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to do. to see. to hear. to love

it is monday. time to start eating all healthy and stuff again after the weekend. although, i have no plan this week yet, except, i want to make bread and pastries and tacos and everything else with butter, flour, or sugar.

maybe this post will reinspire me to try some gluten free recipes again. i have been experimenting…just to see. i am pretty sure i don’t have an allergy or an intolerance (phew…bring on the bread!!!!) but occasional side effects not appropriate to talk about on a blog.

one of my dearest friends from college, Amy, lives in San Diego and a few weeks ago i went down to visit. amy is a vegetarian/gluten free girl!…and so is her son Ezra. i have never seen child with these kind of healthy eating habits. i admire Amy and all her hard work and creativity with her cooking. she always cooks the best meals when i visit and she reminds me how easy and creative you can be with healthy cooking. amy, has her own nutritional program and classes, Nine months Nutrion, for expecting mothers as well as your wee little ones. however, her recipes don’t have to stop for just mothers and kids. i am always telling her how i want to be taking her cooking classes too!

amy sent me home with a few of her recipes.

pictured above:

HOMEMADE ALMOND MILK

1/2 pound of raw almonds

2-3 dates

water

soak your almonds overnight.

peel your almonds.

place in a blender with water and the dates. just eyeball your water amount. until you get a good consistency…not pasty, but more on the watery side.

strain the mixture using cheesecloth or a tea towel. you made need to do this a few times depending on the almond paste left. 

store in the fridge for 2-3 days.

you can also use the leftover paste for candy or desserts. browse around the internet for some ideas. or put it in the candy bites below.

i also made hazelnut milk with this recipe!

Rubbed Kale Salad

1 bunch kale (you can use any kind, I prefer lacinto kale) 1 tsp salt
1⁄4 cup diced red onion
1/3 cup currants or chopped raisins

3⁄4 cup diced apple
1/3 cup toasted nuts or pumpkin seeds 1⁄4 cup olive oil (I use a little less)
2 tbsp. apple cider vinegar
1/3 cup crumbled cheese (I like feta)

Destem kale by pulling leaves away from stems. Wash leaves, spin or pat dry. Cut leaves into thin ribbons. Put kale in a large mixing bowl. Add salt, and massage into the kale with your hands for 2 minutes. Kale will turn a darker shade of green and decrease in volume a bit.

Stir onion, raisins, apple and nuts/seeds into kale. Whisk oil and vinegar together, add to salad and toss. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. Keeps great for several days. 

YUM! this salad is amazing. i couldn’t stop eating it for days. i used pine nuts and sunflower seeds and also added quinoa per amy’s suggestion!

Chocolate Chip Cookie Bites

Yields approximately 15-20 cookie dough balls

2/3 cup Raw Cashews 1/3 cup Oats
2 Tbsp Raw Honey
1 Tsp Vanilla Extract
1/4 cup Raw Cacao Nibs

Direction

  1. Blend Oats and Cashews in food processer or high speed blender for a coupleminutes until it looks like coarse flour.
  2. Add the Raw Honey & Vanilla Extract and blend until the mixture balls up
  3. Place“dough”inamediumbowl,add the chocolate chips and stir by hand
  4. Roll into balls and refrigerate for at least a couple hours.

The unrefrigerated dough is incredible on its own, but it gets even better when it sits in the refrigerator for awhile. 

these are amazing. the consistency of mine got a but sticky. since, i was out of cashews i decide to add some almond flour. it gave it a bit of a marzipan flavor! these are so awesome and guilt free!

please check out amy’s website NINE MONTHS NUTRITION and sign up for a monthly newsletter where you will learn some great healthy tips and get a recipe or two. seriously, these recipes will surprise you how good they really are!

you can also keep up with amy on Facebook and her updates!

 

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