Pumpkin Granola

Pumpkin seeds are an incredible source of iron, zinc, magnesium and protein.  Pair that with nutrient packed sunflower seeds, chia seeds, coconut and autumn spices, and you have the best granola ever!

It's even nut and grain free, making this pumpkin granola great for everyone.  It's a delicious and nutritious, low-glycemic treat, that'll definitely tickle your taste buds.

INGREDIENTS:

- 1 cup pumpkin seeds (preferably soaked and dehydrated)

- 1/2 cup sunflower seeds (preferably soaked and dehydrated)

- 2 cups finely shredded unsweetened coconut (I use this kind)

- 1/2 cup chia seeds

- 2 tablespoons extra virgin coconut oil (melted)

- 4 tablespoons Grade-B maple syrup

- 2 teaspoons pumpkin pie spice (I use this kind)

- 1/4 teaspoon sea salt

- 1/3 cup raisins

DIRECTIONS:

1.  Preheat your oven to 300 degrees, and line a baking sheet with parchment paper.

2.  Combine the pumpkin, sunflower and chia seeds in a food processor, and pulse just enough to break down the seeds into a chunky texture.

3.  Transfer the seeds to a medium sized bowl, and mix in the shredded coconut, coconut oil, maple syrup, pumpkin pie spice and salt.  Stir until well coated, then transfer to prepared baking sheet, and spread out mixture evenly.

4.  Bake for about 20-25 minutes, stirring half-way through, until nice and golden, but not burned.

5.  Remove granola from oven, and allow to cool before stirring in the raisins.

6.  Store in an airtight container, and enjoy!  (I love mine with homemade almond milk, or sprinkled on top of this pumpkin smoothie).

Makes about 4 cups

(Adapted recipe from here)

Almond Milk

Almond milk is a fantastic alternative to milk.  It's lactose and casein free, which makes it a healthy and easy to digest choice for most people.

Homemade almond milk is so silky, creamy, flavorful and insanely delicious.  Once you realize how easy it is to make it yourself, you'll never want to turn back to the watered-down carton varieties (which also contain fillers and preservatives).  (Plus, did you know that 'Almond Breeze' recently got sued for false advertising?  Turns out they only use 2 percent almonds in their milk... Wow!)

INGREDIENTS:

- 1 cup raw almonds (plus warm filtered water and sea salt for soaking)

- 4 cups filtered water

- optional: 1 teaspoon pure vanilla extract

- optional: dash of sea salt

- nut milk bag, or cheese cloth for straining

DIRECTIONS:

1. Place raw almonds in a glass bowl, and cover with warm filtered water.  Add 1 teaspoon sea salt, and soak for 7 hours or longer (up to 24 hours).

2. Drain almonds once done soaking, and rinse very well with filtered water.

3.  Add soaked almonds to a high-speed blender, followed by 4 cups filtered water, and blend for 1-2 minutes or until creamy.

4. Pour the mixture through a mesh nut milk bag, positioned over a large bowl.  Close the bag at the top, then squeeze out every last drop as you watch the smooth milk appear in your bowl.

5. Add the vanilla and salt if desired, and stir until incorporated.

6. Discard the remaining almond pulp, (or use it in this recipe, or this one).

7. Transfer the strained milk into a sealed container, and store in the fridge for up to 4 days.

Enjoy!

Makes 4 cups of milk

Almond Tips:

I was happy to find a big bag of raw almonds at Costco which made making my own almond milk CHEAPER than the carton varieties!  

Sadly, I later found out that Costco's almonds are pasteurized by fumigating them with PPO gas!  Yikes! (Propylene Oxide (PPO), is also used in making polyurethane foams, antifreeze and hydraulic fluid).  Not cool.  The same fumigating method is used on 'Diamond of California', and 'Blue Diamond' whole almonds...

So, it's definitely best to consume raw, unpasteurized almonds for maximum benefits, but since they're hard to come by in the US (laws...), then your next best bet is to buy raw almonds that have only been 'steam' treated.  Most almonds you'd buy in health food stores will be of this variety.

So, I've been on a hunt to find the cheapest, best almonds out there:

Here and Here is where you can get a good price on raw, unpasteurized almonds.

And

Trader Joes has the best price on 'steam' treated raw almonds (about $6 per pound)!  So it's equivalent in price to make homemade versus buying it in the carton, but the health benefits and taste are far better in homemade almond milk!

(Adapted recipe from here)

Halibut Fish Tacos

I'm currently in transition, moving from England back to America, and thankfully my parents have opened their home to us while we find a house.  I love this set-up for a variety of reasons; one being, I have access to fresh Alaskan halibut, caught by papa himself!!

Just add some simple and zesty flavors to the halibut, and BAM, you now have the best fish tacos ever!

INGREDIENTS:

- 3 limes (divided)

- 2 cloves garlic, quartered

- 1 small bunch cilantro, leaves and tender stems (about 2 cups packed)

- 1 bunch scallions, half coarsely chopped and half finely chopped

- 1 1/2 teaspoons ground cumin

- 1 1/2 teaspoon sea salt (divided)

- 4 tablespoons extra-virgin olive oil (divided)

- 1 tablespoon water

- 1 pound skinless halibut fillets, cut into 1-inch chunks

- 4 cups packed finely shredded green or savoy cabbage (about 8 ounces)

- 2/3 cup good quality sour cream

- corn tortillas, warmed (I like this kind)

DIRECTIONS:

1. Finely grate the zest of one lime and add it to the bowl of a food processor.  Squeeze in the juice of same lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt, and pulse until roughly chopped. Add 2 tablespoon of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.

2. Toss the halibut chunks in a bowl with all but 1 tablespoon of the marinade and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.

3. In a large bowl, toss the remaining 1 tablespoon marinade with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon salt.  Set aside.

4. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.  Set aside.

5. Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil.  Add the halibut to the skillet in a single layer, and cook, turning occasionally, until the fish flakes easily with a fork; only about 4 minutes.

6. Divide the fish among the tortillas and top with prepared cabbage and sour cream, and enjoy!

Approximately 4 servings

(Adapted recipe from here)

Peach Coconut Smoothie

I honestly cannot get enough of the fresh seasonal peaches right now, so I thought I had better throw in one more peach recipe before the season comes to a close.

And not only are peaches delicious, they also provide a plethora of benefits including stress relief, cancer prevention, and a boost to your cardiovascular system.  Coconut milk creates the creamy texture and scrumptious flavor, while also adding a great amount of healthy fat.

I hope you enjoy this refreshing smoothie as much as I do.

INGREDIENTS:

- 1 cup chilled, full fat (BPA-free canned) coconut milk 

- 1 cup ice

- 2 large fresh peaches, peeled and sliced

- fresh lemon zest, to taste (or about 1 teaspoon)

- drizzle of pure vanilla extract

- dash of pink salt

- optional: 1 avocado & a drizzle of raw honey (this with change the color of the smoothie)

DIRECTIONS:

1. Add all ingredients to a high-speed blender, and blend until smooth and creamy.

2.  Serve immediately and enjoy!

Approximately 2 servings

(Adapted recipe from here)

Peach Cobbler

To bite into a big, juicy, perfectly ripe peach is just about the best thing on this planet.  Even better, drizzle a little raw honey and fresh cream over top of it.  And even better...peach cobbler (with cream on top, of course). 

My mom makes the most divine peach cobbler recipe in this world.  But since it sadly doesn't fit my gluten-free, refined-sugar free criteria, I was determined to create one as close to the original as possible.

The good news, this recipe fits the bill!  I even tested this beauty on a crowd full of peach cobbler lovers (of all ages), and they all gave me two thumbs up!

So now our sensitive bellies and our tasters can both be happy with this one.

INGREDIENTS:

- About 2 cups peaches; peeled, pitted and sliced

- 4 tablespoons butter (I use Kerrygold)

- 3/4 cup almond flour

- 1 egg

- 1/2 cup heavy cream

- 2 tablespoons raw honey (more or less to taste)

-1/2 teaspoon pure vanilla extract

- pinch of sea salt

- cinnamon and nutmeg, for dusting

- heavy cream or good quality ice cream for topping

DIRECTIONS:

1.  Preheat the over to 350 degrees.

2. Place the butter into an 8x8 casserole dish, or 1 tablespoon each into 4 individual ramekins.  Place the ramekins or baking pan in the oven and let the butter melt.

3. While the butter is melting, mix the almond flour, cream, egg, honey, vanilla and salt until well-combined.

4.  Peel and slice the peaches and set aside.

5.  Remove the baking dishes, or pan, from the oven and pour the batter on top of the butter, and do not mix.  Carefully place the peach slices on top of mixture, and sprinkle tops with cinnamon and nutmeg.

6.  Bake for 35-40 minutes, or until bubbly and browned.

7.  Serve warm with fresh cream or ice cream on top.

Enjoy!

Approximately 4 servings.

(Adapted recipe from here)