Friday, May 24, 2019

Almond Butter Thai Dipping Sauce


Mix together with a whisk:

  • 1/2 cup smooth almond butter
  • 2 cloves of garlic, minced 
  • 1/4 cup coconut aminos or soy sauce
  • 1 T rice vinegar
  • 1 T fresh lime juice
  • 1 T fish sauce
  • 1 T sesame oil
  • 1-2 T chili garlic sauce or hot sauce of choice
**add just a little water if you would like a runnier consistency

This sauce is fantastic with spring rolls, deconstructed spring rolls, rice noodle bowls, ect.

Sunday, January 20, 2019

Dill and Spicy Fermented Veggies




Ingredients: 

  • mixed raw veggies (carrots, cauliflower, bell peppers, cabbage chunks or slices - whatever you have)
  • 1 onion, chopped or sliced
  • 1 jalapeno, chopped and seeded if you like mild or leave in the seeds if you like hot
  • 2 T course sea salt (I like Celtic Sea Salt for fermenting)
  • 1 T fresh dill or 1 tsp dried dill
  • 3 to 4 cloves of garlic, quartered
  • 1 tsp whole peppercorns


Directions:

1.  Fill a half gallon mason jar about half full with filtered water. Add salt, dill, peppercorns, garlic jalapeno, onion and enough raw veggies to fill the jar within one inch of the top. Add more filtered water if you need to inorder to cover the vegetables. 

2. Make sure your veggies stay under the liquid. Weigh them down with a weight or small jar if needed. Screw on the mason jar lid and ferment on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days) Refrigerate to stop the fermentation process and enjoy!

Experiment with different veggies till you find your favorite combination! 

Friday, January 18, 2019

Italian Sausage Soup



This recipe makes about 6 quarts of soup. I used my 6 3/4-Qt cast iron enameled dutch oven and it was the prefect size.

ingredients:
  • 2 T oil for sautéing (coconut, olive, or avocado oil)
  • 1 onion, chopped
  • 1 pound Italian Pork Sausage (buy local and/or grass fed pork when possible!)
  • 2-4 stalks of celery, chopped (depending on your love of celery)
  • 4 carrots, chopped
  • 1 pound riced cauliflower - or dice up some fresh cauliflower or sub in another veggie
    (I used the frozen riced cauliflower from Costco)
  • 4 cloves garlic, crushed
  • 2 -3 tsp Frontier's Vegetable Seasoning (I love this seasoning, its a great spice blend that works in many recipes. You could easily use Italian Seasoning or another favorite spice blend)
  • 1/2 tsp fennel seeds (fennel is my favorite flavor in Italian sausage, so sometimes I add a little more to make sure that flavor does not get lost. However, you many choose to omit this.)
  • 1 -16 oz can diced tomatoes
  • 1- 16 oz can tomato sauce 
  • 1 quart broth of choice
    (I use homemade bone broth. A major perk of buy local meat from a farmer is that you can generally get a lot of bones as well! I got two large boxes of bones with my last purchase of a 1/4 cow)
  • Add water for desired consistency
  • Any other veggies are welcome as well! 


directions:
  • Cook onions in oil on low till onions are transparent 
  • Once onions are transparent, add pork sausage and cook together with the onions till pork is cooked. Add celery, carrots, cauliflower, garlic, vegetable seasoning (or your choice of seasoning), fennel seeds. Stir together and cook over medium heat for 3-5 minutes. 
  • Add dice tomatoes, tomato sauce and broth, stir, cover and bring to boil, then turn down to simmer for 15-20 minutes till veggies are as soft as you would like.
  • Add water to thin soup to desired consistency
  • Add salt and pepper to taste. 
Enjoy! 

This is a great soup to use up veggies. You could easily add leftover roasted veggies, green beans, frozen peas...whatever you have. I really enjoyed the riced cauliflower in this soup, it almost felt like tiny pieces of pasta this soup. Oh and this soup was toddler approved! That always make me happy! 


Friday, December 14, 2018

Adobo Butternut Squash Soup

This particular bowl of Adobo Butternut Squash Soup is topped with Cuban Ropa Vieja
and shredded Kelly Gold Dubliner Cheese. (I use My Heart Beets Instant Pot Ropa Vieja Recipe)


1 T coconut or olive oil
1 onion, chopped
2 stalks celery, chopped
3-4 cloves garlic, minced
2-3 tsp Adobo Seasoning (depending on your tastes) * I use Frontier Adobo Blend
1 large or two small butternut squashes, peeled, seeded and cut into 1 inch cubes
2 potatoes, cleaned, cubed
* optional - add other root veggies such as carrots or sweet potato
1 can of coconut milk
2 cups water (add more depending on desired thickness)
salt and pepper to taste.

1.  Heat oil in your soup pot. Add onions and celery, cook on low heat till onions are translucent. Add garlic and cook for 2 minutes. Add Adobo spices and cook for 1-2 more minutes

2.  Add squash and potato cubes. Stir well. Cook for 2-5 minutes.

3. Add coconut milk and water. Bring to a boil, then turn down to simmer for about 15-20 minutes, till squash and potatoes are easily broken with a spoon. Blend in batches in a blender or use immersion blender. Pout back into pot and season with salt and pepper to taste.

Experiment with toppings, but most of all enjoy the flavor experience!

Tuesday, June 19, 2018

Chorizo Seasoned Chickpeas

Delicious chickpea recipe as a vegan option with the flavors of chorizo. 
Use in tacos, rice dishes, paella, ect.



Ingredients:
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 T smoked or regular paprika
  • 1/4 - 1 tsp crushed red pepper
  • 3/4 tsp course salt (use less if you are using a finer ground salt)
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp fresh ground black pepper
  • about 1 1/2 cups or (1 - 16 oz can) cooked garbanzo beans
  • 1 can diced tomatoes with juices
  • 3 T red wine vinegar

Directions:

  • Heat olive oil or coconut oil in a pan, add onion and cook on medium-low till translucent.
  • Mix together in a small bowl: garlic, paprika, red pepper, salt, coriander, cumin, and black pepper.
  • Add spice mix to onions, cook together for 1 minute. 
  • Add chickpeas, tomatoes and vinegar. Cook together on medium for 10 minutes or longer for flavors to develop. 

Monday, June 18, 2018

Strawberry Rhubarb Crumble

Ingredients:

Filling:

  • 1 pound of strawberries, cleaned and sliced
  • 3-4 stalks of rhubarb, cleaned and chopped
  • 1/2-1 cup cane juice crystals (more or less depending on your sweetness preference)
  • 2 T arrowroot powder
Topping:
  • 1 cup gluten free flour
  • 1/4 or 1/2 cup brown sugar (depending on your sweetness preference)
  • 1 cup rolled oats
  • 12 T butter 
Directions:
  • Preheat oven to 350 degrees
  • Mix Topping ingredients together and pour into a baking dish of your choice (7"x 11" rectangle, 9"x9" square or 9 inch pie pan)
  • Mix together topping ingredients with a fork or pastry blender till crumbly. Pour topping over the filling in the pan.
  • Bake for 1 hour. 
  • Enjoy plain or with ice cream. Yum!

Thursday, May 3, 2018

Pumpkin Pancakes - Gluten Free


Ingredients:

  • 3 cups gluten free flour (I use the Namaste Gluten-Free Flour Blend)
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp ground allspice
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 3 cups water
  • 14-16 oz pumpkin
  • 2 eggs
  • 4 T olive or melted coconut oil
  • 4 T apple cider vinegar
Directions:
  • Preheat one or two griddles or cast iron skillets for cooking. Use butter or oil on cooking surface if needed. 
  • Whisk dry ingredients together
  • Add wet ingredients and stir till completely mixed
  • Cook pancakes and enjoy!