orange julius/cream cooler and shamrock shakes for the rest of us!

Here is an allergy-friendly and healthier option to some popular shakes.

My allergy kids have actually never had traditional shakes and they went absolutely wild over these. I made them every night for a week and put one in his lunch daily and my tiny failure to thrive guy gained 2 lbs in 2 weeks!! They even tasted better than the "real" thing to hubby and I and other friends who've had the fast-food versions. i originally tried some of the alternative recipes being shared amongst food allergy friends and healthy eaters on FB and this recipe is how i ended up tweaking and modifying them. i shared my recipes on my FB page, as well - and got many rave reviews, so i've decided it's worthy to be on my food allergy blog. enjoy!

Shamrock Shake/

Chocolate Chip Mint Shake

1 can/ 13.66 oz whole coconut milk 

(we prefer thai kitchen brand)

13.66 oz other alternative milk (hemp, rice, soy, or almond if allergies permit)

(i use the empty coconut milk can to measure and dispense the 2nd milk)

4 Tbs raw, (preferably local!) honey

1 tsp vanilla extract

1 tsp peppermint extract (can sub approx 10 whole mint leaves if preferred)

(can increase carefully for stronger flavor - a little goes a long way!)

1 avocado (can sub 1 1/2 bananas if preferred)

1 small handful kale/spinach/dark green leafy (for color)

2 cups ice

1/3 C chocolate chips (optional - we like 'enjoy life' brand)

blend and enjoy! you can make this thicker by adding more avocado, if desired. 

Orange Cream Cooler/

Orange Julius

1 can/ 13.66 oz whole coconut milk 

(we prefer thai kitchen brand)

13.66 oz other alternative milk (hemp, rice, soy, or almond if allergies permit)

(i use the empty coconut milk can to measure and dispense the 2nd milk)

4 Tbs raw, (preferably local!) honey

1 tsp vanilla extract

1 tsp orange extract 

(can sub approx 1/2 C fresh orange or orange juice if preferred - adding about 1 tsp of grated orange peel really boosts the orange flavor, too!)

1 avocado (can sub 1 1/2 bananas if preferred)

1 small handful kale/spinach/dark green leafy 

(optional - it's going to be a very pale green anyway b/c of the avocado, so omitting it won't take away the green; leaving a dark green leafy in would only be for nutritional purposes -it doesn't affect the taste at all).

2 cups ice

blend and enjoy! you can make this thicker by adding more avocado, if desired. i haven't tried new flavors yet because we are still so excited to have some familiar old favorites again, but i am sure you could switch out the fruit or extract and make a strawberry/pomegranate/elderberry/blueberry/whatever- you- like- one, too! 

Coconut Pumpkin Pie with Almost Graham Cracker Crust.

i'm so excited to have finally come up with a pumpkin pie recipe that is totally alternative-ingredient based but still tastes enough like classic pumpkin pie to serve at thanksgiving. it's taken me almost 4 years to get it just right! this year i also finally found the perfect combo of spices to make the crust have that 'graham cracker' flavor - it's a sprinkle of allspice and a dollop of honey - who knew?! this pumpkin pie recipe is: dairy, egg, soy, wheat, gluten, peanut, tree nut, corn and GMO free, vegan and completely delicious!

Coconut Pumpkin Pie with Almost Graham Cracker Crust

crust:

3 cups 'bob's red mill' dairy free, gluten free all purpose flour

1/2 tsp 'real salt' sea salt

1/2 cup virgin, unrefined coconut oil

1/2 cup 'c2o' brand pure (single ingredient) coconut water or cold spring water

2 tsp allspice

a generous swirl of raw, (preferably local-grown) honey around the ingredients in mixing bowl (can try agave syrup if honey is not vegan enough, but this might reduce 'graham' flavor)

combine flour & salt in a large bowl. add oil & stir w/ a fork until flour forms 'pebbles'.

add water, mix further w/ fork & form into a dough ball. divide into 2 equal halves. roll our 1/2 of the dough - can use wax paper to prevent sticking (place dough b/t 2 sheets - a little water under bottom sheet will prevent sliding and a little dry flour on the surface w/ prevent sticking). roll out dough. peel back top sheet of wax paper & turn pie crust upside down into 1st pie plate. peel off remaining layer of wax paper. press edges of dough w/ fork or thumb around pie plate. prick bottom and sides of crust w/ a fork. bake for about 10 mins in a preheated oven at 375. repeat process w/ 2nd ball of dough - this recipe makes enough for 2, 9" pies.

pumpkin pie filling:

4 cups organic, single-ingredient pumpkin pie filling.

1 1/2 cups organic brown sugar

1 1/2 cups full fat coconut milk (i only use 'thai kitchen' brand in the can).

1 1/2 cups hemp milk (can sub rice/soy/almond/oat as allergy restrictions allow)

1 TBS pumpkin pie spice

6 1/2 TBS tapioca starch

combine ingredients in sauce pan. bring to simmer, stir until it reaches desired thickness. the thicker the consistency, the firmer your pumpkin pie. requires constant stirring once it begins to simmer, you can't walk away from this pan. pour into prepared crusts. bake at 375 and begin checking at 45 mins. depending on the combo of milks you used and oven, it can take from 45-60 minutes to finish cooking. i go by smell and darkness of the pie filling itself, as the crust may appear darker than normal due to the allspice. refrigerate overnight to set up. this is the closest i've ever come in texture to traditional pumpkin pie -and tho you may be tempted to try a less fat version of the coconut milk, i can tell you from experience, your pie will be soup without it. we warm up and serve w/ a dollop of softened coconut milk vanilla bean ice cream instead of whipped cream. enjoy!

3/6/12:

i've finally perfected a whipped cream made from coconut milk to be the perfect complement to this pumpkin pie! it's rich and heavy and yet stiff and fluffy just like "real" old-fashioned, homemade, heavy whipping cream - here's the recipe, but you might want to double the quantities, b/c nobody will be able to get enough of this - my kids would eat it on veggies if i'd let them!

refrigerate 1 can (i prefer thai kitchen brand) coconut milk overnight prior to needing it.

it will separate, solid cream on top, liquid on the bottom.

scoop out all the solid cream only into mixing bowl.

whip in mixer on high for several minutes.

add 4 tsp sugar (or as desired to taste - more sugar helps cut the coconut taste)

add 1 tsp safe vanilla (for true "real" whipped cream flavor w/out a hint of coconut left - can omit)

set up in fridge before serving, if possible for about 10-15 mins.

Skinny Lou Allergy Cookies !

in the last 3.5 years of trying to find foods safe enough to feed my multiple allergy child that are also tasty enough to keep him interested, i've perfected a chocolate chip oatmeal cookie recipe. i've been tweaking and simplifying it multiple times all along. the less ingredients, the better, but i wanted him to have the same ooey gooey, sweet and chewy delectable goodness that my other kids are lucky enough to get with "normal food". he loves them - he will literally eat over a dozen a day if i let him. and since they are bean, applesauce and coconut based, i can let him! :-)

i knew i'd reached and possibly even surpassed my hopes when i started sharing my latest incarnation of this recipe. people who don't even have dietary restrictions or allergy concerns rave about these cookies. it has gotten to the point that every time i make a batch, i know the neighbors will want some, the friends we walk our dog with, the chiropractor, the pediatrician, etc... and i am always making a ton extra for everyone else that loves these.

people are always saying to me, "you could sell these!" "you should market these!" "i would pay for these, no problem!"

so i've finally taken their advice and begun selling and shipping my cookies. i mostly do it through my facebook page or email, but will also be opening an etsy store soon, if orders stay at a stable number. i am also very interested in a financial partner that can help me professionally market them.

our pediatrician actually has a contact he thinks might be interested and i am waiting to hear back on that.

in the meantime, i've looked into the laws and rules and decided to start selling them on my own and building a customer base and collecting reviews and feedback! so here is the basic info on the cookies - if anyone wants to place an order, feel free to email me at 'mumma2wldthings@mac.com'. or friend me on FB under the same email addy. i tend to bake on mondays/tuesdays and ship on tues/wed.

basic info on the cookies is:

these cookies are 100%:

vegan

dairy free
egg free
corn free
soy free
gluten free
peanut free
tree nut free
seed free
GMO free

these cookies are made with organic:

gluten free oats
bean-based flour
allergen-free, corn- free chocolate chips
coconut milk
coconut oil
applesauce
sea salt
brown sugar

(also a little organic cane sugar & baking soda).

1st time orders get a 'tester' price of $12/doz.

send me a pic of someone eating the cookies

(or just the cookies if you are camera-shy)

and a review, and you get a 2nd order for $12.

after that, normal price is $14/dozen

(and that includes shipping w/in continental U.S.)

please feel free to email me w/ any questions, i know i'd have to really look into this and know all about cross-contamination precautions and every ingredient before buying for my son!

fabulous black bean fudge

thanks so much to lynnette for the fabulous fudge recipe below. i was looking for something quick and easy to have on hand for the allergy guy when the other kids got unexpected dessert treats and this fit the bill perfectly! i had to double the amounts listed below for my big family and adjusted the original suggestions for corn allergy - original recipe is at: christensenka.squarespace.com

BLACK BEAN FUDGE

yield: 24 pieces

1 15-oz can cooked black beans, drained and rinsed (about 1 3/4 cups)
1/4 c + 2 T melted coconut oil
3/4 cocoa powder
2 tsp safe vanilla extract
1-2 T agave nectar, to taste
1/4-1/2 tsp sugar, to taste
pinch real salt

Put all ingredients (except salt) in high-powered blender (like a VitaMix) or food processor and process until totally smooth. Mixture will be thick.

Line an 8"x4" loaf pan with saran wrap, or place saran wrap on a plate, and transfer fudge mixture to pan, pressing down firmly. If forming on a plate, form a rectangle and smooth edges as much as possible. Sprinkle with a little bit of coarsely ground sea salt. Place in the refrigerator, and let set for at least 1 hour, or until totally firm. Slice into 24 squares (approx 1" squares), and serve. we loved these garnished with raspberries!

Store in the refrigerator for up to 5-6 days (but it won't last that long!!!). For longer storage, cut fudge squares can be frozen, and defrosted in the refrigerator or at room temperature until thawed. DO NOT microwave the frozen fudge to defrost it unless you want fudge sauce; the oil will melt!

beef stroganoff

this recipe came to me by way of shyana, who found it at kidswithfoodallergies.org under the title, 'bailey's beef stroganoff'. thank you so much for passing it on, this recipe was an instant hit with the kids and reminded hubby of his favorite hamburger helper meal ! i've modified the amounts for a family of 7, having 2-3 servings each, smaller families can probably reduce the amounts by half.

i've gone on to tweak the original recipe quite a bit for a heavier, creamier sauce as well as a vegan version. the bottom-most pic shows the original way it used to come out - the top 2 pics are my modified way - i figured out how to get the same texture as when you use sour cream in a traditional recipe and this meal is a top favorite w/ my kids and husband!

2 lbs grass-fed, free range organic ground beef.

3 small onions

2 medium packages fresh mushrooms (optional OR can increase amount to replace beef for vegan version)

6 stalks celery, chopped

6 TBLspns virgin olive oil

1 cup allergy friendly flour (i used bob's red mills gluten free, all purpose baking flour - bean based)

2 cups allergy friendly milk (i used 'tempt' brand hemp milk, original, unsweetened)

1/2 cups beef broth ( i have used 'knorr' brand beef bouillon cubes for yrs and just this month it suddenly has corn starch in it! so i've now switched to 'kitchen basics' brand in the red box) (for vegan version - i use 'pacific' brand (corn-free) vegetable broth instead.

1 1/2 cups 'imagine' creamy portobello mushroom soup (in box- whole foods, other health food stores)

salt and pepper to taste

2 boxes rice pasta (i used tinkyada gluten-free spirals)

cook meat, onion, mushrooms and celery together, covered.

add mushrooms for last 10 minutes or so of covered simmering)

heat olive oil in separate pan, adding flour gradually while whisking constantly. once mixture is too sticky to spread, slowly add broth, whisking frequently.

gradually add alternative milk & mushroom soup next, whisking frequently. if you simply can't get the sticky lumps out, i keep the blender at the ready and pour the mixture into blender for a thorough and complete blending. once it has reached glossy perfection, i put it back into the saucepan to bubble and thicken.

put pasta on to boil, following instructions on box - (it's important to do the cold water rinse for this recipe so you don't get sticky, clumpy rice residue that will thicken and absorb the sauce!)

bring sauce to a boil while continuing to watch & stir the meat/onion/celery mixture. the meat mixture is done when the onions, mushrooms and celery are significantly reduced and soft and the meat is browned nicely - about 15-20 mins on med heat.

once your liquid sauce has come to a boil, it will begin to thicken, whisk constantly and reduce heat. when it has reached desired thickness, remove from heat add in meat & veggie mixture, mixing well. i simmered the combined pan for another few mins. i prepare a giant mixing bowl in the sink and place the rinsed pasta into it. then dump sauce mixture on top and stir well - and serve!

even w/ a family of 7, this meal provides for leftovers and trust me, you are goimg to want leftovers - this is one of those meals that tastes even better the next few days after it was cooked!

the vegan version of this recipe is also totally awesome!

i use fresh mushrooms (i love portabello & shiitakes) instead of beef - it's a mushroom stroganoff to die for, even the kids loved it ! (tho i may have told them it was a rare and delectable kind of meat instead of the evil mushrooms they've convinced themselves they hate).

popsicles & summertime snack ideas

the weather has been warming up and my mind is turning to hot weather treats for my little allergy guy and the other kids. popsicles are always a huge favorite, but i am dismayed and shocked every time i check the labels on the store brands. they all contain 4-5 sources of corn syrup or corn sugar, regular sugar and dye. that's it. not a trace of real fruit unless you buy the really expensive, 'natural' ones and they still have 2-3 sources of hidden corn. so we just make our own, it's easy and fun!

we buy fresh fruit and try to come up with flavors that sound good. a big hit is apples and berries. we also love oranges with a dash of cinnamon. nectarines with white grapes and a dash of ginger. if you want heartier popsicles with chunks of fruit, make the flax seed and fruit smoothies in my recipe collection on this site, and freeze in popsicle molds. if you want a fudgesicle, make the homemade chocolate coconut milk ice cream also in the recipe section here and freeze in popsicle molds. if you want a fruit and cream type popsicle, juice up some fruit and mix with coconut milk.

we have an industrial juicer and pick fruits that are easy to juice and not too costly which yield a lot of juice for their size. we don't really measure amounts, per se - we just keep juicing and tasting until we fill the pitcher, then pour into the popsicle molds. larger chain grocery stores (like target, walmart, etc...) should carry these seasonally - but i LOVE the ones at www.chasing-fireflies.com - that's where i got the ones in this pic).

you can also just use ready made juices form the health food store - but if you have severe corn allergy, be warned there are *very* few that are truly without corn. the orange mango juice by whole foods (brand name 365) has one ingredient that usually indicates hidden corn: natural flavoring. we use it occasionally and my super sensitive corn allergy toddler seems to be okay with it so far, but anything with ascorbic acid, vitamin c or citric acid, we can't do - he reacts to it.

in the pic, we have apple blueberry, orange mango and lemon raspberry popsicles.

another favorite for my allergy guy when the other kids are enjoying sunbutter and fruit spread sandwiches is shown here. we use the safe rice cakes i mention under 'snacks' in my recipe lists and i top it with a safe fruit spread and banana coins. another huge favorite is banana coins, thin apples slices and honey drizzled over it on a rice cake!

Recipe banana (rice) pudding

okay, i can't remember who to give credit to for sending me this recipe, but i'm so glad they did! thank you, friend. my kids are wild for this recipe and eat 2-3 bowls at a sitting. if you have a little one that needs to gain weight, you might consider using whole fat coconut milk (thai kitchen brand in a can, not to be confused w/ the new so delicious coconut milk *beverage*) instead of the hemp mentioned in the recipe. for brown rice, we like basmati or jasmine in this recipe.

2-3 med bananas

1/2 cup water

1/4 cup + 4 TBLSPNS honey or maple syrup (agave would work, too)

1TBLSPN + 2 tsp safe vanilla extract (we use rose and ivy brand - totally corn-free)

1 TBLSPN + 1 tsp ground cinnamon

4 cups cooked brown rice

2 cups hemp milk (or rice, coconut, etc...)

in a very large saucepan, combine the bananas (i cut them into coins first), water, honey, vanilla and cinnamon. bring the mixture to a boil and stir. banana will disintegrate into soft lumps. reduce heat and simmer for 5 minutes. add the rice and milk and mix well. simmer for 5 minutes longer, stirring occasionally. for variety, add raisins, nuts or fresh fruit, as allergies permit. can serve warm or cold. we blended part of it in the blender on high before serving for a true 'pudding' consistency and it made a nice thick (smooth) and stiff pudding. garnish w/ banana coins and a sprinkle of cinnamon on top!

Recipe Stuffed Bell Peppers

Friday Dinner

6 grn peppers, stems & seeds removed, drain.

1 lb ground beef (can omit or replace w/ allergen friendly veggie meat if vegan/vegetarian!)

3/4 cup rice (we love sushi/sticky rice in these)

1 tsp real salt

1/4 tsp pepper

1 tsp thyme

3 tsp garlic, minced or chopped

1 tsp basil

1 tsp oregano

1 tsp parsley

1/3 cup chopped onion

1/2 soup can sized safe crushed tomatoes (like 'full circle' organic brand at grocery stores, check labels carefully - even many of the organic brands will contain citric acid/ascorbic acid)

cook peppers in boiling water for 5 minutes. mix rest of ingredients. stuff peppers w/ meat mixture. stand upright in small roaster. pour over remaining tomatoes diluted w/ half a soup sized can of water.

bake covered for 45 mins; uncovered for 15 mins longer at 350 degrees. squirt a little ketchup on each pepper before baking. ('organicville' brand makes a ketchup, but it contains vinegar, which is corn-derived. we make our own ketchup by mixing safe tomato paste w/ agave syrup, a dash of rice or apple cider vinegar & a dash of real salt, all to taste.) serve w/ fresh /frozen green beans and mashed potatoes. (we use 'tempt' original hemp milk for the mashed potatoes and they're awesome.)

(note: you can blanche and freeze bell peppers a week in advance and just stuff them when you decide to make them for that night's dinner!)

Recipe Banana Bread

Friday Breakfast

this is perfect w/ smoothies in the morning !

2 cups 'bob's red mills' gluten-free all purpose (bean based) baking flour (available at health food stores and some grocery stores)

1/2 cup 'bob's red mills' gluten free old-fashioned oats (available at health food stores and some grocery stores)

1 tsp real salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

2 cups mashed, very ripe bananas

1/4 cup corn-free applesauce ('just apples' brand at whole foods or blend some yourself!)

1/2 cup honey (or more, to taste)

4 TBLspn coconut milk

1 tsp safe vanilla extract (rose & ivy brand, make your own, or omit)

grease 9x5" loaf pan w/ coconut oil. preheat oven to 350. combine wet ingredients in bowl. add dry ingredients & stir together until moist. pour batter into loaf pan. bake approx i hr and enjoy. (can add walnuts if allergies don't restrict).

Recipe RAISIN SPICE CAKE W/ ALMOND CREAM FROSTING

Thursday Dessert

(this yields enough for 2 fairly large cakes - or 1 cake and a lot of cupcakes)

this cake was one of my most treasured recipes before the allergies came into our family, and i've spent 2 yrs trying to perfect it w/ safe substitutes. perfect for the holidays, too - this is a rich moist cake that could win prizes in baking contests, it's so sinfully scrumptious!

Ingredients:

2 cup raisins

2 cup brown sugar (non-caramel colored is usually corn-allergy friendly)

2 cup sugar

2 tsp teaspoon real salt

2 cups 'just apples' applesauce or 'Eden's Organics' strawberry-applesauce (available at health food stores, or blend your own!)

1/2 cup 'thai kitchen' coconut milk (available at health and grocery stores in the 'ethnic foods' aisle)

1/2 cup 'tempt' original hemp milk

1.5 cups coconut oil

3 cups 'bob's red mills' gluten-free (bean based) all-purpose baking flour (available at health food stores and some grocery stores)

2 tsp baking soda

2 tsp 'hain's' corn-free baking powder (available at most health food stores or can omit if unable to find in time!)

2 tsp cinnamon

2 tsp allspice

2 tsp ground cloves

Directions:

put raisins in saucepan covered w/ water. heat to boiling. boil 15 mins. drain. blend remaining ingredients w/ mixer. pour into 2 greased (coconut oil) 13x9" cake pans. or 1 cake pan and some muffin pans. sprinkle raisins into batter. bake at 350 for 45 mins.

ALMOND CREAM ICING

2 cups corn-free, tapioca starch based confectioners' sugar (available at whole foods, trader joe's and most health food stores)

3 tablespoons 'thai kitchen' brand coconut milk

1 tablespoon coconut oil, melted

1 teaspoon corn-free vanilla extract (rose and ivy, make your own or can omit)

'mc cormick's' brand almond extract (available at grocery stores) is allergen-free and not based in corn, like vanilla. (by allergen free, i mean that it is in no way derived from almonds, or any other nuts or allergens. it is a synthetic imitation patented by mccormick's)

mix to desired thickness, adding more sugar or milk as needed. this is going to be a creamy icing that never stiffens and acts gritty like 'normal' icing, it will remain creamy and soft no matter how much sugar you add. be sure to ice cake when cake has completely cooled to avoid 'bald spots' and allow to set up as much as possible in fridge before serving. this is a cake best eaten in the 1st 2 or 3 days it is made, as it is so incredibly moist, it will begin to turn into an oatmeal consistency if left longer than that - but don't worry, any time i make it, it doesn't survive the 1st night in my house!

EASY SAFFRON RICE

Thursday Lunch

this is an incredibly soothing, gentle dish. it's perfect for when we're recovering from an illness or allergy exposure or just feeling worn down. it's so delicate and flavorful, i don't like to make anything else with it, we just eat the rice by itself, as a main course. this is one of the baby's favorite recipes, he will eat it morning, noon and night when we have it in the house.

Ingredients:

• SERVES 4
• 2 cups white Thai jasmine-scented rice -or favorite brown rice
• 3 1/2 cups safe chicken or *vegetable stock
• 1/2 tsp. turmeric
• 1/2 tsp. saffron threads
• squeeze of lemon juice

Preparation:

1. Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over high heat.
2. While stock is coming to a boil, add the turmeric, saffron and a squeeze of lemon juice. Stir well.
3. Add the rice and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.
4. When most of the liquid is gone, turn off the heat and place lid on tight. Allow the pot is remain on the burner another 5-10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more (great if you're having guests!).
5. Before serving, remove the lid and fluff rice with chopsticks or a fork (some of the chili may have risen to the surface - just stir it back into the rice). Taste-test for real salt, adding a little more if needed (how much will depend on the saltiness of your stock). If too salty, add another squeeze of lemon juice.

Note: Along with the flecks of red chili, you may notice a few splashes of reddish-orange coloring throughout your rice - this is from the saffron, and is desirable. Sometimes we add peas and diced carrots to this recipe.

STEEL CUT OATS W/ DATE SAUCE

Thursday Breakfast

a friend taught me this recipe (thank you, becky!) before we had allergies in this house and it was more like a dessert than a breakfast, it's been a fave of ours for years. i've adapted it to our elimination diet and it's every bit as delicious! there can be cross-contamination of gluten on oats from the crops they share, so if you are extremely gluten-sensitive, you might want to look for a gluten-free, dedicated source of steel cut oats near you - bob's red mill gluten free old-fashioned oats are great for this recipe, too!). (portions for 7 ppl eating seconds)

8 cups steel cut oats

3 cups mejool dates, finely chopped

approx 6 TBLspns coconut oil

10 cups 'thai kitchen' coconut milk (or 1/2 coconut, 1/2 'tempt' hemp if you want it less creamy/rich)

melt coconut oil in big frying pan and toast over medium heat 3-4 minutes, stirring constantly w/ a wooden spoon. place milk in sauce pan and bring to a gentle boil. add toasted oats to boiling coconut milk. stir constantly and keep at gentle rolling boil.

use empty sauce pan to heat dates and 3 cups water. using fork tines, smash and squish as they heat up and soften. when texture has become a pasty sauce, remove form heat and add 4 tsp safe vanilla.

continue to boil oats and coconut milk approx 20-25 mins. add pinch of salt, then cook 10 more mins, low. watch texture for desired thickening. mix dates sauce and oats and enjoy !

Homemade Coconut Milk Ice Cream - Chocolate

Wednesday Dessert

this is far and away, hands down, bar none, one of the best ice creams i've ever had in my life. coconut milk ice cream comes out heavy like custard and yet fluffy instead of slimy. if you've ever had viennetta, it kind of reminds me of that... only better ! this is my secret weapon to getting my failure to thrive, multiple allergy baby to gain weight! i make popsicles out of it, too...

* honey or maple syrup used in this recipe is also very good . just use a little less than you would for the sugar .

2, 14 oz cans of coconut milk (not lite ! i use the thai kitchen brand)

1/3 cup, plus 2 TBSP sugar . (can use coconut sugar too, i used regular and it was perfect)

2/3 cup cocoa powder. (this made it quite chocolately, you could get away w/ using a bit less if desired)

**1tsp vanilla (i omitted due to corn allergy and never noticed it wasn't there)

a dash of sea salt or real salt

combine all ingredients together in large bowl & blend (i just used a handheld whisk). make according to ice cream maker's instructions . we ate it right out of the maker, like soft serve texture, but you can freeze to 'set it up' if you like harder ice cream. this was way better - and way cheaper ! - to do homemade than the dairy ice cream we used to make ! we are going to explore adding fruits and berries to make new flavors next !

AGAVE- LIME SALMON, QUINOA 'STUFFING' & CHEESELESS MAC & CHEESE

Wednesday Dinner

this is one of the most ambitious meals i make. if we're having company to dinner, this is the meal i make to impress. we try to eat salmon every week, but w/ a family our size and the cost of the healthier, wild caught salmon, we practically have to rob a bank to do it that often. but when we do, boy is it worth it - even the kids love salmon in this sauce !

Easy Agave and Lime Salmon Recipe

( adapted from glutenfreegoddess.blogspot.com)

We baked this recipe in foil packets.

Preheat the oven to 350 degrees F.

You'll need:

4 serving sized pieces of wild caught salmon
1 red onion, sliced
4 scallions, sliced
4 cloves of garlic, chopped

Make your sauce:

1/3 cup extra virgin olive oil
1/3 cup agave nectar
Fresh lime juice from two large limes
A tiny, secret pinch of cinnamon- don't tell

Tear off eight pieces of foil; two for each piece of salmon.Place one serving of salmon on one piece of foil. Season with a little sea salt and fresh ground pepper.

Combine the olive oil, agave, lime juice and touch of cinnamon in a glass measuring cup. Pour the sauce all over the salmon pieces.

Sprinkle the salmon with onions, scallions and garlic. Place the remaining pieces of foil on each serving and fold the edges to create a packet.

Bake in a preheated oven for roughly 20 minutes, till it flakes easily- but is not dried out.

QUINOA STUFFING

(adapted from recipe shared by a friend's sister - ty brooks !!)

3 onions
1 box regular quinoa (available at health food stores)

1 box red quinoa

4 stalks celery

10 Cups safe chicken broth (* or vegetable broth)

1 sm bag dried cranberries (check label for citric/ascorbic acid)

1 sm bag fresh baby carrots (check bag for citric/ascorbic acid)

1tsp parsely

1tsp sage

1st rosemary

1tsp thyme

1 tsp real salt

8 TBLspns olive oil

saute onion in oil until reduced and soft. Pour chicken broth in. chop celery, blend carrots on 'food chop' setting of blender/food processor. add them to broth. simmer w/ lid on until celery is soft. add spices. add both boxes of quinoa and bring to a boil. turn down heat and simmer until quinoa is fluffed and liquid is absorbed, like rice. add cranberries and mix. keep covered until you serve. add a few drops of water before reheating leftovers. should be roughly about 30-45 mins. can be added around and inside turkey during the holidays, just like 'real' stuffing during last 2 hrs of cooking. serve this meal w/ a side of frozen or fresh baby peas, steamed.

BEST VEGAN MAC AND CHEESE

this is a side dish i alternate the quinoa with - this is seriously one of the best comfort foods i've found since going on this elimination diet. from: glutenfreegoddess.blogspot.com. i double the recipe for 7 and we almost never have leftovers.She uses a gluten free crumb topping that doesn't meet my corn-free needs, so i leave that off and i add green onions.

The Best Vegan Baked Mac & Cheese Recipe

For the casserole:

10 to 12 oz. dry penne or macaroni pasta, partially pre-cooked* - see below; we like Tinkyada Brown Rice Penne or Spirals but you could use classic macaroni style pasta as well.

For the sauce:

4 tablespoons light olive oil

4 tablespoons sweet rice flour

2 1/2 cups plain hemp, rice or nut milk

1 rounded tablespoon toasted sesame tahini or almond butter

2 heaping tablespoons nutritional yeast

1/2 teaspoon Dijon mustard

1-2 teaspoons golden balsamic or rice vinegar, or lemon juice, to taste

1/2 teaspoon sea salt, to taste

A dash or two of Simply Organic Garlic Powder

A dash or two of Simply Organic Minced Onion

1/4 teaspoon freshly grated nutmeg

3 tablespoons white wine- Frey Organic wine is vegan and egg-free

Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color

For the topping:

10-12 grape tomatoes, halved

A sprinkle of dried basil and parsley

*To pre-cook the pasta:

Bring a large pot of salted water to a rolling boil and pre-cook the penne just until it is slightly tender but firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat, and stir in the sweet rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the hemp milk, whisking to blend the flour paste (called a roux) and hemp milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.

Add the toasted sesame tahini, nutritional yeast, Dijon mustard, golden balsamic vinegar, sea salt, a dash or two of Simply Organic Garlic Powder and Simply Organic Minced Onion, nutmeg and white wine. Add turmeric or paprika for color, if desired. Mix well with a whisk.

Remove from heat and set aside.

Preheat the oven to 350 degrees F.

Pour the cooked penne into a 6-cup baking dish. Pour the cheesy uncheese sauce over the penne and gently combine. Sprinkle the top of the casserole with the gluten-free bread crumbs and halved grape tomatoes. Sprinkle with dried basil. (For the sensory sensitive, omit the tomatoes, crumbs and basil.)

For individual gratin dishes, combine the pasta with the cheese sauce first; then spoon it into the gratin dishes. Top with crumbs and tomatoes and sprinkle with dried basil. i add chopped green onions on top as a finishing touch.

Bake at 350 degrees F for about 25 minutes, until heated through and bubbling.

Serves 4.