Cranberry Freeze

Cranberry FreezeIngredients:
4 cups ice
2 cups water
2 cups organic cranberries
1/4 cup lemon juice
3 tbsp organic palm sugar
Pinch of cayenne pepper

 

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.

Babaganoush

BabaganoushIngredients:
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.

Gluten Free Garden Bread

Gluten Free Garden BreadIngredients:
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.

Tomato Hummus and Guacamole Stack

Tomato Hummus Guacamole StackIngredients:
4 tbsp hummus
2 tbsp guacamole
1 large organic tomato
Fresh organic greens

 

 

Slice the tomato and cut in half. Place two of the slices on a bed of greens and cover each layer with hummus or guacamole, alternating on each level. That’s it! I will post recipes for homemade hummus and guacamole in the upcoming weeks. :)

Blueberry Smoothies

Blueberry smoothie recipe2 cups blueberries
2 cups coconut milk
1/4 cup lemon juice
1 orange
4 packets stevia
Ice

 

Wash 2 cups of blueberries and place them in the blender along with 2 cups of coconut milk, 1/4 cup of lemon juice, the juice from 1 orange and 4 packets of stevia. Blend until smooth. Fill the blender to the top with ice and blend until the ice has been fully incorporated. Enjoy!

Vegan, Gluten Free Friendly

St. Patricks Day Leprechaun Parfait

Leprechaun ParfaitFor those of us who want a healthy and naturally green treat for St. Patty’s day, I present to you the leprechaun parfait. This would make a wonderful breakfast or dessert for this special day in March.

Filling:
2 avocados
1/2 cup coconut cream
1/8 cup lemon juice
1 orange
3 tbsp vanilla extract
4 packets stevia

Topping:
4 kiwis, sliced
1 cup pistachios, crushed

Place a can of coconut milk in the refrigerator for a half hour or so to allow the liquid and “cream” to separate. After it has separated, remove only the thick white “cream” from the top and set aside the liquid for use in a smoothie or other recipe later. Place the coconut cream into the food processor along with the meat from two medium sized avocadoes, 1/8 cup of lemon juice and 4 packets of stevia. Mix until smooth. Peel an orange and add to the mix along with 3 tbsp of vanilla extract. Process again until smooth.

Pour a small amount of filling into the bottom of the wine glasses. Top with a layer of pistachios and a layer of sliced kiwi. Add the remainder of the filling to each glass before adding a final layer of topping.

Kombucha Tea Recipe

Kombucha RecipeToday was the day for our new scoby to begin its life as a kombucha maker. Since I didn’t have a 1 gallon container, the little guy had to be split in two to fit into two half gallon batches. Hopefully that won’t hurt anything.

The tea for each of the half gallon batches contained the following ingredients:

1/2 gallon water
3 organic green tea bags
1 inch piece of ginger
1/2 cup organic palm sugar

I let this mixture steep for 1 hour and cool completely before removing the tea bags and ginger. It was at this point that I added the scoby and existing kombucha juice that it was living in to the two jars. I saved the ginger in the freezer to add back to the kombucha post fermentation for additional flavoring. Fermentation should take 1-2 weeks.  I will post an update once we get there!  Test your Kombucha with a ph strip or meter before your first taste,  it should be at a ph of 3.0 when complete.

See our post on Making a Kombucha Scoby for information on how to make your own scoby from store-bought raw Kombucha.

Cream of Mushroom Soup – Vegan

Cream of Mushroom Soup - VeganIngredients:
2 cups flax or coconut milk
2 cups mushrooms, sliced
1 yellow onion
1 sweet potato (optional)
1/2 cup water
Salt and pepper to taste

 

If you choose to include a sweet potato (I used a sweet potato in place of the traditional white potato because it is healthier, but for a more authentic taste and look you could use a white potato), be sure to cook it first. Add the cooked sweet potato into a food processor along with the milk, onion, mushrooms (if you want a smooth soup) and water. You can keep the mushroom slices whole of course if you prefer them that way.  Process until smooth and transfer all the ingredients to a pot.  Add salt and pepper to taste.  Simmer on low until cooked through and serve immediately.

Green Goddess Dressing – Vegan

Vegan Green Goddess DressingIngredients:
1/2 cup vegan cheese spread
1/2 cup coconut milk
1/2 cup parsley
1/4 cup chopped green onions
1/4 cup lemon juice
2 tsp capers
1 tsp black pepper
salt to taste

First make the cheese spread using the recipe here: Vegan Cheese Spread Recipe and measure out 1/2 cup.  Place all ingredients into a food processor and blend until smooth. Serve over salad or vegetables. Leftovers may be stored in the freezer for later use.

Vegan Cheese Spread

Vegan Cheese Spread RecipeI am not a very fussy person, so this is not a fussy recipe. I have tried almost every gluten free version of vegan cheeses that exists and while some of them taste ok, I am not a fan of the ingredients list on most of them. This is a homemade cheese spread recipe that can work well for some recipes that call for cheese or a cheese spread. If you took the time to dehydrate this it could even be sliced. Some day when I have extra time to spare I might try that, but for now this will suffice. :)

Ingredients:
1 1/2 cups nuts (I used raw cashews) soaked overnight. You can use plain water, or this is also a great use for the coconut water left over after using the cream portion of a can of coconut milk for other recipes.
1 clove garlic
2 tbsp lemon juice
2 tbsp nutritional yeast
salt to taste

Place all ingredients into a food processor and transfer into tart or cupcake molds once smooth. The molds you select should be based on the portion sizes you intend to use it for later. Allow to set up in freezer and you can then unmold them and keep any portions you don’t use immediately in the freezer for future use. The molds not only keep the spread in usable portions, but it makes for a lovely presentation as well.

You can use this as a base for dip, in place of cheese or mayo on sandwiches, or as a spread for crackers or veggies. It could easily accept additional flavors as well if you wanted to make it tex-mex, or onion flavored. Enjoy!

From a family member that has been hard to convert: “This is better than any of that $hit you bought at the store.” I guess it must be a win. :)