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!

Ming Tolerates Her Bath


 

Ming's Bath Time

Ming’s Bath Time

Ming loves a lot of things, but she doesn’t love baths.  She tolerates baths.  She is good in the bath, not trying to jump out of the tub. An extra scratch or rub is welcome, but she is just tolerating the bath.  She enjoys the warm water too if she must be washed. Since she was a small puppy, I have always sung to her when I bath her.  It soothes her and is expected during the bath experience.  Her favorite song is “Rubber Ducky” from Sesame Street.  What she does love is the drying off with a big fluffy towel afterwards.  Then she loves to “Gremlin” around the house.  That’s what we call it.  She holds her curled tail straight out and tears around the house.  The part I love about Ming’s bath is how fluffy and soft she is after she is dry.

ming bath 2

Ming’s Bath Time

 

Banana Almond Swirl Cookies


Here is a moist drop cookie, that I am so excited to share!  It is egg free, sugar free and dairy free.  They are soft and cake-like.  I am an ex-cake addict.  They are tasty and moist!

Banana Almond Swirl Cookies

Banana Almond Swirl Cookies

Banana Almond Swirl Cookies

Banana Almond Swirl Cookies

There are two batters that you swirl together and then scoop and drop.

Preheat your oven to 350 degrees.

Ingredients:

Batter One:

1 Ripe Banana with Black Spots (this makes them sweet with no sugar and SCD Legal)

1 1/4 Cups Superfine Almond Flour

2 Tablespoons Cinnamon

2 Tablespoons Coconut Oil (softened but not melted. (If it is a warm day it will be soft of a few seconds in the microwave)

1 Teaspoon Pure Vanilla Extract (just vanilla and alcohol)

1/4 Teaspoon Pink Himalayan Salt

1/4 Teaspoon Gluten Free Baking Soda

Puree the banana, then in a medium bowl with a hand mixer, mix in the remaining ingredients. Set aside.

Batter Two:

1 Ripe Banana with Black Spots (this makes them sweet with no sugar and SCD Legal)

1 1/4 Cups Superfine Almond Flour

2 Tablespoons Coconut Oil (softened but not melted. (If it is a warm day it will be soft of a few seconds in the microwave)

1/2 Teaspoon Pure Vanilla Extract and 1/2 Teaspoon Pure Almond Extract (No additives, SCD Legal)

1/4 Teaspoon Himalayan Pink Salt

1/4 Teaspoon Baking Soda

Puree the banana.  With a hand mixer in a medium bowl, mix the remaining ingredients.

Add the Cinnamon Batter to the top of the almond batter and swirl with a knife until you get a nice marbled effect.  Scoop onto two parchment lined baking sheets with a cookie scoop.  Bake for 12 to 14 minutes. If you have any left after the first day, store them in the refrigerator.

Web Site Chractor color corrected

 

 

 

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