Apples And Ginger

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


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vegan orange muffins with raw glaze/frosting and eating for your body type

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I had to make these because I have been craving orange flavored foods for some reason lately, maybe my body needs more vitamin C.  Oranges are actually fairly heating for my body type so I need to eat/drink them in moderation. In East Indian and Chinese medicine eating foods with the correct thermal nature is very important in keeping your body/organs functioning properly. That is why I eat more cooling/drying foods in the spring and summer such as raw foods, and warming and nourishing in the fall and winter such as soups and seafood. I also live in an environment that has all 4 seasons so I have a pretty big contrast in my diet from summer to winter. Whereas someone from a warm climate would stick to mostly cooling foods all year to keep their body balanced. If for example someone with a heating constitution (called pitta in Ayurveda) were to eat large amounts of  red meat or coffee and also living in a warm climate such as the southwest united states their body would be on “fire” and many health issues could result such as heart disease, diabetes etc. You can read more about that at this link: http://app1.chinadaily.com.cn/star/history/00-04-18/l02-chinese.html. The Ayurvedic(East Indian) explanation of body constitutions and diet seems to be the most layman’s friendly. I strongly suggest taking an online quiz to find out your dosha type so you can be working with your body and not against it. Here is a link to a the quiz from the Dr. Oz website  http://www.doctoroz.com/ayurvedic-body-type-find-your-dosha

Orange muffins (vegan)

3/4 cup coconut flour (I grind the shredded coconut instead of buying coconut flour, it tastes better)

1 1/2 cups brown rice flour

3/4 cup garbanzo/fava flour

1/3 cup and 1 tablespoon apple puree/sauce

1/3 cup and 1 tablespoon raw honey

3/4 cup coconut milk

zest of 1 medium sized orange

about 40 drops vanilla stevia or to taste

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 1/2 tablespoon vinegar

1/3 cup and 1 tablespoon melted coconut oil

pinch of sea salt

Mix ingredients together and fill muffin molds to the top and bake on 350 until soft and springy. Makes a dozen muffins.

Raw orange frosting/glaze

Blend or process:

1/3 cup soaked raw cashews

1 1/2 bananas

3 tablespoons of avocado

1/2 cup soaked shredded coconut

12 soaked dates

1 cup nut milk (I used coconut)

zest of 1 medium orange

1 1/2 teaspoon of lemon juice

3 tablespoons raw honey

about 30 drops vanilla stevia or to taste

pinch of sea salt (optional)

1/2 carrot and/or pinch turmeric for orange color(optional)


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Summer is getting close! Try some chocolate and vanilla ice cream bars (dairy free)

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I use to love jello pudding pops back in the 80’s when I was a kid. These remind of those but without all the sugar and dairy involved. My kids have been going crazy over these things. My 7 year old son actually paid me a dollar of the money he earned today( from selling things out in front of our house including: broken sea shells,fresh eggs, and flowers) so he could have another bar. I took him up on the deal but made him eat another carrot first.

Vanilla ice cream bars (vegan)

Blend or process:

1/2 cup coconut milk

3 soaked dates

2 tablespoons ground chia seeds

1/2 teaspoon vanilla

1 1/2 tablespoon smart balance butter

1/2 tablespoon tapioca flour

3 tablespoons ground raw cashews

Pour ingredients into popsicle molds and freeze! Makes 4 small bars.

Chocolate ice cream bars (vegan)

just add 3 tablespoons of melted chocolate chips (dairy free if you are vegan of just regular semi sweet) to the vanilla ice cream bars. These would be really good swirled together too.

 

 


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Macaroni and sweet potato cheese(dairy free/gluten free)

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We don’t eat much dairy so it is nice to have a non dairy alternative so we can still eat things like macaroni and cheese. A lot of the non dairy cheeses have yeast in them so I can’t really eat those too often either because I am sensitive to yeast. This cheese sauce would probably work with things like fondue sauce and nachos as well. I add some almond cheese sometimes also to give it a little bit of a chewy texture.

Sweet potato cheese sauce

Process or blend:

1/2 of a large sweet potato cooked

1/2 cup roasted ground pumpkin seeds

1 large garlic clove

1 tablespoon lemon juice

1 tablespoon smart balance butter

1/2 cup coconut milk

sea salt to taste

Warm sauce and mix with about 4 cups cooked gluten free elbow noodles and eat! Makes about 4 servings.


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Mango coconut chocolate chip cookies and Hawaiian sunrise juice

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More tropical inspired recipes coming your way! It has been really dry here in Washington lately from either pollen or pollution or both so I need some hydrating moisturizing foods to keep us healthy. The kids are coughing and my lungs aren’t happy as well. The only time my body can handle oats is in mid summer or mid winter when there is a lack of moisture in the air. So cookies with oat flour it is! I will post the recipe for the juice I made also below.

Mango coconut chocolate chip cookies

1/2 cup ground gluten free oats

1/2 cup ground shredded coconut

1/2 cup chocolate chips

1/2 cup partially ground macadamia nuts

1/2 cup finely chopped dried mango

2 tablespoons olive oil

2 tablespoons raw honey

4 1/2 tablespoons mango puree

2 tablespoons coconut milk

1 egg white or egg replacer

1 packet stevia

1/2 teaspoon vanilla extract

pinch of sea salt

Hawaiian sunrise juice

5-7 medium carrots

1 small beet(or small chunk of a beet)

3″ of fresh ginger

1 lemon

1/2 lime

1 apple

1/2 cucumber

fruit of 1 mango

fruit of 1 papaya

1 packet of stevia (if you like your juice fairly sweet like I do)

 


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What I ate Wednesday and yes another tropical salad recipe

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We just got back from Hawaii yesterday and all I have to say is wow!! Yes that top picture was actually our view! We could have spent all day just staring at it! If there is a heaven it looks just like Hawaii! Perfect weather, perfect warm clear water, perfect food, perfect scenery, sea turtles! If it wasn’t so expensive to live there and isolated from the mainland I would be moving there(still considering it). So I’m really hooked on tropical foods and I will be recreating my favorite dishes I had in Hawaii for a while. Some of my many favorite Hawaii memories were snorkeling and swimming with a school of fish at Hanama bay and seeing the sea turtles lounging on the beach on the north shore. The shrimp at the those crusty little shrimp trucks were some of the most amazing things I have ever tasted! We got the garlic shrimp and they were still in the shell but after one bite we were like caveman that haven’t eaten in a week licking our fingers. Back to what I ate Wednesday- for breakfast I had a handful of macadamia nuts and goji berries.

For lunch I had some crab sushi and a banana.

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For dinner I tried to recreate my favorite salad in Hawaii. It was a grilled white fish salad with papaya seed dressing. The food in Hawaii tastes very fresh and nothing tastes like it’s from a mix, it tastes like it was made from scratch.  I don’t think I have ever eaten cod with a salad, I usually chose salmon. I am actually not sure if was cod but it tasted like it so that’s what I used.

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Cod salad with papaya seed dressing

green leaf lettuce

cooked cod(grilled/baked) I cooked it with garlic, olive oil ,salt/pepper and lime juice

onions

avocado

tomatoes

shredded carrots

macadamia nuts

Papaya seed dressing

blend/process:

the seeds and fruit of 1 ripe papaya

pinch of garlic powder

2 tablespoons of olive oil

juice of 1/2 lime

1/2 packet of stevia

sea salt to taste


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what I ate Wednesday and kale crackers recipe

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This morning I had a handful of raw cashews for breakfast on my way to the gym. For lunch I had some Amy’s black bean soup and a humongous one of these salads. For a snack I made some kale crackers and some fresh veggie juice for the kids and I. For the juice I put in carrots, cilantro, beets, a lemon, ginger, and 1/2 a  cucumber.The kids inhaled the crackers and were fighting over the last one so I will post the recipe below.  I have no idea what I will eat for dinner because we are going to be on the road heading south toward Portland tonight (fly out to Hawaii in the morning).

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Kale crackers

In processor or blender:

1/2 cup chopped kale

1/2 cup water

add this to:

1/2 cup brown rice flour

2 tablespoons garbanzo flour

2 tablespoons olive oil

2 teaspoons lemon juice

garlic and/ or other herbs to taste

sea salt to taste

Sandwich a large scoop of dough between 2 pieces of parchment paper and flatten to the desired cracker thickness.  Cook these on 300 F for about 1 -1 1/2 hours or until they are crispy. If you want to cut them into squares or circles take them out after about 45 minutes and carve out the shapes then cook them until they are done. These are really good with just garbanzo flour instead of kale too. I made these with 1/2 cup garbanzo flour instead of kale and they turned out really good.


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Easy shrimp tacos with mango pineapple salsa

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I have made these a few times and they are one of my new favorite meals. They are really easy to throw together when you need to feed people in a hurry. I am leaving for hawaii in 2 days so I may or may not post a recipe while in hawaii. It depends on if I happen to be doing much cooking while I’m there.

Shrimp tacos

Cook shrimp in coconut oil and add a splash of lime juice,and a pinch of cumin, coriander, chili powder, and garlic. Take store bought or homemade plain salsa and add chopped mango and crushed pineapple. Add the shrimp to a warmed corn tortilla and top with mango/pineapple salsa, shredded cabbage, fresh cilantro, and fresh avocado. And don’t forget a squirt of lime at the end too!