Posts made in March, 2012

creamy cauliflower soup

Posted by on Mar 29, 2012 in soups, vegetables | 0 comments

 

Taylor and I did a cleanse last week.  This soup was the highlight of the meals I made.  The creamy texture was so comforting and filling to me, and the garlic and onions gave a rich and delicious flavor to the soup.  Even though cauliflower is very low in calories, this soup was surprisingly satisfying.  Here’s a little cauliflower trivia for you:  Did you know that cauliflower means “cabbage flower”?  And Mark Twain once called it “cabbage with a college education”.  This smart little cabbage flower deserves a place in our diet, and I hope you enjoy this delicious way of including it.

Creamy Cauliflower Soup

  • 1 cup filtered water
  • 1/2 cup raw cashews
  • 1 tablespoon olive oil
  • zest of one lemon
  • juice of a lemon
  • 3 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • fresh or dried herbs to taste (I used 1 tablespoon of Bragg Organic Sprinkle)
  • 1 head of cauliflower
  • 1 purple onion, peeled
  • bulb of garlic
  1. In a Vitamix or other blender, soak the cashews in the filtered water for several hours.
  2. Steam the cauliflower, purple onion, and garlic.
  3. Add the olive oil, zest of lemon, juice of lemon, sea salt, pepper, herbs, and steamed cauliflower, onion, and garlic (the steamed garlic should be easy to squeeze out of the peel).
  4. Put the lid on the Vitamix, and place a towel over the lid.
  5. Blend until smooth and creamy.
  6. Serve hot.
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gutty putty

Posted by on Mar 26, 2012 in featured, snacks | 1 comment

The name of this kid-friendly snack makes me smile.  My mom used to make a version of this snack for my brother and I growing up.  It was definitely a treat as the tastes of peanut butter and honey blend perfectly together.  And, it was a treat for my body too as the peanut butter provides protein and the flax seed meal provides fiber, anti-oxidants, and of course omega-3 fatty acids.  I now make this for my own children, and I hope they will have the same memories I do when they are older.

“Gutty Putty”

  • 1 cup organic peanut butter
  • 1 1/2 cups flax seed meal or ground flax seeds
  • 1 cup finely shredded coconut
  • 3/4 cup honey
  1. Combine all ingredients in a large bowl.
  2. Form balls by rolling the mixture between the palms of your hands.  My kids love this!
  3. Refrigerate for about an hour.
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Easy Salmon Marinade

Posted by on Mar 22, 2012 in meat | 0 comments

This marinade recipe was given to me by my college roommate, and it works equally well for salmon or chicken.  The blend of sweet and salty make for a savory dish that I keep returning to over and over.  Wild sockeye salmon is the best way to get in a good dose of omega-3 fatty acids, so we have this salmon dish at least once a month.  I hope you enjoy it as much as we do!

Easy Salmon Marinade

  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 1/4 cup tamari
  • 1/2 cup lemon juice
  • 3 cloves minced garlic
  • 4 salmon fillets
  1. In a medium sized bowl, whisk together the dijon mustard, honey, tamari, lemon juice, and garlic.
  2. Place the salmon fillets in the marinade, cover, and refrigerate for several hours.
  3. Preheat the oven to 350 degrees.
  4. Wrap the fillets in parchment lined foil.
  5. Bake for about 20 minutes, unwrap, and serve.
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gluten free banana bread

Posted by on Mar 20, 2012 in fruit, grains, snacks | 0 comments

I’m convinced warm, soft banana bread fresh from the oven is just about the perfect comfort food.  On this cold raining weekend morning, I made this delicious bread, which filled my house with that inviting smell.

Bananas are extremely high in potassium, yet very low in sodium thus having a perfect ratio for preventing high blood pressure.  Bananas also consist mainly of sugars and fiber, which makes them ideal for an immediate and slightly prolonged source of energy.   Lastly, bananas contain tryptophan, an amino acid that can be converted to serotonin, which helps improve your mood, and are relatively high in iron, which helps improve the body’s hemoglobin function.  So bake this nutritious breakfast bread or snack and enjoy these health benefits.

gluten free banana bread
Author: 
Recipe type: bread, breakfast, snack
 
Ingredients
  • 2 cups brown rice flour blend
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon xanthan gum
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 2 very ripe bananas, mashed
  • ½ cup agave nectar or honey
  • 2 eggs
  • ½ cup almond or coconut milk
  • ½ cup raw coconut oil
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the brown rice flour blend, baking powder, baking soda, xanthan gum, sea salt, and cinnamon.
  3. In a large mixing bowl, combine the mashed bananas, agave nectar, eggs, almond or coconut milk, and coconut oil.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until well combined.
  5. Grease a bread pan with an oil mister or cooking spray, and pour the mixture into the pan.
  6. Bake for 1 hour or until a knife inserted in the center comes out clean.

 

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Blueberry Muffins

Posted by on Mar 16, 2012 in breakfast, fruit, grains | 0 comments

These were a hit with my daughter and her friends at a recent sleepover at our house.  They polished off the batch before I got home from Pilates!  And, those nutritious little berries gave them a boost of vitamin C (25% of the daily requirement) and anti-oxidants (they are near the top of the list of anti-oxidant foods) while providing a good source of fiber and energy for their tired little bodies.

Blueberry Muffins

  • 2 cups brown rice flour blend
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups fresh dry blueberries
  • 1/2 cup agave nectar
  • 1/2 cup almond or coconut milk
  • 1/2 cup grapeseed oil
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, combine the brown rice flour blend, baking powder, baking soda, xanthan gum, sea salt, and nutmeg.
  3. In a large mixing bowl, combine agave nectar, milk, grapeseed oil, eggs, and vanilla extract.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until well combined.
  5. Gently fold the blueberries into the muffin mixture.
  6. Grease the muffin pan with an oil mister or cooking spray and fill the muffin pans 2/3 full.
  7. Bake for 18-25 minutes or until the tops are golden.
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