Fall Harvest Soup Sprinkled with Cinnamon
Ingredients:
One large acorn squash, peeled and cubed (butternut or kabocha squash would also work great)
One large yam, peeled and cubed
Two large carrots, chopped (about 1/3-1/2 cup chopped)
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Oat-free, gluten-free, grain-free, vegan granola!
Ingredients:
Three heaping tablespoons of coconut oil
One quarter cup natural organic maple syrup
One teaspoon organic vanilla
Five cups of chopped nuts of your choice (I used an equal mixture of sliced almonds, chopped raw cashews, chopped raw pecans, and whole hazelnuts)
One quarter cup of flaxseeds
Two tablespoons of chia seeds
One third a cup of raw unsweetened organic coconut flakes
One cup of dried fruit of your choice (I used a mixture of golden raisins, unsweetened cranberries, and chopped dates)
Directions:
Preheat the oven to 275 degrees Fahrenheit. In a large pot melt the coconut oil on very low heat. Add in the maple syrup and vanilla and stir. Add the nut mixture, flaxseeds and chia seed and stir to coat the nuts and seeds in the coconut oil and maple syrup. Line a baking sheet with parchment paper and spread the nut/seed mixture evenly onto the baking sheet. Bake in the oven for approximately 30 minutes or until the the nuts are becoming evenly golden and toasted. Take the granola out of the oven and mix in the dried fruit. Place back in the oven for about 15 minutes. Remove from the oven and let cool. Eat on yogurt, in milk, as a salad topper, or on its own! Makes about 7-8 servings.
Grainless Maple Granola with a sliced MacIntosh Apple and almond milk and sprinkled with cinnamon.
Spice it up by adding cinnamon, ginger, nutmeg, cacao etc. into the coconut oil mix. Other nut/seed ideas: Walnuts, sunflower seeds, pumpkin seeds. Other fruit ideas: chopped dried apricots, sliced dried apple, chopped dried mango, dried coconut chunks.
Ingredients:
Two cups of raw almonds
One cup of raw hazelnuts
One third of a cup of dried unsweetened coconut flakes
Pinch of sea salt
One teaspoon raw local honey
Directions:
Preheat the oven to 350 degrees Fahrenheit. Keeping the almonds and the hazelnuts separated, place them on a baking sheet ensuring that they are not overcrowded. Place them in the oven and roast for approximately 10-15 minutes (I took my hazelnuts out a few minutes before the almonds). At the same time spread the dried coconut onto a baking sheet and place in the oven for only 3-4 minutes (It will toast fast so keep an eye on it!). Once the hazelnuts are complete the skins must be removed. Wrap them in a tea cloth and rub them so that the skin comes off as much as possible. Place the almonds, hazelnuts and coconut into your Vitamix (or a food processor or other high speed blender). Add a pinch of salt and then begin to blend. Start your Vitamix at a 1 and slowly increase to a 10. Use the tamper to scrape down the edges as needed. It will take a minute or two for the nuts to start releasing their oils. Once the desired consistency is reached, stop blending. Add in the honey and stir in with a spoon. Transfer to a jar for storage in the fridge (the best way is to use a spatula to scrape all of the nut butter out).
Enjoy on your favorite fruits, toast, etc!
xo domestikatie
Ever since I spent the weekend at Salt Spring Centre of Yoga I have been hooked on the idea of fresh chai in the morning. There are so many benefits to the combination of spices used in chai and you can enhance the nutritional value by blending it with organic coconut oil and organic raw honey. Cardamom is great for enhancing digestion. Cinnamon helps to relieve morning congestion and increase circulation, Ginger and clove aid to reduce inflammation and ama (built up undigested food residue in your digestive system. No your body is not as efficient as you think!). You will need a blender to make the chai.
This recipe is based on a recipe that I saw on MindBody but I didn’t have all of the correct ingredients so I made it my own.
Ingredients:
One and one quarter cups of gluten free all purpose flour
Half a cup of cocao powder
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Ingredients:
One head of cauliflower
Two tbsp extra virgin olive oil
One tbsp turmeric
One tbsp cumin
Salt and pepper to taste
Juice from half a lemon Continue reading
Ingredients:
One cup of raw cashews, soaked for 2-8 hours and drained
Half of a ripe avocado
One tsp apple cider vinager
One tsp fresh lemon juice
Half tsp onion powder
Half tsp garlic powder Continue reading
Ingredients:
Cashew Cream
One cup raw cashews, soaked for 2-8 hours
One tbsp apple cider vinegar
One tbsp fresh lemon juice
A pinch of each: paprika, garlic powder, cayenne, onion powder
Sea salt and pepper to taste
Warm water, approximately 1/2 a cup to 1 cup depending on desired consistency
Rice Bowl
Two tbsp organic coconut oil or extra virgin olive oil
Two cups yams, pealed and cubed
Two cups broccoli florets Continue reading
Ingredients:
Salad
4 Green apples, cores removed
One red bell pepper
One red onion
One english cucumber
1 Cup fresh cilantro, chopped
1 Cup roasted cashews, chopped
Dressing
One cup of sesame tahini
One clove of garlic
Juice from one small lemon
Water, 1/2 cup to 1 cup depending on desired thickness
Sea salt and pepper to taste Continue reading
I like to use black kale instead of green kale as it isn’t as tough as green kale and is not as bitter. Great option for people who are still a bit iffy about eating kale!
Ingredients:
1 Bunch of organic black kale
1 Tsp olive oil
A pinch of sea salt
A pinch of garlic powder Continue reading
domestikatie life 