Apples And Ginger

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

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Raw ginger apple crisp with salted caramel sauce

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I really want to find some deserts for my family and I that aren’t so heavy and fatty so this one works out great. I use to love this as a kid but of course the one my mom made was not as healthy as this version! I just got nominated for a Leibster award by Heather from gluten-free cat! I will post all of my answers and questions for 5 bloggers that I will nominate in tomorrows post. Tomorrow I will also post the recipe for my strawberry white chocolate ice cream cake-stay tuned these are extremely delish!

Raw ginger apple crisp with salted caramel

The apples:

6 apples peeled and sliced

1 tablespoon cinnamon

3 teaspoons fresh grated ginger

1/2 tablespoon lemon juice

15-20 drops stevia

2 tablespoons water

The crisp:

1 1/2 cups ground pecans

3/4 cup ground flax seeds

3 tablespoons of fresh orange juice

1 1/2 teaspoons vanilla extract

30 drops stevia

1/2 tablespoon cinnamon

pinch of sea salt to taste

Salted caramel sauce


20 soaked medjool dates

1 teaspoon sea salt (you may want to do little at a time so you don’t over salt it)

4 tablespoons ground cashews

2 tablespoons honey or maple

2 teaspoons sunbutter (almond butter would probably work too)

2 tablespoons coconut milk

1 tablespoon melted coconut oil

2 teaspoons vanilla

1/4 cup water

* Put the sliced apples in the dehydrator

* Mix up the crisp ingredients and break off small chunks on the dehydrator tray so they will be slightly dry and crumbly.

* Dehydrate ingredients for about 3 hours  then remove and mix the apples with the liquid apple ingredients and place in 8×8 dish

* Put the crisp crumbles over the top of the apples and you can serve immediately or put in the refrigerator and let the ingredients meld together for another 1-2 hours .

* Pour some warm salted caramel drizzle over the top and/or coconut whip cream and serve!



What I ate Wednesday including a big greek salad recipe and some tips to give your digestion/gall bladder some extra love

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Today I tried to do all raw to give my body a mini detox. I did fairly decent, had a few bites of the kids food but overall feeling lighter and more energetic. I think I am going to continue for another day or two to help get rid of my bloated belly and acne issues. I need to work harder on staying off of overly sugary and fatty foods (oh but they taste so good!) Even if it’s gluten free or raw, high amounts of sweets and fats together are really not doing good things to your body. Our gall bladder has to work extra hard to try to break down all those fats and over time can lead to gall stones. One thing I suggest doing when eating a high fat meal is to drink some lemon water (heavy on the lemon) warm would be even better. This will help your liver and gall bladder break down some of those fats so you can feel your light and energetic self! I have gall bladder issues from time to time when I eat to many fatty foods but have found some easy ways of giving my gall bladder some extra love! Apples are an awesome gall bladder cleanser! they soften gall stones, and help prevent new ones with their astringent nature. You can test this by feeling your teeth before and after eating a raw apple, it scrubs those teeth clean!  A good gall bladder cleanser that an acupuncturist once told me about was to juice a whole lemon and a green apple and drink first thing in the morning before breakfast. I would eat a late breakfast to give it an even better cleansing effect also. Another great digestive helper is fresh ginger. Just eat a small chunk (the size of a ladybug) with or after your meal. Check out this page for extra info on keeping a happy gall bladder!

For breakfast today I made a green smoothie. I think will call it rainbow bliss because I used so many colorful fruits and veggies in this one. And of course I had to throw in a handful of chocolate chips for an awesome kick start to my day!

Rainbow bliss green smoothie

2 full kale leaves

handful of fresh cherries (de-seeded of course!)

1/2 mango

3″ chunk fresh ginger

2 kiwis

1/2 avocado

2 carrots

2 stalks celery

handful of dark chocolate chips

1 cup 100% pomegranate juice

2 cups water

10 drops stevia

1/2 teaspoon vanilla extract

For lunch I ate an awesome huge greek salad and raw apple crisp. Yum! ( I will post the apple crisp recipe tomorrow, this post is getting a little lengthy!) I think I am going to have another one of these salads for a late night snack! It could have used a tiny sprinkle of raw goat cheese but I am really trying avoid all dairy because I am doing this mild cleanse. Goats milk is low in the type of casein that is inflammatory and involved in causing diabetes and other inflammatory diseases. Goat’s milk is also alkaline while cow’s milk is acidic to the body. The fat globules of goats milk are only 1/5 of the size as cows milk so it makes it easier to digest. The reason I haven’t gone completely vegan is really because there are quite a few very important vitamins that are not attainable by plant foods such as the fat soluble A,D, and K2 vitamins and of course B12. These are extremely important for fertility, nervous system and immunity. Something interesting I learned in my nutrition class was that you need to take in twice the amount of iron if you are using a plant source than from an animal source because it is more difficult to absorb. That is important for pregnant women especially because a growing a baby causes your blood/nutrient stores to be depleted so the baby gets all the nutrients it needs.

Another reason I am not 100% vegan just veganish is because of Weston Price and dental health. Weston Price is a dentist that traveled the world to look at the dental health of people and what their diets consisted of. He found that the people who ate animal fats from organ meats, seafoods, and butter had the healthiest teeth with fewest cavities. He also claims to have discovered vitamin K2 which comes from these sources and when he used a mixture of butter oil and cod liver oil he was able to heal cavities in several people. He claims that for building healthy tooth enamel the body needs these specific fat soluble vitamins. I know that when I was giving my son butter and cod liver oil every day for a few months his teeth seemed really white. They are now slightly yellow, maybe I will start that regiment again and do another experiment to see if it makes a difference.  Check out Weston Price if you haven’t already!

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Big greek salad

1 cup arugula

1 cup mixed greens

handful of basil leaves

1/4 cup chopped onions

1/4 cup olives

handful of cherry tomatoes

1/4 cup garbanzo beans

handful golden raisins (or chopped figs)

1 tablespoon italian herbs

pinch of garlic powder

handful  of pinenuts (optional)

For the dressing: lemon and olive oil in a ratio of 1 part lemon 3 parts oil

For dinner I had another green smoothie. It was the same as the one I made for breakfast but without the chocolate chips. No picture involved-too dark!


Strawberry ginger macadamia shake


As you might have noticed everything I have made lately contains macadamia nuts in it. Part of the reason is I miss Hawaii big time and we lived off of them while we were there over a month ago. This shake makes a good desert that is easily digestible because of all the fresh ginger and no dairy. I just got a new blender and I am really excited because my other one was starting to die and just barely worked until it finally exploded (my fault-I stuck a spoon in there while it was blending to help it blend) I REALLY recommend the Kitchen aid blender because it is powerful (700 watt motor) and it doesn’t have a bunch of weird pieces that are impossible to clean. I’m sure the vitamix is even better but some of us can’t afford a $300 blender so this one does the job.

Strawberry ginger macadamia shake

2 cups coconut milk

1 cup frozen strawberries

handful macadamia nuts

3″ piece of ginger

1/2 avocado

30 drops stevia or to taste

1/2 vanilla bean(inside) or 1/2 teaspoon vanilla extract


Pomegranate macadamia raw cheese cake

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Pomegranates are great for your heart health and have been proven to lower blood pressure among the many benefits. They are also delicious and add beautiful vibrant color to any dish. This cheese cake has been in my head to make for a while and I am loving the combination of pomegranates and macadamia nut.  This recipe is for a 4″ mini cheese cake, just enough for 4 people. And yes we did have this for breakfast! Raw deserts make great breakfasts (as long as there is a protein source) especially in the spring/summer!

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Raw pomegranate macadamia cheese cake

3/4 cup macadamia nuts soaked

3/4 cup cashews soaked

1 tablespoon coconut cream

3 tablespoons lemon juice

1/4 cup pomegranate juice (freshly juiced)

2 tablespoons fresh beet juice (for color)

4 tablespoons melted coconut oil

1 tablespoon melted cocoa butter

15 drops stevia

2 tablespoons raw honey (or maple)

pinch of sea salt

For the crust:

1/2 cup ground cashews

1/4 cup ground blanched almonds (I buy the slivered almonds in bulk)

2 1/2 tablespoons melted coconut oil

pinch of sea salt

* Make the the crust and form to the bottom of a 4″ spring form pan.

* Process/blend the cheese cake ingredients together until smooth.

* Pour mixture into the spring form pan and refrigerate over night to set.

* Top with fresh pomegranate seeds and/or chopped macadamia nuts and serve! Makes 4 servings

You can also see this recipe here with many other great recipes

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Dark chocolate and macadamia butter cups

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I have been wanting to make these for a while and finally bought the ingredients that I needed. I have to eat chocolate in moderation or I will be bouncing off the walls with energy. You can use a dark chocolate candy bar to melt down or some baking chocolate with a few drops of stevia.  These work great with sunflower seeds also!

Dark chocolate macadamia butter cups

1 cup of melted dark chocolate baking chips chips or dark candy bar

1/2 cup ground dry roasted salted macadamia nuts

1 tablespoons fresh orange juice

1 tablespoon ground coconut

5 -10 drops stevia to taste

* Melt the chocolate in a pan on medium heat stirring the entire time.

* Stir until all chocolate is melted and creamy.

* Put 1 spoonful of chocolate in each cupcake paper.

* Put 1 spoonful of macadamia nut mixture on top of chocolate.

* Put 1 more scoopful of chocolate to cover all of the macadamia nut mixture and top is flat or semi flat.

* Refrigerate for about an hour until chocolate hardens and eat!

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Fresh thai spring rolls and peanut dipping sauce (peanut free)

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We always order these when we get thai food from our favorite thai restaurant. I think I figured out how to make an almost identical replica of my own and it is really very easy to make. Although I need to practice folding the tapioca wrap to make them extra “pretty”. I don’t eat peanuts because they are full of aflotoxins which put you at risk for liver cancer and really mess with your digestive flora too.  This can be eaten as a salad too instead of a wrap.The sauce turned out really good- my kids try to steal spoonfuls of it while I’m not looking.

Fresh thai spring roll

1 tapioca wrap(I get mine from the asian market)

1 handful of fresh cilantro

1-2 tablespoons cooked shrimp

small handful shredded cabbage

2 tablespoons large carrot shreds

small handful mung sprouts

squirt of lime juice (optional)

peanut dipping sauce

1 cup ground dry roasted sunflower seeds

3 tablespoon fresh orange juice

2 tablespoons water

1 tablespoon gluten free tamari

2 teaspoons fresh grated ginger

1 tablespoon raw honey

To make the wrap pliable you need to dip it into very hot water for a few seconds and then add all your ingredients to the center and wrap it up! Enjoy!


What I ate wednesday and a few new recipes

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For breakfast today I had some steel cut oats cooked with raisins, cranberries, turmeric , and cinnamon and topped it off with some ground flax seeds, coconut milk and a few drops of stevia. Steel cut oats don’t seem to react the same in my body as any other type of oats such as water retention,bloating, acne etc. I forgot to take a picture of it because I was busy with the hustle and bustle of getting my son to school on time ( clean clothes, combed hair etc). I spent all day playing around with several recipe ideas I had that I forgot to eat lunch. Or I guess you could say I had one of my apple cinnamon muffins and some dehydrated apple chips for lunch today. I am really trying to use less sweeteners in my recipes and sweeten foods with apples, orange juice and stevia. My body’s digestive flora is really off since I had to take antibiotics last summer (daughter had whooping cough) so I need to up my probiotics and fermented foods like sauerkraut and kefir and decrease my sugary food intake.

Apple cinnamon muffins (vegan/grain free)

1 peeled apple

1/4 cup fresh orange juice

1/4 cup freshly ground coconut flour

1/4 cup ground sunflower seeds

2 tablespoons tapioca flour

1/4 cup ground raw buckwheat groats (a seed not a grain)

1 tablespoon melted coconut oil

1 packet stevia

1-2 teaspoons cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of sea salt

Puree the apple and orange juice together. Combine all ingredients together and pour into muffin papers or in greased baking tin. Fill to the top, these will expand slightly so don’t over fill. cook at 300 for about 30-40 minutes or until slightly firm but bouncy. some optional add-ins could be chopped walnuts , a few table spoons of shredded apples, or dried fruit. This makes 6 small or 4 regular sized muffins so you may want to double or triple the recipe.

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For dinner I had cooked some pollock fish( with olive oil, lime juice, coriander, cumin, and garlic) and baked some fries with skins in the oven. I also made a cilantro citrus smoothie instead of a salad tonight.

Cilantro citrus green smoothie

Large handful cilantro

handful of red cabbage

1/2 orange peeled

juice of 1/2 lime

1 apple

handful of green grapes

1/2 avocado

pinch of turmeric

handful fresh blueberries

1″ chunk fresh ginger

2 cups water