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Posts Tagged recipes

Soaked Pancakes from Nourishing Traditions

Soaked Pancakes from Nourishing Traditions

Ingredients:

  • 2 cups freshly ground whole wheat pastry flour (or spelt, kamut flour)
  • 2 cups yogurt, buttermilk or kefir  (I used raw milk with 2 tsp of apple cider vinegar)
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 T melted butter

Preparation: Soak flour in yogurt (or buttermilk/kefir) in warm place for 12-24 hours.

After soaking time, add eggs, salt, baking soda, and melted butter.  Add water if necessary to obtain the desired thinness. Cook on a hot, oiled griddle or cast iron skillet.  Serve with melted butter, real grade B maple syrup, raw honey, berry syrup, or fruit butter.

NOTE:  When I first learned about soaking grains, I was nervous.  Leaving grains out with milk overnight?  It sounded like a quick invite for food poisoning.  After many hours of research and many more food experiments, I am a believer.  Soaking grains allows a natural fermentation to occur that increases the absorption of nutrients.  To learn more, check out Whats the Fuss About Soaking Grains by The Nourishing Gourmet.

Weekly Recipe Roundup: Cinnamon Buns, Sweet Potatoes, Girl Scout Cookies, and Honey Lime Enchiladas

Once upon a time, I didn’t know how to cook.   As newly-weds, we ate stroganoff for dinner every week along with cheesy soup, enchiladas, and cereal.  The day quickly came when I thought one more bite of stroganoff would KILL me.

I hounded people for recipes like a moth begging for light.  My survival depended upon it.

Our stroganoff death-binge taught me one thing.

I like variety.

I rarely make the same thing twice, unless the dish is beyond incredible. When it comes to healthy eating, you have to be willing to “shake it up a bit.”  Living off of lettuce alone may increase your chances of looking awesome in that bikini, but after a while you are going to binge on something not-so-amazing.  Matt Stone in Diet Recovery teaches that dieting is like holding your breath.  You can only hold it for so long.  Eventually you are going to have to breathe again if you want to live.

Changing up my meals makes healthy food exciting.  Plain and simple. It helps me learn my boundaries and avoid the deprivation/binge cycle of dieting.

Here are some of our favorite recipe finds this week:

Now it’s your turn to share.  What amazing recipes did you concoct this week?

How To: Make Baby Formula with Goat’s Milk

Damaris at Kitchen Corners has an awesome recipe for homemade infant formula and so does Lindsay over at Passionate Homemaker with her Natural Goat’s Milk Formula.  To make my baby formula, I mixed the two of them together, tweaked things around, and created a formula that helps feed “little-miss-hungry” when breastfeeding was no longer an option.

Infant Formula

  • 2 cups goat milk
  • 2 cups water
  • 1 1/2 tsp blackstrap molasses
  • 1 tsp infant probiotics
  • 2 tsp organic maple syrup
  • 1 tsp sunflower oil
  • 1 tsp olive oil
  • 1 tsp coconut oil
  • 1 tsp nutritional yeast

Combine ingredients in a mason jar and stir with a wooden spoon.  Just FYI, the formula only last for 24 hours in the refrigerator.  I can now make this formula with a baby on the hip and a toddler hanging off my ankle.  Its pretty simple once you get the hang of it.

I also supplement with Dr. Christopher’s KID-eMins, Barlean’s O-mega Oil, and a DHA vitamin drop.  Because baby girl’s favorite food is packed with vitamin C, I didn’t worry so much about adding the acerola powder.

One thing is for certain: little girl loves this formula.

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As noted in our disclaimer below, take any and all health information and make your own informed decision.  We are not licensed pediatricians.  If you have any concerns about feeding your child this formula, please consult your doctor.

Cinnamon Face Mask

Homemade face masks are awesome for many reasons.  One, inexpensive.  Two, chemical free.  Three, rejuvenating.  The following Cinnamon Honey Face Mask is my mask of all masks.  Cinnamon and honey are drizzled over my pores multiple times a week equates to pure bliss.

Cinnamon Honey Face Mask

1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soft honey
Juice from 1/4 lemon (omit for sensitive skin)

Mix together cinnamon, nutmeg, honey, and lemon into a thick paste.  Gently apply mask on face and put your feet up with a good book for thirty minutes.  At first, this mask provides a gentle burning sensation, but it wears off.  Wash gently from skin with warm water and enjoy your newly detoxified skin!

How To: Make Vegetable Broth Powder

My kids and I have this little game we like to play. I say “guess what?” and they reply with “chicken butt.” It is the only time they are allowed to say the word “butt.” Needless to say, they love the game very much.

Now it is our turn.

Guess what?

No.

Not chicken butt.

Homemade vegetable broth powder is amazing and easy to make. One of the main ingredients in this vegetable broth powder is nutritional yeast. It looks something like this:

what nutritional yeast powder looks like.

Nutritional yeast can be found in the bulk aisle at most food stores in the form of flakes or powder.  A complete protein with high levels of B-complex vitamins, nutritional yeast is a friend to all.  Sprinkled on homemade popcorn, mixed in green smoothies, and/or  spread over a hot pan of roasted potatoes – nutritional yeast is simply amazing… but not on ice cream.  Trust me on that one.

I use this broth in soups and in place of salt on many of our favorite dishes.  The beginning price may be daunting, but the dried herbs will store and result in multiple batches of powdery goodness.  Make it by the bulk and enjoy it for a very long time.

Vegetable Broth Powder

2 cups Nutritional Yeast
1/2 cup sea salt
2 Tablespoons onion powder
1 Tablespoon turmeric
2 teaspoons dried dill weed
2 teaspoons marjoram (optional)
2 teaspoons dried powdered lemon peel (optional)
1 teaspoon celery seed
1 teaspoon basil
1 teaspoon powdered thyme
1 Tablespoon dried parsley

Incorporate everything from nutritional yeast to parsley in a dry blender.  With the lid firmly attached, blend spices until a smooth powder forms. This broth powder loves to be stored in an air tight container inside of a kitchen cupboard.  To make veggie broth, add 1 tbsp of powder to every quart of water.

With an insanely long shelf life, it will (most likely) outlive the life of my son’s eternal goldfish swimming around next to my kitchen sink lovingly named KaKaPooPoo, Hand, and Small.

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The majority of my spices were purchased online through Mountain Rose Herbs and nutritional yeast can be purchased on Amazon.  Simple.  In the end, I didn’t have to leave the house at all to purchase a two-year-supply of vegetable broth powder.  Love it!

Blueberry Peach Salad with Orange Vinaigrette

It is snowing outside and despite the fact that it is November, I am shocked.  Warm autumn afternoons lulled me away into the belief that fall weather would last forever.  When the temperature drops, I abandon raw salads for warm squashes and vegetable soups because my body craves and needs warmth from my food.  But despite the coldness, this salad is amazing.  The combination of blueberries and peaches with cucumbers and belle peppers satisfies even my two-year-old.

Don’t be tempted to make the dressing in a large quantity for the future…I learned the hard way that this dressing is simply better fresh.

Blueberry Peach Salad with Orange Vinaigrette

From Healthy Mama

  •  3 cups mixed lettuce, chopped
  • 1 cucumber, peeled and chopped
  • 2 small peaches sliced into small pieces
  • 1 green belle pepper diced
  • 3/4 cup blueberries
  • Juice of 1/2 orange
  • 1 tsp. apple cider vinegar
  • 4 tbsp. olive oil
  • 1/2 tsp. sea salt
  • dash of cayenne pepper

Instructions

Combine orange juice, vinegar, oil, salt, and pepper in a dressing container.  Arrange all salad ingredients in layers on a large plate. Pour the dressing over the salad and serve.

Cinnamon Almond Butter Banana Rice Cakes

Gluten Free Snacks

Hi Friends! It has been a very long time since I have posted anything new on this blog and I apologize for the silence. Our family had quite the summer due to a lost pregnancy followed by a scary accident in the kitchen. Needless to say, I will never be creating or cutting an ice cream cake ever again. In fact, I am pretty sure that I will never be allowed to touch anything sharper than a butter knife in the near future.

And I am perfectly okay with that.

As long as I am permitted to operate my vitamix, life will go on.

Luckily, one of our favorite snacks doesn’t require anything sharper than a butter knife… and it is super easy to make. My six-year-old has claimed bragging rights to this snack because his creations always taste better than mine. And that my friends, is motherhood victory at it’s very best.

So, let’s get cooking!

 

Cinnamon Almond Butter Banana Rice Cakes

Ingredients:

  • Rice cakes (organic when possible)
  • Almond butter
  • Bananas
  • Cinnamon

Slice banana into thin round wedges and set aside.  Carefully spread a thick layer of almond butter on top of a rice cake.  Top with bananas and a generous sprinkle of cinnamon.  Rice cakes never tastes so good.

 

Vegan Strawberry Apple Butter

Crockpot Apple Butter with Strawberies

Life is always worth celebrating… especially when jars of strawberry-apple butter are in the refrigerator.

 

vegan applebutter with strawberries

 

Strawberry Apple Butter

12 medium apples, unpeeled, cored and thinly sliced
3 tsp. ground cinnamon
1 tsp. teaspoon ground allspice
1/2 tsp. ground cloves
4-5 cups washed and pureed strawberries
1 tsp. liquid stevia

Toss apples, cinnamon, allspice, cloves, strawberry puree, and stevia into an oversized crock pot.  Bake on medium to high heat (for approximately four hours) until apples are soft.  Transfer apples and strawberries in small batches into a blender or vitamix.  Blend until smooth.  Store jam in the freezer or refrigerator in mason jars or specific freezer containers.  Tip:  Leave 4-6 inches of air space at the top of containers that will be placed in the freezer.

 

Strawberry-Pear Salad with Curry Vinaigrette

Vegan Salad with pears, strawberries, and curry dressing.

Strawberry-Pear Salad with Curry Vinaigrette

Salad greens of your choice – washed and prepared
Strawberries – washed and cut
Pears – washed and cut into cubes
Pecans – crushed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 teaspoons maple syrup
1 teaspoon curry powder
2 teaspoons mustard – with no sugar, coloring, or preservatives
1 pinch Salt and pepper to taste

 

In a salad dressing container – combine balsamic vinegar, olive oil, maple syrup, curry powder, mustard, and salt/pepper.  Shake or stir until smooth.

Toss together salad greens, strawberries, pears, and pecans on a plate or in a bowl.  Drizzle dressing over salad and enjoy.

 

Vegan and Gluten-Free Fajita Rice Bowls with Mangoes

Gluten Free and Vegan Fajitas

There are three things you should know about me.

1.  If given the choice, I would choose a mango over chocolate any day.
2.  Summer time reading by the pool is one of my favorite activities.
3.  Mangoes + a hot summer day = one happy Angie.

Today was overcast and rainy.  The boys and I spent the day rotating between outside and inside activities… and when dinner time came, I knew we needed a little sunshine in our food.

This is when I introduce you to Vegan and Gluten-Free Fajita Rice Bowls with Mangoes.  Hold on to your taste buds, because this dish is amazing.  Seriously.

 

Vegan and Gluten-Free Fajita Rice Bowls with Mangoes

1 onion, thinly sliced
1 tablespoon minced garlic
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon dried chile pepper
Lemon pepper to taste
1 teaspoon kosher salt
2/3 cup freshly squeezed organic orange juice
1/2 cup cilantro, chopped
1 tablespoon organic lime juice

1 organic orange bell pepper, seeded, cored, thinly sliced
1 organic green bell pepper, seeded, cored, thinly sliced
1 organic red bell pepper, seeded, cored, thinly sliced
1 semi firm mango, peeled, sliced into strips

2 cans black beans
2-4 cups cooked  rice

Saute onion and garlic in olive oil until translucent.  Add spices, juice, and peppers and cook on medium heat until peppers are soft.  Stir in the rice and beans and continue cooking until the dish has achieved desired temperature.

Scoop into bowls and stir in mangoes.

Disclaimer

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