Category Archives: summer cuisine

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

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Thursday, May 9, 2013

Kalamata Olive and Sweet Pepper Macaroni Salad (gluten free & vegan)

Confession: I LOOOOOVE macaroni salad.  I love it goopy or dry, with hard boiled eggs, chicken, hot peppers, bacon, or veggies…and whatever else you want to throw in there, I’ll eat it.  I find macaroni salad just delightful.  And it’s a must for me to eat macaroni salad along side baked beans (and chicken of course).  The beans must be hot, the macaroni salad nice and cool, chop that chicken up and mix everything together so you get a flavor blast of every bite.  Mmmmmm.  So awesome together. It’s the whole summer food vibe that brings back wonderful memories of camping and backyard barbecues.  But there is just something magical about that macaroni/baked bean/and chicken combo that screams summer.  Rock your macaroni salad however you like – it’s a versatile dish.  The macaroni recipe I am sharing today is a crowd pleaser (and bonus…it’s vegan and gluten free).  I made it last weekend for a family gathering and it was a hit. Summer arrives early for us here in Northern California and I am already deep in a macaroni salad state of mind.  I hope you get a chance to enjoy this recipe…or perhaps it will inspire you to make your own version of this classic summer dish.  Salud. 
Ingredients:
-3 1/2 cups dried gluten free Tinkyada elbow pasta* 
-1 cup small chop sweet orange or yellow pepper
-1/2 cup small chop dill pickles 
-1/3 cup chopped green onion
-1/3 cup chopped celery
-1/3 cup chopped kalamata & green olive mix, or just kalamatas 
-1/2 cup soy free vegenaise mayo OR make your own
-1/4 teaspoon garlic granules (or more, just be careful with the spice factor if serving to chidlren)
-1/2 teaspoon onion granules 
-1/4 to 1/2 teaspoon salt (to taste – remember the olives are salty)
-3 tablespoons oil 
-1 tablespoon apple cider vinegar OR coocnut vinegar 
-1 to 2 teaspoons dried parsley
-optional: juice from pickle jar to taste

How To:
1.  Boil and rinse the pasta.  
2.  Add in all the ingredients listed above to prepared pasta.  Mix well.  
3.  It is my STRONG recommendation that you make this at least 12 hours ahead of time.  Store in a covered glass container in the fridge.  Macaroni just gets better as it sits with all the flavors.  It’s also my suggestion to remove the macaroni salad at least 30 minutes before serving and add in some additional liquid if necessary (such as, more mayo, pickle juice, vinegar, oil, etc).  I like to add in some additional oil and mayo
Serves 6 – 8 (if used a a side dish). 

Notes:
*Tinkyada is my favorite pasta brand.  To make, bring nearly a gallon of water to a rapid boil.  Add in some oil and a touch of salt.  Then add in the dried pasta and stir, continuously until the water starts to again rapidly boil.  Now you can leave it alone until the pasta is soft. I find that stirring continuously in the very beginning helps the pasta from sticking together.  Test pasta 15 minutes later for doneness. Now this is an important step…brown rice pasta must be rinsed. So I rinse with cool water until the pasta is cool and clean of excess starch.    
Here are the kiddos enjoying their macaroni salad with a turkey and avocado sandwich with a side of crisp lettuce and fresh blueberries. 
Yum! 
I made Megan’s Paleo breaded chicken recipe last week and it was amazing!  The perfect accompaniment for baked beans and my macaroni salad (and yes, after I took this picture I dumped that bowl of baked beans all over the plate).  I’m a dedicated food mixer.  
Shared on: Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, My Meatless Monday, On The Menu Monday, Mealtime Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Wellness Weekend, Healthy Vegan Friday, Pure Ella Potluck Party Friday
Posted by Amber at 6:48 am

Labels: gluten free, sides, summer cuisine, vegan, vegetarian.

7 Comments

  • Cassidy Stauffer May 9, 2013 at 1:19 pm

    What a yummy recipe! … and your kids are sooo cute :) This seems like a good make-ahead recipe to take to a covered dish, I’ll keep this recipe for sure!

    XO,
    Cassidy

    Reply
  • Tessa Domestic Diva May 9, 2013 at 7:54 pm

    slurp! I love me some mac salad too…might just have to make some tonight and bbq!

    Reply
  • Laura May 9, 2013 at 10:31 pm

    Saving this for a neighborhood Memorial Day BBQ we are having. Can’t wait to make it!

    Reply
  • Ricki May 9, 2013 at 11:39 pm

    Sounds like my kind of pasta salad, Amber! And love the addition of olives here. Yum!

    PS Looking forward to our next meeting with Don this Sunday! 😉

    Reply
    • Amber May 9, 2013 at 11:47 pm

      Thanks Ricki. :-)

      I as impressed with the drama in last week’s episode! I feel like so much is culminating right now. Very entertaining episode. I hope they continue this story line on Sunday, but I think we will see a switch to Betty.

      See you over at WW. :-)

      Reply
  • Sarena Shasteen - The Non-Dairy Queen May 10, 2013 at 12:45 pm

    I have actually never had macaroni salad before. I’m not a fan of mayo, so I’ve never tried it. I think I need to make a version without. This sounds and looks amazing! I’m off to check out that chicken recipe too! I bet my guys would love that!

    Have a great weekend my friend! xoxo

    Reply
  • Gabby @ the veggie nook May 12, 2013 at 3:17 am

    I love macaroni salads too, but I didn’t used to! I think I didn’t like the commercial deli prepared ones, all that mayo was so overwhelming! But lighter homemade versions like this are exactly my thing. Lovely recipe :)

    Hope you are having a good weekend!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

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.

12 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
    • Amber July 11, 2015 at 6:09 pm

      Thanks Heather! Cafe Gratitude is the best! I hope you visit soon. 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!! 😀

    Reply
    • Amber July 11, 2015 at 6:09 pm

      I think you will love it!

      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
    • Amber July 11, 2015 at 6:11 pm

      Thanks Cassidy! :-)

      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
    • Amber July 11, 2015 at 6:13 pm

      Yes, you’re so right France. You can bring some of these lovely recipes into your own home. :-) xo

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Friday, September 7, 2012

Mini Vegan Garden Pizzas (allergy-friendly, gluten free, dairy free)

Last weekend I wanted to make something fun for lunch.  Pizza sounded good – garden pizza sounded GREAT.  Although we have many more warm days ahead here in Northern California, I have been dreaming about my winter garden.  So I picked some of our last tomatoes and zucchini and used them for mini pizza toppings.  Some sweet pineapple rounded out the flavors perfectly.  Beet cashews spread (beet “cheese” spread) was a delightful contrast with the pesto sauce.  I hope you enjoy this fun little spin on traditional pizza – and what great way to use up your summer garden veggies.     
Ingredients:
-Pesto sauce here or here 
-Cashew beet sauce (recipe can be found here)
-3 medium zucchinis, peeled, chopped and sauteed with salt 
-2 cups cherry tomatoes, sliced
-1 1/2 cups pineapple chunks 
How To:
1.  Make pizza dough as specified.  Don’t be shy with the flour, as this will help you roll out the dough.  Treat it like any other dough.  
2.  Roll out and use a cookie cutter to make the mini pizzas.  Transfer to non-stick surface (such as a silicone mat).  Place the mat directly on a cooling rack to bake or use something like this pizza rack with some parchment paper, and bake for 8 minutes (at 400 degrees).  
3. After baking, remove crusts from mat and cool on the cooling rack (do not cool the pizzas on the mat, as moisture will form).  
4.  Build your pizzas and bake (directly on the cooling rack, no mat) for 8 – 10 minutes.   
Serves 4

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, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays,  Whole Foods Wednesdays, Tastetastic Thursday, Keep It Real Thursdays, Pennywise Platter Thursdays,Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Friday Food, Whole Foods Friday

My Birthday Pot Luck Party Friday, 

Posted by Amber at 2:46 am

Labels: dairy free, gluten free, lunch, summer cuisine, vegan, vegetarian.

19 Comments

  • Gabby @ the veggie nook September 7, 2012 at 4:07 am

    These are adorable, such a fun way to mix up lunch! Mini food is always the best to eat :)

    Reply
    • Amber September 7, 2012 at 11:28 pm

      Thanks Gabby. The kids thought they were super fun.

      Reply
  • Sarena Shasteen - The Non-Dairy Queen September 7, 2012 at 4:13 pm

    I love mini foods! It makes eating that much more fun! These are adorable!

    Reply
    • Amber September 7, 2012 at 11:28 pm

      Agreed Sarena – it’s nice to change things up once in a while. :-)

      Reply
  • christine September 7, 2012 at 6:23 pm

    such sweet little pizzas – finger type food always seems such fun, doesn’t it? whether you’re 5 or 55:)

    Reply
    • Amber September 7, 2012 at 11:29 pm

      Yes – any age can appreciate something fun and different. I know I always do.

      Reply
  • ella@lifeologia September 7, 2012 at 6:29 pm

    What a great flavour combo!!! And I love the little individual portions – too cute ;D
    xo

    Reply
    • Amber September 7, 2012 at 11:29 pm

      Thanks Ella. I’ll be sharing this week on Potluck Party. :)

      Reply
  • Laura September 7, 2012 at 6:34 pm

    You are the garden vegetable queen! I wish we were neighbors so I could “borrow” your veggies :) Thanks for another healthy and tasty recipe friend!

    Reply
    • Amber September 7, 2012 at 11:29 pm

      Ha, the garden vegetable queen – I’ll take it. Love that, Laura.

      Reply
  • Megan @ Allergy Free Alaska September 7, 2012 at 7:15 pm

    These are super cute, Amber! Food is so much more fun when it’s in smaller- nicely put together portions!

    Hope you have a great weekend!
    Hugs,
    Megan

    Reply
    • Amber September 7, 2012 at 11:30 pm

      Thanks Megan. You have a great weekend too.

      Reply
  • Shirley @ gfe September 7, 2012 at 9:36 pm

    Oh, I love these, Amber! I love small bites, and pizza always wins out, but I love your healthy spin on these mini pizzas. :-)

    xo,
    Shirley

    Reply
    • Amber September 7, 2012 at 11:30 pm

      Thanks Shirley. I hope you had a great trip. Can’t wait to hear all about it. :-)

      Reply
  • Vicky September 8, 2012 at 12:03 am

    These are so sweet! I love the toppings!

    Reply
  • kellie@foodtoglow September 9, 2012 at 8:36 am

    Cashew beet sauce: my life is now complete! Seriously, I love beets and it is great to find something that I have never seen before. Thanks 😀

    Reply
  • glutenfreehappytummy.com September 10, 2012 at 3:20 am

    oh. my. gosh that sounds AMAZING!! what a great lunch- there’s something so decadent about pizza:)

    Reply
  • Cindy DG September 14, 2012 at 2:17 am

    YUMMY! I hope you share this at Gluten Free Fridays :) http://vegetarianmamma.com/glutenfree-fridays-recipe-party-5/ :) Cindy

    Reply
  • France@beyondthepeel December 1, 2012 at 6:23 pm

    This look delicious. Who needs cheese anyway? Gorgeous Amber!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

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

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

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 😀

    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

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Tuesday, June 26, 2012

Roasted New Potato Salad

When I think of summer, I think potato salad.  It’s the perfect addition to any BBQ and wonderful alongside my favorites: grilled chicken and baked beans.  Although I love potato salad, I cannot eat it.  Potatoes hurt my digestion and aggravate inflammation.  Moreover, potatoes are not allowed on the SCD, so a big no-no food.  But I do make this dish for my family and summer gatherings…and it’s always a hit.  The roasted potatoes create a wonderful flavor and a fabulous texture.  You could also make this dish with roasted parsnips (if potatoes aren’t your thing). If you do make with potatoes, I recommend new potatoes (my Gramie’s favorite).  I hope you enjoy my tasty alternative on a summer favorite.
Ingredients:
-3 1/2 lbs red new potatoes, or any new potatoes (oil and garlic granules for roasting)
-1/2 cup diced red onion
-10 small dill pickles (4.5 oz), small chop
-1/2 teaspoon salt
-1/2 teaspoon garlic granuels
-1/2 teaspoon onion granules
-2 tablespoons oil
-1/2 cup soy-free Vegenaise mayo or homemade vegan

-1 tablespoon + 1 teaspoon Dijon mustard

-2 tablespoons pickle juice
How To:
Preheat oven to 400 degrees
1.  Wash, dry and chop potatoes.  Toss potatoes with 3 tablespoons of oil and 1 tablespoon garlic granuels.  Roast for 40 minutes (or until golden and slightly crispy).  When done, remove from baking dish and place in a bowl.  Allow to cool before adding other topping
2.  When potatoes are cool, toss with above ingredients.
3.  Garnish with paprika (smoked is quite tasty).
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Potluck Party Friday, Allergy-Friendly Fridays, Summer Salad Sundays 
Posted by Amber at 1:55 am

Labels: dairy free, egg free, gluten free, summer cuisine.

25 Comments

  • glutenfreehappytummy.com June 26, 2012 at 3:11 am

    Oh Amber, this looks lovely. How sweet of you to make this for your family when you yourself can’t have it — that’s love right there:) i love that the recipe uses pickle juice — i’m such a pickle lover! yum! Hope your week is off to a good start! Hugs!

    Reply
    • Amber July 2, 2012 at 4:14 am

      Thanks so much Caralyn. :-)

      Reply
  • The Cyclist's Wife June 26, 2012 at 4:39 am

    This looks good Amber! How can you stand making it and not eating it?! That is true love for the fam!!

    Reply
    • Amber July 2, 2012 at 4:15 am

      Hi Sarah,

      Well, in all honesty, it’s not worth the pain! I have come to terms with this over the past 9 years. I just can’t eat certain foods, so I just don’t – but I surround myself with lots of great food I can eat. And Scott’s my best taste tester! :-)

      Reply
  • sensualappeal June 26, 2012 at 4:57 pm

    Mmm potatoes!

    Reply
  • Vicky June 26, 2012 at 9:39 pm

    I love potato salad but it doesn’t like me :( so like you, I make it for others and this is a fantastic recipe! I love the garlic, onion and pickles mixed in, I’ve never tried that! Yum!

    Reply
    • Amber July 2, 2012 at 4:16 am

      Thanks Vicky!

      Reply
  • Laura June 26, 2012 at 10:59 pm

    Ahh dear, I could never make this recipe and not be able to eat it! That would be torture for me-you are such a good sport! I like your idea of making it with parsnips though. I love potato salad and this healthy twist is great.

    Reply
    • Amber July 2, 2012 at 4:16 am

      Hi Laura,

      Well I hope this recipe turned out for you. I saw on FB you were making it. It’s a favorite with the kids!

      Reply
  • gfe--gluten free easily June 27, 2012 at 9:05 pm

    I’ve never been a potato salad fan, but I’m convinced I’d love this one, Amber! I especially like the red onion. 😉

    xo,
    Shirley

    Reply
    • Amber July 2, 2012 at 4:17 am

      Thanks Shirley. Yes, the red onion makes it for sure. I always put red onion in my potato salads! It’s a must.

      Reply
  • Debra Daniels-Zeller July 1, 2012 at 6:47 pm

    This was exactly what I was looking for today! The roasted potatoes–brilliant. I’m adding green pepper and some shredded carrots and wishing we had more sun in Washington State.

    Reply
    • Amber July 2, 2012 at 4:18 am

      Hi Debra,

      Thanks so much! Green pepper and carrot sounds perfect. Love that.

      Reply
  • Carole July 2, 2012 at 2:10 am

    Looks and sounds great. I found you via the Whole Food Wednesday linky party. I linked in a post about retro prawn cocktails
    Have a super week.

    Reply
    • Amber July 2, 2012 at 4:19 am

      Hi Carole. Thank you for stopping by today and sharing. I love the retro prawn cocktails. So awesome. :-)

      Reply
  • Heather July 2, 2012 at 3:49 am

    YUM! This looks great!! I have never made potato salad, but have been craving it for our celebration on the 4th! Pinning for later ~ thank yooooou!! :)

    Reply
    • Amber July 2, 2012 at 4:20 am

      Awesome Heather. Good luck. This is a super simple recipe. Let me know how it turns out for ya. :-)

      Reply
    • Heather July 6, 2012 at 7:15 pm

      Hey Amber! I haven’t gotten to make the potato salad yet, but I did feature it on my blog today. Please let me know if that’s NOT all right & I’ll take it down! :)

      Hope you had a wonderful holiday!

      http://culinarypractitioner.blogspot.com/2012/07/fridays-favorite-finds.html

      Reply
    • Amber July 6, 2012 at 11:12 pm

      Thank you Heather! Love it. I’m honored you included my recipe. Have a great rest of your Friday.

      Reply
  • Nicole@Show Off Friday July 3, 2012 at 4:36 am

    New potatoes! Yummmm…

    Reply
    • Amber July 6, 2012 at 11:13 pm

      I agree Nicole.

      Reply
  • ella@lifeologia July 3, 2012 at 4:38 pm

    Yum!
    Loving a good healthy potato salad – haven’t had one in a while…. great timing 😉
    xo
    ps. thanks for sharing it at the Potluck Party. xo

    http://www.lifeologia.com/potluck-party-celebrating-canada-day-and-fourth-of-july-with-healthy-recipes-vegan-and-gluten-free/

    Reply
    • Amber July 6, 2012 at 11:13 pm

      Thanks Ella. It’s a winner salad. And those potatoes…so darn creamy. Wish I could eat the whole thing.

      Reply
  • Debbie @ Easy Natural Food July 4, 2012 at 9:32 pm

    We are big potato fans, and I love your twist on this dish! Roasting the potatoes is a great idea, and I am so with you when it comes to new potatoes….funny, they were my Nana’s favorite too! Thanks for sharing this with Summer Salad Sundays.

    Reply
    • Amber July 6, 2012 at 11:14 pm

      Hi Debbie. Thanks so much. Have a great weekend.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Thursday, June 21, 2012

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

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

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

Ginger Lemon Honey Dressing:

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

How To:
1.  Prepare salad fixens’
2.  In a small bowl, whisk together dressing ingredients.  
3.  Pour dressing on salad immediately before serving.  
4.  Serves 4
You can find candy cane beets by looking at the stems!

Health benefits of beets 
(content source)
  • Garden beet is very low in calories (contain only 45 kcal/100 g), and contain only small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.
  • The root is rich source of phytochemical compound Glycine betaine. Betaine has the property of lowering homocysteine levels in the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which is otherwise can be harmful to blood vessels. High levels of homocystiene in the blood results in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.
  • Raw beets are an excellent source of folates; contains about 109 mcg/100 g (Provides 27% of RDA). However, extensive cooking may significantly depletes its level in food. Folates are necessary for DNA synthesis in the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.
  • It contains significant amounts of vitamin-C, one of the powerful natural antioxidant, which helps body scavenge deleterious free radicals one of the reasons for cancers development.
  • Beet greens (tops) are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots.Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
  • The root is also rich source of niacin (vit.B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6) and carotenoids, and minerals such as iron, manganese, and magnesium.
  • In addition, the root indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.
_____________________________________________________
Shared on: Summer Salad Sundays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Potluck Party Friday  Raw Foods Thursday 
Posted by Amber at 10:40 pm

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

16 Comments

  • Vicky June 22, 2012 at 12:25 am

    This looks so refreshing and I love the candy cane beets we can’t get them here unfortunately :(

    Reply
  • glutenfreehappytummy.com June 22, 2012 at 3:39 am

    Hi Amber! Oh my gosh those beets are so pretty! i love the stripes! They’re beets with a fashion sense:) And I bet this salad is delicious with the plums….wow, yum! I can’t wait until I can eat beets and plums — this salad will definitely be on my list of things to make! Thanks for sharing! have a wonderful weekend:)

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

    Oh how I love raw beets, but I’ve never tried candy cane beets! I will be looking for them. This salad is just packed with delicious flavors. Beets with fruit is just genius! And i love that it’s packed with nutrients as well. Thanks so much for sharing!

    Reply
  • Chaya June 25, 2012 at 9:16 pm

    This salad is ingenious and it is beautiful. Thanks for sharing it on My Meatless Mondays.

    Reply
  • shopannies June 26, 2012 at 5:21 pm

    thanks for sharing love the post I learned a bit myself thanks

    come see what we shared at http://shopannies.blogspot.com/2012/06/flank-steak-with-grilled-mango-and.html

    Reply
  • Debbie @ Easy Natural Food June 26, 2012 at 9:36 pm

    Love those candy cane beets, but I’ve never heard of them before, and don’t ever remember seeing them at the Farmer’s Market :( This salad sounds so tasty with the plums and strawberries! Thanks for sharing with Summer Salad Sundays.

    Reply
  • homecookedhealthy June 27, 2012 at 2:05 pm

    Beautiful!

    Reply
  • Anne @ Quick and Easy Cheap and Healthy June 29, 2012 at 12:45 am

    Never heard of candy cane beets! They look scrumptious, though.

    Reply
  • Kaylee July 2, 2012 at 1:32 am

    Never seen those kind of beets but they look so fun! Thanks for sharing on Mealtime Monday and I can’t wait to see what you link up this week!

    Kaylee
    http://www.couponingncooking.com

    Reply
  • Carole July 2, 2012 at 2:11 am

    This all looks just amazing.

    Reply
  • Nicole@Show Off Friday July 3, 2012 at 4:36 am

    Another amazing recipe! It looks delicious. Thanks for sharing.

    Reply
  • ella@lifeologia July 3, 2012 at 4:37 pm

    These beets look amazing!!!!
    What a lovely happy-looking salad 😉
    Thanks for sharing it at the Potluck Party. xo
    http://www.lifeologia.com/potluck-party-celebrating-canada-day-and-fourth-of-july-with-healthy-recipes-vegan-and-gluten-free/

    Reply
  • gfe--gluten free easily July 3, 2012 at 5:59 pm

    You have made a salad some serious “eye candy” with this recipe, Amber! Gorgeous!

    xo,
    Shirley

    Reply
  • Linda July 4, 2012 at 12:24 am

    I have never seen candy cane beets. They’re gorgeous! I only recently discovered golden beets. Thanks for sharing this strawberry recipe at Gluten Free Wednesdays.

    Reply
  • sharon July 7, 2012 at 8:10 pm

    This salad looks delicious! I have to keep my eyes peeled for these beets at the farmers market! I notice you used grapeseed oil. I am SO confused about grapeseed oil. I read some articles that says its good and healthy to use and others that say its in the same category as canola and vegetable oils. I use it to sauté with when I don’t want to use coconut oil but have been debating if I should continue using it or not.

    Reply
  • Heather @Gluten-Free Cat May 15, 2013 at 11:00 am

    I’m so glad you linked this up to Raw Foods Thursdays! I’ll be featuring your salad tomorrow! I’ve been juicing beets all week, and can’t get enough of them. I’ll be looking for these candy cane beets to make this salad soon. Summer plums are just around the corner too!

    Hugs!
    Heather

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Monday, June 11, 2012

Lasagna (Grain Free, SCD, Vegan)

Here’s my SCD, vegan lasagna!  This is a very basic recipe so you can add all sorts of fillers.  And if you like using lasagna pasta (such as brown rice) but can’t do the dairy, this cashew “cheese” sauce works beautifully with the pasta.  

This lasagna is made with two simple fillers: summer squash and sauteed onions.  The “ricotta cheese” is cashews based, and you can make the sauce or use store bought.  In fact, I used store bought for this one, as the tomatoes at my Coop were terribly under-ripe and the other tomatoes were like $6 per pound. But please be advised, store bought tomato sauce is not generally SCD legal.  Please always read ingredients.  Homemade marinara is the best way to go if making SCD friendly!!   
Okay, so let’s get going.    

Ingredients

Lasagna:
-Marinara sauce 
-Cashew “cheese” sauce 
-7 medium yellow summer squash, washed, ends cut and sliced (use a mandolin for precise cuts).
-1 large yellow onion, thinly sliced
-Oil

How To:
Preheat oven to 375 degrees
1.  Add all the sliced squash to a bowl, add some oil (just a splash) and toss the squash in the oil.  Then line them up on a non-stick baking surface and bake for 15 minutes (or until tender)
2.  While the squash is in the oven, saute onions until brown and sweet.  Set aside.
3.  Make the cheese sauce.

I used an 11×7 glass baking dish for the lasagna

This dish needs to be ready for the oven 2 hours before you eat dinner.  It bakes for 45 minutes, and needs to cool for 30 – 45 minutes.  So allow enough time.  If you eat dinner at 6:00 pm (like we do) have this out of the oven and cooling at 5:15 pm. 

Cheese Sauce:
-3 cups cashews soaked for 6 -8 hours
-1 1/3 cup filtered water
-2 tablespoons lemon juice
-1/2 teaspoon salt
-1/2 teaspoon garlic granuels
-1/2 teaspoon onion granuels 
-1 teaspoon dried Italian seasoning 

How To: 
1.  Combine the ingredients in blender (high speed or otherwise) and blend until thick.  You will need to use the tamper for this.

Here is the squash:


How to build the lasagna:

1: Add 1/4 cup sauce to the bottom of the dish
2: Add 3 tablespoons cheese sauce and mix
3.  Add 1 layer of squash 
4.  Add 1/2 of the onion mixture  
5.  Spread on some cheese sauce, as you can see
it’s not super thick, but enough to cover the squash 
and onions
6.  Then add a few tablespoons of pasta sauce. 
Don’t go too crazy with the sauce. It will make the final
 product too runny.  
7.  More squash 
8.  The rest of the onions 
9.  Cheese Sauce 
10.  Tomato Sauce 
11.  Final layer of squash 
12.  Final layer of cheese and tomato sauce.  
I sprinkled some dried basil on top
13: Bake uncovered in the oven for 45 minutes
Allow to cool on a rack for AT LEAST 45 minutes to an hour.  If you serve hot, it will be a little runny.  The cashew cheese will set up as it cools. You can certainly eat it hot, it will still taste super delicious, it will just have a different texture.  

This would be a great dish to make later in the afternoon.  (It can cool while you’re taking the kids to soccer practice, ballet practice, etc) and dinner is ready when you get home. 

This slice was cooling for about 90 minutes. 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Made From Scratch Monday Foodie Friday Fix, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, 4th Annual Summer Squash Round-Up, Allergy-Free Wednesday, Whole Food Wednesdays, Real Food Wednesdays, Frugal Food Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Wellness Weekend, Simple Living Friday, Show Off Friday, 
Posted by Amber at 5:42 am

Labels: main dish, SCD, summer cuisine, vegan, vegetarian.

21 Comments

  • Vicky June 11, 2012 at 3:37 pm

    Awesome recipe Amber..it looks like the real thing..wish we could buy Summer Squash over here, I don’t really like zucchini in lasagne, this looks far more appetising!

    Reply
  • glutenfreehappytummy.com June 11, 2012 at 5:31 pm

    oh my gosh Amber!! that looks SO incredible! I am totally craving lasagna now!! haha….i love that you used summer squash! healthy and grain free:) I bet your family just gobbled it up:) I know I would!! Have a great Monday!

    Reply
  • Jen June 11, 2012 at 6:58 pm

    You need to do cooking classes, Amber or at least a cookbook. I’d buy it! Thanks for another winner…

    Jen

    Reply
    • Amber June 12, 2012 at 1:35 am

      Well you’re to sweet Jen. I feel the SAME way about you!

      Reply
  • gfe--gluten free easily June 11, 2012 at 10:58 pm

    What a perfect and healthy looking lasagna! Fabulous recipe, Amber! :-)

    xo,
    Shirley

    Reply
  • coconutmama June 11, 2012 at 11:03 pm

    Yay! I’ve been craving lasagna. I will have to try this.

    Reply
  • CassidyS June 12, 2012 at 12:37 am

    This looks great! I’ve tried a few times to make a ricotta cheese from cashews but couldn’t get it right. Now I don’t have to try anymore! Thanks!

    Cassidy

    Reply
    • Amber June 12, 2012 at 1:34 am

      Thanks Cassidy!!! I hope you like it. It’s a nice base, and you can add anything to it if you like different flavors. Once I added a handful of basil (that was super good)! Please let me know what you think if you make the sauce.

      Reply
  • Tessa Domestic Diva June 12, 2012 at 1:12 am

    I pretty sure my,kids wouldn’t go for this….but I am all over it!, it looks so creamy and delicious!

    Reply
    • Amber June 12, 2012 at 1:32 am

      Hi Tessa,

      Ha, yes Tessa. My son liked it, but my daughter didn’t like the squash. But she doesn’t like cooked squash (zucchini and the yellow variety). She’ll eat it raw, go figure. I just asked my daughter about the lasagna. She said (and I quote), “I liked the creamy white stuff the best, it was delicious and cheesy tasting.” For you, I would go with the pasta and skip the squash. If you ever try it, please let me know!

      Reply
  • Rogene Robbins June 13, 2012 at 11:10 am

    I’ve been wanting to make lasagna with squash instead of noodles. I really need to put this on my to-do list for this summe. Yours looks really good!

    Reply
    • Amber June 16, 2012 at 1:49 am

      Thank you! I do hope it works out for you. The flavors are great.

      Reply
  • Diane Eblin-thewholegang June 13, 2012 at 2:22 pm

    I LOVE Cashew cheese and have always wanted to try this but didn’t want to waste it if it didn’t work cooked. So glad you did this and it worked. I’ll be working on this as an alternative to my no bake lasagna. Thank you for sharing this on Friday Foodie Fix.

    Reply
    • Amber June 16, 2012 at 1:50 am

      Thanks Diane,

      It’s a great alternative, I have to say. Cashews are so amazing that way. Your no bake lasagna sound delish.

      Reply
  • Kaylee June 14, 2012 at 7:39 pm

    What a fun (and way healthier) twist on a classic!

    Thanks so much for linking up at Mealtime Monday! Hope to see you again next week!

    Kaylee

    http://www.couponingncooking.com

    Reply
    • Amber June 16, 2012 at 1:51 am

      Thanks Kaylee. Have a great weekend.

      Reply
  • Heather @Gluten-Free Cat June 15, 2012 at 12:23 pm

    Oh Amber, this is amazing!!! I am printing this recipe right now and will put summer squash on the shopping list for the weekend. Can’t wait to try it. I miss lasagna so much, and yours looks divine!

    Reply
  • Amber June 16, 2012 at 1:52 am

    Thanks Heather. Please drop me a note and let me know if it works for you. Also, if you add any other interesting ingredients. :-)

    Hugs

    Reply
  • France@beyondthepeel June 17, 2012 at 7:11 pm

    The cashew cheese sauce sounds delightful. i’m sure I can think up of so many ways to use it! Maybe I’ll have to make double so I have some to experiment with after making the lasagna.

    Reply
  • Meagan June 18, 2012 at 1:49 am

    I agree, the key with lasagne is to let it cool first, if not, it won’t be set and will run everywhere! That goes even for lasagne with real cheese!

    Reply
  • Nicole@Show Off Friday July 8, 2012 at 5:37 am

    That looks totally delicious! Thank you for sharing!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Friday, June 8, 2012

Ginger Mint Limonade (SCD Friendly)

 
Here is another recipe I’ve been waiting to share with you.  
I started making this healing drink after I was diagnosed with Crohn’s Disease, and it has become a favorite drink of mine.  It was super HOT a couple months ago and it really hit the spot after some serious bike riding.  My kids love it too – just the right balance of sweet and tart.  And here’s a nice way to use up my lemon juice.  I hope your family enjoys this great summer recipe.  I’m such a sucker for ginger and just love how all these flavors work together.  
Ingredients:
-1/4 cup honey (or adjust to your sweet preference)
-1/2 cup fresh mint leaves
-1 cup lemon/lime juice (I do about 3/4 cup lemons and 1/4 cup limes, but you can add any combination of the two, or omit the limes altogether)
-1 tablespoon freshly grated ginger
-6 cups filtered water
-Ice 

How To:
1.  Mix above ingredients together in a large glass pitcher.
2.  Fill your glasses with ice and a few mint leaves.
3.  Fill glasses and enjoy.

Notes:
*For vegan option, add an equal amount of coconut nectar or 15 drops of lemon stevia (or regular stevia).  

Ahhhhhh

The hat family
(we are big on sun safety – if you haven’t already noticed)
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Real Food Wednesdays, Frugal Food Thursday, Simple Lives Thursday,Pennywise Platter Thursday, Wellness Weekend , Fresh Bites Friday, Friday Food,  Foodie Friday, GAPS Friendly Fridays, Potluck Party Friday, 
Posted by Amber at 5:33 am

Labels: drinks, SCD, summer cuisine.

19 Comments

  • Vicky June 8, 2012 at 5:46 pm

    This sounds so refreshing! I love the hats!

    Reply
    • Amber June 10, 2012 at 3:52 am

      Thanks Vicky!! I thought this would catch your eye. :-)

      Reply
  • glutenfreehappytummy.com June 8, 2012 at 5:50 pm

    oh yum! sounds so crisp and refreshing! i love a good limeade — it really hits the spot on a scorcher of a day! thanks for sharing — love the pics! have a great weekend!!

    Reply
    • Amber June 10, 2012 at 3:56 am

      Thanks Caralyn. You also have a great weekend!!

      Reply
  • Jen June 8, 2012 at 6:19 pm

    Looks nummy Amber! I love your recipes and photos!

    jen

    Reply
    • Amber June 10, 2012 at 3:56 am

      Thanks Jen. It’s a winner summer drink. :-)

      Reply
  • Laura June 8, 2012 at 7:35 pm

    I adore the hats and this drink. I could go for some right now…or maybe like 3 glasses!

    Reply
    • Amber June 10, 2012 at 3:57 am

      Come on over Laura. I will make you a big, cold glass. (oh how I wish).

      Reply
  • Joy at The Liberated Kitchen June 9, 2012 at 1:49 am

    Yum! This looks so refreshing now that summer is here. I’d love it if you would post this and other GAPS legal recipes you have to share on my new blog carnival, GAPS Friendly Fridays!

    Reply
    • Amber June 10, 2012 at 3:57 am

      Thanks Joy! Your link party is so great. Thank you for the invitation.

      Reply
  • Laura Black June 10, 2012 at 1:01 am

    Yum!! I just happen to have a mint plant growing in my yard. I’ll have to try this one. Thanks for the recipe.

    Reply
    • Amber June 10, 2012 at 3:58 am

      So awesome. Nothing like fresh mint. Love it.

      Reply
  • Debbie @ Easy Natural Food June 11, 2012 at 4:05 am

    Wonderful idea! After the super hot days we’ve been having here, along with my lemon tree bulging with lemons, I think I need to make this drink asap!

    Reply
  • Toqua's Crafts June 11, 2012 at 9:11 pm

    Oh so yummy sounding!!
    My friend Jen just gave me some fresh mint too!!

    I’m visiting via Mealtime Monday.

    Reply
  • Kaylee June 14, 2012 at 7:23 pm

    That looks like the perfect summer treat.

    Thanks so much for linking up at Mealtime Monday! Hope to see you again next week!

    Kaylee

    http://www.couponingncooking.com

    Reply
  • ella@lifeologia July 20, 2012 at 9:52 pm

    This looks lovely and so refreshing!
    I love your serving set too 😉 xoxo
    Thanks for sharing it at the Potluck last week – I’ve had my eyes on it since 😉 xoxo

    Reply
  • Ellen (Gluten Free Diva) August 18, 2012 at 1:11 am

    Love the combo of lemon and lime, and also the fact that you didn’t overload it with sweetener. Wondering how the recipe looks different when you use stevia?

    Reply
  • Heather @Gluten-Free Cat July 5, 2013 at 7:34 pm

    I’d like a nice tall glass of that right now!

    Reply
  • 75 Easter Recipes Roundup | salixisme April 1, 2015 at 3:24 pm

    […] Ginger Mint Limonade – by the Tasty Alternative […]

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

← previous123next →