French Dressing

I love making my own dressings because I know exactly what's in them.  I don't have to worry about msg, food coloring, additives or preservatives.  Plus I can ensure they are gluten free and dairy free if needed, as well as sugar free.

This dressing is also great on our taco salad recipes!

Ingredients:

½ Cup expeller pressed canola oil

1 Tbl. Apple cider vinegar

1 Tbl. White vinegar

4 Tbls. Agave nectar

1 Tbl. Tomato paste Or 2 Tbls. natural ketchup

¼ tsp. sea salt

¼ tsp. garlic powder

¼ tsp xanthan gum

¼ tsp. ground ginger

¼ tsp. ground mustard

¼ tsp. paprika (optional)

Whisk together oil and vinegars until thoroughly incorporated.  (Mixture should be opaque.)

Whisk in remaining ingredients.

Serve over your favorite salad.  Enjoy!

Makes approximately 8 oz

Fresh Fruit Sandwiches

Our kids love this as an alternative to peanut butter and jelly. We use the agave or honey to make the fruit a little sweeter and it also helps the fruit to stick to the slice of bread on top.

Your favorite nut butter or sunflower seed butter

4 strawberries or 1 banana
2 slices of bread
Agave or honey (optional)

1. Spread the nut butter or sun butter on one slice of bread.

2. Cut the strawberries or banana in thin slices.

3. Arrange the fruit over the butter in one layer

4. Drizzle agave nectar or honey over the fruit.

5. Place the second slice of bread on top and cut sandwich in half.

"Fast Food" Let's face it, sometimes there's not a lot of time to cook a wonderful meal. Yet we don't want to sacrifice our families health for the sake of convenience. Here are some ideas: Choose a less hectic day to prepare several meals ahead of time, and freeze for later use. Freeze individual portions if necessary in order to avoid waste. (Time Saver: Plan ahead the method you will use to thaw the frozen items.) For days when time is short keep on hand quick side dishes such as: Frozen veggies. These are easily prepared in a few minutes by steaming or boiling. Our faves include: peas, green beans, broccoli, squash, and spinach.  These can be quickly jazzed up with your favorite seasoning, such as soy sauce, garlic granules, sea salt or umeboshi vinegar!  For some reason, maybe it's a texture thing, my family prefers canned green beans. (Although I love fresh.) While they may not be our first choice, canned veggies are a quick accompaniment to any meal, including our homemade pizza night. (One might typically serve salad with pizza, but my children frequently go through food phases where they despise something one day and love it the next.) I especially like to have canned beets and many varieties of beans on hand. The canned veggies require little or no cooking, and they are a better alternative than say, French Fries!

Favorite Bean Salad

This is fast and simple! 

 

I often use canned beans, but you can soak your favorite dried beans overnight, drain, and then cook in water accordingly. (Certain beans require longer cooking times.) Chill beans in refrigerator until ready to assemble salad.

 

 

Ingredients:

 

4 - 15oz cans your favorite beans in whatever combination you prefer (we like kidney, pinto, green, black or garbanzos)
¼ Cup umeboshi vinegar

½ Cup cold pressed, extra virgin olive oil2-3 Tbls. agave nectar
¼ tsp. garlic powder OR 1 clove garlic, finely chopped (Optional)
1 green onion, chopped (Optional)

Whisk together vinegar, oil, agave and garlic. Stir in onion and beans. For best flavor, allow to marinate in refrigerator for at least 30 minutes.

 

Makes approximately 8 servings.

Egg Rolls With Chicken

Egg Rolls take some time to make, but are very good! 

You can fill them ahead and keep them chilled until you're ready to eat.

Ingredients:

16-20 egg roll wrappers
2 Tbls. Olive oil, more for frying

1 lb. chicken, boneless skinless,

diced small
6 carrots, diced small
2 small zucchini squash, diced small

2 cups green cabbage, diced small
2 Tbls. Garlic flakes
7 Tbls. Bragg Liquid Aminos
Cracked black pepper, to taste
4 Tbls. flour

Making the Filling:

1. Heat wok or large nonstick pan with 2 Tbls. Olive oil.
2. Cook chicken for 10 minutes, then add the next 6 ingredients and cook for another 10 minutes, stirring often.
3. When the vegetables are tender sprinkle flour all over and stir well. Cook for about 15 minutes, until everything is thickened.
4. Let the filling cool a little before filling wrappers.

Filling the Wrappers:

1. Fill a small cup with water, for sealing the wrappers.
2. Place a wrapper on a dry surface and several spoons of filling in the center.

3. Fold 2 opposite sides in on each other, then fold up the bottom. Wet 2 fingers and rub the edge of the last corner to seal the wrapper on itself.

4. Repeat with each wrapper. Lay them out on a wax paper or plastic wrap lined cookie sheet. Place them in the refrigerator for 10 minutes then turn them over and let them sit for another 10 minutes. This will help them dry and harden a little. Otherwise they will fall apart while you're frying them.

Frying the Egg Rolls: 

1. Preheat several Tbls. Olive oil in the same pan you used for the filling (cleaned out from the last use.)

2. When the oil is hot lay the egg rolls down flat, side by side in the oil, they should sizzle. The rolls can be close together but not touching. Cook on the first side for 2 minutes then flip them over with a fork to brown the other side for another 2 minutes.

3. After the second side has browned, pour 2 Tbls. water in the center of the pan and immediately cover with a lid. Let it steam for a final 2 minutes. Then pull them out and lay them on a paper towel lined plate.

4. Repeat the same process until the egg rolls are all finished.

 

Serve over your favorite whole grain rice or noodles.

Eggplant Parmesan

The trick to making eggplant taste great is to peel it, because the skin is often bitter.

It's also good to soak it in salt water to keep it from oxidizing. Just a few minutes will do the trick!
You can assemble this dish a day ahead and refrigerate until you're ready to bake.

Ingredients:
1 large eggplant
Tomato sauce, 26 oz
Parmesan or mozzarella cheese*
1 egg
1 Cup or more unseasoned bread crumbs (If you're Gluten- Free, make bread crumbs using your favorite GF bread.  White or brown rice flours also work well for coating.)
Several Tbls. olive oil

1. Peel the eggplant all around and cut into 1/2-inch slices.
2. Place in a bowl, cover with water and sprinkle about 1 tsp. salt all over. Let it sit in the water until ready to use.
3. Preheat oven to 350 degrees, also heat olive oil in a pan over medium heat.
4. Dry the eggplant pieces in a paper towel, then dip in egg and coat with bread crumbs.
5. Brown eggplant on both sides.
6. Coat the bottom of a high sided baking dish with sauce.
7. Place the eggplant in a single layer over the sauce, place a slice of cheese on each eggplant, top each with a fresh basil leaf.
8. Continue layering, sauce, eggplant, cheese, basil.
9. Cover with a lid or foil and bake for 20-30 minutes.

Serve over your favorite pasta with fresh crusty bread and grated parmesan on top!  (If Gluten-Free, serve with rice or quinoa pasta and your favorite GF bread!)

Serves 4

* If you are dairy-free, the cheese can be left out without changing the flavor very much.

Decadent Chocolate Cheesecake!

This super simple cheesecake is a crowd pleaser!  (Even our dairy lovers have been fooled!)
We prepare it with caffeine free cocoa powder and non-hydrogenated dairy-free margarine.

Filling:
12 ounces non-dairy cream cheese substitute
4 Tbls. chocolate soy milk
1 cup sugar
1/2 cup unsweetened cocoa powder
3 eggs

Crust:
1 1/2 cups chocolate graham cracker crumbs
6 Tbls. melted margarine


1. Preheat the oven to 350 with a cookie sheet inside.
2. Prepare your crust first, by combining the cracker crumbs and margarine in a bowl.  Press the crumbs into the bottom and sides of a 9-inch pie plate. 
Bake the crust for approximately 8 minutes.
3. Beat the cream cheese and sugar till it's smooth, then blend in the eggs one at a time and finally the cocoa powder and soy milk.  Pour the creamy mixture into the crust and bake on your preheated cookie sheet for 25-30 minutes.  Take it out when the center is set.
4. After it cools you can add some shaved chocolate and dairy-free whipped topping.  It's also great with strawberries or raspberries.   Either way it's very decadent!

Living Dairy-Free

Through the years we have had to adapt our favorite recipes for friends or family members who were sensitive to dairy.  Most recipes have been easy to convert.

Many of our baking recipes use either soy or rice milk.  We also prefer dairy-free non-hydrogenated margarines that are a blend of oils, for baking.  Many times you can get away with using olive oil, just keep in mind the taste factor.

If you are solely avoiding dairy as a health choice, not because of an allergy, give yourself about a month to get past the dairy cravings.  For Lent I decided to replace the dairy in my morning coffee with soy milk.  I went through many mornings thinking that life just wouldn't be the same without my dairy!  But 40 days later I tried going back to milk and I had to dump my cup of coffee.  I'm now a soy convert!

If you're preparing food for someone with an allergy to dairy remember that many "non-dairy" items, such as soy and rice cheeses, still contain casein, a protein derived from cow's milk.  A good rule of thumb is to look for "Vegan" on the label, this means there are no animal products added.

Also, just because it says non-dairy, it doesn't mean it's healthy.  For instance, many non-dairy creamers are full of high-fructose corn syrup, colorings and numerous food additives.
Read the ingredients list carefully, not just the label!

-KLJ

Dad's White Spelt Bread

This bread is a wonderful choice for a wheat-free diet. 

Crusty on the outside with a soft texture inside,

it's versatile enough to be shaped into large loaves, mini loaves,

breadsticks or buns.

You'll need: 

5 1/4 - 7 Cups white spelt flour 

1 Tbls. active dry yeast 

2 1/4 Cups filtered water 

2 tsp. sea salt 

2 Tbls. natural sugar or agave nectar (If using agave, use only 2 Cups 

water) 

1 Tbl. cold pressed, extra virgin olive oil

1. In large mixing bowl combine 4 Cups flour with 1 Tbl. yeast.

2. In medium saucepan or microwave-safe bowl combine water, salt, sugar (or agave), and olive oil.

3. Heat until very warm, but NOT boiling.  (2 minutes in microwave.)

4. Add liquid mixture to flour and yeast.  Mix well.  If using electric mixer, mix on medium speed for 3 minutes, scraping bowl occasionally.  Add 1 Cup flour so mixture begins to form into dough.

5. At this point, switch to a dough hook or begin kneading by hand.  Continue adding flour a little at a time until dough is smooth and no longer sticky, approximately 10 minutes.

6. Place dough in lightly oiled bowl, turning it over once to coat top.  Cover with a clean kitchen towel, and let rise in warm place for 1 hour.

7. Punch down dough.  Let rest for several minutes while lightly greasing loaf pans or baking sheets.  Form dough into desired shape (see below*) and let rise, covered for 30 minutes.

8. Preheat oven to 375-380.  Bake loaves approximately 30 minutes.  Buns, mini-loaves, or breadsticks 15 - 20 minutes.  (Oven temps vary.)  Immediately remove from pans or bread will become soggy.  When done, bread should make a hollow sound when tapped, top and bottom.  Allow to cool slightly on cooling rack before slicing.

 

Enjoy!

 

* For 2 large loaves, divide dough in half.  Shape each half into an oval and pinch together bottom of loaf.  Place in pans.

For buns, divide dough into 16 equal pieces and shape into balls, pinching together bottom of each.  Place several inches apart on baking sheet.

For breadsticks, divide dough into 16 equal pieces, roll into ropes, and place several inches apart on baking sheet.  (I like making one loaf and eight buns or breadsticks.  Dab on a little water or melted butter, sprinkle with sea salt, and you've got soft pretzels!)

This is also the bread we use for our

Easter dinner.

We like to add 1/2 cup of raisins to one of the loaves, then we shape them both into round loaves, brush them with a milk wash and bake in a round cake pan!

Dad's Chocolate Cake

This is our Dad's favorite chocolate cake. It doesn't take long to mix up, and while baking it fills the house with a wonderful aroma. It's delicious plain or frosted with our So Sweet Icing (D.F.)or Creamy Cooked Icing (W.F.)

You'll Need: 

 

2 1/4 Cups white spelt flour

1 1/4 Cups natural cane sugar 

2/3 Cup caffeine-free cocoa powder

1 1/4 tsp. baking soda

1 tsp. sea salt

1/4 tsp. baking powder

1 1/4 Cups filtered water

1/3 Cup Cold Pressed, Extra Virgin Olive Oil(unsweetened applesauce may be substituted for the oil)  

3 eggs

 

Preheat oven to 350.  Lightly grease and flour a 13 x 9 x 2-inch baking pan or two 9-inch round pans.

 

Combine flour, sugar, cocoa, soda, salt and baking powder.  Add the water, oil and eggs.  Beat with an electric mixer on low speed for 30 seconds, scraping bowl often.  Then beat on high speed for 3 minutes, scraping bowl occasionally.

 

Pour into prepared pans, and bake approximately 45 minutes for rectangular pan OR 30-35 minutes for round pans.  Allow pan to cool on cooling rack for about 30 minutes before slicing.

 

 

Enjoy! 

Creamy Mashed Potatoes (Fat free and Dairy free)

These potatoes are a favorite with my kids!

 
1. Peel and cube 10-12 medium sized potatoes (Russets or Yukon Golds work well for mashing).
2. Place in large pot and cover with filtered water.
3. Bring to a boil and cook for about 10 minutes, until potatoes are tender.



4. Drain and reserve several cups of hot potato water. (The trick to achieving a creamy texture is in the hot liquid)
5. With an electric mixer, whip the potatoes until there are no more lumps.

6. Add sea salt to taste.*  Mix well.

7. Add hot potato water a little at a time, mixing until potatoes are light and fluffy.

 

 

If you like, sprinkle with parsley or dill weed (fresh or dried).

Serve right away and enjoy!

 

Note* For a tasty variation, add ½ tsp. garlic granules when adding the salt.

These go well with our Best Baked Chicken!

Creamy Cucumber Salad

I prefer English cucumbers for this recipe because they are virtually seedless.

Cucumber seeds tend to be bitter, so if you use regular cucumbers in this salad, seed them.

 

Ingredients:

2 English cucumbers

1 large scallion with tops or 1 small red or white onion

3/4 cup Vegenaise

1/4 cup Ume Plum Vinegar

2 Tbls. Dash O' Dill or dill weed 

1 tsp. granulated garlic

1/8 tsp. cracked black pepper

 

Directions:
1. Slice the cucumbers into thin, round pieces and dice the onion.  Toss together in a small serving bowl.

2. In a separate bowl, whisk together the rest of the ingredients to make a dressing.3. Pour over the cucumbers and onions and toss together.  Place in the refrigerator for at least 30 minuets to let the flavors marinate.  

Serve chilled, alone or over a bed of salad greens!

Creamy Cooked Icing

This is a family favorite on cakes or in filled cookies.

 

1 Cup milk (soy or dairy)

5  Tbls. spelt flour

1 Cup sugar

1 Cup butter or margarine

1 tsp. vanilla

 

 

 

1. In a sauce pan whisk the milk and flour together and cook over medium heat until it makes a paste.  Then place the pot in the refrigerator to cool.

 

2. While the paste is cooling, blend the sugar and butter on high for several minutes until it's light and fluffy.

 

3. Blend the vanilla into the butter and sugar* then add the cooled paste.  Mix until it's creamy.

 

This icing stores well in the refrigerator for up to 3 days and even in the freezer for several weeks.  Just bring it to room temperature and blend it until it's fluffy.

 

 

*At this point if you would like to make chocolate icing add 1/4 Cup cocoa powder.

Creamy Banana Ice

Ingredients:

2 bananas, peeled, sliced, and frozen for several hours
1 Tablespoon milk

 

Directions:

1. Place the frozen bananas into a food processor or blender.

2. Add the milk.

3. Puree the bananas and milk until they are creamy.

4. Spoon the mixture into bowls and serve right away.

 

Makes two servings.

 

Instead of bananas you could freeze mangoes, strawberries, blueberries, pineapple, or whatever fruit you like. Just cut larger fruit into small pieces first.
Then place the fruit in a single layer on a dish that is freezer-safe. You could try mixing several kinds of fruit together. (Approximately 1 cup of fruit = 1 serving.)
Or to make this recipe into a yummy fruit-drink, add more milk. You can make it as thin or as thick as you want.

Cranberry Sauce

Try our take on traditional cranberry sauce and forget all the sugar!

 
Ingredients:

12 oz fresh or frozen cranberries

1 cup water

¼ cup orange juice

¾ cup Agave nectar

 Instructions:

1. Combine all ingredients in a medium sauce pan and bring to a slow boil.

Turn the heat down to medium-low and continue to cook the sauce slowly for 1 hour.

2. After an hour pour the sauce into a blender or food processor.  Blend until smooth.  Place in a storage container and refrigerate for several hours.  The sauce will thicken as it chills.

 

We like this cranberry sauce with Thanksgiving or Christmas dinner.

It's also very good as a dip for sliced apples!

 

Cranberry Orange Scones

Ingredients:

2 Cups white spelt flour

1 1/2 Tbls. baking powder

1/3 Cup sugar (optional)

1/2 tsp. salt

1/3 Cup sweetened dried cranberries

Grated orange rind from one orange

1 stick + 2 Tbls. butter or margarine

1/4 Cup orange juice

1/4 Cup milk (soy or dairy)

 

Directions:

1. Combine the first 6 ingredients in a bowl then mix in the butter with a fork or pastry blender, until the dough is crumbly.

2. Mix the orange juice and milk, then add it to the dough and blend together either by hand or with a fork.  Do not over mix the dough.

3. If the dough isn't too sticky roll it to a one-inch thickness, cut it with a biscuit cutter and place on a lightly greased baking sheet.

4. If you like the traditional wedge shaped scones form all the dough into a large ball.  Place it on a prepared baking sheet and score it with a knife, pizza-style.  Brush it with a milk wash.  Bake 12 - 15 minutes in preheated 425 degree oven.

Crab Cakes

Ingredients:

 

2 slices bread, finely crumbled (should be about 1/2 cup, if you want them to be gluten-free, use rice bread, tapioca bread or millet bread)

 

 

1 lb. lump crab meat

2 Tbls. Vegenaise (or other Dairy-Free mayonnaise)

2 tsp. Old Bay seasoning

2 tsp. parsley flakes

1/2 tsp. yellow mustard (optional)

1 egg, beaten

 

 

Directions:

 

1. Preheat your oven to high broil.

2. Line a broiler-safe pan with foil or parchment paper and lightly grease.

3. Incorporate all the ingredients, then form into patties that fit in the palm of your hand.  Place the patties on the prepared cookie sheet, about 2 inches apart (to allow room for flipping).

4. Broil for 5 minutes, then using a fork, turn them all and broil for another 5 minutes

 

Serve hot!

 

 

Makes about 8-10 cakes

Cornmeal Blueberry pancakes

These hearty pancakes are delicious straight from the pan and topped with pure maple syrup or agave nectar!

 

You'll need:

 

2 eggs, beaten

1 Cup organic cornmeal

3 tsp. baking powder

¼ tsp. sea salt

2 ¼ tsp. xanthan gum

2 Tbls. agave nectar or natural cane sugar

2 Tbls. olive oil

1 Cup GF rice milk (OR milk of your choice)

 

1-1 ½ Cups fresh, rinsed blueberries (If using frozen, be sure to thaw and drain first)

 

Whisk together first 8 ingredients, just until lumps are gone. Stir in blueberries. Pour about ½ Cup batter into center of preheated pan (I heat my pan several notches below medium heat). Flip after about 45 seconds. In order to avoid over browning, flip pancake every 45-60 seconds until done. (Approximately 4 minutes total cooking time.)

 

Enjoy!

 

These pancakes are just as good without the blueberries!