Month: March 2016

Ginger Sesame Oriental Cabbage Salad (Paleo/ Grain Free/ Gluten Free/ Dairy Free)

Yes spring has started which means that bikini season will be here before we know it. Hmm, that means less bulky sweaters more salads… So you’re quite tired of the regular salads. So am I. I’m tired of just having mixed greens with veggies. So I figured that I could make some oriental salad, but it’s not very healthy with those ramen noodles, besides the fact that they aren’t gluten free. No worries, we’ll just leave them out. Don’t you worry, this salad has so much flavour and crunch that you won’t miss them.

Ginger Sesame Oriental Cabbage Salad

This salad has also been made into a super healthy salad by using half kale with the cabbage. The ginger sesame dressing tastes fantastic! Now you can easily take this salad to a gathering and listen to everyone rave about how delicious it is! You can also chop up all the vegetables on Sunday so that you can enjoy this salad all week long. Just don’t add the almonds or dressing until that morning.

Ginger Sesame Oriental Cabbage Salad

Ginger Sesame Oriental Cabbage Salad (Paleo/ Grain Free/ Gluten Free/ Dairy Free)

4 c. chopped cabbage

4 c. chopped kale

4 green onions- sliced

1 medium carrot-peeled and grated

2 ribs of celery- chopped

1/3 c. sliced almonds

1/2 c. ginger sesame dressing

Mix all the vegetables together in a large bowl. If making the whole salad to consume in the next couple of hours mix in almonds and dressing. Store salad in sealed container in the fridge for up to five days.

Ginger Sesame Oriental Cabbage Salad

If you’d like to enjoy this salad at work over the next five days then do not add dressing or almonds until that morning. In the morning, put a little dressing into the bottom of your lunch size container, top with almonds. Do not mix until you’re ready to eat.

 

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Fitness and Food

Lemon Cake With Lemon Cashew Icing (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free)

Spring is in the air and Easter in this Sunday! For some reason spring and lemon seem to just go together. I think that it’s the freshness of the lemon that makes me think of spring. We went for a wonderful walk along the creek behind our house yesterday. You can just start seeing little bits of green popping up.

Lemon Cake with Lemon Cashew Icing

Everything starts to grow in the spring. Everything becomes new and fresh! Spring flowers are poking up out of the ground to show that all of nature is coming alive again! I see the dove and robins that will be mommas soon with their big bellys.

As I said, I really do associate lemon with the freshness of spring. Whether you are sharing this cake with your family at your Easter meal, or just having a piece with a friend, enjoy. Enjoy all that it and spring have to offer!

Lemon Cake with Lemon Cashew Icing

 

Lemon Cake With Lemon Cashew Icing (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free)

To make Lemon Cake:

1 1/2 gluten free flour mix

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. xanthan gum

1/4 tsp. sea salt

1/2 c. coconut oil

1/2 c. unsweetened apple sauce

2 eggs (or two gel eggs if vegan**)

juice from lemon (1/4c.)

zest from one lemon

1 1/2 c. xylitol (or desired granular sugar of choice)

Preheat oven to 350 degrees

In a small bowl, whisk together gluten free flour, xanthan gum, baking powder, baking soda and salt. Set aside.

In a larger bowl beat together coconut oil, apple sauce, eggs, and sugar. Then add dry mixture. Beat until smooth.

Pour batter into greased baking pan. Bake for 40-43 minutes for 9″x13″ pan or 26-30 minutes for 8″ pan or until tooth pick comes out clean.

Let cool and top with Lemon Cashew Icing. Recipe below.

To make Lemon Cashew Icing:

1 c. raw cashews soaked in water for at least four hours

juice from lemon (1/4c.)

zest from one lemon

1/8-1/4 c. water

Drain water from cashews. Place all other ingredients into high powered blender. Blend until very smooth adding extra water if necessary.

Lemon Cake with Lemon Cashew Icing

Frost your cake as desired. Keep remaining cake in a sealed container on the counter for up to two days. Freezes well.

Lemon Cake with Lemon Cashew Icing

**To make two gel eggs mix together 2 Tbsp. ground chia with 6 Tbsp. water. Let sit for five minutes. Add in when eggs are called for in recipe.

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Savoring Saturdays, Healthy Vegan Fridays, Sunday Fitness and Food

How To Make Your Own Vanilla- Two Ways

Many years ago I bought artificial vanilla. It really didn’t matter to me. I started really reading packaging labels about fifteen years ago. That’s when I started using only real pure vanilla. I really didn’t want all those chemicals in my foods. I thought I had been doing the right thing by baking my own treats, but yet I was adding in other chemicals by using artificial vanilla.

The cost of pure vanilla seems to keep climbing. So about a year ago I started making my own. I now have four bottles so that I can always have batches brewing while I using the other bottles. I like using the vegetable glycerin vanilla for dishes that I would not like to add the darker colour to. Believe me if you scrap the vanilla bean instead of just slicing into it and add it to the vegetable glycerin, it will be the normal brown colour.

I enjoy using both my vanillas! You can decide which one you like best!

How To Make Your Own Vanilla- Two Ways

How To Make Your Own Vanilla

vanilla beans

gluten free vodka or vegetable glycerin

Slice three vanilla beans lengthwise. Place into tall glass jar. Add in 1 cup of vodka or vegetable glycerin. Let sit in the cupboard for 2 months. Then its ready to use.

 

 

Shared On: Allergy Free wednesday, Healthy Vegan Fridays, Savoring Saturdays, Sunday Fitness and Food

 

Avocado Green Goddess Dressing (Paleo/ Vegan/ Dairy Free/ Gluten Free)

Most Green Goddess Dressings are full of dairy and fats that are not good for you. This one has no dairy and healthy fat that comes from avocado. Do not be afraid of healthy fats! They keep you full longer. That to me is a win win situation! In addition, it tastes absolutely delicious!!

Avocado Green Goddess Dressing

No one can say that salads are only for the summer. You can get kale years round, add some steamed beets and a couple of other veggies and you’re set! You can also add some hemp hearts like I did for protein!

Avocado Green Goddess Dressing

 

Avocado Green Goddess Dressing (Paleo/ Vegan/ Dairy Free/ Gluten Free)

2 medium sized ripe avocados

1/4 c. raw apple cider vinegar

1/2 c kale

1/4 c. fresh basil or 1 Tbsp.dried

1/2 tsp. sea salt

black pepper to taste

3/4 c. milk alternative (I used my cashew milk )

Put all the ingredients into a high powered blender and puree until smooth. Add a little more cashew milk if you’d like it thinner.

Store in a sealed container in the fridge for up to 5 days.

Shared On: Allergy Free Wednesday, Sunday Fitness And Food, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Gluten Free Recipe Fix

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