tag:blogger.com,1999:blog-38254347963862551602024-03-14T03:52:51.731-04:00Mindfully MeanderingUnknownnoreply@blogger.comBlogger107125tag:blogger.com,1999:blog-3825434796386255160.post-33602967985743364032012-07-09T21:57:00.001-04:002012-07-09T21:57:25.674-04:00Another Giveaway!Herbal Roots Zine is giving away a Rosemary Gladstar book: Medicinal Herbs for Beginners. <a href="http://www.herbalrootszine.com/archive/2012/07/giveaway-monday-rosemary-gladstars-medicinal-herbs-a-beginners-guide/comment-page-2/#comment-20594">Check it out here.</a> Good luck!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-70186273336128159982012-02-03T14:26:00.003-05:002012-02-03T14:31:34.784-05:00Giveaway<a href="http://www.secularhomeschool.com/content/627-February-Giveaway-Oak-Meadow-Curriculum-and-School">Another Oak Meadow curriculum giveaway</a>, this time sponsored by <a href="http://www.secularhomeschool.com">secularhomeschool.com</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-48916310053420933422011-11-20T21:45:00.002-05:002011-11-20T21:49:07.464-05:00Dave-approved BroccoliDave is not a fan of broccoli, or most veggies, really. I was happily surprised when he complimented tonight's dish. <br /><br />Super easy Baked Broccoli, Dave-approved<br /><br />Take two heads of broccoli, and trim the stems. Chop everything including florets and stems. Drizzle some EVOO in the bottom of a baking dish that fits the broccoli in a single layer. Drizzle more EVOO on top. Add a few splashes of balsamic vinegar. Sprinkle some minced fresh garlic on top (I used 3 medium cloves). Salt & pepper. Put in an oven preheated to 400*F. Bake uncovered until the tops are brown. I'm going to guess it was around 30-40 minutes. Serve to your veggie skeptics and enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-74028052920040293812011-10-14T11:58:00.004-04:002011-10-14T13:14:32.479-04:00chocolate coconut flour cupcakesMost of the recipes I've found use honey or agave. <a href="http://clairecoloredlenses.blogspot.com/2011/09/gf-chocolate-cupcakes-coconut-flour.html">This recipe</a> uses sugar, but I subbed in 1/4c coconut sugar and 1/2 mashed banana.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-21057064400658923582011-08-15T11:53:00.003-04:002011-08-15T11:54:10.316-04:00avocado mayoA friend just showed me <a href="http://www.food.com/recipe/avocado-mayonnaise-202316">this recipe</a> for egg-free avocado mayo. I will give it a full review after we try it. Once we get more EVOO, because somehow, we are out...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-18253545590988595552011-06-26T10:05:00.000-04:002011-06-26T10:06:00.289-04:00SuperfudgeWell, "fudge", but the variation possibilities seem endless!<br /><br />http://www.thespunkycoconut.com/2008/05/frozen-sunbutter-fudge.htmlUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-91022138695116715122011-06-25T10:06:00.000-04:002011-06-26T10:07:46.833-04:00zucchini candy?i will try just about anything once. i am brainstorming ways to make this less sugary. good thing i have some time before "monster" zucchini season. <br /><br />http://goddesshobbies.blogspot.com/2009/10/preserving-food-zucchini-candy.htmlUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-45715847815423989132011-06-15T10:08:00.000-04:002011-06-26T10:09:31.406-04:00rhubarb!!http://www.affairsofliving.com/imported-20100106014405/2011/6/14/a-farmers-market-demo-with-sweet-n-sour-rhubarb-pickles-and.html<br /><br />gotta get to the market!! haven't been this season yet, due to a host of factors.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-76218815210727689822011-05-09T10:29:00.002-04:002011-05-09T10:31:41.363-04:00summer salad time is upon us!from: <a href="http://www.molliekatzen.com/recipes/recipe.php?recipe=beet_fennel_salad">molliekatzen.com</a><br /><br /><quote>10 medium beets (about 2 inches in diameter)<br />5 or 6 oranges<br />1/4 cup raspberry vinegar<br />1/2 teaspoon salt<br />1 to 2 teaspoons minced garlic<br />1 small fennel bulb, thinly sliced (about 2 cups)<br />Finely minced fennel tops, for garnish<br />Preheat oven to 375°F, and line a baking dish with foil. Trim the leaves from the beets, place them in the dish, and cover with foil. Bake until they are soft enough to be pierced easily with a fork (about 1 hour). Set aside to cool.<br />Meanwhile, use a medium-sized serrated knife to cut the peel from the oranges, then section them over a bowl to catch all the juice. (To section an orange, just cut with a sawing motion up and down the membranes to release the sections. Squeeze the remaining juice into the bowl, and discard the membranes.)<br />When the beets are cool enough to handle, use a small, sharp paring knife to peel them, then cut them first in half, and then into thin half-moon-shaped slices. Transfer to a medium-sized bowl, and add the vinegar, salt, garlic, and orange sections with all their juice. Stir until well combined.<br />Add the sliced fennel and stir again. Cover tightly and chill until serving time.<br />Serve topped with a light sprinkling of the minced fennel tops.</quote><br /><br />We swapped out the garlic for ginger. YUM.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3825434796386255160.post-63134009074747985442011-05-02T15:09:00.002-04:002011-05-02T15:11:01.280-04:00Sandwich bread for Dave<a href="http://www.carbohydratescankill.com/forums/low-carb-recipies-and-menus/the-best-grain-free-gluten-free-sandwich-bread">grain-free sandwich bread</a>, for Dave.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-80077352740195473982011-04-27T13:37:00.003-04:002011-04-27T13:42:06.271-04:00Easy KetchupEasy Ketchup<br /><br />24oz tomato paste (four 6oz cans)<br />1/4C lemon juice<br />3/4C apple cider vinegar<br />2tbsp molasses<br />2tsp anchovy paste<br />1tsp minced, fresh ginger<br />1 tsp sea salt<br />pinch clove, cinnamon, pepper<br /><br />Mix in a blender & store in a jar. Voila! <br /><br />I have mine on the counter to see what happens - i.e. will it ferment nicely.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-76785376761692028482011-04-26T21:40:00.001-04:002011-04-26T21:41:52.976-04:00another (raw) coconut cookie recipe<a href="http://sketch-freeveganeating.blogspot.com/2010/12/raw-maple-cinnamon-coconut-cookies.html">Raw Maple-Cinnamon Coconut Cookies (Vegan, GF)</a><br /><br />Cookie: <br />2 cups shredded coconut (I re-hydrated mine by soaking for a few hours because it was really hard, if you have softer coconut you probably don't need to soak)<br />6 tbsp coconut flour<br />1/4 cup + 2 tbsp maple syrup (for truly raw, you could sub agave or raw honey)<br />1 tsp vanilla extract (for truly raw, sub dried vanilla bean powder)<br />4 tbsp melted coconut oil<br /><br />Maple-Cinnamon Icing:<br />1/4 cup packed dates<br />2 tbsp maple syrup (truly raw, sub agave or raw honey)<br />1/2 tsp cinnamon<br />2 tsp coconut oil<br />Water to thin<br /><br />Combine all ingredients for cookies. Roll into balls, place on a wax-paper lined flat surface and press into a round cookie shape. Combine ingredients for glaze in a food processor. Pipe onto cookies. Freeze until hardened. Makes 20 cookies.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-38566559725532633662011-04-13T14:41:00.002-04:002011-04-13T14:51:00.629-04:00Egg-free, nut-free, grain-free coconut flour cookiesExperimental cookies finally turned out!<br /><br /><span style="font-weight:bold;">Egg-free, nut-free, grain-free coconut flour cookies</span><br /><br />1/4C coconut flour<br />3tbsp chia seed meal (i.e. chia seeds ground up in the coffee grinder) + 9tbsp warm water<br />1/4C coconut oil, melted <br />3tbsp maple syrup (more if you like things sweeter)<br />1tbsp cinnamon<br />1/4 tsp sea salt<br /><br />In a small bowl, mix chia meal and watwe, stir and let gel. Set aside.<br /><br />Mix maple syrup and coconut oil. Add chia gel. Add coconut flour, cinnamon & salt. <br /><br />You should get a fairly workable dough at this point. I scooped out cookies with a 1/2tbsp measuring spoon. I rolled the dough into balls and then flattened them on the cookie sheet. I got ~28 cookies out of my batch. <br /><br />Bake at 350*F for oh... I lost track of time. Maybe 30-45-60 minutes? Check on them and see. I used a silicon baking mat on a cookie sheet. Once they were browned on the bottom and sort of firm on the edges I brought them out to cool on a wire rack. I think if you use parchment paper your baking time will be different anyway. <br /><br />Good luck!Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3825434796386255160.post-4077117548757920112011-03-31T17:12:00.003-04:002011-03-31T17:13:12.649-04:00Turkey Balls!Once I find a nut/seed- and grain-free sub for breadcrumbs, I will try to make these: http://www.ehow.com/how_5777931_make-thai-coconut-chicken-balls.html. I may just used more coconut flakes. Yum!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-50488661381121865852011-03-29T20:42:00.003-04:002011-03-29T23:03:06.040-04:00Honey Mustard Chicken Wings w/Steamed Broccoli24 whole chicken wings, trimmed and divided into drumettes and wings<br /><br />Bake for 30-40 minutes at 400*F. I put them on two cookie trays, and lightly salted them. <br /><br />---<br /><br />Large head of broccoli, washed and trimmed<br /><br />Steam until tender. <br /><br />----<br />1C oil (We used palm)<br />1C apple cider vinegar<br />1/2C honey (maybe a tad more, up to 2/3C if you like things sweeter)<br />1C coconut aminos sauce (GF soy sauce will do)<br />big dollop (~1-2tsp) of prepared brown mustard (we use Eden)<br />~1tbsp fresh grated ginger<br />generous pinch of black and/or white pepper<br />teeny pinch of clove and allspice<br /><br />Mix all sauce ingredients in a sauce pan. Bring to boil and then simmer until thickened. Will get nice and syrupy without needing to add starches to thicken. Set aside. <br /><br />Toss chicken wings and cut up broccoli into sauce. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-65770779041785217562011-03-26T12:40:00.002-04:002011-03-26T12:43:36.246-04:00crafty and resourceful, just my style<a href="http://familyfun.go.com/crafts/hula-hoop-rug-995304/">hula hoop rug!</a> just my style. now i can finally use up my recycled denim "yarn" i made. hopefully it will be a quick and fun, kid-friendly project.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-16065357510271915302011-03-24T14:44:00.003-04:002011-03-24T14:48:05.838-04:00Lots of Lovely (grain-free, egg-free) LinksI'm putting these recipes here, so I have a them all in one place when I'm ready to experiment again. <br /><br /><a href="http://eatthecookie.wordpress.com/2010/07/23/marshmallows/">Marshmallows</a><br /><br /><a href="http://www.thespunkycoconut.com/2010/01/onion-poppy-seed-bagels-cinnamon-raisin.html">Bagels</a><br /><br /><a href="http://www.thespunkycoconut.com/2009/12/sandwich-rolls-grain-free-egg-free.html">Sandwich rolls</a><br /><br /><a href="http://www.thespunkycoconut.com/2009/07/chocolate-frosted-coconut-cookies.html">Dehydrated coconut cookies</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3825434796386255160.post-88139276159261351152011-02-28T12:52:00.003-05:002011-02-28T13:11:59.863-05:00Grain-free Mini "Granola" BitesGrocery shopping alone sounds wonderful, and it is in many ways. The peace and quiet is nice. However, for some reason, without my kids (and perhaps my routine?) I lose my focus and it takes me FOREVER. And I forget things, even with my list. I think I have grown to rely on Lily my taskmaster quite a bit. <br /><br />This week, I went alone and forgot many things, things written right on my list, that I held in my hand, even. One of those things was a jar of pumpkin seeds, with which I intended to make mini granola bars or "granola bites". I pulled everything out this morning to make said granola bites only to find my base was missing. Me=discombobulated for sure. Time to improvise. <br /><br />Grain-free Mini "Granola" Bites<br /><br />1C ground flax seed<br />1C ground hemp seed<br />1C large coconut curls (shredded coconut is probably fine)<br />3 eggwhites<br />1/3C oil<br />1/4C honey<br />1/4C raisins or other dried fruit<br />1/4C chocolate chips<br />pinch of sea salt<br />pinch of vanilla powder (or vanilla extract)<br /><br /><br />Mix flax, hemp, coconut, salt & vanilla powder (if using extract, wait a step) in a bowl. Add oil & honey, mix in until well incorporated. Stir in raisins & chocolate chips. Set aside. <br /><br />Whip eggwhites until frothy and soft peaks form. <br /><br />Gently stir in egg whites until well mixed. <br /><br />I used one 24-count silicon mini muffin tray + one greased cookie tray, with 20 "bites" on them. Each bite is 1.5tbsp of mixture. <br /><br />Bake at 350*F for 15-20 minutes. The muffin tray needed 20 minutes, but the ones directly on the cookie sheet got a little over browned.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-71367065934607835632011-02-27T13:13:00.000-05:002011-02-28T13:26:51.123-05:00Omelet Muffins aka Crustless Mini Quiche.I'm food nesting for when baby comes. (Hopefully aaaaany day now.) My freezer looks amazing, full of deliciousness. I'm wishing the baby here even sooner so I get to enjoy all my yummy creations. I'm focusing on for foods in the post-partum period that are easy, satisfying and above all densely nourishing. I've been meaning to try crustless quiche made in muffin cups (or as I like to call them "omelet muffins"). <br /><br />1 bunch of kale<br />1 med sweet onion<br />8oz bacon <br />12 eggs<br />sea salt<br />black pepper<br />paprika<br /><br />Fry up the bacon. I like it crispier in these recipes, because then it crumbles easier, but whatever you like is fine. Fry the onions in the bacon grease, until they are nice and browned. Add rinsed & chopped kale, frying until kale is soft. Stir in chopped/crumbled bacon. Set aside and allow to cool. <br /><br />Whisk 12 eggs together until well-blended. Add a pinch or two of sea salt, black pepper and paprika. And cayenne, if you like things a bit extra hot. <br /><br />Grease two 12-count muffin trays. Put a plop of the veggie/bacon mixture into each cup. Maybe a tbsp or so? Top off with blended eggs until muffin cups are 1/2 to 2/3 full. (You may have a bit left over. I did, so I just fried it up like a traditional omelet for breakfast this morning.) <br /><br />Bake at 350*F for ~15 minutes. They will fluff up and get firm to the touch. Once they've started browning at the edges they are more than done. <br /><br />Once mine had cooled, I took them out, put them in two layers in a big glass pan with rubber lid, and tossed them in my freeze. My plan is to take them out one "double stack" at a time for an "instant" omelet/quiche at a moment's notice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-31919950468942534552011-02-22T14:28:00.003-05:002011-02-22T17:17:04.315-05:00Cinquain Poems by Lily<span style="font-weight:bold;">Moon</span><br /><br />Moon<br />Bright, White<br />Shining, Watching, Shrinking<br />I like the Moon<br />Luna<br /><br /><span style="font-weight:bold;">Food</span><br /><br />Food<br />Yummy, Healthy<br />Helping, Feeding, Digesting<br />I like Food<br />Grub<br /><br /><span style="font-weight:bold;">Stars</span><br /><br />Stars<br />Tiny, Pointy<br />Twinkling, Shining, Singing<br />Stars are Pretty<br />Fireball<br /><br /><span style="font-weight:bold;">Little Sisters</span><br /><br />Little sisters<br />Messy, Funny<br />Playing, Interrupting, Chatting<br />I love my little sister<br />AevrynUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3825434796386255160.post-77158704634724491912011-02-22T11:29:00.002-05:002011-02-22T11:39:28.598-05:00Grain- & Nut-free GranolaAfter searching and searching for a grain- & nut-free granola recipe, I finally just broke down and tried my own experiment. I ended up just using a variation of my pre-allergy life favorite homemade granola recipe, and I'm fairly pleased with myself. <br /><br />2C soaked, sprouted & dehydrated (or roasted) sunflower seeds - not totally raw, but crispy is what you're aiming for<br />1/3C flax seed meal (equivalent to 4Tbsp flax seeds ground in my coffee grinder)<br />1/3C coconut oil<br />2-3Tbsp honey (I eye-balled it, and just used the rest of my jar) <br />1/2C coconut flakes<br />(1/2 tsp cinnamon)<br />pinch of sea salt<br />pinch of vanilla powder (I bet 1/2tsp of vanilla extract would be just fine)<br /><br />In a saucepan, melt the oil & honey. Stir in remaining ingredients until every thing is evenly mixed. Pour in a thin layer onto two, lightly greased, cookie sheets. Bake at 300*F for 10-15 minutes. Turn off the oven and allow the granola to dry in the warm oven for about half and hour. (Or more, of course, if you start reading moon poems to your kids and loose track of time.) <br /><br />We added raisins and coconut milk and ate it like cereal. If my chocolate chips hadn't mysterious disappeared (into my tummy) overnight, I would have omitted the cinnamon and added the chocolate chips to the cooled, dried mix, along with the raisins. I am not a fan of "baked raisin" flavor. <br /><br />I'm sure this would work witha variety of seeds instead of, or in addition to the sunflower & flax- pumpkin, sesame, chia... <br /><br />Yay for granola!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3825434796386255160.post-30471492677034931582011-01-20T12:29:00.002-05:002011-01-20T12:34:14.316-05:00Number Poem<blockquote>Down you run and 1 is done. <br />Around, and down, and out go you,That's the way to make a 2. <br />Around, and around, just like a bee,That's the way to make a 3. <br />Down, across, and down once more,That's the way to make a 4. <br />Short neck, belly fat,Number 5 wears a hat. <br />Down, around, in a circle you go,That's a six, just as you know. <br />Straight across, slide down from heaven,That's the way to make a 7. <br />First a snake, then come back straight,That's the way to make an 8. <br />First a ball and then a line,That's the way to make a 9. <br />Tall straight, circle then,That's the way to make a 10.</blockquote><br /><br />This poem has helped my 5yo remember which way her numbers face, and to remember to start at the upper left, moving right & down. My 3yo energetically follows along, in her "uh huh, me too!" phase. We like to get out the magnadoodles or go to the chalkboard and write along. The first few times we read it, though, we just traced our fingers in the air. We've done it every day this week and she's already memorized it, gleefully, very proud of herself.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3825434796386255160.post-67608736931387580612011-01-07T11:43:00.004-05:002011-05-11T07:44:40.615-04:00Peanut Butter-coconut No-Bakes<span style="font-weight:bold;">EDIT TO FIX TYPO: It should read 1C peanut butter, not 1/2C. Sorry for the confusion!<br /></span><br /><br />One of the treats I included in my yearly "yummy basket of goodies" gift I give to family. <br /><br /><span style="font-weight:bold;">Peanut Butter-Coconut No-Bake Cookies<br /></span><br /><br />1C sugar/maple syrup/honey<br />4tbsp cocoa powder<br />1/2 C shortening/coconut oil/butter<br />1/2 C coconut milk/other milk sub/milk<br />1 C Peanut butter/other seed or nut butter<br />1 tbsp vanilla extract<br />3 C shredded, unsweetened & no-sulfite coconut shreds (can get them in bulk at Oryana)<br /><br />* In a large saucepan, bring sugar, cocoa, milk & shortening to a boil. Boil for ~1-2 min. <br /><br />* Stir in peanut/nut butter and vanilla, until melted and well mixed. <br /><br />* Add coconut flakes, stir to mix well. <br /><br />*Scoop by tablespoons onto wax paper to cool. <br /><br />If they seem too sweet, decrease the sweetener, and increase peanut/nut butter.<br /><br />These were our (Dave & mine) favorite treats I made this year, too, necessitating an entire second batch. :)Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3825434796386255160.post-72952142903613533592010-12-17T09:18:00.002-05:002010-12-17T09:58:06.940-05:00Grain-free mocha brownieBreakfast of champions. And 3rd trimester pregnant ladies, apparently. No apologies here, though. It was immensely delicious. <br /><br />3 Tbsp ground flax seed<br />2 Tbsp cocoa powder<br />2 egg whites (or one full egg, I just had leftover whites from making eggnog)<br />1 Tbsp honey<br />1.5 Tbsp oil<br />1 tsp instant (organic & water-process decaf) coffee<br />1/4 tsp baking soda<br />pinch salt<br /><br />Mix everything together (dissolving the the instant coffee in the oil and/or egg whites would be a good idea...) <br /><br />I have a little pyrex 5.5x7.5in dish that is perfect for a personal sized brownie. Just pour it in the dish and microwave for 2 minutes. <br /><br />It was a bit dry, so I topped it with chocolate frosting (a dollop of palm shortening + dollop of honey + scoop of cocoa powder and drizzle of alcohol-free vanilla extract). <br /><br />Heaven.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3825434796386255160.post-72744876268790077732010-12-16T19:46:00.003-05:002010-12-16T20:33:49.591-05:00100% from scratch Chebe brand style tapioca bread recipeMy friends, I am excited. I finally "reverse engineered" the Chebe tapioca bread mixes. I think I could even make an egg-free version. Joy! It can be kneaded, rolled out, and even twisted into a pretzel. Tonight, I divided the dough into four balls, then rolled them out, topped with pepperoni and rolled back up. I used olive oil to seal the edges. Homemade marinara on the side for dipping, makes this the perfect grain-free alternative to an old school craving. <br /><br /><span style="font-weight:bold;">Homemade tapioca bread<br /></span><br />1 C tapioca starch<br />~1/2 tsp baking soda<br />~1/4 tsp sea salt<br />2 tbsp olive oil <br />5 tbsp water or milk sub<br />1 egg<br /><br />In a saucepan, mix 1/3 C tapioca starch + 5 tbsp water/milk sub + 1 tbsp olive oil. After it is well-mixed, heat on low, stirring continuously until mixture congeals, into a pasty, thick goo. Do not over heat! Set aside and allow to cool. <br /><br />In a bowl, mix 2/3 C tapioca starch, baking soda & sea salt with 1 tbsp olive oil and 1 egg. Add the cooled tapioca gel and knead thoroughly. <br /><br />At this point you can shape however you want. Pizza crust, buns, pretzels, whatever. I brush the tops of whatever I'm making with olive oil. Bake @ 375*F until crispy to the touch. (For my pepperoni rolls, that was 20 minutes.) <br /><br />I think the egg could be omitted, with just a bit more water/milk sub & oil. I'll try soon enough. If Lily and Aevryn could have pretzels, I think I might win Mom of the Year in their minds. :)Unknownnoreply@blogger.com6