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Who needs Noodles when you have Spaghetti Squash

My Squack’n Cheese Comfort Food Recipe

October is all about simple, comfort foods that are just good, ‘clean’ fun.

I hope that you have had a chance to download and check out my first ever eBook, “Top 5 Desserts”, featuring the 5 most raved about no dairy, no flour, no refined sugar desserts from Recipes of My Home.  This book is for the whole family – ice cream, cake in a cup, lemon tart, strawberry pie AND chocolate coconut balls!

Just in case you haven’t, download it here. It’s Free and you don’t even need to share your email. My mission is to spread the word about #realfoodistheingredient. Although it would be great if you followed Recipes of My Home (just fill in the pop up form in the bottom right corner of your screen) as I have a lot more great gifts and ideas coming soon.

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By following Recipes of My Home, you get the latest blog posts directly to your inbox.

Once you have the eBook in your hand, you can make a delicious dessert to go with your Squack ‘n Cheese. As far as I am concerned, dessert is always in style and on the menu, especially when it has no refined sugar, flour or dairy. I know that you will find a dessert or five you will love.

In the mean time, I have been busy testing simple, nourishing recipes over the last little while and posting some pictures on Instagram. It is now time to serve up the recipes.

Squack ‘n Cheese is my version of Macaroni and Cheese, which I love and used to gobble by the box slathered with ketchup.

Roasted spaghetti squash keeps well when refrigerated for up to a week, or frozen for up to 3 months.  This means that you can make the spaghetti squash ahead of time and use it as needed for a quick, healthy supper any time of the week. Heat and serve – it doesn’t get any easier then that.

Recipe

serves 2

Ingredients

1 medium spaghetti squash

1/2 cup water

1/2 cup nutritional yeast (available at your local health food store in the bulk bins)

pinch of fine sea salt

1 teaspoon of olive or avocado oil

2 to 3 Brazil nuts

Add your favorite topping

How To

A video is worth a thousand words. I really like this 4.5 minute video on how to roast a spaghetti squash and get those ‘noodles’ onto your plate. It is well worth watching.

  1. Preheat the oven to 400°F: Preheat the oven while you prep the squash.
  2. Slice the squash in half: Use a chef’s knife to cut the spaghetti squash lengthwise from stem to tail.
  3. Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Why not roast the seeds for a healthy snack.
  4. Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan.
  5. Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it – the water helps the squash steam and become more tender.
  6. Cook the squash for 30 to 45 minutes: Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes.
  7. The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. Taste it – if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
  8. Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.”
  9. Serve the squash: Serve the squash immediately or let it cool before freezing it.
  10. Dress it up: drizzle with avocado oil or olive oil, sprinkle on nutritional yeast and salt, combine. Finish off by grating Brazil nuts over top. I like to use grated Brazil nuts as ‘cheese’. Or, whip up  and serve with some Hummus to give it that extra ‘cheesy’ taste and texture.
  11. Add your favorite topping. Try this Bruschetta or even this Salsa.

Please Enjoy and let me know how yours turned out.

 

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Make Awesome Hummus Today with this Easy Recipe & Put it on Everything

When eating plant-based foods, hummus is an absolute necessity. Why? Because it goes with everything and makes everything taste amazing. For example, I love macaroni and cheese but because gluten and cheese make me extremely bloated, I have replaced the regular macaroni with rice macaroni and the cheese with hummus. Now you may think this combination is gross but the mouth feel and taste of  noodles mixed with hummus is very similar to, yet much more appetizing and healthful, than KD. You can put organic ketchup on it like I do and voila…

I have been using store bought hummus mainly because it has been a challenge to find a great recipe. However, the Food Babe has given me a bit of a complex about eating the factory made stuff since it contains all kinds of GMOs. After perusing through many cookbooks and trying various versions of hummus, I have finally hit THE one.

The cookbook Raw Food for Real People by Rod Rotondi is a refreshing, no nonsense guide to eating real food fast. His book features his many amazing recipes that are staples for all. It is in this book that I have finally found the inspiration for a great hummus recipe.

You can use sprouted chickpeas to make the hummus which is readily available where I live thanks to the dedicated inhabitants of Salt Spring Island or make it yourself. Rod has a very handy chart on Sprouting Basics.

To get 2 1/2 cups of chickpeas, soak 1 cup of chickpeas in water for 8- 12 hours.

To sprout it, soak one cup of chickpeas in water for 2-3 days. Easy!

Sprouted chickpeas makes a delicious snack on its own. Tossing it with some spices and roasting it in the oven makes a  lovely savory snack.

This recipe makes a lot of hummus, but it will last a week or so in the refrigerator. It barely lasts a week in our house. I mix it in with noodles, dip my vegetables or pizza in it, spread it on toast, or slather it on vegetable wraps.

Recipe

Ingredients

6 cups of chickpeas or white kidney beans (soaked/sprouted/or rinsed from a can) – I often use white kidney beans as it yields a much smoother texture – a combination of the two also works well.

2 medium lemons, peeled and cut up and quartered

1 medium yellow onion, peeled and quartered

1-3 medium garlic cloves (adjust it to taste)

1/2 cup fresh parsley leaves

1/2 cup fresh cilantro leaves or basil

1/4 cup nutritional yeast

1 tsp ground cumin

1/2 cup olive oil

1 tsp sea salt (adjust to taste)

How To

1. Put chickpeas in a food processor and blend well. Remove to a large bowl.

2. To make the Tahini Sauce: put the lemon in first, then the remaining ingredients, in a blender and blend well.

3. Pour the Tahini Sauce into the bowl with chickpeas and mix well. Taste and adjust seasoning.

Enjoy the taste of fresh, homemade hummus!

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Love Up this Simple Bruschetta Recipe & Use it On Everything

Bruschetta is one of those simple, clean dishes that anyone can make and easily make it their own. With 5 simple ingredients, this is a perfect lunch, dinner or appetizer. I love to eat this refreshing concoction atop a garlic rubbed, olive oil slathered crostini!

Here is one of my favorite summer recipes for Bruschetta which takes advantage of all those local and seasonal ingredients.

When you go to the farmer’s market, pick up tomatoes, red onion, garlic, fresh basil, and a loaf of ciabatta bread. This is such an amazing way to enjoy locally grown food.

Andiamo a mangiare! 

Recipe

Bruschetta

4-5 tomatoes, diced and lightly drizzled with extra virgin olive oil

1 red or white onion, finely minced

1 to 2 cloves of garlic, finely minced

1 bunch of fresh basil, finely chopped

1 teaspoon of red wine vinegar (optional)

salt/pepper to taste

Crostini

baguette or ciabatta

1 clove of garlic, sliced in half

extra virgin olive oil

  1. Toast or grill slices of baguette or ciabatta.
  2. While crostini are still hot, rub them gently with the cut side of garlic and drizzle with olive oil.
  3. Finish with your favorite topping.

 

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Gluten Free Cake in a Cup Recipe – Ready to Eat in Two Minutes

 

Here’s one for the busy people out there and a must have for your recipe arsenal. Not only is it delicious, it doesn’t compromise on healthy.

This lovely cake in a cup is quick and easy. It is one serving size and always tastes like more.

Prepackage the dry ingredients and make it when the moment strikes, between homeschooling lessons (you can even do it as a lesson) or whip it up at coffee break – crack an egg, add some liquid, chuck it in the microwave for two minutes and voila.

Dessert in a cup that is done after two minutes is a huge hit in my books. Baking a cake is (these days) an annoyance and I don’t want to be stuffing my face with cake all day, which is precisely what I would do. So this lovely, small portioned taste of heaven is the right fit.

My young children easily whipped up the ingredients and loved the idea of having a cake in a cup.

Kudos to The Iron You blog for developing this paleo dessert.

The original recipe calls for coconut oil or coconut butter. Personally, I skip this ingredient and save the coconut oil for grilling vegetables. I find the cake is more dense and just as moist without the extra oil. It also calls for coconut flour but any gluten free flour you have around will basically do the trick.

I use Cloud 9 gluten free flour mix (sold at Costco). The taste of coconut flour is certainly an acquired one so I rarely use it in gluten free baking. You could always just use all purpose flour if you don’t have any dietary , it works great too.

Now, go forth and push that 2 minute microwave button.

Let them eat cake!

Recipe

2 tablespoons of coconut flour (or Cloud 9 mix)

1 teaspoon of cinnamon

pinch of fine grain sea salt

pinch of nutmeg

pinch of cardamom

1/2 teaspoon of baking power (add the baking powder last)

1 egg

2 tablespoons of milk (almond, coconut)

1  1/2 tablespoons of maple syrup

1/2 teaspoon of vanilla extract

How To

1. Mix all ingredients in coffee cup, adding the baking powder last.

2. Microwave for 2 minutes.

3. Pour maple syrup on top and sprinkle with hemp and chia seeds.

The original recipe includes icing. I enjoy the maple syrup, nuts, seeds and even some melted dark chocolate shavings on top.  Make it your own.

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Chocolate Coconut Beach Balls: Easy, Delicious Holiday Raw Vegan Dessert

written and photographed by Jane Grueber

This is one of my favorite raw vegan desserts – no dairy, no gluten, no refined sugar AND no baking.

I initially made these as a snack to eat at the beach as they are easy to pack, carry and share. My dear friend fell in love with these heavenly balls and has been texting me ever since about how much she enjoys my chocolate balls.  She eats them for breakfast, lunch, snack AND dinner. I do too.

I love these Chocolate Coconut Beach Balls because they are simple to make and made from real foods – nuts, dates, cocoa, coconut, coconut oil, coconut milk, maple syrup, and vanilla.

It all started with a recipe for Almond Joy Protein Balls from iFoodreal.com. Howeer, I can’t eat almonds, don’t use protein powder (either whey or plant-based) or stevia extract. So, I ended up with a soggy mess in my food processor. I figured that I had botched the whole recipe but, being the persistent type,  I added a few ingredients and turned it around.

The end result was a surprisingly soft, buttery, mildly sweet, chocolaty dough – very much like a chocolate truffle that just melts in your mouth.

So whether you like them big or small, take 5 minutes to make them and indulge!


Recipe

Ingredients


1 cup of raw, organic cashews/pecans/Brazil nuts/whatever combo of nuts you prefer

1/4 cup organic cocoa powder

1/8 tsp sea salt

2 tbsp organic coconut oil, melted

5 tbsp real maple syrup

1/2 cup organic coconut milk (canned)

2 tsp pure vanilla extract

12-16 organic Medjool dates (no pits)

2 cups of organic unsweetened coconut flakes + more for coating

How To

1. In a food processor, add nuts, cocoa powder, salt and process until a fine powder forms.

2. In a bowl, stir together coconut oil, honey, coconut milk, vanilla and add to the food processor. Process until all blended.

3. Add dates and process on the highest speed.

4. Add coconut a half cup at a time and continue to process until a smooth dough forms. You may need to add more dates and/or more coconut to get it to the right consistency.

5. Place some coconuts flakes on a plate, scoop a ball (the size of your choosing) with a spoon, roll with your hands into a ball and coat in the flakes. You could also put some shredded coconut in a plastic bag and shake it to coat each ball.

6. Refrigerate for 30 minutes to firm the balls up.

7. Refrigerate in a n airtight container for up to 2 weeks. They taste great both chilled or at room temperature. 

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Love Zucchini? Make this Delicious Zucchini Tart Today

I came across a recipe for a Zucchini Tart with Feta cheese in May 2006 by Lynne Curry in Saveur Magazine. That was the best magazine subscription I ever had. So much yumminess, food and culture was inspiring and pushed me into trying many ‘foreign’ ingredients.

In 2006, I was a mere newlywed and a poor cook, who found all ingredients mystifying. In those days, I scrambled to put something that wasn’t tasteless, overcooked, or saturated and expanded to the size of a small country on the dinner table. My husband cooked, too. We often threw in the towel and resorted to buying fish sticks and lots of plum sauce.

And so when I came across Saveur Magazine at a bookstore – I wasn’t intimidated – I was ready for a serious foodie make over. To this day, just the thought of fish sticks and plum sauce engages my gag reflex. Anyway, I rolled up my sleeves and dug down deep. This Zucchini Tart was the first creation that came out tasting so wonderful – it had flavour, it wasn’t burnt or a ball of mush.

There is the issue – A Taste of New Zealand

Ten years later, I found this magazine packed up in a box from our recent move to Vancouver Island. The cover, which features the Zucchini Tart, spoke to me. Since we have zucchini growing wildly in our garden, this was the perfect opportunity to recreate a wonderful dish with a few slight modifications – no feta, no ricotta, no puff pastry and no butter.

Here it is…


Recipe

Ingredients

1 recipe for pizza crustgluten free pizza crust, your favorite pizza crust or Bob’s Red Mill Gluten Free Pizza Crust Mix (I love this stuff)

12 small zucchini (~2.5 lbs)

salt

1 tablespoon olive oil

1 small onion, chopped

10 cherry tomatoes, finely chopped, strained in a sieve (to remove excess moisture)

1 1/2 cup (4 oz) cashew ‘cheese’

2 tablespoons fresh basil, chopped

freshly group black pepper

1 egg, lightly beaten

How To

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Make pizza crust and stretch across a 12 inch round pan OR a 9 x 12 baking sheet.
  3. Grate 4 of the zucchini on large holes of a box grater into a large bowl or use a food processor with slicing attachment.
  4. Add 1 tablespoon of salt, toss well, and set aside to let weep for 30 minutes (take out some of the moisture so your tart doesn’t become soggy). Transfer to a kitchen towel and wring thoroughly to remove moisture.
  5. Meanwhile, slice remaining zucchini into 1/4 inch thick rounds.
  6. Working in batches, blanch rounds in a large pot of boiling salted water for 1 minute. Drain and spread out on a towel-lined sheet pan; set aside.
  7. Heat olive oil in a large skillet over medium heat. Add onions and cook until soft, 5-6 minutes. Add grated zucchini and cook, stirring often, until just beginning to brown, 5-7 minutes. Transfer to a large bowl; let cool.
  8. Stir tomatoes, half of the ‘cheese’, basil, and salt and pepper to taste into the zucchini mixture.

  9. Stir in egg and spread evenly in crust.
  10. Arrange blanched zucchini rounds, slightly overlapping in rows, like tiles, on top.

  11. Bake 15 minutes, then brush the top with some more olive oil. Continue to bake until crust is golden, about 10 minutes more.
  12. Let cool to room temperature, then sprinkle remaining ‘cheese’ over top.
  13. Cut into slices or squares and serve.
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On the Farm: Cooling Cucumber Salad

Guest Blog Post by Carolyn Herriot

Grower of IncrEdibles!

The great thing about summer is there is always something growing in the garden. Right now, it happens to be cucumbers. With these green beauties ripening in droves, it is the perfect time to make this easy and refreshing salad.

Just in case you need a reason to eat your cucumbers, here are just a few to get you excited about this amazing vegetable:

  • Fresh cucumbers are made mostly of water and electrolytes, which helps prevent dehydration.
  • They contain three different lignans (unique polyphenols) that may reduce the risk of cardiovascular disease and fight different types of cancers.
  • Fresh cucumbers have recently been shown to have both antioxidant and anti-inflammatory properties.
  • Cucumbers are a good source of vitamin C, beta-carotene, and manganese.

For more information about the health benefits of cucumbers see MedicalNewToday.com‘s article Cucumbers: Health Benefits, Facts, Research.

 

Cooling Cucumber Salad Recipe

Ingredients

2 lbs cucumbers, peeled and thinly sliced (a mandolin works well for this)

2 green onions, chopped small

1 garlic clove, finely minced

1/2 cup cooked basmati rice or quinoa

Dressing Ingredients

4 tablespoons apple cider vinegar

1 teaspoon liquid honey

2 teaspoons dried dill or 2 tablespoons fresh dill, chopped

1/2 tsp salt

1/4 tsp black pepper

How To

1. Combine the veggies, cooled grain and dressing.

2. Leave in the refrigerator to marinte for about 2 hours before serving.

3. This refreshing salad will keep refrigerated for up to 3 days.

Image result for picture of carolyn herriot

Carolyn Herriot is author of The Zero-Mile Diet and The Zero-Mile Diet Cookbook. Available at your local bookstore. She grows IncrEdibles! in Yellow Point on Vancouver Island, British Columbia, Canada.

www.incredibles.vision