This was a great dressing to go alongside the Radicchio and Orange Salad.
It can also be used for other salads you might like to eat. Roasted beets with avocado, spinach salads, or maybe fennel, green apple and carrot salad.
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Kosher Recipes
I'm deep into the preparation for the Eat Fat Lose Fat diet (by Sally Fallon and Mary Enig), and just realized that over the holiday I will run out of raw milk. One of the guidelines of the Eat Fat Lose Fat diet is to consume two calcium-rich foods per day with meals. Coconut Milk Tonic to the rescue!
If you cannot find, run out of, or don't wish to purchase raw milk, this coconut milk tonic is a good replacement as it has similar calories, calcium, and fats that whole raw milk has. Even with all of the dairy free milks that are available now, I find that this DIY homemade coconut “milk” is quick to make and cheaper than buying it at the store. More importantly it doesn't have a bunch of other ingredients that you don't want.
Coconut milk tonic is great on cereal, in oatmeal, and with meals. I find that if I drink this with a meal that I have less cravings between meals, and WAY LESS sugar cravings. There is something about having a serving of a calcium-rich food that does this to me.
For a truly homemade coconut milk, made from actual desiccated coconut go here.
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Last week, my BFF and I made tomato sauce from fresh roma tomatoes, and canned them in mason jars in a water bath. We did about 52 quarts of sauce total! We started out doing things the HARD way, and then over the course of a couple hours eliminated steps until we were at the bare essentials. Learn how to can your own tomato sauce with our EASY method below, and SKIP the step of boiling and slipping the skins off of the tomatoes…
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When I was a kid I absolutely LOVED Campbell's brand cream of mushroom soup. Back then, we just ate it as soup, not as an ingredient for other recipes as much. And it had a lot of mushrooms in it! Well I haven't tasted that soup for at least 6 years but now I know that it's actually easy (and way healthier) to make your own. And it doesn't take as long as you think!
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The first time I had carpaccio (italian style raw beef), I was on a business trip in Israel. Business trips are great for trying new foods, since you're not footing the bill! I was a bit nervous eating raw beef, but Israel's treatment of beef is in general much better than the US. The taste of the raw beef with the sauce and the capers was amazing. And since the dish is raw it is such a cooling appetizer to have on a hot summer night, and the protein is very easily broken down by the body. It even can be a light dinner with a small salad on top and a piece of crusty bread.
I think this dish lends itself even better at home, where you can control more easily the quality of the beef. I use grass-fed beef filet for this dish, and it really is a great way to serve beef as an appetizer to guests when you don't want to spend a lot.
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Are you so hot at night that cooking seems like a huge chore, and your appetite is low anyway? Gazpacho is the perfect hot summer evening start to a meal, or can even be a meal in itself with the addition of some fresh cold shrimp or prawns. It's a blended vegetable soup that is not cooked, and served cold. Super refreshing and tasty when you use the bounty of vegetables from summertime!
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This is a simple yet rich sauce that takes advantage of all of the abundance of farm fresh eggs this time of year, and an easy alternative to making fussy hollandaise sauce. The sauce is great for so many different recipes… a sandwich spread, vegetable dipping, or even on meat or fish from the grill. Since the yolks are added raw for extra nutrition, ensure that the source of your eggs are super fresh. I get mine from a few different neighbors and farms around my area. The yolks are almost bright orange so they make this sauce a deep yellow!
Don't be afraid of the fat in this recipe… it's full of good fats and tons of nutrients, especially if you use homemade mayonnaise partly made with coconut oil.
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I started making this blender dressing over a year ago, and it is the easiest and best salad dressing that I've ever made! This dressing is reminiscent of that Olive Garden (from what I remember) Italian salad dressing, except a bit creamier and less acidic. It's also packed with good fats, and lasts a long time in the fridge (a couple weeks for me). I love that there is no added mayonnaise in this dressing, it makes it own!
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My husband ate this soup! He is not a soup lover, but he ate it and liked it! This sounds like a small thing but in our house, it's major progress. Since I've known him he won't eat 99% of soups or stews. This is also a great way to use any turkey leftovers from Thanksgiving.
This soup is extremely versatile, with the variety of garnishes that are possible. If you don't make it too spicy, kids will also like it due to the fried chip garnish. Other garnish ideas: cilantro, sliced radish, olives, sour cream. Use what you have on hand to make this an economical meal option.
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In this recipe inspired by Nourishing Traditions, raw fermented sauerkraut is bumped up from condiment to side dish, and it's a well deserved promotion. I love the salty sour sweetness of this salad. Really this is good any time of day, I've eaten it for breakfast with some good bacon, but it makes a great last minute side dish for dinner or lunch. This also may be a good introduction to raw fermented vegetables (due to its slight sweetness) to those who are not used to the pleasing sour taste of sauerkraut.
Try it, and let me know what you think in the comments!
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Carrot is the new pumpkin! Yes I know there's many of the larger orange orbs around right now in most areas, but please don't forget the lowly carrot. Carrots deserve your support as they smaller, tasty and more portable! Okay, yes that was weird, but carrots bring out the weirdness in me, maybe it's all of the vitamins, they give me more energy.
I made this simple soup today with about 15 minutes of hands-on time. For a quick lunch or first course, you can't go wrong, and the price is right as you can grow the two main ingredients yourself!
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It's fall and we are getting a TON of rain. I had to cut the basil plants down today, so I thought I would harvest everything and make pesto! I can't wait to have a yummy Friday night dinner of pesto on brown rice pasta.
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For those of you that have been following the blog for awhile, you're familiar with my husband Shawn. He is a meat & potatoes guy, the more beef and bacon, the better. He has also been averse to ANY soups and stews for pretty much his whole life, even if each separate ingredient is something that he likes (beef stew for example). This leaves out a large chunk of easy (and inexpensive) recipes that he won't eat which has been a huge challenge. He will eat chili out of a can, seafood or clam chowder but that pretty much is the limit.
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This is the ‘new' Hamburger Helper in our house! Not that we've eaten much HH lately, but I do admit to buying it quite a bit when the girls were little (ugh). I call this recipe ‘hash' in my house, and the family loves it. The best thing? It's free of many allergens: gluten free, casein free, dairy free, grain free and so is suitable for those following SCD, GAPS, or Paleo/Primal diet. You can serve this as a ‘one dish meal' or serve it alongside some raw vegetables for variety. You can also add a higher percentage of meat for more of a protein punch.
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Before I made this recipe, I thought polenta only came in a tube.
I had never prepared polenta at all until I made this simple Nourishing Traditions recipe. It turned out to be a very good side dish, and the kids loved it. The husband, not so much, but you can't have everything, can you? One of my daughters called this ‘corn mac & cheese' because it had a lot of the flavor of mac & cheese without the macaroni; therefore, it's gluten free!
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This is a great time of year (in the US at least) to use of some of that acorn or butternut squash that you might have sitting around in your cold storage area. I bought quite a few of these when they went on sale in my area and then roasted them all at once and put them in the freezer for quick soups and side dishes all winter long.
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I had never made a Dutch Baby pancake until just a few weeks ago, but I'd seen them when I went out to breakfast restaurants and was always intrigued. When I saw this recipe in Nourishing Traditions, I realized that I could recreate a healthier version of the magic puffy pancake at home! It's a simple recipe that tastes good and is healthy too when you use healthy ingredients. I love that it's a cross between a crepe, an English pudding and an American pancake. And the kids will love it too!
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On the weekends I like to make a healthy dessert to satisfy my family's need for sweets. This is a huge improvement from what we used to do in the past (unhealthy sweets too often). I was perusing Facebook this morning and Christine Kennedy of Butter Belle blog shared that she had made this wonderful cheesecake recipe from Nourishing Traditions. I then realized I had all of the ingredients already, so I made this and the family loved it! Thank-you Christine!
This would make a great holiday dessert as well, see tips below to dress this dessert up for guests.
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I am making some gift bags this year for people with homemade items in them, and this one turned out really well. My husband couldn't stop eating them! You can use any crispy nuts for this recipe, but this time I used almonds. This is a great treat to have out at holiday time for snacking or for edible gift giving.
Try this today! I was surprised how quickly this recipe came together.
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This is a great appetizer to take to a party. I like getting it ready the day ahead so that all I have to do is pop this into the oven.
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My kids actually ate this chard! And liked it! No one was more amazed than me on this fact. I served this along with a few other vegetables that they like, and with the combination of all of them, all of the chard was eaten.
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This potato recipe packs in creamy cheesey goodness and will absolutely torture you with its wonderful scent when it's cooking. When it comes out the oven, we have a very hard time letting it cool the appropriate ten minutes before we dig in.
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I know, I know, I've written a lot about soup lately. Forgive me, but I just have to write about one more (at least for this week). This simple beet soup recipe is so easy and tasty, I just had to write about it even though I just posted the Time to Get your Soup On post.
In this recipe, instead of roasting, you saute beets gently and then add WATER not stock. Yes, this is one of Sally Fallon's recipes! The absence of broth makes this beet soup extremely simple to prepare, and it really showcases the ingredients. Use the freshest beets you can find, preferably from a local farmer (or outside your back door).
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I bought some wheat berries the other day and noticed in the ‘Tonics' section of Nourishing Traditions that there is a recipe called Rejuvelac. I had never heard of this tonic before. It seems it is another fermented beverage similar to beet kvass or cabbage/sauerkraut juice, but it's made with wheat berries. It is extremely high in B vitamins in a form that is easily absorbed by the body. And it's very easy to make!
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A few weeks ago I had a girls' weekend in beautiful Whidbey Island, Washington. My friends and I rented a house with amazing views of the Puget Sound and had some great girl time. Part of this time included cooking because we didn't want to eat out and spend too much money. The first night, my friend Kathy made this fabulous savory tomato basil pie. She is pictured above with the final product. Paired with a salad of home grown veggies, it was a perfect end to a perfect end-of-summer bright and sunny day.
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