Archive | February, 2013

Kefir spelt cookies

28 Feb

Kefir spelt cookies

  • 1/2 c. kefir
  • 4 Tbs. butter
  • 4 Tbs. coconut oil (or butter if want puffier cookies)
  • 1/4 tsp. sea salt
  • 1 1/2 c. spelt flour
  • 1/4 c. rapadura (whole cane sugar) or sugar of choice
  • 1/4 c. brown sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 c. dried fruit (currants and cranberries good), chopped
  • 3/4 c. nuts (walnuts or pecans), chopped

Combine the kefir, butter, coconut oil, flour, and salt and leave at room temperature 12-24 hours.  Beat in the sugars, vanilla, and cinnamon until dough is very smooth.  Stir in the dried fruit and walnuts.  Bake at 350 degrees F for 10-12 min.

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Mommy balls

28 Feb

 

Mommy Balls

  • 4 Tbs. coconut oil
  • 3 tsp. roasted carob powder
  • 1 tsp. honey or sweetener of choice
  • 2 Tbs. peanut butter or almond butter
  • 1 to 2 Tbs. unsweetened, shredded coconut meat
  • handful of roasted pepitas

Mix together.  Form balls and put in fridge or leave out of fridge and use as spread.

Sweet potato, kale, and quinoa salad

28 Feb

Sweet potato, kale, and quinoa salad

  • 1 c. quinoa
  • 1 1/2 c. water
  • 1 1/2 Tbs. whey
  • 1 c. vegetable broth
  • 2 c. kale
  • 4 small sweet potatoes
  • 1/4 c. lime juice
  • 1/4 c. cilantro, chopped
  • 1/2 tsp. sea salt
  • 1 to 2 avocados, chopped
  • 1/4 c. pepitas

Soak the quinoa in the water and whey overnight.  Bake the sweet potatoes (425 degrees F) until done and chop up.  Drain and rinse the quinoa using a fine sieve.  Add vegetable broth to quinoa and cook on lowest setting until absorbed (~30 min).  Steam the kale and chop it up.  Combine the avocado, cilantro, sea salt, lime juice, and sweet potatoes.  Combine the sweet potato mixture with the cooked quinoa and kale.  Can serve with toasted pepitas.

Pancakes

21 Feb

Pancakes

  • 1 c. kefir milk plus 1 c. water
  • 1 1/4 c. steel-cut oats
  • 1 1/4 c. spelt flour
  • 3 Tbs. coconut oil
  • 5 Tbs. butter
  • 2 Tbs. sugar
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 eggs, separated
  • 1/2 c. milk
  • 1 c. pumpkin puree, sweet potato puree, or banana puree (optional variation)

Soak the oats and flour in the kefir milk and water overnight (12-24 hours covered at room temp).

The next morning, use an immersion blender to puree the soaked flour.  Mix the butter, coconut oil, and soaked flour together until combined in the assistent (be careful not to overstir).  Heat a cast iron skillet on medium-low.  Add in the sugar, salt, baking soda, and baking powder, mixing until combined.  Then add in the egg yolks and optional puree until combined and finally the egg whites and remaining milk (thinning to desired consistency).

Cook on the hot skillet.

*Note: Can add frozen fruits, top with blueberry ginger-lime syrup, or use for vegetable pancakes as dinner (zucchini carrot is a fave).

 

Sausage and sauerkraut in the slow cooker

11 Feb

Sausage and sauerkraut

  • ~28 oz. sauerkraut
  • 1/4 c. or less of brown sugar
  • 1 onion, sliced
  • 1 apple, cored and sliced
  • ~4 to 8 links of favorite sausage

Layer the ingredients in the crockpot, sauerkraut on bottom, then brown sugar sprinkled over the kraut, next onion, apple, and sausage.  Cook on low in the slow cooker for 6 to 8 hours.

Tuna Tabouli

7 Feb
  • 1/4 to 1/2 c. cracked wheat/bulgur
  • hot water
  • 1 c. parsley, fresh and chopped
  • 1/4 c. mint, fresh and chopped
  • 1/2 cucumber, partially peeled and diced
  • 1 tomato, diced
  • 2 scallions, thinly sliced and including tops
  • 3 to 4 Tbs. lemon juice
  • 2 Tbs. olive oil
  • 1/4 tsp. kosher salt
  • 6 to 9 kalamata olives
  • ~6 oz. albacore white tuna

Cover the wheat with hot water in a bowl and soak for ~30 min. to soften.  Use cheesecloth to drain and squeeze out water.

Toss the parsely, mint, cucumber, tomato, scallion, olives, and wheat together.  Mix well with lemon juice, oil, and salt.  Fold in tuna.

*Next time, soak grains with apple cider vinegar too, overnight.