Gluten Free Granola

11 Feb 2019 Recipes

Making healthy snacks for your kids can be a real challenge and while we are not a gluten-free family I try to use it gluten as a treat, which means I am always seeking out yummy alternative recipes when I can. And let’s face it, lots of kid’s snacks are gluten based such as: pretzels, chips, crackers, Chex mix and the list could go on and on.

Why we are gluten-light? Well we have no allergens or sensitivities in our family but gluten is a food that isn’t easy to digest so by reducing the consumption in our house we boost a healthier digestive tract. Gluten as we age an in individuals with inflammation or diminished brain function can actually exacerbate problems so we reduce our exposure.

Fun Fact? Our family Gluten Splurges are usually for an amazing baguette. So last year when we went to Paris you can guess what we enjoyed.

Gluten Free Granola

Our family loves to use granola in so many ways such as, with yogurt and fruit, on oatmeal, plain or with rice or almond milk. I love this recipe since it has less clusters and more muesli without being muesli which makes it even better for sprinkling on yogurt.

Ingredients:
4 cups Rolled oats (not quick cooking) gluten free
¼ cup raw sunflower seeds
1 cup chopped nuts such as almonds or pecans (if you have younger children always use pecans they are not as hard)
¼ teaspoon sea salt
¼ teaspoon cinnamon
1/3 cup canola oil
¼ cup maple syrup
1/3 cup honey
½ teaspoon vanilla
1 cup dried fruit (put in at the end after baking) Like acai berry for extra punch!

Steps:

Gather the ingredients.
Pre-heat oven to 350 degrees. Line baking sheet with parchment paper for easier clean up and baking.

In a large bowl, combine the oats, sunflower seeds, chopped nuts, salt and cinnamon.

In another bowl whisk together the canola oil, maple syrup, honey and vanilla.

With a wooden spoon, stir the wet ingredients into the dry until the oats appear wet.

Place the mixture on a large baking sheet and place in the oven.

Bake for 20-25 minutes until very lightly golden brown (not brown at all if you wait this long the granola will taste burned)

Remove from oven, let cool. When mostly cool, mix in the dried fruit and store in an airtight container for best results.

This recipe is based off one I found on the internet a while ago and love but when I printed it out nothing about the original source stayed on the print out. So thank you to the un-sung hero out there. We love the granola, and would love to give due credit if you are reading this blog.

Dough Ornaments

13 Dec 2018 Recipes

Based on recipes.com
Ingredients: 4 Cups Flour
1 1/2 Cups warm water
1 Cup Salt

Preheat oven to 300 degrees F (150 degrees C) or just shape and allow to air dry can take up to 5 days.
Combine the flour, salt and water; mix well and knead for 10 minutes. Roll out on a lightly floured surface. The thicker you roll out the dough, the more it puffs up when baking.
Cut into desired shapes and make holes for hanging. Bake for 30-40 minutes; allow to cool (usually 1 full day)
Decorate with poster paints or tube paints

FERMENTED BEETS

23 Sep 2018 Recipes

A few months ago a Patient brought me a jar of fermented beets that were absolutely delicious. We know that fermented foods are really good for the gut micro biome especially a diverse number of fermented foods as they feed different strains of bacteria. Here is her recipe. I am also sharing some of the local resources for helping you do your own fermentations.

This link below is the Mountain Feed & Farm Store in Ben Lomond where I bought my supplies. https://www.mountainfeed.com/products/complete-mason-jar-fermentation-kit There are multiple jar systems available to ferment. I chose the Mason Wide tops kit.

For one jar, I use about 1/4 teaspoon or so of Caldwell starter so I can use less salt. I bought it at the Mountain store. https://www.culturesforhealth.com/caldwell-starter-culture-for-fresh-vegetables.html?gclid=EAIaIQobChMItuqBzO6r1wIV0brACh0oHgjLEAQYAiABEgJVkvD_BwE
I use one tablespoon of Celtic grey salt. Many people use Himalayan pink salt, but I find the taste too harsh. Both websites, mountainfeed.com and culturesforhealth.com,  are excellent resources for fermentation.

Instead of using a starter culture, people use just salt or whey that is strained from yogurt. I have a friend who strains yogurt to make Greek yogurt for desserts with fruit. This article discusses the different choices for fermentation. https://www.culturesforhealth.com/learn/natural-fermentation/salt-vs-whey-vs-starter-cultures/

FERMENTED BEETS
One quart wide mouth jar
Pickle Pipe Silicone Airlocks (or other airlock system)
Fermentation weight
3.5 Cups distilled water (important to use distilled to avoid bleach which should halt the fermentation)
3 or 4 Beets
1 large Leek
Fresh Basil, rosemary, thyme
Teaspoon of whole pickling spice and teaspoon good Italian seasoning (put in a little muslin bag)
1/4 teaspoon of starter culture

Put the washed jar, top, and weight in a large bowl then pour some boiling water over them to sterilize. Peel and slice beets and leek thinly using a mandolin. Place beet slices in the jar, alternating with fennel and fresh herbs until the jar is almost full. Include some fennel fronds. Put dry herbs and pickling spice into a muslin bag or square of muslin and tie up, then place in the jar. Press everything down tightly with wood tamper included with kit or something similar. Mix distilled water with salt and stir until dissolved, then pour into the jar until all of the beet mixture is under water. Place weight and add more water if needed. Secure with airlock. Shake jar a little to try and release air bubbles.

Find a dark, cool place to store the jar, such as in the rear of the lowest cabinet. After a week the fermentation is complete. Replace the top with a lid and refrigerate.

Persimmon Cookies

14 Dec 2017 Recipes

My favorite cookies are Persimmon Cookies and they were my Grandma’s recipe.  I would get them every fall when the persimmons would ripen on the tree and she would make them. We would sit and eat them around her table.  This recipe is similar to hers since I can’t find hers – this one reminds me of the joy of holiday goodness.  This is based on this awesome mom’s recipe.  https://www.twopeasandtheirpod.com/persimmon-cookies/

Persimmon Cookies

FOR THE COOKIES:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 cup persimmon pulp (from 2-3 persimmons)

1 large egg

1 teaspoon vanilla extract

1 cup chopped walnuts (optional, we omitted)

1 cup raisins

FOR THE ORANGE GLAZE:

2 cups confectioners’ sugar

1/4 cup fresh orange juice

1 teaspoon orange zest

DIRECTIONS:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats and set aside.

In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.

In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts, if using, and raisins.

Drop by rounded spoonful’s onto prepared baking sheets. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.

To make the orange glaze, in a medium bowl, combine the confectioners’ sugar, orange juice, and zest together. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden.

Vegan Buddha Bowl

17 Oct 2017 Recipes

Prep time 20 mins.

Cook time 30 mins

Total time 35 mins

The Recipe is based on Alex Caspero’s Buddha bowl but has a chick pea twist that Dr. Walker and her Children just love. Zara Calls the Garbonzo’s “ More Rabonzo’s please.”

Serves: 4 bowls

Ingredients

Tofu Bowl

  • 2 cups cooked brown rice
  • 1 cups shredded carrots
  • 2 cups spinach leaves
  • 2 cups broccoli florets
  • 2 teaspoons olive oil or additional sesame oil, divided
  • 1 cup chickpeas (drained and rinsed, if using canned)
  • salt/pepper
  • 16 oz extra firm tofu, pressed and drained

Peanut sauce

  • 1-2 tablespoons toasted sesame oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup 100% pure maple syrup
  • 2 teaspoons chili garlic sauce
  • 1/4 cup creamy or crunchy peanut butter

Instructions

  1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 30 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
  2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
  3. Toss the broccoli with 1 tsp sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 30 minutes until just tender.
  4. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
  5. Assemble 1 1/2 Cups Cooked Chickpeas (1 can), Drizzle Olive Oil or other neutral oil, 1/2 tsp Salt, 1/2 tsp Smoked Paprika, 1 tsp Chili Powder, 1/8 tsp Turmeric, 1/2 tsp Oregano. Place the mixture on a cookie sheet with parchment paper and bake at 400 degrees for 30 minutes.

 

To serve this dish, divide the brown rice among 4 bowls, top each bowl with ? cup shredded carrots, ? cup spinach leaves, ? cup broccoli, ? cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

 

Simple Sauerkraut

6 Jun 2017 Recipes

I am German and I have loved sauerkraut my whole life. My Grandmother’s Recipe is just salt and cabbage. For gut healing, I love the added caraway seed and carrots. I have included Abel James Sauerkraut Recipe for a healthy fermented food option, enjoy.

Prep time:
20 mins
Total time:
20 mins

A Simple Recipe to Reverse Leaky Gut, Lose Weight, and Boost Your Immune Function
Author: Abel James
Serves: 8

Ingredients
1 organic head of green cabbage (2 to 3 pounds)
1 to 2 tablespoons sea salt
1 large organic carrot, shredded
1 teaspoon caraway seeds (optional)

  1. Instructions:
    Thoroughly clean a wide-mouth mason jar, chopping knife, cutting board, large bowl, and your hands.
  2. Rinse the cabbage and carefully peel off the two outer layers.
  3. Lay the two cabbage leaves on top of your jar like a “lid.” Use a knife or clean scissors to cut the cabbage leaves about an inch wider than the jar all around. You’ll use these cabbage leaf rounds to hold the sauerkraut below the brining liquid in a later step.
  4. Quarter the head of cabbage and chop out the thick core from each quarter. Slice each cabbage quarter lengthwise into thin ribbons.
  5. Put each handful of cabbage you cut into a large bowl and sprinkle it with salt. Add salt as you go to help keep the cabbage crisp. In the end, you want to have added between 1 and 2 tablespoons of salt.
  6. Use your hands to massage the cabbage with the salt for 5 to 10 minutes, until it becomes watery and limp.
  7. Add the shredded carrot and caraway seeds to the cabbage and mix with your hands to combine.
  8. Take handfuls of the cabbage mixture and press them into the bottom of the mason jar, packing them tight with each handful so the liquid (created by salting and massaging in step 5) rises to the top over the cabbage.
  9. Take the cabbage rounds you cut in step 3) and press them into the jar so they hold the cabbage under the liquid.
  10. Wipe the jar mouth clean and cover it with a cloth, cheesecloth, or paper towel and secure it in place with a rubber band or twine. This allows air into the jar but prevents insects from getting in.
  11. Over the next 24 hours, press down on the cabbage leaves to keep the cabbage packed under the liquid as it ferments and rises. If needed, you can add more brining liquid by mixing filtered water with a bit of salt (1 teaspoon salt dissolved in 1 cup filtered water).
    Allow the sauerkraut to ferment at room temperature out of direct sunlight for 3 to 10 days, checking daily to make sure the cabbage is not floating above the liquid. Taste every few days until the desired taste is achieved.

The sauerkraut will keep in the sealed jar in the refrigerator for at least 2 months.

Good Housekeepings Best tips on Green cleaners

30 Mar 2017 Recipes

1. GLASS CLEANER
Great for: Windows and mirrors

Ingredients

  • 2 cups water
  • 1/2 cup white or cider vinegar
  • 1/4 cup rubbing alcohol (70% concentration)
  • 1 to 2 drops of orange essential oil, which gives the solution a lovely smell (optional)

How to use: Combine ingredients and store in a spray bottle. Spray on a paper towel or soft cloth first, then on the glass. Hint: Don’t clean windows on a hot, sunny day because the solution will dry too quickly and leave lots of streaks.

2. HEAVY-DUTY SCRUB
Great for: Rust stains on porcelain or enamel sinks and tubs

Ingredients

  • Half a lemon
  • 1/2 cup borax (a laundry booster; find it in the detergent aisle)
    How to use: Dip the lemon into the borax and scrub surface; rinse. (Not safe for marble or granite.)

These are some of our favorite recipes from Good Housekeeping to keep your house clean.

Detox Water

6 Feb 2017 Recipes

Detox Water Recipe

Detox water is water that contains ingredients that assist your bodies natural detox system marking it function better. You can drink this water along with a detox or throughout the year to assist your body on a daily basis.

Water infused water bottles can make it easier to do more regularly but are not necessary. Here is a link to one type of bottle: https://www.amazon.com/gp/product/B00L36V3FG/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00L36V3FG&linkCode=as2&tag=lwbe-28-20&linkId=A55GOESK42QJJIQF

Infuser Pitcher: https://www.amazon.com/gp/product/B0023UL86A/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0023UL86A&linkCode=as2&tag=lwbe-28-20&linkId=7BWKEKDHMLYBCUE3
Recipe based on a 2qt pitcher or bottle.

Cucumber Metabolism Booster
½ gallon purified water
½ lemon, sliced
½ lime, sliced
½ grapefruit, sliced
1 cup cucumber, sliced

Ginger Energy Detox
1 inch Ginger Root, peeled and sliced
1 cup Frozen Mango- fresh is fine too

Place either in bottom of pitcher or a water diffuser cover with ice and place in the fridge 1-hour minimum before consuming. Can refill up to 2 times before the water will lose its flavor.

Holiday Spiced Nuts,  “the easy way”

5 Dec 2016 Recipes

1 cup untoasted walnut halves

1 cup untoasted pecan halves

1 cup unsalted, dry roasted almonds

1 cup unsalted, dry roasted cashews

1 teaspoon salt

½ teaspoon fresh ground black pepper

¼ teaspoon ground cumin

¼ teaspoon ground cayenne pepper

½ cup white sugar

¼ cup water

1 Tablespoon Butter or substitute

Pre-heat Oven to 350 Degrees.  Line a baking sheet with aluminum foil and spray with cooking spray.

Combine all the nuts in a bowl.  Add pepper, cumin, cayenne pepper, salt and toss to coat.

Heat sugar, water and butter in a small saucepan over medium heat until butter is melted.  Cook for 1 minute and remove from heat.  Slowly pour butter over nuts and spices and mix.

Transfer nut mix to baking sheet and spread out.  Bake the nuts for 10 minutes and stir till the mixture clings to the nuts.  Bake until nuts are sticky and roasted about 6 minutes.  Allow to cool before serving.

Vegan Pumpkin Spice Latte Milkshake

26 Sep 2016 Recipes

Dr. Walker Loves Her…
Author: Megan from a Dash of Megnut

Vegan Pumpkin Spice Latte Milkshake

Prep time:  5 mins
Total time:  5 mins

Serves: 2 servings

INGREDIENTS
2 cups sugar-free vegan ice cream such as So Delicious* (or other favorite ice cream)
1 cup pumpkin puree
½ cup – 1 cup brewed coffee, chilled
2 tsp pumpkin pie spice*
½ tbsp – 1 tbsp maple syrup
½ tsp vanilla
whipped coconut cream, to top

Add all ingredients to the blender.
Process until smooth.
Add additional coffee if needed to thin out the milkshake or additional maple syrup to taste.
Top with whipped coconut cream if using.

If you don’t have pumpkin pie spice, you can make my homemade version.* Or you can simply substitute the following:
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp allspice
pinch of cloves

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