Raw Milk Hot Cocoa (sugar free)

I've been making this hot cocoa all winter long; it's such a delicious and satisfying, sugar free treat to warm those bones when the temps dip low. And today was hopefully the last day I will be making hot cocoa for many, many months. We've been having such amazing spring weather lately that I didn't think I'd be making hot cocoa again until next winter. But for some reason, my son has been asking me to make him hot cocoa for three days now. I wasn't able to make it for him until today, when our raw milk supply was replenished. I thought I'd better document this recipe now so I won't have to fidget with the ingredient ratios again next winter.

A few notes about this hot cocoa: 1) Since we're using raw milk here, be sure to heat it on the very lowest possible setting on your stovetop to preserve as many of those healthful properties in the milk as you can. It really doesn't take long to get this yummy treat warm enough to enjoy, maybe five minutes, so be patient (i.e. no microwaving!) and the payoff will be worth it. 2) I like to thin my hot cocoa out with some water to save a little money (since raw milk can be a bit pricey), but if you like yours really creamy and thick, omit the water and use 1 3/4 cup raw milk, or use some raw cream in place of the water.


Raw Milk Hot Cocoa (sugar free)

1 cup raw milk
3/4 cup water
1 tablespoon cocoa powder
12 drops liquid stevia

Put all ingredients in a small saucepan. Turn heat on low and whisk thoroughly to combine. Cook over low heat for about five minutes, until desired temperature is reached, whisking occasionally.

Ladle into mugs and enjoy.

Serves two.

Warm Sweet Potato and Kale Salad

I've been rather uninspired in the cooking department lately. I literally sat outside for 25 minutes today thinking of what to make for dinner, and nothing came to mind.

Nothing.

This is not like me. Maybe it's the season, or the weather, or the fact that I haven't had any inspiring fresh produce the last few days... I'm really not sure. But nonetheless, we had to eat dinner, so I had to think of something...

So I went into my pantry and started foraging for dinner ingredients. My eyes landed on the sweet potatoes, which I love. But I didn't want to just fix them in the same old boring way (even as delicious as this boring way is): roasted wedges. I wanted to turn them into a delicious salad, a warm salad, the perfect kind of salad for spring weather.

Finally, inspiration! This recipe just sort of came to life, and I decided it needed to be documented on this blog, especially considering I may find myself in a un-inspirational mood in the not-so-distant-future.

With it's delicious blend of spicy (thanks, ginger) and sweet (thanks, sweet potatoes and cinnamon), this salad will knock you off your feet. I'm especially fond of how the cooked sweet potatoes lightly "cook" the baby kales to take off their raw edge and make them all yummy and soft.

Hopefully it will please your palate as much as it did mine.

Warm Sweet Potato and Kale Salad

Salad:
2 medium sweet potatoes
4 cups baby kales (or spinach, or torn swiss chard)
1 Granny Smith apple

Dressing:
1 tablespoon minced fresh ginger
1 minced clove garlic
1 1/2 tablespoons apple cider vinegar (ACV)
1/2 teaspoon cinnamon
10 drops liquid stevia
salt, pepper
1/4 cup extra virgin olive oil (EVOO)

Chop sweet potatoes into bite sized pieces and place in medium pot. Cover sweet potatoes with water and bring to a boil. Turn heat to medium-low and gently boil for about 10 minutes.

Meanwhile, place baby kales in a large bowl. Chop Granny Smith apple and add to baby kales.

Mix all dressing ingredients (ginger through salt and pepper) in a small bowl. Slowly stream in the EVOO until emulsified.

When the sweet potatoes are done, drain and immediately place on top of the baby kales and apple. Let rest for a few minutes, until the warm sweet potatoes turn the baby kales bright green and semi-wilted.

Add the dressing and toss to coat.

Coconut Brownie Power Bites

The quest for yet more great snacks has led me to create a new power bite recipe (see my other power bite recipe here). You can't help but just love these. They're raw, refined sugar free, full of protein and fiber and omega-3's... and they will get you pumped up with energy too. These make a great pre- and post- workout treat.

Did I mention they're also super kid-friendly? My kids would eat and eat and eat these babies, all in one sitting, if I let them. Instead, I allow them the indulgence of one or two of these healthy treats for a bedtime snack, and feel no pangs of guilt whatsoever. It truly brings a smile to my face when I know my kids are eating healthy and loving it.


Coconut Brownie Power Bites

3 cups walnuts
3 cups Medjool dates
1/4 cup shredded coconut
2 tablespoons coconut oil, liquified
2 tablespoons cocoa powder
pinch cinnamon and salt

Grind walnuts to a coarse grind in a food processor. Add dates and pulse for 30 seconds to a minute, until a dough-like consistency is achieved. Add shredded coconut, coconut oil, cocoa powder, cinnamon and salt and pulse again until all ingredients are incorporated evenly.

With a small spoon, scoop out the dough and, with your hands, form into balls of desired size. Store in the refrigerator.

Did I mention my kids love these?!

Chile Spiced Seeds

It's time to post another high protein snack recipe. I'm finding myself in a snack rut these days. Now that I'm home with my kids full-time, I am on snack duty three times a day (at least). I let my kids choose their snack of choice (with some wise counsel, of course), and they are really good about incorporating some kind of vegetable or fruit and protein with each snack. I often find myself making a different snack for me as they prefer fruit to veggies (shocker, I know) and I try to limit my fruit intake much more so than is necessary for a child. And these days I am in major need of protein; my body just craves it.

So what do you do when you get sick and tired of celery with almond butter or grain free granola? Toast some spiced seeds!

Chile Spiced Seeds

1 tablespoon extra virgin olive oil
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 teaspoon chile powder
1/2 teaspoon cumin
pinch salt

Heat oil in a medium skillet over medium-low heat. Add seeds and spices; stir to coat. Cook for approximately 5 minutes, shaking the skillet frequently to move the seeds around and prevent burning. Pull skillet off the heat once the seeds start making a popping sound. Let cool and enjoy by the mouthful.

Indian Spiced Chickpea and Chicken Stew

I love a good stew. And I love Indian spices. The pairing of these two loves made dinner tonight: a hearty, healthy, spicy, rustic stew perfect for a cold winter's night. This recipe was inspired by a recipe from Ali Segersten's The Whole Life Nutrition Cookbook. This has become one of my absolute favorite cookbooks. I adore the creativity in each featured recipe. I find myself scanning this book every afternoon, looking that night's dinner recipe. And I've been so pleased with everything I have tried from her cookbook thus far. I usually end up tweaking a few things from her recipes to make them my own (as is the case with this recipe), but I have to give her due credit for the inspiration!

This stew was so good it surprised me. The dried fruit really sweetens this spicy pot of stew up like a dream. It's packed with antioxidants and cancer-fighting properties, thanks to the assortment of spices and veggies alike. It's a great meal to make if anyone in your house is fighting the cold so persistent in these winter months.

And it makes quite a large pot! Plan on enjoying this with your family and friends.


Indian Spiced Chickpea and Chicken Stew

1 tablespoon coconut oil
1 large yellow onion
4 cloves garlic

2 carrots

2 medium sized sweet potatoes
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
pinch cayenne pepper
pinch salt and black pepper
2 cups cooked chickpeas
1 14 oz. can tomato sauce
1 cup chicken broth
1 cup cooked, shredded chicken
1/2 cup assorted dried fruit (I used a combination of dried figs, prunes, and raisins equal to a 1/2 cup total)
1/4 cup chopped parsley

In a large soup pot, heat coconut oil over medium to low heat. Chop onion and add to pan. Cook 3-5 minutes, until translucent. Mince garlic and chop carrots and sweet potatoes into bite size pieces. Add to pan along with spices (through black pepper). Cook another few minutes. Add remaining ingredients to the pot (except parsley) and stir.

Bring to a boil. Lower heat to a simmer, cover, and cook for 20-25 minutes, until vegetables are tender. Ladle into bowls and sprinkle with parsley.

Blueberry Scones (gluten, dairy, and sugar free)

If you follow this blog at all, you'll have realized by now that I have this thing for scones... I love them. I adore them. I (often) dream about them... the crisp, crumbly, fall-apart-in-your-mouth feeling you get when you eat them. Scones define good coffee house atmosphere for me. Unfortunately, though, there aren't any coffee houses that I can go to to order a scone with my coffee, because coffee house scones are never gluten free (at least not the coffee houses I have been to). Hopefully this will change in the future as more and more restaurants and coffee shops are realizing the huge impact that gluten intolerance and gluten sensitivities is having on our population.

Thankfully, I love eating at home, and cooking and baking my own food. Therefore I can make gluten free scones anytime I want.

Last night the scone urge hit me again, so I started browsing the internet for a new recipe to try. I stumbled upon Jennifer Esposito's website, Jennifer's Way, where she has a host of great gluten free recipes and information in general on Celiac disease and gluten intolerance. I tried out her scone recipe, making a few changes along the way. I am really happy with the results. I know I say this way too much, but these might quite possibly be my favorite scones to date. If you like rustic scones that are just a tad sweet, I think they'll become your favorite too.


Blueberry Scones (gluten, dairy, and sugar free)

Dry ingredients:

1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 coconut flour
1/2 tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoons xanthan gum
pinch salt

Wet ingredients:

1/3 cup almond milk
1/3 cup applesauce
1/4 cup GF brown rice syrup
1/2 cup ripe mashed banana
2 tablespoons coconut oil, liquified
1 teaspoon vanilla
10 drops liquid stevia
1/2 cup blueberries (can be fresh or frozen; I used frozen)

1 tablespoon xylitol, optional

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

Mix all dry ingredients in a large bowl. Whisk all wet ingredients (except blueberries) in a separate bowl. Add wet ingredients to dry and stir to combine. Add blueberries and gently stir again until a dough ball forms (you may have to use your hands).

Place dough ball onto prepared baking sheet and form into a large oval, about 1/2 inch thick. Sprinkle with xylitol. With a wet knife, score scone dough into desired shape (I cut mine crosswise four ways to make 16 scones).

Bake 18 minutes. Remove and cut all the way through the scored dough to separate the scones, so that all sides of each scone are exposed. Put back in the oven for an additional 5 minutes to crisp up all sides of the scones.

Gluten Free Yeast Bread

When you're craving bread, you're craving bread. I don't have this craving often, but for some reason, I've been wanting a warm, yeasty bread to use for toast in the morning, smothered with some nut butter and fruit-sweetened jam. This bread is perfect for that (and would also be perfect for sandwiches), reminding us gluten free folks that we can have our bread and eat it too.

I use Bob's Red Mill All Purpose Gluten Free Flour here. I really like this stuff as the main ingredient is chickpea flour, lending this blend to it's high fiber and protein count. I have to admit, I was a little nervous that using this blend would give the bread a "bean-y" taste, but was pleasantly surprised that this taste disappears completely once the bread is baked.

I always think that baking gluten free bread is going to be a daunting task, but time and again find that it really is very simple. If you hesitate in making this bread due to the time involved, let me encourage you that it will go faster than you think, and once you smell that delicious bread baking in the oven, your woes over time spent will vanish. In fact, a great idea is to double the recipe and make two loaves at one time. You can use one loaf for your bread needs over the first few days and with the other loaf, simply cool, slice, and freeze it in a plastic bag (with all the air sucked out) for future use. This way you will have great gluten free bread anytime the craving calls.


Gluten Free Yeast Bread

1 1/4 cups warm water (about 110 degrees)
2 1/4 teaspoons active dry yeast
1 tablespoon palm sugar
2 eggs
1/4 cup extra virgin olive oil (EVOO)
1 teaspoon apple cider vinegar (ACV)

1 cup all purpose gluten free flour blend (Bob's Red Mill is what I use)
1 cup sorghum flour
1 cup arrowroot powder
2 1/4 teaspoons xanthan gum
pinch salt

Preheat oven to 350 degrees. Line an 8x4 inch baking pan with parchment paper or coat with coconut oil cooking spray.

In a small bowl, combine water, yeast, and palm sugar and stir until mixture gets bubbly. Let rest for about five minutes. Then add eggs, EVOO, and ACV. Stir again.

In a separate bowl, GF flour blend, sorghum and arrowroot flours, xanthan gum, and salt. Stir. Add yeast mixture and stir until a dough forms. Place dough into prepared baking pan, cover with a kitchen towel, and set in a warm place to rise for about an hour (until loaf doubles in size).

Bake for 45-50 minutes, until golden brown. Let rest in the pan for at least 5 minutes before removing, slicing, and eating.