Friday, November 21, 2014

Super Easy Sauerkraut

Whole New Mom has this super easy way to add pro-biotics (beneficial bacteria) to your diet. Sauerkraut!  I love how easy it is.

photo as noted from Whole New Mom
salt (Please use a “non grocery store” salt like Real Salt or Himalayan Salt)
bay leaves (optional)
caraway seeds (optional)
1. Slice cabbage thinly. This can be done with a knife, a mandolin slicer, or the slicing attachment on a food processor.
2. For every kilo of cabbage, mix with 20g of salt, or, for every pound of cabbage, mix with 9g of salt, about 2 tsp of finely ground salt.
3. Toss cabbage and salt with your hands so it is well distributed and let rest, about one hour.
4. Knead/massage the cabbage with your hands, to encourage more juice to come out. Add optional bay leaves (about 1 per lb) and/or caraway seeds (about 1 tsp per lb).
5. Pack tightly into a jar. I usually grab a handful, drop it into the jar, and then use my fist to push it down well. You can also use a pounder, or something like a thick stick.
6. Once all the cabbage is in, make sure there is enough liquid to cover the cabbage by about an inch. Weigh the cabbage down, as discussed above.
7. Put a lid on the jar. Be aware that you will need to occasionally let the C02 out that will accumulate.
8. Set it out of direct sunlight and let sit for at least 4-6 weeks. 4 weeks is the minimum required for the full cycle of probiotics to develop. Exact fermenting times will depend on ambient temperature and your tastes. The sauerkraut pictured has sat for a month, and it could use a little more time.
9. Put in the fridge to slow fermentation. Enjoy probiotic goodness!

Thursday, November 20, 2014

How to Find Gluten Free and Vegan Items at Trader Joe's

I love me some Trader Joe's. I may possibly love them even more for putting these awesome links on their website. This page lists every item that is gluten free.

This one shows all items that are vegan.

These links would be a great way to make a shopping list. I know sometimes Tjoes discloses that facilities are not gluten free, so it would be worth checking on the package if you are celiac or really sensitive to make sure it is not processed in a facility that processes wheat.

Wednesday, November 19, 2014

What's for Dinner Tonight? Ham, Kale and Red Pepper Dairy-free Risotto

My kids loved this. I loved it because anything with the nutrients of kale and red pepper baked in makes me feel great eating it. This recipe would be great without the ham, too, if you are vegan.
2 TBS extra virgin olive oil
1/2 onion, finely chopped
2 cloves garlic finely chopped
2 cups rice
salt and pepper
1/4 cup white wine
4 cups vegetable or chicken broth
1 cup water
2 and 1/2 cups kale, chopped into 1 inch pieces
1/4 cup chopped red pepper
1/2 tsp McCormick smoked paprika
1 package smoked ham (already cooked)

1. Preheat oven to 375F. In a saucepan heat the oil over medium heat. Add the onion and cook until softened (about 4 min). Add the garlic and rice, season with 1 and 1/2 tsp salt and 1/4 tsp pepper. Stir the rice in the pan until it is toasted. Add the wine and cook for a minute more. Mix in the the broth, water, kale, and red pepper. Transfer to an oven safe baking dish. Bake uncovered for 35 minutes.
2.Take out the risotto and  stir in the chopped ham. Bake uncovered for 5-10 minutes or until the rice is cooked through.l

I am posting this at Allergy-free Wednesdays.

Paleo Cucumber Noodles with a Raw Pumpkin Seed Pesto Sauce

Nourishing Meals, one of my all time favorite blogs, came up with this super fun noodle alternative: Cucumber Noodles!  They are the authors of one of my very favorite cookbooks, too, the Whole Life Nutrition Cookbook. These nutritionists have easy meals with wholesome ingredients. If you want to eat whole foods or have a  lot of food allergies this is just the ticket. Their recipes usually have limited ingredients and are always delicious and healthy!!

photo from

4 medium cucumbers (middle eastern or english)

1 cup raw pumpkin seeds, soaked 
1 cup water
½ cup freshly squeezed lemon juice
2 to 3 garlic cloves, peeled
1 teaspoon sea salt
4 cups fresh basil, packed
½ cup extra virgin olive oil

Other Ingredients:
3 to 4 Roma tomatoes, chopped
nasturtium flowers (or other edible flowers)
fresh basil leaves

To make the sauce, place pumpkin seeds into a bowl and cover with filtered water. Soak for about 6 hours. Then drain and rinse.

Place pumpkin seeds, water, lemon juice, garlic, and salt into a blender and blend until smooth. Then add the fresh basil and blend again. Add the olive oil and blend on low speed until combined. Taste and add more salt if necessary. 

Use your spiralizer to make the cucumber noodles. Place them into a bowl and toss with about 1 cup of the pesto sauce. Add any additional ingredients. Serve immediately. Place extra sauce in the refrigerator for up to a week (or freeze in ice cube trays). Yield: about 4 servings

Tuesday, November 18, 2014

Roasted Rainbow Carrots with Thyme

The Pretty Bee has this super yummy recipe for roasted carrots. I love roasting vegetables! This is a little out of the box, but this could even be a fun side dish at Thanksgiving!
photo from The Pretty Bee

Roasted rainbow carrots and thyme make a great side dish for a special meal!
Recipe type: Side Dish
Serves: 6
  • 1 bunch rainbow carrots, peeled and sliced lengthwise
  • fresh thyme or another fresh herb of your choice
  • ¼ cup olive oil
  • sea salt
  • pepper
  1. Preheat oven to 450 degrees. Lay the carrots and thyme on a cookie sheet.
  2. Drizzle with olive oil.
  3. Sprinkle with salt and pepper.
  4. Bake at 450 degrees for about 50 minutes until carrots are tender.

Monday, November 17, 2014

Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones

Gluten Free Vegan Love has this super yummy starbucks Paleo copycat! For those of you that are grain free, this will be a huge score!  Instead of the cashew glaze I would use a version of this frosting with more rice milk to make it more runny.
photo from Gluten-free Vegan Love

Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones Recipe:

*Makes 8 scones (or can be cut into smaller pieces for more servings…)
Scone Ingredients:
  • 1 1/4 cups pureed cooked pumpkin — at room temperature (if using homemade, make sure it is strained well)
  • 1/2 cup coconut oil
  • 1/4 cup coconut butter (manna)
  • 3/4 cup maple syrup (or another liquid sweetener) — at room temperature
  • 1/4 cup hot water
  • 1 tbsp pure vanilla extract
  • dash of salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp allspice (omit for AIP)
  • 1/8 tsp nutmeg (omit for AIP)
  • 1 1/2 cups coconut flour
  • 1 cup tapioca starch
Glaze Ingredients:
  • 1 cup cashews, pre-soaked and strained (I was in a rush, so just soaked mine in boiling water for 15 mins. For AIP version, use 1 cup warmed coconut manna instead)
  • 1/3 cup maple syrup (or another liquid sweetener)
  • 2 tbsp coconut oil
  • 1 tbsp non-dairy milk (I used unsweetened vanilla almond milk. Use coconut milk for AIP)
Pumpkin Spice Drizzle:
  • a third of the glaze mixture above (see directions in step 7)
  • 2 tbsp pureed cooked pumpkin
  • 1 tbsp non-dairy milk (I used unsweetened vanilla almond milk. Use coconut milk for AIP)
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg (omit for AIP)
1. Place coconut oil and coconut butter in an oven safe baking dish or glass container and place in a toaster (or microwave) for a few minutes to warm up the oil and butter and let them melt a little. Note: If your maple syrup or pumpkin puree are colder than room temp, include them in this as well so that all the ingredients are warm enough not to make the coconut oil solidify.
2. Pour the coconut oil, coconut butter, pumpkin puree, maple syrup, hot water, vanilla, and spices into a large mixing bowl and blend all the ingredients together into a smooth mixture using an immersion blender (you can also mix by hand or put this mixture through a food processor and then pour into a mixing bowl).
3. Cut out a piece of parchment paper large enough to cover a cookie sheet. Place it on a cutting board and set aside.
4. Add coconut flour and tapioca starch to the liquid mixture in the mixing bowl and mix using a wooden spoon to combine the liquid ingredients with the dry. Now it’s time to get your hands dirty — you’ll notice the batter will need more mixing than your wooden spoon can handle. Use your hands to thoroughly knead the dough and then lump it into a large ball.
5. Place the dough ball onto parchment paper on the cutting board. Flatten it with your hands into a 1″ tall disc. Fix up and round off all the edges with your hands so that the disc looks nice and rounded everywhere. Using a knife cut the disc into 8 triangles (I first cut mine into 4 parts forming a cross, and then cut each triangle in half). Do not separate the scones just yet. Place the entire cutting board into the fridge and refrigerate for at least 20 minutes.
6. Preheat oven to 350F. Once the scones have chilled, remove from the fridge and transfer the parchment paper along with the scones onto a cookie sheet. Carefully separate and spread the scones apart on the cookie sheet on top of the parchment. Bake scones for approximately 22-26 minutes (watch the edges and remove from oven when they begin to brown up). Then, cool the tray on a cooling rack for 10 minutes.
7. In the meantime prepare the glaze by placing all glaze ingredients in your blender and blend on high until smooth. I used my Vitamix for this and recommend it for smoothest results (or another high power blender). If your blender isn’t up to scratch, you may want to add a tiny bit more non-dairy milk to help it blend better. Once the scones are cooled a little, use a spoon to spread this glaze over each scone, but RESERVE about a third of the mixture for the next step (just leave it in the blender).
8. Add pumpkin spice drizzle ingredients to the blender. Blend on high to create a smooth mixture. Transfer into a squirty bottle or a piping bag and then drizzle over the glaze on the scones. Serve warm with a hot cup of coffee, or enjoy these chilled (or reheated in the toaster) for an incredible breakfast treat!
Happy Baking!
Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones {Refined Sugar-Free, AIP-friendly}

{Gluten and Dairy Free} Family Favorite Crockpot Chili

Here is my comfort food. I know this isn't the most "healthy" recipe at a glance. But I add 1 red pepper to give it vitamin c. Also, the tomatoes have lycopene. Then if you add a nice fresh salad on the side, this meal is not too bad. It's perfect for a cold day. And the recipe is SO easy.
 Prep time 20 minutes. Cook time Low 6-8 hours, High 3-4 hours.
Everything is in the crockpot and ready to go!

2 pounds ground beef
1 large onion chopped
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
2 TBS chili powder
1 and 1/2 tsp ground cumin
1/2 teaspoon salt
1/2 tsp pepper
1/4 tsp coriander
1 tsp smoked paprika
1 cup chopped spinach
1/2 tsp oregano
3/4 red pepper chopped fine
1 can 15 or 16 oz kidney, pinto or black beans

1. Cook beef in skillet over med heat, stirring occasionally until brown; drain.
2. Mix beef and remaining ingredients except beans in 3.5 to 6 quart slow cooker.
3. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until onion is tender.
4. Stir in beans. Cover and cook on high heat setting 15-20 minutes or until slightly thickened. Sometimes I add one can of Stagg's Chili (classic) when I add the beans. It adds to the volume, and the flavor.

Serve topped with Daiya cheese, guacamole, and scallions or dairy free sour cream recipe here. I also like to add some Vegenaise. It tastes like sour cream!  I may top with Fritos or Food for Life brown rice tortillas cut into pieces. I am posting this at Allergy-free Wednesdays.