A wonderful discussion on the connection between GMO’s, glyphosate and Celiac disease.
Fall is here! To celebrate, we have re-made a favorite autumn treat in a healthier and much more digestible fashion. Blend or whisk cream ingredients until the milk becomes frothy. Pour over your favorite organic coffee. Makes 2-4 servings depending on how much milk you prefer in your drink.
What a smart kiddo! Sweet potatoes were said to be one of the safe conventionally grown crops to eat. While I am not an expert in which chemicals are more or less harmful than others, I would much prefer that my sweet potatoes are not sprayed with anything. From this point further, we will be buying only organic sweet potatoes until we can grow them ourselves.
To embrace the final days of summer, we decided to indulge in one more frozen treat. Wash the cranberries and place them in a saucepan with 2 cups of water. Simmer until the berries start to break apart and allow to cool. Place the cooled berries in a blender with the ice, lemon juice, palm sugar and cayenne. Blend until all of the ice is completely crushed and enjoy.
Nothing like a puppy playing pattycake to brighten up your day. 🙂
1 organic eggplant
2 cloves garlic
1 organic jalapeno pepper
1/4 cup tahini
1/4 cup organic lime juice
2 tbsp apple cider vinegar
2 tbsp organic olive oil
1 tsp dried mint
pinch himalayan salt
water as desired
peppers or chips for dipping
Wash and peel the eggplant, slice thinly and cook thoroughly on a baking sheet in a 350 degree oven. Once the eggplant has cooked, allow it to cool. Add all the ingredients to a food processor and blend, adding water until you reach the desired consistency (we chose to leave ours thicker). Season to taste. Serve with peppers or chips to dip.
Since we have issues with cow milk in our household, this recipe uses goat cheese in place of the parmesan. You could use organic parmesan in place of the chevre if cow milk is not a problem for you.
Preheat a skillet while preparing the ingredients (a hot skillet is important so the coating does not stick). Wash, peel and slice the eggplant into thin slices. Whisk 2-3 eggs in one bowl, and mix the dry ingredients in a separate bowl. Dip the eggplant slices in the egg mixture and transfer to the dry ingredients bowl to coat thoroughly. Coat the skillet with olive oil or butter and cook the eggplant until the coating is golden on all sides.
Once you have cooked all the eggplant slices, pour a layer of pasta sauce into the bottom of a casserole dish and arrange the slices in a layer on top. Crumble chevre over the top of the eggplant and cover with another layer of sauce. Continue to arrange the remainder of the eggplant, chevre and sauce in layers. On top of the final layer of eggplant, cover with additional sauce and chevre. Place into a preheated 350 degree oven for 1/2 hour to warm the sauce and chevre. Serve warm and enjoy!
4 cups organic arugula
2 cups organic roasted eggplant
2 cups organic ground flaxseed
1 cup organic spinach
1 large organic bell pepper
5 organic eggs
2 tbsp onion powder
1 tbsp minced garlic
1 tbsp finely chopped oregano
1 tbsp fresh thyme
1 tbsp baking powder
1 tbsp baking soda
1/4 tsp xanthan gum
Himalayan salt to taste
Olive oil or butter to coat loaf pans
Additional onion powder for topping
Place the arugula, spinach, eggplant, bell pepper and eggs into the food processor and blend until smooth. Add the onion powder, garlic, oregano, thyme, baking powder, baking soda, salt and xanthan gum, and pulse to incorporate evenly. Transfer to a bowl and mix with the flaxseed. Coat two loaf pans with olive oil or butter and line the bottom with parchment paper for an easier release. Pour even amounts of the batter into the two pans and place into a preheated 350 degree oven until completely cooked (toothpick test, browned crust on top and release from sides of pans). Allow to cool on a rack, slice and store in the refrigerator for up to a week or the freezer for a few months.