Category Archive recipe ideas

dairy-free ice cream

Dairy-free Ice Cream

Ingredients

Vanilla Banana Ice Cream:
3 large ripe bananas, peeled
Seeds from 1 vanilla bean, or 1 teaspoon pure vanilla extract

Chocolate Banana Ice Cream:
3 large ripe bananas, peeled
3 tablespoons Dutch-processed cocoa powder
1 tablespoon virgin coconut oil

Strawberry Banana Ice Cream:
2 large ripe bananas, peeled
1 cup frozen strawberries

Directions
Watch how to make this recipe.
Special equipment: an 8-by-5-inch loaf pan

For the vanilla banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.

Put the banana chunks and vanilla bean seeds in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to a bowl and put in the freezer.

For the chocolate banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.

Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to a bowl and put in the freezer.

For the strawberry banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.

Put the banana chunks and strawberries in a food processor and process. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps.

To assemble the Neapolitan banana ice cream: Scrape the vanilla-banana ice cream into 1 end of an 8-by-5-inch loaf pan so it fills about 1/3 of the length of the pan. Use a rubber spatula to push it back a bit if you need to before adding the chocolate-banana ice cream next to it, filling the middle third of the pan (it’s ok if they run together a bit). Scrape the strawberry-banana ice cream into the other end of the pan. Serve right away or freeze until ready to serve. To serve, run an ice cream scoop down the loaf pan to make 3-flavored scoops.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/neapolitan-banana-ice-cream.html

Eat Salads

Four Reasons To Eat Salads

1. Eat Salads for the Fiber

This fiber is for good colon health as well as a healthy microbiome that we are just learning how it benefits overall health in every part of the body.

2. Eat Salads for the Antioxidants and Vitamins

There are vitamins and antioxidants we can’t really get any other way, plus there may be other nutrients we have not yet learned about. A healthy variety of greens and vegetables.

3. Eat Salads to Lower Calories

There are fewer calories and you can bulk up by eating more.

4. Eat Salads for Good Fats

You can add fruit to your salad like avocados or at seeds and nuts or olive oil based dressing to make it nutritious and interesting.

Just do it!

when eating out

When Eating Out

Find places that have all the good foods and choose wisely. We find Mucho Burrito a good choice for us. We choose the burrito bowl.

kichari

Kichari

  • 2 tsp black or yellow mustard seeds
  • 2 tsp cumin seed (or ground – add later)
  • 1 tsp coriander seeds (or ground – add later)
  • 1 tsp fennel seed
  • 1 tsp fenugreek seed
  • 4 – 6 whole cloves
  • 2 Tbsp coconut oil
  • 1/2 yellow onion, diced
  • 2 – 3 cloves garlic, minced
  • 1 – 2 Tbsp fresh ginger, minced
  • 2 tsp turmeric
  • 1/4 tsp cardamum
  • pinch of asafetida (optional)
  • 1 cup brown basmati rice OR quinoa
  • 1 cup split mung dhal OR red lentils
  • 4 – 6 (or more) cups of water, veg or bone broth
  • 1 – 2 Tbsp lemon juice
  • Salt, to taste
  • 1 cup frozen green peas (optional)
  • 1 – 2 cups cooked vegetable combination (optional) — broccoli, sweet potato, spaghetti squash, carrots, cauliflower, etc.
  • 1/2 – 1 can preservative-free coconut milk
  • Cilantro, for garnish (optional)

Soak rice (or quinoa) and dhal (or lentils), with a squeeze of lemon juice in each bowl. Add kombu, if using. In the morning, rinse well. Heat a heavy-bottomed pot on medium heat. Add whole spices (mustard seed, cumin seed, coriander seed, fennel, fenugreek, cloves) and dry-saute until spices just begin to pop a little. Add ghee or coconut oil and onion. Saute until onions soften a little. Add garlic, ginger and ground spices (turmeric, cardamum, asafetida) and saute a little longer, adding a bit of water if things get sticky or start to burn. Stir in your grain and bean of course, with water or broth. Bring to a boil, cover and simmer for about an hour or longer. If you want it to be more of a congee keep adding water and cooking longer. Stir in lemon juice and optional add-ins. Adjust for taste.

adapted via Nourish ~ Real Food | Sara Bradford

lentil-stew

Lentil Stew

  • 3 Tbsp coconut oil
  • 1 small yellow onion, finely diced
  • 1 tsp sea salt
  • 2 tbsp minced fresh ginger
  • 3 garlic cloves, coarsely chopped
  • 5 cups Mineral-Rich Veg Broth
  • 1/4 tsp chili pepper flakes
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/4 tsp ground cumin
  • 1 cup dried red lentils, rinsed and drained
  • 3 large carrots, diced
  • 2 cups loosely packed spinach
  • 1/4 cup loosely packed, fresh cilantro, chopped
  • 1 tsp freshly ground pepper

Heat oil in a large saute pan over medium heat. Add onion and 1/ 2 tsp of salt, and cook, stirring occasionally, for 10 minutes. Puree the ginger, garlic, and 1/4 cup of the water in a small food processor and then add the puree to the onion in the saute pan. Cook for 5 minutes more. Add spices and cook, stirring, 1 minute. Stir in the lentils and remaining 4 3/4 cups of water, cover and cook over low heat for 20 minutes. Add carrots and remaining 1/2 tsp salt and simmer for an additional 30 minutes. Stir in the spinach and simmer, uncovered, for 5 minutes. Stir in the cilantro and pepper. More water can be added to thin out stew to pour over rice.

adapted via Nourish ~ Real Food | Sara Bradford

Squash Smoothie

Squash Smoothie

A classic breakfast meal

  • 1/3 cup Pumpkin Puree (or cooked butternut squash)
  • 1 cup Almond Milk
  • 1 banana (frozen or fresh + ice)
  • 1 Tbsp almond butter
  • 1 tsp maple syrup
  • 1 Tbsp hemp seeds
  • 1/2 tsp cinnamon
  • 1/8 tsp EACH ground ginger, cardamom
  • pinch cloves
  • scoop protein powder
  • vanilla extract
  • 1/8 tsp sea salt

Blend. Drink. Yum.

adapted via Nourish ~ Real Food | Sara Bradford

Sweet Potato Bean Salad

Sweet Potato Bean Salad

You can easily sub black beans in for adzuki — though adzuki’s are wonderfully easy to digest

  • 2 medium sweet potato, diced
  • 1 red onion, diced
  • 1/4 cup olive oil
  • 1 cup fresh cilantro, chopped
  • 1 can adzuki beans (1 1/2 cups fresh)
  • 1 yellow or orange bell pepper, diced
  • 1 clove garlic, minced
  • 1/2 – 1 tsp chili flakes
  • Juice of 1 lime
  • 1/2 tsp EACH sea salt and black pepper

Place sweet potato, onion and some olive oil on a baking sheet into a 450 F oven for 25 minutes. Meanwhile, toss cilantro, bean and pepper in a bowl. For the dressing, combine garlic, chilis, lime juice, salt and pepper. Add 1/4 cup olive oil and shake or blend. When sweet potato is done toss everything together. Eat!

via Nourish ~ Real Food | Sara Bradford

turmeric

Get Turmeric into Your Daily Life

turmericToss with Roasted Veggies: this is a beauty because you can both roast turmeric to make it soft and full of flavour, or you can just sprinkle powdered turmeric all over your roast. Easy!

➞ Recipe: Simply add turmeric, chopped, to root vegetables when roasting, OR, sprinkle powdered turmeric over the veggies (or BOTH!)

Grate into Salads: this is my super-trick for practically anything (works especially well with broccoli – if your kids won’t eat broccoli, try grating it into stuff. They won’t notice and you can put heaps in!).

Love this post excerpt via Live Energized

dehydrate

Chai Granola

CHAI GRANOLA

gluten-free, grain-free, low glycemic indexspices

Soak 4 cups of nuts for about 8 hours (I use walnuts). Rinse and strain.

Add to a bowl with:

  • -1 cup shredded unsweetened coconut
  • -1/2 cup almond meal flour
  • -1 cup applesauce with no added sugar
  • -20 drops of vanilla liquid stevia
  • -1/4 cup coconut sugar

In a separate bowl mix:dehydrate

  • -2 tbsp chia seed meal
  • -2 tsp cardamom (lower amount if it is really fresh)
  • -2 tsp cinnamon
  • -1 tsp ginger
  • -1/2 tsp sea salt

Combine the two bowls. Dehydrate (or bake in oven at lowest heat) at 115 degrees overnight, or until it’s dry and crunchy.

adapted from SpunkyCoconut