Apples And Ginger

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


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Easy 3 ingredient tortillas and chips (grain-free,vegan)

squashtortilla (43)

Tortilla chips are a major weakness of mine (especially dipped in hummus) so I like to have some grain free options to cut down on my carb load. I have found a few brands of blue tortilla chips that are non GMO/organic and that makes me happy. I still haven’t been able to find a non GMO corn tortilla so we are avoiding those until I can find some that I approve of. These squash tortillas can be made with pumpkin, butternut or any type of squash. Dip these chips in pesto, hummus, salsa or any yummy dipping sauce!

Squash tortillas/chips

1 cup of cooked or canned squash

2 tablespoons ground chia seeds

2 tablespoons ground flax seeds

(optional) herbs, sea salt, lime juice for flavoring

Mix ingredients together and let sit for about 5-10 minutes for the solidifying action of the seeds to occur. Place 1 large spoonful of the mix between two pieces of parchment paper and flatten by hand or with a rolling pin. Bake at 300 for about 15-20 minutes or until you are able to peel the paper off without it sticking and it feels slightly firm and bendable. For chips turn down the heat to 200 and cook until crispy or put in a dehydrator for about 3 hours.

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Rooibos tea butternut breakfast bars

squashbar (45)

I can’t really eat eggs so I am always on the look out for an egg free breakfast alternative. These bars are really tasty and would make a great breakfast option.  They have a bread pudding type consistency and would be really good with a little coconut milk over the top.  I went outside to soak up some sun for a few minutes today and my 3 year old had decided to come in the house and eat half of the pan of these bars. I guess that means they get the kid seal of approval!

Rooibos tea butternut breakfast bars

1 cup cooked butternut squash

1/4 cup fresh ground coconut flour

1/4 cup whole pumpkin seeds

2 tablespoons ground flax seeds

1/4 cup warm water

1/2 cup ground dry roasted sunflower seeds

1/4 cup melted coconut oil

3 tablespoons fresh squeezed orange juice

2 tablespoons raw honey

1/4 cup golden raisins

1/4 cup chopped walnuts

1 tablespoon lemon juice

2 teaspoons lemon zest

1 teaspoon orange zest

30 drops vanilla stevia

1 teaspoon molasses

1 teaspoon baking powder

1 tea bag of rooibos tea

1 teaspoon fresh grated ginger

1 teaspoon cinnamon

1 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/2 teaspoon cardamon

pinch of sea salt

Combine the ground flax seeds with the warm water and mix for a minute or so. Combine all the ingredients together in a greased 8×8 baking pan and sprinkle the top with some of the chopped walnuts. Cook at 300 for about 20 minutes or until slightly firm.


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Salmon mango sushi

 

sushi3(42)

Sushi is one on my favorite foods so I eat it at least once a week. Seaweed is a great source of minerals especial minerals that are good for the thyroid gland and for building your blood. I try not to eat much rice normally but haven’t done much experimenting yet with a rice alternative for sushi that would have the same texture and flavor. I think I may try cauliflower rice to see how it tastes with sushi.

Salmon mango sushi

4 nori seaweed sheets

1 1/4 cup of white sticky rice (or brown rice-I use white rice because brown has anti nutrients that prevent mineral absorption)

3 teaspoon vinegar (I use coconut or rice)

1 teaspoon sesame oil

pinch of sea salt

thin strips sliced mango

thin strips 2-3 sliced carrots

1 tablespoon fresh cooked or canned wild caught salmon (can also use shrimp or crab)

handful small spinach leaves lightlycooked or raw

pinch of sesame seeds

ginger cut into thin strips(optional)

avocado cut into thin strips (optional)

Cook the rice as directed. Soak the carrot, spinach and ginger in a bowl with 1 tablespoon vinegar and 2 cups water and soak for about an hour. Once the rice has cooled to room temperature add 1 teaspoon vinegar and 1 teaspoon sesame oil. Lay the the seaweed flat and spread about 2 tablespoons of rice on about 3/4 of the sheet. place the ingredients across the rice from one side to another near the bottom of the nori. Roll sushi roll into a sushi “burrito”.Coat the sushi roll with a small amount of sesame seed oil and sprinkle with sesame seeds. Get a bowl filled with water or use the faucet to wet a sharp knife to cut the roll into about 2″ slices. Dip in soy sauce or gluten free tamari sauce mixed with wasabi. Makes 4 servings

 

 

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Raw carrot cake with cashew butter cream frosting

rawcarrot (38)

I think this cake is my new favorite desert. I actually feel good after I eat it which rarely happens after I eat a desert. We ate this for breakfast today and the kids were really excited to get to eat cake for breakfast.  This cake is really healthy and delicious with no added fats, or fatty milks to weigh you down. This isn’t a spiced carrot cake but more of a citrus carrot cake.

Raw carrot cake

1 1/2 carrot juicer pulp

1 cup coconut flour (freshly ground)

1/2 cup soaked cashew flour

2 tablespoon ground flax seeds

1/2 cup carrot juice

1/4 cup fresh squeezed orange juice

1/4 cup and 1 tablespoon raw honey

3 tsp. lemon juice

1 tsp. lemon zest

1/4 cup chopped soaked walnuts

1/4 cup raisins

pinch of sea salt

Mix together ingredients and press into 6-8″ cake pan. Flip pan upside down and place the cake onto a large plate. You can make this a single layer or a double layer cake (for double layer just double the ingredient amounts). Apply frosting and garnish with chopped nuts, dried berries, and/or flowers. Keep in refrigerator. Makes about 8 servings.

Cashew butter cream frosting recipe here

This recipe can also seen here with other great recipes http://dietdessertndogs.com/2013/05/16/wellness-weekend-may-16-20 and http://www.thetastyalternative.com/2013/06/allergy-free-wednesdays-week-73-june-26.html


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Carob cream pie (dairy free/grain free)

carobpie (37)

I have a carob obsession lately, especially mixed with cocoa butter. This is a great pie that is easy to make and my kids go crazy over it. I use my cashew coconut whip cream on top with some crushed dark chocolate chips. This recipe contains a small amount of chocolate but you can just leave it out if you are trying to avoid it all together.

Carob cream pie

crust:

1  3/4 and 1 tablespoon ground cashews

1/4 cup melted coconut oil

2 tablespoons raw honey

pinch of sea salt

filling:

1 1/2 cups coconut milk (full fat or if reduced fat add 1 tablespoon coconut oil)

1 cup carob powder

3 tablespoons raw honey

3 tablespoons cocoa butter pieces

30 drops vanilla stevia

2 tablespoons dark chocolate chips

optional: 1/2 cup ground roasted hazelnuts

pinch of sea salt

Prepare the crust and flatten out to the bottom of a pie pan.  Cook on medium the filling ingredients just to melt the cocoa butter and chocolate chips.  I use a whisk to make sure it is smooth and creamy. Pour onto pie crust and refrigerate for a few hours until the pie sets. Top with some cashew/coconut whip cream and crushed chocolate chips/bars. I will leave the recipe for my whip cream also below.

Cashew/coconut whip cream 

Will post tonight -misplaced recipe:)

 


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Try some raw pesto and sun dried tomato pasta!

pestopasta (36)

This is a really simple and healthy meal to make. You don’t need any special equipment for the zucchini noodles except a hand held vegetable peeler. If you want to get really fancy you can buy a spiralizer which is a vegetable slicer that can make different types of noodle shapes from raw veggies. I think eventually I will buy one of these but for now I’ am happy with my hand held peeler. I love eating raw foods in spring and summer. My body feels more energetic and my skin clears up and starts to glow. (as long as I don’t overdo the treats!)

Raw pesto and sun dried tomato pasta

*1 zucchini peeled

*2 tablespoons pumpkin seed pesto

*1/4 cup chopped sun dried tomatoes ( I soaked mine for about an hour)

Peel the zucchini in noodle-like peels (don’t use the outer peel) and mix all ingredients together. Makes 2 small or 1 larger serving. Enjoy!


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10 reasons why carob is better than chocolate!

carob_pods

 

 

I’m a huge fan of chocolate but can’t take much of the stimulants and heating effect of chocolate anymore. Chocolate gives me indigestion and heart palpitations so I need to avoid it as much as I can. I think the chocolate industry has the public fooled into thinking it is so good for you. Really how can a food that contains 4 stimulants be good for your blood pressure! I had a major carob breakthrough tonight by combining carob, cocoa butter, and coconut cream. This combination really tastes like chocolate! I can see a lot of yummy carob recipes in my future.