I’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.
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.
I’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.
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.
This 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.
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.
Eggs 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.
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
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.
I 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.
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
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!
This is my version of iced coffee without the coffee.
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!
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!
3 ripe bananas
1 1/2 cups unsalted almond butter
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.
I 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.
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
Add all ingredients into a small saucepan and heat to desired temperature.
Nuts, berries, shredded coconut, etc.
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.
Getting enough vegetables into my diet has always been a challenge. I’m not big on salads and raw veggies don’t sit well in my stomach. The other thing is I’m not big on washing and chopping. One day while listening to NPR’s Fresh Air with Terry Gross she was interviewing two editors from America’s Test Kitchen. They had recently published a vegetarian cookbook and were talking about their favorite recipes from the book. Roasted vegetables were one of those recipes. What interested me the most is they were talking about roasting broccoli and cauliflower. Two vegetables I hadn’t thought to roast before. I tried it and I loved it. Now I am roasting everything I can get my hands on. I use these roasted veggies as a side dish or mix them with broasted chicken, mayo and spices for a yummy cold salad. This has completely upped my veggie intake and less is going to waste in my refrigerator.
1 bag prepared Brussels sprouts (I will pay extra just to get out of washing and trimming) cut in half
1 – 2 tbsp of olive oil
salt and pepper to taste
I cut these little babies in half so I have nice little bite sized pieces. Coat well with the olive oil. If you need more than the amount listed don’t be afraid to use more. The oil will help the veggies to brown and not dry out. Toss with the salt and pepper and place into a roasting pan at 500 degrees. Depending on your oven this will take around 20 minutes for Brussels sprouts. Each vegetable has its own cooking time so keep watch! I do cover with a lid as I roast them but you don’t need to. The lid helps the veggies steam in the pan and thus cook a little faster. Take the lid off for a few minutes to get your veggies even more brown if you’d like.
I was able to get the cookbook from the library to give it a good look over before I decided to buy it or not. I was hoping to get more out of it for my personal diet. Unfortunately, for me, the only recipe I really felt drawn to was the roasted vegetables. This book does make cooking very clear and hard to mess up. This would be a great cook book for newbies.
I hope you enjoy this recipe. If you’d like to check out my website for other fun tips and techniques you can find me here.