Take however many green apples you want, peel them, core them, slice them thinly, and throw them in the crockpot. Put the lid on, turn it to low, and leave it 6-8 hours.
I do it overnight so I have beautiful fresh applesauce in the morning!
You can add cinnamon if you like!
Use in the waffle recipe, on top of the waffles, by itself, etc.
Try experimenting with other fruits too!
Thursday, August 11, 2011
Tuesday, August 9, 2011
A New Spin on Oatmeal
OK. There have been lots of questions on whether oats are gluten free or not. Naturally, oats have no gluten in them. However, in most conventional processing plants, the oats are processed on the same equipment as wheat, and the protein strand that has the gluten in it can "contaminate" the oats, making them no longer gluten free. So it's not a very high level of gluten and after the detox it should be fine to go back to regular Quaker Oats unless you have a high sensitivity to gluten. However, during the detox, to establish whether you might have a gluten sensitivity, use gluten free oats from the health food store. These have been processed at a dedicated facility where there is no contact with any gluten. Anyways, here's a great recipe!
Ingredients:
Directions: Finely grate the large carrot to yield 1 heaping cup of grated carrots. Note that you want to use the fine grate, not the large one so the carrot shreds are very small.
In a medium sized pot over medium heat, add your almond milk, lemon juice, and coconut milk cream. Stir well. Add in your spices (cinnamon, nutmeg, and ginger) and salt. Stir again until mixed.
Stir in your grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8 minutes, stirring frequently. When the mixture has thickened up, stir in the vanilla extract, 1 tbsp crushed walnuts, and 2 tbsp of agave. Remove from heat and pour into a bowl.
Top with 1 tbsp of crushed walnuts and 1 tsp of shredded coconut. Prepare your coconut milk cream + agave mixture and drizzle it over top. Sprinkle with cinnamon for garnish.
Serves 1 large portion or 2 small portions.
Ingredients:
- 1/2 cup regular oats
- 1 cup almond milk (or rice)
- 1 tsp pure vanilla extract
- 1 large carrot, finely grated (1 heaping cup)
- 2 tbsp coconut milk cream (use the cream off the top of the full-fat can only)
- 1/2-1 tsp ground cinnamon, to taste
- 1/4 tsp ground ginger
- 1/8th tsp ground nutmeg
- Pinch of kosher salt
- 1/2 tsp fresh lemon juice
- 2 tbsp agave nectar
- 2 tbsp crushed walnuts, divided
- 1 tbsp coconut milk cream + 1/2 tsp agave nectar (to drizzle on top)
- Shredded coconut, for garnish
- Cinnamon, for garnish
- Raisins, for garnish
Directions: Finely grate the large carrot to yield 1 heaping cup of grated carrots. Note that you want to use the fine grate, not the large one so the carrot shreds are very small.
In a medium sized pot over medium heat, add your almond milk, lemon juice, and coconut milk cream. Stir well. Add in your spices (cinnamon, nutmeg, and ginger) and salt. Stir again until mixed.
Stir in your grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8 minutes, stirring frequently. When the mixture has thickened up, stir in the vanilla extract, 1 tbsp crushed walnuts, and 2 tbsp of agave. Remove from heat and pour into a bowl.
Top with 1 tbsp of crushed walnuts and 1 tsp of shredded coconut. Prepare your coconut milk cream + agave mixture and drizzle it over top. Sprinkle with cinnamon for garnish.
Serves 1 large portion or 2 small portions.
Sassy Salad
Sassy Salad with Hard Boiled Eggs
Ingredients:
4 cups organic mixed lettuce leaves
1/4 small red onion, sliced
4 large strawberries
2 oz. raw pecans
1/2 medium avocado, sliced
1/4 cup raspberries
4 lemon wedges
Olive oil to taste
6 Hard boiled eggs
Directions:
Drain washed lettuce in salad spinner. Place lettuce in a large shallow bowl.
Boil, cool & peel 6 eggs.
Arrange onions, strawberries, pecans, raspberries, & avocado over lettuce.
Serve with lemon & olive oil as dressing to taste.
Strawberry Muffins
Great for breakfast or to take on a trip.
Ingredients:
1/2 cup almond flour
1 cup brown rice flour
1/2 cup sorghum (jowar) flour
1/2 cup millet flour
1/4 cup xylitol
1 tablespoon tapioca starch or arrowroot starch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
2 large organic free-range eggs, beaten
1/4 cup light olive oil or grape seed oil
1/2 cup plus 1 tablespoon agave nectar (amber is better)
1 tablespoon vanilla
3/4 to 1 cup rice milk, coconut or nut milk, as needed
1 1/2 cups fresh organic strawberries, washed, stemmed, diced
In a large mixing bowl, whisk together the dry ingredients- from the almond flour to the nutmeg. Add in the beaten eggs, oil, agave, and vanilla extract. Beat to begin combining. As the batter is coming together, start pouring in the milk, slowly, a little at a time, and beat to mix thoroughly. When you have added 3/4 cup liquid, take a close look at your batter. It should be soft and slightly thick. Add the rest of the milk slowly, continuing to beat. When the batter looks like a muffin batter, stop adding the liquid. I used a full cup, but some of you in more humid climes might need a tablespoon or two less liquid. This batter isn't super-smooth and sticky (no xanthan gum!). It is not as thin as cake batter. It should look almost puffy.
Stir in most of the strawberries by hand, using a wooden spoon (reserve a portion of the strawberry pieces for the tops).
Spoon the strawberry muffin batter into the twelve lined cups. Stud the tops with strawberry pieces. Don't smooth out the tops- leave them puffy and bumpy.
Bake in the center of a pre-heated oven for 25 to 30 minutes. Note: If your berries are cold, your muffins will take a few minutes longer to bake.
Cool the pan on a rack for five minutes, then turn out the muffins to continue cooling on a wire rack (this keeps them from steaming in the hot pan and getting soggy).
Cook time: 30 min
Yield: 12 muffin
Ingredients:
1/2 cup almond flour
1 cup brown rice flour
1/2 cup sorghum (jowar) flour
1/2 cup millet flour
1/4 cup xylitol
1 tablespoon tapioca starch or arrowroot starch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
2 large organic free-range eggs, beaten
1/4 cup light olive oil or grape seed oil
1/2 cup plus 1 tablespoon agave nectar (amber is better)
1 tablespoon vanilla
3/4 to 1 cup rice milk, coconut or nut milk, as needed
1 1/2 cups fresh organic strawberries, washed, stemmed, diced
In a large mixing bowl, whisk together the dry ingredients- from the almond flour to the nutmeg. Add in the beaten eggs, oil, agave, and vanilla extract. Beat to begin combining. As the batter is coming together, start pouring in the milk, slowly, a little at a time, and beat to mix thoroughly. When you have added 3/4 cup liquid, take a close look at your batter. It should be soft and slightly thick. Add the rest of the milk slowly, continuing to beat. When the batter looks like a muffin batter, stop adding the liquid. I used a full cup, but some of you in more humid climes might need a tablespoon or two less liquid. This batter isn't super-smooth and sticky (no xanthan gum!). It is not as thin as cake batter. It should look almost puffy.
Stir in most of the strawberries by hand, using a wooden spoon (reserve a portion of the strawberry pieces for the tops).
Spoon the strawberry muffin batter into the twelve lined cups. Stud the tops with strawberry pieces. Don't smooth out the tops- leave them puffy and bumpy.
Bake in the center of a pre-heated oven for 25 to 30 minutes. Note: If your berries are cold, your muffins will take a few minutes longer to bake.
Cool the pan on a rack for five minutes, then turn out the muffins to continue cooling on a wire rack (this keeps them from steaming in the hot pan and getting soggy).
Cook time: 30 min
Yield: 12 muffin
Tortillas
I LOVE this!!! This is another recipe, like the waffles, where you should double or triple your batches and freeze the extras for easy use later on. Who wants to go through this much trouble regularly? Hahaha. These will end up being WAY cheaper than store-bought detox friendly tortillas. So if you put the work in one day to make a bunch, it will pay off for a long time down the road.
Something else I love about this recipe is that it has substitutions for corn derived products. It is nearly impossible to find foods that have no corn in them, and 95% of today's corn products are from genetically modified corn. I know that one person can't make a difference, but if more of us will start avoiding genetically modified corn in our lives, maybe eventually the trend will start reversing. Vote with your dollar! It's the most powerful voting tool.
Ingredients
**Hain Featheweight Baking Powder is corn-free, and can be used in place of double-acting baking powder.
Gluten-Free Bread Flour MixMakes six cups
Ingredients
1. Measure out flour by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour). Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.
The above recipes came from: http://wholelivingdaily.wholeliving.com/2010/05/gluten-free-flour-tortillas-food-allergy-recipe-challenge-2.html
Something else I love about this recipe is that it has substitutions for corn derived products. It is nearly impossible to find foods that have no corn in them, and 95% of today's corn products are from genetically modified corn. I know that one person can't make a difference, but if more of us will start avoiding genetically modified corn in our lives, maybe eventually the trend will start reversing. Vote with your dollar! It's the most powerful voting tool.
Ingredients
- 1 cup Gluten-Free Bread Flour Mix (recipe follows)
- 1 teaspoon xanthan gum*
- ¾ teaspoon double-acting baking powder**
- ½ teaspoon fine sea salt or table salt
- ¼ cup plus 2 Tablespoons rice milk
- 2 teaspoons canola oil
- Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, and salt, whisking well.
- Heat rice milk until warm (not hot). Make a well in the center of your dry ingredients, pour in rice milk and canola oil, and mix with a wooden spoon until combined. The dough will be sticky.
- Turn out dough onto a board or work surface, lightly floured with some Gluten-Free Bread Flour Mix. Sprinkle a little more flour mix onto dough and onto your hands.
- Knead the dough about 30 seconds, until smooth and no longer sticky, then mold into a ball. Place ball into bowl, and cover bowl with a damp kitchen towel. Let rest 20 minutes. Remove dough from bowl, and cut into four pieces. Roll into four balls.
- Transfer balls to a dry plate, cover with damp towel and let rest another 10 minutes. Working with one ball at a time, sprinkle a little more flour mix on the work surface. Using the palm of your hand, press ball into a disk about 4-inches in diameter.
- Sprinkle a little more flour mix on dough; flip and roll out into about a 9-inch circle with a floured rolling pin. I usually like the heavy old-fashioned rolling pins, but for this recipe I prefer the lighter French dowels.
- Using an offset spatula, loosen dough from board all the way around, flip, and give it one more roll over. Don’t worry that it’s not a perfect circle. We’re about to fix that. Place an 8-inch bowl over the tortilla, and trim the edges.
- Remove bowl, and use the offset spatula to separate the tortilla from the board.
- Transfer tortilla to a plate and cover with the damp towel while you roll out the rest. Repeat steps to roll out the remaining three, remembering to add more flour mix to your work surface and rolling pin.
- Heat a 10-inch cast iron skillet over high heat until starting to smoke. You want that puppy really hot.
- Add a tortilla, cook 30 seconds, flip with a spatula and cook 30 seconds more until there are a few brown spots on surface. Do not overcook, or the tortillas will become brittle. Transfer to a plate, and keep covered with a dry cloth while you finish cooking the rest. Eat warm or at room temperature. To store any that don’t get eaten right away, wait until cool, then seal in a zip lock freezer bag and place in freezer
**Hain Featheweight Baking Powder is corn-free, and can be used in place of double-acting baking powder.
Gluten-Free Bread Flour MixMakes six cups
Ingredients
- 1 1/2 cups millet flour
- 1 1/2 cups sorghum flour
- 2 cups tapioca starch
- 1 cup potato starch
1. Measure out flour by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour). Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.
The above recipes came from: http://wholelivingdaily.wholeliving.com/2010/05/gluten-free-flour-tortillas-food-allergy-recipe-challenge-2.html
Taco Salad
Taco salad:
Garden of Eatin' makes a fantastic organic taco kit that comes with shells, taco sauce without vinegar, and meat seasoning. I just crumbled up the shells and topped it with lettuce, ground beef, salsa, black beans, corn, jalapenos, tomatos, and green onion. Pretty much anything you’d put on a regular taco except cheese.
If your health food store doesn't carry this, just ask them for a special order. They can get it!
Garden of Eatin' makes a fantastic organic taco kit that comes with shells, taco sauce without vinegar, and meat seasoning. I just crumbled up the shells and topped it with lettuce, ground beef, salsa, black beans, corn, jalapenos, tomatos, and green onion. Pretty much anything you’d put on a regular taco except cheese.
If your health food store doesn't carry this, just ask them for a special order. They can get it!
Pizza
You can make any of your favorite things detox friendly with just a few tweaks!
Look at your local health food store for a gluten-free bisquick mix or pizza crust. Check the ingredients for sugar and yeast - remember those are "no-no's"! There is a pizza crust mix I'm familiar with that includes a yeast packet. You can use that mix, just don't use the yeast. It obviously will be more like a flat bread than a pillowy pizza crust, but it's yummy and does the trick.
You can make your own marinara similar to the recipe for the spaghetti sauce with crushed tomatoes, a pinch of stevia or xylitol, herbs, salt & pepper and some tomato paste. If you feel like comparing a zillion types of marinara at a health food store, you might find a gluten, sugar, yeast, soy free brand - but I haven't been that ambitious yet. If you find a great brand that is detox friendly, post it in the comments of this recipe for others to enjoy!
Top the pizza with mushrooms, onions, peppers, tomatoes, seasoned ground meat, nitrate free turkey bacon crumbles, or any other array of detox friendly toppings. Have fun with it and get creative! Obviously you can't have cheese on it, but you'll be surprised at how you won't miss it. Trust me! Cheese does help hold things together, but if you use a flavorful blend of other things, you'll be pleased at the taste without the cheese.
Look at your local health food store for a gluten-free bisquick mix or pizza crust. Check the ingredients for sugar and yeast - remember those are "no-no's"! There is a pizza crust mix I'm familiar with that includes a yeast packet. You can use that mix, just don't use the yeast. It obviously will be more like a flat bread than a pillowy pizza crust, but it's yummy and does the trick.
You can make your own marinara similar to the recipe for the spaghetti sauce with crushed tomatoes, a pinch of stevia or xylitol, herbs, salt & pepper and some tomato paste. If you feel like comparing a zillion types of marinara at a health food store, you might find a gluten, sugar, yeast, soy free brand - but I haven't been that ambitious yet. If you find a great brand that is detox friendly, post it in the comments of this recipe for others to enjoy!
Top the pizza with mushrooms, onions, peppers, tomatoes, seasoned ground meat, nitrate free turkey bacon crumbles, or any other array of detox friendly toppings. Have fun with it and get creative! Obviously you can't have cheese on it, but you'll be surprised at how you won't miss it. Trust me! Cheese does help hold things together, but if you use a flavorful blend of other things, you'll be pleased at the taste without the cheese.
Spaghetti
This is something I live off of when on the detox. It's easy, filling, delicious, cheap, goes a long way. It's perfect!
Ingredients:
1 large can crushed tomatoes (28oz)
1 little can tomato paste
1 Bay Leaf
1 tsp Italian Seasoning
1/2 tsp Oregano
1 minced garlic clove
Itty Bitty pinch stevia or xylitol
Sea Salt
Pepper to taste
1 lb ground lean turkey or chicken - browned and grease drained
Brown rice pasta- cook according to directions.
Directions:
Put all ingredients except pasta in a crock pot or on the stove in a big pot. Fill the can of tomato paste with water and add it to the crock pot. Let simmer for a long time.
When ready to indulge, place pasta in bowl, and spoon the sauce over it. Yummy!
Variations:
*If you like a spicy sauce, add red pepper flakes or small pieces of chopped peppers and onions.
*I typically double this recipe so that it completely fills up my crock pot and I can eat on it all week. Once I'm sick of it, I put the rest of the sauce in freezer bags, label it, and have it for dinner later on down the road. All I have to do then is cook some pasta and thaw the sauce, and dinner that night is easy breezy!
*You might like a thinnner sauce, so add water or some tomato sauce. Really play around with the spices and herbs you use, the sauce texture, etc. and find the way that your family loves!
Ingredients:
1 large can crushed tomatoes (28oz)
1 little can tomato paste
1 Bay Leaf
1 tsp Italian Seasoning
1/2 tsp Oregano
1 minced garlic clove
Itty Bitty pinch stevia or xylitol
Sea Salt
Pepper to taste
1 lb ground lean turkey or chicken - browned and grease drained
Brown rice pasta- cook according to directions.
Directions:
Put all ingredients except pasta in a crock pot or on the stove in a big pot. Fill the can of tomato paste with water and add it to the crock pot. Let simmer for a long time.
When ready to indulge, place pasta in bowl, and spoon the sauce over it. Yummy!
Variations:
*If you like a spicy sauce, add red pepper flakes or small pieces of chopped peppers and onions.
*I typically double this recipe so that it completely fills up my crock pot and I can eat on it all week. Once I'm sick of it, I put the rest of the sauce in freezer bags, label it, and have it for dinner later on down the road. All I have to do then is cook some pasta and thaw the sauce, and dinner that night is easy breezy!
*You might like a thinnner sauce, so add water or some tomato sauce. Really play around with the spices and herbs you use, the sauce texture, etc. and find the way that your family loves!
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