Tuesday, March 17, 2015

Pizza Hummus

Hummus is a staple in this household. We just love it! It works great to spread on quesadillas or sandwiches. Makes a great dip for veggies or chips. Add oil and lemon juice for a thick salad dressing. Dress up deviled eggs. Eat simply on crackers.
There are a couple recipes out there for pizza hummus but I found them lacking. A good strong balsamic vinegar changes all that. It adds a little tang and a depth that others don't.
The nutritional yeast is a great addition, making it taste velvety and delicious. It's a great dose of B Vitamins and can be beneficial for breastfeeding moms.

Making your own hummus is a boon on the wallet. Plus this makes plenty to share!

Pizza Hummus
2 cups dried garbanzo beans
2 tsp basil
3/4 tsp oregano
1/4 tsp salt
1/4 cup extra virgin olive oil
1/4 cup nutritional yeast
1/4 cup balsamic vinegar
5 oz organic tomato paste or 1/3 cup packed sundried tomatoes (soaked)
3 cloves garlic
1. Soak the garbanzo beans overnight or at least 12 hours (we like to soak 24 hours). Rinse the beans and cover with atleast two inches of water. Boil beans until cooked. Drain, reserving some liquid.
2. Combine all ingredients in a large bowl and blend with an immersion blender (like this smart stick on amazon). Add reserved garbanzo bean liquid to thin if desired. Enjoy!

Tuesday, March 3, 2015

Shamrock Shake with Peppermint Herb aka Peppermint Chocolate Shake

Skip the extracts and go straight to the herb source. Peppermint!  As much as I'd like to use fresh, that is not possible in the beginning of March (I seriously need a green house). So instead we used dried. I buy my herbs from Mountain Rose Herbs.

I used cut & sifted peppermint. If using ground peppermint herb, start with 1 tsp. If using fresh peppermint leaf, try a handful fresh and move up from there.
Usually associated with candy canes and toothpaste, peppermint has a lot of wonderful herbal properties. The smell alone can enhance alertness and memory. The peppermint herb can help with stomach upset, gas, colic, nausea, and headaches. Rosemary Gladstar calls peppermint "a blast of pure green energy" in her book Herbal Recipes for Vibrant Health (page 356). Also Demetria Clark, another Master Herbalist, writes in her book Herbal Healing for Children that peppermint is gentle enough for most children's conditions. It's a gentle energy! Just like a walk in nature.
Peppermint is a staple in my herbal apothecary. I like to add it to my mineral-rich herbal teas for better flavor. We drink an infusion of peppermint with thyme and honey for sore throats. I drink an infusion for headaches particularly one from eating dairy or nasal congestion. If heading to bed, I like to add valerian to the infusion. For a delectable treat like tea, I brew the infusion with dried vanilla bean pods and add honey or stevia.
Peppermint is a great choice for a container garden as some of likened the herb to a weed - it's growth is more easily managed if planted in a pot.

I hope you enjoy this delectable and refreshing milkshake-like treat.

And Happy Saint Patrick's Day! What delicious green-inspired recipes will you be making? Three years ago, we made Egg in a Clover. And last year, we made 2-Ingredient Green Ice Cream.

Peppermint Chocolate Shake aka Shamrock Shake with Peppermint Herb
4-6 tsp peppermint,  dried, cut & sifted*
Seeds from 1/3 Vanilla Bean**
2 cups coconut milk
2 frozen bananas
1 oz dark chocolate
Large handful fresh spinach or kale

Blend all ingredients in blender. Serves 2-3.
* Peppermint from Mountain Rose Herbs.

Purveyors of fine herbal products
**I buy really juicy and plump Premium Bourbon-Madagascar Vanilla Beans from Amazon (link here).
This post contains affiliate links. Buying through these links may help to support Sweet Roots! I thank all my sweet readers for your support!
And last but not least, I'm not a doctor. I'm not licensed to diagnose or prescribe. This is for educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Use information at your discretion, taking into account medical history. Always research!

Wednesday, February 18, 2015

Craftsy.com: Free Downloadable PDF Eguides

I'm proud to announce I'm now a Craftsy Affiliate!

Craftsy Logo
So excited for this opportunity and look forward to sharing the classes!

Check out this amazing free e-guides that are currently free (normally a $4.99 value)! There is also a bonus offer within the eguide if you are looking to take a class from Craftsy.

eGuide: Success With Container Gardening
Created by expert gardener Meredith Skyer, Success With Container Gardening is a free PDF eGuide available exclusively on Craftsy, features 17 pages packed with tutorials, tips and tricks. I'm really interested in this one. Sunshine and 50 degrees in February has been wonderful. Spring feels so close!

eGuide: 6+ Stash-Busting Paper Craft Projects
Big Blue Eyes will really like this one. She's into anything paper craft.

eGuide: Beginner's Guide to the World of Watercolor
I'm really excited about this one as well. I'd really love to develop my watercolor painting skills.

Some others that might interest you:
eGuide: Understanding Exposure for Better Photos Now: Beginner Photography Tutorials
eGuide: Drawing the Human Face: A Primer
eGuide: Woodturning Basics for Beginners

Which one(s) will you be downloading? I'm looking forward to all of them!

This post contains affiliate links. Buying through these links may help to support Sweet Roots! I thank all my sweet readers for your support!

Sunday, February 8, 2015

Week of Love : Paleo Mini Plum Clafouti for 2

While growing up, my mother introduced us to a wide range of foods. We still had the typical macaroni and cheese, but sushi and clafouti were my favorites.

This is a paleo version using coconut flour. We always served our clafouti with powdered sugar and lemon juice to squirt. On our paleo version, we sprinkled with Nutiva Coconut Sugar and served with organic orange wedges on the side.

Clafouti is traditionally made with non-pitted cherries. My favorite clafouti stars plums from the tree in front of the log cabin I grew up in. Here we use Italian plums (smaller and oval-shape) to replicate. Feel free to use whatever frozen fruit you prefer.

Paleo Plum Clafouti
4 farm-fresh eggs
3 TB local honey
3 TB coconut oil, melted + 2 TB more
2 TB coconut flour (I subscribe to Nutiva Organic Coconut Flour on amazon)
1/4 tsp sea salt
2-3 cups frozen fruit (enough to make a layer on the bottom of the dish.

1. In large ovenproof ramekins or small casserole dishes (I used All-Clad Stainless Steel 7-Inch Oval-Shaped Baker Specialty Cookware), put the additional two tablespoons coconut oil. Put in oven and heat to 375.
2. In bowl, mix eggs, honey, sea salt and melted coconut oil. Add coconut oil
3. Remove dishes from oven. While wearing over mitts, swish the hot coconut oil around to grease the whole dish.
4. Line bottom with frozen fruit. Pour the batter over top. Bake 25-30 or until middle is set.

Enjoy, sweet readers!


Saturday, February 7, 2015

Week of Love: Vegan Cherry Coconut Millet Pudding

And we end the Week of Love with two breakfast recipes. This one vegan and the following recipe will be Paleo Plum Clafouti. I hope you have enjoyed our little recipe adventure!

The Arrowhead Mills Whole Millet packaging inspired this recipe. My sister gave me two packages of millet when I was visiting her one day. Having run out a while back while making mixed grain blender waffles,  I was more than delighted. I was ready to create!

Millet is supposed to be all the rage in 2015. Being gluten-free makes it highly appealing. It also doesn't need to be grown overseas (unlike quinoa) and it has a low water footprint compared to most grains. Millet retains alkaline properties after cooking making it an even easier grain to digest. Millet is starting to sound more and more appealing!

This baked pudding has great flavor and texture. Soaking the millet grain helps with digestion and creating less crunch. We want to enjoy our pudding. Not chip a tooth.

There is a lightened version featured below. The first version I found very scrumptious and more decadent. Great for breakfast or even dessert. The lighter version is more appropriate for breakfast.

Coconut Cherry Millet Pudding
1 cup whole millet grain, soaked overnight
2 cans coconut milk
1 1/4 cup water
1/2 cup local honey
1 cup dried cherries
1 cup coconut shredded, unsweetened
1 TB vanilla
1 tsp sea salt
1. Soak millet in 2 cups water overnight. Drain and rinse well.
2. Boil coconut milk and water. Add all ingredients. Stir for one minute.
3. Pour into casserole dish greased with coconut oil. Cook 1 hour at 350.

Lighter Variation:
Use only one can coconut milk, 1 1/2 cup apple juice, and 1 cup water for liquid. No honey. The apple juice and dried cherries will be our sweetener in this lighter version.


Friday, February 6, 2015

Week of Love : Vegan Kale Salad

After breakfast, Big Blue Eyes put on her apron and stated, "We're going to do some cooking..."
"Right now?"
"Yep. Right now."
"What are we going to cook?"
"Let me see." And off she goes to find this cookbook we borrowed from the library.
She peruses it and lands on the broccoli salad. "This. We are going to make this."
"That looks good but we don't have any broccoli. Can we use kale?"
"Yyyeah," she answered. "Mom, why aren't you wearing your apron? You need to wear your apron."
I put on my apron and she continued with "Now I'm the master chef and you're the coworker."
"Alright. Do you want to wash the kale?"
She did wash, tore and massaged the dressing into kale and she also played with the carrots in the sink. Goodness, I have very interesting children.
I was surprised she wanted to make the salad. Surprised and pleased. She has disliked salad since around the time she turned three. I was hoping by making this salad together she might suddenly decide she likes salad. A parent can hope, right? She did eat it twice that day but since has turned it down. I will not be deterred!  To be frank, I don't remember liking salad as a youngster but I don't remember not liking it either.
So we created this recipe together (because I rarely follow recipes). And while we were making it, I wondered how I could incorporate it into this Week of Love blog-post-marathon. Kale is great for the heart but the recipe needed something extra and then I remembered seeing heart-shaped carrots on pinterest. I used these instructions to make them. They were fun and easy. My little master chef was quite tickled by them.
This is perfect for this week because kale has shown to help reverse cardiovascular disease and prevents plaque from adhering in your arteries. It has a good dose of potassium along with fiber, Vitamin C, and B6. Kale is just all-around healthy.
And carrot hearts are just cute.

Vegan Creamy Kale Salad with Heart Carrots
2 bunches Kale
3 fat carrots
Creamy Dressing
1 container extra firm tofu, preferably sprouted *for soy-free option, look at variations below
5-6 TB lemon juice
3 TB dijon mustard
2 TB extra virgin olive oil
4 TB concentrated 100% apple juice or 3 TB maple syrup
1/4 tsp sea salt
1. Wash kale and carrots.
2. Peel carrots. With paring knife, cut notch in carrot then shave other end to point.
3. Tear kale into small pieces.
4. Blend up dressing ingredients and pour over kale. Massage into the kale and then add carrots.
Serve and enjoy!
1. Add toasted almonds.
2. Skip using a sweetener and add craisins to salad.
3. Soy- free option: instead of tofu,  use two avocados and either half or eliminate sweetener.


Thursday, February 5, 2015

Week of Love: Naturally Sexy Spray - on Lotion Oil and Massage Oil

A gift so perfect for Galentine's Day, Leslie Knope would be rendered speechless. And Chris Traeger would be proud of our natural ingredients! Treat yo ' self!

This oil can be put in a regular glass bottle with cap or one with an atomizer like these from Mountain Rose Herbs. I like using the atomizer instead of a regular cap because I have more control over how much is used.

The essential oils were chosen for their aphrodisiac,  calming and restorative properties. Plus the scent makes you want to strip all your clothes and frolic through a field of flowers naked!
A well-balanced essential blend is made up of three parts: a top (head of the blend) note, a middle (heart of the blend) note and a base (soul of the blend) note. As you probably can guess, top notes are uplifting and "flighty" meaning they are the first scent to dissipate. Middle notes are the next scent, they balance the top note and soften the base note. This is followed by the base note which last the longest and are "grounding" oils. The essential oil blend below is a nice mix of different notes. Patchouli is grounding while sweet orange is uplifting. The lavender and ylang-ylang create the heart of the blend.
There are a lot of different brands of essential oils. My suggestion is to research and get to know the distributors. Personally I prefer Mountain Rose Herbs essential oils. If unavailable,  I then prefer Nature's Alchemy and Aura Cacia (available on amazon and Abes Market).
Mountain Rose Herbs
For carrier oils,  I usually prefer jojoba oil, grapeseed oil and meadowfoam seed oil. These are available on Mountain Rose Herbs.  However I recently became acquainted with liquid Coconut Oil (Fractionated) and I have enjoyed working with it. It is available on amazon.

The "Sexy Time" candle pictured was a Christmas gift from my husband that he purchased on Abe's Market. This Poppy Jane candle is made from GMO-free and phthalate-free waxes and is scented only with essential oils.
Below is the amount of drops per 2 oz of oil.

Naturally Sexy Lotion / Massage Oil
8 drops Lavender
8 drops ylang ylang
4 drops patchouli
8 drops sweet orange
About 2 oz liquid ( fractionated ) coconut oil *
1. Add essential oils to a clean dark glass bottle.
2. Fill with carrier oil.
3. Cap and roll between your palms.
4. Spritz all over and enjoy! Clothes optional
* Substitute jojoba or grapeseed oil if you prefer.

Enjoy and come back tomorrow for fun salad recipe! And then two breakfast options on Saturday!
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