Apples And Ginger

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


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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


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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 http://www.allergyfreealaska.com/2014/07/07/gluten-free-diy-tuesday-7-8-2014/  and  http://glutenfreehomemaker.com/gfw-paleo-tortillas-chocolate-mousse-brownie-fudge/ along with many other yummy 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 http://www.allergyfreealaska.com/2014/06/30/gluten-free-diy-tuesday-7-1-2014/ 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 http://www.allergyfreealaska.com/2014/06/30/gluten-free-diy-tuesday-7-1-2014/ 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.