Apples And Ginger

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


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Raspberry lime ice cream (dairy free)

 

 

raspberry lime

 

It was a perfect 64 degree day here in the northwest which means summer is near. Im not sure how it goes from snowing to mid 60’s within a week but I’ll take it. Here is a raspberry lime ice cream to kick off the spring. Have a fabulous Easter everyone!

Raspberry lime ice cream (vegan)

Put ingredients in blender:

2 cups raspberries

2 bananas

1 large avocado

1 can full fat coconut milk

1/2 cup honey

4 tablespoons lime juice

3 teaspoons lime zest

2 teaspoons vanilla extract

2 packets stevia sweetner

Pour into ice cream maker. You can serve immediately if you like it slightly soft or put in the freezer for another hour or more for firmer ice cream.

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Curried cauliflower and potato soup and 7 reasons why you should eat curry often!

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I think curry has to be one of the top superfoods. You will agree after you have read this list!

7 reasons why you should eat curry often

1. Improves cognitive function and brain health

2. Fights and reduces risk of cancer

3. Fights multiple sclerosis

4. Potent anti-inflammatory

5. Boosts immunity and fights infections/viruses

6. Assists digestion

7. Prevents and treats arthritis

http://www.raysahelian.com/curry.html

WHFoodsTurmeric May Fight Multiple Sclerosis

This would help explain the almost triple the rates of cancer in U.S  vs. India! (Im sure part of it is due to the fact that they are mostly vegetarian too though)  http://www.mightyturmeric.com/80/cancer-rates-india-versus-us/

With that being said here is my curried cauliflower and potato soup recipe:

Curried cauliflower and potato soup

1 cup low sodium chicken broth

1 1/2 cup water

1 cup coconut milk

3 large mushrooms sliced

4 small-medium chopped red potatoes

1/2 medium sized onion chopped

1 cup chopped cauliflower

1 cup cooked lentil/mung beans blended in blender( I use 1/2 lentils 1/2 mung)

1 cup whole lentils/mung beans

2-3 Tablespoons of curry powder

3/4 Tablespoon apple cider vinegar

1/2 Tablespoon honey

Sea salt to taste

This makes about 4 servings

Cook until the potatoes are soft. I put a little cold goat milk on top too before I eat it too. Enjoy!


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Pineapple teriyaki salmon and the trick to making carob actually taste like chocolate.

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This is the last post of what I ate Wednesday 3/27. For dinner tonight I made baked salmon with Earth and vine pineapple teriyaki sauce with grilled veggies. The sauce does have some wheat in it because it has soy but I think I could easily make this gluten free with wheat free tamari, pineapple and apricot puree, sake,garlic and a little honey. I made some carob walnut brownies (vegan) that actually taste like chocolate! I can finally have something to replace those chocolate cravings!  I have never been able to tolerate much chocolate. When I was a kid I always got really bad acne when I ate chocolate. And now it still doesn’t agree with me but that still doesn’t stop me from eating it of course. Its like a true addiction! You’re addicted to the things that are the worst for you! Considering chocolate has 4 types of stimulants in it-yes that’s right 4! It seems crazy that people purposely give their kids chocolate. You might as well poor them a cup of coffee or a double espresso. My kids especially my son has an amazing amount of energy so I avoid giving him chocolate at all costs. The trick to getting carob to taste like chocolate is to add ground roasted/burnt lentils. Some people use espresso for that bitter taste but even decaf has a little bit of caffeine in it so I prefer the lentils. I use a coffee grinder to grind all of my flours.

Walnut mockolate brownies

3/4 cup carob powder

4 tablespoons brown rice flour

3 tablespoons ground walnut flour ( leave some chunks)

3 tablespoons coconut flour (grind shredded coconut )

2 tablespoons almond flour (grind blanched almonds)

1 tablespoon tapioca flour

1/3 cup of olive or grapeseed oil

1/2 cup of honey

1 tablespoon of ground chia seeds

1/3 cup and 2 tablespoons of water

1 1/2 tablespoons of ground roasted cooked lentils( roast in oven until slightly burnt)

1/2 teaspoon of sea salt

10 drops of vanilla stevia

mockolate frosting (vegan):

blend in blender or food processor:

1 avocado

4 tablespoons of carob powder

3 1/2 tablespoons honey

1 tablespoons ground roasted lentils( you might want to taste as you go because too much it will start tasting like coffee)

1 tablespoon of melted coconut oil

10 drops of vanilla stevia

1 tablespoon coconut flour

1/4 teaspoon of sea salt

2-3 tablespoons of tapioca flour ( or to desired thickness)


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Roasted veggie and pumpkin seed pesto sandwich

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I got the idea for this from the farmer in the dell blog http://afarmerinthedell.com/2013/03/25/sweet-potato-grilled-cheese-sandwich-with-kale-pesto/ Yum! I wanted to make my own version gluten and dairy free.

This is what I made:

my gluten free herb flat bread (will post recipe later)

roasted zuccini and carrots

Dairy free pumpkin seed pesto (will post recipe later)

basil leaves

shrimp

Verdict: Tasty- but I think I will add some dairy free or raw goat cheese and tomatoes next time.


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What I ate Wednesday

 

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For breakfast today I didn’t eat food but just had some fresh juice from my juicer. Sometimes I just feel better if I skip breakfast and do an early lunch. It gives my body a sort of mini detox considering it has been without food since dinner yesterday. Just a large cup( or 3) of juice and I’m good till lunch. I even have a better workout on an empty stomach.  The secret to making juice more affordable is to dilute it with water and add a little bit of stevia sweetener to extend it out. Then you can drink several cups throughout the day instead of just 1 concentrated cup in the morning. This is my juice today:

Lime sunshine

5 carrots

1 gala apple

1 lime

1/2 orange

2-3 ” piece of fresh ginger

handful of cilantro

2 stalks of celery

1/2 cucumber

Enjoy!  It tastes even better in a fancy cup 🙂


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Hearty gluten free pancakes (vegan)

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I have a hard time finding gluten free flour blends that I really like. They either don’t digest well or they don’t taste right.  My body doesn’t do well with too many baked goods even gluten free. I put together this flour blend so it has a good balance of proteins, complex carbs, and heating vs. cooling ingredients. With my body type I can’t eat alot of heating foods( red meats,some grains,chocolate etc.) I use the mung bean paste in alot of the foods I make to keep the food neutral or cooling . To find out your body type(dosha) go to this link to take the quiz: http://www.doctoroz.com/ayurvedic-body-type-find-your-dosha

Here is the recipe for the pancakes:

1/2 cup brown rice flour

1/4 cup sunflower seed flour(grind in coffee grinder or processor)

2 tbs. coconut flour

2 tbs mung or lentil paste ( I used mixture of both)

1 Tbs. tapioca flour

1 1/2 Tbs. ground flaxseeds

2 tsp. vinegar

2 tsp. lemon juice

1/4 tsp sea salt

5 drops vanilla stevia

2 tbs honey

1/4 cup coconut milk

1 tbs grapeseed oil

1/2 cup of water (or to desired pancake thickness)

I use coconut oil for cooking these. Cook on medium heat and because there are no eggs they take longer to cook. This makes about 8 small or 4 large pancakes.

This and other recipes can also be seen at http://dietdessertndogs.com/2013/04/04/wellness-weekend-april-4-8-2013


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Cold buster thai soup

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This soup is my new favorite soup. Every time I am on the verge of a cold or sinus infection I make some of this soup and I feel great. It is heavy on the ginger so it has a nice spice to it.

2 cup low sodium chicken broth

2 cups water

1/2 cup shrimp

1/2 onion chopped

2-3 large mushrooms sliced

2 large carrots chopped

1 cup chopped cauliflower

1/2 Tbs coriander

1 Tbs fresh grated ginger

juice of 1 lime

1 handful of fresh chopped basil

1/2-1 Tbs honey or maple syrup

1/4 cup coconut milk (optional)

1/4 cup chopped celery (optional)

Sea salt to taste

Makes 4 small servings or 2 large