CHICKEN BONE BROTH

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SOUP-ER GOOD!

Catching a cold or flu is no fun, but getting to enjoy rich, hearty soups can be a delight!  This 48-hour bone broth was prompted by a super special delivery from a most Fantastic-O…aka Omar, my fellow producer for The EATS Community.  He thoughtfully dropped off all the ingredients I needed to make this because I had the sniffles…Thanks Omar!

INGREDIENTS: Chicken (whole or pieces) with bone and skin on…pasture raised or organic only

3 average onions (halved)

1/2 bunch celery (rough chopped)

1 bunch carrots (peeled, chopped)

ginger  (peeled and smashed)

salt, pepper, and spices you like

bay leaves (2-3)

bok choy (1 bunch)

splash of white wine

honey is optional if the person you are serving has a really scratchy throat

extra veggies to put in at the end: more chopped celery and carrots, bok choy and julienned ginger with noodled carrots

WHAT TO DO:

Rinse chicken and fill large stockpot 3/4 full of filtered water

Peel, prep carrots, celery, onions, garlic, and ginger

Throw it all in pot with salt and bay leaves and simmer for 12 hours

Lift out all the veggies and chicken parts

Add splash of white wine and return chicken bones to simmer another 12 hours

Wait until broth is cool enough to strain through fine mesh

Taste and add your choices of seasoning as needed

Separate broth in to different pots to make varied soups, including classic chicken with veggie soup and east Asian inspired shiitake mushroom soup with noodled carrots, sliced green onions, sesame seeds, and red pepper flakes to garnish.

I froze several portions of both soups for gifting and to have on hand to cook with for the next dish.

Note:  I like to brew the heck out of the chicken to maximize the bone broth’S nutritive value.  After all, if an animal is going to help fuel me, I want to do it justice by making sure not to waste any part of it.  Also, you can brew much shorter than the 2 days I spent deepening the flavor and health profile of this broth, but please do not brew any less than 8 hours.  12 hours or brewing would be an good compromise.

ENJOY THE SOUP…and enjoy sharing 🙂

 

 

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True Ginger-no-bread cookies

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The cookie in the foreground is the focus in this post… the other one is an experimental vegan salted caramel cookie 🙂

This would be considered paleo without the white chocolate chips.  It’s certainly a Gluten Free cookie 🙂

Ingredients

-1 and 1/2 cup fine almond flour; 1 cup cashew flour (just use almond if you don’t have cashew)

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-3 teaspoons Ceylon cinnamon

-1/2 teaspoon ground nutmeg

-1/4 teaspoon ground cloves

-3 tablespoons fresh finely grated ginger (more if you want spicier!)

-6 tablespoons unrefined, fair-trade molasses

-6 tablespoons coconut oil gently melted (can do a little less…5 tablespoons)

-dashes of Himalayan pink salt

What to do:

-Preheat the oven to 350 degrees F.

-Mix all dry ingredients together.

-Add in ginger and thoroughly mix in molasses and oil.

-Use a scooper to make cookie dough rounds. Hand roll them into a ball and then flatten them a bit once on your lined baking sheet. You can leave then as balls if that is what you want…but flatten to give a cookie-shape if you want them more classic cookie-shapes. These cookies won’t melt down and flatten on their own.

-Bake 12-14 minutes or until browned around the edges…depending on the size of your scoop.

-Cool at least 10 minutes.

-These are crispy once cooled on the first day. After storing a few hours or longer, they become chewier and lose the crisp due to the moisture and fat content of the cookie. They are tasty either way! This is just to let you know what your options are.

Happy note: My father in law said these were his most favorite cookies and asked for the recipe which is why this got typed up at all!!! Thanks, dad J

Option:

-For the holidays, I added 1 cup of small white chocolate chips for a festive touch. These would be delicious without the chocolate chips and healthier, too!

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You can see how these cookies add a different color and texture to this homemade dessert buffet 🙂

MINTY BROWNIE HEAVEN (Vegan. GF.)

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Base fudgey brownie layer
-2 cups soft pitted dates(I like caramelly kinds.. but go for Medjool if it’s easiest!
-4 tsp coconut oil
-1 teaspoon Himalayan pink salt
-2 cup sprouted and dehydrated walnuts
-3/4 cup rolled oats
-6 tablespoon raw cacao powder
-1/2 cup dark chocolate chips (I used the kind sweetened with stevia)
-2 peppermint candy cane, crushed (for holidays)
(or crumble up 1/4 cup organic mint candy patties for non-holiday times)
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Mint Ganache Top
-3/4 cup full fat coconut milk (only use the solidified portion of canned milk)
-1 tablespoon peppermint extract & a splash of mint extract
-1 cup dark chocolate chips (I like stevia ones unless you want to make your own!)
Decoration
1 cup of crumbled mint candies of your choice or 6 peppermint candy canes for thewp-1482547192949.jpg holidays, crushed and sprinkled on top
WHAT TO DO:
Base
  1. Use food processor to pulse walnuts and oats until finely chopped–like coarse sand. Set aside in larger bowl.
  2. Add dates, melted coconut oil, sea salt and process on high until a smooth paste forms. Let it get super sticky and dense.
  3. Add the raw cacao, walnuts/oats mixture, chocolate chips, and mint candy of choice. Process until thoroughly mixed.  It’s hard to over-process them, so keep going until you’re darn sure 🙂
  4. Line an 8×8 or smaller springform with parchment paper. (The smaller the pan, the thicker the brownie!) Press the brownie layer firmly into the loaf pan..use gloved hands. Chill while you make the ganache.
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Ganache Top
  1. Bust out your double boiler 🙂
  2. Add the coconut creamed part of your millk and mint extracts to the bowl. Heat until the mixture is steamy hot…not rolling at a boil.  Add the chocolate chips and whisk to mix thoroughly. Pour the mixture over the brownie layer and chill in the freezer.
  3. Chill for 30 minutes and top with crushed candy canes-press into the top ganache with your gloved hands gently.  Chill for another 45 minutes minutes and then cut into mini squares. Store in freezer. Allow 3o minutes in fridge before serving…and at room temperature, the nice chilled minty flavor will last about 2 hours before your should put in fridge again.
wp-1482547192996.jpgThis fantastic recipe is adapted from ilovevegan.com … Thank you!

PALEO PECAN DATE PIE

wp-1479998514796.jpgSo, full disclosure.  This is a recipe that came from a mistake I knew I was making in the moment, but it is still beautiful to serve and tasty!!! So I’m humbly offer you my learn-from-my-goof goodie and the adjusted recipe.

Basically, I used too many dates (1.5 cups) because I was excited I got so many from the farmers market. Thus, it became a date (fruit and nut) cake instead of the pie I intended. All this to say, that’s why I am adjusting the ingredients to only have no more than 1/2 cup of date paste involved and more maple syrup. Sometimes, I get overzealous about cutting out the sweeteners and subbing whole foods instead, but it doesn’t always work as well as I want!  Note to self: less dates (in this case)!

wp-1479998514756.jpgINGREDIENTS:

for crust:

2 cups fine almond flour

1/2 teaspoon Himalayan pink salt

2 tablespoons ghee of coconut oil melted

1 egg-organic, pastured-raised  please

8 tablespoons monkfruit granules (or muscavado sugar or coconut crystals)

3 tablespoons raw cacao (or skip if you want straight forward pecan pie)

for filling:

1/2 cup maple syrup -unrefined, grade B

1/2 cup moistened date paste (do not use more unless you want a date cake!)

1/4 cup fair-trade molasses (of if the rich flavor of molasses is not your thing, just use 1/4 cup coconut palm sugar, especially, if you want to skip the cacao twist altogether.) Here’s why I like molasses .

3 eggs

3 tablespoons ghee or coconut oil

1/2 tablespoon arrowroot starch

1 teaspoon vanilla paste

2 cups pecans, chopped and whole

dollop of vanilla paste

handful of unbroken pecan to decorate top

dashes of cinnamon, ginger, and cloves

WHAT TO DO:

1- Heat oven to 350 degrees and spread coconut oil on sides of your 8-9″ springform pan after placing parchment paper on bottom.

2- Combine all of the ingredients for the crust and press into bottom of pan.  Bake 10 minutes.

3- In a stovetop bowl, mix all the filling ingredients (molasses, maple syrup, date paste,) bring to boil and let sit for minutes.

wp-1479998515908.jpg4- Whisk in eggs, ghee or coconut oil, arrowroot starch, vanilla paste, and dashes of spices. Mix in pecans.

wp-1479998515598.jpg5- Pour into crust and bake for 45 minutes.  Depending on how much date you used (1/3-1/2 up), you may need more baking time. Check check with toothpick on how set it is while not over baking so that it’s too dry.

6- After popping out of oven, place stevia sweetened chocolate chips in pattern you want your unbroken dates to make.  The chips will melt enough to be like glue to hold the pecans.  Decorate as you wish!  I like using soaked and dehydrated pecans for this so up the nutritional value as much as possible.

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Looks like a cake because I originally  used too much date paste!

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Vegan UBE pie

 

wp-1479998514465.jpgThis, may I say, is for the sensitized palate as the flavors are subtle and complex…and come together as you slowly savor and enjoy.  There is no smack of sweet right away that you might be accustomed to with a pretty pie.  I made this for my parents–my mom’s favorite color is purple and my dad is big on health boosting foods. See link below for nutritional information on UBE –the powerful purple yam.

INGREDIENTS:

1/4 cup melted coconut oil (1/2 cup if you going to double the crust thickness, than double the rest of the ingredients, below.)

1/4 cup maple syrup

1/2 cup almond flour ; 1/2 cup powdered peanut flower

3/4 cup unsweetened shredded coconut (thinner the better)

1/2 teaspoon sea salt of Himalayan pink salt

1/2 teaspoon baking soda

FOR THE FILLING:

4 medium sized ube (purple sweet potatoes) peeled and largely chopped

all the cream from 1 can of full fat coconut milk (please use BPA-free

1/2 cup monkfruit granules; 1/4 cup maple syrup (double if you need a sweet pie.)

1 1/2 tablespoon of tapioca starch

freshly squeezed lime juice from 1/2 of a lime

dashes of cinnamon, ginger, all spice, cloves and 1/8 (no more than 1/4) teaspoon of cayenne (I like 2:1 ratio of cinnamon to ginger, all spice, and cloves.)

PEANUT BUTTER “Frosting” (not true frosting, but does the decorative job with added flavor boosting! Just throw in food processor and spread around edges of cooled off pie.)

1/2 cup smooth peanut butter

1/2 cup cream from canned coconut milk

1/2 cup monkfruit granules, 1/2 cup maple

1/2 teaspoon sea salt

drizzle of vanilla extract

WHAT TO DO:

1- Heat oven to 350 degrees and spread coconut oil on sides of your 8-9″ springform pan after placing parchment paper on bottom.

2- Mix up crust ingredients and press into bottom of pan and bake for 10 minutes.  If you have doubled the crust for more thickness, leave in for 15 minutes.

3- Don’t worry if iwp-1479998516500.jpgt’s poofy, the filling ingredients will flatten the poof, no problem!

4- Skin potatoes and boil for 10 minutes or put in oven for 20 minutes after peeling.

 

5- Put potatoes and all the filling ingredients in high-powered blender until creamy and lusciously smooooooooth…

wp-1479998515269.jpg6- Bake for 50 minutes–there will be some jiggle, but it should set as it cools.

7-After cooling, spread your peanut butter “frosting” on edges and decorate with powdered peanut.  This spread is meant to be a bit rustic, but you can look up lots of true frosting recipes to a more flourishing frosting topping.  Most call for too many ingredients or palm oil and I like to avoid fuss and items that prick my conscience.

wp-1479998514981.jpgRemember…this is a pie for folks who enjoy subtleties, but for true sweet tooths, just double the sweet stuff (a bit more maple syrup and monkfruit granules won’t be too bad!)

I love this as a way to help folks “taste the season” in the fall and winter.  I nice tea or black coffee would offset this nicely.

As promised, here’s a quick link listing this powerful antioxidant packed purple potato…

pow!

While Ube is often a staple in Phillipino cuisine, it is treasure all over the world. So, if you can find the Okinawan Purple Yam, use those!

Here’s why: Longevity  and delicious health benefits!

 

Pumpkin muffins for pups and peeps

I call one of my rescue pups named Tessa “my roley-poley pumpkin muffin.” As silly as that sounds, she inspired me to make a pumpkin muffin my pups can enjoy along with me… and so here’s what love for my furbabies yielded.

wp-1477961094601.jpgThis is the base recipe for the pumpkin muffins… It starts out Paleo for those who want that, but can become what you need and crave with the optional swaps.  One version is a pup-friendly option that is super easy!  This makes this a must-have and must-do recipe for any health-conscious dog lover!

wp-1477961094719.jpgINGREDIENTS:

2 cups blanched almond flour (sub buckwheat flour or spelt flour for puppy version)

1/2 cup coconut flour

1 teaspoon each of Ceylon cinnamon and Pumpkin Pie Spice

1/2 teaspoon Pink Himalayan Salt (leave out for puppy version)

1 teaspoon baking soda

1/4 cup melted coconut oil

1/4 cup date paste

1/4 cup unrefined maple syrup ( leave out for puppy version)

3 eggs

1 cup pumpkin mash (from can or fresh if you have the time)

1 teaspoon vanilla paste

1 teaspoon apple cider vinegar

options: date crystals, nuts, raisins, chocolate chips.

wp-1477961095232.jpgWHAT TO DO:

1- preheat oven to 350 degrees.

2-sift together dry ingredients (flours of choice, baking soda, cinnamon, pumpkin piece spice, and salt)

3- mix together with wet ingredients (pumpkin, eggs, maple syrup, coconut oil, vanilla…and add apple cider last.)

4- fill mini muffin cups or larger… this recipe will make about 24 mini muffins

5- FYI: Almond flour versions take about 21 minutes…test and be sure because they are very moist and may need more time. The buckwheat flour versions will also be about 21+ minutes to bake.  These will rise more like standard muffins and brown easily.

optional: add cup of soaked raisins and chocolate chips.  Leave enough raisins to add garnish atop each muffin or use nuts instead for added texture and decor.

other option: sprinkle date crystals atop each muffin for plain versions like the puppy version to add a bit more natural sweetness.

PUPPY VERSION POINTERS:

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Rocky the Rescue and Contessa Bear Smith wait so sweetly.  www.ROCKYTHERESCUE.com

It’s important to substitute the almond flour which makes the base recipe a paleo version for people because dogs don’t do well with high fat in their diets.  The coconut oil is a healthy fat and plenty for them.  Plus, just using date paste is sweet enough for some people and definitely enough for pups…and leaving out the salt is very important since less is best for pups.  The puppy version is actually quite delicious and I found myself wanting the doggie version more than the sweeter human-designed version!  Seriously!

Lastly, I love the puppy version using buckwheat flour instead of almond flour… just enough of everything–heartiness, flavor, and health value! It’s a fruit’s seed, not any kind of wheat, so it is gluten free! Here are some other compelling reasons to try it: buckwheat flour benefits .

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Puppy version taste good and is worth the wait!

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Version for peeps with chocolate chips and raisins for extra sweetness 🙂

TREAT for PUPS and PEEPS for WORLD ANIMAL DAY!

wp-1474013566328.jpgAs part of #WORLDANIMALDAY (October 4th,) let’s give our furriest friends some extra love!  To be honest, though, I give my beloved pups healthy treats very often… sometimes earned, but sometimes just because I love them immeasurably.

If you’re an animal-lover, one of the recent buzz phrases is “human-grade” food for dogs. Well, with our world full of commercialized pseudo-foods, it’s hard to make heads or tails (couldn’t help it) out of that.  That’s why homemade meals and snacks with sustainably sourced ingredients are so key to our health and that of our loved ones!

wp-1474013571828.jpgSuper quick and super easy… try this simple recipe for FROYO FOR PUPS!

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They are so well behaved, I can’t help but love them more!

INGREDIENTS:

1.5 cups or goat yogurt (I like humane certified brand Redwood Hill Farm.)

1 cup berries of your choice or skip and sub soaked dates

1 cup unsalted peanut butter

1.5 bananas (defrosted from frozen make it easier to mash up)

3 Tablespoons of ground flax seed

DIRECTIONS:

Mash up the fruit in a bowl, add yogurt and mix together.  Add peanut butter and mix again.  Pour into bowls ready to freeze. Sprinkle each with flax seed.  Freeze and pull out anytime for you and your pups!  You can add these frozen gems to your own smoothies.  I LOVE THAT MY FURBABIES AND I CAN SHARE A HEALTHY TREAT!!  If your pup is extra finicky, increase the amount of peanut butter by 1/2 cup and decrease the fruit.

wp-1474013580635.jpgI let Rocky and Tessa lick up the bowls and they couldn’t get enough!

I like to offer extra special treats like this for the times I need to leave the house…it makes them happy and occupies them for a bit.

ENJOY THE LOVE AND SHARED SWEETNESS WITH YOUR PUP!

Follow Rocky the Rescue and his sister Contessa Bear Smith on IG : http://www.instagram.com/rockytherescuedog and FB: http://www.facebook.com/rockytherescue for their ongoing sibling adventures!  Or http://www.ROCKYTHERESCUE.com . 🙂

You can see how much these pups love this treat on a video to be released on World Animal Day http://www.instagram.com/eatscommunity.org !

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