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!
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’!
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.
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.
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.
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.
I am always looking for easy breakfast ideas. Here is a protein-packed chia pudding to start your day off right!
2 Tbs. Chia Seeds
3/4 c. vegan milk ( I used flax)
1 scoop flavored protein powder
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!
It all began with pain in my liver/gallbladder area. I went to my medical and my naturopathic doctors, and they didn’t find anything amiss. Since I had my gallbladder removed 20 years ago, I knew that it wasn’t gallbladder disease. I suspected that I wasn’t processing fat efficiently in my body as a result of that lost gallbladder. I also felt I wasn’t absorbing the nutrients in the food I was eating.
My intuition first guided me to start drinking celery juice every morning and to cut animal fat out of my diet. I thought, all right. I’ll experiment with this new way of eating and see how things go. At first, I was eating a ton of raw foods, and even though I felt energetically lighter, I became incredibly bloated because my body could not process that many raw veggies. So I started to research and eat an ayurvedic diet according to my body type, and I began to feel better.
Here we are a month later, and the pain in my liver has reduced by about 90%, and I am happier than I have ever been. I have dropped a few pounds and am feeling better in my body. I am not as stiff and sore as I once was either. My skin looks better, and my hair isn’t as oily. I find I am having a great deal of fun eating this way because I have to think beyond my usual go-to foods like meat, dairy, and eggs.
As long as I keep feeling better, I am going to keep eating this way. If my intuition guides me otherwise then I may, once again, include animal proteins back in. But, for now, I like this new me.
When I was a kid I loved orange flavored Creamsicles. As an adult I still like the flavors of my childhood but want to add the benefit of health and wellness to the equation. As a single person I am fond of the cuties oranges. Unfortunately, I can not eat a whole bag by myself. I came up with this smoothie recipe to help use up my Cuties before they go bad.
Another way to salvage your Cuties is to peel them and throw them into the freezer to make into smoothies later.
3 cuties or 1 small orange
1/2 frozen banana
1 serving protein powder of choice
a few drops of orange or tangerine essential oil (I used 7)
handful of greens of choice
milk (I used cashew milk)
vanilla stevia to taste