Gluten Free Blender Pancakes

This recipe is so easy and I make it almost every day.  My almost 3 year old eats them all day long.  The best part is they are made with alkaline grains and therefore are pretty darn guilt free!  They could easily be saved and put in the toaster to heat up and/or used for sandwiches at lunch time.  It is a wonderful treat for those who have to avoid gluten and miss bread.  I love the simplicity of it in that I don't have to use all of the special gluten free flours required to make gluten free bread.  I hope you enjoy!

Gluten Free Blender Pancakes

1/2 cup millet (whole grain)

1/2 cup buckwheat (whole grain)

1 cup almond milk or water

*Blend for at least a minute or two.

Add:

1 Tablespoon ground Flax (optional)

1 Tablespoon oil

1 Tablespoon honey/agave

1/4 teaspoon salt

3 teaspoons aluminum free baking powder

Blend only until combined.  Do not over blend!  Let the batter rise for a minute before cooking.

*If you are using a high speed blender like the Vitamix, you will need to blend on a lower speed and for a shorter duration, or the texture of your pancakes may be more flat.  I like using a regular blender...the texture and taste is so much better.

*Another note...I have a friend who is allergic to buckwheat...if for any reason you cannot use the grains listed above, try another.  I have used all millet before, my pancakes do tend to be more crumbly, but it still works.  Quinoa flour is very bitter and I do not use it.  Brown rice works as well, but again, it can be more crumbly.  If you can find a gluten free oat, then that would work very well too.  I really like the buckwheat and millet combination.  The flavor and texture of the pancake is the best!  

 Wait for the bubbles to pop before flipping.

 Buckwheat

 Below: Millet (I always confuse it with Quinoa, they look similar)

 I love coconut oil and mashed banana with honey drizzled on top!

Sweet N' Spicy Lentils

I love lentils, they taste earthy to me.  Dan, however, can't stand them!  I am on a mission to help him like lentils.  This one was a winner.  I don't think he'd choose this over most other dishes I make, but he at least ate it and said it was good.  That's success to me, LOL!  I love serving this over brown rice, but have served it over a millet/buckwheat combination or over quinoa.

Sweet N' Spicy Lentils

2 tsp grapeseed oil

1 cup chopped onion

1/2 cup chopped celery

3 cloves garlic, finely chopped

1 teaspoon ginger (can use fresh)

1 teaspoon cumin

1 teaspoon coriander

1/8 tsp cayenne pepper

1 1-lb. can tomatoes, pureed

1 1/2 cups water

1/2 cup lentils, uncooked

1-2 Tablespoons brown sugar or agave

1/4 tsp salt

Heat oil in skillet.  Add onion, celery, garlic and spices.  Cook, stirring frequently for 3 minutes.  Add remaining ingredients, mix well.  When mixture boils, reduce heat to medium low, cover, and simmer 40 minutes or until lentils are soft.

Tastes Like Fall Applesauce!

I have 2 huge bushels of apples that I got for a STEAL!  They are red delicious apples and super juicy.  We've been eating them like candy 'round here.  After a month of apples, they are beginning to go soft and so we decided to make a yummy treat...APPLESAUCE!  I'm sure most applesauce recipes are alike but here is the recipe I came up with.  We made our Pumpkin Waffles and even tried a new waffle recipe the other day, Carrot Cake Waffles and put this yummy applesauce on top.  It was so delish! Enjoy!

Tastes Like Fall Applesauce

12-15 red delicious apples, cored and peeled

1 heaping teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup lemon juice

1 cup water

Combine all ingredients in a medium saucepan.  Over medium heat, bring to a boil, cover and turn to low until apples are soft, maybe 20 minutes.  Blend.

I store my applesauce in quart jars in my fridge...should stay fresh for a couple of weeks at least!

Raw Oatmeal Cookie Bites

These are super easy and taste exactly like Oatmeal Cookie Dough.  I'm in heaven!

Raw Oatmeal Cookie Bites

Adapted from Triumph Wellness

1 cup rolled oats

dash sea salt

1/2 cup prunes

 (original recipe calls for raisins, I didn't have any)

1/2 cup soaked pitted medjool dates

2 Tbsp peanut butter or almond butter(optional)

1/2 tsp vanilla

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

Combine oats and salt in food processor and process until ground.  Add remaining ingredients and process until fully combined.  Form into balls.

Our Garden & How to Cook Beets

We put in several new 4x8 foot gardens in our backyard this year and I was anxious to see how they would do.  We planted swiss chard, beets, broccoli, cabbage, carrots, black kale, green/red peppers, bush beans, and some herbs (parsley, basil and oregano).  Outside of our boxes, in flower beds we planted tomatoes, zucchini, squash, cabbage, eggplant, and leeks.  Here are some pictures of the garden in July.  We have just finished harvesting most of our garden.  The only thing left are a box that is half full of beets!  Below I have posted how to cook beets.  We love fresh beets with lemon on them.  They are super delish on salads!  I love them hot, after just cooking them.  Our peppers and broccoli didn't do so well this year :(  Everything else was beautiful!  I already miss my garden :(  Can't wait until next Spring to begin again!!

Above: This is my Mom's garden box.  Her box does so well every year.  It is in a different part of the yard than our other boxes.

 Lettuce

 Bush Beans

 Dan harvesting beans

 Swiss Chard.  They are small in this picture, they were huge when harvested!  We actually harvested them a little at a time...

 Carrots and Cilantro that went to seed :(

 Cabbage!!  They were huge!

 Black kale.  We found these were delicious harvested young.  As we let them grow, they got a billion little white bugs that were a pain to wash off!

Above: Swiss chard, aren't the colors beautiful?!!! I love it that they look like veins and all those nutrients flow through our veins.  Love it!

 Italian Parsley

 Beans

 Dill (loved this in dressings and fresh on our salads!)

 Our garden, my daughter Rachel running through the tomato plants :)

 Room to grow!!!

How To Cook Beets

Thoroughly scrub the outside of beets, removing tops.  Place beets in a large pot.  Add enough water to cover the bottom about an inch or two.  Place lid on top and turn to medium heat.  When the water in the bottom is boiling turn to medium low heat and let steam until the beats are soft.  I use a butter knife to test, if the knife enters the beet and feels soft, they are done!  Remove from heat and empty hot water, fill pot with cold water and let sit for a few minutes.  As you see below the skins are loose and easy to remove.  Cut off tops and slice or dice.  

*We like lemons juice over our beets, or plain.  

Apple Bottom Oatmeal Cake

This was a new cake recipe I wanted to try from one of my once favorite cookbooks, Set For Life.  I decided some fresh red delicious apples would be a marvelous combination with this cake and guess what?!  It was a hit....YES!  Here's the recipe...enjoy!

Apple Bottom Oatmeal Cake

3-4 red delicious apples, cored, peeled and diced

3 tablespoons coconut oil

For Cake:

1 1/2 cups oatmeal, quick or old fashioned

1/2 cup coconut oil or canola oil

1 1/2 cups boiling water

1 cup sugar or 3/4 cup honey

1 teaspoon vanilla

2 Tablespoons ground flax and 1/2 cup water

1 1/2 cups spelt flour

1/2 teaspoon salt

1 teaspoon soda

1 heaping teaspoon cinnamon

1/2 teaspoon nutmeg

Stir oatmeal and oil into boiling water.  Set pan aside.  Mix honey, vanilla, flax and water well.  Add flour, oatmeal mixture, soda, salt, and spices and mix well.

In a 9x13 baking dish, spread finely chopped apples.  Dribble the 3 tablespoons coconut oil over the apples.  Pour the cake batter over the apples.  Spread the thick batter as evenly as you can.  Bake at 350 for 30 minutes.  Check center before removing from oven.  Remove from oven and let sit at least 10-15 minutes before frosting.

Cinnamon Frosting

2 cups powdered sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 cup almond milk

Mix well, depending on consistency, you may want it more thick or thin...add desired sugar or almond milk for desired consistency.  Drizzle or spread over cake.

Christina's Creamy Zucchini Soup

This is my Best Buddy Christina!  She and I are always swapping recipes!  Her Mom is Cindy, the author to a few of the guest posts here on my blog.  I am so grateful for her friendship.  I learn so much from her!  I'm especially grateful for this amazing recipe she let me post!  It is perfect for this time of year with all of our zucchini growing out of our ears!  Actually, I don't know about you, but I didn't get as much zucchini as I usually do and in running around to Farmers Markets, they apparently didn't either :(  Christina and I did luck out on our way to a park last week, a man was out in front of his home giving away GIANT zucchini!  We took almost all he had!  Hows that for selfish?!  If I insist you to do anything, it's to give this a try!  Thanks again to my pal!

Christina's Creamy Zucchini Soup

1 huge zucchini

2 big potatoes pre-cooked in their skins

1 sweet onion, chopped

3 cloves garlic, chopped

2/3 can coconut milk (I used the whole can!)

1/4 cup Braggs liquid aminos (optional)

Season to taste with 21 salute, oregano, and white pepper (I used no seasonings)

Cut up the whole zucchini into chunks and place in 7 qt. with onion and garlic.  Add 2 cups water.  Bring to medium temperature, cover and simmer over low heat until zucchini cooks down and softens. Cut up the potatoes and add to zucchini mixture.  Cover until potatoes are at the same temperature.  Add the coconut milk and use immersion blender to puree the soup, then add seasonings to taste.  So  creamy and Delish!!!!

Vegan Chili Lime Enchilada's

 We had leftover Chili Lime Beans & Rice, so I decided to make enchiladas!  Very easy and I didn't even miss the cheese!

Chili Lime Enchiladas

2-3 cups Chili Lime Beans & Rice

2-3 cups pureed tomatoes

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

14-16 corn tortillas

Using non-stick spray, coat a large griddle or skillet (set to medium high heat), run corn tortillas under water and place on the griddle.  Cook for a minute, flip.  I can usually cook about 6 at a time.  They only need to be softened, so they will bend easily without breaking.  

After cooking tortillas, fill each one with the Chili Lime Beans & Rice.  In a large baking dish, spray with nonstick spray and place enchilada's seam side down.  

Using a blender or food processor, process the tomatoes with the seasonings.  Pour over the enchiladas and Bake at 350 for 30 minutes.

Chili Lime Beans & Rice

This recipe was me hurrying to throw some things in the rice cooker before my piano students came.  It just sort of happened!  In fact, I'm sitting her typing this wondering what to call it?!  Amazing Rice and Beans?  Lime Taco Rice and Beans?  Fiesta Rice and Beans?  Boring.  It was so yummy that the kids were eating seconds and the next day I put them in enchiladas (yes, I will post that one too!).  Anytime we can get the kids to eat beans, we have struck gold.  Hopefully I'll have a title for this by the end, lol.

Chili Lime Beans and Rice

3 cups brown rice

6 cups water

2 cups pinto beans

1 large onion, diced

1/4 cup lime juice

2 tablespoons chili powder

2 teaspoons cumin

2 teaspoons oregano

2 teaspoons salt

2 teaspoons garlic powder

1 tablespoon paprika

Place all ingredients in your rice cooker and set on high.  If you don't have a rice cooker, place all ingredients in large pot, bring to boil, replace lid and turn to low for 45 minutes.  Serve with tortillas or alone with salad and another side.

Pumpkin Waffles With Apple Cinnamon Syrup

Today is Dan's 40th birthday!  I wanted to make something extra special and decided to try a new recipe, Pumpkin Waffles.  This recipe belongs to Isa Moskowitz from Post Punk Kitchen.  Her website is found on the right hand side of my blog.  I have tried a few of her recipes and LOVE them!  I made a few slight modifications.  As for the syrup, I got this recipe off of Pinterest as something I wanted to modify Vegan style.  It worked wonderfully!!!!  We scarfed these this morning!  They were so amazing!  I hope you make them soon and leave me a comment as to how you liked them.  They were Christmas morning to me and perfect for Fall.  Enjoy!!!

Pumpkin Waffles With Apple Cinnamon Syrup

Adapted from Isa Moskowitz

2 1/2 cups whole wheat flour

1 tablespoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice (optional, add more cinnamon)

1 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

2 cups almond milk

1/2 cup water

1 15-ounce can pureed pumpkin

1/4 cup oil

1/3 cup brown sugar

2 teaspoons vanilla extract

For Syrup

1/2 cup organic sugar
1/2 cup brown sugar

1 cup fresh apple juice

1/4 cup lemon juice

1 1/2 teaspoons cinnamon

2 tablespoons coconut oil

1 tablespoon cornstarch

In a medium saucepan, combine all ingredients for the syrup and whisk until well combined, then turn to medium heat and bring to a boil.  Turn off and leave on burner.  

In a large mixing bowl, combine all dry ingredients for the waffles. Mix well.  In the center, create a well and mix wet ingredients.  Mix all together quickly, then let sit for 5 minutes.  Do not over mix!

These waffles do take several minutes to cook in your waffle iron.  They taste good well done with crispy edges!

Carrot Noodle Stir Fry

We make a lot of Stir Fry in our house!  They are quick and simple.  I pretty much make it up as I go with whatever vegetables I have on hand!  This combination was delish!

Carrot Noodle Stir Fry

2-3 large carrots, halved then sliced

1-2 cups thinly cut, or shredded cabbage

1 large onion, quartered then sliced

*1/2 package Soba Noodles (I used buckwheat Soba)

1 teaspoon onion powder

1 teaspoon garlic powder

**1/4 cup Braggs Liquid Aminos

1/2-3/4 cup water

Brown Rice

2 Cups Brown Rice

4 Cups Water

For Brown Rice, combine water and brown rice in a medium saucepan, cover.  Bring to boil, reduce heat immediately to low and simmer for 45 minutes.

Cook Soba noodles according to directions on the package.

In a large skillet, combine water, onion and carrots and cook until soft.  Add onion, garlic powders, Braggs Liquid Aminos and any additional water to steam the cabbage.  Add cabbage last!  Simmer just a couple of minutes until cabbage is slightly soft.  Add the drained Soba noodles and adjust any seasonings, if necessary. Serve over Brown Rice.

*I usually buy my Soba noodles at Smiths in the health food section.  They have a few different varieties and they are usually in three bunches as seen in the picture below.  I use 1-2 bunches for my large family when making stir fry.

**Braggs Liquid Aminos can be found at Smiths as well.  I have also bought it at a local store here in Utah, called Kitchen Kneads.  Dave's Nutrition also carries it.  It is very low in sodium and a much healthier choice than regular soy sauce!

Roasted Sunflower Seed Green Salad

Every day I try to eat a huge salad and I need lots of variety!  I was in the mood for salty and sweet, so I made this nummy salad. I hope you enjoy it!!

Roasted Sunflower Seed Green Salad

1/4 cup sunflower seeds

pinch of salt

1 tablespoon oil

2-3 cups chopped romaine lettuce

1 large handful cherry tomatoes

1/4 cup raisins

 1 teaspoon Balsamic Vinegar (optional)

In a small skillet on medium heat, toast sunflower seeds and salt in oil until a light toasty brown color.  In a large bowl, combine lettuce, tomatoes, raisins, roasted sunflower seeds and balsamic vinegar.  Serves 1

Vegan Fajitas with Corn Tortillas

Fajitas were a general staple in our home every summer before we decided to eat more plant based.  I had forgotten about them this summer, how?!  I don't know.  I decided to throw some together without chicken. They turned out great!  I was a little worried about how my kid would eat it, because when we had them before, they would pick out all of the chicken!  No chicken to be had for dinner last night, so they were forced to eat their veggies, cause let's face it....that's all there was!!!!  Ha!

 Dan decided to try making our own corn tortillas and bought this extra fine corn flour, found at most grocery stores (above).  It has instructions on the flour/water ratio on the back.  We put some together and pressed them in our tortillas press.  They are so nummy!  We like to leave them in the press a little longer to make chips out of them too!

 Below:  The ingredients in the extra fine corn flour.  Not too shabby :)

 I love red peppers and sweet onions in these fajitas because they are sweet and add to the spicy flavor of all the spices.  You could certainly add green peppers for more color! I hope you enjoy this very simple dinner dish!

Vegan Fajitas

3 red peppers, sliced

1 large sweet onion, cut into large chunks or sliced

1 cup dehydrated or sun dried tomatoes, soaked in hot water for about 10 minutes

3/4 cup water

1 tablespoon white bean flour, or cornstarch

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder (optional)

In a small bowl, combine dehydrated tomatoes and hot water, set aside.  In a large skillet, combine your onion and red pepper.  In a small bowl, combine the water, thickener, and spices.  Mix well and pour over your onion and red peppers.  On medium heat, bring to a boil, turn to low and let simmer about 5 to 10 minutes.  Drain the dehydrated tomatoes (add the water to your pepper/onion mix, if needed).  Add the tomatoes to your onion/pepper mixture and stir well.  Serve immediately over corn tortillas.  Garnish with salsa and cilantro.

Dan's Tomato Basil Bisque

Does that not look yummy?!  Dan made this the first time and we all ate every ounce, but he forgot to write his recipe down...so he made it again, and it was even better the second time.  I think he has all the talent in the family, for sure!  I love it when he cooks!  This recipe comes right in time for the end of summer tomatoes and is great for a Sunday dinner or a rainy day.  I am so excited for Fall and all the yummy hearty dishes that come with it!  Hope you enjoy!

Tomato Basil Bisque

2 large onions, diced

2 garlic cloves, minced

4 large carrots, halved and sliced

8-10 large tomatoes

1 cup dried tomatoes (optional)

2 cups almond milk

salt, pepper, basil, onion powder, garlic powder to taste

2 tablespoons oil; coconut or canola

Saute onion and garlic in oil.  Add tomatoes and saute, scald but don't burn the tomatoes (we used our cast iron skillet).  As you do this, the onion, garlic, tomato mixture will reduce and thicken.  This should take 8 to 10 minutes. In a blender, blend the onion, garlic, tomato mixture until smooth.

While the tomatoes are cooking down, Add the potatoes and carrots to a large pot.  Cover with water and bring to boil...turn to medium low heat and cook until tender.  Pour off the water.  Add the blended tomato mixture, almond milk, dried tomatoes and spices to taste.  Simmer until heated through.  Serve.

Raw Carrot Cake Cookies

These delicious yummies were something I found several months ago on The Rawtarians website!  If you remember she is also the creator of the amazing Raw Brownies that I posted.  I LOVE, LOVE, LOVE these cookies!  I'll keep these in the refrigerator for at least a week and nibble on them when craving something sweet.  This is NOT my recipe, however I'm sharing my pic and a few small changes and I hope you enjoy them.  Thank you to The Rawtarian.

Raw Carrot Cake Cookies

3 cups finely grated carrot

2 cups pecans

1 1/2 cups dates, pitted

1/2 cup shredded coconut (I didn't use this)

1/2 cup raisins

1/4 cup water

1 teaspoon pumpkin pie spice or cinnamon

1/4 teaspoon salt

Add the finely shredded carrots to a large bowl.  In a food processor, process the pecans until they are fine and crumbly.  Add the dates and coconut to the pecans and mix again. Add the pecan, date, and coconut mixture to the carrots as well as the rest of the ingredients and stir until well combined.  

Using your dehydrator, line each tray with parchment and form cookies laying them the trays.  Do not form the cookies too thick or they will not dry all the way through.  I like mine pretty thin.  Dehydrate on high for 2 hours, then reduce to about 110 degrees for an additional 10 to 12 hours or until crisp on the outside and slightly soft on the inside.  When finished spread some Raw Cream Cheese Icing on top (recipe below)

Raw Cream Cheese Icing

1 1/2 cup cashews

1/2 cup water

3 tablespoons coconut oil

2 tablespoons agave

1 tablespoons pure vanilla extract

pinch of salt

Combine all ingredients in a high speed blender; blend until smooth and creamy.  Transfer to an airtight container and store in the fridge until needed!