You’ll Need: 1.5 cups quick brown rice, 1.5 cups pure coconut milk, 1.5 cups water, 2 tbsp curry powder, salt, garlic, 1 bunch of cilantro (chopped), 1 small onion (chopped, optional)
Combine all ingredients except cilantro in a baking dish. Bake for 30 min (or until done) at 425°F. Stir in fresh cilantro and serve with curry sauce and roasted vegetables.
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This recipe is so easy, yet so delicious, you’ll wonder why you’ve never tried it. Works just as well for white and yellow potatoes too!
You’ll Need:
3-5 lbs of potatoes, peeled, cubed/chunked
1 can of coconut milk (Trader Joe’s is 100% coconut milk)
Boil potatoes until soft. Drain off the water. Add one can of coconut milk and mash until all chunks are gone. If you want a whipped potato finish, add more coconut milk. Serve while hot!
Feel free to garnish with a dash of parsley, chives, cinnamon or whatever fits your fancy. Great with stuffing, roasted veggies, lentils, or anything BBQ.
My kids now BEG for mashed potatoes and mashed sweet potatoes. I wish I had tried this sooner!
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You’ll Need:
Navy and Kidney Beans (soaked overnight)
Sun Dried Tomatoes (minced or sliced)
Mushrooms (sliced)
Onions (diced)
Garlic (minced)
Celery (diced)
Kale (chopped)
Parlsey
Salt
Cook beans until tender. Add remaining ingredients (except kale) and salt to taste. Simmer until all vegetables are tender. Turn off heat and stir in kale. Serve.
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Finding a suitable and reliable egg replacer for vegans or families with egg allergies has been a real challenge. Sometimes flaxseed or soaked chia seeds work wonderfully, but they are not a universal substitute.
After several years of searching for an all-purpose baking egg replacer, we’ve found one! It’s fabulous in pancakes, cookies, and brownies. This recipe makes 5 cups total. You only need 1/2 a tbsp mixed with 2 tbsp water per egg for substitution.
You’ll Need:
2.5 cups potato starch
1.5 cups tapioca starch
2/3 cup baking powder
1/3 cup baking soda
Mix all ingredients together and store in a container. Be sure to label it and to include the instructions for making 1 egg replacement.
Enjoy!!!!
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This week marks the anniversary of my grandmother’s passing. She was 98 when she left us. Growing up I would spend my summers in the garden with her, harvesting fruit and vegetables. After each harvest we would invest the afternoon in the kitchen baking, blanching and freezing, or canning. One of our family’s most cherished food related memories of her are her pies!
I remember my grandmother teaching me how to make apple, strawberry, blackberry, and blueberry pies when I was a child. We made the dough for the crust using Crisco or lard. We prepped the fruit and were sure to use sugar and tapioca pearls. I specifically recall her telling me the tapioca was her key ingredient. Maybe even her secret ingredient (though she never used that word).
My husband LOVES pies. In fact, he prefers pie over cake for his birthday! I haven’t exactly been in much of a mood to bake pies for quiet some time, but last summer we made a cherry pie as we reminisced Traverse City and wanted to feel closer to our daughter who was studying at Interlochen. That was FUN! This summer I felt the itch to try some new pie recipe ideas. Ones that are allergy friendly for our family, and hopefully lower in sugar than most recipes.
Deep Spring Farm’s organic blueberries are in season right now, which means I am enjoying early mornings at the farm to pick berries. It’s a beautiful little sanctuary away from the city, with it’s own spring! I decided to harvest 2 gallons so I would have enough for a pie. I hope others will enjoy this recipe too!
You’ll Need:
6 cups fresh blueberries
6 tbsp coconut sugar
2 tbsp tapioca pearls
juice of 2 lemons
1 tbsp all-purpose gluten free flour
1/2 cup almond flour
1 tbsp honey
1 tbsp EVOO
1 gluten free pie crust
Mix the fresh berries, coconut sugar, tapioca pearls, lemon juice, and all-purpose flour in a bowl. Add mixture to the pie crust. Bake at 350°F for 30 min. While it bakes, mix the remaining ingredients in a bowl. Add this to the top of the berry mixture after it has baked for 30 min. Pat it down to flatten the pie filling. Bake for another 30 min. After baking, allow to cool for 1 hour.
#dairy-free #egg-free #corn-free #tapioca #gluten-free #blueberrypie #blueberries #paleoish
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Prepayments for 12/7/17 are due by Tuesday, December 5th at 12p. Please note this is a projection of what we plan to order.
Our next order will be December 21st. Enjoy your Thanksgiving Holiday!
To order online, click here.
If a Fruitarian (Fruit, Fruiting Veggies, and Greens) or Low Glycemic Share is desired, please feel free to order it. We will accommodate the best we can.
Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.
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You’ll Need:
Dry Ingredients
1 cup All Purpose Gluten Free Flour
half cup ground Flaxseeds (optional for additional Omega 3s)
1 tsp Baking Powder (Aluminum Free)
1/4 tsp Baking Soda
1/4 tsp Salt
2 tbsp Enjoy Life Dark Chocolate Chips
Wet Ingredients
1 tbsp Chia Seeds or ground Flaxseeds (egg substitute)
1-3 cups Water
1 tsp Vanilla
1 tsp Vinegar
1 tbsp EVOO
1 tbsp Maple Syrup
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Making your own stuffing can be simple with numerous health rewards as compared to the store bought stuffing mix in a box. Here’s a new recipe I created this Thanksgiving that has the kids begging for more.
You’ll Need:
2 loaves of Bread (Here’s our Allergy Sensitive Bread Recipe.) cut into squares/rectangles
half cup of Saporito Rosemary EVOO
1 tbsp Garlic Powder
3 Carrots, chopped
half bunch of Celery, chopped
1 sprig of Rosemary, Sage, and Thyme from a fresh Poultry Seasoning Mix
3 cups of Water
Directions:
1. Make croutons.
a. Place bread squares into a glass roasting pan.
b. Drizzle EVOO over the bread and stir thoroughly.
c. Sprinkle garlic powder over the bread and stir thoroughly.
d. Bake at 350F for 45 minutes, stirring every 10 minutes.
e. Remove from oven and allow to cool.
2. Make veggie mix.
a. Cook carrots, celery, and herbs, with 1 cup of water until tender.
b. Allow to cool.
c. Puree half of the mix and then stir it back into the other half of mix.
3. Final assembly of the stuffing. This can happen on the same day or a later day from the first two steps.
a. Add veggie mix to the croutons and stir thoroughly.
b. Slowly add two cups of water (half a cup of water at a time) to the stuffing and stir thoroughly.
4. Bake at 350F for 50 minutes, stirring every 15 minutes.
5. Serve and enjoy!
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Prepayments for 11/9/17 are due by Tuesday, November 7th at 12p. Please note this is a projection of what we plan to order.
Our next order will be December 7th. Enjoy your Thanksgiving Holiday!
To order online, click here.
If a Fruitarian (Fruit, Fruiting Veggies, and Greens) or Low Glycemic Share is desired, please feel free to order it. We will accommodate the best we can.
Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.
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Prepayments for 10/26/17 are due by Tuesday, October 24th at 12p. Please note this is a projection of what we plan to order.
Our next order will be November 9th.
To order online, click here.
If a Fruitarian (Fruit, Fruiting Veggies, and Greens) or Low Glycemic Share is desired, please feel free to order it. We will accommodate the best we can.
Please note this is a list of what we project to order. Our final list may change due to availability of produce and funds on day of order.
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HomeGrown Organics: Gainesville 