Apple Crisp

* Three lbs of tart apples
* Two tablespoons of lemon juice
* Half a cup of light brown sugar (pack it tightly)
* Half a teaspoon of ground cinnamon
* Half a teaspoon of ground nutmeg
* One-third cup of all-purpose flour
* One-third cup of granulated sugar
* One-third cup of rolled oats
* Four tablespoons of cold butter (Half a stick)
* Half a cup of chopped walnuts or pecans

How to Prepare:

The first step is to chop the apples into slices. Remember to remove the peeling and core. Grab two bowls. In one bowl, add the apples and lemon juice. In the other bowl, combine the brown sugar, nutmeg, and cinnamon. Now combine the bowls and mix together. Grab another bowl and mix the flour, sugar, and oats. Slice the butter into small pieces. Now use two forks to mix the the flour and butter until it looks crumbly. Add the chopped nuts. Grease a 9 in. square baking dish and spread the apple mixture on the bottom of the dish. Top it off with the flour mix. Cook for 30 - 45 minutes at 375°, or until the apples are soft and topping is browned slightly. It tastes best if you serve it warm, or at least at room temperature (I've also tried it cold and it's not too bad cold either!). I recommend serving it with a scoop of heavy cream or vanilla ice cream.

John's Recipe/Site

Amazingness All-Around

http://leftoversforlunch.com/2010/10/18/seven-layer-tortilla-pie/

Please Drink Responsibly

Ever since carrying water around became trendy, especially among my outdoorsy friend in college, I also became obcessed with carrying around a Nalgene bottle of water. Once Nalgene came out with cool colors I had to upgrade to the funnest, most expressive color that matched my personality at the time.

In college, my lovely Environmental Art teacher taught us about BPA, and other harmful chemicals in products that we were using everyday. I was surprised to learn that transparent Naglege bottles (the same ones that came in cool colors) are made from #7 grade pastic, which leaches out BPA (and into our drinking water –Ack!). If you somehow have been living under a rock recently and don’t know what BPA is or how bad it is for you (and your future children if you are a childbearing woman) look here.

My lovely teacher also told us that the white colored Nalgene bottles, the ones that are made from #2 grade plastic, didn’t appear to have BPA problems (which surprised me, because as anyone who has/had a “white” colored Nalgene knows, the water that you put into it tastes disgustingly like plastic –especially after sitting in the sun for a bit). Click here for an outlining of which plastics are safe and which ones aren’t. Basically # 3, 6, 7 are bad!

So, all my beautiful Nalgene bottles were kicked to the curb in favor of Sigg bottles (by the way, Nalgene has removed all of the BPA from their current plastic water bottles, but personally I don't want to be using plastic anymore). Sigg bottles come in even more fun styles, and designs! Sigg bottles are made from aluminum, that has been coated with epoxy liners to prevent the harmful aluminumness from leaching into your water…or so we all though. Apparently Sigg bottles have issues with this lining.

The Big Wigs at Sigg were never very forthcoming about whether or not the epoxy lining of the Sigg bottles contained BPA or other harmful chemicals. Sigg even changed their liners and issued a recall (the recall is now over, so no dice if you want to exchange your bottle) on all their old bottles (to know more about whether or not you have an old Sigg bottle click here).

The new liners are apparently “safe,” but the bottom line as I see it is that the Sigg Big Wigs weren’t transparent about their “secret-formula” epoxy liners, and I just can’t trust them now. This is just me, and you should read up about it and make your own decisions about whether you are going to keep your Sigg bottles (but please if you care about your health please throw out your old Sigg bottle if you have an old brass colored lining –read here), and consider this about the new (cream-colored lining) bottles: “Just because a bottle is labeled ‘BPA-free’ there is no guarantee that another toxic chemical wasn’t used as the replacement,” -Sarah Janssen, staff scientist at the NRDC.

I have decided to forgo the plastic (of any grade), kibosh the Sigg bottles (who needs aluminum and epoxy?), and go with stainless steel. There are several wonderful companies out there who sell glorious stainless steel bottles (which are also assuradely BPA free!). Click here for an outline of some safe, stainless steel alternatives. I personally like the Earthlust water bottles because of their light weight and stunning designs!

Happy and safe drinking!

Spicy Szechuan Eggplant

I have some Asian eggplants, and chilies that I harvested from my garden today. I LOVE LOVE LOVE spicy eggplant and want to try this recipe out.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients
Sauce:
1/4 cup vegetable broth
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 teaspoon red rice vinegar, red wine vinegar, or balsamic vinegar
1 teaspoon honey, or to taste
2 teaspoons cornstarch
Other
4 Asian eggplants
1 cloves garlic
4 tablespoons oil for stir-frying, or as needed
1 tablespoon bean sauce (hot bean sauce if possible)
1/2 teaspoon chile paste with garlic, or to taste
1 teaspoon sesame oil
Preparation:

In a small bowl, combine the broth, dark and light soy sauce, vinegar, and honey. Whisk in the cornstarch.

Cut the eggplant into 1-inch squares. Mince the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil. Serve hot.

Agave is out!

Soooooo...after my adventures in no more refined sugar I felt awesome! Here is the story of my no more sugar lifestyle change and why. Sadly though, this summer I fell off the wagon, and I am aching to get back on ASAP. I have recently however heard some rumors that agave is no good for you, and that it is just as bad as hugh fructose corn syrup -ACK! That is no good. I have been doing some internet research (which of course is highly scientifically accurate) and found that agave indeed seems to be filled with fructose, which is pretty terrible for you, and can even cause cancer. Ugh! So agave, my friends, is now out!
Read:
http://www.foodrenegade.com/agave-nectar-good-or-bad/
http://www.huffingtonpost.com/dr-mercola/sugar-may-be-bad-but-this_b_463655.html

Ginger's Green Enchiladas

Ginger’s Green Enchiladas –Adapted from “Cheese Enchiladas with Green Sauce” from Epicurious.com

Sauce:
Oilive oil
½ large onion, chopped
3-4 garlic cloves, chopped
2 jalapeños (including ribs & seeds), chopped
½ lb. tomatillos, husked and chopped
½ bag frozen spinach (Trader Joe’s)
1 4oz. can diced green chilies, drained
½ bunch fresh cilantro, chopped
3-4 green onions, minced
2-3 teaspoons ground cumin (or to taste)
1 Tablespoon butter
1 Tablespoon flour
2 cups half-and-half
salt and pepper to taste
½ cup sour cream

Saute onions, garlic, jalapeños, and tomatillos in olive oil until soft. Add frozen spinach and canned green chilies. Simmer until spinach thaws and excess moisture evaporates. Add cilantro, green onions and cumin. Stir and cook a few more minutes and set aside. In another pan, melt butter over medium heat. Add flour and stir mixture 2 minutes. Do not brown. Gradually wisk in half-and-half. Simmer until thickened, about 5 minutes. Stir in vegetable mixture. Puree in batches in food processer (I used a stick blender in the cooking pot –much easier) until almost smooth. Season with salt and pepper. (This sauce can be prepared 1 day ahead. Cover and refigerate. Bring to room temperature before using.) When ready to use sauce, stir in the sour cream.

Enchiladas: 13 x 9 pan

Option 1: Cheese Enchilada casserole
-Green sauce (from before)
-Corn tortilla halves
-4-6 cups grated cheese (I used equal parts: TJ’s Grated Sharp Cheddar and TJ’s Pepper Jack)
½ cup finely chopped red onion
½ bag TJ’s frozen roasted corn, thawed
1 can black beans, rinsed
½ bunch fresh cilantro, chopped

Set aside 1½ cup cheese mixture. You are going to make 3 total layers. Spread a little sauce in the bottom of the pan. Dip each tortilla half in remaining sauce, wipe off excess, and sent in pan to make one complete layer of tortillas. Layer cheese, corn, onion, beans, and cilantro. Continue layering 2 more times. Top with sauce and reserved cheese.
Bake in preheated oven at 375° for about 25 minutes. Let rest 10 minutes before serving.

Option 2: Chicken Enchilada Casserole
Same ingredients and layering as above, except leave out the beans and add 3-4 cups chopped, cooked chicken. Bake as above.

Option 3: Individually Rolled Enchiladas
½ cup vegetable oil
12, 16 inch corn tortillas
Filling of choice as above (reserve 1½ cup cheese for the top)
Green sauce

Heat oil in heavy, small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften (about 15 seconds per side). Transfer to paper towel and drain. Combine filling of choice above. Place generous ¼ cup mixture in the center of 1 tortilla. Place seam side down in 13 x 9 baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas. Sprinkle with reserved 1½ cup cheese. Bake as above.

Michelle's Apple Cake

Apple Cake

4 to 6 tart apples (medium size; I used 3 large granny smith apples)
2 lemons, juiced (this is just for the apples)
3 tablespoons sugar (this is just for the apples)
3 tablespoons butter
3/4 cup sugar
2 egg yolks (do not put 2 yolks together; they will be used individually)
1/2 lemon, juiced, peel grated
1 teaspoon baking powder
1 1/2 cups flour
3/4 cup milk
1 tablespoon rum (I didn't include this)
2 egg whites
1 teaspoon butter (to grease pan)
1 teaspoon vegetable oil
3 tablespoons powdered sugar (just for decoration; both times I've made this, I didn't bother to add it, though in the picture it was added along with what looks like Cinnamon)

Peel apples. Cut in half; core. Cut decorative lengthwise slits in apples, about 1/2 inch deep. Sprinkle with lemon juice and 3 tablespoons sugar; set aside.

Cream butter and 3/4 cup sugar together. Beat in egg yolks one at a time. Gradually beat in lemon juice and grated peel.

Sift baking powder and flour together; gradually add to batter. Blend in milk and rum.

In a small bowl beat egg whites until stiff; fold into batter.

Generously grease spring form pan. Pour in batter; top with apple halves. Brush with oil.

Bake in preheated 350 F oven 35 to 40 minutes.

Remove from pan; sprinkle with powdered sugar.

Yield 6 servings.

So I used this sugar-honey substitute break down: http://allrecipes.com/HowTo/Baking-with-Sugar-and-Sugar-Substitutes/Detail.aspx I pretty much eyeballed what I thought was 3/4 of whatever the original sugar amount was.

Also, I only had 2 small lemons, so I juiced one for the apple honey mixture, and the other was juiced (and peel grated) for the cake.

F.Y.I. I used a (non-spring form) bundt cake pan with ridiculously high sides because the first time I made this cake I used a standard (non-springform) 9" pan and it looked really close to spilling over (thankfully it did not). Also, if you decide to use a non-springform pan, the cake will still release from the pan (provided enough butter was used to grease it), though some (apple) juice is lost from turning it over. And then there's turning it over again so the apples are facing up, which is tricky, but totally do-able!

"There's a hole in this cake" -My Big fat Greek Wedding

Birthday Strawberry Shortcake

Birthday Strawberry Shortcake
Inspired by Cafe Gratitude's "I Am Rapture"

This recipe is for a 9" diameter spring-form pan. All of the ingredients except for the lecithin and coconut butter/oil can be purchased at Trader Joe's (you can find lecithin & coconut butter/oil at Whole Foods).

Cake
2 cups well packed dates, chopped
¾ cup raw, unscented coconut butter
¼ cup lemon juice
3 tablespoons vanilla
1 teaspoon salt
8 cups almond meal, almond flour, or left-over pulp from making almond milk (wet pulp is fine)
3 cups strawberries

Whipped Cream/Frosting
2 cup soaked/drained cashews
2 cups coconut milk (you can use canned milk, or simply blend 1 part dried coconut with 3 parts water in high speed blender)
½ cup honey, agave nectar, or maple syrup (depending on how sweet you like it)
1 tablespoons lemon juice
1 tablespoon vanilla
Pinch of salt
1 cup melted coconut butter
2 tablespoons lecithin (found at Whole Foods or another health food store)

**If you want to have pink filling, add a handful or so of strawberries during the final blend. Also, if you want to “frost” the entire outside edge of the cake make a double recipe of the cream**

Strawberry Layer and Decoration
3 cups strawberries, sliced or diced (depending on how you like it)

Assembly:
To make the Whipped Cream:
Blend all ingredients except lecithin and coconut butter until smooth. Add lecithin and coconut butter and blend until thoroughly mixed. Pour into a wide, shallow pan and set in fridge for about 1 hr.

To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water. Then add the rest of the ingredients except the almond flour and mix until smooth. Finally mix in the almond flour by hand. When thoroughly mixed separate cake into two equal portions.

Cake Assembly:
Grease a spring-form pan with a little coconut butter. It might also be useful to put wax paper on the bottom portion of the pan. Next, form an even layer on the bottom with ½ of the cake mixture, followed by some of the whipped cream. Top with 1/2 of the strawberries, and some more whipped cream. Set in fridge for 20 minutes or longer. Add the second and final layer of cake, and then set in the fridge for 20 minutes or more. Finally, add the final layer of cream frosting and strawberries, and make sure that the strawberries on top are decorated/arranged the way you want them! Leave in the fridge until you serve the yummy cake!

My 31st Birthday Cake

I think that I am going to make this as my birthday cake for my party. This recipe is from Cafe Gratitude.
"I am Awakening"

The Crust:
1.25 cups macadamia nuts
1.25 cups pecans
.25 well-packet, finely chopped dates
.25 teaspoon vanilla
.25 teaspoon salt

Filling:
.75 cup lime juice
7.5 ounces avocado
.5 cup + 1 tablespoon agave nectar
.25 cup + 2 tablespoons coconut milt
.5 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons lecithin
.5 cup + 1 tablespoon raw unscented coconut butter
.5 teaspoon Vitamineralgreen (optional)

"I am on Top" Meringue:
.75 ounce Irish Moss
.5 cup water
1 cup coconut milk
.5 cup coconut meat
.5 cup soaked cashews
.25 + 1 tablespoon agave nectar
1 teaspoon lemon juice
1 teaspoon vanilla
pinch of salt
1.5 teaspoons lecithin
.5 cup coconut butter


Garnish:
half of the recipe for "I Am The Top" Meringue
1 lime and/or strawberries & mint

------------------------------------------------

To make the crust:
In the bowl of your food processor fitted with the "S" blade, process pecans, macadamia nuts, vanilla, and salt until small and crumbly. Continue processing while adding small amounts of the chopped dates until crust sticks together. Press crust into greased (with coconut butter) 9-inch pie pan.

To make the filling:
Blend all ingredients except lecithin and coconut butter until smooth. Add lecithin and coconut butter, blending until well incorporated. Pour into prepared crust and set in fridge/freezer (for about an hour) until firm.

To make meringue:
Blend Irish moss and water until smooth and thick. Add coconut milk, meat, cashews, agave, lemon juice, vanilla, and salt. Blend until smooth. Add lecithin and coconut butter until well incorporated. Pour into a wise, shallow pan an set in fridge for up to 3 hours. When set, top pie; and if you like, peak with the back of a spoon.

Finishing it up:
Once the pie and meringue are set, spread a thin layer of meringue on top of the pie and decorate with lime or strawberry slices.

Sugar-Free Mocha Cream Pie

2 cups heavy whipping cream
1/4 teaspoon white stevia powder
1.25 cups unsweetened carob chips or grain sweetened chocolate chips
2 teaspoons ground coffee
3/4 cup water
1 level teaspoon agar flakes (also known as kanteen -available in health food stores)
1/8 teaspoon white stevia powder
9-inch pie crust or graham cracker crust
toasted, shredded coconut for garnish

1. place 1 cup of the cream and 1/4 teaspoon stevia in a 2-quart pot over medium heat. As the cream begins to warm, gradually add the carob chips and stir until they have melted.

2. Add the coffee, water, and agar to the pot, and increase the temperature slightly, Stirring constantly, bring the mixture to a gentle simmer, and cook until it is smooth. Remove from the heat and let cool to room temperature.

3. Place the remaining cream and 1/8 teaspoon stevia in a large mixing bowl. Using an electric mixer, beat the mixture until soft peaks form. Do not over-beat.

4. Fold the cooled carob mixture into the whipped cream, blending carefully but thoroughly. Pour the filling mixture into the crust and refrigerate for at least one hour.

5. Before serving, garnish with toasted coconut.

NO Bake, Sugar-Free, Pumpkin/Squash Pie -YUM!

4 cups cooked, mashed butternut squash
1 teaspoon pumpkin spice
1 tablespoon vanilla flavoring
1/4 teaspoon white stevia powder
pinch of sea salt
9-inch pre-baked pie crust

1. blend all of the pie filling ingredients until smooth
2. pour the filling mixture into the crust and refrigerate for at least one hour
3. serve chilled or at room temperature

Sugar-Free Chocolate Chip Cookies

2 cups flour
3/4 teaspoon sea salkt
3/4 teashoppn baking powder
1 egg
1/2 teaspoon stevia powder
1 teaspoon vanilla flavoring
1 cup butter
1.25 cups chocolate chips

1. preheat oven to 350 degrees
2. mix flour, salt, baking powder
3. mix egg, stevia, and vanilla in another bowl. Add butter and then beat until mixture is smooth.
4. add flour mixture and then fold in chocolate chips.
5. bake 20-25 minutes

Superfood Smoothie Recipe

blend:

-3 cups coconut water, hemp milk, almond milk or oat milk
-1/4 cup raw cacao beans (or nibs)
-3 tbsp maca root powder
-1 handful of goji berries
-1 tbsp coconut oil
-1 pinch of Celtic sea salt or Himalayan crystal salt
-Real Raw Clear Agave Nectar (sweeten to taste)

Original post here.

Inspired By Joshua Pumpkin Soup

Joshua gave me the idea for this yummy soup, and I made it with Cassie last night. I love it!

1. Saute some garlic and lemon grass in sesame oil.
2. Strain the garlic and lemon grass bits when done.
3. Add SOME of the flavored oil to pumpkin puree (save some of the oil to saute the greens), and put it all in a pot.
4. Add a can of coconut water to the pot.
5. With the saved oil saute up an onion and some chopped greens (I used chard and mustard greens, as well as some broccoli flowers. You could probably use any greens that you had around that looked yummy.).
6. Add the greens/onion to the pot.
7. Eat your yummy soup! I enjoyed adding lime juice to my bowl as I ate it.

Becoming a Love Magnet!

Top ten things to do and remember to manifest your soul mate:
(Written By Arielle Ford)

1. Be the loving person that you are. Find ways to express more love to everyone in your life.
2. Live in the knowingness that you are in a loving, committed relationship.
3. Live that truth every day as you savor the waiting for your beloved to arrive.
4. Create a “vision map” of your romantic vision and look at it daily.
5. Write a list of the most important qualities your soul mate will possess.
6. Heal your heart of any past hurts that will prevent you from magnetizing big love.
7. Clear out the clutter in your home and create space for your beloved (especially in your closets).
8. Create an altar in the relationship corner of your home.
9. Listen to your intuition to take action when opportunities present themselves.
10. Fall in love with yourself. Know that you are lovable.

Article in full here.

I quit cold turkey!

Well after YEARS of wanting to reduce my sugar consumption I finally found the only method that seems to be effective --quitting sugar altogether! After reading the amazing blog "My Year Without" it gave me the support I needed to realize that trying to limit sugar, or allowing myself only one "sweet cheat" item just wasn't going to cut it. I was too physically and mentally addicted to the sweet, white powder!

This might sound extreme and difficult (Afterall, sugar is SO incidious!), but the has been quite empowering! It is perhaps the first time in my life that I have experienced such willpower and discipline, and it has extended to other parts of my life beyond my diet. I suppose to be fair that I should mention that this process has not entirely been a piece of cake (pun completely intended). I do get cravings, and I do sometimes look longingly at sugary, delightful baked goods, but when I remind myself that I CAN have that piece of sugary whatever, but CHOOSE not too, I feel the willpower kicking in again, and it makes me proud of myself.

The reason for my new diet change (besides realizing that I was completely addicted, and eating sugar with reckless abandon), was that eating sugar made me feel physically, and mentally terrible. I could honestly see no benefit of eating sugar.

The hardest part of this process is realizing that I have to be an avid food label reader now. It seems like every day I have discovered something (packaged/processed) that I used to eat without a second thought, but now "can't" because it has sugar in it including some: hot sauces, frozen pizza, chips, salad dressings, and bread. I shouldn't be eating this stuff anyway I suppose.

Along with reading labels I have had to become a good detective for sugar "code words." Some of the newly off-limit ingredients that all mean the same thing as "sugar" include:
Saccharose, Sucanat, Granulated Sugar, Refined Sugar, Brown Sugar, Cane Juice, Evaporated Cane Juice, Evaporated Cane Sugar, Cane Sugar, Raw Cane Sugar, Turbinado, Cane syrup, Beet syrup, Beet Sugar, Baker's Sugar, Bar Sugar, Barbados Sugar, Berry Sugar, Chinese Rock Sugar, Confectioners Sugar, Rock sugar, Corn Syrup, High-Fructose Corn Syrup, and AGAVE (yes agave is out! Read about why here).

and that's not the complete list of sneaky names for sugar, just some of the more popular ones. I also, by the way, never have and never will eat artificial sweeteners. I like food, not chemicals and cancer!

Here is a list of items that are "okay by me" (due to the fact that they are natural; unprocessed; don't react in the body the same way as sugar does; and contain vitamins, minerals, and fiber) for this new diet adventure:
honey, molasses, maple syrup, brown rice syrup, "grain sweetened", and date sugar.

two other "sweeteners" that I am okay using, because they come from plants, include:
stevia and xylitol

This new adventure has allowed me to give up completely some of the foods that I shouldn't be eating anyway, get creative with recipes, or hunt for "naturally sweetened" treats. Some of the naturally sweet recipes that I have found are chronicled here and here in my blog. I also found an abundant supply of "grain sweetened" chocolate covered almonds in the bulk section of Whole Foods. mm--mm--good!

more later...

"Mounds" Frozen Candy Bars

They're almost healthy...

1 1/3 C. unsweetened coconut flakes
1/2 C. coconut oil (unrefined, virgin is best)
1/4 C. honey
1 tsp. almond extract
1/2 C. sliced almonds

* Melt coconut oil and honey over low heat until just melted. Whisk to combine. Add almond extract and coconut flakes.
* Take a 12-compartment muffin tin and evenly distribute the almonds in each. Then evenly distribute the coconut mixture over each of those. Place in freezer on flat surface for 30 minutes.
* Next, you will prepare the chocolate:

3/4 C. cocoa powder (not dutch cocoa)
1/4 C. honey
1 C. coconut oil
1 Tblsp vanilla extract

* Combine these ingredients in a 2-cup measuring glass and place in a pot of simmering water. Heat and whisk until everything is just melted. Remove from heat and continue to whisk until smooth.
* Take out the tin of frozen coconut and evenly distribute the chocolate mixture over it.
* Put back into your freezer and freeze until hard, about 30 minutes.
* To get them out after freezing, simply pop them out with a knife. Keep them frozen as they melt otherwise.
* Enjoy!