Category Archives: Uncategorized

Friday, November 16, 2012

Ingredients
-1 bag of gluten free bread (18 ounces)
-1/4 cup oil
-2 teaspoons poultry seasoning
-1 teaspoon garlic grans
-1 teaspoon onion grans
-1/2 teaspoon salt
-5 turns of the pepper grinder

350 30 mins

15 minutes turn down to 250

1 1/2 cup onion
3 cups mushrooms
1 cup celery
1 cup apple
1/2 cup cranberry
1/2 cup pecans or walnuts

1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic grans
1 tablespoon fresh sage (optional)
2 cups boiling water
cover and cook

1 cup cashews soaked for 6 hours
2 cups water
3 cups mushrooms
1 cup onions
1/2 teaspoon salt
1/2 teaspoon gg
1/2 teaspoon onions g
6 turns of the pepper grinder

1 lb green beans

top with almond flour

Posted by Amber at 8:04 pm

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Tasty Green Bean Casserole (dairy free, vegan, SCD, GAPS, Paleo )

(ps: I am going to take some better pictures next time I make this…I didn’t want to wait any long to post this recipe)
Hi friends.  Any traditional green bean casserole lovers out there?  I haven’t had traditional green bean casserole made with canned mushroom soup since, well, years ago.  So long I can’t remember what it looked like or tasted like (the exact texture escapes me). I had to Google some pictures of the dish to get a sense of it again.  I do remember those fried onions though. So I’ve been thinking about how to make this traditional dish without dairy.  I like casseroles very much and even though I don’t remember what a green bean casserole tastes like, as a child I remember really liking it and going for seconds.  So this year I was determined to make a green bean casserole but healthy-style, dairy free, and SCD.  Nothing from a can and nothing fried.  So here it is. I hope you try this version and perhaps it will make an appearance on your Thanksgiving table.  Oh, and just a tip…please, please, always experiment with recipes BEFORE the big day.  You don’t want to upset a hungry crowd with a failed dish.  I start experimenting a week or two before the big day.  I think this casserole is a great, but I highly encourage you to try it first and make any necessary adjustments.  We all have such different palates.  For example, you might want to add more mushrooms, more salt, less pepper, more garlic, etc.  As a rule I try to incorporate at least one side Thanksgiving dish 3 or 4 times each week.  In fact, tonight I made an entire Thanksgiving dinner (sans the gravel, rolls, and dessert).  Why make such an elaborate meal on a Monday evening?  Because I LOVE Thanksgiving food and I think it’s just a shame we only eat it one day each year.  Forget that.  I make Thanksgiving food all month long…all the way into the New Year.  Then I’m over it.  But I will definitely make this green bean casserole all year long.  My kids LOVED it.   
This recipe serves 6

Ingredients:
-2 pound fresh green beans, washed with ends trimmed off
-2 cup raw cashews 
-2 1/4 cup filtered water 
-2 tablespoons oil 
-2 tablespoons coconut aminos (optional)
-6 cups chopped crimini mushrooms
-1 1/2 cups small chopped yellow onion 
-1 1/2 cups almond flour (for topping)* 
-Garlic granules (see how to for amount)
-Onion granules (see how to for amount)
-Salt (see how to for amount) 
-Pepper (see how to for amount)

How To:
1.  Soak cashews 4 to 6 hours (soak in 2  1/2 cups filtered water)
2.  Wash and trim the green beans.  Steam or blanch until slightly tender OR very tender.  If you like more al dente, give an ice bath to stop the cooking process.  This is optional.  It really depends on how done you like your green beans (soft, slightly tender, very tender).
3.  Coat a large saute pan with oil (I use 2  tablespoons). Saute onions with 1/2 teaspoon salt for 3 to 5 minutes.  Add mushrooms with 1/2 teaspoons garlic granules and saute until tender.  Set mixture aside.  (To save time, and space on stove top, you can do this step earlier in the day – just save mixture in a bowl). 
4.  To a blender (I recommend high speed to create a smooth, creamy texture) add cashews, water, oil, onion/mushroom mixture, 1/2 teaspoon salt, 1/2 teaspoon garlic granules, 1/2 teaspoon onion granules, 6 turns of the pepper grinder). Blend until smooth and creamy (45 seconds to 1 minute).  
5.  In a casserole dish (or 11×7 glass Pyrex dish), add the green beans, pour in mixture from blender, then top with almond flour (see notes on the almond flour).
6.  Place uncovered in the oven for 45 minutes.  Serve hot.  

Notes:
*The almond flour is the topping and you can add as much or as little as you like.  And I use just plain almond flour.  A few other suggestions includ mixing the almond flour with oil, coconut oil, palm shortening, or herbs/spices.  If you add in a oil, it will create a crisper top and brown up much more.  If you add an oil to the almond flour, wait until you have about 20 minutes remaining, then add this topping.  The oil will cause it to brown and perhaps burn.  

Posted by Amber at 12:55 am

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Thursday, November 15, 2012

2 tablespoons physllum husk
2 “” ground chia
1/4 salt
1/4 cup coconut sugar
2 tablespoons coconut milk

try applesauce

Posted by Amber at 4:01 am

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Wednesday, September 19, 2012

Allergy-Free Wednesday Week 35: September 19, 2012

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and six other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 7 blogs!  Check back each week for reader favorites and recipe highlights.  

Before linking up – PLEASE click HERE to review rules, guidelines, and legal information.  Thank you!  
_________________________________
Featured Recipes & Highlights

Each week AFW features the three most popular recipes from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  Click HERE for last week’s entries and the appropriate back link.  

So without further ado…

May I present you with the most popular submission (most viewed by readers):

Gluten-Free German Chocolate Cake with Dairy-Free Topping 
   From: Gluten-Free Flavor-Full

And here are the three fabulous recipes/posts I chose to highlight:

Cacao Protein Pancakes with Maqui Berry Yogurt Sauce 
From: Sensual Appeal  

Black Bean Salad (GF SCD) 
From: Gluten Free SCD and Veggie

  

Crave Worthy Hummus
From:  The Spinach Spot 

*
Thanks for visiting Allergy-Free Wednesdays!

And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Posted by Amber at 1:48 am

Labels: Uncategorized.

16 Comments

  • Vicky September 19, 2012 at 8:10 am

    Hi! Thank you so much for featuring my salad. Today I’ve shared a recipe for cherry chocolate cookies.

    Hope you have a lovely week!

    Reply
    • Amber September 25, 2012 at 6:21 pm

      I just love those cherry chocolate cookies, Vicky. They are just gorgeous. :-)

      Reply
  • [email protected] September 19, 2012 at 11:08 am

    HI,
    I shared my recipe for Tomato Soup and an article about Sugar, Cancer and the Low Carb Diet, as well as How Your Morning Cereal Can Be Making You Sick.

    Check out my new online cooking class: go grain-free
    http://realfoodforager.com/new-online-cooking-class-go-grain-free/

    Thanks for hosting!

    Reply
    • Amber September 25, 2012 at 6:22 pm

      Hi Jill,

      I always look forward to your articles. And your soup sounds so good right now, as I’m pretty sick (blah).

      Reply
  • Sarena Shasteen - The Non-Dairy Queen September 19, 2012 at 11:50 am

    I am all over that German Chocolate Cake! YUM! I haven’t had that in what seems like forever and it soooo reminds me of my childhood. My grandmother had a pecan tree in her hard and she used to make us that cake all the time. Everything looks amazing Amber! Thanks for hosting. I hope your little one is doing better and that your week isn’t too crazy!

    Reply
    • Amber September 25, 2012 at 6:23 pm

      Thanks Sarena,

      Sky is doing great – thanks for asking. She is learning how to write with her right hand – we are very proud of her. She is a real trooper. :-)

      Reply
  • Roseann @ The Wholesome Life September 19, 2012 at 1:22 pm

    Good morning Amber
    Thanks for hosting! This week I’m sharing a recipe for Roasted Garlic & Sweet Potato Soup. It’s a delicious, hearty and nourishing soup that is perfect for this time of year. It’s gluten free and the chicken broth can be replaced with vegetable broth to make it suitable for vegans. Have a great week! Enjoy!

    Reply
    • Amber September 25, 2012 at 6:24 pm

      Oh yum! Roasted garlic anything is my favorite. Love that it can be vegan. So great. Thanks for sharing with us this week. :-)

      Reply
  • France @ Beyond The Peel September 19, 2012 at 4:25 pm

    Thanks for hosting Amber!

    I’m sharing some Healthy Camping Meals and a video on Irresistible 5 Ingredient Coconut Panna Cotta (DF).

    http://www.beyondthepeel.net/2012/09/coconut-panna-cotta.html

    Have a great day!

    Reply
    • Amber September 25, 2012 at 6:25 pm

      I loved that video of the coconut panna cotta. So awesome and such a great recipe. Love!

      Reply
  • gfe--gluten free easily September 19, 2012 at 6:46 pm

    Wow, those are some great highlighted recipes! I’ve linked up a family and gfe reader favorite, my Super Easy Crustless Apple Pie. No one ever needs to worry about slaving over a double pie crust for apple pie again with this recipe. The “pour over” crust makes a perfect top and bottom. This pie will make apple pie lovers out of everyone. I never liked apple pie until I made this recipe. Seriously! The recipe as written is just gf, but I’ve made it grain free, dairy free, and refined sugar free before using almond flour, coconut oil, and coconut sugar. (I just haven’t posted that version yet.)

    Happy AFW! Thanks to you and all the others for hosting, Amber! xo,
    Shirley

    Reply
    • Amber September 25, 2012 at 6:26 pm

      Oh Shirley….the apple pie sounds simply irresistible! Thanks for sharing with us lovely lady.

      Reply
  • Jackie Patti September 20, 2012 at 3:05 am

    Thanks for hosting! I am sharing my detailed post on vitamin A… with complete references:
    http://gapsfort2.blogspot.com/2012/07/vitamin-a.html

    Reply
    • Amber September 25, 2012 at 6:27 pm

      What a great post! Thank you for sharing with us today. So awesome. :-)

      Reply
  • [email protected] September 20, 2012 at 4:12 pm

    Hi!
    Thanks for letting me share my own recipe of tasty and delicious
    Sweet n’ Healthy Quinoa Salad!

    Here’s the link:
    http://www.momessentials.net/sweet-n-healthy-quinoa-salad/

    Reply
    • Amber September 25, 2012 at 6:28 pm

      Always enjoy your recipes. Thanks for being part of our community. Your salad sounds amazing.

      Reply

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Tuesday, August 7, 2012

Dinner:
Carrot Pancakes

Snack 1:
Smoothie (frozen blueberries, banana, ginger, spinach)

Lunch:
Sauteed cabbage with left over sauteed vegetables (pepper, carrots and zucchini)

Snack:
Almond banana fudge

Dinner
Sauteed zucchini with chicken and steamed broccoli, all tossed in a tomato cashew sauce

Dessert:
Chewy granola bars topped with cashew butter

Day 2
Breakfast:
Two eggs, two pieces of toast, 1 avocado

Snack 1:
Green Smoothie
(2 stalks of celery, 2 cups spinach, 1 mango, water, 2 cubes of frozen walnut milk, piece of ginger)

Lunch:
Carrots slices with baked chicken sandwich with lettuce, SCD legal mayo and mustard.

Snack 2:
Raw carrot hummus with cucumber slices for dipping

Dinner:
Crock pot chicken curry (4 chicken breasts, 1 cup homemade coconut milk, onion, tomatoes, salt, garlic grans, curry paste, turmeric) served with steamed green beans

Dessert:
Two granola bars topped with homemade cashew butter

Day 3:
Breakfast:
Green Smoothie (1 banana, frozen blueberries, 2 stalks of celery, handful of spinach, fresh ginger)

Snack: Almond banana fudge

Lunch:
Left over chicken curry mixed with sauteed cabbage and SCD prepared white bean

Snack:  celery sticks filled with cashew butter and topped with cranberries

Dinner:  Sun dried Tomaote pasta https://thetastyalternative.com/2012/03/22/sun-dried-tomato-and-artichoke-heart-pasta-scdgapspaleo/

Dessert: White bean banana cake

Day 4:
Breakfast:  homemade grain free apple cinnamon cereal with homemade walnut milk,1 ripe banana

Lunch: 2 SCD legal chicken apple dogs with SCD legal mustard, cucumber slices with raw carrot hummus

Snack: Green smoothie (Spinach, 1 apple, 2 stalks celery, ginger, walnut milk, frozen blueberries)

Dinner:
Lettuce wraps filled with sauteed onions, zucchini, carrots and beets.

Dessert:
Strawberry ice cream with white bean banana cake

Day 5:
Breakfast:
Cranberry apple crumble

Snack:
Smoothie:
Cherry banana ginger smoothie

Lunch: chicken salad with figs, avocado, celery, lemon, oil, romaine/spinach mix.

Snack: Beet hummus with 2 pieces of bread

Dinner:
Herbed crispy flat bread with olives, pineapple, tomatoes, and basil and homemade beet cashew “cheese” spread, raw cold avocado soup

Dessert:
Strawberry ice cream

Day 6:
Breakfast:
Apple cinnamon granola with walnut milk, fresh blueberries

Snack:
Green smoothie: spinach, celery, apple, walnut milk, ginger,

lunch:
Raw cauliflower apricot salad

Snack:  beat hummus with carrot sticks and zuchini slices, SCD chicken apple hot dog, prepared back beans (sauteed with oil, salt, and garlic)

Dinner:
Carrot curry lentil soup with salad (salad: romaine lettuce, mango, avocado, red onion, lemon juice oil)

Sunday: Day 7:
Breakfast:
2 eggs, 2 slices of bread, 1 avocado

Snack: Banana cake

Lunch: lentil soup, small salad (with apple, red onion, carrots, lemon and oil)

Dinner:
Baked chicken , steamed veggies, prepared black beans (sauteed with onions, garlic, oil and Mexican spices)

Dessert:  Strawberry ice cream

Monday: Day 8  (cut nuts and seeds way down in diet):
Breakfast: lentil soup with 1 avocado

Snack: berry beet smoothie

Lunch: radicchio salad with warm fennel and apple (no walnuts) added chicken
https://thetastyalternative.com/2012/04/12/radicchio-with-fennel-and-apple-topped-with-fresh-orange-juice/

Snack:

Posted by Amber at 3:46 am

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Tuesday, July 24, 2012

2 cups cashews
2 cups water
2 oz dates
1/ 3 cup honey
1/4 cup coconut oil
1 teaspoon vanilla
2/3 cup cherrries (4 ounces)
1/2 cup cherries (3 ounces)
1/2 cup chopped hazelnuts

Posted by Amber at 3:17 am

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Monday, July 16, 2012

1 1/2 lb toms
8 oz onions
1/2 teaspoon dried oregano
1/2 teaspoon dried IS
1/2 teaspoon salt
1 teaspoon gg
1 tablespoon oil
1 teaspoon dried basil (or 1 cup fresh basil)
optional 1/2 – 1 teaspoon honey
1 teaspoon ACV
400 degrees 30 minutes.

Posted by Amber at 5:53 am

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Friday, July 13, 2012

1 cup cashews
1/4 cup water
2 tablespoons lemon juice
1/4 gg, og, salt, is

2/3 cup flour, 1/2 teaspoon salt/gg

2 eggs

375 degrees

6 dates 2/5 oz
1/4 + 1 T cashew butter, honey
1/4 teaspoon salt
2 tablespoons coconut oil

2 cups cashews
1/4 cup cacao
1/3 cup agave
1 tablespoon vanilla
1/4 cup dates soaked in 1 cup water
1 cup date water + 1/2 cup water
1/4 teaspoon coffee flavor
1 teaspoon cinnamon
2 tablespoons coconut oil

Posted by Amber at 9:45 pm

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Sunday, July 1, 2012

3 cup soaked cahews
1/4 cup honey
3 T coconut oil
2 teaspoons vanilla
1 cup milk
1/2 cup date water

Posted by Amber at 10:56 pm

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Friday, June 29, 2012

Feel like hiding indoors at those first signs of spring?  You’re not alone.  If you suffer from hay fever you may very well dread this time of year and if you’re a nature lover, this is a difficult realization. 

Hay fever, also known as seasonal allergies (or allergic rhinitis), is more than just a nuisance, it can lead to other concerning health conditions. For example, my son’s eczema is exacerbated by hay fever. Other conditions such as asthma can flare up in response to airborne allergens. And for some, hay fever can lead to an annoying sinus infection, affect immune function, cause fatigue, malaise, and headache.  All around, it can be a real bummer. 

What is hay fever?
Hay fever is an allergy to proteins in the pollen of trees, grasses, and some plants, or mold that affects the mucous membranes of the nose, eyes, and air passages.
Symptoms
Itchy red eyes; watery discharge from the nose and eyes; sneezing; fatigue; and nervous irritability.

For some, over the counter medication can provide temporary relief from hay fever.  In addition to medication, there are a few extra steps that may provide added relief which can be used in conjunction with medication. 

Practical Tips and suggestions
1.  Try to avoid working in the yard.  If you must do so, try to get out there before 10:00 am.  If you do work outside, try wearing a nose/mouth mask and goggles to keep the pollen from getting into you eyes.  And mow your lawn before the grass flowers.  
2.  Keep windows and doors shut during your local blossoming season.  Use air conditioning if possible.  
3.  Keep your windows closed while driving.  Use the car air conditioner instead
4.  Shower thoroughly (wash hair), and change clothes after spending time outside.  This is especially important before bed.  Think of all that pollen stuck to your skin and hair…now on your cozy pillow – yuk!
5.  Avoid placing laundry outside to dry.
6.  Keep pets either inside or outside.  Their fur is excellent for attracting pollen.7.  Invest in a good-quality air purifier and filter in your home.  You can even purchase a little air purifier for around your neck (dress it up with a little bling and scarf and you’re good to go girlfriend).  8.  A neti pot may be used (sparingly) to flush out nasal mucus and debris. Use clean, filtered water.  Overuse is contraindicated and may exacerbate already irritated and inflamed nasal membranes.

*please see below for health disclaimer 

If you’re not keen on over the counter medication for hay fever relief, there are definitely some holistic options out there for you.  One key element to think about during allergy season is keeping your immune system super strong.  This can be achieved in a variety of ways, including but not limited to: changing your diet, using essential oils, taking immune boosting herbs and supplements, acupuncture, teas, and vitamins.  
*If you’re like me, holistic remedies are always an option.  But always used with caution.  If you are interested in incorporating herbs as a part of your healing regimen, please consult with a holistic practitioner or medical doctor, as herbs can possibly interfere with medications, and over the counter hay fever remedies.  

Herbs

1.  Alfalfa supplied chlorphhyll and vitamin K.  Use a liquid form.  Take 1 tablespoon in juice or water twice daily.
2.  For red, itchy eyes, place slices of cool cucumber over the eyes.  Rotate this treatment with steeped, cooled black tea bags placed directly on the eye lids.
3.  Eucalpyus oil can relive congestion if used in a steam inhalation or added to bath water.  Also mix with an oil (such as coconut or olive) and apply to chest or back at night. 
4.  Alcohol-free eyebright and lady’s mantel (yarrow) liquid extracts are good for relieving hay fever symptoms.  Use as directed on label.
5.  Horehound, mullen leaf, stinging nettle, and/or wild cherry bark help to ward off severe allergic reactions.
6.  Use tumeric to reduce inflammation.
7.  Nettle leaf is very good for all types of allergies.
8.  Noni juice aids in relieving symptoms of hay fever.9.  Bee pollen might be an option. 
Additional Recommendations 
1.  Eat more fruits (especially bananas), vegetables, raw nuts and seeds (and grains if tolerated).  A high fiber diet is helpful.
2.  Include homemade dairy free yogurt. 
3.  Refrain from eating cane-sugar, processes foods, chocolate, coffee, dairy products, soft drinks, white flour products, and using tobacco.
Important nutrients

1.  Coenzyme Q10 (30 mg twice daily) – improves oxygenation and immunity.
2.  Bromelain (1,000 mg 3 times daily b/t meals) – reduces inflammation associated with hay fever symptoms
3.  Vitamin B complex (as directed on label) – used for proper immune function.
4.  Vitamin C with bioflavonoids (3,000 – 10,000 mg 3 times daily) – a potent immunostimulant and anti-inflammatory.  Use a buffered form.  I use this one.
Resources 
Know your pollen count.  
Enter in your zip code for your allergy forecast.I was pleasantly surprised to find that the weather channel (of all places) provides some great resources for hay fever (and some awesome alternative/holistic information) nice touch weather channel! Home pageGreat natural relief suggestions Alternative therapies (A plant alternative to antihistamines) Effects of weather and sports on eczema 

Holistic remedies for childrenOur local natural foods Co-op carries some great child-safe herbal tinctures that provide temporary relief from hay fever symptoms, as well as immune boosting formulas, and herbs in bulk.  My son really suffers from hay fever throughout the year, and my daughter develops have fever in the spring. I’ve used several holistic remedies for hay fever, bronchial congestion, and sinus congestion.  Here are some of my favorites. *Please consult with your children’s holistic practitioner or pediatrician before administering herbs, especially if they are taking other medications, other over the counter remedies, or if they have food allergies or an illness.  Hay Fever Relief:BioAllers Allergy Relief Pollen Hay FeverHyland’s Allergy Relief for Kids Immune Boosting:Children’s Winter Health Wellness Herbal KidsRespiratory: Loquat Respiratory Syrup for KidsChildren’s Cough and Bronchial Syrup Child Friendly Herbs:*Herb resources from here and here.  -Chamomile -Fenugreek seeds-Nettles-Elder Flowers-Ribwort-Red clover blossoms(for congestion: mullein, hyssop, & thyme) *

I would love to hear how you cope with seasonal allergies.

Do you use traditional or alternative remedies, or a combination of both?

How do you enjoy the outdoors during spring?

*
Content Reference

Phyllis A. Balch, CNC. (2010).  Prescription for Nutritional Healing, 5th Edition.  

Pengiun Group Inc: New York. 

(aforementioned content covering hay fever, recommendations, 
nutrients, practical suggestions, and herbs all gathered from above reference).  

Amber Husten is author of the alternative foods blog, The Tasty Alternative (TTA), which launched August 17, 2011.  The Tasty Alternative features posts related to alternative cuisine, holistic healing, organic gardening, green living and organization.  All recipes found on TTA are dairy free, gluten free, cane-sugar free, and peanut free, with an emphasis on allergy-free cooking with the omission of eggs, corn, and soy.  Amber includes a special focus on the Specific Carbohydrate Diet (SCD), with recipes free of grains, starches and sugars (expect honey), and provides additional information on Crohn’s disease and eczema.  Amber is also one of the seven hostesses of the weekly bog hop, Allergy-Free Wednesdays.  

Posted by Amber at 3:03 am

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