3-INGREDIENT HONEY BUTTER

There are few things more satisfying on a windy, cold day than homemade bread and butter. Something about bread feels nourishing, homey, nastalgic - a reminder of simple beauty, consistent provision, and humble treasure. When I eat bread, especially fresh baked, I automatically slow down. My body settles into faith that this is enough. I have enough. I am enough.

So it's bread. But it's so much more.

I'm completely smitten with this gluten-free bread and make no other in my kitchen. But it's one that almost demands a spread. As if to say, "I'm so good you know I deserve frosting."

And so the bread got frosting. A buttery, sweet, with tinge of salty, fancy dress that twirls and swirls and catches everyone's eye.

May you find the place within yourself that has always been enough. And when you eat bread, may you savor both it and the beautiful, unique, divinely-created being that is you.

[THE RECIPE]

1 cup Kerrygold butter or local butter of choice
1/2 cup pure, raw honey [more or less to your taste preference]
1/2 - 1 teaspoon ground cinnamon
1/4 teaspoon finely ground sea salt

Place all of the ingredients in a medium size glass bowl and hand whip with either a whisk or spoon until fully incorporated. Spread over bread, muffins, coffee cake, or whatever else needs a little sparkle.

Store on your counter for a day or two, or refrigerator for a few weeks.

FINDING A HOLY PLACE AND THE ONLY TWO GLUTEN-FREE BREADS I EVER MAKE

The other day it was warmer than it has been in months. It was 40 degrees and sunny and beautiful. If you live in the Northern hemisphere you may know of a specific phenomenon that happens on the first warm day of the year - on the day that follows months of cold and winter and quiet and burrowing in.

Everyone around you comes out of hibernation and the sense of communal happiness and relief and energy is palpable. We wear t-shirts and shorts, roll down our windows, and can't help but smile at everyone we see.

It was on this day I drove out to the lake, to my Holy Place, to celebrate the coming of spring and the gratitude that comes with it.

Here's what I mean by Holy Place:

It's the first spot that comes to mind when I'm overjoyed or devastated with grief or consumed with anger and confusion. It's where I go to work through emotions, think through my deeper thoughts, meditate, or simply sit and watch. I take my kids sometimes but most often go alone or while my youngest naps in the car. Sometimes I bring things to do and on other occasions I play the music really loud. Sometimes I just sit and soak up the silence.

This spot beckons in a more powerful way when the days are short and temperatures keep me cocooned indoors. I drive out to my Holy Place when it's almost blindingly sunny yet the air has an icy chill and the wind is biting. There, in my spot, the world seems so large and luminous while at the same time filled with peace and balance.

It's my Holy Place because it's the space where I most strongly sense the presence of God and the Spirit within myself. It connects me to something larger than me yet grounds me to the present moment happening immediately around me. 

It's the space that embraces me as me - no projections, no demands, no expectations.

No matter what baggage or praise I bring to this place, it accepts me. And it reminds me that life is larger than most of the chatter in my head yet is as small and intricate as the tiniest grain of sand.

Here's the thing - I didn't always have a Holy Place. In a way it sort of found me. One day, a normal kind of day, I had this intense feeling I needed to drive out to the lake. I didn't know why but followed it's call. Ever since, this place keeps pulling me back to remind me that we live in a holy, beautiful, unbelievably large, and unbelievably small, world. And to help me remember to live in the present moment as if it is the most precious gift. I have been changed by this space - this very regular spot I call holy and claim as my own.

And that's the gift isn't it?

Any place can be holy if you have eyes to see and a heart ready to experience it's wonder.

May you find and notice and answer the call of your Holy Place and may it connect you to this deep well of love and acceptance and grace that is yours for the taking.  


[THE RECIPES]

Here's why I love these recipes. First, both are unbelievably simple with a short ingredients list. Clean up is a cinch which is important to me. I'm not particularly in love with baking. To take on the task and have major clean up after is mostly more than I can handle and will quickly talk me out of the recipe before I begin. These recipes take a bowl or mixer bowl, blender [opt.],  one teaspoon, one tablespoon, a measuring cup, and maybe a spoon. Baking bliss.

CHEWY OAT BAGUETTE BREAD

This bread is great for sandwhiches, French toast, croutons, breadcrumbs, and really is a great multi-purpose bread.


Notes: 

I find that putting the water, milk, and vinegar in a blender or mixer, and then slowly adding the psyllium husk powder while it's running on low - medium makes a better [less chunky] gel. 

For a molasses or dark style bread, I replace the honey with molasses. 

Once I've mixed the dough, I let it sit for a few minutes while I clean up the very minimal dishes [seriously, less than 5 minute clean up]. I find this firms even dough that is a little on the wetter side and gives me a better gauge for adding additional flour. 

I almost always double the recipe. After the loaves have cooled, I thinly slice and freeze one of them.

 LIFE-CHANGING SEED BREAD

This bread makes awesome whole-grain style toast, especially with seed butter and raw honey or a favorite jam.

Notes:

I use pumpkin seeds in place of hazelnuts [for a nut-free option] and like to really grind / finely chop the pumpkin and sunflower seeds to a chunky flour. 

I like to use quinoa flakes in place of oats. I find this makes a bread that sticks together better than with the oats but really both work great.

I almost always double the recipe. After the loaves have cooled, I thinly slice and freeze one of them.

I've found that making a double batch can be useful in another way. This recipes asks you to really press the dough down into the bread pans. I use the extra loaf pan to press on top of the dough [place a piece of parchment on top of loaf being pressed]. It seems to give me more leverage and force. 

When the recipe calls to remove the bread from the pan and continue to bake, I place them loaves on a cookie rack rather than directly on the oven rack. It makes for an easier removal of the loaves from the oven.

RED-VELVET PANCAKES

Recently I've been experimenting with my basic pancake recipe, giving it a little pizzazz. If you've visited your local market you know there are beets aplenty - one of the many stars of fall. Can you think of a better way to put these little babies to good use than slipping them into a pancake and calling it chocolate? Me either.  


[THE RECIPE]
Serves 4

Dry Ingredients:

3/4 c. quinoa, buckwheat, or sorghum flour

1/2 c. millet or oat flour
1/4 c. amaranth or teff flour
1/4 c. carob powder [or raw cacao powder]
2 T. mesquite powder [optional]

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. sea salt

Wet Ingredients:

1 1/2 c. water [use cooking water from beets]

3/4 c. boiled and peeled beets [appx. 4 small]*

1/4 c. whole flaxseeds 

2 T. apple cider vinegar

1 T. molasses [optional]

Combine all of the dry ingredients in a mixing bowl and set aside. If you're grinding your own flour using a Vita-mix, I like to add all of the dry ingredients to the dry-mix container and blend. 

Blend all of wet ingredients, separate from the dry ingredients, on high until the mixture is smooth and well blended. Slowly pour the wet mixture into the dry, mixing constantly either by hand or with an electric mixer. When everything has been fully incorporated, gently fold into the batter any add-in ingredients [berries, nuts, dried fruit, shredded veggies, etc.]. 

Let sit for 15 minutes.

While batter sits, preheat oven to 200 degrees [F] and grab a glass baking dish. If you are using an electric skillet [one of the few times I do], heat the skillet to 315 - 325 degrees [you'll adjust the temperature as you go]. 

Pour 1/3 c. of the batter onto the warmed skillet. Batter should form a nice round but if not, gently spread it out with the back of a spoon or the measuring cup. Repeat 3 or 4 times, depending on the size of the pan. 

Cover skillet and cook for about 5 minutes or until the face of the pancakes begin to look cooked. Remove skillet cover and flip the pancakes. Return cover and cook for an addition 3 - 5 minutes or until both sides of the pancakes are browned. 

Turn off oven and place cooked pancakes in glass baking dish and warm in oven. Repeat with remaining batter. 

Once all of the pancakes are cooked and have had a few minutes in the oven, remove and serve immediately with ghee, real maple syrup [local if possible], and any toppings on choice.

*To prepare beets: scrub and rinse beets until all of the dirt has been removed. Place in a medium size pot and completely cover with water. Bring water to a boil. Gently boil until the beets are tender when poked with a fork. Remove from heat and reserve the cooking water / liquid [it should be bright red now]. Under cold water, remove skins of beets and discard. I like to do a large pot of beets and freeze the extra water and beet puree so I have some on hand when needed. 

PUMPKIN [RICE] BRAN MUFFINS

Call me crazy but I don't really get into Halloween. Of course the kids are cute all dressed up in their costumes and there is an undeniable excitement in the air but, to be honest, I completely forgot this holiday dropped in last night! Bah humbug [oops, wrong holiday, but you get the picture]. Since I have become a parent I have really begun to think critically about what my girls take part in and how it affects their health. In doing so, this may mean sacrificing a holiday or two. However, the beauty of having young ones is that they may not even realize they're missing out and my husband and I have the chance to define what each holiday looks like for them. Maybe whatever we decide will be their normal and a bucket full of 5 years worth of candy [generally eaten within a week] will seem really odd [hopefully insane] to them.

Okay, I'm really not as grumpy as I may sound. I, probably more than most, look for any excuse to celebrate, well anything. Valentine's Day - call it a Hallmark Holiday, I still love it [pun completely intended]! President's Day - well I don't know him personally but sure, I'm up for that. National Give Up Your Should's Day [I'm not joking on this one] - yes please! Use Your Common Sense Day [Nov. 4] - does this mean throw a party?! And of course World Vegan Day [today!]. There are plenty more out there [you can find them here if you feel you need a reason to celebrate].

My theory on celebration is, why not?! The days are filled with enough mundane tasks to keep me plenty dulled down. I guess I think if I don't celebrate at least one thing each day then what is the alternative? A day filled with have tos, need tos, don't want tos, and "just one more thing". Oh yeah, and "MOOOOOMMMMMM!!!!!!" If I don't celebrate, or at least look for one good thing, I become a lifeless being operating on cruise who just gets up to repeat the day before. Boring!

I have no idea how I got on that subject.

Anyway, in honor of World Vegan Day and National Give Up Your Should's Day, here are some yummy pumpkin muffins to ring in a new month and give you a little something special to enjoy on a day that could just be like any other. But, now it's not.

May you celebrate today in big ways and small. Cheers!

[THE RECIPE]

1 3/4 c. quinoa flour [I like using freshly ground]
3/4 c. sorghum flour
1/2 c. rice bran [you could also use freshly ground oat flour]
1 tsp. ground chia or flax seeds
2 tsp. baking soda
1/2 tsp. sea salt

2 c. pumpkin puree
3/4 c. grapeseed or sunflower seed oil
1/2 c. honey or maple syrup
2 T. blackstrap molasses
2 tsp. real vanilla extract
2 tsp. cider vinegar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice

Optional Crumble Topping:

1 c. oats or lightly ground nuts [walnuts or hazelnuts taste great]
2 T. honey or maple syrup
1/2 tsp. ground cinnamon

In a large mix bowl, stir together dry ingredients [except for the spices]. Set aside. Place wet ingredients and spices in a blender. Blend on medium to high until mixture is very smooth [appx. 1 minute].

Pour wet mix over dry mix and blend well using a hand or stand mixer. Make sure all the dry mix in incorporated.

If you choose to do the topping, mix topping ingredients in a separate bowl and set aside.

Preheat oven to 350 degrees.

Line muffin tin with silicone or paper muffin cups. Using a 1/3 cup measure cup, scoop out mix into each muffin cup. Sprinkle with topping. Bake at 350 degrees for 30 - 35 minutes. The tops will begin to crack and brown. Insert knife or toothpick into one of the muffins and remove gently. If  it comes out clean, the muffins are done. If not, continue to bake in 5 minute increments.

Allow the muffins to cool for 10 minutes. Enjoy warm or store in refrigerator or freezer.

Enjoy with a pumpkin shake!

SPICED RAW SEED BUTTER

One of my favorite snacks is homemade gluten-free bread smothered with this wonderful pepita sun seed butter by Naturally Nutty. Much of the time I find myself scraping the bottom of the jar wishing I'd had a little more forethought to have an extra in the house. So, inspired by their brilliance, I decided to see if I could make my own - a spin-off version of sorts.


[WHY I GO NUTS ABOUT SEEDS]

Pumpkin seeds have one of the highest protein percentages of all the nuts and seeds and are an important source of omega-3 fatty acids. These larger seeds are wonderful source of iron, zinc, phosphorus, and vitamin A. Sunflower seeds contain more protein than beef and are a great source of calcium, phosphorus, iron, vitamin E and some of the B-complex vitamins. They may be helpful in relieving constipation and host some cholesterol-lowering agents. Flaxseeds are an awesome heart tonic as well as help to normalize a woman's menstrual cycle, an intestinal cleanser and bowel regulator, and may help strengthen immunity, sooth sore throats and coughing, and prevent cancer. Hemp seeds are energizing little nuggets, are an important source of omega-3 fatty acids, and have anti-inflammatory properties. Coming in at about 20 percent digestible protein, they have an almost complete amino acid profile and are a good source of calcium, iron, phosphorous, magnesium, zinc, copper, and manganese.


Source: The New Whole Foods Encyclopedia by Rebecca Wood

This recipe is what I like to call "a wonderful work in progress", meaning I'll be tweaking it each time I make it until it comes out exactly the way I want it. And, in the mean time, feel free to do the same!

1/2 c. raw pepita [pumpkin] seeds
1/4 c. each raw sunflower, flax, and hemp seeds
1/8 - 1/4 c. maple syrup [for sweetness] or 1/8 - 1/4 c. grapeseed oil [or oil of choice]
2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. vanilla extract or 1/2 tsp. vanilla powder
pinch Real Salt sea salt

Grind seeds individually in a spice or nut grinder until very fine. Once ground, place all seeds, spices, salt, and vanilla in a food processor and process on high until mixture becomes creamy, could take up to 4 minutes. If mixture gets stuck slowly drizzle in oil, a little at a time, until mixture can be blended again. Once desired consistency is reached, place in glass jar, cover, and store in refrigerator. The beautiful thing about this spread is that you can make it as chunky or creamy, sweet or salty as you like. Serve on a warm piece of gluten-free bread, use in smoothies or nut/seed milks, add to oatmeal, or get creative! It's delicious with a warm mug of spiced hot cider. Happy Fall!

10 SIMPLE COLD WEATHER MEALS: PART II

What better way to invite fall [happy first day of fall!] into the present than by making something warm and nourishing! This post is a continuation of Part I. Some of these recipes take a little advance preparation [like thawing or baking] but for the most part, are simple and quick. The trick to really making any of these meals pay-off in time is making a double or triple batch, especially with the soups, and freezing the leftovers in glass jars [remember to let it cool before you place in the freezer or the glass could break]. This allows for healthy and easy lunches or dinners for weeks to come!

Oh! As always, if you are using any animal products [meat, eggs, etc.] please, please, please buy local, organic, pasture raised products. If this is not an option, simply forgo the meat because the alternative isn't meat at all [or eggs, or cheese, or any of the other animal derived products we enjoy today]. Instead they are chemicals and artificial colors, hormones, antibiotics and other bio-hazardous "material", disguised as meat, that are making our girls develop faster, bringing on menses much earlier than intended, causing bad-bacteria to strengthen which in turn creates more dangerous and deadly viruses, and bringing on a whole host of diseases, including cancer. And if you see eggs labeled as "vegan" or "vegetarian" put them back. Any pasture raised animal is bound to snatch up a critter or two meaning eggs under these labels have come from permanently cooped up chickens given grain or corn-based feed, which I'm sure is not what nature intended. These are serious issues that are so easily [and deliciously!] solved - consume less meat and, when you do indulge [because that's what it is my hunter-gatherer friends, an indulgence] make sure it is organic, pasture raised, and local!


[MEAL 5: DINNER OMELETTE WITH POTATOES]

FOR THE POTATOES


2 - 3 medium redskin potatoes, diced
1 tbsp. extra virgin olive oil
Real Salt sea salt, Italian seasoning, and granulated garlic [to taste]

In large cast iron skillet, heat oil. When warm, add potatoes and toss until lightly covered with oil [add more oil if necessary]. Cook on medium heat until potatoes are soft and lightly browned [stirring often to prevent sticking]. Remove from heat and toss with salt, seasoning, and garlic.

FOR THE OMELETTE

1/2 tsp. extra virgin olive oil
3 eggs, organic and pasture raised
1/8 c. non-dairy milk of choice
5 - 6 leafs of kale, chopped
2 sun dried tomatoes, chopped
2 fresh sage leaves, ripped into small pieces [or 1/2 tsp. dried]
1 tsp. dried parsley
pinch of Real Salt sea salt and garlic powder

Whisk eggs and non-dairy milk until yolks are well combined. Heat oil in small cast iron skillet. When oil is just heated, pour in egg / milk mixture. Toss veggies and herbs in bowl. When the bottom of the egg has cooked pour in veggie mix. Cook until the egg has just become solid and then gently fold egg over itself [two spatulas work well here] so it is folded in half with the veggies in the middle. Cook until bottom of egg has just browned lightly and flip. Repeat on other side.


[MEAL 4: ADULT GRILLED CHEESE WITH TOMATO BISQUE SOUP]


This sandwich is one of my husband's favorite meals. I make a whole loaf worth and freeze the ones he doesn't eat. Pair it with a soup and this makes a great "I don't know what the heck to make for dinner and don't feel like cooking" meal that is reminiscent of any bakery's [think Panera] soup and sandwich option...only better!

FOR THE SANDWICH

1 loaf of GF Bread of choice [if you make your own, slice and freeze the other loaf]
goat cheese [organic and local if possible] or non-dairy cheese of choice
roasted red pepper spread [I use my homemade, canned version but organic store bought will work here]
non-dairy butter spread [try Earth Balance Soy-Free] or Ghee

Butter one side of each piece of bread, in pairs of two. Spread red pepper spread on the non-buttered side of one of the slices in each pair. On the other piece [per each pair], spread the goat cheese or cheese of choice [also on the non-butter side]. Create sandwiches and set aside.

Heat a medium to large cast iron skillet until hot. Carefully place two sandwiches in the skillet and cook until golden brown. Flip and repeat.

FOR THE SOUP

[Again, I'm not sure where this recipe originated from so to the creator, I'm so sorry!]

In dutch oven or medium-sized soup pot saute the following until soft:

2 tbsp. ghee or non-dairy butter [see above for options] + 2 tbsp. olive oil
1 medium onion, chopped
1 stalk celery, chopped or sliced or 1 tsp. celery seed
2 carrots, chopped or sliced
4 cloves of garlic, minced

Add 5 tbsp. of GF All-Purpose flour* and saute another 3 minutes, stirring often.
Pour in 5 c. of chicken or vegetable broth and 1, 28-ounce can of whole tomatoes with juice [do not drain].
Bring to boil, stirring often.
Add 3 sprigs of chopped parsley, 3 sprigs of thyme [thick stems removed], and 1 bay leaf.
Simmer for 30 minutes.
Stir in 1 c. regular coconut milk, 1 1/2 tsp. salt and a dash of ground pepper.
Using blender or hand blender, puree soup until smooth and creamy.
Reheat in pot and serve.

*For a homemade GF All-Purpose Flour blend mix together 1/3 c. each brown rice or millet flour, tapioca flour or arrowroot powder, and potato starch. This makes 1 cup of flour.

[MEAL 3: BUTTERNUT SQUASH SOUP WITH TOASTED BREAD]


In this recipe I recommend cooking a couple squash and freezing an that goes unused so it will be ready for the next time.

FOR THE SOUP

1 whole butternut squash, cut in half and cored [remove seeds and strings]
1 can of regular coconut milk
1 15-ounce can Great Northern beans, drained [or 1 1/2 c. homemade]
1 medium onion, peeled and chopped
2 - 3 cloves garlic, minced

3 - 4 large baking potatoes, peeled and cubed
1 tsp. sage
1/2 tsp. ground rosemary
salt and pepper to taste

Preheat oven to 400 degrees. Place squash halves on a baking sheet, inside facing up. Bake for 40 minutes or until very soft. While this is baking, place potatoes in a medium saucepan and cover with water. Add a pinch of salt and bring to boil. Boil until potatoes are very soft.

Remove squash from oven and allow to cool until you are just able to handle them. While the squash is cooling, saute the onion in 1 tbsp. of extra virgin olive oil until soft and translucent. Add garlic and saute for another minute. Set aside.

Peel the skin away from the flesh and place in blender with cooked potatoes, sauteed onion and garlic, and all remaining ingredients. Blend [leaving a small gap in the blender to to release and built up steam] until very smooth and creamy. You may have to do this in batches.

Place soup in saucepan or dutch oven and bring to boil. Simmer on low heat for 15 minutes.

FOR THE TOAST

Butter one side of each piece of bread using ghee or non-dairy butter. Sprinkle with Real Salt sea salt and granulated garlic. Place in toaster oven [or standard oven] and toast until just crunchy on outside [for a standard oven, bake at 400 degrees 5 - 10 minutes]. 

[MEAL 2: ROASTED ROOT VEGETABLES WITH QUINOA]


This roasted root vegetable recipe is from Simply in Season [p. 262] and is one of my absolute favorites, especially when I am overrun with root vegetables from my winter CSA share.

1 medium onion, sliced or chopped
4 - 5 garlic cloves, peeled but whole
6 - 8 cups of any winter vegetables [potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash / pumpkin], peeled and chopped into 1" slices or cubes
2 tbsp. extra virgin olive oil
1 -2 tbsp. dried herbs [rosemary, sage, and thyme are all great fall / early winter herbs that are divine here]

Preheat oven to 425 degrees. Toss all, except for onion and garlic, with oil and herbs. Place is glass baking dish and bake for 10 minutes. Add onion and garlic, mixing into vegetables. Bake for another 20 - 30 minutes, stirring occasionally, until vegetables are tender. Season with salt and pepper on a bed of cooked quinoa [cook according to package instructions].

[MEAL 1: CREAMY BROCCOLI SOUP WITH PUMPKIN FRIES]


I slightly adapted this soup recipe from the October 2011 Food Network Magazine [p. 108].

FOR THE SOUP

2 tbsp. extra virgin olive oil
1 medium onion, finely chopped
2 stalks of celery, chopped or 1 tsp. celery seed
2 c. chicken or vegetable broth
2 c. Great Norther Beans [if canned, drain]
1 lb. russet potatoes, peeled and chopped
1 lb. sweet potatoes, peeled and chopped
1 bay leaf
Real Salt sea salt and pepper, to taste
2 c. broccoli florets

Heat olive oil in a dutch oven or large saucepan. Saute onion and celery until soft. Add broth, beans, bay leaf, 2 c. water, both potatoes, and 1 tsp. salt and 1/4 tsp. pepper and bring to boil. Reduce heat to low and simmer until potatoes are very soft. Meanwhile, steam broccoli until just tender.

When the potatoes are tender, remove the bay leaf and place soup in blender [you may have to do this in batches]. Puree until smooth. Return to pot and stir in broccoli florets and any additional salt and pepper.

FOR THE FRIES

1 small pie pumpkin
1 - 2 tbsp. extra virgin olive oil
1 - 2 tbsp. Italian Seasoning
pinch cayenne pepper
2 tsp. ground paprika
Real Salt sea salt, to taste
Freshly ground pepper, to taste

Cut stem piece of pumpkin off and remove seeds and strings [save the seeds for toasted pumpkin seeds!]. Carefully cut the pumpkin into thin slices [or fries] and remove shell. Preheat oven to 375 degrees. Toss with oil and all seasonings in a glass or stainless steel bowl. Transfer to a parchment paper lined cookie sheet and lay out in a single layer. Bake for 20 - 30 minutes or until just soft. Broil on high until just browned. Flip and repeat broil until reverse sides are browned.

10 SIMPLE COLD WEATHER MEALS: PART I

These meal ideas are dedicated to all of you over-worked, under-paid, stressed out, prematurely graying parents of 50 [okay, you fill in the number but I'm sure it feels like that some days] who, if you are really honest with yourself, consider cooking low on [and some days at the bottom of] the priority list. Don't feel guilty about this! For many, this is your reality. So, that is where I am going to meet you today - in the mud of scattered toys, the muck of "I need it NOW!", and the sticky mess we sometimes call life. And the best part, even the non-cook in your house can whip these up!

These recipes are in keeping with the seasons so you probably will find a little more meat or animal products and a little less cucumber.  That being said, even in the winter, meat products should take a backseat to legumes, root vegetables, and whole grains.

A note about the seasons:

Although it's not winter [yet], in my neck of the woods it is getting cooler and my body is beginning to crave a warmer selection of foods. This is evidence that our bodies are directly connected to the earth on which we live.

Eating seasonally is easier on both your body and the environment. In the cooler winter months [assuming you are from a northern region], the body needs extra warming, dense, more fatty and filling foods to enable itself to stay warm and healthy. Many of these foods are mucus forming that, in this case, is a good thing. I'm not talking about the nasty green stuff that comes sailing out of your nose when a cold comes to visit. I am talking about the lubricating substance the body makes in order to keep you, your skin, and every other part of your body well hydrated.

Foods that are consumed in their proper season generally require less fossil fuels [especially for transportation] and less chemicals [for growth, color and flavor retention, bug and bacteria prevention and transportation]. Even if you aren't that interested in caring for the environment, eating in this fashion means healthier air, dirt, and water which it turn leads to less pollutants entering your body, allowing you a healthier life. Even better, it means all of this for your children. 

[MEAL 10: WHOLE CHICKEN IN A CROCKPOT]


This recipe is the epitome of simple and comes from my friend Kim who now claims the east coast as her home. Whenever I make it I think of her - gotta love that soul food that comes with the food.

1 whole chicken [organic, pasture raised], thawed

4 tsp. Real Salt sea salt
2 tsp. paprika
1 tsp. onion salt*
1 tsp. ground pepper
1/2 tsp. garlic salt *

Mix all of the spices together [or put in covered container and shake well]. Rub over chicken, covering thoroughly. Place the chicken in a Crockpot. Sprinkle on any remaining seasoning. Add enough water to cover about a 1/4 - 1/2 inch of the bottom. Cook on low for 8 hours. Serve with mixed rice [brown, black, wild] and a side of steamed, frozen veggies.

[MEAL 9: VEGETARIAN CHILI]


This recipe is originally from my dad, adapted by both my mother, and then myself. This will make a lot of chili and can be frozen for later!

A note: Normally I advocate making dried beans from scratch [here's why] but in this case I am providing a recipe that can have either canned or homemade beans. In my opinion, it is better to get some legumes in the diet rather than none at all. Please purchase organic if possible.

2 tbsp olive oil
4 pint jars of medium salsa, homemade or organic if store bought*
2 [48-ounce] jars of mixed beans

1 [15-ounce] can of butter beans, drained
3 [15-ounce] cans of black beans
4 [15-ounce] cans of chili beans
1 [15-ounce] can of Great Northern beans
2 [15-ounce] can of kidney beans, light and / or dark

In crockpot, add all ingredients and cook on low for 8 hours.

*You can also substitute the salsa with the following: 3 green peppers, 1 large sweet onion, 1 [15-ounce] can of diced tomatoes or whole stewed tomatoes, 2 [15-ounce] cans of tomatoes with green chilies.

[MEAL 8: SAVORY BLACK BEAN SOUP]


I'm not sure where I acquired the original recipe for this soup but if it is yours, thank you [and please let me know so I can give credit where credit is due]!

Lightly saute the following:
4 garlic cloves, minced
1 tbsp. extra virgin olive oil
1 onion, chopped
2 carrots, chopped

Add the following and saute 1 minute more:
2 tsp. celery seeds
1 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. Real Salt sea salt

Combine these remaining ingredients and the ones above in a crockpot:
6 c. cooked black beans [you can used canned or homemade here]
1 thumb size piece of kombu [optional]*
4 cups of vegetable stock or water
2 tsp. mirin or rice wine [optional]
1 tbsp. tamari

Cook on low for 8 hours. Remove 1/4 of soup and puree or blend just before serving. Mix in with the un-pureed soup.

Serve with 1/2 a sandwich or two slices of lightly toasted bread [I love this recipe but you can use store bought as well] dusted with a little salt, garlic granules, and a pinch of cayenne pepper.


*What is kombu? Well, I'm so glad that you asked! Kombu is actually a seaweed but, trust me, there is nothing fishy about it. When added to a soup or any other dish that is simmered or slow cooked, it enhances the flavor and nutrients and generally dissolves into the soup during the cooking process. One note, if you are pregnant you should not eat kombu in excess as it reduces masses in the body [like tumors and cysts].

[MEAL 7: ITALIAN PASTA]


1 bag of gluten-free pasta of choice [I use the Tinkyada brand]
This Italian dressing recipe
1/4 c. raw sunflower seeds
Real salt sea salt, fresh ground pepper, and any additional herbs [to taste]

Cook pasta according to package instructions. While pasta is cooking, make dressing according to recipe instructions. Combine all and heat until thoroughly warmed.

Serve with steamed organic frozen veggies of choice.

You could also make this a pesto pasta by swapping out the dressing for homemade or store bought pesto. You can use pine nuts in lieu of sunflower seeds but either taste great.

[MEAL 6: CREAMY CHICKEN SOUP W/ A VEGETARIAN AND "SUPER-EASY" OPTION]


I snatched this recipe from my friend Diana right before I left Atlanta, GA and adapted it to fit my dietary needs. She found the original recipe in a magazine but, again, I don't know which one so thank you to it's creator! This soup can be made four ways, an easy option and a super easy option and with or without chicken. I'll note below.


For the easy option, saute the following in a cast iron skillet about 5 minutes:
2 tsp. extra virgin olive oil
1 c. chopped onion
1 c. diced carrots
1 c. sliced celery or 1 tbsp. celery seed
1 garlic clove, minced

Add to skillet and cook an additional minute:
1/3 c. gluten-free all purpose flour [appx. 1/8 c. each brown rice flour, tapioca flour or arrowroot, and potato starch]
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. poultry seasoning

Place vegetable mixture in Crockpot.

For the super easy option:
Combine all vegetables [noted above] in food processor and pulse until chopped. Add flour and spices to vegetables and pulse again until flour is incorporated. Put directly in Crockpot.

Continuing both options, add to vegetables [in Crockpot]:
6 c. chicken broth or vegetable broth
4 c. diced potato [with or without peels, per preference]
1 tsp. Real Salt sea salt
1 whole chicken breast [optional]

Cook on low for 8 hours.

For easy option:
About an hour before dinner add 1 c. of non-dairy milk of choice and uncooked gluten-free pasta [optional - I like the Tinkyada brand]. Cook until noodles are soft.

For the super easy option:
Add 1 cup of non-dairy milk and 2 cups of cooked gluten-free pasta to Crockpot, warm for 5 minutes, and serve.

GLUTEN-FREE BREAD

Gluten free bread. Never have I had such a dilema [okay, maybe that's not true but on some of those days it sure felt like it] as finding a good tasting gluten free bread. In fact, I got so fed up with the whose who of gluten free "crap" out there that I ended up making my own. I'm sure you have gotten to that point with something in your life.

But you know what? I love it! And even better, my not so gluten-free husband loves it!

I've added some vegetarian adaptations as well.

[DRY INGREDIENTS]

4 c. flour blend (see recipe below)

1 tbsp. xanthan gum

2 tsp. Real Salt sea salt

1/2 c. powdered goat's milk or non-dairy powdered milk of choice

2 1/4 tsp. active dry yeast

1/4 tsp. baking powder

[WET INGREDIENTS]

4 tbsp. ground flaxseeds soaked in 6 tbsp. water until gel like consistency [appx. 5 minutes]

2 eggs [or 2 additional tbsp. of ground flaxseeds with 6 additional tbsp. of water]

1/4 c. ghee [clarified butter], non-dairy butter [like Earth Balance Soy Free Spread], or Spectrum organic shortening, melted

2 tsp. cider vinegar

1/3 c. honey or maple syrup

2 c. warm water (110 - 115 degrees)

Prepare two 8-inch bread pans with grease and flour. Sift together all dry ingredients and set aside. In mixer (using paddle attachment), blend eggs, ghee, vinegar, honey and flaxseed gel (about 30 seconds). Add half of the dry ingredients and mix until just blended. Add remaining ingredients and blend 30 seconds, until blended. On low speed, slowly add water until fully absorbed. Turn mixer to medium-high and blend 4 minutes (will look like cake batter). While mixing boil a kettle full of water. Place in large glass baking dish and set on lowest rack of oven. Put the other rack just above the dish.

Pour batter into prepared pans and place in oven about steaming water. Shut door and let rise 60 - 70 minutes. Remove from oven.

Preheat oven to 375 degrees. Place pans in preheated oven and bake 60 minutes. Remove from oven and let bread stand 10 minutes in pans. Remove from pans and cool on wire rack.

[GLUTEN FREE FLOUR BLEND: makes 4 cups]

1 1/3 c. brown rice flour

1 1/3 c. tapioca flour / starch

1 1/3 c. potato starch or arrowroot starch

1 tbsp. buckwheat flour

(Recipe adapted from Living Without magazine, October/November 2009 Issue, page 45)

Harvest Time! Pumpkin-Apple Bread Recipe

Pumpkin-Apple Bread Recipe (Gluten and Dairy Free)

• 3/4 cup brown rice flour
• 1/2 cup sorghum flour
• 1/2 cup buckwheat flour
• 1/3 cup ground flaxseed meal
  
• 1 and 1/2 cups sugar (organic cane sugar, sucanat, or sugar-replacement such as honey)
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon xanthum gum
• 1/2 cup olive (or canola) oil
• 1/2 cup chopped walnuts
  
• 1 medium-large apple (I used golden supreme)
  
• 2 large eggs
• 1 cup unsweetened pumpkin puree (see below to make your own puree)
  
• 1/3 cup water

1. Preheat oven to 350 degrees. Whisk together the brown rice flour, sorghum flour, buckwheat flour, ground flaxseed meal, sugar, baking powder, baking soda, sea salt, cinnamon, cloves, ginger, nutmeg and xanthum gum.
2. In a separate bowl, cream together remaining oil and eggs. Add unsweetened pumpkin puree and water. Add flour mixture to batter and mix until well-blended. Stir in the walnuts and apples. Put mixture in loaf pans (1 small and 1 large).
3. Bake for about 1 hour and 15 minutes (time for large pan) or until toothpick comes out clean. Cool in pan for about 5 minutes, then transfer to a wire rack.

Pumpkin Puree

1 small pie pumpkin
food processor, blender, etc.
sturdy serrated knife
cutting board
larger microwavable bowl with cover (or cover bowl with plate)

Cut pumpkin in half and remove stem, seeds, and insides. Cut into quarters, put in large bowl, and add a couple inches of water. Cover and microwave for 10 minutes. Check to see if soft. Continue to microwave until pumpkin is soft and is easily removed from skin. Remove pumpkin from skin, put in food processor, and puree.
*Note: you can also bake pumpkin in oven or steam until soft.