Showing posts with label good for you eats. Show all posts
Showing posts with label good for you eats. Show all posts

Monday, April 22, 2013

Life-Changing Loaf of Bread

 I am a big (BIG) fan of eating healthy, however, I have a hard time staying away from yummy wholesome, fresh baked breads, baguettes for long periods of time. I found this recipe a month ago and decided to try. The shopping list is easy, you can substitute nuts, opt for more grains and a variety of seeds. 
Go to my new roots and read about the delicious benefits of this sturdy nutty loaf. The Life-Changing Loaf uses whole grains, nuts, and seeds. It is high in protein.
 It is incredibly high in fiber. It is gluten-free and vegan. 
                       It's beyond delish. No kidding.  Look at these slices of goodness!

The Life-Changing Loaf of Bread

Makes 1 loaf
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

I realize that few pleasures in life will ever be able to compete with tearing open a fresh baguette, or slicing into a thick-crusted country levain, and I am not suggesting that those pleasures be forgotten. On the contrary, let’s let those things be what they are and enjoy them from time to time. And for now, and hopefully the better part of your bread-munching days, I offer my latest and greatest pleasure to you; a loaf with no down-side, a bread with personality, a triumphant flag raised high exclaiming that deliciousness and health are not exclusive.
This bread changed my life. Will it change yours too?

Friday, November 9, 2012

Blueberry Coconut Pecan Breakfast Cookies

Blueberry Coconut Pecan Breakfast Cookies

1 1/2       cups gluten-free rolled oats
1             cup unsweetened coconut flakes 
1             tablespoon golden flaxmeal
1/2          teaspoon salt
3/4          cups coarsely chopped pecans
1/2          cup dried blueberries
3             very ripe bananas, mashed
1/4          cup coconut oil, warm enough to be liquid
1             tablespoon agave nectar
1             teaspoon vanilla extract
Cooking spray

Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.

Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.

Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
Yield: about 15 cookies.
 I'll swap out the blues for dried cherries or cranberries..

 otherwise looks like i'm off to shop and make these this afternoon.

Grab your recipe right here 

Thursday, November 8, 2012

Life Alive

Yesterday I got lost in my old neighborhood 
visiting  my favorite stops, including LIFE Alive  just before heading home.
My friend Liz brought me to this lovely organic cafe in Cambridge last spring, 
and since I have taken my fam and select friends. 
 I ordered the Harvest Smoothie (Avocado, Banana, Dates, Lemon, Kale, Chia, and Almond Milk)  and Simply Juice(Lemon, spirulina, honey, and pure water)
knowing that I'd be in the hot box within 2 hours.
 Yum and yum!
Live Alive is grassy green and way fresh and I love 
the relaxed, friendly staff and cool vibes.
NOT to be missed, the Journey Jar pictured above.. 
little scrolls of wisdom to send you on your way.

Sunday, October 21, 2012

recipe cheat sheet

I have been using this handy recipe cheat sheet for years, 
and thought I should spread the recipe love.
I have it on the side of my frig and refer to it often, 
like today, for instance, I made apple crisp. 
YUM and THANK YOU angry chicken!

 get yours here

Sunday, August 12, 2012

Monday, July 2, 2012

peach plum berry galette


For the past thirty years, 
 July 1st has been about birthday celebration
and a really delicious dessert including raspberries.
 This year I couldn't decide combining
 blueberries or peaches or plums 
 and the ever favorite raspberry. 
 And so I didn't.  
 The birthday dessert, with its lip smacking goodness, 
 was eaten with great gusto. 

Happy Birthday Spark!

Saturday, June 30, 2012

Wednesday, June 20, 2012

Bring it

                          welcome SUMMERTIME

                                                       icy image here  and here

Tuesday, May 8, 2012

Maira Kalman

This is a favorite book of mine since long ago.
Maira Kalman is ever so brilliant over and over.         
And now a new favorite,
written by Michael Pollan and
illustrated by  Maira Kalman.

Thursday, March 29, 2012

live Purely

My cousin Laura  tucked this into my shopping bag while we were at Wholefoods and BOY am I glad she did.  This is the best granola I have ever tasted.  The Original cereal is loaded with all the good stuff (amaranth, quinoa, chia seeds, coconut oil) 
free of  refined sugars, gluten, and it's vegan.
Their mission ..".. to recreate the most delicious baked goods using the highest-quality natural and organic ingredients, loaded with health benefits and free of the bad stuff."

And that exactly what they do. Nibble for yourself. Love it.

thanks LP!

Saturday, March 24, 2012

And for dessert


  ...a taste of this bad boy from blueberry cheesecake heaven.     

Friday, March 23, 2012

The Sprouted Kitchen

When the weekend rolls around, I'm looking for a tasty treat to make. Eli is home now and missed out on this deliciousness last time around. So, it's off to the produce market I go for the freshest lemongrass, cilantro and ginger I can find.  
 This recipe is from The Sprouted Kitchen, a favorite place to get lost in the most amazing whole foods recipes and tastiest of photographs.

Adapted from Food and Wine via Harold Dieterle of Kin Shop, New York

I know heat is subjective, so I am giving amounts for a medium spicy soup. I would start there and add accordingly. It's tougher to neutralize the spice in a soup like this, so start moderate. The original recipe calls for fish sauce, which I can't handle, so I opted for peanut butter and tamari. I'm sure you can find the original on their website.

1 14 oz. pkg. Extra Firm Tofu
2 Tbsp. Tamari or Low Sodium Soy Sauce
2 tsp. Sesame or Olive Oil

2 Thai Chiles or half of one VERY Small Habanero, seeded and chopped
3 Stalks Fresh Lemongrass, inner bulbs, finely chopped
4 Cloves Garlic
1 Large Shallot
1/4 Cup Peeled and Chopped Fresh Ginger
1 Tbsp. Coconut Oil
2 1/2 Cups Coconut Milk (about a can and a half)
1 heaping Tbsp. Muscavado or Brown Sugar
1 Tbsp. Tamari or Low Sodium Soy Sauce
3 Tbsp. Natural Smooth Peanut Butter
Zest of Two Limes
Juice of One Lime
Salt and Pepper
2 Cups Roughly Chopped Mushrooms (I used medium portabellos)
Around 9oz. Soba Noodles, love these
Fresh Cilantro, roughly chopped, for garnish

Monday, January 23, 2012

C is for CITRUS

I am loving citrus these dry wintery days and cannot go a day without. 
Grapefruit alone or blended in my green drink,
lemon on everything, lemon water, lemon and ginger tea, lemon on salads,
and oodles of oranges. slurp!