookin’ Tuesdays, Recipe Lunchbox Tuesdays, Allergy-Free Wednesdays,  Gluten Free Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, 
Posted by Amber at 3:51 am

Labels: dairy free, gluten free, grain free, SCD, snacks.

39 Comments

  • Gabby @ the veggie nook July 14, 2012 at 9:36 am

    I am in love with this ingredients list! I have to try these!

    Reply
    • Amber July 15, 2012 at 3:15 am

      Thanks Gabby! Just ate two smothered in cashew butter. Gasp – sooo yummy!!

      Reply
  • Amber Shea @Almost Vegan July 14, 2012 at 4:56 pm

    These look excellent in every way! I might add a handful of coconut shreds too, then I think it’d be my dream bar. :)

    Reply
  • Amber July 14, 2012 at 7:26 pm

    Snarf! That’s what I forgot Amber!! The first couple of times I made these I told myself to add coconut..don’t forget the coconut! Forgot the coconut. And well, you’re right, I think these would be perfection with coconut. They are so sweet and delicious as is, I can only imagine what the coconut would add. Maybe I will make some tropical granola bars next with dried pineapple. Done! I have enough soaked nuts and seeds in the fridge to feed a flippen’ army. So thanks for the reminder sweet Amber. :-)

    Have a great rest of your weekend.

    Reply
  • Anonymous July 14, 2012 at 7:51 pm

    I wonder if anyone could suggest what I could use in place of Coconut Oil? I am very allergic to it & peanut oil. Thanks :)

    Reply
    • Amber July 15, 2012 at 3:10 am

      Hello Anonymous,

      Any oil would work fine! It’s only 2 tablespoons. So, you’re good. If you do use a different oil, you might want to try the following though since other oils are very different that coconut oil:

      1. If you can have grains, leave out one of the tablespoons of honey and add 1 tablespoon of brown rice syrup.

      2. If you can’t have grains, then add in 1 tablespoon of yacon syrup (still omitting the 1 tablespoon of honey).

      3. If you’re not on SCD, then omit the 1 tablespoon of honey and add 1 tablespoon coconut nectar.

      OR, you could just leave the oil out all together and just add in 1 extra tablespoon of liquid, any of the above suggestions would work great.

      Hope this helps.

      Reply
  • Vicky July 14, 2012 at 9:23 pm

    Lovely bars Amber! Wish I had a dehydrator! We don’t tend to soak nuts and seeds over here..must try to do that sometime..when I get my dehydrator.

    Reply
    • Amber July 15, 2012 at 3:09 am

      Thanks Vicky. You could use your oven if you wanted to start soaking. :-)

      Reply
  • Anonymous July 14, 2012 at 9:25 pm

    Thanks so much!! That is just what I needed! Can’t wait to try it XoXo

    Reply
    • Amber July 15, 2012 at 3:13 am

      My pleasure. Come on back and let us know what worked for you! It’s always helpful for other readers. :-)

      Reply
  • Lauren @ Empowered Sustenance July 15, 2012 at 12:43 am

    These look delicious! And perfect timing, too, because I just dehydrated a batch of sunflower seeds and pecans. I always love to find a new travel-friendly SCD recipe!

    Reply
    • Amber July 15, 2012 at 3:12 am

      Hi Lauren,

      Oh, pecans would taste lovely in a granola bar (and with some maple syrup). Super yum. We’ve been taking these everywhere. My husband and daughter went on a hike today and took some of these bars. They hold up really well at room temp. Although I do store them in the fridge here at home.

      Reply
  • Shirley @ gluten free easily July 15, 2012 at 2:12 am

    These look totally amazing, Amber! Love the option to make them into cereal, too. :-)

    xo,
    Shirley

    Reply
    • Amber July 15, 2012 at 3:14 am

      Thanks Shirley. Love them in cereal. Superb.

      Reply
  • Laura July 16, 2012 at 7:58 pm

    Another brilliant recipe! Granola bars that are grain free and perfectly chewy…oh my amazing! The ingredients you used are stellar as usual.

    Reply
    • Amber July 25, 2012 at 4:12 pm

      Thank you Laura. You’re too sweet friend.

      Reply
  • Rogene July 18, 2012 at 12:24 pm

    Those look so good! Now I’m hungry.

    Reply
    • Amber July 25, 2012 at 4:12 pm

      Ha ha. Thanks Rogene.

      Reply
  • France@beyondthepeel July 18, 2012 at 5:26 pm

    These look really good. We love having this kind of food on hand. I bookmarked it to try!

    Reply
    • Amber July 25, 2012 at 4:11 pm

      I agree. Love these healthy, easy snacks.

      Reply
  • momphotographer July 19, 2012 at 2:10 am

    it is such a great and healthy snack to have!!! your recipe sounds divine! I wish I could have one bar right now :)

    Reply
    • Amber July 25, 2012 at 4:10 pm

      Many thanks.

      Reply
  • kellcia July 19, 2012 at 10:46 pm

    Just made these, they are AWESOME!!!! I subed out the seeds and added pecans and hazelnuts, and used dried blueberries I made instead of cranberries….they are very soft and sticky but everyone is loving them!

    Reply
    • Amber July 25, 2012 at 4:10 pm

      Great to hear Kellcia! They do have a great flavor. Be sure to store in fridge so they stay firm. Perhaps bake just a touch longer next time, this might help with the stickiness. :-) The recipe will be different if the nuts aren’t soaked too.

      Reply
  • Nicole@Show Off Friday July 22, 2012 at 5:03 am

    This looks so delicious! And so healthy!

    Reply
    • Amber July 25, 2012 at 4:08 pm

      Thanks Nicole!

      Reply
  • Jeanne G. July 23, 2012 at 1:47 pm

    Do you have a suggestion for a sub for the cashew butter? I am allergic to cashews. These look soooo delicious, though!

    Reply
    • Amber July 25, 2012 at 4:07 pm

      Hi Jeanne,

      Great question.

      Any nut butter would great! Sunflower butter, creamy almond butter, etc. Let me know how it works with other nut butters. Always good for others to read variations on recipes. :-)

      Reply
  • CassidyS July 25, 2012 at 2:13 pm

    I’m buying everything I need to make these at the store today… I can’t wait!!! Thanks for the great recipe :)

    Reply
    • Amber July 25, 2012 at 4:14 pm

      Hi Cassidy,

      Let me know how they turn out, and how they turn out if you use any variations from the recipe. Thanks lady.

      Reply
  • Kaylee July 30, 2012 at 1:21 am

    I am so impressed with how perfectly shaped you managed to get them : )

    Thanks so much for linking up at Mealtime Monday! Can’t wait to see what you link up tonight!

    Kaylee
    http://www.couponingncooking.com

    Reply
    • Amber November 2, 2012 at 3:47 pm

      Thanks. It’s all about the smack down! :-) Nice way to get your aggression out. Smack the granola into a rectangle. He he. Have a great weekend.

      Reply
  • Miz Helen August 19, 2012 at 10:12 pm

    Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber November 2, 2012 at 3:46 pm

      Thanks Miz Helen!

      Reply
  • Heather November 2, 2012 at 8:05 am

    I’ve been trying to find a healthy alternative to cereal for my husband, so I’m extremely thankful I found this recipe! I made them tonight and they are delicious, like you said, crumbled in milk as a cereal. Thank you so much!!

    Reply
    • Amber November 2, 2012 at 3:48 pm

      Thanks so much for your feedback, Heather. I’m so glad you enjoyed them. I love this recipe as a cereal too. Very tasty. Have a lovely weekend.

      Be Well,
      –Amber

      Reply
  • Anonymous December 14, 2012 at 7:45 pm

    Oh my goodness these are sooooo delicious!! I used peanut butter instead of almond butter (not the healthy choice I know), Agave Nectar instead of Honey and threw a few raisins through instead of cranberries. I also added a little coconut because I love it in everything!! My husband is a chef, so I feel a great amount of pressure when doing anything in the kitchen, but he was blown away at how good these taste. Vegan and Grain free?? Almost too good to be true!!

    Reply
    • Amber January 31, 2013 at 5:15 am

      Thank you for your great feedback! I can imagine how yummy these were for you! I love your subs. I am sure the peanut butter was yummy in there, and yes, coconut is always a great addition. Thanks for stopping by to let me know how they turned out for you. It’s nice for other readers to have sub options too.

      Be Well,
      –Amber

      Reply
  • Anonymous May 9, 2013 at 1:06 pm

    Hi Amber, I’ve searched for hours to find a non cereal granola bar recipe, and these look lovely. I’d like to reduce the sugar content by using a sugar free honey or syrup. I’ve only been able to find a sugar free syrup in the UK – would this work instead of the honey? Or, could I use extra nut butter instead? Is the honey for binding the ingredients or for sweetness?
    Many thanks for your help and this fab recipe!

    Reply

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Friday, July 6, 2012

Coconut Vanilla Bean Ice Cream With "Caramel" Sauce (dairy free, cane-sugar free, SCD friendly)

One thing I haven’t had in years is caramel.  As a child I just loved warm caramel drizzled over ice cream (ahhh).  I’ve been experimenting with a few different “caramel” sauces, and I think this one is my favorite.  Does it taste just like caramel, no.  Does it taste delicious, yes.  Is it a fun topping on ice cream, yes and yes.  One ingredient that gives it a nice creamy texture is cashew butter.  I always have some of this brand on hand (as I use it to make Danielle’s awesome bread).  It’s an expensive brand, but it has a creamy texture I’ve yet to replicate.  It’s sweet and delicious and makes the most amazing cashew icings.  


SCD Coconut Vanilla Bean Ice Cream 
Ingredients:
-2 cans coconut milk, this brand is SCD friendly
-4 ounces of seeded Medjool dates (7 dates)
-1/3 cup honey (vegans use grade B maple syrup) 
-1 1/2 tablespoons vanilla
-Filling from 1 vanilla bean 

How To:
1.  Soak dates with 1 can of the coconut milk for at least 3 hours
2.  Blend above ingredients until well incorporated
3.  Transfer to ice cream maker and churn until thick
4.  Transfer to glass storage and store in freezer for at least 4 hours
5.  Remove 10-15 minutes before serving (depending on the season- summer 10 minutes, cooler weather, give it up to 15)

“Caramel” Sauce 
Ingredients:
-4 ounces of seeded Medjool dates (around 6 or 7) soaked for at least 3 hours
-2 tablespoons melted coconut oil 
-2 tablespoons honey (vegans use grade B maple syrup) 
-1/4 teaspoon vanilla
-1/8 teaspoon salt
-2 tablespoons cashew butter (optional, but worth it)

How To:
1.  In food processor, blend above ingredients until well incorporated and creamy
2.  Serve immediately on ice cream
3.  Store in fridge and bring to room temp, or warm slightly, before serving 

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Wellness Weekend, Allergy-Friendly Fridays, 

Posted by Amber at 10:27 pm

Labels: dairy free, dessert, ice cream, SCD, summer treats.

31 Comments

  • gfe--gluten free easily July 7, 2012 at 2:00 am

    You AMAZE me! When do you sleep? Awesome recipe and gorgeous photos, Amber!

    xoxo,
    Shirley

    Reply
    • Amber July 8, 2012 at 8:02 pm

      Thanks Shirley. You’re too funny. This recipe is so fast and easy, I make it a few times each week. And I live with a family of ice cream lovers, so I make several batches each week. I think this vanilla bean is my new favorite. It makes a delicious chocolate milkshake.

      Reply
  • Christina July 7, 2012 at 3:05 am

    This looks so DELICIOUS!!!! Then to scroll down and see the berries..ahhh! My mouth is watering! I love finding a tasty alternative to some of my favorite past food loves! I don’t think I look for things to be exactly the same, just fill the void a bit and taste yummy!

    Reply
    • Amber July 8, 2012 at 8:04 pm

      Thanks Christina…and I can’t agree with you more. It took me a while to be okay with not getting a recipe to taste exactly like the original…how could it with completely different ingredients. :-)

      Reply
  • Natalie July 7, 2012 at 8:08 am

    Ohhhh my goodness. This is by FAR my favorite combination ever. THANK YOU for this. :)

    Reply
    • Amber July 8, 2012 at 8:04 pm

      Oh, mine too Natalie!!

      Reply
  • Vicky July 7, 2012 at 9:43 am

    Absolutely awesome Amber! Gorgeous pictures too!

    Reply
    • Amber July 8, 2012 at 8:04 pm

      Thanks Vicky! :-)

      Reply
  • glutenfreehappytummy.com July 7, 2012 at 2:55 pm

    my oh my Amber, that caramel sauce looks absolutely outrageous! i think i could probably bathe in it! haha…jk jk:) such gorgeous photos too — very artistic:) have a great weekend! Hugs!

    Reply
    • Amber July 8, 2012 at 8:06 pm

      I have a hard time not eating this ENTIRE thing. It’s so delicious. That cashew butter is a dream. But this “caramel” also tastes great without it. Hope you’re having a great weekend too dear.

      Reply
  • Laura July 8, 2012 at 1:58 pm

    Amber, you never cease to amaze me! I just ate breakfast and I already want it to be dessert time to make this amazing treat. I haven’t played around with cashew butter before. I guess I better start. A healthy “caramel” sauce to go on top of homemade ice cream-count me in daily! Thanks for sharing this amazing recipe dear.

    Reply
    • Amber July 8, 2012 at 8:07 pm

      Thanks sweet friend. I thought you might like this one, with you being the ice cream queen and all. :-)

      Reply
  • Heather @Gluten-Free Cat July 8, 2012 at 7:25 pm

    That caramel sauce looks magical! I love that you use dates and honey to sweeten it. it must taste incredible on your ice cream. I’m thinking it would be a delicious addition to a breakfast cereal too…hot or cold.

    Reply
    • Amber July 8, 2012 at 8:09 pm

      Thanks Heather. It does taste incredible. And I love your idea of putting it on breakfast cereal. Actually, I made some granola bars with this sauce, however they didn’t hold (at least not like I like my granola bars to feel). But oh boy are they nummy. Hope you’re having a great Sunday.

      Reply
  • France@beyondthepeel July 8, 2012 at 9:31 pm

    I love the simplicity and all of these flavorful natural foods that come together so beautifully. Gorgeous Amber.

    Reply
    • Amber July 9, 2012 at 4:15 pm

      Thank you France!

      Reply
  • Liese @HighRawOmnivore July 8, 2012 at 11:40 pm

    Oh wow, I’m so glad I found you just for the ice cream recipe, let alone tha caramel sauce! It’s just what I’ve been looking for! *drools*

    Reply
    • Amber July 9, 2012 at 4:16 pm

      Hi Liese,

      So glad to have you here. Thanks for stopping by.

      Reply
  • Sarena Shasteen - The Non-Dairy Queen July 9, 2012 at 2:40 pm

    This looks amazing! I have a huge thing of dates that I keep thinking to use as a sweetener, but I always put it aside. I need to get with it and start using them!

    Reply
    • Amber July 9, 2012 at 4:16 pm

      Well that sounds perfect. I’m such a sucker for dates. Aren’t they the best!

      Reply
  • Allison Holden July 9, 2012 at 3:56 pm

    I’ve never tried a caramel sauce made with dates before. Definitely pinning this!

    Reply
    • Amber July 9, 2012 at 4:17 pm

      Thanks Allison. Let me know if you give it a try. The cashew butter makes it super creamy, but still a great sauce without. Can’t go wrong with honey and dates (oh, and that lovey coconut oil).

      Reply
  • Carole July 10, 2012 at 9:19 pm

    Super post. I got to this via Mealtime Monday on Couponing and Cooking. I have linked in some bacon and scrambled egg rolls. Enjoy.

    Reply
  • Nicole@Show Off Friday July 16, 2012 at 5:31 pm

    Hi Amber. What a delicious looking treat!

    Reply
  • amberbarraclough July 17, 2012 at 12:42 pm

    this looks sooo yummy! pinning – can’t wait to try it soon!
    found you on show off friday linky party :-)
    amber from ithoughtofitsecond.blogspot.com

    Reply
  • Chaya July 17, 2012 at 7:41 pm

    I think you made quite a sensation with this. Certainly, you did at the Recipe Box where this delicious dish is being featured.

    Reply
  • Heather Pace July 20, 2012 at 3:38 am

    Mmm vanilla ice cream is my fave. I’ve been making it waaay too much this summer, lol. Your ice cream and caramel has my mouth watering!!!

    Reply
  • Iris November 27, 2012 at 5:07 am

    So delicious! I could definitely go for this right now!

    Reply
  • Ashley December 13, 2012 at 3:09 am

    this was AMAZING!!

    Reply
    • Amber December 13, 2012 at 3:43 am

      Thanks Ashley! So glad you enjoyed it. It’s one of my favorites. :-)

      Reply
  • dsmirniotis May 29, 2013 at 7:10 pm

    Jen, thanks for publishing, this is such a lovely recipe! I’m giving it a shout-out on my blog, as an accompaniment to an Apple Cinnamon Cake :)

    Reply

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Thursday, July 5, 2012

Cherry Banana Ginger Smoothie (SCD Friendly)

There is nothing like the sweet taste of cherries.  Such a quintessential summer fruit (next to my beloved strawberries of course).  I made this lovely smoothie one morning and it was quite satisfying.  The cherries pair well with the creamy bananas and of course I always throw in some ginger.  Ginger is a big part of my healing regimen.  It’s a wonderful natural anti-inflammatory.  
Ingredients:
-1 cup nut milk, I used homemade walnut milk
-1 cup frozen bananas (see notes on how to freeze your own)
-1 cup seeded fresh cherries 
-0.2 or 0.3 ounces of ginger (I like my smoothie with some bite, so I go with around .3 to .4 ounces)

How To:
1.  Blend above ingredients, serve immediately.  If you like a super cold and slushy smoothie, add ice.  This is a nice thick, smooth, cool drink (this is how I prefer my smoothies – not overly slushy).  

Notes:
*Go green and make your own frozen bananas, slice up 4 or 5 ripe bananas (preferably ripe with freckles).  Place on a non stick surface and freeze for 4-6 hours. Transfer banana slices to glass container and store in freezer.  Use as needed.  
More Smoothies from The Tasty Alternative
________________________________________________
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Real Food Wednesdays, Gluten Free Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Wellness Weekend,  Friday Food,  Fight Back Friday,  Fresh Bites Friday, Potluck Party Friday, Recipe Box Tuesdays,  Traditional Tuesdays, Raw Foods Thursdays, 

Posted by Amber at 7:42 pm

Labels: raw, SCD, smoothie, summer treats.

12 Comments

  • It's Carmen July 6, 2012 at 6:39 am

    Scrumptious! Ginger is such a wonderful way to zest up a smoothie.

    ♥ It’s Carmen

    Reply
    • Amber July 7, 2012 at 1:50 am

      Thanks Carmen. This is one of the best smoothies I’ve ever made. :-0

      Reply
  • ella@lifeologia July 6, 2012 at 5:31 pm

    Seeing this makes me so happy!!!!!
    Would love it if you shared it at the Potluck Party ;) xo
    http://www.lifeologia.com/potluck-party-summer-drinks/

    Reply
    • Amber July 6, 2012 at 5:37 pm

      Absolutely Ella! I’ve been watching your blog waiting for Potluck Party to start today! :-) I need me my Potluck party fix!

      Reply
  • Laura July 6, 2012 at 8:59 pm

    How refreshing! I need to use ginger more often and incorporate it into my recipes-it is so healing for the body. I bet the kick this smoothie has is right up my alley. And you know I love cherries :) Thanks for the awesome tip on how to freeze bananas…need to give that trick a whirl soon!

    Reply
    • Amber July 7, 2012 at 1:54 am

      Hi Laura,

      I thought this would catch your eye. I highly recommend making your own frozen bananas. I find the less ice I have to use, the more smoothies taste, well, like smoothies. I love them creamy and just slightly cold (not icy). I also freeze nut milk and use these as the “ice,” I generally use frozen nut milk when using fresh fruit. And ginger is just amazing in smoothies. I eat some fresh everyday to help with my inflammation and to boost my immune system.

      Hugs to you friend. Have a great weekend.

      Reply
  • France@beyondthepeel July 8, 2012 at 9:26 pm

    Cherry season is one of my favorite times of the year. We used to drive up to my grandmother’s house in the summer and help with the harvest and canning. It brings back beautiful memories. I like the idea of mixing banana and cherries. I’ll have to try it!

    Reply
    • Amber July 11, 2012 at 1:34 am

      What beautiful memories, France. I love it. The banana and cherry works really well together. I love it. Creamy and sweet.

      Reply
  • Adelina Priddis July 11, 2012 at 1:25 am

    oh this looks yummy! Do you use tart or sweey cherries though? I’d love if you linked up on my Foodie Friday!

    Reply
    • Amber July 11, 2012 at 1:36 am

      Hi Adelina,

      Absolutely – I will see you there on Friday.

      And use black cherries (they are actually dark red). They are SO sweet and juicy. We have a different kind of cherry tree in our backyard and they are tart (light colored, pinkish white). Black cherries are the way to go. Delicious.

      Reply
  • Mich - Piece of Cake July 11, 2012 at 9:50 am

    Hi, I am visiting via Recipe Box. This looks absolutely delish. I am always looking for healthier recipes and your site is perfect for that.

    Reply
  • Heather @Gluten-Free Cat September 21, 2012 at 12:16 am

    Ginger with cherries? Genius!!! Thanks so much for sharing this at Raw Foods Thursdays!

    Reply

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Strawberry Cherry Pie with Cashew Cream Topping (gluten free, grain free, dairy free, cane-sugar free, SCD friendly)

This pie is fantastic.  I do believe cherry pie is the greatest thing EVER.  I made this for my sweetie pie (my husband) for our 10 year anniversary.  He LOVED it and I’m so excited to share it with you (and psst, it’s SCD friendly) hooray!  As you might know, us folks on the SCD don’t have a lot of options in the thickening department.  Gelatin (while not my first choice otherwise) is great at thickening desserts.  But fruit does contain natural pectin, so this may thicken up a bit without the gelatin, but won’t hold its shape.  For vegans not following SCD, I’ve provided options below.  
Enjoy!   


Pie Filling Ingredients:
-1 pound seeded black cherries
-1 pound strawberries
-1/4 cup honey (vegans use 1/4 cup agave or maple syrup)
-3 dates, seeded and chopped
-1/4 cup orange juice
-1/3 cup cool water
-1 packet of gelatin which is 1 tablespoon (vegans use guar gum)*

How To:
1.  Wash and trim strawberries.  Wash and seed cherries (see below for how I seed cherries).
2.  To a medium sauce pan, add strawberries, cherries, honey, chopped dates, and orange juice.  Bring to a boil and then turn down to a simmer for about 10 minutes.  
3.  Remove pot from heat.  In a small bowl, mix 1/3 cup cool water with 1 packet of gelatin.  Pour gelatin into hot berry mixture.  Stir to incorporate.  You will see it start to thicken up a bit.  
4.  Pour hot berry mixture into baked pie crust (you will have some leftover, so don’t overfill crust.  This leftover mixture makes a tasty jello, so place in a small glass container and store in fridge, when firm, top with cashew cream for a yummy snack).
5.  Allow pie mixture to cool at room temperature.  When cool, place in fridge and allow to set up for at least 4 hours.
6.  Top with cashew cream and serve.

Crust:
-I used this cookie recipe for the crust (omit cacao for SCD and add 2 tablespoons coconut flour)
-It helps to oil the entire glass pie dish, line the bottom with wax or parchment paper, then push in the dough.  Poke some holes in the bottom of the crust before baking. Bake 375 for 12 minutes.  See notes for additional crust recipes. 

Cashew Cream Topping:
-2 cups cashews soaked for 4-6 hours
-1/4 cup coconut oil
-1 1/2 tablespoons vanilla 
-1/3 cup honey (vegans use agave or maple syrup) 
-3/4 cup liquid + more to blend up properly (you can use date sweetened water, nut milk or just plain water for the liquid).  
-2 tablespoons vegetable glycerine  (optional) 
-1 teaspoon lemon flavor (optional)

How To:
1.  In high speed blender, blend above ingredients.  Add the initial 3/4 cup liquid and blend.  Add more liquid until a soft, creamy texture is acheived.  
2.  Transfer into glass storage and place in fridge for at least 4 hours (this mixture will thicken in the fridge)
3.  Top pie

Notes:
*As a general rule, if a recipe calls for 1 packet of gelatin, vegans can substitute 3/4 teaspoon of guar gum.  This resource says to replace gelatin with guar gum at a ratio of 1 part guar gum for every 5 parts gelatin (e.g., 1/2 teaspoon guar gum will replace 2 1/2 teaspoons gelatin). 
*Additional SCD crust recipes: (1) Honey Gram Cracker Crust, (2) Dan’s Awesome Pie Crust, (3) Vegan Raw Pie Crust, (4) Deep Dish Pie Crust

I use one of my stainless steel straws to seed the cherries – they pop right out!
Serve with coconut vanilla bean ice cream (SCD friendly) 


Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Tastetastic Thursdays, Real Food Wednesdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Wellness Weekend, Simple Living Friday, Show Off Friday, Friday Food, Fight Back Friday Fresh Bites Friday, Potluck Party Friday, Recipe Box Tuesdays,  Traditional Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, 
Posted by Amber at 4:01 am

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, SCD, summer treats.

25 Comments

  • Gabby @ the veggie nook July 5, 2012 at 9:09 am

    I just LOVE that you used a cashew cream as the topping! I’m not a big pie person but oh my goodness, I can’t imagine why not when I’m looking at this! Next time an occasion calls for pie, I’ll be coming here for the recipe ;)

    Reply
    • Amber July 6, 2012 at 6:28 am

      Awe, thank so much Gabby! You made my day. :-)

      Reply
  • Heather @Gluten-Free Cat July 5, 2012 at 4:14 pm

    Are you kidding me? I haven’t even tasted it yet, and this is already my new favorite pie! Love the combination of cherries and strawberries. And the cashew cream sounds like a dream!!! Happy anniversary! Ours is in 4 days, and guess what I’m making for my guy! Thanks for the inspiration!!

    Reply
    • Amber July 6, 2012 at 6:29 am

      Thanks Heather. I appreciate your enthusiasm. And the cashew cream is really tasty (and so creamy). Man oh man I love me some cashews. And thanks for the sweet wishes. You also have a wonderful anniversary.

      Reply
  • Mel July 5, 2012 at 5:06 pm

    Num! And gorgeous photographs!

    Reply
    • Amber July 6, 2012 at 6:30 am

      Many thanks Mel.

      Reply
  • Laura July 5, 2012 at 9:16 pm

    I officially have a twin-you! I JUST took a strawberry cherry crisp out of my oven to cool to celebrate my anniversary tonight. If I didn’t just make it, I would totally make this amazing pie. I absolutely love your cashew cream topping-I want to dive right in and eat it now!

    Reply
    • Amber July 6, 2012 at 6:31 am

      Yes indeed Laura! It’s official. We are just waaay too much alike. I checked out your crisp and it looks amazing. Love! And happy anniversary to you too.

      Reply
  • gfe--gluten free easily July 5, 2012 at 9:35 pm

    I think your blog is quickly becoming The Tasty Alternative Pie! You’ve given us so many beautiful pies and tarts, Amber. :-) This one is stunning. I knew that going SCD would not hold you back one little bit, and I was right! ;-)

    xo,
    Shirley

    Reply
    • Amber July 6, 2012 at 6:34 am

      Hi Shirley,

      Oh well now you are just too sweet (I was going to say sweet as pie)…he he, snort.

      I’ve never been much of a baker, but this kind of baking I can do. It was so good, I’m craving those delicious cherries.

      Reply
  • CassidyS July 5, 2012 at 10:31 pm

    Wow! Everything about this pie looks amazing! I especially love the cashew cream topping. I have to make this :)

    Love,
    Cassidy

    Reply
    • Amber July 6, 2012 at 6:34 am

      Thank you sweet Cassidy!

      Reply
  • homecookedhealthy July 5, 2012 at 11:45 pm

    Fantastic idea! Will certainly try this subing stevia for the honey. I have a recipe similar to your cashew cream cheese that I use on raw fruit pizzas – so good!

    Reply
    • Amber July 6, 2012 at 6:35 am

      Hi there,

      Stevia would work great! The berries are so sweet, I debated on even adding any sweetener.

      Reply
  • Chaya July 6, 2012 at 12:33 am

    This is a beauty. I could go for a piece right now.

    Reply
    • Amber July 6, 2012 at 6:36 am

      Thanks Chaya. Wish I could hand you one through the screen! :-)

      Reply
  • France@beyondthepeel July 6, 2012 at 3:46 pm

    MY anniversary is in 5 days! What a great idea and I love the cashew cream. Happy anniversary and what a lucky man:)

    Reply
    • Amber July 6, 2012 at 4:55 pm

      Thanks France! Happy anniversary to you too. :-)

      Reply
  • Vicky July 6, 2012 at 4:09 pm

    Gorgeous Amber, what a fantastic dessert for celebrating 10 years together! Congratulations x

    Reply
    • Amber July 6, 2012 at 4:54 pm

      Hi Vicky,

      Thanks so much! :-)

      I’m quoting your FB suggestion regarding options for for vegans/vegetarians:

      “This looks awesome Amber..I’d just boil down some of the fruit until they become like jam and omit the gelatine then add back in some softened whole fruit!”

      Reply
    • Vicky July 7, 2012 at 9:25 am

      Thanks Amber – vegetarians on the SCD miss out on jelly :(

      Reply
  • Jenilyn -Holistic Fertility Coach July 7, 2012 at 2:32 am

    What a great idea to use the stainless steel straw to remove the cherry pits. I’ll have to give it a try.

    Reply
  • Heather Pace July 8, 2012 at 2:06 pm

    This pie looks fantastic!!! I have a bundle of strawberries from the farm and lots of cherries too… think i need to make this!

    Reply
  • Chaya July 9, 2012 at 10:34 pm

    Thanks for sharing this on My Meatless Mondays and your other two posts. I had to come back to this one because I love the cashew topping.

    My grandson was visiting and we were discussing how this is now a delicious possibility and he reminded me, he is allergic to cashews. That is a downer.

    I guess, I make this for the other kids. It looks super.

    Reply
  • Carole July 10, 2012 at 9:09 pm

    Wow! Super post. I got to this via Mealtime Monday on Couponing and Cooking. I have linked in some bacon and scrambled egg rolls. Enjoy.

    Reply

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Saturday, June 30, 2012

Steamed Baby Broccoli with Lemon and Sautéed Garlic (SCD Friendly)

We eat broccoli a couple times each week.  I prefer baby broccoli because it’s soft, buttery and just plain delicious (and it has very sweet flavor all on its own).  We all enjoy our little green trees, but lately I’ve been bored with the same old steamed dish (what’s new), so I jazzed it up with a sprinkle of Celtic sea salt, fresh lemon and my favorite, sautéed garlic.  I thought this made a lovely presentation.  And what a perfect side for lasagna night!  

Ingredients:
-2 bunches of baby broccoli
-One lemon
-1/2 cup fresh garlic cloves 
-Garlic granules 
-Oil
-Celtic sea salt (or whatever salt you have on hand) 

How To:
1.  Wash and trim broccoli and steam in filtered water until just slightly tender (or however you like your steamed broccoli).  
2.  While the broccoli is steaming, saute the garlic.  To a small pan add a touch of oil, pinch of salt, and dash of garlic granules (how’s that for a recipe).  Saute on med/low heat, taking care to not burn the cloves.  You’ll know they are done when they are no longer spicy.  They will be soft, slightly brown, sweet and delicious.
3.  To finish, squeeze some lemon over broccoli, drizzle with oil, sprinkle with salt and garnish with lemon and that lovely garlic.  

Shared on: Fat Tuesday, Slightly Indulgent Tuesday, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, Friday Food,  Show Off Friday, Potluck Party Friday,
Posted by Amber at 2:32 am

Labels: SCD, sides, vegan, vegetarian.

10 Comments

  • cuterthangluten.com June 30, 2012 at 2:55 am

    I like your font- very fun. I will be hiding this post from my husband. He is a huge fan of garlic but I have a 1 clove max per dish. I hope I can get my hands on some baby broccoli, I have never had it before!

    Reply
    • Amber July 4, 2012 at 5:42 pm

      I’m so glad you left a comment – so great to find your blog. Really enjoying your recipes so far and look forward to more creative, healthy ideas from you. I’m right there with your husband with the garlic. I can saute like 20 cloves and just eat them like candy. My son also loves sauteed garlic. :-)

      Reply
  • glutenfreehappytummy.com June 30, 2012 at 3:03 am

    Baby Broccoli — I’ve never had it before! I love broccoli, so i’m definitely going to have to try it! I love all the garlic in this dish…i love the depth of flavor it always adds to a meal. Spectacular recipe, Amber! Have a great weekend!

    Reply
    • Amber July 4, 2012 at 5:42 pm

      You would LOVE baby broccoli Caralyn, do try it if you can.

      Reply
  • Vicky June 30, 2012 at 8:23 am

    My daughter would LOVE this!

    Reply
    • Amber July 4, 2012 at 5:42 pm

      Thanks Vicky. Garlic is my favorite.

      Reply
  • Laura July 2, 2012 at 9:07 pm

    I have never bought baby broccoli-can’t wait to give it a go and make this tasty recipe. Lemon and garlic are always winners when it comes to a veggie dish!

    Reply
    • Amber July 4, 2012 at 5:43 pm

      I agree Laura. Lemon + garlic = deliciousness.

      Reply
  • Kristy Lynn July 3, 2012 at 5:25 pm

    baby broccoli shows up in our CSA from time to time – it’s always a treat!

    p.s. i’m a huge garlic fan. i LOVE all the garlic in your dish!

    Small side note: Tomorrow (wed) is the very first posting for our Fresh Foods Link Up! Come share your CSA collections, farmer’s market treasures, home grown/raised hauls, and/or any seasonal recipes or DIY projects or tutorials! We’ve got a way for bloggers AND blog readers to participate!

    Reply
    • Amber July 4, 2012 at 5:44 pm

      Thanks for the tip. I’ll be sure to check you out.

      Reply

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