Gluten Free Autumn Pancakes

I have been continuing on with my pancake craze with this beautiful cooler weather!
If you have been lucky enough to get to any of your local farmers markets as of late, you are hopefully enjoying the fall bounty of fruits and veggies that this fantastic season provides. 

With apples being super fresh & plentiful, I just had to try transforming a wonderful pumpkin apple pancake recipe I saw on the TV show, The Chew.
The original recipe is made with traditional gluten filled flour plus an apple sauce topping.  I traded out the flour & skipped the topping all together, and could not be happier with the results.  

(Get the original recipe here)

Gluten-Free Pumpkin Apple Pancakes

Using all Organic Ingredients

The prettiest pancakes were gone too quick!

1/2 Cup Brown Rice Flour (or Sorghum, Almond flours)

1/4 Cup Arrowroot Powder

1/4 Cup Tapioca Flour

1/4 Cup Brown Sugar

1 1/2 tsp Baking Powder

1/4 tsp Real Salt

1 tsp Ground Cinnamon
1/2 tsp Ground Vanilla Bean

1/4 tsp Ground Nutmeg

1/8 tsp Ground Ginger

1 Egg (room temperature)

1 TB Ghee or Coconut Oil, melted

1 Cup Almond or Coconut Milk

1/2 Cup Pumpkin Puree 

1/3 Cup Apple, peeled & diced

Ghee, or organic butter as needed for pan frying

Pure Maple Syrup to taste for top

Whisk together all dry ingredients in a large bowl (flours, baking powder, salt & spices).  

Mix in all remaining ingredients except maple syrup, until no lumps are present.  Try not to over mix.  
Pour about a 1/4 cup of the batter onto a hot cast iron skillet, on medium heat, with enough ghee to coat the pan.  Flip pancake when edges become golden & top is filled with bubbles breaking the surface. Repeat until batter is gone, or can save batter in a mason jar for use the next day. 
*If you save the batter for later, just be sure to let it come to room temperature before cooking with it.

Happy Cooking & Pancake Eating!

Organic Citrus Juice with Love

For weeks every time I was in Jandi's Natural Market & Cafe, I would get intoxicated by the smell of the fresh valencia oranges being juiced at the juice bar.  I don't often buy prepped food or drink items that I can make myself, but I just had to give it a try. Boy was I happy that I did!!!  It sparked my old taste buds for fresh squeezed OJ.  So, I just had to search out an easy way to juice my own citrus at home.  

I am not one to spend a lot of money on kitchen appliances, but also don't like to get one just because it is the cheapest in price.  I ended up with a BPA-Free Cuisineart Citrus Juicer.  I toyed with the idea of the old fashioned stainless steel juicer that uses pure elbow grease to power, but decided to save my arms & my time. 

Some of you may be asking, why not just purchase a container of organic orange juice from the grocery store?  

If you don't know already listen up...ALL commercial orange juices (and most other juices), even organic ones, have been pasteurized.  The process of pasteurization depletes foods of its most vital minerals & vitamins, so the OJ you are drinking (if store bought) isn't giving your body all that it can & should. 

If you are anything like me, you want all your foods to work hard for you.  

I use food as medicine and really value ever single nutrient that they feed me.  So when in doubt about a pre-prepped food item, go straight to the source!

Purchasing citrus & juicing it yourself is neither difficult nor very time consuming. 

You can even consider making larger batches and freezing them in small jars for fresh juice anytime!

Once it hits your lips, I promise, you will never consider going back to drinking juice from any other place than straight from the fruit!

To get the very best juice from your fruits, purchase all Organic & when they are in season.

Some of my favorite citruses & their optimal seasons...

Valencia Oranges : April - December

Naval Oranges : December - April 

Blood Oranges : Mid January - Mid April

Mineola Tangelos : April - June

Grapefruits : May - September 

Myer Lemons : December - February 

Satsuma Mandarins (cousin of the Clementine) : November - February

(For the best Organic Satsuma Mandarins order from the wonderful Ann's Orchard when in season)

Happy Juicing Everyone!

Gluten Free Garden Pancakes

I don't know about anyone else, but I just LOVE a good pancake!  

Whether it be a skinny pancake, a savory one, one sprinkled with chocolate chips, or jam packed with veggies... I just can't get enough.  

Being an organic gardener I am lucky enough to have a ton of fresh herbs & vegetables just outside my doorstep, and in this the height of the summer season there is plenty to choose from.  

The beauty of these pancakes is they are great hot off the griddle, warm or even cold.  They can also be frozen between sheets of parchment paper so you can grab some and heat them up in the toaster oven in no time! Also with this veggie pancake creation I encourage you to use whatever you have fresh in your garden, or what the farmer's at the farmer's markets have a ton of.  

Get creative, and have fun with it.  I guarantee it will be delicious!

Gluten Free Garden Pancakes

(options for creating these vegan as well)

5 TB Organic Coconut Ghee, melted (OR plain ghee, organic butter, olive oil or coconut oil)

1/2 Cup Organic Brown Rice Flour

1/4 Cup Organic Sorghum Flour

1/4 Cup Organic Arrowroot Powder

1/4 Cup Organic Tapioca Flour

1 TB Organic Cane Sugar 

1 tsp Real Sea Salt

1/2 tsp GF Baking Powder

1/2 tsp Baking Soda

1 Cup Organic Coconut Milk, room temperature

1 Organic Egg, room temperature

(Egg Replacer: 1 TB ground flaxseeds, 3 TB Water - blend or food process until consistency of egg)

1 Large Organic Zucchini

4 Medium Organic Carrots, peeled

3 Organic Scallions, green & white parts

1 - 2 Organic Garlic Cloves, minced

1 TB Fresh Organic Parsley, diced OR 1 tsp Dried Parsley 

1 TB Fresh Organic Garlic Chives, diced

Ghee or Coconut Oil for Frying

- In a large bowl whisk together all of the dry ingredients: flours, sugar, salt, baking soda & baking powder.

- In a small bowl or glass measuring cup whisk together your room temperature egg (or egg replacer), coconut milk & melted coconut ghee (butter or oil). 

- Before adding the batter mix together peel your carrots and chop up all your herbs.  If you have a food processor toss it all in until you get a fine (but not mushy) mix of veggies.  If not, dice up your herbs & take your zucchini & carrots and grate them with the large grating holes.

- Now add the wet ingredients into the dry ingredients and stir until just mixed (do NOT over mix).

- Preheat your cast iron or stainless steel skillet with your ghee or coconut oil on medium high heat.

- With a large spoon or spatula mix your herb & vegetable mix into the pancake batter until just combined. 

- When skillet is hot use a 1/3 measuring cup and pour the batter on the skillet.  When the edges begin to appear golden and you see many bubbles breaking on the surface, its time to flip the pancake (You may need to add a bit of ghee or oil if the pan becomes too dry after flipping).

Cook about a minute on the other side or until golden brown.

- Repeat until batter is done, adding ghee or oil for each batch.

- Let cool a bit, then enjoy!

*Note: the more batches you do, the hotter the pan becomes, especially if using a cast iron pan. So be sure to keep an eye and lower the flame as necessary so you do not burn the outsides of the cakes, and not get them cooked all the way through.

Happy Cooking!

Recipe Test: Easy Peasy Organic Mango Coconut Milk Ice Cream

With the warming weather arriving I can't help but submit to my cravings for more fruits and colder treats.  If you think that there are no solutions for a quick delicious dairy free, gluten free & good for you frozen treat, think again!  

All you need is an immersion blender (or regular blender should work too) and a few ingredients and 5 minutes to make this scrumptious frozen treat. I just know all of you with your fancy Vitamix machines are going to try your version of this quick dairy free/gluten free ice cream treat!

Organic Mango Coconut Milk Ice Cream

2 Cups Frozen Organic Mango

1/2 Cup Organic Coconut Milk (canned full fat version)

1/4 Cup Organic Almond Milk (unsweetened)

1/4 Cup Santa Cruz Organics Mango Lemonade

1/4 Cup Raw Organic Almonds

1/3 Cup Raw Organic Pecans

3 TB Pure Organic Maple Syrup

Place all ingredients in 1 quart wide mouth mason jar and blend together with immersion blender. 
Or use regular blender or Vitamix. 

Blend until smooth, serve & enjoy! 

(Can also store in freezer for later right in mason jar)

Hope you enjoy this change of season in your lives and through your foods.

Happy Spring & Happy Blending!

The K-9 Diet: A Guide to healthful Home-Cooking for our furry friends

Sasha hiking Acadia National Park, ME

There always seems to be so much conflicting advice behind what we as humans should be eating these days. Raw food, cooked food, gluten free, organic, local, dairy free, raw dairy, grain free, whole grains. A lot of important things to think about. Believe it or not, we should be thinking about these same things when it comes to our furry companions, because if you're anything like me, your pets are part of your family.  My 9 year old aussie-lab mix, Sasha sure does know she is more than just a pet from all the love and attention she gets from everyone she meets.

When it comes to feeding our dogs there are some key things to keep in mind. The size of the dog, the activity level, their general health or preexisting medical conditions, overall personality of your dog, and finally their food preferences (you may find they enjoy or dislike certain foods more than others, and there may be good reason for this). Also keep in mind, when changing your dogs diet, be sure to consult with your Veterinarian (or find a holistic vet at www.holisticvetlist.com ) to assist you for a smooth transition.

I have noticed that more health aware folks tend to feed their dogs a certain way, one thing in common, no kibble or chemical ridden bits in these homes. The first step away from the traditional dry dog food would be an easy switch to an Organic dry (or canned) dog food (ask your local family run pet shop what their favorites are and why). These come in many varieties including grain-free formulas. Some experts believe that dogs should be raised on a diet consistent of that what they ate in the wild, like their wolf cousins, which excludes any grains. Some dogs also have a sensitivity to grains, just like people are sensitive to wheat, so these varieties are excellent for them. Always when purchasing commercially produced foods, be sure to look at the ingredients and make sure that in the top 5, are animal proteins and whole foods (NO animal by-products).

The next step away from commercial dog foods would be home prepared meals (easier than it sounds). Then there comes the question, Raw or Cooked? I personally use a combination of both, since both have great nutritional values that improve the health of our dogs. That brings us to the importance of the quality of our ingredients at home. I prefer to use only organic ingredients for Sasha's food (as well as my own), this eliminates the chance of her getting unnecessary hormones or antibiotics from the meats and harmful chemicals from her fruits and veggies. If you choose to home prepare your dog food and do not want to use organic ingredients, at the very least be sure to get meat that is raised free from hormones and antibiotics.

The partly cooked meals that we prepare include organic meats that get rotated for adequate nutrient fulfillment (beef, buffalo, duck, turkey, lamb, salmon, eggs), and organic vegetables (broccoli, carrots, kale, green beans, celery, mushrooms, squash, pumpkin).  When cooking the meats and vegetables be sure to not over cook, or even cook all the way through.  Typically cooking Sasha's meals the rule of thumb for meats & veggies is cook only 1/2 way.  Dogs digestive systems will be able to get much more nutrition out of the foods when they are not cooked all the way. 
In addition to the whole foods, essential supplements & minerals get added to this. The supplements we add include a high quality liquid multi-vitamin, essential fatty acids (coconut & fish oil), kelp (dried sea vegetable, in a shaker), garlic (tablets), alfalfa (tablets), and pro-biotic capsule (when needed). 

There are some foods to keep in mind that can be extremely harmful to dogs (sometimes resulting in death), and should NEVER be given to them, under any circumstance.

Onions, chocolate, tomato leaves & stems, coffee/tea, macadamia nuts, grapes & raisins, hops, rhubarb leaves, avocados, pits from fruits, and almonds. 

The raw aspects of a dogs diet can be extremely helpful in health for gums, teeth, bones, and overall health. To achieve these health benefits I use organic carrot sticks as treats, and my Sasha goes crazy for them, sweet, crunchy and delicious.  Dried organic meat treats are also great treats (great for training), just be sure to get from a reputable US company and that the only ingredient is dried meat.  The other raw component of her diet is (organic & grass fed) raw beef marrow bones. Not only are the bones good for cleaning their teeth, but bones are important for the health of the dog's bones, makes sense right? If you are weary of feeding them raw bones, you can also supplement with ground bone meal in order to get the adequate calcium they need. Either way they will be sure to thank you for it.

When changing your dogs diet a good way to monitor their health is by monitoring their bowel movements. I know, I know. But, it really is the best way to keep an eye on your dogs health. Make sure it is not too watery, and not too hard and the color should not be too light or too dark. They say the better the diet the less pungent the odor, you can be the judge. In addition to the stool, the health of your dogs skin, coat, teeth and eyes are good indicators as well. If the coat is shining, the skin has no problems, the eyes are bright and alert, and the teeth appear clean and gums nice and pink, its a good sign you've got a happy, healthy dog. Keep up the good work.

So there it is...a very basic guide to how to start your dog off on a healthy paw, 

for a long happy life with YOU!

The Eco-Friendly flowers & chocolate option for Valentines or any day!

My husband and I are not really Valentine's Day celebrators.  When we were kids we got caught up in the hype that we had to do something, or buy gifts for each other, but those days are long behind us.  We do not exchange gifts, flowers or chocolates on Valentine's Day, but that certainly does not mean there are no flowers or chocolate in our house right now.  Or that we don't show each other how much we are grateful that we have one another, every single day.

Sadly, the industry of both the standard flowers and chocolates are severely polluting our planet.  The gifts that are supposed to be about love, are in fact just the opposite.  Between the factory pollution from chocolates, and the chemical additives they put in the chocolate, the pesticides they spray all over the flowers to make them pretty for longer, traditional Valentine's Day gifts are not doing their job loving the earth (or us). 

If the chocolates and flowers route is the one you just have to take,

don't worry...there is a way to choose delicious chocolates & beautiful flowers that are both good for you and for our earth!!

Instead of visiting a florist, why not go to a nursery like Atlantic Nursery in Freeport, NY.  There are plenty of beautiful options to choose from.  From a potted plant, to a herb terrarium, to romantic orchids, you can't go wrong.  If your sweetheart isn't exactly the potted plant, or terrarium type, why not stop by your nearest Whole Foods for a nice selection of cut flowers that are chemical free!

Onto one of my all time favorite foods

Dark Chocolate!

If you have not heard yet, pure organic, fair trade dark chocolate is actually good for you!!!  That is not saying eat a whole bar of chocolate everyday, but a few squares everyday will actually be nurturing your body as well as your mind.  

When looking for good dark chocolates be sure to look for organic & fair trade.  Organic means the ingredients were grown without harmful chemicals.  Since the cacao plants typically grow outside the US, purchasing fair trade means that the farmers and workers who grew the ingredients are treated fairly and not taken advantage of (you'd be surprised how many companies use essentially slave labor to get the cheep price on goods for you). 

Every year I can't help but purchase my favorite chocolates from a wonderfully conscience company called Sjaaks Organics.  

They have a wide selection of organic, fair trade & gluten-free chocolates, that are simply delicious!!!  

Keep your eyes out for organic, fair trade & gluten-free chocolates and you simply can't loose!

Keep sharing the eco-friendly love out there everyone!

Happy Valentine's Day!

Recipe Test: Italian Lace Cookies

I just love taking old recipes, especially Italian ones being Italian myself, and making them into gluten free, healthful recipes.  Now I am not saying to eat these cookies or any sweet treats to excess or on a daily basis, since we know moderation is key in all things for optimal health.  But using sugars that actually contain some healthful properties rather than over processed table or corn sugars is a wise choice.  Using organic ingredients ensures that you are getting the vital nutrients from all your ingredients, so when possible purchase organic.

This weekend was about old fashioned Italian Lace Cookies, like the ones we used to get at our favorite Italian bakeries.  The flavor of these are addicting!  The only downfall to this first batch was that the edges are a bit on the crumbly side.  Since the flavor was fantastic, I am not going to change too much, just see if I can adjust some minor things to make them just right.

Almond Italian Lace Cookies

*Use Organic Ingredients*

1/2 Cup Almonds, ground (food processor is easiest)

5 TB Coconut Oil Ghee

1/4 Cup Light Brown Sugar

2 TB Turbinado Sugar

2 TB Pure Maple Syrup

1/3 Cup Brown Rice Flour & Almond Flour, sifted together

1/8 tsp Real Salt

3/4 tsp Vanilla Powder

1/2 Cup Dark Chocolate, melted (optional)

Pre-heat oven to 350 degrees.

In a medium bowl whisk together the flour, vanilla powder & salt and set aside.

In a medium saucepan over low heat, heat the ghee, brown sugar, granulated sugar, and maple syrup until the butter melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil. Immediately remove the pan from the heat and pour into the flour mix.  Stir in the ground almonds.

Mixture may become dry, but don't worry.  Roll dough into small 1/2" balls and place on parchment lined baking sheets, and flatten with the palm of your hand.  Set up all cookie sheets with dough & bake in oven for 8 - 10 minutes, or until flattened out and golden brown in color. 

Be careful to let the cookies cool completely before trying to remove them from the parchment paper.  

If you would like to dip or drizzle chocolate on the cookies, double boil the chocolate & dip one side of each cooled cookie into the chocolate.  Place on sheet and refrigerate cookies with chocolate for 10 - 20 minutes.

Chocolate dipped/drizzled or plain, store in glassware layered between parchment sheets.

Happy baking everyone!!!

2nd Edition Cookbooks have Arrived!!!

The day is here!  

My second edition cookbook, 

"Organic, Gluten-Free & Delicious" 

is now available for purchase online and select retailers to come! 

Hear what the Long Beach Bloggers at  

Sea by the City 

say about my cookbook.

Order your very own copy today.

They also make great gifts for your fellow healthful friends & family!

*Also available for wholesale orders for health food stores, yoga studios, other retail stores, Celiac Disease support groups, and more.

Contact me for more information.

Recipe Test: Women's Fertility Smoothie

 Women's Fertility Smoothie 

**Using ALL ORGANIC Ingredients** 

3/4 Cup Frozen Strawberries

1/4 Cup Frozen Blueberries

1/4 Cup Frozen Corn (in season use fresh)

1/4 Cup Raw Walnut Pieces

1 TB Homemade Elderberry Syrup

1 Cup Almond Milk

3/4 Cup Filtered Water (or more if mix is too thick)
1/2 tsp Ground Cinnamon 

1 tsp Maca Powder (up to a TB if you like the flavor)

1 tsp Hemp Protein Powder

1 tsp Bee Pollen

1 TB Raw Honey

1TB Extra Virgin Coconut Oil

Place all ingredients into a wide mouth mason jar, and blend with immersion blender 

(Can also use regular blender if you do not have an immersion hand held blender).

*Can be stored in the fridge for 24 hours

This smoothie recipe is in the 'testing phase' for me since it is the first time I have made it. 

But even when I have a test recipe that is tasty and nutritious, I have to share it.

See if you can take this test recipe and make it all your own.

Have fun boosting your fertility through blending!!

Are you microwaving your popcorn?

These days most people seem to be aware of the dangers of microwaving certain things like breast milk, plastic wrap & plastic containers. That really should make you think twice about microwaving anything you are going to consume.  The way a microwave heats up food actually changes your food, and radiates the nutrients right out. 

In our home we have an old microwave hidden away, but it is strictly used for one purpose, and one purpose only.  We may as well call it the heat wrap oven.  When we have aches and pains we use herbal heat wraps that are designed to be microwaved for a moist heat pad.  Since we are not consuming things heated in it (and stand no where near it while it is microwaving away) I am ok with it being there in the back corner of our home (for now).

One of the most popular microwave foods:

POPCORN

I honestly can not remember the last time I made or ate microwave popcorn, and that makes me feel great!  Especially each time a new study comes out that shares just one more danger about either microwaving food or the toxic coating on the bags of microwave popcorn. 

Have you heard about the countries in Europe that have banned the microwave oven?

Or how about the non-stick coating on the popcorn bags?

Read Dr. Mercola's comments with links to further information. 

Our simple solution to this is to go back to making popcorn the old fashioned way.

And you can too, right on your stove top!

Home-Popped Buttery Popcorn

This recipe makes two large bowl fulls.

We like to save our extra batch in a glass jar or bowl, it is even better leftover!

1 Cup Organic popping corn kernels

2 - 3 TB Coconut Oil Ghee

Real Sea Salt, to taste

Garlic Salt, to taste

In a large stainless steel pot (can also use a cast iron or ceramic if you've got the biceps to shake it)

melt coconut oil ghee over medium high heat, add in popcorn kernels put lid on tight.

Shake the pot every minute or so to make sure the kernels are all coated well with the ghee inside.  When you hear the popping action begin, shake a little more frequently.

Wait until you hear the popping start to slow down almost to a stop, if there is more than 5 seconds between pops*, remove immediately from stove top and pour into metal or glass bowls.  

Salt immediately while the popcorn is still warm.  This will allow the salt to stick better.

Serve and enjoy!  Store in glass container for a great snack all week long!

*Tip: Use your nose.  If you smell the popcorn getting burnt or toasty, either lower your heat or remove from stove top and put in bowls. 

This post is also featured on another wonderful Blog

Frugally Sustainable

Recipe Test: GF Chocolate Chip Cookies

Often when I want to bake something different, or try a new version of an old favorite, I first head towards recipes I know are a 110% success.  A success to me means that they 

1. taste great 2. have good texture & consistency and 3. could stand up next to a gluten filled version 

So I wanted to try and get an even better chocolate chip cookie than we have made in the past.  The recipe we usually use is great, but they are a more crispy cookie and use a good amount of granulated sugar.  I wanted more fluffy cookies with less sugar.  So that is what I got when my buttery maple coconut cookie recipe was adapted. Actually too much so, these are delicious, but they are very cake-like in consistency.  Some bites without chocolate chips taste a bit like a butter cookie.

I will be doing more batch tests until I get what I am looking for, but I wanted to share this tasty recipe.  I encourage you to try it yourself and see how you can adapt it for your taste!

This recipe is adapted from a cookie recipe in my cookbook,

"Organic, Gluten-Free & Delicious"

Cakey Chocolate Chip Cookies

1/2 Cup Coconut Oil Ghee, room temperature            2 tsp Baking Powder
3/4 Cup Packed Brown Sugar                                      1/2 tsp Real Sea Salt
1 Organic Egg, room temperature                               1 Cup Dark Chocolate Chips
1/2 Cup Pure Maple Syrup, room temperature                   
1 tsp Vanilla Powder
1 1/2  Cups Flour (1/2 Cup each; Brown Rice, Coconut, Tapioca: Sift flours together)

Preheat oven to 375° 

In a large bowl, using a hand mixer, mix the ghee and brown sugar until creamy.    

Then beat in the egg, and syrup until well mixed.

In a separate bowl, combine flour, baking powder, salt and vanilla powder.
Then, mix the dry ingredients into the wet mixture, a little at a time. Do not over mix.  

Fold in chocolate chips. 

Drop by tablespoonfuls (or use small ice cream scoop) onto parchment lined baking sheets, and flatten with your hand slightly. 

Bake at 375° for 10 - 12 minutes or until lightly golden brown. 

Eating with the Seasons: Winter Vegetables

In our home we are very conscience about eating foods that are in season for our area here in the North East.  Winter is obviously the most challenging season for vegetables, and by the end of it we are jumping for joy when the spring crops start to come in!  At the same time the limitations can fuel our creativity to come up with new and interesting ways to cook the same old winter veggies.

Seasonal eating is important for many reasons.  It is for the health of our bodies, as well as the health of the earth.  When a vegetable is picked at the right time of year it is the absolute highest in vital nutrient content.  It also means you are eating what is appropriate for your region, so your food is not traveling to you from thousands of miles away.  

You can always try growing some of your own winter vegetables, its easier than you think!

Winter Squashes

Butternut, Spaghetti, Acorn, Pumpkin, Buttercup, Carnival, Delicata, Kabocha, Sweet Dumpling

Recipes featuring winter squash 

Curried Butternut Squash Soup, Zucchini (or Squash) Pancakes, 
Herbed Spaghetti Squash Side & Pasta Bake, & Pumpkin Bread

Kale

Green, Purple, Dinosaur, Scotch Curled, Leaf & Spear, Siberian
Recipes featuring kale
 Meat Pie with Greens, Fancy Spiral Meatloaf
Throw some chopped kale in a soup, or simply steam and toss with your other favorite veggies

Mushrooms

Shitake, Crimini, Clamshell, Trumpet Royal, Pioppini, Oyster, Maitake, Enoki, Portabello
Recipes featuring mushrooms
 Chicken Marsala, Egg Fu Yung, Creamy Chicken & Rice Soup, Millet Stuffing,
Simple Savory Mushroom Gravy

Onions

Brown, White, Yellow & Red
Recipes featuring kale
 Brown Rice Vegetable Quiche, Deli Style Macaroni Salad, Greek Chicken Egg Lemon Soup

Leeks   
Recipes with leeks
Corn, Collards & Bacon (& leeks), Leek Pie
Add leeks to soups, greens or meatloaves to add something different.

 Cabbage 

Green, Red, Savoy, Napa
Recipes with cabbage
 Egg Fu Yung, Seasonal Stir Fry
Or you can make your own coleslaw, add it to any vegetable dish, or create a cabbage salad.

Brussels Sprouts
Type of Cabbage
Recipes with brussels sprouts
Braised Dijon Brussels Sprouts, Roasted Sprouts with Balsamic

Parsnips 

Recipes with parsnips
These are fantastic if you roast them in the oven with other root veggies like, carrots & beets.

Carrots

Rainbow, Yellow, Baby

Recipes featuring carrots

Coconut Topped Carrot Cupcakes, Seasonal Stir Fry, Crock Pot Curried Lamb, Vegetable Lo Mein, Zucchini Carrot Loaf, Millet Stuffing, Greek Chicken Egg Lemon Soup, Carrot Coconut Salad

*Most of the recipes listed can be found in my cookbook & healthy eating guide,

"Organic, Gluten-Free & Delicious"

Meal Planning: Meatless Mondays

I hope by now most of you have heard of a great little trend called, Meatless Mondays.  It is really just about reminding ourselves that its good to have a meatless meal a few times a week.  It's not about promoting strict vegetarianism, or actually going meatless on a Monday, it's jut about being aware that we don't need to make animal protein the star of every single meal you eat.  Your body (and wallet) will thank you for it!

I like to get a jump on my meal planning for the week on my weekends, sometimes even testing out recipes for the week as well.  This weekend we tested out a recipe from daytime television show about healthy eating called, The Chew.  

I modified the vegetables to ones we have on hand, and you can do the same to make it all your own!

Mu Shu Vegetable 

with homemade Hoisin Sauce & Mandarin Pancakes

(as always using All Organic ingredients)

• 3 Eggs (lightly beaten)
• 1 Lb Swiss Chard
• 2 Cups Purple Cabbage (shredded)
• 1 Cup Mushrooms (sliced thin)
• 2 Carrots (sliced thin)
• 6 Scallions (sliced thin)
• 2 Cloves Garlic (sliced thin)
• 1 Tsp Toasted Sesame Oil
• 1 Tbsp Coconut Oil
• Salt 
• Sauce:
• 2 TB GF Tamari Soy Sauce
• 2 TB Brown Rice Vinegar
• 1 TB Mirin
• 2 TB Grated Ginger 

-Heat a large skillet or wok over medium heat. Quickly scramble the egg, then remove to a plate and reserve.  

-Add in and heat the toasted sesame oil and coconut oil over medium-high heat. Add the chard, cabbage, shredded carrots, mushrooms, scallions, and garlic. Season with salt and toss, stir-frying for 2 minutes. Cover. 

-Mix together the soy sauce, rice vinegar, mirin, and ginger. Uncover the vegetables, and add the sauce, tossing to mix well. Cook for an additional 1-2 minutes, until vegetables are tender. Add the reserved egg, tossing everything together, and remove from heat and transfer to a serving bowl.  

-To serve, spread hoisin sauce down the middle of the pancake, and top with a generous amount of vegetable. Serve & enjoy!

Homemade Mandarin Pancakes made from the cookbook, 

"The Gluten Free Asian Kitchen" by Laura B. Russell

Homemade Gluten Free Hoisin Sauce

4 TB GF Tamari Soy Sauce

2 TB Creamy Almond Butter (raw or roasted)

1 TB Molasses 

2 tsp Brown Rice Vinegar

1 Garlic Clove, finely minced

2 tsp Sesame Oil (unrefined)

a Pinch Ground Cayenne Pepper

Whisk all ingredients together in a bowl until fully combined.
Store any leftover sauce in glass jar in refrigerator.
(Also works nice as a marinade for steak or chicken, when not going meatless)

Eating Vegetarian meals can be delicious and fully satisfying.  

Give a few meatless meals a try and taste what we mean!

The Power of Plants: Herbs for Digestion

Plants are powerful, there is no question about that.  

The best part about it is, if you know how to use them correctly they can be your allies in health for the rest of your life.  Think about just how many types of plants there are out there, and how often they get passed by when we need them the most.

For those who have had experience with digestive upset, due to disease or acute infection, you know how difficult it can be to relieve the symptoms that come along with that (and just how badly you can want relief).  I myself have dealt with having a digestive disease since childhood, and have gone through almost every possible treatment and remedy over the many years of being afflicted.

Since I started using plants, herbs and food as my go to treatment, I find it is a rare occurrence that I need to go for anything else.

I have found that it is most gentle, especially when trying an herb for the first time, to try it in a tea form.  Some I would recommend only to ever have in tea form.  When herbs are used as tinctures or essential oils they can sometimes be too strong, especially at first.

Herbs for Digestion

Peppermint 

Relaxes the muscles of the digestive system, helping to ease symptoms of digestive upset.

Fennel Seed 

Not only filled with more antioxidants than Vitamin E, but also proven to be a powerful anti-inflammatory.  Helping many chronic diseases like bowel disease, arthritis, cancer and Alzheimer's.  The reason it works so well in digestive diseases is, it's ability to relax the lining of the intestines, and at the same time reducing the inflammation.

Chamomile 

More commonly known as a soothing tea for the mind, but also soothing for the belly.  

Properties of chamomile include anti-inflammatory, antibacterial, antispasmodic and also contains antioxidants.

Ginger

The nausea reducer.  No matter the reason from pregnancy, to food poisoning to motion sickness, reach for ginger first when it comes to nausea.  Also aids in relief for heartburn & digestive upset. 

Cinnamon 

Has been proven to be an effective fighter against various types of bacterias including those that cause food poisoning, staph infection, urinary & bladder infections, and H. pylori that is linked to stomach ulcers and cancer. 

Foods good for Digestion
Check out "The Holistic Mama's" fantastic post on Probiotic filled foods!

Fermented Foods

Fermentation creates natural probiotics in foods, the essential gut flora necessary for optimal digestion.

• Umeboshi Plum & Ume Vinegar - Aids in digestion with antibacterial properties
  • Tamari Soy Sauce - Contains antioxidants, anti-cancer properties & aids in digestion
  • Miso - Contains antioxidants, anti-cancer properties & aids in digestion
  • Yogurt - The most commonly known food to contain the good bacteria, probiotics (can be made at home from coconut or almond milks) 
  • Pickles & Pickle Juice -  Aids in digestion, filled with probiotics
  • Sauerkraut (fermented cabbage) - Aids in digestion, filled with probiotics
  • Pickled Vegetables - From beets to peaches, you can pickle pretty much anything and get fantastic benefits!

High Fiber Gluten-Free Foods 
(be sure to purchase all of these organically to gain the health benefits)

Coconut

Coconut has many forms and are all delicious and filled with tons of health benefits you might not expect.  Coconut comes in the form of...

Flour, Extra Virgin Oil, Cream (canned), Milk (carton or homemade), Water, Shaved or Flaked

- High in the oh so important friendly fats that act in the body as fat burners

- High in fiber coconut flour is wonderful to cook and bake with in a vast array of recipes.

- Antibacterial & Antifungal:  Fighting things like strep throat, acne & candida

- Filled with Antioxidants: Called catechins, they are great colon cancer fighters.

- Anti-inflammatory: Good for many conditions caused by inflammation

Raw Almond
Almonds can be used in many ways and also have a few forms...
Flour/Meal (made from blanched almonds), Whole, Slivered, Milk (carton or homemade)

- Filled with the friendly fats that aid in disease prevention and cholesterol regulation.
- Contain vitamins E & B, as well as essential minerals.
*Learn how to make your own almond or coconut milk yogurt with extra probiotics in a slow cooker from the Holistic Mama

Winter Squashes
These come in many varieties such as...
Butternut, Spaghetti, Acorn, Pumpkin, Buttercup, Carnival, Delicata, Kabocha, Sweet Dumpling

- High in B & C vitamins which boost mood and immune function
- Contain folic acid: Especially important for pregnant women
- Richly colored veggies like these contain good amounts of carotenes: Good for eye health

Berries
Some high fiber berries include...
Blueberries, Raspberries, Strawberries

- Rich with antioxidants.  Great for immune function
- High in vitamin C, B, E, A & zinc. Helpful in eye, brain and immune function.

Avocados
A fruit? A vegetable? No matter what you call it, they sure are packed with goodness!

- Rich in anti-inflammatory & antioxidant nutrients: Cancer fighting
- High in the friendly fats: Good for cholesterol regulation & brain function
- Contains folic acid and B vitamins: Helpful in heart health

Brown Rice
Come in short, medium and long grain varieties.
Experiment with all to see what you like best.

- Has plenty of folate & B6 for a heart healthy food
- Vital minerals include: calcium, magnesium, iron, potassium, zinc & more!

Quinoa
(pronounced; Keen-wa)
One of the few non-animal based foods that is a Whole Protein


- Great source of magnesium, iron, calcium & more
- Contains vitamin B for brain health
- Has antioxidants like maganese & copper: Goof for cancer & disease prevention

*To learn wonderfully detailed information about healing herbs & spices you can incorporate into your daily diet, read Bharat B. Aggarwal's book, "Healing Spices" 

Happy Eating Everyone!!!

Breaking Down Dairy: Can you do it?

I just love that people are becoming more aware of their food choices (for the most part).
It is such an empowering thing we can do for ourselves.
Taking control of our health through our food, and thus through our wallets, will be the smartest thing you will ever do.  Not to mention it is quite satisfying giving your dollars to a hard working farmer, rather than a large faceless pharmaceutical corporation, that's for sure!

I have noticed over the past few years, the most common food items that are purchased organically are dairy products.  If you are going to start somewhere with organics, it may as well be in the dairy department (along with fruits and veggies of course!).  

Many of us with digestive diseases tend to have a problem digesting dairy products (whether we choose to admit it to ourselves or not).  Most of my teenage years I ignored the after effects of things like butter, ice cream, yogurts & cheeses and continued to eat them mindlessly.
But the moment I began to live a more mindful life, and really took charge of my health through food, everything changed!

I am sure most people have heard of lactose intolerance, the body's inability to breakdown lactose, a prevalent sugar found in milk.  A less often talked about part of diary that can cause gastrointestinal problems and more, is a protein called casein.  Casein can also be used as an additive in certain foods, so be sure to read your labels.

Some symptoms to look out for if lactose might be a problem for you...

abdominal pain/cramping, bloating, diarrhea, gas, nausea, or vomiting.

Symptoms if you may have a casein allergy or sensitivity might be...

swollen skin wherever contact has occurred, stomach bloating, rashes, hives, generally irritated skin, nasal or sinus congestion, sneezing, coughing, watery or irritated eyes, and coughing or wheezing.

*Be sure to consult with your physician if you think you may have a casein allergy

Eating too much dairy for all people can also show up in ways you might not expect like...

mental fog, headaches, joint pain/stiffness, chronic sinus infection or post nasal drip, sluggishness, acne

To find out if dairy is causing problems for you simply eliminate it from your diet for a few weeks and note any changes that may occur in your mental or physical state.

Goat vs. Cow
Some say that cheese from goat milk is easier to digest, but I still believe that this is such an individual thing.  It is certainly not a hard and fast rule that a goat cheese will not affect you the same way a cow's milk cheese will. If you are interested in experimenting with this yourself, I highly suggest using very small quantities. Also making sure that you wait at least 3 days before trying it again to see how your body reacts and how you feel.

*Aged cheeses tend to have less lactose & casein vs. soft cheeses.
Try a cheese like a Spanish Raw Naked Goat Cheese, or an aged Raw Parmigiano Reggiano

Raw vs. Pasteurized
It has been said by some raw milk advocates that raw milk does not react the same as pasteurized milk in people with lactose intolerance.  Now, I am definitely an advocate for raw dairy, from a purely nutritional aspect.  But, in my personal experience I can not drink milk or have most milk based items, raw or not.  There is no arguing that raw dairy has all of the great nutrients that are supposed to be there, and that pasteurization kills pretty much everything good in dairy.

Even though milk, ice creams, yogurts and butter are out of my diet, the world of raw cheeses makes my body a happy one.  Not every raw cheese will be okay for everyone.  There are only a small number of cheeses that have proven to be okay with my body.  Some are from goat, some from cow, and some from a mix of both, but all are aged and raw.
Again, I just have to repeat how dairy affects someone is a very individual thing.
I will quote the age old proverb on food,

"One person's medicine, is another person's poison"
So, just because someone else said it worked or did not work for them and their digestive disorder, that certainly does NOT mean it will work for all people with the same condition.


Happily there are many options for those with sensitivities to the 
lactose and casein in dairy!

A few years ago I discovered a product that revolutionized how we ate in our home.
GHEE
What is ghee?
Commonly known as clarified butter.  From grass fed organic cows is best.
This is simply butter that is heated, it will separate, and the portion that is removed contains all of the lactose and casein that was in the butter.  And you are left with a delicious buttery ghee that can be used in any way one would use butter.

What is better than Ghee?
Extra Virgin Organic Coconut Oil Ghee (made from grass fed cows)
Basically a wonderful company decided to mix together two amazingly nutritious fats, and what you get is simply fantastic.  It contains a 75% / 25% ratio of Coconut Oil and Grass Fed Ghee.
Can be used anywhere in place of butter or oil in most recipes.

Extra Virgin Organic Coconut Oil

The most nutritional oil you can use.  The thing that makes it so fantastic is, it is perfect for high temperature cooking. It has a high smoke point which means the oil's molecular structure wont change as you heat it.  Oils like extra virgin olive oil and flaxseed oil are wonderful, but don't have a high smoke point, so are better if you eat it in its natural state, unheated.
Use coconut oil to replace butter or ghee in most recipes for a delightful dish.

Dairy-Free 'Milk' Choices
Organic Almond milk is our favorite, next to coconut milk.
The beauty of both these milks is, you can make them yourself in a blender!
Of course you can always purchase these in your grocery store in a carton.  I suggest using the unsweetened versions.  I don't like having 'hidden' sugars in my foods, if I want something sweet, I want to sweeten it myself.
There are also rice milks, but they tend to have a much higher sugar content due to the process of making the milk from rice syrup.  So, I don't really love rice milk for that reason.  Nor am I a big supporter of soy milks. They have been known to interfere with hormone production in people if consumed on a regular basis.  And if it is not made from organic soy, the process they use to grow and extract it is super scary.  Find out more on the dangers of GMO, non-organic soy here.

Canned Organic Coconut Milk
Great to replace heavy cream in almost any recipe. 
This milk is often called coconut cream, since it is much thicker than the thin coconut milks from the carton.


So, if you think living a lactose, casein or dairy free life is impossible, think again!
These days it could not be easier, or more delicious.
There is a replacement for pretty much anything, and doesn't that feel good!

Happy eating everyone!

Second Edition Cookbook Coming THIS MONTH!

 What better way to spend the cold winter days then by cooking & baking delicious 

(and good for you) foods!  

It's never been easier to cook gluten free then with my cookbook & guide to help you on your healthful & tasty journey.

I am proud to announce that the 2nd Edition of my GF Cookbook,
"Organic, Gluten-Free & Delicious" 
will be available for ALL to enjoy this month!

To ensure getting your very special copy make sure to PRE-Order yours on the site today.  

It will also be available at select retail stores (full list to come soon).  

Happy New Year!

I hope every day is the best day it can possibly be!

Special 2nd Edition GF Cookbook & Sneek Peek Biscuit Recipe

A very special 2nd Edition of my cookbook, "Organic, Gluten-Free & Delicious" 

will be coming out this fall, and is currently available for Pre-Order on my website.

Included in this 2nd edition are some minor updates from the Limited 1st edition, plus a handful of brand NEW recipes.  I will be posting the new recipes here for all of you with 1st editions to enjoy as well.  Or course also for those of you who want to try out some of my recipes before purchasing your very own copy. 

As the temperatures are starting to drop at night, I can almost feel the cool Autumn air approaching.  With that cool air comes roasting vegetables, warming soups, and of course more baking in my kitchen.  What better thing to go with soup, other than garlic bread, than a fluffy, flaky biscuit.

Now being gluten-free, I long since given up on the idea of a fluffy biscuit, and settled for more dense versions of biscuits or nothing at all.  But, as with any other food craving I get, I just have to try to make it!  I have to admit, I was almost shocked at how good these came out.  They are the biscuits I had been dreaming about all these years.  And now I also have a great dough base for other things like, crust for a quiche, blankets for 'pigs in a blanket', and more things to dream up.
Dream up your own way to use this versatile dough, and share what you come up with!

Classic Biscuits : Gluten - Free, of course!

3/4 Cup Brown Rice Flour                  2 Organic Eggs
1/4 Cup Arrowroot Powder                 1/3 Cup Coconut Oil Ghee, melted
1/2 Cup Tapioca Flour                         1/2 Cup Almond Milk, unsweetened 
2 tsp Baking Powder                           1/2 Cup Grated Raw Cheese, Optional   
1 tsp Xanathan Gum
1/2 tsp Real Salt
1 TB Granulated Sugar

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together all the DRY ingredients on the LEFT. 

Mix in all remaining ‘wet’ ingredients until batter is just mixed. 

Drop dough onto parchment lined baking sheet as 2” round biscuits.

Bake for 10 - 12 minutes until biscuits start to lightly brown.

Let cool, serve & enjoy alone or dip into a hot soup!

Love filled Food from our Past

 I have a lot on my plate this week,
or really I should say that
I'm dreaming up lots of delicious things to put on my plate this week.

When planning what to make for our family gatherings this Sunday, we wanted to bring back some old dishes from our wise and talented relatives.  We have a lot of Italian in our families, so naturally we chose to make some old Italian dishes.

So, we will be making versions of Manicotti as well as Baked Breaded Pasta with Anchovies as our, making old dishes new, and gluten-free of course!

A habit I will never break, is making old dishes new and safe for those of us who can not tolerate a molecule of gluten.  For me, it is always exciting to do this, especially with old family recipes.  It makes me feel that much more connected to my ancestors, and thus that much more connected with my food.  And we all know deep down, that food feeds much more than our bellies, it also has a direct line to our hearts.  Which is why it is so important to fill our foods with love to ensure a filled heart.

Dishes on the menu this week before Sunday Family FunDay....
Shrimp Cakes & Fish Tacos
*Crock Pot Coconut Curried Lamb
*Cinnamon Bread
Chocolate Macaroons
Roasted Chicken, *Millet Stuffing & *Mushroom Gravy
Almond Biscotti
*Carrot Cupcakes
Sweet & Savory Crepes
*Cinnamon French Toast
Egg in a Hole in a Bread....recipe below

*All recipes marked can be found in my cookbook, "Organic, Gluten-Free & Delicious"

A breakfast I have been bringing back into my morning is, of course, an old Italian breakfast my mother used to make for us, Egg in a Hole in a Bread.  Such a simple, but satisfying breakfast.

Egg in a Hole in a Bread

2 Slices Udi's Multigrain Bread
1 Organic Egg
Organic Coconut Oil Ghee or Organic Ghee, to taste
Sea Salt with Sea Vegetable Seasoning, to taste
 
In a skillet heat about 1/2 TB Coconut Oil Ghee until hot, but not smoking. 


Prep 1 slice of bread by cutting a hole out of the middle, about 3 inches in diameter.  Can use the rim of a glass, or I use the lid of a clean jam jar.  Once you have a circle cut out of 1 slice of bread, feel free to toast the circle and the full slice of bread, and spread ghee on to your liking.


When pan is hot, place your holed bread in the center, crack your egg into the hole in your bread, and let cook for about 2 minutes, or until the egg whites have solidified enough to flip the bread over.  Flip egg in a hole in a bread, and cook 1 minute longer for a runny yolk to dip your extra toast in.


Serve your egg in a hole in a bread, with a sprinkle of sea salt with sea vegetables, and enjoy!

Cookbooks now at Bob's Natural Foods

"Organic, Gluten-Free & Delicious" is now available at Bob's Natural Foods in Long Beach, NY. Stop in today to pick up your copy, they are going fast!
While you are there be sure to pick up plenty of fresh, gluten-free ingredients to get cooking right away. You will be able to find things like GF flours, rice crackers, a variety of frozen GF breads, select fresh organic produce, as well as a full juice/smoothie bar & cafe with GF choices. Bob's is the place to go for wonderful products and wonderful people!

NEW Cookbook on sale Now!!

Enjoy this very special Limited First Edition of, "Organic, Gluten-Free & Delicious" Order online here now!