1/2 c. organic coconut oil
1/2 c. sunflower seed butter (I used Trader Joe’s)
1 tsp. maple flavoring
2 tbs. Lakanto Maple Flavored Syrup
Place ingredients in a saucepan and heat until all ingredients are melted together. Then, pour the liquid into cute little molds and place them in the freezer for 30 minutes to harden. Once taken out of the molds I put them into a covered storage container and place back in the freezer. These need to stay cold as they will melt at room temperature.
Notes: This is a low carb (1 per serving), low oxalate, vegan, dairy-free, gluten-free little slice of yumminess!
I don’t like store-bought lotions and potions because you never really know what is in them. So, out of necessity, I came up with this little gem of a body butter. It is so simple to make and goes on smooth and creamy.
1/2 cup organic coconut oil
1/2 cup organic raw shea butter
1 tsp. pure vanilla extract.
place all ingredients in a sauce pan and melt on low. Stir. When the ingredients are melted put in glass jar. I placed mine in the freezer for a few minutes to solidify it. Once you take it out it stays nice and creamy. It melts into the skin and you feel soft throughout the day. Enjoy!
Della is an intuitve reader, yoga teacher and a transpersonal hypnotist. You can find out more about her here.
One of the things that got me into trouble with oxalates in the past was my morning smoothie. I would make it with nut butter or hemp protein powder, toss in a couple of very large handfuls of spinach and blend it all together with almond milk. That would be about 1,000 mg of oxalates per smoothie. Considering I’m down to 50 mg a day that is an enormous amount of oxalates to be pumping into my body.
Since beginning a low oxalate lifestyle (LOL), I thought I would have to give my morning smoothie up. I simply needed to be more thoughtful in how I put it together. Switching my spinach for romaine lettuce was key. Romaine is very low in oxalates. I stopped using almond milk and switched to flax and coconut milk. I actually like these two options better. Blueberries are some of the lowest fruits for oxalate content. Bananas are also low, which I use here to sweeten this smoothie. Enjoy!
Click here for more info on what I put out in the world.
These yummy pancakes have been my go to in a pinch low-oxalate any time meal. If you need a little more heft to your meal fry up some gluten-free maple and chicken apple sausage on the side. Applegate Farms makes a nice patty.
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’!
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.
- 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!
What else does Della do besides cook all day? Check out her website here for the many healing services she shares.
I know it’s starting to get cold out but is there really a bad time to eat cold yummy goodness?
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
chock full of iron
mood enhancer (well duh!)
Check out my next Cooking with Della Playshop here.
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.
1 package chopped veggies (carrots, broccoli, cauliflower
2 sweet potatoes cubed
1 Tbs. olive oil
1 c. cooked quinoa
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.
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.
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.
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.
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.
- 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.
Join me for my next Cooking with Della Workshop. Click here for more info.