Monday, September 15, 2014

Nacho "Cheese" Zucchini Noodles (Dairy, Gluten and Grain Free)

We have an abundant amount of zucchini in the garden so we have been eating it in various ways.  This is definitely a delicious recipe uses my Nacho "Cheese" Sauce which eats like a meal.
Ingredients for Sauce
  • 3/4 cup raw cashews
  • 1/3 cup nutritional yeast
  • 1/3 cup water (or more for a sauce)
  • 2 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt

  • Directions
    1. Place all ingredients into a blender and puree until smooth.
    2. Add more water if needed depending on desired consistency and use.

    Prepare Zucchini
    1. Slice zucchini into very thin strips.  I used a mandolin but I am sure you could use a knife to make very thin circles or strips.
    2. Place Zucchini into a frying pan with a bit of oil.   At a low heat, add sauce and cook until zucchini is at desired consistency.  
    3. Serve.

    Wednesday, September 10, 2014

    Strawberry Rhubarb Millet Crisp (Gluten and Refined Sugar Free)

    I enjoyed this crisp as it was a great way to enjoy a different grain.  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. It was a great compliment to the strawberries and rhubarb but I imagine it would go well with other fruits as well.
    • 3/4 cup dry millet
    • 2 1/2-3 cups water
    • 1/2 teaspoon sea salt divided
    • 3 cups chopped strawberries
    • 2 cups chopped rhubarb
    • 3/4 cup maple syrup (for sauce)
    • 2 teaspoons lemon juice
    • 1 teaspoon gluten free vanilla
    • 1 tablespoon ground chia seeds
    • 1 cup shredded coconut
    • 1/3 cup maple syrup (for the top layer)
    • 1/3 cup softened coconut oil

    1. In medium size pot add millet, water and 1/4 teaspoon sea salt.  Bring to a boil and then turn down and simmer until millet is fully cooked.  This will take about 15 minutes.  Stir to fluff it up.
    2. Preheat oven to 350 F.
    3. To make your sauce, add strawberries, rhubarb, maple syrup, lemon juice, vanilla and chia seeds to a pot.  On medium heat cook until rhubarb is tender and all ingredients are combined.
    4. Pour sauce into a 9 inch round or 9 x 9 oven safe dish.
    5. In a medium size bowl combine cooked millet, coconut, maple syrup, coconut oil and 1/4 teaspoon sea salt.
    6. Scoop millet mixture on top of sauce.
    7. Bake for 20-25 minutes until sauce is bubbling.
    8. Enjoy!

    Monday, September 08, 2014

    Chocolate Nut Butter Banana Muffins (Dairy, Gluten and Refined Sugar Free)

    We seem to be eating less bananas which means my freezer collection has been growing.  I wanted to make a heartier muffin with some additional protein.  This recipe turned out really well and was enjoyed by our family as well as our friends.  I hope you enjoy as well.  To make this school friendly make sure you use a nut free milk as well as sunflower seed butter.

    • 1/3 cup non dairy milk
    • 1 teaspoon apple cider vinegar
    • 3 mashed very ripe bananas
    • 1/3 cup grapeseed oil
    • 1/3 cup peanut, almond, cashew, hazelnut or sunflower seed 
    • 2 eggs
    • 1 teaspoon gluten free vanilla 
    • 1/2 cup palm sugar
    • 1/3 cup chickpea flour
    • 1/3 cup buckwheat flour
    • 1/3 cup cocoa powder
    • 1/3 cup sorghum flour
    • 1/3 cup tapioca starch
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 tablespoon psyllium husk
    • 1/2 teaspoon sea salt
    • 1/4 cup dark chocolate chips (optional)

    1. Preheat oven to 350 F and prepare muffin tray.
    2. In a small bowl combine milk and apple cider vinegar
    3. In a medium size bow blend bananas, oil, nut butter, eggs and vanilla.
    4. Combine all remaining dry ingredients into a large mixing bowl.
    5. Add milk, vinegar and banana mixture to the flour mixture.  Stir just until combined.
    6. Pour into muffin cups and bake 20-25 minutes or until inserted toothpick comes out clean.
    7. Store in airtight container.

    Wednesday, September 03, 2014

    Introduction and Benefits of Essential Oils

    In the last few weeks I have been learning a lot about essential oils.  After much research I have decided to get a few oils to use for emergency and routine health needs.  I don't typically use medications but rather use various forms of homeopathy, however there are definitely some areas where we could benefit from some essential oils.

    Here are the oils I decided to buy. I purchased a kit so I could try several at a time at a lower overall cost.  In the past I have tried oils from health food stores etc. but I have since learned that not all oils are made the same.  Many contain other oils and fillers, as a product only needs to have 10% essential oils in the bottle to then label it as an essential oil.  I wanted to try some that were a pure therapeutic grade.

    Essential oils have been around since 4000 BC and were used in Egypt.  As many of you already know, I do have a faith in Christ and love that even essential oils are mentioned several times in the bible.  I also love the fact that oils are made from the plants God created.  Frankincense has become one of my favourites simply because I love the idea that Jesus and I have smelled the same oil ;)

    I think the most amazing thing I learned has to do with our bodies electrical energy.  As we were taught in grade school science, everything in our world vibrates or has a periodic motion which can be measured in Hertz (number of oscillations per second). Our body's range should be between 62-68Hz. When our immune system is compromised (we get sick) our body falls out of normal range.  Every illness/disease has it's own frequency for cancer appears at 42Hz.

    Clinical research shows that essential oils have the highest frequency of any natural substance known to man, creating an environment in which disease, bacteria, virus, fungus, etc., cannot live. I believe that the chemistry and frequencies of essential oils have the ability to help man maintain the optimal frequency to the extent that disease cannot exist.
    Gary Young of Young Living Essential Oils
    Essential oils are are amazing for balancing our immune systems and fighting off infections.   Essential oils can protect us by being:
    • anti-bacterial
    • anti-fungal
    • anti-microbial
    • anti-parasitic
    • anti-cancer
    • anti-infectious
    • anti-viral
    • anti-septic
    I have discovered many potential uses for these oils
    • Rashes, Sunburns, Cuts, Scrapes, Bug Bites
    • Bug Repellent
    • Sleep, Mood Elevating, Calming
    • Colds/Flus
    • Immune support, metabolic support
    • Lice
    • Upset stomachs (IBS, diarrhea, constipation etc.)
    • Sore throats
    • Lice
    • Anxiety
    • Eczema, Acne and other skin irritations
    • Ear infections
    • Headaches/migraines....
    • Cleansing & Detoxing
    • Homemade Cleaning Products, Disinfecting (DIY Hand Sanitizer, Febreeze, etc.)

    I hope you will continue to learn with me as I hope to post more information while studying and trying out these natural remedies.

    Monday, August 25, 2014

    Shredded Kale Salad with Maple Balsamic Dressing (Dairy, Gluten and MSG Free)

    This is my go to kale salad.  We make this many times a week and it is enjoyed by all.  I usually keep it simple with just cucumbers, avocado and sugar free cranberries.  I have had many recipe requests for this salad recipe and have since realized I hadn't posted it yet.  So here it is:
    Ingredients for salad

    • kale
    • lemon juice -1 tablespoon for 4 cups kale (optional)
    • diced vegetables of choice (cucumber, peppers, tomatoes)
    • avocado
    • cranberries
    • sunflower seeds
    Maple Dressing Ingredients
    • 1 part olive oil
    • 1 part pure maple syrup (or less if you don't want it too sweet)
    • 3 parts balsamic vinegar
    • pinch of sea salt
    For example (1 tablespoon oil, 1 tablespoon maple syrup, 3 tablespoons vinegar)

    1. Bunch the kale on the cutting board and take a sharp knife and cut into shreds.
    2. Pour lemon juice over kale and mix together with your hands.  This breaks down the kale a bit.  It doesn't need to be done but I like a softer kale.
    3. Add the rest of the salad ingredients.
    4. Mix up the salad dressing and pour on before serving.

    My oldest loves this salad so much she frequently requests it for lunch.  
    It takes very well when layered in a mason jar with the dressing poured first on the bottom.