Saturday, December 1, 2012

Gluten Free Raw Organic Oatmeal

My daughter prefers to eat oatmeal this way. I just put the oatmeal in a bowl with honey and milk. It’s actually quite good! And the part I like? No cooking involved!

1 C. Raw Organic Rolled Oats
1 C. Raw Milk
1 T. Raw Honey

Monday, November 19, 2012

Gluten Free Organic Steel Cut Oats
Eat this yummy, filling breakfast. It’s especially good on a cold morning to make you feel toasty inside. The 4 g of fiber, paired with a surprising 6 g of protein in every cup of cooked oatmeal, helps you feel full. The complex carbohydrates will also give you plenty of energy to burn calories later in the day. I never thought I’d like it, but I love to add a serving of blueberries or strawberries.

Place the following in a medium sized sauce pan and soak overnight. Add a couple T. Greek yogurt. Give it a little stir and cover the pan so you don’t get any unwanted critters in your oats. (Soaking overnight releases the enzyme inhibitors in the grain.) 

  1 C. Organic Steel Cut Oats
 3 C. Good Water
 2 T. Greek Yogurt
 Dash of Sea Salt  

 Optional Toppings:
 Fresh Organic Fruit (strawberries, blueberries)
                    Raw Honey or Organic Brown Sugar & Cinnamon
                    Chopped Organic Walnuts
                    Organic Unsalted Butter
Bring to a boil, then turn to simmer for approximately 45 minutes – one hour with the lid off. Stir occasionally. Make sure to scrape oats from bottom of pan when you stir so they don’t stick.

          Place in a bowl with organic fresh fruit, sweetener (raw honey, organic cinnamon & brown sugar), walnuts, butter and/or raw milk (if desired).

Serves 3.

Monday, October 29, 2012

Organic Monster Eyeballs

This is a very simple recipe. My son brought a Halloween cookbook home from the library last week so we could make some treats. I adapted this from a recipe in that book. Easy, fun, the kids love to roll and dip these!!!

Blend following ingredients together well until nice and creamy. Roll into 1” balls and place in refrigerator for at least 1 hour:
1 C. Organic Creamy Peanut Butter 
4 T. Organic Butter at Room Temperature
2 C. Organic Powdered Sugar
1 t. Organic Vanilla Extract

Melt the following in a double boiler until melted, stir often.
1 C. Chocolate Chips (I love Enjoy Life® brand)
Remove chilled balls and dip in melted chocolate. I used a fondue stick and rocked the ball side to side to leave an uncovered spot on the top. Place in a pan on wax paper. Place eyeball colored candy on the part not covered by chocolate and press. But gently, or you’ll crack the ball. I used Wonka® Mini Chewy SweeTarts®, but you could also use something like M&M’s® MINIS®. It just needs to be small enough to fit in the space. Place back in the frig for a couple hours to make sure the chocolate hardens nicely.
Makes approximately 40 eyeballs.


Friday, October 26, 2012

Organic Gluten Free Banana Bread
Grease Pans. Bake at 350° for 35-40 min, or until knife inserted comes out clean.

 2 C. Organic Rice or Quinoa Flour
1 ½ t. Aluminum Free Baking Powder
½ t. Aluminum Free Baking Soda
1 t. Ground Organic Cinnamon
½ t. Ground Organic Nutmeg
2 Free Range Eggs, Beaten
2 C. Mashed Organic Bananas
1 C. Organic Sucanat
½ C. Organic Applesauce
¼ C. Chopped Raw Organic Walnuts (optional)

(Frosting optional, see below)

Combine dry ingredients except the sugar. Make a well in the center of the flour mixture.

Mix eggs well. Add applesauce, bananas and sugar and mix well.

Pour egg mixture into flour mixture. Mix just enough so flour is moistened. Pour into greased pans*.
 *I like to use a few small pans of different shapes and sizes instead of one large bread sized pan. It’s more fun and you can freeze some for later. I used 4-5 small tins and baking dishes of different shapes. It averaged out to be 5 dishes. Banana bread thaws out nicely, but just be sure to wrap it good so there isn’t freezer burn. And don't forget to label it!
Blend 8 oz. softened Organic Cream Cheese with 1 t. Organic Vanilla and 1 C. Organic Powdered Sugar**. Spread on top of loaves after they have cooled completely. This is my husband’s absolute favorite cake: “Banana nut bread with cream cheese frosting”.
** I made my own powdered sugar by blending 2 C. Organic Evaporated Cane Juice ‘til powdered and then adding ½ C. Tapioca Flour and blending a little more. It turned out pretty good. A lot less expensive than buying it outright.  

Monday, October 22, 2012

Organic No Bakes

 My cousins made these when I was a kid and now as an adult I’ve re-visited their chocolaty peanut buttery-ness. My daughter begs for them. But then again, she’s easy to please and loves all kinds of food.

Bring to a boil and stir just until sugar is dissolved:
2 C. Organic Evaporated Cane Juice
3 T. Raw Cacao Powder
½ C. Organic Butter
½ C. Raw Milk
Pinch of Sea Salt 

Add In:
3 C. Organic Rolled Oats
½ C. Organic Raw Peanut Butter (I blend my own*)
1 t. Organic Vanilla 

Drop onto wax paper by the spoonful. Put in refrigerator and cool 'til hard.
*I buy roasted salted peanuts from the Nutty Guys through a local vendor. I prefer these to the peanut butter stock type of peanuts. It has a much better flavor.
Enjoy! Happy Baking!


Tuesday, October 16, 2012

Organic Vegetable Cheddar Quiche
Preheat oven to 350°F. Grease an 8” x 8” glass casserole dish.

5 oz. Organic Fresh Spinach, Chopped
4 T. Organic Butter
2 Small Organic Potatoes, Diced
4-5 Mushrooms Cut up
1-1/2 C. Raw Cheddar Cheese
1 Large Organic Green Onion, Chopped
8 Range Free Eggs, Beaten

Heat 3 T. butter in a large frying pan. Add the potatoes first and let cook on medium high heat approx. five minutes. Add the mushrooms and onions and cook a few more minutes until mushrooms reduce. Remove to a small dish.

Add the last T. butter and spinach all at once and stir just until the spinach is wilted. Transfer spinach to the glass dish, spreading it around so the entire bottom of the dish is covered. Layer the grated cheese (I like Sonnet Farms brand) and potato mixture on top of the spinach.

Beat the eggs and pour in the glass dish. Use a fork to gently stir so everything is just combined.

Bake about 35 minutes or until the mixture is completely set and starting to lightly brown. Let cool a few minutes before cutting. The quiche will settle down some as it cools. Serve hot.
This is good with plain greek yogurt and fresh salsa! (I suggest Fage Total yogurt.)

Makes 6 servings

Saturday, October 13, 2012

Organic Gluten Free Chocolate Chip Cookies With Quinoa

 I really love quinoa. It is actually a seed and is gluten free. It is also a great source of protein. Besides making quinoa as a side dish like I would as with rice, I grind it into flour to use in baking. If I use it in breads, my husband thinks it tastes bitter. I've heard that about quinoa, but I never taste the bitter flavor. But, when I use it in cookies, I get no complaints! Just substitute regular white flour in your cookies with quinoa flour. It has a nice consistency and kind of a nutty flavor, something maybe a little like a granola bar.

·       Blend together: 1 C. Softened Organic Butter, 1 C. Organic Evaporated Cane Juice (white sugar) and 1/2 C. Organic Brown Sugar (I use *sucanat).
·       Add: 2 Free Range Eggs and 2 t. Organic Vanilla. 

·       Mix and add: 3 C. Organic Quinoa Flour, 1 t. Sea Salt, 1 t. Aluminum Free Baking Soda. 

·       After dough is blended, stir in: 1/2 C. Raw Chopped Nuts (optional), 1-1/2 C. Organic Rolled Oats, 6 oz. Chocolate Chips (I use **Enjoy Life® brand). 

I actually prefer raisins instead of chocolate chips so I'll half the batter adding chips to one half and raisins to the other. They make for a richer, sweet salty flavor in the cookies.  

·       Drop by spoonfuls on a baking stone and bake at 350° for about ten minutes. 
*I like using sucanat because it hasn’t been processed as much as brown sugar. And, you can substitute it for white or brown sugar. I do blend it though first before using or it doesn’t mix in or dissolve as quickly. I’ll buy a bag and blend the whole thing and then store it in the cupboard.
**I use Enjoy Life® baking chips or chunks. These are the only chocolate chips I have found, or any chocolate for that matter except raw cacao powder, that does not contain soy/soy lecithin. (They are also gluten and dairy free.) Soy is in so many foods we purchase, especially anything containing chocolate, and most baked goods. Soy in our diets can make us estrogen dominant which can lead to breast issues for women (maybe for men also, I’ve never looked into that). Soy is safe in a fermented state. Ancient cultures only used fermented soy.

I love baking stones. I'd love to have my pantry full of stone baking dishes. I have ones from Pampered Chef, Target and Bed Bath & Beyond.

Monday, October 8, 2012

Organic Chocolate Graham Cracker Cookies

I remember my Mom would make these when I was a kid. I still love them and now so do my kids. They are so easy to make and keep nicely in the frig for over a week.

Graham Crackers (I use Erewhon Organic Honey Grahams)
3 C. Organic Powdered Sugar
1 C. Raw Cacao Powder
4 T. Organic Butter
Approx ½ C. Raw Milk, added a tablespoon at a time
1 t. Organic Vanilla

I start with the powdered sugar, cacao powder and butter and get them mixed together nicely. Then I add a tablespoon or two of milk and the vanilla. I work it all together for a consistency I like, then I go for taste. If it’s not sweet enough or not chocolaty enough I add more powdered sugar or cacao powder. If it’s way too thick I add more milk, etc. until I like the end product. You’re looking for a creamy, moist  spreadability.

Break graham crackers in half, spread on a gob of frosting, top with the other half and you’re done.

I keep them in the refrigerator. This helps the frosting set up a bit and makes the crackers a little soft.

˜˜˜For a vanilla version that tastes like Mother’s Circus Animal Cookies, you know the pink and white ones? Omit the cacao powder and add more powdered sugar. SO YUMMY!

**All ingredient quantities are approximates. I really don’t have hard fast amounts for the ingredients in this recipe.  I mix and blend, mix and blend until I get the consistency and taste I want. I’ve only ever used Erewhon brand graham crackers. I haven’t seen other organic brands in the stores near where I live.

Sunday, September 23, 2012

Organic Egg Burritos
1 Flour Tortilla
2 Free Range Eggs
Organic Garlic Salt
Organic Butter

My son is quite a picky eater. He has within the last year or so given up eggs, and just when I got chickens, agh! Anyway, he will eat them if I scramble them, sprinkle them with garlic salt and wrap them in a tortilla. This has been his breakfast lately. It's nice also because he can eat it on the go!

So, scramble (country scramble or however you like) the eggs in butter. Sprinkle with a little garlic salt and wrap in a tortilla. I then cut the tortilla in two pieces and wrap each piece in half of a paper towel. This way the egg doesn't fall out the bottom.

Happy Baking!

Friday, September 21, 2012

Organic Gluten Free Black Bean Brownies
15.5 oz Can Organic Refried Black Beans
3 Range Free Eggs
3 T. Organic Olive Oil, Coconut Oil or Palm Oil
½. C. Cacao Powder
Pinch of Salt
1 t. Organic Vanilla
¾ C. Organic Sugar (I like Sucanat)
½ C. Chocolate Chips – Soy Free (Enjoy Life Brand) Optional
Raw Nuts – Optional
Organic Powdered Sugar - Optional

Mix ingredients in a bowl and pour into an 8”x8” greased pan. Bake at 350° for 30 minutes until the top is dry and brownies start to pull from the edges. A toothpick inserted should come out almost clean. Top with powdered sugar, chocolate chips and nuts.

These brownies have a more cake-like texture than the normal gooey, thick brownies. If eaten warm they kind of fall apart. Great on ice cream…They are great because they use no flour at all.
I found a chocolate chip that is completely soy free, and gluten free, from a company called Enjoy Life®. Soy should only be consumed in a fermented state: soy sauce, miso, tempe. If not, it can create estrogen dominance in your body. But that’s a whole different story. Happy Baking!

Sunday, September 16, 2012

Organic Three Flour Waffles Makes Approx. 6 Waffles
1 ¾ C. Raw Milk
3 Free Range Eggs
¼ C. Organic Olive Oil or Organic Applesauce
1 t. Sea Salt
½ C. Organic Rye Flour*
½ C. Organic Millet Flour**
1 C. Organic Spelt Flour***
2 t. Aluminum Free Baking Powder

I adapted this recipe from the one in my Blendtec® recipe book. I try not to use white flour, even if it is organic, unless I feel the recipe really really needs it for results. And this one doesn’t, so I made my own blend. These flours together have a very nice consistency and a golden colored result. And, the critics love ‘em! I whipped them up for breakfast this morning and made a double batch to freeze. Think I’ll do the rye pancakes next…Oh yeah, I've been using applesauce a lot as a substitute for oil in my baking recipes. It works great and seems to give more elasticity. Don't be afraid to experiment.

Put all ingredients in your blender as listed. Turn on and viola! No separating eggs. And no sugar. They are amazing! Let me know what you think. The batter is super runny but I have not had a problem with it. At first I thought they wouldn't raise but as you can see they work great. I love homemade peanut butter on my waffles also, yum! Happy Baking!
*Rye - Triggers lower insulin response than wheat. High in fiber.
**Millet - High in nutrients. Gluten Free. Easy to digest. Does not ferment in the stomach. Nearly alkaline.
***Spelt - High in nutrients. Nearly alkaline. Non-hybridized so many people with wheat intolerance can eat it.
(There are many other benefits to eating whole grains. Just google any of them and see for yourself.)

Wednesday, August 29, 2012

Organic Baked Macaroni with Parmesan
Preheat oven to 350˚.

16 oz. Macaroni (or whatever type pasta you prefer, this time I used organic whole wheat elbow macaroni but I prefer quinoa or rice elbow to the whole wheat)

2 ½ C. Raw Milk

8 oz. Organic Cream Cheese

5-6 T. Organic Butter

1/4 t. Fresh-ground Organic Pepper

1 t. Organic Yellow Mustard

1 ½ t. Sea Salt

1 ½ C. Raw Mild Cheddar Cheese, Grated

1 C. Parmesan, Grated

Cook the pasta following package directions plus 1 t. of the sea salt, and strain. Put back in the pot used to boil it and set aside. While the pasta is boiling, combine the milk, cream cheese, butter, pepper, mustard and remaining salt in a medium cast iron skillet (my personal favorite) or very large sauce/frying pan, and cook over medium heat. Stir occasionally until the butter and cream cheese have melted. Toss the cheddar and parmesan with the reserved pasta and mix. Pour pasta in 3 quart baking dish and add hot milk mixture. Stir gently till mixed well.
Bake approximately 20 minutes, or until the macaroni is set and the top is golden brown. “And not crunchy!”, as my son would say. Happy Baking!
Makes Approx. 8 - 1 1/4 cup servings

**I used organic whole wheat elbow macaroni but prefer rice or quinoa pasta. I shouldn’t complain though because my worst critic, my 7 year old son, actually loved it minus the pieces that got a bit crunchy on top. Next time I will only bake this dish 2o minutes instead of 25.

Monday, August 20, 2012

Sloppy Joes

Organic Sloppy Joes
Okay, it looks as if this sloppy joe mix has been placed on top of a cookie. I attempted “gluten free hamburger buns” and they just flopped. It actually tasted good despite the cookie appearance. My kids came in the kitchen quite excited thinking I’d made a treat! Sorry to disappoint…but try the sloppy joe recipe portion and buy your own rolls. Happy Baking!

1 Lb.  Grass Fed Beef
¼ C. Chopped Organic Yellow Onion
1- 15 Oz. Can Organic Tomato Sauce
½ t. Sea Salt
1  Clove Organic Garlic, Minced
1 t. Organic Chili Powder
1/8 t. Organic Black Pepper
2 Organic Roma Tomatoes, Chopped
6 Organic Hamburger Buns/Rolls 
 Brown beef and onion until cooked thoroughly. Add tomato sauce, salt, garlic, chili powder and pepper. Let simmer for 15 minutes then add tomatoes. Spoon over bread and enjoy!