Anti-inflammatory/ Breakfast/ Gluten Free/ Low Carb/ Munchies/ Paleo/ Vegan/ Vegetarian

It’s Pumpkin Season!

Wahooo! It’s here, the first weekend of autumn and pumpkin season!  Autumn colors will soon be seen with the smell of apples, cinnamon and ahhh– pumpkins!

Pumpkin grain-free granola, pumpkin granola, pumpkin recipes, grain-free granola, granola with nuts

Most of the ingredients needed for Pumpkin Grain-Free Granola

Whether you are still enjoying a cold breakfast such as yogurt parfait with granola or a hot latte with something to munch on… here is a scrumptious autumn breakfast~Pumpkin Grain-free Granola.

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All the dry ingredients in the bowl

I took some Pumpkin Grain-Free Granola along for a weekend away with girlfriends to the Oregon coast. Of course, I didn’t tell them the granola was a test to see if it was tasty enough for the blog.  It was gobbled up quickly. So that was a vote, yes.

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My friends and I having a fabulous time on the Oregon coast.

By the way it was a fun, fun weekend! I’d do it again in a moment!

Pumpkin Grain-Free Granola is yuumy to eat plain or as a parfait with plain or vanilla yogurt and with either chopped crunchy apples or sliced pears.

You will want parchment paper or a silpat mat to place on the baking pan to bake your granola.

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Easy way to spread out the granola

I used a silpat mat, which is an environmentally friendly decision.   Because the Pumpkin Grain-Free Granola is baked at a low temperature and if you are like me and toast your pecans and almonds in large quantities to munch on during the week, you may chop your already toasted nuts and the added baking time will not burn them. You don’t have to use already toasted nuts…

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See the granola is done!

This is yummy enough to use as bottom crust layer for a Mascarpone tart too!  Ok, get your utensils ready, on your mark  get set go!   Let me know what creative options you come up with for this recipe, ok?

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Yum! Pumpkin Grain-Free Granola

Enjoy!

Pumpkin grain-free granola, pumpkin granola, pumpkin recipes, grain-free granola, granola with nuts
5 from 1 vote
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Pumpkin Grain-Free Granola

Easy, yummy Pumpkin Grain-Free Granola recipe that you will munch on plain or eat with yogurt. 

Course Breakfast
Cuisine American
Prep Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1-1/2 cup almonds if they are already toasted and salted that is fine
  • 1 cup pecans already toasted is yummy
  • 1/2 cup sweetened or unsweetened shredded coconut
  • 1/3 cup almond flour I used blanched almond flour but it doesn't matter if it is blanched or not
  • 1 tablespoons ground flax seeds (optional)
  • 1 tablespoon hulled hemp seeds (optional)
  • 1/3 cup coconut palm sugar or maple syrup
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 2/3 cup pumpkin puree be sure it is whole pumpkin puree and not pie mix
  • 3 tablespoons melted coconut oil or avocado oil
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325 degrees.

    Place silpat or parchment paper onto large baking sheet- set aside.

    Put nuts and coconut in food processor, pulse a few times to chop nuts in small pieces.

    In large size mixing bowl add all the dry ingredients including the nuts and spices, mix well with a fork, put in pumpkin purée, oil and vanilla extract, stir these into the dry ingredients until mixed thoroughly.

    Mixture will be thick, put granola onto Silat/parchment lined baking sheet pat it out with the bottom of measuring cup or large mixing spoon to spread granola out as thin as possible.

    Bake for 30-40 minutes, break up granola with tongs every 10 minutes during baking process. It is done when granola appears dry.

    Let sit out on baking sheet to cool and become crunchier. Granola should be dry with no moisture. Enjoy!

    Pumpkin grain-free granola, pumpkin granola, pumpkin recipes, grain-free granola, granola with nuts

Recipe Notes

Here are some of the supplies and ingredients used in this recipe:

Heavy Duty Stainless Baking Sheet 

Blanched Almond Flour

Silpat Baking Mats

Parchment paper

Organic coconut palm sugar

These are affiliate links which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 

Breakfast/ Gluten Free/ Munchies/ Paleo/ Vegan option/ Vegetarian

Get-up and Go Muffins

Grain-free muffins, Paleo chocolate muffins, Paleo muffin recipe, Easy muffin recipe, no refined sugar muffin recipe

How is your week?  I have a very busy week and so I knew I needed an extra burst of energy and something a bit sweet to get going with extra zip!  What does that call for? Grain-Free Mocha Chocolate Chip Muffins!  Otherwise known as my Get-up and Go Muffins 🙂 Yummy, pretty healthy and with a touch of espresso too!

For these muffins, I used two flours, yes, they are grain-free, one you know well, almond flour and the other let me introduce you to-Cassava flour.

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See the two kinds of flour?

Who? Cassava another name for Yuca.  It is a tuberous root grown widely in Caribbean.  Besides flour, there are sweeteners (Cassava syrup) that is made from the tuberous root.  Cassava is the root, peeled and pulverized. Tapioca is the refined  starch that you are familiar with that is used as thickening agent. Tapioca is not quite the same though as Cassava flour.   Why is cassava flour a good alternative to white all-purpose flour? 1) It can be used interchangeably with white flour and no graininess, isn’t that just amazing! 2) it is unrefined so better choice for diabetics some sites say. however it is fairly high in carbs  (yes it is still a starch) 3) It is non-allergenic which means great for autoimmune diseases.

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See 1 bowl that’s all!

I encourage you to read the book, Plant Paradox by Dr. Steven Gundry.  It is fascinating read and I will be sharing with you in future posts a few nuggets from the book. This book is where I really began to learn a bit about Cassava flour.  If you have autoimmune disease, cancer, diabetes read this book!

I do find that the combination of almond and cassava flours do not rise as much as all purpose flour; but the muffins were light and yummy so that is ok by me.

Coconut palm sugar is used instead of white refined sugar, this all gets created quickly in one bowl and using my friend an ice cream scoop, zippy doo-dah! and they are in the oven and the smell is wafting towards you…yum-m-my!

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ok just about ready to bake!

If you want to change out Cassava flour for all almond flour or even white all-purpose flour you can do so.  I have not tried it with all almond flour so I cannot tell you exactly how it will turn out but I’d love to know your experience, will you tell us?

Check out the products that were used to create this recipe.  They can all be purchased on Amazon.

Ok, is your whisk ready?  Get started… go!  Enjoy!

Grain-free muffins, Paleo chocolate muffins, Paleo muffin recipe, Easy muffin recipe, no refined sugar muffin recipe
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Grain-Free Mocha Chocolate Chip Muffins

Easy, Grain-Free Mocha Chocolate Chip Muffins that are great for breakfast or anytime.

Course Breakfast, muffins, munchies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 total 9 muffins

Ingredients

  • 1/2 cup almond flour
  • 1/2 cup cassava flour
  • 1/2 cup coconut palm sugar *if not using chocolate chips then use 2/3 cup
  • 1-1/2 teaspoons baking powder
  • 1 tablespoon cocoa powder or cacao powder
  • 1 tablespoon Medaglia 'D Oro instant espresso powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup canned coconut milk, shaken or other non-dairy milk
  • 1/4 cup unsalted butter or ghee, melted
  • 1 egg Vegan/ -see notes
  • 1 teaspoon vanilla extract
  • 1/2 cup Guitard Dark Chocolate chips Paleo/Vegan/Good-Life chocolate chips

Streusel Topping- Optional (really it is so yummy, go for it!)

  • 3 tablespoons Almond flour
  • 1 tablespoon coconut palm sugar
  • 1 tablespoon chilled butter/ghee/coconut oil

Instructions

  1. Spray muffin tin or use paper liners in regular sized muffin tins.  

    Preheat oven to 350 degrees

    Put all the dry ingredients except the chocolate chips in medium mixing bowl, mix with a whisk to blend well.

    Put liquid ingredients on top of dry ingredients don't mix them until all the wet ingredients are in the bowl, then whisk to blend well.  Mix in chocolate chips.  

    Using 1/4 cup scoop or measuring cup scoop batter into  9 muffin cups.

    If making streusel- mix almond flour and coconut palm sugar in small bowl, add in cold butter, crumble with fingers or with a fork.  

    Sprinkle the streusel topping evenly over unbaked batter, bake for 18-20 minutes until  inserted toothpick comes out clean.  

    Enjoy!  

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Recipe Notes

May use white flour instead of almond and casava flour or try all almond flour. 

*If you are eliminating chocolate chips, increase coconut palm sugar to 2/3 cup.

May use any type of milk that you desire instead of canned coconut milk. 

For Vegan option:

  1. Instead of egg: mix 1 Tbsp flax meal with 3 Tbsp of hot water, in a separate small bowl then add to liquid ingredients.  
  2. Use Enjoy-life dark chocolate chips or toasted chopped walnuts or pecans

  Products used in this recipe:

Blanched Almond Flour

 Cassava Flour 

Organic Coconut palm sugar

Guittard cocoa rouge

Guittard Extra Dark Chocolate Chips

These are affiliate links which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 

Anti-inflammatory/ Drinks/ Fermented

Flavored ‘n Fizzy Kombucha!

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Well, I applaud you if you read through How to Start Kombucha, it was a long post!

This is faster and so is the second fermentation period to make the yummy flavors of Kombucha!

Kombucha recipe, homemade Kombucha, How to make Kombucha, Kombucha fermentation, kombucha second fermentation, how to make flavored kombucha

Grolsch type bottles

 Just think of your own created Kombucha- fizzy, flavored with whatever type of flavors you desire!

 You can be drinking the fizzy Kombucha within 3 days if you want, after the second fermentation has started.    For this fermentation you won’t need your SCOBY.  You can use your active SCOBYs from your first fermentation to start two fresh batches of Kombucha.

Kombucha recipe, homemade Kombucha, How to make Kombucha, Kombucha fermentation, kombucha second fermentation, how to make flavored kombucha

See the 2 flavors?

For our first ‘second ferment’ we didn’t have a lot of Kombucha as we tasted some of the initial Kombucha with many grins and saying how cool is this!

  We wanted to try two flavors for our first secondary fermentation batch.  Lemon Ginger and Apple Spice.  The apple spice Kombucha had the most little bubbles and fizz.  For the next batch of second fermentation, that I started we had enough to fill up two more grolsch type bottles.  Grolsch type bottles are very important for second fermentation as they give a tight seal to allow the carbon dioxide to build up and the tiny bubbles to create.  See the polka dot grolsch bottle?  That was a bottle of Sangria that was purchased and now I get to continue to use the clean bottle for Kombucha!

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See the tiny bubbles?

 We chose Mango Cream and Mojito.  The Mojito flavor we used 1/4 cup freshly torn mint and freshly squeezed lime juice with a bit of sugar.  Mojito smells sooo yummy!  I can’t wait to try it tomorrow.  It is like rolling in a mint meadow!  We have two more bottles that were started two days ago, Orange Cream and Cherry Chocolate.

Kombucha recipe, homemade Kombucha, How to make Kombucha, Kombucha fermentation, kombucha second fermentation, how to make flavored kombucha

it’s getting fizzy!

     The following recipes are just some ideas that I have created to get your imagination started with flavors.  The important information is that the flavors need to be no more than 20-30% of the total volume and Kombucha tea the rest of the volume to keep the second fermentation active.  Also, by keeping juices, flavors 20-30% this will give your Kombucha nice flavor.  If you reduce it to 5-10% you won’t have much flavor to your Kombucha. You may have tiny SCOBYs that form in your second ferment bottle this is normal, use them or lose them your choice.

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Here is to you!

 Please let me know of any questions you have regarding Kombucha making and I want to know what flavors you come up with!  Enjoy!

Flavored ‘n Fizzy Kombucha!

These are for 16 ounces of flavored Kombucha

Flavor Juice/Fruit Spices Extract
Apple Spice

 

1/2 large organic apple chopped

 

2 inch cinnamon stick/broken;

1 whole clove cut in half

 
Lemon Ginger

 

Juice 1- 2 large lemons;

1-2 TBS sugar (to taste)

1-2″ fresh ginger, peeled sliced  
Mango Cream

 

1/2 cup Fresh Mango chopped or Mango nectar   1 tsp vanilla / Vanilla Paste
Mojito

 

2 limes juiced; 1-2 TBS sugar

 

1/4 c chopped fresh mint;  
Orange cream

 

1/2 cup organic orange juice

 

  1 tsp vanilla / Vanilla Paste

 

Coconut Ginger

 

1/2 c coconut water

 

2 inch chunk candied ginger /chopped 1 tsp Coconut

(Optional)

Cherry almond

 

1/2 cup Frozen or fresh cherries/ Cherry juice

 

  1 tsp almond

 

Pina Colada

 

1/2 cup total pineapple juice & Coconut water or shredded coconut or ¼ cup canned coconut milk   1 tsp Coconut

(Optional)

Pumpkin Spice

 

1/3 cup pumpkin puree/

1 TBs sugar; ¼ cup optional canned coconut milk

                  1 inch peeled ginger/

1 teaspoon pumpkin spice or

½ tsp cinnamon ¼ tsp each ginger & nutmeg + pinch cloves

 
Raspberry chocolate

 

1/2 cup Crushed  raspberries+2 TBS sugar or 1/4 cup raspberry jam

 

Cocoa powder-1 TBS

 

 
Strawberry basil

 

½ cup organic strawberries

1-2 TBS sugar

3 TBS fresh chopped basil  
Cranberry cream

 

1/2 cup crushed cranberries/ 1 TB sugar/or cranberry juice  

 

2 tsp vanilla
Blueberry lemon

 

1/2 cup blueberries/ 1-2 TB sugar/

1 lemon squeezed

Fresh lemon zest of one lemon  
Cherry Chocolate ½ cup chopped cherries (frozen) 1 TBS sugar Cocoa powder -1 TBS
Kombucha recipe, homemade Kombucha, How to make Kombucha, Kombucha fermentation, kombucha second fermentation, how to make flavored kombucha
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Flavored 'n Fizzy Kombucha!

Here are step by step instructions and recipes for creating fizz and flavors for your homemade Kombucha.

Course Drinks, Fermentation
Prep Time 5 minutes

Instructions

  1. Use Grolsch type bottles

    These instructions are for 16 ounce size bottle if larger or smaller bottle keep fruit/Juice to 20%-30% of volume of total liquid.

    Inspect your bottle, to ensure there are no cracks or imperfections, this may cause your bottle to explode!  Be safe!

    *All fruit may be fresh or frozen use organic

    *All fruit should be chopped fine or pureed using Ninja blender is the easiest.

    *If fruit is cold or frozen add small amount hot water or microwave for a few seconds to warm the fruit all ingredients need to be room temperature (65-85 degrees) to keep Kombucha active. 

    *Sugar is to taste

    *Use funnel to put prepared fruit, juice, spices and extract in bottle, shake to blend then add Kombucha.  Fill to 1/2 inch of top of bottle.

    *Cap bottle, may need to "burp" bottle daily if you notice a lot of bubbles to prevent exploding or cracking bottle.  To burp open cap then cap it again.  

    Taste flavored Kombucha on day 3, once you are happy with the results, strain out fruit/spices, drink and refrigerate.  Average second fermentation is 3-10 days. 

    Just like the first fermentation, the Kombucha will taste more tart and vinegary as you let it sit for longer periods.   Enjoy!

    Kombucha recipe, homemade Kombucha, How to make Kombucha, Kombucha fermentation, kombucha second fermentation

Recipe Notes

Products used in this post:

Grolsch Bottles- these will help your flavored Kombucha be fizzy. 

Ninja Blender to chop the fruit quickly.

Vanilla Bean paste this is so yummy I use it as much as I do vanilla extract

This is wonderful coconut extract, organic what more can you ask for!

Use high quality Cocoa powder for excellent results- this is my favorite

Funnel is important part of process to easily fill the bottles

These are affiliate links which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 

Enjoy!

Anti-inflammatory/ Drinks/ Fermented/ Vegetarian

How to start Kombucha

Kombucha recipe, homemade Kombucha, How to make Kombucha, Kombucha fermentation, kombucha second fermentation

Space alien has landed!  Well, at least the one that is disc shaped and floats in tea.  If you love kombucha why not make it and save a lot of money? What is Kombucha? It is a fermented sweetened tea.

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Kombucha Ingredients

Really, yummy once you drink it a couple of times.  Most Kombucha has a natural fizziness.  I wanted to start some and since I don’t know anyone that has a SCOBY I ordered one from Amazon.  Isn’t it wonderful to have Amazon around?  Oh, you are wondering what a SCOBY is? It means -Symbiotic Culture Of Bacteria and Yeast.

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SCOBY

Now, isn’t that an appetizing description?  It creates Kombucha.

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See the SCOBY?

You can create your own SCOBY but I was looking forward to getting the Kombucha started faster so ordering it was easy and inexpensive.   It came in a little plastic package with a bit of liquid and there was the disc shaped SCOBY. It is usually 3 inches in diameter or larger.

Next you need to have a starter. I had to search around a bit to find out what a starter was for Kombucha even the directions that came with the SCOBY said to use “starter” but did not say what the”starter” was.  Well, it is either some fresh plain Kombucha or distilled white vinegar.  Very important to use distilled white vinegar and not apple cider vinegar, red wine vinegar etc.  Why not just use bottle of ginger lemonade kombucha for the starter?

Then all your kombucha will be weak ginger lemonade tasting and maybe you want to create some other flavors.  Also, very important to use non-chlorinated, pure water.

Start out with a plain tea, black or green is suggested.  Why not flavored? Flavored tea tends to have oils in the flavor and this will delay or stop the SCOBY growth.

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Starting Kombucha!

I have learned that initial Kombucha fermentation process takes 7-20 days approximately. The longer you let it ferment the more acidic it will become.  We let our first batch ferment for 7 days.

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2nd ferment starting

Day 7 there was a second SCOBY that had formed.  We used a bit of Kombucha as a starter for the next batch and since we now had two SCOBY’s we could start two new batches! Hurray!   Then comes the fun after the initial fermentation.  You can drink it at this point or you can put Kombucha in some Grolsch type bottle(s) for the second fermentation period.   This is where the real fun begins, you can create your own flavors, just think of it! One flavor for each bottle!  I couldn’t wait!  And these bottles will make your kombucha naturally fizzy because they seal it and carbon dioxide builds up.

Kombucha recipe, homemade Kombucha, How to make Kombucha, Kombucha fermentation, kombucha second fermentation

See Grolsch type bottles for 2nd ferment

The second fermentation you can start drinking in 3-4 days or wait a bit more if you are a patient person.  The second fermentation does not require little SCOBY’s.   For our first go around I chose lemon ginger and apple spice.  I cut up half an organic apple, cut up 1 inch piece of cinnamon stick and half of clove. Next time I would add a bit more spice.  For the lemon ginger I used 1-inch piece of ginger sliced it a few times and added juice of one lemon with approximately 1 tablespoon of sugar.  And sure enough lickety-split within two days there were little bubbles in the jars.

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Tiny bubbles! Yipeee!

We tasted at three days and smiled at the progress.  On day number six we toasted and sipped our yummy Kombucha!

Kombucha recipe, homemade Kombucha, How to make Kombucha, Kombucha fermentation, kombucha second fermentation

Kombucha!

Come along, start some Kombucha with me and we can keep track of the progress ok? Enjoy!

Kombucha recipe, homemade Kombucha, How to make Kombucha, Kombucha fermentation, kombucha second fermentation
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How to Start Kombucha

Step by step guide  on how to create your own homemade Kombucha.

Course Drinks, Fermentation
Prep Time 15 minutes

Ingredients

  • 4 teabags plain black, green or white tea use 2 teabags if making 1 quart
  • 1/2 cup white sugar use 1/4 cup for 1 quart batch
  • 3-7 cups pure non-chlorinated water
  • 1 cup white distilled vinegar or kombucha starter use 1/2 cup for 1 quart batch; must be plain white vinegar
  • 1 Active SCOBY
  • 1-2 Quart glass jar

Instructions

  1. 1. Steep the teabags in a small amount of hot pure non-chlorinated water, (water does not have to be boiling)

  2. 2. Dissolve the sugar in the hot tea water, stir to dissolve.

  3. 3. Remove teabags, pour tea into 1- 2 quart clean canning jar, add additional water, check water temperature with food thermometer; it should be 65-85 degrees. If it is too hot or too cold the SCOBY may die. 

  4. 4. Add SCOBY to jar using a wooden spoon, once the temperature is correct.

  5. Cover top of jar with clean cloth and use rubber band or string to keep cloth on jar.

  6. 6. Keep the Kombucha ferment out of direct sunlight.

    7. Ferment 7-30 days. I fermented mine 7 days, by the 7th day there was another SCOBY that had formed in the jar.

  7. 8. Taste the Kombucha ferment starting day 7 and daily to find out how it is tasting. Fermenting longer will make it become more tart and acidic. NOTE: taste it by taking out some liquid with a wooden spoon not a metal spoon. 

  8. 9.  Once you determine Kombucha is ready, use 1 cup of Kombucha liquid to start another fresh batch or use white distilled vinegar as the starter and repeat the directions.  

  9. 10. Enjoy your Kombucha (and refrigerate). To add additional flavors please refer to the 2nd ferment process (takes an additional 2-10 days). Yay! 

    Kombucha recipe, homemade Kombucha, How to make Kombucha, Kombucha fermentation, kombucha second fermentation

Recipe Notes

It is important that tea be plain, different types of tea will change the flavor of kombucha.  If you use flavored tea these will frequently have oils in the flavorings and this can stop the growth of the SCOBY.  

You may think there is mold, but it is just the SCOBY growing, the SCOBY may have tendrils in the tea, this is normal.   

 2 quart jar is the best don’t try for a gallon size the first two-three fermentation cycles.   

Metal should not come in contact with the SCOBY, stainless steel is ok, but  regular metal would quickly get corroded due to the acidity of the kombucha. 

 Taste kombucha by taking out some liquid with a wooden spoon not a metal spoon. 

Items used in this recipe: 

You may purchase live SCOBY her

2 quart canning jars -great size for making first few batches of Kombucha

Grolsch bottles these are bottles for the 2nd fermentation; create your own flavors and fizzy Kombucha!

Organic Black tea to for first fermentation of Kombucha

Or try white tea

These are affiliate links which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 

Desserts/ Gluten Free

Dark Cherry Double Chocolate Ice Cream

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The weather has been extraordinarily hot where I am-108, 110 degrees- ridiculous temperatures!  I hope wherever you are it is cooler.

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Dark Cherry Double Chocolate Ice Cream

With the Indian days of summer blasting its furnace, Dark Cherry Double Chocolate Ice Cream seems to be the perfect thing for Labor Day weekend.  I was going to create an ice cream in my ice cream freezer.

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See the stiff peaks?

But I thought about you and realized you may not have an ice cream freezer but still want a decadent yummy ice cream that takes two blinks to prepare.  Here it is!  I can’t say this is healthy but it comes together quick and it has only a few ingredients.  And, it is smooth, creamy delicious!

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Almost ready to freeze!

By putting in two different kinds of chocolate it gives depth to the flavor of the ice cream and adding a ganache drizzle over the ice cream, wowy cazowy! Using frozen dark cherries keeps it easy.  You can chop them up by hand, or do as I did and chop them up in your Ninja blender.  If you choose not to make the ganache just use all the whipping cream in the ice cream.

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Yum! it’s ready to eat!

Yes, this recipe makes more than or 1-2 people but it is ice cream, it will keep in your freezer so you can nibble on it and share with friends.

I’d like to know what options you use with this recipe.  Please let me know!  Stay cool and safe my friends!    Enjoy!

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Dark Cherry Double Chocolate Ice Cream

Dark Cherry Double Chocolate Ice Cream is fast to prepare, smooth and cream and it does not need an ice cream freezer! 

Course Dessert, ice cream
Cuisine American
Total Time 2 hours 5 minutes
Servings 14 (1/2 cup servings)

Ingredients

  • 2 Cups Organic whipping cream Reserve 3 tablespoons for Ganache
  • 1 can Condensed milk 14 ounce can
  • 2 Tablespoons Guittard Cocoa Rouge Or unsweetened cocoa powder
  • 1-1/2 Cups Frozen dark cherries 1 -15 ounce bag
  • 2/3 Cup Guittard Dark Chocolate Chips

Ganache Drizzle

  • 3 Tablespoons Organic Whipping cream, reserved from above recipe
  • 1/4 Cup Guittard Dark Chocolate Chips
  • 2 Teaspoons Medaglia D'Oro Instant Espresso Powder (Optional)

Instructions

  1. Put whipping cream in large bowl (if you have bowl with lid use this as it can go into freezer).  Whip whipping cream with electric hand mixer until stiff peaks are formed. 

    Add condensed milk, Guittard Cocoa Rouge blend well on low.

    Chop cherries in Ninja blender to choc until desired size chunks or puree.  (May chop by hand for larger chunks).

    Add chopped frozen dark cherries and chocolate chips to ice cream mixture, blend well on low speed.  Put lid on bowl or put ice cream into 2 loaf pans or large casserole pan 9"x12", cover and put in freezer. Stir in one hour so that the chunks of cherries and chocolate do not all settle to the bottom. Freeze at least another hour or until firm -approximately two hours.  Serve with Ganache Drizzle. Enjoy!


    Dark Cherry Double Chocolate Ice Cream, Cherry chocolate ice cream recipe, No churn ice cream, chocolate ice cream recipe

Ganache Drizzle

  1. Put reserved whipping cream in small microwaveable bowl, add Guittard Dark chocolate chips and espresso powder, if desired. Microwave on high for approximately 30 seconds, once chocolate chips are soft, stir until ganache is shiny.  If it is too thick add a tablespoon of water at a time, stir and stir, Drizzle over ice cream. Enjoy! 

    Dark Cherry Double Chocolate Ice Cream, Cherry chocolate ice cream recipe, No churn ice cream, chocolate ice cream recipe

Recipe Notes

If you choose not to make the Ganache drizzle, use the entire 2 cups of the whipping cream for the ice cream. 

Please only use Espresso Powder in the Ganache Drizzle if children will not be consuming the ice cream.

Products used in this Recipe:

Ninja Blender, it is a workhorse and I love it!  I use it most mornings to make either green smoothie or protein smoothie and of course for chopping of these cherries lickety split quick!

Medaglia D'Oro Instant Espresso Coffee

Guittard unsweetened cocoa rouge- I use this in my coffee in the mornings and for lots of baking, it is excellent quality cocoa powder.

Guittard Extra Dark Chocolate Chips- again quality is key and Guittard is excellent quality

These are affiliate links which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much!

 

 

 

Desserts

Betty’s Fudgy Brownies part 2 of Ahhh, Fudge it!

Fudge brownie recipe, betty’s brownies, brownie recipe, rich brownie recipe homemade easy brownies, how to make brownies

As promised here is the long sought after sugary, buttery, chocolatey and all that is rich Betty’s Fudgy Brownie recipe.

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Ingredients for Brownies

The brownies are fudgy, dreamy, mix together quickly and taste decadent!   If you are looking for a healthy brownie recipe and you just happened upon this recipe, let me guide you to this, Sweet Potato Brownie recipe instead it still tastes great and is fudgy yummy too!  But there are those rare days when you or your friends just really want a rich fudgy brownie.

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see how glossy chocolate Ganache is?

You know how I know a brownie is dark, dreamy and rich?  It makes me sneeze almost every time!  I hope this recipe doesn’t do that for you.  For the chocolate it really is best if you use excellent quality chocolate, it does make a difference!  By putting in different types it gives a recipe more depth. Also the espresso in the brownies is added not keep keep you awake but to give extra depth to the chocolate flavor.

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Cut and ready to share!

Use unsweetened quality butter and happy eggs too.  Ok, so the only difference in this recipe and the one at the cafe is this one is much smaller but it still makes a big batch.  I like to share the brownies so it makes sense to make enough to be able to do that.  This recipe can easily be cut in half if you are only sharing with a couple of people.   Want to save this recipe?  Save it on Pinterest!

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Betty’s Fudgy Brownies

Go make some and share with friends!  Enjoy!

Fudge brownie recipe, betty’s brownies, brownie recipe, rich brownie recipe homemade easy brownies, how to make brownies
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Betty’s Fudgy Brownies

Dreamy fudge brownies that mix together quickly and taste decadent!  

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 cubes unsweetened butter 1-1/2 cups
  • 2 ounces unsweetened Guittard Chocolate (4 squares)
  • 1 teaspoon Medaglia D'Oro powdered espresso (optional)
  • 2 cups pure cane sugar
  • 2 tablespoons Guittard unsweetened chocolate Rouge
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour

Chocolate Ganache

  • 1/2 cup Guittard bittersweet or dark chocolate chips
  • 3 tablespoons heavy whipping cream

Instructions

  1. Melt unsweetened chocolate squares and butter in microwave bowl for 30 seconds-1 minute until chocolate is partially melted, stir to completely melt chocolate, add espresso (unless omitting) it set aside to cool for a few minutes.

  2. Blend eggs and sugar in electric mixer on medium until light and creamy approximately 1 minute, add unsweetened chocolate powder, vanilla extract and add the partially cooled chocolate butter mixture in slow stream to mixer, add flour, blend on low to just blend in the flour. 

  3. Pour into 9 x 13” glass pan.  

    Bake 30-35 minutes, until toothpick comes out clean. Cool.  Frost once cool. 

Chocolate Ganache

  1. Melt chocolate chips and whipping cream together in microwave bowl approximately 30 seconds. There will still be some small chocolate pieces stir and stir with fork or plastic spatula, frosting should turn shiny and glossy, spread frosting over brownies with offset spatula or butter knife. Cut brownies into 18 pieces. Share with friends! Enjoy!

Recipe Notes

Products used and or recommended in this post were the following: 

Medaglia D’Oro powdered espresso adds depth to flavor of the chocolate 

Options for unsweetened chocolate: 

Guitard unsweetened chocolate

Ghirardelli 100% Cacao Unsweetened Chocolate Premium Baking Bar

Guittard Chocolate Cocoa Rouge Cocoa Powder Unsweetened

Guittard Bittersweet or Extra Dark chocolate chips

These are affiliate links which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 
Desserts/ Gluten Free/ Paleo/ Vegan option/ Vegetarian

Ahh Fudge it! Sweet Potato Brownies

Gluten-Free Brownies, sweet potato Brownie, refined sugar free brownies, AIP, autoimmune plan brownie recipe, healthy brownie recipe,

Working very diligently to find or create a healthy brownie recipe  that was yummy and still nutritious has been challenging. Ahhh Fudge It! Sweet Potato Brownies solves the trial and errors for you.

Gluten-Free Brownies, sweet potato Brownie, refined sugar free brownies, AIP, autoimmune plan brownie recipe, healthy brownie recipe,

Ahhhh Fudge It!
Sweet Potato Brownies

I can’t take the credit for the ahhh Fudge It! title, that would be my son, Evan.  The recipe went through several trials and tests to make it come out great.   You may have seen a 3 ingredient brownie recipe on the internet or on Pinterest…I tried it and don’t waste your time..it turned out very bitter! In fact my grandsons tried the first bitter brownies and they were so-o-o bitter that they wouldn’t try any of the other batches! lol!

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measurements for Sweet Potato Brownies

Second try changing the recipe was better, but still not quite there.  I almost said Ahh, Fudge it!, I’m gonna forget-about-it!  But I pursued on. Finally, by the fourth try, I feel confident that you will like it too.  This recipe is part of a autoimmune, Paleo, gluten and grain-free food plan.

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All mixed up and ready to bake!

I used organic coconut palm sugar you could use Lakanto Monkfruit sweetener as a great alternative.  We found cacao powder was better than cocoa powder for flavor and of course it is nutritious!  If you are wondering what cocoa rouge powder is in the frosting recipe?  I believe it is Guittard’s clever description of their unsweetened cocoa powder. It is important to use great quality cocoa powder it makes such a difference in the taste.  I love it, I use it in my coffee with a bit of creamer..

In case you want a regular awesome brownie recipe with butter, sugar and bit of flour, I will post it for the next post ok? (hint it is called Betty’s Brownies and it was what I sold every day at Magnolia Cafe).

Ahhh, Fudge it! Sweet Potato Brownies has two choices of frosting.  Either chocolate cream cheese, very yummy or non-dairy coconut cream frosting which is very yummy too!

Gluten-Free Brownies, sweet potato Brownie, refined sugar free brownies, AIP, autoimmune plan brownie recipe, healthy brownie recipe,

Ahhhh Fudge It!
Sweet Potato Brownies

I thought of you all while testing these brownies and realized you may have a fabulous healthy brownie recipe.  Do you? Please send it, I’d love to try it out and will post it along with giving you all the credit.  Let’s try for either zucchini, avocado, black bean or sweet potato ok? Grain-free is preferred.  And remember no refined sugar. And please no Stevia, I would not try the recipe, too bitter an aftertaste for me.     The recipe needs to be small loaf pan size or up to 8×8 square pan at max.   Can be with or without frosting.  Again, no regular sugar, use Monkfruit or coconut sugar or bit of maple or cassava syrup.  Ok, I’m looking forward to your submissions!  Enjoy!

Gluten-Free Brownies, sweet potato Brownie, refined sugar free brownies, AIP, autoimmune plan brownie recipe, healthy brownie recipe,
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Ahhhh Fudge It! Sweet Potato Brownies

Sweet potato Brownies that are healthy, easy to prepare and yummy to eat!

Course Dessert
Cuisine American
Total Time 21 minutes

Ingredients

  • 12 ounce Sweet potato/garnet yam yield 1 cup cooked
  • 1/2 cup organic almond butter, creamy
  • 1 tablespoon coconut oil, melted (optional) use for extra fudgy brownie
  • 1/4 cup cacao powder cacao tastes better in this than cocoa powder
  • 2/3 cup organic coconut palm sugar or Lakanto Monfruit Sweetener
  • 1 teaspoon vanilla extract

Chocolate Cream Cheese Frosting

  • 5 ounces organic cream cheese
  • 2 tablespoons coconut palm sugar or Lakanto Monkfruit Sweeter
  • 2 tablespoons cacao powder or unsweetened Guittard Cocoa Rouge Powder
  • 1 teaspoon vanilla extract

Chocolate Coconut Cream Frosting (non-dairy)

  • 1/2 cup canned coconut milk, use only thick part don't use reduced fat coconut milk
  • 2 tablespoons coconut palm sugar or Lakanto Monkfruit Sweetener
  • 2 tablespoons cacao powder or unsweetened Guittard Cocoa Rouge Powder

Instructions

  1. Preheat oven to 350 degrees farenheit

    Peel sweet potato, cut sweet potato in few large chunks, place in microwaveable bowl, microwave for approximately 1-2 minutes until pricked with fork it is soft, remove from microwave.  Make sure it is 1 cup cooked.

  2. Using electric hand mixer, mix all brownie ingredients in a medium bowl until well blended.

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  3. Put into greased/sprayed loaf pan 5x9” (approximate size is fine).Bake 16-20 minutes. (if glass loaf pan baking time will be less time,  when toothpick inserted comes out clean, remove from oven. Cool brownies completely then frost with either of the following recipes.

Chocolate Cream Cheese Frosting

  1. Put frosting ingredients in medium bowl. Blend frosting ingredients on medium speed with hand mixer

    Spread frosting over cooled brownies, cut brownies into 8 pieces - Enjoy!

Coconut Cream Chocolate Frosting (non-dairy)

  1. Mix coconut milk, cacao powder and sweetener with whisk until well blended, spread over brownies, cut into 8 pieces.  Enjoy.  

Recipe Notes

Organic Coconut Sugar  I find it to be slightly less sweet than regular cane sugar

Lakanto Monkfruit Sweetener   can be used the same ratio as sugar it has no calories and is apart of diabetic, autoimmune food, including lectin-avoidance or paleo food plan.

Organic raw Cacao powder full of nutrition and so yummy to use!

I love the Guittard cocoa rouge besides using it in desserts, I like adding a bit of it to my coffee with a touch of cream... yummy!

These are affiliate links which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 

 

Anti-inflammatory/ Gluten Free/ Low Carb/ Paleo/ Vegan/ Vegetarian

Sesame Snoodles… what is that??

Sesame noodles, spiralizer recipe, sweet potato spiralizer recipe, autoimmune recipe,

Do you feel it?  Autumn is just peeking out a pinky finger to test if fall is here yet.  The days are still very warm but the evenings are cooling down so nicely that I believe autumn is just around the corner.

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Sesame Snoodles

Autumn heralds in sweet potatoes, pumpkins, halloween and sweaters (depending on where you live).  The great thing about sweet potatoes are; they are tubers and part of almost all food-plans- with -a-purpose including Autoimmune, Lectin-limited, of course gluten-free and Paleo.

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Ready for the spiralizer

And yes, snoodles are sweet potato noodles, isn’t that a fun name?  It could have been spoodles but snoodles won out today.

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Aren’t the snoodles beautiful?

This recipe is fast to make, just 3 minutes of sauteing in cast iron skillet and abracadabra it is ready!  When snoodles and the broccoli rabe were cooking I shook the noodles with my tongs to stir them, sort of like a puppy with a toy would shake it.

If you are following autoimmune, lectin-limited diet use coconut aminos instead of the soy sauce.

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Sauce ingredients -rice vinegar

This recipe was tried both hot and chilled the next day and both ways it was scrumptious!

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3 minute toss and serve

Let me know what variations you use on your Sesame Snoodles, ok?   Enjoy!

Sesame noodles, spiralizer recipe, sweet potato spiralizer recipe, autoimmune recipe,
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Sesame Snoodles

Sesame noodles using sweet potato noodles in a sesame sauce that cooks in 3 minutes.  

Course dinner, Side Dish, vegetable
Cuisine Asian
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 2 1-1/2 cups each

Ingredients

  • 2 cups raw sweet potato, peeled = 1/ sweet potato/ 3/4 lb
  • 1 cup Broccoli Rabe, coarsely chopped
  • 1 scallion, sliced on diagnol (optional)

Sesame Sauce

  • 2 tablespoons toasted sesame oil, reserve 1 tablespoon for sauteing
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or coconut aminos use coconut aminos for soy free diet
  • 2 cloves garlic, minced
  • 1/2-1 teaspoon sriracha sauce use 1/2 tsp for milder spice
  • 1/4 teaspoon ground dried ginger 1 tsp fresh grated

Garnish

  • 2 teaspoons white or black sesame seeds

Instructions

  1. Spiralize raw peeled sweet potato on  blade 'D" of spiralizer.  Set aside and prepare sesame sauce.   Put  1 tablespoon of sesame oil in 10-in cast iron skillet heat over medium high temperature, add the snoodles, broccoli rabe and prepared sesame sauce.  Toss the snoodles with tongs frequently to incorporate the sauce and cook the snoodles and broccoli rabe evenly.  Al Dente takes about 3 minutes. 

    Garnish with sesame seeds.  Serve hot, warm or chilled.  Enjoy!


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  2. Mix the sauce ingredients in a small bowl with a fork, reserve one tablespoon of sesame oil for sautéing vegetables. 


Used in this recipe: 10" cast iron skillet

Recipe Notes

Used in this recipe:

10" cast iron skillet- preseasoned You will use this for years and years!

here is the inspiralizer that I use, it is easy to create noodles with a variety of vegetables.

these are affiliate links, I will get a tiny amount of money to help defray costs of creating recipes and it will not be any more charge to you.

Anti-inflammatory/ Dinner/Supper/ Low Carb/ Paleo/ Vegan/ Vegetarian

Farmer’s Market Sauté

Zucchini Tomato Sauté, zucchini recipe, vegetable side dish, miracle noodles recipe

Do you get overwhelmed with all the amazing choices at the Farmer’s Market and then you get all the produce home and think hmmmm now what am I going to make with all of these wonderful organic veggies?

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Ingredients for Farmer’s Market Sauté and a little purple pepper

Here is one easy recipe that I have been making for years.  With tomatoes and zucchini at their peak right now, Farmer’s Market Sauté is perfect for you.

This zucchini was extra fun with it’s stripes isn’t it? And heirloom brandywine tomato is so gorgeous!  Notice there is a pretty purple pepper that keeps popping up in the pics on this post?

Zucchini Tomato Sauté, zucchini recipe, vegetable side dish, miracle noodles recipe

Chopped brandywine tomatoes and minced garlic

It was so pretty and it justed wanted to show off!  It reminds me of a christmas elf that likes to show up in the funniest of places!

You can eat Farmer’s Market Sauté as a vegetable side dish, or add some protein such as white beans, tofu, chicken or shrimp and make it a one dish meal.  It comes together super fast and is perfect for your cast iron skillet.

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Veggies sauteing oh and there’s the purple pepper!

Another option is to serve it on top of pasta.  I recently learned of Miracle Noodles.  Have you heard of these?  They are made from a Japanese yam called konjac yam.

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Miracle Noodles

Miracle Noodles have zero carbs, and are considered part of many appropriate diet plans including autoimmune diets, Paleo, and Ketodiet.  So, being the experimenter with new products, I wanted to try it out.  When you open the pouch of miracle noodles, you will notice a fishy smell, at least that was the smell my nose picked up.  Follow the directions on the package and a couple of minutes later when they are ready to eat, the smell is gone.  They really don’t have a flavor, I tossed the angel hair ‘noodle s with a spoonful of garlic infused olive oil served over the Farmer’s Market Sauté and enjoyed it as a light lunch.    So, next time you are at the farmer’s market, pick up some veggies and create a quick, nutritious yummy Farmer’s Market Sauté –  Enjoy!

Zucchini Tomato Sauté, zucchini recipe, vegetable side dish, miracle noodles recipe
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Farmer’s Market Sauté

Farmer’s Market Sauté is a delicious blend of zucchini, tomatoes and garlic sautéed quickly in olive oil. 

Course Side Dish, vegetable
Cuisine American, Italian
Servings 2 1-1/2 cup servings

Ingredients

  • 2 cups organic zucchini, sliced* 1 medium to large sized zucchini
  • 1 cup organic heirloom tomato, diced
  • 2 large cloves of garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons fresh basil (optional) or use 1 tablespoon dried basil
  • 1 pkg Miracle Noodles, angel hair (optional)
  • 2 tablespoons fresh grated parmesan (if desired)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground lemon pepper

Instructions

  1. Heat olive oil in 10-inch cast iron skillet over medium high heat, add garlic and zucchini slices saute for approximately 30 seconds add diced tomatoes and optional basil, stir to mix well.  Cook another 2-3 minutes until heated through.  Add parmesan if desired.  Enjoy! 

    Zucchini Tomato Sauté, zucchini recipe, vegetable side dish, miracle noodles recipe

Miracle Noodles

  1. Cook according to directions on package, after draining cooked noodles, instead of drying them add 1 teaspoon of garlic infused olive oil.  Serve under Farmer's Market Saute

    Zucchini Tomato Sauté, zucchini recipe, vegetable side dish, miracle noodles recipe

Recipe Notes

*The measurements for zucchini and tomatoes do not need to be exact.  

If serving with Miracle Noodles; heat water to boiling in small saucepan for the noodles before making the Farmer’s Market Sauté.   Follow directions on back of Miracle Noodles to prepare noodles.  

Farmer's Market Saute may add 1/2 to 3/4 cup of cooked: tofu, white beans, chicken or shrimp to vegetables for a full meal.  

.  

Anti-inflammatory/ Salads/ Vegan option/ Vegetarian

Crunch, Crunch!

Cruciferous Vegetables, Cruciferous Salad, Kale Salad, Kale salad recipe, Kale apple salad, lemon vinaigrette

Do you want a salad that is super easy, takes just minutes to prepare and not only is it healthy but it has a variety of flavors?  Cruciferous Salad with Lemon Vinaigrette, also known as Crunchy Salad is a fabulous option.

The nights are turning cool, have you noticed that, where you are at?

Cruciferous Vegetables, Cruciferous Salad, Kale Salad, Kale salad recipe, Kale apple salad, lemon vinaigrette

Cruciferous Salad with Lemon Vinaigrette

It is surprising being that it is still August, but I am not complaining!  So my thoughts turn towards autumn flavors and cruciferous veggies are apart of that, especially with organic apples from local Farmer’s Daughter fruit stand.   For this recipe I used part of a bag of cruciferous shredded vegetables- oh, you are wondering what are cruciferous veggies?  Cabbage, brussel sprouts, kale and broccoli are all in the cruciferous family.   If you can’t purchase a bag that is already shredded up, you can cut up a bit of cabbage, kale and/or shave some brussel sprouts and you will have the same effect.  Add sliced organic apple and roasted almonds  with a sprinkle of parmesan and there ya go!

Cruciferous Vegetables, Cruciferous Salad, Kale Salad, Kale salad recipe, Kale apple salad, lemon vinaigrette

Cruciferous Salad with Lemon Vinaigrette

The Lemon Vinaigrette is super easy,  just a few ingredients, put them in a small canning jar, put on the lid, shake it a few times and presto! Your salad dressing is ready.  You may notice that the amount of oil to lemon juice and apple cider vinegar is not what traditionally seen as the ‘appropriate ratio’.  I find that most salad dressings that have double amount of oil to vinegar are just too oily.  So I go by taste and mouthfeel.

Aahhh crunch, sweet, savory and tart the blend of flavors makes this a yummy combination.  Enjoy!

Cruciferous Vegetables, Cruciferous Salad, Kale Salad, Kale salad recipe, Kale apple salad, lemon vinaigrette
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Cruciferous Salad with Lemon Vinaigrette

Crunchy Salad and Lemon Vinaigrette with the flavors of late summer that takes only a few minutes to prepare.

Cuisine American
Prep Time 5 minutes
Servings 2 3/4 of cup each serving

Ingredients

  • 1-1/2 cups cruciferous blend salad
  • 1/2 organic apple, sliced
  • 1/4 cup almonds, roasted and chopped coarsely
  • 3 tablespoons freshly grated parmesan

Lemon Vinaigrette

  • 1/4 cup virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice 1 lemon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon maple syrup
  • 1 large clove garlic, minced

Instructions

  1. Salad:

    Put salad cruciferous blend then apple slices followed by chopped almonds in a medium sized serving bowl, sprinkle parmesan on top


    Cruciferous Vegetables, Cruciferous Salad, Kale Salad, Kale salad recipe, Kale apple salad, lemon vinaigrette

Lemon Vinaigrette Instructions:

  1. Put all the vinaigrette ingredients in small canning jar, put on the lid, shake a few times to mix, pour over salad.  

    Picture has a few carrot curls for garnish.   Enjoy!

Recipe Notes

Tip:  If the lemon is at room temperature you will get more juice from it.