I finally have the recipe many of you have been waiting for....the gluten-free, berry scone recipe you've seen me post about on Instagram over the last few weeks. Although I used raspberries once, they are out of season right now and just too darn expensive to keep using. Instead, I've been making these with the frozen blueberries we have in our freezer from last summer's harvest. You could use any berry in this scone recipe. Try blackberry, chopped strawberries, marionberry, or blueberries. I've also tested this recipe using diced (very small) Granny Smith apples with added cinnamon, which were quite delicious as well. Oh...and this recipe is xanthan-gum free of course!
If you haven't seen our brand new Whole Life Nutrition website already then you might want to check it out: www.WholeLifeNutrition.net. We've begun to add articles and videos, and will be adding a lot more content and features in the coming weeks so stay tuned. You can sign up for our newsletter there and get our Free Clean Eating Cookbook and Grocery Shopping Guide if you would like (all new gluten-free, whole foods recipes).
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Blueberry Lemon Scones (gluten-free, nut-free, vegan)
By Unknown
Hello dear readers! I have a special treat for you today....literally! A dairy-free, grain-free "cheesecake" made from my Soured Coconut Cream recipe. This no-bake recipe is so simple to make and will delight your friends and family. I've tested it many different ways to get the perfect ratio of ingredients, in fact maybe too much, because now I want nothing to do with coconut milk!
The secret little ingredient in this recipe that helps hold it together and lighten it up is....agar powder! Agar is a gelatinous substance derived from red algae. When it is mixed with a liquid and heated it forms a gel. You can actually make vegan "jell-o" with it using fruit juice. I use this brand of agar powder. Make sure you don't use agar flakes, as the amount needed is different as well as the fact that they need to be soaked in a liquid before using them. You may be able to substitute grass-fed gelatin but I'm not sure on the amount. You would need more than a teaspoon for sure, maybe 1 tablespoon?
If you don't want to use the raspberry topping, try drizzling each slice with warm chocolate sauce and topping with fresh berries. You can use the Chocolate Ganache recipe here if you like.
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Vanilla Coconut Cream "Cheesecake" (dairy-free, gluten-free, vegan)
By Unknown
Do you ever crave that rich, creamy taste of sour cream but are sensitive to dairy products? I created a very simple replacement for sour cream that can be dolloped over baked potatoes or yams, spooned over beans and rice, added to tacos, used to make a layered taco salad, or used to make no-bake "cheesecakes"!! Seriously, where can't you add a spoonful of this rich dairy-free sour cream?
This recipe can actually be found in my brand new, completely revised Whole Life Nutrition Cookbook. I created a whole new chapter entitled "Get Cultured!" full of healthy cultured foods like this one. Think Live Hot Pepper Relish, Pickled Basil Beets, Kombucha (with flavor variations), Coconut Milk Yogurt, and so much more! I just couldn't wait to share this recipe with you so I decided to post it today. If you are interested, the new book releases on April 29th, 2014, and is available for preorder now!
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Homemade Dairy-Free Sour Cream (nut-free, soy-free, vegan)
By Unknown
The other morning I slept in and came downstairs to see my oldest daughter, Lily, put a pan of something into the freezer. I asked her what she made and she responded: "frozen coconut banana cream bars." We all enjoyed them as a treat throughout the day. Then later I saw her on the computer (which rarely ever happens) and asked her what she was doing. "Oh, I'm just typing up a recipe for a blog post" she responded. So what you see written below, including all of the photos, is by my 11-year daughter. She's posted to my blog a few times before with her Seaweed Snack Recipe and Sugar-Free Flavored Lemonade.
My notes: You can see a photo of what my version of this recipe looks like here on Instagram. It was originally a pie recipe, but Lily has made it into a crust-less bar recipe. If you want a crust you could try the chocolate cookie crust recipe that goes along with this recipe on page 433 of my book or use a 1/2 batch of this grain-free Banana Coconut Cookie recipe....pressed into the bottom of the pan, baked, and then cooled before adding the filling.
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Coconut Banana Ice Cream Bars (dairy-free, gluten-free, nut-free)
By Unknown
The days are getting shorter, colder, and busier! Having simple, nourishing meals ready to eat when you get home from work or school is so important. Now that the weather has changed, I've been using my slow cooker more often. This chicken curry recipe is so simple that I almost didn't post it! I've made it a number of times in the last few weeks. Too many actually, because now my children are starting to complain!
Today I forgot to add the tomatoes which caused the stew to lack some flavor and "oomph!" Adding something acidic, like tomatoes, helps to balance flavors. A little freshly squeezed lime juice can remedy a lack of tomatoes though!
You can add different vegetables to the pot if desired, just make sure to cut them large enough so they maintain their shape and don't turn to mush during the long cooking time. Try sweet potatoes, rutabagas, potatoes, or chunks of peeled and cubed pie pumpkin! If you want to add zucchini or red bell pepper then add them in during the last 30 to 60 minutes of cooking (less time if you have your slow cooker set on high, more if it is set on low).
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Simple Slow-Cooked Chicken Curry
By Unknown
The wintery blast that hit us last night brought snow and hot cocoa too. I had some vegetable side dish recipes to post for Thanksgiving....but hot cocoa calls when the wind is whipping and the snow is falling! We woke up this morning to a couple of inches of snow on the ground and the kids decided to go out early to play. After a few hours of sledding and a couple of snow ball fights, they came inside with frozen hands and hungry bellies. I made them some snacks and a batch of this rich and creamy dairy-free hot cocoa.
This recipe uses maple syrup as the sweetener and a combination of coconut milk and cashew milk to create a rich, warming drink. Make sure to add the salt as it balances all of the flavors. If you have a finely ground sea salt then you can add the lesser amount below, but if you use a coarser ground salt then use the full 1/4 teaspoon.
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Dairy-Free Hot Cocoa Recipe
By Unknown
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