Morning Winter Fruit Bowls with Hemp Seeds and Cacao Nibs

My mother-in-law was visiting earlier this month and she likes to make fruit bowls every morning along with a green smoothie right after her her morning "blissipline" routine. She's almost 70 and is in much better shape than me! Our children love to watch her do the splits and headstands. When Tom was 10 years old she transitioned the family to a vegan diet with the help of their family doctor at the time, Dr. John McDougall. Tom remained a vegan for about 30 years until last year when he began to eat a small amount of wild fish and pastured meats. My mother-in-law is still predominately vegan with a heavy emphasis on raw plant foods. And you can tell by her glowing skin. You can't beat nature's most perfect food.....plants! These fruit bowls are so packed with disease-preventing, life-enhancing phytochemicals.....your body will thank you.

Every morning she had the kids make a list of what they wanted in their fruit bowls. The boys made large spirals because they can't write letters yet. The girls worked on their lists every day to have ready for her. Then she set each bowl out and filled their orders. Pomegranates, apples, pears, oranges, avocados, cashews, brazil nuts, and chopped fresh ginger (for my oldest ginger-loving daughter). Eating a large bowl of fruit and nuts in the morning is actually quite filling and very energizing.

Yam Casserole with Pecan Streusel Topping (Grain-Free)

This is my healthier take on the traditional Thanksgiving yam casserole recipe. It has a delicious grain-free crumble topping made from ground pecans, a little arrowroot, coconut sugar, cinnamon, and real butter. I think the topping would also work on top of an apple or pear crisp/crumble. It could also be the streusel topping to an apple pie. Lots of ways to use it!

Please read my last post on possible gluten cross-contamination in coconut sugar before making this recipe. I like to use coconut sugar because it is a low-glycemic sweetener, meaning it doesn't cause huge fluctuations in blood sugar. Plus, I can't stand how sweet cane sugar is now if I ever try it, yuck! But I also don't crave sugar. Ever. When I was pregnant I craved raw sauerkraut and ate it daily. Large bowlfuls with quinoa, avocados, and toasted sunflower seeds. That was my first trimester staple! However, if you want to use something other than coconut sugar, you could try maple sugar, brown sugar, or Sucanat.

Raw Caramel Dip for Apples

Happy Autumnal Equinox! As the evenings become as crisp as the apples, darkness begins to triumph over light. Today we celebrate the closure of summer, the dying of the light, and prepare ourselves for a new season. Autumn. As the trees shed their leaves and the plants die back, shedding old beliefs or thought patterns and going inward to feel our roots, our connection with the earth, can be quite powerful at this time.

Last night I was part of an equinox celebration (albeit a day early). The night was crisp and the sky crystal clear with the moon almost full. A warm fire, songs, and good food shared amongst friends composed most of our celebration. One friend brought a delectable raw caramel dip and sliced fresh apples. It was so tasty that I tried to recreate it today. Success! It tastes very close to her version (thanks Janet). Enjoy!

Peanut Butter Cookies ~ Gluten-Free & Vegan

Have you ever had a quest to come up with the perfect recipe? Well I've been on a journey for years to create the perfect peanut butter cookie recipe. Not just any peanut butter cookie recipe though! I set out to create one that is free of gluten, dairy, soy, and eggs and one that is naturally sweetened. To go a step further I also wanted a recipe free of starches and xanthan gum. A whole foods cookie if you will.

I haven't really been dabbling in baking that much lately. Spring is here, my 2 year old twins recently weaned, and I have been craving lighter, cleansing foods for the first time in 8 1/2 years. Yes, this is the first time I haven't either been lactating or gestating in nearly nine years! The boys sleep soundly now with their sisters for a good eleven hours. I no longer need those calorie-dense foods that baked goods provided. However, as I was turning off the light in the pantry last night, a recipe struck me. It came to me in a flash, in the amount of time it took me to turn off the light. I had to bake! At 10:30pm the cookies were in the oven and I patiently waited for the arrival of the perfect peanut butter cookie. They weren't it! Too gummy and chewy but definitely worth the effort to tweak the recipe and try again.

Macadamia Nut Cheese Recipe

This vegan nut cheese recipe is perfect for topping homemade gluten-free pizza or for using in between layers of lasagna noodles, vegetables, and sauce. It is easy to make using a high powered blender, such as the Vita-Mix.

I find the flavors of this dairy-free "cheese" sauce are best balanced with the acidity of tomatoes, such as my Homemade Pizza Sauce recipe.

Macadamia nuts are expensive and exotic, I know. Just think of this sauce as a treat. A little goes a long way, macadamia nuts are very rich.

Candied Walnuts: An Edible Holiday Gift

If you are looking for a great (edible) gift idea during the last minute Christmas frenzy, I've got a quick an easy one for you. Candied nuts made without refined sugars! The girls and I like to make them every year to give as gifts. This year we made them, packaged them in glass jars, placed pretty Christmas fabric and ribbon on them, and gave them as gifts to teachers and friends.

I actually posted this recipe last November, just after I started this blog, before I understood that it is best share one recipe per post. You can view this recipe in my Pear and Hazelnut Salad with Creamy Cranberry Dressing post. Just scroll down, you'll find it.

Happy Holidays to all! Hope your days are Merry and Bright!

Soy-Free Tamari Roasted Nuts

For those of you following a soy-free diet, and who are desperately missing your tamari, I have found a fantastic alternative! The South River Miso Company makes a wonderful gluten/wheat-free and soy-free tamari! How do they do it?

Here is what they say on their website: In Japanese, tamari means "little puddle" and refers to the savory liquid that collects in a vat of miso. Our genuine tamari is similar to its cousin, soy sauce, but much sweeter and lighter in taste. Friends who buy directly from our shop come back year after year, declaring that there is no seasoning comparable to South River Miso Tamari. Gathered from the vats of AZUKI BEAN MISO -- Made from deep well water, organic brown rice, organic azuki beans, sun-dried sea salt, organic sea vegetables, and koji culture. Aged in wood for a minimum of 3 months.

I was so happy to recently find this soy-free tamari alternative on Kim's Affairs of Living Blog! Kim writes a great blog full of recipes and ideas for Elimination Diet-friendly meals. If you are doing the Elimination Diet, then her site will be a big help.

If you have a chance to try South River's chickpea miso or adzuki miso please do! They are simply delicious. The miso is made using rice koji instead of barley koji. If you live in Bellingham you can find this fabulous miso at Terra Organica. They don't sell the tamari though...at least not yet!