Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.

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Nepali Gwaramari bread


I was really excited to try a Nepalese recipe because I am hoping to travel to Nepal in a few weeks. This will be part of a non profit acupuncture adventure that will be providing Chinese medical care to over 100 patients daily in rural Nepal. We are excited that we just got granted 501(c)(3) status in only 10 days! Normally it can take up to 6 months to go through. We still need to raise a few thousand for this trip to work in December so if you know anyone that would like to donate to a great cause that will help hundreds of people please check out this site to donate!

 I made this bread using oat flour but I’m sure you could use just about any good gluten free flour you like. I have really been into oat flour the fall/winter because of its energetic properties. It is great for supporting the yin (fluid) in the body which can be low in the cold winter months and as we age. It is also soothing and calming to the body which can help decrease inflammation (in moderate amounts of course). I did not deep fry these like the original recipe calls for but just pan fried these, I modified/increased the spice amounts also to give them more flavor.These had a great moist and chewy texture and my kids were crazy about these!

1 2/3 cup gluten free oat flour (I grind my own in the coffee grinder)

1 tsp baking powder

1/2 tsp grated fresh ginger

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp finely chopped garlic

1 cup water

salt and pepper to taste

oil for pan frying (I use olive oil)

  • Mix ingredients 1 day ahead and refrigerate for 24 hours
  • Add a small ball to an oiled frying pan on medium heat and cook on both sides until done (about 3-5 minutes on each side)
  • Serve with a little chutney and tea!

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Smoothie Tuesday! Apricot carrot smoothie

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It has been really hot here in Washington this past week! It seems hotter than the typical July here at least. We have been eating a ton of coconut water popsicles and drinking smoothies to stay cool. Here is an idea- you can pour your smoothie in a Popsicle  mold and make smoothie popsicles! We just received a big box of apricots from my father in law so I am trying to figure out what to do with them all!

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Smoothie Tuesday!

Apricot carrot smoothie:

8-10 apricots
2 carrots
2 stalks celery
2′ chunk ginger
2-3 cups water
1-2 packets stevia powder
pinch turmeric


*I am also on facebook and twitter, so you can follow me there also! Cheers to good health!

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The ultimate vegan chocolate pudding!

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I think this pudding comes very close in flavor to the boxed pudding filled with sugar and dairy. It is made with all whole food ingredients so there is no need to feel guilty! It takes only a few minutes to make and there is no cooking involved. Make yourself some! I should really be studying  for my acupuncture points test and not playing with food! Ok-time to study!


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Ultimate vegan chocolate pudding

Blend or process:

2 cups coconut milk

1/4 cup 100% maple syrup

1 teaspoon vanilla extract

1 large avocado

1-2 tablespoons cocoa powder

pinch of sea salt

* To make it even more awesome you could sprinkle some chopped chocolate chips and shredded coconut on top!

* Makes 2 servings


Smoothie Tuesday! Blueberry lavender rose smoothie

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This is a great way to feel calm and cool in this hot summer heat! I notice our family tends to get more irritable in the summer heat so this is the perfect cure for that! Lavender and roses are naturally calming flowers when their scent is inhaled or they are ingested. I used rose petals for this but you can also use about a teaspoon of rose water also.

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Blueberry lavender rose smoothie:

1/2 cup blueberries
1 large apple
2 tablespoons cashew butter
2 cups coconut milk
15-20 rose petals
1 teaspoon dried lavender
1 teaspoon vanilla extract
1 packet stevia


This recipe can also be seen at  and along with many other yummy gluten free recipes.


Grain free pancakes

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Sometimes my kids request pancakes without veggies in them:) I tend to go overboard with my veggie obsession and squeeze veggies into everything I possibly can. So these are my compromise pancakes that they get to have. They are high in protein and grain and dairy free so they don’t have a blood sugar crash an hour after eating them! They do have 1 egg in them so they are not vegan but let me know if you try these with an egg substitute and how they turn out.

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Grain free pancakes

1/2 cup finely ground cashews

1/2 cup finely ground sunflower seeds

1/2 cup tapioca flour

1 free range egg

2 tablespoons ground shredded coconut

1/4 cup coconut milk

1/4 cup oil (coconut,olive,grapeseed)

1/4 cup water

1 tablespoon maple syrup

2 teaspoons lemon juice

1 teaspoon apple cider vinegar

large pinch of sea salt (or about 1/4 teaspoon)

1 teaspoon baking soda


*Grind the nut and seed flours and combine all ingredients together and mix well.

* Cook over medium heat in an greased pan for about 5 minutes on each side or until medium brown.

* Makes about 20 smaller medium sized pancakes


This recipe can also be seen at  and 2014/  with several other delicious gluten free recipes.



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Toasted hazelnut and chai spiced steel cut oats

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I came across this idea by accident this last weekend while we were on vacation. We were staying at my mother-in law’s place and I was making myself some oatmeal and trying to figure out what to put in it to give it some pizzazz. What I used at the time was hazelnut coffee creamer, cinnamon, cloves with some maple syrup. It’s  my new favorite oatmeal flavor! I think I have made it 4 times in the past week!

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Toasted hazelnut and chai spiced oats

1 cup steel cut oats

3/4 cup hazelnuts

1/4 cup raisins

1/4 cup 100% maple syrup

1 teaspoon vanilla

1 teaspoon cinnamon

pinch allspice

pinch cloves

pinch cardamom

pinch ginger

1 tablespoon and 1 teaspoon earth balance butter


* Toast the hazelnuts with 1 teaspoon earth balance/butter on medium for abouts 10-15 minutes until lightly toasted.

* Toast the oats with 1 tablespoon of earth balance/butter for about 10 minutes until lightly toasted then cook them in water for about 10 minutes. I let them come to a boil then took them off the burner.

* Chop the toasted hazelnuts and mix in a bowl together with the spices, vanilla and maple syrup.

* In a jar put a layer of the hazelnut mixture then a layer of the  slightly watery oats, then a layer of raisins, then another layer of the hazelnut mixture.

* Let sit over night in the refrigerator and warm in the morning and eat! I would add a little coconut milk or other nondairy milk to make it extra creamy.

* Makes 1 large or 2 small servings

*This recipe can also be seen at along with many other delicious gluten free recipes.

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Island breeze smoothie

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I don’t know about you but I LOVE Hawaii.  Almost everything about it makes me happy: the food, the weather, the beaches, the sunsets, and the wildlife. So of course I have many recipes that are very ” island” inspired including this smoothie! So turn on your favorite island music sit back in the sun and sip an an island breeze. That is what I am doing on this 4th of July anyways! I’m sure a little rum added wouldn’t be horrible either! Cheers!

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Island breeze smoothie:
1/2 pineapple
1 apple
juice of 1 lime
3 cups coconut milk
1 teaspoon vanilla
2 tablespoons shredded coconut
1/2 avocado
1-2 teaspoons nutmeg
optional: a few drops of stevia or 1 tablespoon maple syrup
This recipe can also be seen at with many other yummy gluten free recipes!

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Living V8 juice!

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Don’t buy dead juice in a can that has been processed and cooked when you can make your own living version! You must buy a juicer if you don’t have one already!  This is a tomato free version, but you can add tomatoes if you would like! One other veggie I would add if you have it on hand would be cilantro. Cilantro is an excellent detoxing food especially heavy metals in the body. If you want to make this the ultimate healing  juice add a pinch of tumeric powder to your juice!  Living juice has many more benefits than dead juice including large array of live enzymes, higher antioxidants, and powerful cleansing and detoxifying effect on the body.  I dilute my juice with water with about 2/3 juice and 1/3  water so I can extend it out a bit.

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Living V8 juice

Add to your juicer:

5 carrots

5 stalks celery

1-2 red peppers

1 lemon

1 large bunch of parsley

1/4-1/2 onion

4 large romaine leaves

2 kale leaves


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Vegan thai broccoli salad

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I really like thai food for 3 reasons: I love the flavors! I love the addition of fresh ginger and spices that are great for digestion, and it tends to be light and healthy( for the most part.) This salad is perfect for summer and could be a great dish to bring to a barbecue or potluck! I would even eat it as a main dish because it contains a sufficient amount of protein with the sun butter and cashews.

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Vegan thai broccoli salad

2 cups chopped broccoli

1 red pepper chopped

2 tablespoons chopped green onion

1 large garlic clove minced

1 teaspoon minced ginger

2 tablespoons wheat free tamari

2 tablespoons sesame oil

1 teaspoon honey (or about 1/2 packet of stevia)

2 tablespoons sunbutter (sunflower seed butter)

2-3 tablespoons raw cashews


*Combine all ingredients and let marinate for about  1 hour before eating.

* Makes 2 small servings or 1 large serving.

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Smoothie Tuesday! Blood enriching berry smoothie


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It is important to keep a healthy level of minerals in your blood to keep your body strong and to prevent many health issues. Chinese medicine puts great importance on preventing and treating blood deficiency. It can lead to fatigue, heart palpitations, brain fog, anxiety, weak muscles and more. Meat broths, organ meats, and seafood are great for blood building. If you are vegan then black colored foods such as black beans, black sesame seeds, dark leafy greens, spirulina  and molasses are also great for building blood.


Blood enriching berry smoothie:

4 kale leaves
2 1/2 cups mixed berries (blueberries, raspberries, blackberries)
3 tablespoons ground black sesame seeds
3 tablespoons hemp protein powder
1-2 teaspoons blackstrap molasses
1 teaspoon turmeric powder
1 teaspoon cocoa powder
1 packet stevia
2 cups water


This recipe can also be seen on the round up hosted by Allergy Free Alaska