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.

 

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.

Chocolate & Banana Non-Dairy Ice Cream

ice cream_FotorI love ice cream but it doesn’t love me back.  I came up with this yummy alternative to traditional ice cream that is both delicious and satisfying.

Ingredients:

2  frozen bananas

2  tablespoons powdered peanut butter or regular peanut butter

1-2 teaspoons vanilla (depending on your taste)

3  tablespoons raw cacao nibs

1  tablespoon baking cocoa

coconut milk

Place all ingredients into a high powered blender, except for coconut milk, and begin to blend.   (I use a Vitamix which has a plunger to help break up the bananas.)  Slowly begin to add coconut milk one tablespoon at a time.  Add only enough coconut milk to make your ice cream the consistency of soft serve.  If you make it too smooth place it in a glass and grab a straw and enjoy like a milk shake!

Serves 2

Dandelion Root Iced Tea

dandelion root iced tea_FotorThis is my version of iced coffee without the coffee.

Ingredients:

1 cup brewed dandelion root tea

1/2 cup vanilla flavored unsweetened almond milk

1  tsp. coconut palm sugar or 1 or 2 drops liquid stevia.

Brew the tea and set aside to cool.  Once the tea is cooled fill a tall glass with ice.  Fill the glass half way with the cooled tea and then add the almond milk.  Add the sugar and stir.  Enjoy!

Banana Chocolate Chip Flax Muffins

muffins_Fotor

I am always looking for the perfect grain free, sugar-free recipe and I found inspiration over at Healthful Pursuit.  I had not really used ground flax seeds in baking before seeing Leanne Vogel’s recipe.  Who knew they could be so versatile!  As you can see I have changed Leanne’s recipe quite a bit to fit my personal diet choices.  I mention her recipe to give her kudos for the inspiration that spring boarded my muffin creation.  I hope you enjoy!

Ingredients:

3 ripe bananas
1 1/2 cups unsalted almond butter
6 eggs
3/4 cup nut milk or water
1 tablespoon of vanilla
3/4 cup ground flaxseed
1 1/2 teaspoon baking powder
1 10 ounce package of dark chocolate chips (Lily’s is a brand that uses stevia to sweeten their chips)

Preheat oven to 350 degrees and line a 12  or 18 count muffin tin with muffin liners.
Mix all ingredients together (except the chocolate chips) in a high powered blender.  I use a Vitamix.  Put mixture into a large bowl and add chocolate chips.  Stir.  Fill muffin liners full and pop into oven for 20 minutes.  Makes 18 muffins.

Fad Diets Don’t Work

Disclaimer:  I am not a nutritionist nor do I play
one on t.v.

When I was pregnant with my son 22 years ago I started having issues with low blood sugar.  Considering all this baby wanted to eat was Dove Ice Cream Bars its no wonder!  Up until that time I could eat anything I wanted with no ill effect.  Pregnancy changed me forever in many ways.  My feet got bigger and stayed that way.  My belly looks like I’ve had a baby and my hips are no longer the boy hips I once had before I had a 10 lb baby.

The low blood sugar started me on a path of study to find the perfect “diet” to balance my blood sugars and my hormones.  Over the next 20 years I would become vegetarian, vegan and even a raw foodist.  Later,  I realized I felt better if I ate meat so I tried the Adkins diet.  When that didn’t work I moved on to low-fat, gluten-free and then paleo.  And that’s not even the whole list.

black-girl-sign-copy

What I’ve learned from all of this experimentation is that there is not one diet for every body.  And if we use our intuition our body will tell us how to feed it properly.  I am continually asking my body what it needs to experience optimal health so I am consistently fine tuning what I eat.

Today I am eat mostly low carb, gluten free with moderate protein.  I am feeling more and more healthy the older I get and I’ll be 50 this year.  I do treat myself to a naughty day once in a while and that helps me be more honoring of my body’s wisdom the rest of the time.   Exploring what diet works and what doesn’t has been a valuable resource.  I have learned a lot about nutrition over the years and have become a better cook as a result.

I invite you to research any diet you feel “guided” to explore.    I also recommend two books about learning to be present and thus intuitive while eating.  The Slow Down Diet by Marc David and Savor by Thich Nhat Hanh.

May all your future meals be deliciously savored and enjoyed!

Find out more about Della here.

Quinoa Porridge

Quinoa Porridge_FotorI love a warm yummy bowl of porridge in the morning even when its warm outside.  Oatmeal use to be my go to breakfast meal but at this time in my life my body doesn’t digest oats very well.  I came up with this recipe as an alternative to gluten based porridge.

RECIPE:

Serves One

1 cup cooked quinoa

1 – 2 tsp. ghee

1/2 cup coconut milk (or any nut or dairy milk will do)

2 tbsp of nut butter (I use almond butter for its sweetness and creaminess)

1/2 tsp cinnamon

1/8 tsp cloves

1/8 tsp cardamom

dash of sea salt

sweetener of choice.  I use coconut palm sugar for its low glycemic index

DIRECTIONS:

Add all ingredients into a small saucepan and heat to desired temperature.

ADD INS:

Nuts, berries, shredded coconut, etc.

NOTES:

How thick you want your porridge will determine if you use less or more of the milk. The spices can be increased or decreased depending on your taste.  Cinnamon helps lower blood sugar levels and makes digestion easier.  Cloves also helps digestion, the liver and has anti-bacterial properties.  Cardamom is good for cardiovascular health and is an anti-carcinogen.

Enjoy!