This bread is full of symbolism for me. I named it Wolf Moon Bread in honor of the deep of winter when food used to be scarce and the connection with community was key to enduring the winter. For those who, follow the monthly moon cycles, may know that the January moon was named … More Wolf Moon Bread
These savory goodies are a great accompaniment to any spread, yummy paired with cheese, or delicious simply eaten as is. Ingredients: 1/2 cup garbanzo bean flour 1/2 cup coconut flour 2 large eggs 2 tb melted butter or extra virgin olive oil 3 tb water 1 tb rosemary 1/4 tsp sea salt 1/2 clove garlic … More Flour Free Soft Crackers
Warm weather and summer time is a great time to lighten the load. Consider reducing your grains, sugar, and heavy meats. It works for me, and just might for you too! My favorite replacement for rice (and recipes like pizza crust and popcorn substitute) is cauliflower. Use for stir-fry, in burritos, and a base for … More Cauliflower Rice
I cannot believe how often I hear people say, “I don’t like vegetables.” Upon further clarification, I come to find out why — they’ve associated eating vegetables with plain, unseasoned, steamed, boiled…. Ummm, excuse me!, but if I thought that’s how I had to eat vegetables, I’d turn my nose up at them too! Season, … More Stop Serving Me Plain Veggies!
5 ways to eat more greens and make them palatable AND enjoyable!: Smother with your favorite sauce, dressing, or marinade…even if it’s chocolate sauce! Example: Dino Kale with Tahini Sauce 1 bunch of dino kale 12 garlic cloves 1⁄2 tsp sea salt 1⁄2 cup tahini 1⁄3 cup lemon juice 1⁄4 cup olive oil 1⁄4 cup … More Eating Greens Made Simple
Sometimes I just crave the chewy soft texture of a good slice of bread. Gluten-free varieties are usually dry and hard or filled with added sugars, and I don’t feel much better about purchasing gluten varieties due to my own health issues. So this month I’ve been experimenting with making nut and seed based breads, … More Flour-free Flour Bread
Who needs flour based pasta when you have zucchini!?! Thinly sliced or grated through a spiralizer, zucchini is a great alternative for noodle dishes. I was particularly pleased with this combination of squash, tomatoes, and meatballs – also gluten free!
My most recent MindBodyGreen post: So you’re craving a pizza, but have just made a commitment for one reason or another to get off flour…or wheat…or gluten… No worries! I’ve got a simple and tasty solution for you. Regardless of whether or not you have a gluten or wheat allergy, I highly recommend that you … More Flour-Free Pizza Crust
One of my top tips for making greens enjoyable to eat is to smother them in your favorite dressing or sauce. Here’s one of my favorites combined with dinosaur kale: Ingredients: 1 bunch of dino kale 1-2 garlic cloves ½ tsp sea salt ½ cup tahini ⅓ cup lemon juice ¼ cup olive oil ¼ … More Dino Kale with Tahini Sauce
Warm, nourishing, and slightly sweet, this dish could very well be the pot of gold at the end of the rainbow. This recipe was adapted from the Body Ecology Diet book. The key ingredients are millet- one of the most alkalinizing grains, sweet golden roots and squashes – powerful antioxidants, and coconut oil – healthy … More An Edible Pot of Gold