How about steepin’ out with some new veggies in 2015?
This soup is a light and refreshing chowder delicious on it’s own and even better with roasted fish added. Due to my delicate constitution (or delicate humors) I can’t eat onions/leeks/garlic lately but the herbs give this soup tons of flavor.
When peeling the celery root you will notice a strong celery flavor (didn’t see that coming!) but I guess I was surprised as it looks nothing like celery. It has a mild flavor that is an excellent potato substitute. Double down on the parsnip for a sweeter soup.
The herbs will come off their stem when cooking–no need to take off leaves in advance.
Celery root, peeled and cubed
Parsnip, peeled and cube
Big bunch or fresh oregano and/or thyme
Kale or other green vegetable
Cover celery root, parsnip and herbs with water and bring to a boil
These muffins are very tasty and somehow better in the mini muffin cups. I blended a whole orange in my NutriBullet which gave them an extra level of moistness and flavor. You can also squeeze an orange or put it in a blender or food processor.
1/2 cup coconut flour (sifted)
1 orange (blended or squeezed)
2 bananas (very ripe/blended with back of fork)
1/4 teaspoon salt
1/4 cup chopped walnuts
1 teaspoon vanilla
1 tablespoon pumpkin pie spice or cinnamon
1/4 cup ghee or butter melted
Grease muffin pan with coconut oil
Combine all ingredients and pour into pan
Bake @400 degrees about 12 minutes
Let cool and gently remove from pan with a small spoon
I decided to start making my own almond milk to avoid the additives in the store bought but after tasting my homemade almond milk I would make it for the flavor alone. It is light, fluffy, creamy and just scrumptious.
Good enough to be desert!
One cup almonds
Four cups water
Soak almonds at least overnight in water in the refrigerator.
Rinse and put in blender with four cups fresh water.
Blend for one minute –add cinnamon and blend for another minute.
I got a jelly strainer bag from the hardware store and secured it over the top of the blender before carefully pouring into a bowl. I then squeezed out all the liquid. I plan on using the excess nut meat in a recipe. You can also put the contents of the blender through a cheesecloth or buy something called a “nut bag” for this purpose.
I came out with four cups of heavenly almond milk-the same amount as a 32 ounce store bought carton.
I recently discovered coconut flour and am exploring ways to use it. Coconut flour is very in high fiber, low in fat and is naturally sweet. I am very happy to find another healthy gluten-free flour to add to my repertoire! I am not usually a fan of coconut but the flour is very mild.
I made these muffins with ingredients on hand and the result was surprisingly good. Even my daughter liked them–she noted the flavor was like banana bread but the consistency was different. And so goes gluten-free baking. For this recipe you can also use three bananas instead of the one sweet potato and chocolate chips instead of raisins.
These are great with scrambled eggs or a snack you can grab on the go.
I love the idea of energy bites: mini meals that pack a punch.
I got the idea to make these from the peanut butter candy my Mom made for my sister and I when we were kids. She would mix peanut butter, evaporated milk and honey. My sister and I shaped the “dough” into little sculptures then ate our creations.
I love almond butter and I used almond flour instead of evaporated milk to make it dairy free. Then I added all sorts of goodies. Here is the recipe:
1 cup almond butter
1/2 cup almond flour
1/4 cup chia seeds
1/4 cup pumpkin seeds
1/4 cup dried cherries, chopped
1/2 teaspoon pumpkin pie spice or cinnamon
Honey to taste
Combine almond butter, almond flour and chia seeds. Mix with hands.
I had a great trip to the farmer’s market yesterday with my daughter (she was in it for the sorbet). I got a squash I have never seen before and didn’t write down the name (pictured below). If you know what it is, please let me know! It tastes like a cross between a sweet potato and a pumpkin. I also got a wonderful fruit and nut mix. The best part was the dried fruit had no additives, sulfates or sugar.
Breakfast can be a challenge on a restricted diet and I was looking for a different way to incorporate vegetables in the morning. I came up with this recipe and was very pleased with the results. You can substitute with any squash you have: acorn, butternut or pumpkin. A sweet potato would work nicely as well.
Bright orange squash
Nuts and dried fruit
Cut squash in quarters and bake uncovered in pan with a bit of water until you can slide a fork in (I did 450 for 30 minutes)
Scrape out insides and refrigerate if not eating right away
Place about a cup of squash in a bowl and microwave for 1-2 minutes (if cold)
Add almond milk, stir, and heat another minute
Top with nuts, fruit and cinnamon
This recipe can also be done on a stove. Enjoy!-Julie