Category Archives: vegan

Friday, May 18, 2012

Chocolate Caramel Chews (vegan, grain free, low glycemic)

Here’s another chocolate recipe, inspired by Ricki.  I’m no chocolate making expert – this is all new to me.  But can I tell you, I’m having a BLAST experimenting.  I’m sure this recipe, like all things, will evolve over time.  This latest creation is chocolate stuffed full of ooey gooey caramel.  Reminds me of a Caramello (anyone remember those)?  I just can’t eat traditionally made caramel (my stomach hurts just looking at those ingredients).  But I can tell you in all honesty, this is a very, very tasty alternative.  And I feel really good about the ingredients.  I just know Scott is going to go crazy over these when he gets home.  Can you tell I love surprising my husband with chocolate.  I’m working on a few other homemade chocolate recipes: ginger chocolates and bacon chocolates (yes, bacon- I know, crazy, but I hear it’s all the rage). I hope you enjoy these in the meantime.  And you can visit here for my chocolate covered strawberries (sweetened with stevia). 

Ingredients
Chocolate
-2 ounces cocoa butter, shaved 
-1/4 cup cashew butter *
-3 tablespoons raw cacao powder 
-1 to 2 tablespoons raw agave (more or less to your sweetness taste, I went with 2)
-1/2 teaspoon vanilla 
-Pinch of salt 

Caramel
-3 tablespoons yacon syrup
-2 tablespoons coconut sugar
-1/2 teaspoon vanilla
-Pinch of salt


How To:

1.  In a small non-stick pan add chocolate ingredients and melt – taking care to not burn.  I recommend stirring the entire time.  Remove from heat once in a while, continue stirring.  Stir to break down the cashew butter.  When the mixture looks smooth with no cashew butter chunks, transfer to 1 cup glass Pyrex (with pour spout).
2.  Fill each miniature silicone baking cup 1/3 of the way with chocolate. 
3.  Place in fridge or freezer to set up.  (The chocolate will only take a few minutes to set up in the freezer).
4.  While the chocolate is setting up, make the caramel.  In a small non-stick pan, add the caramel ingredients.  Heat ingredients on med/low, and stir the entire time.  You want to heat this slowly and dissolve the coconut sugar.  Remove from heat when the mixture starts to thicken and stir rapidly, then transfer to a small bowl.  
5.  Remove chocolate from fridge for freezer.  They should be completely solid.
6.  Add an equal amount of caramel to each cup, filling to the halfway mark.  I use a slightly oiled spoon to get the caramel out of the bowl.  It will thicken and get very sticky as it cools.  So work quickly.  After you’ve filled each cup, the caramel should be firm inside the cups from the cold chocolate.
7.  At this point, simply fill the cups with the remaining chocolate and place back in the fridge or freezer.  I utilize the freezer.

Notes:
*Because these are made with agave instead of stevia, they melt much quicker at room temperature (and from fingers).  They are best out at room temp for no more than 10 minutes.  It goes without saying, it’s best to store these in the fridge.  The caramel stays ooey and gooey in there too!
*To make cashew butter, add 1 – 2 cups raw cashews to food processor.  Turn on and blend until creamy.  It will get creamy right after the ball of nut butter forms.

*
Melting the chocolate: 
Caramel Sauce: 
Middle layer of caramel:
Sliced open: 
 The caramel stays nice and chewy in the fridge 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania  Ruth’s Real Food 101 (Mondays), Fat Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays,  Real Food Wednesdays, Wellness Weekend, Fresh Bites FridayFreaky FridayFight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Potluck Party Friday, Super Food Sundays, Sugar Free Sundays, Allergy-Friendly Fridays  
Posted by Amber at

Labels: allergy-friendly, cane sugar free, dairy free, dessert, grain free, low glycemic, vegan.

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Thursday, May 17, 2012

SCD Friendly Strawberry, Cantaloupe & Ginger Green Smoothie (with a green kitchen tip)

Obsess much?  Yes, I have beenabout strawberries.  I’ve been making strawberry smoothies everyday for the past couple of weeks and experimenting with a bunch of different flavors.  I created one that I just had to share with you.  Everyone has their own smoothie texture, flavor, and slush preference, so please consider this while making any smoothie recipe.  If you like the icy type, then add more ice, especially if the recipe calls for fresh fruit.  If you like super sweet, add in some sweetener.  That’s the fun of making your own, right.  You CAN have it your way.  I hope you enjoy this recipe.  It has been my latest obsession.


Ingredients:
-6 ounces frozen strawberries (see notes for my frozen strawberries green kitchen tip)
-8 ounces fresh cantaloupe 
-0.2 ounces of fresh ginger*
-1 cup filtered water 
-1 ounce fresh baby spinach (a heaping cup)
How To:
1.  Add above ingredients to your favorite blender (high speed or otherwise) and blend until incorporated.

Notes:
*Add in a banana, and this makes a great breakfast smoothie – so creamy and filling!
*If you love the idea of incorporating more greens in your smoothies, but don’t want it overpowering your drink, add in some fresh ginger (just a little).  Be careful, it can make your drink spicy.  I’ve found 0.1 ounces to be just perfect for my kids.  But I like 0.3 ounces
*I really try to not buy frozen fruit when fresh fruit is in season.  First, the plastic bags, second, frozen is crazy expensive.  I save money buying fresh fruit and then freezing.  

For strawberries, wash and trim then place on a nonstick surface.  Freeze for at least 5 hours.  
 After they are frozen I quickly remove and store in a glass container in the freezer.  They won’t stick together if you freeze them separately like this (they do stick to the glass a little bit).
This gives me frozen strawberries for the week!
Shared on: Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Simple Lives Thursday, Thriving on Thursday, Pennywise Platter Thursdays, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Potluck Party Friday, Super Food Sundays,  Sugar Free Sundays
Posted by Amber at

Labels: dairy free, drinks, green drinks, green living tips organization, SCD, summer treats, vegan.

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Tuesday, May 15, 2012

Three White Bean Dip Recipes: Plain, Kalamata Olive, & Spinach

#3

Last month I made Maggie’s omega 3 white bean dip and loved it (I ate the entire batch actually).  So I decided to make a few of my own white bean recipes.  These dips are full of flavor and super creamy – my favorite combo.  If you’re a dip lover like me, then please give these recipes a try.  For SCD, omit coconut aminos.  See notes.
Dip #1 
Classic Style 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 tablespoons oil (I use walnut oil)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
How To:
1.  Add beans, lemon juice, tahini, garlic, and coconut aminos to food processor (or blender of choice). Salt is optional here.
2.  Blend until incorporated.
3.  Drizzle in oil while blending
4.  Store in glass container in fridge.
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #2 
Karazy Kalamata 
Ingredients:
-1 1/2 cups prepared white beans*
-3 tablespoons fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1/2 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
-1/2 cup pitted kalamata olives
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and olives to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #3 
Simple Spinach 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos 
-1/2 to 1 cup fresh spinach (I like one cup in there)
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and spinach to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.

I made Danielle’s Savory and Sweet Crackers (SCD) with this dip and they were delicious!! Don’t mind if I do.
Looking for some additional homemade cracker recipes?  
Well look no further…
THIS should get you started! 
__________________________________________________
Shared on:    Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania  Ruth’s Real Food 101 (Mondays),  Traditional Tuesdays Fat Tuesdays,  Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter, Simple Lives Thursday, Thriving on Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Allergy-Friendly Friday, Potluck Party Friday, Super Food Sundays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays 
Posted by Amber at

Labels: allergy-friendly, appetizer, dairy free, dips, dips and spreads, gluten free, SCD, snacks, soy free, spreads, vegan, vegetarian.

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Friday, May 11, 2012

Alert – Foodgasm Ahead!! Chocolate Covered Strawberries (with homemade dark and white chocolate – vegan and sugar free)

We went strawberry picking a few weekends ago and we’ve been eating strawberries every day and I’ve had fun incorporating these red beauties in everything from ice cream to salads.  You just can’t go wrong with strawberries, right!  Don’t these look wonderful drenched in chocolate (um, yes, foodgasm – the perfect mix of sweet and tartswoon)!  What a thoughtful Mother’s Day gift these would make, perhaps for dessert after dinner out or a home cooked meal.  This chocolate was completely inspired by Ricki @ Diet Dessert and Dogs.  She recently made some goji berry sugar free chocolates, and they were amazing. It was my first time using stevia as a sweetener in chocolate, and I have to say, it worked beautifully.  And my chocoholic husband LOVED them, so that’s ALL I need to know.  If he gives me the thumbs up, it’s a winner in my book.  
Ingredients

Dark Chocolate
-2 oz cocoa butter
-1/4 cup cashew butter*
-3 level tablespoons of cacao powder
-1/4 teaspoon vanilla stevia 
-1/4 teaspoon cocoa bean extract stevia
-1/4 teaspoon coffee flavor
-1/4 teaspoon peppermint extract

White Chocolate 
-1 oz cocoa butter
-2 tablespoons cashew butter*
-1 teaspoon coconut oil
-30 drops vanilla stevia

How To:
1.  For dark chocolate: in a double boiler (or just put a nonstick pan on top of a pot filled with water), add cocoa butter, cashew butter, and cacao powder.  Stir as it melts to help break up the cashew butter.  When the chocolate looks nice and hot and it’s melting, turn off heat and continue to stir until everything is well incorporated.  
2.  Add in both vanilla stevia and cocoa stevia.  Stir. 
3.  Transfer melted chocolate into two separate bowls (should be 1/3 cup for each bowl).  
4.  In one bowl add 1/4 teaspoon peppermint extract, and in the other bowl, add coffee flavor.
5.  Allow chocolate to cool and thicken a bit before you start to dip in the strawberries.  
6.  You may need to place the bowls of chocolate in the fridge, but not for long.  Be forewarned, once the bowl gets cold, the chocolate hardens very fast.  So, if this happens, simply put the bowl directly in some hot water to melt and start over.  It may take a few tries to get the chocolate just right, but what you want is a somewhat thick syrup.
7.  It helps if you put a plate in the freezer before you start.  After you dip your strawberries, you can place them on the cold plate and it hardens the chocolate and helps it from oozing.

How To:
1.  For the white chocolate:  in a double boiler (see above), add cocoa butter, cashew butter, and coconut oil. Stir as it melts to help break up the cashew butter.  When the chocolate looks nice and hot and it’s melting, turn off heat and continue to stir until everything is well incorporated.  
2.  Add in vanilla stevia. Stir. 
3.  Transfer melted chocolate into a bowl and allow to cool.  You can place in the fridge to help thicken, but see above if it hardens over completely. 

Notes:
*To make cashew butter, add 1 – 2 cups raw cashews to food processor.  Turn on and blend until creamy.  It will get creamy right after the ball of nut butter forms.  
*You don’t HAVE to make the chocolate with cashew butter!  Skip it for a creamier finish.  
*When you start to dip the strawberries, do 5 to 7 strawberries at a time, the place in the fridge on the cold plate with a non-stick surface, such as parchment paper to help set up.
*Cool the berries, then re-dip in chocolate until you achieve your desired chocolate thickness.  I prefer a thin layer, 
*If you place the strawberries directly on a glass plate, a metal spatchula works well to remove them from the cold plate – be gentle but firm. 
*Garnish when chocolate is wet, before you place in fridge – use shredded coconut, lemon, orange or lime zest. 
*These can be left out at room temperature, they will not melt all over.  Placing in the fridge just helps them set up.  
*Please add your stevia to taste.  I don’t like super sweet, just enough to offset the bitter.  So test the chocolate before you drizzle on the strawberries. 
*Make little chocolates with leftover melted chocolate (see below)
I also use a spoon to cover the strawberry with chocolate 
This is what happens if the chocolate gets too firm, it becomes difficult to work with.  Just warm the chocolate if this happens.  You need to find the right consistency, this takes a little practice.  Remember, the white chocolate will look a little pale, but will become whiter as it cools.  
Shredded coconut and lemon zest for garnish 
Pour your extra chocolate into miniature silicone baking cups and make little individual chocolates.  So fun!

Shared on: Slightly Indulgent Tuesdays,  Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten-Free Wednesdays, Pennywise Platter Thursdays, Wellness Weekends, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Allergy-Friendly Fridays, Pot Luck Party Friday,  Sugar Free Sundays 

Posted by Amber at

Labels: candy alternatives, dairy free, dessert, how to, sugar free, summer treats, vegan.

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Monday, April 30, 2012

Raw-licious Lemon Cookies (SCD Friendly)

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

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

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

Notes:

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



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

Posted by Amber at

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

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Friday, April 27, 2012

Carrot Apple Soup with Ginger and Lemon (SCD Friendly)

 We had a spring storm this week, and so it was just cold enough again for soup (last weekend it was 95 degrees here in Northern California – carazzay!).  This carrot-apple soup is quite delicious, but also very special.  It’s the first thing I make when I have a Crohn’s flare-up, as it helps aid my body in healing while providing nutrients and energy.  It’s incredibly easy to digest, full of vitamins, anti-inflammatory ginger, and filling to boot.  Really the whole package.  And this is definitely a year round soup, as it would taste amazing chilled on those hot summer evenings; perfect with a crisp, cool salad. 
Enjoy my friends.  Salud!   

Ingredients
-2 1/2 lbs carrots, peeled and chopped 
-4 medium red apples, peeled and chopped 
-1/2 yellow onion, small chop 
-1 cup coconut milk 
-4 1/2 cups filtered water
-1 teaspoon salt 
-2 tablespoons fresh squeezed lemon juice
-2 teaspoons fresh grated ginger 
-3 tablespoons oil (I use grapeseed)

How To
1.  In your favorite soup pot add oil, salt, and onions.  Sauté onions until translucent (about 5 minutes)
2.  Add chopped carrots and apple, and sauté for about 2 minutes 
3.  Add coconut milk and water and then bring to a boil
4.  Turn down to a gentle simmer, cover pot and simmer for about 30 minutes
5.  Remove lid and simmer an additional 30 minutes
6.  Turn off heat and let sit for 10 minutes, then blend with immersion blender (or any blender of choice)
7.  Add fresh squeezed lemon juice, grated ginger and serve warm 

Notes:
*Omit raw apple garnish during a flare.  
Shared on:Melt in Your Mouth Mondays, Monday Mania, Slightly Indulgent Tuesdays, Whole Food Wednesdays, Gluten-Free Wednesdays, Real Food Wednesdays, Wellness Weekend, Pennywise Platter Thursdays, Full Plate Thursdays, Simple Lives Thursdays, It’s a Keeper Thursday, Fight Back Friday, Freaky Friday, Fresh Bites FridayFriday Food,  Feed Your Soul Friday Sunday Night Soup Night,Super Food Sundays,Fat Tuesdays, Traditional Tuesdays, Kids in the Kitchen
Posted by Amber at

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

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Monday, April 23, 2012

Grain Free Spanish "Rice" (SCD Friendly)

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

-1/2 teaspoons salt

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

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

Notes:
*You can find Mexican or Fiesta seasoning at any grocery store.  Or make your own from spices in you bulk foods section.   
Served the “rice” 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Kids in the Kitchen Tuesdays , Allergy-Free Wednesdays, Whole Foods Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Pennywise Platter Thursdays, Full Plate Thursdays, Wellness Weekend,  Freaky Friday, Fresh Bites Fridays, Friday Food,  Feed Your Soul Friday, Fight Back Friday, Lunchbox Love Friday Potluck Party Friday, Friday Food Fix
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Labels: dairy free, gluten free, grain free, SCD, sides, vegan, vegetarian.

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Thursday, April 19, 2012

Roasted Fingerling Carrots ~ Fresh From The Garden (SCD Friendly)

Last weekend we harvested most our winter garden.  Still have some onions and garlic growing.  They do take a while, but worth the wait.  We grew a TON of carrots this year.  The kids LOVED pulling these big gorgeous fingerlings out of the dirt.

I roasted these sweet, tender carrots for dinner that night, and boy were they delicious!  I’m sure we all have our favorite way to roast veggies.  Mine is pretty simple.    
Ingredients
-1 1/2 pounds carrots
-3 tablespoons of oil
-2 teaspoons garlic granules
-1/4 teaspoon salt 

How To
Preheat oven to 400 degrees
1.  In large baking dish, mix ingredients
2.  Roast for 20-30 minutes, until desired tenderness. I like mine with crunch.  

Shared on: Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Fat Tuesdays, Traditional Tuesdays, Slightly Indulgent Tuesdays, Kids in The Kitchen Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Pennywise Platter Thursdays, Full Plate Platter Thursday, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Fight Back Friday, Food Adventure Friday, Superfood Sunday,  Potluck Party Friday 

Posted by Amber at

Labels: ACD, adventures in gardening, SCD, sides, vegan, vegetarian.

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Monday, April 16, 2012

Roasted Cauliflower Curry Soup (SCD Friendly)

I’ve come across many cauliflower soup recipes over the years but never made my ownuntil last month that is.  It’s such a delightful soup with a buttery, delicate flavor.  I kick myself for waiting so long.  This is super spring dish, light yet filling, and would probably taste fantastic cold on those hot summer days. My friend Vicky has a wonderful SCD Lentil Cauliflower soup – I love her addition of lentils – so clever.  
Salud friends.     
5 Health Benefits of Cauliflower 
Ingredients
-1 yellow onion, chopped
-1 cup carrots, chopped
-1 cup zucchini, chopped
-2 lbs. cauliflower (2 medium heads)
-4 cups filtered water 
-1 can of SCD legal coconut milk 
-2 teaspoons green curry paste (or more to taste) 
-1/2 teaspoon ground turmeric 
-1 teaspoon garlic granules (or 2 fresh cloves, minced)
-1 teaspoon salt
-Oil of choice 
How To
Preheat oven to 400
1.  Cut and wash cauliflower.  Toss with a drizzle of oil and garlic granules (or whatever you roast with).  I use garlic granules in place of salt.  Roast cauliflower for 25 minutes, or until slightly browned.  
2.  In a pot, on medium heat, add some oil with onions and salt.  Sauté until slightly wilted.  Add in carrots, zucchini, curry paste, turmeric, garlic grans and sauté for a few minutes.  
3.  Add coconut milk, mix.
4.  Add in roasted cauliflower and water.  
5.  Bring to a boil and turn down to a simmer for about 20 minutes (or until fork tender) then turn off heat and allow to sit for about 10 minutes, then blend with immersion blender (or blender of choice).
6.  Garnish with oil and fresh ground pepper.  

Notes:
*You don’t have to roast the cauliflower.  I’ve made it without roasting, but the roasting adds so much flavor.  So if using raw cauliflower, simmer for about 40 minutes, or until fork tender. Rest, then blend.  
Shared on:  Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Tuesday Kids in the Kitchen, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesday, Gluten Free Wednesday, Pennywise Platter Thursdays, Full Plate Thursdays, Wellness Weekend , Freaky Friday, Fresh Bites Fridays, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Fight Back Friday, Superfood Sunday, Sunday Night Soup Night
Posted by Amber at

Labels: ACD, SCD, Soup, vegan, vegetarian.

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Thursday, April 12, 2012

Radicchio with Fennel and Apple Topped with Fresh Orange Juice

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

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

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

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


Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Tuesday Kids in the Kitchen, Whole Food Wednesdays, Real Food Wednesday, Gluten Free Wednesdays, Wellness Weekend , Friday Food, Feed Your Soul Friday , Potluck Party Friday, Summer Salad Sundays,  Friday Foodie Fix, 
Posted by Amber at

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

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