October 30, 2017 + dinner, for kids, gluten free, lunch, Recipes, soup, vegan, vegetables, vegetarian
French onion soup
1/2 cup dried morels 4 1/2 cups filtered water or vegetable stock 1 large organic onion, sliced 1/4 teaspoon garlic powder 2 teaspoons Celtic sea salt 1/2 teaspoon fresh black pepper 1/2 teaspoon thyme 3 tablespoons coconut oil hard goat cheese, sliced (optional) method Sauté onion in coconut oil over medium heat for 15 to 20 minutes, or until onions caramelize. Add… Read More
October 23, 2017 + bread, dessert & baking, for kids, gluten free, grains, oats, Recipes, vegan, vegetarian
oat quinoa bread
1 cup oat flour 1/2 cup tapioca flour 1/4 cup ground chia seeds 1/2 cup arrowroot starch 1/2 cup quinoa flour 1 teaspoon salt 2 teaspoons baking soda 1 tablespoon xanthan gum 3 tablespoons raw honey 1 1/4 cup warm water (between 110 – 115º F) 1 tablespoon active dry yeast 3 eggs at room temperature 1/4 cup coconut oil 2 teaspoons apple cider… Read More
October 16, 2017 + dinner, for kids, gluten free, quinoa, Recipes, vegan, vegetarian
new potatoes with peas
1 portabella mushroom, finely chopped 1 large leek, cleaned and sliced 4 cups organic new potatoes, cut in bite-sized pieces 1 cup organic fresh peas 1 cup full-fat coconut milk 2 tablespoons coconut oil 2 to 4 cups cooked quinoa ( optional ) method Fill a large kettle with filtered water and heat to a boil. Add potatoes and cook for 10 minutes… Read More
October 10, 2017 + gluten free, Recipes, salad, vegan, vegetarian
light Greek salad
2 organic Roma tomatoes, sliced 1/2 of an organic cucumber, sliced 10 kalamata olives 6 large leaves of organic green leaf lettuce, chopped 3 cups organic arugula, chopped 1/2 cup goat cheese (optional) method In two large bowls, combine chopped lettuce and arugula. Add cucumber, tomatoes, olives, and goat cheese. Toss to combine. Drizzle with light dressing of your choice; a Greek vinaigrette… Read More
September 25, 2017 + Recipes, sauces & condiments, vegan, vegetarian
olive basil tapenade
1/2 cup almonds 2 cups green olives 1/4 cup fresh basil 1/8 cup capers Juice of one lemon (about 3 tablespoons) 3 tablespoons grapeseed oil method Roast almonds in a dry skillet over medium-high heat until fragrant. Transfer to a food processor. Add all other ingredients and pulse until chunky and well mixed. Blend a little longer for a smoother texture. Store… Read More
September 18, 2017 + dessert & baking, for kids, gluten free, vegan, vegetarian
apple crisp
2 cups almond flour 1/2 teaspoon Celtic sea salt 2 teaspoons cinnamon 1 teaspoon nutmeg 1/4 teaspoon ginger powder 1/3 cup melted coconut oil 1/4 cup honey or maple syrup 1 tablespoon vanilla extract 5 medium apples, peeled, sliced, then chopped in half width-wise method In a large bowl, combine almond flour, salt, cinnamon, nutmeg, and ginger. In a smaller bowl, combine oil,… Read More
September 12, 2017 + drinks, Recipes, vegan, vegetarian
spiced coconut milk
1 can organic coconut milk seeds of 1/2 of a vanilla bean 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 tablespoons raw honey or maple syrup (more or less to taste) 1/2 teaspoon almond extract dash of Celtic sea salt to taste method In a medium saucepan, combine coconut milk, vanilla bean seeds, cinnamon, nutmeg, honey, and almond extract. Whisk gently to combine. Salt… Read More
September 7, 2017 + bars, dessert & baking, for kids, gluten free, Recipes, vegan, vegetarian
raw brownie bites
2 cups almond flour 2 1/2 cups dates, pitted 1 cup raw cacao powder 1 cup raw unsalted almonds, roughly chopped 1/2 cup dried pears 1/2 cup dried apricots ¼ teaspoon Celtic sea salt method Add the almond flour, cacao and salt to a food processor. Pulse to combine. Add the dates, pears, and apricots one at a time through the feed… Read More
August 28, 2017 + breakfast, dessert & baking, edible flowers, for kids, fruit, gluten free, Recipes, vegan, vegetarian
fruit and flower bowl
1 cup pineapple, chopped 1 cup pears, chopped 1 cup peaches, chopped 4 pansies 2 roses lemon (optional) raw honey or maple syrup (optional) method Divide fruit into two bowls. Sprinkle the petals of two pansies and one rose into each bowl. Toss to combine. If desired squeeze a bit of fresh lemon juice over each bowl of fruit and drizzle with a… Read More
August 21, 2017 + drinks, for kids, gluten free, Recipes, vegan, vegetarian
cherry lemonade
1 cup cherries, pitted or frozen Juice from 1 lemon 1 cup coconut water 1 tablespoon raw honey or maple syrup method In a blender, combine cherries, lemon juice, coconut water, and honey. Blend until well combined and honey is dissolved. Strain unless pulp is desired. Pour over ice and enjoy.