Sweet Potato Souffle

I have been looking for alternatives to smoothies for breakfast in the morning and this is what I came up with.  It’s light yet filling enough to stick with you.  I hope you enjoy it!

souffle

2              medium or 1 large sweet potato, peeled & cubed
1 cup       vanilla almond milk (can use any milk)
1/2 tsp.   cinnamon
3-4          drops of vanilla liquid stevia
2               eggs
dash        salt

Cook sweet potatoes in almond milk until soft.  Set aside until cool.  Once potatoes are cooled add potatoes and rest of ingredients into a blender.  Blend until smooth.  I poured into a 2 cup pyrex dish and cooked for 30 min. in a preheated 350 degree oven.

Dairy Free Hot Chocolate


I know it’s warm out there and hot cocoa tends to be a cold weather drink but I was hankering and came up with this.

1/2 cup vanilla almond milk

1/2 cup full fat coconut milk

1 tbs cocoa powder

2-3 drops vanilla stevia

Mix everything together in a small sauce pan and whisk.  Gently heat. You can mix everything in a blender for an even smoother drink.  

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Stewed Ginger Peaches with Cinnamon Coconut Cream

peaches_FotorThe other day I was in my local co-op and I found some lovely peaches.  My original intention was to create a ginger peach smoothie out of them but that recipe failed epically!  Not throw it down the disposal bad but not wanting to try and fail again bad.  Not wanting to waste the remaining peaches on another smoothie attempt I came up with the following:

Ingredients:

Now, this won’t be your ordinary looking recipe as I forgot to write down the measurements.  But, I can tell you what I did and you can figure out the rest through trial and error on your own.  I trust you.

I took 3 organic peaches and peeled and sliced them up.  In a small saucepan I put the peaches along with some powdered ginger, cinnamon, vanilla and just enough water to stew them.  Keep an eye on the heat and keep stirring as peaches have a lot of natural sugars that can quite quickly burn if you are not paying attention.  After maybe 5-8 minutes I took them off the heat and stuck the whole thing in the refrigerator to cool.

Once my peaches were nice and cold I took a can of Trader Joe’s Coconut cream and added about a teaspoon of vanilla and a teaspoon of cinnamon and whipped the heck out of it all til it was nice and creamy.  That only takes a minute or two and you can even do it in a blender if you like.  I put every thing in a bowl and I et it all up!  Yummy.

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Cheezy Avocado Mayonaise

dipI am a mayo girl.  I love its creamy goodness on and in everything I can put it in/on.  Mayo is not on my elimination diet.  I needed something to replace the fabulous awesomeness that is mayonnaise so I came up with this recipe.

Ingredients:

1/2          ripe avocado
3 Tbs.     full fat coconut milk (to blend)
1/8 tsp.  fresh garlic (or as much as you like)
1/4 tsp.  turmeric
1 Tbs.     nutritional yeast

I put every thing in my blender and blend until creamy.  Serves 1.  It could possibly serve more than one but who’s sharing?

In a hurry to get your avocado on?  Smash up half an avocado with some smoked salt and nutritional yeast and voila!

You can find more recipes here or check out my website to see what I really do when I’m not creating new recipes of awesomeness!

 

Coconut Carrot Chia Pudding

pudding_FotorI’m several days into my elimination diet and I’m going a bit crazy for a healthy treat.  I’ve been researching recipes and came across Live Love Life’s carrot cake chia pudding recipe.   Because I am eliminating nuts right now I was inspired to change things up a bit.  Here is what I came up with.

Ingredients:

2 medium carrots – shredded
4 tbs. shredded coconut flakes
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp ground ginger
1/4 cup raisins
2 cups organic coconut milk

Mix all ingredients together and let in refrigerator for half an hour.  Serves 2

p.s. – you can easily cook this for a few minutes before you refrigerate to soften the carrots and coconut flakes for easier digestion.

 

Raspberry Beet Detox Smoothie

smoothie_Fotor

My liver has been hurting.  My health care provider and I both suspect the reason is due to something I am eating on a regular basis.  I have eaten primarily paleo for the past few years.  Eggs, nuts and seeds are my main source of protein.

She suggested a food elimination diet.  This consists of taking out of my diet foods that are common challenges for people with food sensitivities/allergies.  These foods can include:

  • citrus fruits
  • night shades
  • grains
  • dairy
  • nuts/seeds
  • eggs

For the next 30 days I will not eat these foods.   I am already on day 4 and am having some pretty intense detox symptoms.  For instance:  headache, body ache, fatigue, cravings, etc.  The simple fact that I am having such a detox response to not eating certain foods tells me that one (or more) of the above culprits has been affecting my liver.

Before I began this adventure I made a plan.  I looked up recipes on-line and went grocery shopping.  This smoothie recipe came out of my desire to have something yummy and support my liver health as well.  Both beets and turmeric are incredibly healthy for your liver, chia seeds are great internal sweepers, gelatin helps with bones and joints, cinnamon supports digestion.  I hope you enjoy.

Ingredients:

1/2 cup frozen raspberries
1/2 avocado
1 steamed beet
3-4 tbsp. shredded coconut
1/4 tsp. turmeric paste
1 tsp chia seeds
1 cup full fat coconut milk
1/2 tsp. gelatin
1 tsp. cinnamon
1 tsp. vanilla
1 handful greens (optional)

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Super Easy Carrot Hummus

12107792_10207158357533064_422725028743124707_nI’ve wanted to post this for a while so today finally wrote down the recipe while I was making it.  I tend to cook by taste & sight & feel.  Writing down a recipe slows me down from the creation process yet I know that people appreciate having a recipe to follow.   Not everyone may be able to, for instance, put as much lemon juice in as feels right.  😉

I do not much like peeling and chopping so I easified (Della word) this recipe by roasting a 16 oz. bag of organic baby carrots.  The key is a super hot oven at 500 degrees.  I put the carrots in a roasting pan, coat them with olive oil and sprinkle with a little coarse salt.  I roast them about 20 minutes or until they get a nice lovely caramelized color.

The Recipe:

16 oz. Roasted Baby Carrots (see above)
1 clove garlic (I used the frozen kind)
1 TBS. of Tahini
1 tsp. of Cumin (or more to taste)
2 tsp. of lemon juice (I used already squeezed that I got from my co-op)
1 tsp. lemon zest (I keep a lemon in freezer for just this purpose.  Just grate as much as you need)
salt to taste

Add all ingredients to food processor and blend until smooth.  If your hummus is too thick either add a bit more olive oil or water.  Enjoy!

Della is a teacher, healer, cook, artist & writer.  You can find out more about her services here.

Coconut Flax Milk Deux

FullSizeRender-1This is another version of the coconut flax milk that I’ve posted once before.  You can find that recipe here.  This one uses only whole ingredients where the other uses canned coconut milk.

Ingredients:

1/4 cup      flax seeds – I used ground but whole would work great
4 cups        purified water
2 cups        organic shredded coconut
1 pinch       sea salt

Heat the water.  I do this to encourage the oils out of the ingredients and to ease digestibility.  Add flax seeds, coconut, water and salt to blender and blend on high for about one minute.  I cover the blender lid with a dish towel before I turn it on.  This keeps milk from exploding out the top.  (I know this from experience.)  Strain this mixture through a sieve or through a nut bag or cheese cloth.  I like to store my milk in glass.  It just tastes better that way.

To find out more about Della and her services please visit her website here.  For more original recipes click here.

Cheezy Scrambled Eggs

EggsEggs have become my main source of protein these days as I am experimenting with eating a no meat diet.  I am saying experimenting as I am not sure how long it will last.  I want to honor my body’s wisdom and if it needs meat I will eat it when and if the time comes.  So I decided not to make any declarations about becoming a vegetarian I would simply see how it goes.  It has been over two weeks at this point and I am enjoying the creativity this has spurred within me.

I am eating a lot of eggs and depending a lot on dairy for my protein sources.  I decided to step outside of my cheese box and try using nutritional yeast as a healthy alternative to dairy.

This is the recipe I came up with this morning.

Ingredients:

2 eggs
1-2 tsp of nutritional yeast
1 -2 tsp full fat coconut milk
1/2 small tomato, chopped
1/2 ripe avocado chopped
smoked salt to taste

Serves 1

Blend the eggs, nutritional yeast, coconut milk and salt together.  I used a blender but hand mixing would work well too.  Heat 1 tsp ghee or coconut oil in a non-stick pan.  Once the fat has melted add the egg mixture.  Keep the heat at medium to low and slowly begin to scramble the eggs.  Right before the eggs set add the chopped tomato and the avocado and continue the cooking.  It should only take a few more moments.  Plate and serve with a Banana Chocolate Chip Flax Muffin.  Enjoy!

Della is a psychic, yoga teacher, artist, writer and healer.  Please visit her website for more information about her and her services.