OVERNIGHT BUCKWHEAT GROATS

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This is a spin-off from overnight oats which are a hit in my home. These can fulfill that evening sweet tooth so many of us experience. Since its kept in the fridge, I’ve been heating over a low medium heat with a T of coconut oil to warm it. 

Makes 2 servings
Ingredients
1 cup of dried buckwheat
2 cups of milk (I’ve been using flax)
2 T chopped raw nuts (like pecans or almonds)
2 tsp chia seeds
2 T nut butter
Banana
Cinnamon to taste
Coconut oil (if you’re going to warm it) 

Instructions
Soak the buckwheat in water for 12 hours, or overnight. Drain off the water and split the grain into 2 separate glass jars (I use 16 oz), add 1 T of raw chopped nuts, 1 tsp of chia seeds, cinnamon, 1 T of nut butter, and cover with milk and shake. Keep in the fridge overnight. Serve cold with a sliced banana or hot by warming in a pan with 1 T coconut oil, melted until warm. 

Grainless Plantain Pancakes

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I’ve been challenged to create recipes with 6 or less ingredients. Once you get in the groove of these, they are super easy and a total crowd pleaser. I personally like to top them with almond butter and Edith prefers good ol maple syrup and blueberries.

Ingredients
2 green plantains
4 eggs
2 tsp of almond extract
1/2 tsp of baking soda
1/4 tsp of mineral salt
Coconut oil or butter for cooking

Instructions
Place the peeled plantains, eggs, extract, baking soda, and salt in a high powered blender and blend until smooth. If the plantain is hard to peel, cut into thirds and make a slit lengthwise before peeling. Melt the oil in a pan over medium heat and using 1/3 measuring cup, pout the batter into the hot pan. Cook until you see bubbles forming in the pancake then flip; they should be golden brown in color.



ALMOND FLOUR BANANA BLUEBERRY WALNUT MUFFINS

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Ingredients:
3 ripe bananas
3 large eggs
1 tsp almond extract
1 tsp of cinnamon
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
3 cups of almond flour
¼ cup frozen blueberries
¼ cup chopped walnuts
1 T sesame seeds (optional)

Directions
Preheat oven to 350 degrees F and line a muffin tin with paper muffin cups or spray with oil (like coconut or avocado). 
In a high powered blender, add the bananas, eggs, extract, cinnamon, baking soda, baking powder, salt, and seeds and blend until smooth.
Add the almond flour one cup at a time, pause, and scrape the walls as you add all the almond flour. 
Transfer batter into a mixing bowl and fold in the blueberries and walnuts.
Using an ice cream scoop, divide the batter into the lined muffin tins (about 12) and bake for 30 minutes, or until golden brown and they pass the toothpick test. 
Remove from the oven and let cool for 10 minutes and enjoy.

Pecan Apricot Cake 

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We call this cake. It’s sweet, nutty, and nutrient dense. It’s a lil crumbly so you gotta keep it in the fridge. 

Ingredients:
2 cups dried Turkish apricots 
2 cups pecans 
4 T of almond butter 
1/4 cup chia seeds 

Instructions:
Place in a cuisinart and pulse until combined. Press into a glass dish lined with parchment paper. The smaller the dish the thicker the cake (I used 9x7). Refrigerate for an hour before cutting.

Apricot Bars

Here’s another idea for breakfast... one that’s nutrient packed, tastes good, and keeps for a bit.

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Ingredients
1 cup of pitted medjool dates
1 cup dried apricots
2 T chia seeds
1/4 tsp cinnamon
1 cup raw dried seeds

Directions
Add ingredients from dates to cinnamon to the cuisinart and blend until a ball forms. Break that ball up and add 1 cup of raw pumpkin seeds. Then pulse until mixed. Line a dish (I used 9x7) with parchment paper.... and press the contents into the dish. Refrigerate for 30 minutes then cut into squares. Shmear with a nut butter to lessen the glycemic load.








Wild Rice and Walnut Salad with Celery

Inspired by a New York Times recipe, this is a relatively simple, salad that’s tasty and packs a nutritious punch.

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Ingredients
1 cup of wild rice
2 cups of water or broth
4 stalks of celery
1 cup of chopped parsley
2 cloves of chopped garlic
Juice of 1 lemom
1/2 tsp salt
1 cup of chopped walnuts, lightly toasted
1/4 cup of olive oil

Directions
Preheat the oven to 400 degrees. Rinse the rice (and soak overnight if you have the forethought), combine with 2 cups of water or broth and bring to a boil then simmer until rice is done, about 40 minutes. Half the stalks of celery lengthwise then chop into 1/2 “ pieces then add to the rice. Add the chopped parsley, chopped garlic, juice of 1 lemon, salt, and olive oil and mix together. Place chopped walnuts on a pan and place in the preheated oven for 4 minutes, until tasted. Add this to the rice and serve.

Vegan Braised Cabbage

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So good and savory! This is s super easy, cheap, delicious, plant based dish that goes fast.

Ingredients
1 head of red cabbage, chopped
1 medium onion, chopped
3/4 cup of water
1/2 tsp apple cider vinegar
1 tsp salt
1 T coconut oil

Directions
Heat the oil in a large soup pan over medium heat, add the onion and cook until translucent (about 5 minutes), add the red cabbage, water, apple cider vinegar, and salt. Mix the ingredients well, incorporating the heat. Turn to low, cover, and cook for 40 minutes. Stir occasionally.

Yellow Beet & Arugula Salad

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This one was a hit! You can use any white crumbly cheese like feta or goat, or skip the cheese. I get this dried cottage cheese from a dairy share every couple of weeks so have this on hand.

Ingredients
5 oz OG arugula
2 cups of yellow beets: boiled, peeled, and chopped
1/2 cup cheese (I used dried white cottage cheese)
1/2 cup roasted hazelnuts, chopped
1/4 cup cold pressed organic olive oil
1 T vinegar such as balsalmic
1 tsp mustard
pinch of salt and pepper

Directions
Boil the beets until tender, bring to room temperature, peel, and quarter. If you have raw hazelnuts, place them in a preheated oven (to 350 deg) for 15 minutes, let cool and chop. To make the dressing, combine the olive oil, vinegar, mustard, salt and pepper in a covered jar and shake until combined. Add the arugula to a big salad bowl, top with beets, cheese, hazelnuts and dressing and toss it around and serve.

EZ Beet Soup

The color says it all. I pulled these beets from the front before it stormed and thanks to the cold weather, they stayed fresh. I boiled the beets and did a kitchen experiment. My mom likes to dry roast her beets, and I agree that this is a superior method because it retains more nutrients. Either way, let the beet cool and the peel comes right off.

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Ingredients, Serves 2
2 cups of boiled or dry roasted beets, peeled
2 small carrots, chopped
3 celery stalks, chopped
1 small yellow onion, chopped
2T avocado oil
4 cups of vegetable broth
salt and pepper to taste
Whole fat, plain yogurt to garnish

Directions
Cook the beets. I often do this a day before. Heat the avocado oil in a cast iron pan and add the onions, carrots, and celery. Cook until tender, about 10 minutes, let cool a bit. Place in a high powered blender: beets, carrot, celery, onion, vegetable broth, salt and pepper and blend on high until nice and smooth. Transfer to a medium soup pan, bring to a boil and simmer for 5 minutes. Serve with a dollop of yogurt.

Carrot Turmeric Soup

This is a light and refreshing soup that gets in the turmeric. It’s thin and smooth and I recommend a dollop of plain, whole fat yogurt to top it off. I had some heavy whipping cream so I added about 1T to my baby’s cup…. It was a rich move. 

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Serves about 4
2 T of avocado oil (or any oil for that matter)
1 onion, chopped
3 stalks of celery, chopped
4 med carrots, chopped
1 med potato, chopped
5 cloves of garlic
1 tsp salt
1 T turmeric
½ tsp black pepper
6 cups of vegetable brothGarnish with yogurt or heavy whipping cream (or coconut cream) 

Directions:
Heat the 2 T of oil in a medium soup pan. Add the onions, celery, carrots, and potato and sauté for 10 minutes. Add the rest of the ingredients and bring to a boil then simmer for 25-30 minutes, until the vegetables are cooked. Remove from the heat and let cool for about 5 minutes so that you can handle it. Ladle the contents into a high power blender and blend on high for about 3 minutes, until smooth. Add back to the soup pan and heat it to desired serving temperature. Garnish with cream and serve.

Grain-Free Rainbow Sushi Rolls with Miso ginger sauce

Adapted from My New Roots Cookbook by Sarah Britton, this recipe is packed full of different colored vegetables. Skip the miso ginger sauce if you are on the Elimination diet or not doing soy and you can sub a variety of vegetables for the ones listed. Don’t forget to plan ahead because the sunflower seeds have to be soaked overnight. For a kid friendly version, roll vegetables that your kid likes; mine likes avocado and carrots.

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Ingredients:
1 cup of raw sunflower seeds
½ medium head of cauliflower
Juice of 1 lemon
1 package of nori (about 7 sheets)
1 cup of kale, ribs removed and chopped
1 small beet cut into thin long sticks
2 medium carrots cut into thin long sticks
3 scallions chopped
2 ripe avocados, sliced into thin strips
Toasted sesame seeds (I used Everything but the Bagel Sesame Seasoning from Trader Joes)
¼ cup white miso
1 tsp apple cider vinegar
2 T cold pressed olive oil
1 T fresh ginger
¼ tsp pure maple syrup

Direction:
1.     Soak the sunflower seeds in water overnight.
2.     Drain the sunflower seeds and place in the Cuisinart and pulse to finely chop the seeds.  Place the seeds in a bowl.
3.     In the same Cuisinart, place the chopped and washed cauliflower and pulse into a ’rice.’  Add this to the sunflower seeds.  This is your rice for the rolls.
4.     Put a sushi mat or piece of plastic wrap on a clean cutting board with the creases of the nori horizontal.  Spread a thin layer of the rice on the sheet (I used about ¼ cup) and arrange the kale, carrots, avocado, scallions, and beets across the sheet.  You can pick and choose your veggies here, just be careful to not overstuff the roll.  Sprinkle the sesame seeds on the veggies and paint lemon juice on the distant edge and roll. 
5.     For the miso sauce: combine the miso, apple cider vinegar, ginger, olive oil, and maple syrup and whisk to blend. 

Lemon Lentil Soup

This is a hearty soup that I like to serve with cornbread and a whole grain like rice or quinoa. You can sub squash for tomatoes to make this elimination diet friendly. This is a vegan and gluten free dish that is great for the immune system.

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Ingredients:
2T coconut oil
3 medium leeks, chopped (white and pale parts only)
1/2 med onion, chopped
8 cups vegetable stock
10 garlic cloves, minced
2T fresh grated ginger
2T cumin
1 tsp salt
20 oz can of whole tomatoes
2 cups of green lentils
1 med lemon, sliced
Garnish: cilantro, parsley, or green onions

Directions:
1. Soak the lentils in water overnight.
2. Heat the coconut oil in a soup pan on a medium heat
3. Add leeks, onion, garlic, and ginger and cook for 5 minutes
4. Add cumin and salt and cook until fragrant
5. Add can of tomatoes, 6 slices of lemon, stock, and lentils, bring to a boil then simmer for 30 minutes
6. Let cool for about an hour, then remove lemon rinds and discard
7. Transfer contents into a high power blender and blend on low for 30 seconds, transfer back to the pan and cook on low for 5 minutes.
8. Serve hot with a slice of fresh lemon and garnish