Strawberry Coconut Milk Ice Cream -- a vegan treat

I once had strawberry ice cream that had whole strawberries in it. Which is nicer in theory than in practice, because whole frozen strawberries are very hard to eat. There are no whole berries in this -- the whole thing has been pureed. But the high ratio f berries to anything else gives it a bit of a kick. Lovely strawberries and cream  flavour. It's vegan, gluten free, grain free, sugar free, and will increase your charisma 10 fold.

ingredients:

1 can organic coconut milk (400 ml)
1/2 cup coconut nectar
800 ml frozen (or fresh) organic strawberries (I used the 400 ml can to measure)

1 tbsp organic vanilla extract
1 pinch sea salt


directions:

1. puree everything together
2. chill
3. freeze in your ice cream maker according to the manufacturers directions

Jumping on the Sauerkraut Bandwagon

Adventures  in fermentation.

Did you know your gut is the corner stone of your immune system. It's true. And did you know eating fermented foods are a perfect way of keeping yourself stocked with the happy little helpful bacteria your body needs? I've never done this before, so here goes!!!

ingredients:

1 small cabbage (about 2 lbs)

1 tbsp sea salt

1 quart mason jar

sharp knife!!


directions:

1. thinly slice and sliver your cabbage
2. mash it with salt in a bowl until it's all happy and juicy and briny
3. pack it into a quart jar, making sure the cabbage is all below the surface of the liquid
4. check every day (or every other day) to remove any 'bloom' that appears on the surface of the water. Continue to make sure the cabbage is all below the surface. If necessary, weight it down.
5. taste it after a week or two
6. once it tastes sour and to your liking, put a lid on it and put it in the fridge

Green Soup -- peas and broccoli do the tango in my crockpot

My crockpot beckoned and I answered. Hello crockpot, here is some green soup for you to make. Split peas, green peas, broccoli. One of those hearty concoctions that make you glad you're hungry. My husband practically rhapsodized as he ate it, and he's not a guy who gets excited about food. Apparently it full on hit some pleasure center of his brain. I think it was the complex layering of flavours that did it for him -- nothing brash, everything subtle, but fully delicious.

ingredients:

3 tbsp extra virgin coconut oil
3 tbsp finely minced garlic
1 1/2 cups finely chopped onion

2 cups green split peas, dry

1/4 cup finely crumbled dried mushrooms

2 cups diced sweet potato

3 cups frozen organic green peas

3 cups diced celery
2 cups diced carrots


4 tsp sea salt
black pepper
1/2 tsp cumin
1/2 tsp chili powder
1 tbsp oregano
1 tbsp herbe de provence

8 cups hot water

after:

2 tbsp lemon juice
salt and pepper to adjust  if needed

500 grams chopped broccoli florets

1 cup hot water


directions:

turn on your crockpot and let it start to warm up!

1. layer the ingredients in the order listed, reserving the ones listed under 'after' for the end of cooking
2. cook until the green split peas have dissolved
3. stir in the lemon juice and adjust the salt and pepper if needed
4. add the chopped broccoli florets and 1 more cup water and let cook until done

Banana Babycakes for Schools

More overripe bananas. This time, these babycakes are good for school. I took 4 over when I went to see my friend Karen. She inhaled them and pronounced them as tasting just like banana bread.

1 cup very ripe banana
2 cups   water

1/2 cup coconut nectar
4 tbsp coconut oil

4 eggs

4 tbsp ground chia seeds

1 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon
1 tbsp vanilla extract

1/2 cup ground hemp hearts
1 cup ground shredded coconut
1 cup ground sunflower seeds



1/2 tsp baking soda


directions:

preheat the oven to 345

1. combine the banana, warm water, coconut nectar, and coconut oil using a hand blender (or by hand)
2. add the eggs and mix well
3. add the chia seed, sea salt, vanilla bean, vanilla extract and cinnamon
4. add the hemp hearts, shredded coconut, and ground sunflower seeds, followed by the baking soda
5. scoop the batter into prepared muffin cups, and bake at 345 for 45 minutes

makes 24 babycakes

Fruity Superfood Berry Energy Squares -- perfect for school

Raw, organic, vegan, sugar free, gluten free, superfood fruity energy squares. A good snack to grab on the go. Delicious, addictive, and fantastic. I put twice the quantity of goji and golden berries in this batch as I usually do. Additionally, the lemon and orange extract boost the fruity-ness of the equation. Since I can't do peanut butter for stuff I'm sending with my son to school, I'm going all berry-splosion on his ass. Kapow!!!!

ingredients:

1 cup raw sunflower  seeds

1 cup shredded coconut

1/4 cup organic sesame seeds

1 tsp orange extract
1 tsp lemon extract

1/4 cup flax meal

1/4 cup wheat grass

1 tbsp maca powder

1/4 cup hemp hearts

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon (if you don't have ceylon, skip this part, because saigon or korintje won't work)

3/4 tsp sea salt

1 cup pitted honey dates

1 cup goji berries

1 cup golden berries

1/4 cup extra virgin coconut oil

1/2 cup coconut butter

directions:

1. in a food processor, combine the raw almonds, pumpkin seeds, shredded coconut, sesame seeds, flax meal, wheat grass, vanilla bean, ceylon cinnamon and sea salt

2. turn on and process until it resembles sand

3. add the dates, goji berries, and golden berries and pulse and then process until ground up

4. add the coconut oil, and pulse

5. add the coconut butter, and pulse

6. divide between 2 square silicone pans, score into pieces, and  chill

7. when fully chilled, break along the score lines, and store in airtight containers in the fridge.

In which I try Again to make lemon macaroons

The secret to successful macaroons, at least according to my husband, is that the shredded coconut be more finely ground. If it's ground, he's a fan. If it's unground, he finds the texture off-putting. These were happily devoured by my son and his friend, as well as by my husband. Actually, I walked in on my 4 year old and his friend stuffing their cookies in their mouths so their hands would be free to snag some more. Then again, with these ingredients, it's not a bad thing.

ingredients:

1/2 cup water + 2 tsp egg replacer

1/2 cup coconut nectar

1 1/2 tsp lemon extract
1 1/2 tsp vanilla extract

1/2 tsp sea salt

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon
1 tbsp ginger

1/4 cup ground chia seeds

3 cups shredded coconut, lightly chopped in food processor or in your coffee grinder

directions:

1. combine the egg replacer and water, then mix in the coconut nectar

2. add the lemon , the sea salt, vanilla bean, ginger, vanilla extract, and ceylon cinnamon

3. mix in the ground chia seeds

4. add the shredded coconut after chopping it in the food processor

5. mix thoroughly 

6. roll into balls and flatten, place on a lined baking sheet

7. makes 24-28 cookies

8. bake at 345 for 16 minutes

9. cool thoroughly

10. store in an airtight container

More Soup! Here I go again ... Vegan, hearty, delicious

In search of the perfect bowl of soup. I want it to be a meal in a bowl -- rich, satisfying, and utterly delicious. This definitely fits the bill.

I mean, seriously. I don't know if I can properly describe the exquisite aroma and flavour of this soup. You'll just have to come over and eat it. Or make some yourself.

xoxo

ingredients:

3 tbsp extra virgin coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion

2 cups dupuy lentils
1/4 cup finely crumbled dried mushrooms
2 cups very finely chopped green cabbage

1/4 cup coconut butter
1/4 cup almond butter

3 cups diced carrots
6 cups diced sweet potato

4 tsp sea salt
1/2 tsp chili powder
1 tbsp marjoram
2 tbsp oregano
1/4 tsp fennel seed


8 cups water


after:

2 tbsp lime juice
2 cups water
salt and pepper to taste


directions:

1. layer the ingredients in the order listed in your crockpot
2. reserve the stuff under 'after' until it's done cooking
3. cook
4. stir and add the 'after' stuff
5. serve
6. like most food of this ilk, it's great after it's had time to meld. Eat it with joy the next day.

Chocolate and Peppermint Macaroons -- vegan real food

I could totally sit in the dark and eat these. Just kidding. They rock, though. These cookies are vegan, gluten free, grain free, sugar free, have a sunny disposition, and combine chocolate and peppermint in a way that will make you say "Hello gorgeous, what fairy tale did you step out of?". For realsies.

ingredients:

1/2 cup water + 2 tsp egg replacer

1/2 cup agave

1 tsp peppermint extract
1 tsp vanilla extract

1/2 tsp sea salt

1 tbsp ground vanilla bean

1/4 cup raw cacao

1/4 cup ground chia seeds

3 cups shredded coconut, lightly chopped in food processor or in your coffee grinder

directions:

1. combine the egg replacer and water, then mix in the agave

2. add the vanilla and peppermint extract, the sea salt, and the vanilla bean

3. mix in the ground chia seeds

4. add the shredded coconut after chopping it in the food processor

5. mix thoroughly 

6. scoop teaspoons of cookie dough onto a baking sheet and flatten slightly

7. makes 30 cookies

8. bake at 345 for 16 minutes

9. cool thoroughly

10. store in an airtight container

Banana Cake -- gluten free, grain free, sugar free, fabulous

There's an age-old question that everyone has to answer at some point in their lives: what do you do with over-ripe bananas? Here is an option, and it's a good one. Coconut nectar does lovely things with fruit flavours, whether it's lemon or orange macaroons, or these cute little banana babycakes. Won't spike your blood sugar, and tastes sweet and delicious. 

ingredients:

2 cups very ripe banana

1/2 cup coconut nectar
4 tbsp coconut oil

4 eggs

2 tbsp ground chia seeds

1 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/2 cup ground cashews
2 cups almond flour



1/2 tsp baking soda


directions:

preheat the oven to 345

1. combine the banana, coconut nectar, and coconut oil using a hand blender (or by hand)
2. add the eggs and mix well
3. add the chia seed, sea salt, vanilla bean, and cinnamon
4. stir in the cashews and almond flour, followed by the baking soda
5. scoop the batter into prepared muffin cups, and bake at 345 for 45 minutes


makes 18 baby cakes

Garlic Bread!

Rolls to go with soup. Savoury, delicious rolls to go with soup. 

ingredients:

1 cup warm water
1 tbsp honey
2 tsp yeast

1/4 cup finely ground chia seeds
1/2 cup quinoa flakes
1 cup almond flour
1 1/2 tsp sea salt
1 tbsp oregano
1 tsp granulated garlic
1/2 tsp chili powder
2 - 2 1/2 cups kamut flour


directions:

1. combine and knead
2. divide the dough into 18 equal parts
3. shape as desire
4. place on a baking sheet
5. allow to rise
6. bake at 345 for 20 minutes

Serve warm with butter for a lovely comfort food.

Chocolate Ice Cream for Zephyr -- vegan and sugar free

My beautiful child asked for chocolate ice cream. How could I say no?

This stuff rocks. The coconut milk makes it really creamy and thick. Fantabulous.

ingredients:

1 can coconut milk

1 tbsp vanilla extract

1/4 tsp sea salt

1/2 cup raw cacao

1/2 cup agave

directions:

1. combine the ingredients -- I like to use an immersion blender, but I'm like that

2. chill the resulting concoction

3. freeze in your ice cream maker according to the manufacturer's specification

Vegetable and Lentil Soup -- vegan, satisfying, delicious dinner

So, here, once again, we are. Crockpot working hard and me resting on my laurels. Papa Ed is coming over tomorrow, and apparently he likes lentil soup. So, I made some. The thing is, the flavour combination in this is extraordinary. It's definitely more than the sum of its parts. Wish I could share it with you. This makes a batch big enough to fill my crockpot. If yours is little, divide the recipe in half. Or make the whole thing and invite someone over to share. So good.

ingredients:

3 tbsp extra virgin unrefined organic coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion
2 cups very finely chopped green cabbage

2 cups du puy lentils

2 cups frozen green peas

1/4 cup almond butter
1/4 cup coconut butter

2 cups diced carrots

6 cups diced sweet potatoes

1 cup diced broccoli hearts

4 tsp sea salt
2 tbps oregano
black pepper

9 cups water (I add boiling)

2 tbsp lime juice


directions:

1. layer the ingredients in the order listed, reserving the lime juice
2. cook (I did it on High for 4 hours)
3. turn off and add the lime juice, stirring thoroughly to make sure the coconut butter and almond butter are fully incorporated
4. serve or let the flavour mature and serve the next day
5. I will definitely serve this with homemade rolls or garlic bread. But it would be great with not-bread toast (plain or savoury) as well.

Apple Sauce School Muffins -- a gluten free, nut free, sugar free little treat

Fresh, delicious apple sauce muffins. How good does that sound?

ingredients:

1 3/4  cups apple sauce (I used homemade, but jar stuff is great. The kind without added sugar imho)
3/4 cup hot water
1/4 cup extra virgin coconut oil
4 eggs

1 tbsp ceylon cinnamon (don't replace this cinnamon with other if you don't have, just skip it, or use just a tsp)
1 tsp saigon cinnamon
1 tsp korintje cinnamon
1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp ground ginger

1/4 cup chia seeds
1 cup ground shredded coconut
1 cup ground sunflower seeds

1/2 tsp baking soda

1 1/2 cups organic thompson raisins (optional)


directions:

preheat the oven to 345

1. melt the coconut oil in the hot water
2. mix in the apple sauce
3. blend in the eggs
4. add the cinnamons, vanilla, ginger, and sea salt
5. stir in the chia, shredded coconut, and ground sunflower seeds
6. mix in the baking soda
7. add the raisins if you are using them
8. scoop into prepared muffin cups and bake at 345 for 45 minutes, or until the muffins spring back when poked lightly


makes 24 muffins

Sweet Potato Soup V 2.O -- vegan, rib sticking good

Different veggies, different day, different soup. The thing that never changes? The yum factor ...

I'm so very into hearty soups these days. This one is pretty fantastic. The almond butter and coconut butter make it very hearty and satisfying, as well as mellow and savoury.

ingredients:

3 tbsp extra virgin coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion

3 cups soaked but not cooked navy beans

3 cups green peas (frozen, organic)
2 cups diced carrots

1/2 cup smooth almond butter
1/4 cup coconut butter

6 cups roughly chopped sweet potato

4 tsp sea salt
2 tbsp oregano
black pepper

7 cups water

2 tbsp lime juice

2 extra cups of water
salt and pepper to taste (I didn't add any extra)


directions:

1. layer the ingredients in the crockpot in the order listed excepting the lime juice, extra water, and any additional salt and pepper
2. cook until veggies are tender
3. stir really well, and add lime juice and extra 2 cups of water. If needed, tweak the salt and pepper.


serve with crusty rolls

delicious!!

Buns to go with Soup -- vegan and delicious

It's nice to have something to spread butter on or dip into thick hearty soup. These are lovely.

ingredients:

1 cup water
1 tsp honey
2 tsp yeast

1 tsp sea salt
1 cup almond flour
1/2 cup quinoa flakes
2 cups kamut flour
1/4 cup ground chia seeds


ingredients:

1. combine the dry ingredients in a bowl
2. mix the honey into water that is just warmer than your finger (bath temp should be fine)
3. mix in the yeast and let it proof
4. pour the slurry onto the dry ingredients and knead until the dough is nice and elastic and has that slightly clammy feeling that we like so well. I use Obsidian Betelgeuse for this (my electric mixer), but it can all be done by hand.
5. divide the dough into 18 equal portions, and form each one into a stick
6. allow to rise then bake at 345 for 20 minutes

For rising, I cover the tray with a piece of parchment paper covered  by a wet tea towel. This keeps the dough from drying out as it rises. I like to let bread dough rise in a closed oven with the light on. This generates enough heat to keep the dough rising and happy.

Sweet Potato and Navy Bean Soup -- another vegan crockpot adventure

I'm fully into hearty vegan soup mode right now. Thick, gluten free, meals in a bowl. Love it. this one is yummy. I served it for a simple Saturday night meal to guests along with freshly baked little rolls.

ingredients:

2 tbsp extra virgin coconut oil
1 1/2 cup finely chopped onion
2 tbsp finely minced garlic

4 cups well soaked navy beans -- not cooked (I use the quick soak method where you bring them to a boil with plenty of water for 1 minute, then remove from heat and let soak for 2 hours. Rinse well, then cook or use in soup)

2 cups diced  celery
2 cups diced carrot

1/2 cup almond butter


4 cups cubed sweet potato

4 tsp sea salt
black pepper
2 tbsp oregano

9 cups water -- I add boiling water

2 tbsp lemon juice to taste
salt and pepper to taste


directions:

1. layer the ingredients in the crockpot in the order listed, reserving the lemon juice and extra salt and pepper til after
2. pour the boiling water over all the ingredients in the crockpot when they are layered
3. cook until the sweet potatoes are softened
4. give everything a stir, and check to make sure all the different ingredients are cooked
5. gently stir everything until the almond butter is evenly suspended in the broth
6. add lemon juice, and adjust salt and pepper if needed
7. serve with crusty bread.
8. I often will make it the day before, and allow it to sit over night to let the flavours meld. Like most soups, this one is great the next day

Orange Coconut milk Ice Cream -- vegan, dairy free, delicious!

Coconut milk is one of my favourite things to use in ice cream because it makes it nice and thick and creamy. Lovely.

The refreshing flavour of orange makes this sweet and spritely ice cream a hit.

ingredients:

1 400 ml can of organic coconut milk (don't use low fat, use regular)
1/2 cup coconut nectar

1 1/2 tsp orange essence

1/4 tsp sea salt


directions:

1. combine the ingredients and chill
2. freeze in your ice cream maker according to the manufacturers directions.

Butter Cream Icing for Vanilla Cake

butter cream icing for vanilla cake:

ingredients:

1/4 cup butter, room temperature
1/4 cup agave
pinch of salt
1 tsp vanilla extract


directions:

1. combine the ingredients
2. chill
3. spread on your cake

This frosting will work well to help decorative berries adhere ...

Vanilla Cake Take 2 -- gluten free, grain free, sugar free, birthday cake!

It's Aidan's birthday, and he wants a spiderman cake. This is the recipe I came up with for Karen to use. Vanilla buttercream frosting will help raspberries and blueberries adhere in the appropriate blue and red pattern. Delicious!

ingredients:

3/4 cup agave

1/2 cup organic butter

1 cup boiling water

1 tbsp organic vanilla extract

 2 tbsp ground chia seeds

1 tbsp ground vanilla bean

1 tsp sea salt

1 tsp ceylon cinnamon

1/2 cup finely ground raw cashews

1/2 tsp baking soda

4 eggs

2 cups almond flour 

directions:

preheat the oven to 345

1. pour boiling water over room temperature butter to melt it

2. when it is melted, add the agave and vanilla extract

3. add the chia seeds, vanilla, sea salt, cinnamon, and let it sit for 10 minutes

4. add the baking soda

5. add the eggs and mix well

6. add the almond flour, and combine fully

7. add the finely ground cashews

8. scoop the batter into prepared muffin cups

9. bake for approx 30-35 minutes, until the cakes feel firm and springy to the touch

or

10. pour the batter into prepared pans (buttered and lined with parchment)

11. bake for 40-45 minutes, until the cake feels firm and springy to the touch

remove the cakes from the oven and allow to cool before removing from the pan

This recipe makes 24 babycakes, or a couple of small layers. Double for a 2 L cake, although you might have a bit of batter left for a baby cake or two.


Buttercream Frosting for Vanilla Cake

Strawberry Banana Smoothie -- gluten free, vegan, sugar free fun

My son asked for this, so I made it. I'm not a big fan of 'drinking your calories' for children, but sometimes a special treat is in order. Does that make me sound like one of those terrible controlling mothers? Probably.

ingredients:

1/2 cup unsweetened almond milk
1/2 cup frozen strawberries
1 small banana (or 1/2 of a banana)
a few drops of vanilla stevia to taste, depending on how sweet the berries are


directions:

1. pour the almond milk over the frozen strawberries (or use fresh if you like) and let sit for a few minutes until the berries soften and defrost a little
2. when the berries are a little less frozen, blend with an immersion blender (or use  a jar blender if you've got one)
3. add the banana and vanilla stevia and process until smooth
4. serve


This is like a milk shake in my opinion.