Wednesday, July 17, 2013

Allergy-Free Wednesdays Week 76: July 17, 2013

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 most most popular recipe 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):

Raw Fudge Brownies With Chocolate Icing
From:  Oatmeal With a Fork

And here are my favorite recipes/posts from last week:

Chocolate Chip Doughnuts with Chocolate Glaze (Grain Free)
From: Allergy Free Alaska


Chocolate Granola For Anyone
From: Allergy Free Test Kitchen 

Raw Cherry Cream Cups
From: Gluten Free Cat

*

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

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Labels: Allergy-Free Wednesdays.

Friday, July 12, 2013

Refreshing Tropical Coconut Ice Cream (dairy free, SCD, Paleo, GAPS)

Once upon a time I ate cow milk ice cream.  And once upon a time I ate cow milk pineapple ice cream in Hawaii with my fiancé, now husband) – wow 13 year ago (and I still remember that ice cream).  We were at the Dole pineapple plantation in Oahu.  It was the most delightful ice cream I had ever eaten.  Not really one for heavy, overly sweet or chocolaty treats, this pineapple ice cream was so refreshing and light.  I fell in love.  This tropical coconut milk based ice cream brought me back to that romantic stay in the islands.  In addition to pineapple, however, I added fresh mango, banana, and lime.  It’s a real tropical explosion.  This recipes makes quite a bit – too much for my ice cream maker.  I suggest using the leftover mixture in popsicle molds or refrigerate to use in a smoothie.  I hope you enjoy it.  Mahalo.   

Ingredients:
-2 cans full fat coconut milk (3 cups). See here or here 
-2 cups fresh chopped mango
-1 1/2 cups fresh or canned pineapple 
-1 medium ripe banana (5 ounces worth)
-1/3 cup fresh lime juice
-1/4 cup honey (vegans use maple syrup or coconut nectar)

How To:
1. Add all the above ingredients to a blender and blend until well incorporated.  
2.  Fill your ice cream maker with the mixture (do not over fill) and churn until it starts to firm up and harden, and the ice cream maker starts to slow.  
3.  Transfer the ice cream to an air tight glass container and store in the freezer for at least 4 hours (I give mine a good 6 hours).
4. Remove 5  minutes before serving to allow ice cream to soften up a bit so it’s easier to scoop out.
Shared on: Fat Tuesday Slightly Indulgent Tuesdays, Raw Foods Thursday, Wellness Weekend, Whole Food Fridays, Allergy-Free Wednesdays 
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Labels: dessert, GAPS, ice cream, Paleo, raw, SCD, summer treats.

Thursday, July 11, 2013

Strawberry Coconut Cake w/ Strawberry Frosting (dairy free, gluten free, cane-sugar free)

I’m thrilled my blog is working again so I can share this cake with you.  I made this for my daughter’s 7th birthday last week.  The recipe is simply my coconut blueberry muffin recipe made into a cake.  I made two batches for two layers and I added strawberries instead of blueberries.  But the frosting is what I am excited to share with you.  Several traditional eaters taste tested this and really liked it.  I am always on the lookout for easy-to-spread frosting that won’t melt all over the place and this one did the trick.  This frosting is inspired by The Urban Poser’s whipped strawberry frosting, which I’ve made 5 or 6 times, and while I love it, the honey is far too overpowering so I used coconut nectar instead and added some soaked cashews.  It looks like chocolate, but it’s actually strawberry (I made a chocolate version too that was delightful, see pictures below).  Happy birthday to my amazing daughter.  We love you so much and we are so very proud of youbeyond words! 
Strawberry Coconut Cake w/ Strawberry Frosting 
Cake Ingredients:
(I made 2 batches of this recipe)
Wet
-2 eggs room temperature (weighing 4.5 ounces in the shell)
-1/2 cup coconut sugar
-1 cup canned full-fat coconut milk (room temperature)
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract
-1/2 teaspoon vanilla or plain stevia
-3/4 cup fresh small chopped strawberries 

Dry
-100 grams sorghum flour (3/4 cup + 2 level tablespoons)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch/flour (1/2 cup)
-1 teaspoon baking powder 
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum 
-1/2 teaspoon salt 

How To:
Preheat oven to 350 degrees 
1.  Prepare your cake plans by rubbing the inside with coconut oil and dusting a generous amount of flour (rice or sorghum to coat the pan.  If done properly, the cakes will pop right out with NO stick.  Set aside 
2. In a medium bowl, mix together all your dry ingredients.  
3. Next, in a large bowl, add in the eggs, coconut sugar, coconut milk, vanilla, and stevia (please make sure everything is room temperature).  Beat on medium with a hand mixer for 30 seconds.  Drizzle in your coconut oil with the beaters running on low.  Beat on medium for 15 seconds.  
4.  Add in the dry ingredients.  Hand mix gently for a few seconds, then beat with mixers on medium for 15 seconds.  
5.  Fold in the strawberries.  
6.  Fill the cake pans.  I make two separate batches at one time so I can place both pans in the oven together.  
7.  Bake on middle rack for 30 – 35 minutes.  Mine were perfect at the 35 minute mark.  
8.  Remove from oven and let cool for 10 minutes or so.  When you can handle the pans, scrape around the edge with a knife to loosen, then pop out the cakes and allow to cool completely on a cooling rack.

Strawberry Frosting Ingredients:
-1 cup cashews soaked for at least 8 hours, drained and rinsed 
-2/3 cup coconut nectar
-2 teaspoons vanilla extract
-5 teaspoons tapioca or arrowroot starch
-1 cup palm shortening
-1 1/2 cups freeze dried strawberries 
-A few drops of stevia for added sweetness (optional)

How To:
1.  In a high speed blender (don’t know if a regular blender will work), add in drained cashews, coconut nectar, vanilla, palm shortening, and freeze dried strawberries.  
2.  Blend until everything is well incorporated and it become smooth – I use the tamper the entire time. 
3.  Transfer into a large bowl and add in the tapioca or arrowroot starch.  Mix by hand until incorporated.
4. Place in the fridge to cool for about 10 minutes.  It will be warm from the blender – you just want to cool it off, not refrigerate it long.
5. Frost your cake.  This batch will frost a two layer cake as shown below.

Notes:
*See HERE for the Urban Poser’s Strawberry Frosting recipe.
Skylar also requested my homemade coconut strawberry almond ice cream.
Oh my, it was a strawberry explosion! 
Coming soon
Chocolate cake with chocolate frosting.  
Yup-Yup
Shared on: Allergy-Free WednesdaysSlightly Indulgent Tuesdays, 
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Labels: dessert, frosting, gluten free, summer treats.

Wednesday, July 3, 2013

Allergy-Free Wednesdays Week 74: July 3, 2013

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 most most popular recipe 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):

Blueberry Cinnamon Rolls
From:  Fairy Wings and Pixie Dust


And here are the my favorite recipes/posts from last week:

Chocolate Strawberry Parfait
From: Sweetly Raw 

Filipino Chicken Curry
From: Easy Natural Foods 

Apple & Pear, Almond & Oat Snack Jacks
From: Candida Diet Plan

*

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

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Labels: Allergy-Free Wednesdays.

Wednesday, June 26, 2013

Healthy and Hearty Summer Salad with Homemade Honey Balsamic Vinaigrette

Salads are a MUST make dish this week here in Northern California.  There is a heat wave coming through pushing us up into the triple digits for several days.  Today is gorgeous and so we are taking advantage of this mild weather and heading to the Farmer’s Market tonight for some dinner and fun.  Yesterday I made a big batch of honey balsamic vinaigrette in preparation for the heat and the many salads I have planned to make.  My kids always gobble up their greens with this sweet and tangy dressing.  Also a great drizzle for roasted potatoes, veggies, chicken, etc.  I think we all need a good go-to balsamic vinaigrette recipe.  I hope this one makes it into your kitchen soon.  
Summer Salad with Homemade Honey Balsamic Vinaigrette 

Salad Ingredients:
-9 ounces fresh greens (I used 3 ounces each of: dinosaur kale, arugula, and baby spinach)

-1 1/2 cups peeled and chopped apple
-1 cup chopped cucumber
-2/3 cup diced red onion
-2/3 cup chopped sweet orange pepper (I like the gypsy variety)
-1/4 cup raw pumpkin seeds 
-Fresh herbs for garnish (I used parsley and tarragon) 

Vinaigrette Ingredients:
-1/2 cup balsamic vinegar 
-3 tablespoons local honey (vegans sub with 3 tablespoons coconut nectar and maybe a drop or two of stevia to your sweet preference, perhaps maple syrup would work as a sub too)
-3/4 cup extra virgin olive oil
-1/2 teaspoons salt
-1/2 teaspoon garlic granules 
-1/2 teaspoon onion granules
-1 teaspoon dijon mustard

How To:
1.  To a blender, add in the vinegar, honey, salt, garlic grans, and onion grans.  Blend on low for 10 seconds.  
2.  Keep the blender running on low and drizzle in the oil very slowly.  
3.  Then add in the mustard.  Blend on medium-high for 10 seconds.
4.  Adjust salt and other flavors to taste.

Notes:
*I’ve included two links above to the products I use.  I buy them in town, but I wanted to give you an example of what I am using. 

Shared on: Raw Foods Thursday, Wellness Weekend  Fat Tuesday
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Labels: Paleo, raw, salads, SCD, sides, summer cuisine, vegetarian.

Allergy-Free Wednesdays Week 73: June 26, 2013

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 most most popular recipe 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):

Drink This; Lose Weight ( 30 day update)
From:  Gluten Free A to Z

And here are the my favorite recipes/posts from last week:

Sweet and Savory Crackers Made with Almond Pulp
From: The Veggie Nook 

Waffles and Cornflake Chicken Nuggets
From: Cuter Than Gluten 


Coconut Flour Lemon Muffins
From: Gut Food

*

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Print Friendly
Posted by Amber at

Labels: Allergy-Free Wednesdays.

Ingredients
-2 pounds fresh figs
-1/4 cup filtered water or grape juice
-3 tablespoons honey
-1/4 teaspoon salt
-1 1/2 teaspoons freshly grated ginger

How To:

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Labels: Uncategorized.

Monday, June 24, 2013

Raw Nutrient Dense Key Lime Pie Creamsicles (also makes a tasty pudding) SCD/Paleo/GAPS

I’m always looking for new ways to serve not only sweet treats, but healthy sweet treats.  My freezer is usually full of popsicles at the ready.  It gets super hot here in the summer and so they are a necessity.  We usually go with juice based pops, but I love the use of coconut milk or other non-dairy milks for a fun, healthy twist.  I wasn’t sure how my kiddos would respond to theseand yeah, they LOVED them! And mommy loves how much nutrition they get in every cold, sweet and sour bite. 
This also makes a great pudding, you know, kind of like key lime pie without the crust.  Refrigerate at least 4 hours to thicken. 

Ingredients
-1 can (1 1/2 cups) coconut milk this or this 
-1 cup fresh spinach
-1 avocado 
-1/3 cup honey* (vegans use maple syrup or coconut nectar)
-1/2 cup fresh squeezed lime juice

How To:
1.  Add the above ingredients to a blender and blend until well incorporated.  Fill popsicle molds and freeze at least 4 hours.  
2.  I like these popsicle molds which are made with toxic free plastic. 

Notes:
*Please adjust the sweetness to your preference.  Taste test before and add more as needed.  
*You can also add in some protein powder of your liking for additional nutrition. 
*A banana with 1/4 cup water would add in another fun flavor combination to these pops. 

Shared on: Allergy-Free Wednesdays, Raw Foods Thursday, Wellness Weekend 

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Labels: allergy-friendly, dessert, GAPS, Paleo, SCD, snacks, summer treats.

Thursday, June 20, 2013

Ditch Those Frozen Fruit Plastic Bags – How To Make Waste-Free Smoothies

WHY plastic Bags SUCK-IT! 
Okay, we all know plastic bags are terrible.  I hate them (and I don’t use that word lightly).  So come smoothie time of year I really, really, REALLY try to NOT purchase any frozen fruit in plastic bags.  I mean, yes, it’s difficult during the off season when fresh fruit (err, organic fresh fruit) is not in season.  But during the summer it’s everywhere. So no excuses.

The easiest way to avoid packaged frozen fruit is to purchase loose fruit and freeze it.  When I say loose fruit I am talking about fruit that is not packaged in any plastic.  This is how fruit is sold at my local Natural Foods Coops here in Northern California.  Sometimes you can find a Farmer’s Market that is really good about selling loose fruit.  I use these Care Bags for my produce/loose fruit, again, NO plastic bags are used at any point in my purchasing process.  Listen, I don’t have a panic attack if I have to purchase fruit in plastic.  For example, Costco has great deals on blueberries and raspberries.  But at least those plastic containers ARE able to be recycled.  Frozen fruit plastic bags are not – they go right into the landfill.  So think about what will do less harm.  

See below for some other suggestions on how to make a fabulous smoothie without the use of bagged frozen fruit.  
*

Here is how I freeze fruit.  I wash, dry, and freeze on silicone mats.  Then I store the fruit in air-tight glass containers in the freezer (not in plastic bags). 

Here we have mango and bananas

Bananas, apple and strawberries… 
Bananas, blueberries, raspberries
Strawberries are everywhere this time of year 
Fresh, loose picked, frozen strawberries for a fraction of what the packaged frozen strawberries cost! 

Okay, moving along
See HERE for my bulk green drink.  
I like to freeze little cubes of this green drink and use in smoothies.  For the smoothie, add in the frozen green drink cubes, some nut milk (or coconut milk), fresh fruit, your choice protein powder, and blend.  What a fabulous way to start the day.
I still have my old BPA/toxic free baby food containers (yes, I made all my kid’s baby food from scratch).  I knew these would be put to good use and below I have them full of homemade walnut milk for smoothies. 

Homemade nut/seed milks from The Tasty Alternative: 
We are surrounded by citrus here in California   So when harvest time comes, I like to freeze lemon and orange juice for smoothies (or for like a million other uses). 
These silicone (BPA free) ice cube trays are awesome.  They make small portions of frozen nut milk or coconut milk. 

Here I have some banana puree.  I had four bananas that were ready for something (super ripe)so I pureed them with a little water and made little frozen banana cubes for smoothies.  With the banana you can also add in a handful of spinach or fresh fruit  (such as an avocado or strawberries).  Just make sure you add in some water so you can pour the mixture into the trays.  

It is possible to create low-waste or no-waste smoothies.  It depends on where you live and what you like, but it is possible.  The point here is to become more mindful of the waste-free options and get creative. 
*

~Smoothie/Milkshake Recipes by The Tasty Alternative~

Top of post bags of fruit Image Source 
___________________________________________________________________________________
Shared on: Allergy-Free WednesdaysWellness Weekend 
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Labels: green living, green living tips organization, smoothie, summer cuisine.

Wednesday, June 19, 2013

6 chicken breasts
1 can tomatoes
1 yellow onion
3 cups mushrooms
1 cups chopped olives
1 teaspons salt
1 T gg
2 teaspsoons paprika (I do 1 regurlar and 1 smoked)

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Labels: Uncategorized.