Wednesday, August 23, 2017

Cauliflower Cream Sauce (Dairy Free Options)

I have always wanted to make a cream sauce with cauliflower.  I found a recipe from Leelalicioius, which I have only slightly altered to suit our family.  It was delicious and great on pasta.  This recipe makes about 6 cups.  I hope you enjoy it as much as well all did.

  • 2 diced onions
  • 4 cloves garlic minced
  • 1 tablespoon butter, ghee, olive oil or coconut milk
  • 1 medium cauliflower cut into into florets
  • 1/3 cup chopped sweet potato (optional)
  • 3/4 cup milk of choice (I used almond)
  • 1/2 cup broth (vegetable of chicken)
  • 1/3 cup nutritional yeast 
  • 1/2 teaspoon sea salt
  • cayenne or hot sauce to taste
  • fresh ground pepper to taste
  1. Saute onions in oil/butter until soft and fragrant.  Add garlic and saute for another 1-2 minutes.
  2.  In a pot of boiling water add the cut the cauliflower and sweet potato.  Cook until tender.
  3. Place all ingredients into a blender and puree until smooth.  
  4. Serve over pasta or devour on its own.
  5. Store sauce in an airtight jar in fridge.

Monday, June 26, 2017

Strawberry Maple Vinaigrette (Gluten and Refined Sugar Free)

Strawberry season is here.  We have been out picking a few times already for Limestone Living.  I simply adapted my regular Maple Balsamic Dressing to include some strawberries.  This is a sweet dressing which is a great compliment to a simple kale salad.

  • 4-6 medium size strawberries
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 4 Tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • salt and to taste
  1. Combine all ingredients into a blender and puree until smooth and well blended.
  2. Store in an airtight container in the fridge for 2-3 weeks.
Hmm, what is this?
(the challenges of taking photos with a toddler)
I couldn't keep his little fingers out of it.

He definitely liked it as he went back for more.  
It is 1 year old approved!

Friday, June 23, 2017

Simple White Bean Soup (with Vegan Option)

Although it is summer, today was rather raining and it felt like a soup day.  This recipe took little time to prepare and was very satisfying.  I am certain most types of cooked beans would also work well with this soup.

  • 1 diced onion
  • 1 tablespoon olive oil, ghee or grass fed butter
  • 3 minced garlic
  • 1 1/2 cups cooked navy, white beans or other beans
  • 2 shredded carrots
  • 4 cups bone, chicken, or vegetable broth
  • 1 teaspoon dried parsley or 1/4 cup fresh
  • 2 teaspoons fresh minced chives
  • 1 teaspoon thyme or 1/4 cup fresh thyme
  • 1/4 teaspoon cayenne pepper
  • sea salt and pepper to taste
  • 1 shredded zucchini

  1. In a large pot heat oil. Cook onion until clear and soft (3 minutes,) add garlic and cook another minute. 
  2. Add all remaining ingredients except zucchini and cook until carrots are tender.
  3. Add zucchini and cook another 2-3 minutes.
  4. Serve.

Thursday, May 25, 2017

Peanut Butter Cookies (Dairy, Gluten and Refined Sugar Free)

I recently realized I didn't have a standard peanut butter cookie reipce.  I don't care for the texture or taste of the "flourless" recipes, so this is my gluten free version.  If you can handle gluten, I think a nice red fife flour would be a great substitute as well.
  • 1 1/4 cup gluten free pancake mix or other gluten free flour blend
  • 1/2 teaspoon guar gum (omit if your flour blend has already)
  • 1/2 teaspoon baking powder (omit if using my pancake mix)
  • 1/4 teaspoon salt
  • 1/2 cup softened coconut oil
  • 1 cup natural peanut butter at room temperature (smooth or chunky)
  • 3/4 cup palm, coconut or demerara sugar
  • 1 large egg
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • xylitol (1/2 tablespoon) and a bit of sea salt (1/4 teaspoons) for rolling if desired
  1. Preheat oven to 350 F and  prepare cookie trays.
  2. In a medium size bowl combine all dry ingredients and set aside.
  3. In a mixing bowl cream peanut butter, coconut oil, maple syrup, palm sugar, egg and vanilla.
  4. Slowly stir in dry ingredients.
  5. Roll into tablespoon size amounts.  You can roll into a bit of xylitol and or sea salt if desired.   Flatten balls with fork into a criss cross pattern.
  6. Bake for 8-10 minutes until golden brown on top.
  7. Allow to cook for 3-5 minutes on tray and then allow to finish hardening on a wire wrack.

Monday, May 01, 2017

Cream of Millet Porridge (Dairy, Gluten and Refined Sugar Free)

I like a lot of variety in my menu.  Breakfast is another meal where I don't enjoy eating the same thing in a row.  One recipe that is continually in our weekly line up is cream of millet.  Millet is a small gluten free grain that is an excellent source of magnesium.  Magnesium is important in lowering blood pressure, fighting off migraines and asthma.  Millet is also one of the few more alkaline grains, making it easier to digest.  

Although it can be made with the whole grains as in this recipe, I do prefer grinding the millet in the blender to make it into a powder.  The millet powder cooks much quicker and produces a creamier finish.
  • 1 cup ground millet
  • 4 cups liquid (water and/or non dairy milk)*
  • 1 teaspoon sea salt
  • 2 tablespoons ground flax seeds
  • 1/2 cup chopped dates
  • 1/4 cup ground pumpkin seeds or shredded coconut (optional)
  • 1 teaspoon gluten free vanilla
  • 1 tablespoon coconut oil, grass fed butter or ghee
  • maple syrup for serving if desired
*I use 1/2 cup coconut cream and the rest water

  1. Add millet, water/milk, salt, flax, dates, pumpkin seeds/coconut into a pot and stir.
  2. Bring to a boil and then reduce heat to a medium.
  3. Cook while stirring frequently for about 10 minutes or until millet is fully cooked.
  4. Remove from heat, add vanilla and coconut oil.
  5. Stir and let sit with the lid on for 5 minutes.
  6. Puree if you want the dates completely pureed.
  7. Serve with maple syrup if desired.