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Archive for the ‘Snacks & Sweets’ Category

Oh here it is! Homemade, so digestible, so filling, so fabulous! I found a cereal recipe and modified it to fit my family’s taste buds (we love peanut butter). It is a huge hit. When you try to kick processed foods you may find yourself picking and choosing what to get rid of first. We LOVE cereal in this family and really didn’t want to clean it out of our pantry! If you have read Nourishing Traditions, or follow The Healthy Home Economist than you know that cold breakfast cereal is one of the most toxic items in your pantry and should in fact be one of the first things to go (sigh). Our frown “turned upside down” once we discovered this recipe! I may at some point in the future delve into the cons of cold breakfast cereal, but for now….let’s just learn how to make homemade cereal…so great! Here are the ingredients you will need:

  • 5 cups flour (I use fresh ground soft white wheat or spelt)
  • 3 cups raw milk or yogurt
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 3/4 cup coconut oil (in its liquid form)
  • 2 cups natural peanut butter (nothing in the ingredients but peanuts!)
  • 1 cup honey (you can use maple syrup but there is something very classic about peanut butter and honey)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon

Start this in the morning of day 1: combine the flour and milk/yogurt in a mixer bowl. Mix together until well combined. Cover bowl with towel set a plate on top or secure with a rubber band (keeps the fruit flies out). Note, I have found the top dries out more if you do not use a plate, but it is up to you. Leave on counter for 24 hours.

Start this in the morning of day 2: Preheat oven to 350. Mix all of the ingredients into the mixer with the batter and blend until well combined. Pour batter into 2 greased 9×13 pyrex pans. Bake for 25-30 minutes or until a toothpick comes out clean. You do not want to over bake this should be a very moist coffee cake. 25 minutes is perfect for me. Good luck not eating the coffee cake as it is now. Let cool until you can handle it because you will crumble it onto baking sheets (2 half sheet pans to be exact). Put in a 170 degree oven for 6-8 hours. Check every hour or as needed (maybe every 2) to remove dehydrated pieces on the top and shuffle around as necessary. You are going for chunky Grapenuts. Store in a gallon ziplock bag in the fridge – stays fresh until you run out! Slicing a banana on top or adding raisins (0r both) is our favorite! The beauty of this cereal is you can customize it to your family’s liking. Smaller pieces that stay more firm in the milk, larger pieces that get softer – it is up to you! Optional: Omit peanut butter and add one additional cup of flour plus 1 teaspoon maple flavoring, and 1 cup of maple syrup instead of honey for a tasty cinnamon maple cereal. Follow same assembly/cooking instructions as mentioned above.

Enjoy, and as always, please let me know what you think after making it!

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Oh how I have ALWAYS loved blueberry cream cheese. I remember growing up, in Denver, going to local bagel shops. I would order a blueberry bagel with blueberry cream cheese! I try to limit (well, I have completely in fact) bagels (and other white flour – but maybe some healthy bagels are in my future) but have found no reason to eliminate or limit at all the blueberry cream cheese – this is healthy, 100% natural and full of amazing enzymes.

If you have not read my post about cream cheese and whey, start there. This is what you do with the finished cream cheese product:

The amounts below depend solely on your amount of cream cheese. If you are like me, you use what is left over (raw milk, yogurt, etc.) and the amount always changes.

  1. Put cream cheese (freshly made or softened) in food processor. Add fresh blueberrys and mix until it is a beautiful blue color.
  2. Using the attachment that lets you add while mixing, drizzle in a bit of maple syrup. Remember, you won’t need much if your blueberries are really sweet!
We love as a dip for crackers (plain of course) and on english muffins or toast.

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My mom asked me a good question after reading my post about the grape drink, in regards to whey. It made me realize that I need to share how to make whey so you can make lacto-fermented drinks, veggies, etc. and also soak grains. It is so easy…here are the steps…

1. You need a living dairy product (raw soured milk (clabbered) or yogurt). Using a clean bowl lined with a tea towel (I use the potato sack cloths from Target) pour the yogurt or clabbered milk into the bowl. Gather the tea towel and secure with a rubber band. Hang on a kitchen knob over the bowl (the solid stays in the cloth and the liquid, aka the “whey” drips down into the bowl).

2. The amount of time varies based on your desired cream cheese consistency.

Yogurt:  I do a quart of yogurt and leave it for several hours (a good part of the day) and it yields about 2 cups whey and 2 cups cream cheese. The whey will last for about 6 months in the fridge (but I can’t actually vouch for that as I always run out of whey with all my drinks and veggies). The cheese will last for about 2 weeks but let your nose be your guide.

Raw Milk: If you are using clabbered milk – take raw milk, place on the counter on its side for about 24 hours to “clabber” it (it gets chunky). Then pour it into the towel lined bowl as mentioned above and let it sit for several hours to desired consistency.

3. Transfer the whey into a mason jar and secure tightly with a lid (any glass storage container will do). I divide the cream cheese and make one cup sweet (throw it in a food processor with maple syrup and walnuts; or fresh strawberries or other seasonal berry) and one cup zesty (season with salt, and fresh dill or chives to taste).

For recipes using whey visit the lacto-fermented recipes. The benefits for whey can be found (in the future once I get around to updating) in the “traditional lifestyle” section.

How do you make your whey? What do you use your cream cheese for?

This post is shared on Real Food Wednesday , Homemaking Link Up , Monday Mania , Pennywise Platter , Fight Back Friday

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To me, trail mix in and of itself has to include nuts and raisins. It also has to include something salty and something sweet. This is so healthy and so quick you won’t believe it! For one, I can’t get enough coconut and use it as much as possible in every form! I opt for raw nuts that I soak (I will include the steps to that at some point in the future) but really any nuts will do! As always, I would recommend organic at a minimum.  The amounts and variations are endless. Maybe this will help keep your hands out of those chips throughout the day 🙂

1 cup almonds (raw, soaked, dehydrated or organic)

1 cup cashews

1 cup roasted, salted peanuts (these are important as the salt is a requirement for flavor of trail mix if you ask me!)

1/2 cup sunflower seeds (I buy raw sunflower seeds from Trader Joes)

1/2 cup shredded coconut (I choose sweetened to be my “sweet” to the peanuts “salty” but buy plain if you prefer!)

1/2 cup (or more!) raisins

Simply combine all ingredients and shake ’em up! I store in a gallon size bag or in quart sized jars. Great yummy snack that truly sticks with you and curbs appetite!

This recipe is shared on Real Food Wednesday. and Pennywise Platter Thursday

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Ingredients:

10-15 Tomatillos

1/2 bunch Cilantro (2 Cups loosley packed), washed and dried

1 bunch Green Onions (green and white), washed cut into thirds

1-2 Jalapenos (depending on your spicy desire!), seeded and cut in quarters

1 teaspoon Sea Salt (plus more to taste)

Juice of 1/2 Lime (plus more to taste)

Preheat your broiler to high. Peel the tomatillos and wash them thoroughly. Cut them in half and place them cut side down on a half sheet. Broil them for 7-9 minutes or until the skins begin to char (I like them to be about half black). Meanwhile, prepare and add remaining ingredients to the bowl of a food processor. Dump all of the tomatillos into the food processor (including juices). Pulse until blended and chopped. Taste and add salt or lime to desired flavor! Easy as that!


Tips:

  • Be careful not to over salt the salsa as your tortilla chips have salt as well. Taste the salsa with a chip!
  • Uh oh, I made it too spicy! No problem, serve it with some ice cold sour cream to the side. A little dip of that will help tame the salsa!
  • The tomatillos are very sticky and I can’t seem to find organic ones so I recommend peeling them and putting them into the sink with warm water and a tiny dot of dish soap and then rinse thoroughly. Cuts through the stickiness.

Recipe from Nikki

I shared this recipe on Simple Lives Thursday

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