Ezekiel Blueberry Muffins.

I will be the first to admit, Ezekiel 4:9 cereal is not the tastiest of cereals. It needs “help” in order for the kids to even bring a spoon full to their mouth. I wanted to attempt soaking the cereal and using that as a base for a muffin. Last night, after doing lots of research on gluten free baking I came up with these. Now, I am no expert on gluten free baking, I am very much a novice when it comes to this department. I am trying to make gluten free easier, cheaper and more accessible to everyone. I have always been intimidated by all the different flours and unusual ingredients, like xanthan gum, so my recipes are basic and use common ingredients you would typically have in your home.

I am not sure if you know much about sprouted grains. They are awesome. I am attempting to eat them and give them to my son to see if they bother his stomach. Since he was not officially diagnosed with Celiacs Disease we have the ability to play around with ingredients like this. Here is a good description of sprouted grains and their benefits from Food For Life’s website (they make Ezekiel 4:9).

“…More and more people are finding out that the only way to unlock the vital benefits we expect from grains is to sprout them first. Here are some benefits you’ll get from sprouted grains:

  • Increased Digestibility – Sprouting breaks down starches in grains into simple sugars so your body can digest them easily.
  • Increased Absorption of Minerals – Sprouting breaks down enzyme inhibitors, so your body can more easily adsorb calcium, magnesium, iron, copper and zinc.
  • Increased Antioxidants – Sprouting releases more antioxidants that are naturally stored in the grains and seeds.
  • Increased Vitamin C – Sprouting produces vitamin C.
  • Increased Vitamin B – Sprouting increases the vitamin B2, B5 & B6

In addition to all the vital benefits you’ll receive from sprouted foods, we at Food for Life, craft our food to promise you even more integrity.

  • We use only freshly sprouted certified organic live grains.
  • Our products are kosher.
  • We use absolutely no flour. Studies have shown that grinding grains into flour increases the surface area upon which enzymes in the body can work to more. quickly convert starch into glucose.
  • We don’t use any genetically modified organisms (GMO’s)
  • We don’t use refined sugars. When sugar is refined and processed there are many harmful ingredients that are added to the sugar as a result. Instead, we use malted barley, a natural sweetener produced from sprouted barley, which is basically a carbohydrate comprised mostly of complex carbohydrates rather than the “sugar” carbohydrates.
  • We don’t use anything artificial – no preservatives or shortenings.
  • We use a unique slow-bake process to preserve the natural fiber and bran benefits of grains.

I hope you venture out and purchase this cereal and try these unique muffins. My kids gave them 2 big thumbs up! I will warn you they are not super sweet. I enjoy the natural sweetness from the blueberries coming through without an overpowering sugary sweet. I topped the kids with raw honey.

Ezekiel Blueberry Muffins

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Ingredients:

  • 2 c. Ezekiel 4:9 cereal
  • 1 1/4 c. whole organic milk
  • 2 1/2 T. vinegar
  • 1 organic egg + 1 egg white
  • 1/4 c. packed organic brown sugar
  • 1/4 c. raw sugar
  • 2 t. vanilla
  • 1 t. orange juice
  • 1 c. + 2 T. All Purpose GF Flour (I used Bob’s Red Mill)
  • 1 T. organic baking powder
  • 1/4 t. kosher salt
  • 1 1/2 c. fresh blueberries

Preparation:

  1. Preheat oven to 400 degrees
  2. Soak cereal with milk and vinegar for 5 minutes or until the cereal is soft. Stir to make sure it all gets covered
  3. Add the eggs, sugar, vanilla and orange juice, mix well
  4. Slowly add the all purpose flour and blueberries and stir just until incorporated
  5. Pour into greased muffin tins all the way to the top. It will be very runny. Mine made 15 muffins
  6. Bake for 20 minutes

Summer Eats. Poor Man’s Crab Cake {Tuna Cakes}

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My Husband and I absolutely love a good crab cake. You know, the kind that has huge chunks of meat and is not overloaded with breading or overpowering flavors. It is simple, fresh and full of natural flavors. Ah, so good. Well, unfortunately we cannot afford to eat them all that often because a good crab meat is so expensive. I was craving crab cakes on our tuna budget the other day so I had to come up with something to satisfy that craving. This is how my “Poor Man’s Crab Cake” came to be…I hope you try it and are just as pleasantly surprised by it’s flavor. My husband even made the comment that these could fool you to thinking you are really biting into a crab cake!

 

The most important ingredient in this is getting the right tuna. The tuna I used is from Costco, if you have a Costco near you please go by yourself this little treasure. The brand is Wild Planet. It is 100% pole and troll caught wild albacore tuna. It is NOT in water or oil, just the natural tuna juices, which is one reason this tuna is so good. The label reads perfectly so I will just quote it for you:

You’ve never tasted tuna like this before! We hand-cut and pack delicious, premium tuna steaks in a micro-cannery process. All the Omega 3 oils are retained and no liquid is added; please don’t drain. We selected smaller albacore which accumulate less mercury than the larger albacore typically used by conventional tuna companies. Wild Plant packs 100% pure tuna! No water, oil or fillers added. No BPA used in can lining.”

The label is not misleading by any means, what they say is what you get with this little can. It truly is a tuna “steak” and comes in one nice big piece, this makes it perfect for cutting bigger chunks for the tuna cake recipe. It is around $10.00-$11.00 for 6/5oz cans. Although when I bought it Costco had a coupon making them only $9.00! Gotta love Costco.

Here is what the packaging looks like:

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Poor Man’s Crab Cake {Tuna Cakes}

Makes 6-8 cakes

Ingredients:

  • 2 cans 10oz Wild Planet tuna (not drained)
  • 1/2 c. plain bread crumbs
  • 1 egg
  • 3 T. mayonaise (*see note at bottom on organic mayo tips)
  • 2 T. parsley, chopped
  • 1 sprig green onion, chopped
  • 1 t. old bay
  • salt & pepper to taste
  • organic olive or grape seed oil, for frying
  • 1 lemon, for squeezing on cakes after they are finished
  • Tomato, lettuce and raw cheddar cheese for the toppings

Preparation:

  1. Mix all of the ingredients in a large bowl
  2. Form the cakes to your desired size
  3. Heat oil in a large frying pan over medium/high heat
  4. Add your cakes to the pan, I fit 8 in a pan
  5. Sprinkle more old bay on them before flipping
  6. Fry until brown on both sides, about 4 minutes each side
  7. Serve warm on a toasted bun, I found some really yummy cheddar buns at the store

**Tips for buying mayo:

Your typical store bought, white and creamy mayo is full of GMO’s. I have to admit, it is really yummy and finding a good alternative won’t happen. Although there are some options out there. You can find this brand:

mayo

Spectrum Organic Olive Oil Mayonnaise at most health food stores and it is a decent alternative.

 

 

Or I have found some recipes for making your own. Here is one that I have not tried, but it looks pretty good! Here is a video tutorial on the recipe via Girl Meets Nourishmenthttp://girlmeetsnourishment.com/gmnwordpress1/how-to-make-lacto-fermented-mayo/

 

 

 

Ain’t Your Grandma’s Coleslaw {gluten & dairy free}

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I have never been a huge fan of the mayo based coleslaw or even cabbage itself. Just not my taste. But, as I have been reading various articles I knew that cabbage was a vegetable I wanted to add more of in my diet. It is rich in fiber, vitamin C, a natural detoxifier and has even shown signs of reducing risk of cancer. I just needed to make a recipe that suited my taste buds, but could never bring myself to buy it.

Low and behold, last week in my farmers market basket (my local organic co-op) what did I get? A huge head of cabbage! I knew this was my opportunity to make it shine and shine it did in this coleslaw. Everyone loved it and it did not last long around here.

I hope you enjoy it!

Ain’t Your Grandma’s Coleslaw

Ingredients:

Salad.

1 lg. head of green cabbage, finely chopped
2 carrots, peeled and shredded
1 small onion
1/2 c. cilantro

Dressing.

1/3 c. rice wine vinegar
1/2 c. extra virgin olive oil
1 1/2 T. sesame oil
1 t. ground ginger
3-4 T. raw sugar

Preparation:

In a small bowl whisk the dressing together and set aside.
Cut up all veggie and place in a large bowl.
Toss with dressing and refrigerate for 2 hours.

Cinco de Mayo, Recipe #5 {Organic Margarita}

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I am ending today with a classic Cinco de Mayo favorite, margarita’s. Did you know there are organic tequilas out there? I was pleasantly surprised. The unfortunate thing is they are not sold everywhere. If you cannot find one near you I would suggest getting the highest quality tequila you can find. Here is a list of all the organic tequila’s I could find: 

  1. Republic Tequila 
  2. 123 Certified Organic Tequila 
  3. Tequila Alquimia – Añejo
  4. Tequila Tierras – Añejo
  5. Artá – Reposado
  6. Casa Noble

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Photo Credit: www.examiner.com

This margarita is simple and refreshing:

  • 2-parts organic tequila
  • 2-parts agave nectar
  • 1-part fresh lime juice
  • 8oz ice
  • shaker

Serve it blended for a frozen drink or on the rocks, my personal favorite. Drink responsibly and Feliz Cinco de Mayo!

 

In case you missed the 5-days of healthy Cinco de Mayo recipes here they are again:

photo-43 Recipe #1 – Homemade taco seasoning 

photo 2 Recipe #2 – Fresh Salsa 

photo-23 Recipe #3 – Kicked-up Guacamole 

photo-44 Recipe #4 – Slow-Cooker Chicken Taco Soup 

Cinco de Mayo, Recipe #3 {kicked-up guacamole}

 

 

 

 

 

 

 

Yesterday I shared my favorite recipe for a basic salsa, today I am introducing you to yet another dip obsession of mine…guacamole. I love anything with avocados, yes, even the raw chocolate mousse made from them. They are not only delicious but they are packed full of nutrients, essential vitamins and minerals. Take a look at how jam packed 1/5 of a avocado is with nutrients:

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http://www.californiaavocado.com/avocado-nutrients/

 

Guacamole is a very cheap and easy to make at home. Currently, at Publix you can get a 7oz package of Wholly Guacamole for $3.49. Now, I do think this brand is really good and if you need to have some in a pinch I would recommend it. But, there is absolutely no need to spend that amount when you could make it for a fraction of the cost at home.

Here the price break-down for my recipe, it makes roughly 2 1/2-3 cups:

  • $.96 (4) Haas avocado @ Aldi – if you do not have an Aldi near by Costco has a 6pk for $4.99 and Publix is $1 each.
  • $.46 (2) roma tomato’s @ Aldi
  • $.25 (1) lemon @ Publix
  • Spices and oils I had on hand: olive oil, apple cider vinegar, garlic, cumin, salt & pepper

TOTAL = $1.67 + the ingredients I had at home already.

You absolutely cannot argue with that price! It is different than your typical guacamole because I add the dressing, but I really enjoyed the extra creaminess it provided. Give it a try this weekend and tell me what you think.

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Ingredients:

  • 4 ripe avocado
  • 4 Roma Tomato

Dressing:

  • 2 cloves of garlic, minced
  • 1/4 c. extra virgin olive oil
  • 1/4 c. apple cider vinegar
  • 1 heaping t. cumin
  • Half lemon, squeezed
  • 1/4 t. kosher salt
  • freshly ground black pepper

Chop the avocado and tomato and place in a medium size bowl.  Whisk dressing in separate bowl and pour over the avocado and tomato mixture. Chill and serve.