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It’s no secret that I have a thing for bold, spicy flavors. I blame my Native Texan roots. I mean, when you have access to just about every variety of chile around all the time, how can you not love the punch and character they bring? Especially in big chile-centric dishes such as mole, a big bowl of Texas Red, or even enchiladas. But now, I have added another chile-ful dish to our menu: a Mexican adobo.

Adobo takes on a lot of different personalities depending on the origination of the dish. Simply put, adobo is a marinade that has roots in Spanish cuisine, originally consisting of paprika, oregano, salt, garlic and vinegar. However, there are variations – Filipino adobo, for example, is vastly different than Puerto Rican adobo, and both are different than a Mexican adobo. In the latter version, a combination of chiles are used. The key here is that the sauce created is used as a marinade.

I was craving some comfort food in a major way, and while even a simple roast chicken is comforting to me, dishes with heat seem to be on the top of the list in terms of that comfort factor. This dish definitely fit the bill. The sauce wasn’t overly spicy, but gave enough heat to warm the body (and the soul). The chicken was succulent and full of flavor. I opted to serve it with rice and refried pinto beans, but some gluten-free tortillas would certainly have been welcome to help sop up the sauce.

The beauty of this adobo lies in the ability to customize it to your liking. Not a big fan of heat? Lower or omit the number of chipotle and ancho chiles and sub with milder chiles, such as guajillo. Want more burn? Just up the chipotles, or even add in a fresh jalapeno or two. It’s all up to you, but really, you must try an adobo for yourself!

Roast Chicken Adobo (gluten-free, dairy-free, soy-free, refined sugar-free)

6 dried ancho chiles, seeds and stems removed

2-3 dried chipotle chiles, seeds and stems removed

6 cloves garlic

1 ½ c chicken stock

½ c chopped green onions – white and green parts

2 t honey

¼ c red wine vinegar

1 orange, peeled and seeded

2 T fresh lime juice

1 t ground cumin

2 t fresh thyme leaves

1 T fresh oregano leaves

1 t kosher salt, plus more for seasoning chicken

One 4 lb chicken, backbone removed and cut in half

Chopped cilantro, for garnish

Place the chiles in a small saucepan and cover with water. Bring to a boil and reduce to a simmer and allow to simmer for 30-40 minutes, making sure the chiles are submerged, until they are thoroughly softened.

Place soaked chiles, garlic, chicken stock, onions, honey, red wine vinegar, orange, lime juice, cumin, thyme, oregano and salt in a blender. Puree, scraping down sides as needed, until completely smooth. Place the chicken halves and the marinade in either a large Ziploc bag or other large dish and coat the chicken completely with the marinade, making sure to massage the marinade under the skin of the chicken. Allow to marinate, refrigerated, at least 6 hours, turning once or twice.

Preheat the oven to 450 degrees. Remove the chicken halves from the marinade and place breast-side up in a cast iron skillet. Season with a bit of additional salt. Pour at least another cup or two of the marinade (enough to come up around the meat about an inch or so) around the chicken. Place in the oven and roast for 20 minutes.

Reduce the oven temperature to 375 degrees. Roast for an additional 30-40 minutes, basting every 10 minutes or so with the sauce surrounding the chicken, until a thermometer inserted in the deepest part of the thigh reads 160 degrees. Allow to rest for 10-15 minutes before serving. Garnish with cilantro and serve.

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posted on Monday, March 11th, 2013 by altawrites Posted in Chicken, Turkey, and other Poultry,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Main Dishes,Paleo/Primal,Refined Sugar-Free 6 Comments

So here I was, on a Friday night, with no plan for dinner. Apparently my usual meal planning ways had failed me. Hubby and I had no plans, and I didn’t have a soccer game that night. Still, there was some food in the house, so I nixed the idea of grabbing something on my way home, and instead decided to do what seemed the best plan of all:

I winged it.

With some leftover sweet potato puree (sans maple syrup) that needed to be used, along with some eggs and a bit of fresh Mexican chorizo, I started to develop a plan. I grabbed random ingredients in hopes of making a pie crust of sorts with the mashed sweet potato, with little-to-no idea whether it would actually work.

What I wasn’t prepared for was how well it actually did work! (This isn’t something that usually happens with experimental gluten-free baking – typically you have to tweak, tweak, and tweak some more to get something just right.) This crust isn’t a typical flaky pie crust. In fact, it’s rather bread-like, almost akin to a pizza crust in texture. (which ought to be my next experiment – sweet potato pizza crust!) It baked up well, so I proceeded with filling it with eggs, cooked chorizo, and swiss chard. Back into the oven it went, and what emerged was quite lovely indeed.

This quiche is perfect for a brunch or weekend breakfast, or alongside a salad for a light dinner. Personally I just ate two slices and called it dinner that night. What I was particularly fond of, however, was how well the leftovers were. I could reheat a slice for breakfast the following morning and it was delicious – the crust didn’t suffer in the least. This was a pleasant surprise, and ensured none of this quiche went to waste.

As we typically end up with leftover sweet potato puree, I’m sure this crust will reappear in some form again in the near future. Of course, I’ll be certain to share with you the successes. Until then, I hope you enjoy this simple quiche.

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Chorizo and Chard Quiche with a Sweet Potato Crust (gluten-free, dairy-free, sugar-free)

For the crust:

2 egg whites

1 egg

1 T psyllium husk powder

1 T ground flaxseed

1 c sweet potato puree (follow instructions on how to make sweet potato puree here, omitting maple syrup)

2 T coconut butter* (also called creamed coconut or coconut cream concentrate)

1/2 c white rice flour

1/2 c blanched almond flour (I used Honeyville)

1 t kosher salt

1/2 t baking powder

Preheat oven to 375 degrees. Grease a glass or ceramic pie pan and set aside. In a large bowl, whisk together the eggs. Add the psyllium husk powder, flaxseed, sweet potato puree and coconut butter (warm this a bit if it is too hard) and stir until well-blended. In a separate bowl, whisk together the rice flour, almond flour, salt, and baking powder. Stir the dry ingredients into the wet until well-blended. Transfer the dough to the pie pan and press out evenly. If the dough sticks to your fingers, oil them with a little olive oil before pressing.

Bake in preheated oven for 15 minutes. Remove and allow to cool for 5-10 minutes before filling.

For the filling:

6 oz fresh Mexican chorizo (not dried/Spanish chorizo - and check labels. I find that the chorizo purchased at the butcher’s counter is gluten-free; the cheap stuff found in the prepared deli meats section usually isn’t.)

4 large leaves Swiss chard, stems and leaves chopped

6 eggs, beaten

Salt and pepper to taste

Meanwhile, while the crust bakes, heat a large skillet to medium heat and add crumbled chorizo. Brown until cooked through, about 6 minutes. Add the stems of the Swiss chard and sauté for a minute, and then add the leaves, sautéing for another minute. Remove and allow to cool for a few minutes.

Once the pie crust is cooled, add the chorizo-chard mixture to the crust, spreading out evenly. Season the beaten eggs with salt and pepper and pour over the chorizo-chard mixture evenly.

Bake at 375 degrees for 25-30 minutes or until the eggs are completely firm and no longer wobbly in the center. If the edges of the crust begin to brown too much, you can cover the edges with foil. Allow to cool for 5 minutes and then slice to serve.

Serves 6-8.

*NOTE about creamed coconut/coconut butter/coconut cream concentrate: It’s all the same thing; it just depends who makes it. Let’s Do Organic calls it creamed coconut , Artisana calls it coconut butter, Nutiva calls it coconut manna , and Tropical Traditions calls it coconut cream concentrate. Lexie of Lexie’s Kitchen made some from scratch. I have used several of these brands with success, and have even made my own. Any of those will work just fine in this recipe.

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posted on Monday, March 4th, 2013 by altawrites Posted in Appetizers,breakfast,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Main Dishes,Refined Sugar-Free 15 Comments

Have you ever had broccoli leaves? I don’t mean the tiny little one-inch leaves that are typically on the broccoli stems you get at the average grocery. I’m talking about a full, big leaf – the leaves that surround the broccoli plant. Up until recently, I’d never given a thought to whether these leaves were edible, nor had I the opportunity to find out. Like I mentioned, they’re not found at the grocery, and I’ve only tried to grow broccoli once, and it didn’t turn out so well. (I am trying again – we’ll see how it goes!)

But as I saw in my weekly local box from Greenling, I was to receive broccoli leaves. Hmm, I thought. What will I do with those? I imagined they would be similar to collard greens, and when they arrived, I wasn’t far off. They are hardy and have a similar texture. But I didn’t quite receive enough to make a pot of greens. What to do, what to do?

Then I started looking into the nutritional punch these greens could provide. Turns out, broccoli leaves provide protein, thiamin, pantothenic acid, niacin, calcium, selenium, iron, vitamins A, B6 and C, riboflavin, manganese, folate, magnesium, phosphorus, and potassium. The leaves, it turns out, are a richer source of beta-carotene than the stalks or florets. I figured that the best way to enjoy these was to take them for all their nutritional worth and juice them!

I love to juice. I have a green juice almost every morning, often consisting of some leafy green, some cucumber, celery, ginger, lemon, and often parsley. I actually make little packs for the week so I can quickly throw my juice concoctions into the juicer before I head off to work. My fresh green juice gives me a burst of energy and really revitalizes. I think I’m addicted, truth be told.

This time around, I opted to utilize those broccoli leaves for a change of pace.

A few minutes later, I had a refreshing, energizing juice. The broccoli leaves were mild – even milder than my typical kale that I most frequently use in my juice. I opted for some apple for a change of pace, but just a tad - I don’t like my juices too sweet. The result was a clean, green juice that I adored. So if you’re at a farmer’s market, see if you can seek out broccoli leaves, or ask your farmer to bring them. Or grow your own!

While juicing doesn’t really need a “recipe” per se, here’s what I used:

Broccoli Leaf Green Juice (gluten-free, raw, vegan)

5 large broccoli leaves

2-3 stalks celery

1/2 inch knob of ginger

1/3 of a green apple

large handful of parsley

Wash and cut all produce to fit into your juicer. Following your juicer instructions, juice all produce. Enjoy juice as soon as possible for maximum benefit!

Makes 1 serving.

Do you juice? Share your thoughts and recipes about juicing at Udi’s Gluten-Free Living Community!

This post is linked to 5-Ingredient Mondays over at The Daily Dietribe and Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

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posted on Monday, February 25th, 2013 by altawrites Posted in breakfast,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetables,Vegetarian 5 Comments

Potato salad is a staple side dish in just about any household. I’ve had many versions – salads heavy on the mayonnaise, versions with a ton of pickles and yellow mustard (like my Mom’s recipe), German-style potato salad, and I’ve even made a dill and caper salad for a Daring Cooks’ challenge. I imagine that there are as many recipes for potato salad as there are summer barbecues in the United States.

But what if you are trying to stay away from potatoes? Many people on gluten-free diets also steer clear of nightshades as well in order to keep inflammation down. Many people following a paleo diet also stay away from potatoes. In those cases, how do you satisfy that potato salad craving? If you’re like me and a) have several turnips lying around from your local box and b) are looking for a unique twist on this traditional comfort food, this might just be the answer to a “no potato/faux-tato” salad!

I’ve used turnips before as stand-ins for traditional potato dishes, like in this turnip-rutabaga mash. They’re a great budget-friendly root vegetable, and one that stands up to longer-term storage quite well. They’re tasty in pickles and are lovely roasted. But I do believe that this salad has become my new favorite way to enjoy them.

Of course, part of what makes this salad so bright and fresh (even when it’s still winter, and bright and fresh aren’t descriptors for much of our food this time of year) are the pickled red onions. Many times, I forget how a simple pickle can transform a creamy, heavier dish into something that really pops. The tart, sour taste of the pickle balances out the fat in a creamy sauce so perfectly. Such is the case with these simple pickled red onions. They’re not just good for this salad, though – I enjoyed them on top of some pork carnitas the other day, and I can imagine they’d be wonderful on a burger or to garnish a pot roast. The recipe makes plenty, so you’ll have some for enjoyment on all sorts of dishes.

But back to this salad. It’s a relatively simple mix of some of my favorites – a good, grainy mustard, homemade mayonnaise, bacon, and the red onions. You get a mouthful of creamy, salty, piquant, sweet and sour, all in one bite. Pair this with some barbecue, with roast beef, or with a good soup, and you have a delicious, simple comfort food. In fact, this is my contribution to this month’s Go Ahead Honey, It’s Gluten Free! – Comfort Foods. (It’s not too late to join us, either! Just check out how to participate here.) This salad will definitely show up at a future barbecue around these parts, as I gear up for spring and break out my smoker!

Turnip Salad with Grainy Mustard, Bacon and Pickled Red Onions (gluten-free, grain-free, paleo-friendly)

4 c diced turnips

3 slices bacon, diced

¼ c mayonnaise (I used homemade, based on this recipe)

¼ c coarse/grainy mustard

½ t freshly ground black pepper

Salt to taste

3 T diced pickled red onions (recipe below)

¼ c chopped fresh flat-leaf parsley

Bring a large saucepan of salted water to a boil. Add turnips and reduce to medium-high heat. Boil until just tender, about 5 minutes. Drain turnips and allow to cool.

Meanwhile, heat a large skillet to medium heat and add bacon. Cook bacon, stirring every minute or so, until crisp. Remove and set on paper towels to drain.

In a large bowl, combine mayonnaise, mustard, and black pepper. Add the turnips and bacon and toss well to combine. Add salt if needed and toss again. Cover and refrigerate until chilled, 2-3 hours.

Once chilled, add the pickled red onions and parsley and toss again. Serve.

Serves 4-6.

(This recipe makes a lot more pickled onions than are needed for this salad. Enjoy these onions on burgers, in other salads, on tacos, or as a garnish on top of rich, heavier dishes such as pot roast or chili.)

Pickled Red Onions (gluten-free, vegan)

¾ c apple cider vinegar

¼ c red wine vinegar

2 T lime juice

1 T natural cane sugar (for vegan) or honey

1 T kosher salt

1 bay leaf

½ t black peppercorns

½ t cumin seed

½ t coriander seeds

½ t whole allspice

1 large or 2 medium red onions, sliced thinly

Combine everything but the onions in a medium saucepan and whisk together. Add the onions and bring to a light boil over medium-high heat. (It’s okay if the onions aren’t covered by the liquid at first. They’ll cook down.) Reduce to low and partially cover. Allow to simmer for 15 minutes, stirring occasionally, until the onions are soft but not falling apart. Transfer the onions and liquid to a glass lidded container or a jar and allow to cool completely. Store in the refrigerator for up to 2 weeks.

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posted on Wednesday, February 20th, 2013 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Refined Sugar-Free,Salads,Side Dishes 14 Comments

beets harvested from my garden

Do you love beets? Wish you loved beets? Today over at The Balanced Platter, I’m sharing some reasons to love these beauties, as well as a collection of delicious beet-ful recipes, guaranteed to turn even the beet-averse into beet-lovers. Head on over and check it out!

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posted on Tuesday, February 12th, 2013 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Side Dishes,Vegan 2 Comments

Need a Valentine’s Day breakfast idea? Or just want to sneak some healthy vegetables into your unsuspecting child’s diet? Moist, fluffy, and bright pink-red, these little darlings are sure to please.

Personally, I love sneaking healthy ingredients into foods. My favorite meatloaf recipe is one that hides some carrot, celery, and ground chia or flaxseed. I’ve made spaghetti sauces with simmered and pureed carrots in addition to the usual tomato. I’m always a fan of tossing spinach in my smoothies (although most of the time, the green color doesn’t ”hide” so well…) And I’ve hidden beets before in chocolate truffles. So why not hide beets in pancakes in plain sight?

These days, most red velvet cake recipes obtain their bright-red color from artificial food dye. I’m not a fan of artificial dyes, so I opted to go the old-fashioned way – get my red color from beets! As long as you take care to keep the batter as acidic as possible, the beets should retain their red color in the batter even after cooking. So rather than using lots of baking soda (too alkaline), I used baking powder and eggs for lift. I also only used a touch of cocoa powder (not dutched – again, dutched is too alkaline) to keep the pancakes bright. The result?

Beet-red pancakes – literally! Fluffy, moist, lightly sweet, barely chocolate-y pancakes that tasted marvelous. Of course, they were even more marvelous with a drizzle of homemade maple cashew cream sauce, and a little more maple syrup on top as well. While they’ll be sure to bring smiles to the faces of any little ones, I will admit they made excellent fuel for a good run in some cool, drizzly weather afterwards.

Red Velvet Pancakes (gluten-free, dairy-free)

1/2 c chopped roasted beets (I peeled and cut 2 large beets into 1-inch chunks and roasted in the oven for about 40 minutes)

3/4 c coconut milk

2 T water

2 eggs

1/4 c coconut palm sugar

1 t vanilla extract

1/2 c tapioca starch

1/2 c brown rice flour

1/2 t salt

2 t baking powder

1 T cocoa powder (not dutched)

1/4 t guar gum

Place the chopped beets, and coconut milk in the bowl of a food processor fitted with a steel blade. Puree until smooth, stopping to scrape down the sides as needed. Add the water, eggs, coconut sugar and vanilla extract and puree until well-blended and smooth.

In a medium bowl, add the tapioca starch, brown rice flour, salt, baking powder, cocoa powder, and guar gum. Whisk together until blended. Add the flour mixture to the food processor and process again until smooth.

Heat a nonstick skillet over medium-low heat. Grease with a little coconut oil if desired. Pour 1/4 cup of the batter onto the skillet and spread out to about a 4-inch circle with the back of a spoon. Cook for 2-3 minutes, or until the edges look like they’re starting to dry. Carefully flip and cook for another 2-3 minutes or until lightly browned. Repeat with remaining batter. Serve pancakes with Maple Cashew Cream and maple syrup.

Makes about 8 pancakes.

Maple Cashew Cream (gluten-free, vegan)

1 c raw cashews, soaked for a few hours

1/3 c water

juice of 1 lemon

2 T maple syrup

about 1/2 t salt

2 T maple syrup

Drain the soaked cashews and place in a high-powered blender along with the water, the lemon juice, maple syrup, and the salt. Blend on a medium-low speed, stopping to scrape down the sides, until smooth. Add additional water as needed to thin the cream if needed. Store remainder, refrigerated, for 3-4 days.

This post has been linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

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posted on Monday, February 4th, 2013 by altawrites Posted in breakfast,Dairy-Free,Desserts,Gluten-Free,Kid-Friendly,Refined Sugar-Free,Vegetarian 24 Comments

Let me start by saying this could possibly be the easiest pork chop recipe ever.

Seriously.

Historically, I haven’t been much for pork chops. Growing up, they tended to be tough (sorry, Mom!), and even as I became an adult and started cooking for myself, I found it difficult to make tender chops. I did find over time that certain techniques (like brining) yielded delicious chops. Carol over at Simply…Gluten-Free has shared a maple-brined pork chop recipe that is divine. For a long while, that has been my go-to for successful pork chops.

Until a few weeks ago, that is. You see, while brining isn’t all that time-intensive or difficult, you have to remember to actually do it in advance. I’m typically a great meal planner and keep a pretty good routine for dinners from night to night. It keeps me sane. But sometimes, life gets in the way. I’m caught at work, or am not at home the night before to make a brine, or it’s otherwise been a hectic, crazy week. It’s then that I don’t look ahead to the following day. I forget to take meat out to thaw, and so am instead quick-thawing in a sink full of water, hoping I can have dinner on the table in a reasonable amount of time. Such was the case with some pork chops. So I thawed them out, and decided to wing it.

I seasoned the chops and decided to sear them in a cast-iron skillet using the same method I use for both steak and my lamb chops, since that method takes all of about 10 minutes to make. I admit – I was slightly doubtful that we would have anything but tough chops that night. But I went with it, being careful not to overcook them. As they started in the pan, the idea of a quick sauce came to mind. I quickly mixed together dijon mustard and honey, and once they went into the oven, brushed some onto the chops.

After a quick little rest and a visit onto our plates, what resulted was a small miracle. These chops were tender, moist, and delightful! The honey and dijon glaze perfectly complimented the flavor of the pork without overwhelming it. I typically plan for leftovers, but there were none – my husband and I both ate more than our fair share. If it was polite to lick our plates clean, we totally would have.

Of course, just to be sure it wasn’t a fluke (or a particularly excellent set of chops), I tried this once again last week with a leaner chop. Again, success.

So while most of the time, preparedness is key to a good meal in our home, this time, winging it served me well. This will definitely be a repeat in our home – I  hope in yours as well!

Dijon and Honey Pork Chops (gluten-free, dairy-free)

1 lb pork chops, about 1-inch thick

Salt, pepper and your favorite herb seasoning blend (I currently adore Bragg’s Sea Kelp Delight) to taste

3 T honey

3 T Dijon mustard

Preheat oven to 400 degrees. Pat the chops dry with a paper towel and season on both sides with salt, pepper, and herb seasoning. In a small bowl, stir together the honey and mustard until blended.

Heat a cast iron skillet to medium-high heat. Add the chops to the skillet and allow to sear for a minute or until brown. Flip to the other side and brush with a bit of the honey and mustard blend. Place in the oven.

Bake for 5 minutes, turning the chops halfway through and brushing with more of the honey and mustard blend. Remove from the oven and place on a plate (don’t leave in the hot skillet, or they’ll continue to cook!) to rest for 3-4 minutes, brushing with any remaining sauce.

Serves 3-4.

What are some of your favorite quick, healthy meal ideas? Share at Udi’s Gluten-Free Living Community!

This post is linked to 5-Ingredient Mondays over at The Daily Dietribe and Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

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posted on Monday, January 28th, 2013 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Main Dishes,Paleo/Primal,Pork,Quick and Easy,Refined Sugar-Free 15 Comments

Update: This giveaway is now closed. The winner is commenter #95 – Laura. Congrats Laura!

Are you new to dairy-free and/or gluten-free living? Looking for some tips on how to transition to a healthier, whole foods-based diet?

Hallie Klecker of Daily Bites and Alisa Fleming of Go Dairy Free have collaborated to create this amazing ebook just to help you out. Dairy-Free & Gluten-Free – A Whole Food Starter Guide & Cookbook is just that – a book filled with tips and tons of information to help you on your way, plus 75 awesome whole-foods recipes that are as delicious as they are nourishing.

The book begins with the basics – it helps the reader to understand what dairy and gluten are, and where they can be found. My favorite part, however (okay, aside from the recipes – that’s a given), is what follows – some tips on how to transition to a whole foods diet.

A whole foods-based diet is something I can completely get behind. When I first went gluten and then dairy-free, I was still suffering from digestive distress. In short, I wasn’t healing from the damage the gluten and dairy caused. It wasn’t until I slowly transitioned away from processed foods and started truly eating whole, unprocessed foods that I felt healthy again. While it may seem daunting at first – the idea of eating only unprocessed foods – I promise you, it’s been worth the effort and the time. The health rewards, including more energy, improved digestion, more energy, a solid immune system, and did I mention more energy, have been well worth it. And with this guide, Hallie and Alisa help you along the way with tips, and even a seasonal menu plan to help you with the day-to-day.

And of course, the recipes. Something that I often hear from people new to cooking from scratch is how some recipes are too difficult, with many steps and a ton of ingredients. When you look at some gluten-free baking recipes, you’ll totally agree. (And I know, I myself have created some rather lengthy recipes!) What I find most attractive about these 75 recipes is that they are simple. Straightforward. I find that essential to long-term success - being able to make meals that don’t require mental gymnastics on a day-to-day basis.

There’s also plenty of room for make-ahead options in this book. For instance, most of the suggested lunch menu items are things you could make the night before – such as the Salmon & Summer Vegetable Salad with Lemon Ginger Dressing, or the Sushi Snackers. In fact, you could make enough for both dinner one night and for lunch the following day, getting twice the mileage in your meal in one effort. They also shared some convenient make-ahead breakfast ideas, like the Grain-Free Cinnamon Raisin Granola. In fact, that looked so good, I decided to make it for myself.

Let me tell you, it was addictive. Subtly sweet, with a perfect crunch, I had to stash it away and hide it from myself after snacking on it all evening. I’m kind of a granola fiend to begin with, and this stuff was perfect. It’s also delicious with almond milk.

I’ve definitely made notes to try other recipes from their book as well – like the Harvest Hash for breakfast, the Uptown Waldorf Salad, or the Florentine Flatbread “Pizza”, made with a quinoa crust based on my pizza crust recipe. I can’t wait to see what Hallie and Alisa have done with it – it might just become my new favorite!

What do you think? Would you like to check out a copy of this essential ebook? Well, Hallie and Alisa have graciously allowed me to give away a copy! So if you’d like to enter to win, please leave a comment below telling me your favorite whole foods-based dish!

The giveaway is open to anyone 18 years of age or older, and will close at 11:59pm on Sunday, January 27, 2013. Best of luck to you all!

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posted on Wednesday, January 23rd, 2013 by altawrites Posted in Uncategorized 124 Comments

Sometimes, the universe has a way of allowing the stars to align. Like when you walk into a store to realize that your favorite sweater you’ve been longing for is on sale 50% off. Or as you’re leaving late in the morning on your daily commute to the office, but for once, the traffic is going smoothly, and you make it on time to your oh-so-important meeting with the boss. Or when, almost as a sudden image, a mere flash of clarity in your mind, the idea for this soup appears in your head, and the next thing you know, you realize you have all of the ingredients available to make it. Beets, beef stock, parsnips, and just enough cashews to make a delicious cream for garnish.

And when you make it, first allowing the beets and parsnips to roast, putting off the sweet scent of caramelizing sugars throughout the house, then simmering until everything is tender and merry, and finally, tasting a spoonful, you know. It’s as if it was meant to be.

Okay, maybe that’s a little too poetic for a soup from humble beets and parsnips, two of the ugliest winter vegetables of the world, but just look at it. With a little love and a quick puree, homely root vegetables become silky and vibrant. That color alone is enough to chase any winter blues away. Perhaps it’s a bit soon to be thinking of Valentine’s Day meal ideas, but this could be a perfect simple dish to share with a fellow beet-lover. (Or possibly even convert a former beet-hater?)

This soup is easily adaptable. I think that’s the general nature and beauty of most soups – that you can add, change, and omit ingredients to your liking. Want to make this vegan? Just substitute the lard and beef broth for olive oil and vegetable broth – it will be just as lovely. I also think it would be delicious with even more parsnips, but it’s entirely up to you. Whatever you do, be sure to give this a try. It won’t disappoint.

Beet and Parsnip Soup (gluten-free, dairy-free, soy-free, vegan-adaptable)

1 lb beets, peeled and cut into chunks

3-4 parsnips, peeled and cut into chunks

3 T melted lard (made from pastured pork fat – here’s a tutorial on how to render lard) or olive oil, separated

1/2 of a large yellow onion, chopped

2 pieces green garlic, chopped (or 4 garlic cloves)

3-4 sprigs fresh thyme

2 bay leaves

8 allspice berries

1/2 t fennel seeds

2 c beef stock (homemade is best - here’s a tutorial on how to make beef stock), or vegetable stock for vegan

1-2 c vegetable stock (again, homemade is best)

Salt and pepper to taste

Chopped parsley and Cashew Cream (below), for garnish

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Toss the beets and parsnips with 2 tablespoons of the lard and season with a bit of salt. Roast for 30 minutes.

Meanwhile, heat the remaining tablespoon of lard in a stockpot over medium heat. Saute onions and garlic for 5 minutes, stirring, until softened. Tie the thyme, bay leaves, allspice berries, and fennel in a piece of muslin to make a bag. Toss the bag along with the beef and vegetable stock into the stockpot. Allow to simmer on low heat until the beets and parsnips are ready, and then add the beets and parsnips to the soup. Allow to simmer for 30 minutes.

Remove the muslin bag from the pot, and then remove from heat for a minute or two. Pour the soup into a blender (or use a stick/handheld blender) and puree until smooth. Return to the pot and add salt and pepper to taste. Serve, garnished with parsley and cashew cream.

Serves 4-6.

Cashew Cream (gluten-free, soy-free, vegan)

1 c raw cashews, soaked in water for a few hours

1/3-1/2 c filtered water

juice of 1 large lemon

About 1/2 t of salt (to taste)

Drain the soaked cashews and place in a high-powered blender along with 1/4 cup of the water, the lemon juice, and the salt. Blend on a medium-low speed, stopping to scrape down the sides, until smooth. Add additional water as needed to thin the cream just enough so that it can be drizzled over the soup. Store remainder, refrigerated, for 3-4 days.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

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posted on Monday, January 21st, 2013 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Main Dishes,Paleo/Primal,Refined Sugar-Free,Soups 7 Comments

It’s already starting. That itch, that impatience…you know, the kind that comes with this time of year. I’m already missing farm-fresh produce. I’m thankful that I live far enough south so that there are some things that grow through the winter. I have kale, cilantro, and oregano that are doing well in my garden, and of course the sage and rosemary that double as decorative landscaping in the front flower beds are handy to have around. But I miss the farmer’s market. I miss the bounty of vegetables. I miss having so much in my CSA share from week to week that I have to become extremely creative in my attempts to use it all. I still have a bit in the freezer from the summer – some green beans and some blueberries – but mostly, I’m stuck with grocery store wares. (I do have to say, however, that Greenling helps tremendously with ensuring I get some fresh goods this time of year!)

So I’m making do with what I can find, and this time of year, it’s winter squash. It’s a good thing there are countless varieties, and I am quite enamored with most all of them. Especially kabocha. It’s definitely not a pretty squash – green and bumpy. Getting a knife into it is tricky, as it’s quite hard when raw. But it’s worth it, because when roasted, its flesh is sweeter and creamier than the best butternut or pumpkin. It’s velvety and sumptuous, and is amazing in pies, baked goods, risottos, or simply roasted.

This time around, I opted to cut wedges of a kabocha squash I’d picked up and roast them. Rubbed down with a bit of coconut oil, fresh rosemary, and Madras curry powder, the squash was popped into the oven, and an easy 30 minutes later, it was perfectly creamy with caramelized edges. I won’t lie – I had more than my fair share with dinner, and enjoyed leftovers with breakfast the following morning. And now, writing about it makes me wish I had more.

Let’s just say, this squash has a way of reminding me to appreciate all the seasons, even the ones without tons of readily available greens.

Curry-Roasted Kabocha Squash with Rosemary (gluten-free, vegan, refined sugar-free)

1/2 large Kabocha squash, cut into 1 1/2-inch thick wedges

3 T coconut oil, melted

1 T Madras curry powder

1 T coconut palm sugar

1 T rosemary needles, chopped

salt and pepper to taste

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil for easy cleanup. Rub down the squash wedges with coconut oil, and then rub curry powder, rosemary, coconut palm sugar, salt and pepper all over.

Roast for 30 minutes, flipping the wedges over halfway though. Remove and serve.

Serves 4-6.

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posted on Monday, January 14th, 2013 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Vegan,Vegetables,Vegetarian 10 Comments