let’s be honest, even mom likes a little banana now + then. happy mother’s day.
gluten-free banana walnut bread
cooking time: 35 - 38 minutes
servings: 3 mini loaves or 1 large loaf
1 cup dates, pits removed
½ cup almond milk (or other non-dairy milk)
⅓ cup coconut oil, melted
1 tbsp vegan butter, melted (can use coconut oil as substitute)
2 tsp vanilla extract
1 tsp veganaise (optional)
2 cups gluten free flour (i used premium gold brand)
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 - 2 tsp cinnamon
3 ripe bananas, mashed
1 cup walnuts, chopped
1. in a food processor, add dates, almond milk, coconut oil, butter, extract + veganaise. blend well until smooth texture
2. in a mixing bowl, whisk together dry ingredients (flour, baking soda + powder, salt + cinnamon)
3. combine wet + dry ingredients + mix well
4. add in bananas + walnuts + mix well
5. pre-heat oven to 350 degrees
6. pour batter into well greased bread loaf pans
7. bake for 35 - 40 minutes for mini loaves or 50 - 60 minutes for large loaf. test middle of loaf with toothpick to ensure it’s fully baked
adapted from this recipe
have you jumped on the juicing bandwagon, but don’t know what to do with all that leftover juice pulp? how about pancakes?
beet + carrot pancakes with coconut whipped cream
cooking time: 15 minutes
makes: makes 12, 4” pancakes
this recipe is adapted from my gluten free pancake post located here.
½ cups gluten free pancake mix (i prefer pamela’s)
2 tbsp cinnamon applesauce
¾ cup coconut cream or coconut milk
1½ tbsp coconut oil (warmed)
5 drops stevia (or other sweetner)
½ tsp vanilla extract
1 cup leftover beet + carrot juice pulp (if you don’t have a juicer, you can grate 1 small beet + carrot instead)
½ tsp pumpkin pie spice
½ cup coconut cream (refrigerated)
- whisk all the ingredients together until there are no lumps
- warm skillet or griddle to medium-low heat + lightly oil with coconut oil
- pour ¼ cup of batter onto skillet, cooking until browned (about 2-3 minutes) + flip once
- serve garnished with coconut whipped cream, blueberries + slivered almonds
coconut whipped cream directions:
- place coconut cream in a mixing bowl. with a hand beater, whip coconut until it becomes a whipped creamed consistency, about 3 minutes
some things are best left unspoken, but this headline speaks for itself. buon appetito!
linguine with lemon and white wine sauce
cooking time: 25 minutes
1 12 oz. package gluten-free linguine
3 tbsp olive oil
1 clove garlic, sliced
¼ tsp chili flakes (more or less depending on spice tolerance)
⅓ cup white wine
½ meyer lemon, juiced and zested
½ carton grape tomatoes, halved
2 - 3 handfuls arugula
basil, chiffonade for garnish
sea salt & ground black pepper
- boil water and cook pasta following directions on package making sure to salt the water and add 1 tbsp of olive oil.
- when pasta is about 7-8 minutes from being done, warm a large skillet over medium heat and add in olive oil.
- add in garlic and chili flakes and saute for 1 -2 minutes, constantly stirring so they do not burn. remove garlic.
- add in white wine and let simmer for several minutes.
- add in lemon juice and zest and pinch of salt. cook for another couple minutes on low heat.
- strain the cooked pasta reserving 1 tbsp of pasta water.
- add pasta and water to skillet. add in tomatoes, arugula, and salt to taste. if pasta seems sticky, drizzle with a little olive oil.
- mix all ingredients well over heat for additional minute then remove and serve. garnish with fresh ground pepper and basil.
~~ if you eat cheese, a little grated parmesan for garnish is a nice touch
smoke ‘em if you got ‘em, hemp…seeds.
well, you don’t technically smoke them, but now that i have your attention, let’s talk about hemp seeds. hemp seeds have incredible health benefits and when paired with super nutritious kale, this recipe will give you a natural “high.”
* nutrition facts on hemp:
- high percentage of the simple proteins that strengthen immunity
- could aid, if not heal, people suffering from immune deficiency diseases
- nature’s highest botanical source of essential fatty acid, with more essential fatty acid than flax or any other nut or seed oil
- perfect 3:1 ratio of Omega-6 and Omega-3 – for cardiovascular health and general strengthening of the immune system
- superior vegetarian source of protein considered easily digestible
- rich source of phytonutrients, the disease-protective element of plants with benefits protecting your immunity, bloodstream, tissues, cells, skin, organs and mitochondria.
* facts cited from the body ecology diet
basil-y kale salad with hemp seeds
prep time: 20 minutes
4 cups curly kale, stems removed and torn into bite sized pieces
2 tbsp basil olive oil
½ tsp sea salt
1 red bell pepper, diced
½ cup shredded carrots
1 medium cucumber, peeled and sliced
2 green onions, sliced white part only
½ carton grape tomatoes, cut in half
¼ - ½ cup hemp seeds
1 lemon juiced
10-12 basil leaves
- massage kale with olive oil and sea salt for 3 minutes or until tender
- add in bell pepper, cucumber, green onions and grape tomatoes and mix together
- to make dressing, add avocado, lemon juice, and basil to a food processor and blend till creamy. drizzle in a little olive oil if necessary
- add dressing and hemp seeds to salad and mix well. add salt to taste if necessary. serve and garnish with avocado if desired
in light of all the attention on invisible children’s now viral kony2012 video, i’ve spent the week reflecting on the trip i took last summer with the organization. this group is very near-and-dear to my heart as my fiance is their COO, and i have had the incredible opportunity to witness first-hand the passion, countless hours, and undeniable determination that this group has put into ending and bringing necessary light to this war.
and to that point, since i translate everything in my life to food, one of the things i ate every day during my time in uganda was samosas. i heart samosas! however, what i do not heart that they contain gluten and are fried. but fear not, i have come up with a healthy solution. i hope you enjoy the recipe, (adapted from emeril lagasse) along with images and video from invisible children’s programs and the people effected. and to all the critics out there, i urge you to ask yourself how happy faces, singing mouths, and dancing bodies could be a bad thing. perhaps i might even make a gentle suggestion to remove yourselves from your computers, turn on a top 40 pop hit, and wiggle it, just a little bit.
prep time: 30 minutes
cooking time: 20 minutes
1/4 cup ghee
1 teaspoon ground coriander seeds
1/2 cup chopped yellow onions
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 hot green chile peppers, minced
1 teaspoon garam masala
1/2 - 1 teaspoon sea salt
1/2 teaspoon turmeric
1/8 teaspoon cayenne
2 large baking potatoes, like russets, about 1 1/2 pounds, peeled, diced into ½ inch pieces, and boiled until just tender
1/2 cup green peas,cooked and drained
1 cup of greens, chiffonade (i used chard, but spinach would work well)
2 tablespoons chopped fresh cilantro leaves
2 teaspoons fresh lemon or lime juice
1 package spring roll wrappers (rice paper wrappers)
- to make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. add the coriander seeds and cook, stirring, for 10 seconds.
- add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes.
- add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds.
- add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes.
- add the peas and greens, cook, stirring, for 3 minute.
- remove from the heat and add the cilantro and lemon juice. stir to combine, then adjust the seasoning, to taste.
- fill a large bowl with hot water. dip one wrapper into the hot water for 1 second to soften. lay wrapper flat.
- fold wrapper in half. spoon about 2 tablespoons of filling in the upper quadrant of the wrapper. fold over and press the edges together to seal.
- place samsoas into a hot skillet and brown on each side, 3-4 minutes