Rice Milk
I’ve made rice milk a few different ways. Here’s the method that works best for us….. 1 cup brown rice* 4 cups cold water sweetener of choice** (optional) Step 1: *Soak rice in approximately 3 cups of water overnight, then drain and discard soak water. OR – Skip the soaking step and use truRoots germinated brown rice – dry – straight out of the bag. Step 2: Blend rice and cold water in a blender for about 2 minutes. Step 3: Strain through a fine mesh strainer, cheesecloth, or coffee filter. OR – Let sit in blender for about 10 minutes until any...
Read MoreMaple-Cinnamon Pumpkin Seed Butter
1 & 1/2 cups pumpkin seeds 1/2 cup melted coconut oil or butter 1 TBSP maple syrup (or 6 drops of liquid stevia) 3 tsps cinnamon 1/2 tsp pure salt Put all ingredients into a food processor or Vitamix blender, and blend until creamy. ______________________________________________________________________________________ SIDE NOTES: ~ Pumpkin seeds are a delicious, nutrient dense food. They are on the dry side, so need oil if blending into butter. No need to fret about this, as coconut oil is super-nutritious and will not cause weight gain (in fact, you’re likely to lose weight if...
Read MoreGarlic Cream Sauce
1 TBSP ghee (or butter) 3 cloves of garlic, minced 2/3 cup unsweetened coconut milk (regular, not “light”) 1/4 tsp pure salt 1 TBSP lemon juice In a small pot, saute garlic in ghee over medium-low heat until lightly golden (about 2 or 3 mins). Add coconut milk, salt, & lemon juice. Simmer for about 5 mins. Done! ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from The Spunky Coconut Cookbook – A very easy, delicious cream sauce. ~ Pictured above, I tossed this tasty sauce with brown rice pasta, artichoke...
Read MoreApple and Cheese
I know – not much of a recipe, but my son just mentioned the other day that none of his friends at school had ever heard of eating apple and cheese together. It’s one of our favorite snacks! We like it with a sharp, raw cheddar. So….just an idea if you’ve never tried it =) Along the same lines…..the kids really like this sandwich: TOASTED-CHEESE-&-APPLE-SANDWICH For those avoiding certain foods, this recipe falls into the following categories: Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Can use raw cheese if on a raw food...
Read MoreBasic Fried Tempeh
In case anyone is avoiding tempeh because they simply don’t know how to handle it, I hope these photos help… It’s certainly not the only way to prepare tempeh, but one of the easy, versatile ways we enjoy it. First, cut tempeh in half right through the plastic. Then squeeze out each half (gently pushing from the ends). Next, cut each half again so you have 4 quarters. Stand each quarter on its side and slice in half. You should now have 8 thin slices of tempeh. Heat oil of choice over medium heat in a large saute pan and saute a few chopped up cloves of garlic for a minute...
Read MoreSweet & Salty Mahi
1/4 cup tamari/soy sauce 2 TBSP honey 1 garlic clove, minced or crushed 2 mahi filets (about 7 ounces each) In a small bowl (or measuring cup), whisk together soy sauce, honey, and garlic. Place filets in glass pyrex dish and pour marinade over the top. If you have time, cover and let marinate in the refrigerator for an hour or two. Cook under broiler (on high) for 3 to 4 minutes on each side (or until done to your liking). ______________________________________________________________________________________ SIDE NOTES: ~ Very basic, very tasty, very kid-friendly. I’ve made this...
Read MoreEasy Black Bean Chili
1/4 cup coconut oil 2 cups chopped onions (one medium to large onion) 2 medium red bell peppers 6 garlic cloves, chopped 2 TBSP chili powder 2 tsp dried oregano 1 & 1/2 tsp ground cumin 1/2 tsp cayenne pepper 3 cans black beans, drained, 1/2 cup liquid reserved 1 16-ounce can tomato sauce Optional Add-ins: chopped fresh cilantro sour cream grated monterey jack or cheddar cheese chopped green onions Heat oil in large saute pan over medium heat. Add onions, bell peppers, garlic, and sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, cayenne, and cook 2...
Read MoreCorn Bread
6 eggs 1/3 cup butter or ghee, melted 1/3 cup honey 1/2 tsp pure vanilla extract 1/2 tsp pure salt 1/4 cup coconut flour, sifted 1/2 tsp baking powder 1/3 cup cornmeal Mix together eggs, butter, honey, vanilla, and salt. Combine coconut flour, baking powder, and cornmeal, and whisk into batter until there are no lumps. Fill greased 8X8 square baking dish. Bake at 400 degrees for 18 – 20 mins. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from Cooking with Coconut Flour. ~ Nothing like a bowl of chili when it’s...
Read MoreBlondie
A sweet treat in honor of Halloween…. 🙂 2 eggs 1/4 cup honey 1/4 tsp vanilla creme liquid stevia** 1 cup almond butter (or other nut-butter) 1/4 tsp pure salt 2 TBSP coconut flour, sifted 1 TBSP brown rice flour 1/4 cup high quality choc chips (or nibs) 2 TBSP coconut oil, melted 1/4 cup chopped walnuts (optional) choc chips for sprinkling over the top Preheat oven to 325 degrees. Mix together all ingredients except walnuts and second round of choc chips. Fold in walnuts. Press batter into well greased square baking dish. Top with chocolate chips. Bake for 25 mins....
Read MoreRefrigerator Oatmeal
Yet another version of oatmeal we like for variation, moreso in the warmer months…. 1/2 cup rolled oats 1/2 cup milk of choice 1/2 TBSP chia seeds (optional) 1/8 tsp cinnamon 1/2 TBSP ground flax seeds berries extra milk for serving Before bed, mix together oats, milk, chia seeds, and cinnamon. Cover and place in refrigerator over night (I use a glass pyrex bowl w/ lid). In the morning, sprinkle ground flax, berries, and milk over the top. Serves 1. ________________________________________________________________________ SIDE NOTES: ~ Adapted from...
Read MoreTraditional Breakfast Porridge
1/2 cup rolled or steel cut oats (can use gluten free oats) 1/2 cup water (for soaking) 1 TBSP plain yogurt (or lemon juice if dairy intolerant) 1/2 cup water (for cooking) 1/4 tsp pure salt 1/2 TBSP ground flax seeds (real) butter (or coconut oil) sweetener of choice Before bed, mix oats, 1/2 cup water & yogurt together in small saucepan. Cover & leave in a warm place overnight (see notes below). In the morning, bring an additional 1/2 cup of water to a boil in a separate pot or tea kettle, then add it to the oat mixture, along with the salt. Stir once to combine, then cover...
Read MoreCrispy Kale
1 bunch of kale coconut oil, melted pure salt Preheat oven to 375. Fold kale leaves in half (lengthwise) at the stem, and with one slice, cut the stem out & discard. Tear or cut the kale into bite sized pieces. Pour some oil into a large bowl, add the kale and toss well to combine. Spread the kale onto 2 baking sheets and sprinkle with salt Bake until crispy but not burnt (should take approx 10 to 15 mins). ______________________________________________________________________________________ SIDE NOTES: ~ This is a really simple, yummy way to serve kale. Extremely kid friendly. To us,...
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