Sauteed Kohlrabi, Onions & Basil
2 good-sized kohlrabi bulbs, peeled (discard leaves & stems) 1 tsp pure salt 1 onion, sliced 4 TBSP butter, ghee, or coconut oil 2 TBSPs (more or less) chopped fresh basil Grate the kohlrabi (food processor or hand grater). Sprinkle with salt and allow to sit in a colander for 30 minutes (set colander inside a bowl). Squeeze water out (can press with the back of a spoon, or squeeze w/ hands). Melt butter in a saute pan. Cook onions over medium heat (5 – 10 mins – until golden) and stir in kohlrabi. Turn heat to low, cover and simmer for 10 minutes. Uncover and raise heat to...
Read MoreOatmeal Raisin Cookies
VARIATION 1: 1 cup oat flour (can substitute regular flour) 1 & 1/2 cups rolled oats 2 tsps ground cinnamon 1 tsp baking soda 1/2 tsp pure salt 1/4 cup butter, ghee, or coconut oil, melted 1/2 cup sugar of choice (see notes) 2 tsps pure vanilla extract 1/2 cup nut butter (whatever kind you like) 1 banana, mashed 1/2 cup raisins Preheat oven to 325. In a medium bowl, using a fork or whisk, combine flour, oats, baking soda, salt, cinnamon and mix well. In a large bowl, combine the remaining ingredients (except raisins) and mix thoroughly. Add the flour mixture to the wet mixture and...
Read MoreSpicy Buckwheat Snack
1/2 cup buckwheat groats 2 TBSP tamari/soy sauce 2 TBSP lemon juice 1/4 tsp garlic powder 1/4 tsp ginger powder 1/8 tsp cayenne pepper Soak buckwheat groats for about 6 hours. Drain & rinse in a fine mesh strainer. Combine soy sauce, lemon juice & spices in a small bowl. Add buckwheat & let marinate 1 hour. Drain again, discarding the liquid (don’t rinse). Spread out buckwheat groats on large sheet, & dry either in a dehydrator (anywhere from 4 hours to overnight), or on low heat in the oven for an hour or two (the lowest bake temperature possible for your oven)...
Read MoreTempeh Sausage Crumbles
2 packages soy tempeh (total of 16 oz) 2 TBSP fennel seeds 2 tsps dried basil 2 tsps dried oregano 1 tsp red pepper flakes 1 tsp dried sage (or 3/4 tsp ground sage) 4 garlic cloves, minced or crushed 1/4 cup soy sauce 2 TBSPs extra virgin olive oil 3 TBSPs lemon juice (juice of 1 lemon) In a large saute pan, crumble the tempeh (using your hands) and add enough water to almost cover it (about 3/4 cup). Over medium heat, cover pan & steam the tempeh until the water is absorbed, about 10 minutes. Drain any remaining water (if necessary), or cook it off with the pan uncovered. Add the rest...
Read More10-Minute Marinara Sauce
2 TBSP butter or ghee 4 garlic cloves, minced or crushed 28 oz package crushed or strained tomatoes 1 cup water 1/2 tsp pure salt freshly ground black pepper to taste fresh basil or parsley, chopped (as much as you’d like) 1 – 2 TBSP extra virgin olive oil Warm butter or ghee over medium heat and saute garlic for 1 – 2 mins. Add tomatoes, salt and pepper. Add the water to the empty tomato container, swish it around (to collect the remaining remnants of tomato), and add it to the pot. Simmer for approx 10 mins. Stir in chopped basil, drizzle in the olive oil and serve....
Read MoreRhubarb Blueberry Crumble
This is such an easy to make, killer dessert. I think my first word to Nancy Grove on Monday (our CSA farmer) was YAY. Harvest time has begun! I received our first batch of fresh, crisp vegetables. Rhubarb is only around for a short time in June, so get it while you can! While picking up my veggies, there was a dish of homemade rhubarb crumble out to share (courtesy of Ed Grove). There wasn’t much left (sign of a good pie), as I was a late comer, but I did get a few spoonfuls & wow, it was good. As I walked away, I knew exactly what I had to do with the rhubarb sticking out of my...
Read MoreSpicy Tomato Lentil Stew
1 cup brown or green lentils 1/4 cup coconut oil 1 large onion, chopped 2 carrots, peeled & chopped 4 cloves garlic, crushed or minced 2 TBSP fresh ginger, grated or finely chopped 28 oz package chopped tomatoes 1 cup broth (veggie or chicken) 1 cup fresh or frozen peas Spice Blend: 2 tsps ground cumin 2 tsps paprika 1 tsp ground fenugreek (optional) 1/2 tsp pure salt 1/2 tsp dried thyme 1/4 tsp ground cardamom 1/4 tsp ground coriander 1/8 tsp ground cloves 1/8 tsp ground cinnamon 1/8 tsp cayenne pepper Boil lentils for about 45 minutes or until tender. In large saute pan over medium...
Read MorePeanut Butter Cookies
1 cup natural peanut butter (or other nut butter) 1 & 1/2 cups natural sugar 1/2 tsp pure salt 4 eggs 1/2 tsp pure vanilla extract 1/2 cup coconut flour, sifted 1/2 cup peanuts, coarsely chopped (or other nut) (optional) Preheat oven to 375 degrees. Mix together peanut butter, sugar, salt, eggs and vanilla. Stir in coconut flour and chopped nuts (if using). Batter will be wet. Drop by the spoonful on a greased (or parchment paper covered) cookie sheet. Bake for 10 – 12 mins. Makes about 3 dozen cookies....
Read MoreGingerbread Cookies
6 eggs 1/3 cup butter or coconut oil, melted 1/4 tsp pure salt 1/2 cup molasses 3/4 cup natural sugar 1 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp ground cloves 3/4 cup coconut flour, sifted Preheat oven to 400 degrees. Blend together eggs, butter, salt, molasses, sugar, and spices. Stir in coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture. Drop batter by spoonfuls onto greased (or parchment paper covered) cookie sheet. Bake for 12 – 14 mins. Makes approx 30 cookies....
Read MoreChocolate Cookies
1/4 cup butter or coconut oil, melted 1/3 cup cocoa (or cacao) powder 3 eggs 1/3 cup natural sugar 1/4 tsp pure salt 1/4 tsp pure vanilla extract 1/4 cup coconut flour, sifted Preheat oven to 350. Melt butter in a small saucepan. Stir in cocoa powder and remove from heat. In a separate bowl, combine eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Let batter rest 3 or 4 minutes to allow it to thicken slightly. Drop batter by spoonful on greased (or parchment paper covered) cookie sheet. Bake for 14 mins. Makes about 18 cookies....
Read MoreNut & Chocolate Clusters
1/2 cup natural nut butter (peanut/almond – whatever you typically use) 1 & 1/4 cups natural sugar 4 eggs 1/2 tsp pure vanilla extract 1/2 tsp pure salt 2 cups nuts, chopped 1 cup chocolate chips (or 1/2 cup nibs) 2/3 cup coconut flour, sifted Mix together nut-butter, sugar, eggs, vanilla & salt. Stir in nuts, chocolate chips and coconut flour. Drop by spoonful on greased (or parchment paper covered) cookie sheet. Bake at 375 for 13 minutes (or until done to your liking). Cool slightly and remove from cookie sheet. Makes approx 28 clusters....
Read MoreChocolate Chip Coconut Cookies
What recipe blog would be complete without a rendition of the good old, chocolate chip cookie? With this version, adapted from “Cooking with Coconut Flour”, (cliché as it is) you can have your cookie & eat it too. It’s sort of a cross between a chocolate chip cookie & a macaroon. ______________________________________________________________________________________ 1/2 cup butter, melted (or ghee or coconut oil) 1 cup natural sugar 4 eggs 1/2 tsp pure vanilla extract 1/8 tsp pure salt 1 & 1/2 cups shredded coconut (unsweetened) 3/4 cup chocolate chips (or...
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