Fluffy, Gluten/Dairy/Egg Free Pancakes!

Allergen free beauties! Gluten free, dairy free, egg free, and nutritious to boot!

I was diagnosed with a wheat allergy, way back in 1999. At that time, I was diagnosed with 12 food allergies! My worst was milk, cheese close second, and wheat third. Boo. I was just at the cusp of my world blowing up, in regards to beginning to learn about food. REALLY learn about it. What I was about to find out, was what I thought was healthy foods, for the first 31 years of my life, really weren't healthy for humans at all. That's why in 2013, I speak a different language than my peers, as the majority, haven't LEARNED what is actually healthy, what is harmful, and what is simply lesser of the evils. These pancakes have a couple refined starches thrown in for balance, but I make up for it with superfood seeds!

Today is a snow day! My girls were thrilled! I wanted to make a nice breakfast, and they love pancakes. I most often make oatmeal pancakes, but didn't soak my oats overnight, like I usually do for my go-to recipe seen here.

So, I winged it. I most often wing it... There are times, things turn out so well, then I wonder, "how did I exactly do that"? Today, I wrote down what I did, in case it turned out well- and it did!
I make pancakes with stuff I had on hand. Now, mind you, my pantry isn't your mama's pantry- I have lots of good stuff in there. With a basic understanding of ratios for pancakes, I made a SUPERFOOD pancake!

Fluffy, Gluten/Dairy/Egg Free Pancakes!

Yield:10- 12 medium size pancakes

3/4 C brown rice flour
1/4 C tapioca starch
1/4 C potato starch
1 tablespoon baking powder
1/2 teaspoon sea salt
1 faux egg ( 1 Tbl chia seeds and 3 Tbl water)
1 C faux buttermilk (2 tsp raw apple cider vinegar, fill with alternative milk to 1C)
~additional alternative milk as needed
2 tablespoons coconut oil, melted and slightly cooled
1 Tbl Hemp Seeds (optional)

Organic smart balance,*organic, grass fed, cultured butter, or *organic Ghee, and REAL maple syrup for serving!

Mix chia seeds with water and allow to sit for a few minutes to gel. Mix dry ingredients in a large bowl. Mix the chia/water and faux buttermilk in a bowl, or in your measuring cup, if large enough. Gently blend wet into the dry. Gently pour coconut oil in, as you mix.

Allow batter to rest while you heat your griddle or pan. Grease pan or griddle with coconut oil, organic Ghee, or cold pressed oil. Pour in scant 1/4 C onto your griddle. Watch for bubbles through the top of cakes, and dry edges, then flip.


Natalie's notes

*Organic grass fed, cultured butter, and organic Ghee, ARE dairy products. I recently incorporated "butter oil" into our diets for the first time in 14 years. These have little to none, of the dangerous milk proteins, and lactose, as they are majority fat or "butter oil". See my "why to avoid conventional dairy" page. Avoid these products if on a healing diet, or severly allergic to dairy!
I like using the 1/4 C measure, as it makes the perfect sized pancakes. The extras can easily be warmed in the toaster! I always double, or triple pancake recipes. Easy breakfast leftovers, without the fuss!
~These pancakes seemed to stick more than usual. Really grease your pan/griddle!
They didn't brown up, as most pancakes do. There was golden brown on some, but not all.
The batter can thicken as it stands. You can add a Tbl of alternative milk as needed.
I did pre-grind my chia seeds, to make the faux egg, you don't have to.
I did pre-grind my hemp seeds, you don't have to!
As with any pancake, french toast, or waffle, you can freeze any extras on a baking sheet. When frozen, put into a freezer bag.

Update: My girls said the pancakes were even better, the next day, warmed in the toaster!

Another healthier breakfast to add to your arsenal!
Yours in health,
Natalie

Vegan Vanilla Ice Cream!

*Sorry, still no ability to upload pictures. Any suggestions are welcomed- to upload to a new server, or??

This is the first time I'll be making vanilla ice cream with the cashew cream... and I'm very excited about that.  For years, I made the vanilla with soy milk and creamer, but since I rarely use soy, and the cashew cream has made EXCELLENT ice cream- the time has come!

Vegan Vanilla Ice Cream

2 C cashew cream, or almond, rice, or coconut milk

1/4 C organic evaporated cane juice, or raw agave

2 TBL vanilla extract

1 TBL raw honey (optional)

1 tsp sea salt

Blend in a blender.  Allow to cool in the fridge for at least an hour, or overnight is better.  Process in your ice cream maker.   I love my Cuisinart Ice Cream Maker! 

*GAME CHANGER: how to make cashew cream,click HERE!

*I made a simple syrup to make the vanilla ice cream.  Makes it easier to incorporate the sugar, as I used the evaporated cane crystals today. Organic evaporated cane juice is just that, the juice of sugar cane in it's whole, natural state. Only the water is removed. As a whole food it still retains its vitamins and minerals. It also retains its natural balance of sucrose, glucose, and fructose instead of being straight sucrose. Choosing organic, makes it void of the chemical processing, and pesticides.

*If you use the raw agave, and the cashew cream, it is a raw dessert! 

*Debate on whether agave is a healthier sweetener option.  I strongly believe, organic raw agave is a healthier option then all sweeteners, except honey.  However, honey is more difficult to replace in recipes, and has a stonger flavor. Agave is has a low glycemic index, and is sweeter than sugar. I love it for cooking, baking, and anywhere sugar is required. 

*I intentionally used vanilla bean seeds from my homemade vanilla extract!  It looks so pretty with the black flecks of vanilla!

*You combine milks to make any ice cream flavor.  I like cashew cream, and coconut milk, as they have a higher fat content- which creates a mouth feel closer to that of real cream ice creams!

*The vanilla extract I make myself, has no added sweetener like sugar, or corn syrup.  So, it is stronger,with more alcohol content.  The alcohol helps to create a creamier, more easily scoop able  ice cream.  If you use a traditional vanilla, add a TBL of vodka.

*The honey is optional, but I like added complexity to the sweetness.  Also, honey keeps the ice cream softer for scooping.

*Why salt in ice cream?  It's not the salty/sweet deal, it actually enhances the sweet, and the flavor of any ice cream!

Enjoy!
Yours in health,
Natalie

Crock Pot Curried Sweet Potato/Split Pea Soup

* I have contacted bloggerspot.com, and still no ability to upload pics from my computer. I hope it will be resolved soon! Sorry, no pics today.

It is 6 degrees today... Talk about a bitter cold day! We are in a couple day cold snap here in the Milwaukee area. YIKES! What's a girl to do? I have a fire going, and am making a cozy, comfort food soup. 

Today I am making a sweet potato/split pea soup. I decided to make it curried. I love me some curry. Curry has different spices, which have proven to be VERY healthful. Turmeric, which gives curry the yellow color, is a well known, scientifically proven, POWERHOUSE.

Pea soup, will always be a comfort food for me, as it reminds me of my grandma Kridler. She was an awesome cook, and had many specialties. Split pea soup was one of them! Although, this is a departure from how she made it (I don't know how she did, but I have tried to recreate it), it still reminds me of her. I adored my little grandma:)

I love sweet potatoes at every level, and in many ways. So why not add to pea soup? Why not?
I chose yellow split pea soup, for no other reason, but aesthetics, to look really lovely with the sweet potatoes, and curry. So sue me;)

All year round, I love the CROCK POT. Such an underused kitchen appliance.... But, not at my house. I love the chop and dump, all day cooked flavor, and ease of the crock pot! Besides, it is economical, as it uses so little energy, and cooks at a lower temp., so keeps more nutrients in tact. Win/win.

Crock pot curried sweet potato/split pea soup

2- 32oz. boxes of stock (vegetable or chicken)
16 oz bag of split peas ( or 2 1/4 cups of split peas)
1 large or 2 small sweet potatoes, cubed
1 medium onion, chopped
4 cloves of garlic, chopped
1 Tbl jarred ginger, or grated fresh
1 Tbl mild curry powder
1 tsp sea salt
1 Tbl olive oil, or coconut oil



You can put all ingredients into the crock pot, on low for 8-9 hours... and that's it!

*Today, I sauteed the onion in the olive oil, for several minutes on a medium heat. Then I added the garlic, and sauteed another couple minutes. Lastly, I added the ginger, and the curry powder, and sauteed another few mintues. This step in optional, but lends a richer flavor to the soup.

*An excellent add-in, is kale. As much, or little as you like! Add in the last hour or so. Just adds many more nutrients, easy way to get the greens, and it is so pretty in the yellow/orange soup.

This is truly one of my favorite soups.

Yours in health,
 Natalie

Asian Sweet & Spicy Peanut Dressing

*Forgive me my people! No pics yet! For some reason, there is a glitch in the bloggerspot.com web site. Not allowing me to upload pics from my computer... Hopefully is will be resolved soon.


Who doesn't love the play of all the different flavors? Sweet, salty, spicy, hot, and savory, with the rich flavor of peanut, and a hint of dark sesame oil- it is nearly perfect for the palate!

I love the spicy Chinese Chop salad at Noodles & Co., and I absolutely loved an Asian peanut coleslaw my friend Meg introduced me to several years ago... I do enjoy recreating meals I've tried at restaurants, and I love to tweak recipes from friends, to my own tastes!

This dressing is fab for an Asian slaw, or a chopped salad, a dipping sauce for rice paper veggie rolls, or a veggie dip! I could drink it, but I won't;)

Asian Sweet & Spicy Peanut Dressing

1/4 c olive oil (or rice bran oil)
1/4 c rice vinegar (or raw apple cider vinegar)
1/4 c raw honey
1/4 c organic peanut butter
1 Tbl tamari-gluten free soy sauce
1 Tbl dark sesame oil
1 Tbl crushed ginger (or fresh grated ginger)
1 Tbl crushed garlic (or 4 cloves chopped)
1/2 tsp shiracha (or garlic chili sauce, or Tabasco)

Put all ingredients, except for olive oil, and blend well. Add olive oil in a slow stream until smooth and creamy. FANTASTIC.

*I usually double the recipe. It will keep well in the fridge for weeks.
*You could omit the peanut butter for an Asian vinaigrette.
*I have substituted cashew butter with excellent results!
*You certainly can use regular soy sauce.
*For ginger and garlic, you can substitute powdered or granulated for each, but use only 1 tsp per.

I hope you love this dressing/dip as much as I do!
Yours in health,
Natalie

Garlic Aioli

(Pictures to be added later. Blogger site not able to download pictures at this time!)

 

Garlic Aioli is one of my favorite things in life... hollandaise is right up there, as is homemade Caesar dressing! What do they all have in common? Egg yolks. Raw egg yolks. No, there isn't a need to worry- too much hoopla about getting sick from raw eggs. If you are worried, google, and find hundreds of articles about why eating raw eggs is just fine, even very healthy for you!

There isn't a darned thing, that garlic aioli doesn't go with. At least that is my opinion. It is a perfect gluten free, dairy free option for so very much! A perfect raw veggie dip, a perfect roasted vegetable topping, perfect for topping meats of all kinds, and even fish!

Today, we are having gluten free, dairy free pizza- so this IS the white sauce of choice for my pizza! I am attempting to recreate, a FAB pizza that we've had at Transfer Pizza in Bayview, WI. A pizza that has the white garlic sauce ( I am guessing they use garlic aioli), mushrooms, onions, spinach, and avocado. It is heaven... so here goes with our attempt!

Aioli is easy, delicious, and on all accounts, healthy!

Basic Garlic Aioli

3 cloves garlic
2 egg yolks
1 Tbl fresh lemon juice
1/2 tsp. sea salt
1/2 C extra virgin olive oil

Crush the garlic,(very well by using the flat side of your knife and a bit of salt) or use a garlic press and allow to sit for 10 minutes. In a large bowl, whisk the first 4 ingredients well. Begin to add the olive oil, drop by drop at first. Until you have incorporated about a Tbl of oil, and you see it is beginning to emulsify. You can begin to thinly stream in the olive oil, until incorporated, and looks like yellow mayonnaise!

*You can alter the recipe, by using 1 whole egg instead of the 2 yolks. I prefer the 2 yolks myself. I will use the unused egg whites the next morning. Try both ways, see what you prefer.

*You can use a mini food processor. Do as instructed above, only using the processor. I've never tried it with a large food processor- just seems too small a batch, but it might work?

*Make your job easier, and put a wet dish cloth under your bowl, so you can whisk and add oil, without the bowl moving!

*You can add more garlic or less to taste! Even 1 garlic clove lends a very potent garlic flavor. We love garlic so I go with 3 or more!

*Will last in your fridge at least a week. If it lasts that long;)

There are many recipes for aioli... This is easy, fast, and fantastic. Welcome to creamy goodness! Plus, the vampires will leave you alone for sure!

Yours in health,
Natalie