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

Cowboy Caviar Dip

Sometime back, I was at a friend's party, and tried this incredible dip... There were several of us, hovering around this dip, ooo-ing and ah-ing about how good it tasted!  I asked what it was, my friend called it "cowboy caviar", and confessed it was super easy to make. Super easy, and this good? I was hooked! Thank you Colleen for introducing me to this dip!

I've now made it countless times. I bring it to parties, and I make it as a delicious topping for tacos and tostadas. I love it, my family loves it, and my friends love it... Now I'm the one being asked how to make it! So, here goes my version of the easy, tex-mex kinda dip, that really can be used a thousand ways, and it can be made probably a thousand ways.
Here's my version.

Cowboy Caviar

1 14oz. can black beans (or favorite bean)
1 10oz or 14.5oz of Mexican style diced tomatoes
1 bell pepper diced (any color)
1 medium onion diced
1 cup corn
1 avocado diced
1/4- 1 jalapeno pepper, finely chopped
2 garlic cloves, pressed or finely chopped
2 Tbl cilantro, chopped (optional)
1 lime, juice and zest
1/4 C olive oil
sea salt to taste

Drain and rinse the black beans. This certainly can be a chop, dump and gently mix recipe. But, I like to create the dressing first, by putting the oil, lime juice and zest, onion, garlic, and jalapeno, then whisk well. Then I put the black beans in, toss well, and let it sit for at least a half hour. I add in the rest of the ingredients, except the avocado, and toss well. Lastly, I add, and gently toss in the avocado- as it can break apart easily.
That's it! Tastes best, if you allow it to meld flavors in the refrigerator for about an hour, before you serve it. However, I've mixed it up, and served immediately, with no complaints:)
Healthy, tasty... and EASY!

*Serve with tortilla chips, or as a topping for Mexican food!

*I have mixed in 2 cups of cooked quinoa, or brown rice, to make a delicious salad!!

Yours in health,
Natalie

I like to macerate the jalapeno, a bit of onion, and a pinch of sea salt!

Curried Garlicky Quinoa Salad

Quinoa is a super seed, that is used like a grain.  It is a little seed, that is similar looking to that of couscous.  This little seed is easy to cook, and so very versatile!  It cooks like rice, but in 1/3 the time! It is packed with protein, and is a seed, not a grain. So, if you are gluten free, or grain free, this is a 'grain' for you!
There are a million ways to throw an easy salad together.  This is one of my many variances.

Curried Garlicky Quinoa Salad


1 C Quinoa
2 C water
1/2 C cubed roasted sweet potato
1/2 C cubed roasted russet potato
1 C chopped roasted broccoli
1 lg. chopped onion
5 cloves chopped garlic
1 Tbl Olive Oil for sauteing


Dressing
2 Tbl  Extra Virgin Olive oil
2 Tbl Bragg's Raw Apple Cider Vinegar
1 tsp curry powder
1 crushed garlic clove
small squeeze of Dijon mustard
1/2 tsp  sea salt
fresh ground pepper

Put 2 C water and 1 C quinoa in a sauce pan. Follow directions on package.  Most often, it is to bring to a boil, then cover, and reduce heat to a simmer, and allow to cook for 12-15 minutes.  Take off the heat and fluff with a fork.  Allow to cool.

 While quinoa is cooking, saute the onion in 1 Tbl olive oil until translucent. Then add 5 cloves of crushed or chopped garlic.  Saute for about 5 more minutes. Stir frequently. 

To make the dressing, put the all ingredients into a bowl, except olive oil.  Whisk very well.  Then while continuously whisking, slowly pour olive a little at a time into the bowl.  Alternatively, you can put all ingredients except olive oil, into a blender. Blend well, then slowly add the olive oil while blender is running.

 Add veggies, onions and garlic and dressing. Toss gently.  You'll have a gorgeous, delicious salad!  You could serve this warm if you'd like!
Okay, I know it seems like a lot of garlic, but garlic is so delicious, and so very healthy, it is a miracle food. My mom used to call it a miracle herb.  Not only is it a proven antibiotic, antiviral, anti tumor, it helps prevent and cure cancer, bolsters your immune system, prevents and treats heart disease, prevents stroke, and that's the short list!! To learn more about garlic, read here.

-I roasted the sweet potato and russet potato, and broccoli the evening before as part of our dinner.  This was a great way to use my left overs.  Roasting is an excellent way to prepare most vegetables. Easy, and makes everything more delicious!  I washed the potatoes well, left the skin on both the sweet potato AND the russet potato.  I cut each potato in half, in half again they long way, then each piece in thirds.  Big chunks.  Tossed in olive oil, salt and pepper, then roasted/baked at a 400 degree oven for approx. 45 minutes.  GREAT side dish! Alternatively, you could bake each the potato and sweet potato whole for an hour at 350 degrees, then cut into desired size.

-The broccoli I did basically the same way.  See my recipe here!

-I then cut the potato chunks and broccoli florets smaller for this salad.

Any veggies you like can be placed in this salad.  This is just particularly delicious, and substantial. Actually, this salad is FANTASTIC!  This is my daughter Madeline's favorite salad for her cold lunch at school!  This is an excellent meal in one bowl! Will keep in the fridge easily for a week... with all of that garlic, onions and curry- no bad bacteria would grow anytime soon:) Rockin' healthy, comfort foodish, super healthy, protein, vitamins, minerals, beta carotene, phyto -nutrients, fiber- this dish HAS IT ALL.

Experiment with quinoa. You won't regret it!

Yours in health,
Natalie

Peach Banana Chia Smoothie

Smoothies are staple breakfasts and snacks in our home!  Most experts agree, that the human diet should consist of at least 50% raw foods.  A smoothie chock full of raw fruit, is an easy delicious way to get your raw foods.  Raw foods are full of enzymes, micro and macro nutrients such as phyto- nutrients, and vitamins in tact.  Cooking foods removes some of those benefits, especially the enzymes.

Enzymes are critical to health!  They are what allow nutrient uptake, and are responsible for a whole host of chemical, immunological, and metabolic processes.  If you don't eat enough enzymes via raw foods, your body needs to work extra hard to make more of them!  When enzymes are present in the food, you readily digest, and easily utilize the nutrients in that food.  Makes sense, right??

So, this is one of the main reasons we make lots of smoothies at our house.  In addition, smoothies taste like a TREAT, but are a nutritional POWERHOUSE.

Smoothies are nothing more than throwing raw fruits or raw fruits and veggies, with a liquid, into a blender and VOILA- health shake!!




Peach Banana Chia Smoothie

2 C frozen peaches
2 ripe bananas
3 C coconut milk (or any milk alternative)
2 TBL chia seeds
1 TBL probiotics

1 TBL flax oil (or flax seeds)

Everybody goes in the blender bowl!  Start at a pulse, and pulse until incorporated, then blend on high!  This will make 2 large smoothies or 3 regular smoothies.

For a thinner smoothie, you can add liquid to above the fruit in the blender.  If you like a thicker smoothie,  you should fill the liquid just to the top of the fruit in the blender.  You could also add ice cubes if desired.

I used only the peaches from this bag!

Chia seeds seeds are a super power seed, rich in Omega 3's.  You do not need to preblend, or grind the chia seeds before putting into your smoothie.

I used Barlean's Omega Swirl in banana strawberry flavor , which is delicious right out of the bottle.  You could use flax seeds, but you need to grind them in the dry blender first, then add your ingredients.

Omega 3 fatty acids are ESSENTIAL fats, and are not only good for you, but essential for good health.  The benefits are too many to mention here.

I used Garden of Life Primal Defense for kids, a powerful probiotic made especially for kids. 

A breakfast, a snack, a super healthy treat!

Yours in health,

Natalie

Pumpkin Banana Pecan Oat Bread (gluten free)

This is a dense and very rich, pound cake-like, easy bread!

We've all had delicious banana bread... Perfect time, to use over ripe bananas!  Well, this is one of those times.  However, I decided to give it a whirl with pumpkin in the mix!  My thought was you can have the best of both worlds in one loaf.  Pumpkin flavored things top my list of favs.  So, I do use pumpkin all year long, unlike most, who use pumpkin during the fall season.


I am nearly gluten free, and have a wheat allergy.  I have been alternating grains for my daughters all of their lives, to hopefully prevent food allergies.  But, food allergies can pop up anytime in a person's life.  I do have the feeling both of my girls have wheat allergies, which I believe most people do.


There is much research to show that wheat isn't compatible for the human body, and is linked to many diseases.  I believe that the prevalence of wheat allergies, and the growing numbers, also have something to do Genetically Modified, or GMO wheat.  But, having said that, even ancient cultures that had wheat, like ancient Egypt, had diseases that were not found in other cultures, that didn't have wheat as a staple in their diets.


Which, brings me to the point, I wanted not only to make this a gluten free bread, but one made with oats.  Oats are seemingly the better choice of grain to consume, is readily available, and very reasonable.  Even though I use organic oats, it is far more cost effective than using commercial gluten free flours sold at the market, or those gluten free blends made at home.   You can find organic oats in bulk at your local health food store.   I usually buy mine from Outpost Foods!

See that big mother of organic oats? How 'bout them BROWN nanners?

Pumpkin Banana Pecan Oat Bread

2 C oat flour

1/2 C brown sugar

2 med banana

1 C pumpkin

1/2 C cold pressed canola oil

1/2 C coconut milk (or any milk alternative)

2 tsp pumpkin spice

1 tsp sea salt

1 tsp baking soda

1 tsp baking powder

1/2 C pecans chopped

Maddy helping! Yes, that's my NEW Kitchen Aid mixer!! It is AMAZING!

Preheat oven to 350 degrees.  Grease and flour a loaf pan.
Put dry ingredients, except sugar and nuts, into a bowl, and whisk together.  Put bananas and milk into a blender, and blend well. (Or you could simply mash together well.)  In another bowl, or bowl of your mixer, add the pumpkin, banana/milk mixture and canola oil, brown sugar and blend well.

I simply grind the oats in a blender to make the flour!

Slowly add small amounts of the dry ingredients, into the wet ingredients, just until just incorporated.  Fold in the pecans.  Do not over mix. Allow batter to rest about 10 minutes.  Pour into prepared loaf/bread pan, and bake for one hour, or until a toothpick comes out clean. (Mine took 1 hour and 10 mins.)

This is gluten free, egg free, dairy free, very little sugar, and VEGAN!  Served warm with organic Smart Balance spread,  or Earth Balance spread, is magical!  You can slice it and toast it if you want to warm it up later! 

I sliced into thick slices, and wrapped in wax paper sandwich bags for my girls to take as a snack to school!  It is so delicious, with all the the nutrition from the pumpkin, bananas, coconut milk, and oats!  A treat for your kids you can feel good about!

Your house will smell like heaven... share this recipe with all of your vegan and allergy friends y'all!

Yours in health,

Natalie

Darker the berry the sweeter the juice- same with nanners, darker the banana the sweeter the flesh! Won't need much sugar when you use these sad nanners:)

Crock Pot Red Curry Potatoes and Vegetables

Happy Halloween!  This is a great Autumnal dish, with it's rich orangey color!

I absolutely LOVE coconut curry dishes!  I love Indian inspired, Thai inspired, or simply yellow curry style dishes!!  I've made curry many different ways- and they are ALL so good!  I think it's close to impossible to make a bad dish mixing coconut milk, and curry!

Today I made a substantial crock pot curry dish, using potatoes, and other veggies I just had on hand.  That's the beauty, you can use what you have, you can use what you love!  This is the chop and dump recipe I made today. Here is another EASY CROCK POT RECIPE!

Crock Pot Red Curry Potatoes and Vegetables

1- 14oz. can of coconut milk

5 small potatoes, cubed

1 medium onion chopped

2 carrots, cubed

1 lg. tomato, chopped

1 red pepper chopped

1/4 cabbage, chopped

5 garlic cloves minced

1/2 Tbl ginger paste (or grated fresh ginger)

2 Tbl red curry paste (or more to taste)

2 Tbl palm sugar (or brown sugar)

2 tsp soy sauce



Put coconut milk, garlic, ginger, red curry paste, and palm sugar in bottom of 5 quart crock pot, and whisk until ingredients are incorporated.  Then add potato, carrot, tomato and onion in the crock and mix gently.  Next add the red pepper, and cabbage,(do not mix in, but leave on top) and gently press down to allow the liquid to rise as far as it will go.
Cook on high for 4-6 hours, or on low for 8-10.  The times do vary, because crock pots unfortunately cook at different temps.  My crock cooks high, so I do the lesser times.
Mix towards the end of cooking time.  You can add a Tbl cornstarch, potato starch or tapioca starch, in a little water, and mix into the crock during the last 1/2 hour if you like a thicker sauce. 

- If you like it much saucier, add an extra can of coconut milk, and double the last 5 ingredients.
- If you'd like to make this a soup, add a quart of vegetable stock, or chicken stock if you'd like, and double the last 5 ingredients.
- If you'd like to make this a chicken dish, do so, by adding 4 boneless chicken thighs- whole or cubed.
- I used Thai Kitchen organic coconut milk, as it has the most coconut cream compared to other brands!
- I used Thai Kitchen Red Curry Paste
- You can use a  1/2 can of chopped tomatoes if you don't have fresh.
- This dish is excellent with sweet potato in addition to the regular potato. ( I just didn't have any today.)
- If you use softer vegetables like zucchini, or eggplant, add in the last hour of cooking time. If you won't be home until after the entire cooking time, put those softer vegetables on the top of everything else and do not submerse in liquid.

This can be served as is, in a bowl, or you can serve this with brown rice, soba noodles, or even quinoa pasta.  I like to serve curry dishes with black rice!  I found black rice at a local Vietnamese store.  I had never heard of black rice, and was excited to try it.  It is purple after cooking, and is super nutritious!!  If you find it, try it!

This dish is excellent topped with cilantro and cashew nuts!

Thai inspired heaven in a bowl- and I seriously could eat this every, single day!

Yours in health,
Natalie

Easy Lentil Crock Pot Soup

This recipe could certainly be made stove top- but I LOVE the chop and dump ease of the crock pot!  If you are looking for an easy, substantial soup recipe, look no further.  As with any soup the variations are endless!  This is just one way to make an easy, nutritious, slow-cooked-all-day, super delicious soup!

Easy Lentil Crock Pot Soup!

4 C water
4 C vegetable stock (or chicken stock)
2 C lentils
1 chopped onion
3 chopped garlic cloves
2 coarsely chopped carrots
2 coarsely chopped stalks of celery
1 lg. potato cubed

1/4 head of chopped cabbage (or use kale here)

1 14oz.can of chopped tomatoes

1 tsp. cumin

2 bay leaves

1 tsp. salt

ground pepper

1/8 tsp. cayenne (or more)

1 Tbl balsamic vinegar (optional)
1 piece Kombu (optional)

Rinse lentils well.  Put all ingredients into the crock pot, except the salt and balsamic vinegar.  Salt will make the lentils harder, so wait to salt at the very end of cooking!  Stir well, and that's it! Walk away!  Cook on high for 4-6 hours, cook and low 8-10 hours.

For best results, soak lentils for hours, to overnight if you are going for the high 4-6 hours.  I never do, but they will be more tender if you do!

 I know these times sound very different, but I find crock pots cook at different temps.  My crock cooks hot/fast.  So, I go the lesser times stated.

If you use kale instead of the cabbage, put in at the end of cooking time.  On the low temp, put in the last 30 mins., on high put in the last 15 mins. or so.

I used some delicious "porchini mushroom salt" I bought on an afternoon out with my friend Jeanne.  It was a fun day thanks to St. Anthony... but my husband added much Tabasco sauce, subscribing  to the " I put that sh*t on everything", as did Madeline, and Julia and I added literally drops/drips of Shriracha sauce...

The options are endless!
Yours in health,
Natalie

Crock Pot Creamy Gingered Carrot Soup

It's that time of year again... it's almost fall, the cooler weather inspired me to make a crock pot soup!  Who doesn't love the crock pot?  It's my favorite kitchen appliance bar none!  I love easy, quick prep, with the slow, all day  cooked flavor of the crock pot!  I was craving a warm, Autumnal type soup, but had to wing it with what I had on hand... starting with a bag of carrots.
It turned out fantastic!   I love the sweet of the carrots and honey, with the salty, spicy, and bit of heat.  I did use measurements, because I usually wing it- but thought I would share, as Mrs. H requested I do so, after posting on Facebook, that I was making it!  This is for you Mrs. H:)

Crock Pot Creamy Gingered Carrot Soup

1- 2lbs bag of baby carrots (or 2lbs of carrots, washed and cut in chunks)


5 C water (or vegetable stock, or even organic chicken stock)

5 tsp. of organic vegetable base* ( I like Organic Better Than Boullion)

 *use only if using water as your base



2 lg onions coursely chopped

2 garlic cloves chopped or pressed

1 Tbl crushed ginger (fresh or* jarred)

All dumped right into the crock! EASY!



(*I like The Ginger People Organic)



1 tsp sea salt



1 tsp pepper (I used peppercorns)



1 bay leaf

1- 3 tsp hot sauce (I used Siracha sauce)


1- 3 tsp raw honey


1 C cashew cream (or soy cream, or coconut milk)


Put the the first 9 ingredients into the crock. (The honey and cream will be added later.)  Put on low, and cook for approx. 8 hours on low.  After cooking time remove the bay leaf and blend.  I used an immersion blender, which is really a must have for blended soups.  If you don't have one, blend in batches in your blender. (Be careful when blending hot foods in a blender- keep the top slightly ajar, and top with a towel.) Once blended, add the cream and the honey, and put on high for about 10 minutes, just to heat through.  Taste- add more honey of you like it sweeter, or add more hot sauce if you like a bit more heat!  As with any soups, you really can adjust ingredients to your tastes. You could add curry powder, use the coconut milk, and use soy sauce in lieu of salt, and have something more Thai/Indian.  You could omit the garlic, and use pumpkin spice for a more Autumn flavor.  Whatever you enjoy!

This certainly can be made anytime of the year... and makes a delicious cold soup in the summer!

I hope you make this simple, and nutritious soup!
Yours in health,
Natalie

Vegan Strawberry Ice Cream

Happy May Day friends!  What a nice way to celebrate... well, anything with this delicious ice cream!  Spring is here, and with that, soon will be berries galore...

I scream, you scream, we all scream for ice cream!  Here 's a wonderful recipe for homemade strawberry ice cream!  This one is my niece's favorite ice cream, of any sort, dairy or otherwise- so this one's for you Audrey!

Vegan Strawberry Ice Cream

1 1/2 pounds strawberries (fresh or frozen)

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

1/2 cup organic evaporated cane juice, or raw agave syrup

1 TBL raw honey

1 TBL vanilla extract, kirsch liquor, or orange liquor (optional)


1/2 tsp fine sea salt

If strawberries are fresh (that is preferable) rinse and hull.  Toss strawberries with the sweeteners, and put aside to macerate for up to an hour.  That step is optional, but makes a better strawberry flavor!! 

Next, put all ingredients into the blender, or use a immersion blender and blend until smooth.  Put into the fridge to fully cool, for at least an hour.

Use your ice cream maker as directed.  My Krups recommends about 25 minutes. 

*The cashew cream renders the creamiest, most like dairy custard ice cream, because of the fat content. Using the cashew cream, and raw agave, makes this a raw dessert.  A great combo, is half rice milk, with half coconut milk.
*The vanilla extract, kirsch liquor or orange liquor lend a depth of flavor, and the alcohol content helps to keep the ice cream scoop able after freezing in the freezer.
*The honey also adds a complexity to the sweetness of the ice cream, while also helping to keep the ice cream softer after freezing.
*If you omit the alcohol and/or the honey, allow plenty of time to defrost before scooping after it's been put in the freezer!

I hope you, and your family enjoy this excellent treat, as much as we do!
Yours in health,
Natalie

Vegan Creamed Spinach

Creamed spinach without the cream?  What's up with that?  I love me some creamed spinach.  I have often dreamed of the creamed spinach from Boston Market!!  Creamed spinach is one of my all time favorite side dishes... however, with many of my traditional favs, I would feel ill every time I ate it.  The butter, the dairy cream, the wheat flour, all didn't agree with me... or my family, and in regards to nutritionally, for the human race.  That my friends, is a whole different subject.

So again, the dilemma- how to have what I love without the boo-boo stuff.  Well, after honing my recipe after making it many a time, came up with a great copy-cat recipe!  If you love creamed spinach, this recipe is for you!

Creamed Spinach, minus the cream


1 lb.  frozen chopped spinach (defrosted)

 large white onion, chopped finely

2 garlic cloves (pressed, grated, or finely chopped)

1 cup cashew cream( you can substitute coconut milk, or almond milk)

1 TBL flour ( I use gluten free flour)

4 TBL Earth Balance spread  ( you can substitute olive oil, or 2 TBL  unrefined coconut oil)

1/4 tsp nutmeg
 
1/2 to 1 teaspoon sea salt

Saute the onion and garlic in the earth balance over medium heat,  until soft and translucent.  Add the flour, and cook until bubbly, 2- 3 minutes, whisking constantly. Add the cream a little at a time whisking constantly.  Cook until it is a creamy consistency. (Longer for the coconut milk or almond milk).   Add spinach, and cook 2 - 3 minutes.  Add nutmeg and salt, stir well.  Voila!

If using cashew cream, add a little water to the cream, to make it a bit more like the alternative milks.

You will find it hard to believe this isn't the real stuff.  Especially when using the cashew cream!  This is good, and good for you!

Enjoy!
Yours in health,
Natalie

Decadant Chocolate Coconut Milk Ice Cream!

This is a luscious, decadent, indulgence!  It is rich, creamy, and oh, so chocolaty, that will please even the most skeptical.  I choose coconut milk for ice creams, ( most often) as they have the closest 'mouth feel' to dairy ice cream.  This is due to it's high fat content- however, this is a healthy fat.  Let's clear up the 20 year misinformation that coconut oil and/or fat  is unhealthy, it is the contrary, it is very healthy!!

Making your own ice cream is so easy!  My Cuisinart Ice Cream Maker is one of my best investments in the kitchen- I love it!  At around $50.00, it has well paid for itself years ago!  At around $5 a pint for non-dairy ice creams, it is much more reasonable to make your own!  I watch for coconut milk to go on sale, and stock up!  Most recently, I found coconut milk, the Whole Foods 365 brand for only $1 a can!  Wha?  Yep, $1 a can, score!


Decadent Chocolate Coconut Milk Ice Cream

2 cans of coconut milk (or cashew cream, or other nut milks)

2/3 C of unsweetened cocoa powder

3/4 C organic sugar (or agave)
1 TBL vanilla extract
1 tsp sea salt
1/4 tsp xanthan gum (optional)




Blend in a blender, then cool in the fridge for an hour. ( It is excellent just like this, a sort-of mousse.)  Pour into your frozen ice cream maker bowl, and use your maker as directed.  Mine is for 25 minutes or so.  It will turn out like soft serve, and is fantastic!  You can freeze in an air tight container for a harder ice cream. 
This has an intense chocolate flavor- you can use less cocoa powder for a milder chocolate flavor.
Welcome to heaven my friend.

Enjoy!

Yours in health,
Natalie

Dairy free hot cocoa

My girls, although dairy free, do not miss out on much when it comes to food or drink... It is winter, and they LOVE to play outdoors, and go sledding, snow boarding, ice skating, or building a snowman.  So, hot cocoa, hot apple cider, chai, or hot tea is in order when they come in to warm up.  I have an easy recipe for hot cocoa that I use,  that they love! 
I grew up having dairy products, and regular hot cocoa in the easy to use canister.  I like this kind better.  I get the warm chocolaty goodness, without the guilt.

Dairy free hot cocoa

4 C unsweetened soy milk (any non dairy milk will do)

4 TBL agave nectar ( or organic cane sugar, brown rice syrup)

8 TBL unsweetened cocoa powder

1/8 tsp sea salt

Mix the soy milk and agave nectar, heat over a medium heat until just hot.  Stir in cocoa once the milk is hot.  I like to use a whisk- it makes the job much easier.  You can add cinnamon and nutmeg if you like, about 1/4 tsp. each.  I like to even do a little sprinkle of cayenne pepper for a bit of spice!

I hope this becomes a favorite at your house!

Yours in health,

Natalie

Easy Hummus (Chickpea Dip)

Bean dip, any bean dip is a hit at my house!  Love to make it for family, or when having friends over... Had hummus at my recent Party lite party, and a friend asked me to post it- Thanks Tammy!  Here it is!

Easy Hummus

1 can chickpeas

2 cloves garlic

1 TBL tahini (sesame seed paste)

2 TBL lemon juice ( or juice of 1/2 lemon)

1/4 tsp cumin

2 drops hot sauce (optional)

I use a food processor but a blender would work just fine.  Blend the garlic first, or you could use a garlic press.  Then all of the ingredients blended together, until creamy!  That's it!  Delicious and EASY!  Serve with pita chips, or tortilla chips, or crackers, or veggies!

You can do so many variations here... I like to add 1/4 C kalamata olives, or 1/4 C black olives, or 1/4 C roasted red pepper!

This is one you will make over and over.  Your family and friends will love it! 

Enjoy!
Yours in health,
Natalie

Pumpkin Ice Cream

There are many dairy-free ice cream options at the super market, and especially at the health food stores, but it is so easy and economical to make your own ice cream!  I have a Cuisinart ice cream maker that makes it so very easy!  We've tried them all, but my personal favorite brand of 'ice cream' is Coconut Bliss.  However delish, the small container is close to 6 bucks, yikes.  So, with trial and error, came up with my own coconut 'ice cream' flavors, and this is one of my favorites!!

Pumpkin Ice Cream

2 cans coconut milk ( I used 365 organic from Whole Foods- never use lite)
1/2 C pumpkin
1/2 C agave nectar ( I used Wholesome Sweeteners Organic Raw Blue Agave, but you could use organic cane sugar, brown rice syrup, even maple syrup)
2 tsp. pumpkin pie spice
2 tsp. sea salt
1/2 tsp. xanthan gum (optional, makes it extra creamy)

I blended it in the blender, then put the blender pitcher in the fridge for about an hour to cool.  I poured the ingredients into the freezer bowl of the ice cream maker, and ran the machine for about 25 minutes.
You can eat immediately, or put into a freezer safe container.  I put salty pecans on top, and it was magical!


Enjoy!

Yours in health,

Natalie

Brown Rice Crockpot Breakfast

I love my crockpot!  The uses are endless... The most underused purpose for this wonderful cooking tool, is breakfast.  Here is an easy and delicious, whole grain, gluten-free, vegan breakfast that will be waiting for you when you wake up!

Brown Rice Crockpot Breakfast:

1 C short grain brown rice

1 C rice, soy, or almond milk

1 C coconut milk (SO DELICIOUS vanilla)

1/2 C pumpkin (you could use applesauce, chopped apple, apple butter, pumpkin butter, etc.)

1/2 C walnuts (any nut you choose)

1/4 C raisins ( or any dried fruit, i.e. cranberries, dates, etc.)

1/4 C agave syrup ( or 100% maple syrup, or honey)

2 tsp. pumpkin pie spice ( or apple pie spice, or cinnamon)

1 tsp. sea salt

oil

Grease the inside of the crockpot with a bit of olive oil, or earth balance spread, or coconut oil.  Put all ingredients into the crock, mix well with a fork to incorporate the pumpkin.  Cook on low for 8 - 9 hours.

(My crock cooks fast/hot, so I cook this no more than 8 hours, and add an extra 1 C of water, and in the a.m. I need to add another 1 C of water.)

When you wake up, your house is perfumed with what smells like pumpkin pie ( or apple pie)!  AND no need to cook, your breakfast is ready!  Enjoy!

Yours in health,
Natalie