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 Walnut Pancakes

My daughters love having a warm breakfast.  Their favorites are pancakes, french toast, and waffles!  It is easy and quick to make any of these from scratch!  It cracks me up, that anyone spends money on pancake mix, when most often, we all have the few ingredients in our kitchen.
I love to add applesauce, banana, sweet potato, or pumpkin to pancakes, even waffles and french toast, to add more flavor, make it more fun, but mostly to make it more nutritious!   Today, I made pumpkin walnut pancakes.  This recipe is adapted from my Betty Crocker Cookbook that I received as a wedding gift, some 14 years ago...  I started cooking at 8 years old, taught by my Mom's OLD Betty Crocker Cookbook- I wonder where that copy ever went, it felt like a special friend...

These pancakes are so EASY to personalize- with toppings, different nuts, different additions, make gluten free, etc... Make some today!

Easy Pumpkin Walnut Pancakes

1  organic egg
1 cup whole wheat pastry flour (or gluten free all purpose baking flour, such as Bob's Old Mill)
3/4 C non dairy milk ( I used SO Delicious coconut milk, but soy, rice, almond, or oat milk would do)
1/4 - 1/2 C pumpkin (or applesauce, bananas, chopped fruit like apples, peaches or pears!)
1 TBL agave nectar ( maple syrup, raw honey, or organic cane sugar)
2 TBL cold pressed canola oil (or other cold pressed oil, I've even used olive oil here)
3 tsp baking powder
1/4 tsp sea salt
1/4 tsp pumpkin pie spice ( or apple pie spice, cinnamon, or vanilla)
1/2 C chopped walnuts ( or other nut, my fav here is pecans)

Earth Balance or Smart Balance
Coconut oil or other cold pressed oil for frying

Beat egg in a bowl until fluffy.  Add in remaining ingredients and mix just until incorporated.  Heat griddle or skillet over med. heat.  Use the coconut oil, or other oil to grease the pan/griddle.  Pour scant 1/4 C batter.  Cook pancakes until puffed and dry around the edges, with several bubbles coming up through the cake.
Turn and cook the other sides until golden brown.  The second side, seems to always cook more quickly!

-You can make these just plain pancakes, just do not add the fruit, nuts or spice.

-I love to use 1/2 oats and 1/2 flour to make super nutritious pancakes.  Use quick cooking oats if not making the batter the night before.  Regular oats work fine if you make the batter the night before!

-I usually do not add the nuts to the batter, I sprinkle on the pancake while cooking- putting more on mine and Julia's and less on Maddy's. 
-I like to make the pancake batter the night before, and put in the fridge so it is ready to go.  I do like the batter this way- it seems to soften the flour from the soaking.  I need to add a couple splashes more of the milk, because it gets thicker overnight.  The pancakes seem to take longer to cook when I make the batter the night before, so I start at a lower cooking temp. to allow the pancakes to cook through.
- I ALWAYS double, sometimes triple the recipe!  Doubling the recipe makes enough for my family for one meal, doubling the recipe makes enough pancakes for my daughters to have 3 meals.  I refrigerate the leftovers, then warm in the toaster.  You can freeze the cakes too.  You'll need to freeze them on a cookie sheet, after frozen, put them in a freezer safe container or bag.

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

Blueberry Maple Syrup recipe

My daughters love french toast, waffles, and pancakes!  These are their favorite breakfasts by far... To mix it up a bit, I like to serve fun syrups sometimes.  Blueberry and strawberry syrups, remind me of going to restaurtants that had a selection of syrups to choose from.  However, those syrups are junky to say the least.
Here is an easy, delicious way to make your very own berry syrups, that are not only healthy, but beautiful and delicious!  These syrups are great to serve to guests for breakfast, or brunch.

Blueberry Maple Syrup

1 1/2 C fresh or frozen blueberries (or strawberry, or mixed berry!)
   1/2 C maple syrup (100% real maple)
pinch of sea salt  (optional)

Warm in a pan on medium just until a few bubbles appear.  Take off the heat and allow to cool.  Either mash with a potato masher for a 'chunky' syrup, or put some or all into a blender.  I like that there is the actual fruit in the syrup, but you could strain the syrup if you prefer.  That's it!  Delish!

Enjoy!
Yours in health,
Natalie