Raw Almond Bread!

Mediterranean Almond Bread

Makes 18 'slices'

1/2c olive oil
1c sun dried tomatoes, loosely packed
3c almond flour*
1c flax meal
3 medium courgettes (zucchini), peeled & roughly chopped
2 apples, cored and roughly chopped
3T lemon juice
1t salt
3T Herbs De Provence or herbs of your choice
2T marjoram or herbs of your choice

*You can make almond flour a number of ways. My favourite is to save the pulp from any almond milk I make and dehydrate it so I can keep it in a glass jar until needed. You could also use the almond pulp wet. Another way would be just to grind some almonds into flour in a high powered blender or coffee mill.

- Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.

- Add the almond flour and process again until a batter is formed.

- In a bowl mix the batter with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.

- When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.

- Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays.

- Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.

- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.

- Dehydrate for approx 8 hours more (do this overnight so you're not tempted to eat it before it's ready) or until bread feels light in your hand. If the pieces don't fully come apart where you scored, use a knife to cut them.

So there you have it. Once you have this bread, the only limit you have is your imagination. I have made bread before and used lasagna leftovers to create 'cheese and tomato' sarnies, one of my all-time childhood faves!

Let me know your favorite fillings!!! :-)

Chef Russel

YUM! FESTIVE

1 cup raw pecans
5 dates, pitted
1 tablespoon grapeseed oil
¼ teaspoon celtic sea salt
6 cups fresh cranberries, picked over (discard bad ones)
1 cup agave nectar
1 tablespoon orange zest

Place pecans and dates in a food processor and pulse until coarsely ground
Pulse in oil and salt until mixture begins to form a ball
Press crust into an 8x8 inch greased baking dish
Bake at 350° for 8-12 minutes until lightly browned
To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove
Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve
Add remaining 2 cups cranberries and cook covered for 5 more minutes
Remove mixture from heat and allow to cool for 10 minutes
Pour mixture over pecan crust
Allow bars to set for 60-90 minutes
Serve
elana's pantry :)

Sugar Free Raw Treats

Cashew butter, coconut, and carob powder/cocoa powder balls
Carob/cocoa or -vanilla- coconut milk chia pudding w/stevia
avocado mousse with/stevia cocoa/carob
Banana carob/cocoa shake
Cinnamon baked apples
Pumpkin spice muffins (no sugar added)
Berry crisp with coconut flour/oil topping (no sugar added)
Raw cake with cashews, dates, carob/coconut oil
Bean brownies/blondies/cake w teff flour/brown rice flour with/ coconut oil frosting
Bean cookies with carob
Coconut flour stevia cake/muffins -eggs in
Almond meal cookies stevia w/carob -vegan
Fruit :)
raw honey
Coconut milk ice cream (agave)
sweet potato with coconut oil and cinnamon

Lasagna- sub tofu with white beans!

Food Combining, Yoga, and Life

Well, it's certainly been a challenging past few months. Now things are finally falling into place. The first hexeimer phase of my detoxing is finally leveling out, school is pretty well under way, and I'm experiencing life to its fullest.

Some notes on food combining-
no carbs with starches.
nuts with veggies or nuts alone.
carbs with fats.
protein with veggies.
fruit alone on empty stomach (preferrably first thing in the morning)
avocado- neutral (gotta double check how to use)


Eating mostly raw now. Feeling GREAT. My insides are so happy. Making many new great recipes too. :)

Ready to bring on the rest of the semester

Cranberry Walnut Chocolate Chip Cookiesprint friendly recipe
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
½ cup dried, fruit juice sweetened cranberries
1 cup walnuts, toasted
½ cup dark chocolate 73%

In a large bowl, combine almond flour, salt and baking soda
In a smaller bowl, combine oil, agave and vanilla
Stir wet ingredients into dry
Mix in cranberries, walnuts and chocolate chips
Form dough into ½ inch balls and press onto a parchment lined baking sheet
Bake at 350° for 7-10 minutes
Cool and serve


elenas pantry

cake...and garlic day!

Today I tried adding garlic back into my diet. So far so good :)

From spunky coconut! :)

Pumpkin Spice Cake:

Add to food processor:
2 cups cooked white beans, room temperature, so they don't cook the eggs (I make mine myself by soaking dry white beans, like Great Northern, overnight. In the morning I rinse them well, and cook them.)
5 eggs
1/2 tsp vanilla creme liquid stevia (do not measure over the batter, just in case it spills out)
1 tsp vanilla extract
1/3 cup honey
1.5 tbsp pumpkin pie spice


Puree well.


Add:
1/4 cup coconut oil, liquified
1/3 cup coconut flour, sifted
1/4 tsp sea salt
1.5 tsp baking soda
1.5 tsp baking powder


Puree well.


Pour into greased and floured bundt pan.


Bake at 325 degrees for about 35 minutes. (I like to check to see if it's done by inserting a knife into the middle. If it's comes out mostly clean, it's done.)

Cabbage and Ground Turkey Stew

1/2 head organic cabbage
1 package free range ground turkey
rosemary, cilantro (fresh)
sea salt
kale

Viola!

Carob Skillet Drops

So I was craving cookies...and pancakes and chocolateyness. Lo and behold the birth of the carob skillet drop.

A few tablespoons namaste pancake and waffle mix
A tablespoon carob powder
Enough water to make dough
2-3 drops vanilla cream stevia
Nonstick cooking spray

Combine all ingredients and coat skillet with non stick cooking spray. Drop batter by spoonful onto skillet.

Serve warm with ice cream or fruit compote or sauce! YUM.

Chocolate (or Carob) Chip Cookies

Yields 4 Dozen.

1 3/4 cups quinoa flakes or GF oats
1 3/4 cups all purpose GF flour blend (I used coconut, brown rice, and tapioca)
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1/2 cup shortening/butter/or oil of choice (I used coconut)
1 cup brown sugar or sucanant (I used 1/2 cup agave)
1/2 cup granulated sugar (I used a little more agave)
2 eggs
1 tsp vanilla extract
1 package GF chocolate chips or carob chips (approx 2 cups..or more :)
1 cup chopped walnuts (optional)

Preheat oven to 375. Grind Quinoa flakes or oatmeal in food processor. Add flour mix, baking soda, salt, and xanthan gum and blend for 5 sec. Beat shortening with sugars until well blended. Beat in eggs and vanilla. Gradually add dry ingredients. Then Mix in chocolate and walnuts. Drop by rounded tablespoons onto aluminum or parchment paper line cookie sheets. Bake about 12 minutes until edges are browned.

Blueberry Cake With Creamy Sugar Free Vanilla Frosting

1 package blueberries rinsed
1 1/2 cups nondairy milk (I used unsweetened almond)
1/2 cup oil of choice, butter, or shortening
2 eggs
1 tablespoon vanilla
1/4 cup agave (I do half of the agave and one dropper stevia)
4 tablespoons baking powder
1 tsp sea salt
2 and 1/2 cups gluten free flour mix (I used 1 brown rice, 1 coconut, and 1/2 tapioca)
1 tbls cinnamon, if desired

Combine wet ingredients. Combine dry. Mix wet to dry. Fold in blueberries. Pour into cup cake holders, into large rectangle cake pan, or two 9in round cake pans.
Bake at 350 until edges are golden brown (about 30 mins for large rectangle- time may be shorter depending on which way you choose to bake it so I would monitor it as it bakes.)


Frosting
2 cups palm shortening (or margerine/butter)
1 cup arrowroot starch
1 tbls vanilla
1/4 cup agave nectar (or honey) or a mix of agave and vanilla stevia

With an electric mixer beat all ingredients together until fluffy. Store in an air tight container or frost cake when cooled. YUM!!!

10 Things To Be Thankful For..err 11

I feel like every now in then it's good to reflect on the good things going on in life. Especially when the sky seems terribly grey.

First, a recap and bit of venting.
I've been going through quite a bit lately- balancing trying to gain weight, see a psychotherapist, and deal with/try to get a diagnosis for my HIGHLY* probable Celiac Disease (highly meaning I know that I have it but my blood test said I was 5 out of 8 or as the doctors say "equivocal"). Also* I was not eating gluten (for the exception of a brownie here and there and the contamination of my college cafeteria) for months prior to the test and was still having horrible problems (thus proving that I am indeed sensitive to gluten in some way shape or form). As I have been on the gluten free diet now for about 3 months and CAN DEFINATELY tell that I get sick when ingesting gluten I refuse to go back to gluten and get retested because I am feeling almost 100 percent better being 100% gluten free- with the exception of getting glutened out to eat on fathers day. So I am slightly stressed.

Now..things to be thankful for.

1. I'm alive. To put it in perspective, things could be much worse for me. I am overall getting more healthful and healing every day.
2. I have a wonderful family, boyfriend, and friends. I love you all. You all have been so supportive and helpful. Though I know at times it's very hard for you ton understand how I feel and understand exactly what I'm going through.
3. I have a job that I love that helps others. Though my current stressors and ailments have negatively effected my ability to work lately, I have been getting better everyday and I am so thankful for my job with wonderful people that I work with and the ability to help others like myself.
4. Carob. Thank you Lord, for putting the lovely Carob pod on this earth. It's lovely chocolate-like flavor has made not be able to eat chocolate much more enjoyable.
5. The beauty of God's green earth. The weather is balmy, the plants are blooming and green- alive. What more can we ask for?
6. The roof over my head and the food on the table. In this recession we are so fortunate. There are so many people who don't have healthcare, don't have homes, don't have food.
7. Music. My other solace. Thank you for bringing me peace.
8. Yoga. My OTHER solace. Thank you for teaching me to quiet my mind, focus, and breathe.
9. Modern medicine/technology. Without the advancements of modern medicine we may have never known what Celiac disease was!
10. The Camera. Thank you for fueling my passion and giving me the ability to capture life's beauty.
11. Life. Thank you for the gift of life. The ability to experience happy and sad moments. The human ability for compassion, rationale, and forgiveness. and most importantly-for love.


strawberry pie recipe coming soon!

Ah, The Wonders of Carob

Carob Chips
1/2 Cup coconut oil
1/2 Cup carob powder
1 tablespoon agave syrup

Melt coconut oil and mix in agave and carob. Pour on to wax paper lined cookie sheet and spread into an even layer (desired thickness). Chill in fridge until solid and cut into desired sized chunks or "chips" Yields about 1 1/2 c chips.
(sally fallons nourishing traditions)

Carob Fudge Sauce
(adapted from above)
Use same recipe above but use 1/2 tablespoon agave and add in about 1/4 cup coconut milk (or until desired thickness is reached-i like my thick). Store in fridge until ready to use and leave at room temperature five minutes before serving.

The Birth of the Carob Fudge Swirl Muffin Cookie

Well when I went to go make my weekly carob bars I didn't have my recipe in front of me so I improvised. What resulted was not a bar. Oh no. But a hybrid fudge- a fudge of REAL hot fudge consistancy nonetheless, something that I have missed for quite some time. :)

So...my carob chip cookies to be were magically transformed into Carob Fudge Swirl Cookies. They came out a cross between a muffin and a cookie and were filled witrh fudgy carob suprises. YUMMY!

Pictures and recipe coming soon!

Crackers (For Sheila!) :)

Gluten Free Herb Crackers
• 3/4 cup organic amaranth flour
• 1/2 cup arrowroot starch OR cornstarch
• 1/4 cup almond meal
• 1/2 teaspoon salt
• 1/4 teaspoon fresh cracked peppper
• 4 tablespoons olive oil
• 4 tablespoons water
• 1/2 teaspoon baking soda
• 1 teaspoon Cream of Tartar
• 1 teaspoon GF garlic powder
• 1 teaspoon GF onion powder
• 2 tablespoons Herbs de Provence OR any herb blend you like
• 1 teaspoon Kosher salt to sprinkle on top of crackers

1. Place dry ingredients in a large bowl. Whisk until well blended. Add olive oil and water and stir until dough forms a ball. If mixture is still crumbly, add water, one teaspoon at a time, until dough forms a ball.
2. Divide the dough in half with a knife. Sprinkle a smooth work surface with a small amount of white rice flour. Sprinkle rice flour on a rolling pin and roll the dough until it is very thin, about 1/16th of an inch thick.
3. Use a 1 1/2 inch round or square biscuit or cookie cutter to cut crackers- or use a knife to cut even squares. Prick top of each cracker twice with a fork. Using a small spatula, transfer crackers to two large, ungreased baking sheets. Sprinkle tops of crackers lightly with Kosher salt.
4. Repeat with second half of cracker dough.
5. Bake for 15 minutes. Remove from oven and place crackers on wire racks. Put the wire racks on the baking sheets and return crackers to the oven for an additional 5 to 7 minutes.
6. Cool crackers and store in an airtight container.
10. Makes about 65 crackers

Tips:
This dough is crumbly but don't worry- just add water, a teaspoon at a time to keep the dough rollable. Gently roll back and forth on the dough to avoid cracks. Also be gentle when piercing the cracker dough with fork. I take the loose crumbs and continue to roll and cut out crackers until dough is all used.

Make flatbread crackers by cutting dough in 5x3 inch rectangles.


Gluten Free Saltines
•4 c gluten-free flour blend
•1 ½ tsp baking powder
•¾ c shortening
•1/3 c skim milk
•1 c water
•Salt, black pepper and rosemary (optional)

Directions
1.Preheat oven to 375F.
2.Mix flour, and baking powder.
3.Cut in shortening until mixture has a consistency of coarse meal.
4.Add liquid and stir to form a dough.
5.Roll into a very thin sheet.
6.Cut into circles or squares and place on an un-greased cookie sheet.
7.Prick with a fork 4-5 times and sprinkle with seasonings if using.
8.Bake 6-7 minutes, turning once halfway through.


Gluten Free Chick Pea Crackers
1/2 cup chickpea flour (besan), sifted before measuring
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon turmeric
2 tablespoons nutritional yeast
1/2 teaspoon canola oil
2-4 tablespoons water

For dusting: gluten-free baking flour (or flour of choice)
Optional: Smoked Spanish paprika for tops

Mix all dry ingredients together well. Stir in the oil and begin stirring in water one tablespoon at a time. The amount will depend on the moisture in your flour. When the dough can be formed into a ball, you have added enough water. (I used 4 tablespoons, but your results may be different.

Knead the dough several times to distribute the ingredients, and then roll it in plastic wrap and set it aside while you preheat the oven to 350F. Dust your work area and rolling pin well with the gluten-free flour. After the dough has rested for 10 minutes divide it in half, put half on the floured surface, and sprinkle the top with flour. Roll it out until it is as thin as you can get it and still be able to pick it up. (Mine came out a little less than 1/8 inch thick or about 3 mm.) Cut it into 1x1-inch squares or use a cookie cutter. Place crackers on a non-stick cookie sheet and repeat with other half of dough. Prick each cracker once or twice with a fork (allows for air to escape and keeps them from puffing up). Sprinkle with paprika, if desired.

Bake for 15-20 minutes, being careful not to over- or under-bake. Remove from oven and allow them to cool and become crispy. Test one, and if it's not crispy, return to the oven for a few more minutes. After cooking, keep in a sealed container. If they get soft, a few minutes in a hot oven will return them to crispiness


Gluten Free Sesame Crackers
1/4 cup chickpea flour (besan), sifted before measuring
1/4 cup Bob's Red Mill gluten-free baking flour (or flour of choice)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon turmeric
1 tablespoon nutritional yeast
1 tablespoon toasted sesame seeds, lightly ground (see Note)
1 teaspoon toasted sesame seeds
1/4 teaspoon sesame oil
2-4 tablespoons water

Note: You can buy already toasted sesame seeds, but making them is very easy. Just heat them in a skillet or on a baking sheet in a toaster oven, stirring often, until they begin to turn golden and pop. Watch them carefully because they can burn in a matter of seconds. To grind them, put them in a mortar and crush lightly with a pestle or pulse in a food processor.

Mix all dry ingredients together well. Stir in the sesame oil and begin stirring in water one tablespoon at a time. The amount will depend on the moisture in your flour. When the dough can be formed into a ball, you have added enough water. (I used 3 1/2 tablespoons, but your results may be different.

Knead the dough several times to distribute the ingredients, and then roll it in plastic wrap and set it aside while you preheat the oven to 350F. Dust your work area and rolling pin well with the gluten-free flour. After the dough has rested for 10 minutes divide it in half, put half on the floured surface, and sprinkle the top with flour. Roll it out until it is as thin as you can get it and still be able to pick it up. (Mine came out a little less than 1/8 inch thick or about 3 mm.) Cut it into 1x1-inch squares or any size you want. Place squares on a non-stick cookie sheet and repeat with other half of dough. Prick each cracker once or twice with a fork (allows for air to escape and keeps them from puffing up).

Bake for 15-20 minutes, being careful not to over- or under-bake. Remove from oven and allow them to cool and become crispy. Test one, and if it's not crispy, return to the oven for a few more minutes. After cooking, keep in a sealed container. If they get soft, a few minutes in a hot oven will return them to crispiness.
(compliments of fatfree vegan kitchen)

Raw Carob Mousse Cake

Fudgy and nourishingly delicious! I couldn't even tell that the mousse was made of avocados!!

Carob Cake
1/4 cup raw walnuts (I used soaked cashews)
a dash of salt
8 pitted dates
1/4 cup carob powder (or cocoa)
1/2 tsp vanilla
2 tsp water
Process nuts in blender or food processor until ground. Add dates, carob, water, salt, and vanilla and process until desired consistancy is reached.

Carob Mousse
1/4 cup dates
1/4 cup plus 2 tbls water
2 tbls agave
1/2 tsp vanilla
3/4 cup chopped avocado
1/4 plus 2 tbs carob powder
Process all ingredents in blender or food processor until creamy!
Frost carob cake and enjoy!

Strawberry Rubarb Crumble

A sweet and sour delight!

1 container fresh strawberries
1 large rubarb stalk
1 tbs agave
1 tbs tapioca starch
1 tbs coconut oil
Cook in large sauce pan until rubarb is soft and mixture creates a thick syrup and bubbles.

1 cup brown rice flour
1 cup brown rice crisps
1 tbs arrowroot starch
1 tbs coconut oil (more if desired)
a drzzle of agave

Pour hot filling into baking dish. Put crumble on top and drizzle with agave.
Bake for about 30 min at 375, or until brown on top and bubbling.

Pumpkin Pie Ice Cream

A fiberous and nutritious breakfast! ..or desert ;)

3/4 can organic pumpkin
1 cup unsweetened coconut milk (so delicious)
1 cup living harvest vanilla hemp milk
1 dropper of cinnamon stevia
cinnamon and pumpkin pie spice to taste

Combine. Pour into ice cream maker and let it do its thing!
(sprinkled with cinnamon quinoa granola from previous post)

Almond Brown Rice Quinoa Granola

:)

Toast a good portion of slivered almonds for about 10 minutes until golden brown.

While almonds are toasting, combine about one tablespoon of melted coconut oil, 1/4 cup agave with a Tablespoon of vanilla and a generous amount of cinnamon (I like alot).

Add Quinoa flakes, toasted almonds, and cripsy brown rice cereal until mixture is evenely coated and the liquid ingredients are well distributed.

Place on an almuminum foil baking sheet and bake for 10 minutes at 350.

:)
Namaste!
-Melissa

Pumpkin Meringue Custard Pie

Pumpkin Custard
1 1/2 c coconut milk
1 can pumpkin
4 eggs
a squirt of agave and a dropperful of vanilla cream stevia
1 tbs pumpkin pie spice
a dose of cinnamon
and a dash sea salt

Beat. Pour into cake or pie pan and bake for 50 minutes at 350.

Meringue
3 egg whites
1/2 tspp vanilla
1 Tbs arrowroot powder
1 dropperful vanilla cream stevia and a squirt of agave

Beat egg whites, vanilla, and agave. Gradully add arrowroot until stiff peaks form.
Spread on custard and bake for the remaining time.

Hope Is

Every step finds ground beneath my feet
I can’t believe I’ve come this far
I’ve found out I’m so much more with you
I’ve been found in who you are
I’ve been feeling lately
Your pierced skin has been stating
Everything you’ve wanted to say
Your words are far above me
Teach me how you love me like you do
So I can love like you

My soul clings to you
My lips sing for you

I am learning I can always stand
When you strengthen me
I am held up by a single strand
Stronger than I could ever be
I am lifting empty hands
Just to hold your holy hands
There’s meaning in your fingertips
And purpose in your eyes
This is where I’m finding out
What this life is all about
While sitting at your feet

My soul clings to you
My lips sing for you


I believe
This life can mean something
We are intended
Not left stranded
We can comprehend this
We can be sure of ourselves
We can see
And know where right we stand
We can grow up strong (and brought along)
To where we belong
Leave the past on the shelf

May we taste your words
May we end our search
Mat we know your love
Mat we feel our worth
Hope is, hope is, hope is…

Hope is knowing that there’s something beyond the next horizon.
Hope is something that you can never give up.
Hope is knowing that heaven is better than this.
Something you can find within the good in this world.
Hope is having someone to love you despite all of your faults.
Hope is what transforms great thoughts into great actions.
I have hope because there is more to life than what I can touch and see.
It reminds you that the earth is not a cold, dead place.
Hope is my motivation.
It overcomes in justice.
It overcomes fear.
It overcomes this fortune.
It continually affirms that life, even in all of its sorrow is good.
It’s knowing that you’re not alone.
Hope reaches out to me, even when I’m not reaching back.
I guess hope to me is picking up a guitar and singing songs.
Hope makes the grass green no matter what side of the fence I’m standing on.
Hope is knowing that I will live for eternity because of the decisions I have made here on Earth.
That every day is not only a chance to right wrongs; but make rights.
Hope changes the way we think and feel.
Hope is the thing with feathers that perches in the soul and sings the tunes without the words.
I find hope when I’m encouraged a friend or loved one.
When I wake up in the morning and feel like I can’t go on.
Hope is what gives me strength when the challenges I have to make seem too big for me to handle.
Hope defeats the impossible.
Hope is the beauty knowing that the world can be changed and that I can make it happen.
Hope allows you not to be afraid of the space between your dreams the reality.
I know that whatever happens and wherever I am, I will trust in my god.
The sunrises and the sunsets on the ocean, hope is in the rain.
Hope is always there.
Hope is seeing the good in the hearts of those around you even if they let you down.
Hope is that one person’s words can re-define one life and a whole generation.
Hope brings meaning beyond all our understanding and it shows us of a better tomorrow.
Hope gives me the passion to pursue my dreams.
I find hope knowing that each day is just a gift I’ve been given.
Hope is knowing that I can love someone more than myself, it’s not easy,
but it’s gotta be possible, you told me that,
and you wont let me forget it, you remind me everyday.
All it takes is an ounce of hope to get you through anything.
It’s being in tune with the song… you know, the one we’re all trying to sing?
I guess hope is knowing that someone loves me.
Hope is hearing your voice.
Hope compels my heart to sing when all around me is silent.
Hope is closing my eyes and realizing that there’s something bigger than me,
and opening my eyes and seeing friends, family.
I love you, I believe in you, and know that your dreams will come true.
Hope is that ray of sunshine that always seems to break it’s way through the clouds.
Hope takes my next step forward when I feel like there’s no reason to go on.
I’ve always wanted to be great, but often been unsure if I would ever reach that.
Hope is the motivation behind the smile on my face.
Without hope, I’m hopeless.
Forgive all, because all is forgiven.
Hope is knowing that there’s someone who loves you, no matter what you do.
Hope gives us courage to reach our goals.
Hope is always there.
Hope is all we have.
My hope is you.

Fat Free Fudge Brownies

Ingredients (use vegan versions):

1 cup brown rice flour
1 cup coconut flour
3/4 cup agave
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup unsweetened applesauce
1 teaspoon vanilla extract
1 egg


Directions:

1) Preheat the oven to 350 degrees F (175 degrees C).

2) In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce and vanilla extract; mix until well blended. Spread evenly in a 9x13 inch baking pan.

3) Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. enjoy!

Note: mint, chocolate, orange, almond extract, etc make great substitutions! (as well as adding vegan chocolate chips)

Spices & Ayurvedic Medicine

I am a Vata.

"Embodying air and wind, vatas tend toward lean physiques: creative, impatient, nervous personalities; and fragile digestion.
Spices: Fresh Ginger and Cinnamon + salt to increase digestive fire."
-Delicous Living Magazine

Also, Cumin, Coriander, Tumeric and Fennel are helpful.

Drink warm water with lemon juice, fresh ginger, and cayenne pepper + a dash of salt to cleanse/increase digestion.

Berry Good Pumpkin Smoothie!

Sugar free, added juice free, packed with antioxidants, fiber, and deliciousness!

Berry Good Pumpkin Smoothie

1/4 cup fresh blackberries
1 small kiwi
1/4-1/3 cup canned pumpkin (i used libby's)
1 Tbs egg white protein
1/2-1 tsp coconut oil (optional for added nutritional benefits)
1/2 tsp cinnamon
Unsweetened soy milk

Put berries, kiwi, pumpkin, coconut oil, and cinnamon in blender and combine. Then add egg white protein and combine. Then add soy milk while mixer is on until desired consistancy is reached (i like mine thick). Makes about one 8 ounce smoothie.

Namaste!
-Melissa

Terrificly Tasty Turkey Meatballs

Great on a bed of spagetti squash or zuchini with your favorite pasta sauce!

Terrifcly Tasty Turkey Meatballs

1 Package ground turkey or turkey breast (i used sheltons, if using breast add 1/2 teaspoon olive oil to keep it moist)
1 medium sized egg (free range :)
1/2 large white onion chopped
2 large stalks of celery chopped
2-3 large tbs of fresh oregano
3 large chopped cloves of garlic
1/4 cup brown rice flour or brown rice/gluten free bread crumbs
a squeeze of lemon juice

Combine onions, garlic, celery, oregano, lemon juice and egg. Then add in the flour and ground turkey. Combine with hands and form into 1 inch balls. Place on greased or foiled baking sheet and bake at 375 for half an hour or until browned and cooked through. Makes about a dozen medium sized meat balls.

Namaste!
-Melissa

Easy Almond Pudding Pie

This pie is so versatile- the "pudding" filling can be made with anything you like!

Easy Almond Custard Pie

Crust
2 cups Teff Flour or cocounut flour
1/4 cup agave syrup
1/2 cup apple sauce/coconut oil
1/2 tsp Sea Salt
Preheat oven to 375°F.

Combine the ingredients. Without rolling or refrigerating, press dough with your fingers into a pie plate. Sprinkle with toasted slivered or sliced almonds.

Bake for 10 minutes, then add filling.

Makes one 9-inch pie crust (12 slices).

Chocolate Pudding Filling
32 ounces non-dairy milk (can use chocolate and omit the cocoa powder)
1/3 cup Eden Organic Kuzu Root Starch, dissolved in 5 T. cold water
1 Tablespoon agave nectar
3 tablespoons unsweetened cocoa powder

Place all ingredients in a medium saucepan over a high flame. Do not cover. Stir constantly to prevent lumping. Bring almost to a boil. Reduce the flame to low and simmer until thick. When thick, in several seconds, remove from the flame and chill for an hour before putting into pie crust.

*For berry filling:
6 cups fresh peaches, skins removed, sliced
1 cup fresh blueberries
1/2 blackberries
2 1/2 cups water
1/2 cup lemon juice
1/4 cup Eden Organic Kuzu Root Starch

Place the juice and kuzu in a 4 quart saucepan and stir until the kuzu is well dissolved. Heat the juice and kuzu mixture over a medium-low flame, stirring constantly until thick. Add all the fruit and stir until the fruit is coated with the thickened juice. Turn of the flame and prepare the crust.

Namaste!
-Melissa

Cinna-simple Quinoa Almond Granola

Great with Pumpkin Pie smoothies!

Cinna-simple Quinoa Almond Granola
Dry
2 cups quinoa flakes
1/4 cup shredded coconut
1/4 cup slivered almonds/cashew pieces
1/2 cup puffed rice
1 tablespoon cinnamon (i LOVE cinnamon)

Wet
1/4 cup agave nectar
1 tsp coconut oil
1/4 cup or more warm water/fruit juice of choice
1 tsp vanilla

1. Combine dry. Combine wet. Slowly add wet to dry, stirring slowly.
2. Put on a baking sheet bake about 300 degree for 30 minutes stirring about every 10 minutes. When it gets nice and crispy it's done.

Namaste!
-Melissa

Super Blueberry Pancakes

Proteinful, fiberful, sugar free, and antioxidant packed!

1/4 cup Quinoa flakes
4 tbs cocounut flour
2 tbs egg white protein
1 egg
1 teaspoon baking soda
fresh blueberries
cinnamon to taste
water or non dairy milk until runny

Mix egg, cinnamon, quinoa flakes, coconut flour, baking soda, and egg white protein. Then slowly add water or non dairy milk until desired consistancy is reached. (the more liquid the better with coconut flour because of its high fiber content). Pour by 1/4 cup into greased skillet. When pancakes begin to bubble, sprinkle with blueberries. Flip when underside is golden brown.
Makes about 6 medium sized pancakes.

Great with almond butter! Yummy!

*For pumpkin use 1/4 quinoa flakes, 1 tbs coconut flour and a small 1/4 of brown rice flour with 1/3 cup pumpkin.

Namaste!
-Melissa

Lip Lickin' Chicken Chili

An easy "zesty" one pot dish!

Lip Lickin' Chicken Chili
2 boneless skinless chicken breasts (pulled or diced)
1 can diced tomatoes (I used Eden diced with jalapenos for some bite)
1 can garbanzo beans
1 small zucchini diced
2 cloves garlic minced
1 teaspoon cumin
1 teaspoon chili powder
1/2-1 can chicken broth
1/2 chopped green bell pepper
1/2 chopped red bell pepper
1/2 chopped yellow bell pepper
1/2 chopped white onion
tomato paste to taste
a pinch of salt

1. Bring chicken broth to a boil. Add diced tomatoes, cumin, & chili powder (and tomato paste)and let simmer. Saute chicken in medium sized skillet with one clove of garlic until almost fully cooked. Add chicken, reminaing garlic, onion, peppers, zuccini, garbanzo beans, and salt. Let simmer for 15 minutes. Serve with brown rice or rice cakes for crunch!

Namaste!
-Melissa

Spinach Lasagna 'A La Tofu'

I made this recipe for my non-gluten free family and they said they liked it better than regular lasagna!

One Package Ener G rice lasagna noodles

Tofu "Ricotta"
2 packages Naysoya extra firm or firm tofu
1 1/2 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh oregano
3 or 4 fresh basil leaves
2 cloves fresh chopped garlic

Combine in food processor or blender until smooth "ricotta" consistancy is reached.

Sauce and Meat Layer
2 packages sirloin ground beef
2 jars of Newman's own Fra Diavlo Sauce (or you can use whatever homeade or premade pasta sauce you like)
One package fresh baby spinach

1. In sauce pan brown ground beef and add pasta sauce. Let simmer.
2. Boil pasta according to package (a little less than aldante works best).
3. Spray large baking dish with non stick spray then layer noodles, "ricotta," beef sauce & spinach. Repeat until all ingredients are used.
4. Bake at 350 degrees for 30 minutes covered. Then bake uncovered for 20 minutes.
Viola! Lasagna!
(May be topped with Vegan Gourmet Dairy Free Mozzorella -for those who can tolerate yeast, cut thin slices and layer on top before baking.)

Namaste!
-Melissa

Pumpkin Pie for Breakfast

My favorite protein and fiber packed
Pumpkin Pie Smoothie!

1/4 cup lite coconut milk (natural value)
1/4 cup unsweetened soy milk
1/4 cup canned pumpkin
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
about 1/4 cup egg white protein

1. Combine ingredients in blender. Enjoy! Makes one smoothie. Can be topped with Gluten free cinnamon granola for some crunch! (i like enjoy life or i make my own quinoa granola).

& My favorite Pumpkin Spiced Quinoa!

1/4 cup Quinoa Flakes
1 tablespoon coconut milk
1/4 cup pumpkin
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1 tablespoon egg white protein

1. Like Pumpkin pie in a bowl! Cook Quinoa flakes according to package. Stir in Coconut Milk, pumpkin, vanilla, spice, and protein. Delish!

Namaste!
-Melissa