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!

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.

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.

Spring Rolls - Guest Post

 This is another fabulous recipe that my friend Cindy has shared.  This is one of my favorites, because it is again so simple but the combination is so delicious!  Get this...it's just veggies!  I love it!  Cindy shared these with us months ago and the presentation was beautiful.  She had used Daikon Radish on the bottom with a little Bragg's Liquid Aminos on the bottom and sesame seeds sprinkled on top.  It was beautiful. I hope you enjoy these as much as I do!

Spring Rolls

Zucchini

Carrot

Green Onion

Cilantro

Avocado

Slice zucchini in very thin, long strips; set aside.  Slice cucumber, carrots and green onion into 3 inch matchsticks.  Remove stems from cilantro.  Slice avocado into 1/4 inch slices.  Place a zucchini strip on a flat surface.  Layer the end closest to you with a few matchsticks of each vegetable, slice of avocado and cilantro; roll up on a slight diagonal to secure fillings inside strip.  Garnish with a sprinkle of sesame seeds.  Serve with Dipping Sauce.  Refrigerated, sauce will keep for 4 days; rolls will keep for 2 days.

Dipping Sauce

1/2 cup raw almond butter

1/4 cup water

1 Tablespoon lime juice

1/2 tsp. Chinese 5 spice blend

pinch of cayenne pepper

Piece of green pepper

piece of green onion

grated lime rind

Blend all together in a food processor; thin with water to desired consistency.

Simple Millet Stuffed Bell Peppers - Guest Recipe

 In recent months, I have become more acquainted with a person I consider a "kindred spirit".  Her name is Cindy.  I've admired Cindy from afar ever since we moved into our home.  She lives a few streets over from us.  Years ago, I learned that Cindy was a Vegetarian.  I always admired people who could stick to it, because I struggled so much over the years with what to eat and how to overcome my cravings that I just didn't think it was ever going to be possible to have a good relationship with food. 

 As Dan and I began studying a plant based way of life, I thought about Cindy a lot and felt prompted to talk to her about what she has done over the years and why she eats that way.  The other thing I had noticed about Cindy was her constant smile.  She has a calm way about her and I wanted to get to know her.  My Mom, who lives in a basement apartment in our home, which I LOVE, had decided to make the same changes we were to our lives and wanted to come with me as we met with Cindy.  We called Cindy and she invited us over for lunch.  We spent a good 3 1/2 hours at Cindy's beautiful home.  The first thing I noticed about her home was how fresh it smelled, not the kind of home where you can tell air fresheners or candles are used (like me, ha ha!).  It was clean and inviting.  She had set the table beautifully and had placed before us a beautiful millet/parsley salad, red cabbage/apple/carrot salad, and a lovely dish called triple simmer.  She had gently cooked veggies as well as a delicious carrot/apple juice.  This was our lunch.  Now, coming off of beef and chicken, and a fair amount of processed foods, I was surprised to find this meal so simple.  It was basically fruits and veggies!  I loved it!  It was wonderful!  She talked about her life and what led her to make the changes to eat plant based.  It was fascinating to hear about her life!  She talked about her family, her husband and how she overcame her chocolate addiction years ago.  She talked about her fascination with how the rights kinds of food can heal us.  We talked about the Gerson Therapy at length, something she is studying.  It was a wonderful afternoon!

Since then she has been gracious enough to share good books to read, many lovely, simple recipes and many of her insights into how to be positive and happy and how that can change our health and wellness for the better.  I feel a deep connection with Cindy and am so grateful for her friendship!  This recipe is hers.  I love the simplicity of it!  I thank Cindy for sharing it and hope you enjoy it!

Simple Millet Stuffed Bell Peppers

1 cup cooked millet (will show recipe for this below)

4 large or 5 medium bell peppers

1/2 cup sweet onion, grated or diced finely

1/4 cup red cabbage, finely shredded

1 tablespoon olive oil

4 fresh cloves garlic (or to taste)

1 large tomato - diced

1 teaspoon ground cumin (optional - to taste)

1 tablespoon water in the bottom of the pan

Cut off top 1/3 of the bell peppers and dice the tops into the millet mixture.  Remove all seeds from peppers and discard.  Mix ingredients in medium bowl and stuff into the bell pepper bottoms.  Arrange in a large skillet or pot, placing the tablespoon of water in the bottom.  Heat your pan to 60 degrees or turn on medium and when the water is bowling in the bottom or it has reached temperature, then reduce to lowest temp on your stove top.  Cook for about 20 minutes.  

Serve plain or pour red enchilada or tomato sauce over each pepper.  Enjoy!!

(scroll to the end of the post for the millet recipe)

Cooked Millet

2 cups water

1 cup millet

Combine both in a small saucepan, cover and turn on medium heat, when slightly boiling, turn to lowest heat and cook for about 15-20 minutes or until millet has soaked all the water.

Gerson's Hippocrates Soup

I know it's summer and in the last thing you are thinking about is a hot soup.  This soup, however is incredibly easy, great for digestion and a staple in the healing of cancer, the Gerson Way.  What is that?  Well, you can find a simple review of The Gerson Therapy on their main website as well as a simple book review I wrote for the Nutrition Principles website.  The book The Gerson Therapy has to have been one of the most fascinating things I've read....ever!  The basic idea of the therapy is to heal cancer, diabetes, heart disease or any other degenerative disease as well as drug addiction.  Yes, it can be done through the foods we eat which are whole foods, mostly organically grown fruits and vegetables in the form of 13 cups of juice hourly each day, coffee enemas, potassium supplements and other natural supplements.  It sounds a little weird, I'm sure, but chemotherapy and radiation doesn't sound weird?  I also just finished reading a book called "A Time To Heal" by a woman named Beata Bishop.  This book reads like a novel, and is a story of her journey in healing herself using The Gerson Therapy.  Over 25 years ago she was diagnosed with Malignant Melanoma, a very serious and deadly form of Skin Cancer.  She was given 6 weeks to 6 months to live.  She explains how she finds out about The Gerson Therapy and her decision to follow it for the next 18 months and how she miraculously heals.  It is not an easy journey.  The Gerson Therapy requires a great deal of dedication and for a long period of time with strict adherence to following a clean diet after healing.  There are many amazing stories out there of people who have cured themselves using this therapy.  Without question, I would use this method to heal myself if ever needed.  My hope is that I won't.  

This wonderfully simple soup is something I try to keep in the fridge often and eat with my lunch or dinner often.  This is the Gerson's recipe and they purposely leave out salt and other flavorings, because they can conflict with those who are healing.  Before adding anything else to give this soup your own flavor, try to eat it as is.  I love it!

Hippocrates Soup

1 medium celery root or 3-4 stalks celery

Garlic as desired

2 small leeks or 2 onions

1 1/2 pounds tomatoes or more

2 onions

1 pound potatoes

a little parsley

Do not peel any of these vegetables!  Wash them very well.  Cut them coarsely.  Barely cover the vegetables with filtered water (I like less water, it makes the soup much more creamy).  On medium heat bring to a simmer, turn on low and simmer 2 hours.  Blend the soup, leaving small chunks, if desired.  Store for up to 2 days.

Quick Skillet Bread

I just posted a great recipe on Nutrition Principles.  This recipe is like a small crepe and is very tasty and quick!  I hope you like it!

Veggie Nori Rolls

 Any fans of Sushi out there?  We are big fans!  However, as we try to stick to a more plant based diet, we have found a way to make our own simple veggie rolls.  They are wrapped in seaweed that has been dried.  It feels like crisp paper and can be brittle.  We usually buy ours at an Asian market because we need to buy it in bulk.  However, you can usually find dried seaweed at your local grocery store in the Asian food section. 

Veggie Nori Rolls

12-14 Nori Sheets

1-2 carrots

4-5 green onions

1 cucumber

cilantro

1-2 avocado's, sliced

1 cup quinoa

2 cups water

In a small pot, combine quinoa and water.  Turn on medium heat and bring to a gentle boil, turn to low, cover and cook for 15 minutes.  With a Titan slicer thinly julienne your carrots, and cucumber.  Thinly slice your green onions (scallions) lengthwise.  Remove stems from your cilantro and wash the leaves.  Set aside on a plate as seen below. (Other veggies to add if desired: red peppers, zucchini, thinly sliced cooked beets, asparagus, lettuce, cabbage)

Prepare a small bowl with water for sealing the Nori.  

To Assemble:  If you have a mat to roll your Nori roll, you may use that, but it can be done without.  

 Place about 1/4 cup quinoa in the center of the Nori (make sure the quinoa is warm, not cool).  It doesn't have to be super neat.

 Place your veggies over the quinoa. I love more  veggies than quinoa in mine. 

 begin rolling the wrap with your hands.  It's okay if some of the veggies are sticking out, you will tuck them in.

 Using both hands tuck in the vegetables, still leaving a small part of the Nori unwrapped, as seen below.

 Dip your fingers into the small bowl of water and rub the water along the edge of the Nori.

 With your mat (or without, using your fingers to continue to tuck the veggies in), finish rolling the wrap tightly against that moistened edge.  It will stick together.

Your roll should look like this.  I like to eat mine just like this!  The seaweeds is very chewy, so it's not exactly pretty or easy to rip apart with your teeth, but I do it anyway :)  My kids like to cut theirs and dip it in Bragg's Liquid Amino's with a little wasabi.

Chocolate Truffles

These are another great recipe I found on The Rawtarian.  She has such yummy recipes!  These make up super quick and are one of my favorite treats!

Chocolate Truffles

adapted from The Rawtarian

1/2 cup sesame seeds

1/2 cup hemp seeds

1/2 cup almonds

1 cup dates, pitted and halved

1/8 teaspoon salt

6 tablespoons carob or cocoa

agave

Place almonds in the food processor and process until crumbly, add sesame seeds, hemp seeds and dates.  Process until dates are well mixed.  Add salt and carob/cocoa.  While mixing add agave 1 tablespoon at a time until the mixture clumps together.

Form into small balls, roll in coconut, hemp seeds, carob or cocoa powder, or eat plain!  

Potato Curry

Well, as you can gather, Dan and I are NOT photographers!  Ha!  But I know when I'm trying a new recipe, I really don't care what the picture looks like, just that there is one.  So, keep in mind, I'm providing you a picture, not a master piece :) When Dan took the above picture, he said to me "who would want to eat that? It looks disgusting!".  This is another Sunday favorite brought to us by Dan.  He loves to make this meal and I love it when he does.  It is very simple.  I'm sure this could be used as a stew, but we love it over brown rice or quinoa.  

Potato Curry

4 potatoes, peeled and cubed

2 tablespoons grapeseed or canola oil

1 yellow onion, diced

1 red pepper, diced

3 cloves garlic, minced

2 teaspoons ground cumin

1/4 to 1 1/2 teaspoons cayenne pepper (this is optional, if you like spicy, then add more)

4 teaspoons curry powder

1 (1-inch) piece fresh ginger root, peeled and minced or 1 teaspoon powdered ginger

2 teaspoons salt
2 tablespoons sugar 

1 (14.5) ounce can diced tomatoes or 4 large tomatoes chopped

1 (15 ounce) can garbanzo beans or 1 cup fresh (optional)

 1 cup frozen peas

1-2 cups green beans, fresh or frozen

1 14 oz. package extra- firm tofu, cut in cubes (optional)

1 1/2 cups coconut milk or 1 (14 ounce) can coconut milk

Place potatoes in a large pot and cover with salted water.  Bring to boil, reduce heat to medium low, cover and cook about 15 minutes.

Meanwhile, heat the oil in a large pan or skillet over medium heat.  Stir in the onion, red pepper and garlic; cook and stir until the onion has softened, about 5 minutes. Next, add cumin, cayenne pepper, curry powder, ginger, salt,and sugar and cook for 2 minutes.  Add the tomatoes, garbanzo beans, peas, green beans, tofu and potatoes.  Pour in the coconut milk, and bring to a simmer.  Simmer until ready to serve.

  

*We sometimes don't have all the ingredients to put into this stew, so don't hold back from making it if you don't have all that is listed here.  Sometimes we only make this with onion, garlic, potatoes, tomatoes and peas or beans.