Posts Tagged "dairy free"

Probiotic Pickles: A Fermented Year-Round Recipe

Posted by on Jul 28, 2013 in Blog, Fermentation, Recipes | 38 comments

Probiotic Pickles: A Fermented Year-Round Recipe

There’s nothing quite like a lacto-fermented half sour pickle! They are crisp, crunchy, and refreshing with just the right amount of tang! Plus they pack a hefty probiotic punch! It’s a win-win.

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Tamari Roasted Pumpkin Seeds

Posted by on Jun 14, 2013 in Blog, Recipes | 3 comments

Tamari Roasted Pumpkin Seeds

Tamari roasted pumpkin seeds are one of my favorite savory snacks. They can be prepared in 5 minutes and are super healthy. Pumpkin seeds are full of B vitamins as well as vitamins E and K. They provide minerals like phosphorus, magnesium, manganese, iron, copper, and zinc to the diet. They are also a good source of protein and contain tryptophan, which helps promote good sleep and lessens depression. Pumpkin seeds can be eaten raw (and I often do) but they are also excellent when pan roasted with tamari (a.k.a. soy sauce). Once roasted, I like adding them to salads, sprinkling them on greens and grains, or just eating them straight. I will say that they are particularly tasty when eaten as a movie snack instead of (or in addition to!) popcorn. Making them is simple and requires only 3 ingredients: raw hulled pumpkin seeds (I use organic), tamari (I use organic and gluten-free), and oil (I use coconut oil, and that’s right, organic). Here’s how to make them: Print Tamari Roasted Pumpkin Seeds Author: CreativeSimpleLife.com Cuisine: Gluten-Free Cook time:  5 mins Total time:  5 mins Serves: 2-4   Ingredients 1 tsp Coconut Oil ½ cup Organic Hulled Pumpkin Seeds 1 tsp Tamari Instructions Melt the oil in a cast iron pan over medium low heat. Add the pumpkin seeds, stirring frequently to allow even cooking. The seeds will start to hiss, sizzle, and crack. After 3-4 minutes of gentle sizzling, remove the pan from the heat. Add tamari and stir vigorously to coat evenly. Allow to cool for a few minutes before serving. 3.2.1246 A few tips: Once the first few seeds start to brown, it’s time to remove the pan from the heat. Use cast iron if you have it. Here’s the one I use. The seeds will not be brown when you turn off the heat. They also won’t crisp up until they’ve cooled, so your typical taste test doesn’t work the same way with this recipe. When in doubt, err on the underdone side. These can be dry roasted in the oven without oil if you prefer. Enjoy! Here’s what I...

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Organic Coconut Maple Granola

Posted by on May 5, 2013 in Blog, Recipes | 9 comments

Organic Coconut Maple Granola

Homemade granola is delicious and super simple to make. With its subtle sweetness and satisfying crunch, this gluten-free recipe will not disappoint!

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Simple Homemade Laräbars

Posted by on Mar 25, 2013 in Blog, Recipes | 27 comments

Simple Homemade Laräbars

Homemade Laräbars are sweet, chewy, simple to make, and packed full of natural energy. Try this simple recipe for making your own delicious dried fruits & nuts bars!

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Perfect Homemade Popcorn

Posted by on Feb 28, 2013 in Blog, Recipes | 5 comments

Perfect Homemade Popcorn

Want to perfect your homemade popcorn popping skills? I’ve debunked the mystery of how to pop the perfect batch of homemade popcorn–thanks to a dear friend and her dad’s famous recipe!

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Chocolate Peanut Butter Truffles

Posted by on Feb 12, 2013 in Blog, Recipes | 10 comments

Chocolate Peanut Butter Truffles

These organic, gluten-free & dairy-free truffles are unbelievably rich and delicious. What’s more, they contain no refined sugar and mix up in just under ten minutes!

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How to Milk an Almond? (a recipe for homemade almond milk)

Posted by on Jan 30, 2013 in Blog, Recipes | 10 comments

How to Milk an Almond? (a recipe for homemade almond milk)

After making my first batch of homemade, from scratch, almond milk, I’ll be hard pressed to return to the store-bought variety anytime soon!

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Coconut Cranberry Banana Bread

Posted by on Jan 20, 2013 in Blog, Recipes | 0 comments

Coconut Cranberry Banana Bread

Coconut milk is my new favorite non-dairy milk for baking lactose-intolerant-friendly treats. This Coconut Cranberry Banana bread has a delicate, rich texture that is moist and flavorful!

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