carrot turmeric soup

I like to doctor my soups up with lots of spices that aid in digestion. That, along with the warmth and smoothness of these flavors, makes this a perfect meal for finicky digestive systems during busy times.

ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 clove of garlic, crushed
  • a small handful of cilantro, roughly chopped
  • 4-5 medium carrots, chopped into coins
  • 1 large potato, chopped into one-inch cubes
  • 1 teaspoon coriander
  • 2 teaspoons freshly grated turmeric (or 1 teaspoon of ground turmeric)
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • salt and pepper to taste
  • 4 cups of bone broth (or store bought chicken stock)

method

  1. In a medium sized pot, heat olive oil on medium heat.
  2. Add in onion, garlic, carrots, and potato and cook with lid on until softened (about 5 minutes), turning heat down slightly if needed to prevent browning.
  3. Sprinkle in the coriander, turmeric, cumin, cayenne pepper, salt, pepper, and cilantro, and cook for a couple minutes to activate the spices.
  4. Add the bone broth. Add a bit of water if necessary, to make sure the vegetables are covered. Bring to a boil.
  5. Turn down heat slightly and simmer for about 10 minutes.
  6. With a stick blender, puree the mixture until smooth.
  7. Adjust seasonings if necessary. You could swirl in some yogurt or cream if desired. Enjoy!

green goddess soup

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This soup is vibrant and flavorful, and packed full of greens. It will make you feel like a goddess. 

ingredients

  • 1 large yellow onion, chopped
  • 2 Tablespoons of olive oil or butter
  • 1/4 cup dry white wine (or more broth)
  • 3 cloves of garlic, roughly chopped
  • 2 bunches of greens (kale, swiss chard, collards, spinach, or other dark leafy green) roughly chopped
  • 1 small bunch of cilantro, roughly chopped 
  • 2 medium sized potatoes, chopped into one-inch cubes
  • 5-6 cups chicken (or vegetable) broth (I like using homemade bone broth here to add depth to the falvor)
  • 2-3 teaspoons cayenne pepper
  • juice from 1/2 lemon
  • salt and pepper, to taste

method

  1. In a large pot, caramelize the onions and garlic by adding them to a skillet with the olive oil (or butter), and cooking at low heat for 15- 20 minutes. 
  2. When the onions finish cooking, add in the white wine (or broth) and scrape the bottom to remove any brown bits. 
  3. Add in the greens, cilantro, potato, and broth. Bring mixture to a boil on medium heat, and then simmer for about 15-20 minutes, covered, until the potato is very tender. 
  4. With a blender, carefully puree the soup until smooth. Put soup back on heat. Season with a couple teaspoons of cayenne pepper and a good squeeze of lemon juice, plus a bit more salt and pepper to taste. Enjoy! 

Chocolate Granola (Grain Free)

This granola is made with nuts and seeds, so it's very filling and nutrient dense. It's great with yogurt or milk and fruit! 

ingredients

  • 1 cup raw walnuts
  • 1 cup raw almonds
  • 1/2 cup raw hazelnuts
  • 1 teaspoon sea salt
  • 1/4 cup honey
  • 3 Tablespoons unsalted butter (or coconut oil)
  • 4 Tablespoons raw cacao or natural cocoa powder
  •  1 teaspoon vanilla extract
  • 3 Tablespoons chia seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/4-1/2 cup bittersweet chocolate, coarsely chopped

method

  1. Soak walnuts, almonds, and hazelnuts covered in water with a pinch of salt overnight or for about 8 hours (soaking the nuts first removes enzyme inhibitors, making them easier to digest and making nutrients easier to absorb). 
  2.  Preheat oven to 250 degrees F.
  3. Drain and rinse the nuts and quickly dry them in a cloth towel.
  4. Place the nuts in the bowl of a food processor and pulse briefly until just coarsely chopped.
  5. Gently melt together the butter and honey in a small saucepan over low heat stirring continually to combine.
  6. Add in the cacao or natural cocoa powder along with a pinch of salt and the vanilla to the butter mixture and whisk to blend until well combined.
  7. Add the chocolate and butter mixture to the food processor and pulse to combine.
  8. Add the chia seeds and shredded coconut to the bowl and pulse again until everything is about the size of oats.
  9. Spread mixture evenly on a parchment lined baking sheet and bake for about 4 hours, or until dry and crispy. Let granola cool, then store in an airtight container. Enjoy!

classic pesto

Pesto is a summer must-have for me. Not to mention, basil is my spirit herb. 

ingredients

  • 4 cups fresh basil leaves
  • 1/2 cup extra virgin olive oil 
  • 1/3 cup pine nuts or walnuts
  • 3 garlic cloves, peeled and minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon salt

method

  1. In a blender or food processor, combine basil, nuts, and garlic. Pulse until well blended. With the blade running, add in the olive oil in s steady stream.
  2. Pause the motor and scrape down the sides, then add the grated cheese and salt while pulsing, until everything blended together. Enjoy!

the everything tart (gluten free, and dairy free option)

I call this the everything tart, because it has it all. Sweet, salty, smoky, tangy, spicy, and nutty. It’s a combination of flavors and textures that makes this tart fun to make and eat. 

ingredients

  • 1 tart shell recipe
  • slices of crispy, cooked bacon, crumbled into pieces
  • 2-3 Tablespoons olive oil or coconut oil for sautéing
  • 1 yellow onion, chopped
  • 2 cloves of garlic, roughly chopped
  • 1 bunch of kale, roughly chopped
  • 4 eggs, plus one egg yolk
  • 1/2 cup full fat, plain yogurt
  • 2 tablespoons dried currents or raisins 
  • 1/4 feta cheese, crumbled
  • salt and pepper, to taste
  • 1 teaspoon red chili pepper flakes

method

  1. Preheat oven to 350 degrees F
  2. Heat oil in a sauté pan over medium heat. Add onions and cook, stirring occasionally. 
  3. Sauté for about one minute. Add a couple of tablespoons of water if too dry, then cover and let the kale steam about 5-6 minutes. Take off heat.
  4. Beat the eggs and yogurt together in a medium bowl. Add the kale and onion mixture to the eggs and yogurt when it’s cool enough to not cook the eggs. Stir in the currants and bacon.
  5. Add the filling to the tart crust. Sprinkle the top with cheese. Bake for about 30 minutes, or until the center is set. 
  6. Let cool, then enjoy! This tart is tasty eaten warm, room temperature, or even cold. 

 

 

tart shell for savories (almond and oat flour based)

This tart shell is the base to whatever vegetables are in season or ingredients you have on hand. I use it for my everything tart, but any of the fillings can be easily swapped out.

ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup oat flour 
  • 1/4 cup tapioca flour or cassava flour 
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter or coconut oil
  • 1-2 egg whites (reserve the yolk for filling or other use)

method

  1. Preheat oven to 350 degrees F and grease a 9" tart pan. 
  2. Combine almond flour, oat flour, tapioca (or cassava) flour, and salt in a food processor. Add in butter or coconut oil and pulse until flour resembles a course meal. With the motor running, add in 1 egg white until the dough comes together in a mass. If the dough is still crumbly, you may need to add another egg white. 
  3. Gather the dough and spread into tart pan, pressing the dough until it evenly covers the bottom and sides. Place in the freezer for ten minutes. 
  4. Remove from the freezer, and bake for about 16-18 minutes (or until lightly golden). 
  5. Remove from oven, let cool for a few minutes, add in desired fillings, and bake again according to recipe. Enjoy!

oat and sorghum pie crust

An all-butter crust made with oat and sorghum flours. Makes two standard-sized crusts ( a top and a bottom, or two bottoms depending on the type of pie. This crust can also be used to make a couple galettes). 

ingredients

  • 1 1/4 cups oat flour
  • 3/4 cups sorghum flour
  • 2 sticks (1 cup) of cold, unsalted butter, cut into pieces
  • 1 teaspoon course salt
  • 1 tablespoon coconut sugar (or brown sugar)
  • ice water

method

  1. In a large bowl, add flours, salt, and sugar and mix to combine. 
  2. Add in the cold, chopped butter. Using a pastry knife, two forks, or your hands, combine flour into the butter until the butter is in pea-sized pieces. 
  3. Drizzle in the cold water (without the ice cubes!) one tablespoon at a time, and continue to mix, until the dough comes together in a mass. Gently knead the dough a few times to make sure it's all staying together neatly (add a bit more water if it's still crumbly). You may need anywhere from 1/4-1/2 cups of cold water. 
  4. Divide the dough into two equal disks, and wrap them in plastic. Refrigerate for at least one hour, but preferably two (I know it's not always possible to be so patient) before rolling out your dough. 
  5. To roll out the dough, have a pile of extra flour nearby (either oat or sorghum). Flour your surface, and roll dough from the center outward, rotating the disk as you go. You may need to patch some cracks as you go. If dough get to warm, stick it in the freezer for a couple minutes before continuing (it's much easier to work with cold dough). Roll it about an inch bigger than your pie pan so you have extra dough to crimp a crust. Add in fillings, add a rolled-out top crust and continue on with whatever pie recipe you're using. Enjoy!

mocha smoothie

This smoothie is a great alternative to sugary coffee house drinks!

ingredients

  • 1/4 cup cold, strongly brewed coffee
  • 1 tablespoon ground coffee beans
  • 1 tablespoon ground flax seeds
  • 1/2 ripe, frozen banana (or 1 whole banana for more sweetness)
  • 2 tablespoons of a ripe avocado
  • 2 heaping tablespoons raw cocoa
  • 1  cup coconut milk (almond milk works too, but it won't be as thick)
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • a few ice cubes

method

  1. Combine ingredients and process using blender or stick blender. Top with cinnamon and enjoy!

tart shell for sweets (nut and coconut based)

This  is a basic tart shell for sweets, like my lemon tart. It would make a great base for a range of other fillings as well, like a chocolate ganache or frangipane with fruit. This one is grain free, relying on nut flour and coconut as the base. It holds up very well, and is a cinch to make. Just whirl a few ingredients together in the food processor, and there you go! 

ingredients 

  • 1½ cups almond or hazelnut flour
  • ½ cup shredded coconut
  • ½ teaspoon course salt
  • 2 tablespoons coconut oil, melted if not soft
  • 2 tablespoons honey or maple syrup

method 

  1. Preheat oven to 350 F.
  2. In a food processor, pulse together the nut flour, coconut, and salt.
  3. If your coconut oil is hard, melt it quickly on the stove at a low temperature, then add it to the food processor along with maple syrup or honey.
  4. Process until all ingredients are incorporated. It will be crumbly.
  5. Press crumbs evenly on bottom and sides of a lightly oiled tart pan.
  6. Bake for 18-20 minutes, or until golden brown in color.

fast fridge fudge


A quick, easy confection to satisfy your sweet tooth

ingredients

  • 8 ounces good quality dark chocolate (I used 72% cocoa)
  • 1 cup salted peanut butter, chunky or smooth
  • 1 teaspoon vanilla extract

method

  1. Slowly melt chocolate in a sauce pan on very low heat.
  2. When the chocolate is melted, take off the heat and stir in the vanilla and peanut butter.
  3. Pour into a loaf pan, and let set in the freezer for 4-20 minutes, or (if you can wait) set in the refrigerator for 30-40 minutes.
  4. Break or cut into pieces and enjoy!

 

blood orange ricotta cake


ingredients

  • zest of 1 blood orange, as well as its slices (about 1/8" thick)
  • zest of 1 lemon
  • 3/4 cups coconut sugar (cane sugar will work too)
  • 3 eggs
  • 1 1/2 cups full fat ricotta cheese
  • 8 tablespoons butter, melted
  • 1/2 cup white rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

method

  1. Preheat oven to 350 degrees F. coat an 8" cake pan with butter, line the bottom with parchment paper, then coat the parchment paper with butter as well. Sprinkle in a thin layer of sugar,  line with the thinly sliced blood orange to make a single layer. Set aside. 
  2. Whisk together the sugar, ricotta, eggs, butter, vanilla, and zests until light and well combined.  
  3. In a separate bowl, mix together the flours, baking powder, and salt. 
  4. Combine the dry ingredients to the wet ingredients, then pour the batter into the prepared cake pan. 
  5. Bake for 50-55 minutes, or until an inserted toothpick comes out clean. Enjoy!

scottish oatcakes


scottish oatcakes

Oatcakes are a traditional scottish accompaniment to soups, salads, cheese or jam.

ingredients

  • 1 cup oat flour (plus extra for dusting)
  • 1 cup oats (I used Scottish style, but rolled oats will also work)
  • 4 tablespoons cold, unsalted butter, cut into pieces
  • 1 teaspoon salt
  • 1/2 cup cold water

method

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, mix together the oat flour, oats, and salt.
  3. Using a fork or pastry knife, cut in the cold butter until the oat mixture is crumbly and the butter is in small pieces.
  4. Slowly add in water, and mix with a wooden spoon or hands until the dough comes together in a mass.
  5. Spread some oat flour onto a work surface, knead the dough a few times, then roll out dough to 1/4" thick. Cut into circles with a cup or biscuit cutter (or use any shape you like!).
  6. Place oatcakes on a parchment lined cookie sheet and bake for 20 minutes. Enjoy!

Strawberry Oatmeal Smoothie


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I sometimes make this smoothie and freeze it in popsicle molds for a cold summer treat!

ingredients

  • I cup fresh or frozen strawberries
  • 1 tablespoon ground flax seeds
  • 2 tablespoons rolled oats
  • 1/2 ripe banana (or 1 whole banana for more sweetness)
  • 1 1/2 cups canned full fat coconut milk (almond milk works too, but it won't be as thick)

method

  1. combine ingredients and process using blender or stick blender. Enjoy!

OLD-FASHIONED SKILLET CORNBREAD / FEBRUARY 23, 2016


The edges get crisp and crunchy in a cast iron skillet, but this recipe can be made in a muffin tin or cake pan just as well (though you may need to adjust the time).

ingredients

  • 1 1/2 cups freshly ground cornmeal
  • 1/2 cup oat flour 
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 3 tablespoons honey
  • 4 tablespoons butter, melted
  • 1 egg
  • 1 1/2 cups yogurt or sour cream (or mixture of the two)

method

  1. Preheat oven to 400 degrees F.
  2. Grease a 12" cast iron skillet with butter.
  3. Combine dry ingredients in a bowl, and whisk until well mixed and free of lumps.
  4. In another bowl, whisk together the wet ingredients.
  5. Add the dry mixture to the wet mixture, and mix until just combined.
  6. Pour into cast iron skillet and bake for 20-25 minutes (when an inserted knife comes out clean). Enjoy!