I was inspired today while reading the book Eat Fat, Lose Fat by Dr. Mary Enig & Sally Fallon. This fascinating book takes an in-depth look at good fat (animal fat, nuts, whole dairy, anything from the coconut, etc.) and the positive effect it can have on our weight and health.
Halfway through page eight the idea for a delicious new soup struck me and I immediately jumped up and rushed off to make it.
Some trial and error later and I landed on the perfect combination of savory mouth-watering richness. If you love spice: add some cayenne pepper or extra chili flakes. Serve on it’s own or with some warm, crusty bread.
This soup is creamy and satisfying – the perfect dish for a rainy day. I hope you enjoy it as much as I do!
In the oven RIGHT NOW are some yummy gluten-free rolls! I never thought I would be putting the words “yummy” and “gluten-free” in the same sentence – but I’m pretty sure I’ve only had bad gluten-free bread in the past. I’m a believer now! These rolls have sold me – and they are sooo easy to make.
1 1/2 c warm water (almost as warm as you can stand to hold your finger in for about 20 seconds)
1 tsp granulated sweetener
2 1/4 tsp active dry yeast (one package)
3 Tbsp agave nectar
3 Tbsp olive oil
1 Tbsp raw apple cider vinegar (any other plain vinegar works in a pinch)
1 c sorghum flour
1/2 c brown rice flour
1/2 c teff flour
1/2 c arrowroot flour
1/2 c tapioca flour
1 1/2 tsp xanthan gum
1 tsp sea salt
1/2 tsp baking soda
1/4 c chopped fresh garlic
2-3 Tbsp Italian seasoning or 1 Tbsp each basil and oregano
Preheat oven to 375.
Oil a 12-cup muffin tin. Find a warm place to proof the rolls (the oven set at about 200 works, as does a food dehydrator set at the same temp.)
Stir the warm water, sugar and yeast together in a small bowl. Set aside while you mix together the dry ingredients.
In a large bowl, combine all of the dry ingredients (leaving out the chopped garlic). Whisk together to completely combine.
To the small bowl with the liquids – add the agave syrup, olive oil, and vinegar. Stir well to combine.
Pour the wet ingredients over the dry ingredients and quickly whisk together. Continue to whisk to get rid of any lumps and keep whisking until the batter thickens and becomes smooth.
Quickly add the chopped garlic and stir until just combined. (Work quickly after all the ingredients have been added together, otherwise you might loose the little air bubbles that are being created by the baking soda and the vinegar.)
Spoon mixture into the oiled muffin tin. Set in a warm place to rise for about 20 minutes.
Bake in a preheated oven for 20-25 minutes (or until the tops are golden brown). Remove from oven.
Allow rolls to cool for a few minutes before removing from pan (a knife may need to be run around the edge of each roll to loosen.)
Enjoy with butter, soup, or salad; or make each roll into a little mini sandwich!
Let me know what you think of these rolls! I just love them.
This is something you have to try to believe! Containing only raw ingredients and absolutely no dairy, soy or gluten – this is a dessert that can be enjoyed by nearly everyone (even those who are extremely restricted by their diets). Let me know what you think!
*Not my own recipe but I’m not sure where it’s from originally. If you know I would love to give credit where credit is due!*
2 c pecans (or pretty much any other nut combo you can think of)
8-10 medjool dates – pitted
1 T coconut oil
1 T cinnamon
1 pinch ground cardamom
In a food processor, grind the nuts until they are fairly well blended. Add the rest of the crust ingredients and process until well combined. Press into a deep dish pie plate and refrigerate while you make the filling.
1 c raw cashew butter
1 small avocado (yes – I said avocado)
1/2 c + 2 T raw cocoa powder
1/2 c agave nectar
1/2 c melted coconut butter
1/4 c water
1 T vanilla
Rinse out the food processor. In the food processor, blend all filling ingredients until smooth. Scrape filling into crust and chill for 3-4 hours.
This is torte great on its own or served with berries! Enjoy!
I love this salad! It’s full of protein, fresh veggies and delicious Asian flavors. This is another recipe from the previously mentioned Thai cook book. I normally leave a few ingredients out but I’ve italicized the adjustments I made so you can see all of the options! (Update: If you are following the Trim Healthy Mama plan, Shirataki noodles would be the perfect replacement for the rice noodles!)