Membership
Join our Membership
and get Healthy
Today! JOIN NOW!

Search for Recipes/Blogs/Topics


Powered by Google

Maintenance

PROFILE

charity_desc.txt

Description

charity_longdesc.txt

    • Thai Peanut Pasta (Gluten-free)

    • Bookmark and Share
    •  11/28/2011 11:05:27 AM
    •  

      Here is another great recipe that was inspired from Leslie Cerier's book 'Gluten-Free Recipes for the Conscious Cook'. My kids loved it!

       

      Thai Peanut Pasta

      1 8 oz box of Soba noodles (or other gluten-free pasta)

      1 lb of asparagus

       

      For the Sauce:

      1 cup cilantro

      1/4 cup fresh mint leaves

      3 TBS fresh lime juice

      1/4 cup peanut butter

      1/2 cup water

      2 TBS cornstarch

      4 cloves of garlic

      1 tsp tamari

      1 TBS maple syrup

      a pinch of chile flakes or cayenne pepper

      3 TBS peanut sauce, optional

      3 TBS hoisin sauce, optional

       

      Cook the noodles according to the package instructions. Steam the asparagus or add it to the boiling water with the noodles.  For the sauce, combine all of the ingredients in a food processor and pulse until smooth.  Then pour the sauce into a large sauce pan and bring to a boil over medium heat.  Add the noodles and the asparagus and combine well.  Serve while hot.  This also tastes great the next day served cold!

    • Leave Comment
    • Banana Spelt Scones

    • Bookmark and Share
    •  11/22/2011 4:30:09 PM
    • This recipe was made by my cute sister-in-law.  She has sensitivities to wheat, and always comes up with the best wheat-free recipes.  You can see her site here.

       

      Banana Spelt Scones

       

       

       

       

       

      2 1/4 cups Spelt flour

       

      1/2 cup old fashioned oats

       

      1 tsp cinnamon

       

      1 tbsp baking powder

       

      1/2 tsp salt

       

      6 tbsp butter or earth balance

       

      3 ripe bananas

       

      2 tbsp coconut milk (or any milk)

       

      1 tsp vanilla

       

      1 tbsp honey

       

      Preheat the oven to 425ºC

       

      Grease a large cookie sheet.

       

      Mix the dry ingredients in a large bowl then cut in the butter until it is crumbly

       

      Mash the bananas with the milk, vanilla and honey

       

      Add the banana mixture to the dry ingredients and stir until blended.

       

      You may need to add more flour depending on how moist your mixture is, place in lightly floured surface and pat into a 3/4" thick circle. Cut into 12 wedges.

       

      Bake for 14-16 mins

    • Leave Comment
    • Banana Spelt Scones

    • Bookmark and Share
    •  11/22/2011 12:25:02 PM
    •  

       

      Banana Spelt Scones

       

      Maybe it's because I am in the UK right now but I had a craving for some scones and had some ripe bananas so here is the latest recipe!



      Banana Spelt Scones


      2 1/4 cups Spelt flour


      1/2 cup old fashioned oats


      1 tsp cinnamon


      1 tbsp baking powder


      1/2 tsp salt


      6 tbsp butter or earth balance



      3 ripe bananas


      2 tbsp coconut milk (or any milk)


      1 tsp vanilla


      1 tbsp honey



      Preheat the oven to 425ºC


      Grease a large cookie sheet.


      Mix the dry ingredients in a large bowl then cut in the butter until it is crumbly


      Mash the bananas with the milk, vanilla and honey


      Add the banana mixture to the dry ingredients and stir until blended.


      You may need to add more flour depending on how moist your mixture is, place in lightly floured surface and pat into a 3/4" thick circle. Cut into 12 wedges.


      Bake for 14-16 mins

    • Leave Comment
    • How to clean leeks

    • Bookmark and Share
    •  11/17/2011 10:22:40 PM
    •  

      Leeks add a wonderful flavor to almost any recipe that calls for onions.  I told the students in my cooking class that I would post a quick tutorial. 

       

      Leeks grow straight up out of the ground which causes quite a bit of dirt to get into its crevices. Most recipes use just the white and yellow part and discard the green tops. 

       

      The easiest thing to do is to just chop off the green tops and a little of the bottom.  Then slice the leek in half lengthwise.  Hold the half under running water and run your fingers through each "layer" to thoroughly remove the dirt. Them simple slice the leeks to the desired width.  For my favorite leek soup recipe click here.

       

    • Leave Comment
    • "Healthy" Chocolate Mousse - 2 ways!

    • Bookmark and Share
    •  11/14/2011 6:44:06 PM
    •  

       

      With the holiday season upon us I thought I would share with you a recipe that I will be doing on Channel 2 News tomorrow.  This is a healthier way to enjoy a little chocolate.  You might be a little skeptical of the first one, but it passed the kid-test; they loved it even after I told them what was in it.

       

       

      Creamy Chocolate Pudding

      2/3 cup of semi-sweet choc chips (look for a brand that is dairy-free like Guittard or Ghiradelli)

      1/2 cup of Almond milk (I prefer the vanilla)

      1 baked yam (after it's been cooled, peel removed)

      1 avocado, peel and seed removed

      2 TBS pure maple syrup, optional

      Melt the chocolate chips and then combine all of the ingredients into a high-powered blender.  Pulse until smooth.  Pour into a prepared pie crust (I love the graham crust) or simply eat it by itself.  Let it refrigerate for about 30 minutes to let it set up.

       

      This next recipe is very similar to the first.  The main difference is that I substituted Silken Tofu for the yam and the avocado.  I also added some peanut butter.

       

       

       

       

       

      Chocolate Peanut Butter Pie

      2/3 cup of semi-sweet choc chips (look for a brand that is dairy-free like Guittard or Ghiradelli)

      1/2 cup of Almond milk (I prefer the vanilla)

      1/2 cup peanut butter

      12 oz Silken Tofu, drained

      1 TBS vanilla

      2 TBS pure maple syrup, optional

      Melt the chocolate chips and then combine all of the ingredients into a high-powered blender.  Pulse until smooth.  Pour into a prepared pie crust (My kids love the mini graham crusts that come 6 to a package).  Let it refrigerate for about 30 minutes to let it set up.

      These are decadently rich, and no one would know they are made with TOFU!

       

    • Leave Comment
    • Sugar-free, Gluten-free Brownies!!!

    • Bookmark and Share
    •  11/9/2011 10:58:00 AM
    •  

       

      I've decided to go Gluten-Free and Sugar-Free for 30 days!!!

       

      Yikes.  For starters, I have a wicked sweet tooth.  You can read more about that here.

       

      With the holidays coming up I really wanted to make sure that my body was clean from the white powdery substance that I have been known to abuse:)  I will still allow myself natural sweeteners like honey, maple syrup, and stevia, but none of the processed sugars.  This essentially means that if I want a treat I need to make it myself (so that I know exactly what is in it).  I have found that it is so much easier to resist the temptations of sugar (that I swear seem to surround me regularly) when I know I can go home and still have a treat - just a healthier one.  For me it helps when it's not total deprivation.

       

      The reasons for giving up gluten are a little harder to explain. I'll do my best - without completely exposing how crazy I can be.  Basically I had a conversation with myself - that's the long and short of it.  I believe we each have a body and a spirit.  Our spirit knows exactly who we are, where we came from, and where we are going.  It knows exactly what our strengths and weaknesses are, and it can pretty much see the big picture of how to get us where intrinsically we want to be.  Our body on the other hand isn't always so co-operative.  It has natural (or carnal) tendencies that we sometimes need to discipline.  Sometimes it needs to be reminded about the big picture as opposed to the immediate fix.  Sooooooo, I decided to have a conversation with my spirit.  I wanted to know what areas of my body/lifestyle were slowing me down from achieving the body and the health that I want.

       

      It gave me 2 answers (both of which it has been hinting to me for months) - GLUTEN and SUGAR.

       

      Why gluten you might ask?  I asked the same thing.  All I can really tell you is that many people have sensitivities to it without really knowing.  Too much gluten (which is the protein found in wheat, spelt, rye, kamut, and barley) can interfere with our natural bodily functions like metabolism and nutrient absorption.  Gluten is in almost everything that average American eats (try giving it up for a while and you'll see exactly what I mean).  Some experts believe that the mere quantity we are eating has created sensitivities or allergies to it.  A lot of the wheat in our country now carries a lot more gluten in it than it did in the past.  This protein is a natural pesticides, and so many crops have been genetically modified to contain extra gluten.  (This allows for more crop production.)   I don't know EXACTLY why I need to avoid it, but I got the impression that I needed to give it up for 30 days.  And so I am.

       

      This of course means that I am trying out new recipes.  Some have been great; some not so great (like my first gluten-free bread - not so yummy). I read a phenomenal book called "Gluten-Free Girl" (she also has a fabulous blog with the same name) which completed inspired me.  I also came across a great book called "Gluten-free recipes for the conscious cook" by Leslie Cerier.  This recipe for brownies was adapted from one in her book.

       

      Brownies

      1 cup apple juice (if you have a juicer, just throw in a few whole apples)

      1/4 cup melted coconut oil

      1/2 cup maple syrup

      3/4 cup ground almonds (I used the leftover pulp from making almond milk, but you could just put almonds in your food processor and grind)

      2 eggs, lightly beaten (ideally these would come from a local farmer that you trust - I'm lucky enough to have chickens in the backyard)

      1/2 cup cocoa powder

      1/4 cup coconut flour

      1/3 cup brown rice flour

      1 tsp baking powder

      1/2 tsp salt

      Preheat the oven to 350 degrees.  Lightly oil a 9 inch square or round pan.

      In a mixer combine all of the ingredients and stir until well combined.  Pour the batter into the greased dish and bake for 30 minutes.  It is ready when a toothpick inserted comes out clean.  Cool for at least 30 minutes before cutting.

      I cut mine and then froze them in a ziplock container.  That way I can have a healthy treat when ever I am tempted by the evil stuff :)

       

    • Leave Comment
    • Scary mask bean dip with veggies

    • Bookmark and Share
    •  11/1/2011 8:05:48 AM
    • I saw this cute idea on Rachel Ray today and I thought I just had to try it out for our Halloween party

      The first thing you will need is any kids mask like this one (I bought it at Hobby Lobby):

       

       

      Here is what I put in the dip:

      15oz can of garbanzo beans, drained

      juice from a small lemon

      1 tbs of tahini

      3 cloves of garlic

      1/2 tsp of salt

      2 tsp of pesto (optional, but I loved the flavor this added)

      1/2 bunch of cilantro

      1 avocado

      4 oz of cream cheese, softened

      4 oz of goat cheese (I rarely use cheese, but thought it would help hold the "mask" together)

      Put all of the ingredients in a food processor and blend until it reaches the desired consistency.

      Keep in mind that hummus is pretty hard to screw up.  Just add or omit ingredients at your discretion.

       

       

       

      Line the mask with plastic wrap and fill it with the bean dip.  Place it in the refrigerator for at least 30 minutes.

      Once the dip has hardened up a little, gently turn it over onto a tray and peel away the plastic.  Brush half of the mask with pesto and the other half with pureed sun-dried tomatoes.  For the eye socket I used a fresh sage leaf and an olive with pimento.  The mouth is sun-dried tomatoes with sliced almonds.  The eyebrows are cucumbers.  Then simply surround the mask with veggies and crackers.  Get creative and let the kiddos help out!

       

      As a side note, I thought I would share a little something that I did with my kids last Halloween.  Before the big day I went out and got them each a gift that I knew they would love.  For example, littlest pet shops for my girls, a football for my oldest and stuff like that.  We all went trick-or-treating and had a blast. Of course the kids ate some of their candy as we were out.  When we got home they each dumped their candy out on the floor and then I brought out each of their very tempting gifts.  I told them that they could choose 3 of their favorite candies and their gift (and then give me the rest of the cnady) OR they could simply keep all their candy.  I was shocked at how quickly they each chose their gift (I think it helped that they still got to keep 3). Anyway, it was a big success and we all went to bed happy that night!

    • Leave Comment
Archived Entries

The Whole Food Mommies Community