Oat Free Granola- Seasonal Fruit and Local Goat Yogurt Breakfast Parfaits

24 Friday Oct 2014

Posted by cosmohippiechef in breakfast, dessert, gluten-free, Snack

Tags

Food:

Oat Free Granola makes 7 cups

1 c. each- shelled pistachios, sunflower seeds, raw almonds, raw walnuts, macadamia nuts, raw pumpkin seeds, tart dried cherries (mine are local)

2 t. salt (I use celtic gray salt, use something besides table salt)

2 t. cinnamon

1/2 t. fresh grated nutmeg

1/2 c. local honey

2 T. coconut oilDirections:

1. Pre-heat the oven to 350 degrees. Prepare a large baking/sheet pan by lining it with a piece of parchment paper or a silpat.

2. In a small saucepan melt the coconut oil and honey together, do not boil. Add the salt, cinnamon and nutmeg to this mixture. Set aside to cool just a bit. In a large mixing bowl combine all the nuts and seeds, then pour the honey mixture over the nuts and mix well. Pour the coated nut mixture onto the prepared sheet pan.

3. Place the baking sheet into the oven and bake for 30 mins. Stir the mixture a few times during the baking.

4. Take granola out of the oven and let the nuts cool just a bit and then add your tart dried cherries and mix well. Let cool completely and store in an airtight container.

Seasonal Fruit and Local Goat Yogurt Parfaits serves 1

3/4 c. local goat yogurt (I use Drake Family Farms)

1 T. chia seeds (whole or ground)

1 T. local honey (Clifford Farms) or pure maple syrup

1/2 local apple, cored and chopped

1/2 local pear, cored and chopped

1/4 c. pomegranate seeds

1/3 c. oat free granola

optional: 1 T. coconut butter, ground flax seeds, bee pollen, nut buttter

Directions:

1. In a tall glass container (preferably with a lid for easy transport) start by pouring the yogurt into the bottom of container, next add the chia seeds and honey or maple syrup, stir to combine.

2. Next add your fruit and then top with the oat free granola and coconut butter if using. Store in the fridge to take to work or EAT immediately! Do it all over again tomorrow.

Love:

This part of my blog is the hardest for me! Sometimes I wonder, does anyone even care? Aren’t most of you just here for the food anyways? I don’t want to ramble on about nothing just to fill space.

Blogging is a funny thing, its takes quite a lot of time to stage, cook, photograph and then blog the whole recipe process. This is not my job, I don’t get paid, I do it because I want to share the food and recipes I love using local seasonal ingredients.

I consider myself a creative person but creatively I have been in a slump! This explains why I was MIA all summer. I was probably harder on myself than anyone else for being missing in action but it is important for me to work from an organic place and share what comes naturally. Being able to share all that happens in my kitchen would be impossible!

This oat free granola is inspired by my friend Vanessa, it’s easy to throw together using your favorite nuts and dried fruit. I’m partial to the local tart dried cherries I find at the farmers market from Woodyatt Cherry Farm, but I have used dates as well. While you are at the farmers market pick up apples, pears and Drake Family Goat Yogurt, breakfast will be a breeze. Make sure and stock up on the tart dried cherries so you’ll have them all winter to make this yummy granola. ENJOY!

Double Chocolate Everything Bars- Travel Food

06 Wednesday Jun 2012

Posted by cosmohippiechef in beans, breakfast, dessert, Snack, vegan

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Tags

almond meal, beans, dates, gluten free, nuts, seeds, vegan

Food:

3/4 c. buckwheat flour (you can grind your own or find in the bulk section of health food stores)

3/4 c. almond meal (you can grind your own or find in the bulk section of health food stores)

1/4 c. coconut flour (find in the bulk section of health food stores)

1/4 c. raw cacao powder (find in the bulk section of health food stores)

1/2 c. chopped walnuts

1/4 c. hemp seeds

1 tsp. baking soda

1 tsp. cinnamon

big pinch, cloves, pumpkin spice, nutmeg

1/2 tsp. salt

1 c. chickpeas (fresh or canned)

2/3 c. nut milk

1 banana

1/4 c. coconut oil

2 T. tahini (you could use almond butter)

1/3 c. pure maple syrup

1 1/2 tsp.vanilla extract

1 tsp. almond extract

2 carrots, shredded

1/2 dates, chopped

3/4-1 c. vegan chocolate chips, or carob chips

Directions:

1 Preheat the oven to 325 degrees, lightly oil a 13×9 baking dish with coconut oil. In a large mixing bowl mix the buckwheat flour, almond meal, coconut flour, cacao powder, baking soda, cinnamon, nutmeg, cloves, pumpkin spice and salt. Whisk to combine.

2. Next add walnuts, hemp seeds, grated carrots and chopped dates to the dry flour mixture. Toss to combine.

3. In a food processor or high-speed blender mix the chickpeas, nut milk, banana, coconut oil, tahini, pure maple syrup, vanilla extract and almond extract. Mix on high until well combined. Add this mixture to flour mixture. Fold in the chocolate chips. Mix well but don’t overmix!

4. Scrape the well mixed mixture into the lightly oil baking dish. Bake for 35 minutes. Let cool, cut and store in an airtight container in the fridge.

Love:

These ~~little~~ BIG nuggets of love have been a life saver in my life. They are full of yummy healthy ingredients like chickpeas, cacao powder and gluten-free flours! They are super easy to whip up and travel well, l I even packed them for our travels this week to Denver. They are like indulging in a moist chocolate brownie with the goodness of a granola bar or protein bar. I eat five times a day and these have been a great mid morning or late afternoon snack, I will even throw one in my purse if I think I might need something to hold me over. This recipe is adapted from one of my favorite blogs, My New Roots. She posted this recipe in an effort to help all of us with the wows of traveling and the sometimes limited choices when it comes to eating right on the go. These are a new staple snack in my house, and as I sit in a hotel surrounded by chain restaurants I am thankful I packed these morsels of love to keep me nourished.

Soaking Matters

10 Tuesday Apr 2012

Posted by cosmohippiechef in beans

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beans, grains, nuts, seeds

Every week in you’ll find glass bowls scattered around my kitchen full of beans, nuts, grain, etc, soaking in water. Why you ask?

In a ‘nut shell’ what we are essentially doing is mimicking nature. Nature acts to protect these little morsels of goodness until proper conditions are present, when it rains these beans, nuts, seeds and grains get wet, their skins soften and the sprouting process begins, they germinate and produce plants. Thus creating a living food.

Soaking beans promotes the elimination of phytic acid which gets in the way of mineral absorption. Not only does soaking beans promote faster cooking time, it also helps improve digestibility because the gas-causing enzymes are released into the water. I like to soak my beans for a minimum of 8 hours to a maximum of 48 hours (if soaking longer change the water daily). Beans are a great source of vegetable protein and after soaking and cooking an easily digestible plant food.

Grains are strengthening, grounding and rich in vitamins, minerals, fiber and protein, little power houses if you ask me, but they two contain phytic acid. Phytic acid interferes with the absorption of zinc, calcium, iron and other essential minerals. Lucky for us phytic acid is water-soluble. So be sure and soak your grains for a minimum of 1 hour and probably no longer than 12 hours.

Remember Sleeping Beauty and the Prince? And how Sleeping Beauty needs to be kissed by the Prince to come alive again? That what happens when we soak nuts and seeds, they become alive. Did you also know that you can grow you own sprouts from broccoli seeds or alfalfa seeds? Sprouts are extremely nutritious, alkalizing and a fun science project in your very own kitchen, turning these dormit edibles into sprouts are easy. Check out this website on how to grow your own sprouts…Enjoy! http://www.seriouseats.com/2011/04/how-to-grow-bean-sprouts-in-a-jar.html

Oatmeal Banana Bread

25 Sunday Mar 2012

Posted by cosmohippiechef in breakfast, dessert, vegan

≈ 16 Comments

Tags

bananas, chocolate, coconut milk, gluten free, nuts, oats, seeds, vegan

Food:

Oatmeal Banana Bread

1c. oats (preferably gluten-free)

3/4c. walnuts, divided

1/3c. coconut flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

4 ripe bananas

1/2c. nut milk (I used Homemade Coconut Milk)

2 tsp. vanilla

6 T. coconut oil (if solid gently melt)

6 T. pure maple syrup

1/4c. sunflower seeds, hemp seeds and whole almonds- chopped

3/4c. vegan chocolate chips

Directions:

1. Start by lining a loaf pan with parchment paper and preheating the oven to 350 degrees.

2. Next place the oats and 1/2c. walnuts in the food processor, process until it looks like flour. Be sure not to over mix.

3. Place the oat/walnut flour into a large bowl, one that is big enough to add the other ingredients to. Add the coconut flour, salt, baking soda and baking powder to this mixture and mix well with a whisk or fork.

4. Next place the banana’s, nut milk, vanilla, coconut oil and pure maple syrup into the food processor, process until all the ingredients are mixed well. The scent of this mixture is heavenly. Add this mixture to the dry mixture. FOLD all the ingredients together, DON’T OVERMIX!

5. Now add the chopped almonds, the remaining 1/4c. walnuts, sunflower seeds, hemp seeds and chocolate chips. Fold these in gently. Pour the batter into the lined loaf pan and bake for 45 minutes. (Check the banana bread by inserting a toothpick into the center, if it comes out clean it’s ready) Let cool completely before slicing.

Nutrition:

Nuts and seeds- With their gold mine of healthy minerals and their niacin and folic-acid contents, seeds are an excellent nutrition package. They are among the better plant sources of iron and zinc. In fact, one ounce of pumpkin seeds contains almost twice as much iron as three ounces of skinless chicken breast. And they provide more fiber per ounce than nuts. They are also good sources of protein. Each seed has its own individual bang for its bite, reasearch each on and be amazed.

Coconut Flour- Coconut flour has a low glycemic index, which means it’ll keep you fuller for longer and gives you steady, balanced energy. Not to mention its 58% fiber content, ranking it the higher than bran!

Banana’s- They soothe the stomach and strengthen the lining against acid and ulcers. Has antibiotic activity. Bananas feed the natural acidophilus bacteria of the bowel. They are high in potassium which benefits the muscular system.

Oats- Oats provide and abundance of antioxidants and lignans which help protect against cancer and help stabilize blood sugar levels. Rolled oats, which are minimally processed are slightly less beneficial than steel-cut or whole oat groats.

Love:

This yummy, decadent, GLUTEN-FREE, VEGAN Oatmeal Banana Bread will blow your mind, it is very similar to my Banana Date Muffins, but without the dairy. With the addition of the oat/walnut flour (which I learned about from My New Roots, and was the inspiration for this heavenly creation) this Oatmeal Banana Bread is on a whole other level. I have made it twice now and we (me, Billy and everyone who I served it to last week) are in love. Get in the kitchen and make a loaf, it’s easy-I SWEAR! Enjoy!

Nori Chips

19 Sunday Feb 2012

Posted by cosmohippiechef in appetizer, DIY, Snack, vegan

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gluten free, seeds, vegan

Food:

Nori Chips- makes a lot!

1 package of toasted nori sheets

1/2c. canola oil or coconut oil

1/2c. agave nectar

Gomashio, you can use any kind of spice mixture you want (nutmeg and cinnamon, pumpkin pie spice, mexican spices)

Directions:

1. Mix the oil and agave together and set aside. Preheat the oven to 350. Line two baking sheets with parchment and set aside.

2. Stack three sheets of nori and fold into thirds and press down, unfold and cut down the creases. Stack the three long sheets on top of each other and cut in half. Continue this for the whole package.

3. Once you have all the nori cut, place the individual strips on the lined baking sheets, using a pastry brush coat the top of each strip with the oil and agave mixture and sprinkle with the gomashio or which ever spices you choose. You will have a few batches of these so make sure to mix the oil and agave regularly because it will separate. When the baking sheets are ready place in the oven and bake for 5-7 minutes, (I like 5-6 minutes, they burn easily).

4. When those minutes are up take the chips out of the oven, flip and repeat with the oil and agave mixture and your spices on the other side. Put back in the oven for another 5 minutes. (You are going to have to use your best judgement on if they are done, I like mine crispy BUT NOT BURNED). Repeat until all of the ingredients are used up. Let the chips cool completely and then store in an airtight container.

Nutrition:

Nori- Similar benefits to those of kelp, has the highest mineral content of all sea vegetables. Particularly helpful in lowering cholesterol and blood pressure and for breaking down and flushing away cysts and mucus.

Sea Vegetables- Sea vegetables offer super-rich and easily absorbable source of minerals and vitamins, including iron, calcium, vitamin B, vitamin A, potassium, magnesium, phosphorus, iodine, zinc, selenium and copper! Sea vegetables are highly alkaline forming and help reduce tumors and masses and bind to radioactive substances and heavy metals to pull them from our bodies. The most widely used are kombu/kelp (you may have seen this called for in many of my recipes), nori, arame and dulse. (Courtesy of ‘Clean Food’ by Terry Walters)

Love:

Love this funky treat! You can find these in the grocery store but homemade ones are way better. I have been making these for quite sometime but finally got some good pics so I could share with y’all. I make these so that Mr. Bill-y won’t be tempted to bring home a bag of Lay’s Potato Chips (not that those aren’t good but when you are working on getting your sexy back they just don’t fit into the eating for health plan). I promise these Nori Chips are good, funky- but good! Enjoy! (recipe was adapted from one of my favorite cookbooks ‘Clean Food’ by Terry Walters)

Gomashio- A special condiment

19 Sunday Feb 2012

Posted by cosmohippiechef in DIY, Snack, vegan

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Tags

gluten free, seeds, vegan

Food:

Gomashio- A special condiment

1 tsp. fine sea salt (I like Celtic grey salt) (I half the recipe)

6 T. sesame seeds, rinsed in a fine mesh strainer (I half the recipe)

Mortar and pestle

Directions:

1. Heat 1 tsp. of salt in a dry skillet over medium heat. Stir until the salt becomes really dry and ever so slightly brown about 2-3 minutes. Pour the salt in the mortar and grind it with the pestle until you get a fine powder.

2. Place the rinsed sesame seeds in the same dry skillet over medium heat, toast until the seed have a nutty aroma and puff up a little, and easily crush between your fingers. Add the sesame seed to the mortar with the salt and grind with the pestle until the seeds are 80% crushed.

3. Transfer the gomashio to a glass jar with a tight-fitting lid and store at room temp for no longer than 2 weeks. (This is why I only make half of the recipe)

Gomashio: Since gomashio is made from calcium rich sesame seeds and magnesium rich salt, it is great for the bones and is good for the overall nervous system. Gomashio aids in digestion and adds extra vitamins and minerals to whatever you put it on. Black sesame seeds are higher in minerals that the tan ones. Limit your consumption to 1-3 tsp a day to ensure you are not getting too much salt in your diet.

Love:

I have been making gomashio for about two years now, its seems so simple but the flavor is superb. We like it on eggs, popcorn, grains and vegetables, and it is awesome on Nori Chips (recipe will be blogged following this one). Try it and you’ll be amazed. Enjoy!

P.S. I almost forgot, this recipe comes from one of my favorite cookbooks ‘The Kind Diet’ by Alicia Silverstone. You can find this condiment it the store but it is so easy to make.

Banana Date Muffins

07 Tuesday Feb 2012

Posted by cosmohippiechef in breakfast, Snack

≈ 2 Comments

Tags

gluten free, seeds

Food:

Banana Nut Date Muffins- Makes 12

1/4c. each sesame seeds, sunflower seeds, pumpkin seeds and hemp seeds

18 pitted dates, chopped

1 super ripe banana (I took one out of my freezer and let it defrost, it was perfectly super ripe)

1/4c. buttermilk (or any kind of dairy or non-dairy you have)

2 T. coconut oil

2 tsp. vanilla

2 eggs, yolks and whites separated

1/4c. agave nectar

1/4c. pure maple syrup

1c. buckwheat flour

3/4c. almond flour

1/4c. ground chia seeds

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/8 tsp. cream of tartar

Direction:

1. Preheat the oven to 350 degrees. Line a 12 muffin cup pan w/ liners- set aside.

2. Place sesame seeds, pumpkin seeds and sunflower seeds in a non stick pan over medium low heat. Toast the seeds until they begin to brown just a bit and become fragrant. Place the toasted seed into a bowl to cool, stir in hemp seed and set aside.

3. In a food processor place dates, banana, buttermilk, coconut oil, vanilla, eggs yolks, agave, maple syrup and 1/2c. water. Turn on and process until mixed well. Scrape down the side and process again to make sure the mixture is well combined.

4. In a separate bowl, mix flours, ground chia seeds, baking powder, baking soda, salt and all BUT 2 T. seeds. Mix the wet mixture into the dry mixture. Mix lightly making sure to not overmix.

5. Clean and dry the food processor. Place the egg whites and cream of tartar in the processor and turn on. Process until mixture resembles a soft marshmallow consistency. Turn off the mixer when you get to this stage.

6. Fold the whipped egg whites into the other mixture- MAKE SURE TO FOLD LIGHTLY AND DON’T OVERMIX.

7. Spoon the batter into the prepared muffin pan and top w/ the remaining seeds. Bake for 25 minutes or until a toothpick inserted into one of the muffins comes out clean. Serve warm or cool.

Nutrition:

Seeds- With their gold mine of healthy minerals and their niacin and folic-acid contents, seeds are an excellent nutrition package. They are among the better plant sources of iron and zinc. In fact, one ounce of pumpkin seeds contains almost twice as much iron as three ounces of skinless chicken breast. And they provide more fiber per ounce than nuts. They are also good sources of protein. Each seed has its own individual bang for its bite, reasearch each on and be amazed.

Banana- They soothe the stomach and strengthen the lining against acid and ulcers. Has antibiotic activity. Bananas feed the natural acidophilus bacteria of the bowel. They are high in potassium which benefits the muscular system.

Dates- Dates are a good source of fiber, an excellent source of easily digested carbohydrates. Dates are among the most alkaline of foods, and contain a special type of soluble fiber called beta-D- glucan which has been shown to decrease the body’s absorption of cholesterol and slow or delay absorption of glucose in the small intestine, thus helping to keep blood sugar levels even.

Buckwheat flour- Buckwheat’s beneficial effects are due in part to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat’s lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively (platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease. Is a great alternative for those with a wheat sensitivity. Gluten-free! (Courtesy of World’s Healthiest Foods)

Almond flour- Almond flour, because it is simply ground almonds, offers the same health benefits as eating whole almonds. Gluten- free!

Love:

I love these muffins! I got the idea for these muffins in a past Sunset Magazine, but had to make my own version. I thought these would be a great snack during the week and I was right! Bill-y even likes them! They have great texture, are just sweet enough and travel well in your lunch. Super yummy. Enjoy!

P.S. The best thing I learned during this recipe is that I can use my food processor to whip egg whites! This made my whole weekend! Try it, you won’t believe how amazing. Double usage!