Raw Balls

These are some good balls! I only made a few changes to this recipe that my brother-n-law shared with me. They really satisfy your sweet cravings - especially for chocolate.

Raw Balls
1/2 cup walnuts
1/2 cup pitted dates
1/2 cup raw carob powder
1/2 cup maple syrup or agave nectar
1/2 cup almond butter
1/2 tsp vanilla extract
1/4 tsp sea salt
1 tbl milled flaxseed
1/2 cup almonds
2 cups shredded, unsweetened coconut

Place the walnuts in a food processor and process until coarsely ground. Add the dates and pulse until well combined with the nuts. Add the carob powder, syrup,almond butter, vanilla, flaxseed and salt. Process until the mixture is thick and smooth. Add the almonds, and pulse a few times until combined - almonds remain chunky.

Vegetable Pie & GF Dumplings

Biscuit Ingredients

1 cup of brown rice flour

1/2 corn flour

1/2 cup of corn startch

2tsp baking powder

1tsp xanthum gum

1/2 tsp salt

1/4 cup soften palm oil

1 cup of rice milk or water

2 eggs (substitute)

Biscuit Directions

• Preheat oven to 350 degrees
• Mix dry ingredients. Add and mix wet ingredients. Stir until smooth. Make as drop biscuits on a lightly greased pan. Bake 18-20 min.
• 
  

Filling Ingredients

• 2 cup sliced carrots
• 1 1/2 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup palm oil
• 1 chopped onion
• 1/3 cup buckwheat
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 2 1/2 cups vegetable broth
• 
  

Directions

Preheat oven to 425 degrees F (220 degrees C.)

1. In a saucepan, combine carrots, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the vegetable mixture in bottom of a casserole dish. Add peas. Pour hot liquid mixture over.
3. Place cooked biscuits on top of mixture.
4. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Quinoa Burgers

These are seriously scrumptious! Even my meat eaters like these.
I served mine with guacamole, hummus, red onion, and arugula. mmmm... Grilled pineapple, grilled zucchini and cucumber & tomato salad.

Ingredients:

1 1/2 cups cooked quinoa
1/2 cup garlic hummus (or any flav)
1 Tbsp unsalted tomato paste
2 Tbsp ground flaxseed meal or egg replacer
1 Tbsp tamari OR Bragg's Liquid Aminos
1 tblsp fresh basil leaf
1 tsp fresh thyme leaf
1/2 tsp gr cumin seed
1 tsp gr coriander seed
1/2 tsp paprika
1 tsp garlic powder and/or fresh clove
4 Tbsp buckwheat or brown rice flour
Salt & pepper to taste
Directions:


Heat a non-stick frying pan on med. low
Dry roast the cumin, coriander, paprika and garlic powder, stirring, 5 min.
Blend all ingredients in a bowl or food processor
If you have time, chill the mixture for an hour or so before forming into patties, for a firmer patty.
Divide burger mix into 8 equal portions and form into 3 inch patties
Fry in a little oil on medium heat, 5 - 10 minutes each side, until browned and firm
To freeze uncooked, place the patties between sheets of wax paper on a baking sheet and freeze. Store in a freezer bag or plastic container and cook as needed (thaw in fridge or microwave)

Fig Balls

Rich in protein and healthy carbs, this bite-size snack satisfies a sweet tooth while it nourishes and provides energy. It also makes a healthy dessert. If dates aren’t soft, soak them in very hot water for 30 minutes; drain before using in recipe.

Scrumptious!

2 cups soft pitted dates
6 dried figs, stems removed
½ cup ground shelled pumpkin seeds
- Pinch salt
1 tablespoon coconut oil
2 tablespoons hot water + 1 tablespoon, as needed
1 cup unsweetened coconut flakes, for rolling
2 tablespoons unsweetened cocoa or carob, for rolling, optional

1. Place dates, figs, ground pumpkin seeds, salt, coconut oil and hot water into a food processor bowl fitted with knife blade.

2. Pulse until ingredients are well combined and mixture comes together as a ball. If mixture doesn’t hold together, add up to 1 additional tablespoon water, one teaspoon at a time.

3. Spread coconut flakes on a plate or piece of waxed paper. Stir in optional cocoa or carob, if using.

4. With two teaspoons, form walnut-size balls and drop date/fig mixture into coconut. Roll between hands into balls.

5. Refrigerate for firmer texture, if desired. Store in a cool place in an airtight container until eaten.

Each serving contains 50 calories, 2g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 8mg sodium, 9g carbohydrate, 1g fiber, 1g protein.

Grain-Free Chicken Nuggets

This recipe came from Living Without. I had to change and eliminate some of the seasonings to fit Ellie's allergy list. I am sure, that they would be amazing if you can add all the spices. None the less, the girls liked these...

• 1 lb. of organic, hormone-free turkey or chicken
• for nuggets, throw the meat in the blender, using chopped up meat, easily forms into balls. *grind the coconut first, for safe handling
  
• 1 tbls annies honey-mustard (check label)
• 3 tbls allergy safe oil
• 2 cups of *shredded, unsweetened coconut, grind in blender until small crumbs
  
• 1 tsp ground paprika
• 1 tsp ground turmeric (this is a great spice, with many health benefits)
• 1/2 thyme
• salt & pepper to taste

Preheat oven to *375. Lightly grease baking sheet. Whisk mustard and oil together in a small bowl. Place ground-up coconut onto a plate, mix in all the seasonings with the coconut. Dip formed nuggets into the mustard mix, then coat with coconut mixture, place on the cookie sheet. Finish this assembly line until all nuggets are prepped and ready to cook.
Bake in oven for 10 min, turn once and cook for 10 m in more.

Vegan Tom Yum

YUM, YUM, YUMMY!!!
I came home after working 9 hours, to Christian making this for me. It is one of the most flavorful dishes I have ever had! Every bite is "mmmm..."

Serves 4
Ingredients:

• 5-6 cups vegetable stock
  
• 1-2 stalks lemongrass , minced
• 3 whole kaffir lime leaves (available fresh or frozen at Asian food stores)
• 1-2 red chilies, sliced, OR 1/2 tsp. dried crushed chili, OR 1-2 tsp. chili sauce
• 4 cloves garlic, minced
• 1 thumb-size piece ginger, sliced into thin matchstick-like pieces
• 1 cup fresh mushrooms (I used shiitake), sliced
• 2 cups baby bok choy, leaves separated or chopped if large, OR broccoli
• 1 cup cherry tomatoes
• 1 can coconut milk
• 1 tsp. organic raw brown sugar
• 3-4 Tbsp. tamari
  
• 1 Tbsp. fresh-squeezed lime juice
• 1/2 cup fresh basil + 1/3 cup fresh coriander/cilantro, roughly chopped

Preparation:

1. Pour stock into a soup pot. If making the stock from cubes or powder, be sure to make it strong (if it tastes good on its own, it will make for a better Tom yum soup!). Now add the prepared lemongrass, plus the lime leaves, chili, garlic, and ginger. Bring to a boil and continue boiling for 5 minutes, or until broth is very fragrant.
2. Add the mushrooms. Reduce heat to medium and simmer for 5-8 minutes, or until mushrooms are soft.
3. Add the bok choy and cherry tomatoes. Gently simmer 1-2 more minutes (bok choy should remain on the crisp side).
4. Reduce heat to low and add the coconut milk, sugar, soy sauce, and lime juice.
5. Do a taste-test, adding more chili or chili sauce if not spicy enough. If not salty enough, add more soy sauce or a little more stock cube/powder or salt. Add 1 more tsp. sugar if too sour. If too salty or sweet, add another squeeze of lime juice.
6. To serve, ladle soup into bowls, over rice, with fresh basil and cilantro sprinkled over. Enjoy!

Quinoa Tabouli

Ingredients:
2 cooked quiona
1 cup coarsely chopped cucumber
3 green onions
2 carrots grated
1/2 cup chopped olives
1/2 cup grated radishes

Dressing:
3 Tbsp extra virgin olive oil
1 Tbsp chopped fresh basil
1/2 tsp onion powder
1/2 tsp garlic powder
1 & 1/2 Tbsp lemon juice
1 & 1/2 Tbsp apple cider vinegar
Sea salt & pepper to taste

Mix all of the salad ingredients. Mix dressing separately, poor evenly on top of quinoa mixture. Mix well, serve chilled.

Coconut Squares

I think these are truly delicious! a little to sweet, so, maybe even half the sugar next time? The quinoa crust really creates a nice nutty flavor, so much that when Ellie had a bite she spit it out and gauged because she thought it was peanut butter (her reaction was a little dramatic to say the least).

Crust:
1/2 cup of coconut oil (or veg shorting)
2 Tbsp of maple sugar (or organic raw, cane)
1 & 3/4 cup + 2 Tbsp of quinoa flour
1 Tbsp oil
2 Tbsp ice water

Topping:
*1 medium size banana
1 & 1/4 cups of maple sugar (or organic raw, cane)
2 Tbsp quinoa flour
1/4 tsp sea salt
**2 tsp of homemade baking flour (cornstarch-free)
2 cups of shredded, raw, unsweetened coconut

*I used the banana as an egg-replacement, feel free to replace with 2 eggs or 2 Tbls of Ener-G with 1/4 cup of milk or milk substitute. The banana only added a hint of flavor to the recipe.
** mix 1 part baking soda, 2 parts cream of tartar, & 2 parts arrowroot (ive done it w/o arrowroot and its worked out fine too.).

Preheat oven to 350*. Cream coconut oil and sugar together. Add flour, combine until it resembles coarse granola. Add oil. Mix. Add ice water. Press into the bottom of a lightly greased 8x8 glass baking dish. Bake 20 min. until golden brown.

Meanwhile, cream banana (eggs), with sugar. When smooth, add in flour, salt, & **baking powder. Combine thoroughly. Then add coconut. Spread coconut mixture directly over cooked crust, pressing gently with fingers. Bake for about 25 min. more, until nice and golden. Let cool slightly before serving. Mmmmmmmm.....

A Perfect Fit.

I met with Dr. Iris Orbuch yesterday. She is wonderful! She completely supports the Endo-Diet, she is against hormone replacements like birth-control and especially Lupron in regards to endo. She is 100% focused on Endometriosis and Laporoscopy procedure to treat it. She is rather advanced on the techniques used as far as getting to and cutting out the root of the enodmetriosis, supposed to just cutting, cauterizing or lasering the exposed. Meanwhile, I will getting a sonograms of the whole pelvic floor area. Also I will be seeing Dr. Greg Haber, who is a gastroenterologist at Lenox hospital, and specialized in ultrasounds in the pelvic, rectum area. He will be able to help identify where the endometriosis (scar tissue) is on my rectum and bladder area and give Dr. Orbuch a better idea of where and what is going on inside me so there are "no surprises" when she cuts me open. She wants to "go in once, do it right and get it all". I will also start pelvis floor physical therapy. I guess this area, after chronic pain, the nerves and muscles all become out of whack. This will help relax the irritated muscles, restore the nerve endings and help my body return to a happy state. SO, all in all, the surgery will only relieve 40-60% of the pain, physical therapy and diet should cover the other 60-40%!

Ellies Pancakes That Everyone Loved!

Thanks Makie for this recipe... I did have to make some small changes to make it Ellie approved. They didn't just pass the test, she actually LOVED them, and Madeline too! We had them for dinner, breakfast and at this very moment... after school snack too!

Allergy Free Buckwheat Pancakes

• 1/2 cup of rice flour
• 1/2 cup of buckwheat flour
• 1/2 tsp baking powder
• 1/2 tablespoon tapioca starch
• 2 tablespoon of organic raw cane sugar
• 2 tsp milled flaxseed
  
• 1/2 tsp sea salt
• 1 cup of homemade brown rice milk
• 2 tsp coconut oil
  
• 1 small banana mashed

Mix and pour batter on a heated greased skillet cooking both sides... like a pancake!
*serve with fresh fruit and agave nectar or maple syrup. Yum! and filling!