Monthly Archives: July 2014

Lavender Sugar Cookies


There are so many ways to use lavender in cooking.  Here I have used it in a “sugar” cookie.  It is sweetened with SCD Legal honey and uses almond flour.  I have rolled and cut them out.  You could also make the recipe by scooping the cookies if you are short on time.  They will be softer that way instead of crunchy as a rolled cut out cookie.

Lavender Sugar Cookie

Lavender Sugar Cookie

Preheat Oven 350°. Place parchment paper on two cookie sheets.

Ingredients:

1 1/4 Cups Superfine Almond Flour

1/4 Cup Organic Palm Shortening, Melted

2 Tablespoons Honey

1 Teaspoon Dried Culinary Grade Lavender Buds, minced or placed in a spice grinder or mortar and pestle

1 Teaspoon Lemon Zest

1 1/2 Teaspoons SCD Legal Vanilla Extract

Pinch of Himalayan Pink Salt

Combine the dry ingredients in a medium bowl. Mix together the wet ingredients and add to the bowl of dry ingredients stirring with a fork until a ball forms.  Place the dough between 2 sheets of parchment paper and roll to about 1/4″ thickness.  Refrigerate on a cookie sheet for fifteen minutes, then cut out using a cookie cutter and place on your parchment lined cookie sheets.  Bake for 7 to 9 minutes until starting to brown around the edges.

Makes approximately 12 cookies depending on the size of your cutter.

Lavender Sugar Cookies

Lavender Sugar Cookies

Eat Your Nutrients!

Eat Your Nutrients!

 

Grilled Vegetables and Shrimp Toss


Grilled Vegetables & Shrimp Toss

Grilled Vegetables & Shrimp Toss

Ingredients:

1 Cup Orange Vinaigrette (found here)

Zest of One Lemon

2 Tablespoons Olive Oil and Coconut Oil (melted)

1 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Black Pepper

2 Medium Zucchini, Sliced

1 Green Bell Pepper, Sliced

1 Red Bell Pepper, Sliced

1 Serrano Chili Pepper, Sliced

1 Pound Shrimp

Grilled Vegetable & Shrimp Toss

Grilled Vegetable & Shrimp Toss

Toss the vegetables together in a large bowl with the dressing and remaining ingredients, except Shrimp. Let marinate 30 minutes to an hour.  Place the vegetables in a grill pan, and grill on medium heat 20 minutes or until desired doneness, tossing occasionally. Add the shrimp the last five minutes until pink and cooked through.

Eat Your Nutrients!

Eat Your Nutrients!

Spiced Golden Turmeric Milk – drinking to your health


Here is an amazing Spiced Golden Turmeric Milk recipe from Food To Glow. The benefits of Turmeric are many. What I love about it is it reduces inflammation!

food to glow

turmeric milkThis is my science-updated take on an old Ayurvedic treatment beloved of Indian grandmothers. Treatment for what, you may wonder. Just about everything. Although clinical evidence supporting its cure-all reputation is scanty (not many big studies have been funded), what is around looks very promising. Very promising indeed. And with 14 centuries of culinary and medicinal use, perhaps grandmother really does know best.

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Fresh Basil Pesto


The local basil is gorgeous right now, and making pesto with it is like sunshine in a jar! I put it on everything….meat, veggies, paleo crackers.  If you are eating Low FodMap, you can make amazing pesto with garlic infused olive oil. Basil has antibacterial properties, flavonoids, is high in Vitamin K and Magnesium.

Low FodMap Dairy Free Basil Pesto

Low FodMap Dairy Free Basil Pesto

Here’s how you do it:

Ingredients:

1 Cup Fresh Basil, packed tight to measure

2 Tablespoons Raw Walnuts

2 Tablespoons Pine Nuts

6 Tablespoons Garlic Infused Olive Oil

1/2 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Black Pepper

1 Teaspoon Fresh Squeezed Lemon Juice

1 Tablespoon Fresh Oregano (optional)

Low FodMap Dairy Free Basil Pesto

Low FodMap Dairy Free Basil Pesto

Place all the ingredients into a high speed blender and blend until desired consistency. Spoon liberally onto everything!  It is amazing, savory, deliciousness and so good for you!

Eat Your Nutrients!

Eat Your Nutrients!

 

Brazilian Black Cherry Ice Cream


The local fruit is gorgeous this summer, and black cherries just started ripening this week!  Roadside stands are popping up everywhere with local washed cherries. The temperatures are on the cooler side, so they were a few weeks behind, but it was worth the wait!  In this Black Cherry Ice Cream recipe, I included toasted brazil nuts. Their flavor is enhanced with toasting, and they add a nice crunch, plus the added benefit of selenium. Cherries are one of the few known food sources of melatonin, which can help you get a good nights sleep and are anti-inflammatory.  If you are just beginning a Low FodMap diet, cherries are at the higher end of the FodMap spectrum, but still allowed, so stick to one serving of ice cream. This recipe comes together fast with only six ingredients.

Brazilian Black Cherry Ice Cream

Brazilian Black Cherry Ice Cream

Ingredients:

2 Cups Black Cherries, pitted and chopped

1 Can Full Fat Coconut Milk (no additives if SCD Diet – Aroy-D is superior to Natural Value in flavor and consistency)

1/2 Cup Clear Honey

1/2 Cup Raw Brazil Nuts

2 Tablespoon Coconut Oil, Melted

1 Tablespoon SCD Legal Pure Vanilla Extract

Preheat oven 350°. Coarsely chop the brazil nuts and toast in the oven for 7 to 9 minutes until starting to brown.  Set aside to cool.

With a blender, puree the Coconut Milk, Honey, Melted Coconut Oil, Vanilla Extract and 1 Cup of the Black Cherries. Stir in the remaining Black Cherries and refrigerate for 4 hours.  Churn in ice cream maker and stir in the Brazil Nuts during the last five minutes.

Makes 8 Servings.

 

Cherry Stand

Cherry Stand

Cherries for Sale

Local Cherry Sign

 

Brazilian Black Cherry Ice Cream

Brazilian Black Cherry Ice Cream

Eat Your Nutrients!

Eat Your Nutrients!

Lavender Ice Cream with Candied Pecans


The Lavender is at it’s peak in Northern Michigan, and I took a trip to Lavender Hill Farms to stroll through the lavender fields and purchase some culinary lavender called Violet Intrigue. Culinary lavender is different than others. Lavender identified as “angustifolia’ is used in cooking and will not taste bitter.  You can purchase it at some health food stores or directly from a grower.

Lavender Ice Cream with Honeyed Pecans

Lavender Ice Cream with Honeyed Pecans

In this ice cream I infused full fat coconut milk with lavender buds for a delicate flavor paired with toasted, honeyed pecans.

Look at the beautiful lavender fields!  There was a delicate scent of lavender in the air and the bees were working the flowers.  The little gift shop sells lavender honey from their hives as well as homemade soaps and beauty products made from their other varieties of lavender.

Lavender Buds

Lavender Buds

Lavender Fields

Lavender Fields

Lavender Ice Cream with Candied Pecans

Preheat your oven 350 degrees.

Ingredients:

2 Cans (28 oz.) Full Fat Coconut Milk (Aroy-D is the best!)

1/4 Cup plus 1 Tablespoon of Clear Honey

1/2 Cup Raw Pecans

2 Tablespoons Coconut Oil

1 Tablespoon Dried Lavender Buds

1 Tablespoon SCD Legal Pure Vanilla Extract

1/4 Teaspoon Cinnamon

Pinch of Himalayan Pink Salt

Toast the pecans in a 350 degree oven for five minutes, then remove, place in a small bowl with 1 Tablespoon of Honey and 1/4 Teaspoon Cinnamon and toss to coat.  Place back on a parchment lined cookie sheet and continue to toast tossing every five minutes until dried and candied. Set aside to cool. Then coarsely chop them.

Meanwhile, place 1/2 cup coconut milk in a small sauce pan with 1 Tablespoon Lavender Buds and bring to a simmer. Remove from heat just before it boils and let the buds infuse for 30 minutes, then strain and discard the buds.  Stir in the remaining Coconut Milk, Vanilla, 1/4 Cup Honey, 2 Tablespoons melted Coconut Oil and a pinch of Himalayan Pink Salt.  Chill for 4 to 6 hours in the refrigerator.  Churn in an ice cream maker, stirring in the chopped, candied pecans the last five minutes. Serve this delicate, fancy, refreshing treat!

Lavender Ice Cream with Honeyed Pecans

Lavender Ice Cream with Honeyed Pecans

Eat Your Nutrients!

Eat Your Nutrients!

Crock Pot Cream of Tomato Basil Soup


Cream of Tomato Basil Soup

Cream of Tomato Basil Soup

Fall isn’t the only time to make good use of your crock pot!  It allows you to get outside in the Summer and come home after a day of fun to a great meal.  When we have a full house of company and are all heading out for a day of boating or beach fun, I can’t tell you how much stress it takes off the cook to have a few great recipes that can be done in advance “up your sleeve” – Where did that saying come from?

Here is a tomato soup recipe where I used fresh basil from the garden.  You can add a salad and some almond crackers, or throw burgers on the grill to go with it for a quickly prepped meal after a day outside.

Ingredients:

2 – 28 oz. Jars Crushed Tomatoes (I Like Eden Organics They are SCD Legal)

1 Cup Full Fat Coconut Milk 

2 Tablespoons Garlic Olive Oil

1/2 Cup Fresh Minced Basil, plus more for garnish

1 Teaspoon Himalayan Pink Salt

1 Teaspoon Black Pepper

Place all the ingredients in the crock pot on low for 6 to 8 hours.  Puree the soup with an immersion blender or high speed blender.  Serve with a garnish of fresh basil.

See how easy it is?

 

Eat Your Nutrients!

Eat Your Nutrients!

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