Monday, October 13, 2014

Flakey Grain-Free Pie Crust Recipe



I've got a delicious grain-free and gluten-free pie crust recipe to share with you today....just in time for holiday baking! Use it to make your favorite pumpkin pie, apple pie, berry pie, or chicken pot pie (pictured above). I've tested it with many different filling recipes and it works beautifully every time.

This recipe uses a mixture of blanched almond flour and arrowroot powder or tapioca flour. I've tested it using organic, pastured butter as well as a dairy-free version using Nutiva's Vegan Superfood Shortening. You can order blanched almond flour from Lucy's Kitchen Shop or from Nuts.com (though the latter is not as finely ground and does not work as well for pie crusts). 

I have recipes for healthy, refined-sugar free pumpkin pie fillings in my Whole Life Nutrition Cookbook and my Nourishing Meals Cookbook.

Wednesday, September 17, 2014

Cucumber Noodles with a Raw Pumpkin Seed Pesto Sauce (dairy-free, nut-free, grain-free)



If you are looking for more ways to use up the last of the lovely basil growing in your garden this season, then try making a pesto sauce! It can be frozen and then thawed in the wintertime for a taste of summer. We've been using this sauce tossed with raw cucumber noodles, cooked quinoa noodles, or to top baked wild salmon!

To make cucumber noodles, you will need a spiralizer. This handy kitchen tool makes noodles out of vegetables....zucchini, carrots, kohlrabi, sweet potatoes, beets, cucumbers! You can watch this short video I posted to Instagram a few weeks ago of me making noodles from yellow summer squash. You can order one here. If you don't have a spiralizer, then just enjoy this sauce tossed with cooked noodles, drizzled over baked chicken or cooked winter squash...or? Leave a comment below with more ways you are using it!

By the way, did you know that season 3 of the Sexy Younger You Summit is going on right now? Life-changing information is being shared now by more than 25 of the world’s leading age management experts! You can sign up an begin listening today: http://bit.ly/syysep. In addition to this is another game-changing summit happening right now that you can tune into! If you are tired, moody, and have a hard time losing weight, you may want to begin listening to the information being shared right now on the Hashimoto's Institute Summit! Tom's talk is available today only for 24 hours...and is all about busting the cruciferous vegetable-thyroid myth! Tune in here: http://bit.ly/hashisept

Friday, August 22, 2014

Egg-Free Mayonnaise Recipe (soy-free, vegan)



I love the thick and creamy richness of mayonnaise, especially tossed with steamed potatoes and chopped pickles, or thinly sliced cabbage for a summer picnic salad. Although we eat eggs, I prefer the flavor of egg-free mayo better. This recipe uses soaked cashews along with a few other ingredients. It has such an amazing consistency and flavor. I think it will remind you of traditional mayonnaise! I've been making a lot of cabbage and veggie slaws with it lately. You can also use it to make chicken salad or spread it onto gluten-free bread for a sandwich.

Cashews are a fabulous source of antioxidants and monounsaturated fats! I think they might be my favorite nut. I find them easier to digest compared to other nuts. Cashews are also a good source of magnesium, a mineral that easily gets depleted when we are under stress....and who isn't experiencing some level of stress these days!

Saturday, August 16, 2014

Blackberry-Apricot Cobbler (gluten-free, nut-free, vegan)



I love a good cobbler, especially in the summer when our kitchen is brimming with fresh fruit! I created this gluten-free cobbler recipe after our first blackberry harvest. For those of you not living in the pacific northwest, you should know that blackberries grow everywhere here....a great food to wild harvest and freeze! We recently picked 12 more quarts of berries, made two more cobblers, and froze the rest (and of course enjoyed as many as we could straight from the vines).

This vegan, gluten-free cobbler recipe uses sprouted brown rice flour, which I've used in other recipes, such as my Sprouted Brown Rice Bread and my Brown Rice Flour Tortillas. You can purchase sprouted flour here or here. This satisfying dessert recipe can also be used during our Elimination Diet in phases 2 and 3.