October 25, 2014

Chocolate Pie

This wonderfully delicious pie is raw, gluten-free, and rich in protein and natural sweetness from dates and maple syrup.
It's a great alternative to Halloween candy, too.

You can watch this video to learn how to make it with me!

You will need:

For the crust:
6 dates, pitted, soaked briefly in hot water, and drained
1 cup almonds
1/2 cup sunflower seeds
pinch salt
1/2 teaspoon cardamom

Blend these all in the food processor.
Grease a pie dish with sunflower oil or coconut oil.
Flatten crust into the bottom and sides of the dish.

For the filling:
1 cup cashews, blended in food processor
1 cup cocoa powder
1/4 cup boiling water
1 spoonful coconut butter
1/3 cup shredded coconut
1 teaspoon cinnamon
3 tablespoons maple syrup

Mix all ingredients together in a bowl.
Spread filling over crust, chill for 1/2 hour, and enjoy!

If you prefer a hot pie, you can bake it at 350 degrees for 20 minutes.
YUM.


October 17, 2014

Autumn Vegetable Dishes

Autumn Kitchen Medicine Tips:
  • Enjoy cruciferous vegetables to de-tox the liver in preparation for the heavier, richer foods of winter. Include broccoli, cauliflower, cabbage, and kale.
  • Enjoy parsley-based sauces to support liver and blood purification.
  • Eat root vegetables to ground you into the same earth from which they came.
  • Highlight the pungent flavor of leeks, garlic, onions, and shallots to feed your gut's beneficial bacteria with inulin, a pre-biotic compound. The alium family of vegetables also supports a healthy immune response to the cold and flu viruses.
  • Sample some capsicum family spices. Chiles, chipotle, and cayenne accelerate metabolism and improve circulation to those cold fingers and toes.
Most of all, be well, take a deep breath before each meal, and enjoy your food!

Broccoli Strascinati


Strascinati means 'dragged' or 'dredged' in Italian. The broccoli gets dredged in this delicious sauce.

You will need:
¼ cup extra-virgin olive oil
1 bunch broccoli (about 1 lb.), stemmed and cut into florets3 cloves garlic, smashed and peeled
½ teaspoon crushed red chile flakes
1 teaspoon salt

Heat oil in a 12" skillet over medium-high heat. Add broccoli; cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tbsp. water; add garlic; cook until golden, 2–3 minutes. Add chile; cook until toasted, about 2 minutes. Season with salt.

Brilliant Brussels Sprouts

You will need:
l pound Brussels sprouts
1 tablespoon sunflower oil
1 teaspoon each: salt and black pepper
1 tablespoon maple syrup
2 tablespoons apple cider vinegar
1 tablespoon brown mustard
1 teaspoon dry thyme
1 teaspoon chile flakes

Preheat the oven to 400 degrees.
Slice each of the sprouts in half.
Arrange the sprouts on a baking sheet and drizzle with oil, salt, and pepper.
Bake for 20 minutes, or until crisp.
In a serving bowl, whisk together the maple syrup, vinegar, mustard, thyme, and chiles.
Add Brussels sprouts once they are cooked. Toss well to incorporate and serve with your favorite protein.

Some of my favorite proteins are:
Healing Chicken Soup
Marinated Tempeh


October 13, 2014

Stews: simple, hearty, wholesome

The harvest moon wanes and we head towards Halloween, also known by agrarian people of the British Isles as Samhain, the New Year.

Chicken and Dumplings


For the chicken stew:
4 tablespoons butter
2 pounds chicken, baked and de-boned
Salt and freshly ground black pepper, to taste
3 cloves garlic, smashed
1 large yellow onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
2 medium red potatoes, chopped
3 cups quick chicken stock*
1 cup peas, fresh or frozen
1 teaspoon each: thyme, rosemary, and oregano

For the dumplings:
1 cup flour (spelt or rice)
2 tsp. baking powder
1/2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon rosemary
½ cup milk (cow, almond or rice)

To cook chicken, preheat oven to 375 degrees. Place in a glass baking dish and bake, uncovered, for 45 minutes. Cool, remove skin, and remove from bones. Add to stew pot. Include the juices. 

*Place the bones and skin in a separate pot with 4 cups water and 1 teaspoon salt.
Simmer for 30 minutes. Add to stew pot.

To make the stew, heat butter in a stock pot or Dutch oven.
Add garlic, onion, carrot, celery, and potato. Cook for about 15 minutes, or until carrots are soft.

Add peas and spices. Add chicken and stock.
Simmer on low heat for 15 minutes as the dumplings cook.

To prepare the dumplings, whisk flour, baking powder, and salt in a bowl. Stir in milk until a thick batter forms. With a large spoon, drop batter into simmering soup. When dumplings are puffed and slightly firm, cover pan and continue to cook about 5 minutes more.

Serves eight. 
Thanks to the Pioneer Woman for this inspiration.

Mushroom and Barley Stew


Mushrooms are rich in protein and help us adapt to the change in seasons by boosting our immune response.

You will need:
¼ cup olive oil
8 cloves garlic, smashed
2 carrots, chopped
2 stalks celery, chopped
1 large yellow onion, chopped
1 pound cremini mushrooms, sliced
1/4 pound shitake mushrooms, sliced
6 cups vegetable stock
½ cup pearl barley
2 teaspoon thyme
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper, to taste
⅓ cup chopped parsley

Heat oil in a stock pot over medium-high heat. Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes. Add cremini and shitake mushrooms, and cook about 15 minutes.

Add stock, barley, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until barley is tender, about 30 minutes.

Stir in juice and season with salt and pepper. Garnish with parsley.

Serves eight,

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