Home Archives for RECIPES
November 2, 2018

Baked Sweet Potato Chips

Baked Sweet Potato ChipsYou’ll need a good mandolin to slice these baked sweet potato chips extra-thin. They make a great snack for kids and parties.

Serves:  6

Prep time:  10 minutes

Cook time:  10 minutes

Ingredients

  • 1 large sweet potato
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin or seasoning of choice

Directions

Step 1
Preheat your oven to 400F.
Step 2
Using a mandolin, slice sweet potatoes as thin as possible.
Step 3
Toss slices with salt and spice.
Step 4
Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Bake for 10 minutes, or until edges start to crisp.

 

Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SNACKS
November 2, 2018

Vegan Potato Salad with Dill

Vegan Potato Salad with DillThis vegan potato salad with dill is perfect for a summer barbecue, plus you don’t have to worry about the eggs in the mayo spoiling in the sun because there are no eggs in it!

If you need egg-free and/or dairy-free recipes, be sure to check out vegan recipes, as they contain neither.

Serves:  6

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

  • 2lb small red potatoes
  • 1 Large avocado
  • 1 Medium lemon (freshly squeezed)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1 tablespoon raw, local honey
  • 1/3 cup dill (minced)
  • 1/2 bunch green onions (sliced)
  • 3 Medium celery stalks (diced)
  • 1 Small red onion (diced)
  • black pepper and paprika (to taste)

Directions

Step 1
Steam potatoes for 10 minutes, until fork tender. Refrigerate for an hour, then chop into bite-sized chunks.
Step 2
Peel avocado. Mash with lemon juice, mustard, sea salt and honey.
Step 3
Combine dill, green onion, celery, onion, and avocado dressing. Add to potatoes. Season with black pepper and paprika to taste.
Filed Under: APPETIZERS, RECIPES, SIDE DISHES
November 2, 2018

Vegan Coconut Milk Frosting

Vegan Coconut Milk FrostingThis vegan coconut milk frosting takes a bit more time to make but is well worth the effort. It’s one of my favorites!

Serves:  16

Prep time: 15 minutes

Cook time:  15 minutes

Ingredients

  • 14oz homemade coconut milk
  • 2 teaspoons agar powder
  • 2 pinches sea salt
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened, shredded coconut
  • 2 tablespoons cashew butter

Directions

Combine the coconut milk and agar in a small saucepan. Allow to sit for 10 minutes. Place on stove over medium-high heat, whisk continuously until agar is completely dissolved, about 15 minutes. You may have to lower the heat if mixture gets too “bloopy” (big bubbles). Once dissolved, whisk in salt, maple syrup, vanilla and shredded coconut and season to taste. Place in freezer for 20 minutes. Once firm, break into pieces and process with cashew butter until smooth. Refrigerate until needed.

Filed Under: DESSERTS, RECIPES
November 2, 2018

Honey Yogurt Frosting

Honey Yogurt FrostingYou can use this honey yogurt frosting as an easy GAPS/SCD-legal frosting for cakes and cupcakes. You could even serve it on its own.

Serves: 16

Prep time: 10 minutes

Ingredients

  • 2 cups homemade yogurt (drained; measurement is of drained yogurt)
  • 1/2 cup raw, local honey
  • 2 teaspoons ground vanilla

Directions

Combine ingredients in a mixing bowl and beat until fluffy. Spread on cooled cake.

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Filed Under: DESSERTS, FERMENTED FOODS, RECIPES
November 2, 2018

Fennel and Apple Salad

Fennel and Apple SaladThis fennel and apple salad is refreshing on a warm day. Kids like its crunchiness, and the maple syrup and apples make for a fun way to get some of the benefits of fennel, such as aiding digestion, into your diet.

Serves: 8

Prep time: 10 minutes

Ingredients

  • 2 Bulbs fennel, including stalks
  • 2 Large apples, your choice
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon sea salt

Directions

Step 1
Slice fennel stalks into small pieces. Quarter the fennel bulbs and remove core. Slice remainder into small pieces.
Step 2
Slice apples in half, then quarter each half. Remove core and slice remainder into small pieces.
Step 3
Add in remaining ingredients. Toss together, season to taste. Serve.
Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SALADS
May 6, 2016

GAPS Barbecue Baked Beans

GAPS Barbecue Baked BeansKids will love these GAPS barbecue baked beans, and you can bring them to a summer barbecue party, too!

You know not to use canned foods, right? Cans are lined with BPA, an endocrine disruptor.

It’ll take a little longer to soak and cook these beans from scratch, but it’s worth it knowing that your food is cleaner.

Serves:  8

Prep time:  10 minutes

Cook time:  1 hour, 5 minutes

Ingredients

  • 1 medium yellow onion (diced)
  • 1 large green bell pepper (diced)
  • 1 clove garlic (minced)
  • 2 cups navy beans (soaked overnight or for 8 hours; rinsed)
  • 1 cup Paleo barbecue sauce
  • 1/2 cup tomato sauce
  • 3 tablespoons raw, local honey

Directions

Step 1
Preheat oven to 325 degrees.
Step 2
In a large saucepan, place navy beans and cover with an inch of water. Put lid on and heat over medium-high heat. When beans begin to foam, lower heat to low and skim off foam. Cook for an additional 30-40 minutes, or until soft.
Step 3
Place a dutch oven or heavy pot on medium heat. Heat oil, then and add onion, bell pepper and garlic. Saute until slightly softened and translucent, about 5 minutes.
Step 4
Remove from heat and add beans, barbecue sauce, tomato sauce, and honey. Stir to combine.
Step 5
Place lid on pot and transfer pot to oven. Bake for 1 hour, minimum, longer if you want a thicker sauce.

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Filed Under: BEANS & LEGUMES, RECIPES
May 6, 2016

Paleo Barbecue Sauce

Paleo Barbecue Sauce Enjoy your next barbecue guilt-free by making this easy Paleo barbecue sauce. Slather on meats, grill and enjoy! Can also be used in barbecue baked beans.

Prep time:  10 minutes

Cook times: 15-20 minutes

Ingredients

  • 1 teaspoon coconut oil
  • 1 medium yellow onion (diced)
  • 4 cloves garlic (minced)
  • 6oz tomato paste
  • 1 large lemon (freshly squeezed)
  • 2 tablespoons raw, local honey
  • 2 tablespoons raw apple cider vinegar
  • 1 teaspoon mustard seeds (ground)
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika

Directions

Step 1
Heat oil in medium saucepan. Saute onion over medium-high heat until soft, about 6 minutes. Add garlic and cook for 2 more minutes. Stir in tomato paste and cook over medium heat until thickened, about 5 minutes. Add remaining ingredients and simmer until sauce is the texture of ketchup, about 5 more minutes.
Step 2
Transfer to a blender and puree until smooth. Add more salt as necessary.

 

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Filed Under: RECIPES, SAUCES Tagged: , , ,
March 14, 2016

Oven-Roasted Fiddlehead Ferns

Oven-Roasted Fiddlehead FernsDon’t be afraid to try fiddlehead ferns! Their bitterness, crunchiness and short-term availability make them something to look forward to every spring.

Serves:  4

Prep time:  5 minutes

Cook time:  15 minutes

Ingredients

  • 2 cups fiddlehead ferns (trimmed)
  • 1 medium lemon (zested and juiced)
  • 3 tablespoons capers (optional)
  • 1 tablespoon coconut oil or ghee (melted)
  • 1/4 teaspoon sea salt

Directions

Step 1
Preheat oven to 400F.
Step 2
Coat inside of 9″x13″ roasting pan with ghee or coconut oil.
Step 3
Bring a medium pot of water to a boil. Blanch fiddleheads for 2 minutes. Drain and plunge into an ice water bath or cold water to stop cooking.
Step 4
Drain. Toss with lemon juice, oil, capers and salt.
Step 5
Place in pan and roast for 12-15 minutes, until lightly browned and crisp around the edges.

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Filed Under: OTHER VEGETABLES, RECIPES, SIDE DISHES
March 14, 2016

Creamy Vegan Asparagus Soup

Creamy Vegan Asparagus Soup Try substituting broccoli or other greens in this easy-to-make, delicious recipe for creamy vegan asparagus soup.

Even if you’re not vegan, using vegan recipes is an easy way to avoid dairy and eggs, which many people are sensitive or allergic to.

Serves:  4

Prep time:  15 minutes

Cook time:  25 minutes

Ingredients

  • 1lb fresh asparagus (trimmed and cut to bite-size pieces)
  • 1-1/2 cup potatoes (Yukon Gold or new; large dice)
  • 2 large shallots
  • 1/2lb Jerusalem artichokes (sunchokes) (peeled; large dice)
  • 2 tablespoons coconut oil
  • 3 cups homemade vegetable broth
  • 1/2 teaspoon sea salt

Directions

In a large saucepan, heat oil over medium heat. Add shallots and salt. Cook until shallots soften; do not brown.

Add asparagus, potatoes, Jerusalem artichokes and broth and to the shallots. Cover and bring just to a boil. Turn down heat to low and cook for 20 minutes or until vegetables are tender.

Let cool down, then transfer to a blender to puree. Return to pan to warm, if necessary, then serve.

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Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SOUPS
March 11, 2016

Steamed Artichokes with Lemon Sauce

Steamed Artichokes with Lemon SauceEating steamed artichokes is a great way to stimulate bile flow and eliminate toxins from the liver. Artichokes are related to milk thistle, which is commonly used to support the liver.
Serves:  4
Prep time:  10 minutes

Cook time:  40 minutes

Ingredients

  • 4 large artichokes
  • 3 medium lemons (quartered and juiced)
  • 2 bay leaves
  • 1/4 teaspoon black peppercorns
  • 2 teaspoons dried parsley
  • 1-1/8 teaspoon sea salt
  • 1/2 cup extra virgin olive oil

Directions

Step 1

Trim stems and cut off top 1/2 inch of leaves. Cut off top of remaining leaves to remove points with kitchen shears.

Step 2

Place steam basket at bottom of large stock pot. Fill pot with water until just below basket.

Step 3

Add bay leaves, parsley, peppercorns and 1 teaspoon salt to water.

Step 4

Place artichokes and quartered lemons cut side down on steamer basket.

Step 5

Bring pot to simmer. Cover. Cook 30-40 minutes, until an outer leaf easily pulls off of artichoke.

Step 6

While artichokes are steaming, combine olive oil, lemon juice and remaining 1/8 teaspoon of salt.

Step 7

Dip artichoke leaves into sauce and eat! Be sure to cut out the artichoke hearts underneath the spines and eat that too once you’ve eaten all the leaves.

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Filed Under: APPETIZERS, RECIPES, SIDE DISHES
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