Maple Pumpkin Seed Butter

If you are like me and exploring a low oxalate diet you really miss nut butter.  Since nut butter was the foundation of so many of my recipes in the past I had to come up with something to replace my almond, cashew, peanut butter and tahini.  Enter Pumpkin Seed Butter!  Here is one of my takes on an old classic.

Gentle Reminder:  Even though pumpkin seeds are low in oxalates it is easy to overdo.  A little dab will do ya’!

Maple Pumpkin Seed Butter jpeg 2

Sweet Potato & Cauliflower Hash

I am continuously looking to make wholesome meals in the quickest way possible. And I especially like it if I can make everything in one pan.  This is an easy one-pan meal that only takes a few minutes to prepare.  You can swap out the sweet potato for frozen hashbrowns to make this even simpler.

I have been adding riced cauliflower to my hashbrowns for awhile now to cut down on the carb load.  I have seen other brands now make different flavored riced cauliflower mixes in the freezer section of your favorite grocer.

Ingredients:49725147_10217219680339846_7318863605141602304_n

  • 1/2 shredded sweet potato
  • 1/2 cup trader joes cauliflower stir fry
  • Small red onion, sliced
  • 1 tbs of Tuscan herb olive oil
  • Season salt

Sautee red onion in olive oil.  Add sweet potatoes and cauliflower stirfry.  When vegetables are soft and slightly crispy make a well in the middle of the hashbrowns and add an egg. Cover the pan and steam the egg until it is to the desired doneness.  Enjoy!

 

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Raw Cacao Banana Ice Cream

Ice Cream

I know it’s starting to get cold out but is there really a bad time to eat cold yummy goodness?

Ingredients:

1 frozen banana

3 Tbs. raw cacao nibs (ground in coffee grinder)

1-2 Tbs. almond butter

1 tsp. vanilla

coconut milk (to blend)

Add all ingredients to a high-speed blender and begin blending. Slowly add the coconut milk until “ice cream” is the right consistency. Makes 1-3 servings.

Benefits of raw cacao:

packed full of fiber

tons of antioxidants

lots of magnesium

potassium galore

chock full of iron

mood enhancer (well duh!)

Check out my next Cooking with Della Playshop here.

Quinoa Salad Bowl

quinoa salad bowl (1 of 1)My new favorite cookbook is The Everyday Ayurveda Cookbook by Kate O’Donnell.  I’ve gotten quite a few inspirational cooking ideas from her.  I’m not a regular salad eater.  Too many raw veggies make my tummy upset.  So, when I came across a version of this recipe in her cookbook I just had to make it my own.

Ingredients:

1 package chopped veggies (carrots, broccoli, cauliflower
2 sweet potatoes cubed
1 Tbs. olive oil
salt
1 c. cooked quinoa
Tahini Dressing
coconut aminos

Place veggies in a cast iron skillet or roasting pan and cover with oil. Salt to taste and roast in a preheated oven at 425 degrees for 30-40 minutes. About half way through I flip the veggies over. You will know they are done because veggies will begin to brown. Toss quinoa and veggies together and add tahini dressing. Use coconut aminos if you need more of salty flavor. Top with hemp seeds or other seed of choice. Serves 1.

Lemon Tahini Dressing

For years I have been searching for the perfect pre-made bottled salad dressing.  I have bought more bottles of dressing just to open them up and taste them and be disappointed than I can count.  I finally came up with one of my own.  Tahini Dressing 1 (1 of 1) 2

Ingredients:

1/2 tsp. Garlic
1/4 cup tahini
2 Tbs. lemon olive oil (I get mine at a local store called the Olive Grove)
1 Tbs. lemon juice
1 tsp. honey
1/4 tsp. salt
3-4 Tbs. water

Mix all ingredients in the blender. Add more water for a thinner dressing. Enjoy!

Check out my next Cooking with Della Playshop here.

 

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie 2 (1 of 1)Even my taste buds can’t wait for fall.  I’ve been making this smoothie for the past couple of weeks now, and I just don’t get tired of pumpkin and pumpkin pie spices.  I started using canned pumpkin in my smoothies because my stomach wasn’t digesting all the raw fruits and berries I had been using in my green smoothies.  Don’t even get me started on how hard it was to digest the raw greens!

I like having something light for breakfast, and the convenience of a smoothie is so appealing that I had to come up with an alternative plan.  Enter the Pumpkin Pie Spiced Smoothie.

Ingredients:

2 Tbs. pumpkin seed powder (I use OMG brand because it is more finely ground than other brands).  You can also use any protein powder you like.
1/2 c. organic pumpkin puree
2 tsp. pumpkin pie spice
1/2 c. organic coconut milk
1/2 c. flax milk or other milk alternative
10+ drops of vanilla flavored stevia

Notes:  Try replacing the coconut milk with 1/2 avocado.  You may have to add more liquid.

Mix all ingredients in blender and blend. Add more stevia to taste.

Add-Ins:

  • Moringa Powder – high in antioxidants, protein, and vitamins, lowers blood sugar, reduce inflammation, and lower cholesterol.
  • Powdered Kelp – Rich in minerals, a great source of iodine which is known to help the thyroid.
  • Maca Root – Increases libido, boots energy, and endurance, reduces blood pressure, reduces menopause symptoms, improves memory.
  • Spirulina – High in protein, lowers bad cholesterol, reduces blood pressure, helps with muscle strength and endurance.
  • Ashwagandha – Improves under active thyroid, helps with adrenal fatigue, improves depression, balances blood sugar levels, increases stamina and endurance, helps increase muscles strength.

I have a hard time swallowing pills so I like to take my supplements in powder form.  It’s easy to add them to a smoothie.  I encourage you to do your research into each of the supplements before trying them.  They may not be right for you.   And, of course, consult your intuition and your physician before adding anything into your diet that may poorly interact with current medications.

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Chia Breakfast Pudding

Breakfast Pudding 1 (1 of 1)I am always looking for easy breakfast ideas.  Here is a protein-packed chia pudding to start your day off right!

Ingredients:

2 Tbs. Chia Seeds
3/4 c. vegan milk ( I used flax)
1 scoop flavored protein powder

Coconut Cream:

Coconut Cream
Vanilla Flavored stevia

Add chia seeds and nut milk to blender and soak for 5 minutes.  You may want to blend for a few seconds to get all the chia seeds submerged.  Add the protein powder and blend.  Place the pudding in 2 separate bowls and refrigerate overnight.

In a bowl mix the coconut cream and vanilla flavored stevia (to taste) and refrigerate.  In the morning top the chia pudding with the coconut cream and you have yourself a yummy breakfast!

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Not Your Momma’s Grilled Cheese

grilled cheese 2 (1 of 1)Many years ago my niece was working at a restaurant, and she told me they made grilled cheese with cinnamon raisin bread.  That percolated in the back of my mind until I could bring my own version to fruition.

Ingredients:

  • Two slices Ezekiel Cinnamon Raisin Bread
  • Sliced mild cheddar goat cheese
  • Pesto (I used Trader Joe’s Vegan Pesto)
  • Butter

Place cheese on one slice of bread and pesto on the other.  Butter outsides of bread and fry until cheese is melted.  Enjoy!

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Cukes: A Recipe

Cukes 2 (1 of 1)I love me some cucumbers!  This isn’t so much a recipe as a suggested guideline.

  • 1 English cucumber (chopped)
  • 1 tsp capers
  • 1/4-1/2 tsp of dried dill
  • 2 tsp or more of Olive Grove’s Sicilian Lemon Balsamic Vinegar
  • 2 tsp or more of Olive Grove’s Lemon Extra Virgin Olive Oil
  • Salt to taste

Combine all ingredients in a bowl and let sit for 20 minutes for the flavors to meet and mingle and get to know one another more intimately.  🙂