CREAMY DREAMY FUDGESICLES

A couple weeks ago my husband and I took a short vacation to celebrate all things May that for us includes a birthday, wedding anniversary, and mother's day. In true planner / packer fashion, I dutifully pre-cooked and froze as much as possible [including 20+ smoothies], packed an arsenal of road snacks [including these and this and these], and cleaned the house to as spotless as a toddler and farm will allow [trust me, this is much more appealing to come home to and worth the effort]. All of this preparation allowed for plenty of time to hike, explore, lounge, beach, and simply enjoyed the beauty that is Sleeping Bear Dunes while soaking up some good ol' fashion family time. Our daughter was in her glory having the constant attention of both parents!

The area that we stayed hosts a small little chocolate delicatessan that alone is worth the drive. Creativity weaves itself in everything they do but what really gets me is that their products are fair trade, organic, and made with as many local ingredients as possible. If you have been in the area it is quickly apparent that supporting the local farmers is a lifestyle not a marketing tag line.

The real reason I mention any of this is that while driving by this small shop [that we of course visited later], I noticed a sign out front that touted homemade fudgsicles. Not only did my pregnancy-driven "must have immediately" dial crank to high but a total frustration with having a dairy intolerance set in. Talk about a mood buster. A fudgsicle flavored cloud set in and, as we passed, all I could think was "Arrrggghhhh!!!!!".

Fast forward a week or so and, although the toddler like tantrum has warn off, the craving still goes strong. Mix that with couple of high 80, low 90 degree days and, wala!, the motivation necessary to come up with a fabulous treat of my own.

As a former lover [and clearly a present dreamer] of fudgsicles, I admit I was really skeptical that any attempt to mimic these classic favorites of mine could actually succeed. Let's just say I proved myself wrong. Craving indulged - check, check and check! The best part? My toddler-age daughter can enjoy these along side me as a special summer treat and I can give them to her knowing that she is getting some pretty awesome nutrients with no added "junk" [ie. flavors, colors, preservatives, sweeteners, etc.].

May you never have to go back to boxed iced fudge [and the body bullies that they hold]. And of course, happy Memorial Day everyone! Enjoy!

[THE RECIPE]

1 3/4 c. homemade nut milk [or 1 1/2 c. water + 1/2 c. nut of choice - I love walnut or cashew milk / nuts]
3 tbsp. raw carob powder
2 pinches of Celtic sea salt
1/3 c. coconut oil, melted
6 dates
2 tbsp. freshly ground flax seeds

Place all ingredients in blender. Blend on high until very smooth. Pour into popsicle molds and freeze until solid.

Once frozen, run popsicle mold under warm water to release.

SPRING VEGETABLE PASTA SALAD + HOMEMADE PRODUCE WASH

This past weekend our local Farmer's Market opened for the season. I have been going to an organic winter market, which has been really great, but of course there is nothing like our downtown marketplace on a warm, sunny Saturday morning. My husband, daughter, and I stroll around leisurely completely enthralled in our surroundings. Actually, I'm interested in the produce, my husband, the people, and my daughter, anything she can get her hands on. I tend to get lost in the variety and pure beauty of it all. I like to rustle my family out of bed and get there early, guaranteeing the best selection and the ability to chat with the farmers.

To my utter surprise, this past Saturday I struck gold in the form of greenhouse tomatoes and cucumbers. It has been quite a while since I have had either as the supermarket versions just aren't worth the price. I bought out one vendor's cucumber supply [which sounds a bit obnoxious but really it was only 6 cucumbers] and a few of his tomatoes, promising to return later in the week for more. On our drive home I eagerly dreamed up what dinner would come of these precious finds. My husband just smiled at my child-like enthusiasm. It's times like these that I cherish and am reminded that some things are simply worth waiting for if for no other reason than to experience the anticipation and pure delight of it all. I think a child remains in all of us, sometimes it just seems to get lost in our immediate gratification world.

When dinner time rolled around my daughter polished off half a cucumber while I laid on the counter all of the fresh ingredients I could find: ramps [or wild leeks], asparagus and spinach fresh from the garden, garlic and then more garlic [can you really have enough?], and of course my greenhouse treasures. It happened to be almost 90 degrees at the time and all I could think about was raw, raw, raw. So here is a recipe with minimal cooking [only a quick saute for the ramps, garlic, and asparagus and a dunking of the pasta] and a host of fresh ingredients compliments of my local farmer friends.

As a quick aside, remember even if you are purchase organic produce it is still important to thoroughly wash your produce prior to cutting and eating. Here is a simple homemade recipe that is worth keeping on hand.

[HOMEMADE PRODUCE WASH]


1 c. water
1 c. vinegar
2 tbsp. real lemon juice
2 tbsp. baking soda
10 drops grapefruit seed extract
3 tbsp. salt

Mix all ingredient in a clean spray bottle or regular bottle [for a soak solution] and shake well until salt has dissolved. Spray fruit / vegetables generously and allow to sit for 5 - 10 minutes or add 1/4 - 1/2 cup of solution to a sinkful of water [or bucket / bowl / etc.], adjusting the amount of solution to the container and amount of water you are using. Let soak for 15 - 20 minutes, rinse well and dry.


May you take the time to wander through a market somewhere and get in touch with where your food comes from. May you find ways to experience anticipation and delightful fulfillment and may the child inside you be freed.

[THE RECIPE]

1 12 oz. package of gluten free pasta [try Tinkyada's vegetable spirals]
Homemade Italian Dressing [I use 1 c. of homemade canned tomato sauce in lieu of a tomato]
1 tbsp. extra virgin olive oil
1 bunch of wild ramps, a leek, or 1 medium onion, chopped
4 garlic cloves, minced
1 lb. asparagus, cut into small chunks
2 tomatoes, chopped [I like blending red and yellow tomatoes. If you prefer low acid or have trouble with acid, use two yellow tomatoes]
1 - 2 medium size cucumbers, chopped
large handful of spinach leaves, sliced in thin strips
raw sunflower seeds [optional]

Cook pasta according to manufacturer's instructions. While the pasta is cooking [be sure to check it from time to time to make sure it doesn't get too soft], make the dressing and chop all of the vegetables. Set aside.

Drain pasta, return to pot [uncovered], and add half of the dressing. Toss until pasta is thoroughly coated.

In a large skillet heat olive oil until hot but not smoking. Add ramps and garlic and saute for 2 - 3 minutes. Add asparagus and saute another 2 - 3 minutes or until asparagus is softened a bit but still firm and crunchy.

In a large glass bowl combine remaining vegetables: tomatoes, cucumbers, and spinach. Cover with remaining dressing and toss until coated. Add the sauteed asparagus, leeks, and garlic. Gently toss. Add pasta and again gently combine until well mixed.

Scoop onto plates and garnish with a small handful of raw sunflower seeds if desired.

This dish can be served slightly warm [it will be a little warm when completely assembled] or chilled. Both are equally fabulous!


Note: You could also make this with brown or black [forbidden] rice, quinoa, or millet and it would be equally as good!

HERBAL SUN TEAS DO THE SHAKE

 Well the heat has hit and I for one am welcoming it with open arms [at least until I get deeper into the third trimester that is!]. Not only does heat mean we get to bum around on Sunday afternoons beach-side, spend long days taking in the open air and sunlight, and treading around barefoot, it also means 'tis the time for sun tea.  My husband can attest to this - I have a weakness when it comes to tea. Every time I see an intriguing new blend I just have to try it. Our pantry is lined with different loose leaf blends.

One of my favorite morning rituals throughout the summer is to peruse my tea shelf and pick the brew a of the day. Nature's timing is perfect - at just about the time, late afternoon-ish, I get a hankering for an ice cold cup of something , my sun-brewed tea started first thing in the morning is ready. I love that the sun's energy comes free! My daughter has recently taken up a love for tea and now asks for it by name. She also likes to crunch down on the melted ice, her newest summer treat. Ahh, summer.

Drinking a variety of herbal teas has many health benefits as well. Herbs are nutrient powerhouses just brimming with vitamins and minerals. They offer a generally safe, natural, and tasty way to take your vitamins each day. The Bulk Herb Store is a site I highly recommend if you are interested in learning more about the power of herbs. There you will find tea blends, bulk herbs, herbal remedies and recipes, book recommendations, fun videos, and a lot of passion. If you are pregnant, thinking about becoming pregnant, or have recently had a baby I highly recommend their Making Babies Series. I have the book and find that it can stand alone with or without the companion DVDs although I wills say that Shoshanna's videos are typically brimming with additional information and fun to watch. I also love Mountain Rose Herbs but find many of my herbs and teas locally at Global Infusion.


Please Note: These are my opinions alone and I am not receiving any compensation for sharing my feedback on these companies [in fact they most likely have no idea that I am recommending them here]. I am strictly a consumer and want to pass along places that I have found to be incredibly helpful in my health journey.


All of this being said, for as much as I love my sun teas pure [meaning simply on ice or chilled without any sweetening, etc.], I also love to experiment. Recently I have been craving shakes - creamy, sweet, flavorful shakes. The blessing in having food allergies and health awareness is that it prevents me from giving in to those fleeting cravings by swinging through a drive-thru or rushing to the nearest ice cream stop. On the other hand, it can pose quite a frustrating dilemma as the cravings are still real, demanding, and when pregnant, incessant. So, I improvise by either hunting out a new fun recipe or coming up with own based on the craving of the moment. Today's answer: tea shakes!

Here are two of my recent favorite combinations. May you find that you can toast to both health and indulgence!

[TEA-BERRY SHAKE] 
Caffeine Free

2 c. organic berries [I used blueberries for this one]
1 c. berry-infused tea [I love Hummingbird Nectar. Find it here and here.]
1 1/2 c. non-dairy milk [I used homemade walnut milk]
1/2 - 1 tsp. molasses [start small and work up to your desired taste]
4 dates [or a few fresh stevia leaves]

Place all in blender and blend on high until very smooth. Add more liquid or berries to get your desired consistency.

[APRICOT ROOIBOS FLURRY]

Caffeine Free; Recipe from Ani's Raw Food Essentials


2 rooibos tea bags [I love the rooibos chai from here]
3 1/4 c. filtered water
1 c. halved, pitted fresh apricots or 1/2 c. dried apricots, soaked optional, with soaking water*
1/2 c. cashews or walnuts, soaked optional**
1/4 c. pitted dates, soaked optional, with soaking water*
1 to 1 1/2 c. ice [more or less per desired consistency]

Make sun tea with tea bags and water by placing tea bags in a quart-sized glass jar, cover with water, and place in sun for 4 - 6 hours. If you run out of time, simply brew tea using boiling water [let steep for at least 10 minutes to get a strong brew] and place in refrigerator or freezer to chill.

Combine tea, soaked apricots and soaking water, nuts, soaked dates and soaking water, and ice. Blend on high until very smooth.

*Soaking the dried fruit is optional but I find it makes a creamier flurry. Place dried fruit in glass cup or jar and cover with water. Add enough water to raise water level 1 inch above the dried fruit. Let soak in the refrigerator over night. For time-saving, cover with boiling water and let stand for 10 minutes. Place in freezer to chill.

**Soaking the nuts is optional but, again, I find it makes for a creamier shake. Place nuts in a glass cup or jar and cover with water. Add enough water to raise water level 1 inch above the nuts. Let soak in the refrigerator over night. Drain water and rinse. For time-saving, cover with boiling water and let stand for 10 minutes. Drain water and rinse.

A CHOCOLATEY TRIBUTE

Chocolate. Just the word makes some people [like my prior self] go a little crazy. I admit, I used to be an addict. The smell of chocolate would make my mouth water and taste buds jump.

A couple of years ago a friend of mine met and quickly fell in love with her now husband just months prior to his military deployment over seas. Without giving away too much of her story [which is now published and a book I highly recommend if you are looking for a good read], this particular friend decided to fast from sweets for the whole of his leave. A few of us decided to join her in her endeavor [misery loves company right?] and thus began our year long furlough from sweets, including chocolate.

Oh how the first weeks were tough. Each time I thought of the "pain" [yes, I realize this is an extremely exaggerated use of this word, especially in this context], I was reminded of both the woman who had to say good bye to the man she loved and the man who was time zones away doing a job with little glory, immense sacrifice, and a lot of hard work. My meager sacrifice paled in comparison to what these two people were going through. But it was a sacrifice - one that kept me connected in a small way to these two people I care about.

One of the unexpected benefits of this fast was that, as time passed, I noticed my cravings change. I went from dreaming of sugary snacks and desserts to wondering where on earth all the fruit had gone. I longed for berries in a way I never had. Peaches were a pure delight and melons - well don't even get me started. It seemed this fast was slowly detoxing my body and teaching it to yearn for the best the earth had to offer in it's raw, unadulterated form. As the loss of something I once held dear morphed into a gain I never saw coming, I was reminded of what a little sacrifice and a bit of faithfulness can bring.

This is a lesson I haven't forgotten, one that has really impacted the way I view desserts and sweet snacks now. Rarely, and I mean very rarely, will I add sugar [including sucanat] to a recipe. Dried, whole dates have recently found their place as my go-to sweetener and soon fresh stevia leaves will rival their number one spot. Honey and maple syrup also grace my kitchen and come out when a little extra sweet is necessary. A little aside, honey also happens to be an effective allergy remedy. I combine it with bee pollen to beat those nasty spring time sneezing and faucet nose episodes.

This recipe was born of this - my desire to use whole foods in their purest available form to create a delicate, decadent dessert. It is a tribute to a couple of friends who have taught me much about grace, sacrifice, love, and a deep faith in the provision of God - something they continue to do to this day.

If you are interested in the story I am referring to [which you should be!], go here.

[THE RECIPE]

1/2 c. organic, extra virgin, unrefined coconut oil
1/4 - 1/2 c. creamed honey [to taste]
2 tbsp. raw cacao powder [or replace with 2 tbsp. carob powder if caffeine or chocolate is an issue]
2 tbsp. carob powder + more for powder coat
1/4 - 1/2 c. ground flaxseeds [I go heavy on the flax but you'll have to adjust to your taste preference]
1/4 - 1/2 c. shredded coconut [optional, you could also add a nut butter]
pinch of sea salt

Combine all in a medium size glass bowl. You will probably need to use your hands to really get everything mixed together well. Break off tablespoon sized portions and form into balls or logs. Place on a parchment paper lined cookie sheet and freeze 10 minutes or until firm. Enjoy!

EARTH DAY: LET'S CELEBRATE!

Lately I have been combing all of my recipe books for plant-based, whole foods recipes using mainly local, seasonal ingredients [see this post to understand why local has become really important to me]. Turns out there are quite a few out there.

In honor of earth day I thought I would share one of my favorites. It's extremely simple, filling, and unexpectedly delicious. This recipe comes compliments of Super Natural Every Day by Heidi Swanson [author of the blog "101 Cookbooks" and Super Natural Cooking] and happens to be on the cover of the cookbook.

This earth day may you find yourself outside admiring the flowers, trees, grass, bugs, birds, dirt, air, water, and all else natural and good within this planet. May you gaze up at the stars in awe that something so much bigger than you and me is going on around us. May a deep gratitude flow from you and may you find ways to preserve what you've seen.

And may you whisper a prayer of thanks to the creator of it all.

Happy Earth Day.


[THE RECIPE]

6 -8 small potatoes or 3 -4 larger ones, cut into small cubes
1 - 2 tbsp. of extra virgin olive oil
pinch or two of finely ground sea salt
a few grinds of black pepper
1 medium size sweet onion, finely diced
3 garlic cloves, peeled and minced
3 - 4 c. of cooked white [or Northern] beans. drained and rinsed

1 head of green or purple cabbage, thinly sliced

In a large cast iron skillet or wok, heat oil. When oil is warm, not smoking, add potatoes. Sprinkle with sea salt and pepper. Cook until just soft, stirring frequently, about 5 - 7 minutes. When soft, add onion and garlic and cook an additional 3 - 5 minutes. Add cabbage, mix, and cook until cabbage is soft with a little crunch remaining [or to your preferred texture]. Don't worry if the cabbage seems to overflow. It will shrink as it cooks. Stir occasionally. Season with salt and pepper to taste and serve immediately.

This will make a large batch allowing for leftovers!

NO-CHICKEN SALAD

We all have that dish. A favorite meal that, no matter how hard we try, we just can't get out of our diets [okay, we're really not trying that hard]. One of mine is chicken salad. In the last few years the only time I indulged was when I either made it myself or visited my favorite restaurant, Marie Catrib's. However, within the last few months some of the main ingredients have rendered themselves either inedible for me [think eggs in the mayonnaise or soy in the vegenaise] or have intentionally found themselves outside of my "will eat" list, chicken being the main one here.

I won't bore you with a lot of detail but through much soul-searching, time, nutritional researching / reading, and a lot of conviction I have turned to a whole foods, plant-based diet.

I tell you this more as encouragement. Many of us have undergone [or are considering] dietary shifts. Foods we once loved and craved are now collecting dust on grocery store shelves we no longer visit. Through trial and error new foods have entered our palette and our taste-buds have warmed up to the idea of this edible shift.

Sometimes it's easy to look at yet another challenge and think "I really don't have the energy for this again". The busyness of life and the many voices hankering for our attention crowd out that small whisper in our soul that cheers "you can do it! you can make this change too!". Maybe that voice is saying find local, organic pasture raised meat and dairy products. Maybe it's telling you to give up meat and animal products completely. It could be begging you to replace those pre-packaged snacks [even if they are "healthy" ones] that have conveniently become snack time mainstays with whole fruits and vegetables. This voice might be pleading with you to ease up on the caffeine, sugar, or alcohol. And maybe it's simply urging you to find that next step in your health journey. Whatever it is for you, know that I am with that voice saying "Yes! You can do it!".

So, in honor of next steps, here is mine. A meatless, mayonnaise and vegenaise-less version of chicken salad from Super Natural Every Day. Thank you Heidi for helping me find a replacement for a much loved meal of mine and helping my "next step" feel a little lighter.           

[THE RECIPE]


Note: Heidi's recipe calls for yogurt which I replaced with soaked cashews and water. 

3 c. cooked chickpeas
1/3 c. chopped red onion
1/2 c. chopped celery
2 tbsp. fresh dill or 2 - 3 tsp. dried dill
2 tbsp. Dijon mustard
2/3 c. soaked cashews*
1 c. pure water
1/2 tsp. sea salt
1 tbsp. lemon juice and zest
2 c. salad greens
sliced gluten-free bread or gluten-free flat bread [optional]

Pulse 2/3 of the chickpeas in a high-powered blender or food processor until the peas are just broken. Place in a glass bowl and stir in the onion, celery, and dill. Set aside.

In a blender combine mustard, soaked cashews, just enough water to cover the cashews [appx. 1 cup], salt, lemon juice, and zest. Blend on high until very smooth.

Combine 2/3 of the cashew dressing with the chickpea mix. Add more if necessary to fully cover. Toss in remaining whole chickpeas and stir. Let stand 5 - 10 minutes.

Serve on gluten-free bread, flat bread, or a bed of salad greens.

BAKED OATMEAL BARS

Okay, so it's Monday. The week is just kicking off, your "To-Do" list seems endless, there are piles of laundry to be folded, a sink full of dishes, and, oh shoot!, no more diaper wipes. Can't a person get a break here?! It is only Monday! If this sounds familiar then know you are not alone. Even with the best intentions some days or weeks just go like this. An incessant, continuous feeling of playing catch-up.

It's true, some days it's hard enough to simply get your pants on right [or remember to put them on at all!], not to mention food in the bellies of those you love. We all have them and on those days a breakfast like this is priceless. It beats the drive-thrus, boxed or frozen pastries, and sugar-laiden cereals [let's really be honest here, these offerings are not real food]. A recipe like this stashed away in your skinny jean back pocket [okay, okay, sweat pants] allows you the peace of mind that at least you got one thing right this morning - good, healthy, nourishing food into mouths you care about the most. Breakfast - check!

My toddler loves these. You can make a batch or two ahead of time, freeze some, refrigerate some, and eat some! Adjust them with ingredients you love and please make them your own!

Oh, and if you are having a crazy head-spinning day, take a minute to bring yourself into the present. Notice tangible things around you. Most of all, take a few deep [and I mean deep - from your gut] breaths, grab a cup of chamomile tea, and relax. Remind yourself that it will all get done one way or another, it always does.

[THE RECIPE]

2 c. old-fashioned oats, uncooked
1/2 c. millet flour [or garbanzo, brown rice, etc.]
1/2 c. tapioca flour
2/3 c. dried fruit [I like a mix of cherries + currants + and cranberries - fruit sweetened not sugar sweetened if possible]
1/2 c. crushed nuts [walnuts + hazlenuts is wonderful]*
1/3 c. freshly ground chia seeds
3/4 c. flaxseed mix**
1 tsp. ground cinnamon
1/2 tsp. sea salt

1/4 c. grapeseed oil [you could probably use coconut oil, melted, as well]
3/4 c. dates, soaked + soaking water*** or 1/2 c. honey [if you plan to give this to your toddler, make sure he / she is over a year of age prior to using honey]

1/4 - 1/2 c. of applesauce


1 c. shredded carrots or zucchini [if you use frozen zucchini make sure the water has been squeezed out once it has thawed]
1 c. chopped apples or pears

Grease a 8 x 11 glass baking dish. Set aside.

In a large bowl combine the dry ingredients: oats, flours, dried fruit, nuts, chia meal, flaxseed mix, cinnamon, and salt. Set aside.

In a blender or food processor blend oil, dates and soaking water, and 1/4 c. of applesauce.

Preheat oven to 350 degrees.

Combine wet and dry ingredients. It may take a little time to get this completely mixed and you may end up just using your hands. Add more applesauce if the mixture is too dry. It should be thick and moist.

Fold or knead in carrots and apples.

Pour mixture into the prepared baking dish, pressing down to level the top using your hands or a spoon.

Bake at 350 degrees for 30 minutes or until top is lightly browned and knife or toothpick comes out clean.

Let cool for at least 10 minutes.

*You can easily crush whole nuts by placing them in a ziploc bag on a cutting board and "hammering" them with a sturdy pan.

**Flaxseed mix: 1/2 c. freshly ground flaxseeds + 1/4 c. freshly ground sunflower seeds + 1/4 c. freshly ground pumpkin seeds. Place all in glass jar, cap, and shake well to blend. This is a wonderful way to get omega-3 essential fatty acids using whole foods. You can double the recipe and store the remaining mix in the freezer for a week or so. Add it to other things as well like oatmeal, muesli, veggies, and smoothies.

***Place dates in a glass jar and cover with water to an 1" above the dates. Soak overnight. To shorten soaking time you can use boiling water and let soak for 10 - 20 minutes or until very soft.