Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff and Toasted Pecans

Fall has definitely been in the air this last week. The slight briskness in the evening and the way the air feels so crisp makes me earn for a hot cup of tea and some hearty dishes like this one...

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Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff and Toasted Pecans

 

Today's post marks day five in the marshmallow root recipe mania sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway!

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.

 

This is a healthier version of the American Candied Yams. It's a perfect vegan and allergen free addition (use sunflower seeds instead of pecans for nut-avoiders) to your Thanksgiving table. It's sort of like a gratin with it's caramelized red onions on the bottom then yams on top. You can also choose to dice the vegetables then mash afterwards if you prefer a mash.

The marshmallow root chia fluff can be made the night before. Make it before putting the yams in the oven so it can thicken if you choose to make it the day it will be consumed.

Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff, and Toasted Pecans

Marshmallow Chia Fluff
1 can light coconut milk
1/4 T chia seeds
2 T marshmallow root powder
1/4 c maple syrup

1. Grind chia seeds in spice or coffee grinder.
2. Whisk in coconut milk, marshmallow root powder, and maple syrup. Refridgerate.

Candied Yams
3 Yams
1 Red Onion
Sprig of Sage
1/2 Pecans
Olive Oil

1.Slice vegetables about 1/4" thick.
2. In a ovenproof dish (I use a cast iron 8x8), pour a little olive oil in the bottom then layer the red onion slices then the yam slices on top. Sprinkle with sage leaves.
3. Cover and cook in 400 degree oven for 30 minutes then remove cover and cook for another 10 minutes or until softened and cooked through.
4. Meanwhile toast the pecans in a small saute pan on the stovetop using medium heat. These toast quickly so keep an eye on them!
5. Lather the chia fluff on the yams and top with pecans. Serve and Enjoy!

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Raw, Vegan Marshmallow Root Meringues with Chocolate Drizzle + Giveaway (dairy free, gluten free, soy free, nut free)

Happy International Marshmallow Day!

 

Today, we're celebrating with Raw, Vegan Marshmallow Root Meringues that take just minutes to make! But if you'd like to try your hand at real Marshmallow Root Marshmallows, try this recipe.

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Another post sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway!

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

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And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit http://www.mountainroseherbs.com/index.php?AID=128987 .

Today's Marshmallow Root post is actually one of my first marshmallow root recipes (well, the first one that turned out tasty). It is a version of this lovely chocolate meringue recipe from Christina Weedon at Dandelions on the Wall. Her blog is gluten, dairy and soy free. Go give her some love! (And don't forget to tell her I sent you).

This recipe also inspired me to create my own series of marshmallow root recipes. Don't forget to sign up for the giveaway!

These raw meringues are super easy and can be made in five minutes. You can scoop them into meringues or into pressed nut crusts. You can also dip or drizzle them in chocolate for a more smore's feel.

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I enjoyed this with a cup of green tea. Mountain Rose Herbs offers over a dozen different types of green tea. I love their Genmaicha tea, which one might recognize as the main tea they serve in sushi restuarants. The toasty brew helps balance the sweetness of these little marshmallow root delicacies. I also buy their matcha green tea powder, seen in this recipe frothy matcha milk - the very first recipe on Sweet Roots.

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Raw Vegan Marshmallow Root Meringues
Ingredients:
1 *heaping* cup shredded unsweetened coconut
1 Tb marshmallow root powder
2 Tb raw agave (or honey for non-vegans or maple syrup for non-raw)
4 Tb raw coconut oil
Pinch of salt

1. In a mini food processor (or normal size if doubling), process the shredded coconut until gritty.
2. Add the remaining ingredients, processing until completely combined.
3. Scoop balls with ice cream scoop or tablespoon and refridgerate on parchment paper lined tray for at least fifteen minutes. Keep in the fridge or freezer. Makes ten meringues.

Chocolate Sauce (Double this recipe if dipping)
Ingredients:
1/4 cup + 2 Tb raw cacao powder (or cocoa powder will work)
2 Tb coconut oil
2 Tb agave

1. Put meringues in freezer for ten minutes to harden
   *This step is only necessary if dipping. When drizzling, no need to freeze first.
2. Melt coconut oil in double boiler.
3. Whisk in cacao powder and agave.
4. Drizzle (or dip) over meringues and then refridgerate immediately.

I buy my marshmallow root powder and other herbs from:

Dark Chocolate Cupcakes with Marshmallowy Root Frosting + Giveaway (dairy, gluten, soy, nut free)

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Don't these look magnificent?

These dark chocolately cakes are topped with a light and perfectly sweet frosting that achieves its heighth from Marshmallow Root Powder and beaten egg whites.

Marshmallow Root Powder is available from Mountain Rose Herbs.

I created this chocolate cake recipe for Fourth of July but here it works wonderful as cupcakes. Their sweetness is more to a muffin level than a cupcake but with the addition of the frosting (and some chocolate chips in the batter), these chocolate babies will be a home run for dessert.

It's an economical recipe, using egg yolks in the batter and then the leftover egg whites in the frosting.

If you prefer to use sugar in the frosting, add one cup instead of the honey and it will definitely be more like marshmallows (firmer and sweeter). Due to the herbal nature of marshmallow root, the frosting is a beautiful off-white with hints of brown and green.

For the lovely vegans, you can subsitute more chia seeds or flax seeds for the eggs in the cupcakes but for the frosting, I have another recipe that is egg-less coming this week.

And for those who don't shy away from gluten, you can certainly try to use wheat or spelt flour instead of the one cup of gluten-free flour blend.

And don't forget to enter the giveaway! You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored this lovely post and giveaway. Thank you Mountain Rose Herbs!

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Dark Chocolate Cupcakes
1 c gluten-free flour mix (I used Namaste Perfect Flour Blend)
2/3 c cocoa powder
1/4 c oatmeal flour (gluten-free certified if sensitive, I've also used extra gf flour instead)
1/4 c chia seeds
1/2 t salt
1 1/2 t baking soda
1 t cream of tartar

4 egg yolks
1 cup applesauce (for an even fluffier cake, subsitute 1/4 c of applesauce with oil)
1/2 c non-dairy milk
1 t apple cider vinegar
2/3 c honey, agave nectar or even try maple syrup

1/2 c chocolate chips (dairy free if sensitive)


1. Grind chia seeds in coffee or spice grinder until forms a flour.
2. Combine dry ingredients and wet ingredients in seperate bowls.
3. Mix the wet into the dry, folding in chocolate chips.
4. Bake in a preheated 350 degree oven for 20 minutes (time may vary depending on oven).
5. Let cool before frosting

Marshmallowy Root Frosting
Frosting
4 egg whites
1/2 c honey
1 Tb marshmallow root powder
1/4 t salt

1. Combine all ingredients in heat proof bowl over a pot of simmering water (don't let the bottom of the bowl touch the water).
2. Turn your handmixer on low until ingredients are mixed. Turn the hand mixer on high and beat until soft peaks form around five minutes. Remove from heat. Continue beating until mixture is cool and holds shape well (about five more minutes).
3. Either using a pastry bag or a ziploc filled with frosting, pipe onto cupcakes before serving. Enjoy!

A little about Mountain Rose Herbs:
Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.


And this is why I usually photograph recipes when the little one is asleep... She kidnaps my photo-subject.

Big Blue Eyes tasting the subject:

Got marshmallow? Proof kids will like this too.

Oh, she is so precious to me!

Strawberry Fluffernutter Milkshake + Giveaway (vegan, dairy free, gluten free, soy free)

Fluffernutter Milkshake with Marshmallow Root.

Say that ten times fast!

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Before we delve into the history of fluffernutters, don't forget to enter the giveaway! You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored this lovely post and giveaway. Thank you Mountain Rose Herbs!

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Fluffernutters are sandwiches with peanut butter and marshmallow fluff, sometimes combined with strawberry jam or bananas. The term "fluffernutter" was actually created by an ad agency (can you imagine Don Draper pitching this?) in the 60s to help sell more sandwiches that combined sugar-laden marshmallow fluff and peanut butter, forty years after these sandwiches were created in Massachusetts. Of course, the sandwiches were originally served on white bread and lacking any sort of nutrients.

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This a healthier option as a shake using Marshmallow Root to give a little marshmallow flavor plus this wonderful herb thickens these milkshakes and helps to create that fluffy and light texture. And, the best part (besides being delicious)? It's only five ingredients!

And just where does one obtain marshmallow root powder? Why, Mountain Rose Herbs!

A little info about Mountain Rose Herbs:
Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.

This is vegan and contains no cane sugar, dairy, grains, gluten, or soy (unless you use soymilk). For those who don't eat nuts, try sunflower seed butter or coconut butter.

Another great milkshake would be to use only bananas instead of strawberries. I'm thinking a banana ice cream with marshmallow root added in would be delicious! Yum!

Strawberry Fluffernutter Milkshake
Ingredients
1 1/2 c Non-dairy choice of milk, unsweetened
1 *ginormous scoop* Peanut Butter (that's how I measure)
2 c Frozen Strawberries
1/2 Frozen Banana
1 Tb Marshmallow Root Powder (or 2 Tb if more herby flavor and thickness is desired)

1. Add ingredients to blender (I love my Vitamix) and blend away until completely incorporated and a thick milkshake forms.

Makes 2 milkshakes.

Thank you again to Mountain Rose Herbs for sponsoring this giveaway!

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!

Precautions posted from Mountain Rose Herbs website about using Marshmallow Root: "Marshmallow root is completely non-toxic, but its mucilage can interfere with the absorption of other medicines if taken at the same time. The asparagine in the root can cause a mild odor in the urine, but has no other physiological effect."

 

Question of the Day: I originally thought these were called Fluffernuffers, not Fluffernutters. Which do you like better?

 

I'm thinking we call them fluffernutters if we include nuts but if we decided to opt out and use only fruit then we can call them fluffernuffers? What do you think?

 

Marshmallow Root Marshmallows + Giveaway (paleo-friendly, dairy free, gluten free)

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Did you know original marshmallows actually came from a plant?

Marshmallow (or marsh mallow or Althaea officinalis) is actually a herb! Rosemary Gladstar in her book Herbal Recipes for Vibrant Health states "Our pioneer parents cooked the root with honey or sugar, formed into soft balls, and gave it to their children to suck on to soothe a sore throat." Yes, marshmallows were actually a remedy! Not a super sticky, sugar overdose.

Today we combine the herb with it's modern counterpart!

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This recipe kickstarts a weeklong of delicious Marshmallow Root fun and a giveaway sponsored by the one and only Mountain Rose Herbs - One lucky reader will receiver their very own 8 oz package of organic Marshmallow Root Powder all thanks to that wonderful herb company! Thank you Mountain Rose Herbs!

 A little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit http://www.mountainroseherbs.com/index.php?AID=128987 /.

To enter to win the Marshmallow Root Powder, please like Sweet Roots on facebook and leave a comment here letting me know you did. Bonus Points (meaning name entered twice) for subscribing to the Sweet Roots Feed. This will close Monday Sept 3rd at Midnight (PST). I will announce the winner on Wednesday September 5th.

And be sure to check back every day until then! There will be a new recipe every morning. I'm really looking forward to sharing these with you.

And now for the recipe...

I've been wanting to make Marshmallow Root Marsmallows for forever! I've used the amazing mucilage powers of Marshmallow Root for Licorice and Marshmallow Root Cough Syrup and Herbal Marshmallow Root Detangler Spray. And I've tried several marshmallow root marshmallow recipes without success. My vegan attempts melted and my egg-white meringue types were flat and tasted like wool. However these babies are delish!

I started with this recipe developed by Urban Poser found via Mommypotumus and changed it to include the marshmallow root decoction.

Instead of coating them in sugar, I've coated them in a mix of toasted coconut and marshmallow root powder for extra marshmallow flavor.

Also I used my handmixer. Say what? Yeah, that's right. No need for a stand mixer so don't shrink away from trying homemade marshmallows if you don't own a stand mixer.

For the vegans, there will be other marshmallow root recipes the remainder of this week that are vegan but creating vegan marshmallows can be quite the process. If you would like to try your hand at it, here is a recipe.

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Marshmallow Root Marshmallows (paleo-friendly, gluten-free, dairy-free, grain free, nut free)
Ingredients
1 1/4 cup water
1 cup honey
2 Tb +1 teaspoon unflavored beef gelatin
1 T marshmallow root powder
1/2 t vanilla extract
Pinch of salt

Tools
Hand mixer (will take longer with stand mixer)
Oiled and Lined 8x8" pan
Coating (Recipe below)
Candy Thermometer
Sauce Pan

(Picture of the Marshmallow Root Decoction boiling)

 

Directions
1. Boil then simmer marshmallow root powder for five minutes. Remove from heat and Refridgerate until cool.
2. Drain marshmallow root decoction to eliminate clumps. Measure 1/2 cup of the marshmallow root decoction and add gelatin. Set aside.
3. Measure 1/2 cup marshmallow root decoction in a sauce pan on stove with honey, vanilla extract, and pinch of salt. Turn burner on to medium high heat. The mixture will boil. Insert candy thermometer into pot without letting it touch the bottom of the pot. Boil another 5-8 minutes until it reaches 240 degrees. Remove from heat.
4. Turn hand mixer on low and pour the hot marshmallow/honey mixture over the gelatin.
5. Turn the hand mixer on high and whip for another 5-8 minutes (mine was pretty much whipped at five minutes - if using stand mixer it may take longer).
6. Sprinkle coating over oiled (I just use a 1-2 tsp coconut oil and rub it with my fingers or lightly spray with spray-able coconut oil) and parchment-lined 8x8" pan (or bigger if you choose thinner marshmallows). Pour marshmallow creme on top and finish with more coating sprinkled. Let sit for several hours to set.
7. With a knife dipped in hot water, slice the marshmallows (the sides will be sticky for a little bit).


Coating
1/3 cup Finely shredded Coconut
1/2 t marshmallow root powder

1. Toast over medium heat until coconut is slightly brown and fragrant.

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!

Precautions posted from Mountain Rose Herbs website about using Marshmallow Root: "Marshmallow root is completely non-toxic, but its mucilage can interfere with the absorption of other medicines if taken at the same time. The asparagine in the root can cause a mild odor in the urine, but has no other physiological effect."

We took a couple to the fair this week and that was our treat at the fair. Here is Amaressa enjoying her Marshmallow Root Marshmallow!

Vanilla Beans Sale

Hi y'all! Just checking out some things on amazon and came across the Vanilla Beans ! These are an incredibly low price and very flavorful - I've bought my last bunch of Vanilla Beans from this company.

 

Recipes on Sweet Roots that uses Vanilla.

 

Liquid Vanilla Stevia

Vanilla Extract DIY (non-alcoholic)

Living and Raw Omega Green Parfaits

Baked Oatmeal

Strawberry and Date Chickpea Blondies

Brownie Bites

Vegan Lemon Infused Pudding Cake

Carrot Cake Smoothie

 

There are two sizes to choose from and free shipping! The first is 7 beans for $6.59 and the second is 16 beans for $11.49 (these prices can change at any time so be sure to check before checking out).

 

 

 

 

 

 

Buckwheat Crepes on And Love it Too

Today, my recipe for Buckwheat Crepes, a variation on the classic Lox is over at And Love it Too's Healthy Lunchbox. Go check out these delicious nom-noms a this link. Thank you Sunny for asking me to guest post!

Creamy Turmeric Vegetable Noodles (No-Heat, gluten free, dairy free, soy free, egg free)

Who doesn't love a big bowl of noodles?

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Now you can eat a large bowl of noodles and not feel heavy or sluggish! And it's free of gluten, dairy, soy, eggs, grains, and sugar (and possibly nut free).

This bowl is vibrant and anti-inflammatory with the Turmeric. I love adding turmeric to chicken soup, miso broth, and scrambled eggs or tofu and this big bowl of vegetables incorporates it into a creamy dressing.

Turmeric is a spice used in curry (if you prefer more of a curry-flavor, you can add 1/2 tspn curry powder to this). Curcumin is the chief active component of Turmeric. It combats symptoms of arthritis and any inlammatory conditions including acne. Turmeric can also help prevent alzheimers, skin and breast cancers, psoriasis, diabetes, and liver damage.

If new to turmeric, it can taste bitter so start with only 2 teaspoons of the ground spice and then work your way up to 1 tablespoon (or two if you're really adventurous).

The peanut butter in the sauce can be substituted with any other nut butter or sunflower seed butter. If you prefer more of a peanut butter flavor, feel free to add another tablespoon or two.

Vegetable Noodles
2 Zucchini or Summer Squash
2 Carrots (reserve some of the carrot green to finish)

Creamy Turmeric Sauce
1/4 cup *heaping* Peanut Butter (Almond butter and sunflower seed butter also work)
1/4 cup coconut milk (from the can)
1 Tb sweet chili sauce (or chopped chilies for fresher spice)
2 tspn to 1 Tb Turmeric Powder
Juice of 1/2 Lime
Pinch of Salt

Toppings
Basil
Carrot Greens
Toasted Coconut
Chopped Green Onion

1. Using a vegetable peeler or mandoline, slice the vegetables into thin noodles (reserve the seedy inner part to add to scrambled eggs or tofu).
2. Combine all of the sauce ingredients in a small bowl, whisking with a fork. Coat vegetable noodles.
3. Top with toppings of choice.

Makes 2 small servings or one large serving (I ate this whole thing for lunch).

This has been shared on Allergy-Free Wednesday. And featured on Whole New Mom.

Question of the Day: Do you love vegetable noodles? What sauce do you use?

I love vegetable noodles but I like a really flavorful, rich sauce to accompany them like this creamy turmeric sauce or my Nettle Basil Pesto.