Tuesday, October 10, 2017

Pumpkin Pie Smoothie (Dairy Free)

Another pumpkin recipe, yes we have a lot of pumpkins over here.  I was pureeing some pumpkin for the freezer today and was kind of lazy about cleaning out the blender.  So what to do what the leftover pumpkin in your blender?  Add ingredients and make a smoothie!  This is not my recipe but rather my slight alteration of the  Pumpkin Pie Smoothie For Two by Oh She Glows.
Ingredients

  • 1/2 cup pumpkin puree
  • 1 1/4 cup coconut, almond or cashew milk
  • 1/2 tablespoon pure blackstrap molasses or maple syrup
  • 1 tablespoon ground flax seed or chia seeds
  • 1 banana 
  • 1/2 teaspoon pure vanilla 
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 4-5 ice cubes
Directions
  1. Add ingredients into your blender and puree until smooth or your ice is as desired.
  2. Enjoy.

Friday, October 06, 2017

Roasted Pumpkin Soup with Tarragon (Dairy Free with Vegan Option)

Fall is here!  The pumpkin are in plenty this year.  We have been looking how they decorate our road side stand.  So what to do with all those pumpkins?  Here is another great pumpkin soup recipe.  I love the hint of tarragon.   If you have the time, take the seeds and roast them as well.   They make a great topping.

Ingredients
  • 1 medium size pumpkin roasted*
  • 1 diced onion
  • 1 tablespoons olive oil or grass fed butter
  • 3-4 cloves minced or roast garlic
  • 1 tablespoon maple syrup or honey
  • 4 cups vegetable, bone or chicken broth
  • 1/2 cup coconut cream
  • 3 tablespoons chopped tarragon
  • 1 teaspoon sea salt or to taste
  • cayenne to taste
  • black pepper to taste

Directions
  1. Roast pumpkin and garlic in oven (see directions below)
  2. In a large pot add onion and oil.  Saute for 5 minuets until soft.
  3. Add tarragon and fry for another minute.
  4. Add all remaining ingredients and cook for 5-10 minutes.
  5. Puree until smooth.
  6. Serve with tarragon and roasted maple cinnamon pumpkin seeds

* to roast a pumpkin simply poke holes in the pumpkin with a knife.  Place in a oven safe dish and roast at 400F for 45-minutes to 1 hour or until soft.


Happy Thanksgiving!

Monday, September 18, 2017

Squash, Apple and Maple Bread Pudding (Dairy Free)

We are not big bread eaters so bread pudding is quite a novelty for us.  I have only made it a couple times with just apples but wanted to try something a little different.  This recipe makes for a great breakfast, brunch or lunch.  I served this to seven children for lunch and it was a hit!
Ingredients
  • 1 roasted squash (I used butternut)
  • 2 shredded apples
  • 10-12 slices bread cut into cubes (I used a combination of sprouted and sour dough bread)
  • 1 cup maple syrup
  • 3 cups non dairy milk (I used almond and cashew)
  • 5 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • coconut oil for greasing
Directions
  1. Slice squash in half and remove seeds.  Brush squash with coconut oil and place in the oven cut side up for 45-50 minutes at 425F.
  2. Peel squash when cool enough to handle and place a blender.  Add all ingredients except shredded apples, bread and coconut oil and puree until smooth.
  3. Grease 9 x 13 pan and layer bread and apples.
  4. Pour squash puree over top and press down onto the bread so it absorbs the liquid.  Let sit for 10 minutes.
  5. Preheat oven to 350F.
  6. Bake 30 minutes, uncover and bake another 20 minutes.


Wednesday, August 23, 2017

Cauliflower Cream Sauce (Dairy Free Options)

I have always wanted to make a cream sauce with cauliflower.  I found a recipe from Leelalicioius, which I have only slightly altered to suit our family.  It was delicious and great on pasta.  This recipe makes about 6 cups.  I hope you enjoy it as much as well all did.

Ingredients
  • 2 diced onions
  • 4 cloves garlic minced
  • 1 tablespoon butter, ghee, olive oil or coconut milk
  • 1 medium cauliflower cut into into florets
  • 1/3 cup chopped sweet potato (optional)
  • 3/4 cup milk of choice (I used almond)
  • 1/2 cup broth (vegetable of chicken)
  • 1/3 cup nutritional yeast 
  • 1/2 teaspoon sea salt
  • cayenne or hot sauce to taste
  • 1-2 tablespoons lemon juice
  • fresh ground pepper to taste
Directions
  1. Saute onions in oil/butter until soft and fragrant.  Add garlic and saute for another 1-2 minutes.
  2.  In a pot of boiling water add the cut the cauliflower and sweet potato.  Cook until tender.
  3. Place all ingredients into a blender and puree until smooth.  
  4. Serve over pasta or devour on its own.
  5. Store sauce in an airtight jar in fridge.


Monday, June 26, 2017

Strawberry Maple Vinaigrette (Gluten and Refined Sugar Free)

Strawberry season is here.  We have been out picking a few times already for Limestone Living.  I simply adapted my regular Maple Balsamic Dressing to include some strawberries.  This is a sweet dressing which is a great compliment to a simple kale salad.

 Ingredients
  • 4-6 medium size strawberries
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 4 Tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • salt and to taste
Directions
  1. Combine all ingredients into a blender and puree until smooth and well blended.
  2. Store in an airtight container in the fridge for 2-3 weeks.
Hmm, what is this?
(the challenges of taking photos with a toddler)
I couldn't keep his little fingers out of it.

He definitely liked it as he went back for more.  
It is 1 year old approved!