Tag: gluten free (Page 1 of 7)

Green Smoothie: Pineapple-Banana-Spinach-Chia

February 7, 2016 / Lindsey / 0 Comments

Green smoothie, (c) The Herbangardener

I made up this green smoothie recipe a couple weeks ago and it’s becoming a favorite. Not too elaborate, tastes good, just right. The proportions are easy so I’m pretty much guaranteed a tasty result.

Pineapple-Banana-Spinach-Chia Green Smoothie

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Half a pineapple – Cut off the rind, and cut into chunks.*

1 banana

1 Tbsp chia seeds soaked in 2/3 cup water**

1 handful (5 medium) ice cubes

~1/2 cup cold water (in addition to what chia soaked in)

3 oz of fresh spinach (One big handful)

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Put everything except the spinach into your blender. Begin blending. About half way thru, add the spinach. Finish blending and serve.

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* If you’ve got a good blender, like a Vitamix, include the core of the pineapple since there’s nutrition in it.

** The way I do chia is add the chia seeds and water to a small jar, shake the jar, leave on the counter all day or overnight, shaking a couple times, then pop into the fridge to wait for the next time I make a smoothie. If you’re doing the chia then and there, soak for 10 or 15 minutes before adding to the blender.

Green smoothie ingredients, (c) The Herbangardener

Soaked chia seeds, (c) The Herbangardener

Green smoothie (c) The Herbangardener

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Kitchen Tip: Freeze your extra eggs

January 9, 2015 / Lindsey / 1 Comment

Did you know? You can most certainly freeze eggs! I’ve never read about this handy tip but I’m sure others have done it. For the past year I’ve been freezing my extra eggs and they turn out great. I use them mostly in baking, but also for scrambled eggs or an omelet.

And let’s not think about Easter yet, but this is a great thing to do with the contents of the eggs you blow out for your Easter Egg Tree.

Here’s how I freeze them:

1. Crack egg into a small plastic container. Snap the top on and shake it until the egg is scrambled.

2. With the top still on, place in the freezer till frozen solid.

3. Remove from the freezer, and let the container stand on the counter till it’s melted just enough to pop the egg-disc out.

4. Place into a freezer bag. Thaw at room temperature whenever you need an egg!

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Japanese Squash and Soba Soup

January 27, 2013 / Lindsey / 0 Comments

This soup is incredible; I could hardly stop eating it. It’s light and different and so flavorful, and it’s quick to make.

It’s based upon this recipe from Martha Stewart Living magazine, except I leave out the tofu — and even the soba noodles could easily be optional, as they add more in the way of texture and filler, rather than flavor. The real flavor is from the broth, squash, mushrooms, and scallions. Just like that it is absolutely delicious, and would be a good Paleo dish to add to your repertoire.

Japanese Squash & Mushroom Soup

5 cups water (for out of this world soup, use bone broth — either beef or chicken bones simmered for many hours in water)

3/4 oz dried kombu seaweed (kelp)

1/3 cup dried bonito flakes, lightly packed

2 Tbsp soy sauce, plus more for seasoning (I highly recommend Ohsawa Organic Nama Shoyu!)

1 lb kabocha, buttercup, or butternut winter squash, peeled and cut into 1/2″ dice

3 1/2 oz shiitake mushrooms, sliced if large

8 oz soba noodles, preferably 100% buckwheat (feel free to cut down to 4 oz, or even leave these out altogether)

Scallions, thinly sliced for garnish

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Boil water and kombu together in a large saucepan. Remove from heat, stir in bonito flakes, and let sit 5 minutes.

Pour through a fine sieve into a bowl, and return liquid (it’s now called “dashi”) to pan. Discard solids, or save only the kombu to reuse.

Add the soy sauce, squash, and mushrooms to the dashi. Bring to a boil over high heat, and then reduce heat, cover, and simmer for about 10 minutes or until the squash is tender. Stir it now and then if you think of it.

While the soup is cooking, cook the soba noodles separately. This is important since 100% buckwheat soba, especially, will turn its cooking water murky and starchy-slimy. So, bring water to a boil (salted or not, your choice) and cook the soba according to the package, about 7 or 8 minutes. Don’t overcook it. When it’s done, drain and rinse in cold water — to stop the cooking and rinse away the starch.

Ladle the soup into bowls, add the soba noodles, and top with scallions. Serve with soy sauce at the table in case anyone would like to add more.

Eat!! Yum!!

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Free Shipping at Tropical Traditions! (thru Monday Jan 28th)

January 26, 2013 / Lindsey / 0 Comments

It’s Free Shipping at one of my very favorite companies, Tropical Traditions, so it’s a good time to stock up, or try them out if you haven’t before. I really love this company’s products, and use them daily. Now through Midnight EST on Monday January 28th, they’re offering free ground-only shipping when you order a minimum of $16, and enter coupon code 28113 at checkout.

I’m going to restock my supply of powdered laundry detergent this time around…

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(See below for my favorite items.)

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And if you’re a new customer and have never bought from them before, you can also get this Virgin Coconut Oil book, with information & recipes, for free (any time, not just today) by entering my User ID, which is 6032410. When you’re going through the checkout process and you’ve added your shipping address and phone number, you will see the question “How did you hear of us?” Just choose “Referred by a friend” and then a new “User ID” field will appear below that where you can enter my User ID. (See screen shot below.)

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Here are my favorite items:

Moisturizing lotion – I use this every day on my face and hands. It’s the most luxurious stuff, and very gentle since it has only a few wholesome ingredients. Definitely my all-time favorite lotion.

Moisturizing cream – Much thicker than the lotion, this is another favorite. Also great for use on face and hands.

Virgin organic coconut oil – Great for cooking, eating, and also for skin! Has a much better taste than other unrefined coconut oils I’ve tried. I just love this stuff.

Organic raw honey – This is the best-tasting honey I’ve ever had. I like to buy and taste lots of different honeys, and this one always wins, hands down. When I first tried it, my eyes got big and my mouth dropped open; it just has the most amazing taste! Quintessential, flowery honey taste. This honey is a staple in our house!

Coconut cream concentrate – I love this stuff. LOVE it. The “format” is a little strange, because when you receive it, it will have settled out into a hardened layer of coconut oil and a layer of dried/finely ground coconut meat. You’ll wonder what to do with it at first; what I do is put the jar into a pan of simmering water and let it sit there until the contents have softened and liquefied, and then I can easily stir it up. Then, I put it in the fridge until it’s hardened again. Once hardened, you can then store it in the fridge or at room temperature (it won’t separate again unless it gets really hot in your house). I usually just eat this stuff plain, it’s so good; I break it into chunks with a knife, and eat it as a snack. Sometimes I’ll eat it dipped in the raw honey, which is a very decadent and extremely delicious snack!!!

Organic Maple Syrup — Delicious, and it’s the Grade B type, which I prefer since it has deeper flavor and more nutrients than Grade A.

Laundry Detergent – This detergent is all we use, now that I’ve discovered it. It works very well, gets the stains out, and lasts a long time, making this a very economical purchase.

Oxygen Bleach – Like OxyClean. If you need a tough stain-fighter/deodorizer for laundry and everywhere else around the house.

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Now, I’ve also tried their organic bar soap, and though it was really nice soap, Hubby and I have never seen a bar of soap get used up so fast! It was weird. It just seemed like it was gone in record time. So I wouldn’t get it again. (Though my mom has the liquid soap and really loves it.) I haven’t tried every single product that they sell…but the ones I listed above, I make sure to never run out of!

Also, I bought the Atchara once out of curiosity, and it was extremely strong (even for this vinegar lover!), and a little weird. Not quite a favorite.

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Stewed Figs

December 7, 2012 / Lindsey / 4 Comments

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If you find yourself with some fresh figs on hand, try stewing them. They’re a nice little treat.

Cut them into pieces, and cook in a saucepan with a bit of water. Add a good squeeze of fresh orange juice if you like, and maybe a quick dash of salt.

Simmer, covered, until the figs are tender and the water is nearly gone — about 15-20 minutes.

I tossed a sprig of fresh rosemary into this batch. It added a nice flavor but don't use too much or let it cook for too long or it will impart a bitterness.

Serve plain… or topped with pepitas… alongside yogurt… or on a salad.